Aloo Chingri Curry (potato with shrimp)

This a very quick shrimp curry dish that can be served with rice.  You can also add 1/2 cup peas with the potato if you like.

Direction

0. Heat the oil in a saucepan and sauté the onion and green chili over medium heat, until tender.
0. Add in chili, turmeric, paprika and coriander powder and stir for 30 seconds.
0. Add in the potatoes and tomatoes. Stir for 1 minute over medium heats.
0. Now add the water then cover and cook over low heat for 15 minutes, or until the potato is fork tender. 
   
0. Stir in the shrimps and cilantro and cook covered for a minute over low heat.
0. Turn the burner off and let it sit covered for 5 minutes, or until the shrimps are cooked in the heat.
0. Now it is ready to serve.

Pilau Rice

Ingredients:
4 cups Basmati Rice
2 tbsp Ghee (butter or vegetable oil)
3 cinnamon Stick (3 inches each)
3 whole cloves
2 whole cardamoms
5 whole black peppers
2 bay leaves
1/4 cup sliced onions
1 green chili split open and de-seeded
1 tsp ginger paste
1/2 tsp cumin powder
Boiled Water - 4 cups
Chicken or vegetable broth 2 cups
½ cup natural yogurt (or milk)
Salt to taste
Orange food color

Direction

0. Wash rice and drain water.
0. Heat ghee in a deep saucepan and add cinnamons, cloves, bay leaves, black peppers, and cardamoms. Stir for a minute over medium heat.
0. Add in onions and green chili. Cook and stir until onion is crisp-tender. Stir in the ginger paste and cumin powder and stir for another minute.
0. Add rice and stir for 5 minutes. Now add yogurt and stir again.
0. Add the chicken stock, boiling water, and salt to taste over high heat. Once water starts bubbling cover the saucepan airtight and turn the heat to low for half an hour or until rice is fully cooked and all water is evaporated. Mix the food color with 2 tablespoons of water. Drizzle the food color over the rice and let it sit covered for another 5 minutes.
0. Now mix the rice lightly and serve warm.

Khichuri

Ingredients:
2 cups rice
1/2 cup yellow dry split peas
1/2 cup orange lentils (also called masoor dal)
1/2 cup chopped onions
1 jalapeño pepper split into 4 quarters
3 tbs vegetable
5 cups warm water
1/2 tsp panch phoron (optional)
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/3 tsp black pepper powder
2 whole cardamoms
2 dry bay leaves
2 inch cinnamon stick
Salt to taste 

Direction

0. Wash the dry split peas, lentils, and rice with water about three times and let it rinse in the strainers for a minute.
0. In a pot, fry the chopped onions with the jalapeño pepper, cardamoms, cinnamons, bay leaves, and cloves in medium heat until the onions are tender.
0. Mix in panch phoron, coriander, turmeric, coriander, and black pepper powder, then sautee for 30 seconds in medium heat.
0. Stir in the dry split peas, lentils, and rice mixture and fry for about 3 minutes over medium heat.
   
0. Add warm water and salt into the pot over high heat.When the water comes to boil cover the pot with a foil paper and place the lid on top so the steam stays in.
0. Set the heat to low and let it cook for 45 minutes in the steam.
0. Turn the burner off and let it sit like that for another 10 minutes.
0. Now it's ready to be served.