Dhalcha Rice Set

Dalcha rice, Chicken Curry, Broccoli

Dalcha Rice

Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.

Immediately add sliced onions and continue frying. At this stage, add pandan leaves. 

Add ginger-garlic paste next. Add chopped tomatoes and sliced red chilly (cut lengthwise). Once tomato is mushy, switch off the stove. 

Now add this to the Basmati rice and add coconut milk (ratio: 1.5 liquid to 1 rice) and salt. Cook in rice cooker. Whilst it's cooking do not stir more than once.

Chicken Curry, Malaysian Indian style 

Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom. 

Immediately add sliced onions and curry leaves and continue frying. 

Add ginger-garlic paste next and give it a quick stir. 

Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame. 

In 5-10 mins, add water. 

Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions. 

Bring to boil and then cover to continue cooking. 

When chicken and potatoes are half cooked, add some turmeric powder, chilly powder and chicken masala powder (Babas, if you can get). Add hot water at this stage if you want more curry. Stir nicely and continue cooking.

Finally add salt to taste. 

Broccoli Fry

I use the same method as for mixed vege earlier, with just garlic, onion, red chilly slices and salt. 

We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too. 

Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.

Tip 2 - add a little sugar if you want the vegetables to retain their color. 

Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.