Awadhi style chicken thighs marinated in spices for few hours mixed with long grain basmati rice water n salt to taste ready for the rice cooker (one pan chicken biryani prep) at work – (Chicken marinated by my mentor/motivator CHEF Rakesh Patel)!Awadhi style chicken rice cooked in rice cooker (Chicken biryani), fresh baked everything bagel chips & deepfried chickpea flour pearl size balls soaked in yogurt (boondi raita) for Friday 1:00 AM lunch at work!TGIF…Awadhi boneless chicken biryani, watermelon, bourbon cookies & organic orange mango juice for Neer’s Friday school lunch box!Leavened whole wheat flour blended with canola oil carrom seeds sesame seeds cumin seeds salt termeric powder red n chilli powder pan toasted soft yet crispy flat breads (Gujarati cusine favourite anytime delicacy – tikhi bhakri), tangy baby mango pickle (dabla keri athanu) & a cup of ginger flavoured Indian style tea (Aduwadi chaa) for Friday afternoon breakfast at Patels kitchen!Split husked boiled pigeon n Bengal gram pea lentils slow cooked with jaggery cardamom nutmeg almonds pistachio shavings poppy seeds shredded coconut sweet filling stuffed whole wheat pan toasted flats dipped in clarified unsalted butter (Gujarati Vedhmi puranpodi mast ghee dubadeli), fresh shelled soyabeans n aubergine curry (soya dana papdi shak), bolied split husked Moong n masoor lentils on the bed of steamed long grain basmati rice (latchko mug masoor daal bhaat), hot sour tangy chickpea flour yogurt soup garnished with cilantro (Gujarati khatti kadhi) for Friday dinner at Patels kitchen!
