ITINERARY:
Fri.,
Oct. 23: Delhi
Free
day: Visit Hauz Khas
Sat.,
Oct. 24: Delhi: explore Old & New
Delhi
Sun.,
Oct. 25: Visit Hindu temple
Drive to Agra: Evening:
Optional live performance
Monday,
Oct. 26: Agra: Taj Mahal, Agra Fort,
Marble factory
Tuesday,
Oct. 27: Fatehpur Sikri and drive to
Ranthambore
Wednesday,
Oct. 28: Ranthambore Park: 2 drives: AM
& PM: look for Bengal Tiger
Thursday,
Oct. 29: drive to Jaipur: Free PM or
Cook with Local Family
Friday,
Oct. 30: Jaipur: Amber Fort, Old City, Tripolia Bazaar, City
Palace, Gem
factory
Saturday,
Oct. 31:
Varanasi: evening
on banks of Ganges
Sunday,
Nov. 1: Varanasi: Sunrise boat ride, Mother Teresa’s Mission, Sarnath,
Evening
on banks of Ganges
Monday, Nov.
2: Delhi: Free PM:
Visit Qutb Minar
Tuesday,
Nov. 3: Arrive Vancouver: 9:10 AM
(These photos were taken about 1970.)
***********
THE BEST CURRIED CHICKEN (based on recipe in Chatelaine: October, 1993)
8 to 10 pieces of chicken
1 tbsp canola oil
1 large onion
6 garlic cloves
2 tbsp water
2 inch piece fresh ginger root
2 (3 inch) cinnamon sticks
1 tbsp turmeric
1 tbsp ground cumin
1 tsp ground cardamom
1 tsp cayenne
1 tsp salt
28 ounce can tomatoes
1. Remove fatty pieces of skin (but not
all the skin).
2. Chop onions.
3. Chop garlic.
4. Chop ginger root.
5. Start preheating oven to 350.
6. Cut canned tomatoes in quarters.
7. Heat oil in Dutch oven over medium
heat. Add onions and water.
8. Stir in all the spices.
9. Stir in the garlic and ginger.
10.
Stir in the tomatoes and their liquid.
11.
Add the chicken. Bring to a boil. Cover.
12.
Transfer to oven and cook for 30 minutes.
13.
Take off the cover and cook for 30 more
minutes.
·
To
reheat, cover and put in 350 degree oven for 45 minutes.
·
Serve
with rice, raita, chutney, and vegetable side dish(es).
This is SO easy and so GOOD I will have
to make it again!
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