Butter Chicken

Ingredients :

• Boneless Chicken (skin removed) : 1 kg
• Fresh Yogurt (not sour) : 1 cup
• Red chilli powder : 1 table spoon
• Garam masala powder : 2 tea spoons
• Cumin powder : 1 table spoon
• Coriander powder : 2 tea spoons
• Turmeric powder : 1/4 tea spoon
• Cloves : 6-8
• Peppercorns : 6-8
• Cinnamon : 1″ stick
• Bay leaves : 2 nos.
• Cardamom : 3-4
• Almonds : 8-12
• Ginger paste : 1 tea spoon
• Onions (chopped) : 2
• Garlic paste : 2 tea spoons
• Oil : 3 table spoons
• Chicken Stock : 1/2 litre
• Lime juice : 1 whole lime
• Butter : 3 table spoons
• Coriander leaves : 4-5 strands
• Salt to taste

Preparation method :

1. Place the chicken in a deep bowl and mix it with lime juice, red chilli powder and salt and allow it to marinate for about 1 hour.
2. Roast the peppercorns, cardamom seeds, cloves, cinnamon, almonds and bay leaves for a minute and then grind them into a fine powder.
3. Now mix yogurt, the above made powder of spices and all the remaining spices and mix it with the chicken. Allow it to marinate for about 45-50 minutes.
4. Next, heat oil in a pan and add the chopped onions to it. Fry them until they turn golden brown and then add ginger garlic paste to it and fry for 1/2 to 1 minute.
5. Now add the chicken pieces and fry it till all pieces turn opaque (this indicates that the chicken is sealed now).
6. Add the chicken stalk to this fried chicken and cook till the chicken is done and the volume of the gravy is reduced to half.
7. Now, melt the butter and pour it all over the chicken.
8. Garnish with coriander leaves and serve with the above mentioned kulchas or naans and Kalli Daal.

                                                         

Carrot Halwa

Ingredients:

1 cup grated carrot,

 2 cups of milk,

 ¾ - 1 cup of sugar,

 cardamom, 

1- 2 tsp of ghee,

 few nuts of your choice,

 and pinch of saffron strands.

Method of prepartion :

• Bring grated carrot and milk together in a big pot and cook them in low medium heat. Try to do this when you have something to cook for dinner or lunch since this would take 1 hour to complete the whole process.
• Keep stirring now and then, and cook until it becomes a thick consistency.
• Once it becomes thick add sugar, crushed cardamom, saffron strands,and ghee.
• Keep stirring until the milk evaporates and the mixture form to a solid structure.
• Remove from heat and decorate with the nuts you like.

Have it cold or hot:)

                                                 

Badam Halwa

Ingredients:

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup


Method of Preparation:

• Soak badam in hot water for 2 hours.
• Then remove the skin.
• Grind the badam with milk and make it into a fine paste.
• Add sugar to the badam paste in a pan.
• Bring it to a boil and keep mixing till the content becomes thick.
• Add ghee little by little and continue to stir.
• The content will absorb the ghee.
• Stir well and off the stove.
• Apply ghee on a tray and spread the content.
• Cool it and make pieces.

Yummy badam halwa is ready.

Indian cooking recipes

1. RasaMalai :

Ingredients Needed:

Milk – 1 litre (1/2 litre for making paneer and 1/2 litre for making Rasa/Milk syrup.)
Lemon – 1 medium
Water-2 cups
Sugar- 8 tbsp (4 for Sugar Syrup and 4 for Rasa/Milk Syrup) + 2 tbsp Condensed milk
Saffron- 3-4 pieces
Cashew Nuts – 5 whole
Almond – 4 whole
Maida / All purpose flour- 1/2 tsp

Method of Preparation :

Making of Paneer:

I boiled the milk for paneer and when it came to a rolling boil added the lemon juice, stirred and switched off the stove. Then I strained the liquid and hung the milk solids in a thin muslin cloth for 1/2 hour and voila the paneer is ready

I used whole milk which turned to be a creamy paneer.
Preparing the Paneer Balls.

If you are ready to make the balls right away, then allow the paneer to hang for 15 mins, proceed right away. Else store it in fridge and thaw it before using it. I proceeded right away.

Knead the paneer well with your fingers, add 1/2 tsp all purpose flour. continue kneading it for 10 mins, until you get a soft dough. Divide into small equal balls, remember these are supposed to absorb and will become double. (actually mine almost quadrupled)

Preparing Sugar Syrup:

I used a non stick wide pan with lid for making the Sugar Syrup. Add 2 cups of water and 4 tbsp of sugar. Let it boil. When it starts boiling, gently add the paneer balls. Simmer the flame and cover with the lid. I thought it might break but fortunately it held its shape. Cook for 10 minutes in slow flame.

The water almost got absorbed, I didn’t have much to squeeze out.

Preparing Milk Syrup/Rasa:

You can start making the Milk Syrup, when you are doing the sugar syrup. Take milk in a wide bottomed vessel and let it boil and get reduced into half of the quantity. Add sugar and mix well. Soak the saffron in hot milk and keep it aside. When the milk is almost thick, add the condensed milk if you have in hand. Then goes the saffron to the milk. Put the paneer ball’s into the rasa/milk syrup. cool it down and refrigerate.

Serve with chopped nuts on top.