Murgh And Beetroot Saagwala
Succulent Chicken Cooked along with beetroot which imparts that beautiful sweetness to this dish.
Ingredients:
2 medium Beetroots boiled and peeled; 750 grams Chicken on the bone cut into pieces; 1 tsp. Oil; 1 tsp. cumin seeds; 5 to 6 Green cardamoms; 6 to 8 Black peppercorns; 2 Bay Leaves; 1 Inch cinnamon; 1 tsp. coriander seeds; 4 to 7 Cloves; 1 Inch Ginger finely chopped, 1 tsp. chopped garlic; 1 medium Onion finely chopped; 1 medium Tomato finely chopped; 2 to 3 Green chillies finely chopped; 1 tsp. Red chilli powder; 1 tsp. Turmeric powder; ½ tsp. Dried mango powder; 1 tsp. Garam masala powder; 2 tsp. Coriander powder; 1 small bunch Green amaranth leaves chopped; 2 to 3 Dried Red Chillies; Salt to taste.
Method:
Heat oil in a non-stick pan. Add cumin seeds, cardamoms, peppercorns, bay leaves, cinnamon, coriander seeds, cloves, ginger and garlic and sauté for 30 seconds. Add dried red chillies and sauté for 30 seconds. Add onion, tomato and green chillies and sauté for 2 to 3 minutes. Make incisions on chicken, add to pan, mix and cook for a minute. Add chilli powder, turmeric powder, dried mango powder, garam masala powder and coriander powder and mix. Add salt and mix well. Cut beetroots into small cubes, add to pan and mix. Add chopped amaranth leaves, mix and cook for 4 to 5 minutes. Add 1½ to 2 cups water, mix, cover and cook for 15 minutes. Serve hot.
Almond And Saffron Thandai
Thandai is a very refreshing Indian drink.. It is made using dry fruits, spices and saffron and is also called Sardai in some parts of the country
Ingredients:
1½ litres Full Cream Milk; 25pcs approx Almonds blanched and peeled; 20 Cashew nuts soaked; 30 Pistachios blanched and peeled; 3 tsp. Melon seeds (magaz) soaked; 3 tsp. Poppy seeds (khuskhus/posto) soaked; A few strands of Saffron (kesar); 1/12 cups sugar; 8 to 10 Green cardamoms; 20 to 25 Dried Rose petals; 1 Cinnamon inch stick; 8 to 10 Black peppercorns
Method:
Grind together almonds, cashewnuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix. When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon and black peppercorns to a fine powder. Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Serve chilled.
