Sheer Khurma
Ingredients
- Milk – 750 ml or 3 cups
- Vermicelli/seviyan – three-fourth cup
- Ghee – 1 tablespoon
- Condensed milk – 4 tablespoon
- Almonds, Cashew nuts, Pistachios – 10 to 12, sliced
- Soft Dates – 10, de-seeded, chopped
- Cardamom powder – three-fourth teaspoon
- Kewra essence or rose water – 1 teaspoon
- Saffron strands for garnish
Method
Heat ghee, add vermicelli and roast till it gets mild brown colour. Roast all the nuts in the same pan. Heat milk till it comes to a boil. Add condensed milk, to boiling milk and keep the flame to low. Keep stirring in between to avoid sticking to the pan. When the milk gets three-fourth of its quantity, add vermicelli and cook till they soften. Add the roasted nuts, dates, cardamom powder and cook for 2 minutes. Turn off the gas and add kewra essence. Garnish with dry fruits and saffron strands.
Creamy Chicken Karahi
Ingredients
- 1 kilograms washed & dried chicken boneless
- one-fourth tablespoon ginger
- 2 green chilli
- half teaspoon powdered black pepper
- 2 finely chopped onion
- 1 tablespoon garlic
- half teaspoon garam masala powder
- 100 gm fresh cream
For Garnishing
- 1 tablespoon dried fenugreek leaves
- 2 sprigs crushed lightly mint
- 1 tablespoon sliced & slit almonds
Method
- Heat a little oil on moderate flame. Put ginger, garlic and green chillies in it and saute till they become golden brown. Add onions and saute till they turn light pink. Now add chicken and cook for around 10 minutes. Add salt, black pepper powder and garam masala to the chicken, and cook till it is cooked or has turned golden. Once the chicken is tender, add the fresh cream. Mix well, cover and cook for around 6-10 minutes. When it’s almost cooked, add kasoori methi powder and cover it for about 2 more minutes. Serve it hot naan and raita!
