Chocolate Mousse Cake
Ingredients for Sponge Base
Eggs 2
Caster sugar 2 ounce
Cocoa powder ½ ounce
Flour 1 ½ ounce
Baking powder ¼ tsp
Vanilla essence ½ tsp
Ingredients for Filling
Eggs 3
Sugar 200 gm
Chocolate 200 gm
Fresh cream whipped 200 gm
Gelatin powder 1 ½ tbsp heaped
Method for Sponge
Beat 2 eggs with 2 ounce caster sugar till light and fluffy, add in ½ tsp vanilla essence and mix well, sieve together 1 ½ ounce flour, ½ ounce cocoa powder and ¼ tsp baking powder, fold lightly into the beaten egg mixture, pour in a greased 8 inches round pan, bake in a pre heated oven of 180 degree C for 25 minutes, remove and cool, and cut into two layers.
Method for Filling
Beat 3 eggs with 200gm caster sugar till foamy, add in 200gm melted chocolate, beat 200 gm cream stiff, dissolve 1 ½ tbsp gelatin in ¼ cup cream, fold the whipped cream very slowly and gelatin in the egg and chocolate mixture, pour mixture over the half sponge and then top with the reaming half sponge, freeze till set. Remove and decorate with fresh cream, dust with cocoa powder, decorate with chocolate decoration.
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Monday, 13 May 2013
Potato cream soup by Shireen Anwer
Potato cream soup:
Ingredients:
Potatoes 2 medium
Flour 2 tbsp
White pepper ½ tsp
Salt ½ tsp
Milk 1 cup
Butter 1 ounce
Onion 1 (chopped)
Bay leaf 1
Stock 4 cups
method
cook potatoes with onion, bay leaf and stock until tender .
remove bay leaf and blend mixture .
make white sauce with butter, flour, salt and pepper add this to blended potato mixture.
Cook for ten minutes serve garnished with chopped parsley fresh cream and fried croutons.
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Ingredients:
Potatoes 2 medium
Flour 2 tbsp
White pepper ½ tsp
Salt ½ tsp
Milk 1 cup
Butter 1 ounce
Onion 1 (chopped)
Bay leaf 1
Stock 4 cups
method
cook potatoes with onion, bay leaf and stock until tender .
remove bay leaf and blend mixture .
make white sauce with butter, flour, salt and pepper add this to blended potato mixture.
Cook for ten minutes serve garnished with chopped parsley fresh cream and fried croutons.
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Steaks by shireen
Steak with mushrooms and potatoes
Ingrdients
Beef fillet 400g
Chopped garlic 3-4 cloves
Onions 2-3
Boiled potatoes 2
Chicken stock 1cup
Vinegar 2tbsp
Soya sauce 2tbsp
Brown sugar 1tsp
Mushrooms 1/2cup
Crushed black pepper 1tbsp
Flour 2tbsp
Butter 1/2cup
Oil 2tbsp
Salt as required
Thyme for garnishing
Mustard seeds
Method:-
For the marinade, take a mixing bowl and add black pepper, brown sugar, vinegar, soya sauce and salt as required.
Toss the beef fillet in the marinade until well coated.
Heat oil in a pan and add the beef fillet. Cook on both sides until brown.
Place the steaks in a platter.
In the same pan fry the chopped onions and garlic .When the onions turn light brown in color add the chicken stock , black pepper ,salt and cook.
Now add the mushrooms and mix well.
In a separate pan melt the butter and add the flour. Cook until the flour turns brown in color.
Transfer the flour along with the mustard seeds and cook for 4-5 minutes. When the sauce thickens add the fried beef fillet and boiled potatoes .Mix well
Place in the steaks with the mushrooms and potatoes in a platter. Garnish with thyme and serve.
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Mexicana Steak
1 packet Shan Filipino Beef Steak
4 Tbsp oil
1/2 kg (2 steaks) undercut (or chicken)
1 small onion - finely chopped
1 Tbsp carrot - finely chopped
1Tbsp cucumber - finely chopped
1 Tbsp green corriander chopped
2 green chillies - sliced
4-5 Tbsp ketchup
In a bowl add full packet of Filipino Beefsteak mix with oil ...and mix well. Add steaks and marinate for 15 minutes.
In a seperate bowl, add all vegetables and ketchup together. Set aside.
Heat grill pan, add steak and cook for 4 minutes on each side. After cooking on each side, spoon some sauce over each steak and cook for another 4 minutes.
Serve with salad and mashed potatoes.
Enjoy
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Hawaiian steak
Ingredients
Under cut 2 (8 ounces) each flattened
Garlic paste 1 tsp
Wooster sauce1 tbsp
Chili sauce 2 tbsp
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Rosemary leaves 1 tsp
Soya sauce 1 tbsp
Oil 2 tbsp
Ingredients for wild mushroom sauce
Butter 1 tbsp
Flour 1 tbsp
Milk ½ cup
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Mustard paste ½ tsp
Cream cheese 2 tbsp
Fresh cream 2 tbsp
Mushroom finely chopped 4
To serve with
Pineapple rings 2
Grated cheddar cheese 2 tbsp
Method
Marinate 2 flattened undercut with 1 tsp garlic paste, 1 tbsp Wooster sauce, 2 tbsp chili sauce, 1 tbsp hp sauce, ½ tsp salt, ½ tsp black pepper, 1 tsp rosemary, 1 tbsp soya sauce and 2 tbsp oil for half an hour. Pan grill the marinated steak for 8 to 10 minutes till well done, add in prepared mushroom sauce, cooks for another 2 minutes. In another grill pan heat 1 tbsp oil, grill your 2 pineapple rings serve sticks with rings on top, 2 tbsp grated cheese, baked potato and boiled vegetables
.
Method for wild mushroom sauce
Heat 1 tbsp butter add in 1 tbsp flour with ½ tsp salt, ½ tsp black pepper, ½ tsp mustard powder, cook for 1 minute add ½ cup milk, 1 tbsp hp sauce, 2 tbsp cream cheese, 2 tbsp fresh cream and 4 chopped mushrooms, cook till sauce thick.
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Peppered new York steaks
Sirloin steak 1
Garlic paste 1 tsp
Black pepper crushed 1 tsp
Dark soya sauce 2 tbsp
Vinegar 2 tbsp
Oil 2 tbsp
Salt to taste
For sauce:
Tomato chopped 300 gm
Green onion chopped 2 sticks
Onion chopped ½ cup
Stock ½ cup
Green coriander chopped 1 tsp
Cumin 1 tsp
Worchester sauce 1 tbsp
Lemon juice 1 tbsp
Vinegar 4 tbsp
Salt to taste
Method:
For sauce, in a blender add 300 gm tomato chopped, ½ cup onion chopped, 2 green onion chopped, 1 tsp green coriander chopped, 1 tsp cumin, 1 tbsp, lemon juice, ½ cup chicken stock, 4 tbsp vinegar, 1 tbsp Worchester sauce and salt to taste and blend it. Now place it in a pan and cook till boil and cool it. Sauce is ready. For steaks, in a mixing bowl, mix 1 tsp ginger garlic past, 1 tsp black pepper crushed, 2 tbsp dark soya sauce, 2 tbsp vinegar and salt to taste. Now marinate steak with this mixture and grill the chicken on grill pan to place grill marks. Now put it on sizzling plate pour sauce from top and serve.
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SIZZLING CHICKEN STEAK
Ingredients:
Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp
Method:
1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.
SAUTÉD VEGETABLES
Ingredients:
Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch
Method:
1. Cut all vegetable, par boiled in 1 cup of water.
2. Drain.
3. Stir fry in 1 tbsp olive oil.
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Italian steak
Ingredients
Boneless chicken Breast 2 flattened
Salt 2 tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Tomato paste 1 tsp
Ketchup 1 tsp
Mushrooms slice 3
Black olives sliced 3
Cheddar cheese grated 2 tbsp
Oil 1 tbsp
Ingredients for spicy Italian sauce
Oil 1 tbsp
Butter 1 tbsp
Garlic ½ tsp
Salt ¼ tsp
Black pepper crushed ¼ tsp
Red pepper crushed ¼ tsp
Tomato paste 1 tbsp
Oregano leaves ½ tsp
Ketchup 1 tbsp
Cream 2 tbsp
Method
Marinate steak with 1 tbsp oil, 2 tsp salt, ½ tsp black pepper, ½ tsp garlic paste, 1 tsp ketchup and 1 tsp tomato paste for 1 hour, grill in 1 tbsp butter till done on both sides add prepared spicy Italian sauce cook for another 2 minutes, remove top with 3 olives, 3 mushrooms, 2 tbsp grated cheddar cheese, grill till cheese melts. Serve with fries and boiled vegetables.
Method for spicy Italian sauce
In a sauce pan heat 1 tbsp butter and 1 tbsp oil add ½ tsp garlic paste with 1 tbsp tomato paste, 1 tbsp ketchup, ¼ tsp salt, ¼ tsp black pepper crushed, ¼ tsp red pepper crushed, ½ tsp oregano leaves and 2 tbsp fresh cream, cook for 2 minutes and remove.
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receipe of baked potatoes
ingredients
1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese
Directions
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
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Ingrdients
Beef fillet 400g
Chopped garlic 3-4 cloves
Onions 2-3
Boiled potatoes 2
Chicken stock 1cup
Vinegar 2tbsp
Soya sauce 2tbsp
Brown sugar 1tsp
Mushrooms 1/2cup
Crushed black pepper 1tbsp
Flour 2tbsp
Butter 1/2cup
Oil 2tbsp
Salt as required
Thyme for garnishing
Mustard seeds
Method:-
For the marinade, take a mixing bowl and add black pepper, brown sugar, vinegar, soya sauce and salt as required.
Toss the beef fillet in the marinade until well coated.
Heat oil in a pan and add the beef fillet. Cook on both sides until brown.
Place the steaks in a platter.
In the same pan fry the chopped onions and garlic .When the onions turn light brown in color add the chicken stock , black pepper ,salt and cook.
Now add the mushrooms and mix well.
In a separate pan melt the butter and add the flour. Cook until the flour turns brown in color.
Transfer the flour along with the mustard seeds and cook for 4-5 minutes. When the sauce thickens add the fried beef fillet and boiled potatoes .Mix well
Place in the steaks with the mushrooms and potatoes in a platter. Garnish with thyme and serve.
///////////////////////////////
Mexicana Steak
1 packet Shan Filipino Beef Steak
4 Tbsp oil
1/2 kg (2 steaks) undercut (or chicken)
1 small onion - finely chopped
1 Tbsp carrot - finely chopped
1Tbsp cucumber - finely chopped
1 Tbsp green corriander chopped
2 green chillies - sliced
4-5 Tbsp ketchup
In a bowl add full packet of Filipino Beefsteak mix with oil ...and mix well. Add steaks and marinate for 15 minutes.
In a seperate bowl, add all vegetables and ketchup together. Set aside.
Heat grill pan, add steak and cook for 4 minutes on each side. After cooking on each side, spoon some sauce over each steak and cook for another 4 minutes.
Serve with salad and mashed potatoes.
Enjoy
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Hawaiian steak
Ingredients
Under cut 2 (8 ounces) each flattened
Garlic paste 1 tsp
Wooster sauce1 tbsp
Chili sauce 2 tbsp
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Rosemary leaves 1 tsp
Soya sauce 1 tbsp
Oil 2 tbsp
Ingredients for wild mushroom sauce
Butter 1 tbsp
Flour 1 tbsp
Milk ½ cup
Hp sauce 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Mustard paste ½ tsp
Cream cheese 2 tbsp
Fresh cream 2 tbsp
Mushroom finely chopped 4
To serve with
Pineapple rings 2
Grated cheddar cheese 2 tbsp
Method
Marinate 2 flattened undercut with 1 tsp garlic paste, 1 tbsp Wooster sauce, 2 tbsp chili sauce, 1 tbsp hp sauce, ½ tsp salt, ½ tsp black pepper, 1 tsp rosemary, 1 tbsp soya sauce and 2 tbsp oil for half an hour. Pan grill the marinated steak for 8 to 10 minutes till well done, add in prepared mushroom sauce, cooks for another 2 minutes. In another grill pan heat 1 tbsp oil, grill your 2 pineapple rings serve sticks with rings on top, 2 tbsp grated cheese, baked potato and boiled vegetables
.
Method for wild mushroom sauce
Heat 1 tbsp butter add in 1 tbsp flour with ½ tsp salt, ½ tsp black pepper, ½ tsp mustard powder, cook for 1 minute add ½ cup milk, 1 tbsp hp sauce, 2 tbsp cream cheese, 2 tbsp fresh cream and 4 chopped mushrooms, cook till sauce thick.
//////////////////////////////////////
Peppered new York steaks
Sirloin steak 1
Garlic paste 1 tsp
Black pepper crushed 1 tsp
Dark soya sauce 2 tbsp
Vinegar 2 tbsp
Oil 2 tbsp
Salt to taste
For sauce:
Tomato chopped 300 gm
Green onion chopped 2 sticks
Onion chopped ½ cup
Stock ½ cup
Green coriander chopped 1 tsp
Cumin 1 tsp
Worchester sauce 1 tbsp
Lemon juice 1 tbsp
Vinegar 4 tbsp
Salt to taste
Method:
For sauce, in a blender add 300 gm tomato chopped, ½ cup onion chopped, 2 green onion chopped, 1 tsp green coriander chopped, 1 tsp cumin, 1 tbsp, lemon juice, ½ cup chicken stock, 4 tbsp vinegar, 1 tbsp Worchester sauce and salt to taste and blend it. Now place it in a pan and cook till boil and cool it. Sauce is ready. For steaks, in a mixing bowl, mix 1 tsp ginger garlic past, 1 tsp black pepper crushed, 2 tbsp dark soya sauce, 2 tbsp vinegar and salt to taste. Now marinate steak with this mixture and grill the chicken on grill pan to place grill marks. Now put it on sizzling plate pour sauce from top and serve.
/////////////
SIZZLING CHICKEN STEAK
Ingredients:
Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp
Method:
1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.
SAUTÉD VEGETABLES
Ingredients:
Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch
Method:
1. Cut all vegetable, par boiled in 1 cup of water.
2. Drain.
3. Stir fry in 1 tbsp olive oil.
////////////////////////////////////
Italian steak
Ingredients
Boneless chicken Breast 2 flattened
Salt 2 tsp
Black pepper ½ tsp
Garlic paste ½ tsp
Tomato paste 1 tsp
Ketchup 1 tsp
Mushrooms slice 3
Black olives sliced 3
Cheddar cheese grated 2 tbsp
Oil 1 tbsp
Ingredients for spicy Italian sauce
Oil 1 tbsp
Butter 1 tbsp
Garlic ½ tsp
Salt ¼ tsp
Black pepper crushed ¼ tsp
Red pepper crushed ¼ tsp
Tomato paste 1 tbsp
Oregano leaves ½ tsp
Ketchup 1 tbsp
Cream 2 tbsp
Method
Marinate steak with 1 tbsp oil, 2 tsp salt, ½ tsp black pepper, ½ tsp garlic paste, 1 tsp ketchup and 1 tsp tomato paste for 1 hour, grill in 1 tbsp butter till done on both sides add prepared spicy Italian sauce cook for another 2 minutes, remove top with 3 olives, 3 mushrooms, 2 tbsp grated cheddar cheese, grill till cheese melts. Serve with fries and boiled vegetables.
Method for spicy Italian sauce
In a sauce pan heat 1 tbsp butter and 1 tbsp oil add ½ tsp garlic paste with 1 tbsp tomato paste, 1 tbsp ketchup, ¼ tsp salt, ¼ tsp black pepper crushed, ¼ tsp red pepper crushed, ½ tsp oregano leaves and 2 tbsp fresh cream, cook for 2 minutes and remove.
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receipe of baked potatoes
ingredients
1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese
Directions
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
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Chicken corn soup by shireen
Chicken corn soup
Ingredients
Chicken breast 1 cut into tiny cubes
Chicken stock 8 cups
Cream of corn 1 tin
Salt ¾ tsp
White pepper ½ tsp
Egg 1 beaten
Corn flour ½ cup heaped
Method
Heat stock in a wok add chicken cubes with salt, pepper, cook till boiling add cream corn lastly mix corn flour with little water into a paste, add to the soups stirring well till soup thick, lastly add beaten eggs, cook for 2 minutes and remove.
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Ingredients
Chicken breast 1 cut into tiny cubes
Chicken stock 8 cups
Cream of corn 1 tin
Salt ¾ tsp
White pepper ½ tsp
Egg 1 beaten
Corn flour ½ cup heaped
Method
Heat stock in a wok add chicken cubes with salt, pepper, cook till boiling add cream corn lastly mix corn flour with little water into a paste, add to the soups stirring well till soup thick, lastly add beaten eggs, cook for 2 minutes and remove.
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Gulab jamun by shireen
Gulab jamun
Ingredients
Lassa Khoya 1/2kg
Egg 1
Baking powder 1/2tsp
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups
Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve
note lassa khoya availabale at big mithai shops
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Ingredients
Lassa Khoya 1/2kg
Egg 1
Baking powder 1/2tsp
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups
Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve
note lassa khoya availabale at big mithai shops
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Rasmalai by shireen
Rasmalai
Ingredients:
3 kg milk
20-40 grams tatri
½ tsp baking powder
1 pinch of mace and nutmeg
For syrup:
3 kg sugar
½ kg water
10 reethay
For rabri:
2 kg milk
20 grams pistachios, almonds
200 grams sugar
¼ tsp cardamom
Method:
1. Boil 3 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
9. Cook this mixture on a low flame .As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
10. If it stays on the surface it means it is ready. Now leave all the ras malai pedas in water.
11. Then soak it and leave it in warm milk for 30 minutes.
12. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
13. Add the 200 grams of sugar and pour it in a dish.
14. As it cools down add the prepared ras malai pedas in it. Serve chilled with pistachios and almonds on the top.
//////////////////////
Ingredients:
3 kg milk
20-40 grams tatri
½ tsp baking powder
1 pinch of mace and nutmeg
For syrup:
3 kg sugar
½ kg water
10 reethay
For rabri:
2 kg milk
20 grams pistachios, almonds
200 grams sugar
¼ tsp cardamom
Method:
1. Boil 3 kgs of milk in a saucepan
2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey. Turn the flame off
4. Drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. .Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
6. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
7. For the syrup, in a pan bring water to a boil and sugar and stir to dissolve.
8. Boil the reethay in a separate pan of water and pour into one portion of the sugar syrup
9. Cook this mixture on a low flame .As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
10. If it stays on the surface it means it is ready. Now leave all the ras malai pedas in water.
11. Then soak it and leave it in warm milk for 30 minutes.
12. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
13. Add the 200 grams of sugar and pour it in a dish.
14. As it cools down add the prepared ras malai pedas in it. Serve chilled with pistachios and almonds on the top.
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Chandi korma by shireen
Chandi korma
Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
White pepper ½ tsp
Cardamom powder ½ tsp
Chopped onion 1 cup
Green chilies grinded 1 tsp
Khoya ½ cup
Cream 4 tbsp
Kewra water 1 tsp
Melon seeds 1 tbsp
Almonds 8 blanched and grinded
Sliced almonds 2 tbsp
Sliced pistachio 1 tbsp
Silver warq for garnish
Oil ½ cup
Method
Marinate 1 kg chicken with 1 tbsp ginger garlic paste, 1 cup yogurt, 1 ½ tsp salt, ½ tsp white pepper, ½ tsp cardamom powder for 1 hour, heat ½ cup oil in a pan add 1 cup chopped onion fry till transparent, add 1 tsp grinded green chilies and ½ cup khoya cook for 5 minutes add 2 tbsp grinded almonds and 1 tbsp grinded melon seeds cook for 5 minutes add marinated chicken fry for 10 minutes simmer on low flame for 15 minutes till covered till tender, lastly add 4 tbsp cream and 1 tsp kewra.
To serve
Arrange chicken pieces in a serving platter pour the gravy on top, cover with silver warq, garnish with sliced almonds and pistachios.
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Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
White pepper ½ tsp
Cardamom powder ½ tsp
Chopped onion 1 cup
Green chilies grinded 1 tsp
Khoya ½ cup
Cream 4 tbsp
Kewra water 1 tsp
Melon seeds 1 tbsp
Almonds 8 blanched and grinded
Sliced almonds 2 tbsp
Sliced pistachio 1 tbsp
Silver warq for garnish
Oil ½ cup
Method
Marinate 1 kg chicken with 1 tbsp ginger garlic paste, 1 cup yogurt, 1 ½ tsp salt, ½ tsp white pepper, ½ tsp cardamom powder for 1 hour, heat ½ cup oil in a pan add 1 cup chopped onion fry till transparent, add 1 tsp grinded green chilies and ½ cup khoya cook for 5 minutes add 2 tbsp grinded almonds and 1 tbsp grinded melon seeds cook for 5 minutes add marinated chicken fry for 10 minutes simmer on low flame for 15 minutes till covered till tender, lastly add 4 tbsp cream and 1 tsp kewra.
To serve
Arrange chicken pieces in a serving platter pour the gravy on top, cover with silver warq, garnish with sliced almonds and pistachios.
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