Chicken Chaap

chicken chaap

Ingredients :

• Chicken : 500 gm
• Javitri : pinch
• Cardamom : 5-6
• Cloves : 7-8
• Jaiphal : 1/4 tsp
• Cinnamon : 1 inch
• Bayleaf : 1 large
• Onion paste : 1cup
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Tomato puree : 1 large
• Yogurt : 3-4 tbsp
• Rose water : 1 tbsp
• Kewra water : 1 tbsp
• Turmeric powder : 1 tsp
• Salt to taste
• Kashmiri Red chili powder : 1 and 1/2 tsp
• Black pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Sugar : 1tsp
• Oil : 3 tbsp
• Ghee : 3 tbsp

Procedure:

1) First marinate chicken with half of ginger garlic paste,yogurt and salt
    for 2-3 hours.

2) Heat oil in a heavy bottom pan and add bay leaves,whole garam masala
    and sugar to it.

3) When seeds starts spluttering add onion paste , fry till it becomes golden
     brown.

4) Now add rest ginger garlic paste and tomato puree. Cook well.

5) Add turmeric powder ,red chilli powder, black pepper powder and salt and
    mix masala for 5 minutes.

6) Then add marinated chicken to the mixture and fry for 5-6 minutes.

7) Close the lid of the pan and cook till chicken becomes tender.

     Do not add water.

8) Open the lid and add garam masala powder, rose water and kewra water.

     Stir thoroughly. Cover and cook for anothr 5-6 minutes.

     Turn off the heat .

      

Serve hot with naan, roti,biriyani.

Rajbhog

rajbhog

Ingredients :

• Paneer /Chhana : made from 1 litre
• Sugar : 2 cups + 1 tbsp
• Kesar / Saffron : 1/2 tsp soaked in 1 tbsp+ 1 tsp milk
• Suji / semolina : 1 tsp
• Maida/ all purpose flour : 1 tsp
• Milk powder(unsweetened) or mawa: 1/4 cup
• Green cardamom powder: 1/4 tsp
• Pistachio (blanched and chopped): 1 tsp
• Water: 5 cups 
• Green cardamom: 6-7
• Saffron: few strands
• Rose water: 1-2 tbsp

Procedure:

1) Make channa / paneer and drain out all excess water from it.
2) Put chhana/paneer on plate. Add sugar (1 tbsp), semolina, flour
    and saffron to the chhana and mix very well.Mix all the ingredients
    very well.  Knead the dough with heel of your palm for 10 minutes,
    to make a smooth dough.
3) Divide the dough into 10 equal parts and cover the dough with a wet
    kitchen towel.
4) Now take another plate and put milk powder,green cardamom powder,
    pistachio and saffron soaked in 1 tbsp. Mix all the ingredients for the
   stuffing and divide the stuffing into 10 small balls.
5) Stuff the chhana/panner balls with the stuffing balls. Make smooth
    round balls. Cover the chhana balls with a wet kitchen towel.
6) Now make syrup .In a large deep container boil 2 cups of sugar
    and 4 cups of water. Add green cardamom, saffron to the syrup,
    let the syrup boil. As the syrup rolls to boil add the chhana balls
    carefully. Reduce heat, cover the container and cook the chhana balls.
   Cook the chhana balls for 40-45 min. In between add 1 cup of warm
   water to keep the consistency of the syrup right. Make sure you are
   using a large enough container to accommodate all the chhana balls
   and as the chhana balls are cooked they will swell up to double their size.
7) Switch off heat, remove pan from heat and let it cool down.
    Serve hot or cold

Pistachio Phirni

pistachio phirni

Ingredients :

• Basmati rice /Gobindo bhog rice : 1/2 cup
• Milk : 1/2 litre + 1/4 cup
• Pistachio : 1/4 cup blanched,peeled and sliced 
• Saffron / kesar : pinch soaked in little warm milk
• Sugar : 7 tbsp ( you can add more or less sugar as per your taste)
• Elaichi powder / cardamom powder : 1 tsp
• Rose water : 1tsp

Procedure :

1) Soak rice for half an hour. Drain and grind it with 1/4 cold milk  to a
    coarse paste.
2) Take a pan and bring milk to boil.
3) Add rice paste dissolved cold milk. Cookand stir  constantly in medium
    -low heat, till rice is completely cooked.
4) Add sugar, saffron soaked in milk, green cardamom powder and cook
    till sugar is completely dissolved. cook till you get thick consistency.
5) Add rose water ,mix well. Turn off the heat.
6) Put it in a bowl and garnish with sliced pistachios.
    Chill in a refrigerator for an hour or two before serving.  

Murg Musallam

murg musallam

Ingredients :

• Chicken : 1 whole about 600gms. Without feather and skin
• Turmeric powder : 1 tsp. + 1 tsp
• Kashmiri red chili powder : 1 tbsp. + 1tbsp
• Plain yogurt : 2 tbsp.
• Lime juice: 2 tbsp
• Basmati rice : 1/2 cup washed and soaked for 30 minutes
• Garam masala powder : 1 tsp + 1 tsp
• Egg : 2 hard boiled
• Saffron : 1 pinch strands soaked in warm milk
• Ghee /clarified butter :1 tsp. + 4 tbsp
• Onions  paste :2 medium
• Baby potatoes : 4 peeled
• Cardamom : 4
• Ginger garlic paste : 2 tbsp.
• Poppy seed paste : 2 tbsp.
• Cashew paste :2 tbsp.
• Rose water : 2 tbsp.
• Salt to taste
• Vegetable oil : 10 -12 tbsp

Procedure :

1) Wash the chicken and pat it really dry.

2) Now with a sharp knife make deep cut over thigh, drumsticks and breast
    part. Make some long deep cut on the joints as well. These cut will help
    to cook the chicken evenly and faster.

3) Marinate the chicken with 2 tbsp yogurt, lime juice, 1 tsp turmeric powder,
    1 tbsp kashmiri red chili powder and 1 tsp salt. Make sure that you put the
    masala  inside the stomach as well. Keep it marinated chicken in refrigerator
   for 6-7 hours.

4) Take out chicken from refrigerator at least half an hour before you start
     cooking.  Mean while cook the rice till it is 90% done.

5) In a bowl take cooked rice and one by one add salt, ghee, saffron soaked
    in milk  and garam masala powder to it. Mix it gently with the rice so that
    the rice grains don’t break. Keep it aside.

6) Now take the marinated chicken and stuff one egg along with the masala
    rice inside its belly.With a needle and thread carefully sew the opening.

7) Heat about 10-12 tbsp. of oil in a flat pan and fry the whole stuffed
    chicken on medium heat till all sides turn golden brown. It takes about
    10-15 minutes. Remove the chicken on a plate.

8) Heat ghee in another wide pan. Add cardamom and wait till it stops
    spluttering. Add potatoes and fry till they are golden yellow.

9) Now add onion paste along with ginger garlic paste and fry on low heat
    till oil starts comesout from the masala.

10) Sprinkle rest of red chili powder, turmeric powder and garam masala.
      Mix well.

11) Add cashew, poppy seed paste, salt and cook till oil comes out.

12) Now add very little (1/2 cup)water and let it comes to boil.Add rose water.


13) Now gently add the fried chicken to it and apply the spice mixture all over
      it with a spoon.

14) Cook it covered on medium heat for 10 minutes before you flip the chicken
      over. Cook the other side for another 10minutes. By this time both chicken
      and potatoes will be nicely cooked.

15) Gently cut the stitches and remove the thread.

16) Pour the gravy on a serving plate and carefully place the stuffed chicken
      over it. Line up the potatoes and sliced egg.

     Serve with saffron rice. 

Kheer ChamCham

kheer chamcham

Ingredients :

• Milk : 1 liter (4 cup)
• Lemon juice : 2-3 tbsp (2 lemons)
• Sugar : 2 cup
• Maida : 1 tsp
• Yellow color - less then 1 pinch
• Mawa - ¼ cup
• Cardamoms - 3-4 (peel and make powder)
• Sugar - 2-3 tbsp
• Pistachios - 7-8 (thinly sliced)
• Rose water - 2-3 drops

Procedure :

 1)  In a heavy bottom pan boil milk, stirring occasionally, making sure
      not to burn milk. As the milk comes to a boil, add the lemon juice
      gradually and stir the milk gently.Lower the heat. Almost in seconds
      you will see the milk curdle and clumps of white milk solids forming.
      When you see the greenish water separating ,take it off from heat.Let
      it sit for 4-5 minutes.

2)  Now drain the chhana using a strainer line with cheesecloth or muslin
     cloth. Next lightly rinse the chhana with water to remove the lemony
     taste and let it drain.Squeeze out the remaining water  from the chhana.
     It is very important that the chhana is drained of all excess water. To
     take out the excess water squeeze the cloth, or pressthe wrapped chhana
     under a heavy pan for about one hour.

3)  Once the chhana is drained, place on a dry, clean surface and knead the
     chhana for 8-10 minutes until the chhana is almost rolls into smooth soft
     dough.In the mean time, you add 1 tsp of maida and 2-3 drops of yellow
     food colour.Knead the chhana with the heel of your palm .The chhana
     will look like a smooth dough and your palm will  be little greasy from
     the fat of the chhana.

4)  Take small portion of it and roll into small balls between your palm. The
      balls should be smooth and firm.Now give Chamcham an oval shape and
      place it on a plate. Like wise prepare all Chamcham balls.Approximately
      9-10 cham cham will be made from this measure.

5)  In a heavy bottom pan make a syrup adding 4 cups of water and 2 cups
     of sugar. Keep it at medium high heat and  bring to boil. Add 2-3 crushed
     cardamom.

6)  Add all raw chhana balls to the syrup .Cover the pan with lid.Cook in high
     heat for first 4-5 minutes,then cook for another 20-25 minutes in medium
     heat.Now turn off  the heat and wait for 10-15 minutes.

7)  Take out Chamcham in any big bowl along with sugar syrup. Stuff cham-
      cham when it cools down completely.

8)  Peel cardamom and make powder. Mash mawa very finely with help of a
     spoon. Add powdered sugar and cardamom powder and knead really well.
     Stuffing is ready.

9)  After soaking Chamcham for 3-4 hours and cooling it down, take it out from
    sugar syrup.Chamcham has become cold, sweet and hard. Take when Cham-
    cham  and slit it from center keeping it joint from one side. Keep Chamcham
    in one hand and stuffing it with other hand. Garnish with 5-6 pistachios pieces.
    Like wise stuff all. Chamcham. Sprinkle rose water.

   Chamcham is ready.