Gurer Payesh

gurer payesh

Ingredients

• Gobindo bhog rice : 1 handful
• Whole milk : 3 cups 
• Bay leaf : 1 large
• Green cardamoms crushed : 2
• Jaggery / nolen  gur : 1/2 cup grated
• Sugar : 1 tbsp

Procedure :

1)  Clean,wash and soak rice for at least 15 minutes.
2)  Take a large sauce-pan add the milk and put on medium heat.
     When the milk will start boiling, stir continuously to prevent burning the milk.
3)  Add bay leaf and continue to boil stirring constantly for fifteen to twenty minutes.
4)  Add the rice, but not with the water, in which the rice was soaked.
5)  Boil rice in milk till the rice is almost (90 %) done.
6)  Add the jaggery and sugar and cook for few minutes till jaggery melts down,
     stirring constantly.
7)  Finally add crushed cardamom and cook for 2-3 minutes.
8)  Let the payesh cool down completely, and keep inside the refrigerator for 2-3
     hours.
     Serve it cold.

Chicken Korma

chicken korma

Preparation Time: 50 minutes-1 hour
Cooking Time : 30 minutes
Serves :4

Ingredients:

• Chicken with bone : 800 gm
• Cashew paste : 1/2 cup
• Almond paste : 14-15 
• Charmogoj paste : 1 tsp
• Yogurt (beaten ) : 1/2 cup
• Fresh cream : 2 tbsp
• Ginger-garlic paste : 1 tbsp
• Salt to taste
• Coriander powder : 1 tsp
• Bay leaves :2
• Green Chilies : 2-3
• White pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Green cardamom : 2-3
• Cloves : 2-3
• Cinnamon : 1"
• Red chili powder : 1tsp
• Cilantro leaves : 1 tbsp chopped
• Oil : 2 tbsp

Procedure :

1)  Soak almonds in a small bowl for 30 minutes and peel them.
2)  In a pan boil cashew nuts,almonds , charmogoj for 20 minutes.
3)  Make a fine smooth paste of the nuts and keep aside.
4)  Marinate chicken with ginger-garlic paste, salt and red chili powder
     for 30 minutes.
5)  In a pan heat 1 tbsp of oil and tamper with bay leaves,cardamom,
     cinnamon and cloves.
6)  Add red chili powder.Fry for few seconds.
7)  Add nuts paste and stir continuously otherwise it will burn at the
     bottom. Fry for 4-5  minutes in medium heat.
8)  Now add pinch of salt, beaten yogurt and white pepper powder and
     fry till raw smell of cashew nut goes away and stir continuously.
9)  Strain the gravy in a bowl with little water.
10) In another pan heat 1 tbsp of oil and add marinated chicken and cook
      for 20 minutes in medium-high heat.
11) Now add the gravy in the pan and little water so that the gravy does
      not stick in the pan.
12) Add coriander powder and garam masala powder. Cover and cook
      in medium heat till chicken is fully done.
13) Add fresh cream and chopped cilantro and turn off the heat.
    Serve hot with Roti, Naan ,Paratha  or steam rice.