2 Cups milk
2 tbsp. Rice
3 tbsp. Sugar
1/4th Cup blanched almonds (sliced)
1 tsp. Green cardamom (crushed)
1/2 tsp Kewra essence
Silver or gold foil paper (varak)
Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
In a non-stick saucepan boil milk. Over a moderately low heat ,add rice, sugar and cardamom and stir constantly till milk turns thick.
Remove from heat and add almonds.
Put in serving bowl and chill.
Garnish with silver or gold foil paper (varak).
1 litre Milk
1/4 cup Maida
1/4 cup Suji
Boil the milk till it reduces to ½ its quantity.
Roast the rava till light brown.
Add to the milk along with maida. There should be no lumps.
It should be a smooth pouring consistency. Heat the ghee.
Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
Take care that it does not become crisp and hard.
Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.
Lemon and Thyme Lamb Chops
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chilli powder
1/4 tablespoon garlic and ginger paste
salt and pepper to taste
12 lamb chops
Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate and place in the refrigerator for 1 hour.
Preheat grill for high heat.
Lightly oil grill grate. Place lamb chops on grill, and discard marination. Cook for 10 minutes, turning once, or to desired doneness.
5 Tablespoons vegetable oil
2 Cinnamon sticks
6 garlic cloves
1 Tablespoon cardamom seeds
1 large onion chopped
2 garlic cloves ,crushed
1 1/2 inch fresh ginger, peeled and chopped
1 1/2 lb. lean lamb, cubed
1 1/4 cup yoghurt (plain)
1 tsp. saffron threads, soaked in 2 tablespoons boiling water
1/2 tsp. chilli powder
1/2 cup ground almonds
1 tsp. salt
1 1/2 cup coconut milk
2 dried red chillies
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
Whisk yoghurt, saffron mixture, salt and chilli powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
Transfer to a warmed dish and serve at once.
1 kg chicken, cut into medium-sized pieces
100 gm cashew nuts
6 cloves of garlic
1 piece of ginger (approximately 2 inches)
1 green chillies
1 small bunch coriander leaves
1 tsp. zeera
1 tsp. salt
1 tbsp. of oil
Wash the chicken thoroughly and keep it aside.
Make a paste of the garlic, ginger, green chillies, coriander and zeera.
Make a separate paste of the cashew nuts.
In a kadai, fry the green masala in oil for a minute.
Add the chicken pieces and salt and fry on low flame till done.
Add the cashew paste and cook for two minutes.
Serve garnished with slit green chillies and coriander leaves.
This is best eaten with chapattis.
Kobete Turkish Chicken
3 cups all-purpose flour
1/2 teaspoon salt
1 cup warm water
1 (2 to 3 pound) whole chicken
water to cover
1 teaspoon salt
1 onion, peeled
2 tablespoons butter
3 cups uncooked white rice
1/2 teaspoon salt
6 cups water
freshly ground black pepper
1 egg, beaten
1 (10 inch) unbaked pie crust
To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer for about 10 minutes, until the rice absorbs all of the water.
Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.