CHICKEN JALFREZI

Ing:
500gms boneless chicken cult in 1 inch cubes
puree 1 lrage tomatoe or use 1 tbsp tomato paste (but the fresh one tastes better)
2 large cloves garlic
1/2 tsp minced ginger
1/2 cup yoghurt beaten well

1 tbsp maze flour (makai ka aata)

salt according to taste

1 tsp crushed red chilies1/2 tsp turmeric powder

1/2 tsp all spice powder
1 tsp freshly ground corriander seeds
1 cup capsicum cut in 1 inch sqs (use different colors for a nicer look)
1/2 cup tomato squares same size and make sure to take away seeds
1/2 cup onion sqs (saperate the layers)

FOR SPICY JALFREZY


1 green chili chopped
1/2 tsp crushed black pepper


METHOD:

• Marinate chicken with half of the salt ginger, garlic, mazeflour and dry spices , For spicy jalfrezy add green chili to the marinate
• heat oil about 1/4 cup and fry marinated chicken till the water dries and oil comes up
• put in tomatoe puree and fry till the water is gone again
• now add yoghurt and fry again till the oil shows
• Put in crushed black pepper ,if using ,now
• once the water is dry add in all the vegetables, stir fry to coat well then lower the heat and cook covered on low flame till the vegetables are just tender
• do not over cook the vegs as they should keep their shape and texture
• serve with white boiled rice or pita bread

GAJJAR KA HALWA (CARROT HALWA)

INGS:

2kg red large carrots

4 - 5 ltrs milk

1cup sugar or you can add 1  1/2  if you have a sweet tooth

green cardamom seeds about 1 tsp

kewra water (opt)

diced coconut ,if using dried soak it a night before

blanched almonds

dry milk powder 1 cup

1 cup ghee or oil

METHOD

• Peel and grate carrots
• Cook grated carrots and milk on low flame untill milk is thick like cream
• now add coconut and half of the almonds
• add sugar and adjust according to taste
• heat ghee on low flame and put in cardamoms fry on low heat until the aroma rises
• add this hot seasoned oil to the carrot mixture and stir frequently for a while
• when milk evaporates almost completely add in the dry milk and stir to mix well
• when the moisture is all gone and ghee shows up your halwa is done , do not over cook or it will become dry
• garnish with remaining nuts and silver foil
• add kewra or rose water at this time if liked
• enjoy