MURGH MUSALLAM

Ingredients

10 flakes garlic (crushed)2 tbsp grated gingerSalt To Taste1 cup curd or plain yogurt1 tbsp lemon juice1 chicken1 cup long grain rice3/4th cup shelled peas6 bay leaves1 cup ghee2 large onions (finely chopped)225gms/1/2 lb tomatoes (peeled & sliced)2 cups hot water3 tbsp chopped coriander leaves
Spices
2 tsp garam masala powder1 tbsp turmeric powder8 cloves6 black peppercorns1 brown cardamom1 tsp red chili powder1 tbsp roasted coriander powder1 tsp cumin seeds1/2 tsp saffron strands

Method :
Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Shaam Savera Kofta

A favourite Indian recipe with a vegetable that is Indian in origin.

To serve: 4
Ingredients

For kofta 2 medium sized Spinach (bunches) 2 Green chilli (finely chopped) 6-8 cloves Garlic (finely chopped) 3 tbsps Corn starch Salt
to taste 125 gms Cottage cheese (paneer, grated) Oil to deep fry For tomato gravy 3 tbsps Butter 6 Clove 4 Green cardamom 1 Bay leaf 2 tsps Ginger paste 2 tsps Garlic paste 2 Green chilli (finely chopped) 2 cups Tomato puree 1 tbsp Red chilli powder 1/2 tsp Garam masala powder Salt to taste 3 tbsps Sugar (or honey) 1/2 tsp Dry fenugreek leaves (kasoori methi) 1 cup Fresh cream

Method
Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out water and chop finely. Mix the spinach, green chillies, garlic, cornstarch and salt to taste well. Divide into twelve equal portions. Add salt to taste to grated cottage cheese and mash well. Divide into twelve equal balls. Take spinach portions, flatten it on your palm and stuff cottage cheese balls in it. Shape into a ball. Heat sufficient oil in a kadai and deep-fry balls in moderately hot oil for five minutes. Drain onto an absorbent paper and keep aside. For gravy, heat butter in a pan, add cloves, green cardamoms and bay leaf. When they crackle, add ginger-garlic paste and green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or honey. Crush kasoori methi and add it to the gravy. Stir in fresh cream. Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break.

Chilli Prawns Recipe

Ingredients :

Prawns 500 gms.
Ginger paste 1 tsp.
Egg white 1 no.
Corn flour 1 ½ tsp.
Oil 5 tbsps.
Salt 1 ½ tsp.
Chili sauce 2 tbsps.
Tomato puree 3 tbsps.
Soya sauce 1 ½ tbsp.
Chicken stock 2 tbsps.
Corn flour 2 tsps.
Water 2 tbsps.
Vinegar 2 tsps.

Method :

1.Clean, cut the prawns into half, rub them with salt and ginger and keep aside for 15-20 mins.
2.Make a batter out of the egg white and corn flour and coat the prawns with it.
3.Prepare the sauce by heating together the chili sauce, puree, soya sauce, vinegar and chicken stock.
4. Make a paste with 2 tsp corn flour and 2 tbsps water, add this paste to the mixture while boiling and stir till sauce thickens.
5.Heat the oil and fry the prawns, put these fried prawns into the sauce.
6.Let the sauce come to a boil before serving.

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