Tuesday, April 13, 2010

Gajrela !! (Carrot Pudding)

Preparation Time :- 5 mins 
Cooking Time :- 15-20 mins

Serves - 3-4 People 

6 Medium red Carrots - grated
1/2 Cup Full of Fat Milk
1/2 Cup Of Sugar
1/4 tsp Cardamom (Elaichi) pwd
A few saffron strands
2 tbsp of Heavy Cream
3-4 tsp of Ghee

For The Garnish :- 
2 tbsp Silvered Almonds/Cashews/Raisins 

Method :-
1. Heat the Ghee in a broad non-stick pan and saute the grated carrots for 2-3 minutes.
2. Add the milk and stir till it evaporates.
3. Then add sugar and continue stirring until the mixture is slighly thick.
4. Add the Cardamom powder, saffron (dissolved in very little warm milk,approx 3-4 tbsp) and cream and stir well.
5. Serve hot, garnished with silvered almonds/cashews/raisins. 

  Chef's Tip :-
 * You can use Milk Powder for thickening of the pudding.
 * Instead of Sugar, you can also use Condensed Milk.
 * The Gajrela/Carrot Pudding when refrigerated(for those of you who do not like it hot) also  tastes yummy. You could just warm it for a few seconds before serving!

Murgh Makhani !! (Butter Chicken/Chicken Tikka Masala)

Preparation Time :- 4 hours 
Cooking Time :- 35-45mins

Serves - 3-4 People

800 gms of Chicken
1 tsp Kashmiri red chilli pwd
2 tbsp Butter
1 tbsp Lemon juice
Salt as per taste
For Marination :-
1 Cup Yogurt
2 tsp Garlic paste
1/2 tsp Ginger paste
1/2 tsp Garam Masala Pwd
1 tsp Kashmiri Red Chilli Pwd
2 tbsp Lemon Juice
2 tbsp Mustard/Veg Oil
Salt as per taste
For Makhani Gravy :-
50 grams of Butter
1 tbsp Ginger-Garlic paste
 1 tsp Red Chilli pwd
1/2 tsp Dry Fenugreek Leaves (Kasoori Methi)
1 tbsp Whole Garam Masala
1/2 Garam Masala Pwd
400 grams Tomato Puree
2 tbsp Sugar/Honey
1 Cup Cream

Method :-
1. Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. 
2. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
3. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. 
4. Apply this marinade to the chicken pieces and refrigerate for three to four hours. 
5. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. 
6. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. 
 7. Add sugar or honey and powdered kasoori methi. 
8. Add cooked tandoori chicken pieces. 
9. Simmer for 5-7 minutes and then add fresh cream. 
10. Serve hot with naan or parantha.