Achari Chicken

ACHARI CHICKEN

Ingredients:

• 1 kg Chicken cut into pieces
• 3 Tomatoes finely sliced
• 4 Onions
• 6 Green Chillies
• 2-3 teaspoon Cooking Oil
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 1 tablespoon Cumin Seeds
• 1 tablespoon Fennel Seeds
• 1 tablespoon Mustard Seeds
• 1 tablespoon Nigella Seeds
• Red Chili Powder as to taste
• Salt as to taste
• Quarter tablespoon Turmeric Powder.
• 1 tablespoon Lemon Juice
• 250 grams Plain Yogurt

Preparation:

1. Heat oil in a heavy based pan on medium heat. Add onions and fry until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan until they brown.
4. Take 2-3 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Add the turmeric powder to this grinned powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5-10 minutes.

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GULAB JAMUN

GULAB JAMUN

Ingredients:

• 1 cup dry milk powder
• 3 tablespoons all-purpose flour
• 2 tablespoons clarified butter
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1 tablespoon chopped almonds (optional)
• 1 tablespoon chopped pistachio nuts (optional)
• 1 tablespoon golden raisins (optional)
• 1 pinch ground cardamom
• 1 quart vegetable oil for deep frying
•  1 1/4 cups white sugar
• 7 fluid ounces water
• 1 teaspoon rose water
• 1 pinch ground cardamom

Preparation:

1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted butter, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

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