Thursday, March 15, 2012

RAS MALAI RECIPE

Ingredients:

 2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

  • Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
  • Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
  • Remove from oven, cool at room temperature and cut into 2" squares.
  • Place them in a dessert bowl.
  • Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
  • Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.

MURG NOORJEHANI RECIPE

Ingredients:


1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar),
soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

How to make murg Noorjehani: 
  • First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
  • Now prick the chicken well with a fork.
  • Mix curd with ground spices and rub it over the chicken.
  • Set it aside and allow the chicken to marinate for 3 - 4 hours.
  • Heat ghee, fry bay leaves, add onions and let them brown well.
  • Add the chicken along with marinade.
  • Cook on medium flame till nearly done.
  • Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
  • Pour the chicken in a dish and top it with silver foil.
  • Also add chopped boiled eggs, almonds sliced and fried sultanas.
  • Serev with fried rice, nan and paranthas.