KHAJOOR KAA HALWA


Ingredients

• 200 gms wheat flour

• 3/4 cup ghee

• 1/2 cup rose water

• 200 gms dates, soft, seedless and chopped

• sugar to taste

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• 1 tsp cardamom powder

• 1/2 tsp saffron, soaked in 1 tsp milk.

• 1 tbsp Almonds, soaked, peeled and sliced

Method

Dry roast the wheat flour in a large pan, over a low heat. stirring constantly, until it turns golden in colour.

Gradually add the oil, making sure it mixes properly with the wheat flour. When it is brown and aromatic, stir in the rose water, dates

and sugar.

Mix well. There should be no lumps.

Add the cardamom powder and saffron. Stir for 5 minutes. Remove any excess ghee floating on top.

Put the Halwa in a serving dish and serve hot.

NIZAAMI MURGII


Ingredients

• 800 gms chicken ---- cut into 12 pieces

• 1/3 cup cashewnuts

• 1/3 cup almonds { boiled and cut into slices }

• 8 tbsp oil or ghee

• 2 onions chopped

• 3 tbsp ginger paste

• 3 tbsp garlic paste

• 8 green chillies { slit , deseeded and chopped }

• 1 tsp turmeric pwd

• 1 1/2 tsp salt { or to taste }

• 1/4 cup peanuts , 2 tbsp til { sesame seeds } -- powderd together

• 2/3 cup coconut --- skin removed , grated and browned

• 3/4 cup dahi -whipped till smooth

• 1 tsp garam masala pwd

• 1 tbsp lemon juice

• 1 cup chopped coriander

• 1/3 cup chopped phudina { mint }

Method

Heat oil and fry cashew nuts, and almonds until golden brown. Remove from heat and keep aside.

Heat the left over oil and add onions and saute over medium heat till golden brown. Add ginger / garlic paste and stir for a while. Add

green chillies, salt and turmeric. Mix well. Add pounded nuts and sesame seeds, along with the grated coconut for a while

stirring.

Add yogurt and bhuno for a about 3 - 4 minutes. Now add the chicken, bhuno for a few minutes, add abt 1 1/2 cup of Hot water, bring

to a boil and lower the heat and cook for 15 - 20 minutes. { you may keep it simmering till the chicken is well done }

Now sprinkle garam masala, lemon juice, coriander, mint and fried cashew nuts and almonds.

Remove to a dish and serve with hot naan or parantha.