FARRAH (INDIAN STYLE DIMSUM)
Ingredients
Rice Flour 500gm
Soaked Chanadal & Urad dal 250gms
Garlic 4 cloves
Green Chilli 4 no
Garam Masala pinch
Desi Ghee
Method
1. Kneed the rice flour with w
hot water untill smooth
2. roughly grind soaked dals with garlic n chilli
3. add salt to taste n sprinkle garam masala.
4. flatten the rice flour and stuff the grind dal in fold it into a desired shape
5. Steam or poach it for 5mins
6. serve hote wid desi ghee
MUGHALAI CHICKEN KORMA
Ingredients:
1 Chicken Curry Cut
200gm Cashew Nuts
100gm Chironji Nuts
25gm Gram Flour (Besan)
300gm Sliced Onions
200gm Ghee
100gm Curd
50gm Milk
5ml Keora Jal
1ml Meetha Itr
Method:
Take a bowl add Curd, Ginger garlic paste,Green Chlly Paste, Salt, Pepper. Mix well with chicken & keep aside.
Take a handi, put ghee & heat.
Add sliced onion & saute until dark golden brown.
Strain onion from ghee & keep aside to cool.
Reheat same ghee & saute Cashew nuts & Chironji in the ghee & make a very fine paste.
Braise gram flour in a pan, add white pepper & mix it with cashew paste & keep aside.
Crush & Add fried onions on top of marinated chicken.
Reheat handi, add marinated chicken, Add Javitri Power, Roasted Elachi powder,Red Chilly Powder@ pinch of Garam Masala cook for 3 mins.
Add Cashew Paste & Milk, cook for next 5 mins.
Add Keora Jal, Meetha Itr & fresh chop coriander.
Serve Hot With Biryani Rice & Roomali Roti
