Ingredients:

• Ghee 1 tablespoon
• Chicken thigh fillets, trimmed and halved 750g
• Onion, sliced 1 large
• Green capsicum, seeds and membrane removed, sliced 1
• Red capsicum, seeds and membrane removed, sliced 1
• Green chilli, chopped 1
• Cloves garlic, chopped 2
• Grated ginger 2 teaspoons
• Ground cumin seed 1 teaspoon
• Ground coriander seed 1 teaspoon
• Garlic paste 1 tsp.
• Ground garam masala ¼ tsp.
• Haldi powder ½ tsp.
• Dhuniya powder ½ tsp.
• Salt according to taste
• Crushed tomatoes 1 tin
• Water ½ cup
• Green chilli, sliced, for garnish
• Coriander sprigs to garnish

Method:

• Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
• Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
• Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
• Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
• Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour

Tags: chicken, Chicken Jalfrazi, cook, coriander, garlic, ghee, green, ground, heat, onion, recipe, red, water

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Ingredients:

• 2-3 Chicken breasts
• 1 Can coconut milk
• 1/2 Cup sweet peas
• 1 Green onion, chopped
• 1 Big carrot, sliced thin
• 1 tbsp Curry powder
• Salt and pepper to taste
• Oil as needed

Method:

• Remove bones and skin from the chicken.
• Wash and cut it into bite-size pieces.
• Heat oil and fry them.
• add carrot, peas, onion, pepper, salt and curry powder to it.
• Cook for 5 minutes.
• Combine coconut milk with it, mix well.
• Cook it for about 10 or 15 minutes more.

Tags: chicken, coconut chicken, cook, curry, recipe

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Ingredients:

• 1 kg Carrots
• 1 litre Milk
• 1 teaspoon Cardamom seeds
• 3/4 cup Water
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar
• 1cup khoya

Method:

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
• Remove the gajjar halwa from heat and add khoyathen arrange in a serving dish.
• Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Tags: cardamom, carrot halwa, cook, gajjar ka halwa, recipe