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

Ingredients : Makes 12

• 185 g Atta flour
• 185 g Plain (all-purpose) flour or roti flour
• 1 1/2 teaspoons Salt
• 1 tablespoon Ghee at room temperature
• 250 ml Water
• 185 ml Melted and cooled ghee

Method :

• Sift both kinds of flour with salt into a large bowl and rub in the tablespoon of ghee.
• Add water and knead for at least 10 minutes.
• Form into a smooth ball, cover with food wrap and set aside for at least 1 hour.
• Divide dough into 12 equal portions and roll each into a smooth ball without surface cracks.
• Roll out on a lightly floured board to a circle the size of a dinner plate.
• Spread with 2 teaspoons of the melted ghee, taking it right to the edges.
• It is best to spread this with the hand, as a brush would just soak up the ghee.
• With a knife, cut a straight line from the center of the circle to the edge.
• Starting at the cut edge, roll the circle of dough very closely into a cone shape.
• Pick it up and with the base of the cone sitting on one palm, press the apex down towards the base and flatten slightly.
• Now roll out this ball of dough again on a floured surface, using a floured rolling pin, but this time roll very gently and not as thinly as before- the aim is not to let the air out at the edges – rather like making flaky pastry.
• Try to keep the parathas as round as possible.
• Repeat with the rest of the dough and when all are rolled for the second time, start cooking.
• Heat a heavy griddle or frying pan and spread about 2 teaspoons of melted ghee on it.
• Put the paratha on the hot pan and while the first side is cooking, spread another teaspoonful of thee on the top side.
• Serve warm, or cool completely before wrapping in foil for freezing.

Tags: crispy paratha, frozen paratha, ghee, melted, paratha recipe, recipe

Ingredients:

• Fresh Mustard Leaves 1 kg
• Salt as per taste
• Garlic 6 cloves
• Onions (chopped) 1 medium
• Whole Red Chillies 6-8
• Green Chillies 4
• Maize Flour* 1/2 cup
• Banaspati Ghee 1 cup

Garnish:

• Butter or Margine  2 tbsp
• Ginger (Julienne) 2 tbsp

Method:

• Wash mustard leaves thoroughly and finely chop them.
• In a pot, cook the leaves with salt, garlic, onion, red and green chillies till water from the leaves dries.
• Remove from heat and grind when cool.In the same pot, heat Dalda VTF Banaspati on medium heat for 3-4 minutes.
• Add ground saag (mustard leaves) and stir well for 5-7 minutes.
• Add maize flour and mix well.Cover and cook on low heat for 5 minutes and remove from stove.
• Garnish and serve with paratha or makki ki roti.

Tags: bathuwa, chillies, garlic cloves, garnish, ghee, ginger, maize flour, mustard, mustard leaves, onions, recipe, red, red chilli, salt, sarson ka saag, spinach