Receipe for Malai Peda

Ingredients:

Milk - 1 litre
Sugar - 50 gms
Alumen powder - 1 pinch
Saffron - 1 pinch
Cardamom - 2-3 pcs (chrushed to coarse powder)
Almonds - 5-6 pcs
Pistachio - 5-6 pcs
Saffron colour - 1 pinch dissolved in 1tsp milk


Method:

Bring milk to boil. Add alumen powder and keep stirring it on a regular basis till the time the milk is left to 1/3rd of its original quantity. Now add sugar, cardamom, and safforn to this mixture. When the mixture thickens, remove from fire. Cool the mixture. Now divide the mixture into two equal parts. Add saffron colour to one part. Now divide both the mixtures into 10-12 equal parts. Fill the saffron mixture into the white one and give them round or oval shape. Now decorate them with silver foil, chopped almond and pistachios.

Recipe for Butter Chicken

Ingredients:

   

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture.

Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.