Chicken Kofta Korma

Chicken Kofta Korma [Chicken Meat Ball Curry]

Introduction: Chicken Meat Balls in gravy, Incredibly scrumptious chicken Kofta Curry will add flavour to your Ramadan feast. The chicken meat balls paired with Korma curry results in a perfectly succulent meal.

Ingredient:

Step-1:

• 300 g chicken  minced
• 3 tbsp finely chopped onion
• 1 tbsp chopped green chilli
• 1 tbsp ginger -garlic paste
• 1 raw egg, 1 tbsp yogurt
• 4 tbsp corn & gram flour
• salt and sugar as per taste

Step-2:

• 2 tbsp each : melon seed, poppy seed, almond , cashew together
•  boil for 10 mins and make a thick paste
• fried brown onion 1/2 cup, 4-5 green chilli and 4 tbsp chopped tomato
• grind and make a thick paste and 1/2 cup hung curd
• 2 tbsp ginger -garlic paste
• 1/2 tsp garam masala powder and 1 bay leaf 1/2 tsp cumin seed
• 1/2 tsp kewra water
• 1/2 tsp coriander & 1/4 turmeric powder
• Salt and sugar as per taste
• Sunflower oil 6 tbsp & 4 tbsp ghee
• 2 tbsp chopped cilantro

Procedure:

1. heat oil in a wok and add 2 tbsp ghee
2. add cumin seed and bay leaf
3. when cumin stop to crackle then add onion and nuts paste
4. and stir for 2-3 mins when oil becomes over the masala then 
5. add yogurt and powder masala on medium flame
6. and stir when oil again becomes over the masala then 
7. add 2-3 cup of water and salt and sugar
8. all  ingredients of step 1 mix well and roll it into lemon size balls (20)
9. and when gravy starts to boil, add these balls
10. and don't stir for 15 mins, just let it rest with the lid on
11. when gravy becomes thicker, add ghee,
12. add garam masala and kewra water and cook for 1 min 
13. put off the gas and sprinkle cilantro
14. serve Kofta Korma with roti, paratha, nun or fried rice 

Serves: 4-5

Nawabi Shahi Tukda

Nawabi Shahi Tukda 

Introduction:

Shahi Tukda is one of the Royal Desserts served in the Mughal Cuisine. It was introduced in India by the Mughals. Mostly prepared during the Festive month of Ramadan. It's also called double ka meetha.

Ingredients:

• 8 sliced bread , sides cut out
• 2 bottles of amul kesar badam milk( or  milk with saffron and badam)
• 1/2 cup of ghee
• 1/2 cup of sugar
• 1 cup of water
• 1/4 tsp kesar soaked in lukewarm water
• 4 tbsp roughly chopped almond & pistachio
• 150 g kalakand meethi
• 1 tsp Cardamom powder
• 1 tbsp kewra water

Procedure:

1. heat a pan and add sugar and water to boiling
2. when sugar melts , keep the sugar syrup aside
3. now take a small bowl with kesar
4. and soak the kesar with 4 tbsp hot sugar syrup 
5. now keep the kesar aside with a cover 
6. now heat another pan and pour ghee
7. fry the bread slice's until light brown
8. and take out the fried bread slice's in a tray
9. after few mins ,dip each of the bread slices in sugar syrup
10. after a few second take out the slices in syrup
11. now take 4 serving bowl 
12. and carefully, 2 syrupy bread slice's in each bowl
13. and keep them aside
14. now  heat the pan and pour milk mix  and cardamom powderin the pan
15. and stir the milk until 1/4 thick on low-medium flame
16. now mash the kalakand with 5-6 tbsp hot milk 
17. when kalakand becomes smooth like paste 
18. then add this paste to the hot milk to boil together
19. when the milk is a bit thick, put off the gas oven
20. now add kewra water in milk and cover the milk for 2-3 mins
21. now pour the creamy thick milk in each bowl overs the bread slices
22. cover each layer of bread slice with 5-6 tbsp creamy milk
23. now sprinkle 1 tbsp kesar water and chopped nuts in each bowl
24. now keep the bowls in fridge for 5-7mins
25. ready to serve chilled Nawabi Sahi Tukda

Serves: 4