Eggplant Parmesan (Melanzane alla Parmigiana)

Fried eggplant slices coated with tomato sauce, layered with cheese and baked in oven. This is the simplest description of this exotic sounding dish. Yet this simple sounding dish can be such a challenge to make. The thickness of the slice, with skin or without skin, the kind of batter to use, to coat with breadcrumbs or not, the tomato sauce and the type of cheese can all play a very important role in not only how it comes out but how it tastes also.
Eggplant parmesan is a southern Italian dish and there are many versions to the origin of the name. Though many believe that the origin of the dish is due to the use of Parmigiano-Reggiano cheese, there are still a handful that believe that the name Parmigiana is a corruption of the word Parmiciana, a word from the Sicilian dialect, which refers to slats of wood in a shutter. The dish is so named after the slats, because the eggplant slices overlap each other just like the wooden slats in a shutter.
Irrespective of the controversy, it is a very popular dish the world over with different variations of the same existing, some even involving chicken and veal.
The variation I try does not use breadcrumbs. Breadcrumbs made the dish very heavy and I prefer to use a lighter tempura like batter instead.

Eggplant Parmesan

Ingredients:
Eggplant, big, cut into thin slices- 1
Mozzarella, sliced - 5-6 slices
Parmesan, grated - 1/2 Cup
Salt
Oil - For deep frying

For the batter:
Egg -1
Flour - 1 Cup
Milk - 1/4 Cup
Water - 3/4 Cup
Baking Soda - a Pinch

For tomato sauce:
Olive Oil
Tomatoes, concassed - 1 Kg
Garlic cloves, finely chopped
Onion, finely chopped - 1
Basil - 1 tsp
Black pepper, freshly ground - 2 Tsp
Salt - To Taste

Method:
1. Sprinkle salt on the eggplant slices and let them rest covered, so that they lose moisture and the bitterness. Leave aside.

2. To Make Tomato Sauce: Heat olive oil in a wok. Add in the onions and saute till they start to turn golden.
3. Add in the garlic and saute for another 2 minutes.
4. Add the concassed tomatoes and 1 cup of water.
5. Cook till the sauce starts to turn thick.
6. Add the salt, black pepper powder and basil.
7. Cook for another minute. Take it off flame.

8. To Make Batter: Combine all ingredients for batter.
9. Whisk well till a thick batter forms.
10. Chill for 10-15 minutes.

11. Heat oil in a big wok.
12. Dip the eggplant slices in the batter and deep fry till done.
13. Remove and drain excess oil. Keep aside.
14. Take a baking dish and lightly oil it .
15. Spread a layer of the tomato sauce. Now dip each batter fried eggplant slice in the tomato sauce and add to the baking dish. Make a layer of eggplant slices.
16. Layer with some more tomato sauce and sprinkle the parmesan cheese.
17. Repeat this 3 more times.
18. Add the remaining tomato sauce on top and layer the mozzarella cheese.
19. Bake at 200 degrees for 30 minutes.
20. Cut into slices and serve hot.

Read more »

Pollo alla Cacciatore

A few weeks back, I had a colleague of mine over from Europe. Since she belongs to Italy, we got into a discussion on Italian cuisine and wine in particular. I guess, it stayed with till over the weekend and come Sunday, I was busy trying to recreate some Italian dishes that have always been my favorites.
Pollo alla Cacciatore, was first made by me when I was in the culinary institute. The term comes from the Italian term, Pollo meaning chicken and cacciatore meaning hunter. In culinary terms alla cacciatore means prepared in the hunter style, using tomatoes, herbs, mushrooms, onions and yes! wine. The choice of wine can be tricky with red wine being used in Southern parts and white wine being preferred in the Northern parts of Italy. This is a very popular dish and like many popular dishes each region has its own variation to this dish. It even has a cousin in France which is called Poulet Saute Chasseur.

Pollo alla Cacciatore

Ingredients:
Chicken, cut into large pieces - 1 kg
Onion, finely chopped - 1
Garlic, crushed - 3 cloves
Bacon, preferably Pancetta, finely chopped - 150 gm
Mushrooms, thickly sliced - 125 gm
Red Wine - 1/3 Cup
Tomatoes, chopped - 800 gm
Brown Sugar - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Oregano - 1 tsp
Thyme - 1 tsp
Bay Leaf - 1
Black Pepper - 2 tsp
Salt - To Taste
Olive Oil - 6 tblsp

Method:
1. Heat 3 tblsp oil in a large pan. Add the onion and garlic. Cook till onion turns golden brown. Add the bacon followed by the mushrooms. Cook for 5 more minutes. Transfer to another bowl.
2. Add the remaining 3 tblsp olive oil to the same pan and heat. Add the chicken pieces.
3. Cook till chicken starts to brown. Add the salt and black pepper powder.
4. Add the red wine and cook till the wine has almost evaporated.
5. Add the chopped tomatoes, cayenne pepper, brown sugar, thyme, oregano and bay leaf.
6. Add in 1/3 cup water and mix well. Cook till the mixture comes to a boil.
7. Add in the mushroom mixture that we had cooked earlier. Mix well.
8. Lower the flame and cook for 20-25 minutes on low flame stirring from time to time or till chicken in done and excess liquid has evaporated.
9. Serve hot with steamed rice.
Next Time : Eggplant Parmesan

Read more »

Paneer Moghlai Kofta in Paalak Gravy (Cottage Cheese Koftas in Spinach Garvy)

It has been a while since I cooked a real piece de resistance for the vegetarians and this one is one such beauty that has come about in quite some time. If there is one thing that catches my fancy in kitchens it has to be the Koftas. In the hands of experts, Koftas are transported to the highest levels of culinary display.
Koftas in traditional terms are minced balls made out of popularly lamb or beef. However, it is not uncommon to find Koftas of chicken mince and for the vegetarians, koftas made of paneer, bottle gourd, mashed potatoes etc. It is derived from the Persian word Kufta meaning "to beat" or "to grind", which in those days was meant to mince meat.
The name Kofta has many variations in different parts of the world. They go by the name of Kufteh in Iran, Cufta in Croatia, Kyufte in Bulgaria, Keftes in Greek cuisine and chiftea in Romania.

Paneer Moghlai Kofta in Paalak Gravy

Ingredients:

Kofta:
Paneer (Cottage Cheese or Ricotta), grated : 300 gm
Apricots, dried : 12
Almonds, Blanched : 12
Red Chili Powder : 1 Tsp
Amchoor (Dried Mango Powder) : 1/2 Tsp
Baking Powder : A Pinch
Salt
Garam Masala Powder : 1/2 Tsp
Cornflour : 1/2 Cup
Oil : To Deep Fry Koftas

Gravy:
Spinach, washed and rinsed in running water : 1 Kg
Onions, finely chopped : 2
Garlic Paste : 3 Tblsp
Tomato Puree : 6 Tblsp
Red Chili Powder: 1 Tsp
Black Pepper Powder : 1 Tsp
Coriander Powder : 1 Tblsp
Kasoori Methi (Dried fenugreek leaves): 1 Tblsp
Ghee ( Clarified Butter) : 2 Tblsp
Salt: To Taste

Method:

Koftas:
1. Refresh the apricots in water for 5 minutes.
2. Slit from one side and remove the pits. Replace the pits with the blanched almonds. Keep aside.
3. Mix all other ingredients (except oil and stuffed apricots) for koftas. Knead well to form a dough.
4. Divide into 12 equal portions and make balls.
5. Flatten each ball using your palms, being careful not to break it.
6. Place a stuffed apricot in between and make a ball again.
Make 12 such balls.


7. Chill for 10-15 minutes.
8. Heat oil in a wok.
9. Deep fry the balls till golden brown. Drain excess oil and keep aside.

Gravy:
1. Boil spinach in water with salt. Drain and puree in a blender.
2. Heat ghee in a pan.
3. Add chopped onions and saute till they turn translucent.
4. Add in the garlic paste. Saute till the onions start to turn golden brown.
5. Add in the masalas and saute for 3-4 minutes.
6. Add the spinach puree and cook for 5 minutes.
7. Add in the tomato puree and a cup of water.
8. Cook till it starts to take a gravy like consistency.
9. Adjust the seasonings and simmer for 5 minutes.


Assembling:
1. Add in the koftas to the simmering gravy.
2. Crush the kasoori methi and sprinkle on top.
3. Stir and remove from flame.
4. Serve hot.

Read more »

Orange banana bread

So how many times have you ordered bananas because your kids loved them and then watched as they started to rot. Sounds familiar. Happens at my home everytime. And then you make Banana bread to ensure they do not go wasted. The kids love it too, right. But not when it becomes a weekly or biweekly affair. Atleast not in my house. They are like some evolving species that ensures they test my skills and patience to try out something new in order to utilize the bananas. That is where the Orange banana bread comes in. An attempt to get something new in front of them. They love it, but I know I will have to start thinking for another variation to the banana bread in the coming few weeks. Till then, enjoy what you have.

Orange Banana Bread

Ingredients:

Bananas, mashed : 3 No.
All purpose flour : 2 Cups
Baking Soda: 3/4 Tsp
Butter : 1/4 Cup
Castor Sugar : 1/2 Cup
Light brown sugar : 1/2 Cup
Eggs : 2
Orange rind, grated : 1 Tblsp
Orange Juice : 3 Tblsp
Salt : 1/2 Tsp


Method:
1. Sift together flour, baking soda and salt in a bowl. Keep aside.
2. Cream together the butter and the sugar (both white and brown) until well blended.
3. Add in the eggs, one at a time, and continue to whisk.
4. Add in the mashed bananas, orange rind and juice. Blend well.
5. Add in the flour mixture. Mix until just moist.
6. Spoon the batter into a greased loaf pan.
7. Bake at 180 degrees celsius (350 Fahrenheit) for 50 minutes or until done.
8. Cool on a wire rack.

Read more »

Paneer Ki Seekh ( Skewered Cottage Cheese)

It has been long time away from home in sub zero temperatures and I really missed my time with both the family and the kitchen. This away time has also made me miss the best cooking weather in Delhi and I am now counting my days before the temperatures goes up by a few more degrees and will scare the most avid of cooks from venturing into the kitchen and spending their days there unless of course, there is sufficient airconditioning.
I had been cooking crazily before I left and there are quite a few recipes that could keep me busy posting through the summer months and till I wait for monsoons to strike and cool the place down. One thing apart from cooking that takes a hit during summer is posting regularly on the blog. Personally, I just feel too lazy and want to spend most of the time either sleeping or in the pool having a chilled beers or cocktails.
The seekh kabab is the king of kababs, and though there are variations like, chicken mince (called Reshmi Kabab) and Kakori Kabab, vegetarians mostly find the subz seekh as the only option for themselves as far as the seekh goes. That was until now. Paneer can be also used to come up with a seekh. The only problem is the delicate nature of paneer and its ability to not bind itself so easily and disintegrate in a second. The addition of gramflour does not help as in the case of mutton seekh, because, since paneer has no individual taste, the bitterness of the gramflour ruins the entire thing. That is where cornflour comes in and saves the day. It still is a test of ones patience and delicate affair but in the end, the joy of giving an additional option to the vegetarians on the kabab platter more than makes up for it, especially if that vegetarian someone happens to be your spouse, which is so true in my case.

One more variation for the vegetarian is the Lotus stem (Nadur) seekh which was posted a few months back. Meat eaters can skip this and try the Mutton Seekh Kabab.

Paneer Ki Seekh

Ingredients:

Cottage Cheese (Paneer), grated - 1 Kg
Red Chili Powder - 2 Tsp
Garam Masala Powder - 3 tsp
Green chillies, finely chopped - 2
Garlic, finely chopped - 4 cloves
Ginger, finely grated - 3 tsp
Black Pepper Powder - 2 tsp
Corn Flour - 2.5 Tblsp
Lemon Juice - 1 Tblsp
Oil for basting
Salt - To Taste

Method:
1. Mix all the ingredients, except oil. Note : Preferrably add cornflour in the end.
2. Chill for 20 minutes.
3. Divide the mixture into equal portions.
4. Take each ball and with wet hands skewer each ball and make a 2 inch long kabab shaped like a cigar.
5. Put the skewers on a hot grill or in a tandoor/microwave.
6. Cook till golden brown.
7. Remove the done kababs from the skewers gently.
8. Serve hot garnished with lemon wedges, onion rings and mint chutney.

Read more »

Harissa Rubbed Chicken Kababs

I'm sitting in Minneapolis as I write this post and the temperature outside is -13 degrees celsius. Probably not a good temperature to grill outside, but I just cannot stop thinking of the nice grill party I had at my place in New Delhi a few weeks back.

I first discovered Harissa a few years back at a friends place and over time have tried both making Harissa at home (it is really easy to make) and also try out other things with Harissa, the Harissa rubbed chicken kababs being my favorite ( Harissa mashed potatoes the other favorite). Of late, I have sourced out a vendor who stocks up harissa and I usually take the easy route of buying harissa tubes from him.

So what is Harissa? Harissa is a North African ( mostly Moroccan, Algerian & Tunisian cuisine) hot sauce made with chillies and paprika, flavored with caraway & cumin seeds. Different versions of making this sauce exist. Types of chillies can be played around with to arrive at the hotness of the Harissa sauce. I personally use red ancho chillies and paprika to make my Harissa.

Harissa

Ingredients:

Dried Red Chillies - 10-12

Paprika - 2 Tsp

Garlic, minced - 4

Corriander seeds,ground - 1 Tsp

Cumin seeds, ground - 1 Tsp

Caraway seeds, ground - 1 Tsp

Olive Oil - 2 Tblsp

Sea Salt - 1/2 Tsp

Tomato Paste - 1 Tsp

Method:

1. Soak the dried chillies in warm water for half an hour. Drain them and remove stem & seeds.

2. Blend all the ingredients in a blender to form a smooth paste.

3. Store in a air tight container. NOTE: Harissa stays well in the refrigerator. Drizzling a few drops of olive oil on top of it while storing will keep it fresh.

Harissa Rubbed Chicken Kababs

Ingredients:

Chicken breasts, cut into 1 inch cubes - 200 gm

Lemon Juice - 3 Tblsp

Ginger -garlic paste - 3 Tblsp

Onion paste - 2 Tblsp

Harissa - 3 Tblsp

Mixed Herbs - 3 Tsp

Olive Oil - 1 Tsp

Sea Salt - To Taste

Olive Oil - For Basting

Method:

1. Wash & clean the chicken cubes. Rub with ginger garlic paste and marinate in lemon juice for 30 minutes.

2. Prepare a second marinade by combining olive oil, harissa, onion paste, mix herbs and sea salt. Add the chicken cubes to this marinade. Rest for another 30 minutes.

3. Heat grill to moderately high temperature.

4. Thread the chicken cubes on skewers and grill till done. Turn around regularly and baste them with olive oil to prevent drying.

5. Serve hot.

Read more »

Jewels from Avadh (Part I) - Guncha-O-Bahar

The very mention of Avadh, brings memories of nawabs, tehzeeb and some delicately spiced, aromatic and tasty cuisine, dum pukht being the most famous. Although these days Avadh is synonymous with Lucknow, the Avadh region comprised of Balrampur (near Nepal border), Barabanki, Gonda, Allahabad, Sitapur, Rae Bareli, Faizabad, Lucknow(the capital) and extended till Unnao. Under the patronage of the nawabs, the cuisine was taken to an entirely new level. Some of the famous culinary delights from the region include the melting galouti kababs, the kakori kababs, Sheermal, Taftan, Tunde mian's famous kababs and ulte tawe ke paranthe. The lucknowi biryani and the Hyderabadi Biryani have long fought a battle for the best there is to offer, with each camp boasting of several million die hard fans.
The vast variety of vegetarian and non-vegetarian dishes in the Avadh cuisine are complemented by the rich variety of ingredients used. It is fairly common to be find Kewra (Screwpine essence), Khus and Gulabjal being used in the cooking as it is find abundant use of nuts and other dried fruits like apricots and raisins being used.
The Dum Pukht cuisine, which entails cooking the food in its own steam over a slow fire, is said to have evolved in Avadh and perfected in the kitchens of the nawabs.

Guncha-O-Bahar

Ingredients:
Cauliflower, cut into large florets and washed - 1 Kg
Onions, finely chopped - 1/2 Cup
Turmeric - 1.5 Tsp
Lemon Juice - 2 Tblsp
Malt Vinegar - 6 Tblsp
Ginger Garlic Paste - 7 Tblsp
Red Chili Powder - 1.5 Tsp
Almond Paste - 5 Tsp
Tomato Puree - 1 Cup
Yogurt - 1 Cup
Khoya - 120 Gm
Coriander Powder - 1 Tsp
Fennel Powder - 2 Tsp
Cumin Powder - 1 Tsp
Gramflour - 1/3 Cup
Garam Masala - 1/2 Tsp
Saffron - 1 Tsp
Milk - 1 Tblsp
Ghee - 6 Tblsp
Oil - For deep frying
Salt - To Taste

Method:
1. Blanch the cauliflower florets in water with Lemon juice, 1 Tsp turmeric and salt. Drain and refresh under cold running water.
2. Mix 1 tsp red chili powder with ginger garlic paste, salt and malt vinegar. Marinate the blanched cauliflower florets in this mixture for 30 minutes.
3. Mix cumin with the gramflour. Dust the marinated florets with this.
4. Deep fry the dusted cauliflower florets till they turn golden brown. Keep aside.
5. Whisk the yogurt and add in khoya paste, remaining turmeric (1/2 tsp), fennel, coriander powder, red chili powder (1/2 tsp) and salt.
6. Heat ghee in a kadhai. Add in the onions and saute till light brown.
7. Add tomato puree and the almond paste. Fry till the fat leaves the masala.
8. Add in the yogurt mixture. Cook till the gravy achieves a sauce like consistency.
9. Add the garam masala and stir. Take off flame.
10. In a shallow baking dish, arrange the fried florets. Pour the gravy on top.
11. Sprinkle saffron soaked in milk and cover with a silver foil.
12. Cook on Dum in a pre-heated oven for 10 minutes.
13. Tear the foil on the dining table and serve hot from the baking dish.

Read more »

Nihari Gosht

The word Nihari is derived from the urdu word Nihar meaning morning, and true to its name, Nihari was a breakfast food eaten in the early morning traditionally before sunrise. It is a delicious meat stew (almost always beef) that is nowadays a popular dish (made with lamb, beef or mutton) eaten just about anytime, more so in the evenings for dinner. The origins of this dish are hazy and though some say it is a part of the avadh cuisine, Delhi seems to be the birthplace for Nihari Gosht. From Delhi it travelled to Pakistan and other parts of India with the settlers and was taken to a new level. There are streets serving Nihari in Lahore and Karachi and though I have never been there, the taste of the Nihari seems heavenly going by word of mouth of some who have tasted it. I have feasted on Nihari in Hyderabad and also in Delhi near Jama Masjid and they did not seem to disappoint me either.
Traditionally Nihari is cooked overnight to make the meat tender and just fall off the bone. Also, there can be various garnishes or assortments that can be served alongwith Nihari ranging from fried onions, sliced radishes, green chillies and lemon slices to bheja fry (no pun intended).
I made Nihari the other day for breakfast. I took it easy on the ghee and other ingredients but the taste was still good.

Nihari Gosht

Ingredients:

Lamb/Mutton - 500 Gm
Desi Ghee - 100 Gm
Onions, Sliced - 1
Onions, finely chopped - 2
Cloves - 4
Green Cardamom - 4
Bay Leaf - 1
Cinnamon Stick - 1
Coriander Powder - 1.5 Tsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/2 Tsp
Ginger Garlic Paste - 3 Tblsp
Yogurt - 1/2 Cup
Gramflour - 1/2 Tsp
Flour - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Green Cardamom Powder - 1/4 Tsp
Mace Powder - 1/4 Tsp

Method:
1. Heat 80 gm ghee in a thick botommed vessel. Add in the sliced onions are fry till they turn golden brown.
2. Add in the lamb/mutton pieces, chopped onions, cardamom, cloves, bay leaf and cinnamon. Saute for 5 minutes or till it becomes dry.
3. Add in the red chili powder, coriander, turmeric and salt. Mix well.
4. Add in the ginger garlic paste and stir. Fry till oil leaves the masala.
5. Add in yogurt and bring to a boil.
6. Add in 2 cups of water and simmer for 10-15 minutes.
7. Take the vessel of the heat. Separate the lamb/mutton pieces from the gravy.
8. In a separate pan add in the remaining ghee and heat.
9. Add in the gramflour and flour. Keep stirring till the flours turn golden brown.
10. Add in the gravy and stir well to ensure no lumps remain. Wash the original handi (in which the gravy was).
11. Pass this gravy through a strainer into the original handi.
12. Add in the meat pieces and return to the flame.
13. Add in the mace powder and green cardamom powder. Cook for 10 minutes.
14. Add in the garam masala and cook for another 10 minutes.
15. Serve hot.

Read more »

Afghani Murg Tikka

The mercury seems to be dipping every day in Delhi and the fog has ensured that venturing out late evenings or early morning is a big mistake. It makes a good excuse to stay at home and cook on the grill.
Having tried many kinds of chicken kababs and tikkas to experiment with, this recipe came as a big relief, more so to my family members who were in no mood to become guinea pigs and try out something out of my head.

Other chicken tikkas/kababs on this blog:

Sheesh Tavouk

Kasturi Kabab

Tangdi Kabab

Achari Chicken Tikka

Murg Malai Tikka

Afghani Murg Tikka Ingredients:

Chicken, cut into 1 inch dices - 500 gm
Ginger Garlic paste - 3 Tsp
Vinegar - 1 Tblsp
Cashewnut, blended with 2 Tblsp of milk and made into a paste - 3 Tblsp
Cheese, grated - 2 Tblsp
Cardamom powder - 1 Tsp
White Pepper Powder - 2 Tsp
Eggs - 2
Cream - 2 Tblsp
Salt - To Taste
Oil - To Baste

Method:
1. Rub the chicken pieces with ginger garlic paste, vinegar and salt. Keep aside for 30 minutes.
2. Mix cashew paste, cardamom powder, white pepper powder, cheese, eggs and salt to make a smooth paste.
3. Add the chicken pieces to this second marinade and keep aside for 3o minutes.
4. Put the chicken pieces on skewers and grill on a hot tandoor/oven/charcoal grill.
5. Baste regularly and turn the skewers to ensure even cooking.
6. Grill till done.
7. Serve hot with mint chutney.

Read more »

Murgh Malaaiwala (Chicken in Creamy Indian Gravy)

Punjab (A region in India and Pakistan), the name means the land of five (Punj ) and Ab (River). Needless to say a region of five rivers is immensely fertile and abundant in crop and dairy. It's therefore no coincidence that all Punjabis love their food and a majority of Indian restaurants serve the punjabi cuisine. Being on the famed silk route meant that Punjab became a melting pot of diverse culture and gastronomical treasures which were quickly adopted and amalgamated into the rich Punjabi cuisine. Alexander came in with Rajma (kidney beans) and now Rajma and chawal (rice) are the essential punjabi favorite. Partition bought along with it millions of refugees to different parts of the country with nothing other than the clothers they were wearing, the cuisine that they loved and an enterprising nature. The entire nation has since been swept under a culinary explosion of Punjabi food. Thousands of Dhabas (Roadside eateries) have exploded at every nook and corner of the country, giving the common folk a taste of punjabi food. It is not uncommon to have tandoori chicken fan following down south of the country.
Being a Punjabi myself, breakfast, lunch and dinner are not a mere break from the usual daily grind but a festival in itself. Though jokingly it is termed daal-roti, chicken, meat and other vegetarian food dishes are common thing on the table, sometimes all at once. When we were young (read small kids), my dad used to make this creamy chicken dish that was not too spicy and a great hit with us. The other day, deciding on a dish to make that my kids could eat without complaning of the spices, this one came to my mind and I immediately set about making this. It is not the last time, I think, that this has been made at my house (going by the reactions). Some culinary traditions never die.

Murgh Malaaiwala

Ingredients:
Chicken, cut into pieces - 500 gm
Onion paste - 1 Cup
Ginger Paste - 2 Tsp
Green Chillies, slit and deseeded - 2
Milk - 3 Cups
Cream - 1 Cup
Kasoori Methi - 2 Tsp
Black Pepper, freshly ground - 1 Tsp
Green Cardamom Powder - 2 Tsp
Clove Powder - 1/2 Tsp
Garam Masala Powder - 1 Tsp
Salt - To Taste

For Garnish
Almond Flakes - 2 Tsp
Coriander, finely chopped - 1 Tsp



Method:

1. Add the chicken pieces, onion paste, ginger paste, 2 cups milk, 1/2 cup cream,green chillies and a pinch of kasoori methi in a handi and bring to a boil on a medium flame, while stirring continously.
2. Reduce heat and simmer, stirring at regular intervals until the milk and cream have been absorbed and the chicken has been almost cooked.
3. Add in the remaining ingredients (1 cup Milk, 1/2 cup cream, clove powder, black pepper powder, cardamom powder, garam masala powder, remaining kasoori methi) and cook for 10 more minutes or till another boil.
4. Adjust seasonings.
5. Serve hot garnished with Almond flakes & chopped coriander.

Read more »