CHICKEN MALAI KEBAB

INGREDIENTS:

For the kebabs-

• Chicken(boneless,cut into bite-sized pieces)- 500gms
• Hung yoghurt- 250gms
• Fresh cream- 4tbsp
• Ginger paste- 1tsp
• Garlic paste- 2tsp
• Cheese cube- 1
• Salt- to taste
• Sugar- a frw granules
• White pepper- 1tsp
• Garam masala powder- 1/4 tsp
• Lemon juice- 2tsp
• Flour- as required

For the dip-

• Plain mayonnaise- 4tbsp
• Mustard sauce- 1tbsp
• Tomato ketchup- 1tbsp

PROCEDURE

For the kebabs-

1.  Marinate chicken with salt and lemon juice for 15 mins.
2. Add all the remaining ingredients and marinate chicken for half an hour.Add a little flour if the marinade looks too watery.
3. Skewer the chicken pieces on wooden skewers. (Soak the wooden skewers in water for an hour before using them.)
4. Grease  a grill pan with white oil and place the skewers on them. Cover with a shallow lid. Turn them over occasionally. 
5. When the meat is half done, sprinkle a few granules of sugar on the kababs for a brownish tinge.
6. For an authentic smoky flavour, remove the kebabs from the grill pan and cook them in direct flame on each side for about 20-25secs.
7. Serve hot.

For the dip-

Mix all the ingredients together and serve with the kebabs.

KESAR KULFI

INGREDIENTS:
Milk- 500ml
Grated khoya- 100gms
Milk powder- 3tbsp
Chopped pistachios- 50gms
Saffron- a pinch
Sugar- 200gms
Rose syrup -to garnish
PROCEDURE:

• Bring the milk to a boil. Reduce it for about 15-20mins.
• Add grated khoya and milk powder.
• Add sugar and let it dissolve. Add chopped pistachios and boil for some more time.
• Put the mixture in kulfi moulds and let it set in the freezer for 8 hours.
• Garnish with rose syrup before serving.

CHINGRI MALAIKARI(PRAWNS IN COCONUT MILK GRAVY)

INGREDIENTS:

Prawns (medium sized, cleaned and de-veined)- 500gms
Onions- 1,medium-sized, finely chopped
Tomato- 1, medium-sized,finely chopped
Coconut milk(First extract)- 250ml
Ginger-garlic paste - 1tsp
Green cardamom- 2-3
Turmeric- 1tsp
Red chilli powder-1/2 tsp
Garam masala powder - 1/2 tsp
Mustard oil- 2 tbsp
Ghee- 1tsp
Water- 1/2 cup
Green chillies- to garnish

PROCEDURE:

• Heat mustard oil and add green cardamom. Fry for a while.
• Add finely chopped onions and saute till they turn pink.
• Add ginger-garlic paste and chopped tomatoes.Fry till the oil separates.
• Add turmeric and red chilli powder..
• Add prawns, and fry for about a minute or two. Lower the heat and add coconut milk and half cup water.
• Add salt and bring to a boil. Add ghee and garam masala powder.
• Cover and cook till the gravy thickens.
• Garnish with green chillies
• Serve hot with steamed rice.

NARKELI PULAO/COCONUT PULAO

INGREDIENTS:
Gobindobhog/Basmati rice- 2 cups(250gms)
Cashew nuts- 50gms
Green cardamom- 3-4
Black cardamom- 2
Ghee/clarified butter - 1.5tbsp
White oil - 1.5tbsp
Coconut milk (First extract)- 300ml
Coconut- grated, 1/2 cup
Salt- to taste
Sugar - 1tsp
Water- 100ml


PROCEDURE:

• Wash the rice, drain and keep aside.
• Heat oil and ghee,fry the cashew nuts and set aside.
• In the remaining oil/ghee mixture,add the whole spices and fry for a while.
• Add grated coconut and cook for a while.
• Add the rice and fry till the rice becomes translucent.
• Add coconut milk and sufficient water so as to just cover the rice. 
• Add salt and sugar to taste.
• Cook for 5-7mins till the rice is cooked and the water has dried.
• Serve hot.