Safed Murgh

CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 8
cook Time : 40 mins

INGREDIENTS

1 kg chicken (broiler) - cut into 8 pieces

1/4 cup ghee

1 tsp zeera (cumin seeds)

1/2 tsp sabut kali mirch (peppercorns)

2 tsp ginger-garlic paste

1 1/2 tsp salt

1 tbsp khus khus (poppy seeds)

1/4 cup cashewnuts - soaked and ground to a paste

1 tsp vinegar

1 tsp sugar

4 tbsp coriander leaves - finely chopped

2 tbsp cornflour dissolved in 1/2 cup water

1/2 cup milk

METHOD:
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).

When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.

Heat the ghee in a heavy based pan and add the zeera and peppercorns.

When they splutter, add the ginger and garlic, and sauté till a little darker in color.

Add the salt and ground paste and stir well to mix.

Add to this the chicken, the stock and milk mixture and bring to a boil.

Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.

Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.

Zeera Aloo Palak With Lasan Chutney

CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
cook Time : 1 hour
Rating : 4

Ingredients

2 potatoes

2 tbsp garlic paste

2 tbsp ginger paste

6 tsp red chilli flakes

5 tsp salt

3 lemons

3 spinach bunches

5 tbsp cooking oil

8 cloves garlic, peeled and chopped

6 tsp white cumin

4 tbsp double cream

500 gm makai ka atta

500 gm refined flour

500 gm wheat flour

500 gm butter

12 cloves garlic

150 ml apple vinegar

4 tbsp jaggery

4 tbsp sugar

2 tsp onion seeds (kalonji)

6 bay leaves

6 cloves


METHOD:
Peel potatoes, and saute with ginger and garlic paste. Add in red chillies, salt and lemon. Cook till soft.

In a separate pan, cook spinach in oil, chopped garlic, cumin and red chilli flakes. Cook till done, mix into potatoes, and work in cream at the end.

Make dough from the makai atta, refined flour and wheat flour. Mix with butter and roll out onto a baking tray. Cook in the oven till firm and done.

In a pan, blanch peeled cloves of garlic. Add in apple vinegar, jaggery, sugar, onion seeds, bay leaves, chilli and clove. Cook till garlic softens and the sheera caramalises.

Layer and serve.

Paneer Kadhai Masala And Ajwain Rotis

CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
Servings :
cook Time : 1 hour

Rating : 4

INGREDIENTS

1 cup refined flour (maida)

2 cups wheat flour (atta)

2 tsp carom seeds (ajwain)

800g paneer

3 cups oil

2 tsp cumin seeds (jeera)

1 tsp red chilli powder

Salt to taste

1 tsp garlic paste

6 tomatoes, chopped

1 cup vegetable stock

1 tsp red chilli flakes

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp coriander powder

1 bunch fresh coriander

6 green chillies, chopped

3 pcs ginger, chopped

5 tbsp ghee

2 lemons

METHOD:
Make a dough for roti, using maida, atta and carom seeds. Set aside.

Cut the paneer into bite size pieces.

In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

Add in tomatoes and vegetable stock. Cook till tender.

Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.

In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.

Make small rotis of the dough and fry. Add a dollop of ghee at the end.

Garnish with lemon and serve.