PAAN KULFI (ICE CREAM)

Reduced milk flavoured with meetha pan, set in kulfi moulds and served
Preparation Time : 25 - 30 minutes
Cooking Time : 6 - 7 hours

Ingredients

Milk                                       5 cups
Sugar                               1/2 cup
Mawa (khoya)                       3/4 cup
Fennel seeds (saunf)               1 tablespoon
Gulkand                               2 tablespoons
Green cardamom powder       1/4 teaspoon
Paan leaves                       4
Meetha paan                       4

Method


Bring milk to a boil and cook till reduced to one third its volume.

Remove from heat and add sugar and mix. Add khoya and mix.

Crush fennel seeds and add to the kulfi mixture and mix well. Add gulkand and mix. Add green cardamom powder and mix again.Wash the paan leaves and break them. Put them in a soup strainer and pour the hot kulfi mixture over. Pass both of them through the strainer.

Break the Meetha paan and pass through the strainer into the kulfi mixture. Mix well.

Fill the mixture into kulfi cones and cover them with lid. If desired you can seal the lid with dough.

Keep the cones in the deep freezer for four to six hours or till well set.

butter chicken

Ingredients

	Boneless chicken ,cut into 1½ inch pieces	400 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1/2 cup
•	Ginger paste	2 teaspoons
•	Garlic paste	2 teaspoons
•	Kashmiri red chilli powder	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste
•	Mustard oil	2 teaspoon
•	FOR MAKHNI GRAVY
•	Butter	2 tablespoons
•	Green cardamom	2
•	Clove	2
•	Black peppercorns	2-3
•	Cinnamon	1 inch piece
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Tomato puree	1/2 cup
•	Red chilli powder	1/2 teaspoon
•	Salt	to taste
•	Sugar	2 tablespoons
•	Kasoori methi	1/2 teaspoon
•	Fresh cream	1/2 cup

Method

Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

 Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Preheat the oven to 200°C/400°F/Gas

Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

 Baste with the butter and cook for another two minutes. Remove and set aside.

 To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

 Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.

Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.