Todays lunch NAWABI CHICKEN & LAGAN NU CUSTARD ______________________LAGAN NU CUSTARD Ingredients Oven temp: 350 F-180 C 5 cups (1 kg) full cream milk 1/4 cup sugar 6 green cardamoms 1/8 tsp nutmeg - powdered together with the cardamoms 1/2 tsp vanilla essence 1/4 cup blanched and slivered almonds 1/4 cup chironji/charoli nuts 4 eggs slightly beaten 1/2 cup cream A generously buttered oven proof serving dish A few blobs of butter to top the custard Nuts to decorate Method Cook milk and sugar together, to reduce it to half the amount. Add half the spice powder, half the nuts and the vanilla and mix well and cool. Mix the cream into the milk and beat the mixture into the beaten eggs. Transfer into the prepared dish, sprinkle the rest of the nuts and spices, and the blobs of butter and bake in the pre heated oven for 1/2 an hour (a skewer inserted should come out clean). Should be brown on top. Cool and chill. You can also decorate with nuts. Cut into squares and serve._________________NAWABI CHICKEN:Ingredients NAWABI CHICKEN _____ For the gravy Onions chopped – ½ kg Tomatoes chopped – ½ kg Cashewnuts – 175 gm (grind this after soaking in hot water) Vegetable Oil – 50 gm Tomato sauce – 2 tbsp Sugar – 1 tsp Kasoori methi – 2 ½ tsp To Marinate the chicken Chicken – 1 kg Ginger paste – 2 tsp Garlic paste – 2 tsp Chilli powder – 1 tsp Lemon juice – 2 lemons Turmeric powder – ¼ tsp Salt Oil for frying For the curry Vegetable oil Onion sliced – 1 tomato chopped – 1 Green chillies – 3 Ginger – ½ tsp Cumin powder – 2 tsp Coriander powder – 2 tsp Chilli powder – 2 tsp Tumeric powder – 1 tsp Cashewnuts – 10 Raisins -10 Directions Heat oil in a kadai, sauté chopped onions. When the onion turns brown (don’t burn it), add chopped tomatoes and cook well. When the tomatoes turn mushy and oil starts to float, add ground cashewnuts, tomato sauce, sugar, and kasuri methi. When it starts to boil, switch off the stove and keep aside the rich gravy. Marinate the chicken (with ingredients shown above) for 45 minutes. Now fry them in oil and keep them aside. Heat oil in another kadai, sauté sliced onion and chopped tomato, add all the powders. Saute for a minute. Now add fried chicken pieces. Let everything blend well. Switch off the stove. Now add this to the gravy, which we have prepared earlier. Chicken Nawabi is ready to be served. Decorate it with fried cashewnuts in butter, raisins, and coriander leaves. Chicken Nawabi is great to go with chapathis, pita breads, and ghee rice.
Posted on: Sun, 06 Jul 2014 09:39:27 +0000
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