It is the perfect season to sink your teeth into exotic and succulent offerings that draw their origin from the hills.
Dhuladhaari murg
Ingredients
- 500 gm onions (chopped)
- 100 gm garlic and ginger paste
- 250 gm tomatoes
- 3 tbsp mustard oil
- 5 tbsp pomegranate molasses
- 1/2 pound walnut halves (about two cups)
- 800 gm chicken
- 2 cups chicken stock
- 150 gm curd
- 2 tbsp mirch powder
- 3 tbsp coriander powder
- 1 tbsp fennel powder
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- Salt
- 1/2 cup fresh pomegranate arils for garnishing.
Method
- The chicken pieces need to be marinated with ginger garlic paste. Keep aside.
- Meanwhile, heat about two tsp oil in a kadai; add chopped onions and sauté till browned, on a medium high heat. Once the onions are brown, mix all dry spices.
- Add chopped tomatoes and keep the pomegranate juice for curry.
- Now, add marinated chicken sauté for a few minutes till the chicken is tender.
- Once the raw smell disappears, add yogurt Add the pomegranate juice to the chicken in gravy and let it cook until completely done.
- Turn off the heat. Stir in fresh cream. You can sprinkle more garam masala, while serving, for added flavour.
Shimla mirch ka halwa
Ingredients
- 200 gm red capsicum
- 200 gm green capsicum
- 50 gm mawa/khoya
- 2 cups milk
- Sugar to taste
- 1 cardamom (crushed)
- Ghee two-three tsp
Method
- Wash and chop the Shimla mirch/ capsicum into half. Take the seeds out and chop them finely.
- Heat ghee in a pan, on medium flame. On it melting completely, add chopped capsicum and sauté for about two minutes. Place them on a plate.
- In the same pan, add crushed khoya, milk and cardamom. Mix well.
- Add sugar, and adjust as per your taste.
- Cook on low heat till the required consistency is reached. Add capsicums and mix.
- Garnish with dry rose petals and sliced nuts.
— Recipes courtesy Chef Sanjay Rawat
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