Indian daal parantha

Ingredients:

1 cup yellow arhar daal

4 tsp jaggery powder

½ tsp cardamom powder

½ tsp turmeric

Pinch of black salt

50 gms butter

Method:-

Boil daal with turmeric and salt in water. Remove from fire when it is completely cooked. Now heat butter in a pan. Add cardamom powder, daal, jaggery, salt and cook till the mixture becomes dry. Remove from fire and let it cool.

Knead dough. Make round balls of dough with a small depression. Fill it with the daal mixture, flatten and roll into chapattis. Now cook the chapattis in the frying pan with small amount of butter. Serve hot with chutney.

Banana Lassi

Ingredient:-

150 g ice cube, crushed well

150 ml ice water

150 g natural yoghurt

2 very ripe banana, peeled and roughly chopped

1-2 teaspoon honey (optional)

1 pod crushed cardamom

Method:-

Blend all of the above ingredients together in a blender. Served chilled and garnish with a slice of banana.

Murgh Afgani Chicken

Ingredients:-

Chicken (1 Small whole Chicken)

Magaz (Melon Seed) paste (1 tbsp)

Cashewnut paste (1 1/2 tbsp)

Khuskhus (Posto / Poppy seeds) paste (1 tbsp)

Cream (1/2 cup)

Butter (2 tbsp)

Salt

White pepper (2 tsp)

Method :-

Take the chicken and clean it and keep aside. Now make a paste of all the ingredients magaz, cashew nut, cream, butter, khuskhus, salt and white pepper and marinate the chicken in this mixture for at least 4 hrs. Clean the chicken and keep aside. Grill the chicken in a tandoor till they becomes golden. Now serve the murgh afgani hot with the onion rings.