Gajrella
Ingredients
1 liter of milk½ kg carrots peeled and grated
5-6 green cardamom
1/2 cup rice
1/2 cup sugar (more according to taste)
dry fruits for garnishing (pista, almond, coconut grated)
Instructions
In a pot add the milk and put on very low heat to boil. Add the cardamom seeds and the rice. Cook till milk starts to thicken and the rice becomes very soft. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft.Take a hand mixer and lightly mash the contents.
Garnish with the chopped dry fruit.
Serve chilled.
Serving: 6-8 persons
Karahi Gosht
 |
Ingredients1 kg. mutton or chicken 2 tsp. ginger (Adrak) paste 2 tsp. garlic (Lehsan) paste 1 tsp. salt (according to taste) 1 tsp. freshly crushed black pepper (Kali Mirch) ½ tsp. red chili (Lal Mirch) powder 5-6 tomatoes (medium size) 3-4 green chilies 4 tbs. oil Instructions This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok. Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry. When that is done add 3 glasses of water, cover and leave to tenderize. If you're using chicken you don’t have to add water and can move on to the next step. When the meat has softened, add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes. Lower the heat and cook covered for 5-10 minutes till the tomatoes have softened. Increase the heat and evaporate all the water. The end result should be with very little gravy. Serve with Naan. Serving: 3 to 4 persons |
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