Cashew Nut Yogurt Naan khatai Recipe | Evening With Shireen | Chef Shireen Anwar

Method:

sieve flour, baking soda, add elaichi powder, beat ghee, add sugar and yogurt till smooth, beat really well, add the sieved ingredients and semolina, cardamom powder to sugar ghee mixture, the dough should be kneaded very well for at least 7-8 mins, if dough is not stiff enough to roll out balls, add few tbsp of chilled milk and chill for few mins, shape dough into small balls, slightly flatten, garnish with almonds, pistachios, cashew nuts pressing into the dough, place on a greased tray with enough space between each ball, pre-heat oven for 15 mins, bake on 180 d for 20 mins, remove from oven, cool on a wire rack, then store in an airtight container.

Method:

put all the ingredients in a blender and grind to a smooth paste with water, heat ghee in a pan, add your grinded green masala, fry until it starts to leave the sides, add in it chicken, salt and fry on medium flame occasionally, add water if the gravy is too thick and few drops of green color, and cover with lid, cook for few mins on low until the chicken is cooked, lastly add lemon juice, roasted and crushed cumin, serve with paratha or rice, give dum of coal.

Method:

soak 1 tea cup normal rice in 1 cup water for 30 mins, now put this rice to cook with its water, in a pan when the first boil comes, put in 3 cups fresh cow milk, 6 pods of green elaichi, cook the milk until milk is absorbed and rice cooked, close flame, remove the elaicihis from milk, do not mash the rice too much, mash them very slightly, the rice should be seen in a pan, add 1 litre fresh cow milk, 1 tin of condensed milk, 1 tin of evaporated milk, mix all the 3 milks with wooden spoon before keeping it on the flame, mix it for 5 mins, now put to cook, you have to continuously stir the kheeraj as if you don’t it will burn from bottom, use wooden spoon for stirring, taste the kheeraj, if required add sugar half cup, cook for at least 10-15 mins, when its getting thick add chopped nuts, zafran, elaichi powder, cook for another 3-4 mins, remove, when it cools it will become thick, don’t overcook, serve kheeraj decorated with almonds and pistachio, serve with puree.