Ingredients

Chicken leg cubes                           400gm

Brown onions                                     120gm

Sunflower seeds                                 60gm

Coconut-dry                                       50gm

Salt                                                      to taste

Yellow chili pw                                   6gm

Curd                                                     200gm

Ginger-garlic paste                             80gm

Saffron                                                  0.1 gm

Pure ghee                                             300gm

Nutmeg                                                 6gm

Green cardamom pw                       7gm

 

Method-

In kadhai fry the chicken and keep aside. Prepare brown onions paste, sunflower seeds and coconut paste and keep aside.

Take a handi add pure ghee,garam masal whole, ginger-garlic paste and beaten curd and cook on slow fire until it leaves the oil then add the fried chicken and mixture paste and cook it and check the consistency and finish it with saffron .

                                      

Quantity Ingredient

1 c Bisquick*

2 c Carnation powder

2 c Water

1/2 c  sugar

4 pods Cardamom

few drops Rose water

1/2 stick Butter (4 T)

1/8 c Yogurt

Milk

Oil for frying

Method

1. Heat butter and pour in a bowl.

2. Add Bisquick, carnation powder and yogurt and blend together.

3. Knead well adding milk if necessary.

4. Make a smooth ball, cover and let rest IT FOR 30 MIN.

5. Make 12-14 small balls.

6. Heat the water, add sugar, bring to boil, add cardamom seeds and

simmer.

7. Boil, then simmer to reduce the water by half.

8. Heat the oil until hot and fry the balls to a golden brown or until they

are dark brown|almost black.

9. Soak in sugar syrup until they double in size (1 hour or overnight)

10. serve hot or cold.
Note:(bisquick is available in any store.)

 

 

 

Ingredients-

Black whole urad dal      70 gm

White Butter                     75 gm

Ginger-Garlic Paste       60 gm

Red-Chilly                         80 gm

Tomato-Puree                     80 gm

Salt                                      to taste

Cream                               40 gm

Kasuri Methi                       10gm

Cardamom pw                 5 gm

 

Method-

 

Wash and boil the black urad dal over night on tandoor or if you are preparing at home soak urad dal for 2 hours and cook it in a pressure cooker. Make sure it does not get mash. 

Next day add all the ingredients in the dal and again cook for an hour till it gives out a creamy texture check the seasoning and finish it with the cream.