ELAICHI WALA KESAR MURGH ( chicken in saffron and cardamom gravy )

EVERYTIME I PREPARE SOMETHING NEW,,,THE EXPERIENCE OF COOKING THAT DISH IS EXCITING..CAUSE I DONT KNOW HOW TE DISH GONNA TASTE...BUT WHEN I PREPARED THIS DISH I WAS LICKING MY FINGERS...THERE ARE VERY FEW FIRST TIME DISH WHICH U FEEL LIKE PREPARING AGAIN AND THIS IS ONE OF THEM,,SO HERE GOES THE RECIPE,..

thats ny son enjoying kesar murgh


INGREDIENTS

1kg chicken
4 cloves ginger peeled
1 inch ginger peeled
one tablespoon ghee
1 onion chopped
2 green chillies chopped
half teaspoon saffron soaked in two tablespoon hot water
one teaspoon ground cardamom
salt to taste
half teaspoon freshly ground black pepper

procedure

cut the chicken and remove the skin
grind the ginger and garlic to paste
in a heavy based panmelt the ghee and add the onion,garlic-ginger paste and chillies





and saute till onion becomes transparent
add the chicken pieces,stir and add the saffron water,ground cardamom and salt to taste



mix thoroughly

cover and cook on very low heat till the chicken is cooked and all the liquid has evaporated



this will take 15 to 20 minutes


just before serving sprinkle the dish with freshly ground black pepper.

kashmiri puri

i am sending this post for roti mela hosted by srivalli

ingredients

1 teaspoon dried yeast
2 teaspoon sugar
125ml warm milk
125gm wholewheat flour
125gm plain white flour
pinch of salt
aniseed one tablespoon roasted and grounded
saffron strands soaked in one tablespoon of warmmilk
2 tablespoon natural yogurt
1 teaspoon poppy seeds
oil to fry

procedure

sprinkle the yeast and sugar over warmmilk,cover and leave aside till frothy.
mix the wholewheat and plain flour,add sugar ,salt and aniseeds
gradually pour the yeast mixture,mix well and knead the dough until smooth
cover with damp cloth and leave for 4 to 6hrs



after 6 hours,divide the dough and shape into balls
mix the saffron milk,yogurt and poppy seeds and leave for 15 minutes



on a lightly floured board,roll out each ball into disc



heat oil in wok,and lower the heat to medium



before sliding the puri in the wok,smear both sides with saffron mixture
fry till golden brown