Page 68 - July 2018 Magazine

‘cHanda mama door ke’ star susHant singH

rajput registers a piece of land on moon

PUNJABI CHICKEN IN THICK GRAVY

Ingredients Directions

1. 2 tablespoons vegetable oil 1. Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds
2. 2 tablespoons ghee (clarified butter) in the oil until the seeds begin to change color.
3. 8 chicken legs, skin removed
4. 1 teaspoon cumin seeds 2. Stir in chopped onion onion; cook and stir until onion has softened and turned
5. 1 onion, finely chopped translucent, about 5 minutes. Add the garlic and ginger; continue cooking until
6. 5 cloves garlic, minced
7. 2 tablespoons minced fresh ginger root the onions brown, about 5 minutes more.
8. 1 small tomato, coarsely chopped 3. Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken
9. 1 tablespoon tomato paste
10. 1 tablespoon garam masala into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the
11. 1 tablespoon ground turmeric bone, about 40 minutes. Garnish with cilantro to serve.
12. 1 teaspoon salt, or to taste
13. 1 serrano chile pepper, seeded and minced
14. 1 cup water
15. 1/4 cup chopped fresh cilantro

KHEER (RICE PUDDING)

Ingredients Directions

1. 2 cups coconut milk 1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice,

2. 2 cups milk and simmer over low heat until the mixture thickens and the rice is tender, about 20
minutes.
3. 3 tablespoons white sugar
2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle
4. 1/2 cup Basmati rice
into serving bowls, and garnish with almonds and pistachios.
5. 1/4 cup raisins

6. 1/2 teaspoon ground cardamom

7. 1/2 teaspoon rose water (optional)
8. 1/4 cup sliced almonds, toasted

9. 1/4 cup chopped pistachio nuts

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