Indian Recipes

Badam Kheer (Almond Rice)

Ingredients:

25 almonds (badam)
1 litre milk
1/2 cup water
1/2 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
1 tsp rose water
5 pistachios crushed coarsely

Method:

Soak almonds for 30 mins in hot water
Peel the skin of almonds
Grind the almonds into paste with 1/2 cup water
Bring the milk to boil in heavy pan
Add almond paste
Keep stirring occasionally till semi-solid
Add sugar, cardamom powder, rose water and saffron
Cook for 2 minutes
Garnish with pistachios
Serve chilled or hot

Makes 5 servings



 MURGH TIKKA (Indian chicken kebabs)


Serves 4-6

500g (1 lb) chicken breasts or thighs
1 teasp garam masala (Indian mixed spice -- any Indian shop has it)
1 medium onion, roughly chopped
3 tablespoons yoghurt
1 clove garlic, sliced
1 teasp salt
2 teaspoons finely chopped ginger
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or mint leaves
1 teasp ground coriander
.5 teaspoon ground cumin.

Bone chicken and remove skin. Cut chicken into bite-sized pieces. In container of electric blender put onion, garlic & ginger and blend until smooth, adding lemon juice if more liquid is required. Mix with ground spices, yoghurt & salt and marinate chicken for at least 2 hours.

Thread onto skewers and grill until done.