Shemai Zarda/ Vermicelli zarda

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I have got so many requests for the shemai zarda recipe . No wonder this special dessert is almost everyone’s favorite . I prepare it in three different ways . Today I’m sharing you one authentic way of making shemai zarda . But before I share the recipe , I would love to mention , please try to use khoya/ maowa in making shemai zarda , it really makes a great difference . I will share two different way of incorporating khoya in the shemai . I will also share . how to make khoya with powder milk . :)
So without much talking , let’s proceed to pur recipe .

Ingredients:

1 cup or half packet heaped brown vermicelli/ shemai ( the regular one ) , crushed by hands
1/4 th cup ghee or 4-5 tbl spoon ghee ( you can mix ghee and oil too)
1/3 rd cup- 1/2 cup sugar or according to taste ( I took 1/3 rd cup)
3/4 th cup – 1cup water ( depending on the quality of shemai, I took little less than 1 cup)
3/4 green cardamoms , 1 stick of cinnamon and 1 bayleaf
Maowa/ khoya
Chopped dried fruits
Keora water

Procedure:

1. In a wide vessel , heat ghee, add cardamom, cinnamon and bayleaf . Add the shemai and fry on low flame until brown .

2. Add the water . Stir only once and don’t stir any more . Cook on medium flame . When the water is almost drying out add the sugar and stir gently once . Now cover the shemai and cook it on low flame few more minutes or until the sugar and water dries out . You can stir gently occassionally , so that the bottom must not get burnt . But don’t stir vigorously .

3. Now you can add moawa/ khoya at this point , if the maowa is in dried form .

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Or you can add while serving , if the maowa is in malai form ; like this;

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4. Sprinkle with keora and fluff the shemai with a fork . Garnish with chopped dried fruits .

Maowa/ khoya in malai form:

Heat full fat milk on low flame stirring occassionally . You will see a deep layer of cream ( shor ) after sometime . Stir the milk with it . Do it everytime the “cream ” appears . Reduce the milk in this way until very creamy and thick . Add little sugar . Stir . Then pour it over zarda.

Microwave Maowa/ khoya :

Add 1/2 cup of heavy cream or liquid milk , 1/2 tbl spoon ghee with 1/2 cup of powder milk . Microwave for 30 seconds . Stir . If not dried out , then microwave for another 30 seconds . Please keep an eye while doing it , or else the milk canbe burnt . Don’t try to dry out too much . it will be little liquidy as it will solidify after cooling down . :)

Beef Boti Kabab

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Who are regular follower of my facebook page, must have already known that I am a “Kabab Freak “. Yes , I am and I am proud of it . :D

Today I’m sharing one of my favorite kabab , “beef boti kabab”‘s recipe with you . Don’t forget to try it . :) But before that , I would love to share few tips that would make your kabab taste exactly like the restaurants ;

1. Marination is very important . Marinate the meat for at least 24 hours .

2. Tenderize the meat applying good amount of green papaya paste or grated green papaya , and don’t forget the skin !!! Take the papaya with skin !!!

3.Add generous amount of Mustard oil ( shorishar tel) in the marination !!!!

4. Don’t forget to smoke the meat with coal !!

Ingredients :

500 gram undercut boneless beef , cut in cubes
2 tea spoon garlic paste
2 tea spoon ginger paste
2 tbl spoon finely chopped onion
1 tbl spoon finely grated raw papaya with skin
1/3 rd cup yogart
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
3/4 th tea spoon roasted cumin powder
1 tea spoon ( heaped) red chili powder
1 tea spoon paprika powder
1 tea spoon garam masala or kabab masala
1/4 th cup mustard oil
Salt to taste

Other ingredients:

Coal
Ghee

Procedure:

1. Cut the meat into thin 2″ or 3 ” strips .

2. Marinate the meat with papaya paste first then with all the ingredients. Marinate for at least 24 hours . Keep it in the refrigerator .

3. Light a coal completely . It should be all burning . Now place it on a metal or small aluminum bowl . Add this bowl over the bowl of meat . Add ghee all over the coal and cover with a lid to smoke the meat completely . Keep it like this 10-15 minutes .

4. Skew the meat pieces into the skewer . Rub some extra oil over it .

5.Preheat the oven to 400 FH . Now bake the kababs for 30 minutes . Broil it another 15- 20 minutes .

Enjoy with paratha , naan or ruti !!

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Dudh Khejur Pitha

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“Dudh Khejur” is the traditional pitha of greater Barisal region of Bangladesh. No special occassion is complete with this pitha . :D But for me , no special occassion is needed to devour this piece of heaven .:)

The pitha is deep fried and soaked in milk , it has softness as gulabjamun and tastewise so delightful . But some special tricks need to be followed to make it a perfect one . I used to see my Mom and Aunts used to knead the dough so well that their hands used to ache and the dough used to look so glossy and soft . Kneading is very important as well as frying them properly . They need to be fried in low flame for a longer period of time until reddish . Then they should be immediately thrown into warm thin sugar syrup or milk . Many directly put them in milk . Some prefer to soak them in sugar syrup first and when they absorb good amount of sugar syrup , thick , creamy milk is put onto them . I did the second method . I soaked them in hot sugar syrup and when they absorbed good amount of syrup I poured thick creamy milk over the pithas .

For the design , traditional way , people use the special handmade fan made of Palm tree leaves ( taaler pakha) . A small amount of dough is spreaded on it and then rolled out inward . I didn’t have the fan , so I used the strainer . You can use the comb or grater too . I’m giving you a link from youtube , that would help you to know how to make the design .

Now let’s proceed to the recipe;

Ingredients:

1 cup all purpose flour
1 cup Milk
1 beaten egg
2 table spoon of breadcrumbs
Pinch of salt
1½ tablespoon Ghee/ oil
Oil for frying

For Sugar Syrup:
1 and 1/2 cup sugar
2 cup water
1 piece cinnamon, about 2”
3 green cardamoms

Thick Milk:

1 cup milk
1/4 th cup of powder milk

I didn’t use any sugar as the sugar syrup has much sugar , but if the pithas soaked almost all the syrup then cook the milk with a piece of cinnamon stick , 2 cardamoms and sugar to taste , then pour over .

Procedure:

1.Make thin sugar syrup with sugar, water, cinnamon and cardamom. Set aside.

2.Boil milk. Add a pinch of salt, and flour and mix. Form dough like dough for roti or chapatti.
Transfer the dough to a bowl. Knead well.

3.Add the ghee or oil.When the dough cools a bit add the beaten egg and breadcrumbs. Knead well. You may find it difficult to incorporate everything smoothly but keep kneading. You may need to add some extra breadcrumb to work comfortably with the dough.
The kneading part is very important. The smoother and glossy dough you can make by kneading, the softer pitha you will get after soaking in the syrup.

4.Now make round balls and shape them .

5.Heat enough oil in a pot so pithas can be deep-fried. Now, the frying part is very important. If not fried well, the pithas will remain hard, especially in the center, even in the sugar syrup. The oil must be heated on medium low flame and it must not be too hot. Too hot oil will make the pithas get the outer color fast but leaving the center raw. The oil must not be cold either. Carefully, heat oil on medium low heat and fry the pithas well until dark golden brown.
Transfer the pithas into lukewarm sugar syrup and soak them for at least 4/5 hours. If soaked well, the pithas will be soft like gulabjamun or laalmohon . If fried well the pithas will soak almost all the syrup in not more than half and hour and will be very soft . But it’s better to soak them for a longer time .
Now aftr the pithas soaked and absorbed good amount of sugar syrup add very thick milk over the pithas on to the sugar syrup . If you think there are a large quantity of sygar syrup remained , then take out some of the sugar syrup then add the slightly warm milk .

6. You can garnish with malai/ cream / dudher shor .

Enjoy!!!!!!!

Notes :

Kneading and frying is very important to soak perfectly in the sugar syrup. Knead very well until glossy.
While frying, the temperature of the oil must be perfect. It should neither be too hot or mild hot. If it is too hot the pithas will go dark brown without being cooked in the center. And if oil is little hot the pithas will absorb a lot of oil and will taste bad. Therefore, oil should be heated on the same temperature from beginning to end. It should be on low medium heat and bubble should occur when you add the pithas. Remember oil should not be so hot that smoke can be seen. Also, remember to fry them with patience, with more time, so that they are perfectly fried inside out.
Always put the pithas in luke warm syrup. If you put them on piping hot syrup, the texture of the pitha will be ruined.

Here is the picture of traditinal Dudh khejur pitha . it is prepared by my Aunt . They used “taal er Pakha” to get that design . :D

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Bhapa Pitha

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For us , the Bangali , winter is the season for “pitha-Puli ” . We have at least hundreds of different varities of pitha. Most of the pithas are either seasonal or occasional. Some are associated with harvest festival (nobanno) in winter while some others are prepared for any special occasion like wedding, eid or puja. Some are crunchy, some are steamed and some are so delightfully soaked in sugar syrup, molasses syrup , milk or date palm sap . Most of them are sweet, though there are some savory pithas too.

Bhapa pitha is one of the most popular pitha in Bangladesh , made of rice flour , coconut and jaggery stuffed inside !! Surely the piece of happiness !!

Ingredients ;

1 cup parboiled rice ( I took parboiled basmoti)
2 tbl spoon store bought rice flour
Pinch of salt
Liquid milk+ water mixed

For the filling :

Grated fresh coconut
Jaggery ( I prefer khejur gur , molasses from silver date palm)

You can use any savory filling too , instead of coconut and jaggery , like meat , fish , or even veggies)

Procedure :

1. Soak the rice overnight or at least 5/6 hours .

2. Drain the water and let the rice drained out well .

3. Now grind it in a grinder or coffee grinder . add the store bought rice flour with it .

4. Mix some water and milk . Don’t take too much . Around 1/3 rd cup . Add salt and sprinkle water+milk in a way that the flour must seem wet , not dry at all .Neither it should look like batter. Don’t add the liquid at a time . You may not need that much liquid . If the flour binds together if you hld some of them in your palm , the flour is ready . It must not be dry that it doesn’t hold together . If the flour is dry, the pitha will break apart .

5. Now sieve the flour through the stariner . Take two pieces of clean cotton cloth and two small bowls .

6 . In the bowl spread some flour , then add the coconut and jaggery . Cover it with another layer of flour . Even it . Don’t press too much or else ,it will break down while placing it for steaming . Cover it with a piece of cloth and put in the steamer. Tap the bowl slightly , so that you can remove the bowl easily . Remove the bowl and cover the pitha with the remaining ends of the cloth .

7. Steam for 4/5 minutes . Prepare the same way using the the other bowl and cloth . You remove one pitha and place another . For steaming I don’t have that specific utensil for making bhapa pitha . Any steamer will do . I sometimes use
the Chinese bamboo steamer . You can do more than one at a time . Some times I just take a small saucepan with water and place a large metal strainer or large slotted spoon over it , so that it covers the face of the utensil . Boil the water and steam the bhapa pitha on it . But you must put the lid on while steaming .

These are the utensils , I used for steaming . You can use any of the method .

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Chotpoti and Fuchka , The most popular Street Food in Bangladesh

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Nothing can be more popular in Bangladesh than chotpoti and fuchka!!! Be it winter or summer. dull or bright day , whether you are in good or bad mood , it is chotpoti and fuchka that makes your day !! :D

Chotpoti:

Part A :

1 and 1/2 cup of white vatana or white peas , soaked in water overnight with 1/2 tea spoon baking soda

Part B:

1 tbl spoon – 1 and 1/2 tbl spoon Chat Masala
1 and 1/2 tea spoon dry roasted cumin powder ( bhaja jeera gura )
1 tea spoon coarsly grounded lightly roasted whole coriander powder ( asto dhonia gura )
3/4 or around 2 tea spoon dry roasted dry red chili powder ( you can add more , depending on your taste)
1 tea spoon rock salt ( bit lobon)
Salt to taste

For the Chat masala recipe , please click the link below

http://khadizaskitchen.com/2014/06/28/homemade-chaat-masala-2/

Part C:

Boiled 2 potatoes, cut in small cubes
2 boiled eggs , cut in small cubes
Onion chopped
Mint chopped
green chilies chopped
Cucumber chopped
Crushed Fuchka shell or anything crunchy
Tamarind water or tetuler tok

For tamarind water , soak the tamarind in water . Then take out the starch from it . Add dry roasted cumin powder , salt , dry roasted dry red chili powder, little sugar or jaggery , chopped cilantro .

Procedure:

1. Soak the chotpoti daal in water overnight with baking soda . Baking soda helps to soften daal easily . Bt if you have good quality daal , you can skip that part . But don’t forget to soak in water .This is must . Wash the daal cery well .

2. Boil the daal until creamy, little mushy . If your daal is not creamy , chotpoti won’t taste better . Not only boiled , you need to have the thickness and starch coming out from daal . Don’t add salt at this point as it prevents the daal to be boiled properly .
What I do , I always prepare the daal in a slowcooker or crockpot . Those who have a slowcooker , please use it . Use less water than usual than set the temperature to high for 2 hours , then to slow for another 3- 4 hours . Most of the time , I do it before going to sleep . I set the temperature to low before going bed , in the morning chotpoti looks just perfect . :)
Those who doesn’t have slow cooker can use pressure cooker too . Faster !!!

3. When it is done , add the ingredients mentioned in Part B. Depending on your taste , you can add the dry roasted masalas more or less .

4. Don’t mix the ingredients mentioned in Part C until you serve . I always mix them with little amount of chotpoti served , as these ingredients will cause bad smell if kept for longer . Better always serve separately .

Fuchka:

Fuchka shell
A little more condensed chotpoti ( The chotpoti daal neds to be very mushy) , mixed with all the ingredients mentioned in part B
Boiled potatoes
Chopped onion
Chopped green chilies
Tamarind water

For the Fuchka shell , please click the link below

http://khadizaskitchen.com/2014/11/28/fuchka-shell-2/

Mix all the ingredients except tamarind water . Stuff inside the fuchka shell . Serve with tamarind water .

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Note:

!. Many complains that their chotpoti gets darker after adding the masalas . For that , please dry roast every dry spice separate so that they are not burnt . Not every spice are roasted at the same length of time . So It’s better to dry roast them seperately , specially the cumin and dry chilies . If they are black and burnt , the chotpoti would be black . And if they are not nicely roasted , the flavor won’t come out .

Fuchka shell

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Fuchka shell is quite similar to North Indian golgappa or panipuri shell. In Bangladesh a special ingredient "taalmakhna" is used in the dough to make the shell puffed up and crispy . But in USA , since it's hard to find that special ingredient , I always made fuchka shell without it and alhamdulillah always came out great . So those who think , fuchka shell cannot be made without it , just get prepared to make some fuchkas without it !!

Before I give you the recipe , let me share some tips for the puffed up fuchka shell ;

1. The oil needs to be hot but not smokey hot . If the oil is not enough hot , it won't puff up .

2. After rolling out the dough ball, cut into small disks with small round shaped object to give the shape of fuchka . And fry immediately . Don't let it rest . Just cut one and put it immediately in the oil . If it is left open in the air before frying , it will not puff up .
If for any reason you cannot fry immediately just cover them with a damp cloth .

3. Don't fry too many at a time . If they don't get enough space in the oil to puff up , they will remain flat . So fry few at a time .

4. Don't use any baking powder or baking soda . You can make better , puffed up fuchka without them .

Ingredient:

1/2 cup fine semolina or sooji
1/4 th cup maida ( all purpose flour)
Water , room temperature ( around 3 tbl spoon – 1/4 th cup)
Pinch of salt
Oil for frying

Procedure:

1. Make a stiff dough with semolina , maida , salt and water . Cover it with damp cloth for at least 30 minutes . After 30 minutes the dough would seem very tight and stiff . This is the way the dough should be . Make 2 equal sized balls with the dough .

2. Heat oil at medium low flame . Start heating oil long before you start rolling the dough as you need to fry the shells immediately after rolled out . By the time your shell is ready to fry , the oil need to be hot but not smokey hot .

3. Now working with one ball at a time , roll it on a flour dusted surface . Make sure you covered the other ball with damp cloth . While rolling , you need to apply little pressure as the dough is very tight . Roll it to a large disk . It shoudn't be thick or too thin . If it's too thin , it won't puff up and if it is too thick , it won't be crispy inside .

4. Cut the disk into small fuchka shells with something round shaped object . Cut one and immediately put it in the oil . Cut another put in oil . So finish all of them this way . Splash some oil with the slotted spoon over fuchkas to puff up .

5. Don't fry too many one at a time , as they need space to puff up . Fry few at a time and fry at medium -low flame for a longer time for crisper inside out version . If the oil is too hot or you fry them at high heat , the shell will have color from outside , but would remain soft inside .

6.When done place them on a kitchen towel to remove any extra oil . It would help to store them for a longer time without any smell and without being soggy .

Store them when cooled down , in an air tight container.

Couscous Firni

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My husband sometimes get crazy while doing grocery !! He just keep going buying without thinking quantity and sometimes quality . That’s the reason I never let him do the grocery alone !!! Few weeks ago he bought 2 large 27 oz jar of instant couscous !! He saved $2 buying these 2 packs and with a big smile of victory (!!) he told me ” isn’t it a nice deal ??”.. :O Such a fat bargain made in a fluke !!

Few days back , I made firni with this couscous , turned out great . You can do it without any hassle and in no time . I’m calling it firni as the texture is as same as the firni . If you want to know the difference between firni , kheer and payash , please click the link below

http://khadizaskitchen.com/2014/02/21/shahi-firni/

Ingredients:

Part A :

3/4 th cup of instant couscous
3/4 th cup milk
1 tea spoon butter
A tiny pinch of salt

Part B:

3 and 1/2 cup milk
1/4 th cup powder milk
1/2 cup – 3/4 th cup sugar ( according to taste)
3/4 green cardamoms
1 little stick of cinnamon
1 bayleaf
Saffron , soaked in little milk
A tiny pinch of saffron/ zafrani food color ( optional)
Rose water
Chopped nuts ( almond , pistachio) and raisins

Procedure:

Part A:

1. Boil the 3/4 th cup of milk with tiny pinch of salt and butter . Turn off the stove .

2. Add the couscous , mix and cover the lid . After 10 minutes the couscous will absorb the milk . Now fluff it up with a fork . Set it aside.

Part B:

1. Mix powder milk to the regular full fat milk and boil it with the cardamoms , cinnamon and bay leaf . Reduce the milk a bit .

2. Add the couscous and stir until it is well incorporated in the milk without having any lump . Cook a little more , like 10 minutes in a medium low heat, stirring occassioanly .

3. Add the sugar , cook another 5-7 minutes , stirring continuously . At this stage you may add some chopped nuts and raisins . Sprinkle some rose water. Turn off the stove . Don’t thicken the firni too much as it tends to thicken after cooling down .

4. Pour in a serving bowl and garnish with chopped nuts and raisins .

Chicken Kathi roll/ Chicken Tikka roll / Kati roll

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Kati roll or Kathi roll is the famous Street food of Calcutta , where skewered kababs are wrapped in paratha with chutneys and other condiment . As the kabab is skewed in a bamboo skewer ( kathi/ stick) , the kabab roll is known as Kathi roll or Kati roll !!
It’s a special kind of roll , where the parathas are semi cooked then again an egg is cracked on top of the paratha , the egg is fried on the paratha to stick on to it , then layered with kababs , various chutnneys and other condiments like cucumber , onion etc .
This is my version of Kati roll with two chutney recipes .
For the kabab please go through the following link;

http://khadizaskitchen.com/2014/11/25/chicken-tikka-boti-or-chicken-kathi-kabab/

For the Paratha please go through the following link;

http://khadizaskitchen.com/2014/10/11/kabab-roll-viqarunninsa-noon-school-canteen-style/

Other ingredients :

1 beaten egg
Little pinch of salt
Chutneys
Onion , thinly sliced

Pineapple chutney :

I took store bough pineapple preserve , pineapple marmalade will do too . Add little chili garlic sauce into it and beat with a fork . Hot and sweet cheater version of pineapple chutney is ready .

Green Dahi Chutney:

1/4 th cup Yogurt
1 tbl spoon green chili , coriander , mint paste together with a clove of garlic and salt
2 tbl spoon mayonnaise
Pinch of sugar

Mix everything together and green dahi chutney is ready.

Assembling of the roll :

1. Fry the parathas first .

2. Put 1 tea spoon oil on the fry pan and add beaten egg ( beaten with little salt) . Spread the egg on the pan like omelette .

3. Place one fried paratha over the “still wet but little firm” egg to set .

4. Flip the paratha and transfer to a plate .

5. Add little green dahi chutney . Add pineapple chutney , then add the kabab and some thinly sliced oniln . Roll it over .

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Serve hot !!!

Chicken Tikka Boti or Chicken Kathi Kabab

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For me winter is the season of Kababs and cakes !!! What can be more enjoyable in a chilly winter evening to enjoy yummy hot kababs with paratha or Naan ?? Oh , I don’t find anything else to name !!!
Let’s brighten up our grey , dull winter evening with Chicken tikka boti or chicken kathi kabab, as skewered in “Kathi”/ stick , whichever name you find appropriate. I actually made this kabab for the kabab rolls . They went so good together . But before that let’s come to the kabab recipe .

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Ingredients:

1 lb(500 gram) chicken thighs and breast, cut in cubes
2 tbl spoon yogurt
2 tbl spoon mayonnaise
1/2 tbl spoon lemon juice
1 small onion finely chopped ( around 2 tbl spoon)
1 tbl spoon finely grated ginger-garlic mince ( half tbl spoon each for ginger and garlic , I mince them in a grater , that looks like paste without any water)
2 tea spoon paprika ( for color)
1 tea spoon red chili powder
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg-mace ( jaifol/javetri) powder
1/2 tea spoon dry roasted cumin ( jeera) powder
1 tea spoon garam masala/ kabab masala powder ( you may find in any of my kabab recipe)
Salt to taste
1/2 tbl spoon mustard oil
Pinch of orange food color

For coal smoke:

coal
Ghee

Procedure:

1. Marinate the chicken pieces with above ingredients for at least 24 hours . Keep them in the normal chamber of the refrigerator.

2. Smoke the chicken pieces with coal if you wish to get restaurant style flavor. For that light the coal on your stove top very well . Put it in a small metal bowl or small aluminium foil cup . keep the cup or bowl over the bowl of marinated kabab . Add some ghee over the coal . Immediately cover the whole kabab bowl with something large utensil to seal the smoke inside . Remove the cover after 5 to 10 minutes . Your kabab is smoked .

3. Skew in a wooden or metal skewer . If you are using wooden/ bamboo skewer , soak the skewer in water for at least 2-3 hours to prevent blackening while grilling.

4. Bake the kabab in a preheated oven @ 400 FH ( 200 c) for at least 30 minutes . Then broil another 5/ 10 minutes if you wish to have that charred effect .

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Bangladeshi “Biye Bari” Style Chicken Roast

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In Bangladesh , there can be no wedding feast without a special kind of chicken preparation , named “roast” , though not roasted in proper meaning . But we call it roast and will always call roast, it being the main attraction in a wedding party after the bride and bride groom . :D

This is a humble try to replicate that heavenly flavor . The exact flavor is quite impossible with out the smell of the charcoal and woodchips , these complete the flavor for sure . But even then , just a try to get at least the “almost” same flavor .

Ingredients:

1 medium chicken , cut in 4 or 6 pieces
1 and 1/4 th cup heaped thinly sliced onion ( for bereshta)
1 tbl spoon + 1 tea spoon ginger paste ( I grate them finely in a grater, looks almost like paste )
2 tea spoon heaped garlic paste
2/3 rd cup yogurt
1/4 th cup sweet yogurt
7/8 green cardamoms ( don’t pound it)
2 sticks of cinnamon ( 1″ each)
Little less then 1/2 ( half) tea spoon black pepper ( whole)
8/9 cloves
1/2 tea spoon nutmeg and mace ( jaifil, javetri) powder
1/2 tea spoon cinnamon powder ( if your cinnamon stick is not that strong ; if strong reduce to 1/4 th tea spoon)
1 bay leaf
1 tea spoon raisin paste
5 or 6 alu bokhara
1/3 rd cup heavy cream or very thick milk
9 or 10 whole green chilies
3-4 tbl spoon maowa/ khoya or if you don’t have maowa just use powder milk
Salt to taste
Sugar ( if nesessary)
oil
Ghee 2 tbl spoon
Keora
Special masala , apply all

For that dry roast 1/2 tbl spoon poppy , 6 or 7 almonds/ cashew and 1/2 tbl spoon dessicated coconut . Grind them into a fine powder .

Procedure:

1. Take a large bowl and add yogurt , sweet yogurt , ginger paste , garlic paste , cardamoms , cinnamon stick , bay leaf ,whole black pepper , cloves , nutmeg and mace powder and salt . Add the chicken pieces and mix well . Marinate for at least 30 minutes .

2. Heat oil and add the thinly sliced onion . Fry until golden brown , what we call bereshta . Now , you can do two things . Either you can add the chicken pieces from the marinade and add to the bereshta ; or you can take out the bereshta from the oil and add the chicken pieces , if not using soft chicken and you like the chicken well fried in oil.

I used regular soft chicken , so I just added the chicken pieces from the marinade to the bereshta and fried each side for a minute . Careful , don’t burn your bereshta . So put the chicken pieces only when your bereshta is golden brown . Don’t darken the bereshta too much , it would ruin the taste and color . Now add the marinade and very little water . The chicken and yogurt will release water so don’t add too much water .

3. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced . Now Add the raisin paste , alu bokhara and cream . Add green chilies . If necessary , you can add little milk instead of water in this stage .

4. Add the special masala powder and maowa . Stir constantly . cook few more minutes . If necessary add little sugar. Spread some ghee over the chicken. Sprinkle keora water and cover the lid . Turn off the stove and keep the cooking pot on it until you serve . Don’t open the lid too until you serve as that would help the retaining the beautiful aroma of keora .

Garnish with bereshta , serve with polau , paratha , Naan .

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