Phirni

Phirni is a popular north-indian dessert.It is very easy to make. I have tried it first time and i also made some changes to its traditional method. Try it friends and i am very sure you all will definitely love this.

Ingredients:
Milk(full cream) 1ltr
Rice (soaked ) 4-5 tbsp
Saffron (diluted in one spoon milk)
Rose essence Few drops
Amul mithai made As per taste(instead of sugar)

For garnishing:

Almonds chopped Few
Cashew chopped Few
Saffron 
Rose petals

Method:

• First take the soaked rice and grind it. Do not grind it very fine.
• Now take a pan and boil milk. When milk start boiling add rice in it.
• Cook for about 15 minutes on low flame.
• To avoid crumbling mix it continuously.
• Now add mithai made according to taste, rose essence and saffron mixture.
• When phirni becomes creamy thick switch off the flame .
• Pour it into earthenware containersand keep aside.
• Refrigerate it for one hour.
• Garnish it with almond,cashew,saffron and rose petals.
• Serve it cool.

Murg Matka

In ancient time people used to cook food in the soil or clay pots. More recently however, clay cooking is coming back as a cooking technique in kitchens around the world because of the distinct flavor and nutritional value of food cooked in them.So this time i prepared chicken in this pot and in wood coal flame.And trust me its aroma and taste is heavenly.So friends in this winter try this method of cooking and impress your friends....

Ingredients-
Chicken 1 kg
Onion 500 gms
Tomatoes 3 large
Cashew 15-20
Bay leaf 1
Chicken masala 2 tbsp
Curd 250 gms
Red chilli powder 2 tsp
Coriander powder 2 tbsp
Turmeric Powder 2tbsp
Ginger Garlic paste 2 tsp
Garam masala1 tsp
 Green chillies slit 5-6
 Coriander leaf
Salt
Oil
Butter 2 cubes
Wood coal&dry woods for fire
One matka (a pot made with soil or clay)
Cloves 4-5
Cardamom black 4-5
Ground black pepper 8-10
Cinnamon 2"inch
(Crush all the whole Garam masala )


Method-

•  Marinate the chicken pieces with curd for two hours.
• Take a deep matka and heat oil.After that add bay leaf ,green chillies,crushed garam masala and onion paste.
• When onion turns red add all the spices and chicken and tomato puree then cook till oil  starts floating over chicken.
• Now add roasted cashew & butter.
• Remove handi from the heat .
• Garnish with fresh coriander.