Benarsi Kewami Siwain

Benarsi Kiwami Siwain

Origin: Awadh

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Ingredients

1 cup Fine Benarasi Siwain
1 cup Khoya
1 cup Sugar
1 cup Milk

1 cup Water

1 cup Pure ghee
2 drops Kevra essence
1 Teaspoon Nutmeg & Green Cardamom powder
½ cup Makhana (chopped in two pcs)
½ cup Mix chopped Dry fruits (chopped Kaju, Badam, Nariyal/Khopra, Kishmish)
2 pieces Silver foil (chandi ka warq)

Method

In a pan add Sugar, Khoya, Milk, Water and mix well. Boil it till you get four string consistency called Chashni (4 taar ki).

In another pan add siwain and roast them till they turn dark brown and keep aside in a separate plate. Make sure to avoid over roasting the delicate siwain.

In the same pan heat ghee and fry chopped makhanas, then add nariyal/khopra & other dry fruits to fry.

Mix roast Siwain in chashni, then add fried dry fruits. Cook for two minutes & switch off the flame. Cover the lid for atleast 10 minutes then pour kevra essence and sprinkle nutmeg & green cardamom powder.

Decorate with Silver foil (Chandi ka warq) before serving.

Shorba-e-Chicken Safeda (Chicken Soup in Yogurt)

Origin: Mughlai
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Serves: 4-6 persons

3 Cups low fat Yogurt
1 Teaspoon refined flour (Maida)
1 Teaspoon Turmeric Powder (Haldi)
2 Tablespoon low fat Milk
2 Teaspoon low fat Butter
½ Teaspoon Cumin Seeds (Zeera)
¼ Cup Chopped Onions
2 pcs chopped Green Chillies
½ Teaspoon chopped Ginger & Garlic
1 Tablespoon Blanched chopped Tomato

For Chicken Balls:
2 Tablespoon grated Cucumber
2 Tablespoon Sweet Corn
2 Tablespoon shredded Chicken
2 Tablespoon Corn flour
Salt to Taste
Chopped Coriander leaves for garnishing

Method of Preparing Soup:

1. Mix well Turmeric, Maida & Milk in whipped Yogurt and set aside.
2. Mark small cuts at tip of Tomato and dip into boiling water for few seconds. Then dip into cold water to cool down. Then peel of the skin of Tomato from the open tips neatly. Fine chop the peeled tomato or make puree in a blender.
3. Heat butter in a pan then add cumin seeds, chopped ginger & garlic till they start to sizzle. Sim the flames then add chopped onion, green chillies & sauté for 2 minutes. Then add chopped tomato or puree and stir for few seconds. Add the mixture of yogurt slowly and let it cook for 2 minutes and shut the flame off. Add salt at last as per your taste & mix it well.

Method of Preparing Chicken Balls:

1. Grate the cucumber and wrap in muslin cloth to squeeze out all water from it.
2. Add corn flour, shredded chicken, sweet corn & salt with dry cucumber. Prepare small balls to deep fry in a pan till golden.
3. Serve the fried balls in Soup with chopped coriander garnishing.

Tips:

1. Always cook Yogurt mixture on low flame to avoid spoiling.
2. Always serve this soup immediately as storing for more then 15 minutes will spoil the

Dahi ke Kebab

Origin: Awadh
Preparation Time: 35 Minutes
Cooking Time: 15-20 Minutes
Serves: 15

1 Cup Hung Yogurt & Whisked
250 gm Roasted Gram Flour (Besan)
2 medium size Bulbs - Chopped Onion
2 pc Green Chillies deseeded & chopped
1 Tablespoon Chopped Coriander Leaves
2 inch size fresh Ginger Peeled & Chopped
1 Tablespoon Garam Masala Powder
1 Tablespoon ground dried Fenugreek leaves (Kasuri Methi)
1 Tablespoon Turmeric Powder (Haldi)
1 Tablespoon Red Chilli Powder
2 Cup Bread Crumbs
½ cup oil/ghee for shallow frying
Salt to taste

Method
Whisk the hung Yogurt with roasted Gram Flour in a bowl to mix together and keep aside.
Stuffing: In a separate bowl put the onions, chillies, coriander, ginger, garam masala, fenugreeks, turmeric, chilli powder & salt. Mix together & set aside.

Spread the mixture of Yogurt & Gram Flour on wet palms of your hand very gently. Stuff small amount of the stuffing and cover up the sides to form small sized kebabs to prepare 15 pcs.
Roll both sides of the kebabs gently in bread crumbs and put in for shallow frying for 3-4 minutes until golden brown.

Serve Hot.