Sheer Korma

Ingredients :

100gms - Vermicelli
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml

Cooking Instructions :

- Fry nuts in 2tsp butter till light golden colour, drain and keep aside.
- Fry vermicelli in the remaining butter until golden brown.
- Make a sugar syrup (one string consistency).
- Boil the milk until it is thickened to half the quantity.
- Add the fried vermicelli to the milk and cook. Do not allow lumps to form.
- Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
- Sprinkle cardamom powder. Garnish with fried nuts.
- Serve hot or cold.

Mirchi Ka Salan

Ingredients :

250 gms - Green chillies
50 ml - Oil
30 gms - Tamarind pulp
100 gms - Beaten yogurt
2 tbsp - Lemon juice
Salt to taste
250 gms - Onions
35 gms - Roasted peanuts
35 gms - Grated coconut
10gm - Ginger
10gm - Garlic
1 Tsp - Sesame seeds
Chopped coriander leaves

Cooking Instructions :

- Saute onions in oil
- Grind sauteed onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.
- Stir well by adding yogurt, lemon juice and salt.
- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies. Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.