Chicken sheek kebabs & Chicken with cashewnuts

            Chicken sheek kebabs

Ingredients:
1 weight unit contemporary chicken, finely minced
Onion rings for garnishing


Marinade:
2 tbsp garlic paste
2 tbsp ginger paste
2 eggs
Juice of two limes
2 medium potatoes, boiled
2 onions, ground to a paste
2 tbsp paste of contemporary mint leaves
Salt to style


Dry masala:
1 tbsp coriander seeds
1 tbsp whole jeera (cumin)
5-6 whole red chillies



Method

    Grind all the dry mas-alas along. Keep aside.
 mix all ingredients for the marinade, the bottom dry mas-alas and therefore the minced chicken.
    Mix well, steep for a minimum of one hour.
    Heat water in an exceedingly giant pan.
    Mold the sheesh kebabs on wood sticks.
    Slowly take away the kebabs from the sticks by gently slippery  them out and into the pan of boiling water.
 try this with all the kebabs.
    Boil till the water dries out.
 don't stir the kebabs.
 simply before serving, heat oil in an exceedingly fry pan and shallow fry the kebabs until suntanned.
    Sprinkle juice over the seek  kebabs.
    Garnish with onion rings and serve with mint yogurt Indian relish.

 Method

    Heat a cooking pan or deep frying pan and add oil.
    Heat the oil on a coffee flame.
    Add chicken items and fry slowly.
 because the chicken turns white, take away it from the cooking pan and put aside.
    Drain the oil, except concerning a pair of teaspoons.
 activate a high flame and add the sauce.
 once the sauce begins to boil, add the amylum paste slowly and stir.
    Then, add the chicken, cashew nuts and celery.
    Keep stirring till the gravy thickens.
    Add salt and, finally the vegetable oil.
    For sauce: mix all ingredients in an exceedingly bowl.

 Phirni may be a delicious desert and it created out of milk and rice powder. Firstly, boil one l of milk and scale back it to 0.5. Secondly, add 0.5 cup of sugar and blend well. For flavor, add five inexperienced cardamons. Finally, add the rice powder when mixture it with cold milk. currently let it boil till it begin to thicken. At now, add saffron water. Dish out the equal portion into little bowls and beautify it with rose petals and cut cashew daft. Refrigerate the phirni at-least one hour before serving.