Chicken Rezala with Saffron

Chicken Rezala with Saffron

Perfect for entertaining, this chicken dish was marinated and simmered in the same skillet. The only bit of work was blending the paste comprising Greek yogurt, almond slivers, deep-fried onions and raisins.

Everything was combined in the skillet and left at room temperature to marinate for 2-3 hours, then slowly simmered over medium heat for 25-30 minutes until oil floated to the surface. It's the creamiest, most succulent chicken preparation that I have had in a long time. I have Mum to thank for introducing me to this dish.

Microwaved Mango Kalakand

Mango & Ricotta Dessert

Serving Suggestions

Cook Time: 16 minutes
Prep Time: 5 minutes
Cooling Time: 1 hour
Makes: 25 pieces

Ingredients:
1 tub (15 oz.) Sargento Ricotta Cheese or grated Paneer
1 can (14 oz.) Carnation condensed milk
1 pkg. (3.2 oz.) Carnation milk powder
1 cup mango pulp
1 tsp. cardamom powder
½ tsp. saffron
¼ cup chopped cashews

Directions:

1. In a microwave-safe dish, mix first four ingredients until all lumps are smoothed out.
2. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
3. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
4. Microwave 2 minutes uncovered, take out, add cardamom & mix well, loosening the edges.
5. Microwave 2 minutes uncovered, take out, add saffron and mix well, loosening the edges.
6. Microwave 2 minutes uncovered, take out and mix well, loosening the edges.
7. Press down and flatten the mixture, sprinkle cashews on top and press down firmly.
8. Cover and refrigerate for an hour before cutting into 25 pieces. 
9. Serve chilled.
    

Aam Doi - Baked Mango Yogurt Dessert

I found this recipe on Bong Mom's Cookbook but modified it a bit because the idea of using mango pulp as well as condensed milk seemed too sweet.  This is made the same way as Bhapa Doi except that condensed milk has been replaced with mango pulp. 

This is very quick and easy to make and took me exactly 10 minutes to put together and pop in the oven before setting the table for dinner.  We were so anxious to try it that we had it for dessert right after dinner today.

Ingredients:

1 cup (8 oz.) mango pulp*
1 can Carnation Evaporated Milk
1 tub (7 oz.) Greek unflavored yogurt**
1/2 tsp. saffron, crushed

Directions:

1. Preheat oven to 300F.
2. Blend all ingredients and pour into an oven-proof dish.
3. Place the dish in a larger pan of water.
4. Bake at 300F for 45 minutes or until the edges brown slightly.
5. It's okay for the center to jiggle slightly.
6. Refrigerate overnight and serve cold.

*   Mango pulp is available in cans in Indian grocery stores.

** Greek yogurt is thick enough that it doesn't need to be strained, which saves time.  If Greek yogurt is not available use plain yogurt that has been strained overnight or use this tip provided by Vidya for a quick way to strain yogurt:  Spread a whole ( yes all 20 pages ) newspaper on your counter, cover with cheese cloth, folded twice over. Spread the yogurt on this in a 1/2 " thin layer. Wait 10 mins and it's done! Wait a little longer and you have a nice curd cheese.

Gajar (Carrot) Halwa

I like using baby carrots for this recipe because they're already peeled and since they're so small, can be cut in half before grating in the food processor. It's much easier than dealing with big carrots.

Serves: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

1 pkg. baby carrots, cut in half
1 cup golden raisins
1 cup milk
1/2 tsp. saffron, crushed
1 pkg. Gits Kulfi Mix
Sugar to taste
1/4 tsp. salt
2 Tbsp. ghee
Chopped almonds

Method:

1. Process carrots in food processor.
2. Over medium high heat, cook carrots, salt and raisins with milk until very little milk remains.
3. Add saffron, Kulfi Mix, stir and taste for sweetness.  Add sugar according to taste.
4. Cook the halwa until sugar dissolves and liquid evaporates.
5. Stir in the ghee, garnish with almonds and serve either hot or chilled.

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