MURG MALAI KHORMA

INGREDIENTS :

1 chicken,boneless,medium pieces

1 tsp- ginger paste

1tsp- garlic paste

2 green chillies,chopped

3 tomatoes,skinned and chopped

2 cups yogurt

1/4 tsp nutmeg and mace powder

1 tsp cumin seeds powder

1 tspn coriender seeds powder

1/2 tsp ground peppercorn

1/4 tsp ground cardamom and cinnamon

10 almonds ground

2 tsp water melon and musk melon seeds grounded

150 gms fresh cream

1/2 cup oil Salt to taste

PROCEDURE :

Blend into a puree the yogurt,ginger and garlic,green chilliesand tomatoes.Keep aside.Heat oil.Add the puree along with the ground water melon and musk melon seeds.Stir briskely and bring to a boil.Slip in the chicken pieces,add salt and stir occasionally. Cook till the chicken is tender.Add very little water,if required.When chicken is tender,add the spieces at 'A' and the ground almonds.Reduce heat and after a couple of minutes.add the cream and mix gently. Serve hot.

COCKTAIL GOBI SAMOSA

FOR THE DOUGH:
Ingredients: 3/4 cup plain flour [maida]
1/4 cup fine semolina
1/4 tea spoon salt
A pinch baking powder
Vegetable filling:
Medium cauliflower grated 2 cups
1 boiled potato---mashed coarsely 1/2 cup
1/2 inch/ 1 centimetre piece fresh grated ginger
1/2 teaspoon red chilli powder
salt to taste
3 tbsp oil
1 tsp roasted groung cumin seeds
1/4 tsp dry mango powder
1 tbsp each raisins and cashew's chopped
2 green chillies de-seeded and finely chopped
1/4 tsp sugar

PROCEDURE:
1. Sift flour,semolina, salt and baking powder into a bowl. Rub in ghee or butter. Add a few tbsp's of cold water to form a firm dough. Knead for 5 to 7 minutes until the dough becomes smooth and elastic. Cover the dough and keep aside for 30 minutes or longer.
2. To prepare the filling, heat 3 tbsp oil in a pan, remove from heat. Add ginger,salt,red chilli powder,ground cumin seeds and dry mango poweder.
3.Return to heat. Add cashew's. Cook for a few seconds. Add potatoes stir for a few seconds. Add cauliflower, mix well. Add sugar and green chillies.
4. Cover and cook on low heat till the cauliflower is cooked. Make the filling spicy if u like. Keep aside.
5. Make lemon sized balls of the dough. Roll out into thin rounds. Cut each circle in half. Brush some water on the straight edges. Pick up the half circle and form a cone shape, overlapping straight edges and pressing firmly to seal the seam. Fill cone 2/3 with the filling about 1 tbsp of the filling in each cone.
6.Press together to make a secure joint.
7. Deep fry in medium hot oil till golden. Serve with mint or tamarind chutney.