Sunday, September 27, 2009

Apple Jelly (Aple Jely)


1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

  • Cut the apples in quarters and boil them in water with cloves till they become soft.
  • Drain through a muslin cloth.
  • Measure the juice and allow 2 cups sugar to each pint of juice.
  • Heat the juice, add the sugar and lemon juice and stir till dissolved.
  • Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
  • Cool and pour into clean and dry jars.

Saag Chicken (Sag Chiken)


Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve.