Main

kofta was made after mixing, ground beef with grinded parsely, onions, garlic salt, and garam masala. Shape into round balls.

Fry onions, garlic, garam masala, tomatoes, dry mint leaves and add the kofta balls in it. fry for 3 mins, add water, salt. Bring to boil for 10 mins

(use 4 tomatoes for 1/2 kg meat)

1 litre of milk
8-10 slices of bread
1 to 1 1/2 cup sugar
1 cup milk powder
2-3 green cardamom(discard its shell/skin-ground seeds)
oil
Pistachios(sliced thin vertically)
Almonds(sliced thin vertically)
yellow food color
1. Fry the slices of bread in a little oil until light brown (I made french-toast in place of this)
2. Remove ,cut these bread slices diagonally and set it aside.
3. Combine milk, milk powder, sugar ,color and cardamom.
4. Bring it to boil and reduce heat to medium.
5. Keep simmering until the milk gets thickened.
6. Arrange the bread slices in the milk and bring to boil. Turn once to coat both sides. Let milk thicken.Remove from heat.
7. Now arrange the soaked bread slices where you want to serve. Decorate it with chopped nuts. Serve it cold.

3 potato cut into cubes
1 medium onion, peeled and cut into rings
1 small onion, grated
6 cloves garlic, grated
1 tsp ginger grated
1.5 kg whole chicken cut into big pieces
1 tbsp salt
1 tsp turmeric powder
1 tsp corriander powder
1 tbsp sweet n sour thai sauce
2 tbsp honey
1 tsp garam masala
1 tsp chilli powder (also kashmiri/paprika/etc for colour)
1 lemon, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
BBQ hot sauce
Charcoal, wood

Clean the chicken well. Cut 1cm slices into the breast pieces , thighs, drumsticks. skinless preffered. 
 

Marination: sprinkle honey, salt, turmeric, corrainder, garam masala, chilli, ginger, garlic, onion paste, olive oil, sweet-sour thai sauce, lemon juice, and mix well to coat. Cover and let it marinate for 30mins.

Place the potatoes onion rings halved garlic all around the chicken. sprinkle salt and garlic over them to add flavour

Brush BBQ hot sauce over the pieces as you turn & flip them over. it will take about 15 mins over good charcoal heat.

1 litre full cream milk – bring to boil in a heavy pan.
2 table spoon almonds – peel, grind and add.
Seeds of 8 cardamoms – add. Boil the milk until reduced to ½ litre.
2 drops almond essence (not more) – add.
Strain the milk through cheese cloth, squeeze the almonds until dry, and then discard the pulp

400 ml sweetened condensed milk –add to almond milk
2 table spoon unsalted pistachio nuts – peel and coarsely crush
500 ml cream – add to almond milk and blend

Freeze the mixture until slightly firm, then whisk until smooth; transfer into individual cups, freeze overnight.

Remove the kulfa from freezer some time before serving, turn it onto a plate.

Decorate it with crushed pistachio and almond nuts and serve.