We are delighted by the overhwelming response we have garnered for our ongoing series on festive recipes for this Diwali.
For this instalment, we asked Chef Zoheb Ali Qureshi from Cross Border Kitchens to share some gems from his repertoire. Hope you have a great time trying these at home and scoring some brownie points with your loved ones.
RELATED: Recipes from The Lodhi's Kitchen
Gulab ki Kheer
Preparation Time 40-45 mins
Serves 2-3 person
Full cream milk 1ltr
Kewra water 5ml
Rose petal (desi) 40gm
Cardamom powder 5gms
Reduce the full cream milk in a lagan with sugar make a thin rabri.
Add gulab jal, ittr, kewra,cardamom powder and fine chopped rose petals.
Serve cold and garnished with pistachios and saffron.
Dahi Wala Murgh
Preparation Time 60 mins
Serves 3-4 person
- Chicken curry cut 1kg
- Oil 60ml
- Coriander powder 3 tblspn
- Salt to taste
- Ginger garlic paste 30gms
- Green chilly chopped 20gms
- Chopped ginger 15gms
- Turmeric powder 2tbsp
- Onion paste 60gms
- Coriander chopped 15gms
- Yoghurt (beaten curd) 150gms
Heat oil and add coriander powder and turmeric powder.
Add ginger garlic paste and add onion paste till it leaves oil.
Add yoghurt, chopped chillies and bhuno well.
Add chicken pieces and bhuno with yoghurt.
Finish with chopped ginger and chopped coriander.
Coconut Rice Pudding
Preparation Time 35mins
Serves 1-2 person
- Milk 2 cups
- Water 2 cups
- Rice (washed and soaked in water) 25 gms
- Sugar 10gms
- Coconut milk 1 cup
- Salt to taste
- Cinnamon powder 1gm
- Mango 1
- Mint leaf for garnishing
Stir together milk, water, rice, and sugar in a medium saucepan over medium flame.
Bring to a simmer, and cook, stirring often, until thickened, about 22 minutes.
Add in coconut milk, cinnamon powder, and salt. Cook, stirring occasionally, until creamy, about 10 minutes.
Serve topped with chopped mango and mint leaf.