Caramalized Semolina (Suji) Halwa

After testing lots of recipes with my lovely ammi jaan, we finally reached a consensus that this is the most sondha (fragrant) and mouth-watering halwa recipe ever! Sharing the secret with you all... its also a hit with my 20 month old... Enjoy...

Ingredients:

1/2 cup oil
1/2 cup butter
1 cup semolina
1 cup sugar
6-7 cardamom pods
1 cup boiling water
1 cup milk
dry fruits of your choice
pinch of zarda powder (color)

Directions:

1. Melt butter in 1/2 cup oil and add the cardamoms. Without heating the oil too much, add semolina (suji) and on low heat cook it till it changes color to light pink and is fragrant.
2. Add sugar and on medium heat keep cooking till it further changes color to light golden brown. You will be able to smell a signature caramel fragrance.
3. Add cup of boiling water (do not use cold water or the sugar will crystallize and become crunchy) and whisk quickly till the mixture is smooth.
4. Add milk and color and keep whisking. The mixture will now start thickening and will become super sticky. Without losing heart keep stirring for a few more minutes.
5. After some good exercise the mixture will finally give up and start loosening up. Keep cooking and stirring till oil separates and the back of the spoon is clean.
6. Spread in a shallow dish and garnish with dry fruits. Serve with tea or with puris.

Delicious Chicken Ginger Curry

Ingredients:

1/2 KG Boneless Chicken julienne
1/2 cup oil
1 TBS Garlic Paste
1 TBS Ginger Paste
1 tsp red chili powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp ginger powder
1/2 cup yogurt
2 medium tomatoes chopped
2" Ginger Julienne
2-3 Green Chilies chopped
1/4 bunch of fresh green coriander
1/2 cup water
salt to taste

Directions:
1. Combine ginger and garlic paste, red chili powder, coriander powder, turmeric, salt, ginger powder with about 2 TBS water to make a paste.
2. Heat 1/2 cup oil in a sauce pan and add the spice paste and fry for a few minutes till the raw smell disappears (sprinkle some water a few times during the cooking to ensure that the spices do not burn and are yet cooked through).
3. Add chicken and fry over high heat till juices are dry.
4. Add yogurt and fry till oil separates.
5. Add chopped tomatoes, green chilies and ginger and simmer over low heat till tomatoes are softened.
6. Add half cup of water, bring to a boil, add fresh coriander and simmer for 5 minutes.
7. Sprinkle fresh ginger and green chilies and serve.