Chicken White Karahi, Gajar Aur Khoya Ka Halwa And Alsi Naan by Chef Gulzar

• Chicken : 500 gm
• Yogurt: 250 gm
• Ginger garlic paste: 2tbsp
• Ginger: 1 piece
• Fresh coriander: 1/2 bunch
• Green chilies: 4-5
• Corinader chopped: 1 tbsp
• Cumin chopped: 1 tbsp
• Black pepper: 1tsp
• Cream: 1/2 cup
• oil: 1 cup
• Salt: to tatse

METHOD:

1. Light brown chicken in heated oil, now add ginger garlic paste and cook.
2. Now add chopped coriander, chopped cumin, red chilie, yogurt, green chilies, and 1 1/2 cup water and cook on high flame.
3. Now add green chiles and cream and cook until water starts to dry.
4. At the end garnish with ginger and coriander.

            GAJAR AUR KHOYA KA HALWA

• Carrot grated: 1 kg
• Milk: 500 gm
• Khoya: 250 gm
• Sugar: 1 cup
• Kewra essence: few drops
• Clarified butter: 4 tbsp
• Dry fruit: as required
• Silver leaves: as required

METHOD:

1. In a pot add milk and grated carrots and cook together, when milk starts to dy add sugar in it.
2. When water of sugar starts to dry add khoya and clarified butter and cook well.
3. When fragnance starts to come after cooking add few drops of kewra essence and remove from stove.
4. Ath the end garnish with dry fruits, khoya and silver leaves and serve.

                         ALSI NAN

• All purpose flour: 2 cup
• Yeast: 1 tbsp
• Alsi seed: 1 tsp
• Sugar: 1 tsp
• Butter: 1 cup
• Salt: to taste

METHOD:

1. Add sugar and yeast in luke warm water and leave or some time, when yeast starts to rise add it in a mixing bowl.
2. Now add all purpose flour, salt, clarified butter and make dough by adding milk or water, now cover it and leave or 2 to 3 hours.
3. Now take it out and give round form to it.
4. Now give chapati shape to it and prick with fork and add alsi seeds on it,.
5. Now bake it for 8 to 10 minutes on already pre heated oven at  200 C.
6. Brush with butter and again bake for 1 to 2 minutes.
7. Serve hot.