Naye Ghar 🏡mein Kamyab hui Pehli Dawat- Achari boti- Biscuit Pudding Cake- Lal Chicken- Chana Pulao

Lal Masala Chicken
Ingredients
Marination
• Chicken on bones 1-1.3 kg
• Yogurt 2 tbsp
• Salt to taste
• Ginger garlic paste 1 tsp
• Turmeric powder 1/4 tsp
• Red food color 1/4 tsp
Gravy
• Oil 1/2 cup
• Onion 1 big, sliced
• Ginger 1 inch, grated
• Garlic 2-3 cloves, grated
• Green chilies 2-3, thinly sliced
• Red chili 1 tsp
• Turmeric powder 1/4 tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Yogurt 1/2 cup
• Red food color 1 pinch
• Tomato paste 1 tbsp
• Green cardamoms 2
• Dried fenugreek 1/2 tsp (optional)
• Garam Masala 1/2 tsp

Achari Boti
Ingredients
• Chicken boneless 1 kg, cut into big chunks
• Saunf (Fennel) 1 pinch
• Methi dana (Fenugreek seeds) 1 pinch
• Kalonji (nigella seeds) 1 pinch
• Rai (black mustard seeds) 1 pinch
• Besan (Gram flour) 1.5 tbsp
• Desi ghee (Clarified butter) 1/4 cup
• Yogurt 2 tbsp
• Ginger paste 1/2 tsp
• Garlic 1/2 tsp
• Red chili powder 3/4 tsp or more
• Paprika powder 1 tsp
• Salt to taste
• Your favourite readymade pickle 3 tbsp (I used shan)
•  Lemon juice 3 tbsp

Chana Pulao (Pakistani Chickpea Rice)
Ingredients
• Rice 3 cups, soaked for 1 hour
• Ginger 2 inch
• Garlic 4-5 cloves
• Fresh coriander, one handful
• Fresh mint leaves half handful
• Green chilies 1-2
• Oil 1/2 cup
• Cumin seeds 1 tsp
• Black cardamoms 2
• Green cardamoms 4
• Bay leaves 2
• Cloves 6
• Cinnamon sticks 2
• Mace flower (javitri ka phool) 1
• Onion 1 big, sliced
• Tomatoes 2 big, chopped into big chunks
• Turmeric powder 1/2 tsp
• Chili powder to taste
• Garam masala 1 tsp
• Coriander powder 2 tsp
• Boiled chickpeas 3 cans or 4 cups
• Salt to taste
• Water 5.5 cups

Biscuit Pudding Cake
Ingredient
Pudding
• Milk 2 cups
• Cocoa powder 8 tbsp
• Corn flour 5 tbsp
• Sugar 1 cup
• Oil 1/2 cup
• Vanilla essence/powder 1 tsp
Other
• Marie biscuits 300 grams
Preparation
1. Prepare an 8-inch round springform pan by covering the sides with parchment paper. Keep aside.
2. Break each Marie biscuit into 5-6 pieces. Do not crush them into small pieces. Keep aside.
3. Pudding: in a saucepan, add milk, sift into it cocoa powder and corn flour.
4. Then add sugar, oil and vanilla.
5. Whisk well to get rid of lumps.
6. Cook on medium to low, stirring continuously until the pudding is thickened and has “ribbon-like” pouring consistency. If its too thick you can add a little milk and mix. Take the pudding off the flame.
7. In a big bowl, add the biscuits. Pour the pudding and mix quickly to coat the biscuits in pudding. Do not over mix otherwise cookies will become soft and mushy.
8. Pour into the prepared mould.
9. Decorate the cake with leftover cookie crumbs.
10. Refrigerate for at least 5-6 hours or preferably overnight.
11. Enjoy!


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