Milk Apple and Nuts Delight and Aishwarya Rai’s Chicken Curry

Aishwarya Rai’s most loved chicken curry (Recipe graciousness: Purushottam Shetty. This dish was served at Aishwarya’s pre-wedding celebration at her home.)

Ingredients Step 1

Coriander seeds

1/2 tbsp – Sesame seeds

1/4 tsp – Cumin seeds

4-5 – Peppercorns

1/2 tsp – Methi seeds

2 – Garlic cloves

Step 2

1/2 – Coconut, ground

2 – Onions, finely cut

10-12 – Dried red chilies

1 tsp – Turmeric powder

2 tsp – Ghee

Step 3

1 kg – Chicken, with bone, spotless and cut into medium-sized pieces Milk of 1 coconut

1 – Onion, finely cut

1/2 – Tomato, finely diced

Some curry leaves

1 tbsp – Coconut oil Salt to taste

Method Step 1:

Prepare the Masala

* In a container, put some coconut oil and include every one of the fixings.

* Toast on medium fire for 4-5 minutes, blending them so they don’t smolder, and meal equitably. Expel the cooked fixings from the dish and put them aside.

Step 2

* In the same container, including the ghee, cut onions, and tomato, and sauté for 3 minutes.

* Add the ground coconut, turmeric powder, and curry leaves, and sauté for 5 minutes. Turn off fire and cool.

* Then, put the blend in a processor along the toasted masala arranged and crush them until a smooth thick glue is shaped (adding water every once in a while).

Step 3

* In a different container, put some coconut oil, including the cut onions and tomato and sear until brilliant chestnut.

* Add the chicken and cook on high for 5 minutes.

* Reduce the fire, put the cover and cook for an extra 9-10 minutes, blending admirably on occasion.

* Add the masala arranged in Step 1, salt, curry leaves and blend well. Place top and cook on medium fire for 8-10 minutes.

* Add 3 some water and cook on high fire for 2 minutes. Lessen the fire, place top and stew till chicken is cooked.

* Before killing the fire, include the coconut drain and blend well. Evacuate to a serving dish.

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Pick some new apples and watch your faculties get charmed with an inebriating blend of lovely cinnamon enhance and heated nutty goodness. This is a pastry that will warm your hearts in the colder months. What’s more, if you can hardly wait for till then you can even serve this frosty.

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Servings – 8 Preparation – 15 min Baking – 35 min

Elements for Apple and Nuts Delight

1/2 tin (200g)- NESTLÉ MILKMAID Sweetened Condensed Milk

1/3 container Chopped Badam

1/3 container Chopped Walnut

0.5 tsp-Dalchini (Cinnamon) Powder

1.5 tsp-Baking Powder

1/2 container (40g)- Maida (Flour)

50g-Melted Butter

3/4 container Milk

3-Peeled and Cubed Apple

2 tbsp-Maida (Flour) (for fixing)

2 tbsp-Chilled Butter (for fixing)

2 tbsp-Powdered Sugar (for fixing)

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The most effective method to make Apple and Nuts Delight

In a dish, combine dissolved margarine, maida, preparing powder, cinnamon powder, NESTLÉ MILKMAID Sweetened Condensed Milk and drain. Blend in nuts and apple until covered with the player.

Spread the hitter equitably into a lubed preparing dish. Blend the elements for the garnish till brittle.

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Sprinkle topping blend over apple blend in the dish and prepare for 30-35 minutes at 1800 C or till top is brilliant cocoa. Serve hot or cool.

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