Producer: Mehak Pal Editor: Mohit Bisht
Make a fine paste of soaked and peeled almonds in a blender. Take a pan, fry chopped onions in ghee, add ginger-garlic paste and tomato puree, and cook until the oil separates. Add dry spices and chicken pieces. After 5 to 7 minutes, add the almond paste and yoghurt and let the gravy thickens.
Make a fine paste of soaked and peeled almonds in a blender. Take a pan, fry chopped onions in ghee, add ginger-garlic paste and tomato puree, and cook until the oil separates. Add dry spices and chicken pieces. After 5 to 7 minutes, add the almond paste and yoghurt and let the gravy thickens.
Make a smooth paste of soaked almonds and cashews. Heat ghee or oil in a pan. Add cumin seeds, chopped onion, and ginger-garlic paste. Add the tomato puree and cook for a few minutes. Now, add turmeric, red chilli powder, and salt. Add the almond-cashew paste and cook for a few minutes.
Add soaked rice to boiling milk. Cook it on a low heat till it thickens. Add sugar, sliced almonds, cardamom powder, and saffron strands to the mix. After 15 to 20 minutes, garnish the kheer with nuts and serve.
Take a pan and add the almond-pistachio powder with sweetened condensed milk and cardamom powder to it. Cook it on a low heat. Once the mixture thickens, switch off the flame and let it cool. Grease your palms with ghee and shape the mixture into small ladoos.
Blanch the green beans in boiling water for 3-4 minutes. Transfer them to a bowl of ice or cold water. Now, melt butter in a pan, add chopped garlic, and then the green beans. Cook them for 5 minutes. Add the sliced almonds, salt, and pepper. Cook it for 2 minutes more till the almonds are roasted.