Akhroti Murgh And Chanay Ki Daal Or Coconut Ka Halwa by Rida Aftab

Ingredients for Akhroti Murgh:

• 1/2 cup walnuts
• 400 grams chicken boneless
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• salt as required
• 1 tsp cumin powder
• 1/4 cup yogurt
• 1 tbsp oil
• 2 onions
• 1 tomato
• 4 green chilies
• 1 tsp coriander powder
• 2 tbsp cream
• 1 tsp all spice powder

Method:

1. Add ginger garlic paste, garlic paste, salt, cumin and yogurt and marinate for 30 minutes.
2. Now heat oil in one pan and fry onion until light brown.
3. Then put tomato puree and mix it nicely until oil is separated.
4. Now put green chilies and cook more for 2 minutes.
5. Then put chopped coriander and chopped cumin and cook more for 1 minute.
6. Now add chicken, cover it and cook until tendered.
7. Then put walnuts, cream and all spice powder. cook for 2 minutes and serve hot.
   

Ingredients for Chanay Ki Daal Or Coconut Ka Halwa:

• 1/2 cup gram lentils
• 1/2 cup cashew nuts
• 1 cup jaggery
• 2 tbsp rice flour
• 2-1/2 cup coconut milk
• 1/2 tsp cardamom powder

Method:

1. First, soak gram lentils in water for 2 to 4 hour.
2. Now cook soaked gram lentil with cashew nuts and water until gram lentil becomes soft.
3. Then put jaggery and half cup water in another pan and cook until jaggery is dissolved.
4. Now add coconut milk and cook until it comes 1 boil.
   
5. Then put rice flour and half cup water in one bowl and make paste.
6. Now add in jaggery mixture and stir it continuously.
7. Then add chopped cardamom and cook more until rice flour is cooked well.
8. Now filter mixture of gram lentil and cashew nuts, put in jaggery mixture and cook nicely.
   
9. Then put 1 cup coconut milk and cook until mixture is dissolved well.
10. In end, put in bowl and serve.