Spinach Quiche, Achari Chicken And Chocolate Barfi by Zarnak Sidhwa

Ingredients for Chocolate Barfi:

• Milk  1 liter
• Unsalted butter  75 gm
• Sugar  400 gm
• Cocoa powder  1 tbsp
• Ghee  1 tbsp
• Flour  2 tsp
• Almonds and raisins  as required
• Chocolate grated  as required

Method:

1. Mix milk, unsalted butter, sugar and cocoa powder in a pan whisk on low flame continuously.
2. Roast the maida slightly in ghee till it turns light brown in color.
3. Remove pan from the  heat and add the flour roasted in ghee to it. mix well and pour it in a greased tray and spread evenly.
4. If needed, sprinkle finely cut nuts or grated chocolate over it.
5. Once it starts cooling cut into desired shape and serve hot or cold.

Ingredients for Spinach Quiche:

• Flour, sieved  200 gm
• Unsalted butter  100 gm
• Cold water  2 tbsp
• Salt  a pinch
• Egg  1

For Filling:

• Spinach  1 cup
• Eggs 3
• Cream  8 fl oz
• Cheddar cheese  4 tbsp
• Oil  1 tbsp
• Black pepper  1 tbsp
• Garlic  2 cloves
• Onion  1 small
• Nutmeg  1/2 tsp
• Oregano 1 tsp

Method:

1. For the base: Mix cold butter with flour and salt till mixture resembles breadcrumbs.
2. Add in egg and cold water gradually and mix to form  dough.
3. Chill dough wrapped in cling for 1 hour at least and then pastry in a 9'' quiche or flan tin with a loose bottom base.
4. Chill again.
5. Bake blind, using a large sheet of greaseproof paper and some beans to weigh the pastry down, at 180 degree C for 25 minutes, remove beans and pepper and brush with a beaten egg, bake again for 5 more minutes.
6. To make the filling: Beat cream and egg together.
7. Heat oil add onion garlic and black pepper, then the spinach and saute till done.
8. Mix in nutmeg and set aside.
9. When the base is slightly cold add the spinach mixture and top with the cream and eggs beaten together and then sprinkle the cheese.
10. Sprinkle some oregano and bake at 180 degree C for 20-30 minutes or till set and cheese is golden.
11. Serve warm sliced or cold with a salad.

Ingredients for Achari Chicken:

• Chicken  1 kg
• Large green chilies  250 gm
• Dry red chilies  4-5
• Fenugreek seeds  1/4 tsp
• Mustard seeds  1 tsp
• Fennel seeds  1 tsp
• Onion seeds  1/2 tsp
• Salt  to taste
• Turmeric powder  1/2 tsp
• Yogurt  1/2 cup
• Oil  3 tbsp
• Onion  3 medium
• Ginger garlic paste  1 tbsp
• Red chili powder  1/2 tsp
• Coriander powder  1 tbsp

Method:

1. Grind re chilies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
2. Slit the large chilies, keeping the stems intact, and add to the chicken and mix.
3. Set this aside in a refrigerator to marinate for 1 hour.
4. Heat oil. cut onions into small cubes and add.
5. Saute lightly. Add ginger garlic paste and saute till lightly browned.
6. Add red chili powder and coriander powder and saute. Add the remaining ground spices and stir.
7. Add marinated chicken along with the marinate and stir well.
8. Add 1 cup water and mix well.
9. When it comes to a boil, cover and cook on low heat for 15 minutes or till the chicken is completely done.