Chicken Stew, Fish Salan And Vermicelli Squares by Zarnak Sidhwa

Ingredients For Vermicelli Squares:

• Butter 1/4 cup
• Crushed thin vermicelli 200 gm
• Salt a pinch
• Crushed almonds 1/4 cup
• Crushed pistachios 1/4 cup
• Desiccated coconut 1/4 cup
• Condensed milk  1/2 cup
• Almonds & pistachio for garnishing
• Cardamom powder 1/4 tsp
  
• Saffron threads  a pinch

Method:

1. Heat the butter until melted.
2. Keep the heat on low and add the crushed vermicelli.
3. Stir fry continuously on low heat until the vermicelli changes to a golden brown color.
4. This takes about 5-7 minutes.
5. Add the salt, cardamom, saffron, crushed nuts and desiccated coconut and stir for a few seconds then add the condensed milk, gradually adding as needed.
6. The ingredients should be well combined and should come together easily.
7. For squares, lightly butter a square pan and press the mixture with a flat spoon, patting it down flat.
8. Sprinkle some extra almonds and pistachios to garnish and press them so they stick.
9. Let this set in the fridge for half an hour.
10. Cut the squares and serve.
11. For vermicelli balls, grease your hand slightly and shape mixture into balls and garnish with almonds/ pistachio flakes.
12. Allow to cool completely and serve.
    

Ingredients For Fish Salan:

• Fish 1/2 kg
  
• Coconut grated 1 small
  
• Coconut milk 1/2 cup
  
• Sesame seeds 2 tsp
  
• Coriander seeds 2 tsp
  
• Mustard seeds 1 tsp
  
• Cumin seeds 1 tsp
  
• Poppy seeds  2 tsp
• Turmeric 1/2 tsp
  
• Red chili powder 2 tsp
  
• Green chilies 2
  
• Garlic 2-3 cloves
  
• Oil  2 tbsp
  
• Onion Sliced fine 1
  
• Curry leaves few
  
• Tamarind 2 tbsp
• Salt 1 tsp

Method:

1. To make masala grind the sesame seeds, coriander cumin mustard, poppy seeds grated coconut chili powder, turmeric garlic and 1 onion to a fine paste.
2. Soak the tamarind in 1/2 cup of water.
3. Heat oil and add the sliced onion and fry till crisp.
4. Put the masala paste and fry the oil separates.
5. Now add the fish pieces and saute gently.
6. Pour in the dissolved coconut milk and add salt along with the curry leaves.
7. Gently simmer till done.
8. Lastly add the tamarind water and again simmer a little.

Ingredients For Chicken Stew:

• Boneless chicken 1/2 kg
  
• Thick yogurt 1/4 cup
  
• Yogurt 1 tbsp
  
• Onion chopped 1 large
  
• Ginger garlic paste 2 tsp
  
• Ketchup 2 tbsp
  
• Oil 2 tbsp

For Spices:

• Cinnamon 1/2 inch stick
  
• Black cardamom 1
  
• Green cardamom 2
  
• Cloves 2
  
• Coriander powder 1 tsp
  
• Cumin powder 1 tsp
  
• Red chili powder 1 tsp
  
• Garam masala 1 tsp
  
• Salt  1 tsp

Method:

1. Heat oil, add all the above mentioned spices and saute.
2. Add onion, ginger garlic paste and fry till onions are pink in color.
3. Now add chicken, saute, reduce heat cook till chicken is almost cooked.
4. Add yogurt, ketchup, mix well and saute till oil comes on top.
5. Pour chicken stew into serving bowl, pour a tbsp of yogurt and serve hot.