Murgh Paneer Handi Recipe | Lively Weekends | Desi Food

Method:
Cut capsicum and onion thick julian(strips)
Then in a pan add 1 tbsp butter and stir fry them for a min and dish out.
Mix cream and milk and place aside.
In same pan add butter 1 tbsp and garlic. Stir until aroma releases and add chicken. Stir fry for 3 to 5 min until light golden. Add water and cook 15 min until water almost dries. Add milk and cream mix, salt, black pepper, white pepper, green and black cardamom powder, nutmeg and mace powder and cook on medium slow flame. For another 5 to 7 min. Add vegetables onion capsicum and green chillies (smash them a little) and cook for few min until little thicken. Dish out and grate cheddar cheese over it before serving.
Serve with garlic naan.

Method:
Knead dough with flour, salt, sugar, yeast and water for 10 min properly. Then apply oil and let it rest for an hour until its double in size.
Then make balls and flatten them using rolling pin or fingers and place on baking tray. Apply butter over it and sprinkle garlic over it and press it a bit and make holes in it. Bake on 200°c for 6 to 8 min.

Method:
Cut capsicum and onions into thick dice and stir fry in little oil for 2 min. Turn off flame and sprinkle salt, and lemon juice. Keep aside
Make 4 balls of the dough.
Flatten them and spread pizza sauce, tikka boti chunks, capsicum and onions, mozarella cheese and cheddar cheese, little oregano and fold like d and seal well.. Egg wash, sprinkle some cheese and oregano on top and bake in tray on 180°c for 12 to 15 min

Method:
In a pan add milk and bring to boil to make custard.
In a bowl mix milk powder, sugar, yolks, saffron, cardamom powder, orange food colour, pour in hot milk and beat well then pour back mixture in pan and cook for few mins until it thickens and sugar dissolves well.
Let it cool.
Chop jalebi and keep aside
Whip cream and fold in custard in 3 halves. Add jalebi chunks ( leave some for topping) and fold in well.
Place it in air tight container and freeze.
After 2 hours beat once and add more jalebi chunks then freeze over night