Food Diaries Recipe | 04 March 2023 | Recipes: Pineapple Gujiya, Elaichi Sherbet & Tikka | Zarnak Sidhwa

Method:

In a bowl add water, green cardamoms and let it soak for 4 hours or overnight. In chopper, add soaked green cardamoms and chop coarsely & set aside. Boil water with chopped green cardamoms on low flame for 12-15 minutes. Strain through a muslin cloth the cardamom mixture. In a pan add the strained cardamom water, sugar and rosewater, mix well and cook on low flame for 12-15 minutes. Add green food color and cook on low flame for 25-30 minutes or until syrup is thick & keep mixing in between. Let it cool down. Store in a clean sterilized bottle in the refrigerator, to enjoy the sherbet in 1 cup of milk or water add 2-3 tbsp of the elaichi sharbat,mix well & serve.

Method
Sieve the flour and add oil in flour and mix with fingers. Add little water and make a tight dough, cover with damp cloth and keep aside. For the filling heat khoya in a pan till it melts. Add sugar, green cardamom powder, raisin and nuts, coconut and cook on slow flame till sticky. Allow it to cool. Divide the dough into small balls and roll each ball into small rounds. Fill them with the pineapple filling and seal the pastry in half moon shape, twisting the edges inwards. Fry in hot oil till golden brown in color and garnish with tutti frutti.

Method

Mix all ingredients of marination and cover the chicken thoroughly with it.
Marinate overnight in the fridge. Next day in little oil cook chicken until done. Mix all the ingredients of sauce in a bowl. Pour on the chicken and mix. Smoke this chicken at this stage with a piece of red-hot coal and few drops of oil. Add pasta and vegetables. Heat oil in a pan, add cumin and red chilli. Let red chillies turn dark then pour tempering over the chicken.
Serve with boiled egg, coriander, potato sticks and salad leaves.