Food Diaries Recipe | 18 Feb 2023 | Recipes: Murgh Malaiwala & Coconut Sago Pudding | Chef Zarnak Sidhwa

Method
Marinate chicken with ginger, garlic paste and white pepper for few minutes.Dry roast the whole spices and grind them. Heat oil, add onions and cook till soft, add cream, green chillies, milk and the marinated chicken, mix well. Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, dry fenugreek powder, all spice powder, a pinch of saffron. Saute well and cook till chicken is done. Add salt. Garnish with chopped almonds and serve hot.

Method

Boil water. Add sago pearls and cook for 30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan. Turn off the heat and let the pearls rest in the hot water for another 30 minutes. Rinse the pearls under running water to cool and drain well. If you still see a white dot in each pearl, repeat the previous steps by boiling the pearls for 30 minutes and letting them sit for 30 minutes until all the tapioca pearls become completely transparent. Drain well and transfer into a bowl. Stir in honey to prevent them from sticking together. Mix coconut milk and condensed milk until well combined. Divide the cooked pearls between serving bowls. Stir in the coconut milk mixture. Top with diced fruit and serve.

Method:
Place the sugar and lemon juice in a saucepan until dissolved. Allow to cool. Place this sugar syrup in the blender with the whole lemon and freshly grated ginger and blend until frothy. Then pour in red syrup and garnished with fresh mint leaves.