HALWA PORI

INGREDIENTS:
Halwa:
Sooji                                    1 cup
Butter                                   1/3 cup
Sugar                                   1/2 cup
Cardamom                           4-5 ground
Water                                  1-1/2 cup
Sliced almonds & raisins       1/4 cup

Poori:
All purpose flour      2 cups + 1 tbsp
Wheat flour             1/2 cup
Water                    3/4 cup (variable)

Salt                        1 tsp

Egg white                1
Ghee/Butter            2 tbsp
Vegetable oil          2-3 cups

METHOD:
Halwa:
1. Boil water, sugar &  few cardamom for 15 minutes till the syrup reduces to 1 cup.

2. Fry Sooji in butter & cardamom till it turns light brown.

3. Over medium low heat, add the sugar syrup in Sooji mixture.

4.Add nuts, cover the mixture & leave it for 15 minutes over low heat.

Orange food color can be added in sugar syrup if you want halwa to be colored.

Poori:
1. Mix ghee/butter, egg & 1 tbsp of  flour together.

2. Mix the rest of the ingredients together. When the dough is fully mixed, add the butter & egg mixture in it.

3. Leave the dough in refrigerator for at least 2 hrs.

4. Make small balls of dough, flatten them 6 inches & deep fry in oil.

Serve warm with halwa.

CHICKEN GINGER

INGREDIENTS:
Chicken boneless         1 pound/1/2 k.g
Tomatoes                     4 medium
Onions                         1 large
Cilantro                        1 cup chopped
Green chilies                 2
Potatoes                       2 medium
Bell pepper                   1 medium
Garlic & ginger             1 tsp  each          
Cumin seeds                 1 tsp
Red chilies                    1/2 tsp
Mustard powder           1/4 tsp
Salt                               1 tsp  
Cardamom powder       1/4 tsp
Ketchup                       2 tbsp
Oil                               1/3 cup
METHOD:
1. Cut chicken in cubes & put in a pan over high heat with all the ingredients except for potatoes, bell pepper, ketchup & oil. Let it cook for 15 minutes till the chicken is done.

2. Add oil in the chicken & fry for 5 minutes.

3. Add ketchup & remaining vegetables & cook over high heat for 5 minutes.

3. Cover the pan & let it cook over medium heat for another 10-15 minutes till vegetables are done.

 Serve with naan/ home made chapati & enjoy.

KASHMIRI CHAI/PINK TEA

INGREDIENTS:
Water                  8-10 cups
Green tea             3 tsp
Cardamom           5-6 ground
Evaporated milk  1/2- 3/4 cup
Sugar                   6 tsp
Baking soda         pinch
Ice cubes            6 cups

METHOD:
1. Put the water with tea & cardamom on stove over medium heat & cook for an hour.

2. Add a pinch of baking soda & ice cubes. Let it cook for another hour.

3. Stir the tea with ladle for 5 minutes & add milk. Color of the tea should be pink.

4. Serve it hot in cups with whipping cream & crushed pistachios on top.