BOMBAY KITCHEN FROZEN RECIPES

Steps:

• Place the rack as close to broiler element as possible and preheat a pizza oven or standard oven to 475 degrees F.
• For the chicken: Stir together the ginger-garlic paste, paprika, garam masala, turmeric, dried fenugreek leaves, lime juice, 1 teaspoon kosher salt and a few grinds of black pepper in a large bowl. Add the chicken and, using your hands (I use a glove!), massage well into the chicken. Drizzle with enough oil to gently coat the chicken and massage again. Make sure the chicken is evenly coated with the marinade. At this point, you could refrigerate the chicken overnight to marinate. If you don't have time for that, let it sit for 20 minutes at room temperature.
• Place the chicken in a 14-inch cast-iron pan and slide into the oven under the broiler, if using a regular oven. Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 155 degrees F, about 15 minutes. Turn the broiler on and cook until the top of the chicken is gently charred, about 5 minutes.
• Remove from the oven and let rest for 5 minutes in the pan, then slice thinly. Set aside in a bowl, pour the pan juice over it and keep warm.
• For the salad: Add the fennel, fennel fronds, onions, lime juice and a hefty pinch of salt and toss to combine. Set aside to marinate for 10 to 15 minutes. Add the cilantro and a sprinkle of chaat masala if desired. Taste for seasoning and set aside.
• For the eggs: Set a medium nonstick pan over medium heat. Beat the eggs well, with a good pinch of salt and pepper. Set aside. Pull the paratha right out of the freezer and flop onto the pan. Cook on one side until gently browned, then flip and cook on the other side to the same level. Remove from the pan. Now pour about an egg's worth of egg mixture into the pan and immediately place the cooked paratha on top, twirling the paratha so the egg coats the surface. Cook until the egg is cooked through. Remove from the pan.
• To assemble, place a small handful of chicken down the middle of the egg-coated paratha. Perch some salad on top and sprinkle with another pinch of chaat masala if desired. Roll and serve immediately.
• Combine the garlic, ginger, oil and vinegar in a food processor bowl and process until smooth. Store in fridge for up to 2 weeks.

Steps:

• Mix almonds, pistas, cardamom, saffron, keep aside.
• Grease both sheets on one side, keep aside.
• Make sure to prepare everything before you start cooking Halwa.
• Mix semolina, ghee, sugar, milk in a large heavy pan.
• Place on stove on high heat, bring to a boil while stirring continuously.
• Reduce heat, stirring continuously, till a very soft dough is formed.
• Take off heat, add rose water and 1 tsp. ghee.
• Temper by kneading with a spatula till smooth.
• Place flattened lump in the centre of one sheet, greased side up.
• Cover with second, greased side down.(I just use plastic wrap)
• Roll as thinly as possible with a large rolling pin.
• Before almost done, sprinkle mixed topping evenly over halwa.
• Finish rolling, carefully peel off top sheet.
• Mark pieces as desired, with a pizza cutter, while still soft.
• Cut similar pieces from grease proof paper. Keep aside.
• When halwa is cool and stiff enough to handle, carefully lift pieces.
• Pile interleaved with greaseproof paper, between each slice.
• Store in airtight container.