KASI INDIAN FOOD RECIPES

Steps:

• Heat little ghee in a pan over medium flame.
• Saute the pumpkin for 2 to 3 minutes.
• Remove and grind the pumpkin to a smooth or coarse (as desired) paste.
• Heat little ghee in the pan.
• Add the ground pumpkin and sugar.
• Gently add the remaining ghee, stirring all the time.
• Add the condensed milk. If using khoya, mix it with 1 1/2 cups of water and add.
• Add kesari powder, cashew nuts, cardamom powder and mix well.
• When it starts to leave the sides of the pan transfer it to a greased plate.
• Keep aside to cool.
• Before it cools completely, slice it into desired shapes.
• Store in an airtight container.
• Serve.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.