Let me wish you all a happy Makar Sankrant.

Whenever something creative happens on the hob, there is a ripple of excitement that starts out from the kitchens and travels into our offices! The result is that I have to pen it all down! Yesterday was the trade test for a young Chef of Indian cuisine. He has some 6-7 years experience. We hold these tests before we can decide about including the person in the team. What were put before us on the table were two unique recipes and each was presented very nicely. I had heard and read a lot about garlic kheer but never made it. Yesterday I tasted one of the best garlic desserts. The other recipe was a take off on the tangdi kabab but the name Tangdi Kulfi Kabab was perfect! It is but fair that I share this pleasant experience with you in words and pix.
First the Lasooni Phirni. Take a pan, put 2 tablespoons pure ghee. Let it melt and then pour in 5 cups milk. Reduce to half of the quantity. Soak 1 heaped tablespoon rice for 10 to 15 minutes, drain and grind into a paste. Soak 25 grams cashewnuts in warm water for 20 minutes, drain and grind into a paste. Bring one cup of water to boil and add 3 peeled cloves of garlic and 5 grams of alum (phitkari). Cook till garlic leaves its bitterness. Drain. In the thickened milk add rice paste, cashew paste and 4-5 tablespoons of sugar. Cook for 7-8 minutes, stirring continuously. Chop the garlic and add to phirni. Garnish with sliced pistachios. Serve chilled.
To make the Tangdi Kulfi Kabab, take 3 chicken leg pieces, and apply 3 tablespoons ginger-garlic paste, 2 teaspoons chaat masala, 2 teaspoons lemon juice and salt. Marinate for 1 – 2 hours in the refrigerator. Grate 200 grams cheese and mix in 5-6 tablespoons cashewnut paste, 100 ml cream, 4 tablespoons yogurt, 5 chopped green chillies, salt, chaat masala and 1 teaspoon elaichi powder. Apply this mixture on the marinated chicken. Wrap up neatly and tightly in foil. Bake for 10-15 minutes. Serve with onion lachcha and lemon wedges.
Till I write again.
Sanjeev Kapoor.
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