Tosha *
Prepared for the Urs of Hazrat Nizamuddin Auliya and Amir Khusro
Boil: 1 cup long grain rice. Drain. Set aside. Heat: 50 gm ghee in heavy saucepan. Fry8-10 pods each, green cardamom and cloves. Add:1 cup sugar, 2 cups water. Dissolve intochasni. Add: cooked rice. Mix: a pinch of red food colour in water. Swirl into Tosha.Cover and cook 5 minutes. Heat and fry separately in 50 gm ghee: 5 slivered dates, 20blanched almonds and 2 tsp sultanas. Remove and drain. Serve Tosha warm, garnished withnuts and dried fruit.
Chukander Gosht *
Meat cooked with Beets Serves 8
Heat: 1/2 cup oil in heavy pan, over medium heat. Add: 2 medium onions (sliced). Brownwell. Remove and drain: on kitchen paper. Fry: in the same pan. 1 tsp each ginger/garlic,1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp turmeric Add: 500 gm cubed boneless meat, 500 gm chopped beets with leaves. Bhunao and then add 1 1/2 cupswater. Add: salt and amchoor to taste. Cover and cook: till tender. Serve hot, garnishedwith fresh coriander leaves.
Copyright Recipes from an Urban Village. Published by The Hope Project. Price Rs 295. *Recipes abridged by Outlook.
