‘Shim’ply delicious

Ingredients

• 500 gm onions (chopped)
• 100 gm garlic and ginger paste
• 250 gm tomatoes
• 3 tbsp mustard oil
• 5 tbsp pomegranate molasses
• 1/2 pound walnut halves (about two cups)
• 800 gm chicken
• 2 cups chicken stock
• 150 gm curd
• 2 tbsp mirch powder
• 3 tbsp coriander powder
• 1 tbsp fennel powder
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper
• Salt
• 1/2 cup fresh pomegranate arils for garnishing.

Method

• The chicken pieces need to be marinated with ginger garlic paste. Keep aside.
• Meanwhile, heat about two tsp oil in a kadai; add  chopped onions and sauté till browned, on a medium high heat. Once the onions are brown,  mix all dry spices.
• Add chopped tomatoes and keep the pomegranate juice for curry.
• Now, add marinated chicken sauté for a few minutes till the chicken is  tender.
• Once the raw smell disappears, add yogurt Add the pomegranate juice to the chicken in gravy and let it cook until completely done.
• Turn off the heat. Stir in fresh cream. You can sprinkle more garam masala, while serving, for added flavour.

Shimla mirch ka halwa

Ingredients

• 200 gm red capsicum
• 200 gm green capsicum
• 50 gm mawa/khoya
• 2 cups milk
• Sugar to taste
• 1 cardamom (crushed)
• Ghee two-three tsp    

Method    

• Wash and chop the Shimla mirch/ capsicum into half. Take the seeds out and  chop them finely.
• Heat ghee in a pan, on medium flame. On it melting completely, add chopped capsicum and sauté for about two minutes. Place them on a plate.
• In the same pan, add crushed khoya, milk and cardamom. Mix well.
• Add sugar, and adjust as per your taste.
• Cook on low heat till the required consistency is reached. Add capsicums and mix.
• Garnish with dry rose petals  and sliced nuts.

— Recipes courtesy Chef Sanjay Rawat