Badam Burfi (Almond Squares)
This easy-peasy sweet dish is a North Indian speciality that's rich and lick-your-fingers yummy... you can't possibly eat just one! Prep. time includes 20 minutes of cooling.

SERVES 12 , 12 squares (change servings and units)

Ingredients:
1 cup almonds, finely ground
3/4 cup sugar
1/2 cup whole milk
1-2 tablespoon ghee or clarified butter (Use ghee for authenticity!)

Directions:
1. Grease a shallow 6x6 inch pan with ghee.
2. In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
3. After 5 minutes, add ghee.
4. Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
5. Continue stirring for another couple of minutes.
6. Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
7. 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
8. Cool completely, and store squares in an airtight tin.
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Chicken Jalfrezi(Jalfrezi means Hot-n-Spicy)

SERVES 2 (change servings and units)

Ingredients:
2-3 skinless chicken breasts, cut into bite-size pieces

For the marinade:
2 inches fresh ginger, peeled and finely grated
4 garlic cloves, peeled and grated
1/2 teaspoon turmeric
1 teaspoon garam masala
salt (to taste)
For the vegetable mix:
2 onions (peeled and thickly sliced or chopped)
2 green peppers (de-seeded and cubed 1-inch pieces)
2-3 hot green chili peppers, minced
2 large tomatoes, cut into medium wedges
2 tablespoons ghee (or cooking oil)
For the curry:
2 tablespoons ghee (or cooking oil)
1 teaspoon chili powder (or to taste)
2 tablespoons tomato puree
1/2-1 cup water
1 bunch of fresh finely chopped fresh cilantro

Directions:
1. Mix ginger, garlic, turmeric, garam masala and salt together. Marinate the chicken with this mix and refrigerate for 3-4 hours.
2. Heat oil or ghee in a wok or skillet. Fry sliced onions, green chillies and green peppers and fry for a couple of minutes.
3. Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
4. Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
5. Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
6. Turn the heat off. Add some chopped cilantro. Give it a quick stir and serve with rice.
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