Recipe: Badami Murgh Korma / Chicken Almond Korma - by Mrs. Iqtidar

Ingredients: 

• Chicken Meat: 1 Kg 
• Onions: 3 medium-sized 
• Garlic + Ginger Paste: 2 Tablespoon 
• Yogurt (Dahi): 1 Cup 
• Crushed Almonds(Badam): 1/2 Cup 
• Crushed Jayefal+Jawitri: 1/2 Teaspoon 
• Chilli Powder: 1 Teaspoon 
• Coriander(Dhanya) Powder: 2 Teaspoon 
• Turmeric(Haldi) Powder: 1 pinch (chutki) 
• Salt: As desired 
• Ghee / Cooking Oil: 1-1/2 (dherh cup) 
• National Korma Masala (Optional for fragrance & added taste) 
• Tez-Patta: 2-3 leaves 
• Sabit Garam Masala: Black Pepper 6-8, Laung/Cloves 4, Zeera 2 pinches, Dar Cheeni/Cinnamon 2 pieces, Bari Ilaichi (cardamom) 2 pieces Serves 4-6 people.

Method: First of all, cut the onion into small pieces and fry it in ghee. Take onion out when it turns golden-brown and in the same ghee/cooking oil pour the garam masala ingredients and tez-patta leaves into the oil and after 1-2 minutes put the chicken in it and fry it thoroughly for 5-7 mins. 

Now put garlic+ginger paste, red-Chilli powder, coriander powder, turmeric powder, and salt in it and cook it thoroughly for around 10 minutes for the meat to soften up. 

On the other hand mix jayefal+jawitri in the fried onions(tali hui pyaz) and crush it then mix it in yogurt(dahi) and pour it in the cooking-pot(daikchi) and cook thoroughly around 10 mins. 

In the end put the crushed almonds(Pisay huay badaam) in it and let it cook on low-flame(halki aanch) for around 10 mins (10 min k liye dam par laga den) untill the ghee/roghan comes on top of salan. 

Put some peeled almonds (sabit badaam) on the top of dish for good presentation. :) 

The super desi and tasty badaami qorma /korma is ready to serve & enjoy!

Recipe: Garlic Pickle, Lehsan Ka Achar - Chef Mehboob

Contents / Ingredients: Olive Oil: 8-10 Tablespoon Garlic / Lehsan (with cover/chilka) : 2 daylee / 250 grams Oregano: 1 Teaspoon Salt: 1 Teaspoon 

Method: Slice garlic in 2-3 pieces each, if you don't slice garlic the effectiveness of the sulfur compound in it will reduce. 

Now put Olive oil in a frying pan and every-time you use olive oil for cooking do not cook for more than 10-12 minutes, otherwise, the anti-oxidant qualities of olive-oil will be lost due to excessive cooking. 

Now put the garlic in the frying pan and fry it for 8-10 mins. Between frying add Oregano and Salt and put it in a sterilized jar for 10-15 days to soften up (Das se pandra din main galnay k liye chor dain). 

Now your Lehsan Achar / Garlic Pickle is ready. It's a healthy pickle, garlic is good for heart health and reduces cholesterol, also olive-oil is a great anti-oxidant.

That's it, enjoy!

How to Sterilize a Jar / Pot at Home.

Put your pot / jar in boiled water for at least 3-4 minutes & roll it to get it sterilized from all sides and don't forget to sterilize the cap as well. :)

Health: Pickles from the Market.

Hi.
Was watching Chef Mehboob's program "Good Healthy Life" on ARY Zauq. According to him the Pickles (Achar) from the market are not good for health as the companies use a lot of Salt and Chemicals to increase the shelf life of their product and to preserve the vegetable look (it keeps looking fresh).

So you must make your Achar at home and make it healthy, do not use a lot of salt & oil and never use any chemicals. Sterilize the Jar in which you're making achar.

Use Lemon Juice and Apple Vinegar as natural preservatives.

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