Sprinkle with parsley and leaves of remaining sprigs

Boil the sugar with½-cup water and make a single-thread syrup and keep aside. Grind the cardamom with 1 tbsp sugar to a fine powder, sieve and keep aside. Drain, peel, deseed and chop.Add the tomato pulp and cook till the liquid dries up.Add green chillies and chopped ginger. Seal bag and gently massage the flavours into the chicken.Add milk and water.Garnish the halwa with fried cashew nuts and raisins and serve warm.Add oil in a pan. Add asafoetida (heeng) and mustard seeds till it splutters.Transfer chicken and all marinade ingredients into a large baking dish. Reserve the pulp with the juices.Sprinkle with parsley and leaves of remaining sprigs thyme. Stir it occasionally to make sure that no lumps are formed.Wash and shred the rose petals and tulsi leaves and reserve.—Executive Chef Anil DahiyaApricot chickenIngredients8 skinless, boneless chicken thighs80 ml olive oil12 cloves garlic, peel on, smashed1 tbsp dried oregano10 sprigs thyme150 gm dried apricots24 caperberries24 green olives1 strip orange rind2 bay leaves120 ml sherry vinegar250 ml verjus or white wine2 tbsp brown sugarParsley, chopped forgarnishSalt and pepper, to tasteFlat breads, to serveColeslaw, to serveMethodCombine chicken, oil, garlic, oregano, eight thyme sprigs, apricots, caperberries, olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag.These hearty recipes will satisfy your cravings on those cold winter nights. Set aside, to infuse, in the fridge for minimum of two hours or overnight. Tomato Halwa https://www.jinduhardware.com/product/hex-nut/ wholesale 10mm hex nut Tomato HalwaIngredients10 to 12 tomatoes2 cups sugar½ ghee20 cashew nuts2 tbsp raisins6 green cardamoms  4 cloves¼ tulsi leaves  ¼ rose petals1 pinch edible camphor (optional)MethodWash the tomatoes, remove the eye and make an incision on the lower side..Add sugar and lemon juice. Add white wine and sprinkle over the sugar.

Cook on low heat. Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides.Preheat oven to 180 degrees C.Place in the oven to roast until cooked through.Heat 2 tbsp of ghee and fry cashewnuts and raisins to golden brown.To serve, chop chicken and serve with flat breads and coleslaw.Recipe by: Matt Preston, for Master Chef AustraliaBhutte ki KeesIngredients4-medium sized corn2-3 ½ inch ginger1 tsp turmeric1 tsp chilli powder1 tsp mustard seeds2 tsp oil½ cup milk½ cup water2 tsp lemon juice½ tsp sugarSalt to tasteA pinch of asafoetidaChopped coriander and grated coconut for garnishingMethodGrate the corn with a hand grater to make a coarse paste.Sprinkle the cardamom powder, rose petals, tulsi leaves and edible camphor.

Heat the ghee in a wide kadai (utensil), roast the cloves in it, till it starts to crackle. Continue stirring till its consistency becomes like halwa or upma.Increase heat and add the hot syrup slowly.Cook it for approximately 10 to 15 minutes until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow.Boil water and blanch the tomatoes for 2-3 minutes.Mix well.Garnish it with chopped coriander, grated coconut and serve hot. Remove from oven and allow to rest 5-10 minutes.Add corn paste, turmeric, chilli powder and salt.Chop the ginger and green chilli finely