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Sheer Korma

• 2 litres whole milk. The milk should not be skimmed but the cream retained.
  
• 1/2 kg sugar
  
• 50 gms vermicelli -- roasted and broken into tiny pieces
  
• 200 gms kharak or dried dates sliced with the help of a nutcracker and soaked in water to soften.
  
• 50 gms almonds blanched and slivered fine
  
• 50 gms pistachios, shelled and slivered
  
• 50 gms charoli nuts blanched
  
• 100 gms raisins, preferably sweet, not sour, soaked in water, with stems removed
  
• A dash of ground jawantri
  
• The seeds of a few elaichi or cardamoms, ground
  
• A dash of ground jaiphal or nutmeg A few threads of kesar or saffron threads soaked in a spoonful of warm water. Optional.

Method
Bring the milk to a boil, keep stirring so cream does not form. While the milk is boiling roast vermicelli, to a light golden brown and break into small pieces, and keep aside.

Add the sugar to the milk and keep it boiling on a low flame, stirring from time to time till the milk thickens to almost half of the original quantity

Add the vermicelli gently so that it does form lumps. Keep stirring till the vermicelli is cooked. Add the ground spices and kesar, stirring all the time. Take off the stove. Serves four or more. To serve -- Fill small individual bowls with the sheer khorma. Sprinkle chopped dried fruit and serve hot.

Note: All preparations for the sheer which do not entail soaking in water, can be made a day in advance, as cooking only begins after the Eid moon has been sighted.

Murgh Mussallam

• 1 whole chicken, cleaned and washed thoroughly
• 2 tbs ghee
• 2 cups water
• ½ kg yoghurt, beaten to a creamy consistency
• 4 large onions, sliced and fried, golden brown for birasta or garnish

For paste

• 1 tbsp poppy seeds or khus khus for paste
• 8 sticks of cinnamon
• 1 tbsp cumin seeds or jeera
• 1 tbsp shah jeera or black cumin seeds
• 10 black peppercorns
• 2 large black cardamom
• 7 green cardamoms
• 7 cloves
• A 4 inch piece fresh ginger
• 1 whole garlic
• 6-8 whole red chillies
• Salt to taste

Method
Grind the spices into a paste. Chop up the heart, liver, gizzard (optional), into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour. In a vessel, large enough to hold the chicken, heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yoghurt, salt and birasta (golden fried onions). Simmer for 10 minutes more. Serve hot with naan or milkbread

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