In a bowl, mix the flour, baking soda and salt. Add ghee and yogurt to the dry mixture and mix well. Divide the dough into ...

Generously brush each rolled-out sheermal with the saffron-infused milk for a rich golden hue. Bake at 180°C (350°F) for ...

For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside. In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee ...

Add chicken to marinade. Gently coat well on all sides. Cover and refrigerate at least for six hours; preferably for ...

7. Add the ghee roast masala into the kadai and mix everything together until it combines. Cook the chicken in the pan until the ghee separates out and reaches the surface. 8. Finally add in the ...

Add the turmeric and salt. Bring to the boil then reduce the heat and leave to simmer for 2 minutes. Then drain. Preheat the oven to 180C/160C Fan/Gas 4 and put the ghee in a large roasting dish.

7. Add tomatoes, salt, garam masala powder and fresh coriander leaves. 8. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be ...