Name: Diwali Chicken Curry
Ingredients: 1 lb chicken; 1 onion finely chopped; 3 onions sliced; 1 tsp ginger garlic paste; 1 tsp minced garlic; ½ tsp minced ginger; 1 tomato chopped; 1 tsp cumin powder; 4 tsp grated coconut; ¼ tsp turmeric powder; Salt to taste; ¼ cup water; 8 tsp oil; Whole garam masala — cloves, black pepper, cinnamon stick, bay leaf

Description

Recipe credit: Archana, from the Ministry of Curry, Diwali Shankarpali recipe

Ingredients

Maida
Sugar
Ghee
Milk
Frying oil
Salt to taste
Vanilla extract

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Instructions

Combine equal parts ghee, milk, and sugar into a saucepan and cook on low heat, stirring until the sugar is completely dissolved. Set aside to cool.
In a mixing bowl, combine flour, salt, and vanilla, then gradually add the cooled milk mixture to form a soft dough. Allow the dough to rest for 20 minutes.
Divide the dough into four parts, rolling each out into a 8 – 10 inch circle. Using a knife for pizza cutter, cut the dough into 1-inch squares. Use a spatula to place the squares on a tray.
Heat up the frying oil in a pan on medium heat. Once the oil is hot enough, use a slotted stainless steel spatula to pick up the squares and add them to the oil carefully. Wait a minute, then lower the heat to medium-low. Fry the shankarpali on medium-low heat for 2 – 3 minutes until golden brown on both sides. Remove from oil and voila — you’ve got your Diwali-ready dessert snack!

Keywords: shankarpali