Chef Vj

Butter Naan (10 portions)

Refined Flour	1 kg.
Eggs	2 nos.
Baking Powder	5 gms.
Salt	10 gms.
Sugar	25 gms.
Milk	250 ml.
Water to knead
Butter	100 gms.

	Sift flour with baking powder.
	Add all ingredients and knead to a firm dough.
	Let the dough prove for half an hour.
	Give a knock.
	Divide dough into balls of 100 gms. each.
	Flatten out naan balls and put butter lining.
	Dust with flour and fold four times.
	Shape again into round balls.
	Prove for at least half an hour.
	Spread out each ball into drop shape and cook in a moderate tandoor.
	Apply melted butter and serve hot.

Sheer Korma (4 portions)

Sewaiyan (fine vermicelli)	100 gms.
Milk	500 ml.
Sugar	100 gms.
Saffron	a few strands
Sultanas	20 gms.
Almonds	20 gms.
Pistachios	20 gms.
Dried Dates	5 nos.
Rose Essence	a few drops
Desi Ghee (clarified butter)	25 gms.

	^{Heat desi ghee in a kadhai and stir fry the sewaiyan until golden brown.}
	^{Take out from kadhai and keep aside to cool.}
	^{Shred dates and soak in water. Blanch, skin and slice almonds and pistachios.}
	^{Dissolve saffron in a little warm milk.}
	^{Boil milk and add sewaiyan. Cook on a low heat for 15 minutes. Add sugar, dates, sultanas & saffron and allow to simmer for another 10 minutes.}
	^{Stir, take off heat and add essence. It should be thick and creamy.}
	^{Garnish with nuts before serving.}

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