Chicken Roast Platter & Gulab Jamun Recipe by Chef Saima Adnan - Aaj Ka Tarka - Aaj Entertainment
Recipes in this Video
Gulab Jamun traces its roots to the Indian subcontinent, with influences from Persian cuisine. Traditionally served at festivals and celebrations, these sweet, syrup-soaked balls symbolize joy and festivity. Today, they are enjoyed globally, often found in Indian restaurants and during special occasions, showcasing the rich culinary heritage of India.
Ingredients
- ●milk powder
- ●all-purpose flour
- ●baking soda
- ●ghee
- ●milk
- ●sugar
- ●water
- ●rose water
- ●cardamom
- ●saffron
- ●pistachios
- ●almonds
- ●vanilla extract
- ●lemon juice
- ●oil
Instructions
- 1Mix milk powder, all-purpose flour, and baking soda in a bowl until combined.
- 2Add ghee and mix until crumbly.
- 3Pour in milk gradually and knead until a smooth dough forms.
- 4Cover the dough and let it rest for 15-20 minutes.
- 5Heat oil in a deep pan over medium heat until hot.
- 6Shape the dough into small balls, ensuring they are smooth and without cracks.
- 7Fry the balls in batches until golden brown, about 5-7 minutes.
- 8Remove the fried balls and drain on paper towels.
- 9In a separate pot, combine sugar and water to make the syrup, heating until sugar dissolves.
- 10Add rose water, cardamom, and saffron to the syrup and mix well.
- 11Soak the fried balls in the syrup for at least 30 minutes before serving.
- 12Garnish with chopped pistachios and almonds before serving.
Ingredient Alternatives
milk powder
Healthier: coconut flour
Cheaper: dry milk
Coconut flour offers a lower-calorie option.
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil provides a similar flavor with less saturated fat.
rose water
Healthier: orange blossom water
Cheaper: vanilla extract
Orange blossom water gives a floral note without the cost.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color at a fraction of the cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp paprika
- ●1 lemon, halved
- ●4 sprigs fresh rosemary
- ●4 sprigs fresh thyme
- ●4 medium potatoes, quartered
- ●2 cups carrots, cut into chunks
- ●1 cup chicken broth
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Rinse the chicken under cold water and pat dry with paper towels.
- 3In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, and paprika.
- 4Rub the spice mixture all over the chicken, including under the skin for extra flavor.
- 5Stuff the cavity of the chicken with the halved lemon, rosemary, and thyme.
- 6Place the quartered potatoes and carrot chunks in a large roasting pan. Drizzle with olive oil and season with salt and pepper, tossing to coat.
- 7Place the seasoned chicken on top of the vegetables in the roasting pan.
- 8Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.
- 9Roast in the preheated oven for about 1.5 hours, or until the internal temperature of the chicken reaches 165°F (75°C).
- 10Let the chicken rest for 10-15 minutes before carving.
- 11Serve the carved chicken on a platter with the roasted vegetables.
Equipment
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