Ravo (semolina pudding)

Ingredients

1. Semolina (rava) 50 gms
2. Milk 1 lit
3. Sugar 50 gms
4. Butter 45 gms
5. Vanilla essence few drops
6. Sultanas (raisins) 10 gms
7. Slivered almonds 10 gms
8. Extra butter 1tbs

Procedure

1. In a deep pan, melt the butter and add the semolina and cook until the grains are slightly swollen, but do not allow to burn
2. Gradually add the milk and sugar and cook stirring constantly until the mixture coats the back of the wooden spoon. It will thicken further as it cools.
3. Take off heat and allow it to cool slightly before adding vanilla essence.
4.  Pour into a serving dish
5. Cover the top of the rava with a layer of cling film to prevent a skin from forming as it cools.
6. Leave to cool
7. In a small pan, heat the extra butter and when melted sauté the slivered almonds until golden and the sultanas until plump. Remove from pan and leave to cool
8. Serve it eatably hot
9. Garnish the served ravo with a sprinkling of the almonds and sultanas (raisins)

Jerdalu ma Marghi ( chicken with apricots and saffron )

Ingredients

1. Chicken drumsticks and thighs 8 pieces
2. Sour cream or unsweetened yogurt 250 gms
3. Saffron a pinch
4. Large onion chopped 1 no
5. Large tomato chopped 1 no
6. Cinnamon sticks 2-3 sticks
7. Green cardamoms 4-5 sticks
8. Whole peppercorns 3-4 nos
9. Whole cloves 3-4 nos
10. Bay leaves  2-3 nos
11. Fresh ginger-garlic paste 2 tbs
12. Paprika 1/2 tsp
13. Turmeric 1/2 tsp
14. Cumin and coriander powder, mixed 1 tbs
15. Dried apricots 150 gms
16. Finely chopped coriander 50 gms
17. Salt & pepper to taste
18. Olive oil. 30 ml
19. Lemon  1 no
20. White wine (optional) 30 ml
21. Water 250 ml

Procedure

1. Marinate the chicken with saffron, sour cream, lemon juice, salt and pepper overnight or for at least two hours in the fridge
2. In a heavy bottom pan or pressure cooker, heat oil and fry onions till golden brown
3. Add chopped tomatoes and all the spices. Lower the flame and cook the mixture till you get the aroma of all the spices
4. Add the marinated chicken and stir the mixture continuously for about five minutes making sure that the food does not stick to the bottom
5. Add coriander, dried apricots, water and wine
6. Bring the mixture to a boil; simmer till the chicken is well cooked.
7. Serve with crispy, thin fries for dinner, and garnish with few coriander leaves

Note: 

1. can also be served with a light rice palao
2. Chicken can be replaced with mutton pieces too