Ingredients

� cup vermicelli/shevai broken into small pieces
� tablespoon butter
3� cup whole milk
6 tablespoon sugar
� teaspoon saffron
� teaspoon cardamom (ilaichi) powder
� teaspoon nutmeg powder; if desired
6 to 8 slivered almonds
2 tablespoon raisins

Preparation

Heat butter in a thick saucepan on medium heat. Add Shevai and fry till it starts turning brown. Add milk and bring to a full boil. Add almonds and raisins. Cook on medium heat for about 5 minutes taking care not to let the milk boil over. Remove from heat and add the remaining ingredients. Let stand for 10 minutes. Serve warm or cold. If serving cold place in the refrigerator for two hours.

Ingredients

6 drumsticks
1 teaspoon Tandoori masala
1 teaspoon dhania-jeera powder (2:1 Mix)
� teaspoon garam masala
� to 1 � teaspoon red paprika powder
1/8 teaspoon black pepper
2 teaspoon yogurt
2 teaspoon vegetable oil
3 to 4 tablespoon lime juice
� teaspoon salt
2 cloves garlic
� inch long piece ginger

Preparation

Mash ginger and garlic together to make paste. Add all ingredients except drumsticks to the garlic-ginger paste. This is marinade. Mix well. Skin and stab chicken with a fork or small knife. Rub and cover chicken pieces with the marinade and let stand for at least two hours (preferably overnight.) Preheat oven to 350. Arrange marinated drumsticks in a circle in a baking dish. Bake for 15 minutes. Wrap the whole dish with foil and bake 30 minutes. Remove the foil and gently pour the accumulated liquid out. Broil uncovered for 15 minutes.

Chicken can be marinated and kept in the freezer for up to 4 weeks.

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