AROMA OF AGAPE

Ingredients Cashewnut powder = 1/2 kilogram Sugar = 1 cup Saffron (kesar) = 5 - 6 strands Ghee = 2 tablespoons Silver warq = 6 - 8 leaves Method  Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency. Melt ghee and add to this syrup. Add cashewnut powder and mix thoroughly.  Set aside to cool slightly. Knead it well and roll into half centimeter thick rectangle. Spread silver varq over it and cut into diamond shape of approximately one and half inch a side.

INGREDIENTS:  2 cups basmati rice or 400 g ... 2 tablespoons vegetable oil 2 medium onion or 250 g, finely sliced 2 medium onion or 250 g, finely chopped 500 g shrimp, peeled, raw, de-shelled & de-veined 2 tablespoons tomato paste 4 cloves garlic, crushed 1 cup fresh dill or 50 g, finely chopped 3 tablespoons curry powder 2 cinnamon sticks 5 whole cardamom pods 3 cubes MAGGI® Chicken Bouillon or 30 g ½ cup water or 125 ml, hot 2 cups coriander leaves or 100 g, roughly chopped 6 cups water or 1½ liters 2 tablespoons ghee 1 tablespoon saffron, powder pinch of salt pinch of ground pepper METHOD  Wash and Soak rice in cold water and set aside for 30 min. In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside. In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bo