HELP !!!! In laws visiting?

Question

Please help me....... i need the recipe for Murgh Ambarsariya as my north indian in laws are visiting tomorrow and i am h**l bound to impress them.

Answer 1

My sister has a tough set of in-laws and I agree with the above post.  Make something that is your specality, that way your "saas" cant make the obligatory demeaning and negative comments (which she probably will do anyway).

My poor sis made a feast for in laws (she was almost 8 months pregnant too), it was delicious and her mother in law just made nasty comments left and right!  My sis was close to tears, her husband didnt say a word, but I also noticed that her mother in law also ate the most!!

Answer 2

Personally I would not cook anything that they are accumstomed too. But rather cook something that is maybe of your culture or that you specialise in. They certainly must get enough Punjabi food at home and may want to appreciate something different. Just a thought!

Answer 3

CHICKEN AMBARSARIYA

Ingredients:

1 kg chicken (boneless, skinless and cut into pieces)

1 tsp ajwain

1 tsp haldi powder

2 tbsp chilli powder

2 tbsp zeera powder

2 eggs, whisked

2 tbsp besan

2 tbsp maida

Salt and pepper to taste

Oil for frying

Chaat masala to sprinkle on top

To be ground into paste:

2 tbsp ginger

2 tbsp garlic

1 tbsp green chillies

Method:

Wash the chicken pieces and pat dry. In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt, pepper and coriander.

Evenly coat the chicken pieces with this mixture and leave to marinate for 30 minutes.

Heat oil in Kadhai, fry the chicken pieces until crisp and golden brown. Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.  Serve with your favorite sauces and chutneys.

Answer 4

Ingredients:

1 kg singhara fish

3 tbsp malt vinegar

1 tsp ajwain

1 tsp haldi powder

2 tbsp chilli powder

2 tbsp zeera powder

� cup eggs, whisked

2 tbsp besan

2 tbsp maida

Salt to taste

Oil for frying

Chaat masala to sprinkle on top

To be ground into paste

2 tbsp ginger

2 tbsp garlic

� tbsp red chillies

Method:

Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.

Remove fish from vinegar, press gently between two paper napkins to remove moisture.

In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida,

salt and coriander.

Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.

Heat oil in Kadhai, fry fish pieces until crisp and golden brown.

Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

(from recipesindian.com)

Answer 5

Good Luck for your in-laws, it's nerve wracking.  My in laws are also Punjabi.  I am sure you will be fine.

I thought singhara was a fish and murgh was chicken.  I think Mistress of Spoces has given the correct recipe.  It sounds good, will try it out on my hubby.