Moong Dhal Pudding

1/2 cup Moong Dal (soaked 4-5 hours)

1/2 cup Ghee

1/2 cup Mawa

1/2 cup Water

1/4 cup + 2 tbsp Sugar

6 Green Cardamom seeds

Saffron

Nuts

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.

Garlic Bread

Butter - 1 1/2 stick

Garlic - 4 cloves, minced

French Loaf - 1

Parmesan - 1/4 cup, grated

Salt

Parsley leaves, finely chopped 

Preheat oven to 450 F.

Melt Butter in a small skillet over medium heat. Add Garlic and cook, stirring occasionally, until the Butter is golden and Garlic is fragrant, about 3 min.  

Slice the Bread in half lengthwise. Liberally brush the crust with Garlic Butter. 

Turn the Bread cut side up. Slice each loaf crosswise at 2" intervals without cutting all the way through. Liberally brush the cut sides of the bread with all the remaining Garlic Butter. 

Transfer the bread to a rimmed baking sheet.  Sprinkle Parmesan and a pinch of Salt; bake until the edges are a deep golden brown, 10 to 15 minutes. Top with the parsley.

Serve warm. 

Garlic Butter Chicken Bites

1½ lbs boneless skinless chicken breasts, cut into large bite-size chunks

1½ tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

½ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

3 tbsp unsalted butter

1 tbsp olive oil

5 cloves garlic, minced

3 tbsp unsalted butter

5 cloves garlic, minced

1½ cups heavy cream

½ cup low-sodium chicken broth

1¼ cups freshly grated Parmesan

½ cup shredded whole-milk mozzarella

½ tsp red pepper flakes

1 tsp dried parsley

Salt and white pepper, to taste

14 oz fettuccine

¾ cup reserved pasta water

Bring a large pot of salted water to a boil. Cook the fettuccine until tender with a slight bite. Before draining, reserve about ¾ cup of the pasta water. Drain the pasta and set aside

In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about a minute until fragrant.

Pour in the chicken broth and heavy cream, stirring well. Let the mixture simmer for a few minutes until it begins to thicken slightly.

Remove the pan from the heat and stir in the Parmesan and mozzarella until melted and smooth. Add the red pepper flakes and dried parsley, then season with salt and white pepper. Toss the cooked fettuccine with the sauce, adding a little pasta water if needed to keep it silky.

In a bowl, season the chicken pieces with smoked paprika, garlic powder, onion powder, dried parsley, red pepper flakes, salt, and black pepper. Mix well so every piece is coated.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook without moving for about 4 minutes until a deep golden crust forms. Turn the pieces and cook another 3 minutes until fully cooked

Add the minced garlic to the pan and spoon the bubbling garlic butter over the chicken for about a minute so it becomes glossy and flavorful.

Spoon the creamy Parmesan fettuccine onto one side of a serving plate and place the garlic butter chicken bites beside it.

Drizzle the remaining garlic butter from the pan over the chicken and a little over the pasta. Finish with extra parsley and red pepper flakes before serving.