* Cow Milk: 2 liters
* Sugar: 1/2 cup
* Lemon Juice: 3 tablespoon
* Green Cardamom Powder: 1/4 spoon
* Chopped Pistachios: 6 (not required if you are using date jaggery)
Let us first prepare the Chana (Indian Cottage Cheese). Pour 2 liters of milk in a heavy bottomed pan. Put on the gas oven for boil. When it boils and comes up, pour in the lemon juice. You can see the milk curdling. Give in one cup ice cubes and cover. Let it cool.
Now take a clean white cloth. Pour in the curdled milk through it, so that the whey is drained away. Please do not throw away the whey, store it in the refrigerator to use later. What is deposited in the White cloth is called Chena. Tie the cloth tightly, put under running water and then hang for about 2 hours. All excess water should go away. Now blend the sugar along the green cardamom to get a powder form. Chop the pistachios. Mix with the Chana and keep mashing until the sugar is mixed well and the thing turns smooth. Shape into round balls with the help of your palms. All are done, now you can serve.
* Chicken leg piece - 4 pieces
* Gandharaj lemon juice - 2 TS
* Onion juice - 1 TS
* Garlic juice - 1 TS
* Ginger juice -1 TS
* Yogurt - 2 TS
* Green chili paste - 1 TS
* Green chili slit - 2 / 3 pieces
* Coriander powder - 1 TS
* Gandharaj lemon leaves - 3 / 4 pieces
* Small cardamom - 4 / 5 pieces
* Salt within taste
* Oil - as it requiredMETHOD
Marinate the chicken leg piece for 30 minutes with onion juice, garlic juice, ginger juice, yogurt, gandharaj lemon juice, green chili paste, coriander powder, salt and oil. Make the cardamom seasoning in a pan with plain oil. Now fry the chicken, give the other chunk of the marinate mixer and keep them covered. As water leak-out from it mix more Gandharaj lemon juice, Yogurt and salt in it. Keep them covered until the chicken get boiled fully. Now mix Gandharaj lemon leaves and Green chili slits for 2 to 3 minutes and then your Gandharaj chicken is ready to serve.