Fried Chicken

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Gola Kabab

• INGREDIENTS

• BEEF MINCE
  1/2 kg
• EGG
  1
• FRIED ONION
  4
• ALL SPICE POWDER
  1 tsp
• RAW PAPAYA
  1 tsp
• YOGURT
  1 tbsp
• GINGER GARLIC PASTE
  1 tbsp
• CHILI POWDER
  2 tsp
• MACE
  1/4 tsp
• NUTMEG
  1/4 tsp
• CARDAMOM POWDER
  1/2 tsp
• OIL
  as required
• SALT
  to taste

DIRECTIONS

In chopper, put together 1/2 kg mince, fried onion and 1 tsp raw papaya. Chop well and mix with 1/4 tsp mace powder and 1/4 tsp nutmeg powder. Now add 1 tsp all spice powder, 1 tbsp Yogurt, 1 tbsp Ginger garlic paste, 2 tsp Chili powder, 1/2 tsp Cardamom powder and Salt to taste. Now make round balls and fry in hot oil or grill over burning coals. Serve with chutney.

Red Chicken Curry

INGREDIENTS

• CHICKEN BONELESS CUBE
  1/2 Kg
• TOMATO
  250 gm
• GREEN CHILIES CHOPPED
  50 gm
• TOMATO KETCHUP
  1/2 cup
• ONION SEEDS
  1 tsp
• OIL
  1/2 cup
• BROWN SUGAR
  1 tsp
• GINGER GARLIC PASTE
  1 tsp
• SALT
  1/2 tsp
• FRESH CORIANDER LEAVES
  2 tbsp

DIRECTIONS

Heat oil and fry 1 tsp ginger garlic paste. Add 250 gm tomatoes, 1 tsp onion seeds and 1/2 tsp salt.  Fry well. Add 1/2 kg chicken cubes and simmer for 15 minutes. Then add 50 gm chopped green chilies, 1 tsp brown sugar, 1/2  cup tomato ketchup and 2 tbsp fresh coriander. Cover and cook. Chicken Red Curry is ready to serve.

Lahori Murgh Chana

INGREDIENTS

• CHICKPEA (BOILED)
  250 gm
• CHICKEN
  1/2 kg
• YOGURT
  250 gm
• ONION CHOPPED
  250 gm
• CUMIN
  2 tsp
• WHOLE CORIANDER
  2 tsp
• CINNAMON STICK
  1
• MACE AND NUTMEG
  1/2 tsp
• BLACK PEPPER
  1tsp
• RED CHILI POWDER
  1tsp
• GINGER GARLIC PASTE
  1tsp
• ALL SPICE POWDER
  1tsp
• SALT
  1 1/2 tsp
• GREEN CHILIES CHOPPED
  4
• FRESH CORIANDER
  1/2bunch
• OIL
  1/2cup

DIRECTIONS

Heat 1/2 cup Oil in a pan, add 250 gm chopped Onion and fry well. Now take the fried onion out of pan and blend with 250 gm Yogurt. Put this blended mixture in oil, fry well. Add 1/2 kg Chicken with 1 cup water, cover and cook for 10 minutes. Separately roast 2 tsp Cumin, 2 tsp Whole coriander, 1 Cinnamon stick, 1/2 tsp Mace and nutmeg and 1 tsp Black pepper on a flat pan.. Grind this mixture and mix it  in 1 cup water. Also add 1 tsp red chili powder, 1 tsp Ginger garlic paste and 1-1/2 tsp Saltto the above mixture. Add  this mixture in chicken and fry well. Add in 250 gm boiled Chickpea and cook for 20 minutes on low flame. Lastly add 1 tsp all spice powder, 4 chopped Green chilies and 1/2 bunch Fresh coriander. Turn the flame off.

Khandviyan

INGREDIENTS

• GRAM FLOUR
  2 cups
• CUMIN
  1tsp
• RED CHILI CRUSHED
  2 tsp
• SALT
  1/2 tsp
• GARLIC CHOPPED
  1 tbsp
• ALL SPICE POWDER
  1/2 tsp
• WATER
  2 cups
• OIL
  2 tbsp
• Ingredients for Gravy
• 
   ONION GROUND
  250 gm
• TOMATOES BLENDED
  250 gm
• TAMARIND PULP
  4 tbsp
• FENUGREEK SEEDS
  1tsp
• RED CHILI POWDER
  2 tsp
• TURMERIC POWDER
  1/2 tsp
• ALL SPICE POWDER.
  1/2 tsp
• CORIANDER POWDER
  1/2 tsp
• CUMIN SEEDS
  1tsp
• DRY FENUGREEK LEAVES
  1 tbsp
• 
  GREEN CHILIES
  to taste
• FRESH CORIANDER
  as required
• OIL.
  1/2cup

DIRECTIONS

Method
In a bowl mix together 2 cups Gram flour, 1 tsp Cumin, 2 tsp Crushed red chili, 1/2 tsp Salt, 1 tbsp chopped Garlic, 1/2 tsp All spice powder, 2 tbsp Oil and 2 cups Water. Pour this mixture in a greased oven proof dish and bake for 10 minutes. Now take it out of oven and cut the Khandvian into pieces.
Method for Gravy
In a pan heat 1/2 cup Oil, add 1 tsp Fenugreek seeds and fry. Now add 250 gm Onion ground and fry for 5 minutes. Now add 250 gm blended Tomatoes with 2 tsp Red chili powder, 1/2 tsp Turmeric powder, 1/2 tsp All spice powder, 1 tsp Coriander powder, 1 tsp Cumin seeds and 1 tbsp Dry fenugreek leaves. Fry well and then add 1 glass of water. Also add Khandvian and cook for 30 minutes on low flame.  Lastly add Green chilies, Fresh coriander and 4 tbsp Tamarind pulp. Turn the flame off.

Three Colored Zarda

INGREDIENTS

• BASMATI RICE
  1/2 kg
• SUGAR
  1/2 kg
• WATER
  8cup
• GHEE
  1/2cup
• GREEN CARDAMOM
  6
• CLOVE
  6
• COCONUT SLICES
  1/2cup
• KHOYA
  1cup
• ALMONDS SLICED
  2 tbsp
• PISTACHIO SLICED
  2 tbsp
• ASHRAFIS SLICED RED
  2 tbsp
• ASHRAFIS SLICED GREEN
  2 tbsp
• RED COLOR
  few drops
• GREEN COLOR
  few drops
• YELLOW COLOR
  few drops

DIRECTIONS

Soak 1/2 kg rice for half an  hour, boil 8 cups water with salt, 6 green cardamoms  and 6 cloves, add rice and cook till nearly done, drain and keep aside, in a pan put 1/2 cup ghee with 1 cup water and 1/2 kg sugar and cook, stirring until the  sugar dissolves and turns  into a  thick syrup, when the syrup starts to boil add in boiled rice along with  2 tbsp sliced almonds and 2 tbsp sliced pistachioes, cover pan and cook on a medium flame, open lid after 5 minutes, when the syrup  starts to dry, lower flame add in all the three colors, simmer for 10 minutes, lastly sprinkle 1 cup khoya and 2 tbsp green and red color  ashrafis.