Bengali Roast, Gur Ki Kheer And Bengali Paratha by Sara Riaz

Ingredients for Bengali Roast:

• Chicken 4 pieces 1-1/2 kg
• Ginger 1 tbsp
• Garlic 1 tbsp
• Yogurt 250 gram
• Sugar 1 tbsp
• Salt 1-1/2 tsp
• Onion 4 pieces
• Whole Mix Spices 1 tbsp
• Bay Leaf 1 pieces
  
• Whole Red Chilli 4 pieces

Method:

1. Coat chicken with ginger, garlic, yogurt and salt and marinate it for one hour.
2. Heat oil. Then add whole mix spices, bay leaf and chicken and fry it.
3. When chicken is fried, add remaining marination, cover it and leave it for simmer (dum).
4. Bengali roast is ready.

Ingredients for Gur ki Kheer:

• Jaggery 1/2 kg
• Rice 1 cup
• Milk 2 kg
• Dessicated Coconut 1/2 cup
• Pistachio 4 tbsp

Method:

1. Soak jaggery(gur) in water for 3 to 4 hours.
2. Soak rice for 2 hours.
3. Add rice in milk and cook it. When rice is cooked, mesh it with hand blender.
4. Now add jaggery water and coconut in it, and cook it until it becomes thick.
5. Take out in serving dish. Garnish it with pistachio and serve it.