Fish Katakat, Rabri, Creamy Hara Raita And Till Walay Kulchay by Rida Aftab

Ingredients for Fish Katakat:

• 1/2 kg chopped tomatoes
• 1 kg boneless fish
• 1/2 cup yogurt
• 1 tsp ground all spices
• 1 tsp cumin
• 1 tsp whole coriander
• 50 grams butter
• 1 tbsp fenugreek leaves
• 1 tbsp ginger garlic paste
• 1 tbsp chopped ginger
• 1/2 tsp turmeric
• 2 tsp red chilli flakes
• 1/2 cup oil
• Coriander as required
• Green chillies as required
• Salt to taste

Method:

1. Heat oil on tawa. Then add ginger garlic paste, chopped tomatoes, red chilli flakes, cumin, whole coriander, salt, turmeric and 1 cup water, cover it and cook it.
2. When tomatoes cooked well, add yogurt and roast nicely.
3. Now add fish pieces and cook for 5 to 6 minutes.
4. When fish is cooked well, chop it nicely.
5. Lastly, add all spices, butter, coriander, chopped ginger and green chillies and serve.
   

Ingredients for Rabri:

• 1/2 liter milk
• 1 packet cream
• 1/2 cup sugar
• 25 grams almonds
• 25 grams pistachios
• 1 tsp kewra
• 1 tbsp corn flour
• 1 tsp ground cardamoms
• 1 pinch food color
• Crushed ice as required
• 1 cup milk
• 1 cup rabri
• 1 cup faloda vermicelli
• 1/2 tsp red syrup
• 1/2 cup green syrup
• 1/2 cup red syrup
  

Method:

1. Keep milk for cook in one pot. When it boils, add sugar. Together dissolve corn flour in some water and add in milk.
2. When it becomes thick, add food color, kewra, cardamoms, cream, chopped almonds and chopped pistachios. Then chilli it, fill in molder and keep in refrigerator for 4 hours.
3. Now put 1 faloda vermicelli in one bowl, crushed ice, rabri and kulfi.
4. Lastly, add green syrup and red syrup and serve.
   

Ingredients for Creamy Hara Raita:

• 250 grams yogurt
• 4 green chillies
• 1 cup soda water
• 1/2 cup cream
• 1/2 bunch mint leaves
  
• 2 tsp ground cumin
• 1/2 tsp black salt
• 1/2 tsp ground carom seeds

Method:

1. Blend green chillies, soda water, cream, mint leaves, cumin, black salt and carom seeds and blend nicely.
2. Then add yogurt and mix it.
3. Spicy raita is ready.
   

Ingredients for Till Walay Kulchay:

• 1/2 kg fine flour
• 1 cup dry milk
• 50 grams butter
• 1 tsp sugar
•  1tbsp yeast
• 1/2 tsp salt
• Warm water for kneading
• 2 tbsp sesame seeds

Method:

1. Mix fine flour, dry milk, butter, sugar, yeast and salt and knead with warm water.
2. Now keep dough for 20 minutes until double.
3. Now roll roti of dough and sprinkle sesame seeds and leave more for 20 minutes.
4. Lastly, put in frying pan and bake it. Frying pan naan is ready.