Panjiri, Shab Daig And Masalay Wale Dahi Bara by Shireen Anwer

Ingredients for Masalay Wale Dahi Bara:

• 1/2 cup milk
• 1/2 kg yogurt
• 1 tsp salt
• 1 tsp crushed red chilli
• 1 tsp black cumin
• 1/2 tsp chaat masala
  

For Baray:

• 250 grams yellow lentils
• 1/2 tsp salt
• 1 tsp cumin
• 1/2 tsp soda
• 1 tsp crushed red chilli
• 1 tsp garlic paste
• 2 tsp onion paste
• 3 cups oil for frying

Ingredients for Shab Daig:

For Meat Balls:

• 1/2 kg beef mince
• 1 tsp garlic paste
• 2 medium sized onions
• 2 pieces of ginger
• 16 green chillies
• 1/2 tsp poppy seeds
• 1/2 tsp nutmeg
• 1/2 tsp mace
• 3/4 tsp fennel seeds
• 1/2 tsp chana powder
• 1 tsp salt
• 1 tsp cumin powder
• 5 tsp brown onion
• 1/2 tsp red chilli powder
• 1 tsp all spice powder
• 1/2 cup yogurt
• 5 tbsp oil

For Gravy:

• 250 gram mutton
• 1/2 kg carrot
• 1 cup oil
• 1 tsp garlic paste
• 1-1/2 tsp salt
• 2 tsp red chilli powder
• 1-1/2 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp all spice powder
• 1 tsp cumin powder
• 2 tsp ginger
• 3 large cardamom
• 2 small cardamoms
• 8 black pepper
• 1/4 cup tamarind pulp
• 1 tsp poppy seeds
• 1/2 tsp nutmeg
• 1/2 tsp mace
• 1/4 tsp fennel seeds
• 1/2 cup fried onion
• 1 cup yogurt

Ingredients for Panjiri:

• 1 kg semolina
• 250 gram gond
• 250 gram makhanay
• 1/2 kg sugar
• 2 cups clarified butter
• 125 grams melon seeds
• 125 gram raisins
• 125 gram coconut
• 125 gram pistachios
• 125 gram cashew nuts
• 125 gram almonds