Gujarati Dal, Kasoori Chicken Kabab And Noodles & Vegetable In Curry Sauce by Zubaida Tariq

Ingredients for Gujarati Dal:

• White Lentils 1 cup
• Turmeric 1 tsp
• Red chili powder 1 tbsp
• White cumin 1 tbsp
• Coriander seeds 1tsp
• Boiled potatoes 2
• Tamarind paste 1 cup
• Ginger garlic paste 1 tbsp
• Green chilies 4
• Salt to taste
• Curry leaves  few

For Bhagaar:

• Fenugreek seeds few
• White cumin 1 tsp
• Curry leaves few
• Whole red chillies 6
• Oil 1 cup
  

Method:

1. Wash white lentils with lukewarm water and soak it.
2. Mix white cumin and whole coriander and roast it.
3. Boil two potatoes, cut into cubes and deep fry until golden brown.
4. Now boil white lentils with lukewarm water and turmeric, when it tender, beat it with wooden spoon.
5. Then heat oil in pot, add red chillies, fenugreek seeds, add white cumin, curry leaves.
6. Then add turmeric, salt, red chili powder, ginger garlic paste, roast it and add potato.
7. While roasting, add potato, whole coriander, cumin, green chilies and curry leaves.
8. After that add thick tamarind pulp, 2 cup of water and white lentils and keep on simmer.
9. Serve Tasty Gujarati Daal with Rice.

Ingredients for Kasoori Chicken Kabab:

• Chicken Mince 1/2 kg
• Chopped onion 1
• Egg 1
• Bread slices  2
• Green chilies 4
• Mint leaves 1/2 bunch
• Black pepper 1 tsp
• Seekh Kebab Masala 1 tbsp
• Tandoori masala 1 tbsp
• Oil as required
• Salt to taste

Method:

1. Firstly mix chicken mince, seekh kabab masala, tandoori masala and bread slices, in chopper and grind it nicely.
2. Now add egg, chopped onion, chopped black pepper, salt, mint and green chili, mix them all and make kebabs and shallow fry the kebabs in oil.
3. When golden brown, take out and serve with ketchup or chili sauce.

Ingredients for Noodles & Vegetable In Curry Sauce:

• Rice Noodles 1 packet
• Coconut milk 1 tin
• Chopped capsicum 4
• Chopped carrots 2
• Green onion 2 bunches
• Mushroom sliced 1 tin
• Red chilies 6
• Sugar 1 tsp
• Whole red chilies 4
• White vinegar few drops
• Salt to taste
• Peanuts 1/2 cup
• Bean sprout 250 gm
• Chicken boneless 250 gm
• Red chilli 1 tsp
• Ginger garlic paste 1 tbsp
• Oil 2 tbsp

Method:

1. Boil whole red chillies with few drops of white vinegar and grind it.
2. Firstly, heat water in pot, add rice noodles and oil and boil it.
3. When they are boiled, remove water, wash them with cold water and put oil in small quantity.
4. Now heat oil in karahi pan, add ginger garlic paste and roast it.
5. Now add chicken and dry water.
6. After that, add salt, chopped carrot, capsicum, mushroom slice, red chili, sugar and chopped black pepper and roast it lightly.
7. Now add coconut milk in pot and cook it lightly.
8. Then add red chilli and salt.
9. Now keep all vegetables in center of big dish and spread noodles on its sides.
10. Then put peanuts, chopped green onion, bean sprout on noodles and vegetables.
11. Together keep coconut curry and serve.