Chicken Pasanda, Dhuwan Daar Gosht And Poranpoli by Shireen Anwer

Ingredients for Chicken Pasanda:

• Boneless chicken breast 1/2 kg
• Salt 1 tsp
• Yogurt 1 cup
• Coconut milk powder 2 tsp               
• Chili powder 1-1/2 tsp
• Green cardamom 1/2 tsp
• Roasted gram grinded 1 tbsp
• Poppy seeds grinded 1 tbsp
• All spice 1 tsp
• Onion chopped 1/2 cup
• Oil 1/2 cup

Method:

1. Firstly, marinate chicken with salt, yogurt, coconut milk powder, red chili powder, green cardamom, roasted gram grinded, poppy seeds and all spice powder for 30 minutes.
2. Now heat oil, fry onion until light golden, add marinated chicken, cover it top and cook it till it tender and oil comes on top.
3. In end, garnish with coriander leaves and green chillies and serve.

Ingredients for Dhuwan Daar Gosht:

• Mutton 1/2 kg
• Cashew nut grinded 10
• Melons seeds grinded 1 tbsp
• Ketchup 1/2 cup
• Chili powder 1 tsp
• Salt 1 tsp
• Cumin roasted 1 tsp
• Coriander roasted 1 tsp
• Oil 1/2 cup
• Potatoes sali 1/2 cup
• Ginger garlic paste 1 tsp
• Yogurt 1/2 cup
• Spring onion 1/2 cup
• Onion 1/2 cup

Method:

1. Firstly, boil meat with ginger garlic paste and 3 cup of water.
2. Now heat oil and fry chopped onion until golden brown.
3. Then add cashew nut, melon seeds, red chili powder, salt, cumin roasted and coriander roasted for 5 minutes and fry.
4. Then add boiled mutton and fry it.
5. Then add yogurt and ketchup, cover it and cook until tender.
6. In end, put spring onion and potatoes sali and give smoke of coal.

Ingredients for Poranpoli:

• Flour 1 cup
• Wheat flour 1 cup
• Ghee 4 tbsp
• Powder milk 2 tbsp
• Water to knead the dough
• Salt pinch

For Stuffing:

• Gram lentils 1/2 cup
• Sugar 1/2 cup
• Green cardamom powder 1/2 tsp
• Ghee 2 tbsp

Method:

1. First making dough: Mix flour, wheat, ghee, powder milk, salt and water and knead it.
2. Now make portions of it.
3. For making stiffing: Boil gram lentils for 30 minutes until tender and water dries.
4. Now grind lentils in chopper.
5. Then heat ghee, add boiled lentils and sugar and cook until mixture becomes dry.
6. Now add chopped green cardamom.
7. Now roll 2 portions to 1/4 inch. Now paste filling on roti, put another roti and press it.
8. Now sprinkle flour, roll it more, and toast on tawa with ghee. Make all poranploi in same way and serve hot.