Baqar Khani Pudding, Eggplant Dip And Lentil & Vegetable Pulao by Rida Aftab

Ingredients for Baqar Khani Pudding:

• 250 grams baqar khani
• 4 eggs
• 1 cup cream
• 1 cup sugar
• 2 cups milk
• 1/2 cup orange rind
• 100 grams raisins
• 1 tsp vanilla essence
• 1 tbsp gelatin powder    

Method:

1. Beat cream nicely. Together beat eggs in separate bowl.
2. Now boil milk and sugar in it and cool it.
3. Then mix milk, egg, gelatin powder and vanilla essence in a mixing bowl.
4. After that put baqar khani on tray and pour cream on it. Then pour mixed milk on it.
5. Then pour raisins and orange rind on top and bake it on 200 degrees C for 20 minutes.
6. In end, take it out from oven and place it in fridge for cooling.
7. Baqar khani Pudding is ready.

Ingredients for Eggplant Dip:

• 250 grams eggplant
• 250 grams yogurt
• 4 tbsp cream
• 1 tsp roasted and crushed cumin
• 1 tsp crushed red chili
• 1 tsp salt
• 1 tsp chopped garlic
• 2 chopped green chilies        

Method:

1. First boil, brinjal, cut outer layer and grind it.
2. After that, put in one bowl, put yogurt, cream, chopped & crushed cumin, black pepper, salt, garlic paste and green chilies and mix them all.

Ingredients for Lentil & Vegetable Pulao:

• 1/2 kg rice
• 1 cup green lentils
• 1 cup red kidney lentils
• 1 chopped tomatoes
• 1 onion
• 1 cup chopped carrot
• 2 bay leaves
• 1 tsp red chili powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp garlic
• 4 tbsp oil   

Method:

1. Heat oil in pan and fry ginger garlic paste. When fragrance comes, put 1 cup water.
2. Together put red chili powder, salt and black pepper and roast for few minutes.
3. Now put soaked rice and bay leaves.
4. When it comes to simmer, put boiled green lentils, boiled kidney lentils, chopped tomatoes, chopped carrot and onion, simmer it for 10 minutes and turn off the stove.