Onion Tomato Spicy Chicken, Shahi Coconut Bread Pudding And Tamarind & Lentil Rice by Zubaida Tariq

Ingredients for Onion Tomato Spicy Chicken:

• Boneless chicken 1/2 kg
• Tomatoes puree 1 tin
• Raw onion paste 2
• Chopped green chilies 8
• Red chili flakes 1/2 tbsp
• Salt to taste
• Turmeric 1 tsp
• Ginger garlic paste 1 tbsp
• Lemons 3
• Curry leaves few
• Chopped green coriander 1 bunch
• Oil 1 cup

Method:

1. Heat oil in pot, add raw onions and make them light brown.
2. Now put chicken boneless, ginger garlic paste, salt and turmeric.
3. When water dries, roast it lightly, put 1 tin tomato puree, chopped red chili and chopped green chili, roast it nicely, add curry leaves and simmer it.
4. When oil comes on top, put lemon juice.
5. In end, put green coriander and serve hot with naan or rice.

Ingredients for Shahi Coconut Bread Pudding:

• Bread slices 6-8
• Coconut milk 1 tin
• Coconut powder 1 packet
• Fresh milk 1 cup
• Sugar 1-1/2 cup
• Small cardamom 4
• Sugar 1 tsp
  
• Pistachio 10
• Boiled almonds 15
• Yellow food color as required
• Silver paper as required
• Oil to fry

Method:

1. Heat oil in frying pan and fry bread slices until golden brown.
   
2. Now make two two portions.
3. Chop small cardamom with sugar.
4. Now put 1 liter fresh milk, sugar, chopped cardamoms and yellow color in one pot and cook it.
5. Put little cooked milk in wide and less deep dish.
6. Then spread slice and then add milk.
   
7. In end, put coconut milk, coconut powder, pistachio and boiled almonds and cool it, garnish with silver paper and serve.

Ingredients for Tamarind & Lentil Rice:

• Split white lentil 1 cup
• Rice 2-1/2 cup
• Red chili flakes 1 tbsp
• Turmeric 1 tsp
• Onion seeds 1 tsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Chopped green chilies 3
• Mint leaves 1 bunch
• Curry leaves few
• Tamarind pulp 1/2 cup
• Chopped onion 2
• Lemons 2
• Butter 1 tbsp
• Clarified butter 1 cup

Method:

1. Firstly, wash split white lentil in lukewarm water and soak it.
2. Also soak rice.
   
3. Now take out water of lentil, put again in lukewarm water and boil it.
4. When it is tendered, strain water. Then boil the rice.
5. Together put mint, green chilies and salt and boil 2/4.
6. Now put butter in one pot, make onions golden brown and take out.
7. Then put ginger garlic paste, turmeric, chopped red chili, green chili and onion seeds in butter and roast it lightly.
8. After that, add curry leaves and tamarind pulp and simmer it.
9. Now grease oil in rice pot and make layer of half rice.
10. Then put ready lentils, half onions, mint, lemon juice.
11. After that, make another layer of rice add onions, lemon juice and some mint and simmer it.
12. When steam comes up, so mix it nicely, take out in dish and serve.