Mirchon Waly Jhingay, Chapli Pakoray And Hari Chutney Dahi Wali by Chef Samina

Ingredients for Mirchon Waly Jhingay:

• Jumbo prawn 1 kg
• Butter 4 tbsp
• Black pepper 1 tsp
• Red chilli 1 tbsp
• Crushed garlic 1 tbsp
• Lemon juice 4 tbsp
• Green chillies 15-20
  

Method:

1. Firstly, wash prawns nicely.
   
2. Now marinate prawns with salt, black pepper, melted butter, lemon juice, chopped red chili and crushed garlic.
   
3. Then cook in remaining butter after 15 to 20 minutes.
   
4. In end, cut green chilies into thick pieces and mix it.
   
5. When ready, serve hot.
   

Ingredients for Chapli Pakoray:

• Boiled keema 250 gm
• Gram flour 1 cup
• Red chilli 2 tbsp
• Coriander 2 tbsp
• Cumin 2 tbsp
• Turmeric 1 tsp
• Pomegranate seeds 2 tbsp
• Soda 1/4 tsp
• Salt to taste
• Coriander 1/2 bunch
• Green chillies 4-5
• Tomato 2
• Onion 1
  

Method:

1. Boil mince with salt. When water dries, cool it.
   
2. Now add salt, green coriander, cumin, pomegranate seed, turmeric, soda, green coriander, green chili, tomato and onion and mix it. 
   
3. When mince is cooled, mix gram flour, so that both stick to each other.
   
4. Then makes small balls, put in mixture and fry it.
   
5. Serve with hari chutney dahi wali.
   

Ingredients for Hari Chutney Dahi Wali:

• Yogurt 1/2 kg
• Black pepper 1 tsp
• Cumin 1 tsp
• Coriander 1/2 bunch
• Green chillies 2-3
• Garlic 2 cloves
• Mint few leaves
  

Method:

1. Mix green coriander, mint, cumin, green chili, black pepper and garlic in water and grind it.
   
2. Now add yogurt in it.
   
3. Green chatni is ready.