Chanay Ki Daal Ka Halwa, Aloo Ki Sabzi And Bhuna Gosht by Zubaida Tariq

Ingredients for Chanay Ki Daal Ka Halwa:

• Gram lentils 3 cup
• Sugar 2 cup
• Dry milk 2 cup
• Small cardamom 8
• Raisins 15
• Almonds 10
• Pistachio 15
• Walnuts 1/2 cup
• Oil/ clarified butter 2 cup

Method:

1. Soak almonds and pistachio in hot water and chop finely.
2. Now wash gram lentil in hot water, soak for 1 hour and boil it.
   
3. When gram lentil is boiled, then grind it .
4. Then heat oil in one karahi pan and put small cardamoms.
5. When fragrance comes, put gram lentils and roast it.
   
6. When its color changes, put sugar and milk.
7. When sugar is cooked well, put chopped walnuts and raisins, roast for 5 minutes and turn off stove.
8. Now grease wide tray and spread halwa.
9. Sprinkle pistachio and almonds on top.
10. When chilled, then into pieces.
11. Delicious chanay ki daal ka halwa is ready.

Ingredients for Bhuna Gosht:

• Meat 1 kg
• Yogurt 1 cup
• Lemons 2
• Green chilies 4
• Cumin powder 1 tsp
• Black pepper 1 tsp
• Red chili 1 tbsp
• Bihari masala 1 tbsp
• Ginger garlic paste 1 tbsp
• Oil as required
• Salt to taste

Method:

1. Put small pieces of meat, ginger garlic paste and yogurt in one karahi pan and cook it.
   
2. When water of meat dries, add bihari masala, red chilli and oil and roast it.
   
3. Then put finely chopped green pepper, lemon juice, roasted & crushed white cumin, simmer for 10 minutes and serve  hot.

Ingredients for Aloo Ki Sabzi:

• Boiled potatoes 1/2 kg
• Red chili flakes 1 tbsp
• Turmeric 1 tsp
• Salt to taste
• Onion seeds 1 tsp
• White cumin 1 tsp
• Mustard seeds 1 tbsp
• Curry leaves  few
• Green chilies 4
• Brown sugar 1 tbsp
• Tamarind paste 1 cup
• Oil 2 tbsp

Method:

1. Mash boiled potatoes nicely and put 2 cup water.
   
2. Together put all remaining ingredients and cook for 5 minutes.
3. Tasty sabzi is ready.

Ingredients for Poori:

• Flour 2 cups
• Wheat flour 1 cup
• Soda bicarbonate  a pinch
• Sugar 1 tsp
• Oil 2 tbsp
• Oil as required
• Salt to taste

Method:

1. Knead flour with wheat flour, soda bicarbonate, sugar, oil and salt.
2. Now make small portions, dip in oil and roll poriyan.
3. Then heat oil in karahi pan and start frying poriyan.
4. Fry with steal spoon so that the poriyan remains soft.