Lauki Gosht, Hara Masala Pasanday And Bohari Lal Murghi by Shireen Anwer

Ingredient for Bohari Lal Murghi:

• Chicken  1 kg
• Chili powder 1 1/2 tsp
• Salt 1 1/2 tsp
• Yogurt 1 1/2 cup
• White cumin 1 1/2 tsp
• Oil 1/2 cup
• Garlic crushed 1 tbsp

Method:

1. First, marinate chicken with red chili powder, salt and yogurt for 1 hour.
2. Now heat oil in one pan and fry  chopped ginger until light brown.
   
3. Then put 1 cup water if needed.
4. Then cook on low flame until oil comes up.

Ingredients for Lauki Gosht:

• Mutton 1/2 kg
• Onion 1
• Ginger garlic paste 1 tbsp
• Chili powder 1 tbsp
• Turmeric  1/2 tsp
• Salt  1 tsp
• Tomatoes  2
• Bottle gourd  250 gm
• All spice 1/2 tsp
• Coriander leaves 2 tbsp
• Green chilies  2 to 3

Method:

1. First, put mutton, chopped onion, ginger garlic paste, red chilli powder, turmeric, salt, chopped tomato, bottle gourd cubes and 1/2 cup water in pressure cooker and cook until tender.
2. Now open pressure cook and roast until tendered.
3. In end, put garam masala, chopped & crushed coriander and chopped green chili and serve.

Ingredients for Hara Masala Pasanday:

• Pasanday 1/2 kg
• Onion  1
• Green chilies  15
• Coriander leaves  1/2 bunch
• Black pepper whole  1 tbsp
• Yogurt  1 cup
• Ginger garlic  1 tbsp
• Salt  1 tsp
• Lemon juice 2 tbsp
• Oil 1/2 cup

Method:

1. First, blend onion slices, green chilies, green coriander, whole black pepper, yogurt, ginger garlic paste, salt and lemon juice in a blender.
   
2. Now marinate pasanday with blended mixture.
3. Then heat oil, put merinated pasanday and cook until gravy becomes thick and tendered.
4. Now garnish with fries and serve.