Vol-au-vent And Injeer Ka Halwa By Chef Zakir

Ingredients for Vol-au-vent:

• Egg  1
• Puff pastry  1/2 kg
• Chicken breast  2
• Salt  to taste
• Garlic paste  1 tsp
• Black pepper powder  1/2 tsp
• Flour  2 tbsp
• Butter  2 tbsp
• Chicken stock  1 cup
• Cheddar cheese grated  100 gm
• Mushroom chopped  1/2 cup
• Parsley chopped  1/2 bunch
• Capsicum chopped  half
• Tomato chopped  1
• Oil  2 tbsp

Method:

1. First, heat oil and butter and add butter, garlic paste and Julian chicken pieces.
2. When color of chicken changes, add flour and roast for 2 to 3 minutes.
3. Then add chopped mushrooms, chopped parsley, chopped tomato, chopped capsicum, salt and black pepper powder, roast more for 1 to 2 minutes and add chicken stock.
4. When stock becomes thick, add grated cheese and mix well. When all ingredients are mixed well, remove from stove and keep it aside.
5. Now roll puff pastry thick and cut in round or square shape.
6. Polish side with beaten egg and make hard with puff pastry.
7. Then polish it, keep another piece of same size and bake in oven for 12 to 15 minutes on 180 degrees C.
8. When it rises and comes up, take out, fill with chicken mixture and serve.

Ingredients for Injeer Ka Halwa:

• Fig 300 gm
• Semolina  125 gm
• Khoya  250 gm
• Sugar  250 gm
• Green cardamom  10-12
• Ghee  125 gm
• Kewra  2 tbsp
• Almonds and pistachio 25 gm

Method:

1. First, wash fig and soak it.
2. When fig becomes soft, then chop with knife.
3. Now heat ghee in one karahi pan, add semolina and roast until golden.
4. Then add sugar and khoya. Together put fig.
5. Then crush green cardamom lightly, add in it and roast on low flame until ghee comes to see.
   
6. Then add kewra, pistachio and almonds and mix it.
7. Delicious Injeer Ka Halwa is ready.