Pineapple Pudding, Fry Chana Daal And Murgh Methi by Rida Aftab

Ingredients for Pineapple Pudding:

For Sponge:

• 1 egg
• 1/2 cup fine flour
• 1/2 cup sugar powder
• 1/2 cup oil
• 1/2 tsp baking powder
• 1/2 tsp vanilla essence

For Topping:

• 1 tin condense milk
• 1 pineapple
• 4 eggs
• 2 cup milk
• 1/2 tsp vanilla essence

Method:

1. For making sponge take egg, oil, chopped sugar, vanilla essence, baking powder beat it with batter.
2. Now add flour for folding, grease the oven dish and put all the mixture.
3. Then bake it on 200 degree C for 20 minutes.
4. For topping, pour milk, condensed milk, vanilla essence, egg in blender and beat it well.
5. Now take out the sponge and put the pineapple pieces.
6. After that put the ready mixture and bake it again for half an hour.
7. Pineapple pudding is ready.

Ingredients for Fry Chana Daal:

• Gram lentils 250 gm
• Tomatoes  250 gm
• Ginger chopped  1 piece
• Onion  1
• Green chilies  4
• Garlic  4 cloves
• Butter  100 gm
• Crushed red pepper 1 tsp
• Dry fenugreek leaves 1 tbsp
• Cumin seeds  2 tsp
• Turmeric powder  1/2 tsp
• Salt  1/2 tsp
• Oil  4 tbsp

Method:

1. Boil the gram lentil, turmeric in water and leave it till tenders, then turn off the heat.
2. Now pour oil in separate pan, add onion make them golden brown, add green chilies, tomatoes, cumin, dry fenugreek leaves, red chili powder and salt for roasting.
3. Then put it in gram lentil, mix it and turn off the stove.
4. For tarka: Heat the butter, garlic for frying and add cumin, then give tarka on daal.

Ingredients for Murgh Methi:

• Chicken 1/2 kg
• Onion  2
• Tomato  250 gm
• Dry fenugreek leaves  4 tbsp
• Fennel seeds  1 tbsp
• Cumin crushed 1 tsp
• Whole red chili  10
• Turmeric  1/2 tsp
• Salt  1 tsp
• Ginger garlic paste  1 tbsp
• Butter  2 tbsp
• Green chilies  4
• Mint   1/2 bunches
• Lemon juice  4 tbsp
• Oil  4 tbsp

Method:

1. First pour oil add butter, fenugreek seeds and roast it.
2. When fragrance comes, add chopped onions, fry then take it out.
3. Now pour oil and heat it in same pan, add ginger garlic paste, chicken then roast it.
4. Now add tomato, fennel seeds, cumin, round chilies, salt, and turmeric, simmer it for 15 minutes on low temperature.
5. When the chicken tenders add green chilies, dry fenugreek, lemon juice, mint and simmer it more for 5 minutes, then turn off the stove.