Quick Coconut Dessert, Hyderabadi Machli Ka Salan And Lesuni Bengun by Zubaida Tariq

Ingredients for Quick Coconut Dessert:

• Coconut milk  1 tin
• Fresh cream  2 packets
• Condensed milk 1 tin
• Wafers  1 packet
• Gelatin  2 tbsp
• Chopped almonds  10
• Grated coconut  1 packet

Method:

1. Mix fresh cream, coconut milk and condensed milk in one bowl and beat well.
2. Now mix crushed biscuits.
3. Then dissolve gelatin powder in water, mix in coconut milk mixture and freeze in refrigerator.
   
4. When it is freezed, fry almonds lightly and put on top.
   
5. In end, put grated coconut and serve.

Ingredients for Hyderabadi Machli Ka Salan:

• Fish  1 kg
• Mustard oil  1 cup
• Green chilies  2
• Curry leaves  2
• Red chili  4
• Lemons  1-2
• Tamarind paste  1/2 cup
• Fenugreek seeds  few
• Khopra  1
• Peanuts  10-12
• Poppy seeds  1 tbsp
• Red chili powder  1 tbsp
• Ginger  2 tsp
• Garlic  2 tsp
• Turmeric 1/2 tsp
• Coriander seeds  2 tbsp
• White vinegar  2 tbsp
• White cumin  1/2 tbsp
• White sauce  2 tbsp
• Salt  to taste

Method:

1. First, peel fish skin, make big pieces, put white vinegar without washing it.
2. Wash it after 10 minutes with lukewarm water.
3. Now roast poppy seeds, white vinegar, white cumin, whole coriander, peanuts and khopra on tawa until golden and grind finely.
4. After that, heat oil in one pot, put After put red chilies, fenugreek seeds and curry leaves and make it brown.
5. Then put ginger, garlic, turmeric, red chili powder, salt, and roasted & powder masala, roast it and remove from stove.
6. Now put lemon juice on fish pieces and fry it.
7. When golden in color, remove it.
8. After that, again heat masala and spread fish pieces on roasted masala.
9. Then put tamarind pulp, curry leaves and green chilies in pot and stir it.
   
10. When oil comes up, keep on tawa and simmer it on low flame.
    
11. Remove after 5 to 10 minutes and serve with rice.
    

Ingredients for Lesuni Bengun:

• Brinjals  4
• Chopped green garlic  1 bunch
• Red chili flakes  1 tbsp
• White cumin  1 tsp
• Fenugreek seeds  few
• Curry leaves  few
• Green chilies  6
• Onion seeds  1 tsp
• Lemons  2
• Salt  to taste
• Oil  1/2 cup

Method:

1. Cut brinjal into slices and soak in salt water.
   
2. Now put brinjal slices on frying pan, make it golden brown, take out and spread on tissue paper.
3. Then heat oil in karahi pan, put few mustard seed and make bhagar.
4. When fragrance comes, put white cumin, chopped red chili, green chili and brinjal and roast it lightly.
   
5. After that, add salt, lemon juice, curry leaves and onion seeds and simmer it.
   
6. After 5 minutes, delicious lesuni bengun is ready.