Chicken Haleem, Crispy Fish Balls And Sausage & Mushroom Soup by Rida Aftab

Ingredients for Chicken Haleem:

• Chicken (boneless)  1/2 kg
• Wheat (boiled)  1 cup
• Mix lentils  1 cup
• Red chili powder 2 tsp
• Salt  1 tsp
• Turmeric  1/2 tsp
• Bay leaves  2
• Mace ans nutmeg powder  1/2 tsp
• All spice powder 1 tsp
• Cumin crushed  1 tsp
• Ginger garlic paste  2 tsp
• Onion  (fried) 2
• Onion 1/2 cup
• Lemon   for garnishing
• Fresh coriander  for garnishing
• Mint leaves  for garnishing
• Green chilies  for garnishing
• Ginger  for garnishing
• Chaat masala  for garnishing

Method:

1. Take chicken, ginger garlic paste, chopped red chilies, turmeric, chopped cumin, salt, water, cook it on low temperature.
2. When the chicken tenders then make pieces of it.
3. Boil the mix lentils.
4. Now put the boiled lentils, cook it for half an hour. Crush it altogether.
5. When the haleem is mixed then add nutmeg mace.
6. Now pour oil fry the chopped onion, give the haleem tarka.
7. In end, garnish with lemon, coriander, mint, chopped green chilies, ginger and chaat masala and serve.

Ingredients for Crispy Fish Balls:

• Fish fillet  250 gm
• Egg white  1
• Green chilies  2
• Garlic  2 cloves
• Black pepper  1 tsp
• Mustard seeds ground  1/2 tsp
• Chili powder  1/2 tsp
• Salt  1/2 tsp
• Oregano  1/2 tsp
• Chinese salt  1/4 tsp
• Rice flour  2 tbsp
• Bread crumbs  as required
• Oil  for fry

Method:

1. Put the green chilies, garlic, chopped red chilies, chopped mustard seeds ground, Chinese salt, oregano, salt, rice flour, fish pieces in chopper.
2. Now make the balls of this mixture.
3. Then put egg white, coat with bread crumb and fry.

Ingredients for Sausage & Mushroom Soup:

• Sausages 4
• Tomatoes 2
• Onion  1
• Carrot  1
• Peas  1 cup
• Mushroom  1 cup
• Stock  4 cups
• Vinegar  1 tbsp
• Soya sauce  2 tbsp
• Black pepper  1 tsp
• Salt   1/2 tsp
• Tomatoes  1 cup
• Parsley  1 tbsp
• Oil  2 tbsp

Method:

1. First, cut mushrooms, tomato, onion, carrot and sausages.
2. Now heat oil, add chopped vegetables, peas and sausages and fry it.
   
3. Then add stock, salt and cook on low flame.
4. When the vegetables are tendered well add tomato ketchup, vinegar and black pepper and turn off stove.
5. In end, take out it dish, put parsley and serve.