Sandesh Pera, Khara Seekh Kabab Masala And Pasanda Sizzler by Rida Aftab

Ingredients for Sandesh Pera:

• 1/2 kg khoya
• 1 packet strawberry jelly
• 2-3 drops of kewra essence
• A pinch of yellow color
• 1/4 tsp cinnamon
  
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachio
• 2 silver foil for garnish
• 1 cup sugar

Method:

1. Put khoya, sugar and cardamom in one karahi pan and cook on low flame.
2. When it melt nicely, dissolve yellow color in water and add in it.
3. Together put kewra essence and chill it nicely.
4. Then put 1/2 cup water in strawberry jelly, cook it well, put in one tray and leave for freeze. Now make small pieces.
5. Then chill khoya mixture and make portions.
   
6. Now make space with thumb, fill with jelly, chopped almonds and chopped pistachio, garnish with silver paper and serve.

Ingredients for Khara Seekh Kabab Masala:

• 6 cloves of garlic
• 6 whole red chillies
• 1 cup oil
• 1 cup yogurt
• 1 piece of chopped ginger
• 1 tsp fennel seeds
• 1 tsp carom seeds
• 1 tsp cumin seeds
  
• 1 tbsp chaat masala
• 1 tbsp coriander seeds
• 1/2 tsp salt
• 3 tbsp tamarind pulp
• 1/2 kg mince
• 1 piece of ginger
• 1 egg
• 2 green chilies
• 4 clove of garlic
• 1 cup fried onion
• 1 tsp fried onion
• 1 tsp chili powder
• 1 tbsp desiccated coconut
• 1/2 tsp all spice powder
• 1/2 tsp mace
• 1/2 tsp salt
• Oil for fry

Method:

1. First, put green chilies, garlic cloves, ginger, desiccated coconut, fried onion, all spice powder, mace, chili powder and salt in blender and grind it finely.
2. Now mix egg, make small kebabs, put them in skewers and fry lightly on gas stove.
   
3. Then remove skewers, fry in oil and golden brown, turn off the stove.
4. Heat oil and fry fennel seeds, carom seeds, cumin seeds, garlic clove, whole red chilies and whole.
   
5. Then add beaten yogurt and tamarind paste, cover it and cook until water dries.
6. In end, add ginger and chaat masala.
7. Now sprinkle masala on seekh kabab and serve.

Ingredients for Pasanda Sizzler:

• 1/2 kg beef pasanday
• 1 cup yogurt
• 1 tsp desiccated coconut
• 2 tsp ginger garlic paste
• 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp all spice powder
• 2 tsp raw papaya paste
• 2 tbsp oil

Ingredients for Sizzler:

• 1 cup ground tomatoes
• 2 tbsp chili sauce
• 2 tbsp lemon juice
• 1 tsp crushed red pepper
• 1 tsp chaat masala
• 1/2 cup tamarind pulp
• 1/2 tsp salt
• 1 capsicum
• 1 tomato
• 1 onion
• 50 gm butter

Method:

1. Put yogurt, desiccated coconut, ginger garlic paste, salt, chili powder, all spice powder and raw papaya paste and leave for half an hour.
2. Now put in one karahi, put oil, cover it and cook for half an hour. When pasanday are tendered, turn off the stove.
3. Put tomatoes, chili sauce, lemon juice, crushed red pepper, chaat masala, tamarind paste, salt, capsicum, tomato and onions and mix well.
4. Then heat sizzler platter nicely and put butter.
5. After that, pour all sauces, put pasanday and serve.