Eclair Cake, Masalay Daar Tandoori Karahi And Hara Bhara Daal Masala by Rida Aftab

Ingredients for Eclair Cake:

• 2 packets digestive biscuits
• 2 cup vanilla pudding
• 2 cups whipped topping

For Frosting:

• 1-1/2 cup sugar
• 1/2 cup coco powder
• 3 tbsp butter
• 2 tbsp milk
• 2 tbsp honey
• 2 tsp vanilla extract

Method:

1. Grease 13 x 9 inch pan with butter and keep aside.
2. Now make layer of digestive biscuits.
3. Put pudding in bowl and beat on low speed. Then add beaten topping and fold it nicely.
4. Now spread half quantity on base of biscuits. Then make one more layer of digestive biscuits.
5. Now spread remaining filling. Then make one more layer of digestive biscuits.
6. For making frosting: Mix sugar and coco powder.
7. Then put butter and milk and beat for few minutes.
8. After that, put honey and vanilla extract and beat it more until creamy.
9. Now garnish with frosting and keep in fridge.

Ingredients for Masalay Daar Tandoori Karahi:

• 1/2 kg chicken
• 1 cup yogurt
• 2 tsp carom seeds
• 2 tsp cumin
• 2 tsp chaat masala
• 1/2 tsp salt
• 1 tbsp ginger garlic
• 4 tbsp lemon juice  
• 1/2 kg tomatoes
• 4 green chilies
• 1 pinch of red color
• 1/2 cup oil
• 1/2 bunch coriander leaves

Method:

1. Put yogurt, carom seeds, roasted cumin, chaat masala, salt, red color and lemon juice in chicken and leave for half an hour.
2. Now put in one pot and cover for 20 minutes.
3. Then heat oil in second pot and put ginger garlic paste.
4. When fragrance comes, add tomato and green chilies and cover for 10 minutes.
5. Now put chicken, roast it on high flame, add green coriander and turn off stove.

Ingredients for Hara Bhara Daal Masala:

• 375 grams boiled white lentils
• 250 grams onions
• 1 cup yogurt
• 6 garlic cloves
• 4 cardamoms
• 6 curry leaves
• 1 tbsp ginger
• 10 green chilies
• 6 whole red chilies
• 4 tomatoes
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 cup oil
• 1 cup mint leaves

Method:

1. Heat oil and put chopped garlic cloves. Fry for a while until garlic becomes golden brown.
2. Now put cardamoms, curry leaves, chopped ginger, turmeric, cumin, whole red chili, salt and 4 pieces of each tomato and roast well.
3. Then add boiled white lentils, green onion and beaten yogurt.
4. In end, put mint leaves and green chilies and simmer for 10 minutes. Then turn off stove, take out in dish and serve hot.