Mince Curry, Choco Chip Brownies And Dill Chicken by Zarnak Sidhwa

Ingredients For Choco Chip Brownies:

• Flour 1 cup
• Cocoa powder 2/3 cup
• Salt 1/2 tsp
• Eggs 4
• Sugar 2 cups
• Butter melted 8 oz
• Vanilla essence 1-1/2 tsp
• Coffee powder 1 tsp
• Chocolate chips 1 cup
• Walnuts chopped 1 cup

Method:

1. In a large bowl, sift flour, cocoa powder and salt together and stir to combine.
2. Set bowl aside. Beat eggs, sugar, vanilla essence and coffee together.
3. Stir  the flour mixture into the butter mixture until all the dry ingredients are moist and blended.
4. Fold in the chocolate chips, and nuts.
5. Spread the brownies batter evenly into a greased and lined 9x 13'' pan.
6. Bake at 180 degree C for 25 to 35 minutes until the brownies spring back to the touch and a wooden toothpick inserted into the center comes out with a moist crumb.
7. Cool brownies in the pan on a wire rack for 30 to 40 minutes.

Ingredients For Mince Curry:

• Mutton mince 1/2 kg
• Tomatoes chopped 1 cup
• Onion chopped 1 small
• Plain yogurt 2 tbsp
• Ginger minced 1 tbsp
• Garlic minced  1 tbsp
• Oil  1 tbsp
• Cloves 2
• Cardamom pods2
• Cinnamon sticks 1
• Garam masala 1/2 tsp
• Chili powder 1/2 tsp
• Caraway seeds 1/4 tsp
• Turmeric 1/4 tsp
• Salt 1 tsp

Method:

1. Place half of the ginger, garlic and chili powder into a bowl.
2. Add the mutton mince, mix well and leave to marinate for half an hour.
3. Heat the oil, add the cardamom pods, cinnamon stick cloves and caraway seeds.
4. Fry then add the onion, turmeric and the remaining ginger, garlic and chili powder.
5. Add the mince and cook until browned.
6. Add the chopped tomatoes, garam masala and salt., then simmer.
7. Stir in the yogurt before serving.

Ingredients For Dill Chicken:

• Chicken breast 4
• Salt 1/2 tsp
• Butter 1 tbsp
• Olive oil 1 tbsp
• Chicken stock 1/2 cup
• Cream 1/2 cup
• Flour 1 tbsp
• Dill chopped 1 tsp

Method:

1. Sprinkle chicken breast with salt.
2. Melt butter and olive oil in a pan.
3. Add chicken breast halves; cook 3 to 5 minutes on each side or until chicken is browned.
4. Reduce heat to low.
5. Add stock; cover and simmer 10 to 12 minutes or until chicken is cooked through.
6. Remove and combine cream, flour and dill; blend with a fork until smooth.
7. Add flour mixture to pan, cook and stir until mixture is thickened.
8. Serve sauce over chicken breast.