Dahi Ki Lassi, Murgh Saag And Chawal Ky Atay Ki Roti by Chef Zakir

Ingredients For Murgh Saag:

• Chicken boneless 1 kg
• Spinach  1 bunch
• Sarson leaves 1 bunch
• Bathwa leaves  1 bunch
• Chaulai leaves  1 bunch
• Oil  1/2 cup
• Green chilies  8-10
• Salt
• Onion
• Turmeric
• All spice powder
• Ginger garlic powder
• Coriander seeds
• Yogurt  3-4 tbsp
• Coriander leaves  for garnish
  
• Green chilies for garnish

Method:

1. Put chopped spinach, sarson leaves, bathwa leaves, green chilies, chaulai leaves, salt, water and keep it for boiling/
   
2. When the saag is tendered then put it into grinder.
3. Pour oil in a pan, add chopped onions make it golden brown.
4. After that add chicken boneless, turmeric, garam masala, ginger garlic paste, chopped whole coriander, yogurt.
5. Mix it well and cook it for 10 minutes.
6. When the chicken is tendered then add saag and cook it for 20 minutes.
7. Now take it out in a dish, sprinkle green coriander, green chilies serve it with chapati.

Ingredients For Chawal Ky Atay Ki Roti:

• Rice flour  1/2 kg
  
• Salt  to taste
  
• Water  to knead

Method:

1. Put rice, salt, mix it well, then add water to knead it.
2. After that make its portions, roll it out and fry it.

Ingredients For Dahi ki Lassi:

• Yogurt  1/2 kg
  
• Salt  to taste
  
• Ice cubes  1 cup

Method:

1. Put yogurt, salt and ice cubes in blender and blend well.
2. Then take out in glass, sprinkle mint leaves and serve.