Daal Chawal Paleeda, Kheer And Khitchra by Shireen Anwer

Ingredients For Khitchra:

• Mutton 1 kg
• Red lentil 1/4 cup
• Gram lentil 1/4 cup
• Rice  1/4 cup
• Husked wheat 1/2 kg
• Pigeon peas  1/4 cup
• Yellow lentil  1/4 cup
• Oil  1 cup
• Ginger garlic paste  3 tsp
• Turmeric powder  1 tsp
• Cumin powder  1 tbsp
• Onion brown  1 cup
• Blended tomatoes  1/2 cup
• Chili powder  2 tbsp
• Coriander powder  2 tbsp
• All spice powder  1 tbsp
• Whipped yogurt  1 cup
• Green chilies paste  1 tsp

Method:

1. Pour oil in pan.
2. Add chopped onions, chopped ginger garlic paste, turmeric, chopped cumin, chopped red chili then roast it.
3. Now add beaten yogurt, add chopped tomatoes.
4. Then add mutton, water and let it cook, until the mutton tenders.
5. Then add husked wheat, water, turmeric cook it till it tenders.
6. Put red lentil, gram lentil, yellow lentil, pigeon peas, rice and water cook it well so that all lentils tenders.
7. Now add boiled husked wheat chop it well and keep it on a side.
8. Then put the lentils chop it and keep it on a side.
9. Mix both mixtures.
10. Boil the mixture, let it cook, mix it well.
11. In the end dish out it, sprinkle chopped garam masala, fried onions, green coriander, garnish it with green coriander, mint serve it.
    

Ingredients For Kheer:

• 125 gm dry milk powder
• 200 gm rice
• 5 small cardamoms
• 1/4 inch piece of nutmeg
• 8 tbsp sugar
• 2-3 glasses of water
• Almonds for garnishing

Method:

1. First add dry milk powder in a pan.
2. When it becomes boil then add wet rice, cook it on low temperature.
3. When it becomes thick then mix it with hand batter.
4. Now add nutmeg mace, small cardamom.
5. Then add sugar, chopped small cardamom, nutmeg mace, cook it well until sugar is saturated well.
6. Now turn off the stove and garnish it with almonds then serve.
   

Ingredients For Daal Chawal Paleeda:

• 1/2 kg mutton
• 1/2 kg pigeon lentils
• 1/2 kg rice
• 1/2 cup oil
• 1 tbsp ginger garlic
• 2 medium sized onions
• 1/2 cup ghee
• 6-8 garlic cloves
• 1 inch piece of ginger
• 6-8 green chilies
• 1 bunch of coriander leaves
• 8-10 aam choor
• 3 tsp turmeric
• Salt as required
• 2 tbsp red chili powder
• 1 tbsp coriander powder
• 4 tbsp bajray ka aata
• 2 tbsp white cumin
• 1 tsp mustard
• 4-6 curry leaves 
  

Method:

1. First put the mutton, ginger garlic, onion, green chilies, white cumin, green coriander, turmeric, salt water boil it well.
2. Put lentil, salt, turmeric, water and let it cook.
3. Then pour oil in a pan, add onions for frying.
4. Now add ginger cloves, chopped red chilies, chopped coriander, salt and turmeric for roasting.
5. Then add boiled mutton make the stock, separate the stock.
6. Then put it into ready masala then roast it more.
7. Then put the lentil and filter it.
8. Mix the mutton stock and lentil after draining water.
9. Now add boiled lentil, bajray ka aata, blend it with mixed stock.
10. Then roast the blended mixture and mix it with remaining stock and cook it.
11. When it is mixed well then add whole aam chor.
12. When it becomes thick then simmer it.
13. For Making Baghar pour ghee, curry leaves, ginger garlic, mustard, garlic cloves, white cumin, make it crispy, pour it into saalan take it out in dish serve it with boiled rice.