Curry Pata Chicken, Hara Keema And Apple Cake by Zarnak Sidhwa

Ingredients For Apple Cake:

• Flour  3 cups
• Sugar  2 cups
• Baking soda 1 tsp
• Salt 1 tsp
• Ground soda 1 tsp
• Eggs  2
• Oil  1-1/4 cup
• Vanilla essence 2 tsp
• Apples  3
• Chopped walnuts  1 cup
• Cream and apple slices  to top

Method:

1. Grease a 13x9x2 inch baking pan, set aside.
2. In a bowl, combine flour, sugar, baking soda, salt and cinnamon; meanwhile combine eggs, oil and vanilla essence; stir in apples and walnuts.
3. Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff)
4. Spread batter in prepared pan.
5. Bake at 180 degrees for 50 to 55 minutes or until a toothpick inserted in center comes out clean.
6. Cool in pan on a wire rack for at least 1 hour.
7. Serve slightly warm or at room temperature.
8. IF you like, top each serving with cream and an apple slice.

Ingredients For Hara Keema:

• Minced lamb 1/2 kg
• Coriander leaves 1 cup
• Mint leaves 1/4 cup
• Oil  2 tbsp
• Ginger 1 1/2 piece
• Garlic  10-12 cloves
• Green chilies  3
• Cinnamon  1 inch stick
  
• Green cardamom 4
  
• Cloves  4-6
  
• Cumin seeds  1 tsp
  
• Onion  3 medium
  
• Salt  to taste
  
• Coriander powder  1 tbsp
• All spice powder  1 tsp
  
• Black peppercorns 1/4 tbsp
  
• Egg boiled 2
  
• Lemon  1

Method:

1. Heat 2 tbsp oil in a pan.
2. Grind 1/2 cup coriander leaves, ginger, garlic, green chilies to a paste.
3. Add cinnamon, cardamoms, cloves and cumin seeds to the oil and saute till fragrant.
4. Add onions and mix and saute lightly colored.
5. Add mince and saute, stirring continuously.
6. Add salt and continue to saute till mince browns lightly.
7. Chop the remaining coriander leaves and mint leaves finely.
8. Add the ground paste to the mince and mix well.
9. Add 1 cup water and mix well.
10. Cover and cook on medium heat till mince is completely cooked.
    

Ingredients For Curry Pata Chicken:

• Curry leaves  25-30
  
• Green chilies 5-6
  
• Green chili paste 1 tbsp
  
• Chicken breasts 1/2 kg
  
• Vinegar  2 tbsp
  
• Soya sauce  1 1/2 tsp
  
• Egg whisked  half
• Salt  to taste
  
• Corn flour 3 tbsp
  
• Oil  2 tbsp
  
• Oil to deep fry
  
• Garlic  1 tbsp
  
• Ginger  1 tbsp
  
• Vegetable stock  1 1/4 cups
• Spring onion  2
  
• Coriander leaves  2 tbsp

Method:

1. Mix together chicken, green chili paste, 1 tsp vinegar, 1/2 tsp soya sauce, egg, salt, and 2 tbsp corn flour in a bowl.
2. Keep aside for 10-12 minutes to marinate.
3. Heat oil and deep fry the chicken pieces till lightly colored.
4. Drain on absorbent paper.
5. Heat 2 tbsp oil in another pan, add garlic and ginger and saute till garlic becomes light golden.
6. Add slit green chilies and curry leaves and saute.
7. Add 1 cup vegetable stock and cook till it comes to a boil.
8. Mix 1 tbsp corn flour in 1/4 cup vegetable stock.
9. Add 1 tsp soya sauce, 1 tsp vinegar, salt, corn flour mixture to the pan and mix well.
10. Add fried chicken and mix.
11. Add spring and mix.
12. Add spring onions and coriander leaves and mix well.