Chikar Cholay, Lahori Hareesa And Chana Daal Halwa by Zarnak Sidhwa

Ingredients For Lahori Hareesa:

• Chicken boneless  500 gm
• Wheat boiled  300 gm
• Beef mince  250 gm
• Green chili paste 45 gm
• Yogurt  250 gm
• Spinach chopped 200 gm
• Pure ghee  250 gm
• Ginger garlic paste 2 tbsp
  
• Onion chopped  1
  
• Chili powder  20 gm
  
• Coriander leaves a few
  
• Salt to taste

Ingredients For Garnish:

• Lemon  1
  
• Green chilies  as required
  
• Chaat masala  as required

Method:

1. Heat ghee in a pan, add in 1 chopped onion and saute till golden brown.
2. Now add 2 tbsp ginger garlic paste and fry well.
3. Add chicken, yogurt, green chili paste and chili powder along with 1 glass of water.
4. Cover and let it cook.
5. For kabab mix together beef mince, green chili paste, coriander leaves, salt and chili powder in a bowl.
6. Mix very well and make thin long kababs shallow fry the prepared kabab till golden brown, add to the hareesa mixture dish it out.
7. Garnish with chopped coriander leaves and green chilies.
8. Serve hot.
   

Ingredients For Chana Daal Halwa:

• Gram lentils boiled 500 gm
  
• Pure ghee  500 gm
  
• Sugar  300 gm
  
• Khoya  500 gm
  
• Green cardamom  2 gm

Method:

1. Boil gram lentils till tender, now blend very well to a smooth paste.
2. Heat pure ghee in a pan, add in lentils paste and fry well on low flame till ghee comes on top.
3. Now add 500 gm khoya and mix well.
4. Also add 300 gm sugar and mix gently.
5. Then add in cardamom powder.
6. Now dish it out, garnish with chopped almonds and pistachios.
7. Serve hot.
   

Ingredients For Chikar Cholay:

• Boiled chickpeas 500 gm
  
• Pure ghee  200 gm
  
• Ginger paste  20 gm
  
• Garlic paste  10 gm
  
• Coriander seeds  15 gm
  
• Black pepper  10 gm
  
• Green chili paste  30 gm
  
• Chicken powder 10 gm
  
• Potatoes boiled 100 gm
  
• Cardamom powder 2 gm
  
• All spice powder 2 gm
  
• Cumin powder  5 gm
  
• Red pepper  5 gm
  
• Salt  to taste

Method:

1. Soak chickpeas for 4 hours till tender, remove from fire and keep aside.
2. Heat ghee in a pan, add ginger and garlic paste.
3. Saute till golden brown.
4. Now add green chili paste and fry for 2 minutes.
5. Then add crushed coriander, chicken powder, cardamom powder, all spice powder, cumin powder, crushed red pepper and salt to taste.
6. Fry well . now add in  boiled chickpeas, prepared stock and boiled mashed potatoes.
7. Mix well and cook for 5 minutes.
8. Now remove in a serving bowl, sprinkle black pepper powder on top.
9. Serve hot with naan.