Coconut Cooler, Baisan & Coconut Sheera And Achari Murgh Patiala by Rida Aftab

Ingredients For Coconut Cooler:

• Coconut water 1 glass
• Lemon juice 2 tbsp
• Mint leaves 2 tbsp
• Black salt 1/2 tsp
• Black pepper 1/2 tsp
• Ice  1 cup

Method:

1. First pour oil, add lemon juice, salt, chopped black pepper, ice in a blender.
2. Now pour water, add mint leaves for garnish then serve.

Ingredients For Basin and coconut Sheera:

• Flour 1/2 cup
• Sugar 1-1/2 cup
• Semolina  1 cup
• Ghee  1 cup
• Almonds & peanuts 100 gm
• Silver foil leaf  2
• Cardamom 4
• Coconut powder 1 cup
• Saffron 1/2 tsp
• Milk  1 cup

Method:

1. Pour water, add sugar, milk, saffron, cardamom, cook it on low temperature.
2. Now pour ghee, add semolina roast it well.
3. Along gram flour in semolina roast it.
4. Then put the mixture of sugar milk and flour mix it.
5. After that add chopped coconut, add almonds, pistachio, simmer it for 10 minutes.
6. In the end take it out in a dish, add silver paper on it, then serve.

Ingredients For Achari Murgh Patiala:

• Whole chicken 1
  
• Yogurt 250 gm
  
• Vinegar 1/2 cup
  
• Ginger garlic paste 1 tbsp
  
• Onion 4
  
• Green chilies paste  2 tbsp
• Black pepper powder 1 tsp
  
• Red chili powder 1 tsp
  
• All spice powder 1/2 tsp
  
• Papaya paste 1 tsp
  
• Cumin seeds  2 tsp
  
• Fennel seeds  1 tsp
• Mustard seeds 1 tsp
  
• Fenugreek seeds 1 tsp
  
• Oil  1/2 cup
  
• Chaat masala  2 tsp
  
• Salt  as required

Method:

1. First add whole chicken, vinegar, salt, chopped papaya paste, chopped black pepper fill it for a whole night.
2. Then pour oil add onions make them golden brown, put chicken for 10 minutes.
3. Now add cumin, fennel, mustard seeds, fenugreek seeds roast it.
4. Then add yogurt, chopped masala, chopped red chilies, green chilies paste chopped garam masala in chicken.
5. After that add chicken for roasting.
6. In the end add chopped garam masala turn off the stove.