Chicken Keema Handi, Imli Mutton Mirch Masala And Kashmiri Lauki by Zubaida Tariq

Ingredients For Chicken Keema Handi:

• Chicken mince  1/2 kg
• Oil  1 cup
• Chopped tomatoes  2
• Onion paste 2
• Lemons  2
• Chopped green chilies  4
• Turmeric  1 tsp
• Black pepper 1 tsp
  
• Red chili flakes  1 tbsp
  
• Ginger garlic paste  1 tbsp
  
• Chopped ginger 2 tbsp
  
• Salt  to taste

Method:

1. First pour oil add chopped onions.
2. When the onions turns to brown, then add ginger garlic paste, salt, turmeric, chopped black pepper, chopped red chilies, roast it lightly.
3. Then add tomatoes.
4. When the tomatoes water dries then add chicken mince roast it.
5. After that add chopped green chilies, lemon juice, chopped ginger simmer it for 5 minutes.
6. In the end add green coriander and serve it with chapati or paratha.
   

Ingredients For Imli Mutton Mirch Masala:

• Mutton  1/2 kg
  
• Tamarind paste  1 cup
  
• Mustard chilies 1 cup
  
• Onion paste  250 gm
  
• Curry leaves  few
  
• Black pepper  1 tsp
• Turmeric  1 tsp
  
• Nigella seeds  1 tsp
  
• Ginger garlic paste 1 tbsp
  
• Cumin  1 tbsp
  
• Sesame seeds  2 tbsp
  
• Salt  to taste

Method:

1. First add white sesame seed, white cumin roast it and then chop.
2. Now add olive oil and chopped onions make them golden brown.
3. Then add mutton, salt, turmeric, ginger garlic paste, roast it well then dry its water.
4. After that pour water, add mutton, tamarind paste, chopped black pepper, roasted and chopped sesame seed, few curry leaves.
5. Now add green chilies fry it lightly, tender it.
6. In the end add tamarind mirch masala mix it and serve it with simple rice then serve.
   

Ingredients For Kashmiri Lauki:

• Bottle gourd  1 kg
  
• Green chilies  3
  
• Chopped tomatoes 4
  
• Oil  1/2 cup
  
• Butter  1 tbsp
  
• All spice powder 1 tsp
  
• Sugar  1 tsp
• Crushed cumin 1 tsp
  
• Red chili flakes  1 tbsp
  
• Salt  to taste
  
• Lemon juice  as required

Method:

1. Pour oil in a pan, add tomatoes.
2. Along salt, chopped white cumin mix it well.
3. When the tomatoes water dries then add roast it add lauki, sugar, chopped red chilies, roast it well.
4. When the oil starts to separate then add lemon juice, green chilies, butter, simmer it well.
5. In the end add kashmiri lauki and serve it with rice or paratha.