Arabic Paratha, Reshmi Kabab And Pepper Mutton Masala By Zubaida Tariq

Ingredients For Arabic Paratha:

• Flour 2 cups
• Fresh milk  as required
• Oil/clarified butter  2 tbsp
• Chicken mince 1/2 kg
• Ginger garlic paste 1 tsp
• Crushed black pepper 1 tsp
• All spice powder 1 tsp
  
• Eggs  2
  
• Oil  to fry

Method:

1. Take a flour, add milk, salt and oil knead it well and leave it for a while.
2. Now pour oil add egg fry it and make its pieces.
3. Then add chicken mince, pour oil, add ginger garlic paste, chopped green chilies, add chopped black pepper, chicken cubes flour and salt roast it well.
4. When water dries then add green coriander and mint.
5. Now knead it with flour, make portions make it oily and roll out it.
6. Fill the mince in its center and add tomatoes, garam masala, chopped green onion leaves.
7. Add egg pieces, and keep it on a sides, add flour and close it. Close all in same way.
8. Then pour oil in a pan, put it in a pan deep fry and make it golden brown.
9. Arabic paratha is ready.
   

Ingredients For Reshmi Kabab:

• Chicken mince  1/2 kg
• Mint leaves  1 bunch
  
• Green chilies  6
  
• Small cardamom  6
  
• Salt  to taste
  
• Kabab masala  1 tbsp
  
• Fresh cream  1/2 bunch
• Red chili powder 1 tsp
  
• Bread slices  2
  
• Gram flour  2 tbsp
  
• Clarified butter  1 tbsp
  
• Raw papaya paste  1/2 tbsp
  
• Oil as required

Method:

1. First add chicken mince, kabab masala and bread slices mix it in a chopper.
2. Now add roasted flour, mint, green chilies chutney, mix it well and keep it in a fridge for half an hour.
3. Then add chopped papaya, chopped cardamom and seekh kabab fry it in a pan, shallow fry the kababs.
4. When it becomes golden brown, then take it out from dish.
5. Along onions and lemon, yogurt raita and green chilies chutney then serve.

Ingredients For Pepper Mutton Masala:

• Mutton pasanday  1/2 kg
  
• Yogurt 1 cup
  
• Papaya paste  1 tbsp
  
• Crushed black pepper 2 tbsp
  
• Ginger paste  2 tbsp
  
• Salt  to taste
  
• Chopped green chilies  8
• Lemons  4
  
• Oil  1/2 cup

Method:

1. First make beat the mutton pasanday, add papaya paste and put it in a pan add yogurt and salt boil it well.
2. When its water dries then take it out and keep it in a tray.
3. Then pour oil in a frying pan, add boiled pasanday fry it well, and put it in a pan.
4. When all the pasanday are fried then add lemon juice, chopped black pepper, chopped green chilies simmer it for 5 minutes, delicious pepper mint masala is ready to serve with hot naan.