Green Chutney, Date & Tamarind Chutney, Firni And Biscuit Sev Puri by Zarnak Sidhwa

Ingredients For Date & Tamarind Chutney:

• Dates  15-20
• Tamarind pulp  1 cup
• Cumin seeds  2 tsp
• Fennel seeds  1/4 tsp
• Jaggery, grated  1/2 cup
• Red chili powder  2 tsp
• Dry ginger powder 1 tsp
• Black salt  1 tsp
• Salt  to taste

Method:

1. Wash stone dates and chop roughly.
2. Dry roast cumin seeds and fennel seeds.
3. Cool slightly and grind to a powder.
4. Mix together dates, jaggery, tamarind pulp, cumin and fennel powder, red chili powder, dry ginger powder, black salt, salt to taste and four cups of water.
5. Cook on medium heat till it comes to a boil, reduce heat and continue to cook for six to eight minutes.
6. Cool and serve.
   

Ingredients For Firni:

• Milk  1 liter
  
• Basmati rice 100 gm
  
• Almonds & pistachio  1 tbsp
  
• Cardamoms  6
  
• Saffron  1/2 tsp
  
• Condensed milk 1 tin
  
• Cream  1 cup
  
• Sugar  2 tbsp

For Garnishing:

• Almonds sliced  4
  
• Pistachio chopped 4
  
• Raisins  4-8

Method:

1. Soak and wash rice and drain in a cloth and blend to a coarse powder.
2. Boil milk, add whole cardamom and remove it from the milk after some time.
3. Add rice and boil, stirring constantly to avoid lumps.
4. Add water if necessary and cook till done.
5. Reduce heat, then add condensed milk and cream.
6. Add pistachio and almond powdered stirring constantly.
7. Add sugar for taste; garnish with julienne almonds, pistachio and saffron.
8. Chill for few hours and serve cold.
   

Ingredients For Biscuit Sev Puri:

• Salted biscuits  16
  
• Potato  2 medium
  
• Corn  1/2 cup
  
• Onion  2 medium
  
• Salt  to taste
  
• Chaat masala  as required
  
• Chili garlic chutney  4 tsp
  
• Green chutney  8 tsp
• Tamarind jaggery chutney  16 tsp
  
• Raw mango  1 small
  
• Sev  1 cup
  
• Red chili powder  1/4 tsp

Method:

1. Arrange the biscuits on a plate.
2. In a bowl, place potatoes, corn, onions, salt and chaat masala and mix.
3. Divide into portions.
4. Place a portion on each biscuit.
5. Drizzle one fourth tsp of red garlic chutney, half a tsp of green chutney and one tsp of sweet tamarind chutney, one after the other, over each biscuit.
6. Sprinkle a pinch of red chili powder over each biscuit and serve immediately.