Dahi Murgh Kabab And Seviyan Fruit Custard by Zubaida Tariq

Ingredients For Dahi Murgh Kabab:

• Chicken boneless 1/2 kg
• Yogurt  1/2 kg
• Ginger paste  2 tbsp
• Salt  to taste
• Chopped green chilies 8
• Red chili flakes 1 tbsp
• Lemons  4
• Crushed black pepper  1 tsp
• Bihari Kabab masala 2 tbsp
  
• Raw papaya paste  1 tbsp
  
• Clarified butter 1 cup

Ingredients For Seviyan Fruit Custard:

• Vermicelli  1 packet
  
• Fresh milk  1 liter
  
• Vanilla custard 3-4 tbsp
  
• Sugar  1 cup
  
• Fruit cocktail  1 big tin
  
• Chopped almonds 15
  
• Raisins  15
  
• Pistachio  15-20