Chicken Haleem, Masalaydar Tinday And Masalaydar Maghaz by Zubaida Tariq

Ingredients For Chicken Haleem:

• Chicken  1
• Wheat  1/2 kg
• Oil  1 cup
• Boiled gram lentil  1 cup
• Chopped onion 3
• Yogurt  1/2 cup
• Turmeric  1 tsp
• All spice powder 1 tsp
• Ginger garlic paste 1 tbsp
• Red chili powder  1 tbsp
• Soda bi carbonate  1/2 tsp
• Salt  to taste

For Bhagar:

• Oil  2 cups
• Chopped onion 3

Masala For Serving:

• Green coriander  1 bunch
• Mint leaves 1 bunch
• Lemons  8
• Green chilies  10
• Cumin powder  2 tbsp
• All spice powder 2 tbsp
• Chopped ginger  4 tbsp

Method:

1. First wash the chicken cut it into pieces and pour water cook it on low temperature, along oil, turmeric, chopped red chilies, salt, ginger garlic paste, chopped garam masala and chopped onion.
2. When the water dries then add yogurt roast it lightly.
3. Now add wheat wash it and leave it into water for 3 to 4 hours, after that take it out let it cook pour oil stir it well with wooden spoon.
4. When the wheat becomes mix and it looks white then add soda bi carbonate, add chicken pour water and let it cook.
5. When the chicken becomes mix then place it on pan.
6. Add masala for 5 minutes add chopped green coriander, mint, lemon, chopped green chilies, roasted and chopped white cumin, garam masala and chopped ginger, simmer it well.
7. Simmer the haleem for as you can, it will be more tasty.
8. Then pour oil and chopped onions then serve.

Ingredients For Masalaydar Tinday:

• Pumpkin  1/2 kg
• Chopped onions 2
• Lemons  2
• Mint leaves  1/2 bunch
• Fennel seeds  1 tsp
• Red chili flakes 1 tsp
• Coriander seeds 1 tbsp
• Oil  as required
• Salt to taste

For Gravy:

• Green coriander  1 bunch
• Onions  2
• Lemons 2
• Green chilies  2
• Oil  1/2 cup
• Turmeric  1 tsp
• Red chili powder  1 tbsp
• Ginger garlic paste 1 tbsp
• Salt  to taste

Method:

1. First peel the skin of pumpkin cut it into pieces.
2. Now add onion cut it into small pieces.
3. Then add fennel seeds and whole coriander.
4. After that pour oil add onions pour oil and coriander.
5. Now remove it from stove, add lemon juice, chopped red chilies, salt and chopped mint.
6. Then fill the pumpkin with masala and put the toothpick and tie it with thread.
7. Pour oil into pan for frying then shallow fry them.
8. Now pour oil Add onions make them golden brown then take it out.
9. Then add chopped red chilies, turmeric, salt, chopped red chili and ginger garlic paste roast it well and make it cool simmer it for 5 minutes.
10. Add green coriander, chopped green chilies and lemon juice then serve.

Ingredients For Masalaydar Maghaz:

• Brain 1
• Lemon  2
• Chopped onion 3
• Green chilies 4
• Oil  1 cup
• Yogurt  1/2 cup
• Chopped coriander  1/2 bunch
• All spice powder  1 tsp
• Ginger garlic paste 1 tbsp
• Red chili powder  1 tbsp
• Chopped ginger  2 tbsp
• Coriander powder  2 tbsp
• Salt  to taste

To boil the brain:

• Garlic  2 cloves
• Black peppercorns  4

Method:

1. First wash the brain then pour water, add garlic cloves, and whole black pepper boil it, then wash its nerves.
2. Now pour oil add chopped onions make it golden brown then take out half.
3. Add onions, ginger garlic paste, yogurt, coriander, chopped red chilies, turmeric and chopped garam masala roast it well.
4. After that add salt shake it well, then roast the brain.
5. Then add chopped green chilies, lemon juice, chopped green coriander, remaining onions then serve it hot.