Seviyan Ka Muzafar, Zeeray Kay Bhagaray Howay Chawal And Mahi Khaliya by Zubaida Tariq

Ingredients For Seviyan ka Muzafar:

• Vermicelli 2 cups
• Khoya 1 cup
• Fresh milk 2 cups
• Cloves 4
• Small cardamom 6
• Chopped pistachio 6
• Chopped almonds 6
• Sugar  2 cups
• Saffron  as required
  
• Clarified butter  1 1/2 cup

Method:

1. First pour ghee in a pan heat it.
2. Then add vermicelli roast it well then add red chilies, coconut roast it for 5 minutes then remove it from stove.
3. Put remaining ghee, cardamom and cloves.
4. When it starts to smell then add chickpea, chopped pistachio and chopped almonds fry them well.
5. After that add sugar, when it starts to become syrup then add vermicelli and roast it well.
6. Now pour milk and saffron simmer it well.
7. When ghee starts to comes up then serve it with ready cream then serve.
   

Ingredients For Zeeray Kay Bhagaray Howay Chawal:

• Rice  2 cups
  
• Chopped onions 3
  
• Green chilies 4
  
• Small cardamom 6
  
• Oil  1 cup
  
• Yogurt  1/2 cup
  
• Crushed cumin  1 tbsp
• Ginger garlic paste 1 tbsp
  
• All spice powder 1 tbsp
  
• Butter  1 tbsp
  
• Salt to taste

Method:

1. Take a bowl of rice.
2. Then pour oil add chopped onions make it golden brown.
3. Then add onions take it out in tissue.
4. Put remaining onions, yogurt, ginger garlic paste, small cardamom, whole garam masala, green chilies and chopped white cumin roast it lightly.

Ingredients For Mahi Khaliya:

• Fish 1 kg
  
• Mustard oil 1 cup
• Green chilies  2
  
• Curry leaves 2
  
• Whole red chilies 4
  
• Lemons  1-2
  
• Tamarind paste  1/4 cup
  
• Mustard seeds  few
  
• Coconut  1 small piece
  
• Peanuts  10-12
  
• Poppy seeds 1 tbsp
  
• Red chili powder 1 tbsp
  
• Ginger   2 tsp
  
• Garlic  2 tsp
  
• Turmeric  1/4 tsp
  
• Coriander seeds 2 tbsp
• White vinegar  2 tbsp
  
• White cumin 1/2 tbsp
  
• White sesame 2 tbsp
  
• Salt  to taste

Method:

1. First clean the fish, make its long pieces and add vinegar without washing it.
2. After 10 minutes wash it with warm water.
3. Now add raisins, white vinegar, white sesame seeds, whole coriander, peanuts, coconut and roast it well.
4. Pour oil in a pan, add red chilies, few drops of fenugreek, curry leaves.
5. Then add ginger, garlic, turmeric, chopped red chilies, salt and chopped masala roast it well and remove it from stove.
6. After that pour oil add whole red chilies, few fenugreek leaves, curry leaves make it brown.
7. Then add ginger, garlic, turmeric, chopped red chili, salt and roasted and chopped masala, roast it lightly then turn off the stove.
8. Now add fish pieces, lemon juice then dry it,
9. When the vegetables becomes brown then remove it from stove.
10. After that add masala, heat it and spread the fish pieces then add masala.
11. Then add tamarind juice, curry leaves green chilies stir it well. When oil starts to comes up then cook it on low temperature then simmer it.
12. Remove it for 5 to 10 minutes then serve it with rice.