Kachay Keemay Kay Nargasi Koftay, Rice Meringue Pudding And Karahi Keema by Shireen Anwer

Ingredients For Rice Meringue Pudding:

• Rice 1/2 cup
• Milk 4 cups
• Sugar 1/2 cup
• Milk 1/2 cup
• Salt pinch
• Egg yolks 3
• Vanilla essence 1 tsp

For Meringue:

• Eggs whites 3
  
• Cream of tartar  1/4 tsp
  
• Granulated sugar  3 tsp heaped

Ingredients For Karahi Keema:

• Mince 1/2 kg
  
• Onion 1
  
• Ginger garlic 1 tbsp
  
• Tomatoes 4 to 5
  
• Chili powder 2 tsp
  
• Roasted and crushed cumin 2 tsp
• Coriander powder 2 tsp
  
• Allspice  1/2 tsp
  
• Green chilies 6
  
• Salt 1 tsp
  
• Ginger julienne 2 tsp
  
• Oil  1/2 cup
• Coriander leaves 3 tbsp
  
• Yogurt 1/4 cup
  
• Kasori methi  1 tsp

Ingredients For Kachay Keemay Kay Nargasi Koftay:

• Mince 1/2 kg
  
• Ginger garlic paste 1 tbsp
  
• Allspice 1 tsp
  
• Salt 1 tsp
  
• Chili powder 1 tsp
  
• Boiled eggs  6
• Roasted gram 4 tbsp
  
• Rice flour 1 tbsp
  
• Desiccated coconut 2 tbsp
  
• Poppy seeds 1 tbsp
  
• Onion chopped  1 cup

For Curry:

• Oil 3/4 cup
  
• Raw onion grinded 2
  
• Ginger garlic 2 tbsp
  
• Salt 1 tsp
  
• Chili powder 1 1/2 tsp
  
• Coriander powder  2 tsp
• Turmeric 1/2 tsp
  
• Cumin roasted 1 tsp
  
• Allspice 1 tsp
  
• Yogurt  1 cup