Kashmiri Achar, Spicy Toor Daal Fry And Chatpatay Chicken Cutlets by Zubaida Tariq

Ingredients For Chatpatay Chicken Cutlets:

• Chicken mince 1/2 kg
• Chopped onion 1
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Black pepper 1 tbsp
• Green chilies 3-4
• Green coriander 1 bunch
• Vinegar 1 tbsp
  
• Eggs  2
  
• Bread crumbs as required
  
• Bread slices 2
  
• Oil to deep fry
  
• Salt  to taste

Method:

1. Take a pan add chicken mince, vinegar, ginger garlic paste and chopped red chilies cook it well.
2. When the water dries then add mince.
3. Now add bread slices, black pepper, chopped onion, green chilies and chopped coriander chop it well.
4. Then make kababs dip it into beaten egg.
5. Coat it with bread crumbs.
6. Pour oil and fry it.
7. When they turn to golden brown then take it out and serve.
   

Ingredients For Spicy Toor Daal Fry:

• Pigeon lentil 1 cup
  
• Red chili flakes 1 tbsp
  
• Turmeric 1 tsp
  
• Green chilies 6
  
• Lemon 4
  
• Garlic 4 cloves
  
• Coriander seeds 1 tsp
• White cumin 1 tsp
  
• Salt to taste
  
• Oil  1/2 cup
  
• Mint leaves as required

Method:

1. First take pigeon lentil wash it water and keep it in water.
2. Add whole coriander and white cumin crush it well.
3. Now take out water from wet lentil pour water, turmeric leave it to tender.
4. Keep it in mind that lentil is tendered.
5. Then take a bowl, pour oil  add garlic, peeled and chopped cloves make it golden brown.
6. Now take a red chilies, turmeric, green chilies, whole coriander and white cumin roast it lightly.
7. After that add salt and simmer it.
8. When it is simmered then add lemon juice and mint serve it with hot chapatti.
   

Ingredients For Kashmiri Achar:

• Cauliflower 1
  
• Carrot sliced 2
  
• Green chilies 10
  
• Green beans 10
  
• Green coriander 1 tbsp
  
• Peas 1/2 cup
  
• Garlic 15 cloves
• Nigella seeds 1 tsp
  
• Turmeric 1 tbsp
  
• Fenugreek seeds 6
  
• Red chili flakes 1 tbsp
  
• Chopped ginger 2 tbsp
  
• Salt to taste
  
• Brown sugar  1 tbsp
• Carom seeds 1 tsp
  
• White cumin 1/2 cup
  
• Oil 1 1/2 cup
  
• Mustard seeds  1 tbsp
  

Method:

1. First take a cabbage and keep its flower separate.
2. Take green chilies cut it with knife.
3. Make pieces of 10 green beans.
4. Now take a pan pour water add vinegar, cabbage, carrot slices, green chilies and green beans cook it for 2 to 3 minutes and filter it.
5. Then take a bowl add turmeric, nutmeg, chopped red chilies, mustard seeds, salt and chopped white cumin mix it well.
6. After that add vegetables mixed in masala roast it for 5 minutes and mix the brown sugar.
7. Sprinkle kalonji on its top.