Vegetarian Katakat, Boston Cream Cup Cakes And Chicken Haryali by Shireen Anwer

Ingredients For Boston Cream Cup Cakes:

For Cup Cake:

• Flour 1-1/4 cup
• Baking powder 1-1/4 tsp
• Salt  1/4 tsp
• Butter 4 ounces
• Sugar 5 ounce
• Eggs  2
• Vanilla 1/2 tsp
  
• Milk  1/4 to 1/2 cup
  
• Thick vanilla custard  for filling

For Chocolate Icing:

• Butter 2 tbsp
  
• Chocolate 2 ounce
  
• Vanilla 1/2 tsp
  
• Icing sugar 1 cup
  
• Hot water  1 to 2 tbsp

Method:

1. Preheat the oven on 180 degree C.
2. Now add flour and baking powder filter it.
3. Then add salt.
4. Now add butter beat it for 30 second, add beaten egg.
5. Then add vanilla essence, gram flour mixture and milk.
6. Now put it on cup cake tray, bake it.
7. After that make an hole and add ready custard.
8. Now for making chocolate essence, add butter and chocolate beat it.
9. Then add icing sugar and vanilla essence mix it and paste it on cup cakes then serve.
   

Ingredients For Chicken Haryali:

• Chicken 1kg to 16 pieces
  
• Garlic paste 1 tbsp
  
• Coriander 1 cup
  
• Mint leaves 10
  
• Coconut milk powder 2 tbsp
  
• Green chilies  8 
• Lemon juice 2 tbsp
  
• Yogurt 1 cup
  
• Oil 1/2 cup
  
• Black pepper 1 tsp
  
• Cumin seeds 1 tsp
  
• Crushed roasted cumin 1 tsp
• Coriander powder 1 tsp
  
• Onion 2 chopped
  
• Allspice 1/2 tsp
  
• Green chilies 3 cut
  
• Fresh cream 2 to 3 tbsp

Method:

1. Blend green coriander, mint leaves, green chilies, lemon juice, yogurt, coconut milk powder and garlic paste.
2. Now marinate the chicken pieces with blended mixture for 30 minutes.
3. Then pour oil add cumin and chopped onion fry it lightly so that it becomes light golden.
4. Now add black pepper and roasted and chopped cumin and chopped coriander cover and let it cook, when the chicken is tendered then pour oil so that it comes up.
5. Add fresh cream, garam masala and chopped green chilies simmer it.

Ingredients For Vegetarian Katakat:

• Cauliflower 1 small 125 gm
  
• Peas 1/2 cup
  
• Capsicum 1
  
• Potatoes 1
  
• Oil 1/4 cup
  
• Oil 1/2 cup
• Onion 1 chopped
  
• Tomatoes 2 chopped
  
• Cumin seeds 1 tsp
  
• Ginger garlic 1 tsp
  
• Turmeric 1/4 tsp
  
• Cumin powder 1 tsp
• Chili powder 1 tsp
  
• Salt 1 tsp
  
• Yogurt 1/2 cup
  
• Chili sauce 1 tbsp
  
• Kata kat masala 1 tbsp
  
• Kasori methi 1 tsp
  
• Green chilies  as required

Method:

1. First boil the cabbage and boiled potatoes.
2. Now pour oil add cumin and fry it for 2 to 3 minutes, then add chopped onions and fry it for 2 to 3 minutes.
3. Now add tomatoes let it cook for 5 minutes.
4. Then add ginger garlic paste, turmeric, chopped cumin, chopped red chilies, boiled cabbage and boiled potatoes, peas and capsicum make its kata kat.
5. Now add yogurt, chili sauce, chopped kata kat masala and kasuri methi cover and let it cook.
6. Add green coriander and green chilies then serve it hot.