Achari Murgh Cholay, Banana Lime Trifle And Reshmi Kabab by Zubaida Tariq

Ingredients For Banana Lime Trifle:

• Cake 1
• Banana slice 6
• Lemons 4
• Fresh milk 1 liter
• Sugar 1 cup
• Strawberry jelly 1 packet
• Chopped walnut  1 cup
• Fresh cream 2 packets
  
• Corn flour  3 tbsp

Method:

1. First make the strawberry jelly.
2. Take a pan pour milk, then separate the milk in another pan and add sugar cook it well.
3. When the milk becomes hot then mix the corn flour mix it well, stir it with help of wooden stick.
4. Now add ready custard into a wide pan.
5. Then for making a sponge cake slice, add milk, lemon juice, chopped banana slice, lemon juice, jelly and peeled and chopped walnut.
6. Make another layer same as well.
7. Add fresh cream, walnut and jelly for garnish then serve it cool.
   

Ingredients For Achari Murgh Cholay:

• Chicken boneless 1/2 kg
  
• Chick peas 1 cup
  
• Red lentil 1/2 cup
  
• Black seeds 1 tsp
  
• Coriander seeds 1 tbsp
  
• White cumin seed 1 tsp
  
• Turmeric powder 1 tsp
  
• Soda bicarbonate 1/2 tsp
• Red chili powder 1 tbsp
  
• Mustard powder 1 tbsp
  
• Tamarind pulp 1/2 cup
  
• Raw onion paste 2
  
• Lemon 2
  
• Green coriander 1/2 bunch
  
• Green chilies 4
  
• Tomatoes 3
• Salt  to taste
  
• Oil 1 cup
  
• Ginger garlic paste 1 tbsp

Method:

1. First boil chickpea in warm water and keep it in water, boil it.
2. Along masoor daal, when they are tendered then are tendered well add metha soda, cook it on low temperature.
3. Now pour oil add chopped onions make it golden brown.
4. Then add ginger garlic paste, roast it lightly add chopped tomatoes.
5. When tomatoes dry its water add chicken and salt.
6. Now add red chilies, turmeric, whole coriander and white cumin and roast the boiled chickpeas, simmer it.
7. After 5 minutes add kalonji, green coriander, chopped green chilies, tamarind paste, lemon juice and chopped mustard keep it in simmer.
8. After 10 minutes delicious achari Murgh cholay are ready to eat.
   

Ingredients For Reshmi Kabab:

• Chicken mince 1/2 kg
  
• Mint leaves 1 bunch
  
• Green chilies 6
  
• Small cardamom 6
  
• Salt to taste
  
• Kabab masala 1 tbsp
  
• Fresh cream 1/2 cup
  
• Red chili 1 tsp

Method:

1. First add chicken mince, kabab masala and bread slices chop it in a blender.
2. Now add roasted gram flour, mint and green chilies make its chutney and keep it in fridge for an hour.
3. Then add chopped papaya and small cardamom and make seekh kabab, pour oil in a frying pan, shallow fry it.
4. When it turns to golden brown, then take it out in a dish.
5. Along onions, yogurt raita and green chilies chutney then serve.