Black Magic Sizzler, Kashmiri Chai, Bhuna Maash Ki Daal And Lucknowi Korma by Shireen Anwer

Ingredients For Black Magic Sizzler:

For Brownies:

• Butter 4 ounces
• Brown sugar 4 ounce
• Caster sugar 1 ounce
• Flour 4 ounce
• Coco 1 ounce
• Baking powder 1 tsp
• Egg 2
  
• Vanilla essence 1 tsp
  
• Walnuts chopped 4 tbsp
  
• Chocolate ice cream 1/2 liter

For Fudge Sauce:

• Butter 2 ounce
  
• Brown sugar 2 ounce
  
• Honey 2 tbsp
  
• Coco 1 tbsp
  
• Fresh cream 1/2 cup
  
• Walnuts chopped  2 tbsp

Method:

1. For making fudge sauce: take a sauce pan add butter, brown sugar, honey, coco powder, fresh cream and walnut, cook it well, until it is boiled.
2. Stir it continuously, boil it for 1 minute.
3. Then put it on dessert and serve immediately.
4. For making brownies: sprinkle flour, coco powder and baking powder filter and keep it on a side.
5. Now put butter, brown sugar and caster sugar beat it well, until it becomes light and fluffy.
6. Then add eggs and beat it well.
7. Now add filtered mixture, walnuts and vanilla essence fold it.
8. Then put it in 8x8 inch pan bake it for 30 minutes on 180 degree C.
9. Now make it cool, serve it with fudge sauce on ice cream.
   

Ingredients For Lucknowi Korma:

• Chicken meat 1 kg 12 pieces
  
• Ghee 1 cup
  
• Yogurt 1 cup
  
• Onion brown 1/2 cup
  
• Mixed whole spices 1 tbsp
  
• Ginger garlic paste 1 1/2 tbsp
• Chili powder 1 tbsp
  
• Salt 1 1/2 tsp
  
• Coriander powder 1 tbsp
  
• Ginger julienne 2 tbsp
  
• Kewra water 1 tbsp
  
• Nutmeg 1/4 tsp
• Mace 1/4 tsp
  
• Green cardamom 1/4 tsp

Method:

1. First take a bowl add yogurt, ginger garlic paste, salt and chopped red chilies mix it well.
2. Now mix the yogurt, chopped coriander, fried and chopped onions mix it well.
3. Now pour oil add whole garam masala and yogurt mixture fry it for 5 minutes.
4. Then add chicken pieces for frying.
5. Now pour water, tender the meat.
6. Add chopped garam masala, chopped nutmeg mace, chopped nutmeg, green cardamom and chopped kewra.
7. Then add ginger garlic for garnishing, serve it with sheer maal.
   

Ingredients For Kashmiri Chai:

• Water 6 cups
  
• Kashmiri Tea leaves 2 tbsp
  
• Soda bi carb 1/2 tsp
  
• Salt 1/2 tsp
  
• Elachi crushed 4
  
• Milk as desired
• Sugar as required
  
• Almonds and pistachio sliced 2 tbsp

Method:

1. First pour water boil it for 5 minutes.
2. Now add kashmiri chai, soda bi carb, cook it for 15 minutes.
3. Then add chopped cardamom, when the water remains half, then add cool water.
4. Now mix it and put it into another pan, until it changes its color.
5. Then cook it again, pour milk, salt, sugar and almonds, pistachio slices then serve.

Ingredients For Bhuna Maash ki Daal:

• Daal mash 250 gm
  
• Ginger garlic paste 1 tsp
  
• Salt 1 tsp
  
• Red chili whole 6
  
• Turmeric 1/2 tsp
  
• Water 2 cups

For Baghar:

• Tomato 1 chopped
  
• Onion 1 sliced
  
• Allspice 1/2 tsp
  
• Mint leaves chopped 10
  
• Coriander leaves chopped 1 tbsp
  
• Green chilies chopped 4
• Ginger julienne 1 tbsp
  
• White cumin seeds 1 tbsp
  
• Red chili powder 1 tsp
  
• Ghee 1/2 cup
  

Method:

1. First wash the lentil and keep it in water for 30 minutes.
2. Now pour water, ginger garlic paste, salt, turmeric and whole red chilies, boil it on normal temperature, until it becomes ready.
3. For baghar, pour ghee and onion slices.
4. When the onions becomes brown, add white cumin, chopped tomatoes and garam masala fry it well.
5. Now add mint leaves, green coriander, green chilies, ginger garlic, white cumin and chopped red chilies.
6. When it becomes brown mix it and then serve.