Paratha Keema, Kali Masoor Ki Daal And Kheer by Zubaida Tariq

Ingredients For Paratha Keema:

• Beef mince 1 kg
• Red chili 1 tbsp
• Turmeric 1 tsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Chopped onion 3
• Lemons  2
• Green chilies 4
  
• Green coriander 1 bunch
  
• Oil  1 cup

Method:

1. Take a pan pour oil add chopped onion make it brown.
2. Then add ginger garlic paste, turmeric and chopped red chilies pour water roast it well.
3. Now add chopped mince and salt roast it well.
4. After add add green chilies, chopped green coriander and lemon juice simmer it for 5 minutes.
5. Put it into paratha along mince.
6. Delicious paratha keema is ready to serve.
   

Ingredients For Kheer:

• Fresh milk 2 liters
  
• Condensed milk 1 tin
  
• Small cardamom 8
  
• Kalakand 1 cup
  
• Rice 1/2 cup
  
• Sugar 1 1/2 cup
  
• Pistachio & pistachio as required

Method:

1. First wash the rice and leave it in water for 15 minutes.
2. Pour milk and make it thick leave it to cook.
3. Let the rice, small cardamom and sugar cook.
4. When all the ingredients are cooked well then turn off the stove.
5. When it is cooled after 15 minutes add condensed milk.
6. Along pistachio and almonds mix, put it into clay mold and leave it to jam.
7. Then put chopped kalakand.
8. Sprinkle pistachio, almonds and silver paper for garnish then serve.
   

Ingredients For Kali Masoor Ki Daal:

• Black lentil 1 cup
  
• Ginger garlic paste 1 tbsp
  
• Turmeric 1 tbsp
  
• Red chili to taste
  
• Chopped onion 1
  
• Raw mango 4-5

For Bigar:

• Garlic 5 cloves
  
• Oil 1/2 cup
  
• Butter 2 tbsp

Method:

1. First wash the black lentil and keep it in warm water.
2. Now leave the black lentil to cook.
3. Along ginger garlic paste, chopped onion, turmeric and chopped red chilies.
4. When it is tendered then leave it to tender add salt and raw mango
   
5. After that pour water cook it for 10 to 15 minutes.
6. When you have to serve then add butter and pour oil with garlic cloves make it golden brown, serve it with simple rice.