Lal Tikka,Puri Paratha,makhadi Halwa & Imli Aur Pudine Ki Chutney by Sara Riaz

• Boneless chicken: 1 kg
• Round red chilies: 8
• Yogurt: 1/2 cup
• All spice powder: 1 tsp
• Ginger: 1 tbsp
• Garlic: 1 tbsp
• Salt: 2 tbsp
• Lemon extract: 4 tbsp
• Cornflour: 5 tbsp

1. In a bowl mix all the masalas, marinate chicken with it and leave it for an hour.
2. Bake it and brush it with oil.
3. At last give smoke.
4. Serve with onion slices and salad.

Ingredients:

Method:

1. Add salt and ghee in flour and knead with water.
2. Leave it for half an hour.
3. Now make balls and leave it for half an hour again.
4. Make a paste with flour and ghee and rub it on the balls.
5. Now fold them and leave it for some time.
6. Roll on the rolling pin on it and deep fry in oil.

Ingredients:

Method:

1. Leave sooji in water for 3 to 4 hours. 
2. Heat ghee and cook cardomom and sugar in it till the sugar melts.
3. Now add sooji and mix well till it gets ready.
4. Serve hot.

Ingredients:

Method:

1. Cook imli and gur in 1/2 cup water.
2. Grind garlic, red chili, cumin, salt and mint.
3. In the cooked mixture add chutney and mix well.