Stuffed Pasanda Kabab, Kulcha And Maash Ki Daal Ka Halwa by Sara Riaz

1. Marinate pasanday with papaya, salt, vinegar and leave it for 1 hour.
2. Now add all the spices and leave it for 1/2 an hour again.
3. Cut onions, tomato and green chilies.
4. Deep fry and serve.

Kulcha

Ingredients:

• Flour: 2 cups
• Ghee: 1 tbsp
• Eggs: 1
• Yogurt: 4 tbsp
• Yeast: 1 tsp
• Baking powder: 1/2 tsp
• Milk: 1/2 cup

Method:

1. Add ghee, eggs, yogurt, yeast, baking powder and salt in flour.
2. Now add Luke warm milk in it, knead and leave it for 1/2 an hour.
3. Now make balls and deep fry.

Maash Ki Daal Ka Halwa

Ingredients:

• Daal Mash thick flour: 1 pao
• Daal Mash thin flour:  1 pao
• Ghee: 1/2 kg
• Caster sugar: 1/2 kg
• Gond: 1/2 pao
• Pistachio: few
• Almonds: few

Method:

1. Fry Gond in hot ghee.
2. Now add both the flours' and mix well.
3. Now add the fried gond.
4. Add caster sugar and mix well.
5. Take it out on a greased tray.
6. On top of it sprinkle pistachio, almonds, gond and keep it aside for 1 to 2 hours.
7. When set, cut in cubes and serve.
8. It will be good if you can keep it for a day.