Amrat Sari Hareesa, Cream Caramel And Fish Korma by Sara Riaz

• Beef undercut: 1/2 kg
• Gainsoon ka dalya: 1 1/2 pao
• Ghee: 1/2 cup
• Daar Cheeni: 1 inch piece
• Salt: to taste
• Cumin: 1 tsp
• Garlic: 1 tsp
• Red chili powder: 1 tsp
• Yogurt: 1 pao
• Bari Illaechi: 2
• Badyan k phool: 4

• Mince: 1 pao
• Red chili powder: 1 tsp
• Ginger garlic paste: 1 tsp
• Bhuna baisan: 1 tbsp
• Khash khaash: 1 tbsp
• Fried onions: 1 tbsp
• All spice powder: 1/2 tsp
• Salt: to taste

1. Dip ghainsoo ka dalya in water for 4 to 5 hours.
2. Then add badiyaan k phool and boil it. Afterwards mash it.
3. Heat ghee and add daar cheeni, bari illaechi and cumin.
4. Now add beef under cut and mix well.
5. Add garlic, salt, red chili powder and yogurt and again mix well.
6. Add in a little water and wait till fully cooked.
7. Take it out in the serving dish and give ghee ka tarqa and serve with kababs.
8. For kabab, Marinate mince with salt, red chili powder, khash khaash, bhuna baisan, all spice powder, fried onions and ginger garlic paste.
9. Make balls and fry in ghee.

Ingredients:

Method:

1. In a bowl add eggs, sugar, milk, yellow color, vanilla essence and whisk.
2. In a pudding mould make sugar caramel.
3. Add in the mixture, bake for 1 hour at 180 degrees and cool it.
4. After 2 to 3 hours turn the mould and serve.

Fish Korma

Ingredients:

Method:

1. Wash fish thoroughly.
2. Add salt, lemon and leave it for half an hour.
3. Heat oil and add Fenugreek, yogurt, fried onions,ginger, garlic, salt, red chili powder, turmeric, coriander, cumin and mix well.
4. Add fish and cook on low flame.
5. In the end add all spice powder, jafel jawetry and cook on low flame.
6. Serve hot.