Keema Bharay Karelay, Moong Mash And Dhaliya Tukri by Chef Gulzar

• Bitter ground: 6-8
• Beef mince: 1/2 kg
• Ginger garlic paste: 2 tbsp
• Onion: 2
• Tomatoe: 4
• Green chili paste: 4-5
• Red chili powder: 1 tbsp
• All spice powder: 1 tsp
• Turmeric powder: 1 tsp
• Tamarind paste: 1/2 cup
• Green coriander: 1/2 bunch
• Oil: 4-5 tbsp
• Salt: to taste

METHOD:

1. Clean bitter ground and cut into half and sepertate the seed and keep them aside.
2. Now in a pan heat oil and fry onion and ginger garlic paste in it now add beef mince in it and cook, now add all spices in it and cook.
3. Now add this cooked beef in bitter ground, and secure with thread.
4. Make paste of onion and tomatoe by boiling, 
5. Heat oil in a pan and fry ginger garlic paste in it and all remaining spices and cook.
6. When gravy starts to thick add bitter ground and green chili and cook on a light flame.
7. Dish out and serve with coriander.

                    DHALIYA TUKRI

• Oats: 1/2 kg
• Sugar/ jiggery: 700gm
• Clarified butter: 1 cup

METHOD:

1. Dip oats in water then steam and drain.
2. Now make syrup ofsugar.
3. Fry oats in clarified butter and add into syrup.
4. Now pour them in tray and cut in to cubes when cool.