Aloo Ke Seekh Kabab, Bread & Paneer Pudding And Chanay Ki Daal Fry by Zubaida Tariq

Potatoes boiled ½ kg

Egg white 1

bread slices 2

Green Chilies 2

Mint Leaves  ½ bunch

Chili Powder  1 tbsp

Seekh kabab masala 1 tbsp

black pepper ½ tsp

rice flour (chawal ka atta) 2 tbsp

Oil as required (hasb e zarorat)

Salt to taste (hasb e zaiqa)

Peel ½ kg boiled potatoes and mash with a fork, Add in 2 tbsp rice flour, ½ bunch of chopped mint leaves, 1 tbsp chilli powder, 2 bread slices, salt to taste, ½ tbsp crushed black pepper, 2 chopped green chillies, 1 tbsp seekh kabab masala and 1 egg. Mix well. Make seekh kabab with this mixture. Bar B.Q or cook on a hot greased griller. Serve with paratha and chutney.

Bread slices 6 to 8

cottage cheese 2  packet

fresh milk 1 liter

Green Cardamom 8 

Sugar 1 cup

khoya 125 gm

water ½ cup

raisins  (kishmish) ½ cup

sugar 1 tbsp

corn flour 2 tbsp

oil as required

Almond pistachios as required

Remove sides of the bread sices, now deep fry bread slices in hot oil till golden brown in color. Remove and keep aside. In a pan put together 1 liter fresh milk, 125 gm khoya and 8 green cardamoms. Cook till thickens. Dissolve 2 tbsp corn flour in ¼ cup milk, add corn flour paste to boiling milk and cook for 2 minutes till thick custard is formed, make sugar syrup by cooking 1 cup sugar and ½ cup water together. Add 2 packets of grated cottage cheese in sugar syrup. Cook for another 2 minutes.  Now in a serving dish make a layer of prepared custard. Arrange fried bread slices on it. Sprinkle chopped almond and pistachios on top. Also spread raisins. Now add sugar syrup. Top with remaining custard. Garnish with remaining dry fruits and serve.

Gram lentils (chanay ki daal) 1 cup 

onion finely (bareek kati piyaz) 3 

Green chilies 4 

Red Chilies 8

Dry Raw Mango (sabut sokhi khatai) 8 pieces

coriander leaves 1 bunch

oil ½  cup

fennel seeds (sonf )1 tsp 

Onion seeds (kalonji) 1 tsp

Turmeric 1 tsp

Ginger Garlic 1 tbsp

Ginger Chopped 2 tbsp

Salt to taste

Method

Heat ½ cup oil in pan, add in 3 chopped onion and fry till golden brown in color. 

MethodsNow remove and spread on a paper. Wash 1 cup gram lentils and boil with water as required till just tender. Remove extra water and spread lentil in tray. Mix lentils with 1 tsp turmeric. 1 tsponion seeds, salt to tase, 1 tsp fennel seeds 8 kashmiri red chilies, 4 sliced green chilies.2 tbsp chopped ginger and 8 pieces of dry mango. Now heat ½ cup oil in pan, add in brown onion with 1 tbsp ginger garlic paste. Slightly fry and add lentils mixture. Fry well. Add in ½ cup water simmer for 5 to 10 minute. Lastly add chopped coriander leaves and serve with chapatti.