Seviyan Fruit Custard, Kali Mirch Malai Gosht And Crispy Chicken With Tomatoes by Zubaida

Ingredients for Seviyan Fruit Custard:

• Vermicelli 1 packet
• Fresh milk 1 liter
• Vanilla custard 3-4 tbsp
• Sugar 1 cup
• Sugar 1 cup
• Fruit cocktail 1 big tin
• Chopped almonds 15
• Raisins 15
• Pistachio 15-20

Method:

1. Put milk and sugar in pot, cook it lightly, crush vermicelli and add in it.
2. When vermicelli is dissolved well, dissolve vanilla custard in chill milk, put in milk, stir it with wooden spoon, make milk thick, remove it and chill it.
   
3. Then put it one bowl and add fruit cocktail without syrup.
4. Now take out raisins from water.
5. Then put oil in frying pan, fry chopped almonds and raisins nicely and put vermicelli.
6. In end ,cool it nicely, put pistachio and serve.
   

Ingredients for Kali Mirch Malai Gosht:

• Meat 1/2 kg
• Crushed black pepper 1 tbsp
• Ginger garlic paste 1 tbsp
• Yogurt 1/2 cup
• Salt to taste
• Fresh cream 1/2 packet
• Oil 1/2 cup

Method:

1. Put meat, yogurt, ginger garlic paste and salt in one pot and cook without water.
2. When water of meat dries then, remove from stove.
3. Now heat oil in karahi pan and fry it. When it becomes golden brown, put fresh cream and black pepper and simmer for 5 minutes.
4. Then serve delicious black pepper meat with hot naan.

Ingredients for Crispy Chicken With Tomatoes:

• Chicken boneless 1/2 kg
• Chopped tomatoes 1/2 kg
• Onion paste 1
• Red chili flakes 1 tbsp
• Crushed black pepper 1 tsp
• Garlic 1 tbsp
• Chopped green chilies 6
• Lemons 2
  
• Salt to taste
  
• Oil as required
• Chopped ginger 2 tbsp
  

Method:

1. Heat oil in karahi pan, put chopped tomatoes, chopped onion, chopped red chili, chopped ginger, garlic and salt and roast well.
2. Now deep fry chicken boneless in separate karahi pan with very much oil. When golden brown, take it out and put into tomato masala.
3. After that, put lemon juice, chopped green chilies and black pepper, roast more for 5 minutes.
4. In end, serve hot with naan or paratha.