Daal Karahi, Kaddu Aur Tinday Ki Bhujia And Arabian Sizzling Chicken by Chef Zakir

Ingredients For Kaddu Aur Tinday Ki Bhujia:

• Yellow pumpkin 1/2 kg
• Green gourd 1/2 kg
• Onion 1 medium
• Ginger garlic paste 1 tbsp
• Turmeric 1 tsp
• Chili powder 1 tsp
• Cumin powder  1 tsp
• Coriander powder 1 tsp
  
• Salt to taste
  
• Oil 1/2 tsp
  
• Cumin seeds 1 tsp
  
• Coriander leaves 1/4 bunch
  
• Yogurt 125 gm
  
• Boiled tomatoes  2
• Water  1-1 1/2 cup
  
• Dry fenugreek leaves  a little

Method:

1. First add grated pumpkin, peel its skin and make its pieces.
2. Now take a pan pour oil add grated onions make it golden brown.
3. Then add ginger garlic paste, boiled and chopped tomatoes, yogurt, turmeric, chopped red chilies, chopped cumin, chopped coriander, salt and whole cumin roast it for 1 to 2 minutes.
4. Now add pumpkin, green gourd in water and simmer it.
5. After 15 to 20 minutes of removing cover, beat it lightly.
6. Add green coriander and dry fenugreek leaves mix it and then serve.
   

Ingredients For Arabian Sizzling Chicken:

• Chicken breast boneless 2
  
• Garlic paste 1 tsp
  
• Oil 3 tbsp
  
• Onion half
  
• Baby onion 3
  
• Almond 25 gm
  
• Pistachio  25 gm
• Walnut 25 gm
  
• Raisin 25 gm
  
• Fresh cream 3 tbsp
  
• Salt to taste
  
• Black pepper powder 1/4 tsp
  
• Boiled peas 1/4 cup
  
• Capsicum  1 
• Green olives  few

Method:

1. Take a pan pour oil add garlic paste and chicken breast cook it and make it golden brown.
2. Then add onion, chopped peas, almonds, pistachio, walnut, raisins and baby onions make 2 pieces and cook it for 1 to 2 minutes.
3. Now add salt, chopped black pepper and fresh cream stir it well, let it cook and turn off the stove.
4. Then add green olives slices.
5. Now heat the hot plate. Add capsicum spread it. Pour oil and chicken mixture spread and then serve.

Ingredients For Daal Karahi:

• Boiled gram lentils 125 gm
  
• Boiled tomatoes 3
  
• Crushed red pepper 1 tsp
  
• Turmeric 1 tsp
  
• Crushed cumin 1 tbsp
  
• Coriander seeds  1 tbsp
• Coriander leaves 1/4 bunch
  
• Dry fenugreek leaves 1 tsp
  
• Green chilies 3-4
  
• Ginger 1 piece
  
• Ginger garlic paste 1 tbsp
  
• Oil  1/4 cup
  
• Salt to taste
• Water 1/2 cup

Method:

1. First pour oil add ginger garlic paste and boiled tomatoes.
2. Then add cumin, chopped coriander, chopped red chilies, crushed red chilies, turmeric and salt roast it well.
3. Then pour water cover and let it cook.
4. Remove its Cover for 6 to 8 minutes add boiled lentils, green coriander, green chilies and dry fenugreek leaves keep its temperature high while roasting.
5. Sprinkle green coriander and chopped ginger then serve.