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Amrat Sari Hareesa Ingredients: 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 Method: Dip ghainsoo ka dalya in water for 4 to 5 hours. Then add badiyaan k phool and boil it. Afterwards mash it. Heat ghee and add daar cheeni, bari illaechi and cumin. Now add beef under cut and mix well. Add garlic, salt, red chili powder and yogurt and again mix well. Add in a little water and wait till fully cooked. Take it out in the serving dish and give ghee ka tarqa and serve with kababs. For kabab, Marinate mince with salt, red chili powder, khash khaash, bhuna baisan, all spice powder, fried onions and ginger garlic paste. Make balls and fry in ghee. Cream Caramel Ingredients: Eggs: 12 Milk: 1 1/2 litre Sugar: 1 1/2 cup Yellow color: few drops Vanilla Essence: few drops Method: In a bowl add eggs, sugar, milk, yellow color, vanilla essence and whisk. In a pudding mould make sugar caramel. Add in the mixture, bake for 1 hour at 180 degrees and cool it. After 2 to 3 hours turn the mould and serve. Fish Korma Ingredients: Surmae fish sliced: 1 kg Fried onions: 1/2 cup Yogurt: 1 pao Ginger: 1 tsp Garlic: 1 tsp Lemon: 2 tbsp Salt: to taste Red chili powder: 1 tbsp Turmeric: 1/2 tsp Coriander: 1 tbsp Cumin: 1 tsp All spice powder: 1 tsp Jafel jawetry: 1/2 tsp Fenugreek seeds: 1/2 tsp Method:
Wash fish thoroughly. Add salt, lemon and leave it for half an hour. Heat oil and add Fenugreek, yogurt, fried onions,ginger, garlic, salt, red chili powder, turmeric, coriander, cumin and mix well. Add fish and cook on low flame. In the end add all spice powder, jafel jawetry and cook on low flame. Serve hot.
Recipe of Amrat Sari Hareesa, Cream Caramel And Fish Korma by Sara Riaz in Zauq Zindagi on Ary Zauq