Khatti Methi Balti Chicken,Masaledar Aloo Biryani And Doodh Dulari by Shireen Anwer

Khatti Methi Balti Chicken

Ingredients

Method

Masalaydar Aloo

Ingredients

Method

1. Heat ¾ cup oil in a pan, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, 750 gram potatoes cut into big pieces, 3 chopped tomato, 12 small whole green chilies, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder and 1 ½ tsp coriander powder, fry well till water dries.
2. Add 1 ½ cup water and cook till potatoes half done.
   
3. Then remove oil from the curry and keep aside.
   
4. Add ½ cup chopped coriander, ½ bunches mint leaves, 1 tsp all spice powder, 1 tbsp kewra and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds and 1 bay leaf, add ½ kg rice and boil till half done, drain and spread rice on to of potato mixture.
   
5. Add the oil which was taken out from the curry.
   
6. Also spread yellow color on top, put to cook on high flame for 10 minutes, and lower heat completely and simmer for 15 min. ready to serve.

Doodh

Ingredients

• Milk 2 liter
• Condensed milk ½ cup
• Corn flour
• Colored vermicelli ½ cup
• Strawberry jelly 1 packet
• Green Jelly 1 packet
• Rubri 250 gram
• Cream 200 grams
• Mix fruit cocktail 1 largen tin
• Small cham cham 250 gram

Method

1. Cook 2 liter milk for 20 minutes till thick, add ½ cup colored vermicelli. 1 tbsp corn flour dissolve with ¼ cup cold milk, cook till thick, remove, cool completely, add ½ cup condensed milk, 1 large tin fruit cocktail.
   
2. Dissolve each jelly packet with 1 cup water and set till firm, cut in cubes and add to the cooled milk. Also add 200gm cream, 250gm small cham cham and 250 gm rubric, mix  all well. Serve chilled.