Lachay Keemae Kai Parathay, Khaskhash Ka Halwa And Aloo Bukhara Chutney by Zarnak Sidhwa

Ingredients for Lachay Keemae Kai Parathay:

• Mince meat 1/2 kg
  
• Ginger garlic paste 1 tbsp
  
• Onions 1
  
• Red chili powder 1 tbsp
  
• Crushed red chili 1-1/2 tbsp
  
• All spice 1 tsp
  
• Crushed cumin 2 tsp
  
• Pomegranate seeds 2-3 tsp
  
• Salt 1 tsp
  
• Spring onions 125 gm
  
• Green chilies 6-8
  
• Coriander leaves 1/2 bunch
  
• Mint leaves 1/2 bunch
  
• Lemon 3-4
  
• Yogurt 1/2 cup
  
• Ghee for frying

For Dough:

• White flour 1/2 kg
  
• Oil 2 tbsp
  
• Salt 1/2 tsp
  
• Lukewarm water as required

For Raita:

• Yogurt 1 cup
• Chopped garlic 1 tsp
• Dry mint leaves 1/2 tsp
• White cumin seeds 1/2 tsp
• Salt 1/2 tsp
  

Method:

1. In a bowl mix together the mince meat with 1 tbsp ginger garlic paste, 1 finely chopped onion, 1 tbsp red chili powder, 1-1/2 tbsp crushed red chili, 1 tsp all spice powder, 2 tsp crushed cumin seeds, 2-3 tsp pomegranate seeds, 1 tsp salt, 125 g chopped spring onions, 6-8 green chilies, 1/2 bunch chopper coriander, 1/2 bunch chopped mint leaves, the juice of 3-4 lemons and 1/2 cup yogurt.
   
2. Allow the mince to marinate for 2 hours
   
3. For Dough: In a bowl mix the flour with salt, gradually add enough water to the flour to bring the mixture together as dough. Kneed in 2 tbsp of oil to form a soft dough.
   
4. Divide the mince meat mixture into equal portions. Roll egg sized balls from the dough mixture, then flatten into discs using a rolling pin
   
5. Place a thick layer of mince meat on each dough disc, then bring the dough around the meat and seal the edges, using a little water if necessary.
   
6. Carefully flatten the stuffed dough balls slightly using your hands or a rolling pin.
   
7. Heat a griddle pan or tawa over a low heat. Brush each of the stuffed dough discs all over with the oil and cook for 3-4 minutes on each side, or until golden brown on both sides.
   
8. To prepare the raita: Beat the yogurt and mix in 1 tsp crushed garlic cloves, 1/2 tsp dry mint leaves, 1/2 tsp white cumin seeds and 1/2 tsp salt.
   
9. Serve the delicious parathas with the raita.
   

Ingredients for Khaskhash Ka Halwa:

• Poppy seeds 125 gm
  
• Milk 250 ml
  
• Condensed milk 1/2 tin
  
• Sugar 1/2 cup
  
• Pure ghee 1/2 cup
  
• Cardamoms 4-6
  
• Edible silver paper as  required
  
• Pistachios and almonds as required
  

Method:

1. Soak the poppy seeds in water for 3-4 hours. Drain the water and grind the soaked poppy seeds to form a smooth paste.
   
2. Heat 1/2 cup pure ghee in a deep skillet and fry 4-6 cardamoms until its aroma is given off.
   
3. Add the poppy seed paste and continue stirring until golden brown in color.
   
4. Now pour in 250 ml of milk followed by 1/2 tin of condensed milk. Cook for another 5-6 minutes.
   
5. Lastly add 1/2 cup sugar and mix well. Stir continuously until the halwa leaves the sides of the skillet.
   
6. Transfer to a greased bowl. Garnish with chopped pistachios, almonds and edible silver paper.
   

Ingredients for Aloo Bukhara Chutney:

• Golden plums 100 gm
  
• Red chili powder 1/2 tsp
  
• Salt 1/4 tsp
  
• Sugar 1-1/2 cup
  
• Water 1 cup
  
• White vinegar 1 tbsp
  
• Melon seeds 1/2 tsp
  

Method:

1. Wash the plum and soak in 1/2 cup of water for 30 minutes
   
2. In a saucepan add 1 cup of water along with 1/2 tsp red chili powder, 1/4 tsp salt, and 1-1/2 cup sugar. Bring to the boil.
   
3. When a thick syrup is formed, add the soaked plums and cook.
   
4. When the plums are tender and the liquid is syrupy add 1 tbsp white vinegar and turn the flame off
   
5. Lastly add the melon seeds, allow to cool and serve.