Daal soup, sabz chawal, chicken and vegetable curry By Zubaida Tariq

DAAL SOUP

Ingredients For Daal Soup:

• Yellow lentil 1 tbsp
  
• Tomato puree 1 cup
  
• Chicken stock 1 1/2 cup
  
• Salt to taste
  
• Black pepper 1 tsp
  
• Parsley as required
  
• Margarine 1 tsp

For Stock:

• Chicken bones as required
  
• Garlic cloves  4
  
• Black pepper  4
  
• Water  2 cups

Method:

1. For stock put the washed chicken bones.
2. Along black pepper, garlic, salt, boil it and then filter it.
3. Wash the yellow lentil and boil it.
4. Then put it in stock, blend it in blender and cook it by adding tomato puree.
5. After that add salt, margarine, black pepper cook it for 2 to 3 minutes, pour it in
   
6. bowls and put some parsley and then serve.

SABZ CHAWAL

Ingredients For Sabz chawal:

• Rice 2 cups
• Chicken 1/2 kg
• Yogurt 1 cup
• Ginger garlic paste 1 tbsp
• Salt to taste
• Black pepper 1 tsp
• Butter
• Oil
• White cumin
• Margaine

For Chutney:

• Green coriander  1 bunch
• Green chilies  4

Method:

• First boil the rice. Along salt.
• When rice is tendered add water and simmer it well.
• Now for chutney, add green coriander, green chilies, crushed garlic and crush the chatni.
• Then pour yogurt, chicken, salt, boil it.
• When the chicken is tendered, water dries, remove it from stove.
• Now put oil in a pan, fry the chatni.
• Then add chicken, roast it lightly.
• After that add boiled rice, roast it, mix it.
• In the end add margarine, black pepper simmer it for 5 minutes and then serve.
• Delicious Sabz Chawal se ready to eat.

CHICKEN AND VEGETABLE CURRY

Ingredients For Chicken and Vegetable Curry:

• Chicken  1/2 kg
  
• Potatoes  2
  
• Carrots  2
  
• Capsicum 2
  
• Onions  2
  
• Green chilies 4
  
• Black pepper  1 tsp
• Red chilies 4
  
• Yogurt  1/2 cup
  
• Ginger garlic paste  1 tbsp
  
• Salt to taste
  
• Margarine  1 tsp
  
• Oil  2 tbsp

Method:

1. Pour oil in a pan, add onions make them light brown.
2. Then take it out and pour yogurt, chop it.
3. After taking out, add chicken pieces, salt, ginger garlic paste.
4. When the chicken water dries add yogurt, onion, chopped black pepper, green chilies, red chili powder roast it nicely.
5. After that add boiled potatoes, cut its upper skin.
6. Pour margarine, potato, carrot fry it nicely. Simmer it on low temperature.
7. After 10 minutes delicious chicken curry is ready with vegetables.
8. Serve it with hot brown toast or boiled rice.