Haryali Tikki Imli Cholon Ky Saath, White Bihari Boti Karahi And Falooda by Zubaida Tariq

Ingredients for Haryali Tikki Imli Cholon Ky Saath:

• Potatoes 1/2 kg
  
• Chick peas 1 tbsp
  
• While split lentil 1 tbsp
  
• Green chilies 6
  
• Green coriander 1 bunch
  
• Garlic 4 cloves
  
• Rice flour  2tbsp
  
• Lemons 2
  
• Chaat masala as required
  
• Salt to taste
  
• Tamarind paste 1 cup
  
• Sonth 2 tbsp
  
• Crushed cumin 1 tsp
  
• Black pepper 1 tsp
  
• Red chilies 1 tbsp
  
• Sugar 1 tbsp
  
• Oil as required
  

Method:

1. First, peel boiled potatoes and mash it.
2. Then mix lemon juice, rice flour and black pepper,
3. Spread oil on tawa, make small small round kabab and toast it.
4. When golden brown on both sides, take it out and keep it aside.
5. Now take out water of soaked chickpeas, put fresh water and white split lentil and cover it.
6. When chickpeas is tendered, put sweet soda. When tendered well, mix tamarind paste, sugar, sonth and red chillies.
7. In end, put chickpeas in one dish. Now put kabab on it and then put tamarind paste after few minutes.
8. Delicious haryali tikki imli cholon ky saath is ready.
   

Ingredients for White Bihari Boti Karahi:

• Chicken boneless 1/2 kg
  
• Bihari masala 3 tbsp
  
• Ginger garlic paste 1 tbsp
  
• Lemons 2
  
• Fresh cream 1 packet
  
• Salt to taste
  
• Green chilies 4
  
• Roasted chick peas 1 tbsp
  
• Coriander seeds 1 tsp
  
• Cumin seeds 1 tsp
  
• Big cardamom 1
  
• Small cardamom 4
  
• Oil 1/2 Cup
  

Method:

1. First, put roasted chickpeas, cumin seeds, coriander seeds, big cardamom and small cardamom, roast it lightly and grind it.
2. Now mix chicken with, bihari masala, ginger garlic paste, lemon juice, salt and roasted masala powder, cook with oil in karahi pan and dry water.
3. Now roast it, put cream, lemon juice and green chillies, keep on simmer and serve with hot hot naan.
   

Ingredients for Falooda:

• Fresh milk 1/2 liter
• Red sharbat 1/2 tbsp

To Prepare Falooda:

• Tukh malanga 1/2 tsp
• Pista kulfi as required
• Ice cubes as required
• Chinese noodles 1/2 packet
  

Method:

1. First soak tukh malanga for 1 hour.
2. Boil chinese noodles in water and strain it. Again boil noodles in some milk for 3-4 minutes.
3. Now put many ice cubes in one bowl and cool noodles.
4. For serving: First put noodles in one glass and put red sharbat.
5. Now put tukh malanga, ice cubes and milk.
6. In end, put pista kulfi, put some red sharbat on top if you wish, chill more and serve.