Chilli Milli Pasanday, Makai Fried Chicken And Doodh Ka Halwa by Chef Zakir

Ingredients For Makai Fried Chicken:

• Chicken breast  2
  
• Corn flakes  2 cup
  
• Flour  2 tbsp
  
• Corn flour  2 tbsp
  
• Garlic paste  1 tbsp
  
• Lemon  2
  
• Egg  1
• Crushed red pepper  1 tbsp
  
• Black pepper powder  1/2 tsp
  
• Salt to taste
  
• Oil  for fry

Method:

1. First put chicken breast and open it like a open book, beat it with hammer.
2. Now put beaten egg, flour, corn flour, lemon juice, garlic paste, chopped black pepper, chopped black pepper, salt, mix it well.
3. If you need then pour water.
4. Then put the marinated chicken. Crush the corn flakes with hand.
5. Now coat the chicken pieces with hammer, deep fry in hot oil.
6. When it becomes light golden color then take it out and serve it with ketchup or sauce.
   

Ingredients For Chilli Milli Pasanday:

• Beef undercut  1/2 kg
  
• Ginger garlic paste  3-4 tbsp
  
• Lemon juice  1 tbsp
  
• Green chili paste  3 tbsp
  
• Raw papaya paste  1 tbsp
  
• Cumin seeds  1 tsp
  
• Dry red chilies  5-6
• Chili powder  1 tsp
  
• Crushed red pepper 1 tsp
  
• Turmeric  1/2 tsp
  
• Egg  1
  
• Tomato paste  3 tbsp
  
• Salt  to taste
  
• Oil  3-4 tbsp

Method:

1. First put the beef undercut pasanday, press it with the help of hammer.
2. Now sprinkle salt, papaya paste, marinate it and keep it on a side.
3. Now pour oil in a pan, add ginger garlic paste.
4. When it is cooked well then add dry red chilies, chopped green chilies, whole cumin, chopped red chili, lemon juice, egg, water cook it on low temperature.
5. Now pour oil in pasanday shallow fry it in a pan.
6. When both sides becomes golden color then take it out and make gravy thick mix it and then serve it hot.

Ingredients For Doodh Ka Halwa:

• Milk  1/2 liter
  
• Semolina  2 tbsp
  
• Khoya  250 gm
  
• Sugar  125 gm
  
• Fresh cream  1 cup
  
• kewra  1 tbsp
  
• Almond 25 gm
• Pistachio  25 gm
  
• Ghee  1/4 cup
  
• Muslin cloth  as required
  
• Lemon juice  1 tbsp

Method:

1. Pour milk in a pan.
2. When the milk starts to boil then add lemon juice, then put that mixture in a muslin cloth and make a polly and hang it, so that the water drains.
3. Now pour oil in a pan, add semolina roast it well.
4. Then add coconut, sugar, cook it more for 3 to 4 hours.
5. Now add milk mixture, fresh cream, kewra, almonds, pistachio roast it nicely on low temperature.
6. When all the ingredients become mixed well when it becomes thick it means doodh ka halwa is ready.