Egg Keema, Beet Root Salad And Turai Chana Daal by Zubaida Tariq

Ingredients For Beet Root Salad:

• Boiled beet root  4
• Boiled chickpeas 1 tin
• Lemons  3
• Raisins  1/2 cup
• White vinegar 2 tbsp
• Salt to taste
• Sugar  1 tsp
• Mint leaves 1 bunch
  
• Black pepper 1 tsp
  
• iceberg  1
  
• Tomatoes  2

Method:

1. First boil the beet root.
2. When they tender then peel its skin and make small cubes.
3. Now open the kabuli chicken, take out the water and put peas in a bowl.
4. Then add beet roots, After that add white vinegar, lemon juice, sugar, chopped black pepper, chopped mint, raisin, tomatoes mix it well.
5. In the end cool it well and add ice berg on it and then serve.

Ingredients For Egg Qeema:

• Beef mince 1/2 kg
  
• Boiled eggs 4
  
• Turmeric 1 tsp
  
• Red chili 8
  
• Green chilies  4
  
• Chopped onion  2
  
• Ginger garlic paste  1 tbsp
• Cloves  8
  
• Salt  to taste
  
• Chopped ginger 2 tbsp
  
• Lemons  2
  
• Oil  1 cup
  
• Green coriander  1/2 bunch

Method:

1. First take a pan, add beef mince, turmeric, salt, ginger garlic paste, let the peas cook.
2. During this add boil the egg in water, some salt, boil it hard.
3. Then take it out and wash it, then remove its upper skin and put cloves on both sides.
4. When the mince dries then pour oil in a pan.
5. Along long green chilies, whole red chilies roast it well.
6. After that pour lemon juice.
7. Now pour oil in a pan, add chopped onions make them golden brown and spread it on paper.
8. Then put eggs, sesame seeds.
9. After that put mince, put eggs pieces.
10. In the end put onions, ginger garlic, chopped green coriander and then serve it hot.
    

Ingredients For Turai Chana Daal:

• Boiled gram lentil  1 cup
  
• Ridge gourd 1/2 kg
  
• Chopped onion 2
  
• Fennel seeds  1 tsp
  
• Nigella seeds  1 tsp
  
• Turmeric 1 tsp
  
• Red chilies 8
• Raw mango 4
  
• Salt  to taste
  
• Oil  1/2 cup
  
• Chopped coriander 1/2 bunch
  
• Green Chilies  4

Method:

1. First peel its skin.
2. Then add boiled peas, boil it in warm water and keep it to tender change its water.
3. Now pour oil add chopped onions make them golden brown and take them out.
4. Then add ridge gourd, turmeric, salt, and roast it.
5. After that add lentils, whole red chilies, fennel seeds, cardamom, dry mango powder roast it and simmer it for 5 minutes.
6. In the end add chopped coriander, green chilies and onion serve them hot.