Frankies, Chicken Lasagna Florentine And Instant Baklava by Shireen Anwer

Ingredients For Instant Baklava:

• Roll patti squares  2 dozen
• Almonds and pistachio 1-1/2 cup
• Caster sugar 2 ounce
• Butter 4 to 6 ounce
• Egg for brushing

For Syrup:

• Sugar  3/4 cup
  
• Water  1/2 cup

Method:

1. For making syrup: Pour water add sugar.
2. Now grease the pan with butter then brush it with square patti butter and egg.
3. Then put another strip then brush.
4. Now add chopped almonds, pistachio, brush it along butter and egg well, until it comes to 1 dozen.
5. Then cut it into squares bake it on 180 degree C for 20 to 25 minutes.
6. Then add ready syrup and serve.
   

Ingredients For Chicken Lasagna Florentine:

• Boneless chicken  1/2 kg
  
• Lasagna sheets  8 boiled
  
• Boiled and spinach puree 1 cup
  
• Cheddar cheese 1/2 cup
  
• Mushrooms slices 6
  
• Salt  1 tsp
• Black pepper 1 tsp
  
• Mustard  1 tsp
  
• Oil  1/4 cup
  
• Crushed garlic 1 tbsp
  
• Cream  1 cup

For White Sauce:

• Butter  3 ounce
  
• Flour  4 tbsp
  
• Salt  1/2 tsp
  
• Black pepper  1/2 tsp
  
• Mustard  1/2 tsp
  
• Milk  1 cup
  
• Water  1 cup
  

Method:

1. First marinate the chicken with salt, chopped black pepper and mustard seeds.
2. Now pour oil into pan cook the marinated chicken for 10 minutes, until it tenders.
3. Then add capsicum slices and cream mix it and keep it on a side.
4. Now make a white sauce and keep it separate.
5. Then boil the lasagna sheets and boil it.
6. Now boil the spinach and add chicken.
7. For assemble: Grease the pyrex dish add lasagna noodles, chicken mixture and half white sauce spread it well.
8. Put noodles again, chicken mixture, white sauce cheddar cheese bake it for 180 degree C for 20 minutes.
   

Ingredients For Frankie's:

For Filling:

• Undercut 250 gm
  
• Ginger garlic paste 1 tsp
  
• Salt  1 tsp
  
• Yogurt  1/2 cup
  
• Water 1 cup
  
• Potatoes  2
• Onion 1
  
• Capsicum  1
  
• Black pepper  1/2 tsp
  
• Crushed red pepper  1 tsp
  
• All spice powder 1/2 tsp
  
• Ketchup 2 tbsp
• Chilie sauce  2 tbsp
  
• Lemon sauce 2 tbsp
  
• Oil  2 tbsp

For Paratha:

• Flour  2-1/2 cup
  
• Yeast  1-1/2 tsp
  
• Oil  3 tbsp
  
• Salt  1/2 tsp
  
• Sugar  1/2 tsp
  
• Oil  for frying

Method:

1. For making paratha: Take a flour, yeast, oil, salt and sugar knead it well and leave it for an hour.
2. Now make its portions and fry it.
3. For making filling: Mix the undercut with ginger garlic paste, salt, yogurt cook it well with water, until the water dries and undercut tenders.
4. Now pour oil add ketchup, chili sauce, black pepper, chopped red chilies, chopped garam masala, lemon juice, boiled potato cubes, chopped onion, chopped capsicum and add undercut let it cook.
5. Then remove it from stove and fill it into paratha then serve.