Chana Murgh Salan, Namkeen Lassi And Tawa Khamiri Roti by Chef Gulzar

• Chicken: 500 gm
• Onion: 2
• Ginger garlic paste: 1 tbsp
• Yello gram bengal: 1 cup
• Chick peas: 1/2 kg
• Yogurt: 1 cup
• Whole spice powder: 1 tbsp
• Corinader powder: 1tbsp
• Corinader: 1/2 bunch
• Turmeric powder: 1-1/2 tsp
• Red chili flakes: 1 tsp
• Green chiles: 5-6
• Crushed cumin seeds: 1/2 tsp
• Crushed onion seeds: 1/2 tsp
• Crushed black pepper: 1tsp
• Baking soda: 1/2 tsp
• Oilive oil: 1-2 tbsp
• Sat: to taste

METHOD:

1. Infuse chick peas with soda for whole night.
2. Wash yeallw gram bengal, and infuse for some time.
3. Wash chick peas and boiled them, and add yellow gram bengal in it. when both are fully boiled removw from stove.

1. Heat olive oil in a pan and brown onion in it, now add ginger fgarlic paste in it, now add chicken in it and cook.
2. When chicken starts to cook add all spices in it and cook for 2-3 minutes.
3. At the end add yogurt in it and mix, 
4. Now add qorma in boioed chick peas and cook for 10/15 minutes  on a light flame.
5. Garnish with coriander.

                   NAMKEEN LASSI

• YOGURT: 125 GM
• Milk: 1/2 cup
• Balck salt: 1 pinch
• Salt: to taste

METHOD:

1. Add yogurt, milk, black salt and salt in a  blender jug and blend, then pour in a glass and serve.

             TAWA KHAMIRI ROTI

• All purpose flour or flour: 2 cup
• Sugar: 1/2 tsp
• Yeast: 1 tbsp
• Oil: 1 tsp
• Salt: to taste

METHOD: