Chicken crispers

Ingredients
Chicken mince ½ kg
Salt, pepper, mustard 1 tsp each
Crushed red pepper 1 tsp
Rice flour 2 to 3 tbsp
Bread slices 2 large soaked in milks
Allspice 1 tsp
Egg 1
Chopped coriander leaves 2 tbsp
Green chilies chopped 4
Wooster sauce 1 tbsp
Bread crumbs as required
Fries to serve
Method
Marinate chicken mince with all ingredients except bread crumbs, mix well, make into sausage shape, roll lavishly in bread crumbs and deep fry, serve with fries and yummy sauce.
Ingredients for sauce
Potatoes boiled and mashed 1 small
Mayonnaise half cup
Yogurt 3 tbsp
Garlic paste ½ tsp
Green chili 1
Salt ½ tsp
Black pepper ½ tsp
Method for sauce
Blend altogether, serve with crisper.

Jaal waly cutlets

Ingredients
Mince ½ kg
Ginger garlic 1 tbsp
Chili powder 1 tbsp
Cumin powder 1 tsp
Allspice 1 tsp
Salt 1 tsp
Green chilies 4 chopped
Coriander leaves chopped 2 tbsp
Onion 2 very finely chopped
Bread slices 4 soaked in water
Eggs 4 beaten
Bread crumbs as required
Method
In a bowl mix altogether mince ½ kg, Ginger garlic 1 tbsp, Chili powder 1 tbsp, Cumin powder 1 tsp, Allspice 1 tsp, Salt 1 tsp, Green chilies 4 chopped, Coriander leaves chopped 2 tbsp, Onion 2 very finely chopped, Bread slices 4 soaked in water, leave to marinate for 1 hour, sprinkle bread crumbs on a flat surface, make small balls of mince and press it, shape into cutlets, beat eggs well, dip cutlets in eggs and deep fry in frying pan.

Dum ka gosht

Ingredients
Mutton ½ kg
Raw papaya grinded 1 tsp heaped
Allspice 1 tsp
Coriander powder 1 tsp
Chili powder 1 tsp
Brown onion ½ cup
Oil ½ cup
Lemon juice 2 tbsp
Yogurt 1 cup
Nutmeg grinded ¼ tsp
Ginger garlic paste 1 tbsp
Turmeric ¼ tsp
Cumin seeds 1 tsp
Coriander leaves 2 tbsp chopped
Mint leaves chopped 1 tbsp
Spring onion 1 tbsp
Almonds 6 grounded
Poppy seeds 1 tsp grinded
Sesame seeds 1 tsp grinded
Desiccated coconut 1 tsp grinded
Method
Marinate mutton with yogurt, papaya, allspice, coriander powder, chili powder, ginger garlic, turmeric, salt, lemon juice and grinded spices, leave it for 2 hours, heat oil add brown onion with marinated mutton, cook till soft when oil comes on top give dum of coal, garnish with chopped greens, serve hot with roti.

Baked pistachio custard

Ingredients
Pistachio coarsely grinded ½ cup
Eggs 6
Khoya 250 gm
Milk 2 cups
Sugar 1 cup
Ghee 2 tbsp
Green color few drops
Method
Put all in the blender, blend for 1 minute, put mixture in a rectangular pyrex dish, bake on 180 degree C for 30 minutes, serve warm or cold.

Puree

Ingredients:
250 grams white flour
250 grams whole wheat flour
Salt 1 tsp
Water as required
Method:
1. Knead the dough with all the given ingredients and leave for 2-4 mins
2. Divide them in to pedas and put them for 4-5 mins
3. Roll them into purees and fry

lachy dar paratha

Flour 2 cups
Wheat flour 1 cup
Salt ½ tsp
Ghee 4 tbsp
Extra ghee for frying paratha
Method
Mix2 cups of flour with 1 cup of wheat flour add 4 tbsp ghee and ½ tsp salt, knead very well with Luke warm water till dough smooth, make lemon size balls turn each ball into a long roll, 1 cm thick and shape this roll so that a coil circle is formed, apply ghee inside as you coil the roll, roll out each circle into a dinner plate size disk and fry on a hot tawa applying ghee.

Halwa

Ingredients:
Semolina 250grams
Ghee 200 grams
Sugar 375 grams
Water 375 grams
Pistachios, almonds for garnishing
Method:
1. Heat the ghee and fry the semolina in it
2. Add sugar and water and cook for 2 mins till it gets a boil
3. Lower the flame and put it on dum for 2-3 mins
4. Garnish it with pistachios and almonds and serve