**IFTAR RECIPES**

SHEER KURMA

- 1 Litre Milk
- 2 Tbsp Charoli Fried
- 1/2 Cup Sugar Saffron
- 1/2 Cup Vermicelli1 Tsp Cardamom Powder
- 1/4 Cup Almonds Blanched Fried Ground
- 1 Tsp Oil Or Ghee
- 1/4 Cup Pistas Fried And Ground

Instructions

Cook the milk and sugar. When the milk boils, add the vermicelli and cook for 5 more minutes. Add the rest of the ingredients. Cook for a further 5 mlinutes. Serve hot or cold.




******************


BIHARI KABAB



- 1/2 Kilo Beef Pasanday (filets)
- 2 Tbs Unripe Papaya (grinded)
- 1 Tsp Ginger Paste
- 1 Tsp Garlic Paste
- salt According To Taste
- 2 Tbs Yogurt
- 1 Tsp Chili Powder
- or
- 1tbs Chopped Green Chilies
- 1 Tbs Oil

Instructions

Mix together all the spices and yogurt and papaya and coat the beef with it.
Leave to marinate for 5-6 hours preferably overnight.
Then barbeque over charcoal or you can bake it
in an oven.


********************

CHICKEN KARHAI

- Chicken 1 Cut Into Small Pieces
- all Spice 1 Tsp
- oil 1/2 Cup
- kuta Hua Chilly Powder 1 Tsp
- onion 1 Finely Chopped
- chilly Powder 1/2 Tsp
- white Pepper 1/2 Tsp
- tomatoes 3 Finely Chopped
- salt 1 Tsp
- green Chillies 3 Chopped(big Ones)
- ginger / Garlic 1 Tsp
- methi Dried Crushed 1 Tsp
- coriander And Mint Leaves Chopped

Instructions

salt and chopped tomatoes. Fry well till tomatoes become soft and then add in chicken
with green chillies. Keep frying till chicken tender add in litle water if necessary. Then
add crushed Methi, all spice, white, pepper, coriander. Put
on dam for 10 minutes.


*****************


FRUIT LASSI

- Yogurt 1 Cup
- honey 2 Tsp Levelled
- juice Of 1 Lemon1 Cup Soft Fruit Finely chopped Mango, Chiku Or Banana
- 1 Litre Water
- flower Petals (optional)

Instructions

Blend the yogurt and mix in all the ingredients thoroughly. Serve chilled decorated with flower petals.