Energy Bars Recipe | Dawat | Abida Baloch | Dessert

Method:
In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13×9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars and serve .

Method:
Dry roast the peanuts in a pan on low heat keep aside.In the same pan add 1-1/2 tsp oil and roast the dried red chilies on low heat till it changes its color and become darker. remove the chilies and keep aside .In the mixer jar add the roasted peanuts, tamarind pulp, roasted red chili, fresh coconut, chopped ginger and salt. Grind to make a smooth paste, add water to adjust the consistency. Take out the prepared chutney in a bowl. For Tempering ingredients heat a pan and add 1-1/2 tbsp oil and then add all ingredients of tempering and fry then do the tarka on chutney.

Method:

Firstly heat 1-2 cups of water in a pan and add chicken pieces, gram lentils , crushed cardamom, cinnamon stick, cloves, black pepper, cumin, salt, red chili, turmeric powder, chopped ginger and garlic. Cover the lid and cook till the chicken is done and the lentils is soft cooked. Allow to cool and grind everything together to make a fine paste. Add egg. Meanwhile, take a bowl and prepare the filling by mixing the hung curd with finely minced onion, salt, green chili, mint and coriander. Pinch a lemon size ball of the kebab paste and flatten it between your palms like a disc. Place a small filling of the hung curd and cover up the filling. Cover from all sides nicely and again flatten it to shape a disc and place on a tray lined with parchment paper. Heat a skillet or shallow frying pan with a little oil. Once the oil is hot, fry in hot oil till browned on a medium heat and flip to brown evenly on the other side too. Serve.