Frozen Chicken Nuggets Recipe | Dawat | Abida Baloch | Frozen Food

Method:
Place chicken breast between the plastic wrap and using a meat hammer beat the chicken slightly until the entire piece is even in thickness all over.
Cut the chicken into equal sizes, in a shallow dish, crack 1 egg and add 1 tsp water, salt and pepper. Use a whisk to mix well. In another shallow dish, measure 1 cup of breadcrumbs, ½ cup flour and 1 tsp each salt, Marinate chicken with paprika, garlic powder, salt paper and onion powder. Mix well. Working in batches, move the marinated chicken pieces into the egg mixture and coat thoroughly. Then move the chicken to the breadcrumb mixture and coat thoroughly and then fry it.

Method:
In a large bowl whisk together the yogurt, vanilla, cream and fine sugar for approximately 2 minutes, then stir in the berries.
Serve immediately. Or place in a container with a lid and freeze until firm like ice cream, 6 hours or overnight.
Remove from freezer and let sit 10-15 minutes before scooping and serving. Enjoy.

Method:
Soak the poppy seeds and almonds in 1/4 cup of water overnight or 3 – 4 hours and make paste
Heat clarified butter in a saucepan. Add the poppy seeds paste and saute over low heat.
Keep cooking the paste till it turns light brown in color and starts leaving the sides of the pan.
Next, add the milk and cardamom powder. Stir and bring to a boil once over high heat. Reduce the heat to low and allow the milk to simmer uncovered for 10 more minutes to thicken a bit.
Now add sugar to taste and saffron to the khaskhaash milk. Stir to combine.
Serve cold.