Khoya Puri Recipe | Lively Weekends | Dessert

Method:

For Sheera (sugar syrup):
In a pot, add water, sugar and green cardamom mix and cook until syrup thickens. Add lemon juice, stir well and set aside.

For Dough:
In bowl add flour, salt, ghee mix well and knead until smooth dough is formed. Cover and leave it for 1 to 2 hour. Take dough make 4 small balls and coat in dry flour. Again coat with dry flour roll into round shape with the help of rolling pin and set aside. With the help of cutter, cut the dough into strip (about 1 inch) and roll it like a swiss roll. Now fill with Khoya and Nuts mixture and make it like a puri shape. In wok heat ghee and fry round dough until golden brown color. After frying, immediately put the fried puri in the Sugar Syrup. After 1 minute remove from syrup and garnish with dry nuts, serve.

METHOD:
Wash the meat. Heat oil add onion, water, salt, ginger garlic paste, all spice powder, red chili powder and meat cook till the meat is tender. Cover and cook for 4 to 6 min. remove and allow to cool.
Add chopped mint leaves, chopped green chilies, roasted masala leaves, chopped green powder, egg and beef in grinder blend well. Then make small balls.
Heat oil cook meat balls till golden color comes and remove keep aside.

Roasted Masala:
Roast all the ingredients in pan then grind in grinder.

PREPARE CURRY MASALA:
Heat oil in pan add onion fry till light golden color comes. In blender add yogurt and fried onion blend well. Heat oil add whole spice, red chili, ginger garlic paste, salt and mixture cook on low flame. Add water cook till gravy becomes thick and oil is separate.
Remove from the flame, add the meat balls. Garnish with coriander or mint leaves.

METHOD:
To make coriander butter, finely chop coriander leaves in a bowl. Add crushed black pepper, salt mix well. Add lemon juice and butter mix well
Place 2 sheets of aluminum foil on the table top, place the prepared coriander mixture in center and spread it evenly. Roll tightly to make a cylinder and seal its edges. Refrigerate till set.
Place fish pieces in a bowl, add salt, crushed pepper, red chili flakes and lemon juice marinate well.
Heat oil grill the fish from both sides. Place ice berg lettuce on a serving platter.
Cut the coriander butter into roundels and discard the foil paper.
Place the grilled fish on lettuce leaves, top with coriander butter rounds, serve immediately.

Method:
Heat oil fry seek kabab. Remove, cool add onion, green chilies and chopped coriander. Cut seek kabab in small pieces. Add all ingredients mix well. Fill in strips fold, fry in hot oil.