Pocket Paratha Recipe | Tarka | Rida Aftab | Fusion Food

Method:
In a pan heat oil and fry chapli kababs. Then also fry frozen parathas. Now in a bowl add mayonnaise, chili sauce, tomato ketchup and mustard paste. Mix well. Then make pockets of parathas and add tomato, onion, iceberg lettuce and prepared mustard sauce. Cover and secure with a toothpick. Serve.

Method:
In the beef add water, ginger garlic, red chili powder, salt, turmeric powder and onions. Cook well. Once the beef gets tender, grind tomatoes and add to the mixture. Then add ½ cup of oil. Cook well. Now add boiled split black gram and cook for about 10-15 minutes. Then add fresh coriander and green chilies. Now in a pan heat the remaining oil, add whole red chilies and coriander seed. Fry well and temper the lentil mixture. Lastly sprinkle all spice powder and serve hot.

Method:
In a bowl add eggs, cake mix, oil and water. Beat well. Then bake it in an oven on 180 c for about 30 minutes. Remove and allow it to cool. Now boil milk. Then dissolve custard powder in the water and add it to the milk. Cook until the mixture gets thick. Now add cream and vanilla essence. Mix well and add to the cake. Then add jelly pieces and dry fruit. Serve chill.