Rose Milkshake Recipe | Food Diaries | Zarnak Sidhwa | Beverage

Method:
Basil seeds soaked in water. after this in a blender all ingredients add and blend it. finally add chia seeds and pour in glass and serve.

Method:
Boil chicken with 1 tsp ginger-garlic paste, salt n pepper. Once cooked, shred the chicken. Keep the shredded chicken in fridge to cool. Wash and shred lettuce and spin in a salad spinner so it dries quickly and then put in fridge to retain crispness. For assemble the rolls, mix enough mayo with the shredded chicken to give a spreading consistency. Slice the bread rolls through the center; be careful not to split them separate. Spread some mayonnaise on both sides of the roll. On one side spread the chicken-mayo mixture and the shredded lettuce on the other. Close the roll and serve.

Method:
Soak chickpeas with baking soda overnight. Next day wash and boil chickpeas with water. Reserve the stock for later use. Heat 2 tbsp. oil in a pan then add blended onion and tomatoes. Cook until water dries out. Add oil, ginger garlic paste, salt, red chili powder, cumin powder, coriander powder, red chili flakes, turmeric, green chilies, yogurt and cook for a minute. Add boiled chickpeas, boiled red lentils and mix it well. Add chickpea stock and cook. Add Black pepper, garam masala, tamarind pulp and mix well. In another pan, boil water, add chicken, garlic cloves, green chili, salt, black pepper and cook chicken until gets tender. Shred the chicken. Add into the chickpea mixture. Serve hot with boiled rice.