Sufaid Lobia Recipe | Tarka | Rida Aftab | Desi Food

Method:
In a pan, heat oil add onion and fry.
Add green chilies, tomatoes, cumin seeds, fenugreek seeds, red chili, salt and fry.
Then add in beans and mix well.
Remove from the stove.

For tempering:
Heat butter, add garlic and fry.
Add cumin seeds, finely chopped ginger and give tempering.
Sufaid Lobia is ready.

Method:
Heat oil and fry ginger garlic paste and grinded onions. Then add chicken karahi pieces and salt. Cover and cook. Once the chicken is cooked add yogurt, cream, green chilies paste, fresh coriander, red chili flakes, and crushed black pepper and cumin seeds. Cover and cook for about 10 minutes. Lastly add all spice powder and serve hot.

Method:
Soak rice for 30 minutes. Now cook them with 1-1/2 cup water until they got done. Then mashed rice well. Now cook milk with mashed rice in a pan so that mixture gets thick. Then add condensed milk and sugar and cook continuously until it gets thick. Then add rose water and green cardamom. Now add almond, pistachios, walnut and dates. Now take out kheer in serving dish and add sliced almond, pistachios and ashrafiyan. Garnish with sterling silver leaf.