Khaousay

Recipe By - Dr-Sara Ahmer

Ingredients :

- Spagetti ( boiled) - 1 packet

For chicken gravy :

- Chicken( boneless) - 250gm ( cut into small pcs) - Ginger garlic paste - 1 tbsp - Onion- 1 - Tomatoes - 2 ( big) - Salt - to taste - Red chilli powder - 1 tbsp - Tumeric - 1 tsp - Zeera - 1 tbsp - Garam masala powder - 1/2 tsp - Oil - 5 tbsp

For Coconut Curry:

- Yogurt- 250gm - Baisan - 4 tbsp - Salt - to taste - Green chillies - 3 - Corriander - handful - Zeera - 1 tbsp - Red chilli powder - 1 tsp ( a/c to taste) - Coconut ( dessicated) : 3 tbsp ( can exclude if you wish)

Condiments:

- lemon juice - Chaat masala - Corriander leaves - Slim chips / bareek papri ( spicy one)

Method :

-Boil spagetti with 2 tbsp oil, when boiled, strain n keep aside - In oil add zeera and oil, fry till it turns light brown. - Add chicken and ginger garlic paste, fry for 5 minutes. - Add chopped tomatoes, mix well. - Add spieces and little water, cook till chicken gets tender. - For curry, blend all the above ingredients ( except coconut). - Pour it in wok, add 2 glasses water and coconut, cook till baisan is completely cooked

For Assembling :

- In a serving dish, first place boiled spagetti. - Pour curry on the top ( in more quantity). - Top it with chicken gravy. - Now squeeze lemon, spinkle chaat masala, add corriander leaves and slim chips. - Ready to be served