Hari Chutney (Hari Chutney is a popular condiment in Pakistani cooking. Hari is a general term for green. This particular Hari Chutney is made with cilantro instead of mint, which pairs very I Am Malala well with the Chapli Kebab!) Ingredients by Malala Yousafzai 1 Tbsp. onions, chopped 4 green chilies (Hari Mirch), chopped 2 cloves of garlic (Lehsan), peeled & chopped 6 Tbsp. fresh cilantro leaves (Hara Dhania), chopped 1 tsp. cumin seeds (Sufaid Zeera) Salt to taste Lemon juice (Nimbu Arakh) to taste Instructions Using either a mortar and pestle or a food processor, grind together the onions, cumin seeds, green chilies, cilantro leaves, and garlic. Grind to a fine paste by using a little water. Pour the chutney paste into a bowl and adjust the consistency using a suitable SNACKS amount of water. Finally add salt and lemon juice to taste. (Source: Angelfire.com, 2017) Sweet Mango Lassi (Lassi is a silky blend of ice, yogurt, water, fruit, sugar and spices. There are salty, spicy & and sweet varieties to satisfy any craving. Lassi is originally an Indian drink, but has gained world-wide popularity, especially in nearby countries such as Pakistan.) Ingredients 1 can mango pulp (Kesar is a popular brand) 2 C. yogurt (plain or vanilla) 3 Tbsp. white sugar SIPS Water, as needed for thinning Ice, as needed for texture Fresh mint leaves, for garnish Instructions Add mango pulp, sugar, and yogurt into a blender. Blend until smooth. Add ice and a little water—just enough to thin the mix to your preferred consistency—and blend until a texture between smoothie and milkshake is achieved. Pour into beautiful glasses, garnish with mint leaves and serve! (Source: Khanapakana.com, 2017) Chapli Kebab Naan Bread (Chapli Kebabs, popularly known as Peshawari Chapli Kebabs are well-known Pakistani (Naan is traditionally an Indian bread, but has been adopted into many cuisines, dish. It is a traditional Pakistani recipe and is often served with Imili chutney - tamarind including Pakistani cuisine. Traditionally, naan was leavened by airborne yeasts and sauce, or Hari chutney - a mint or cilantro & green chili sauce.) baked in a tandoor oven, but the same results can be obtained from your oven at home!) Ingredients Ingredients 1 lb. ground beef 4 C. all-purpose flour 1 egg, raw or scrambled 1/2 tsp. baking powder 2 small to medium onions, minced Salt to taste 2 medium tomatoes, minced 1/2 C. milk 8-10 green chili peppers, minced 1 Tbsp. sugar 1/2 bunch of green coriander leaves (cilantro), chopped 1 egg 1 Tbsp. ground coriander seed 4 Tbsp. olive oil 1 Tbsp. ground white cumin 1 tsp. fennel (Nigella) seeds *optional 1 Tbsp. fresh pomegranate aerials 2-3 Tbsp. cornstarch Salt to taste Oil or fats for frying Instructions Instructions Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, egg and 2 Tbsp. of the oil in a bowl. Pour the milk mixture into the flour well In a bowl, mix all ingredients (except for the oil) until it is soft and easy to shape. and gently fold and knead, adding water if necessary, to form soft dough. Add the *Frying the egg beforehand is optional, it can also be added to the mix raw (which is remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 better for binding). minutes. Knead the dough again and cover and leave for 2-3 hours. About half an hour before the naan is required, turn on the oven to maximum heat. Divide the dough into 8 Form small kebab patties with the meat mixture. The size of the kebab is up to you. balls and allow to rest for 3-4 minutes. Sprinkle a baking sheet with nigella (fennel) seeds Pour the oil or melt fats on a griddle or in a frying pan. Fry the kebabs until they are and put in the oven to heat while the dough is resting. Shape each ball of dough with your golden brown and the center is at a meat-safe temperature. palms to make an oval shape. Bake the naan until puffed up and golden brown. Serve hot with any dish. (Source: Kfoods.com, 2017) (Source: Khanapakana.com, 2017) .