Sunday, January 25, 2015

Saloonay Chawal / Zeera Chawal سلونے چاول

Saloonay Chawal are the simplest and delicious rice dish served with Aloo Gosht. It was prepare with Zarda Chawal and Aloo Gosht in past on Eid.

Saloonay Chawal
Saloonay Chawal With Aloo Gosht


  • Rice   1/2 kg
  • Salt 1.5 teaspoon
  • Red Chilli Cutter/Flakes  1 teaspoon
  • Cumin seed whole 1 teaspoon
  • Onion chopped 1 medium size
  • Oil 1/2 cup

  • Soak rice in enough water for 11/2 hour. Wash and drain . Keep aside.
  • Now fry onion in oil till soft and light brown.
  • Add salt, chilli cutter, cumin seed whole fry for a while.
  • Then add 3 glass water , cook to boil.
  • Then add soaked rice and cook for 5-10 minutes on medium flame till rice is tender. Stir occasionally.
  • Simmer for 5 minutes.
  • Delicious Saloonay Chawal are ready.
  • Serve with Aloo Gosht.

Sunday, January 18, 2015

Siri Paye سری پائے

Siri Paye is one of the most popular dish of Punjab. It is also popular in other parts of country. In Hyderabad Sindh near Siri Ghat and Shahi Bazar , Punjab Hotel is famous for its Siri Paye. It is a very tasty dish for winter season, full of protein acts as body warmer.  Siri is Goat's head and Paye are goat's feet.

Siri Paye

  • Siri without Magz(Goat's heat withourt brain)   1 no.
  • Paye  (Trotters)  4 nos.
  • Oil 1 cup
  • Yoghurt 1 cup
  • Tomatoes chopped 4-6
  • Onion chopped 3
  • Ginger paste 2 teaspoon
  • Garlic paste  2 teaspoon
  • Fresh Coriander leaves for garnish  1/2 cup
  • Salt to taste
  • Red Chillies 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder  1 teaspoon
  • Cumin powder 1/2  teaspoon
  • Black pepper powder 1/2 teaspoon
  • Garam masala  1/2 teaspoon


  • Buy freshly slaughter Siri, ask butcher to prepare it.
  • Also buy four Paye, ask the butcher to prepare. In Karachi fire roasted paye are not popular, as in Lahore.
  • Now thoroughly wash the Siri and Paye at home, remove any grit.
  • Fry onion in oil till brown.
  • Add ginger garlic paste fry for 1 minute.
  • Then add yoghurt, tomatoes, spices except grama masala, and Siri and Paye.
  • Fry for 5-6 minutes.
  • Add 3-4 glass water and cook on slow fire for 3-4 hours till Paye and Siri are tender. Check the gravy during cooking and stir occasionally to avoid sticking to pan and burning of content. Adjust gravy consistency according to your need by adding water. should be slightly thin.
  • When the paye and Siri are done,  sprinkle garam masala and fresh mint leaves.
  • Simmer for 5-10 minutes.
  • Delicious Siri Paye are ready.
  • Serve with Hot Tandoori Naan and lemon wedges.

Sunday, January 11, 2015

Gujarati Dal گجراتی دال

Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food.  Burns Road Karachi is famous for Gujarati Memoni Dal Chawal.  Khatti Meethi Gujarati Dal is a tangy and Delicious dish.

Gujarati Dal
گجراتی دال
  • Tur Dal (Arhar Ki Dal)     100g
  • Tomatoes  chopped 2
  • Peanut raw 2 tablespoon
  • Ginger crushed 1 teaspoon
  • Green chillies chopped 2
  • Lemon Juice 1 tablespoon
  • Tamarind pulp  1 tablespoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Jaggery (Gurr)  2 tablespoon
Tadka/Tarka Ingredients:
  • Oil 2 tablespoon
  • Kadhi Patta  10
  • Mustard seed  1 teaspoon
  • Red Chiilies whole 5
  • Cumin seed whole 1/2 teaspoon
  • Fenugreek seeds 1/2 teaspoon
  • Cloves 5
  • Cinnamon sticks 2
  • Bay leaves  2
  • Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
  • When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
  • Continue to cook for 30 more minutes add some water during cooking.
  • Now add lemon juice, tamarind pulp and cook for 10 more minutes.
  • Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
  • Garnish with fresh coriander leaves and simmer.
  • Now Applying Tadka/Tarka....
  • Heat oil in a frying pan.
  • Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
  • After frying for few seconds pour over prepared dal.
  • Delicious Gujarati Dal is ready.
  • Serve with boiled rice, papad and pickle.

Sunday, January 4, 2015

Lemon Grass Tea لیمن گراس ٹی / لیمن گراس کی چائے

Lemon Grass is a grass, emitting lemon flavour and taste. It is available in fresh and dry forms. It tea is a refreshing tea and taste is excellent.

Lemon Grass Tea
  • Lemon grass dry  1 teaspoon
  • Green Tea  2 teaspoon
  • Water 3 cup
  • Sugar 3-4 teaspoon
  • Take lemon grass, green tea, sugar and water in a tea pot.
  • Heat to boil on high flame.
  • After 3-4 boils stop boiling.
  • Sieve in serving cups and serve.
  • Very refreshing feeling you will enjoy.
  • Serving:  3

Hyderabadi Kachay Gosht Ki Biryani حیدرآبادی کچّے گوشت کی بریانی

Hyderabadi Kachay Gosht Ki Biryani is a different type of Biryani. It is prepared with Raw marinated meat. We dedicate this recipe to our friend of Hyderabadi Community of Karachi Mr. Syed Mohib of Applied Chemistry ,University of Karachi.

Hyderabadi Kachay Gosht Ki Biryani

  • Mutton 1 kg
  • Rice soaked in water 1/2 kg
  • Oil 1 cup
  • Yoghurt   250 g
  • Tomatoes  chopped  4-5
  • Onion chopped  3
  • Raw papaya crushed with skin  2 tablespoon
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Mint leaves 1/2 cup
  • Fresh Coriander leaves 1/2 cup
  • Green Chillies  3
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi pwder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin seeds whole 1 teaspoon
  • Cloves whole 10
  • Cardamom brown 2
  • Cardamom green 6
  • Cinnamon sticks 2
  • Black pepper whole 1 teaspoon
  • Bay leaves 2
  • Plum 6
  • Yellow Food colour 1 pinch
  • Mix spices, ginger garlic paste, papaya  in yoghurt and make a mixture.
  • Apply this mixture to the meat and keep aside for 5-6 hours to marinate.
  • Now take soaked rice in a pot add 6 glass water and 2 teaspoon of cooking salt and boil till 1/4 cooked. Drain and keep aside.
  • Fry onion in oil in a frying pan till golden.
  • Remove and keep aside.
  • Now in a large pot.
  • Place 1/4 quantity of boiled rice at bottom, then marinated meat and remaining oil, then chopped tomatoes and then remaining boiled rice. At top layer spread fresh mint and coriander leaves. Also sprinkle yellow food colour at top layer.
  • Now put the pot on low flame with lid is sealed with dough.
  • Continue to cook on simmering to low heat for 60-90 minutes.
  • Then check the meat weather it is cooked or not. If not tender recook it again for 30 minutes.
  • Make sure meat is  fully cooked.
  • Mix the rice and meat.
  • Delicious Hyderabadi Kachay Gosht Ki Biryani is ready.
  • Serve hot with Baigan Ka Raita.

Sunday, December 28, 2014

Mutton Biryani مٹن بریانی

Mutton Biryani is a very tasty biryani.  Its flavour and aroma you can not forget.

Masalay Dar Mutton Biryani


  • Mutton 1 kg
  • Rice super fine quality 1/2 kg
  • Oil 1 cup
  • Yoghurt 1 cup
  • Tomatoes chopped 4-5
  • Onion chopped 3
  • Ginger crushed 2 teaspoon
  • Garlic crushed  2 teaspoon
  • Green chillies chopped 2-3
  • Fresh coriander leaves  chopped 1/2 cup
  • Fresh Mint leaves chopped 1/2 cup
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Cardamom brown whole 3
  • Cardamom green   whole 5
  • Cinnamon sticks 2
  • Cloves whole 8
  • Cumin whole 1 teaspoon
  • Caraway whole 1 teaspoon
  • Mace 3 petals
  • Bay leaves 2
  • Star aniseed  1 flower


  • Thoroughly wash and soak rice in water for 1/2 hour.
  • Take 5-6 glass of water in a pan, add soaked rice and 2-3 teaspoon of cooking salt.
  • Boil till rice are near to tender.
  • Drain water and retain boiled rice. Keep aside.
  • Now in another pan  fry onion in oil till golden brown.
  • Remove some fried onion for garnish.
  • Add ginger garlic paste fry for 1 minute.
  • Add tomatoes, yoghurt, green chillies , spices and mutton.  Fry for 5-6 minutes.
  • Add 1-2 glass water and cook on medium flame till mutton is fully tender.
  • Evaporate excess water to get a thick gravy. 
  • The curry for biryani is ready.
  • Now  arrange alternate layers of boiled rice and prepared mutton curry in a large pan.
  • Garnish with fresh mint, fresh coriander leaves and retained fried onion.
  • Simmer for 8-10 minutes.
  • Delicious Mutton Biryani is ready.
  • Serve hot with Mint Raita and salad.

Thursday, December 25, 2014

Bengali Fish Curry বাংলা মাছ কারি بنگالی مچھلی کا سالن / بنگالی فش کری

Bengali Fish Curry is a world popular curry from Bangladesh. I ate this curry many time cooked by my Bengali friend living in Sher Shah Colony Karachi at least 20 years back.  It is cooked in mustard oil and served with boiled rice.

Bengali Fish Curry

  • Fish pieces   1 kg
  • Mustard oil for frying

For Marination:

  • Yoghurt 1-2 tablespoon
  • Lemon juice  1 tablespoon
  • Haldi powder 1/4 teaspoon
  • Mustard powder  1 tablespoon
  • Salt 1/2 teaspoon
  • Cumin seed 1/2 teaspoon

For Curry:

  • Mustard oil  1 cup
  • Onion chopped 1-2
  • Tomatoes chopped 2-3
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Yoghurt beaten 1/2 cup
  • Green Chillies trimmed 3
  • Fresh Coriander leaves  for garnish
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Haldi powder 1/4 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Mustard powder 2 teaspoon
  • Caraway whole 1 teaspoon
  • Bay leaves 2
  • Red Chillies whole 2-3


  • Thoroughly wash and prepare the fish pieces for marination.
  • Mix together marination ingredients and apply over fish pieces. 
  • Keep aside for 1 hour.
  • Then fry marinated fish pieces in hot mustard oil and keep aside.

  • Now in another pan take 1 cup mustard oil.
  • Heat oil and add onion, fry till golden.
  • Now add ginger garlic paste and fry for 1 minute.
  • Then add tomatoes, yoghurt , green chillies and spices, and fry for another 5-6  minutes.
  • Now add fried fish pieces carefully to avoid breakage of fish pieces.
  • Cook on low heat for 5-8 minutes with shaking of cooking pan.
  • Garnish with fresh coriander leaves and simmer for 3-5 minutes.
  • Serve hot with boiled rice.

Wednesday, December 24, 2014

Gulkand / Gulqand /Rose Petal Spread گلقند

Gulkand is a well known herbal preparation. It is used as laxative with warm milk before retiring as well as cardiac refreshing medicine.  It is also used in Metha Pan. You can prepare it at your home very easily for a fine quality gulkand rather than buying a substandard quality from market.
Rose Petals and Sugar

  • Rose Petals  1/2 kg
  • Sugar  1/2 kg
  • Airtight pot/pan for storage and aging


  • Select freshly plucked roses.
  • Remove petals from stem/rose hip.
  • Wash under running water.
  • Then spread on paper to remove excess water.
  • Take petals in a pan, rub with hands.
  • Then add sugar and again rub with hands.
  • Now transfer into airtight pan/pot.
  • Store in a dark place for 10-15 days for aging.
  • Very fine quality Gulkand is ready.
  • Use as required