Sunday, April 3, 2016

Afghan Shola افغان شولا

Afghan Shola is a delicious and easily digestible dish. It is used with or without kofta.

Afghan Shola
Ingredients For Shola:
  • Broken Rice (Tota Chawal)   1/2 kg
  • Moong Sabut (moong beans)  200 g
  • Onion chopped 1
  • Garlic cloves chopped 5-6
  • Oil 1/2 cup
  • Salt 2 teaspoon
  • Haldi powder 1/2 teaspoon
  • Black pepper whole 1 teaspoon
  • Cloves 5-6
  • Cinnamon sticks 2

Ingredients for Kofta:

  • Beef cubes boneless 1/2 kg
  • Oil 1 cup
  • Yoghurt beaten  1/2 cup
  • Tomatoes chopped 2
  • Onion chopped 2 medium-size
  • Ginger crushed 1 teaspoon
  • Garlic crushed 1 teaspoon
  • Fresh mint leaves 1 tablespoon
  • Fresh coriander leaves  1tablespoon
  • Green chillies chopped 3
  • Fresh red chillies chopped 3
  • Salt to taste
  • Red chillies powder 1 teaspoon
  • Turmeric powder 1/4 teaspoon
  • Garam masala 1/2 teaspoon
  • Poppy seed soaked and crushed 2 teaspoon
  • Cumin seed powder 1 teaspoon
  • Coriander powder 1 teaspoon

Procedure for Shola:

  • Soak rice in water for 20 minutes.
  • Wash and drain keep aside.
  • Soak moong beans in water for 15 minutes.
  • Wash , drain and keep aside.
  • Fry onion in oil till golden.
  • Add  cinnamon , cloves and black pepper, then add garlic,  haldi,  salt  and  add 1/2 cup water. Fry for 3-4 minutes.
  • Now add soaked sabut moong and cook till half tender.
  • Add 2-3 glass water and soaked rice and cook on medium flame till rice and dal are tender.
  • Check the stickiness of cooked rice, if not add a little water.
  • Simmer for 10 minutes.
  • Shola is ready for serving.

Procedure for Kofta:

  • Fry onion in oil till golden brown.
  • Remove from oil , cool and grind. keep aside.
  • Mix powder spices together, make two portions of it.
  • Now add 1/2 quantity of ground onion, 1/2 quantity of spices, 1/2 quantity of ginger garlic to the beef cubes.
  • Rub and mix well. Process in an electric food processor to a smooth texture.
  • Make baby koftas from this mixture and keep aside.
  • Now heat oil in a pan, adds remaining onion , spices, ginger garlic paste and  tomatoes. Fry for 3-5 minutes and then add yoghurt. Fry for 5-6 more minutes.
  • Add half to one cup water, cook for a boil. Then add prepared kofta balls to it.
  • Cook on low heat till koftas are well done/tender. Stir carefully during kofta cooking to avoid breakage. 
  • Sprinkle fresh mint leaves, coriander leaves , fresh red and green chillies on top and simmer for 5-10 minutes.
  • Delicious Kofta gravy is ready for Shola.
  • Gravy of kofta gravy should be thick.

Serving of Shola:
Shola is served with saltish thick yoghurt with or without Kofta curry/gravy.

Wednesday, March 23, 2016

Koyla Karahi کوئلہ کڑاھی

Today is Pakistan Day, 23rd of March,  and on  this occasion, we are sharing Koyla Karahi of  Peshawar city. It is a very pungent and delicious dish.

Koyla Karahi
Burning Koyla
  • Chicken Karahi cut  1 and 1/2 kg
  • Oil 1 cup
  • Tomatoes 3/4 kg
  • Onion chopped 1
  • Ginger slices  1 tablespoon
  • Garlic slices 2 teaspoon
  • Green chillies chopped   15-20 no
  • Salt to taste
  • Red chilli flakes/cutter  1-2 teaspoon
  • Red chilli powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander cutter 1 teaspoon
  • Garam masala 1/2 teaspoon
  • Cloves whole 10
  • Black pepper whole 1/4 teaspoon
  • Cumin seeds whole 1/2 teaspoon
  • Butter 1 teaspoon for simmering
  • Burning charcoal 1-2 for smoking
  • Onion squares  2 tablespoons for garnishing
  • Fry onion in oil till golden brown.
  • Then add tomatoes and cook on medium flame till tomatoes are soft and mashed. 
  • Then add ginger garlic , spices and chicken and cook for 3-5 minutes on high flame then lower the flame and continue to cook till chicken is well done.
  • Evaporates most of the water.
  • Now sprinkle green chillies and onion squares and simmer for 5-7 minutes. 
  • At last , place burning coal on an onion cup and pour over butter. 
  • Immediately close the lid for smoking for 5 minutes.
  • Delicious Koyla Karahi is ready.
  • Serve with Naan.

Sunday, March 20, 2016

Methi Gosht / Fenugreek leaves with Mutton میتھی گوشت

Methi Gosht is a delicious dish.  Methi used should be small and fresh.

Methi Gosht

  • Mutton with bones  1/2 kg
  • Methi leaves fresh picked and chopped  2 cup
  • Oil 1 cup
  • Tomatoes chopped 2 cup
  • Onion chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Salt to taste
  • Red chillies powder 1 teaspoon
  • Haldi powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder 1/2 teaspoon


  • Fry onion in oil till brown.
  • Then add ginger garlic paste fry till fragrant.
  • Then add fry for 5 minutes, then add mutton and spices and fry for another five minutes.
  • Now add 1-2 glass water and cook till mutton is tender.
  • At this stage add chopped methi leaves, and continue to cook on low heat till methi leaves are well done and most of the water are evaporated and oil separates out.
  • Delicious Methi Gosht is ready.
  • Serve with Roti/chapati.

Sunday, March 13, 2016

Chicken Shami Kabab مرغ شامی کباب

Chicken Shami Kababs are the best suit  to  those who avoid red meat. These kababs are as tasty as beef or mutton Shami kabab.

Murgh Shami Kabab

  • Chicken boneless cubes  1 kg
  • Dal Chana 150g
  • Egg beaten 2
  • Oil for shallow fry
  • Onion chopped 3
  • Ginger crushed 2 teaspoon
  • Garlic crushed 2 teaspoon
  • Green chillies chopped  3
  • Fresh Mint leaves chopped 1/2 cup
  • Fresh Coriander leaves chopped 1/2 cup
  • Salt to taste
  • Red Chillies whole   10-12
  • Cloves whole 12
  • Cardamom small whole 10
  • Cardamom large 3
  • Cinnamon sticks 3
  • Black pepper whole 10-15
  • Cumin seed whole 1 teaspoon
  • Coriander whole 1 teaspoon


  • Thoroughly wash and soak chana dal in enough water for 1 hour.
  • Take 2-3  glass of water in a cooking pot, add chicken, dal, ginger garlic paste, onion and spices
  • and cook on medium heat until dal and chicken are tender.
  • Evaporate most of the water, then grind the mixture in an electric grinder/crushed/chopper to a smooth texture.
  • Now add fresh mint and coriander leaves, green chillies,  and beaten egg to this mixture. Knead well.
  • Make round flat kababs and shallow fry in oil to a golden colour.
  • Delicious Chicken Shami Kabab are ready.
  • Serve hot with raita and salad with biryani or pulao. 

Sunday, March 6, 2016

Chickpea Nimko / Coloured Garbanzo Bean Nimko کلرڈ کابلی چنّا نمکو

Coloured Kabuli Chana Nimko is a must ingredient for Mixed Nimko. It gives a colourful appearance to mix nimko and a good taste.

Chickpea Nimko
Coloured Chickpea before Frying

  • Chickpea (Kabuli Chana/ Sufaid Chana)   250 g
  • Oil for frying
  • Red Food colour as required  1/2  to 1 teaspoon
  • Green Food Colour   as required  1/2 to 1 teaspoon
  • Yellow Food colour  as required  1/2 to 1 teaspoon
  • Baking soda 1 teaspoon
  • Pick and wash chickpea.
  • Soak in enough water for overnight  with 1 teaspoon baking soda added.
  • Wash and drain.
  • Divide soaked chickpea in three portion.
  • Take each portion in a separate pan, add water and colour separately.
  • Stay for 2 hour. 
  • Then fry in hot oil, place each portion of coloured chickpea  in a large sieve.
  • Fry in upward and downward movement, and stir with spoon during frying.
  • You can fry each colour separately and all coloures together, giving 2 minutes difference for each colour.
  • Fry till softness of Chickpea gone and crunchiness starts.
  • Remove from oil, spread over paper.
  • Chatpata Chickpea Nimko is ready.
  • Sprinkle salt or chat masala and serve.

Sunday, February 28, 2016

Student Biryani اسٹوڈنٹ بریانی

Student Biryani is a most popular biryani brand in Karachi from my childhood. I enjoyed student biryani at their Saddar and Nazimabd branches many times. Also purchased Student birayni for home from take away service. The quality, colour, flavour is wondrfull and uniform. They are using good quality basmati rice and their take away service is good. Recently I purchased 5 serving for home, each cost Rs 150. Today we try  to make Student Biryani at home and  now sharing with you its recipe. 

Student Biryani

  • Rice  Basmati  1/2 kg
  • Chicken 1 kg
  • Potatoes small quartered  4
  • Oil 1 cup
  • Yoghurt 1 cup
  • Tomatoes  chopped 3
  • Onion chopped 3
  • Ginger freshly crushed  1 small piece
  • Garlic freshly crushed 1-2  teaspoon
  • Green Chillies  finely chopped
  • Biryani essence / Kewra essence  few drops
  • Zarda colour 1 pinch
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Plum dry  8-10
  • Cumin seed whole 1 teaspoon
  • Black pepper whole 1/2 teaspoon
  • Cloves 6
  • Cardamom small 2
  • Cardamom large 1
  • Cinnamon stick 2
  • Badiani phool 2
  • Mace 4 petals
  • Thoroughly wash and soak rice in enough water for 30 minutes.
  • Take 6 glass of water in a large pan, add 2 teaspoon of salt and soaked rice. 
  • Boil on medium flame till 1 kanni remains
  • Sieve and keep aside.
  • Now in another pan, fry onion in oil till golden.
  • Add ginger , garlic fry till fragrant. Now add tomatoes, yoghurt, spices and green chillies .
  • Fry for 3-5 minutes, then add chicken pieces and potatoes, fry for few more minutes.
  • Then cook on medium flame till potatoes and chicken pieces are tender.
  • Now lower the flame spread boiled rice over it and few drops of sprinkle biryani essence and 1 pinch of zarda colour.
  • Simmer for 10-15 minutes.
  • Delicious Student Biryani is ready.
  • Serve with salad and mint raita.

Sunday, February 21, 2016

Aloo Murghi Ka Salan آلو مرغی کا سالن

Aloo Murgi Ka Salan is a most popular shorba curry almost in all communities of Karachi. 

Aloo Murg Shorba
  • Chicken regular cut  1 medium
  • Potatoes quartered  4 medium
  • Oil 1 cup
  • Onion chopped 2
  • Tomatoes chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Garam Masala 1/2 - 3/4 teaspoon

  • Fry onion in oil till golden.
  • Add ginger garlic paste fry for 1 minute, then add tomatoes , chicken , potatoes and spices except garam masala. 
  • Fry for 5 minutes on high flame, then lower the heat add 2 glass water and cook on medium flame till chicken and potatoes are tender. 
  • Adjust gravy, should be thin, sprinkle garam masala and fresh coriander leaves on top and simmer for 5-10 minutes.
  • Delicious Aloo Murgi is ready,
  • Serve with chapati.

Wednesday, February 17, 2016

Afghani Chai افغانی چائے

Chilly  winds are blowing in Karachi for 2 days. For this type of weather Afghani Chai is the best. One can found an Afghan Tea seller with large Tea Kettle and small glass of a particular design in a rack selling hot Afghani Chai in winters of Karachi.  Today I am sharing this recipe of Afghani Chai, hot and pleasant in taste.

Afghani Chai
  • Water  4 cup
  • Green Tea  2-3 teaspoon
  • Red poppy flowers  3-4
  • Fresh ginger slices 2-3
  • Cloves 4
  • Cardamom green  3
  • Black pepper whole 10
  • Cinnamon sticks 2
  • Star anise  2-3 petals
  • Sugar 3-4 teaspoon
  • Take water in a Kettle.
  • Add all the above ingredients.
  • Bring to boil.
  • After few boils turn off the flame.
  • Strain in small glasses and serve.
   3-4 servings.