Sunday, April 12, 2015

Fairy Bread (Australia and New Zealand Children Bread) پریوں کی روٹی

Fairy Bread is a very very tasty and eye appealing bread for children in Australia and New Zealand.

It is prepared on children birthdays parties and ceremonies. Bread loaf is cut into triangle of four , butter is applied the colourful sprinkles are spread all over.

In Karachi colourful sprinkles can be purchased from Times Medicos or Naheed Super Market in Gulshan-e-Iqbal area.

Fairy Bread  
Bread Slices as required
Colourful Sprinkle a box (Rs 60/box)

Cut the bread loafs into four triangles.
Apply butter.
Then Sprinkle "Colourful Sprinkles"
Serve and Enjoy.

Tuesday, April 7, 2015

Sindhi Seyal Murgh (In Memory of Saleem Sanfaz)

Sindhi Seyal Murgh is a very delicious and pungent dish. It is eye appealing dish from Sindhi Speaking communities of India and Pakistan.

Sindhi Seyal Chicken
  • Chicken , cut into pieces   1
  • Oil 1 cup
  • Yoghurt beaten 1 cup
  • Tomatoes chopped 3-4
  • Onion chopped 3
  • Ginger paste 1 teaspoon
  • Garlic paste  1 teaspoon
  • Green Chillies slited   2-3
  • Fresh Coriander leaves for garnish
Spices for Marination:
  • Salt to taste 
  • Red Chillies powder 1 teaspoon
  • Cumin seed powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Turmeric Powder 1/2 teaspoon
  • Cardamom small whole 6
  • Cardamon large whole 2
  • Cinnamon sticks whole 2
  • Cloves  whole 10
  • Black pepper whole   10-15
  • Bay leaves whole 2
  • Mace petals 3
Spices For Simmering
  • Caraway  whole  1 teaspoon
  • Cardamon small powder 1/2 teaspoon
  • Take yoghurt in a bowl, add ginger , garlic pastes, and marination spices. Make a paste.
  • Coat this paste on chicken pieces by rubbing.
  • Keep in a dark place for 2 hours to marinate.
  • Now fry onion in oil till golden brown.
  • Then add  tomatoes fry for few minutes.
  • Then add marinated chicken pieces and fry for 5 minutes.
  • Then lower the flame and cook on slow heat till chicken is well done (45-90 minutes.)
  • Adjust the gravy, evaporate excess water on high flame.
  • Then sprinkle cardamom powder, and caraway whole.
  • Garnish with green chillies and fresh coriander leaves.
  • Simmer for 10 minutes.
  • Delicious Sindhi Seyal Murgh is ready.
  • Serve with chapati.

Wednesday, April 1, 2015

Founder of Sanfaz Spices "Saleem Abdullah Memon" is Passed Away.

We, the Cuisine of Karachi, announce the sad news that our beloved Saleem Bhai  has passed away during the 3rd Rakkat of Namaz-e-Asr in Dubai Mosque by Cardiac arrest on Saturday 28th March 2015.
May Allah rest his soul in peace and give him eternal peace in Jannah. Ameen. 
He was behind the many Arabian and South Indian recipes of this blog.

Sunday, March 22, 2015

Matar Keema /Matar Qeema مٹر قیمہ

Matar Keema is a very delicious combination of vegetable and meat.

Matar Keema /Peas with  Minced Meat

  • Minced Meat (Keema)   1/2 kg
  • Matar (Peas)   1 cup
  • Oil 1 cup
  • Onion chopped 2
  • Tomatoes chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies chopped 2-3
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Black pepper whole 1/2 teaspoon
  • Cloves whole 4
  • Garam Masala 1/2 teaspoon


  • Fry onion in  oil till brown.
  • Add ginger garlic paste fry for 1 minutes, then add tomatoes and fry for another 5-6 minutes.
  • Now add  minced meat  and spices except garam masala  fry for 4-6 minutes on medium flame.
  • Now add 1 glass water and continue to cook till meat is fully tender.
  • Now add peas (matar) and cook again on low heat till peas are cooked.
  • Sprinkle green chillies and garam masala and simmer for 5-8 minutes.
  • Delicious Matar Keema is ready.
  • Serve with Tandoori roti.

Sunday, March 8, 2015

Spicy Finger Chips مصالحے دار فنگر چپس

Want to enjoy a spicy snack but do not wait for longer, spice up your hunger with Spicy Finger Chips. Check the below recipe with Pakistani Taste infused in it.

Masalydar Finger Chips

  • Potatoes large size, make fries   3-4
  • Basen (Chickpea flour) 1/2 cup
  • Corn Starch 1/2 cup
  • Salt to taste
  • Red Chilli powder 1/2 teaspoon
  • Red Chilli cutter / flakes   1-2  teaspoon


  • Mix together basen, corn starch, and spices.
  • Then roll in fries in this mixture in portions.
  • Fry in hot oil
  • Delicious Masalydar Finger Chips are ready.
  • Serve hot with Ketchup.

Sunday, March 1, 2015

Chukandar Gosht / Beet Root with Leaves and Beef چقندر گوشت

Chukander Gosht is a very delicious, eye appealing , mouth watering and nutritious dish.

Chukandar Gosht
Chukandar / Beet with leaves

  • Beef   1 kg
  • Chukander (Beet) with leaves, beet diced ,leaves chopped    1/2 kg
  • Spinach  chopped 1/2 - 3/4 kg
  • Onion chopped  2
  • Tomatoes chopped 3-4
  • Oil 1 cup
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies whole 2
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Red Chillies cutter/flakes  1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Garam Masala powder 1 teaspoon


  • Boil spinach in water, drain and keep aside.
  • Now fry onion in oil till golden.
  • Add ginger garlic paste, fry for 1 minute then add tomatoes, meat and spices except garam masala.
  • Fry for 5 minutes.
  • Then add 1 glass water and cook on medium flame till meat is tender.
  • Now add boiled spinach, diced beet, chopped beet leaves and cook to tender.
  • Now add garam masala, green chillies and fresh coriander leaves.
  • Simmer for 5 minutes.
  • Delicious Chukander Gosht is ready.
  • Serve with Roti or boiled rice.

Wednesday, February 25, 2015

100% Pure Rose Syrup / Gulab Ka Sharbat خالص گلاب کا شربت

If you wants to drink 100 % Pure Rose Syrup ,  follow the below recipe, it is free from colour, flavour and preservatives.

Khalis Gulab Ka Sharbat


  • Sugar  1 kg
  • Roses, freshly plucked  200-300 g
  • Tatri  1/4 teaspoon


  • Separate petals from stems.
  • Rub sugar with petals.
  • Add 1 glass water and cook on medium flame.
  • When starts boiling add tatri and cook for 3-5 more boils.
  • When syrup is clear stop cooking.
  • Strain/sieve hot carefully in a large strainer.
  • Cool and fill in glass jar.
  • Keep refrigerated while not in use.
  • Take 3-4 spoon of this syrup and and chilled water and ice cube.
  • Enjoy the 100% pure Rose Syrup drink.