Cuisine of Karachi

Wednesday, May 22, 2013

Please Do Not Weep ? سن کر رونا نہیں ھے ؟ Sara Rasheed Naat Shareef

کیا آپ اپنا رونا روک سکتے ھیں

you still not weeping?

Sunday, April 21, 2013

Kosha Mangsho (Popular Bengali Mutton Fry Dish) بنگالی بھنا گوشت

Kosha Mangsho is a very delicious Mutton dish of Bengal বাঙ্গালা . Bangladesh (East Bengal) and West Bengal of India. It is served on weddings and ceremonies. I dedicate my this recipe to the Bengali speaking community of Karachi.

Kosha Mangsho

Ingredients:

Mutton 1/2 kg
Mustard Oil (সরিষা তেল) 1 cup
Onion chopped 2-3
Tomatoes chopped 2
Potatoes halved 3-4
Yoghurt 1/2 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon

Powder Spices:

Salt to taste
Red Chillies powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Garam Masala 1/2 teaspoon

Whole Spices:

Cloves whole 5-6
Black pepper whole 10-12
Cinnamon sticks 2
Cardamom green 4
Bay leaves 2
Red Chillies whole 3

Procedure:

Add powder spices, 1/2 quantities of ginger garlic pastes to the yoghurt and make a paste, then coat on mutton and leaves in a cool place to marinate for 2 hours.
Fry potatoes in oil till golden, keep aside.
Now fry onion in oil till golden brown.
Add remaining ginger garlic paste and fry for 2 minutes.
Add tomatoes and fry for another 5 minutes.
At this stage add marinated mutton and whole spices and fry for 5 more minutes then lower the flame and cook on simmering heat till mutton is tender (45-60 minute). Lid should be on during simmering.
Evaporate water on high flame till oil separates out.
Delicious Kosha Mangsho is ready.
Serve with luchi/boiled rice and salad.

Sunday, April 14, 2013

Satay (Indonesian National Dish) / Sate چکن ساتے

Satay is a National dish of Indonesia, also popular in Thailand, Malaysia, Singapore and Brunei. It is a street snack in these countries like Tikka boti in India and Pakistan. It is very tasty , tangy and mouth watering dish.

Satay / Sate

Ingredients:

Chicken breast fillet 1/2 kg
Ginger paste 1 teaspoon
Ginger paste 1 teaspoon
Lemon juice 2 teaspoon
Soy sauce 1 tablespoon
Coconut Milk/ Peanut butter 1-2 tablespoon
Sesame oil 1 tablespoon
Sugar 1-2 teaspoon

Spices:

Red Chilli powder 1/2 teaspoon
Salt to taste
Turmeric 1/4 teaspoon
Black pepper 1/4 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Curry powder 1/2 to 1 teaspoon
Dry Roasted chopped peanuts for decoration

Salad:

Cucumber sliced for serving
Tomatoes sliced for serving
Onion slices for serving
Wooden skewers, pre-soaked as required

Procedure:

Mix together all spices ,ginger garlic pastes, lemon juice, coconut milk/peanut butter, oil and sugar and make a paste.
Apply this paste on Chicken breast fillets, and keep in a cool place for 1-2 hour for marination.
Sew marinated Chicken fillets on pre-soaked wooden skewers.
Grill over a charcoal fire or gas griller till tender.
Delicious Satay is ready.
Serve with cucumber, tomatoes and onion.

Saturday, April 6, 2013

Rishta / Rista Kashmiri Dish رشتہ کشمیری ڈش

Rishta /Rista is a red coloured Kashmiri Kofta Curry made with lamb/mutton. It is a very delicious and tasty dish from authentic Kashmiri cuisine.

Rishta / Rista

Ingredients:

Mutton boneless 1 kg
Oil 1 cup
Onion chopped 3
Tomatoes chopped (optional) 3
Ginger paste 2 teaspoon
Garlic paste 2 teaspoon
Fresh mint leaves chopped 2 tablespoon
Besan, dry roasted, 1 tablespoon

Spices:

Salt to taste
Kashmiri red chillies powder 1-2 teaspoon
Cumin seed powder 1 teaspoon
Coriander powder 1 teaspoon
Fennel seed powder 2 teaspoon
Garam Masala 1 teaspoon
Hing (asafoetida0 1 pinch
Saffron few threads
Moaval (Cockcomb flowers/Celosia flower), for red colouring, 1-2 teaspoon
Moaval is not available in other cities, use red food colour instead if necessary.

Procedure:

Mix all spices together to make a spice mixture, divide in two portions, one to be use for kofta and one for curry.
Take mutton in a bowl, add one portion of spices, 1/2 quantity of ginger and garlic pastes , and besan. Mix well, then process in an electric food processor (chopper) to a smooth texture.
Knead well and make 2 inch size meat ball (kofta). Keep aside.
Now fry onion in oil till light golden, remove on a paper towel. Grind the fried onion and keep aside.
Now in the same oil add remaining ginger, garlic , 1/2 portion of spices, fry for 2 minutes, then add tomatoes fry for few more minutes and then add grinded onion and fry for 1-3 more minutes.
Now slowly introduce prepared koftas and cook for 5-10 minutes on low heat.
Then add 1-2 cup water and cook till koftas are fully cooked (30-45 minutes).
Delicious Rishta are ready to serve.

Sunday, March 31, 2013

Chicken Khara Masala چکن کھڑا مصالہ

Chicken Khara Masala is a very delicate dish made with chicken, all the spices used are whole or cracked.

Chicken Khara Masala

Ingredients:

Chicken 1 kg
Oil 1 cup
Onion small ,quartered 4
Tomatoes small quartered 4
Yoghurt 1/2 cup
Ginger paste chopped 2 teaspoon
Ginger chopped 1 medium pod
Green Chillies whole 3
Fresh Coriander leaves for garnish
Salt to taste
Red Chillies whole cracked 6-8
Black pepper cracked 15
Cloves whole 10
Cinnamon stick 3
Cradamom green whole 6
Cardamom brown whole 2
Bay leaves whole 3
Cumin seeds whole 1 teaspoon
Caraway whole 1/2 teaspoon
Coriander seeds whole 1 teaspoon

Procedure:

Saute onion in oil till soft .
Add ginger garlic paste and spices , fry for 2 minutes.
Add tomatoes fry for 5 minutes.
Then add chicken and yoghurt fry for 5 more minutes, lower the heat and cook till chicken is tender.
Evaporate most of the water on high flame , when oil separates, it is ready to simmer.
Garnish with green chillies and fresh coriander leaves and simmer.
Delicious Chicken Khara Masala is ready.
Serve with salad and Tandoori Naan or Roti.

Saturday, March 23, 2013

Machboos / Makboos مكبوس (National Dish of Kuwait)

Machboos/ Makboos/ Makbus is a National Dish of Kuwait. It is also popular in other gulf countries like Qatar, Bahrain and United Arab Emirates. It is a very tasty and delicious rice dish with mutton or chicken, lots of nuts and herbs.

Machboos/Makboos مكبوس

Ingredients:

Chicken (whole or 8 pieces) 1
Rice 1/2 kg
Oil 1 cup
Yoghurt (optional) 1 cup
Onion chopped 3
Tomatoes chopped 3
Ginger paste 2 teaspoon
Garlic paste 2 teaspoon
Green chillies 2-3
Fresh coriander leaves plucked 1/4 cup

Ungrounded Spices:

Black lemon whole, pierced, 3
Cinnamon sticks 2-3
Cardamom green 6
Cloves 6
Black pepper whole 15

Powder Spices:

Salt 1 + 1/2 teaspoon
Pimento powder 1 teaspoon
Sumac powder (optional) 1 teaspoon
Cardamom green powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Paprika (optional) 1 teaspoon

Topping:

Chopped onion 1
Raisin 2 tablespoon
Pine nuts 2 tablespoon
Pistachio 2 tablespoon
Cardamom green powder 1 teaspoon

Procedure:

Soak rice in water for 20-30 minutes, drain and keep aside.
Fry onion in oil till dark brown.
Add unground spices , then add chicken pieces fry for 2 minutes.
Then add tomatoes, ginger garlic paste, Yoghurt if using, and powder spices . Fry for 5 minutes.
Lower the heat and cook on low flame till chicken is tender.
Remove chicken pieces and keep aside.
Add 1 and 1/2 glass water and soaked rice to the remaining gravy.
Cook till rice is tender on low heat, sprinkle fresh coriander leaves and simmer.
Saute fry removed chicken pieces in oil to be ready for serving platter.

Delicious Machboos is ready to serve.
In serving large platter, put rice at bottom , place chicken pieces on top. Sprinkle topping and serve with Dakkous.
For Dakkous recipe follow the link below;
http://miansari66.blogspot.com/2012/03/dakkous-saudi-arabian-tomato-sauce.html

Sunday, March 17, 2013

Panjeeri پنجیری

Panjeeri is a very nutritional supplement for women who have delivered a child. It is made in every house of Punjab when a new baby born to a woman , to give her a nutritional supplement of natural nuts and herbs. It is popular for centuries.
However it is also prepared in winter, without herbs, for everyone, children or old aged ,men or women to keep warm their bodies in cold. It is usually taken at breakfast. I have written herbs under separate heading used for women during nursing.

This recipe I have learnt from my mother, who learnt from her mother. My mother aged 73 living in Karachi , and her Aunt aged 95 living in Faisalabad Punjab, are Alhamdolillah alive.

Panjeeri

Ingredients:

Desi ghee (butter fat) 2 kg
Suji (semolina) 2 kg
Sugar 1/2 - 3/4 kg

Nuts (for everyone):

Almond coarsely chopped 100-200 g
Pistachio coarsely chopped 100 g
Coconut chopped 50 g
Raisin 50-100 g
Chaar Magaz 50 g
Poppy seeds 25 g
Cardamom small, cracked 20
Black pepper whole 30-50
Fennel whole 1 tablespoon
Ajwain 2 teaspoon
Sonth powder (dry ginger powder) 1 tablespoon

Nuts and Digestives

Herbal Medicines ( For Child Birth Giving Mothers):

Pakhra (Gokhru), grinded and sifted, 25 g
Pathani Lodh, grinded and sifted, 25 g
Phool Makhana, crushed, 50 g
Chaar Gund, grinded and sifted, 25 g
Kamarkas, grinded and sifted, 25 g
Amaltas grinded, 25 g

Procedure::

In half ghee roast suji till golden in colour on low to medium flame.
Then add remaining ghee and herbal medicines (if using), mix well.
Then add remaining ingredients , mix and remove immediately from heat.
Mix well and cool.
Nutritious Pajeeri is ready.
Place in an airtight jar.
Only 50 g/ half cup, reheated panjeeri is used with warm milk in breakfast.

Charmagaz

Pakhra (Gokhru)

Pathani Lodh

Phool Makhana

Chaar Goond

Kamarkas

Amaltas

Note:

Atta (Wheat Flour) can be used instead of Suji. When using atta, only 1kg atta is required for 2 kg desi ghee. Other ingredients quantity will remian same.