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
Ingredients:

  • 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

Procedure:

  • 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
Ingredients:

  • 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

Procedure:

  • 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
Ingredients:

  • 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

Procedure:

  • 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

Ingredients:

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


Procedure:

  • 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.

Saturday, February 21, 2015

Kathiawari Cholay کاٹھیاواڑی چھولے

Kathiawari Cholay is a very delicious snack cum lunch food very tasty and tangy.  Kathiawari community is living in Karachi . They migrated  from Kathiawar - India to Karachi during creation of Pakistan. Push cart vendors are selling these Kathiawari Cholay  in many parts of the Karachi city.

Kathiawari Cholay
Kathiawari Cholay with Karak Bun and Papri
Ingredients:

  • Kabli Chana/Cholay (Garbanzo Beans)  250 g
  • Tomatoes  chopped 1
  • Onion chopped 1
  • Green Chillies chopped 2
  • Fresh Coriander leaves chopped 1/4 cup
  • Oil 1/4 cup
  • Tamarind paste 1-2 tablespoon
  • Corn Starch 2-3 teaspoon

  • Salt to taste
  • Red Chilli cutter/flakes dry roasted 1-2 teaspoon
  • Coriander whole dry roasted  1 teaspoon
  • Cumin seed whole dry roasted  1 teaspoon
  • Turmeric powder 1/4 teaspoon

  • Baking soda for cooking 1/2 teaspoon
  • Baking soda for soaking 2 teaspoon

  • Chat Masala for serving
  • Karak Bun/Pao Bun  for serving
  • Papri  for serving

Procedure:

  • Soak Kabuli Channa in enough water for 6-8 hours with 2 teaspoon added baking soda.
  • Now wash and drain the soaked Kabuli channa. 
  • Boil soaked Kabuli Channa in  enough water, add 1 teaspoon salt during boiling.
  • Retain boiled channa and boiling water.
  • Now in another pan saute onion till soft.
  • Then add tomatoes, spices and soda.
  • Fry for 2-3 minutes, then add boiled Kabuli Chana and boiling water.
  • Continue to cook for 10 minutes.
  • Now dissolve corn starch in 1/2 cup water and add to the cooking Kabuli channa. 
  • Cook for 3-5 minutes on medium flame.
  • Then add Tamarind pulp mixed with little water, again cook for 3-5 minutes.
  • At last garnish with green chillies and fresh coriander leaves.
  • Simmer for 5 minutes.
  • Delicious Kathiawari Cholay are ready.
  • Serve hot with Karak Bun, Papri and Chat Masala.

Thursday, February 19, 2015

Chicken Dil Kaleji / Chicken Heart and Liver Fry چکن دل کلیجی فرائی

Chicken Dil Kaleji Fry is a low cost and tasty dish of common man. It is simple to prepare.

Chicken Organ Meat
Ingredients:

  • Chicken Dil Kaleji (Heart and Liver)   1/2 kg
  • Oil 1/2 cup
  • Tomatoes finely chopped 1
  • Onion finely chopped 1
  • Garlic 1/2 pod mashed with skin
  • Green Chillies chopped 2
  • Fresh Coriander leaves  for garnish
  • Salt to taste
  • Red Chillies cutter/flakes  1-2 teaspoon
  • Haldi 1/2 teaspoon
  • Coriander powder 1 teaspoon

Procedure:

  • Fry onion in oil till soft.
  • Then add garlic and chicken dil kaleji.
  • Fry for 3-5 minutes.
  • Then add tomatoes and spices, fry for 3-5 minutes on medium flame.
  • Then lower the flame and cook till tender.
  • Sprinkle green chillies and fresh coriander leaves.
  • Fry on high flame till most of the water evaporates.
  • Delicious Chicken Dil kaleji is ready.
  • Serve hot  with phulka roti.

Saturday, February 7, 2015

Café crème / Cream Coffee کریم کافی / ملائی کافی

Cream Coffee is a very very tasty and heart warming coffee.  I enjoy this in cool winter night. When I was working at Ahmed Food , Mr Kamran Nadeem liked it very much and asked me to arrange this coffee for his wedding guest around 2000 in numbers. I fulfill his wish and made it in production of Ahmed Foods Main Factory and delivered it on his wedding dinner. He was very thankful.

Let Enjoy this winter, tonight is heavy snowfall in Muree and in Quetta.

Café crème
Ingredients:

  • Milk full cream   1 cup
  • Instant Coffee    1 teaspoon
  • Sugar  1 teaspoon
  • Cream 1-2 tablespoon

Procedure:

  • Heat milk in a pan.
  • Add sugar and coffee and again heat to boil.
  • After 2-3 boil add cream and boil again for 2-3 boils.
  • Pour in coffee mug/cup and serve.
  • Enjoy.

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

Ingredients:

  • 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

Procedure:
  • 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.