Saturday, May 28, 2016

Falooda فالودہ

Falooda is one of the most popular drink in summer. It is very sweet, chilled and mouth watering dessert cum drink. In Karachi Dhoraji Gola Ganda Street  near Times  Medicos and opposite to Aga Khan hospital is  famous for its Gola Ganda and Falooda varieties.

Falooda Ingredients:
  • Condensed Milk  as desired
  • Crystal jelly as desired
  • Rooh Afza Syrup as desired
  • Coloured sevian cooked in milk with sugar  as desired
  • Vanilla Ice cream as desired
  • Falooda Sev (sevian) if  available as desired
  • Tukm Balanga  soaked in water for 3-4 hours  as desired
  • Gond Katira   soaked in water for 5-8 hours
  • Procedure:
  • In a glass  place condensed milk at bottom of glass,  then add crystal jelly cubes.
  • Then add rooh afza syrup, cooked coloured vermicelli, soaked gond katira, soaked tukm balanga, Falooda Sev and at top scoops of vanilla ice cream. 
  • Sprinkle nuts and serve with straw and spoon.

Sunday, May 15, 2016

Chicken Nizami چکن نظامی / مرغ نظامی

This dish reflects the Royal Kitchen of Nizams of Hyderabad Deccan. It is a delicious, spicy , creamy and aromatic dish.

Chicken Nizami

  • Chicken   1 kg
  • Onion chopped 2
  • Oil 1 cup
  • Ginger paste 1 teaspoon
  • Garlic paste 1teaspoon
  • Yoghurt  1 cup
  • Coconut cream  1 cup
  • Green chillies  chopped 4
  • Fresh coriander leaves  for garnish
  • Salt to taste
  • Red chillies powder 1 heaped teaspoon
  • Turmeric powder 1/2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Garam masala powder  1/2 teaspoon
  • Cardamom small whole 4-6
  • Cloves whole 6
  • Tez Patta 3
  • Red chillies whole

Ingredients for roasting:

  • Desiccated  coconut  1 tablespoon
  • Poppy seeds soaked in water 1 teaspoon
  • Cumin seeds whole 1 teaspoon
  • Sesame 1 teaspoon


  • Dry roast individually the roasting ingredients. Wet grind poppy seeds, cumin seeds and sesame after roasting and keep aside.
  • Now fry onion in oil  till golden brown.
  • Add whole spices fry for few minutes.
  • Then add chicken, ginger garlic pastes, green chillies and fry for 3-5 minutes.
  • Now add powder and roasted spices , yoghurt and fry for another 3-4 minute.
  • Then cook on medium flame till chicken is well done.
  • At last, add coconut cream and cook on medium flame for 5 more minutes.
  • Then evaporate excess water on high flame till oil is separated out.
  • Garnish with fresh coriander leaves and simmer.
  • Delicious Chicken Nizami is ready.
  • Serve hot with naan/taftaan.

Sunday, May 8, 2016

Achari Dal اچاری دال

Achari Daal is a daal dish prepared in pickle spice. Delicious and tangy with mouth watering pickle flavour.

Achari Daal

  • Daal Chana (Chickpea Daal)   1 pao
  • Oil 1 cup
  • Yoghurt 1 cup
  • Tomatoes chopped 2
  • Onion chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green chillies   6-8
  • Lemon juice 2 teaspoon
  • Chilli powder 1 teaspoon
  • Chilli cutter 1 teaspoon
  • Salt to taste
  • Haldi 1 teaspoon
  • Kalonji  whole 1 teaspoon
  • Methidana   whole 1 teaspoon
  • Mustard whole black 1 teaspoon
  • Fennel whole 1 teaspoon
  • Black pepper 1/2 teaspoon
  • Cumin powder 1/2 teaspoon


  • Boil Daal in enough water , drain and keep aside.
  • Mix all whole and powder spices together.
  • Take 2-3 teaspoon of spices and mix with lemon juice to make a paste.
  • Slit green chillies on one side and fill with prepared lemon juice masala paste. Keep aside.
  • Now fry onion in hot oil till golden brown.
  • Add tomatoes, yoghurt, ginger garlic paste and remaining spice mix.
  • Fry for 5-6 minutes.
  • Now add boiled daal and cook fry for 2-3 minutes.
  • Cook on medium flame till oil is separated out and thick gravy remains.
  • Now add masala filled green chillies and simmer for 10-15 minutes.
  • Delicious Achari daal is ready.
  • Serve with naan/roti.

Sunday, May 1, 2016

Missi Roti مِسّی روٹی

Missi Roti is a popular roti in Punjabi homes. This roti was eaten daily at  around 11:00 am by my grandfather as a lunch with two glass of namkeen lassi and anardana chutney. My mother was cooking this for him.  It is a very tasty and simple stuff.


My Mother Sharifan Bibi has Died on 19th of April 2016 (11th Rajab 1437 Hijri). She suffers a heart attack. (  1945  - 2016).  Kindly recite surah Fatiha for her soul.

Missi Roti
  • Besan (chickpea flour)4 cup
  • Atta 2 cup
  • Finely chopped onion/spring onion  1/2 cup
  • Green Chillies finely chopped 3
  • Coriander leaves  chopped 2 tablespoon
  • Mint leaves  chopped 2 tablespoon
  • Anardana 1 tablespoon
  • Red chillies flake 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Salt 1/2 teaspoon
  • Oil for baking
  • Water for making dough
  • Mix all ingredients together.
  • Add water in portions to make a hard dough.
  • Then take a doughnut and make a flatbread.
  • Cook on the hot iron skillet. Apply oil  during baking/cooking.
  • Serve with Nardana chutney and namkeen lassi.

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.