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.

Sunday, January 18, 2015

Siri Paye سری پائے

Siri Paye is one of the most popular dish of Punjab. It is also popular in other parts of country. In Hyderabad Sindh near Siri Ghat and Shahi Bazar , Punjab Hotel is famous for its Siri Paye. It is a very tasty dish for winter season, full of protein acts as body warmer.  Siri is Goat's head and Paye are goat's feet.

Siri Paye
Ingredients:

  • Siri without Magz(Goat's heat withourt brain)   1 no.
  • Paye  (Trotters)  4 nos.
  • Oil 1 cup
  • Yoghurt 1 cup
  • Tomatoes chopped 4-6
  • Onion chopped 3
  • Ginger paste 2 teaspoon
  • Garlic paste  2 teaspoon
  • Fresh Coriander leaves for garnish  1/2 cup
  • Salt to taste
  • Red Chillies 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder  1 teaspoon
  • Cumin powder 1/2  teaspoon
  • Black pepper powder 1/2 teaspoon
  • Garam masala  1/2 teaspoon


Procedure:

  • Buy freshly slaughter Siri, ask butcher to prepare it.
  • Also buy four Paye, ask the butcher to prepare. In Karachi fire roasted paye are not popular, as in Lahore.
  • Now thoroughly wash the Siri and Paye at home, remove any grit.
  • Fry onion in oil till brown.
  • Add ginger garlic paste fry for 1 minute.
  • Then add yoghurt, tomatoes, spices except grama masala, and Siri and Paye.
  • Fry for 5-6 minutes.
  • Add 3-4 glass water and cook on slow fire for 3-4 hours till Paye and Siri are tender. Check the gravy during cooking and stir occasionally to avoid sticking to pan and burning of content. Adjust gravy consistency according to your need by adding water. should be slightly thin.
  • When the paye and Siri are done,  sprinkle garam masala and fresh mint leaves.
  • Simmer for 5-10 minutes.
  • Delicious Siri Paye are ready.
  • Serve with Hot Tandoori Naan and lemon wedges.

Sunday, January 11, 2015

Gujarati Dal گجراتی دال

Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food.  Burns Road Karachi is famous for Gujarati Memoni Dal Chawal.  Khatti Meethi Gujarati Dal is a tangy and Delicious dish.

Gujarati Dal
گجراتی دال
Ingredients:
  • Tur Dal (Arhar Ki Dal)     100g
  • Tomatoes  chopped 2
  • Peanut raw 2 tablespoon
  • Ginger crushed 1 teaspoon
  • Green chillies chopped 2
  • Lemon Juice 1 tablespoon
  • Tamarind pulp  1 tablespoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Jaggery (Gurr)  2 tablespoon
Tadka/Tarka Ingredients:
  • Oil 2 tablespoon
  • Kadhi Patta  10
  • Mustard seed  1 teaspoon
  • Red Chiilies whole 5
  • Cumin seed whole 1/2 teaspoon
  • Fenugreek seeds 1/2 teaspoon
  • Cloves 5
  • Cinnamon sticks 2
  • Bay leaves  2
Procedure:     
  • Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
  • When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
  • Continue to cook for 30 more minutes add some water during cooking.
  • Now add lemon juice, tamarind pulp and cook for 10 more minutes.
  • Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
  • Garnish with fresh coriander leaves and simmer.
  • Now Applying Tadka/Tarka....
  • Heat oil in a frying pan.
  • Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
  • After frying for few seconds pour over prepared dal.
  • Delicious Gujarati Dal is ready.
  • Serve with boiled rice, papad and pickle.