Sunday, October 12, 2014

Gehaktballen (Dutch Meatball Dish) ڈچ کوفتے / نیدرلینڈ - ہالینڈ کے کوفتے

We were celebrating Eid ul Azha past week. Every house have a lot of meat stored in their refrigerator. I decided to make a Dutch (Netherlands - Holland) dish Gehaktballen to give a different taste to my family and friends. It is a very popular dish of Netherlands. I wrote to a Dutch friend for tips and recipes. Although she was in Hospital at Ulm Germany she send us her mothers recipes and serving suggestions.  We dedicate our this recipe to her Family and pray for her and her son Thomas's good health.

Ingredients for meatball:

  • Beef , boneless cubes    1 kg
  • (I am not using minced meat, normally minced meat is used)
  • Butter/Oil  4-8 tablespoon
  • Onion chopped 2
  • Egg beaten 1
  • Bread slices  2-3
  • Salt to taste
  • Black pepper 1 teaspoon
  • Nutmeg 1/4 teaspoon
  • Mustard powder 2-3 teaspoon
  • Paprika powder  1/2 teaspoon


  • Boiled potatoes  mashed 4-5
  • Boiled spinach   2-3 cup
  • Bread  slices as needed
         Potatoes and spinach should be boiled with some salt.


  • Mix together beef cubes, onions chopped, egg, bread slices, salt and spices.
  • Then process in an electric food processor/chopper  to a smooth texture.
  • Now make tennis ball size meat ball from this mixture. Keep aside.
  • Heat butter in a pan and fry these meatball in it on medium flame till tender in portions  or one by one.
  • Delicious Gehaktballen are ready to serve
  • Now add little water to the remaining butter and leftover to make a sauce.
  • Boil potatoes and boiled spinach can be mixed together for serving or can be serve separately.
  • Serve with butter sauce, boiled potatoes , boiled spinach and bread.

Monday, October 6, 2014

Bihari Keema / Bihari Qeema بہاری قیمہ

Today is Eid ul Azha . Happy Eid Mubark to all Muslims around the world. 
On this Eid day I would like to share Bihari Keema Recipe. 
Bihari Keema is a very tasty and mouth watering dish.

Bihari Keema

  • Minced Beef (Keema)   1 kg
  • Oil 1 cup
  • Raw papaya freshly crushed   2-3 tablespoon
  • Onion  chopped  2-3
  • Ginger paste   2 teaspoon
  • Garlic paste 2 teaspoon
  • Yoghurt  1 cup
  • Salt to taste
  • Haldi powder 1/2 teaspoon
  • Cumin powder 1/2 teaspoon

Roasted Ingredients:

  • Red Chillies whole    6-10
  • Coriander whole  1 teaspoon
  • Cumin whole 1 teaspoon
  • Poppy seeds soaked in water 2-3 teaspoon
  • Desiccated coconut  1 tablespoon

  • Fresh Mint leaves for garnish
  • Green Chillies for garnish    2-4
  • Burning coal 2-3
  • Butter 1 teaspoon

For Serving:

  • Paratha as required   10-15
  • Onion ring/shredded a bowl
  • lemon wedges as required
  • Mint Chutney


  • Mix minced beef and  crushed raw papaya together and keep aside for 1 hour to marinate and tender.
  • Now fry onion in oil till golden brown. remove cool and grind. Keep aside.
  • Dry roast whole red chillies, coriander whole, cumin whole, desiccated coconut on  low heat. Cool and grind. Keep aside.
  • Grind soaked poppy seeds and lightly roast and keep aside.
  • Now heat oil in a pan.
  •  Add garlic ginger fry for a minute, then add spices like salt,  haldi, cumin and coriander powder and dry roasted spices and poppy seeds. Also add yogurt and fry for 2-3 minutes. Then Add  marinated minced beef and grinded brown onion , fry for 3-5 more minutes.
  • Continue to cook till minced beef is well done.
  • Evaporate excess water on high flame.
  • Garnish with Mint leaves and green Chillies.
  • Now  place burning coal in a aluminium foil piece on top of prepared keema. Add butter on coal and immediately close the lid. Simmer for 5-7 minutes.
  • Delicious Bihari Keema is ready.
  • Serve with Paratha, Mint chutney, lemon wedges and onion shreds.

Saturday, October 4, 2014

Punjabi Gobhi Musallam پنجابی گوبھی مسّلم

Punjabi Gobhi Musallam is a very very taste and mouthwatering vegetarian dish.  It is cooked on simmering heat with butter.

Gobhi Musallam


  • Cauliflower (Phool Gobhi)  small size 2-3
  • Oil 1 cup
  • Onion chopped 2
  • Tomatoes chopped 2-3
  • Ginger  crushed   1 teaspoon
  • Garlic crushed 1 teaspoon
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2  teaspoon
  • Butter 1-2 tablespoon
  • Fresh coriander leaves for garnish


  • Prepare cauliflower, remove leaves and stem (Danthal). Keep aside.
  • Now saute onion in oil.
  • Add tomatoes, ginger garlic pastes and spices . Fry for 5 minutes.
  • Add one cup water and cook for 2-3 more minutes.
  • Add prepared cauliflower carefully, also add butter.
  • Put the lid tightly closed and cook over simmering heat for 15-20 minutes.
  • Garnish with fresh coriander leaves and remove from heat.
  • Serve with paratha or roti. 

Sunday, September 28, 2014

Kulfa Aur Lal Masoor Ki Dal کلفہ اور لال مسور کی دال

It is a very delicious vegetable dish.  

Kulfa And Masoor Ki Lal Dal

  • Kulfa 200 g
  • Dal Masoor  (Red lentils split)  1 cup
  • Oil 1 cup
  • Onion chopped 1 
  • Tomatoes chopped 2-3
  • Ginger paste  1 teaspoon
  • Garlic paste 1 teaspoon
  • Tamarind pulp 1 tablespoon
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Haldi 1/2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin seed whole 1 teaspoon


  • Prepare Kulfa, take only leaves and wash thoroughly. Discard stems.
  • Boil Masoor dal in 2-3 glass water, drain and keep aside.
  • Now heat oil in a pan , add cumin seed whole.
  • Fry for 1 minute then add onion and fry till light brown.
  • Now add tomatoes, ginger garlic pastes, and spices. 
  • Fry for 5 minutes. Then add washed and prepared Kulfa leaves.
  • Cook for 5 minutes, now add  boiled Masoor Dal and continue to cook on low flame for 10 minutes. Add Tamarind pulp , mix well and simmer for 5-8 minutes.
  • Delicious Kulfa And Masoor Ki Dal is ready.
  • Serve with Roti or boiled Rice.
Kulfa Vegetable   کلفہ

Magaz Fry / Brain Masala مغز فرائی

Magaz Fry  is not a common dish liked by all people but is liked by some selected people. It is a tasty dish and cooked within 10-15 minutes.

Magaz Fry

  • Mutton Brains (Magaz)  2
  • Oil 3 tablespoon
  • Ginger paste 1/2 teaspoon
  • Garlic paste 1/2 teaspoon
  • Green Chillies chopped 4
  • Red Chilli cutter  1/2 teaspoon
  • Salt to taste
  • Haldi powder 1/4 teaspoon
  • Coriander powder 1/2 teaspoon


  • Thoroughly wash the mutton brains, remove excess fat.
  • Heat oil in a frying pan.
  • Add ginger garlic paste, salt, coriander powder and haldi. 
  • Fry for 1-2 minutes then add washed brains/Magaz.
  • Fry for 4-5 minutes on medium heat, then add chopped green chilies and red chilli cutter.
  • Fry for 5-6 more minutes till oil separates out.
  • Delicious Magaz Fry is ready.
  • Serve with Roti.

Sunday, September 14, 2014

Hyderabadi Mirchi Ka Salan / hyderabadi Mirchon Ka Salan حیدرآبادی مرچوں کا سالن

Hyderabadi Mirchon Ka Salan is one of the most popular dish from Hyderabad Deccan, India. It is very pungent and tasty dish.

 حیدرآبادی مرچوں کا سالن
  • Hari Mirch (Green Chillies) whole   100-200 g
  • Oil 1 cup
  • Tamarind pulp juice 1/2 cup
  • Haldi powder 1/2 teaspoon
  • Salt to taste
Tarka/Tadka Ingredients:

  • Onion 1 chopped
  • Mustard whole 1 teaspoon
  • Methidana whole 1/4 teaspoon
  • Red Chillies whole 6-8
  • Karhi Patta/Kadi patta 8-10
  • Ginger coarsely crushed 1 teaspoon
  • Garlic coarsely  crushed  1 teaspoon
Roasted Spices:
  • Cumin seed whole roasted and grinded 1 teaspoon
  • Coriander seeds whole  roasted  and grinded  1 teaspoon
  • Peanuts roasted and grinded 2 tablespoon
  • Sesame seeds roasted and grinded 1 tablespoon
  • Poppy seeds soaked and grinded 1 teaspoon
  • Desiccated coconut  slightly roasted 2 tablespoon

  • Prepared roasted spices by dry roasting each and individual ingredient on low heat. Keep aside.
  • Heat oil in a pan , fry green chillies in it for 3-5 minutes and then remove from oil and keep aside.
  • In the same oil saute onion, add crushed ginger and garlic.
  • Then add red chillies whole, mustard, methidana,   and fry for 1-2 minutes.
  • Then add  Karhi patta and fry for 1 more minute. 
  • Now add fried green chillies and prepared roasted spices, haldi and salt. Also add tamarind pulp/juice
  • Cook on low-medium heat for 5-8 minutes till oil is separates out.
  • Simmer for 5 minutes.
  • Delicious Hyderabadi Mirchon Ka Salan is ready.
  • Serve with roti/boiled rice.

Sunday, September 7, 2014

Lebanese Garlic Chicken / لبنانی گارلک چکن / لبناني الثوم الدجاج

Lebanese Garlic Chicken is a very tasty , tangy and world wide popular dish.

Lebanese Garlic Chicken


  • Boneless Chicken pieces 1/2 kg
  • Olive oil  1 tablespoon
  • Garlic coarsely crushed  2 large pods
  • Salt to taste
  • Paprika powder 1/2 teaspoon
  • Sumac powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Black pepper powder 1/4 teaspoon
  • Lemon Juice 2 tablespoon


  • Mix all spices, garlic paste, oil and lemon juice together and make a paste.
  • apply this paste to the chicken pieces.
  • Keep in cool place for 1-2 hour to marinate.
  • Now place in baking tray and bake in a pre-heated oven for 25-35 minutes.
  • Delicious Lebanese  Garlic Chicken is ready.
  • Decorate with parsley leaves and serve with Toum ( Lebanese Garlic sauce) , baked potatoes and Pita bread.