Sunday, April 20, 2014

Chanay Ki Daal Aur Karela / Dal Chana With Bitter Gourd چنّے کی دال اور کریلا

Chanay Ki Daal Aur Karela is avery very tasty vegetable and Dal dish of Punjab served with Kachi Lassi during hot summers.

چنّے کی دال اور کریلا
Ingredients:
  • Karela /Bitter Gourd 1/2 kg
  • Chanay Ki Dal  1 cup
  • Oil 1 cup
  • Onion chopped 2
  • Tomatoes chopped 3
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/4 teaspoon
  • Garam Masala 1/2 teaspoon
Procedure:
  • Soak chana dal for 1-2 hours.
  • Then boil in enough water, drain and keep aside.
  • Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp.
  • Cut into semi circular rings.
  • Apply little salt and keep in sunlight for 20 minutes.
  • Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook.

  • Now saute onion in oil.
  • Then add ginger garlic paste fry for 1 minutes.
  • Add tomatoes and spices except garam masala and fry for 5 minutes.
  • Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out.
  • Sprinkle garam masala and fresh coriander leaves and simmer.
  • Delicious Chnay Ki dal Aur Karela is ready.
  • Serve with Roti and Kachi Lassi.

Lauki Ka Raita / Bottle Gourd Dip / لوکی کا رائتہ

Lauki Ka Raita is commonly used with rice dishes as a dip/pour.  It gives some extra taste and mouth feel to main course.

Bottle Gourd Dip/Pour
Ingredients:

  • Lauki/Bottle gourd grated 1/4 cup
  • Yoghurt beaten 250 g
  • Cumin seed powder 1/2 teaspoon
  • Cumin Seed whole 1/2 teaspoon
  • Black pepper powder 1/4 teaspoon
  • Salt to taste

Procedure:

  • Prepare bottle gourd , peeling and grating.
  • Then boil with some salt in water till soft and tender.
  • Now add to the beaten yoghurt , sprinkle black pepper, salt, cumin powder and cumin whole and mix well.
  • Delicious and mouthwatering Lauki Ka Raita is ready to serve.

Sunday, April 13, 2014

Rangeeli Biryani / Rainbow Biryani / Sat Rangi Biryani / Seven Colour biryani / رنگیلی بریانی / رنگین بریانی /قوس و قزع بریانی / ست رنگی بریانی

Rangeeli Biryani /Rainbow Biryani  is a very very tasty and eye appealing and mouth watering biryani cooked on Birth days or Result days of Kids. My young ones passed their exams and got first position. Their mother cooked Rainbow Biryani for them.

Rangeeli Biryani
Ingredients:
  • Rice   1/2 kg
  • Chicken   1 kg
  • Oil 1 cup
  • Yoghurt 1 cup
  • Onion chopped 3-4 
  • Tomatoes chopped 3-4
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies whole 3-4
  • Fresh Mint  leaves 1/2 cup
  • Fresh Coriander leaves 1/2 cup

Garnish:
  • Ashrafi , 2-3 colours, 1 cup
  • Khoya 1/2 cup
  • Almonds soaked and peeled  15
  • Pistachio, soaked and peeled
  • Raisin 2 tablespoon

Spices:
  • Salt to taste
  • Red Chillies powder  1 teaspoon
  • Haldi powder   1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Dried Plum 6
  • Cardamom green whole 6
  • Cardamom brown whole 2
  • Cinnamon sticks 2-3
  • Cumin seeds whole 1 teaspoon
  • Badiani Phool 1
  • Mace petals 3
  • Cloves whole 10
  • Black pepper whole 1 teaspoon

Colours:
  • Red Food Colour 1 small pinch
  • Yellow Food Colour 1 small pinch
  • Green Food Colour 1 small pinch
  • Blue Food Colour 1 small pinch
  • Orange Food Colour 1 small pinch

Procedure:
  • Thoroughly wash and soak rice in water for half hour. Wash, drain and keep aside.
  • Now take 5-6 glass of water in a pan, add 2 teaspoon salt and soaked rice.
  • Cook on medium flame till rice are near to cook.
  • Drain and sieve and keep aside.
  • Now in a separate large  pan fry onion in oil till golden brown.
  • Add ginger garlic paste, fry for 2 minutes, then add tomatoes and fry for 5 more minutes.
  • Then add yogurt, chicken pieces and spices and fry for another 5 minutes on medium heat with constant stirring.
  • Lower the heat and cook till chicken is fully tender, evaporate excess water on high flame.
  • Lower the heat to simmering position. Sprinkle fresh mint and coriander leaves on top.
  • And on this layer spread all boiled rice.
  • Now dissolve colours in little water (1 teaspoon) separately, and spread on rice layer in portions/in different positions/points.
  • At top layer spread nuts and ashrafi.
  • Simmer for 15 minutes.
  • Sprinkle khoya and remove from heat.
  • Delicious Rangeeli Biryani/Rainbow Birayni is ready.
  • Mix before serving.
  • Serve with raita and salad.


Lauki Ka Halwa / Bottle Gourd Halwa لوکی کا حلوہ

Lauki Ka Halwa is a very tasty and nutritious dessert.

Lauki Ka Halwa/ Lauki ka Halva
Ingredients:

  • Lauki/Bottle Gourd  4
  • Sugar  1 cup
  • Ghee/Desi Ghee/butter  3/4 cup
  • Cardamom green seeds 1/2 teaspoon
  • Coconut slices 1 tablespoon
  • Almond soaked and peeled   1 tablespoon
  • Raisin 1 tablespoon
  • Pistachio 1 tablespoon
  • Green Food Colours 1 small pinch
  • Khoya 1/2 cup
  • Silver Foils for garnish


Procedure:

  • Prepare lauki by peeling and then grating.
  • Cook in a pan on medium flame and occasional stiring to remove most of the water, 1-2 hours.
  • When most of the water evaporate, add ghee and stir and fry for 5-10 minutes.
  • Then add sugar and colour and cook for 10-15 more minutes.
  • Add nuts and stir and cook for 2-3 minutes then add khoya and remove from flame.
  • Remove in serving bowl/plate and decorate with silver foils.
  • Delicious Lauki Ka Halwa is ready to serve.
  • This dessert is for 5-6 serving

Sunday, April 6, 2014

Hyderabadi Dum Ki Biryani / حیدرآبادی دم کی بریانی

Hyderabadi Dum Ki biryani is a Biryani cooked on a simmering heat using conventional Biryani Ingredients.  Chicken is marinated overnight in yoghurt and spices and layered with half cooked rice and simmer for 30-45 minutes. A delicate aroma of spices, rice and chicken gives a distinct note and taste.

Hyderabadi Dum Ki Biryani

Ingredients For Marination of Chicken:
  • Chicken regular cut 1 kg
  • Yoghurt 1/2 kg
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Lemon juice of 1 lemon
  • Fried onion 1 tablespoon
  • Salt to taste 
  • Red Chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin seed powder  1/2 teaspoon 
Ingredients For Curry:
  • Oil 1 cup
  • Onion chopped 2
  • Cumin seeds whole 1 teaspoon
  • Cloves whole 10
  • Cardamom small whole 5
  • Cardamom large whole 2
  • Cinnamon stick 2
  • Badiani phool 1
  • Mace petals 2-3
Ingredients For Boiled Rice:
  • Rice superior quality 1/2 kg
  • Salt 2 teaspoon
  • Water 6 glass
Ingredients For Garnish:
  • Fresh Mint leaves 1 cup
  • Fresh Coriander leaves 1 cup
  • Green Chillies slit in length  2
  • Tomatoes discs from 2 tomato
  • Green Chillies slit along length 2
  • Zarda Colour 1 pinch
Procedure:
  • Soak rice in water for 30 minutes, wash , drain and keep aside.
  • Now add all marinated spices to the yoghurt and mix well. Coat on chicken pieces and keep aside for 3-4 hours or refrigerate overnight. (Make deep cuts on chicken pieces with the help of knife to facilitate marination)
  • When chicken is ready...
  • Fry onion in oil till golden brown.
  • Add  curry ingredients , fry for 2 minutes then add marinated chicken and fry for 5 more minutes then cook on medium flame till chicken is done. Keep aside.
  • Then  boil rice in water with salt added till half cooked . Drain and keep aside.
  • Now arrange layers of half boiled rice and chicken curry  in a large pan.
1st layer:
  • Divide half boiled rice in three portions. Place one portion of hlf boiled rice at bottom of pan.
2nd layer:
  • Spread prepared chicken curry on first layer of rice bed.
3rd layer:
  • Spread second portion of rice on top of chicken curry.
4th layer:
  • Sprinkle garnish ingredients on top of second layer of rice
5th layer:
  • At top of garnish ingredients spread remaining portion of rice. Also sprinkle 1/2 cup of water on top layer.
  • Closed the lid tightly with wet cloth inside the lid and weight at top of the lid. Place on simmering heat for 30-45 minutes.
  • Delicious Hyderbadi Dum Ki Biryani is ready.
  • Serve with salad and raita.




Sunday, March 30, 2014

Shaljam Gosht / Shalgam Gosht / Turip with Mutton Curry/ Gongloo Gosht / شلجم گوشت/ شلغم گوشت

Shaljam Gosht is a very very tasty and mouth watering dish. Its gravy is eye appealing and delicious.

Shaljam Gosht

Ingredients:

  • Mutton 1 kg
  • Shaljam/Shalgam/Turnip/Gongloo  , small size halved or quartered  1/2 kg
  • Tomatoes chopped 2-3
  • Onion chopped 3
  • Ginger paste 1 teaspoon
  • Garlic 1 teaspoon
  • Fresh Coriander leaves for garnish
  • Green Chillies whole for garnish
  • Oil 1 cup
  • Salt to taste
  • Red Chillies 1 teaspoon
  • Haldi 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Garam Masala 1 teaspoon


Procedure:

  • Fry onion in oil till golden brown.
  • Add ginger garlic paste fry for 2 minutes.
  • Then add tomatoes, mutton , salt , and spices except garam masala. Fry for 5 minutes.
  • Now add 2 cup water and cook on medium flame till mutton is tender.
  • At this stage add chopped shaljam, stir and cook on medium flame till shaljam are tender.
  • Add water (2-3 cup) for thin gravy, sprinkle garam masala and cook for 10 more minutes on low flame.
  • Garnish  with green chillies and fresh coriander leaves and simmer.
  • Delicious Shaljam Gosht is ready.
  • Serve with boiled/tarka rice or roti and Salad



Shalgam Ki Bhujia / Shaljam Ki Bhujia / Gongloo Ki Sabzi / Turnip Bhujia شلجم کی سبزی / شلغم کی بھجیا

Shlajam Ki Bhujia is a delicious Tarkari. 

Turnip Bhujia

Ingredients:

  • Shaljam /Shagam/Turnip/Gongloo  finely sliced/chopped  1/2 kg
  • Onion chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Tomatoes chopped 2
  • Oil 1 cup
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon

Procedure:

  • Fry onion in oil till golden.
  • Add ginger garlic paste fry for 1 minute.
  • Then add spices and tomatoes fry for 5 more minutes.
  • Then add chopped shaljam fry for another  5 minutes.
  • Add 1 cup water and continue to cook on medium flame till shaljam are tender.
  • Evaporate excess water till oil separates out on high flame.
  • Garnish with fresh coriander leaves.
  • Delicious Shajam Ki Bhujia is ready.
  • Serve with Roti.

Sunday, March 23, 2014

Shireen Pulao / Shirin Plov / Shirin Polo / Shirin Polow / Şirin Plov / شیرین پلو / شیریں پلاؤ

Shireen Pulao is a very very popular dish of Iran and Azerbaijan. Shireen Pulao is made with chicken and sweetened with sugar and nuts and dry fruits. It is a very delicious and eye appealing dish. There is a very small difference between the Irani and Azerbaijani version. In Iran orange zest, grated carrot, are used with sugar syrup and nuts and dry fruits,  while in Azerbaijan dates, dry apricots are used with sugar syrup and nuts and other dry fruits. 

Şirin Plov
Ingredients For Chicken Curry:
  • Chicken boneless cubes/breast fillets  1 kg
  • Oil 1 cup
  • Onion chopped 1
  • Ginger paste 1 teaspoon (optional)
  • Garlic paste 1 teaspoon (optional)
  • Yoghurt 1 cup (optional)
  • Salt to taste
  • Black pepper whole 1 teaspoon
  • Cinnamon sticks 3-4 pieces
  • Cardamom small  6
  • Cloves  10
Procedure for Chicken Curry:
  • Fry onion in oil till golden brown.
  • Add ginger garlic pastes if using.
  • Add spices fry for 1 minute then add chicken pieces fry for 3 minutes (Add yoghurt at this stage if using and fry for 5-6 minutes) then lower the flame and cook till chicken is tender.
  • Chicken Curry is ready for Shireen Pulao.
Ingredients For Rice:
  • Fine quality Rice 1/2 kg
  • Salt 1 and 1/2 teaspoon
  • Water  4-5 glass
Procedure For Boiled Rice:
  • Boil Rice in water and salt till almost cook.
  • Drain and keep aside.
Colouring:
  • Saffron 1/4 teaspoon
  • Warm milk  1/4 cup
  • Add saffron to warm milk, stir and aside.
Nuts and Dry Fruits and Sugar Syrup :
  • Pistachio  1 tablespoon
  • Almonds 1 tablespoon
  • Raisin  1 tablespoon
  • Dry dates seedless/pitted  8-10
  • Dry Apricot seedless/pitted   8-10
  • Dry Plum    6
  • Sugar  1 cup
  • Carrot grated 1
  • Orange zest/peel from orange, fine strips
Procedure:
  • Boil orange peels in 1-2 cup water. Darin.
  • Now in 1 cup water add sugar, boiled orange zest, grated carrot and all the nuts and dry fruits and cook on medium flame till a thick syrup is obtained.
Now all the materials are ready to cook Shireen Pulao.
 1 tablespoon melted butter will also be needed for garnish.
  1. Take a large pan , arrange bottom layer of cooked chicken curry.
  2. Spread over it boiled rice.
  3. Sprinkle at this rice layer prepared Saffron Colour and melted butter 1 tablespoon.
  4. On top layer spread prepared nut and dry fruits sugar syrup.
  5. Simmer for  20 minutes.
  6. Delicious Shireen Pulao is Ready to Serve.
  7. Serve with grilled tomatoes using butter.