Sunday, November 9, 2014

Dal Moong Nimko /Moong Dal crispy Snack دال مونگ نمکو

Dal Moong Nimko is a very popular crispy snack. Mostly brought from sweetmeat merchant and also sold in buses.  You can easily prepare it at your home.

Dal Moong Nimko
Dal Moong Ready For Frying
  • Dal Moong/Mung Dal    200g
  • Salt to taste, as a sprinkle 
  • Oil fry frying
  • Large Deep sieve
  • Woke/Karahi for frying
  • Thoroughly wash and soak moong dal for 2-3 hours.
  • Drain and spread on a newspaper or kitchen towel to absorb excess water.
  • Now heat oil in a woke, place a portion of soaked moong dal in a large sieve.
  • Dip into the hot oil, move up and down. stir continuously with spoon.
  • Fry till crisp dal is obtained (4-8 minutes)
  • Remove from oil and spread over a newspaper or kitchen towel to remove excess oil.
  • Crispy Dal Moong Nimko is ready.
  • Sprinkle salt  as desired  and serve.

Monday, November 3, 2014

Bihari Boti بہاری بوٹی

Bihari Boti is a modified form of Bihari Kabab. It is easy to handle and arrange. Instead of beef steaks (Beef Parcha)  beef cubes are used. The spices are almost same as Bihari Kabab.

Bihari Kabab
Bihari Boti During Grilling on Charcoal Fire
  • Beef cubes  medium size  2 kg
  • Mustard oil 1 tablespoon
  • Yoghurt 1/4 cup
  • Raw Papaya paste 3-4 tablespoon
  • Lemon Juice 2 teaspoon
  • Onion  chopped 1
  • Ginger paste  1 teaspoon
  • Garlic paste  1 teaspoon
  • Salt to taste
  • Black salt 1/4 teaspoon
  • Red Chillies  powder  1 teaspoon
  • Kabab Chinni powder  1 teaspoon
  • Piplee powder  1 teaspoon
  • Ajwain 1/4 teaspoon
  • Mustard powder 2 teaspoon
  • Naushader 1 teaspoon
  • Cumin powder 1 teaspoon
  • Red Chillies powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Green Chillies crushed 3-4 for raita
  • Fresh Mint leaves crushed 1 bunch for raita
  • Fresh Coriander leaves crushed 1 bunch for raita
  • Beaten Yoghurt 1 cup for raita

  • Fry onion in oil till golden brown.
  • Remove fried onion from oil, cool and grind.
  • Now add grinded fried onion, ginger garlic pastes, lemon juice, mustard oil , raw papaya paste  and spices to the 1/4 cup of yoghurt , mix well to make a paste.
  • Apply this paste to the Beef Cubes and keep aside to marinate for 3-5 hours.
  • Now insert marinated beef cubes on skewers/seekh and grill over charcoal fire till tender.
  • Delicious Bihari Boti is ready.
  • Serve with Mint Raita and Roti.
  • Mix crushed green chillies, mint leaves and coriander leaves to the beaten yoghurt to make Mint raita)

Sunday, November 2, 2014

Anda Cholay / Anda Chana انڈہ چھولے / انڈہ چنّا

Anda Cholay is a very delicious dish from Punjab. It is a low cost dish but very nutritious and healthy. Protein from Eggs and carbohydrates from Cholay (Garbanzo bean) makes this dish a very healthy dish. Push cart  vendors are selling this dish in road side of many industrial units.

Anda Cholay

  • Eggs boiled 6-8
  • Baking soda for soaking 2-3 teaspoon.
  • Kabuli Chana  (Sufaid Cholay)(Garbanzo beans) 250g
  • Oil 1 cup
  • Onion chopped 3
  • Tomatoes chopped 3
  • Yoghurt 1/2 cup
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green chillies  3-4 for chutney
  • Fresh Coriander leaves 1 bunch  for chutney
  • Fresh Mint leaves 1 bunch  for chutney
  • Salt to taste
  • Red chillies 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Garam Masala 1/2 teaspoon
  • Baking Soda  for curry 2-3 teaspoon
  • Black pepper whole 1/2 teaspoon
  • Cloves 4


  • Soak Kabuli Chana overnight with 2-3 teaspoon of baking soda in water.
  • Wash and drain.
  • Boil in enough water. drain and keep aside.
  • Now Boil eggs and keep aside.

  • Then saute onion in oil, remove and grind.
  • In the same oil, re add grinded onion, garlic and ginger paste fry for 1 minute then add tomatoes, spices, and yoghurt.
  • Fry for 5-6 minutes then add boiled Kabuli channa, baking soda and fry for 3-5 more minutes.
  • Then add 1-2 glass water and cook on low heat for 10 minutes.
  • Add boiled eggs and simmer for 5 minutes.
  • Delicious Anda Cholay are ready.
  • Prepare chutney by grinding  together fresh mint , coriander and green chillies add little salt.
  • Serve Anda cholay with prepared chutney and Nan/Roti.

Saturday, October 25, 2014

Scrambled Eggs جلد تیار انڈے کا ناشتہ

Scrambled eggs are the most famous break fast dish in western countries. It is very easy and quick to prepare. 

Scrambled Eggs

  • Eggs  2
  • Milk 1 tablespoon
  • Butter 1 tablespoon
  • Salt and pepper to taste


  • Add milk to the eggs in a bowl.
  • Stirr/whisk well.
  • Heat butter in a non stick frying pan.
  • Pour whisked egg and stirr on medium heat.
  • Remove from heat when near to done.
  • Soft and fluffy scrambled eggs are ready.
  • Serve with bread.
  • Sprinkle salt and pepper as required.

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.