Sunday, February 7, 2016

Chicken Keema / Murgh Qeema چکن قیمہ / مرغ قیمہ

Delicious and tasty dish of Chicken Keema is routinely prepared at our home but never thought of sharing it. Today we specially prepared it for sharing the recipe of protein rich dish of Murgh keema.

Murgh Keema
Ingredients:

  • Minced Chicken ( boneless and coarse)  1/2 kg
  • Oil 1/2 cup
  • Tomatoes chopped 2
  • Onion chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies chopped 3
  • Fresh coriander leaves for garnish
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • haldi  powder 1/2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Coriander powder 1/2 teaspoon
  • Black pepper whole 1/4 teaspoon
  • Cloves whole 6
  • Garam masala  3/4 teaspoon

Procedure:

  • Fry onion in oil till golden.
  • Then add ginger garlic paste fry for few seconds then add tomatoes, green chillies and spices except garam masala and minced chicken. 
  • Fry for 5 minutes and then cook on medium flame till chicken is done.
  • Sprinkle garam masala and fresh coriander leaves and simmer for 5-10 minutes.
  • Delicious Chicken Keema is ready.
  • Serve with Roti and onion salad..


Friday, February 5, 2016

Dal Chana Nimko دال چنّا نمکو

Dal Chana Nimko is a popular saltish snack. You may find that people are selling this snack during train and bus travelling to up country.

Dal Chana Nimko at final stage of frying
Dal Chana Nimko while frying
Ingredients:

  • Dal Chana 1 pao (250g)
  • Oil for frying
  • Salt or Chat Masala to sprinkle


Procedure:

  • Carefully pick the dal. 
  • Wash and soak in water overnight.
  • Wash and rinse under running water. Sieve and keep aside.
  • Heat oil in a woke / Karahi .
  • Take dal in a large sieve, fry in oil while in sieve, stir and move upward and downward during frying.
  • Remove few grains on a paper and check for tenderness and crunchiness.
  • Remove on an absorbing paper.
  • Cool and sprinkle salt or chat masala.
  • Enjoy Dal Chana Nimko as desired.

Sunday, January 31, 2016

Namkeen Gosht نمکین گوشت

My father like this dish too much. On Eid ul Azha he selects beautiful and healthy Bakra for qurbai. Then he choose selected meat with bone to prepare this Namkeen Gosht dish.  

Namkeen Gosht
Ingredients:

  • Mutton with bone   1 kg
  • Oil 1/2 cup
  • Ginger  freshly crushed  2 teaspoon
  • Garlic  freshly crushed 2 teaspoon
  • Onion chopped 3
  • Salt to taste
  • Black pepper coarsely grinded  1 teaspoon
  • Cumin seed whole 1 teaspoon
  • Caraway whole 1 teaspoon
Procedure:
  • Take all ingredients in a pan except caraway.
  • Add 2-3 glass water , cook on high flame for 1-2 boils.
  • Then lower the flame and cook till meat is well done.
  • At last add caraway whole and simmer for 5 minutes.
  • Delicious Namkeen Gosht is ready.
  • Serve  with or without phulka roti.

Sunday, January 24, 2016

Dal Bukhara دال بخارا

Dal Bukhara is a popular North Indian dish. It is simple tasty and delicious.


Dal Bukhara
Ingredients: 

  • Dal Mash sabut (whole black lentil)   250 g
  • Onion chopped 1 medium
  • Tomato 1 chopped
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Salt to taste
  • Red Chilli powder 3/4 teaspoon
  • Haldi powder  1/2 teaspoon
  • Coriander powder 1 teaspoon

Tadka Ingredients (Tarka):

  • Butter 1 table spoon
  • Oil 1 tablespoon
  • Garlic diced disc  1 teaspoon
  • Julianne cut ginger 2 teaspoon
  • Red Chilli whole 4
  • Cumin seed whole 1 teaspoon
  • Kadi Patta  10
  • Hing 1 pinch

Procedure:

  • Wash and soak dal in enough water for 2-3 hours.
  • Drain and take in a cooking pan.
  • Add 3 glass water, onion, tomatoes , ginger garlic paste and powder spices and salt.
  • Cook on medium to high flame for 2-3 boils.
  • Then lower the flame and cook till dal is well done (60-90 minutes.)
  • Evaporate excess water, mash the dal slightly.
  • Now apply Tadka.
  • Heat 1 tablespoon of oil in a pan, add garlic and fry to a golden colour on medium flame.
  • Then add red chillies, Julianne cut ginger, cumin whole , hing and Kadi patta. Fry for 1 minute add butter and pour over prepared dal.
  • Serve with Roti


Wednesday, January 20, 2016

1 Million Visitors on Cuisine of Karachi ایک ملین وزیٹرز

Alhamdulillah Cuisine of Karachi have achieved a milestone of  1 Million Visitors. It is only possible due to friends and family prayers and visitors support.


Tuesday, January 12, 2016

Kashmiri Chai کشمیری چائے

Kashmiri Chai  / Kashmiri Tea  is one of the most wonderful tea with its beautiful and eye appealing pink colour. It take time to prepare this wonderful cup of tea. It is usually served on weddings and ceremonies  in Karachi.
Kashmiri Pink Tea
Ingredients:

  • Water 2 cup
  • Green Tea leaves (special variety, Tapal's Gulbahar Green Tea is the best to choose)   2 teaspoon
  • Baking soda 1/4 teaspoon
  • Ice cold water 1 and 1/2 cup  
  • Milk powder full cream (Nido)  3 teaspoon
  • Sugar 2-3 teaspoon
  • Cardamom small  broken 3
  • Cloves 3
  • Finely diced almond  10
  • Finely diced pistachio  15

Procedure:

  • Take 2 cup of water in a stainless steel pan.
  • Bring to boil.
  • Then add green tea leaves and continue to cook till water remain half on medium flame.
  • Then add baking soda and bring to boil with continuous stirring (beating/airing) for 3-5 minutes.
  • When colour changes to brownish pink,  turn off the flame.
  • Add ice chilled water in portion and with continuous airing/beating.
  • When colour turns to pink add milk powder, sugar, cardamom, and cloves.
  • Simmer for  5 minutes. 
  • Then filter in another pan, add almond and pistachio and simmer again for few minutes.
  • Delicious and Warmer Kashmiri Chai is ready.
  • Serve hot.



Sunday, January 10, 2016

Lachha Paratha in Karachi لچھّا پراٹھا کراچی

A very good quality Lachha Paratha is available at Quetta Alamgir Hotel near Alamgir Masjid Bahadurabad. A road behind Naheed Super Market. 




Kala Chana Pulao کالا چنّا پلاؤ

Kala chana Pulao is a good alternate of Cholay Chawal. It is good dish for light and healthy meal.

Kala chana Pulao

Ingredients:
  • Rice 1/2 kg
  • Kala chana (Bengal Gram)   2 cup
  • Oil 1 cup
  • Onion chopped  2
  • Tomatoes  chopped 3
  • Ginger crushed 1  teaspoon
  • Garlic crushed  1 teaspoon
  • Green Chillies whole 3
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Cloves whole 10
  • Black pepper whole 1/2 teaspoon
  • Cardamom small 5
  • Cinnamon sticks 3
  • Caraway whole 1 teaspoon
Procedure:
  • Wash and soak kala chana overnight.
  • Boil in enough water on low heat , drain and keep aside.
  • Wash and soak rice in enough water, drain and keep aside.
  • Now fry onion in oil till golden.
  • Add ginger garlic, spices and fry for 1 minute, then add tomatoes and fry for 3-5 more minutes.
  • Add boiled Kala chana and cook for 5 more minutes.
  • Then add 2 glass water and cook on medium flame for 1-2 boils.
  • Then add boiled rice and continue to cook till rice are done and most of the water is absorbed.
  • Sprinkle Green Chillies and simmer for 5-10 minutes.
  • Delicious Kala Chana Pulao is ready.
  • Serve hot with salad and raita.