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.

Sunday, August 24, 2014

Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).


  • Mutton   1/2 kg
  • Kaddu (Gourd) coarsely chopped  1/2 kg
  • Dal Channa (Chickpea lentil)  1/2 cup
  • Dal Arhar (Tur Dal)  1/2 cup
  • Oil 1 cup
  • Onion chopped  2
  • Tomatoes chopped 2
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies chopped 3-4
  • Tamarind pulp 2-4 teaspoon
  • Salt to taste
  • Red chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

  • Karhi patta/Kaddi patta   4-6
  • Cumin seed whole  1 teaspoon
  • Red Chillies whole 4-6
  • Garlic cloves  chopped 4-5


  • Wash and soak channa and tur dal in water for 1 hour.
  • Then boil in enough water till tender, drain and keep aside.

  • In a pan fry onion till golden brown.
  • Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
  • Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
  • Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
  • Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
  • Adjust gravy consistency by adding water.  
  • Then simmer for 10 minutes.

Applying Tarka:

  • Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
  • Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
  • Tarka is ready.
  • Pour this prepared tarka on top of the prepared curry.
  • Delicious Dalcha is ready.
  • Serve with fried Rice/Boiled Rice or Roti and Achar.

Saturday, August 23, 2014

Dam Ki Chicken دم کی چکن / دم کی مرغی / مرغ دم

Dam Ki Chicken is a delicious dish cooked on simmering heat.

Dam Ki Chicken


  • Chicken small pieces boneless or with bones
  • Oil 1 cup
  • Brown fried onion  2 tablespoon
  • Fresh cream 2 tablespoon
  • Raw papaya with skin crushed 2 tablespoon
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Poppy seed soaked and crushed 1-2 teaspoon
  • Green Chillies crushed 2 teaspoon
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam Masala 1/2 teaspoon
  • Butter 1 teaspoon
  • Burning coal 2-3


  • Mix all spices and other ingredients in yoghurt. Apply this paste to chicken pieces and keep in a cool place for 2 hour.
  • Now shift into cooking pan.
  • Cook on low heat till chicken is tender and all the water is evaporated and oil separates out.
  •  Now place burning coal in aluminum foil or onion cup on top of curry, add butter and immediately close the lid.
  • Simmer for 5-10 minutes.
  • Delicious Dam Ki Chicken is ready.
  • Serve with shredded onion, yoghurt raita and  paratha.

Department of Food Science and Technology, University of Karachi ڈپارٹمنٹ آف فوڈ سائنس اینڈ ٹیکنالوجی یونیورسٹی آف کراچی

When I was in Final year of my Master Degree (1989), Dr Rashda Ali was the Section In-charge of Food Science at Applied Chemistry. She was trying her best to establish a new Department of Food Science and Technology. Her dream becomes true, now there is a beautiful building of Food Science and Technology Department of Karachi Univesity.

Dr Abid Hasnain is the present Chaiman and
Dr Asad Saeed was the previous Chairman both of them were the student of M. Phil on those day when we were studying there. My son recently took photograph of this building and we are sharing it here.

Department of Food Science and Technology, University of Karachi

Sunday, August 17, 2014

Mutton Karahi / مٹن کڑاھی

Mutton Karahi is one of the most popular dish of Punjab, When Lal Qila Restaurant opened their outlet at Faisalabad they feel mutton is the most popular meat in this city while in Karachi Chicken was the most popular meat.   This dish was asked by our family friend Fareed Frank, therefore we dedicate this dish to Fareed Frank (Ghulam Fareed) of Department of Applied Chemistry, Karachi University.  

Mutton Karahi
 مٹن کڑاھی


  • Mutton   1 kg
  • Tomatoes chopped3/4 kg (750 g)
  • Oil 1 cup
  • Ginger Julian cut (slices) 1 tablespoon for cooking

                                        1/2 teaspoon for garnishing

  • Garlic chopped 1 tablespoon
  • Green Chillies  chopped 10-15
  • Green Chillies whole 2-3 for garnishing
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Red Chillies cutter 1-2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Haldi powder 1/2 teaspoon
  • Black pepper powder 1/2 teaspoon
  • Coriander powder 1/2 teaspoon
  • Coriander seeds whole 1 teaspoon
  • Cumin seed whole 1 teaspoon
  • Cloves whole 10-12
  • Black pepper whole 1/4 teaspoon
  • Garam Masala 1/2 teaspoon


  • In a pan heat oil, then add chopped tomatoes and cook on medium flame till tomatoes are tender and water evaporates and oil separate out. Remove from oil and keep aside.

  • Now in another pan take 2-3 glass water add mutton, spices, ginger and garlic.
  • Cook on low to medium flame till meat is tender (60-90 minutes)
  • When meat is tender add prepared tomatoes puree, chopped green chillies.
  • Cook on medium flame for 10-15 minutes and till thick gravy is obtained.
  • Sprinkle whole green chillies and Julian cut ginger and simmer for 5 minutes.
  • Delicious Mutton Karahi is ready to serve.
  • Serve with chapati or Tandoori Roti/Naan.

Note:  This dish is very pungent, chilli can be adjusted as desired.

Sunday, August 10, 2014

Achari Biryani اچاری بریانی

Achari Biryani is a very Tangy, Tasty and Mouth watering Biryani cooked with pickle spices. 

Achari Biryani

  • Rice 1/2 kg
  • Chicken  1 kg
  • Yoghurt 1 cup
  • Oil 1 cup
  • Tomatoes chopped 4
  • Onion chopped  3
  • Ginger paste 2 teaspoon
  • Garlic paste 2 teaspoon
  • Fresh Coriander leaves 1/2 cup 
  • Fresh Mint leaves 1/2 cup
  • Green Chillies , slit along length 6
  • Lemon wedges 4
  • Lemon juice 2 

Spices For Curry:

  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Red Chillies Cutter 1 teaspoon
  • Turmeric powder 1 teaspoon
  • Mustard whole 1 teaspoon
  • Kalaungi whole 1 teaspoon
  • Methidana 1 teaspoon
  • Fennel whole 1 teaspoon
  • Cumin powder 1 teaspoon
  • Black pepper powder 1/2 

Spices For Biryani:

  • Plum 6
  • Cumin whole 1 teaspoon
  • Black pepper whole 1 teaspoon
  • Cardamom green 6
  • Cardamom brown 3
  • Mace 2 petal
  • Bay leaves  3
  • Cinnamon sticks 4
  • Cloves 10
  • Zarda Food Colour 1 


  • Wash and soak rice for 1/2 hour.
  • Boil soaked rice in 6 glass water with 2 teaspoon of added salt.
  • Drain water and keep aside the boiled 

  • Now prepare green chilles.
  • Slit along green chillies.
  • Mix all spices together, divide in two portion.
  • In one portion add lemon juice and make a paste. Retain 1/2 portion.
  • Fill this lemon spices paste into green chillies and keep 

  • Now fry onion in oil till golden brown.
  • Add ginger garlic paste and fry for 1 minute. 
  • Then add tomatoes, yoghurt, chicken and 1/2 portion of remaing spice mix and also add biryani spices except colour..
  • Fry for 5-8 minutes, then cook on medium flame till chicken is done.
  • Add lemon wedges and spice filled green chillies. Simmer for 10 minutes.
  • Curry is ready for Achari 

  • Now in a large pan, place at bottom the prepared curry.
  • Sprinkle mint and coriander leaves. 
  • Then spread on top the boiled rice.
  • Add colour dissolved in little water or milk.
  • Simmer for 15 minutes while lid is tightly closed.
  • Delicious Achari Biryani is ready.
  • Mix and serve 

Friday, July 25, 2014

Anda Pakora (Egg Pakora) انڈہ پکوڑا

Today was a rainy day in Karachi. Very beautiful weather and comming night is the 27th Night of Ramadan (Shab e Qada/Laila ul Qadr). Temperature was also low so I decided to cook Anda Pakora for today's Iftar. I eating these tasty and protein rich Pakora I am sharing with you its recipe.

انڈہ پکوڑا

  • Egg 6
  • Hard boil eggs in water. Then cut each egg into four pieces lengthwise.
  • Oil for   frying

Batter Ingredients:

  • Besan (Chick pea flour)   1 cup
  • Salt to taste
  • Red Chillies to taste
  • Haldi  powder 1/4 teasppon
  • Coriander powder 1/2 teaspoon
  • Cumin powder  1/2 teaspoon
  • Baking soda 1/4 teaspoon
  • Black pepper powder 1/2 teaspoon


  • Add all spices and soda to besan.  Mix well, then add water in small portions to make thin batter.
  • Now heat oil in a woke/karahi.  Dip egg pieces in batter one by one and fry in hot oil to a golden colour on medium to high heat. Be careful egg pieces some times may burst to splash hot oil on your face or body so try to fry on medium heat carefully.
  • Delicious Egg Pakora are ready.
  • Serve at Iftar during Ramadan, or with tea as an evening snack when temperature is low or there is cold weather.