Sunday, June 11, 2017

Aleesa (Kerala -Malabar Ramadan Dish)

There were many Malabari people shops and hotels in Karachi during my childhood.  Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine. 


Aleesa
Ingredients:

  • Wheat 1/2 kg
  • Boneless Chicken 1/2 kg
  • Onion  chopped 1-2 medium-size
  • Oil 1 tablespoon
  • Garlic crushed 2 teaspoon
  • Salt to taste
  • Cinnamon sticks 2-4
  • Cloves whole 5-6
  • Cardamom Green 2
  • Coconut milk 1 can (regular size)
For Garnish:
  • Cashew nut (Kajoo) slightly fry in oil  10-15 pieces
  • Fried onion 2 tablespoon
  • Raisin 1slightly fry in oil tablespoon

Procedure:

  • In a pan take 3-4 glass water. 
  • Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
  • Cook on low flame till wheat and chicken are tender. (3-4 hours).
  • Check and stir occasionally.
  • When wheat is tender coarsely mash the contents.
  • Add coconut milk and cook for 5-10 more minutes on low flame.
  • Garnish with Kajoo, raisin and fried onion.
  • Delicious Aleesa s ready.
  • Serve on Sehar or Iftar during Ramadan.


Monday, June 5, 2017

Kung Pao Chicken

Kung Pao Chicken is a Chinese Dish. Spicy and Delicious.

Kung Pao Chicken
Ingredients:
  • Chicken Cubes 1/2 kg
  • Sesame oil 1 teaspoon
  • Corn Starch 1 teaspoon
  • Soy Sauce 1 tablespoon
  • Vinegar 1-2 teaspoon
  • Sugar 1 teaspoon
  • Oil 1/4 cup
  • Red Chillies whole 4-5
  • Roasted peanuts 2 teaspoon
  • Spring onion chopped 2-3
  • Garlic sliced 5-6 cloves
  • Ginger crushed 1 teaspoon
  • Salt to taste
  • Red Chillies cutter/flakes 2-3 teaspoon

Procedure:

  • Mix together sesame oil, corn starch, soy sauce, vinegar and sugar. Apply on chicken cubes and keep aside for 30 minutes.
  • Now in a pan heat oil. Add whole red chillies fry for a while.
  • Then add marinated chicken cubes fry for 2-3 minutes.
  • Then add roasted peanuts. ginger, garlic, salt and red chillies cutter fry for  2-3 more minutes.
  • Then cook on medium flame till chicken is done.
  • Evaporate excess water on high flame and stir.
  • Delicious Kung Pao Chicken is ready.
  • Serve with boiled rice.


Sunday, April 23, 2017

Gujarati Kadhi ગુજરાતી કઢી گجراتی کڑھی

It is a very simple and staple food of Gujarati community. Delicious too.

Gujarati Kadhi
ગુજરાતી કઢી
Ingredients:

  • Yoghurt fresh (not sour)   beaten    250 g
  • Besan (chickpea flour)   2 tablespoon
  • Green Chillies freshly crushed 2 teaspoon
  • Ginger freshly crshed 2 teaspoon
  • Salt to taste
  • Turmeric powder 1/4 teaspoon
  • Sugar 1 teaspoon
  • Fresh Coriader leaves chopped  for garnish 

Tadka/Tarka:

  • Oil 1-2 teaspoon
  • Hing 1 pinch
  • Black mustard seeds whole 1/2 teaspoon
  • Cumin seed 1/2 teaspoon
  • Kadhi patta 10
  • Red chillies whole 4-5

Procedure:

  • In a pan take youghurt, 1 glass water, besan , salt sugar and turmeric .
  • Mix/blend well.
  • Cook on medium flame for 5-6 minutes. 
  • Then add ginger and green chilli crushed and continue to cook for 10-15 more minutes on medium flame.
  • Garnish with chooped fresh coriander leaves.
  • Gujarati Kadhi is ready for Tadka.
  • Now  in a frying pan heat oil, add hing, then mustard.
  • When mustard pop add cumin seeds, kadhi patta and red chilli whole.
  • Fry for a while then pour over prepared Gujarati Kadhi.
  • Delicious Gujarati Kadhi is ready.
  • Serve with boiled rice/ Khichdi or phulka roti.



Sunday, April 16, 2017

Kashmiri Aab Gosht کشمیری آب گوشت

A wonderful and Delicious dish from  Kashmir.☺

Kashmiri Aab Gosht
Ingredients:

  • Mutton  1/2  -  3/4  kg
  • Onion  chopped 2-3
  • Ginger paste  1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies chopped 3-4
  • Salt to taste
  • Black pepper powder  1 teaspoon
  • Fennel powder 1 teaspoon
  • Cardamom small whole  4
  • Cloves whole  8-10
  • Caraway  1/2 teaspoon
  • Cinnamon stick 2-3
  • Black pepper whole 1/2 teaspoon


  • Milk  full cream  3/4 litre 
  • Cardamom small powder 1 teaspoon
  • Cinnamon stick 2
  • Butter 1 tablespoon
  • Oil 1 tablespoon

Procedure:

  • Take milk in a pan, add cardamom small powder and cinnamon sticks.
  • Boil on low flame till reduce to half.
  • Keep aside.
  • Now in another pan take mutton, ginger garlic pastes, onion, green chillies and spices. Add 1-2 glass water and cook on low heat till mutton is tender. (1-2 hours).
  • When mutton is tender add prepared reduced milk.  
  • Cook on low heat for further 10-15 minutes on simmering heat.
  • At last, add butter and oil and simmer for 5 minutes.
  • Delicious Kashmiri Aab Gosht is ready.
  • Serve with Boiled Rice, pineapple chunks, blanched almonds, and raisin.

Saturday, April 1, 2017

Tawa Bhindi توا بھنڈی

Tawa Bhindi looks good when cooked, tastes well when eaten.

Tawa Bhindi
Ingredients:

  • Bhindi   1/2 kg
  • Tomatoes  chopped 3-4
  • Onion chopped 3-4
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green chillies chopped 2-3
  • Oil 1-2 cup
  • Salt to taste
  • Red chilli cutter flakes 2 teaspoon
  • Haldi 1/2 teaspoon
  • Cumin powder 1 teaspoon

Procedure:

  • Remove top of bhindi.
  • Then slice in quarter by length 
  • Now saute fry bhindi in oil. Remove and keep aside.
  • Then saute fry onion and keep aside.
  • Now tilt the pan to remove excess oil from sauteing fry onion and bhindi.
  • In the same remaining oil add garlic ginger on a Tawa or large frying pan,  fry for 1 minute then add tomatoes and fry for 4-5 minutes. Add spices,  mix well then add sauteed fried onion and bhindi.
  • Mix and simmer for 5-10 minutes.
  • Delicious Tawa Bhindi is ready.
  • Serve with Roti.




Sunday, March 19, 2017

Sabzi Bharay Koftay سبزی بھرے کوفتے

Sabzi Bharay Koftay are very delicious and nutritious variety  among Kofta.

Sabzi Bharay Koftay

Ingredients:
For Sabzi:

  • Boiled  potatoes 3-4
  • Chopped and boiled carrots 2-3
  • Boiled peas  1 cup
  • Chopped onion  1
  • Chopped  green chillies  3
  • Salt to taste
  • Black pepper 1/2 teaspoon
  • Red Chillies flakes 1 - 2 teaspoon


Procedure:

  • Mash together all vegetable add spices and make walnut size balls.
  • Coat around these ball prepared meat mixture and cook according to following procedure.


https://miansari66.blogspot.com/2011/06/nargisi-kofta.html

Enjoy the Sabzi Bharay Kotay with roti.

Sunday, February 19, 2017

Tamatar Gosht ٹماٹر گوشت


Tamatar Gosht
Ingredients:
  • Mutton     1kg
  • Oil 1 cup
  • Tomatoes  chopped 600-700 g
  • Onion chopped 2
  • Ginger crushed  2 teaspoon
  • Garlic crushed 1 teaspoon
  • Green Chillies chopped 4-5
  • Salt to taste
  • Red Chillies flakes 1-2 teaspoon
  • Red chillies powder 1/2  -  1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1/2 teaspoon
  • Black pepper whole 1 teaspoon
  • Cloves whole  10
  • Garam Masala 1/2 teaspoon
Procedure:
  • Fry onion in oil till golden.
  • Add ginger garlic paste fry for 1 minute.
  • Then add tomatoes and spices and fry for 3-5 minutes.
  • Now add mutton and fry for 5 more minutes while stirring.
  • Add 2 glass water and cook on medium flame till mutton is tender.
  • Evaporate much of the water.
  • Add chopped green chillies and fry for 2-3 minutes the simmer for 10 minutes.
  • Delicious and spicy Tamatar Gosht is ready.
  • Serve with boiled rice and butter fried tomatoes.

Sunday, January 29, 2017

White Pulao وائیٹ پلاؤ

White Pulao is a regular pulao with a whitish colour.

White Pulao

Ingredients:
  • Mutton  (Senay Ka Gosht ) 1/2 kg
  • Mutton  (Dasti Ka Gosht)  1/2 kg
  • Mutton Chops 3-4
  • Rice (soaked in water for 20 minutes)  500-750 g
  • Oil  1 cup
  • Yoghurt 1 cup
  • Onion chopped  3-4
  • Ginger freshly crushed  1.5  teaspoon
  • Garlic freshly crushed  1.5 teaspoon
  • Salt 2-3 teaspoon
  • Black pepper whole 1 teaspoon
  • Coriander seed whole 1 teaspoon
  • Cumin seed whole 1 teaspoon
  • Caraway whole 1 teaspoon
  • Fennel seed 1 teaspoon
  • Cloves whole  10
  • Cinnamon sticks 3
  • Cardamom green 6
  • Cardamom brown 3
Procedure:
  • Fry onion in oil till soft.
  • Add all spices except fennel and coriander.  Add mutton and fry, when mutton changes colour adds ginger garlic paste, coriander, fennel and yoghurt.  Fry on medium flame for 5-6 minutes.
  • Now add 2-3 glass water and continue to cook till mutton is fully tender.
  • When mutton is tender add soaked rice. Add enough water to be 1 inch above the top rice layer.
  • Continue to cook on low flame till water is nearly absorbed.
  • Simmer for 10-15 minutes with lid is tightly closed.
  • Delicious White Pulao is ready.
  • Serve with mint green chillies raita and tamatar piyaz salad
Tamatar Piyaz Salad