Tuesday, December 28, 2010

Fried Fish

Fried Fish is a favourite snack in winter.

Ingredients:

Fish pieces 1 kg
Garlic crushed 3 teaspoon
Ginger crushed 2 teaspoon
Lemon juice from 2 lemons
Besan 2 tablespoon
Salt to taste
Red Chilli powder to taste
Ajwain whole 1 teaspoon
Haldi powder 1 teaspoon
Coriander powder 1 teaspoon
Oil for deep frying

Procedure:

Mix all the ingredients together and coat on fish pieces. Keep aside to marinate for 1 hour.
Now deep fry is oil till fish is tender.
Serve hot singly or with Naan and onion rings and chutney.

Monday, December 27, 2010

Akni Pullao

Akni Pullao is a very delicious Pullao of Gujrati Memon community in Karachi.

Ingredients:

Mutton 1 kg
Rice soaked in water 1/2-3/4 kg
Boiled Channa dall 1 cup
Potatoes halved , medium size ,3-4 numbers
Oil 1 cup
Yoghurt beaten 1 cup
Tomatoes chopped 3-4 numbers
Onion chopped 3-4 number
Ginger crushed 3 inch long piece
Garlic crushed one medium pod
Fresh Coriander leaves chopped 1/2 cup
Lemon juice from 2-3 lemons
Green Chilli whole 8-10 numbers
Salt to taste
Red Chilli powder to taste
Turmeric powder 2 teaspoon
Coriander powder1 teaspoon
Black pepper whole 15 numbers
Cloves Whole 10 numbers
Cardamom green 6 nos
Dill seed whole 1 teaspoon
Cumin whole 1 teaspoon
Cardamom brown whole 3 numbers

Procedure:

Boil Rice in 6-8 glass of water till near to tender. Add 2 teaspoon of salt during boiling. Keep aside.
Fry onion in oil till golden brown.
Add meat and fry for 3-4 minutes then add tomatoes, yoghurt, garlic, ginger, lemon juice , green chillies and all spices and cook on medium flame for 5-10 minutes. Then add potatoes and 4-6 glass of water and cook on medium flame till meat is tender.
Now add boiled channa dall and sprinkle fresh coriander leaves and simmer for 10-15 minutes.
Arrange alternate layers of prepared curry and boiled rice and simmer.
Mix Rice and meat curry before serving with salad and raita.

Punjabi Kheer پنجابی کھیر

Kheer is one of the most popular Eid Desserts for Muslims

Its simple recipe is here

Ingredients

Milk (full cream ) 1 litre
Crushed Rice 100-125 g
Sugar 125-150 g
Chopped Pistachio 3-5 teaspoon or more as you like
Chopped Almond (Soak in water remove skin) 15-25 no.
Green Cardamom 2-3 nos.
Kewra Essence few drops

Cooking Procedure

1. Pour milk in a pan, add all the above ingredients, and cook on low flame for 30 to 45 minutes till thicken.
2. Remove in a glass bowl, Decorate top with almond, pistachio and refrigerate.
3. Serve on cool.
Serving 5-6

Eid Mubarak in Advance

Thursday, December 23, 2010

Punjabi Fish Biryani پنجابی فش بریانی

Punjabi Fish Biryani

This is a very tasty Fish Biryani you can not forget its taste.

Ingredients:

Fish pieces 750-1000 g
Rice 1/2 kg
Oil 1 cup
Tomatoes chopped 3-4 nos.
Onion chopped 3-4 nos.
Ginger crushed 3 inch long piece
Garlic crushed 1 medium pod
Lemon juice from 3 lemons
Yoghurt beaten 1 cup
Green Chillies whole , slit along length 8-10
Fresh coriander leaves 1/2 bunch chopped
Salt to taste
Chilli to taste
Ajwain whole 1 teaspoon
Haldi powder 1 teaspoon
Coriander powder 1 teaspoon
Black pepper whole 1 teaspoon
Cloves whole 10 no
Cardamom small 6-8 no

Procedure:

In half yoghurt add spices, ginger , garlic, and lemon juice, mix well and coat this mixture on fish pieces, keep aside for marination.
Soak rice in water for 1/2 hour, then rinse.
Take soaked rice in a pan, add 2-3 teaspoon salt and six glass of water, boil till rice near to cook. Sieve and keep aside.
Now in a separate pan fry onion till golden brown, take out half of the fired onion from oil keep aside.
Add tomatoes and remaining yoghurt to the pan and fry for 5-7 minutes, then add marinated fish pieces and green chillies and cook on medium flame till fish is tender.

Now in a large pan arrange alternate layers of rice and prepared fish curry and sprinkle fresh coriander leaves, and separated fried onion over it.
Simmer for 10-15 minutes.
Delicious Punjabi Fish Curry is ready.
Serve with salad and raita.

Tuesday, December 21, 2010

Haleem Recipe

Haleem is a very delicious and mouth watering snake for all walks of life. It is more popular in Muharram-u-l Haram, the first month of Islamic Lunar Calender.

Ingredients:

Meat (Beef/Mutton/Chicken) boneless or with bones 1 kg
Oil 1 cup
Wheat grains 1 cup
Barley grains 1/4 cup
Channa dall 1/4 cup
Moong dall split and washed 1/8 cup (2 table spoon)
Mash dall split and washed 1/8 cup
Masoor dall split and washed 1/8 cup
Onion chopped 2-3 nos.
Ginger crushed 2 inch long piece
Garlic crushed 1 medium pod

Garnish:

lemon wedges
chopped fresh coriander
mint leaves
chopped green chillies
fried onion.

Spices:

Salt to taste
Chilli powder to taste
Cumin powder 1 teaspoon
Haldi powder 1 teaspoon
Garam Masala 1 teaspoon
Coriander powder 1 teaspoon

Procedure:

Thoroughly wash and soak dalls and grains in water for 5-6 hours.
Fry onion in oil till golden brown, add garlic, ginger and spices , fry for a little, then add grains and dalls, meat and 5-6 glass of water.
Cook on low flame till meat and dalls and grains are well tender.
Mash the meat and dall with the help of Gotni (a wooden spoon/masher) to a smooth texture. If you are using meat with bones remove the bones before mashing.
Haleem is ready to serve.
Sprinkle garnish on top when haleem is served in a plate/dish/bowl. Serve hot.
Chat Masala or Dukka can be sprinkle over heleem plate for more taste.

Sindhi Sai Bhaji سندھی سائی بھاجی सिंधी साई भाजी

Sindhi Sai Bhaji

Sindhi Sai Bhaji is one of the most famous dish of Sindh province of Pakistan. It is also popular in India among Sindhi people.

Ingredients:

Sindhi Palak chopped 1/2 kg

Qasuri Methi Fresh chopped 1/4 kg
Fresh Soya leaves chopped 1/4 cup
Potato chopped 1 large size
Spring onion chopped 3-4 nos. chopped
Garlic crushed 1 medium pod
Ginger crused 2 inch long piece
Tomatoes chopped 2-3 nos.
Dall channa soaked in water 1 cup
Green Chillies 4-5 no.
Oil 1 cup
Chilli powder to taste
Salt to taste
haldi powder 1 teaspoon
coriander powder 1 teaspoon

Spices For Tarka:

Mustard whole 1 teaspoon
Cumin seed whole 1 teaspoon
Lehsan key jawey 4-6 skinless
Red Chilli whole 4-6
Karhi Patta 4-6

Procedure:

Add all ingredients to a pan and add 1 glass water, cook on low heat till dall, vegetables are well done.
Mash and apply tarka

How to apply tempering :

Heat 1-2 table spoon of oil in a frying pan , first add mustard when pop up add other tarka ingredients. When garlic turn to golden pour over prepared curry.
Delicious Sindhi sai Bhaji is ready.
Serve with Roti/Paratha.

Note: Sindhi Palak is sour in taste like mild Tamrind (Imli), if it is not avilable use regular palak

Sai Bhaji during cooking

Saturday, December 18, 2010

Pakistani Fish Biryani پاکستانی فش بریانی

Pakistani Fish Biryani

This is the recipe of Traditional Pakistani Biryani cooked with Fish.

Ingredients:

Fish 750-1000 g
Rice soaked in water 500g
Oil 1 cup
Yoghurt beaten 1 cup
Tomatoes chopped 2-3 nos.
Onion chopped 2-3 nos.
Garlic crushed 1 medium pod
Ginger crushed 2 inch long piece
Green Chillies 4-5 nos whole
Fresh Coriander chopped 1/2 cup
Fresh Mint chopped 1/4 cup
Lemon juice 3 -4 teaspoon
Salt to taste
Chilli powder to taste
Haldi 1 teaspoon
Coriander powder 1 teaspoon
Dried Plum 4 pieces
Cardamom brown 2 nos.
Cardamom green 5 nos.
Cloves whole 10 nos.
Black pepper whole 1 teaspoon
Cumin whole 2 teaspoon
Taj patta 3 nos.

Procedure:

Boil soaked rice in water with 2 teaspoon of cooking salt. Keep aside.
Add all spices, ginger, garlic, lemon juice to the yoghurt and mix well then coat on fish pieces and marinate for 1 hour.
Now fry onion in oil till golden brown.
Add tomatoes and fry for 5 minutes then add marinated fishand green chillies to it and cook on low heat till fish is tender.
Avoid over stirring.
Now in a large pan arrange alternate layers of boiled rice and prepared curry. Sprinkle fresh coriander and mint over it and simmer for 5-10 minutes.
Delicious Traditional Pakistani style Fish Biryani is ready.

Tuesday, December 14, 2010

Dum Ka Qeema

Dam Ka Qeema is a very delicious dish, easy to cook and nutritious.

Ingredients

Qeema (minced meat) beef/mutton 1/2 kg
Raw Papaya (Kacha papita) crushed 2 teaspoon
Oil 1/2 cup
Onion medium size chopped 2 nos.
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Yoghurt beaten 1/2 cup
Fresh coriander chopped 1/4 cup
Green chillies chopped 3-4 nos.
Burning Char Coal 2 nos.
Cutter Rech Chilli 1 teaspoon
Red chilli powder 1 teaspoon
Haldi 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Garam Masala 1 teaspoon
Salt to taste

Procedure;

Fry onion in oil till golden brown, take out fried onion from oil and mash.
Now take minced meat in a bowl add papaya , ginger , garlic, mashed fried onion, yoghurt, and spices. Mix well and keep aside for marination.
Re-heat the oil add marinated minced meat to it and fry for 5 minutes on medium flame, then simmer till minced meat is tender (30-45 minutes).
Now put at top burning charcoal (Jalta hua koela) and simmer for another 5 minutes to add smoke flavour to the dish.
Sprinkle fresh coriander and green chillies . Dam Ka Qeema is ready to serve hot with Roti/Naan or Paratha.

Mooli Ka Paratha مولی کا پراٹھہ

Mooli Ka Paratha

It is one of the most popular Paratha

Prepared Paratha

Paratha during frying

Paratha dough nut

Grated Mooli

Mooli Paratha dough

Ingredients:

Grated Mooli (Kadoo kash Mooli) 2 kg
Wheat flour 4 cup
Besan 1 cup
Fresh Mint chopped 1/2 cup
Fresh Coriander chopped 1/2 cup
Fresh Qasuri Methi chopped 1+1/2 cup
Green Chillies chopped 10 nos.
Coriander seed crushed 2 teaspoon
Cumin seed whole 1 teaspoon
Red chilli cutter 3 teaspoon
Salt to taste (1+1/2 teaspoon)
Spring onion chopped 1 cup
Oil / Butter for frying each paratha 1 tablespoon

Procedure:

Mix all ingredients together, make a dough. No need to add water.
Make 8-10 dough nuts (Perhay)
Make round chappti , then bake/fry on tawa (Iron skillet) while applying on medium flame.
Remove from tawa when cooked.

Monday, December 13, 2010

Fish Curry

Fish Curry is a tasty dish usually served with boiled rice and roti.

Ingredients:

Fish 1 kg
Oil 1 cup
Yoghurt beaten 1 cup
Onion chopped 2-3 nos.
Tomatoes chopped 2-3 nos
Garlic crushed 1 medium pod
Ginger crushed 2 inch long piece
Green Chillies 5-6 nos.
Fresh coriander leaves for garnish
Salt to taste
Chilli to taste
Haldi 1 teaspoon
Ajwain 1 teaspoon
Coriander powder 1 teaspoon
Qasuri methi 2 teaspoon
Garam masala 1 teaspoon

Procedure:

Add spices, ginger, garlic to the yoghurt and make a paste, then coat this paste on fish pieces and keep aside for marination.
Now in a pan fry onion in oil till golden brown.
Add tomatoes and cook for 5 -7 minutes, then add marinated fish pieces and green chillies.
Cook on medium flame till fish is well cooked.
Garnish with fresh coriander leaves and simmer.
Delicious Fish curry is ready serve with boiled/fried Rice or Roti

Thursday, December 9, 2010

Cheese Macaroni

This is a delicious dish,Italian taste Pakistani style.

Ingredients

Macaroni 1 cup
Chicken cubes 1/2 cup
Garlic cloves (Lehsan key javey) skinless, chopped 3
Oil 3 table spoon
Spring onion 1
Cheese cheddar/cottage 1/2 cup
White sauce 1/2 cup
Soy sauce 1 teaspoon
Vinegar 1 teaspoon
Salt to taste
Black pepper crushed 1/2 teaspoon
Tomato Ketchup 2 tablespoon
Fresh coriander/parsley for garnish

Procedure:

Boil Macaroni in 3 cup water and 1 teaspoon oil.
Sieve/strain and wash with cold water. Keep aside.
Now Heat oil in a pan, add garlic and fry for 1 minute, then add chicken cubes, black pepper and salt.
Cook on medium heat till chicken is tender.
Now add tomato ketchup, cabbage, spring onion, soy sauce, vinegar, cheese, white sauce and boiled macaroni.
Cook for 3-5 minutes till cabbage and onion is tender.
Garnish with fresh coriander/parsley.
Delicious cheese macaroni is ready.
Serve hot.

Pakora

Pakora is all time favourite snack by all ages in all seasons and specialty of Ramadan Karaeem.

Pakoda / Pakora

Ingredients

Besan 2 cup
Spring onion chopped 2 numbers
Green Chillies chopped 2 numbers
Fresh Mint leaves chopped a few
Fresh Coriander leaves chopped a few
Coriander whole 1/2 teaspoon
Chilli cutter 1 teaspoon
Haldi 1/2 teaspoon
Cumin powder 1/2 teaspoon
Salt to taste
Baking soda 1/2 teaspoon (optional)

Procedure

Combine all ingredients in a bowl.
Add enough water to make a hard paste.
Leave for 15 minute.
Then fry in hot oil to a golden colour on medium flame.
You can dip Onion rings, potato slices, Spinach leaves, Green Chillies mild in this mixture and fry and enjoy

Dahi Bara

Dahi Bara snake is most popular in Ramadan, however it is also popular among students, push cart vendors are selling outside their schools and colleges.

Ingredients

Dall mash 2 cup
Dall moong 1 cup
Salt 1 teaspoon
Garlic ginger paste 1 teaspoon
Baking powder 1/4 teaspoon
Chilli powder 1 teaspoon
Oil for frying
Yoghurt 1/2 kg for dipping

Procedure:

Soak both dalls in water for 1 hour, then mash them to a smooth texture.
Now add salt, ginger garlic paste, baking powder and chilli powder.
Now make kabab like cakes (Perhay bana ley) and then fry in oil to golden colour.
Take 2-3 glass of water in a pan, add 1 teaspoon chilli powder and 1/2 teaspoon salt, then dip dahi bara cakes in it, keep in this water till soft.
Take out Dahi bara cakes from water, squeeze water from cakes by applying slight pressure with palms.
Now beat the yoghurt add salt and chilli to taste then introduce dahi bara to it.
Delicious Dahi bara are ready.
Dish out 1-2 Dahi bara in a small dish/plate sprinkle Dahi bara or Chat masala and serve.

Chicken Samosa

Samosa is a all time evening snack, serve with evening tea.

Ingredients

1. Samosa patti 10 pcs (home made or purchased from a bakery)
2. Chicken qeema (Minced chicken meat) 2 cup (250 g)
3. Cabbage sheredded 1 small size ( 2 cup)
4. Spring onion finely chopped
5. Green chillies finely chopped
6. Mint fresh a few
7. Coriander fresh a few
8. Tomato finely chopped 1 medium size
9. Ginger crushed 1 inch long piece
10. Garlic crushed 1/2 small pod
11. Oil for cooking 1/2 cup
12. Oil for deep frying 1/2 litre approx
13. Spices: Salt to taste, Chilli powder to taste, Haldi powder 1/2 teaspoon, garam masala 1 teaspoon, coriander powder 1 teaspoon

Procedure:Cooking

1. Heat oil in a pan add minced meat to it and fry for 2-3 minutes.
2. Now add onion , garlic, ginger, tomatoes and spices to it and cook on medium flame till meat is tender.
3. Now add cabbage to it and fry for few minutes till cabbage is tender, then sprinkle green chillies, mint and coriander leaves to it, cook for few minutes and then simmer till oil separates out and water dries up. Filling mixture is ready.
4. Cool this filling mixture, Place a small quantity of this mixture on each samosa patti and fold like samosa shape. Paste open ends with wheat flour dissolved in water.

Procedure for frying

1. Heat oil in a Karahi, Then introduce raw samosa in oil, fry till golden color and crisp.
2. Serve hot with mint chutney.

Beef Biryani

Beef Biryani is a Biryani cooked with Beef meat, It is low cost than Chicken or Mutton. At the occasion of Eid Ul Adha beef is readily available.

Ingredients:

1. Beef 1/2 kg
2. Rice 1/2 kg
3. Oil 1 cup
4. Tomatoes chopped 3-4 nos.
5. Yoghurt beaten 1 cup
6. Onion finelt sheredded 3-4 nos.
7. Ginger crused 2 inch long piece
8. Garlic finely crushed one medium pod
9. Green Chillies chopped 4-5 nos.
10 Spices: Salt to taste, Chilli to taste, Plum whole 4-6 nos, Cloves 8-10 pieces, Cinnamon sticks 1 inch long 4 pieces, Black pepper whole 10-15 nos., cardaomom green and brown 4-6 each, Taj patta 3 nos, Haldi 1 teaspoon, Food color SSY (sunset yellow) 1 pinch or two, Kewra essence a few drops, Coriander powder 1 teaspoon, cumin whole 1 teaspoon,

Procedure

1. Thorougly wash and soak the rice in water for 1/2 hour.
2. Take 5 glass of water in a pan, add 3 teaspoon of salt to it add rice and boil on high flame till near to cook (Do not fully cook).
3. Drain water and keep aside the rice.
4. In a separate pan, fry onion in oil till golden brown.
5. Now add ginger, garlic, tomatoes, meat, yoghurt, green chillies and spices and fry for 5-10 minutes.
6. Now add 2 glass of water and cook on medium flame till meat is tender and little gravy remains.
7. Now in a separate pan, arrange alternate layers of cook meat and boiled rice and then simmer.
Mix together rice and meat before serving.
Serve with raita and salad.

Bombay Biryani

Bombay Biryani is one of the most consumed dish in Pakistan

Ingredients:

1. Meat (Beef/Mutton/Chicken) 1/2 Kg
2. Basmati Rice 1/2 kg
3. Oil one cup
4. Yoghurt one cup
5. Tomatoes chopped 2-3 nos.
6. Onion finely chopped 2-3 nos.
7. Ginger crushed 3 inch long piece
8. Garlic crushed one medium pod
9. Green Chillies chopped 4-5 nos.
10. Potatoes 2-3 medium size
11. Spices: Salt to taste, Chilli to taste, Plum whole 4-6 nos, Cloves 8-10 pieces, Cinnamon sticks 1 inch long 4 pieces, Black pepper whole 10-15 nos., cardaomom green and brown 4-6 each, Taj patta 3 nos, Haldi 1 teaspoon, Food color SSY (sunset yellow) 1 pinch or two, Kewra essences a few drops, Coriander powder 1 teaspoon, cumin whole 1 teaspoon

Procedure:

1. Thorougly wash and soak the rice in water for 1/2 hour.
2. Take 5 glass of water in a pan, add 3 teaspoon of salt to it add rice and boil on high flame till near to cook (Do not fully cook).
3. Drain water and keep aside the rice.
4. In a separate pan, fry onion in oil till golden brown.
5. Now add ginger, garlic, tomatoes, meat, yoghurt, green chillies and spices and fry for 5-10 minutes.
6. Now add 2 glass of water and cook on medium flame till meat is tender and little gravy remains.
7. Now in a separate pan, arrange alternate layers of cook meat and boiled rice and then simmer.
Mix together rice and meat before serving.

Serve with raita and salad.

Mutton Korma/Qorma مٹن قورمہ

Korma is one of the most popular eid days , wedding days and weekend dish in Pakistan.

Mutton Korma

Ingredients:

1. Mutton 1 kg
2. Yoghurt beaten 1 cup
3. Oil 1 cup
4. Ginger crushed 1 inch long piece
5. Garlic crushed one medium pod
6. Onion chopped 3-4 nos.
7. Spices: Salt to taste , chilli powder to taste,Turmeric powder 1/2 teaspoon, Black pepper whole 10-15 nos., Cardamon green 6-10 nos., cloves whole 10-15 nos., Garam masala 1/2 teaspoon

Procedure:

1. Fry onion in oil till golden brown.
2. Now add meat , ginger garlic, spices and fry for few minutes.
3. Now add 2 glass of water and cook on medium flame till meat is tender. (less water is required for chicken)
4. Now add yoghurt and cook on low flame for 15-20 minutes till oil is separates out.
Delicious Qorma is ready
Serve with Taftaan/Naan/Roti and salad

Sarson Ka Saag (Punjab special) سرسوں کا ساگ

Sarson Ka Saag (Punjab special)

Sarsoon Ka Saag is a Punjab special dish, cooked happily, served happily, distributed among neighbor happily. This is the taste of Punjab. Punjaian De Shan Vakhri (this is a quote, meaning Punjabi's have a different prestige)

Ingredients

1. Sarsoon Ka Saag (Mustrad green leaves), sorted and chopped 1 kg
2. Cholai , sorted and chopped 100 g
3. Bathu , sorted and chopped 50 g
4. Sholia (optional, if available) 25 g
5. Qasuri Methi fresh , sorted and chopped 25 g
6. Makai ka atta (corn flour, not starch) 4 table spoon
7. Coriander leaves, sorted and chopped a few
8. Green Chillies 5-6 nos.
9. Ginger chopped 2 inch long piece
10. Garlic cloves 6-8 whole for tempering
11. Desi Ghee or Butter (Makhan) for tempering(Tarka) 100 g or more
12. Hara piyaz (spring onion) chopped 2-3 nos.
13. Spices: Salt to taste, chilli powder 2 teaspoon, chilli cutter 1 teaspoon, Turmeric 1 teaspoon

Cooking Procedure.

1. Heat 1-2 glass of water in a large handi (Cooking pan), add sarsoon ka saag, cholai, bathu, sholia, qasuri methi, spices and cook on medium flame for 3-4 hour, initially volume seems to be large due to raw vegetable, stirr gently to avoid overflow.
2. When vegetables becomes tender, mash them with the help of gotni (a special wooden masher) or cool down the tender vegetable and crush in an electric chopper.
3. Now sprinkle makai ka atta in small portions with vigorous stirring to avoid lumps formation.
4. Cook for 4-5 minutes then add ginger, green chillies and corainder leaves and cook with stirring then simmer for 5-10 minutes.
5. Before serving heat butter/desi ghee in a frying pan, add garlic to it, when garlic becomes golden add spring onion to it and fry for 2-3 minutes. Then pour this tempering over the prepared Sarsoon Ka Saag
Delicious Sarsoon Ka Saag is ready.
Serve with Makai ki Roti (Corn flour Roti) or with plain roti

Makai ki Roti

Sarsson Fresh

Cholai

Bathoo

Mood: cheerful

Chicken Broast چکن بروسٹ

Chicken Broast

This is the recipe for children, youngster and for all ages, everybody loves to eat chicken broast.

Ingredients
1. Chicken   (drums/breast pieces)    7-8
2. Oil for deep frying
3. Corn starch   1-2 tablespoon
4. Corn flakes crushed   2-5 tablespoon
5. Lemon juice 2 teaspoon
6. Ginger  crushed 1 teaspoon
7. Spices: White pepper 1 teaspoon, Black pepper 1 teaspoon, Salt to taste, paprika 1/2 teaspoon, cumin whole 1/2 teaspoon

Procedure:
1. Make deep gashes on chicken pieces.
2. Mix together spices, corn starch, lemon juice, and ginger , add a little water to make a paste
3. Coat this paste to the chicken pieces and keep aside for 30-45 minute to marinate.
4. Heat oil in a pan for frying
5. Apply crushed corn flakes over coated chicken pieces (use beaten egg if necessary), then deep fry in oil to a golden colour.
Serve with tomato ketchup and French fries.

Marag/ Maraq (An Kurdish Dish, Iraq) مرق لحم

Marag/ Maraq (An Kurdish Dish, Iraq)

Marag/Maraq is a Kurdish, Iraqi dish. I am disclosing below the secret of this original recipe.

Ingredients

1. Mutton 1 - 1 1/2 kg
2. Broad beans (fasoolia) 500 g
3. Oil 1/4 -1/2 cup
4.Tomatoes chopped 2-3 nos.
5. Onion chopped 1-2 medium size
6. Lemon juice 1-2 teaspoon
7. Garlic crushed one medium pod
8. Parsley leaves for garnish
9. Spices: salt to taste, Pimento powder 1-2 teaspoon, Turmeric 1/2 teaspoon, Cardamon small powder 1 teaspoon, Black pepper 1-2 teaspoon, Cinnamon 1/2 teaspoon, Paprika powder 1/2 teaspoon

Procedure:

1. Heat oil in a pan , add meat and fry for 2-5 minutes.
2. Add onion and garlic and fry for 2-3 minutes till onion is soft.
3. Now add tomatoes and spices and cook on low flame till meat is near to tender, add water if needed.
4. Now add broad beans and lemon juice and cook on medium flame till beans are done and meat is tender.
5. Sprinkle parsley leaves and simmer.

Serve with Boiled rice/Naan/Roti

Chapli Kabab چپلی کباب

Chapli Kabab

Chapli Kabab is one of the most popular dish of Pashtun area of Pakistan. It is generally prepared with minced lamb or beef and cooked in beef/lamb fat. Very tasty and tangy, one can not resist.

Ingredients

1. Minced meat (finely minced) 1 kg
2. Egg 2 nos
3. Oil/fat for frying
4. Onion finely chopped cubes one medium size
5. Garlic finely crushed one medium size
6. Ginger 2 inch long piece
7. Tomatoes (finely chopped)
8. Spices : Salt to taste, chilli cutter 1-2 teaspoon, chilli powder 1/2 teaspoon, balck pepper whole 20-25 nos, coriander whole 1 teaspoon, anardana 1-2 teaspoon, garam masala 1/2 teaspoon, turmeric powder 1/4 teaspoon, ajwain 1/8 teaspoon

Procedure

Dough together minced meat, tomatoes onion, ginger, garlic, beaten egg and spices.
Heat oil/fat on an iron skillet (tava)
Make round kabab and fry in hot oil on oron skillet till meat becomes tender, on low to medium flame.
Delicious Chapli kababs are ready
Serve with chopped green chillies and spring onion.

Chapli Kabab

Punjabi Fruit Chat پنجابی فروٹ چاٹ

Punjabi Fruit Chat

This is a very tasty, fruity and mouth watering snack from Company Bagh, Faisalabad Punjab.

Fruit Chat with Added Podina Chutney and Chat Masala on top

Fruit Chat without Podina Chutney and Chat Masala on Top

Ingredients

1. chopped apples 1 no
2. chopped banana 2-3 no
3. chopped apricot 1/2
4. grapes roughly mashed 1 cup
5. mashed oranges 2 nos.
6. pine apples cubes 1 cup with syrup
7. pomegranate seeds 1/2 cup
8 chopped guava 1 cup
9. boiled kabli channa 1/2 cup
10. youghurt mint raita 1/2 cup
11. boiled and chopped potatoes 1/2 cup
12. boiled sweet potato (shakar kandi) 1/2 -1cup
13. Chat masala 2-3 teaspoon ( to make chat masala use salt 1 teaspoon, black salt 1 teaspoon, chilli 1/2 teaspoon, khatai powder (Mango powder, aamchur) 3 teaspoon, black pepper powder 1 teaspoon, ginger powder 1 teaspoon, naushader 1 teaspoon, tatri 1/2 teaspoon )

Procedure

Mix together all available fruits and other ingredients except yoghurt raita and chat masala, which to be sprinkled on top.
Imli chutney (tamarind chutney), aaloo bukhara chutney (plum chutney) and lemon juice can also be added on top to enhance flavour and taste. chopped green chillies and chopped onion can also be added.

Kibbe/Kibbi/Kubba Recipe (A Turkish/Iraqi Snack) كبه

Kibbe/Kibbi/Kubba Recipe (A Turkish/Iraqi Snack)

Kibbe with various spelling is an Turkish/Iraqi snack, I like it very much, it is nutritious and tasty.

http://commons.wikimedia.org/wiki/File:Kibbe.jpg
http://commons.wikimedia.org/wiki/Category:Kibbeh

Ingredients for Raw Kibbe

1. burghul (Turkish) 1/2 kg
2. Extra lean minced meat (Beef/lamb/Chicken) 1/2 kg
3. Onion finely Crushed one medium size
4. Mint leaves a few
5. Ice cold water 1 cup
6. Spices ( Salt to taste, paprika 1/4 teaspoon, all spice 1/2 tea spoon, sumuk 1/2 teaspoon, Cinnamon 1/4 teaspoon , cloves 1/8 teaspoon, black pepper 1/4 teaspoon)

Procedure for raw kibbe

1. Soak burghul in cold water for 20-30 minutes.
2. Drain out water and squeeze the soaked burghul.
3. Now add crushed onion, mint leavs, minced meat and spices to it and knead well , keep aside. The raw kibbe is ready
For fine texture you can crush this mixture in a mincer/grinder. Chopped green chillies 2-3 nos. and 2-3 teaspoon of lemon juice can be added to improve the taste and pungency.

Prepration of Kibbe filling (Stuffing)

Ingredients for filling (Stuffing)

1. Extra lean minced meat 1/2 kg
2.. Burghul 1-2 teaspoon
3. Oil/Butter 1/2 cup
4. Onion finely chopped 1-2 medium size
5. Fresh parsley/celery/corainder leaves a few
6. Pine nuts 25-75 gram
7. Spices (as same as above)

Procedure for Stuffing Preparation

1. Fry oinio in oil/butter till golden brown.
2. Add pine nuts and fry for 1-2 minutes.
3. Now add minced meat and spices and fry for 5-10 minutes.
4. Add 1-2 cup of water if desired and cook on medium flame till meat is tender and most of the water dries up.
5. Srinkle fresh parsley leaves and simmer for 5-10 minutes.

The stuffing is ready (1-2 chopped green chillies,1-2 teaspoon lemon juice can be added to enhance the taste , if you like)

Fried Stuffed Kibbe Procedure

Ingredients

1. Prepared raw kibbe (as preapared above)
2. Prepared stuffing (as preapared above)
3. Oil (Olive/sunflower/Canolla) for deep frying

Fryning Procedure

1. Make egg size balls from prepared raw kibbe
2. Make a deep shallow hole in it and fill the hole with stuffing.
3. Seal the whole with raw kibbe and mould the balls into diamond shape.
4. Heat oil in a frying pan and deep fry the preapared stuffed kibbe to a golden brown color.
Serve with salad/khubz bread/ tahini sauce/yoghurt raita

Bengali Channa Recipe (Snack from Bangladesh) بنگالی چنّا

Bengali Channa Recipe (Snack from Bangladesh)

Bengali Channa is a mouth watering snack, It is an important snake during ramadhan, not only in Bangladesh but also in India and Pakistan.

http://commons.wikimedia.org/wiki/File:Channa_Fry.JPG

Igredients

1. Kala Channa (Bengal gram) soaked overnight with 2 teaspoon of baking soda 250 g
2. Garlic crushed 1 small pod
3. Ginger crushed 2 inch long piece
4. Onion chopped 2 medium size
5. Tomatoes chopped 2 medium size
6. Tamarind 25 g soaked in water (Remove seeds)
7. Lemon juice for garnish 2-3 teaspoon
8. Green coriander leaves/Mint leaves a few for garnish
9. Tomotoes/onion 1 each small size finely chopped for garnish
10. Green chillies chopped for garnish
11. Spices: Salt to taste, Chilli 1 teaspoon, turmeric 1/2 teaspoon, cumin powder 1/2 teaspoon, coriander powder 1/2 teaspoon, garam masala 1/2 teaspoon, black pepper 1/2 teaspoon
12. Oil 2-3 tablespoon

Cooking procedure:

1. Boil soaked channa with garlic, ginger, onion, tomatoes, Tamarind water and spices with enough water (2 - 3 glass) on medium flame (45-90 minutes)
2. When channa becomes tender evaporate water on high flame, then add oil and fry for 3-4 minutes while stirring.
3. At last sprinle garnish and simmer for 2-3 minutes.
Delicious and tangy Bengali channa is ready to serve.

Fish Karahi (Green Masala Fish) فش کڑاھی

Fish Karahi (Green Masala Fish)

Fish Karahi is a very tasty dish. Eating fish is my weakness, I cook fish in variety of way but this recipe is more liked by my elder son Hasan Ansari.

http://commons.wikimedia.org/wiki/File:Fish_Karahi.JPG

Recipe of Fish Karahi
Ingredients

Fish (Surmai/Paplet urdu names) 1/2 kg
Green Onions (spring onion) 2-3 nos chopped
Garlic chopped 1 medium pod
Ginger 2 inch long piece chopped
Oil 1 cup
Tomatoes chopped 2 medium size
Coriander fresh chopped a few
Green Chillies 3-4 whole
Spices: ( Chilli 1/2 teaspoon or according to your taste mild or hot, salt to taste, turmeric powder 1/4 teaspoon, ajwain seeds 1/8 teaspoon, coriander 1/4 teaspoon, black pepper 1/4 teaspoon)

Cooking Procedure

1. Heat oil in a Karahi (Deep frying pan).
2. Add onion, tomatoes, garlic , ginger and cook on medium flame for 3-5 minutes.
3. Now add fish and spices to it , cook on medium flame till fish is near to tender , now add green chillies and after 1-2 minutes add coriander fresh and simmer for 5 minutes. Take extra care during cooking to avoid breakage of fish pieces.
Delicious Fish Karahi is ready.
Serve hot with Naan/Roti or Fried Rice

Punjabi Pullao (Pilav/Pilaf) Yakhni Pulao پنجابی پلاؤ

Punjabi Pullao (Pilav/Pilaf) Yakhni Pulao

Punjabi pullao is a very famous dish of Punjab, However it is very popular among Turks, Afghan, Irani and even in Iraq with different names and spelling (Pilav/pilaf/pulao).

Here I am disclosing me family recipe of Punjab.

Ingredients

1. Mutton(Lamb/Goat) 750 gram - 1 kg
2. Rice (Basmati silkly polish) or any good quality rice 500-600 gram
3. Oil 1 - 1 1/2 cup
4. Tomatoes Chopped 3 nos medium size
5. Yoghurt (beaten) 1 cup
6. Onions chopped 4-5 nos.
7. Garlic crushed 1 medium pod
8. Ginger crushed 2 inch long piece
9. Spices ( Salt 2-3 teaspoon, Paprika powder 1 teaspoon, Black pepper whole 15-20 nos., Cardamom brown whole 4 nos., Cardamom green 6-8 nos. whole, Cinnamon 1 inch sticks 2-3 nos., Coriander whole1 teaspoon, Caraway whole 1+1/2 teaspoon, Fennel whole 1+1/2 teaspoon, Cloves whole 8-10 nos., Taj patta (bay leaf) 2 nos.

Cooking procedure:

1. Heat oil in a pan and add onion to it and fry till golden brown.
2. Now add all spices except fennel and coriander fry for 1 minute, then add meat and fry, when meat changes color add garlic , ginger, fennel, coriander and tomatoes and yoghurt to it and fry on medium flame for another 5-6 minutes.
3. Now add 2 glass of water and keep cooking on low flame till meat is well done(tender), it takes 60-90 minutes. Add more water if needed.
4. When meat is tender add rice (pre-soaked in water for 15-20 minutes, and washed), now add enough water as its layer is 1 inch above the rice. (1 1/2 to 2 glasses are needed according to your rice variety and quality. Keep cooking on low flame while stirring on intervals (at lest 10 minutes).
5. when water nears to dries up simmer for 10 minutes.
Delicious Punjabi Pullao is ready. serve hot with mint yoghurt raita.

Ucchi Shan Punjabian de (this is Punjabi quote, saying Punjabi's are great people)

Kunna (A Delicious Chinioti Dish, Punjab, Pakistan) چنیوٹی کنّا

Kunna (A Delicious Chinioti Dish, Punjab, Pakistan)

Kunna is a very famous and popular dish of a small town Chiniot of Faisal abad city of Punjab Pakistan. It is speciality dish in Five Star Hotels. Kunna is a Small earthenware pot (matti ki handi) in local language.

Ingredients

Mutton with bones 1 Kg
Oil 1 cup
Onion Chopped 2-3 Nos. Medium Size
Garlic crushed 1 medium pod
Ginger crushed 1 medium pod
Wheat flour 2-3 tea spoon
Spices: Paprika powder 1 and 1/2 teaspoon, Coriander powder 1 teaspoon, Salt to taste, Cumin seed whole 1 teaspoon, Garam Masala 1 teaspoon, Caraway 1 teaspoon, Black pepper corn whole 10 nos.

Cooking Procedure

1. In a large earthenware pot (Handi Matti ki) or any metallic pot add meat, garlic ginger and cook for 1-3 minutes then add water 1/4 cup and onion and spices except flour,caraway and garam masala.
2. Cook on low heat till meat is tender, Then add oil and stir fry.
3. Now mix wheat flour in 1/4 cup of water and add to it and cook on low flame for further 10-15 minutes. At last sprinkle caraway and garam masala and simmer for 5-10 minutes.
Delicious Kunna is ready Serve with Naan/ Roti( Pakistani Bread) or with fried Rice.