Sajji is a most popular dish from Balochistan province of Pakistan. It is very delicious and their are many Sajji Restaurants in Karachi where peoples are enjoying this delicious dish with their friends and family.
Ingredients:
Whole Chicken 1
Oil 1 tablespoon
Ginger paste 1 teaspoon heaped
Garlic paste 1 teaspoon heaped
Raw Papaya crushed 1 tablespoon
Lemon juice 2 teaspoon
Salt to taste
Black pepper to taste.
Procedure:
Mix all ingredients to the oil and make a paste.
Rub this paste on whole chicken and keep in a cool place to marinate.
Roast/Grill the marinated chicken on charcoal fire or bake in a pre-heated oven till tender.
Khobani Ka Meetha is a very popular and tasty dessert of Hyderabadi Commuinity of Karachi. They Migrated to Karachi in 1947 from Hyderabad Deccan India . I dedicate my this recipe to my Class Mates Tariq Rahim, Zaki uddin Qureshi and Ahmed Khan Rao who belong to Hyderabad Deccan.
Ingredients:
Dried Khobani (apricot) 250 g
Sugar 1/2-1/3 cup
Water 3 glass
Almonds, soaked and peeled
Fresh Cream 1 cup (Packet)
Procedure:
Throughly wash dried apricot.
Take water in a pan add dried khobani to it and cook on mederate flame till soft.
Take out soften apricots from water, remove stones (seeds), and mash the flesh (pulp). Retain boiling water.
Return the pulp to the boiling water add sugar and almonds and cook till thick.
Cool in a refrigerator decorate with fresh cream and serve.
The Above Recipe is a plain recipe for Khobani Ka Meetha.
You Can use custard with the above recipe.
Recipe for cusard is given below
Ingredients:
Vanilla Custard 2-3 teaspoon heaped
Milk 1/2 litre
Sugar 4-5 teaspoon heaped
Procedure for Custard:
Dissolve custard powder in Milk then add sugar.
Cook on moderate heat with constant stirring till thick. Refrigerate to cool.
Now Take a Glass bowl , place Khobati dessert at bottom then add fresh cream and at top prepared custard powder. You can arrange these three layers according to your choice and decoration you wish.
Delicious Khobani Ka Meetha is ready with Custard. Serve cold.
Kabsa is a National Dish of Kingdom of Saudi Arabia. It is also popular in United Arab Emirates, Kuwait and Yemen. It is very similar to Biryani or Pullao but different in taste, spices and cooking technique. Rice, Meat or Poultry and dry nuts are the main ingredients, Dried Black Lemons are must, which imparts a distint aroma and flavour to this recipe. We Pakistani loves and respect Saudi people and their Kings. They are custodians of Holy Mosques.
Ingredients:
Chicken cut into 8 pieces 1 number
Rice soaked in water 1/2 kg
Oil 1 cup
Tomatoes chopped 4
Onion chopped 3
Ginger crushed 2 teaspoon
Garlic crushed 2 teaspoon
Green Chillies whole 2-3
Black lemon dried whole 2
Cloves whole 15
Cardamom small whole 8
Cinnamon sticks 3 small size
Garam Masala powder 1 teaspoon
Pimento powder 2 teaspoon
Black pepper powder 1-2 teaspoon
Coriander powder 1teaspoon
Cumin powder 1 teaspoon
Saffron threads 15
Nutmeg powder 1/4 teaspoon
Boiled eggs 6
Pine nuts 2 - 3 teaspoon
Raisin 4-5 teaspoon
Pistachio 3 teaspoon
Almomds , golden fried, 20
Procedure:
Fry onion in oil till golden brown.
Now add ginger, garlic and fry for 2 minutes. Then add Tomatoes, chicken pieces and spices and 1 and 1/2 teaspoon of salt and cook till chicken is near to done. Add little water if needed.
Now take out chicken pieces and bake in an oven for few minutes or add 1-2 tablespoon of oil in a large pan , arrange chicken pieces and apply load with a small pan full of water over chicken pieces to a golden colour for 1-2 minutes., then take out chicken pieces and keep aside.
Now add 2 to 2 and 1/2 glass of water in the gravy, add soaked rice and 1 and 1/2 teaspoon of salt and cook on medium flame till rice are tender and water dries up. Add green chillies and simmer for 5-10 minutes. Rice are ready.
Now in a large plate (Thaal/serving pan) make heap of prepared rice, arrange chicken pieces on heap, garnish with boiled eggs , chopped tomatoes and nuts.
Kabsa is ready. Serve with salad and Dakkous (Arabian Tomato sauce)
Nowadays winter in on with cool nights and mothers are serving chicken soup with boiled eggs to their children to overcome weather realated flu and throat problems. Here is a very basic recipe of Chicken Soup.
Ingredients:
Chicken with bones 200-300 g
Ginger chopped 1 inch piece
Garlic whole 3-4 cloves
Onion 1 medium size chopped
Salt 1/2 teaspoon
Chinese salt ajino moto 1 teaspoon
Soya Sauce 2 tablespoon
Vinegar 1 tablespoon
Black pepper powder 1 teaspoon
Corn Flour 1 table spoon
Procedure:
Take 1 litre water in a pan , add Chicken, ginger, garlic, onion and salt and cook on medium falme till water remains 1/2. Take out chicken pieces, discard bones, shred chicken pieces and Add to the Chicken Stock again.
Now add ajinomoto, soya sauce, vinegar, and black pepper and cook again for 5 minutes on low flame. Dissolve corn starch in water and add to the stock and cook for 5-10 minutes till required consistency is obtained.
Mahalabia is an Arabian Dessert popular among children and youths. Rose and orange blossom flavoured dessert is very sweet and tasty. Its recipe is very simple try it and enjoy.
Ingredients:
Milk 1/2 litre
Sugar 4-5 teaspoon
Corn Starch 4 teaspoon heaped
Rose water 2 teaspoon
Orange Blossom water 2 teaspoon
Pistachio chopped 3 teaspoon
Procedure:
Take milk in a pan , dissolve corn starch add sugar ,pistachio , rose and orange blossom water and cook on medium flame with constant stirring till thick.
Pour in a glass bowl and decorate with chopped pistachio.
Punjabi Chicken Makhni is a world famous dish. It is very a delicious, tasty and creamy dish. It is also known as Murgh Makhni or Butter Chicken.
Ingredients:
Chicken, boneless cubes 1 kg
Oil 1/2 cup
Tomatoes chopped 6
Onion chopped 1
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Lemon Juice 3 teaspoon
Green Chillies chopped 3
Fresh Cream 1/2 cup
Butter 1/2 cup for garnish
Salt to taste
Red Chilli powder 1 teaspoon
Red Chilli cutter 1 teaspoon
Haldi powder 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Garam Masala powder 1/2 teaspoon
Cardamom smalll whole 5
Procedure:
Boil tomatoes in water till very soft, mash and sieve to collect a tomato puree. Keep aside.
Fry onion in oil till golden, now add ginger, garlic, lemon juice and spices and cook for 2 minutes , then add prepared tomato puree and cook for 5 more minutes.
Now add chicken and continue to cook on low flame till Chicken is tender. Add a little water if needed.
When chicken is tender add green chillies and fresh cream and cook for 3 more minutes.
At last add butter and simmer.
Delicious butter flavoured Punjbai Chicken Makhni is ready.
Tehri is a type of rice dish cooked with potatoes, you can say Potato Pullao. It is a low cost rice dish cooked during summer, however can be cooked in any season.
Ingredients:
Rice 1/2 kg
Potatoes diced 3
Onion chopped 1
Tomatoes 3
Oil 1 cup
Green Chillies whole 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Salt to taste
Red Chilli powder 1 teaspoon
Haldi powder 1/2 teaspoon
Black pepper whole 12
Cardamom brown whole 2
Cardamom green whole 4
Cinnamon stick 1 inch piece
Cumin seeed whole 1 teaspoon
Tez patta 2
Cloves whole 6
Procedure:
Soak Rice in water for 1/2 hour.
Now fry onion in oil till golden brown.
Add garam masalas ingredients and ginger garlic fry for 2 minutes then add Tomatoes, red chilli powder, haldi and salt and fry for 3-5 minutes.
Add potatoes and cook till half tender.
At this stage add 1 and 1/2 cup water and rice, cook till Rice is nearly cooked.
I worked for Pakistan's top Food and Spice Industries, Like National Foods Ltd http://www.nfoods.com/, Unilever Pakistan Ltd ( Brooke Bond Pakistan Ltd) http://www.unilever.pk/ , Ahmed Food Industries , Naurus Pakistan Limited.
One day I recieved a telephone call from my Ex Boss Mr Aziz Karachiwala (Director Finanace at Brooke Bond) asking me Irshad do you want to work abroad in Sharjah or Dubai. I replied in negative, the reason was, I want to stay in Pakistan for my parents and my family. It was 1995. After 1 years , he again asked me there is a chance for me to establish a spices and food unit at export processing Karachi for a Dubai based group. He advised me to accept this challeng as they wants to introduce a new brand. After discussuin with my wife who is also have 6 years experience at National Food Ltd as a Micobiologist , and working on McCormick http://www.mccormick.com/ products processed at National Foods. I dicided to accept this challeng.
It was 1996 when Management of Sanfaz Mersi Food Industries http://www.sanfaz.com.pk/ hand over a vast plot, with bushes grown all around, to me for their future Spice and Foods Factory. Alhamdo lillah within 2 years Factory was ready to produce Sanfazbrand spices and food products, which is now a fimiliar brand in Middle East. More Than 100 products are now in Market, ranging from Straight Spices, Spice Mixes (Pakistani, Indian, Arabian), Pickles, Custards, Dessert Mixes.
Sanfaz Mersi Food Industry Head Office is in Dubai. Mr. Saleem Abdullah is the CEO. Recently he visited Karachi Factory. I asked him to share some of his bussiness detail for my blog, he agreed and given me two hours on 24-11-2011. I asked him several questions which are given below.
Q. When did you started food business ?
A. We are in Food Business since 1989. For this purpose we established a Trading House in Dubai.
Sanfaz Mersi Food Industires Factory
Q. Which kind of food products you were marketing?
A. We were importing various products from various countries and marketing in UAE market . Spices from Brooke Bond Pakistan, Almonds from USA, Tamarind, Pulses and Tinned food from Thiland, Beans and Pulses from Canada.
Q. When did you decided to establish your own brand?
A. When Unilever Pakistan take over Brooke Bond Pakistan and decided to shutdown spice unit. We were their distributor for UAE. At this stage our family decided to eastablish our own brand for spices and foods products.
Sanfaz Food Products
Q. In how many countries your products are available and what is your rank? A. Alhamdo lillah our products are now available in UAE, Iraq, Saudi Arabia, Kuwat, Canada, Singapore, Bangladesh. For all these countries we have appoited distributors and contaners from Karachi factory directly shipped to respective country. Whole seller from Russia, Zanjibar, Tanzania, Nairobi and Yemen are getting our products from Dubai. We are number 1 in Kuwait, UAE and in Iraq and trying our best to get number 1 position in Saudi arabian market also.
Sanfaz Micrbiology an Entomology Laboratory
Sanfaz Chemical and Physical Laboratory
Q. What are your future plans? A. In future Insha allah we will establish a separate factory for Pakistani Spice and Food Market in tariff area of Karachi. We will also planning to market new product range like Jam, Jellies, Ketchups, Syrups, Dry Mix Drinks.
Q. Any message to your consumers? A. We will never compromize on quality of our products and trying to fullfil all FDA regulation for our valuable consumers.
Punjabi Chicken Handi is a very delicious and mouth watering dish with eye appealing colour. Try my simple recipe today and enjoy.
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Ingredients:
Chicken boneless 1 kg
Oil 1/2 cup
Butter 50g
Yoghurt 1/2 cup
Tomatoes chopped 4
Onion chopped 2
Ginger crushed 1 teaspoon
Garlic crushed 1 teaspoon
Green Chillies chopped 3
Fresh Cream For Garnish 1/4 cup
Ginger sticks For Garnish1 teaspoon
Fresh Coriander leaves For Garnish 1/4 cup
Salt to taste
Red Chilli powder 1 teaspoon
Red Chilli cutter 1 teaspoon
Coriander seeds whole 1 teaspoon
Cumin seed whole 1 teaspoon
GaramMasala 1 teaspoon
Black pepper powder 1/2 teaspoon
Haldi powder 1 teaspoon
Saffron (optional) 15 threads
Procedure:
Take 3 glass of water in a pan , add tomatoes, onion and crushed ginger garlic and boil till tomatoes and onion fully tender. Blend in a blender , sieve and keep aside. This is your tomato sauce.
Now in another pan heat oil, add chicken and cook for 3-5 minutes , then add yoghurt, green chillies and spices and cook for 5 more minutes then add prepared tomato sauce and continue to cook till chicken is well done and oil separates out. At last add butter and simmer for 5 minutes.
Just before serving(while hot) sprinkle garnish.
Delicious Punjabi Chicken Handi is ready. Serve with naan/Roti and salad.
Chinese Sweet and Sour Chicken is a very delicious Chinese sauce. It is popular worldwide and liked by all age group.
Ingredients for Fried Chicken Pakora :
Chicken cubes 250g
Wheat Starch (Maida) 4 tablespoon
Egg beaten 1/2
Water 1/4-1/2 cup
Salt 1/2 teaspoon
Black pepper cutter 1/2 teaspoon
Corn Starch 1 tablespoon
White pepper 1/2 teaspoon
Dill seed powder 1/2 teaspoon
Vinegar 1 teaspoon
Oil for deep frying
Ingredients For Sauce:
Baby Carrot chopped 1
Capsicum (Shimla Mirch) chopped 1 inch x 1 inch pieces from 1 capsicum
Onion medium size chopped 1 inch x 1 inch pieces from 1 onion
Pine apple chunks 1/2 cup
Garlic crushed 1/2 teaspoon
Ginger crushed 1/2 teaspoon
Oil 3 tablespoon
Water 3 cup
Spring onion for garnish
Tomato ketchup 2 tablespoon
Sugar 2 tablespoon
Vinegar 2 teaspoon
Soya sauce 2 teaspoon
Corn Starch 2 -3 heaped teaspoon
Chinese salt 2 teaspoon
Black pepper cutter 1 teaspoon
White pepper cutter 1/2 teaspoon
Dill seed powder 1/2 teaspoon
Salt 1 teaspoon
Yellow Food Colour 1 pinch
Procedure for Fried Chicken Pakora:
Mix all ingredients together except chicken and oil to make a thick batter. Heat oil in a Karahi/pan, dip chicken pieces in batter and deep fry in oil till golden brown and tender. Remove from oil and keep aside.
Procedure For Sauce:
Fry capsicum and carrot in oil for 1-2 minutes then add ginger garlic and pineapple chunks and fry for another 2 minutes. Then add spices, sugar, soya sauce, vinegar, ketchup ,food colour and Corn starch dissolved in 3 cup of water and cook till a thick gravy is obtained.
Garnish with spring onion. Serve with Chinese Rice or boiled noodles
Chicken Ginger is a very delicious dish, easy to cook. I myself liked it very much. It is the Pakistan and Indian version of Chicken Ginger not Chinese.
Ingredients:
Chicken , boneless cubes 1 kg
Oil 1 cup
Onion chopped 1
Tomatoes chopped 2
Ginger crushed 2 teaspoon
Ginger slices 2 teaspoon
Garlic crushed 1 teaspoon
Yoghurt 1/4 cup
Green Chillies for garnish , sliced along length 3
Coriander chopped for garnish
Salt to taste
Red Chilli powder 1 teaspoon
Black pepper cutter 1/2 teaspoon
China salt 2 teaspoon
Haldi 1/2 teaspoon
Coriander powder 1teaspoon
Procedure:
Heat oil in a pan add onion and fry till soft.
Add tomatoes, ginger crushed, garlic crushed and cook on medium heat for 5 minutes and constant stirring. Now add Chicken cubes and spices and cook on medium till tender. Add a little water if necessary.
Evaporate excess water on high flame. At last add ginger slices and cook for 2 minutes.
Garnish with sliced green chillies and fresh coriander leaves.
Moong Ki Dal is a very tasty dal dish, easy to cook and tangy.
Ingredients:
Moong Dal 1 cup
Water 3 cup
Ginger crushed 1 teaspoon
Garlic crushed 1 teaspoon
Tomato chopped 1
Salt to taste
Red Chilli powder 1 teaspoon
Haldi 1/2 teaspoon
Green Chillies chopped 2 for garnish
Fresh Coriander leaves for garnish
Garlic Chopped/sliced 2 cloves for Tarka
Red Chilli whole 3 for Tarka
Cumin seed whole 1/2 teaspoon for Tarka
Onion chopped 1 for Tarka
Oil or Butter 1/2 cup for Tarka
Procedure:
Take water, dal, ginger and garlic crushed, tomatoes and salt, chiili and haldi in a pan and cook on medium flame till dall is tender. Adjust cosistency of gravy according to your choce, thin or little thick. Dal is ready for applying Tarka (Tempering)
Now in a frying pan heat butter/oil add red chilli and garlic slices and fry till garlic is golden then add cumin seed and onion , fry for few minutes then pour over prepared dal as a tarka. Garnish with fresh coriander leaves and chopped green chillies.
Delicious Moong Dal is ready. serve with chapati or boiled/fried rice and Achar.
Pakistan is a home of Juicy Mangoes and Oranges, Apples, Peaches, Plum, Grapes, Guava , Apricat, Melon, water melon and much more. Allah gifted a lot of fruits to Pakistan. Have a look on these by clicking the following thumb nail.
Pakistan produces world's finest quality hot and pungent Red Chillies, fragerant Coriander seed and Cumin seeds and colourful Turmeric. Its Spice Industries process these spices into world number 1 spices mixes, marketed under various Brand names.
Click on the following thumb nail to have a look
White Korma is a dish originated during the period of Shah Jehan, the founder of Taj Mehal. He celebrate full moon nights with all white banguets. Nowadays White Korma is liked by peoples who are fond of eating some different taste.
Ingredients:
Chicken 1 kg
Butter or oil 1 cup
Yoghurt 1 cup
Onion chopped 3
Ginger crushed 1 teaspoon
Garlic crushed 1 teaspoon
Green Chilli paste 3 teaspoon
Poppy seeds, soaked and grinded paste 2 teaspoon
Almonds, soaked and peeled 15 for garnish
Salt to taste
White pepper powder 1 teaspoon
Black pepper powder 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Black pepper whole 15
Cloves whole 8
Cardamom green whole 10
Mace 4 small pieces
Cardamom green powder 1/2 teaspoon
Procedure:
Heat butter in a pan , add onion and fry till soft , not brown. Remove and grind.
Now in the same butter add chicken, ginger, garlic and green chilli paste and cook for 2-3 minutes with constant stirring, then add yoghurt and fry for another 3 more minutes.
Now add grinded onion, poppy seeds and spices and cook on medium flame till chicken is tender and butter/oil separates out.
Halva Poori is a most popular breakfast on weekdays, everyone can notice long queue of people outside the Halva Poori shop. Let's make this Halva Poori at home.
Ingredients for Yellow Halva:
Suji (semolina) 250g
Ghee (clarified butter) 250g
Cardamom green broken 8
Sugar 1 Cup
Water 3 glass
Yellow Food Colour 1 pinch
Procedure for Halva:
Heat ghee in a pan, add cardamom, when cardamom pop, add 3 glass water and colour, after 1-2 boils add suji and stirr well to mix, then simmer for 3-4 minutes.
Halva for Poori is ready.
================= Ingredients For Poori
Maida 1/2 kg
Ghee 4 tablespoon
Salt 1 teaspoon
Water as desired
Ghee/Oil for frying
Procedure For Poori
Mix salt and ghee to maida, add some water and make a hard dough. Keep aside for 30 minutes.
Then make walnut size doughnuts and make round poori of 5-6 inch. Heat oil/ghee in a Karahi on high flame add prepared raw poori to fry. Pour oil over poori to puff in 1-2 minutes. Remove fried poori on a kitchen paper. Serve hot with prepared Halva.
