Sunday, December 25, 2011

Sajji (A Balochi Dish) سجی

Sajji (A Balochi Dish)



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.
  • Serve with Kaak (a Balochi Bread) or Naan .

Aaloo Matar (Peas with Potatoes) آلو مٹر

Aaloo Matar (Peas with Potatoes)



Aaloo Matar is a very delicious vegetarian dish. Matar season starts from November and ends in Feb- March in Pakistan.





Ingredients:
  • Matar beans (Peas) Fresh 1/2 kg
  • Potatoes 400g
  • Oil 1 cup
  • Onion  sliced 2
  • Tomatoes chopped 3
  • Ginger paste1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Chilli powder 1 or more teaspoon
  • Haldi powder 1 teaspoon
  • Coriander powder 1  teaspoon
  • Garam Masala 1 teaspoon
Procedure:
  • Remove seeds from beans and retain.
  • Saute onion in oil , remove and grind. Keep aside.
  • Now add ginger, garlic , tomatoes , salt, chilli, coriander powder, grinded onion and fry till oil separates out.
  • Now add matar and potatoes and cook for 5 minutes, then add 2 glass of water and cook till matar and potatoes are tender.
  • Sprinkle garam masala and fresh coriander leaves and simmer for 5 minutes.
  • Delicious Aaloo Matar curry is ready. Serve with Roti or boiled rice.

Saturday, December 24, 2011

Khubani Ka Meetha /Khobani Ka Meetha خوبانی کا میٹھا

Khobani Ka Meetha


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.

Thursday, December 22, 2011

Moong Ki Kharri Dal مونگ کی کھڑی دال

Moong Ki Kharri Dal



Moong Ki Kharri Dal is a dal dish cooked in deifferent manner than a normal patli (thin) dal.





Ingredients:
  • Moong Dal  200 g
  • Onion chopped 1
  • Tomato  chopped 1
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Oil 1/2 cup
  • Salt to taste
  • Haldi  powder 1 teaspoon
  • Red Chilli powder 1 teaspoon
  • Green Chillies chopped 3-4
  • Fresh Coriander leaves for garnish
Procedure:
  • Wash and soak dal in water for 1 hour, then drain.
  • Saute onion in oil, then add tomato , ginger, garlic and spices. Fry for 3-5 minutes then add soaked dal.
  • Fry for 2 minutes then add 1/2 glass water and cook till dal is tender.
  • Sprinkle Green chillies at last. Then garnish with Fresh coriander leaves.
  • Delicious Moong Ki Kharri Dal is ready.
  • Serve hot with roti and salad.


Monday, December 19, 2011

Kabsa (National Dish of Saudi Arabia) كبسة دجاج

Kabsa (National Dish of Saudi Arabia)

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)

Chicken Soup چکن سوپ

Chicken Soup



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.
  • Adjust salt according to your taste.
  • Delicious Chicken Soup is ready. Serve hot. 

Tuesday, December 13, 2011

Gola Kabab گولا کباب

Gola Kabab



Gola Kabab is a very delicious Kabab made of Minced beef and shape like gola (hand grenade). It is served with paratha, very tasty and popular Kabab.





 





Ingredients:
  • Minced Beef  1 kg
  • Raw Papaya crushed  2 table spoon
  • Green chillies chopped 5
  • Ginger crushed 1 teaspoon
  • Garlic crushed 1 teaspoon
  • Onion chopped 1
  • Salt to taste
  • Red Chilli powder to taste
  • Garam Masla 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Haldi powder 1 teaspoon
  • Black pepper powder 1/2
  • Poppy seeds 1 teasppon
  • Bread Crumbs mashed  2

Procedure:
  • Mix together raw papaya, minced beef, ginger, garlic paste and spices and keep aside for 1 hour.
  • Now add green chillies , onion and chop in an electric chopper. Add mashed bread slices and knead well.
  • Make round kebab (shape like hand grenade) with the help of square skewer (as shown in picture above).
  • Grill on a charcoal fire, brush oil during grilling or deep fry in a frying pan on low flame till tender.
  • Serve with Salad, Mint Raita and Paratha.

Monday, December 12, 2011

Mahalabia (An Arabian Dessert) المهلبية

Mahalabia (An Arabian Dessert)



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.

China Grass Dessert

China Grass Dessert

China Grass is also known as agar agar. It is used to prepare a variety of desserts.

I am sharing here a milk based dessert made with china grass.









Ingredients:
  • Milk 1 glass
  • Sugar 4 teaspoon
  • Cardamom green seeds   from 2 cardamoms
  • Red food colour a pinch
  • Pistachio chopped 2 teaspoon
  • Water 1 cup
  • China Grass 4-5  gram


Procedure:

  • Take water in a small pan , add China Grass and boil till China Grass is dissolved .
  • In another pan boil milk, add sugar, cardamom seeds , colours and pistachio. During boiling add water dissolved China grass and cook for 5-8 minutes.
  • Pour in moulds, cool at room temperature for 10 minutes, then refrigerate for 30 minutes or till fully set/firm.
  • Remove from mould and serve.



Batair Fry (Quail Fry) بٹیرفرائی

Batair Fry (Quail Fry)



Quail is known as Batair in Urdu and Punjabi. It is Halal, its meat is very tasty and nutritious.

Here is my Batair Fry  recipe:








Halal Batair





Ingredients:
  • Oil for deep fry
  • Prepared Batair 12

Ingredients for Marination:
  • Garlic crushed  1 teaspoon
  • Ginger crushed 1 teaspoon
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Cumin powder 1/2 teaspoon
  • Garam Masala 1/2 teaspoon
  • Lemon juice 1 teaspoon

Ingredients For Batter for Dipping and Frying
  • Egg beaten 1
  • Maida 2 teaspoon
  • Corn Starch 2 teaspoon
  • Salt 1/2 teaspoon
  • Black pepper 1/2 teaspoon
Procedure:
  • Coat all spices on Batairs and keep in a cool place   for 1 hour to marinate.
  • Mix all ingredients of batter and keep aside.
  • Heat oil in a pan/Karahi dip marinated batairs in batter and deep fry till tender.
  • Delicious Fried Batairs are ready. Serve with  Mint Raita and salad.

Thursday, December 8, 2011

Punjabi Chicken Makhni پنجابی چکن مکھنی

Punjabi Chicken Makhni



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.
  • Serve with Naan/Roti


Wednesday, December 7, 2011

Tehri تہری

Tehri



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.
  • Add green chillies and simmer.
  • Delicious Tehri is ready.
  • Serve with Kachumbar Salad and Mint Raita.

Kachumbar Salad کچومبر سلاد

Kachumbar Salad



Kachumbar salad is a very tasty and simple salad which goes well with Tehri, Sholay Chawal (Kabli Channa pulao).








Ingredients:

  • Red Tomatoes   4
  • Onion finely chopped 1
  • Green Chillies chopped (hot variety)  2
  • Fresh Coriander leaves 1/4 cup
  • Salt to taste


Procedure:

  • Grill tomatoes on fire, remove burnt skin and mash with knife.
  • Mix onion, green chillies and fresh coriander leave. Toss and serve.


Thursday, December 1, 2011

Moongray Qeema مونگرے قیمہ

Moongray Qeema



Moongray Qeema is a very delicious meat cum vegetable dish of Punjab.






Ingredients:

  • Qeema (Minced Beef/Lamb) 250g
  • Moongray chopped 250 g
  • Oil 1/2 cup
  • Tomatoes chopped 2
  • Onion chopped 1
  • Garlic crushed 1 teaspoon
  • Ginger crushed 1 teaspoon
  • Salt to taste
  • Chilli powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Garam Masala 1/2 teaspoon


Procedure:

  • Fry onion in oil till light golden.
  • Then add tomatoes, ginger, garlic and spices fry for few minutes then add qeema and cook for 5 minutes.
  • Add 1 cup water and continue to cook on medium flame till meat is tender.
  • Add moongray and cook till moongray become tender , 15-20 minutes.
  • Delicious Moongary Qeema is ready . Serve with Roti.


Wednesday, November 30, 2011

Khagina خاگینہ

Khagina



Khagina is a breakfast dish, very simple and tasty. Cook today to enjoy.





Ingredients:

  • Eggs 2
  • Oil 3 tablespoon
  • Spring onion chopped  4
  • Fresh Coriander  chopped 1/4 cup
  • Fresh Mint chopped, a  few
  • Green Chillies chopped  2
  • Salt to taste
  • Red Chilli powder 1/3 teaspoon
  • Haldi 1/3 teaspoon


Procedure:
  • Heat oil in a frying pan.
  • Add spring onion and green chillies, cook till soft.
  • Now add eggs, fresh coriander leaves, mint leaves and spices , cook for 5-8 minutes..
  • Delicious Khagina is ready serve with chapati/roti.


No. of Serving 1.

Sunday, November 27, 2011

Reshmi Kabab (Silky Kabab) ریشمی کباب

Reshmi Kabab (Silky Kabab)



Reshmi Kabab is a very mouth watering dish. Very smooth and delicious kababs made from chicken.





Ingredients:

  • Minced Chicken   1/2 kg
  • Green Chilli paste  2 teaspoon
  • Garlic paste freshly grinded  1 teaspoon
  • Ginger Paste freshly grinded 1 teaspoon
  • Almond paste 2 teaspoon
  • Onion finely chopped
  • Fresh Coriander leaves chopped 1/4 cup
  • Lemon juice 1 teaspoon
  • Butter (melted) for brushing 1/4 cup
  • Salt to taste
  • Red Chilli powder to taste
  • Black pepper powder 1 teaspoon
  • White pepper powder 1/2 teaspoon
  • Roasted Cumin powder 1 teaspoon
  • Roasted Coriander powder 1 teaspoon
  • Kubeb powder 1 teaspoon
  • Bread slices mashed 2-3
  • Egg white (optional) 1/2 to 1


Procedure:
  • Mix together all ingredients (except butter) and knead well. Keep aside for 15-20 minutes for marination.
  • Make long kababs and insert pre-soaked wooden skewers.
  • Grill over charcoal fire till chicken is tender, apply butter during grilling.
  • Serve with Mint Chutney and Salad and Roti.

Thursday, November 24, 2011

An Interview With Sanfaz Spices CEO

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 Sanfaz brand 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.

Sanfaz TV commercial

Sunday, November 20, 2011

Punjabi Chicken Handi پنجابی چکن ہانڈی

Punjabi Chicken Handi



Punjabi Chicken Handi is a very delicious and mouth watering  dish with eye appealing colour.  Try my simple recipe today and enjoy.


.


 





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
  • Garam Masala 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.

Sunday, November 13, 2011

Chinese Sweet and Sour Chicken چائنیز سویٹ اینڈ ساورچکن

Chinese Sweet and Sour Chicken



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

Sunday, October 30, 2011

Chicken White Karahi چکن وائیٹ کڑاھی

Chicken White Karahi



Chicken White Karahi is a tasty dish of white range. Cooked by food loving peoples with some thing different in look and taste.





Ingredients:

  • Chicken  1 kg
  • Oil 1 cup
  • Yoghurt 1 cup
  • Onion chopped 1
  • Ginger paste 2 teaspoon
  • Garlic paste 2 teaspoon
  • Lemon juice from 3 lemons
  • Green chilli paste from 8 chillies
  • Green Chillies whole for garnish
  • Ginger sliced sticks 2 teaspoon for garnish
  • Salt to taste
  • Black pepper 1 teaspoon
  • White pepper 1 teaspoon
  • Cumin seed whole 1 teaspoon
  • Cumin seed powder 1 teaspoon
  • Coriander whole 1 teaspoon
  • Garam Masala powder 1/2 teaspoon


Procedure:

  • Fry onion in oil till soft, add ginger garlic paste, green chilli paste, lemon juice and yoghurt and cook for 3-5 minutes.
  • Now add Chicken and spices and cook on medium flame till tender and oil separates out.
  • Sprinkle garnish and simmer.
  • Delicious White karahi is ready  serve with Naan/Roti.



Tuesday, October 25, 2011

Dry Fruits of Pakistan

Dry fruits from Pakistan are exported worldwide, good quality dry fruits are available here for local use and for export
miansari66 Dry Fruits of Pakistan

Vegetables of Pakistan

Pakistan is an agricultural country , produces wide variety of vegetables.


miansari66 Vegetables of Pakistan

Chicken Ginger چکن جنجر

Chicken Ginger

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.

Monday, October 24, 2011

Suji Ka Peshawari Halwa سوجی کا پشاوری حلوہ

Peshawari Halva

Peshawari Halva is a very tasty and jelly like texture  halva. It can be moulded into any shape.



Ingredients:

  • Suji (Semolina)   150  g (1 + 1/2 cup)
  • Ghee 1 cup
  • Sugar 1 cup
  • Water 1/2 cup for cooking
  • Cardamom green broken 6
  • Coconut chopped 2 teaspoon
  • Pistachio chopped 2 teaspoon
  • Almonds chopped 2 teaspoon
  • Raisin 2 teaspoon

Procedure:

  • Soak suji in enough water for 15 minutes then drain and keep aside.
  • Heat oil in a pan  add  cardamom green and fry till release flavour.
  • Add sugar and 1/2 cup water and cook on medium flame till thick.
  • Add soaked suji and nuts and cook with constant stirring till ghee separates out and colour changes to golden brown.
  • Delicious Peshawari halva is ready. Serve hot or cold.

Thursday, October 20, 2011

Moong Ki Dal مونگ کی دال

Moong Ki Dal

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.


Wednesday, October 19, 2011

Fruits of Pakistan

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.
miansari66 Fruits of Pakistan

Spices of Pakistan

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
miansari66 Spices of Pakistan

Monday, October 17, 2011

Aaloo Ki Bhujia آلو کی بھجیا

Aaloo Ki Bhujia

Aaloo Ki Bhujia is a very popular bhujia served with Kachori and Poori. It is a very low cost and low fat dish.





Ingredients:
  • Potatoes , peeled and sliced 1 kg
  • Tomatoes chopped  2
  • Oil 2 tablespoon
  • Water 2 glass
  • Tamarind pulp (Imli)  2 teaspoon
  • Green Chillies ,chopped 2-3  for garnish
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Haldi powder 1 teaspoon
  • Red Chilli powder 1 teaspoon
  • Red Chilli cutter 1 teaspoon
  • Coriander seeds whole 2-3 teaspoon
  • Cumin whole 1 teaspoon
  • Fennel whole 1/2 teaspoon
  • Kalaunji whole1/2 teaspoon
  • Methi dana 1/4 teaspoon
  • Qasuri Methi dried 1/2 teaspoon
  • Black pepper whole  10


Procedure:

  • Take water in a pan add all ingredients to it and cook on medium flame till potatoes are tender.
  • Sprinkle garnish and simmer.
  • Serve hot with Kachori or Poori  or simply with Paratha.



Thursday, October 13, 2011

Chicken White Korma/Qorma چکن وائیٹ قورمہ

Chicken White Korma/Qorma


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.
  • Garnish with peeled almonds and simmer.
  • Delicious Chicken White Korma is ready.
  • Serve hot with naan.

Monday, October 3, 2011

Halwa Poori حلوہ پوری

Halva Poori



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.


Mood: cheerful