Sambar सांभर سامبار

Sambar

Sambar is a very common and popular South Indian and Sri Lankan Dish. Tamil people like it very much.

Sambar

Tur/Toor Dal (Arhar Ki Dal)

Sojni ki Phalli (Drum stick)

Prepared Vegetables for Sambar

Sambar

Ready to serve Sambar Dish with Paparr, boiled rice and Chutney

Ingredients:

• Tur Dal (Arhar ki dal)   100 g
• Mixed vegetable (Sojni Ki Phalli/Okra/Loki/Turnip/Potato/Brinjal), chopped    200-300 g
• Tomatoes  chopped   1
• Onion  chopped  1
• Green Chillies chopped   5
• Tamarind soaked in water  25 gram
• Salt  to taste
• Red Chilli powder to taste
• Mustard powder  1 teaspoon
• Methi dana powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder1 teaspoon
• Aamchoor  powder 1 teaspoon
• Gurr (Jaggery)    2 teaspoon
• Heing  2 pinch

Tarka (Temering material): 

• Oil 2 tablespoon,

1.  Red Chilli whole 3-5,
2.  Mustard  whole 1 teaspoon, 
3. Cumin seed whole 1 teaspoon,
4. Karhi patta   8-10 

Procedure:

1. Boil Tur dal in enough water till tender  (It can take 2-3 hour to full tender)
2. Add vegetables, tomatoes, onion, green chillies and spices. Cook on medium flame till vegetables are tender.
3. Now add soaked tamarind and adjust salt and cook for another 3-5 minutes.
4. Now Heat 2 tablespoon oil in a frying pan add mustard,  when starts popping add Red chilli whole, Karhi patta and cumin whole fry for few minute and then pour over prepared sambhar curry.
5. Delicious Sambar is ready.
6. Serve with Paparr/Papad/Papadum, boiled rice and Mango/Tomato chutney or with Pickle.

Punjabi Chicken Karahi پنجابی چکن کڑاھی

Punjabi Chicken Karahi

Punjabi chicken Karahi is a very tasty, pungent and eye watering dish.  Cook and enjoy. The recipe is here. Eat with watering eye and spicy tongue. Sawad Aa Geya ge.







Ingredients:

• Chicken    1 kg
• Oil  1 cup
• Tomatoes chopped  750 gram
• Ginger slices  3 teaspoon
• Garlic finely chopped 1 medium pod
• Green Chillies chopped  15-20
• Salt to taste
• Red Chilli powder 1 teaspoon
• Red chilli cutter 1 teaspoon
• Coriander seed  cutter 1 teaspoon
• Haldi 1/2 teaspoon
• Cloves whole 10 pieces
• Black pepper whole  15 pieces
• Cumin powder  1/2 teaspoon
• Garam Masala 1/2  teaspoon

Procedure:

• Take chicken in a pan, add 1-2 glass of water, garlic, ginger and spices.  Cook on medium flame till chicken is tender.
• Now in a separate pan heat oil add tomatoes and cook on medium flame till tomatoes become tender and most of the water is evaporated.
• Now add tendered chicken to it, and cook for another 10 minutes.
• Sprinkle chopped green chillies and simmer for 5 minutes.
• Delicious Punjabi Karahi Chicken is ready.
• Serve with Naan/Roti and salad.

Punjabi Shahi Zarda پنجابی شا ھی زردہ

Punjabi Shahi Zarda

Punjabi Shahi Zarda is one of the most colourful and popular dessert in Punjab and also in all over Pakistan . It is cooked dering Eid ul Fitr and on wedding occasions and liked not only by children but also by adults.






Ingredients:

• Saila Rice (Pakki Basmati Rice/Parboiled Rice) , soaked in water  1/2 kg
•  Sugar  1 and 1/2 cup (300g)
• Khoya  1 cup (250g)
• Baby Cham Cham (coloured)   250 g
• Ashrafi (Coloured)  1/2 cup
• Ghee 1/2 cup
• Almond (soaked in warm water and skin removed)  20 pieces
• Pistachio (soaked in warm water and splited)  20 pieces
• Raisin, soaked and washed , 1/4 cup
• Coconut slices   1/4 cup
• Cloves 8
• Mace  small pieces 6
• Cardamom green broken  8
• Saffron threads   20
• Pure Kewra 3 drops
• Yellow Food Colour  2 pinch

Procedure:

• Boil soaked rice with yellow food colour in 6-8 glass of water till full tender. Drain and keep aside.
• Now in a pan heat ghee, add cardamom green and stir for 2-3 minutes , then add almond, pistachio, raisin, coconut, cloves, mace, sugar, boiled rice and kewra.
• Mix well, then sprinkle ashrafi, khoya and saffron on top.
• Simmer for 10 minutes, then sprinkle coloured baby cham cham and simmer for another 2 minutes.
• Delicious Punjabi Shahi Zarda is ready.
• Mix  well before serving.

Salsa سالسہ

Salsa

Salsa is a tasty and tangy tomato sauce.  Try my this recipe and enjoy.

Ingredients:

• Tomatoes      1 kg
•  Sugar   1 cup
• Raisin 2 teaspoon
• Spring onion  chopped  1
• Ginger slices and cubes  2 teaspoon
• Garlic slices 1 teaspoon
• Lemon Juice  2 teaspoon
• Lemon zest   5-6 slices
• Salt to taste
• Red Chilli cutter  1 teaspoon
• Cloves whole  6
• Cinnamon 5 small pieces
• Mace  5 small pieces
• Black pepper cutter 1/2 teaspoon
• Garam Masala  1/2 teaspoon
• Yellow Mustard whole  1 teaspoon

Procedure:

• Boil tomatoes in enough water.
• Drain water , cool and remove skin of boiled tomatoes.
• Chop boiled tomatoes with the help of a knife to make chunks.
• Now take tomatoes chunks in a pan add sugar and all other ingredients, Cook on low flame for 15-20 minutes .
• Delicious Salsa is ready.

• It can be served with Chinese rice, boiled rice, pullao and biryani, broast and french fries and with burger.

Pav Bhaji (Pao/Paw Bhaji) पाव भाजी

Pav Bhaji (Pao/Paw Bhaji)

Delicious vegetable dish from Bombay India, its sour taste you can not forget.



Ingredients:

• Mixed vegetables(Cauliflower/Peas/Bringal/Carrot/Turnip/Potatoes)  1 kg
• Oil  1 +1/2  cup
• Tomatoes chopped 1 no.
• Onion chopped  1 no.
• Green Chillies chopped   4-5 nos.
• Tamarind  (soaked in water) 25 gram
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red chilli powder to taste
• Coriander 1 teaspoon
• Haldi 1 teaspoon
• Khatai powder  1-2 teaspoon
• Hieing  1 pinch
• Garam Masala  1 teaspoon

Tempering:

• 5-7 roasted Red Chillies whole 
•  1 teaspoon roasted Cumin seed whole

Procedure:

• Boil vegetables and then coarsely mash them together.
• Now on a large iron skillet (tava) take mashed vegetables , onion, tomatoes, green chillies, oil, tamarind water and spices. Add a little water if required. Cook  on medium flame for 10-15 minutes.
• Pav Bhaji is ready.
• Now heat 2 tablespoon of oil in a frying pan add tempering material fry for 2-3 minutes then pour over prepared Pav Bhaji.

Garnish with coriander leaves and serve with bread/Kachori and unripe mango chutney.

Jalfrezi/Jalferazi چکن جلفریزی

Jalfrezi is a very delicious and eye appealing dish of Chinese origin . I and my family likes this dish very much.

Ingredients:

• Chicken cubes  1 kg
• Tomatoes chopped  3-4 no. medium size
• Onion peeled and chopped in eight pieces  3-4 nos.  medium size
• Capsicum (Bell pepper/Pahrri Mirch/Shimla Mirch) chopped  5-6 nos.
• Oil half cup
• Yoghurt beaten 1 cup
• Green Chillies slitted   4-5 no.
• Chinese salt  1 teaspoon
• Corn flour 2 teaspoon
• Grated (cutter) Black pepper   2 teaspoon
•  Red Chilli powder 1/2 teaspoon
• Salt to taste
• Haldi 1/2 teaspoon
• Dill seed (soya seed)  1/2 teaspoon

Procedure:

• Cook tomatoes in hot oil till tender and mashed.
• Now add chicken cubes, spices and 1/2 glass water and cook on medium flame till the chicken is well done and water is dries up.
• At this stage add yoghurt, onion, capsicum, green chillies. fry for few minutes and simmer for 10-15 minutes.
• Delicious Jalfrezi is ready.
• Serve with Chinese Rice/ Boiled Rice/Fried Rice/Garlic rice and salad.

Pani Puri (Gol Guppa/Gappa) گول گپہ पानी पुरी

Pani Puri (Gol Guppa/Gappa)

Pani Puri or Gol Guppa/Gappa is a tangy , mouth watering and eye appealing snack of the Pakistan and India.  Preparation at home is simple



Ingredients :

• Prepared Gol Guppa        10-12 pieces or more
• Boiled Chick pea (Kabli Channa)  one cup
• Water  1/2 -1 litre
• Imli (soaked in water)   25 gram
• Red Chilli powder 1/2 teaspoon
• Salt to Taste
• Ginger 1 teaspoon
• Kala namak  1 teaspoon
• Black pepper powder  1/2 teaspoon
• Khatai powder 1 teaspoon
• Naushader  1 teaspoon
• Heing a small pinch
• Ajwain powder  1/4 teaspoon
• Plum chutney  as desired
• Mint chutney as desired

Procedure:

• Mix all spices in water .
• Now make a little hole on the top of the each golguppa with the help of thumb and then put few boiled chick pea, a litlle plum chutney and podina chutney.
• Now eat this filled gol guppa with water (dip in water and then eat)
• Delicious and crunchy (Kararey) gol guppa you will try again and again.

How To Make Puri (Gol Guppa)

• Ingredients for gol guppa
• Wheat flour (sifted)      2 cup
• Salt to taste
• Oil for frying

Procedure

• Add salt, one teaspoon oil and enough water to the flour and dough well then leave for 30 minutes in a cool place.
• Dough again for 5 minutes and make 15-16 little balls.
• Make flate puris (rounf flate cakes) form these balls with the help of balen (rolling pin and board)
• Heat oil in a karahi, sink puris into it and press with the slotted spoon till purees puffed.
• Rapidly spoon oil over puri and as soon as it puffs up and blisters, turn it over and continue spooning oil over it for 3-4 seconds.
• Remove and drain on absorbant kitchen paper.
• Gol Guppa are ready. Serve with gol guppa water, boiled chick pea and chunties.

Masala Chai (Spice Tea) ٹی مصالحہ चाय मसाला

Masala Chai (Spice Tea)

Masala Chai is very tasty and spicy tea. You can enjoy this in cold weather.


Ingredients:

• Water  1 cup
• Milk 1/2 cup
• Tea  1 teaspoon
• Cardamom  green 2 numbers
• Cinnamon stick 3 pieces
• Cloves 2 numbers
• Fresh Ginger  2-3 slices
• Pipramol (if available)  2-3 pieces
• Sugar  to taste

Procedure:

• Boil water with tea, cardamom, cinnamon,cloves, ginger and piramol for 2-3 mintes.
• Now add milk and sugar and boil further for 2-3 boils.
• Pour in a cup. serve hot, enjoy in sips.
• You can not forget its taste and aroma.

Mint Raita پودینے کا رائتہ

Mint Raita

Mint Raita is a Tangy, Delicious, Apetizing raita werved with Rice dishes, Tikka, Kabab in Pakistan.


Ingredients:

• Yoghurt   beaten 1 cup
• Fresh Mint leaves crushed 3 teaspoon
• Fresh Coriander leaves crushed 3 teaspoon
• Green Chillies crushed 1 teaspoon
• Salt to taste
• Cumin powder 1/2 teaspoon

Procedure:

• Add all ingredients to the yoghurt and mix well.

Sindhi Biryani سندھی بریانی सिंधी बिरयानी

Sindhi Biryani

Sindhi Biryani is a very colourfull and nutritious biryani from Sindh province of Pakistan. Both Meat and Vegetables are used in its preparation.



Ingredients:

• Chicken   3/4 kg
• Rice 1/2 kg
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped  2 medium size
• Onion chopped 2 medium size
• Ginger thin slices 3 inch long piece
• Garlic  crushed 1 medium pod
• Green Chillies round whole 6-8 nos.
• Fresh Mint leaves chopped 1/2 cup
• Fresh Coriander leaves  chopped 1/2 cup chopped
• Potaoes Coarsley chopped 2
• Cauliflowder chopped 1 cup
• Carrot chopped  1 cup
• Peas  1/2 cup
• Red Chilli powder to taste
• Salt to taste
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Dried Plum   6-8 pieces
• Cinnamon stick  4 pieces
• Cardamom brown 4 pieces
• Cloves whole  12 pieces
• Black pepper whole  1 teaspoon
• Cumin whole 2 teaspoon
• Garam Masala 1 teaspoon
• Zarda Colour   1 pinch

Procedure:

• Thoroughly wash and soak rice in water for 1/2 hour.
• Take 5-6 glass of water in a pan add 2 teaspoon of salt and soaked rice and boil till rice in nearly cooked not fully cooked. Sieve and keep aside.
• In a separate pan  fry onion till golden brown.
• Now add ginger, garlic, yoghurt, tomatoes, round green chillies (if round not available add regular green chillies), chicken,  vegetables and spices. Fry for few minutes then  cook on medium flame till chicken and vegetables are tender.
• Now  lower the flame and spread fresh coriander and fresh mint over cooked meat and then spread boiled rice over it. Add 1 pinch of yellow food colour is desired (optional).
• Simmer for 10-15 minutes.
• Mix together rice nad neat before serving.
• Delicious Sindhi Biryani is ready.Serve with salad and raita.

Shami Kabab شامی کباب

Shami Kabab

Shami Kabab are one of the most mouth watering Kabab in Pakistan and India.
Here I am writing the best of my Family Recipe of Shami kabab.



Ingredients:

•  Meat Cubes  1/2  kg
• Channa Dal   100 gram
• Egg beaten 2
• Oil fry shallow frying
• Onion chopped 2 medium size
• Garlic crushed one medium pod
• Ginger crushed 2 inch long piece
• Green Chillies chopped  2-3 nos.
• Fresh coriander leaves 1/2 cup chopped
• Red Chilli whole    6-8 (or more) nos.
• Cloves Whole     10 nos.
• Cardamom green whole   10-12 nos.
• Cardamon brown whole 2 nos
• Cinnamon stick  2 pieces
• Black pepper whole 12 nos
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon
• Salt to taste

Procedure:

• Thoroughly wash and soak  channa dal in water for 1/2 hour.
• Take 2-4 glass of water in a pan , add channa dall, garlic, ginger, onion , meat cubes and spices and cook on medium flame till meat and dal is tender.
• Evaporate the water and grind the remaining mixture.
• Add egg, green chillies, fresh coriander leaves to this mixture and knead well.
• Make round flat Shami Kabab and shallow fry on low heat till golden brown.
• Delicious Shami Kabab are ready
• Serve with rice/biryani ,salad and  raita.
• Shami kabab are going well with Biryani, Burger.
• Beef Shami Kabab are more tastier.

Cooked Meat and Dal ready for grinding

Grinded meat and dall

Shami Kabab ready for frying

Shami Kabab during frying

Gajar Ka Halwa گاجر کا حلوہ

Gajar Ka Halwa

Gajar Ka Halwa is one of the most popular dessert during  winter in Pakistan and liked by all age groups.



Ingredients:

• Grated Carrot (Kadookash Gajar)   4 kg
• Khoya  250 gram
• Pistachio  50 gram
• Almond (soak in water and remove skin)  50 gram
• Raisin (Kishmish) 25 gram
• Cloves 10 nos.
• Cardamom green 10 nos.
• Mace  chopped pieces 1 teaspoon
• Sugar  1 cup or little more according to your taste
• Butter/Desi ghee  1 cup

Procedure:

• Put grated carrot in a pan and cook on low flame for 6-8 hours till most of the water (80%)  is evaporated and volume reduced to less than 1/4 with gradual stirring to avoid sticking to pan.
• Now add sugar, cloves, mace, cardamom green and Desi ghee/butter to it and cook for 10 minutes till sugar dissolved.
• Now sprinkle almond, pistachio, raisin and cook for 2-3 minutes.
• At last sprinkle khoya in pieces and stirr for 1-2 minutes then put of flame.
• Delicious Gajar Ka halwa is ready.
• Serve hot.
• Serving size 1/2 to 1 cup only.

Khoya

Lahori Paya Curry لاہوری پایا کری

Paya Curry

Paya Curry (Trotters Curry) is one of the most popular Dish in Lahore, Punjab. Phajjay Ke Paye are the most popular. Now You can cook this tasty delight at your home any part of the world.

I dedicate my most popular recipe to my friend  Nasir Gulzar (late), The Son in Law of Barkhodaria Trust.
Nasir Gulzar Bhai brought cooked Paya Curry from his home to serve us at office, we were enjoying this wonderful curry, suddenly Nasir Gulzar Bhai informed us that he is feeling certain type of pain like kidney pain, we rushed him to emergency mediacal centre at Export Processing Zone with Hazrat Feroz Memon, after treatment he was not feeling well, he was then shifted to Liaquat National Hospital, where he was diagonized with some pancreas infectin, it was too late, he was expired in Hospital . I always pray for him , he was the Khalifa of Hazrat Moulana Hakim Muhammad Akhtar damat barkathum. May Allah fill his grave with lights(Noor).





Ingredients:

• Mutton Paya (Prepared and Cleaned)   8 nos.
• Yoghurt   beaten 1 cup
• Oil  1 cup
• Onion  chopped  3 nos.
• Garlic crushed 2 medium pods
• Ginger crushed 3 inch long piece
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chilli powder to taste
• Haldi 1 teaspoon
• Coriander powder 2 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Boil paya in 10-12 glass of water with 1 teaspoon salt, 7-8 garlic cloves (lehsan ke javey), 1 inch ginger crushed and 1 chopped onion in a large pan for 8-10 hours on medium flame till paya are well done.
• Now in a separate pan saute 2 chopped onion in oil, remove saute onion and grind keep aside.

• Now in the same oil add remaining crushed garlic, ginger and fry for 1-2 minutes then add haldi, Red chilli powder, Corinader powder and grinded onion and fry for 1-2 mintes then add yoghurt and fry for 5 minutes .
• Now add boiled Paya to this gravy and cook on medium to high flame to a desired gravy cosistancy.
• Now sprinkle garam masala and simmer for 10 minutes.
• Sprinkle fresh coriander leaves and serve hot with Naan/Roti

Prepared Paya (Roasted on fire then cleaned with knife)

• Jenay Lahore nai dekhia o jamia ee nai (Who not seen Lahore, he is not born)

Rasam रसम

Rasam

Rasam is a delicious and tangy Tomatoes soup from South India.

Ingredients:

• Water  6 glass
• Tomatoes whole 1 kg
• Tamarind  pulp with seeds 25 gram
•  Salt to taste
•  Chilli to taste
•  Coriander powder 1 teaspoon
•  Haldi powder 1 teaspoon
•  Khatai powder 2 teaspoon
•  Black pepper powder 1 teaspoon
•  Heing pea-size
•  Mustard powder 1 teaspoon

Tarka (Tempering) Ingredients: 

• Roasted Red Chillies Whole 10-12
•  Karhi patta 6-8
•  Cumin seed whole 1 teaspoon
•  Mustard whole 1 teaspoon
•  Oil 50 ml

• Green Chillies chopped for garnish
• Fresh Coriander leaves chopped for garnish  a few

Procedure:

• Add tomatoes and tamarind to the water and boil till tomatoes become tender.
• Sieve through malaml(Muslin) cloth to remove the seed and skin.
• Re-heat the pulpy mass add spices and cook for 10-15 minutes on medium to high flame.
• Now in a frying pan heat oil, add mustard when pop up add other tempering material and fry till garlic is golden brown. Now pour this over prepared Soup.
• Rasam Soup is ready Serve hot with garnish.

Tarka For Rasam Soup

Rasam is one of the most popular soup from South India. Tempering of Rasam is important. The material used for tempering is important, it gives soup a delicate taste and aroma. This soup is made usually with Tomatoes.




Ingredients for Tarka (For 1 kg Tomatoes soup)

• Roasted Red Chillies Whole    10-12 numbers
• Karhi Patta 7-8 numbers
• Cumin seed Whole 1 teaspoon
• Mustard whole 1 teaspoon
• Garlic Cloves with skin form 1 medium pods pressed and crushed
• Oil 50 ml

Procedure:

• Heat oil in a frying pan, add mustard when pop up add other ingredients. When garlic is golden brown remove from flame and pour over prepared Rasam Soup.