Fesenjoon ( Irani Dish) فسنجون با مرغ

Fesenjoon ( Irani Dish)

Fesenjon is an Irani dish, Sweet and Sour, also creamy cooked with Pomegranate juice and walnut.

This recipe was requested by http://www.foodista.com/profile/X7884XT7/yezen







Ingredients:

• Boneless Chicken cubes       1kg
• Walnut(Akhrot)  grinded   1-2 cup
• Pomegranate juice (fresh) 2-4 glass
• Or
• Pomegranate concentrate 2 cup (if fresh not available)
• Or
• Pomegranate seed dried  (Anardana)100 g (if fresh or concentrate not available)
•  (Anardana should be cooked in 2-3 glass of water and squeezed through muslin cloth)
• Sugar 2-3 teaspoon
• Onion medium size chopped  3-4
• Oil 1/2 cup
• Salt to taste
• Chilli powder to taste
• Turmeric powder 1/2 teaspoon
• Saffron 8-10 threads

Procedure:

• Fry onion in oil till golden brown.
• Lower the heat to simmering flame, then add walnut and continue to cook on simmering heat till walnut releases its oil and flavour. stirr occasionally to avoid sticking to bottom of pan.
• Now add chicken, cook for 5 minutes on medium flame then add pomegranate juice/concentrate/anardana filtrate, sugar and spices.
• Cook on medium flame till chicken is tender and a thick gravy is obtained.
• Fesenjon is ready.
• Serve with white rice/fried rice

• Note: When using anardana filtrate add a pinch of Red food colour.

Kofta Curry/Meat Ball Curry کوفتے کا سالن

Kofta Curry/Meat Ball Curry

Kofta Curry is a Delicious Curry, popular around the  world.



Kofta before cooking


Ingredients

• Minced Meat     1 kg
• Oil  1 cup
•  Yoghurt beaten 1/2 cup
• Onion chopped 3 medium size  chopped
• Garlic crushed 1 medium size
• Ginger crushed 2 inch piece
• Fresh Coriander leaves for garnish
• Salt to taste
• Chilli powder to taste
• Haldi 1/2 teaspoon
• Garam masala 1  teaspoon
• Poppy seed crushed  2 teaspoon
• Cumin seed powder 1 teaspoon
• Coriander powder 1 teaspoon

 Procedure:

• Mix together all spices and make two portions.
• Fry onion in oil till golden brown.
• Separate fried onion from oil , cool and grind.
• Now add 1/2 quantity of ground onion, 1/2 quantity of spices, 1/2 quantity of yoghurt to the minced meat and knead well. Then process in an electric processor to a smooth texture.
• Make small balls like kofta from this kneaded minced meat and keep aside.
• Now add remaining grinded onion, yoghurt, spices , garlic, ginger to the oil and fry for 2-3 minutes.
• Add 2 glass of water and cook on medium flame for 10 minutes, then introduce meat balls (kofta)  slowly, and continue cooking on low flame till meat is tender ( 45-60 minutes) and gravy become thick.
• Garnish with fresh coriander leaves.
• Serve with Naan/Roti and salad.

Hamburger همبرجر

Hamburger

Hamburger is a very delicious, tangy, tasty and snack from Europe, liked by all, around the world. Here is my simple recipe with Iraqi (Arbel) touch.














Ingredients For Hamburger Patties

• Ground Beef/Lamb/Chicken/Fish  1/2 kg
• Bread crumbs(optional) 1/3 cup
• Garlic crushed  1/2 pod
• Ginger crushed 1 inch piece
• Lemon juice (optional) 1 tablespoon
• Green chillies chopped (optional) 2
• Fresh Parsley/Celery/Thyme/Coriander  a few
• Oil/butter  2 teaspoon
• Chilli to taste
• Salt to taste
• Sumak powder2 teaspoon
• Allspice powder1 teaspoon
• Cardamom green powder 1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon

Ingredients For Arrangements of Hamburger:

• Grilled/Fried Hamburger patties  6
• Sliced Cucumber  1
• Sliced Onion 1
• Sliced Tomato 1
• Lettuce leaves  a few
• Cheese slices 6-12
• Tomato Ketchup for dressing
• Mayonnaise/Tahini Sauce for dressing
• Hamburger Bun 6

Procedure for Hamburger Patties:

• Mix together all ingredients for patties except oil/butter.
• Knead well and keep aside for an hour.
• Divide the mixture in 6 portions and make round flat patties by pressing with hands or with the help of burger press.
• Grill over charcoal fire/gas grill till meat is tender.
•  Brush oil on  patties during grilling. Keep turning patties during grilling.
• You can also fry patties in oil, over an  iron skillet if you do not have grilling facility.

Arrangement of Hamburger

• Arrange the grilled/fried hamburger patties on bun and garnish with fresh tomato slices, onion slices, cucumber slices, lettuce leaves and cheese slices.
• Pour Tomato Ketchup and Mayonnaise over garnish.

• Note: Before pouring Ketchup/Mayonnaise/Tahina sauce, Hamburger patties with buns and garnish can be heated in oven to melt cheese and serve hot.

•  Hamburgers are ready. Enjoy with your friends and family at home.

Mood: cheerful

Seekh Kabab سیخ کباب

Seekh Kabab

Seekh Kabab is a very tasty, mouth watering kabab. It is a Pakistani BBQ dish.










Ingredients:

• Minced meat   1 kg
• Ginger crushed  2 tablespoon
• Garlic crushed  2 table spoon
• Lemon juice  2 tablespoon
• Chilli powder to taste
• Salt to taste
• Cubeb  powder 2 teaspoon
• Black pepper powder 1 teaspoon
• Cardamom green  1 teaspoon
• Cumin powder  1 teaspoon
• Coriander powder 1 teaspoon
• Butter (melted) to be sprinkles during grilling

Procedure:

• Thoroughly wash the minced meat then squeeze. Now mix garlic , ginger , lemon juice and spices to it. Dough well and keep aside for marination.
• Now coat marinated minced meat on skewers (seekhs) and grill over charcoal fire till tender. Brush/sprinkle butter during grilling.
• Delicious Seekh Kabab are ready. Serve with Mint chutney, Tomato ketchup and Roti/Naan.
• Note: an egg or 3 bread slices can be added as binder

Chicken Curry مرغی کا سالن

Chicken Curry

Chicken Curry is a regular dish , cooked with simple spices. Mild , moderate and hot version depends on amount of curry powder used.

Chicken Curry Cooked with yoghurt


Chicken Curry cooked with tomatoes.


Ingredients

• Chicken      1 kg
• Oil   1 cup
• Onion chopped   3 medium size
• Tomatoes chopped 3 medium size
• Ginger crushed  2 inch long piece
• Garlic crushed 1 medium pod
• Green Coriander leaves  for garnish
• Curry powder 3 teaspoon
• Grama Masala 1/2  teaspoon
• Cardamom green whole  3
• Cloves whole  6
• Black pepper whole    15

Procedure:

• Fry onion in oil till golden brown.
• Add tomatoes, garlic,ginger , chicken and spices except garam masala.
• Fry for few minutes then add 2 glass of water and cook on medium flame till chicken is tender.
• Sprinkle garam masala and fresh coriander leaves and simmer for 5 minutes.
• Delicious Chicken Curry is ready.
• Serve with Roti/Naan or Boiled or fried rice and Salad.

• (Tomatoes can be replaced with 1 cup of yoghurt for colour and taste variation.)

Punjabi Kadhi / Punjabi Karhi پنجابی کڑھی

Punjabi Karhi

Punjabi Karhi is a delicious dish for all seasons, every home in Punjab Pakistan cook this dish at least once in a month.




Ingredients For Karhi:

• Yoghurt (Sour/Khatti)  beaten    750-1000 gram
• Besan  6 table spoon
• Ginger  crushed   2 inch long piece
• Garlic crushed  1 medium pod
• Onion chopped   1 no.
• Red Chilli powder 2 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 2 teaspoon
• Salt to taste

Ingredients for Pakora

• Besan   250 gram
• Onion chopped  1 no.
• Green Chillies chopped 6-8 nos.
• Red Chilli powder  1 teaspoon
• Salt to taste
• Cumin powder 1 teaspoon
• Fresh coriander leaves chopped 1/2 cup
• Baking soda 1/4 teaspoon.

Ingredients for Tarka

• Oil  1/2 cup
• Cumin seed whole 1/2  teaspoon
• Karhi patta  15-20 nos.
• Round Red chillies whole 8-10 nos.
• Garlic Cloves chopped  2 teaspoon

Garnish

• Green Chillies whole     4-5 nos.
• Fresh coriander leaves a few

Cooking Procedure for Pakora

• Mix all ingredient of pakora in enough water (1 to 1 1/2 cup) to make a batter. Then heat oil in a karahi or frying pan and fry Pakoras and then keep aside.

Cooking Procedure For Karhi

• Mix all ingredients of Karhi in an electric blender.
• Add 5 glass of water and cook on medium flam while stirring. When desired thickness is obtained add fried pakoras and garnish. Simmer for 5-10 minutes.
• Now heat 1/2 cup oil in a frying pan add Tarka ingredients and fry till garlic is golden. Pour over simmering Karhi.
• Delicious Punjabi Karhi is ready.
• Serve with Boiled/Fried Rice or Naan/Roti

• Mood: hungry

Dumpakht دم پخت

Dumpakht

Dumpakht means cooking in a sealed pot on a simmering heat.  Dumpakht is a delicious mutton dish from Mughal cuisine.



Dumpakht in cooking pot



Dumpakht in sealed pot



Dumpakht Ingredients



Handi was normally used for slow cooking (Dumpakht in past). Now it can be cooked in any seal able pot.



 Handi with Dhakan (Lid) and Doi (wooden spoon)


Naan



Ingredients

• Mutton  1 kg
• Yoghurt  1 cup
• Butter   1 cup
• Onion chopped  3-4 medium size
• Ginger chopped 2 inch long piece
• Garlic chopped 1 medium pod
• Fresh Coriander leaves chopped half cup for garnish
• Red chillies whole     12-15 numbers
• Cardamom brown   3 numbers
• Cardamom small  5 numbers
• Black pepper whole 15 numbers
• Cumin seed whole 1 teaspoon
• Haldi powder  1/2  teaspoon
• Salt to taste
• Cinnamon 2 pieces
• Cloves whole 12 numbers
• Raisin   20 numbers
• Almonds  15 numbers
• Dough  for sealing the lid

Procedure:

• Heat butter in a pan (Metallic or Clay pot -Handi)
• Then add mutton, onion, ginger, garlic , spices and nuts and cook on simmering heat for 60-90 minutes while lid is sealed with dough.
• During this period cracks will appear on dough and some steam may leak, re-seal leak with dough.
• After 90 minutes turn off flame , break dough seal , Delicious Dumpakht is ready. Garnish with fresh coriander leaves and serve with naan

Gajar Kheer (Carrot Kheer) گاجر کھیر

Gajar Kheer (Carrot Kheer)

Gajar Kheer is a seasonal dessert when carrots are available. Very delicious and colourful.

Ingredients
Milk (full cream )                1 litre
Grated Carrot                     2 cups
Crushed Rice                   100-125 g
Sugar                                125-150 g
Chopped Pistachio             3-5 teaspoon or more as you like
Green Cardamom     2-3 nos.

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  pistachio and refrigerate.
3. Serve on cool.