Mango Shake آم کا ملک شیک

Mango Shake

Mango Shake is an all time popular Shake of summer. Its recipe is very simple.







Ingredients:

• Mango Chunks, Chilled   1 cup
• Milk Chilled  1 cup
• Sugar  2 teaspoon
• or
• Honey  2 teaspoon
• Rose Water   1  teaspoon
• or
• Rose Essences  1 drops

Procedure:

• Put Mango chunks, Milk, sugar/honey  and Rose water/Rose essences in an electric blender and blend for 2 minutes.
• Delicious Mango Shake is ready.
• Remove in a glass and serve.
• Note: Ice Cubes can be added during blending for extra chilling effects.

Mango Shake

Punjabi Chicken Biryani پنجابی چکن بریانی

Punjabi Chicken Biryani

Punjabi Chicken Biryani (Murgh Biryani) is a tasty dish, Select only Chicken breast and drums (legs) to cook this biryani for a real taste.





Ingredients: 

• Chicken  1 kg
• Extra Long Grain Silky Polished Basmati Rice    1/2 kg
• Oil 1 cup
• Potatoes ,quartered, 2
• Yoghurt 1 cup
• Tomatoes ,sliced rings, 2
• Onion , chopped, 2
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Green Chillies (Achari variety)  4
• Fresh Mint leaves 1/2 cup
• Fresh Coriander leaves 1/4 cup
• Salt to taste
• Chilli powder to taste
• Haldi 1/2 teaspoon
• Cumin whole 1 teaspoon
• Fennel  whole 1/2 teaspoon
• Caraway whole 1/2 teaspoon
• Dried Plum   4
• Cinnamon Sticks 3
• Cardamom Large whole 2
• Cardamom small whole 5
• Black pepper whole 15
• Mace flower 1/2
• Coriander whole 1 teaspoon

Procedure:

• Thoroughly wash and soak rice for 20 minutes.
• Take 6 glass of water in a pan, add 2 teaspoon of salt and boil till rice is nearly tender (One kanni remain). Drain and keep aside.
• In another pan fry onion in oil till golden brown. Now add ginger, garlic, yoghurt, tomatoes, green chillies and spices and  fry for 2-5 minutes. Then add Chicken pieces and potatoes and cook on medium flame till chicken and potatoes are  well done. Sprinkle Coriander and Mint leaves and Spread at top the boiled rice and simmer.One pinch of  Yellow Food Colour (Zarda Colour) can be sprinkled before simmering.
• Delicious Punjabi Chicken Biryani is ready.
• Mix and serve hot with Salad and Mint raita.

Punjabi Chicken Biryani

Shish Taouk (Turkish/Lebanese Dish ) شيش طاووق

Shish Taouk (Turkish/Lebanese Dish )

Shish Taouk/Shish Tawook/Sheesh Taouk is a Turkish/Lebanese BBQ dish. It is a delicious and popular dish in  Middle Eastern countries..








Ingredients:

• Chicken cubes 1 kg
• Capsicum   6
• Onion  4
• Lemon juice 2 teaspoon
• Tomato paste 2 tablespoon
• Olive Oil 1/4 cup for marination
• Garlic crushed  2 teaspoon
• Fresh Parsley/Coriander for garnish
• Salt to taste
• Paprika powder to taste
• Sumac powder 4 teaspoon
• Allspice powder 2 teaspoon
• Black pepper powder 1 teaspoon
• Oregano 1 teaspoon
• Cardamom green powder 1/2 teaspoon
• Olive oil for frying as desired

Procedure:

• Prepare  1 inch x 1 inch squares(Chunks) of capsicum and onion skins/layers.
• Mix together  spices, crushed garlic, tomato paste, lemon juice and oil in a bowl and make a paste. Apply this mixture to chicken cubes and keep aside to marinate for 2-3 hours.
• Now insert marinated chicken cubes, onion and capsicums squares (chunks) to pre-soaked wooden skewers and grill over charcoal fire till meat is tender.
• Delicious Shish Taouk is ready. Serve with fried rice/pitta bread and Toum (Lebanese Garlic Sauce).
• Sprinkle Fresh Parsley chopped while serving.

Shish Taouk (Turkish/Lebanese Dish )

Toum (Lebanese Garlic Sauce) صلصة التوم

Toum (Lebanese Garlic Sauce)

Toum is a Lebanese Garlic Sauce usually served with Sheesh Taouk.





Ingredients:

• Garlic medium size  2
• Salt 1/2 teaspoon
• Oil 2 teaspoon
• Lemon juice 3 teaspoon

Procedure:

• Removes skin from garlic cloves, then grind in a hand grinder with salt.
• Add gradually  Lemon juice during grinding, then add oil gradually to make a smooth texture.
• Toum is ready to serve.

Toum (Lebanese Garlic Sauce)

Punjabi Kala Channa Curry پنجابی کالے چنے کا سالن

Punjabi Kala Channa Curry

Punjabi Kala Channa Curry is a very tasty and low cost dish, easy to cook.








Ingredients:

• Kala Channa (Black Gram)   250g
• Baking Soda 2 teaspoon
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Garlic crushed 1 teaspoon
• Ginger crushed 1 teaspoon
• Fresh Coriander leaves for garnish  1/4 cup
• Green Chilli Whole  4
• Salt to taste
• Red Chilli powder to taste
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Thoroughly cleans and wash the kala channa, then soak in water ( add 2 teaspoon of baking soda)  for 5-6 hours. Drain and keep aside.
• Now take 3-4 glass of water in a pan , add soaked kala channa , onion, ginger, garlic, tomatoes and spices except Garam masala. Cook on medium flame till channa is tender (1-2 hours)
• When channa is tender evaporate water on high flame, add oil and green chillies and fry for 5-10 minutes.
• Now add 2 cup water to make gravy and cook for 5 minutes, then sprinkle garam masala and fresh coriander leaves and simmer.
• Delicious Punjabi Kala Channa Curry is ready .
• Serve with Roti/Naan

NOTE:
1 teaspoon Baking soda can be added during cooking to enhance flavour.

Punjabi Kala Channa Curry

Punjabi Bharwan Karelay (Stuffed Bitter Gourd) پنجابی بھرواں کریلے

Punjabi Bharwan Karelay (Stuffed Bitter Gourd)

Bharwan Karelay are very delicious and tasty dish of Punjab.










Ingredients:

• Karelay (Bitter Gourd)   1 kg
• Minced meat (Qeema) 1/2 kg
• Onion chopped 1
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
•  Tomato chopped 1
• Green Chillies chopped 3
• Fresh Coriander leaves a few
• Oil for Qeema cooking  1/2 cup
• Oil for frying  1-2 cup
•  Bitter Gourd shaving 2 tablespoon
• Salt to taste
• Red Chilli Cutter 2 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Thoroughly wash bitter gourd and shave all around then make cut along length, retain shaving to be cooked with qeema. Apply little salt and keep aside.
• Now in a pan heat oil, fry onion to golden brown. Then add tomato, ginger garlic paste ,bitter gourd shaving,  qeema and spices and fry for 2-3 minutes. Add 1 cup water and cook on medium flame till qeema is tender, sprinkle green chilli and fresh coriander leaves and simmer for 10 minutes. Qeema is ready cool. Evaporate water if remain on high flame.
• Fill this prepared qeema in each bitter gourd, surround thread and fry in oil till golden brown and tender.
• Delicious Bharwan Karelay are ready . Serve hot with Roti.

Punjabi Bharwan Karelay (Stuffed Bitter Gourd)

Suji Ka Khushk Halwa (Dry Halwa) سوجی کا خشک حلوہ

Suji Ka Khushk Halwa (Dry Halwa)

Past night was a Shab e Barat Night.  In Pakistan Sunni Muslim belongs to Barelvi Maslak in general,  cook Halwa of different variety to celebrate this  Noble night. Suji Ka Khushk Halwa is a very tasty halwa with long shelf life. Its preparation required a little skill but it can be stored for a week or more.

Ingredients:

• Suji (Semolina)  3/4 Kg
• Sugar 3/4 kg
• Ghee 1 cup
• Cardamom Green 12
• Coconut chopped as desired
• Raisin as desired
• Almond sliced/chopped as desired
• Pistachio chopped as desired
• Water 1 glass

Procedure:

• Roast suji is a pan on low flame till light golden brown (20-30 minutes). Keep aside.
• Now heat oil in another pan add Cardamon, stirr, then add first sugar and then water. Cook on medium flame till thick sugar syrup is obtained.
• Pre lubricate holding flat bottom pan for setting of prepared halwa.
• When sugar syrup is thick add roasted suji and nuts to it and stirr quickly and vigorously , it take 1-3 minutes only. Then remove quickly the prepared halwa into lubricated pan/mould. flatten the halwa and cut into diamond shape with a sharp knife as quickly as possible. The Dry Halwa will settled in 5-7 minutes.
• Separated diamond shaped flakes . Distribute among your neighbours and children.

Mood: cheerful

Suji Ka Khushk Halwa (Dry Halwa)

Chinese Fried Rice چائنیز فرائیڈ رائس

Chinese Fried Rice

Chinese Fried Rice are known globally, people are cooking and eating this dish every where. Simple and tasty.





Ingredients:

• Rice  1/2 kg
• Boneless chicken strips 1/4 kg
• Grated Carrot 2 cup
• Sliced Capsicum  2
• Grated cabbage 1 medium size
• Spring Onion chopped 3
• Garlic cloves chopped 4
• Oil 1 cup
• sugar 1 teaspoon
• Black pepper cutter 1 teaspoon
• Cooking salt to taste
• Chinese salt   2 teaspoon
• Vinegar 1 tablespoon
• Soy Sauce  2 tablespoon

Procedure:

• Soak Rice in water for 30 minutes then wash and drain.
• Now boil rice in 6 glass of water till near to tender adding 2 teaspoon of salt, drain and keep aside.
• Now in a pan heat oil add garlic and chicken, saute till chicken is tender on low flame.
• Then add all ingredients and boiled rice except spring onion, and cook till vegetables are tender.
• At last sprinkle spring onion and simmer.
• Delicious Chinese Fried Rice are ready.
• Serve hot with Tomatoes Ketchup/Chilli Garlic Sauce.

Chinese Fried Rice From Karachi

Khaosay کھاؤسے

Khaosay

Khaosay is a popular dish among Memon Community of Karachi, it is originated in Burma and Thailand as Khao Suey soup but modified by Indian Memon community of Karachi as a whole meal. It is very pungent and tasty dish. It is a compound dish including  a Chicken Curry, Coconut Karhi, Boiled Spaghetti and Garnish .
I dedicate my this recipe of Khaosay to my friend and his family Muhammad Arif, who belong to this community, Bantwa Memon. He is a printer.

Khaosay

Ingredients for Khaosay Chicken Curry:

• Boneless Chicken cubes  1/2 kg
• Tomatoes1/2 kg
• Green Chillies chopped 4
• Cutter Red Chilli  1 and 1/2 teaspoon
• Haldi 1/2 teaspoon
• Qasuri Methi dried 1 teaspoon
• Cutter Cumin seed 1/2 teaspoon
• Cutter Coriander  1/2 teaspoon
• Salt 1 and 1/2 teaspoon
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Oil 1 cup

Ingredients For  Khaosay Coconut Karhi

• Besan (ground chickpea) 4 tablespoon
• Yoghurt sour 1/2 kg
• Desicated Coconut 2 tablespoon
• Cutter Red Chilli 2 teaspoon
• Coriander powder 1 teaspoon
• Haldi 1/2 teaspoon
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon

Ingredients For Khaosay Boiled Spaghetti

• Spaghetti 1/2 kg
• Oil 1 tablespoon
• Salt 1 teaspoon
• Water 5 glass

Ingredients for Khaosay Garnish

• Chopped Green Coriander 2/3 Cup
• Chopped Green Mint 2/3 cup
• Chopped and Fried Onion Cubes 2/3 Cup
• Chopped and Fried Garlic slices 2/3 Cup
• Lemon wedges 2/3 Cup
• Cutter Red Chillies 1/2 Cup
• Ginger slices 1/2 Cup

Procedure For Khaosay Boiled Spaghetti 

• Boil Water then add Oil, salt and Spaghetti, continue to cook for 20-25 minutes. Remove from flame, cool and drain keep aside.

Procedure for Khaosay Chicken Curry:

• Heat oil in a pan add ginger, garlic and chicken cubes and fry 2-3 minutes, then add spices and tomatoes except green chillies and cook on low flame till chicken is tender.
• Sprinkle green chillies and simmer. Khaosay Chicken Curry is ready.

Procedure for Khaosay Coconut Curry:

• Add besan to the beaten yoghurt and mix well in a pan then add 3 glass of water and all other ingredients and mix well.
• Now cook on a medium flame for 25-30 minutes. Then apply Tarka.

Tarka procedure

• Heat 1 table spoon oil in a frying pan, add 3 whole red chillies , 1 teaspoon whole cumin seeds, 6 Karhi patta and fry for 2 minutes then pour over the Karhi

How To Serve:

• There are two procedure of Serving Khaosay
• 1.  Arrange all cooked food and garnish separately on a table. Take a deep serving plate, place some boiled spaghetti, then pour over some coconut karhi, then some chicken karhi. At top sprinkle garnish from all variety and squeeze lemon. Then eat with the help pf fork and spoon.

• 2.  Take a Large Pan place at boiled spaghetti, then pour over all Karhi and at top layer Chicken in layers form  then simmer for 5 minutes.  From this Remove as much as you need from top to bottom with the help of table spoon into your serving plate and sprinkle garnish.

Khaosay