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.

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.

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.

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. 

Vegetables of Pakistan

miansari66 Vegetables of Pakistan

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.

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 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.

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

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.

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.