Nohutlu Ispanak (Turkish Dish) / Spinach with Chickpeas

Nohutlu Ispanak is Turkish dish very tasty and delicious. Chickpea is cooked with Spinach to a mouth watering dish. Minced beef can also be used in this dish but it is optional. Turkey is a Muslim brotherly country for Pakistan. These days Turky is establishing a Metro Bus Service in Lahore, Punjab Paksitan.

Nohutlu Ispanak

Ingredients:

• Chickpea (Garbanzo beans/Kabuli Channa)  250g
• Baking soda  2 teaspoon
• Spinach (Palak/Ispanak)   finely chopped leaves   500g
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Garlic chopped  1/2 pod
• Lemon Juice 2 teaspoon
• Fresh Cilantro chopped 1/4 cup
• Salt to taste
• Paprika powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Black pepper powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Red Chilli whole 3-4

Procedure:

• Soak Chickpea with baking soda for 4 hours, wash and drain.
• Fry onion in oil till soft.
• Now add garlic, tomatoes and spices, fry for 3-5 minutes.
• Now add soaked chickpea and 2 glass water and cook on low flame for 45-60 minutes till Chickpea is tender.
• Then add chopped spinach and cook on simmering heat for 10-15 minutes.
• Adjust gravy according to your need.
• Delicious Nohutlu Ispanak is ready to serve.

Aloo Palak (Spinach with Potatoes) آلو پالک

Aloo Palak is a vegetarian dish. Simple and easy to cook.

Aloo Palak /Spinach with Potatoes

Ingredients:

• Spinach (Palak)  finely chopped and boiled    1cup
• Potatoes chopped        3-4
• Oil      3/4 cup
• Onion chopped       2
• Tomatoes chopped       2
• Ginger paste   1 teaspoon  
• Garlic paste     1 teaspoon
• Green Chillies    1-2
• Fresh Coriander leaves   1/2 bunch
• Salt to taste
• Red Chillies powder     1 teaspoon
• Haldi powder       1/2 teaspoon
• Cumin powder      1/2 teaspoon
• Coriander powder      1 teaspoon       

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic pastes, tomatoes and all spices and fry for 1-2 minute.
• Now add boiled Spinach and Potatoes, fry for  another 2 minutes.
• Then cook on low flame till potatoes are  tender.
• When potatoes are tender evaporate water on high flame.
• Garnish with fresh coriander leaves and green chillies
• Delicious Aloo Palak is ready
• Serve with Roti.

Nivik (Armenian Dish)

Nivik is an Armenian dish. Very simple and popular, tasty and nutritious. It is made with Chickpea (Garbanzo beans) and  Spinach. Pure vegetarian dish.

Nivik

Ingredients:

• Chickpea (Garbanzo beans/Kabuli Channa)   250g
• Baking soda 2 teaspoon
• Spinach (Palak) roughly chopped   500g
• Olive oil   1/2 cup
• Onion chopped 2
• Tomato chopped 2
• Garlic chopped 1/4 pod
• Lemon juice 2 teaspoon
• Fresh Mint leaves 1 tablespoon
• Fresh Parsly leaves chopped 1 tablespoon
• Fresh Dill leaves chopped1 teaspoon
• Salt to taste
• Black pepper cutter1-2 teaspoon
• Sugar 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon

Procedure:

• Soak Chickpea with baking soda for 4 hours, wash and drain.
• Put all ingredients and soaked chickpeas except spinach in a cooking pan, add 2 glass water.
• Cook on low flame till chickpea are tender.
• Now add chopped spinach and cook on simmering heat for 10-15 minutes.
• Delicious Nivik is ready to serve.
• Serve with bread and pickle.

Kuru Fasulye ( Turkish Traditional Dish)

Kuru Fasulye is a traditional  Turkish dish prepared with  white beans. It is prepared singly or with beef. When prepared with beef cubes it is known as Etli Kuru Fasulye. I am preparing here without beef.

Kuru Fasulye

White Beans/Navy Beans/Butter Beans/Harico Beans

Ingredients: 

• White Beans (Navy beans/Butter beans)    2 cup
• Carrot chopped (optional) 1
• Olive oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Garlic  cloves  chopped  4
• Lemon juice 2 teaspoon
• Parsley fresh leaves for garnish
• Salt to taste
• Red Chillies cutter 1 teaspoon
• Black pepper powder 1 teaspoon
• Cumin powder 1 teaspoon
• Sugar 1 teaspoon
• Red Chillies whole 4

Procedure:

• Soak beans overnight.
• Wash and drain, keep aside.
• Fry onion in oil till golden brown.
• Add garlic and tomatoes and spices, sugar and fry for 3-5 minutes till tomatoes are tender and soft.
• Now add carrot and drained beans fry for 2 minutes then add 4--5 cup water and cook on simmering heat till beans are tender (60-90 minutes).
• Adjust gravy according to your need.
• Garnish with parsley and remove from heat.
• Serve with boiled rice and vinegar pickle.

Sem Ki Phalli Aur Aloo (Fresh Broad Beans with Potatoes) آلو سیم کی پھلی

Sem Ki Phalli and Aloo are another vegetarian dish cooked in every house in Pakistan. It is tasty dish.

Sem Ki Phalli aur Aloo

Ingredients:

• Sem Ki Phalii (Broad Beans Fresh)  chopped1/2 kg
• Potatoes chopped 3-4
• Tomatoes chopped  2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Oil 1 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add tomatoes, ginger garlic pastes and spices and fry for 5 minutes.
• Then add sem ki phalli and potatoes and cook on simmering heat till sem ki phalli and potatoes are tender.
• Fry on high flame for 2 minutes.
• Garnish with fresh coriander leaves and remove from flame.
• Delicious Sem ki phalli and potatoes are ready.
• Serve with boiled rice or roti.

Aloo Methi (Fenugreek leaves with Potatoes) آلو میتھی

Aloo Methi is a very delicious and tasty vegetarian dish.  Try the following recipe for a good and healthy vegetable dish.

Ingredients:

• Kasoori Methi leaves  Fresh , chopped  1/2 kg
• Potatoes chopped 3-4
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add tomatoes, ginger garlic pastes, and spices and fry for 5 minutes.
• Then add chopped Methi leaves and fry for another 5 minutes.
• Add 1to 1 and 1/2 glass water and cook till methi is tender.
• Add potatoes when little water is remaining, continue to cook till potatoes are tender.
• Evaporate water on high flame and constant stirring.
• Delicious Aloo Methi is ready.
• Serve with Roti.

Murgh Musallam مرغ مسلّم

Murgh Musallam is a very delicious stuffed whole chicken dish. Whole chicken is stuffed with boiled eggs, vegetables , boiled potatoes and nuts.  You can not forget its taste , colour and aroma.

Murgh Musallam

Steamed Murgh Musallam before baking

Marinated and stuffed Chicken

Ingredients:

• Whole Chicken skinless large 1
• Eggs boiled  4
• Potatoes small boiled 6
• Peas boiled 1 cup

• Rice 1/2 kg
• Tomatoes chopped 2
• Onion chopped 2-3
• Fresh Mint leaves 1 bunch
• Fresh Coriander leaves 1/2 bunch
• Oil 1 cup

• Yoghurt  1 cup
• Ginger paste  2 teaspoon
• Garlic paste 2 teaspoon
• Lemon juice 2 tablespoon

• Salt to taste
• Red Chilli powder 1teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder  1 teaspoon
• Chat Masala 1 teaspoon
• Black salt 1 teaspoon

• Almonds 20
• Raisin 2 teaspoon
• Pistachio 20
• Silver foil 1
• Saffron few threads  few
• Zafrani food colour 2 pinch
• Kewra essences few drops

Procedure:

• Boil rice in enough water and 1 teaspoon of salt, drain and keep aside.
• Boil eggs, potatoes and peas and keep aside.
• Fry almonds , raisins and pistachio in little oil till almonds are golden. Keep aside.

• Fry onion in oil till golden , remove 1/2 fried onion and grind.

• Beat 1/2 cup yoghurt add spices,1 teaspoon each of  ginger and garlic pastes, grinded fried onion, lemon juice  and 1 pinch of zafrani food colour mix well to make a paste.Rub 1 pinch of food colour on whole chicken then coats with prepared masala paste. Keep in a dark and cool place or in refrigerator to marinate for 5-6 hours.

• Take oil and remaining onion in a pan, add 1 teaspoon each of ginger garlic pastes fry for 2 minutes then add tomatoes and yoghurt, 1/2 teaspoon chilli powder , 1/2 teaspoon haldi powder, 1/2 teaspoon cumin powder  1 teaspoon salt and fry for 5 more minutes. Then add boiled eggs, potatoes and peas.
• Cook for 5-10 minutes the add boiled rice. Sprinkle 1 pinch of zafrani food colour and few nuts and kewra essences. and simmer 10 minutes. These rice are ready for stuffing the chicken and serving.

• Now Take marinated Whole Chicken , stuff its cavity with cooked eggs, peas and potatoes , rice and nuts.
• Knot its legs with thread. Place stuffed Chicken (breast is on towards pan face)in a large pan with 1/2 cup oil at bottom.
• Put this pan on a very low simmering heat for 60-90 minutes  with lid is tightly intact. Place cloth or paper beneath the lid.
• After 60-90 minutes open the lid evaporate the water on high flame. Carefully remove the tendered chicken from pan.
• Take another pan, add 2 tablespoon oil at bottom and then carefully place the tendered chicken in inverted position (breast at bottom), cook for  5 minute on low heat to get your golden and crusty colour and texture.

• Delicious Murgh Musallam is ready.
• Serve and decorate with nuts, silver foil (Warq Nugra/ Chandi kay Warq), diced boiled eggs, potatoes and prepared zafrani Rice and Mint raita and salad.

• Murgh Musallam can also be served with paratha/ sheermal/taftan and Mint Raita and Salad.

Shabdeg / Shab Daig شب دیگ

Shabdeg/Shab daig is a very delicious dish of Kashmir origin. Shab means Raat/Night, daig means large cooking pot. Shabdeg is cooked on a simmering heat for whole night for a unique taste and aroma of full tender lamb/meat and Gongloo   (Shaljam/Shalgam/Turnip) with blend of spices. 
I am writing here recipe for home cooking.

Shabdeg (Shab Daig)

Shabdeg

Shabdeg

Main Ingredients of Shabdeg

Turnip (Red Turnip)

Turnip

Shabdeg is a complex dish of boneless mutton, kofta and turnip (gongloo/shaljam).

Ingredients:
Stage 1
Ingredients for Gongloo (Shaljam/Turnip):

• Turnips (Gongloo/Shaljam)  1/2 kg
• Oil for frying

Stage 2
Ingredients for Kofta:

• Mutton/lamb boneless  1/2 kg
• Besan bhuna hua (roasted gram floor)  1 tablespoon
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Fresh coriander leaves chopped 1 teaspoon
• Fresh mint leaves 1/2 teaspoon
• Salt 1/2 teaspoon
• Paprika powder 1/2 teaspoon
• Poppy seed paste 2 teaspoon
• Fennel powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Garam masala 1/4 teaspoon

Stage 3
Ingredients for  Mutton Curry:

• Mutton/lamb  boneless 1/2 kg
• Onion chopped 2
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt 1 to taste
• Paprika  powder 1 teaspoon
• Fennel powder 1 teaspoon
• Poppy seed crushed/paste 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1 teaspoon
• Caraway whole 1 teaspoon
• Cloves whole 5
• Cardamom green whole 5
• Qasuri Methi dried 1 teaspoon
• Fresh Cream for garnish  1/2 cup
• Fresh coriander leaves for garnish
• Saffron threads for garnish

Procedure:
Stage 1 
Preparation of Turnips:

• Peel turnips, then prick all around with the help of fork.
• Now fry these turnips in oil to a golden colour.
• Remove and keep aside.

Stage 2
Preparation of Koftas:

• In a bowl take boneless mutton add all other ingredients and mix well.
• Now process in an electric chopper to a smooth texture.
• Make small ball and keep aside.

Stage 3 
Preparation of  Mutton Curry:

• Fry onion in oil till golden. 
• Now add ginger garlic paste and fry for 2 minutes.
• Add yoghurt , spices and boneless mutton and fry for 5-6  more  minutes.
• Lower the heat and continue to cook for 30 minutes, At this stage add prepared golden turnips and koftas and cook till koftas, mutton and turnips are fully tender.
• Cut off flame pour cream, and sprinkle garnish and keep on stove for 3-5 minutes with lid off.
• Delicious Shabdeg is ready.
• Serve with Sheermal

Khichra کچھڑا

Khichra is a very delicious dish cooked during the month of Muharram. The history of Khichra going back to shahadat of grandson of Prophet Muhammad (peace be upon him) in the plains of Karbala. When the news of Shahadat of Hazrat Hussain Radiallah anhu reached Madina, a group of people traveled towards Karbala. They saw the bodies of shohda, they started burying shoda-e-Karbal and they put all the food in a large pan including pulses, grains and meat and started cooking. This was known as Khichra or Haleem.
The Khichra is not mashed when done while haleem is mashed to a fine texture. In Khichra meat remains whole but fully tender.

Katle Hussain asal mein marge Yazeed hai

Islam zinda hota hai har karbala ke baad 

Khichra

Ingredients:

• Mutton/Beef  1 kg (boneless) 
• Yoghurt 1 cup
• Onion chopped  3
• Garlic chopped  1 medium 
• Ginger chopped  2 inch 
• Oil  1 cup
• Green chillies chopped for garnish  2
• Ginger sticks for garnish  3 teaspoon
• Lemon wedges for garnish  
• Fresh coriander leaves chopped for garnish
• Fresh mint leaves chopped for garnish 
• Dal chana   1/2 cup
• Dal masoor (red lentil)  1/2 cup
• Dal mash   1/2 cup
• Wheat  1/2 cup
• Barley  1/2 cup
• Salt  to taste
• Red chilli powder  1 teaspoon
• Haldi powder  1/2 teaspoon
• Coriander powder  1 teaspoon
• Cumin powder  1 teaspoon
• Garam masala  1 teaspoon

Procedure:

• Thoroughly wash pulses and grains.
• Take washed pulses and grains in a pan, add 8-10 glass of water and cook on low flame till tender (2-3 hours).
• In another pan, fry onion in oil till golden brown .
• Add ginger, garlic fry for 2 minutes then add spices, yoghurt and meat, fry for 5 more minutes.
• Now add 2 glass of water and continue to cook on low flame till tender.
• When meat is fully tender transfer the content of pulses and grains pan to meat pan.
• Mix well and continue to cook till thick.
• Delicious Khichra is ready.
• Serve hot with garnish.

Qabooli / Kabooli قبولی

Qabooli is a famous vegetarian pulao/biryani of Chickpea (Dal Channa). Both Hyderabad Deccan and  Rajasthan version of Qabooli are popular with little variation.



Ingredients:

• Rice 1/2 kg
• Chickpea Dal (channa Dal) 250 g
• Oil 1 cup
• Onion chopped 3-4
• Tomatoes chopped 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Yoghurt 1  cup
• Green Chillies 2-3 whole
• Fresh Mint leaves chopped 1/2 cup
• Fresh Coriander leaves chopped 1/2 teaspoon
• Salt to taste
• Red Chilli powder  1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cloves whole 10
• Cardamom green 8
• Cardamom brown 3
• Cinnamon sticks 3
• Black pepper whole 1 teaspoon
• Cumin whole 1 teaspoon
• Caraway whole 1 teaspoon

Procedure:

• Soak dal for 2-3 hours, wash and drain.
• Now boil dal in enough water with 1/2  teaspoon salt on low flame till tender. Drain and keep aside.
• Now Boil rice in 6 glass water with 1-2 teaspoon salt till near to tender. Drain and keep aside.

• Fry onion in oil till golden, remove and spare some for garnish.
• Now add ginger, garlic and tomatoes and fry for 5 minutes.
• Then add yoghurt and fry for another 5 minutes, then add boiled dal and spices , green chillies  fresh mint and coriander leaves and cook on medium flame for 5-10 minutes.
• Lower the heat and spread boiled rice over cooked dal. Garnish with spared fried onion on top.
• Simmer for 10 minutes.
• Delicious Qabooli is ready.
• Mix and serve with mint raita and Salad.

Shakarkandi Kheer/Shakar Qandi Kheer شکرقندی کھیر

Shakarkandi Kheer is a delicious sweet dish. Sweet potato is called Shakarkandi in Urdu.



Ingredients:

• Milk 1 liter
• Crushed Rice 100-125 g
• Sugar 125-130 g
• Shakarkandi (Sweet potato)  1/2 kg
• Pistachio cutter 2-3 teaspoon

Procedure:

• Boil and mash shakarkandi and keep aside.
• Now take milk in a pan, add sugar, rice, pistachio and cook on medium flame.
• Add mashed shakarkandi during cooking.
• When thick remove from pan and pour in serving bowl.
• Cool and serve.

Lobia Phalli with Aaloo آلو لوبیہ پھلی

Lobia Phalli with Aaloo is a delicious vegetable dish.

Lobia Phalli With Aaloo

Ingredients:

• Lobia Phalli chopped 1/2 kg
• Potatoes chopped 250 g
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1 cup
• Fresh coriander leaves chopped for garnish 1/4 cup
• Salt  to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Saute onion in oil till soft.
• Add ginger, garlic, tomatoes and spices and fry for 5 minutes.
• Add chopped Lobia and fry for another 5 minutes.
• Add potatoes and cook on low heat till Lobia phalli and potaoes are tender, add 1/2 cup water is needed.
• Garnish with fresh coriander leaves.
• Serve with Roti.

Chicken Patiala (Murgh Patiala) مرغ پٹیالہ

Patiala is a famous city of Punjab, India. Patiala Shalwar and Patiala Chicken are two most famous items of this city.  Murgh Patiala is known for its creamy and nutty flavour and aroma.

Chicken Patiala

Ingredients:

• Chicken   1 kg
• Onion chopped 1
• Tomatoes chopped 1
• Oil 1 Cup
• Yoghurt beaten 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Cream 1/2 cup
• Green Chillies slitted for garnish 2
• Chahar Magaz  3 teaspoon
• Poppy seeds 2 teaspoon
• Silvered Almond (skin removed and soaked in water)  15
• Raisin 3 teaspoon
• Cashew nut (kajoo)  10
• Salt to taste
• Red Chilli powder 2 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cinnamon sticks 2
• Cardamom green whole  6-8
• Cloves whole 8-10
• Garam masala 1 teaspoon

Procedure:

• Grind together Chahar Magaz and poppy seeds  with  little water to make a paste.
• Now Fry onion in oil till golden brown.
• Add tomatoes, ginger garlic paste and Chahar Magaz and poppy seed paste fry for 5 minutes.
• Then add Yoghurt, Chicken pieces, and all spices and fry for 5-7 minutes.
• Lower the flame and cook on low heat till chicken is tender.
• At this stage add nuts, green chillies and fresh cream and simmer for 5 minutes.
• Delicious Chicken Patiala is ready.
• Serve with Naan/Roti or fried Rice.

Ful Medames (Egyptian National Dish) فول مدمس

Ful Medames is a National Dish of Egypt. It is mostly consumed as a breakfast dish. Ful Medames is also popular in Ethiopia, Syria , Lebanon and Saudi Arabia.

Ful Medames

Ful Medames

Fava Beans Dried

Soaked and Drained fava Beans

Ingredients:

• Fava Beans Dried  2 cup
• Garlic crushed 2 teaspoon
• Onion chopped 1/2
• Salt to taste
• Black pepper powder 1-2 teaspoon
• Cumin powder 1 teaspoon
• Lemon Juice  2 tablespoon

Garnish:

• Olive oil  as desired
• Tomatoes diced
• Spring onion chopped
• Green Chillies finely chopped
• Hard Boiled eggs discs
• Parsley chopped
• Lemon wedges as desired

To Be Served with:

• Pitta Bread
• Pickled Olives
• Pickled white onion

Procedure:

• Soak and drain s fave beans overnight.
• Now take soaked and drained fava beans in a pan, add garlic, onion and salt and spices and 2-3 glass water and cook on simmering heat till beans are tender (45-90 minutes).
• Serve beans as whole or slightly mashed.
• Add lemon and olive oil then simmer for 5 minutes.
• Delicious Ful Medames is ready.
• Serve in a serving plate with pitta bread and garnish, along with pickled olives and pickled onion.    
• ooooohhh   yummy

Turai Ki Bhujia/Turai Ka Salan/Turai Ki Sabzi توری کی بھجیا

Kee Pakaway Torian Badhi Noun Da Naa (Desi Ghee is making Turai delicious but honour goes to elder daughter in law) is a Punjabi quote regarding Turai Ki Bhujia which is more delicious when cooked in desi ghee in excess quantity.



Ingredients:

• Turai  1/2 kg  peeled and sliced
• Onion chopped 2
• Tomatoes chopped 2
• Oil 1 cup
• Ginger paste teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Fresh Coriander leaves for garnish

Procedure:

• Fry onion in oil till light brown.
• Add ginger garlic pastes, tomatoes and spices and fry for 3-5 minutes.
• Now add Turai , cook for 5 minutes then cook further on simmering heat till tender, stir occasionally during cooking.
•  Evaporate water and fry well on tender.
• Garnish with fresh coriander leaves and serve with roti, salad and pickle.

Tharid ثريد (Sareed)

Tharid is a most famous dish in Muslim world. It is liked by Prophet Muhammad (Peace be upon him). Prophet Muhammad Said Ayesha surpassses other women s tharid surpasses other dishes. Try dish at upcoming Eid Ul Adha.

Tharid

Tharid (Sareed)

Tharid Dishing Out

Tharid Dishing Out

Bread At Bottom of Serving Bowl

Ingredients:

• Mutton/Lamb boneless 1 kg
• Chickpea (Kabuli Channa) 250g
• Olive oil/ Canola oil 1 cup
• Butter 1 tablespoon
• Eggs (optional), unbeaten, 2-3
• Onion chopped 2
• Tomatoes (optional) chopped 2
• Ginger paste (optional) 1 teaspoon
• Garlic paste (optional) 1 teaspoon
• Lemon juice 2-3 teaspoon
• Fresh Parsley/Celery/ Coriander leaves for garnish
• Bread (Roti/Chapati) 8
• Water 2 glass
• Salt to taste
• Black pepper 2 teaspoon
• Coriander powder 2 teaspoon
• Paprika powder 1/2 teaspoon
• Pimento powder 1 teaspoon
• Cardamom green powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Caraway whole 1 teaspoon
• Honey 1 table spoon
• Saffron 10 threads

Procedure:

• Soak chickpea in enough water and 2 teaspoon of baking soda for 8 hours.
• Now boil chickpea in enough water and keep aside aside.
• Fry onion in oil till golden.
• Now add ginger garlic paste , tomatoes, spices , honey and lemon juice, fry for 3-5 minutes.
• Now add mutton and fry for 3-5 more minutes on high flame, then cook on low flame till meat is tender. Add some water if needed. ( add unbeaten eggs during cooking after 10-15 minutes, if using).
• Add boiled chickpea and butter , cook for 5-10 minutes.
• Now add 2 glass of water to make thin gravy (shorba/meat broth) and cook on simmering heat for 15 more minutes.
• Garnish with Parsley leaves.
• Delicious Tharid Curry is ready to serve.
• In a serving bowl place pieces of bread at bottom , pour gravy over it and then chickpea and meat at top and serve.
• You can separate meat and chickpea from gravy for your convenience earlier after cooking and before serving.

Lauki Ki Kheer لوکی کی کھیر

Lauki Ki Kheer is a refrigerant and coolant Kheer variety because Lauki have refrigerant  and coolant properties.



Ingredients:

• Milk 1 liter
• Crushed Rice 100-125 g
• Sugar 125-150 g
• Chopped Pistachio 3 teaspoon
• Grated Lauki  1 cup

Procedure:

• Take milk in a pan add all ingredients and cook on low flame for 30-45 minutes, till thick.
• Remove in a large serving bowl, sprinkle some grated and boiled lauki , cool and serve.
• Serving 4-6

Gushtaba (Kashmiri Dish) گشتابہ کشمیری ڈش

Gushtaba is one of the world famous dish from Kashmir. It is cooked on Royal ceremonies, weddings, celebrations and festivals. 

Gushtaba Cooked without Fresh Cream

Gushtaba Cooked with Fresh Cream

Ingredients:

• Boneless Mutton/Lamb    1kg
• Yoghurt   1/2 kg
• Oil 1 Cup
• Fresh Cream 1 cup
• Ginger paste 2 teaspoon
• Onion chopped 1
• Fresh Mint leaves  finely chopped 1/4 cup
• Fresh Coriander leaves  for Garnish
• Salt to taste
• Fennel  powder  2 teaspoon
• Green Cardamom powder 1/2 teaspoon
• Black Cardamom powder 1/2 teaspoon
• Black pepper powder 1 teaspoon 
• Garam Masala 1 teaspoon
• Cinnamon powder 1/2 teaspoon
• Kashmiri Red Chilli powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon

Procedure:

• Grind together all spices (if powder are not available).
• Take boneless Mutton in a pan , add 1/2 quantity of spices powder,  1/2  ginger paste, all mint and mix well then run in an electric chopper to a fine texture.
• Make large size meat ball and keep aside ( 10 balls from 1 kg mutton).
• Now in a pan saute onion in oil, remove and grind and then add back to oil.
• Now add remaining ginger and spices,  fry for 2 minutes then add yoghurt and fry for 5 more minutes.
• Now carefully introduce meat ball into gravy and cook on low flame till mutton balls are tender (20-30 minutes).
• Garnish with fresh coriander leaves and simmer for 2 minutes.
• Delicious Kasmiri Gughtaba is ready.
• Serve with Naan/Roti.

Chanay Ki Daal Aur Lauki (Bottle Gourd) چنے کی دال اور لوکی

Chanay Ki Daal Aur Loki is a simple and tasty vegetarian dish.

Chanay Ki Daal Aur Lauki

Chanay Ki Daal Aur Lauki

Ingredients:

• Chanay Ki Daal (boiled) 200g
• Lauki (bottle Gourd) chopped , 1 small
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies  2-3 
• Fresh Coriander leaves for garnish
• Oil 1 cup
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam  Masala 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add tomatoes, ginger garlic paste and spices and fry for 3-5 minutes.
• Now add Lauki and cook on low flame till lauki is tender.
• Add boiled Chana daal and cook for 10 more minutes on low flame.
• Sprinkle green chillies and fresh coriander leaves and simmer.
• Add some water if needed during cooking to adjust gravy.

Chicken Korma ( Murgh Qorma) چکن قورمہ

Chicken Korma is the most popular Korma from  all kinds of Korma. It is one of the main dish in weddings liked by all age group when served with Taftan .

Chicken Korma

Chicken Korma with Taftan

Ingredients:

• Chicken 1 kg
• Yoghurt (sour) beaten 250g
• Oil 1 cup
• Onion chopped 2 
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Salt to taste
• Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 2 teaspoon
• Cumin whole 1 teaspoon
• Garam Masala 1/2 teaspoon
• Black pepper  whole 1/2 teaspoon
• Cardamom small  10-15
• Cardamom large 2
• Cinnamon stick 1
• Cloves whole 6
• Kewra Essences or Pure Kewra Oil few drops

Procedure:

• Fry onion in oil till golden.
• Add Chicken and fry for 2-3 minutes.
• Add ginger, garlic pastes and all spices and fry for 1-2 minutes.
• Add Yoghurt fry for 2-3, cook on low flame till chicken is tender and oil separates out.
• Delicious Chicken Korma is ready.
• Serve with Taftan. 

Lobia Curry (Black Eyed Bean Curry) لوبیہ کا سالن

Lobia Curry is a popular bean curry in Pakistan, it is rich of proteins.



Ingredients:

• Lobia (sufaid) , soaked overnight   200 g
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 2-3
• Oil 1 cup
• Fresh Soya leaves  chopped 2 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Chilli powder 1teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala powder 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Now add ginger garlic pastes, tomatoes and spices and fry for 5 minutes.
• Now add Lobia and 2 cup water and cook on medium heat till Lobia is tender.
• Now add fresh soya, green chillies and garam masala and simmer for 5 minutes.
• Delicious Lobia Curry is ready.Garnish with Fresh Corinader leaves and Serve with Roti.

Fried Arvi Punjabi Style اروی کی ترکاری

Arvi is a vegetable cooked in many ways, When it is cooked using frying technique, it is called Fried Arvi. This type of Arvi is very tasty and tangy.



Ingredients:

• Arvi  sliced disks 1/2 kg
• Onion chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1 cup
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chilli cutter 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander cutter 1 teaspoon
• Cumin powder 1 teaspoon

Procedure:

• Sprinkle salt on arvi sliced disks and keep aside for 15-20 minutes, then wash with water , dry  and then fry in  oil, remove  and keep aside.
• Now fry onion in oil  till golden brown.
• Add ginger garlic paste , tomatoes and spices fry for 5 minutes.
• Now add fried arvi and cook on simmering heat till tender.
• Garnish with fresh coriander leaves.
• Delicious Punjabi Style Fried Arvi is ready.
• Serve with Roti.

Aaloo Keema (Minced Meat with Potatoes) آلو قیمه

Aaloo Keema (Aaloo Qeema/Aloo Keema) is a very delicious dish, protein and carbohydrate rich. It is one of the most popular dish in hotels, motels and highway restaurants. It is the thirds most popular dish after Karahi Gosht and Bhunna Gosht in  market hotel throughout the Pakistan. I visited most of the big cities of Pakistan I always found Aaloo Keema on menu in restaurants.

Aaloo Keema/Aloo Keema

Ingredients:

• Minced Mutton (Keema)  1/2 kg
• Potatoes, chopped 3
• Onion chopped  2
• Tomatoes  chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1cup
• Green Chillies chopped 3-4
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chilli cutter 1/2 teaspoon
• Red Chillies powder   1/2 teaspoon
• Haldi 1/2 teaspoon
• Black pepper powder 1/4 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add keema, and all other ingredients except garam masala and green chillies.
• Cook on low flame till keema is tender, add 1 cup water if  keema is not tender and re-cook further till keema is fully tender.
• When Keema is tender evaporate excess water, add potatoes and cook on low heat till potatoes are fully cooked.
• Now add green chillies and sprinkle garam masala and simmer for 5-10 minutes.
• Garnish with fresh coriander leaves.
• Delicious Aaloo Keema is Ready.
• Serve with Roti/Naan/Chapati.

Mash Aur Chanay Ki Dal چھلکے والی ماش اور چنے کی دال

Mash aur chanay dal is a combination of two dals. It is a delicious dal available round the year.



Ingredient:

• Dal Mash Split with skin  100 g ( 1/2 pao)
• Dal Chana  100g (1/2 pao)
• Onion chopped 1 large  
• Tomatoes chopped 2-3
• Ginger paste  1 tsp
• Garlic paste 1 tsp
• Oil 1 cup
• Red chilli powder  1/2 tsp
• Haldi 1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Salt to taste
• Garam masala  1 tsp
• Green chillies whole  2-3
• Water 1/2  -  1 cup
• Fresh Coriander leaves for garnish

Procedure:

• Soak dal in water for 1 hour, separately, then wash to remove excess skin of mash dal.
• Fry onion in oil till golden.
• Now add ginger, garlic tomatoes and  spices except garam masala.
• Fry for 3-4 minutes then  add dal and water.
• Cook on medium flame till tender.
• Adjust gravy by adding more water.
• Sprinkle garam masala and  add green chillies and simmer for 5 minutes.
• Garnish  with coriander leaves.
• Delicious Mash aur Chana dal is ready.
• Serve with Boiled/Fried Rice/Roti and Salad, Podina Chutney and Pickle.

Tabak Maaz (Kashmiri Dish) طبق ماز

Tabak Maaz is a delicious Kashmiri dish prepared with mutton/lamb ribs. It is very tasty and popular dish prepared on weddings and ceremonies.



Ingredients:

• Mutton/Lamb Ribs (Senay Ka Gosht)  1 kg
• Milk full cream 1/2 litre
• Water 1 cup
• Oil for frying
• Onion chopped 1 small to be used during frying
• Ginger crushed/grated 2 teaspoon
• Salt to taste
• Paprika powder (Kashmiri Red Chilli Powder) 1 teaspoon
• Haldi powder 1/2 teaspoon
• Fennel powder 1 teaspoon
• Garam Masala 1 teaspoon
• Black pepper powder 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Cinnamon powder 1/4 teaspoon
• Cloves whole 10-12
• Cardamom small 6-8
• Heing  small pinch

Procedure:

• In a pan take water and milk, add spices and mutton ribs and cook on low flame till meat is tender.
• When meat is tender evaporate water, take out ribs and keep aside.
• Now in a frying pan add 1/2 cup oil, add small quantity of onion and fry tendered ribs one by one. Remove onion when get dark and add fresh onion during frying to avoid burned flavour. 
• Place fried ribs in a platter, garnish with chopped fresh coriander leaves and serve with rice or bread.
• The gravy can be served in a separated bowl.

Sabut Masoor Dal/Malka Masoor Dal/Kali Masoor Dal ثابت مسور کی دال/ ملکہ مسور

Sabut Masoor Dal is a delicious dal served with boiled rice or roti. Do not soak this dal in water before cooking otherwise it will not tender in time.



Ingredients:

• Sabut Masoor Dal  250g (1 Pao)
• Tomatoes chopped 2
• Ginger crushed 1 teaspoonful
• Garlic 1 teaspoonful
• Green Chillies 2-3
• Fresh Coriander leaves for garnish
• Red Chilli powder 1 teaspoon
• Haldi 1 teaspoon
• Salt to taste

Tarka:

• Oil 1 cup
• Onion chopped 1
• Cumin seed 1 teaspoon
• Garlic cloves 5-6 cloves
• Red Chilli whole 3-4
• Ginger sticks 1 teaspoon

Procedure:

• Take 3-4 glass water in a pan, add dal, ginger, garlic paste, spices and tomatoes and cook on medium flame till dal is tender.
• When tender adjust gravy adding water, and cook for 10 more minutes. Add green chillies and fresh coriander simmer for 5 minutes.
• Now in a frying pan heat oil, add tarka ingredients and fry till golden brown.
• Pour this tarka over prepared dal.
• Delicious Sabut masoor Dal is ready serve with Rice aor Roti.

Gur Walay Chawal/Gur Kay Chawal گڑ والے چاول

Gur Walay Chawal is a Punjab special rice dish, cooked and shared to neighbours  occasionally. It is delicious and traditional rice dish.



Ingredients:

• Rice (Parboiled/Saila/Pakki Basmati)  1/2 kg
• Gur (jaggery)  crushed  300-400g
• Ghee 3 tablespoon
• Coconut chopped 2 teaspoon
• Raisin 2 teaspoon
• Fennel (sounf) 2 teaspoon
• Cloves  10 no.
• Ajwain 1/4 teaspoon

Procedure:

• Soak Rice in enough water for 60-90 minutes. Wash and drain.
• Boil rice in 6 glass of water, add 8 cloves, ajwain and fennel during boiling. Drain and keep aside.
• Now in a pan heat ghee, add cloves and crushed gur, stir then add 1/4 cup water. When Gur is melted add boiled rice.
• Cook on high flame for ten minutes with constant stirring. 
• Remove from flame and keep aside for 1/2 hour with lid is on.
• Delicious Punjabi Gur Walay Chawal are ready to serve and share.

Gulgule گلگلے

Gulgule is a Punjabi Rain time sweet Snack. When there is a rainy day, especially Sawan Rain, peoples are cooking and enjoying Gulgule and sharing it with their neighbours.   Today there was a rainy day in Karachi, I was remembering my childhood days in Faisalabad Punjab, my native city. Cook and enjoy the old recipes of Gulgule .

Gulgule

Ingredients:

• Atta    2 cup
• Gurr (Jaggery) crushed 1 cup
• Fennel seed whole 2 teaspoon
• Ajwain whole1/2 teaspoon
• Baking soda 1/2 teaspoon.
• Oil for frying

Procedure:

• Dissolve the gurr in enough water.
• Add gurr water, fennel, ajwain and baking soda to atta in portion to make a batter like pakora.
• Heat oil in a Karahi,  drop portions of batter in oil, fry till dark golden on medium heat. Check for fully cooked remove one gulgula during frying. It should be well cooked.
• Remove from oil after cooking and serve hot.

Painda (Sobuth/Sobhat) پینڈہ /صوبت لکی مروت ڈش

Painda is a very famous dish from  Laki Marwat, a south eastern district of Khyber Pakhtunkhhwa province of Pakistan. It is also known as Sobuth/Sobhat. Painda means eating in gathering in Pushtu (Painda jora kaey). 
 In a TV  programme (Khabarnak) on Geo News Network Aftab Iqbal described that according to a renowned TV anchor and presenter  Sohail Warraich , it is the most delicious dish he ever eaten from around the world dishes, served to him By Maulana Fazal-ur-Rahman. The Video of that programme is given at the bottom. Really It is the best dish we have cooked and eaten. It is the Pashtun version of Tharid/Suraid dish liked by our beloved  Prophet  Muhammad (P.B.U.H) .

Painda Ready to Eat (Serving 3 in a Thaal)

Painda/Sobhut/Sobat/Sobhat

Pouring Shorba over Roti pieces

Roti pieces at bottom of the Thaal

Ingredients:

• Mutton  1 kg
• Potatoes quartered 3-4 medium size
• Oil 1+1/2 cup
• Yoghurt beaten 1 cup
• Tomatoes chopped  3-4
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic 1 teaspoon
• Fresh Coriander leaves for garnish 1/4 cup
• Lemon wedges for salad/garnish
• Tomatoes sliced rings for salad/garnish
• Onion Rings salad
• Salt to taste
• Red Chillies powder 1+1/2 teaspoon
• Haldi 3/4 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Caraway whole 1 teaspoon
• Cumin whole 1 teaspoon
• Garam Masala powder 1 teaspoon
• Prepared Chapati (bread/Roti) (cut into small pieces) 8 no.

Procedure:

• Fry onion in oil till golden.
• Add ginger ,garlic fry for 2 minutes, then add tomatoes and spices and yoghurt and fry till oil separates out 5-7 minutes.
• Now add Mutton and fry for 3-5 more minutes, then add 1-2 glass water and cook on low heat till meat is tender. Add potatoes and continue to cook till potatoes also tender.
• Now add 2-3 glass of water to make shorba (gravy/broth) and cook for few more minutes.
• Sprinkle Fresh coriander leaves and simmer.
• The Curry for Painda is ready. Separate meat and potatoes from shorba and keep aside.
• Now in a large platter (Thaal/Tol/Majma) arrange layers of bread pieces at bottom, pours shorba over these chapati pieces, mix with the help of wooden spoon if needed other wise do not mix , it will break the bread pieces.
• Place potatoes and cooked meat over top with lemon wedges and tomato salad.
• Delicious Laki Marwat Painda/Sobuth dish is ready to serve.
• Arrange Dastarkhawan at carpeted floor, sit around the thal and eat Painda from your side with hand. Usually 3-4 persons are sitting around each thaal in wedding of Pashtun, I myself attended many wedding of Pashtun friends.  Pakhair Raglay (Wellcome in Pashtu)

This recipe is for 6 persons