Bhagare Baingan بگھارے بینگن

Bhagare Baingan

Bhagare Baingan is a traditional dish of Hyderabad Deccan India. Hyderabadi is a term used in Karachi for those peoples migrated from India to Pakistan on partition. Hyderabadi Colony in Karachi near Karachi central jail is named after settlers of Hyderabadi community. This dish is cooked not only regularly on week days  but on wedding occasion also. My friend Ahmed Ali Khan QC Manager at Shan Food is also belongs to this community, I dedicate my this recipe to Ahmed Ali Khan and His Mother who was the Principal of Cadit College Steel Town Karachi.








Ingredients:

• Ingredients for this recipe can be divided into many categories for explanation.

Main Ingredients:

• Baingan (Brinjal/Aubergine/Eggplant)    8-10 nos.
• Oil For Baingan Frying as required (1-2 Cup)

During Cooking Ingredients:

• Ginger paste 1 teaspoon

• Garlic paste 1 teaspoon

• Imli (Tamarind) soaked in water and seeds removed  50 g

Nuts and Masala Paste Ingredients:

• Moong Phalli (Peanut)   roasted 50g
• Khashkhash (Poppy seeds)  soaked, washed and roasted  1 teaspoon
• Til (sesame seeds) roasted  2 teaspoon
• Coconut (desicated) roasted 2 teaspoon
• Coriander seed whole roasted 2 teaspoon
• Cumin seed whole roasted 1 teaspoon
• Onion whole , dry roasted in frying pan, cooled then chopped  2
• Gurr (jaggery)  2 teaspoon
• Salt to taste
• Red Chilli powder to taste
• Haldi powder 1/2 teaspoon

Bhagar (Tempering) Ingredients:

 

• Oil 1 +1/2 Cup

• Mustard whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Methidana 1/4 teaspoon
• Red Chilli whole 6-7
• Karri Patta 10-12
• Kalounji seeds 1/2 teaspoon

Granish:

• Fresh Coriander leaves

Procedure:

• Cut Brinjal from bottom towards top green stem  part in X manner, the green stem will remain intact.

• Fry these brinjals after cutting in oil , one by one or all , remove from oil  and keep aside.

• Mix and Grind all nuts and masala paste ingredients in a grinder or sil batta to a fine texture. Keep aside.
• Now in a pan heat oil , add bhagar ingredients and fry for 2 minutes on low heat, then add ginger and garlic paste and prepared nuts and masala paste and fry till oil separates out.
• Now add imli water and fried brinjal and 1 glass water and cook on medium flame till brinjals are fully cooked.
• Garnish with Fresh Coriander leaves.
• Delicious Bhagare baingan dish is ready. Serve with Fried Rice/Boiled Rice and Roti .

Mughlai Tikka مغلائی تکہ

Mughlai Tikka

Mughlai Tikka is a very special BBQ dish from Mughlai Cuisine of Mughal Empire. You can not forget its taste and aroma.








Ingredients:

• Boneless Chicken pieces (breast pieces)  1/2 kg
• Butter (molten) 2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomato Ketchup or paste  1 tablespoon
• Raw Papaya paste  1 tablespoon
• Lemon Juice 2 teaspoon
• Green Chilli paste 1 teaspoon
• Salt to taste
• Red Chilli to taste
• Haldi powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Ajwain powder 1/2 teaspoon

Procedure:

• Mix all ingredients to the molten butter except Chicken and make a paste.
• Coat this paste to the Chicken pieces and keep aside for 2-3 hour for marination.
• Now insert Marinated Chicken pieces into the  iron skewers or pre-soaked wooden skewers.
• Grill over a charcoal fire till tender. Drip molten butter during grilling.
• Delicious Mughlai Tikkas are ready. Serve with Mughlai Paratha, boiled egss , mint raita in yoghurt and salad.

Note:

• You can also bake marinated chicken pieces in an oven , or you can also saute fry in little oil in a frying  pan till Chicken is tender.

Mood: cheerful

Aaloo Ka Bhurta (Mashed Potatoes) آلو کا بھرتہ

Aaloo Ka Bhurta (Mashed Potatoes)

Aaloo Ka Bhurta is a very simple but tasty dish. It can be used for making Aaloo Ka Paratha or can be served with Roti or Side dish with Rice.





Ingredients:

• Potatoes (Aaloo/Batata)  1/2 kg
• Onion chopped 1
• Tomatoes chopped 3
• Oil 1/2 cup
• Cumin seed whole 1/2 teaspoon
• Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Salt to taste
• Green Chillies  chopped  2-3
• Fresh Coriander leaves 1/2 bunch

Procedure:

• Boil potatoes and mash coarsely.
• Fry onion in oil till golden brown, then add tomatoes and spices, fry for 5 minutes.
• Now add mashed potatoes and fry for few minutes then add green chillies and fresh coriander leaves and fry  for for 3 minutes then simmer.
• Delicious Aaloo Ka bhurta is ready.
• Serve as you wish.

Mulligatawny Soup مولی گٹونی سوپ

Mulligatawny Soup

Mulligatawny Soup is a very famous and most celebrated soup from South India. Mulligatawny is a Tamil word meaning "pepper water". It is a very delicious soup for winter. I dedidate my this recipe to my Friend Naeem Bhai who is a foodie belongs to Diplo in Sindh.








Ingredients:

• Boneless Chicken cubes  250g
• Water  8 Cup
• Oil 1/2 tablespoon
• Butter 2 tablespoon
• Onion chopped 1
• Ginger chopped 1 teaspoon
• Garlic chopped 3 cloves
• Arhar ki Dal (Tur Dal) or Masoor Dal  1/2 cup
• Carrot chopped 1
• Potato chopped 1
• Madras Curry powder or simply curry powder 2 tablespoon
• Coconut Cream 3/4 Cup
• Lemon juice 2 tablespoon
• Green Chillies chopped 2
• Fresh Coriander Leaves for garnsih.

Procedure:

• Wash and soak Tur dal/Toor Dal in enough water for 2-3 hour, then boil on low heat till tender. Keep aside. 
• Take 8 cup water and chicken cubes in a pan, add 1/2 chopped onion , 2 chopped garlic gloves and 1/2 teaspoon ginger and cook on low flame till water reduced to half. Remove Chicken cubes and keep aside.Retain chicken stock to be use later.
• Now in another pan heat oil then add butter , later saute onion in this molten butter.
• Add ginger , garlic and curry powder and fry for 2 minutes.
• Then add carrot, potato ,  chicken stock and boiled dal and cook on low flame till potatoes and carrot are done.  
• Remove half portion of this prepared garvy and mash with the help of an electric mashed or manual gotni.
• Return  this to the un-mashed portion. Now add chicken pieces, coconut cream, lemon juice, and green chillies and cook on medium flame for 10-15 minutes.
• Garnish with fresh coriander leaves.
• Delicious Mulligatawny Soup is ready. Serve hot.

• Mood: crazy

Home Made Orange Marmalade اورنج مارمیلڈ

Home Made Orange Marmalade

Orange Marmalde is a very delicious choice for your breakfast spread. It is full of vitamin C. You can made Orange marmalade at your home.  In Pakistan orange season starts from December and ends in February.
You can try my following simple recipe at home.





Ingredients:

• Oranges   4
• Sugar same measure as orange pulp
• Orange zest thinly sliced from 2 oranges
• Lemon Juice from  1 lemon
• Water  1 glass

Procedure:

• Extract orange juice/pulp with the help of electric citrus press, remove seeds from the leftover material at top of sieve. Add this pulpy material to juice. measure its quantity.
• Take the same quantity of sugar and add to juice/pulp.
• Take  orange juice/pulp and sugar in a heavy bottom pan, add lemon juice and water.
• Cook on medium flame till  thick with constant stirring.
• Delicious and Citrus Home Made Orange Marmalde is ready.
• Fill in neat and dry bottle while hot. Consume as desired.
• It is free from artificial  colouring and flavours.

• Mood: creative

Afghani Pulao/Kabuli Pulao افغانی پلو / افغانی پلاؤ

Afghani Pulao/Kabuli Pulao

Afghani Pulao/ Kabuli Pulao is a National Dish of Islamic republic of Afghanistan. It is a very popular pulao dish in Pakistan also. I eat this pulao during my visit to Masjid Mahabat Khan Peshawer during late 80's. Its taste is still on my tongue. Cooked with Parboiled Basmati Rice (pakki basmati or saila chawal), it is a very delicious and aromatic dish. In Karachi you can enjoy this dish at any Afghani hotel at Sohrab Goth area, where Afghan refugees are setteled.

Afghani pulao is a good choice for those who are interesting in less spicy dishes














Ingredients:

• Parboiled Rice (Saila Chawal/Pakki Bamati Chawal)   1/2 kg
• Mutton 3/4 kg
• Onion chopped 2
• Oil 1 cup
• Black pepper whole 1 teaspoonful
• Cumin seed whole 1 teaspoon
• Garam Masala Powder 2 teaspoon
• Salt for mutton 1 teaspoon
• Salt for rice 1 + 1/2 teaspoon
• Carrot gratted 1
• Raisin 100 g

Procedure:

• Fry gratted carrot in oil and keep aside.
• Fry raisin in little oil till plump, keep aside.
• Boil rice in 5 glass water with 1+1/2 teaspoon salt till tender, drain/sieve  and keep aside.
• Now fry onion in oil till golden brown.
• Add mutton and spices , salt and fry for 5 minutes. Then add 3-4 glass of water and cook on medium flame till meat is tender.
• Add boiled rice on tendered meat, then sprinkle fried gratted carrot and raisins on top and simmer for 10-15 minutes.
• Delicious Afghani Pulao is ready. Serve in a large serving platter in such a manner that meat is hidden inside the rice heap.

Balti Gosht بالٹی گوشت

Balti Gosht

Balti Gosht is a very tasty dish which I enjoyed first time during a visit to Rawalpindi in 1988.  It is cooked in a Balti like shallow  Karahi with two handles.
Peoples are suggesting its origin from Baltistan , a northern region of Pakistan bordering Kashmir.




Ingredients:
Mutton  1/2 kg
Oil 1 cup
Tomatoes chopped 3
Onion 1
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green Chillies, slitted in length,  3-4, for garnish
Ginger sticks   1 teaspoon, for garnish
Fresh Coriander leaves, 2 teaspoon ,for garnish
Salt to taste
Red Chilli powder1 teaspoon
Haldi powder 1/2 teaspoon
Garam Masala 1/2  teaspoon
Cumin seed powder 1/2 teaspoon

Procedure:
Saute onion in oil.
Add tomatoes, ginger, garlic and fry for few minutes.
Then add mutton and spices ,fry for 5 minutes.
Add 1-2 glass of tap water, and cook on medium flame till meat is tender and most of the water evaporates.
Sprinkle garnisg and simmer for 10 minutes.
Delicious Balti Gosht is ready.
Serve with Tandoori Roti or Naan.

Dopiaza دوپیازه

Dopiaza

Dopiaza is a very delicious Muglai dish of sub-continent.  It is named after double quantity of onion in comparison to meat and also onion is added at two stages. Do means two or double and piaz mean onion in urdu.




Ingrdeients:

• Beef boneless cubes  1/2 kg
• Onion medium size sliced  1/2 kg
• Onion small size quartered in length 1/2 kg
• Oil 1 and 1/2 cup
• Ginger chopped 1-2 teaspoon
• Garlic chopped 1 medium size
• Salt to taste
• Red Chillies whole 10-15 numbers
• Cardamom brown whole 3
• Cardamom small whole 6
• Cinnamon sticks 1 inch size  3
• Cloves whole  6
• Black pepper whole 20
• Cumin seeds whole 1 teaspoon
• Coriander whole 1 teaspoon
• Haldi powder 1/2 teaspoon
• Water 4 glass

Procedure:

• Take water in a pan, add all ingredients except small quartered onions, and cook on medium flame till meat is tender.
• Now add small quartered onions and simmer for 15 minutes, stirr occasionally.
• Delicious Dopiaza is ready.
• Serve with Naan or Tandoori Roti.

• Mood: hungry

Incir Kompostosu (Fig in syrup) Turkish Eid Dessert ترکش انجیر کا میٹھا

Incir Kompostosu (Fig in syrup) Turkish Eid Dessert

This is a mouth watering and eye appealing  Eid Dessert from Turkey. My family likes it very much. We dedicate this recipe to our neighbours Alvi Family who have their daughter- in- law from Turkey.








Ingredients

• Fig                     100 g
• Sugar                 100 g
• Water                 1 glass
• Lemon Juice        1/2  -  1 teaspoon
• Lemon zest         sliced from 1/2-1 lemon
• Almond               50 g (soaked and water and remove skin)
• Pistachio             10 g
• Wallnut                10 g
• Pine nuts              10 g

Procedure

•   Boil and then  soak the fig in water for 1-2 hours
•   Insert Almonds to the fig and keep aside
•  Take water in a pan add sugar to it and bring to boil, add lemon juice and lemon zest to it.
•  After 1-2 minutes Add Almond inserted fig to the syrup and continue to boil on medium flame till the syrup is thick.
• Now add pistachio, wallnut and remaining almonds to it.
•  After 1-2 minutes remove it from flame and keep aside, cool and refrigerate.
• Enjoy this recipe on Eid Days