Aaloo Batoun (Aaloo Baingan) Punjabi Style آلو بینگن

Aaloo Batoun is a Punjabi dish. Brinjal is cooked with potatoes.


Ingredients:

• Bataoun (Baingan)/Brinjal     chopped 1/2 kg
• Potatoes coarsly chopped 250g
• Onion chopped 2
• Tomatoes chopped 2
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Oil 3/4 cup
• Green Chillies whole 2
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Saute onion in oil till soft.
• Add cumin seed, then gimger garlic paste, tomatoes and all remaining spices.
• Cook till oil separates.
• Add brinjal and potatoes and fry for 2 minutes , lower the flame and cook till tender.
• Sprinkle green chillies and coriander leaves and simmer for 2 minutes.
• Delicious Aaloo Batoun are ready.
• Serve with Roti.

Couscous (Tunisian, Moroccan and Nigerian Dish)

Couscous (Tunisian, Moroccan and Nigerian Dish
Couscous is a very delicious dish of Tunisia, Morocco and Nigerian. I tried my best to have ready made couscous in Karachi but failed. I listened about this dish from my friends visiting France and eating Couscous and telling me the taste of this dish. When ever I got ready made Couscous I will try this dish and will load on my blog Insha Allah.

How to Cook Couscous please open the link below
http://www.youtube.com/watch?v=qlE8bJ6rGD8&feature=related

Chanakhi (Georgian, Armenian Dish)

Chanakhi
Chanakhi is a very delicious dish of Georgia and Armenia . It is also popular in Afghanistan. Some 15 years back a friend of me from Farsi -baan Afghanistan (Persian speaking Afghan) named Baha uddin asked me about this dish weather I ever eaten or not. I replied in negative. He asked me to try this at Afghan Tent city in Sohrab Goth Karachi. It is very delicious dish they were cooking in Chanak (Tea kettle), The outlet and lid was closed during cooking. It was similar to Dampakht style cooking on very low heat. 
Here is the recipe of Chanakhi from Georgian and Armenian Cuisine brought to Afghanistan by Russian during invasion in afghanistan.



 



Ingredients:

• Lamb  1/2 kg
• Butter/oil 1 cup
• Aubergine/brinjal/Baingan   small , quartered in length  4
• Potatoes halved in lenght  4
• Tomatoes  quartered in length  3
• Onion quartered in length 3
• Garlic cloves (Javey)  6
• Garnish : Fresh Coriander leaves(Cilantro)/Parley/Basil for garnish  use any one which is available
• Chilli whole  3
• Black pepper cutter 1 teaspoon
• Salt to taste
• Water  1/4 cup (optional)

Procedure:

• Take a pan, place lamb/mutton at bottom add water(optional), spices and salt and butter/oil, then next layer of aubergine, then tomatoes, then onion and garlic, and at last potatoes.
• Put on lid and seal it with dough.
• Cook on simmering heat for 2 hour to 2 -1/2 hour.
• Open the lid, sprinkle garnish.
• Delicious Chanakhi is ready.
• Serve with Rice.

• Note: Traditionally Chanakhi is cooked in Clay Pot (handi).

Baingan Ka Bhurta بینگن کا بھرتہ

Baingan Ka Bhurta
Baingan Ka Bhurta is a tasty vegetarian dish served with roti or as a side dish with rice.

Ingredients:

• Baingan ( Brinjal) chopped 1/2 kg
• Onion chopped 1
• Tomatoes choped 2
• Garlic ginger paste 1 teaspoon
• Oil 1 cup
• Green Chillies chopped 2
• Fresh Coriander leaves a few
• Salt to taste
• Red Chilli powder 1/2 teaspoon
• Red Chilli cutter 1 teaspoon

Procedure:

• Keep chopped brinjal in salt water for 1 hour.
• Now fry onion in oil till light brown.
• Add ginger garlic paste, tomatoes and fry for 5 minutes then add brinjal and cook on low flame till tender.
• Sprinkle green chillies and fresh coriander leaves and simmer for 5 more minutes.
• At last mash with hand masher to a fine texture.
• Delicious Baingan ka Bhurta is ready. Serve hot.

KFC Chicken at Home کےایف سی چکن

KFC Chicken at Home
It was the start of 90's when there was no restaurant of KFC in Pakistan. My Classmate Mr. Tariq Naeem was the  First Food Technologist who was appointed by KFC Pakistan for their First restaurat in Karachi in early 90's. So I dedicate my this recipe to Tariq Naeem who is in London nowadays working with Mars Candy Europe.



Ingredients:

• Chicken pieces 8
• Oil for frying
• Egg beaten 1
• Corn Flakes  coarsely crushed  2 cup
• Maida (Wheat Starch) 1/2 Cup
• Salt to taste
• Chinese salt 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Red Chilli powder 1/4 teaspoon
• Garlic powder 1/4 teaspoon
• Ginger powder 1/4 teaspoon
• Oregano powder 1/4 teaspoon
• Rosemarry powder 1/4 teaspoon
• Basil powder 1/4 teaspoon

Procedure:

• Add all spices to maida and mix well.
• Apply oil with brush to chicken pieces and coat with spice mix.
• Now dip in beaten egg and apply a coat of crushed corn flakes.
• Fry coated chicken pieces in oil till tender.
• Serve with French fries and Tomato Ketchup/Chilli garlic sauce.

Note:

• 1. You can steam cook chicken pieces before coating to reduce frying time and light golden colour.
• 2. At KFC pressure cooker/fryers are used therefore the colour and cooking time can be varied at home.
• 3.  Corn Flakes are used to give texture like KFC chicken when using skinless chicken pieces. I used Skinless Chicken in my recipe.

 

Chinese Chilli Beefچائنیز چلی بیف

Chinese Chilli Beef is a famous Chinese Dish. It is a very suitable dish for those who do not like spicy dishes.

Ingredients:

• Beef Strips   250 g
• Oil 1/2 cup
• Ginger crushed 1/2 teaspoon
• Garlic crushed  1/2 teaspoon
• Capsicum coarsly sliced  2
• Onion coarsly sliced 2
• Corn flour 2 tablespoon
• Sugar 2 teaspoon
• Chinese Salt 1 teaspoon
• Salt to taste
• Chilli Cutter 1 teaspoon
• Black pepper cutter 1/2 teaspoon
• White pepper powder 1/2 teaspoon
• Vinegar 1 tablespoon
• Soya Sauce 1 tablespoon
• Tomato Ketchup 1 tablespoon
• Green Chilli Chopped 2 for garnish
• Spring Onion chopped 1 for garnish

Procedure:

• Heat oil in a pan, add ginger, garlic and fry for 2 minutes, then add beef strips and fry for 5 minutes, then add 1-2 cup water and cook till tender.
• Now add onion and capsicum and cook for few minutes then add sugar ,spices and corn flour dissolved in 1 cup water.
• Cook on medium flame till thick. (adjust consistency with water).
• Garnish with spring onion and green chillies and serve with boiled or chinese fried rice.