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

Quick Besan Kadhi/ Karhi جلد تیار بیسن کڑھی

Quick Besan Karhi/Kadhi is a very quick recipe which can be made in just few minutes. But it is delicious and low cost and time saving.



Ingredients:

• Besan  3 table spoon
• Onion finely chopped 1
• Tomatoes chopped 1-2 
• Oil 3 tablespoon
• Green Chillies chopped 2
• Fresh Coriander chopped 2 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon

Procedure:

• Dry roast besan in a pan to golden brown colour.
• Take out and dissolve this roasted besan in a glass of tap water.
• Now saute onion in oil.
• Add tomatoes and spices , fry for 3-5 minutes or till oil separates out.
• Now add besan dissolved in water, green chillies and fresh coriander.
• Cook  for  5-6 minutes on medium heat or till thick.
• Delicous Quick Karhi is ready.
• Serve with Roti.

Chicken Tikka Masala چکن تکہ مصالہ

Chicken Tikka Masala is a new addition in delicious and tangy dishes. It is said to be the National Dish of the United Kingdom, because it is the most consumed dish in UK. Originated from Punjab especially from Indian Punjab it is very delicate and celebrated dish. It is served with Saffron Rice or Naan.

Chicken Tikka Masala cooked with Cream

Chicken Tikka Masala with Saffron Rice

Chicken Tikka Masala during Grilling

Chicken Tikka Masala Cooked without Cream

Chicken Tikka Masala

Ingredients  For Chicken Tikka:

• Boneless Chicken cubes   1 kg
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice from 1 lemon
• Red Chilli powder  1-2  teaspoon
• Salt to taste
• Black salt 1/4 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Ingredients for Sauce:

• Tomatoes 1/2 kg
• Oil 1 cup
• Onion small quartered 2
• Ginger chopped  from 1 inch long pieces
• Garlic chopped 1/2 gathi (pod)
• Green Chillies chopped  4-5 no.
• Fresh Coriander leaves for garnish
• Salt to taste
• Fresh Cream 1 cup
• Red Chilli Cutter 2 teaspoon
• Black pepper cutter 1 teaspoon
• Cumin whole 1 teaspoon
• Dried Qasuri Methi 1 teaspoon
• Garam Masala 1/2 teaspoon
• Haldi 1/2 teaspoon

Procedure for Chicken Tikka :

• Mix all Chicken Tikka ingredients in yoghurt and make a paste, coat and rub over chicken pieces and keep in a cool place for 2 hour for marination.
• Now insert chicken pieces over seekhs(Iron skewers)  or bamboo skewers (pre-soaked) and grill over charcoal fire till tender, or gas griller or Italian grilling pan till Chicken is done. Drip oil during grilling.
• Chicken Tikka can be baked in an oven, place marinated chicken pieces over oven tray apply some oil on each piece, then bake in hot oven for 15-20 minutes.
•  After grilling/baking keep aside the Chicken Tikka to be used later.

Procedure for Creamy Tomato Sauce:

• Saute onion in oil.
• Add tomatoes and fry for 5-7 minutes with constant stirring.
• Then add ginger garlic paste, green chillies and spices and fry for another 2-3 minutes.
• Now add fresh cream and prepared Chicken Tikka and cook on simmering heat till Chicken is well done and oil is separates out. You can increase flame to evaporate excess water.
• Garnish Fresh Coriander leaves and remove from heat.
• Delicious Chicken Tikka Masala is ready.
• Serve with Saffron Rice or Naan