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.