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.