Nohutlu Ispanak (Turkish Dish) / Spinach with Chickpeas

Nohutlu Ispanak is Turkish dish very tasty and delicious. Chickpea is cooked with Spinach to a mouth watering dish. Minced beef can also be used in this dish but it is optional. Turkey is a Muslim brotherly country for Pakistan. These days Turky is establishing a Metro Bus Service in Lahore, Punjab Paksitan.

Nohutlu Ispanak

Ingredients:

• Chickpea (Garbanzo beans/Kabuli Channa)  250g
• Baking soda  2 teaspoon
• Spinach (Palak/Ispanak)   finely chopped leaves   500g
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Garlic chopped  1/2 pod
• Lemon Juice 2 teaspoon
• Fresh Cilantro chopped 1/4 cup
• Salt to taste
• Paprika powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Black pepper powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Red Chilli whole 3-4

Procedure:

• Soak Chickpea with baking soda for 4 hours, wash and drain.
• Fry onion in oil till soft.
• Now add garlic, tomatoes and spices, fry for 3-5 minutes.
• Now add soaked chickpea and 2 glass water and cook on low flame for 45-60 minutes till Chickpea is tender.
• Then add chopped spinach and cook on simmering heat for 10-15 minutes.
• Adjust gravy according to your need.
• Delicious Nohutlu Ispanak is ready to serve.

Aloo Palak (Spinach with Potatoes) آلو پالک

Aloo Palak is a vegetarian dish. Simple and easy to cook.

Aloo Palak /Spinach with Potatoes

Ingredients:

• Spinach (Palak)  finely chopped and boiled    1cup
• Potatoes chopped        3-4
• Oil      3/4 cup
• Onion chopped       2
• Tomatoes chopped       2
• Ginger paste   1 teaspoon  
• Garlic paste     1 teaspoon
• Green Chillies    1-2
• Fresh Coriander leaves   1/2 bunch
• Salt to taste
• Red Chillies powder     1 teaspoon
• Haldi powder       1/2 teaspoon
• Cumin powder      1/2 teaspoon
• Coriander powder      1 teaspoon       

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic pastes, tomatoes and all spices and fry for 1-2 minute.
• Now add boiled Spinach and Potatoes, fry for  another 2 minutes.
• Then cook on low flame till potatoes are  tender.
• When potatoes are tender evaporate water on high flame.
• Garnish with fresh coriander leaves and green chillies
• Delicious Aloo Palak is ready
• Serve with Roti.

Nivik (Armenian Dish)

Nivik is an Armenian dish. Very simple and popular, tasty and nutritious. It is made with Chickpea (Garbanzo beans) and  Spinach. Pure vegetarian dish.

Nivik

Ingredients:

• Chickpea (Garbanzo beans/Kabuli Channa)   250g
• Baking soda 2 teaspoon
• Spinach (Palak) roughly chopped   500g
• Olive oil   1/2 cup
• Onion chopped 2
• Tomato chopped 2
• Garlic chopped 1/4 pod
• Lemon juice 2 teaspoon
• Fresh Mint leaves 1 tablespoon
• Fresh Parsly leaves chopped 1 tablespoon
• Fresh Dill leaves chopped1 teaspoon
• Salt to taste
• Black pepper cutter1-2 teaspoon
• Sugar 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon

Procedure:

• Soak Chickpea with baking soda for 4 hours, wash and drain.
• Put all ingredients and soaked chickpeas except spinach in a cooking pan, add 2 glass water.
• Cook on low flame till chickpea are tender.
• Now add chopped spinach and cook on simmering heat for 10-15 minutes.
• Delicious Nivik is ready to serve.
• Serve with bread and pickle.

Kuru Fasulye ( Turkish Traditional Dish)

Kuru Fasulye is a traditional  Turkish dish prepared with  white beans. It is prepared singly or with beef. When prepared with beef cubes it is known as Etli Kuru Fasulye. I am preparing here without beef.

Kuru Fasulye

White Beans/Navy Beans/Butter Beans/Harico Beans

Ingredients: 

• White Beans (Navy beans/Butter beans)    2 cup
• Carrot chopped (optional) 1
• Olive oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Garlic  cloves  chopped  4
• Lemon juice 2 teaspoon
• Parsley fresh leaves for garnish
• Salt to taste
• Red Chillies cutter 1 teaspoon
• Black pepper powder 1 teaspoon
• Cumin powder 1 teaspoon
• Sugar 1 teaspoon
• Red Chillies whole 4

Procedure:

• Soak beans overnight.
• Wash and drain, keep aside.
• Fry onion in oil till golden brown.
• Add garlic and tomatoes and spices, sugar and fry for 3-5 minutes till tomatoes are tender and soft.
• Now add carrot and drained beans fry for 2 minutes then add 4--5 cup water and cook on simmering heat till beans are tender (60-90 minutes).
• Adjust gravy according to your need.
• Garnish with parsley and remove from heat.
• Serve with boiled rice and vinegar pickle.

Sem Ki Phalli Aur Aloo (Fresh Broad Beans with Potatoes) آلو سیم کی پھلی

Sem Ki Phalli and Aloo are another vegetarian dish cooked in every house in Pakistan. It is tasty dish.

Sem Ki Phalli aur Aloo

Ingredients:

• Sem Ki Phalii (Broad Beans Fresh)  chopped1/2 kg
• Potatoes chopped 3-4
• Tomatoes chopped  2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Oil 1 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add tomatoes, ginger garlic pastes and spices and fry for 5 minutes.
• Then add sem ki phalli and potatoes and cook on simmering heat till sem ki phalli and potatoes are tender.
• Fry on high flame for 2 minutes.
• Garnish with fresh coriander leaves and remove from flame.
• Delicious Sem ki phalli and potatoes are ready.
• Serve with boiled rice or roti.

Aloo Methi (Fenugreek leaves with Potatoes) آلو میتھی

Aloo Methi is a very delicious and tasty vegetarian dish.  Try the following recipe for a good and healthy vegetable dish.

Ingredients:

• Kasoori Methi leaves  Fresh , chopped  1/2 kg
• Potatoes chopped 3-4
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add tomatoes, ginger garlic pastes, and spices and fry for 5 minutes.
• Then add chopped Methi leaves and fry for another 5 minutes.
• Add 1to 1 and 1/2 glass water and cook till methi is tender.
• Add potatoes when little water is remaining, continue to cook till potatoes are tender.
• Evaporate water on high flame and constant stirring.
• Delicious Aloo Methi is ready.
• Serve with Roti.

Murgh Musallam مرغ مسلّم

Murgh Musallam is a very delicious stuffed whole chicken dish. Whole chicken is stuffed with boiled eggs, vegetables , boiled potatoes and nuts.  You can not forget its taste , colour and aroma.

Murgh Musallam

Steamed Murgh Musallam before baking

Marinated and stuffed Chicken

Ingredients:

• Whole Chicken skinless large 1
• Eggs boiled  4
• Potatoes small boiled 6
• Peas boiled 1 cup

• Rice 1/2 kg
• Tomatoes chopped 2
• Onion chopped 2-3
• Fresh Mint leaves 1 bunch
• Fresh Coriander leaves 1/2 bunch
• Oil 1 cup

• Yoghurt  1 cup
• Ginger paste  2 teaspoon
• Garlic paste 2 teaspoon
• Lemon juice 2 tablespoon

• Salt to taste
• Red Chilli powder 1teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder  1 teaspoon
• Chat Masala 1 teaspoon
• Black salt 1 teaspoon

• Almonds 20
• Raisin 2 teaspoon
• Pistachio 20
• Silver foil 1
• Saffron few threads  few
• Zafrani food colour 2 pinch
• Kewra essences few drops

Procedure:

• Boil rice in enough water and 1 teaspoon of salt, drain and keep aside.
• Boil eggs, potatoes and peas and keep aside.
• Fry almonds , raisins and pistachio in little oil till almonds are golden. Keep aside.

• Fry onion in oil till golden , remove 1/2 fried onion and grind.

• Beat 1/2 cup yoghurt add spices,1 teaspoon each of  ginger and garlic pastes, grinded fried onion, lemon juice  and 1 pinch of zafrani food colour mix well to make a paste.Rub 1 pinch of food colour on whole chicken then coats with prepared masala paste. Keep in a dark and cool place or in refrigerator to marinate for 5-6 hours.

• Take oil and remaining onion in a pan, add 1 teaspoon each of ginger garlic pastes fry for 2 minutes then add tomatoes and yoghurt, 1/2 teaspoon chilli powder , 1/2 teaspoon haldi powder, 1/2 teaspoon cumin powder  1 teaspoon salt and fry for 5 more minutes. Then add boiled eggs, potatoes and peas.
• Cook for 5-10 minutes the add boiled rice. Sprinkle 1 pinch of zafrani food colour and few nuts and kewra essences. and simmer 10 minutes. These rice are ready for stuffing the chicken and serving.

• Now Take marinated Whole Chicken , stuff its cavity with cooked eggs, peas and potatoes , rice and nuts.
• Knot its legs with thread. Place stuffed Chicken (breast is on towards pan face)in a large pan with 1/2 cup oil at bottom.
• Put this pan on a very low simmering heat for 60-90 minutes  with lid is tightly intact. Place cloth or paper beneath the lid.
• After 60-90 minutes open the lid evaporate the water on high flame. Carefully remove the tendered chicken from pan.
• Take another pan, add 2 tablespoon oil at bottom and then carefully place the tendered chicken in inverted position (breast at bottom), cook for  5 minute on low heat to get your golden and crusty colour and texture.

• Delicious Murgh Musallam is ready.
• Serve and decorate with nuts, silver foil (Warq Nugra/ Chandi kay Warq), diced boiled eggs, potatoes and prepared zafrani Rice and Mint raita and salad.

• Murgh Musallam can also be served with paratha/ sheermal/taftan and Mint Raita and Salad.

Shabdeg / Shab Daig شب دیگ

Shabdeg/Shab daig is a very delicious dish of Kashmir origin. Shab means Raat/Night, daig means large cooking pot. Shabdeg is cooked on a simmering heat for whole night for a unique taste and aroma of full tender lamb/meat and Gongloo   (Shaljam/Shalgam/Turnip) with blend of spices. 
I am writing here recipe for home cooking.

Shabdeg (Shab Daig)

Shabdeg

Shabdeg

Main Ingredients of Shabdeg

Turnip (Red Turnip)

Turnip

Shabdeg is a complex dish of boneless mutton, kofta and turnip (gongloo/shaljam).

Ingredients:
Stage 1
Ingredients for Gongloo (Shaljam/Turnip):

• Turnips (Gongloo/Shaljam)  1/2 kg
• Oil for frying

Stage 2
Ingredients for Kofta:

• Mutton/lamb boneless  1/2 kg
• Besan bhuna hua (roasted gram floor)  1 tablespoon
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Fresh coriander leaves chopped 1 teaspoon
• Fresh mint leaves 1/2 teaspoon
• Salt 1/2 teaspoon
• Paprika powder 1/2 teaspoon
• Poppy seed paste 2 teaspoon
• Fennel powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Garam masala 1/4 teaspoon

Stage 3
Ingredients for  Mutton Curry:

• Mutton/lamb  boneless 1/2 kg
• Onion chopped 2
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt 1 to taste
• Paprika  powder 1 teaspoon
• Fennel powder 1 teaspoon
• Poppy seed crushed/paste 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1 teaspoon
• Caraway whole 1 teaspoon
• Cloves whole 5
• Cardamom green whole 5
• Qasuri Methi dried 1 teaspoon
• Fresh Cream for garnish  1/2 cup
• Fresh coriander leaves for garnish
• Saffron threads for garnish

Procedure:
Stage 1 
Preparation of Turnips:

• Peel turnips, then prick all around with the help of fork.
• Now fry these turnips in oil to a golden colour.
• Remove and keep aside.

Stage 2
Preparation of Koftas:

• In a bowl take boneless mutton add all other ingredients and mix well.
• Now process in an electric chopper to a smooth texture.
• Make small ball and keep aside.

Stage 3 
Preparation of  Mutton Curry:

• Fry onion in oil till golden. 
• Now add ginger garlic paste and fry for 2 minutes.
• Add yoghurt , spices and boneless mutton and fry for 5-6  more  minutes.
• Lower the heat and continue to cook for 30 minutes, At this stage add prepared golden turnips and koftas and cook till koftas, mutton and turnips are fully tender.
• Cut off flame pour cream, and sprinkle garnish and keep on stove for 3-5 minutes with lid off.
• Delicious Shabdeg is ready.
• Serve with Sheermal