Lahori Fish Fry لاھوری مچھلی فرائی

Lahori Fish Fry is a very very tangy and delicious fish snack.

Lahori Fish Fry

Ingredients:

• Fish boneless Cubes/Chunks/Fillets  1 kg
• Oil for deep fry
• Besan (Chickpea flour  2 cup
• Ginger paste  1 teaspoon
• Lemon juice  2 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies cutter 1 teaspoon
• Coriander whole 2 teaspoon
• Cumin whole 1 teaspoon
• Ajwain whole 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Black salt 1/4 teaspoon

Procedure:

• Mix all spices, salt, ginger paste, lemon juice to besan.
• Add enough water to make a soft to hard batter.
• Now add fish pieces and coat well.
• Keep to marinate for 1/2 hour.
• Now heat oil in a wok (Karahi), add marinated fish pieces in portions and fry till tender and golden.
• Delicious Lahori Fish Fry is ready.
• Serve with chutney and roti.

Couscous (National Dish of North Africa/Tunisis/Morocco/Algeria/Libya/Mauritania) الكسكس

Couscous is a National dish of North Africa (Tunisia/Libya/Algeria/Morocco/Mauritania). It is popular in France and other European countries also. It is also known as كسكسي in Egypt and Kuskus in UK and USA. One of my friend Sohail Iqbal while visiting France was first introduced by this dish and he asked me cook and share the recipe. But Couscous was not available in Karachi. I asked Saleem Abdullah Memon of Mersi Trading Est. Dubai to arrange it for me from Dubai. He did it and I cook it .
   http://yp.theemiratesnetwork.com/biz/United_Arab_Emirates/Dubai/Mersi_Trading_Est_Dubai_16696.html
Couscous is basically a pasta made with Semolina (Suji) and cooked in steam, served with meat or vegetable stews. 

Couscous with Chicken and Vegetable Stew

Recipe for Stew for Couscous:

• Chicken Cubes    1/2 kg
• Oil 1/2 cup
• Boiled Chickpea  1 cup
• Peas boiled 1 cup
• Tomatoes  chopped 3
• Onion quartered 3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Carrots (optional)
• Potatoes (optional)
• Lemon juice 2 teaspoon
• Green Chillies  chopped for garnish2
• Fresh Coriander leaves  chopped for garnish
• Fresh Mint leaves for garnish
• Fresh Pomegranate seeds for garnish
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies cutter 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Star aniseed   1
• Harrisa paste 1-2 teaspoon

Procedure:

• Heat oil in a pan, add ginger garlic pastes and fry for 2 minutes.
• Then add tomatoes, chicken and spices and fry for 5 minutes.
• Then cook on medium flame till chicken is tender.
• Now add onion, boiled chickpea, pea, lemon juice and cook for 5 more minutes on low flame.
• Garnish with fresh mint, coriander leaves and pomegranate seeds and remove from flame.
• Delicious Stew for Couscous is ready to serve.

Preparation of Couscous

 الكسكس

Ingredients:

• Couscous 2 cup
• Water 3 cup
• salt to taste

• Procedure

• Boil water with salt.
• Then add couscous wait for 5 minutes then fluff with the help of a fork.
• Couscous is ready.
• Place Couscous in a large plater pour over prepared chicken and vegetable stew.
• Enjoy the taste of North African Cuisine.

Note:

• Stew can be prepared with beef, mutton, fish , pulses and other vegetables of your choice.

Kuskus/Couscous

Camel Meat Biryani الرز البرياني مع لحم الحاشي اونٹ کے گوشت کی بریانی

Camel Meat Biryani is a very tasty Rice Dish from Arab World. It is cooked in Arabian spices using camel meat.

برياني حاشي

Ingredients:

• Camel Meat  1 kg (   لحم الحاشي )
• Rice 1/2 kg
• Oil 1 cup
• Tomatoes chopped 3-4
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies  4
• Fresh Coriander leaves  chopped 1/2 cup
• Fresh Mint leaves chopped 1/2 cup
• Yellow Food Colour 1 pinch

Spices:

• Dry lemon black/yellow  whole 4
• Cloves whole  10
• Cardamom green whole  8
• Cinnamon sticks 2
• bay leaves whole 2
• Nutmeg powder 1/4 teaspoon
• Cardamom green powder 1/2 teaspoon
• Pimento powder 2 teaspoon
• Khoranjan powder 2 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1 teaspoon

Nuts:

• Wall nut  4-5
• Pine nuts  1 tablespoon
• Pistachio 1 tablespoon
• Black Raisin 2 tablespoon   
• Green Raisin 1 tablespoon

Procedure:

• Thoroughly wash and soak rice in water for 20 minutes.
• Take 6 glass of water in a pan, add 2 teaspoon of salt and boil till rice is near to cook.
• Drain and keep aside to be used later.

• Now in a separate pan fry onion in oil till golden brown.
• Now add tomatoes, ginger , garlic paste, green chillies and spices.
• Fry for 2-3 minutes then add camel meat and fry for another 5 minutes.
• Then add 1-2 cup water and cook on medium heat till camel meat is tender.
• Evaporate much of the water.
• Lower the flame, spread boiled rice over top.
• Spread nuts over it then sprinkle fresh mint and coriander on top layer.
• Also sprinkle yellow food colour.
• Simmer for 15 minutes.
• Delicious Camel Meat Biryani is Ready.
• Serve hot with salad.

  

Umm Ali (Arabian Dessert) أم علي

Umm Ali is one of the most famous dessert from Arab world. It is a very nutty and creamy dessert, very sweet and liked by all ages.

Umm Ali after Baking

Umm Ali Before Baking

Ingredients:

• Milk  full cream 1/2 litre
• Puff Pastry (Baqar Khani is best suit for Pakistan)   6-8
• Fresh Cream 1-2 cup
• Sugar 3-4 tablespoon
• Icing sugar 1 tablespoon
• Green Cardamom powder  1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Vanilla or rose essences  few drops
• Almonds  1 tablespoon
• Pistachio 1 tablespoon
• Pine nuts 1 tablespoon
• Raisin 1 tablespoon
• Coconut sliced 1 tablespoon
• Saffron few threads
• Baking dish round medium size
• Unsalted butter for glazing

Procedure:

• Take milk in a pan, add sugar, essences, cinnamon powder and cardamom powder and boil on medium flame keep aside.
• Now glaze baking tray/dish with unsalted butter, spread broken puff pasties at bottom and spread evenly.
• Pour over boiled milk carefully.
• Sprinkle nuts and saffron over it.
• Then spread fresh cream on top layer. Dusting the top with icing sugar and sprinkle.
• Bake in an pre-heated oven at180-200 degree centigrade  for 20-30 minute.
• Delicious Umm Ali is ready.
• Cool and serve.

Pakistani Vegetable Biryani (Sabzi Biryani) پاکستانی سبزی بریانی सब्ज़ी बिरयानी

Pakistani Vegetable Biryani  is a full vegetarian biryani for those who likes to eat vegetables than meat. It is very tasty and yummy.  Hindu community of Karachi is a vegetarian community they do not eat meat. Mostly settled in Ram Swami , Malir Mander. Hindu Business community mostly involved in spice business. RR Corporation Jodia Bazar Karachi is engaged in Spice Business. Ravi and Bagawan are the owner of this corporation.

सब्ज़ी बिरयानी

Ingredients:

• Rice 1/2 kg
• Oil 1 cup
• Cauliflower chopped 1/2 kg
• Cabbage chopped 1/2 kg
• Carrot chopped 3-4
• Peas  1 cup
• Potatoes chopped 3-4
• Yoghurt 1 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Green Chillies 3
• Fresh Coriander leaves chopped 1/4 cup
• Fresh Mint leaves chopped 1/2 cup
• Fresh soya leaves (dill leaves) chopped 1/4 cup
• Salt to taste
• Red chillies powder 1-2 teaspoon 
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Plum   6
• Cardamom small 6
• Cardamom large 2
• Cinnamon stick 2
• Bay leaves 2
• Cumin seeds whole 1 teaspoon
• Mace petals 2-3
• Cloves  6
• Black pepper whole  1 teaspoon
• Yellow Food Colour 1 pinch

Procedure:

• Thoroughly wash and soak rice in water for 1/2 hour.
• Take 5-6 glass of water in a pan add 2 teaspoon of salt and soaked rice.
• Boil rice till near to cook.
• Sieve and drain , keep aside.

• Now in a separate pan fry onion in oil till golden brown.
• Then add ginger garlic paste, tomatoes, yoghurt fry for 3-5 minutes.
•  Now add  vegetables and spices and fry for another 5 minutes then cook on medium low heat till vegetables are cooked.
• Lower the flame, sprinkle fresh coriander, mint and soya leaves and green chillies.
• Also spread boiled rice over it. Add food colour.  
• Simmer for 10-15 minutes.
• Delicious Vegetable Biryani is Ready.
• Mix Rice and vegetables before serving.
• Serve with Mint raita and salad.

Galawat Ke Kabab گلاوٹ کے کباب

Galawat Ke Kabab are a delicious  and mouth watering Kabab which melts in your mouth. This is a specialty of Lucknow(لکھنؤ ) . Many peoples of Lucknow  migrated to Karachi during creation of Pakistan. 

گلاوٹ کے کباب

Ingredients:

• Keema(Qeema/Minced Meat)   1/2 kg
• Raw papaya grinded  1 tablespoon
• Onion finely chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves finely chopped 2 tablespoon
• Fresh Mint leaves finely chopped  2 tablespoon
• Green Chillies  finely chopped   3-4
• Oil for shallow fry
• Egg (optional) beaten 1
• Salt to taste
• Red Chillies 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1 teaspoon
• Poppy seeds soaked and grinded  1 tablespoon
• Black pepper powder 1 teaspoon
• Roasted Gram skinless, grinded  1 tablespoon or
• Chickpea dal dry roasted and grinded

Procedure:

• Mix all ingredients to the minced meat , dough well and keep aside for 1 hour to marinate and tenderness.
• Now make 2-3 inch size round patties and shallow fry till tender and golden brown.
• Delicious Galawat Ke Kabab are ready.
• Serve with Paratha, Mint Chutney/Raita and Onion shredded.

Kashmiri Pulao کشمیری پلاؤ

Kashmir is located in North of Pakistan, very beautiful , mountainous and rich cultured region. Kashmiri Pualo is one of the most popular rice dish from Kashmir. Fresh fruits and dried fruits are added with or without meat with sweet taste and no chilli but a lot of whole  garam masala.

Kashmiri Pulao   کشمیری  پلاؤ

Ingredients:

• Rice   1/2 kg
• Boneless chicken cubes  1/2 kg
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Fresh Coriander leaves for garnish
• Fresh Mint leaves for garnish
• Saffron for garnish few thread
• Oil 1 cup

Spices:

• Salt 2 teaspoon
• Cardamom large 2
• Cardamom small 6
• Cinnamon sticks 2
• Cloves whole  8
• Mace 2 petals
• Black pepper whole 1/2 teaspoon
• Bay leaves  2
• Kashmiri Caraway  1 teaspoon
• Cumin seeds whole 1 teaspoon
• Fennel seeds 1 teaspoon
• Sugar 1 teaspoon

Dry Fruits:

• Almonds   15
• Pistachio 1 tablespoon
• Wall nuts 3
• Pine nuts  2 teaspoon
• Coconut sliced 1 tablespoon
• Raisin 1 tablespoon
• Kaju  10

Fresh Fruits:

• Apple diced  1 cup
• Pomegranate 1 cup
• Peach  diced 1 cup

Procedure:

• Thoroughly wash and soak rice for 30 minutes. Drain and keep aside.
• Fry onion in oil till light brown.
• Add ginger garlic paste fry for 2 minutes then add spices and chicken cubes. Fry for 3-5 more minutes.
• Then cook on medium flame till Chicken is tender. Add little water if needed during cooking.
• When Chicken is tender  add 3 glass water and cook when water boil add  soaked rice and continue to cook with constant stirring till rice is near to cook and most of the water is absorbed.
• Lower the flame sprinkle saffron, dried and fresh fruits then green chillies, coriander and mint leaves.
• Tightly close the lid and simmer for 10-15 minutes.
• Delicious Kashmiri Pulao is ready.
• Serve hot with salad and mint raita. 

Khashkhash Ka Salan (Poppy Seeds Curry) خشخاش کا سالن

Poppy seeds curry is a very delicious and simple curry. When eating you will like  distinct taste of this curry. Taste resembles to egg like curry. Try this simple and poor man recipe.

 خشخاش کا سالن

Ingredients:

• Khashkhash (Poppy seeds)  3 tablespoon
• Onion chopped 3
• Oil 1/2 cup
• Green chillies chopped 3
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chillies powder  1/2 teaspoon
• Haldi powder 1/4 teaspoon

Procedure:

• Thoroughly sift and wash the poppy seeds using a fine strainer.
• Soak for 1 hour then crush on a sil batta.
• Now saute onion in oil till soft.
• Add salt and spices fry for 2 minutes.
• Then add soaked and crushed poppy seeds, add 1 cup water and cook on medium flame for 10-15 minutes.
• Adjust consistency of gravy by adding more water.
• Garnish with fresh coriander leaves and simmer.
• Serve with Roti.

Gobhi Gosht (Caulflower with Beef) گوبھی گوشت

Gobhi Gosht is a popular dish, good in taste and aroma.

  گوبھی گوشت

Ingredients:

• Beef with bones 1/2 kg
• Phool Gobhi (Cauliflower), chopped 1/2 kg
• Tomatoes chopped 2-3
• Onion chopped 2
• Ginger paste 2 teaspoon
• Garlic paste 1 teaspoon
• Oil 1 cup
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder  1 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Garam Masala powder 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add beef fry for 2 minutes then add tomatoes, ginger garlic pastes, and spices except garam masala.
• Fry for 5 minutes, then add  2 cup water and cook on medium flame till beef is tender.
• Now add phool gobhi cook for 2-3 minutes on high flame then lower the flame and cook on low heat till phool gobhi is tender.
• Sprinkle garam masala and garnish with fresh coriander leaves and simmer.
• Delicious Gobhi Gosht is ready.
• Serve with chapati.

Note:  Melted butter/Desi ghee can be added when served to enhance flavour and taste.

Shikampuri Kabab شکم پوری کباب

Shikampuri Kabab are very very tasty and delicious form of  Kabab with centre of kabab filled with a mouth watering filling/stuffing of hung yoghurt with herbs and spices.

Shikampuri Kabab

Ingredients For Patties:

• Meat Cubes  1/2  kg
• Channa Dal   100 gram
• Egg beaten 2
• Oil fry shallow frying
• Onion chopped 2 medium size
• Garlic crushed one medium pod
• Ginger crushed 2 inch long piece
• Green Chillies chopped  2-3 nos.
• Fresh coriander leaves 1/2 cup chopped
• Red Chilli whole    6-8 (or more) nos.
• Cloves Whole     10 nos.
• Cardamom green whole   10-12 nos.
• Cardamon brown whole 2 nos
• Cinnamon stick  2 pieces
• Black pepper whole 12 nos
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon
• Salt to taste

Ingredients For Filling:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside.
• Hung yoghurt  1 cup
• Onion finely chopped 1
• Fresh Coriander leaves chopped 1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 3
• Salt 1/2 teaspoon
• Black pepper powder 1/4 teaspoon

Filling/stuffing For Shikampuri Kabab

Procedure:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside
• Thoroughly wash and soak  channa dal in water for 1/2 hour.
• Take 2-4 glass of water in a pan , add channa dall, garlic, ginger, onion , meat cubes and spices and cook on medium flame till meat and dal are tender.
• Evaporate the water and grind the remaining mixture.
• Add egg, green chillies, fresh coriander leaves to this mixture and knead well.
• Make round flat Shami Kabab, insert a teaspoon of filling/stuffing to the centre of it and shallow fry on low heat till golden brown.
• Delicious Shikampuri  Kababs are ready
• Serve with rice/biryani ,salad and  raita.

Lauki Ki Bhujia لوکی کی بجھیا/سبزی

Lauki Ki Bhujia is a very good vegetarian dish. Cooked regularly throughout the year as Lauki (Bottle gourd) is available round the year.

Bottle Gourd Bhaji

Ingredients:

• Lauki (bottle gourd)   finely chopped  1/2 kg
• Oil 1/2 cup
• Onion finely chopped 1
• Tomato finely chopped 1
• Ginger garlic paste 1/2 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/2 teaspoon
• Fresh coriander leaves for garnish

Procedure:

• Fry onion in oil till light golden brown.
• Add ginger garlic paste  fry for 1-2 minutes then add tomato and spices fry for another 3-5 minutes.
• Now add lauki fry for 1 minute then lower the flame and cook till lauki is tender with lid on.
• Garnish with fresh coriander leave and serve.

Dam Ke Kabab دم کے کباب

Dam Ke Kabab are  very tangy and tasty kabab prepared in a pot. 

Dam Ke Kabab  دم کے کباب

Ingredients:

• Minced Meat (Keema/Qeema)   1/2 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Onion chopped 2
• Ginger paste 1teaspoon
• Garlic paste 1teaspoon
• Raw Papaya crushed  1 tablespoon
• Green Chillies chopped 3-4
• Fresh Coriander leaves for garnish
• Fresh Mint leaves for garnish
• Burning coal for smoke flavour  2-3
• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies whole 3-4
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Sesame seed 1 teaspoon
• Coconut chopped 1 teaspoon
• Poppy seeds 1 teaspoon

Salad:

• Lemon wedges
• Onion shredded 
• Mint raita

Procedure:

• Dry roast sesame, poppy seeds and coconut separately , cool and grind. Keep aside.
• Apply crushed papaya to the minced meat and keep aside for 1/2 hour.
• Now fry onion in oil till golden brown. 
• Add garlic, ginger, papaya coated minced meat, yoghurt  and spices and grinded and roasted poppy, sesame and coconut.  Fry for few minutes. Then continue to cook on low heat till minced meat is fully done.
• Garnish with green coriander and mint leaves and green chillies and put on top burning coal placed on a piece of bread/onion cup and immediately put on the lid. Simmer for 15 minutes.
• Delicious Dam Ke Kabab are ready.
• Serve with Salad , mint raita and paratha.

Doodh Dulari دودھ دلاری

Doodh Dualri is a very very sweet and delicious dessert.  It is prepared on special occasions like wedding and anniversaries.

Doodh Dulari  دودھ دلاری

Ingredients:
 Stage 1:

• Milk  1 litre
• Vanilla custard 5-6 teaspoonful
• Sugar 5-6 teaspoon
• Fresh cream 1 cup
• Khoya 1/2 cup

Stage 2:

• Coloured vermicellies 100g
• Milk 1/2 litre
• Sugar 3-4 teaspoon

Ingredients for Decoration:

• Crystal jelly Banana
• Crystal jelly Strawberry
• Coloured baby Chamcham 10
• Baby gulab jaman 5-6
• Pomegranate seeds fresh  1/2 cup
• Banana diced 2
• Apple diced 1 cup
• Grapes 1/2 cup
• Pineapples chopped  1/2 cup

Procedure:
Stage 1:

• Add custard powder and sugar to the milk , dissolve and cook on medium flame till thick, add fresh cream and khoya during cooking. Cool and keep aside.

Stage 2:

• Add coloured vermicellies and sugar to the milk and cook on medium flame till tender. Cool and keep aside.

Stage 3:

• Prepare crystal jellies separately according to the packet instructions. Set and cool. Keep aside.

• Now in a large bowl take cooked and cooled vermicellies and cooked and cooled custard. Mix together.

• Now cut firmed jellies according to your desired shape and size. Add some to the above vermicellies and custard mixture. and retain some for decoration on top.
• Also add fruits to the above  bowl of custard and vermicellies and mix.

• Now level the top layer, decorate with coloured chamcham and gulab jaman and remaining crystal jellies and fruits.

• Refrigerate to cool.

• Delicious , mouth watering and eye appealing Doodh Dulari is ready to serve.

Bhugo (Diplai Memon Dish) بھگو ڈپلائی میمن ڈش

Who are Diplai's?         Diplai Memon (Sindhi: ميمڻ; Urdu: میمن; ) are an ethnic group residing in Sindh Province of Pakistan. They speak Sindhi, one of the Indo-Aryan languages.

The Diplai Memons stem from the village of Diplo in the Thar desert (or Tharparkar District, Pakistan) which is a mere few miles from the Indo-Pakistan Border. Today, these "Diplais" are spread across the globe, with large concentrations in the regional town of Hyderabad in Pakistan, and in the Middle East. Diplais are generally engaged in either the professions, the civil bureaucracy or the business world, a few  are in pollitics also. Some famous personalities include Usman Diplai ,Dr. Sajjan Memon, Dr. Saleh Memon & Mr. Gul Mohd Lot. Haji Muhammad Ramzan, Haji Ahmed Ali, Abdullah M. Memon.

There is even a "Diplai Town" on the outskirts of Hyderabad, Pakistan. This "town" is generally where well to do Diplai's live (or have a second home, if they do not live in Hyderabad).

Bhugo is a traditional Dish of Diplai Memon community. This is usually cooked on Eid ul Azha in a large pot and eaten up in gathering. Very tender mutton meat with little spices and traditional touch. The following dish is cooked by Mr Saleem Abdullah Memon by his own hands and love for their family and send hadiyah to my family on first day of Eid ulAzha. Saleem Memon is owner of Sanfaz Mersi Food Industries and loves to eat food and cook their village food by himself.

Bhugo (Diplai Memon Dish)

Ingredients:

• Mutton     1 kg
• Oil 1 cup
• Onion chopped   3
• Tomatoes chopped  3
• Ginger crushed  2 teaspoon
• Garlic crushed  2 teaspoon
• Lemon halved for garnish 2
• Green Chillies halved in length  4
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 2 teaspoon
• Cumin powder  1 teaspoon

Procedure:

• Put all the ingredients in a pan except lemon green chillies and fresh coriander leave.
• Add 2 glass water and start cooking on low flame till mutton is fully tender.
• Garnish with lemon, green chillies and fresh coriander leaves and simmer for 20-30 minutes.
• Delicious Bhugo is ready. 
• Serve with Naan or Roti.

Kolhapuri Chicken कोल्हापूर चिकन کولھا پوری چکن

Kolhapur is a city of Southern State Maharashtra of India, popular for Kolhapuri Chappal and Spices. Kolhapuri Chicken is one of the most popular dish of Kolhapur. Fragrant, spicy, pungent and colourful dish with distinct taste. Kolhapuri Chappal also available in Karachi markets and many Kolhapuri people are living in Karachi.

Kolhapuri Chicken

Ingredients:

• Chicken normal cut  1 kg
• Oil 1 cup
• Yoghurt 3/4 cup
• Onion chopped 2
• Tomatoes chopped 3-4
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Lemon juice  1 tablespoon
• Fresh Coriander leaves  for garnish

Spices for Marination:

• Salt to taste
• Red Chillies 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon

Dry Roasted Spices:

• Coconut slices   1 tablespoon
• Peanuts  1 tablespoon
• Sesame 1 teaspoon
• Poppy seeds 1 teaspoon

Whole Spices:

• Bay leave 1 
• Cardamom small 4
• Cardamom large 2
• Cloves 6
• Black pepper 10-15
• Red Chillies whole 4
• Mace  1 petal
• Cinnamon 2 sticks
• Caraway 1 teaspoon

Procedure:

• Dry roast coconut, peanuts, sesame and poppy seeds individually , cool and grind . Keep aside.
• Mix red chillies, haldi, salt , cumin powder, ginger paste, garlic paste and lemon juice in yoghurt . Mix well then apply over chicken pieces and keep in a cool place for marination (1 hour).
• Now fry onion in oil till golden. 
• Add whole spices fry for 1 minutes, then add roasted and grounded ingredients  and tomatoes.
• Fry for 3-4 minutes then add marinated chicken pieces and fry on high flame for 5 minutes.
• Lower the heat and continue to cook till chicken is done and oil separates out.
• Garnish with fresh coriander leaves.
• Delicious Kolhapuri Chicken is ready to serve.

Band Gobhi Ki Bhujia / Cauliflower Bhujia بند گوبھی کی بھجیا

Band Gobhi Ki Bhujia is a very tasty , nutritious and health benefits vegetable dish.

 بند گوبھی کی بھجیا

Ingredients:

• Band Gobhi (Cauliflower) chopped 1 kg
• Oil  1 cup
• Onion chopped 2 
• Tomatoes chopped 3
• Ginger paste 1teaspoon
• Garlic paste 1teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies  1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Saute onion in oil till soft.
• Now add ginger garlic pastes, tomatoes and spices fry for 5 minutes.
• Then add band gobhi and fry for 5 minutes, then cook on low heat till tender.
• Garnish with fresh coriander leaves.
• Delicious Band Gobhi Ki Bhujia is ready.

Aaloo Gobhi (Cauli Flower with Potatoes) آلو گوبھی

Aaloo Gobhi is a very delicious and popular vegetarian dish.

Aaloo Gobhi

Ingredients:

• Cauliflower (Phool Gobhi)   chopped 1 kg
• Potatoes chopped 3 
• Onion chopped 3
• Tomatoes chopped 3-4
• Ginger paste 1-2 teaspoon
• Garlic paste 1-2 teaspoon
• Oil 1cup
• Fresh Coriander leaves for garnish
• Butter for serving
• Salt to taste
• Red Chillies powder 1 teaspoon heaped
• Haldi 1/2 teaspoon
• Coriander powder 2 teaspoon
• Cumin powder 1/2 teaspoon
• Garm Masala 1/2 teaspoon

Procedure:

• Saute onion in oil till soft.
• Add ginger garlic pastes saute for 2 minutes, then add tomatoes and spices fry till oil separates.
• Now add cauliflower and potatoes, fry for 5 minutes.
• Continue to cook on low heat till potatoes and cauliflower are tender.
• Garnish with Fresh Coriander leaves and simmer.
• Delicious Aaloo Gobhi is ready to serve.
• On serving plate place a piece of butter and serve with roti.

Vermicelli Muzaffar سوّیوں کا مزعفر/مظافر

Vemicelli Muzaffar is a sweet dish made with vermicelli in a different style which is not a common cooking procedure of vermicelli. But taste is good and  look is different.

 سوّیوں کا مزعفر/مظافر

Ingredients:

• Vermicelli Broken   100 g
• Ghee 1/2 cup
• Cardamom green broken 2
• Sugar   1 cup
• Water 1/2 cup
• Khoya   25 g
• Almonds sliced  10
• Pistachio sliced 10
• Saffron threads 10

Procedure:

• Heat ghee in a pan, add cardamom fry for 2 minutes.
• Then add vermicellies and fry  till golden.
• Add khoya fry for 2 minutes the add nuts and saffron.
• Keep aside.
• In another pot add water and sugar, heat till a thick sugar syrup is obtained.
• چینی اور پانی گو ایک پتیلی میں تیز آنچ پر چڑھا دیں اور گاڑھا ایک تار کا شیرہ بنا لیں۔
• Now add prepared fried vermicelli to it. Mix well. Turn off flame.
• Delicious  Vermicelli Muzaffar is ready.

Dhuwan Dahi Gosht دھواں دہی گوشت

Dhuwan Dahi Gosht (Smoked Mutton with Yoghurt) is a very tasty and smoky dish.  It is prepared with yoghurt and Mint.

دھواں دہی گوشت

Ingredients:

• Mutton 1/2 kg
• Yoghurt 1/2 kg
• Oil 1/2 cup
• Onion chopped 3
• Ginger paste1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 4
• Mint chopped 1/2 cup

For Smoking:

• Burning Charcoal   3
• Onion cup (halved layer of onion) 1
• Butter freezed 1 piece

Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Black pepper 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 2 minutes, Then add Yoghurt, spices and mutton and fry for 5 more minutes.
• Cook on low heat till meat is tender and oil separates out.
• Sprinkle green chillies and mint.
• Place on top onion cup, then place burning charcoal on onion cup and then butter. 
• Immediately place the lid on, simmer for 5 minutes.
• Delicious Dhuwan Dahi Gosht is ready.
• Serve with Tandoori roti and salad.

Sindhi Fish Curry سندھی فش کری

Hey  Zameer Bhai, This recipe I dedicate to you.  Zameer Bhai is a my Sindhi Speaking Friend. He is working as Director Finance Sanfaz Mersi Foods Dubai. One day he send a Curry made of Fish and asked me for comments.  It was very tasty dish named Sindhi Fish Curry. So here is the recipe For Sindhi Fish Curry. Zameer Bhai now you cook and comment. Is it the same taste.

سندھی مچھلی کا سالن

Sindhi Fish Curry  سندھی فش کری

Ingredients:

• Fish (Surmai or paplet)  cut into large vertical pieces   1 kg
• Potatoes  cut into oval discs like Fish pieces   1/2 kg
• Oil 1 cup
• Yoghurt 1 cup
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Onion chopped 2
• Tomatoes chopped 2
• Karhi/Kadi patta    10-12
• Salt to taste
• Haldi powder 1 teaspoon or slightly more
• Red chillies powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Garam Masala 1 tteaspoon
• Ajwain 1/2 teaspoon
• Kalonji 1 teaspoon
• Mustard  1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger, garlic paste fry for 2 minutes, then add tomatoes fry for 3-5 minutes.
• Now add yoghurt and spices and fry for 5 more minutes.
• Add Potatoes and fish pieces, fry for few minutes, then cook on medium flame till fish and potatoes are tender.
• Add 1-2 cup water during cooking to adjust gravy.
• Garnish with Karhi patta and simmer.
• Delicious Sindhi Fish Curry is ready to serve.
• Serve with roti or rice.

Murgh Malai Kabab/Tikka مرغ ملائی کباب/تکّہ

Murgh Malai Kaba/Tikka is a very tasty and tangy kabab made of chicken. Marinated in a creamy and spicey marinate give is a distinct taste.

Murgh Malai Kabab/Tikka

Ingredients:

• Chicken cubes   1/2 kg
• Fresh cream 1/2 cup
• Yoghurt 2 tablespoon
• Cheddar cheese grated  2 tablespoon
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Fresh coriander leaves finely chopped  2 tablespoon
• Melted butter as required
• Salt to taste
• Black pepper 1 teaspoon
• White pepper 1 teaspoon
• Corn flour 1 tablespoon

Salad For Serving:

• Lemon wedges  as required
• Onion shredded as required
• Tomatoes chopped as required
• Mint Chutney

Precedure:

• Mix all ingredients together and make a paste.
• Rub this paste on chicken cubes and keep aside for 1 hour to marinate.
• Insert marinated chicken cubes on pre-soaked wooden skewers or iron seekhs.
• Grill over charcoal fire till tender. Drip melted butter during grilling.
• Delicious Murgh Malai Kaba/Tikka is ready.
• Serve with salad, mint raita and roti.

Hara Masala Chicken ھرا مصالحہ چکن

Hara Masala Chicken is a delicious chicken dish cooked in green spices and herbs

Hara Masala Chicken

Ingredients:

• Chicken boneless 1/2 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Spring onion  chopped 4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies  6-8
• Fresh Soya chopped 1/2 bunch
• Fresh Coriander leaves chopped 1 bunch
• Fresh Mint Leaves  chopped 1/2 bunch
• Almond , soaked and skin removed,  20 for garnish
• Pistachio 20 for garnish
• Salt to taste
• Red Chillies whole 8
• Black pepper powder 1/2 teaspoon
• White pepper powder 1/2 teaspoon
• Green Cardamom whole 6
• Chinese salt 1 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon

Procedure:

• Fry red chillies in oil till blackish, remove and destroy.
• Now saute spring onion in the same oil till soft.
• Add ginger garlic paste fry for 2 minutes, then add green chillies,yoghurt , chicken and spices fry for 5 minutes.
• Lower the heat and cook till chicken is tender.
• Sprinkle soya, mint and coriander leaves, and also almonds and pistachio.
• Simmer for 5 minutes.
• Delicious Hara Masala Chicken is ready.
• Serve hot with roti/ naan and Salad.

Malaysian Nasi Biryani ملائشین ناسی بریانی

Malaysian Nasi  Biryani is a very very tasty and delicious version of Biryani From Malaysia. Malyasia and Ex Prime Minister of Malaysia Mahathir Mohamad are well known in Pakistan.  Many Pakistani are living in Malaysia and some of them married to Malaysian women. One of my friend's brother married to a Malaysian lady. She also travelled to Pakistan. Background of the photo below is a gift from Malaysia.

Malaysian Nasi Biryani

Ingredients:

• Rice  1/2 kg - 3/4 kg
• Mutton/Chicken 1 kg
• Oil 1 cup
• Onion chopped  3-4
• Tomatoes chopped 3-4
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Tamarind Juice 2 tablespoon
• Coconut Milk  1 cup
• Green Chillies whole  4
• Mint leaves fresh 1 bunch
• Coriander leaves  fresh 1 bunch
• Yellow Food Colour 1 pinch
• Sliced Coconut 2 tablespoon

Garnish and Serving:

• Pickled Cucumber   as required
• Pickled  Onion as required
• Pickled Carrots  as required

Spices:

• Bay leaves whole   2
• Cinnamon sticks   3
• Cloves whole  8
• Star anise  3
• Cardamom green  6
• Cardamom brown 2
• Cumin seeds whole 1 teaspoon

• Red Chillies 1 teaspoon
• Salt to taste
• Coriander powder 1 teaspoon
• Turmeric powder  1/2 teaspoon
• Black pepper powder 1/2 teaspoon

Procedure:

• Thoroughly wash and soak rice for 1/2 hour.
• Take 6 glass water (for 1/2 kg rice) and 2 teaspoon salt in a pan, add soaked rice.
• Boil on medium flame till rice are near to cook.
• Drain and keep aside.

• Now fry onion in a pan till golden.
• Add ginger garlic, tomatoes, tamarind juice, coconut milk ,green chillies and  and spices, fry for 5 minutes.
• Then add mutton/chicken and cook on medium heat till meat is done. Add water (when using mutton) during cooking.
• Now spread layer of boiled rice on top of the cooked mutton. Then sprinkle fresh coriander leaves, fresh mint leaves and sliced coconut on top layer. Also sprinkle yellow food colour.
• Simmer for  10-15 minutes.
• Delicious Malaysian Nasi Biryani is ready.
• Serve with pickle vegetable like cucumber , onion , green chillies and carrots.

Note:

If you do not have pickled vegetables.  Use the below procedure:

Sliced  cucumber 1

Quartered onion 2

Lemon wedges  from 2 lemons

Julian cut carrots  1/2 cup

Green Chillies whole  4

Mix together all the above to impart lemons taste to all vegetable.

Then place on top of the cooking mutton/chicken, lower the flame.

Then remove from top of the gravy after 4-5 minutes, and retain for serving when Nasi biryani is cooked 

Double Ka Meetha (Hyderabadi Treat) حیدر آبادی ڈبل کا میٹھا

Double Ka Meetha  is a sweet treat from Hydeabad Deccan.  Many friends of mine  Ahmed Rao, Tariq Rahim (Chacha Piyaray), Zaki uddin Qureshi (bubban) were my Class fellows at Karachi University  Applied Chemistry belong to Hyderabadi community of Karachi. Dedicate goes to my these friends for this recipe. Today we are celebrating our Independence Day.  

Pakistan Zindabad

Happy Independence Day

 حیدر آبادی ڈبل کا میٹھا

Ingredients:

• Bread Slices    8-12 nos.
• Oil for fry
• Milk full cream 1 litre 
• Khoya  50g
• Sugar 1 cup

• Almonds  sliced  25 nos.
• Pistachio chopped    25 nos.
• Raisin   1 tablespoon
• Cardamom green seeds  1/4 teaspoon
• Kajoo   15 nos.
• Saffron 10-15 threads
• Kewra Essence few drops
• Silver foils to decorate

Procedure:

• Prepared bread slices by trimming sides, and cutting into desired shape.
• Then fry bread slices in oil till golden.  Keep aside.
• Now boil milk , adding saffron, cardamom seeds, kewra and sugar.
• Now arrange fried bread slices in a platter, pour over hot milk.
• Sprinkle and decorate with almonds, pistachio, raisin, kajoo, khoya and silver foil.
• Mouth watering and eye appealing Double Ka Meetha is ready.
• Cool and Serve.

Kabargah (Kashmiri Fried Chops) قبر گاہ کشمیری فرائیڈ چانپ

Wants to cook a very very tasty and different dish on This Eid ul Fitr then choose the following Kasmiri Dish. You and your family can not forget its taste.

I say  Eid Mubarak  عید مبارک  to all Muslims living from Toronto to Tokyo, Cape Town to Moscow, Oslo to Sydney and Brasilia to Shanghai.

Kabargah/Kamagah/Qambargah  is a traditional Kashmiri dish of Fried Chop. The chops are cooked in milk and spices to impart a creamy and milky taste to chops which is then coated with Chickpea flour (besan).

Kabargah/Kamargah

Ingredients:

• Mutton chops    10-12 pieces
• Milk 1/2 litre
• Water 1 cup

Spices To Be Tied In Muslin Cloths:

• Cumin seeds whole 1/2 teaspoon
• Kashmiri Caraway 1/2 teaspoon
• Fennel seeds 1 teaspoon
• Black pepper whole 12
• Cinnamon sticks 2
• Cloves 8
• Bay leaves 2
• Cardamom small 4
• Ginger 1 inch piece
• Kashmiri Red Chillies whole 2-3

Batter Ingredients:

• Chickpea flour  1/2 cup
• Salt 1/2 teaspoon
• Kashmiri Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Hing 1 pinch
• Water as required

• Oil for frying

Procedure:

• Knot spices in a muslin cloth.
• Take chops, knoted spices, milk and 1 cup water in a pan.
• Cook on low flame with lid open till chops are tender (60-90 minutes)
• Dicard spices knot. Evaporate water.
• Take out chop and keep aside to cool.

• Make batter by mixing all batter ingredients.and adding water in portion to make a thin batter.
• Now heat oil in a wok (Karahi), dip the tendered chops in water and fry to a golden colour.
• Delicious Kabargah is ready.
• Serve with raita, sheer mall or roti and salad.

Chicken Chunks چکن چنکس

Chicken Chunks are very tasty, delicious , yummy and mouth watering Snack type dish.

Chicken Chunks  چکن چنکس

Ingredients:

• Chicken cubes 1/2 kg
• Ginger paste   1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies paste 1 teaspoon
• Lemon Juice 2 teaspoon
• Vinegar 1 teaspoon
• Soy sauce 2 teaspoon
• Salt to taste
• Black pepper  powder1/2 teaspoon
• Red  chilli powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Chinese salt 1 teaspoon

• Maida (Wheat Starch/Fine Wheat flour)  1/2 cup for coating
• Corn Starch 1 tablespoon for coating

Procedure:

• Apply spices, ginger garlic  and green chillies pastes, lemon juice, vinegar and soy sauce to the chicken cubes. Rub well and keep aside for marination for 30 minutes.
• Then coat maida and corn starch mix  on marinated chicken cubes and fry in hot oil till chicken is tender on low to moderate heat.
• Delicious Chicken Chunks are ready.
• Serve with Mint raita, Onion and Tomatoes salad  and Chapati.

Gujia /Gujhia گُجیا गुजिया

Gujia is a sweetmeat very popular in Punjab and Northern India. It is prepared on wedding, celebrations. One of our neighbours belongs to Gujranwala, Punjab. Their daughter Nimra was a friends of my daughter and her mother and my wife was also friends. Whenever they go Punjab for wedding, on return they bring this sweet and share with us. So we dedicate this recipe to family of Nimra now settled in Guranwala Punjab.

Make this sweet treat this Eid ul Fitr  " Happy Eid Mubarak"

Gujia /Gujhia  گُجیا  

Ingredients:
 For Crust/Cover

• Maida  1/2 kg
• Baking soda 1/2 teaspoon
• Melted ghee  2 tablespoon
• Cardamom powder 1/4 teaspoon
• water as required

For Filling/Stuffing:

• Suji (Semolina/Rava)  250g
• Sugar 1/3 cup
• Ghee 1/2 cup
• Khoya 100g
• Raisin   2 tablespoon
• Almonds chopped 1 tablespoon
• Coconut chopped 1 tablespoon
• Pistachio 1 tablespoon
• Fennel seeds 1 teaspoon
• Ajwain 1/4 teaspoon
• Cardamom seeds 1/2 teaspoon

• Oil for Frying

Procedure:

For filling:

• Roast suji in ghee on low to medium flame till golden.
• Then add khoya , nuts , sugar and spices , remove immediately from flame. Mix well and cool. 
• Filling for Gujia is ready.

For crust/cover:

• Add baking soda, cardamom and ghee to the maida.
• Add little water in portion to make a hard dough.
• Keep aside.
• Make walnut size ball from the dough.
• Flatten it with the help of roller pin to 4 inch diameter circular shape.
• Now place little quantity of  filling on it and fold to a semicircular shape.
• Seal the open ends with the help of fingers or spoon or fork.
• Repeat this step for all dough balls.
• The prepared Gujia are ready to fry.

• Now heat oil in a wok (Karahi), Add 3-4 four prepared gujia at a time. Fry till golden in colour.
• Mouth watering Gujia are ready.
• Serve as you wish.
• Gujia can have a life upto 15 days.

Hari Mirch Ke Pakoray (Green Chillies Pakora/Pakoda) ھری مرچ کے پکوڑے

Hari Mirch Ke Pakoray (Green Chillies Pakora/Pakoda)  are a spicy pakora with little pungent and extra chilli flavour. It is liked by the people who wants some hot variety of pakora. However the green chillies used for  making these pakora are Kashmiri Green Chillies (Paprika) which are less pungent and have a sweetish taste.

 ھری مرچ کے پکوڑے

Ingredients:

• Green Chillies (Kasmiri variety which are 5-6 inch long)   10-12
• Oil for frying

Ingredients for batter:

• Besan 1 cup 
• Salt to taste
• Red Chillies 1/2 teaspoon
• Haldi 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Baking soda 1/2 teaspoon

Ingredients for  Green Chillies  Filling:

• Khatai powder/ Aam choor (Dry Green Mango powder)   1 tablespoon
• Kalaunji  1 teaspoon
• Mustard seeds 1 teaspoon
• Imli paste 2 teaspoon
• Fresh coriander chopped 1 tablespoon
• Haldi powder 1/4 teaspoon
• Mustard oil  2 teaspoon
• Lemon juice 2 teaspoon
• Fennel whole 1 teaspoon
• Salt 1/2 teaspoon

Procedure:

• Slit along length from one side of green chillies.
• Mix filling material together, stuff into green chillies and keep aside.

• Now mix batter ingredients together, add little water in portion to make a thick paste. The batter is ready.

• Now heat oil in a wok (Karahi) , dip stuffed chillies in batter then fry in oil till golden brown, in portion of 3-4 chillies at a time.
• Yummy Green Chillies Pakoras are ready.
• Serve with mint and Imli chutney.