Mutanjan متنجن

Mutanjan is a  very delicious, nutritious and eye appealling dish from Royal Kitchen of Kashmir and Mughals Emperors. Its is also a costly dish and a lot of material is required to cook this wonderful dish.

Mutanjan

Ingredients:

• Rice 1/2 kg
• Mutton/lamb bonelss 3/4 kg
• Oil/ ghee  400 ml
• Yoghurt 1 cup
• Onion chopped 2 large
• Ginger paste 1 teaspoon
• Garlic paste 1teaspoon
• Salt 2 teaspoon
• Red Chillies powder 1 teaspoon
• Fennel whole 1 teaspoon
• Coriander whole 1 teaspoon
• Cloves whole 8
• Black pepper whole 10-15
• Cardamom brown 2
• Cardamom small 8
• Kashmiri caraway 1 teaspoon
• Cinnamon stick 2
• Raisin  1 table spoon
• Almonds  20
• Pistachio  30
• Coconut fine  slices  20
• Coloured  baby Cham Cham  20
• Ashrafi  2 tablespoon
• Khoya  3/4 cup
• Saffron 20 threads

Procedure:

• Soak rice in water, wash and drain . Keep aside.
• Fry onion in oil till golden brown.
• Add whole spices and mutton, fry for 2-3 minutes.
• Then add ginger, garlic paste, Red chillies powder and salt, and yoghurt.
• Fry for 5 minutes then add 2 galss water and cook on medium flame till mutton is tender.
• Now add 2 glass water, when water boils add soaked rice.
• Cook till rice are near to cook.
• Lower the flame to simmering  flame, sprinkle nuts, ashrafi, cham cham and khoya at top.
• Simmer for 5 minutes.
• Delicious Mutanjan is ready  to serve.

 

Green Chilli Pickle / Hari Mirch Ka Achar ہری مرچ کا اچار

Green Chilli Pickle / Hari Mirch Ka Achar is a most popular Pickle after Mango Pickle. Most peoples likes its pungent and unique taste.



Ingredients:

• Green Chillies (Achar variety)  1 kg
• Mustard Oil 1/2 litre
• Salt  2-4 teaspoon
• Red Chillies  2 teaspoon
• Haldi  2 teaspoon
• Fennel whole  1 table spoon
• Mustard seeds  1 tablespoon
• Kalonji seeds  1/2 tablespoon
• Methidana   1/2 teaspoon
• Cumin whole 1 teaspoon

Procedure:

• Clean and Wash the green chillies then dry by spreading on a paper.
• Sprinkle salt over it and place in sunlight for 1-2 hours, not more time otherwise colour will fade.
• Now remove excess salt by shaking.
• Then fry in oil for 10-15 minutes.
• Now place in a pickle jar,  sprinkle spices then add oil warm oil over it and shake.
• Keep in dark for 10-15 days.
• Delicious Green Chilli Pickle will be ready now.
• Enjoy with dal or rice dishes.

Rajma राजमा

Rajma is a very famous Punjab, North Indian Red Kidney Beans Curry. It is a vegetarian dish full of vegetable protein and carbohydrates.

Rajma

Rajma

Rajma

Ingredients:

• Rajma (Red Kidney Beans)   250 g
• Oil  1 cup
• Onion chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 2
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1-2 teaspoon
• Haldi 1/2 teaspoon 
• Coriander powder 1 teaspoon 
• Cumin seed powder 1 teaspoon
• Garam Masala powder 1 teaspoon

Procedure:

• Thoroughly wash and soak rajma in a covered pan for 6-7 hours in enough water. Keep aside retain boiling water.
• Fry onion in oil till golden brown.
• Add ginger, garlic , tomatoes and spices except garam masala. Fry for 5 minutes.
• Now add soaked rajma and retained boiling water and cook on medium flame for  15-20 minutes.
• Adjust gravy according to your need.
• Sprinkle garam masala and fresh coriander leaves and simmer for 5 minutes.
• Delicious Rajma is ready.
• Serve with boiled rice/roti, Kachumber salad and pickle.

Formulation of Potassium Chloride 20 mEq K Powder for Oral Solution

Nowadays quick release Potassium Syrup K-Lyte is not available in Pakistan, peoples like me suffering from hypokalemic periodic paralysis suffers a lot. We need twice or trice 2 teaspoon daily to move and work.



 I and many patients living in Karachi are going to Aga Khan Hospital pharmacy or Kausar Medicos to buy this medicine. Aga Khan only provides Syrup for 7 days, 1 day booking next day delivery basis. Patients and their family members travel 4 days a week to book and get medicine.  I  talked to Aga Khan pharmacy to give this syrup atleast for 1 month, but they replied that we can not prepare this syrup more than 15 days expiry.  I asked them to develop a powder form or increase the shelf life of syrup  by adding some suitable preservative. They replied that at present we have no such plan or formulation. Keeping this in my mind , as a Food Technologist and Applied Chemist, I started working on 20 mEq Potassium powder for oral solution, Alhamdo lillah I finally achieved the goal.  Here is my formulation based on Potassium Chloride giving 20 mEq of Potassium in pleasant orange flavored powder when dissolved in water.

Commercial Formulation and Manufacturing Process (simplified):

Formulation For 100 kg Batch:

Potassium Chloride , powder                              86.000 kg
Malic Acid anhydrous, powder                           12.200 kg
Food Colour SSY (E-110)                                   00.050  kg
Orange Flavour, powder                                       1.000   kg
Aspartame, artificial sweetner, powder                0.250 kg
Amorphous Silicone Dioxide, powder                  0.500 kg

Flavour , Colour , Artificial sweetener's quantities are adjustable according to brand and quality used.
Potassium Chloride quantity will remains same. Malic acid is adjustable to made full 100 kg accordingly.


Manufacturing Process:
Mix together amorphous silicone dioxide and flavour powder, then add colour and 2 kg potassium chloride and mix well. Add malic acid and potassium chloride in portion while mixing till all malic acid and Potassium Chloride are consumed.

Packing:
 1.75 g Sachet
This Sachet will give 20 mEq of K (Potassium)

How Consume:  Dissolve 1 Sachet in 1/2 to 3/4 glass of water.

Warning: This product is only for patients suffering from Potassium depletion, not for general use. Dose and duration depends upon doctor's prescription.

Dal Chana Tarka / Dal Chana Fry دال چنا تڑکا

Dal Chana Tarka / Dal Chana Fry is one of the most consumed Dal in Pakistan. It is a very tasty vegetarian dish.



Ingredients:

• Dal Chana  250 g ( 1 Pao)
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 1-2 for tarka Dal/ chopped 1-2 for fry dal
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Black pepper whole 10
• Cloves whole 4
• Garam Masala 1/2 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Soak chana dal for 3-4 hours, wash and drain.
•  Boil Chana dal in enough water, drain and keep aside.
• Now fry onion in oil till golden brown.
• Add ginger garlic paste, tomatoes and spices  except garam masala. Fry for 5-6 minutes, then add dall and 2 glass water.
• Continue to cook on medium flame for 20-30 minutes.
• Adjust consistency of gravy.
• Sprinkle garam masala and  fresh coriander leaves and simmer for 5 minutes..
• Dal is ready for Tarka or fry.

Tarka  Dal:

• Oil 2 table spoon
• Garlic chopped 2 cloves
• Fry garlic in oil till golden, then pour over the prepared dal
• Delicious Tarka Dal is  ready.
• Serve with roti/boiled rice , pickle and onion chopped.

Fry Dal:

• Oil 1/2 tablespoon
• Prepared Dal as required
• Red Chillies whole 2-3
• Green Chillies chopped 2
• Onion chopped 1/2
• Fresh Coriander leaves 2 teaspoon
• Saute onion in oil , add red chillies whole, green chillies and cumin seed whole then add prepared dal 2-3 tablespoon and fry on high flame till most of the water evaporate. 
• Delicious Chana Dal Fry is ready.
• Serve with Tandoori Roti, green chillies chopped, shredded onion and pickle.

Anda Ghotala at PC (Pathan Continental) انڈہ گوٹالا

Anda Ghotala at PC of Staff Town of Karachi University was one of the most favourite dish of me and my class fellow Aftab Husssain Ezzi when we were the student at Karachi University.  When we fed up eating Biryani and Aloo Qeema at canteen we move towards a small hotel in Staff Town run by a Pathan Bhai, that why we say Pathan Continental Hotel (PC) to fill our tummy with this Anda Ghotala with freshly prepared Tandoori Roti/Naan with some shredded onion. Let try at home with Naans  from Tandoor.



Ingredients:

• Prepared Chana Dal  2 table spoon
• Oil 1 tablespoon
• Onion chopped 1
• Egg beaten 1
• Green Chilli chopped 1
• Salt to taste
• Red Chilli powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Fresh Coriander leaves  chopped 1 teaspoon

Procedure:

• Saute onion in oil , then add egg and spices .
• Fry for 2-3 minutes then add prepared chana  dal and fry for another  4-5 minutes till water evaporates.
• Delicious Anda Ghotala is ready.
• Serve with Fresh Tandoori Naan.

Harira (Morocco/Maghreb Traditional Soup) الحريرة

Harira is a traditional soup of Morocco served in Ramadan at Iftar  and on weddings. It is also popular  in Algeria, Tunisia, Libya, Mauritania  (Maghreb) and neighbouring countries.



Ingredients:

• Meat (Mutton/Chicken) small cubes   1/4 kg (250 g)
• Chickpea (Garbanzo beans/Kabuli Channa)   100g
• Pasta vermicelli broken  100g
• Olive oil/ Butter  2 tablespoon
• Tomatoes chopped 3-5 
• Onion chopped 1
• Ginger chopped 1 teaspoon
• Fresh Cilantro (Coriander)  leaves chopped    1 tablespoon
• Fresh Parsley leaves chopped 1 tablespoon
• Fresh celery stalk 2
• Lemon juice 2 teaspoon
• Egg beaten (optional) 1
• Salt to taste
• Black pepper powder 2 teaspoon
• Paprika powder 1/4 teaspoon
• Haldi powder 1/2 teaspoon
• Cinnamon powder  1/2 to 1 teaspoon

Procedure:

• Soak chickpea for 5-6 hours, wash and drain.
• Boil in enough water , drain and keep aside.
• Now take oil in a pan, add onion and meat.
• Fry for 2 minutes, then add ginger, tomatoes and spices. 
• Fry for another 2 minutes then add 4 cup water and cook on low flame.
• Add fresh coriander, parsley and celery during cooking. 
• When meat is tender add boiled chickpea, pasta vermicelli and lemon juice and cook on simmering heat till pasta vermicelli are cooked.
• Now pour slowly beaten egg (optional) in portion with constant stirring.
• Delicious Harira Soup of Morocco/Maghreb is ready to serve.