Sunday, March 31, 2013

Chicken Khara Masala چکن کھڑا مصالہ

Chicken Khara Masala is a very delicate dish made with chicken, all the spices used are whole or cracked.


Chicken Khara Masala

Ingredients:
  • Chicken 1 kg
  • Oil 1 cup
  • Onion small ,quartered   4
  • Tomatoes small quartered  4
  • Yoghurt 1/2 cup
  • Ginger paste chopped  2 teaspoon
  • Ginger chopped 1 medium pod
  • Green Chillies whole 3
  • Fresh Coriander leaves for garnish 
  • Salt to taste
  • Red Chillies whole cracked 6-8
  • Black pepper cracked  15
  • Cloves whole 10
  • Cinnamon stick 3
  • Cradamom green whole  6
  • Cardamom brown whole 2  
  • Bay leaves whole 3
  • Cumin seeds whole 1 teaspoon
  • Caraway whole 1/2 teaspoon
  • Coriander seeds whole 1 teaspoon
Procedure:
  • Saute onion in oil till soft .
  • Add ginger garlic paste and spices , fry for 2 minutes.
  • Add tomatoes fry for 5 minutes.
  • Then add chicken and yoghurt fry for 5 more minutes, lower the heat and cook till chicken is tender.
  • Evaporate most of the water on high flame , when oil separates, it is ready to simmer.
  • Garnish with green chillies and fresh coriander leaves and simmer.
  • Delicious Chicken Khara Masala is ready.
  • Serve with salad and Tandoori Naan or Roti. 


Saturday, March 23, 2013

Machboos / Makboos مكبوس (National Dish of Kuwait)

Machboos/ Makboos/ Makbus is a National Dish of Kuwait. It is also popular in other gulf countries like Qatar, Bahrain and  United Arab Emirates. It is a very tasty and delicious rice dish with mutton or chicken, lots of nuts and herbs.


Machboos/Makboos مكبوس
Ingredients:

  • Chicken (whole or 8 pieces)  1
  • Rice  1/2  kg
  • Oil 1 cup
  • Yoghurt (optional)  1 cup
  • Onion chopped 3
  • Tomatoes chopped 3
  • Ginger paste 2 teaspoon
  • Garlic paste 2 teaspoon
  • Green chillies   2-3
  • Fresh coriander leaves plucked 1/4 cup


Ungrounded Spices:

  • Black lemon whole, pierced,  3
  • Cinnamon sticks 2-3
  • Cardamom green  6
  • Cloves  6
  • Black pepper whole 15


Powder Spices:

  • Salt   1 + 1/2 teaspoon
  • Pimento powder   1 teaspoon
  • Sumac powder (optional)  1 teaspoon
  • Cardamom green powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Paprika (optional) 1 teaspoon


Topping:

  • Chopped onion 1
  • Raisin  2 tablespoon
  • Pine nuts 2 tablespoon
  • Pistachio  2 tablespoon
  • Cardamom green powder 1 teaspoon


Procedure:

  • Soak rice in water for 20-30  minutes, drain and keep aside.
  • Fry onion in oil till dark brown.
  • Add unground spices , then add chicken pieces fry for 2 minutes.
  • Then add tomatoes, ginger garlic paste, Yoghurt if using, and powder spices . Fry for 5 minutes. 
  • Lower the heat and cook on low flame till chicken is tender.
  • Remove chicken pieces and keep aside.
  • Add 1 and 1/2 glass water and soaked rice to the remaining gravy.
  • Cook till rice is tender on low heat, sprinkle fresh coriander leaves and  simmer.
  • Saute fry removed chicken pieces in oil to be ready for serving platter.




Sunday, March 17, 2013

Panjeeri پنجیری


Panjeeri is a very nutritional supplement for women  who have delivered a child. It is made in every house of  Punjab when a new baby born to a woman , to give her a nutritional supplement of natural nuts and herbs. It is popular for centuries.
However it is also prepared in winter, without herbs, for everyone, children or old aged ,men or women to keep warm their bodies in cold. It is usually taken at breakfast. I have written herbs under separate heading used for women during nursing.

This recipe I have learnt from my mother, who learnt from her mother. My mother aged 73 living in Karachi , and her Aunt aged 95 living in Faisalabad Punjab, are Alhamdolillah alive. 


Panjeeri
Panjeeri
Ingredients:
  • Desi ghee (butter fat) 2 kg
  • Suji (semolina) 2 kg
  • Sugar 1/2 - 3/4 kg
Nuts (for everyone):
  • Almond coarsely chopped  100-200 g
  • Pistachio coarsely chopped 100 g
  • Coconut chopped 50 g
  • Raisin  50-100 g
  • Chaar Magaz  50 g
  • Poppy seeds  25 g 
  • Cardamom small, cracked 20
  • Black pepper whole   30-50
  • Fennel whole 1 tablespoon
  • Ajwain 2 teaspoon
  • Sonth powder (dry ginger powder)  1 tablespoon
Nuts and Digestives



    Herbal Medicines ( For Child Birth Giving Mothers):


    • Pakhra (Gokhru), grinded and sifted,  25 g
    • Pathani Lodh, grinded and sifted,  25 g
    • Phool Makhana, crushed, 50 g
    • Chaar Gund, grinded and sifted,  25 g
    • Kamarkas, grinded and sifted,   25 g
    • Amaltas  grinded, 25 g
    Procedure::
    • In half ghee roast suji till golden in colour on low to medium flame.
    • Then add remaining ghee and herbal medicines (if using), mix well.
    • Then add remaining ingredients , mix and remove immediately from heat.
    • Mix well and cool.
    • Nutritious Pajeeri is ready.
    • Place in an airtight jar.
    • Only 50 g/ half cup, reheated panjeeri is used with warm milk in breakfast.

    Charmagaz

    Pakhra (Gokhru)
    Pathani Lodh
    Phool Makhana
    Chaar Goond
    Kamarkas
    Amaltas

    Note:
    Atta (Wheat Flour) can be used instead of Suji. When using atta, only 1kg atta  is required for 2 kg desi ghee. Other ingredients quantity will remian same. 

    Sunday, March 10, 2013

    Shakarkandi Ki Poori (Shakaqnadi Ki Puri) شکر قندی کی پوری

    Shakarkandi Ki Poori is a sweet snack, very crunchy and tasty. 

    Shakarkandi poori
    Ingredients:

    • Sweet potatoes (Shakarkandi/Shakarqandi)  1/2 kg
    • Sugar 1/2 cup
    • Cardamom green powder 1 teaspoon
    • Maida (wheat Starch)  1 cup
    • Ghee for frying

    Procedure:


    • Boil shakarkandi in enough water, drain and cool.
    • Then peel and mash.
    • Add maida, cardamom and sugar make a dough. No water added.
    • Make small balls, and roll on rolling board to made 4 inch dia pooris.
    • Deep fry in ghee till golden.
    • Serve with tea or consume as a snack.




    Russian Salad رشین سلاد

    Russian Salad is a world popular salad from Russia. 
    It is very nutritious and delicate, vegetables, oil, fruits and nuts are used in its preparation.

    Russian Salad

    Ingredients:

    • Mayonnaise   1 cup
    • Fresh cream 1 cup
    • Potatoes, boiled, peeled and diced
    • Apple, peeled, diced  1 
    • Pine apple , diced  1 cup
    • Peas, boiled   1 cup
    • Carrot peeled, chopped and boiled  1 cup
    • Wall nut pieces    1 tablespoon
    • Salt to taste
    • White pepper powder 1/2 teaspoon.

    Procedure:

    • Mix all ingredients with mayonnaise and fresh cream.
    • Keep in refrigerator till required for serving.


    Tuesday, March 5, 2013

    Formulation of Potassium Chloride Syrup (Sugar Free) 20 mEq K per 5 ml

    Potassium Chloride Syrup Sugar Free is not available in Pakistani Market. K-LYTE syrup is a Pakistani brand of 13.33 m Eq/5ml Potassium supplement syrup, which is not available. People mostly suffering from Hypokalemic periodic parlysis needs daily supply of this syrup for their normal body function. It is fast release potassium suppliment. Aga Khan pharmacy and Kausar Medicos are the two major pharmacies who are supplying this syrup for 7 days shelf life. One day booking next day delivery basis. 

    I request Prime Minister of Pakistan, Health Minister to made available this product for us, we and our families suffers a lot to make available this syrup for us.

    I was working on formulation of Sugar Free Potassium Chloride Syrup after publishing powder formulation of this drug. Now I am reached on a formulation for this syrup available in literature, I just arranged headings and made some comments and suggestions. 

    K-LYTE Syrup Sugar Free

    Commercial Production of Potassium Liquid
    • Batch Size:   1000 litre
    • Practical Yield: 4900 bottles of 200 ml
    • Usual Packing :  200 ml amber bottle
    Labelled Formula:
    • Each 5 ml  contain
    • Potassium Chloride  1.33 g
    • Potassium Gluconate 0.50 g
    • Which will provide 20 mEq of Potassium
    Formulation:

    Potassium source:
    • Potassium chlorode                              93.11 kg
    • Potassium gluconate                             35.11 kg
    Inactive Ingredients:
    • Citric acid                                            23.00 kg
    • Glycerine                                            100.00 kg
    Colour:
    • Caramel colour                                       1.33 kg
    • Amaranth colour                                     0.03 kg
    • SSY colour                                             0.01 kg
    Sweetner:
    • Saccharin insoluble                                 2.50 kg
    • Orange Flavour:                                      6.00 kg
    • Raspberry sweet flavour                         2.00 kg
    Preservative:  
    • Bronidiol                                                 1.00 kg
    • Sorbic acid                                               0.50 kg
    Mineral Water: used as a solvent

    Discussion on Formulation:

    Source of Potasium:
    • Potassium Chloride is normally used as a source of potassium because it is very cheap.  Other potassium supplying material can also be used in singly or in combination. e.g.  Potassium gluconate, Potassium citrate, Potassium bicarbonate. Milli equivalents content of K per gram of these material are given below.
    • Potassium chloride                13.33 mEq/g
    • Potassium citrate                     9.8   mEq/g
    • Potassium bicarbonate           10.0   mEq/g
    • Potassium gluconate                 4.3   mEq/g
    Preservatives:
    • Instead of Bronidiol , you can choose Methyle paraben and proplyle paraben. The Maximum limits of these preservative are as under
    • Bronidiol                            0.01%  w/v
    • Sodium methyleparaben     0.10 %  w/v
    • Sodium proplyparaben       0.012%  w/v

    • Instead of Sorbic acid , sodium metabisulphate can be used.
    Sweetner:
    • Instead of Sacchrin insoluble, Sodium saccharin, sorbitol or aspartame can be used.
    Colours and Flavours:
    • The colour depends upon the flavour used, and their quantities depends upon the brand used.
    Manufacturing Process:

    • Heat 450 ml of mineral water in a stainless steel pan to 80 degree centrigrade.
    • Now add and dissolve Potassium gluconate, Potassium chloride, Bronidol and Citric acid one by one.
    • Then add glycerind and mix well.
    • Now in another stainless steel pan boil  150 litre  mineral water, add sacchrine and Sorbic acid, mix and dissolve well. Then add this nixture to above mixture while hot.
    • Maintain temperature of this solution to 80-90 degree centrigarde for 15 minutes, then cool.
    • Now dissolve colour in boiled cold water, then pour in the prepared solution.
    • Similarly add flavours and make up the volume to 1000 litre.


    • Check pH:  5  -  7.5


    • Pass through Sparkler filter press, using Hy-flo supercel as filtration aid.

    http://www.sparklerfilterpresses.com/

    http://www.sigmaaldrich.com/catalog/product/sial/56678?lang=en&region=PK


    • Keep the prepared solution in a pan with lid on till ready for packing in 200 ml amber colour bottles. 
    Warning:
    1. This is a Medicine, used only for patients on doctor's advise.  Dose and duration depends upon doctor's prescription.

    2. Check for validity of the above mentioned formulation, this is available in literature, but I think their is some mistake in 5ml dose gives 20 mEq and batch size calculations. But the process is authentic and material used.  Experts in this field can easily detect, I am not correcting it, because pratical yield 1000 litre should contains 266 kg of KCl for 5 ml dose....................,.



    Sunday, March 3, 2013

    Sindhi Kadhi /Sindhi Karhi سندھی کڑھی

    Sindhi Kadhi is a very delicious and full vegetarian dish. It is different from Punjabi Karhi, no yoghurt or Pakoras are used in its preparation as in Punjabi Karhi, but seasonal vegetables are used. I Like this Kadhi very much because a lot of vegetables are used, with tart taste of Imli (Tamarind).

    Sindhi Karhi
    Ingredients:

    • Arhar Ki dal (Tur Dal)   1/4 cup
    • Besan   3-4 tablespoon
    • Oil 1/4 to 1/2 cup
    • Tomatoes  chopped 2-3
    • Ginger crushed 1 teaspoon
    • Green Chillies  2-3
    • Fresh Coriander leaves

    Seasonal Vegetables:

    • Potatoes chopped in cubes  2-3
    • Gawar Phalli trimmed and chopped in 2
    • Sojni Ki Phalli (Drum Sticks)   chopped into finger size  5-6
    • Brinjal chopped 1
    • Carrot chopped in discs  1
    • Okra trimmed 10-12
    • Cauliflower  chopped  1 cup
    • Peas 1/4 cup

    Spices:

    • Salt to taste
    • Red Chillies powder 1-2 teaspoon
    • Haldi powder 1/4 teaspoon  + 1/2 teaspoon
    • Coriander powder 1teaspoon
    • Cumin powder 1 teaspoon
    • Tamarind pulp 2 tablespoon

    Tarka Ingredients:
    • Karhi Patta (Kadhi patta)  10-12
    • Mustard black whole 1 /2 teaspoon
    • Fenugreek seed whole 1/4 teaspoon
    • Cumin seeds whole 1 teaspoon
    • Heing  1 pinch
    • Oil 2 tablespoon

    Procedure:

    • Boil tur dal in enough water and 1/4 teaspoon haldi. Drain and keep aside.
    • Dry roast besan in  a pan till pungent on low flame for 3-4 minutes.
    • Remove from the pan and cool.

    • Saute onion in 2 tablespoon of oil.
    • Add ginger garlic paste fry, then add tomatoes and spices and fry for few more minute.
    • Then add vegetables,  fry for 2-3 minutes then add boiled dall.
    • Now dissolve  roasted besan in 3 glass of water and add to to curry.
    • Cook on medium heat for 15-20 minutes.
    • Sprinkle Green Chillies and Fresh Coriander leaves and simmer.

    Applying Tarka:

    • Now heat 2 tablespoon of oil in a frying pan. Add mustard seeds and heing, fry till pop. Then add fenugreek seeds, Karhi patta and cumin seed fry for 2-3 minutes. Then pour over the prepared Kadhi.


    Delicious Sindhi Kadhi is ready.
    Serve with Boiled Rice, Papad and Fried Potatoes.