Dhaka Chicken ڈھاکہ چکن ঢাকা চিকেন

Dhaka Chicken is a tasty , tangy and crunchy dish from Bangladesh capital city Dhaka.

Dhaka Chicken   ڈھاکہ چکن 

Ingredients:

• Chicken 8 pieces
• Oil for frying
• Eggs beaten for coating  1-2
• White sesame for coating 1/2 - 1 cup

Batter:

• Maida (wheat starch)  1/2 cup
• Corn starch 1 table spoon
• Yoghurt 1/2 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chilli cutter 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin seed  powder1 teaspoon
• Baking soda 1/2 teaspoon
• Sugar 1 teaspoon
• Mustard powder 1 teaspoon
• Ajwain 1/4 teaspoon
• Chinese salt MSG 1 teaspoon
• Vinegar 1 tablespoon
• Soy sauce 1 teaspoon

Procedure:

• Mix all batter material in yogurt and mix well.
• Apply batter on chicken pieces and keep in a cool place for 2 hours to marinate.
• Now heat oil in a Karahi.
• Dip the marinated chicken pieces in beaten egg, then roll in sesame seeds.
• Deep fry in oil on medium flame till chicken is tender and golden.
• Delicious Dhaka Chicken is ready to serve.

Lemon Pickle لیموں کا اچار

Lemon Pickle is a tangy and mouth watering pickle full of vitamin C .  

Lemon Pickle لیموں کا اچار

Ingredients: 

• Lemon diced    1 kg
• Oil 1-2 litre
• Salt 2-3 teaspoon
• Red Chillies cutter  2-3 teaspoon
• Haldi 1 teaspoon
• Mustard  seed whole 2 teaspoon
• Fennel whole 2 teaspoon
• Fenugreek seed 2 teaspoon
• Kalaunji  2 teaspoon

Procedure:

• Mix all  spices together and apply on lemon diced.
• Keep in sunlight for 1 full day.
• Now put the spiced lemon in a Martabana or pickle pot, and pour over oil.
• Close the lid and keep the pot in a dark and warm place for 1-2 weeks.
• Delicious Lemon Pickle will be ready to eat.
• Serve with rice and dal dishes.

French Toast فرنچ ٹوسٹ

French Toast is a world renowned French breakfast dish. It has various versions in different European countries. But I am listing here basic French  Toast recipe.

French Toast

Ingredients:

• Bread Slices (preferable 1 day old)   6 pieces
• Egg  3
• Milk 1/2 cup
• Icing Sugar 1 tablespoon
• Cinnamon powder 1/3-1/2 teaspoon

Topping:

• Butter  as required
• Honey  as required
• Jam  as required.

Procedure:

• Break eggs in a bowl, add milk , cinnamon and icing sugar.
• Beat well keep aside.
• Heat little oil in a frying pan.
• Dip bread slices in the egg mixture.
• Fry in oil till golden colour on both side.
• Remove in a serving plate.
• Apply  butter, honey and jam.

Delicious French Toast is ready.

Serve with hot tea.

Karele Ki Sabzi/Bhujia کریلے کی بھجیا Bitter Gourd Bhujia

Karele Ki Sabzi is a very tasty and effective bhujia for many health benefits. Very simple to cook. Diabetic patients can get benefits of this vegetable.

Karele Ki Sabzi/Bhujia

Ingredients:

• Karele (bitter Gourd) chopped and shaved slightly  5-6
• Oil 3/4 cup
• Onion chopped  2-3
• Tomatoes chopped 2-3
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/4 teaspoon

Procedure:

• Boil chopped karele in water for 5 minutes. Drain and dry.
• Now saute onion in oil, then add tomatoes and spices. 
• Fry for 4-5 minutes.
• Add boiled karele and fry for 2-3 minutes and cook on low flame till karele are cooked and tender.
• Serve with roti and Kachi Lassi.

Beef Rendang (Indonesian and Malaysian Celebrated Dish)

Today my younger children are returning home after spending a week long summer vacations at their maternal grands. We are cooking most celebrated dish of Indonesia to welcome them at home. This dish also popular in Malaysia, Singapore, Brunei and Thailand.

Beef Rendang

Ingredients:

• Beef Chunks   1 kg
• Oil 1 cup
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon grass chopped 2 stalks
• Lemon juice 1-2 teaspoon
• Tamarind paste 1 teaspoon
• Desiccated coconut 1 teaspoon
• Coconut Milk  1 cup
• Lemon zest strips 1/2 teaspoon
• Brown sugar or caramelized sugar  2 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies whole 3-4
• Coriander powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Garam Masala powder 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 1-2 minutes.
• Then add lemon grass, lemon juice,desiccated coconut, lemon zest , salt and spices except garam masala.
• Fry for few minutes then add meat and coconut milk and fry for 5 more minutes.
• Add 1-2 cup water and continue to cook on low flame till beef is fully tender.
• Evaporate excess water if any, on high flame.
• Sprinkle garma masala, add sugar, lemon juice and tamarind paste.
• Cook for few minutes then simmer.
• Delicious Beef Rendang is ready to serve.
• Serve with steamed rice.

Chawal Ki Pinni (Pure Punjabi Dessert) چاول کی پِنّی

Chawal Ki Pinni is an oldest sweetmeat of wedding in Punjab. Desi Ghee or Butter was used in its preparation and was very popular. Nowaday my mother made this pinni and I asked this recipe is my mother own.

Rice Flour Pinni

Ingredients:

• Rice  2 cup
• Icing sugar  1 cup
• Butter/Desi ghee/Margarin 50g
• Cardamom powder  1/2 teaspoon
• Kishmish (raisins)  1/2 tablespoon
• Almond chopped 1/2 tablespoon

Procedure:

• Thoroughly wash the rice , then soak for 1/2 hour.
• Drain and dry in sunlight, or in a large pan kept on tawa (Iron skillet) on medium flame with constant stirring. Cool, when drying on flame.
• Grind the dried rice, then mix with sugar, cardamom powder, kishmish, almond and butter.
• Mix and rub again and again with hand in a large thaal (platter).
• Now made 2 inch round ball from this mixture.
• Delicious Chawal Ki Pinnis are ready.
• Serve as you wish.

Note: a little hot/warm milk can be added as a binder if facing problem with round ball making.

Kabuli Chana Curry کابلی چنے کا سالن

Kabuli Chana Curry (Sufaid Cholay Ka salan) is a  rich of nutrition curry. It is a common man curry , road side vendor are serving Nann Cholay everywhere is market.

 کابلی چنے کا سالن

Ingredients:

• Chickpea (Kabuli/Sufaid Chana) 200g
• Onion  chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1cup
• Green Chillies whole 2-3
• Fresh coriander leaves  for garnish
• Baking Soda for soaking 1 teaspoon
• Salt to taste
• Red Chillies 1 + 1/2 teaspoon
• Haldi 1/2 teaspoon
• Cloves whole 4-5
• Black pepper whole 8-10
• Garam Masala powder 1 teaspoon

Procedure:

• Thoroughly wash and soak kabuli chana in enough water for 6-8 hours, while adding 1 teaspoon of baking soda.
• Take 2 glass of water in a pan, add soaked chana , onion, tomatoes and spices except garam masala.
• Cook on medium flame till tender. 
• Add oil and fry on high flame, when oil separates out add 1 glass water.
• Sprinkle garam masala and cook on low flame for 15 minutes.
• Garnish with green chillies and fresh coriander leaves and simmer.
• Delicious Kabuli Chana Curry is ready.
• Serve with roti/naan  and pickle or mint chutney raita. 

Chilli Garlic Chutney with Namkeen Lassi (Punjabi Style) لال مرچ اور لہسن کی چٹنی نمکین لسّی کے ساتھ پنجابی انداز

I learned from village when there is a hot and sunny day , it is better to drink Namkeen Lassi and eat simple Roti Chutney. Here is the simple village meal of summer. You will enjoy this simple meal, its very tasty and yummy.

Chilli Garlic Chutney

 Garlic  Chilli Chutney with Namkeen Lassi

Ingredients:

• Red Chillies whole 10-12 nos.
• Garlic cloves 5-6
• Salt to taste
• Butter or Desi ghee as required
• Yoghurt  1 pao (250g) for single serving
• Roti 1-2 for single serving (freshly baked)

Procedure:

• Soak red chillies in water for 10-15 minutes.
• Grind soaked red chillies with salt and garlic (in kundi and dasta or sit batta).
• The Chilli Garlic Chutney is ready.

• Prepared glass of Namkeen Lassi in a blender , add salt to taste.

• Now bake fresh roti.
• When roti is hot put some butter on it with little Chilli Garlic Chantey, spread it all around roti.
• Role the roti, and enjoy with glass of Namkeen Lassi.

Kachi Lassi کچی لسّی

Kachi Lassi is a very effective drink in summer. Its recipe is very simple but benefits are many. It is used to neutralize the heat of liver and bladder. It is also effective in burning of urine. It is widely used after eating mangoes and bitter gourd bhujia.

کچی لسّی جگراور مثانے کی گرمی دور کرتی ھے اور پیشاب کی جلن میں افاقہ پہنچاتی ھے۔ اسے عموماً  آم اور کریلے کی سبزی کےساتھ  پیا جاتا ھے۔

 Kachi Lassi  کچی لسَی

Ingredients:

• Milk chilled  1 glass
• Chilled Water 1 glass
• Salt 1-2 teaspoon

Procedure:

• Add milk and salt to chilled water and mix well.
• Delicious Kachi Lassi is ready to serve after Mangoes or with Bitter gourd bhujia or any food lunch or dinner. 

Bukhari Rice (Saudi Steamed Rice) ارز بخاري بالدجاج

Bukhari Rice is a most popular Steamed Rice dish of Kingdom of Saudi Arabia. It is one of the most consumed dish in Saudi Arabia.  It is a very tasty dish cooked with meat or chicken.

سعودی عرب کی ڈش بخاری رائس

Ingredients:

• Rice 500-700g
• Chicken cut into 4 pieces 1 no.
• Oil 1 cup
• Tomatoes   chopped 2-3
• Onion chopped 2-3
• Carrot grated 2
• Lemon chopped 1

Ingredients to be added at steaming stage:

• Tomato paste 1 tablespoon 
• Raisins 1 tablespoon
• Pine nuts 1 tablespoon
• Almonds slivered 1 tablespoon

Powder spices:

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

Whole spices:

• Cloves whole 10-12
• Cardamom green 6
• Cardamom brown 2
• Cinnamon sticks 3
• Black pepper whole 1 teaspoon
• Cumin whole 1 teaspoon
• Mace 2-3 pieces

Procedure:

• Wash and soak rice for 1/2 hour, drain and keep aside.
• Now in a pan fry onion in oil till golden brown.
• Add spices fry for 1 minute, then add tomatoes and fry for 2-3 minutes.
• Then add chicken and fry for 5 more minutes, then add carrot and fry for another 2 minutes.
• Cook on medium flame till chicken is tender. Add 1/4 cup water if desired.
• Take out Chicken pieces and keep aside.
• Add soaked rice and enough water, 1 inch above the rice level. (2-3 glass water).
• Continue to cook till rice is near to done.
• Sprinkle steaming ingredients on top. Then place chicken pieces and simmer for 10-15 minutes.
• Delicious Bukhari Rice are ready to serve.

Dal Makhani دال مکھنی ਦਾਲ ਮੱਖਣੀ

Dal Makhni is a most popular dal dish of Punjab. Its buttery flavour and creamy texture gives this dish a unique popularity.

दाल मखानी

Dal Makhni 

دال مکھنی

Ingredients:

• Sabut Mash ki Dal/ Mah de Dal (Black whole lentil)   1 cup
• Rajma/Lal lobia (Red Kidney Beans)  1 tablespoon
• Onion chopped 1
• Tomatoes chopped  2
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies for garnish 2
• Fresh Coriander leaves for garnish
• Fresh whipped cream for garnish  1 table spoon
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Asafoetida (Hing)  1 pinch
• Garam Masala 1/2 teaspoon

Tarka Ingrdients:

• Butter 1/2 cup
• Garlic cloves chopped into discs   4-5
• Cumin seed whole 1 teaspoon
• Red Chillies whole 3-4
• Ginger cut into sticks (Julienne cut)  1 teaspoon

Procedure:

• Soak sabut mash ki dal and rajma in water 5-6 hours.
• Take 2-3 cup water in a pan add dal, rajma , onions, tomatoes, ginger garlic paste and spices.
• Continue to cook on medium flame till dal and rajma are tender.
• Slightly mash with hand masher, then garnish with fresh coriander leaves, green chillies and fresh cream.
• Simmer for 1-2 minutes.
• Dal Makhni is ready for Tarka.

Tarka Procedure:

• Heat butter in a frying pan.
• Add garlic cloves  , fry till light golden.
• Then add red chillies whole, cumin seed and ginger, fry for 1-2 minutes.
• Pour over the prepared Dal Makhni.
• Dal Makhni is ready to serve.
• Serve with Roti/ boiled Rice and pickle.

Chicken Mandi Rice (National Dish of Yemen) مندي دجاج

Chicken Mandi Rice is one of the most popular dish in Middle East. It originates in Yemen and popular in Saudi arabia, the United Arab Emirates, Syria and Egypt. I think it is a wonderful dish with all nutritious and taste you can not forget. Look at the colour and aroma in the below pictures, your mouth is filling with water.

یمن کی قومی ڈش مندی چاول

Chicken Mandi

Chicken Mandi Rice During cooking at Smoking Stage مندي الدجاج أثناء الطهي

Ingredients:

• Chicken, cut into 4 pieces,   1 no.
• Oil  1 + 1/2 cup
• Tomatoes chopped  3-4 
• Onion chopped 2
• Ginger paste 1/2 + 1/2 teaspoon (for coating and curry)
• Garlic paste 1/2 +1/2 teaspoon (for coating and curry)
• Green Chillies whole  4-5

• Rice 1/2  -  3/4 kg

For Smoking:

• Butter   1/4 cup
• Onion layer cup or aluminium foil 1
• Burning coal 1-2

For Garnish:

• Pine nuts   1-2 teaspoon spoon
• Pistachio 1-2 teaspoon
• Raisins 1-2 teaspoon
• Almonds 1-2 teaspoon
• Saffron  10-15 threads

Spices:

Powder spices

• Salt to taste
• Black pepper powder 1 teaspoon
• Coriander powder 1 teaspoon
• Khoranjan  powder 1 teaspoon
• Kababa powder 1 teaspoon
• Sumuk powder or Dry Lemon powder 1 teaspoon

Whole spices

• Black pepper whole 1/2 teaspoon
• Cloves whole 12
• Cardamom green whole 6
• Cinnamon sticks 3
• Cumin seeds whole 1 teaspoon

Procedure:

• Soak rice in enough water for 1/2 hour, wash and drain. Keep aside.
• Thoroughly wash the chicken pieces then dry.
• Apply 1/2 quantity of powder spices after mixing all spices together,  1/2 quantities of Ginger garlic paste on Chicken pieces and keep aside in a cool place  for marination (1-2 hours).
• Grill Chicken on charcoal fire or on gas griller till tender. Keep aside.
• Now Fry onion in oil till golden brown
• Add remaining quantities of ginger garlic pastes and powder spices and whole spices fry for 2 minutes then add tomatoes and further fry for 3-5 minutes. Add soaked rice and  2-3 glass water (water should be 1 inch above the rice level) and continue to cook till near to cook.  
• Sprinkle garnish , put grilled chicken pieces, onion cup conatin burning coals and butter. 
• Simmer for 10-15 minutes.
• Delicious Chicken Mandi Rice is ready.
• Serve with Dakkous and Salad.

Dal Moong Sabut Tadka/Tarka دال مونگ ثابت تڑکے والی दाल मूंग तड़का

Dal Moong Sabut Tarkay Wali is a very Delicious and nutritious dal curry from Pakistani cuisine. This dal is full of vegetable proteins.

Dal Moong Sabut Tadka/Tarka  دال مونگ ثابت تڑکے والی  

Ingredients:

• Dal Moong  Sabut (Green Lentils)   1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomatoes chopped 2
• Green Chillies  2
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Garam Masala  1/2 teaspoon

Tarda (Tarka) Ingredients ( تڑکے کے اجزاَ ):

• Ghee 1/2 cup
• Garlic cloves disc cut  4-5
• Onion finely chopped  1
• Ginger stick cut (Julienne cutting)  1 teaspoon

Procedure:

• Wash the dal thoroughly.
• Take 2 cup water in a pan, add washed dal, add ginger, garlic paste, tomatoes, and spices.
• Start cooking on medium flame, continue to cook till dal is tender.
• Garnish with green chillies and  fresh coriander leaves.
• Sabut Massor Ki Dal is ready for tarka.

Tarka Procedure:

• Heat oil in a pan , add onion and garlic and fry to a golden tone, then add ginger..
• Pour over prepared Sabut Dal Moong Curry.
• Delicious Dal Moong Tarka is Ready.
• Serve with Roti and melted butter.

Garlic Pickle لہسن کا اچار الثوم المخلل

Garlic pickle is a heart friendly pickle. It is very delicious and tangy. However its cost is almost double the regular pickles. Small variety of garlic is used for its preparation.

लहसुन का अचार

Garlic Pickle  لہسن کا اچار  

Ingredients:

• Fresh garlic cloves, skinless and white  1 kg
• Mustard oil 1-1 litre
• Salt 2-3 tablespoon
• Red Chillies powder 2-3 tablespoon
• Haldi powder  1 teaspoon
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 2 teaspoon
• Methidana   2 teaspoon
• Fennel 2 teaspoon
• Kalaunji 2 teaspoon
• Red Chilli Whole for tempering 5-6
• Karri patta   10-12

Procedure:

• Thoroughly wash the garlic cloves, then dry.
• Now apply salt and haldi on garlic cloves and keep in sunlight for 1-2 days.
• Heat oil in a pan , add garlic to it and cook on high flame for 10 minutes.
• Now remove the cooked garlic in a storage pot (Martaban), sprinkle remaining spices, pour over used oil. and mix well.
• Take 2 tablespoon oil in a frying pan, add whole chillies and Karri patta, fry for few minutes. Then apply temering on prepared garlic pickle.
• Keep in dark and cool place for 1 week.
• Tangy Garlic Pickle is ready to use.

Chanay Ki Dal Ka Halwa چنے کی دال کا حلوہ चना दाल हलवा

Chanay Ki Dal Ka Halwa is a very popular halwa dessert made from chickpea dal. Tonight is Shab-e-Miraj when Prophet Muhammad peace be upon him visited Allah on seventh sky. Here in Pakistan and India in the next month of Shaban, Muslim cooks dessert like Chanay Ki Dal Ka Halwa, Suji Ka Halwa and many other sweet dishes. So I am posting here the recipe of Chany Ki Dal Ka Halwa on the holy night of Shab-eMiraj  for the Shab-e-Barat, celebrated on 15th of Shaban,  the Muslim Calender Month before Ramadan when peoples are Cooking Dessert Dished and sharing with their neighbours and relatives.
I dedicate my this recipe to my mother in law Mrs Fahmida Begum, who send each years this halwa to her daughter (my wife) regularly on Shab-e-Barat.

Chanay Ki Dal Ka Halwa    چنے کی دال کا حلوہ

Ingredient:

• Chanay Ki Dal (Chickpea Dal)  2/3 kg (3 pao)
• Sugar  1/2 kg
• Ghee 1/2 kg
• Cardamom green cracked 5-6
• Raisins 1 tablespoon
• Pistachio chopped 1 tablespoon
• Almonds chopped 1 tablespoon

Procedure: 

• Wash and soak dal for 2 hours. 
• Boil soaked dal in enough water.  Drain, cool and keep aside.
• Then grind the boiled dal to a fine texture.
• Now roast the grinded dal in a pan on medium flame to evaporate excess water. 
• Now in another pan melt ghee, add cardamoms and fry for 1-2 minute.
• یعنی الائچی ڈال کر کڑکڑا لیں
• Add sugar  and 1 cup water and with constant stirring make thick sugary syrup.
• At this stage add roasted dal and nuts , mix quickly and stirr quickly, 3-5 minutes.
• Remove in a pre-glazed platter (Thaal).
• پہلے سے تیل لگے تھال میں نکال لیں
• Cool and cut into pieces of your desired shape.
• Delicious Chanay Ki Dal Ka Halwa is ready.
• Enjoy and Distribute among neighbours and relatives.

Simplified Procedure:

• The above mentioned procedure can be made easy by reducing Dal quantity to 1/2 kg and in procedure after melting and adding cardamom you can add roasted dal and continue to cook for 15-20 minutes.
• Then add sugar and nuts and stirr fast.
• Remove in pre-glazed thall and cool and cut in desired shape.

Chanay Ki Dal Aur Baingan چنے کی دال اور بینگن दाल और बैंगन

Chanay ki Dal Aur Baingan is a speciality of  Khala Hameeda (my mother's younger sister). She liked to cook it very much. It is very tasty vegetarian dish popular in Punjab.

Chanay Ki Dal Aur Baingan  چنے کی دال اور بینگن 

Ingredients:

• Egg plant (Baingan/Brinjal/Aubergine) chopped   3-4 medium size
• Dal Channa (Chickpea Dal)  1 pao (250g)
• Onion chopped  2
• Tomatoes chopped  2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for Garnish
• Green Chillies for Garnish
• Salt to taste
• Red Chillies  1-2 teaspoon
• Haldi  1/2 easpoon
• Coriander powder  1 + 1/2  teaspoon
• Garam Masla powder  1 teaspoon

Procedure:

• Wash then soak dal in water for  1 hour.
• Boil the soaked dal in enough water, drain and keep aside. 
• Now light brown onion in oil, add ginger garlic pastes, tomatoes and spices. 
• Fry till oil separates out.
• Add brinjal fry for 3 minutes them simmer till brinjals are cooked.
• Now add boiled dal and continue to cook on low heat for 8-10 mintes.
• Garnish with green chillies and fresh coriander leaves and simmer for 5 more minutes.
• Delicious Chanay Ki Dal aur Baingan is ready.
• Serve with boiled rice or roti and pickle.

Mango Chutney کیری کی چٹنی، آم کی چٹنی، مینگو چٹنی आम चटनी

Mango Chutney is a very tangy, sweet and sour, chutpatti, delicious and mouthwatering side dish of Pakistan liked by older, youngster and children of all age group. Whenever there is mango chutney on the table there is no first turn on table, all want to lick first. You can not resist to eat.

المانجو الصلصة

Mango Chutney  آم کی چٹنی

Ingredients:

• Raw Mangoes 2 kg
• Sugar 500-700 gm
• Garam masala 1/4 teaspoon
• Cumin seed  1/2 teaspoon
• Salt 1/4 teaspoon

Procedure:

• Peel raw mangoes. 
• Make slices of size your choice.
• Discard stone (seed).
• Take 1 litre water in a pan add raw mango slices. Boil for 10-15 minutes, drain.
• Now in an another pan put boiled raw mango slices add sugar and spices.
• Cook for 20-30 minutes on medium heat.
• Remove from flame, keep in dark for 2 days.
• Reheat the prepared chutney for 20-30 minutes on low flame.
• Cool and fill in glass jars.
• The mouthwatering Mango Chutney is ready to eat.

Sandesh سندیش सन्देश

Sandesh is a mouth watering sweetmeat. Its preparation is very simple everybody can easily prepare it at home.  When I was working for Ahmed Food Industries. I was dealing with QC of Freshwell brand of Sweetmeats of Ahmed Foods.   

Sandesh Real Recipe

Sandesh with khoya

Ingredients:

• Milk full cream   2 litre
• Cardamom powder 1/4 teaspoon
• Icing sugar 1/3 cup
• Citric acid 1-2 teaspoon
• Vanilla essence  few drops
• Pistachio chopped for garnish

Procedure:

• Boil milk in a pan.
• At boiling point add citric acid to curdle (coagulate) the milk with constant stiring.
• Drain water retain solids, solids are known as Chaina چھینا (cottage cheese). Cool and keep aside.
• Now add icing sugar, cardamom powder and vanilla essence and dough well by rubbing.
• Make small balls, decorate with chopped pistachio.
• Cool in refrigerator and serve.

Note:

• Cow's milk is best for Sandesh making.
• For more taste some khoya can be added during rubbing.
• Citric acid can be replaced with 1-2 tablespoon of lemon juice.
• 2 tablespoon full cream dry milk powder can also be added during rubbing.

Khichdi / Khichri کھچڑی खिचड़ी

Khichdi is an easy to digest food. When you are not feeling well and your tummy is not accepting regular food and doctors suggest you eat an easily digestible food or light food. Khichdi is the best food at that time.

Khichdi  کچھڑی

Ingredients:

• Rice  2-3 cup
• Dal Mung/Moong/Yellow lentil   1 cup
• Oil 1 cup
• Onion chopped  2-3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Turmeric 1/2 teaspoon
• Black pepper whole 12-15 
• Cinnamon stick 1-2
• Cardamom brown 1
• Cardamom green 2-3
• Cloves whole 6-8

Procedure:

• Soak rice in water for 20-30 minutes.
• Wash and drain. Keep aside.
• Soak dal in water for 15 minutes, wash and drain. Keep aside.
• Fry onion in oil till golden brown.
• Add cardamoms, cloves, black pepper, and cinnamon. Then add ginger garlic pastes and salt , chilli and turmeric and 1/2 cup water and fry for 3-5 minutes.
• Now add soaked dal, cook till half tender.
• Add 2-3 glass water, then add soaked rice and continue to cook till rice is nearly cooked.
• Simmer for 10 minutes.
• Delicious and easily digestible Khichdi is ready.
• Serve as desired.
• Can also be served with salted yoghurt if needed.

Shrikhand شری کھنڈ श्रीखण्ड

Shrikhand is a traditional dessert from Maharashtra state of India. Gujarati peoples living in Karachi are fond of their traditional sweet dish.

Shrikhand

Ingredients:

• Yoghurt (full cream) 1 kg
• Icing sugar 200 gm (1 cup)
• Pistachio chopped 1 tablespoon
• Saffron few threads
• Cardamom green seed's powder 1/6 teaspoon
• Malmal cloth for hanging

Procedure:

• Put yoghurt in malmal and hang for 6-8 hours in a cool and dry place.
• Retain solid and destroy liquid. 
• Take the solid mass in a bowl, whisk well.
• Add icing sugar, cardamom green seed's powder and pistachio.
• Put saffron thread in 1 teaspoon of hot milk or water and mix to the above mixture.
• Delicious Shrikhand is ready. Refrigerate then serve.

• Fresh mango pulp or strawberry pulp can be replaced with saffron for another version of Shrikhand.