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.

Kofta Biryani کوفتہ بریانی

Here is a delicious Rice Dish for Eid ul Fitr " The Kofta Biryani". Try this on the coming Eid days and enjoys.

Kofta Biryani is a very tasty and different style of Biryani.  Kofta are much smaller in size than the regular kofta , around 1/2  to 3/4 inch in size.

Happy Eid Mubarak

Kofta Biryani  کوفتہ بریانی

Ingredients:

• Minced Meat 3/4 kg
• Rice , silky polished basmati  1/2 kg
• Oil 1cup
• Yoghurt 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies   3
• Fresh mint leaves 1 tablespoon
• Fresh coriander leaves 1 tablespoon
• Yellow food colour 1 pinch

Powder spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Poppy seed , soaked then crushed  1 teaspoon
• Roasted gram powder 1 tablespoon

Whole spices:

• Cumin seed whole 1 teaspoon
• Black pepper whole 15
• Cardamom green 5
• Cardamom brown 2
• Cloves whole 8
• Cinnamon sticks 4

Procedure:

• Mix together powder spices and make two portions.
• Boil rice in six glass of water with 2 teaspoons of salt added to it, till near to cook. ایک کنّی رہنے تک ابالیں.
• Drain and keep aside.

• Now mix 1 portion of powder  spices, 1/2 quantity of ginger garlic paste and mint and coriander leaves to the minced meat. Knead well. Then process in an electric processor for a smooth texture.
• Make 1/2 - 3/4 inch diameter ball from this well kneaded meat. keep aside.

• In another pan, fry onion in oil till golden brown. 
• Add remaining ginger garlic paste fry for 1 minute then add remaining  portion of powder spices, tomatoes, whole spices , green chillies and yoghurt and fry for 5 more minutes.
• Add 2 glass of water and cook for 10 minutes on low flame, then add prepared meat balls and continue to cook till meat is tender and very gravy becomes thick.
• Sprinkle fresh mint and coriander leaves.
• Now spread  the boiled rice at top of prepared kofta curry, sprinkle yellow food colour on top of rice. Simmer for 10-15 minutes.
• Delicious Kofta Biryani is ready.
• Mix well before serving.
• Serve with yoghurt mint raita and salad.