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.