Gobhi Gosht (Caulflower with Beef) گوبھی گوشت

Gobhi Gosht is a popular dish, good in taste and aroma.

  گوبھی گوشت

Ingredients:

• Beef with bones 1/2 kg
• Phool Gobhi (Cauliflower), chopped 1/2 kg
• Tomatoes chopped 2-3
• Onion chopped 2
• Ginger paste 2 teaspoon
• Garlic paste 1 teaspoon
• Oil 1 cup
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder  1 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Garam Masala powder 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add beef fry for 2 minutes then add tomatoes, ginger garlic pastes, and spices except garam masala.
• Fry for 5 minutes, then add  2 cup water and cook on medium flame till beef is tender.
• Now add phool gobhi cook for 2-3 minutes on high flame then lower the flame and cook on low heat till phool gobhi is tender.
• Sprinkle garam masala and garnish with fresh coriander leaves and simmer.
• Delicious Gobhi Gosht is ready.
• Serve with chapati.

Note:  Melted butter/Desi ghee can be added when served to enhance flavour and taste.

Shikampuri Kabab شکم پوری کباب

Shikampuri Kabab are very very tasty and delicious form of  Kabab with centre of kabab filled with a mouth watering filling/stuffing of hung yoghurt with herbs and spices.

Shikampuri Kabab

Ingredients For Patties:

• Meat Cubes  1/2  kg
• Channa Dal   100 gram
• Egg beaten 2
• Oil fry shallow frying
• Onion chopped 2 medium size
• Garlic crushed one medium pod
• Ginger crushed 2 inch long piece
• Green Chillies chopped  2-3 nos.
• Fresh coriander leaves 1/2 cup chopped
• Red Chilli whole    6-8 (or more) nos.
• Cloves Whole     10 nos.
• Cardamom green whole   10-12 nos.
• Cardamon brown whole 2 nos
• Cinnamon stick  2 pieces
• Black pepper whole 12 nos
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon
• Salt to taste

Ingredients For Filling:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside.
• Hung yoghurt  1 cup
• Onion finely chopped 1
• Fresh Coriander leaves chopped 1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Green Chillies chopped 3
• Salt 1/2 teaspoon
• Black pepper powder 1/4 teaspoon

Filling/stuffing For Shikampuri Kabab

Procedure:

• Prepare filling/stuffing by adding all the filling ingredients to hung yoghurt and mix well. Keep aside
• Thoroughly wash and soak  channa dal in water for 1/2 hour.
• Take 2-4 glass of water in a pan , add channa dall, garlic, ginger, onion , meat cubes and spices and cook on medium flame till meat and dal are tender.
• Evaporate the water and grind the remaining mixture.
• Add egg, green chillies, fresh coriander leaves to this mixture and knead well.
• Make round flat Shami Kabab, insert a teaspoon of filling/stuffing to the centre of it and shallow fry on low heat till golden brown.
• Delicious Shikampuri  Kababs are ready
• Serve with rice/biryani ,salad and  raita.

Lauki Ki Bhujia لوکی کی بجھیا/سبزی

Lauki Ki Bhujia is a very good vegetarian dish. Cooked regularly throughout the year as Lauki (Bottle gourd) is available round the year.

Bottle Gourd Bhaji

Ingredients:

• Lauki (bottle gourd)   finely chopped  1/2 kg
• Oil 1/2 cup
• Onion finely chopped 1
• Tomato finely chopped 1
• Ginger garlic paste 1/2 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/2 teaspoon
• Fresh coriander leaves for garnish

Procedure:

• Fry onion in oil till light golden brown.
• Add ginger garlic paste  fry for 1-2 minutes then add tomato and spices fry for another 3-5 minutes.
• Now add lauki fry for 1 minute then lower the flame and cook till lauki is tender with lid on.
• Garnish with fresh coriander leave and serve.

Dam Ke Kabab دم کے کباب

Dam Ke Kabab are  very tangy and tasty kabab prepared in a pot. 

Dam Ke Kabab  دم کے کباب

Ingredients:

• Minced Meat (Keema/Qeema)   1/2 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Onion chopped 2
• Ginger paste 1teaspoon
• Garlic paste 1teaspoon
• Raw Papaya crushed  1 tablespoon
• Green Chillies chopped 3-4
• Fresh Coriander leaves for garnish
• Fresh Mint leaves for garnish
• Burning coal for smoke flavour  2-3
• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies whole 3-4
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Sesame seed 1 teaspoon
• Coconut chopped 1 teaspoon
• Poppy seeds 1 teaspoon

Salad:

• Lemon wedges
• Onion shredded 
• Mint raita

Procedure:

• Dry roast sesame, poppy seeds and coconut separately , cool and grind. Keep aside.
• Apply crushed papaya to the minced meat and keep aside for 1/2 hour.
• Now fry onion in oil till golden brown. 
• Add garlic, ginger, papaya coated minced meat, yoghurt  and spices and grinded and roasted poppy, sesame and coconut.  Fry for few minutes. Then continue to cook on low heat till minced meat is fully done.
• Garnish with green coriander and mint leaves and green chillies and put on top burning coal placed on a piece of bread/onion cup and immediately put on the lid. Simmer for 15 minutes.
• Delicious Dam Ke Kabab are ready.
• Serve with Salad , mint raita and paratha.

Doodh Dulari دودھ دلاری

Doodh Dualri is a very very sweet and delicious dessert.  It is prepared on special occasions like wedding and anniversaries.

Doodh Dulari  دودھ دلاری

Ingredients:
 Stage 1:

• Milk  1 litre
• Vanilla custard 5-6 teaspoonful
• Sugar 5-6 teaspoon
• Fresh cream 1 cup
• Khoya 1/2 cup

Stage 2:

• Coloured vermicellies 100g
• Milk 1/2 litre
• Sugar 3-4 teaspoon

Ingredients for Decoration:

• Crystal jelly Banana
• Crystal jelly Strawberry
• Coloured baby Chamcham 10
• Baby gulab jaman 5-6
• Pomegranate seeds fresh  1/2 cup
• Banana diced 2
• Apple diced 1 cup
• Grapes 1/2 cup
• Pineapples chopped  1/2 cup

Procedure:
Stage 1:

• Add custard powder and sugar to the milk , dissolve and cook on medium flame till thick, add fresh cream and khoya during cooking. Cool and keep aside.

Stage 2:

• Add coloured vermicellies and sugar to the milk and cook on medium flame till tender. Cool and keep aside.

Stage 3:

• Prepare crystal jellies separately according to the packet instructions. Set and cool. Keep aside.

• Now in a large bowl take cooked and cooled vermicellies and cooked and cooled custard. Mix together.

• Now cut firmed jellies according to your desired shape and size. Add some to the above vermicellies and custard mixture. and retain some for decoration on top.
• Also add fruits to the above  bowl of custard and vermicellies and mix.

• Now level the top layer, decorate with coloured chamcham and gulab jaman and remaining crystal jellies and fruits.

• Refrigerate to cool.

• Delicious , mouth watering and eye appealing Doodh Dulari is ready to serve.

Bhugo (Diplai Memon Dish) بھگو ڈپلائی میمن ڈش

Who are Diplai's?         Diplai Memon (Sindhi: ميمڻ; Urdu: میمن; ) are an ethnic group residing in Sindh Province of Pakistan. They speak Sindhi, one of the Indo-Aryan languages.

The Diplai Memons stem from the village of Diplo in the Thar desert (or Tharparkar District, Pakistan) which is a mere few miles from the Indo-Pakistan Border. Today, these "Diplais" are spread across the globe, with large concentrations in the regional town of Hyderabad in Pakistan, and in the Middle East. Diplais are generally engaged in either the professions, the civil bureaucracy or the business world, a few  are in pollitics also. Some famous personalities include Usman Diplai ,Dr. Sajjan Memon, Dr. Saleh Memon & Mr. Gul Mohd Lot. Haji Muhammad Ramzan, Haji Ahmed Ali, Abdullah M. Memon.

There is even a "Diplai Town" on the outskirts of Hyderabad, Pakistan. This "town" is generally where well to do Diplai's live (or have a second home, if they do not live in Hyderabad).

Bhugo is a traditional Dish of Diplai Memon community. This is usually cooked on Eid ul Azha in a large pot and eaten up in gathering. Very tender mutton meat with little spices and traditional touch. The following dish is cooked by Mr Saleem Abdullah Memon by his own hands and love for their family and send hadiyah to my family on first day of Eid ulAzha. Saleem Memon is owner of Sanfaz Mersi Food Industries and loves to eat food and cook their village food by himself.

Bhugo (Diplai Memon Dish)

Ingredients:

• Mutton     1 kg
• Oil 1 cup
• Onion chopped   3
• Tomatoes chopped  3
• Ginger crushed  2 teaspoon
• Garlic crushed  2 teaspoon
• Lemon halved for garnish 2
• Green Chillies halved in length  4
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 2 teaspoon
• Cumin powder  1 teaspoon

Procedure:

• Put all the ingredients in a pan except lemon green chillies and fresh coriander leave.
• Add 2 glass water and start cooking on low flame till mutton is fully tender.
• Garnish with lemon, green chillies and fresh coriander leaves and simmer for 20-30 minutes.
• Delicious Bhugo is ready. 
• Serve with Naan or Roti.

Kolhapuri Chicken कोल्हापूर चिकन کولھا پوری چکن

Kolhapur is a city of Southern State Maharashtra of India, popular for Kolhapuri Chappal and Spices. Kolhapuri Chicken is one of the most popular dish of Kolhapur. Fragrant, spicy, pungent and colourful dish with distinct taste. Kolhapuri Chappal also available in Karachi markets and many Kolhapuri people are living in Karachi.

Kolhapuri Chicken

Ingredients:

• Chicken normal cut  1 kg
• Oil 1 cup
• Yoghurt 3/4 cup
• Onion chopped 2
• Tomatoes chopped 3-4
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Lemon juice  1 tablespoon
• Fresh Coriander leaves  for garnish

Spices for Marination:

• Salt to taste
• Red Chillies 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon

Dry Roasted Spices:

• Coconut slices   1 tablespoon
• Peanuts  1 tablespoon
• Sesame 1 teaspoon
• Poppy seeds 1 teaspoon

Whole Spices:

• Bay leave 1 
• Cardamom small 4
• Cardamom large 2
• Cloves 6
• Black pepper 10-15
• Red Chillies whole 4
• Mace  1 petal
• Cinnamon 2 sticks
• Caraway 1 teaspoon

Procedure:

• Dry roast coconut, peanuts, sesame and poppy seeds individually , cool and grind . Keep aside.
• Mix red chillies, haldi, salt , cumin powder, ginger paste, garlic paste and lemon juice in yoghurt . Mix well then apply over chicken pieces and keep in a cool place for marination (1 hour).
• Now fry onion in oil till golden. 
• Add whole spices fry for 1 minutes, then add roasted and grounded ingredients  and tomatoes.
• Fry for 3-4 minutes then add marinated chicken pieces and fry on high flame for 5 minutes.
• Lower the heat and continue to cook till chicken is done and oil separates out.
• Garnish with fresh coriander leaves.
• Delicious Kolhapuri Chicken is ready to serve.

Band Gobhi Ki Bhujia / Cauliflower Bhujia بند گوبھی کی بھجیا

Band Gobhi Ki Bhujia is a very tasty , nutritious and health benefits vegetable dish.

 بند گوبھی کی بھجیا

Ingredients:

• Band Gobhi (Cauliflower) chopped 1 kg
• Oil  1 cup
• Onion chopped 2 
• Tomatoes chopped 3
• Ginger paste 1teaspoon
• Garlic paste 1teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies  1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Saute onion in oil till soft.
• Now add ginger garlic pastes, tomatoes and spices fry for 5 minutes.
• Then add band gobhi and fry for 5 minutes, then cook on low heat till tender.
• Garnish with fresh coriander leaves.
• Delicious Band Gobhi Ki Bhujia is ready.