Galawat Ke Kabab گلاوٹ کے کباب

Galawat Ke Kabab are a delicious  and mouth watering Kabab which melts in your mouth. This is a specialty of Lucknow(لکھنؤ ) . Many peoples of Lucknow  migrated to Karachi during creation of Pakistan. 

گلاوٹ کے کباب

Ingredients:

• Keema(Qeema/Minced Meat)   1/2 kg
• Raw papaya grinded  1 tablespoon
• Onion finely chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves finely chopped 2 tablespoon
• Fresh Mint leaves finely chopped  2 tablespoon
• Green Chillies  finely chopped   3-4
• Oil for shallow fry
• Egg (optional) beaten 1
• Salt to taste
• Red Chillies 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1 teaspoon
• Poppy seeds soaked and grinded  1 tablespoon
• Black pepper powder 1 teaspoon
• Roasted Gram skinless, grinded  1 tablespoon or
• Chickpea dal dry roasted and grinded

Procedure:

• Mix all ingredients to the minced meat , dough well and keep aside for 1 hour to marinate and tenderness.
• Now make 2-3 inch size round patties and shallow fry till tender and golden brown.
• Delicious Galawat Ke Kabab are ready.
• Serve with Paratha, Mint Chutney/Raita and Onion shredded.

Kashmiri Pulao کشمیری پلاؤ

Kashmir is located in North of Pakistan, very beautiful , mountainous and rich cultured region. Kashmiri Pualo is one of the most popular rice dish from Kashmir. Fresh fruits and dried fruits are added with or without meat with sweet taste and no chilli but a lot of whole  garam masala.

Kashmiri Pulao   کشمیری  پلاؤ

Ingredients:

• Rice   1/2 kg
• Boneless chicken cubes  1/2 kg
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Fresh Coriander leaves for garnish
• Fresh Mint leaves for garnish
• Saffron for garnish few thread
• Oil 1 cup

Spices:

• Salt 2 teaspoon
• Cardamom large 2
• Cardamom small 6
• Cinnamon sticks 2
• Cloves whole  8
• Mace 2 petals
• Black pepper whole 1/2 teaspoon
• Bay leaves  2
• Kashmiri Caraway  1 teaspoon
• Cumin seeds whole 1 teaspoon
• Fennel seeds 1 teaspoon
• Sugar 1 teaspoon

Dry Fruits:

• Almonds   15
• Pistachio 1 tablespoon
• Wall nuts 3
• Pine nuts  2 teaspoon
• Coconut sliced 1 tablespoon
• Raisin 1 tablespoon
• Kaju  10

Fresh Fruits:

• Apple diced  1 cup
• Pomegranate 1 cup
• Peach  diced 1 cup

Procedure:

• Thoroughly wash and soak rice for 30 minutes. Drain and keep aside.
• Fry onion in oil till light brown.
• Add ginger garlic paste fry for 2 minutes then add spices and chicken cubes. Fry for 3-5 more minutes.
• Then cook on medium flame till Chicken is tender. Add little water if needed during cooking.
• When Chicken is tender  add 3 glass water and cook when water boil add  soaked rice and continue to cook with constant stirring till rice is near to cook and most of the water is absorbed.
• Lower the flame sprinkle saffron, dried and fresh fruits then green chillies, coriander and mint leaves.
• Tightly close the lid and simmer for 10-15 minutes.
• Delicious Kashmiri Pulao is ready.
• Serve hot with salad and mint raita. 

Khashkhash Ka Salan (Poppy Seeds Curry) خشخاش کا سالن

Poppy seeds curry is a very delicious and simple curry. When eating you will like  distinct taste of this curry. Taste resembles to egg like curry. Try this simple and poor man recipe.

 خشخاش کا سالن

Ingredients:

• Khashkhash (Poppy seeds)  3 tablespoon
• Onion chopped 3
• Oil 1/2 cup
• Green chillies chopped 3
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chillies powder  1/2 teaspoon
• Haldi powder 1/4 teaspoon

Procedure:

• Thoroughly sift and wash the poppy seeds using a fine strainer.
• Soak for 1 hour then crush on a sil batta.
• Now saute onion in oil till soft.
• Add salt and spices fry for 2 minutes.
• Then add soaked and crushed poppy seeds, add 1 cup water and cook on medium flame for 10-15 minutes.
• Adjust consistency of gravy by adding more water.
• Garnish with fresh coriander leaves and simmer.
• Serve with Roti.