Mutton Biryani مٹن بریانی

Mutton Biryani is a very tasty biryani.  Its flavour and aroma you can not forget.

Masalay Dar Mutton Biryani

Ingredients:

• Mutton 1 kg
• Rice super fine quality 1/2 kg
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 4-5
• Onion chopped 3
• Ginger crushed 2 teaspoon
• Garlic crushed  2 teaspoon
• Green chillies chopped 2-3
• Fresh coriander leaves  chopped 1/2 cup
• Fresh Mint leaves chopped 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Cardamom brown whole 3
• Cardamom green   whole 5
• Cinnamon sticks 2
• Cloves whole 8
• Cumin whole 1 teaspoon
• Caraway whole 1 teaspoon
• Mace 3 petals
• Bay leaves 2
• Star aniseed  1 flower

Procedure:

• Thoroughly wash and soak rice in water for 1/2 hour.
• Take 5-6 glass of water in a pan, add soaked rice and 2-3 teaspoon of cooking salt.
• Boil till rice are near to tender.
• Drain water and retain boiled rice. Keep aside.
• Now in another pan  fry onion in oil till golden brown.
• Remove some fried onion for garnish.
• Add ginger garlic paste fry for 1 minute.
• Add tomatoes, yoghurt, green chillies , spices and mutton.  Fry for 5-6 minutes.
• Add 1-2 glass water and cook on medium flame till mutton is fully tender.
• Evaporate excess water to get a thick gravy. 
• The curry for biryani is ready.
• Now  arrange alternate layers of boiled rice and prepared mutton curry in a large pan.
• Garnish with fresh mint, fresh coriander leaves and retained fried onion.
• Simmer for 8-10 minutes.
• Delicious Mutton Biryani is ready.
• Serve hot with Mint Raita and salad.

Bengali Fish Curry বাংলা মাছ কারি بنگالی مچھلی کا سالن / بنگالی فش کری

Bengali Fish Curry is a world popular curry from Bangladesh. I ate this curry many time cooked by my Bengali friend living in Sher Shah Colony Karachi at least 20 years back.  It is cooked in mustard oil and served with boiled rice.

Bengali Fish Curry

Ingredients:

• Fish pieces   1 kg
• Mustard oil for frying

For Marination:

• Yoghurt 1-2 tablespoon
• Lemon juice  1 tablespoon
• Haldi powder 1/4 teaspoon
• Mustard powder  1 tablespoon
• Salt 1/2 teaspoon
• Cumin seed 1/2 teaspoon

For Curry:

• Mustard oil  1 cup
• Onion chopped 1-2
• Tomatoes chopped 2-3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Yoghurt beaten 1/2 cup
• Green Chillies trimmed 3
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red chilli powder 1 teaspoon
• Haldi powder 1/4 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Mustard powder 2 teaspoon
• Caraway whole 1 teaspoon
• Bay leaves 2
• Red Chillies whole 2-3

Procedure:

• Thoroughly wash and prepare the fish pieces for marination.
• Mix together marination ingredients and apply over fish pieces. 
• Keep aside for 1 hour.
• Then fry marinated fish pieces in hot mustard oil and keep aside.

• Now in another pan take 1 cup mustard oil.
• Heat oil and add onion, fry till golden.
• Now add ginger garlic paste and fry for 1 minute.
• Then add tomatoes, yoghurt , green chillies and spices, and fry for another 5-6  minutes.
• Now add fried fish pieces carefully to avoid breakage of fish pieces.
• Cook on low heat for 5-8 minutes with shaking of cooking pan.
• Garnish with fresh coriander leaves and simmer for 3-5 minutes.
• Serve hot with boiled rice.

Gulkand / Gulqand /Rose Petal Spread گلقند

Gulkand is a well known herbal preparation. It is used as laxative with warm milk before retiring as well as cardiac refreshing medicine.  It is also used in Metha Pan. You can prepare it at your home very easily for a fine quality gulkand rather than buying a substandard quality from market.

Gulkand

Rose Petals and Sugar

Ingredients:

• Rose Petals  1/2 kg
• Sugar  1/2 kg
• Airtight pot/pan for storage and aging

Procedure:

• Select freshly plucked roses.
• Remove petals from stem/rose hip.
• Wash under running water.
• Then spread on paper to remove excess water.
• Take petals in a pan, rub with hands.
• Then add sugar and again rub with hands.
• Now transfer into airtight pan/pot.
• Store in a dark place for 10-15 days for aging.
• Very fine quality Gulkand is ready.
• Use as required

Hyderabadi Tamatar Ka Kat حیدرآبادی ٹماٹر کا کٹ

Hyderabadi Tamatar Ka Kat is a very delicious, tangy and sour dish from Hyderabad Deccan community of Karachi. It is very easy to prepare.

Hyderabadi Tamatar Ka Kut

Ingredients:

• Tomatoes quartered  1 kg
• Tamarind pulp 2 teaspoon
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Salt to taste
• Red chillies powder  1 teaspoon
• Haldi 1/4 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon

Tarka/Tadka/Baghar Ingredients:

• Oil 1-2 tablespoon
• Garlic with skin crushed 2-3 cloves
• Red Chilli whole  5
• Cumin seed whole 1 teaspoon
• Mustard whole 1 teaspoon
• Karhi partta/Kadi patta   8-10

Garnish:

• Fresh Coriander leaves  a few
• Fresh Mint leaves 1 few

Serving:

• Boiled eggs, halved   6-8
• Boiled Rice as required
• Fried Dehydrated Meat slices  as required

Procedure:

• Take 1 glass water in a pan.
• Add tomatoes, tamarind pulp, ginger and garlic pastes, and spices to it.
• Cook on medium flame till tomatoes are tender and soft.
• Mash then grind the tomatoes, recook for 3-4 minutes to a runny thick texture.

Tarka/Tadka?Baghar

• Now fry tarka ingredients in oil in a frying pan.
• Pour over the prepared tomato curry.
• Garnish with fresh coriander and mint leaves and simmer.
• Delicious Hyderabadi Tamatar Ka Kat is ready.
• Add halved egg in each serving bowl/plate when serving.
• Serve with boiled rice and Tala Hua Sookha Gosht (Fried Dried Meat Slices).

Pomegranate Kheer / Anar Kheer انار کھیر

Anar Kheer is a very delicious kind of kheer. You can not forget its taste once you licked it.

Pomegranate Kheer

Anar Kheer

Ingredients:

• Milk full cream 1 litre
• Rice crushed  1/2  -  3/4 cup
• Sugar  1/2 - 3/4 cup
• Pistachio chopped  1 tablespoon
• Green cardamom seeds 1/4 teaspoon
• Kewra essence few drops
• Pomegranate seed fresh  1 cup

Procedure:

• Add all ingredients to the milk except pomegranate seeds.
• Cook on medium flame till thick (20-40 minutes)
• Remove in a large bowl to refrigerate.
• Add pomegranate seeds to chilled kheer and mix well just before serving.

Cream of Chicken Soup / کریم آف چکن سوپ

Cream of Chicken soup is a world famous soup. It is very tasty and delicious. Its creamy taste gives excellent mouth feel. Try it this Winter and get warm.

Cream of Chicken Soup

Ingredients:

• Chicken boneless cubes  100 g
• Carrot , finely diced 1
• Spring onion finely chopped
• Garlic cloves finely diced  2-3
• Ginger chopped 1/4 teaspoon
• Green chillies finely chopped 1
• Fresh coriander/parsley/basil/celery leaves finely chopped 1/2 teaspoon
• Maida (patent wheat flour)  2-3 teaspoon
• Corn Starch 1 teaspoon
• Salt to taste
• Black pepper 1/2teaspoon
• Chinese salt 1 teaspoon
• White pepper 1/4 teaspoon
• Haldi powder 1/6 teaspoon
• Burger cheese slices 2-3

Procedure: 

• Take  1 lite water in a pan.
• Add chicken cubes,  carrot, spring onion, ginger, garlic, green chillies, fresh coriander/celery/parsley leaves, salt, black and white peppers, Chinese salt and turmeric powder.
• Start cooking on low heat till chicken is well tender (30-60 minutes).
• Now dissolve maida and corn starch in a cup water and pour into cooking soup slowly and with constant stirring.
• When boil cook on low to medium flame for 5 more minutes.
• Add burger cheese slices and cook to dissolve with stirring.
• Delicious Cream of Chicken Soup is ready.
• Serve hot.

Gajrela (Punjabi Winter Dessert) / گجریلا

Gajrela is a very delicious Winter Dessert from Punjab. It is a very nutritious and energetic dessert. It provided extra energy to fight chilly weather in winter. Almost ever household in Punjab prepare it during cold weather. Children are fond of Gajrela. Only 3-4 table spoon are eaten up in the morning and evening. Here is my mother's recipe of Gajrela.

Gajrela (Carrots in Milk)

Ingredients:

• Full Cream Milk  2 litre
• Carrots grated   1 kg
• Sugar 1 cup
• Desi ghee/ Butter  100 g
• Pistachio chopped 1 tablespoon
• Almond chopped 1 tablespoon
• Rasin  1 tablespoon
• Coconut slices  1 tablespoon

Procedure:

• Place milk and grated carrots in a large pan.
• Continue to cook on low flame with occasional stirring till most of the water is evaporated. It will take 2-3 hours.
• When thick mass is obtained, add sugar,  desi ghee/butter and nuts.
• Then cook on medium to high flame with vigorous stirring to avoid sticking to the bottom and walls of the pan.
• Delicious Gajrela is ready.
• Serve hot/cold.

• Serving:  8

Cholistani Camel Meat Pulao چولستانی اونٹ کے گوشت کا پلاؤ

Cholistan is a dessert in South of Punjab, also known as Rohi. It is familiar for Camels, Car Dessert Safari.  Camels are part of Cholistan daily life. They use it for travelling in dessert, eating its meat and drinking its milk. Pulao is a famous dish of Punjab, so Pulao cooked with Camel Meat is delicious dish.

Camel Meat Pulao , Cholistan Punjab

Ingredients:

• Camel Meat  1 kg
• Rice , soaked in water 3 Pao (700-800 g)
• Oil 1 cup
• Onion chopped 3-4
• Tomatoes chopped 3
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt 2-3 teaspoon
• Red Chilli powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Cloves whole 10
• Cardamom small 8
• Cardamom small 4
• Cinnamon sticks 2
• Coriander whole 1 teaspoon
• Cumin Black whole 1 teaspoon
• Fennel whole 1 teaspoon

Procedure:

• Fry onion in oil till soft.
• Add  camel meat and spices and fry till meat change its colour (5-6 minutes)
• Then add tomatoes, yoghurt, ginger garlic paste and fry for 5-6 minutes on medium flame.
• Now add 3-4 glass water and cook on low-medium flame till Camel Meat is done (1-2 hours).
• When Camel Meat is tender add soaked rice and as much water so that water level should be 1 inch above the rice layer.
• Keep cooking on low heat and stir in intervals.
• It takes 8-10 minutes.
• When most of the water is absorbed by rice, simmer it for 10 minutes.
• Apply cloth or newspaper for simmering.
• Delicious Cholistani Camel Meat Pulao is ready.
• Serve hot with Mint Raita.

Saib Ka Murabba / Apple Preserve سیب کا مربّہ

Saib Ka Murabba is a centuries old herbal medicine. Hakim gives it to their patients after illness to overcome weakness. It is the oldest technique to get benefits of apple when it is not available in off season.  Here is the oldest recipe of Saib Ka Murabba.

Seb Ka Murabba

Apples in syrup

Prepared Apples

Removing Skin and Inner core of Apples

Ingredients:

• Apples 2 kg
• Sugar 2 kg
• Tatri 1-2 pinches
• Rose essence few drops
• Silver Foil (Chandi Kay warq)  for serving

Procedure:

• Remove skin of apples.
• Also remove inner seed part.
• Pierce the prepared apples with fork.
• Now put the prepared apples in a pan, add sugar at top.
• Keep for 24 hours, sugar will absorb apples moisture and you will get moist sugar after 24 hour.
• Now heat on a low flame, add little water if needed.
• Add tatri and cook till thick syrup is obtained.
• Remove from flame add rose essences and keep in dark for 20-30 days for aging.
• You will get transparent apples after this period. This is your saib ka murabba.
• Serve 1-2 bites with Silver foil(Chandi Kay Warq) wrapped around.

Sindhi Bhee Curry / Sindhi Bhee Ji Bhaji / Sindhi Kamal Kakdi Curry / Bhe Curry

It is one of the most popular and tasty dish of Sindh especially Northern Sindh Districts of Larkana, Sukkur and Shikarpur.  When I asked a friend Abdul Sattar Kaka belong to Begu Kaka Near Hyderabad, for any other popular dish of Sindh rather than I already cooked and shared he give me the name of Bhe/Bhee dish of Larkana. I asked him to arrange bhe vegetable and its recipe for me to cook and share on my blog. So he did it 2 days back. Now it is ready to share.

Sindhi Bhee 

Bhee Ready to Cook

Bhee/Bhe Vegetable

Ingredients:

• Bhee/Bhe/Lotus Root/Kamal Kakdi/Kanwal Kakri  vegetable  1 kg
• Oil 1cup
• Onion chopped 3
• Tomatoes chopped 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-5
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Thoroughly wash the bhee vegetable.
• Peel and chopped into disc form.
• Boil in water , drain and keep aside.
• Fry onion in oil till light brown.
• Add ginger garic paste fry for 1 minute.
• Then add toamtoes and spices and fry for 3-4 minutes and then add chopped and boiled  Bhe/Bhee. 
• Fry for 4-5 more minutes. 
• Add 1/2 cup water and cook on low flame for 5-10 minutes.
• Add green Chillies and garnish with fresh coriander leaves.
• Simmer for few minutes.
• Delicious Sindhi Bhee Ji Bhaji is ready.
• Serve with Roti.

Doodh Patti Chai / Milk Tea / دودھ پتّی چائے

Doodh Patti Chai is a very very tasty and strong form of Tea. Regular tea is made in water then a small quantity of milk is added. But Doodh Patti Tea is directly prepared in Milk. It is costlier than the regular tea.  It is popular all over Pakistan.  Tired off after full day of hard work try this recipe of Doodh Patti Chai.

Doodh Patti Chai

Ingredients:

• Milk  Full Cream 250 ml
• Tea 1 tea bag
• Sugar as desired
• Zeera Biscuit to serve

Procedure:

• Heat milk in a tea pot.
• Add sugar and 1 tea bag.
• When milk boils , cook for 3-4 minutes.
• Remove in a cup.
• Serve hot with Zeera Biscuit.

Food Industries in Karachi and Food Technology Students of University of Karachi

The students of Food Science and Technology and Applied Chemistry specializing in Food Technology are not well aware of the facilities provided in Food Industries of  Karachi (+Pakistan). Facilities means when they got job in any Food Industry they should know the benefits offered by those industries.  Some Industries offered handsome packages for Top Management , Middle Management and Lower Managements posts. The student should keep in their minds those benefits prior to joining any Food Industry and should asked during interview. 

Department of Applied Chemistry, University of Karachi

Department of Food Technology, University of Karachi

 Top Rated Food Companies offered the following benefits to their employee

1. Handsome salary package 
2. Company maintained Car ( for self and for family) for top management post
                                         (Car for self )Middle and lower management  post
3. Full Salary bonus (2-3/year)
4. One Month annual leaves
5. Sick and Casual leaves 18/year
6. Medical allowance self and family (full coverage)
7. Five days/ week work, Saturday -Sunday off 
8. Cell phone by Company
9.  Provident Fund and Gratuity
10. Insurance 
11. Leave fare allowance (Air Tickets + leaves allowance ) for annual leaves
12. Company maintained Residence

The above mentioned benefits are real, provided by top rated companies in Karachi for Top to Middle management posts. 

Here is a list of well known Food Industries in Karachi and other cities of Pakistan

• National Food Limited, Karachi
• Unilever, Karachi
• Lipton Tea, Unilever Company, Karachi
• Knorr, Unilever Company, Lahore
• Nestle Doodh, Karachi-Lahore
• Nestle Mineral Water
• English Biscuit, Karachi
• Dalda Foods, Karachi
• Kolson, Karachi
• Coca Cola , Karachi
• Pepsi Cola, Cold Drinks, Karachi
• Pepsi, Mineral water, Karachi
• Pepsi, Lays, Lahore
• Rafhan , Faisalabad-Karachi, Unilever Company
• Olpers, Karachi-Sukkur, Sahiwal
• Lu Biscuits, Sukkur
• Walls Ice cream, Unilever Company, Lahore
• K & N, Haripure
• Shan Foods, Karachi
• Habib Oil, Karachi
• Bake Parlour, Karachi
• Tapal Tea, Karachi
• Haleeb Doodh, Lahore
• Qarshi, Lahore
• Fauji Cereal, Islamabad
• Shangrella, Karachi
• Young Food, Karachi
• Ahmed Foods, Karachi
• Naurus Limited, Karachi,
• Mehran Masala, Karachi
• Hilal candy, Karachi
• Candyland, Hub, Karachi
• Kraft Food, Hub
• Asian Food, Lahore
• B.P. Candy , Karachi
• Kisan Ghee, Karachi, Faisal abad
• Mezan Ghee, Karachi
• Sufi Oil, Faisalabad
• Igloo Ice cream, Karachi
• Dawn Bread, Karachi
• Mitchel , Renal Khurd Punjab
• Peki cakes, Karachi
• PK Foods, Karachi
• Laziza, karachi
• Rooh Afza, Karachi
• Maza Juice, Thatta
• Frooto Juices, Karachi
• PIA Kitchen, Karachi
• Lal Qila restaurant, Karachi

Anday Ka Halwa انڈے کا حلوہ

Anady Ka Halwa is a dessert made with eggs in winter to provide warmness and nutrition to the body. This years winters are reaching try it on a cool night or day.
Its recipe is simple.

Anady Ka Halwa

Ingredients:

• Eggs beaten   6
• Ghee/butter    2 tablespoon
• Sugar 2-3 tablespoon
• Cardamom green seeds 1/6 teaspoon
• Pistachio  chopped 1 tablespoon

Procedure:

• Thoroughly beat the eggs.
• Heat ghee in a non stick frying pan.
• Add cardamom seeds, then add beaten eggs and sugar.
• Fry with constant stirring till eggs are fully done.
• Sprinkle pistachio and remove from heat.
• Delicious Anady Ka Halwa is ready.
• Cool and serve. 

Dal Moong Nimko /Moong Dal crispy Snack دال مونگ نمکو

Dal Moong Nimko is a very popular crispy snack. Mostly brought from sweetmeat merchant and also sold in buses.  You can easily prepare it at your home.

Dal Moong Nimko

Dal Moong Ready For Frying

Ingredients:

• Dal Moong/Mung Dal    200g
• Salt to taste, as a sprinkle 
• Oil fry frying
• Large Deep sieve
• Woke/Karahi for frying

Procedure:

• Thoroughly wash and soak moong dal for 2-3 hours.
• Drain and spread on a newspaper or kitchen towel to absorb excess water.
• Now heat oil in a woke, place a portion of soaked moong dal in a large sieve.
• Dip into the hot oil, move up and down. stir continuously with spoon.
• Fry till crisp dal is obtained (4-8 minutes)
• Remove from oil and spread over a newspaper or kitchen towel to remove excess oil.
• Crispy Dal Moong Nimko is ready.
• Sprinkle salt  as desired  and serve.

Bihari Boti بہاری بوٹی

Bihari Boti is a modified form of Bihari Kabab. It is easy to handle and arrange. Instead of beef steaks (Beef Parcha)  beef cubes are used. The spices are almost same as Bihari Kabab.

Bihari Kabab

Bihari Boti During Grilling on Charcoal Fire

Ingredients:

• Beef cubes  medium size  2 kg
• Mustard oil 1 tablespoon
• Yoghurt 1/4 cup
• Raw Papaya paste 3-4 tablespoon
• Lemon Juice 2 teaspoon
• Onion  chopped 1
• Ginger paste  1 teaspoon
• Garlic paste  1 teaspoon
• Salt to taste
• Black salt 1/4 teaspoon
• Red Chillies  powder  1 teaspoon
• Kabab Chinni powder  1 teaspoon
• Piplee powder  1 teaspoon
• Ajwain 1/4 teaspoon
• Mustard powder 2 teaspoon
• Naushader 1 teaspoon
• Cumin powder 1 teaspoon
• Red Chillies powder 1/2 teaspoon
• Coriander powder 1 teaspoon

• Green Chillies crushed 3-4 for raita
• Fresh Mint leaves crushed 1 bunch for raita
• Fresh Coriander leaves crushed 1 bunch for raita
• Beaten Yoghurt 1 cup for raita

Procedure:

• Fry onion in oil till golden brown.
• Remove fried onion from oil, cool and grind.
• Now add grinded fried onion, ginger garlic pastes, lemon juice, mustard oil , raw papaya paste  and spices to the 1/4 cup of yoghurt , mix well to make a paste.
• Apply this paste to the Beef Cubes and keep aside to marinate for 3-5 hours.
• Now insert marinated beef cubes on skewers/seekh and grill over charcoal fire till tender.
• Delicious Bihari Boti is ready.
• Serve with Mint Raita and Roti.

• Mix crushed green chillies, mint leaves and coriander leaves to the beaten yoghurt to make Mint raita)

Anda Cholay / Anda Chana انڈہ چھولے / انڈہ چنّا

Anda Cholay is a very delicious dish from Punjab. It is a low cost dish but very nutritious and healthy. Protein from Eggs and carbohydrates from Cholay (Garbanzo bean) makes this dish a very healthy dish. Push cart  vendors are selling this dish in road side of many industrial units.

Anda Cholay

Ingredients:

• Eggs boiled 6-8
• Baking soda for soaking 2-3 teaspoon.
• Kabuli Chana  (Sufaid Cholay)(Garbanzo beans) 250g
• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Yoghurt 1/2 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies  3-4 for chutney
• Fresh Coriander leaves 1 bunch  for chutney
• Fresh Mint leaves 1 bunch  for chutney
• Salt to taste
• Red chillies 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Baking Soda  for curry 2-3 teaspoon
• Black pepper whole 1/2 teaspoon
• Cloves 4

Procedure:

• Soak Kabuli Chana overnight with 2-3 teaspoon of baking soda in water.
• Wash and drain.
• Boil in enough water. drain and keep aside.
• Now Boil eggs and keep aside.

• Then saute onion in oil, remove and grind.
• In the same oil, re add grinded onion, garlic and ginger paste fry for 1 minute then add tomatoes, spices, and yoghurt.
• Fry for 5-6 minutes then add boiled Kabuli channa, baking soda and fry for 3-5 more minutes.
• Then add 1-2 glass water and cook on low heat for 10 minutes.
• Add boiled eggs and simmer for 5 minutes.
• Delicious Anda Cholay are ready.
• Prepare chutney by grinding  together fresh mint , coriander and green chillies add little salt.
• Serve Anda cholay with prepared chutney and Nan/Roti.

Scrambled Eggs جلد تیار انڈے کا ناشتہ

Scrambled eggs are the most famous break fast dish in western countries. It is very easy and quick to prepare. 

Scrambled Eggs

Ingredients:

• Eggs  2
• Milk 1 tablespoon
• Butter 1 tablespoon
• Salt and pepper to taste

Procedure:

• Add milk to the eggs in a bowl.
• Stirr/whisk well.
• Heat butter in a non stick frying pan.
• Pour whisked egg and stirr on medium heat.
• Remove from heat when near to done.
• Soft and fluffy scrambled eggs are ready.
• Serve with bread.
• Sprinkle salt and pepper as required.

Gehaktballen (Dutch Meatball Dish) ڈچ کوفتے / نیدرلینڈ - ہالینڈ کے کوفتے

We were celebrating Eid ul Azha past week. Every house have a lot of meat stored in their refrigerator. I decided to make a Dutch (Netherlands - Holland) dish Gehaktballen to give a different taste to my family and friends. It is a very popular dish of Netherlands. I wrote to a Dutch friend  https://www.facebook.com/irmgard.sandersenoordman for tips and recipes. Although she was in Hospital at Ulm Germany she send us her mothers recipes and serving suggestions.  We dedicate our this recipe to her Family and pray for her and her son Thomas's good health.

Gehaktballen

Ingredients for meatball:

• Beef , boneless cubes    1 kg
• (I am not using minced meat, normally minced meat is used)
• Butter/Oil  4-8 tablespoon
• Onion chopped 2
• Egg beaten 1
• Bread slices  2-3
• Salt to taste
• Black pepper 1 teaspoon
• Nutmeg 1/4 teaspoon
• Mustard powder 2-3 teaspoon
• Paprika powder  1/2 teaspoon

Serving:

• Boiled potatoes  mashed 4-5
• Boiled spinach   2-3 cup
• Bread  slices as needed

         Potatoes and spinach should be boiled with some salt.

Procedure:

• Mix together beef cubes, onions chopped, egg, bread slices, salt and spices.
• Then process in an electric food processor/chopper  to a smooth texture.
• Now make tennis ball size meat ball from this mixture. Keep aside.
• Heat butter in a pan and fry these meatball in it on medium flame till tender in portions  or one by one.
• Delicious Gehaktballen are ready to serve
• Now add little water to the remaining butter and leftover to make a sauce.
• Boil potatoes and boiled spinach can be mixed together for serving or can be serve separately.
• Serve with butter sauce, boiled potatoes , boiled spinach and bread.

Red Moon Karachi October 8 , 2014 سرخ چاند کراچی

Bihari Keema / Bihari Qeema بہاری قیمہ

Today is Eid ul Azha . Happy Eid Mubark to all Muslims around the world. 
On this Eid day I would like to share Bihari Keema Recipe. 
Bihari Keema is a very tasty and mouth watering dish.

Bihari Keema

Ingredients:

• Minced Beef (Keema)   1 kg
• Oil 1 cup
• Raw papaya freshly crushed   2-3 tablespoon
• Onion  chopped  2-3
• Ginger paste   2 teaspoon
• Garlic paste 2 teaspoon
• Yoghurt  1 cup
• Salt to taste
• Haldi powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Roasted Ingredients:

• Red Chillies whole    6-10
• Coriander whole  1 teaspoon
• Cumin whole 1 teaspoon
• Poppy seeds soaked in water 2-3 teaspoon
• Desiccated coconut  1 tablespoon

• Fresh Mint leaves for garnish
• Green Chillies for garnish    2-4
• Burning coal 2-3
• Butter 1 teaspoon

For Serving:

• Paratha as required   10-15
• Onion ring/shredded a bowl
• lemon wedges as required
• Mint Chutney

Procedure:

• Mix minced beef and  crushed raw papaya together and keep aside for 1 hour to marinate and tender.
• Now fry onion in oil till golden brown. remove cool and grind. Keep aside.
• Dry roast whole red chillies, coriander whole, cumin whole, desiccated coconut on  low heat. Cool and grind. Keep aside.
• Grind soaked poppy seeds and lightly roast and keep aside.
• Now heat oil in a pan.
•  Add garlic ginger fry for a minute, then add spices like salt,  haldi, cumin and coriander powder and dry roasted spices and poppy seeds. Also add yogurt and fry for 2-3 minutes. Then Add  marinated minced beef and grinded brown onion , fry for 3-5 more minutes.
• Continue to cook till minced beef is well done.
• Evaporate excess water on high flame.
• Garnish with Mint leaves and green Chillies.
• Now  place burning coal in a aluminium foil piece on top of prepared keema. Add butter on coal and immediately close the lid. Simmer for 5-7 minutes.
• Delicious Bihari Keema is ready.
• Serve with Paratha, Mint chutney, lemon wedges and onion shreds.

Punjabi Gobhi Musallam پنجابی گوبھی مسّلم

Punjabi Gobhi Musallam is a very very taste and mouthwatering vegetarian dish.  It is cooked on simmering heat with butter.

Gobhi Musallam

Ingredients:

• Cauliflower (Phool Gobhi)  small size 2-3
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2-3
• Ginger  crushed   1 teaspoon
• Garlic crushed 1 teaspoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2  teaspoon
• Butter 1-2 tablespoon
• Fresh coriander leaves for garnish

Procedure:

• Prepare cauliflower, remove leaves and stem (Danthal). Keep aside.
• Now saute onion in oil.
• Add tomatoes, ginger garlic pastes and spices . Fry for 5 minutes.
• Add one cup water and cook for 2-3 more minutes.
• Add prepared cauliflower carefully, also add butter.
• Put the lid tightly closed and cook over simmering heat for 15-20 minutes.
• Garnish with fresh coriander leaves and remove from heat.
• Serve with paratha or roti. 

Kulfa Aur Lal Masoor Ki Dal کلفہ اور لال مسور کی دال

It is a very delicious vegetable dish.  

Kulfa And Masoor Ki Lal Dal

Ingredients:

• Kulfa 200 g
• Dal Masoor  (Red lentils split)  1 cup
• Oil 1 cup
• Onion chopped 1 
• Tomatoes chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Prepare Kulfa, take only leaves and wash thoroughly. Discard stems.
• Boil Masoor dal in 2-3 glass water, drain and keep aside.
• Now heat oil in a pan , add cumin seed whole.
• Fry for 1 minute then add onion and fry till light brown.
• Now add tomatoes, ginger garlic pastes, and spices. 
• Fry for 5 minutes. Then add washed and prepared Kulfa leaves.
• Cook for 5 minutes, now add  boiled Masoor Dal and continue to cook on low flame for 10 minutes. Add Tamarind pulp , mix well and simmer for 5-8 minutes.
• Delicious Kulfa And Masoor Ki Dal is ready.
• Serve with Roti or boiled Rice.

Kulfa Vegetable   کلفہ

Magaz Fry / Brain Masala مغز فرائی

Magaz Fry  is not a common dish liked by all people but is liked by some selected people. It is a tasty dish and cooked within 10-15 minutes.

Magaz Fry

Ingredients:

• Mutton Brains (Magaz)  2
• Oil 3 tablespoon
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Green Chillies chopped 4
• Red Chilli cutter  1/2 teaspoon
• Salt to taste
• Haldi powder 1/4 teaspoon
• Coriander powder 1/2 teaspoon

Procedure:

• Thoroughly wash the mutton brains, remove excess fat.
• Heat oil in a frying pan.
• Add ginger garlic paste, salt, coriander powder and haldi. 
• Fry for 1-2 minutes then add washed brains/Magaz.
• Fry for 4-5 minutes on medium heat, then add chopped green chilies and red chilli cutter.
• Fry for 5-6 more minutes till oil separates out.
• Delicious Magaz Fry is ready.
• Serve with Roti.

Hyderabadi Mirchi Ka Salan / hyderabadi Mirchon Ka Salan حیدرآبادی مرچوں کا سالن

Hyderabadi Mirchon Ka Salan is one of the most popular dish from Hyderabad Deccan, India. It is very pungent and tasty dish.

 حیدرآبادی مرچوں کا سالن

Ingredients:

• Hari Mirch (Green Chillies) whole   100-200 g
• Oil 1 cup
• Tamarind pulp juice 1/2 cup
• Haldi powder 1/2 teaspoon
• Salt to taste

Tarka/Tadka Ingredients:

• Onion 1 chopped
• Mustard whole 1 teaspoon
• Methidana whole 1/4 teaspoon
• Red Chillies whole 6-8
• Karhi Patta/Kadi patta 8-10
• Ginger coarsely crushed 1 teaspoon
• Garlic coarsely  crushed  1 teaspoon

Roasted Spices:

• Cumin seed whole roasted and grinded 1 teaspoon
• Coriander seeds whole  roasted  and grinded  1 teaspoon
• Peanuts roasted and grinded 2 tablespoon
• Sesame seeds roasted and grinded 1 tablespoon
• Poppy seeds soaked and grinded 1 teaspoon
• Desiccated coconut  slightly roasted 2 tablespoon

Procedure:

• Prepared roasted spices by dry roasting each and individual ingredient on low heat. Keep aside.
• Heat oil in a pan , fry green chillies in it for 3-5 minutes and then remove from oil and keep aside.
• In the same oil saute onion, add crushed ginger and garlic.
• Then add red chillies whole, mustard, methidana,   and fry for 1-2 minutes.
• Then add  Karhi patta and fry for 1 more minute. 
• Now add fried green chillies and prepared roasted spices, haldi and salt. Also add tamarind pulp/juice
• Cook on low-medium heat for 5-8 minutes till oil is separates out.
• Simmer for 5 minutes.
• Delicious Hyderabadi Mirchon Ka Salan is ready.
• Serve with roti/boiled rice.

Lebanese Garlic Chicken / لبنانی گارلک چکن / لبناني الثوم الدجاج

Lebanese Garlic Chicken is a very tasty , tangy and world wide popular dish.

Lebanese Garlic Chicken

Ingredients:

• Boneless Chicken pieces 1/2 kg
• Olive oil  1 tablespoon
• Garlic coarsely crushed  2 large pods
• Salt to taste
• Paprika powder 1/2 teaspoon
• Sumac powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Black pepper powder 1/4 teaspoon
• Lemon Juice 2 tablespoon

Procedure:

• Mix all spices, garlic paste, oil and lemon juice together and make a paste.
• apply this paste to the chicken pieces.
• Keep in cool place for 1-2 hour to marinate.
• Now place in baking tray and bake in a pre-heated oven for 25-35 minutes.
• Delicious Lebanese  Garlic Chicken is ready.
• Decorate with parsley leaves and serve with Toum ( Lebanese Garlic sauce) , baked potatoes and Pita bread.

Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).

Dalcha

Ingredients:

• Mutton   1/2 kg
• Kaddu (Gourd) coarsely chopped  1/2 kg
• Dal Channa (Chickpea lentil)  1/2 cup
• Dal Arhar (Tur Dal)  1/2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Tamarind pulp 2-4 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

• Karhi patta/Kaddi patta   4-6
• Cumin seed whole  1 teaspoon
• Red Chillies whole 4-6
• Garlic cloves  chopped 4-5

Procedure:

• Wash and soak channa and tur dal in water for 1 hour.
• Then boil in enough water till tender, drain and keep aside.

• In a pan fry onion till golden brown.
• Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
• Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
• Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
• Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
• Adjust gravy consistency by adding water.  
• Then simmer for 10 minutes.

Applying Tarka:

• Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
• Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
• Tarka is ready.
• Pour this prepared tarka on top of the prepared curry.
• Delicious Dalcha is ready.
• Serve with fried Rice/Boiled Rice or Roti and Achar.

Dam Ki Chicken دم کی چکن / دم کی مرغی / مرغ دم

Dam Ki Chicken is a delicious dish cooked on simmering heat.

Dam Ki Chicken

Ingredients:

• Chicken small pieces boneless or with bones
• Oil 1 cup
• Brown fried onion  2 tablespoon
• Fresh cream 2 tablespoon
• Raw papaya with skin crushed 2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Poppy seed soaked and crushed 1-2 teaspoon
• Green Chillies crushed 2 teaspoon
• Salt to taste
• Red chilli powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon
• Butter 1 teaspoon
• Burning coal 2-3

Procedure:

• Mix all spices and other ingredients in yoghurt. Apply this paste to chicken pieces and keep in a cool place for 2 hour.
• Now shift into cooking pan.
• Cook on low heat till chicken is tender and all the water is evaporated and oil separates out.
•  Now place burning coal in aluminum foil or onion cup on top of curry, add butter and immediately close the lid.
• Simmer for 5-10 minutes.
• Delicious Dam Ki Chicken is ready.
• Serve with shredded onion, yoghurt raita and  paratha.

Department of Food Science and Technology, University of Karachi ڈپارٹمنٹ آف فوڈ سائنس اینڈ ٹیکنالوجی یونیورسٹی آف کراچی

When I was in Final year of my Master Degree (1989), Dr Rashda Ali was the Section In-charge of Food Science at Applied Chemistry. She was trying her best to establish a new Department of Food Science and Technology. Her dream becomes true, now there is a beautiful building of Food Science and Technology Department of Karachi Univesity.

Dr Abid Hasnain is the present Chaiman and
Dr Asad Saeed was the previous Chairman both of them were the student of M. Phil on those day when we were studying there. My son recently took photograph of this building and we are sharing it here.

Department of Food Science and Technology, University of Karachi

Mutton Karahi / مٹن کڑاھی

Mutton Karahi is one of the most popular dish of Punjab, When Lal Qila Restaurant opened their outlet at Faisalabad they feel mutton is the most popular meat in this city while in Karachi Chicken was the most popular meat.   This dish was asked by our family friend Fareed Frank, therefore we dedicate this dish to Fareed Frank (Ghulam Fareed) of Department of Applied Chemistry, Karachi University.  

Mutton Karahi

 مٹن کڑاھی

Ingredients:

• Mutton   1 kg
• Tomatoes chopped3/4 kg (750 g)
• Oil 1 cup
• Ginger Julian cut (slices) 1 tablespoon for cooking

                                        1/2 teaspoon for garnishing

• Garlic chopped 1 tablespoon
• Green Chillies  chopped 10-15
• Green Chillies whole 2-3 for garnishing
• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies cutter 1-2 teaspoon
• Cumin powder 1/2 teaspoon
• Haldi powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Coriander seeds whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Cloves whole 10-12
• Black pepper whole 1/4 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• In a pan heat oil, then add chopped tomatoes and cook on medium flame till tomatoes are tender and water evaporates and oil separate out. Remove from oil and keep aside.

• Now in another pan take 2-3 glass water add mutton, spices, ginger and garlic.
• Cook on low to medium flame till meat is tender (60-90 minutes)
• When meat is tender add prepared tomatoes puree, chopped green chillies.
• Cook on medium flame for 10-15 minutes and till thick gravy is obtained.
• Sprinkle whole green chillies and Julian cut ginger and simmer for 5 minutes.
• Delicious Mutton Karahi is ready to serve.
• Serve with chapati or Tandoori Roti/Naan.

Note:  This dish is very pungent, chilli can be adjusted as desired.

Achari Biryani اچاری بریانی

Achari Biryani is a very Tangy, Tasty and Mouth watering Biryani cooked with pickle spices. 

Achari Biryani

Ingredients:

• Rice 1/2 kg
• Chicken  1 kg
• Yoghurt 1 cup
• Oil 1 cup
• Tomatoes chopped 4
• Onion chopped  3
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Fresh Coriander leaves 1/2 cup 
• Fresh Mint leaves 1/2 cup
• Green Chillies , slit along length 6
• Lemon wedges 4
• Lemon juice 2 

Spices For Curry:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies Cutter 1 teaspoon
• Turmeric powder 1 teaspoon
• Mustard whole 1 teaspoon
• Kalaungi whole 1 teaspoon
• Methidana 1 teaspoon
• Fennel whole 1 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1/2 

Spices For Biryani:

• Plum 6
• Cumin whole 1 teaspoon
• Black pepper whole 1 teaspoon
• Cardamom green 6
• Cardamom brown 3
• Mace 2 petal
• Bay leaves  3
• Cinnamon sticks 4
• Cloves 10
• Zarda Food Colour 1 

Procedure:

• Wash and soak rice for 1/2 hour.
• Boil soaked rice in 6 glass water with 2 teaspoon of added salt.
• Drain water and keep aside the boiled 

• Now prepare green chilles.
• Slit along green chillies.
• Mix all spices together, divide in two portion.
• In one portion add lemon juice and make a paste. Retain 1/2 portion.
• Fill this lemon spices paste into green chillies and keep 

• Now fry onion in oil till golden brown.
• Add ginger garlic paste and fry for 1 minute. 
• Then add tomatoes, yoghurt, chicken and 1/2 portion of remaing spice mix and also add biryani spices except colour..
• Fry for 5-8 minutes, then cook on medium flame till chicken is done.
• Add lemon wedges and spice filled green chillies. Simmer for 10 minutes.
• Curry is ready for Achari 

• Now in a large pan, place at bottom the prepared curry.
• Sprinkle mint and coriander leaves. 
• Then spread on top the boiled rice.
• Add colour dissolved in little water or milk.
• Simmer for 15 minutes while lid is tightly closed.
• Delicious Achari Biryani is ready.
• Mix and serve