Shaljam Gosht / Shalgam Gosht / Turip with Mutton Curry/ Gongloo Gosht / شلجم گوشت/ شلغم گوشت

Shaljam Gosht is a very very tasty and mouth watering dish. Its gravy is eye appealing and delicious.

Shaljam Gosht

Ingredients:

• Mutton 1 kg
• Shaljam/Shalgam/Turnip/Gongloo  , small size halved or quartered  1/2 kg
• Tomatoes chopped 2-3
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic 1 teaspoon
• Fresh Coriander leaves for garnish
• Green Chillies whole for garnish
• Oil 1 cup
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 2 minutes.
• Then add tomatoes, mutton , salt , and spices except garam masala. Fry for 5 minutes.
• Now add 2 cup water and cook on medium flame till mutton is tender.
• At this stage add chopped shaljam, stir and cook on medium flame till shaljam are tender.
• Add water (2-3 cup) for thin gravy, sprinkle garam masala and cook for 10 more minutes on low flame.
• Garnish  with green chillies and fresh coriander leaves and simmer.
• Delicious Shaljam Gosht is ready.
• Serve with boiled/tarka rice or roti and Salad

Shalgam Ki Bhujia / Shaljam Ki Bhujia / Gongloo Ki Sabzi / Turnip Bhujia شلجم کی سبزی / شلغم کی بھجیا

Shlajam Ki Bhujia is a delicious Tarkari. 

Turnip Bhujia

Ingredients:

• Shaljam /Shagam/Turnip/Gongloo  finely sliced/chopped  1/2 kg
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomatoes chopped 2
• Oil 1 cup
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute.
• Then add spices and tomatoes fry for 5 more minutes.
• Then add chopped shaljam fry for another  5 minutes.
• Add 1 cup water and continue to cook on medium flame till shaljam are tender.
• Evaporate excess water till oil separates out on high flame.
• Garnish with fresh coriander leaves.
• Delicious Shajam Ki Bhujia is ready.
• Serve with Roti.

Shireen Pulao / Shirin Plov / Shirin Polo / Shirin Polow / Şirin Plov / شیرین پلو / شیریں پلاؤ

Shireen Pulao is a very very popular dish of Iran and Azerbaijan. Shireen Pulao is made with chicken and sweetened with sugar and nuts and dry fruits. It is a very delicious and eye appealing dish. There is a very small difference between the Irani and Azerbaijani version. In Iran orange zest, grated carrot, are used with sugar syrup and nuts and dry fruits,  while in Azerbaijan dates, dry apricots are used with sugar syrup and nuts and other dry fruits. 

Şirin Plov

Ingredients For Chicken Curry:

• Chicken boneless cubes/breast fillets  1 kg
• Oil 1 cup
• Onion chopped 1
• Ginger paste 1 teaspoon (optional)
• Garlic paste 1 teaspoon (optional)
• Yoghurt 1 cup (optional)
• Salt to taste
• Black pepper whole 1 teaspoon
• Cinnamon sticks 3-4 pieces
• Cardamom small  6
• Cloves  10

Procedure for Chicken Curry:

• Fry onion in oil till golden brown.
• Add ginger garlic pastes if using.
• Add spices fry for 1 minute then add chicken pieces fry for 3 minutes (Add yoghurt at this stage if using and fry for 5-6 minutes) then lower the flame and cook till chicken is tender.
• Chicken Curry is ready for Shireen Pulao.

Ingredients For Rice:

• Fine quality Rice 1/2 kg
• Salt 1 and 1/2 teaspoon
• Water  4-5 glass

Procedure For Boiled Rice:

• Boil Rice in water and salt till almost cook.
• Drain and keep aside.

Colouring:

• Saffron 1/4 teaspoon
• Warm milk  1/4 cup
• Add saffron to warm milk, stir and aside.

Nuts and Dry Fruits and Sugar Syrup :

• Pistachio  1 tablespoon
• Almonds 1 tablespoon
• Raisin  1 tablespoon
• Dry dates seedless/pitted  8-10
• Dry Apricot seedless/pitted   8-10
• Dry Plum    6
• Sugar  1 cup
• Carrot grated 1
• Orange zest/peel from orange, fine strips

Procedure:

• Boil orange peels in 1-2 cup water. Darin.
• Now in 1 cup water add sugar, boiled orange zest, grated carrot and all the nuts and dry fruits and cook on medium flame till a thick syrup is obtained.

Now all the materials are ready to cook Shireen Pulao.

 1 tablespoon melted butter will also be needed for garnish.

1. Take a large pan , arrange bottom layer of cooked chicken curry.
2. Spread over it boiled rice.
3. Sprinkle at this rice layer prepared Saffron Colour and melted butter 1 tablespoon.
4. On top layer spread prepared nut and dry fruits sugar syrup.
5. Simmer for  20 minutes.
6. Delicious Shireen Pulao is Ready to Serve.
7. Serve with grilled tomatoes using butter.

Baingan Patiala (Stir Fried Brinajl/Aubergine/Eggplant) بینگن پٹیالہ

Baigan Patiala is a very very tasty dish from Indian Punjab city Patiala. It is a very spicy , tangy, mouth watering and delicious vegetarian dish.

Baingan Patiala

Ingredients:

• Baingan (Brinjal/Aubergine/Eggplant) long variety, cut into disc style just before frying   1 kg
• Oil 1 cup for curry and as required for frying
• Tomatoes  chopped 4
• Onion chopped 3
• Ginger freshly crushed 1 teaspoon
• Garlic freshly crushed 1 teaspoon
• Green Chillies chopped  3-4
• Lemon Juice  1 tablespoon
• Salt to taste
• Red Chillies powder 3/4 teaspoon
• Turmeric 1/2 teaspoon
• Amchoor powder/Khatai powder 1 teaspoon
• Cumin seeds whole 1/2 teaspoon
• Kalonji whole 1/2 teaspoon
• Methidana whole 1/2 teaspoon
• Mustard whole 1 teaspoon
• Fennel whole 1/2 teaspoon
• Coriander seeds whole 1 teaspoon
• Raisin  2 tablespoon

Procedure:

• Shallow fry baingan in hot oil, remove from oil and keep aside.
• Now in a separate cooking pan saute onion till soft.
• Add ginger garlic paste, raisin and spices. Fry for 2 minutes then add tomatoes and fry for 5 more minutes.
• Now add fried baingan and cook on medium flame for 5-10 minutes or till oil separates out.
• Garnish with green chillies and simmer.
• Delicious and spicy Baingan Patiala are ready.
• Serve hot with Dal chawal/ Roti.

Afshani Mutton Shorba افغانی مٹن شوربہ

Afghani Mutton Shorba is a very delicious Mutton Curry using simple spices and ingredients.

Afghani Mutton Shorba

Afghani Shorba with Kandahari Naan

Ingredients:

• Mutton , big pieces of shoulder 1 kg دستی کا گوشت   
• Oil 1 cup
• Tomatoes chopped 4-5
• onion chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies 1-2 teaspoon
• Turmeric 1/4 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper whole 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 tomatoes, mutton and spices and fry for 5-6 more minutes till oil separates out.
• Add 2-3 glass of water and continue to cook on medium flame till mutton is tender.
• Add 1-2 glass of water for a thin gravy and cook for 10 more minutes.
• Garnish with fresh coriander leaves and simmer.
• Serve with Kandahari  Naan and salad.

Fish Pulao / Mahi Pulao/Muhi Pulao مچھلی کا پلاؤ / ماھی پلاؤ

Fish Pulao is Known as Mahi Pulao (پلوماهی ) in Persian in Iran. It is very very delicious dish. In Karachi Memon community also cooks Mahi Pulao and knwon as Memoni Mahi Pulao. Some people spell it Muhi Pulao as written in Urdu موھی پلاؤ .

Fish Pulao/Mahi Pulao

Ingredients:

• Fish  1 kg
• Rice   1/2 kg
• Oil 1cup
• Onion chopped 3-4
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice 1 tablespoon
• Green Chillies whole 5-6 nos.
• Fresh dill leaves chopped 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Dill seed whole 1/2 teaspoon
• Cinnamon stick 3-4 nos.
• Cardamom green whole 6
• Cloves whole 10

Procedure:

• Soak rice in water for 30 minutes, wash and drain. Keep  aside.
• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 2 minutes then add lemon juice,  yoghurt and spices and fry for 5-6 minutes.
• Then add fish pieces and cook on low flame till tender with minimum stirring. (Fish pieces can be fried before adding to avaoid breakage during cooking)
• Take out fish pieces from curry and keep aside.
• Now add soaked rice and enough water. The water layer should be 1 inch above the water rice.
• Cook on medium heat till rice are tender and most of the water is absorbed.
• Now place fish pieces on top sprinkle fresh dill and green chillies and simmer for 15-20 minutes.
• Delicious Fish Pulao/Mahi Pulao is ready.
• Serve with salad and Raita.