Aloo Ka raita (Potato Raita) آلو کا رائتہ

Aloo Ka Raita is a Tasty and tangy raita served with rice dishes.

Aloo Ka Raita

Ingredients: 

• Boiled Potatoes, chopped in cubes  2
• Yoghurt   beaten 500 g
• Salt to taste
• Red Chillies, whole, 6
• Cumin seeds whole 1 teaspoon
• Black salt 1/4 teaspoon

Procedure:

• Dry roast red chillies and make cutter by processing in electric cutter
• Dry roast cumin seeds and make cutter same as red chillies.
• Now add boiled potato cubes, chilli cutter, cumin cutter and cooking and black salt to the beaten yoghurt.
• Mix well.
• Serve with Rice dishes.

Gajar Ka Achar (Carrot Pickle) گاجر کا اچار

Gajar Ka Achar is a very very tasty and full of Vitamin A pickle. It is preserved in pickle form to get its benefits round the year.

Carrot Pickle

Ingredients:

• Carrots Julian cut/thick slices  1 kg
• Oil 1 liter
• Salt to taste
• Haldi powder
• Red Chillies powder  to taste
• Kalaunji whole 1 tablespoon
• Sounf whole 1 table spoon
• Mustard seeds whole 1 tablespoon
• Methidana whole 1 tablespoon
• Ajwain 1 teaspoon

Procedure:

• Apply haldi and salt to the prepared carrot sticks/thick slices and rub well then place in sunlight for 3-5 hours.
• Place these carrot in a Pickle pot (Martban).
• Add remaining slices and mix well with the help of shaking the pot and wooden spoon.
• Now heat oil to fuming then pour over material in martaban.
• Close the lid and knot a malamal cloth on neck of Martaban.
• Place in a Dark Place for 10-15 days.
• The Pickle will be ready in these days.
• Enjoy with Dal curries and Lassi.

The above said recipe is from My Mother's Mother (My Naani Hajera Bibi buried in Faisalabad, May Allah rest her soul in peace).

Chanay Ki daal Aur Palak (Chickpea and Spinach) پالک اور چنے کی دال

Chanay Ki dal Aur Palak is a nutritious and delicious vegetarian dsih.

پالک اور چنے کی دال

Ingredients:

• Chanay Ki Dal , boiled 1cup
• Palak boiled 1cup
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger  paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt top taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masla 1 teaspoon

Procedure:

• Saute onion in oil.
• Then add ginger, garlic paste, tomatoes and spices.
• Fry for 5 minutes, then add boiled palak and cook for 5 minutes.
• Now add dal and cook for 10 more minutes on low flame.
• Garnish with Fresh Coriander leaves and simmer.
• Delicious Chanay Ki Dal aur Palak is ready.
• Serve with roti.

Degi Korma / Degi Qorma /Daigi Korma دیگی قورمہ

Degi Korma is one of the most popular Korma on weddings and ceremonies because it is cooked in large vessel called deg/daig. It is cooked in a different way than cooked at home in small pots and much more spicy than home made korma. However here we are cooking this korma at home in small pot but the method and spices are same as used for deg.

Degi Korma / Degi Qorma

Ingredients:

• Chicken , cut into regular size , 1 no.
• Oil 1 cup (For Curry)
• Oil for Frying
• Yoghurt , sour  2 cup
• Onion chopped 3-4
• Ginger paste 2 teaspoon 
• Garlic paste 2 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 2 teaspoon
• Cumin powder whole 1 teaspoon
• Black pepper whole 1 teaspoon
• Cloves whole 12-15
• Cardamom green 10-12
• Cardamom brown 4
• Cinnamon stick 3-4
• Garam Masala 1/2 teaspoon
• Kewra water 2 tablespoon

Procedure:

• Fry Chicken pieces in oil for 10 minutes, remove and keep aside.

• Now fry onion in one cup oil till golden brown.
• Remove fried onion from oil, spread on kitchen towel for 20 minutes then grind. Keep aside.
• In the same oil add ginger garlic paste fry for 2 minutes then add all spices and fried chicken , fry for 2-3 minutes then add 1 cup water and continue to cook on medium flame till chicken is tender.
• Now add grinded fried onion and yoghurt and fry for 2 minutes .
• Continue to cook on medium flame till oil is separates out, stir during cooking to avoid sticking to bottom or walls.
• Delicious Degi Korma is ready.
• Serve with Taftan or Naan

Aloo Pakorian Curry/Aloo Pakodian Curry آلو پکوڑیاں سالن

Aloo Pakorian is a famous besan based curry in Punjab. It is a tasty and low cost dish.

آلو پکوڑیاں سالن

Ingredients:
For Pakorian:

• Besan 1 cup
• Red Chillies Powder 1 teaspoon
• Salt 1/4 teaspoon
• Cumin powder 1 teaspoon
• Baking soda 1 pinch
• Oil for frrying

For Gravy:

• Oil 1cup
• Potatoes chopped 2-3
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Fresh coriander leaves for garnish

Procedure:
For Pakorian:

• Mix spices to the besan add little water in portion to make a hard dough.
• Now make child finger size Pakorian from this dough.
• Keep aside for 1/2 hour to dry then fry in hot oil.
• Remove from oil and keep aside.

Pakorian Before Frying In Oil

For Curry:

• Saute onion in oil, remove and grind and keep aside.
• Now add ginger garlic and tomatoes to the oil fry for few minutes then add spices except garam masala. Also add grinded onion.
• Fry till oil separates out, now add fried pakorian , fry for 2 minutes then add 1 glass water and cook on medium flame till  pakorian are tender. 
• Add potatoes and 2 glass more water and cook on medium flame till potatoes are tender.
• At last sprinkle garam masala and fresh coriander leaves and simmer.
• Delicious Aloo pakorian Curry is ready.
• Serve with Roti.