Today was a rainy day in Karachi. Very beautiful weather and comming night is the 27th Night of Ramadan (Shab e Qada/Laila ul Qadr). Temperature was also low so I decided to cook Anda Pakora for today's Iftar. I eating these tasty and protein rich Pakora I am sharing with you its recipe.
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| انڈہ پکوڑا |
Ingredients:
- Egg 6
- Hard boil eggs in water. Then cut each egg into four pieces lengthwise.
- Oil for frying
Batter Ingredients:
- Besan (Chick pea flour) 1 cup
- Salt to taste
- Red Chillies to taste
- Haldi powder 1/4 teasppon
- Coriander powder 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Baking soda 1/4 teaspoon
- Black pepper powder 1/2 teaspoon
Procedure:
- Add all spices and soda to besan. Mix well, then add water in small portions to make thin batter.
- Now heat oil in a woke/karahi. Dip egg pieces in batter one by one and fry in hot oil to a golden colour on medium to high heat. Be careful egg pieces some times may burst to splash hot oil on your face or body so try to fry on medium heat carefully.
- Delicious Egg Pakora are ready.
- Serve at Iftar during Ramadan, or with tea as an evening snack when temperature is low or there is cold weather.
This is the most famous and mouth watering rice dish. Delicious and Tasty , served on weddings and valima dinners. After Eid ul Fitr wedding season will start, you can also cook this dish on Eid days at your home.
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| دیگی بریانی |
Ingredients:
- Chicken -1 chicken cut into 8 pieces
- Rice 1/2 kg
- Oil 1 cup
- Yoghurt 1 cup
- Onion chopped 3
- Tomatoes chopped 3
- Ginger paste 2 teaspoon
- Garlic paste 2 teaspoon
- Fresh coriander leaves 1/2 cup
- Fresh Mint leaves 1/2 cup
- Green Chillies 3-4
- Salt to taste
- Red Chillies powder 1 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Cumin seeds whole 2 teaspoon
- Cloves whole 10
- Cardamom green 8
- Cardamom brown 4
- Cinnamon sticks 3
- Star anise 2
- Black pepper whole 1 teaspoon
- Mace 1/2 flower
- Bay leaves 2
- Food Colour 1 pinch
- Kewra water 2 tablespoon
Procedure:
- Thoroughly wash and soak rice in water for 1/2 hour.
- Take 6 glass water in a pan, add 2 teaspoon salt, then add soaked rice.
- Boil rice till neat to cook.
- Drain water and keep aside the boiled rice.
- Fry chicken pieces in oil for 5-6 minutes. Remove from oil and keep aside.
- Now in another pan fry onion till golden brown.
- Add ginger garlic paste fry for 2 minutes.
- Then add tomatoes and yoghurt, fried chicken pieces and powder and whole spices. Fry for 5-7 minutes on mildly high flame.
- Continue to cook on medium flame till chicken is done and a thick gravy is obtained.
- Chicken gravy is read.
- At last arrange alternate layers of rice and prepared chicken gravy. Rice layer at bottom and at top.
- On top rice layer pour food colour dissolved in little water on one side.
- Sprinkle kewra water, green chillies, mint and coriander leaves.
- Close the lid tightly and simmer for 10 minutes.
- Delicious Degi Biryani is ready.
- Serve with Mint Raita and Fruit Trifle.
Bhajias are most popular Indian style Pakoras. Try this on Iftar this Ramadan.
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| Bhajias |
Ingredients:
- Oil fry frying
- Onion chopped 1 large
- Potatoes finely diced 1 large
- Spinach coarsley chopped 1 cup
- Fresh Mint chopped 1 tablespoon
- Fresh Coriander leaves chopped 1 tablespoon
- Green Chillies chopped 2-3
- Besan (Chickpea flour) 1 cup heaped
- Salt to taste
- Red Chillies powder 1/2 teaspoon
- Haldi powder 1/2 teaspoon
- Cumin whole 1 teaspoon
- Coriander seed whole 1 teaspoon
- Ajwain 1/4 teaspoon
- Mustard whole 1 teaspoon
- Fenugreek leaves dry 1 tablespoon
- Hing 1 pinch
Procedure:
- Mix all ingredients together.
- Add water in portions to make a thick batter.
- Heat oil in a Karahi/Woke.
- Add prepared batter in small portions with the help of fingers or spoon. Fry till golden in colour on medium heat.
- Delicious Bhajias are ready.
- Serve with Imli Chutney/Mint Raita/Ketchup.
Chicken Pakora is a speciality in Pakora. Its cost is high and its taste is supreme. Preparation also takes time. Enjoy this recipe at Iftar during Ramadan this year.
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| Chicken Pakora |
Ingredients For Chicken:
- Chicken boneless cubes 1/2 kg
- Onion chopped 1 medium
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Oil 1tablespoon
Ingredients For Batter:
- Besan 2 cup
- Salt to taste
- Red Chillies powder to taste
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Baking soda 1/2 teaspoon (optional)
- Sesame seeds 2 tablespoon
Ingredients For Frying:
Preparation of Batter:
- Mix all ingredients to the besan and mix well.
- Then add water in portion to make a thin batter.
- Keep aside.
Preparation of Chicken Cubes:
- Saute onion in oil.
- Then add salt, ginger garlic paste fry for 1 minute then add Chicken Cubes.
- Fry for 3-5 minutes and then cook on low flame till chicken is tender.
- Chicken cubes are ready.
Procedure For Chicken Pakora:
- Heat oil in a woke/Karahi.
- Dip prepared chicken cubes in batter, one by one and fry in hot oil till golden in colour.
- Remove from oil on kitchen towel/paper.
- Delicious Chicken Pakora are ready.
- Serve with Tomato ketchup/Mint raita/Imli chutney.
Kheere Ka Raita is a very delicious dip served with rice dishes. Its pleasant taste made rice dishes more delicious.
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| کھیرے کا رائتہ |
Ingredients:
- Cucumber (Kheera) shaved and finely diced 1-2 cup
- Yoghurt beaten 250 g
- Spring onion finely diced 2 tablespoon
- Green Chillies crushed 1/2 tablespoon
- Fresh Coriander leaves crushed 1 tablespoon
- Fresh Mint leaves crushed 1 tablespoon
- Salt to taste
Procedure:
- Mix all ingredients together in a large mixing bowl.
- Transfer to serving bowl.
- Delicious and Tangy Kheeray Ka Raita is ready.
- Serve with any Rice Dish, especially Tarka Rice/Zeera Rice/Saloonay Chawal.
Punajbi Samosa with Aloo filling is one of the most popular snack in Pakistan. It is also one the the leading exported Snack Food from Pakistan to Europe, USA, Canada and Middle East. A number of refrigerated containers are exported from Karachi port to the world in dozen boxes of frozen ready to fry Punjabi Aloo Samosa.
You can make it easily on your own at home and serve at Iftar this Ramadan. "Ramadan Kareem "
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| پنجابی سموسہ |
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| Aloo Ki Filling |
Ingredients:
For Wraping:
- Super fine Wheat Flour/Starch (Maida) 2 cup
- Salt 1/4 teaspoon
- Cumin seed 1/4 teaspoon
- Kalonji 1/4 teaspoon
- Baking Soda 1/4 teaspoon
For Filling:
- Boiled Potatoes mashed 6-8
- Oil 2 tablespoon
- Tomatoes chopped 1
- Onion chopped 1
- Salt to taste
- Red Chillies Cutter 1 teaspoon
- Red Chillies powder 1/2 teaspoon
- Haldi powder 1/4 teaspoon
- Coriander whole 1 teaspoon
- Cumin seed whole 1 teaspoon
- Green Chillies Cutter 2
- Anardana 2 teaspoon
- Fresh Mint chopped 1/2 cup
- Fresh Coriander chopped 1/2 cup
For Frying:
Procedure:
For Filling Cooking:
- Fry onion in oil till brown.
- Add tomatoes and spices fry for 1-2 minutes, then add mashed potatoes.
- Fry for 2-3 minutes, then add green chillies, fresh mint and coriander leaves.
- Mix and turn off the flame.
- Filling for Punjabi samosa is ready.
Preparation and Frying of Punjabi Samosa.
- Add salt, baking soda, cumin seed and kalonji to the wheat flour and mix well.
- Then add little water to make hard dough.
- Keep aside for 30 minutes in a cool and dry place.
- Now Make plum size dough balls from the prepared dough.
- Take a dough ball flat it in a round shape 5-6 inch in diameter with the help of roller pin and board.
- Cut it into two half.
- Place a little quantity of filling on each half, then wrap one side on another and seal with the help of water or thin dough.
- Make more samosa in the same way.
- Now heat oil in a Karahi/Woke and fry prepared samosa in portion of 2 or 3.
- Delicious Punjabi Samosa are ready.
- Serve with Imli Chutney or Mint Coriander Raita.
Khajoor Ka Halwa is a very nutritious dessert to be served at Iftar or Sehar in Ramadan.
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| کھجور کا حلوہ |
Ingredients:
- Dates (Stones removed) 1/2 kg
- Sugar 3 tablespoon
- Butter 2 tablespoon
- Khoya 2 tablespoon
- Almonds skinless and soaked in water 20 nos.
- Pistachio, soaked in water 1 tablespoon
- Dry coconut slices 1 tablespoon
- Saffron few threads
Procedure:
- Melt butter in a non stick frying pan.
- Add nuts fry for 1 minute, then add dates fry for another 2-3 minutes on medium flame.
- Add sugar and stir, add a little water and quickly stir to dissolve sugar.
- Garnish with khoya and saffron and turn of flame.
- Mix well.
- Delicious and Nutritious Khajoor Ka Halwa is ready.
Gond Katira Sharbat is a refreshing and cooling drink of summer. Katira gond is a vegetable gum transparent in colour. It absorbs 200 to 400 times water to its volume. When soaked in water for 6-8 hour it becomes transparent. It has many health benefits the most important is it impart coolant effect to the body. Try this syrup on Iftar this Ramadan.
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| Gond Katira Syrup |
Ingredients:
- Gond Katira 1 tablespoon, soaked in water for 6-8 hours
- Tukh Malanga (Tuk e Malanga) 1 tablespoon soaked in water for 6-8 hours
- Chilled Milk 2 glass
- Rooh Afza 8 teaspoon
- Condensed Milk 2 glass
Procedure:
- Sieve soaked katira gond and tukh malanga, place half quantity of each in 2 different glasses.
- Add Chilled Milk to each glass.
- Add Rooh Afza and Mix well with the help of spoon.
- Pour condensed milk on top and serve.
