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.