Keema Biryani قیمہ بریانی

Keema Biryani is a very tasty biryani when cooked with mutton keema and dasti nalli bones.

Keema Biryani

Ingredients:

• Mutton Keema (Minced Mutton)  1 kg
• Mutton bones of Dasti  3-4
• Peas  1 cup
• Potatoes chopped into medium cubes  4-5
• Yoghurt 1 pao
• Rice silky polished basmati   1/2 kg
• Onion chopped 3-4
• Tomatoes chopped 3-4
• Ginger paste  2 teaspoon
• Garlic paste 2 teaspoon
• Green chillies whole 3-4
• Fresh mint leaves chopped 1/2 cup
• Fresh coriander leaves chopped 1/2 cup
• Salt to taste
• Red chilli powder  1-2 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Cardamom green  6
• Cardamom brown 3
• Bay leaves 2
• Cloves whole  12
• Mace flower 3-4 petals
• Caraway whole 1/2 teaspoon
• Cumin whole  1 teaspoon
• Black pepper whole 1 teaspoon
• Badiani phol 2
• Zarda colour 1 pinch to sprinkle

Procedure:

• Thoroughly wash and soak rice for 1/2 hour.
• Then boil in 6 glass of water add 2 teaspoon of salt during boiling. Darin and keep aside.
• Now in another pan fry onion in oil till golden brown, retain some fried onion for simmering.
• Then add ginger garlic paste fry for a while then add tomatoes, yoghurt , green chillies and spices except colour.
• Fry for few minutes, then add minced mutton and mutton bones.
• Fry for 4-5 more minutes then add 1 glass water and continue to cook on medium flame till minced mutton is well done.
• Now add peas and cook for 5-10 minutes till tender. 
• Remove from heat.
• Now fry potatoes in oil in a karahi, when done add to cooked minced mutton curry. Mix well.
• Now in a large pan arrange layers of cooked curry and rice. 1st and last layers should be of rice.
• Sprinkle zarda colour at top, also spread fresh mint and coriander leaves and retained golden brown onion.
• Simmer for 10 minutes.
• Delicious Keema Biryani is ready.
• Serve with salad and raita.

Moong Dal Halwa دال مونگ حلوہ

Dal Moong Halwa is a delicious halwa. It takes some time to cook.

Dal Moong Halwa

Ingredients:

• Dal Moong 250 g
• Semolina (suji) 2 tablespoon
• Sugar  1 cup
• Ghee 2-4 tablespoon
• Cardamom small broken 2
• Pistachio soaked and chopped 1 tablespoon
• Raisin soaked  1 tablespoon

Procedure:

• Wash and soak dal moong for 2 hour.
• Drain and crush coarsely then keep aside.
• Now dry roast semolina in a frying pan. Keep aside.
• Now in a pan heat ghee add cardamom, when cardamom fragrant add dry roasted semolina and crushed moong dal.
• Cook for a while then add ghee and cook and stir on medium low heat till dal is done.
• Add sugar and keep cooking for 5 more minutes.
• At last sprinkle raisin and pistachio , mix and remove from heat after 1-3 minutes.
• Delicious Dal Moong Halwa is ready.

Punjabi Namkeen Mathiyan پنجابی نمکین مٹّھیاں

Punjabi Mathiyan can be sweet or saltish. Sweet Mathian recipe was published last week. Now we are publishing recipe for Namkeen Mathiayan (Saltish Mathiyan).

Punjabi Saltish Mathiyan

Ingredients:

• Flour (atta)  3-4 cup
• Ghee 1 -2 teaspoon
• Salt 1/2 teaspoon or to taste
• Baking soda 1 pinch
• Cumin seed whole 1/2 teaspoon
• Water as desired
• Oil for frying

• Procedure:
• Add all ingredients to the atta except water.
• Now add water in little portions and knead well to a hard dough.
• Make round patties of 3-4 inch in diameter and biscuit size thickness.
• Keep aside for 15 minutes.
• Fry in hot oil on medium flame one by one.
• Delicious Punjabi Namkeen Mathiyan are ready.
• Serve as required or store for future serving.
• These Mathiyan have shelf life of many weeks at room temperature.

Punjabi Mathiyan پنجابی مٹّھیاں

Punjabi Mathian are the oldest dessert in Punjabi culture. It is prepared on ceremonies, wedding religious festivals. Rabi ul Awal is the start of wedding season in Muslims of Punjab (Pakistani and Indian) so it is the good days for Mathian preparation. Today is the 1st day of Rabil awal  in Pakistan the celebration start for Birth of Prophet Muhammad (peace be upon Him). The below recipe is my mother's recipe.

Punjabi Mathian

Ingredients: 

• Flour (atta)    3-4 cup
• Gurr (jaggery)   1 cup finely crushed by beaten
• Fennel  1 teaspoon
• Ghee/Butter/Desi ghee   2 teaspoon
• Baking soda one pinch
• Water as desired
• Oil for frying

Procedure:

• Add all ingredients to atta except water.
• Mix well by rubbing and kneading.
• Now add water in little portion and knead well to a hard dough.
• Make round patties of 3-4 inch in dia and biscuit size thickness.
• Fry in hot oil on medium flame one by one.
• Delicious Punjabi Mathian are ready.
• Serve on cool or store and use as desired.

Note: If Mathiyan starts broken/disintegrate during frying reduce the quantity of Gurr.

Amritsari Fried Fish امرتسری مچھلی فرائی

Amritsari Fried Fish is a delicious fish snack from Indian Punjab.

Amritsari Fish Fried

Ingredients:

• Boneless Fish pieces  1 kg
• Lemon Juice  1 tablespoon
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Besan 1 cup
• Salt to taste
• Black salt 1/2 teaspoon
• Red Chillies powder
• Haldi powder 1/2 teaspoon
• Ajwain 1 teaspoon
• Oil for frying

Procedure:

• Mix all spices, ginger garlic paste, lemon juice with besan.
• Add little water to make a light thick batter.
• Apply on fish pieces and marinate in a cool place for 1 hour.
• Deep fry in oil.
• Delicious Amritsari Fried Fish is ready.
• Serve hot.

Fried Fish Fillet فرئیڈ فش فیلٹ

Winter is reaching in Karachi, so it is the season of fish recipe. Here is a most popular Fried Fish Fillet recipe to enjoy in cold weather.

Fish Fillet Fried with French Fries

Ingredients

• Fish Fillet   4-6
• Ginger paste 1 tablespoon
• Garlic paste  1 tablespoon
• Lemon juice 1 tablespoon
• Salt 1 teaspoon
• Red chillies powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Ajwain (Origano powder) 1 teapoon
• Dill seed fresh  chopped 1 tablespoon
• Bread crumbs for coating
• Vinegar for washing fish fillets

Procedure:

• Wash fish fillets with vinegar water.
• Mix together all spices and ginger garlic paste with lemon juice except bread crumbs to make a paste.
• Apply/rub over fish fillets and keeps aside for 1 hour to marinate.
• Deep fry in hot oil.
• Delicious Fried Fish Fillets are ready.
• Serve hot with French fries and tomato ketchup.

Chicken Malai Boti چکن ملائی بوٹی

Malai Boti is a tasty BBQ dish. Simple and Delicious.

Malai Boti

Chicken Malai Boti

Ingredients:

• Chicken cubes  1 kg
• Raw papaya crushed  1 tablespoon
• Garlic paste 2 teaspoon
• Ginger paste 2 teaspoon
• Green chillies paste 2 tablespoon
• Yoghurt beaten 2 tablespoon
• Fresh cream 2 tablespoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Black pepper crushed 2 teaspoon
• Roasted cumin seed powder 2 teaspoon
• Kabab chinni powder 1 teaspoon
• Butter for grilling (melted)

Procedure:

• Mix all ingredients and make a paste.
• Then coat over chicken cubes. Keep aside in cool and dark place for marination (2 hours).
• Insert into pre soaked wooden /bamboo sticks or iron skewers and grill over charcoal fire till cubes are tender. Apply molten butter during grilling.
• Serve with chapati and mint coriander chutney/raita or tomato ketchup

Chicken Fajitas چکن فجیتا

Chicken Fajita is a very popular dish  from Mexican and American Cuisine. It is a very eye appealing and tasty dish served with wheat Tortilla, a chapati and roti like flat bread. The green capsicum (Shimla Mirch/ Bell pepper)  is readily available in Pakistan, however Red, Orange and Yellow Capsicums can be bought from a large super store. These are available at Naheed Super Market near Bahadurabad in Karachi. Also wheat Tortilla are available at this super market.

Chicken Fajitas

Fajitas wraps, Tortilla 

Fajita

Fajitas Ingredients

Capsicum in Four Colours

Ingredients:

• Chicken breasts  1 kg , sliced into two along thickness

Marination Ingredients:

• Lemon juice 2 tablespoon
• Oil  1  tablespoon
• Salt 1/2 teaspoon
• Chilli powder 1/2 teaspoon
• Black pepper powder 1/2  teaspoon
• Cumin seed powder 1  teaspoon
• Ajawin  (Oregano)  1/4 teaspoon
• Garlic crushed  2 teaspoon
• Fresh Coriander leaves chopped 1/4 cup

Other Ingredients:

• Capsicum (Shimla Mirch/Bell pepper)   Red       1/2 Julianne cut

                                                                         Yellow  1/2 Julianne cut
                                                                          Orange  1/2 Julianne cut

                                                                         Green    1/2 Julianne  cut

• Onion 1 large  Julianne cut
• Salt  to taste
• Black pepper 1/2 teaspoon
• Olive oil 1 tablespoonnish:

Garnish:

• Sour cream, Salsa, Lettuce leaves

Procedure:

• Mix together marination ingredients and apply on Chicken breasts. 
• Keep in cool for 1-2 hours for marination. 
• Now grill on a griller or non stick frying pan or iron skillet.
• Apply oil during grilling.
• Cool and cut grilled chicken into Julianne cut style. 
• Keep aside.

• Now in  a frying pan heat 1-2 tablespoon oil.
• Add bell peppers, onion, salt and black pepper.
• Saute till soft.
• Mix prepared grilled chicken. Mix cook for few minutes and then remove from heat.
• Delicioud Chicken Fajitas is ready.
• Serve with Flour Tortilla/Roti/Chapati.
• Usually Wraped in Tortilla/Roti/Chapati and pour over Sour cream/Salsa and Garnish with Lettuce leaves and avocado slices

Anda Gravy انڈہ گریوی

Anda Gravy is a very simple and delicious  low cost curry.

Anda Gravy (egg  gravy)

Ingredients:

• Boiled eggs  6
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon 
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Fry onion in oil till brown.
• Add ginger garlic paste , fry for 1 minute.
• Then add tomatoes and spices and fry for 3-5 more minutes.
• Add 1-2 glass water and cook on medium flame for 15 minutes.
• Add boiled eggs and garnish with fresh coriander leaves and simmer.
• Delicious Anda gravy is ready.
• Serve with roti.

Lahori Chikar Cholay لاھوری چکڑ چھولے

Lahori Chikar Cholay is a very tangy and delicious snake cum breakfast dish.

Lahori Chikar Cholay

Ingredients:

• Kabuli Cholay (Kabuli Chana/Garbanzo Beans)   250g
• Red lentils (Lal masoor dal) 1 tablespoon
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies chopped 2
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chillies powder 1/2 teaspoon
• Red Chillies flakes 2 teaspoon
• Black pepper powder 1/4 teaspoon
• Coriander powder 1 teaspoon
• Cumin seeds whole 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Garam Masala powder 1/2 teaspoon
• Baking soda for soaking  1 teaspoonful

Procedure:

• Thoroughly pick and wash Kabuli cholay, then soak in water for 8 hours adding 1 teaspoonful of baking soda. Wash and drain.
• Boil Kabuli Cholay in enough water till fully tender. Do not drain, retain water.
• Now fry onion  in oil till light golden.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes fry for 3-4 minutes, add spices fry for few minutes.
• Then add red lentils after washing with water. Add 1 cup water and cook on medium flame till red lentil is done.
• Now add boiled Kabuli cholay and cook on medium flame with slightly mashing the cholay.
• Evaporate most of the water on high flame.
• Garnish with green chillies and green coriander leaves.
• Simmer for few minutes.
• Delicious Lahori Chikar Cholay are ready.
• Serve with chopped onion and naan.

Bhuna Murgh بُھنّامرغ

Bhuna Murgh is another delicious and spicy dish from Punjabi Cuisine.

Bhuna Murgh

Ingredients:

• Chicken Regular cut and medium weight 1 no.
• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies cutter/flakes  1-3 teaspoon
• Haldi powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon
• Coriander powder  1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala powder 1teaspoon

Procedure:

• Fry onion in oil till brown.
• Add ginger garlic paste fry for a while.
• Then add tomatoes and fry for4-5 minutes.
• Now add chicken and spices and fry for another 5 minutes.
• Lower heat and continue to cook till chicken is well done.
• Raise flame and evaporate most of the water on high flame.
• Delicious Bhuna Murgh is ready.
• Serve with roti.

Note: This dish is a very pungent, add much chilli cutter as you can eat. 

Navratan Korma نورتن قورمہ

Navratan Korma is a Mughlai dish. It  suits to  those who want a delicious vegetarian dish. Navratan mean nine jewels in persian/urdu. Fruits , vegetables , dry fruits and cheese/milk and yoghurt is used in its preparation.

Navratan Korma

Ingredients:

• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3

Vegetables:

• Potatoes diced 2
• Cauliflowers diced 2 cup
• Peas  1 cup
• Carrots diced 2
• Bottle gourd  diced 1 cup
• Green beans chopped 1 cup

Fruits and Dry Fruits:

• Almonds soaked and skin removed 15
• Raisin 1 tablespoon
• Kaju  1 tablespoon
• Pine apple  cubes 1/2 cup

Dairy:

• Milk 1 cup
• Yoghurt beaten  1 cup
• Cottage cheese  cubes 1/2 cup

Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Turmeric powder 3/4 teaspoon
• Cumin powdewr 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1/2 teaspoon
• Cardamom small whole 5-6
• Mace 2 petals

Procedure:

• Saute onion in oil till soft.
• Add tomatoes and fry for 5 minutes.
• Then add spices and vegetables and fruits and dry fruits.
• Cook on slow heat till vegetables are tender.
• Add Yoghurt and Milk and stir .
• Cook for 5-7 more minutes on medium heat till thick.
• Sprinkle cheese cubes and simmer.
• Delicious Navratan Korma is ready.
• Serve with Boiled Rice/Tarka Rice or Taftan/Sheermal.

Muthi Kabab مٹھّی کباب

Muthi Kabab when prepared with beef is a very delicious Kabab.

مٹھّی  کباب

Muthi Kabab

Ingredients:

• Boneless beef cubes 1 kg
• Oil for frying 
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Garam masala  powder  1 teaspoon

Ingredients added during mixing:

• Finely chopped spring onion 2
• Finely chopped  green chillies 2
• Finely chopped tomato cubes  from 1 tomato
• Black pepper grated 1/2 teaspoon
• Red Chilli flakes (cutter) 1-2 teaspoon
• Cumin seed whole 1 teaspoon
• Coriander seed whole  1 teaspoon
• Anardana 1 tablespoon

Procedure:

• Mix together beef cubes, salt coriander powder, chilli powder, garam masala powder and ginger garlic paste in a bowl.
• Then process in an electric processor (chopper). 
• Knead well. Then add finely chopped spring onion, green chillies, tomato cubes, anardana, chilli flakes, cumin whole , coriander whole and  grated black pepper. Mix and knead well.
• Then make 2 inch size oval shaped Kabab with the help of fist (muthi).
• Heat 1/2 cup oil in a nonstick frying pan. Add prepared kabab (4-5) in portions and fry on a very low flame till fully cooked.
• Delicious Muthi Kababs are ready.
• Serve with chopped spring onion , chopped tomato cubes and Mint raita.

Koyla Keema کوئلہ قیمہ

Koyla Keema is a very delicious BBQ style dish served with Paratha. You can make paratha roll with Koyla Keema.

Koyla Keema

Ingredients:

• Minced Beef   1 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Onion chopped 2
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Raw papaya paste 1 tablespoon
• Green Chillies chopped 3-4

• Fresh Mint leaves 1/2 cup for simmering
• Fresh Coriander leaves  1/2 cup for simmering
• Green Chillies whole 4-6 for simmering
• Julian cut ginger 1 tablespoon for simmering
• Burning Charcoal 2-3 for simmering
• Butter 1 teaspoon for simmering

• Salt to taste
• Red Chilli powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala powder 1/2 teaspoon

Salad:

• Tomatoes disc grilled with butter
• Shredded onion as desired

Procedure:

• Apply raw papaya paste to minced beef and keep aside for 1/2 hour.
• Now fry onion in oil till brown.
• Add ginger garlic paste and papaya coated minced beef, yoghurt, green chillies chopped  and spices.
• Fry for few minutes then cook on medium flame till minced beef is fully done.
• Spread fresh mint and coriander leaves, green chillies whole and Julian cut  ginger on top of the prepared minced beef. 
• Place burning coals on piece of Alumium foil or onion cup or piece of bread on top layer.
• Apply 1 teaspoon of butter on top of buring coal and quickly close the lid. Place weight on lid to avoid leakage of smoke. Simmer for 10 minutes.
• Delicious Koyla Keema is ready.
• Serve with Salad as mentioned above , mint chutney and Paratha.

Beef Korma / Beef Qorma بیف قورمہ / گائے کے گوشت کا قورمہ

Beef Korma is one of the most popular and tastier Korma. It takes much time to cook but end in a very tasty dish. Good Quality beef is available in every home these days due to Eid ul Azha. You can cook this now and enjoy. Beef  Korma is also a choice of many at weddings.

Beef Korma

Ingredients:

• Beef  1 kg
• Oil 1 cup 
• Yoghurt, one day old sour , 250 g
• Onion chopped 3-4
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Cardamom small  8-10
• Cardamom black 3
• Balck pepper whole 1/2 teaspoon
• Cloves whole 10
• Kewra water 1/2 cup

Procedure:

• Fry onion in oil till golden.
• Now add ginger garlic pastes and spices and fry for few minutes.
• Then add beef and fry for 5 more minutes.
• Add 2-3 glass water and cook on medium flame till beef is fully tender.(60-120 minutes). Add more water if needed.
• At this stage add beaten yoghurt and kewra water  continue to cook till oil separates out. Stir occasionally during cook.
• Delicious Beef  Korma is ready.
• Serve hot with Taftaan.

Murgh Pulao / Chicken Pulao مرغ پلاؤ

Murgh Pulao is a very Delicious Dish

Murgh Pulao

Ingredients:

• Chicken regular cut  1
• Rice 500 g
• Oil 1 cup
• Yoghurt beaten 1 cup
• Onion chopped 4-5 
• Tomatoes chopped 2
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Salt 2-3 teaspoon
• Chilli powder 1 teaspoon
• Black pepper whole 1/2 teaspoon
• Caraway  whole 1 teaspoon
• Cardamom small 4
• cardamom black 2
• Cloves 10-12
• Coriander whole 1 teaspoon
• Fennel whole 1/2 teaspoon

Procedure:

• Soak rice in water for 20 minutes. wash and drain keep aside.
• Fry onion in oil till golden.
• Then add spices except coriander and fennel whole fry for 1 minute.
• Now add chicken pieces and fry. When chicken changes colour add add fennel, coriander whole, ginger garlic pastes and yoghurt and tomatoes while stir. Fry on medium flame for 5 minutes.
• Now add 1 glass water and cook till chicken is tender.
• When chicken is tender add  pre-soaked rice.
• Now add 2 or more glass water. Water should be 1 inch above the rice layer.
• Keep cooking on low flame while stir occasionally. (8-12 minutes)
• When most of the water is absorbed by rice,  simmer it for 10 minutes.
• Delicious Murgh Pulao is ready.
• Serve hot with Mint raita.

Murgh Nihari /Chicken Nihari مرغ نہاری

Nowadays  Murgh Nihari becoming popular among women because of less cooking time and great same taste.

Murgh Nihari

Ingredients: 

• Chicken regular cut  1
• Wheat flour 3-4 tablespoon
• Oil 1 cup
• Yoghurt 1/2 cup
• Onion chopped 1 medium size
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fennel powder 1 teaspoon
• Garam masala 1/2 teaspoon
• Star anise powder 1 teaspoon

Garnish (Nihari Salad):

• Fried onion 1/2 cup
• Julian cut ginger 2 tablespoon
• Mint leaves  chopped 1/2 cup
• Coriander leaves chopped 1/2 cup
• Green chillies 2 tablespoon
• Lemon wedges as desired

Procedure:

• Heat oil in a pan.
• Add ginger garlic and chicken.
• Fry for 1-2 minutes then add yoghurt,  and spices .
• Again fry for 3-4 minutes.
• Add 2-3 glass water and cook on medium flame till chicken is tender.
• Now add wheat flour dissolved in 1 cup water. gradually in potions and continuous vigorous stir.
• Simmer for 10-15 minutes.
• Now apply baghar (tempering), fry 1 chopped onion in oil till golden, then pour over prepared curry.
• Delicious Murgh Nihari is ready.
• Serve with Tandoori naan and Nihari salad

Hyderabadi Khatti Dal حیدرآبادی کھٹّی دال

Hyderabadi Khati Dal is a delicious and Tangy Dal.

Hyderabadi Khati Dal

Ingredients:

• Lal Masoor Dal (red split lentil)  1 cup
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies 3-4
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fresh Green Coriander leaves  for garnish

 Tempering (Baghar)  Ingredients:

• Oil 1-2 tablespoon
• Garlic cloves sliced 3-4
• Kadhi Patta / Karhi patta     10-12
• Red Chillies whole  4-5
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 1/2 teaspoon
• Hing 1 pinch

Procedure:

• Thoroughly wash the dal.
• Take 2 glass water  in a cooking pan. 
• Add washed dal, tomatoes, greed chillies, ginger garlic pastes, tamarind pulp and spices.
• Cook on medium flame till dal is well done.
• Garnish with fresh coriander leaves.
• For baghar, take oil in a frying oil add garlic cloves , when golden, add other baghar ingredients.
• Wait for few seconds then pour this baghar over prepared dal.
• Delicious Hyderabadi Khatti Dal is ready.
• Serve with boiled rice, pickles and papad.

Balochi Namkeen Roast بلوچی نمکین روسٹ

It is a wonderful dish from Balochi Cuisine for those who love to eat meat. Not a spicy but tasty dish. I liked it very much.

Balochi Namkeen Roast

Ingredients:

• Mutton Chops, 5-6 chop together,  2 kg
• Oil 1/2 cup
• Onion  chopped   4-5
• Ginger freshly crushed  1 tablespoon
• Garlic freshly crushed  1 tablespoon
• Salt 1-2 teaspoon
• Black pepper freshly crushed  1-2 teaspoon
• Cumin seeds whole 1 teaspoon

Procedure:

• Take all ingredients in a large pan. 
• Add 2-3 glass water. 
• Tightly seal the lid with the help of prepared dough.
• Cook on low flame for 90-120 minutes.
• Check the tenderness of meat. If done evaporate excess water to a thick gravy.
• Delicious Balochi Namkken Roast is ready.
• Serve with Tandoori Roti/Naa.

Punjabi Kofta Chana / Punjabi Kofta Cholay پنجابی کوفتہ چنّا

Wonderful dish from Punjab. Meat and Kabuli Chana tastes good  when cooked together. It is very nutritious and delicious dish.

Punjabi Kofta Chana

Ingredients:

• Kabuli chana (Garbanzo beans)  250 g 
• Minced meat (mutton)  1/2 kg
• Oil 1 cup 
• Yoghurt 1/2 cup
• Onion chopped 2-3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Chilli powder to taste
• Haldi powder 1/2 teaspoon
• Cumin seeds 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Poppy seeds soaked and crushed 1 tablespoon
• Bhuna chana  powder 1 tablespoon

Procedure:

• Soak Kabuli chana in water  for 5-6 hours.
• Wash then boil in enough water.
• Drain and keep aside.

• Now mix all spices together.
• Make 2 portions. One for meat balls(kofta) and other for curry.

• Fry onion in oil till golden and crispy.
• Remove the fried onion from oil , cool on  kitchen towel  and then grind. Make two portion of fried and grinded onion.

• Now add 1/2 quantity of spices, 1/2 quantity of grinded onion, and 1/4 cup of yoghurt to the minced meat. and knead well. 
• Then process in an electric processor for smooth texture.
• Now make table tennis ball size meat balls from this mixture.
• Keep aside.

• Now in the same oil in which onions are fried add remaining half portion of  grinded onion, yoghurt  and spices.
• Also add ginger and garlic and fry for 2-3 minutes.
• Add 1-2 glass water and cook on medium flame for 10 minutes.
• Now introduce prepared meat balls (Koftas) carefully and continue to cook on low flame till meat balls are tender ( 45-90 minutes).
• At last add boiled chick pea and cook on simmering heat for 10-15 minutes with careful stirring.
• Garnish with fresh coriander leaves.
• Delicious Punjabi Kofta Chana is ready.
• Serve hot with tandoori roti and Fresh mint-coriander raita in yoghurt.

Date Milkshake کھجور کا ملک شیک

Date Milkshake is a very very delicious and nutritious drink. Is gives extra energy at Iftar during Ramadan,  the month of dates. Thousand of kilogram of dates are consumed during the Holy Month of Ramadan at Sehar and at Iftar.

Date Milkshake

Ingredients:

• Date pitted  , good quality  6-8
• Full cream chilled milk   1 glass
• Sugar 2-3 teaspoon

Procedure:

• Take all ingredients in an electric blender.
• Blend for 3-5 minutes.
• Remove in a glass.
• Serve chilled.
• Delicious Date Milkshake tastes good.

Lukmi / Lukhmi (Hyderabadi Style Samosa) لقمی حیدرآبادی انداز سموسہ

Lukmi is a rectangle shape minced meat samosa popular among Hyderabadi community. Hyderabadi community have sour  taste tongue but sweet in talk.  Enjoy Luqmi at Iftar and pray.

Lukhmi 

Ingredients:
For Outer shell:

• Maida  2 cup
• Cumin seed whole 1/2 teaspoon
• Salt to taste

Oil for frying

For filling:

• Minced meat  1/2 kg
• Oil 1/4  - 1/2 cup
• Onion chopped 2
• Tomatoes  chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies chopped  2
• Fresh Mint leaves  chopped 2 tablespoon
• Fresh Coriander leaves chopped  2 tablespoon
• Lemon juice 2 teaspoon
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Garam Masala 1/2 teaspoon

Procesure:
First prepare filling.

• Fry onion in oil till brown.
• Then add ginger garlic paste fry for 1 minutes, add tomatoes , lemon juice, green chillies and spices and minced meat.
• Fry for 5 minutes.
• Add 1 glass water and cook on low heat till minced meat is well done
• Sprinkle fresh mint and coriander leaves.
• Evaporate most most the water and simmer.
• Filling is ready.  Cool to room temperature.

Now make outer cover and Luqmi

• Add salt and cumin whole to maida mix well.
• Add water in small portion and knead well to a hard dough.
• keep aside for 20 minutes.
• Now make rectangle shaped strips 6 inch by 3 inch.
• Place a small amount of filling on it.
• Fold and seal with the help of fork.
• Keep making other strips and fill it with prepared filling.
• Now heat oil in a woke (Karahi) fry the prepared luqmi.
• Delicious Luqmi is ready.
• Serve with Tomato Ketchup / Mint Chutney.

Date Balls / Khajoor Ke Ladoo کھجور کے لڈ و

Dates Balls are sweet and healty snack. It is simple to make and can be used in any weather. Try this at Iatar or Sehar of this Ramadan for extra energy for fasting and Salat ul Taraveeh.

Date Balls

Ingredients:

• Dates (pitted/seeds removed)  2 cup
• Diced almonds   2 tablespoon
• Diced pistachio  2 table spoon 
• Desiccated coconut  1/2 cup
• Sprinkles 2-3 tablespoon

Procedure:

• Mash dates well.
• Add nuts and mix well.
• Make table tennis ball size balls
• Then roll into desiccated coconut or sprinkle.
• Serve as desired.

Mango Smoothie / Mango Lassi مینگو لسّی / سموتھی

Smoothie in USA and Mango Lassi in Pakistan have the same recipes. It is just  by chance both nations are opposite to each other.  Thick creamy texture of yoghurt and Mango pulp gives it a distinct taste and flavour.  Mangoes are readily available now,  arrange and prepare a glass of Smoothie / Mango Lassi and enjoy.

Smoothie /  Mango Lassi

Ingredients:

• Mango slices    1 cup
• Yoghurt  250 g
• Ice cubes  as desired
• Sugar or honey 2-4 teaspoon

Procedure:

• Take all ingredients in an electric blender.
• Blend for 2-4 minutes.
• Fill in a glass, insert a straw and sip the chilled smoothie / Mango Lassi.

Ramadan Kareem Moon 2015

Ramadan Moon Karachi 2015

Laham Nashif (United Arab Emirates Dish) اللحم ناشف

I am buying meat from a meat seller "Salman"  who also works for Sheikh Muhammad ,The Ruler of Dubai.  One day when I was visiting his shop he told me about this dish. Laham Nashif is an infusion dish of Pakistani , Indian and Arabian Cuisines. Very tasty and delicious.

اللحم ناشف

Ingredients: 

• Mutton Cubes  1/2 kg
• Oil 1 cup
• Tomatoes chopped 2-3
• Onion chopped  2-3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies  2-3
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli flakes 1 teaspoon
• Black pepper powder 1/2  teaspoon
• Turmeric powder 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Cardamom powder 1/2 teaspoon
• Pimento powder 1 teaspoon
• Nutmeg powder 1/4 teaspoon
• Coriander powder 1/2 teaspoon

Procedure:

• Take all ingredients except green chillies and fresh coriander leaves in a wok (cooking pan).
• Add 3 glass water and cook on low heat till meat is tender.
• When meat is tender evaporate excess water on high flame.
• Sprinkle green chillies and fresh coriander leaves and simmer for 5 minutes.
• Delicious Laham Nashif is ready.
• Serve with pita bread and salad.

Katakat کٹاکٹ

Katakat is a very delicious dish prepared on a large Iron skillet with the help of sharp choppers. The sound produced during its cooking like "katakat" when sharp blades, chops and struck against the surface of skillet. Katakat is very popular in Karachi. It is prepared with organ meat and testicles of goat. But I am not using here testicles, instead I used mutton cubes.

Katakat

Heart, Liver, Kidneys and Mutton Cubes for Katakat (Organ Meat)

Ingredients:

• Liver of goat   chopped  1
• Heart  chopped 1 
• Kidney   chopped 2-3
• Mutton cubes 250 g
• Oil 1 cup
• Tomatoes chopped  3-4
• Onion chopped 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies chopped 3-4
• Fresh Coriander leaves for garnish
• Salt to taste
• Qasuri Methi dry 1 tablespoon
• Chillies flakes  2 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin seeds 1 teaspoon
• Fennel whole 1 teaspoon
• Mustard seeds 1 teaspoon
• Cumin whole 1/2 teaspoon
• Coriander powder 11 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Saute onion in oil in a pan.
• Then add spices, Qasuri Methi, ginger garlic paste, meat, liver, heart and kidneys.
• Fry for 12-3 minutes,
• Then add tomatoes fry for 3-5 more minutes.
• Then add 1 cup water and continue to cook on low heat till meat and organ meat are tender.
• Add green chillies and garnish with fresh coriander leaves.
• Simmer for five minutes.
• Delicious Katakat is ready.
• Serve with roti or naan.

Note:
Commercially it is prepared on a large Iron skillet and sharp choppers are used for cooking and its apperance like a coarse minced meat. But it is very easily prepared in your home kitchen in a cooking pot.

Keema Karelay /Bitter Gourd With Minced Meat قیمہ کریلے

It is one of the most liked dish  by me. It is a very tasty dish of meat and vegetable.

Keema Karela

Ingredients:

• Minced Meat  1/2 kg
• Bitter Gourd   shaved and chopped 3-4
• Oil 1 cup
• Onion chopped 2-3
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red chilli powder 3/4 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Apply 1 teaspoon of salt to chopped bitter gourd and keep aside for 1/2 hour.
• Then wash in running water and squeeze and keep aside.
• Now saute onion in oil.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes, minced meat and spices.
• Fry for 5 minutes.
• Add 1 cup water, and continue to cook on low heat till minced meat is tender.
• When minced meat is tendered add  washed and squeezed bitter gourd.
• Cook on medium flame till bitter gourd is done.
• Delicious Keema Karelay are ready.
• Serve hot with chapati/ roti.

Lasoora Pickle لھسوڑے کا اچار

Lasoora Pickle is much liked by the people of Punjab. It is a very tasty pickle. Raw Losoora are available in market nowadays . It is the peak season of Lasoora. Purchase and make this tangy pickle.

Lasoora Achar

Raw Lasoora Ready for Pickle

Raw Lasoora available in this form

Ingredients:

• Raw Lasoora 1 kg
• Mustard Oil 1 litre
• Salt 2-3 teaspoon
• Haldi powder 1 teaspoon
• Red Chilli powder 2-3 teaspoon
• Kalaunji  2 teaspoon
• Mustard seeds 2 teaspoon
• Methidana 2 teaspoon
• Fennel seed 2 teaspoon
• Ajwain 1/2 teaspoon

Procedure:

• Prepared lasoora for pickle making.
• Remove stems and cap.
• Place prepared lasoora in sun light for 2-3 hours.
• Then put in martaban (Pickling pot)
• Add spices and mix well with the help of wooden spoon and shaking.
• Then add mustard oil.
• Keep in dark for 10-15 days for pickling.
• During this period shake occasionally after 1-2 days.
• Delicious Lasoora pickle is ready.

Water Pump Ka Sharbat e Tarbooz واٹر پمپ کا شربتِ تربوز

If you are living in Karachi or visiting Karachi you will see push cart vendors are selling Water Pump Ka Sharbat e Tarbooz. Water Pump is the name of Bus Stop in Federal B Area Karachi. There are number of push cart vendors are selling water melon syrup. It became so popular that it spread every locality of Karachi and so the name.

You can easily prepare this sharbat at your home.

Water Pump Ka Sharbat e Tarbooz

Ingredients:

• Water Melon  chopped into small cubes as desired
• Rooh Afza Syrup as desired
• Ice chilled water as desired

Procedure:

For 1 glass of Sharbat e Tarbooz

• Fill 3/4 of glass with tarbooz cubes.
• Prepare Rooh Afza sharbat in ice chilled water in a separate glass.
• Pour the prepare Rooh Afza over glass of Tarbooz cubes.
• Stir and serve with spoon.
• Beat the heat with Water Pump Ka Sharbat e Tarbooz.

Dal Keema / Minced Meat and Dal Chana دال قیمہ

Dal Keema is a tasty minced meat and chana dal dish. This dish also liked by President Obama.

Dal Keema

Ingredients:

• Minced Meat (Beef/Mutton)   1/2 kg
• Dal Chana  100 g
• Oil 1 cup
• Onion chopped  2-3
• Tomatoes   chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste  1 teaspoon
• Green Chillies chopped  2-3
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala  1/2 teaspoon

Procedure:

• Boil dal in enough water, drain and keep aside.
• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes and minced meat, salt, chilli , haldi and coriander powder .
• Fry on high flame for 3-5 minutes.
• Then add 1 glass water and cook on low flame till meat is tender.
• Add more water if necessary. 
• When meat is tender add boiled dal and cook for 5 more minutes on low flame.
• At last sprinkle garam masala, add green chillies and fresh coriander leaves.
• Simmer for 5-7 minutes.
• Delicious Dal Keema is ready.
• Serve with shredded onion, pickle and roti. 

Beef Nihari گائے کے گوشت کی نہاری

Nihari is one of the most popular beef dish in Karachi.  Most famous Nihari shop is Javed Nihari near Karimabad.   Nihari is a very tasty dish served with Tanddori Naan. Nihari dish is a must dish in almost all the small and medium hotels of Karachi. You can cook at your home very easily. Ask you Meat seller for Nihari meat known as Bong ka Gosht in Urdu or Shin Meat in English.

Beef Nihari

Shin Meat Beef /Bong Ka Gosht

Ingredients:

• Bong Ka Gosht/Nihari Meat/Shin Meat   1 kg - 1.5 kg
• Oil 1 cup
• Yoghurt 1/2 cup
• Wheat flour 3-4 tablespoon
• Onion chopped 1 medium size
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Badiani phool 2-3 grinded
• Fennel powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Garnish:

• Lemon wedges as desired
• Fried onion as desired
• Chopped green chillies as desired
• Mint leaves chopped 1 cup
• Coriander leaves chopped 1 cup
• Julian cut ginger 3-4 tablespoon

Procedure:

• Heat oil in apan.
• Add meat, spices and yoghurt and fry for 5-7 minutes.
• Add 3-4 glass of water and cook on medium flame till meat is tender.
• Now dissolve wheat flour in a cup of water, and add to the cooking curry in portions and with vigorous stirring.
• Simmer for 10-15 minutes till oil is separates out.
• Fry onion in 1 tablespoon of oil till golden then pour over the prepared curry.
• Delicious Beef Nihari is ready.
• Serve with garnish and Tandoori Naan.