Gulatti گلتّی

Gulatti was a very popular sweet dish in weddings some 20-30 years back in Karachi.
It is a very tasty and mouth watering sweet dish.

Gulatti

Ingredients:

• Saila Chawal (Pakki Basmati Rice/Parboiled Rice) 1/2 kg
• Sugar  1-2 cup  
• Khoya 50 g
• Ashrafi or Sliced Petha sweetmeat  50 g
• Ghee 1/2 cup
• Almond soaked in water 1 tablespoon
• Pistachio soaked in water  1 tablespoon
• Raisins soaked in water 1 tablespoon
• Cardamom seed 1/4 teaspoon
• Cloves  5
• Kewra water 1/4 cup

Procedure:

• Soak rice in water for 1/2 hour.
• Wash and drain. 
• Then boil in 2 liter water, drain and keep aside.
• Now heat ghee in a pan.
• Add cardamom seeds fry for 2-3 minutes.
• Then add sugar, almond, pistachio, raisin, cloves , kewra water and boiled rice.
• Mix well, then sprinkle Ashrafi or Petha Sweet meat slices and khoya on top.
• Simmer for 8-10 minutes.
• Delicious Gulatti is ready.
• Mix well and serve.

Fairy Bread (Australia and New Zealand Children Bread) پریوں کی روٹی

Fairy Bread is a very very tasty and eye appealing bread for children in Australia and New Zealand.

It is prepared on children birthdays parties and ceremonies. Bread loaf is cut into triangle of four , butter is applied the colourful sprinkles are spread all over.

In Karachi colourful sprinkles can be purchased from Times Medicos or Naheed Super Market in Gulshan-e-Iqbal area.

Fairy Bread  

Ingredients:
Bread Slices as required
Butter
Colourful Sprinkle a box (Rs 60/box)

Procedure:
Cut the bread loafs into four triangles.
Apply butter.
Then Sprinkle "Colourful Sprinkles"
Serve and Enjoy.

Peppers

Sindhi Seyal Murgh (In Memory of Saleem Sanfaz)

Sindhi Seyal Murgh is a very delicious and pungent dish. It is eye appealing dish from Sindhi Speaking communities of India and Pakistan.

Sindhi Seyal Chicken

Ingredients:

• Chicken , cut into pieces   1
• Oil 1 cup
• Yoghurt beaten 1 cup
• Tomatoes chopped 3-4
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic paste  1 teaspoon
• Green Chillies slited   2-3
• Fresh Coriander leaves for garnish

Spices for Marination:

• Salt to taste 
• Red Chillies powder 1 teaspoon
• Cumin seed powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Cardamom small whole 6
• Cardamon large whole 2
• Cinnamon sticks whole 2
• Cloves  whole 10
• Black pepper whole   10-15
• Bay leaves whole 2
• Mace petals 3

Spices For Simmering

• Caraway  whole  1 teaspoon
• Cardamon small powder 1/2 teaspoon

Procedure:

• Take yoghurt in a bowl, add ginger , garlic pastes, and marination spices. Make a paste.
• Coat this paste on chicken pieces by rubbing.
• Keep in a dark place for 2 hours to marinate.

• Now fry onion in oil till golden brown.
• Then add  tomatoes fry for few minutes.
• Then add marinated chicken pieces and fry for 5 minutes.
• Then lower the flame and cook on slow heat till chicken is well done (45-90 minutes.)
• Adjust the gravy, evaporate excess water on high flame.
• Then sprinkle cardamom powder, and caraway whole.
• Garnish with green chillies and fresh coriander leaves.
• Simmer for 10 minutes.
• Delicious Sindhi Seyal Murgh is ready.
• Serve with chapati.

Founder of Sanfaz Spices "Saleem Abdullah Memon" is Passed Away.

We, the Cuisine of Karachi, announce the sad news that our beloved Saleem Bhai  has passed away during the 3rd Rakkat of Namaz-e-Asr in Dubai Mosque by Cardiac arrest on Saturday 28th March 2015.
May Allah rest his soul in peace and give him eternal peace in Jannah. Ameen. 
He was behind the many Arabian and South Indian recipes of this blog.