My father like this dish too much. On Eid ul Azha he selects beautiful and healthy Bakra for qurbai. Then he choose selected meat with bone to prepare this Namkeen Gosht dish.
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| Namkeen Gosht |
Ingredients:
- Mutton with bone 1 kg
- Oil 1/2 cup
- Ginger freshly crushed 2 teaspoon
- Garlic freshly crushed 2 teaspoon
- Onion chopped 3
- Salt to taste
- Black pepper coarsely grinded 1 teaspoon
- Cumin seed whole 1 teaspoon
- Caraway whole 1 teaspoon
Procedure:
- Take all ingredients in a pan except caraway.
- Add 2-3 glass water , cook on high flame for 1-2 boils.
- Then lower the flame and cook till meat is well done.
- At last add caraway whole and simmer for 5 minutes.
- Delicious Namkeen Gosht is ready.
- Serve with or without phulka roti.
Dal Bukhara is a popular North Indian dish. It is simple tasty and delicious.
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| Dal Bukhara |
Ingredients:
- Dal Mash sabut (whole black lentil) 250 g
- Onion chopped 1 medium
- Tomato 1 chopped
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Red Chilli powder 3/4 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
Tadka Ingredients (Tarka):
- Butter 1 table spoon
- Oil 1 tablespoon
- Garlic diced disc 1 teaspoon
- Julianne cut ginger 2 teaspoon
- Red Chilli whole 4
- Cumin seed whole 1 teaspoon
- Kadi Patta 10
- Hing 1 pinch
Procedure:
- Wash and soak dal in enough water for 2-3 hours.
- Drain and take in a cooking pan.
- Add 3 glass water, onion, tomatoes , ginger garlic paste and powder spices and salt.
- Cook on medium to high flame for 2-3 boils.
- Then lower the flame and cook till dal is well done (60-90 minutes.)
- Evaporate excess water, mash the dal slightly.
- Now apply Tadka.
- Heat 1 tablespoon of oil in a pan, add garlic and fry to a golden colour on medium flame.
- Then add red chillies, Julianne cut ginger, cumin whole , hing and Kadi patta. Fry for 1 minute add butter and pour over prepared dal.
- Serve with Roti
Alhamdulillah Cuisine of Karachi have achieved a milestone of 1 Million Visitors. It is only possible due to friends and family prayers and visitors support.
Kashmiri Chai / Kashmiri Tea is one of the most wonderful tea with its beautiful and eye appealing pink colour. It take time to prepare this wonderful cup of tea. It is usually served on weddings and ceremonies in Karachi.
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| Kashmiri Pink Tea |
Ingredients:
- Water 2 cup
- Green Tea leaves (special variety, Tapal's Gulbahar Green Tea is the best to choose) 2 teaspoon
- Baking soda 1/4 teaspoon
- Ice cold water 1 and 1/2 cup
- Milk powder full cream (Nido) 3 teaspoon
- Sugar 2-3 teaspoon
- Cardamom small broken 3
- Cloves 3
- Finely diced almond 10
- Finely diced pistachio 15
Procedure:
- Take 2 cup of water in a stainless steel pan.
- Bring to boil.
- Then add green tea leaves and continue to cook till water remain half on medium flame.
- Then add baking soda and bring to boil with continuous stirring (beating/airing) for 3-5 minutes.
- When colour changes to brownish pink, turn off the flame.
- Add ice chilled water in portion and with continuous airing/beating.
- When colour turns to pink add milk powder, sugar, cardamom, and cloves.
- Simmer for 5 minutes.
- Then filter in another pan, add almond and pistachio and simmer again for few minutes.
- Delicious and Warmer Kashmiri Chai is ready.
- Serve hot.
A very good quality Lachha Paratha is available at Quetta Alamgir Hotel near Alamgir Masjid Bahadurabad. A road behind Naheed Super Market.
Kala chana Pulao is a good alternate of Cholay Chawal. It is good dish for light and healthy meal.
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| Kala chana Pulao |
Ingredients:
- Rice 1/2 kg
- Kala chana (Bengal Gram) 2 cup
- Oil 1 cup
- Onion chopped 2
- Tomatoes chopped 3
- Ginger crushed 1 teaspoon
- Garlic crushed 1 teaspoon
- Green Chillies whole 3
- Salt to taste
- Red chilli powder 1 teaspoon
- Cloves whole 10
- Black pepper whole 1/2 teaspoon
- Cardamom small 5
- Cinnamon sticks 3
- Caraway whole 1 teaspoon
Procedure:
- Wash and soak kala chana overnight.
- Boil in enough water on low heat , drain and keep aside.
- Wash and soak rice in enough water, drain and keep aside.
- Now fry onion in oil till golden.
- Add ginger garlic, spices and fry for 1 minute, then add tomatoes and fry for 3-5 more minutes.
- Add boiled Kala chana and cook for 5 more minutes.
- Then add 2 glass water and cook on medium flame for 1-2 boils.
- Then add boiled rice and continue to cook till rice are done and most of the water is absorbed.
- Sprinkle Green Chillies and simmer for 5-10 minutes.
- Delicious Kala Chana Pulao is ready.
- Serve hot with salad and raita.
Lemon Tea is a very good herbal tea for cold and flu during cold weather. Add few drops of lemon juice for cure from cold and flu.
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| Lemon Tea |
Ingredients:
- Green Tea leaves 2 teaspoon
- Sugar as desired
- Lemon Juice few drops
Procedure:
- Take 2 cup of water in a tea pot, add green tea leaves and sugar.
- Cook on high few for 2-3 boils.
- Pour in serving cup and squeeze few of lemon juice from freshly cut lemon wedge.
- Sip and enjoy hot Lemon Tea.
Cream of Tomato Soup is one of the most tangy soup of winter. Tomatoes are readily available now and cold chilly weather is here. Cook and sip this tasty soup.
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| Cream of Tomato Soup |
Ingredients:
- Tomatoes , ripe and red 6-8
- Onion small chopped 1 small
- Garlic cloves 2
- Butter 1 tablespoon
- Salt to taste
- Black pepper to taste
- Chinese salt (Ajinimoto) 1 teaspoon
- Corn Starch 1 heaped teaspoon
Procedure:
- Take 2-3 glass of water in a pan.
- Add tomatoes, onion, garlic, 1/2 teaspoon cooking salt.
- Cook on medium flame till tomatoes are fully cooked and soft(30-45 minutes).
- Mash the cooked tomatoes during cooking.
- Cool and pass through a muslin cloth/sieve to remove seeds and skins.
- Discard skin and seeds, Take filtrate in a pan, dissolve corn starch in a cup of water and add to the filtrate.
- Now cook on medium flame , stir continuously.
- Add Chinese salt during cooking , adjust black pepper and salt.
- When thick add butter and cook for 3-5 more minutes.
- Delicious Cream of Tomato Soup is ready.
- Serve hot. (3-4 servings)
