Koyla Karahi کوئلہ کڑاھی

Today is Pakistan Day, 23rd of March,  and on  this occasion, we are sharing Koyla Karahi of  Peshawar city. It is a very pungent and delicious dish.

Koyla Karahi

Burning Koyla

Ingredients:

• Chicken Karahi cut  1 and 1/2 kg
• Oil 1 cup
• Tomatoes 3/4 kg
• Onion chopped 1
• Ginger slices  1 tablespoon
• Garlic slices 2 teaspoon
• Green chillies chopped   15-20 no
• Salt to taste
• Red chilli flakes/cutter  1-2 teaspoon
• Red chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander cutter 1 teaspoon
• Garam masala 1/2 teaspoon
• Cloves whole 10
• Black pepper whole 1/4 teaspoon
• Cumin seeds whole 1/2 teaspoon
• Butter 1 teaspoon for simmering
• Burning charcoal 1-2 for smoking
• Onion squares  2 tablespoons for garnishing

Procedure:

• Fry onion in oil till golden brown.
• Then add tomatoes and cook on medium flame till tomatoes are soft and mashed. 
• Then add ginger garlic , spices and chicken and cook for 3-5 minutes on high flame then lower the flame and continue to cook till chicken is well done.
• Evaporates most of the water.
• Now sprinkle green chillies and onion squares and simmer for 5-7 minutes. 
• At last , place burning coal on an onion cup and pour over butter. 
• Immediately close the lid for smoking for 5 minutes.
• Delicious Koyla Karahi is ready.
• Serve with Naan.

Methi Gosht / Fenugreek leaves with Mutton میتھی گوشت

Methi Gosht is a delicious dish.  Methi used should be small and fresh.

Methi Gosht

Ingredients:

• Mutton with bones  1/2 kg
• Methi leaves fresh picked and chopped  2 cup
• Oil 1 cup
• Tomatoes chopped 2 cup
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1/2 teaspoon

Procedure:

• Fry onion in oil till brown.
• Then add ginger garlic paste fry till fragrant.
• Then add fry for 5 minutes, then add mutton and spices and fry for another five minutes.
• Now add 1-2 glass water and cook till mutton is tender.
• At this stage add chopped methi leaves, and continue to cook on low heat till methi leaves are well done and most of the water are evaporated and oil separates out.
• Delicious Methi Gosht is ready.
• Serve with Roti/chapati.

Chicken Shami Kabab مرغ شامی کباب

Chicken Shami Kababs are the best suit  to  those who avoid red meat. These kababs are as tasty as beef or mutton Shami kabab.

Murgh Shami Kabab

Ingredients:

• Chicken boneless cubes  1 kg
• Dal Chana 150g
• Egg beaten 2
• Oil for shallow fry
• Onion chopped 3
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Green chillies chopped  3
• Fresh Mint leaves chopped 1/2 cup
• Fresh Coriander leaves chopped 1/2 cup
• Salt to taste
• Red Chillies whole   10-12
• Cloves whole 12
• Cardamom small whole 10
• Cardamom large 3
• Cinnamon sticks 3
• Black pepper whole 10-15
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon

Procedure:

• Thoroughly wash and soak chana dal in enough water for 1 hour.
• Take 2-3  glass of water in a cooking pot, add chicken, dal, ginger garlic paste, onion and spices
• and cook on medium heat until dal and chicken are tender.
• Evaporate most of the water, then grind the mixture in an electric grinder/crushed/chopper to a smooth texture.
• Now add fresh mint and coriander leaves, green chillies,  and beaten egg to this mixture. Knead well.
• Make round flat kababs and shallow fry in oil to a golden colour.
• Delicious Chicken Shami Kabab are ready.
• Serve hot with raita and salad with biryani or pulao. 

Chickpea Nimko / Coloured Garbanzo Bean Nimko کلرڈ کابلی چنّا نمکو

Coloured Kabuli Chana Nimko is a must ingredient for Mixed Nimko. It gives a colourful appearance to mix nimko and a good taste.

Chickpea Nimko

Coloured Chickpea before Frying

Ingredients:

• Chickpea (Kabuli Chana/ Sufaid Chana)   250 g
• Oil for frying
• Red Food colour as required  1/2  to 1 teaspoon
• Green Food Colour   as required  1/2 to 1 teaspoon
• Yellow Food colour  as required  1/2 to 1 teaspoon
• Baking soda 1 teaspoon

Procedure:

• Pick and wash chickpea.
• Soak in enough water for overnight  with 1 teaspoon baking soda added.
• Wash and drain.
• Divide soaked chickpea in three portion.
• Take each portion in a separate pan, add water and colour separately.
• Stay for 2 hour. 
• Then fry in hot oil, place each portion of coloured chickpea  in a large sieve.
• Fry in upward and downward movement, and stir with spoon during frying.
• You can fry each colour separately and all coloures together, giving 2 minutes difference for each colour.
• Fry till softness of Chickpea gone and crunchiness starts.
• Remove from oil, spread over paper.
• Chatpata Chickpea Nimko is ready.
• Sprinkle salt or chat masala and serve.