Falooda is one of the most popular drink in summer. It is very sweet, chilled and mouth watering dessert cum drink. In Karachi Dhoraji Gola Ganda Street near Times Medicos and opposite to Aga Khan hospital is famous for its Gola Ganda and Falooda varieties.
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| Falooda |
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| Falooda Ingredients: |
Ingredients:
- Condensed Milk as desired
- Crystal jelly as desired
- Rooh Afza Syrup as desired
- Coloured sevian cooked in milk with sugar as desired
- Vanilla Ice cream as desired
- Falooda Sev (sevian) if available as desired
- Tukm Balanga soaked in water for 3-4 hours as desired
- Gond Katira soaked in water for 5-8 hours
- Procedure:
- In a glass place condensed milk at bottom of glass, then add crystal jelly cubes.
- Then add rooh afza syrup, cooked coloured vermicelli, soaked gond katira, soaked tukm balanga, Falooda Sev and at top scoops of vanilla ice cream.
- Sprinkle nuts and serve with straw and spoon.
This dish reflects the Royal Kitchen of Nizams of Hyderabad Deccan. It is a delicious, spicy , creamy and aromatic dish.
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| Chicken Nizami |
Ingredients:
- Chicken 1 kg
- Onion chopped 2
- Oil 1 cup
- Ginger paste 1 teaspoon
- Garlic paste 1teaspoon
- Yoghurt 1 cup
- Coconut cream 1 cup
- Green chillies chopped 4
- Fresh coriander leaves for garnish
- Salt to taste
- Red chillies powder 1 heaped teaspoon
- Turmeric powder 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Cardamom small whole 4-6
- Cloves whole 6
- Tez Patta 3
- Red chillies whole
Ingredients for roasting:
- Desiccated coconut 1 tablespoon
- Poppy seeds soaked in water 1 teaspoon
- Cumin seeds whole 1 teaspoon
- Sesame 1 teaspoon
Procedure:
- Dry roast individually the roasting ingredients. Wet grind poppy seeds, cumin seeds and sesame after roasting and keep aside.
- Now fry onion in oil till golden brown.
- Add whole spices fry for few minutes.
- Then add chicken, ginger garlic pastes, green chillies and fry for 3-5 minutes.
- Now add powder and roasted spices , yoghurt and fry for another 3-4 minute.
- Then cook on medium flame till chicken is well done.
- At last, add coconut cream and cook on medium flame for 5 more minutes.
- Then evaporate excess water on high flame till oil is separated out.
- Garnish with fresh coriander leaves and simmer.
- Delicious Chicken Nizami is ready.
- Serve hot with naan/taftaan.
Achari Daal is a daal dish prepared in pickle spice. Delicious and tangy with mouth watering pickle flavour.
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| Achari Daal |
Ingredients:
- Daal Chana (Chickpea Daal) 1 pao
- Oil 1 cup
- Yoghurt 1 cup
- Tomatoes chopped 2
- Onion chopped 2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green chillies 6-8
- Lemon juice 2 teaspoon
- Chilli powder 1 teaspoon
- Chilli cutter 1 teaspoon
- Salt to taste
- Haldi 1 teaspoon
- Kalonji whole 1 teaspoon
- Methidana whole 1 teaspoon
- Mustard whole black 1 teaspoon
- Fennel whole 1 teaspoon
- Black pepper 1/2 teaspoon
- Cumin powder 1/2 teaspoon
Procedure:
- Boil Daal in enough water , drain and keep aside.
- Mix all whole and powder spices together.
- Take 2-3 teaspoon of spices and mix with lemon juice to make a paste.
- Slit green chillies on one side and fill with prepared lemon juice masala paste. Keep aside.
- Now fry onion in hot oil till golden brown.
- Add tomatoes, yoghurt, ginger garlic paste and remaining spice mix.
- Fry for 5-6 minutes.
- Now add boiled daal and cook fry for 2-3 minutes.
- Cook on medium flame till oil is separated out and thick gravy remains.
- Now add masala filled green chillies and simmer for 10-15 minutes.
- Delicious Achari daal is ready.
- Serve with naan/roti.
Missi Roti is a popular roti in Punjabi homes. This roti was eaten daily at around 11:00 am by my grandfather as a lunch with two glass of namkeen lassi and anardana chutney. My mother was cooking this for him. It is a very tasty and simple stuff.
Announcement:
My Mother Sharifan Bibi has Died on 19th of April 2016 (11th Rajab 1437 Hijri). She suffers a heart attack. ( 1945 - 2016). Kindly recite surah Fatiha for her soul.
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| Missi Roti |
Ingredients:
- Besan (chickpea flour)4 cup
- Atta 2 cup
- Finely chopped onion/spring onion 1/2 cup
- Green Chillies finely chopped 3
- Coriander leaves chopped 2 tablespoon
- Mint leaves chopped 2 tablespoon
- Anardana 1 tablespoon
- Red chillies flake 1 teaspoon
- Haldi powder 1/2 teaspoon
- Salt 1/2 teaspoon
- Oil for baking
- Water for making dough
Procedure:
- Mix all ingredients together.
- Add water in portions to make a hard dough.
- Then take a doughnut and make a flatbread.
- Cook on the hot iron skillet. Apply oil during baking/cooking.
- Serve with Nardana chutney and namkeen lassi.
