Wednesday, June 29, 2016

Kararay Cholay کرارے چھولے

Kararay Cholay are very tasty and tangy snack dish at Iftar during Ramadan almost daily at my home.

Kararay Cholay
Ingredients:

  • Kabuli Cholay (Garbanzo beans)  200g
  • Onion chopped 1
  • Tomato chopped 1
  • Ginger garlic paste 1 teaspoon
  • Salt to taste
  • Red chillies powder 1 teaspoon
  • Red Chillies flakes (cutter) 1 teaspoon
  • Fresh mint leaves for garnish
  • Fresh Coriander leaves for garnish
  • Green chillies chopped 3 for garnish
  • Lemon juice 1 teaspoon

Procedure:

  • Soak Kabuli Cholay in enough water with 1 teaspoon added baking soda for 5-6 hours.
  • Wash and drain. Keep aside.
  • Now take 2 glass water in a pot.
  • Add soaked Kabuli Cholay , onion, tomatoes, ginger garlic paste salt and spices.
  • Cook on low flame till Kabuli Cholay are well done.
  • Evaporate most of the water and fry for few minutes on high flame.
  • Garnish with fresh mint leaves, coriander leaves and green chillies.
  • Sprinkle lemon juice and mix well.
  • Delicious Kararay Cholay are ready.




Sunday, June 19, 2016

Sanfaz Biryani سن فاز بریانی

This Biryani is cooked with Sanfaz Biryani Masala Packet, most popular brand in Dubai, Kuwait and Saudi Arabia .

Sanfaz Biryani
Ingredients:

  • Chicken   1/2 kg
  • Rice Basmati 1/2 kg
  • Oil Ghee 1 cup
  • Tomatoes chopped3
  • Onion chopped 3
  • Yoghurt 1 cup
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Green Chillies  3-4
  • Sanfaz Biryani Masala  1 packet

Procedure:

  • Clean and soak rice in water for 1/2 hour.
  • Boil rice in enough water.
  • Add 1 teaspoon of cooking salt during boiling.
  • Now fry onion in oil till golden brown.
  • Add tomatoes, ginger, garlic, yoghurt, green chillies and fry for 3-5 minutes.
  • Add chicken and Sanfaz biryani masala contents and fry for 4-5 more minutes.
  • Then cook on medium flame till chicken is well done.
  • Now arrange alternate layers of rice and chicken gravy.
  • Simmer for 5 minutes.
  • Delicious Sanfaz Biryani is ready.

Aamras آم رس

Aamras is a simple but delicious snack from India. These days Mangoes (Aam) are available. Try this recipe at Iftaar or Sehar during Ramadan.

Aam Ras
Ingredients:

  • Mango (Chaunsa)  large 2
  • Saffron for Decoration and flavouring few threads

Procedure:

  • Peel and dice mangoes.
  • Process in an electric blender.
  • Pour into a serving bowl.
  • Decorate with saffron threads.

Serve with Poori.

Saturday, June 18, 2016

Imli Aur Aloo Bukharay Ka Sharbat املی اور آلو بخارے کا شربت

Imli Aur Alw bKary Ka sharbat is a very good thirst quencher in summer, it fights against the scoring heat of the sun. It protects from the sun stroke. It is digestive too.

Tamarind Plum Syrup  / Imli Aloo Bukharay Ka Sharbat
Ingredients: (Serving 2)

  • Fresh Ripe Plum (Peshawari  Variety)  4-6 large
  • Fresh Tamarind (Imli) pulp 1 tablespoon
  • Sugar 2 teaspoon
  • Fresh Ginger juice 1 teaspoon
  • Black salt 1/2 teaspoon
  • Ice cubes as desired 
  • Ice chilled water as desired

Procedure:

  • Separate tamarind pulp from seeds and threads after removing shell.
  • Then collect  plum pulp from fresh plums. 
  • Mix both tamarind and pulm pulps in a bowl, mash and mix. Keep aside.
  • Now add 1 teaspoon of sugar  and 1/4 teaspoon of black salt to each glass.
  • Then add ginger juice and ice cubes.
  • Then add 1/2 quanity of  prepared tamarind and plum pulp.
  • Shake and add ice chilled water to fill the glass. Stir with spoon.
  • Delicious Imli aur Plum Ka Sharbat is ready to serve.

Wednesday, June 15, 2016

Limka Drink / Limca Drink Rawalpindi لمکا ڈرنک راولپنڈی

When I was visiting Rawalpindi some 26 years back I came to know this wonderful drink. People were drinking this drink after dinner walk. They told this is a very digestive  and pleasant drink after a meal.


Limca Drink
Limka
Ingredients:
  • White carbonated soft  drink (ice chilled)
  • Sugar granulated
  • Black salt  coarse powder
  • Lemon Juice 
  • Crushed Ice
Procedure For Single serving:
  • Place 1-2 teaspoon of freshly  squeezed lemon juice at the bottom of  a glass.
  • Put 1  heaped teaspoon of sugar, 1/4 teaspoon of black salt.
  • Then add crushed ice and then ice chilled white carbonated soft drink.
  • Insert a straw.
  • Serve with a teaspoon.
  • Before sipping slightly stir with a spoon and enjoy. Do not fully dissolve sugar.
  • Enjoy the crunchiness of sugar and black salt during sipping.

Tuesday, June 7, 2016

Arvi Gosht اروی گوشت

Arvi Gosht is a good tasting dish.

Arvi Gosht
Ingredients:

  • Mutton  1kg
  • Arvi  peeled and chopped  200-400 g
  • Oil 1 cup
  • Onion chopped 3
  • Tomatoes chopped 3
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red Chilli powder 1 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Garam Masala powder 1/2 teaspoon

Procedure:

  • Fry onion in oil till golden brown.
  • Add ginger garlic paste, fry for a minute.
  • Then add tomatoes, mutton, salt and spices except garam masala.
  • Fry for 3-5 minutes. 
  • Then add 1-2 glass water and cook on medium flame till mutton is tender.
  • When mutton is tender add arvi and cook on low heat till arvi is tender.
  • Adjust gravy by adding water. 
  • Sprinkle garam masala and garnish with coriander.
  • Simmer for 10 minutes.
  • Delicious Arvi Gosht is ready.
  • Serve with roti.

Monday, June 6, 2016

Gola Ganda Gali , Dhoraji Karachi, Opposite Agha Khan Hospital گولا گنڈا گلی دھوراجی کراچی

Gola Ganda Gali Dhoraji near Agha Khan Hospital is very famous for its eye appealing and mouth watering gola ganda, falooda push cart vendors. There are more than 50 such stalls, beautifully decorated and illuminated. People of all walk of life come here to enjoy. Yesterday   I visited this street with my family. 

Gola Ganda
Gola Ganda during Preparation

Gola Ganda with added Malai
Gola Ganda in a bowl

Bowl Gola Ganda is ready to lick
Falooda
Ice Shaving Machine

Inside of a Gola shop

Uncle Gola Ganda 

Gola Ganda Street View, Dhoraji Karachi


Sunday, June 5, 2016

Pakistan Naval Museum Karsaz Road Karachi

Pakistan Maritime Museum 2016






















Mutton Dil Kaleji Phephra مٹن دل کلیجی پھیپھڑا

Very Delicious Dish from Organ Meat.

Dil Kaleji Phephra
Ingredients:

  • Mutton Dil Kaleji Phephra 1 complete set chopped
  • Oil 1cup
  • Tomatoes chopped 2
  • Onion chopped 2
  • Ginger garlic crushed 1 tablespoon
  • Green Chillies whole 5
  • Fresh Coriander leaves for garnish
  • Salt to taste
  • Red chillies powder 1 teaspoon
  • Haldi powder 1/2 teaspoon
  • Coriander powder 1 teaspoon 
  • Garam masala 3/4 teaspoon

Procedure:

  • Fry onion in oil.
  • Add ginger garlic paste and chopped dil kaleji phephra and fry for few minutes.
  • Now add tomatoes and spices and fry for 3-4 more minutes.
  • Then lower the flame and cook till dil kaleji and phephra are tender.
  • Add green chillies and fresh coriander leaves.
  • Simmer for 5 minutes.
  • Then evaporate excess water on high flame.
  • Simmer for 5-6 minutes.
  • Delicious Mutton Dil Kaleji Phephra Curry is ready.
  • Serve with Naan/Roti.