Sunday, June 11, 2017

Aleesa (Kerala -Malabar Ramadan Dish)

There were many Malabari people shops and hotels in Karachi during my childhood.  Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine. 


Aleesa
Ingredients:

  • Wheat 1/2 kg
  • Boneless Chicken 1/2 kg
  • Onion  chopped 1-2 medium-size
  • Oil 1 tablespoon
  • Garlic crushed 2 teaspoon
  • Salt to taste
  • Cinnamon sticks 2-4
  • Cloves whole 5-6
  • Cardamom Green 2
  • Coconut milk 1 can (regular size)
For Garnish:
  • Cashew nut (Kajoo) slightly fry in oil  10-15 pieces
  • Fried onion 2 tablespoon
  • Raisin 1slightly fry in oil tablespoon

Procedure:

  • In a pan take 3-4 glass water. 
  • Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
  • Cook on low flame till wheat and chicken are tender. (3-4 hours).
  • Check and stir occasionally.
  • When wheat is tender coarsely mash the contents.
  • Add coconut milk and cook for 5-10 more minutes on low flame.
  • Garnish with Kajoo, raisin and fried onion.
  • Delicious Aleesa s ready.
  • Serve on Sehar or Iftar during Ramadan.


Monday, June 5, 2017

Kung Pao Chicken

Kung Pao Chicken is a Chinese Dish. Spicy and Delicious.

Kung Pao Chicken
Ingredients:
  • Chicken Cubes 1/2 kg
  • Sesame oil 1 teaspoon
  • Corn Starch 1 teaspoon
  • Soy Sauce 1 tablespoon
  • Vinegar 1-2 teaspoon
  • Sugar 1 teaspoon
  • Oil 1/4 cup
  • Red Chillies whole 4-5
  • Roasted peanuts 2 teaspoon
  • Spring onion chopped 2-3
  • Garlic sliced 5-6 cloves
  • Ginger crushed 1 teaspoon
  • Salt to taste
  • Red Chillies cutter/flakes 2-3 teaspoon

Procedure:

  • Mix together sesame oil, corn starch, soy sauce, vinegar and sugar. Apply on chicken cubes and keep aside for 30 minutes.
  • Now in a pan heat oil. Add whole red chillies fry for a while.
  • Then add marinated chicken cubes fry for 2-3 minutes.
  • Then add roasted peanuts. ginger, garlic, salt and red chillies cutter fry for  2-3 more minutes.
  • Then cook on medium flame till chicken is done.
  • Evaporate excess water on high flame and stir.
  • Delicious Kung Pao Chicken is ready.
  • Serve with boiled rice.