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. 

Roast Rack of Lamb in Desi Masala

Roasted Rack of Lamb is an American dish prepared in fresh herbs and spices. The herbs used fresh rosemary and parsley which are not commonly available in Pakistan. So I decided to use Pakistani herbs and Spices.

Roasted Rack of Lamb

Rack of Lamb during Frying

Marination of Rack of Lamb in Herbs and Spices

Ingredients:

• Rack of Lamb (8 chops together)  1
• Olive oil  1 table spoon
• Lemon juice 1 tablespoon
• Freshly crushed garlic  1 tablespoon
• Freshly crushed green chillies  3
• Freshly crushed fresh Coriander and Dill leaves 1 tablespoon
• Freshly crushed black pepper  1-2 teaspoon
• Red Chilli flakes/cutter 1 teaspoon
• Salt to taste

Procedure:

• Mix together all spices , spices, salt and olive oil. Make a paste.
• Then apply/rub over rack of lamb chop.
• Keep in dark for 4 hours or overnight to marinate.
• Now heat 2-3 tablespoon oil in a large frying pan.
• Fry the marinated rack of lamb on all side one by one on low to medium flame.
• Now place on roasting tray and roast in preheated oven on full gas mark till meat is fully tender.
• Remove, cool and serve.

Chicken Malai Boti چکن ملائی بوٹی

Malai Boti is a tasty BBQ dish. Simple and Delicious.

Malai Boti

Chicken Malai Boti

Ingredients:

• Chicken cubes  1 kg
• Raw papaya crushed  1 tablespoon
• Garlic paste 2 teaspoon
• Ginger paste 2 teaspoon
• Green chillies paste 2 tablespoon
• Yoghurt beaten 2 tablespoon
• Fresh cream 2 tablespoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Black pepper crushed 2 teaspoon
• Roasted cumin seed powder 2 teaspoon
• Kabab chinni powder 1 teaspoon
• Butter for grilling (melted)

Procedure:

• Mix all ingredients and make a paste.
• Then coat over chicken cubes. Keep aside in cool and dark place for marination (2 hours).
• Insert into pre soaked wooden /bamboo sticks or iron skewers and grill over charcoal fire till cubes are tender. Apply molten butter during grilling.
• Serve with chapati and mint coriander chutney/raita or tomato ketchup

Chicken Fajitas چکن فجیتا

Chicken Fajita is a very popular dish  from Mexican and American Cuisine. It is a very eye appealing and tasty dish served with wheat Tortilla, a chapati and roti like flat bread. The green capsicum (Shimla Mirch/ Bell pepper)  is readily available in Pakistan, however Red, Orange and Yellow Capsicums can be bought from a large super store. These are available at Naheed Super Market near Bahadurabad in Karachi. Also wheat Tortilla are available at this super market.

Chicken Fajitas

Fajitas wraps, Tortilla 

Fajita

Fajitas Ingredients

Capsicum in Four Colours

Ingredients:

• Chicken breasts  1 kg , sliced into two along thickness

Marination Ingredients:

• Lemon juice 2 tablespoon
• Oil  1  tablespoon
• Salt 1/2 teaspoon
• Chilli powder 1/2 teaspoon
• Black pepper powder 1/2  teaspoon
• Cumin seed powder 1  teaspoon
• Ajawin  (Oregano)  1/4 teaspoon
• Garlic crushed  2 teaspoon
• Fresh Coriander leaves chopped 1/4 cup

Other Ingredients:

• Capsicum (Shimla Mirch/Bell pepper)   Red       1/2 Julianne cut

                                                                         Yellow  1/2 Julianne cut
                                                                          Orange  1/2 Julianne cut

                                                                         Green    1/2 Julianne  cut

• Onion 1 large  Julianne cut
• Salt  to taste
• Black pepper 1/2 teaspoon
• Olive oil 1 tablespoonnish:

Garnish:

• Sour cream, Salsa, Lettuce leaves

Procedure:

• Mix together marination ingredients and apply on Chicken breasts. 
• Keep in cool for 1-2 hours for marination. 
• Now grill on a griller or non stick frying pan or iron skillet.
• Apply oil during grilling.
• Cool and cut grilled chicken into Julianne cut style. 
• Keep aside.

• Now in  a frying pan heat 1-2 tablespoon oil.
• Add bell peppers, onion, salt and black pepper.
• Saute till soft.
• Mix prepared grilled chicken. Mix cook for few minutes and then remove from heat.
• Delicioud Chicken Fajitas is ready.
• Serve with Flour Tortilla/Roti/Chapati.
• Usually Wraped in Tortilla/Roti/Chapati and pour over Sour cream/Salsa and Garnish with Lettuce leaves and avocado slices

Muthi Kabab مٹھّی کباب

Muthi Kabab when prepared with beef is a very delicious Kabab.

مٹھّی  کباب

Muthi Kabab

Ingredients:

• Boneless beef cubes 1 kg
• Oil for frying 
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Garam masala  powder  1 teaspoon

Ingredients added during mixing:

• Finely chopped spring onion 2
• Finely chopped  green chillies 2
• Finely chopped tomato cubes  from 1 tomato
• Black pepper grated 1/2 teaspoon
• Red Chilli flakes (cutter) 1-2 teaspoon
• Cumin seed whole 1 teaspoon
• Coriander seed whole  1 teaspoon
• Anardana 1 tablespoon

Procedure:

• Mix together beef cubes, salt coriander powder, chilli powder, garam masala powder and ginger garlic paste in a bowl.
• Then process in an electric processor (chopper). 
• Knead well. Then add finely chopped spring onion, green chillies, tomato cubes, anardana, chilli flakes, cumin whole , coriander whole and  grated black pepper. Mix and knead well.
• Then make 2 inch size oval shaped Kabab with the help of fist (muthi).
• Heat 1/2 cup oil in a nonstick frying pan. Add prepared kabab (4-5) in portions and fry on a very low flame till fully cooked.
• Delicious Muthi Kababs are ready.
• Serve with chopped spring onion , chopped tomato cubes and Mint raita.

Koyla Keema کوئلہ قیمہ

Koyla Keema is a very delicious BBQ style dish served with Paratha. You can make paratha roll with Koyla Keema.

Koyla Keema

Ingredients:

• Minced Beef   1 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Onion chopped 2
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Raw papaya paste 1 tablespoon
• Green Chillies chopped 3-4

• Fresh Mint leaves 1/2 cup for simmering
• Fresh Coriander leaves  1/2 cup for simmering
• Green Chillies whole 4-6 for simmering
• Julian cut ginger 1 tablespoon for simmering
• Burning Charcoal 2-3 for simmering
• Butter 1 teaspoon for simmering

• Salt to taste
• Red Chilli powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala powder 1/2 teaspoon

Salad:

• Tomatoes disc grilled with butter
• Shredded onion as desired

Procedure:

• Apply raw papaya paste to minced beef and keep aside for 1/2 hour.
• Now fry onion in oil till brown.
• Add ginger garlic paste and papaya coated minced beef, yoghurt, green chillies chopped  and spices.
• Fry for few minutes then cook on medium flame till minced beef is fully done.
• Spread fresh mint and coriander leaves, green chillies whole and Julian cut  ginger on top of the prepared minced beef. 
• Place burning coals on piece of Alumium foil or onion cup or piece of bread on top layer.
• Apply 1 teaspoon of butter on top of buring coal and quickly close the lid. Place weight on lid to avoid leakage of smoke. Simmer for 10 minutes.
• Delicious Koyla Keema is ready.
• Serve with Salad as mentioned above , mint chutney and Paratha.

Bihari Boti بہاری بوٹی

Bihari Boti is a modified form of Bihari Kabab. It is easy to handle and arrange. Instead of beef steaks (Beef Parcha)  beef cubes are used. The spices are almost same as Bihari Kabab.

Bihari Kabab

Bihari Boti During Grilling on Charcoal Fire

Ingredients:

• Beef cubes  medium size  2 kg
• Mustard oil 1 tablespoon
• Yoghurt 1/4 cup
• Raw Papaya paste 3-4 tablespoon
• Lemon Juice 2 teaspoon
• Onion  chopped 1
• Ginger paste  1 teaspoon
• Garlic paste  1 teaspoon
• Salt to taste
• Black salt 1/4 teaspoon
• Red Chillies  powder  1 teaspoon
• Kabab Chinni powder  1 teaspoon
• Piplee powder  1 teaspoon
• Ajwain 1/4 teaspoon
• Mustard powder 2 teaspoon
• Naushader 1 teaspoon
• Cumin powder 1 teaspoon
• Red Chillies powder 1/2 teaspoon
• Coriander powder 1 teaspoon

• Green Chillies crushed 3-4 for raita
• Fresh Mint leaves crushed 1 bunch for raita
• Fresh Coriander leaves crushed 1 bunch for raita
• Beaten Yoghurt 1 cup for raita

Procedure:

• Fry onion in oil till golden brown.
• Remove fried onion from oil, cool and grind.
• Now add grinded fried onion, ginger garlic pastes, lemon juice, mustard oil , raw papaya paste  and spices to the 1/4 cup of yoghurt , mix well to make a paste.
• Apply this paste to the Beef Cubes and keep aside to marinate for 3-5 hours.
• Now insert marinated beef cubes on skewers/seekh and grill over charcoal fire till tender.
• Delicious Bihari Boti is ready.
• Serve with Mint Raita and Roti.

• Mix crushed green chillies, mint leaves and coriander leaves to the beaten yoghurt to make Mint raita)

Gehaktballen (Dutch Meatball Dish) ڈچ کوفتے / نیدرلینڈ - ہالینڈ کے کوفتے

We were celebrating Eid ul Azha past week. Every house have a lot of meat stored in their refrigerator. I decided to make a Dutch (Netherlands - Holland) dish Gehaktballen to give a different taste to my family and friends. It is a very popular dish of Netherlands. I wrote to a Dutch friend  https://www.facebook.com/irmgard.sandersenoordman for tips and recipes. Although she was in Hospital at Ulm Germany she send us her mothers recipes and serving suggestions.  We dedicate our this recipe to her Family and pray for her and her son Thomas's good health.

Gehaktballen

Ingredients for meatball:

• Beef , boneless cubes    1 kg
• (I am not using minced meat, normally minced meat is used)
• Butter/Oil  4-8 tablespoon
• Onion chopped 2
• Egg beaten 1
• Bread slices  2-3
• Salt to taste
• Black pepper 1 teaspoon
• Nutmeg 1/4 teaspoon
• Mustard powder 2-3 teaspoon
• Paprika powder  1/2 teaspoon

Serving:

• Boiled potatoes  mashed 4-5
• Boiled spinach   2-3 cup
• Bread  slices as needed

         Potatoes and spinach should be boiled with some salt.

Procedure:

• Mix together beef cubes, onions chopped, egg, bread slices, salt and spices.
• Then process in an electric food processor/chopper  to a smooth texture.
• Now make tennis ball size meat ball from this mixture. Keep aside.
• Heat butter in a pan and fry these meatball in it on medium flame till tender in portions  or one by one.
• Delicious Gehaktballen are ready to serve
• Now add little water to the remaining butter and leftover to make a sauce.
• Boil potatoes and boiled spinach can be mixed together for serving or can be serve separately.
• Serve with butter sauce, boiled potatoes , boiled spinach and bread.

Bihari Keema / Bihari Qeema بہاری قیمہ

Today is Eid ul Azha . Happy Eid Mubark to all Muslims around the world. 
On this Eid day I would like to share Bihari Keema Recipe. 
Bihari Keema is a very tasty and mouth watering dish.

Bihari Keema

Ingredients:

• Minced Beef (Keema)   1 kg
• Oil 1 cup
• Raw papaya freshly crushed   2-3 tablespoon
• Onion  chopped  2-3
• Ginger paste   2 teaspoon
• Garlic paste 2 teaspoon
• Yoghurt  1 cup
• Salt to taste
• Haldi powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Roasted Ingredients:

• Red Chillies whole    6-10
• Coriander whole  1 teaspoon
• Cumin whole 1 teaspoon
• Poppy seeds soaked in water 2-3 teaspoon
• Desiccated coconut  1 tablespoon

• Fresh Mint leaves for garnish
• Green Chillies for garnish    2-4
• Burning coal 2-3
• Butter 1 teaspoon

For Serving:

• Paratha as required   10-15
• Onion ring/shredded a bowl
• lemon wedges as required
• Mint Chutney

Procedure:

• Mix minced beef and  crushed raw papaya together and keep aside for 1 hour to marinate and tender.
• Now fry onion in oil till golden brown. remove cool and grind. Keep aside.
• Dry roast whole red chillies, coriander whole, cumin whole, desiccated coconut on  low heat. Cool and grind. Keep aside.
• Grind soaked poppy seeds and lightly roast and keep aside.
• Now heat oil in a pan.
•  Add garlic ginger fry for a minute, then add spices like salt,  haldi, cumin and coriander powder and dry roasted spices and poppy seeds. Also add yogurt and fry for 2-3 minutes. Then Add  marinated minced beef and grinded brown onion , fry for 3-5 more minutes.
• Continue to cook till minced beef is well done.
• Evaporate excess water on high flame.
• Garnish with Mint leaves and green Chillies.
• Now  place burning coal in a aluminium foil piece on top of prepared keema. Add butter on coal and immediately close the lid. Simmer for 5-7 minutes.
• Delicious Bihari Keema is ready.
• Serve with Paratha, Mint chutney, lemon wedges and onion shreds.

Tikka Biryani تکہ بریانی

Your mouth is filled with water to know that today's menu if Tikka Biryani.  Tikka Biryani is a mouth watering biryani.  It is very very delicious and eye appealing dish.

Tikka Biryani

Ingredients:

• Chicken      6-8 pieces 

                   One Chicken cut into four large pieces (Tikka Cut)

• Rice  500-700 g
• Oil 1 Cup
• Yoghurt 1cup
• Onion chopped  4-5
• Tomatoes  chopped  4-5
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 4-5
• Fresh Mint leaves   1/2 cup
• Fresh Mint leaves 1/2 cup
• Butter 1 tablespoon for grilling

Powder Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Fennel powder 1 teaspoon
• Cubub (Kabab Chinni)powder 1 teaspoon
• Long pepper powder 1 teaspoon
• Black pepper powder 1/2 teaspoon

Whole Spices:

• Cardamom Large 3
• Cardamom small 6
• Cinnamon stick 3
• Cloves  10
• Black Pepper whole1 teaspoon
• Bay leaves 3
• Mace 4 petal

Procedure:

• Make deep cuts/gashes on chicken pieces
• Add powder spices to the yoghurt and coat over chicken pieces.
• Keep aside for 1 hour to marinate.

• Boil rice in water with added salt. Adjust salt and water quantity according to rice quantity used. Usually 1/2 kg rice requires 2 teaspoon salt and 6 glass of water. Water level should be 1 inch above the rice layer for boiling.
• When rice boiled, sieve to drain water. Keep aside boiled rice.

• Now fry onion in oil till golden brown.
• Add ginger garlic paste fry for 1 minute then add tomatoes and fry for more 5 minutes.
• Now add whole spices and marinated chicken pieces. Fry for another 5-6 minutes.
• Then cook on medium flame till chicken pieces are fully done.
• Remove chicken pieces from curry. Retain curry on simmering heat.
• Grill removed chicken pieces on charcoal fire, drip butter during grilling.
• If you can not have charcoal fire facility try the following procedure.
• Heat oil in a non stick frying pan. Add chicken pieces one by one for a reddish colour.
• Burn the coal on fire to be used when simmering the biryani.

• Now you have ready grilled chicken pieces, boiled rice and curry.
• In a large pan, place prepared  curry at bottom,  sprinkle fresh mint and coriander leaves and green chillies, boiled rice layer and at top grilled chicken pieces.
• Simmer for 15 minutes.
• Delicious Tikka Biryani is ready.

• If you prepared Chicken pieces in frying pan. Your procedure will be slightly different.
• When Chicken pieces are placed on top layer, put burning coal on a table spoon/Onion Cup/aluminium foil, place in the simmering pan, add 1 tablespoon of butter and simmer. This will gives smoke flavour to your chicken pieces.
• Delicious Biryani will be ready after 15 minutes of simmer.
• Serve with shredded onion, mint raita and salad.

Galawat Ke Kabab گلاوٹ کے کباب

Galawat Ke Kabab are a delicious  and mouth watering Kabab which melts in your mouth. This is a specialty of Lucknow(لکھنؤ ) . Many peoples of Lucknow  migrated to Karachi during creation of Pakistan. 

گلاوٹ کے کباب

Ingredients:

• Keema(Qeema/Minced Meat)   1/2 kg
• Raw papaya grinded  1 tablespoon
• Onion finely chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves finely chopped 2 tablespoon
• Fresh Mint leaves finely chopped  2 tablespoon
• Green Chillies  finely chopped   3-4
• Oil for shallow fry
• Egg (optional) beaten 1
• Salt to taste
• Red Chillies 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1 teaspoon
• Poppy seeds soaked and grinded  1 tablespoon
• Black pepper powder 1 teaspoon
• Roasted Gram skinless, grinded  1 tablespoon or
• Chickpea dal dry roasted and grinded

Procedure:

• Mix all ingredients to the minced meat , dough well and keep aside for 1 hour to marinate and tenderness.
• Now make 2-3 inch size round patties and shallow fry till tender and golden brown.
• Delicious Galawat Ke Kabab are ready.
• Serve with Paratha, Mint Chutney/Raita and Onion shredded.

Dam Ke Kabab دم کے کباب

Dam Ke Kabab are  very tangy and tasty kabab prepared in a pot. 

Dam Ke Kabab  دم کے کباب

Ingredients:

• Minced Meat (Keema/Qeema)   1/2 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Onion chopped 2
• Ginger paste 1teaspoon
• Garlic paste 1teaspoon
• Raw Papaya crushed  1 tablespoon
• Green Chillies chopped 3-4
• Fresh Coriander leaves for garnish
• Fresh Mint leaves for garnish
• Burning coal for smoke flavour  2-3
• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies whole 3-4
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Sesame seed 1 teaspoon
• Coconut chopped 1 teaspoon
• Poppy seeds 1 teaspoon

Salad:

• Lemon wedges
• Onion shredded 
• Mint raita

Procedure:

• Dry roast sesame, poppy seeds and coconut separately , cool and grind. Keep aside.
• Apply crushed papaya to the minced meat and keep aside for 1/2 hour.
• Now fry onion in oil till golden brown. 
• Add garlic, ginger, papaya coated minced meat, yoghurt  and spices and grinded and roasted poppy, sesame and coconut.  Fry for few minutes. Then continue to cook on low heat till minced meat is fully done.
• Garnish with green coriander and mint leaves and green chillies and put on top burning coal placed on a piece of bread/onion cup and immediately put on the lid. Simmer for 15 minutes.
• Delicious Dam Ke Kabab are ready.
• Serve with Salad , mint raita and paratha.

Murgh Malai Kabab/Tikka مرغ ملائی کباب/تکّہ

Murgh Malai Kaba/Tikka is a very tasty and tangy kabab made of chicken. Marinated in a creamy and spicey marinate give is a distinct taste.

Murgh Malai Kabab/Tikka

Ingredients:

• Chicken cubes   1/2 kg
• Fresh cream 1/2 cup
• Yoghurt 2 tablespoon
• Cheddar cheese grated  2 tablespoon
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Fresh coriander leaves finely chopped  2 tablespoon
• Melted butter as required
• Salt to taste
• Black pepper 1 teaspoon
• White pepper 1 teaspoon
• Corn flour 1 tablespoon

Salad For Serving:

• Lemon wedges  as required
• Onion shredded as required
• Tomatoes chopped as required
• Mint Chutney

Precedure:

• Mix all ingredients together and make a paste.
• Rub this paste on chicken cubes and keep aside for 1 hour to marinate.
• Insert marinated chicken cubes on pre-soaked wooden skewers or iron seekhs.
• Grill over charcoal fire till tender. Drip melted butter during grilling.
• Delicious Murgh Malai Kaba/Tikka is ready.
• Serve with salad, mint raita and roti.

Chicken Chunks چکن چنکس

Chicken Chunks are very tasty, delicious , yummy and mouth watering Snack type dish.

Chicken Chunks  چکن چنکس

Ingredients:

• Chicken cubes 1/2 kg
• Ginger paste   1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies paste 1 teaspoon
• Lemon Juice 2 teaspoon
• Vinegar 1 teaspoon
• Soy sauce 2 teaspoon
• Salt to taste
• Black pepper  powder1/2 teaspoon
• Red  chilli powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Chinese salt 1 teaspoon

• Maida (Wheat Starch/Fine Wheat flour)  1/2 cup for coating
• Corn Starch 1 tablespoon for coating

Procedure:

• Apply spices, ginger garlic  and green chillies pastes, lemon juice, vinegar and soy sauce to the chicken cubes. Rub well and keep aside for marination for 30 minutes.
• Then coat maida and corn starch mix  on marinated chicken cubes and fry in hot oil till chicken is tender on low to moderate heat.
• Delicious Chicken Chunks are ready.
• Serve with Mint raita, Onion and Tomatoes salad  and Chapati.

Kandhari Murgh Tikka قندھاری مرغ تکہ

Kandhari Murgh Tikka is a famous BBQ dish from the famous city of Afghanistan. Kandahar city is famous for its good quality and sweet taste pomegranate (anar). Pomegranate juice or dehydrated pomegranate seeds (Anardana) is the main ingredient of this dish.

Kandhari Murgh Tikka   قندھاری مرغ تکہ

Kandhari Murgh Tikka   قندھاری مرغ تکہ

Ingredients:

• Boneless chicken cubes   1/2 kg
• Butter for dripping during grilling
• Pomegranate seed dehydrated (anardana) crushed 1tablespoon
•   if fresh juice is available us 2-3 tablespoon instead of anardana
• Yoghurt beaten 1/4 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin seeds powder 1 teaspoon
• Ajwain powder 1/4 teaspoon
• Black salt 1/4 teaspoon

Procedure:

• Add anardana, ginger garlic paste and spices to the yoghurt and make a paste.
• Apply this paste to the chicken pieces and keep in cool place for 2 hours.
• Insert marinated chicken pieces on skewers (seekhs) or pre-soaked wooden skewers.
• Grill over charcoal fire till chicken pieces are tender.
• Drip melted butter on chicken pieces during grilling.
• Delicious Kadhari Murgh Tikka is ready.
• Serve with fresh coriander mint raita and Kandhari Naan.

Dhaka Chicken ڈھاکہ چکن ঢাকা চিকেন

Dhaka Chicken is a tasty , tangy and crunchy dish from Bangladesh capital city Dhaka.

Dhaka Chicken   ڈھاکہ چکن 

Ingredients:

• Chicken 8 pieces
• Oil for frying
• Eggs beaten for coating  1-2
• White sesame for coating 1/2 - 1 cup

Batter:

• Maida (wheat starch)  1/2 cup
• Corn starch 1 table spoon
• Yoghurt 1/2 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chilli cutter 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin seed  powder1 teaspoon
• Baking soda 1/2 teaspoon
• Sugar 1 teaspoon
• Mustard powder 1 teaspoon
• Ajwain 1/4 teaspoon
• Chinese salt MSG 1 teaspoon
• Vinegar 1 tablespoon
• Soy sauce 1 teaspoon

Procedure:

• Mix all batter material in yogurt and mix well.
• Apply batter on chicken pieces and keep in a cool place for 2 hours to marinate.
• Now heat oil in a Karahi.
• Dip the marinated chicken pieces in beaten egg, then roll in sesame seeds.
• Deep fry in oil on medium flame till chicken is tender and golden.
• Delicious Dhaka Chicken is ready to serve.

Murgh Musallam مرغ مسلّم

Murgh Musallam is a very delicious stuffed whole chicken dish. Whole chicken is stuffed with boiled eggs, vegetables , boiled potatoes and nuts.  You can not forget its taste , colour and aroma.

Murgh Musallam

Steamed Murgh Musallam before baking

Marinated and stuffed Chicken

Ingredients:

• Whole Chicken skinless large 1
• Eggs boiled  4
• Potatoes small boiled 6
• Peas boiled 1 cup

• Rice 1/2 kg
• Tomatoes chopped 2
• Onion chopped 2-3
• Fresh Mint leaves 1 bunch
• Fresh Coriander leaves 1/2 bunch
• Oil 1 cup

• Yoghurt  1 cup
• Ginger paste  2 teaspoon
• Garlic paste 2 teaspoon
• Lemon juice 2 tablespoon

• Salt to taste
• Red Chilli powder 1teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder  1 teaspoon
• Chat Masala 1 teaspoon
• Black salt 1 teaspoon

• Almonds 20
• Raisin 2 teaspoon
• Pistachio 20
• Silver foil 1
• Saffron few threads  few
• Zafrani food colour 2 pinch
• Kewra essences few drops

Procedure:

• Boil rice in enough water and 1 teaspoon of salt, drain and keep aside.
• Boil eggs, potatoes and peas and keep aside.
• Fry almonds , raisins and pistachio in little oil till almonds are golden. Keep aside.

• Fry onion in oil till golden , remove 1/2 fried onion and grind.

• Beat 1/2 cup yoghurt add spices,1 teaspoon each of  ginger and garlic pastes, grinded fried onion, lemon juice  and 1 pinch of zafrani food colour mix well to make a paste.Rub 1 pinch of food colour on whole chicken then coats with prepared masala paste. Keep in a dark and cool place or in refrigerator to marinate for 5-6 hours.

• Take oil and remaining onion in a pan, add 1 teaspoon each of ginger garlic pastes fry for 2 minutes then add tomatoes and yoghurt, 1/2 teaspoon chilli powder , 1/2 teaspoon haldi powder, 1/2 teaspoon cumin powder  1 teaspoon salt and fry for 5 more minutes. Then add boiled eggs, potatoes and peas.
• Cook for 5-10 minutes the add boiled rice. Sprinkle 1 pinch of zafrani food colour and few nuts and kewra essences. and simmer 10 minutes. These rice are ready for stuffing the chicken and serving.

• Now Take marinated Whole Chicken , stuff its cavity with cooked eggs, peas and potatoes , rice and nuts.
• Knot its legs with thread. Place stuffed Chicken (breast is on towards pan face)in a large pan with 1/2 cup oil at bottom.
• Put this pan on a very low simmering heat for 60-90 minutes  with lid is tightly intact. Place cloth or paper beneath the lid.
• After 60-90 minutes open the lid evaporate the water on high flame. Carefully remove the tendered chicken from pan.
• Take another pan, add 2 tablespoon oil at bottom and then carefully place the tendered chicken in inverted position (breast at bottom), cook for  5 minute on low heat to get your golden and crusty colour and texture.

• Delicious Murgh Musallam is ready.
• Serve and decorate with nuts, silver foil (Warq Nugra/ Chandi kay Warq), diced boiled eggs, potatoes and prepared zafrani Rice and Mint raita and salad.

• Murgh Musallam can also be served with paratha/ sheermal/taftan and Mint Raita and Salad.

Farooj Shewarma Roll (Chicken Shewarma Roll) شاورما فروج

Farooj Shewarma Roll is a very popular fast food in Middle East. There are many outlets of Al Faooj Shewarma in Kuwait, Dubai, Sharja and Al Ain.
Let try my this recipe for yourself and your kids at Home.

I Dedicate My this recipe to Mr. Farroq Abdullah Memon (Late), Director Pakistan Market for Sanfaz Spices and Food ,who provided me the menu booklets of many food chains from Dubai. He left this world on the night of the moon of Eid ul Fitrt 2011. We prayed Salat ul Fajr, then His Nimaz - Janaza then Eid ul Fitr prayers. He was so humble and kind that every person was wants to weep but his peon was weeping like a little children when he was laid to rest. May Allah bless him and keep his soul to peace.

Oh Farooq Bhai
you will be rememberd by us
on all Eid ul Fitrs prayers
 coming in our lives
 till we join you in Jannah.



Recipe For Farooj Shewarma:

• Shewarma breads        4
• Grilled Chicken breast   2
• Mayonnaise  as desired
• Tahini sauce as desired
• Hummus (optional)
• Tomato Ketchup as desired
• French Fries as desired ( from 2 medium potatoes)
• Olive slices as desired
• Cucumber slices as desired
• Onion slices or rings as desired.
• Lemon wedges for garnish
• Mint leaves for garnish.

Procedure:

• Bake thin bread with little olive oil.
• Make shreds/slices of grilled chicken breasts , place these chicken slices on prepared bread, apply salad.
• Then apply thini sauce, Mayonnaise and tomato ketchup. Fold like a roll and enjoy.

Procedure for Grilled Chicken Breasts:

Ingredients

• Chicken breast  cut into coarse pieces  2 breasts
• Olive oil 1 teaspoon
• Sumuk powder 1 teaspoon
• Pimento powder 1teaspoon
• Cinnamon powder1/4 teaspoon
• Black pepper powder 1/2 teaspoon
• cardamom green powder 1/2 teaspoon
• Salt to taste
• Red Chilli (optional0 1/4 teaspoon
• Garlic ginger paste 1 teaspoon
• Lemon Juice (optional) 1 teaspoon

Procedure:

• Mix all spices with oil then apply on chicken breasts, keep aside for 1 hour to marinate.
• Insert the marinated Chicken pieces into skewers and grill over charcoal fire till tender. Brush with oil during grilling.

KFC Chicken at Home کےایف سی چکن

KFC Chicken at Home
It was the start of 90's when there was no restaurant of KFC in Pakistan. My Classmate Mr. Tariq Naeem was the  First Food Technologist who was appointed by KFC Pakistan for their First restaurat in Karachi in early 90's. So I dedicate my this recipe to Tariq Naeem who is in London nowadays working with Mars Candy Europe.



Ingredients:

• Chicken pieces 8
• Oil for frying
• Egg beaten 1
• Corn Flakes  coarsely crushed  2 cup
• Maida (Wheat Starch) 1/2 Cup
• Salt to taste
• Chinese salt 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Red Chilli powder 1/4 teaspoon
• Garlic powder 1/4 teaspoon
• Ginger powder 1/4 teaspoon
• Oregano powder 1/4 teaspoon
• Rosemarry powder 1/4 teaspoon
• Basil powder 1/4 teaspoon

Procedure:

• Add all spices to maida and mix well.
• Apply oil with brush to chicken pieces and coat with spice mix.
• Now dip in beaten egg and apply a coat of crushed corn flakes.
• Fry coated chicken pieces in oil till tender.
• Serve with French fries and Tomato Ketchup/Chilli garlic sauce.

Note:

• 1. You can steam cook chicken pieces before coating to reduce frying time and light golden colour.
• 2. At KFC pressure cooker/fryers are used therefore the colour and cooking time can be varied at home.
• 3.  Corn Flakes are used to give texture like KFC chicken when using skinless chicken pieces. I used Skinless Chicken in my recipe.

 

Mughlai Tikka مغلائی تکہ

Mughlai Tikka

Mughlai Tikka is a very special BBQ dish from Mughlai Cuisine of Mughal Empire. You can not forget its taste and aroma.








Ingredients:

• Boneless Chicken pieces (breast pieces)  1/2 kg
• Butter (molten) 2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomato Ketchup or paste  1 tablespoon
• Raw Papaya paste  1 tablespoon
• Lemon Juice 2 teaspoon
• Green Chilli paste 1 teaspoon
• Salt to taste
• Red Chilli to taste
• Haldi powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Ajwain powder 1/2 teaspoon

Procedure:

• Mix all ingredients to the molten butter except Chicken and make a paste.
• Coat this paste to the Chicken pieces and keep aside for 2-3 hour for marination.
• Now insert Marinated Chicken pieces into the  iron skewers or pre-soaked wooden skewers.
• Grill over a charcoal fire till tender. Drip molten butter during grilling.
• Delicious Mughlai Tikkas are ready. Serve with Mughlai Paratha, boiled egss , mint raita in yoghurt and salad.

Note:

• You can also bake marinated chicken pieces in an oven , or you can also saute fry in little oil in a frying  pan till Chicken is tender.

Mood: cheerful