Aloo Murghi Ka Salan آلو مرغی کا سالن

Aloo Murgi Ka Salan is a most popular shorba curry almost in all communities of Karachi. 

Aloo Murg Shorba

Ingredients:

• Chicken regular cut  1 medium
• Potatoes quartered  4 medium
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 - 3/4 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute, then add tomatoes , chicken , potatoes and spices except garam masala. 
• Fry for 5 minutes on high flame, then lower the heat add 2 glass water and cook on medium flame till chicken and potatoes are tender. 
• Adjust gravy, should be thin, sprinkle garam masala and fresh coriander leaves on top and simmer for 5-10 minutes.
• Delicious Aloo Murgi is ready,
• Serve with chapati.

Chicken Keema / Murgh Qeema چکن قیمہ / مرغ قیمہ

Delicious and tasty dish of Chicken Keema is routinely prepared at our home but never thought of sharing it. Today we specially prepared it for sharing the recipe of protein rich dish of Murgh keema.

Murgh Keema

Ingredients:

• Minced Chicken ( boneless and coarse)  1/2 kg
• Oil 1/2 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3
• Fresh coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• haldi  powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Black pepper whole 1/4 teaspoon
• Cloves whole 6
• Garam masala  3/4 teaspoon

Procedure:

• Fry onion in oil till golden.
• Then add ginger garlic paste fry for few seconds then add tomatoes, green chillies and spices except garam masala and minced chicken. 
• Fry for 5 minutes and then cook on medium flame till chicken is done.
• Sprinkle garam masala and fresh coriander leaves and simmer for 5-10 minutes.
• Delicious Chicken Keema is ready.
• Serve with Roti and onion salad..

Anda Gravy انڈہ گریوی

Anda Gravy is a very simple and delicious  low cost curry.

Anda Gravy (egg  gravy)

Ingredients:

• Boiled eggs  6
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon 
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Fry onion in oil till brown.
• Add ginger garlic paste , fry for 1 minute.
• Then add tomatoes and spices and fry for 3-5 more minutes.
• Add 1-2 glass water and cook on medium flame for 15 minutes.
• Add boiled eggs and garnish with fresh coriander leaves and simmer.
• Delicious Anda gravy is ready.
• Serve with roti.

Beef Korma / Beef Qorma بیف قورمہ / گائے کے گوشت کا قورمہ

Beef Korma is one of the most popular and tastier Korma. It takes much time to cook but end in a very tasty dish. Good Quality beef is available in every home these days due to Eid ul Azha. You can cook this now and enjoy. Beef  Korma is also a choice of many at weddings.

Beef Korma

Ingredients:

• Beef  1 kg
• Oil 1 cup 
• Yoghurt, one day old sour , 250 g
• Onion chopped 3-4
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Cardamom small  8-10
• Cardamom black 3
• Balck pepper whole 1/2 teaspoon
• Cloves whole 10
• Kewra water 1/2 cup

Procedure:

• Fry onion in oil till golden.
• Now add ginger garlic pastes and spices and fry for few minutes.
• Then add beef and fry for 5 more minutes.
• Add 2-3 glass water and cook on medium flame till beef is fully tender.(60-120 minutes). Add more water if needed.
• At this stage add beaten yoghurt and kewra water  continue to cook till oil separates out. Stir occasionally during cook.
• Delicious Beef  Korma is ready.
• Serve hot with Taftaan.

Punjabi Kofta Chana / Punjabi Kofta Cholay پنجابی کوفتہ چنّا

Wonderful dish from Punjab. Meat and Kabuli Chana tastes good  when cooked together. It is very nutritious and delicious dish.

Punjabi Kofta Chana

Ingredients:

• Kabuli chana (Garbanzo beans)  250 g 
• Minced meat (mutton)  1/2 kg
• Oil 1 cup 
• Yoghurt 1/2 cup
• Onion chopped 2-3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Chilli powder to taste
• Haldi powder 1/2 teaspoon
• Cumin seeds 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Poppy seeds soaked and crushed 1 tablespoon
• Bhuna chana  powder 1 tablespoon

Procedure:

• Soak Kabuli chana in water  for 5-6 hours.
• Wash then boil in enough water.
• Drain and keep aside.

• Now mix all spices together.
• Make 2 portions. One for meat balls(kofta) and other for curry.

• Fry onion in oil till golden and crispy.
• Remove the fried onion from oil , cool on  kitchen towel  and then grind. Make two portion of fried and grinded onion.

• Now add 1/2 quantity of spices, 1/2 quantity of grinded onion, and 1/4 cup of yoghurt to the minced meat. and knead well. 
• Then process in an electric processor for smooth texture.
• Now make table tennis ball size meat balls from this mixture.
• Keep aside.

• Now in the same oil in which onions are fried add remaining half portion of  grinded onion, yoghurt  and spices.
• Also add ginger and garlic and fry for 2-3 minutes.
• Add 1-2 glass water and cook on medium flame for 10 minutes.
• Now introduce prepared meat balls (Koftas) carefully and continue to cook on low flame till meat balls are tender ( 45-90 minutes).
• At last add boiled chick pea and cook on simmering heat for 10-15 minutes with careful stirring.
• Garnish with fresh coriander leaves.
• Delicious Punjabi Kofta Chana is ready.
• Serve hot with tandoori roti and Fresh mint-coriander raita in yoghurt.

Beef Nihari گائے کے گوشت کی نہاری

Nihari is one of the most popular beef dish in Karachi.  Most famous Nihari shop is Javed Nihari near Karimabad.   Nihari is a very tasty dish served with Tanddori Naan. Nihari dish is a must dish in almost all the small and medium hotels of Karachi. You can cook at your home very easily. Ask you Meat seller for Nihari meat known as Bong ka Gosht in Urdu or Shin Meat in English.

Beef Nihari

Shin Meat Beef /Bong Ka Gosht

Ingredients:

• Bong Ka Gosht/Nihari Meat/Shin Meat   1 kg - 1.5 kg
• Oil 1 cup
• Yoghurt 1/2 cup
• Wheat flour 3-4 tablespoon
• Onion chopped 1 medium size
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Badiani phool 2-3 grinded
• Fennel powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Garnish:

• Lemon wedges as desired
• Fried onion as desired
• Chopped green chillies as desired
• Mint leaves chopped 1 cup
• Coriander leaves chopped 1 cup
• Julian cut ginger 3-4 tablespoon

Procedure:

• Heat oil in apan.
• Add meat, spices and yoghurt and fry for 5-7 minutes.
• Add 3-4 glass of water and cook on medium flame till meat is tender.
• Now dissolve wheat flour in a cup of water, and add to the cooking curry in portions and with vigorous stirring.
• Simmer for 10-15 minutes till oil is separates out.
• Fry onion in 1 tablespoon of oil till golden then pour over the prepared curry.
• Delicious Beef Nihari is ready.
• Serve with garnish and Tandoori Naan.

Sindhi Seyal Murgh (In Memory of Saleem Sanfaz)

Sindhi Seyal Murgh is a very delicious and pungent dish. It is eye appealing dish from Sindhi Speaking communities of India and Pakistan.

Sindhi Seyal Chicken

Ingredients:

• Chicken , cut into pieces   1
• Oil 1 cup
• Yoghurt beaten 1 cup
• Tomatoes chopped 3-4
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic paste  1 teaspoon
• Green Chillies slited   2-3
• Fresh Coriander leaves for garnish

Spices for Marination:

• Salt to taste 
• Red Chillies powder 1 teaspoon
• Cumin seed powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Cardamom small whole 6
• Cardamon large whole 2
• Cinnamon sticks whole 2
• Cloves  whole 10
• Black pepper whole   10-15
• Bay leaves whole 2
• Mace petals 3

Spices For Simmering

• Caraway  whole  1 teaspoon
• Cardamon small powder 1/2 teaspoon

Procedure:

• Take yoghurt in a bowl, add ginger , garlic pastes, and marination spices. Make a paste.
• Coat this paste on chicken pieces by rubbing.
• Keep in a dark place for 2 hours to marinate.

• Now fry onion in oil till golden brown.
• Then add  tomatoes fry for few minutes.
• Then add marinated chicken pieces and fry for 5 minutes.
• Then lower the flame and cook on slow heat till chicken is well done (45-90 minutes.)
• Adjust the gravy, evaporate excess water on high flame.
• Then sprinkle cardamom powder, and caraway whole.
• Garnish with green chillies and fresh coriander leaves.
• Simmer for 10 minutes.
• Delicious Sindhi Seyal Murgh is ready.
• Serve with chapati.

Bengali Fish Curry বাংলা মাছ কারি بنگالی مچھلی کا سالن / بنگالی فش کری

Bengali Fish Curry is a world popular curry from Bangladesh. I ate this curry many time cooked by my Bengali friend living in Sher Shah Colony Karachi at least 20 years back.  It is cooked in mustard oil and served with boiled rice.

Bengali Fish Curry

Ingredients:

• Fish pieces   1 kg
• Mustard oil for frying

For Marination:

• Yoghurt 1-2 tablespoon
• Lemon juice  1 tablespoon
• Haldi powder 1/4 teaspoon
• Mustard powder  1 tablespoon
• Salt 1/2 teaspoon
• Cumin seed 1/2 teaspoon

For Curry:

• Mustard oil  1 cup
• Onion chopped 1-2
• Tomatoes chopped 2-3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Yoghurt beaten 1/2 cup
• Green Chillies trimmed 3
• Fresh Coriander leaves  for garnish
• Salt to taste
• Red chilli powder 1 teaspoon
• Haldi powder 1/4 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Mustard powder 2 teaspoon
• Caraway whole 1 teaspoon
• Bay leaves 2
• Red Chillies whole 2-3

Procedure:

• Thoroughly wash and prepare the fish pieces for marination.
• Mix together marination ingredients and apply over fish pieces. 
• Keep aside for 1 hour.
• Then fry marinated fish pieces in hot mustard oil and keep aside.

• Now in another pan take 1 cup mustard oil.
• Heat oil and add onion, fry till golden.
• Now add ginger garlic paste and fry for 1 minute.
• Then add tomatoes, yoghurt , green chillies and spices, and fry for another 5-6  minutes.
• Now add fried fish pieces carefully to avoid breakage of fish pieces.
• Cook on low heat for 5-8 minutes with shaking of cooking pan.
• Garnish with fresh coriander leaves and simmer for 3-5 minutes.
• Serve hot with boiled rice.

Hyderabadi Mirchi Ka Salan / hyderabadi Mirchon Ka Salan حیدرآبادی مرچوں کا سالن

Hyderabadi Mirchon Ka Salan is one of the most popular dish from Hyderabad Deccan, India. It is very pungent and tasty dish.

 حیدرآبادی مرچوں کا سالن

Ingredients:

• Hari Mirch (Green Chillies) whole   100-200 g
• Oil 1 cup
• Tamarind pulp juice 1/2 cup
• Haldi powder 1/2 teaspoon
• Salt to taste

Tarka/Tadka Ingredients:

• Onion 1 chopped
• Mustard whole 1 teaspoon
• Methidana whole 1/4 teaspoon
• Red Chillies whole 6-8
• Karhi Patta/Kadi patta 8-10
• Ginger coarsely crushed 1 teaspoon
• Garlic coarsely  crushed  1 teaspoon

Roasted Spices:

• Cumin seed whole roasted and grinded 1 teaspoon
• Coriander seeds whole  roasted  and grinded  1 teaspoon
• Peanuts roasted and grinded 2 tablespoon
• Sesame seeds roasted and grinded 1 tablespoon
• Poppy seeds soaked and grinded 1 teaspoon
• Desiccated coconut  slightly roasted 2 tablespoon

Procedure:

• Prepared roasted spices by dry roasting each and individual ingredient on low heat. Keep aside.
• Heat oil in a pan , fry green chillies in it for 3-5 minutes and then remove from oil and keep aside.
• In the same oil saute onion, add crushed ginger and garlic.
• Then add red chillies whole, mustard, methidana,   and fry for 1-2 minutes.
• Then add  Karhi patta and fry for 1 more minute. 
• Now add fried green chillies and prepared roasted spices, haldi and salt. Also add tamarind pulp/juice
• Cook on low-medium heat for 5-8 minutes till oil is separates out.
• Simmer for 5 minutes.
• Delicious Hyderabadi Mirchon Ka Salan is ready.
• Serve with roti/boiled rice.