Bandjan Bourani (Afghan Dish)

Delicious and tangy Afghan dish made with Aubergine and yoghurt.

Bandjan Bourani

Ingredients:

• Aubergine  (Bangan)   long variety   diced in disc  4
• Tomatoes diced 3-4
• Red Chilli flakes/cutter   1-2 teaspoon
• Green chillies chopped  3
• Garlic crushed  1  pod
• Yoghurt  1 cup
• Mint leaves chopped  2-4  tablespoon
• Salt to taste
• Oil for frying and cooking as needed

Procedure:

• Shallow fry aubergine in oil on medium flame till soft and tender. Keep aside.
• Now take 2-3 tablespoon of oil in a pan,  heat on low flame then add 1/2 crushed garlic, red chilli flakes and then diced tomatoes.
• Cook till soft and green chillies and salt during cooking.
• At last, add fried aubergine and cook for few minutes then remove from flame.
• Take out in a serving platter/bowl.
• Now add salt and remaining garlic to the yoghurt, mix well.
• Pour the yoghurt sauce on the top of prepared bourani. 
• Sprinkle chopped mint leave.
• Delicious Bandjan Bourani is ready to serve.
• Serve with boiled rice.

Gujarati Kadhi ગુજરાતી કઢી گجراتی کڑھی

It is a very simple and staple food of Gujarati community. Delicious too.

Gujarati Kadhi

ગુજરાતી કઢી

Ingredients:

• Yoghurt fresh (not sour)   beaten    250 g
• Besan (chickpea flour)   2 tablespoon
• Green Chillies freshly crushed 2 teaspoon
• Ginger freshly crshed 2 teaspoon
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Sugar 1 teaspoon
• Fresh Coriader leaves chopped  for garnish 

Tadka/Tarka:

• Oil 1-2 teaspoon
• Hing 1 pinch
• Black mustard seeds whole 1/2 teaspoon
• Cumin seed 1/2 teaspoon
• Kadhi patta 10
• Red chillies whole 4-5

Procedure:

• In a pan take youghurt, 1 glass water, besan , salt sugar and turmeric .
• Mix/blend well.
• Cook on medium flame for 5-6 minutes. 
• Then add ginger and green chilli crushed and continue to cook for 10-15 more minutes on medium flame.
• Garnish with chooped fresh coriander leaves.
• Gujarati Kadhi is ready for Tadka.
• Now  in a frying pan heat oil, add hing, then mustard.
• When mustard pop add cumin seeds, kadhi patta and red chilli whole.
• Fry for a while then pour over prepared Gujarati Kadhi.
• Delicious Gujarati Kadhi is ready.
• Serve with boiled rice/ Khichdi or phulka roti.

Tawa Bhindi توا بھنڈی

Tawa Bhindi looks good when cooked, tastes well when eaten.

Tawa Bhindi

Ingredients:

• Bhindi   1/2 kg
• Tomatoes  chopped 3-4
• Onion chopped 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies chopped 2-3
• Oil 1-2 cup
• Salt to taste
• Red chilli cutter flakes 2 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1 teaspoon

Procedure:

• Remove top of bhindi.
• Then slice in quarter by length 
• Now saute fry bhindi in oil. Remove and keep aside.
• Then saute fry onion and keep aside.
• Now tilt the pan to remove excess oil from sauteing fry onion and bhindi.
• In the same remaining oil add garlic ginger on a Tawa or large frying pan,  fry for 1 minute then add tomatoes and fry for 4-5 minutes. Add spices,  mix well then add sauteed fried onion and bhindi.
• Mix and simmer for 5-10 minutes.
• Delicious Tawa Bhindi is ready.
• Serve with Roti.

Sabzi Bharay Koftay سبزی بھرے کوفتے

Sabzi Bharay Koftay are very delicious and nutritious variety  among Kofta.

Sabzi Bharay Koftay

Ingredients:
For Sabzi:

• Boiled  potatoes 3-4
• Chopped and boiled carrots 2-3
• Boiled peas  1 cup
• Chopped onion  1
• Chopped  green chillies  3
• Salt to taste
• Black pepper 1/2 teaspoon
• Red Chillies flakes 1 - 2 teaspoon

Procedure:

• Mash together all vegetable add spices and make walnut size balls.
• Coat around these ball prepared meat mixture and cook according to following procedure.

https://miansari66.blogspot.com/2011/06/nargisi-kofta.html

Enjoy the Sabzi Bharay Kotay with roti.

Tamatar Gosht ٹماٹر گوشت

Tamatar Gosht

Ingredients:

• Mutton     1kg
• Oil 1 cup
• Tomatoes  chopped 600-700 g
• Onion chopped 2
• Ginger crushed  2 teaspoon
• Garlic crushed 1 teaspoon
• Green Chillies chopped 4-5
• Salt to taste
• Red Chillies flakes 1-2 teaspoon
• Red chillies powder 1/2  -  1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Black pepper whole 1 teaspoon
• Cloves whole  10
• Garam Masala 1/2 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes and spices and fry for 3-5 minutes.
• Now add mutton and fry for 5 more minutes while stirring.
• Add 2 glass water and cook on medium flame till mutton is tender.
• Evaporate much of the water.
• Add chopped green chillies and fry for 2-3 minutes the simmer for 10 minutes.
• Delicious and spicy Tamatar Gosht is ready.
• Serve with boiled rice and butter fried tomatoes.

White Pulao وائیٹ پلاؤ

White Pulao is a regular pulao with a whitish colour.

White Pulao

Ingredients:

• Mutton  (Senay Ka Gosht ) 1/2 kg
• Mutton  (Dasti Ka Gosht)  1/2 kg
• Mutton Chops 3-4
• Rice (soaked in water for 20 minutes)  500-750 g
• Oil  1 cup
• Yoghurt 1 cup
• Onion chopped  3-4
• Ginger freshly crushed  1.5  teaspoon
• Garlic freshly crushed  1.5 teaspoon
• Salt 2-3 teaspoon
• Black pepper whole 1 teaspoon
• Coriander seed whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Caraway whole 1 teaspoon
• Fennel seed 1 teaspoon
• Cloves whole  10
• Cinnamon sticks 3
• Cardamom green 6
• Cardamom brown 3

Procedure:

• Fry onion in oil till soft.
• Add all spices except fennel and coriander.  Add mutton and fry, when mutton changes colour adds ginger garlic paste, coriander, fennel and yoghurt.  Fry on medium flame for 5-6 minutes.
• Now add 2-3 glass water and continue to cook till mutton is fully tender.
• When mutton is tender add soaked rice. Add enough water to be 1 inch above the top rice layer.
• Continue to cook on low flame till water is nearly absorbed.
• Simmer for 10-15 minutes with lid is tightly closed.
• Delicious White Pulao is ready.
• Serve with mint green chillies raita and tamatar piyaz salad

Tamatar Piyaz Salad

Navratan Pulao نو رتن پلاؤ

Navratan Pulao is a well celebrated vegetarian pulao. It is good in taste and eye appealing with all the benefits of vegetables and nuts.

Navratan Pulao

Ingredients:

• Rice,  basmati silky polished   1/2 kg
• Yoghurt 1 cup
• Onion 2-3 chopped
• Oil 1 cup
• Carrot chopped 1 cup
• Peas  1 cup
• Cauliflower   1 cup
• Potatoes  chopped 1 cup
• Cashew nut 1 tablespoon
• Raisin  1 tablespoon
• Pistachio 1 tablespoon
• Almond soaked  1 tablespoon
• Coconut slices 1 tablespoon
• Cloves 15
• Star anise 2
• Cinnamon sticks 4
• Black pepper whole 2 teaspoon
• Caraway whole 1 teaspoon
• Salt for gravy  to taste
• Salt for boiled rice 2 teaspoon

Procedure:

• Soak rice in enough water for 30 minutes.
• Wash and rinse the soaked rice.
• Then boil in 6 glass water and 2 teaspoons of salt till near to cook or 1 kanni remain.
• Drain and keep aside.
• Now saute onion in oil till soft.
• Add spices and vegetable fry for 1-2 minutes, then add yoghurt and fry for few more minutes.
• Now cook on medium flame till vegetables are well done. You can boil potato and peas before adding in a separate pan.
• At last add boiled rice and nuts and simmer for 10 minutes.
• Delicious Navratan Pulao is ready.
• Mix and serve.

Dal Sabzi Soup دال اور سبزیوں کا سوپ

Dal and Sabzi soup are a very tasty soup for vegetarian.

Dal Sabzi Soup

Ingredients:

• Dal Chana  1 tablespoon
• Dal Masoor  1 tablespoon
• Dal Tur/Arhar   1 tablespoon
• Pea 1/2 cup
• Potatoes small diced 1/2 cup
• Carrots small diced 1/2 cup
• Cauliflower floral stems 4-5
• Tamarind pulp 1/2 to 1 tablespoon
• Spring  onion chopped 1
• Ginger chopped 1/2 teaspoon
• Garlic chopped 1/2Oil 2 teaspoon
• Butter 2 teaspoon
• Salt to taste
• Red chillies 1/2 teaspoon
• Black pepper 1 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin seed 1/2 teaspoon
• Green Chillies finely chopped for garnish
• Fresh Coriander leaves for  garnish

Procedure:

• Boil dals in 4 glass water to a mashed tender.
• Keep aside.
• Now heat oil in a pan, add butter  and garlic ginger and spices.
• Fry for 2 minutes then adds vegetable fry for few minutes.
• Now add boiled dals, 1 glass water and tamarind pulp.
• Cook on low heat till vegetable are well done.
• Take out half portion of cooked vegetables and mashed well with the help of mashed manual/electric.
• Re-add to the cooking soup and cook again for 5-10 minutes.
• Adjust salt and soup consistency by adding water.
• At last garnish with green chillies and fresh coriander leaves.
• Simmer for 5 minutes.
• Delicious Dal Sabzi Soup is ready.
• Serve hot.

Quaid-e-Azam House Karachi

Quaid-e-Azam House Museum Karachi

Quaid-e-Azam House

Quaid-e-Azam Birth Place Kharadar Karachi

Quaid-e-Azam Muhammad Ali Jinnah Birth Place Kharadar Karachi

Quaid-e-Azam Birth Place Wazir Mansion

Mohatta Palace Karachi

Mohatta Palace Museum Clifton Karachi

Mohatta Palace Karachi

Bajre Ki Roti باجرے کی روٹی

Bajre Ki Roti acts as warmer in winter. One of my friend Arif Gala informed me that in their memon community they eat bajre ki roti at breakfast with lehson ki chutney and eat oranges at noon.

Bajre Ki Roti

Ingredients:

• Bajre Ka Atta (Millet flour)  3 cup
• Wheat flour 1 cup
• Oil for baking
• Water as needed

Procedure:

• Mix together to flours and make a hard dough each roti individually.
• Bake on an iron skillet while applying oil.
• Delicate Bajre ki roti is ready.
• Enjoy with Lehson ki chutney.

Afghan Bolani افغان بولانی

Afghan Bolani is a delicious bread filled with spinach and potatoes and baked in oil.

Bolani

Ingredients:
For Dough

• Superfine Flour (white Atta)   1/2 kg
• Cumin seed whole 1 teaspoon
• Kalonji 1 teaspoon
• Knead the dough using water to a soft texture. Keep in dark for 1/2 hour.

For Filling:

• Spinach 1 kg  cleaned, trimmed  and coarsely chopped 1 kg
• Potatoes chopped 3-4
• Tomato chopped 1
• Onion chopped 1
• Ginger garlic paste 2 teaspoon
• Oil 1/2 cup
• Chopped fresh mint 1/2 bunch
• Chopped fresh coriander leaves 1/2 bunch
• Green chillies crushed  1 tablespoon
• Salt to taste
• Cumin seed 1 teaspoon
• Coriander seed 1 teaspoon

Procedure:

• Boil spinach in water, drain and keep aside.
• Saute onion in oil till soft.
• Now add green chillies , ginger garlic paste, tomatoes and spices fry for two minutes.
• Now add boiled spinach and potatoes and fry for few minutes.
• Cook on low flame till potatoes are well cooked.
• Then evaporate much of water on high flame while stirring.
• Mash the potatoes.
• Then add fresh mint and coriander leaves.
• Simmer for 5 minutes.
• Filling for Bolani is ready.

• Now prepared doughnuts from the prepared dough.
• Take one doughnut and flatten on board with the help of roller pin.
• Place a small quantity of prepared filling and fold and seal.
• Bake on tawa applies oil during baking.
• Delicious Afghan Bolani is ready.
• Serve with plain yoghurt or mint yoghurt.

Gobhi Dum گوبھی دم

Gobhi Dum is a delicious vegetarian dish cooked on slow heat.

Gobhi Dum

Ingredients

• Cauli Flower (Phool Gobhi) chopped 2 medium flowers
• Onion chopped 3
• Tomatoes chopped 3
• Ginger  fresh paste 1 teaspoon
• Garlic  fresh paste 1 teaspoon
• Fresh coriander leaves for garnish
• Oil 1 cup
• Salt to taste
• Red chilies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon

Procedure:

• Saute onion in oil till soft.
• Then add ginger garlic paste fry for 2 minutes, add tomatoes and fry till oil separates out.
• Now add cauliflower and fry for few minutes.
• Lower the heat and cook till cauliflower is well done.
• Garnish with fresh coriander leaves and simmer.
• Delicious Gobhi Dum is ready.
• Serve with roti or boiled rice.

PAF MARTYRS Memorial Karachi

PAF Martyrs Memorial

Meetha Paratha میٹھا پراٹھا

Meetha Paratha is a tasty paratha for children. They are fond of sweet paratha.

Meetha Paratha

Ingredients:

• Doughnuts of  prepared dough  as needed
• Sugar for each dough 1 tablespoon
• Ghee for baking

Procedure:

• Add sugar to each doughnut just before baking.
• Knead well and flat and round with the help of roller board and pin.
• Bake on an iron skillet, apply ghee during baking.
• Enjoy warm.

Doodh Jalebi دودھ جلیبی

Doodh Jalebi Khao Gay.......

Doodh Jalebi

Ingredients and Procedure:

Buy prepared Jalebi or Amarti, place in a bowl then add hot milk wait for 3-4 minutes.
Remove in a serving bowl and serve.

Kofta Nihari کوفتہ نہاری

Kofta Nihari is an infusion dish, Two separates dish are so beautifully infused to make a new great taste.

Kofta Nihari

Ingredients and Procedure For Meat Balls (kofta balls)
Follow the following link for this
https://miansari66.blogspot.com/2011/03/kofat-currymeat-ball-curry.html

Nihari Gravy and garnish  should be prepared from below link
https://miansari66.blogspot.com/2010/12/nihari.html

Chinioti Kunna Gosht چنیوٹی کُنّا گوشت

Delicious Chinioti Kunna Gosht was today's lunch menu at my home.

Chinioti Kunna Gosht

Follow the below link for recipe

https://miansari66.blogspot.com/2010/12/kunna-delicious-chinioti-dish-punjab.html

Barfi برفی

Barfi is a very popular methai. It can easily be prepared at home.

Barfi

Ingredients:

• Milk powder (Nido) 2 cup
• Sugar icing  1 cup
• ButterDesi ghee 1 cup
• Milk 1 cup
• Khoya  1/2 cup (optional)
• Kewra essence few drops
• Chopped pista for garnish
• Silver foils (Chandi ke warq) for decoration

Procedure:

• In a pan, take milk and butter , heat at low flame.
• Then add khoya and cook for few minutes.
• Then add milk powder, stir vigorously on low flame.
• At last add sugar and mix well.
• Cook to a thick paste on low flame.
• Add kewra essence , mix and remove from flame.
• Set in a pre-lubricated deep pan.
• Sprinkle pistachio. Keep in a cool place to set and cool.
• Cut into pieces and apply chandi ke warq.
• Delicious Barfi is ready.