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.

Khubani Ka Meetha /Khobani Ka Meetha خوبانی کا میٹھا

Khobani Ka Meetha

Khobani Ka Meetha is a very popular and tasty dessert of Hyderabadi Commuinity of Karachi. They Migrated to Karachi in 1947 from Hyderabad Deccan India . I dedicate my this recipe to my Class Mates Tariq Rahim, Zaki uddin Qureshi and Ahmed Khan Rao who belong to Hyderabad Deccan.




Ingredients:

• Dried Khobani (apricot)  250 g
• Sugar 1/2-1/3 cup
• Water  3 glass
• Almonds, soaked and peeled
• Fresh Cream 1 cup (Packet)

Procedure:

• Throughly wash dried apricot.
• Take water in a pan add dried khobani to it and cook on mederate flame till soft.
• Take out soften apricots  from water, remove stones (seeds), and mash the flesh (pulp). Retain boiling water.
• Return the pulp to the boiling water add sugar and almonds and cook till thick.
•  Cool in a refrigerator decorate with fresh cream and serve.

The Above Recipe is a plain recipe for Khobani Ka Meetha.

You Can use custard with the above recipe.

Recipe for cusard is given below

Ingredients:

• Vanilla Custard 2-3 teaspoon heaped
• Milk 1/2 litre
• Sugar 4-5 teaspoon heaped

Procedure for Custard:

• Dissolve custard powder in Milk then add sugar.
• Cook on moderate heat with constant stirring till thick. Refrigerate to cool.
• Now Take a Glass bowl , place Khobati dessert at bottom then add fresh cream and at top prepared custard powder. You can arrange these three layers according to your choice and decoration you wish.
• Delicious Khobani Ka Meetha is ready with Custard. Serve cold.