Lahori Chikar Cholay is a very tangy and delicious snake cum breakfast dish.
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| Lahori Chikar Cholay |
Ingredients:
- Kabuli Cholay (Kabuli Chana/Garbanzo Beans) 250g
- Red lentils (Lal masoor dal) 1 tablespoon
- Oil 1 cup
- Onion chopped 2
- Tomatoes chopped 2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green chillies chopped 2
- Fresh Coriander leaves for garnish
- Salt to taste
- Red chillies powder 1/2 teaspoon
- Red Chillies flakes 2 teaspoon
- Black pepper powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Cumin seeds whole 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Garam Masala powder 1/2 teaspoon
- Baking soda for soaking 1 teaspoonful
Procedure:
- Thoroughly pick and wash Kabuli cholay, then soak in water for 8 hours adding 1 teaspoonful of baking soda. Wash and drain.
- Boil Kabuli Cholay in enough water till fully tender. Do not drain, retain water.
- Now fry onion in oil till light golden.
- Add ginger garlic paste fry for 1 minute.
- Then add tomatoes fry for 3-4 minutes, add spices fry for few minutes.
- Then add red lentils after washing with water. Add 1 cup water and cook on medium flame till red lentil is done.
- Now add boiled Kabuli cholay and cook on medium flame with slightly mashing the cholay.
- Evaporate most of the water on high flame.
- Garnish with green chillies and green coriander leaves.
- Simmer for few minutes.
- Delicious Lahori Chikar Cholay are ready.
- Serve with chopped onion and naan.
Siri Paye is one of the most popular dish of Punjab. It is also popular in other parts of country. In Hyderabad Sindh near Siri Ghat and Shahi Bazar , Punjab Hotel is famous for its Siri Paye. It is a very tasty dish for winter season, full of protein acts as body warmer. Siri is Goat's head and Paye are goat's feet.
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| Siri Paye |
Ingredients:
- Siri without Magz(Goat's heat withourt brain) 1 no.
- Paye (Trotters) 4 nos.
- Oil 1 cup
- Yoghurt 1 cup
- Tomatoes chopped 4-6
- Onion chopped 3
- Ginger paste 2 teaspoon
- Garlic paste 2 teaspoon
- Fresh Coriander leaves for garnish 1/2 cup
- Salt to taste
- Red Chillies 1 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1/2 teaspoon
- Black pepper powder 1/2 teaspoon
- Garam masala 1/2 teaspoon
Procedure:
- Buy freshly slaughter Siri, ask butcher to prepare it.
- Also buy four Paye, ask the butcher to prepare. In Karachi fire roasted paye are not popular, as in Lahore.
- Now thoroughly wash the Siri and Paye at home, remove any grit.
- Fry onion in oil till brown.
- Add ginger garlic paste fry for 1 minute.
- Then add yoghurt, tomatoes, spices except grama masala, and Siri and Paye.
- Fry for 5-6 minutes.
- Add 3-4 glass water and cook on slow fire for 3-4 hours till Paye and Siri are tender. Check the gravy during cooking and stir occasionally to avoid sticking to pan and burning of content. Adjust gravy consistency according to your need by adding water. should be slightly thin.
- When the paye and Siri are done, sprinkle garam masala and fresh mint leaves.
- Simmer for 5-10 minutes.
- Delicious Siri Paye are ready.
- Serve with Hot Tandoori Naan and lemon wedges.
Lahori Fish Fry is a very very tangy and delicious fish snack.
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| Lahori Fish Fry |
Ingredients:
- Fish boneless Cubes/Chunks/Fillets 1 kg
- Oil for deep fry
- Besan (Chickpea flour 2 cup
- Ginger paste 1 teaspoon
- Lemon juice 2 teaspoon
- Salt to taste
- Red Chillies powder 1/2 teaspoon
- Red Chillies cutter 1 teaspoon
- Coriander whole 2 teaspoon
- Cumin whole 1 teaspoon
- Ajwain whole 1/4 teaspoon
- Cumin powder 1/2 teaspoon
- Coriander powder 1/2 teaspoon
- Haldi powder 1/4 teaspoon
- Black salt 1/4 teaspoon
Procedure:
- Mix all spices, salt, ginger paste, lemon juice to besan.
- Add enough water to make a soft to hard batter.
- Now add fish pieces and coat well.
- Keep to marinate for 1/2 hour.
- Now heat oil in a wok (Karahi), add marinated fish pieces in portions and fry till tender and golden.
- Delicious Lahori Fish Fry is ready.
- Serve with chutney and roti.
Hareesa is a popular snack dish of Lahore Pakistan. It is a very tasty and mouth watering dish. Also Popular in Peshawar and Kashmir. However it is also well known in other cities of Pakistan. My meat seller Salman always ask me when will I cook Hareesa. When I was buying mutton from him two day back he again ask me weather you are cooking Hareesa today. I replied him yes now I am cooking Hareesa and Harees both. He also knows Harees (Arabian dish) because he also works for Shaikh Muhammad , The Ruler of Dubai, 4 month in a year. So he arrange both type of mutton for me, boneless for Pakistani Hareesa and with bone for The United Arab Emirates Harees. So I dedicate my this recipe to our Meat Merchant Salman, Rafa e Aam Society Market.
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| Hareesa/Harissa |
Ingredients:
- Mutton boneless 1/2 kg
- Wheat, washed - soaked and drained 1 cup
- Mung/Moong Dal washed 1 tablespoon
- Oil 1/2 cup
- Onion chopped 2
- Tomatoes chopped 2
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Yoghurt 1/2 cup
Garnish:
- Fried Onion 1/2 cup
- Green Chillies chopped 3
- Ginger Juliane cut 1 tablespoon
- Fresh Coriander leaves 1 tablespoon
- Fresh Mint leaves 1 tablespoon
- Lemon wedges from 3-4 lemons
- Chat Masala as required
Spices:
- Salt to taste
- Red Chillies powder 1 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Black pepper powder 1/2 teaspoon
- Garam Masala 1/2 teaspoon
Procedure:
- Fry onion in oil till golden brown.
- Add ginger garlic paste fry for 1 minute, then add tomatoes, yoghurt and spices fry for 3-5 minutes.
- Now add meat and fry for few more minutes.
- Add 2 glass water, mung dal and soaked wheat and cook on low flame till meat and wheat are fully tender. Add more water during cooking if needed.
- When meat and wheat is fully tender mash it with masher (Gotni) .
- Delicious Hareesa is ready to serve.
- Serve hot with garnish.
