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.

Gujarati Dal گجراتی دال

Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food.  Burns Road Karachi is famous for Gujarati Memoni Dal Chawal.  Khatti Meethi Gujarati Dal is a tangy and Delicious dish.

Gujarati Dal

گجراتی دال

Ingredients:

• Tur Dal (Arhar Ki Dal)     100g
• Tomatoes  chopped 2
• Peanut raw 2 tablespoon
• Ginger crushed 1 teaspoon
• Green chillies chopped 2
• Lemon Juice 1 tablespoon
• Tamarind pulp  1 tablespoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Jaggery (Gurr)  2 tablespoon

Tadka/Tarka Ingredients:

• Oil 2 tablespoon
• Kadhi Patta  10
• Mustard seed  1 teaspoon
• Red Chiilies whole 5
• Cumin seed whole 1/2 teaspoon
• Fenugreek seeds 1/2 teaspoon
• Cloves 5
• Cinnamon sticks 2
• Bay leaves  2

Procedure:     

• Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
• When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
• Continue to cook for 30 more minutes add some water during cooking.
• Now add lemon juice, tamarind pulp and cook for 10 more minutes.
• Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
• Garnish with fresh coriander leaves and simmer.
• Now Applying Tadka/Tarka....
• Heat oil in a frying pan.
• Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
• After frying for few seconds pour over prepared dal.
• Delicious Gujarati Dal is ready.
• Serve with boiled rice, papad and pickle.

Fish Pulao / Mahi Pulao/Muhi Pulao مچھلی کا پلاؤ / ماھی پلاؤ

Fish Pulao is Known as Mahi Pulao (پلوماهی ) in Persian in Iran. It is very very delicious dish. In Karachi Memon community also cooks Mahi Pulao and knwon as Memoni Mahi Pulao. Some people spell it Muhi Pulao as written in Urdu موھی پلاؤ .

Fish Pulao/Mahi Pulao

Ingredients:

• Fish  1 kg
• Rice   1/2 kg
• Oil 1cup
• Onion chopped 3-4
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice 1 tablespoon
• Green Chillies whole 5-6 nos.
• Fresh dill leaves chopped 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Dill seed whole 1/2 teaspoon
• Cinnamon stick 3-4 nos.
• Cardamom green whole 6
• Cloves whole 10

Procedure:

• Soak rice in water for 30 minutes, wash and drain. Keep  aside.
• Fry onion in oil till golden brown.
• Add ginger garlic paste fry for 2 minutes then add lemon juice,  yoghurt and spices and fry for 5-6 minutes.
• Then add fish pieces and cook on low flame till tender with minimum stirring. (Fish pieces can be fried before adding to avaoid breakage during cooking)
• Take out fish pieces from curry and keep aside.
• Now add soaked rice and enough water. The water layer should be 1 inch above the water rice.
• Cook on medium heat till rice are tender and most of the water is absorbed.
• Now place fish pieces on top sprinkle fresh dill and green chillies and simmer for 15-20 minutes.
• Delicious Fish Pulao/Mahi Pulao is ready.
• Serve with salad and Raita.

Khaosay کھاؤسے

Khaosay

Khaosay is a popular dish among Memon Community of Karachi, it is originated in Burma and Thailand as Khao Suey soup but modified by Indian Memon community of Karachi as a whole meal. It is very pungent and tasty dish. It is a compound dish including  a Chicken Curry, Coconut Karhi, Boiled Spaghetti and Garnish .
I dedicate my this recipe of Khaosay to my friend and his family Muhammad Arif, who belong to this community, Bantwa Memon. He is a printer.

Khaosay

Ingredients for Khaosay Chicken Curry:

• Boneless Chicken cubes  1/2 kg
• Tomatoes1/2 kg
• Green Chillies chopped 4
• Cutter Red Chilli  1 and 1/2 teaspoon
• Haldi 1/2 teaspoon
• Qasuri Methi dried 1 teaspoon
• Cutter Cumin seed 1/2 teaspoon
• Cutter Coriander  1/2 teaspoon
• Salt 1 and 1/2 teaspoon
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Oil 1 cup

Ingredients For  Khaosay Coconut Karhi

• Besan (ground chickpea) 4 tablespoon
• Yoghurt sour 1/2 kg
• Desicated Coconut 2 tablespoon
• Cutter Red Chilli 2 teaspoon
• Coriander powder 1 teaspoon
• Haldi 1/2 teaspoon
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon

Ingredients For Khaosay Boiled Spaghetti

• Spaghetti 1/2 kg
• Oil 1 tablespoon
• Salt 1 teaspoon
• Water 5 glass

Ingredients for Khaosay Garnish

• Chopped Green Coriander 2/3 Cup
• Chopped Green Mint 2/3 cup
• Chopped and Fried Onion Cubes 2/3 Cup
• Chopped and Fried Garlic slices 2/3 Cup
• Lemon wedges 2/3 Cup
• Cutter Red Chillies 1/2 Cup
• Ginger slices 1/2 Cup

Procedure For Khaosay Boiled Spaghetti 

• Boil Water then add Oil, salt and Spaghetti, continue to cook for 20-25 minutes. Remove from flame, cool and drain keep aside.

Procedure for Khaosay Chicken Curry:

• Heat oil in a pan add ginger, garlic and chicken cubes and fry 2-3 minutes, then add spices and tomatoes except green chillies and cook on low flame till chicken is tender.
• Sprinkle green chillies and simmer. Khaosay Chicken Curry is ready.

Procedure for Khaosay Coconut Curry:

• Add besan to the beaten yoghurt and mix well in a pan then add 3 glass of water and all other ingredients and mix well.
• Now cook on a medium flame for 25-30 minutes. Then apply Tarka.

Tarka procedure

• Heat 1 table spoon oil in a frying pan, add 3 whole red chillies , 1 teaspoon whole cumin seeds, 6 Karhi patta and fry for 2 minutes then pour over the Karhi

How To Serve:

• There are two procedure of Serving Khaosay
• 1.  Arrange all cooked food and garnish separately on a table. Take a deep serving plate, place some boiled spaghetti, then pour over some coconut karhi, then some chicken karhi. At top sprinkle garnish from all variety and squeeze lemon. Then eat with the help pf fork and spoon.

• 2.  Take a Large Pan place at boiled spaghetti, then pour over all Karhi and at top layer Chicken in layers form  then simmer for 5 minutes.  From this Remove as much as you need from top to bottom with the help of table spoon into your serving plate and sprinkle garnish.

Khaosay

Akni Pullao اکنی پلاؤ

Akni Pullao

Akni Pullao is a very delicious Pullao of Gujrati Memon community in Karachi.



Ingredients:

• Mutton  1 kg
• Rice soaked in water   1/2-3/4 kg
• Boiled Channa dall  1 cup
• Potatoes halved , medium size ,3-4 numbers
• Oil 1 cup
• Yoghurt beaten 1 cup
• Tomatoes chopped 3-4 numbers
• Onion chopped  3-4 number
• Ginger crushed 3 inch long piece
• Garlic crushed one medium pod
• Fresh Coriander leaves chopped 1/2 cup
• Lemon juice  from 2-3 lemons
• Green Chilli whole 8-10 numbers
• Salt to taste
• Red Chilli powder to taste
• Turmeric powder 2 teaspoon
• Coriander powder1 teaspoon
• Black pepper whole 15 numbers
• Cloves Whole 10 numbers
• Cardamom green 6 nos
• Dill seed whole 1 teaspoon
• Cumin whole 1 teaspoon
• Cardamom brown  whole 3 numbers

Procedure:

• Boil Rice in 6-8 glass of water till near to tender. Add 2 teaspoon of salt during boiling. Keep aside.
•  Fry onion in oil till golden brown.
•  Add meat and fry for 3-4 minutes then add tomatoes, yoghurt, garlic, ginger, lemon juice , green chillies and all spices and cook on medium flame for 5-10 minutes. Then add potatoes and 4-6 glass of water and cook on medium flame till meat is tender.
•  Now add boiled channa dall and sprinkle fresh coriander leaves and simmer for 10-15 minutes.
• Arrange alternate layers of prepared curry and boiled rice and simmer.
• Mix Rice and meat curry before serving with salad and raita.