Doodh Patti Chai / Milk Tea / دودھ پتّی چائے

Doodh Patti Chai is a very very tasty and strong form of Tea. Regular tea is made in water then a small quantity of milk is added. But Doodh Patti Tea is directly prepared in Milk. It is costlier than the regular tea.  It is popular all over Pakistan.  Tired off after full day of hard work try this recipe of Doodh Patti Chai.

Doodh Patti Chai

Ingredients:

• Milk  Full Cream 250 ml
• Tea 1 tea bag
• Sugar as desired
• Zeera Biscuit to serve

Procedure:

• Heat milk in a tea pot.
• Add sugar and 1 tea bag.
• When milk boils , cook for 3-4 minutes.
• Remove in a cup.
• Serve hot with Zeera Biscuit.

Dal Chana Tarka / Dal Chana Fry دال چنا تڑکا

Dal Chana Tarka / Dal Chana Fry is one of the most consumed Dal in Pakistan. It is a very tasty vegetarian dish.



Ingredients:

• Dal Chana  250 g ( 1 Pao)
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 1-2 for tarka Dal/ chopped 1-2 for fry dal
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Black pepper whole 10
• Cloves whole 4
• Garam Masala 1/2 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Soak chana dal for 3-4 hours, wash and drain.
•  Boil Chana dal in enough water, drain and keep aside.
• Now fry onion in oil till golden brown.
• Add ginger garlic paste, tomatoes and spices  except garam masala. Fry for 5-6 minutes, then add dall and 2 glass water.
• Continue to cook on medium flame for 20-30 minutes.
• Adjust consistency of gravy.
• Sprinkle garam masala and  fresh coriander leaves and simmer for 5 minutes..
• Dal is ready for Tarka or fry.

Tarka  Dal:

• Oil 2 table spoon
• Garlic chopped 2 cloves
• Fry garlic in oil till golden, then pour over the prepared dal
• Delicious Tarka Dal is  ready.
• Serve with roti/boiled rice , pickle and onion chopped.

Fry Dal:

• Oil 1/2 tablespoon
• Prepared Dal as required
• Red Chillies whole 2-3
• Green Chillies chopped 2
• Onion chopped 1/2
• Fresh Coriander leaves 2 teaspoon
• Saute onion in oil , add red chillies whole, green chillies and cumin seed whole then add prepared dal 2-3 tablespoon and fry on high flame till most of the water evaporate. 
• Delicious Chana Dal Fry is ready.
• Serve with Tandoori Roti, green chillies chopped, shredded onion and pickle.

Painda (Sobuth/Sobhat) پینڈہ /صوبت لکی مروت ڈش

Painda is a very famous dish from  Laki Marwat, a south eastern district of Khyber Pakhtunkhhwa province of Pakistan. It is also known as Sobuth/Sobhat. Painda means eating in gathering in Pushtu (Painda jora kaey). 
 In a TV  programme (Khabarnak) on Geo News Network Aftab Iqbal described that according to a renowned TV anchor and presenter  Sohail Warraich , it is the most delicious dish he ever eaten from around the world dishes, served to him By Maulana Fazal-ur-Rahman. The Video of that programme is given at the bottom. Really It is the best dish we have cooked and eaten. It is the Pashtun version of Tharid/Suraid dish liked by our beloved  Prophet  Muhammad (P.B.U.H) .

Painda Ready to Eat (Serving 3 in a Thaal)

Painda/Sobhut/Sobat/Sobhat

Pouring Shorba over Roti pieces

Roti pieces at bottom of the Thaal

Ingredients:

• Mutton  1 kg
• Potatoes quartered 3-4 medium size
• Oil 1+1/2 cup
• Yoghurt beaten 1 cup
• Tomatoes chopped  3-4
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic 1 teaspoon
• Fresh Coriander leaves for garnish 1/4 cup
• Lemon wedges for salad/garnish
• Tomatoes sliced rings for salad/garnish
• Onion Rings salad
• Salt to taste
• Red Chillies powder 1+1/2 teaspoon
• Haldi 3/4 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Caraway whole 1 teaspoon
• Cumin whole 1 teaspoon
• Garam Masala powder 1 teaspoon
• Prepared Chapati (bread/Roti) (cut into small pieces) 8 no.

Procedure:

• Fry onion in oil till golden.
• Add ginger ,garlic fry for 2 minutes, then add tomatoes and spices and yoghurt and fry till oil separates out 5-7 minutes.
• Now add Mutton and fry for 3-5 more minutes, then add 1-2 glass water and cook on low heat till meat is tender. Add potatoes and continue to cook till potatoes also tender.
• Now add 2-3 glass of water to make shorba (gravy/broth) and cook for few more minutes.
• Sprinkle Fresh coriander leaves and simmer.
• The Curry for Painda is ready. Separate meat and potatoes from shorba and keep aside.
• Now in a large platter (Thaal/Tol/Majma) arrange layers of bread pieces at bottom, pours shorba over these chapati pieces, mix with the help of wooden spoon if needed other wise do not mix , it will break the bread pieces.
• Place potatoes and cooked meat over top with lemon wedges and tomato salad.
• Delicious Laki Marwat Painda/Sobuth dish is ready to serve.
• Arrange Dastarkhawan at carpeted floor, sit around the thal and eat Painda from your side with hand. Usually 3-4 persons are sitting around each thaal in wedding of Pashtun, I myself attended many wedding of Pashtun friends.  Pakhair Raglay (Wellcome in Pashtu)

This recipe is for 6 persons