Punjabi Yakhni Pulao پنجابی یخنی پلاؤ

Delicious and mouthwatering Pulao

Punjabi Yakhni Pulao

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.

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

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.

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.

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.

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

Kararay Cholay کرارے چھولے

Kararay Cholay are very tasty and tangy snack dish at Iftar during Ramadan almost daily at my home.

Kararay Cholay

Ingredients:

• Kabuli Cholay (Garbanzo beans)  200g
• Onion chopped 1
• Tomato chopped 1
• Ginger garlic paste 1 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Red Chillies flakes (cutter) 1 teaspoon
• Fresh mint leaves for garnish
• Fresh Coriander leaves for garnish
• Green chillies chopped 3 for garnish
• Lemon juice 1 teaspoon

Procedure:

• Soak Kabuli Cholay in enough water with 1 teaspoon added baking soda for 5-6 hours.
• Wash and drain. Keep aside.
• Now take 2 glass water in a pot.
• Add soaked Kabuli Cholay , onion, tomatoes, ginger garlic paste salt and spices.
• Cook on low flame till Kabuli Cholay are well done.
• Evaporate most of the water and fry for few minutes on high flame.
• Garnish with fresh mint leaves, coriander leaves and green chillies.
• Sprinkle lemon juice and mix well.
• Delicious Kararay Cholay are ready.

Imli Aur Aloo Bukharay Ka Sharbat املی اور آلو بخارے کا شربت

Imli Aur Alw bKary Ka sharbat is a very good thirst quencher in summer, it fights against the scoring heat of the sun. It protects from the sun stroke. It is digestive too.

Tamarind Plum Syrup  / Imli Aloo Bukharay Ka Sharbat

Ingredients: (Serving 2)

• Fresh Ripe Plum (Peshawari  Variety)  4-6 large
• Fresh Tamarind (Imli) pulp 1 tablespoon
• Sugar 2 teaspoon
• Fresh Ginger juice 1 teaspoon
• Black salt 1/2 teaspoon
• Ice cubes as desired 
• Ice chilled water as desired

Procedure:

• Separate tamarind pulp from seeds and threads after removing shell.
• Then collect  plum pulp from fresh plums. 
• Mix both tamarind and pulm pulps in a bowl, mash and mix. Keep aside.
• Now add 1 teaspoon of sugar  and 1/4 teaspoon of black salt to each glass.
• Then add ginger juice and ice cubes.
• Then add 1/2 quanity of  prepared tamarind and plum pulp.
• Shake and add ice chilled water to fill the glass. Stir with spoon.
• Delicious Imli aur Plum Ka Sharbat is ready to serve.

Limka Drink / Limca Drink Rawalpindi لمکا ڈرنک راولپنڈی

When I was visiting Rawalpindi some 26 years back I came to know this wonderful drink. People were drinking this drink after dinner walk. They told this is a very digestive  and pleasant drink after a meal.

Limca Drink

Limka

Ingredients:

• White carbonated soft  drink (ice chilled)
• Sugar granulated
• Black salt  coarse powder
• Lemon Juice 
• Crushed Ice

Procedure For Single serving:

• Place 1-2 teaspoon of freshly  squeezed lemon juice at the bottom of  a glass.
• Put 1  heaped teaspoon of sugar, 1/4 teaspoon of black salt.
• Then add crushed ice and then ice chilled white carbonated soft drink.
• Insert a straw.
• Serve with a teaspoon.
• Before sipping slightly stir with a spoon and enjoy. Do not fully dissolve sugar.
• Enjoy the crunchiness of sugar and black salt during sipping.

Arvi Gosht اروی گوشت

Arvi Gosht is a good tasting dish.

Arvi Gosht

Ingredients:

• Mutton  1kg
• Arvi  peeled and chopped  200-400 g
• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger garlic paste, fry for a minute.
• Then add tomatoes, mutton, salt and spices except garam masala.
• Fry for 3-5 minutes. 
• Then add 1-2 glass water and cook on medium flame till mutton is tender.
• When mutton is tender add arvi and cook on low heat till arvi is tender.
• Adjust gravy by adding water. 
• Sprinkle garam masala and garnish with coriander.
• Simmer for 10 minutes.
• Delicious Arvi Gosht is ready.
• Serve with roti.

Mutton Dil Kaleji Phephra مٹن دل کلیجی پھیپھڑا

Very Delicious Dish from Organ Meat.

Dil Kaleji Phephra

Ingredients:

• Mutton Dil Kaleji Phephra 1 complete set chopped
• Oil 1cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger garlic crushed 1 tablespoon
• Green Chillies whole 5
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon 
• Garam masala 3/4 teaspoon

Procedure:

• Fry onion in oil.
• Add ginger garlic paste and chopped dil kaleji phephra and fry for few minutes.
• Now add tomatoes and spices and fry for 3-4 more minutes.
• Then lower the flame and cook till dil kaleji and phephra are tender.
• Add green chillies and fresh coriander leaves.
• Simmer for 5 minutes.
• Then evaporate excess water on high flame.
• Simmer for 5-6 minutes.
• Delicious Mutton Dil Kaleji Phephra Curry is ready.
• Serve with Naan/Roti.  

Falooda فالودہ

Falooda is one of the most popular drink in summer. It is very sweet, chilled and mouth watering dessert cum drink. In Karachi Dhoraji Gola Ganda Street  near Times  Medicos and opposite to Aga Khan hospital is  famous for its Gola Ganda and Falooda varieties.

Falooda

Falooda Ingredients:

Ingredients:

• Condensed Milk  as desired
• Crystal jelly as desired
• Rooh Afza Syrup as desired
• Coloured sevian cooked in milk with sugar  as desired
• Vanilla Ice cream as desired
• Falooda Sev (sevian) if  available as desired
• Tukm Balanga  soaked in water for 3-4 hours  as desired
• Gond Katira   soaked in water for 5-8 hours

• Procedure:
• In a glass  place condensed milk at bottom of glass,  then add crystal jelly cubes.
• Then add rooh afza syrup, cooked coloured vermicelli, soaked gond katira, soaked tukm balanga, Falooda Sev and at top scoops of vanilla ice cream. 
• Sprinkle nuts and serve with straw and spoon.

Achari Dal اچاری دال

Achari Daal is a daal dish prepared in pickle spice. Delicious and tangy with mouth watering pickle flavour.

Achari Daal

Ingredients:

• Daal Chana (Chickpea Daal)   1 pao
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies   6-8
• Lemon juice 2 teaspoon
• Chilli powder 1 teaspoon
• Chilli cutter 1 teaspoon
• Salt to taste
• Haldi 1 teaspoon
• Kalonji  whole 1 teaspoon
• Methidana   whole 1 teaspoon
• Mustard whole black 1 teaspoon
• Fennel whole 1 teaspoon
• Black pepper 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Boil Daal in enough water , drain and keep aside.
• Mix all whole and powder spices together.
• Take 2-3 teaspoon of spices and mix with lemon juice to make a paste.
• Slit green chillies on one side and fill with prepared lemon juice masala paste. Keep aside.
• Now fry onion in hot oil till golden brown.
• Add tomatoes, yoghurt, ginger garlic paste and remaining spice mix.
• Fry for 5-6 minutes.
• Now add boiled daal and cook fry for 2-3 minutes.
• Cook on medium flame till oil is separated out and thick gravy remains.
• Now add masala filled green chillies and simmer for 10-15 minutes.
• Delicious Achari daal is ready.
• Serve with naan/roti.

Missi Roti مِسّی روٹی

Missi Roti is a popular roti in Punjabi homes. This roti was eaten daily at  around 11:00 am by my grandfather as a lunch with two glass of namkeen lassi and anardana chutney. My mother was cooking this for him.  It is a very tasty and simple stuff.

Announcement:

My Mother Sharifan Bibi has Died on 19th of April 2016 (11th Rajab 1437 Hijri). She suffers a heart attack. (  1945  - 2016).  Kindly recite surah Fatiha for her soul.

Missi Roti

Ingredients:

• Besan (chickpea flour)4 cup
• Atta 2 cup
• Finely chopped onion/spring onion  1/2 cup
• Green Chillies finely chopped 3
• Coriander leaves  chopped 2 tablespoon
• Mint leaves  chopped 2 tablespoon
• Anardana 1 tablespoon
• Red chillies flake 1 teaspoon
• Haldi powder 1/2 teaspoon
• Salt 1/2 teaspoon
• Oil for baking
• Water for making dough

Procedure:

• Mix all ingredients together.
• Add water in portions to make a hard dough.
• Then take a doughnut and make a flatbread.
• Cook on the hot iron skillet. Apply oil  during baking/cooking.
• Serve with Nardana chutney and namkeen lassi.

Methi Gosht / Fenugreek leaves with Mutton میتھی گوشت

Methi Gosht is a delicious dish.  Methi used should be small and fresh.

Methi Gosht

Ingredients:

• Mutton with bones  1/2 kg
• Methi leaves fresh picked and chopped  2 cup
• Oil 1 cup
• Tomatoes chopped 2 cup
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1/2 teaspoon

Procedure:

• Fry onion in oil till brown.
• Then add ginger garlic paste fry till fragrant.
• Then add fry for 5 minutes, then add mutton and spices and fry for another five minutes.
• Now add 1-2 glass water and cook till mutton is tender.
• At this stage add chopped methi leaves, and continue to cook on low heat till methi leaves are well done and most of the water are evaporated and oil separates out.
• Delicious Methi Gosht is ready.
• Serve with Roti/chapati.

Chicken Shami Kabab مرغ شامی کباب

Chicken Shami Kababs are the best suit  to  those who avoid red meat. These kababs are as tasty as beef or mutton Shami kabab.

Murgh Shami Kabab

Ingredients:

• Chicken boneless cubes  1 kg
• Dal Chana 150g
• Egg beaten 2
• Oil for shallow fry
• Onion chopped 3
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Green chillies chopped  3
• Fresh Mint leaves chopped 1/2 cup
• Fresh Coriander leaves chopped 1/2 cup
• Salt to taste
• Red Chillies whole   10-12
• Cloves whole 12
• Cardamom small whole 10
• Cardamom large 3
• Cinnamon sticks 3
• Black pepper whole 10-15
• Cumin seed whole 1 teaspoon
• Coriander whole 1 teaspoon

Procedure:

• Thoroughly wash and soak chana dal in enough water for 1 hour.
• Take 2-3  glass of water in a cooking pot, add chicken, dal, ginger garlic paste, onion and spices
• and cook on medium heat until dal and chicken are tender.
• Evaporate most of the water, then grind the mixture in an electric grinder/crushed/chopper to a smooth texture.
• Now add fresh mint and coriander leaves, green chillies,  and beaten egg to this mixture. Knead well.
• Make round flat kababs and shallow fry in oil to a golden colour.
• Delicious Chicken Shami Kabab are ready.
• Serve hot with raita and salad with biryani or pulao. 

Aloo Murghi Ka Salan آلو مرغی کا سالن

Aloo Murgi Ka Salan is a most popular shorba curry almost in all communities of Karachi. 

Aloo Murg Shorba

Ingredients:

• Chicken regular cut  1 medium
• Potatoes quartered  4 medium
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 - 3/4 teaspoon

Procedure:

• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute, then add tomatoes , chicken , potatoes and spices except garam masala. 
• Fry for 5 minutes on high flame, then lower the heat add 2 glass water and cook on medium flame till chicken and potatoes are tender. 
• Adjust gravy, should be thin, sprinkle garam masala and fresh coriander leaves on top and simmer for 5-10 minutes.
• Delicious Aloo Murgi is ready,
• Serve with chapati.

Chicken Keema / Murgh Qeema چکن قیمہ / مرغ قیمہ

Delicious and tasty dish of Chicken Keema is routinely prepared at our home but never thought of sharing it. Today we specially prepared it for sharing the recipe of protein rich dish of Murgh keema.

Murgh Keema

Ingredients:

• Minced Chicken ( boneless and coarse)  1/2 kg
• Oil 1/2 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3
• Fresh coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• haldi  powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Black pepper whole 1/4 teaspoon
• Cloves whole 6
• Garam masala  3/4 teaspoon

Procedure:

• Fry onion in oil till golden.
• Then add ginger garlic paste fry for few seconds then add tomatoes, green chillies and spices except garam masala and minced chicken. 
• Fry for 5 minutes and then cook on medium flame till chicken is done.
• Sprinkle garam masala and fresh coriander leaves and simmer for 5-10 minutes.
• Delicious Chicken Keema is ready.
• Serve with Roti and onion salad..