Bandjan Bourani (Afghan Dish)

Delicious and tangy Afghan dish made with Aubergine and yoghurt.

Bandjan Bourani

Ingredients:

• Aubergine  (Bangan)   long variety   diced in disc  4
• Tomatoes diced 3-4
• Red Chilli flakes/cutter   1-2 teaspoon
• Green chillies chopped  3
• Garlic crushed  1  pod
• Yoghurt  1 cup
• Mint leaves chopped  2-4  tablespoon
• Salt to taste
• Oil for frying and cooking as needed

Procedure:

• Shallow fry aubergine in oil on medium flame till soft and tender. Keep aside.
• Now take 2-3 tablespoon of oil in a pan,  heat on low flame then add 1/2 crushed garlic, red chilli flakes and then diced tomatoes.
• Cook till soft and green chillies and salt during cooking.
• At last, add fried aubergine and cook for few minutes then remove from flame.
• Take out in a serving platter/bowl.
• Now add salt and remaining garlic to the yoghurt, mix well.
• Pour the yoghurt sauce on the top of prepared bourani. 
• Sprinkle chopped mint leave.
• Delicious Bandjan Bourani is ready to serve.
• Serve with boiled rice.

Gujarati Kadhi ગુજરાતી કઢી گجراتی کڑھی

It is a very simple and staple food of Gujarati community. Delicious too.

Gujarati Kadhi

ગુજરાતી કઢી

Ingredients:

• Yoghurt fresh (not sour)   beaten    250 g
• Besan (chickpea flour)   2 tablespoon
• Green Chillies freshly crushed 2 teaspoon
• Ginger freshly crshed 2 teaspoon
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Sugar 1 teaspoon
• Fresh Coriader leaves chopped  for garnish 

Tadka/Tarka:

• Oil 1-2 teaspoon
• Hing 1 pinch
• Black mustard seeds whole 1/2 teaspoon
• Cumin seed 1/2 teaspoon
• Kadhi patta 10
• Red chillies whole 4-5

Procedure:

• In a pan take youghurt, 1 glass water, besan , salt sugar and turmeric .
• Mix/blend well.
• Cook on medium flame for 5-6 minutes. 
• Then add ginger and green chilli crushed and continue to cook for 10-15 more minutes on medium flame.
• Garnish with chooped fresh coriander leaves.
• Gujarati Kadhi is ready for Tadka.
• Now  in a frying pan heat oil, add hing, then mustard.
• When mustard pop add cumin seeds, kadhi patta and red chilli whole.
• Fry for a while then pour over prepared Gujarati Kadhi.
• Delicious Gujarati Kadhi is ready.
• Serve with boiled rice/ Khichdi or phulka roti.

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.

Matta Rice

Matta Rice from Kerala India has many health benefits. I found this rice available at Naheed Super Market Karachi. One factor I noticed that its fullness factor i.e. when you eat it you will feel that you have eaten enough with less consumption. It can be served with dal curries and pickles.

 Matta Rice Boiled

You can check matta rice at the following link.
http://www.tophealthremedies.com/top-10-health-benefits-of-matta-rice/

Matta Rice uncooked

Thai Jasmine Rice تھائی جسمین رائس

Thai Jasmine Rice are fragrant and brilliant white rice. This rice variety is popular throughout the world. People likes to cook and eat these rice.

Thai Jasmine Rice with Jalfrezi

Ingredients:

• Thai Jasmine Rice 1/2 kg
• Garlic freshly crushed 1 teaspoon
• Oil 1/4 cup
• Spring onion chopped 1 cup
• Cloves 6

Procedure:

• Soak Jasmine rice in water for 20 minutes.
• Wash and drain, then boil in enough water.  Drain and keep aside.
• Now in a pan saute garlic and cloves in oil for 1 minute.
• Then add boiled rice and mix.
• Sprinkle chopped spring onion and simmer for 1 minutes.
• Then mix and serve.
• Delicious brilliant white Thai Jasmine rice goes well with Chicken Jalfrezi.

Navratan Pulao نو رتن پلاؤ

Navratan Pulao is a well celebrated vegetarian pulao. It is good in taste and eye appealing with all the benefits of vegetables and nuts.

Navratan Pulao

Ingredients:

• Rice,  basmati silky polished   1/2 kg
• Yoghurt 1 cup
• Onion 2-3 chopped
• Oil 1 cup
• Carrot chopped 1 cup
• Peas  1 cup
• Cauliflower   1 cup
• Potatoes  chopped 1 cup
• Cashew nut 1 tablespoon
• Raisin  1 tablespoon
• Pistachio 1 tablespoon
• Almond soaked  1 tablespoon
• Coconut slices 1 tablespoon
• Cloves 15
• Star anise 2
• Cinnamon sticks 4
• Black pepper whole 2 teaspoon
• Caraway whole 1 teaspoon
• Salt for gravy  to taste
• Salt for boiled rice 2 teaspoon

Procedure:

• Soak rice in enough water for 30 minutes.
• Wash and rinse the soaked rice.
• Then boil in 6 glass water and 2 teaspoons of salt till near to cook or 1 kanni remain.
• Drain and keep aside.
• Now saute onion in oil till soft.
• Add spices and vegetable fry for 1-2 minutes, then add yoghurt and fry for few more minutes.
• Now cook on medium flame till vegetables are well done. You can boil potato and peas before adding in a separate pan.
• At last add boiled rice and nuts and simmer for 10 minutes.
• Delicious Navratan Pulao is ready.
• Mix and serve.

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.

Afghan Bolani افغان بولانی

Afghan Bolani is a delicious bread filled with spinach and potatoes and baked in oil.

Bolani

Ingredients:
For Dough

• Superfine Flour (white Atta)   1/2 kg
• Cumin seed whole 1 teaspoon
• Kalonji 1 teaspoon
• Knead the dough using water to a soft texture. Keep in dark for 1/2 hour.

For Filling:

• Spinach 1 kg  cleaned, trimmed  and coarsely chopped 1 kg
• Potatoes chopped 3-4
• Tomato chopped 1
• Onion chopped 1
• Ginger garlic paste 2 teaspoon
• Oil 1/2 cup
• Chopped fresh mint 1/2 bunch
• Chopped fresh coriander leaves 1/2 bunch
• Green chillies crushed  1 tablespoon
• Salt to taste
• Cumin seed 1 teaspoon
• Coriander seed 1 teaspoon

Procedure:

• Boil spinach in water, drain and keep aside.
• Saute onion in oil till soft.
• Now add green chillies , ginger garlic paste, tomatoes and spices fry for two minutes.
• Now add boiled spinach and potatoes and fry for few minutes.
• Cook on low flame till potatoes are well cooked.
• Then evaporate much of water on high flame while stirring.
• Mash the potatoes.
• Then add fresh mint and coriander leaves.
• Simmer for 5 minutes.
• Filling for Bolani is ready.

• Now prepared doughnuts from the prepared dough.
• Take one doughnut and flatten on board with the help of roller pin.
• Place a small quantity of prepared filling and fold and seal.
• Bake on tawa applies oil during baking.
• Delicious Afghan Bolani is ready.
• Serve with plain yoghurt or mint yoghurt.

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.

Aamras آم رس

Aamras is a simple but delicious snack from India. These days Mangoes (Aam) are available. Try this recipe at Iftaar or Sehar during Ramadan.

Aam Ras

Ingredients:

• Mango (Chaunsa)  large 2
• Saffron for Decoration and flavouring few threads

Procedure:

• Peel and dice mangoes.
• Process in an electric blender.
• Pour into a serving bowl.
• Decorate with saffron threads.

Serve with Poori.

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.

Dal Chana Nimko دال چنّا نمکو

Dal Chana Nimko is a popular saltish snack. You may find that people are selling this snack during train and bus travelling to up country.

Dal Chana Nimko at final stage of frying

Dal Chana Nimko while frying

Ingredients:

• Dal Chana 1 pao (250g)
• Oil for frying
• Salt or Chat Masala to sprinkle

Procedure:

• Carefully pick the dal. 
• Wash and soak in water overnight.
• Wash and rinse under running water. Sieve and keep aside.
• Heat oil in a woke / Karahi .
• Take dal in a large sieve, fry in oil while in sieve, stir and move upward and downward during frying.
• Remove few grains on a paper and check for tenderness and crunchiness.
• Remove on an absorbing paper.
• Cool and sprinkle salt or chat masala.
• Enjoy Dal Chana Nimko as desired.

Dal Bukhara دال بخارا

Dal Bukhara is a popular North Indian dish. It is simple tasty and delicious.

Dal Bukhara

Ingredients: 

• Dal Mash sabut (whole black lentil)   250 g
• Onion chopped 1 medium
• Tomato 1 chopped
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chilli powder 3/4 teaspoon
• Haldi powder  1/2 teaspoon
• Coriander powder 1 teaspoon

Tadka Ingredients (Tarka):

• Butter 1 table spoon
• Oil 1 tablespoon
• Garlic diced disc  1 teaspoon
• Julianne cut ginger 2 teaspoon
• Red Chilli whole 4
• Cumin seed whole 1 teaspoon
• Kadi Patta  10
• Hing 1 pinch

Procedure:

• Wash and soak dal in enough water for 2-3 hours.
• Drain and take in a cooking pan.
• Add 3 glass water, onion, tomatoes , ginger garlic paste and powder spices and salt.
• Cook on medium to high flame for 2-3 boils.
• Then lower the flame and cook till dal is well done (60-90 minutes.)
• Evaporate excess water, mash the dal slightly.
• Now apply Tadka.
• Heat 1 tablespoon of oil in a pan, add garlic and fry to a golden colour on medium flame.
• Then add red chillies, Julianne cut ginger, cumin whole , hing and Kadi patta. Fry for 1 minute add butter and pour over prepared dal.
• Serve with Roti

Kashmiri Chai کشمیری چائے

Kashmiri Chai  / Kashmiri Tea  is one of the most wonderful tea with its beautiful and eye appealing pink colour. It take time to prepare this wonderful cup of tea. It is usually served on weddings and ceremonies  in Karachi.

Kashmiri Pink Tea

Ingredients:

• Water 2 cup
• Green Tea leaves (special variety, Tapal's Gulbahar Green Tea is the best to choose)   2 teaspoon
• Baking soda 1/4 teaspoon
• Ice cold water 1 and 1/2 cup  
• Milk powder full cream (Nido)  3 teaspoon
• Sugar 2-3 teaspoon
• Cardamom small  broken 3
• Cloves 3
• Finely diced almond  10
• Finely diced pistachio  15

Procedure:

• Take 2 cup of water in a stainless steel pan.
• Bring to boil.
• Then add green tea leaves and continue to cook till water remain half on medium flame.
• Then add baking soda and bring to boil with continuous stirring (beating/airing) for 3-5 minutes.
• When colour changes to brownish pink,  turn off the flame.
• Add ice chilled water in portion and with continuous airing/beating.
• When colour turns to pink add milk powder, sugar, cardamom, and cloves.
• Simmer for  5 minutes. 
• Then filter in another pan, add almond and pistachio and simmer again for few minutes.
• Delicious and Warmer Kashmiri Chai is ready.
• Serve hot.

Kala Chana Pulao کالا چنّا پلاؤ

Kala chana Pulao is a good alternate of Cholay Chawal. It is good dish for light and healthy meal.

Kala chana Pulao

Ingredients:

• Rice 1/2 kg
• Kala chana (Bengal Gram)   2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes  chopped 3
• Ginger crushed 1  teaspoon
• Garlic crushed  1 teaspoon
• Green Chillies whole 3
• Salt to taste
• Red chilli powder 1 teaspoon
• Cloves whole 10
• Black pepper whole 1/2 teaspoon
• Cardamom small 5
• Cinnamon sticks 3
• Caraway whole 1 teaspoon

Procedure:

• Wash and soak kala chana overnight.
• Boil in enough water on low heat , drain and keep aside.
• Wash and soak rice in enough water, drain and keep aside.
• Now fry onion in oil till golden.
• Add ginger garlic, spices and fry for 1 minute, then add tomatoes and fry for 3-5 more minutes.
• Add boiled Kala chana and cook for 5 more minutes.
• Then add 2 glass water and cook on medium flame for 1-2 boils.
• Then add boiled rice and continue to cook till rice are done and most of the water is absorbed.
• Sprinkle Green Chillies and simmer for 5-10 minutes.
• Delicious Kala Chana Pulao is ready.
• Serve hot with salad and raita. 

Cream of Tomato Soup کریم آف ٹماٹو سوپ

Cream of Tomato Soup is one of the most tangy soup of winter. Tomatoes are readily available now and cold chilly weather is here. Cook and sip this tasty soup.

Cream of Tomato Soup

Ingredients:

• Tomatoes  , ripe and red  6-8
• Onion small chopped  1 small
• Garlic cloves  2
• Butter  1 tablespoon
• Salt to taste
• Black pepper to taste
• Chinese salt (Ajinimoto) 1 teaspoon
• Corn Starch 1 heaped teaspoon

Procedure:

• Take 2-3 glass of water in a pan.
• Add tomatoes, onion, garlic, 1/2 teaspoon cooking salt.
• Cook on medium flame till tomatoes are fully cooked and soft(30-45 minutes).
• Mash the cooked tomatoes during cooking.
• Cool and pass through a muslin cloth/sieve to remove seeds and skins.
• Discard skin and seeds, Take filtrate in a pan, dissolve corn starch in a cup of water and add to the filtrate.
• Now cook on medium flame , stir continuously. 
• Add Chinese salt  during cooking , adjust black pepper and salt.
• When thick add butter and cook for 3-5 more minutes.
• Delicious Cream of Tomato Soup is ready.
• Serve hot.  (3-4 servings)

Moong Dal Halwa دال مونگ حلوہ

Dal Moong Halwa is a delicious halwa. It takes some time to cook.

Dal Moong Halwa

Ingredients:

• Dal Moong 250 g
• Semolina (suji) 2 tablespoon
• Sugar  1 cup
• Ghee 2-4 tablespoon
• Cardamom small broken 2
• Pistachio soaked and chopped 1 tablespoon
• Raisin soaked  1 tablespoon

Procedure:

• Wash and soak dal moong for 2 hour.
• Drain and crush coarsely then keep aside.
• Now dry roast semolina in a frying pan. Keep aside.
• Now in a pan heat ghee add cardamom, when cardamom fragrant add dry roasted semolina and crushed moong dal.
• Cook for a while then add ghee and cook and stir on medium low heat till dal is done.
• Add sugar and keep cooking for 5 more minutes.
• At last sprinkle raisin and pistachio , mix and remove from heat after 1-3 minutes.
• Delicious Dal Moong Halwa is ready.

Punjabi Mathiyan پنجابی مٹّھیاں

Punjabi Mathian are the oldest dessert in Punjabi culture. It is prepared on ceremonies, wedding religious festivals. Rabi ul Awal is the start of wedding season in Muslims of Punjab (Pakistani and Indian) so it is the good days for Mathian preparation. Today is the 1st day of Rabil awal  in Pakistan the celebration start for Birth of Prophet Muhammad (peace be upon Him). The below recipe is my mother's recipe.

Punjabi Mathian

Ingredients: 

• Flour (atta)    3-4 cup
• Gurr (jaggery)   1 cup finely crushed by beaten
• Fennel  1 teaspoon
• Ghee/Butter/Desi ghee   2 teaspoon
• Baking soda one pinch
• Water as desired
• Oil for frying

Procedure:

• Add all ingredients to atta except water.
• Mix well by rubbing and kneading.
• Now add water in little portion and knead well to a hard dough.
• Make round patties of 3-4 inch in dia and biscuit size thickness.
• Fry in hot oil on medium flame one by one.
• Delicious Punjabi Mathian are ready.
• Serve on cool or store and use as desired.

Note: If Mathiyan starts broken/disintegrate during frying reduce the quantity of Gurr.

Navratan Korma نورتن قورمہ

Navratan Korma is a Mughlai dish. It  suits to  those who want a delicious vegetarian dish. Navratan mean nine jewels in persian/urdu. Fruits , vegetables , dry fruits and cheese/milk and yoghurt is used in its preparation.

Navratan Korma

Ingredients:

• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3

Vegetables:

• Potatoes diced 2
• Cauliflowers diced 2 cup
• Peas  1 cup
• Carrots diced 2
• Bottle gourd  diced 1 cup
• Green beans chopped 1 cup

Fruits and Dry Fruits:

• Almonds soaked and skin removed 15
• Raisin 1 tablespoon
• Kaju  1 tablespoon
• Pine apple  cubes 1/2 cup

Dairy:

• Milk 1 cup
• Yoghurt beaten  1 cup
• Cottage cheese  cubes 1/2 cup

Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Turmeric powder 3/4 teaspoon
• Cumin powdewr 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1/2 teaspoon
• Cardamom small whole 5-6
• Mace 2 petals

Procedure:

• Saute onion in oil till soft.
• Add tomatoes and fry for 5 minutes.
• Then add spices and vegetables and fruits and dry fruits.
• Cook on slow heat till vegetables are tender.
• Add Yoghurt and Milk and stir .
• Cook for 5-7 more minutes on medium heat till thick.
• Sprinkle cheese cubes and simmer.
• Delicious Navratan Korma is ready.
• Serve with Boiled Rice/Tarka Rice or Taftan/Sheermal.

Date Milkshake کھجور کا ملک شیک

Date Milkshake is a very very delicious and nutritious drink. Is gives extra energy at Iftar during Ramadan,  the month of dates. Thousand of kilogram of dates are consumed during the Holy Month of Ramadan at Sehar and at Iftar.

Date Milkshake

Ingredients:

• Date pitted  , good quality  6-8
• Full cream chilled milk   1 glass
• Sugar 2-3 teaspoon

Procedure:

• Take all ingredients in an electric blender.
• Blend for 3-5 minutes.
• Remove in a glass.
• Serve chilled.
• Delicious Date Milkshake tastes good.