Chicken Ginger چکن جنجر

Chicken Ginger

Chicken Ginger is a very delicious dish, easy to cook. I myself liked it very much. It is the Pakistan and Indian version of Chicken Ginger not Chinese.



Ingredients:

• Chicken , boneless cubes  1 kg
• Oil 1 cup
• Onion chopped 1
• Tomatoes  chopped 2
• Ginger crushed 2 teaspoon
• Ginger slices 2 teaspoon
• Garlic crushed 1 teaspoon
• Yoghurt  1/4 cup
• Green Chillies for garnish , sliced along length 3
• Coriander chopped  for garnish
• Salt to taste
• Red Chilli powder  1 teaspoon
• Black pepper cutter 1/2 teaspoon
• China salt 2 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1teaspoon

Procedure:

• Heat oil in a pan add onion and fry till soft.
• Add tomatoes, ginger crushed, garlic crushed and cook on medium heat for 5 minutes and constant stirring.  Now add Chicken cubes and spices and cook on medium till tender. Add a little water if necessary.
• Evaporate excess water on high flame. At last add ginger slices and cook for 2 minutes.
• Garnish with sliced green chillies and fresh coriander leaves.

Suji Ka Peshawari Halwa سوجی کا پشاوری حلوہ

Peshawari Halva

Peshawari Halva is a very tasty and jelly like texture  halva. It can be moulded into any shape.



Ingredients:

• Suji (Semolina)   150  g (1 + 1/2 cup)
• Ghee 1 cup
• Sugar 1 cup
• Water 1/2 cup for cooking
• Cardamom green broken 6
• Coconut chopped 2 teaspoon
• Pistachio chopped 2 teaspoon
• Almonds chopped 2 teaspoon
• Raisin 2 teaspoon

Procedure:

• Soak suji in enough water for 15 minutes then drain and keep aside.
• Heat oil in a pan  add  cardamom green and fry till release flavour.
• Add sugar and 1/2 cup water and cook on medium flame till thick.
• Add soaked suji and nuts and cook with constant stirring till ghee separates out and colour changes to golden brown.
• Delicious Peshawari halva is ready. Serve hot or cold.

Moong Ki Dal مونگ کی دال

Moong Ki Dal

Moong Ki Dal is a very tasty dal dish, easy to cook and tangy.



Ingredients:

• Moong Dal  1 cup
• Water 3 cup
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Tomato chopped 1
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Green Chillies chopped 2 for garnish
• Fresh Coriander leaves for garnish
• Garlic Chopped/sliced 2 cloves for Tarka
• Red Chilli whole 3 for Tarka
• Cumin seed whole 1/2 teaspoon for Tarka
• Onion chopped 1 for Tarka
• Oil or Butter 1/2 cup for Tarka

Procedure:

• Take water,  dal, ginger and garlic crushed, tomatoes and salt, chiili and haldi in a pan and cook on medium flame till dall is tender. Adjust cosistency of gravy according to your choce, thin or little thick. Dal is ready for applying Tarka (Tempering)
• Now in a frying pan heat butter/oil add red chilli and garlic slices and fry  till garlic is golden then add cumin seed and onion , fry for few minutes then pour over prepared dal as a tarka. Garnish with fresh coriander leaves and chopped green chillies.
• Delicious Moong Dal is ready. serve with chapati or boiled/fried rice and Achar.

Fruits of Pakistan

Pakistan is a home of Juicy Mangoes and Oranges, Apples, Peaches, Plum, Grapes, Guava , Apricat, Melon, water melon and much more.  Allah gifted a lot of fruits to Pakistan. Have a look on these by clicking the following thumb nail.

miansari66 Fruits of Pakistan

Spices of Pakistan

Pakistan produces world's finest quality hot and pungent Red Chillies, fragerant Coriander seed and Cumin seeds and colourful Turmeric. Its Spice Industries process these spices into world number 1 spices mixes, marketed under various Brand names.
Click on the following thumb nail to have a look

miansari66 Spices of Pakistan

Aaloo Ki Bhujia آلو کی بھجیا

Aaloo Ki Bhujia

Aaloo Ki Bhujia is a very popular bhujia served with Kachori and Poori. It is a very low cost and low fat dish.





Ingredients:

• Potatoes , peeled and sliced 1 kg
• Tomatoes chopped  2
• Oil 2 tablespoon
• Water 2 glass
• Tamarind pulp (Imli)  2 teaspoon
• Green Chillies ,chopped 2-3  for garnish
• Fresh Coriander leaves for garnish
• Salt to taste
• Haldi powder 1 teaspoon
• Red Chilli powder 1 teaspoon
• Red Chilli cutter 1 teaspoon
• Coriander seeds whole 2-3 teaspoon
• Cumin whole 1 teaspoon
• Fennel whole 1/2 teaspoon
• Kalaunji whole1/2 teaspoon
• Methi dana 1/4 teaspoon
• Qasuri Methi dried 1/2 teaspoon
• Black pepper whole  10

Procedure:

• Take water in a pan add all ingredients to it and cook on medium flame till potatoes are tender.
• Sprinkle garnish and simmer.
• Serve hot with Kachori or Poori  or simply with Paratha.

Chicken White Korma/Qorma چکن وائیٹ قورمہ

Chicken White Korma/Qorma

White Korma is a dish originated during the period of Shah Jehan, the founder of Taj Mehal. He celebrate full moon nights with all white banguets. Nowadays White Korma is liked by peoples who are fond of eating some different taste.




Ingredients:

• Chicken 1 kg
• Butter or oil  1 cup
• Yoghurt  1 cup
• Onion chopped 3
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Green Chilli paste 3 teaspoon
• Poppy seeds, soaked and grinded paste  2 teaspoon
• Almonds, soaked and peeled  15 for garnish
• Salt to taste
• White pepper powder 1 teaspoon
• Black pepper powder 1 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Black pepper whole 15
• Cloves whole 8
• Cardamom green whole 10
• Mace  4 small pieces
• Cardamom green powder 1/2 teaspoon

Procedure:

• Heat butter in a pan , add onion and fry till soft , not brown. Remove and grind.
• Now in the same butter add chicken, ginger, garlic and green chilli paste  and cook for 2-3 minutes with constant stirring, then add yoghurt and fry for another 3 more minutes.
• Now add grinded onion, poppy seeds and spices and cook on medium flame till chicken is tender and butter/oil separates out.
• Garnish with peeled almonds and simmer.
• Delicious Chicken White Korma is ready.
• Serve hot with naan.

Halwa Poori حلوہ پوری

Halva Poori

Halva Poori is a most popular breakfast on weekdays, everyone can notice long queue of people outside the Halva Poori shop. Let's make this Halva Poori at home.




Ingredients for Yellow Halva:

• Suji (semolina) 250g
• Ghee (clarified butter) 250g
• Cardamom green broken 8
• Sugar 1 Cup
• Water 3 glass
• Yellow Food Colour  1 pinch

Procedure for Halva:

• Heat ghee in a pan, add cardamom, when cardamom pop, add 3 glass water and colour, after 1-2 boils add suji and stirr well to mix, then simmer for 3-4 minutes.
• Halva for Poori is ready.

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Ingredients For Poori

• Maida 1/2 kg
• Ghee 4 tablespoon
• Salt 1 teaspoon
• Water as desired
• Ghee/Oil for frying

Procedure For Poori

• Mix salt and ghee to maida, add some water and make a hard dough.  Keep aside for 30 minutes.
• Then make walnut size doughnuts and make round poori of 5-6 inch.  Heat oil/ghee in a Karahi on high flame add prepared raw poori to fry. Pour oil over poori to puff in 1-2 minutes. Remove fried poori on a kitchen paper. Serve hot with prepared Halva.

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