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.

Muthi Kabab مٹھّی کباب

Muthi Kabab when prepared with beef is a very delicious Kabab.

مٹھّی  کباب

Muthi Kabab

Ingredients:

• Boneless beef cubes 1 kg
• Oil for frying 
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Garam masala  powder  1 teaspoon

Ingredients added during mixing:

• Finely chopped spring onion 2
• Finely chopped  green chillies 2
• Finely chopped tomato cubes  from 1 tomato
• Black pepper grated 1/2 teaspoon
• Red Chilli flakes (cutter) 1-2 teaspoon
• Cumin seed whole 1 teaspoon
• Coriander seed whole  1 teaspoon
• Anardana 1 tablespoon

Procedure:

• Mix together beef cubes, salt coriander powder, chilli powder, garam masala powder and ginger garlic paste in a bowl.
• Then process in an electric processor (chopper). 
• Knead well. Then add finely chopped spring onion, green chillies, tomato cubes, anardana, chilli flakes, cumin whole , coriander whole and  grated black pepper. Mix and knead well.
• Then make 2 inch size oval shaped Kabab with the help of fist (muthi).
• Heat 1/2 cup oil in a nonstick frying pan. Add prepared kabab (4-5) in portions and fry on a very low flame till fully cooked.
• Delicious Muthi Kababs are ready.
• Serve with chopped spring onion , chopped tomato cubes and Mint raita.

Koyla Keema کوئلہ قیمہ

Koyla Keema is a very delicious BBQ style dish served with Paratha. You can make paratha roll with Koyla Keema.

Koyla Keema

Ingredients:

• Minced Beef   1 kg
• Oil 1/2 cup
• Yoghurt 1/2 cup
• Onion chopped 2
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Raw papaya paste 1 tablespoon
• Green Chillies chopped 3-4

• Fresh Mint leaves 1/2 cup for simmering
• Fresh Coriander leaves  1/2 cup for simmering
• Green Chillies whole 4-6 for simmering
• Julian cut ginger 1 tablespoon for simmering
• Burning Charcoal 2-3 for simmering
• Butter 1 teaspoon for simmering

• Salt to taste
• Red Chilli powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala powder 1/2 teaspoon

Salad:

• Tomatoes disc grilled with butter
• Shredded onion as desired

Procedure:

• Apply raw papaya paste to minced beef and keep aside for 1/2 hour.
• Now fry onion in oil till brown.
• Add ginger garlic paste and papaya coated minced beef, yoghurt, green chillies chopped  and spices.
• Fry for few minutes then cook on medium flame till minced beef is fully done.
• Spread fresh mint and coriander leaves, green chillies whole and Julian cut  ginger on top of the prepared minced beef. 
• Place burning coals on piece of Alumium foil or onion cup or piece of bread on top layer.
• Apply 1 teaspoon of butter on top of buring coal and quickly close the lid. Place weight on lid to avoid leakage of smoke. Simmer for 10 minutes.
• Delicious Koyla Keema is ready.
• Serve with Salad as mentioned above , mint chutney and Paratha.

Beef Korma / Beef Qorma بیف قورمہ / گائے کے گوشت کا قورمہ

Beef Korma is one of the most popular and tastier Korma. It takes much time to cook but end in a very tasty dish. Good Quality beef is available in every home these days due to Eid ul Azha. You can cook this now and enjoy. Beef  Korma is also a choice of many at weddings.

Beef Korma

Ingredients:

• Beef  1 kg
• Oil 1 cup 
• Yoghurt, one day old sour , 250 g
• Onion chopped 3-4
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Cardamom small  8-10
• Cardamom black 3
• Balck pepper whole 1/2 teaspoon
• Cloves whole 10
• Kewra water 1/2 cup

Procedure:

• Fry onion in oil till golden.
• Now add ginger garlic pastes and spices and fry for few minutes.
• Then add beef and fry for 5 more minutes.
• Add 2-3 glass water and cook on medium flame till beef is fully tender.(60-120 minutes). Add more water if needed.
• At this stage add beaten yoghurt and kewra water  continue to cook till oil separates out. Stir occasionally during cook.
• Delicious Beef  Korma is ready.
• Serve hot with Taftaan.

Murgh Pulao / Chicken Pulao مرغ پلاؤ

Murgh Pulao is a very Delicious Dish

Murgh Pulao

Ingredients:

• Chicken regular cut  1
• Rice 500 g
• Oil 1 cup
• Yoghurt beaten 1 cup
• Onion chopped 4-5 
• Tomatoes chopped 2
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Salt 2-3 teaspoon
• Chilli powder 1 teaspoon
• Black pepper whole 1/2 teaspoon
• Caraway  whole 1 teaspoon
• Cardamom small 4
• cardamom black 2
• Cloves 10-12
• Coriander whole 1 teaspoon
• Fennel whole 1/2 teaspoon

Procedure:

• Soak rice in water for 20 minutes. wash and drain keep aside.
• Fry onion in oil till golden.
• Then add spices except coriander and fennel whole fry for 1 minute.
• Now add chicken pieces and fry. When chicken changes colour add add fennel, coriander whole, ginger garlic pastes and yoghurt and tomatoes while stir. Fry on medium flame for 5 minutes.
• Now add 1 glass water and cook till chicken is tender.
• When chicken is tender add  pre-soaked rice.
• Now add 2 or more glass water. Water should be 1 inch above the rice layer.
• Keep cooking on low flame while stir occasionally. (8-12 minutes)
• When most of the water is absorbed by rice,  simmer it for 10 minutes.
• Delicious Murgh Pulao is ready.
• Serve hot with Mint raita.

Murgh Nihari /Chicken Nihari مرغ نہاری

Nowadays  Murgh Nihari becoming popular among women because of less cooking time and great same taste.

Murgh Nihari

Ingredients: 

• Chicken regular cut  1
• Wheat flour 3-4 tablespoon
• Oil 1 cup
• Yoghurt 1/2 cup
• Onion chopped 1 medium size
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fennel powder 1 teaspoon
• Garam masala 1/2 teaspoon
• Star anise powder 1 teaspoon

Garnish (Nihari Salad):

• Fried onion 1/2 cup
• Julian cut ginger 2 tablespoon
• Mint leaves  chopped 1/2 cup
• Coriander leaves chopped 1/2 cup
• Green chillies 2 tablespoon
• Lemon wedges as desired

Procedure:

• Heat oil in a pan.
• Add ginger garlic and chicken.
• Fry for 1-2 minutes then add yoghurt,  and spices .
• Again fry for 3-4 minutes.
• Add 2-3 glass water and cook on medium flame till chicken is tender.
• Now add wheat flour dissolved in 1 cup water. gradually in potions and continuous vigorous stir.
• Simmer for 10-15 minutes.
• Now apply baghar (tempering), fry 1 chopped onion in oil till golden, then pour over prepared curry.
• Delicious Murgh Nihari is ready.
• Serve with Tandoori naan and Nihari salad

Hyderabadi Khatti Dal حیدرآبادی کھٹّی دال

Hyderabadi Khati Dal is a delicious and Tangy Dal.

Hyderabadi Khati Dal

Ingredients:

• Lal Masoor Dal (red split lentil)  1 cup
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies 3-4
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fresh Green Coriander leaves  for garnish

 Tempering (Baghar)  Ingredients:

• Oil 1-2 tablespoon
• Garlic cloves sliced 3-4
• Kadhi Patta / Karhi patta     10-12
• Red Chillies whole  4-5
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 1/2 teaspoon
• Hing 1 pinch

Procedure:

• Thoroughly wash the dal.
• Take 2 glass water  in a cooking pan. 
• Add washed dal, tomatoes, greed chillies, ginger garlic pastes, tamarind pulp and spices.
• Cook on medium flame till dal is well done.
• Garnish with fresh coriander leaves.
• For baghar, take oil in a frying oil add garlic cloves , when golden, add other baghar ingredients.
• Wait for few seconds then pour this baghar over prepared dal.
• Delicious Hyderabadi Khatti Dal is ready.
• Serve with boiled rice, pickles and papad.

Balochi Namkeen Roast بلوچی نمکین روسٹ

It is a wonderful dish from Balochi Cuisine for those who love to eat meat. Not a spicy but tasty dish. I liked it very much.

Balochi Namkeen Roast

Ingredients:

• Mutton Chops, 5-6 chop together,  2 kg
• Oil 1/2 cup
• Onion  chopped   4-5
• Ginger freshly crushed  1 tablespoon
• Garlic freshly crushed  1 tablespoon
• Salt 1-2 teaspoon
• Black pepper freshly crushed  1-2 teaspoon
• Cumin seeds whole 1 teaspoon

Procedure:

• Take all ingredients in a large pan. 
• Add 2-3 glass water. 
• Tightly seal the lid with the help of prepared dough.
• Cook on low flame for 90-120 minutes.
• Check the tenderness of meat. If done evaporate excess water to a thick gravy.
• Delicious Balochi Namkken Roast is ready.
• Serve with Tandoori Roti/Naa.