Kofta Biryani کوفتہ بریانی

Here is a delicious Rice Dish for Eid ul Fitr " The Kofta Biryani". Try this on the coming Eid days and enjoys.

Kofta Biryani is a very tasty and different style of Biryani.  Kofta are much smaller in size than the regular kofta , around 1/2  to 3/4 inch in size.

Happy Eid Mubarak

Kofta Biryani  کوفتہ بریانی

Ingredients:

• Minced Meat 3/4 kg
• Rice , silky polished basmati  1/2 kg
• Oil 1cup
• Yoghurt 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies   3
• Fresh mint leaves 1 tablespoon
• Fresh coriander leaves 1 tablespoon
• Yellow food colour 1 pinch

Powder spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Poppy seed , soaked then crushed  1 teaspoon
• Roasted gram powder 1 tablespoon

Whole spices:

• Cumin seed whole 1 teaspoon
• Black pepper whole 15
• Cardamom green 5
• Cardamom brown 2
• Cloves whole 8
• Cinnamon sticks 4

Procedure:

• Mix together powder spices and make two portions.
• Boil rice in six glass of water with 2 teaspoons of salt added to it, till near to cook. ایک کنّی رہنے تک ابالیں.
• Drain and keep aside.

• Now mix 1 portion of powder  spices, 1/2 quantity of ginger garlic paste and mint and coriander leaves to the minced meat. Knead well. Then process in an electric processor for a smooth texture.
• Make 1/2 - 3/4 inch diameter ball from this well kneaded meat. keep aside.

• In another pan, fry onion in oil till golden brown. 
• Add remaining ginger garlic paste fry for 1 minute then add remaining  portion of powder spices, tomatoes, whole spices , green chillies and yoghurt and fry for 5 more minutes.
• Add 2 glass of water and cook for 10 minutes on low flame, then add prepared meat balls and continue to cook till meat is tender and very gravy becomes thick.
• Sprinkle fresh mint and coriander leaves.
• Now spread  the boiled rice at top of prepared kofta curry, sprinkle yellow food colour on top of rice. Simmer for 10-15 minutes.
• Delicious Kofta Biryani is ready.
• Mix well before serving.
• Serve with yoghurt mint raita and salad.

Lal Masoor Ki Dal aur Palak (Red Lentils with Spinach) لال مسورکی دال اور پالک

Lal Masoor Ki Dal aur Palak is a very tangy and tasty vegetarian dish of all seasons. 

 لال مسورکی دال اور پالک

Ingredients:

• Masoor Ki Dal (Red Lentils) 1 cup
• Palak (Spinach) chopped and boiled 1 cup
• Onion chopped 1
• Tomato chopped 1
• Ginger paste 1 teaspoon 
• Garlic paste  1 teaspoon
• Oil 1/2 cup
• Tamarind pulp 1 tablespoon
• Kadi patta/Karhi patta  5-6
• Cumin seed whole 1 teaspoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon

Procedure:

• Boil  dal separately in enough water, drain and keep aside.
• Add cumin seeds and Karhi patta to hot oil and fry for 1 minute.
• Then add onion and fry to a light golden colour.
• Then add ginger garlic paste, tomatoes, and other spices.
• Fry for few minutes, when oil separates out add boiled palak. 
• Cook for 5 more minutes, now add dal and cook on medium flame for 15-20 minutes. 
• At last add tamarind pulp and simmer for 5 minutes.
• Garnish with green chillies and fresh coriander leaves.
• Delicious Massor Ki Dal aur Palak is ready.
• Serve with Tarka rice/boiled rice or roti and pickles.

Sambousek (Arabian Snack) سمبوسك

Sambousek is one of the most popular snack in Arab world. From Saudi Arabia to UAE, Kuwait, Lebanon, Syria, Jordan, Iraq and Egypt.  Try this recipe for Iftar this Ramadan and feels a touch and love with Arab world.

Sambousek

Ingredients For Dough:

• Super Fine Wheat flour/starch (Maida)  1/4 kg
• Salt  1/4 teaspoon
• Cumin seeds 1/4 teaspoon
• baking soda  1/4 teaspoon
• Zaatar 1/2 teaspoon

Ingredients For Filling:

• Minced lamb/Mutton 250g
• Oil 1/4 teaspoon
• Tomatoes chopped 1
• Onion chopped  1
• Parsley chopped 1 tablespoon
• Green chillies chopped 1-2
• Salt to taste
• Black pepper 1/2 teaspoon
• Cardamom powder 1/2 teaspoon
• Sumac powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Pine nuts  a few

Procedure For Filling Cooking:

• Fry onion in oil till golden, then add tomatoes, and spices fry for 3 minutes.
• Now add minced meat and fry for 5 more minutes, then add a cup water and continue to cooking till meat is tender. Evaporate excess water by increasing flame with constant stirring.
• Now sprinkle green chillies, pine nuts and parsley.
• Simmer and then cool. 
• The Filling for Sambousek is ready.

Preparation and frying of Sambousek:

• Add salt,  cumin , baking soda and zaatar to the flour and mix well. Then add little water to make a hard dough. Keep aside for 30 minutes in a cool and dry place.
• Now make dough ball, wall nut size, from the prepared dough.
• Take a dough ball flat it 3-4 inch diameter round  with the help of roller pin and board.
• Place a small quantity of filling on it then fold to make semicircle shape.
• Seal the open ends with the help of fork.
• Make more sambousak from remaining dough.
• Now heat oil in a deep frying pan, add 3-4 sambousek at a time and fry till golden in colour.
• Delicious and tangy Samousek are ready.
• Serve at Iftar with tomtot ketchup or chutney.

Chicken Kachori/Keema Kachori چکن کچوری / قیمے کی کچوری

Chicken Kachori is a very very tasty and mouth watering snack. It is a very popular snack in bazaars, and also served on engagements and  weddings as a side dish.

Chicken Kachori / Keema Kachori

Ingredients:
For Covering (shell)

• Maida 1/2 kg
• Suji 2 tablespoon
• Salt 1/2 teaspoon
• Baking soda 1/2 teaspoon
• Ajwain 1/4 teaspoon

Ingredients for Filling:

• Minced Chicken Meat (Chicken Keema)  250g
• Onion filnely chopped 1/2
• Green Chillies finely chopped 2
• Fresh mint leaves 1 tablespoon
• Fresh Coriander leaves 1 tablespoon
• Tomatoes finely chopped 1 small
• Ginger paste 1 teaspoon
• Garlic crushed 1 teaspoon
• Oil for cooking 1/2 cup
• Salt to taste
• Chilli powder 1/2 teaspoon
• Haldi 1/4 teaspoon
• Garam Masala 1/2 teaspoon
• Coriander powder 1 teaspoon

Ingredients for Frying

• Oil

Procedure for Keema Cooking:

• Fry onion in oil till golden brown.
• Now add tomatoes, ginger garlic pastes and spices and fry for 2-3 minutes, then lower the heat and cook till chicken is done.
• Sprinkle green chillies, fresh mint and coriander leaves and simmer till oil separates out.
• Chiken Keema is ready for filling.
• Keep aside to cool.

Preparation of Kachori:

• Add suji, salt, ajwain  and baking soda to the maida. Then add enough water to make a hard dough. Keep aside for 1/2 hour.
• Now make small balls (wallnut size) from dough.
• Take a dough ball and  flat it 3-4 inch round with the help of roller pin and board.
• Place a small portion of filling on it. Then surround it with surrounding dough to seal filling.
• Round then flate again like a shami kabab.
• Make more kachories in the same way.
• Now heat oil in a karahi, slip one by one 3-4 kachori in it.
• Deep fry till golden brown.
• Keema Kachoris are ready.
• Serve with a cup of hot tea and mint chutney.

Suji Ki Meethi Tikkian سوجی کی میٹھی ٹکیاں

Suji Ki Meethi Tikkian are very tasty homemade sweetmeat snack. It is very easy to prepared and can be stored in an air tight container for more than 15 days.

Suji Ki Meethi Tikkian   سوجی کی میٹھی ٹکیاں

Ingredients:

• Suji (semolina/rava) 1 cup
• Maida (wheat starch)  2 cup
• Icing Sugar 1 cup
• Cardamom small crushed 10-12
• Ghee (melted) 3 tablespoon
• Ghee for deep frying as required

Procedure:

• Mix together all ingredients (suji, maida, sugar, cardamom and ghee), add little water (1/8 -1/4 cup) to make a hard dough.
• Now spread  on a pre-glazed roller-pin, 5-8 mm thick.
• بیلن کی مدد سے پھیلا کر گلاس کی مدد سے گول کاٹ لیں اور گرم گھی میں سنہرا تل لیں
• Cut round shapes with the help of glass or cup.
• Now deep fry in a pre-heated ghee to a golden brown colour.
• Delicious Meethi Tikkian are ready.
• Serve with hot tea.

Baingan Ke Pakore بینگن کے پکوڑے

In Ramadan when your are looking for a different snack for Iftar, Baingan ke Pakore is a best choice. It is very soft and different taste Pakoras.

Baingan Ke Pakore/Pakode بینگن کے پکوڑے 

Ingredients:

• Baingan lambay walay (Aubergine)  4-5
• Oil for frying
• Basen 1 cup
• Salt to taste
• Red Chillies 1/2 teaspoon
• Haldi 1/4 teaspoon
• Cumin seed powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Coriander whole 1/2 teaspoon
• Cumin seed whole 1/2 teaspoon
• Qasuri Methi dried  1 teaspoon
• Baking soda  1/4 teaspoon
• Lemon juice (optional) 2 teaspoon 

Procedure:

• Cut Baingan in strips along length or round discs.
• Mix all spices to the besan, then add 1/3-2/3 cup water and mix well to make a hard  batter.
• Dip baigan pieces in batter, then fry in hot oil till tender.
• Delicious Baigan Ke Pakore are ready.
• Serve at Iftar with Tamarind/Mint Chutney.

Punjabi Chana Chaat پنجابی چنّا چاٹ

Punjabi Chana Chat (Cholay Chaat) is a very popular Iftar time snack. It is almost daily that this chaat is at Ifatr. It is very delicious and tangy recipe popular all over Pakistan and India during Ramadan.

Chana Chaat  چنّا چاٹ

Ingredients:

• Kabuli Chana, soaked overnight , 2 cup
• Oil 1 tablespoon
• Onion  chopped 1
• Tomatoes chopped 1
• Green Chillies chopped 2
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Tamarind pulp 2 teaspoon

Garnish:

• Green Chillies  chopped finely 2-3
• Fresh Coriander leaves chopped 1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Spring onion chopped 1 tablespoon
• Finely diced tomatoes
• Lemon wedges

Chaat Masala  for serving

Procedure:

• Boil the pre-soaked kabuli chana, drain and keep aside.
• Now saute onion in oil till soft.
• Add tomatoes , green chillies, spices and tamarind pulp fry for 2-5 minutes. Then add boiled chana and fry for another 5 minutes.
• Remove in a serving bowl.
• Decorate with garnish.
• Delicious Punjabi Chana Chaat is ready to serve.
• Sprnikle Chaat Masala while serving.

Upma उपमा உப்புமா ഉപ്പുമാവ് उप्पीट

Upma is a South Indian breakfast dish.  I dedicate my this recipe to Mr Abu Zar who was a Purchase Manager at Ahmed Food Industries some 17 years back from now, he knows most of the Indian languages, he translate different languages for me when ever I needed during the development of South Indian recipe like Rasam ,Sambar and Meat Masala. Tamil , Malayalam And Marathi languages are also given in Sanfaz Mersi Food  recipe leaflets developed by me and translated from India via Dubai. My nieghbour's (Chand Mian Sahab's) mother belongs to South India. 

Upma  اپما

Ingredients:

• Semolina (Suji/Rava)   1 cup
• Water 3 cup

Tadka/Tarka:

• Oil 2 tablespoon
• Onion chopped 1/2
• Mustard  1/2 teaspoon
• Kadi patta  4 -6 ( کڑی پتہ )
• Red Chillies whole   2-3
• Cumin whole 1/2 teaspoon
• Salt to taste
• Sugar 2 teaspoon
• Lemon juice 1 teaspoon
• Ginger diced 1/2 teaspoon
• Green Chillies  chopped 3-4

Vegetables:

• Potato  chopped 1
• Tomato  chopped 1
• Capsicum (optional) chopped 1
• Peas (optional) 1/4 cup
• Carrot (optional) diced 1
• Fresh coriander leaves for garnish
• Fresh grated coconut for garnish

Procedure:

• Dry roast suji/rava till golden. Cool and keep aside.
• Now in a frying pan saute onion in oil till soft.
• Add mustard to pop, then all the other tadka material and fry for 1-3 minute.
• Now add 3 cup water add vegetables and cook on low heat till tender.
• Then add roasted suji/rava in portions with constant stirring to avoid lumps.
• Upma will be ready in 3-4 minutes.
• Garnish with grated coconut and fresh coriander leaves.