Fish Kofta فش کوفتہ / مچھلی کے کوفتے

Fish Kofta is a very very delicious curry dish.

Fish Kofta

Ingredients:

• Fish Chunks (Skinless/boneless)  1 kg
• Oil 1 cup
• Bhunay Chanay (Roasted Black gram)  1 tablespoon
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon 
• Onion chopped 2
• Fresh Dill leaves (Soya)  chopped 2 tablespoon
• Yoghurt beaten 1/2 cup

• Salt 1/2 teaspoon
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Garam Masala 1 teaspoon
• Cumin powder 1 teaspoon
• Dill seeds whole 1/2 teaspoon
• Coriander powder 1 teaspoon

Procedure:

• Mix together all spices and make 2 portion , one for curry another for meat balls.
• Fry onion in oil till golden brown, separate, cool and grind.
• Now add 1/2 quantity of onion, ginger garlic paste and 1 portion of spices to the fish chunks and mix well.
• Then grind/ process in an electric chopper to a smooth texture.
• Make small round ball.
• Shallow fry these ball in oil in a frying pan, one by one and carefully to avoid damage/breakage.
• Keep aside these fried fish balls.
• Now take the remaining oil in a pan/pot.
• Add  remaining onion, ginger garlic pastes and spices. 
• Fry for 1 minute then add yoghurt and fry for 3-5 minutes.
• Add 1-2  glass of water and cook for 10 minutes.
• Add fried fish ball at this stage and cook on low flame till fish balls are tender.
• Sprinkle Dill leaves and simmer for 10 minutes.
• Delicious Fish Kofta Curry is ready.
• Serve with Tarka Rice/Roti and Salad

French Onion Soup / Soupe à l'oignon française فرنچ اونین سوپ /فرانسیسی پیاز کا سوپ

French Onion Soup is a world renowned soup. It is served hot with croutons (bread baked with cheese). It is sweetish in taste.

French Onion Soup

Ingredients:

• Onion sliced  2
• Olive oil 1 tablespoon
• Butter  2 tablespoon (25 g)
• Sugar 1 teaspoon
• Chicken/Beef stock  4 cup
• Flour 1-2 teaspoon (optional)
• Black Pepper cutter 1 teaspoon
• Salt to taste
• Garlic 2 cloves

Procedure:

• Heat olive oil with butter, then add onion and garlic.
• Fry on very low flame till golden brown.
• Add 1 teaspoon of sugar fry for 5 more minutes.
• Then add Chicken/Beef stock, salt and black pepper and cook for 10-15 minutes.
• If adding flour cook for  10 more  minutes after pouring flour dissolved in water.
• Now prepared bread slices, by baking in oven after applying cheese on top. Then make small pieces and sprinkle over prepared soup or add in serving bowl when serve.
• Delicious French Soup is ready to serve.

Lahori Fish Fry لاھوری مچھلی فرائی

Lahori Fish Fry is a very very tangy and delicious fish snack.

Lahori Fish Fry

Ingredients:

• Fish boneless Cubes/Chunks/Fillets  1 kg
• Oil for deep fry
• Besan (Chickpea flour  2 cup
• Ginger paste  1 teaspoon
• Lemon juice  2 teaspoon
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies cutter 1 teaspoon
• Coriander whole 2 teaspoon
• Cumin whole 1 teaspoon
• Ajwain whole 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Black salt 1/4 teaspoon

Procedure:

• Mix all spices, salt, ginger paste, lemon juice to besan.
• Add enough water to make a soft to hard batter.
• Now add fish pieces and coat well.
• Keep to marinate for 1/2 hour.
• Now heat oil in a wok (Karahi), add marinated fish pieces in portions and fry till tender and golden.
• Delicious Lahori Fish Fry is ready.
• Serve with chutney and roti.

Couscous (National Dish of North Africa/Tunisis/Morocco/Algeria/Libya/Mauritania) الكسكس

Couscous is a National dish of North Africa (Tunisia/Libya/Algeria/Morocco/Mauritania). It is popular in France and other European countries also. It is also known as كسكسي in Egypt and Kuskus in UK and USA. One of my friend Sohail Iqbal while visiting France was first introduced by this dish and he asked me cook and share the recipe. But Couscous was not available in Karachi. I asked Saleem Abdullah Memon of Mersi Trading Est. Dubai to arrange it for me from Dubai. He did it and I cook it .
   http://yp.theemiratesnetwork.com/biz/United_Arab_Emirates/Dubai/Mersi_Trading_Est_Dubai_16696.html
Couscous is basically a pasta made with Semolina (Suji) and cooked in steam, served with meat or vegetable stews. 

Couscous with Chicken and Vegetable Stew

Recipe for Stew for Couscous:

• Chicken Cubes    1/2 kg
• Oil 1/2 cup
• Boiled Chickpea  1 cup
• Peas boiled 1 cup
• Tomatoes  chopped 3
• Onion quartered 3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Carrots (optional)
• Potatoes (optional)
• Lemon juice 2 teaspoon
• Green Chillies  chopped for garnish2
• Fresh Coriander leaves  chopped for garnish
• Fresh Mint leaves for garnish
• Fresh Pomegranate seeds for garnish
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Red Chillies cutter 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Star aniseed   1
• Harrisa paste 1-2 teaspoon

Procedure:

• Heat oil in a pan, add ginger garlic pastes and fry for 2 minutes.
• Then add tomatoes, chicken and spices and fry for 5 minutes.
• Then cook on medium flame till chicken is tender.
• Now add onion, boiled chickpea, pea, lemon juice and cook for 5 more minutes on low flame.
• Garnish with fresh mint, coriander leaves and pomegranate seeds and remove from flame.
• Delicious Stew for Couscous is ready to serve.

Preparation of Couscous

 الكسكس

Ingredients:

• Couscous 2 cup
• Water 3 cup
• salt to taste

• Procedure

• Boil water with salt.
• Then add couscous wait for 5 minutes then fluff with the help of a fork.
• Couscous is ready.
• Place Couscous in a large plater pour over prepared chicken and vegetable stew.
• Enjoy the taste of North African Cuisine.

Note:

• Stew can be prepared with beef, mutton, fish , pulses and other vegetables of your choice.

Kuskus/Couscous

Camel Meat Biryani الرز البرياني مع لحم الحاشي اونٹ کے گوشت کی بریانی

Camel Meat Biryani is a very tasty Rice Dish from Arab World. It is cooked in Arabian spices using camel meat.

برياني حاشي

Ingredients:

• Camel Meat  1 kg (   لحم الحاشي )
• Rice 1/2 kg
• Oil 1 cup
• Tomatoes chopped 3-4
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies  4
• Fresh Coriander leaves  chopped 1/2 cup
• Fresh Mint leaves chopped 1/2 cup
• Yellow Food Colour 1 pinch

Spices:

• Dry lemon black/yellow  whole 4
• Cloves whole  10
• Cardamom green whole  8
• Cinnamon sticks 2
• bay leaves whole 2
• Nutmeg powder 1/4 teaspoon
• Cardamom green powder 1/2 teaspoon
• Pimento powder 2 teaspoon
• Khoranjan powder 2 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1 teaspoon

Nuts:

• Wall nut  4-5
• Pine nuts  1 tablespoon
• Pistachio 1 tablespoon
• Black Raisin 2 tablespoon   
• Green Raisin 1 tablespoon

Procedure:

• Thoroughly wash and soak rice in water for 20 minutes.
• Take 6 glass of water in a pan, add 2 teaspoon of salt and boil till rice is near to cook.
• Drain and keep aside to be used later.

• Now in a separate pan fry onion in oil till golden brown.
• Now add tomatoes, ginger , garlic paste, green chillies and spices.
• Fry for 2-3 minutes then add camel meat and fry for another 5 minutes.
• Then add 1-2 cup water and cook on medium heat till camel meat is tender.
• Evaporate much of the water.
• Lower the flame, spread boiled rice over top.
• Spread nuts over it then sprinkle fresh mint and coriander on top layer.
• Also sprinkle yellow food colour.
• Simmer for 15 minutes.
• Delicious Camel Meat Biryani is Ready.
• Serve hot with salad.

  

Umm Ali (Arabian Dessert) أم علي

Umm Ali is one of the most famous dessert from Arab world. It is a very nutty and creamy dessert, very sweet and liked by all ages.

Umm Ali after Baking

Umm Ali Before Baking

Ingredients:

• Milk  full cream 1/2 litre
• Puff Pastry (Baqar Khani is best suit for Pakistan)   6-8
• Fresh Cream 1-2 cup
• Sugar 3-4 tablespoon
• Icing sugar 1 tablespoon
• Green Cardamom powder  1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Vanilla or rose essences  few drops
• Almonds  1 tablespoon
• Pistachio 1 tablespoon
• Pine nuts 1 tablespoon
• Raisin 1 tablespoon
• Coconut sliced 1 tablespoon
• Saffron few threads
• Baking dish round medium size
• Unsalted butter for glazing

Procedure:

• Take milk in a pan, add sugar, essences, cinnamon powder and cardamom powder and boil on medium flame keep aside.
• Now glaze baking tray/dish with unsalted butter, spread broken puff pasties at bottom and spread evenly.
• Pour over boiled milk carefully.
• Sprinkle nuts and saffron over it.
• Then spread fresh cream on top layer. Dusting the top with icing sugar and sprinkle.
• Bake in an pre-heated oven at180-200 degree centigrade  for 20-30 minute.
• Delicious Umm Ali is ready.
• Cool and serve.

Pakistani Vegetable Biryani (Sabzi Biryani) پاکستانی سبزی بریانی सब्ज़ी बिरयानी

Pakistani Vegetable Biryani  is a full vegetarian biryani for those who likes to eat vegetables than meat. It is very tasty and yummy.  Hindu community of Karachi is a vegetarian community they do not eat meat. Mostly settled in Ram Swami , Malir Mander. Hindu Business community mostly involved in spice business. RR Corporation Jodia Bazar Karachi is engaged in Spice Business. Ravi and Bagawan are the owner of this corporation.

सब्ज़ी बिरयानी

Ingredients:

• Rice 1/2 kg
• Oil 1 cup
• Cauliflower chopped 1/2 kg
• Cabbage chopped 1/2 kg
• Carrot chopped 3-4
• Peas  1 cup
• Potatoes chopped 3-4
• Yoghurt 1 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Green Chillies 3
• Fresh Coriander leaves chopped 1/4 cup
• Fresh Mint leaves chopped 1/2 cup
• Fresh soya leaves (dill leaves) chopped 1/4 cup
• Salt to taste
• Red chillies powder 1-2 teaspoon 
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Plum   6
• Cardamom small 6
• Cardamom large 2
• Cinnamon stick 2
• Bay leaves 2
• Cumin seeds whole 1 teaspoon
• Mace petals 2-3
• Cloves  6
• Black pepper whole  1 teaspoon
• Yellow Food Colour 1 pinch

Procedure:

• Thoroughly wash and soak rice in water for 1/2 hour.
• Take 5-6 glass of water in a pan add 2 teaspoon of salt and soaked rice.
• Boil rice till near to cook.
• Sieve and drain , keep aside.

• Now in a separate pan fry onion in oil till golden brown.
• Then add ginger garlic paste, tomatoes, yoghurt fry for 3-5 minutes.
•  Now add  vegetables and spices and fry for another 5 minutes then cook on medium low heat till vegetables are cooked.
• Lower the flame, sprinkle fresh coriander, mint and soya leaves and green chillies.
• Also spread boiled rice over it. Add food colour.  
• Simmer for 10-15 minutes.
• Delicious Vegetable Biryani is Ready.
• Mix Rice and vegetables before serving.
• Serve with Mint raita and salad.

Galawat Ke Kabab گلاوٹ کے کباب

Galawat Ke Kabab are a delicious  and mouth watering Kabab which melts in your mouth. This is a specialty of Lucknow(لکھنؤ ) . Many peoples of Lucknow  migrated to Karachi during creation of Pakistan. 

گلاوٹ کے کباب

Ingredients:

• Keema(Qeema/Minced Meat)   1/2 kg
• Raw papaya grinded  1 tablespoon
• Onion finely chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves finely chopped 2 tablespoon
• Fresh Mint leaves finely chopped  2 tablespoon
• Green Chillies  finely chopped   3-4
• Oil for shallow fry
• Egg (optional) beaten 1
• Salt to taste
• Red Chillies 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1 teaspoon
• Poppy seeds soaked and grinded  1 tablespoon
• Black pepper powder 1 teaspoon
• Roasted Gram skinless, grinded  1 tablespoon or
• Chickpea dal dry roasted and grinded

Procedure:

• Mix all ingredients to the minced meat , dough well and keep aside for 1 hour to marinate and tenderness.
• Now make 2-3 inch size round patties and shallow fry till tender and golden brown.
• Delicious Galawat Ke Kabab are ready.
• Serve with Paratha, Mint Chutney/Raita and Onion shredded.