Bong (Specific
part of the calf) 1/2kg Onions 1/2 (cut into slices) Turmeric powder 1/2tsp Red chillies(half ground) To taste
Ginger+Garlic paste 1Tbsp Garam masalah To taste salt To taste Green chillies To taste Ghee 1 cup Flour
3 Tbsp Jaifel Javitri (ground) 1 tsp Aniseed (Sonf) 1 Tbsp Water 2 cups Fresh carder for garnishing
Directions
Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed
and water to beaf. Cook on medium heat till the beaf gets tender and water evaporates. Add ghee and stir well, cook
for 3 more minutes. Add a reasonable amount of water to form gravy. In another bowl, take flour and add 4-5 Tbsps
of water. Prepare a paste of it and add to the gravy. Cook for 5 minutes while keep stirring till the gravy gets a bit
thicker. Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low heat for 5 minutes. Nehari
is ready to be served with Khameeri rotis.
Sindhi Biryani
Ingredients
- 1 kg Mutton/chicken
- 750 gms. Basmati rice - 500 gms. Potato - 500 gms.Tomato(cut into small pieces) - 250 gr. Yogurt - 1
tsp. Red chili powder - Salt to taste - 2 Onions (thin slices) - 3tbs. Garlic (crushed) - 2tsp. Ginger (crushed)
- 8-10 green -cardamoms - 4 black cardamoms (bari Iliachi) - 10 cloves - 10 pieces of black pepper - 1
inch cinnamon stick - 1 tsp. Cumin (zeera) - 2 bay leaves - 8-10 dried plumb (allo bahara) - Oil or ghee -
6 pieces green chillies - 2 tbs. Coriander leaves - 2 tbs. Mint leaves - few drops kewra - 2-3of Yellow food
color
Directions
1.Marinate the meat with garlic, ginger, salt, chilli powder, garam masala for half
an hour. 2. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-10 minutes to a golden
brown.Remove the onions from the oil and stir into the yoghurt. Rub this yoghurt all over the marinated chicken cover and
put in a cool place for at least an hour. 3. Reheat the oil, add the meat along with the marinade and all of the whole
spices, and stirring frequently,fry the meat 5-10 minutes.add 1\2 cup water, cover and allow to cook over low heat. When the
meat is half cooked add potatoes and keep cooking over low heat. While the meat is being prepared. 4.Soak the rice in
water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked
drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one
side. 5. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top,repeating
this until the meat and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour
1\2 cup water and kewra over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice. 6.
over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender. 7. once the dish is
cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork. 8. serve with Raita.
1. Trim meat of exess fat,cut into large
cubes. 2.Heat oil in heavy-based pan.Add meat ,cooking it over medium high heat until well browned; drain on absorbent
paper. 3.Add the onion,garlic,ginger to pan and cook 2 minutes. 4.Add chilli powder,salt,cardamon & turmeric;
cook for 2 minutes. 5.Return meat to pan mith stock;bring to the boil.Reduce heat to a simmer,cook,covered,for 35
minutes. 6.Add the potatoes and cook,uncovered,until tender. 7. Serve with Nan or Chapati
Haleem
Ingredients
- 1 cup whole wheat
grain, - 1 cup oats - 1cup Channa dal ( split chick peas) - 1\2 cup Masoor dal (split Egyptian lentils) -
1\2 cup Moong dal (split moong beans) - 1\2 cup Mash dal - 1 1\2 kg. Boneless beef - 6 cups water - 1 cup
oil - 3 medium onions, skinned and finely chopped - 2 garlic bulb, skinned and finely chopped - 3 inch piece fresh
ginger , peeled and finely chopped - 1 level tsp. black cumin seeds - 8 Cloves - 2 tsp. Chilli powder - 1\2
tsp. Ground turmeric - 1\2 cup chopped fresh coriander leaves - 1 tbsp. Chopped fresh mint leaves - 2-3 tsp. Salt
- 1\2 cup natural yogurt - 5 tbsp lemon juice
Directions
Washed and soaked all of the dals and grains
overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very
tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 mins. Or
until tender and mushy. Reserve the dals. Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently,
fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them
in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan,
add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli
powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color;
the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well browned and
nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is
tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove
the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are
crushed and mixed together using round wooden spoon. Add the boiled wheat and the strained lemon juice. Stir well "Ghota"
to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.
Shami Kabab
Ingredients
- 500 g. lean ground
beef - 100 g. Chana dal - 1 onion, skinned and roughly chopped - 7-8 garlic cloves, skinned - 1 inch piece
of ginger, peeled and roughly chopped - 4 black cardamoms - 1 tsp. cumin seeds - 1 inch cinnamon stick - 1
tsp. whole black pepper - 6 Whole cloves - 2 tsp. Chili powder - 1 tsp. salt - 300 ml. water - 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves - 3-4 green chilies, finely chopped - oil for shallow frying
Directions
1. Wash dal thoroughly
soak in plenty of water for 3-4 hours. Drain and wash in few changes of water. 2. Place dal in a large saucepan. Add the
mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and
water to it. 3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely
absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool. 4. Put the
mince in a food processor or chopper and grind to a smooth thick paste which holds its shape. 5. Add coriander leaves
and green chilies to the paste and mix well. 6. Break off 2 tablespoons of the mince paste. Wet your palms and place it
in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape. 7. Heat a heavy based
frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split. 8. Dip the
kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on
absorbent kitchen paper to absorb excess oil. 9. Serve hot with Pullao, Nan, and Podinay ki Chutney. 10. You can make
special Shami Burgers for evening tea.
NARGISI KOFTA
Ingredients: 1 kg.minced meat(qeema)
2 medium onions cut into large pieces 1/4 cup oil 1/2 cup yogurt 1 tbsp. paste of garlic&ginger salt
as by taste 1 tsp. red chilli 1 tsp. garam masala 1/2 tsp. chinese salt soya sauce and white vinegar as by
taste
FOR FILLING 5 boiled eggs cut into small pieces 1 bowl corianderleaves(dhuniya)cut into small
pieces 1 bowl mint leaves(podina)cut in small pieces 2or3 green chillies i tsp. chat masala. FOR FRYING 2
tbsp. gram flour(basin) 2 or 3 eggs
Directions
cook onions in oil until light brown then
add yogurt,garlic&ginger paste,salt,red chilli,garam masala,chinese salt,soya sauce and vinegar in onions and cook 6 to
8 min. and then add minced meat(qeema) in it and cook for 3 min. then add 1/2 cup of water in it and cook until water dry.and
then chop this whole mixture in chopper until all things are crushed together. FOR FILLING mix together boiled eggs,coriander
leaves(dhuniya),mint leaves(podina),green chillies and chat masala in one bowl. FOR FILLING KABAB take some amount
of minced meat mixture and flatten it in the palm,place 1 tsp.or tbsp. boiled eggs filling on it .wrap minced meat mixture
around boiled eggs filling until it completely enclosed like a petties. FOR FRYING ADD 2 TBSP. OF GRAM FLOUR(BASIN)
IN 2OR3 UNCOOKED EGGS AND MIX THEM.WRAP KABAB WITH THIS MIXTURE AND FRY THEM IN OIL IN MEDIUN SIZE FRYING PAN UNTIL GOLDEN
BROWN.
Bhuna Gosht
Ingredients
- 500g boned lamb -
2 medium onions, skinned, and chopped - 2 tsp. freshly ground garlic - 1-2 level tsp. chili powder - 2 tsp. salt
- 11/2 tsp. ground coriander - 1 tsp. ground cumin - 1/2 level tsp. ground turmeric - 2-3 tomatoes, chopped
- 1" piece ginger, peeled and ground - 1 cup water - 1\2 cup oil
Directions
1-Cut meat into 1/12 inch pieces. Put onions,
garlic, salt, chili powder, ground coriander, turmeric, meat and water in a heavy based pot. cook for 15 to 20 minutes, or
until the meat is half cooked. 2 Add tomatoes, and ginger in meat and cook for 5 minutes, stir all the time to mash tomatoes.
3 Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two table spoons of water
to prevent gravy from sticking to the bottom of the pot. 4 When the gravy begins to release the oil, the meat reaches
the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.
Note: Meat cooking
time depends on the quality of meat. bhuna is an excellent method for cooking "vegetables with meat" or "lentil with meat".
When the meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture(bhuna gosht). Plain water is usually
added to make gravy. The cooking time depends upon the vegetable or lentil.Some vegetables are soft ,like okra and zucchini,
and cook quickly.These kind of vegetables can be added directly to meat mixture (bhuna gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable
or lentil, when it is almost cooked add meat pieces, and cook for few minutes.
Murgh Choolay White chick pea with
chicken
Ingredients
- 1 cup chick peas, soaked overnight
and drained - 1 chicken, skinned and cut into 8 pieces - 1litrel water - 1\2 tsp. bicarbonate of soda - 1
medium onion, skinned and finely chopped - 1\2 cup oil - 1 tbsp. ginger paste - 1 tbsp. garlic paste - 1\2
level tsp. turmeric - 1 tbsp coriander powder - 1 tsp. salt - 1 tsp. chili powder (to taste) - 1 tsp. garam
masala - 2 tbs. fresh chopped coriander - 2 green chilies chopped
Directions
1 Put the chick peas in a large heavy-based
saucepan, add water and the bicarbonate of soda and bring to the boil. Cover the pan and boil the chick peas for about 2 hours
until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity
of water. Follow the manufacturer,s instructions for timing.) Once the chick peas have become tender keep them in the boiled
water, as that is also used. 2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently,
fry for a few minutes until the mixture turns to a golden color. 3. Add chili powder, turmeric, salt, coriander powder
and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for
few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes
are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep
frying until the oil begins to separate. 4. Add chicken and stirring frequently, fry to a golden color or all the moisture
has evaporated. 5. Pour just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for 15
to 20 minutes or until the chicken is tender. 6. Add the boiled chick peas and 1 cup of water from the chick peas. Carefully
mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavour. 7 . sprinkle gram
masala, coriander leave and green chilies. 7. Serve with Nan, Roti or plain boiled rice.
Beef with Spinach and Lentil
Ingredients
- 500 g. boned lamb
or beef cut into 1 inch pieces - 4 tbsp. natural yogurt - 1tsp. ginger paste - 1 tsp. garlic paste - 1 inch
cinnamon stick - 2 bay leaves - 8 black peppercorns - 6 cloves - 1 level tsp. cumin seeds - 1 level tsp.
garam masala - 1 level tsp. chilli powder - 1 1\2 tsp. ground coriander - 1 1\2 level tsp. salt - 300 g. fresh
or frozen spinach - 200 g. masoor dal (split Egyptian lentils). - 1 medium onion, skinned and finely sliced -
1\2 inch piece ginger, peel and cut into small sticks - 3\4 cup oil
Directions
1. Add yogurt to the meat and mix well.
Add garlic and ginger paste to the meat. Add all the whole and ground spices including salt. Stir well to coat the meat and
mix all the spices. Cover and leave to marinate for about 4 hours. 2. While the meat is marinating, thaw the frozen spinach
if used, or thoroughly wash and finely chopped the spinach. 3. Put the marinated meat in a heavy based saucepan. Cook
over low heat for about 25 minutes, stirring occasionally,until all the moisture has evaporated and the meat half cooked.
4. Wash the dal in a few changes of water, until the water runs clear.Then leave it to soak for about 25-30 minutes. 5.
Add oil to the meat, stir fry for few minutes or until the oil start to separate. Add the spinach, and drained dal to
the meat. Mix well, then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce the heat,
and leave to cook for about 25 minutes or until the dal is tender. At this stage spinach and lentil should be well blended
and creamy, (thicker than soup). 5. In a small frying pan, heat the remaining oil,add the finely sliced onion and stick
of ginger. Stirring constantly, fry to a rich golden color. Transfer the spinach to a serving dish, Then pour the fried onion
and ginger on the top and serve at once. 6. Serve with Chapati.
Pokara
Ingredients 1/2 pound Chickpea flour
1 teaspoon salt 1 teaspoon red chili powder 1 teaspoon coriander seed powder 1/4 teaspoon baking soda 1/2
teaspoon black pepper 1 medium egg, beaten 1 medium onion - chopped fine 1 large potato -- 1/4" cubes oil
for deep frying water, enough to make paste Optional Ingredients - Spinach, eggplant, cabbage, fresh chilies
Directions Mix all dry ingredients
in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry
it in hot oil til golden brown. Serve with dipping sauces
*****
********************
Aloo Palak Methi
Spinach with Potatoes
1. If fresh fenugreek leaves are used then remove any coarse
stalks. Chop roughly. If dried leaves are used, carefully remove the coarse dry stalks. Wash in a few changes of water. then
soak the leaves in cold water without disturbing them. When you are ready to use them, carefully scoop out just the leaves
without disturbing the water at the bottom as this is where all the grit will have settled. 2. If the spinach leaves are
very small and tender then leave them whole, if large and slightly coarse, chop them. Wash thoroughly in a few changes of
water. 3. Peel and cut the potatoes into small cubes. Keep them in cold water. 4. In a blender or food processor grind
garlic and ginger to a fine paste. 5. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light
golden color. Add ginger, garlic and 3-4 tablespoons of water, ( to prevent the spices from burning) to onions. Stir fry for
few minutes then add green chilies. Fry them for a minute or two then add chili powder, turmeric and salt. Stir well. 6.
Add fenugreek, stir fry for about 5 minutes, if necessary, add very little water to prevent it from sticking. When fenugreek
is well fried, add spinach and potatoes. Mix well. 7. Cover with a tight fitting lid, reduce the heat and cook until the
potatoes are cooked and spinach is really tender and all the moisture has dried up. 8. It may be necessary to add extra
water to prevent the spinach from sticking to the bottom of the pan. 9. It is ready to serve when the oil begins to float
to the top. 10. Serve with Chapati
Serving Options: Serve Hot Serve with Chapati (Roti)
Chapati Plain
Roti
Ingredients:
8
oz chapati flour, or 4 oz each of wheat
How to Cook: Put the flour in a bowl. Gradually
add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the
dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for
a few more minutes. Form twelve equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a
low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour
on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft
bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs
to hold the roti in a second flame for 3 seconds on each side. The roti should puff up. Alternatively if you have an electric
stove, put the roti under a hot grill for a few seconds until it puffs up.
- 2 cups basmati rice - 12 strands of saffron - 1\2 cup coconut - 1\4 tsp. yellow food coloring -
1\2 cup ghee - 4 cloves - 1 inch stick cinnamon - 1\2 tsp. cardamom seeds 2 cups sugar - 1\4 cup milk -
1 tbsp. lemon juice - 1/4 cup chopped
pistachios - 1/4 cup chopped almond - 1/4 cup raisins - 1tsp kewra
essence, diluted.
1. Rinse rice well, soak it in cold water
for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling waterand allow to soak for 10 minutes. Soak coconut
in water for few hours, until soft. Then thinly slice it. 2. In a large, heavy skillet bring plenty
of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce
heat and cook for about 12-15 minutes until the rice are almost cooked,Drain and
keep aside. 3. Heat ghee in a heavy saucepan, add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them
for a couple of minutes. Add sugar and milk. Bring to boil simmer for few minutes. 4. Add rice, lemon juice, saffron water,
Stir gently, cook for 5 minutes over medium heat. Add pistachio nut, almond, raisins, coconut and kewra essence, stir gently
and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.
5. Transfer to a serving dish and decorate with silver leaf. Serve warm.
Suji Ka Halva Semolina
Halva
Ingredients
1.1/2 cup suji (semolina) - 11/2 cup sugar - 1 cup ghee -
2 1/2 cup water - 100g. blanched almond, cut into sliver - 30 g. green raisins, soaked and drained - 50 g. unsalted pistachio nuts, cut into slivers - seeds
from 8 green cardamoms - 1\2 tsp. ground cardamom - few drops of kewra essence
1. Boil sugar, few cardamom's seeds and water for 5 minutes
and keep aside. 2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes
and Add the suji and stirring all the time fry on medium heat for 5-8 minutes until it is brown in color and ghee leaves the
side of the pan. 3. Add the syrup and ground cardamom. Stir well. Cover with a tight fitting lid and cook for 10 to 15
minutes until nearly all the water has evaporated. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried
nuts and kewra to the halva and mix well. At this stage the halva should soft and dry. If there are still raw grains of soji,
add a little water, cover and cook over very low heat until it is soft and cook through. 5. Serve hot with Poori and Cholay.
