Chapli Kabab

Ingredients

• 1/2 kilo finely minced beef
• 1 medium sized onion chopped
• Salt according to taste
• 1 tsp ginger paste
• 1 tsp crushed zeera
• 1 tbs crushed whole dried red chilies
• 1 tsp crushed dhunia seed
• Small pieces of an omlette made with 2 eggs with a little salt and black pepper
• 1 tsp anardana
• 2-3 green chilies chopped
• 1/2 cup of fresh dhunia leaves
• 1 large tomato
• 1 tsp lemon juice or vinegar
• 200 gms Makai ka atta (Corn meal) (do not use cornflour)
• 1 small onion sliced and fried till brown

Method

1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
2. Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kababs should be a little bigger in size than usual round kababs.
3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
4. serve hot, with chutni, salad and nan.
   

Mutton Sajji

Ingredients

• Whole leg of lamb ….. 2.5-3 kg
• Lemon juice …………. 4tbs
• Garlic paste …………. 1tbsp
• Salt …………………… 3tsp
• Black pepper …………. 2 tsp
• Ground coriander ……. 1tbs
• Nutmeg ………………. 1/4tsp
• Ground cumin ……….. 1tbs
• Yogurt ……………….. 250gm
• Cooking oil …………… 1/2 cup

Ingredients

1. Trim all fat and silver skin from lamb.
2. Prick lamb thoroughly with a sharp knife or large fork or cut small slits all over lamb with a sharp knife.
3. Place the lamb in a deep baking dish, spread lemon juice all over lamb and rub it into the slits.
4. Cover and marinate for an hour.
5. Combine garlic paste, salt, black pepper, coriander, nutmeg, cumin and yogurt in a small bowl. mix well.
6. Pour the marinade over the lamb and coat well all over.
7. Cover and place it back in the refrigerator for 6-8 hours or preferably over night.
8. Prepare the grill and grill lamb on an oiled rack set 5-6 inches over glowing coals for 10-15 minutes on each side.
9. At the end of cooking time brush lamb with oil.
10. Serve it with Nan and Chutney.

Halwa Pori Nashta

Introduction

Halwa Puri Cholay is the Pakistani Traditional Breakfast eaten all over Pakistan.
It is a delicious combination of sweet halwa, spicy chick peas and hot crunchy puris.
Halwa Puri Cholay is also enjoyed in most of USA and other countries around the world.

For a complete breakfast of Halwa Puri Cholay use the following recipes:

• Sooji Halwa
• Puri
• Aaloo Cholay

Soji Halwa

Ingredients

• Semolina (Sooji) …………………1 cup
• Dry Fruits …………………………(optional - according to taste)
• Cardamom Pods (Choti Ilaichi ) ..5-6
• Almonds (Badaam) (slivered)……(according to taste)
• Cashewnuts (Kaaju) (chopped)… (according to taste)
• Sugar ……………………………….1 cup
• Salt …………………………………..(according to taste)
• Yellow Food Color (optional) (mixed with a little bit of water)… A pinch
• Water…………………………….2 cups
• Clarified Butter (Ghee) or Cooking Oil ..¼ cup

Method

1. Heat clarified butter or cooking oil in a small pot until well hot. Add cardamom and semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.
2. Add food color water and sugar and stir. Add salt, dry fruits, and nuts. Mix and cover on low heat and let it simmer until the water absorbs (approximately 5 to 10 minutes.) Remove from heat, mix, and serve.

Puri

Ingredients

• Whole Wheat Flour.........................................................2 cups
• Salt...................................................................................... (to taste)
• Vegetable Oil.......................................................................½ tbsp.

Method

1. Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.
2. Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown; and drain..

Aalo Cholay

Ingredients

• Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed) ........225 grams or 8 ounces
• Fresh Root Ginger (Adrak) (peeled & grated)………………… ½" piece
• Potato (peeled & cut into 4 cm - 1 ½" dice) ………………..……1 large
• Ground Turmeric (Pisi Haldi)…………………………………...1 tsp
• Red Chilli Powder (Pisi Lal Mirch) …………………………….½ tsp
• fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor) …………………………………………………………….2
• Clarified Butter (Ghee)……………………………………… 30 grams or 1 ounce
• Onion (finely chopped) …………………………………...…..1 large
• Salt……………………………………………………………...1 ¼ tsp.
• Garam Masala Powder………………………………………½ tsp.
• Fresh Mint (Podina) (freshly chopped)……………………..1 tsp.

Method

1. Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.
Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .
Remove the pan from the heat and stir in the lemon juice and fresh mint.

Lahori Biryani

Ingredients

• 1 kg Mutton/chicken
• 1 kg Basmati rice
• 100 grm Yogurt
• Salt to taste
• 1 medium onion
• 6 garlic clove
• 1 tbs ginger paste
• 8 small illaichi
• 1 tbs gralic paste
• 10 cloves
• Oil or ghee
• Kewra few drops
• Yellow food color two pinch
• Sugar a pinch .

Ingredients

1. Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. Cook on a low flame till the meat is tender and the water dries.
2. Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
3. Simultaneously soak the rice in water for half an hour. Boil the rice till they're half cooked, drain the water and keep them aside.
4. Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. When most of the water has evaporated, transfer a little rice to a pot, and on top of that add some of the meat/masala combo.Make layers of this.
5. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
6. Sprinkle on it a solution of kewra, yellow food color and pinch of suger. Keep it covered and on a low flame.
7. Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready. Serve with salad or garlic chutney.

Dal , Chawal , Potato salad & Puri , Aloo with Kachumber

Dal , Chawal , Potato salad & Puri , Aloo with Kachumber
Dal, Chawal with Potato Salad

Ingredients

For Dal :

• ½ cup chana dal
• ½ cup black gram dal ( split )
• Salt to taste
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 – inch piece ginger, chopped
• 2 green chillies , chopped
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• 1 tablespoon ghee
• Coriander leaves for garnishing

For Chawal ( rice ) :

• 1 ½ cup basmati rice
• 3 cups water
• ½ teaspoon cumin seeds
• 6-7 peppercorns
• 1 black cardamom
• ½ teaspoon sugar
• 1 bay leaf
• 2 cloves
• Salt to taste
• 1 tablespoon ghee

For Potato Salad :

• 5 medium – sized potatoes ( boiled )
• 1 teaspoon chaat masala
• ¼ teaspoon red chilli powder
• ½ teaspoon cumin seeds powder
• 1 green chilli ( chopped )
• Salt and pepper to taste
• 1 teaspoon coriander leaves , finely chopped
• Juice of 1 lemon

Method

For Dal :

Mix and wash both the dals. Cook in a pressure cooker along with 3 cups of water, salt , ginger, green chillies and turmeric powder. When cool , mix well. Heat ghee in a pan. Add all the ingredients for seasoning. As soon as they crackle , pour it over to dal. Transfer into a serving bowl. Garnish with chopped coriander leaves. Serve hot with chawal.

For Chawal :

Soak basmati rice for 30 minutes in water. Heat oil in a pan. Fry all the spices for a minute. Add rice along with water. Cover and cook on a low flame till all water evaporates and rice is done. Serve hot with dal.

For Potato Salad:

Peel and chop potatoes into bite size pieces. Place them in a large bowl. Sprinkle all the masalas, salt , green chillies, coriander leaves and lemon juice over it, mix well and serve with dal – chawal.

Puri – Aloo with Kachumber

Ingredients

For Puri :

• 2 cups wheat flour
• ½ cup semolina ( sooji )
• ¾ teaspoon salt
• 1 teaspoon ajwain
• Water for kneading
• 2 teaspoon oil
• Cooking oil for frying

For Aloo :

• 500 g potatoes ( boiled )
• 1 ½ tablespoon oil
• A pinch of asafoetida ( hing )
• 1 teaspoon cumin seeds
• ½ teaspoon red chilli powder
• Salt to taste
• 8 tablespoon curd ( beaten )
• 1 teaspoon garam masala powder
• 2-3 cloves
• 1 small stick of cinnamon
• 2 bay leaves
• 1 ½ cup water

For Kachumber :

• 1 cup cucumber ( peeled and chopped )
• 1 cup onion, chopped
• 1 cup tomatoes , finely chopped
• 1 teaspoon chopped coriander leaves
• 1 ½ teaspoon lemon juice
• 2 green chillies , chopped
• Salt and pepper to taste
• 1 cup pomegranate ( shelled )
• 1 teaspoon chaat masala

Method

For puri :

1. Mix flour , semolina ( sooji ) , salt and thyme.
2. Put 2 teaspoon oil and make a stiff dough with water. Keep for half an hour in an airtight container.
3. Make small balls from the dough, roll out puris on a greased board and fry till it is golden in colour. Serve hot with aloo.

For Aloo :

1. Chop the boiled potatoes. Keep them aside. Heat oil. Add asafoetida, red chilli powder, salt , garam masala powder , cloves , crushed cinnamon, bay leaves and curd.
2. Cook for 2-3 minutes. Add potatoes, stir over a low flame for 5 minutes. Then add water, simmer over a low flame for 7-8 minutes or till done. Serve hot with puri.

For Kachumber:

Place all the ingredients in a bowl. Mix well and serve with puri aloo.

Mutton Karahi

Ingredients

• 1 lb boneless mutton, cut into cubes
• 2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp garam masala
• 1 tsp chili powder
• 2 tsp kasoori methi
• 1 cup thick curd (yogurt)
• 2 tbsp lemon juice
• 2 tbsp tomato puree
• 4 whole dry red chilies
• 3 tbsp oil
• Salt to taste
• Coriander leaves for garnishing

Method

1. Mix the mutton pieces with curd, ginger-garlic paste, chili powder,salt, lemon juice and garam masala.
2. Allow to marinate for 2 hours.
3. Heat oil in a karahi and fry the whole dry red chilies for 1 minute.
4. Then add the marinade mutton pieces
5. Fry for 10-15 minutes and add the tomato puree, cumin powder,coriander powder and kasoori methi.
6. Cover and simmer until mutton is tender .
7. Garnish with coriander leaves and serve hot .

Chicken Karahi

Ingredients

• 1 kg. chicken cut into bite sized pieces
• 1 tbsp. chopped ginger
• 1inch piece ginger, peeled and cut into small sticks
• 4-5 green chilies cut into half
• 2 green chilies, chopped
• 3 tomatoes, finely chopped
• 2 tsp. black pepper, ground
• 2 tbsp. garam masala
• 4 tbsp. finely chopped coriander leaves
• 2 tsp. salt
• 1\2 cup oil
  

Instructions

1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.
2. Add chicken and salt. Stirring frequently fry until the meat is well browned
3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 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 begin to separate.
4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves
5. Serve hot with Nan or Chapati.

Mutton Paya Curry

Ingredients

1st Part:-

• Goat Trotters (Paya) 8
• Garlic 1 bunch
• Ginger 3 TBsp
• Onion 3-4
• Haldi 1 TBsp

2nd Part:-

• Zeera 1 TBsp
• onion thinly sliced 2
• Garlic paste 2 tsp
• Garlic paste 2 tsp
• Red chillies 2 tsp
• oil 1/2 cup
• haldi 1 tsp
• Daal mash boiled & mashed 1/2 cup

For Garnish:-

• Coriander leaves
• Green chillies
• Ginger slices

Method

1. Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.
2. Boil daal mash with little ginger garlic paste & mash it.
3. Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
4. Add boiled daal mash & boiled trotters, salt.
5. Cook it again on low heat for 1 hour.
   Sprinkle zeera powder.
6. Garnish with coriander leaves, green chillies & ginger slices.

Lahori Paaye Curry (Beaf Paaye)

Ingredients

• Beef / Cow Legs – 2
• Onion – 1 big
• Ginger Garlic paste – 2 tsp
• Mint leaves – 5
• Coriander Leaves – for garnish
• Roasted zeera powder – 1 tsp
• Pepper powder – 2 tsp
• Clove – Cinnamon powder – 1 tsp
• Green Chillies – 5 nos
• Tomatoes – 1 medium
• Salt to taste
• Oil – 3 tbsp

Method

1. Wash the bones well and keep aside.
2. Make a paste of Onions, and saute in a pressure cooker. When the paste turns pink, add the ginger garlic paste, chopped green chillies. Fry well.
3. Then add the mint and coriander leaves, saute for 1 min. Then add the chopped tomato. Add salt. Simmer for 5 mins, so that it becomes soft.
4. Add all the spice powders and mix well. Finally add the bone pieces and simmer for 5 mins. Add 1 – 2 cups of water and cover the cooker and put it on for 5 -6 whistle.
5. Allow it to stay that way for atleast 6 hrs.

Note:

Chop the chillies if you don’t want it so hot, else slit the chillies. Adjust the pepper and chillies for the spice. I was told that red chilli powder and coriander powder will not be added to the paya. And this is normally made overnight and eaten the next day. If you want to eat the same day, then let it rest at least for 6 -7 hrs.

Lahori Haleem

Ingredients

• 2 kilo beef (boneless)
• Salt according to taste
• 1 tsp chili powder
• 1 tsp haldi powder
• 1 bayleaf
• 250 gms dal channa
• 200 gms whole wheat
• 50 gms barley
• 3-4tbs oil

For garnish:

• onion
• lime slices
• green chilies
• fresh dhuniya leaves,
• sliced ginger.

Method

1. Soak all three grains overnight.
2. Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
3. Meanwhile, put the grains and dal in a pot with itsp salt,1/2tsp chilipowder and 1/4 tsp haldi. Add water and cook on low flame till very soft.
4. When both are soft mix the meat and grains together and leave on a very low flame and keep mashing and mixing. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
5. Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion and lemon.

TIP :
Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Tawa Boti

Ingredients

1. Chicken (bon less) 500 gram(half Kg)
2. Geeh (Oil) 1tbs
3. Dahi (yogurt) 1 cup
4. Lal mirich(red chilly) 1 tbs
5. Yellow food colour one pinch
6. Lemon juice 3 tbs
7. Garlic + ginger past 2 tbs
8. Jeera (Cumin) 1 tsp
9. Onion 2 medium
10. Salt to taste

Method

1. Cut chicken in cubes.
2. Add yogurt, red chilly, salt, yellow food color, lemon juice, garlic, ginger paste, Jeera/Zeera (cumin) and salt in chicken and marinate it over night (keep in fridge)
3. Heat ghee (oil) on Tawa (Flat Pan) and add onions.
4. when onions are medium brown, add marinated chicken and cook well until the chicken cubes are tender.
5. Serve with naan or rice

Chikar Cholay

Ingredients

• 225 g. chick peas, soaked overnight and drained
• 1 liter water
• 1\2 level tsp. bicarbonate of soda
• 1\4 cup oil
• 2 medium onions, skinned and finely chopped
• 1 inch piece fresh ginger, peeled and finely chop
• 1 level tsp. chili powder
• 1\2 level tsp. ground turmeric
• 1\2 level tsp. ground coriander
• 1 level tsp. salt
• 1 level tsp. garam masala
• 2-3 tbsp. finely chopped fresh coriander leaves

Method

1. Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to boil. Stir any froth that may form back into the chick peas. 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. It will be used at a later stage.
2. Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chili. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chili powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
3. Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
4. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with chapati or nan.

Kata Kat

Ingredients

• Kidney 4
• Heart 2
• Chops 4
• Qasoori methi 1/2 tsp
• Ginger garlic paste 2 TBsp
• Butter 2 TBsp
• Papaya 1 tsp
• onion chopped 1
• Brain 1
• Salt t tsp
• Red chilli powder 2 tsp
• Garam masala powder 1 tsp
• Tomato chopped 250 gms
• oil 1/2 cup
• To garnish:-
• Coriander leaves
• Green chillies

Method

1. First mix papaya & salt in chops & heart. Keep it aside for 2 hours.
2. Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.
   Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.
3. Serve hot with Naan

Chicken Sajji

Ingredients

• 1 whole skinned chicken : 1.5kg
• salt: 5 tablespoon
• black pepper: 2 teaspoon
• lemon juice: 5 table spoon
• chat masala: 3 table spoon
• cotton thread: a small piece
• coal: 2-3 pcs (medium)

Method

1. Wash the chicken, take a pan, filled with water, add salt and dip the chicken in this salted water for about 2 – 3 hours.
2. Rinse the salt after 3 hours & then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours.
3. Tie the two legs with thread. Put the chicken in a pan & cover it completely with aluminum foil.
4. Pre heat the oven at temp 250 centigrade and bake it for about 1hour until the meat is tender.
5. Remove the foil after one hour and bake the chicken again at temp 350 for 15-20 minutes until both sides are golden brown.
6. Heat the coal on burner until they are red.
7. Take a covered degchi, put coal in the bottom of it, put chicken in it & cover the lid for 2-3 minutes so that the chicken smells smoky.
8. Remove the chicken.Now the chicken sajji is ready to eat with salad n raita.