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.