Pakistani Chicken corn soup recipe

Chicken corn soup - Pakistani style

Ingredients:

• 100 gm boneless chicken (small cubes)
• 1 egg (beaten)                                          
• 4 tbsp. corn flour
• Salt (to taste)
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 3 cups chicken broth
• 1 carrot
• 1 spring onion
• 1 cup sweet corn kernels

Method

• Add boneless chicken in 3 cups broth, add carrot and spring onion, cover the lid and cook it for 10 - 15 minutes or till the chicken is tender.
• Now take out the vegetables from the broth.
• Add salt,sweet corn kernels, black pepper and white pepper in the broth.
• Dissolve corn flour in 1/2 cup water and pour that in soup slowly and stir continuously to avoid lumps.
• Now take of the flame and add the beaten egg in the soup slowly and stir the soup continuously to form threads.
• Serve soup with chili sauce, vinegar and soya sauce.

Hunza Daudo soup recipe

Traditional Chapsae Doudo recipe:

This meat soup is simple mountain fare that can be adapted to nearly any type of meat—and it takes care of old bread.

30 ml (2 Tbs) cooking oil  1 big onion, chopped pinch of turmeric 200 gr (7 oz) meat (mutton is traditional in Hunza) 1 tsp salt  750–800 ml (≈3½ cups) water 2 chappatis, sliced

In a saucepan, heat the oil and fry the chopped onions until they become transparent and start to brown. Add a pinch of turmeric. Cut the meat in small chunks and add it to the onions. Continue frying for about 5 minutes, stirring frequently until the meat is well browned.

Add salt and water and bring to a boil. Lower heat, cover and simmer for about 15 minutes until the meat is well cooked. Add sliced chapatis and cook for a few more minutes.

* Source: http://www.aramcoworld.com/issue/200603/hunza/recipes.htm

Dhaba style daal fry recipe

Dhaba Style Daal mash fry recipe

Daal fry is a very famous dish served in dhaba style hotels in Karachi, here is the authentic daal mash fry recipe taken from one of the dhaba:

Daal mash fry

Ingredients:

white maash daal 1 cup
water 2 cups
red chillies (dried, whole) 5
turmeric powder 1/2 tsp.
salt  to taste
ghee/butter or cooking oil
sliced onion 1
chopped tomato 1
red chilli powder 1 tsp.
Whole spice (garam masala) powder 1 tsp.
sliced ginger paste a pinch
sliced green chilli
fresh coriander - for garnishing

Cooking Method:

Soak mash daal for couple of hours in water.
Boil daal in 1.5 cup water, add dried whole red chillies and turmeric.
When daal is done and dry, add salt otherwise if you add salt early in the process the daal takes more time to get done.

Now in another pan, add ghee and onion. When the onions are half fried, add tomato.
When tomato starts drying. Add chilli powder and whole spice powder (garam masala). Let it cook for couple of minutes.

Now add this mixture to the other pan having daal.
Sprinkle sliced ginger, green chillies and fresh coriander leaves.
Mix and cook for another couple of minutes, serve with naan.

Note: Please note that in order to get dhaba style taste daal needs to be well done (well cooked) and dried.

Anda ghotala recipe

This is a classic recipe of alu anda omelette (spicy potato and egg omelette) which is very common in Pakistan, specially in Karachi where it is called Anda ghotala 

Ingredients:

Anda Ghotala

• Eggs 3 (beaten)
• Tomatoes 3 (chopped)
• Onions 4 (sliced)
• Green chilies 4 (sliced)
• Fresh coriander (Hara dhania) 1 bunch chopped
• Clarified butter or ghee ½ cup
• Black pepper 1 (tsp crushed)
• Red chili flakes 1 tbsp
• Salt to taste

Cooking Method:

• In a wok, saute sliced onions in clarified butter or ghee till golden.
• Add three finely sliced tomatoes.
• When water dries in the wok, add beaten eggs, salt and red chili flakes and keep stirring.
• Add green chilies, chopped coriander and crushed black pepper and mix briefly.
• Place anda ghotala in a serving bowl and serve with parathas.

Daal makhani recipe

Daal makhani recipe

Ingredients:

Whole black lentils 1 cup
Butter 3 tbsp
Medium onion 1 chopped
Green finger chilies 2 chopped
Garlic cloves 2 chppped
Salt to taste
Turmeric ½ tsp
Hot chili powder ¼ tsp
Red kidney beans 1 cup
Ginger 1 tsp
Garam masala 1 tsp
Milk 1 cup
Coriander leaves

Preparation method:

Soak the lentils and red beans in water overnight.
Boil both by adding 1 jug of water.
Cover and simmer for half an hour, until the lentils are tender.
In a pan, melt butter or desi ghee.
Add the onion, chilies, garlic and fry for 7 minutes, stirring occasionally.
Add the salt, turmeric, chili powder, half garam masala, and then add the lentils and remaining cooking water.
Mix and add the ginger.
Fry over a medium heat for 5 to 7 minutes, stirring occasionally, and simmer for 10 - 15 minutes.
Sprinkle over the garam masala and put the remaining butter on top.
Swirl in the milk and sprinkle over the coriander.
Serve with hot bread (naan).

Memoni Biryani recipe

Memoni Biryani recipe:

Hi I am posting the below recipe which was originally posted by late Sara Riaz, may she rest in peace. Memoni Biryani resembles Sindhi biryani a lot and usually cooked with Mutton

Ingredients:



Memoni Biryani

Lamb or Chicken 1 kg (12 pieces)
Potato 250 gm (large cubes)
Tomato 250 gm (sliced)
Rice ½ kg (soaked)
Yogurt 1 cup (beaten)
Green chili 10-12
Dry plums 12
Onion 6 large (sliced thinly)
Salt to taste
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Whole all spices 1 tbsp
Red chili powder 1 tbsp
Coriander 1 tbsp
Cumin powder 1 tsp
All spices powder 1 tsp
Turmeric powder ½ tsp
Nutmeg and Mace ½ tsp
Green cardamom ½ tsp
Screw pine water 1 tsp
Yellow color 1/3 tsp + 1 pinch
Coriander 1 bunch (chopped)
Mint 1 bunch (chopped)
Oil approximately 3/4 cup

Cooking Method:
Par-boil rice in salted water with whole all spices.
Sieve and set aside.
Heat oil, add onions and fry till golden.
Take half the onion out on absorbent paper.
Then add ginger, garlic, salt, nutmeg and mace, green cardamom, red chili powder, all spices powder, turmeric, coriander and cumin powder in the rest of the onion left in pan.
Now add tomatoes and yogurt, cook.
Add meat and cook till tender.
Apply a pinch of yellow food color on potatoes and fry.
Now add fried potatoes, dry plums and green chilies to the chicken, mix.
Spread the rice over meat.
Drizzle 2 tbsp. oil and 1/2 tsp. yellow food color mixed in screw pine water on top.
Sprinkle fried onion, chopped coriander and mint over the rice.
Cover tightly and cook on very low heat for 15 minutes.
Memoni Biryani is ready to serve.

your summer drink Mojito recipe

Mint and lemon frappe (Mojito) recipe:
Mojito is the perfect summer drink here is how you can prepare it at home:

Ingredients:

Lemon juice 2 tbsp
Mint leaves 8 grinded
Caster sugar 2 tbsp heaped
Ice cubes 1 cup
White drink 1 cup

Method:

In a blender add 2 tbsp. lemon juice, 8 mint leaves, caster sugar, ice cubes and your desired drink (sprite, 7up etc.) ,and blend well, garnish with mint leaves.

green chutney recipe

Mint or podina hari mirch  green chutney recipe:

Ingredients for Chutney:


Podina ki chatni

Green chilies 6
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Dry mango 2 piece
Salt ½ tsp
White cumin ½ tsp
Yogurt 2 tbsp
Onion chopped 2 tbsp.

Preparation method for Chutney:

In a blender put 6 green chilies, 2 tbsp chopped onion, ¼ bunch mint leaves, ½ bunch coriander leaves, 2 tbsp yogurt, 2 piece dry mango, ½ tsp salt and ½ tsp white cumin, blend with ¼ cup water till smooth.

The best Bun Kabab recipe

Karachi wale Bun Kabab ki recipe:



Karachi bun kabab

Ingredients for Kabab:

Chopped onion 1
Button red chilies 8
Mince 250 grams
Gram lentil (dal chana) ½ cup
Water 1 ½ cup
Salt 1 tsp
All spice (garam masala) 1 tsp
Ingredients for Chutney:
Green chilies 6
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Dry mango 2 pieces
Salt ½ tsp
White cumin ½ tsp.
Yogurt 2 tbsp.
Onion chopped 2 tbsp

Ingredients for Bun Kabab

Onion finely sliced 1
Tomato sliced 1
Sliced cucumber 1
Eggs (stiffly beaten) 2
Chori wala bun 4

Method for Kabab:

In a pan put together 1 onion, 8 whole red chilies, 250gm beef mince, ½ cup gram lentil, 1 tsp salt, 1 tsp all spice and 1 ½ cup water, cook till water dries and mince tender, remove from fire, cool and chopparize the mixture well.

Method for Chutney:

In a blender put 6 green chilies, 2 tbsp chopped onion, ¼ bunch mint leaves, ½ bunch coriander leaves, 2 tbsp yogurt, 2 piece dry mango, ½ tsp salt and ½ tsp white cumin, blend with ¼ cup water till smooth. Keep aside.

Finally to Serve:

Make thick patties (shami kabab) with ground mince lentils mixture, dip in beaten egg, shallow fry on a griddle with oil as required, slit the bun from centre, toast bun, spread prepared chutney on the toasted bun, top with fried patty, put onion slice, tomato slice, couple of cucumber slices, top with 1 tbsp green chutney, cover with other half of the bun and cut into 2 from center. Server hot with green chutney.

Inspiration: Shireen Anwer.