Peswari Mutton kadai

Peshawar Mutton kadai is popular in Pakistani restaurant and Karachi restaurant.

Please click below video link 

Peshawar Kadai Mutton /Pakistani Road side Mutton Gravy/Samaiyal_attakaasam

Ingredients
Mutton with Bones - ½ kg
Tomato – 400 gram
Green chilli – 2
Curd – 1 tbspn
Ginger garlic paste – 3 tspn


To grind

Whole coriander seeds – 1 tbspn
Whole pepper corn- 1 tpn
Oil  - 2 tspn

For Garnishing

Juliennes ginger
Coriander leaves


Dry roast and grind under to grind ingredients
Wash the mutton strain the water.

Method
Heat cooker and pour the oil ,add ginger garlic paste and saute 2 minutes and add mutton pieces and toss well.
Add chopped tomatoes and stir well and allow to cook about 5 minutes.
Add chopped green chilli, salt, curd stir well and close the cooker lid leave 5 whistle.
After pressure release, in another pan add little butter + oil and pour the cooked mutton.
 Add ground spice powder and stir well allow cook until water absorb.
Garnishing with coriander leaves and julienne ginger.
Mouth water delicious Peshawar mutton kadai is ready to serve with chappati, parrata, naan.

Chapli Kabab

Iron - Mutton,coriender 

Preparation Time: 15 minutes plus Marinating time

Cooking Time : 20 minutes

Chapli Kabab is the Pakistanis famous Street food recipe.

1. kheema – ¼ kg Goat- Mutton or Beef
2. Chopped onion – 2 tbaspn
3. Coarsely  ground coriander seeds – 1 tpsn
4. Roasted and grinded cumin seeds – 1 tpsn
5. Whole red chilli flakes – 1 tspn
6. Ginger garlic paste – 1 tspn
7. Tomato chopped – 1 tspn
8. Pomegranate – 1 tbspn
9. coriender leaves - few
10. Salt – to taste
11. Basan flour or corn flour for binding
12. Required Oil for shallow fry
13. Tomato roundly sliced – required qty

Method 

Wash and drain the water from kheema add all ingredients ( 1 to 11) expect sliced tomato and oil. Marinate half hour.

Prepare a  big ball and make it flat round shape and keep tomato sliced over the mutton and press it .

Heat oil in  a iron tawa ( or ) Non stick pan drop the flat kabab ‘s and cook both side well. we can eat with naan or thandoori roti.

 linking to  #livogenironchef the Iron Chef contest on IndiBlogger. 

Iron Recipes: Chapli Kabab,Non veg snackes recipes., pakistani food

Doodh Dullaari

Doodh Dullaari is a Pakistani fruit custard, perfect dessert for  Ramadan and Eid  as well as cool summer treat.

Ingredients

For custard

Milk – 1/2 ltr

Custard powder – 1 1/2tbspn

Badam pista flakes – 1 tbspn

Sugar – 2 tsbpn (or) Sweetened condensed milk  90 ml

Fruits

Chiquita – 1

apple - chopped 1/4cup

pomegranate - 1/4 cup

green and black grapes - each 5 nos

for Granishing

small gulab jamoon - 5 nos

small rasagulla or big- 5 nos

Agar agar - Jelly or any jelly

saffron - few

for agar agar jelly  preparation

Agar Agar  -  10 gram

Sugar – 75 gram

Essence  - Red or  green or both

Water – 400 ml

Method

Powder the Agar agar and dissolve in the water

Add sugar and stir it.

After the water reduces to ¾ cup, divide the agar agar and put it in a separate bowl.

Mix the green essence in one plate, in  another plate  mix the red essence.

Let it cool for few minutes and cut into desire shape.

This recipe was last year published in kungkumam thozi monthly magazine 2016 - Ramadan Recipes

Custard Preparation 

Method

 In a wide pan,   add milk and custard powder.

 Mix without any  lumps and boil for.5mins

Add sugar, badam flakes and  again boil for 3 minutes.

It will become creamy.

Let it cool.

Cut the banana into round shapes.add apple, grapes and pomegranate into  prepared  custard.
add gulab jamoon , rasagulla and prepared agar agar jelly and mix well

sprinkle saffron. Let it cool. 
Enjoy colourful dessert

Note: Here i used white rasagullla you can use mini colourful rasagulla.


Pineapple flavor Custard with agar agar

One my  Friend from Singapore Apsara
Tried my recipe and send this below picture

Restaurant Style Boneless Fish Curry

Boneless Fish Curry

 Boneless fish gravy for kids, I tasted this fish curry in Pakistani Restaurant, Dubai.

Dori fish - 300 gram  ( you can use any boneless fish)

olive oil + butter - 3 + 1  tbspn

onion - 1 big

tomato - 1 medium

curd - 2 tbspn

ginger garlik paste - 1 tspn

cumin powder - 1 tspn

Chilli pwd - 1/2 tsp

crushed red chilli  - 1/2 tspn

garam masala pwd - 1/2 tspn

coriander leaves - chopped 2 tspn

green chilli - chopped 1 no

for marinate

red chilli pwd - 1/2 tspn

lemon juice - 1 tbspn

salt - to taste

ginger garlic paste - 1/2 tspn

Method

Marinate the fish with above masala for 10 to 15 min

In a pan add 1 tbspn oil fry onion and remove from the stove cool it.

grind onion and tomato smooth paste.

In the  same pan add more2 tbspn oil and fry the marinated fish and keep aside.

in a same oil add ground paste and add curd

 saute well add chilli pwd, crushed red chilli, cumin pwd, salt and mix well add enough water  and keep the flame very low cook above 5 min  till oil  separate.

now add fried fish, and cook 5 min, finally add coriander leaves, green chilli and garam masala mix well and transfer to a serving bowl.

Tag: Paleo diet Recipes,Fish Curry with out bone, Boneless Fish curry

I am sending this to Srivalli's CCC Challenge group - April 2016.

Pista Flavor Sheer Kurma - Eid Mubarak

Assalamu alaikkum
Eid Mubarak to all My Family and Friends.

17.07.15

Pista Flavor Sheer Kurma



 Sheer kurma - old post - 2012

This is Pakistanis famous  festival sweet recipe,when i came to Dubai i learnt this sheer kuruma from my pakistani friend   past 20 years i am making Sheer Kurma in Eid days .Very easy to make yummy and rich sheer kurma..

Pista Flavor Sheer Kuruma

 

Ingredients

Milk  ½ lr

Pistachio - 50 gram

Cardamom and pista flavor essence - 2 drop or green food colouring 1 drop

Roasted sheer kuruma semiya – ½ cup

(Thread thin type vermicelli available in all super markets& departmental stores)

Sugar – 100 gram

Cardamom – 3 nos

Sweetened condensed milk /Milk maid – 100 ml

(Rainbow brand or amul brand)

Ghee – 3 tspn

Cashew nuts – 5 nos

Raisins – 8 nos

For garnishing

Pista flakes – 1 tspn

Saffron – 2 pinches

 

 Sheer kurma vermicelli ( Thin Threaded Semiya)

 

Method

In a pan add 1 tspn of ghee and roast the sheer kurumaa semiya without burn. (thin vermicelli) keep aside.

Remove shells from pista and soak it in a hot water remove the skin and grind a smooth paste or coarsely (up to your wish).

In a heavy bottomed vessel boil the milk with cardamom and reduce the milk 1/4^th.

Add ground paste and leave it to boil for 10minutes in low flame.

Now reduce the flame and add vermicelli stir well.

Add sugar and allow to boil 2 minutes.

Finally add the roasted cashew, raisins, condensed milk & sprinkle the saffron mix well

Transfer it to a serving cup and garnish with pista flakes and serve hot or cold.

Anchovies Bindi Nihari Masala

Nihari mutton kari is famous in Pakistani Restaurants, I will prepare with Anchovies with Bindy.

Anchovies and Bindy combination is popular in Bangladesh.

Anchovies Bindi Nhari Masala

Ingredients

Boneless Anchovies – ¼ kg

Chopped Onion – 200 gram

Chopped Tomato – 2 nos

Chopped Green chilli – 1

Ginger garlic paste – 2 tspn

Cinnamon – ½ inch size 1 no

Oil – 12tspn

Ladies finger (Bindy) – 100 gram

Red chilli pwd – ¾ tspn

Shan nihari masala – 1 tspn

Whole Wheat Flour - 11/2 tspn

Bone less Anchovies

Method

Wash and remove the bone from anchovies

Heat a wide wok add oil and cinnamon when it starts crackling add ginger garlic paste, sauté till it’s raw smell goes off, add chopped onion and little salt stir it well close the lid and till onion turns until brown in colour,add nihari  masala and chopped tomato  stir it well and cook tomatoes get mashy,

In this state add chopped green chilli, ladies finger, anchovies ( neththili) and mix it carefully so that all the masalas are coat well.

  Reduce the flame to medium low, cook for about 10 minutes. 

Dissolve wheat flour into 3 tbspn of water and mix it in an anchovies gravy cook about 5 minutes.

Tasty Anchovies Bindi Nhari Masala is ready to serve.

Very good side dish for naan, parata, chappathi, plain rice.

Linking to Shoba's Kitchen Blog Event + Giveaway

Linking to Babis Recipe Event and Giveaway 

Sheer kuruma

This is Pakistanis famous  festival sweet recipe,when i came to Dubai i learnt this sheer kuruma from my pakistani friend   past 15 years i am making Sheer Kurma in Eid days .Very easy to make yummy and rich sheer kurma..

a

Sheer kuruma

Ingredients:

Milk – 1 lr

Badam, casuenut,pista – 150 gr (for grinding)

Thread type thin vermicelli – 150 gr

Sugar – 150 gr

Sweetened contenced milk – 200 gr

Cardamon – 5 nos

Cashews,raisins, pista – 50 gr

Ghee – 2 tbsp

Saffron - two pinch

Method:

boil the milk heavy bottomed vessel with cardaman .
reduce 1/4 milk, add ground paste. leave it to boil 10 min in low fire.

roast the vemicilli in ghee

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add the vermicelli and sugar stir 2 minutes and allow to boil two min.

finally add the roasted cashew, raisins, pista, condensed milk , sprinkle the saffron

This is off to Torviewtoronto for her Event Food Palette - White being hosted at her wonderful blog TorView.