Dinner: Khausa with full ingredients, Karachi

Dinner: Khausa with full ingredients, Karachi
Originally uploaded by Ameer Hamza

Via Flickr:
Khausa was brought to Pakistan by Jethpur Memons from Burma. They learnt this dish while doing business in Burma and after partition brought it here. Khausa or Khausay, as the dish is known, is usually cooked for dinner but may also be consumed for lunch. It is arguably the best Memoni dish on offer and I have never heard any non-Memon becoming an expert cook of this. It's cooking requires lot of hard work, patience and intricate understanding of the masala and timing for spaghetti boiling. Garlic must always be fried and must come out crisp. Lal mirch must be fresh and so should be coriander leaves as well as chips. If chaat masala is missing or lacking in taste, it will half-destroy the entire taste of the dish. Meat must be cooked in small pieces and eaten as such.

Cooked by my good mother as a gift for all of us.

Memon winter breakfast: Hara lehsun with bajray ki roti, Karachi

Memon winter breakfast: Hara lehsun with bajray ki roti, Karachi
Originally uploaded by Ameer Hamza

Via Flickr:
This is a confirmed Memon / Gujerati winter breakfast across Karachi, parts of India (Ahmedabad and other cities and towns of Gujerat province, South Africa, UK and parts of USA where this linguistic / ethnic group resides). We are Memons and every winter we get to eat this nicely cooked breakfast. It consists of finely chopped spring garlic mixed with either bajray ki roti or chakki ka atta and served with dahi. If you want, you may have chai or sugarcane juice. I prefer chai as sugarcane juice is hard to get at this time. You may also have brinjal.