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.
Showing posts with label memon dish. Show all posts
Showing posts with label memon dish. Show all posts
Monday, February 6, 2012
Friday, January 13, 2012
Breakfast: Gur Papri with chai, Karachi
Via Flickr:
Gur Papri is a purely Memon / Gujrati dish cooked during winters by women of these ethnic groups. This dish may be eaten at anytime but is recommended for breakfast and dinner. It consists of gur (jaggery), gondhar cooked with desi ghee and mixed with cut almonds, Chilgoza (pine nuts), akhrot (walnut), pista (pistachios) & kishmesh (raisins). My mother, it must be emphasized, is the best cook of this traditional dish.
Gur Papri is a purely Memon / Gujrati dish cooked during winters by women of these ethnic groups. This dish may be eaten at anytime but is recommended for breakfast and dinner. It consists of gur (jaggery), gondhar cooked with desi ghee and mixed with cut almonds, Chilgoza (pine nuts), akhrot (walnut), pista (pistachios) & kishmesh (raisins). My mother, it must be emphasized, is the best cook of this traditional dish.
Wednesday, January 4, 2012
Dinner: Chicken handi with tandoor
Via Flickr:
This dish is called Chicken handi because its cooked in a 'handi' (pronounced as handee in Urdu). Handi or Handee refers to a backed clay pot and is a common feature across Pakistani kitchens. Even 5-star hotels use them for certain dishes to give an additional, earthly flavour. Tandoori naan or simply tandoor is a bread baked on earthern or metal underground pits designed specifically for this purpose. You will find 'tandoors' across Pakistan and many parts of India and Bangladesh and everywhere where there are Pakistani cooks. Onions, lemon and freshly cut garlic complete the taste and the aroma. My great mother must be given credit for this.
This dish is called Chicken handi because its cooked in a 'handi' (pronounced as handee in Urdu). Handi or Handee refers to a backed clay pot and is a common feature across Pakistani kitchens. Even 5-star hotels use them for certain dishes to give an additional, earthly flavour. Tandoori naan or simply tandoor is a bread baked on earthern or metal underground pits designed specifically for this purpose. You will find 'tandoors' across Pakistan and many parts of India and Bangladesh and everywhere where there are Pakistani cooks. Onions, lemon and freshly cut garlic complete the taste and the aroma. My great mother must be given credit for this.
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