Via Flickr:
This dish can only be cooked by my mother. The balance in taste has to match with peri peri sauce ingredients.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Wednesday, February 8, 2012
Monday, February 6, 2012
Dinner: Khausa with full ingredients, Karachi
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.
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.
Sunday, February 5, 2012
Lunch: Dhokray with khopra & hara dhanya chutney, Karachi
Via Flickr:
Dhokray or Dhokday is a typical South Asian dish prepared using bajray ka ata, kala and safed chunay (black and white chickpeas), bengan (brinjal), hara dhanya (corriander leaves), piyaz (onions), aloo (potatoes), namak (salt), mutter (peas), methi ki bhaji and cooked with oil. It may also have a fish or a meat piece added separately to provide a complete taste. Other winter vegetables may also be added according to the taste of the cook or chef.
Green chutney is made using khopra (coconut), hara dhanya (corriander leaves), lehsun (garlic), namak (salt) and hari mirch (green chillies).
This dish and chutney were sent in by our good neighbour who wishes to remain anonymous. This was sent today on the occassion of Birthday of Prophet of ALLAH, Hazrat Muhammad (salau alihi wasalam).
Dhokray or Dhokday is a typical South Asian dish prepared using bajray ka ata, kala and safed chunay (black and white chickpeas), bengan (brinjal), hara dhanya (corriander leaves), piyaz (onions), aloo (potatoes), namak (salt), mutter (peas), methi ki bhaji and cooked with oil. It may also have a fish or a meat piece added separately to provide a complete taste. Other winter vegetables may also be added according to the taste of the cook or chef.
Green chutney is made using khopra (coconut), hara dhanya (corriander leaves), lehsun (garlic), namak (salt) and hari mirch (green chillies).
This dish and chutney were sent in by our good neighbour who wishes to remain anonymous. This was sent today on the occassion of Birthday of Prophet of ALLAH, Hazrat Muhammad (salau alihi wasalam).
Saturday, February 4, 2012
Lunch: Zarda chawal for Prophet Hazrat Muhammad's (sallahu alihiwasalam) Birthday, Karachi
Lunch: Zarda chawal for Prophet Hazrat Muhammad's (sallahu alihi wasalam) Birthday, Karachi
Originally uploaded by Ameer Hamza
My wife today cooked zarda chawal on the eve of Birthday anniversary of Prophet of ALLAH, Hazrat Muhammad (sallahu alihi wasalam). Traditionally Muslims the world over have cooked various sweet dishes to commemorate the Birthday (12th Rabi-ul-Awal Sharif, the 3rd Month of Islamic Lunar calender). We still cook and we ensure that the dish is sweet and tasty. Almonds and pistachio were minutely cut way before the dish was cooked. Food colour was also added to give it a brilliant yellow colour.
Friday, February 3, 2012
Dinner: Burns Road ka Bun Kebab, Karachi
Via Flickr:
Burns Road, is a street in old downtown Karachi, Sindh, Pakistan. Because of different vowels in the Urdu language, it is generally referred to as "Buns Road" by locals. It was named after Dr. James Burnes, a physician who treated the Amirs of Sindh in 1820s.
Burns Road is famous for its traditional food offerings such as Biryani and Karahi, Dhaga Kabab, Fry Kabab, Nihari, Haleem and fried finger fish. More specialties including Kheer, Rabri, Ras Malai, Ras Gulay, Lassi and Dahi Bara. There are a couple of Halwa Puri stalls too which serve Halwa Puri for breakfast.
The famous Lassi shops have been around since post partition period and also serve Milk with dry fruits. They also have Mango Shake (Aam Ki Botal) and Mango ice-cream during Mango season and Gajar Carrot Ka Halwa in winter. They usually open 6 or 7am and stay open till 2am midnight and later on weekends.
Burns Road also boasts of two well known sweets shops, Fresco and Bhashanis; that is a great boon for Desi sweets lovers.
Source: en.wikipedia.org/wiki/Burns_Road
Burns Road, is a street in old downtown Karachi, Sindh, Pakistan. Because of different vowels in the Urdu language, it is generally referred to as "Buns Road" by locals. It was named after Dr. James Burnes, a physician who treated the Amirs of Sindh in 1820s.
Burns Road is famous for its traditional food offerings such as Biryani and Karahi, Dhaga Kabab, Fry Kabab, Nihari, Haleem and fried finger fish. More specialties including Kheer, Rabri, Ras Malai, Ras Gulay, Lassi and Dahi Bara. There are a couple of Halwa Puri stalls too which serve Halwa Puri for breakfast.
The famous Lassi shops have been around since post partition period and also serve Milk with dry fruits. They also have Mango Shake (Aam Ki Botal) and Mango ice-cream during Mango season and Gajar Carrot Ka Halwa in winter. They usually open 6 or 7am and stay open till 2am midnight and later on weekends.
Burns Road also boasts of two well known sweets shops, Fresco and Bhashanis; that is a great boon for Desi sweets lovers.
Source: en.wikipedia.org/wiki/Burns_Road
Thursday, February 2, 2012
Dinner: Safed Paplet (White Pomfret), Karachi
Via Flickr:
Fried with green masala, a local recipe of my mother in a pan with oil. Eaten raw or with roti and piyaz (onions).
Pomfret is known as paplet is perhaps the most popular fish eaten among the Gujrati familes of Pakistan and India, perhaps due the fact that Gujratis have been eating this fish since last few centuries. Best season for fishing pomfret in Arabian Sea is between Sep-Jan, December being the best month. We got this fish for Rs.900/ Kg, which makes it one of the most expensive eatable fish in Pakistan. And this was rather small. Large size was Rs.1,200 / Kg. We call it 'Paplet', a lovely name.
Fried with green masala, a local recipe of my mother in a pan with oil. Eaten raw or with roti and piyaz (onions).
Pomfret is known as paplet is perhaps the most popular fish eaten among the Gujrati familes of Pakistan and India, perhaps due the fact that Gujratis have been eating this fish since last few centuries. Best season for fishing pomfret in Arabian Sea is between Sep-Jan, December being the best month. We got this fish for Rs.900/ Kg, which makes it one of the most expensive eatable fish in Pakistan. And this was rather small. Large size was Rs.1,200 / Kg. We call it 'Paplet', a lovely name.
Tuesday, January 31, 2012
Madani mirch or talhi hui mirch, Karachi
Via Flickr:
Green chillies are slit open and then zeera and salt are placed inside each of them. Cooked in oil until fried. But never deep fried and never use red chillies. These are Pakistani chillies.
Cooked by my wife.
Green chillies are slit open and then zeera and salt are placed inside each of them. Cooked in oil until fried. But never deep fried and never use red chillies. These are Pakistani chillies.
Cooked by my wife.
Sunday, January 29, 2012
Lunch: Chicken shashlek, Karachi
Via Flickr:
Chicken pieces cut by my good mother. Cooked by my wife and sisters. A wonderful dish except that it is traditionally cooked using wooden sticks. Due to lack of time, it was cooked directly on 'tawwa'.
Chicken pieces cut by my good mother. Cooked by my wife and sisters. A wonderful dish except that it is traditionally cooked using wooden sticks. Due to lack of time, it was cooked directly on 'tawwa'.
Tuesday, January 24, 2012
Sunday, January 15, 2012
Dinner: Home made pizza with russian salad
Via Flickr:
Pakistanis have so much altered this Italian dish that Italian national would find it hard to recognize the ingredients except for the erstwhile cheese. Like all great cooks of the world we tend to improvise according to the tastes and sensibilities of our nation. Therefore, unknown to Italians, Pakistani pizzas have such ingredients as chicken tikka or massala tikka - loads of it - daubed with chadder and mozrilla cheese, shimla mirch (green chilli), a wonderful pizza paste and a very thick bread. Cut tomatoes and onions are the staples. My sister also added russian salad for the added taste. No Pepsi, though!
Pakistanis have so much altered this Italian dish that Italian national would find it hard to recognize the ingredients except for the erstwhile cheese. Like all great cooks of the world we tend to improvise according to the tastes and sensibilities of our nation. Therefore, unknown to Italians, Pakistani pizzas have such ingredients as chicken tikka or massala tikka - loads of it - daubed with chadder and mozrilla cheese, shimla mirch (green chilli), a wonderful pizza paste and a very thick bread. Cut tomatoes and onions are the staples. My sister also added russian salad for the added taste. No Pepsi, though!
Saturday, January 7, 2012
Lunch: Urach (maach) daal with achar and bajray ki roti, Karachi
Via Flickr:
Urach or maach ki daal is a purely Memoni / Gujrati dish and therefore, alien to a majority of Karachi's population. This dish actually has lot of other ingredients like fried onions, green chillies deep pan fried with slit in the center; fish pieces and some salads, as per requirement. This is a specifically lunch dish and is rarely eaten for dinner.
Urach or maach ki daal is a purely Memoni / Gujrati dish and therefore, alien to a majority of Karachi's population. This dish actually has lot of other ingredients like fried onions, green chillies deep pan fried with slit in the center; fish pieces and some salads, as per requirement. This is a specifically lunch dish and is rarely eaten for dinner.
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.
Saturday, June 19, 2010
Baluchistan Diary - Day 11 / Dump Ghosht, Quetta
I am not sure how to spell it. But this thing is cooked like this: Sacrifice a goat, pull out everything from its belly, stuff rice and some dry fruits, as per your taste. Stitch the whole goat so that rice don't fall out and cook the goat under ground. Or whatever. And the taste is so unique you have to taste it to understand the whole idea. No wonder Pathans and visitors alike love this dish. It was our last dinner in Quetta and Pakgateway.com ensured it was the best.
Next Day: To Kalat and Khuzdar.
Next Day: To Kalat and Khuzdar.
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