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).
Showing posts with label mirch. Show all posts
Showing posts with label mirch. Show all posts
Sunday, February 5, 2012
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.
Lunch: Masoor ki daal with piyaz and mirch, Karachi
Via Flickr:
Massor ki daal, usually cooked for lunch but may also be eaten as a dinner. Mostly eaten in our house with hari mirch (also called Madani mirch or talhi hui mirch) and piyaz (onions) & tamator (cut tomatoes). Sprinkling of chaat masala completes the taste. Must be eaten with either chawal (cooked rice but not boiled) or tandoor ki roti (unleavened bread cooked by Pathans or Afghans in a huge, underground tandoor).
Cooked by my wife.
Massor ki daal, usually cooked for lunch but may also be eaten as a dinner. Mostly eaten in our house with hari mirch (also called Madani mirch or talhi hui mirch) and piyaz (onions) & tamator (cut tomatoes). Sprinkling of chaat masala completes the taste. Must be eaten with either chawal (cooked rice but not boiled) or tandoor ki roti (unleavened bread cooked by Pathans or Afghans in a huge, underground tandoor).
Cooked by my wife.
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