spinach and potato curry ,Aloo sage.

We all know that green vegetables are good for our health .

There are some vegetables that are really good for young girls because they are very good source of iron  .make this spinach at least once a week .and don’t forget to have  orange or lemon, along  [vitamin c] with spinach  ,which help iron  in the absorption  .

Fact about spinach.

Cooked steam spinach.

Spinach is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E ,Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Aloo sage.

This simple spinach and potatoes is wonderful dish for that meat less days or serve  as side dish along with other meat dishes .you can  serve it with corn bread and buttermilk for  simple vegetarian complete meal.

Ingredients

One bunch of fresh spinach washed and chopped

2 small potatoes cut

1 shallot minced

3 cloves of garlic minced

1 red chili

¼ cup olive oil

1 tsp garam masala

½ tsp curry powder

Salt and pepper.

Method:

Blench the spinach for 3 minutes after removing from hot water add to icy water to cool down this will stops the cooking and the spinach will remain in green color.

In frying pan or pot add oil and all minced garlic and shallot and cooked until light golden add chili and cut potatoes and little bet water and mix, cover and let the potatoes cook throw. About 10 minutes on low. Now add salt and pepper and spinach and cook for another 5 minutes on high or until the potatoes get soft and oil appear on the sides.

Sprinkle garam masala and serve it with rice or corn bread.

Note. To quick the cooking process used partial cooked potatoes or parboiled potatoes

Karachi broast chicken[fry chicken]

I remember in Saudi Arabia there was one small restaurant ,and we  eat Karachi broast  with French fries, after coming to  back to home I try many time, and this was the best of all .

Fry chicken is my family favorite ,and we do all kinds of fry chicken southern fry chicken ,pesheweri fry chicken Asian etc.   and this one is true Pakistani. this is street food of Karachi.

chicken breast used in this recipe.

If you are using chicken breast try to cut them or butterfly them thinly and then follow the same recipe .

I am sure this recipe will be hit on your table as it always hit on my table.

Karachi broast chicken

Ingredients:

10 chicken[ drumstick or wings]

1-cup buttermilk.

1 tbsp ginger, garlic paste

Salt and pepper

DRY RUB

1 tsp red chili powder

3 tbsp rice flour

1 tsp dried thyme

3 tbsp cornstarch

1 tsp mango powder

1 tsp garam masala

1 tsp white pepper

1 tsp garlic powder

 Directions:

In a large bowl mix buttermilk, salt, pepper, ginger and garlic. Add chicken, mix, cover and keep in refrigerator for over night or at least 4 hours. Prepare dry rub for next step.

Remove chicken from butter milk mixture and place it in dry rub and roll chicken well in dry rub, the residue should stick and cover all chicken cuts.

Slightly shake each cut and deep fry for 5 minutes, till golden.

Serve with French fries and chutney.

Nargisi Kofta Curry

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Nargisi kofta  are my all time favorite ,for those who never eat Nargisi kofta ,they are meat ball and in the middle of each kofta there is whole  boiled egg  .

All my child hood days I remember our  family friend  wife always keep kofta with mash rice in her menu and I love them so much after we move I start making my own and usually this was the star of any meal because not everyone can make them  so here we go make them  enjoy them and take all the credit .

Nargisi Kofta

      Curry

Ingredients:

For the gravy

¼ cup canola oil.

1 tsp ginger minced

1 tsp garlic minced

1 onion chopped finely

½ cup chopped tomatoes

2tbsp almonds ground

1/2 tsp red chilly powder

1 tsp garam masala

1 tsp curry powder

1/4 cup tomato puree

1 cup water or stock

1/4 cup yogurt

For kofta

4 hard boiled eggs

3 cup ground beef /goat

2 white bread slices soak in 2tbsp milk
1 beaten egg

¼ cup onion

2tsp ginger and garlic ground

1tsp chili paste

1tsp garam masala

Salt and pepper

Method:

Add minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg [will act as a binder] to food processor and run the processes until well combine.

Now divide equal portion of meat mixture for all the eggs put each portion    in your hand one by one. Flatten it then put boiled egg to the center and start rolling over the mixture on the egg. Coat the meat mixture evenly to form a nice shell around the egg.

Roll the kofta in your hands holding it farm then let it sit uncovered for 10 to 15 minutes in the regenerator   to evaporate any moisture.

Heat oil in a pot. It is important that the oil must very hot. This is important because it will prevent breaking. Add each egg to hot oil. Roll gently to get all the meat browned all over. This will take no more than 25 seconds. Remove and drain all excess oil on a paper towel. Repeat for all remaining eggs. Let eggs cool. Then cut horizontally in the center into two halves.

For the gravy, heat oil in a deep pan/pot. Add ginger and garlic. Fry till onions turn golden brown. Add all spices, salt, and almonds mix well then Add tomato puree and chopped tomatoes and cook it for 2 minutes add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick. Add yogurt let it heat through. Transfer the hot gravy to the serving dish. Place eggs very gently into the hot gravy with the yolk side up. Garnish with chopped cilantro Serve naan.

Seekh kabab

  

  If you are like me. Working with kids cleaning ,picking  kids from school busy busy all the time and life give you chicken ,bake it grill it ,but chicken breasts are not easy to work with  and after making this recipe you will also say that ,s not anymore ,this recipe is so easy and  foolproof   and quick too.

And these seekh kabab goes with everything ,add to a plate of salad ,or bread or serve these with rice you can’t go wrong.  

And if got any left over make a tomato sauce and cut the seekh kabab in cubes and

Add to tomato sauce serve with bread or pasta.

   Seekh kabab

Ingredients

4 chicken breast or goat boneless meat

1 slice bread

Half onion

1 green chili

1 tsp garam masala

1 tbsp ginger garlic

1 tbsp ghee or butter

1 egg white

1 slice bread soak in 1 tbsp milk

1 tsp chart masala

2 tbsp chopped cilantro

Method.

 

IN a food processor / chopper, add all the ingredients and minced it

remove from the food processor, and shape the kababs in to

skewers by wet your hands with oil, and wrap the meat around the

skewers, holding skewer in your one hand, and pressing meat with

another hand. Do the rest the same way.

Then cook it on oiled skillet or grill on both sides and serve them with salad and

rice.

Note. If you are doing it for first time makes it from chicken.

Preparation  time: 15minutes

Cooking time: 15 minutes

Serves 4 people.

Spicy barbecued lamb leg.

There  are some food that you know everybody will love it ,and you will be proud to serve it to your special guests .and this is one of them. I make this recipe for every time we have some special guest coming .and everybody ask for more .

And if you have some left over make a sandwich the next day.

spicy lamb leg with steam vegetables.

Spicy barbecued lamb leg.

In Peshawar lamb legs mostly serve in wedding and special dinner party if you

barbecue it properly this is one special recipe. 

 Ingredients

2  whole red or green chili

Juice of one lemon

3tbsp apple cider vinegar

3tbsp canola oil

¼ cup chopped cilantro

3 cloves of garlic

2tbsp freshly grated ginger

1Tbsp salt 

1Tbsp freshly ground black pepper

2tsp paprika powder

1tsp sugar

1 leg of lamb

Method: 

slice and enjoy

In blender add all the ingredients blend until thick sauce made.

Now prepare the leg with a sharp knife prick all over the leg meat, rub the sauce all

over.

The leg and place in nonmetallic large dish. And leave to marinate for over night.

Remove the lamb from marinade    and reserve the sauce for brushing. Place the

lamb on baking rack or large baking dish and bake it in preheated oven for 1 hour

cover with foil, turn the lamb after every 20 minutes total baking time 1 hour then

finish off on preheated grill turn after 15 minutes cook for 30 minutes until golden

and fully cooked transfer the lamb to chopping board and let it rest for 10 minutes

cut the lamb into slices across the grain and serve with salad and mint sauce. 

second part of lamb leg  yum.

Note.

The same recipe   can be used for marinate chicken or any other meat.

chapli kebab

                                          chapli kabab in different shape 

Chapli kabab is one of the most  popular  street foods in Peshawar and people from all around come to enjoy this yummy kabab. chapli kabab is  a patty made from beef mince, corn flour and simple blend of spices . The word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The dish originates from Mardan .N.W.F.P Pakistan.

Serves 2|Preparation  time:20|Cooking time:20

                                     

                    Chapli  Kabab

Enjoy this yummy  kabab with naan and don’t forget to end the meal with big pot of green tea.

Ingredients:

1 cup minced beef/lamb or goat meat

4 tbsp corn flour

Pinch of mango powder

2 tbsp dry pomegranate seeds

3 tbsp coriander seeds

1 tbsp crushed red chili

1 tsp black pepper

Salt  to taste

2 green onions finely chopped

1 medium size white onion finely chopped

2 tomatoes finely chopped

1 green chili finely chopped

1 tsp cumin seeds

1 half fry egg [optional]

Method:

  In a large bowl  mix and knead well the minced meat and corn flour.

 To this mixture add  both green and white onion and the  tomatoes.   knead it again  for 1 minute. 

 Now in pestle and mortar add the pomegranate seeds ,coriander seeds and red chilies. crush these together and add to the minced meat.

Now add salt and pepper, green chili, cumin seeds and fry egg mix well and knead again make  3 inch round kababs .fry the kababs in oil ,cooking  them on both sides till brown.

Serve with lemon, salad, and naan bread.

chapli kebab with naan and mint sauce.

gulab jamun roll in coconut .

There is some thing about sweet soft melt in your mouth gulab jamun .and when its come to Pakistani culture  there is no celebration with out gulab jamun ,so next time you are in mood of celebration any thing add this sweet to your menu and see how quickly it disappears. 

gulab jamun .

Gulab JAMUN

INGREDIENTS

1  cup dried milk powder [I use low fat carnation ]

1tsp baking powder

pinch of baking soda

1 egg beaten

2tsp canola oil

3tsp all-purpose flour

Oil for frying

 Sugar syrup

2 cups water

3/4 cup sugar

1/2 tsp  rose water optional

4 cardamoms

Coconut and almonds for garnish

Method.

IN a steel pot, combine, sugar and water along with green cardamom, bring to boil mix well till the simple syrup made. Keep the syrup on slow flame to simmer.

Mix dry milk, baking powder, and soda, flour then add oil and mix it with your finger.

In bowl mix egg,  add this egg  mixture to dry mixture little by little until soft dough from . knead it for 1 minute then wet your hand with some oil and divided the dough in to small portion and roll   them in to 17 small balls,

In the frying pan heat oil on slow flame and fry the balls until golden brown.

Add the to sugar syrup give them just one boil and remove, let it stay in the sugar for 30 minutes before serving.

Note. Its very important that the gulab jamun fry on medium flame, so they cook from inside too.

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