Cuisine of Karachi

Keema Macaroni

2021-03-14T01:42:00.005-08:00

Iraqi Chicken Biryani برياني الدجاج العراقي

2019-03-10T03:31:00.001-07:00

Iraqi Chicken Biryani

برياني الدجاج العراقي

Iraqi Biryani

Punjabi Yakhni Pulao پنجابی یخنی پلاؤ

2018-01-07T06:20:00.001-08:00

Delicious and mouthwatering Pulao

Punjabi Yakhni Pulao

Bandjan Bourani (Afghan Dish)

2017-08-13T05:59:00.000-07:00

Delicious and tangy Afghan dish made with Aubergine and yoghurt.

Bandjan Bourani

Ingredients:

Aubergine (Bangan) long variety diced in disc 4
Tomatoes diced 3-4
Red Chilli flakes/cutter 1-2 teaspoon
Green chillies chopped 3
Garlic crushed 1 pod
Yoghurt 1 cup
Mint leaves chopped 2-4 tablespoon
Salt to taste
Oil for frying and cooking as needed

Procedure:

Shallow fry aubergine in oil on medium flame till soft and tender. Keep aside.
Now take 2-3 tablespoon of oil in a pan, heat on low flame then add 1/2 crushed garlic, red chilli flakes and then diced tomatoes.
Cook till soft and green chillies and salt during cooking.
At last, add fried aubergine and cook for few minutes then remove from flame.
Take out in a serving platter/bowl.
Now add salt and remaining garlic to the yoghurt, mix well.
Pour the yoghurt sauce on the top of prepared bourani.
Sprinkle chopped mint leave.
Delicious Bandjan Bourani is ready to serve.
Serve with boiled rice.

Aleesa (Kerala -Malabar Ramadan Dish)

2017-06-11T02:52:00.001-07:00

There were many Malabari people shops and hotels in Karachi during my childhood. Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine.

Aleesa

Ingredients:

Wheat 1/2 kg
Boneless Chicken 1/2 kg
Onion chopped 1-2 medium-size
Oil 1 tablespoon
Garlic crushed 2 teaspoon
Salt to taste
Cinnamon sticks 2-4
Cloves whole 5-6
Cardamom Green 2
Coconut milk 1 can (regular size)

For Garnish:

Cashew nut (Kajoo) slightly fry in oil 10-15 pieces
Fried onion 2 tablespoon
Raisin 1slightly fry in oil tablespoon

Procedure:

In a pan take 3-4 glass water.
Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
Cook on low flame till wheat and chicken are tender. (3-4 hours).
Check and stir occasionally.
When wheat is tender coarsely mash the contents.
Add coconut milk and cook for 5-10 more minutes on low flame.
Garnish with Kajoo, raisin and fried onion.
Delicious Aleesa s ready.
Serve on Sehar or Iftar during Ramadan.

Kung Pao Chicken

2017-06-05T09:38:00.001-07:00

Kung Pao Chicken is a Chinese Dish. Spicy and Delicious.

Kung Pao Chicken

Ingredients:

Chicken Cubes 1/2 kg
Sesame oil 1 teaspoon
Corn Starch 1 teaspoon
Soy Sauce 1 tablespoon
Vinegar 1-2 teaspoon
Sugar 1 teaspoon
Oil 1/4 cup
Red Chillies whole 4-5
Roasted peanuts 2 teaspoon
Spring onion chopped 2-3
Garlic sliced 5-6 cloves
Ginger crushed 1 teaspoon
Salt to taste
Red Chillies cutter/flakes 2-3 teaspoon

Procedure:

Mix together sesame oil, corn starch, soy sauce, vinegar and sugar. Apply on chicken cubes and keep aside for 30 minutes.
Now in a pan heat oil. Add whole red chillies fry for a while.
Then add marinated chicken cubes fry for 2-3 minutes.
Then add roasted peanuts. ginger, garlic, salt and red chillies cutter fry for 2-3 more minutes.
Then cook on medium flame till chicken is done.
Evaporate excess water on high flame and stir.
Delicious Kung Pao Chicken is ready.
Serve with boiled rice.

Gujarati Kadhi ગુજરાતી કઢી گجراتی کڑھی

2017-04-23T04:59:00.001-07:00

It is a very simple and staple food of Gujarati community. Delicious too.

Gujarati Kadhi

ગુજરાતી કઢી

Ingredients:

Yoghurt fresh (not sour) beaten 250 g
Besan (chickpea flour) 2 tablespoon
Green Chillies freshly crushed 2 teaspoon
Ginger freshly crshed 2 teaspoon
Salt to taste
Turmeric powder 1/4 teaspoon
Sugar 1 teaspoon
Fresh Coriader leaves chopped for garnish

Tadka/Tarka:

Oil 1-2 teaspoon
Hing 1 pinch
Black mustard seeds whole 1/2 teaspoon
Cumin seed 1/2 teaspoon
Kadhi patta 10
Red chillies whole 4-5

Procedure:

In a pan take youghurt, 1 glass water, besan , salt sugar and turmeric .
Mix/blend well.
Cook on medium flame for 5-6 minutes.
Then add ginger and green chilli crushed and continue to cook for 10-15 more minutes on medium flame.
Garnish with chooped fresh coriander leaves.
Gujarati Kadhi is ready for Tadka.
Now in a frying pan heat oil, add hing, then mustard.
When mustard pop add cumin seeds, kadhi patta and red chilli whole.
Fry for a while then pour over prepared Gujarati Kadhi.
Delicious Gujarati Kadhi is ready.
Serve with boiled rice/ Khichdi or phulka roti.

Kashmiri Aab Gosht کشمیری آب گوشت

2017-04-16T04:31:00.002-07:00

A wonderful and Delicious dish from Kashmir.☺

Kashmiri Aab Gosht

Ingredients:

Mutton 1/2 - 3/4 kg
Onion chopped 2-3
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green Chillies chopped 3-4
Salt to taste
Black pepper powder 1 teaspoon
Fennel powder 1 teaspoon
Cardamom small whole 4
Cloves whole 8-10
Caraway 1/2 teaspoon
Cinnamon stick 2-3
Black pepper whole 1/2 teaspoon

Milk full cream 3/4 litre
Cardamom small powder 1 teaspoon
Cinnamon stick 2
Butter 1 tablespoon
Oil 1 tablespoon

Procedure:

Take milk in a pan, add cardamom small powder and cinnamon sticks.
Boil on low flame till reduce to half.
Keep aside.
Now in another pan take mutton, ginger garlic pastes, onion, green chillies and spices. Add 1-2 glass water and cook on low heat till mutton is tender. (1-2 hours).
When mutton is tender add prepared reduced milk.
Cook on low heat for further 10-15 minutes on simmering heat.
At last, add butter and oil and simmer for 5 minutes.
Delicious Kashmiri Aab Gosht is ready.
Serve with Boiled Rice, pineapple chunks, blanched almonds, and raisin.

Tawa Bhindi توا بھنڈی

2017-04-01T10:33:00.001-07:00

Tawa Bhindi looks good when cooked, tastes well when eaten.

Tawa Bhindi

Ingredients:

Bhindi 1/2 kg
Tomatoes chopped 3-4
Onion chopped 3-4
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green chillies chopped 2-3
Oil 1-2 cup
Salt to taste
Red chilli cutter flakes 2 teaspoon
Haldi 1/2 teaspoon
Cumin powder 1 teaspoon

Procedure:

Remove top of bhindi.
Then slice in quarter by length
Now saute fry bhindi in oil. Remove and keep aside.
Then saute fry onion and keep aside.
Now tilt the pan to remove excess oil from sauteing fry onion and bhindi.
In the same remaining oil add garlic ginger on a Tawa or large frying pan, fry for 1 minute then add tomatoes and fry for 4-5 minutes. Add spices, mix well then add sauteed fried onion and bhindi.
Mix and simmer for 5-10 minutes.
Delicious Tawa Bhindi is ready.
Serve with Roti.

Sabzi Bharay Koftay سبزی بھرے کوفتے

2017-03-19T05:57:00.000-07:00

Sabzi Bharay Koftay are very delicious and nutritious variety among Kofta.

Sabzi Bharay Koftay

Ingredients:
For Sabzi:

Boiled potatoes 3-4
Chopped and boiled carrots 2-3
Boiled peas 1 cup
Chopped onion 1
Chopped green chillies 3
Salt to taste
Black pepper 1/2 teaspoon
Red Chillies flakes 1 - 2 teaspoon

Procedure:

Mash together all vegetable add spices and make walnut size balls.
Coat around these ball prepared meat mixture and cook according to following procedure.

https://miansari66.blogspot.com/2011/06/nargisi-kofta.html

Enjoy the Sabzi Bharay Kotay with roti.

Tamatar Gosht ٹماٹر گوشت

2017-02-19T05:00:00.003-08:00

Tamatar Gosht

Ingredients:

Mutton 1kg
Oil 1 cup
Tomatoes chopped 600-700 g
Onion chopped 2
Ginger crushed 2 teaspoon
Garlic crushed 1 teaspoon
Green Chillies chopped 4-5
Salt to taste
Red Chillies flakes 1-2 teaspoon
Red chillies powder 1/2 - 1 teaspoon
Haldi powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Black pepper whole 1 teaspoon
Cloves whole 10
Garam Masala 1/2 teaspoon

Procedure:

Fry onion in oil till golden.
Add ginger garlic paste fry for 1 minute.
Then add tomatoes and spices and fry for 3-5 minutes.
Now add mutton and fry for 5 more minutes while stirring.
Add 2 glass water and cook on medium flame till mutton is tender.
Evaporate much of the water.
Add chopped green chillies and fry for 2-3 minutes the simmer for 10 minutes.
Delicious and spicy Tamatar Gosht is ready.
Serve with boiled rice and butter fried tomatoes.

White Pulao وائیٹ پلاؤ

2017-01-29T05:07:00.001-08:00

White Pulao is a regular pulao with a whitish colour.

White Pulao

Ingredients:

Mutton (Senay Ka Gosht ) 1/2 kg
Mutton (Dasti Ka Gosht) 1/2 kg
Mutton Chops 3-4
Rice (soaked in water for 20 minutes) 500-750 g
Oil 1 cup
Yoghurt 1 cup
Onion chopped 3-4
Ginger freshly crushed 1.5 teaspoon
Garlic freshly crushed 1.5 teaspoon
Salt 2-3 teaspoon
Black pepper whole 1 teaspoon
Coriander seed whole 1 teaspoon
Cumin seed whole 1 teaspoon
Caraway whole 1 teaspoon
Fennel seed 1 teaspoon
Cloves whole 10
Cinnamon sticks 3
Cardamom green 6
Cardamom brown 3

Procedure:

Fry onion in oil till soft.
Add all spices except fennel and coriander. Add mutton and fry, when mutton changes colour adds ginger garlic paste, coriander, fennel and yoghurt. Fry on medium flame for 5-6 minutes.
Now add 2-3 glass water and continue to cook till mutton is fully tender.
When mutton is tender add soaked rice. Add enough water to be 1 inch above the top rice layer.
Continue to cook on low flame till water is nearly absorbed.
Simmer for 10-15 minutes with lid is tightly closed.
Delicious White Pulao is ready.
Serve with mint green chillies raita and tamatar piyaz salad

Tamatar Piyaz Salad

Matta Rice

2017-01-22T10:18:00.002-08:00

Matta Rice from Kerala India has many health benefits. I found this rice available at Naheed Super Market Karachi. One factor I noticed that its fullness factor i.e. when you eat it you will feel that you have eaten enough with less consumption. It can be served with dal curries and pickles.

Matta Rice Boiled

You can check matta rice at the following link.
http://www.tophealthremedies.com/top-10-health-benefits-of-matta-rice/

Matta Rice uncooked

Thai Jasmine Rice تھائی جسمین رائس

2017-01-01T04:42:00.001-08:00

Thai Jasmine Rice are fragrant and brilliant white rice. This rice variety is popular throughout the world. People likes to cook and eat these rice.

Thai Jasmine Rice with Jalfrezi

Ingredients:

Thai Jasmine Rice 1/2 kg
Garlic freshly crushed 1 teaspoon
Oil 1/4 cup
Spring onion chopped 1 cup
Cloves 6

Procedure:

Soak Jasmine rice in water for 20 minutes.
Wash and drain, then boil in enough water. Drain and keep aside.
Now in a pan saute garlic and cloves in oil for 1 minute.
Then add boiled rice and mix.
Sprinkle chopped spring onion and simmer for 1 minutes.
Then mix and serve.
Delicious brilliant white Thai Jasmine rice goes well with Chicken Jalfrezi.

Sayadiyah Fish صيادية السمك (Fish and Rice)

2016-12-26T03:45:00.001-08:00

It is a very very tasty and delicious fish with rice recipe from the Arab world.

Sayadiyah

Ingredients:
For Fish:

Fish fillets 1 kg
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Lemon juice 2-3 teaspoon
Chopped fresh dill leaves 1 tablespoon
Chopped fresh coriander 1 teaspoon
Chopped tomatoes 1
Salt to taste
Red chillies powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Bharat powder/ curry powder 1 teaspoon

For Rice:

Basmati Rice 1/2 kg
Onion chopped 2
Oil 1 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Salt 2 teaspoon
Red chillies powder 1/2 teaspoon
Black pepper whole 1teaspoon
Cumin seeds whole 1 teaspoon
Cardamom large 3
Cardamom small 12
Raisin 1 tablespoon
Cloves whole 10

Garnish:

Dry roasted pine nuts
Golden fried Onion
Butter shallow fried tomato wedges

Procedure:
For Rice

Soak rice in water for 1/2 hours.
Wash and drain. keep aside.
Now in a cooking pan fry onion till golden brown.
Add spices fry for 2 minutes.
Then add rice and 2-3 glass water, water should be 1 inch above the rice layer.
Cook on medium heat till rice are done.
Sayadiyah Rice are ready

For Fish

Mix all the ingredients together then apply on fish fillets and keep in dark or refrigerator for 3-4 hours to marinate.
Then fry in hot oil till tender.
Delicious Sayadiyah Fish is ready.
Serve with Prepared Sayadiyah Rice

How to serve:

Arrange prepared Sayadiyah Rice in a platter.
Put on prepared Fish pieces.
Garnish with roasted pine nuts, fried golden onion and butter fried tomato wedges.

Navratan Pulao نو رتن پلاؤ

2016-12-18T04:34:00.003-08:00

Navratan Pulao is a well celebrated vegetarian pulao. It is good in taste and eye appealing with all the benefits of vegetables and nuts.

Navratan Pulao

Ingredients:

Rice, basmati silky polished 1/2 kg
Yoghurt 1 cup
Onion 2-3 chopped
Oil 1 cup
Carrot chopped 1 cup
Peas 1 cup
Cauliflower 1 cup
Potatoes chopped 1 cup
Cashew nut 1 tablespoon
Raisin 1 tablespoon
Pistachio 1 tablespoon
Almond soaked 1 tablespoon
Coconut slices 1 tablespoon
Cloves 15
Star anise 2
Cinnamon sticks 4
Black pepper whole 2 teaspoon
Caraway whole 1 teaspoon
Salt for gravy to taste
Salt for boiled rice 2 teaspoon

Procedure:

Soak rice in enough water for 30 minutes.
Wash and rinse the soaked rice.
Then boil in 6 glass water and 2 teaspoons of salt till near to cook or 1 kanni remain.
Drain and keep aside.
Now saute onion in oil till soft.
Add spices and vegetable fry for 1-2 minutes, then add yoghurt and fry for few more minutes.
Now cook on medium flame till vegetables are well done. You can boil potato and peas before adding in a separate pan.
At last add boiled rice and nuts and simmer for 10 minutes.
Delicious Navratan Pulao is ready.
Mix and serve.

Dal Sabzi Soup دال اور سبزیوں کا سوپ

2016-12-12T06:24:00.000-08:00

Dal and Sabzi soup are a very tasty soup for vegetarian.

Dal Sabzi Soup

Ingredients:

Dal Chana 1 tablespoon
Dal Masoor 1 tablespoon
Dal Tur/Arhar 1 tablespoon
Pea 1/2 cup
Potatoes small diced 1/2 cup
Carrots small diced 1/2 cup
Cauliflower floral stems 4-5
Tamarind pulp 1/2 to 1 tablespoon
Spring onion chopped 1
Ginger chopped 1/2 teaspoon
Garlic chopped 1/2Oil 2 teaspoon
Butter 2 teaspoon
Salt to taste
Red chillies 1/2 teaspoon
Black pepper 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin seed 1/2 teaspoon
Green Chillies finely chopped for garnish
Fresh Coriander leaves for garnish

Procedure:

Boil dals in 4 glass water to a mashed tender.
Keep aside.
Now heat oil in a pan, add butter and garlic ginger and spices.
Fry for 2 minutes then adds vegetable fry for few minutes.
Now add boiled dals, 1 glass water and tamarind pulp.
Cook on low heat till vegetable are well done.
Take out half portion of cooked vegetables and mashed well with the help of mashed manual/electric.
Re-add to the cooking soup and cook again for 5-10 minutes.
Adjust salt and soup consistency by adding water.
At last garnish with green chillies and fresh coriander leaves.
Simmer for 5 minutes.
Delicious Dal Sabzi Soup is ready.
Serve hot.

Quaid-e-Azam House Karachi

2016-12-11T09:11:00.001-08:00

Quaid-e-Azam House Museum Karachi

Quaid-e-Azam House

Quaid-e-Azam Birth Place Kharadar Karachi

2016-12-11T09:07:00.000-08:00

Quaid-e-Azam Muhammad Ali Jinnah Birth Place Kharadar Karachi

Quaid-e-Azam Birth Place Wazir Mansion

Mohatta Palace Karachi

2016-12-11T08:59:00.003-08:00

Mohatta Palace Museum Clifton Karachi

Mohatta Palace Karachi

Bajre Ki Roti باجرے کی روٹی

2016-12-04T04:49:00.001-08:00

Bajre Ki Roti acts as warmer in winter. One of my friend Arif Gala informed me that in their memon community they eat bajre ki roti at breakfast with lehson ki chutney and eat oranges at noon.

Bajre Ki Roti

Ingredients:

Bajre Ka Atta (Millet flour) 3 cup
Wheat flour 1 cup
Oil for baking
Water as needed

Procedure:

Mix together to flours and make a hard dough each roti individually.
Bake on an iron skillet while applying oil.
Delicate Bajre ki roti is ready.
Enjoy with Lehson ki chutney.

Afghan Bolani افغان بولانی

2016-11-27T06:13:00.001-08:00

Afghan Bolani is a delicious bread filled with spinach and potatoes and baked in oil.

Bolani

Ingredients:
For Dough

Superfine Flour (white Atta) 1/2 kg
Cumin seed whole 1 teaspoon
Kalonji 1 teaspoon
Knead the dough using water to a soft texture. Keep in dark for 1/2 hour.

For Filling:

Spinach 1 kg cleaned, trimmed and coarsely chopped 1 kg
Potatoes chopped 3-4
Tomato chopped 1
Onion chopped 1
Ginger garlic paste 2 teaspoon
Oil 1/2 cup
Chopped fresh mint 1/2 bunch
Chopped fresh coriander leaves 1/2 bunch
Green chillies crushed 1 tablespoon
Salt to taste
Cumin seed 1 teaspoon
Coriander seed 1 teaspoon

Procedure:

Boil spinach in water, drain and keep aside.
Saute onion in oil till soft.
Now add green chillies , ginger garlic paste, tomatoes and spices fry for two minutes.
Now add boiled spinach and potatoes and fry for few minutes.
Cook on low flame till potatoes are well cooked.
Then evaporate much of water on high flame while stirring.
Mash the potatoes.
Then add fresh mint and coriander leaves.
Simmer for 5 minutes.
Filling for Bolani is ready.

Now prepared doughnuts from the prepared dough.
Take one doughnut and flatten on board with the help of roller pin.
Place a small quantity of prepared filling and fold and seal.
Bake on tawa applies oil during baking.
Delicious Afghan Bolani is ready.
Serve with plain yoghurt or mint yoghurt.

Gobhi Dum گوبھی دم

2016-11-13T04:24:00.001-08:00

Gobhi Dum is a delicious vegetarian dish cooked on slow heat.

Gobhi Dum

Ingredients

Cauli Flower (Phool Gobhi) chopped 2 medium flowers
Onion chopped 3
Tomatoes chopped 3
Ginger fresh paste 1 teaspoon
Garlic fresh paste 1 teaspoon
Fresh coriander leaves for garnish
Oil 1 cup
Salt to taste
Red chilies powder 1 teaspoon
Haldi powder 1/2 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon

Procedure:

Saute onion in oil till soft.
Then add ginger garlic paste fry for 2 minutes, add tomatoes and fry till oil separates out.
Now add cauliflower and fry for few minutes.
Lower the heat and cook till cauliflower is well done.
Garnish with fresh coriander leaves and simmer.
Delicious Gobhi Dum is ready.
Serve with roti or boiled rice.

PAF MARTYRS Memorial Karachi

2016-11-07T19:55:00.002-08:00

PAF Martyrs Memorial

Meetha Paratha میٹھا پراٹھا

2016-11-06T01:59:00.003-07:00

Meetha Paratha is a tasty paratha for children. They are fond of sweet paratha.

Meetha Paratha

Ingredients:

Doughnuts of prepared dough as needed
Sugar for each dough 1 tablespoon
Ghee for baking

Procedure:

Add sugar to each doughnut just before baking.
Knead well and flat and round with the help of roller board and pin.
Bake on an iron skillet, apply ghee during baking.
Enjoy warm.