various urdu recipes

Tomato Nutrition

Tomato is a versatile fruit for health some say it vegetable. Not only beautiful in color but also due to its valuable contents. It is full of minerals as well as vitamins. With all this it is great anti oxidant and contains an element LYCOPENE. It is a vital content which remove cancer growing cell in blood. Our body itself does not produce lycopene but it has to be taken from fruits and vegetables. Tomato is full of it and can combat with the life threatening disease.

It is cultivated and used throughout the world, and essential elements of our most of the dishes; some of the health benefits of tomato are:

1.      It is very important in maintaining the texture and color of skin.

2.      It is helpful in congestion of liver.

3.      It acts as blood purifier.

4.       it is help full in preventing the gall stones formation.

5.      It is good antiseptic.

6.       It lowers the level of cholesterol in blood and thus the risk of heart diseases.

7.      It contains vitamin K and thus help full in hemorrhages.

8.      Presence of leucopenia makes it versatile

REQUIRED AMOUNT:

It takes of little aprox 540 millimeter of tomato required for lycopene.it means  daily a glass of juice of tomato keeps the person healthy. As daily researches of this shows new and significant role of it in our daily life,

FACIAL BEAUTY WITH TOMATO:

Tomatoes excellent in skin care, in cleansing and rejuvenating. It action is in three dimensions.

• Face peel.
• face mask
• Cleansing grain

Rub tomato slices directly on skin … it will lift the dirt because have acidic nature remove dead skin and cleans the pores of skin leaving the skin soft and smooth

Add almond slices and tomato slices in equal amount in a blender and the paste is applied on skin for 10-15 minutes. It will remove the dead rough skin and black heads and maintain the PH level of the skin. It is very efficient skin toner and cleansing agent.

PRECAUTION IN ITS USE:

It is very abrasive in its use, when applied on ski it is not used on those areas which have any pimples, abrasions and any eruption or inflammation.

http://www.awomensclub.com/

3 Simple Face Packs for Radiant and Glowing Skin

Acquiring a fairer skin tone is a common dream of all females around the globe. You can see a number of skin lightening creams and other products in the markets that are claimed to be effective to lighten the skin tone but I don’t recommend you to use them. The commercial cosmetic products aren’t only much expensive but they also contain harsh chemical which have adverse reactions for the skin. In this article, I have given 3 simple face packs to get radiant and glowing skin tone.

1. Yogurt & Dried Orange Peels

Take some dried orange peels and grind them properly until they come into powder form. Now mix one teaspoon of orange peels powder in one tablespoon of plain fresh yogurt to form a smooth paste. This face pack do wonders for lightening the skin blemishes, acne marks and age spots.

2. Yogurt, Tomato and Oatmeal Mask

Yogurt, tomato and oatmeal, all ingredients have abundant skin-friendly properties. A best skin lightening face pack involves the concoction of all three items. Take one teaspoon of each oatmeal, yogurt and tomato juice. Mix all constituents thoroughly to make a thick paste. Spread this paste on your freshly-washed face and leave for about 15 minutes. Once the recommended time period has passed wash your face with cold water.

3 Lemon Juice, Honey & Milk

Make a fine cocktail of honey, milk and lemon juice by taking all constituents in same ratio. Apply this mixture on your face and leave for about 15-20 minutes, then rinse off. You will surely notice surprising difference in your skin.

http://www.abeautyclub.com/

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Badami Gosht

Ingredients:

• 1/2 kg Chicken 
• ½ cup Yogurt 
• Three Onions 
• One tsp Poppy seeds 
• Eight Green chilies 
• One cup Oil 
• Two Lemon
• One table spoon Ginger paste 
• One tsp Whole pepper 
• ½ bunches Mint 
• Twenty Almonds 
• Salt as Required

How To Cook:

1. Grind the Almonds ‘ Green chilies ‘ Black pepper & Poppy seeds Together.
2. Heat Oil in a Large Skillet & Fry till Brown the Onions.
3. Remove from the Oil & Spread the Onions on a Newspaper.
4. After they become Crisp crush them with your hands.
5. Now in the same Oil add the Chicken & Fry until the water Dries.
6. Then add yogurt ‘ Onions ‘ Ginger & Salt.
7. Fry until the Oil forms a layer on top.
8. Add a Glass of warm water & fry the Meat on low Flame until the Meat becomes Tender.
9. Now add the ground Masala to the Meat.
10. Saute Again for five Minutes & add the Lemon Juice.
11. Simmer for a Few Minutes.
12. Garnish with Mint leaves & Serve with Parathas.
13. v

http://apnachulah.com

Achar Gosht اچار گوشت

Achar Gosht is a very tasty, spicy and pickle flavoured meat recipe from Pakistan. Achar mean Pickle and Gosht mean Meat.

It a very Hot, Sour and Spicy dish cooked in spices normally used for Pickle making..

Masala Filled Green Chillies

Ingredients:

• Beef cubes   1 kg
• Oil (Pure Mustard Oil if available)  1 cup
• Yoghurt 2 cup
• Tomatoes chopped 3
• Onion chopped 3
• Garlic crushed 2 teaspoon
• Ginger crushed 2 teaspoon
• Green Chillies (Achari Mirch) 10
• Lemon Juice 2 tablespoon
• Chilli powder  1 teaspoon
• Chilli cutter 1 teaspoon
• Salt to taste
• Haldi 1 teaspoon
• Klaunji whole  1 teaspoon
• Methidana whole 1 teaspoon
• Mustard whole 1 teaspoon
• Fennel whole 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Mix all powder and whole spices together , take 2-3 teaspoon of this masala mix and add lemon juice to make a paste.
• Slit Green Chilies along one side and fill this masala paste to them. Keep aside.
• Now in a pan fry onion in oil till golden brown. Add tomatoes, garlic , ginger, yoghurt and remaining masala mixture to it and fry for 5-10 minutes.
• Add beef cubes and fry for another  5 minutes.
• Now add 1-2 glass of water and cook on medium flame till beef cubes are tender.
• Evaporate remaining water on high flame till oil separates out.
• Now add Masala filled green chillies and simmer for 10-15 minutes.
• Delicious Achar Gosht is ready.
• Serve with Naan/Roti/Paratha.

http://miansari66.blogspot.com

Punjabi Bhunna Gosht (Fry Gosht) بھنا گوشت

Punjabi Bhunna Gosht (Fry Gosht)

Punjabi Bhunna Gosht is a spicy and tasty dish from Punjab served with roti.



Ingredients:

• Mutton 1 kg
• Oil 1 cup
• Tomatoes chopped 3
• Onion chopped 3
• Ginger crushed 2  teaspoon
• Garlic crushed 2 teaspoon
• Green Chillies chopped 3
• Fresh coriander leaves for garnish
• Salt to taste
• Chilli cutter 1 teaspoon
• Chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin whole 1/2 teaspoon
• Cloves whole 10
• Black pepper whole 15
• Garam Masala 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add tomatoes, ginger, garlic and green chillies and fry for 2 minutes, then add mutton and spices and fry for another 3-5 minutes.
• Add 1-2 cup of water and cook on medium flame till meat is tender.
• Evaporate excess water on high heat till  oil separates out.
• Sprinkle fresh coriander leaves and simmer.
• Delicious Punjabi Bhunna Gosht is ready.
• Serve with Naan /Roti and salad.

Read more: http://miansari66.blogspot.com/

Okra Achar Masala اچاری بھنڈی

Okra Achar Masala

Okra Achar Masala is a purely vegetarian dish with achar taste. Very delicious and tangy .

 


Ingredients:

• Okra (Lady finger/Bhindi)  1/2 kg
• Oil 1 and 1/2 cup
• Onion Chopped 1
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Tomatoes chopped 2 teaspoon
• Salt to taste
• Haldi 1/2 teaspoon
• Red Chilli cutter 1 teaspoon
• Red Chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin seed whole 1/2 teaspoon
• Fennel whole 1/4 teaspoon
• Kalaunji whole 1/4 teaspoon
• Ajwain whole1/4 teaspoon
• Methidana 1/4 teaspoon
• Mustard whole 1/4 teaspoon
• Tamarind pulp 2 tablespoon

Procedure:

• Fry Okra in 1 cup oil and keep aside.
• Now saute onion in 1/2 cup oil, add ginger, garlic, tomatoes,  spices and Tamarind (Imli) pulp and fry for 5 minutes .
• Then add fried okra and cook for another 5 minutes, then simmer for 10 minutes.
• Delicious Okra Achari Masala is ready.
• Serve with Roti/Rice

Read more: http://miansari66.blogspot.com

Aaloo Gosht آلو گوشت

Aaloo Gosht is a delicious dish of Punjab. It is usually served with fried rice or roti. In near past it was served in wedding with phulka roti (tavi de roti, bread cooked on a large iron skillet) in villages.



Ingredients

• Mutton   1 kg
• Aaloo (Potatoes)  chopped 1/2 kg
• Tomatoes chopped 2-3
• Onion chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Yoghurt 250g
• Oil 1 cup
• Fresh Coriander leaves for garnish
• Garam masala 2 teaspoon
• Salt to taste
• Red Chilli powder 2 teaspoon
• Haldi powder  1 teaspoon
• Coriander powder 2 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add mutton and spices except garam masala, tomatoes and fry for 3-5 minutes. Add yoghurt and fry for 5 more minutes.
• Add 1-2 cup water cook on medium low  flame till meta is tender.
• Now add potatoes and cook for 5 minutes, now add water according to your need of shorba (gravy) and cook till potatoes are tender.
• At last sprinkle garam masala and fresh coriander leaves and simmer.
• Delicious Aaloo Gosht is ready.
• Serve with roti or fried rice.

Read more: http://miansari66.blogspot.com/

Green Chilli Pickle / Hari Mirch Ka Achar ہری مرچ کا اچار

Green Chilli Pickle / Hari Mirch Ka Achar is a most popular Pickle after Mango Pickle. Most peoples likes its pungent and unique taste.



Ingredients:

• Green Chillies (Achar variety)  1 kg
• Mustard Oil 1/2 litre
• Salt  2-4 teaspoon
• Red Chillies  2 teaspoon
• Haldi  2 teaspoon
• Fennel whole  1 table spoon
• Mustard seeds  1 tablespoon
• Kalonji seeds  1/2 tablespoon
• Methidana   1/2 teaspoon
• Cumin whole 1 teaspoon

Procedure:

• Clean and Wash the green chillies then dry by spreading on a paper.
• Sprinkle salt over it and place in sunlight for 1-2 hours, not more time otherwise colour will fade.
• Now remove excess salt by shaking.
• Then fry in oil for 10-15 minutes.
• Now place in a pickle jar,  sprinkle spices then add oil warm oil over it and shake.
• Keep in dark for 10-15 days.
• Delicious Green Chilli Pickle will be ready now.
• Enjoy with dal or rice dishes.

Read more: http://miansari66.blogspot.com/

Bamiya (An Iraqi Kurdish Dish "Maraq/Marag") (Bhindi Gosht in Urdu) Okra and Lamb بامية باللحمة

Bamiya (An Iraqi Kurdish Dish "Maraq/Marag") (Bhindi Gosht in Urdu) Okra and Lamb

Bhindi Gosht is a delicious dish. Cooked with  Mutton Chops and Okra. It is very popular dish in Iraqi Kurd area and know as Maraq

 

Ingredients:

• 1. Mutton Chops  1 kg
• 2. Bhindi (Okra/Lady finger/Bamiyah)  1/2 kg
• 3. Onion chopped 2-3 nos.
• 4. Oil 1 cup
• 5. Ginger crushed  2 inch long piece
• 6. Garlic crushed  1 medium pod
• 7. Tomatoes chopped  2-3 nos.
• 8. Coriander leaves  a few
• 9. Spices: Salt to taste, Chilli 1 teaspoon, Coriander 1/2 teaspoon, Turmeric powder 1/2 teaspoon, garam Masala 1/2 teaspoon

Cooking Procedure:

• Fry onion in oil till golden brown .
• Add garlic , ginger, tomatoes and fry 1-2 minutes then add mutton and fry for another 5 minutes, then add 2 glass of water and cook on medium flame till meat is tender.
• Now add okra and cook on low flame till okra is tender then sprinkle coriander leaves and simmer.
• Delicious Bamia/Maraq/Marag/Bhindi gosht is ready . Serve with Naan /Roti

Read more: http://miansari66.blogspot.com/

Garlic Pickle لہسن کا اچار الثوم المخلل

Garlic pickle is a heart friendly pickle. It is very delicious and tangy. However its cost is almost double the regular pickles. Small variety of garlic is used for its preparation.

लहसुन का अचार

Garlic Pickle  لہسن کا اچار  

Ingredients:

• Fresh garlic cloves, skinless and white  1 kg
• Mustard oil 1-1 litre
• Salt 2-3 tablespoon
• Red Chillies powder 2-3 tablespoon
• Haldi powder  1 teaspoon
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 2 teaspoon
• Methidana   2 teaspoon
• Fennel 2 teaspoon
• Kalaunji 2 teaspoon
• Red Chilli Whole for tempering 5-6
• Karri patta   10-12

Procedure:

• Thoroughly wash the garlic cloves, then dry.
• Now apply salt and haldi on garlic cloves and keep in sunlight for 1-2 days.
• Heat oil in a pan , add garlic to it and cook on high flame for 10 minutes.
• Now remove the cooked garlic in a storage pot (Martaban), sprinkle remaining spices, pour over used oil. and mix well.
• Take 2 tablespoon oil in a frying pan, add whole chillies and Karri patta, fry for few minutes. Then apply temering on prepared garlic pickle.
• Keep in dark and cool place for 1 week.
• Tangy Garlic Pickle is ready to use.

Read more: http://miansari66.blogspot.com

Lemon Pickle لیموں کا اچار

Lemon Pickle is a tangy and mouth watering pickle full of vitamin C .  

Lemon Pickle لیموں کا اچار

Ingredients: 

• Lemon diced    1 kg
• Oil 1-2 litre
• Salt 2-3 teaspoon
• Red Chillies cutter  2-3 teaspoon
• Haldi 1 teaspoon
• Mustard  seed whole 2 teaspoon
• Fennel whole 2 teaspoon
• Fenugreek seed 2 teaspoon
• Kalaunji  2 teaspoon

Procedure:

• Mix all  spices together and apply on lemon diced.
• Keep in sunlight for 1 full day.
• Now put the spiced lemon in a Martabana or pickle pot, and pour over oil.
• Close the lid and keep the pot in a dark and warm place for 1-2 weeks.
• Delicious Lemon Pickle will be ready to eat.
• Serve with rice and dal dishes.

Read more: http://miansari66.blogspot.com/

Aaloo Batoun (Aaloo Baingan) Punjabi Style آلو بینگن

Aaloo Batoun is a Punjabi dish. Brinjal is cooked with potatoes. 


Ingredients:

• Bataoun (Baingan)/Brinjal     chopped 1/2 kg
• Potatoes coarsly chopped 250g
• Onion chopped 2
• Tomatoes chopped 2
• Garlic paste 1 teaspoon
• Ginger paste 1 teaspoon
• Oil 3/4 cup
• Green Chillies whole 2
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Saute onion in oil till soft.
• Add cumin seed, then gimger garlic paste, tomatoes and all remaining spices.
• Cook till oil separates.
• Add brinjal and potatoes and fry for 2 minutes , lower the flame and cook till tender.
• Sprinkle green chillies and coriander leaves and simmer for 2 minutes.
• Delicious Aaloo Batoun are ready.
• Serve with Roti.

Read more: http://miansari66.blogspot.com

Kabuli Chana Curry کابلی چنے کا سالن

Kabuli Chana Curry (Sufaid Cholay Ka salan) is a  rich of nutrition curry. It is a common man curry , road side vendor are serving Nann Cholay everywhere is market.

 کابلی چنے کا سالن

Ingredients:

• Chickpea (Kabuli/Sufaid Chana) 200g
• Onion  chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1cup
• Green Chillies whole 2-3
• Fresh coriander leaves  for garnish
• Baking Soda for soaking 1 teaspoon
• Salt to taste
• Red Chillies 1 + 1/2 teaspoon
• Haldi 1/2 teaspoon
• Cloves whole 4-5
• Black pepper whole 8-10
• Garam Masala powder 1 teaspoon

Procedure:

• Thoroughly wash and soak kabuli chana in enough water for 6-8 hours, while adding 1 teaspoon of baking soda.
• Take 2 glass of water in a pan, add soaked chana , onion, tomatoes and spices except garam masala.
• Cook on medium flame till tender. 
• Add oil and fry on high flame, when oil separates out add 1 glass water.
• Sprinkle garam masala and cook on low flame for 15 minutes.
• Garnish with green chillies and fresh coriander leaves and simmer.
• Delicious Kabuli Chana Curry is ready.
• Serve with roti/naan  and pickle or mint chutney raita. 

Read more: http://miansari66.blogspot.com/

Aaloo Ki Katlian آلو کی کتلیاں

Aaloo Ki Katlian is a very simple dish, when you have only potatoes and some spices and oil in your kitchen.  It is cooked in 10-15 minutes only. It is the only dish which Ayesha , my 13 years old daughter, can cook. This is her first dish to be loaded on Cuisine of Karachi blog.

Ingredients:

• Aaloo (potatoes) cut in small triangular slices       2
• Oil        2 tablespoon  
• Salt       to taste
• Red chilli powder    1/2 teaspoon
• Haldi      1/4 teaspoon
• Water      4 tablespoon

Procedure:

• Take oil in a pan. Put Aaloo in it and cook for 1 minute.
• Add all the spices and water, and cook for 10 minutes on a low flame.
• Delicious Aaloo Ki Katlian are ready.
• Serve  with Roti.

Read more: http://miansari66.blogspot.com/

Dal Chana Tarka / Dal Chana Fry دال چنا تڑکا

Dal Chana Tarka / Dal Chana Fry is one of the most consumed Dal in Pakistan. It is a very tasty vegetarian dish.



Ingredients:

• Dal Chana  250 g ( 1 Pao)
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 1-2 for tarka Dal/ chopped 1-2 for fry dal
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Black pepper whole 10
• Cloves whole 4
• Garam Masala 1/2 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Soak chana dal for 3-4 hours, wash and drain.
•  Boil Chana dal in enough water, drain and keep aside.
• Now fry onion in oil till golden brown.
• Add ginger garlic paste, tomatoes and spices  except garam masala. Fry for 5-6 minutes, then add dall and 2 glass water.
• Continue to cook on medium flame for 20-30 minutes.
• Adjust consistency of gravy.
• Sprinkle garam masala and  fresh coriander leaves and simmer for 5 minutes..
• Dal is ready for Tarka or fry.

Tarka  Dal:

• Oil 2 table spoon
• Garlic chopped 2 cloves
• Fry garlic in oil till golden, then pour over the prepared dal
• Delicious Tarka Dal is  ready.
• Serve with roti/boiled rice , pickle and onion chopped.

Fry Dal:

• Oil 1/2 tablespoon
• Prepared Dal as required
• Red Chillies whole 2-3
• Green Chillies chopped 2
• Onion chopped 1/2
• Fresh Coriander leaves 2 teaspoon
• Saute onion in oil , add red chillies whole, green chillies and cumin seed whole then add prepared dal 2-3 tablespoon and fry on high flame till most of the water evaporate. 
• Delicious Chana Dal Fry is ready.
• Serve with Tandoori Roti, green chillies chopped, shredded onion and pickle.

Read more: http://miansari66.blogspot.com

Marag/ Maraq (An Kurdish Dish, Iraq) مرق لحم

Marag/ Maraq (An Kurdish Dish, Iraq)

Marag/Maraq is a Kurdish, Iraqi dish. I am disclosing below the secret of this original recipe.



Ingredients

• 1. Mutton   1 -    1  1/2 kg
• 2. Broad beans (fasoolia)  500 g
• 3. Oil  1/4 -1/2 cup
• 4.Tomatoes chopped  2-3 nos.
• 5. Onion chopped 1-2 medium size
• 6. Lemon juice  1-2 teaspoon
• 7. Garlic crushed  one medium pod
• 8. Parsley leaves for garnish
• 9. Spices: salt to taste, Pimento powder 1-2 teaspoon, Turmeric 1/2 teaspoon, Cardamon small powder 1 teaspoon, Black pepper 1-2 teaspoon, Cinnamon 1/2 teaspoon, Paprika powder 1/2 teaspoon

Procedure:

• 1. Heat oil in a pan , add meat and fry for 2-5 minutes.
• 2. Add onion and garlic and fry for 2-3  minutes till onion is soft.
• 3. Now add tomatoes and spices and cook on low flame till meat is near to tender, add water if needed.
• 4. Now add broad beans and lemon juice and cook on medium flame till beans are done and meat is tender.
• 5. Sprinkle parsley leaves and simmer.

Read more: http://miansari66.blogspot.com

Aaloo Ki Bhujia آلو کی بھجیا

Aaloo Ki Bhujia

Aaloo Ki Bhujia is a very popular bhujia served with Kachori and Poori. It is a very low cost and low fat dish.





Ingredients:

• Potatoes , peeled and sliced 1 kg
• Tomatoes chopped  2
• Oil 2 tablespoon
• Water 2 glass
• Tamarind pulp (Imli)  2 teaspoon
• Green Chillies ,chopped 2-3  for garnish
• Fresh Coriander leaves for garnish
• Salt to taste
• Haldi powder 1 teaspoon
• Red Chilli powder 1 teaspoon
• Red Chilli cutter 1 teaspoon
• Coriander seeds whole 2-3 teaspoon
• Cumin whole 1 teaspoon
• Fennel whole 1/2 teaspoon
• Kalaunji whole1/2 teaspoon
• Methi dana 1/4 teaspoon
• Qasuri Methi dried 1/2 teaspoon
• Black pepper whole  10

Procedure:

• Take water in a pan add all ingredients to it and cook on medium flame till potatoes are tender.
• Sprinkle garnish and simmer.
• Serve hot with Kachori or Poori  or simply with Paratha.

Read more: http://miansari66.blogspot.com

Aaloo Ki Kachori آلو کی کچوری

Aaloo Ki Kachori is a tasty snack served with Aloo Ki Bhujia or Kabli Channay Ki Bhujia. It is usually served as a supporting dish on weddings.



Ingredients For Kachori:
Maida   1/2 kg
Suji  2 tablespoon
Salt to  1/2 teaspoon
Baking Soda 1/2 teaspoon
Oil for frying

Procedure for Dough:
Add suji,  salt and baking soda to the maida, then add enough water to make a fine dough.
Keep aside for 30 minutes

Ingredients For Filling:
Boiled Potatoes   3-4
Salt to taste
Chilli powder to taste
Ajwain 1/2 teaspoon
Imli Ka paste  1 teaspoon
Green Chillies paste  1 teaspoon
Fresh coriander leaves finely chopped  1 teaspoon
Cumin seed whole 1/2 teaspoon

Procedure for Filling
Coarsely mash potatoes add all spices and mix well. Keep aside.

Procedure For Kachori:
Make small balls from dough.
Take a dough ball and flat  it 3-4 inch round, place a small portion of filling on it, then surround it with surrounding dough to seal filling. Round then flat again. Make more Kachori in the same way.
Now heat oil in a Karahi, slip one by one 3 to 4 Kachori in it from the side of the Karahi. Deep Fry till light golden.
Kachoris are ready.
Serve hot with Aaloo Ki Bhujia or Channay Ki Bhujia.

Read more: http://miansari66.blogspot.com

Moong Ki Kharri Dal مونگ کی کھڑی دال

Moong Ki Kharri Dal

Moong Ki Kharri Dal is a dal dish cooked in deifferent manner than a normal patli (thin) dal.





Ingredients:

• Moong Dal  200 g
• Onion chopped 1
• Tomato  chopped 1
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1/2 cup
• Salt to taste
• Haldi  powder 1 teaspoon
• Red Chilli powder 1 teaspoon
• Green Chillies chopped 3-4
• Fresh Coriander leaves for garnish

Procedure:

• Wash and soak dal in water for 1 hour, then drain.
• Saute onion in oil, then add tomato , ginger, garlic and spices. Fry for 3-5 minutes then add soaked dal.
• Fry for 2 minutes then add 1/2 glass water and cook till dal is tender.
• Sprinkle Green chillies at last. Then garnish with Fresh coriander leaves.
• Delicious Moong Ki Kharri Dal is ready.
• Serve hot with roti and salad.

Read more: http://miansari66.blogspot.com

Dal Makhni دال مکھنی ਦਾਲ ਮੱਖਣੀ

Dal Makhni is a most popular dal dish of Punjab. Its buttery flavour and creamy texture gives this dish a unique popularity.

दाल मखानी

Dal Makhni 

دال مکھنی

Ingredients:

• Sabut Mash ki Dal/ Mah de Dal (Black whole lentil)   1 cup
• Rajma/Lal lobia (Red Kidney Beans)  1 tablespoon
• Onion chopped 1
• Tomatoes chopped  2
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies for garnish 2
• Fresh Coriander leaves for garnish
• Fresh whipped cream for garnish  1 table spoon
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Asafoetida (Hing)  1 pinch
• Garam Masala 1/2 teaspoon

Tarka Ingrdients:

• Butter 1/2 cup
• Garlic cloves chopped into discs   4-5
• Cumin seed whole 1 teaspoon
• Red Chillies whole 3-4
• Ginger cut into sticks (Julienne cut)  1 teaspoon

Procedure:

• Soak sabut mash ki dal and rajma in water 5-6 hours.
• Take 2-3 cup water in a pan add dal, rajma , onions, tomatoes, ginger garlic paste and spices.
• Continue to cook on medium flame till dal and rajma are tender.
• Slightly mash with hand masher, then garnish with fresh coriander leaves, green chillies and fresh cream.
• Simmer for 1-2 minutes.
• Dal Makhni is ready for Tarka.

Tarka Procedure:

• Heat butter in a frying pan.
• Add garlic cloves  , fry till light golden.
• Then add red chillies whole, cumin seed and ginger, fry for 1-2 minutes.
• Pour over the prepared Dal Makhni.
• Dal Makhni is ready to serve.
• Serve with Roti/ boiled Rice and pickle.

Read more: http://miansari66.blogspot.com/

Moong Ki Dal مونگ کی دال

Moong Ki Dal

Moong Ki Dal is a very tasty dal dish, easy to cook and tangy.



Ingredients:

• Moong Dal  1 cup
• Water 3 cup
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Tomato chopped 1
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Green Chillies chopped 2 for garnish
• Fresh Coriander leaves for garnish
• Garlic Chopped/sliced 2 cloves for Tarka
• Red Chilli whole 3 for Tarka
• Cumin seed whole 1/2 teaspoon for Tarka
• Onion chopped 1 for Tarka
• Oil or Butter 1/2 cup for Tarka

Procedure:

• Take water,  dal, ginger and garlic crushed, tomatoes and salt, chiili and haldi in a pan and cook on medium flame till dall is tender. Adjust cosistency of gravy according to your choce, thin or little thick. Dal is ready for applying Tarka (Tempering)
• Now in a frying pan heat butter/oil add red chilli and garlic slices and fry  till garlic is golden then add cumin seed and onion , fry for few minutes then pour over prepared dal as a tarka. Garnish with fresh coriander leaves and chopped green chillies.
• Delicious Moong Dal is ready. serve with chapati or boiled/fried rice and Achar.

Read more: http://miansari66.blogspot.com

Mash Aur Chanay Ki Dal چھلکے والی ماش اور چنے کی دال

Mash aur chanay dal is a combination of two dals. It is a delicious dal available round the year.



Ingredient:

• Dal Mash Split with skin  100 g ( 1/2 pao)
• Dal Chana  100g (1/2 pao)
• Onion chopped 1 large  
• Tomatoes chopped 2-3
• Ginger paste  1 tsp
• Garlic paste 1 tsp
• Oil 1 cup
• Red chilli powder  1/2 tsp
• Haldi 1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Salt to taste
• Garam masala  1 tsp
• Green chillies whole  2-3
• Water 1/2  -  1 cup
• Fresh Coriander leaves for garnish

Procedure:

• Soak dal in water for 1 hour, separately, then wash to remove excess skin of mash dal.
• Fry onion in oil till golden.
• Now add ginger, garlic tomatoes and  spices except garam masala.
• Fry for 3-4 minutes then  add dal and water.
• Cook on medium flame till tender.
• Adjust gravy by adding more water.
• Sprinkle garam masala and  add green chillies and simmer for 5 minutes.
• Garnish  with coriander leaves.
• Delicious Mash aur Chana dal is ready.
• Serve with Boiled/Fried Rice/Roti and Salad, Podina Chutney and Pickle.

Read more: http://miansari66.blogspot.com

Chanay Ki Daal Aur Lauki (Bottle Gourd) چنے کی دال اور لوکی

Chanay Ki Daal Aur Loki is a simple and tasty vegetarian dish.

Chanay Ki Daal Aur Lauki

Chanay Ki Daal Aur Lauki

Ingredients:

• Chanay Ki Daal (boiled) 200g
• Lauki (bottle Gourd) chopped , 1 small
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies  2-3 
• Fresh Coriander leaves for garnish
• Oil 1 cup
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam  Masala 1 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add tomatoes, ginger garlic paste and spices and fry for 3-5 minutes.
• Now add Lauki and cook on low flame till lauki is tender.
• Add boiled Chana daal and cook for 10 more minutes on low flame.
• Sprinkle green chillies and fresh coriander leaves and simmer.
• Add some water if needed during cooking to adjust gravy.

Read more: http://miansari66.blogspot.com

Mash Aur Chanay Ki Dal چھلکے والی ماش اور چنے کی دال

Mash aur chanay dal is a combination of two dals. It is a delicious dal available round the year.



Ingredient:

• Dal Mash Split with skin  100 g ( 1/2 pao)
• Dal Chana  100g (1/2 pao)
• Onion chopped 1 large  
• Tomatoes chopped 2-3
• Ginger paste  1 tsp
• Garlic paste 1 tsp
• Oil 1 cup
• Red chilli powder  1/2 tsp
• Haldi 1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Salt to taste
• Garam masala  1 tsp
• Green chillies whole  2-3
• Water 1/2  -  1 cup
• Fresh Coriander leaves for garnish

Procedure:

• Soak dal in water for 1 hour, separately, then wash to remove excess skin of mash dal.
• Fry onion in oil till golden.
• Now add ginger, garlic tomatoes and  spices except garam masala.
• Fry for 3-4 minutes then  add dal and water.
• Cook on medium flame till tender.
• Adjust gravy by adding more water.
• Sprinkle garam masala and  add green chillies and simmer for 5 minutes.
• Garnish  with coriander leaves.
• Delicious Mash aur Chana dal is ready.
• Serve with Boiled/Fried Rice/Roti and Salad, Podina Chutney and Pickle.

Read more: http://miansari66.blogspot.com/

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