Peel&chop 5 medium carrots. Boil them until soft.
Heat 1tbsp oil in a pan and add 1 crushed garlic clove& 1/2tsp ground cumin for few minutes then add carrots and 2tsp lemon juice and cook for further few mins.
Remove from heat and allow to cool for 10mins.
Place carrot in a blender with 3tbsp yogurt and mix until smooth.
Serve the carrot dip with breadsticks or warmed pitta bread.
Blend 1 packet of cooked beetroot with 3tbsp yoghurt and a little water.
Serve with toasty fingers or roti or veg
Chicken and pumpkin curry
This vegetable named as kadu is our beloved prophet Mohammed saww favourite vegetable. If you haven’t ate it then why don’t you try this today with chicken. Easy and simple and you get to follow a sunnah!
1 roaster (small pieces)
1 large kadu green pumpkin chopped
2 large onions
2 tsp garlic chopped finely
2 tsp ginger chopped finely
1tsp chilli powder
1/4 tsp haldi
1 tsp salt (or to taste)
Oil for cooking
Heat 4tbsp oil in a karahi and slightly sauté the onions till golden brown. Add the garlic&ginger.
Sauté for 5-7mins
Add the chopped tomatoes and sauté for 10mins.
Add haldi,chilli powder& salt
Add a little water, keep stirring
When the curry paste leaves its oil
Add the meat, fry for 10mins.
Cover and cook for further 15mins.
When it leaves oil, add chopped kadu and mix through. Add a cup of water and cook on medium heat until the vegetable is mashed.
Garnish with coriander and serve with rotis.
Pakistani rice pudding
1&1/2 litre milk
1/2cup grounded rice
1/2 to 1cup sugar
Crushed almonds for deco
In a saucepan add milk and bring to boil. Add rice and keep stirring until it thickens,add sugar to the milk. Keep stirring and then add pinch salt and remove from heat.
Garnish with nuts and serve cold and hot.
2cups rice soaked
1 large onion chopped
2tins of chickpeas drained
1tsp garam masala
1/2tsp black pepper powder
1 each of cinnamon stick&elachi
In pan heat the oil and sauté the onions until dark brown.
Carefully add water and let it boil for 10-15min. Sieve the onions out and add salt and all other spices.
Add the drained chickpeas and let it boil for 10 or so until soft.
Add rice and let it cook then once the water reduces, cover and cook until nice and fluffy.
Serve with chutney,raita or broast
Karachi lamb biryani
This biryani is a special biryani from Karachi which my friend shared with me.
I blend all the spices and keep them in a airtight container and use how much I want.
1kg lamb (mix,neck,leg)
2-3cup rice soaked
2-3 onions chopped
2-3tbsp garlic&ginger paste
2 boiled eggs
2-3 potatoes cut and boiled
Biryani masala: blend of red dried chillies,salt, dried plums, coriander, garlic, ginger, turmeric, black jeera, bay leaf, cloves and cardamoms.
In a large pot/pan add onions meat garlic&ginger with 2glasses of water and let it boil. Cover and cook until meat is tender. Dry water and add oil and the biryani masala and mix. Add tomatoes and cook until masala leaves oil. Check the salt and leave aside.
Boil rice under 1/2 cooked, drain and leave aside.
In a serving pan/dish spread a layer of rice then meat and then rest of rice. Garnish with slices of egg and potatoes with green chilli.
Cover and cook on steam until rice is fluffy.
Serve with yogurt