Tempting recipes you all SHOULD try in this rainy season!

Latest   January 21, 2019
Rain or thunder, food is a must.

It’s raining! It’s raining!

One thing that gets Karachiites even more excited than food is rain. People are ecstatic to be witnessing this rainy season. The only thing that can make this weather even better is the addition of these scrumptious treats.

Here’s what you all need to try:

Daal Kay Samosay

Ingredients:

  • Yellow Lentil 1 packet
  • Samosa Wrap 1 dozen
  • Chopped Onion 1
  • Lemons 2
  • Chopped Green Chilies 2
  • Chopped Fenugreek 1 bunch
  • Egg Whites 2
  • Salt to taste
  • Oil to fry

Method:

  1. In a bowl, add in 1 packet fried Yellow Lentil, a bunch of chopped Soya,
  2. Add 2 lemon juices, chopped Green Chilies and chopped Onions.
  3. Mix it and fill it in the samosa wraps and bind it with the egg whites.
  4. Prepare all the samosa like this.
  5. Deep fry them in oil till golden brown and serve them with tamarind Chutney.

Crispy Aloo Chaat

Ingredients:

  • Potatoes peeled, chopped and boiled                                    ½ kg
  • Oil                                                                                                           ¼ cup
  • Garlic                                                                                                     1 tsp
  • Salt                                                                                                         1 tsp
  • Black pepper                                                                                      ½ tsp
  • Chili powder                                                                                       1 tsp
  • Crushed red pepper                                                                       1 tsp
  • Chat masala                                                                                        1 tsp
  • Tamarind pulp                                                                                   1 cup
  • Spring onion chopped with leaves                                            ½ cup
  • Sugar                                                                                                     1 tsp
  • Coriander leaves chopped                                                           2 tbsp
  • Green chilies chopped                                                                   2 tbsp
  •  Ingredients for Baghar
  • Curry Leave                                                                                     hand full
  • Mustard seeds                                                                                  1 tsp

Method:

  1. Samosa pattis cut in thin strips and deep fry.
  2. Assemble all the ingredients.

Beef Haleem

Ingredients:

  • Beef boneless      1 kg
  • Oil                        1 cup
  •  Onion                   2 sliced
  • Haleem wheat        ½ kg
  • Gram lentil             1 ½ cup
  • Barley                    1 ½ cup
  •  Oil                         ¼ cup
  • Ginger garlic paste      2 tbsp
  • Chili powder           3 tbsp
  • Coriander powder     3 tbsp
  • Salt       2 tbsp
  • Turmeric  1 tbsp
  • Cumin roasted and crushed     2 tbsp
  • All spice    2 tbsp
  • Chopped coriander leaves   ¼ cup
  • Mint leaves    20
  • Green chilies chopped    4
  • Chat masala     1 tsp
  • Lemon       2
  • Brown onion   ½ cup

Method:

  1. Soak together wheat and barley overnight and gram lentil separately
  2. Next morning cook wheat and barley with 10 cups of water on low flame till tender
  3. Boil gram lentil in 6 cups of water on low flame till tender, cool and blend all three together
  4. Heat 1 cup oil add sliced onion fry till light golden add ginger garlic paste 2 tbsp, chili powder, coriander powder, salt, turmeric, cumin and cook covered
  5. Add 4 to 6 cups of water cover and cook till tender, then mash beef very well with hand blender
  6. Now mix mashed beef with blended wheat and gram mixture
  7. Put to cook in a pan meshing very well adding little little water
  8. Add all spice and chat masala and keep mashing very well, cook for at least half an hour, lastly heat ghee ½ cup
  9. Add 1 sliced onion, fry till light golden, give baghar on top of haleem in a serving bowl
  10. Garnish with chopped greens, ginger sliced, lemon.

Jalebi

Ingredients:

  • FOR SHEERA:
  • Sugar 1 kg
  • Water 250 grams
  • FOR JALEBI:
  • Khameer 100 grams
  • Flour 200 grams
  • Soda Pinch
  • Water 100 grams
  • Oil for frying

Method:

  1. Cook sugar and water together till it gets a boil.
  2. Then turn off the stove.

 

  1. Method:For Jalebi
  2. Mix all the ingredients except oil and make a paste.
  3. Now put the mixture in jalebi cloth and make jalebis in hot oil.
  4. Fry till it gets brown in color from both the sides.
  5. Now put them in prepared sheera and serve.

Palak kay Pakoray

 Ingredients:

  • Spinach Leaves 10-12
  • Turmeric ½ tsp
  • Chickpea Flour 1 cup
  • Egg 1
  • Green Chilies 2-3
  • Chicken Cube 1
  • Yogurt 1 tsp
  • Cumin (roasted & ground) 1 tsp
  • Button Red Chilies (crushed) 1 tbsp
  • Salt to taste
  • Soda bi Carb ½ tsp
  • Oil (for frying) as required

Method:

  1. Soak spinach leaves with ½ tsp turmeric.
  2. Remove from water and keep them aside as it is.
  3. Sieve 1 cup chickpea flour in a bowl, add 1 egg,
  4. Add ½ tsp soda bi carb, 1 chicken cube and 1 tsp yogurt. Mix well.
  5. Add luke warm water to it, and make a fine paste.
  6. Now add 1 tbsp crushed red chilies,
  7. Add 1 tsp roasted and ground cumin, green chilies and salt.
  8. Dip each spinach leave in the mixture and deep fry,
  9. Add till they turn golden brown. Serve with chili sauce.

And not to forget the MOST important, Kashimiri Chai

 Ingredients:

  • 3 cups of water
  • 2 teaspoons of organic oolong tea (such as organic Wu Yi oolong tea)
  • 1 1/2 cups of milk
  • 1 teaspoon of cream (optional)
  • Salt to taste
  • Pinch of baking soda
  • Seeds from 4 green cardamom pods
  • 4 almonds

Method:

  1. In a small pot, bring the water to a boil.
  2. Add the tea and baking soda, and steep for 5 minutes on very low heat.
  3. Add the salt, milk and cream to the pot and bring to a boil.
  4. Crush the cardamom seeds and almonds together to form a coarse powder. Place ½ teaspoon of this powder in each serving cup (makes roughly 3 servings). Or add the spices directly into the pot in Step 3 and strain out with the tea leaves in Step 5.
  5. Remove the tea leaves and pour the tea into each serving cup, over the powder.

All recipes are taken from www.masala.tv!