BAVARCHI KHANA

Here are a few photos of the dishes that I have made and for some reason the notes or method of cooking has not coincided with the photo, but I have numbered them and you won’t get confused. If you still do write on the blog and inquire. 🙂

1.  Salt and Pepper Saute Shrimps in garlic butter with Singaporean Noodles in black bean sauce. Extremely easy and takes hardly 8~10 minutes to prepare i.e., once you have cleaned the shrimps and boiled the noodles for 5 minutes. To Saute it takes not more than 2-3 minutes. Black Bean sauce is available in the Chinese grocery stores. Use a good quality non-stick WOK and wooden spoons.

2. Home made dough – Spinach and Cheese Baked Patties, add milk and butter to the flour and make dough with salt as per taste. Filling could be anything from mince meat to chicken etc., the one in picture below is Spinach and Cheese.

Normally ppl use Paneer, I never use it because its salt-less and tasteless. I use Lebanese Cheese called Anari, don’t use the Greek Feta its very salty and breaks. Whereas Anari does not break and has less salt in it. First you need to slice the cheese and place it in a non-stick frying pan with a touch of oil and place it on the frying pan, once they are golden brown turn it and then repeat the process.

It takes 2-3 minutes do that, slice it into small pieces and mix it with cooked spinach and use it as filling. Making spinach is very easy just chop a clove of garlic and a pinch of cumin seeds in oil and stir fry the chopped spinach add salt later and keep it aside to cool down. Add cheese when its cool and use the whole stuff for filling the patties.

Preheat oven at 350F place patties in a tray, brush them with a little bit of butter and turn them once they are golden brown on one side, repeat for the other side. The whole baking time does not exceed more than 7-8 minutes. Use convection oven for good results. See the color of the patties in photo its golden brown.

3. STEAK MEAT.  Making good steaks is very easy and, very difficult. Easy, once you know how to make them, difficult if you don’t know. The most important thing is the quality of meat. Most ppl go after cheap meat without knowing what to buy? Common mistake is, ignorance. Most desi butchers don’t know the name of the right cut and they also don’t even know how to cut meat for steaks? They always say, Baaji take Under-Cut, its very good for steaks. aNO. Don’t even listen to him. Tell him you want Veal Rib Eye or Veal Fillet Mignon, if he doesn’t know tell him “Puth ka Gosht” or ChaaNp. :p

In the picture below you see the meat in two containers, its the Rib Eye Steak with T-Bone. Generally I buy without bone i.e.,  if I have to fry steaks and T-bones are good for BBQ.   So, take a look at the picture below see the quality of meat, it is very good, it’s Veal T-Bone Steak. De-bone it yourself or ask the butcher to de-bone it. Without bone is good for fried steaks, because there is always blood near the bone. In BBQ the blood drops out. Remember they needed to be sliced cross section with a thickness of just about half an inch thick.  I have seen badly cut long steaks in PASANDA meat style. Add  salt and freshly ground pepper and leave it for about an hour. Before you cook them frying or BBQ, its important that they are at room temperature not frozen or chilled.

4. COOKED STEAK:  A Plate of Steaks is ready to serve: In the picture you will see the plate looks very attractive when garnished properly. This picture was taken not with the intention of demonstrating here, I cooked it when I was home alone and took the picture just like that. The things missing in the plate are the greens or the green vegetables. So remember to garnish your plate meticulously and passionately without forgetting the greens.

The Steak is without the bone and its Stir fried in butter on very high heat ONLY 30 seconds each side in a cast iron frying pan. The more you fry it to make it well-done the more hard and rubbery it becomes. Good quality Veal has no blood, its also not pink from inside, so don’t worry. Keep the steaks in a dish, they will shed a little bit of water in the dish. Use that water in making the sauce. Sauces can be made from many things, the most common is by using corn starch and Soy Sauce.

After you have finished frying all the steaks, add a little bit of butter to the pan, pour out the water from the cooked steaks into the pan,  add the soy sauce + corn starch + water stirred into the frying pan, keep stirring it gently on medium heat and when its medium thick take it out. Don’t mess up your sauce, it should not be watery or, thick paste. Keep it separately in a sauce pan to pour it on individual plates.

Garnishing is the most important part of any cooking. It increases the appetite of a person when its garnished well. In the plate you see a couple of steaks with sauce under it not over it. Then you see Avocado in Mornay Sauce with a slice of boiled egg. Glazed Pear and Glazed Plum in brown sugar or Jaggery, a baked potato and a slice of tomato. Greens are missing as I have mentioned but, you should not forget it. Like, lettuce, cucumber, celery, broccoli etc., use your imagination. Viola There you go. Garnish the plates individually for every person, most ppl do not know how to serve themselves, so make individual plates. Its ideal for 6~8 ppl and not for a party for 30-40 people.

5. Bong Nihari: The Art of making good Nihari depends on the quality of meat you buy. Remember its once again the quality of meat that is important. Get Veal Shanks or Jarret de Veau or Bong Ka Gosht. Beef tastes good but, the fiber is thick. Also, not everyone is happy with red meat. You must buy the bones especially bone-marrow tastes good, even if one doesn’t like the bone-marrow, never mind you still need bones for making stock. The meat needs to be cooked separately till it is very tender. Take a look at the pictures below Nihari already prepared and ready to serve. The recipe is absolutely from scratch, no Shan Masala in it. Remember you don’t have to add too much chili & ginger, here its just for show its always better to keep all the LAWAZMAT on the side and let people add according to their taste.

 A close-up of the same picture but, with more gravy in it

A close-up of the same picture but, with more gravy in it

5. Bong Nihari

5. Bong Nihari

4.  A Plate of Steaks

4. A Plate of Steaks

3.  STEAK MEAT

3. STEAK MEAT

2.  Spinach and Cheese Patties

2. Spinach and Cheese patties

Saute Shrimps with Singaporean Noodles

1.  Saute Shrimps with Singaporean Noodles

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  1. #1 by khansahab on June 12, 2008 - 9:58 PM

    Excellent yummy looking pictures.

    We are in for a real “treat”!

  2. #2 by khansahab on June 12, 2008 - 10:12 PM

    Recipe request:

    Does anyone know how to make good quality Butter Chicken? I once had it in a restaurant but have not managed to eat it ever since?

  3. #3 by Awas on June 12, 2008 - 10:27 PM

    I have got the Dastar Khawan all set up with the help of Theossa…just waiting for the dishes to arrive now!!!

    Khansahab, I have ordered Natalie as a starter for you…I hope Theossa doesn’t mind…

  4. #4 by khansahab on June 12, 2008 - 10:50 PM

    Awas,

    Natalie is the main course actually. Theossa doesn’t mind surely?

  5. #5 by JAVED A. KHAN on June 12, 2008 - 11:22 PM

    Everyone claims to make “Imam Bayaldi. But, the Turkish recipe of stuffed eggplants in olive oil is a classique dish with an interesting background. The name “Imam Bayaldy” roughly translates as, “The Priest Fainted,” though no one knows the actual myth. Some say the Imam was so overcome by the deliciousness of this dish that he keeled over. HERE IS THE RECIPE FOR IMAM BAYALDI.

    Others say he was overcome with shock by the amount of viring olive oil in the dish. Whatever the case is, Imams and Mullahs love good food and they can faint not only by the thought of food, especially Halwa, but also in the name of a million year old creature. The fact is egg plants consume a lot of oil just like a sponge and the taste of an eggplant whether it is cooked in the desi way or the Turkish way remains unique. Here is how to do the Turkish way:

    3 medium Italian eggplants
    Salt as per taste and desire
    6 medium onions, finely sliced into rings
    15 oz. can of diced fresh tomatoes
    Half Cup olive oil
    6 large cloves garlic
    1 Cup water
    2 tablespoon flat, leaf parsley nicely chopped
    1 small red onion, chopped (this is besides the other 6 six white ones)

    Cut eggplants in half, lengthwise. Make slashes in the pulp length wise and sprinkle a little bit of salt. Soak in cold water with a weighted plate on top(This process is to remove bitterness or “batka taste” from the eggplants – but these days you don’t get any bitter eggplants – so you may even skip this part) Slice the onions into rings and wash it with cold water and leave it in it for 10 minutes with the eggplant then, rinse and dry them both, the onions and the eggplant. Mix together the onion rings and diced tomatoes add salt in a frying pan with a little bit of olive oil.

    Take a non-stick oven dish that can go on the oven add two table full of olive oil and arrange the eggplant cut side up in a single layer. Stuff the tomato onion mixture into the slashes and then top with the remaining mixture. Add a couple of garlic cloves on top of each eggplant and drizzle with remaining olive oil. Pour 1 cup water around the vegetables and cover with aluminum foil but make a few tiny holes in it and let it simmer for 1 hour at 300 F or until they become tender, use a knife to check that it passes through the eggplant like it does in butter.

    When cooked, leave it to cool before transferring to a serving dish and sprinkle with parsley and red onion to serve at room temperature. Serve with crispy Tandoori Nans Rampuri Kebabs and some green salad for a meal that you can keel over as well.

    Boyz, do we have some females here to wake up the fainted ones? Like the Baandhees waving handheld fans for the prince and princees? Bon appétit!

  6. #6 by JAVED A. KHAN on June 12, 2008 - 11:44 PM

    There is a myth about eggplants:

    Once upon a time a King, while he was looking at an eggplant remarked:

    The eggplant is a very ugly vegetable.

    The Wazir or the Vizier, responded: Your Highness you are absolutely right, its a strange vegetable it neither grows on the ground nor on trees, in fact God has nailed it on its head and made it hung in the air and look at purple colour it is so unappealing that the moment you see it, you loose your appetite. The King heard him said nothing, and kept quiet.

    After a few weeks, the King said, this eggplant is a very good vegetable.

    The Vizier responded: Your Highness, you are absolutely right, its a very beautiful vegetable and it grows in very hygienic conditions, away from the dirt of the land and free from all the other foul substances that are there on the earth. And it has such a pleasing purple colour that it is undoubtedly the best of all the vegetables and as a proof, God has even placed a crown over its head, hence an eggplant is definitely The King of all the vegetables.

    The King says to the Vizier, last time when I said its an ugly vegetable, you said something else and today when I said, its a beautiful vegetable you have left no stone unturned in praising this vegetable, so whats the matter with you?

    The Vizier pleaded for forgiveness begged him to spare his life, clasped his hands and said:

    My Lord, My Majesty, Your Highness, I work for you, I don’t work for eggplant. BaadShah Salamat, mai aapki naukri kerta hoon baingan ki nahee.

  7. #7 by Mohammed Munir on June 13, 2008 - 11:05 AM

    Javed Khan …

    Nice storey about the ‘Baingan & Wazir’, and I think this is how the Wazir was later called “Thaali Ka Baingan”, and this phrase came into being 😉

    theossa …

    With this new “Bavarchi KHAN” and all these tempting pictures and receipes,

    Ab Tera Kiya Hoga ‘theossia’ 🙂

  8. #8 by abdul on June 13, 2008 - 4:42 PM

    This website is just getting better and better each day. We have a wide response on our cricket threads as well as hot cars and gals and this new feature of recipies is just outstanding. If I get time I will try to make it as it looks delicous. I recommend that u post the recipie with the pics and please number the step by step plan so it easy to follow and indeed make. Great idea and all the best.

    Salaam-Abdul

  9. #9 by theossa on June 13, 2008 - 6:12 PM

    Well, after reading the early posts on Bavarchi Khan, I have a recipe for you guys. Get plenty of hot chilies and some sea salt and marinate Awas and Khansahab for a day. After that put them on the Sharjah’s desert sand at 12:00 pm next day with their faces looking at the sky, and never flip them. After two hours give me a phone call and take the phone to these two and tell them, “That’s what you get by messing with theossa’s girl Natalie”.

    Munir: I wish you get diarrhea for playing with my emotions. I’m very sensitive about food man.

    Ok, who ever makes Javed’s recipe, please send me a plate.

  10. #10 by Awas on June 13, 2008 - 10:17 PM

    What is today’s handia from the master chef?

    Theossa

    Khansahab is already planning ‘9 and 1/2 days’ with that gal…

  11. #11 by JAVED A. KHAN on June 14, 2008 - 1:44 AM

    Salman

    I have added a picture of baked beans above, its not a dish because its so darn easy that anyone can make it. Just get baked beans can “Heinz” brand (green tin) and take two table spoon of cooking oil, chop half onion (no slice but chop) and after heating the oil on medium heat for one minute add the onions don’t brown them just let them go “phusssh” and then empty the baked beans can in it, let it simmer on slow heat for 2-3 minutes. Cut a few green chillies and add, salt according to taste and viola its ready. This is just the vege bit of it.

    If you like to add more protein to the beans which already have a lot, then using a non-stick frying pan pour only half teaspoon oil and whip two eggs gently (not too much so that you can see the yolk and the albumen separately when cooked) and pour it in the pan and “rumble tumble” it and take it out within 30 seconds, mix it in the baked beans and thats the picture you see above. Ideal for breakfast and even for an instant dinner. Get hold of Pita bread and some salad, its a complete meal.

    Light Red Kidney Beans which desi’s call it “Rajma” there is an Arabic way of cooking it and its also very easy and extremely delicious.

    There is a well known brand of beans here called “Giant” Light Red Kidney ( I prefer light red over dark red) Beans and for that you have to use Olive Oil. Two table spoon or may be one if you are conscious but, olive oil is healthy. Chop a clove of garlic in it and again don’t let the garlic go brown, empty the can in the pan and then after adding green chillies what you should do is, take half cup of cold water and mix corn starch (corn flour) one table spoon and when the beans are boiling add that to make it thick. Then cut a big tomato in cubes and also jhonko it (shove it) in the beans, you don’t have to cook it for long, just cover the lid so that the tomatoes get a little bit dheela and soft. Salt as per taste. And, if you want to make it a little more yummy squeeze half fresh lemon in it.

    Goes well with Boiled eggs, pita bread, lettuce and if you can make Hummus from the cans nothing like it. I will tell you the best way to make very good hummus later and no hummus is complete without Tahine and olive oil and of course Olives. I love them. Happy Eating.

  12. #12 by Mohammed Munir on June 15, 2008 - 7:57 PM

    Butter Chicken for Khan Sahab …

    Butter Chicken or Murgh Makhani, as it is called in plan Indian language, is an authentic Indian dish originated from the Punjab region of India. The dish is nowadays, popular in various countries all over the world that have a tradition of Indian restaurants. While the dish’s general recipe is well known, the actual flavour can vary from restaurant to restaurant, even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.

    Making Butter Chicken:

    It is a dish made by marinating pieces of chicken overnight in a yoghurt and spice mixture usually including ‘garam masala’, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic.

    Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

    “The legend has it that an English customer walked in a Delhi restaurant late at night when all dishes were finished, so the chef just threw a leg of tandoori chicken in a gravy of butter and tomatoes and some mild spices. The dish was loved and became a regular fare”.

    Now the Recipe of all famous, “The Butter Chickem”:

    Ingredients:

    • 1 chicken, cut into 8 pieces
    • Salt
    • 1 teaspoon garam masala
    • 1 tablespoon lemon juice
    • 1 green chili pepper, seeded and roughly chopped
    • 2 teaspoons fresh ginger paste
    • 3 garlic cloves, peeled
    • 4 green cardamom pods
    • 1/2 pint yoghurt
    • 2 teaspoons paprika
    • 1 1/2 teaspoons chili powder
    • Orange food coloring (optional)
    • 2 ounces butter, melted, for basting
    • 6 ounces unsalted butter
    • 1 large onion, cut crosswise and sliced thin
    • 1/2 cup ground almonds
    • 1/2 pint sour cream
    • 4 tablespoons heavy cream

    Directions:

    – With a sharp knife make regular slits through the skin and flesh of the chicken portions; rub with salt and garam masala, then sprinkle with the lemon juice; grind the green chili, ginger, garlic and cardamom to a fine paste; mix this paste with the yoghurt, paprika, chili powder and a few drops of orange food coloring (optional); place the chicken and the spice mixture in a large bowl or dish and give a good swirl so the pieces are evenly coated, cover and set aside (in the fridge) for 4-5 hours to marinate (keeping it overnight is even better as it will increase the flavour and the chicken will be really tender); remove the chicken and place on a greased baking tray and cook in a preheated oven (400F) for 45-50 minutes, turning as they get golden-brown and crisp; brush the portions with a little melted butter occasionally.

    – Melt the unsalted butter in a saucepan and saute onion until just starting to brown, about 8-10 minutes; add ground almonds and saute until lightly toasted and fragrant; add the remaining marinade, sour cream and heavy cream; gently heat, without boiling for 5-6 minutes; pour the sauce over the baked chicken and serve as a main dish with naan bread.

    – We can also serve this with steamed basmati rice (the sauce is excellent) but might try a pullau even cause this deserves something more elaborate.

    Note1: Use ultra-thick, Greek yoghurt for both the yoghurt AND the sour cream called for in this recipe. There are different fat levels, which can be selected depending upon taste and flavour required.

    Note2: We can also try several different variations of butter chicken each with a little variaty, till we fiund ‘just right’ (to our individual taste, anyway). It is better not to use the food colouring, and it is prefered to soak some saffron in a tiny bit of warm milk and stir that in for colour. May not be traditional, but that’s for flavour and sweet saffron smell.

    Khan Sahab, if you ever cook it, do remember “theossa” while eating it 😉

    “Tum Ko Qasam Hai Kay Naa Tum Khanaa Iss Ko Khaali”
    “Taza Taza Butter Nan, Du Chaar Sath Khanaa” 😉

  13. #13 by khansahab on June 15, 2008 - 9:13 PM

    Mohammad Munir,

    Thanks so much for this recipe. I will print it off and pass it to my mum.

    Thanks once again.

  14. #14 by Mohammed Munir on June 19, 2008 - 11:30 AM

    Javed Bhai …

    How about some new recipe ?

  15. #15 by JAVED A. KHAN on June 19, 2008 - 3:38 PM

    Munir;

    Kya Turkey may jaa ker Bavarchi ka kaam kerna hai? Aren’t you going to Turkey tomorrow?

    Chalo don’t go there with a sad face, how about a dessert that even a kid can make without even going anywhere near the cooker? Even khansahab can make it using microwave oven for one minute thats all.

    Mango Soufflé

    Ingredients:

    1. Mango Pulp or puree tins from any desi store. (about 450 gm) I tin enuff
    2. Gelatin plain un flavoured 2 sachets (you get Halal Gelatin so look for it)
    3. Whipping Cream 35% wali about 250 ml. carton
    4. One cup sugar (preferably castor sugar, ‘coz its easy to dissolve)

    Whip the cream in a big bowl with a spout, using electric egg-beater starting on high and then gently reducing the speed to low till the cream is fully whipped.

    Add sugar to the cream and whip it for a few more seconds to dissolve the sugar.

    Add mango pulp to cream and sugar and whip again. (If you have fresh mango, cut small pieces or use tinned mango pulp just to feel the real mango taste in your mouth, if you don’t have don’t bother just the pulp is enuff)

    Separately, prepare the Gelatin as follows:

    Take 2 Sachets of gelatin (remember plain one not flavoured) and dissolve it in ¾ cup of COLD water (just tap wala is enuff) stir it and try to dissolve the gelatin. Take additional ¾ cup of WARM water not hot (just one minute in microwave is enuff) add to the gelatin mix and stir it well.

    Then pour out the gelatin in to the bowl with cream + mango and stir it with the egg beater for a few more seconds.

    Voilà there you go …its ready, now pour out the whole thing in to a serving bowl in which you wanna set it, did you notice why I emphasized the big whipping bowl with a spout? Yeah to pour it out easily in to the serving bowl. You get good quality PVC or plastic bowls in big stores in the baking department with plastic / PVC spatula spoons.

    Now, after you have taken it out in the serving bowl, keep it in the fridge to set, wont take long to set, couple of hours should be fine. Hmmmmmmm yummmmmmssss !! Its summer time and its Mango season so try it out now – serve it chilled.

    Garnish? If you want to garnish the top, use sliced black cherries, black figs and kiwi fruit cut horizontally to display more colour. Add a few fresh mint leaves with its dandi. Use your artistic sense and imagination to garnish.

  16. #16 by Mohammed Munir on June 19, 2008 - 4:05 PM

    Javed Khan …

    Wow … the sheer reading of recipe itself is so ……. Yummy.

    I like the way you give due importance to all “details”.

    You sure are a PERFECTIONIST !!

    Like Khan Sahab siad, I will take a print-out and give it to my wife for doing the honour.

    Thanx.

    PS : BTW, did I say June? Actually, I am travelling July 19th 😉

  17. #17 by JAVED A. KHAN on September 18, 2008 - 10:05 AM

    I wonder why ladies don’t come to this page? 🙂 Just because of our comment that the best cooks in the world are Men? Thats a fact but, my mother was the best cook in the world. And don’t we all agree on that? So come on ladies if you read this, prove that you are not shy of writing here, add a few recipes for some guys who don’t know how to cook.

  18. #18 by Mohammed Munir on September 19, 2008 - 11:23 AM

    Ladies may or may not be good cook, but they surely are bad writers 😉

    As we can see none of the females ever ‘write’ on LS 😦

  19. #19 by Mohammed Munir on September 19, 2008 - 11:26 AM

    Now our kitchen “Bavarchi Khana” is open in Ramadan.

    Roza Lag Raha Hai Kiya ? 😉

  20. #20 by shah on October 31, 2008 - 11:05 PM

    Mr Munir
    Ladies are not good cooks,are not good writers??
    Well I am a writer ,my husband never listened to any of my poems or read those candles on which it is inscribed,
    “when I count my blessings I count u twice”
    It is so untrue anyway blessings.
    Regarding food men have some special problem :
    I have a joke regarding that;it is desi so I will try to translate it:
    A wife cooks food everyday with love ,devotion and time and husband always complaints,mirch ziadah hai,
    theek hai per ami jan jaisa nahein hai
    appa ziadah acha banaatee hain.
    So the wife was really pissed off
    she put the daal on the stove and went to her mums house
    when she returned it was burnt.
    She quickly added more water,dhania and masala
    she was really worried aaj to khair nahien hai
    husband gets back and eats the salaan with chatkharai
    and goes ,
    Aaj bilkul aami kai haath ka mazaa hai.”
    Apart from this I do believe men are good cooks because they have to do it occassionally.
    —————————————
    I like Chinese food ,it is healtheir ,I can write the recipies but
    after cooking who will eat it?
    Are you ready to take the risk?

  21. #21 by shah on October 31, 2008 - 11:17 PM

    Jk ref 17:
    I didnot read your comments in ref 17.so the above joke is regarding general psyche of men or a common joke from woman side of arguement.
    It is not what mother cooks or what ingredients she uses or how ;
    It is the love with which she makes it ,since living abroad I miss most the paratha of my mothers hand .
    I cry often thinking how I was a royalty in my house ,like you mother is first asking you to get up ,than the breakfast is ready ,than if you do not go upto breakfast ,
    breakfast comes to you
    and it does not end there she has to check how much you have eaten nad than she forces you to have something else as well.
    No wonder we are spoiled brats and whatever she cooks is delicious because she puts so much love and care into it.
    I hope I will be a mum like that !!

  22. #22 by shah on October 31, 2008 - 11:30 PM

    My favourite sweet dish is :
    get a flanen cake form tescos(super market) 1
    get two cans of fruit: summer berries and fruit cocktail
    fresh cream :skimmed 1
    open the can take the water out
    spread fruit on the cake
    pour the cream on top and some sugar if you like
    it is ready to eat 🙂
    It looks gorgeous becaus eof colour and tastes great.
    by the way if you are having one dish party
    I will come with cold drinks or ice cream.

  23. #23 by JAVED A. KHAN on November 1, 2008 - 12:04 AM

    Shah

    Your one dish party generosity has impressed me because last year, I invited a few friends for a fish dinner and I wrote a fantastic menu called “Neptune’s Domain” and emailed it to them.

    See the menu below, it was in a different font, script italics bold so looks better, here we can’t use any other script, the most important is the bottom line:

    Juices

    Light cool refreshing soft drinks, like fresh lime soda, iced tea, non-alcoholic apple cider on rocks

    Ãvocado Šalad cuisine â la Mediterraneë

    Ripe mellow avocados chopped and diced with purple onions, “piment vert et piment rouge,” avec lime a virgin olive oil

    Entrée

    Brochettes de Crevettes marinated in freshly chopped garlic, green pepper, salt and lemon, grilled on wood charcoal till golden brown and basted lightly with herbs in rock salt and butter. Served with ginger orange sauce tossed with roasted sesame seeds.

    Main Course

    Sweet water white fish from Canadian lakes, marinated whole in rosemary, thyme, purple sage, chopped dill leaves and fresh lime, smoked and grilled on wood charcoal till it is golden brown and basted with butter and fresh garlic. Served with mornay sauce, steamed baby Irish potatoes, smoked cherry tomatoes, and avocado salad in Mediterranean style.

    Bread

    Fresh French Baguette toasted with butter, garlic and freshly chopped home grown chives.

    Ðessert et crème glacée

    Home churned French vanilla ice cream, garnished avec fresh strawberries, blackberries, raspberries et mulberries. Served with a slice of Ravishing Rhubarb Cake on the side topped with grenadine syrup et orange zest, plus a few drops of country style double cream to mingle et mélanger avec le sirop de grenadine.

    Café et Thé

    Fresh mint tea et Cafe tradionale €marati style in Finjaan.

    Ps.

    Please bring your own fish, shrimps, cake, ice cream and drinks.

  24. #24 by shah on November 1, 2008 - 12:14 AM

    JK
    itna oil please apna cholestrol level check karou !aur baqiyoun ka bhee.
    :):)still friends right
    Khan sahab any second thoughts regarding your chief guest!

  25. #25 by shah on November 1, 2008 - 12:19 AM

    punch line is good but not daunting for me:lol

  26. #26 by JAVED A. KHAN on November 1, 2008 - 12:43 AM

    Shah

    Allahamdolillah and Mashallah my BP, cholesterol, sugar level everything is normal, and I eat everything. Touch wood, Allah nazr-e-bud say buchai, but I have to eat parathas at breakfast otherwise I can’t work. I have been eating parathas since childhood, you know we used to have those big heavy desi ghee kay parathay with doodh patti chai for breakast (I won’t mention the two eggs on the side) but, now I have wholewheat parathas and no ghee or butter but just Mazola oil. And, of course eggs. I am not over weight, AKS hai I am fit. I pity those people who cannot eat so many things. I love Pakistani mangoes, Anwar Rathore and Chaunsa and eat a lot during the mango season.

    A few years ago I bought the manual ice cream churner from e-bay and make mango ice cream during summer. Ummmmm its amazing. No one can beat Pakistani mangoes they are the best in the world. Sorry my Indian friends, proof of the pudding is in eating, if you are in Dubai, London or Toronto you should buy Pakistani mangoes in July next year and try they are definitely better than Indian Alfonso.

    In Dubai I used to buy from Altaf & Khammas the whole sale dealer in Hamriya Market and the owner was Chaudhary Altaf, he used to call me on phone, “Khan Sahab toaday aam aagaye, ajao.” I used to buy several crates and even here, I buy from a wholesaler and he delivers 10 boxes twice a week, not only I eat but I distribute among my gora friends and clients and also have just mango parties at the pool side. I can brag about the pool side because we have only July and then we have winter here. So, this year I have gotten rid of the pool too much hassle, too much maintenance cost for nothing.

    Chaudhary Saab was diabetic and he used to say, “Khan Sahab tusi lucky ho ji …. asee tou Aam di khusbow sungday tou saadi Sugar high ho jaandi.”

  27. #27 by shah on November 1, 2008 - 1:06 AM

    Mr.Jk
    We have mangoes in london direct from Lahore so I am so not jealous .I would not brag upto buying pattiyaan form whole sale and distribute but i do buy box for myself,for like choclates they are too precious to share and thanks God my husband does not appreciate fruit so in the end its me who finish them.
    it seems yo have not heard of Honey mangoes though they are sweeter and you would have not heard we ahve Honey Bridge in ALhore cantt.
    Apparently gorgeous goddess of Shahbaz lived in Defence Lahore on one side of railway Phatak and Shehbaz on other and there was too much trafic jamm when he wante dto fly really so this bridge is built in Lahore cantt.We call it Honey bridge in the honour of Shahbaz sweetheart.
    But this was before Tehmina.

  28. #28 by shah on November 1, 2008 - 1:12 AM

    In the same context ,last year I saw Tahira Syed on Oxford street ,she was very elegantly dressed up in Trouser Suit and was looking gorgeous.
    Nawaz has a property around the corner .I wonder if they have got married?

  29. #29 by shah on November 2, 2008 - 3:09 AM

    I read the comments late at night to refresh my cabbage brain and laughed a lot.Enjoyed the converation thoroughly.
    I find Gajjar ka hulwa with aandou ka halwa extremely good at this time of the year.
    Carrots and eggs both are good .once cooked all the oil comes out and you can keep it in a fidhe for a week it is excellent for a quick snack or quick brakfast.
    OR
    Chicken corn soup /thai soup
    chinese rice
    chicken with capsicum
    or if you need someone form your hot gal page
    i can post
    chicken with pine apple
    I do not want to tire my fingers typing so let me know if you want to try this
    you cannot say it was bad afterwards o tell me in advance you will like it:):)

  30. #30 by shah on November 2, 2008 - 3:11 AM

    sorry my typing mistakes are horrible
    If you need to entertain someone from your hot gal page I can post chicken with pine apple

  31. #31 by Mohammed Munir on November 2, 2008 - 8:04 AM

    Mrs. Shah …

    Comment No. 20.

    The Bavarchi Khana was all vacant and not in any use since, what like my last comment no. 19 of September 19 and before that June 19 🙂

    I must confess, after see you ‘writing’ so well (except for the spelling part) 😉 I have to say the same about your cooking too. Your husband must be a lucky man.

    About luck, well I consider myself lucky too, because, not only am I enjoying my mother’s cooking but my wife is also a good cook, and unlike you or many others around, I stay along with my parents.

    So yes, Al-Humdulillah, I am lucky to have the best of both, the old conservative home cookings by my mother as well as the Chinese and other contemporary dishes which my wife prepares.

    I am not a good cook myself, and my mother and wife, both cook much better then me, but there are a few dishes which always are best made my men, like the BBQs (Fish, poultry or meats), Kebabs, and a few other typical desi dishes.

    Coming back to Chinese food, yes I sure eat it but I am not absolutely-gaga over it. So if you put any Chinese recipe over here, I will take care of the eating part for sure, that is after my wife cooks it for me 😉

  32. #32 by farrah on November 3, 2008 - 11:11 AM

    People Eat Healthy & Look After Yourself:

    Healthy Habbits :

    Reasons for sleeping and waking up early:

    Evening at 9 – 11pm: is the time for eliminating unnecessary/toxic chemicals (detoxification) from the antibody system (lymph nodes). This time duration should be spent by relaxing or listening to music. If during this time a housewife is still in an unrelaxed state such as washing the dishes or monitoring children doing their homework, this will have a negative impact on health.

    Evening at 11pm – 1am: is the detoxification process in the! liver, and ideally should be done in a deep sleep state.

    b.Early morning 1 – 3am: detoxification process in the gall, also ideally done in a deep sleep state.

    Early! morning 3 – 5am: detoxification in the lungs. Therefore there will sometimes be a severe cough for cough sufferers during this time. Since the detoxification process had reached the respiratory tract, there is no need to take cough medicine so as not to interfere with toxin removal process.
    Morning 5 – 7am: detoxification in the colon, you should empty your bowel.

    Morning 7 – 9am: absorption of nutrients in the small intestine, you should be having breakfast at this time. Breakfast should be earlier, before 6:30am, for those who are sick.

    Breakfast before 7:30am is ver! y beneficial to those wanting to stay fit. Those who always skip breakfast, they should change their habits, and it is still better to eat breakfast late until 9 – 10am rather than no meal at all.

    Sleeping so late and waking up too late will disrupt the process of removing unnecessary chemicals. Aside from that, midnight to 4:00 am is the time when the bone marrow produces blood. Therefore, have a good sleep and don’t sleep late.

    TAKE CARE ABOUT YOUR HEALTH

    Live Life Without Limits!

    The top five cancer-causing foods are:

    1. Hot dogs
    Because they are high in nitrates, the Cancer Prevention Coalition advises that children eat no more than 12 hot dogs a month. If you can’t live without hot dogs, buy those made without sodium nitrate.

    2. Processed meats and bacon
    Also high in the same sodium nitrates found in hot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer.

    3. Doughnuts
    Doughnuts are cancer-causing double trouble. ! First, they are made with white flour, sugar, and hydrogenated oils, then fried at high temperatures. Doughn! uts, say s Adams , may be the worst food you can possibly eat to raise your risk of cancer.

    4. French fries Like doughnuts, French fries are made with hydrogenated oils and th en fried at high temperatures. They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries, said Adams .

    5. Chips, crackers, and cookies
    All are usually made with white flour and sugar. Even the ones whose labels claim to be free of tra! ns-fats generally contain small amounts of trans-fats.

    BRAIN DAMAGING HABITS

    1. No Breakfast
    People who do not take breakfast are going to have a lower blood sugar level.
    This leads to an insufficient supply of nutrients to the! brain c ausing brain degeneration.

    2. Overeating
    It causes ha! rdening of the brain arteries, leading to a decrease in mental power.

    3. Smoking
    It causes multiple brain shrinkage and may lead to Alzheimer disease.

    4. High Sugar consumption
    Too much sugar will interrupt the absorption o! f proteins and nutrients causing malnutrition and may interfere with brain development.

    5. Air Pollution
    The brain is the largest ox! ygen consumer in our body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.

    6. Sleep Deprivation
    Sleep allows our brain to rest. L! ong term deprivation from sleep will accelerate the death of brain cells.
    7. Head covered while sleeping
    Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.

    8. Working your brain during illness
    Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.

    9. Lacking in stimulating thoughts
    Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage..

    10. Talking Rarely
    Intellectual conversations will promote the efficiency of th! e brain
    —————————————————————————————–
    The main causes of liver damage are:

    1. Sleeping too late and waking up too late are main cause.

    2. Not urinating in the morning.
    3. Too much eating.
    4. Skipping breakfast.
    5. Consuming too much medication.
    6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
    7. Consuming unhealthy cooking oil.. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
    8. Consuming raw (overly done) foods also add to the burden of liver.
    Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.

    We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to ‘schedule.’

    DO TAKE CARE ABOUT YOUR HEALTH………………
    AND PASS THIS TO ALL WHOM YOU LOVE & CARE

  33. #33 by JAVED A. KHAN on November 3, 2008 - 10:09 PM

    Farrah

    Could you be honest in telling us how much of all this YOU practice?

    From a lot of people’s point of view I heat very unhealthy food, for example, I eat Parathas and eggs every morning. I eat a lot of red meat and the greasy Chinese food, and ice creams and all desi Halway and I also eat veges and salads. AKS, hai so far I have no problems whatsoever and everything is normal.

    I cannot survive on light breakfasts so even during Ramadan I must eat a heavy Sehri. I drink a lot of water, no fizzy drinks just plain cold, tap water. I am not over weight, I am just fine.

    I know a lot of people who are either diabetic or they have high BP or high cholesterol so they avoid red meat, shrimps etc. And, someone I know he is vegetarian and he does not eat any fatty food, yet his cholesterol level gets very high and he has to take Lipitor everyday.

    Anyways, thanks for the advise I will tie it in a knot or, may be someone else would be benefited from it. But, its negating our Bavarchi Khana spirit which promotes eating traditional dishes,,,,,,,, JK it means just kidding.

  34. #34 by JAVED A. KHAN on November 3, 2008 - 10:17 PM

    Actually the HONEY mangoes that you are referring is probably a brand name the company that is exporting is using it. We also get those same cartons on which it is written, Honey Mangoes and they are Chaunsa!

    Poor Americans are still deprived of Pakistani mangoes because of their silly rules. You know what? If you are crossing the border by road or by train, the US customs asks do you have any citrus? If you say yes, they say, show us and then straightaway they trash it in front of you. They do this for citrus to protect their own local crop.

    And mangoes they are even more scared that it might bring some disease to their country. The only disease that it can cause is Addiction.

    One of my neighbour’s cousin is a doctor in Ohio and he was telling me that a few years ago when Shaikh Zayed Bin Sultan Al Nahyan the Rule of Abu Dhabi and the President of the UAE had an operation in Ohio and it was successful, Sh. Zaid’s children or his family brought a Jumbo Jet full of Pakistani Mangoes (Chaunsa) and distributed for FREE on the street in front of the hospital. Something that makes me feel there are rules but, then there are exceptions. Probably the Americans did not bother to find out the origin and the source of those mangoes. 🙂

  35. #35 by farrah, k.raja on November 8, 2008 - 12:04 AM

    33.Mr JK
    I practice it all .Somehow this is the way I am brought up.I like to work with nature and help myself.
    I like to eat parathai over weekend and without desi food I do not feel like I have eaten anything.
    I prefer chinese now because it suits my lifestyle,cook and put in fridge.It is easier to warm in microwvae and have it.
    Otherwise sallan kai saath routian pakaana ya subh main parathai everyday does not fit in my time.

  36. #36 by farrah, k.raja on November 8, 2008 - 12:06 AM

    34.Well! all I can say as per Mirza Ghalib,
    “beshak gadhai aam nahein kahtai”

  37. #37 by farrah, k.raja on November 8, 2008 - 8:49 PM

    Finally Chinese food:

    Chicken Corn Soup

    Ingredients:

    Eggs 3
    Chicken stock: 6 cups
    Boneless chicken shredded: 1 and 1/2 cup
    Agino Moto:1 tea spoon
    Ordinary salt :1/2 tea spoon
    Oil:1/2 cup
    Maize:3/4 of a cup (coarse grind after boiling)
    Soya sauce :2 tea spoon

    Method:
    STEP 1:
    Make your own chicken stock
    After washing the chicken add it into boiling water 6 cups as mentioned above. When the meat is tender add grounded maize. Let the chicken meat and maize boil cooked together on slow fire so that they are well mixed. Give it 25 min I would say on the lowest heat.
    Add soya sauce, agino moto and salt.

    STEP 2:
    Take corn flour into a cup add some water and mix it well so that it becomes a thin running paste.

    Add this paste in boiling soup ,constantly stirring the soup. The soup will start to become thick.

    Take eggs separately beat them and add them into the soup again keep stirring the soup.

    You can add green whole chillies one or two for the flavour without slitting.

    You can add oil if you like.

    It is ready to be served.

    NOTE: The best way to approach Chinese cooking is prepare all the ingredients in advance.
    After completing step one ,you can keep it in fridge, step 2 takes only five minutes to prepare so do it fresh when you are about to serve dinner.

    2. Chicken Manchurian

    Ingredients:
    Chicken: 1 cup raw boneless, small pieces
    Garlic: 4 to 5 grind
    Ginger: 1/2 tea sp grind
    Green chillies: 2 to 3 finely chopped
    Ketchup: 2 Table spoon
    White vinegar: 1/2 tea spoon
    Sugar: 1/2 tea spoon
    Salt: 1/2 tea spoon
    Chinese salt: 1/2 tea spoon
    Oil: 2table sp
    Chicken stock: 1/2 cup
    Dash of red pepper

    Method:
    Heat the oil in the pan adds garlic; let it fry till the aroma comes out than add ginger, after quick stir add chicken. Let it fry for half a minute keep stirring so that chicken, ginger and garlic become golden.
    Add rest of the ingredients let it cook on a very slow fire until the chicken is tender. You may add few table spoon of water if chicken is not tender unto your standard.

    3. Plain boiled rice will do with this or you can have

    Chinese rice

    Rice: 2 cups
    Chicken: boneless 1 cup
    Carrot: 1 medium size, peel the skin and chop in tiny pieces
    Cabbage: 1 medium chopped into fine long pieces
    Green onion: 2 chopped finely and thinly
    Green chillies: 2
    Egg: 1beaten
    Ginger: 1/2 tea sp grind
    Salt: 1/2 tea sp
    Oil: 2 table sp

    Method:
    Boil the vegetables cabbage and carrot so that they are tender
    Boil chicken separately till tender
    Heat up oil and fry egg after frying take out the egg and break into pieces
    Now fry green onion, green chillies, boiled vegetable and chicken, add the egg.
    Separately boil rice with salt.After draining the water mix veg with the rice.Readyto eat.

    Note: it sounds painstaking but use small pans, prepare vegetables in advance and than start cooking.
    Result is beautiful
    Stay healthy and look after yourself. Eat only when hungry.

  38. #38 by farrah, k.raja on November 10, 2008 - 2:17 PM

    Well in Summers I live on smoothies and salads,dal and chawal but in winter I am a meat eater.Payai is excellent food to keep bones warm in winter.I will write the recipie for that someday but today I want to share my Chicken Karahi and Fried fish reciepie.
    ————————————–
    Chicken Karahi
    Chicken :1 baby chicken chopped into small pieces
    cooking Oil:1 Cup
    Onion:4 medium size chopped thinly
    Tomatto:4/5 medium size chopped thinly
    Ginger:as per your taste chopped thinly
    Zeera (cumin seeds):2 Table spoon
    Corriander:green and fresh thinly chopped
    Green chillies:4/5 chopped thinly
    Red Chillie:as per your taste or 2tea sp
    Salt:as per your taste or 2 tea sp
    Turmeric (haldi):1/2 tea sp or less

    Method:
    In KARAHI add oil,add zeera or cumin seed on a low fire let the zeera get dark brown and add chicken into it.Cover the Karahi let the water from chicken come out.
    Now turn the fire up and fry chicken in zeera oil until it is golden.
    add onion ,half of tomatoes ,half of ginger and add red chillie ,salt and turmeric.Add one cup of water and let it be cooked on its own steam at the lowest fire.
    Give it 20 to 25 min,hopefully the tomattoes,chicken and onion would have been tender with the spices,now cook it for ten minutes on medium fire untill all water is dried ,onions and tomatoes have mixed as one thick paste or Masala and chicken is tendered.
    Add rest of the ginger,tomatto ,green chillies ,garam masala and corriender on top.leave it for five minutes on low fire.
    And it is ready to eat.

  39. #39 by farrah, k.raja on November 10, 2008 - 2:33 PM

    Fried Fish:
    This Reciepie should be treated with high respect
    —————————————————————-
    It is authentic and original from the mountains of Kashmir how my great grand mother,my granny and than my mum and than I make it.

    Prepration of Fish:

    Take any fish preferably fresh stream of course cleaned and washed.
    make a coarse paste of ginger and garlic, apply it on the fish and leave it over night.Drain the water but leave the ginger and garlic on fish.

    Ingredients:

    Gram flour:1 cup

    Red Chillie seeds:grounded 2 tea spoon
    Salt : 2 tea sp
    red pepper:1 tea sp
    Siachuan pepper:2 tea spoon ,coarse ground.

    Siachuan pepper: it is like black pepper and has very strong taste.It is only found in Kashmir and China.In Uk I have found it in special herbs section of Tescos.
    DO NOT TRY IT STRAIGHT TO YOUR MOUTH.

    Method:
    Step one:
    Mix spices in gram flour in a container.Please note do not add water.It is dry gramflour mixed with spices.Dab the fish on this dry mixture.Becaus ethe fish is wet it will stick the flour.

    Step two:
    Heat the TAWA with some oil, place this fish dabbed in dry flour on the tawa let it cook for 5 min on one side on low fire.Now change the side.
    After changing the side put a steel flat plate on top and put some weight like stone on it.
    It will allow all the water from fish to come out.
    Give it five minutes.

    This very simple and declicious fish is my favourite.I hope all of you will enjoy it.

  40. #40 by farrah, k.raja on November 11, 2008 - 9:02 PM

    I read this quote somewhere and thought it should be shared:

    Approach LOVE and Cooking with reckless abandon.

  41. #41 by farrah, k.raja on November 13, 2008 - 7:31 PM

    Tip for BIG BLING
    Parathai matti kai tail main banaya karoe jaldee hazam houngai

  42. #42 by 893 on November 20, 2008 - 5:25 PM

    I LOVE INDIAN FOOD AND I’M ENGLISH. I HAVE A TAKEWAY AT THE TNADDORI EVERY WEKKEND. THIS FARAH DOES SOME NICE RECIPIES.BUT IM LAZY SO I GIVE THEM TO MY NAN TO DO.

  43. #43 by khansahab on November 20, 2008 - 5:27 PM

    893,

    Why are you using Abdul’s computer to make comments?

  44. #44 by Sweetie on November 29, 2008 - 4:05 PM

    Farrah, u shouldve said Tip for big Burp hehehe
    BTW whats’ matti ka tail? I mean what do u call it in english?

  45. #45 by farrah, k.raja on November 29, 2008 - 5:56 PM

    Carosene oil.that was sarcastic by the way dont try it

  46. #46 by Baker on December 11, 2008 - 3:38 PM

    Banana Love Cake

    Ingredients: 2 whole nuts

    1 large banana.

    2 strong arms.

    2 well shaped legs.

    1 fur lined mixing bowl.

    4 loving eyes.

    5. 4 spouting lips.

    Mixing instructions: Look into eyes, part legs. Gently squeeze milk jugs. Continue until bowl is well greased. Add banana, top with nuts. Move in and out until cake is well creamed. Sigh with relief, let cool. Do not lick the bowl.

    CAUTION:

    If cake starts to rise,get out of town FAST!

  47. #47 by Mohammed Munir on December 15, 2008 - 7:21 AM

    Bavarchi Khana is totally empty, nothing new is cooked even on Eid? 😉

    There should be a few juicy BBQs and other ‘Bakra’ dishes for the Eid-ul-Adha 😀

  48. #48 by Dimple Rosy Cheeks on December 24, 2008 - 12:14 AM

    This page is soooo dry.

    I made seekh kebabs and trifle today.

    Recipe for trifle

    Ingredients

    *packet of jelly
    *maderia cake
    *custard (fresh or powdered which can be made according to the instructions)
    *strawberries and raspberries- washed and sliced
    *fresh whipped cream
    *hundreds and thousands

    Construction (feels like your building a house what with all the layers etc hehe)

    *Make the jelly according to the instractions. I like to match up the flavour of the jelly with the fruit I add. So I used strawberry jelly today.

    *Line a pretty bowl with a layer of sliced maderia cake.

    *pour over the jelly, when it is slightly cook. Otherwise the cake tends to crumble and float at the top.

    *Let it set in the fridge.

    *In the meanime, make the custard, if you are using the powdered variety.

    *When jelly has set, remove from the fridge, and top with custard.

    *When it has cooled at room temperature, place in fridge to set.

    *When it has set, crumble over some maderia cake. Top with the sliced fruit.

    *Whip the cream, and cover the fruit with a layer of whiped cream.

    *Decorate the trifle with hundreds and thousands.

    *Leave it to set in the fridge.

    P.s. itwas yum and I was that proud of it, I took a picture:D

  49. #49 by Awas on December 24, 2008 - 12:32 AM

    DRC

    Ever thought of serving mankind and making a good use of your talent with such goodies?

  50. #50 by Dimple Rosy Cheeks on December 24, 2008 - 12:41 AM

    Surprisingly I do. I feed all my family and friends regularly.

    I love cooking and have been learnt a lot this year. If all else fails in life, I should become a chef.

    When I have had enough of the legal profession, I want to open my own bakery.

  51. #51 by JAVED A. KHAN on December 24, 2008 - 1:06 AM

    DRC on your bakery: A few weeks ago I met a Chinese women at someone’s place and she introduced herself: “My name is Miss Lee and I wok fall a BakeLee.”

    When do you think you would be saying enough is enough for the legal profession?

    You said you have been studying at the Uni for the last 3 years and away from the family and now you are saying, “I feed my family and friends regularly” How often that regularly happens? Is it like Once In A Blue Moon? 🙂

  52. #52 by Dimple Rosy Cheeks on December 24, 2008 - 1:12 AM

    Javed

    I feed my family and cook for them whenever I come home. When I am not at home, and at Uni, I invite my friends and cook for them.

    Not cooking happens once in a blue moon 🙂

    Well technically, I haven’t entered the profession yet, but I think at the age of 50, I would like to open my own bakery/bakeries. It’s been a dream of mine since I was little.

    (pssst…I sent you an email)

  53. #53 by JAVED A. KHAN on December 24, 2008 - 2:04 AM

    DRC

    So you have a kitchen in the Uni dorm? 🙂 And when are you inviting your blogger friends for dinner? Is it your culinary cuisine or is it something like Bistro rice pack 30 seconds in the micro? Or, Delicio’s Pizza and Marks and Spencer’s ready made cakes? 🙂

  54. #54 by Dimple Rosy Cheeks on December 24, 2008 - 4:24 PM

    Oooo I have a kitchen, hence why I can cook at Uni too.

    Well, if all my blogger friends would like to come for dinner, they are most welcome:)

    I don’t re-heat ready meals, I cook/bake from scratch:)

  55. #55 by farrah, k.raja on December 24, 2008 - 5:28 PM

    Hi Dimple
    You forgot to post the address:(

  56. #56 by Dimple Rosy Cheeks on December 24, 2008 - 7:36 PM

    You want my address hehe?

  57. #57 by farrah, k.raja on December 24, 2008 - 8:20 PM

    No Dimple !!I am so anti social.Would not turn up even for free food.

  58. #58 by Dimple Rosy Cheeks on December 26, 2008 - 5:03 PM

    It’s not good to be anti social but I agree I would not turn up for free food, besharmi ki bhi haad hoti hai!

  59. #59 by farrah, k.raja on December 26, 2008 - 5:52 PM

    Ha !Hai!
    besharmi ki bhi haad hoti hai!LOL

  60. #60 by Dimple Rosy Cheeks on December 27, 2008 - 12:35 AM

    I’m glad that made you laugh hehe

  61. #61 by Domain Flipping on April 25, 2009 - 8:14 AM

    A fantastic read….very literate and informative. Many thanks….where is your RSS button ?

  62. #62 by Mohammed Munir on May 20, 2009 - 10:02 AM

    Khatti Daal …

    This is a specialiy Indian dish which is often taken with rice, although, it can be made a bit thick and eaten with chapatti/ tandoori roti.

    The term “Khatti” literally means ‘tangy or sour’ and this recipe mainly uses tamarind to get that sour flavor, besides other typical spices. Although, it can be made with any one of the Daals/ lentils, but a mixture of two or three Daals always tastes better and adds extra flavour.

    Prep Time – 10 minutes
    Cook Time – 25 minutes
    Serves – 6

    Ingredients:

    Masoor Daal (Orange Lentil) – 1/2 cup, washed
    Chana Daal – 1/2 cup
    Yellow Daal – 1/2 cup
    Water – 5 cups
    Garlic – 1 ½ tsp, minced
    Ginger – 1 ½ tsp, minced
    Turmeric Powder – 1/2 tsp
    Red Chili Powder – to taste
    Cilantro – 7 sprigs, chopped
    Curry Leaves – 2 sprig
    Tamarind Paste – 2 tsp or to taste
    Salt – to taste
    For the seasoning:
    Oil – 1 ½ Tbsp
    Mustard Seeds – 1 ½ tsp
    Cumin Seeds – 1/2 tsp
    Whole Dried Red Chilies – 5 to 7
    Curry Leaves – 2 sprig

    Method:

    – In a pressure cooker, add all the three Daals/ lentils, Water, Turmeric Powder, Red Chili Powder, Ginger, Garlic, Cilantro and 2 sprig Curry Leaves.
    – Close cooker lid and pressure cook until 1 whistle sounds. Switch off stove.
    – Wait until the pressure has gone before opening the lid.
    – Add in Tamarind Paste and Salt – bring to a boil and cook for 5 minutes.
    – Add water to achieve required texture (thin for rice and thick for roti) of the Daal.
    – In a small skillet, heat the oil.
    – Add Mustard Seeds and allow them to pop.
    – Add Cumin Seeds and allow them to sizzle.
    – Add broken Dry Red Chilies and Curry Leaves.
    – Mix the seasoning with the Daal.
    – Mix well, cover and let the Daal sit for few minutes.

    Serve it hot with rice or chapatti.

    PS: Some Achaar (pickle), onions, lemon, and raw green chillies will go well with it.

  63. #63 by JAVED A. KHAN on May 20, 2009 - 10:18 AM

    Munir:

    Khatti Daal is a typical Hyderabadi dish ( a side dish ) and one of my neighbour aunties here makes it quite often and always send me a bowl. I got hooked and moi aussi I’ve learned to make it. According to the authentic recipe, either Masoor daal or Channa daal is used without mixing, but NO moong daal. The Masoor daal takes less cooking time whereas, Channa takes longer.

    AND, cilantro = Harra Dhaniya, right? Harra Dhaniya is NEVER added in Khatti Daal. Instead Curry Patta (not tez paat or bay leaves) is used or as they say “Kariya Paat” in Hyderabadi Urdu. And Haree Mirch is also a must in it for flavour and taste and not separately. And, Zeeray ka Tarka with Lal Gol sabut Mirch innit is a must.

    Imlee or tamarind is used in the original recipe but, you can make it with tomato and it taste great. For that you have to cook Tomato ki Chutnee separately and then mix the two later.

    Khatti Daal by itself is khatti so no achaar or lemon is needed neither raw onions, because its not bihari or seekh kebab.

    I am sorry, I am not trying to prove a point but this is something that I know well because of that aunty. There is one more thing i.e., also a typical Hyderabadi cuisine once again a side dish like Bagharay Baingan and it is called “Tomato Ka Cut”, its also very good and boiled eggs are used for garnishing it.

    Ps.

    Btw, tum aaj Bavarchi Khanay may kion ghuss gaye? Kya Begum ghar pay nahee hai? Bartan dhonay kaha tou tum usay khush kernay Khatti daal bana rehay ho?

  64. #64 by Mohammed Munir on May 20, 2009 - 11:00 AM

    Javed Khan …

    Your points are well taken.

    I withdraw my comments and tooti-phooti recipe 😦

    It seems, you have really perfected the art of ‘Khatti-Daal’ thanks to that aunti. BTW, you have mentioned that auntie several times but you never mentioned that ‘uncle’ 😉

    Anyway, as they say, “Jiss Ka Kaam, Ussi Ko Saajhhay” 😆

  65. #65 by Mohammed Munir on May 20, 2009 - 11:01 AM

    LOL @ you PS comments 🙂

    I was feeling a bit hungry today.

  66. #66 by Janet on August 19, 2009 - 8:04 PM

    I just saw this site while looking for another site – the third dish my dear friends is NOT Imam Bayildi – IT’S KARNI YARIK – THAT’S THE OFFICIAL TURKISH NAME – STUFFED EGGPLANT WITH MEAT

    I SHOULD KNOW – I LIVED THERE FOR TWELVE YEARS AND SPEAK FLUENT TURKISH – GET THE MEALS STRAIGHT GENTLEMEN

    IMAM BAYILDI (which means ‘the imam fainted’) is a STEW of EGGLPLANT, POTATOES, LAMB ETC. IT’S NOT STUFFED EGGPLANT SO PLEASE CORRECT THE NAME TO THE PICTURE

    THANKS – A TRUE TURKOPHILE – JANET

    I ALSO MAKE MANTI AND THERE ARE A GAZILLION WAYS TO MAKE IT SO GET THAT CORRECT TOO

  67. #67 by Janet on August 19, 2009 - 8:07 PM

    Javed Khan – HELLO – READ MY LAST COMMENT DEAR!

    IMAM BAYILDI TURKISH STYLE AND GREEK STYLE IS A STEW IT’S NOT STUFFED EGGPLANT AND AS I SAID THE RECIPE YOU HAVE IS FOR: KARNI YARIK – YOU CAN ASK ANY TURK

    I LIVED AND WORKED THERE FOR 12 YEARS AND KNOW THE CUISINE WELL AND SPEAK THE LANGUAGE SO PLEASE DON’T DO MY TURKISH FRIENDS INJUSTICE MY MAKING MISTAKES ABOUT THEIR CUISINE…TA TA …DEAR!

  68. #68 by Awas on August 19, 2009 - 8:13 PM

    Janet

    I thought Javed was rubbish at cooking and you confirmed my doubts. You can cook for me anytime…yeah… 🙂

  69. #69 by Awas on August 19, 2009 - 8:31 PM

    Janet

    Do you just think of Turkish recipes whilst serving coffees at Starbucks in NY? 🙂

  70. #70 by JAVED A. KHAN on August 19, 2009 - 8:53 PM

    JANET dear O dear – a female deer 😀

    Where did you see the meat? Have you tasted it out of the picture or is it just your imagination? In the recipe, there is NO mention of MEAT or POTATOES. The original Imam Bayaldi recipe does not have any meat or potatoes. It is a purely a vegetarian dish with tomatoes and onions in virgin oil. Check out the recipe in comment number 5 above.

    I know what Imam Bayaldi is and I know it is a myth that the Imam Fainted and that is what I wrote in the comment number 5. Can you read that please?

    There is another eggplant dish in which they use huge eggplants and stuff lamb shank or Jarret d’agneau and in Urdu language we call it “bong ki boti” I don’t remember the name of that dish. They usually keep that meat stuffed eggplants along the Dolma dishes, which are also stuffed with rice, nuts, etc., etc., in bell peppers and even in eggplants

    I am not competing with your 12 years stay in Turkey but, I have been to Turkey 4 times and I love that country, the food and people. And, what on earth are you doing in New York @ Starbucks Cafe? Or, is it just a visit to the Cafe Internet?

    I am sure you must have also heard of Kaftay, Kebab and Turkish Pilao? Could you please enlighten me with the background story of “Umm-e-Ali” ?

  71. #71 by JAVED A. KHAN on August 19, 2009 - 9:29 PM

    Janet

    To clarify further on Imam Bayaldi, the picture that you see is not looking like stew because, the pulp of the egg plant was taken out from its skin, cooked with tomatoes, onions etc., in virgin olive oil and then placed back into the skin of the eggplant to garnish it. It looks more appealing in this manner and looks sloppy if you simply thump the stew into a bowl. Got it?

    Stew is an English name and it is NOT Turkish for sure. The Arabic, Farsi and Urdu name of stew is Do-Piazza and the creator of Do Piazza is Abul Hasan aka Mullah Do Piazza (1540 – 1600) He was not a fictional character.

    Abul Hasan came to India from Iran along with the Moghul Emperor Humayun on his return journey and became a favourite courtier of his son Emperor Akbar because of his wit and humour. He was a sucker of good food. He not only loved good food, but used to invite everyone to come to his house and eat. He used to ask people to create new gourmet dishes which people have never tasted before. The food was always in abundance and people were never disappointed.

    There was a meat dish which wasn’t named and it was prepared with selected pieces of lamb shank and stock taken out from bones after boiling the the bones all night and then it is cooked in golden brown fried onions with ginger and other spices.

    One day the number of people turned out more than the usual and realizing that the food may not be sufficient for all, and not enough meat was available at that time, he ordered to double the quantity of onions in the meat. Since then it was named “Do Piazza” which means double quantity of onions in the meat.

    Since then this dish became so popular that he called this dish “Syed ul Twam or the king of the dishes.” And, he became famous as Mulla Do Piaza, because he never used to accept any invitation where Do Piaza was not served.

    Also, for your information the Pakistani official language that we speak is Urdu and it is a Turkish word, which means “Lashkar” or Army. When the Moghul Emperors first went to India under Zaheer uddin Babar (the first Moghul King) his army was comprised of Turks, Arabs, Iranians and people from Central Asia which was before, Turkmanistan, Girgistan, Uzbekistan, Waziristan etc.

    They used to speak, Turkish, Arabic, Farsi (Persian) and in India the local language was Sanskrit and in the army barracks a new language emerged and it is called language of the Urdu, or language of the Army hence it is Urdu language. It is very rich in poetry and literature because of the beaucoup du mélange des langes.

    There is also a misconception about Indian cuisines which are not just Indian cuisines but, Moghul Cuisines and how this cuisine emerged, there is a history behind it. Are you interested in knowing it? May be laters…. 😀

  72. #72 by Mohammed Munir on August 20, 2009 - 5:05 AM

    Wow, a simple comment form a nice lady have created a lot of Halla-Gullah (hullabaloo) in the Bavarchi Khana (kitchen). Typical, I must say 😉

    Awas, “I thought Javed was rubbish at cooking and you confirmed my doubts”.

    Now I know, Awas was waiting for a long long time to say this, and Janet have provided him with a perfect opportunity to attack the catering abilities of the Cook-Khan 😆

    BTW, I too been to Turkey several times and I absolutely loved all their foods. I happen to have tasted the (fainted king) Imam Bayaldi on my very first trip to Istanbul, Turkey at “Haji Baba” restaurant on Istiklal Road, just close to the Taksim Square, and it was simply great. Haji Baba is serving authentic Turkish foods and one of the oldest restaurants around. Although, Turkish cuisine is a tinge milder then most of our Asian (Pakistani & Indian) foods, but majority of the Turkish restaurants give you some roughly crushed red-chilies powder to spice up the foods. They also use red-chilies paste with their foods for that purpose.

    Javed, nice history lesson on Urdu and Mullah Do Piazza, enjoyed reading it, but still I guess the lady have some credibility in her version of Imam Bayaldi 😉

  73. #73 by JAVED A. KHAN on August 20, 2009 - 11:00 AM

    Ek Sharjah ka Thurkey jo baar baar Turkey jaata hai vo sirf Imam Bayaldi kay liyeh nahee jaata balkay ….. 😀

    Munir, mujhay pata thaa kay tum chokri ki side logay. Like she wrote, “there are a gazillion ways to cook,” and prior to that in my comment # 5, I have also written very clearly that “everyone claims to cook Imam Bayaldi” and there are variations in the recipe. But, the one I wrote is purely a vegetarian dish and the two reasons why the Imam fainted have been mentioned in it.

    Do you remember the story of the King and his Wazir (Minister) about eggplant? The one which I wrote here on LS some time ago? To which you responded by adding, hence the expression: “Thaali Ka Baingan”? The history of eggplant goes back way long and its name has changed in different countries and the method of cooking is also different and there are many ways to cook it.

    Berenjena is reportedly the first name, it is originally Farsi Bazinjan, in Arabic it is almost similar, in Urdu, Hindi it is Baingan. In English it started as Aubergene, Brinjal and now eggplant for whatever reasons. Probably the Americans have named it eggplant to them it looks like an egg but, in different colours. In our part of the world, it is not only a vegetable, a cuisine but it is also referred as a colour…. Baingani Rung.

    If the Turks are proud of making Imam Bayaldi, the Punjabis love it as Baingan da Saag and Aloo Baingan, the Hyderabadis love their Bagharay Baingan and the UP wala’s love it as Baingan Ka Bhurta. The Arabs love it as Baba-Ghanoosh or Bazinjan bi Tahine. Even here in Quebec it is famous because, it is a French delicacy i.e., eggplant made with ratatouille reportedly originated in Nice, France and it is called ratatouille niçoise. Once again, like Imam Bayaldi, ratatouille niçoise is cooked in virgin olive oil and it is a purely vegetarian dish and NOT what Janet claims it as eggplant stuffed with meat in it is original Imam Bayaldi?

    Like, I have said, there are always variations in cooking not only in different countries but, within the same country and from one house to another. But, the authentic recipe if it is not written and recorded, keeps changing and no one remembers which was original.

    For example, the Bagharay Baingan original recipe has tamarind in it to add the sour taste, which some people have replaced it with yogurt. The reason is tamarind was not easily available in many places and when you add yogurt the colour of the dish looks more appealing than the one that is cooked with tamarind in it. Also, for some people the taste of tamarind is too strong for them as it is an acquired taste. But, both recipes taste good and, the fact remains that the original recipe is original recipe, variants are welcome as long as they taste good and look good.

  74. #74 by Mohammed Munir on August 20, 2009 - 11:57 AM

    Javed …

    Yes I remember that storey about the king and the baingan, and that term “Thaali Ka Baingan”, and I must say that you have very good memory.

    Now coming back to the ‘chhokri ki side’, well it’s obvious isn’t it 😉

    I was never a big fan of Baingans earlier and I use to eat them anyway, but now a days I like them and there is a special ‘Kashmiri Baingan’ which my wife is making with a lot of nuts and nut-paste, and it tastes so good.

  75. #75 by JAVED A. KHAN on March 31, 2011 - 2:14 AM

    This is a copy paste from my food blog in the UK that I used to write:

    Javed A. Khan’s culinary blog

    Being a Pakistani and a corporate banker by profession and a gourmet chef by hobby and living in Canada, I have been advocating, talking, preaching and publicizing a lot about the Muslim and Moghul cuisine which seems to have been hijacked by the current culture in India and it is being marketed through restaurants all over the world and sold as, “Indian Cuisine.”

    The westerners have been sucked into this farcical notion and made to believe that whatever these Indian restaurants offer to them is authentic Moghul cuisine, which is not correct. The irony is these people who claim to be chefs and cooks have never ever tasted the original, authentic dishes, because some of them are either non-Muslims from India who are vegetarians, or are Muslims from Bangladesh who have no idea about the real, authentic, Moghul cuisine – and these are the people who are dominating the Indian restaurant business in the west.

    They have created a new stupid dish called, “Butter Chicken” to attract the non-desi population and call it authentic Moghul recipe. One can only laugh at their naivety and ignorance or give them the credit to fool the ignorant people very convincingly and successfully for over a couple of decades.

    When I was running my own restaurant only for the sake of pleasure, I used to make the original and authentic Biryani using the spices and ingredients from scratch and not from the ready made spice packets from Shan, National or Tit-bit, whatever.

    Its a shame to see that in some of the Indian and Bangladeshi restaurants use food colour for Biryani instead of Saffron and still call it authentic biryani. I can accept that notion if they do that in India because, Saffron is very expensive over there, but for restaurants in the USA, Canada and in the UK it is like a sin to use food colour and say it is authentic Moghul recipe.

    The way Shami Kebabs were prepared by my mother and my grandmother were very different from the way these people make it here using mince meat. The real authentic ones are made from meat cubes and not mince meat. Also, there is some stuffing in these kebabs and they are called “shikam-pur kebabs.” The word “shikam” is Persian and it means stomach and “pur” is filled with or stuffed with.

    The way they make Seekh Kebabs here which comes out like rubbery sausages instead of soft, tender and succulent like the original Rampuri Seekh Kebabs which would melt in your mouth. And there is so much aroma, flavour and a taste in it that you like to savour and remember it forever.

    The way the original “Yakhni Pulao” is made with authentic spices and tender meat selected from the shank or “bong ki boti” and the way it is presented with golden brown fried onions in desi ghee is yet to be seen in any restaurant. They say that the test of a good Yakhni Pulao is when you start eating it and, you don’t ask for any curry, raita, chutney, pickle etc., and you just eat the Pulao. Some traditionalists prefer to mix Pulao with “Zarda” i.e., old traditional rice desert that they mix it with Pulao in their plates and eat it. But that is an acquired taste and I cannot mix my dessert with any salty dish. Preparing a real good Zarda is an art and it tastes best when you eat it with real Malai or the original cream from top of the milk especially when the milk is allowed to simmer on low heat charcoals, the cream that we get in supermarkets in cans and packets is a joke.

    The authentic Pasanday, the Koftay and the Hyderabadi Dum ka Keema, the Bagharay Baingan and the traditional Qubaani ka Meetha have never been heard or seen in the restaurants in the west. And when I used to make all this along with the traditional Dilli Nihari, Hyderabadi Haleem, Peshwari Chapli Kebab and Lahori Chargha, I used to get praise and accolades not only from the customers but from the media as well. The French people loved the original recipes and the press applauded the authenticity of the medieval cuisine, not just about the European or the Mediterranean era but the sub-continental Indian Pakistani medieval cuisine. My cooking was shown as a documentary on the French TV networks.

    I decided to put a lid on restaurant cooking because it takes a lot of your time and effort, so I decided to rent my place to someone else. I do enjoy cooking at home and I get a lot of pleasure BUT only when I cook for family, relatives and friends and I thoroughly enjoy it. Cooking is not only an art, but it is one of the sweetest pleasures of life, it releases stress and gives you joy when people appreciate your cooking. There is no limit, no boundaries in cooking, one can use his/her imagination and can be as creative as possible and make or create new recipes and new dishes. But, preserving the old and traditional recipes and the way they are prepared is very important. We need to maintain this tradition by preserving the art of cooking Mughlai dishes.

    Postscript: Javed Khan specializes in BBQ and enjoys it most. At home, instead of using a gas grill, he uses wood charcoal and a wood smoker. Unlike most people, who keep their gas grills on their terrace or at the poolside patio, he has created an exquisite ambiance by keeping his wood charcoal grills and the wood smoker under a huge maple tree at his humble abode, that is so unique and different and a perfect setting for outdoors cooking especially during the summer. Most amateur people cannot handle wood charcoal cooking as they find it very difficult to handle the fire, whereas it is easier for them to turn off the gas or to reduce the heat by using the gas knob. The best way to handle a wood charcoal fire is by keeping a big bowl of water nearby and keep sprinkling it over the charcoals to reduce the heat. By doing so you don’t put the fire off permanently, the charcoal turns red again and gives better fire and you have to keep repeating this process – which he calls “Fire Management.” There is a big difference in taste, aroma and flavour when you BBQ anything on gas and when you BBQ the same on wood charcoal. The smoke enhances the flavour and the taste. The best time to cook on wood charcoal is when the initial red flame has died off and the charcoals are simmering in silver ash and when the flame is white and low, then it is much safer to cook i.e., to avoid any charcoal burning the food which is not recommended by doctors. However, there are numerous tips on various Internet sites on how to reduce carcinogens in grilled foods and make outdoor cooking safer and healthier.

    Javed A. Khan, a Pakistani corporate banker based in Dubai for several years before migrating to Canada. Owing to the nature of his profession he has traveled extensively all over the world. He has a taste for culinary cuisine and enjoys gourmet cooking to the extent that for a couple of years he used to cook for fun at a restaurant in his commercial property that he owns as an investment. Apart from making the traditional sub-continent dishes mainly the Moghul Cuisine, he specialized in the Mediterranean, Arabic and Chinese cuisine as well. He has also created a nouvelle cuisine that, by improvising and blending different types of cuisine, suits the culture and the taste of a wider palate. Mr. Khan has been writing for a few other food blogs from time to time.

  76. #76 by Mohammed Munir on June 1, 2011 - 5:13 AM

    New survey sheds light on most passionate cooks in Asia

    Javed Khan … are you ‘passionate’ about your cooking ❓ 😉

    Read this interesting article.

    http://en.news.maktoob.com/20090000775376/New_survey_sheds_light_on_most_passionate_cooks_in_Asia/Article.htm

  77. #77 by JAVED A. KHAN on June 1, 2011 - 7:37 AM

    Munir

    Thanks for the article, its more of a survey than anything else and survey means percentages and I seldom participate in surveys be it about cooking or when I purchase a new car or any expensive electronics item.

    About cooking: Of course I cook with a lot of passion and take pride in my cooking and, I have written on many food blogs and even here at legslip’s Bavarchi Khana that, ‘cooking is one of the sweetest pleasure in life, it releases stress’ and imo it not only gives satisfaction to your appetite but, it also gives satisfaction to your eyes in the sense that before you eat the food, you garnish it and look at it before serving then you feel satisfied by its presentation, if not then you add a touch or two to make it more presentable, just like the artists do after completing their paintings. I do that to every dish:

    1. A daal dish is just a daal dish if you serve it plain, but when you garnish it with coriander and give a tarka, not only it looks good but, tastes good. And, every daal has a different kinda tarka and garnishing, example White Mash Daal must have chopped green chillies and chopped green coriander leaves with a tarka of golden brown onions. You can mix a little bit of butter in the oil while frying the onions and it tastes even better. The Hyderabadi Khatti daal needs a tarka of cumin seeds (zeera) green curry leaves and crushed red chillies and a few slices of freshly chopped garlic.

    2. A fruit drink
    is a just a drink but when you mix the fruit juices or real fruit then make sure they blend well not just in the liquidizer but they need to be compatible. For e.g., Guava juice can be blended with a banana. Mango juice goes well with lychee juice or real lychees in the blender. Pine Apple juice with coconut Milk (not coconut cream) and all these drinks when garnished with either a fine thin slice of orange, mint leaves, cherry etc., looks great.

    3. Baked, grilled or fried fish is just an ordinary looking dish until and unless you place lettuce leaves under it and decorate it on the sides with sliced tomatoes, sliced avocado, hash browns or, grilled potatoes with a few nice colourful veges such as red, orange, green capsicum etc. If it is not a desi style fish I add fruits to the baked and grilled fish e.g., you can add a couple of slices of Mango or, Papaya. Even apple, pear and cherries but, they need to be steamed, stewed and glazed.

    The list could be very long but, without garnishing the dish if you keep it on the dinner table, at least I lose my appetite by 50%. And, you have to be creative and imaginative when you are cooking and garnishing (giving final touches) a dish. The same goes with desserts and cakes. Everyone knows how to garnish a cake but, the desi desserts? Not everyone bothers but, I do. There are lots of ways to garnish our halwas with, nuts, fruits, fresh cream etc., and these are the simplest ways to make our desi desserts look more presentable and mouth watering.

    I cook or rather work very fast in the kitchen and you have to be patient when you are cooking especially the culinary recipes. You must have all the ingredients ready before you start cooking because there are times when you have to add certain ingredients at the right time, or else you burn them or the spices remain uncooked and you can tell the “kuccha masala smell” there is a very fine and delicate balance in our cuisine unlike others because, we use more spices than others. So, one needs to know what is the right balance and when is the right time to add certain spices and how much time you need to roast the spices (bhoonoe them) before you add the main ingredients.

  78. #78 by Mohammed Munir on June 1, 2011 - 10:31 AM

    Javed Khan …

    Aahhh … How much I wish that I should have met you while you were still in Dubai and I would have eaten free at your restaurant. 😉

    But, Lagta Hai Aub Tumhara Khana Khnay Kay Leeye Canada Ki Ticket Khurch Kar Kay Waheen Hee Aanay Paray Ga.

    If you even write about food with so much love & passion, I wonder what would be your passion when actually cooking.

    One suggestion for you, there is a food-only TV channel in Pakistan called, “Masala TV” and they have so many good Chefs & Cooking-experts, if you can get this channel you will enjoy it. One of the best Chefs are – Chef Zakir and Chef Gulzar, both men and both great cooks.

    If you could not get Masala channel in Canada, at least you will be able to check them out on YouTube for sure.

  79. #79 by Mohammed Munir on June 2, 2011 - 7:16 AM

    Javed Khan …

    I always knew you were a senior Corporate Banker in Dubai, UAE and this is so obvious not only from your financial but also general knowledge. Plus so many times we also talked about and other related issues.

    On the other hand, I am sorry, if it came out as I didn’t know this, but actually my confusion and misunderstanding came from reading the ‘foot-note’ of your above comment no. 75 and I thought that may be you were doing your ‘Shouqia-Cooking’ in Dubai. 😉

    Anyhow, it is now clear that this restaurant was in Canada and not Dubai. 😦

    Your family, relatives and friends are lucky that you cook for them and they can enjoy the food.

    As I said earlier, I think I will one day have to visit Canada to have the honour and privilege of enabling my taste-buds to be lucky enough to enjoy your love-drenched and passionately cooked gourmet cuisine.

    I know, Yeh Thora Ziyada Hee formal Ho Gaya Hai, but Chalta Hai. 😀

  80. #80 by Rana dinesh on March 5, 2012 - 9:42 AM

    You have so many mouthwatering reciepes.please send me reciepe of rampuri seekh kabab by email.

  81. #81 by JAVED A. KHAN on March 5, 2012 - 3:10 PM

    Rana, next week bro not now coz I am too busy! But, thanks for reading and asking.

  82. #82 by JAVED A. KHAN on March 9, 2012 - 3:11 AM

    Rana

    Seekh Kebabs are made in different ways, everyone has their own recipe and variations are possible, rather natural so if I tell you a recipe someone else might say, no its not like this. So, be prepared for that kinda objection or criticism. I am used to this kinda criticism.

    The most important aspect of any dish is the quality of ingredients. Therefore, when you are buying meat or spices, do not compromise on quality. Remember quality meat or quality product has a price and you have to pay for that.

    People make seekh kebabs with ground meat (keema) and they also make it from boti or cubes. I prefer the later but that needs to be cooked and you have to Peeso it on the Sill Butta before adding the ingredients.

    For one kilo of meat without fat
    I cup fried onions crushed after frying
    2 table spoon of ground ginger paste
    half cup vegetable oil
    half cup yogurt
    Red chilli powder and SALT as desired
    Garam Masala powder 1 1/2 table spoon full
    For keema you need meat tenderizer powder 1 table spoon full, or raw papaya paste 2 table spoon full
    Mix it well and you need to marinate it over night or at least 10-12 hours

    Use flat seekhs not spikes or even the very thick ones just the flat ones
    When you are rolling the kebabs on the seekh, keep your hand wet with water each time that will keep the kebabs firm
    I prefer charcoal grill and seldom use gas grill
    So, when you are grilling on charcoal, you must let the flame settle down and the ash to appear on the charcoal
    Place the seekh kebabs on it in such a way that it does not touch anything but, it must be at least 4~5 inches above the charcoal
    Let it simmer slowly without giving any air to the charcoal, keep rotating it gently so that they don’t fall off from the seekh
    When they are ready take a chapati and hold the kebab in it and pull out the seekh, the kebab must come out like a sausage BUT
    It must remain smooth and silky unlike the rubbery sausage.
    Rampuri’s always dip their kebab in a bowl of Aslee Ghee or Butter and take it out instantly before serving.
    It sounds like its too heavy but, that’s the way they like it aaanhaan aaahaaan!

  83. #83 by Dinesh Rana on May 22, 2012 - 2:10 AM

    exillent knowledge we get from here.please send me receipe of rampuri mutton seekh kebab.thanks

  84. #84 by JAVED A. KHAN on May 22, 2012 - 7:06 AM

    The recipe is written on the blog, check the last few comments and you will find it.

  85. #85 by Mona Siddiqui on September 24, 2012 - 7:14 PM

    Mera Hissa Kahan hai?

  86. #86 by JAVED A. KHAN on September 27, 2012 - 6:13 PM

    Mona Ye Bavarchi Khaana-e-Aam hai yani its open for all, anyone can come and cook here, its for free the only penalty is you have to leave a plate for me. Why don’t you add your two cents and write a recipe of something in which you excel? 😀

    Ps. If you have a photo of the dish that you prepare, you email us and we will definitely upload it here on the blog.

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