KATAKAT QEEMA GOBHI (BEEF MINCE AND CAULIFLOWER)

KATAKAT QEEMA GOBHI 

KATAKAT

Katakat or Takatak is a very popular dish of meat originated in Karachi, but now very popular throughout Pakistan. It is made from a mixture of various meat organs, including testicles, brain, kidney, heart, liver, and lamb chops in Ghee or Oil and sometimes in butter as well. The dish's name seems to come from the sound of two sharp blades that hit the griddle as they cut up the meat. It is still an open question whether the correct name is Katakat or Takatak

Katakat is prepared on a big Tawa (griddle) with tomatoes, onion, green chilies and spices in ghee or oil by frying them and hitting with two specially made steel blades with a wooden handle which emit the sound of Katakat or Takatak. When tomatoes, onion, and chilies are half cooked, the meat pieces or parts, mostly of a Goat are mixed with it and again the process of hitting that mixture starts.

Karachi is the proud birth place of this dish, which is famous for its spicy dishes all over the world. Katakat is normally prepared live for the customers at the food stalls or restaurants and never prepared and stored in advance. This mouth watering delicacy is eaten with Nan or Chapati.

This Qeema Gobhi prepared in Katakat style is a new idea I have come across while watching a cooking show on TV and it is not my creation. Though I have made some minor changes in spices.

I am of the view that this type of experiments must be carried out to encourage new ideas and new flavors in our food items.

I prepared it and found it really great and an addition to our home menu. So now I am sharing this recipe with you with the name of ALLAH.

REQUIRED INGREDIENTS:

1. 1/2 Kg Hath Ka Qeema (Coarsely grounded Beef Mince)
2. 1/2 Kg Phool Gobhi (Cauliflower)
3. 3/4 Cup Oil
4. 4-5 Medium Tomatoes
5. 1 Medium Lemon
6. 10-12 Kati Hui Hari Mirch (Coarsely Cut Green Chilies)
7. 1 Tablespoon Red Chili Flakes
8. 1 Tablespoon Chat Masala
9. 1 Tablespoon Garam Masala (All Spice Powder)
10. 1 Tablespoon Qasoori Methi (Dried Fenugreek Leaves)
11. 1 Teaspoon Haldi Powder (Turmeric)
12. 4 Tablespoon  bareek kati hui Adrak (Finely cut Ginger)
13. 4 Cloves Lahsan (Garlic)
14. 6-8 Gol Sabut Lal Mirch (Red Button Chilies)
15. Salt to taste

PREPARATION:

• Wash Gobhi (Cauliflower) and boil it with Sabut Lahsan, Adrak, Hari Mirch and Haldi Powder (Garlic Cloves, Ginger, Green Chilies) and Turmeric Powder
• When water dries and Gobhi all are tender, Katakat them with any Kitchen utensil which could cut them into small pieces.
• Place a flat surfaced Tawa (Griddle) on heat and heat some oil.
• Now put Tomatoes and other spices along with Green Chilies and stir fry for a few minutes.
• Add Qeema and do the same till its water is dried and it has been mixed with tomatoes etc.
• Now add boiled Gobhi, mix it with Qeema mixture and Katakat the entire mixture.
• Do not over do the Katakat process, the dish should be chunky and not as grounded mince.
• Douse the flame and sprinkle some lemon juice over it.
• Place it in a dish, garnish with Green Chilies, Julianne cut Ginger, coriander leaves etc.
• Enjoy hot.

Hope you'll enjoy this new idea of Katakat and make it without FEAR OF FAILURE.

InshaALLAH our next recipe will be "CLASSIC MANGO CUPCAKES"

Thanks,

NOVICE

CLASSIC MANGO CAKE (MY 50th RECIPE)

SOFT & MOIST CLASSIC MANGO CAKE

(MY 50TH RECIPE)

MANGO

Mango is the national Fruit of Pakistan, India and the Philippines and the national tree of Bangladesh. There are more than 400 known varieties of Mango, many of these ripen in the summer, while some varieties give double crop. Mango ripens in 3-4 months.

For thousands of years, Mangoes have been cultivated and reached South East Asia between 4th and 5th century BCE.

In 2013 Mango production was 43,000 Tonns, out of which 42 percent were produced in India alone.

Mangoes are generally sweet, but the taste, flavor, and texture differ in different areas around the world. Overall Mango is termed as the King of Fruits. In Pakistan Sindhri Mango of Mirpurkhas Region tops all other varieties in its shape, sweetness and Pulp, next comes Chaunsa from Multan (Punjab) and Anwer Ratol also from Punjab. Other than these three there are more varieties commonly produced in Pakistan ie. Langra, Fajri, Dasahri, Saroli and Baingan Phali etc.

Mango Juice, Lassi, Murraba, Chutney, Smoothies are commonly available everywhere and loved.

Mango restores energy level very fast and its heady aroma and taste give pleasure eating it.

EQUATION:

• Preparing the batter                     20 Minutes
• Preparing the Glaze                      05 Minutes
• Baking Time                                 40 Minutes
• Cooling Time                                15-20 Minutes
• Yield                                            12 Servings
• Expenses                                      150-175 Rupees (1.5 Dollars)

INGREDIENTS REQUIRED:

1. 2-1/2 Cups Aam ke chotay tukray (Diced Mango Chunks) 
2. 2 Cups Maida (All Purpose Flour)
3. 1 Cup Sugar (Powdered or Granulated)
4. 4 Large Eggs
5. 1/2 Aam Ka Gooda (Thick Mango Pulp)
6. 1/2 Cup Butter Milk
7. 1-1/2 Teaspoon Baking Powder
8. 1/2 Teaspoon Baking Soda
9. 1 Teaspoon Salt
10. 1 Teaspoon Mango Essence
11. 1 Tablespoon Lemon Juice
12. 1/2 Khopra (Desiccated Coconut) Optional
13. 1/2 Cup Assorted Dry Fruit (Optional) 

MAKING OF MANGO CAKE:

• Preheat oven to 180 C, 350 F or Gas Mark 4 for about 20 minutes
• Grease the Bundt Pan with Oil or Shortening and dust it with Flour so that after baking our cake may not stick to the pan.
• Sieve the Maida (All Purpose Flour) with Baking Powder, Baking Soda & Salt.  Mix them well and set aside.
• In another bowl beat Sugar & Oil together until the color of mixture changes.
• Add Eggs one by one and continue eating on slow-medium, combine well.
• Add Mango Pulp and beat on slow speed.
• Add Mango Essence
• Now Add dry mixture into this Egg mixture by folding them with soft hands till combined.
• Coat the diced Mango pieces with flour and then fold them in the cake mixture
• Pour this mixture into our greased and dusted Bundt Pan and put it into the Oven for 40-45 minutes.
• Check it after 35-40 minutes by inserting a sharp knife in the middle of the cake at any side. If the top is Golden and may start to burn then turn the upper heating rod off and continue baking on the lower rod only for further 5 minutes.
• Take it out from the Oven and place it on Cooling rack for 15-20 minutes and after that place a plate on top of the Cake Pan and invert it on the plate, it will come out on the plate. If it is still stuck to the pan, just insert a plastic spatula or knife on sides of the cake and loosen it or let it cool for further 10 minutes.
• Cool it completely and then pour the Glaze over the Cake.
• Your Soft, Moist and very tasty Mango Cake is ready to be served now.
• If you put the Cake in the refrigerator overnight after covering it with plastic or Cake Cover, the result next morning will be awesome.
• Cut the slices and enjoy.

INGREDIENTS FOR THE GLAZE:

1. 1 Cup Icing Sugar
2. 2-3 Tablespoon Milk/Cream or Water
3. 1/2 Teaspoon Mango Essence
4. Pinch or Drops of Yellow Color

METHOD:

• Whisk or beat Icing Sugar with Milk, Cream or Plain Water till it reaches your desired consistency.
• Pour it on top of the round Cake

Hope you'll enjoy this amazing Mango Cake during the summer season and make it again without any FEAR OF FAILURE.

InshaALLAH our next recipe will be KATAKAT QEEMA GOBHI.







Thanks,



NOVICE

ROAT (SEMOLINA BISCUITS)

ROAT (SEMOLINA BISCUITS)

Suji K Roat (Semolina Biscuits) are traditional biscuits made from Suji (Semolina and sprinkled on top with Poppy seeds. These are hard and crispy, mostly prepared on some religious occasions for distribution among, family, friends & neighbors. Very popular among all and sundry. People also like these biscuits on normal days with Tea.

I make them and store them in an airtight Jar for enjoying them at leisure. As I personally like these biscuits very much, especially the Poppy seeds sprinkled over the top which gives a great taste after being baked.

So, here we are, preparing our Suji K Roat (Semolina Biscuits) with the name of ALLAH.

INGREDIENTS REQUIRED:

1. 2 Cups Suji (Semolina)
2. 1 Cup Maida (All Purpose Flour)
3. 2 Cups Pisi Chini (Caster Sugar)
4. 1 Cup Butter or Ghee
5. 3 Large Eggs
6. 1/2 Cup Milk
7. 1-1/2 Teaspoons Baking Powder 
8. 1 Teaspoon Choti Ilaichi (Green Cardamom Powder)
9. 1/2 Teaspoon Zafran (Saffron) Extract

PREPARATION:

• Sift/Sieve the Flour and mix other dry ingredients except for the Poppy Seeds.
• Beat Eggs lightly and mix them into the dry mixture.
• It will be like bread crumbs.
• Add Ghee and start kneading it thoroughly by pressing it hard, adding milk one tablespoon at a time while kneading.
• Make a ball of this dough and cover with damp cloth.
• Rest the dough in the refrigerator for 20-30 minutes.
• Pre=heat Oven to 180 C, 350 C or Gas Mark 4 for 15=20 minutes.
• Grease the Baking Tray with oil and place butter paper over it and grease this as well.
• Make Biscuits with hands on the counter and place them on the greased baking tray, with Butter Paper.
• Sprinkle Poppy Seeds over each biscuit.
• Bake for 12-15 minutes or when the sides start to turn golden. Don't over back or wait till the biscuits become hard.
• Take out of the oven when still a bit softer in the center.
• Cool them over the Cooling Rack
• Enjoy warm or cold.
• These biscuits can be stored in an airtight Jar for more than a month.

Hope you'll like these Crispy Suji Roats on any occasion and make them without any FEAR OF FAILURE 

InshaALLAH our next recipe will be "CLASSIC MANGO CAKE" (My 50th Recipe on this Blog).

Thanks,


NOVICE

BESAN KI NAN KHATAI

BESAN KI NAN KHATAI

BESAN KI NAN KHATAI:

There is no difference in preparation of simple Nan Khatai made of Maida (All Purpose Flour) and Besan (Gram Flour) Nan Khatai, you only have to add more Besan and less Maida to make it Besan Ki Nan Khatai. The difference is in its taste. It is soft but Crunchy and Crumbly at the same time. 

As you know Nan Khatai is an Eggless Cookie or Biscuit, a mix of three cultures have created this great snack, starting from Dutch to Persian and then its amalgamation into Indo-Pak tradition.

The name Nan is derived from Persian which means soft bread and Katai from Afghan language, that means Biscuit. This Snack is unique because of its texture and feels when in hand or mouth.  It crumbles instantly and dissolves in the mouth and also giving crunchiness.

As per Wikipedia, Nan Khatai originates from Indian City Surat or Soorat in 16th Century, initially, it was a soft bread cookie which was popular to Dutch Spice Traders and after their decline of business this cookie evolved with time and someone made this recipe, which has become very popular in Pakistan and India.

Nan Khatai can be made from Besan (Gram Flour), Semolina and even plain Aata (Flour), personally I prefer Besan Nan Khatai for myself but overall, Nan Khatai is a great tea time snack of Sub-continent. 

INGREDIENTS:

1. 1 Cup Besan (Gram Flour)
2. 1 Cup Maida (All Purpose Flour)
3. 1 Cup Sugar
4. 3/4 Cup Ghee
5. 1/4 Teaspoon Baking Powder
6. 1 Egg Yolk
7. Grated Pistachios or Whole Almonds for Garnishing

METHOD:

• Sift and mix together Besan, Maida, Suji, Salt and Baking Powder, set aside.
• Now mix Sugar and Ghee with a Whisk or Electric Beater till it changes color and becomes fluffy, minimum for 10 minutes.
• Add Dry mixture in it and knead it with hands and fingers to create a soft dough.
• Set aside this dough for 20 minutes, covered with soft cloth.
• After 20 minutes, make balls from this dough, the size of balls depends on you, and then shape them into a biscuit. 
• Press your thumb in the center on top of the biscuit and make a small dent.
• Place them on a greased baking tray with or without butter paper.
• Brush the top of Nan Khatai with beaten Egg Yolk and then sprinkle grated Pistachios over it. You can place whole Pistachio or Almond as well.
• Pre-heat Oven to 180 C, 350 F or Gas Mark 4 for 15-20 minutes.
• Put the tray in the Oven and bake for 10-12 minutes or when the biscuits start to turn slightly golden from sides but still soft.
• It will look soft but after cooling them completely, they will turn Crispy, Crunchy and Crumbly.
• Don't wait for turning them golden or hard. It will ruin the Nan Khatai and will become a hard biscuit, so don't over bake.

Our Aromatic Besan Ki Nan Khatai is ready to be enjoyed now with or without Tea. Note that there was no FEAR OF FAILURE in its preparation.

Thanks,

NOVICE

NAN KHATAI

NAN KHATAI

NAN KHATAI:

Nan Khatai is an Eggless Cookie or Biscuit, a mix of three cultures have created this great snack, starting from Dutch to Persian and then its amalgamation into Indo-Pak tradition.

It is soft but Crunchy and Crumbly at the same time. 

The name is derived from Persian which means soft bread and Katai from Afghan language, that means Biscuit. This Snack is unique because of its texture and feels when in hand or mouth.  It crumbles instantly and dissolves in the mouth and also giving crunchiness.

As per Wikipedia, Nan Khatai originates from Indian City Surat or Soorat in 16th Century, initially, it was a soft bread cookie which was popular to Dutch Spice Traders and after their decline of business this cookie evolved with time and someone made this recipe, which has become very popular in Pakistan and India.

Nan Khatai can be made from Besan (Gram Flour), Semolina and even plain Aata (Flour), personally I prefer Besan Nan Khatai for myself but overall, Nan Khatai is a great tea time snack of Sub-continent. Soon I'll Post my favorite Besan Ki Nan Khatai for you.

Besan Ki Nan Khatai

Let us start preparing our simple, Crispy, Crunchy and Crumbly Nan Khatai with the name of ALLAH.

INGREDIENTS:

1. 2 Cups Maida (All Purpose Flour)
2. 1 Cup Sugar
3. 3/4 Cup Ghee
4. 2 Tablespoons Sooji (Semolina)
5. 1 Egg Yolk
6. 1/4 Teaspoon Baking Powder
7. Pinch of Salt
8. Grated Pistachios for Garnishing

METHOD:

• Sieve and mix together Maida, Suji, Salt and Baking Powder, set aside.
• Now mix Sugar and Ghee with a Whisk or Electric Beater till it changes color and becomes fluffy, minimum for 10 minutes.
• Add Maida mixture in it and knead it with hands and fingers to create a soft dough.
• Set aside this dough for 20 minutes, covered with soft cloth.
• After 20 minutes, make balls from this dough, the size of balls depends on you, and then shape them into a biscuit. 
• Press your thumb in the center on top of the biscuit and make a small dent.
• Place them on a greased baking tray with or without butter paper.
• Brush the top of Nan Khatai with beaten Egg Yolk and then sprinkle grated Pistachios over it. You can place whole Pistachio or Almond as well.
• Pre-heat Oven to 180 C, 350 F or Gas Mark 4 for 15-20 minutes.
• Put the tray in the Oven and bake for 10-12 minutes or when the biscuits start to turn slightly golden from sides but still soft.
• It will look soft but after cooling them completely, they will turn Crispy, Crunchy and Crumbly.
• Don't wait for turning them golden or hard. It will ruin the Nan Khatai and will become a hard biscuit, so don't over bake.

Our simple Nan Khatai is ready to be enjoyed now with or without Tea. Note that there was no FEAR OF FAILURE in its preparation.




InshaALLAH our next recipe will be Besan Ki Nan Khatai   

Thanks,

NOVICE

CHATPATI CHICKEN VEGETABLE

CHATPATI CHICKEN VEGETABLE

This recipe is very simple and not time-consuming, tastes different from normal Pakistani curry dishes. It has a little sugar with Soy Sauce and Grounded Black Pepper to make it different in flavor and taste and light in digestion.

After enjoying heavy dishes during Eid celebrations, this light and simple dish will definitely make your day.

Let us start our recipe with the name of ALLAH.

INGREDIENTS REQUIRED:

1. 1/2 Kg Chicken (You can also use boneless if desired)
2. 1 Medium Potato cut into cubes
3. 3-4 Tomatoes cut into cubes
4. 2 Carrots sliced
5. 1/4 Cup Green Peas
6. 4 Green Chilies, finely cut
7. 1 Teaspoon Ajwain (Carom Seeds)
8. 1 (Tezpat) Bay Leaf
9. 1-1/2 Kuti Kali Mirch (Ground Black Pepper)
10. Salt to taste
11. 2 Tablespoons Soy Sauce
12. 2 Tablespoons Chili Garlic Sauce
13. 2 Tablespoons Corn Flour (Dissolved in Water)
14. 1 Tablespoon Sugar
15. 4 Tablespoons Oil or according to taste

METHOD:

• Cut the Carrots in round slices, and Potatoes in cubes after half boiling them.
• Heat Oil on high and add Spices, sauces, and Tomatoes, stir fry till its aroma reaches you and tomatoes tender.
• Add chicken and cook till its water dried and chicken is tender.
• Now add half boiled Vegetables and water to taste with a Tablespoon of Sugar.
• Don't over cook, keep the Vegetables a bit crunchy
• Add finely cut Green Chilies
• Add Corn Flour in Water and put it into the pan and stir till desired thickness and consistency is acquired.
• Douse the flame off, Chatpati Chicken Vegetable is ready, garnish with Whole Green Chilies.

Hope you'll enjoy this simple and easy Chatpati Chicken Vegetable after Eid holidays and there should be NO FEAR OF FAILURE at all while making it.

InshaALLAH our next recipe will be traditional NAN KHATAI

Thanks, 

NOVICE