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Thu Jul 22, 2010 4:02 pm

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Joined: Tue May 11, 2010 1:35 pm
Posts: 3502

This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.


* 3/4 cup dry brown lentils
* 1/4 cup dry red lentils
* 4 cups water
* 5 whole garlic cloves
* 3/4 teaspoon salt
* 1/2 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper, or to taste
* 1/4 teaspoon ground turmeric
* 2 tablespoons clarified butter
* 1/4 onion, sliced
* 1 teaspoon ground cumin
* 1/8 cup milk (optional)
* 1 tablespoon minced fresh cilantro


1. Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
2. Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
3. While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
4. Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.



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Sat Feb 05, 2011 11:29 am

Joined: Thu Feb 03, 2011 11:30 am
Posts: 15


½ kilogram Fish (Bass or any other fish to your preference) (boneless)
1 Whole Garlic (Lehsan) or 1 tsp. Garlic Paste (Pisa Lehsan)
1 Big piece of Ginger (Adrak) or 1 tsp. Ginger Paste (Pisi Adrak)
6-8 tbsp. Cooking Oil or Clarified Butter (Ghee)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. White Cumin Seeds (Saabut Sufaid Zeera)
½ kilogram Plain Yogurt


Wash fish, rub salt in it and leave it to marinate for 1 hour.

Wash fish again throughly and leave in refrigerator for another hour.

Chop and make fine paste of Ginger and Garlic. (You may used ready chopped ginger and garlic paste if preferred.)

Heat up oil or clarified butter in a deep pan and put the ginger and garlic paste in it.

Stir for two minutes, then put ½ cup water and let it get brown by constantly stirring.

Add red chilli powder, salt, cumin, and turmeric powder. And stir until all water dries.

When water dries up, add the curd a little at a time, and fry it. Keep adding plain yogurt until it dries up and makes a thick curry.

Add fish pieces now, and fry lightly by stirring.

Add water to the requirement. Let the fish get the curry flavor, then serve.

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