Doodh Dulari

Doodh Dulari is a popular sweet dish of Pakistan. This dessert is known to be the sweet of goodness in every Pakistani wedding. The name of the dish  "Doodh Dulari" can sound a little bit  funny but the taste can make you to fall in love with it. Well, when I came across this dish. I found this dish very complicated. But after trying I found it was very simple and creative one. The base for this recipe is regular shahi semiya kheer. And this kheer is then pamper with colorful gems like varieties of jellies, rasgullas or gulab jamuns, some nuts and finally fresh home made khoya or mawa is added. This dessert can be a big hit to any parties. Just a bowl of doodh dulari can compensate the whole pack of icecream. Without much delay, lets know how to make this royal doodh dulari.

MUTANJAN

 

Mutanjan is the sweet rice dish more commonly prepared in Pakistan. It is said that mutanjan is version of zarda with few slight variation. Zarda is basically traditional south asian sweet rice dish made with rice, saffron and sugar along with variety of nuts. Whereas mutunjan has multi coloured rice and in additional candied fruits and peels are used which is the very essential part of mutanjan. This is perfect rice based dessert to your any occasion.

I prepared this dish during my new year party and believe me this dish was the best fit to whole dinner party combo.

INGREDIENTS

• Basmati rice – 2 cups
• Brown sugar – 1&3/4 cups ( you can use 2 cups, depends on one’s choice)
• Butter – 2 tbsp
• Cardamom pods - 5
• Dry coconut – ½ cups
• Soaked and peeled almonds – ¼ cups
• Glazed cherries -20
• Raisins – ¼ cup
• Food colour – red, orange and green (I used red and orange, green one was not available)
• Mawa – To garnish

 

PREPARATION

• Soak the almonds overnight.Next morning peel and keep them aside.
• Wash and soak the basmati rice for atleast 30 minutes.
• Then placed the pot filled with water. When water starts to boil, add in the soaked rice and cook until the rice is 80% done.
• Once rice is done, strain them and place them on plate.
• Then place another pan on medium flame and add butter into it.
• When butter melts, add crushed cardamom pods. Fry for 1 minute.
• Then add brown sugar and ½ cup of water. Mix well and cook till you see the bubbles in the syrup.
• Now lower the flame and add dry coconut, almonds and raisins.Allow the syrup to boil for some more time.
• Then add cooked rice.Mix everything well.
• Cover the pot with the lid and let the rice cook on low flame until done.
• In middle time, just give a stir and add  glazed cherries and  few colour drops on the top. Do not mix it now. You  can mix it later. Otherwise all the colours gets mixed up.When the mutanjan rice is ready to serve.
• Serve it with mawa at top.

Sheera Kurma - Celebrating My Blog's First Birthday

 Hello...Today my blog turned 1 . I am totally surprise , I remember writing my first post and how fast days passed without notice and now here I am a year later. My blog is very special to me.Foody Delight is the catalogue for my simple and exotic pleasure in food. The recipe may come from any part of the world, but the basic principle of the cooking remains the same. As you all know I am beyond joyful to have you all on this journey with me and supported me.And I also want to thank you so very much for encouraging me last 1 year by your precious comments. Thank you so much again..

Today recipe is sheer korma… Sheer korma is know to everyone. It is prepared with fried vermicelli, milk and loads of dryfruits. It is loved by everyone ad also easy to cook. To make it flavour the sheer korma, you can  also add rose syrup. 

INGREDIENTS

• Fried vermicilli - 1/4 cup
• Sugar - 1/2 cup
• Milk - 3 cups
• Ghee or Clarified butter - 2 tbsp
• Chopped almonds - 1/4 cup
• Chopped dates  - 2 tbsp
• Cardamom powder - 1/2 tsp
• Saffron strands – Few , crushed
• Rose syrup -  2 tsp , at time of serving

PREPARATION

• Heat the ghee in a deep pan, add the vermicelli and fry it for 2 minutes, just to make them crunch.
• If your using simple vermicelli, fry them till light golden in colour.
• Then add milk and mix well. Cook the vermicelli till their softa nd properly cooked.
• Add the sugar and all the dry fruits. Mix well and simmer for 3 to 4 minutes.
• Now add cardamom powder and crushed saffron strands. Stir well
• Add dry fruits and raisins, mix well and allow it to simmer for 3 to 4 minutes.
• Add cardamom powder and crushed saffron strands . Stir well
• If the sheer korma is too thick, add a little hot water  or milk and mix gently. If you prefer thick, ignore this step.
• Remove from the flame and serve cold or warm.

Karahi Gosht - The Authentic Pakistani Cuisine

Karahi Gosht is the famous authentic Pakistani recipe. Karahi is the spicy lamb curry, where the diced or chopped lamb is cooked in the yogurt based gravy with fresh green chillies, ginger, garlic and spices. For the first time when I had tasted karahi gosht  in the restaurant, i liked it so much, that I wanted to try it at home. I tried it many times but  did not get the same taste for which I was looking for. Finally I found and this time the gosht was really superb.
This is the very simple recipe. You can also try the same recipe with chicken and call as  "Karahi chicken" . Do try it and I am sure you will not stop yourself to cook it again.


INGREDIENTS

Serves: 3 people

• Lamb/Goat meat - 1 lb
• Garlic cloves - 4 big
• Ginger - 1& 1/2 inch
• Green chillies - 6
• Tomato - 2 big, diced
• Red chilly powder - 3/4 tsp
• Tumeric powder - 1/4 tsp
• Garam masala - 3/4 tsp
• Salt - 3/4 tsp
• Yogurt - 1 cup
• Oil - 2 tbsp
• Water - 1 cup
• Chopped cilantro - 3tbsp 

PREPARATION

• Wash the mutton pieces(lamb/goat meat). Keep it aside.
• Grind the garlic cloves along with 1/2 cup of water.
• Place the cooker on medium flame and add mutton pieces and grinded garlic into it. Also add another remaining 1/2 cup of water.
• Cook the mutton in the garlicky water till the mutton changes its colour to white.
• Then add oil and cook again for 2 minutes.
• Then add diced tomato, red chilly powder, turmeric powder and salt. Stir well and cook till tomato becomes fully soft.
• Then add yogurt, grated ginger and slit green chilies. Mix everything well.
• Adjust the salt and spicyness if needed. However the  above mentioned  ingredients are perfect for the recipe.
• If needed you can add about 1/2 cup of water, not more than that because the sauce will be too thin which we do not want.
• Finally add garam masala and chopped cilantro. Mix well.
• Cover the cooker with the lid and wait till you get 6 whistles. Karahi gosht is ready to serve.
• Karahi gosht is served with naan, rice.