Punjab ki soghaat- varriyan

Description: Daals and beef are dried together to form small balls called
Varriyan, further cooked in a gravy. This delicacy is a famous lunch item on
Punjabi dining tables, eaten both with roti and rice.

Ingredients:
for making varriyan:
moong ki daal (chilkon wali) 1/2kg
mash ki daal 125g
beef ½ kg
namak 1 tbsp
red chilli powder 1tbsp
chilli flakes 2tbsp
turmeric 1 tsp
zeera 2tbsp
coriander powder 1tbsp
cinnamon 2 sticks
black pepper corns 10-12
cloves 2-3
black cardamom 2-3
garam masala powder 1tbsp
ginger 1 pc
garlic 2-3 cloves
green chillies 2-3
baisan 2 tbsp
baking soda 1 pinch
oil 2 tbsp for frying varriyan

for making gravy:

onion 1
tomatoes 2
ginger garlic paste 2tbsp
namak to taste
red chilli powder 1 tbsp
garam masala powder 1 tsp
roasted zeera and coriander 1tbsp
dahi 2tbsp
chilli flakes 1tsp
oil ½ cup
water ½ cup
green chillies for garnish
fresh corinder for garnish.

Method:
For making varriyan soak both the daals for 3 hrs. now remove their chilkas
and chopperize well in the chopper. Set aside.
Now boil beef meat with half the spices with garlic , ginger and green chillies
and keep half spices for further use, when the beef is boiled till tender shred it
and then chopperize it finely.
Now mix the daal and beef together along with the remaining half spices and
mix well. Now add baisan and baking soda in it and mix till well combined. Now
make varriyan and dry them under the sun for 3-4 days until they are fully
dried. Now preserve them in the air tight container for further use. Then take
10-12 varriyan and fry them in 2tbsp oil and keep aside.
Now for making gravy heat oil and fry onion till golden brown now add ginger
garlic paste tomatoes spices and sautae well, now add prepared varriyan along
with ½ cup water and cook till varriyan is completely done. Then garnish with
green chillies and fresh coriander and serve hot with naan or boiled rice.

Gujranwala k mashoor chirray

Description: Gujranwala is known for its Chirray, cooked in many ways. The
most famous form of Chirray is the BBQ style. Sparrows are marinated in a
delicious marinade and cooked over charcoal to be eaten with Naan and
chutney.

Ingredients:
Sparrow (chirray) 1 kg
Namak 1 tsp
Red chilli powder 1tsp
Chilli flakes 1tsp
Garam masala powder 1tsp
Black pepper powder 1tsp
Dahi ¼ cup
Kaju ka paste 2tbsp
Cream 2 tbsp
Laal mirchon ka paste 2tbsp
Green chillies paste 2tbsp
Jiphal javtri powder 1 pinch
Ajwain ½ tsp
Baisan 1tbsp
Ginger garlic paste 2tbsp
Lemon juice 2tbsp

Method:
Marinate chirray with all the spices for 1 hr. now at this stage you can bbq it or
steam the chirray and grill them on the grilling pan and serve hot.

Multani chanpain
Ingredients:
Mutton chops 1kg
Salt to taste
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Zeera powder 1tbsp
Dahi 2 tbsp
Chilli flakes 1tsp
Lemon juice 2 tbsp
Almond paste 2 tbsp
Ginger garlic paste 2 tbsp
Ajwain 1tsp
Chaat masala 1 tsp
Green chilli paste 2 tbsp
Chilli sauce 2tbsp
Vinegar 1 tsp baking soda 1 pinch
Makai ka atta 2tbsp
Method:
Marinate chops with all spices for 2 hrs. now at this stage bbq it or steam it
and grill it. Its ready.
 Multani katta pulao

Description: Katta refers to beef. Multan’s famous Katta pulao is a delicious

rice dish, loved by people at any point of eating.

Ingredients:
Beef neck gosht 1 kg
Basmati rice 3 cups
Onion 1 small for tarka
Oil ½ cup
Sabit Garlic 1 big
Sonf 2tbsp
Coriander 2tbsp
Darcheeni 2 sticks
Star anis 2-3
Black pepper corns 10-12
Cloves 2-3
Black cardemon 1-2
Zeera 1tbsp
Bay leaf 1
Salt 1 tbsp
Water 6 glass

Method :
Make yakni with beef, all spices with sabit garlic along with water. And
pressure cook it for ½ hr. now the yakni is ready.
For rice tarka take oil and fry onion till golden brown now add 5-1/2 cup
prepared yakhni when it comes to a boil add soaked basmati rice. When rice
water dries give it a dum for 10 minutes. Its ready.

Mianwali ka mashoor curry tinka kebab

Ingredients:
For curry:
Sour yougurt 1 kg
Baisan 1 cup
Zarda rang 1 pinch
Zeera 1tsp
Onion 1
Tomato 1
Ginger garlic paste 1tbsp
Oil ½ cup
Water 6 glass
Egg 1 beaten
Imli ka pulp 2tbsp
For pakoray:
Baisan 1 cup
Onion slices 1 cup
Palak chopped ½ cup
green chillies chopped 2 tbsp
potatoes chopped 1cup
namak 1tsp
zeera 1tsp
chilli flakes 1 tsp
kasuri meethi 1 tbsp
baking soda 1 pinch
chaat masala 1tsp

for tinka kebab:

beef mince ½ kg
onion 2
ginger 2tbsp
garlic 1tbsp
green chillies 3-4
salt to taste
red chilli powder 1 tsp
chilli flakes 1tsp
garam masala powder 1tsp
roasted baisan 2tbsp
bread slice ½

for tarka:
oil ½ cup
curry pata 6-7
gol laal mirch 6-7
zeera 1tsp
onion 1
method:
for making curry take sour yougurt add baisan zarda ka rang along with 6 glass
water and let it cook at a side for ½ hr
Now in a separate pan add oil and fry onion till golden brown then add ginger
garlic paste tomatoes and spices. Sautae well till oil comes up. Now add the
preapared gravy in the curry and let it cook for another ½ hr. now add imli ka
pulp.
Now for pakora’s mix all the pakora ingredients together and mix well. Now
deep fry in hot oil. Once pakora’s are ready add in curry. Now add 1 beaten egg
and mix well.
Now for tinka kebab chopperize all the ingredients given for tinka kebab and
mix well. Now make finger slim kebabs now boil in ¼ cup water when water
dries shallow fry kebabs in oil and add in curry.

Now prepare tarka with oil onion, curry pata , zeera and gol laal mirch. And
add in curry. And its ready.’

Punjab ka maroonda

Description: Maroonda is a famous Punjabi sweet delicacy available as an all-

time favorite street food, to be enjoyed mostly in winters. It is made by
cooking puffed rice in gur, ghee and other ingredients.

Ingredients:
Puffed rice (murmuray) 3 cups
Ghee 1 tsp
Gur 150g
Raisans 2tbsp
Coconut 2 tbsp

Method:
Dry roast puffed rice and set aside. Now in a separate pan add ghee and gur
and let the gur melt. As it melted check the melted gur in a water and leave for
10 seconds and check If the gur lump is soft cook it more for 30seconds. Again
check in water its ready if the gur is hard. Now mix the puffed rice in gur
mixture and mix well. Now on a greased tray. Put it flatterend it and leave for
10 minutes. Cut and serve.

Lahore truck adday ki mashoor dunba karahi

Ingredients:
Dunba meat 1kg
Onion 2
Ginger garlic paste 2tbsp
Green chillies 7-8
Ginger julliene ½ cup
Dahi 2tbsp
Oil ¼ cup
Namak to taste
Black pepper 1 tbsp
Garam masala powder 1tsp
Zeera 1tsp
Chilli flakes 1tsp
Roasted zeera and coriander 1tsp

Method:
Boil dunba meat with 1tbsp ginger garlic paste salt and zeera.
When boiled take oil in a pan and sautae onion and add remaining 1 tbsp
ginger garlic paste and add meat along with green chillies ginger julliene and all
spices. Bhunofy it for 10-12 min till oil comes up. Its ready serve hot.

Truck adday ka mashoor tawa qeema

Ingredients:
Beef qeema ½ kg
Oil ½ cup
Namak 1 tsp
Red chilli powder 1 tsp
Haldi ½ tsp
Zeera 1 tsp
Chilli flakes 1 tsp
Garam masala powder 1tsp
Ginger garlic paste 1tbsp
Crushed coriander 1tsp
Dahi 2tbsp
Fresh coriander 2tbsp
Ginger julliene 2tbsp
Green chillies 2 tbsp
Black pepper powder 1tsp
Kalonji ½ tsp
Onion 1
Tomato 1

Method:
Take a tawa add oil, qeema , ginger garkic paste with all spices and cook well.
Now add onion, tomatoes, dahi , green chilles , ginger julliene and cook till oil
seperates. Now garnish with coriander and serve with naan.

Khanpur ka mashoor fish pakora

Ingredients:
Boneless fish 1 kg
Ajwain 1tsp
Garlic paste 1tbsp
Chilli flakes 1tbsp
Red chilli powder 1tbsp
Crushed coriander 1tbsp
Chaat masala 1tsp
Black pepper 1 tsp
Baisan ½ cup
Garlic water ½ cup
Green chilli paste 1tbsp

Method:
for washing fish: put salt on fish and leave for 3-4 hrs now wash and leave it on
a strainer for 1 hr to drain excess water.
For marination: put all spices except baisan and garlic water and marinate
overnight. Now next day add baisan and garlic water in it and mix well. Deep
fry in hot oil.
 Bhatti gate k special channay pathoray
Ingredients:
For khameer:
Flour 1 cup
Yeast 1-1/2 tbsp
Water to kned dough
For pathoray dough:
Flour 1 kg
Water 2 glass
Baking soda 1 tbsp
Salt 2 tbsp
1 ball of kameer dough
for filling:
wheat flour ½ kg
mash ki daal (soaked) 25 g
salt 1sp
red chilli powder 1 tbsp
zeera 1 tsp
green chilli chopped 1
green coriander chopped 2 tbsp
for pathoray channay:
chick peas ½ kg (soaked)
channay ki daal (soaked)
soda 1 tbsp
salt to taste
red chilli powder 1 tbsp
zeera 1 tsp

method:
for khameer: in a bowl add flour and yeast and make a soft dough with water
and leave it for 1 day to ferment.
Next day take 1 ball of khameer in a bowl add 2 glass of water and soda in it
and dissolve it well. Now add flour, salt and make a soft dough. Leave for 1 hr.
For filling. In a bowl add wheat flour, mash ki daal, salt, red chilli powder,
zeera, green chilli and coriander. Now make a dough and set aside.
 Now take a ball of dough flatten it, put a small ball of prepared wheat dough,
fold it and make a ball. Put the dough ball to rest for 10 minutes. Now with oily
hands make pathoray and fry in smoking hot oil.
For pathoray channay:
Soak chick peas overnight. Next day boil chick peas with 1 tbsp soda and cook
till done. Do same with channay ki daal.
Now add channay along with daal and all spices. Let it cook for 5 minutes and
serve with pathoray, achaar , salad and mint raita.

Sahiwal ka mashoor qeema sohanjana

Description: Sohanjana is the Urdu word for Moringa tree, commonly grown in
southern Punjab. This famous Punjabi staple lunch item is made with flowers
of the Moringa tree cooked in minced meat, to be enjoyed with roti or boiled
rice.

Ingredients:
Sohnajanay k phool ½ kg
Qeema ½ kg
Onion 2
Tomato 2-3
Ginger garlic paste 2tbsp
Dahi 2tbsp
Namak to taste
Chili flakes 1tsp
Red chilli powder 1tsp
Zeera 1tsp
Garam masala 1 tsp
Oil ½ cup
Green chilies 2-3
Fresh coriander.

Method:
Heat oil add onion and sautae it, now add qeema, ginger garlic paste along
with all spices. Now add tomatoes and cook well. Now boil sohanjany k phool
and drain the excess water. Now add in qeema and bhunofy it. Add green
chilies and coriander and serve hot.
 Sohanjanay ka achar

Description: Sohanjana is the Urdu word for Moringa tree, commonly grown in
southern Punjab. Shoots of the Moringa tree are pickled with spices and
preserved in oil to form a scrumptious pickle, to be eaten as a customary side
item.

Ingredients:
Sohanjanay ki moli ½ kg
Rai 2tbsp
Kalonji 2tbsp
Sonf 2tbsp
Meethi dana 2 tbsp
Salt 2tbsp
Crushed coriander 2tbsp
Sarson ka oil ½ kg

Method:
Cut mooli in fingers and add salt and leave it for 1 hr. now crush all the achar
spices and spread on mooli. And leave for one day. Now add sarson ka oil and
store in air tight container. And use after 3 days. Its ready.

Gujrat ka mashoor batair masala

Ingredients:
Batair 10-12 pcs
Tomato paste 1 cup
Ginger garlic paste 2tbsp
Salt to taste
Chilli flakes 1tsp
Kaju ka paste 2tbsp
Butter 2tbsp
Oil ½ cup’
Black pepper 1tsp
Garam masala 1 tsp
Zeera 1tsp
Dahi 2tbsp
Green chillies 2-3
Fresh coriander 2tbsp

Method:
Steam batair with 1 tbsp ginger garlic paste and salt. Now in a pan heat oil and
butter. Now fry steamed batair with remaining 1 tbsp ginger garlic paste , dahi
with all spices. Now add tomato paste and make gravy. Lastly add kaju ka
paste and green chillies. Garnish with coriander and serve.

Mcleod road k special firni k jotay.

Ingredients:
Milk 1 kg
Sugar ½ cup
Rice powder 4 tbsp
Elachi 1 tbsp
Kewra water ½ tsp
Amonds ½ cup
Pistachios 2 tbsp
Silver paper 1
Method:
Boil milk with elachi and reduce till it becomes half. Now add sugar and cook
for 2 minutes. Then add rice powder and cook till thickens. At the end add
almonds pista and kewra water. Garnish with silver leaf and serve chilled.

Chowk Rahim yar khan k channay chawal

Ingredients:
For rice:
Basmati rice 3 cup
Onion 1
Oil ½ cup
Darcheeni 2 sticks
Salt to taste
Zeera 1 tbsp
Black cardemon 2
Sabit black pepper 10-12
Ginger garlic paste 1 tbsp
Water 5-1/2 cup

For channay:
White channay ½ kg
Baking soda 1 tsp
Onion 1
Tomato 2
Water ½ cup
Ginger garlic paste 1 tbsp
Zeera 1 tbsp
Namak to taste
Chilli flakes 1tsp
Garam masala powder 1 tsp
Darcheeni 2 sticks
Black cardemon 1-2
Black pepper ½ tsp
Star anis 2-3
Green chillies 2
Oil ½ cup
Method:
For rice take oil in a pan and fry onion till golden brown now add ginger garlic
paste and sautae. Now add spices along with water and give a boil. Now add
soaked rice and let the water dries. Then give it a dum for 10 min. it ready
For channay:
Soak channay for 5-6 hrs with water . then in the same water after 5-6 hrs add
soda and leave for 10 minutes. Then boil it.
Now for making gravy heat oil and fry onions till golden brown now add ginger
garlic paste and sautae now add tomatoes spices and make gravy. Now add
boiled channay and add ½ cup water. Add green chillies and serve

Rahim yar khan ka ghota badam

Ingredients:
Almonds soaked and peeled ½ kg
Soaked poppy seeds 2tbsp
Sugar syrup 5-6 tbsp
Rose petals 2tbsp
Melon seeds 1tbsp
Rose water few drops
Black pepper ½ tsp
Water ½ cup
Badam pista for ganish

Method:.
Soak and peel almonds and blend it with ½ cup water. Now take a gotna and
add blended badam with all the ingredients and mix till well combined. Now
add 1-2 cup water in it and serve chill.

GT road kharriyan ki mashoor daal

Ingredients:
Channay ki daal 1 kg
Namak to taste
Zeera 1tsp
Red chilli powder 1tbsp
Chilli flakes 1tsp
Darcheeni 2 sticks
Star anis 2
Black cardemon 2
Garam masala powder 1tsp
Black pepper 1tsp
Desi ghee 1 cup for tarka
Onion 1 for tarka
Green chillies for garnish.

Method:
Boil daal with the spices except garam masal powder and black pepper. When
boiled mash it.
Now add garam masala powder and black pepper and mix well.
Now heat desi ghee for tarka and fry onion. And give the tarka to daal. And
garnish with green chillies.

Jallo mor ka special chips pakora

Ingredients:

Baisan ½ kg
Onion thinely sliced 1 cup
Potatoes thinely slice 1 cup
Green chillies thinely sliced 2-3 tbsp
Salt to taste
Chaat masala 1 tsp
Kasuri meethi 1tsp
Zeera 1tsp
Ajwain ½ tsp
Coriander 2tbsp
Chilli flakes 1 tbsp
Baking soad 1 pinch
Water to mix ¼ cup
Oil for frying

Method: mix everything well with baisan and make pakoray in hot oil. Serve
with chutney.

Lahore k mashoor mutton payee

Ingredients:
Muttor trotters 6 pcs
Namak 1/2tbsp or to taste
Red chilli powder 1 tbsp
Chilli flakes 1 tbsp
Black pepper 1 tbsp
Garam masala 1 tbsp
Garlic paste 1 tbsp
Darcheeni 2 sticks’
Star anis 1
Clove 2
Black cardemon 1
Oil ½ cup
Water 7 cup
For tarka:
Garlic paste ½ tbsp.
Oil ½ cup
Zeera 1tsp
Darcheeni 1 stick
Water ¼ cup
Method: in a pan add 2 cup water along with payee salt ,red chilli powder ,and
garlic paste and whole garam masala and let it boil for 10 minutes. Now add oil
and cook again for 10 minutes. Then add 5 cup water and pressure cook it for
45 minutes. When payee is fully done add chilli flakes, garam masala powder
and black pepper and cook again for 10 minutes. Now make tarka with oil and
all spices and give tarka to payee and serve.

Darya e Jhelum k machli k kebab

Ingredients:
Boneless fish 1 kg
Spring onion 1 cup
Ginger 2 tbsp
Garlic 1 tbsp
Green chillies 4-5
Boiled potato 1
Namak to taste
Chilli flakes 1tbsp
Chaat masala 1 tsp
Garam masala powder 1 tsp
Black pepper 1 tsp
Roasted zeera and coriander 1 tsp.
Oil for shallow frying.

Method:
Chopperize spring onion, ginger, garlic and green chillies and set aside. Now
separately chopp fish with 1 boiled potato. Now mix both chopperized things
together and mix well. Now add spices ,mix and make kebabs and shallow fry
in oil. Its ready.

Chiniotti kunna
Ingrdients:
Mutton 1 kg
Oil 1-1/2 cup
Garlic paste 2 tbsp
Onion 1
Wheat flour 2-3 tbsp
Water 1-1/2 glass
For kunna masala:
Red chilli powder 1 tbsp
Salt 1 tsp
Zeera 1 tbsp
Sabit dhaniya 1 tbsp
Kala zeera 1 tsp
Haldi ½ tsp
Sonf 1 tsp
Maaggah 1-2
Darchheni 2 sticks
Green cardemon 2
Back cardemon 1-2
Jiphal ¼ tsp
Javtri ¼ tsp
Tez patta 1
Method:
In a pan heat oil and add onion, garlic paste and mutton cook for 2 mins.
Then for kunna masala grind everything together. Then in mutton add all
grinded masala along with water and pressure cook it for ½ hr till mutton is
tender.
Then In a glass of water dissolve 2-3 tbsp atta and add in kunna till it tickens
like a gravy. Serve hot.

Kasur ki special burfi.

Ingredients:
Khoya 1 kg
Sugar 1-/2 cup
Water 2 tbsp
Elachi powder 1 tsp
Method:
Mix khoya and sugar together on low flame for 10-15 minutes. Stir
continuously. Now add 2tbsp water and mix well
Now add elachi powder and mix. Now put on a greased pan and let it set for
1/.2 hr. cut and serve.
 Sargodha ki famous jungali karahi

Description: This one-of-its-kind Karahi in Sargodha is made with different

kinds of meat cooked all together as a delicious gravy, to be eaten with Naans
or roti.

Ingredients:
Chicken 300g
mutton 300g
Batair 6 pcs
Duck meat 300g
Tomato paste 1/2kg
Oil ½ cup
Ginger garlic paste 2tbsp
Bareek green chillies 10-15
Dahi 4tbsp
Julliene ginger ¼ cup
For karahi masala:
Roasted zeera 1tbsp
Roasted coriander 1tbsp
Roasted chilli flakes 1 tsp
Kasuri meethi 1tsp
Chaat masala 1 tbsp
Khatai powder 1tsp
Black salt 1/2tsp
Garam masala powder 1tsp

Method:
Boil mutton, boil batair and boil duck meat separately. Now heat oil and fry
green chillies with chicken and cook till tender. Now add boiled mutton, batair
and duck meat along with salt and ginger garlic paste. Now for karahi masala
mix everything together well. Now add all the prepared karahi masala in the
meat and mix. Now add tomato paste, ginger julliene and make gravy till oil
comes up. And garnish with green chillies and serve.
 Gujrati dahi pakoriyan
Ingredients:
For pakoriyan:
Baisan 375 g
Maida 125 g
Salt ½ tsp
Baking powder ½ tsp
Water as required to make batter.
For dahi serving:
Yougurt beaten ½ kg
Onion sliced ½ cup
Cabbage ¼ cup
Salad leaves ½ cup chopped
Red reddish chiopped 3-4 tbsp
Boiled aloo 1 cup
Green chutney
For dahi pakoriyan masala:
Whole red chilli ½ cup
Zeera 4-5 tbsp
Coriander 4-5 tbsp
Ajwain 2tsp
Salt 3 tbsp
Amchoor 1 tsp’

Method:
For pakoriyan mix everything with baisan and maida and make a flowing
consistency batter. Now with a ladles with small holes make pakoriyan in hot
oil. Once golden browned. Take out and put in warm water for 2 minutes. Now
squeeze them and set aside for further use.
Now for serving: take dahi and mix all the salad items In it with green chutney
and boiled potaoes, now add prepared pakoriyan and mix. Now for dahi
pakoriyan masala grind everything together. Now add 1 tbsp prepared masala
in dahi.mix and serve chill.

Faisalabad k mashoor khoye wale kebab

Ingredients:
Beef qeema 1 kg
Kidney fat 1 cup’
Khoya ½ cup
Onion chopped 2cup
Green chillies 10-12
Ginger ¼ cup
Roasted baisan 4tbsp
Roasted zeera and coriander 1tbsp
Namak to taste
Red chilli powder 1tsp
Chilli flakes 1 tbsp
Garam masala powder 1tsp
Black pepper powder 1 tsp

Method:
Chopp onion, green chillies and ginger in a chopper. And squeeze well to drain
their excess water. Now chopp beef qeema and kidney fat and mix with
chopped onion mixture and mix. Now add khoya baisan along with spices and
mix till well combined. Now you can bbq it at this stage or grill it and give a coal
smoke. Its ready.

Shadrah ka special maghaz masala

Ingredients: ‘
For boiling brain:
Mutton brain 6 pcs
garlic paste 1 tbsp
zeera ½ tsp
salt a pinch
water ½ cup
for masala:
onion 1-2 chopped
ginger garlic paste 1tbsp
tomato 2-3 chopped
green chillies 5-6 chopped
julliene ginger 2tbsp
fresh coriander 2tbsp
oil ½ cup
salt to taste
red chilli powder 1tsp
chilli flakes 1tsp
garam masala 1 tsp
turmeric ½ tsp
black pepper 1tsp
zeera 1tsp
method:
de vein the mutton brain and wash it. Now boil it with the given ingredients
for 5 minutes.
Now for making gravy heat oil and fry chopped onion till golden brown, now
add gingr garlic paste and sautae, then add tomato along with spices and
bhuonfy it well. Now add boiled brain with green chillies and ginger julliene.
Stir it till oil comes up. Garnish with fresh coriander and serve.

Nagma cinema ki mashoor bagdadi Haleem

Ingredients:
Channay ki daal soaked boiled and blened ½ kg
Masoor ki daal soaked boiled and blended 125g
Cooked ghandum ka daliya 125 g
Baisan diluted in water 125g
Red chillin powder 1tbsp
Namak 1 tbsp
Haldi 1./2 tsp
Boiled and shredded chicken 1/2kg
Water ½ cup
For bagdadi Haleem masala:
Clove 4-5
Zeera 2tbsp
Black pepper 1 tbsp
Cinnamon sticks 2
Jiphal javtri ½ tsp
For tarka:
Oil ½ cup
Onion 1
Method:
soak channay ki daal and masoor ki daal for 3hrs. now boil them and mash
them. Now make gandum ka daliya. Now in a pan all these things and mix well
and cook for 5 mins. Now dilute baisan in water and add in the daals and cook
for 10 minutes. Now add salt, red chilli powder and turmeric. Now for Haleem
masala grind the given ingredients. Now add 2 tbsp prepared bagdadi Haleem
masala and cook along with boiled and shredded chicken with ½ cup water for
10 minutes. Now make tarka with oil and onion. Add In Haleem and serve.
 Kasuri andrassay
Ingredients:
Rice flour ½ kg
Sugar 375 g
Water ¼ cup
Sesame seeds as required.

Method:
Mix water and sugar till it dissolves. Now put off flame and add rice flour and
mix well. Now cover it and leave it for 1 day.
Next day make balls coat in seasame seeds and fry till golden brown.

Narowal ki soghaat- degi palak gosht

Ingredients:
Mutton ½ kg
Palak boiled 1kg
Onion 2 small
Ginger garlic paste 2tbsp’
Tomato paste 1 cup
Salt to taste
Red chilli powder 1tbsp
Chilli flakes 1tsp
Zeera 1tsp
Dahi 2tbsp
Kasuri meethi 1tsp
Ginger julliene 4tbsp
Garam masala powder 1tsp
Black pepper 1tsp
Oil ½ cup
For tarka:
Oil 4tbsp
Ginger julliene 2tbsp
Green chilies 1-2
Red whole chilli 4-5
Kasuri meethi ½ tsp
Method:
Boil mutton with 1 tbsp ginger garlic paste and salt. Now heat oil and fry onion
till golden brown. Now add remaining 1 tbsp ginger garlic paste and sauate.
Now add boiled mutton along with tomatoes and all spices except kasuri
meethi. And make gravy. Now add ginger julliene along witth boiled and
blended palak. Now add kasuri methi and cook for 5 minutes.
Now make tarka with all tarka ingredients and add in palak. Serve with degi
pulao

Degi pulao
Ingredients:
Mutton 1 kg
Basmati rice 3 cups
Onion 1 small for tarka
Oil ½ cup
Ginger garlic paste 1tbsp
Sabit Garlic 1 big
Sonf 2tbsp
Coriander 2tbsp
Darcheeni 2 sticks
Star anis 2-3
Black pepper corns 10-12
Cloves 2-3
Black cardemon 1-2
Zeera 1tbsp
Bay leaf 1
Salt 1 tbsp
Green chillies 6-7
Lemon slices 4-5
Tomato slice 2-3
Water 6 glass

Method :
Make yakni with mutton ,all spices with sabit garlic along with water. And
pressure cook it for ½ hr. now the yakni is ready.
For rice tarka take oil and fry onion till golden brown now sautae ginger garlic
paste add 5-1/2 cup prepared yakhni when it comes to a boil add soaked
basmati rice. When rice water dries add green chillies lemon slices tomato
slices and give it a dum for 10 minutes. Its ready.

Mianwali ka mashoor desi murgh shorba

Ingredients:
Desi chicken 1 kg
Onion 2 small
‘tomato paste 1 cup
ginger garlic paste 1tbsp
oil ½ cup
salt to taste
red chilli powder 1tbsp
chilli flakes 1 tsp
garam masala powder 1tsp
zeera 1tsp
crushed coriander 1tsp
black pepper 1tsp
dahi 2tbsp
green chillies 2-3
fresh coriander 2tbsp’
water 1 cup

method: boil desi chicken till half done. Now heat oil, fry onions till golden
brown now sautae ginger garlic paste along with tomato paste. Now add half
done desi chicken with all the spices and make gravy till oil comes up. Now add
water along with green chillies and fresh coriander. Cook for 2 minutes and
serve hot with naan or rice.

Rahwali ka kulfi wala rabri dhoodh.

Ingredients:
Kulfi 5-6
Rabri 1 cup
Milk 4 cup
Elachi powder 1/.2 tsp
Sugar 2tbsp
Almonds ½ cup
Pista ½ cup
Tukambalnga soaked 2tbsp

Method:
Boil milk with elachi powder almonds and pista and reduce till it becomes half
then add rabri and mix. Now chill it.
For serving add chilled rabri milk In a bowl top with kulfi and tukambalanga
and garnish with nuts. Serve chill.

Punjab k mashoor butth karelay

Description: Bitter gourds are stuffed with raw minced meat and cooked in a
masala. This is a staple Punjabi lunch item.

Ingredients:
Karelay medium size 10-12
Salt 1 tbsp
For stuffing:
Beef qeema 1/2kg
Potato chopped 1 cup
Green chillies 5-6 chopped
Anar dana 2 tbsp
Fresh coriander 2tbsp’
Salt to taste
Chilli flakes 1tbsp
Zeera 1tsp
Amchoor 1tsp
Chaat masala ½ tsp
For gravy:
Prepared stuffing ½ cup
Onion 1
Tomato 2
Red chilli powder 1tsp
Zeera 1tsp
Turmeric ½ tsp
Crushed coriander 1tsp
Garam masala 1 tsp
Oil ½ cup

Method:
For washing karely peel them and cut a slit and remove all seeds. Now spread
salt on it and leave 1 hr. now wash it properly and squeeze to the drain the
excess water.
Now for stuffing mix everything together. Don’t cook. And keep half of the
stuffing for the further use in gravy. Now stuff the stuffing in karelay and
secure it with a thread. Now shallow fry karelay for 5-7 min.
Now for making gravy take the same shallow fryed oil and sautae onion,
tomato and half stuffing masala along with all gravy spices mentioned above.
Now add karelay and give it a dum for 10 minutes. Its ready.

Sharakpur ki buttvi seviyan

Description: This sweet delicacy comprises of hand made vermicillies made

from scratch and then cooked with sugar and other ingredients to relish the
taste buds of Punjabis.

ingredients:
for buttvi seviyan:
suji 250 g’
maida 100 g
oil 2tbsp
milk 2tbsp
water to knead
for making;
oil 3-4 tbsp
prepared seviyan 1 cup
sugar ¾ cup
elachi 5-6
almonds 3-4 tbsp
sonf 1 tbsp
crushed coconut 2tbsp
raisan 2tbsp
water ½ cup
khoya 2-3 tbbsp

method:
for making buttvi seviyan add suji maida oil milk and knead medium soft
dough with water. Now make butvi seviyan. Compelety dry them for 2 day.
Then preserve in a container for 2-3 months and use when required.
For making heat oil and add elachi till it crackles. Then add prepared buttvi
seviyan and bhuonfy it for 10 minutes. Then and water and after 5 minutes add
sugar and give it a dum till water dries. Now add khoya along with dry fruits
and serve hot.

Taksali gate ki tawa kaleji

Ingredients:
Mutton kaleji ½ kg
Ginger garlic paste 2tbsp
Ginger julliene 1 tbsp
Green chilliies 2-3
Hara dhaniya 2tbsp
Namak to taste
Black pepper 1 tsp
Chilli flakes 1 tsp
Zeera 1tsp
Chaat masala 1 tsp
Garam masala ½ tsp
Crushed coriander 1tsp
Lemon juice 2tbsp
Oil ¼ cup
Method:
Wash kaleji and keep in the strainer to drain excess water. Now heat oil on a
tawa and add kaleji along with ginger garlic paste and salt. Sautae it. Now add
all ingredients except lemon juice and fresh coriander. Fry for 5-7 mintues.
Lastly add lemon juice and hara dhaniya and serve hot.
 Khoye wala meetha poora
Ingredients:
Suji 2cup
Water ½ cup
Khoya 1 cup
Elachi powder 1tsp
Sugar ¾ cup
Oil for frying

Method:
Soak suji with water for 15 minutes. Now add sugar and with the palm of ur
hand mix it well till the sugar dissolves. Now add khoya and elachi powder. Mix
well. Now with a ladle spoon fry the mixture in oil and serve hot.

Chiniot ka namkeen gosht

Ingredients:
Mutton 1 kg
Garlic gloves 6-7
Zeera 1tsp
Namak to taste
Black pepper 1tbsp
Green chillies 5-6
Lemon juice 2tbsp
Oil ½ cup
Water 1-1/2 cup

Method:
Boil mutton with garlic zeera and salt. When fully tender add oil in it along with
black pepper, green chillies and lemon juice. Bhunofy it well and serve.

Jhang ki special raw ki kheer

Description: Raw refers to sugar cane juice. This sweet dish is made with sugar
cane juice cooked in milk and other ingredients.

Ingredients:
Raw ½ kg
Milk 250 g
Elachi powder 1tsp
Boiled and mashed rice 1 cup’
Khoyta ½ cup
Almonds 4 tbsp
Raisans 2 tbsp
Coconut 2tbsp

Method.:
Boil raw with milk add rice along with elachi powder and cook till thick. Now
add dry fruits along with khoya mix well . and serve chill.

Head balloki ki khass baisan wali balm machli

Description: Balm is a fish found in rivers adjoining Punjab. It is marinated in a

delicious marinade, coated in baisan and deep fried to be eaten with Naan and
chutney. It is an all-time favorite item in winters.

Ingredients:
Balm machli 1 kg
Namak to taste
Ajwain 1tsp
Garlic paste 1tbsp
Chilli flakes 1tbsp
Red chilli powder 1tbsp
Crushed coriander 1tbsp
Black pepper 1 tsp
For batter:
Baisan 1 cup
Soda 1 pinch
Red chilli powder 1tsp
Chilli flakes 1tsp
Ajwain 1 tsp
Water to make batter.
Chaat masala 1 tsp for sprinkling
Garam masala ½ tsp for sprinkling

Method:
for washing fish: put salt on fish and leave for 3-4 hrs now wash and leave it on
a strainer for 1 hr to drain excess water.
For marination: put all spices and marinate overnight. Next day make batter
with all the ingredients. Dip the fish and Deep fry in hot oil.
Lastly sprinkle chaat masala and garam masala on top and serve

Baisan ka halwa.
Ingredients:
Ghee ¼ cup
Baisan 1 cup
Hot milk 1-/2 cup
Sugar 1/3 cup
Elachi powder ½ tsp
Pista 2 tbsp
Almonds 2 tbsp

Method:
Heat ghee and fry baisan till a great aroma comes. Now gradually add hot milk
and stir well.
Now add sugar and mix well for 5-7 min.
Now add elachi powder with nuts and mix till halwa leaves the oil. Garnish with
nuts and serve hot.
\
 Taksali gate ki tawa kaleji
Ingredients:
 Khoye wala meetha pora
Ingredients:
Rahim yar khan ka gotta badam