Chapli Kebab or Chappal Kabab: A fatty food delight

If you ever came to Khyber-Pakhtunkhwa and you didn’t take a snack with Chapli / Chappal kebabs (چپلی کباب)‎ then, believe us, you’ve missed this unique and crispy Pashtun specialty. Chappal Kabab or Chapli Kebab is among the iconic foods of the Pashtun and Afghani cuisine, which is also commonly popular in other regions of Pakistan and in some parts of the northern India as well.

Chapli Kebab or Chappal Kabab: A fatty food delight - Image by MMChicago

Chapli Kebab or Chappal Kabab: A fatty food delight – Image by MMChicago

Chapli Kebab or Chappal Kabab is prepared with the spicy amalgam of beef mince with onions, tomatoes and green chilies mixed with coriander, pomegranate & cumin seeds, salt, black pepper, lemon juice, eggs, cornstarch and coriander leaves. Most of these articles are indigenous to this region. Chapli Kebab is shaped in flat patty and cooked in animal’s fats on a large horizontal griddle. The typical Pakhtun recipe also includes the addition of white flour in the material and the peppery taste of these kebabs is enjoyable for everyone.

Chapli Kebab is shaped in flat patty and cooked in animal’s fats on a large horizontal griddle. Image by Qazi Ikram ul haq

Chapli Kebab is shaped in flat patty and cooked in animal’s fats on a large horizontal griddle. Image by Qazi Ikram ul haq

The ideal fatty Chapli kebab is constructed with 3 table-spoons of the material by placing the same substance in the center of the palm and is then rolled to shape it like a ball. This ball is then flattened by palms once again with a little force and it is formed like a pancake. This is now fried carefully until both sides of Kebab become dark brown. Chapli Kebab is ready to be served with lemon, onion rings, salad and raita and ideally it is eaten with Tandoori roti or Naan.

Chapli Kebab or Chappal Kabab is prepared with the spicy amalgam of beef mince. Photo by WorldClick

Chapli Kebab or Chappal Kabab is prepared with the spicy amalgam of beef mince. Photo by WorldClick

You’ll find the fatty Chapli Kebab or Chappal Kabab in many dhabbas or small restaurants in the province of Khyber-Pakhtunkhuwa in Pakistan; however famous cities of Peshawar, Mardan, Charsadda and Takht bhai are particularly known for this Afghan originated food delight.  Locals also take a cup of Peshawari Kahwa (Green tea) to make this greasy in-take digestible.

Palak Gosht: Spinach with mutton curry

Palak Gosht is a popular and traditional meat with vegetable dish in Pakistan. Palak Gosht means, ‘Spinach with mutton curry’ and it is usually prepared with lamb or goat meat.  This dish is also favorite of some people in the northern parts of India. It is not essentially to use lamb meat as sometimes it is even cooked with beef and chicken as well. Palak Gosht is also a dish normally included in the wedding feast menus in Pakistan. People not only prefer it with boiled rice but it has scrumptious flavor when taken with tandoori bread or chapatti.

Palak Gosht is a popular and traditional meat with vegetable dish in Pakistan. Image by Providence Dinner

Palak Gosht is a popular and traditional meat with vegetable dish in Pakistan. Image by Providence Dinner

The main ingredients to prepare this exquisite dish include; lamb meat cut into small pieces, washed and fresh spinach leaves, green chilies, chopped onions and tomatoes, crushed Red chili, turmeric and coriander powders and Garam Masala, butter and cooking oil. Spinach leaves are put into a pot with 1-2 quarters of water and boiled for 20 minutes. After this, drainage is done with almost one cup reserve water and then it is put into a blender to make a thick paste. Then it is time to make curry by adding garlic and tomatoes pastes along with spices after frying for few minutes. When the curry is ready, the lamb / goat meat is added and cooked till become tender. Once the water is evaporated, it is time to add  the spinach paste after mixing well and boiled for 20 minutes. Palak Gosht or Spinach with mutton curry is ready to be served after garnishing with thinly sliced fresh ginger.

Palak Gosht means, ‘Spinach with mutton curry’ and it is usually prepared with lamb or goat meat.  Image by powerplantop

Palak Gosht means, ‘Spinach with mutton curry’ and it is usually prepared with lamb or goat meat. Image by powerplantop

Sindhi Biryani from Pakistan with recipe

Rice with meat dishes are popular throughout the Muslim countries.  In Pakistan, people are crazy about Biryani which is believed to be imported in the Indian sub-continent from Iran by the Mughals. Although some historians narrate that Biryani was brought to North India from Persia via Afghanistan.  Whatever the origin of Biryani is, it has become the never-ending food aspiration for the locals, particularly the Muslim community.

Sindhi Biryani which is so exotic and aromatic in taste. Image by BrownGuacamole

Sindhi Biryani which is so exotic and aromatic in taste. Image by Brown Guacamole

In this article, we’ll concise ourselves to the exotic and aromatic Sindhi Biryani, which is a phenomenal choice for the Biryani lovers in Pakistan for it’s awesome spicy taste, fragrant rice and delicate meat. Sindhi Biryani is no doubt one of the most beloved food menus in the Pakistani and Sindhi cuisine. Sindhi Biryani is prepared with almost all forms of Halal meat with the amalgamation of Basmati rice, vegetables and different tremendous kinds of spices. Sindhi Biryani is proudly served by Pakistan International Airlines (PIA) in almost all of their international flights.

Recipe of Sindhi Biryani

The main food ingredients of Sindhi Biryani include; Basmati rice, chopped meat, red chili, turmeric and coriander powders, Garm masala, potatoes and onions, tomato and garlic pastes, chopped mint leaves, yellow food color and cardamoms. The onions are fried golden brown in cooking oil and ¾ of them are taken out for the later use. The garlic, ginger and tomato pastes along with spices are added to the remaining fried onions and made tender until water is dried. Meat with yogurt are added and cooked on medium heat and waited for the water to be completely evaporated. Half boiled potatoes are then enumerated with green chillies, mint, coriander leaves and sfter 2-3 minutes the curry is ready.

Sindhi Biryani which is so exotic and aromatic in taste. Image by Brown Guacamole. Image by FaizAsh

Sindhi Biryani which is so exotic and aromatic in taste. Image by Brown Guacamole. Image by FaizAsh

Now it is time to boil the Basmati rice with salt, bay leaves, cinnamon sticks and black cardamom. Half-cooked rice are layered with curry one on one in a cooking pot and the yellow food color is also sprinkled along with fried onions and chopped mint leaves on top of the last layer. Whole stuff is then cooked on very low heat for 10 minutes making sure no steam passes out of the pot. Now it is the time to mix the stuff in a skillful manner so that the rice doesn’t become so fluffy. Sindhi Biryani is normally served with Raita and Salad.

.  In Pakistan, people are crazy about Biryani - Sindhi Biryani is the most notable.

. In Pakistan, people are crazy about Biryani – Sindhi Biryani is the most notable.

Sindhi Biryani which is so exotic and aromatic in taste is popular in the whole of Pakistani territories for its mouthwatering flavor and is often made as an elegant delicacy by housewives on special occasions.

Sarson da Saag with Makai di roti: From traditional Punjabi cuisine

From the rural Punjabi cuisine, let’s bring before you, another yummy vegetable feast food, which is known traditionally as ‘Sarson da Saag’.  Sarson da Saag is prepared with green mustard leaves which are locally named as ‘Sarson’ with lot of spices. The highest delight would be to eat it with the conventional corn-bread called locally as “Makai di roti”.  This traditional cookery is extremely popular in the winter season in Pakistan (Punjab) and India (Punjab, Utter Pradesh and Haryana).

Sarson da Saag with Makai di roti is no doubt a source of ultimate pleasure and delectation. A wonderful photo by Ravi Dhingra

Sarson da Saag with Makai di roti is no doubt a source of ultimate pleasure and delectation. A wonderful photo by Ravi Dhingra

It is not that easy to make delightful Sarson da saag as it is a highly skillful job. We need to have fresh mustard leaves, spinach and bathua leaves (pigweed and fenugreek) as well to prepare this dish. The ideal way is to cook it slowly and to stir it with hands until it reaches eatable and creamy blend of boiled mixture. It is then encumbered with fried onions, chopped green chilies, garlic and ginger and boiled again. When ready, it is topped with farm fresh butter and eaten with passion.

From the rural Punjabi cuisine, let’s bring before you, another yummy vegetable feast food, which is known traditionally as ‘Sarson da Saag’.  Image by SearchYogi

From the rural Punjabi cuisine, let’s bring before you, another yummy vegetable feast food, which is known traditionally as ‘Sarson da Saag’. Image by SearchYogi

The hearty delight ‘sarson da saag’ is classic to be eaten with ‘Makai di roti’. This corn-bread is a yellowish and flat bread (roti) made with corn flour and baked on a large disc-shaped frying pan, known locally as tawa. It is considered that this combination is fully taste abundant and contains lots of nutrients which generally provide warmth and energy to body in the winter. Corn-flour is mixed well with salt and flour and then hot water is added to make medium soft dough. It is then shaped into a ball and kept in dampened palms to make a roti of medium thickness. It is cooked on tawa until both sides are become golden brown.

The hearty delight ‘sarson da saag’ is classic to be eaten with ‘Makai di roti’. Image by su-lin

The hearty delight ‘sarson da saag’ is classic to be eaten with ‘Makai di roti’. Image by su-lin

Sarson da Saag with Makai di roti is no doubt a source of ultimate pleasure and delectation in the typical and traditional Punjabi cuisine. It is an ideal meal for both lunch and dinner in Punjab where it is often loved with other ingredients like a side of chopped onions and green chilies.

Waltz: A popular ballroom dance of the world

In the very beginning, Waltz was also disliked by the church and many other segments of dominating elite, but gradually it became the integral part of the ceremonial functions in Europe. Waltz is a popular ballroom dance of the world, full of joy and entertainment normally danced by a couple standing very close to each other. Waltz got immense popularity during the Regency period in the Great Britain and then it spread into whole Europe.

Waltz is a popular ballroom dance of the world, full of joy and entertainment. Image by Wigwam Jones

Waltz is a popular ballroom dance of the world, full of joy and entertainment. Image by Wigwam Jones

Waltz has been gone through tremendous variations. Originally driven from the country dance, it was performed in odd meters such as 5/4, 8/4 and 11/4.  In modern bal folk, waltzes in even higher meters are played and danced. Presently, the waltz is known for its three beat counts in a basic square movement. Although it also includes turns and sometimes danced by single couple while commonly in events, there are several couples performing waltz together. The exaggerated hand and arm gestures of some ballroom styles are not part of this style.

Waltz has been gone through tremendous variations. Image by Joel Riedesel

Waltz has been gone through tremendous variations. Image by Joel Riedesel

Dancers should move their shoulders smoothly, parallel with the floor instead of up and down. Dancers must strive to lengthen each step. On the first beat of the music, a step is taken forward on the heel, then onto the ball of the foot with a gradual rise to the toes, continuing on to the second and third beats of the music. At the end of the third beat, the heel is lowered to the floor to the starting position.

In the United States, two modifications of the waltz were developed. Image by Kyla Applegate

In the United States, two modifications of the waltz were developed. Image by Kyla Applegate

In the United States, two modifications of the waltz were developed; a slower waltz with long gliding steps; there were fewer and slower turns and more forward and backward movement than in the Viennese Waltz. This version eventually stimulated the development of the English or International Style which continues today. The second modification was the “Hesitation Waltz“, which involves taking one step to three beats of the measure. Although the “Hesitation Waltz” is no longer danced, some of its step patterns are still in use today.

.  In modern bal folk, waltzes in even higher meters are played and danced. Image by gwilmore

. In modern bal folk, waltzes in even higher meters are played and danced. Image by gwilmore