Assalam-O-Alaikum Friends Hope You are all well.

Today I read about Tell Us About Your Favorite Dish Contest Which Organized by @steemit-pak. I decide to join it.

Topic that I need to cover:

What is your Favorite dish and why?
How is it cooked?
Does its style vary in different cities?
What are the different selling rates?
Share At least 3 pictures of your favorite dish/Best dish in your country. (COMPULSORY)
Where do you visit the most to eat your favorite dish? What are the rates there?
What percentage of people in your surroundings love that food?

So Let's Start:

My Most Favourite Dishes That I Like To Eat Every Week

• KARAHI RECIPE

INGREDIENTS:

• Meat
• Fresh Ginger
• Fresh Garlic
• Fresh Tomatoes
• Fresh Green Chilli + Coriander
• Spices

How to Make Chicken Karahi

Chicken Karahi

Beef Karahi

Mutton karahi

We start by frying the chicken in a generous amount of oil. We can’t really get away from the oil here, soz.
We then add in a LOT of minced ginger and garlic. Please none of that pre-made, jarred stuff. FRESH ginger and garlic are KEY here. Remember I said Karahis have a huge emphasis on fragrance and natural flavors? These two ingredients are a MAJOR component of that. We want to fry these just enough for the raw smell to go away – under no circumstances should you allow this to burn because it will taint the flavor of the Karahi.
We then go ahead and add all our tomatoes and spices. The tomatoes will release TONS of moisture and will break down into a beautifully jammy, thick gravy that will coat the chicken.
We allow this mix to cook on high, stirring as needed to make sure it doesn’t catch at the bottom of the pan. We don’t put the lid on because we are concentrating on the flavor. If we put the lid on, we won’t get that true Karahi look or flavor because we will be containing the moisture in our pan, not allowing the flavors to concentrate. The result will be a boiled/steamed chicken that looks more like a red chicken shorba and will likely break/flake. Not ideal for a Karahi.
At about the 15-20 minute mark, the gravy will have thickened nicely, the oil will be separating around the edges, the chicken will be cooked and things will be looking almost done. At this point, you can add the chopped coriander and chillis, turn the heat to low and allow everything to simmer together again without the lid. It can simmer for 5 minutes at this point
It’s all ready! Now you can garnish with your slices of ginger and serve.

Recipe Source Link

• FRIED FISH RECIPE
  
  Image Source

INGREDIENTS:

Column1	Column2	column3
Fish	1/2 kg	-
Oil	2 tabespoon	As needed
Ginger Garlic Past	1 tablespoon	-
Salt	-	As needed
Garam masala	3/4 teaspoon	As needed
Red chili powder	1/2 teaspoon	-
Basan	1 & 1/2 tablespoon	-
Lemon	-	As needed

METHOD:

Fish Fry is the simplest recipe, which can be prepared without much effort. Start by washing the pieces of fish thoroughly under running water. Keep the stomach dry and reserve in a drain until water comes out.

Add the yogurt, garlic paste, ginger paste, turmeric, and salt and marinate. If you want it to be spicier and more flavorful, add some chopped coriander leaves along with finely chopped green chilies. Although it will change the traditional fried fish slightly, it will also enhance the flavor. Add all the ingredients (except the oil) to the fish and mix well. Let stand half an hour.

Now heat the oil in a deep frying pan to fry the pieces of fish one by one, keeping the heat low. Remove the pieces of fried fish and place on absorbent paper to remove excess oil.
Fry the fish with green sauce and onion. You can also serve it with mustard sauce or dip.

DIFFERENT STYLES IN CITIES:

• Fried Catfish
  
  Image Source

• Kerala Style Fish Fry
  
  Image Source

• Spicy Fried Fish

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• Image Source

• Halwa Puri

Image Source

POORI / PURI INGREDIENTS

• Wheat flour (atta)
• Yogurt
• Ajwain seeds
• Oil
• Warm water

HOW TO MAKE SOFT POORI / PURI AT HOME

Start by mixing all the poori dough ingredients except for the warm water.Gradually add warm water and knead the dough until a soft but tight dough forms. The dough should neither be too soft nor too hard. Once the poori dough is ready, cover it with a cloth and let it rest for 10-15 mins.After the dough has rested, divide it into small dough balls and start rolling them out.Flatten each dough ball a little bit with your fingers, and then roll them into flat thin discs. They need to be rolled thin so that they easily puff up while frying. A tip to prevent the dough sticking to the surface while rolling, just dab a little bit of oil on the dough balls while flattening them with your fingers before you start rolling them into discs.
Link Source

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