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PAKISTAN

PAKISTAN

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PAKISTAN'S COOKING

Currently, it's


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 DUA Before Meals



Bismillaahi Wa `Alaa Barkatil llaah

In the name of Allah and upon the blessings of Allah

Welcome to PAKISTAN'S Cooking  

Bon Apetite

burger

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NARGISI KOFTA

Ingredients:
1 kg.minced meat(qeema)
2 medium onions cut into large pieces
1/4 cup oil
1/2 cup yogurt
1 tbsp. paste of garlic&ginger
salt as by taste
1 tsp. red chilli
1 tsp. garam masala
1/2 tsp. chinese salt
soya sauce and white vinegar as by taste

FOR FILLING
5 boiled eggs cut into small pieces
1 bowl corianderleaves(dhuniya)cut into small pieces
1 bowl mint leaves(podina)cut in small pieces
2or3 green chillies
i tsp. chat masala.
FOR FRYING
2 tbsp. gram flour(basin)
2 or 3 eggs

Directions

cook onions in oil until light brown then add yogurt,garlic&ginger paste,salt,red chilli,garam masala,chinese salt,soya sauce and vinegar in onions and cook 6 to 8 min. and then add minced meat(qeema) in it and cook for 3 min. then add 1/2 cup of water in it and cook until water dry.and then chop this whole mixture in chopper until all things are crushed together.
FOR FILLING
mix together boiled eggs,coriander leaves(dhuniya),mint leaves(podina),green chillies and chat masala in one bowl.
FOR FILLING KABAB
take some amount of minced meat mixture and flatten it in the palm,place 1 tsp.or tbsp. boiled eggs filling on it .wrap minced meat mixture around boiled eggs filling until it completely enclosed like a petties.
FOR FRYING
ADD 2 TBSP. OF GRAM FLOUR(BASIN) IN 2OR3 UNCOOKED EGGS AND MIX THEM.WRAP KABAB WITH THIS MIXTURE AND FRY THEM IN OIL IN MEDIUN SIZE FRYING PAN UNTIL GOLDEN BROWN.
 
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Bhuna Gosht



Ingredients

- 500g boned lamb
- 2 medium onions, skinned, and chopped
- 2 tsp. freshly ground garlic
- 1-2 level tsp. chili powder
- 2 tsp. salt
- 11/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 level tsp. ground turmeric
- 2-3 tomatoes, chopped
- 1" piece ginger, peeled and ground
- 1 cup water
- 1\2 cup oil


Directions


1-Cut meat into 1/12 inch pieces. Put onions, garlic, salt, chili powder, ground coriander, turmeric, meat and water in a heavy based pot. cook for 15 to 20 minutes, or until the meat is half cooked.
2 Add tomatoes, and ginger in meat and cook for 5 minutes, stir all the time to mash tomatoes.
3 Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two table spoons of water to prevent gravy from sticking to the bottom of the pot.
4 When the gravy begins to release the oil, the meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.

Note
Meat cooking time depends on the quality of meat.
bhuna is an excellent method for cooking "vegetables with meat" or "lentil with meat".
When the meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture(bhuna gosht). Plain water is usually added to make gravy.
The cooking time depends upon the vegetable or lentil.Some vegetables are soft ,like okra and zucchini, and cook quickly.These kind of vegetables can be added directly to meat mixture (bhuna gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.
 
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Murgh Choolay
White chick pea with chicken

Ingredients

- 1 cup chick peas, soaked overnight and drained
- 1 chicken, skinned and cut into 8 pieces
- 1litrel water
- 1\2 tsp. bicarbonate of soda
- 1 medium onion, skinned and finely chopped
- 1\2 cup oil
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1\2 level tsp. turmeric
- 1 tbsp coriander powder
- 1 tsp. salt
- 1 tsp. chili powder (to taste)
- 1 tsp. garam masala
- 2 tbs. fresh chopped coriander
- 2 green chilies chopped

Directions


1 Put the chick peas in a large heavy-based saucepan, add water and the bicarbonate of soda and bring to the boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer,s instructions for timing.) Once the chick peas have become tender keep them in the boiled water, as that is also used.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for a few minutes until the mixture turns to a golden color.
3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Add chicken and stirring frequently, fry to a golden color or all the moisture has evaporated.
5. Pour just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for 15 to 20 minutes or until the chicken is tender.
6. Add the boiled chick peas and 1 cup of water from the chick peas. Carefully mix it with the chicken and cook for 5 minutes until the chick peas have absorbed some of the flavour.
7 . sprinkle gram masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.
 
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Beef with Spinach and Lentil
 

Ingredients

- 500 g. boned lamb or beef cut into 1 inch pieces
- 4 tbsp. natural yogurt
- 1tsp. ginger paste
- 1 tsp. garlic paste
- 1 inch cinnamon stick
- 2 bay leaves
- 8 black peppercorns
- 6 cloves
- 1 level tsp. cumin seeds
- 1 level tsp. garam masala
- 1 level tsp. chilli powder
- 1 1\2 tsp. ground coriander
- 1 1\2 level tsp. salt
- 300 g. fresh or frozen spinach
- 200 g. masoor dal (split Egyptian lentils).
- 1 medium onion, skinned and finely sliced
- 1\2 inch piece ginger, peel and cut into small sticks
- 3\4 cup oil


Directions

1. Add yogurt to the meat and mix well. Add garlic and ginger paste to the meat. Add all the whole and ground spices including salt. Stir well to coat the meat and mix all the spices. Cover and leave to marinate for about 4 hours.
2. While the meat is marinating, thaw the frozen spinach if used, or thoroughly wash and finely chopped the spinach.
3. Put the marinated meat in a heavy based saucepan. Cook over low heat for about 25 minutes, stirring occasionally,until all the moisture has evaporated and the meat half cooked.
4. Wash the dal in a few changes of water, until the water runs clear.Then leave it to soak for about 25-30 minutes.
5. Add oil to the meat, stir fry for few minutes or until the oil start to separate.
Add the spinach, and drained dal to the meat. Mix well, then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce the heat, and leave to cook for about 25 minutes or until the dal is tender. At this stage spinach and lentil should be well blended and creamy, (thicker than soup).
5. In a small frying pan, heat the remaining oil,add the finely sliced onion and stick of ginger. Stirring constantly, fry to a rich golden color. Transfer the spinach to a serving dish, Then pour the fried onion and ginger on the top and serve at once.
6. Serve with Chapati.

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Pokara

Ingredients
1/2 pound Chickpea flour 1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion - chopped fine
1 large potato -- 1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients - Spinach, eggplant, cabbage, fresh chilies

Directions
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
Serve with dipping sauces

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Aloo Palak Methi    

Spinach with Potatoes

Ingredients:

1

  Bunch spinach

1\2

  Bunch Fenugreek leaves (Methi)

1\2

  kilogram potatoes

8

  cloves garlic cloves, skinned

1

  inch piece ginger fresh, peeled

1\4

  cup oil

1

  large onion skinned and finely chopped

1

  level teaspoon chili powder

2-4

   - green chili, finely chopped

1\4

  teaspoon turmeric

1

  level teaspoon salt


How to Cook:
1. If fresh fenugreek leaves are used then remove any coarse stalks. Chop roughly. If dried leaves are used, carefully remove the coarse dry stalks. Wash in a few changes of water. then soak the leaves in cold water without disturbing them. When you are ready to use them, carefully scoop out just the leaves without disturbing the water at the bottom as this is where all the grit will have settled.
2. If the spinach leaves are very small and tender then leave them whole, if large and slightly coarse, chop them. Wash thoroughly in a few changes of water.
3. Peel and cut the potatoes into small cubes. Keep them in cold water.
4. In a blender or food processor grind garlic and ginger to a fine paste.
5. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light golden color. Add ginger, garlic and 3-4 tablespoons of water, ( to prevent the spices from burning) to onions. Stir fry for few minutes then add green chilies. Fry them for a minute or two then add chili powder, turmeric and salt. Stir well.
6. Add fenugreek, stir fry for about 5 minutes, if necessary, add very little water to prevent it from sticking. When fenugreek is well fried, add spinach and potatoes. Mix well.
7. Cover with a tight fitting lid, reduce the heat and cook until the potatoes are cooked and spinach is really tender and all the moisture has dried up.
8. It may be necessary to add extra water to prevent the spinach from sticking to the bottom of the pan.
9. It is ready to serve when the oil begins to float to the top.
10. Serve with Chapati

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)

 
 
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Chapati
Plain Roti

Ingredients:

8   oz chapati flour, or 4 oz each of wheat


How to Cook:
Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.

Serving Options:
Serve Hot

 
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Zurda
Sweet yellow Rice

Ingredients

- 2 cups basmati rice
- 12 strands of saffron
- 1\2 cup coconut
- 1\4 tsp. yellow food coloring
- 1\2 cup ghee
- 4 cloves
- 1 inch stick cinnamon
- 1\2 tsp. cardamom seeds
 2 cups sugar
- 1\4 cup milk
- 1 tbsp. lemon juice

- 1/4 cup chopped pistachios
- 1/4 cup chopped almond
- 1/4 cup raisins
- 1tsp kewra essence, diluted.

1. Rinse rice well, soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Soak coconut in water for few hours, until soft. Then thinly slice it.
2. In
a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain
and keep aside.
3. Heat ghee in a heavy saucepan, add cardamom seeds, cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to boil simmer for few minutes.
4. Add rice, lemon juice, saffron water, Stir gently, cook for 5 minutes over medium heat. Add pistachio nut, almond, raisins, coconut and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture from sugar has evaporated.
5. Transfer to a serving dish and decorate with silver leaf.
Serve warm.
 
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Suji Ka Halva
Semolina Halva

Ingredients

1.1/2 cup suji (semolina)
- 11/2 cup sugar
- 1 cup ghee
- 2 1/2 cup water
- 100g. blanched almond, cut into sliver
- 30 g. green raisins, soaked and drained
- 50 g. unsalted pistachio nuts, cut into slivers 
- seeds from 8 green cardamoms

- 1\2 tsp. ground cardamom
- few drops of kewra essence

1. Boil sugar, few cardamom's seeds and water for 5 minutes and keep aside.
2. Heat ghee in a heavy based pan and add cardamom seeds. Stirring all the time, fry these for few minutes and Add the suji and stirring all the time fry on medium heat for 5-8 minutes until it is brown in color and ghee leaves the side of the pan.
3. Add the syrup and ground cardamom. Stir well. Cover with a tight fitting lid and cook for 10 to 15 minutes until nearly all the water has evaporated. Heat 2 tablespoons of ghee in a frying pan and fry the nuts. Add the fried nuts and kewra to the halva and mix well. At this stage the halva should soft and dry. If there are still raw grains of soji, add a little water, cover and cook over very low heat until it is soft and cook through.
5. Serve hot with Poori and Cholay.

 

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Haleem

Ingredients

- 1 cup whole wheat grain,
- 1 cup oats
- 1cup Channa dal ( split chick peas)
- 1\2 cup Masoor dal (split Egyptian lentils)
- 1\2 cup Moong dal (split moong beans)
- 1\2 cup Mash dal
- 1 1\2 kg. Boneless beef
- 6 cups water
- 1 cup oil
- 3 medium onions, skinned and finely chopped
- 2 garlic bulb, skinned and finely chopped
- 3 inch piece fresh ginger , peeled and finely chopped
- 1 level tsp. black cumin seeds
- 8 Cloves
- 2 tsp. Chilli powder
- 1\2 tsp. Ground turmeric
- 1\2 cup chopped fresh coriander leaves
- 1 tbsp. Chopped fresh mint leaves
- 2-3 tsp. Salt
- 1\2 cup natural yogurt
- 5 tbsp lemon juice

Directions

Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 mins. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food
processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well
browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well "Ghota" to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.

 

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Nehari

Ingredients


Bong (Specific part of the calf) 1/2kg
Onions 1/2 (cut into slices)
Turmeric powder 1/2tsp
Red chillies(half ground) To taste
Ginger+Garlic paste 1Tbsp
Garam masalah To taste
salt To taste
Green chillies To taste
Ghee 1 cup
Flour 3 Tbsp
Jaifel Javitri (ground) 1 tsp
Aniseed (Sonf) 1 Tbsp
Water 2 cups
Fresh carder for garnishing



Directions


Add salt, green chillies, red chillies, termiric powder, carder powder, onion, ginger and garlic paste, aniseed and water to beaf.
Cook on medium heat till the beaf gets tender and water evaporates.
Add ghee and stir well, cook for 3 more minutes.
Add a reasonable amount of water to form gravy.
In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it and add to the gravy.
Cook for 5 minutes while keep stirring till the gravy gets a bit thicker.
Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low heat for 5 minutes.
Nehari is ready to be served with Khameeri rotis.
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Shami Kabab

Ingredients

- 500 g. lean ground beef
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
- 1 tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying

Directions

1. Wash dal thoroughly soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.
10. You can make special Shami Burgers for evening tea.

 

 

 

South Asian Chilli Beef

  • 1½ tsp. Unique Red Chilli Garlic Chutney
  • ½ tsp. Unique Chopped Garlic
  • 2 tbs. (30 ml.) vegetable oil
  • 1½ cups (350 g.) onions, chopped
  • 2 lb. (1 kg.) chuck steak, cubed
  • ½ tsp. ground cumun
  • 1 bay leaf
  • ½ tsp. dried oregano
  • ½ tsp. marjoram
  • ½ lb. (250 g.) peeled tomatoes with juice
  • 1 lb. (500 g.) red kidney beans, cooked
  • salt to taste

Method: Heat the oil in a large saucepan, add the onions, garlic, meat and cook over moderate heat until the cubes are lightly browned. Add the Unique Chilli Garlic Chutney, cumin, herbs, and salt and cook for few minutes before adding tomatoes. Bring to the boil and simmer for about 1 hour or until the meat is tender, adding the cooked beans for the last 30 minutes of cooking time.


Chicken in Coriander Chutney

  • 2 tbs. Unique Coriander Chutney
  • 2 tbs. Unique Hara Masala
  • ½ cup mayonnaise
  • ½ cup ketchup
  • 1 tbs. soya sauce
  • 1 whole chicken, in pieces
  • salt to taste

Method: Marinate chicken in Unique Hara Masala and leave it for few hours, then coat it Coriander Chutney, mayonnaise, ketchup and soya sauce and bake it on 350°F for an hour or until cooked.


Eggplant in Garlic Chutney

  • 1 tsp. Unique Garlic Chutney
  • 1 eggplant, cubed
  • 1 onion, chopped
  • ¼ cup oil
  • 1 tsp. red chilli powder
  • 1 tsp. Garam Masala
  • 1 tomato, cut small
  • 1 potato, cubed
  • salt to taste
  • fresh coriander to taste
Method: Sauté chopped onion in oil until brown. Add Garlic Chutney and tomato and sauté it, for it to become saucy, then add red chilli, Garam Masala, and salt, and cook it for a couple of minutes. Lastly add eggplant, potato, and ½ cup water, and let it cook on slow fire till done.


Sweet and Sour Spicy Chicken

  • 1 tbs. Unique Ginger Paste
  • ¼ cup Unique Sweet and Sour Samosa Sauce
  • 1 tsp. Unique Red Hot Pepper Chutney
  • ½ tsp. black pepper
  • ½ cup oil
  • salt to taste
Method: Take 1 whole chicken, cut into 6 or 8 pieces, marinate it with the above ingredients for few hours (2 - 4 hours or overnight), and in baking dish first layer it with mix vegetables of your choice, then spread chicken pieces cut ½ an inch thick potatoes and put over, and bake it in the oven at 450°F for an hour.


Fish in Tamarind Chutney

  • ¼ cup Unique Tamarind Chutney
  • 1 tsp. Unique Green Chilli
  • ½ tsp. Unique Ginger Paste
  • ½ tsp. Unique Garlic Paste
  • 1 tsp. parsley
  • 2 tbs. spring onion, chopped
  • salt to taste
Method: Marinate fish with the first 5 ingredients, in the baking dish lay the fish, then sprinkle parsley and chopped spring onion. Either bake it for 10 minutes at 350°F, or grill for 10 minutes or till done.


Flambeed Lentil

  • 1 cup. lentil (moong dal)
  • 1 tbs. Unique Red Chilli Garlic Chutney
  • 1 tsp. Cumin (zeera)
  • 4-6 bay leaves (small)
  • ½ tsp. tumeric powder
  • 1 tbs. oil.
  • salt to taste
Method: Boil Lentils till tender. Add salt and Tumeric. In HOT oil put Unique Red Chilli Garlic Chutney, cumin, bay leaves and flambae, over lentil.


Sesame Chicken Bites with Mango Mustard Sauce

Serves: 4
Cooking Time: 55 minutes

  • 2 boneless chicken breasts, skinned
  • 1 cup plus 1 tbs. plain yogurt
  • 1 tbs. ceylon curry powder
  • 1¼ cups flour
  • 1 tsp. Unique Garlic Paste
  • ½ cup sesame powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup Unique Mango Chutney
  • 4 tsp. dry mustard
Method: Wash, dry, trim fat and tenderloins from chicken. Cut breasts into 1" x 3' strips. marinate 30 minutes in mixture of yogurt and curry pewder. Drain chicken well. Discard marinade. In a seperate bowl combine flour, sesame seeds., garlic, salt and pepper. Coat chicken with flour mixture. Heat oil in saucepan to 350 c. Fry Chicken, in small batches, 3 minutes or until cooked through and golden. Briefly drain on paper towel, Stir chutney and mustard together, serve as a dipping sauce with chicken.


Hearty Tomato Chutney Pasta Sauce

Serves: 4
Cooking Time: 40 minutes

  • 3 tbs. olive oil
  • 1 lb. ground beef
  • 1 onion chopped
  • 1 tsp. Unique's Garlic Chopped
  • 1 can (784 ml.) tomato paste
  • ½ cup tomato chutney
  • 2 tbs. dried oregano
  • ¼ tbs. pepper
  • ½ cup fresh basil, chopped
  • 1 pkg. (450 g) spaghetti
Method: In a stainless steel saucepan, heat oil over a medium heat. Saute onions until brown, approximately 8 minutes. Add beef and brown. Add garlic, tomatoes. paste. chutney, oregano and pepper, Simmer sauce 30 minutes, partially covered, Stir occasionally. Remove pot from heat, stir in basil. Serve hot over pasta prepared according to package directons.


Aloo-Dhal (Potatoes and Lentils Curry - Mild)

Serves: 6
Cooking Time: 35 Minutes

  • 2 cups green lentils (moong beans)
  • 3 potatoes, diced
  • 1 onion, diced
  • 2 tbsp. oil
  • 2 tbsp. House of Tanjore Kashmiri Masala Paste
  • 7 cups water
  • 1 tsp. salt
Method: Soak lentils in plenty of warm water overnight. Drain. add 7 cups of fresh water and salt and boil for 25 minutes. Lower heat, add potatoes and continue simmering for 10 minutes. add Kashmiri Masala paste, In a seperate pan, heat the oil and brown onions. Stir these into lentils.

Serve with House of Tanjore Rice and Unique's Sweet Mango Chutney.


Moghlai Tandoori (Chicken with Mint - Medium)

Serves: 4
Cooking Time: 35 Minutes

  • 4 chicken quarters, skinned
  • 4 tbs. plain yogurt
  • 2 tbs. Garam Masala
  • 3 tbs. House of Tanjore Masala Paste
  • 1 tsp. House of Tanjore Mint Chutney
  • 3 tbs. melted butter
Method: Combine the yogurt, Garam Masala, Tandoori Masala and mint in a bowl. scour the chicken pieces and marinade with this paste. lift out from the sauce and grill or barbeque for 30 minutes turning occassionally and basting with melted butter.

Serve with crispy salads and raw onions. To enhance the flavour, try our Chutneys with the same as well.


Bhindi Gosht    

Okra with lamb meat

Ingredients:
500   grams bhuna gosht
500   grams Bhindi (Okra)
2   medium onions cut in thin slices
6-8    - green chilies, thinly sliced
-    - oil for frying

How to Cook:
1. Prepare bhuna gosht
. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
2. In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
3.Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
4. Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.
Serve with Roti

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Serving Options:
Serve with Chapati (Roti)
Try Raita with this dish.

 

 

Bhindi Piyaz    

Ingredients:
1\2   kilogram Bhindi (Okra)
2   medium onions (thin slices)
3   medium tomato, roughly chopped
6-8    - green chilies, sliced
1\4   cup cooking oil
1   teaspoon coriander powder
1\2   teaspoon turmeric powder (haldi)
1   teaspoon black pepper, powder
1   teaspoon salt

How to Cook:
1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time.
2. Cut Bhindi into 1\2 inch pieces, discard the head and tail.
3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside.
4. Fry onion in the same oil for about 5 minutes.
Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes. Serve with Chapati.

This recipe serves 4 people.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)
Try Raita with this dish.

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Aloo Baingoan    

Aubergines With Potatoes

Ingredients:
1\2   kilogram aubergine; cut in 1 cm pieces
1\2   kilogram potatoes
1\3   cup oil
2   medium onion, peeled and thinly sliced
1   teaspoon ginger paste
2   medium tomatoes, roughly chopped
1   level teaspoon coriander powder
1   level teaspoon garam masala
1   level teaspoon chili powder
1\4   level teaspoon turmeric (haldi)
1   teaspoon salt
2-4    - green chillies, chopped

How to Cook:
1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water.
2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground ginger to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1\2 cup of water, stir once and reduce the heat to low.
4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
6. Serve with Chapati. or boiled rice.
Try our Makai ki roti and sursoon ka saag

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot

**********

Bihari Kebab (5 servings)

Ingredients

  • One kg. undercut
  • 60 grs. garlic
  • 100 grs. raw papaya
  • 120 grs. cooking oil
  • 60 grs ginger
  • 10 grs. red chili pa
  • 10 grs. garam masala

    (whole hot spices and salt to taste)

    Method

    Cut the meat into thin slices and flatten them with a flat knife. Grind ginger, garlic and raw papaya into fine paste. Grind the hot spices and mix with paste and cooking oil and rub meat well with it. Put it in a refrigerator for 8 hours for marinating meat. Put the meat on skewers and barbeque over charcoal fire.

Chicken Shami Kabab    

Chicken Shami Kabab are very popular in pakistan. Boneless chicken can be used instead of chicken with bones.

Ingredients:

1\2

  cup daal channa (gram lentils)

1

  large chicken in pieces

1

  large onion, coarsely chopped

1

  inch piece ginger peeled and ground

3-4

   - garlic cloves, crushed

4

   - black cardamoms (bari Iliachi)

1

  teaspoon cumin seeds

1

  teaspoon chili powder

1

  inch piece cinnamon stick

1

  teaspoon black peppercorns

1\2

  teaspoon cloves

1 1\2

  teaspoons salt

3\4

  cup water

1

  large egg

1\2

  cup coriander leaves, chopped

3-4

   - green chilies fine chopped

-

   - oil for frying


How to Cook:
1. Pick over lentils to remove stones and dirt if any. Soak lentils in plenty of water for 3-4 hours. Drain and wash in few changes of water or until water runs clear.
2. Put lentils and 1 cup water in a medium saucepan and bring to a boil on high heat. Cover and reduce heat to low, simmer until lentil is tender and all the moisture has evaporated. Keep aside to cool.
3. In another pan, add chicken, onions, ginger, garlic, black cardamoms, cumin seeds, chili powder, cinnamon stick, black peppercorns, cloves, salt and water.
4. Cook over medium-low heat for 30-35 minutes or until the meat is tender and the water has been completely absorbed. This is very important otherwise kabab will split during frying. Remove from heat and keep aside to cool slightly.
5. Transfer chicken into a big dish, remove all the bones and mix it with lentil.
Put the chicken mixture in a food processor or chopper and grind to a smooth thick paste. Add egg, coriander leaves and green chilies to the paste and mix well.
6. Place about 2 tablespoons of the paste on your wet palms. Shape it into a smooth ball and then press it into a smooth flat disc.
7. Heat 4-5 tablespoons of oil in a heavy based frying pan. (If there is too much oil, the kebabs will split.)
8. Fry 3-4 kababs at a time to a golden brown color, turning them once or twice. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot

Basin Ki Roti    
********** 

Gram Flour's Roti

Ingredients:

1\2

  kg basin (gram flour)

1\2

  kg whole wheat flour

1\2

  cup oil

2

  teaspoon salt

2-3

  teaspoon chilli powder

6

  whole red chili

1\2

  cup coriander leaves, chopped

4

   - green chilies fine chopped

3

  tablespoon dried pomegranate seeds, crushed

2

  teaspoon cumin seeds

2

  tablespoon coriander seeds

2

  medium onion, finely chopped

-

   - oil for frying


How to Cook:
1. Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
2. Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.
3. Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.
4. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.
5. Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.
Did you tried our Bajray Ki Roti

This recipe serves 6 people.
Preparation Time: 30 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

Chole Paratha   
********** 

Chickpeas Gravy

Ingredients:

120

  grams chick peas, soaked overnight

1

  large Onions

1

  inch fresh ginger

4

  cloves garlic

2

  tablespoons yogurt

2

  small tomato

100

  grams potato, boiled

1

  teaspoon garam masala

30

  grams tamarind (imli)

15

  grams Jaggery (grated)

1

   - onion cut into rings

1

   - lemon cut into slices

2-3

   - green chillies slit

1

  tablespoon coriander and mint leaves


How to Cook:
Soak chickpeas overnight. Boil in pressure cooker for 1 minutes and set aside.
Dissolve jaggery in tamarind juice and strain.
Leave aside, grind onion, ginger and garlic to a fine paste. Fry onion in 2 tbsp oil, add the ground onion paste, then the spices, salt and yogurt and fry till mixture turns dry. Add the boiled chickpeas and tamarind juice. Cook till gravy thickens.
Put in a serving dish and decorate with onions and lemon slices, potatoes, tomatoes, chilles mint and coriander leaves.
Serve with Parathas or Poori.

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

**********

Bund Gobi Aur Aaloo    

Cabbage And Potato Curry

Ingredients

1

  medium bund gobi (cabbage)

3

  medium potatoes

1

  medium Onions

1\4

  cup oil

1

  inch piece ginger (crushed)

1

  teaspoon chilli powder

1\2

  level teaspoon turmeric

1

  teaspoon salt

1

  teaspoon coriander powder

1

  medium tomatoes, chopped

1

  teaspoon garam masala

2

  tablespoon fresh chopped coriander

2

   - green chilies chopped


How to Cook:
1. Trim the base of the stalk and remove tough outer leaves of cabbage. Quarter the cabbage and remove the thick centre stalk. Shred the cabbage evenly across the leaves. Wash in cold water and drain well. Peel and cut potatoes into small cubes. Skinned and roughly chop the onion.
2. Heat oil in a large skillet. Add onions and ginger, sauté until soft, about 3-5 minutes.
3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for about 3 minutes.  
4.Then add the tomatoes and still stirring frequently, fry the mixture for about 5-8 minutes, until tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until oil begins to separate.
5. Add cabbage and potatoes and mix well. Reduce heat to low, cover and allow to cook for about 15 minutes or until potatoes are tender and all the moisture had dried up. Note: No need to add water, as cabbage releases its own water, add little water if the potatoes are still hard and cook little longer.
6. Add garam masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)
Try Raita with this dish.

SPICY KARHAHI CHICKEN



INGREDIENTS


  • ½ kg Chicken

  • 2 tsp Ginger+Garlic Paste

  • 1 tsp Thinly Sliced Ginger

  • Salt To Taste

  • Red Chilli Powder To Taste

  • ¼ Cup Ghee

  • 1 tsp Black Pepper

  • 3 Green Chillies

  • Green Corriander Leaves As Required


    METHOD


    1. Firstly add ginger+garlic paste, salt and water in the chicken and cook till tender.
    2. Now heat oil and add ginger garlic paste and cook a little.

    3. Then add the chicken and cook adding ginger slices, salt, red chilli powder, pepper and green chillies and cook until little brown.

    4. Serve hot with corrinder leaves on top.
  • "Most of Pakistani Dishes are spicy. Spices do not necessarily make the food hot .Various combination of spices give a variety of taste to the food. No matter where you go, people eat and enjoy the spicy Pakistani Dishes. Here are some of the most common Pakistani Dishes which are loved all over the world."

    KARACHI, PAKISTAN TIME & DATE

    Urdu Glossary