Pakistani Gram Flour 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, zeera
• 2 tablespoon coriander seeds
• 2 medium onion, finely chopped
• - - oil for frying

 Directions: 

# 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. 

# Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches. 

# 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. 

# 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. 

# Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.  

Pakistani Vegetable Jalfraizi

 

Ingredients: 

• 1.00 large Onions
• 2.00 whole green peppers
• 2.00 large tomatos
• 1/2 lbs broccoli
• 1/2 lbs cauliflower
• 4.00 tablespoon butter
• 1/2 teaspoon turmeric (haldi)
• 1.00 inch piece fresh ginger
• 3.00 cloves garlic
• 2.00 tablespoon vinegar, white
• 2.00 tablespoon tomato puree 

Directions: 

# Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saut? Onion. 
# Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. 
# Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes. 
# Season to taste with salt and Fresh-ground pepper.  

Pakistani Chicken Tikka Kabab

 

Ingredients: 

1. Chicken, deboned 800 gm 
2. Cooking oil 60 ml/4 tbs
3. Cumin (jeera) powder 2.5 gm/ ½ tsp
4. Garlic paste 45 gm/3 tbs
5. Ginger paste 45 gm/3 tbs
6. Gram flour (besan) 20 gm/4 tsp
7. Green cardamom powder 2.5 gm/ ½ tsp
8. Lemon juice 60 ml/4 tbs
9. Mace (javitri) powder 2.5 gm/ ½ tsp
10. Oil for basting
11. Red chilli powder 5 gm/1 tsp
12. Salt to taste
13. Turmeric powder 2.5 gm/ ½ tsp
14. White pepper powder 2.5 gm/ ½ tsp 
15. Yogurt 45 gm/3 tbs

Directions: 

Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with
oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.  

Pakistani Almond Strawberry Shortcakes

 

Ingredients: 

For the pastry:

• 200 grams plain flour (maida)
• 100 grams butter
• 30 grams ground almonds
• 2/3 cup icing sugar
• a pinch salt
• 2 to 3 tablespoons ice-cold water

For the strawberry sauce:

• 2 cups strawberries, hulled
• 2 tablespoons icing sugar
• juice of 1/2 lemon

For the filling:

• 1 1/2 cups strawberries, sliced
• 1 1/2 cups whipped cream
• For the garnish
• icing sugar to sprinkle
• a few strawberries 

Directions: 

Method For the pastry:

# Sieve the flour and salt together. Mix with the ground almonds.
# Rub the butter into the flour with your fingertips. Add the sugar and mix well.
# Add enough ice-cold water to make a dough. Chill for 30 minutes.
# Preheat the oven to 200 degree C (400 degree F).
# Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.
# Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.
 
 For the strawberry sauce: 
# Puree the strawberries in a blender. Add the icing sugar and lemon juice.
# Strain and refrigerate.
 
How to proceed  

• Place one shortcake on a plate. Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with another shortcake.
• Make the other 7 shortcakes in the some manner.

For the garnish:

# Dust icing sugar on top of each shortcake and garnish with strawberries.
# Serve surrounded by the sauce.
 
User Comments & Tips:

# You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.
# The dough can be refrigerated for a few days, wrapped in a plastic film.  

Pakistani Cottage Cheese Triangles

 

Ingredients: 

1. Cottage cheese 1 packet (1 cup if the cheese is home made)
2. Fresh coriander 1 bunch (finely chopped) 
3. Green chilies 4 finely chopped
4. Onions 1 medium size, finely chopped
5. Almonds 10 coarsely ground
6. Black peppers 10 coarsely ground
7. Salt to taste
8. Samosa sheets 2 dozen 
9. Dalda or your choice of cooking oil 2 cups

 Directions: 

• Mix almonds and black pepper in the cottage cheese. Add onions, coriander and green chilies to the mixture, and leave for 20-25 minutes. 
• Put teaspoonful of cheese filling onto a strip of samosa sheet, fold into a triangular samosa shape and seal with flour paste. Deep fry on low heat.

 Note: mixing 2 tsp of flour with 2 tbsp of water can make flour paste. It works as glue for sealing food items.  

Pakistani Mixed Fruit Shake

 

Ingredients: 

• 500.00 grams cherry or strawberry yogurt
• 2.00 - oranges
• 2.00 - bananas ripe
• 12.00 - frozen strawberries
• 14.00 - cherries, frozen

Directions: 

# Peel the oranges, remove white pit and cut into segments. Peel and cut bananas into thick slices.
# Place yogurt, oranges, banana, strawberries and cherries in blender. Blend in batches, until smooth. 
# Pour into tall glasses and serve  

Pakistani Mango Squash

 

    Ingredients: 

• 2.00 kilograms mango pulp, chilled
• 2.00 kilograms sugar
• 1.00 liters water
• 2.00 grams potassium meta bicarbonate
• 25.00 grams citric acid

Directions: 

# Place mango pulp and water in a blender and blend well. Keep aside in a glass bowl.

# Boil 2 cups of water and sugar in a saucepan. Simmer about 15 minutes or until thick syrup is formed. Put aside to cool.

# Mix together the mango mixture, sugar syrup, potassium meta bicarbonate and citric acid in a large glass bowl and stir well with a plastic spoon. Store in sterilized glass bottles.

# To serve, Add some crushed ice to the individual glasses, pour 4-6 tablespoons of the juice and dilute to taste with cold water.