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. 

Pakistani Khatee Channe

 

Ingredients: 

1/4 cup oil
1 - Onion, finely chopped
1 teaspoon garlic paste
1 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon salt
1 teaspoon ginger paste
1 Tomato finely chopped
3 tablespoon tamarind (imli)
3 cups chick peas, boiled reserve liquid
1teaspoon garam masala
1 teaspoon chaat masala
- Onion skinned and finely chopped
- Green chilies to garnish

Directions: 

# Heat oil in a large heavy based saucepan over medium heat, add onions and saut? Onions for about 5-8 minutes or until soft, stirring occasionally.

# Add garlic and saut? About 2 minutes, stirring constantly.

# Add chili powder, turmeric, salt and 3-4 tablespoons water to prevent from burning. Saute 1 minute.

# Add ginger and tomatoes and fry for 5-8 minutes or until the tomatoes are reduced to a pulp and oil starts to separate from gravy.

# Add tamarind and 1cup liquid. Cover and simmer for 5-8 minutes over low heat. Add chick peas, garam masala and chaat masala. Cover and cook for 3 minutes.

# Adjust the seasoning with salt and chaat masala. Add additional tamarind, if desire.

# Garnished with sliced onion and chopped green chilies. Serve with Pori.  

Pakistani Fruit Salad

 

Ingredients: 

4 - peaches
4 - guava, umrood
3 - bananas
4 tablespoon sugar
2 tablespoon lemon juice
1 teaspoon chat masala
1/2 teaspoon salt

Directions: 

# Skin the peaches, then cut them into half and remove the stones. Slice the peaches thinly and place them into a salad bowl.

# Peel the bananas and cut them into thick slices. Add to the peaches.

# Cut guavas into half, scoop out seeds and discard them. Peel and slice the guavas and add to the peaches and bananas in the bowl.

# Mix together lemon juice, sugar, salt, and chaat masala, add to the fruits and mix carefully. Refrigerate for two hours.  

Pakistani Chicken Fajita Pizza

 

CRUST:

Use one third of pizza dough (enough for one medium pizza)

TOPPINGS: 

*1 cup sharp cheddar cheese – shredded
*1 cup mozzarella cheese – shredded
*1 pastured chicken breast – cooked, sliced
*½ cup onion – chopped
*½ cup peppers – make them green, red, yellow, whatever you can get your hands on
*cilantro for garnish 

Method: 

Preheat oven to 500°. While the oven is heating shape your dough into the desired shape, adding as little flour as possible. Poke several small holes in the crust with a fork to prevent bubbling. Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking. Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes. Add cheese, chicken, onion, peppers, and cilantro. Cook pizza for about 10 minutes, or until the crust is golden brown.  

 

Pakistani Cuisine Hyderabadi

 

My blogger friend, Maryam, posted the recipe of Murgh Quorma in Hyderabadi style the other day. Only reading through the recipe sounded so yummy that I had to make it. So what other day to do so when 14th August was around the corner.

It was yummylicious ... a bit different from the way I cook chicken. But very yummy indeed. I don't indulge in Garam Masala (mixture of spices) during cooking.

Ingredients: 

Whole Chicken Pieces - 800 gms
Onions (cut in slices)- 7-8 small
Yogurt - 1 1/2 cup (or) 350 gms
Cocoa Powder (optional) - 1 tbs (was in original recipe but I didnt use it)
Chilli Powder - 3 tsps
Ginger Garlic Paste - 1 tbs
Salt - 1 1/2 tsps
Coconut Milk - 1 tbs (was in original recipe but I didnt use it)
Garam Masala - 1 tbs
Lemon Juice - 3 tbs
Water - 2 cups
Kassori meethi - 2 tbs
Oil - 6 tbs

Procedure: 

In a pan, add few oil drops, fry onions at medium heat. Add ginger-garlic paste. Add few Tbspoons of water. Saute' them. After that blend them well to a smooth mixture. Add 2 Tbspoons of oil, beat yogurt with all spices added to it and add to the mixture in pan. Let it simmer on slow heat.

Take another pan with oil, add chicken pieces with salt and chilli powder. Add turmeric powder + lemon juice too. Let it cook, till water evaporates :)

Now add this chicken to the onion-yogurt mixture and let it simmer for few minutes. Add some water as per your consistency level :). Bring it to a boil and garnish it with some kasooori methi. I put some when it was simmering too for added flavour. And yeah some Julian ginger. Yummmm!  

Pakistani Sweetness for Ramadan

 

Here is a very yummy recipe for iftaar this Ramadan. This recipe is healthy for Ramadan as instant energy provider. Locally such recipes are a Ramadan iftaar tradition too. Summer Ramadan makes lengthy preparations for iftaar impossible. This special Ramadan recipe won’t take too long and will be appreciated at iftaar too.

Ingredients:
   

    * In a dish soak the chana lentils for an hour. 

    *Add 4 cups of water to it and cook till soft.
    * Powder the poppy seeds (khaskhash) and the dry coconut.
    * Add the cloves and the boiled chana lentils with water in oil.
    * Add the powdered poppy seeds and the dry coconut.
    * When it starts boiling add the jaggery (gur).
    * Stir until smooth and brown.

 Six simple steps give you a yummy iftaar recipe. This recipe is nourishing and a must try this Ramadan.

Pakistani Food for Eid Gulab jamun

 

The menu is as much an integral part of Eid celebrations as the ritual and customs. It's very much an integral part of the Eid-ul-Adha celebrations. Every Muslim family takes great care to prepare the exclusive dishes on Eid-ul-Adha.

Ingredients: 

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

Directions: 

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. 

Low carbohydrate chicken

 

Following is a great low carbohydrate chicken recipe that will give you a sense of satisfaction before and after preparing it. Well, this low carbohydrate chicken recipe is called Crunchy Pecan Chicken. Generally, this low carbohydrate chicken recipe is a chicken recipe that has a coating of ground pecans.  

Ingredients: 

    * 1 cup of ground pecans,
    * ½ teaspoon of garlic salt,
    * ½ teaspoon of dried leaf basil that is crumbled,
    * lemon juice for dipping,
    * 4 boneless chicken breast halves that are also pounded to make flat and even in thickness,
    * 2 tablespoons of olive oil.

Method: 

The procedure involved in this low carbohydrate chicken recipe is really simple. All you need to do is to combine the pecans, garlic, salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you coat the chicken pieces with olive oil, and then put it in the oven. The average period for the chicken is 20 minutes or until golden. 

Breakfast Food

 

Remember that eating a healthy breakfast is the best way to start your day; be good to yourself by eating a healthy breakfast. Notice how much better you feel rest of the day when you don't skip healthy breakfast.

Healthy breakfast is the easiest meal to skip because of all the morning rush. Slow down and remind yourself of how important healthy breakfast is for your physical and mental health. Healthy breakfast in the morning means you will be wasting less time snacking the rest of the day. Healthy breakfast doesn’t mean it can’t be portable or convenient. Pack your healthy breakfast to have at work; or eat your healthy breakfast in parts. 

After a night of hunger our body wakes up starved, delaying or skipping healthy breakfast means our body will be running on empty fuel for longer. Skipping healthy breakfast is the health hazard you can do without def.

Pakistani Meatloaf recipe for Eid

 

Pakistani food recipes are one of its kind in the world and Pakistani cuisines are appreciated. On Eid, especially Pakistani food recipes are very important as the slaughtered animals meat is used in Pakistani food recipes. To celebrate Eid the below recipe is one which will win your guests over. From the Pakistani food recipes the below is a meatloaf which can be made from the beef mince.

Ingredients: 

• 1 slice bread
• 1 pound ground beef meat
• 1 onion, chopped
• 1 egg, beaten
• 1 teaspoon mustard powder
• 3/4 cup canned diced tomatoes, drained
• 1 teaspoon salt
• 1 dash ground black pepper
• 1/3 cup ketchup

Directions: 

    * Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside.  Grease an 8x8 inch baking dish.
    * Thoroughly mix ground beef meat, onion, egg, ground mustard, tomatoes, and salt, pepper, and bread crumbs in a large dish.
    * Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
    * Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.
 

Stuffed Mutton Shoulder

 

Pakistani food recipes are very famous all over the world. Pakistani mutton food recipes are even more well-known. Pakistani mutton food recipes are delicious and well liked in Pakistan and abroad.

Ingredients: 

    * 1 large (3 to 4 pounds) mutton shoulder, blade bone removed
    *  1 Tbsp vegetable oil
    *  1 cup seasoned bread crumbs
    *  2 cloves garlic, finely chopped
    *  2 Tbsp finely-chopped onion
    *  1 Tbsp chopped fresh mint (or parsley), or 1 teaspoon dried
    *  Grated zest of 1/2 lemon
    *  1 egg beaten with 1 Tbsp milk or cream
 

Preparation: 

    * Preheat oven to 325 F. Line a roasting pan with nonstick foil.
    * Rub exterior of mutton shoulder with vegetable oil and sprinkle generously with salt and pepper.
    * In a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. Place stuffing in the mutton cavity, roll to cover, and tie with string or secure with a metal skewer.
    * Roast for 3 hours, basting with pan juices or additional vegetable oil to prevent roast from drying out.
    * Remove to a platter, cover loosely with foil, and let mutton shoulder rest for 15 to 20 minutes before slicing to serve.
 

Pakistani Eid Recipe

 

Pakistani Eid is about food, particularly about food that involves meat. Around Pakistani Eid most of us spend our time deciding what food to cook, what food to serve our guests; all food choices on Pakistani Eid involve meat. On Pakistani Eid when we are going crazy cooking meat and taking care of all the meat that is coming in the house. Here is a Pakistani Eid meat recipe that is not only delicious but it also helps take care of the meat coming in the house in the best way possible.There is never enough food on Pakistani Eid and there is never enough meat in food. On this Pakistani Eid when meat starts coming in ground all the meat you can and all the meat you don’t need immediately. Once the meat has been ground add beaten egg in it, minced chili peppers, bread crumbs, minced ginger and garlic, garam masala. Mix and shape them as you please, long sheikh kababs or meat balls. This recipe gives you ample choice. Fry and serve them dry or cook them in tomato purree and serve them as savory. Best part of this Pakistani Eid food recipe is that use as many as you need and store the rest for later whenever.

Pakistani Eid Food Bhuna Gosht

 

Pakistani Eid food is serious business. Great thought goes in deciding what to serve as Pakistani Eid food after all Pakistani Eid food is important part of the festivity. Nothing is as loved as traditional food as choice for Pakistani Eid food. Bhuna gosht is a much loved recipe if cooked well it is the ultimate pick as Pakistani Eid food.This recipe uses cardamom, bay leaves and cinnamon stick. Fry these in hot oil. The recipe then stirs in the onions, garlic and ginger. Recipe says keep cooking until onions are golden. Add seasonings as per taste. Recipe adds tomatoes next and lets it cook for five minutes at least. Following the recipe add meat and cook for twenty more minutes. Sprinkle in water and cook till meat is tender. This recipe gives you the perfect pick for your Pakistani Eid food.

Pakistani Eid Usual Steak Recipe

 

Pakistani Eid is usually about traditional food recipes. However this Pakistani Eid this recipe will help you delight everyone with a food recipe that is different from usual. For this Pakistani Eid try this yummy steak recipe, it is an out of the usual choice and also very easy to make.Ingredients for steak recipe.

    

Ingredients:

   

    * 4 (6 ounce) rib-eye steaks

    * 2 tablespoons olive oil
    * salt and freshly ground black pepper to taste
    * 8 cloves garlic, minced
    * 4 sprigs fresh rosemary

Directions for steak recipe: 

    * Preheat grill for high heat.
    * Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season steak with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
    * Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook steak 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
 

BBQ Beef Dish On Eid

 

 Pakistani recipes are very spicy and Pakistani recipes use a lot of beef in them as beef is one of the cheapest meat found in Pakistan. Pakistani recipes take very long to cook but the preparation time is very little unlike chicken. Pakistani recipes are very tasty and they are famous all over the world.

Ingredients: 

• 3 pounds beef cut in large chunks
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/4 red pepper
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 cup catsup
• 2 cups water
• 2 cloves garlic sugar to taste 

Directions: 

Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve with buns.

Mutton Korma Treat On Eid

 

 Pakistani Eid recipes are a treat for the whole family on Eid. Pakistani Eid recipes are pretty easy to make but some Pakistani Eid mutton recipes take time to cook as the mutton is not as tender as chicken but it takes less time than beef. Pakistani Eid mutton recipes are delicious in taste but aren’t very healthy as a lot of oil is used to prepare the Pakistani Eid mutton recipes.

Ingredients: 

• 1 kg mutton meat on the bone or boneless
• 1 cup fresh unsweetened yogurt
• 3-4 tbsps vegetable/ canola/ sunflower cooking oil
• 3 large onions chopped fine
• 2 tsps garlic paste
• 2 tsps ginger paste

Directions: 

• Marinate the main ingredient in yogurt and spices like ginger and garlic.
• then cook in its own juices and a gravy made of onions, lots of tomatoes, green chilies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc.
• Mutton Kormas can range from mild to medium hot and taste nice with breads like Chapattis, Parathas or Naans.

Pakistani Food Spicy Beef Eid Recipe

Eid in Pakistan this time around comes with news of beef morning afternoon and night. With beef doing rounds of our dining table so often on this Eid in Pakistan spicy beef Eid recipe can be very useful. Spicy is the way food in Pakistan is much loved, when it comes to Eid celebrations in Pakistan spicy is still the way food is appreciated. If you have friends or family coming over for lunch or dinner on Eid in Pakistan then here is a spicy beef Eid recipe to wow them with this Eid in Pakistan.Everyone is getting enough of beef in Eid in Pakistan so this spicy beef Eid recipe uses vegetables to much delight. In this spicy beef Eid recipe use boneless beef and season it with garlic. Then brown the beef on all sides. Place the potatoes, carrots and onion in a slow cooker, add the beef and pour in tomato purree with spices. Cover the beef and let it cook for good three hours on high and more on lower heat. While your spicy beef Eid recipe cooks your beef entertain your guests and enjoy your Eid in Pakistan. No lengthy preparation required and no checking it again and again, spicy beef Eid recipe is perfect in every way.

Pakistani Food Coffee Catching

Pakistan is a tea culture. However with time we have seen Pakistan opening its doors to the coffee culture. Coffee culture has been so fast in spreading its wings with new coffee outlets opening left right and centre in Pakistan. These coffee shops have played an important role in introducing coffee to the masses in Pakistan.
Now that coffee awareness has grown to such extent tea might finally have competition. Younger generation in Pakistan definitely prefers coffee over tea. This is not only because coffee is more hip than tea but also because coffee is more helpful in keeping energy levels going than tea ever has been. Professionals in Pakistan who need to be on the go for long hours are fast quitting the frequent tea breaks with fewer coffee breaks.
In the markets in Pakistan there are many varieties of instant coffee mixes available. Ironically now in Pakistan making tea is considered more difficult now that is how intensely coffee culture has taken over. In addition usage of coffee in everyday products especially bakery products has become very frequent.
Use any coffee mix brew it in hot water, sprinkle with nutmeg, you can add sugar later according to taste.
Scoop ice cream on a pan over low heat for almost three minutes then pour it over the brewed coffee. Top it with whipped cream and enjoy your coffee in the most unusual way.

Pakistani Food Salmon And Potato Chowder

Ingredients:

• 1 tablespoon Olive Oil
• 1/2 cup thinly sliced Celery
• 1/2 cup chopped Onion (1 medium)
• 4 cups Whole Milk
• 1 (10 ounces) can Condensed Cream of Celery Soup
• 1 tablespoon snipped Fresh Dill or 1 teaspoon Dried Dill Weed
• 1/4 teaspoon Caraway Seeds
• 1/4 teaspoon Fresh Ground Black Pepper
• 1/8 teaspoon Coarse Salt
• 1 large Baking Potato, peeled, if desired, and cut into 1/2-inch cubes (about 1-1/3 cups)
• 8 ounces fresh or frozen Boneless, Skinless Salmon Fillets, cut into ¾-inch cubes
• 2 Bacon Strips, cooked crisp, drained and crumbled  

Method:

1. Add olive oil to stockpot. Heat over medium-high heat.
2. Sauté celery and onion until tender.
3. Stir in whole milk, condensed cream of celery soup, fresh dill, caraway seeds, fresh ground black pepper, and coarse salt.
4. Stir in potato cubes. Bring to a boil over medium heat.
5. Cover stockpot with lid. Simmer 20 minutes
6. Fold in salmon.
7. Simmer uncovered 5 minutes, or until salmon flakes easily. 

To serve: 

1. Ladle chowder into individual cups or bowls.
2. Garnish with crumbled bacon and enjoy the delicious & hot Salmon and Potato Chowder soup.  
 

Pakistani Food Metter Paneer

Ingredients  

1. Milk 2 points
2. Peas 1 lb
3. Onions 2 large
4. Lemon 1 large
5. Turmeric powder 1/2 tsp
6. Chili powder 1/2 tsp
7. Coriander seeds 1/2 tsp
8. Garam masala 1 tsp
9. Ginger 1 piece
10. Ghee
11. Salt to tase

Directions 
    * Boil up the milk twice on high flame and squeeze the juice of the lemon into it.
    * the whey will separate from the curd.
    * Separate the cure and the tie it in a muslin cloth.
    * Hang up all day to allow the water to drain.
    * When dry, place the muslin with curd under a heavy weight to ensure that all the moisture is squeezed out.
    * This will flatten the curd into flat round cake when removed from the muslin.
    * Cut the cheese into strips or cubes and deep fry in hot ghee.
    * Remove and keep aside. In a saucepan, heat 2 tbsp ghee and add chopped onions and ginger.
    * Add the spices, salt and peas and cook, adding a little water, till the peas are tender and little gravy remains.
    * Add the fried cheese and boil 5 minutes.
    * Serve hot with chappatis.
 

Lemon Grass-Scented Spicy Pork Soup

Spring in chicago is anything but soft and warm. it is often cruel, agitated, windy, dark and wet. on such days, it is necessary to hurry home with a bottle of red wine and a hot meal in mind. last week, as i rushed home from the train on a windy, cold evening, i mentally planned out this hearty, healthy and fragrant soup, starring citrusy lemon grass and ground pork. my sister maddy arrived shortly after i got home. i heated the broth for the noodles and slowly chopped the lemon grass, fresh ginger and various fresh vegetables as maddy sat at the counter. we drank wine and discussed things of monumental importance like perfect pizza crust, friends’ failed dates, how much we like eating bread with olive oil, picking out swim suits and what color dress i’d make her wear at sean’s and my wedding next summer.later, sean, maddy and i slowly ate the entire pot of soup and drank the rest of the red wine, talking until the tea light on the table almost burned out. it was just what i needed after feeling especially punished by the malicious chicago spring.

Note:you can easily make this soup vegetarian by removing the pork or replacing it with firm tofu, and eliminating the fish sauce. 

Instructions

• 6 cups chicken or vegetable broth

• 3/4 lb. ground pork

• 1 T. peanut or vegetable oil

• 3 c. bok choy (leaves and stalks), chopped into bite-size strips

• 3 large cloves garlic, chopped

• 2 T. fresh ginger, minced

• 1 stalk lemon grass, bruised with the side of a knife and chopped into 1/2-in. pieces

• 2 carrots, shaved into large curls

• 3 green onions (green and white part), cut into 1-in. pieces

• 1 large jalapeño, minced

• 1 T. fish sauce

• 1 T. sriracha

• 1-2 t. sugar

• 1/3 c. low-sodium soy sauce

• 1 bag chow mein noodles

• 1/2 c. fresh cilantro, for garnish 

Delicious Pakistani Food Sindhi Biryani

 
Today I am taught a cooking recipe to all those food lovers who are desirably to ate testy meal. This recipe belongs to Pakistani foods family. It's originated from Pakistan's state named Sindh. In Sindh they called Sindhi Biryani. Rather than the regular Biryani, Sindhi Biryani is tastier. Just make sure about one thing if you dun want your rice overly cooked, keep on checking them while you are boiling them and drain them as soon as you turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though.


Instructions   
1/2 kg mutton, 1 kg basmati rice (soaked in water for atleast 1/2 an hour), 1/2 kg potato (cut into large chunks), 1/2 kg tomato (chopped), 250 g yogurt, 1 teaspoon red chili powder, 4 teaspoons salt, medium onions, teaspoons garlic paste, 2 teaspoons ginger, 8 green cardamoms, black cardamom pods, 10 cloves, 10 pieces black pepper, 1 teaspoon cumin seed, 1 cinnamon stick, 2 bay leaves, 250 g oil, green chilies, 2 tablespoons coriander leaves, 2 tablespoons mint leaves, 2 pinches yellow food coloring, 10-15 prunes, 3 teaspoons salt, 3 bay leaves, 3 cinnamon sticks, 2 black cardamom pods.

Directions 

• Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.

• Add Garlic, Ginger, tomatoes, prunes, salt, chili powder, cloves, cardamoms, Black Pepper, Cumin Seeds and cinnamon to the remaining fried onions.

•  Fry this until the tomatoes are tender and the water is dry.

• Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.

• On other side boil the potatoes until they're half cooked.

•  Now, add green chilies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.

• Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.

• Layer the curry with the rice in a pot in one on one layer. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.

• Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.

• Gently mix it before serving.