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.