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Chicken Soola

By on April 2, 2008 in Pakistani Recipes

Ingredients:

Chicken, leg and breast pieces 450 gm
Almond paste 10 gm/2 tsp
Cooking oil or
Clarified butter (ghee) 60 ml/4 tbs
Garlic paste, browned 10 gm/2 tsp
Ginger paste 5 gm/1 tsp
Khoya, grated 25 gm/5 tsp
Onion paste, browned 60 gm/ ¼ cup
Raw papaya paste 120 gm/ ½ cup
Red chili powder 10 gm/2 tsp
Roasted gram, powdered 2.5 gm/ ½ tsp
Salt to taste
Yogurt 10 gm/2 tsp

Method:

1. Clean and dry chicken pieces and prick all over with a fork. Marinade with raw papaya and set aside for 12 hours or overnight. Remove papaya paste and discard. Do not wash chicken.
Mix together all ingredients except cooking oil and marinade chicken in it.
2. Skewer pieces close together, leveling the mixture from top to bottom. Wrap a string totally along skewered chicken to keep the pieces firm while cooking. Burn charcoal in the barbecue or grill till white ash appears on the surface and cook, keeping chicken pieces 6 inches above the fire. Cook on low fire till chicken is tender, then stroke fire to medium heat, baste chicken with a little oil at a time, till all the oil is over and the chicken is well browned. Alternatively, the chicken can be cooked in a preheated oven at 275 ºF for 15 minutes.

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Minced Meat Tart

By on April 2, 2008 in Pakistani Recipes

Ingredients:

1 kg frozen short crust pastry

For the filling:
1 kg lean minced meat
200 gms chopped coriander
200 gms onions
200 gms breadcrumbs
50 gms tomato paste
Black pepper and salt to taste
1 Egg for brushing

Method:

Line a nine-inch, loose-bottomed pie dish with short crust pastry.

Mix all the ingredients for the filling and spoon them in the pie dish.

Cover the dish with remaining pastry sheets.

Brush with egg and bake in a pre-heated oven at 240° C for 45 minutes or until the crust is golden brown.

When done serve hot with salad.

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Glazed White Veal

By on April 2, 2008 in Pakistani Recipes

Ingredients:

2½ – 3 kg leg of veal
2 large cardamoms
3 cloves
1-2 tsp mustard
1 onion, sliced
50 g butter
50 g unmelted ghee

Method:

* Make small incisions in meat and insert cloves with head exposed. Put half of the butter, ghee and onions in the pan, add meat and remaining ingredients on top of meat. Cover and cook on high heat for 10-15 minutes to brown onions and meat. Turn meat and brown on other side.
* Cover and simmer on low flame till meat is cooked, about 2½ – 3 hours. To prevent meat from burning check every half hour.
* Serve in its own gravy with roast potatoes.

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Cow Trotters

By on April 2, 2008 in Pakistani Recipes

Ingredients:

Large trotters 2 – cut them into 2/3 inch pieces
Yogurt 2 cups
Red chili powder 1 tbsp
Dry coriander powder 2 ½ tbsp
Turmeric powder ½ tbsp
Garam masala 1 tbsp
Garlic and ginger paste 1 tbsp (plus two separate garlic bulbs)
Onions 2 large size, finely cut
Salt to taste
Banaspati Ghee or Cooking Oil

Method:

*Wash and clean trotters. Take a large saucepan (which can hold 5 pounds of cooked rice), put in the trotters, 2 whole garlic bulbs and enough water to cover them. Boil on medium heat for about five to six hours.
*During this process, if you see that water is not enough and trotters are not absolutely tender, put in some more boiling water; never put cold water, otherwise they will never become tender. When they are tender and about 4 to 5 cups of soup is left, remove it from heat. Discard all big bones; before discarding remove all the soft gelatin and bone marrow.
*Keep this and small bones aside, strain all the soup through a fine sieve. Put banaspati in the same saucepan and brown onions on medium heat. Remove onions from banaspati and grind them. Mix onion paste, yogurt, salt and all dry spices, put them into the saucepan containing banaspati. Keep stirring until all water of the yogurt dries; put trotters and soup in it.
*Place the pan on heavy griddle (tava) and put it on low heat at least for an hour. Remove from hat when the soup thickens. Add lemon juice.
*Serve while it is hot, garnish with coriander leaves and green chilies.

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Gosht (Minced Meat) Kofta

By on April 1, 2008 in Pakistani Recipes

Ingredients:

Minced meat 600 mg
Cardamoms 4
Cinnamon 1” stick
Cinnamon powder 2.5 gm/ ½ tsp
Cloves 6
Coconut, grated 7 gm/ ½ tbs
Coriander leaves, chopped 10 gm/ 2 tsp
Coriander powder 15 gm/1 tbs
Egg white 1
Garlic paste 10 gm/2 tsp
Ginger, chopped fine 5 gm/ ½ “piece
Ginger paste 15 gm/3 tsp
Green chillies, chopped fine 6
Melon seeds (magaz) 7 gm/ ½ tbs
Oil 90 ml/6 tbs
Onions, chopped fine 160 gm/1 cup
Onion paste 120 gm/ ½ cup
Onion paste, browned 10 gm/2 tsp
Poppy seeds (khus khus) 7.5 gm/1 ½ tsp
Red chili powder 10 gm/2 tsp
Salt to taste
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 240 gm/1 cup

Method:

1. Mix egg white, salt, red chili powder, cinnamon powder, half the ginger and garlic pastes and all of the browned onion paste with the mince. Mix together chopped onions, green chillies, coriander and chopped ginger.
2. Form walnut sized balls of the mince, stuffing a bit of the onion, chili, coriander and ginger mix in the centre. Keep aside. Make a blend of the grated coconut, poppy and melon seeds in a blender with 30 ml/2 tablespoons water.
3. Heat oil in a flat pan and crackle cloves, cinnamon and cardamoms. Add turmeric, coriander powder, the remaining ginger and garlic pastes, onion paste and the blended seed paste. Stir-cook till the fat surfaces. Add whisked yogurt. Cook for 5 minutes.
4. Add 500 ml/2 cups water and bring to boil. Gently slide in the meat balls (koftas), a few at a time, keeping the gravy boiling. When all the koftas are in, reduce heat and simmer.
5. Turn koftas over and cook till firm and tender. Let gravy thicken.

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Delicious Nargisi Koftay

By on April 1, 2008 in Pakistani Recipes

Ingredients:

For Curry:
Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp

FOR- KOFTA:
Minced Meat 1/2Kg
Small cardimon (illachi) 2
Cinnamon (darchini) 1inch piece
Salt to taste
Onion 1 big fried & ground
Black Pepper Powder 1/4 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Khashkhash 3TBsp
Baisan 2-3TBsp
White Zeera Powder 1tsp
Bari illachi ground 1
Eggs boiled 5-6

Method:

For Curry:
Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:
Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed. Now add 1 beaten egg. Mix well.

Half your boiled eggs, take little portion of the mince, put a piece of boiled egg on it. shape into Kofta, then fry little golden brown in a frying pan.

Put fried Koftas in the curry prepared earlier & cook on low heat. The Koftas will swell up.

Take out in the serving dish. Sprinkle garam masala powder on top.
Serve with chappatis, salads.

Garnish with fresh coriander leaves.

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Delicious Karhi

By on April 1, 2008 in Pakistani Recipes, Soup-Stew

Ingredients:

Yogurt 500 gms
Baisan 3 Tbsp
Onion 2
Tomato 2
Methidana 1/4 tsp
Curry leaves 5-6
Salt to taste
Red Chillies powder 1-1/2 tsp.
Turmeric (Haldi) powder 1/2 tsp.

Method:

Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.

In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.

Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

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Paneer Manchurian

By on April 1, 2008 in Pakistani Recipes

Ingredients:

1/2 cup flour
1/2 tsp Chinese salt
2 tbsp cornflour
2 tbsp spring onions, chopped
2 tbsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gms homemade paneer or cottage cheese
Salt to taste
Oil for frying
Egg white of one egg
Few coriander leaves, chopped


Method:
Cut the paneer into square pieces. Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes. Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until they turn golden.

In another pan heat oil and fry the chopped garlic cloves. Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer. Take three teaspoons of cornflour and half a cup of water and mix well. Add this to the boiling mixture and cook well until the sauce thickens. Add coriander leaves and serve hot.

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Delicious Khandwiyan

By on April 1, 2008 in Pakistani Recipes

Ingredients For Khandwiyan

Baisan 1 Cup
Green chillies (paste) 4,5
Ginger (paste) 1 teaspoon
Curd mixed with water (lassi) 3 Cups
Salt ½ teaspoon

Ingredients For Curry
Onion thinly chopped 2
Salt as required.
Red Chillies powder 1-1/2 teaspoon
Turmeric powder ½ teaspoon
Dhania Zeera powder 1 teaspoon
Garam masala powder 1 teaspoon
Roasted Zeera powder 1 teaspoon
Curd 1 Cup
Oil ½ Cup
Mint leaves to garnish
Green Chillies 2,3 to garnish

Method
Mix all the ingredients well, so that no lumps are left. Boil, till it becomes thick. Take out in a round pan. Cool it. Put it in refrigerator for some time. Cut into small pieces.

In another pan heat oil, add onion & fry little. Then add Red chillies powder, turmeric, dhania zeera powder. Fry adding a little water. Cook some time then add beaten curd. Mix & Cover the lid for some time. Then add salt & khandwiyan pieces. Cover & cook on low heat for 5 minutes. Sprinkle garam masala & zeera powder. Mix.

Take out in serving bowl. Sprinkle mint leaves & green chillies.

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Dum ka Qeema

By on April 1, 2008 in Pakistani Recipes

Ingredients

Minced Meat 500 gms

For Marinade
Onion thinly chopped 2
Ginger garlic paste 2 Tbsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar
Oil 1/2 Cup
Onion thinly sliced 1

To Garnish
Green Chillies chopped 2-3
Coriander leaves 1/2 bunch

Method

* Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
* Burn coal on fire very well.
* In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
* After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
* When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
* Pour this baghar on minced meat & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.
Serve with hot nan, onion rings & lemon.

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Chapli Kababs

By on April 1, 2008 in Pakistani Recipes

Ingredients

Minced Meat 1/4 kg (1 pao)
baisan (Gram flour) 1 to 2 Tablespoon or as required
Tomato 2
Coriander leaves 1/2 bunch
Egg (half fry, scrambled) (half raw (kacha) 1
Onion 2
White cumin (zeera) 1/2 teaspoons
Anar dana 2 tablespoons
Sabit Dhania 1/2 teaspoons
Salt 3/4 teaspoons
Red Chillies 1/2 teaspoons
Green chillies 2
Cooking oil ½ cup For frying

Method
Mix all the ingredients in the mince and knead the mixture well. Leave aside for 15 – 20 min.Now takes approximately 1 ¼ tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan.
When it becomes hot lower the heat and fry the kebabs in it, serve hot.

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Foto Bhuno Gohst

By on March 30, 2008 in Pakistani Recipes

Ingredients:

1/4 kg mutton chops
1 tsp pepper powder
1inch piece ginger, finely chopped
Sufficient water to cook the mutton
1 tbsp wheat flour mixed with
3 tbs of water

56 green cardamoms
2 tsp coriander powder
2 tsp finely chopped coriander leaves
4 tbsp oil
Salt to taste

Preparation:

Powder the cardamoms keeping their skins. Finely chop the ginger. Now fry the cardamoms and ginger till golden brown.

Add the mutton chops and salt and continue frying. When the water from the mutton dries up add the pepper and coriander powders. Fry for a few more minutes and then add sufficient water to cook the mutton. When the mutton is tender add the wheat flour and water paste to the mutton to thicken the gravy. When ready, sprinkle the chopped coriander leaves.

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Chocolate Marshmallow Delight

By on March 30, 2008 in Pakistani Recipes

Ingredients:

a pack of marshmallows
melted pure chocolate
broken pieces of smarties
m&m’s
chocolates
tooth picks

Preparation:

1.Take marshmallow put on tooth pick
2.Dip fully inn melted chocolates (not smarties or m&m’s)
3.Coat it of with broken smaties and or m&M’s

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