Pakistani Recipes

[aliya12383]

CHICKEN TIKKA:

Ingredients
Serves 4 http://www.mandirbasel.com/image/ChickenTikka.jpg

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.

[aliya12383]

Palak Paneer (gravy) has always been a favourite among all the paneer lovers, not only for the great taste it holds, but also for the nutritional components present in it. Palak Paneer is an entirely “Green” dish, as its contains a whole lot of Palak (green leafy vegetable) which is highly recommended for a good health. It then contains the famous “Paneer” which is loved by most people.http://www.tandoorindianrestaurant.com/images/palak_paneer.jpg

Ingredients in the Palak Paneer Recipe:

Spinach: 1/2 kg
Paneer: 100 grams
Onion: 1
Butter: 3 tbl spoon
Oil: 1 tbl spoon
Bay leaves: 2-3
Cumin seeds: 1 tea spoon.
Black pepper powder: 1/4 tea spoon
Ginger-garlic paste: 3/4 tea spoon
Green chilli paste: 1/2 tea spoon
Garam Masala Powder: 1 tea spoon
Salt to taste
Palak Paneer Recipe:

Mix ginger-garlic paste, green chilli paste and some water with spinach.
Pressure cook it for about 7-8 minutes (just before the first whistle).
Grind this mixture in a mixer grinder to form a fine paste.
Cut paneer into small cubes.
Keep 2 cubes separately for garnishing.
Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat until they turn slightly brown.
Set the paneer pieces aside.
Heat 2 table spoon of butter.
Fry bay leaves and cumin seeds. Add chopped onion and fry until the onions become pink.
Add salt, black pepper powder, garam masala.
Stir well.
Add the fried paneer pieces and cooked spinach (grinded). Mix well.
Put palak paneer in a baking tray .
Add rest of the butter.
Bake for 1/2 hour at 180 deg C.
Garnish Palak Paneer by grating the left-over paneer cubes and sprinkling it over the dish. Palak Paneer usually forms the gravy for Roti, Naan, Kulcha and Chapathi with which it tastes THE best.

[aliya12383]

Ingredients Golden Potatoes - 5 large Amchur powder (optional) - 2-3 pinches Turmeric powder - 3-4 pinches Coriander/Dhaniya powder - 1/4rth tsp Garam Masala powder - 1/4rth tsp Ginger-garlic paste - 1/2 tsp Juice of lime - 3 tbs Cilantro/Coriander - 1/4rth of a bunch chopped Salt - to taste Chilly powder - to taste For tempering ---------------- Cumin/Jeera seeds - 1/2 tsp Curry leaves - a few Green chillies - 4 finely chopped For Dough ----------- Maida/ All-purpose flour - 2 cups Atta/Wheat flour - 3/4rth cup Unsalted butter - 2 tbs Warm water - 1 cup How to make Aloo Paratha Peel, Boil and Mash potatoes.

Add dhaniya powder, garam masala powder, amchur powder (optional, if you like its tangy taste), juice of lime, ginger-garlic paste, salt, chilly powder, turmeric powder and cilantro to the mashed potato mixture and knead well.

Heat 2 tbs oil in a skillet. Add cumin seeds and allow them to sizzle. Add chopped curry leaves and finely chopped green chillies.

Add the mashed potato mixture, mix well and continue to cook until the sides of the potato mixture begin to brown slightly.

Be careful not to burn the mixture or over cook it. The mixture should just brown lightly at the bottom and the sides. Keep the mixture aside.

In a large mixing bowl, combine both the flours. Add melted butter and warm water and knead the flour well. It should form in a soft and supple ball. Add more water/flour if required.

To make the parathas http://farm1.static.flickr.com/82/245247260_69726c6a58.jpg
-------------------------

Divide the dough into small table-tennis sized balls.
With the help of a rolling-pin, flatten a ball into a disc shape.
Take a smaller sized ball of the mashed potato mixture and place it in the center of this flour-disc
Cover the potato mixture from all sides with the ends of the flour-disc.
Remove excess dough if any & flatten this ball into the shape of a medium sized disc with the help of a rolling pin.
If you feel that the dough is sticking to the rolling pin, then sprinkle some more all-purpose flour/maida & continue rolling.
Repeat procedure with the remaining potato mixture.
Left-over potato mixture can be stored in an airtight container in the refrigerator for upto 5 days.
Pan fry each paratha until golden brown. You may also smear a little butter on each side when frying.

Serve hot with any Indian pickle/raita

[aliya12383]

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

INGREDIENTS
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

http://d0.biggestmenu.com/00/00/58/f97d1281ae5280d5_m.jpg

DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

[aliya12383]

Ingredients: http://i23.photobucket.com/albums/b384/pazcooks/Parathas_KeemaMatar19U.jpg


500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)



How to make keema matar:
Heat ghee and fry asafetida.
Add salt, green chillies, turmeric and coriander powder.
Add cardomoms and garam masala and simmer.
Then add a cup of hot water.
Cover and cook till the water dries and peas and keema are done.
Garnish with coriander leaves.
Serve hot with nan or chapatis.

[aliya12383]

Ingredients: http://www.surtiindiansamosa.co.nz/images/samosa.jpg
Pastry:
1 1/4 cup plain flour
1/2 tsp Baking Powder (opt)
1 teaspoon salt
1 1/2 tablespoons butter or Ghee (clarified butter)
1/2 cup water

Filling:
1/2 lb. Ground meat (either lamb or beef)
1 tsp cumin seeds
2 whole cardamom pods
1 medium onion cut into small dice
2 tablespoons oil or ghee
1 garlic clove, crushed
1-2 tsp ginger paste
1 Tbsp curry powder (see note)
Salt and Pepper to taste

For the pastry:

Sift the flour, add the salt, baking powder (if you are using it) and work in the butter or Ghee. Add in half the water and mix to make a soft dough. Add the rest if you need to. Kneed the dough until it is soft and pliable. Roll out the dough to about a 1/4 inch and cut out in circles. Moisten the edges with water; put the filling in the center and fold into a triangle.



Heat oil to 350 and cook the samosas until golden brown. Drain on paper towels. Serve with Mint or Tamarind ****ney. If you prefer baking, place the samosas on a lightly greased baking sheet and bake at 400 for about 20 minutes or until golden brown. If you bake, the texture of the outside will not be as crispy as it should.

For the Filling:

Brown the meat and set aside. Heat oil in a skillet or frying pan and add cumin seeds and cardamom pods and cook for one minute. Add the onions and cook until translucent. Reduce the heat and add the garlic and ginger paste. Fry for 2-3 minutes. Add curry powder and 3 more minutes so that the flavors are incorporated. Season with salt and pepper to taste.

[aliya12383]

Ingredients: http://www.indias-rice-n-spice.com/Pictures/Recipes/kheer.jpg
1/2 cup Rice (basmati)
4 cups Milk
1/4 cup Raisins

1 cup Sugar
1 tsp Cardamom (or nutmeg)
1/4 cup Almonds (shredded, blanched)
A few strands of saffron

Methods:
Wash rice well.
Boil milk and add rice. Simmer on low heat for 1 1/2 hours. Stir frequently to prevent sticking.
When the rice is cooked and the mixture gets a semi-thick creamy consistency, add sugar and stir well.
Remove from heat and add cardamom, saffron,shredded almonds, and raisins.
Serve warm or chilled.

[aliya12383]

INGREDIENTS - http://www.eastern.in/images/Sheer%20Korma%20.jpg
3 full fat milk
2 cups sugar
2 cups fine seviyan (thread vermicelli)
1/4 nutmeg grated
1/2 tsp. cardamom seeds crushed
1/4 tsp. cardamom powder
3 tbsp. broken almond pieces
3 tbsp. broken cahewnut pieces
1 tbsp. broken pistachio pieces
1 tbsp. chironji seeds
2 tbsp. chopped dates (khajoor)
1/2 cup ghee (clarified butter)

METHOD -
Wash and wipe chironji, keep aside.
Soak dates in 1/2 cup warm milk for 20 minutes, drain, keep aside.
Heat ghee in a heavy deep vessel.
Add almonds, cashews, chironji and fry till light golden.
Drain, keep aside.
To same ghee, add seviyan, fry till golden, keep aside.
Boil milk in a large container.
Cook till it becomes twothirds (2 litres).
Add sugar, boil till it dissolves.
Add fried nuts, dates, chironji, cardamom crushed and powder, nutmeg.
Add milk to the vermicelli.
Stir gently and cook for 3-4 minutes on low.
Serve hot, warm or chilled, depending on the climate.

Making time 30 minutes

Makes 7-8 servings

Shelflife 1 week refrigerated

[aliya12383]

Ingredients http://farm2.static.flickr.com/1108/757644275_36908f7623.jpg?v=0
½ Kg. beef Pasanday (filets)
2 tbs. unripe papaya (grinded)
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder OR 1 tbs. chopped green chilies
1 tbs. oil. (Preferably mustard oil)

Instructions
Mix together all the spices, yogurt and papaya and coat the beef with it.
Leave to marinate for 5-6 hours preferably overnight.
Then barbeque over charcoal or you can bake it
in an oven
Garnish with onion rings, ginger, green chilies and lemon juice.
Serve with naan

Serving: 4 persons

[aliya12383]

Ingredients http://nayni.files.wordpress.com/2008/04/pakora.jpg
4 large potatoes
2 cups corn oil (for frying)
For the Batter
1 cup besan (chickpea flour)
1/2 cup water
1 teaspoon red chili powder
2 teaspoons cumin powder
4 cloves of crushed garlic
3 inches of crushed ginger
salt
2 tablespoons chopped coriander (optional)


Directions
1Add water to the Besan.
2Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
3Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
4The potatoes should be sliced very thinly.
5No thicker than 1/4 of an inch.
6At this point test one slice of potato in the batter.
7There should just be a thin coat of batter.
8Heat the oil in a pan.
9Use a larger frying pan so that you have more surface area.
10The oil doesn't need to be too deep since the potato slices are very thin.
11Dip the potato slices in the batter and fry them till they are golden brown.
12Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.

[aliya12383]

Ingredients for carrot halva: http://www.hyderabadbazaar.com/product/sweets/gajar_halwa.jpg




1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar


Preparation of carrot halwa :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

[aliya12383]

Ingredients for potato curry recipe: http://farm2.static.flickr.com/1320/1029428200_b1f25d8e4a.jpg




250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste


How to make aloo subzi:
Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

[aliya12383]

Ingredients http://groups.msn.com/_Secure/0agDOOMEfcpI1rrlQ088cuiQzfMx*ACCfJpLM5ahJ6QkJBy*2B GyHHJFx8F9Mzs9ELOH5pNRADnn9zcTpbgqnvTfcRw1bNbrp!fp *Nu12ocfoGEgyb4E4RBKRnhP93cvvbdJ6xfJcvLb!QjIhbxvo7 pm0*nLOJUEa/Jalebi%204,%20©Copyright%20Vengeance.JPG?dc=467544 0651587844954

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Method

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.

[tageja.s]

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