Showing posts with label pakistani Food. Show all posts
Showing posts with label pakistani Food. Show all posts

Paneer Samosas

Samosa sheet or puff pastry
Oil for deep-frying
For the Filling:
Paneer (crumbled) 3/4 cup
Chopped coriander leaves 2 tbsp
Chopped mint 1 tsp
Finely chopped de-seeded Jalapeno 1
Egg (beaten) 1
Onion very finely chopped 1 (small)
Salt ¼ tsp
Black pepper ¼ tsp
Mix the filling ingredients in a bowl and set aside. Roll out the dough into small circles or use samosa sheets. Fill in each sheet or rolled dough with cheese. Seal the sides with water. Heat oil & fry the samosas till nice & golden.



Kesar Pulao

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
Water for boiling rice.
Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit.

Chicken Omelette

For chicken stuffing
2 tsp olive oil
1/2 tsp garlic
1 tsp chopped onion
3/4 tsp chopped celery
80 gm chopped chicken
3/4 tsp green chilly
3/4 vegetable stock
2 tsp soya sauce
For egg white omelette
1 tsp oil
3 egg whites
For the chicken filling
Saute garlic, onion and celery in olive oil.
Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes.
Add soya sauce and avoid using salt. Saute them all together till it gets dry.
Pour olive oil in the pan and put the egg white in it.
Let it cook for sometime and then put the chicken filling on top of it and roll it from both the side.

Chana Pulao

White gourd(petha)- 2 kg
Lime(calcium hydroxide)- 4 tsp
kewra essence- 6-8 drops
Alum powder(fitkari)- 1 tsp
Sugar- 1½ kg
Water to need

Peel and de-seed the white gourd and cut it into 1? squares.
Dissolve lime in 2 liter of water and strain lime water in a cotton cloth.
Prick the gourd pieces with fork and soak in lime water at least for 20 minutes.
Drain the extra water and wash the pieces in running water to remove lime effect.
Dissolve alum in a cup of water and keep aside.
Drizzle the alum water over the gourd pieces and mix well.
After 4-5 minutes drain and shift the gourd pieces in another bowl.
Add sugar and 4 cups of water in a heavy vessel and bring to boil.
Skim off any impurities floating on the surface using a slotted spoon.
Simmer the syrup till 1 thread consistency, place gourd pieces into the syrup.
Boil for 8-10 minutes, turn off the flame and add kewra essence.
Cool the pieces into the syrup for 4-5 hours.
Now take out the pieces and drain them.
Petha is ready to serve.

Aalu Baigan

1-2 medium purple eggplant (baingan), un-peeled, cut into 1/2? cubes
2-2 medium potatoes (aloo), peeled and cut into 1/2? cubes
3-4 medium tomatoes (tamatar) cut into 1/2? cubes
4-2 tablespoons chopped coriander (hara dhania)
5-1 tablespoon oil
6-1 teaspoon cumin seed ( zeera)
7-1 chopped green chili adjust to taste
8-1 teaspoon ginger paste (adrek)
9-1 tablespoon coriander powder (dhania powder)
10-1/2 teaspoon turmeric (haldi)
11-1/2 teaspoon red chillie powder ( laal mirch)
12-1 teaspoon salt, adjust to taste
13-2 tablespoons water
14-Oil to fry
1-Heat the oil in a frying pan over medium high heat.
2-Fry the potatoes till they are cooked through, turn the potatoes few times while frying.
3-Take out potatoes and keep it aside.
4-Fry the eggplant pieces same way.
5-In a small bowl, mix the shredded ginger, green pepper, coriander powder, red chillie powder,turmeric, and 2 tablespoons of water to make a paste.
6-Heat the 1-tablespoon of oil in the same pan.
7-Add cumin seeds and add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8-Add chopped tomatoes stir-fry for a minute.
9-Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10- It should be not very dry if needed add three to four spoons of water.
11-Sprinkle chopped coriander on it.Serve hot with boiled rice/ dessert.

Masala Egg Paratha

Flour2 cups
Salt to taste
Crushed black pepper1 tsp
Red chili flakes1 tbsp
Chopped green chilies8
Chopped coriander½ bunch
Fresh milk½ cup
Turmeric½ tsp
Clarified butter as required
Flour2 tbsp
Clarified butter as required
Flour2 tbsp
Water2 tbsp

Take 2 cups flour and add in some salt, mix it and make dough. Make a thick paste by combining 2 tbsp flour and 2 tbsp water.
Take a bowl and add in 6 eggs and add in chopped green chilies, ½ bunch chopped green coriander, ½ tsp turmeric, ½ fresh milk, 1 tsp crushed black pepper and 1 tbsp red chili flakes. Beat it. Take clarified butter in the pan cook eggs in it and keep on moving the spoon. Roll the dough add the egg mixture on it and then cover it with partha.

Mangalori Green chicken

Chicken 1 kg 16 pieces
Salt 1 tsp
Onion (chopped) 2
Fresh coconut (grated) ½ cup
Ginger 2 inch piece
Garlic 6 cloves
Green Chilies 8
Coriander Leaves 1 cup
Tamarind Pulp 1 /4 cup
Black Pepper 6
Green Cardamom 2
Cloves 4
Poppy Seeds 1 tbsp
Cumin Seeds 1 tbsp
Cinnamon 1 stick
Oil ¼ cup
Turmeric 1 pinch
Tomato (blended) 1
Curry Leaves15
Coconut Milk 1/2 cup
Heat oil fry onion till pink. Remove and grind together in a blender friend onion coconut green chilies, garlic ginger, coriander leaves, poppyseeds whole spices, cumin seeds adding tamarind paste and little water. Heat oil add curry leaves fry grinded masala add turmeric, tomato blended salt, fry well. Add chicken cover and cook for 15 mins add coconut milk simmer for 10 mins. Cook till chicken done and oils comes on top serve hot with paratha.

Masalay Daar Daal Mash

Mash ki daal 250 gm soaked for 1 hour then boiled in 2 cups water with ½ tsp turmeric till tender
Butter 2 ounce
Oil ¼ cup
Onion 1 medium chopped
White cumin roasted and crushed ½ tsp
Yogurt 1 tbsp
Crushed garlic 1 tbsp
Tomatoes 2 chopped
Green chilies 3 whole
Chili powder ½ tsp
Crushed red pepper ½ tsp
Salt 1 tsp
Allspice ½ tsp heaped
Coriander leaves chopped 2 tbsp
Spring onion finely chopped ½ cup
Cooking Instructions
Heat butter and oil fry chopped onion till light golden, add to it chopped tomatoes with green chilies,
Salt, crushed red pepper, chili powder, crushed cumin, fry well add yogurt with boiled daal,
Half cup water cover and simmer till nearly done, add spring onions, allspice, chopped coriander leaves, leave it on dum for 5 minutes.

Bihari Kabab

Bееf ½ kg
Pарауа Paste 1 tbsp
Fried оniоn 1
Gingеr gаrliс paste 1 tbѕр
Yogurt 125 grams
Lemon juiсе 2 tbsp
Rоаѕtеd сumin 1 tѕр
Pорру ѕееdѕ 1 tѕр
Nutmеg роwdеr ¼ tsp
All ѕрiсе роwdеr 2 tѕр
Rеd сhili powder 2 tѕр
Sаlt ½ tѕр
Mustard оil 4 tbѕр
Oil 2 tbsp
Coal 1
Cооking Inѕtruсtiоnѕ
Cut the beef into thin slices. (2 - 3inсhеѕ wide аnd 4 inсhеѕ lоng)
Nоw mаrinаtе meat in аll thе ingrеdiеntѕ еxсерt 2tbsp оil аnd соаl for 3 hours.
Now thread the mеаt in skewers and рut thе mеаt over hеаtеd сhаrсоаl or frу thе mеаt in a frying раn with oi.
Whеn the mеаt bесоmеѕ tеndеr, рlасе a inflamed сhаrсоаl
into the frуing раn.
Drizzle a little оil оvеr it, immеdiаtеlу соvеr tightlу and lеt it ѕit fоr 5 minutеѕ.
Tаѕtу bihаri kabab is ready tо ѕеrvе.
Sеrvе hоt with оniоn ringlеtѕ, mint сhutnеу and naan.

Mutton Yakhni Pulao

For the mutton
1 kg mutton, cut into pieces
2 Tbsp coriander seeds
1 onion, roughly chopped
2 inch piece of ginger
12 cloves of garlic
2 bay leaves
4-5 green cardamoms
2 cinnamon sticks
6-7 cloves water
For the pulao
3-4 Tbsp olive oil
2 bay leaves
6-7 cloves
4-5 cinnamon sticks
4-5 green cardamom
7-8 onions, thinly sliced length-wise
2 heaped Tbsp ground ginger
4 heaped Tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
Salt, to taste
For the mutton
Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat. Add enough water.
For the pulao
Heat the oil in a heavy-bottomed vessel. Add the whole spices to it.
Once they start spluttering, add the onions. Fry till they turn golden brown in color.
Add ginger and garlic and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15-20 minutes.
Serve hot with raita or chutney.

Anday ki Karahi

Bоilеd Eggѕ 6-8
Onion (large сhорреd) 1
Oil ½ сuр
Potatoes (рееlеd, сubеd & boiled) 2
Ginger Garlic 1 tѕр hеареd
Tomatoes (chopped) 4
Sаlt 1 ½ tѕр lеvеlеd
Kаѕuri Mееthi 1 tѕр heaped
Chili Pоwdеr ½ tѕр hеареd
All Spice ½ tsp
Zееrа (roasted & crushed) 1 tsp
Turmeric ½ tsp
Cоriаndеr Leaves chopped 1 bunch
Grееn Chiliеѕ 9сhорреd0 fеw
Coriander crushed 1 tѕр
Hеаt оil, аdd сhорреd оniоn, frу till light gоldеn, add in chopperiezed tomatoes with ginger/garlic, аdd drу ѕеаѕоning, stir аnd cook mаѕаlа, аdd potatoes, bоilеd еggѕ, lаѕtlу add kаѕооri mееthi and сhорреd grееnѕ. Sеrvе with раrа

Khoay Kay Parathy

For Dough

All purpose flour 2 cup
Salt 1 pinch
Oil 2 tbsp
Water as required
For Filling:
Solid milk 125 gm
Sugar 2 tbsp
Mix dry fruit 1 tbsp (crushed)
Coconut 1 tbsp (grated)
Oil for frying
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Cooking Directions
Mix flour, salt, oil and water to make dough and leave it for few minutes to set.
Take a bowl mix all the filling ingredients together and leave it for 5 minutes.
Next take that dough and make 2 small balls (paira) from that spread or roll both balls with the help of rolling pin.
Now put the filling on one piece of rolled dough and put the other piece over it and press well on the corners.
Finally shallow fry it just like simple paratha and serve hot with tea or coffee.

Chickpea Salad

2 cups boiled chickpea
1 cup finely chopped cucumber
½ cup finely chopped green onion leaves
1 cup finely chopped tomatoes
Few parsley
Few mint leaves
Few basil leaves
2 tbsp lemon juice
2 tbsp olive oil
Salt to taste
½ tsp freshly ground black pepper
½ tsp finely chopped garlic
¼ cup feta cheese
For serving
1 pita bread
Take some chickpeas that have been boiled with salt.
Add some finely chopped cucumber and the green and white onion leaves and tomatoes.
Now add some parsley.
Tear the mint and basil leaves with your hands and put it in.
Add the lemon juice and olive oil and salt.
Add the freshly ground black pepper and whisk well.
Now put all this in a salad bowl.
Now add finely chopped garlic.
Top with feta cheese and mix mildly.
Serve this salad with some pita bread.

Lahori Chana Chaat

250 gm chick peas (boiled)
1 cup potatoes (cubed and boiled)
4 green chilies (finely chopped)
½ cup onion (finely chopped)
2 tbsps. lemon juice
1 tbsp. sugar
1 tbsp. cumin (roasted and crushed)
1 tsp red chili powder
1 tsp red chili flakes
1 tsp chaat masala
1 tsp salt
1 tomato (finely sliced)
2 tbsps. green coriander
½ cup tamarind sauce
1 cup pappri (crushed)
In a bowl, layer the chick peas, potatoes, tomatoes, green chilies and onions
Give this a good toss
Add the lemon juice, red chili powder, red chili flakes, sugar, cumin chaat masala and salt
Mix this well
Shift into a serving bowl and pour the tamarind sauce, coriander and pappri


Fried and Round Chopped Bitter Gourd 1kg
Onions 2
Tomatoes 250g
Salt ½ tsp
Crushed Green Chilies 1 tbsp
Black Pepper ½ tsp
Ginger Garlic 2 tsp
Crushed Cumin 1 tsp
Turmeric Powder ½ tsp
Fenugreek 2 tsp
Green Onions 250g
Tamarind Pulp ½ cup
Oil ½ cup
Heat ½ cup oil and add 2 onions and fry until it gets brown. Now add 250g tomatoes, ½ tsp salt, ½ tsp black pepper, 2 tsp ginger garlic, 1 tsp crushed green coriander, 1 tsp crushed cumin, 2 tsp fenugreek, ½ tsp turmeric powder and ½ cup tamarind pulp and cook it properly. Put it on simmer for 10 minutes in the end and serve with green chilies and 250g spring onio

Chicken strips Tempura

1/2 kg. сhiсkеn brеаѕt – ѕliсеd into ѕtriрѕ
2 large еggѕ – beaten
2 tѕр. garlic роwdеr
2 1/2 tѕр. ѕаlt
1 tbѕр. soy ѕаuсе
2 tbsp. calamansi/lemon еxtrасt
1 tbsp. gаrliс – minced
1/2 tѕр. blасk рерреr роwdеr
1/2 cup all рurроѕе flоur
1/2 сuр bread crumbs оr crushed fita/ritz biѕсuitѕ
1 сuр vеgеtаblе/саnоlа оil for frying
1) In a bowl, mix together thе chicken, 1 tѕр. gаrliс роwdеr, 2 tѕр. ѕаlt, ѕоу sauce, саlаmаnѕi extract, garlic, аnd blасk рерреr. Mаrinаtе fоr 30-40 minutes.
2) Whilе marinating the сhiсkеn, mаkе a batter mixture. Mix the flоur, 1/2 tѕр. ѕаlt, аnd 1 tѕр. garlic powder tо thе bеаtеn еggѕ. Mix well until no ѕоlid flоur iѕ viѕiblе.
3) Drаin thе marinated сhiсkеn ѕtriрѕ and аdd tо thе bаttеr mixturе.
4) Rоll the chicken ѕtriрѕ on a рlаtе of bread crumbs.
5) Dеер frу the сhiсkеn strips for 5-8 minutеѕ оr until сhiсkеn turns tо gоldеn brown.
6) Fоr the sauce, mix 3 tbѕр. of banana catsup аnd 3 tbѕр. of mayonnaise if dеѕirеd.
7) Yоur сhiсkеn tеmрurа is ready to serve. Share аnd еnjоу

Aloo Methi

4 cups of fresh tightly packed methi leaves
12-15 baby potatoes
1 or 2 green chilies chopped
1 onion diced
1 tomato chopped
1/4 tsp turmic powder
1/2 tsp cumin seed crushed
½ tsp red chili flakes
butter or any vegetable oil
salt as required
remove the leaves from the stems of the methi leaves. rinse the leaves thoroughly in running water. see that the leaves are clean. now chop the methi leaves.
I used baby potatoes, keep the skin on.
saute the onion for some minutes till they start looking crisp and are lightly browned. add the tomato.
add the chopped green chilies and stir. Then add potatoe and fry well.
now add the chopped methi leaves. stir very well.
add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered.
the methi will start to leave water. lower the flame and cook them for 5-6 minutes more.
you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release there should be no moisture in this dish.
if you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.
when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas or rotis & Enjoy!!

Dahi Ke Kabab

Dahi Ke Kabab



Mutton 1 kg
Oil 1 cup
Brown onion 1 cup
Ginger garlic paste 3 tbsp
Chili powder 3 tbsp
Turmeric 1 tbsp
Salt 2 tbsp
Dhania powder 2 tbsp
Yogurt 1 cup
All spice 1 tbsp
Wheat ½ kg soaked overnight and boiled
Barley 125gm soaked overnight and boiled
Chanay ki daal 1 cup soaked and boiled
Masoor ki daal ¼ cup boiled
Arhar ki daal ¼ cup and boiled
Moong ki daal ¼ cup and boiled
Rice ¼ cup boiled
Brown onion ½ cup
Coriander leaves chopped ½ cup
Mint leaves chopped ½ cup
Green chopped 6
Chaat masala 1tbsp
Lemon 2 cut in cubes
Heat oil add brown onion with ginger garlic paste mutton fry well, add all dry seasonings with yogurt, fry well, add 4 cups water, cover and cook till mutton tender. Soak wheat and barley overnight, boil next morning, soak daals for 4 hours and boil in 4 cups of water on low flame till soft and tender. Now blend all together mix mutton and daal and wheat mixture together, keep cooking adding little little water at intervals. Lastly add 1 tbsp all spice, mix well and remove
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