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


1-1/2 cup coriander ( hara dhanya) leaves chopped
2-1/2 tsp fenugreek ( methi dana) seeds
3-1 tsp fennel( saunf) seeds
4-1/2 tsp cumin ( zeera) seeds
5-1 kg mutton
6-1 tsp turmeric( haidi) powder
7-8 red chillies (sabut laal mirch) whole
8-1 tsp red chilli powder
9-4 medium tomatoes
10-5 cloves
11-1 tsp onion seeds
12-7 tblsp mustard (sarson ) oil
13-2 tblsp ginger chopped
14-4 medium onions
15-salt to taste
16-1 tblsp garlic chopped
17-1 tsp mustard (raee) seeds
1-Wash and cut the mutton in cube shape.
2-Take off and cut the onions.Cut the tomatoes.
3-Roast the whole spices separately and grind everything coarsely.
4-Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
5-Mix in the cut ginger-garlic.Mix well.
6-Mix in coarsely ground masala powder.
7-Stir fry for half a minute, stirring all the time.
8-Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
9-Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
10-Stir fry till oil leaves the masala.
11-Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
12-Stir fry till the mutton is fully done.
13-Adjust the flavor and serve hot.
14-Garnish it with coriander leaves.

Masala Bhari Bhindi

1-1/2 kg Bhindi ( okra)
2-5 tbsps coriander powder
3-3 tbsps cumin powder
4-1 tbsp raw mango powder( khataee powder)
5-1/4 tsp coriander
6-1 tsp red chilli powder
7-2-3 tbsps vegetable/canola/ sunflower cooking oil
8-Salt to taste
9-2 tbsps cornflour
10-Vegetable oil for deep frying
1-Wash the bhindi and pat dry with a clean cloth.
2-Make a partial lengthwise slit (like a pocket) in each (such that it does not completely open up).
3-Mix all the spices, salt to taste. Add enough cooking oil and mix well to form a thick paste.
4-Stuff the slit in each bhindi with a little bit of this paste.
5-Lay the stuffed bhindi in a plate to form a single layer.
6-Sprinkle the stuffed bhindi with the cornflour and then roll around to coat well.
7-Heat the cooking oil for frying, in a deep pan on a medium flame. When hot, add the bhindi and fry till crisp.
8- Drain and remove from oil.
9-Serve immediately with plain boiled rice and Daal (lentil dish) of your choice.

Tomato Chili Sauce

1 kg tomato
10-12 cloves of garlic
10-12 whole dry red chili
1 tbsp Ghur
1 cup of water
1/2 cup of white vinegar
1 tbsp cornflower
1 tbsp chaat masala
1 tbsp tandoori chicken masala
Salt to taste
3 tbsp oil
Peels the tomatoes. Dice into small pieces and place in a pan, along with garlic, red chili, salt, Ghur and water. Mix well, and boil for 5-10 minutes. When moist, blend. Fry the chaat masala and tandoori masala for 1 minute in oil and add to the mixture . Boil again for another 5-10 minutes to make a gravy. Add corn starch and mix to make thick. Turn off stove. Add vinegar. When cold, pour into containers and refrigerate. It can last for up to months and goes great with Chinese dishes.

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.

Masala Bharay Khattay Aalu

Potatoes ½ kg
Tamarind Pulp ½ cup
Honey 2 tbsp
Crushed Black Pepper 1 tsp
Crushed Red Chili 1 tsp
Salt to taste
Lemons 2
Roasted Cumin Powder 1 tsp
Oil as required
Chopped Green Chilies 2
Chopped Mint ½ bunch
Wash potatoes boil and peel and make a cubes then in a karhi heat oil and fry them till golden and another karahi fried potatoes honey lemon juice tamarind pulp crushed black pepper crushed red chili roasted cumin powder and salt add and stir fry when honey`s caramel is ready then garnish with chopped green chili and chopped mint and serve.

Vegetable Pulao

500 ml water
500 gm Basmati rice
100 gm ghee
50 gm chopped cooked paneer
100 gm carrot
100 gm beans
100 gm peas
2 choti elaichi
2 cardamom
1 cinnamon
3 bay leaves
2 Tbsp cumin seeds
1/2 Tbsp chilli powder
1/4 Tbsp turmeric
Salt to taste
Heat the ghee and lightly saute all vegetables
Add paneer and saute.
In separate pans, saute all spices.
Add drained rice and fry for 3 minutes.
Add sauteed vegetables and water.
Cover and cook until done.
Garnish with coriander leaves.

Coriander-Cheese Chicken Kebabs

6-7 chicken thighs
1 1/2 tsp garlic paste
1 tsp ginger paste
1/2 tsp yellow chilli powder
1/2 cup cheese
Half a handful yogurt
1/2 tsp roasted gram flour powder
1/2 tsp green cardamom powder
1/2 tsp yellow chilli powder
A pinch of mace or javitri powder
A pinch of jaiphal or nutmeg powder
1/2 tsp black rock salt
Handful of coriander leaves
1 Tbsp oil
Cut the thighs in small pieces.
Mix garlic, ginger and yellow chilli powder to make the marinade.
Coat the chicken well with the marinade and leave it to rest for a while.
Now in a bowl add cheese and yogurt and mix well till it becomes paste like.
Add to this gram flour, green cardamom powder, yellow chilli powder, mace powder, nutmeg powder and mix all well.
Add to this now black rock salt, coriander leaves, oil and mix well again.
Now add the chicken to this and make sure the marinade coats all the pieces well.
Once done put the chicken pieces on skewers and inside the tandoor.
Cover the tandoor to cook the kebab. (You can use an oven also to grill the tikkas)

Crispy brinjal fry

3 medium size brinjal cut into thin slices
2 tbsp soya sauce
1 tbsp tomato sauce
1/4 tbsp black pepper powder
1 egg
Salt to taste
Corn flakes
Step 1
Mix soya sauce, tomato sauce, black pepper, egg and salt to taste.
Step 2
Coat the brinjal slices with the egg mixture and keep aside for 15 minutes.
Step 3
Crush corn flakes with hands. No need to make fine powder.
Step 4
Roll each slice in corn flakes and deep fry in oil. Once the brinjals are golden brown, take these to a tissue paper so that the oil is soaked by the tissue paper. Serve hot.

Meethi khichri

1 cup long grain white rice(rinsed)
1/2 cup chana dal (rinsed, soaked)
2 tbs whole milk
1 stick cinnamon
1 stick butter(1/4 cup)
1/4 cup cashew halves
1 cup jaggery(gur)
1/2 cup brown sugar
2 cardamom
Bring rice, dal, and water to a boil. When it starts to boil. Reduce heat to medium cook until rice is 3/4 tender.
Melt butter in a pan over medium-high cook cashews,cinnamon stick and cardamon 2–3 minutes. Add jaggery and brown sugar. Stir into jaggery and cardamom cook, until jaggery is melted with little water and slightly thickened.
Add boiled rice and dal until absorbed the gravy. Sprinkle the milk on top.Cover the pot for few minutes. Dish out your Methi Khchri. Serve warm or at room temperature & Enjoy

Kaleji Kebabs

Liver 250 gm
Black cardamoms 2
Cinnamon 1
Coriander leaves, chopped 4 tsp
Coriander seeds, roasted 1 tsp
Cumin (jeera) seeds 2.5 gm
All spice 2.5 gm
Garlic cloves, chopped 4
Garlic paste 1 tsp
Ginger, shredded 1" piece
Ginger paste 1 tsp
Oil 60 ml
Onions, grated 60 gm
Onion paste 30 gm
Red chilli powder 2.5 gm
Salad oil 60 ml
Salt to taste
Tomatoes, chopped 120 gm
Turmeric (haldi) powder 1 tsp
Yogurt 60 gm
Cut liver into 1 inch cubes. Beat together yogurt and salad oil.
Mix in ginger, garlic and onion pastes, salt and turmeric.
Add the liver pieces and leave for an hour.
Blend together roasted coriander seeds, cumin seeds, cloves, cinnamon, cardamoms, chopped ginger and garlic in a mixer with a little water.
Remove liver cubes from the marinade.
Heat the cooking oil in a flat pan and saute liver cubes gently. Remove.
In the same oil add grated onion and saute till golden brown.
Add red chilli powder to the oil with a tablespoon of warm water and stir.
Add the ginger, garlic and blended paste and the left over marinade.
Stir-cook for 5 minutes. Put liver on skewers and place on pan.
Cover and cook for 5 minutes. Finally, add chopped tomatoes.

Matka Gosht

Beef cubes ½ kg
Coriander (crushed) 2 tbsp
Button Red Chilies (crushed) 1 tbsp
Black Pepper (crushed) 1 tsp
Yogurt 1 cup
Cumin Seeds (crushed) 1 tbsp
Green Chilies 4
Ginger Garlic (finely chopped) 1 tbsp
Salt to taste
Add washed beef cubes in a Handi with 2 tbsp crushed coriander, 1 tbsp crushed red chilies, 1 tsp crushed black pepper, 1 cup yogurt, 1 tbsp crushed cumin seeds, 1 tbsp finely chopped ginger garlic, salt and 1 bunch finely chopped coriander leaves
Cover the handi , and seal it with flour paste so that the steam remains within the handi.
When the water dries of, stir and cook. Pour lemon juice and serve hot .

Basin ki khasta Roti

1 сuр flоur
1/2 сuр basin
1 mеdium potato ( bоilеd and mashed)
1/4 сuр onion finе chopped
1/4 cup green coriander сhорреd
2 tbѕр grееn сhilliеѕ сhорреd
1 tsp ѕаlt
1/4 tѕр rеd сhilliеѕ
1/2 tsp cumin ѕееd сruѕhеd
2 tbsp oil
2 tѕр dry fеnugrееk leaves
2 tbѕр buttеr ( tо serve on tор)
Mix аll ingrеdiеntѕ in a bowl ( еxсерt buttеr), knеаd with water untill fоrmѕ
intо smooth dоugh, соvеr with dаmр сlоth and kеер aside fоr 1/2 an hоur.
Dividе dough intо ѕmаll еԛuаl bаllѕ, flаttеn аnd rоll intо rоund оf 6 inches.
Hеаt uр tawa оn medium flame, сооk rоti оn bоth ѕidеѕ.
Bruѕh up with buttеr аnd serve hot

Szechuan sauce

1 1/2 tablespoons minced ginger
2 cloves garlic, minced
1/2 teaspoon dry crushed red chillies
1/2 cup chicken stock
2 teaspoons corn flour
1 1/2 tablespoons soya sauce
1 tablespoon chili-garlic sauce
1 teaspoon sugar
Boil ginger, garlic, red pepper, soya sauce, chili garlic sauce and sugar in a pan. Combine chicken stock and cornflour in a small bowl and stir to dissolve and then add in. Stir until thickened. Use as needed. Store leftover in the fridge.

Dahi Ke Kebab

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

Fruit & Nuts sweet rice

2 cups sella rice(fully cooked)
1 1/4 cup caster sugar
1 cup candied fruits(kiwi,pineapple,apricot,papaya,mango,blue berry,raisin(golden & brown) red current,strawberry)
1 cup sliced nuts(almond,pistachio)
1/4 cup dry coconut(grated)
2 cloves
1 star anise
3-4 cardamom
1/2 tbs Kewra water
2 tbs milk
Few strands of saffron
1/4cup oil+clarified butter(Desi ghee)
Sprinkle sugar on precooked rice leave for 8-10minutes.
Heat oil in a pan add cardamom,star anise, cloves to it n fry.
Add rice mix well till the water released by the sugar, let it dry on medium heat.
Add few drops of Kewra water, scatter/sprinkle fruit & nuts on top cover with lid n let it simmer on low heat for 5minutes.
Once done mix them gently/or serve as it is.

Masala Omelette

*2 medium-sized eggs
*half a small onion, minced
*¼ cup fresh coriander, chopped finely
*½ green thai bird chili minced. If you’re a chili-head like me, add one whole chili. Use shears to cut this straight into the bowl, so you don’t burn your fingertips.
*pinch haldi; turmeric powder (found in most Pakistani/Indian/Persian grocery stores)
*½ tsp cayenne pepper
*½ tsp salt
*1 tsp ghee or 1 tbsp neutral oil (sunflower or corn)

*Pre-heat your grill/broiler.
*Beat two eggs in a small bowl and add onion, coriander, green chili, haldi, cayenne and salt. Whisk well.
*Place a small frying pan on medium heat and add ghee/oil.
*Pour egg mixture into frying pan and keep swirling till the egg mixture is well distributed. Don’t touch the mixture with your spatula.
*After 2-3 minutes, you will see the edges begin to crisp up. At this point, you can either flip the omelette over, or if you want to be cautious, place it under the grill till golden, about 2 minutes.
*Serve with bread of your choice.

Corn pulao recipe

Basmati rice 2 cups
Sweet Corn, Frozen 1 cup
Green chilli 2
Milk (optional) 1/2 cup
Water 2 cups
Mint leaves 10
Coriander leaves 2 tblsp
Salt as needed
To grind
Garlic 5
Ginger A small piece
Pepper, (black, whole) 1 tsp
Cinnamon 1 small stick
Cloves 2
Cashew 5-7
To temper
Oil + ghee 3 tblsp
Bay leaves 1
Elachi 2

I used frozen corn, if you are using the fresh sweet corn, first separate the kernels. Wash and keep aside. Soak the rice for at least 20 mins. Grind the items under ‘To grind’ table with little water to a smooth paste.1-corn
Heat a pressure cooker with oil and temper with bay leaves and elachi followed by slit chillies. Add the ground paste and fry for 2 minutes in medium flame and let the raw smell go away.3-corn
Add the corn and fry for another 2 minutes in medium flame. Add little salt for the corn. Add the milk and water, bring to boil.2-corn
Add salt, mint leaves, coriander leaves and rice. When it starts boiling, check for salt and reduce the flame to lowest possible and cook for 12-15 minutes.4-corn


1 1/2 kg chicken, whole without skin (100 g per piece)
For marinade
2 Tbsp salt
2 Tbsp white pepper
3 Tbsp ginger paste
3 Tbsp garlic paste
For white paste
1/2 kg onions
100 g cashew nuts
40 g sesame seeds
1 1/2 Tbsp poppy seeds
2 cups yogurt
For green paste
1/2 kg assorted green leaves (mint, leek, celery, fennel, coriander, scallion)
8 green chillies
For murgh-e-shalimar
100 ml oil
200 g butter
1 Tbsp cloves
1 Tbsp green cardamom
2 cups cream
1 tin coconut milk (470g)
For garnishing
1 tsp chilli flakes
3 lemons

Take chicken. Cut in small pieces. Marinate in salt, pepper, ginger paste, garlic paste. Keep aside.
white paste
Put onion, cashew, sesame seeds, poppy seeds in a pot, and quick boil.
Strain and blend in electric mixer with yogurt.
For green curry paste:
Take green leaves, green chillies. Puree and keep aside.
For murgh-e-shalimar
Take a pot. Put some oil, butter, cloves, cardamom and white paste. Cook until oil separates.
Add marinated chicken and cook till medium well.
Now add the green curry paste and cream. Finish with coconut milk.
Put in serving plate and garnish with chilli flakes & lemon

Parsi Mutton Cutlets

250 gm mutton mince
1 tsp ginger paste
1 tsp garlic paste
1 green chilli, coarsely ground
1/2 tsp turmeric
1 tsp red chilli powder
1/2 tsp clove-cinnamon powder
2 Tbsp potatoes, boiled and mashed
5-6 pudina leaves, chopped coarsley
1 Tbsp chopped coriander
Salt, to taste
Bread crumbs, to coat
4 eggs, whisked (to coat the cutlets)
Oil to deep fry

In a bowl take the mince and massage it with your hands for 3-4 minutes.
Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.
Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.
Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.
Serve with sliced onions and chutney. Squeeze some lemon juice on top if you want.
Key Ingredients: Mutton, ginger, garlic, turmeric, red chilli, cloves, potatoes, breadcrumbs, green chillies, cinnamon, mint leaves, coriander leaves, salt, egg, vegetable oil

Masala Bhindi

250 gm bhindi
1 small bowl of water
7-8 Tbsp mustard oil
1 tsp jeera seeds
1 tsp fennel seeds
1 small bowl finely chopped onions
1 tsp chopped ginger
1/2 tsp turmeric powder
Salt - to taste
1 tsp fennel powder
1 1/2 tsp amchoor powder
1/4 tsp pepper powder
1/2 tsp sugar
1 tsp lime juice

Heat oil add jeera and fennel seeds, let them splutter.
Add the onions and lightly brown them.
Add ginger and some water, stir.
Add the turmeric powder and stir again.
Mix in the bhindi. Pour in the rest of the water and continue stirring.
Mix in the bhindi well and add the salt.
Sprinkle fennel powder, amchoor powder and sugar.
Mix again and sprinkle the pepper powder.
Add the lime juice, stir well and serve.
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