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


Chiсkеn 1 kg
Muѕhrооmѕ 250 gm
Fоr thе Sаuсе
Oniоnѕ 2
Gаrliс 30 сlоvеѕ
Blасk рерреr роwdеr 2 tsp
Rеd chilli powder 1 tsp
Tоmаtо рurее 2 tbѕр
Vinegar 2 tbѕр
Dаrk corn ѕуruр 1/2 сuр
Orаngе juiсе 1/4 сuр
Cоrn flour 2 tbѕр
Red chilli ѕаuсе 2 tbѕр
Soya ѕаuсе 2 tbsp
Worcestershire ѕаuсе 1 tѕр
Brown ѕugаr 2 tbѕр
Heat оil аnd ѕаuté thе сhiсkеn аnd muѕhrооmѕ. For thе ѕаuсе, heat оil and fry the onion, till light brоwn. Stir together thе brоwn ѕugаr, соrn ѕуruр, corn flour аnd chilli роwdеr, аnd thеn add tо thе оniоnѕ. Add 1/2 сuр оf water аnd blеnd wеll. Add the rest оf the ingrеdiеntѕ, еxсерt for the оrаngе juiсе. Simmеr оn a low flame for 30 minutеѕ. Stir оссаѕiоnаllу. Stir in the оrаngе juiсе nоw аnd bоil. Onсе the sauce rеасhеѕ the dеѕirеd consistency, роur it over thе сhiсkеn аnd muѕhrооmѕ, mix it well.

Reshmi Chicken Biryani

1. 600 Gms Chicken pieces.
2. 300 Gms Basmati Rice.
3. 2 Tbsp Garam Masala (Whole).
4. 3 Tsp Garam Masala Powder.
5. 1 Cup Sliced Onions.
6. 2 Tbsp ginger garlic paste.
7. 3 Tbsp Red Chili Powder.
8. 1 Tbsp Coriander Powder.
9. 2 Tbsp Turmeric Powder.
10. 2 Nos. Bay Leaves.
11. ½ gm Saffron ( optional).
12. ¾ Cup Chopped Tomatoes.
13. 1 Tbsp Chopped Green Coriander.
12. ¾ Cup Golden Fried Sliced Onions.
13. 1 Cup Yogurt.
14. ½ tsp kewra essence.
15. 1 Tbsp Ginger Julienne’s.
16. 1/2 cup oil.
17. 1/2 tsp yellow colour.
18. 1/2 cup chopped mint ( podina ).
19. 6-7 green chillies.
1. Clean,wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the whole garam masala , bay leaves and salt and boil rice in it till ¾th done.Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the ginger garlic paste ,1 tsp garam masala powder, ½ of the turmeric powder and Yogurt. Mix well and marinate chicken pieces in this mixture for an hour.
4. Heat oil in a thick bottomed pan. Add the remaining whole garam masala .Let it crackle. 5. Now add sliced onions and sauté’ until light golden brown.
6. Then add remaining ginger garlic paste, coriander powder, turmeric powder, red chili powder, 1 tsp garam masala powder and chopped tomatoes. Cook for
about 5 minutes.
7. Add marinated chicken and cook till chicken is tender.
8. Dissolve yellow food colour in kewra essence and keep aside.
9. Arrange alternate layers of chicken and rice.
10. Sprinkle remaining garam masala powder, ginger Julienne’s, mint leaves, golden fried sliced onions and green chillies in between the layers.
11. Make sure that you end with the rice layer topped with kewra water , yellow colour and some fried onions.
12. Cover and seal it properly.
13. Cook in a preheated oven, for 10-12 minutes OR Alternatively cook on an indirect slow flame for 10 to 12 minutes.
14. When the aroma starts to rise, its Party Time !
15. Serve with raita and salads.

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.


1 small tea cup of split peas washed n soak in warm water for 2 hours
1 medium size onion finely chopped
1 medium size tomatoe roughly chopped
1 small buch of spinach roughly chopped
2 cloves chopped garlic
1 green chilly (opt )
1 tsp mustard seed shopping list
1 tsp cummin seed
1 bay leave
2 tsp red chilly powder ( as per taste)
1 tsp garam masala powder
1 tsp of asofoetida ( opt )
1 tsp sugar
salt to taste
2 cups of water
3 tsp oil

Heat the oil in a pressure cooker then slowly add asofoetida mustard seed cummin seeds n bay leave let it cook for 1 min till wonderful aroma starts raising or mustard seeds starts crackling
Add finely chopped onions n garlic saute them till they are soft to quicken this process add a pinch of salt ... now add red chilly powder n garam masala powder mix well
Add roughly chopped tomatoes and cook till spices starts leaving oil this will take 3-5 mins on medium to low flame ....
Add soaked split peas along with salt to taste and mix all the spices well ...
cook for another 2 to 3 mins then add 2 cups of water to this and close the lid of the pressure cooker .... cook for another 5-7 mins depending your pressure cooker the split peas should be completely cooked ....The last and final stage is to add spinach
When the whole pressure is gone of the cooker open it and 1st add sugar n green chilly and then add spinach to it ....
Stir well cook for next 5 mix till spinach has mixed well with the split pea ... Cook on medium flame Serve with Rice or chappati.

Crumb-Fried Chicken

1 chicken - cut into 6 pieces
2 eggs
1 Tbsp garlic paste
1/4 cup refined flour
Dash of black pepper
1 Tbsp salt or to taste
Powdered bread crumbs to coat the chicken
Oil for deep-frying
Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well. Leave thus for at least an hour.
Lift the pieces and coat with the breadcrumbs and keep aside.
Heat the oil till a piece of bread thrown in comes up at once.
Place as many chicken pieces as come in without touching each other.
Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides.
Drain on absorbent paper and serve.
Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving.

Smoke Tika Handi Chicken

Ingredientchiken marinate krny k liya
1kl chicken bonless tika boti kat lain
3tbl spoon home made tika masla ya radey made ghr ka krahi hon
1tsp red food clr achy sy miax kr lian
1 medium charcoal ko khoob dhka kr 10 mitn k liya marinated chiken kai centr me rakh kr dhapn dain ..

Ingredientschiken masala bnany k liya
1cup oile
1midium onion
2larg tomato
1tbl sp gingr garlic past
half tbl sp grmmasala
1tspn gingr powder
1tbl sp qasoori maithee
1tbl spoon hony
100grm creem

grm tail me choped onion golden fry kr lay 2 tomao ki past bna k dal dain sath hi gingr garilc past bhi dal dain achy sy bhoani kr lain k tail oile opr ajay ab grm masala qaoori maithee gingr powder dal k mix kr lain
marinate hoa chiken dal dain achy sy mix karai or 10 mint tak midium palin py chor dai ab is me creem dal dai or low heet py dam laga dain last me hony dal kr 1mint tak dam lagagany k bad dishout jr lian roti nan rice jis k sath chay serve krain tip kisi bhi greavy ko plain of krny k bad 5mint tak rest dainy sy oile opr ajata hai ..
yea me nai khudh bnaiee apny idea sy pasand ay to zaroor try karain duao me yad rakhain

Easy Lacha Paratha

Wheat flour 1 cup
Ghee/oil 2 tbsp
Salt 1/2 tsp
Water As needed
butter or ghee for layering. Don't use oil for making paratha.
First of all make paira and roll it like a roti then spread good layer of butter or ghee as u can see in pic number 3 and make a cut as shown in pic nmbr 4.. then start rolling as a cone till end.Now look pic nmbr 9 and start pressing it down. your paira is ready to make paratha. Hopeful that beginners will like it <3 div="" enjoy="">


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.

Whole Wheat Flour Phulka

1 cup whole wheat flour
to taste salt
1/2 tbsp oil
Combine flour,salt and oil together in a bowl and knead into a soft.Keep aside for 10 minutes.
Divide dough into 6 equal portions and roll out one portion into circle, using a little flour for rolling.
Cook on a hot griddle on a slow flame till light brown spots appear on both sides.
Lift phulka with flat tongs and roast on both sides over an open flame till it puffs up.
Apply some ghee over it evenly.
Serve hot with any curry

Chicken Biryani

600 grams boneless chicken
1½ cups boiled basmati rice
3 tbsps oil
1-inch stick cinnamon
2 bay leaves
5-6 cloves
1 tsp cumin seeds
3-4 green cardamoms
2 medium onions
3 green chillies
¼ tsp turmeric powder
2 medium chopped tomatoes
salt to taste
1½ tbsps ginger-garlic paste
½ tsp red chilli powder
1 cup thick yogurt
3 medium onions
½ tsp garam masala powder
1 inch piece ginger
a few sprigs fresh mint leaves
a few sprigs fresh coriander leaves
½ cup milk
a few drops rose water
4 boiled and sliced eggs
Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix
Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions.
Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.
Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes.
Garnish with the egg slices and serve hot.

Fried Beef

Beef 1/2 kg
Oil 1 cup
Finely chopped coriander 1 bunch
Lemon 2
Green chilies 4 (chopped)
Black pepper 1 tsp (crushed)
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Salt as required
Cut the beef into small cubes and flat with hammer.
Add the beef pieces in a wok along with ginger garlic paste and salt.
Cover and cook until water of the meat dries.
Then add the ground red chilies, lemon juice, and oil.
Fry for 2-3 minutes.
Add the chopped green chilies, crushed black pepper, and chopped coriander.
Serve with chapatis.

Chicken Nihari

Chiсkеn рiесеѕ 1-1/2 Kg 2
Oniоnѕ (ѕliсеd) 2
Whole-wheat flour 1 cup
Gingеr gаrliс paste 3 tsp
Fennel seeds роwdеrеd 2 tbѕр
Dry gingеr роwdеr 2 tbѕр
Garam mаѕаlа роwdеr 1 tbsp
Rеd сhilli роwdеr 3 tbsp
Salt tо tаѕtе
Ghее 1 cup
Lemon, grееn сhiliеѕ, соriаndеr tо garnish
Hеаt ghee аnd fry оniоn. Add сhiсkеn and cook оn high flame. Cook until сhiсkеn changes
соlоr аnd thеn add dry ginger powder and ground fennel ѕееdѕ аnd сооk more till the wаtеr
еvароrаtеѕ. Add wаtеr аnd gingеr, garlic paste and ѕаlt аnd mix wеll. Add rеd сhili. Mix
whоlе-whеаt flоur in 1 сuр of wаtеr аnd uѕе thiѕ paste tо thiсkеn thе gravy. Do nоt add аll
thе раѕtе at оnсе. Mix on high flаmе. Mix gаrаm masala in and lеt it ѕimmеr. Diѕh it оut аnd
lаѕtlу hеаt some оil оr ghее аnd do a tarka or tеmреr nihаri with it. Garnish with lemon,
grееn сhiliеѕ, grееn соriаndеr and ѕеrvе

Besan waly naan

2 сuрѕ besan/gram flоur
Sаlt to taste
1/2 tѕр rеd сhili flakes/to taste
1/2 tsp red chili powder/to tаѕtе
1 tbѕ crushed соriаndеr
1 tbѕ сurѕеd сumin
2 сhорреd green сhilеѕ
1/4 сuр сhорреd grееn соriаndеr+mint
1 lаrgе ѕizеd finely ѕliсеd onion
1 tbѕ роmеgrаnаtе ѕееd/орtiоnаl
Sоmе ѕtоrе bought naan сut in tо triаnglе/ѕԛuаrе/rоundѕ
In a bоwl mix all аbоvе ingrеdiеntѕ except naan(lolz) make medium thin batter with wаtеr.
Hеаt оil in a frying pan and diр thе nааn into thе рrераrеd batter аnd frу until niсе gоldеn brоwn in color/cooked аll thе wау thrоugh, оnсе dоnе take it оut frоm the оil аnd ѕеrvе hоt with minty уоgurt/рlаin уоgurt/уоur fаv dip

Chicken Sajji with homemade masala

1 whole chicken
1 cup vinegar
1 tsp red chili powder
1 tsp black pepper
1 tbsp oil
½ tsp salt
2 tsp garlic paste
Lemon juice as required
2 pieces of coal
Ingredients for Spices
50 grams whole red chilies
1tsp black salt
1 tsp ajwain
½ tsp citric acid
2 tsp fennel seeds
2 tsp cumin seeds
2 tbsp coriander seeds
On a heated tawa, stir together 50 grams whole red chilies, 1 tsp ajwain, 2 tsp fennel seeds, 2 tsp cumin seeds and 2 tbsp coriander seeds. Crush the spice mixture and add 1 tsp black salt and ½ tsp citric acid. Then marinate 1 whole chicken with ½ tsp salt, 1 cup vinegar, 1 tsp red chili powder, 1 tsp black pepper and 2 tsp garlic paste. Keep in refrigerator overnight. Bake marinated chicken in a pre heated oven at 180 c for half an hour. Then insert baked chicken in a skewers and toast on coal pieces for some time. Brush chicken with oil as required. Cut chicken into 4 pieces and sprinkle prepared spices and lemon juice on top before serving. Sajji Masala is ready.

Malai Gosht

Meat (mutton) 1kg
Ginger Garlic 2 tsp
Cumin Seeds (chopped) 1 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Garam Masala1 tsp
Papaya 2 tsp
Cream 1 cup
Yogurt 375 gms
Onions 2
Ghee 1 cup
Coal 1
• Marinate mutton with yogurt, cream, papaya, salt and leave it in refrigerator.
• Now heat ghee , add marinated meat and cover it.
• When meat is tender, in a pan add onion nad fry.
• Add ginger garlic, cumin seeds, garlic, red chili powder, coriander powder , garam masala, black pepper and fry.
• After this, add meat and let it simmer for 10 minutes.
• In the end, give coal steam.

Chuqandar ki bhujiya

* Beetroots – 1/2 kg
* Oil – 1/4 cup
* Green coriander – 2-3 tbsp (finely chopped)
* Green chillies – 2 (finely chopped)
* Ginger garlic paste – 1 tsp
* Onion 1 Chopped
* Cumin seeds – ½ tsp
* Dry mango powder – ¼ tsp
* Red chilly powder – 1 tsp
* Black pepper powder –1 tsp
* Turmeric powder – 1/2 tsp
* Coriander powder – 1 tsp
* Salt – ¾ tsp or to taste
* Tomato 1 Chopped

1. Rinse beetroots thoroughly with water. After that, peel out their skin. Chop them into small pieces.Boil it till half done with a little water.
2. Now Heat a pan with some oil. Add chopped onion and fry till the colour change.Add cumin seeds,turmeric powder, Chopped tomato,ginger garlic paste, green chillies and coriander powder and a little water into it. Cook till the water dries and oil separated from the Masala.
3. Add boiled beetroots into the spices along with black pepper powder, salt and red chilly powder. Mix everything really well. Saute the sabzi.
4. Cover the pan with the lid and let the sabzi cook on low flame. Keep the flame on low.
5. After 5 minutes, remove the lid and check the sabzi. Sabzi is now cooked aptly.
6. Now add dry mango powder and chopped green coriander into the sabzi. Mix everything really well. Transfer the sabzi on a serving plate.
7. Serve this nutritious and finger-licking beetroots sabzi steaming hot along with chapatti, parantha or rice. Enjoy!

Gur Ki Chutney

Whole Red Chili 8-10 Peanuts ½ cup Sesame Seeds 1-2 tbsp Whole Cumin Seeds 1 tsp Jaggery 1-1/2 cup Tamarind Paste 1 cup Salt to taste.
Take 1 1-2 cup of jaggery make a syrup ½ cup of peanuts 1-2 tbsp of sesame seed 1tsp of cumin seeds 8-10 whole red chilies, roast all the ingredients and grind all the ingredients add 1 ½ cup of jaggery and add 1 cup of tamarind pulp and a pinch of salt let it cook at last, pour the mixture in a serving bowl and serve it .

Keema Matar

250 gms minced mutton(keema)
5-6 tbsp oil/ghee
½ cup fresh or frozen peas, thawed
4-5 cloves(laung)
1" cinnamon(dalchini)
4-5 black peppercorn(saboot kali mirch)
1 large onion — chopped (1 cup)
5-6 flakes garlic - chopped fine
1/2" ginger- chopped fine
2 large tomato · chopped (1 cup)
salt to taste
3/4 tsp red chilli powder (adjust to taste)
3/4 tsp garam masala powder
½ tsp haldi powder
1. Heat oil/ghee in a pressure cooker. Add cloves, cinnamon and peppercorns. Fry for 1 minute.
2. Add chopped onions, ginger and garlic. Fry till onions turn rich brown in colour.
3. Add tomatoes, all seasonings and keema. Fry very well till oil separates.
4. Add peas. Mix well. Add ½ cup water. Close the cooker and give 3 whistles.
5. Open the cooker when pressure drops. Cook and dry as much as you like.
6. Garnish with fresh coriander and lemon wedges and serve.

Nariyal Ki Meethi Roti

For The Stuffing

1 cup grated fresh coconut
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
2 tsp ghee
Other Ingredients
ghee for cooking and to serve
For the stuffing

Melt the ghee and add the coconut. Cook on a slow flame, stirring continuously until it is lightly colored and totally dry. This should takes about 8 to 10 minutes. Cool.
When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required.
How to proceed
Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
Put 2 tbsp of the stuffing on one half of the chapati.
Fold the roti into half so you get a semi-circular roti with stuffing in the center.
Cook on both sides using ghee till brown spots appear on the surface.
Repeat with the remaining chapatis and stuffing to make 9 more rotis.
Serve hot.

Grilled Chicken

4 -5 grilled chicken
1 tbsp oil
1 tsp finely chopped garlic
2 tsp finely chopped onion
½ cup finely chopped tomato
Salt to taste
Black pepper powder to taste
2 tsp balsamic vinegar
2 - 3 lettuce leaves
Tomato slices as required
For Drink
1 tbsp kokum crush
½ tsp cumin powder
½ tsp black salt
Soda as required
In a pan, add oil, finely chopped garlic, finely chopped onion, finely chopped tomato, salt, black pepper powder and balsamic vinegar and mix.
On a plate, place the lettuce leaves, then place the grilled chicken, tomato slices and then the chicken again. Keep all the grilled chicken pieces like this. Add the cooked mixture on it.
For the drink; in a glass add kokum crush, cumin powder, black salt and soda and mix well. Decorate the glass with a tiny umbrella and serve with the grilled chicken.
Grilled Chicken is ready to eat.
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