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

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.

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!!

Chawal Ki Roti

Leftover Cooked Rice - 1 Cup
Wheat Flour/Atta - 2 Cups
Redchilli powder - 1tps
Tumeric powder - 1/4 tps
Cumin Powder - 1/2 tsp [optional]
Salt to taste
Oil/ghee/butter - to make parathas
Water - to make dough
Make dough of leftover rice, atta, chilli, tumeric, cumin powders & salt. While mixing the dough add only little water. The best way to prepare the dough is to mix all the ingredients except water well and then add water in little quantities. If added too much water then the dough will be very sticky.
Divide the dough into equals portion and roll like roti. The difficult part is to roll the roti as it tends to break while rolling, for which we need to keep dusting the roti with flour.
If the roti keep breaking or difficult to roll then add atta to make the dough firm. I know it's not coming near to circle but then that's okie, am not focusing on the shape.
In hot tawa cook the paratha both sides until golden brown and apply oil/ghee/butter.
Tasty chawal ki roti is ready to server. You can have with any side dish. The best way to use leftover rice.

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.

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

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.

Brain Masala

1 Cow or 4 goat brain
½ Teaspoon turmeric (Haldi) powder
¾ Teaspoon salt
1 Medium sized onion sliced
3 Tablespoon oil
½ Teaspoon chili (Lal Mirch) powder
½ Teaspoon garlic (Lehsan) paste
½ Teaspoon ginger (Adrak) paste
2 Tablespoon yogurt
½ Teaspoon garam masala powder
4 Tablespoon Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish
First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

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.


2 bars of 454 grams Unsalted Butter
Take a heavy bottomed saucepan and heat it over med-low heat with the butter. Make sure to keep the heat medium and let it melt slowly
until completely melted. This is at around 5-6 minutes.
Once the butter’s melted, you will find the fat separating from the milk solids.
It will start foaming and bubbling. At this point, lower the heat. You don't want it to burn.
The bubbles with gradually get smaller and smaller,water gradually cooking off.
Soon there will be less bubbles and more foam. You will also find some of the solids clinging to the sides of the pan. The milk solids will start to brown.
You know the ghee is ready when the bubbling and foaming ceases, the milk solids turn light brown and fall to the bottom of the pan and the Ghee itself is golden in color. Remove from heat and let it cool.
Filter this into a clean container to get the clear liquid.
Your browned bits you can use with wheat flour and make partha or chori.
Your home made ghee is ready. Save it and use it for every day & Enjoy!!!

Kachey Keeme Kay Kabab

1-Mince 1/2 kg
2-Chopped onion/piyaz 2 tbsp heaped
3-Chick peas powder/Bhuna chana 2 tbsp
4-All spice/garam masala 1 tsp
5-Ginger garlic/adak lehsan 2 tsp levelled
6-Poppy seeds/khashkhash1 tbsp grind
7-Salt 1 tsp
8-Green chilli/hari mirch 3-4 chopped
9-Red chilli flakes/ kutti laal mirch 1-1/2
10-Chopped mint/podina1 tbsp
11-Raw Papaya/kacha papita 1-2 tsp
12-Lemon juice/nebu 1 tbsp
Chopped coriander 1 tbsp
Cumin seeds/zeera grinder 1 tsp
Garam masala powder 1 tsp
1-Mix all the ingredients well in mince and knead it well.
2-Marinate it for 2 hours.
3-Make small flat kababs OR you can make it oval shaped.
4-Heat a little oil on tawa and shallow fry them.
5-Cover and cook till done.
6-Serve hot with salad and chutney.

Chicken White Korma

Chicken 500 gm
Onion 1 cup thinly chopped
Yogurt ½ cup
Oil ¼ cup
Fresh cream ¼ cup
Ginger 2 tsp sliced
Coconut ½ cup grated
Garlic cloves 2
Green cardamoms 3–4 (alaaachi)
Green chilies 3–4
Salt 1 tsp
Poppy seeds 2 tbsp (khaskhas)
Hot spices 1 ½ tbsp

Add oil to hot pan and stir the onions until they become glassy trans-parent.
Now add chopped ginger and chicken stir, few minutes and stop before its color change.
Light the fire and then add wiped yogurt, cook for two to three minutes.
Then add sufficient water, Poppy seeds, Hot spices, copra, gambling with garlic, green cardamom, salt and green chilli paste grind well and add chicken.
cover it and cook so long that it will merge all the spices and till chicken cooked.
At last put some fresh cream and cook for two to three minutes and dish it out.

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.


6 fillets of Chicken leg
2 crushed Garlic Cloves
1 tbsp. of fresh, grated Ginger
2 tbsp of ground Fenugreek
1 oz of fresh mint
0.5 oz of fresh Coriander leaves
50 ml of Vinegar
1 tbsp of Salt
1/2 tbsp of clove powder
1/2 tbsp of Cardamom
2 tbsp of turmeri
Process the fenugreek, ginger, mint, garlic, coriander, salt, vinegar, cardamom and clove in the mixer until you get a smooth paste.
Place the chicken in an oven dish and rub it whole with the spice paste; cover it and leave it marinating in the fridge for 4 hours.
Preheat the oven and roast the chicken for 45 minutes until it is browned. Serve with cooked rice on the side.

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

Desi Style Fried Chicken Fillet

1.1/2 kg boneless chicken breast fillet small peices
2. 1 tsp garlic and ginger paste.
3. 1/2 tsp chilli powder/laal mirch
4. 1/2 tsp all spice / gram masala powder.
5. 1/2 tsp cumin(zeera) powder,
6. 4tbsp yogurt/dahi
7. 1 tsp salt.
8. 1/2tsp termeric/haldi.
9. 1tb sp green chillie/hari mirch paste.
For batter:
1.1 beaten egg
2.1/2 tsp baking powder
3.2tbsp Gram flour (besan).
4. 4tbsp flour.
5. 3 tbsp corn flour.
6. Oil for deep frying.
7. 1/4 tsp chaat masala.
8. 1/4 tsp salt.
9. 1tbsp bread crumbs and 6-7 tbsp flour for coating.
1.Add ginger garlic paste,garam masala,cumin powder,salt,chillie powder,green chillie paste,
Yogurt,haldi, in the chicken.
2.Cook it on high flame and dry all the water.Let it cool.
3.Combine the flour,baking powder,corn flour,gram flour,salt and chaat masala,add a little water and make a creamy paste.
4.Mix the batter in the chicken and leave it for 10 minuts.
5.Mix bread crumbs,flour and salt together,coat all the chicken in it.
6.Heat the oil and deep fry the chicken pieces for 7-10 min until golden, not more.
7.Drain on an absorbent paper and sprinkle the chaat masala on top and enjoy this yummy fried chicken.
8.Serve with the garlic sauce.

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 .

Punjabi Lasagna

4 tbsp Oil
4 tbsp Refined Flour
1 tsp Garlic Paste
1 cup Milk
½ cup Water
¼ cup Grated Cheddar Cheese
½ cup Mushrooms
½ tsp Oregano
To Taste Salt
10-12 Lasagna Sheets
½ cup Sliced Shallow Fried Brinjals
½ cup Boiled Sweet Corn
½ cup Blanched Spinach
For Garnish
Garlic Bread
Mint Bread
In pan heat oil, add refined flour, garlic paste, milk, water, grated cheddar cheese, mushrooms, oregano and salt to prepare the white sauce.
Now grease the baking dish with oil and arrange the boiled lasagna sheets on it.
Then place the shallow fried brinjals, boiled sweet corns, blanched spinach, prepared white sauce and grated cheese.
Now again repeat the process to form another layer.
Sprinkle grated cheese on top and bake the lasagna in the oven at 180 degree for 15 minutes.
Garnish the dish with garlic bread and mint bread.
Your Punjabi Lasagna is ready to serve.

Asian Style Meat Chops

3 tablespoons soy sauce
1 1/2 tablespoon vinegar
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes or hot sauce
2 tablespoons oil
4 boneless chops (lamb)
1 clove garlic chopped
Cooking Instructions
Combine soy sauce, vinegar , red pepper and brown sugar in a small cup. Heat oil in skillet and cook chops about 4 minutes on one side or until well browned, flip and cook a few more minutes to brown other side.
Remove from pan.
Cook garlic in pan to brown and then add soy mixture, letting boil rapidly a few minutes.
Add chops to pan and cook on low flame until they gets tender.
Serve wih garnshing and anyway you want it.

Pizza Paratha

Chiсkеn Brеаѕtѕ (bоilеd & ѕhrеddеd) 2
Chеddаr Chееѕе 1 cup
Mozzarella Chееѕе 1 сuр
Tomatoes (сhорреd) 2
Cоriаndеr lеаvеѕ 2 – 3tbsp
Cарѕiсum (chopped) 1
Onion (сhорреd) 1
Olivеѕ 6 – 8
Muѕhrооm (ѕliсеd) 3 – 4
Cruѕh rеd рерреr 1 tbsp
Sаlt 1 tsp
Pizzа ѕаuсе 4 tbѕр
Ingrеdiеntѕ fоr раrаthа
Flоur 3 cups
Wheat flour 1 сuр
Sаlt ½ tѕр
Sugar 1 tbsp
Oil ԛuаrtеr сuр
Method for Filling
Heat 2 tbѕр oil in a раn аdd рizzа ѕаuсе with boiled сhiсkеn сruѕh рерреr, cook for 5 min аnd remove.
Mеthоd for Pаrаthа:
Knееd all well tоgеthеr in to a mеdium dough mаkе intо balls stuff with filling аnd rоll аѕ ѕhоwn, Shаllоw frу.


1/2 -kg- ARVI
1kg- Mutton (washed well)
1 -large Onion (peeled & thinly sliced)
2 -Tomatoes (peeled & roughly chopped)
3 -Green Pepper (cut slightly in middle)
A few strands of Fresh Coriander Leaves OR Dry Methi (for garnish)ARVIG
1 -tsp. Ginger Paste
1 -tsp. Garlic Paste
1 -tbsp. Coriander Powder
¼ -tsp. Turmeric Powder
1 -tsp. Red Chili Powder OR red chili flakes
Salt (to taste)
1/3 - cup of Cooking Oil
3 glasses of Water
1 lemon - sliced
Take the arvi and peel them with a potato peeler or knife After removing skin, cut arvis into 2 pieces and sprinkle some salt and set aside.
In a heavy based pot, heat oil and add sliced onions. Fry onions to golden brown.
Then add the meat and cook for a minute. Add the garlic paste and ginger paste and mix. Now add the tomatoes , coriander powder, turmeric powder, red chilli powder, and salt. Fry all of these spices for 5 minutes .
Add water to the meat and mix. Once the water comes to a boil, reduce heat to low and cover pot. Let the meat cook on low heat until it is well done.
Once the meat is well done, turn heat to medium and fry meat for 2 minutes.wash very well Arvis Then add the Arvis in meat and Fry for about 5 minutes. And add water Mix and boil. When it boils, reduce heat to low and cover pot. Let it cook until the arvi are well done.
Finally take off heat and add the green chili and fresh coriander OR dry Methi leaves with lemon slice to garnish. Serve with tandoor ki roti & kachomer salad . Enjoy!!!
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