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

Tomato Chicken Curry

1 chicken - skinned and jointed
2 Tbsp oil/ butter
2 ground onions
1/2 tsp kashmiri mirch
1.5 Tbsp roasted, ground fennel seeds
1 tsp ginger powder
3 large tomatoes - skinned, deseeded and chopped
2 cloves
2 large cardamoms
350 ml water/ stock
Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
In the same oil, saute onions until golden brown in color.
Add the chilli powder, fennel seeds and ginger powder.
Stir well and season with salt.
Add tomatoes to the pan.
Stir in cloves and cardamoms.
Cook for 5 minutes before adding water/ stock.
Bring to a boil. Return chicken to the pan and simmer over a gentle flame until tender. Strain the juices and serve with the chicken.

Potato Cheese Cutlets

500 gm potatoes
200 gm cheese
1 onion,finely chopped
4 tbsp fresh coriander leaves,finely chopped
1/2 tsp red chili powder
1/4 tsp garam masala powder
2 tbsp cornflour
1 cup breadcrumbs
75 gm black raisins,finely chopped
salt to taste
oil for frying
Boil the potatoes, mash them nicely and keep it aside and allow them to cool.
Grate the cheese, add salt, red chilli powder, garam masala, chopped onion, chopped coriander leaves, black raisins and mashed potatoes.
Make medium size balls.
Take a bowl put little bit of water in the corn flour and make semi thick batter.
Heat the oil in the wok or pan.
Dip the potato balls in the batter coat with bread crumbs and deep fry them.
Potato Cheese Cutlets is ready to serve

Green Masala Lentils

1/2 cup tomatoes chopped
4 Green chili (chopped)
6 Garlic
1 tbsp ginger chopped
1/2 cup fresh coriander (chopped)
1 1/2 cups black-eyed peas boiled
1 tbsp Cumin (seeds)
1 tbsp Coriander seeds
5 tbsp Desiccated coconut
to taste salt
1/2 cup Oil
Blend green chilies, garlic, ginger, cumin, coriander, fresh coriander, coconut, salt and 1/2 cup water in a blender
Heat oil in a pan and fry tomatoes
Add blended mixture and fry
When oil surfaces,add black=eyed peas and cover it for 20 mins
Serve hot

Chicken Boneless Nihari

1-Chicken Boneless 1 Kg
2-Oil 1 Cup
3-Salt A Pinch
4-All SpIce 1 Tsp
5- Garlic Paste 1 Tbsp
7-Chili Powder 1 Tbsp
8-Wheat Flour 3 / 4 Tbsp
9- Shan Nihari Masala 4 Tbsp
10-Chicken Bones 1 Kg
11-Black Cardamoms 6
12-Fennel Seeds 1 Tsp
13-Whole Coriander 1 Tbsp
14-Dry Ginger Powder 4 Tbsp
15-Salt To Taste
1-Coriander Leaves Chopped 1 Bunch
2-Lemon 3
3-Green Chilies Chopped 4
4-Ginger SlIced 2 Tbsp
1-In a pan put together 1 kg chicken boneless, 4 tbsp dry ginger powder, 1 tbsp coriander seeds, 1 tsp fennel seeds, 6 black cardamoms and salt to taste.
2-Cook well till stock is ready. Strain and keep aside.
3-Heat 1 cup oil in a pan, add 1 tbsp garlic paste, 1 tbsp chili powder, 1 tsp all spice powder, 1 tsp turmeric and fry well, now add chicken and fry well.
5-Now add 4 tbsp Nehari Masala and fry well and add prepared stock.
6-Cook over low flame till chicken is tender and oil floats on top.
7-Now roast 3 tbsp wheat flour on a hot griddle.
8-Make into paste with water as required and add to the Nehari mixture (stir continuously). Cook till thickens.
9-Add chopped ginger, chopped coriander leaves, lemon juice, chopped green chilies and simmer for 10 to 15 minutes.
10-Serve hot with Naan.


For the dough

1-Maida / All purpose flour - 2 cups
2-Baking soda - ½ tsp
3-Baking powder - 1 tsp
4-Salt - ½ tsp
5-Sugar - 1 tbsp
6-Yogurt - 3 tbsp
7-Milk to knead the dough
8-Oil - 1 tbsp
9-Butter or ghee to spread on naan
For the filling
1-Oil - 1 tbsp
2-Onion - 1 cupMince
3-Ginger paste - 1 tsp
4-Garlic paste - 1 tsp
5-Mince Chicken/Beef 1/2 kg
6-Tomato puree - ¼ cup
7-Coriander powder - 4 tsp
8-Turmeric powder - 1 tsp
9-Red chili powder - 1 tsp
10-Garam masala powder - 1 tsp
11-Salt to taste
12-Green chili - 2 ( chopped )
13-Fresh coriander - 2 tbsp ( chopped )
14- Shredded cheese 1 cup
For the dough

1-Mix maida, baking soda, baking powder, salt, sugar and yogurt in a bowl.Add milk and knead a soft dough.
2-Oil a bowl and transfer the dough in the oiled bowl.Cover the bowl and keep in a warm place for 1 hour.
3-For the filling
4-Heat oil in a pan.Add onion and fry till translucent.
5-Add ginger and garlic paste and fry for a few minutes till raw smell is gone.Add keema and fry for 2-3 minutes on high heat.Add tomato puree and cook for a minute.
6-Add coriander powder, turmeric powder, red chili powder, garam masala powder and salt to taste and fry for a minute
7-Add a cup of water and cover and cook till the keema is done.
8-Remove the cover and cook the keema till all the water is evaporated.
9-Remove the pan from heat and keep it tilted so that all the extra oil is collected on one side of the pan.
10-Let the keema cool completely before filling it in the naan.
11-Heat a griddle.
12-Divide the dough into 6-7 balls.
13-Dust the balls with maida and roll to make a 4-5 inch circle.Keep a tbsp of filling in the centre.Add cheese .Bring the ends together.Roll and flatten a bit.
14-Dust with flour and very gently roll to flatten the naan.
15-Heat a griddle.Apply water on the top surface of the naan.Keep the naan on the griddle with the water side down.
16-The naan will stick to the griddle because of water applied.Now turn the griddle upside down over the flame.
17-Cook till brown spots appear on the naan.Turn the griddle and cook the naan for 20-30 seconds.
18-Remove using a tong.
19-Apply butter or ghee if desired.Serve hot

Mutton Dalcha

Mutton - 1/4 kg (boneless pieces preferred; cut into small pieces)
Toor dal / Thuvaram paruppu - 1/2 cup
Big onion - 1 (Sliced)
Ginger - 1 inch piece (crushed)
Garlic - 8 (5 crushed and 3 chopped finely)
Red chilli powder - 1 spoon
Turmeric powder - 1/2 tsp
Tamarind pulp / paste - 1 spoon
Cumin seeds - 1/4 spoon
Dry red chillies - 1 (torn into 2, discard seeds)
Curry leaves - Few
Cinnamon - 1 small stick
Cardamom pods - 3
Salt - As per taste
Ghee - 2 spoons
Oil - 1 tsp
Hot water - 2 cups
Wash the mutton or lamb pieces well in water and set aside.
In pressure cooker add 2 cups of water (room temperature), toor dal, turmeric powder, salt, 1 tsp oil and pressure cook for 10 minutes on low flame. Set aside until pressure drops.
Place another pressure cooker pan on flame and add 1 spoon ghee into it, then add cinnamon stick, cardamom pods, sliced onions and saute until the onions turns brown.
Now add the lamb or mutton pieces and saute well until the lamb pieces turn golden brown.
Now add the crushed ginger and crushed garlic pods, red chilli powder, required salt and saute well.
Now add 2 cups of hot water into it stir well and close the pressure cooker with its lid, place the regulator or whistle once the steam/pressure oozes out and pressure cook for 15 minutes on low flame. (If the you are using mutton with bones pressure cook for 10 more minutes)
Remove from flame and set aside until the pressure drops. Then open the cooker and add the cooked dal into it and stir well.
Now place again on flame and add the tamarind paste and stir well. Cook on low flame until the curry turns creamy.
Prepare seasoning as follows; Heat a tadka pan or a normal frying pan and add 1 spoon of ghee, cumin seeds, curry leaves, dry red chillies (remember to remove the seeds) and saute until the red chillies turn brown. Now add the chopped garlic and fry until it turns brown. Add this into the cooked mutton mixture and remove from flame.
Serve hot with plain rice or biryani.


2 cups (300 gm) whole wheat flour (atta)
1 cup water
Some dry flour to help in rolling an iron griddle (tawa)
Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure).
Flatten, make impressions with your finger tips, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least.
Knead a little again, roll pieces of dough into smooth balls, flatten and roll into rounds about 1/8" thick (will take some practice).
Place the tawa over the fire, and heat over high heat till a drop of water thrown over it, evaporates immediately with a sizzling sound.
Place a chapatti over the tawa and as soon as the edges start rising lift it with a pair of and place over a direct flame, with the uncooked side down. It will puff up immediately.
Flip it over to cook the other side a little more and your chapatti is ready.


Mince 1/2 kilo chicken/ mutton or beef
Yogurt 4 tbsp heaped
Raw papaya paste 3 tbsp ( with or without skin it your choice)
1 1/2 tsp roasted and crushed coriander and cumin seeds
Salt 1 tsp level or to taste
Chicken powder 1 tsp level (optional)
Crushed red chili 1 1/2 tsp
Green chili paste 1 tsp
Onion 1 sliced
Oil 1/2 cup
Ginger garlic paste 1 tbsp
Zafrani garam masala 1/2 tsp
Coal for BBQ flavour
Fried onion for garnishing
In bowl add mince with all spices mentioned above except onion and oil and marinate it for atleast 3 to 4 hour..
In pot add oil and when it gets hot add sliced onion and fry until golden brown.. When onion gets brown add mince in it mix gently cover and let it get cook in its on water on very low flame.. Don't add water.. Simmer the flame and mince will release its own water and get tender..
When water dries bhoonofy it properly..
Now give it charcoal flame and remove it from stove..
BBQ mince is ready to serve! Serve it with Naan/ paratha or with garlic bread..

BBQ Potato Salad

10-12 baby potatoes, boiled and peeled
1 spring onion, cut into chunks
3-4 capers
2-3 gerkins
1 tsp chopped parsley
1 Tbsp mayonnaise
Salt, to taste
Pepper, to taste
2 tsp cola barbeque sauce

In a bowl mix baby potatoes with spring onions, capers, gherkins, chopped parsley, mayonnaise, salt and pepper. Toss well.
Now add cola bbq sauce. Mix again.

Gobhi Ka Paratha

Dough as in an ordinary roti-made from 2 cups whole wheat flour
1/2 cup ghee
For the Filling
2 cups grated cauliflower
2 Tbsp chopped coriander leaves
1 tsp finely chopped ginger
1 tsp finely chopped green chillies (or according to taste)
1 Tbsp salt
1 Tbsp lemon juice
Break the dough into small pieces, shape into round balls and flatten.
Pinch the edges to form a cup, and place some gobhi mixture in the centre.
Wet the edges and bring together to enclose the filling. Pinch to seal.
Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapati, being careful not to tear it.
Heat the tawa till very hot, lower the heat and place one parantha over it.
When the edges start lifting, take some ghee and make a trail along the outer edge of the parantha, and some on the surface.
Brown on both sides and serve.

Tawa Masala Pulao

1 tbsp butter
2 tbsp ghee
½ cup chopped carrots
½ cup chopped tomatoes
½ cup chopped capsicum
½ cup chopped cabbage
½ cup baby corn
2 - 3 bay leaf
1 tsp red chili powder
Salt to taste
1 cup boiled rice
3 tbsp ghee to cook
3 tbsp blanched sprouted split green gram
¼ cup grated cottage cheese

To Garnish
Fried onion juliennes as required

On a hot pan, add butter, ghee, chopped carrots, chopped tomatoes, chopped capsicum, chopped cabbage and baby corn and sauté well.
Then add bay leaf, red chili powder, salt, boiled rice and ghee and let it cook.
Add the blanched sprouted split green gram and grated cottage cheese and mix well.
Remove the prepared pulao on a plate and garnish with fried onion juliennes.
Tawa Masala Pulao is ready.

Kafta Kababs

Beef mince 1 kg
ginger garlic paste 1 tbsp
Whole ginger 1/2 inch piece
green chillies small 10 to 12
Lemon 1 (remove skin and seeds)
Cumin seeds 1 tbsp
Crushed red chillies 1 1/2 tbsp
Almonds 10 to 12
Black pepper corns 1 tbsp
roasted chick peas 1/4 cup
All spices powder 1 tsp
nutmeg and mace 1/2 tsp each
Green cardamom 8
Papaya paste 1 1/2 tbsp
yogurt 1/2 cup
Salt ta taste
Grind all the whole spices and mix all above mentioned ingredients in the beef mince. I used one whole lemon without seeds and skin, this gives a tangy flavor to the kababs. Let it rest for at least 1 hr or more. Make kababs and fry them on medium heat.

Just one tip if you microwave the kababs for one min. before frying, they dont break and hold their shape. All the juices get trapped inside and the kababs don't leave much water while being fried.
You can adjust the amount of chillies as per your liking, here I used more, I did not use green corriander and onions in them.


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!!!

Gosht Dum Biryani

1 cup basmati rice
3 tbsp ghee
5-6 green cardamom pods
1 cinnamon stick
5-6 black peppercorns
3-4 cloves
1 bay leaf
2-3 black cardamom pods
250 gms boneless mutton
1 tbsp ginger garlic paste
½ cup brown onion
½ cup whipped curd
2 tsp yellow chilli powder
1 tsp mace powder
1 tbsp julienned garlic
Bunch of mint leaves
½ cup fresh cream
1 tbsp ghee
1 tsp rose water
1 tsp kewdae water
pinch of saffron

Heat ghee in a skillet
Now add cardamom pods, cinnamon stick, bay leaf, black cardamom pod and roast it
Add diced mutton pieces, ginger garlic paste and mix well
Add brown onions, whipped curd, yellow chilli powder, mace powder, cardamom powder, water and mix the mixture
Cover the skillet and let it cook
Now form a layer of semi cooked rice, chopped fresh mint leaves, julienned ginger, brown onion over the mutton
In another bowl add fresh cream, ghee, rose water, kewda water, saffron (kesar)
Spread the above mixture over the rice
Now cover the skillet and cook it for 15-20 min

Baingan ka Bharta

Brinjal (baked, mashed) 4
Yogurt ½ kg
Cumin Seeds (roasted, chopped)2 tsp
Finely Chopped Green Chili 2 tsp
Salt ½ tsp
Garlic (chopped) 2tsp
Red Chili Powder ½ tsp
Onion (chopped) 1
Coriander Leaves as required
Butter 50 gms
• Heat butter, add garlic, onion and fry.
• Now add salt, red chili powder, cumin seeds, brinjal, spices and cook for 1 minute.
• After this, add yogurt, green chilies and garnish with coriander leaves.


1-1 cup all-purpose flour (plain flour, Maida)
2-1/4 teaspoon baking powder
3-1/4 teaspoon of salt
4-1/4 teaspoon sugar
5-1 tbsp yogurt at room temperature
6-1-1/2 tablespoons oil
7-1/4 cup luke warm water
8-Also need 1/4 cup all-purpose flour for rolling
1-Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. 2-Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well.
3- Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
4-Knead the dough again on floured surface.
5-Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
6-Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick.
7-Sprinkle the water lightly on one side of the naan.
8-Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
9-Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top.
10-Note: The naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
11-Once naan browned to your satisfaction, remove, and spread the butter/oil if needed.
12- Place ii on a plate and cover with a cloth to keep warm until serving.
13-Serve hot

Chatkhara chicken

Chicken ya koe b meat ....1 kg
Dahi 1/2kilo
Zeera bhunna pisa ....1 tbsp heaped
Ginger paste 1.5 tbsp
Garlic paste 1.5 tbsp
Dhniya powder 1 tsp heaped
Kutti mirch 3 tbsp hlka sa bhoonlen grind krlen moti moti
Chaat masala 1 tbsp
Qasoori methi 1 tbsp
Oil 1 cup
Hari mirch sabit 6 bari
Fried piaz 3/4cup crushed
Dahi me tamam masalay siwae qasori methi k dal k mix krlen 2 hrs chkn marinate krlen oil grm kren hari mirch dal krfrykren or marinated chkn dal k gl jany tk pkaen
Jb done hojaye to bhonlen qasoori methi dal k 5 mint dm py rkhn zeeray waly dahi k sath serve kren

Rice Crispy Treat

Heat butter in a large saucepan over medium heat then add marshmallows, cook until are completely melted and mixture is well blended, stir constantly while cooking, remove from heat.Add in rice crispy, mix well.Spray with cooking spray/oil into 139 inch pan, press this mixture onto the bottom of the pan, let it sit until set.You can serve as it is/drizzle some melted chocolate on top.

Pakistani Omelet

Eggs 3
Tomato 1
Green chili 1
Coriander leaves 2 tbsp
Salt (a pinch)
Red chili pd 1/2 tsp
Ginger/garlic 1/2 tsp. each
Oil 2 tbsp
Chop tomatoes, onion, green chilies, coriander leaves.
Put in a bowl and add in eggs, seasonings.
Whisk it well.
Pour oil in a pan, heat it, adds the mixture cook till set and it gets light golden.
Fold, decorate as shown in picture and serve.

Samosa Chaat

Butter 1 tbsp.
Channa masala 1 tbsp.
Chaat masala 1 tbsp.
Coriander leaves 1 bunch
Coriander powder 1 tsp.
Cumin Powder 1 tsp.
Yogurt 1 cup
Green chutney as needed
Onion chopped 1
Red chili powder 1 tsp.
Salt 1 tsp.
Samosa 2
Tamarind & jaggery chutney 3 – 4 tbsp.
Tomatoes 1
Water as required
Chickpeas boiled 1 cup
Cooking Instructions
Take a pan add butter, chickpeas, onions, tomatoes chopped and cook till both are soft then add salt, red chili powder, cumin powder, coriander, chat masala, channa masala and a little water if required and mix well.
Now add samosas mash little bit cook for 3 min then add green chutney and mix well.
Transfer into a plate and top it with onions, tomatoes, sweet chutney, green chutney, curd, and coriander leaves.
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