sweety sweet

Shahi Tukray

 Ingredients

Full cream Milk 1 Litre
Bread slices 6
Sugar 5 TBS
Green Cardemon 4-6
Oil for frying
Cream 1 cup
Almonds 1TBS (soak in water for 1 hour and peel)
Pistachios 1 TBS 

  
Method

In a heavy based pan melt the sugar with cardemom seeds untill it turns light brown.
Reduce heat completely and add all the milk.
Keep stirring on low heat.
Cook for about two hours on low heat stirring occassionaly.
Add cream in between.
When the milk mixture is light pink in colour and reduced in quantity considerably, remove from heat and cool completely.
Cut each bread piece into two.
Heat oil and shallow fry to a golden colour.
Cool completely.
Place bread pieces in a shallow dish.
Pour milk over to cover completely.
Decorate with chopped almonds and pistachios.
Place in refrigerator for at least two hours before serving so the exotic flavor sets in. 

Angoor Lassi

Ingredients:

1 cup of Seedless Grapes (Angoor) Red or Black (chopped)
1 tsp. of Mint Leaves (Podina) (chopped)
½ tsp. Cumin Powder (Pisa Zeera)
3 tbsp. of Sugar
¼ tsp. of Rose Water Essence (Kewra)
2 cups of Plain Yogurt
2 cups of Chilled Water
   





Method:
 Blend thoroughly the following ingredients: plain yogurt , water, sugar, cumin powder and rose water in a blender. And remove.
In a seperate bowl add the chopped grapes with the beaten yogurt and mix thoroughly.
Serve chilled in tall glasses garnished with the mint leaves.

Pakistani Masala

 

Pakistani Masala

 

 

Recipe for Pakistani Masala 

Chicken

Ingredients

• 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 turmeric

Cooking Directions

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.

Saffron Rice Pudding

Sholeh-Zard

                                                                                                                                                                      

Saffron Rice Pudding

                                                       

 Ingredients:
250 grams rice
500 grams sugar
4 tablespoons cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
2 tablespoons crushed pistachio
2 tablespoons crushed almond
1/2 teaspoon crushed cinnamon

Method :

Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.

Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover.

Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.

Boti Tikka

Tikka Boti Kabab

Tikka Botti Kabab

Ingredients

½ kg cubes of chicken
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons