Chicken Karahi

Ingredients

1/2 kg Chicken
1 Onion
1 Green cardamom
4 Tomatoes
2 Green chilies
8 Black pepper
2 Black cardamoms
Small piece Ginger
few Coriander leaves
1/2cup Oil
1 tbsp White cumin
1tsp Red chili powder
1tsp Salt
1/2 tsp Garlic paste


 Method

Wash chicken pieces and saute in some oil
Also add spices, chopped onion, garlic, tomato, salt and red chili. 
Cover the lid and let it cook on low flame for 20 to 25 minutes. 
Chop ginger and green chilies in julienne shape. 
Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.
Recommended Main Course Recipes


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Lahori Chargha

Ingredients:

 1 kg skinless chicken (cut into pieces)
2 inches piece gingerroot (Adrak)
4 -5 green chilies (Hari Mirch, more or less may be used depending on taste preference)
2 teaspoons thymol seeds (Ajwain)
2 teaspoons cumin seeds (Sufaid Zeera)
2 tablespoons cinnamon (Pisi Dal Cheeni)
1 teaspoon garam masala powder
red chili powder (Pisi Lal Mirch, to taste)
salt (to taste)
2 tablespoons lemon juice
1 tablespoon cooking oil

Directions:

Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours.

In a pan of water cook marinated chicken until tender and until all of the water dries up.

Then add some oil in it and fry it (you may also deep fry the chicken in oil).

Serve hot with Nan, Raita, and Salad.

Pakistani Curry Powder

 Ingredients 

2 teaspoons Cooking salt
3 teaspoons Chilli whole
5 teaspoons Coriander whole
1 teaspoon Cumin whole
1/2 teaspoon Caraway whole
1 teaspoon Haldi
1 teaspoon Ga ram Masala
1 teaspoon Sonth

 Method 

                     Clean all ingredients  Mix all the ingredient and grind and Store in an air tight container.

http://gulzkitchen.blogspot.in/2013/02/mango-lassi-recipe.html

Anokhay Kabab

  

 INGREDIENTS

    Minced Beef 2 cups
    salt To taste
    Green chilies (sliced) To taste
    Red chili powder To taste
    Ground peppers To taste
    Cooking oil For frying
    cumin seeds 1 tsp
    Chopped potatoes 1 cup
    flour of pulse (Baisan) 1 Tbsp
    Fresh carder 2 Tbsp
    egg 1
    mint leaves to taste
    Dried carder (Sabut Dhania) 1 Tbsp

METHOD

 Take minced Beef in a bowl. Add all other ingredients except oil

                                             Make kebabs of reasonable thickness and size. 

                                             Deep fry on medium heat. Serve with chutney.

                      Mutton Masala Biryani

Boneless chunks of mutton cooked in garam masala, yoghurt, ginger, garlic and chillies with saffron flavored rice on dum.





 1/4 cup oil or ghee
1 tbsp julienne  Ginger
1/2 cup Onions sliced
Coriander leaves   about Coriander leaves chopped
1 & 1/2 tsp Red Chilly powder
 Mint leaves chopped
1/4 tsp Turmeric 
2 Green Chillies chopped
1 tsp Salt to
5 Cloves
1 & 1/2 tsp Ginger / Garlic
1 Cinnamon 2"
6 tbsp Yogurt whipped
12 Peppercorns
1   Tomato chopped
1/4 tsp Yellow food coloring diluted in 1/2 cup water
500 gm mutton undercut cubed
1 tbsp of Water
1/2 kg Rice boiled with saffron


Heat the oil.
Fry the onions till they are translucent.
Add the red chili powder turmeric
salt and ginger / garlic
Stir and fry till the oil separates.
Add the yogurt, tomatoes,mutton and water.
Cook for 15 minutes or until the mutton is tender. Remove the pot from the heat.
Put in the julienne s of ginger  coriander leaves
 mint leaves, green chillies, cloves, cinnamon, peppercorns and yellow food coloring.
Add the rice on top along with the additional oil.
Cover the pot and return to heat.
Simmer over a low heat for 10-15 minutes.

Nargisi Kabab

 Nargisi kebab is egg covered with minced meat. I would say it is shami kebab with an egg filling. One of the easy recipes this recipe of one of my favorites and a big hit with egg fans.


Ingredients:
3 eggs, hard boiled
500 grams mince meat
50 grams Channa Dal
2 tsp green chilli paste
1 tsp ginger-garlic paste
Whole spices, 2 to 3 of each
3 cups water
1 egg, beaten
Oil for deep frying
Salt
Method:
1. Soak the Channa Dal for an hour.
2. In a vessel, add the mince meat and the Channa Dal. Add enough water to cover the meat.
3. Add in the green chilli paste, ginger-garlic paste, whole spices, and salt. Cook the meat and lentils till the water has dried out.
4. When the water has dried, grind the meat mixture in a grinder till a dough-like consistency is obtained.
5. Slice the eggs half, length-wise. Slightly oil your palms, and flatten a small amount of the meat mixture on it. Cover each half of the eggs with the meat mixture.
6. Dilute the beaten egg with two teaspoons of water. Heat oil in a pan. Dip the kababs in the beaten egg, and fry.
Your nargisi kebabs are ready!

 

 

 

 

INGREDIENTS :

5 large Bananas [kela]

3/4 cup Sugar

250 ml Water

8 tbsp s  un salted butter  

1 teaspoon ground Cardamom seeds

TO DECORATE

Chopped Almonds

How To Cook Banana Halwa (Kela Halwa)

Skin and mash the bananas. Add sugar and water and cook with butter, stirring constantly, until the mixture begins to thicken. Remove the pan from the heat and test by cooling a little of the mixture on a plate. If it can be stretched it is cooked. Mix the cardamoms into the bananas. Spread on a greased, shallow, tin and cool for 15 minutes. Then cut into squares. Decorate with chopped almonds

CHICKEN POT PIE SANDWICH

      INGREDIENTS

• 2 cups of Chicken (cooked & diced)


Slices of White Bread or Wheat Bread




1 small Onion (chopped)




1 can of Sliced Carrots (chopped)




1 can of Peas




2 tbsp. of Corn Starch




2 cans of Chicken Broth  
 
METHOD
 


Pour the broths into a heavy pan and bring to boil. Lower heat. Remove one cup of broth and mix it with the cornstarch; mix well.
Pour this mixture into the broth and simmer until it thickens. 
Place the chicken, carrots, onions and peas into the broth and cook until the chicken is heated through. 
Place about 2 tablespoons of this mixture into bread slices and put into sandwich maker. Cook for approximately 4 minutes or until it is well browned.

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