Pakistani Food Recipe (List)

 

Kashmiri Chai

Description: Also known as Green Tea and Subz Chai And Gulabi Chai
Ingredients:
6 teaspoon green tea leaves
15 - seeds of green cardamom
1\2 teaspoon ground cardamom
1\2 teaspoon bicarbonate of soda
1\2 liter milk, full cream
- - fresh cream ( malai)
6 teaspoons pistachio , grounded
6 cups water
How to Cook:
1. 1. Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda.
2. 2. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity.
3. 3. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all. Bring to boil and simmer for 4-5 minutes. Remove from heat, strain and keep aside.
4. 4. Boil the milk with ground cardamom over low heat. Pour prepared tea water (Qahwa) in the milk. Bring to boil, add salt and simmer for 3-5 minutes over low heat.
5. 5. Remove from heat and pour into 6 cups. Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio over it.
6. Flavor of the tea depends on the quality of the green tea leaves.
7. If you like to serve it in Kashmir (B.J) style then serve it with Kulcha / Nan or Hunter beef.


This recipe serves 6 people.
Preparation Time: 5 minutes.
Cooking Time: 45 minutes.

Tropical Fruit Punch

A tropical recipe, fruity tasty and juicy.
Ingredients:
1/2 cup sugar
1/4 cup water
2.00 cups grapefruit juice, fresh
2.00 cups orange juice, fresh
2.00 cups pineapple juice
2.00 cups guava nectar
1/4 cup lime juice
0.00 some crushed ice
0.00 to garnish - mint leaves and lime slices

How to Cook:
1. Cook sugar and water in a small saucepan over low heat until sugar dissolves. Increase the heat and bring to boil. Simmer for 1 minute, remove from heat and keep aside to cool completely.
2. Blend juices, nectars and syrup in a large pitcher. Chill thoroughly.
3. Pour into tall ice filled glasses. Garnish with mint leaves and lime. Serve immediately.


This recipe serves 3 people.
Preparation Time: 10 minutes.
Cooking Time: 10 minutes

Mixed Fruit Shake

Try this recipe when you are in mood for a fruity tatsy recipe.
Ingredients:
500.00 grams cherry or strawberry yogurt
2.00 - oranges
2.00 - bananas ripe
12.00 - frozen strawberries
14.00 - cherries, frozen

How to Cook:
1. Peel the oranges, remove white pit and cut into segments. Peel and cut bananas into thick slices.
2. Place yogurt, oranges, banana, strawberries and cherries in blender. Blend in batches, until smooth.
3. Pour into tall glasses and serve.


This recipe serves 4 people.
Preparation Time: 10 minutes.
Cooking Time: 10 minutes.

Serving Options:
Serve Cold
Serve Immediately

Fruit Custard Trifle

Fruit Custard Trifle
Ingredients:
1 1\2 liters milk
1 1-pound frozen pound cake, thawed
1 cup sugar
2 pounds strawberries
1 14-oz. can mixed fruit
1 3-oz. pkgs. pineapple flavored gelatin
2 cups whipping cream

How to Cook:
1. Prepare custard with 1 1\2 liter milk according to the packages instructions. Spread the bottom of a 2-liter glass dish with 1cup hot custard.
2. Cut cakes into 1/2-inch-thick slices and sprinkle with 4-6 tablespoons milk. Arrange enough cake slices over the custard to cover bottom of the dish.
3. Next, set up a decorative row of strawberries and mixed fruit around the side of the dish; then fill in center.
4. Spoon custard over fruit, spreading to side of dish using the back of the spoon. Place the custard in a cool place or in the refrigerator to cool completely and set.
5. Prepare jelly according to the instructions, Keep aside until cool but not set. Pour jelly over cooled custard and place in the refrigerator until sets.
6. Beat whipping cream until stiff peaks form. Spread 1 1\2 cups cream over jelly. Transfer the remaining cream to pastry bag fitted with star tip. Pipe rosettes around edge then top rosettes with strawberries. Cover and chill at least 4-6 hours.


This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.


Alloo Cholay

Chatpatay Alloo chnay ki chaat
Ingredients:
1 cup chickpeas soaked overnight
6 cup water
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 cup oil
1 teaspoon chaat masala
1 teaspoon chili powder
1 teaspoon cumin seeds
2 large potatoes
1 - onion, peeled and thinly sliced
2 - green chillies, chopped
1/4 cup imli ka ras
2 medium tomatoes

How to Cook:
1. Put the chick peas in a large heavy-based saucepan, add water, salt and the bicarbonate of soda and bring to boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)
2. Boil potatoes with plenty of water, peel and cubed.
3. Heat oil in a medium heavy based saucepan over medium heat. Add chaat masala, chili powder cumin, imli ka ras, potatoes, chickpeas and 1\4 cup water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes.
4. Transfer to serving dish. Garnish with sliced onions, tomatoes and green chilies.


This recipe serves 3 people.
Preparation Time: 10 minutes.
Cooking Time: 120 minutes.

Chapal Kabab

Special Peshawari Kabab
Ingredients:
1 kg Beef, ground "thickly minced"
2 cups onions, finely chopped green (sp
2 tablespoon anar dana , whole
3 tablespoon coriander seeds
2 teaspoon white zeera seeds (cumin seeds)
4 - hot green chilli, finely chopped
3 teaspoon red chili crushed
2 teaspoon ginger, fresh finely shred
2 large tomato finely chopped
2 teaspoons salt
. - oil for deep frying

How to Cook:
1. Put mince and all other ingredients except oil in a large bowl and mix well.
2. Break off large pieces of the mince mixture and shape into large and thick rounds, 1\2 inch thick.
3. Heat oil in a karahi or deep frying pan until very hot, but not smoking. Oil must be very hot otherwise you will not get the crisp surface.
4. Fry 2-3 kebabs at a time for 3-4 minutes or until crisp, turning them once or twice during frying.
5. Serve with Nan and Mint Chutney.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 45 minutes.

Chicken Fillings For Patties

Chicken Mixture to be Stuffed in Patties
Ingredients:
300 grams chicken breast, boneless cut int
2 medium onion, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon chilli powder
1 tablespoon vinegar
1 teaspoon chaat masala
1 tablespoon ghee or oil
1/2 kg chicken breasts, boneless
1 teaspoon ajinomotto
2.5 cup water
3 tablespoon oil
2 - spring onions
1 small bell pepper, green
1 small bell pepper, red
1 small bell pepper, yellow
1 teaspoon salt,
1/4 teaspoon black pepper
1 level teaspoon cornflour
3 tablespoon breakfast cream, fresh

How to Cook:
Chicken and onion filling:
1. Combine chicken, 1 onion, salt, chili powder, vinegar and 1\2 cup water in a medium saucepan. Cover and cook over medium- low heat for about 20 -25 minutes or until chicken is very tender and all the moisture has evaporated. Cool slightly and using a sharp knife finely shred the chicken. Transfer chicken to a bowl, add chatt masala and keep aside.
2. Heat oil in a medium frying pan over medium heat, add remaining onion and fry until soft, about 2-3 minutes.
3. Remove from heat and add to chicken, mix well and adjust seasoning with salt and pepper.
Chicken and bell pepper filling:
1. Put chicken, 1\2 teaspoon ajinomoto and 2 cups water in a medium saucepan, cover and cook over low heat, about 25 minutes or until chicken is tender and about 1\2 cup water is left, Finely shred the chicken and put aside.
2. Heat oil in a large skillet and add onions and fry until soft, about 2 minutes. add chicken, tomato and reserved water, cover and cook for 5 minutes.
3. Add bell pepper, salt, back pepper, 1\2 teaspoon ajinomoto and cook 2 minutes, stirring constantly.
4. Dissolve corn flour in 1\2 cup water, add to chicken mixture and stirring constantly, cook for 1 minute, Add cream stir once and remove from heat.


Chicken Kay Kabab

Chicken Cutlets
Ingredients:
300 grams chicken, cooked roughly chopped
300 grams potatoes, cooked coarsely mashed
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon salt
50 grams bread crumbs
1 - egg, beaten

How to Cook:
1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Chicken Potato Kabab

Kabab with a differnce, those who do not like all meaty things, best for them.
Ingredients:
1.00 kilogram chicken
1/2 kilogram potatoes
1.00 teaspoon garam masala
1.00 teaspoon red chili
6.00 - green chilies, thinly sliced
1/2 Bunch coriander, fresh, chopped
1.00 tablespoon khatai powder
2.00 - eggs, beaten
3.00 tablespoon bran bread crumbs
2.00 teaspoon cooking oil
0.00 As per taste salt

How to Cook:
1. Put chicken, soy sauce, water, salt and pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water. has evaporated Boil Chicken till tender.
Debone and chop it.
Boil the potatoes, skin and mash them, mix with the chopped chicken.
Make a paste from the cornflour and mix with the beaten eggs.
Mix all the spices, dhania and chilies well and add to the chicken and potatoes.
Make sure that the spices are evenly mixed with the chicken and potatoes.
Make oval shaped Kababs about 1/2 inch thick.
Coat with the mixture of eggs and cornflour paste.
Dip the kababs in the bread crumbs and suji.
Pre-heat the oven at 200 degrees F.
Lightly brush the Kababs with cooking oil, place them in a baking dish greased with oil and
put them in the oven.
Turn sides till evenly light brown.
Serve hot with tomato sauce or chutney.
or
serve it hot with paratha and raita.


This recipe serves 8 people.
Preparation Time: 10 minutes.
Cooking Time: 20 minutes.

Chicken Patties

Chicken Mince Pies
Ingredients:
225 grams puff pastry
1 quantity chicken fillings for patties

How to Cook:
1. On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes. Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
2. Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a little beaten egg and place over the filled tartlet tins. Gently press the pastry edges together to seal.
3. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
4. If tartlet tins are not available, these mince pie can be made on a baking tray.
5. Place one pastry circle on a floured board, place a tablespoon of filling in the centre. Damp the edges of the pastry lid with a little beaten egg and place over the pastry base. Gently press the pastry edges together to seal.
6. Cut one or two slit in the top of each pie. Brush with a little beaten egg.
7. Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7) and bake for 20 minutes or well risen and brown. Serve warm.
Note: Puff pastry can be made at home or can be purchased from grocery store


This recipe serves 8 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Chicken Shami Kabab

Chicken Shami Kabab are very popular in pakistan. Boneless chicken can be used instead of chicken with bones.
Ingredients:
1\2 cup daal channa (gram lentils)
1 large chicken in pieces
1 large onion, coarsely chopped
1 inch piece ginger peeled and ground
3-4 - garlic cloves, crushed
4 - black cardamoms (bari Iliachi)
1 teaspoon cumin seeds
1 teaspoon chili powder
1 inch piece cinnamon stick
1 teaspoon black peppercorns
1\2 teaspoon cloves
1 1\2 teaspoons salt
3\4 cup water
1 large egg
1\2 cup coriander leaves, chopped
3-4 - green chilies fine chopped
- - oil for frying

How to Cook:
1. Pick over lentils to remove stones and dirt if any. Soak lentils in plenty of water for 3-4 hours. Drain and wash in few changes of water or until water runs clear.
2. Put lentils and 1 cup water in a medium saucepan and bring to a boil on high heat. Cover and reduce heat to low, simmer until lentil is tender and all the moisture has evaporated. Keep aside to cool.
3. In another pan, add chicken, onions, ginger, garlic, black cardamoms, cumin seeds, chili powder, cinnamon stick, black peppercorns, cloves, salt and water.
4. Cook over medium-low heat for 30-35 minutes or until the meat is tender and the water has been completely absorbed. This is very important otherwise kabab will split during frying. Remove from heat and keep aside to cool slightly.
5. Transfer chicken into a big dish, remove all the bones and mix it with lentil.
Put the chicken mixture in a food processor or chopper and grind to a smooth thick paste. Add egg, coriander leaves and green chilies to the paste and mix well.
6. Place about 2 tablespoons of the paste on your wet palms. Shape it into a smooth ball and then press it into a smooth flat disc.
7. Heat 4-5 tablespoons of oil in a heavy based frying pan. (If there is too much oil, the kebabs will split.)
8. Fry 3-4 kababs at a time to a golden brown color, turning them once or twice. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Dahi Baray

Sort of Pakooras served in yogurt
Ingredients:
250 grams mash dal (white)dhuli , washed a
. Pinch baking soda
1/2 teaspoon salt
600 ml natural yogurt
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt,
1 clove garlic (crushed)

How to Cook:
1. Wash soaked dal with few changes of water. Place dal, baking powder and salt in a food processor or blender and grind to a smooth thick paste. Add a little water at a time if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
2. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
3. Drop carefully a tablespoon full of paste into the hot fat. Fry to a golden colour, turning once or twice. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 baray at a time.
4. Ten minutes before serving soak the dumplings in warm water. Press the dumplings between the palms carefully to squeeze out the water.
5. Whisk yogurt with 1\4 cup water, chili powder, salt, garam masala and garlic to make a smooth paste.
6. Arrange the dumplings in a serving dish. Pour the seasoned yogurt over it.
7. Garnish with Chat Masala and Sweet Imli Chutney


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Dahi Boondi

phulki
Ingredients:
- For Boondi: -
3\4 cup basin (gram flour)
1 level teaspoon bicarbonate of soda
1 teaspoon salt
1\2 teaspoon chilli powder
- - oil for deep frying
- For Assembly: .
1 - onion skinned & thinly sliced
2 medium tomatoes, diced
3 - green chilies chopped
2-3 medium potatoes, boiled and cubed
1 teaspoon salt,
1 teaspoon red chili powder
1 teaspoon garam masala
- For Yogurt Sauce: ..
500 grams plain yogurt
1\2 teaspoon salt.
1 clove garlic (crushed)

How to Cook:

Make Boondi:

1. Sift the basin, bicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre, add 1\2 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes.
2. Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
3. Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden color, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.

Assembly:

4. Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
5. Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
6. Garnish with Chat Masala and Sweet Imli Chutney.


Dal Pakora

Savory Fritters
Ingredients:
1/2 cup dal masoor
1/2 cup dal moong
.5-.75 cup water, warm
1.5 teaspoon chilli powder
1 teaspoon salt
1 level teaspoon baking powder
1 large onion skinned and finely chopped
1 teaspoon cumin (zeera powder)
1 teaspoon coriander seeds crushed
1/2 cup coriander leaves, chopped
2-3 - green chili, finely chopped
. - oil for deep frying

How to Cook:
1. Soak the dals for several hours, then wash with few changes of water.
2. Place dal, 1\2 cup water, baking powder, salt and chilli powder in a food processor or blender and grind to a smooth thick paste. Add more water if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
3. Place dal mixture in a bowl and fold the remaining dry ingredients in it. The consistency of the batter should be like basin pakora batter. Add little more water if the batter is thick. Keep aside to rest for 10 minutes.
4. Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
5. Drop carefully a tablespoon full of paste into the hot fat. Fry to a crisp golden colour, turning once or twice, about 5 minutes. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 pakoras at a time.
6. Sprinkle with chat masala.
7. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Fish Fingers

Fish Fillets
Ingredients:
500 grams fish fillets, hamour or any firm
1/2 cup Soya sauce
2 teaspoon ajinomotto
1 teaspoon pepper
1/2 teaspoon salt
1 - egg, beaten
1 cup flour
. - oil for frying

How to Cook:
1. Dry the fish fillets thoroughly with clean paper towels. Using a chef?s knife, cut the fish into fingers 1\2 inch wide and about 3 inches long.
2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade.
3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet.
Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325?F.
4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately.
5. Serve with French fries, ketchup and Garlic Chutney.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Gool Guppay

Spicy & Tasty Pani puree
Ingredients:
- For Gool Guppay:
1\2 cup water,
2 cups semolina (suji), fine
- For Khata Pani:
1\2 teaspoon red chili powder
1\2 Bunch mint leaves
1 Bunch coriander leaves
1 teaspoon cumin seeds
- As per taste salt
1 teaspoon salt, black (kala namak)
2-3 glasses water
2-3 - green chilies
1\2 inch piece ginger, fresh or dry (sonth)
4 ounces tamarind, remove seeds
- Stuffing: -
1 cup chick peas, soaked overnight
2-3 medium potatoes
2 cups plain yogurt

How to Cook:
1. Mix sujji and water and kneed into hard dough. Cover the dough with a wet cloth and keep aside for at least 3 hours. Knead again until smooth and elastic. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain into a large serving bowl and adjust the seasoning with salt and chili powder. Discard the solids.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you are new to this world famous Pakistani snack and not sure how to have it then here is how to eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!
You can also try with sweet dip and yogurt but I prefer with khuta pani.
Enjoy!


This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Kachoris

Meat stuffed Round Puri
Ingredients:
2 cups whole wheat flour
1/2 cup daal channa (gram lentils)
1/2 cup dal moong
1 cup meat, mince
3 - cardamoms seeds, crushed
6 - peppercorns
4 - cloves
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
2-3 - green chili, finely chopped
. - oil for frying
. As per taste salt

How to Cook:
Soak the daals overnight.
Drain and grind to make a paste.
Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
Grind the cloves, peppercorns, cardamoms and cummin seeds.
Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
Close up and roll out into thick round puris.
Deep fry in ghee till it bgins to turn golden.
Serve with Chutnies.


Lasagne in Pakistani Style

Description: Must Try
Ingredients:
How to Cook:
1. 1. Spread 1/3 of Bolognese sauce into the base of a 2.5 lt. oven proof dish. Cover with a layer of lasagne then spread over enough b飨amel sauce to cover the pasta. Repeat this layers twice more finishing with a layer of b飨amel sauce to cover the Lasagne completely.2. Sprinkle the parmesan cheese over the top and stand the dish on a baking sheet. Bake at 180c / 350F or mark 4 for about 45 minutes or until well brown and bubbling. Leave to stand for 5 minutes before cutting.If using oven ready dried lasagne, add a little extra stock or water to the sauce.Instead of b飨amel sauce you may like to use 500 gm of cottage cheese.Bolognse SauceChopped onion, carrot and celery very finely. Chop the mushroom finely.Heat the oil in a large sauce pan, add onion, garlic, carrot, celery and mushroom cook for about 3 to 4 minutes or until the onion is soften. Stirring all the time.Add beef with tomato puree and cook until the meat changes its colour, keep stirring.Add the stock and tomato with salt, pepper and nutmeg. Bring to boil. Lower the heat, simmer gently for about 1 hour or until the meat is tender and sauce is well reduced. Taste and adjust the seasoning if necessary.B飨amel SaucePour milk into a sauce pan, add onion, bay leaf, peppercorns and mace. Bring to scalding point, remove from heat cover infuse for 10 - 15 minutes. Strain.Melt butter in a sauce pan. Stir in the flower and cook stirring for 1 minute.Remove from heat and gently pour on the warm milk, whisking constantly. Season lightly with salt, pepper and nutmeg.Return to the heat and bring to boil, whisking constantly until the sauce thickens and is smooth. Simmer for two to three minutes.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Lubnani Kabab

Kabab from Lubnan
Ingredients:
1 kg beef mince
1/2 cup potatoes boiled mashed
1/2 cup peas, boiled mashed
1/2 cup boiled macaronis mashed
. As per taste salt & red chili powder
1/4 teaspoon garlic paste
1/2 teaspoon salt for mince
. few coriander leaves
1 - egg
. - bread crumbs for coating

How to Cook:
Boil mince with salt and garlic paste.
Cook and dry
Add rest of the ingredients except egg and crumbs.
Blend in a processor to make a fine mince.
Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot .


This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.

Macaroni Cheese

Cheese rich macaroni salad
Ingredients:
150 grams macaroni
600 ml milk
50 grams flour
50 grams butter
. - salt and freshly milled pepper
150 grams cheddar cheese, grated
1 level teaspoon Dijon mustard
2 tablespoon bread crumbs

How to Cook:
1. Add macaroni to a large pan of boiling, salted water. Cook until tender, about 10 minutes. Drain, rinse and keep aside.
2. Place milk in a medium bowl, sift in the flour and whisk until smooth.
3. Melt butter in a saucepan over medium heat, add milk mixture, stirring constantly ,bring to boil. Simmer for 2 minutes. Take off the heat, season well with salt and pepper.
4. Add half the cheese and mustard. Stir well to combine. Adjust the seasoning with salt and pepper. Add macaroni and stir well to combine the ingredients.
5. Pour macaroni into a well buttered ovenproof dish. Sprinkle with remaining cheese and bread crumbs. Brown under a hot grill or bake at 400F, 200C or mark 6 for 20-25 minutes or until golden and bubbling.

Pasanday Cutlets

Tasty Beef Cutlets
Ingredients:
1/2 kg pasande (fillets of beef cut in
2 teaspoon garlic paste
2 teaspoon ginger paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garam masala
1/2 teaspoon ajwain
2 - egg, beaten
. - bread crumbs

How to Cook:
1. Combine meat, garlic, ginger, salt, chilli powder, garam masala and ajowan in a medium pot.
2. Cook over low heat for about 15 minutes, or until meat is almost tender and water has completely evaporated. Transfer to a plate and keep aside to cool.
3. Dip the cutlets first in egg, then coat with the bread crumbs.
4. Heat oil in a frying pan over medium-high heat and fry the cutlets for about 5 minutes or until golden brown. Transfer to a plate lined with double thickness of paper towels.
5. Serve hot with French fries and ketchup.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Pathooray

A traditional lahori dish.
Ingredients:
1 cup mash dal (chilke wali)
1 kilogram flour
2 teaspoons salt
300 grams yogurt, beaten
2 1\2 cups water
- - oil for deep frying
1\2 kilogram chick peas, soaked overnight
1 1\4 teaspoons bicarbonate of soda
150 grams masoor dal
2 teaspoons chili powder
2 teaspoons salt .
1 teaspoon black pepper
1 teaspoon garam masala
3 tablespoons coriander leaves, chopped

How to Cook:
1. Soak dal in plenty of water overnight. This will loosen the skin. Next day rub the lentil with both hands to separate the skin from lentil. Add plenty of water, the skin is lighter than the lentil, so it will float on the top and the lentil will settle down in the bottom. Scoop out the skins with few changes of water and discard. Strain the lentil in a colander and keep aside.
2. Combine flour, 1 teaspoon bicarbonate of soda, salt and beaten yogurt in a large bowl. Slowly pour in a little water at a time and using your hands bind the flour into soft dough ball. (You may not need all the water.) Place the dough ball on to a clean work surface and knead it for 5 to 8 minutes or until it is smooth and elastic. (Alternatively, dough can be made in the electric dough maker). Rub the dough ball with1 tablespoon oil, cover with a damp cloth and set it aside for one hour.
3. Smear a little oil on the palm of your hand and make peach sized balls out of the dough. Keep the dough balls covered with damp cloth to prevent from drying.
4. Heat oil in a karahi or wok over high heat until very hot, but not smoking.
5. Place one dough ball on a floured surface, with your thumb, make a dent in the center and place 1 tablespoon of lentil. Press the top gently with your hand and roll it out into a round, 7-8" diameter.
6. Carefully lift the poori and put it in the hot oil. (Be careful not to splash hot oil.) Gently press the center of the poori with the edge of a slotted spoon. Turn it over and cook the other side. Gently press down the poori for even cooking. Cook for few more seconds, remove it with a slotted spoon and put it on absorbent kitchen towels to absorb excess oil.
7. Repeat with remaining dough balls and serve the pathooray immediately with cholay (Chunna curry) and mango Pickle or mixed pickle.

Cholay for Pathooray:

1. Wash the chick peas thoroughly, add bicarbonate of soda and soak in plenty of water for several hours or overnight. Wash and soak lentil in separate bowl.
2. Place chickpeas along with soaking water in a heavy-based skillet; add chili powder, salt, black powder and more water, if necessary. Bring it to a boil, reduce heat, cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 1\2 cooked. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)
3. Add lentil and more water if necessary. Stir, bring to boil, cover and simmer until the chickpeas and lentil are tender. Stir well to mix and cook over low heat for 5-8 minutes or until mushy.
4. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with pathooray.


This recipe serves 10 people.
Preparation Time: 20 minutes.
Cooking Time: 45 minutes.

Homous / Homus

Arabian chick pea dip
Ingredients:
4 cups chick peas, cooked
1/4 cup water, warm
1/2 cup tahini
1/4 cup olive oil, extra virgin
4-5 cloves garlic
2 teaspoon cumin ground
2 - lemon juice ,
. As per taste salt & pepper

How to Cook:
1. Put the chickpeas, tahini, hot water, olive oil and juice of one lemon in a blender or food processor and blend to a smooth paste.
2. Scrap the sides of the blender. Add garlic, cumin, salt and pepper and blend again. Scrape the sides again, adjust the amount of lemon juice according to your taste. Add little more salt and pepper if necessary. If homous is too thick add small amount of water or olive oil. Blend two or three times until a very smooth paste is formed.
3. Decorate with a sprinkle of paprika and mint leaves.
4. Serve with warm pitta bread or serve as a dip for chicken or shish kabab


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Potato Chicken Sticks

Chicken in a different Style
Ingredients:
2 - potatoes boiled mashed
1 cup Chicken boiled, shreded
1/2 cup cheese, grated
1 - eggs, hard boiled
2 tablespoon coriander leaves
1/2 teaspoon salt & pepper
2 tablespoon flour
1/4 teaspoon baking powder
. - egg, beaten
. - bread
. - -
. - bread crumbs for coating

How to Cook:
Boil chicken, potatoes & egg.
Then mix all the ingredients well.
Take half bread stick & stick potato mixture to make just like drum stick shape.
Then dip in egg & coat with bread crumbs.
Fry in hot cooking Oil.
Serve hot with mayonnaise Sauce.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Potato Minced Pie

Crushed Potatoes Pie
Ingredients:
1/2 kg potatoes
1/2 kg minced beef or mutton
1 large onion finely chopped
1-2 tablespoon coriander, fresh, chopped
2 medium carrots, peeled and grated
. As per taste salt & pepper
. - cheese, grated

How to Cook:
1. Grate potato.
2. Mix all the ingredients in a bowl except cheese.
3. Put in shallow pie dish.
4. Sprinkle with cheese and bake in a moderately hot oven for about 1 1/4 to 1 1/2 hour.
5. serve hot


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Roasted Garlic Chicken

Chicken coated with garlic paste
Ingredients:
2 lbs potatoes roasting cut lengthways
4-5 lbs chicken
3 tablespoons lemon juice
3 oz olive oil, extra virgin
1\2 tablespoon salt, sea coarse grain
6 cloves garlic, unpeeled, lightly crushe
- As per taste black peppercorns, crushed
6 - bay leaves
1\2 oz butter, unsalted
14 oz chicken stock
1\2 teaspoon Dijon mustard
1 teaspoon honey
1 small parsley leaf bunch flat coarsely

How to Cook:
Heat oven to gas mark 5, 190 C. Rub the chicken with the 2 tablespoons lemon juice, 3 tablespoons of the olive oil and the salt. Place the chicken in a deep heavy baking dish and surround with the potatoes and garlic in a single layer.
Sprinkle the chicken with pepper, bay leaves and the remaining olive oil and dot with butter. Add half the stock. Roast uncovered for 15 minutes. Reduce oven temperature to gas 4, 180 C and roast until tender, about 1 hour for a whole chicken or 40 minutes for pieces. Baste the chicken and potatoes frequently, adding more stock if needed.
Transfer the chicken, potatoes, and garlic to a serving dish and keep warm. Strain the pan juices into a small saucepan, remove the fat with a spoon and add any remaining stock. If this is more than about 12 fl oz's then reduce by rapid boiling.
Combine mustard, honey and half the remaining lemon juice and stir into the sauce. Add salt, pepper and lemon juice to taste. Heat until warm and pour just enough sauce over the chicken and potatoes to moisten them. Sprinkle with parsley. Serve remaining sauce separately.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.

Samoosa

With Meat Filling
Ingredients:
. for filling: -
2 tablespoon oil
2 cloves garlic, minced
1 teaspoon ginger, minced
2 medium onion finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
250 grams minced beef or mutton
1/2 cup water, warm
1 teaspoon garam masala
2 tablespoon coriander leaves, chopped
. - oil for frying
. for dough: #1
225 grams flour
1 teaspoon salt,
3 tablespoons ghee or oil
100 ml water,
. - oil for deep frying

How to Cook:
1.To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and saut頵ntil onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes colour.
2. Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves.
5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
7. Heat the oil in a karahi or wok over medium heat. Carefully add 4-6 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup.


This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 20 minutes.

Shaami Special

Special Shaami cutlets
Ingredients:
4 - shami kababs
1 medium onion finely chopped
2 medium tomato
1/2 medium capsicum
2 tablespoon oil
. spices: -
1-1.5 teaspoon salt
2 tablespoons chilli powder
- pinch of turmeric powder (haldi)
. garnishing: #1
2 - green chili, finely chopped
1/2 Bunch coriander leaves

How to Cook:
1.Chop the onion in long slices.Heat oil and fry the onions until they are TRANSPARENT(DO NOT BROWN THEM)This should take around 7-8 mins.
2.Add the shami kababs,and stir well.
3.Add the tomatoes, stir well until its mixed well with the shami kababs and the onions.
4.Add all the spices together.Add the capsicum, and let the mixture simmer for 10 mins on low heat.
5.After simmering, garnish with green chilli and coriander leaves.
6.Serve immediately on party crackers or nachos even stuffd in a burger.


This recipe serves 6 people.
Preparation Time: 30 minutes.
Cooking Time: 15 minutes

Spicy Potato wedges

Potato wedges full of Spice
Ingredients:
4 large potatoes
. - oil for frying
3 tablespoon corn flour
1 large onion skinned and finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1.5 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon salt
4 tablespoon lemon juice
1/4 cup coriander, fresh, chopped

How to Cook:
1. Wash and pat dry potatoes, and cut into 1\2 inch thick wedges. Boil in salted water or sprinkle salt and microwave, until almost tender, but still retain their shape. Drain and keep aside to cool. Toss the wedges in corn flour.
2. Heat oil in medium pan. Add onions, garlic and ginger, saut頦or about 5 minutes or until onion is tender, but not brown.
3. Add mustard seeds, cumin, garam masala, chilli powder and salt, saut頦or 2 minutes, until fragrant.
4. Heat 2 tablespoon oil in a medium pan and fry wedges, in small batches until golden and crisp, about 5 minutes. Remove from pan, keep warm, repeat with remaining wedges.
5. Reheat the sauce and pour over the wedges, carefully toss the wedges with the spicy sauce.
6. Add coriander and lemon juice, toss or stir carefully and transfer to a serving dish. Serve immediately.
Serve with roasted chicken or lamb.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Stuffed Purri

Roti filled with different vegetables
Ingredients:
2 cups flour
3/4 cup water
1/4 teaspoon bicarbonate of soda
2 tablespoon milk
. for filling: -
2 cups potatoes boiled mashed
1/2 cup onion, finely chopped
1 teaspoon garlic (crushed)
1 tablespoon coriander, grounded
1/2 teaspoon green chili, finely chopped
2 tablespoon oil
1/2 teaspoon cumin seeds
. - oil for frying
. As per taste salt

How to Cook:
1. Combine flour with bicarbonate, salt, water and milk, knead untill smooth and homogeneous dough.
2. divide dough into walnuts size balls , arrange in tray.
3. Fry onion and garlic in oil, add green chilli, parsley,
potato,cumin,and salt, stir over low heat for 10 minutes .
4. Fill dough with filling , shape and fry in oil, serve hot.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.

Tandoori Chicken Pockets

Chicken boties like tikkas
Ingredients:
3/4 cup yogurt
2 tablespoon Chicken tandoori masala
4 - boneless chicken
4 - shami rotti
. for filling: -
1 - cucmber, peeled fine chopped
1 medium tomato
2 tablespoon plain yogurt
2 tablespoon mint leaves washed, fine chopped

How to Cook:
1. Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once.
Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly.
To make filling:
Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami rotti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately.


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.


Hummos

1-3/4 cups cooked chickpeas
1/4 cup low-fat yoghurt, water, or liquid in which the chickpeas were cooked
2 cloves garlic, crushed with salt
1/4 cup tahini
1/3 cup lemon juice

Garnish:

olive oil
paprika
cumin
black Middle Eastern olives
minced parsley

1. Puree the ingredients in a blender or food processor, reserving a few whole chickpeas for garnish.

2. Add additional tahini and/or lemon juice if necessary until you have achieved a flavor and consistency that suits your taste. This texture should be thinner than mashed potatoes but with enough body to hold an edge.

3. Spread in an earthenware dish or an oval serving platter, running the side of a spoon around the edge to create a slight rim. Drizzle with olive oil and garnish with the reserved chickpeas, paprika, cumin, and olives to add a bit of color. Serve with Arabic bread.

Hummus, or Chickpea Dip

Ingredients:

3/4 cup dried chickpeas (175 g, 6 oz)
1 tsp salt
1-2 garlic cloves, crushed
1/2 cup plus 2 Tbsp tahini (150ml, 5 fl oz)
Juice of 2 to 3 lemons
1 Tbsp olive oil
Paprika (optional)
Finely chopped parsley (optional)

Instructions:

Soak the chickpeas in plenty of cold water overnight. Drain, add the salt, cover with water and cook in a pressure cooker for 20 minutes, or simmer for 1-1/2 hours in a pan. Drain the chickpeas, reserving the liquid, then set aside a few peas for the garnish.

Using a little of the cooking liquid, reduce the rest of the chickpeas to a purée in a blender or food processor. Add the garlic, a bit more salt, and tahini and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center and garnish with the whole chickpeas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges, if you like.

Hummus should be served at room temperature as a dip with warm pita bread.

How to make tahini?

This is how tahini is made: Sesame seeds are soaked in water for 25 hours. They are then crushed to loosen the bran from the kernels. To separate the bran from the kernels, the seeds are soaked again is very salty water, where the bran sinks. The floating kernels are skimmed off the water and then grilled. At that point, it is ground in a mill, which produces the thick, oily paste known as tahini.

Here is how to make a tahini dip? You can use a blender to make this recipe, although the result will be smoother and creamier if made by hand.

Tahini

Ingredients:

2 cloves of garlic
Juice of 2 large lemons
6 Tbsp tahini
Pinch of ground cumin
1 tsp freshly chopped parsley

Instructions: 

Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.

Use additional garlic if you want the tahini to taste stronger. If it is too thick, loosen it with a little water.

Home Page