Pakistan has total four provinces; every province has its own cultures and other regional specialties. For example, Machli and other seafood are the most famous and reputed foods in the Sindh province. In Baluchistan, people like to cook different things as the Sajji method of roasting whole lambs in a deep pit. The Punjabi people are known for their Roti (Bread) and sophisticated cooking preparations. The Pathans like to eat a lot of lamb. The cooking techniques of Pathans are considered blander rather than the other regions. The most famous and delicious Pathan Dish is oven-baked breads with cubes of meat.
As a whole, Seasonal Vegetables (Sabzi), milk, lentils, flour and other wheat products are the most copious foods of Pakistan. Chapatis (Breads) are actually the flat breads that are made from wheat and are fastener at most meals. Different types of vegetables like Alu(potatoes), Bhindi (Okra), Gobhi (cabbage), Matar (Peas) and Channa (chickpeas) are eaten according to the seasons.
In common Pakistani foods are extremely well-reputed for having full flavor. Mostly dishes of Pakistani foods are highly spiced. All the food recipes and cuisines vary depend on the specific regions of Pakistan that the recipe sleeted from. Mostly recipes of Pakistani cooking foods contain meat. Most main courses also enclose curries, and some other vegetables like Potatoes, Okra, Eggplant, Spinach, Cauliflower, bitter gourd and rutabaga. Lentils also get favor in Pakistani culinary since it is low-priced filler. Pakistani foods are generally escorted by bread, except the meal contains rice. The favorite bread of Pakistani citizens is a flat round bread, which is called Roti (Bread).
Tandoori Chicken is one of the well-known and most favorite foods of Pakistani cooking. A special open oven of clay is used in making Tandoori chicken. Tandoori chicken is also very much famous in almost many other foreign countries as well.
Tika Masala is also a delicious Pakistani food, which is admired by the American and British people. This kind of chicken is prepared with a immerse first that contains yogurt, crushed ginger, trampled garlic, mace, white pepper, cumin powder, chili powder, nutmeg, lemon juice, green cardamon powder, vegetable oils and tumeric. The soak containing the chicken pieces is refrigerated for at least 8 hours continuously. These chicken pieces must be boneless chicken breasts that have been cut into small cubes of 2-inch. The chicken is then cooked in an oven for about 8 minutes, it is then exhausted and baked for another two to three minutes more.
A specially manufactured sauce is also served along with the Tika Masala. This sauce is usually made by tomato puree, tomato paste, ginger paste, green chilies, sliced tomatoes, garlic paste, salt, green cardamoms, cream, butter, chili powder, fresh ginger, fenugreek and cloves. Some quantity of honey can also be added in this recipe in order to increase its taste. When the sauce is ready, it can be served to guests and family member with the chicken pieces. If you want to get some extra hot things, then you can add cayenne in your food recipe.
The fame of Pakistani cooking foods cannot neglect the use of Kababs, which are impaled meat and vegetables that are served on the skewer. Pakistani Kababs absorb meat, which is examined or sometimes fried in a hot oily pan. Often this Kabab food of meat is swollen with different spices and spicy combinations. Finally, it can be said that Pakistani foods are useful and beneficial for the both health effects and other taste habits.
Sunday 24 April 2011
Shahi Mutton Qorma
Ingredients
1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil
Method
Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce the pressure. Add salt and pepper. Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron. Mix it with the cooked mutton. Add the garam masala and bake at 250 degrees F for 1/2 hour. Serve garnished with chopped coriander leaves.
1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil
Method
Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce the pressure. Add salt and pepper. Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron. Mix it with the cooked mutton. Add the garam masala and bake at 250 degrees F for 1/2 hour. Serve garnished with chopped coriander leaves.
Chiken Biryani
Ingredients:
1kg chicken
½ onion, grated
½ cup fresh cilantro, finely chopped
4-5 cups basmati rice
3 teaspoons oil
2 table spoons baryani spice mix
2 tablespoons ginger paste
1 teaspoon salt
2 chilies, finely chopped
1 slice bread
14 ounce diced tomatoes
2 teaspoon garlic past
How to make: Put onion, cilantro, ginger, baryani masala. Salt, chilies, and bread slice in food process. Mix the mixture with grounded chicken pieces. Make rice in rice cooker. Make chicken balls and fry in oil. Set the chicken balls aside. Fry onions until golden brown. Add baryani spice mix, garlic paste, and ginger paste, and tomatoes. Fry for 10 minutes. Add chicken balls back inches, add enough water to almost cover chicken balls. Cook for 15 minutes on low heat with cover on and then cook for 10 minutes cover off to dry water a little. When rice is cooked, layer rice and chicken balls mixture. You can also add food color, in order to make it more tempting. Put the mix in oven on low. Set at 300 degrees F. Cook for 30 minutes.
Enjoy the colorful and tasty Baryani.
1kg chicken
½ onion, grated
½ cup fresh cilantro, finely chopped
4-5 cups basmati rice
3 teaspoons oil
2 table spoons baryani spice mix
2 tablespoons ginger paste
1 teaspoon salt
2 chilies, finely chopped
1 slice bread
14 ounce diced tomatoes
2 teaspoon garlic past
How to make: Put onion, cilantro, ginger, baryani masala. Salt, chilies, and bread slice in food process. Mix the mixture with grounded chicken pieces. Make rice in rice cooker. Make chicken balls and fry in oil. Set the chicken balls aside. Fry onions until golden brown. Add baryani spice mix, garlic paste, and ginger paste, and tomatoes. Fry for 10 minutes. Add chicken balls back inches, add enough water to almost cover chicken balls. Cook for 15 minutes on low heat with cover on and then cook for 10 minutes cover off to dry water a little. When rice is cooked, layer rice and chicken balls mixture. You can also add food color, in order to make it more tempting. Put the mix in oven on low. Set at 300 degrees F. Cook for 30 minutes.
Enjoy the colorful and tasty Baryani.
Dal Makhni
Ingredient:
200 grm Urad (black) dal
300 grm Red beans
250 grm Onions
50 grm Ginger (Adrak)
100 grm Tomatoes
50 grm Green chilies
100 grm Butter/Ghee
5 clove Garlic (Lehsan)
Instructions:
Soak dal and red beans over night and boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.
200 grm Urad (black) dal
300 grm Red beans
250 grm Onions
50 grm Ginger (Adrak)
100 grm Tomatoes
50 grm Green chilies
100 grm Butter/Ghee
5 clove Garlic (Lehsan)
Instructions:
Soak dal and red beans over night and boil with water and salt, until the dal is soft. Chop the onions, Ginger (Adrak), green chilies and tomatoes. Fry all together in butter/ ghee until turn brown. Then add the boiled dal and red beans and allow simmering for 5 to 7 minutes. Serve hot with naan.
pakistani food..
Food Pakistan is rich in its flavor and taste. Some of the most delicious Mughal dishes forms the core of Food Pakistan. Pakistani Cuisine is very spicy and has been greatly influenced by the afghan, Iranian and Turkish cooking style.People in Pakistan love to consume different types of delicious chicken delicacies. In fact, chicken is one of the most important and loved dishes in Pakistan. Chicken is cooked in different Pakistani styles and the Pakistani Chicken Recipes are simply irresistible. Some of the important Pakistani Chicken Recipes are Chicken Jalferezi, Chicken Ginger, Chicken Keema, Chicken Tikkas, Creamy Chicken Tikka Curry and Chicken Korma.
Pakistani Food is very rich and spicy and oil is one of the most important ingredients of Food Pakistan. Pakistan is one of the important producers of oil in the world. Edible and vegetable oil is produced in large amount in Pakistan and this is used for cooking the delicious Pakistani Cuisine.
Pakistani Food is very rich and spicy and oil is one of the most important ingredients of Food Pakistan. Pakistan is one of the important producers of oil in the world. Edible and vegetable oil is produced in large amount in Pakistan and this is used for cooking the delicious Pakistani Cuisine.
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