Achar Gosht

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Ingredients: 1 kg mutton 1 kg yogurt 2 Onions, chopped 1 teaspoon Mustard seeds 1/2 teaspoon Fenugreek seeds (methi Dana) 1/2 teaspoon teaspoon Cumin seeds 1/2 teaspoon Fennel seeds (saunf) 1/2 teaspoon Onion seeds (kalonji) 6 red chilies 2 tbsp – ginger-garlic paste 1 tsp – turmeric powder 1 tsp – coriander powder 1 tsp […]

Karahi

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A favourite Pakistani curry isKarahi, which is either mutton or chicken cooked in a cooking utensil called karahi, which is similar in shape to a wok. Lahori Karahi incorporates garlic, ginger, fresh chillies, tomatoes and select spices. Peshawari karahi is a simple dish made with just meat, salt, tomatoes and coriander. Ingredients: 2 kg cube size boneless chicken 1/2 cup oil 1 tablespoon crushed ginger […]

Shami Kabab

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Shami kebab (Urdu: شامی کباب, Hindi: शामी कबाब), is a popular Pakistani  style of kebab, that is composed of small patty minced mutton or Beef, ground chickpeas and spices. Shami kebabs are an extremely popular snack in Pakistan. They are often garnished withlemon juice and/or sliced raw onions, and are usually eaten with chutney made from mint or coriander. They are also served along with Sheer Khurma on Muslim Eid Days. Ingredients Mince meat 250 […]

Kofta

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Kofta is a Middle Eastern and South Asian meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Pakistan and Iran, koftas are usually made of beef and chicken. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice, leeks and some other ingredients. The (Kufteh Tabrizi) is also very […]

Siri Paya

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Siri paya (Urdu: سری پایے) is a traditional breakfast dish of Pakistan Iran and Afghanistan. The main ingredients of the dish are the two ends of a cow, goat or lamb; Siri means the head of the animal and paya means the feet. It is considered a delicacy. Historically, when people used wood or coal as a cooking fuel, women would start this dish at night and […]

Sarson ka Saag With Makai ki Roti

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Sarson Da Saag (Sarson ka saag, in  Urdu) is a popular curry in the Punjab region ofIndia and Pakistan made from mustard leaves (sarson) and spices. It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified […]

Sajji

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Sajji is a native dish of the desert province of Sindh,Balochistan, Pakistan that is popular inBalochi cuisine. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the ‘rare’ stage. It is […]

Sheermal

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Sheermal or Shirmal (Persian: شیرمال‎), is a saffron-flavored traditional flatbread made in Iran,Pakistan, Lucknow region of India, probably from Persian influences. It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked intandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. […]

Paratha

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It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread […]

Dal Chawal

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Prepared with rice and pulses, dal chawal is a popular dish in Pakistan. Eaten with many varieties of pusles, e.g moong, masoor, chana, arhar, etc. Pickle or Chati is also seved with it. Dal Chawal is simpler and quicker recipe to cook in most of Asian countries like India, Pakistan, Sri- Lanka and Bangladesh. [nggallery id=115] Recipe […]

Haleem

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Haleem (Arabic: حلیم‎, Urdu: حلیم, Persian: حلیم‎, Bengali: হালিম) is a thick Arabic,[1] Persian,Turkish, and Pakistani cuisine dish. In Anatolia, Iran, the Caucasus region and northern Iraq, other variations of Haleem, Keşkek and Harisa, are popular. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during Ramzaan andMoharram months of Muslim Hijri calendar, particularly amongst Iranian, Pakistani and Indian Muslims. In […]

Halwa Puri

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The food originated in northern India in modern day Pakistani Punjab and Indian Punjab and usually in Pakistani Punjab it is eaten as a breakfast on weekends in cities like Lahore, Faisalabad and in many other cities. It is served as prasada by Hindus and Sikhs in the Indianstates of Punjab, Haryana, Himachal Pradesh, Uttarakhand, Uttar Pradesh, Bihar, and Madhya Pradesh Halwa Poori is eaten at all times, but it is usually a […]

Chapli Kabab

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Chapli kebab is a patty made from beef mince, and is one of the popular barbecue meals in Pakistan and Afghanistan. The word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The dish originates from MardanMardan is famous for chapli kabab not only locally but also internationally. Umar Kabab […]

Nihari

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Nihari (Urdu: نہاری) is a popular meat dish of South Asia. Its roots lie in the Muslim Nawabkitchens, having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh, long the seat of the Nawab of Avadh though it is also relished by non-Muslim foodies. The word Nihar originated from the Arabic word “Nahar” (Arabic: نهار‎) which means “day” (opposite to night) or the light between sunrise (Fajr) and sunset. […]

Qorma

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Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating inSouth Asia or Central Asian which can be made with yogurt, cream, nut and seed pastes orcoconut milk; it is usually considered a type of curry. Recipe in Urdu: گوشت آدھا کلو (ادرک پچاس گرام (باریک کَٹا ہوا دہی آدھا کپ لہسن چھ جوے پیاز تین عدد گھی آدھا کپ کیوڑہ آدھا […]

Biryani

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Biryani, biriani, beryani or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means “fried” or “roasted”.[1] The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent […]