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. […]