Pakistani Cooking Recipes: 2009

Wednesday, September 30, 2009

Tuesday, April 7, 2009

Tomato Salad

Prep Time 20 Mins
Cook Time
Serves 6

Cut medium-sized tomatoes into 1/4 inch thick slices. Cut each plum tomato and yellow cherry tomato in half.

INGREDIENTS

Tomatoes 3 medium sized
Plum tomatoes 3
Pint yellow cherry tomatoes 1
Bunch chives 1 small
Lime 1 large
Orange juice 1/3 cup
Honey 1 teaspoon
Salt 1/4 teaspoon
Freshly ground pepper
Lime slices for garnish

COOKING DIRECTIONS

Cut medium-sized tomatoes into 1/4 inch thick slices.
Cut each plum tomato and yellow cherry tomato in half.
Chop enough chives to measure 1 tablespoon.
Reserve remaining chives for garnish.
Squeeze juice from lime into small bowl.
Stir in chopped chives, orange juice, honey and salt.
Arrange sliced tomatoes around rim of platter.
Pile plum tomatoes and yellow cherry tomatoes in center of platter.
Drizzle salad with dressing, sprinkle with pepper.
Garnish with lime slices and reserved chives.
Makes 6 accompaniment servings.

Tropical Fruit Salad

Prep Time 15 Mins
Cook Time
Serves 2

Peel the grape fruits with a sharp knife, then cut into thin, round slices.

INGREDIENTS

Grape Fruits 2
Papaya (peeled, deseeded and sliced) 1
Lemon juice 2 tbsp
Sugar 2 tbsp
Sprig mint (leaves only) 1

COOKING DIRECTIONS

Peel the grape fruits with a sharp knife, then cut into thin, round slices.
Arrange on a serving platter with the papaya, and sprinkle with lemon juice and sugar.
Cover with cling film until ready to serve.
Setter over the mint, just before serving.

Seafood Salad

Prep Time 1 Hour
Cook Time
Serves 6

In a bowl, mix together crabmeat, shrimps, diced apple, green pepper pieces and lemon juice.

INGREDIENTS

Freshly cooked or canned crabmeat, drained 2 oz
Freshly cooked or canned shrimps, drained 2 oz
Unpeeled red apple diced 1 large
Green pepper cut into pieces 3
Lemon juice 1/2 tbsp
Lemon 4 slices
Lettuce leaves
Parsley
Curry sauce
Light sour cream 3 tbsp
Light mayonnaise 2 tbsp
Curry powder 1/8 tbsp
Green onion chopped 1 tbsp

COOKING DIRECTIONS

In a bowl, mix together crabmeat, shrimps, diced apple, green pepper pieces and lemon juice.
In a separate bowl, mix all curry sauce ingredients and refrigerate both.
Just before serving, mix the curry sauce and the seafood mixture.
Arrange lettuce leaves onto individual plates.
Evenly top with seafood mixture and decorate each plate with a slice of lemon and parsley.

Mango Salad

Prep Time 20 Mins
Cook Time
Serves 12

Mix all the ingredients except the lettuce and chill until ready to serve.

INGREDIENTS

Mangoes, cut in 1 – 1 1/2 inch cubes 2 kg
Cumin seeds, roasted & crushed 1/2 tsp
Black cumin seeds 1/4 - 1/2 tsp
Green chillies, finely sliced 2
Fresh mint leaves, chopped (keep whole for garnish) 1 tbsp
Juice of lemons 3 small
Salt 1/2 tsp
Iceberg lettuce

COOKING DIRECTIONS

Mix all the ingredients except the lettuce and chill until ready to serve.
Line a bowl with lettuce leaves.
Spoon mango salad on top and serve.

Afghani Biryani

Preparation Time: 20 minutes.
Cooking Time: 55 minutes.
Serves 6 people.

INGREDIENTS

1 kilogram lamb meat on the bone
11 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati rice good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
8 green cardamoms
1 teaspoon cumin seeds zeera
4 carrots, peeled and grated
1/2 cup green raisins
1/2 cup pine nuts.

COOKING DIRECTIONS

Cut meat into large pieces and wash thoroughly under cold tap water. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups.
Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.)
Put a layer of carrot, raisins and pine nuts on the top of rice. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up rice with a fork, then transfer it into to a heated serving dish. Serve with Raita.

Chicken Mughlai Biryani

INGREDIENTS

1 1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, ground
1/2 cup yoghurt
1/4 kg tomatoes
10 green whole cardamom
4 black whole cardamom
2 tbsp black cumin seeds
10 cloves
2 tbsp black pepper
2-4 bay leaves
2 cinnamon stick
2 tsp coriander powder
3 tsp salt
1/2 tsp white pepper
1 tsp ground nutmeg
1 tsp ground mace
2 green chilies chopped
1 tbsp lemon juice
1/2 cup oil
1 tbsp of saffron, dissolved in a cup of hot milk
5 cups rice

COOKING DIRECTIONS

Heat oil in a pan and add onions. Cook on medium-low heat until golden brown
Remove onions and add chicken to the pan, stirring until brown. Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger. Blend and add to chicken
Also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon
Add coriander powder, salt and white pepper
Cook for half an hour on medium heat
Stir frequently
When the water has dried up and the chicken is done, add nutmeg and mace

Boil rice in eight cups of water with salt and the remaining spices
Cook approximately for 10 minutes
Drain the water leaving the whole spices with the rice
In a pan, make alternate layers of rice and chicken
Add half of the lemon juice, remaining onions and the chilies
Pour 1/4-cup oil on the top along with the saffron/milk mixture
Place in pre-heated oven (350 degrees) for one hour

Dum-Pukht Biryani

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves 10

INGREDIENTS

Chicken, cut into pieces 1/2 kg
Basmati rice, boiled 3 teacups
Onions, finely chopped 3 medium
Ginger / garlic paste 3 tsp
Tomatoes, pureed 6 medium
Green chillies, finely chopped 6
Mint and coriander leaves, 3 tbsp
finely chopped
Chilli powder 1 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Desi ghee or oil 4 tbsp
Salt to taste

Baghar
Butter / oil 4 tbsp
Coconut powder 2 tsp
Sesame seeds 1 1/2 tsp
Cumin seeds 1 tsp

Garnish
Onions rings, golden fried 3 medium
Green chillies, sliced and fried 4
Mint and coriander leaves, 2 tbsp, finely choped
Garam masala powder pinch
Oil / desi ghee 4 tbsp

COOKING DIRECTIONS

In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.

Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 - 14 minutes.
Serve with raita.

Goanese Chicken Curry

Prep Time 15 Mins
Cook Time 30 Mins
Serves 6

Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt. Cook until all liquid is absorbed and chicken is half-cooked.

INGREDIENTS

Chicken, cut into 12 pieces 1 1/2 kg
Ginger paste 2 tsp
Garlic paste 2 tsp
paste of long green chillies 10
Medium onion 1
Instant coconut powder or dmilk of half a coconut 5 tsp
Tamarind water 1 tsp
Stalks curry patta 3-4
Potatoes 3-4
Dried red chillies 6
Masala (roast all ingredients on a griddle and finely grind together)
Coconut powder 1 tsp
Poppy seed 1 tsp
Sesame seeds 3/4 tsp
Almonds, skinned 15
Peanuts, skinned 2 tsp
Channa (chickpeas), skinned and roasted 2 tsp
Cinnamon stick 2 inch
Cloves 4
Papper corns 6
Cumin seeds 3/4 tsp
Turmeric 1 tsp
Salt to taste

COOKING DIRECTIONS

Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt.
Cook until all liquid is absorbed and chicken is half-cooked.
Roast whole onion on fire, peel and grind.
Heat oil, fry all masala including the onion on low heat, add curry patta and red chillies.
When masala changes colour to a light pink and gives off an aroma, add milk of coconut, chicken pieces and quartered potatoes.
Add tamarind water. Cook for another 10-15 minutes.
Serve with boiled rice.

Sunday, April 5, 2009

Mango Rice

Prep Time 20 Mins

Cook Time 40 Mins

Serves 8-10

Clean the rice and put it in boiling water. When it is about three quarters cooked, remove it from the heat.

INGREDIENTS

Rice 3 lb

Green mangoes 6 medium sized

Green chilies a few

Grated coconut 3 cups

Gingelly oil 1 1/4 pints or

Ghee 1 1/4 lb

Mustard seeds 1 tbsp

Black gram dhal 1 tbsp

Cumin seeds 1 tbsp

Curry leaves a few

Turmeric powder a little

Salt to taste

COOKING DIRECTIONS

Clean the rice and put it in boiling water.

When it is about three quarters cooked, remove it from the heat.

Drain the excess water and allow the rice to cool.

Add the turmeric powder and half the quantity of gingelly oil (or ghee). Mix well.

Cut the mangoes into tiny pieces or grate them.

Grind the cumin seeds, half the chilies, salt to taste and the coconut gratings.

Mix it with the mango pieces and add it to the cooked rice.

Fry the mustard seeds gram dhal, curry leaves and the remaining chilies in oil.

Add to the rice. Mix well.

Allow to cool and serve.

Bajra and Beef Kababs

Prep Time 3 Hours
Cook Time 20-30 Mins
Serves 6-8

Add all ingredients to the beef except tomatoes, increase or decrease quantity of bajra flour (should bind well).

INGREDIENTS

Beef, finely hand-chopped 1 1/4 kg

Bajra flour 250 g

Yogurt 250 g

Spring onions, finely chopped 10-12

Green chillies, finely chopped 12-15

Fresh coriander leaves, finely chopped 1 bunch

Tomatoes, skinned and chopped 2 medium

Salt to taste

COOKING DIRECTIONS

Add all ingredients to the beef except tomatoes, increase or decrease quantity of bajra flour (should bind well).

Leave to marinate for 2-3 hours. Knead well.

Add tomatoes just before frying.

Heat oil, take about 1 tsp of the marinated beef and drop gently into oil and fry.

Do not turn the kababs immediately, as they will break.

Lower heat to medium and turn over once.

Remove and place on paper to drain extra oil. Serve hot.

Saturday, April 4, 2009

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