Pakistani Food Recipes

1   INGREDIENTS

• Chicken 200grams
• Onion 2
• Capsicum 1
• Red Chili 1
• Mint 1 bunch
• Soya sauce 1 tablespoon
• Fish sauce 1 tablespoon
• Lemon juice 1 ½ tablespoon
• Ginger 1 teaspoon
• Sugar 1 ½ teaspoon
• Chili flakes ½ teaspoon

2   COOKING DIRECTIONS

1. Cut the chicken into small cubes.
2. Put the chicken in a non stick pan without oil and cook it on high heat.
3. Put soya sauce, fish sauce, red chili flakes and sugar in the pan and mix them well.
4. Add lemon juice, garlic and ginger into the sauce.
5. Add chicken and onions in it.
6. Cut the capsicum in fine slices and add it in pan and mix it well.
7. Pour some mint on it and its ready to serve now.

  

Chicken Karahi Recipe

 

 

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

Tikka Boti Recipe

 

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Aaloo Keema Recipe

 

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Palak Gosht Recipe Ingredients 1 Kg. mutton 1 Kg. Palak 1-1½ tsp. salt (according to taste) ¼ tsp. turmeric (Haldi) powder 1 tsp. chili (Lal Mirch) powder 4-6 tbs. oil 1 tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste 2 tomato-chopped 6-8 whole black pepper (Kali Mirch) 3-4 cloves (Laung) 2 black cardamom (Bari Ilaichi) ¼ tsp. cumin seeds (Zeera) 3-4 green chilies 1 small of ginger (Adrak)–sliced 2 tbs. corn or wheat flour 1 tbs. dry fenugreek (Methi) leaves - Kasuri Instructions Steam/blanch the Palak and grind. Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried. Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add ground Palak, Methi and flour. Cook till water dries. Garnish with fresh chopped green chilies. Serve with chapati or naan Serving: 6 -8 persons