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Pakistan (Pakistani Recipes)

World Cuisine Recipes

    Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy to mild, although spicy seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well.
Chicken Tikka

2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic, minced
2 teaspoons ginger, fresh, grated
4 tablespoons plain yogurt (full fat)
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper, ground
Vegetable oil
Cooking Instructions:
Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.
   Grill method: Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
   Oven method: Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
Garam Masala

1 tablespoon cardamon seeds
1 stick cinnamon
1 teaspoon cumin seeds, roasted
1 teaspoon cloves
1 teaspoon black pepper
1/2 teaspoon nutmeg, freshly ground
Cooking Instructions:
Into a hot cast iron frying pan, put the cumin seeds. Toss for about 30 seconds and remove seeds. Mix spices together and put into grinder and grind to fine powder. Put into glass container and let stand for at least 2 days before use.

1/2 pound Chickpea flour
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion - chopped fine
1 large potato, 1/4" cubes
Oil for deep frying
Water, enough to make paste
Optional Ingredients:
Fresh chilies
Cooking Instructions:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown. Serve with dipping sauces.
Vegetable Cones

3 boiled potatoes
5 french beans
1/2 cup boiled green peas
1 carrot
10 cauliflowerettes
1 capsicum
1 big onion
1″ piece ginger
1 tsp chilli powder
Salt to taste
Oil for deep frying
For Filling:
10 whole fried cashewnuts
1tbsp chopped walnuts
1/2 tsp raisins
12 small cubes paneer
To Coat:
3 tbsp plain flour
1 tbsp corn flour
4 tbsps breadcrumbs
To Garnish:
A few lettuce leaves
Sliced onions
Sliced cucumber
Sliced tomatoes
Par boiled beetroot slices, optional
Cooking Instructions:
Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well. Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce.
Three Vegetable Salad

300 g broccoli
300 g cauliflower
1 small yellow pepper
1 small red pepper
1 small green pepper
For Dressing:
5 tbsp. tahini
6 tbsp. lemon juice
5 tbsp. water
2 garlic clove, crushed
Salt and pepper
Sesame seeds for garnishing
Cooking Instructions:
Prepare broccoli and cauliflower. Remove any of the coarse stalk and break into florets. Wash and blanch in boiling water for 3-5 minutes or until tender but crisp. Drain and refresh under cold running water. Halve the peppers, remove seeds and slice thinly. Place peppers, broccoli and cauliflower in a salad bowl. Prepare the dressing, put tahini, garlic, lemon juice, water and salt and pepper in a small bowl. Whisk until well blended. Pour dressing over the salad and toss lightly. Sprinkle with sesame seeds and chill for several hours before serving.
Tandoori Chicken Pockets

1\3 cup plain yogurt
2 tbsp. Chicken tandoori masala
4 boneless chicken thigh
4 Shami rotti
1 Cucumber chopped
1medium tomato, peeled
2 tbsp. Plain yogurt
2 tbsp. Chopped mint
Cooking Instructions:
Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once. Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly.
   To make filling: Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami rotti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately.
Stuffed Purri

2 cup flour
3/4 cup water
1/4 tsp soda bicarbonate
2 tblsp liquid milk
2 cup mashed potato
1/2 cup chopped onion
1 tsp crushed garlic
1 tblsp chopped coriander
1/2 tsp chopped green chilli
2 tblsp oil
1/2 tsp whole cumin
Oil for fry
Salt to taste
Cooking Instructions:
Combine flour with bicarbonate, salt, water and milk, knead untill smooth and homogeneous dough. Divide dough into walnuts size balls , arrange in tray. Fry onion and garlic in oil, add green chilli, parsley, potato,cumin,and salt, stir over low heat for 10 minutes. Fill dough with filling , shape and fry in oil, serve hot.
Steam Roast

1 Chichken full or cut in 4 pcs
2 Curd 1 cup
3 ginger,garlic paste 1 tsp
4 worchestor sause 2 tbs
5 salt 1 tsp or as per taste
6 red chilly pwd 1 tsp or as per taste
7 black pepper 1/2 tsp
8 lemon juice 3 tbsp, optional
Cooking Instructions:
First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and aplly on the chicken and marinate for about 4 hrs in the fridge. Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in stesm for about 15-20 mins or till done.Remove the Lid your simple yet delecious Steam Roast will be ready to eat.
Steam Fish

1/2 kg Fish (without kanatas)
4-5 pieces Garlic
1 small piece of Ginger
1-1/2 kg Curd
1/2 tsp black pepper
1 piece daar cheeni
Salt to taste
2 tbsp White Zeera
1/2 tbsp ajwain
Cooking Instructions:
Wash fish , rub salt and Ajwain (freely) in it and leave it for 1 hour. Wash again and leave in fridge for an hour. Add all ingredients, like Garlic, ginger,zeera, salt, daarcheeni, ajwain, black pepper and grind together. Add curd in the above ingredients and grind it again. Rub this mixture in fish and keep it in fridge for 2 hours. Then put in an open mouth pan and without oil keep on low heat until it becomes tender.
Spicy Potato Wedges

4 large potatoes
Oil for frying
3 tbsp. corn flour
1 large onion, peeled and finely chopped
1 tsp. garlic paste
1tsp. ginger paste
1 tsp. cumin (zeera)
1\2 tsp. mustard seeds
1 1\2 tsp. garam masala
1 tsp. chilli powder
1 tsp salt or according to taste
4 tbsp. lemon juice
1\4 cup fresh coriander leaves, chopped
Cooking Instructions:
Wash and pat dry potatoes, and cut into 1\2 inch thick wedges. Boil in salted water or sprinkle salt and microwave, until almost tender, but still retain their shape. Drain and keep aside to cool. Toss the wedges in corn flour. Heat oil in medium pan. Add onions, garlic and ginger, sauté for about 5 minutes or until onion is tender, but not brown. Add mustard seeds, cumin, garam masala, chilli powder and salt, sauté for 2 minutes, until fragrant. Heat 2 tablespoon oil in a medium pan and fry wedges, in small batches until golden and crisp, about 5 minutes. Remove from pan, keep warm, repeat with remaining wedges. Reheat the sauce and pour over the wedges, carefully toss the wedges with the spicy sauce. Add coriander and lemon juice, toss or stir carefully and transfer to a serving dish. Serve immediately. Serve with roasted chicken or lamb.
Spicy Baked Fish

1 kg rohu or any other firm white fish fillets
2 tbsp. lemon juice
2 tsp. salt
2 tbsp. garlic paste
2 tbsp. ginger paste
3-4 green chilli, crushed
2 tsp. red chili powder
11/2 tsp ajowan (carum)
1/2 level tsp ground turmeric
2 tsp. ground Coriander
1 tsp. garam masala
Lemon juice or vinegar
1 1/2 tsp. chat masala
 Cooking Instructions:
Wash and pat dry fish. Cut into1inch cubes. Rub the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour. Combine garlic, ginger, green chilies, chili powder, ajowan, turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 25-35 minutes or until cooked through. About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and return to the oven until cooked. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices.
Pakora Dipping Sauces

Pakora Dipping Sauce (Tamarind)


1/4 pound tamarind pulp
1 teaspoon salt
1/4 teaspoon red chile powder
2 teaspoons sugar
1/2 cup water
Cooking Instructions:
Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle. If its already ground, then just mash it and mix other.

Pakora Dipping Sauce (Yogurt)
1 cup yogurt, plain
1 tablespoon garlic, minced
1 tablespoon ginger, freshly grated
Cooking Instructions:
In a mortar and pestle, mix the garlic and ginger together. Transfer to a bowl and add yogurt and mix well.
Shami Kabab

500 g lean ground beef
100 g Chana dal
1 onion, skinned and roughly chopped
7-8 garlic cloves, skinned
1 inch piece of ginger, peeled and roughly chopped
4 black cardamoms
1 tsp. cumin seeds
1 inch cinnamon stick
1 tsp. whole black pepper
6 Whole cloves
2 tsp. Chili powder
1 tsp. salt
300 ml water
1 egg beaten
1/2 cup finely chopped fresh coriander leaves
3-4 green chilies, finely chopped
Oil for shallow frying
Cooking Instructions:
Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
   Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape. Add coriander leaves and green chilies to the paste and mix well. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil. Serve hot with Pullao, Nan, and Podinay ki Chutney.
Samosa dough:
2 cups flour, all-purpose
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons water
Cooking Instructions:
Sift flour into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved. Add the water and mix until you have a soft dough. Now knead the dough for 10 minutes. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes. Knead the dough again and divide it into 8 equal portions. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 7 inches in diameter. Now cut the circle in half with a sharp knife. Take one of the half circles and fold it to make a cone. Seal the edge with a little water on your fingers. Press the edges to make the seal tight. Now fill the cone with the stuffing and close the cone by the same method. Fry the samosa in a deep fryer or in 1/2 inch vegetable oil in a pan until golden brown. Serve with dipping sauces and chutneys.

Samosa filling (Spicy Chick Pea)

1 pound boiled chick peas (garbonzo beans), ground
1 med onion, chopped fine
1 tomato, chopped
1 teaspoon salt
1 teaspoon red chillies, chopped
1 teaspoon coriander powder
2 tablespoons garlic
2 tablespoons ginger, fresh, grated
1 teaspoon garam masala
1 tablespoon vegetable oil
Cooking Instructions:
Soak the chick peas overnight in water. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours. Place the chick peas into a blender with a little water and puree. Put the pureed chick peas into a skillet and add all the other ingredients. Add 1 cup of water and cook over medium heat until all the water is completely taken up. Allow filling to cool before using to fill samosas.

Samosa Filling (Spicy Meat)

1 pound minced meat (beef, goat or chicken)
1 medium onion, chopped fine
1 tomato, chopped
1 teaspoon salt
1 teaspoon red chillies, chopped
1 teaspoon coriander seeds, roasted, ground
1 teaspoon cumin seeds, roasted, ground
2 tablespoons garlic
2 tablespoons ginger, fresh, grated
1/2 teaspoon
1 tablespoon oil
Cooking Instructions:
Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up. Let stuffing cool.

Samosa Filling (Spicy Potato)

3 pounds Boiling potatoes (4-5 potatoes)
1 1/2 teaspoons Salt
1/2 teaspoon red chili pepper, ground
1/2 teaspoon black pepper, ground
4 tablespoons vegetable oil
1 medium onion, chopped fine
1 cup peas, frozen or fresh (not canned)
1 tablespoon ginger, fresh, grated
1 small green chili pepper, seeds removed, chopped fine
3 tablespoons cilantro (coriander), fresh, chopped up
3 tablespoons water
1 teaspoon coriander seeds, roasted, ground
1 teaspoon garam masala
1 teaspoon cumin seeds, roasted, ground
2 tablespoons lemon juice
Cooking Instructions:
Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow stuffing to cool before filling the samosas.
Shakarkandi Kay Chips

Sweet Potato 500 g
Oil for frying 8 tbsp.
Chilli powder (depending on the spiciness required)
Salt to taste
Cooking Instructions:
Heat the oil in a frying pan for few minutes. Cut sweet potato into very thin round pieces. Deep fry the pieces in the oil till they are crisp, drain excess oil on a kitchen towel & allow this to cool. Sprinkle Chilli Powder and Salt and mix well.
Pasanday Cutlets

1/2 kilo pasande (fillets of beef cut into about two inch square pieces)
2 tsp. garlic paste
2 tsp. ginger paste
1 tsp. salt
1 tsp. chilli powder
1 tsp. garam masala
1\2 tsp. ajowan
2 eggs beaten
Bread crumbs
Cooking Instructions:
Combine meat, garlic, ginger, salt, chilli powder, garam masala and ajowan in a medium pot. Cook over low heat for about 15 minutes, or until meat is almost tender and water has completely evaporated. Transfer to a plate and keep aside to cool. Dip the cutlets first in egg, then coat with the bread crumbs. Heat oil in a frying pan over medium-high heat and fry the cutlets for about 5 minutes or until golden brown. Transfer to a plate lined with double thickness of paper towels. Serve hot with French fries and ketchup.
Papri Chaat

For papri:
1 cup plain flour
2 tsp. oil or ghee
1/4 tsp. ajwain seeds
Salt to taste
Oil to deep fry
For chilli pakora:
15 green chillies
Salt to taste
1 tsp. lemon juice
1/2 cup gram flour (basen)
1 tsp. hot oil
Oil for deep frying
For Assembly:
1 large potato, boiled and diced
1 medium onion, peeled, choppd
1 tomato, diced
2 green chillies, chopped
Salt to taste
1 tsp. red chilli
1 tsp. chaat masala
1 tsp. garam masala
1 cup whisked yogurt
1/2 cup sweet tamarind chutney
1 tbsp. mint chutney
Cooking Instructions:
Make Papri: Sift flour, ajwain, salt in a bowl. Pour in melted ghee or oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
   Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container.
   For chili pakora: Slit chilies, deseed and rub with salt and lemon juice. Keep aside for 5 minutes, Pat dry with kitchen towels. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly. Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside.
   Assembly: Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.
Meat Rice Kabab
1/2 Kg minced meat, beef
1 cup rice, boiled
1 tsp red chillies powder
1/2 tsp black pepper powder
1 big chopped onion
2 to 3 tbsp chopped coriander
2 tbsp chopped pudina
1/2 tsp garam masala powder
1 1/2 tsp salt or to taste
1/2 tsp ajinomoto 11. oil for frying
For Coating:
1 egg
1/2 cup flour
Till (sesame seed)
Cooking Instructions:
Boil the meat pieces with all the above masala paste and dry them completely. Then coat each put into egg then bread crumbs. Deep fry till golden brown. Serve hot with tomato sauce.

World Cuisine Recipes


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