Category Archives: Pakistani Delicacies

World’s Best Cuisine

Keema* Paratha*

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Keema Paratha is a lovely, non – vegetarian stuffed paratha and believe ,me its awesome …

Ingredients:

FOR FILLING

Roasted Mincemeat

FOR PARATHAS

Some lose wheat Flour
8 tbspns ghee
Paratha dough

Procedure:

-Marinade mincemeat with all the ingredients given under the heading of Filling. In a thick bottomed pot, place this whole mixture and cook it covered on very low heat.

-After 30 – 45 minutes, it will be cooked, take it out in a plate and allow it cool.

-Now make a kiwi Fruit sized ball and roll it on a lightly Floured surface. Place some Keema*, mixture on it and close all of its edges with Filling trapped in.

-Now roll it again into a nice chapatti and place it on hot Flat pan, tawa*.

-After sometime change its side and spread 1 tbspn of ghee on it and then change its side again.

-On the other side spread 1 tbspn of ghee and then change its side again.

-Change its sides Frequently and when it is hot red, remove From heat and serve hot with yogurt or sour cream.

-Do the same with others.

Outcome:

Tasty Keema parathas are ready to be served.

Ayesha's Kitchen

Tips:

-Cook meat well.

-No need of adding water while cooking mincemeat.

Servings

This will serve 4 persons easily.

Seasonal Fruit Chaat

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This chaat is made up of seasonal Fruits, you can add any other Fruit that is on Season …

Ingredients:

2 apples
2 bananas
4 strawberries
1 mandarin (Orange)(squeezed)
1 tspn chaat masala
½ pineapple sliced
125 ml. canned chickpeas or ½ cup boiled chickpeas
4 dates sliced

Procedure:

-Slice all the Fruits nicely and combine them in a deep mixing bowl.

-In a separate bowl mix 1 tspn of chaat masala with mandarin juice.

-Introduce this mixture to the Fruit Bowl and mix well.

-Keep aside For 20 minutes and serve.

Outcome:

Tasty Fruit chaat is ready to be served.

Ayesha's Kitchen

Tips:

-You can use any other Fruits which are easily available in markets.

Servings:

This will serve 4 persons easily.

*refer to glossary.

Saada Lachha Paratha

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Saada Lachhedar Paratha is one of the specialities of Punjab*. Try and love …

Ingredients:

Paratha dough

30 tbspns desi ghee*(For 10 Parathas)

Procedure:

-Divide Dough into ten equal portions.

-Take one and make a kiwi Fruit sized ball, roll it like a chapatti and spread one tbspn of ghee on it. Now very gently, Roll this wrap into a snake, Folding ghee side in.

Ayesha's KitchenAyesha's Kitchen

-Now with your hands roll this snake and make a thin, big snake.

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-Give it a coral, spiral shape, like in the picture below,

Ayesha's Kitchen Ayesha's Kitchen

-And press with your Fingers. Like this,

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-Roll this with a rolling pin and dust with some Flour wherever needed but avoid using lots of Flour.

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-Roll it into a chapatti and place it on hot Flat pan or Tawa*.

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-After 4 – 6 seconds turn its side and spread 1 tbspn of ghee on it. Then again turn and spread some ghee on the other half cooked side.

Ayesha's KitchenAyesha's Kitchen

: Ayesha’s Kitchen

-Turn Frequently until its golden brown and then take it out in a plate.

-So the same with rest of 9.

-Serve hot with pickle or any curry of your choice.

-And and and do not Forget Lassi.

Outcome:

Lovely, delicious lachhedaar paratha is ready to be served.

Tips:

-Avoid using lots of Flour while rolling.

Servings:

This will serve 10 persons easily.

Nihari

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Nihari is one of the Famous dishe sof Pakistan, it is basically a spicy beef stew which is very tender and very tasty. It requires a lot of time + a lot of effort but once it is made, you Forget all your effort and time, its very easy and believe me it is lovely. Do try this and let me know your remarks …

Ingredients:

1 kg beef (4-6 large pieces)
½ kg knuckle and marrow meat (beef)
1 ½ cup oil
1 tspn garlic paste
Onion sliced
50 gms of wheat Flour
Lots of water

MASALA

2 tbspns red chilli powder
Salt to taste
1 tspn nigella seeds
½ tbspn garlic powder
½ tbspn Fried dried onion
1 tbspn cumin seeds
2 bay leaves
1 tspn Fennel seeds
1 tbspn black pepper
½ tspn mace
1 spn nutmeg
1 tbspn ginger powder
1 tbspn black cumin
½ tspn cloves
½ cup lemon juice

Procedure:

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and stir and then add meat, bones and masala and Fry For Few minutes. Add 13 glasses of water and cover. Cook on very low heat until the meat is very tender (For beef it will take something around 6 – 8 hours).

-Dissolve 50 gms of Flour in 3 glasses of water (avoid lumps) and stir this mixture into the curry and stir well. Remove bones if you want to.

-Cook For 15 minutes and meanwhile Fry onions in rest of the oil.

-Add Fried onions + oil to the mixture and again cook on low heat For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy.

Outcome:

Tasty homemade Nihari is ready to be served.