Tag Archives: Pakistani

Chappal Kabab

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Chappal kabab is a North Pakistani dish which is very famous all over Pakistan. This dish is full of flavors and aromas. Try this recipe as it is the best and the easiest recipe of this wonderful dish you can ever think of….

Ayesha's Kitchen

Ingredients:

  • 1 kg mincemeat Beef/ chicken/ Lamb
  • ½ kg fat (Charbi) (ground)
  • Salt to taste
  • 1 tbspn red chilli flakes/ powder
  • 1 tbspn crushed pomegranate seed
  • 2 eggs omelette (Scrambled or chopped)
  • 2 tbspns chopped green coriander
  • 1 tbspn chopped mint
  • 1 tbspn cracked dry coriander
  • 2 onions chopped in food processor
  • 4 – 8 green chillies chopped fine
  • 1 tomato (deseeded and chopped fine)
  • 1 tbspn butter (soft)
  • 1 tspn gram flour (besan)
  • 1 tbspn garam masala
  • 1 tspn chopped
  • 1 tspn chopped garlic

FOR FRYING

  • Oil for shallow frying
  • Tomato slices
  • Some lose corn flour

Procedure:

-Combine all the ingredients given above for kabab mixture and mix well.

-Heat oil in a skillet sort of frying pan.

-Now, with wet hands take some mincemeat and press it in a way that they are 0.5 cm thick and spread all over your finger area. Dust it with some corn flour and place one tomato slice it in the middle of the kabab and press.

-Fry until it is cooked.

-Take it out in a serving dish and serve hot with Kandhari naan and mint sauce.

-Do the same with remaining mincemeat.

-Delicious homemade Chappal kababs are ready.

Tips:

-Finely chop omelette and make sure you don’t add any seasoning to this omelette.

Servings:

This will make 6 – 8 chappal kababs.

Gajar Halwa (Carrot Halwa) (Ayaz Recipe)

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Gajar Halwa (Carrot Halwa)

Gajar Halwa or Carrot halwa is a Pakistani Sweet dish made of grated carrots and full cream milk scented with cardamom and garnished with nuts, its a wonderful recipe and probably the easiest recipe on this planet for this South Asian yummy and nutritious sweet dish …

Ayesha's Kitchen

Ingredients:

  • 1 cup sugar
  • 1 kg carrots (peeled and grated)
  • 2 litre full cream milk
  • 1 tspn cardamom powder
  • Some almonds for garnishing

Procedure:

-Boil milk and add cardamom powder in it. After 2 minutes, add carrots and let it cook on medium heat for 15 minutes. Now add sugar and cook it for 40 minutes on low medium heat or until the milk is evaporated and “khoya” (milk solids) is made.

-Now stir well on medium heat and after simmering it for 5 minutes, take it out in a serving dish and garnish with some almonds, pistachios and other nuts.

-Serve hot as sweet dish.

Tips:

-Keep an eye on it and make sure that it does not stick to the bottom of the pan.

-It is a bit time consuming recipe…… so be patient.

Serving:

Serves 6.

Pista Kulfa

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Pista kulfa is like an ice cream dessert which is very famous in Pakistan. Pakistanis love this dish and always miss it when they are away from their country … Try this lovely and easy recipe and I am sure you are not going to believe your cooking skills … LOL

 

Ayesha’s kitchen

Ingredients:

  • 0.5 litre blue top milk/ fresh full cream milk
  • 1 tin sweetened condensed milk
  • 200 gms cream
  • 1 ½ tbspn Rice flour
  • 1 ½ tbspn corn flour
  • ½ cup chopped pistachios
  • Some green food colour (OPTIONAL)
  • 1 tbspn rose water or kewra essence

Procedure:

-Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.

-Now add condensed milk and stir well. Add pistachios, food color and kewra essence.

-Cook for 15 minutes.

-Now in ¼ cup of milk mix rice flour and corn flour and add this mixture to the cooking mixture and stir well.

-Add cream and turn off the flame.

-Now take it out in a mould and freeze over night or for 12 hours.

Servings:

This will serve 8 people.

Namak Gosht

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Namak gosht is entrely a Pakistani delicacy which is not so famous but people who know about it, love it,…. it is cooked with green chilli paste and black pepper without tomatoes and red chilli powder, try it, love it and comment it …

Ayesha's Kitchen

Ingredients:

  • 3 tbspns green papaya paste
  • 1 kg goat meat
  • 2 large onions
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 4 green chillies (crushed)
  • 4 green chillies julienne
  • Some chopped cilantro leaves
  • 1 tspn mint paste
  • 1 cup oil
  • 1tspn nigella seed powder
  • 1 tbspn cracked black pepper
  • Some whole garam masala (1 cardamom, a pinch of fenugreek seeds, 2 cloves, a big piece of cinnamon stick, few cumin seeds)’
  • 1tspn ginger paste
  • Some ginger julienne (for garnish)
  • Some salt
  • 2 cups yogurt
  • 1 tspn turmeric

Procedure:

IF COOKING MEAT DRECTLY IN MASALA

-Marinate the meat with papaya paste if you are going to cook the meat directly in masala.

-Heat oil in a pan and fry onions, ginger paste and whole garam masala in it for 5 minutes. Now add marinated goat meat and fry for 5 – 6 minutes until the meat starts changing its color. When the moisture evaporates, add yogurt and other spices and coo well.

-Cook it covered on low heat for 30 minutes or until its well-cooked and the oil comes up to the masala surface.

-Add green chilllies, coriander and ginger and serve hot with naan.

IF COOKING MEAT AFTER BOILING

-In a deep pan add everything except, green chillies, ginger and cilantro and boil in 3 cups of water until the meat is well-cooked and masala is formed. Now add yogurt and roast the meat. Cook on low heat until it is done.

-Now stir and simmer.

-Add garnishing material and serve hot. (The taste is just the same)

IF COOKING IN PRESSURE COOKER

-In a pressure cooker heat oil and fry onions, whole garam masala and ginger paste for 5 – 10 minutes or until the onions are lightly brown. Add meat and stir fry. When the moisture evaporates, add yogurt and other spices and give it pressure for 30 minutes on low medium heat.

-Now very carefully open the lid and stir and simmer. Add some water if needed.

-Now add garnishing material and serve hot with nan or tandoori roti.

Bihari Kabab

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Bihari kabab is one of the famous and delicious Pakistani dishes…. You can find this in Food Street, Lahore and many other places and believe me its so spicy and yummy that it will make your day …

Ayesha's Kitchen

Ingredients:

  • 1 kg boneless beef strips or chicken (breast strips)
  • Some olive oil to glaze the pan
  • 1 cup raw papaya paste (green papaya paste)(with skin)
  • 1 ½ cup fried onions
  • 1 tbspns ginger garlic paste
  • 1 cup plain yogurt
  • ¼ cup vinegar

SPICES

  • 2 tbspns coriander powder
  • 2 tbspns red chilli powder
  • 1 tspn paprika
  • Salt to taste
  • 1 tspn red chilli flakes
  • Some carom seeds
  • 2 bay leaves (powder form preferred)
  • 1 tspn black cumin
  • 1 tspn cumin powder
  • 1 cardamom black (crushed)
  • 1 green cardamom (crushed)
  • ½ tspn garam masala

FOR GARNISHING

  • 2 green chillies sliced
  • Some coriander chopped

Procedure:

-In a mixing bowl mix all the ingredients except oil, green chilllies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands)

-If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 90 minutes.

-If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

-Take your dish out on a plate and serve hot with garlic nan or tandoori roti.

Mutton Karahi

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This is a wonderful dish which will make your day and the best thing is that red chilli powder is not added in it. It is made in cracked black pepper, tomatoes and normal salt. Do try this and enjoy your Eid with family and friends …

Mutton Karahi

Ingredients

  • 750 gms diced lamb/ mutton or beef (You can use meat with bones, there is no difference in the method of cooking and preparation)
  • 2 onions sliced (medium to large size)
  • 1 cup oil
  • 2 tbspns meat tenderizer (best meat tenderizer is green papaya paste)
  • 1/2 cup vinegar
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn red chilli paste (OPT) (For Hot Flavour)
  • ½ tspn cinnamon powder (fresh)
  • 2 cloves and 2 big cardamoms crushed
  • 1 tbspn cracked black pepper
  • ½ tspn of nigella seeds (kalonji seeds)
  • 2 tomatoes
  • 1 cup yogurt
  • A pinch of turmeric

FOR WHOLE GARAM MASALA

  • 1 big cardamom
  • 1 small cardamom
  • 1 stick of cinnamon
  • Few fenugreek seeds and leaves
  • ½ tspn cumin seeds

FOR GARNISHING

  • 2 – 4 green chillies sliced vertically
  • A bunch of green fresh coriander chopped
  • Few juliennes of ginger

Procedure:

-Marinade meat in vinegar and meat tenderizer (best meat tenderizer is green papaya paste) for 12 – 14 hours.

-Heat oil in a deep pan and add onions and whole garam masala and fry until onions change their color. Now add lamb pieces, turmeric and ginger garlic paste. Stir fry for 10 minutes. Now add salt to taste on low medium heat cook the meat.

-When the moisture vanishes and oil comes up, add yogurt and tomatoes and other spices except black pepper and cook on low heat until it takes a form of masala. This process will take approximately 20 minutes.

-Now add black pepper and stir. Take it out in a dish and garnish with garnishing ingredients written above.

-Serve hot with naan bread or tandoori roti.

Outcome:

Tasty and aromatic mutton karahi is ready to serve.