Inside view of Kaa'ba ...... Beautiful
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Thursday, 25 September 2014
Monday, 15 September 2014
Pakistani Roti
Pakistan Roti / Chapati / Soft Phulka
| CHAPATI PAKISTANI BREAD | |
2 c. whole wheat flour
1/2 tsp. dry yeast 1/2 tsp. salt 1 tbsp. oil 1 c. water
Mix flour, salt, and yeast in a bowl. Combine the oil and water and slowly mix it into the dry ingredients. Let rise for 1-2 hours. Makes one dozen balls out of the dough using more flour as needed to keep them from sticking. Cover them with a wet towel until ready to use to prevent them from drying out. Preheat the oven to 500 degrees. Roll each ball into a flat round Chapati as thin as possible, sprinkling with flour as you go the help prevent sticking. Bank one side of each Chapati becomes light brown, remove it with the tongs and keep it in a towel. These can be eaten plain or with butter and served with soup, meat, and vegetables.
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Fruity Falooda
Fruity Falooda
Prep Time
15 Mins
Cook Time
30 Mins
Serves
As Desired
Ingredients
- For Falooda:
- Corn flour 1 cup
- Water 1 glass
- For Topping:
- Red jelly 1 packet
- Green jelly 1 packet
- Basil seeds 2tbsp (soaked)
- Milk 125 gm
- Kalakand 125 gm
- Pineapple 2-3 slices (chopped)
- Pistachios and almonds 25 gm
- Vanilla ice cream ½ liter
- Red syrup as required
- Ice as required (crushed)
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Cooking Directions
- Dissolve the red and green jelly separately in 1 cup of boiling water.
- In a saucepan boil the milk and add the kalakand.
- Mix well and turn the flame off
- Chop the pineapples and keep aside.
- Now dissolve the corn flour in 1 cup water.
- Pour this mixture into a non stick pan and allow to cook on a low flame.
- Continue stirring the corn flour mixture as it cooks.
- When the mixture begins to solidify pour it into the falooda mould.
- Keep a bowl of ice cold water ready.
- Allow the strands of falooda to fall into the cold water from the mould.
- Cut the red and green jelly into cubes.
- Take a falooda glass and add the prepared vermicelli to the base.
- Now add a few cubes of jelly followed by the crushed ice, kalakand mixture, soaked basil seeds, pineapple, a scoop of ice-cream and red syrup.
- Garnish with the sliced almonds and pistachios and serve.
Caramel Chocolate Cups
Caramel Chocolate Cups
Prep Time
Cook Time
Serves
Ingredients
- Melted Chocolate 200g
- Biscuits 2 cups
- Whipped Cream 2 cups
- Brown Sugar ½ cup
- Peanut Butter ½ cup
- Butter 50g
- Cream 1 cup
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Cooking Directions
- Melt chocolate and mix biscuits in it.
- Now set it in the glasses and put whipped cream on it.
- Now in a bowl mix brown sugar, peanut butter, butter and cream and put it in the glass.
- Then cool it and serve.
Crispy Grilled Red Masala Mackerel Fish
Crispy Grilled Red Masala Mackerel Fish
Prep Time
20 Mins
Cook Time
20 Mins
Serves
4
Ingredients
- Mackerel(250-300 g) 4
- Red masala paste:
- Sunflower oil 1 tbsp
- Ginger(grated) 1 tsp
- Garlic(grated) 2 tsp
- Red chillies(chopped) 2
- Chilli powder 1 tsp
- Turmeric 1/2 tsp
- Cumin(ground) 1 tsp
- Coriander(ground) 1 tsp
- Tomato puree 4 tbsp
- Jaggery 1 tsp
- Juice of lemons 2
- Salt
- To serve:
- Red onion rings
- Cucumber(sliced)
- Tomatoes(sliced)
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Cooking Directions
- Place the fish on a chopping board and make 4-5 deep diagonal slices on each side.
- Make the paste by placing all the ingredients in a food processor with a couple of tablespoons of water and mix until fairly smooth.
- Season well and spread this mixture over the fish, making sure it gets into the slits on either side.
- Place the fish on a grill rack and cook under a hot grill for 6-8 minutes on each side until cooked through and lightly charred at the edges.
- Serve immediately with the red onion rings, sliced cucumber and sliced tomatoes.
Tandoori Pomfret
Tandoori Pomfret
Prep Time
15 mins + 1-2 hr marination
Cook Time
30 minutes
Serves
2-3
Ingredients
- Pomfret fish 1 kg
- Ginger garlic paste 1 tbsp
- Cumin seed (roasted) 1 tsp
- Dill seed (roasted) 1 tsp
- Yogurt/Curd 4 tbsp
- Lemon Juice 4 tbsp
- Black pepper 1/2 tsp
- Paprika 1/2 tsp
- Salt to taste
- Oil 1/2 cup
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Cooking Directions
- Wash fish.
- Place all mentioned ingredients in bowl, mix and rub all over the fish.
- Marinate the fish for 1-2 hours.
- Bake fish in oven, at 160 degree for 30 minutes.
- Serve with fresh salad.
Baked Drumsticks
Baked Drumsticks with Garlic Sauce
Prep Time
15 Mins + 1 Hour
Cook Time
30 Mins
Serves
4 - 6
Ingredients
- Chicken drumstick 8
- Garlic paste 1 tsp
- Chili powder 1 tsp or to taste
- Garam Masala powder 1 tsp
- Paprika 1 tsp
- Salt 1 tsp or to taste
- Lemon juice 1 tbsp
- Black pepper ½ tsp
- Baking powder ½ tsp
- Oil 2 tbsp
- Bread crumbs 4 tbsp
- Peanut coarsely crushed 4 tbsp
- For Garlic Sauce:
- Yogurt 1 cup
- Garlic paste 1 tsp
- White pepper ¼ tsp
- Salt ¼ tsp
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Cooking Directions
- For Baked Drumsticks: Prick drumstick with a fork.
- Marinate them in black pepper, garlic paste, chili powder, garam masala powder, lemon juice and salt for 1 hour.
- Mix paprika, baking powder, bread crumbs and crushed peanuts together.
- Coat the drumstick in this mixture well.
- Place on a baking sheet and drizzle oil over them.
- Bake in a pre heated oven for 30 minutes at 180 degree C.
- Serve hot with garlic sauce.
- For Garlic Chutney: Mix all the ingredients well together.
Pakistani Food Recipe's
Pakistani cuisine
From Wikipedia, the free encyclopedia
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| This article is part of the series |
| Pakistani cuisine پاکستانی پکوان |
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Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour.[1]
Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindhare similar to each other and can be highly seasoned and spicy, which is characteristic of the flavors of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences.
International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masalas(mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be totally different from the mainstream Pakistani cuisine.
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