Pakistani Food Recipes

[ghazi52]

Pickle meat recipe
Ingredients

Beef 1 kg
Yogurt 1/2 kg
Onion 1
Green chili 8 to 10
Red chili crushed 2 tbsp
Ginger chopped 1 tbsp
Aniseed 1 tsp
White cumin 1 tsp
nigella seeds 1/2 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Red chili powder 1 tbsp
Dried mango powder 1 tbsp
Cumin powder 1 tsp
Salt as required
Oil 4 tbsp

Cooking Directions

Take a bowl, add a little yogurt, red chili powder, dried mango powder, cumin powder and salt and mix it well.
Cut green chilies from the center and fill paste in it. Keep it on a side.
Now fry ginger, garlic and onion in oil for 2 to 3 minutes.
Then add meat and cook it well.
Add water in it and leave to tender.
Mix yogurt, red chili, aniseed, white cumin, nigella seeds, mustard seeds, fenugreek seeds and salt in a bowl and add in meat. Cook it more.
Now pour water as you required to make a thick gravy and place green chilies on meat and cover the pan for a while.

Dish out and serve it.

 

[ghazi52]

Sarson ka saag

Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green curry.

Sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens.

Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming.

All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained.

To make sarson ka saag recipe blend mustard leaves and spinach to a coarse mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the sabzi. Next, add the course palak sarson mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black.

See why we think this is a healthy sarson da saag recipe? Mustard leaves are the storehouse of many phytonutrients that have health promotion and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut.

Mustard leaves in sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions.

A dash of spice powders add more zing to this delicious sarson ka saag, making it a treat to the taste buds.

Serve this delicious Sarson ka Saag with Makki ki Roti and a dollop of butter or makhan topped over it, to make a satiating meal.

 

[ghazi52]

Best Mutton Pulao Recipe

Ingredients for yakhni

1 kg Mutton
1 kg rice
10 cloves garlic
2 inch piece Ginger
3 tablespoon Coriander seeds
3 tablespoon Fennel seeds
4 Bay leaf
4 Cinnamon
6 green cardamom
3 Black cardamom
8 Clove
10 Black Pepper
1 tsp Black cumin seeds
Kabab cheeni 10 to 12
green chillies 4 to 6
Salt as required
Other Ingredients
Oil 3/4 to 1 cup
Bay leaves 4-6
Onion 3 medium
Ground garam masala 1tablespoon
Yogurt 1 cup
green chillies 6-8
Badyan ka phool 2
Green cardamom 6
1 tbsp powder of nutmeg and mace and green cardamom

Cooking Directions:

Fill a pan with glass water ( andazay sey ) and put meat in it.

Place the pan on the medium heat then add one small chopped onion, garlic, ginger, kabab cheeni, salt, fennel seeds and coriander in the water. Let it to be cooked very well.

When half of the water gets dry, take the meat out of pan and strain the yakhni.

Heat the oil in another pan, fry chopped onion till brown then add meat. Add yogurt and ground garam masala and powder Nutmeg mace (jaifel, javetri) and black cardamom.

Saute it for five minutes then add yakhni and the rice with whole garam masalay, bay leaves, badyaan, green cardamom and cover the pan. When all the water absorbed by the rice put spread some fried onion on top and keep it on the low heat for 20 minutes then serve with Raita, salad and chutney. Enjoy!

 

[truthseer]

Glad you said pulao and not biryani.

Need to make Saag soon, only had it at a punjabi friend's house, but now there's a recipe

 

[ghazi52]

How to make Chicken Karahi Jhat Pat:

Chicken half kg
Dried coriander powder a teaspoon
Red pepper powder half teaspoon
Turmeric one quarter teaspoon
Garlic paste half tablespoon
Ginger paste half tablespoon
Yogurt, two tablespoons
Green coriander, one tablespoon, finely cut.
Green pepper pcs finely chopped
Proven black pepper five to six pcs
Little sugar
Pinch of hot spice powder
Salt flavors
Oil is the flavour of need

Composition:

Add chicken, garlic, salt, black pepper, ginger paste, sugar and water in a fry.

If the chicken is melted and the water is almost dry, add coriander powder.

When the water is completely dry, add oil, turmeric, yogurt and red pepper and soak.

When the oil comes up, add green coriander, hot masala powder and green pepper to the breath.

Serve hot hot when ready.

 

[ghazi52]

Chicken Daleem Recipe

Ingredients

Chicken boneless 1 kg
Whole wheat 2 cups
Onions 2
Gram pulse 1/2 cup
Mung pulse 1/2 cup
Fried onion 1
Red lentils 1/2 cup
Oil 1 cup
Salt 2 tsp
Coriander powder 2 tsp
Nutmeg and mace 1/2 tsp
Turmeric 1 tsp
Red chilli powder 3 tsp
Chaat spice as required
All spices powder 2 tsp
All whole spices 2 tbsp
Julien ginger for garnish
Fried onion for garnish
Lemon 2-3

Cooking Directions

Mix all pulses and whole wheat then soak them in water for approximately 4 - 6 hours.
Roast and Grind all whole spices .

In a pan pour required water and add chicken, soaked drained pulses and wheat, chilli powder, salt, turmeric and ground all spices.

Cook on low heat till everything is well cooked, stirring every now and then. (approximately 4 - 6 hours)
Blend pulses and chicken slightly.

Mix well, with back of spoon and a wooden ladle (i.e. give ghota).
Add ground nutmeg and mace.
Dish out and give tarka. Granish with coriander leaves, fried onion, green chilli, julien ginger and sprinkle chaat spice.

 

[ghazi52]

Aloo Matar Ka Salan

Ingredients

Small Potatoes 1 1/2 lb
Onions medium 2
Garlic cloves 3
Ginger 1 fresh 1/2" piece
Vegetable oil 3 tbsp
Asafoetida, crushed 1 pinch
Cumin seeds 1/2 tsp
Salt to taste
Cayenne pepper 1/4 tsp
Turmeric ground 1/2
Tomatoes chopped coarsely 2 large
Peas 1 cup
Water 1/4 cup
Garam masala 1/2 tsp

Cooking Directions:

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil.

Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes).

Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes).

Add the peas and water, reduce the heat to low, cover and cook for 5 minutes.

Halve the cooked potatoes if they seem too large.

Add them to the pan and cook covered for another 5 minutes.

Mix in the garam masala just before serving.

 

[ghazi52]

Delicious Creamy White Chicken

Ingredients:

Chicken cut into pieces 1 kg
Cooking oil 1/4 cup
Butter 1/2 cup
Onion 1 small , chopped finely
Red whole chillies 4 to 5
Garlic paste 1 teaspoon
Yoghurt 1 cup
Cream 1 cup
Salt 1 teaspoon
Coriander powder 1 teaspoon
Cumin power 1 teaspoon
White pepper
Lemon juice 1 tablespoon
Green chillies 2 to 3
Ginger Julian 1 tablespoon

Cooking Method:

Put oil and butter in a pan.
Add chopped onions and cook till onions are translucent. Add garlic paste ,whole red chillies and chicken.
Fry till the chicken changes its colour.
Add yoghurt, salt, Coriander powder, cumin powder and white pepper. Cooked on a medium flame till chicken becomes tender and the liquid dries a bit .
Add cream and lemon juice.
Turn off the flame.
Garnish with green chillies , fresh Coriander leaves and ginger.
Serve with nan bread.

 

[ghazi52]

HOW TO MAKE CHANA DAL DHABA STYLE .. RECIPE (WITH VIDEO):

How to make channa dal but Dhaba style recipe.
It is a very delicious and very tasty recipe.
Try this recipe at your home .



It is a good option for dinner or lunch. It is short cooking time and flavor.
Daal is a good taste with rice. Kids also love rice with lentils.
The red lentils (masoor daal) is very similar, but more characteristic of North America.

Prep Time..........10 minutes
Cook Time..........20 minutes
Total Time..........30 minutes

Servings.....2 people

Ingredients

• Chana Dal (Split Chickpeas)
• Chopped Onion
• Chopped Tomatoes
• Green Chilies
• Green Coriander Leaves
• Taste to Salt
• Red chili Powder
• Red chili flakes
• Turmeric Powder
• Olive Oil or Cooking Oil
• Garam Masala Powder

Instructions

• Firstly, take one cup of chana dal and soak for three hours
• After 3 hours, boiled chana dal and cook for 75% it
• Set aside it
• Take a pan and add olive oil & heat it
• Add onion slices and cook it until then its change the color
• Add tomatoes and half cup of water
• Cover and cook for 5 minutes on the low flame
• After 5 minutes, mash the tomatoes and onions
• Add all spices like salt, red chili powder, red chili flakes, and turmeric powder and mix it
• Add boiled chana dal and mix it
• Cover & cook 5 minutes on the low flame
• After 5 minutes, add green chiles and green coriander and garam masala powder
• mix it
• Dish out the delicious chana dal and enjoy with your family

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[ghazi52]

Mutton Karahi Recipe​

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[ghazi52]

Fish Fry Recipe

Easy Quick nd Delicious recipe

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[ghazi52]

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[ghazi52]

 

[ghazi52]

 

[ghazi52]