Pakistan Paedia - Pakistani Cuisines and Recipes

Pakistani Cuisines and Selected Recipes

Pakistani foods are greasy, rich in red chilies, but those who taste these once, can never resist to devour these again and again. Pakistan cuisines are heavily affected by the palette of the neighbours - the areas bordering India have similar foods but may differ in variety and taste to some extent. While areas adjoining Iran and Afghanistan have similarities with Iranian and Afghan cuisines. Meat is a major part of Pakistani diet, whereas vegetables and lentils are also widely cooked and liked. As for the indigenous drinks, "Lassi" is very famous, specially in the Punjab. It is made by blending yogurt with water and salt, until frothy. The Lassi of the Punjab sometimes uses a little milk and is topped with a thin layer of malai, a clotted cream. Lassi is generally enjoyed chilled as a hot-weather refreshment.

Left to Right: Chicken Breast Curry - Bihari Kabab - Meat with Tomatoes - Gajar ka Halwa - Gulab Jaman - Smaosa/Pakora

Wheat is the main staple of Pakistani diet, whereas rice is also popular. The main dishes include chicken karahi, chicken tikka, kofta, mutton korma, chicken korma, shab degh, chicken/mutton handi besides biryani, pullao and nihari, haleem, siri paya. Another special dish is Sajji, which is very common in Balochistan, made of lamb stuffed with rice - now its popularity is spread all over the country. Lentils (commonly known as "Dal") also form part of the diet of the Pakistanis. In fact it is known as the poor man's chicken, though lately its prices have surpassed even that of the chicken. One very famous and hearty dish made of lentils is called haleem. It contains a variety of lentils along with meat. Generally, the dishes are made in the form of curry, to be eaten with the pieces of "Chapati" - a rounded thin bread baked over a flat or curved iron piece called "Tawa".

The content of spices in the food can range from very spicy/hot to mild, although spicy/hot seems more popular. Pakistani food menus are peppered with baked and deep-fried breads (roti, chapattis, poori, halwa and naan), meat curries, lentil mush (dhal), spicy spinach, cabbage, peas and rice. Street snacks include pakoras, samosas and tikkas. Recently, Chinese and American cuisines have also been adopted by a few segments of Pakistani urbanites as well.

A wide verity of desserts is available which is almost a must after the dinners. Popular desserts include Gajar and Dal Ka Halwa and Gulab Jamman in winters and Kulfi, Falooda, Kheer, Rasmalai and ras Gullay in summers. Besides, a large variety of sweets, commonly known as "Mithai" is also available on nook and corner every street. Some of the specialties in Mithai are Barfi, Kalaqand, Laddo, Jalaibi, Amratti, Cham Cham and Sohan Halwa.

MUTTON DISHES

CHICKEN DISHES

VEGETABLE DISHES

| MASALE WALE ALOO | CHEESE (PANEER) PALAK| BRONJAL SABZI |

RICE DISHES

| PESHAWARI BIRYANI | SHAHI MATAR PULLAO | KACHI CHICKEN BIRYANI |

KABAB / TIKKA

DAL DISHES

| DAL PALAK | DAL MASH AND KEEMA | SPICY DAL CHANNA |

PAKISTANI BREADS

SWEET DISHES	\| GAJRELLA \| GAJAR KA HALAWA \| ZARDA \| CHANAY KI DAL KA HALWA \| ANDOON KA HALWA \| GULAB JAMAN \| \|KHEER \| SEWIAN \| RICE FLOUR PUDDING \|
Traditional Breakfast of Halwa and Poori, served with Aloo ki Bhujia and Cholay

MUTTON CURRY	MUTTON MASALA	KASHMIRI RAAN
Ingredients	Ingredients	Ingredients
500 gm mutton pieces with bones 1/4 cup oil or ghee 3 cups water 1 onion, grated or finely chopped 3 tsp coriander seeds 8-10 curry leaves 1 tsp cumin seeds 2 potatoes, peeled and diced 1 tbsp red chilly powder 1/2 cup coconut milk 1 tbsp curry powder 1 tsp salt 1 tsp ginger/garlic 1/4 cup tomato paste or tamarind water	2 tsp coriander seeds 1 & 1/2 tsp red chilly powder 1 tsp cumin seeds 1 tsp all spice 1 & 1/2 tsp ginger / garlic paste 2 inch raw papaya with peel ground1 onion minced 500 gm mutton pieces with bones 2 tbsp yoghurt 1/4 cup oil 1 tsp salt	1 tbsp poppy seeds 4 cloves 2 tbsps desiccated coconut 3 pieces of mace 2 onions chopped 1/2 nutmeg 2 tsp ginger / garlic paste 2 tsp red chilly powder 15 almonds blanched and chopped 2 tsp salt2 sticks cinnamon 1 tbsp aniseed 6 green cardamoms 1 kg. 500 gm leg of lamb 3 black cardamoms 1/2 cup oil 1 cup yoghurt 4 - 5 cups of water
Cooking Instructions	Cooking Instructions	Cooking Instructions
Boil the mutton in the water till it is tender. Strain and set aside. Grind the coriander, cumin, red chilly powder, curry powder and ginger/garlic. Heat the oil and fry the onions toll they are light golden in colour. Add the curry leaves and ground spices. Stir and fry for a few minutes till the oil separates. Add the mutton. When it boils, add meat, potatoes and coconut milk. Cook gently till the potatoes are done. Add the salt and tomato paste or tamarind water. Stir through and serve	Roast and grind the coriander and white cumin seeds. Mix all the ingredients except the mutton and oil. Put the mutton pieces in this marinade, coat it well and set aside for 2 hours. Heat the oil. Fry the mutton pieces with all the marinade. Cover and let it cook. Then add 1 & 1/2 cups of water. Cook till the meat is tender.	Place all the ingredients, from the poppy seeds to the aniseed, in a blender and blend to a smooth paste. Then prick the leg of lamb, with a fork, on all sides. Cover the lamb well with the paste. Heat the oil, put the leg inside and fry it on all sides. Now add the water and continue cooking till the leg of lamb is tender and the oil floats on top. It takes about 1 & 1/2 hour for the leg to get tender.

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KARAHI GHOSHT	GHOSHT DO PIAZA	HANDI GOSHT
Ingredients	Ingredients	Ingredients
1/2 cup oil or ghee 1/4 tsp turmeric powder 500 gm mutton pieces with bones 1/2 tsp black pepper 250 gm tomatoes finely chopped 1/4 tsp black cumin seeds 1 tsp salt 1 tsp all spice2 tsp red chilly powder 2 tbsp yoghurt 1 tsp ginger / garlic 5 - 6 green chilies 1 large onion finely chopped Fresh coriander leaves chopped 1 tsp coriander powder	500 gm mutton pieces with bones 2 cups water 2 medium onions sliced 1/2 cup oil or ghee 6 cloves 2 - 3 tomatoes chopped 8 black peppercorns Few green chilies chopped 2 sticks cinnamon Fresh coriander leaves chopped 1 tbsp ginger chopped 1/2 tsp black pepper 1 tsp garlic chopped 1/2 tsp all spice 12 -15 red chilies chopped	Mutton 1 kg Onion chopped 1 Ginger / garlic 1 tsp Oil 1/2 cup Chili powder 2 tsp Haldi 1 tsp Curd 1/2 cupSalt 1 tsp leveled All spice 1 tsp Bari ilachi 1 Cinnamon 1 Cloves 2 Black pepper 4 Choti ilachi 2 Wheat flour 2 tbsp heaped mixed with 1/2cup water
Cooking Instructions	Cooking Instructions	Cooking Instructions
In a karhai or wok put the oil, mutton, tomatoes, salt, red chilly powder, ginger / garlic and onions. Cook over a medium heat till the meat is quite tender. Add to this the coriander powder, turmeric powder, black pepper, black cumin seeds and all spice. Stir and cook for some time till the oil separates. Add the yoghurt, green chilies and let it cook cook for a few minutes. Turn into a serving dish and sprinkle the coriander leaves on top.	In a pan put the mutton, onions, cloves, black peppercorns, cinnamon, ginger, garlic/ red chilies and water. Cook over a low heat. When the water dries add the oil, tomatoes and green chilies. Stir and cook for a few minutes till the oil separates. When the meat is tender, sprinkle the coriander leaves, black pepper and all spice on top. Simmer over a low heat for 15 - 20 minutes till the oil floats on top.	Heat oil in a handi and fry chopped onion. When onions turn golden add whole spices and rest of masala. Add in mutton and bhuno well. Add in curd and fry. Then add 2 cups water, cover and cook till meat tender. After that add flour mixture and cook for 15-20 minutes on slow heat. Lastly add all spice and put on dum till oil floats on top.

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Chicken Dishes

MURGH CHANAY	MULTANI CHICKEN CURRY	LAHORI CHICKEN
Ingredients	Ingredients	Ingredients
Chicken 1 cut into 16 small pieces onion 2 sliced boiled chick peas 2 cups ginger / garlic 1 tsp oil 1/2 cup salt 1 tsp curd 1/2 cup chilly powder 2 tsp haldi 1/2 tsp dhania 1 tsp all spice 1 tsp green chilies chopped cloves 2 choti illiachi 2 black pepper 5 cinnamon 1 stick coriander leaves 1/2 bunch ginger chopped	1/2 cup oil or ghee 1 tsp cumin powder 1 cup onions 2 tomatoes, blanched & chopped peeched and chopped 2 tsp ginger / garlic paste 1 & 1/2 kg chicken cut into 8 pieces 1/4 cup water + 1 cup water 2 - 3 tbsp tomato ketchup 1 & 1/2 tsp coriander powder 1 tbsp lemon juice 1 tsp salt 1 & 1/2 tsp red chilly powder coriander leaves chopped 1 tsp curry powder	Chicken 1 of 1 & 1/2 kg whole lemon juice 4 tbsp ginger / garlic 2 tsp salt 2 tsp leveled gram masala 1 tsp choti illaichi 4 grinded orange color pinch chilly power 2tsp jailfal 1/4 piece javatri 4 pieces
Cooking Instructions	Cooking Instructions	Cooking Instructions
Heat oil and fry onions to a light golden the remove and crush and mix with curd. Add masalas to oil and fry by sprinkling little water than add curd with onion. Then add chicken and cover cook till chicken tender. Add your boild chanay and cook for 5 minutes lastly add chopped coriander, green chilies, ginger sliced and all spice powder.	Heat the oil. Add the onions and fry till they are golden. Then add the ginger / garlic and 1/4 cup water and stir fry till the oil separates. Put in all the seasonings and tomatoes. Stir and cook till the oil separates. Add the chicken and 1 cup of water. Cover the pot and cook for approximately 25 - 30 minutes, till the chicken is tender and dry. Stir in the tomato ketchup and lemon juice. Put the chicken in a serving dish. In a small saucepan, melt 2 tsp of oil, stir in 1/4 tsp red chilly powder and pour over the chicken. Garnish with chopped leaves.	Heat the oil in a pan. Fry the onion till it is light golden remove with a slotted spoon and crush. In the oil add the chicken pieces along with the khoya, red chilly powder, coriander powder, cumin powder, salt and approximately 1 cup of water and stir. After 5 minutes add the yoghurt mixed with the fried onion and lower the heat. When the chicken is tender and very little liquid remains add the cardamom powder, kewra, lemon juice, nuts, saffron and half a cup of water. Cook over a low heat for approximately 5-10 minutes till the oil floats on top.

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MURGH TAWALA		CHICKEN TIKKA
Ingredients	Ingredients	Ingredients
1 Chicken cut into 16 pieces 2 tsp Ginger / Garlic paste Salt 1 tsp 4 tbsp + 1/4 cup oil 1 Cup Onions chopped 6 Green chilies chopped 1 tsp Red chilly powder 10 Peppercorns crushed 2 tbsp Ginger finely sliced Fresh coriander leaves finely chopped Pinch of allspice	MAKHANI GRAVY: 1 Cup Tomato paste 1/2 tsp Ginger / Garlic paste 3 Green chilies chopped 1/2 tsp Red chilly powder 1/2 tsp All spice 1/2 tsp Salt 75 gm Butter or 3 tbsp 1/4 Cup Fresh cream 1 tsp Dried Fenugreek Leaves	Chicken 1 of 1 & 1/2 kg cut into 4 pieces and gie cuts washed 2 tsp chilly powder heaped Orange red food colour pinch Salt 2 tsp 1/2 cup lemon juice Ginger / garlic paste 1 tbsp heaped
Cooking Instructions		Cooking Instructions
Prick the chicken pieces with a fork. Mix the Ginger / Garlic, salt and 4 tbsps of oil. Cover the chicken pieces with this marinade and set aside for 30 minutes. Heat the remaining oil. Then add the chicken and stir. Add the onion, green chilies, red chillily powder, black pepper and ginger. Stir and cook till the oil separates. Add the "Makhani gravy" and cook over a low heat, for approximately 25 - 30 minutes, till the chicken is tender. Sprinkle the coriander leaves and all spice on top. In a saucepan combine the first 6 items listed under MAKHANI GRAVY and cook till they blend. Bring to a boil, then add the butter and cream, stir through, add the fenugreek.		Mix all in lemon juice and marinate the chicken well with all this for 2-3 hours. Put on skewers and BBQ them. After they are half cooked, brush it with little ghee and cook till done on both side about 15 minutes. Serve with chutney or bake in a pre heated oven on 180'C for 1/2 an hour and give dam of coal.

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BADAMI WHITE CHICKEN	GREEN CHICKEN	CHICKEN BALLS
Ingredients	Ingredients	Ingredients
Chicken 1 cut into 10 pieces Oil 1/2 cup Almonds 20 blanched and grinded and mix it with curd 1 cup Boil egg 1 for garnish Salt 1 tsp leveled GRIND TOGETHER: Ginger 1 piece 6 green chilies 6 Garlic cloves	Chicken 1 kilo green corianders 1 cur green chili 5-6 ginger paste 1 tsp garlic paste 1 tsp corn flour 1 table spoon salt according to taste black pepper a/c to taste 2-3 eggs oil for deep fry	1 Chicken of 1 & 1/4 kg Ginger / Garlic 1 tsp Salt 1 tsp Pepper 1 tsp 3 Bread slices soaked in water Worses ter sauce 2 tbsp Ajinomoto 1 tsp Eggs 2 Bread Crumbs
Cooking Instructions	Cooking Instructions	Cooking Instructions
Put about 1 cup water in a pan and add your chicken with grinded hara masala and salt and cook on low flame. Then add in curd and almond mixture stir well and cook covered on low flame. Heat 1/2 cup oil on a fry pan add in 1 tsp crushed garlic and fry till golden. Add to the chicken and cook till gravy thickish like korma. Serve garnished with boiled egg serve with naan or Taftan.	First grind coriander and chilies in a mixer. then take a deep pan and put chicken, chill and coriander paste and ginger, garlic paste and cook it for 15 min Then make it out from the pan and add corn flour and salt in it. Keep it in a freezer for 2 hours then mix eggs and black pepper in a bowl. heat oil in a pan dip the chicken in the egg mixture and fry it till became golden brown. Serve it with raita.	Boil the chicken, with all the seasonings and some water. Till the chicken becomes tender and thick gravy remains. Now shread the chicken and remove bones. Mix the soaked slice of bread in chicken and add 1 beaten egg. Mix well and form balls. Dip the balls into beaten egg and roll in crumbs. Fry in deep oil till golden

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Vegetable Dishes

MASALE WALE ALOO	CHEESE (PANEER) PALAK	BRINJAL SABZI
Ingredients	Ingredients	Ingredients
Small round potatoes 1 kg Bhuna dhania powder 2 tsp Imly juice 1/2 cup Few curry leaves Chat masala 1 tsp 20 big red chilies (remove seeds soak in water and grind with a piece of salt) Bhuna zeera powder 2 tsp Ginger / Garlic 2 tsp Salt 2 tsp	Cottage Cheese 8 Oz Salt 1 tsp Leveled Palak 1/2 kg boiled and blend Chilly Powder 1 tsp Onion chopped 2 tbsp Curd 1/2 cup Ginger / Garlic 1 tsp All spice 1 tsp Cream 200 gm Flour 1 tsp Oil or Butter 2Ogms or 1/4 cup	Brinjal 1 pao sliced and fried Salt 1 tsp Tomatoes 2-3 chopped Chilly powder 1 tsp Kalonji i tsp Dhania powder 1 tsp Saunf 1 tsp Haldi 1/2 tsp Oil 1/4 cup Zeera ground 1 tsp
Cooking Instructions	Cooking Instructions	Cooking Instructions
Boil potatoes with salt. Heat oil, add curry patta, fry the masala. Fry very well by sprinkling little water till oil floats on top. Add in potatoes mix well simmer on low fire for 5 minutes. Sprinkle in the chat masala and garnish with dhania and mint leaves. Mix all in imly juice.	Cut Cheese in cubes and fry slightly in butter or oil. Heat butter or oil fry onion golden add the ginger / garlic, chilly powder and salt, fry a little, add curd and fry, add the flour and fry a little. Add the spinach blended. Cook for a while add cream add the fried cottage cheese. Sprinkle all spice and put on dam.	Heat oil add Kalonji and saunf when brown add rest of masala and fry. Add chopped tomato cover and cook till soft than add in the fried brinjals and put on dam lastly add in chopped green chilies and coriander leaves chopped.

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Rice Dishes

PESHAWARI BIRYANI	SHAHI MATAR PULLAO	KACHI CHICKEN BIRYANI
Ingredients	Ingredients	Ingredients
Chicken 1 cut into 16 pieces Green Chilly 10 Coriander crushed 1 tbsp Boiled choley 2 cups Mint leaves 1/4 bunch Kuti hui Lal Mirch 1 tbsp Spring onion 3 - 4 chopped Coriander leaves 1/4 bunch chopped Tomato finely chopped 2 - 3 Onion 1 chopped Ginger / Garlic 2 tsp Salt 1 tsp Anardana crushed 1 tsp Zeera crushed 1 tsp Rice 3/4 kg boiled with 3 tbsp Salt	500 gm Rice washed and soaked for 30 minutes 1/4 cup Oil 1 & 1/2 tsp Salt 8 -10 Black Peppercorns 1 tsp Red Chilly powder 6 Cloves 250 gm Yoghurt whipped 1 - 2 sticks of Cinnamon 1 cup Peas boiled 2 - 3 Green Cardamoms 1 Black Cardamom Few Cashew nuts or Almonds deep-fried 1/2 cup crushed brown Onions 1 - 2 Eggs boiled and sliced 1 tsp Ginger / Garlic	1 kg & 500 gms Chicken cut into 12 pieces 6 Green Chilies chopped 1 cup Yoghurt 500 gm Rice boiled 2 tsp Ginger / Garlic paste 1 stick Cinnamon 2 & 1/2 tsps Red Chilly powder 4 White Cardamoms 1 & 1/2 tsp Salt 1 tsp Black Cumin seeds 2 Onions fried and crushed 3 tsp Salt 1 cup Oil Saffron dissolved in Milk 1/4 cup 1 & 1/2 tsp mixed Spices Dash of Kewra Coriander leaves chopped 4 tbsp A little Flour and Water
Cooking Instructions	Cooking Instructions	Cooking Instructions
Boil chola. Cut the chicken in pieces. Heat oil fry all the masala except tomato, spring onion, coriander, mint and green chilies. Add chicken and cook with 1 cup of water when tender and water dries remove. Boil rice with salt till 3/4 done. Put chicken, boiled choley, chopped tomato, spring onions and chopped hara masala in between layers sprinkle zeera on top. Put on dam for 15 min.	Heat the oil. Add the black peppercorns, cloves, cinnamon, green and black cardamoms, crushed brown onions and ginger / garlic. Add approximately 2 table spoons of water, stir and fry till the oil separates. Add the salt, red chilly powder, yoghurt and peas. Stir for a few minutes add the drained rice and enough water for the rice to cook in. When the rice is ready, let it simmer over a low heat for 10 minutes. Garnish the pullao with the nuts and eggs.	Marinate the chicken in a mixture of the yoghurt, ginger / garlic, red chilly powder, salt and 1/2 of each of the following: crushed onions, oil, mixed spices, coriander and green chilies. Set aside for 2 - 3 hours. Boil the rice with the cinnamon, white cardamoms, black cumin seeds and salt till it is half-cooked. In a pan spread the chicken including all the marinade, followed by the rice. Over this put the remaining crushed onions, oil, mixed spices, coriander and green chilies. Sprinkle the saffron and kewra on top. Knead the flour with the water to make a dough. Cover the pot and seal the edges with the dough. Cook over a high heat for 5 - 7 minutes, then lower the heat and continue cooking for another 25 - 30 minutes.

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Minced Meat / Beef / Chiken Kabab / Tikka

BIHARI KABAB	BEEF TIKKA	CHAAMP KABAB
Ingredients	Ingredients	Ingredients
1/2 kilo beef pasanday (filets) 2 tbs unripe papaya (grinded) 1 tsp ginger paste 1 tsp garlic paste Salt according to taste 2 tbs yogurt 1 tsp chili powder OR 1tbs chopped green chilies 1 tbs oil.	1/2 kilo cubes of beef 2 tbs unripe papaya (grinded) 1/2 tsp ginger paste 1/2 tsp garlic paste Salt according to taste 2 tbs yogurt 1 tsp powder OR 1tbs chopped chilies	500 gm lamb chops 2 small onions chopped 1 tsp ginger / garlic paste 2 - 3 eggs1 tsp salt 1 tbsp vinegar 1 tsp black pepper 1/2 cup oil
Cooking Instructions	Cooking Instructions	Cooking Instructions
Mix together all the spices and yogurt and papaya and coat the beef with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal or you can bake it in an oven.	Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Then barbeque over charcoal.	Wash the chops and pierce them all over with a fork, par-boil and drain them. Rub the ginger / garlic, salt and pepper on the chops. Then spread the onions on top and set aside for 15 minutes. Beat the eggs until they are fluffy and then pour over the chops. Sprinkle the vinegar on top. Heat the oil and fry until they are golden-brown.

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HUNTER BEEF	TANDOORI SEEKH KABAB	MURG TAWA KABAB
Ingredients	Ingredients	Ingredients
Beef 1 & 1/2 kg 1 piece Cinnamon 4 sticks Whole pepper 3 tsp Clove 1 tsp White zeera 1 tbsp Lemon 4 Salt 3 tsp Kalmishora 2 tbsp leveled Gur 3 tbsp	Keema 1/2 Onion 1 grinded Ginger / garlic 1 tsp Saunf 1 tsp Dhania 1 tbsp Poppy seeds 1 tsp Chana 2 tbsp All spice 1 tsp Green chili 8 grinded Coriander leaf 1/4 bunch grinded Salt 1 tsp Chilly Powder 1 tsp Papaya 1 tsp Makkai ka atta 1/4 cup Egg 1	1 Chicken bon less cut in 1" pieces Poppy Seeds 2 tsp Oil 1/4cup Salt 1 tsp Onion brown 2 tbsp Almonds 5-6 grinded Ginger / Garlic 1 tsp Each Curd 1/2 cup Papita 1 tsp All spice 1 tsp Chilly Powder 1 tsp
Cooking Instructions	Cooking Instructions	Cooking Instructions
Grind the spices fine and marinate with all the ingredients and prick very well on both sides. Keep for 5 days in fridge and keep pricking daily. Then wrap the piece and tie it with a string. Put about 3 cups water in a pan and put the roast piece along with its own water and masala and leave it to get tender and when the water dries and meat tender. Remove and let it cool and afterwards cut into slices.	Slightly roast saunf, dhania and poppy seeds and grind with chana finely. Squeeze out all water from washed mince and put it in a bowl with grinded onion, ginger / garlic, papaya, grinded green chili, mint and coriander leaves also add in dry masala, and egg and mix all very well and leave for 1 hour. Then shape into seekh kababs. Heat little oil on tawa and shallow fry it afterwards bake it for 10 minutes and give dam of coal.	Marinate chicken with all above masala for an hour. Heat oil on tawa and spread chicken botis on the tawa, sprinkle a little water on it then cover and cook when water dries and oil comes on top. Remove give dam of coal.

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Dal Dishes

DAL PALAK	DAL MASH AND KEEMA	SPICY DAL CHANNA
Ingredients	Ingredients	Ingredients
Moong ki dal 1 cup ginger 2 pieces oil or ghee 1/4 cup palak 1/4 kg finely chopped green chilies 6 chopped Soya sauce 1/2 bunch finely chopped onion small 1 Methi 2 small bunch chopped Haldi 1 tsp heaped salt 1 tsp	Dal mash 1 cup Mince 1 pao or 8 ozs Green chilies 2-3 Onion 1 Ginger / garlic 1 tsp heaped All spice 1 tsp Chilly powder 1 tsp heaped Oil 1/2 cup Coriander leaves Salt 1 tsp leveled Haldi 1 tsp	2 cups dal channa (gram lentils) 6 cups water, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 1-1/2 teaspoons chili powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder (haldi), 1 cup oil, 1 medium onion sliced, 1/2 teaspoon cumin seeds, zeera, 2 - whole dried red chilies, crushed, 1 teaspoon garam masala powder, 3 tablespoons coriander leaves, chopped 3 - green chilies, 2 teaspoons
Cooking Instructions	Cooking Instructions	Cooking Instructions
Cook dal till half done with haldi. Add in finely chopped palak, soya sauce, methi and ciik till done and add salt. Heat oil and fry ginger, onions, green chillies till slightly brown and pour on top of the dal before serving add in finely chopped coriander leaves and green chilies.	Heat oil and brown onions. Add ginger /garlic and fry after that add mince and fry. When brown add haldi, chilly powder, salt, little water and fry. When it leaves oil, add dal and fry. Add enough water for dal to be soft. Add green chilies, coriander leaves and all spice and put on dum.	Wash dal channa thoroughly and kepp it soaked in water for 3-4 hours. Put the drained lentil in a heavy medium skillet; add water, garlic and ginger paste, chili powder, turmeric, coriander powder and salt. Place the skillet over high heat and bring the lentil to a boil then reduce heat to low, cover and simmer until lentil is tender and slightly mushy, about 25-30 minutes. (Add more water, if all the water has evaporated and the lentil is still hard.) Transfer lentil to a serving dish and cover with the lid to keep the lentil hot. For baghar, heat the oil in a frying pan, add sliced onions and stirring frequently until the onions turn golden, add cumin seeds, as soon as the cumin seeds splutter, add crushed dry red chilies and at once pour it over the lentil. Sprinkle garam masala and replace the cover on the serving dish 3-4 minutes to infuse the aroma. Sprinkle dal with coriander leaves and chopped green chilies and serve.

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Pakistani Breads

NAAN	ROGHNI NAAN	CHAPATI
Ingredients	Ingredients	Ingredients
6 cups maida (white flour) 6 tsp milk powder 200 gm. oil or margarine 1 cup evaporated milk 6 tsp sugar 2tsp baking powder 1 egg 3 tsp yeast	Flour 225 gms Ghee 1 & 1/2 tbsp Or oil 3 tbsp Salt 1 tsp Milk for kneading Soda 1/2 tsp Sesame seeds	2 c. whole wheat flour 1/2 tsp. dry yeast 1/2 tsp. salt 1 tbsp. oil 1 c. water
Cooking Instructions	Cooking Instructions	Cooking Instructions
Mix all the ingredients and knead into a dough. Cover with a damp cloth and leave at room temperature for 2-3 hours. Then divide it evenly into 12 parts. Roll out into flat chapati which are as thick as a pizza crust. Bake in oven at 350* till light brown. Can also be frozen after baking for later use.	Sift flour and add soda, rub ghee and knead with luke warm milk. Leave for 2 hours. Make in the shape of Nan. Prick it and brush with milk. Sprinkle sesame seed and bake at mark 6 or 200° done.	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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Sweet Dishes

GAJRELLA	GAJAR KA HALWA	ZARDA
Ingredients	Ingredients	Ingredients
250 gm carrots, grated Saffron 6 cups milk 1 tsp cardamom powder Slightly less than 1/2 cup rice ground Almonds and Pistachios slivered 3/4 cup sugar Silver warq	1/4 cup oil 2 kg carrots Almonds Pistachios 1 cup ghee3 peeled choti ilachi 1 tsp zafran 1 & 1/2 cup sugar 1 kg milk	1 kilo rice presoaked 1 kilo sugar 1/4 tsp orange food color 2-3 tbs oil Dry fruit (raisans,pista,almonds) 10-12 cloves (laung) 8-10 small illaichi Khoya or cream or riccota cheese 1/2 tsp kevera essence
Cooking Instructions	Cooking Instructions	Cooking Instructions
Steam the carrots slightly. Boil the milk, then add the carrots and rice. Cook till the carrots and rice are tender. Add the sugar and continue cooking till it is of a thickish consistency. Add the saffron and cardamom powder. Remove from heat and pour into a glass serving bowl. Sprinkle the nuts and place the warq on top.	Wash the carrots and grate fine. Blanch and chop almonds and pistachio and crush ilachi. Mix zafran in 1 tbsp water. Boil the milk and add carrots, stir carefully and cook slowly till milk is almost absorbed. Add sugar, dry fruit and cook till mixture is nearly dry. Then add the melted ghee gradually and fry till rich brown. Now add ilachi and zafran and cook till ghee separates.	Soak the rice for at least an hour.In pot add water till half full. Add color, 5-6 cloves and 4-5 illaichi, boil and add rice. When the rice is almost cooked then drain. Then in oil add rest of the cloves and illaichi and fry on low heat. Add the well drained rice and sugar. Mix well. Cover and cook for a few minutes on low heat. Then add khoya and dry fruit. Mix and just before removing from heat add kevera.

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CHANAY KI DAL KA HALWA	ANDOON KA HALWA	GULAB JAMAN
Ingredients	Ingredients	Ingredients
1 cup dal chana 1 kg milk Zafran Kewra 1 cup sugar, water 2 cups pistachios, Almonds 1 egg (optional)	5 eggs 1 cup ghee Saffron kewra 1 cup sugar 1 oz almonds or 1 oz pista	DOUGH: 1 cup Dry Milk 1 tsp plain flour (maida) 1 tsp baking powder 1 egg Oil FOR SHEERA: 2 cup sugar 1-1/2 cups water
Cooking Instructions	Cooking Instructions	Cooking Instructions
Cook the dal with water and when the dal is tender add milk and cook again till the milk dries. Remove and grind the dal well. When it is fine, mix the dal paste, sugar, ghee and 1 egg and cook it on slow fire and gradually increase the heat. When you can smell a unique scent, bhuno it on fast fire till a colour comes. Take it off the fire and put zafran, kewra, almond and pistachios.	Mix all the ingredients and cook on slow fire. Keep on stirring till the mixture gets thick. Pour mixture in tray. Put almonds and pistachio and cut in diamond shape.	Combine all the dough and ingredients & make their dough. Now make their small balls (almost 18-20 balls) In a large pan make sheera by combining sugar & water on the stove add 2 illichees Deep fry the balls in the oil till golden brown then take them out & pour in sheera. Sheera should be on high flame at that moment. Serve hot or cold with the garnishing of pistachios 7 almonds

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KHEER	Sewian (Vermicelli)	Rice Flour Pudding
Ingredients	Ingredients	Ingredients
1 stick Butter 2 handfuls Very fine vermicelli 4 cups Milk 1 pint Whipping cream 1 handful Raisins 3 tblsp Sugar 4 Almonds (optional) peeled and thinly sliced	2 c Sewian (vermicelli) 3 1/2 c Milk 3/4 c Sugar 1/4 t Rose water (or 6-8 small cardamom seeds) Ghee	4 1/2 c Milk 3/4 c Sugar 2 oz Rice flour 6-8 drops Rose water 1 oz Almonds 1/2 oz Pistachio nuts
Cooking Instructions	Cooking Instructions	Cooking Instructions
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving.	Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.	Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3 minutes more. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.

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Traditional Breakfast of Halwa and Poori, served with Aloo ki Bhujia and Cholay

POORI	CHOLAY	ALLO KI BHUJIA
Ingredients	Ingredients	Ingredients
2 c. whole wheat flour 1/2 tsp. dry yeast 1/2 tsp. salt 1 tbsp. oil 1 c. water	1/2 cup boiled Chanay 1/4 tsp. salt 1/4 tsp baking soda 1/4 tsp cumin seeds powder 1/4 tsp crushed whole red chilies 1/8 tsp. turmeric powder 1/8 tsp garam masala powder	250 grm potato 1/2 tsp. salt 1/2 tsp red chili powder 1/4tsp. turmeric powder 1/2 tsp. onion seeds
Cooking Instructions	Cooking Instructions	Cooking Instructions
Sift flour, salt rub ghee, knead with water to a soft dough. Make balls, roll into small size pooris. Deep fry in hot oil.	In a pot put softened Chana, 1½ cup water and add spices. Cook till very tender. Mix and mash slightly. Cook till bubbles appear then remove from heat.	Cut the potatoes into small cubes. Add spices, 1 cup of water and leave on low heat. When soft, mash lightly.

HALWA
Ingredients	Cooking Instructions
2 tbs. semolina (Sooji) 2 tbs. ghee 3 tbs. sugar 3 green cardamom seeds A pinch of yellow food color	Put the Sooji and ghee in a pot along with Ilaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Sooji and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the Suji. Serve with Achaar (Mango pickle) or Yogurt. Serving: 2 to 3 persons

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This page was created on 12 January 2007