Chuqandar Gosht (Chukandar Gossht)

Ingredients

1 Kg. mutton
800 grm. chuqandar-chopped
1½ tsp. salt (according to taste)
2 tbs. Coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small piece of ginger (Adrak) – sliced
2 tbs. lemon juice

Method

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add chuqandar Cook till chuqandar is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti or boiled rice
Serving: 6 to 8 persons

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Chicken Marengo (Chiken Maringow)

• Ingredients
  
• Butter 1 tbsp
• Virgin Olive Oil 2 tbsp
• Onion(sliced) 1
• Garlic Cloves 2
• Chicken thighs(Skinned) 12
• All-Purpose Flour 2 tbsp
• Grape Juice 1 cup
• Caned Toamtoes(crushed) 400 gms
• Tomatoe Paste 1 tbsp
• Sugar 1 tsp
• Salt & Ground Pepper to taste
• Prawns(Peeled) 225 gms
• Fresh Coriander(chopped)1/4 cup

2  Method

1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
5. Cover & simmer for 40 minutes.
6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
7. Remove pan from heat and stir in coriander.
8. Taste for seasoning.
9. Serve hot, straight from the casserole.

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White Chicken Qorma(Wite Chiken Korma)

•  Ingredients
• Chicken 1 cut into 8 pieces
• Oil or ghee 3/4 cup
• Yoghurt 250 gm
• Cardamom 2
• Cardamom 1
• Cloves 2
• Salt to taste
• Red chilli powder 1 tsp
• Ginger, garlic paste 1 tbsp
• Onion 1
• Cinnamon 1
• Almonds 50 gms
• Nutmeg 1
• Cream as required

2   Method

1. Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
2. Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
3. Then add yoghurt mixture in the saucepan and roast well.
4. Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
5. Add cream and serve hot.

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Chicken Mashrooms (Chiken Mashrums)

• Ingredients
  
• Olive oil 2 tbsps
• Chicken, cut into 10 serving pieces 1 1/2 kg
• Salt 1/2 tsp
• Freshly ground black pepper
• Small button mushrooms 1/2 pound
• Garlic finely chopped 1 tbsp
• Vinegar 1/2 cup
• Chicken stock quarter cup
• Juice of lemon 1
• Parsley leaves chopped 4 tbsps

2  Method

1. Heat olive oil in a heavy skillet.
2. Sprinkle the chicken with salt and pepper.
3. Put the chicken in the skillet in one layer and skin down.
4. Cook, uncovered, until brown, about 10 minutes.
5. Add the mushrooms.
6. Turn the chicken and cook for another 5 minutes.
7. Remove all fat from the skillet.
8. With the chicken in the skillet, add the garlic and stir.
9. Add the vinegar and stock.
10. Bring to a boil.
11. Add the lemon juice.
12. Sprinkle the chicken with parsley.
13. Cover and cook for five minutes.
14. You want about half cup of liquid.
15. If there is more than that in the pan, reduce it over high heat.

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Spicy Chops (Spesy Chopps)

• Ingredients
  
• Mutton or Lamb Chops 1 kg
• Red chilies whole 8
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions,sliced 1 medium size
• Green chilies chopped 2
• Fresh coriander chopped 1 bunch
• Salt to taste
• Oil for cooking

2 Method

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
2. Heat oil in a pan, golden fry the onions.
3. Add salt and chops, cover and cook on low heat.
4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
6. Sprinkle chopped coriander and green chilies on top before serving.

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Afghani Birriyani (Afghaane Biriyane)

 Ingredients 

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

Method


1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish. 
Serve with Raita.

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Mixed Pickle (Mixd Pikle)

Ingredients


- 2 kg. raw mangoes
- 1\4 kg lemons
- 1\4 kg green chilies
- 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower
- 2 1\2 to 3 liters mustard oil
- 1\4 cup. salt
- 2 cups aniseed (saunf)
- 2 tbsp. turmeric
- 2 cup nigella seeds (kalonji)
- 2 cup fenugreek seeds (methre)
- 1\2 cup red chili powder or (according to the taste.)
Method


1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole.
2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.
5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.
6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.
7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.
8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.
9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands.
10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).
11. Cover the jar with a muslin cloth and keep it in an airing place.        
12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.

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Egg Sandwitch (Eg Sandvitch)

Ingredients

- 2 hard boiled eggs, sliced
- 2 tbsp. butter
- 4 tbsp. mayonnaise
- salt and freshly milled pepper
- 8 large slices of white bread

Method


1. Mash the eggs with a fork or place in a food processor and pulse once or twice. Transfer to a medium bowl, add butter and mayonnaise. Stir well with a fork to blend the ingredients. Season well with salt and pepper. 
2. Spread 4 slices of bread with a thin layer of mayonnaise. Spread the remaining 4 slices with good amount of egg filling, top with the mayonnaise slices and press gently. Remove crust and cut each sandwich 2 into triangles.
3. Serve with french fries.  
Serves: 4

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Baingan k Kabab (Kabab of Eggplant)

Ingredients:

2	large eggplant, baigaan
1	medium Onions
2	cloves garlic (crushed)
1\2	cup bread crumbs
2	tablespoon coriander leaves, chopped
1\2	cup cheese, grated
1\4	cup flour
1	teaspoon salt
1\2	teaspoon pepper
-	- bread crumbs for coating
-	- oil for frying
1	- egg, beaten

Method:
1.Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

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Chum Chum (Chumm Chumm)

-Ingredients

4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence

  Method
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

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Doodhi ka Halwa (Dodhe ka Halwaa)

 Ingredients

- 250 g. suji (semolina)
- 250 g. sugar
- 150 g. ghee
- 6-8 cardamom

Doodhi is an extract juice of Suji or semolina.
To make doodhi, put Suji in a small saucepan add sufficient water and soak for at least 3 hours.
Wet a large  piece of muslin and tie it securely over the top of a small bowl.  
Place small amount of soaked suji on the wet muslin, pour little water at a time and rub vigorously with your palm and fist. Extract all juice and discard the residue, (phok).
Place this juice (doodhi) at room temperature for several hours or until the thick milk settle down at the bottom of the pan and clear water floats on the top. Carefully Drain off the clear water from the top.
Method


1. Put sugar, half cup of water, ghee and cardamoms in a karahi or heavy based sauce pan.
2. Stirring constantly cook over low heat until a thick and light brown syrup is formed. Stand well back, in case of spluttering, and pour immediately the juice (doodhi).
3. Stirring constantly fry (bhuna) till ghee float on the top.
4. Garnish with melon seeds, grated Coconut, Pistachio and almonds. Serve hot.
Can be stored in refrigerator for a month. 
Origin of this recipe is Kalabagh district Mianwali.
This delicious dish is used in Mianwali, lakki Marwat, Bannu, kohat, Karak and Attock districts
of Pakistan.
Doodhi ka halwa can serve as a breakfast and as a sweet dish with meal.

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Sheer Khurma (Sher Khorma)

Ingredients 

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

 Method

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

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Sohan Halwa (Sohann Halwaa)

-Ingredients

225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Method  

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

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Egg And Potato Curry (Eg and Potatow Cury)

Ingredients:

6	- eggs
4	medium potatoes
1/2	cup oil
1	- onions, roughly chopped
1	tablespoon ginger paste
1	tablespoon garlic paste
1	teaspoon salt
1/4	teaspoon turmeric
1	teaspoon red chili powder
2	teaspoon coriander powder
.5-.75	cup water
1	teaspoon garam masala

Method:
1. Peel and cut the potatoes into large cubes and keep them in cold tap water.
2. Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
3. Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
4. Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
5. Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
6. Meanwhile hard boil the eggs, peel and quarter.
7. Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
8. Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

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Murgh Kali Mirch (Murrgh Kaali Mirach)

 Ingredients

- 1- medium Chicken
- 1 tsp-fresh Ginger paste
- 1 tsp-fresh Garlic paste
- 2 tsp-coarsely ground black pepper corns
- 1 tsp-white pepper powder
- 3 tbsp-oil
- 1/2 cup-water
- 2 tbsp-lemon juice
- 3-green chillies-slit lenghtwise
- salt to taste

 Method

1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces. Leave aside for one hour.

3. Heat oil in kadhai and add the chicken pieces

4. Stir fry for 10-15 minutes.

5. Lower the heat and add the green chillies and water.

6. Simmer until chicken is tender.

7. Add lemon juice and serve hot.

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Pai _Lamb Trotters (Pay _Lammb Troters)

Ingredients

- 6 pai
- salt according to taste
- 1 tsp haldi
- 1tsp chili powder
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 cup cornflour (starch)
- 1 onion

 Method
- Fry onions in oil till they are golden.
- Add all the ingredients to it except cornflour.
- Then add about 8 glasses of water and leave on very low heat to tenderize.
- When soft and you can see oil surfacing add cornflour to thicken, stirring all the time to
avoid lumps.
- Garnish with fresh dhuniya, green chili and ginger.
- Also sprinkle some garam masala for additional spicy taste.

This dish goes best with Nan

 

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Vegetable Fritter (Vegetabal Friter)

Ingredients

1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
half teaspoon curry powder
salt, pepper and lemon juice to taste
chili (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
1 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley

Method

1. Coarsely grate each of the vegetables
separately. Mix potato, carrot and onion together.
Reserve the zucchini.

2. Heat butter in pan. Gently cook the curry powder
for 1 minute. Add grated potato, carrot and onion.
Cook for 5 minutes, until the mixture has thickened.
Meanwhile also add salt, pepper, lemon juice and
chili (optional).

3. Transfer to a bowl. Add grated zucchini and
flour. Mix well. Stir in egg until well combined.

4. Heat oil in frying pan. Drop level tablespoonfuls
of mixture into pan. Cook on both sides until crisp.
Drain on absorbent paper.

Serve with Salsa Dipping Sauce.

5. To prepare Salsa Dipping Sauce:

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Cholay Chaat (Chollay Chat)

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Method

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

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Chicken Chaat (Chiken Chat)

Ingredients

1 boneless chicken breast
1 tsp. salt or according to taste
2-3 cloves of garlic (Lehsan)-chopped
2 tbs. cooking oil
1½ tsp. coriander (Dhaniya) powder
¼ tsp turmeric (haldi) powder
¼-1/2 tsp chili (Lal Mirch) powder
1 ½ tbs. lemon juice
A few fresh coriander (Dhaniya) leaves chopped for garnish

Method

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.
Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

Serving: 2-3 persons

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Liver Recipe (Livir Resipe)

Ingredients

1/2 kg liver (lamb/chicken)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
½ tsp. chili (Lal Mirch) powder
3 tsp. yogurt
1 small tomato-chopped
1 small onion-chopped
½ cup fresh coriander (Dhaniya) leaves
2-3 green chilies-chopped
1 tbs. fenugreek (Methi) leaves (Kasuri)
2-3 tbs. oil

Method

Sauté the onion in oil till transparent-light brown. Add the spices, yogurt and liver.
Cook for 2-3 minutes till water dries on medium heat. Do not overcook otherwise it will become hard.
Serve with chapati
Serving: 2 to 3 persons

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