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Pakistani Main Dishes Chicken Jalfarezi Ginger Chicken Palak Muragh Anokhay Kabaab Raan Masaledar Prawns in Spicy Coconut Sauce Chicken Masala Lamb Pasanday Taway kay Kabab Nauratan Galawat kay Kabab Shahi Korma Pakistani Vegetable Dishes Pokara Red Kidney Beans Red Lentil Soup Rice With Potatoes, Cilantro And Mint Vegetables in a Yoghurt and Coconut Sauce Spiced Potatoes In Tamarind Sauce Pumpkin Fugadh Pumpkin Soup Uppama Alu Carrot Pickle Eggplant In Ginger-Tamarind Sauce Pakistani Sauces Aaloo Bukharay Ki Chutney Pokara Dipping Sauces Sambar Powder Rasam Powder Kabab Sauce Podina Chutney Spiced Fruit Chutney Pakistani Desserts Kheer Kheer 2 Besan Burfi Sewian Mango Ice Cream Rice Flour Pudding Gulab Jamuns Suji Halwa Carrot Halwa Rasgoola

Pakistani Main Dishes Chicken Jalfarezi Ingredients 3 lb. Chicken breast-boneless 8 oz Green Pepper 8 oz Tomato 8 oz Onion (Red-Large) 1 t Cumin Seed 10 Garlic cloves 2 oz Ginger root 2 oz Green Chili pepper 2 t Salt 1 t. Red Chili powder ¸ t Turmeric Powder 8 oz Butter solids ¸ bunch...... Cilantro  Directions a) Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem. h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated. j) Add diced green peppers, onions & tomatoes and mix. k) Turn off heat and add cilantro. Cover. l) Keep the cover in place for at least 5 minutes. ****** Makes 9 servings of 5 oz. each***** Chicken Masala Ingredients 1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes 1 small onion finely chopped 1 levelled teaspoon chilli powder 1/2 teaspoon ginger powder 1 clove garlic crushed 1 levelled teaspoon salt 1/4 teaspoon turmeric powder 1 teaspoon garam Masalah 1 heaped teaspoon coriander powder 6 tablespoon oil, ghee or melted butter 1/2 tin of chopped tomatoes 2 tablespoons finely chopped coriander leaves Directions Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated. Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes. Ginger Chicken Ingredients 1 lb Chicken (breast off the bone) 3 inch long piece of ginger 1/2 teaspoon black pepper (ground) 1/2 teaspoon salt 2 tablespoon plain yoghurt 4 tablespoon vegetable oil 1 teaspoon garam masalah  Directions Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes. Lamb Pasanday Ingredients 1/2 kilo lamb (boneless, cut into 1/2 thick slices) 2 onions 6 green chillies 1 tablespoon coriander seeds 250 grams yoghurt 6 tablespoon ghee or vegetable oil 1 clove garlic 1 teaspoon cumin seeds 8 whole black pepper 1/2 piece of bark 2 colves 1 teaspoon salt 2 tablespoon freshly chopped coriander Directions Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste. Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes). Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan. Serve with rice and Tarka dal Taway kay Kabab (Lamb Kabab) Ingredients 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes) 1/2 teaspoon ginger powder 4 tablespoonful oil, ghee or melted butter. 1 small onion 1/2 teaspoon garlic powder 1 heaped teaspoon coconut 4 Almonds 4 oz natural plain yoghurt 3 tablespoon water Directions First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade. Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes. Serve with Chutney and Salad Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries.  Palak Muragh (Chicken legs with Spinach) Ingredients 2 tablespoon oil 1 onion 1 clove of garlic (crushed) 1/2 inch piece of ginger 1 teaspoon coriander 1 levelled teaspoon chilli powder 1 lb chicken legs 500 grams tin of spinach puree 2 teaspoon milk 1 levelled teaspoon salt Directions Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled Rice Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt. Anokhay Kabab Ingredients Minced beaf 2 cups Salt To taste Green chillies(sliced) To taste Red chilli powder To taste Ground Peppers To taste Cooking oil For frying Cummin seeds 1 tsp Chopped potatoes 1 cup Flour of pulse (Baisan) 1 Tbsp Fresh carder 2 Tbsp Egg 1 Mint leaves to taste Dried carder (Sabat Dhania) 1 Tbsp Directions Take minced beaf in a bowl. Add all other ingredients except oil. Make kabaabs of reasonable thickness and size. Deep fry on medium heat. Serve with chutney. Nauratan (Nine Jewels Meat with Vegetables) Makes 6 servings Ingredients 1 lb Lamb, cubed 1 c Oil 1 T Garlic & ginger, ground 2 ts Chilli powder 2 ts Salt 1/4 lb Onions 1/4 lb Potatoes 1/4 lb Eggplant(aubergine) 1/4 lb Turnip 1/4 lb Carrots 1/4 lb Okra 1/4 lb Cauliflower 1/4 lb Green beans 1/4 lb Cabbage 1/4 lb Chopped spinach 1/4 lb Peas 1/4 lb Zuchinni or marrow Directions Wash all the vegetables and cut into 1" pieces Fry all the vegetables with half of the oil until light brown and set aside Heat rest of the oil in a large saucepan, add sliced onions, and fry until light brown. Add salt and spices to onions and fry for a few minutes. Wash cubed lamb and add to onions and fry until light brown. Add 1 cup of hot water and cook over slow fire until meat is tender. When meat is tender, and only a little water remains add all the vegetables. Mix vegetables and meat together and cook over a slow fire, stirring gently to avoid mashing the vegetables, for about 5 minutes. Place in a medium oven for 5-10 minutes, until oil separates. Galawat kay Kabab Ingredients Minced beaf/mutton (Qeema) 1/2 kg Fresh carder (Dhania) 4-5 Tbsp Peppers (ground) 1tsp Mint leaves (Podina) as required Green chillies (cut to slices) 6 Oil For shallow frying Salt To taste Red chilli powder To taste Turmeric powder 1/2 tsp Garam masalah 1 tsp Poppy seeds (Khashkhaash) 1 Tbsp Ginger + garlic paste 2Tbsp Seramum seeds (til) 1 Tbsp Onions (fried & chopped) 2 (cut to slices) Raw musk (poppaya) 1 Tbsp Soya sauce 2 Tbsp Flour of pulse - parched (Baisan) 2 Tbsp Egg 1 Directions Take minced beaf in a bowl. Add all the ingredients except oil and mix well. Prepare kabaabs of reasonable thickness and size of this mixture. Shallow fry the kabaabs on medium heat (Never press while frying). Serve with ketchup or chutney. Shahi Korma Lamb In Saffron & Cardamom Cream Serving Size : 1 Ingredients 1 tb Cumin seeds 4 ts Coriander seeds 1 Or 2 teaspoons cayenne -pepper 1 t Saffron threads 3 tb Hot milk 6 tb Ghee or clarified butter -(see note) 2 md Onions, chopped 5 Black cardamom pods -cinnamon sticks 4 Cloves 3 Bay leaves 1 Fresh ginger, grated 4 lg Garlic cloves, minced 2 lb Boneless lamb, cut into -1/2-inch cubes 1 c Fresh, sweet, unflavored -yogurt Salt 1/4 c Heavy cream 1 tb Rose water 1/4 c Blanched almonds Directions Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance. Dry the meat with paper towels. Stir half of the meat into the spice mixture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water. Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf or any Indian bread. Raan Masaledar Whole Leg Of Lamb In A Spicy Sauce Recipe from Sinbad Yield: 6 servings Ingredients 5 lb leg of lamb -----SAUCE--- 2 oz Almonds, blanched 1/2 lb Onions, coarsely chopped 8 Garlic cloves, peeled 4 Cubes ginger, 1", peeled ;chopped coarsely 4 Green chillies, chopped 20 fl Yoghurt, plain 2 tb Cumin seed, ground 4 ts Coriander seed, ground 1/2 ts Cayenne pepper 3 1/2 ts Salt 1/2 ts Garam masala 6 tb Vegetable oil 1/2 ts Whole cloves 16 Cardamom pods 1 Cinnamon stick, 2" long 10 Peppercorns, black -----GARNISH---- 4 tb Sultana raisins 1/2 oz Almonds, blanched, slivered Directions Make sure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been pulled off. Put the leg in a baking dish made, preferably, of pyrex or stainless steel. Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3 tablespoons of the yoghurt into the container of a food processor or blender and blend until you have a paste. Put the remaining yoghurt into a bowl. Beat lightly with a fork or a whisk until it is smooth and creamy. Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala. Mix. Push some of the spice paste into all the openings in the lamb. Be quite generous. (I forgot to say, you need to ask the butcher to make a deep pocket to hold a "stuffing", in this case, some spice paste mixture, or make a pocket yourself) Spread the paste evenly on the underside of the leg (the side that originally had less fat.) Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with your fingers. Turn the leg over so its outer side (the side that was once covered with fat) is on the top. Spread a very thick layer of paste over it. Again, make deep slashes with the knife and push the spice paste into the slashes. Pour all the remaining spice paste over and around the meat. Cover with plastic cling film and refrigerate for 24 hours. Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature. Remove the cling film. Heat the oil in a small frying pan over a medium flame. When hot, put in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell - this takes just a few seconds - pour the hot oil and spices over the leg of lamb. (My note: I found the spices jumped and spat in the oil quite a lot - make sure your arms and counter are well protected) Preheat the oven gas mark 6, 400 F. Cover the baking dish tightly either with its own lid or with a large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, the sultanas and the 1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes. Remove the baking dish from the oven and let it sit in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter. Spoon off all the fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce around the leg. My Notes: I served the sauce separately, in a gravy boat. It is delicious! Prawns in Spicy Coconut Sauce Yield: 1 servings Ingredients 14 oz Canned coconut milk 8 Dried, red chile peppers * 2 ts Cumin seeds 2 ts Coriander seeds 1 ts Turmeric 1 tb Grated fresh ginger 6 Garlic cloves, minced 5 tb Peanut oil 1 lg Onion, thinly sliced Salt 1 lb Prawns, shelled, deveined   * seeded or partially seeded (reduce or increase amount for a milder or spicier flavor Directions Do yourself a favor and use canned coconut milk in this recipe. It's a heck of a lot easier and probably better than what you would produce using a fresh coconut. Process the grated fresh coconut or the desiccated coconut with 3 1/2 cups hot water in a food processor. Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth. Strain the liquid, squeezing the pulp to extract as much milk as possible. This is thick coconut milk; set aside. Pour 2 1/2 cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into another bowl. This second extract is thin coconut milk. Set aside. If you are using canned coconut milk, skip this step and proceed with the recipe. Grind the chile peppers, cumin and coriander seeds in a spice grinder and set aside. Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside. Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently. Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste. Cook this paste for 10 more minutes, stirring constantly. Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce. Add salt to taste. Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked. (Be careful not to overcook). Serve with steamed rice. Grated fresh coconut: Pierce the eyes of a fresh coconut and drain off the liquid. Put the coconut in a preheated 375F oven for 20 minutes. Break it open with a hammer and separate the meat from the hard shell in large pieces. Break the pieces into smaller ones and, using a vegetable peeler, peel the brown skin off the meat. Grate the coconut meat in a food processor. Desiccated coconut: May be found in Asian stores

 

 

Pakistani Vegetable Dishes

Red Kidney Beans

(Rajma) Serving Size : 6

Ingredients

• 2 c Red kidney bean

• 3 qt Water

• 1 t Turmeric

• 1 tb Salt

• 1/4 c Oil

• 1 c Chopped onion

• 1 Inch ginger chopped

• 1 t Garam Masala

• 3 Tomatoes chopped

• Coriander leaves for Garnish

Directions

1. Wash beans and boil for 2 - 3 hours or 1/2 hour in a pressure cooker.
2. In the meantime make masala of onions, garlic, ginger and tomato as in chicken curry.
3. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.

Recipe By : Somesh Rao

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Red Lentil Soup

Serving Size : 6 Ingredients

• 3 tb Ghee or vegetable oil

• 1 md Onion, chopped

• 12 ea Peppercorns

• 4 ea Bay leaves, crumbled

• 3 3/4 c

• 1/2 lb Red lentils, washed

• 2 tb Chopped fresh parsley

• 3 ea Dry red chilies, seeded

• Salt

• 1 ea 1/2" piece of ginger, grated

Directions Heat ghee (or oil) over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.

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Spiced Potatoes In Tamarind Sauce

(Daum Aloo) Yield: 4 servings Ingredients

• 1 1/2 tb Tamarind paste

• 2 c Water

• 8 sm Boiling potatoes

• 1/4 c Corn oil

• 1 md Onion; thinly sliced

• 2 ts Minced fresh ginger

• 4 Garlic cloves; minced

• 1/2 ts Dried red pepper flakes

• 1/2 ts Ground turmeric

• 1/2 ts Ground cardamom

• 1/2 ts Ground fennel

• 1/2 ts Cinnamon

• 1/4 ts Freshly ground pepper

• Salt

Directions Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

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Pakora

Ingredients

• 1/2 pound Chickpea flour (Gram Flour - "Besan" in local markets)

• 1 teaspoon salt

• 1 teaspoon red chili powder

• 1 teaspoon coriander seed powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon black pepper

• 1 medium egg, beaten

• 1 medium onion - chopped fine

• 1 large potato -- 1/4" cubes

• oil for deep frying

• water, enough to make paste

• Optional Ingredients - Spinach, eggplant, cabbage, fresh chilies

Directions

1. Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.

2. Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.

3. Serve with dipping sauces
   

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Pumpkin Fugadh

Yield: 4 servings Ingredients

• 1/2 kg Diced butternut Pumpkin/squash (1.1 lb)

• 1 Finely chopped onion

• 1 Finely chopped tomato

• 1/2 ts Mustard seeds

• 1/4 ts Turmeric

• 4 tb Oil

• 400 ml Coconut cream (About 1 1/2 cup)

• 200 ml Water (about 1 cup)

• Salt to taste

• Coriander leaves For garnish

Directions Mild sweet curry ideal as compliment to a really hot curry.

Heat oil and cook mustard seeds until they burst. Add chopped onion and fry until tender. Add chopped tomato and tumeric, cook briefly approximately 2 minutes). Put in the diced pumpkin, salt and water. Stir well to coat the pumpkin. Add coconut cream. Cover and cook until pumpkin is soft--this depends on how small/large you dice. Garnish with chopped coriander.

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Pumpkin Soup

Serving Size : 9 Ingredients

• 1 Small Pumpkin -- seeded, unpeeled

• 2 Tablespoons Oil

• 1/2 Teaspoon Cumin Seed

• 1 Each Cardamon

• 1/2 Teaspoon Cumin Powder

• 1/2 Teaspoon Coriander -- ground

• 1/4 Teaspoon Ginger -- ground

• 1/4 Teaspoon Chili Powder

• 1 Teaspoon Garlic -- minced, heaping

• 2 Cups Onion -- chopped

• 1 Cup Cauliflower Flowerets

• 1/2 Cup Carrot -- sliced

• 11 Ounces Corn -- can,undrained

• Salt And Pepper -- to taste

• 1/2 Teaspoon Tumeric

Directions Put oil in large pot or kettle. Heat til quite warm. Add cardamon, and cumin seeds. Cook until seeds crackle. Add Onions, garlic and powders. Saute until onions are browned. Add cut up pumpkin and water til not quite covered. Cover and simmer until pumpkin is tender. Mash or puree. Return to pot and add your choice of vegetables. Cook until desired tenderness. You can add powered broth if desired. You can also add greens and can substitute acorn or butternut squash.

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Rice With Potatoes, Cilantro And Mint

Serving Size : 6 Ingredients

• 1/2 teaspoon saffron threads

• 1 1/2 cups boiling water

• 2 cups basmati rice -- or other long-grain rice -- dry measure

• 2 tablespoons vegetable oil

• 4 cloves

• 1 stick cinnamon

• 2 potatoes -- 1/2" cubes (about 8 oz/250g)

• 2 tablespoons chopped mint

• 1 tablespoon fresh ginger -- minced

• 1/2 cup plain low-fat yogurt

• 1/4 teaspoon salt

• 1/4 cup chopped cilantro

• 1 onion -- thinly sliced

Directions (2O minutes)
Soak the saffron in a small bowl in 1 tablespoon of the boiling water for= at least 10 minutes. Wash the rice under cold running water until the water runs clear. Drain,= then place it in a medium-sized bowl, cover with water and soak for 30= minutes.
Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes)
Bring a large saucepan of water to a boil. Add the rice, stir well, and= boil rapidly for 5 minutes. Drain.
While the rice is cooking, heat the oil in a large, flameproof casserole= dish over medium heat. Add the cloves and cinnamon and stir for 30 seconds.= Add the potatoes and cook, stirring frequently, until golden, about 5= minutes. Remove from the heat. Sprinkle the mint and half of the ginger= over the potato mixture.
Spread half of the rice over the potato mixture. Place the yogurt, salt, saffron and saffron liquid in a small bowl.= Combine well. Pour half of the yogurt mixture over the rice in the= casserole dish.
<> Sprinkle the remaining ginger, the cilantro and onion on top and cover= wiht the remaining rice. Pour the remaining yogurt mixture over the rice. <> Pour the remaining boiling water down the side of the mixture. Cover and= bake in the oven until the rice is tender and all of the liquid is= absorbed, about 15 minutes.
<> Loosen the edges of the cake from the casserole dish. Warm the serving= plate. Put plater on top of casserole and turn the rice onto the plate.

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Uppama

Serving Size : 4 Ingredients

• 6 tb Vegetable oil

• 1 pn Asafetida

• 1/2 ts Whole black mustard seeds

• 1 Whole dried hot red pepper

• 1 t Chana dal

• 2 ts Urad dal

• 1/2 md Onion -- peeled and minced

• 1 c Finely shredded cabbage -- firmly packed

• 1 sm Potato -- peeled -- cut into 1/4-inch dice

• 2 tb Shelled peas

• 1 Fresh hot green chili -- minced

• 1/2 ts Finely grated fresh ginger

• 3/4 ts Salt

• 1 c Cream of wheat -- (15 minute variety)

• 1 1/4 c Boiling water

• 1 tb Finely minced cilantro

Directions Pour the oil into a medium or large skillet set over medium heat. When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal. When dals turn reddish in color, add to the pan the onion, cabbage, potato, peas, green chili, and ginger. Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes. Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes. Uncover and mix in salt. Increase heat to medium and add cream of wheat. Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown. Decrease heat to low.

Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more. (More water may be used if a moister uppama is desired.)

Continue stirring and cooking over low heat for 10 more minutes. Garnish with minced cilantro for serving.

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Alu Carrot Pickle

Serving Size : 1 Ingredients

• 3 medium carrots peeled

• 1 medium caulifower stalks removed

• 1/2 cup salt

• 3/4 cup red chilli powder

• 1 tablespoon turmeric

• 1 cup vinegar

• 1 cup jaggery (Indian palm sugar) -- grated

Directions Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.

Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.

Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.

Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted. Cool to room temperature. Add to sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon;

Serve with chappatis, rices or just about anything.
Making time: 1 hour (marinating 4 + 5 days)
Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated

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Spicy Eggplant In Ginger-Tamarind Sauce

(Masala Vangi) Yield: 6 Servings Ingredients

• 1.00 1/2-inch-round ball tamarind

• 0.25 c -Boiling water

• 1.00 lb Thin, long eggplant

• 3.00 tb Light vegetable oil

• 1.50 ts Minced garlic

• 2.00 ts Ground coriander

• 0.25 ts Ground cinnamon

• 0.13 ts Ground cloves

• 0.50 c Packed flaked coconut -- fresh or canned, -- unsweetened

• 1.00 ts Cayenne pepper (or more)

• 0.50 ts Coarse salt; or to taste

• 2.00 tb Unsulphured molasses -OR- Brown sugar

• 0.50 ts Black mustard seeds --GINGER-TAMARIND SAUCE---

• -Tamarind residue from above

• 0.50 c -Boiling water

• 0.50 ts Cornstarch

• 1.00 tb Shredded fresh ginger

Directions Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.

Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.

Ginger-Tamarind Sauce:

Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

 

 

 

Pakistani Desserts Kheer (Vermicelli Pudding) What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best). 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 Directions 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 Rice Flour Pudding (6 servings) Ingredients 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 Directions 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. Besan Burfi Ingredients 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Directions Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down. Kheer 2 Ingredients 1/2 c Rice 4 c Milk 1/4 c Raisins 3/4-1 c Sugar 1 t Cardamom seeds 1/4 c Shredded blanched almonds 6-8 drops Rose water 1/2 c Water Directions Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver or gold leaves (optional). [Silver/Gold leaves are very fine and tasteless.] Gulab Jamuns (Easy Method) Ingredients 1 c Bisquick 2 c Carnation powder 2 c Water 1 1/2 c Sugar 4 pods Cardamom few drops Rose water 1/2 stick Butter (4 T) 1/8 c Yogurt Milk Oil for frying Directions Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold. Suji Halwa (Semolina Halva) (4-6 servings) Ingredients 1/2 c Suji (semolina) 1/2 c Sugar 1/2 c Ghee 1 1/2 c Water 1 oz Sliced almonds 1 oz Raisins 8 Green cardamoms Directions Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot. Sewian (Vermicelli) Ingredients 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 Directions 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. Carrot Halwa Ingredients 4 lbs Carrots 1/2 gal Milk 2 c Sugar 2 c Carnation milk powder 1 c Oil to taste Nuts Directions Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week. Rasgoola Ingredients 1 ltr Homogenized Milk 2 tsp White Vinegar 1 1/2 C Sugar 3 C Water Directions Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2" in diameter). Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze). Serve cold. Mango Ice Cream This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit. Ingredients 1 can Condensed Milk 12 oz. Whipped cream(Cool whip) 1 can Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. I think it is the only size available in an Indian store. The condensed milk can is about 3" high and about 2.5" in diameter and should be available in your neighbourhood grocery store. Directions Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about 8 hours.