Kompromat
ADMINISTRATOR
- Joined
- May 3, 2009
- Messages
- 40,366
- Reaction score
- 416
- Country
- Location
Pakistani Cuisine.
- Thread starter Kinshuk
- Start date
Umair Nawaz
ELITE MEMBER
- Joined
- Sep 10, 2012
- Messages
- 13,407
- Reaction score
- -20
- Country
- Location
So which one tastes better according to you ??
bdw I was supposed to travel to Pakistan this year because of my friends marriage in Lahore..... but unfortunately didn't get leave.....but I'll surely visit sometime in future.. to Lahore, Karachi, Islamabad. Badly I wan't to visit Lahore's food street, have heard about that a lot from my friends.
u can meet me in islamabad
Aka123
SENIOR MEMBER
- Joined
- Apr 5, 2013
- Messages
- 2,050
- Reaction score
- 1
- Country
- Location
Those were a few places where we could hangout, these c unts want them gone
Man nothing to say!! I think you should take some very strict steps now. Bdw what can I say, we are also having the same fate..
RIP to the dead!!
u can meet me in islamabad
Sure man!!
Will let u guyz know when I travel ...............humayounkhatri
FULL MEMBER
New Recruit
- Joined
- Aug 7, 2013
- Messages
- 24
- Reaction score
- 0
karachi kia sub sy behtareen fast food hotel super highway, mujhe bhi bht pasand hai wahan ka khana bht laziz hota hai
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 101,755
- Reaction score
- 106
- Country
- Location
Namkeen Mutton Karhai
Click here to view the original image of 640x480px.
.
.Ingredients:
Mutton/lamb with fat – ½ kilogram
Tomatoes – ½ kilogram (skin removed)
Salt – To taste
Ginger – 1 tbsp (chopped)
Green chillies – 3 to 4 or to taste (chopped)
Red chilli flakes – 1 tsp
Crushed black pepper – ½ tsp
Oil – 2 to 3 tbsp
.
.
Method:
1. Wash the meat and add into a pan with salt. Let it cook till it’s half tender.
Click here to view the original image of 600x448px.
--------
-
2. Add tomatoes and ginger, and cook on high flame till water from the tomatoes and meat evaporates.
Click here to view the original image of 600x448px.
-------
3. Add oil and stir it while adding green chillies, black pepper and red chilli flakes. Keep stirring constantly on high flame.
4. Once the meat has been properly cooked and has absorbed all the flavour, turn off flame.
5. Garnish with coriander leaves, chopped green chillies and sliced ginger. Serve with Afghani or roghni naan.
Click here to view the original image of 600x450px.
-----
You do not have to necessarily make it with lamb, as it can be substituted with chicken or beef as well.
What more can one want – a simple yet delicious karhai, ready in minutes without a vast variety of ingredients.
Click here to view the original image of 640x480px.
.
.Ingredients:
Mutton/lamb with fat – ½ kilogram
Tomatoes – ½ kilogram (skin removed)
Salt – To taste
Ginger – 1 tbsp (chopped)
Green chillies – 3 to 4 or to taste (chopped)
Red chilli flakes – 1 tsp
Crushed black pepper – ½ tsp
Oil – 2 to 3 tbsp
.
.
Method:
1. Wash the meat and add into a pan with salt. Let it cook till it’s half tender.
Click here to view the original image of 600x448px.
-
2. Add tomatoes and ginger, and cook on high flame till water from the tomatoes and meat evaporates.
Click here to view the original image of 600x448px.
3. Add oil and stir it while adding green chillies, black pepper and red chilli flakes. Keep stirring constantly on high flame.
4. Once the meat has been properly cooked and has absorbed all the flavour, turn off flame.
5. Garnish with coriander leaves, chopped green chillies and sliced ginger. Serve with Afghani or roghni naan.
Click here to view the original image of 600x450px.
You do not have to necessarily make it with lamb, as it can be substituted with chicken or beef as well.
What more can one want – a simple yet delicious karhai, ready in minutes without a vast variety of ingredients.
BaybarsHan
FULL MEMBER
- Joined
- Oct 11, 2011
- Messages
- 733
- Reaction score
- 0
- Country
- Location
looks great
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 101,755
- Reaction score
- 106
- Country
- Location
Winter delights and the heavenly gajar ka halwa
Click here to view the original image of 640x480px.
While growing up in Pakistan, gajar ka halwa was a winter staple in our home. Back then, carrots in Pakistan were a seasonal vegetable so Ammi made it regularly during winters as the new carrot crop would hit the market. These days, however, carrots are available all year round. But sticking to tradition, Ammi still makes gajar ka halwa only in the winters.
This halwa is calorie-laden and heavy in nature as it is laboriously cooked for hours in full cream milk, ghee or butter and plenty of sugar. It is advised not to have it during summers when the mercury hits 40 degrees all across Pakistan as the heaviness of dessert might make one feel sick. But since winters are short and intense, they bring with them a craving for sugary tea and for buttery, sweet, slow cooked halwa. Quite often, Abu’s friends would come over to our place for afternoon tea only to have Ammi’s special halwa. The call to confirm a visit usually had a rather specific query regarding the halwa’s availability. Clearly, Ammi’s gajar ka halwa was quite famous and devoured.
Click here to view the original image of 640x480px.
While growing up in Pakistan, gajar ka halwa was a winter staple in our home. Back then, carrots in Pakistan were a seasonal vegetable so Ammi made it regularly during winters as the new carrot crop would hit the market. These days, however, carrots are available all year round. But sticking to tradition, Ammi still makes gajar ka halwa only in the winters.
This halwa is calorie-laden and heavy in nature as it is laboriously cooked for hours in full cream milk, ghee or butter and plenty of sugar. It is advised not to have it during summers when the mercury hits 40 degrees all across Pakistan as the heaviness of dessert might make one feel sick. But since winters are short and intense, they bring with them a craving for sugary tea and for buttery, sweet, slow cooked halwa. Quite often, Abu’s friends would come over to our place for afternoon tea only to have Ammi’s special halwa. The call to confirm a visit usually had a rather specific query regarding the halwa’s availability. Clearly, Ammi’s gajar ka halwa was quite famous and devoured.
ghazi52
PDF THINK TANK: ANALYST
- Joined
- Mar 21, 2007
- Messages
- 101,755
- Reaction score
- 106
- Country
- Location
Winter delights and the heavenly gajar ka halwa
Ingredients:
Carrots – 2 kilograms (grated)
Butter – 250 grams
Full cream milk – 1 litre
Full cream – 250 ml
Sugar – 1¼ cup
Green cardamom – 5 to 6 whole (gently crushes to open the pods)
Garnish:
Slivered almonds – Handful
Edible silver foil – 3 to 4
Click here to view the original image of 594x396px.
Photo: Ambreen Malik
Click here to view the original image of 594x399px.
Photo: Ambreen Malik
Method:
1. Mix all the ingredients in the cooking pan and let it cook on the highest flame.
Click here to view the original image of 595x595px.
Photo: Ambreen Malik
Click here to view the original image of 595x593px.
Photo: Ambreen Malik
2. Let the mixture come to a boil and allow the liquid ingredients to dry up.
Photo: Ambreen Malik
3. Keep stirring the mixture with a wooden spoon until all the liquid dries up and the butter comes out on the sides. Be careful not to let it burn at the bottom. Your wooden spoon should be able to stand straight once you stick it in the mixture.
4. Once the halwa cools down, transfer it into a serving bowl and garnish with slivered almonds and silver foil.
This little treat is the perfect end to a lovely dinner. Sit around a little fire-place, serve it hot with a dollop of cream on the side and let your taste-buds soar in its deliciousness.
Ambreen Malik
Ingredients:
Carrots – 2 kilograms (grated)
Butter – 250 grams
Full cream milk – 1 litre
Full cream – 250 ml
Sugar – 1¼ cup
Green cardamom – 5 to 6 whole (gently crushes to open the pods)
Garnish:
Slivered almonds – Handful
Edible silver foil – 3 to 4
Click here to view the original image of 594x396px.
Click here to view the original image of 594x399px.
Method:
1. Mix all the ingredients in the cooking pan and let it cook on the highest flame.
Click here to view the original image of 595x595px.
Click here to view the original image of 595x593px.
2. Let the mixture come to a boil and allow the liquid ingredients to dry up.
3. Keep stirring the mixture with a wooden spoon until all the liquid dries up and the butter comes out on the sides. Be careful not to let it burn at the bottom. Your wooden spoon should be able to stand straight once you stick it in the mixture.
4. Once the halwa cools down, transfer it into a serving bowl and garnish with slivered almonds and silver foil.
This little treat is the perfect end to a lovely dinner. Sit around a little fire-place, serve it hot with a dollop of cream on the side and let your taste-buds soar in its deliciousness.
Bas_kya_bhai
FULL MEMBER
- Joined
- Sep 23, 2014
- Messages
- 313
- Reaction score
- 0
- Country
- Location
muh me paani aa gya gaazi. weekendke liye kaam de diya tune.
Green Arrow
SENIOR MEMBER
- Joined
- Aug 26, 2014
- Messages
- 3,808
- Reaction score
- 5
- Country
- Location
Oh man. What a sweet dish
Similar threads
