Famous Pakistani Food

[denel]

Maybe until thirty - five years ago , feast food was prepared at home . Whether it is a wedding , marriage , Aqiqa or birthday . Guests would gather at home . Outside , it would be evening .
The cook would be called and the pots would be cooked outside the house . In this era , the dishes were also counted .
There used to be : whatever food was cooked , everyone would eat it with passion while licking their fingers . Gourma was the favourite dish of the time . It is still available today .
But where is that taste now ?
Who remembers the taste of this Qorma ?


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friend, question.... in all the threads - i noticed absence of cassava.

Given it is a very hardy root in drought prone areas, is it not cultivated there?

 

[ghazi52]

cassava.

Not to my knowledge about it cooking in Pakistan.
Any how, some locally grown in west of Karachi.

• Successfully grown Cassava (Manihot esculenta) at Bhawany, Lasbella and isolated, prepared and evaluated its flour and starch usage in bakery products, as alternate to potato chips and starch for textile industry at small scale.

 

[ghazi52]

 

[ghazi52]

Chappal Kabab.

 

[ghazi52]

 

[ghazi52]

Best Samosa of Lahore

 

[Maarkhoor]

Best Samosa of Lahore


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Mere rozay ka akhri time chal raha hai aor app baaz nahien aa rehy.....

 

[ghazi52]

گُڑ والے چاؤل

Jaggery rice

 

[Varunastra]

View attachment 739506


گُڑ والے چاؤل

Jaggery rice

That looks so good. Truly got hungry just by looking.

 

[ghazi52]

Chicken Daleem Recipe

Ingredients

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

Cooking Directions

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

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

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

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

 

[ghazi52]

 

[ghazi52]

 

[ghazi52]

Shinwari Chicken Karahi Recipe
Peshawari Chicken Karahi Recipe

 

[ghazi52]

Aloo Ki Kachori


Stuffed with flavored mashed potatoes, this crispy kachori is what one looks forward to after an exhausting day. Its best served hot, with green chutney.

INGREDIENTS

• FOR MASH POTATOES
  • Potatoes, Boiled3
  • Garam Masala1 Tsp
  • Red Chili Powder1 Tsp
  • SaltTo Taste
  • White Pepper1 Tsp
  • Cumin Seeds1 Tsp
  • Black Pepper1 Tsp
• FOR DOUGH
  • All - Purpose Flour2 Cups
  • SaltTo Taste
  • Ghee1 Cup
  • WaterAs Per Needed

PREPARATION

• In a mixing bowl, add 2 cups of all-purpose flour, salt, water and mix. Make a well in the middle, add ghee and knead well into dough. Add water and knead again.
• Cover and let it rest for 5 minutes.
• In a bowl, mash boiled potatoes. Then add garam masala, red chili powder, salt, white pepper, cumin seeds, black pepper and mix vigorously. Keep it aside for later use.
• Take a ball sized dough, spread in circular motion with the palm, fil the hollow kachori with mash potatoes and secure it by making it a ball again.
• Now heat oil in a wok over medium heat, fry the kachori until golden brown.
• Enjoy! Please give us your feedback in the comments below.

 

[ghazi52]

Aloo Matar Ka Salan

Ingredients

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

Cooking Directions:

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil.
Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes).
Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes).
Add the peas and water, reduce the heat to low, cover and cook for 5 minutes.
Halve the cooked potatoes if they seem too large.
Add them to the pan and cook covered for another 5 minutes.
Mix in the garam masala just before serving.