Famous Pakistani Food

[ghazi52]

Goshtaba Aur Rista Recipe
Wazwaan Gushtaba Rista

 

[ghazi52]

From Baking Virsa, Gawalmandi, Lahore

 

[ghazi52]

 

[ghazi52]

 

[ghazi52]

SKARDU FOOD TOUR -
Markhor Meat Experience, Traditional Balti Food In Shigar

 

[ghazi52]

Lunch time at Attabad lake...

 

[ghazi52]

 

[Riea]

Anyone ever tried making those famous Mardan Chapli Kaboobs at home ? If so share ur recipie

 

[ghazi52]

Sweet Rice

 

[ghazi52]

Jatta Daal Wala Mazang Lahore


Lahori people love to eat food. They don’t bother either it is following the hygiene rules or not, the only requirement of their special food is that it should be tasty. Hence, the same is the thing with the Jatta Daal Wala located in the populated area of Mazang, Lahore. The shop of Jatta Daal Wala faces an uncovered drain which is a question to the hygiene of the food but the Lahoris don’t bother.

Two brothers Nadeem and Billa are the owners of Jatta Daal Wala, Lahore. Their father was the pioneer of this shop and his name was Muhammad Siddique and belonged to a Jatt family. He was called “Jatt Saab” by most of the people which resulted in the name of Jatta Daal Wala.


The shop of Jatta Daal Wala is not fancy and the sitting is of benches that are made of steel. Food is served in the steel utensils and roti in Chaabi.


Nadeem, the owner said that the shop is running for more than 65 years and the taste of their Daal is still the same. He said that the Daal is made in the special and pure Desi Ghee and they purchase Desi Ghee from a vendor in Sahiwal since the shop is established.

Jatta Daal Wala is famous throughout Lahore city, and especially among the people who love to eat desi food. Their customers regard their Daal as the best Daal and one can’t find the taste other than the Jatta Daal Wala.

Other than the Daal, the shop also serves the Mutton Daal and Desi Murgha Daal. Whereas the shop located at Mazang Adda is the only shop of Jatta Daal and they don’t own any other branch.

Nadeem said that they start to make Daal at 7:30 am and it is cooked by 11 am. Moreover, the shop starts to get the crowd at 1 pm and all their food is finished between 4 to 5 pm. Further, the owner told that they only sell Daal at their shop and no special orders are taken for any kind of event.


Prices of Jatta Daal Wala

For our reader’s convenience, Locally Lahore is giving the price list of Jatta Daal Wala. Here are the prices:

Full Plate Daal: Rs.220/-
Half Plate Daal: Rs.110/-
Full Plate Mutton: Rs.1,300/-
Half Plate Mutton: Rs:650/-
Mutton 1 Boti: Rs.350/-
Full Plate Desi Murgha: Rs.1000/-
Half Plate Desi Murhga: Rs.500/-
Chicken Leg Piece: Rs.350/-
Raita: Rs.20/-
Salad: Rs.20/-

Note: Prices may vary when you visit the Jatta Daal Wala

Contact Number and Address
Contact No: +923004254355
Address: Mozang Chungi, Lahore, Punjab 54000, Pakistan
Coordinates: 31.559617405921735, 74.31387440126433

 

[ghazi52]

Abbottabad, KPK..

 

[ghazi52]

New Jersey, USA.

 

[ghazi52]

Delicious Mutton Kunna Recipe

Ingredients

Mutton 1 kg
Mutton trotters 2
Onions chopped 2
Kunna spice 1 tbsp
Ginger garlic paste 2 tbsp
Red chili powder 2 tbsp
Turmeric powder 1 tsp
Flour 2 tbsp (mixed in enough water to make a flowing batter)
Clarified butter 1 cup
Salt to taste
Sliced ginger for garnishing
Kunna Spice:
Black Cumin 1 tbsp
Mace 1 tbsp
Whole coriander 8 tbsp
Whole black pepper 1 tbsp
Star anise 2
Cloves 1 tbsp
Green cardamoms 1 tbsp

Cooking Directions

For Kunna Spice: To make the kunna spice, toast the cumin, mace, whole coriander, whole black pepper, star anise, cloves and green cardamoms on a griddle pan.Then grind all the ingredients together.

For Kunna Curry: Heat clarified butter in a clay pot (handi) and fry the onions till they turn light brown.

Fry the ginger garlic paste and add in the meat.
Cook till it turns golden.
Add the kunna spice, red chili powder and turmeric powder.
Sauté for 2-3 minutes.
Add the mutton trotters’ stock.
Cover and simmer on low heat.
When the meat becomes tender, season with salt.
Gradually pour the flour batter into the pot, stirring continuously.
When the gravy thickens, turn the flame off and garnish with black cumin seeds and sliced ginger.

Serve hot with sliced green chillies, ginger, chopped coriander, lemon quarters and naan.

 

[ghazi52]

FISH BIRYANI RECIPE

INGREDIENTS FOR FISH:

Fish fillets square pieces
(8 to 10)
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Garam masala
Salt to taste
1 & 1/2 tbsp Lemon juice
2-3 tbsp Oil
2 tbsp Ginger garlic paste
Marinate fish in this mixture for 1 to 2 hours. Then shallow fry the fish for 5 to 6 minutes.
Set aside.

INGREDIENTS FOR BIRYANI:

2 cups Onion (sliced)
1 cup Tomatoes (chopped)
1tbsp Ginger garlic paste
1 cup Yogurt
Biryani masala 2 tbsp
1 tsp Garam masala
1 tsp zeera powder
2 tap dhaniya/ coriander powder
1 tbsp red chilli powder
1 tsp chaat masala

DIRECTIONS for Biryani Masala:

In a pan heat oil, add onion and cook until translucent.

Then add ginger garlic paste, tomatoes, whole spices and cook until tomatoes are fully done.

Then add yogurt and cook it fir 4 to 5 minutes more, your biryani masala is ready.

Add fish in it, cover the lid and cook for 3 to 4 minutes.

If u want potatoes in ur fish biryani boil potatoes with little salt and add pinch of zarda colour.
when they r boiled then add them in biryani masala after u take out fish from masala

INGREDIENTS FOR RICE:

2 cup Rice
2 Bay leaves
1 tsp Oil
2 Star anise
7-8 Black peppercorns
Salt to taste
2-3 Cinnamon sticks
2 Black cardamoms

DIRECTIONS FOR RICE:

In a pot add water, when water starts boiling add rice, star anise, black peppercorns, salt, cinnamon stick, black cardamom, bay leaf and oil.

Cook until rice are 80% done. Then strain and set aside.

DIRECTIONS FOR LAYERING:

In a pan add fish masala, then layer it with rice, repeat the layer of fish masala and rice.
Sprinkle fried onion, tomatoes, coriander, mint and food color on top.

Cover and let it simmer on low flame for 8 to 10 minutes.
Your biryani is ready to serve.

For this recipe I used boneless fish, but you can use any fish of your choice,

I used boneless because it is easy to eat, but you can change it according to your liking, both will work.

 

[Paul2]

Comrades, I seem to cannot get a distinction in between rasgulai, and rasmalai.

What is what?