Few Pakistani dishes for the vegetarian in you

[nForce]

yes but with meat in it, only people who can't afford meat eat it full on non-meat.

Meat consumption in Pakistan per person is 14.7 kg per year. That's not much. In comparison, countries like Saudi Arabia, US and Australia consume 54.4, 120.2 and 11.5 kg per year.

 

[ghazi52]

Nice information..............

 

[Rusty]

Meat consumption in Pakistan per person is 14.7 kg per year. That's not much. In comparison, countries like Saudi Arabia, US and Australia consume 54.4, 120.2 and 11.5 kg per year.

Again, that is due to poverty.
If everyone in Pakistan had the money, our meat consumption would go through the roof.

 

[Spring Onion]

yes but with meat in it, only people who can't afford meat eat it full on non-meat.

Most of the population cant afford meat with every vegetable. Though yes many do cook it meat but not most

 

[nForce]

Again, that is due to poverty.
If everyone in Pakistan had the money, our meat consumption would go through the roof.

Meat is quite cheap in Pakistan someone once told me in this forum.. What are the rates btw ? Can anybody give some idea ?

I am non-veg, but my mother is pure vegetarian.

 

[Rusty]

Meat is quite cheap in Pakistan someone once told me in this forum.. What are the rates btw ? Can anybody give some idea ?

I am non-veg, but my mother is pure vegetarian.

I don't know, but I know that the average pay for a laborer is under 10,000 rupees a month, or about 100 USD. So even if meat is cheep, it still is too expensive for most people.

 

[Kabira]

From the list I only like Chana, Saag and Bhindi

 

[nForce]

Baingan and bheendi.. my favourites..although, I miss the Bengali style cooking.

 

[Kompromat]

Thank you, im gonna cook Tarka Aloo right now, feeling vegetarian today

 

[Shan-e-ibrahim]

#2 is called nadroo in kashmir, it is made from lotus stem

kamal kakri ?

 

[Shamain]

@ghazi52 from where u took these recipes?


What is the difference between saag and paalak?

 

[ghazi52]

..TARKA ALOO
..
TARKA ALOO

INGREDIENTS

• Potatoes : 1/2 kg
• Yellow Food Color : 1 pinch
• Cornflour : 2 tablespoon
• National Vinegar : 3 tablespoon
• Water : 1 liter
• Green Chilies : 4, finely chopped
• Fresh Coriander Few leaves
• Oil : 1/2 cup
• National Achar Gosht Masala : 1 packet (50 grams)

COOKING METHOD

• Scrub the potatoes well and cut into thick round slices.

• Leave the skin on. Bring a liter of water to the boil and cook the potatoes for half an hour.

• When tender, mash them with a wooden spoon.

• Dissolve the corn flour in half a cup of water and stir into the mashed potatoes.

• Turn off the heat when the mixture thickens.

• Fold in the yellow food color, vinegar, green chilies and coriander leaves.

• Heat the oil in a separate pan, turn off the heat and add the National Achar Gosht Masala.

• Let the masala fry for a while, then pour the oil over the potatoes and mix well.

 

[IrbiS]

Had bhindi for lunch today but sadly, it was just bhindi no meat.

@ghazi52 from where u took these recipes?


What is the difference between saag and paalak?

Both are different plants

 

[Shamain]

Both are different plants

acha so saag is another plant.i thought saag is a huge class of plants. So its one specific type.
And iused to take saag and palak as same.

But palak tastes like mehendi.

 

[ghazi52]

..Lunch
.

@ghazi52 from where u took these recipes?


What is the difference between saag and paalak?

The Differences Between Saag & Palak



Saag and palak are intensely green curries, containing greens, onion, ginger and tumeric. The two dishes may sometimes be served interchangeably in restaurants, but do contain different spices and dairy ingredients. Palak is actually a type of saag – the word for green leafy vegetables in Hindi.

1. Green Differences
   • Saag refers to all leafy green vegetables; a true saag curry, sometimes called saagwala, includes mustard greens and fenugreek leaves as well as spinach leaves. Palak is the Hindi word for spinach. Thus, the only greens in a palak curry are mature spinach leaves.
     
   Aromatic Variations
   • Dozens of recipes for saag and palak curries exist; the slight variations are determined by family tradition and cooks’ preferences. Saag generally contains a blend of spices known as garam masala, which usually contains coriander, ginger, cardamom and black peppercorns. Garlic also has a big presence in this heady curry. Palak curry relies on cumin, fennel and coriander for flavor, with a bit of cayenne and red chiles for heat. Garlic is noticeably absent from authentic palak curries.
     
     
     
   Diverse Dairy
   • Saag curry tends to be richer and creamier, due to the addition of heavy whipping cream at the end of the cooking process. Palak curry uses yogurt, instead of cream, as the dairy ingredient. This results in a drier sauce that has a distinct tanginess. The yogurt gets stirred in at the end of the cooking process too, but it can curdle when warmed, so chefs often stir a small amount of cream into the yogurt before adding it to the curry to prevent the curdling without adding too much milky flavor to the palak.
     
   Classic Paneer
   • Palak and saag curries are often served with paneer, or Indian cheese. Cubes of of this bland cheese, made by cooking milk with lemon juice, can be stirred into the pureed sauces to create a vegetarian entrée that’s traditionally served over rice. Restaurants sometimes serve saag curry mixed with cubes of cooked chicken or lamb, too.
     

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