Pakistani Cuisine.

[RescueRanger]

Goshtaba

 

[ghazi52]

Some of Pakistani and Indian food has too much oil and spices and it loses nutrition value as it is cooked too much. I am surprised to see KFC at the top at 21%in Karachi while 31% in Lahore and Islamabad. Their chicken is fatty and left in milk for hours to increase weight and taste. Beef and mutton meat is from old animals that no longer provide economic value to the farmers and dairy producers. In Pakistan eating out is entertainment and very popular.

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True..

 

[ghazi52]

Tawa gurda kapoora - aka Taka tak


While the world is talking about the weirdness of Beijing style food, I thought of highlighting the position of Lahori food on the chart of bizarreness. I am sure it stands somewhere in the top 10. So here we go:





Roughly translated, Tawa gurda kapoora means kidneys and testicles in a large frying pan. To avoid the embarrassment of associating such words with food, most of us now call it Taka tak. It refers to the sound made by the skillful chef while frying these organs and hitting the pan with two sharp slicers in a captivating rythm. He keeps slicing and frying them until the kapooray (testicles), gurday (kidneys), dil (heart), maghaz (brain) and chaampain (ribs) become a homogeneous mixture of meat and thick masala curry. You can make your pick and choose which parts to include in your serving. It is DELICIOUS.

One of the most famous spots to try this out is Butt taka tak at Lakshmi chowk, Gawalmandi. It islocated right next to Butt Karahi that has been reviewed earlier. Not only will you enjoy the typical outdoor dining experience in the heart of Lahore, you will also find a bunch of live chickens to give you company while you listen to the magical beat of taka tak. Not to mention all those large tables smothered with uncooked goat organs (as you can see in the above picture) giving you a feeling of being part of a massive autopsy project.





What? .. Yikes? .. No! The moment you take the first bite of this scrumptious meal, will be the time when everything else, such as traffic noise, diesel smoke, smell of chicken shit, autopsy tables, etc., will stop bothering you. So dive in and give it a try.

 

[ghazi52]

mm
..

How to make Egg Halwa

1. Beat eggs very nicely
2. Boil milk with cardamom and cinnamon until it becomes thick (reduces to half

volume)
3. Add beaten egg to the milk, stirring constantly until it forms fine granules.
4. Add ghee, sugar, raisin, and Saffron Powder. Cook until all the water evaporates.
5. Remove from fire and decorate with slices of Almond and Pistachio (Optional).

 

[ghazi52]

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mm.

 

[ghazi52]

Local cuisine strikes taste buds, outperforms fast foods
.........................................
KARACHI: Proving its delicious worth, Pakistani cuisine remained the top-ordered food category in 2014 at EatOye with chicken Tikka alone accounting for almost half the orders booked through the online food portal.

Pakistani food remained the top-ordered cuisine in 2014, holding a strong 39% share in the overall orders booked through the online platform, thanks to chicken Tikka and chicken Biryani that remained the main drivers of this growth with 49% and 13% shares, respectively.

The numbers are substantial at a time when fast food restaurants are flourishing across the country – dozens of fast food outlets, especially those focused on pizza and burgers, have opened during last couple of years in Karachi, Lahore and Islamabad, according to industry sources.

Fast food accounted for only 20% share in the most-ordered cuisines at EatOye’s platform last year, the company said in a report. However, the only exception was the pizza, which remained the second most-ordered cuisine with a 29% share, statistics showed.

The number of web searches for food witnessed a 16% year-on-year growth in 2014, according to the data.

Chicken Tikka is easily available at almost every restaurant, which is the one reason why it remains the most selling item, says EatOye CEO Nauman Mirza. EatOye estimates online food ordering to be a $15 million market.

The statistics for local cuisine, Mirza says indicate that there is a lot of room for other categories as well. For example, the CEO says there aren’t many specialty cuisines, such as Mexican, Turkish or Lebanese to name a few.

“Though we don’t have much tourism or foreigners who would go to such restaurants, there are a lot of Pakistanis who want such cuisines,” Mirza said, adding, “Some growth will come in this area.”

Local cuisine strikes taste buds, outperforms fast foods – The Express Tribune

 

[S.Y.A]

.
mm.

aaah! Zalim!

 

[ghazi52]

1. 
   
   
   • Pakistani styled stir-fried spicy minced meat
     
     This bhunna qeema (stir-fried minced meat) is dry yet juicy and all love it!
     
     Here is the simple recipe. Hope you enjoy it!
     
     Ingredients:
   • 1. 1. Minced mutton – 1 kilo
        1. 1. Oil – ½ cup
        1. Onion – 1 large (finely chopped)
        1. Tomatoes – 3 medium (chopped)
        1. Ginger garlic paste (freshly made) – 1 tbsp heaped
        1. Roasted cumin seeds – 1 tsp heaped (crushed)
        1. Roasted coriander seeds – 1 tsp heaped (crushed)
        1. Cinnamon sticks – 2 (1 ½ inches long)
        1. Black cardamoms – 3 whole
        1. Cloves – 6
        1. Whole peppercorns – 6 to 8
        1. Whole red chillies – 3 to 4 round ones or 2 regular dried ones.
        1. Green chillies – 3 medium sized
        1. Fried onions – 3 to 4 tbsp
        1. Yogurt – 5 tbsp
        1. Salt – 1 tsp
        1. Chilli powder – ½ tsp
        1. Turmeric – ¼ tsp
        1. Fresh ginger – 1 inch julienne
        1. Fresh coriander (for garnish) – handful
   • 
     Method:
     1. Put the minced meat in a tea towel and wash under running water for a couple of minutes. Let it sit for about 20 minutes till the water drains. Squeeze the water out as much as you can before cooking.
     2. Heat the oil in the pan and add chopped onions to it.
     3. Wait till the onions become translucent; then add cinnamon, cardamom, cloves, peppercorn, crushed cumin and coriander seeds, whole red chillies and ginger garlic paste. Cook till everything changes colour to a gentle brown.
     4. Squeeze water out of the minced meat. Add it to the onions and cook until brown.
   
   
   
   
   
   5. Add salt, chilli powder and turmeric. Mix further and dry half of the liquid in the pan.
   6. Add tomatoes and two green chillies, and cook for two to three minutes on high heat.
   
   
   
   
   7. Add yogurt and mix. Reduce heat, cover the pan and let it cook for 20-25 minutes till tomatoes break down completely and yogurt disappears.
   8. Add half of ginger, fried onions and remaining chopped green chillies. Cook for two minutes.
   9. Garnish with fresh coriander, remaining ginger and fresh green chillies.
   
   
   
   
   This can be served with homemade flat bread, naan or even paratha. The left over qeema makes for an awesome stuffing for qeema paratha for breakfast or brunch the next day. And the same filling can be used to make stuffed samosas at home. It’s simple, quick and effective in quenching that desi food craving you may have had.
   Happy desi meat cooking!

1. 
   

 

[farhan_9909]

Baniwola penda

 

[ghazi52]

I like this on sunday....

 

[Rasengan]

Baniwola penda

What type of dish is this?

 

[ghazi52]

mmmmmmmmmmmmmmmmmmmmm...

Eggs, boiled 4
Potatoes, boiled & mashed 4
Salt to taste
Garam masala powder ½ tbsp...
Red chili powder ½ tsp
Dry mango powder ½ tsp
Coriander leaves, chopped 2 tbsp
Green chilies, chopped 2 tbsp



Bread crumbs 1 cup
Oil to deep fry

Method

Mix potatoes, salt, garam masala powder, red chili powder, coriander leaves, amchur powder and green chilies and mix well. Halve the eggs and cover with the potato mixture. Roll in breadcrumbs. Refrigerate for thirty minutes. Heat oil in wok and deep fry the cutlets till golden brown in color. Drain on an absorbent paper and serve hot with chili tamarind sauce.

 

[ArsalanKhan21]

What are these ? Shammi Kabab ? You have no name recipe.

 

[ghazi52]

What are these ? Shammi Kabab ? You have no name recipe.

Egg cutlets .....

 

[ghazi52]

Juice making.
Sugar can