Pakistani Cuisine.

[ghazi52]

Chai .... rural

 

[ghazi52]

Lacci

 

[ghazi52]

The haleem some say was introduced to the subcontinent during the reign of Humanyun but became popular in the times of Akbar. The Ain-e-Akbari documents the recipe of harisa, haleem and kashk (a variation of the haleem).

Interestingly, the word haleem means 'patient' in Arabic, advising one to stay the same during the long, slow cooking process.
It was a one-dish sailor and soldier food and that is how, some historians believe harisa came to the subcontinental coast of Malabar with the arrival of Arab traders.

The spicier haleem evolved when the Hyderabadi and Lucknavi cooks slow-cooked cracked wheat, meat and pulses in a sealed pot on low flame overnight. At the break of dawn, the porridge was cooled and pounded to get the right texture.

Pratibha Karan, author
Ingredients (7 grains)

1 cup wheat
¼ cup plus 1 tbsp. barley
¼ cup white maash dal (Urud)
¼ cup moong dal
¼ cup masoor dal
¼ cup basmati rice
1 cup chana dal
½ to ¾ cup oil
2 ½ lbs (Preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well.)
1 ½ cup chicken or beef stock
1 ½ heaped tbsp red chillie powder (increase or decrease to taste if needed)
Salt to taste
2 to 3 tbsp ginger garlic paste
1 tbsp (heaped) coriander powder
1 ½ tsp level turmeric powder
1 ½ large onions (sliced for frying)

Ingredients for Dum (sealed pot cooking)

1 level tsp garam masala powder
¼ tsp jayfal powder
¼ tsp javatree powder
½ tsp black cumin
½ tsp green cardamom powder

Ingredients for garish (or to be served on the side)

Lemon wedges, chopped cilantro and green chillie, fried onions, julienned ginger, chaat masala, yoghurt and naan.

Method

Wash and soak all seven grains for 6 to 8 hours.

In a pan, fry onions until golden brown, adding meat, ginger garlic, chillie powder, turmeric, coriander powder, stock and salt. Cook until the korma is tender.

In a large separate pot, boil pre-soaked grains until tender, approximately 2 to 2 ½ hours. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.

Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.

Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains. Mix thoroughly on low to medium flame, stirring constantly.

Cook and stir until the correct consistency; tasting for salt and chillie content.

The haleem must be well blended, now add all five dum ingredients, mix well and initiate dum (sealed pot cooking) for a few minutes.
Garish and serve with a side of naan, if desired.

 

[ghazi52]

The karahi gosht is named after the utensil it is cooked in. The balti and karahi (the cooking utensil balti is referred to as karahi in southern Pakistan) are a somewhat similar heavy-based, round, wok-like pot.
From Landi Kotal, the delicious balti gosht travelled to Punjab and then the rest of the world.

The mutton karahi essentially consists of small cubes of lamb or goat, which are cooked in tomatoes, green chillie, salt and preferably animal fat. The fresh meat is thought to provide the fat base for the cooking, and it is meant to be savoured directly from the karahi with a side of hot naan.
Ingredients


4 lbs goat leg, cut in small cubes
2 lbs tomatoes
7 to 10 green chillies, or to taste (chopped)
Salt to taste
Oil ½ cup, but with fresh Qurbani meat the animal fat should suffice

Method


Braise the meat on a high heat, adding green chillies and salt, cook for a few minutes adding tomatoes.

Cook until the meat is tender and the tomato juice has all but evaporated.

The orange-red tender meat is ready to be served with hot delicious naan.

 

[ghazi52]

 

[ghazi52]

 

[ghazi52]

Food Street Lahore

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[Edison Chen]

Nice...

 

[ghazi52]

1. 
   
   
   • Lahori Special Gajrella From Gawal Mandi
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     Ingredients
     • 1 kg desi carrots
       
       1/2 kg basmati rice
       
       2 litre milk
       
       1 kg sugar
       
       1/2 kg khoya, sweet
       
       5 green cardamoms
       
       2 Tbsp wheat flour
       
       Oil
       
       
       For Garnish:
       
       10 pieces silver wark
       
       10 pieces gold wark
       
       50 gm almonds, crushed
       
       50 gm pistachios, crushed
     • Method
       
       Grate the carrots. Soak rice in water. Now put water in a pot and cook soaked rice and carrots together.
       
       When the rice is cooked, then add milk and reduce it to half and then add sugar. Cook it for 10 minutes and then take it off the flame.
       
       When cold, add khoya and green cardamom powder. Keep it in the refrigerator.
       
       Now make a mix of wheat flour and oil and add in for thickness.
       
       Serve with gold and silver wark on the top and with a almond, pistachio garnish.

 

[ghazi52]

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[ghazi52]

 

[ghazi52]

Cave Diner

Cave 1-B Awan Arcade | Jinnah Avenue, Islamabad, 44000, Pakistan

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[ghazi52]

2014 - Year in Review

 

[ghazi52]

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[ArsalanKhan21]

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.