8Welcome to Pakistani Cuisine

Pakistan is known for its rich culture and food. Pakistani cuisine varies from region to region, reflecting the regions culture and flavor. There are four different provinces in Pakistan and each have their own culture, the food eaten in Pakistan greatly affects each region. In the eastern region of Pakistan such as Punjab and Sindh are similar to the cuisines of Northern India, the food can be very spicy, which reflects on the culture of eastern Pakistan. Food in the Northern parts of Pakistan such as Kashmir, Khyber Pakhtunkhwa, use mild aromatic spices and less oil, characterizing the Pakthun culture in Pakistan, the culture originally came from Afghanistan, thus the food is similar to afghan food. This cookbook has various different recipes from the different regions of Pakistan. The first section is the main courses eaten in Pakistan. The second section is the deserts of the different regions. The third section is the snacks in Pakistan and the different drinks.

Hyderabadi Biryan
Within the Punjab region, there are different preferences. People in the area of Amritsar prefer stuffed naan and milk products. In fact, the area is well known for quality of its milk products. Hyderbadi rice is one of the main dishes eaten in the Punjab (south) region of Pakistan. The food in Punjab is usually spicy, compared to other regions of Pakistan. The main masala (spices) in a Punjabi dish consists of onion, garlic and ginger.

Ingredients: - 2 chickens, skinned and cut into small pieces - 1 3\4 kg. Basmati rice - 500 g. Yogurt - 1 tbsp. Red chili powder - Salt to taste - 1/2 tsp. turmeric - 2 tsp. coriander powder - 1 tbsp. garam masala (hot spice) - juice of 1 lemon - 4 medium onions (thin slices) - 3tbs. Garlic (crushed) - 2tsp. Ginger (crushed) - 10-12 green chilies - 1 cup fresh coriander leaves - 1\2 cup fresh mint leaves - 1\2 cup oil - 4-6 green chilies - 2 tbs. Coriander leaves, finely chopped - few strands of saffron, soaked in two tbsp. of warm water - few drops kewra - 2-3of Yellow food color Directions 1.Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use. 2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Marinate the chicken with the yogurt mixture for about 6 hours or overnight in a refrigerator. 4.Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside. 5. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice. 6. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for

further 20 to 25 minutes, until the rice and meat are tender. 7. Once the dish is cooked, leave it covered for a few minutes .

then remove the lid, fluff up the rice with a fork. Chicken Jalfrezi

Meat and chicken is a eaten a lot in the Sindh region of Pakistan which is closer to India, and the food tend to be similar to eastern Indian food. The curry is not as spicy as other curries in Pakistan, usually in the east region of Pakistan food is spicy. Ingredients: - 2 cloves garlic chopped - 750g skinless chicken thigh fillets, cut in half - 3 teaspoons ground turmeric - 1 onion finely grated. - 1teaspoon red chilli powder - 1teaspoon salt - 500gcan chopped tomatoes - 30g ghee or 2 tablespoons oil - 3teaspoons ground cumin - 3 teaspoons ground coriander - 2 tablespoons grated fresh ginger - 30g fresh coriander laves roughly chopped - oil for cooking Directions: 1.Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat. 2.Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown scraping the base of the pan frequently and turning the chicken. 3.Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken. 4.Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce. 5.Sever the chicken pieces with the sauce spooned on top.

6. Serve with bread or naan Palak Paneer Palak paneer originates from the Kashmir region of Pakistan. In Kashmir mainly cheese and vegetables are eaten as they can be found easily in that area of Pakistan. Kashmirs dont as much meat as the rest of Pakistan.

Ingredients: -15 oz pack ricotta cheese - 450 g. fresh or 8oz frozen, chopped spinach - 1 small onion finely chopped -1/4 cup sour cream -1 inch piece ginger, finely chopped - 4 clove garlic, crushed -1 tsp. cumin powder -1/2 tsp. coriander powder -1/4 tsp. turmeric powder - 1 tsp. chili powder -1/4 cup oil - salt to taste

Directions: 1. Empty the ricotta cheese into an oven-proof dish and bake at 350F for about 40 minutes. Cut it into 1/2 inch square and keep aside. 2. Thaw the frozen spinach or thoroughly wash and finely chop fresh spinach. ( Or place the spinach in a blender or food processor and blend to a puree.) 3. Heat oil in a saucepan. Add onions and stirring frequently fry for 8-10 minutes or until light brown. Add garlic and ginger. Fry for few more minutes, add little water if the mixture sticks to the bottom of the pan. 4. Add chili powder, salt, cumin, coriander and turmeric powder. Fry for few minutes, add 2-3 tablespoons of water if necessary. Add sour cream and spinach. Mix well, cover and cook over medium heat until the liquid has evaporated. 5. Add cheese, cover and cook for 5 more minutes. 6. Serve with boiled rice or Naan

Seekh Kabab

The cuisine of the Pashtun people is derived from the cuisine of Afghanistan and that of Pashtun-dominated areas in Pakistan, which is largely based not just upon cereals like wheat, maize, barley and rice but also a plethora of meat dishes (which include, chicken, beef and lamb). Accompanying these staples are also dairy products (yogurt, whey), various nuts, native vegetables, as well as fresh and dried fruits. Meat is large component that makes up the main dishes in Pasthun culture, Seekh Kabab is mainly found and eaten in the Northen area of Pakistan where most Pasthuns live.

Ingredients: - 1 kg minced beef meat fresh - 4 -5 spring onion - 3 -4 green chili - 3 tbs. fresh coriander leaves chopped. - 1 tsp. red chili powder - 2 tsp. dry pomegranate seeds (anar dana) crushed. - 2 tbs. coriander seeds crushed. - 2 tsp. chat masala - 2 tsp. garam masala - 2 tsp. salt

1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. 2. Finely chop green chilies. 3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat. 4. Keep minced meat for couple of hours in the refrigerator. 5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire. 6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire. 7. Grill till brown on all side. Make sure to turn each side every now and then.

Serve hot with Nan

Gajar Ka Halva (carrot Halva)

Gajar Ke Halva, is a carrot desert which originates from the Punjab region of Pakistan, this desert is eaten all over Pakistan.

Ingredients: 1 kg. carrots, peeled and grated - 2 cups sugar - 3\4 cup ghee - 2 cups khoya or milk powder - 100 g. blanched almonds, cut into slices - 50 g. unsalted pistachios - 50 g. unsalted and roasted cashew nuts - 25 g. raisins - 7-8 whole cardamoms - 1 tsp. ground cardamom - silver leaf (varak) for decoration - few drops of kewra Directions: Put carrots and ground cardamom in a heavy based large pan. Cover the pan with a tight fitting lid and cook over very low heat for about 30-40 minutes or until the carrots are tender and all the water has absorbed. (no need to add water as the carrots will release their own water. (Add 1\4 cup water if the carrots stick to the bottom of the pan) 2. Heat ghee in a heavy based pan, add cardamoms. Stirring all the time, fry for a couple of minutes. Add carrots and stir fry for few minutes. Add sugar and while stirring cook uncovered for 10-12 minutes, until all the water from the sugar has evaporated. 3. Add almonds, pistachios, raisins and cashew nuts. Stir. Sprinkle in khoya or milk powder milk and mix it really well. Add kewra and stirring frequently cook for 3-4 minutes. The halva is ready when the ghee begin to separate and has glossy shine. Transfer to a serving dish and decorate with pistachio and silver leaf. Serve hot.

Ras Malai Ras Malai is tasty desert eaten in the Sindh region of Pakistan and it is eaten on special occasion. Ingredeints: 1 litre fresh milk - 3\4 cup sugar - seeds of 4 cardamoms - 1 cup powder milk - 1\2 tbsp. baking powder - 1 tbsp. ghee - 1\4 tsp. ground cardamom - 1 egg - 2 tbsp. pistachios, chopped Directions: 1. Pour milk into a heavy based saucepan, add sugar and cardamoms and stir to dissolve the sugar. Bring the milk to boil, reduce the heat to very low and simmer uncovered while making the balls. 2. Place the powder milk, baking powder, ghee and ground cardamom into a bowl. Make a well in the centre. Whisk the egg and pour into the centre. Using the fingertips mix the milk and egg together, The mixture will be sticky at this stage. Knead lightly until smooth and leaves the sides of the bowl, about 3 minutes. 3. Divide the dough into 15-18 equal parts. Roll each part into a completely smooth ball. 4. Now place the balls one by one in the simmering milk. Cover and cook for about 8-10 minutes or until they are double in size. During cooking the balls will float in the milk, shake the pan occasionally to covered the ball with milk. 5. Remove from heat and keep covered and put aside to cool. Transfer to a serving dish, covered and chill for several hours before serving. Garnish with finely chopped pistachio nuts. Try another Ras Malai's recipe

Ghulab Jamun Ghulab Jamun are a famous Pakistani sweets that are eaten on special occasion all over Pakistan. Ingredients: 2 1/2 Tbsp Flour -Crushed almonds For garnishing -1 cup Sugar -Water As required -5 Tbsp Ghee + for deep frying -1 cup Dry milk powder -1/8 tsp Baking soda -1/2 tsp Cardamom powder

Directions: 1. Place milk powder in a medium bowl. Add melted ghee (butter) to it and using your hands mix it well. 2. Add flour, baking soda, cardamom powder and mix some more. 3. Now add 3 Tablespoons of very cold water and knead with hands until a smooth dough is formed. 4. Make small balls of this dough (about 3/4 inches in diameter) and leave for some time. 5. Take sugar in another pan, add equal amount of water and boil for some time( prepare aik taar ka sheera). 6. Deep fry all prepared balls (gulab jaman) until they become brown. 7. Place them in a sugar solution. 8. Dish out

Garnish with crushed almonds

Kheer
Kheer is just like the Pakistani ice cream and eaten in all parts of Pakistan and India.

Ingredeints: -2 Ltrs. Milk -Crushed almonds For garnishing -1 1/2 cups Sugar -1/2 cup Rice -3-5 Cardamum (Ilaychi) -2 Tbsp Corn Flour

Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9. Take milk in the boiling pan. Soak rice in water for about 15 minutes. Add rice to the milk. Cook for 15 minutes on low heat, till rice get tender and become one with milk. Take corn flour in another bowl and add 4 Tbsps of milk to it. Prepare a paste and add it to the boiling kheer. Stir well and keep cooking for another minute, till it becomes thicker. Add sugar and cardamums to it and let the mixture boil once. Kheer is ready, dish it out and garnish with crushed almonds

Chicken Pakoras
Pakoras is a great past time snack, its eaten almost everyday for as a snack. In the Eastern areas the pakoras are usually spicy and in the Northern regions the Pakoras are mild.
Ingredients: - 450g boneless chicken breast - 1 tbsp. lemon juice - 1 tsp. garlic paste - 1 tsp. ginger paste - 2 green chili, ground - 1\2 level tsp ground turmeric - 1 tsp. Red chili powder - 1 level tsp. salt - 1 tsp. ground Coriander Basic batter - 200 g. gram flour, sieved (besan) - 1 tsp. salt - 1 tsp. chili powder - 1 tsp. coriander seeds, crushed - 1 tsp. garam masala - 1level tsp. bicarbonate of soda - 2 tbs. Coriander leave - 2-3 drops of Yellow food color - about 300 ml water Directions: 1. Cut chicken into bite sized pieces. Rub the chicken with lemon juice and put aside. Mix the garlic, ginger paste with salt, chili powder, turmeric, green chilies and ground coriander. Smear the chicken pieces with spice paste and set aside for at least 2 hours. 2. Place the gram flour and the remaining dry ingredients and food color in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes. 3. Heat oil in a deep fryer or a karahi to smoking point, then reduce the heat to medium. 4. Dip a few pieces of chicken into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Donot try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 5-8 minutes to a crisp golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper.

5. Sprinkle with chat masala. 6. Serve with Nan, Podinay Ki Chutney and Sweet tamarind chutney

Potato Chat Chat is eaten as snack in breakfast or as an appetizer in dinner. Its eaten all / Ingredients: 4 medium potatoes 1/4 cup Tamarind Juice 1 teaspoon salt. 1 teaspoon chilli powder 1.5 teaspoon chat masala 1/2 teaspoon khati powder 2 medium tomatoes, diced 1 medium onion sliced 3 green chillis chopped tablespoons coriander leaves, 2 chopped Directions: 1. Boil potatoes in plenty of water until tender, about 20 minutes. Peel the potatoes and place them in refrigerator until cold. Cut them into small cubes and keep aside. 2. In a small bowl, put together imli ka rus, salt, chili powder, khati powder and chaat masala, stir to mix the ingredients. 3. In a large bowl combine potatoes, tomatoes, onions, green chilies and coriander leaves. 4. Pour imli mixture over potatoes mixture and stir gently with a wooden spoon to coat the potato with spices. Serve warm or cold. To serve warm microwave for 1 minute.

Mango Fool Mangos grow in Pakistan and a lot of drinks and desserts are made from Mango.

Ingredients: 400 g. tinned mango slices in syrup -1/2 tsp. (2 g.) cinnamon powder -4 tbsp. (60 g.) icing sugar (optional) -300 ml. whipping cream
Directions:

1. Blend the mango slices along with the syrup, cinnamon powder and sugar to a smooth puree. 2. In a large mixing bowl, whip the cream until at least double the volume. 3. Using the technique of cutting and folding, add in the mango puree. The technique retains air, and keeps the fool light. 4. Cover the bowl and chill in the fridge for an hour or two, before serving.

Kashmiri Chai Tea in Pakistan is a very important drink, Pakistanis drink tea all the time and Kashmiri Chai is special type of tea that comes from the Kashmir region of Pakistan.

Ingredients: - 6 tsp. green tea leaves - 15-20 seeds of green cardamom plus 1\2 tsp. ground cardamom - 1\2 tsp. bicarbonate of soda - 1\2 ltr. full cream milk - Fresh cream ( malai) - 6 tsp. ground pistachio - 6 cups water - salt to taste

Directions: 1. Pour water in a heavy based large pan. Add tea leaves,salt, seeds of green cardamom and bicarbonate of soda. 2. Bring to boil reduce h0. 2. eat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity. 3. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all. Bring to boil and simmer for 4-5 minutes. Remove from heat, strain and keep aside. 4. Boil the milk with ground cardamom over low heat. Pour prepared tea water (Qahwa) in the milk. Bring to boil, add salt and simmer for 3-5 minutes over low heat.

Remove from heat and pour into 6 cups.Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio over it. Flavor of the tea depends on the quality of the green tea leaves. If you like to serve it in Kashmir style then serve it with Hunter beef.

Mango Lassi Lessi is made from dairy products mainly yogurt. It is a very famous Pakistani drink and everyone drinks it the summer. Mango is just one type of Lessi there are various types.

Ingredients: -1 cup Diced fresh mango -1/2 cup Orange juice (chilled) -3 tbsp Pure honey -2 cup thick yogurt (chilled) -1 pinch Rose petals (optional)

Directions: 1. Combine mango, orange juice and honey in blender. Blend for 1 1/2 minutes. 2. Pour yogurt into processor and blend until it has expanded and become frothy. 3. Pour into chilled glasses. Garnish with the rose petals if you want. 4. Serve immediately.