Cabbage is the vegetable available throughout the year but its good and considered seasonal preferably in winter in Pakistan. Cabbage is the simple and delicious ever vegetable to cook, its cooked around the globe with personal versions and liking with chicken, shrimps, fish, lamb or many other thing like ginger, peanuts, sesame, lime or cream.
Sunday, 28 December 2014
This easy-to-make spice blend is the heart of most Pakistani dishes. A combination of different spices, it probably has as many recipes as there are families in Pakistan! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience like me! make a batch ahead and store for several weeks in an air-tight container in a cool, dark place.
Monday, 22 December 2014
Chinese style noodles with as many as 25+ variations are very common in the Pakistani restaurant menu card, but originally very few Chinese restaurant are serving authentic Chinese food. Many local restaurant often misunderstood those noodles dishes with the name Chow Mein, where as, chow mein is far more different what is served in restaurants and those very common soft, moist, stir fired noodles with mix veggies and you get on your table is actually Lo mein.
Secondly, Many of you who was already familiar with words chow mein and low mien still frequently assume that the main difference between lo mein and chow mein is the type of noodles that are used. It makes sense - after all, chow mein noodles are crisp while lo mein noodles are soft, right? Actually, the main distinction between these two popular dishes lies in how the noodles are prepared.
Mein or Mian is simply the Chinese word for "noodles". Lo Mein means "tossed noodles," while Chow Mein or Chao Mian means "fried noodles."
Monday, 15 December 2014
Jalfrezi, like other well known curries in modern day Pakistani restaurants famous for their authenticity of royalty of Mughal empire, is the only which does not really belongs to Mughali cuisine but it was invented in British Raj time period. Almost anyone who frequently visits Pakistani restaurants these days will surely be familiar with jalfrezi curries. Most of the curries we see in Pakistani restaurants originated in Pakistan, India or Bangladesh. The latter two countries were part of a much larger India until 1947.
Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers (a practice taboo to Hindus specially) by frying them in chilli and onion. This English language usage derived from the colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet; or in British English, frezi means stir fry.
Thursday, 4 December 2014
You might searching for second wrapping method for Cong you bing, I mentioned in my earlier post about Cong you Bing recipe.
There are two technique for shaping the flat bread for unique layering (see the photo and follow the instructions carefully), but very easy. The first is by marking 6 cuts from the edge inward - click here for Chinese scallion pancake method 1 and dough recipe - While the second method illustrated under is little bit different.
First the to the dough is rolled up with rolling pin, greased with oil, sprinkled with the scallions, rolled up to a tube or ciggar and wrapped around itself like for a sweet roll, then rolled out again to make flat disk with a rolling pin before laying in the hot pan to cook.
The flat bread will be dotted evenly with the scallion bits of green. Complete the rest of the dough in the same manner you like and is comfortable to follow. You might want to cover the pancake with a clean cloth towel while you are working with the rest of the dough.
Heat up a flat griddle pan or tava with some oil. I didn't use much. However, you will get a uniform golden colour if you use a somewhat generous amount of oil. Fry the pancakes till both sides turn a light brown. It is important to flip them over frequently. Don't wait for one side to get done completely before flipping it. Otherwise the pancakes would turn a bit hard.
Cut the quarters of crispy pancake and serve hot with soy sauce in breakfast or as snack over tea.
My first encounter with Cong you bing was while watching a Chinese food documentary "Exploring China" I confess, I have been wanting to try these ever since I watched this simple cultural dish preferably for breakfast. I haven’t tasted an authentic Cong you bing but It seemed so simple to do with little ingredients and with no special procedure needed. I was keen to know to authenticity and original dish and what I learned more about it;
Friday, 21 November 2014
Rezala is a traditional Bangladeshi dish highly influenced by Royal Mughlai cuisine. The dish most probably was invented in the Bangladesh itself by the chefs who came along with the exiled Nawab of Lucknow after the separation of subcontinent, when East Bengal was a part of newly founded Pakistan (west bengal), known as East Pakistan. Thats why this dish is just magical with its Mughlai aroma, texture and taste of a classic meat-based curry of lamb with onions in yogurt and ghee specially.
The chunks of tender meat in a flavorsome white based gravy has a perfect taste of rich and aromatic royal delicacy.
Sunday, 26 October 2014
Parsley, Oregano, Thyme, Basil, Rosemary and Sage are very few Italian herbs that many people are familiar with but only handful people know these are also used in French cooking as these are basic herbs of French Cuisine as well. One other most aromatic but sparingly used French herb is Tarragon, with its delicate aniseed and mild vanilla taste, this herb is perfect with meat, poultry, seafood or cheese. Due to its intense flavoring it pairs great with sharp smelling beef and fish specially.
There are two types of tarragon – French and Russian. French tarragon considered to be the best and has the superior flavor and much more tender leaves and flavor is more subtle than the coarser Russian tarragon. It's a key herb in French cuisine. Go for fresh-looking leaves, with no discoloration or wilting, dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.
Saturday, 25 October 2014
The fragrance of parathas is just intoxicated but the filling matters too, in Pakistan almost any piquant vegetable, meat, mince and even lentils can be stuffed in between those two crisp flat bread, i.e. potato, cauliflower, spinach, fenugreek, raddish, chicken, and specially beef mince.
Parantha is combination of two words parat and atta which literally means layers of cooked dough.
Tuesday, 7 October 2014
Namkeen Ghost is famous, simple and delicious recipe belongs to the cuisine of KPK, it is made commonly at Quetta, Baluchistan and Peshawar. But in Punjab people opt for it either during Eid-ul-Azha or for special family functions.
Monday, 19 May 2014
Bitter Gourd is just a melon....
obsessed with bitterness.
Bitter Gourd is one of the most popular vegetable but actually it is a fruit which is extremely bitter, also called Bitter Melon, has an acquired taste. Its many varieties differ substantially in the shape and bitterness of the fruit is grown in China, Taiwan, Vietnam, Thailand, India, Pakistan and the Philippines. It is widely eaten by the people not only for its unique taste but also for it medical use for many diseases like diabetes, kidney stones, cancer and some stomach problems.
In Pakistan it's common name is Kerela, often cooked with onions, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin seeds. Another dish in Pakistan calls for whole, unpeeled bitter melon to be boiled and then stuffed with cooked minced beef, served with either hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice).
Tuesday, 22 April 2014
Yesterday, when I got up it was a lovely morning, sky full of clouds and as I took tea it stared to rain. I really enjoyed my bed tea - which wasn't in bed indeed - meanwhile a tempt for sweet tooth started to butter flying in my stomach. ahhh I wish I'd had a crispy cookie or chocolate muffin or a soft slice of sweet cake at least.
To fill my hunger for sweetness I hurried to my kitchen and opt for the ingredients to make something yummy and what I got was half a dozen of oranges. But how could it be used to make something sweet ?? (0_0) !?
Saturday, 12 April 2014
As name sounds its a dish prepared with dual cooking techniques that is roasting and then steaming the chicken to get a scrumptious and tasteful treat with tempting aroma and appearance. Chicken Steam Roast roots back to Southeast Asian countries in days before pottery and dishes were introduced. People hadn't modern day steamer, roasters, conventional or convection ovens they simply used rotisserie style to roast meat over a fire or brick oven.
Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
Steam chicken is not the first option that struck to the mind when thinking what to cook for weekend. Because for many ladies its not the simplest food to cook as it seems, but truly... it is, yes it is the simplest food for me at least, and it can be for you too if you have plenty of time for preparation before lunch time bell. Because it requires time for marinating the chicken but the taste is worth of patience and effort. So, if you are planning to serve it to some special guest then prepare it one day ahead the final gathering.
Pressure cooker is the secret of simplicity and I learned this from my mother who is great cookery teacher for me. Check out the recipe and method I have used 3 chickens as it was 6-8 servings but the recipe is for 1 chicken you can adjust the ingredients as per requirements, and what I suggest you all should try it once for sure, you definitely going to love it..!
Ever wondered how those reddish-brownish-orange coloured-or a mixture of all these colours-onion salad served with BBQ at restaurants is made? Its sour, its tangy, its spicy, its sweet to sum up its full of flavor that pairs greatly with that smoky bbq or tandoori food items. But again do you know how to make it..?? NO...
Tuesday, 8 April 2014
Add a zing to any meal..!
Nothing can perk up a meal like a Mint chutney or green chutney. Mint chutney aka Pudina chutney is a spicy dip made from mint leaves, cilantro and a hint of spices. It is an extremely flavored and is one of the must have condiments in my fridge, and is served in small quantities. It is one of the most popular Pakistani chutneys around ramadan becuase it pairs beautiful with fritter and chips.
This basic chutney is perfect for using as a dipping sauce and can be served with almost any food
Sunday, 9 March 2014
Pakistan is one of those Asian countries where people crave for spice rich cuisine. Traditional food in Pakistan naturally possesses a wide range of spicy foods. Pakistani cuisine is rich with various kinds of scrumptious varieties.
The kebab has a vital place in true traditional Pakistani cuisine. Some of the most famous kebabs include Seekh, Shami, Reshmi, Chapli, Bihari, Tikka, Chicken, Fish, Dhags, Doner, Pasanday, Peshawari, Qeema, and many more.
Peshawari Kebab aka Chapli Kebab is very popular among Pakistani Pashtuns in Peshawar.