Pakistani Cooking

Garam timater ki chutney...Hot tomato chutney

2011-10-31T23:00:00.000-07:00

Asalamu alaikum,

Sorry about the long time between posts, I still have a lot to post, but time is in short supply!

So today's is a quick little recipe for timater chutney. We serve this hot as a side dish or some times as a quick midnight snack with roti.

Ingredients-
6-8 medium timater(tomato), diced very small, or you can puree it if you like.
1 tablespoon lesan(garlic) paste
1 tablespoon lal mirch(red chili) powder
namak(salt)to taste
1/3 cup tel(oil)

Step 1-Add the tel to the fry pan and allow to heat up.

Step 2-Add the lesan and fry for about 30 seconds until it starts to brown.

Step 3-Add the timater, and mix well.

Step 4-Add the lal mirch and namak, mix well. Continue frying, you made need to add a quarter cup of water if it starts to stick and burn.
Step 5-Fry until the timater has turned to paste(if not already pureed), and the tel starts to rise to the top. All the water should have dried up.
Garam timater chutney is done. It can be served cold, but is better hot.

Tarbuz ka cheelka salan-Watermelon rind curry

2011-06-15T19:00:00.000-07:00

Asalamu alaikum,

This is an interesting recipe, though not one of our more regular dishes. It tastes very similar to loki(bottle gourd) salan when finished. I do like the frugality of it, something normally thrown away turned useful.

Ingredients-
Skin of one tarbuz(watermelon)-roughly a kilo,
3-4 medium timater(tomato), diced
2-3 piyaz(onions), finely sliced
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
a 2 inch dal cheeni(cinnamon stick)
8-10 kalli mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tbsp lal mirch(red chili powder)
namak(salt) to taste, maybe about a tbsp
1 tsp dhania(coriander) powder
1 tsp haldi(turmeric)
1/4 cup cooking oil

Step 1 Take your tarbuz and cut it into slices as you normally do, then slice the red part off and set aside for dessert. If there is a bit of pink left it doesn't really matter.

Step 2-Remove all the hard, dark green outer skin.
Step 3-Cut the cheelka into little slices, about half an inch by two inches.
Step 4-Gather all you ingredients
Step 5-Add tel to the pot and heat up.
Step 6-Add the piyaz and whole garam masale(loung, ellichi, kali mirch, dal cheeeni)
Step 7-When the piyaz has started to brown, add the adrak and lesan paste.
Step 8 After about 30 seconds, add the timater and all powdered masale(lal mirch, haldi, dhania, namak), and stir well. Fry until the tel starts to rise to the surface, stir often to prevent burning.

Step 9-Add the cheelka.
Step 10- Add half a cup water, not too much because the cheelka will release water as it cooks.
Step 11-Cover and cook on a low heat stirring occasionally to prevent burning.
Cook until the cheelka are easily pierced with a fork, and most of the water has dried up.
Serve as a side dish, with rotis.

Kerela aur keema...Bitter gourd and ground beef

2011-06-08T09:59:00.000-07:00

Asalamu Alaikum,

Kerela aur keema is a favorite dish in our house, and it does not take too long to prepare.

Ingredients:
1 kilo Keema(ground beef), thoroughly washed and drained.
4-5 medium Kerela(bitter gourd)
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
1 2" stick dal cheeni(cinnamon)
6-8 whole kali mirch(black peppercorns)
1 bari ellichi(black cardamom)
6-8 loung(cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
Also-a karahi(like a wok) with enough tel(oil) for frying.

Step 1-After washing, use a knife to scrape the outside of the kerela to remove the skin/bumps, also remove the ends.
They will look kind of like this, cut them into slices about a quarter of an inch thick.

Step 2- In your karahi, deep fry the sliced kerela until they start to turn light brown.
Step 3-Remove from the oil and drain in a colander, or on some paper towels.

Step 4- In a pot add 1/4 cup tel, and start to fry the piyaz and the whole garam masale(ellichi, dal cheeni, loung, kali mirch) until the onions start to brown. Then add the adrak and lesan and fry another 30 seconds.
Step 5- Add the timater, lal mirch, namak, dhania, and haldi, and stir well.
Step 6-Continue frying, stirring often, until the tel rises to the top.
Step 7- Add the keema, and fry for 5-10 minutes to brown, stirring often.
Step 8-Cover and cook on low to medium until the keema is well done, you may wish to add a half cup of water.
Step 9-When the keema is well cooked add the fried kerela, and mix well. Cover again and cook another 10-15 minutes stirring often.
Serve with rotis, as a side or main dish.

Fried Hari Mirch...Fried Green Chilies

2011-06-01T10:00:00.000-07:00

Asalamu Alaikum,

Fried hari mirch are a tasty, quick condiment/side dish. We usually eat them with dishes that are plain like kitchery, or dals with rice. Normally in our cooking we use the very skinny hari mirch as they are hotter than the other types, but for this you should use the fatter types of chilies. The ones we used are about as fat as a thumb and 3-4 inches long.

Ingredients-
9 hari mirch(green chilies)
1 TBSP namak(salt, this is totally optional)
3-4 TBSP zeera(cumin seeds)
tel(oil)-for frying

Step 1-Mix the zeera and the namak in a bowl. If you do not want to use the namak you don't have to, but we prefer it.

Step 2-Wash your mirch and patting to dry.

Step 3-Make a slit down one side of the chili to make a little pocket. You can take out the seeds if you like, we don't.
Step 4-Stuff a large spoon of the namak/zeera mix into each chili

Step 5-Add tel to the frying pan, and let heat a little.
Step 6-Carefully add each mirch to the oil, I use a chimta(tongs) to avoid splatters.
Step 7-Fry the mirches, rotating until they turn a medium brown all over.

Now your mirches are ready to add a bit of spice to a plain meal.

keema aur aloo...Ground beef and potatoes

2011-05-25T10:04:00.000-07:00

Asalamu alaikum,

Keema aloo is a tasty main dish. It is similar in taste to Aloo gosht, but without the soup, and a little quicker to cook.

Ingredients:
1 kilo Keema(ground beef), thoroughly washed and drained.
6 medium Aloo(potatoes), cubed
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
1 2" stick dal cheeni(cinnamon)
6-8 whole kali mirch(black peppercorns)
1 bari ellichi(black cardamom)
6-8 loung(cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
2-3 tablespoons ghee(clarified butter)-this is optional and sometimes I don't use it in this recipe)

Step 1-Add the tel to the pot, then the piyaz.
Step 2-When the piyaz have turned golden brown, add the adrak and lesan paste, fry for 20-30 seconds.
Step 3-Add the timater to the pot.
Step 4- Add the lal mirch, namak, haldi, and dhania, mix well.
Step 5-Fry until the tel rises to the top, if you are using ghee then add it at this point.
Step 6-Add the keema.
Step 7- Fry the keema, stirring often, for 6-8 minutes to brown it a bit.
Step 8-Add the aloo, stir well.
Step 9-Add one glass pani, stir well.
Step 10-Cover and cook on a low to medium heat until the keema is thoroughly cooked and the aloo is just about done.
Step 11-Add the hari mirch, stir, cover and cook an additional 5 minutes, or more to cook off any excess pani. It should not be too soupy.

Serve with rotis.

Bindi...Okra-Recipe number one

2011-05-18T03:30:00.000-07:00

Asalamu Alaikum,

Bindi is a simple, relatively fast vegetarian dish that can be either a side or the main dish. We cook it in two different ways, here is the first. InshAllah, I will post the second recipe another day.

Ingredients:
1 kilo bindi(okra)-wash before and pat dry, remove the stem ends and cutting into 1 inch pieces
2-3 medium piyaz(onion)-finely sliced
3-4 medium timater(tomatoes), cubed
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
6-8 kali mirch(black pepper corns)
3-4 loung(cloves)
1 bari ellichi(black cardamom)
1 2" dal cheeni(cinamon stick)
1 heaped tbsp lal mirch(red chili powder)
1 tbps namak(salt)-less or more to taste
1 tbsp dhania(coriander powder)
1 tbsp haldi(turmeric)-if it is very strong you can use less
1/4 cup tel(oil)

Step 1-Add to the pot your tel, piyaz, and all the whole masale(kali mirch, loung, dal cheeni, and bari ellichi).

Step 2-When the piyaz has turned golden brown, add the adrak and lesan paste. Fry for 20-30 seconds.
Step 3- Add the timater, lalmirch, dhania, haldi and namak to the pot. Continue frying, stirring occasionally until the oil rises to the top and most of the water has cooked off.
Step 4-Add the bindi and carefully stir to coat them with the sauce.
Step 5-Add a quarter (you may need to add a bit more)cup water.
Step 6-Stir very carefully, so the bindi don't become mushy/slimy.
Step 7-Cover and turn to a very low heat, try not to stir too much to prevent them from turning to mush. Cook until tender.
Serve your bindi with rotis, and maybe achar on the side.

Piyaz Wale Ande...Spicy Onion Breakfast Eggs

2011-02-27T10:31:00.000-08:00

Asalam Alaikum,
Here is a simple breakfast that we like to eat often.

Ingredients-
3 Ande(eggs)
1 medium piyaz(onion)
1 TBSP lal mirch(red chili powder), you can add more to your tastes
namak(salt)- to taste
At least one hari mirch(green chili) per egg, but we usually add more.
tel(oil) for frying

Step 1-Dice the piyaz and the green chilies.

Step 2- Add the tel to your pan on a medium heat, and let it warm up a bit, then add the piyaz.

Step 3- While the piyaz is frying- combine in a bowl 2/3 TBSP water with the lal mirch powder and namak, mix well.

Step 4-Break each ande individually in a separate bowl and add one by one to the mirch paste.
Step 5-Mix well until the mirch paste and the ande are combined with no lumps of mirch powder.

Step 6-When the piyaz start to turn golden add the hari mirch.
Step 7- Add the ande mix to the pan and mix well.
Step 8- Mix and fry until the ande are completely cooked.

Your Piyaz wale ande is ready! Serve with hot parathas and chai. They also make a tasty sandwich with double roti(white loaf bread).

Garam Piyaz ki Chutney...Hot Onion Chutney

2010-12-17T09:29:00.000-08:00

Asalam Alaikum,

Piyaz chutney is a simple dish that we use as a condiment or a side dish to simple meals. It is very simple to make and does not take very much time.

Ingreidients:
6-8 medium piyaz(onion)
10-12 hari mirch(green chilies)
namak(salt)-to taste
1 tbsp lal mirch(red chili powder)
1/4 cup tel(oil)

Step 1-Remove the skins from your piyaz

Step 2-Cut each piyaz in half and then slice thinly.

Step 3-Wash hari mirch and slice into rounds, slightly less than 1/4 inch.

Step 4-Add tel to the frying pan.
Step 5-Add piyaz to the tel, and Fry until golden.
Step 6Add hari mirch mix well.
Step 7-Add lal mirch powder, mix well.
Step 8-Add namak, mix well. Fry the chutney for another couple minutes, until the mirch just start to soften, and lose their raw look.

Piyaz chutney is ready. It works well as a side to a plain dal, or kitchery to spice it up a bit

Palli Aloo...Stringbeans and potatoes

2010-11-14T10:35:00.000-08:00

Asalam Alaikum,

Palli Aloo is a tasty veggie dish, that works well as a main course or as a side dish.

Ingredients-
1 kilo gawar ki palli(string beans), de-string the beans and cut into 1 inch pieces
6 medium aloo(potatoes), cut into small cubes, you can peel them if you like but I don't usually.
2-3 piyaz(onions), finely sliced
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
a 2 inch dal cheeni(cinnamon stick)
8-10 kalli mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tbsp lal mirch(red chili powder)
namak(salt) to taste, I use a bit less than a tbsp
1 tsp dhania(coriander) powder
1 tsp haldi(turmeric)
1/4 cup cooking oil
2-3 tbsp ghee(clarified butter), optional

Step 1-Add your tel and piyaz to the pot, then add the whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.

Step 2-When the piyaz start to turn golden, add adrak and lesan paste to piyaz, fry for about 30 seconds.
Step 3-Add timater, mix well.
Step 4-Add powdered masalas, mix well.
Fry until the tel starts to separate from the sauce.
Step 5-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.

Step 6-Add the palli and aloo.

Mix well so that all sauce coats the palli and aloo.

Step 7-Add one glass pani(water), mix well.

Step 8-Cover and cook on a low flame until the palli and aloo are soft.
The Palli Aloo is finished, if you like you can garnish with fresh dhania leaves. This dish is best served with roti.

Aloo Gosht Salan...Beef and Potato Dish

2010-10-22T06:59:00.000-07:00

Asalam Alaikum,

Aloo Gosht Salan is the dish served most often in our house. It is my Father-in-Laws favorite and everyone else in the house likes it very much also. It is a basic beef and potato stew, very filling and tasty.

Ingredients:
One kilo gosht(beef), bakra ka gosht(goat meat) is also very tasty
6-8 medium Aloo(potatoes), roughly chunked(chunks should be fairly large)
3 medium piyaz(onion), finely sliced
3-4 medium timater(tomatoes), diced
1-2 tablespoons lesan(garlic) paste
1-2 tablespoons adrak(ginger) paste
6-8 hari mirch(green chilies), cut into one inch pieces
a 2 inch stick dal cheeni(cinnamon)
8-10 whole kali mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tablespoon lal mirch(red chili powder)
1 tablespoon or to taste namak(salt)
1 teaspoon haldi(turmeric)
1 teaspoon dhania(coriander powder)
1/4 to 1/3 cup tel(cooking oil)
2-3 tablespoons ghee(clarified butter)
one small bunch fresh dhania(cilantro/coriander leaves), roughly chopped

Step 1-Add the tel to your pot and let heat a little
Step 2-Add piyaz to the tel and fry for a minute or two
Step 3-Add whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.

Fry until piyaz start to turn golden.
Step4- Add adrak and lesan paste to piyaz, fry for about 30 seconds.

Step 5-Add timater, mix well.

Step 6-Add powdered masalas, mix well
Step 7- Fry until the tel starts to separate from the sauce.
Step 8-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.
Step 9-Add the gosht and mix well, fry for about ten minutes to brown the gosht, stirring frequently to make sure it doesn't burn
Step 10-Add two glasses pani, and mix well.

Step 11-Cover the handi(pot) and cook on a medium fire until the gosht is tender. Stir occasionally, and if it starts to get dry add a little more water.
Step 12-Add the aloo, mix well.
Step 13-Add four glasses of pani, mix well. Cover the handi and cook until the aloo are almost soft enough to pierce with a fork.
Step 14- When the aloo are nearly finished, add the hari mirch. Cover again and cook until the aloo are very soft and the pani has reduced a bit(how much is up to you, we like a lot of sorba{broth} in ours).
Step 15- Add the chopped dhania garnish.
Your Aloo Gosht is ready, serve with hot roti or boiled chawal(rice).

Imly Chutney...Tamarind Chutney

2010-10-20T07:52:00.000-07:00

Asalam Alaikum,

This simple Imly Chutney is very quick, and goes well with tea-time snacks like pakorey, samosey, and papri.

Ingredients:
A roughly golf ball sized chunk of Imly(tamarind) paste
one cup water
one tablespoon lal mirch(red chili powder)
one tablespoon cheeni(sugar)
pinch of namak(salt)

Our imly comes in cone shaped chunks with the seeds still inside, it looks like this-

Step 1-Break off a golf ball sized chunk and place in a small bowl.

Step 2-Add one cup cold water

Step 3-Using your fingers break the chunk up into small bits, and then let sit for 15 minutes or so to soften up.

Step 4-Remove all seeds from the bowl, leaving the paste and water.

Step 5-Add one tablespoon lal mirch powder.

Step 6-Add one tablespoon cheeni.

Step 7- Add a pinch of namak

Step 7-Mix well.

Step 8-Pour into a nice serving bowl, and it is ready.

Imly chutney keeps well so if you have extra, you can keep it in the fridge in a tightly covered container.

Aloo Paratha...Potato filled Paratha

2010-09-29T05:33:00.000-07:00

Asalam Alaikum,
Aloo paratha are a really tasty breakfast and very filling.

You will need:
3-4 Medium aloo(potatoes), boil, then remove the skin and mash very well
1-2 small piyaz(onions), finely diced
6-8 stems fresh dhania(coriander/cilantro), finely chopped
6 hari mirch(green chilies, the very small skinny ones are best), finely chopped
1 TBSP lal mirch powder(red chili powder), or less to taste
salt to taste
one batch of dough(see post on bread here)

Step 1-Mix all ingredients except your dough in a large bowl, You want the mix to be as lump free as possible so the aloo should be mashed well, and all other ingredients chopped as finely as possible.

Step 2-Take a ball of dough the size you would use for roti, and divide it into two. Roll out the first half in the same way you make roti, but make a circle only 4-5 inches wide. Put it to one side on a plate and repeat for the second ball.

Step 3-Take 3-4 tablespoons of the aloo mixture and put it on top of one round of dough. Spread it around to about 1/2 to 3/4 of an inch to the edge, making sure that it is pretty flat. Place the second round on top of the first and press it a little with your hand to make sure there are no air bubbles. Press a little harder around the edges to help seal in the filling.

Step 4-Take your bailen(rolling pin) and roll the paratha a bit more, until it is about 8-9 inches across. You can dust it with a bit of extra flour to keep it from sticking if you need to.
Step 5- Very carefully pick up your paratha and flip it on to your tawa(cast iron skillet). Let it cook for a minute or so until it starts to darken.

Step 6-Carefuly flip the paratha, and place one spoon of oil or ghee on the top. Use the spoon to spread it out so that it is evenly oiled. Flip and do the same to the second side.
Step 7-When the whole paratha has lost the doughy look, and is nicely browned, place it inside your rumal(bread cloth) to keep it warm while you cook the rest.
You can eat aloo paratha plain, and it is also very tasty with a mixed achaar.

Ande ya Aloo pakoras...egg or potato pakoras

2010-04-24T14:27:00.000-07:00

Asalam Alaikum,
In our house we make several different types of pakoras, this is one of the easier ones. The really good thing about pakoras is that they are pretty fast if you have unexpected guests and need a tasty snack quick.

You will need
3-4 medium Aloo(potatoes)
3-4 boiled Ande (hard boiled eggs)
about a cup of besan(gram/chickpea flour)
1 Tbsp lal mirch(red chili powder)
namak(salt) to taste
One karahi(a heavy/deep skillet for frying), with 2 cups tel(oil) The tel should be on a medium/high flame, if it is too high then the pakora will burn outside and be raw inside. If the tel is not hot enough then the pakoras will absorb the oil and instead of being crispy, they will be mushy.

Step 1-

Wash the aloo, peel if you want to(I don't, but a lot of people do), and then slice finely. They should be less than a quarter of an inch otherwise they won't cook properly.

Step 2-

After removing the shell from the eggs, cut into slices. Unlike the aloo, the ande should be thick otherwise they fall apart. About 1/4 to 1/2 inch think.

Step 3-

Place the besan, mirch and salt in a bowl and slowly add water while mixing to form a paste that is about the consistency of pancake batter.

Step 4-

Carefully place the ande in the besan, and using a fork cover them with the mixture.

Step 5-

Using the fork, carefully pick the egg up from underneath, and place into the tel in the karahi. Fry the ande in batches of 8-10.

Step 6-

Flip the ande while frying, you should fry until they start to brown and get crispy.

Step 7-

When they are finished frying remove from the tel, and place in a colander or on some paper to drain the oil. Follow the same steps for the aloo, the fork is optional because the aloo don't fall apart, but you may want to use it any way for your own safety.

Pakoras make a very tasty snack for tea time, serve with ketchup and chutney

Kitchery...Simple rice and lentils

2010-03-03T14:36:00.000-08:00

Asalam Alaikum,

Kitchery is a dish that is fast, easy, and tasty. It is good especially for young children, because it is basically cooked to a mush. I sometimes think of it as the Pakistani version of mashed potatoes, it is savory and very filling.

You will need-
1-2 medium piyaz(sliced finely)
3-4 tablespoons ghee
2 cups chawal(rice)
1 cup masoor dals(split red lentils)

You can increase this recipe very easily, just always use a 2-1 ratio of chawal to daals.
Step 1- Mix the daals and chawal in a large bowl and wash thoroughly.
Step 2- On a medium to high heat, add the ghee to the pot and melt.
Step 3- Add the sliced onions, and fry until they turn a very light brown.
Step 4-Add the chawal and daals.
Step 5-Add to the pot 6 cups of water(if you increase the recipe, the amount of water should be double the total amount of chawal/daals)
Step 6-Cover and cook on medium until the water has gone, and the rice is tender.
Kitchery can be a side dish or it can be a simple meal by itself just add some raita and chutney.

Teen Raite...Three Raitas

2010-02-28T08:05:00.000-08:00

Asalam Alaikum,

Raita is sort of like a salad dressing, it is used sometimes with very spicy foods as a way to cool them down. We usually serve a simple raita if we are just having a casual family dinner, and sometimes a fancier raita if we have guests over.

First, a plain raita-
one cup dahi(yogurt)
1-2 tbsp zeera(cumin seeds)
namak to taste

Step 1-Using a hamam dasta(mortar and pestle) grind the zeera slightly, you just want to bruise it a little to release the taste/aroma.

Step 2-Add the salt and zeera to the dahi. Add 1/4 cup of pani(water)or a bit more depending on if you like your raita thick or thin.

Step 3- Mix well, and the plain raita is ready.
The second raita is a green raita, you will need-
one cup dahi
6-8 hari mirch(green chilies)
8-10 stems fresh dhania(cilantro/coriander)
6-8 stems fresh podina(mint)
namak to taste

Step 1- Wash the hari mirch and remove stems.
Step 2-Wash dhania and remove the ends of the stems (just the part below the leaves).
Step3-Wash the podina and remove the leaves from the stems.
Step 4-Place the hari mirch, dhania and podina on the silpata(or in a blender with a small amount of pani) and grind to a paste.
Step 5-Add the paste and namak, mix well.
Step 6-Add 1/4 cup of pani(water)or a bit more depending on if you like your raita thick or thin.

Step 7-Mix well and the green raita is ready.

The last raita is very good with biriyani. You will need-
one cup dahi
one small to medium piyaz(onion)
one small to medium timater(tomato)
namak to taste

Step 1-Wash the timater, peel the onion and mince both, you really want the pieces to be very small.

Step 2-Add the timater, piyaz and namak to the dahi

Step 3-Add 1/4 cup of pani(water)or a bit more depending on if you like your raita thick or thin.

Step 4-Mix well and it is ready.

Here are all three raitas, you can choose your favorite or if you are having guests over you could mix up a bowl of each and let everyone take their pick.

Timater aur Podina Chutney(tomato and mint Chutney)

2009-12-30T13:36:00.000-08:00

Asalam Alaikum,
In our house we eat a lot of chutney. We eat it with snacks like samosa and pakora, and with rice dishes. We make several different chutneys but this is our favorite.

Ingredients-
1 Medium Timater(tomato)
1 Small bunch Hara Dhania(coriander):10-15 stems
1 Small bunch Podina(mint)
2 cloves Lesan(garlic)
8-10 Hari Mirch(green chilies)
1 Tbsp Zeera(cumin seeds)
salt to taste

Step 1-Wash hara dhania, and cut 1-2 inches off the stem end.

Step 2-Wash hari mirch, cut off stem and cut into 1 inch pieces.
Step 3-Wash podina, remove leaves and discard stems.
Step 4-Wash timater, cut off top and cut into chunks.
Step 5-Place all ingredients on your silpatta(REALLY HEAVY stone grinder) and working out your arm muscles, grind until a smooth paste.
Step 6-Scrap paste into a bowl add 3-4 tablespoons water and mix well. It should have the consistency of a slightly think salad dressing.

For those who don't own a silpatta(or who don't want to end up with forearms like Popeye:-) just throw all ingredients in a blender with some water and blend until smooth.

Off to Pakistan

2009-10-09T01:42:00.000-07:00

Asalam Alaikum,
We are going for our second rip to Pakistan. As I do not know if we will have internet this time, I maybe a way from blogging for a while.

I hope to record some new foods while away, so Inshallah I will have a lot to share when we get back.

Daals...Pulses(lentils)

2009-10-08T05:10:00.000-07:00

Asalam Alaikum,
Daals are also a very quick and easy dish. You can eat with boiled rice or roti.

Step 1- Ingredients(counter clock wise from top left)-
One cup each of Moong dal(de husked and split mung beans) and Masoor dal(red lentils)-rinsed well
10- balls whole kali mirch(black pepper)
6 -whole Loung(cloves)
1-2 inch piece of dal chini(cinnamon) broken in half
8-10 whole cloves of Lasaan(garlic)
2 thinly sliced cloves lasaan (garlic
1 tbsp zeera(cumin seeds)
1 tbsp haldi(turm)
1 tbsp dhania (coriander powder)
2 tbsp lal mirch(red chili powder)
1 tbsp namak(salt)
you will also need 2-3 tbsp ghee
Step 2- Put everything in the pot except for the sliced lasaan, the zeera and the ghee. Add 8 cups water, and stir well.
Step 3-cover and cook on a medium heat stirring occasionally, until the daals are soft, and have somewhat lost their shape. At this point how much longer to cook depends on what you are accompanying your daals, for roti you want to continue cooking to reduce the water until your daals are the consistency of oatmeal. For rice, cook only 5-10 more minutes.
Step 4- The next step is called a tuRkha (there is a heavy emphasis on the r, it is a strange work that I can never pronounce right). In a a small frying pan on a medium heat, warm your ghee.
Step 5- Add your sliced lasaan(garlic), and fry until it starts to turn a very light brown.
Step 6-Add your zeera and fry for about 30 more seconds
Step 7-Place your daals in a serving dish, and then pour the tuRkha on the top and serve.

Aloo Salaan...Spicy Potato soup

2009-10-05T06:01:00.000-07:00

Asalam Alaikum,
This dish is very easy to cook and doesn't take as long as a meat dish, so if you are in a rush this is the perfect meal. We are used to very spicy meals in my house, if you like a little less spice then cut the red chili powder to 1 tbsp or less and only use 2-3 green chilies.

Ingredients-
Starting from the top left and going counter clockwise
3-4 medium Aloo(potatoes), sliced into 1/4 inch chips
4 medium tomatoes, diced
4-5 hari mirch(green chilies)
1 small bunch fresh hara dhania(cilantro), roughly chopped
1 1/2 tbsp namak(salt)
2 tbsp lal mirch(red chili powder)
2-3 tbsp zeera(cumin seeds)
You will also need 2-3 tbsp ghee
and 1/4 c oil

Step 1-On a medium heat add your oil, and zeera to the pot, fry for about 30 seconds, until the zeera starts to release an appetizing smell.
Step 2-Add your aloo to the pot and stir well. Fry until the aloo starts to turn yellow/very light brown.

Step 3-Add the lal mirch and namak.
Step 4-Add the tomatoes, and stir well.
Fry, stirring often for about 5 minutes until the tomatoes start to breakdown and turn to a paste.
Step 5-Add the ghee and stir well
Step 6-Add the green chilies
Step 7-Add 6-8 cups water, stir well. Cover and cook on a medium heat, stirring often until the potatoes are easily pierced with a fork. If you like your soup a bit thicker add less water and continue to cook until it is the consistency desired.
Step 8-Pour into a serving dish and garnish with the chopped cilantro. Serve with plain boiled rice or Roti.

Sooji Ka Halwa...Semolina Dessert

2009-10-04T01:50:00.000-07:00

Asalam Alaikum,
This is a sweet dish that we sometimes make, especially on Fridays or holidays.

Ingredients
1/2 c Sooji(semolina)
1/4 c Ghee(this is the brand we
use, it is very tasty)
3-4 green Elichi(cardamoms)
3/4 c Cheeni(sugar)
2c Pani(water)
Optional -1-2 TBSP each of Kishmish(rasins) and sliced Badam(almonds)

Step 1-In a dry skillet on a medium heat dry roast the sooji, it will change color for a pale off white to almost brown. You must stir CONSTANTLY, otherwise the sooji will burn.

When it is about this color, it is finished and you should put the sooji on a plate to the side to cool while you start the next step.
This is a before and after of the roasted sooji-
Step 2 In the same pan put the ghee, then break open your elichi(cardamoms) and drop them in, fry for a minute until they release a pleasant scent.

Step3-Add the roasted sooji, the water and sugar. Stir well, cook for several minutes and then remove the elichi.
Step 4(optional)- Add the sliced Badam(almonds) and the kishmish(raisins)
Step 5-Continue cooking, stirring often so that it does not burn, until there are no more light colored grains of sooji and the whole thing thickens until it is(roughly) the consistency of peanut butter.
Step 6Your sooji is complete, pour into a serving dish and garnish with additional sliced Badam(almonds) if desired. You can eat it still warm(like a custard) or if you prefer you can wait until it cools, it will firm up sort of like jello and you can cut it into bars and eat it like a cookie.

Square Paratha

2009-09-29T15:36:00.001-07:00

Asalam Alaikum,

After roti, another important bread is paratha. It is often eaten for nashta(breakfast) with chai(tea). In our house we usually have square paratha because it takes less time to make than a round paratha(saving time is important when cooking breakfast for 11!). Usually I make breakfast for the house because everyone says my paratha are "Zabardast"!

Many of the steps to make roti are the same steps you follow for paratha, and the only additional tools you will need are a small bowl of cooking oil, and a spoon. We will start our paratha from step 10 of making roti-

Step 1(of paratha)-
Spread one spoonful of oil on your paratha, don't get closer than one inch to the edge as it can get messy.

Step 2-fold the bottom up by one third.
Step 2-Fold the top down by one third
Step 3-Fold in the left side
Step 4-Fold in the right side
Step 5-Using the tips of your fingers, flatten the paratha out a little.
Step 6-Dip it into your extra plate of flour to prevent sticking
Step 7- Roll it out to about 8-9 inches across
Step 8- When it has changed color and gotten a bit brown and lost most of its doughy look, flip.
Step 9-Spread one spoon of oil on the top side, then flip again and do the side to the other side
Step 10-Continue fliping your paratha and rotating it a little to make sure it cooks evenly, when both side look a little like this it is finished.
Step 11-Put your paratha into your Rumal(breadcloth) and fold over the corners to keep it warm while you make the rest.

Bread...Roti

2009-09-26T17:31:00.000-07:00

Asalam Alaikum,
One of the most important things of almost all Pakistani meals is the bread.
Step 1-Here are the tools that you would need to make roti-

Starting in the top left and going clockwise-a large bowl, a plate with extra flour for dusting, a tawa(like a cast iron skillet), a chimta(tongs), a chukla(like a raised cutting board), a bailen(rolling pin), and a rumal(bread cloth). You will also need two cups of atta(wheat flour), and 3/4 cup of water. It is better to use a gas stove if you are lucky enough to have one, but if you don't then its not a big deal.

Step 2 is to make the dough, put the atta and the water in the bowl and use your hands to mix.

Step 3 Knead until you get a somewhat stiff dough, it shouldn't be very dry but it shouldn't stick to your hands either.

Step 4-Divide the dough into six balls, take one in one hand and using the tips of our other finger, push the edges of the ball towards the center-

Step 5-now with the same hand hold your hand in the shape of a C move it in a circular motion. Both of these steps are important to help make a nice round shape in your bread.
Step 6-Next roll your ball in the extra flour,
Step 7-And use your hands to flatten it a bit-
Step 8-Put your dough on your chukla(board), and using your rolling pin flatten it out to about 4-5 inches across-
Step 9-If it seems like it might stick to your board you should dip it in your extra plate of flour-
Step 10-and then continue rolling until it is about 8-9 inches across.
Step 11-Pick the round up carefully and then flip it from right hand to left hand and back a few times-

This serves two purposes, one to knock off any extra flour and to to widen the circle a bit(sort of like when the pizza guys flip the dough in the movies!)

Step 12-After that you flip the dough onto your pre-heated tawa-
And if there are any wrinkles then just flatten them a bit.
Step 13-On a medium heat the bread will darken (and it won't look doughy) in about a minute, then use your chimta to flip your bread over.
On the other side your bread should look like this-
Give the second side about the same cooking time as the first side then comes a bit of a tricky part.
Step 14-Move you tawa to the side of the flame and using your chimta hold the bread over the flame. Don't leave it in one place, rotate the bread so theat the flame touches all parts of the bread. The bread should have turned mostly white with small charred spots, but with no dark dough spots. If you are using an electric stove you will skip this last step and instead use a small clean folded kitchen towel to press on the bread to help get it to cook evenly(gets rid of the dark spots that take a bit longer to cook)
Step 15-Now your bread is finished, put it inside your rumal(bread cloth, if you don't have one a clean dishtowel would work). Then fold the corners over your bread to keep it warm while you cook the rest.

Welcome to my Kitchen ..kush amdeed mere kitchen men

2009-09-24T05:27:00.000-07:00

Asalam Alaikum,
I am an American, and my husband is Pakistani, when I was first married I wanted to cook real Pakistani food for him, so I turned to the internet. I found many recipes, but many had no picture or were not explained in enough detail for me. The first time that I made Aloo Paratha(like a flat bread with a potato filling) they turned out an inch thick, four inches wide and with almost no taste. Darling man that he is, he didn't laugh(much) and instead encouraged me to try again. Three years later I have learned a lot, mostly from my Jaytani(BILs Wife) and my Nund(my SIL). It is much easier to learn in person than just a printed recipe, so InshAllah what I hope to do on this blog is to show/explain each step as if I were standing with you in your kitchen.

Welcome, Kush Amdeed,
Allah Hafiz