Spicy and Hot Delicious Potatoes

This dish is favorite throughout the Pakistan. It is served with hot non and chapattis. The heat level can be reduced by using less chilies and mustard seeds. You can use it for sandwich filling. It is wonderful in toasted sandwiches.

Ingredients

• 450 g potatoes peeled and diced
• 1 onion cut into large dice
• ½ teaspoon chili powder
• 1 piece of ginger
• 1 ½ teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1 chopped tomatoes for garnished
• 1 tablespoon black mustard seeds
• 1 tablespoon oil

Method

Heat the oil and add mustard seeds and stir until they pop.
When they begin to crackle add the diced potatoes, onions and all ground spices. Cover the pan, reduce the heat and allow cooking for 15 to 20 minutes. Add little water if needed.
Cut the ginger into large pieces then add ginger, salt and sugar to the pan. Cook for further 3-4 minutes. Turn off the heat stir the lemon juice.
Garnished the dish with chopped tomatoes.

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Yummy Peanuts Chicken Recipe

Peanuts Chicken is very delicious and healthy dish. Usually ground nut oil is traditionally used in this recipe but I like to use vegetables and sunflower oil in it.

Ingredients

900 g chicken thighs or drumsticks
1 big onion
1 teaspoon black pepper
1 tea spoon ginger paste
2 big tomatoes
Half teaspoon chilli powder
200 g peanuts without salt
Half teaspoon sugar
2 tablespoon vegetable or sunflower oil

Method

Take oil in a pan then cooked chicken until it browned all over. After that remove chicken and put on a tissue paper. In the same oil fry the onion and cooked. When its look ready, add black pepper, ginger, tomatoes, chili powder and peanuts. Return the chicken into pan, cover and cooked for 20 minutes. You may need to add little water if the chicken begin to stick to the pan. Stir the salt and sugar. Serve with chopped onion, green chillis and green leaves if liked.

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Lovely spiced cabbage

This is a very delicious dish for vegetarians.

Ingredients

• 1 ½ tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric
• 5-6 curry leaves
• 1 ½ teaspoon ginger paste
• 1 chopped green chili
• 1 dried red chili
• 350 g cabbage
• 75g carrots
• 1 teaspoon sugar
• Salt
• Juice of lemon
• 1 tablespoon fresh coriander

Method

Heat the oil in a pan and add mustard and cumin seeds. When its begin to crackle, add turmeric, curry leaves, ginger and chilies. Add cabbage and carrots.

Reduce the heat. Cover the pan and allow cooking for about 15 -20 minutes. Add sugar and salt according to your taste. Sprinkle with lemon juice and chopped coriander. You can serve it hot or cold

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Pancake of Basin with Butter

This pancake is eaten almost in western Pakistan. We can take it as breakfast and as a snack with chatni.

Ingredients

• 250 g basan (chickpea flour)
• Pinch of salt
• ½ teaspoon turmeric
• ½ teaspoon bicarbonate of soda
• ½ teaspoon cumin
• 1 tablespoon yogurt
• 1 onion chopped
• 1 green chili
• 2 tomatoes diced
• 1 tablespoon coriander chopped
• 4-5 tablespoon oil

Method

Put the flour in a bowl. Add salt, turmeric, soda, cumin seed, yogurt and enough water to make a slightly thick batter. Stir in the chopped onion, green chili, tomatoes and coriander. Heat a nonstick pancake pan. Pour in a little of batter. Spreading it to cover the base completely and make a thin pancake. Pour 1 teaspoon of oil over the top.

Reduce the heat and continue to cook the pancake for 2-3 minute. Turn the pancake and cook the other side for 2- 3 minutes. Remove from the pan and make other pancakes in the same way. Serve hot and enjoy.

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Pistachio and Coconut Barfi Making

This desert is often made for special events like eid. It is very delicious you will must enjoy it.

Ingredients

• 4 tablespoon melted ghee
• 300 ml coconut milk
• 150 g full fat milk powder
• 150 g desiccated coconut
• 4 tablespoon water
• 150 g caster suger
• 2 teaspoon ground cardamom
• 6 tablespoon chopped green pistachios
• ½ teaspoon ground nutmeg

Method

Take a 25-28cm oven try and grease it with 1 spoon of ghee. Heat the remaining ghee in a saspan. Add coconut milk and stir in milk powder and mix well. Add the desiccated coconut water, caster sugar, ground cardamom, pistachios, nutmeg and mix it well. The mixture must be thick.
Reduce the heat and continue cooking for 5-7 minutes. Then switched the burner and empty the contents of the pan into baking try. Spread the mixture and flatten it. Refrigerate it 4-5 hours and after that cut it into squre pieces and serve it.

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A Traditional Pakistani Sweet Dish - Kheer

Lets Make Pakistani Kheer

Kheer is very delicious rice pudding. It is eaten all over the Pakistan. Especially on eid its must cooked and every 1 likes it.

Ingredients

• Milk 2 kg
• Rice 1 small cup
• Sugar according to your taste
• Green ilychi 5 or 6
• Almond 15 to 20
• Kishmish 15 to 20
• Khoya half cup

Method

Wash the rice and stayed for half hour. Then take pot and boil the rice in water. When rice becomes soft then adds milk, ilychi and salt. Cooked it and when milk comes to dry then add suger, kishmish and khoya. When milk dry then switch off the stove and add almond. When it’s cold then pour into a bowel and garnished it with nuts and serve to your guests.

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Kofte Curry - You will love this Recipe

How to Make Cofta Curry

Today I am going to tell u about kofta curry. It’s very delicious recipe for whom who loves qeema. Let’s start our recipe. First of noted down the ingredients.

Ingredients for kofta

• Qeema half kg
• Basin half cup
• Ginger paste ½ tea spoon
• Garlic paste ½ tea spoon
• Salt 1 tea spoon
• Red chili powder 1 tea spoon
• Dania powder 1 tea spoon
• Chocked Onion 1
• Egg 1

Method for kofta

Take qeema and put into a chopper and chopped it after that take a bowel and put all these things in it. Mix qeema again and again. When it completely mixed then makes small balls of this mixture. Now koftas are ready for cook.

Ingredients for curry

• Onion 2 pieces
• Ginger paste 1 tea spoon
• Garlic paste 1 tea spoon
• Tomatoes 2 pieces
• Green chili 2
• Salt according to your taste
• Red chili powder half table spoon
• Dania powder half table spoon
• Garam masala half table spoon
• Oil as need

Method for curry

Take cooking pot and pour oil in it. When it’s warm then put chocked onion ginger garlic and chocked green chili in it. Fry it for some times. When it’s going to brown then add tomatoes and all spices in it. When your masala looks ready then add some water in it and putted down the kofta one by one. Slow the stove and cover the pan for 5 minutes. After 5 minutes change the sides of kofta and cooked it. When it cooked then pours some water according to your desire for gravy. Now your kofta curry is ready. Garnished it with boil eggs and dhaniya leaves.

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