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Pakistani: Chicken Tikka Masala April 23, 2012

Filed under: Dinner,Pakistani,Recipes — multiculturalfamilyrecipes @ 6:18 am

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Ingredients:

  • Marinating the Chicken:3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
    250g thick natural yogurt
    1 tablespoon fresh ginger, minced
    2 teaspoons ground cumin
    1 teaspoon ground cinnamon
    2 teaspoon chili powder
    2 teaspoon fresh cracked pepper
    Salt

    Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling.

  • Tomato Gravy:250g canned cocktail tomatoes
    250g heavy cream
    2 garlic cloves, minced
    2 red chilies, finely chopped
    2 teaspoons ground cumin
    2 teaspoons paprika powder
    1 tablespoon ghee or clarified butter
    Handful of coriander leaves/cilantro, chopped
    Salt and pepper

Directions:

  1. Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.
  2. On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high.
  3. Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear – approx. 5-6 minutes.
  4. To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture.
  5. Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
  6. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.

Story:

Pakistani food is total comfort for me. There’s just something about the spicy heat, the simple side of white basmati rice and the chewy garlic naan that soaks it all up perfectly. And as much as I love hitting up my local Pakistani restaurant for take-out, I also really love my Mom making Pakistani food at home.

 

Pakistani: Chicken Biryani

Filed under: Dinner,Pakistani,Recipes — multiculturalfamilyrecipes @ 6:07 am

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Ingredients:

    • 4 tablespoons vegetable oil
    • 4 small potatoes, peeled and halved
    • 2 large onions, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon minced fresh ginger root
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 2 medium tomatoes, peeled and chopped
    • 2 tablespoons plain yogurt
    • 2 tablespoons chopped fresh mint leaves
    • 1/2 teaspoon ground cardamom
    • 1 (2 inch) pie cinnamon stick
    • 3 pounds boneless, skinless chicken pieces cut into chunks
    • 2 1/2 tablespoons vegetable oil
    • 1 large onion, diced
    • 1 pinch powdered saffron
    • 5 pods cardamom
    • 3 whole cloves
    • 1 (1 inch) piece cinnamon stick
    • 1/2 teaspoon ground ginger
    • 1 pound basmati rice
    • 4 cups chicken stock
    • 1 1/2 teaspoons salt

Directions:

  1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
  2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
  3. Wash rice well and drain in colander for at least 30 minutes.
  4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
  5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Story:

This is a delicious Pakistani rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it.

 

Pakistani: Ras Malai April 18, 2012

Filed under: Dessert,Pakistani,Recipes — multiculturalfamilyrecipes @ 7:26 am

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Ingredients:

  • Whole Milk – 8 cups (divided)
  • Lemon Juice – 2 Tbsp
  • Water – 5 cups (in a pressure cooker)
  • Sugar – 1 cup
  • Saffron – pinch
  • Cardamom Powder – 1/4 tsp
  • Pistachios & Almonds – 2 Tbsp, roughly chopped
  • Sugar for the Ras – to taste

Directions:

  1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
  2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
  3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
  4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
  5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
  6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
  7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
  8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
  9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
  10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
  11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
  12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
  13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
  14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
  15. Garnish with additional chopped nuts.

Story:

Ras Malai is exotic and rich, and is an after-meal dessert, more common at dinner time. Ras malai is a rich Pakistani dessert made with small balls of Paneer (home made cheese) that are soaked in flavored, thickened milk. The word is a combination of the Urdu word ras, which stands for juice or nectar, and malai, which translates as cream.

 

Pakistani: Samosa April 15, 2012

Filed under: Dinner,Pakistani,Recipes,Starters — multiculturalfamilyrecipes @ 7:08 am

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Ingredients:

Pastry

  • 1 cupall-purpose flour
  • 2 tablespoons vegetable oil

Filling

  • 2 largepotatoes(boiled)
  • 1onion , chopped
  • 2green chilies, very finely chopped
  • 3 tablespoons oil
  • 1/2 teaspoonginger , grated
  • 1/2 teaspoongarlic , crushed
  • coriander seed
  • 1 tablespooncilantro, finely chopped
  • 1/2 lemon, juice of
  • 1/2 teaspoonturmeric
  • 1/2 teaspoongaram masala
  • 1/2 teaspoonred chili powder
  • salt

Directions:

  1. Mix together the flour, oil and salt.
  2. Add a little water, until mixture becomes crumbly.
  3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
  4. Cover with a moist cloth and set aside for 20 minutes.
  5. Beat dough on a work surface and knead again.
  6. Cover and set aside.
  7. FILLING.
  8. Heat 3 tbsp oil.
  9. Add ginger, garlic, green chillies and few coriander seeds.
  10. Stir fry for 1 minute, add onions and saute till light brown.
  11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  12. Stir fry for 2 minutes.
  13. Add potatoes.
  14. Stir fry for 2 minutes.
  15. Set aside and allow to cool.
  16. Divide dough into 10 equal portions.
  17. Use a rolling pin, roll a piece of dough into a 5″ oval.
  18. Cut into 2 halves.
  19. Run a moist finger along the diameter.
  20. Roll around finger to make a cone.
  21. Place a tablespoon of the filling into the cone.
  22. Seal the third side using a moist finger.
  23. Deep fry the samosas on low to medium heat until light brown.
  24. Serve with tomato sauce or any chutney you love.

Story:

The Samosa probably traveled to Pakistan along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey.

 

Pakistani: Chaat

Filed under: Dinner,Pakistani,Recipes,Starters — multiculturalfamilyrecipes @ 6:57 am

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Ingredients:

  • 3 potatoes, boiled, peeled, diced
  • 1 can chick peas, drained
  • 2 green chillis, deseeded, finely chopped
  • 2 tbsp chopped coriander leaves
  • 1 small onion, finely chopped
  • 1/2 tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1 tomato, deseeded, medium chopped
  • juice of 1 to 1 1/2 lemons
  • salt to taste

Directions:

  1. In a bowl, combine all the ingredients. Mix well. Taste and adjust the chilli powder, salt and lemon juice to get a tangy and spicy taste.
  2. Serve, in individual bowls. This can be served as a starter to a main meal or even as a salad in a Mughlai meal.

Story:

Chaat is Pakistan Street Food and literally means “to lick.” Traditionally, this road-side snack was used to serve on a leaf and was so tongue-tickling that one could not resist licking the last morsels from the leaf before discarding it.

 

Pakistani: Chicken Tandoori

Filed under: Dinner,Pakistani,Recipes — multiculturalfamilyrecipes @ 6:43 am

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Ingredients:

    • 2 (6 ounce) containers plain yogurt
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon ground cloves
    • 2 tablespoons freshly grated ginger
    • 3 cloves garlic, minced
    • 4 teaspoons paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground coriander
    • 16 chicken thighs
    • olive oil spray

Directions:

  1. In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  3. Preheat an outdoor grill for direct medium heat.
  4. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  5. Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

History:

Tandoori Chicken has an interesting story. It starts in the 1920s with a man named Kundan Lal Gujral who opened a restaurant called Moti Mahal in Peshawer (currently a Pakistani City) during the time when India was united under British rule. Experimenting with new and interesting food preparations, Gujral decided to try cooking chicken in the tandoors–clay ovens–used by local villagers to cook bread. The earthenware ovens were bell-shaped and set into the earth and fired with wood or charcoal. They could reach temperatures of about 900 degrees. Using young chickens, Gujral was able to cook them in the high-heat ovens so that the inside was just done and the outside crisped. The result would make him famous.

 

Pakistani: Paya (Cow feet Curry) April 7, 2012

Filed under: Dinner,Pakistani,Recipes — multiculturalfamilyrecipes @ 9:30 am

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Ingredient:

  • 4 Cows’s Feet
    1 tbsp rice flour
    2 tbsp lemon juice
    1 cup ghee
    1 tsp cumin seeds
    1 cup onions-grated
    1 tsp ginger paste
    1 tsp garlic paste
    1 cup tomatoes-chopped fine
    1 green chilli-chopped
    1 tsp chilli powder
    1 tsp turmeric powder
    1 tsp garam masala
    salt to taste

Directions:

  1. Wash feet and cut them into 2 pieces.
  2. Rub rice flour and salt and wash again.
  3. Place trotters with 2 cups water and salt to taste in a pan and bring to a boil.
  4. Lower the heat and simmer for 1 1/2 hours, adding more water if needed.
  5. To make the masala, heat ghee and add cumin.
  6. When it splutters add onions, ginger and garlic and cook till fat separates.
  7. Add tomatoes, green chilli, chilli powder, turmeric, garam masala and salt to taste.
  8. Cook till fat separates.Add the trotters and stir-fry till well coated with the masala.
  9. Add the stock of the trotters and more water (depending on how thin you want the gravy).
  10. Simmer for 3-4 minutes and serve.
Story:
Mutton Paya Recipe is a delicious recipe of beef  and bones. It is a traditional mutton recipe of Pakistani society often served in breakfasts. The spicy taste of this delicious food is enjoyed and liked by Punjabi, Saraiki, Balochi, Sindhi and Pashto culture very much. Here is the complete guide for making or cooking this dish with ingredients to serve your guests.