Sunday 13 december 2009 7 13 /12 /Dec /2009 19:35

Vermicelli Kheer

This recipe was made, photographed and gifted to me by  my friend Tariq Mahmud Jatala.

Ingredients:

Milk 1liter
Milk Cream 50 grams.
Vemicille100 gram
Sugar
Cardamom Grains
Sliced Pistachio and Almonds ( boiled, peeled of and sliced )

Method of Cooking:

Fry vermicelli and a negligible quantity of cardamom grains in little butter or ghee on low flame for about 3 minutes.
Do not let it darken or stick. Add milk and milk cream, stir and let the material boil.
When it starts bubbling put sugar (or sweetener, if advised) according to taste.
Add a little quantity of almonds too, stir and wait till the bubbling starts again.
Save yourself from bursting of sweat bubbles for about two minutes and lift the cooking pan from the burner.
Pour kheer into bowl or cups and decorate it with almond, pista and cardamom grains.


By Zara - Posted in: Desserts and sweets
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Sunday 23 august 2009 7 23 /08 /Aug /2009 19:28

LAHORI DAL

LAHORI DAL - a dish that truly fits for a King!, as says my cook book and all those who have already tasted it:). 
Dal is a preparation of pulses - dried beans, lentils etc. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Pakistani, Nepali, Indian and Bangladeshi cuisine. It is regularly eaten with both rice and roti - wheat-based flat bread.

Every area has developed its own kind of dal and here is dal that is typical for Lahore لاہور, the second largest city of Pakistan after Karachi.


Below is my unseccsessful photo:( The dish was so lovely looking but obviously this wasn't the right day for photography...So I tried to save the photo by any means and used photoshop effects to make something as if coming "...from the past.." I promise to post a new good quality photo when I make this dal next time...For now only this something pretending to look like food:)


And here's the recipe:

Serves 4
Soaking time: 20 min
Cooking time: 30 min
You need: steamer

Ingredients:

1 cup Masoor Dal (Split red lentils)
salt to taste
1 tbsp garlic paste
1 tsp chilli powder
1 tsp haldi (turmeric powder)
4 tbsp butter
1/4 cup cream
1 tsp jeera (cumin seeds)
1 cup finely chopped onions
1 tbsp chopped garlic
3 tsp lemon juice
1 tsp black peppercorns (you may want to wrap it in a gauze, put into a dish for some time while it's cooking and take out when dal is ready)

Method of preparation:

1. Clean, wash and soak the masoor dal in water for 20 minutes overnight.

2. Drain, add 2 cups of water and salt and pressure cook for 15-20 minutes till the dal is cooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed and pour into a deep pan.
5. Add the garlic paste, chilli powder, turmeric powder, 2 tbsp butter and cream and simmer on a low flame till the dal thickens.
6. For the tempering, heat the remaining butter in another pan and add the cumin seeds.
7. When they crackle, add the onions and garlic and saute till they become translucent.

8. Add to the dal mixture and simmer for another 5 minutes.

9. Add the lemon juice, pepercorns and salt if required and mix well.

Serve hot.

 

By Zara - Posted in: Dal/Beans
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Tuesday 11 august 2009 2 11 /08 /Aug /2009 15:36

KHEER

This is a very exquisite sweet rice dessert which you may prepare with different berries, dry fruits or nuts. This time I used fresh cherries:)


Ingredients:

1l. milk
250 g rice (round grained or any kind that is a good soft boiler)
100g sugar

Method of cooking:

1. Put milk in a pot on a medium heat, add rice and sugar.
2. Keep always stiring till the rice get soften.
3. Later on cover the utensil with a top.
4. Cool the dish (you may want to put it in a freeg)

Before serving add berries or fruits to your taste.

By Zara - Posted in: Desserts and sweets
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Monday 27 july 2009 1 27 /07 /Jul /2009 22:33

ZARDA

Let's start with a dessert!..and namely with ZARDA - a traditional sweet rice dish with dried fruits&nuts!  Zarda is very common in North India, among Punjabis and Bengalis and great on every occasion.
There are several variants of Zarda to choose from, but on the day I decided to prepare Zarda there was an unexpected lack of almost all necessary ingredients! And it was also my first attempt of making Zarda by myself - before I was only an eater:) But Zarda was so much awaited and I knew no excuses could be accepted;) - it must have been done soever!
So I called for help my fantasy and used prunes and dried apricots instead of dates and raisins (as per classic recipe), sweet condensed milk and almost no coloring - not rough changes so it was Zarda anyway;)
Caution:) Zarda is a really very-very sweet dish, so if you have to avoid sugar because of health problems (e.g. for diabetics) I would not recommend it.

 Very  simple ingredients and fast to make.  


Below is a classic recipe with all proper ingredients for 8 persons...

INGREDIENTS

~1kg basmati rice, soaked in plenty of water for at least 1 hour
~900g sugar (as always I use cane sugar)
~1/4 tsp yellow food colouring
~3 tbsp oil
~200g mixed fruit and nuts (raisins, pistachos, almonds, chopped dates)
~10 cloves
~10 green ~cardamom seeds
~cream or ricotta cheese
~1/2 tsp kewra essence (rose water)
~225g Khoya (unsweetened condensed milk)

 

METHOD OF PREPARATION  

1. Fill a large pan half full of water then add the food colouring, half the cloves and half the cardamom seeds.
2. Bring to a boil and cook until the rice is almost done (about 25 minutes). Drain and set aside in a colander over the sink.
3.Add oil to a large pan and fry the remaining cloves and cardamom seeds on low heat.
4. Add the rice and sugar. Mix well, then cover and cook for about 5 minutes on low heat. 
5. Add the khoya and dried fruit, stir well and allow heat through.
6.Take off the heat, add the kewra essence and serve warm.

By Zara - Posted in: Desserts and sweets
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Overview

 

WELCOME

  This Blog is about Pakistani Cuisine! I am not a professional cook, but just love cooking for my family and living abroad i found it almost impossible to get any cookbooks for Pakistani cuisine.
So this is the space to share and store everything about COOKING CULTURE of PAKISTAN from ancient times till nowadays - family recipes and everything I am learning, discovering and then archiving.
  All the photos are homemade right after the dish is prepared. All photos showing dishes are made by me and they are copyright protected as Haszar photos. Other photos I am sharing usually made by other people and are here for delight and inspiration only.
  I am not a fast blogger;) and I will make posts in moderate pace. So you may would like to subscribe to stay always updated!
  I am open for any professional advices, suggestions and just friendly talk!

 

ABOUT PAKISTANI CUISINE

   Pakistani cuisine can be described as a fusion of cuisine from three Asian regions: Central Asia, Middle East especially Iran (owing to Pakistan's close historical and cultural links with the nation), and South Asia. Pakistani cuisine is often spicy and is known for its richness and flavour.

   Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic, cultural and culinary diversity. The cuisine in Eastern Pakistan, particularly Sindh and the Punjab can be very hot and spicy characterizing the South Asian flavour. Food in Western Pakistan particularly North-West Frontier Province, Baluchistan, Northern Areas and Azad Kashmir involves the use of mild aromatic spices and relatively less oil is used characterizing affinities to the Iranian and Central Asian peoples.
   The main course is served with wheat bread (naan) or rice. Salad is generally taken with the main course rather than before. Assorted fresh fruit or desserts are consumed for dessert. However, meat plays a more dominant role in Pakistani food, compared to other South Asian cuisines. Of all the meats, the most popular are: beef, goat, lamb, and chicken. Seafood is generally not consumed in large amounts, though it was very popular in the coastal areas of Sindh and the Makran coast of Balochistan.

   International cuisine and fast food are popular in cities. Blending local and foreign recipes (fusion food) is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masalas (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be totally different than the mainstream Pakistani cuisine.

  
   The arrival of the Islam religion within the Indian subcontinent, forms the basis of Pakistani cuisine. Since Muslims are forbidden to eat pork or consume alcohol, due to they are considered haraam. Pakistanis focus on other areas of food such as beef, chicken, fish, vegetables as well as traditional fruit and dairy juices.

   The Mughal Empire began its ruling in present-day Pakistan around 1526 AD. Its style of cooking, typically influenced the need for herbs and spices, almonds, and raisins. 
   The Mughal culture has had an important element to cooking techniques within Pakistan. Even till this day it remains an important part of Pakistani cuisine. Foods such as curries and barbecues are some of the most enjoyable cuisines that have made Pakistani food popular in the twenty-first century.

 

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