Posts Tagged ‘pakistani recipes’
Chicken Malayee Boti
Chicken boneless small cubes 1/2 Pao
Ginger Garlic Paste 2 TBsp
Salt to taste
Black Pepper Powder 1/2 tsp
White Pepper Powder 1/2 tsp
Curd 1/2 Cup
Fresh Cream 1/2 Cup
Ginger slices to taste
Green chillies chopped
Saute ginger garlic paste in oil.
Add chicken pieces & fry on low heat until water dries & chicken is tender. Remove from heat.
In a bowl mix curd & cream well.
Mix this curd & cream in chicken & cook little on low heat, adding salt, black pepper & green chillies.
When oil comes up, it is ready.
Take out in a bowl.
Sprinkle coriander leaves & ginger slices.
Dam Ka Qeema
Mutton or beef mince ( one kg)
2 medium size onions
2 table spoon cumin seed
1 table spoon of each garlic and ginger paste
cup of yoghurt
1 table spoon garam masala powder
3 to 4 whole red chillies
1 table spoon coriander seed
table spoon of meat tenderiser powder
1 table spoon raw papaya grated
1 tea spoon grated ginger
2 green chillies and salt to taste
First of all, roast the cumin seed, coriander seed and the whole red chillies on tawa or frying pan for 15 seconds. Grind them into a powder. Take sauce pan and put 2 table spoon of oil .Then add one chopped onion and fry until golden brown. Turn off the fire and take out the fried onions from the oil. Now put grind powder along with other onion and blend them into a paste. Now mix them in a mince, later add all the spices , yoghurt, meat tenderiser, raw grated papaya and the rest of other ingredients. Marinate the mince over night or at least for six hours. Later put the mixture on the fire and cook it for about 45 minutes, on a very low flame. While cooking remove the lid from the pan and stir it twice. Cover it again and let it cook till 45 minutes. Then you have to take one charcoal piece, place it on fire, and let it burn for a couple of minutes. While it turned red, remove it from the fire, hold it with cling. Immediately place it on the keema mixture, before placing it on the keema you have to put foil on the top of the keema. At once pour little bit of oil with lid or spoon on the top of the charcoal. Immediately cover it with the lid for one minute. You will see smoke coming out from the pan. That smoke will give you barbecue smell. Before serving, remove the coal along with the foil carefully. Now dam keema is ready to eat . Garnish it with some chopped onions, green coriander, grated ginger and few lemon pieces.
Beef and ale stew :
You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just as delicious and tender without browning it first, so I’ve removed this usual stage from the recipe.
If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice lengthways and roughly chop • Put a casserole pan on a medium heat • Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and flour • Pour in the booze and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours • Remove the lid for the final half hour of simmering or cooking • When done, your meat should be tender and delicious • Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper • You can eat your stew as it is, or you can add some lovely dumplings to it