Asian - Pakistani Newest Recipes

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Shelghum Ka Korma (Turnip Curry)

  • Posted by ADMIN on 09/26/2007
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1. Dry roast all the seeds, almonds and coconut in a frying pan and grind to a fine paste. Add to the yoghurt with ground spices and set aside. 2. Heat oil, add sliced onions and fry until light brown. 3. Wash the turnip and cut into pieces. Add the turnips to the pan and fry until light...


Samosa Filling - Spicy Chick Pea

  • Posted by ADMIN on 09/26/2007
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Soak the chick peas overnight in water. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours. Place the check peas into a blender with a little water and puree. Put the pureed chick peas into a skillet and add all the other ingredients. Add 1 cup of...


Samosa Filling - Spicy Meat

  • Posted by ADMIN on 09/26/2007
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Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds....


Samosa Filling - Spicy Potato

  • Posted by ADMIN on 09/26/2007
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Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and saut‚ the onion until light brown. Add the peas, ginger,...


Rogan Josh (Curried Lamb with Yoghurt)

  • Posted by ADMIN on 09/26/2007
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MASALA (SPICE PASTE 1/2 lg Onion 1 1/2 Garlic cloves 1 1/2 -Inch piece of fresh ginger 1/2 Sprig coriander leaves 1/2 Mint sprig 1 Green chillies 1/4 ts Turmeric 1/2 tb Whole coriander seeds 1 ts White poppy seeds 1/2 ts Whole black cumin seeds 2 Cloves...


Potatoes Cooked with Garlic and Sesame Seeds

  • Posted by ADMIN on 09/26/2007
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Peel the potatoes and cut into fingers ("French fries"), 1/3- to 1/2-inch thick. Put fingers into a bowl of cold water for half an hour or more. Drain and wipe dry. Heat the oil in an 8- to 9-inch skillet [or wok] over a medium flame. When it is hot, put in the potatoes and cook them,...


Pokara

  • Posted by ADMIN on 09/26/2007
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Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take spoonful at a time from the bowl of paste and deep fry it in hot oil till golden brown. NOTES : Serve with dipping sauces (companion recipe)


Pokara Dipping Sauce - Tamarind

  • Posted by ADMIN on 09/26/2007
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Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle. If its already ground, then just mash it and mix other ingredients.


Pokara Dipping Sauce - Yogurt Sauce

  • Posted by ADMIN on 09/26/2007
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In a mortar and pestle, mix the garlic and ginger together. Transfer to a bowl and add yogurt and mix well.


Nauratan (Nine Jewels Meat with Vegetables)

  • Posted by ADMIN on 09/26/2007
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1. Wash all the vegetables and cut into 1" pieces 2. Fry all the vegetables with half of the oil until light brown and set aside 3. Heat rest of the oil in a large saucepan, add sliced onions, and fry until light brown. 4. Add salt and spices to onions and fry for a few minutes. 5. Wash...


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