Wednesday, April 22, 2009

Cream Cake

• ¼ kilogram Refined Flour
• 1 tsp. Baking Powder
• 1 tsp. Sugar
• ¼ kilogram Powdered Sugar
• 125 grams Butter (Makhan)
• 125 grams Fresh Cream
• 4 Egg Yolks (separated from the whites)
• 4 Egg Whites (separated from the yolks)
• ½ tsp. Lemon Skin (grated)
• A pinch of Cardamom Powder (Ilaichi Powder)
• ¼ tsp. Vanilla Essence
• Another ¼ tsp. Vanilla Essence
• ½ cup Orange Juice
1. Sift the refined flour and baking powder together. Soften the butter with the fresh cream and beat it with the powdered sugar. Add the egg yolk one by one to it while beating. Also add the orange juice, grated lemon skin, cardamom powder and ¼ tsp. of vanilla essence.
2. Add the refined flour a little by little and mix the contents well with a spoon.
3. Beat the egg whites and add the other ¼ tsp. of vanilla essence. Beat again by adding sugar intermittently.
4. Mix it with the prepared cake mixture. Pour the batter to a greased and floured vessel or pan. Bake in a preheated oven, set at 400oC for 20 minutes or until done.

Baked Mutton Leg Recipe

• 1 mutton leg (cut in six pieces)
• 5 large onions (finely chopped)
• 6 small potatoes (finely chopped)
• 2 capsicums (finely cut into rings)
• 3 tbsp ginger paste
• 4 tbsps papaya paste
• 2 tsp all spice powder
• 2 tsp red chilli powder
• 2 tsp green chillies paste
• 1 tsp Kashmiri chilli powder
• 4 tbsp cornflour
• 2 eggs, boiled
• 4 tbsps cooking oil
• 2 tsp black pepper
• Salt to taste
1. Mix all the ingredients together except eggs, onion, capsicums and potatoes.
2. Before putting this mixture over the meat, pierce it with a fork or a knife, so that the mixture can penetrate.
3. Set it aside, preferably in the refrigerator, for six hours.
4. In a baking dish, put the leg pieces one by one and pour the mixture in which the meat was marinated over them.
5. Make sure that there is a uniform layer of marinate mixture under and around the meat. The vegetables should also be spread evenly on the dish.
6. In a preheated oven, bake at medium heat for about 45 minutes to an hour.
7. To serve, place in a serving dish and place the vegetables and marinate mixture all around.
8. Garnish with slices of boiled eggs.

Anday ka halva / Egg halva

• 4 eggs
• 1\2 cup khoya
• 4 tbsp. ghee or butter
• 1\2 cup sugar, or according to taste
• 1\2 cup milk
• 1\2 tsp. ground green cardamom
1. Mix the eggs, khoya, sugar and cardamom’s powder together with a fork or a beater until sugar is dissolved.
2. Heat ghee in a heavy based sauce pan. Pour the egg mixture and stirring all the time fry on medium heat for 5-8 minutes until the eggs are cooked.
3. Don’t over cook the eggs. Remove from fire and transfer to a serving plate.

Besan kay Ladoo

• 4 cups gram flour
• 1 cup ghee
• 2 cups sugar
• 1 tsp. powder cardamom
• 1\2 cup chopped almonds and pistachios
• Silver leaves to decorate, (optional)
1. Heat ghee in a heavy based saucepan. Add the gram flour and fry it on a low heat stirring constantly, until light brown. Cool slightly.
2. Add sugar and cardamom, mix well. Add chopped almonds.
3. Shape into ladoos, decorate with silver leaves and serve.

Green Vegetable Salad

• ¼ bunch of Spinach (Paalak)
• 1 small Iceberg Lettuce
• 1 large Avocado
• 1 large Green Bell Pepper (Hari Shimla Mirch)
• 2 medium Cucumbers
• 2 sticks of Celery
• 4 Green Onions (Hari Pyaaz)
1. Wash all the vegetables well. Break lettuce and spinach into large pieces. Cut the bell pepper in half, remove seeds and slice thinly. Slice the cucumber, celery, onions and avocado.
2. Put lemon juice, salt, pepper, sugar, mustard, and garlic and olive oil in a screw top jar and shake well, until the dressing is emulsified.
3. Combine all the salad ingredients in a large wooden bowl. Add dressing and toss well until they are coated with the dressing.

Mixed Been Salad

• 1 cup of Yellow Wax Beans (canned & drained)
• 1 cup of Red Kidney Beans or White Kidney Beans (canned & drained)
• 1 cup of Chick Peas (canned & drained)
• 1 cup of Green Beans (canned & drained)
• 1 medium Green Pepper (chopped)
• 1 medium Onion (chopped)
• 1 Tomato (chopped)
• 1/4 cup of Vinegar (Sirka)
• 2 Green Chillies (finely chopped)
• 1/2 cup of Coriander Leaves (Hara Dhania) (chopped)(optional)
• 1/4 cup of Vegetable Oil
• 1 tbsp. of Sugar
• Salt (to taste)
• Black Pepper (to taste)
1. Place kidney beans, chick peas, yellow wax beans, green beans, onion, green pepper, tomatoes and green chilies into a large bowl.
2. Mix vinegar, oil and sugar in a small screw jar and shake well to mix the ingredients.
3. Pour over the bean mixture. Mix well.
4. Season with salt and black peppers. Cover and refrigerate for at least 5 hours.
5. Just before serving, add coriander leaves, if using, and stir gently.

Wednesday, April 1, 2009

Pakistani food in Dubai

Chat, gol gappas/pani puri, bhail puri, pakoras, samosay, gola ganda, sugar cane juice, biryani…..
We desis have the most ruined taste buds in the world:) And somehow no matter where we live we somehow find a place to satisfy our stubborn taste. So this is what I have done over past few weeks. I have discovered places for best Nihari, a chat corner that makes yummy chat, although different that the one we get in Pakistan nevertheless, good!
You can also get yummy gola ganda, same as the one in Dhoraji. And Sugar cane juice too! Although I do-not see many Pakistanis doing this business here, yet you can find many Indians especially Maloo’s into these desi food stuff. Hence you have to put in some effort to get the taste you want.
If the person who living in dubae and interested in doing the business then it’s a good opportunity for him to do this food business. Bring Pakistani speciallity…

Chicken Jalfraizi Recipe

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil


Cook the chopped onions in the oil till clear. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Chicken Curry Recipe

½ kg chicken
100 ml onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
3 to 4 tsp salt (to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
1 to 1½ tsp. salt (as per taste)
100 ml. tomato - ground
1-2 green chilies -chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
2 green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)


2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)


Cook onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Tikka Boti Recipe

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Chicken Karahi Recipe


½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

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