Louise Wynn - Pakistani Cookbook: Traditional Pakistani Cuisine,Delicious Recipes from Pakistan that Anyone Can Cook at Home
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Pakistani Cookbook
Traditional Pakistani Cuisine,Delicious Recipes from Pakistan that Anyone Can Cook at Home
Louise Wynn
Copyright 2020 by Louise Wynn
All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law.
Table of Contents
Makes: 4 servings
Total Prep Time: 20 minutes
Ingredients:
- 1 pound of chicken bones, cut into pieces
- 2 cups of fenugreek, chopped
- cup of yogurt, whisked until smooth
- 3 tomatoes, chopped
- 2 onions, chopped
- 10 cloves of garlic, chopped
- 1, 2 inch piece of ginger, grated
- 3 to 4 green chilies, chopped
- 1 tsp. of powdered red chili
- 1 tsp. of powdered coriander
- tsp. of powdered turmeric
- 1 tsp. of powdered garam masala
- 1 tsp. of cumin seed
- 2 tsp. of lemon juice, 1 tsp. of white sugar
- 5 Tbsp. of vegetable oil
- Dash of salt
- Warm water, as needed
- 4 pods of green cardamom
- 8 to 10 whole peppercorns
- tsp. of mace, crushed
- 4 cloves, whole
Directions:
1. In a saucepan set over medium to high heat, add in the vegetable oil. Add in the cumin seeds and cook for 30 seconds or until they begin to crackle.
2. Add in the onions. Increase the heat to high and cook for 1 minute.
3. Add in the pods of green cardamom, whole peppercorns, crushed mace and whole cloves. Stir well to mix. Cook for 5 minutes or until the onions are gold.
4. Add in the chicken bones, chopped tomatoes, chopped garlic and grated ginger. Stir well to mix. Cook for 2 minutes.
5. Lower the heat to low. Add in the whisked yogurt and stir well to incorporate.
6. Add in the powdered red chili, powdered turmeric, powdered coriander, powdered cumin and dash of salt. Add in the warm water. Stir well until evenly mixed. Cover and cook for 8 minutes or until the chicken is soft.
7. Add in the fenugreek, lemon juice, powdered garam masala and white sugar. Stir well to evenly incorporate. Cook for an additional 1 to 2 minutes.
8. Remove from heat and serve immediately.
Makes: 6 to 8 servings
Total Prep Time: 30 minutes
Ingredients:
- 1 pound of Yukon potatoes, peeled
- 1 tsp. of cumin seeds
- 2 shallots, minced
- 1 bunch of cilantro, chopped
- tsp. of red chili flakes
- tsp. of black pepper
- Dash of salt
- 3 eggs, beaten
- Canola oil, for frying
Directions:
1. In a pot set over medium to high heat, fill halfway with water. Add in the potatoes and boil for 20 to 25 minutes or until soft. Drain the potatoes completely and set aside.
2. In a skillet set over medium to a high medium heat, add in the cumin seeds. Cook for 1 minute or until fragrant.
3. In a bowl, add in the potatoes. Mash with a potato masher until smooth in consistency.
4. In the bowl, add in the toasted cumin seeds, minced shallots, chopped cilantro and red chili flakes. Season with a dash of salt and black pepper. Stir well to mix.
5. Shape the mix into patties that are 2 inches in size.
6. In a skillet set over low to medium heat, add in the canola oil. Dip the potato cakes in the eggs and add into the skillet. Cook for 5 minutes or until gold on both sides.
7. Remove and serve immediately.
Makes: 10 servings
Total Prep Time: 20 minutes
Ingredients for the Gulab:
- 1 cup of powdered milk
- 2 Tbsp. of all-purpose flour
- 1 tsp. of semolina
- 1 egg, beaten
- 1 tsp. of bakers style baking powder
Ingredients for the sheera:
- 2 cups of water
- 2 cups of white sugar
- tsp. of powdered green cardamom
Directions:
1. Prepare the gulab. In a bowl, add in all of the ingredients for the gulab. Stir well until smooth in consistency.
2. Shape the mix into 15 to 20 balls. Set onto a plate.
3. In a frying pan, add 2 to 3 tablespoons of vegetable oil. Add in the balls. Fry for 5 minutes or until gold.
4. Prepare the sheera. In a separate saucepan, add in the water and white sugar. Whisk until mixed. Allow to come to a boil. Cook for 5 to 8 minutes or until syrupy in consistency. Add in the powdered green cardamom. Remove and set aside to cool.
5. Pour the sheera over the fried gulab. Toss until coated thoroughly.
6. Set aside to rest for 35 to 40 minutes before serving.
Makes: 6 servings
Total Prep Time: 2 hours
Ingredients for the onions:
- 5 onions, peeled and thinly sliced
- cup of vegetable oil, for frying
Ingredients for the chicken:
- 2.2 pounds of chicken, cut into small pieces
- 1, 2 inch piece of papaya
- cup of beaten yogurt
- inch piece of ginger, minced
- 3 cloves of garlic, minced
- 1 Tbsp. of powdered red chili
- 1 tsp. of powdered turmeric
- 1 tsp. of garam masala
Ingredients for the masala:
- 5 Tbsp. of butter
- 1 tsp. of crushed red pepper flakes
- 2 tsp. of powdered garam masala
- 3 cloves of garlic, whole
- 1, 1 inch piece of ginger
- 4 green chilies, chopped
- 1 tsp. of powdered turmeric
- tsp. of black peppercorns, whole
- 2 Tbsp. of whole garam masala
- 4 tomatoes, chopped
- cup of beaten yogurt
- of a lemon, juice only
- cup + cup of mint leaves, chopped and for garnish
- Dash of salt
Ingredients for the rice:
- 2 cups of basmati rice, soaked for 30 minutes and drained
- tsp. of cumin seeds
- 4 bay leaves
- 2 black peppercorns, whole
- 10 pods of green cardamom
- Whole cloves
- 1 stick of cinnamon
- 3 pods of black cardamom
- tsp. of saffron threads
- tsp. of rose essence
- Dash of salt
Directions:
1. Prepare the onions. In a skillet set over high heat, add in the oil. Add in the sliced onions and cook for 20 to 25 minutes or until caramelized. Remove and transfer onto a plate lined with paper towels to drain.
2. Prepare the chicken. In a bowl, add in all of the ingredients for the chicken. Stir well to mix. Cover and set aside to marinate for 30 minutes to 1 hour.
3. Prepare the masala. In a food processor, add in the ginger, garlic cloves and green chilies. Pulse on the highest setting until a coarse paste begins to form. Remove and set aside.
4. In a skillet set over high heat, add in the butter. Add in the powdered masala, crushed red pepper flakes, powdered turmeric, black peppercorns, and whole garam masala. Stir well to mix. Add in the garlic and ginger paste and chopped tomatoes. Stir well to mix. Cook for 5 minutes or until aromatic.
5. Add in the chicken and season with a dash of salt. Cook for 5 minutes. Lower the heat to medium and continue to cook for 15 minutes or until the chicken is soft.
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