Sneha's Recipe: Pakistan

Showing posts with label Pakistan. Show all posts

Tamatar Gosht#SundayFunday

In: India, Main course, Mutton

Tamatar Gosht, literaly means " Meat cooked in lots of tomatoes" in this recipe no onion is used.

There are days, when you just feel like indulging in something delicious and this dish is for that special day! This easy and delicious main course dish that can be made in a jiffy and is a mouth watering option especially if you have sudden guests at home.

Ingredients
½ Kg Mutton In Bones
1/3 Cup Oil
½ Kg Tomatoes- thinly sliced
3 Whole Green Chilies
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
1½ Teaspoon Red Chili Powder
¼ Teaspoon Turmeric powder
1 Teaspoon Roasted Cumin powder
1 Teaspoon Cumin Seeds
½ Teaspoon Garam Masala powder
1/3 Cup Chopped Coriander leaves

Method

Heat oil in a pressure cooker add cumin seeds, when they start to crackle then add ginger garlic paste and mutton. Fry for 5 minutes on medium high flame stirring. Then add tomatoes and fry till they are soft, mushy and oil leaves the sides. Add all the spice powder salt, chilly, turmeric, cumin powder, except the garam masala powder, fry well add 1 cup water, cover take one whistle on high flame . Reduce the flame to low, cook till meat until tender for about 15 - 20 minutes. Switch of the flame.

When the cooker cools, open and check of the mutton is cooked, then again keep frying till you do not see any traces of tomatoes. Then lastly add the garam masala powder, coriander leaves ( reserve little for garnishing) and green chillies give and good stir let it simmer for a minute or two. Switch off the flame.

Serve hot garnished with remaining coriander leaves.
Enjoy this Roti, Sheermal, Naan, Jeera Rice, Biryani, Veg Pulao.
Labels: Tomato, Mutton, India ,Pakistan, Main course, Sunday Funday

Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
Gajar Ka Halwa (Carrot Halva) from Culinary Cam
How to Make Thandai from The Mad Scientist’s Kitchen
Matar Kulcha from Karen's Kitchen Stories
Tamatar Gosht from Sneha's Recipe
Tomato Chutney from Palatable Pastime
Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
Vegetarian Samosas from A Day in the Life on the Farm

4 comments

Tawa Kulcha

In: Blogging Marathon, Breads, Flatbread

Whenever I, visit a restuarant for a meal, ordering a kulcha or naan is a must. lt was on my to do list, but, somehow making these in my kitchen too a long time. Since I, was making a traditional Pakistani breakfast for the Mega BM decided to make these kulchas. They turned out super soft, delicious and was prefect with the prepared dishes. Do try these Tawa Kulchas which are super easy to make.

Sending this to this month's BM week 4 - Flatbread / Pancake.
Ingredients
2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/3 Cup Yogurt
2 Teaspoons Ghee
1/2 Cup Milk
2 Teaspoons Oil
Water as required for kneading the dough
Butter for brushing the Kulchas

Method

Melt the ghee, add the curds, sugar, salt and mix well till incorporated.

Sieve the flour, baking powder and baking soda and keep aside.

In a bowl add flour, and the ghee mix rub it into the flour well till it represents bread crumbs. Then add the milk and knead it into a dough, if the milk is not enough make a soft, dough add water as required. Knead it into a smooth dough. Oil yours and keep knead the dough till the soft and smooth.

Grease a bowl with oil, place the dough in this bowl and keep covered for 2 to 3 hours or till the dough doubles in volume.

After the dough doubles in volume, punch the dough and divided into 6 equal parts.

Dust the work surface with flour and take a ball of dough roll it into a round disc, about a 1/4 inch. Keep it aside for 10 to 15 minutes to rest. Repeat the same process with rest of the dough balls.

Heat a tawa on medium flame and place a kulch and let it cook for 3 minutes, then flip and let the other side cook till brown spots appear.

Then flip and again cook this side till brown spot appear. When done then brush it butter. Repeat the process with the remaing Kuclhas. Serve hot with Khagina and Andha Bhurji. Enjoy these with the Pakistani Breakfast.

Labels : Tawa Kulcha, Pakistan, Flatbread, Breads, Blogging Marathon

9 comments

Pakistani Breakfast

In: Asian Cuisine, Blogging Marathon, Breakfast

In India and the neighboring countries breakfast is the most important meal of the day. There is saying have breakfast like King , lunch like a Prince and dinner like a Pauper. Yes this is true, start the day with a heavy breakfast and it's keep you going the whole day. Here I have presented a Pakistani breakfast Menu -- Khagina - Scrambelled Eggs., Aalu ki Subzi , Doodh Patti Chai and Tawa Klucha ( this klucha recipe will post later).

When I presented this breakfast on the table my hubby and daughter asked me are your friends coming for breakfast! They were so thrilled to see the spread and enjoyed it. By the way the remaining I, served for dinner. From the post you will notice that our way of cooking and theirs is the same except for the names.

Khagina - Scrambelled Eggs

Ingredients:
4 Eggs - lightly beaten
1/4 Cup Oil
2 Onions - finely chopped
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chili Powder
2 Green Chilies - finely chopped
1 Tomato (de seeded ) - finely chopped
1/2 Teaspoon Salt
2 Tablespoon Coriander Leaves - finely chopped

Method

Heat oil in a pan, fry the onions well only till translucent.
Add the turmeric powder, chili powder and the green chillies, fry for a minute, and then add the eggs and stir well then add tomatoes and lightly fry for a minute or two. . Then add the coriander leaves.
Serve hot with bread or chapattis or like I did with Tawa Kulcha.

Note:

Do not cook the tomatoes till they turn soft and mushy or else the khagina will be soggy and start leaving water.

Aalu ki Subzi - Potato Subzi

Ingredients
250 Grams Potatoes
2 Onions - sliced
1 Teaspoon Turmeric powder
1 Teaspoon Garlic Paste
1 Teaspoon Salt
2 Tablespoons Coriander Leaves - chopped
4 Green Chilies - finely chopped
1/4 Cup Oil
For the tadka:
1 Teaspoon Mustard Seeds
1/4 Teaspoon Fenugreek Seeds
2 Sprig Curry Leaves

Method

Boil the potatoes and peel them. Then cut them into small cubes.

Heat a tablespoon of oil in pan and add the mustard and fenugreek seeds, when they start popping add the curry leaves. Keep this aside.

In a another pan heat oil add onions and fry till onions are translucent then add garlic paste, turmeric and green chilies. Fry well. Add potatoes, salt and mix well. Cook for 5 minutes stirring it after a minute or so or else it will burn at the bottom.

Add coriander leaves along with tadka and serve.

Doodh Patti Chai

This is one thing we miss whenever we visit Europe. Last year during our long stay with my daughter I had carried a packet of tea leaves. I use to go the community kitchen to help them once a week wherein they requested me to prepare Chai. They were so thrilled to have this. This how I make my chai...

Ingredients
1 Cup Water
2 Cups Full Cream Milk
2 Teaspoons Tea powder leaves
3 Teaspoons Sugar or according to taste

Method

Take a saucepan add the water, keep the pan on medium flame. After 2-3 min the water will start giving out the bubbles (do not bring it to a rolling boil). Add milk when it starts coming to a boil, add tea powder. Now leave it to boil on low flame. Wait for 2-3 minutes and then add sugar. Boil the tea until it comes to a rolling boil. Turn off the flame, wait for the mixture to settle down. Pour it in the cup, filtering off the tea residue, using a strainer. Serve hot.