Traditional Methi Paratha Recipe Straight from Pakistan

 Traditional Methi Paratha Recipe Straight from Pakistan

  Here is a classic recipe for Pakistani Methi Paratha , a soft, tasty       flatbread flavored with the earthy smell and subtle bitterness of   fenugreek (methi) leaves.

Ingredients  (Makes 6–8 parathas):

·         2 cups whole wheat flour  (atta)

·         1 cup fresh fenugreek (methi) leaves , chopped very finely

·         or 2–3 tbsp dried kasuri methi as an alternative)

·         1 small onion , finely chopped (optional but offers great flavor)

·         2 green chilies , finely chopped (use according to need)

·         1 tsp ginger-garlic paste

·         1/2 tsp turmeric powder

·         1/2 tsp red chili powder

·         1/2 tsp cumin seeds

·         Salt, to taste

·         1–2 tbsp oil or ghee (used to make dough)

·         Water as required (for kneading dough)

·         Ghee or oil (to fry the parathas)

 Instructions:

1.  Prepare the Dough:

·   

·         Mix wheat flour, methi leaves finely chopped, onion, green chilies, ginger-garlic paste, and all spices in a big container.

·         Put 1–2 tbsp of oil.

·         Add water gradually and knead into a soft workable dough.

·         Keep covered and rest for 20–30 minutes.

2.Roll the Parathas:

·         Cut the dough into portions.

·         Roll out the ball into a flat circle (6–8 inches) on a rolling board and with dry flour if required.

3.Cook the Parathas:

·         Set up a tawa or a nonstick pan to medium heat.

·         Lay one paratha on the hot tawa. Cook for 30–40 seconds or when bubbles form.

·         Flip and spread a thin layer of ghee or oil on top. Flip again and oil the second side.

·         Press lightly with a spatula and fry golden brown patches on both sides.

·         Repeat this for all the dough balls.

4. Serve Hot:

·         Serve hot with yogurt, achar (pickle), or a glass of chai for an authentic touch!

Pakistani Seekh Kebabs That Melt in Your Mouth

Pakistani Seekh Kebabs That Melt in Your Mouth 

  Ingredients:  

  For the Kebab Mixture:  

·        500g mutton ground (a bit of fat added for juiciness, ground finely)

·        1 medium onion, finely grated with excess water removed

·        2 tbsp ginger-garlic paste

·        2 green chilies, chopped (optional, to taste)

·        2 tbsp chopped coriander leaves

·        1 tbsp chopped mint leaves

·        1 tsp red chili powder

·        1 tsp roasted cumin powder

·        1 tsp coriander powder

·        ½ tsp garam masala

·        1 tsp chaat masala (optional for a tangy flavor)

Salt, to taste

  ·        1 tbsp lemon juice

  ·        1 tbsp oil or melted ghee (for blending)

  ·        1 egg (optional  as a binder)

  ·        2 tbsp roasted lightly gram flour (besan) used as a binder

  For Grilling:  

 ·        Metal or soaked bamboo skewers

 ·        Ghee or oil for basting

  Instructions:  

  1.Prepare the Mixture:  

·        Place all kebab ingredients in a large bowl.

·        Mix with fingers well for 5–7 minutes until sticky and holds together. (This is to help in shaping and texture.)

·        Chill covered for a minimum of 1 hour (overnight) to allow flavors to develop and the mixture to firm.

  2. Prepare the Kebabs:  

  ·        Wet hands. Take some amount of the mixture and press down evenly onto a skewer to a long, cylindrical shape (a sausage    like one).

  ·        Repeat the above with the rest of the meat.

   3. Grilling:  

·        Put grill or BBQ hot on a medium    high heat.

·        Grease lightly over grates, or grill on tinfoil to prevent sticking.

·        Grill kebabs on grill and cook 8–10 minutes, turning every now and then.

·        Brush on oil or ghee to impart a smoky rich flavor and also in an attempt to remain juicy.

·        The kebabs should nicely caramelize brown outside and cook through in a good way.

  Alternative (Stovetop):

·        Grill over cast    iron skillet or grill pan on medium heat, turning in order to have both sides golden brown evenly.

  4. Serve:  

·        Sprinkle lemon juice and chaat masala over it when serving.

·        Serve with green chutney, onions, chopped, naan or paratha, and a yogurt raita on the side.

 Tips:  

If kebabs are falling off on the skewer, use more gram flour or refrigerate for longForadded smokiness, put a hot coal in a small bowl in the center of the meat mixture, top it with ghee, and cover it for 5 minutes.

Pakistani Lamb Biryani | Fragrant Rice & Spiced Mutton

 Pakistani Lamb Biryani | Fragrant Rice & Spiced Mutton

Pakistani mutton biryani is a gorgeous, aromatic dish — tender strips of lamb piled high in layers with aromatic spiced rice, and that unparalleled South Asian richness of flavor. Need a real recipe or are you just dreaming about it ? Either way, I've got you!

Here's a  authentic-style Pakistani mutton biryani with soft lamb and just-right spiced rice:

Pakistani Mutton Biryani (Serves 6)

 For the Mutton Marinade:

·        1 kg mutton/lamb (bone    in, medium    sized pieces)

·        1 cup yogurt

·        2 tbsp ginger garlic paste

·        1 tsp red chili powder

·        ½ tsp turmeric

·        1 tsp garam masala

·        Salt, to taste

·        1 tbsp lemon juice

 Optional: 

                                 ·        1 tbsp biryani masala

            ·        Marinate for minimum 2 hours (overnight is  )

 For the Rice:

·        3 cups basmati rice (soaked 30 mins, then drained)

 Whole spices: 

·        1 bay leaf, 4 green cardamoms, 4 cloves, 1 cinnamon stick, 1 star anise, 1 tsp cumin seeds

·        Salt to taste

·        Water for boiling

·        Parboil rice till 70% done. Drain.

 For the Biryani Gravy:    

·        2 large onions, thinly sliced

·        2 medium tomatoes, chopped

·        ½ cup cooking oil + 2 tbsp ghee

·        1 tsp cumin seeds

·        1 tbsp coriander powder

·        ½ tsp black pepper

·        1 slit green chili (optional)

·        Fresh coriander and mint leaves (handful each)

·        Saffron or yellow/orange food color + 2 tbsp milk

·        Fried onions (to be used as topping)

Assemble & Cook Steps:    

1. Prepare the Lamb:    

·        Heat oil and ghee in a big pot. Add cumin, then sliced onions          and sauté till golden brown.

·        Add marinated mutton and cook at full flame for 5–10 minutes until it turns brown.

·        Add tomatoes, sauté until oil separates and the meat is tender (add a splash of water if needed).

·        It should be thick and rich — not watery.

2. Layering:    

·        In a large pot, add a layer of mutton gravy.

·        Add a layer of rice.

·        Include mint, coriander, fried onions, saffron milk or food color.

·        All rice and meat layers, repeat the same.

3. Dum Cooking (Steaming):    

·        Cover with foil or a tight lid.

·        Simmer on low heat (tava underneath a big help!) for 25–30 mins.

·        Rest for 10 mins before serving.

 Serve With:

  ·        Raita (yogurt sauce)

  ·        Salad

  ·        Lemon wedges

Turn Up the Heat with This Authentic Lahori Chargha Delight

Turn Up the Heat with This Authentic Lahori Chargha Delight  

Ingredients: 

·             1 whole chicken (about 1.2–1.5 kg), skin removed

·        2 tbsp lemon juice

·        2 tbsp vinegar

·        1 tbsp ginger paste

·        1 tbsp garlic paste

·        1 yoghurt cup

·        2 tsp red chili powder (taste and adjust)

·        1 tsp turmeric powder

·        1 tsp garam masala

·        1 tsp coriander powder

·        1 tsp cumin powder

·        1 tsp black pepper

·        1 tsp chaat masala (optional but highly recommended)

·        2 tsp oil

·        Salt, to taste

·        Red colour food (optional, Lahori look)

·        Oil for deep frying (or brushing, if steaming/grilling)

Instructions: 

1.Prepare the Chicken: 

·        Wash and dry the whole chicken.

·        Make cuts in the breast, thighs, and legs so that the marinade can penetrate.

2. Marinate: 

·        Mix yogurt, lemon juice, vinegar, ginger-garlic paste, all spices, oil, and food color (if used) in a large bowl.

·        Spread the whole chicken with the marinade properly, so that it penetrates through the cuts.

·        Cover and refrigerate for at least 4 hours, or overnight.

3. Steam Cooking (Traditional Method):

·        Place marinated chicken on top of a steamer or stand in boiling water.

·        Cover and steam 30–40 minutes until well cooked.

4. Frying: 

·        Heat oil in karahi or a deep pan.

·        Fry the steamed chicken slowly until golden brown and crispy. (Approx. 5–7 minutes on both sides)

·        Drain on paper towels.

Alternative:

·        Grill or oven-roast the chicken at 200°C (400°F) till lightly           browned and slightly charred instead of deep-frying.

5. Serving: 

·        Decorate with lemon wedges, slotted onion, and chopped coriander.

·       Serve with hot naan, green chutney, and side salad or fries.     

  Tip: 

·        Pave this entire Lahori Chargha to impress weddings and   parties the focal point. Mint raita or imli chutney served as sides for the street-food-like feeling.