Barbeque Giant Chicken Fingers

Ingredients:

· 1 kg boneless Chicken Breast (cut in equal pieces about 2 inches long)
· 1 ½ cup Yogurt
· 6 tbsp Cheese
· ½ tsp Vinegar
· ½ tsp Ajwain
· 2 tbsp Vegetable Oil
· 1 tsp Garlic Paste
· ½ tsp Red Chili Powder
· ½ tsp Salt

Method:

· Preheat the grills for barbeque.
· Mix yogurt, cheese, vinegar and ajwain in a bowl.
· Cover the bowl and refrigerate for an hour.
· In another bowl place chicken fingers and marinate them with vinegar, oil, garlic, salt and black pepper for 20 minutes.
· Then grill chicken fingers until it turns golden and are tender and cooked.
· Serve these with the sauce made above and garnish with salad if you want.

The Popularity of Pakistani Recipes

Throughout the world, there are obviously very many countries. Contained within those countries are traditional and historic family recipes. China, Japan, Australia, France, Italy and even countries in the Middle East, such as Pakistan, have their own unique recipes. Through time, foreign recipes spread across the world for others to experience. Pakistani recipes are known to be very popular throughout the world.

Why is that so? Well, to put it simply, the meals are easy to prepare. Pakistani recipes usually take anywhere from 15 to 30 minutes to make. Not only are they quick to cook but the meals also contain a lot of spicy kicks. Pakistani foods, mainly for dinner, are prepared with spices such as chili powder, curry powder and cilantro. Ingredients such as these make the meals very flavorful to those who don’t eat spicy foods often.

If a person is looking for an attractive, unusual (at least different from a usually American diet) and exotic meal, then Pakistani recipes could do the trick. The foods are very versatile in the way that they can either be prepared at home or a person could go out to a restaurant. Either way, the popularity of Pakistani recipes continues to grow as more and more people learn about the diversity and versatility of the culture.

Desi Lemon Beef with Vegetables

Ingredients:

½ kg minced beef
½ kg mushrooms
2 cup beef stock
½ tsp black pepper
1 cup boiled green peas
2 tsp diced carrots

Method:

Heat oil in a pan and add miced meat,onion and garlic and cook until the water of the meat is dried.
Add beef stock and mushroom in the pan and cook at low heat.
Add peas and carrot also and cook until done.
Add lemon riind and cover the pan for 10 minutes.
Remove from heat and serve HOT.
Enjoy your Desi Lemon Beef with Vegetables

Desi Chicken Korma

Ingredients:

· Chicken (cut into 8 pieces)
· ¾ cup Oil
· ¼ liter Curd (beaten)
· Whole Garam Masala
· 8 small Cardamoms
· 8 Cloves
· 25 gms grinded almonds
· 1 ½ tsp Salt
· 1 tsp Red Chili
· T tbsp Ginger and Garlic Paste
· 1 Onion Grinded
· 1 Cinamon Stick
· 1 Tez Pata
· 1 big Cardamom
· Cream (optional)

Method :

· Grind the onion, beat the curd and put it in blender along with all the other masalas and blend well.
· Heat the oil with spices and fry them.
· Add all the masala mixed in the blender in the oil and fry them all.
· After that, put the chicken in and stir occasionally.
· Cook on slow heat till the chicken is tender and cooked and oil floats on the top.
· Add the grinded almonds and cream and put on Dum (close the lid).
· Enjoy your Desi Chicken Korma. Serve hot with naan.

Sweet Kachori – A Pakistan Snack

To complete this recipe, you will need the following ingredients:

250 gm of plain flour
1 tablespoon of corn flour
30 gm of ghee
200 gm of Khoya
50 gm of milk powder
½ teaspoon nutmeg, cardamom, and cinnamon powder
250 gm of sugar
1 cup of water
1 big pinch of saffron
Ghee for deep frying

For this, you will need a couple of large bowls. The first bowl will have the kyoha, milk powder and other ingredients mixed together that will later become filling. With the second bowl, combine plain flour, corn flour and ghee. With some water, knead it into pliable dough, then cover the mixture with a wet cloth.

Next, place a pot on the stove and boil the sugar and water to create syrup. Add one tablespoon of milk. Continue to boil the syrup until it is sticky between your fingers. Crush the saffron and add it in. Using the dough, you will begin to make about 15 to 16 balls.

Roll about one tablespoon of puri into a ball. Then make a ball of the dough. Press the dough ball flat and put the puri in the center. Pull up all the sides to seal the mixture in the dough and press in the center. Make 5 to 6 kachoris. Next, heat the ghee. Proceed to fry the balls until they are light brown. When the balls have cooled down slightly, make a hole in the center of each. Pour in half of a tablespoon of the syrup, cover the hole with the dough then set off to the side. Let everything cool for about half an hour before serving.Enjoy your sweet kachori.

Kabab Karela (Bitter Melon Kababs)

Ingredients:

Karela (bitter melon) 1/2 Kg

Chicken Mince 1/2 kg

Medium Sized Onions 2 Chopped

Garlic 1/2 tsp

Green Chilies Chopped 2-3

Ginger Chopped 1 tsp

Salt 1 tsp

Chili Powder 1 tsp

Garam Masala 1/2 tsp

Egg White 1

Method:

1.) Mix all the ingredients except karela and mix well and make seekh kababs (long kababs).

2.) Free the kababs and keep aside.

3.) Peel the washed karela and places the kababs in the karela and cover and seal it with a thread.

4.) Deep fry in oil until it is light golden.

5.) Serve hot.