Pakistani Spaghetti with Kofta Chutney

This is an interesting way to mix some Pakistani flavour into spaghetti. It can be used for any occasion and requires only a minimal amount of preparation. The recipe serves about 4 people and is best served hot.

Ingredients:

500g of beef mince, washed and drained

*1 large onion, finely chopped

*4 green chillies, crushed

*2 teaspoons of ginger and garlic paste

*salt and pepper (to taste)

*1 teaspoon of turmeric powder

*1-2 teaspoon/s of chilli powder

*1 teaspoon of garam masala

*1 teaspoon of jeera (cummin) powder

*1 teaspoon of dhania (coriander) powder

*A handful of fresh coriander leaves, choppe

d*A handful of fresh mint leaves, chopped

*2 slices of white bread, soaked in a little milk

1 egg (beaten)

Oil for shallow frying

For the Chutney:

Oil for braising Onions (chopped)

2-3 whole dry red chillies

4-5 tomatoes, chopped (skins removed)

1 small green pepper (chopped)

3 cinnamon sticks

2 teaspoons of dried pomegranate seeds (anaardhana)

– A handful of chopped fresh coriander/mint/

spring onion

1 teaspoon of crushed garlic salt and black pepper (to taste)

2 teaspoons of chilli powder

1 teaspoon of sugar

Other ingredients:

500g of spaghetti 1 can of cream-style sweet corn 2 tablespoons of butter

Preparation Methods:

Kofta: Mix all the ingredients with a * mark into a large bowl. Proceed to squeeze out any excess milk before adding the bread to this mixture. Next add the beaten egg into the bowl and mix the contents well. Now roll small handfuls of this mixture into miniature ‘golf balls’ and keep them aside for a couple of minutes.

Heat some oil in a pan then proceed to fry kofta until it becomes golden brown turning it at least once. Remove it from the pan and allow the kofta to drain for a few minutes.

Chutney:

Fry the chopped onions until brown, then add the cinnamon sticks and the chillies. Allow this mixture to fry for a couple of minutes. Next add green pepper, the pomegranate seeds, the garlic and the tomatoes into the mixture. Cover and allow it to cook. Add the chilli powder, some salt, black pepper and the sugar after the tomatoes have melted. Allow this mixture to cook for some time before adding in the prepared kofta. Leave it to cook for another 5 minutes. Now sprinkle a handful of a combination coriander, mint or spring onions.

Spaghetti:

Follow the instructions on the packaging, and then drain it. Mix the sweet corn and the butter into the spaghetti and thoroughly mix it.

Spilt halva and chickpeas

The ingredients required for this dish are:

- 2 cups of channa dal

- 2 cups of sugar

- 3 cups of milk powder

- 50 grams of pistachios

- 20 cardamom's seeds, nicely crushed

- 50 grams of almonds

- 1/12 cups of ghee

- silver leaves (varak) for some decoration (optional)

How to prepare this delicious dish:

Step 1

Begin by carefully draining the soaked lentil, then wash it well. Using a saucepan, add some water and boil it rapidly for about 5 minutes, reduce the heat and continue boiling it for another 30 minutes or at least until it is tender with the water from it fully evaporated

Step 2

Proceed to grind the lentil into a smooth paste, either manually with a chopper or use an electrical food processor

Step 3

In a heavy based saucepan, heat some oil before adding in the cardamom seeds. Stir constantly while continuously frying the seeds for a couple of seconds

Step 4

Add in the lentil, some sugar and the milk powder into the mixture while continuously stirring it. Fry the mixture until the ghee is absorbed and then released by the lentil. The halva is done after frying it for about 25 to 30 minutes; this is when it begins turning a shade of light brown and the ghee starts to separate

Step 5

Place the finished halva on a tray and spread evenly with a thickness of about ½ inches. Let it cool and just as it begins to set, cut the halva into shapes of squares or diamonds before leaving it completely cool over several hours

Step 6

Lift the halva gently and carefully using a spatula and place it on a serving dish. Decorate the dish with the varak, almonds and sliced pistachios for an inviting look

Delicious Shahi Mutton Korma

Ingredients:

• 1 tablespoon cumin seeds
• 4 teaspoons coriander seeds
• 1-2 teaspoons cayenne-pepper
• 1 teaspoon saffron threads
• 3 tablespoons hot milk
• 6 tablespoons ghee or clarified butter
• 2 medium onions, chopped
• 5 black cardamom pods or cinnamon sticks
• 4 cloves
• 3 bay leaves
• 1 fresh ginger, grated
• 4g garlic cloves, minced
• 2 pounds boneless lamb, cut into ½-inch cubes
• 1 cup fresh, sweet, unflavoured yoghurt
• ¼ cup heavy cream
• 1 tablespoon rose water
• ¼ cup blanched almonds
  
  Preparation:

1. Begin by grinding the cumin and coriander seeds then mix in the red pepper.

2. Soak the saffron well in the hot milk.

3. In a large, shallow pan, begin heating the ghee or the clarified butter.

4. Mix in the onions, cloves, bay leaves and cinnamon or cardamom pods. Continue stirring while cooking over medium heat for about 15 minutes before adding in the ginger and garlic. Continue cooking and stirring, scrape the bottom of the pan also, until the onions turn reddish brown.

5. Pour in the ingredients in step 1 and continue to cook while stirring for 10 seconds.

6. Use paper towels to dry the meat.

7. Stir in only half of the meat, increase the heat to medium high and cook while stirring for a couple of minutes. Make sure that all the meat is well coated in spices.

8. Stir in the rest of the meat and repeat the process, scrape also the bottom of your pan. You may add some water if it gets too dry.

9. Increase the heat to medium and add the yoghurt slowly. Add 1 tablespoon, stir well, then add another tablespoon, repeat this process for the remainder of the yoghurt. Reduce the heat to low, cover the pan and let it simmer for 1 ½ hours. Again, you may add some water if necessary. Once the meat is tender, sprinkle some salt to taste.

10. Stir in the cream and proceed to cook until the sauce thickens. Pour in the saffron and the rose water, now heat the mixture thoroughly.

11. Fry your almonds with a little oil until it turns a golden brown. Serve the lamb while still hot, garnished with the prepared almonds. Serve it with either a pilaf or just any naan bread.

Chinese Braised Duck Recipe

Ingredients:

• spring onions, 4 chopped
• slice ginger root, 1 minced
• soy sauce 120ml/1/2 cup
• rice wine or dry sherry 30ml/2 tbsp (non alcoholic cooking wine)
• 1 duck
• ½ cup of water
• brown sugar 15ml/1 tbsp
  

Method:

1. Mix together the ginger , spring onions, soy sauce and non alcoholic cooking wine or sherry and rub it over the duck thoroughly inside out.

2. Heat the oil and fry the duck till the color changes to golden on all sides. Drain the oil.

3. Add the remaining soy sauce mixture and water, bring to a boil and then cover it and let it simmer for an hour.

4. Add the sugar and then cover it and simmer it for another 40-50 minutes till the duck is tender and well cooked.

Buttered Masala Chicken

Here is a delicious recipe featured in many restaurants. It works best with leftover Tandoori Chicken, but you can always simply whip up some for this recipe. You may also want to try it without the garam masala, which is also superbly unique in its taste.

Ingredients:

8-10 pieces of Tandoori Chicken (use boneless chicken for easier handling)

3 cups of canned tomatoes, with tomato puree

4 green chillies, nicely seeded and finely chopped (Or substitute with ½ a teaspoon of ground red chilli pepper)

2 tablespoons of ginger roots, peeled and finely chopped

10 tablespoons of butter

4 teaspoons of ground cumin

1 tablespoon of paprika

2 teaspoons of salt

1 ½ cups of heavy cream

2 teaspoons of garam masala

¼ cup of cilantro leaves, chopped

Instructions:

1. Mix the tomatoes, ginger roots and chillies in a separate bowl

2. Heat 8 tablespoons of butter in a frying pan on medium heat. Proceed to sear the pieces of chicken until they turn slightly brown. Place them in a separate bowl once they are done. Do not clean the frying pan and reuse the butter for the next step

3. Pour into the pan your ground cumin and paprika, cook it for 10 seconds while stirring to enhance the flavours. Pour in the mixture from step 1 and cook until the sauce begins to thicken before mixing in the cream and salt. Now add the chicken while stirring gently, reduce the heat to medium-low and simmer until the oil begins to separate, forming a layer of sheen develops above the sauce. Remember to stir often

4. Finally, stir in the remaining 2 tablespoons of butter. Now turn off the heat and allow it to stand for about 15 minutes. Fold in your cilantro leaves, serve it with rice.

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Sindhi Fried Fish and Chawal (Rice) Ki Roti

Ingredients:

• 2.5 kgs Fresh Water Fish (preferably large fish)
• 2 tbsp Dried Red Chiies (crushed)
• 2 tsp Salt
• 4 tbsp Coriander Seeds (crushed)
• 2 tbsp White Cumin Seeds (crushed)
• 1 Lemon
• 5 Cups of Oil
• Rice Flour for ROti

Method:

• Watch the fish thoroughly and cut into large pieces.
• Rub lemon juice and spices (chili, salt, coriander and white cumin) on it.
• Let it marinade for 1.5 hours.
• Heat the oil in a wok and fry the fish for 5 to 10 minutes on each side till it turns golden.
• To make it spicy, add some fish masala of any company.

For making a roti:

• Mix rice flour with water. When the mixture is done, make a flat round circle and put it on a heated pan.
• It cooks like a normal roti.
• Enjoy your Sindhi Fried Fish with Chawal ki Roti