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Cooking the Paki way...

© Sanober Irshad

Why not try some Pakistani Cooking this time...

1. Pakora (Savory Fritters)

From: Cooking with BJ

Website: http://www.contactpakistan.com/pakfood/

Ingredients:

• 1/2 cup besan (dried chickpea flour)
• 5 oz. warm water
• 1/4 tsp. red pepper
• 3/4 tsp. salt
• 1/2 tsp. Garam Masala paprika (optional)
• 1 small onion
• 1 potato
• a few spinach leaves
• oil for deep frying

Method:

In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.

2. Chicken Qourma

From: Fauzia's Pakistani Recipes

Website: http://www.angelfire.com/country/fauzias...

• 2 kg. of Chicken (cut in pieces)
• 1 kg. of Onion (thinly sliced)
• 50 grams of Green Chillies (Hari Mirch)
• A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• A bunch of Fresh Mint Leaves (Podina) (chopped)
• 100 grams of Shredded Coconut
• 1/2 tsp. of Red Chilli Powder (Pisi Lal Mirch)
• 2 tsp. of Garam Masala (see down)
• 1 tsp. of Turmeric Powder (Haldi)
• 2 tsp. of Coriander Powder (Pisa Dhania) Salt (to taste)
• 1 tsp. of Ginger Paste (Pisi Adrak)
• 1 tsp. of Garlic Paste (Pisa Lasan)
• 500 grams of Plain Yogurt
• 1 cup of Water
• 300 grams of Cooking Oil

Method:

1) Fry the onions in oil until they are golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp. of salt, turmeric powder, garam masala, coriander powder, ginger paste and garlic paste. Add the marinated chicken pieces when the onion is fried.

2) After 10 minutes add the plain yogurt and a cup of water and stir well. Cook for 5 minutes. Then add shredded coconut, red chilli powder, coriander/cilantro leaves and mint leaves. Cover and let it to cook for another 15 minutes or until done.

Serving Suggestions: Serve Hot With Plain Rice, Salad and Chapati Roti

Yield: 8 Servings

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For the Garam Masala:

• 1 tbsp. of Whole Black Peppers (Saabut Kaali Mirch)
• 4 tbsp. of Cumin (Zeera)
• 1 tsp. of Cloves (Long)
• Seeds from 4 to 5 Black Cardamoms (Kaali Bari Ilaichi)

Roast all these ingredients and then grind them into a powder.