Recipezaar: Pakistani recipes

Moong Dal Halwa

Thu, 03 Jan 2008 02:47:57 -0500

S o tasty .Garnish with khoya, cashew nuts and pistachios. Serve hot. -- posted by roja khan

Imli Aur Dhaniye Ki Hari Chutney (Tamarind & Cilantro Dip)

Thu, 03 Jan 2008 22:34:09 -0500

Before posting this recipe I checked recipezaar to see if it was already posted. There are many chutney recipes with either coriander or tamarind or even both ingredients but none of them has the core ingredient crushed red peppers. This chutney is spicy & sour at the same time. It can be stored in a tight lid jar for almost a month in the fridge. Enjoy it with snacks or just plain kababs or Kichdi. -- posted by Bint e Naeem

Shanky's Chicken Qorma

Mon, 07 Jan 2008 22:00:07 -0500

A rich, thin spicy yoghurt gravy for mutton or chicken, originally derived from the Avadhi section of Jiggs Kalra's excellent book. The original recipe has mutton, but I modified it for the more easily available chicken, accommodating the lighter taste and quicker cooking times. -- posted by Shanky

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Thu, 17 Jan 2008 17:07:24 -0500

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardized" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon! -- posted by French Tart

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

Tue, 29 Jan 2008 19:25:03 -0500

This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want. -- posted by Bint e Naeem

Pakistani or Desi Style Spicy Chili Chicken

Tue, 29 Jan 2008 20:01:03 -0500

This is a really easy & quick recipe. And guys, I am already warning people with no tolerance to spicy food. Beware. This can be the most spiciest food ever. You can always lessen the amount of red chilli paste in eat but in my views you'll ruin the whole point of this dish. Its one of my all time favorites. I always make this dish with Bhagaar walay chawal( stir fried rice) & spicy green chutney & serve it wit sliced lettuce & cucumbers. For a perfect taste do not add all ingredients at once. The timing in when you add what to a dish while cooking makes a big difference in its taste. Enjoy till you start sweating :) -- posted by Bint e Naeem

Smoked Ground Beef/Viel (Keema)

Wed, 20 Feb 2008 01:23:47 -0500

This is a traditional Pakistani recipe I inherited from my mom its delicious, spicy and yummy..... It tastes amazing with pita bread or tortillas.... -- posted by Samar

Malai Paneer

Wed, 20 Feb 2008 01:46:29 -0500

Creamy and delicious! -- posted by Aamna

Indian Restaurant Style Onion Bhaji - Deep Fried Onion Fritters

Mon, 25 Feb 2008 02:32:12 -0500

An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney or cucumber raita. You will ALWAYS be offered these on any British Indian restaurant menu; they also make great snacks if served with salad and assorted chutneys and spicy dips. You can lighten these up a little bit by frying them, and then allowing them to drain over a wire rack before reheating them in a medium to hot oven for about 3 to 5 minutes. -- posted by French Tart

Curry Chicken

Mon, 25 Feb 2008 19:32:21 -0500

A friend of mine from college helped me make this dish, although I was looking for something more spicier, this turned out to be very tasty. He knew I liked curries and he being from Pakistan - who better to teach me. Now every time I make this dish I remember my good friend Ahsad Khan, God rest his soul, he passed away in 94. -- posted by Mr Dan1960

Badami Murgh Kofta

Wed, 12 Mar 2008 00:50:54 -0400

sanjeev kapoor's recipe for all of you. -- posted by roja khan

Panjeeri

Wed, 12 Mar 2008 00:54:26 -0400

Energy food ! -- posted by roja khan

Mix Dals

Wed, 12 Mar 2008 22:43:17 -0400

serve with boiled rice and onions and lime salad -- posted by roja khan

Kabab Curry

Wed, 12 Mar 2008 23:05:47 -0400

Serve hot with parathas or naan or rice. -- posted by roja khan

Masala Prawns

Wed, 12 Mar 2008 23:07:01 -0400

Spicy prawn dish. Take care not to overcook prawns as they can easily turn very rubbery -- posted by roja khan

Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice

Tue, 18 Mar 2008 19:19:22 -0400

A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid! -- posted by French Tart

Chicken in Green Masala Sauce

Tue, 25 Mar 2008 22:10:06 -0400

The use of green spice is very popular in India, which makes a delcious accompiament to the recipe. -- posted by cloudninex

Masala Egg Rice

Tue, 01 Apr 2008 01:15:46 -0400

serve with salad -- posted by roja khan

Chickpeas With Zucchini Curry

Thu, 03 Apr 2008 15:28:32 -0400

serve with rice,raita,pickle and salad -- posted by roja khan

Ten Minute Szechuan Chicken

Thu, 03 Apr 2008 16:13:22 -0400

Serve over white rice -- posted by roja khan

Bhuna Qeema With Khara Masala (Minced Meat With Whole Spices)

Mon, 07 Apr 2008 16:44:47 -0400

Pakistani recipe for minced meat - can be made with chicken mince, beef mince or mutton mince. -- posted by grapefruit

Achar Paneer

Tue, 08 Apr 2008 01:45:05 -0400

serve with roti or naan -- posted by roja khan

Simple Vegetable Stir Fry

Wed, 09 Apr 2008 22:23:53 -0400

serve with rice or pad thai noodles or rice noodles. -- posted by roja khan

Aubergine (Eggplant) and Meat Curry

Thu, 10 Apr 2008 16:44:32 -0400

serve with rice and lime pickle -- posted by roja khan

Bhindi Gosht

Thu, 10 Apr 2008 16:46:11 -0400

serve with roti -- posted by roja khan

Aloo Ki Dal(Patato Dal)

Thu, 17 Apr 2008 02:14:02 -0400

a very different dish of potatoes.serve with boiled rice. -- posted by roja khan

Crispy Okra(Bhindi)

Thu, 17 Apr 2008 02:18:36 -0400

serve with dal and rice or roti. -- posted by roja khan

Bharwan Aloo

Fri, 18 Apr 2008 01:55:21 -0400

Serve hot. -- posted by roja khan

Tandoori Chicken

Fri, 18 Apr 2008 01:59:18 -0400

serve with naan and mint chutney -- posted by roja khan

Aloo Raita

Thu, 24 Apr 2008 17:05:40 -0400

serve with meat dishes or vegetable curries. -- posted by roja khan

Aloo Chicken

Sun, 27 Apr 2008 02:04:51 -0400

serve with rice or naan. -- posted by roja khan

Chicken With Turnip Curry

Tue, 29 Apr 2008 16:22:56 -0400

serve with boiled rice or roti. -- posted by roja khan

Ludoo Peethi

Tue, 29 Apr 2008 23:41:30 -0400

Serve with grated white radish, poodinay ki chutney, imli ki chutney and plain yogurt.. -- posted by roja khan

Aloo Mattar

Wed, 30 Apr 2008 23:57:26 -0400

serve with rice or naan or roti -- posted by roja khan

Fish Tikka

Thu, 01 May 2008 15:46:46 -0400

serve with tamarind chutney. -- posted by roja khan

Bhatura - Bhaturey - Fried Bread

Thu, 01 May 2008 16:03:07 -0400

The perfect companion for Chole (chickpeas curry.Bhaturas are best eaten as they are made and piping hot. They look a lot like Pooris except those are unleavened and smaller. -- posted by roja khan

Chicken Seekh Kebab

Mon, 05 May 2008 22:05:32 -0400

serve with chutney and salad -- posted by roja khan

Dahi Baray

Mon, 05 May 2008 22:34:10 -0400

Dahi Baray Sort of Pakooras served in yogurt.Dahi baray or Baray can just as easily be a main dish on a hot day as it can be ... -- posted by roja khan

Paneer Tawa Masala

Wed, 07 May 2008 00:32:28 -0400

This is a unique preparation of cottage cheese cooked on a griddle.Garnish with chopped coriander and ginger juliennes. Serve hot with any bread. -- posted by roja khan

Vadi Aloo

Wed, 07 May 2008 18:35:10 -0400

serve with naan or roti. -- posted by roja khan

Cheese Onion Naan

Wed, 07 May 2008 18:38:44 -0400

serve with salad and chutney. -- posted by roja khan

Date Chutney

Thu, 08 May 2008 15:17:10 -0400

tasty and easy -- posted by roja khan

Motichur Laddoo

Fri, 09 May 2008 19:22:22 -0400

Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee.It is a traditional gift at weddings, engagements and births -- posted by roja khan

Nimbu Pani

Fri, 09 May 2008 19:23:08 -0400

Numbu Paani is a delicious thirst quencher made from freshly squeezed lemons, salt and sugar. It has a clean and refreshing flavour and is rich with vitamin C. Nimbu Paani, which is nothing but lemonade or lemon squash. It is commonly available in all the towns of India, particularly in the summer season. It is very easy to prepare. -- posted by roja khan

Poori

Mon, 12 May 2008 01:26:25 -0400

Deep fried pancakes made with all purpose flour. -- posted by roja khan

Crispy Oven Baked Chicken

Mon, 12 May 2008 16:04:19 -0400

serve with green salad -- posted by roja khan

Aloo Baigan

Tue, 13 May 2008 17:41:39 -0400

serve with rice or roti with lime pickle. -- posted by roja khan

Chicken Cholay

Tue, 13 May 2008 18:40:10 -0400

Serve with Nan, Roti or plain boiled rice. -- posted by roja khan

Chana Aloo Masala

Tue, 13 May 2008 18:47:34 -0400

Garnish with coriander leaves and serve with chapati, naan, Kulcha or poori -- posted by roja khan

Chana Dal Chicken

Tue, 13 May 2008 18:48:40 -0400

serve with rice,salad and pickle. -- posted by roja khan

Fish Biryani

Fri, 16 May 2008 13:51:44 -0400

Serve with Raita ,radish,green salad in vinegar and green chilli -- posted by roja khan

Paneer Biryani

Fri, 16 May 2008 16:55:13 -0400

serve with raita and salad -- posted by roja khan

Sarson Ka Saag

Sun, 18 May 2008 02:46:16 -0400

Serve with hot Makkai ki Roti -- posted by roja khan

Chaat Papri

Sun, 18 May 2008 02:49:51 -0400

The popular dish in pakistan and india .and very tasty snacks and fast food dish. -- posted by roja khan

Tandoori Prawns

Sun, 18 May 2008 02:53:19 -0400

Juicy prawns roasted in a tangy marinade.Serve with a green salad. -- posted by roja khan

Chicken and Noodle Stir Fry

Tue, 20 May 2008 18:12:23 -0400

quick and easy -- posted by roja khan

Sabut Masoor(Whole Red Lentils)

Thu, 22 May 2008 14:20:00 -0400

serve with boiled rice and enjoy . -- posted by roja khan

Crispy Baked Chicken

Tue, 27 May 2008 01:47:48 -0400

a healthier "fried" chicken .serve with baked chips -- posted by roja khan

Mirch Ka Pakora

Tue, 27 May 2008 22:37:34 -0400

serve with dal and boiled rice.but u can eat it any time .so easy and simple snack. -- posted by roja khan

Lotus Root Bhaji (Dry Curry)

Wed, 28 May 2008 18:57:44 -0400

Lotus roots are edible and eaten all over Asia. In India, they are made either in a like a Curry gravy or as a dry bhaji. Some enterprising cooks even stuff the lotus root canals with a stuffing of their choice, meat or curry spices, and cook them whole in an oven. It can also be added to various meat curries or grated and made into Vegetable Koftas. -- posted by roja khan

Corn Chaat

Fri, 30 May 2008 01:52:45 -0400

easy and healthy snaks -- posted by roja khan

Grilled Chicken

Fri, 30 May 2008 20:24:50 -0400

serve with rice or mash potatoes. -- posted by roja khan

Kulcha

Sat, 31 May 2008 00:33:05 -0400

serve with any type of curry. -- posted by roja khan

Sour Brinjal

Wed, 04 Jun 2008 23:14:16 -0400

serve with boiled rice. -- posted by roja khan

Chicken Tinda

Sat, 07 Jun 2008 18:50:41 -0400

servr with roti and rice -- posted by roja khan

Chicken Moong Dal

Tue, 10 Jun 2008 00:50:06 -0400

serve with rice ,pickle and salad -- posted by roja khan

Chicken Matar

Wed, 11 Jun 2008 01:42:17 -0400

serve with rice ,roti or naan -- posted by roja khan

Hara (Green)masala Chicken

Wed, 02 Jul 2008 01:24:00 -0400

serve with boiled rice or naan and salad -- posted by roja khan

Ras Gulla Gulab Jamun

Thu, 03 Jul 2008 02:06:45 -0400

This is a new recipe i recreated to make my own recipe of it.its a fried milk ball in a sugar syrup.this can be used for any small or large gathering or if you are just treating yourself.its an Indian sweet and loved by many.kids love it and so do adults.its the perfect little thing to please that great sweet tooth you may have.very satisfying..... -- posted by starbon

Chicken Karahi (Wok)

Thu, 03 Jul 2008 02:20:55 -0400

A karahi (also spelled karai - both pronounced the same "ka-rai") is a type of thick, circular, and deep vessel (similar in shape to a wok). This is the Pakistani chicken dish that I most often prepare and was taught to me by the owner of a Paki restaurant. Like many of their dishes, it's spicy (but not necessarily hot) and takes quite a few steps to complete. But it's MORE than worth the trouble. I always serve with Roti -- posted by CelticBrewer

Chicken Korma (Curry)

Sat, 05 Jul 2008 01:03:47 -0400

A variation on Indian curry, but using yoghurt instead of coconut milk. A deliciously spicy (but not hot- unless you want it to be) dish. One of my favorite Paki dishes as taught to me by the owner of a Pakistani restaurant. Serve with Roti and maybe a side of cucumber yoghurt. This recipe takes a while, has a lot of ingredients and steps, and bennefits from mis-en-place- but it's WORTH IT! -- posted by CelticBrewer

(Paki) Garam Masala

Fri, 19 Sep 2008 17:23:34 -0400

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market. -- posted by CelticBrewer

Aloo Keema

Mon, 29 Sep 2008 17:30:41 -0400

A different way to make a well-loved favourite. I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita. -- posted by Piya.HMO

Seviyaan (Vermicelli Milk Pudding)

Fri, 03 Oct 2008 19:02:17 -0400

A simple but deliciously sweet milk pudding, made with roasted vermicelli and cooked until a soft custard consistency. A popular dessert in Pakistan and India, and often eaten first thing in the morning on the Muslim festival of Eid. Enjoy this dish warm or chilled. I have a saucepan I use just for making sweet dishes, like custard, rice pudding and seviyaan - spicy food tends to permeate cooking equipment, and the same pans I use for making meals would not be appropriate for making desserts in. -- posted by Piya.HMO

Spicy Indo- Pak Vegetable Curry

Fri, 10 Oct 2008 00:55:23 -0400

This curry uses the classic base for any good curry, and incorporates various vegetables. Eat fresh or even a day later, it tastes just as good. You can use other vegetables if you prefer. finish off and tone it down with a half cup of single cream or yoghurt: the choice is yours! -- posted by sherazade

Punjabi/Karachi Style Yakhni Pulao (Chicken Stock Pilaf)

Sat, 18 Oct 2008 14:52:39 -0400

After so many try outs I finally came with the right fusion for this recipe. Pulao is one of Punjabi people's favorite dish. Its a must serve on all occasions in Pakistan's Punjab province. If you don't want the Karachi style you can omit tomatoes, anise seeds and fresh mint. -- posted by Bint e Naeem

Murgh Handi (Spicy Chicken With Tomatoes)

Thu, 20 Nov 2008 20:47:05 -0500

A handi is an earthenware pot used for slow-cooking in Pakistan. Dishes made in a handi are famous for having a wonderful earthy flavour. I saw this recipe on a Pakistani TV show - it uses a traditional recipe for chicken handi, but for modern convenience is made in a regular karhai or wok. -- posted by Piya.HMO

Qaubuli Palau (Yellow Rice With Carrots and Ground Beef)

Thu, 27 Nov 2008 14:54:40 -0500

Afghanistans national dish -- posted by UmmBinat

Spinach and Potato in Cream Sauce

Thu, 01 Jan 2009 14:43:21 -0500

Delicious Indian Dish! -- posted by Ninu Dalal

Panch Phoron - Indian 5-Spice

Fri, 16 Jan 2009 18:49:32 -0500

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet. -- posted by Sue L

Potato Curry With Peas and Carrots

Thu, 22 Jan 2009 16:07:22 -0500

It's a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, I had to share it. -- posted by Betty Bel

Mutton Yakhni Pulao

Mon, 09 Feb 2009 11:16:10 -0500

Mutton Yakhni Pulao (Pakistani Dish) -- posted by Chef #1163419

Best Kabobs Ever Pakistani Style

Mon, 09 Feb 2009 11:29:12 -0500

These are spicy tasty kabobs best enjoyed with just naan bread. -- posted by Chef #639261

Almond Chicken

Wed, 11 Feb 2009 15:54:38 -0500

I found this recipe in a Betty Crocker International cookbook. It has quite a bit of flavor has a good crunchiness on the outside. It is Pakistani inspired. I hope you enjoy! -- posted by Leah's Kitchen

Wedding Day Greens

Fri, 06 Mar 2009 17:39:39 -0500

Wonderful accompaniment to an Indian meal. Originally from The Healthy Cuisine of India by Bharti Kirchner. Pureed greens mixed with spiced potatoes, onions and yams. Beautiful to look at. I can make a meal of this by itself. Hope you enjoy it. -- posted by Marysdottir

Mashawa

Sun, 17 May 2009 02:55:41 -0400

From the Milwaukee Journal in 2006...a soup called Mashawa that is served at Kabul Afghanistan and Mediterranean Restaurant, at 541 State St., Madison. Hamed Zafari, manager, sent the recipe. He said its the only soup that is served at the restaurant. He called it a "very traditional Afghan dish" and said the ingredients are "not set in stone you can adjust them to taste." -- posted by Chef #378000

Chapli Kebab (Spiced Lamb Patties)

Mon, 25 May 2009 11:43:31 -0400

Recipe source: local newspaper -- posted by ellie_

Chappal Kebab

Wed, 03 Jun 2009 00:33:27 -0400

These are just absolutely, utterly, mouth-wateringly DELICIOUS. Serve wrapped in pita breads with tziziki sauce, some cucumber slices, and some alfalfa sprouts. The Pakistani doctor I used to work for was surprised to hear me say I cook these; and even more surprised to find my recipe is almost exactly the same as his mother's. -- posted by lolsuz

Spicy Vinegar Chicken

Sat, 20 Jun 2009 02:17:44 -0400

I have always loved this dish, but hadn't tried making it myself until very recently. I remembered the taste from memory and used ingredients accordingly until i reached the desired taste. I was pleased with the end result. It is best when it is hot n' spicy. -- posted by Chef #1283098

Panch Phora (An Indian Spice)

Sat, 20 Jun 2009 02:24:01 -0400

I have taken this recipe from a book Encyclopedia of Asian Food, Periplus Editions,1998, From Charmaine Solomon's A blend of five spice seeds which are added whole to the oil in the first stage of cooking .One or two teaspoons are added to chopped or diced vegetables. The usual method is to slice an onion or two finely, fry in fat, add vegetables and panch phora, cover with water then simmer till the vegetables are soft -- posted by farhat hasan

Saffron-Scented Chicken Pilaf (Pilau)

Mon, 06 Jul 2009 12:17:48 -0400

Fragrant golden pistachio-studded rice with moist and tender chunks of chicken infused with lemony yogurt and musky spices. This is a fabulous one-dish meal! My recipe is a much adapted one, from a Nigella Lawson recipe taken from one of her cookbooks. -- posted by BecR

Baked Bean Curry

Tue, 04 Aug 2009 02:03:59 -0400

This is a variation of a baked bean curry my mother used to make for the family. I think it was as a quick substitute for the normal curries she used to make and till this day remains a firm favourite for me. Ive added a few ingredients, these are the fennel seeds, tandoori masala, and the addition of onions in the first stage. You can vary the spice levels within this recipe; I think the quantities I have added would make this hot - very hot if you are not used to curries. Say perhaps a madras level. If you are reducing the spice, make sure you reduce the turmeric accordingly too. I have written 1/2 cup butter/oil/ghee but I prefer to use a combination of butter and oil. Also, I do not add salt as it is usually contained in the baked bean cans. Hope you enjoy it. I usually eat with naan, pitta bread, chappati or if im feeling naughty - a paratha. -- posted by Mahnaz

Chicken Seekh Kebab

Wed, 12 Aug 2009 17:42:04 -0400

Chicken Seekh Kebab -- posted by Chef #1350097

Seviyan - Sweet Asian Vermicelli (Toasted)

Mon, 17 Aug 2009 13:03:34 -0400

There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p -- posted by Um Safia

Lamb With Walnuts

Mon, 14 Sep 2009 15:45:54 -0400

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998). I haven't made this recipe yet but have eaten something similar. To make your own garam masala use "Recipe #279714" -- posted by Coasty

Mustard Green Beans

Mon, 14 Sep 2009 19:37:43 -0400

Great Pakistani side dish recipe for string green beans. Very easy to make and very tasty by itself, served with roti/naan, regular bread or even plain rice. This recipe is pretty much to taste so you can adjust it to your liking. -- posted by dumbell579

Mutter Pulao (Rice Pilaf With Peas)

Thu, 24 Sep 2009 14:27:23 -0400

This Pakistani side dish is superb, it goes great with pretty much anything and is easily enjoyed by itself too. Serve with some yogurt or achar and it's great! It may look a little overwhelming to make but it's actually quite easy. -- posted by dumbell579

Aloo Anda Burji

Wed, 04 Nov 2009 12:03:01 -0500

serve with roti -- posted by roja khan

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

Pakistani Style Turai Ka Salan (Courgettes Curry)

Fri, 20 Nov 2009 14:02:07 -0500

Like many basic vegetable curries this recipe has it all. Only difference is I add lemon & garam masala powder at the end to give it a more aromatic flavor. You can also add meat in it after frying the onions & cook the meat along with tomatoes & spices till it gets done. Then add courgettes & follow the rest of the recipe. -- posted by Bint e Naeem