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Food from across the border
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Savour Pakistani delicacies with a tinge of spice
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Photo: Satish.H
Hot ‘n’ spicy Pakistani dishes
There is news from across the border. It’s the ongoing Pakistani food festival ‘Gawal Mandi’ at Kebab-E-Bahar at Taj Banjara (till April 6). Pakistani chefs Sheikh Mateen Hameed and Chef Mir Alam from the Pearl Continental, Peshawar will be here at the Hotel whipping up delicacies.
Chef Hameed was chosen by the Pakistan government to cook and serve Atal Behari Vajpayee when he went to Lahore during the re-launch of the bus service to Pakistan.
This is his second visit to India and was here during the SAARC meeting in December 2007.
Check out these Pakistani recipes.
Chapali Kebab
Ingredients
Mutton mince: 400gms
Tomato slices: 12nos
Tomatoes, chopped: 50gms
Onions, chopped: 40gms
Chili flakes: 15gms
Jeera powder: 15gms
Dhania powder: 15gms
Salt to taste
Mutton fat: 500gms
Method
Heat the mutton fat in a pan till it melts and leaves the fat out. Strain the fat and keep it aside.
Mix together mutton mince, salt, chopped onions,tomatoes, jeera powder, dhania powder and chilli flakes.
Make smallpatties and flatten it. Press a tomato slice on the side.
Heat a pan and add the melted fat and cook the mutton patties on a slow fire till cooked.
Garnish with lacha and mint chutney and serve it hot.
Chicken Shammi Kebab
Ingredients
Chicken: 400gms
Cinnamon: 5gms
Red chilli: 10gms
Ginger: 10gms
Chana dal: 200gms
Garam masala powder: 10gms
Mint, chopped: 10gms
Coriander, chopped: 10gms
Black jeera: 10gms
Refined oil / ghee 500ml
Egg: 5
Salt to taste
Method
Boil the chicken with cinnamon sticks and very little salt and water. Boil the chana dal, salt with very little water. Mix together boiled chicken, chana dal and mince it to fine paste.
Add coriander, mint, salt, garam masala powder and two eggs to the paste and mix. Keep the mixture in the fridge for one hour. Make patties, dip in beaten egg and fry in hot ghee.
Serve hot with mint chutney.
Navaratan Bhujiya
Ingredients
Carrot: 150 gms
Capsicum: 100 gms
Cauliflower: 150gms
Potatoes: 200gms
Paneer: 150gms
Mushroom: 100gms
Tomato puree: 100ml
Onion slices: 150gms
Ginger paste: 5gms
Garlic paste: 5gms
Green chillies: 10gms
Coriander, chopped: 10gms
Turmeric powder: 5gms
Chilli powder: 20gms
Garam masala powder: 5gms
Dhania powder: 10gms
Salt to taste
Chilli pickle: 15gms
Ghee: 400ml
Method
Cut the vegetables and paneer and par boil the vegetables.
Heat ghee in kadai, add onions and fry till brown and add ginger garlic paste, chilli and coriander powders, green chillies, turmeric powder, salt, tomato puree and cook till it leaves the ghee.
Add vegetables and paneer to the prepared gravy and finish with garam masala. Serve hot with naan.
Sindhi Chicken Biryani
Ingredients
Chicken: 3 kg
Onion: 600gms
Basmati rice: 5 kg
Oil / Ghee: 1200 gm
Curd: half kg
Tomato: half kg
Lemon: 5
Green Chillies: 50 gm
Mint-Coriander Leaves: 1 bunch
Dry Plum: 200 gm
Salt: 50 gm
Potato: 1 kg biryani masala
Garam masala: 50gms
Curry leaves: 100 gm Saffron: 15gms
Ginger paste: 4gm
Garlic paste: 10gm
Turmeric powder: 5gm
Chilli powder: 15gms
Method
Boil the rice till 3/4th with garam masala and strain. Heat oil and add onions, ginger garlic paste, tomato paste, tumeric, chilli and dhania powder, garam masala.
Add chilli pickle, green chilli, mint, coriander, boiled carrot, potato, biryani masala, dry plum.
Add chicken, saffron, curd.
In a smalhandi apply oil or ghee.
Put a layer of boiled rice then puta layer of cooked chicken and repeat the layer twice and top with ghee, mint and coriander.
Close the handi and put on slow fire for 10 minutes. Serve hot garnished with nuts.
Courtesy: Chef Sheikh Mateen Hameed, Chef Mir Alam and Chef Hrudananda Behera Taj Banjara
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