FlavorFilesCoy

 Lahori Chanay is popular in lahore Lahori Chanay recipe Ingredients For the chickpeas 2 cups dried chickpeas (kabuli chana) 6–7 cups water for soaking 5–6 cups water for cooking 1 tsp salt ½ tsp baking soda — optional, helps make the chickpeas very soft For the masala 4 tbsp oil or ghee 1 large onion, finely chopped 2 tbsp ginger-garlic paste 2 medium tomatoes, finely chopped or blended 3–4 green chilies, sliced 1½ tsp cumin seeds 1½ tsp coriander powder 1 tsp red chili powder ½ tsp Kashmiri red chili powder for color ½ tsp turmeric 1 tsp roasted cumin powder 1 tsp chaat masala ½ tsp garam masala ½ tsp black pepper 1–1½ tsp salt, or to taste ½ cup plain yogurt, whisked 2–3 cups chickpea cooking water 1–2 tbsp lemon juice ½ tsp amchur powder, optional For the final garnish Fresh coriander 2–3 green chilies Thinly sliced ginger Lemon wedges A pinch of chaat masala Step 1: Soak the chickpeas Wash 2 cups of chickpeas thoroughly. Put them in a large bowl and cover with plenty of water....

 Aloo Gobi recipe  Aloo Gobi — Pakistani Style  A simple dry, masala-style aloo gobi that goes perfectly with roti, paratha, or naan. Ingredients 1 medium cauliflower (gobi), cut into medium florets 3 medium potatoes (aloo), peeled and cut into cubes 1 medium onion, thinly sliced 2 medium tomatoes, chopped 2–3 green chilies, sliced 1½ tbsp ginger-garlic paste 4 tbsp cooking oil 1 tsp cumin seeds ½ tsp turmeric 1½ tsp red chili powder 1½ tsp coriander powder ½ tsp cumin powder ½ tsp garam masala ½ tsp black pepper Salt to taste ½ cup water 2 tbsp fresh coriander, chopped 1 tbsp lemon juice Step 1: Prepare the gobi Cut the cauliflower into florets and wash well. Put the florets in salted warm water for 5–10 minutes, then drain. This cleans the cauliflower and also helps remove any insects hiding inside. Step 2: Fry the potatoes Heat 3 tbsp oil in a wide pan over medium heat. Add the potatoes and fry for about 5–7 minutes, stirring occasionally. You don't need to fully cook ...

 special sheer khurma   Traditional Pakistani Sheer Khurma Recipe Sheer Khurma is a rich Eid dessert made with milk, vermicelli (seviyan), dates, nuts, and cardamom. This version is creamy, fragrant, and full of nuts without becoming overly sweet. Ingredients For the milk 1 liter full-fat milk ½ cup sugar, adjust to taste 4–5 green cardamom pods 2 tbsp milk powder, optional 2 tbsp cream, optional 1 tsp kewra water, optional A few strands of saffron, optional For the seviyan ½ cup fine vermicelli/seviyan 2 tbsp ghee Dry fruits 2 tbsp almonds, thinly sliced 2 tbsp pistachios, thinly sliced 2 tbsp cashews, chopped 2 tbsp raisins 4–5 dates/khajoor, finely chopped 2 tbsp dried coconut, thinly sliced, optional 1–2 tbsp chironji/charoli, optional Step 1: Prepare the dry fruits Remove the seeds from the dates. Cut the dates into small pieces. Slice the almonds and pistachios. Chop the cashews. Keep all the dry fruits separately. If your raisins or dates are very dry, soak them in a li...

 special kheer recipe   Detailed Pakistani-Style Kheer Recipe This is a traditional, creamy rice kheer with slow-cooked milk, soft rice, cardamom, nuts, and a little kewra. The key to really good kheer is low heat and frequent stirring. Ingredients Main ingredients 1 liter full-fat milk ¼ cup basmati rice (about 50 g) ½ cup sugar (100–110 g), or to taste 4–5 green cardamom pods 2 tbsp milk powder — optional, but makes it richer 2 tbsp cream — optional For garnish 2 tbsp finely chopped almonds 2 tbsp finely chopped pistachios 1 tbsp raisins, optional 1–2 tbsp coconut, optional Flavor 1 tsp kewra water, optional A small pinch of saffron, optional Step 1: Prepare the rice Take ¼ cup basmati rice. Wash it 2–3 times with water. Soak the rice for 30 minutes. Drain the water completely. Lightly crush the soaked rice. You can do this by rubbing it gently between your fingers. You want the grains broken into smaller pieces, not turned into rice flour. Why do this? Broken rice releases ...

 Saag with Toda is a traditional food of punjab    Detailed Saag with Toda/Tori Recipe This version gives you a rich, desi-style saag with soft toda/tori, with good masala flavor rather than a watery vegetable curry. Ingredients For the saag 500 g fresh saag — mustard greens, spinach, or a mixture 2 medium toda/tori (ridge gourd), about 300–400 g 1 large onion, finely chopped 2 medium tomatoes, finely chopped 5–6 cloves garlic, chopped 1-inch piece ginger, chopped or grated 2–3 green chilies, chopped ½ tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder ½ tsp cumin seeds ½ tsp garam masala Salt to taste 3–4 tbsp cooking oil 1 tbsp ghee, optional ½ cup water, approximately Preparing the saag Wash the greens very well. Saag can contain soil, so wash it 2–3 times in plenty of water. Remove thick stems if they are tough. Chop the saag fairly finely. Don't worry about making it perfectly uniform. Preparing the toda/tori Wash and peel the toda/tori. Cut it lengthw...

Mixed Sabzi is popular in pakistan Detailed Pakistani Mixed Sabzi Recipe This is a traditional Pakistani-style mixed vegetable sabzi with a flavorful onion-tomato masala. It is usually made as a semi-dry dish, so the vegetables remain distinct rather than turning into a thick curry. Serves 4–5 people Preparation time 20–25 minutes Cooking time 30–40 minutes Ingredients Vegetables 2 medium potatoes — peeled and cut into 1-inch cubes 1 medium carrot — cut into small pieces 1½ cups cauliflower — cut into medium florets 1 cup green peas — fresh or frozen 1 cup green beans — cut into 1-inch pieces 1 medium capsicum — cut into pieces 1 small turnip, optional — cubed 1 small eggplant/brinjal, optional — cubed You can use whatever vegetables are fresh and available. The combination of potato, cauliflower, peas, carrot, beans and capsicum works particularly well. Masala 4 tbsp cooking oil 1 large onion — finely sliced 2 medium tomatoes — finely chopped 1 tbsp ginger-garlic paste 2–3 green chili...

Lahore is well known for Dum Pukht dishes  Traditional Dum Pukht Mutton Recipe Dum Pukht is a slow-cooking method in which meat is cooked gently in a sealed pot with spices, yogurt, onions, and aromatics. The trapped steam cooks the meat slowly and produces a rich, fragrant gravy. Ingredients — serves 4–5 1 kg bone-in mutton, preferably shoulder or leg 150 ml cooking oil or ghee 2 large onions, thinly sliced 1½ cups full-fat yogurt, beaten 2 tbsp ginger-garlic paste 2–3 green chilies, slit 1 tsp red chili powder 1 tsp Kashmiri chili powder 1 tsp turmeric 2 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala 1 tsp black pepper powder 1½ tsp salt, or to taste 1 small cinnamon stick 2 black cardamoms 4 green cardamoms 4–5 cloves 1 bay leaf ½ tsp cumin seeds ½ cup fresh coriander ¼ cup fresh mint 2–3 tbsp lemon juice 2–3 tbsp fried onions 2–3 tbsp ghee for finishing Optional whole spices For a more elaborate Mughlai-style flavor: 1 small piece mace (javitri) 2–3 strands saffron ...

  The city most famous for Mutton Kunna is Chiniot,Pakistan Traditional Chinioti Mutton Kunna Recipe Mutton Kunna is a slow-cooked Punjabi dish traditionally made in a clay pot (kunna). The meat becomes very tender and the gravy is rich, spicy, and aromatic. Ingredients — serves 4–5 1 kg mutton, preferably shoulder/leg pieces with some bone 150–200 ml cooking oil or ghee 2 medium onions, finely sliced 2 tbsp ginger-garlic paste 2 cups plain yogurt, beaten 2–3 green chilies, slit 2–3 tbsp wheat flour 1½–2 tsp salt, or to taste 2 tsp red chili powder 1 tsp Kashmiri chili powder 1 tsp turmeric 2 tsp coriander powder 1 tsp cumin powder 1 tsp black pepper powder ½ tsp garam masala 1 tsp crushed dried fenugreek leaves (kasuri methi), optional 2–3 cups water, as needed Fresh coriander for garnish Whole spices 2 bay leaves 1 black cardamom 4 green cardamoms 5–6 cloves 1 small cinnamon stick 1 tsp cumin seeds 6–8 black peppercorns Method 1. Prepare the mutton Wash and drain 1 kg mutton well...

        Chicken Handi is especially popular in Lahore,pakistan                        Detailed Pakistani Chicken Handi Recipe This version gives you a rich, creamy, restaurant-style Chicken Handi with a thick masala gravy. It serves about 4 people. Ingredients For the chicken 750 g chicken — boneless is best, but bone-in also works 3 tbsp cooking oil 1 tbsp butter 1½ tbsp ginger-garlic paste 1 tsp salt, or to taste For the masala 2 medium onions, finely chopped 3 medium tomatoes, finely chopped or blended ½ cup plain yogurt, whisked 1 tsp red chili powder ½ tsp Kashmiri red chili powder for color ½ tsp turmeric powder 1½ tsp coriander powder 1 tsp cumin powder ½ tsp black pepper ½ tsp garam masala 2–3 green chilies, sliced 1 tsp kasuri methi ½ tsp sugar, optional ½ cup water, as needed For the creamy finish ½ cup cooking cream 2 tbsp milk, if the gravy is too thick 1 tbsp butter 1 tbsp fresh coriander, chopp...