GREEN CREAMY CHICKEN CURRY
Ek het vanaand ‘n ander tipe kerrie gemaak wat ek eenkeer by ‘n vrou van Pakistan geëet het. Ek sal die resep in Engels gee.
1 finely chopped onion
3 green chillies, sliced
1 whole bunch of fresh coriander, finely chopped
± 5/6 finely chopped fresh mint leaves
1 teaspoon garlic
9 chicken fillets cut into cubes
500 ml fresh cream
3 teaspoons chilli powder

Fry the onions with the garlic and chillies. Add in the chicken. Once cubes are half way cooked, add in the coriander and mint and a pinch of salt as well as the chilli powder. Once fully cooked, add in the cream and cook on low.

2 cups of rice
¾ tablespoon butter
½ onion, finely chopped

In a separate pot, melt the butter and add the onion. Fry it and once golden, pour over the rice.

Serve with a yummy Greek salad.

Dit is ongelooflik lekker, ek maak dit altyd as mense vir die 1ste keer by my kom eet en ek kry alllltyd komplimente. Dis baie vinnig om te maak. Geniet…xoxoxoxo

Resep en foto van Nadia Jamaloodeen

This is called “Sooji ka Halwa” in pakistan.It is a famouse dish for winter and special occasions.Try it!
1:semolina 2 cups
2:sugar 2 cups
3:oil 1 cup
4:Salt 3 small pinch
5:Nuts
Method:-
1:Firstly,add semolina and oil into pan,and fry till it becomes brown.
2:Then,add 5 cups water,sugar and salt in it and cook till its water become dry.
3:Now,cook it for 5-7 minuites..
4:Lastly,dish out it and decorate with nuts…
Note:-You can add food colour while adding water in it for looking tempted!
Enjoy
Recipe and photo:  Ayesha Chaudry

SPICY TOMATO CHICKEN
Recipe source – My own: Rimsha Awan
FOOD LOVERS RECIPES
This “Tomatoe Chicken” is my own created spicy recipe. A heavy dinner dish.
½ kg chicken boneless
½ kg tomatoes
1 cup oil
salt to taste
½ teaspoon Jalapeno
½ teaspoon black pepper
½ teaspoon Cumin seeds
mint leaves and green chili for garnishing

Cut the tomatoes in small pieces and chicken in cube shape.
Now take a pan, add oil, and tomatoes in it and cook for one minute.
Then add chicken, salt, jalapeno, cumin seeds, black pepper and 2.5 cup water in it and cook on slow flame.
After 15 minutes, increase the flame on medium level, use the spoon for cooking and dry the remaining water.
When water becomes dry, cook it like frying for 5 – 6 minutes.
After that, off the flame, dish out and decorate it with green chili and mint leaves.
Serve it with Roti (loaf) or “Naan”(special loaf) and yogurt/curd!

Pakistani famous recipe usually eat in rainy weather. Served as Snack!
Ingredients:
flour (2 cups)
Potatoes(Medium size) (4_5)
Salt (to taste)
Jalapeno (1tsp)
Carom (1/2 tbs)
Oil (for frying)
Mint leaves (for garnishing)

Firstly take the potatoes and separate their wrap with knife.And cut them in oval shap(thier width should be thin).And boil them for 3_4 minutes in water.
Now take a bowl,add Gram flour, Carom, Jalapeno,Salt and 2/5 cup water in it and beat this mixture.Thick paste will be formed.
Then,pieces of potatoes dip in this mixtures and deep fry in hot oil.
Lastly, dish out and garnish it with mint leaves.
You can serve it with Yogurt dip, tomato kecthup, or any other sauce!
(Recipe Source= Rimsha Awan)
Our traditional Recipe!
Enjoy…

SUSTITUTE:

AJWAIN (Carom Seeds)
Also known as ajowan, Bishop’s weed, and carom seed. A southern Indian spice
that tastes somewhat like thyme. The seeds contain antioxidant and
preservative qualities.

If You Don’t Have It
Substitute 1 tsp (5 mL) ajwain with:
1-1/4 tsp (6 mL) dried thyme
1/2 tsp (2 mL) dried thyme or oregano + scant 1/2 tsp (2 mL) dried celery seeds + scant 1/4 tsp
(1 mL) ground black pepper
3/4 tsp (4 mL) cumin seeds
3/4 tsp (4 mL) caraway seeds

MUTTON PULAO
High in calories but a healthy and spicy dish.
500 g mutton
4 cups rice
1 medium onion
4 tomatoes, diced
2 tablespoons cumin seed
salt to taste
½ teaspoon turmeric
2 tablespoons jalapeno, chopped
½ tablespoon black pepper grind
3 tablespoons lemon juice
½ cup yogurt or curd
Boil the mutton in 1.5 liter water in a pressure cooker.
Soak the rice in +- 8 cups of water.
Add oil and onion to a big casserole or pan and cook until the onion turns golden.
Add tomatoes and ¼ cup water to the onion, mix and cook for 5 minutes.
Add the mutton, yoghurt or curd, cumin seeds, salt, turmeric powder, jalapeno, black pepper and lemon juice and mix it well.
Cook for 5 – 8 minutes, add the soaked rice to the mutton mixture, cook without a lid until the liquid evaporated to about 250 ml.
Lower the heat and cook with the lid for another 8 – 10 minutes.
Serve the mutton pulao with yogurt dip and salad of your choice.
Recipe and photo 1: Rimsha Awan
Photo 2 and note: Adam Cloete
Last night I made the mutton Pulao of Rimsha Awan and served it with Brussel sprouts and potatoes in cheese sauce. This was very tasty and I can recommend it. Only changes I made was to use green Tabasco sauce in place of the Jalapeno (which I did not have) I added 2 tablespoons of plain yoghurt, which actually gave a very nice taste to the dish. Thank you Rimsha.