I am not a foodie but i do love a good cuisine, especially if its local. Whatever fast food i eat outside the only thing that satisfies my food cravings fully in a day is when i come home and eat the traditional Desi food. I shared this album some years ago on my Facebook and now thought that i share it with my blogging friends too. This is gonna be one Delicious post.
Nihari (Urdu: نہاری) is an extremely popular national dish in Pakistan, and is also eaten among Muslims in India. The word Nihar (Urdu: نہار) means morning in Urdu and this dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers).
2. SAJJI – BALOCHI FOOD
Sajji is a native dish of the desert province of Balochistan, Pakistan. It consists of whole lamb, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the ‘rare’ stage. It is served with a special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone. Sajji is favourite of Balochistan natives, where most are nomads. A spicier version is preferred in Karachi or Lahore, uses chicken instead of lamb, and is roasted until it is medium or well-done.
Famous Sajji outlets in Karachi and Lahore are Quetta Sajji House and Food Street.
3. SARSON DA SAAG WITH MAKKI DI ROTI
Sarron Da Saag (Sarson ka saag, in Hindi, Urdu) is a popular curry in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices.
It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee or gheo (a type of clarified butter). Some spinach (called palak in Punjabi) can be added for added colour and thickening the dish, this would alter the taste though.
” ONE OF OUR MOST FAVORITE DISH AT HOME ”
Rasmalai is an Indo Pak dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk!
5. SIRI PAYE
Siri paya is a traditional breakfast dish of Pakistan,Northern India and Hyderabad in Southern India. The main ingredients of the dish are the two ends of a cow, goat or lamb; Siri means the head of the animal and paya means the feet. It is considered a delicacy. In times gone by when people used wood or coal as a cooking fuel, women would start this dish at night and slow cook it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan. Recipes for this dish vary slightly from region to region. The soup base is created by sauteed onions, tomatoes, and garlic to which a number of curry based spices are added. The cooked dish is served with a garnish of fresh diced ginger and fresh cilantro leaves along with fresh sliced lemon.
Some of the most famous outlets for paya are in Karachi, Lahore, Delhi, and Toronto.
In Punjab the same is known as Siri Kharore.
6. HALWA POORI
Halwa Poori is a traditional North Indian and Pakistani food.In Pakistan, starting from Lahore and Karachi, it is now one of the most attractive breakfasts across towns. Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal.
Halwa poori has developed into a traditional breakfast consisting of a deep fried bread(poori) chapati, served with Halwa and curries mixed of Chickpeas (choley) and potato. Traditional mango pickle and onion pickle are also served along with fresh yogurt.
7. JALEBI (A Traditional Pakistani Sweet)
Jalebi (Urdu: جلیبی ) is a fried sweet made from maida flour, commonly prepared in Pakistan, India and Bangladesh. Jalebi is thought to have originated in the north of India, but most likely it originated Punjab ( Pakistani & Indian ). , The Persian word for Jalebi is “zoolbiah,” while it is called “jeri” in Nepal, derived from jangiri, and the Mogul Emperor Jahangir. It is made by deep-frying batter in a pretzel shape, instead of the funnel cake shape common in the U.S., then soaked in syrup.
Jalebis are bright orange or yellow in colour, but are also available in white. It can be served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish.
8. CHAPLI KABAB (Specialty of North Pakistan)
Chapli kabab or chappal kebab (from Persian and Urdu chappal meaning ‘sandal’, due to its shape) is a patty made from beef mince, and is one of the popular barbecue meals in Pakistan (and Afghanistan). It is prepared flat and round and served with yoghurt sauce (raita), rice, salad and naan. The dish originates from Mardan (Takhtbhai) and Mansehra (Qalanderabad) regions of Pakistan. Mardan is famous for chapli kabab not only locally but also internationally. Umar Kabab at Mardan City, Daood and Farman Kabab from Takht Bai, Mayar Kabab from Mayar and Shankar Kabab are famous around the country in all seasons. In Mansehra, shinkiari and ichrean are very famous for chapal kabab.
Haleem is a very delicious and mouth watering snack for all walks of life. It is more popular in Muharram-u-l Haram, the first month of Islamic Lunar Calender.
Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat and wheat.
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims.
10. MUTTON KARHAI
Mutton Karahi or Karahi Gosht is also a very famous dish in Pakistan. This is cooked in a special pot known as KARAHI . With the spicy ingredients its taste is doubled with Garlic , Ginger and Tomatoes.
11. SEEKH KABAB
Seekh kabab – made of minced meat with spices and grilled on skewers. It is cooked in a Tandoor, and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters.
Cholay is a very popular chickpea dish in Pakistan and India. Cooked in a rich brown gravy with exotic spices this dish tastes heavenly with roti, rice or bhature. Chickpeas can be cooked in a simple normal gravy with spices but then if you ever had the chance to taste punjabi cholay you will never want to eat anything else! So, take a plunge and get cooking with something exotic and flavorful.
13. KUNNA GOSHT (MUTTON)
A dish from Chiniot – Punjab / Pakistan
Kunna gosht is a dish from Chiniot, near Lahore. Situated in the Punjab province of Pakistan, Chiniot is famous for its variety of foods. The meat for this dish tastes a lot like nihari. It’s so soft that you can cut it with a spoon.
In Pakistan they tend to use only baby lamb pieces for it.
The best thing about this dish is its subtle flavour. Royal cumin is what gives it a distinct taste. If you have it with the traditional khamiri roti – it’s just great. In fact, this is a very famous combination!
14. MURGH CHOLAY
A hot favourite Pakistani specially Punjabi breakfast dish. ( Chick Peas with Chicken ) locally known as MURGH CHOLAY !!
EASY TO COOK BUT HARD TO RESIST !!!
1) In a pot fry half of the total onion amount in oil until golden brown. Add garlic, ginger, salt, red chili powder and haldi. Fry for a minute or so. Then add chicken and chopped tomatoes. Add a little amount of water. And cover on medium heat and let cook.
2) When the meat is tender add the chick peas. Cook for 3-4 more minutes. Mash the chick peas slightly to create a gravy. Add garam masala , green chillies, coriander leaves on top. Fry the remainder of the onions in a little oil until crispy and brown and add the onions and oil to the chicken and chick peas.
and in the end my MOST FAV (my first Love)
Biryani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means “fried” or “roasted”
Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, cumin, pepper, cloves,cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, fish or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) , boiled egg and salad.
The difference between biryani and pulao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables.
What differentiates a Biryani from a Pulao is that in a Biryani, the rice and meat with vegetables are cooked in layers whereas in a Pulao, the rice is mixed with the meat and vegetables and cooked together. Pilaf appears to be native to India, whereas Biryani is the Mughal influence in the Indian Subcontinent.