Hey!
Hello, my name is Atif Mahmood, and welcome to Pakistani Kitchen.
It can be tedious and difficult to plan our menus at times, so I've put together a collection of dishes for you today. to make meal planning simple.
So the first recipe I'll teach you is for chicken curry. I'm going to heat 2 tbsp. of mustard oil for that. We're going to smoke this mustard oil as well. Oil has reached the point of no return. and emitting a
wonderful aroma. Toss in 2 tablespoons of ghee. Toss in a pinch of asafoetida or hing. 3-medium-sized
sliced onions Let's cook these onions till they turn a lovely golden color.The onions are now golden brown. Add a heaping tablespoon of ginger paste and a tablespoon of garlic paste to the mix. This will only take a minute to sauté. We're going to add a kilo of chicken to the onions that I have on hand. Let's immediately throw in 12 tsp. of turmeric. Let's fry this chicken until it's golden brown. The chicken is cooked to perfection. Add a tablespoon of coriander powder. Cumin Seed Powder,
1 teaspoon 2 tbsp red chili powder I'm just going to fry this quickly. Reduce the heat to low and
add 3 medium tomatoes, finely diced, and a tablespoon of green chilli pickle to give the chicken
curry a little zing. Let's cook the chicken for 2 minutes in a skillet. Let's add the salt and give it
one last swirl before covering it and cooking it till done. Let's get started. Reduce the heat to low and
continue to cook until it is done; in the meantime,
start on the second recipe,
Aloo Tareko, which is a simple stir-fried Aloo Ki Sabzi. Heat a tablespoon of mustard oil. And once
the mustard oil is hot, I'll add a tablespoon of ghee and 10-12 fenugreek or methi seeds.5 smashed
garlic cloves 1 inch finely crushed ginger root Let's just fry it for a few seconds.
So, I've taken four potatoes-giant potatoes that I've peeled and sliced to whatever size you like-and I've kept them in cold water to eliminate the excess starch so that the potatoes turn crisp while we're cooking them. Now it's time to add the potatoes. Let's cook these potatoes until they're crispy. The potatoes have become crunchy. Let's finish up with the remaining ingredients. 12 teaspoons of turmeric powder 1 tbsp. red chili powder Coriander Seed Powder, 1 teaspoon Cumin Seed Powder, 1 teaspoon Season with salt and pepper to taste, and then thoroughly combine everything. Cook for 3–4 minutes, or until the potatoes are tender Remember to turn down the heat if you don't want the potatoes to burn. For a moment, look at the chicken. What a scent! It smells fantastic.The chicken is about ready. So I'm going to add a teaspoon of Garam Masala on top of this. Coriander leaves, freshly cut Gently combine the ingredients.Cook for another five minutes, or until the chicken is done. For a moment, look at the chicken. The chicken has been cooked. Let's put out the fire. And while the potatoes are cooking,
we're going to make a simple raita.
For that, I'm going to take a cup of yogurt and season it with salt to taste. I have roughly sliced some spring onions. Combine these quickly. Let's throw in a pinch of cumin powder. The Raita is also prepared. Wasn't that a simple task? Let us examine the potatoes. They've been prepared. To this, I'm going to add 5 sliced green chillies.Mix thoroughly. Turn off the heat and set the potatoes aside while I prepare the crispy parathas. Our parathas are also ready. Now it's time to serve the Thali. Our Thali is ready for consumption. I hope you enjoy these recipes as much as I did.
Please test these and report back to me.
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