Pakistani Cuisine.

[Kompromat]

I didn't get that? Bombed means ?

Ohh ****!! Do you mean yesterday's blast? Yes Anarkali street I saw now!! Man!! I didn't notice that earlier.

Those were a few places where we could hangout, these c unts want them gone

 

[Umair Nawaz]

So which one tastes better according to you ??

bdw I was supposed to travel to Pakistan this year because of my friends marriage in Lahore..... but unfortunately didn't get leave..... but I'll surely visit sometime in future.. to Lahore, Karachi, Islamabad. Badly I wan't to visit Lahore's food street, have heard about that a lot from my friends.

u can meet me in islamabad

 

[Aka123]

Those were a few places where we could hangout, these c unts want them gone

Man nothing to say!! I think you should take some very strict steps now. Bdw what can I say, we are also having the same fate..

RIP to the dead!!

u can meet me in islamabad

Sure man!! Will let u guyz know when I travel ...............

 

[cchettry]

Bhai Kadi (Curry) Chawal toh yaha ka local dish he

 

[cchettry]

Indian Punjab ka famous dish he ye

 

[humayounkhatri]

karachi kia sub sy behtareen fast food hotel super highway, mujhe bhi bht pasand hai wahan ka khana bht laziz hota hai

 

[ghazi52]

Namkeen Mutton Karhai


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.
.Ingredients:

Mutton/lamb with fat – ½ kilogram
Tomatoes – ½ kilogram (skin removed)
Salt – To taste
Ginger – 1 tbsp (chopped)
Green chillies – 3 to 4 or to taste (chopped)
Red chilli flakes – 1 tsp
Crushed black pepper – ½ tsp
Oil – 2 to 3 tbsp
.
.
Method:
1. Wash the meat and add into a pan with salt. Let it cook till it’s half tender.

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2. Add tomatoes and ginger, and cook on high flame till water from the tomatoes and meat evaporates.

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3. Add oil and stir it while adding green chillies, black pepper and red chilli flakes. Keep stirring constantly on high flame.
4. Once the meat has been properly cooked and has absorbed all the flavour, turn off flame.
5. Garnish with coriander leaves, chopped green chillies and sliced ginger. Serve with Afghani or roghni naan.

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You do not have to necessarily make it with lamb, as it can be substituted with chicken or beef as well.
What more can one want – a simple yet delicious karhai, ready in minutes without a vast variety of ingredients.

 

[Musalman]

True but jo baat dumbay ki hai wo mutton or chicken ki nahi

 

[ghazi52]

Garma Garam Halwa-puri

 

[BaybarsHan]

looks great

 

[ghazi52]

 

[ghazi52]

Winter delights and the heavenly gajar ka halwa


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While growing up in Pakistan, gajar ka halwa was a winter staple in our home. Back then, carrots in Pakistan were a seasonal vegetable so Ammi made it regularly during winters as the new carrot crop would hit the market. These days, however, carrots are available all year round. But sticking to tradition, Ammi still makes gajar ka halwa only in the winters.
This halwa is calorie-laden and heavy in nature as it is laboriously cooked for hours in full cream milk, ghee or butter and plenty of sugar. It is advised not to have it during summers when the mercury hits 40 degrees all across Pakistan as the heaviness of dessert might make one feel sick. But since winters are short and intense, they bring with them a craving for sugary tea and for buttery, sweet, slow cooked halwa. Quite often, Abu’s friends would come over to our place for afternoon tea only to have Ammi’s special halwa. The call to confirm a visit usually had a rather specific query regarding the halwa’s availability. Clearly, Ammi’s gajar ka halwa was quite famous and devoured.

 

[ghazi52]

Winter delights and the heavenly gajar ka halwa

Ingredients:


Carrots – 2 kilograms (grated)
Butter – 250 grams
Full cream milk – 1 litre
Full cream – 250 ml
Sugar – 1¼ cup
Green cardamom – 5 to 6 whole (gently crushes to open the pods)
Garnish:
Slivered almonds – Handful
Edible silver foil – 3 to 4

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Photo: Ambreen Malik


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Photo: Ambreen Malik




Method:


1. Mix all the ingredients in the cooking pan and let it cook on the highest flame.

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Photo: Ambreen Malik


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Photo: Ambreen Malik

2. Let the mixture come to a boil and allow the liquid ingredients to dry up.

Photo: Ambreen Malik

3. Keep stirring the mixture with a wooden spoon until all the liquid dries up and the butter comes out on the sides. Be careful not to let it burn at the bottom. Your wooden spoon should be able to stand straight once you stick it in the mixture.

4. Once the halwa cools down, transfer it into a serving bowl and garnish with slivered almonds and silver foil.

This little treat is the perfect end to a lovely dinner. Sit around a little fire-place, serve it hot with a dollop of cream on the side and let your taste-buds soar in its deliciousness.

Ambreen Malik

 

[Bas_kya_bhai]

muh me paani aa gya gaazi. weekendke liye kaam de diya tune.

 

[Green Arrow]

Oh man. What a sweet dish