Final Menu 2

International Cuisine – Pakistan gh

Nov 4, 2009

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Appetizers AALOO KI TIKKA potato balls

Elaine

Tomato Dal Soup

Marilyn

Mains Curried Boneless Beef Roast (Masaledar Raan)

Janice

Spiced Saffron Rice with Lamb (Shahjahani Biryani) Chicken Tikka

Doreen

Lynn

Indian Salad

Doreen

Naan Bread

Janice

Sides/Vegetables Green Beans in Mustard Poppy Seed Sauce Pumpkin Fugadh

Elaine

Elaine

Chutneys Pakistan Apricot Chutney and other chutneys Fresh Coriander Chutney Mint Chutney

Marilyn

Marilyn Marilyn

Desserts Ras Malai

Marilyn

Gujbhath (sweet carrots and rice)

Lynn

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International Cuisine CFUW November 4th 2009

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Pakistan he Cuisine of Pakistan can be described as a duplicate of South Asian cuisine and other regions: Central Asia, Middle East. Pakistani cuisine is known for its richness and flavour

Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. The cuisine in Eastern Pakistan, particularly Sindh can be very hot and spicy characterizing the South Asian flavour. Food in Western Pakistan (and to some extent Punjab ) particularly North-West Frontier Province, Baluchistan, Northern Areas and Azad Kashmir involves the use of mild aromatic spices and relatively less oil is used characterizing affinities to the Iranian and Central Asian peoples. The main course is served with wheat bread (naan) or rice. Salad is generally taken with the main course rather than before. Assorted fresh fruit or desserts are consumed for dessert. However, meat plays a more dominant role in Pakistani food, compared to other South Asian cuisines.

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Appetizers Aloo Ki Tikki

Elaine

4 cups of Potato (boiled) 2 Onions (chopped) 1 cup of Beans (boiled and chopped) Green Chillies (Hari Mirch) (chopped - to taste) 4 tbsp. Raisins (Kishmish) 4 tbsp. Fresh Coriander/Cilantro Leaves (chopped) 2 tsp. Garam Masala Powder 2 tsp. Cumin Powder (Pisa Zeera) 1 tsp. Turmeric Powder (Pisi Haldi) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) Salt (to taste) Cooking Oil (for frying tikkis) 1. Mix together chopped onions, beans, green chillies and raisins. 2. Add cumin powder, turmeric powder, coriander leaves and salt. Mix well. Filling is now ready. 3. Mash the boiled potatoes. Add garam masala powder, red chilli powder, and salt. Mix to prepare the dough. 4. Make small balls from dough and flatten each ball. Put one tablespoon of filling on the flattened ball. Cover ball with another potato ball and flatten it. 5. Heat cooking oil. Fry flattened tikkis until they turn brown. 6. Serve with plain yogurt and green chutney. http://deleciousindianrecipes.blogspot.com/2009/03/aloo-ki-tikki.html

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Tomato and Dhal Soup • • • • • • • • • • • • • • • •

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Marilyn

5 tbsp. of Yellow Lentils (Toor Dal) (picked-over split skinned pigeon lentils) 1 pound of Plum Tomatoes (seeded and chopped) 3 Green Chillies (Hari Mirch) (halved lengthwise) 1 Whole Red Chilli (Lal Mirch) (halved lengthwise) 2 tbsp. of Ginger (Adrak) (peeled and finely chopped) 1 tsp. of Tamarind (Imli) A few sprigs of Fresh Coriander/Cilantro Leaves (Hara Dhania) 1 ½ tsp. of Black Mustard Seeds 1 tsp. Coriander Powder (Pisa Dhania) ½ tsp. of Cumin Powder (Pisa Zeera) ¾ tsp. of Turmeric Powder (Pisi Haldi) ½ tsp. of Asafoetida Powder (Heeng Powder) Salt (to taste) 4 cups of Plain Water 1 ½ tbsp. of Clarified Butter or Cooking Oil 0 Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 1 ½ cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching. 0 Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 1‚ cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt. Note: Soup may be made 2 days ahead and chilled, covered. Add water to thin, if necessary, before reheating. Serve hot as a soup or with steaming hot plain rice and papads. http://www.angelfire.com/country/fauziaspakistan/printerversion/tomato_dal_soup.html

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Main Dishes Chicken Tikka

Lynn

Ingredients : 750g Chicken thigh fillets 1/2 medium Onion, chopped 2 cloves Garlic, crushed 1 tablespoon Grated fresh ginger 2 tablespoons Lemon juice 2 teaspoons Ground coriander 3 teaspoons Ground cumin 3 teaspoons Garam masala 1/2 cup Yoghurt 1 teaspoon Salt Soak 12 skewers in the water. Cut the chicken into cubes of about 3 cm. Place the onion, garlic, ginger, lemon juice and spice in a food processor and process until they are chopped finely. Add the yoghurt and salt and process briefly to combine. Thread the chicken pieces onto the skewers. Place the skewers in a large baking dish; coat the chicken with the spice mixture, and marinate for at least 4 hours or overnight, covered in the refrigerator. Cook the chicken on a hot barbecue grill or in a large, well greased frying pan over high heat for about 5 minutes each side or until the color turned golden brown and cooked through.

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Curried Boneless Beef Roast Janice To serve 6 to 8 ¼ C fresh lemon juice 3 tablespoons coarse salt or 2 tablespoons table salt ½ teaspoon coarsely ground black pepper ¼ teaspoon ground hot red pepper A 5 to 51/2 pound boneless sirloin roast about 5 ½ inches in diameter, tied securely at 1-inch intervals 2 tablespoons ghee (Indian Butter Oil) Mix the lemon juice, coarse salt, black pepper and red pepper together. Rub the mixture evenly over the surface of the meat and place it in a large bowl. With a long needlelike skewer, make perforations completely thro’ the meat at ¼ intervals all over its surface. Then rub it with 2 tablespoons of ghee and set it aside for 15 or 20 minutes. (More info on Ghee on the web) Masala 1 tablespoon saffron threads ¼ C boiling water ¼ C coarsely chopped onions ¼ C unflavored yoghurt 1 tablespoon dried pomegranate seeds 1 tablespoon coarsely chopped garlic 1 tablespoon scraped, coarsely chopped fresh ginger root 1 tablespoon back mustard seeds 8 whole cloves A1 inch piece of cinnamon stick wrapped in a kitchen towel and crushed with a rolling pin 1 teaspoon fennel seeds The seeds of 6 cardamon pods or ¼ teaspoon cardamon seeds ½ teaspoon coriander seeds ½ teaspoon cumin seeds ½ C ghee melted Meanwhile, prepare the masala: Drop the saffron into a small bowl or cup, pour in the boiling water and soak for 10 minutes. Combine the onions, yoghurt, pomegranate seeds, garlic, ginger, mustard seed, cloves, cinnamon, fennel, cardamon, coriander and cumin in the jar of an electric blender. Blend at high speed for 1 minute, turn off the machine, and scrape down the sides with a rubber spatula. Then blend again until the mixture is reduced to a smooth puree. Stir min the

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saffron and its soaking water. With your fingers, rub the masala over the surface of the roast, and again perforate it as before. Cover the bowl with plastic wrap, and let the roast marinate at room temperature for 12 hours or overnight in the refrigerator. Preheat the oven to 450 degrees. Place the beef fat side up on a rack in a shallow roasting pan and place in the middle of the oven. After 15 minutes reduce the heat to 350 degrees. Basting the meat occasionally with the ¼ C of melted ghee, roast the beef until it is well done and reaches a temperature of 170 degrees on a meat thermometer. Estimate 30 minutes per pound. Start timing the roast after you reduce the heat to 350 degrees. Transfer the beef to a platter. Carve into ¼ inch thick slices and serve at once.

Spiced Saffron Rice with Lamb

Doreen

To serve 8 to 12 1/2 tsp saffron threads 3 tablespoons boiling water 2 tsp salt 2 c imported basmati rice rinsed, washed and drained 1 to 1½ C ghee 2 medium sized onions peeled, cut lengthwise in half, then sliced lengthwise into paper thin slivers ¼ C unsalted cashews ¼ C unsalted slivered, blanched almonds ¼ C unsalted pistachios ¼ C seedless raisins 1 tablespoon scraped, finely chopped fresh ginger root 1 tsp finely chopped garlic 1 tsp cumin seeds ¼ tsp ground hot red pepper 2 pounds lean boneless lamb preferably from the leg, cut into 1 inch cubes A 4 inch piece of stick cinnamon 8 whole cloves 6 whole black peppercorns The seeds of 4 cardamon pods or ¼ teaspoon cardamon seeds ¼ teaspoon ground mace ¼ tsp ground nutmeg, preferably fresh grated 1 ½ C chicken stock, fresh or canned ½ C unflavoured yoghurt combined with ½ C light cream Drop the saffron threads into a small bowl or cup, pour in 3 tbsp of boiling water and soak for 10 minutes. Bring 3 C of water and 1 teaspoon of the salt to a boil in a 3 to 4 quart saucepan. Stirring constantly, pour in the rice in a thin slow stream and cook briskly, uncovered, for 10 minutes. Drain the rice in a sieve or colander and set it aside. In a heavy 4 to 6 quart casserole with a tightly fitting lid, heat ¾ cup of the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the sliced onions and stirring constantly, fry them for 7 to 8 minutes, or until they are soft and golden brown. Watch for any

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sign of burning and regulate the heat accordingly. With a slotted spoon, transfer the onions to paper towels to drain. Add the cashews, almonds, pistachios and raisins to the ghee remaining in the casserole and, adding up to 2 tablespoons more ghee if necessary, fry the nuts and raisins for about 1 minute, or until lightly browned. Then transfer to a bowl. Add the ginger, garlic, cumin and red pepper to the ghee still in the casserole (again add a little more ghee if you need it) and stirring constantly, cook for a minute or so. Place the meat in the casserole, add the remaining teaspoon of salt, and stir over high heat until the cubes of meat are lightly browned on all sides. Stirring well after each addition, add the Spiced Saffron Rice with Lamb (CONTINUED) cinnamon, cloves, peppercorns, cardamon seeds, mace, nutmeg, 3/4 cup of stock, and the yoghurt-and-cream mixture. Reduce the heat to low, cover the casserole tightly, and cook for 15 minutes. Then remove the casserole from the heat and let it rest covered for 3 to 5 minutes. With a slotted spoon transfer the cubes of meat and the cardamon stick to one bowl, the cooking liquid and its seasonings to another. Wash the casserole and dry it thoroughly. Preheat the oven to 375 degrees. Pour 2 tablespoons of ghee into the casserole and tip it from side to side to coat the bottom evenly. Pour in half the reserved rice, smoothing it evenly with a spatula and sprinkle a tablespoon or so of the saffron and its soaking water over it. Scatter half the meat on top and place the cinnamon stick in the center. Stir the remaining ¾ cup of stock into the bowl of the reserved cooking liquid and add a cup or so of the mixture to the casserole, pouring it slowly down the sides. Add all of the remaining rice and, over that, the rest of the lamb cubes. Sprinkle the top with the remaining saffron and its water and pour the last of the cooking liquid into the casserole as before. Cover the casserole with a sheet of foil, crimping the edges to hold it firmly in place, and place the lid on top. Bake in the middle of the oven for 20 minutes, or until the lamb and rice are tender and most of the liquid in the casserole has been absorbed. To serve, mound the entire contents of the casserole on a large heated platter and sprinkle with the reserved fried onions, cashews, almonds, pistachios and raisins. In India, this festive dish would be further garnished with small sheets of edible silver leaf. *** Ghee is Indian clarified butter. In North America, making ghee is very easy as any butter can be clarified to turn into ghee. In India however, ghee is made from scratch -- you boil raw milk to get cream, churn the cream to make fresh butter, and then boil the butter to make ghee. Despite all that work, almost every Indian home makes his/her own ghee. Ghee is a saturated fat as it comes from animal fat. It is not good to eat in large quantities, or if

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you have high cholesterol or heart problems. However, ghee has no hydrogenated fat if made from pure butter, and is considered healthier for that reason, if eaten in moderation. According to Ayurveda, ghee aids digestion more than butter or any other cooking oil. It also helps boost the immune system. Ghee is used as a base for herbal ointments and also used directly as a massage oil.

dfg Sides and Vegetables Green Beans in Mustard Sauce

Janice

1 lb. whole green beans (fresh or frozen) 1 tbsp. prepared grained mustard Salt and pepper Juice of 1 lemon 2-3 tbsp. melted butter or olive oil Cook the beans for 5 minutes in boiling salted water. Drain them well and return to pan. Combine the remaining ingredients to make a sauce and add this to the beans. Toss well and serve hot. Serves 6.

Indian Salad • • • • • • • • •

Doreen

1 Onion 1 Carrot 1 Tomato 1 small Cucumber A few sprigs of Fresh Green Coriander (Hara Dhania) A pinch of Fenugreek Leaves (Methi Pattay) The juice from 1 Half Lemon or 1 small Lime Salt (to taste) 1) Peel the carrot, cucumber and onion and cut all the vegetables into very thin slices. 2) Arrange in layers on a plate (The most popular order seems to be, from the bottom up, carrot, onion, cucumber and tomato). 3) Sprinkle chopped coriander, crushed fenugreek leaves, salt and lemon juice on top and serve. 9

http://www.angelfire.com/country/fauziaspakistan/indiansalad.html

vcbcv Naans Marilyn

Janice

Prepared Mint Chutney

Fresh Coriander Chutney

Marilyn

3 ounces fresh coriander leaves 1/2 to 1 fresh hot green chili 1 1/2 tbsp. lemon juice 1/2 tsp salt. 1/2 tsp ground, roasted cumin seeds. freshly ground black pepper - to taste, Combine all the ingredients in the blender. Blend until you have a paste. Serve in a small glass bowl. (non metallic)

Pumpkin Fugadh

Elaine

1/2 kg Diced butternutPumpkin/squash(1.1 lb) 1 Finely chopped onion 1 Finely chopped tomato 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric 4 tablespoon oil 400 ml coconut cream(About 1 1/2 cup) 200 ml water (about 1 cup) Salt to taste with coriander leavesfor garnish Heat oil and cook mustard seeds until they burst. Add chopped onion andfry until tender. Add chopped tomato and tumeric, cook brieflyapproximately 2 minutes). Put in the diced pumpkin, salt and water. Stirwell to coat the pumpkin. Add coconut cream. Cover and cook until pumpkinis soft (this depends on how small/large you dice.) Garnish with choppedcoriander.

Pakistan Apricot Chutney

Marilyn

450 g (1 lb) 3 cups dried apricots, finely chopped 5 ml (1 tsp) garam masala 275 g (l0 oz) 1 1/4 cups soft light brown sugar

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450 ml (16 fl oz) scant 2 cups malt vinegar 5 ml (1 tsp) ginger pulp 5 ml (1 tsp) salt 75 g (3 oz) 1/2 Cup sultanas 450 ml (16 fl oz) scant 2 cups water 1. Put all of the ingredients into a medium saucepan and mix them together thoroughly. 2. Bring the mixture to a boil, then turn down the heat and simmer for about 30 to 35 minutes, stirring occasionally as it cooks. 3. When the chutney has thickened to a fairly stiff consistency, transfer it to 2 - 3 clean jam jars and leave to cool thoroughly. This chutney should be covered tightly with a lid and stored in the fridge.

Deserts Gujbhath

Lynn

2 cups of rice (Chawal) (presoaked) 4 cups of carrots (Gaajar) (grated) 2 cups of sugar 5 cardamom Pods (Choti Ilaichi) 5 cloves (Loung) A few drops vanilla essence (Kewra) ½ cup clarified butter (ghee) or cooking Oil Take a pot of water and add rice to it. When the water starts to boil, and the rice is half done, drain and keep aside. In the pot add the oil/ghee and heat it. Fry the small cardamoms and cloves in it lightly. Add the sugar, carrots, and rice. Mix together and cover and cook on very low heat until the rice is done, water is dried and the carrots have become very tender. Serving Suggestions: Serve chilled by itself or with fresh cream. Degree Of Difficulty: Medium Recipe Category: Dessert http://www.angelfire.com/country/fauziaspakistan/gujbhath.html

Ras Malai

Marilyn

900 grams of ricotta cheese 1 3/4 cups granulated sugar (1 cup plus 3/4 cup) 4 tbsp ground pistachios 11

1 litre of 1/2 and 1/2 cream 1/2 tsp. ground green cardamom seeds. a pinch of nutmeg slivered almonds for garnish chopped pistachios for garnish 1. Preheat the oven to 350 *F. Lightly grease a 9x9 inch pan. 2. Beat the ricotta cheese, add 1 cup of the sugar, and the ground pistachios together well and then press into the pan. 3. Bake for 40 minutes. Remove from oven and cool. 4.Add the ¾ cup sugar, the ground cardamom and the nutmeg to the cream and simmer over low heat for about 15 min. Remove from the heat. Cover and cool. 5. Cut the cheese mixture into squares. Add to the cream mixture. Sprinkle with some slivered almonds and pistachios and refrigerate for several hours

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