The Pakistani Kitchen

Kadhi, also known as Karhi, is a cherished dish in Pakistan, deeply rooted in tradition and home-cooked with love. This comforting stew, made with a tangy yogurt and gram flour base, is brought to life with crispy pakoras, infusing each bite with warmth and nostalgia. The aroma of spices like turmeric, cumin, and fresh curry leaves simmering on the stove is a familiar and heartening scent in many Pakistani homes.

For many, Kadhi pakora is more than just food—it's a piece of family history, often prepared for gatherings and special occasions. It embodies the essence of home, with each spoonful evoking memories of loved ones and shared meals. Even as its popularity spreads worldwide, this dish remains a beloved comfort, a testament to the enduring bonds of tradition and the comforting power of a lovingly prepared meal.

Egg Curry انڈے کا سالن

The origins of Pakistani egg curry, like many traditional dishes, are not precisely documented but can be traced back to the rich culinary heritage of the Indian subcontinent. Eggs have long been a dietary staple in the region due to their affordability, versatility, and high nutritional value.

The dish likely evolved over time as a result of cultural exchange and adaptation. Eggs were readily available and used in various cuisines across the Indian subcontinent, including Pakistan. The concept of cooking eggs in a spiced gravy would have been a natural progression, given the abundance of spices and culinary techniques in the region.

Pakistani egg curry, also known as Anda Curry, bears similarities to other egg curry dishes found in neighbouring countries, however each region adds its own unique twist by incorporating local spices, ingredients, and cooking methods.

Over the years, Pakistani egg curry has become a beloved comfort food enjoyed by people of all backgrounds. It’s often served in homes, restaurants, and street food stalls throughout Pakistan, showcasing the nation’s rich culinary diversity and heritage. Here I’ve added dry fenugreek to give it increased depth.

Aloo Methi (fenugreek and potato)

In Pakistani cuisine, the combination of methi (fenugreek leaves) and aloo (potatoes) is quite popular. One classic dish is ‘Aloo Methi’ where fenugreek leaves are sautéed with potatoes and spices with a little garlic and butter. The bitter notes of methi complement the earthiness of potatoes, creating a flavorful and aromatic dish. The leaves are washed thoroughly and separated from the stem, before being cooked with seasoned potatoes, resulting in a delicious side dish or filling for flatbreads.

The blend of spices used varies, but common ingredients include cumin, coriander, turmeric, and chili powder, contributing to the rich and balanced taste of Aloo Methi.

Here served with masoor daal (lentil)

A Peach Galette is a delightful French pastry that features a free-form, rustic crust wrapped around a filling of fresh, juicy peaches. The crust is typically made from a simple combination of flour, butter, and sugar, giving it a flaky and buttery texture. The peaches, often sliced and arranged in a circular pattern, are sweetened with sugar and sometimes enhanced with a hint of cinnamon or other complementary spices. Galettes are baked until the crust is golden brown, and the result is a deliciously imperfect and flavorful dessert. Here served with a dusting of crushed pistachio and vanilla ice-cream.

Suji Ka Halwa is another popular Pakistani dessert made from semolina (suji/rawa), ghee, sugar, and water or milk. It's often flavored with cardamom and garnished with nuts. This sweet dish is enjoyed on various occasions, including religious festivals like Eid, as well as weddings and special celebrations. Suji Ka Halwa is also a common choice for breakfast or as a treat during cold winter mornings.

Jalebi is a popular and cherished sweet dish. It’s is made by deep-frying wheat flour batter into pretzel or spiral shapes, which are then soaked in sugar syrup. The result is a sweet, syrupy treat with a crispy exterior and a juicy, succulent interior.

Key features of jalebi include its vibrant orange or yellow color, thanks to the use of saffron or food coloring in the batter. The sugar syrup adds sweetness, and sometimes cardamom is used to enhance the flavor. Jalebis are often enjoyed during special occasions, festivals, and celebrations.

In Pakistan, you can find jalebi being sold at traditional sweet shops, particularly during festive seasons like Eid. It's a delightful and indulgent treat that holds cultural significance in Pakistani cuisine.

Dumm kebab, involves slow-cooking marinated meat in a sealed pot, allowing the flavors to intensify. Typically, it's made with either beef or mutton. The marinated meat is cooked on low heat, often with spices like cardamom, cinnamon, and cloves, giving it a rich and aromatic taste.

The tradition of Dumm Kebab is deeply rooted in Pakistani cuisine, and it's often prepared on special occasions or festive gatherings. It's commonly served with naan or rice. The slow-cooking method enhances the tenderness of the meat and infuses it with the blend of spices. It's a dish that brings people together to enjoy the rich flavors and celebrate moments of joy.

Keema Biryani is a delightful variation of the traditional Biryani in Pakistan, featuring spiced minced meat (keema) layered with aromatic rice. This flavorful dish combines the richness of minced meat, fragrant spices, and long-grain basmati rice, creating a unique and satisfying culinary experience.

The preparation of Keema Biryani involves cooking the keema with a blend of spices like cumin, coriander, garam masala, and others. The meat is then layered with partially cooked rice before being slow-cooked or dum-cooked to allow the flavors to infuse. The result is a harmonious blend of savory meat and aromatic rice, often garnished with fresh coriander, mint, and fried onions.

In Pakistan, Biryani is more than just a meal; it’s a cultural phenomenon. It holds a special place in celebrations, festivals, and family gatherings. Biryani is often associated with joyous occasions and is considered a symbol of hospitality. The diverse regions of Pakistan may have their own variations of Biryani, each with unique flavors and cooking techniques.

Whether it’s Keema Biryani or another variant, the tradition of sharing Biryani brings people together, fostering a sense of community and celebration in Pakistani culture.

Milk Burfi is a popular sweet treat in Lahore, as well as in many other parts of Pakistan. It is a delicious and traditional dessert made from condensed milk, sugar, ghee (clarified butter), and sometimes flavored with cardamom or other aromatic ingredients. The mixture is cooked until it thickens and then set into square or diamond-shaped pieces. After setting, the burfi is often garnished with nuts like almonds or pistachios.

In Lahore, you can find Milk Burfi in sweet shops and confectioneries throughout the city. It’s a favorite among locals and is often enjoyed during festivals, celebrations, and special occasions. The sweet, rich, and creamy flavor of Milk Burfi makes it a delightful indulgence for those with a sweet tooth.

Gulab Jamun is a popular sweet in South Asian cuisine, including Pakistan. It consists of deep-fried dough balls, often made from milk solids such as khoya or milk powder, which are then soaked in a sugary syrup. The syrup is flavored with rose water or cardamom, giving it a distinct aroma.

In Pakistan, Gulab Jamun is enjoyed throughout the year, especially during festive occasions and celebrations like Eid. It is a common dessert served at weddings, family gatherings, and other special events. The sweetness and richness of Gulab Jamun make it a favorite treat, and it's often accompanied by other traditional Pakistani sweets and desserts.

Whether enjoyed warm or at room temperature, Gulab Jamun is a delightful indulgence that adds a sweet touch to various festivities in Pakistan.

Gajar Ka Halwa گجر کا حلوہ

Carrot Halwa is a popular dessert, especially during festive occasions like weddings and celebrations. This sweet dish is made with grated carrots, cooked in ghee (clarified butter), milk, sugar, and flavored with cardamom. It's garnished with nuts like almonds or pistachios, and embellished with warak or gold leaf.

The tradition of enjoying Gajar Ka Halwa is deeply rooted in its cultural fabric. Families often prepare this indulgent dessert during winter months, when fresh and sweet carrots are abundant. The rich and warm flavors of Gajar Ka Halwa make it a comforting treat, creating a sense of togetherness and joy during special events.

Kofta Curry is a delicious and flavorful dish made with spiced meatballs (koftas) that are cooked in a rich and aromatic curry sauce. Here's a basic recipe for making Pakistani Kofta Curry:

**Ingredients:**

For the Koftas:
- 500g ground beef or lamb
- 1 small onion, finely chopped
- 1/4 cup gram flour (besan)
- 1 tsp ginger-garlic paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying

For the Curry Sauce
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup plain yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder (adjust to your spice preference)
- 1/2 tsp turmeric
- Salt to taste
- 2-3 tablespoons cooking oil
- Fresh cilantro leaves for garnish

**Instructions:**

1. **Prepare the Koftas:**
- In a mixing bowl, combine the ground meat, chopped onions, gram flour, ginger-garlic paste, ground cumin, ground coriander, red chili powder, and salt.
- Mix well and form small meatballs (koftas) from the mixture.
- Heat oil in a deep pan and fry the meatballs until they are browned on all sides. Remove them and set them aside.

2. **Prepare the Curry Sauce:**
- In the same pan, add more oil if needed and add the chopped onions. Sauté until they turn golden brown.
- Add the minced ginger and garlic and cook for a couple of minutes.
- Add the chopped tomatoes and cook until they soften and the oil starts to separate.
- Stir in the ground cumin, ground coriander, red chili powder, turmeric, and salt. Cook for a few minutes.

3. **Combine Koftas and Curry:**
- Add the fried koftas to the curry sauce and mix gently, allowing them to simmer in the sauce for a few minutes.

4. **Finish the Dish:**
- Stir in the yogurt and cook on low heat, allowing the curry to thicken and the koftas to absorb the flavors.

Optional - 2-3 drops of kewra water for fragrance

- Garnish with fresh cilantro leaves before serving.

Kofta Curry is typically served with naan, roti, or rice. I hope you enjoy this flavorful and satisfying dish.

A Pakistani dallah pot is a traditional coffee pot used in the preparation of Arabic or Turkish coffee. While the term "dallah" is more commonly associated with Arabian coffee pots, the cultural influence extends to various regions, including Pakistan. These pots typically have a distinctive shape with a long, curved spout, a wide base, and a handle. They are often made of metal, such as brass or copper, and are adorned with intricate engravings or patterns.

In Pakistan, the dallah pot is used not only for brewing coffee but also as a symbol of hospitality and cultural heritage. It reflects the rich traditions and influences that have shaped Pakistani culture over the years.

Okra بھنڈی

In Pakistan, okra is commonly known as "bhindi," and it holds a significant place in the country's culinary landscape. One popular dish is "Bhindi Masala," where okra is stir-fried with a blend of spices such as cumin, coriander, turmeric, and chili powder. It's often paired with tomatoes and onions, creating a flavorful and savory side dish.

Here’s a simple recipe for Bhindi Masala,

**Ingredients:**
- 250g fresh okra (bhindi), washed and dried
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tsp nigella seeds
- Fresh coriander leaves for garnish

**Instructions:**
1. Trim the ends of the okra and cut them into 1-inch pieces.
2. In a wok heat oil over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
6. Add the okra pieces and mix well, ensuring they are coated with the masala.
7. Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally to prevent sticking. The okra should be tender but not mushy. Scatter the nigella seeds towards the end.
8. Garnish with fresh coriander leaves.
9. Serve hot with fresh naan or rice.

Enjoy your flavorful Bhindi Masala!

Nargisi Kofta نرگسی کوفتہ is a traditional Mughlai dish in Indian cuisine. The word “Nargisi” is derived from the Persian word “Nargis,” which means narcissus flower. This dish is named after its appearance, as the koftas (meatballs) are meant to resemble the shape and color of a narcissus flower. The dish typically consists of hard-boiled eggs wrapped in a flavorful mixture of spiced minced meat (usually lamb or beef), along with aromatic spices, herbs, and sometimes nuts. The meat-covered eggs are then deep-fried until they achieve a golden-brown color. Nargisi Kofta is often served with a rich and creamy gravy, which can be tomato-based or a combination of yogurt and cream, seasoned with various spices. It’s a classic example of the elaborate and luxurious cuisine that was popular during the Mughal era in India, known for its intricate flavors and presentation. #meatballs #kofta #subcontinent

Heartwarming chickpea and potato curry چنے اور آلو کا سالن cooked with aromatic spices and tomatoes, ideally with chopped coriander (was out of it) Perfect with any bread or naan to comfort and soothe these uncertain times.

Know that the secret of the arts, is to correct nature. What a beautiful mind he must have. 💙 “Nakashi art” refers to a traditional form of hand-painted art, often found in the Indian subcontinent. The term “Nakashi” essentially means “painting” or “artwork” in Urdu and Persian. This type of art is characterized by intricate and detailed brushwork, often depicting scenes from mythology, literature, or daily life. Nakashi art is commonly seen in various forms, including miniature paintings, wall murals, and decorative objects. Artists who practice Nakashi art use a variety of colors and techniques to create vivid and detailed images. It’s a skill that has been passed down through generations and continues to be a part of the cultural heritage of the region. #naqashiart #young #pakistaniboy #handpainting #sotalented #skillful #pakistan @ubaid_wajid_ 🙏🏼 #multan

Alu Samosa,always a favourite! These one’s stuffed with potatoes, peas and spice.

Arabic Trifle

Made with layers of madeleine sponge, cream (with a hint of confectioners sugar and orange blossom water) apricots, crushed amoretti biscuits, white chocolate, and toasted almonds. What’s not to like?

Aubergine and Chickpea اوبرجین اور چنے
cooked in aromatic spices, perfect with yogurt and naan bread.

My dear Papa, with now, proclaimed King Charles lll. A new era bigins, with comforting tradition. What an honour it was for him. Long love the king! And long love my papa!

We no longer have a Queen. An end of an epoch. A very dark, and sad day, indeed.

Her Majesty Queen Elizabeth ll signed herself, ‘Your servant.’ What an incredibly humble and dutiful servant she has been, to us all. She was always there, to ease us through any process of change. A truly remarkable lady, driven by faith and sacred duty. We’ve lost someone very special today. Time for you to rest now ma’am. May you rest in peace. 1926-2022

My deepest sympathy to the royal family.

God save the king.
8.09.22

https://www.instagram.com/p/Cg4b1aGsMsf/?igshid=YmMyMTA2M2Y=

Mango Kulfi ice cream with pistachio, مینگو قلفی is the sub-continents answer to branded ice cream. Growing up, I remember the Kulfi vendor carts around Bhabra Bazzar in Karachi and in and around Saddar area of Karachi. Kulfi is a timeless ice-cream, which comes in a few flavours: cream (malai), cardamom, saffron and pistachio. Unlike ice-cream,Kulfi is not whipped, milk is condensed with sugar, resulting in a solid dense dessert. People crave the cold, velvety ice cream after a heavy meal to cool their heart burn. Traditionally it’s served out of a tin cone. Irfan Ahmed, a Kulfi shop owner at Parana Qila, said he still sells around 1000 Kulfis a day. I made these for a small gathering at my place, which went down a treat! Here served in a Multani Plate famous for its blue.

https://www.instagram.com/p/Cg4bNc6s6qg/?igshid=YmMyMTA2M2Y=

Mango Kulfi ice cream with pistachio مینگو قلفی is the sub-continents answer to branded ice cream. Growing up, I remember the Kulfi vendor carts around Bhabra Bazzar in Karachi and in and around Saddar area of Karachi. Kulfi is a timeless ice-cream, which comes in a few flavours: cream (malai), cardamom, saffron and pistachio. Unlike ice-cream,Kulfi is not whipped, milk is condensed with sugar, resulting in a solid dense dessert. People crave the cold, velvety ice cream after a heavy meal to cool their heart burn. Traditionally it’s served out of a tin cone. Irfan Ahmed, a Kulfi shop owner at Parana Qila, said he still sells around 1000 Kulfis a day. I made these for a small gathering at my place, which went down a treat! Here served in a Multani Plate famous for its blue. . . . #kulfi #mango #icecream #traditional #authentic #dessert #subcontinent #betterthanbrandicecream

https://instagram.com/p/Cgxc3dsrkj_/

Its summer, it can only mean one thing ..any one know, what these are used for?

https://instagram.com/p/CeY3Z8QMHLP/

My Eton Mess, Strawberry Cream Gâteux To commemorate her Majesty’s Platinum Jubilee, i baked this wonderful cake, with a light vanilla sponge, slathered with whipped cream, strawberries and pink crushed meringue, for a small garden party, I’ve been invited to by a neighbour. The first one I made (see my stories was not how I had envisaged it to turn out, and then had to bake another one (i always bake two just in case!) I hope they like it! Happy Weekend! 🍾🥂🇬🇧🇬🇧🇬🇧 . . . #cake #platinumjubilee #feedfeed #strawberry #cream #sponge #meringue #gardenparty

The Camel Driver and the President.
First Lady, Jacqueline Kennedy, and her sister Lee Radziwill, seen hère meeting impoverished camel driver, Bashir Ahmad. Ahmad had formed a surprising friendship,with U.S President Lyndon Johnson, when Johnson had stopped to shake Bashirs hand on the roadside, the previous year, whilst visiting Karachi, Pakistan, on behalf of President Kennedy; and had asked him casually to ‘come see me sometime’ The illiterate camel driver then accepted the offer, and travelled to the United States to meet with Johnson & the Kennedy’s, with the press, hot on his heels. The vice-président funded his trip. Bashir was personally greeted by vice-président Johnson in New York City, and invited Bashir to Johnson’s ranch in Texas. During his week stay, he was also taken to Kansas City to meet ex-president, Harry S. Truman. Finally as a gesture of further good will, Vice-President Johnson made arrangements for Bashir to visit the holy city of Mecca, in Saudi. This act of friendship, brought tears to the eyes of the destitute camel driver. (Bashir died in the 1970´s at the approximate age of 57)
c.1962
Photos courtesy of the John. F.Kennedy Presidential Library and Museum, Boston

Date Shake
ڈیٹ شیک
Ramadan (day 5) Today I opened my fast with the most delicious Date Shake. Its made with only two ingredients. Dates and milk! (I used almond soy milk, you could use ordinary milk) You really don’t need to add anything else to this ‘elixir to life itself’ . It’s an instant ‘pick me up’ and absolutely nourishing and replenishing. Perfect at breakfast if you are on the go, or really anytime you feel. I used Medjool dates which are enjoyed for their natural sweetness, and are larger, darker and lend a caramel-like taste to the shake. They have a single pit, which needs to be removed. They’re often sold dried, so they are soft and sticky. They have numerous health benefits, with significant amount of fibre, and a variety of vitamins & minerals namely iron, potassium, B vitamins, copper and magnesium. .
I’d like to share the recipe. To make one glass, you simply need to pit 4 Medjool dates and add to the blender, add a little milk at first and blend to form a creamy consistency, now add more milk/soy milk to make up to a glass, and simply whisk until light and frothy. Pour into a glass and enjoy! .I will probably have a glass or two at dawn this morning, and aim to go for my normal morning run on this. Life goes on regardless of the corona pandemic and fasting! 🌸💕

Ramadan Kareem:

Yesterday (third day of Ramadan ) I opened my fast with a Date Milkshake (which I’ll show in the next post) Muslims break the long fast with normally a date or two or a replenishing drink. Then they go and perform the ten minute dusk prayer and return to have the meal. Yesterday I had a simple plate of homemade humous, sprinkled with sumac and homemade falafel, here adorned with pomegranate, olives and chopped parsley, drizzled with a good quality olive oil, served with some stoned baked pitta. That was it I’m afraid. I know by Pakistani standards that’s very simple. But I don’t normally eat heavy food, so why eat it during Ramadan? .. Muslims fast from dawn until dusk. Waking up to have a pre-dawn meal. I tend to have high protein and high fibre content, at this time, ideally a bowl of porridge and a few dates & plenty of water to see me through the day. Fasting may sound really difficult to do for non-muslims, but once you’ve got your head around the idea, it’s really not that difficult. You are essentially filling your stomach as you normally would do, (Just at different times) see it as a ‘tank’ or fuel if you like. And it’s really quite incredible how this tank releases the necessary energy through out the day. And by dusk, you can refuel until dawn. I only have the one Meal a day. I find it’s more than enough for me personally.
Alhumdulillah; by the grace of god) it’s never really been that difficult for me. I really do believe, if done properly and following a healthy diet it can be very beneficial for ones health. During Ramadan I find that not only do I half my calorie intake to around 900 calories, (I feel my optimum at this level) but I feel totally rejuvenated, mentally, physically and spiritually. It’s like ‘lockdown’ on another level. .