Pakistan

Food from Pakistan

Yorkshire Trip

 

Hi all, I’m now back at home after a week’s trip to South Yorkshire to visit my in-laws. My motherinlaw’s cooking is one of the best authentic Pakistani foods I’ve eaten so after watching her in the kitchen viewing the ingredients she uses, I bought my own stack of ingredients while being there!!

 

 

sheff edited

 

Ingredients: haldi (turmeric) powder, dhania (coriander) powder, cinnamon powder, black seeds, and gram flour.

One of my favourite side-dishes she made was Pakora’s – which gram flour is needed.

Pakoras are created by taking one or two ingredients such as onioneggplantpotatospinachplantain,paneercauliflowertomatochili pepper, or occasionally bread[2] or chicken and dipping them in a batter of gram flour and then deep-frying them. – Wikipedia

 

Unfortunately I didn’t take any pictures of the food (was too busy eating all of it!) but the variety was anything from chicken curry, egg curry, daal curry (lentils), chicken biryani, meat kofta with boiled eggs (which I would definitely like to try out!) and many more!

 

So for my next recipes there will be an asian twist to them as well as trying out some of my motherinlaw’s authentic Pakistani recipes! Yummy yum!

 

xxx The Wandering Cook 786 xxx

 

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Categories: Backpacking, General, My own mix, Pakistan, Passed down through family, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple Chickpea Curry Recipe – Vegetarian

 

Hi to all the cooking fans out there!

So sorry haven’t blogged for awhile, been another busy week. And unfortunately won’t be able to blog for another week as we’ll be visiting my motherinlaw but i’ll be recording some of her delicious foods!!

But for now, this post is dedicated to my version of the classic Chickpea curry. My husband and I are trying to venture onto vegetarian meals more and after realizing that I had a can of chickpeas in the cupboard, chickpea curry it was!

Chickpea curry22

 

Prep time: 5-10minutes

Cooking time: 30minutes (+45minute simmer time)

Servings: 2

 

Ingredients:

  • 1 can of chickpeas
  • 3 garlic cloves
  • Ingredients1 onion
  • olive oil for frying
  • 1tsp. cumin powder
  • 1/2 tsp. paprika
  • 1/4 tsp. cinnamon
  • 2tsps. ground coriander
  • 1/2 tsp. chili flakes
  • hot water
  • 1/2 can chopped tomatoes
  • 1 tsp. garam masala
  • 1 bunch of fresh parsley
  • salt and pepper

 

 

Method:

  • First start by preparing your ingredients, by finely chopping your onions and garlic. And wash and drain your chick peas. 
  • Also wash your parsley and roughly chop, including stalks.
  • Now start cooking by placing a medium saucepan with 3tbsps of olive oil onto medium-high heat.
  • Once the oil is hot, start by frying your onions and garlic till soft.
  • Next add your cumin powder, cinnamon, paprika and chili flakes. Stir and fry for a further 5minutes until the onions have browned from the spices.

Step2

 

 

  • Next add your chopped tomatoes and stir into the onions.
  • After, add in your chickpeas and stir thoroughly into the onion and tomatoes spice mix. Add hot water from the kettle to just cover over the chickpeas. 
  • Now add in your coriander powder, garam masala and salt & pepper to taste.

 

 

spice spoon

  • Now add in your chopped fresh parsley, stir and lower heat to the lowest setting. Cover and simmer for 45minutes.

 

 

Step6

 

  • Serve warm!

 

If you want more spice, then add tad more garam masalan and chili flakes to enhance the chili!

This recipe is also under the Category of ‘Winter Foods’ as I find the spice in this curry helps to warm you up!

 

Chickpea curry

Enjoy!

Coming up soon!

How to make Turkish vermicelli noodle rice

 

 

Where else to find The Wandering Cook786!

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www.facebook.com/thewanderingcook786

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Categories: 30minute meals, My own mix, Pakistan, Uncategorized, Vegetarian, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Authentic Pakistani Chicken Curry – with fenugreek and green peppers – RECIPE

My recent dinner party with guests got served this delicious main course…

Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤

This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.

Prep time: 25minutes

Cooking time:25mins (+45minutes simmer time)

Ingredients:

  • 3 large onions, sliced
  • 2 green peppers, sliced
  • 5-6 garlic cloves
  • 1tbsp. ground turmeric (i love this stuff)
  • 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
  • 1.5tbsp. coriander seeds
  • 5-6 potatoes peeled and cut into chunks (can add more if you like)
  • Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
  • 4-5tsps. methi (dried fenugreek leaves)
  • 1/2tsp. coriander powder
  • Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
  • Hot water from the kettle
  • Cooking oil

Utensils needed:

  • Blender

Method:

  • Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
  • In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
  • Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
  • Next add your green peppers and fry for another 2mins.

  • Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
  • Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
  • Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
  • Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.

  • Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
  • After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.

For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY

I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!

Enjoy!

Any questions feel free to comment below.

The Wandering Cook 786  xxxxxx

Categories: Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Vegetable & Chicken Biryani recipe review

Good news! Finally my camera-to-PC cable wire has come through the post so been busy all day trying to edit photo’s of my previous recipes and my experimental recipes.

As a sneak preview, here is my spicy biryani made with vegetables and some left over chicken pieces (great if you have leftover chicken from last night’s roast dinner!)

 

This was made after I bought ‘Shan’ spice mix, I’ve heard a lot about Shan and thought to try it out. After purchasing it, I studied the back on how use the spice mix and I was astounded with how much other ingredients you had to buy! From tamarind, ginger paste, garlic paste, curry leaves to green chillies which I didn’t have any of them. So I thought to add my own mixes and still use the spice mix but in my own fashion.

In this recipe I used mushrooms, fresh runner beans, peas, carrots, onions, garlic, coriander powder, and slices of courgettes. I fried the ingredients together in the frying pan while cooking the rice and putting the spice vegetable and chicken mix on simmer. After 30minutes I got an empty large saucepan and layer after layer I filled it wither one layer of cooked rice, with one layer of the vegetable/chicken spice mix, cooked on low heat for 5minutes and stir. Serve hot!

I will be posting a video tutorial and full method in the future as I definitely enjoyed this meal, only thing to be prepared with is that this Shan mix (Malay Chicken Biryani version) is very spicy, so use cautiously!

This was also one of my meals I made for Eid! ❤

P.S this can be a tasty vegetarian meal too just by excluding the chicken.

 

 

Categories: Malaysian, My own mix, Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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