Pakistani cuisine

  Pakistani cuisine - a unique cuisine, with an Arabian, Turkish and Indian traditions. Roti (roti) - bread, Chavan (chawal) - rice, sabzi (sabzi) - vegetables and gosht (gosht) - meat - these are the four main components of the Pakistani food. Almost at every meal Pakistanis use naan (naan) - the most popular type of bread.

    Widely used wheat and other flour products. Chapatis, unleavened bread, like a Mexican tortilla - the most common form of dietary food. Pakistanis also love lassi, milkshake yogurt or cottage cheese with cream. Some dishes use special light butter, ghee (ghee). To make the dish spicy, many cooks use spices, spices and fruits.

    Muslim conquests also contributed to the Pakistani cuisine. Koran ban pork and alcohol addiction cause other Pakistanis: beef, lamb, chicken (in large quantities) and fish.

    The most popular and favorite drink Pakistanis - tea, that is there is called "chai". This drink, as well as in Russia, is drunk at any time of year. During the hot summer months are also popular lassi and juice from sugar cane.

Recipes Pakistani cuisine:

    Karhan Gosht

    Composition

• 1 kg mutton or chicken
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp svezheizmelchennogo black pepper
• 1/2 tsp pepper (chilli)
• 6.5 medium-sized tomatoes
• 4.3 green chili
• 4 tsp Rast. Oil
• Salt to taste

    Cooking
pot or kettle to put the meat with garlic and ginger and cook over medium heat. Next, add 3 cups of water, cover and simmer over low heat until the meat is tender *. Add all except tomatoes and green. chili. Increase the heat to boil out the water and then add the tomatoes and peppers. Cover and simmer over low heat for 5-10 minutes. When the tomatoes are soft, increase the heat to evaporate all the water. As a result, the gravy should be quite a bit. Served with naan bread. * If using chicken, no need to add water


    Naan

    Composition

• 6 cups flour
• 6 tsp dry milk
• 200 g margarine or grow. Oil
• 1 cup evaporated milk
• 2ch.l. soda
• 1 egg
• 1 tsp Yeast

    Preparation :-
    Mix all the ingredients and knead the dough. Then leave the dough at room temperature for 2-3 hours, covered with a damp cloth. Next, divide the dough into 12 equal pieces and roll each piece to cakes, which should be as thin. Bake in the oven at 350 degrees. to light brown cakes.

    Gaillard Ka Halva

    Composition

• 1 kg of grated carrots
• 1 cup sugar
• 1 tbsp Rast. Oil

green cardamom seeds (from 4-5 small. boxes)
Khoi soft cheese (like Italian cheese Rikkota)
Dried fruit (raisins, pistachios, almonds)
5.4 tbsp dry milk
    Preparation
    Add the cardamom in carrots and cook it on low heat. When the mixture becomes soft and the moisture evaporates, add the sugar and simmer again. Then add the oil, Khoi, dried fruit and milk and cook over high heat until the evaporation of moisture. You can eat halva both hot and cold.

                                                                                                                              Usama
                                                                                                                            Lahore,Pakistan