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International Cuisine CFUW
November 4
th
2009Pakistan
he
Cuisine of Pakistan
(Urdu:
یناتسکاپاناَک
ھ
) can be described as aduplicate of South Asian cuisine and other regions:Central Asia,Middle East. Pakistani cuisine is known for its richness and flavour 
T
WithinPakistan, cuisine varies greatly from region to region, reflecting thecountry's ethnic and cultural diversity. The cuisine in Eastern Pakistan, particularlySindhcan be very hot and spicy characterizing the South Asian flavour. Food inWestern Pakistan (and to some extentPunjab) particularly North-West Frontier  Province, Baluchistan,  Northern AreasandAzad Kashmir involves the use of mild aromatic spices and relatively less oil is used characterizing affinities to theIranianand 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,meatplays amore dominant role in Pakistani food, compared to other South Asian cuisines. 
 
AppetizersAloo Ki TikkiElaine
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 isnow ready.3. Mash the boiled potatoes. Add garam masala powder, red chilli powder, and salt. Mixto prepare the dough.4. Make small balls from dough and flatten each ball. Put one tablespoon of filling on theflattened 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
 
Tomato and Dhal Soup
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 isevaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently duringlast 15 minutes to prevent scorching.0
•
Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but notsmoking, 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 andremaining 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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