Posts Tagged ‘pakistani’


chicken dam kebab (chicken kebab with coconut and almond)

April 21, 2021

Whoa! A chicken coconut kebab recipe!

chicken dam kebab

Thank you so much to Sidra at My Passion for Cooking for this wonderful recipe!

chicken dam kebab

1 lb. minced/ground chicken
1 tablespoon almond paste (I used a blender)
1 tablespoon dried/dessicated coconut (also used a blender)
1 teaspoon cumin powder
1.5 teaspoons crushed coriander seed
0.5 teaspoons allspice powder
1 teaspoon pepper (original recipe calls for white pepper)
1 teaspoon garlic paste
2 tablespoons ghee or mixed ghee/oil
4 tablespoons yogurt
4 tablespoons cream, milk, or coconut milk
salt, green chili paste, and ground red chili, to taste (original calls for 1.5 teaspoons of salt; even half of that is too much for me personally)

note: you may need to add breadcrumbs or flour if your minced chicken was as mushy as mine. Freshly ground chicken likely won’t need this, but the cheap packaged stuff from Aldi was almost wet before adding the yogurt.

Shallow fry, being careful not to let them dry out. To reheat, she recommends simmering them in minced fresh tomatoes and green chilis. Check out Sidra‘s photos to see how good they look simmered in that sauce!

recipe by Sidra from My Passion for Cooking

100% agree with Sidra that this is different than your everyday kebab. Easy, quick, no ultra-strong flavors so it would be great for a picky eater or a picky GI issue, and infinitely adaptable. I can see this being great with a bunch of leftover cilantro inside (like Shabnam’s lemon meatballs) or substituting the ground almond with cashews, walnuts, pine nuts, or whatever you have in the house. You could add garam masala for an extra kick of flavor, or leave out the garlic if your gastro issues prefer it. Don’t get me wrong; these are NOT bland. They are subtle, with a creamy coconut aftertaste. They reheat very well. I plan to make a few pounds of these and freeze them. Honestly I have been eating them straight out of the fridge, but I could see these being amazing served with absolutely anything. I’d eat these with couscous and a cucumber salad. I would eat these as sandwiches, stuffed into pita with lots of greens. They’d probably be perfect with peanut-coconut asparagus or sesame-peanut eggplant. But they’re also just perfect eaten with whatever veggies you have lying around, or, in my experience, crammed into your mouth in a rush to catch the bus!

Definitely a recommended recipe! Adding this to the “rotation” tag because this one is a keeper.


sarson ka saag (vegan greens)

September 4, 2012

some combination of mustard greens (sarson), spinach (palak), chenopodium leaves (lamb’s quarter are similar to the bathua leaves called for by the recipe) or whatever dark, rich greens you have
5 tablespoons olive oil
Ginger,sliced 2 one-inch pieces
Garlic,sliced 6-8 cloves
2 med onions,sliced
4 green chillies
Salt to taste
Cornmeal 2 tablespoons
(optional) squirt of lemon juice, 1/2 tsp. garam masala

Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.

Chef’s Tip
You can add baby turnips to the saag for a variation.


recipe from sanjeev kapoor


jalebi / jalaibi / jilawii / jilebi / jeri / zoolbia / zlebia / zalabiyah

December 5, 2011

my housemate recently picked up a container of self-rising flour. i’ve never cooked with it before, and felt a bit clueless about it when i saw it. i still have a lot of questions – can it be used with yeast?

i knew this as an indian and pakistani snack… apparently, however, it’s also enjoyed in nepal, bangladesh, iran, egypt, lebanon, syria, the maldives, morocco, algeria, tunesia, and libya. wow…

Self rising flour 1 1/2 cup
Water to mix (?)
bag with a corner cut
Oil for frying
Sugar 2 1/2 Cups
Water 1 1/2 Cups
Green Cardamom

Make sugar syrup by boiling water, sugar and illaichis (note: cardamom) for few minutes. put aside and let it cool down to a warm temperature.
Mix flour with water. The consistency of the batter should resemble that of a cake batter or pancake batter.
Beat it with an electric beater for couple of minutes until all the lumps are well mixed. put the batter in a piping bag or a bottle with small nozzle.
Heat oil in a fry pan and squeeze the batter out in a circular motion, starting from inside out. Make 5-6 jalaibis at a time.
When light golden in colour, take them out and put it in the syrup. (Note that the syrup should not be hot, rather luke warm.)
Make another batch of jalaibis and when they are fried, take the syrup ones out in a strainer and add the newly fried ones in the syrup.


thx pakirecipes


alloo aur keema kay rolls / pakistani potato and beef fries

December 4, 2011

this super-affordable meat-stuffed potato roll pakistani recipe comes from cooking with bj.

i like the idea of doing something new with leftover mashed potatoes. i never considered frying them in any way besides a leftover-mash-pancake… this sounds fun!

1\2 kilogram potatoes
2 teaspoon salt
1\2 teaspoon black pepper
250 grams lean minced beef
1 teaspoon garlic paste
1 teaspoon ginger paste
1\2 teaspoon chilli powder
1\2 cup water
1\2 teaspoon black pepper, powder
1 tablespoon vinegar
1 large egg, beaten
– – bread crumbs for coating
– – oil for deep frying

How to Cook:
1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.
2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in 1 teaspoon salt and black pepper. Chill mashed potatoes until cold.
3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, black pepper, water and remaining salt to it.
4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat; add vinegar and keep aside to cool.
5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the center and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape.
6. Dip rolls first in egg and then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray.
7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil.

This recipe serves 8 people.
Preparation Time: 15 minutes.
Cooking Time: 35 minutes.