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In general Pakistani food is exceedingly well known for possessing full flavor. Most of the distinctive Pakistani dishes are very spicy. The cuisine and recipes vary depending on the specific area of Pakistan that the recipe hailed from.
The majority of Pakistani cooking recipes contain meat. Most main courses also contain curries, and some vegetables such as spinach, okra, potatoes, bitter gourd, rutabaga, eggplant and cauliflower. Lentils also receive favor in Pakistani cooking since it is an inexpensive filler.
Pakistani meals are usually accompanied by bread, unless the meal contains rice. The favorite bread is a flat round bread by the name of roti.
Although many different recipes are listed on the Internet to make Pakistani meals, it is interesting to at least see what is used for various specialties.
Tandoori Chicken is one of the most favorite of Pakistani cooking in the Western world. A tandoor is a special open clay oven used in making Tandoori chicken, however Americans tend to use what’s handy to make it, most often using outdoor grills.
Marinating the chicken parts in yogurt, lemon juice, garlic, cumin, ginger root, coriander, black pepper, garam masala, ground cloves and cardamon makes classic Tandoori chicken. The typical recipe also suggests red food coloring, but that does not alter the taste either way. The chicken must remain in the marinade for at least 8 hours and up to 48 hours. The meat is then grilled. The spice marinade makes the chicken taste absolutely incredible. If you prefer your Tandoori Chicken very hot, you may also add cayenne to taste, to the recipe.
Tika Masala is also an American and British favorite. This kind of chicken is made with a marinade first which contains yogurt, minced ginger, crushed garlic, white pepper, cumin powder, mace, nutmeg, green cardamon powder, chili powder, tumeric, lemon juice and vegetable oil. The marinade containing the chicken pieces, usually boneless chicken breasts, which have been cut into small 2-inch cubes, is then refrigerated for at least 8 hours. The chicken is then cooked in a hot oven for about 8 minutes or so, it is then drained and cooked for another two or three minutes.
A special sauce is served along with the Tika Masala and it is made of tomato paste, tomato puree, chopped tomatoes, ginger paste, garlic paste, green chilies, chili powder, cloves, green cardamons, salt, butter, cream, fenugreek and fresh ginger. Honey is added to taste. When the sauce is ready, it is served with the chicken. If you like things extra hot, you have but to add cayenne to the recipe.
The popularity of Pakistani cooking cannot overlook the use of Kababs not to be confused with kabobs, which are skewered meat and vegetables served on the skewer. Pakistani Kababs involve meat that is grilled or sometimes fried in a hot oily pan. Often the meat is stuffed with different spices and spicy mixtures. Popular meats used for this include beef, chicken and lamb and they too have achieved their unique flavor due to marinating the meat before grilling. Pakistani cooking never uses pork due to religious constraints.
write by Harold