Qeema Kachori

Ingredients

• 300 grams Minced meat (chicken, mutton, or beef as desired)
• 2 chopped onions
• 6 tbsp. oil and oil for frying
• 2 piece chopped ginger
• Chopped coriander (as required)
• 500 grams Maida
• 1 ½ tsp turmeric powder
• 1 tbsp. all spices powder
• 1 tbsp. red pepper (crushed)
• 1 ½ tbsp. cumin seeds (crushed)
• 4-6 tbsp. ghee or butter
• 3 tbsp. ginger garlic paste
• Water (as required)
• Salt (to taste)

Recipe

The dough is prepared by mixing butter, maida, and salt by kneading with small amounts of water and then it is allowed to sit for half an hour. Oil is added in a wok and the meat is added along with other spices like onions, chopped ginger, ginger garlic paste, coriander, turmeric powder, garam masala, red pepper, and cumin seeds. Water is also added so that it helps the cooking process of meat. When the meat is soft and the water is dried, it is made sure that it is cooked properly and it not raw. Small portions of dough are taken and they are flattened to make the kachori, and the stuffing of meat is added. The sides of the dough are joined together to give the shape of kachori. The kachoris are then deep fried in a pan on medium heat and they are served warm while they are crispy and golden.

Amrasa, Batkhela Malakand Recipe

Ingredients

Rice flour (1 kg)

All-purpose flour (1/4 kg)

Sesame seed (1/2 cup)

Water (1 cup)

Sugar (1/2 kg)

Oil (1/4 kg)

Recipe

Roast the sesame seeds till they are light golden.

In a bowl mix rice flour and all-purpose flour.

Put a pan on stove and add sugar and water into the pan. This will convert into sugar syrup.

Add rice flour and all-purpose flour into the syrup and keep stirring, after almost five minutes take it off the stove.

Keep mixing and once it is cool enough kneel it with the help of your hand. It will convert into a hard dough.

Roll the dough with the help of a dough roller into a thick layer. Cut it into desired shape with the help of the rim of a cup or glass. Sprinkle some sesame seeds on top and press a little.

With the help of fork poke some holes in the middle and put it in the oil to fry. Once it turns golden brown it is ready, dish it out and serve it.

Patisa by Amritsari Recipe

Ingredients

Chickpea flour (1 cup)

All-purpose flour (1 cup)

Oil (1/2 cup)

Sugar (2 cup)

Full fat Milk (1 tbsp.)

Water (1 cup)

Glucose syrup (1 teaspoon)

Cardamom powder (1 teaspoon)

Almonds (for garnishing)

Recipe

In a pan add oil and let it heat, once it is heated enough add chickpea and all-purpose flour. Keep stirring the mixture, it will turn into a thick paste; while this is cooking prepare the syrup.

In another pan add water and sugar and put it on medium heat. Once the mixture is boiled the syrup will become thick, keep stirring the mixture we want it to be very thick, add glucose syrup. Check with the help of spoon, if you see threads forming you have reached the desired consistency.

Now pour the mixture into the syrup, with the help of a fork beat the mixture. The syrup will take in all the mixture turning into thin flaky texture. Keep mixing till whole mixture is absorbed and the flakes are formed.

Grease the pan or tray and dish it out. Now with firm pressure press it down. Once it reached the room temperature cut it down with the help of a knife.

Sprinkle crushes almonds on top and serves it.

Kashmiri Kulcha by Saien Kulcha Recipe

Ingredients

Yeast (1/2 table spoon)

Warm water (1/2 cup)

Yogurt or curd (1/2 cup)

Sugar (1/2 teaspoon)

Salt (1/4 table spoon)

All-purpose flour (2 ½ cup)

Oil (1/4 cup)

Recipe

In a bowl pour in luke-warm water and add sugar, salt and yeast. Let it sit till the bubbles appear on the surface of water.

In another bowl add all-purpose flour and pass it through a sieve until no lumps are left.

Now add yeast mixture little by little in the flour and keep mixing.

Keep mixing and finally add the yogurt into the flour.

Now grease your hands and kneel the dough with your hands, after almost seven minutes the dough will be fluffy.

Grease a bowl and place the dough in the bowl, cover the bowl with serine wrap and let it sit for about half an hour.

After half an hour remove the wrap and kneel the dough again.

Now roll the dough in the form of flat bread. Pre heat the oven and grease the tray.

Now place the bread into greased tray and let it bake for almost 15 minutes.

Take it out and pour some melted butter or oil on top. Kulcha is ready to be served with potato or chickpea curry.

Ghotki Paira by Moru Paira House Recipe

Ingredients

Khoya (1 kg)

Sugar (200 g)

Cardamom powder (1/4 teaspoon)

Pistachio (crushed 50 g)

Saffron milk (1 tbsp.)

Rose water (few drops)

Almonds (crushed 50 g)

Refined sugar powder (½ cup)

Oil or ghee (2 tablespoon)

Recipe

In a pan pour in 2 tablespoon of oil and with the help of a brush spread it everywhere.

Once the pan is all greased add khoya and put it on medium low heat.

Add sugar into the khoya and mix it well. Now add cardamom powder and few drops of rose water and one table spoon of saffron milk

Mix it all well; once the sugar is dissolved and the mixture is thick and sticky dish it out.

Let the mixture cool, once it reaches the room temperature roll them in the form of round balls and add a dimple in the middle with the help of your thumb.

Now roll these balls into powdered icing sugar. Just drop the ball into cup and move the cup up and down till the sugar is finally coated in the form of thin layer on the top.

Put a pinch of almonds and pistachios in the dimple. These are done and ready to be served.

Al-muhafiz Multani Sohan Halwa Recipe

Ingredients

Wheat flakes (250 g)

Water (1 liter)

Sugar (1 kg)

Milk (1/2 cup)

Oil or ghee (250 g)

Cardamom powder (2 teaspoon)

Tartaric acid (2g)

Nutmeg powder (1/2 teaspoon)

Almond (1/4 cup)

Pistachio (1/4 cup)

Recipe

In a pan add water and let it boil, while it is boiling add nutmeg and tartaric acid powder.

Once it starts to boil add sugar and stir till it forms a syrup. We are aiming for perfect golden brown syrup. It will be thin at first just, add wheat flakes flour in the mixture and let it boil, it will become thick.

Although it is thick but it’s still watery, our goal is to reduce the water and make the texture thick. Add milk to the syrup and keep stirring.

The milk will turn into curd, this will turn the smooth thick paste into grainy paste. Keep stirring till all the moisture is evaporated and only solid is left.

Now, keep adding oil little by little, don’t stop stirring. Once the consistency is thick and grainy it will stop absorbing oil. This is the cue that it is ready.

Dish it out on a tray and sprinkle almonds and pistachios on top. It is ready to be served.

Badayuni Pairy Recipe

Ingredients

Unsalted butter (1/4 cup)

Dry milk powder (1/2 cup)

Condense milk (1/2 cup)

Milk (1/2 cup)

Sugar (1/2 cup)

Saffron milk (2 table spoon)

Cardamom powder (½ tea spoon)

Nutmeg powder (1/4 teaspoon)

Recipe

In a pan add butter and put it on low heat, let it melt and turn into clarified oil.

Pour in condense milk in the butter and let it boil, don’t stir the mixture.

Once it is boiled add sugar in the mixture, let it warm up and then pour in the milk.

Add nutmeg powder, saffron milk and cardamom powder in the milk. Now, add the milk powder and keep stirring. This will prevent the lumps in the mixture and make it smooth and fluffy thick cream.

Once, it is thick enough remove it from the heat and let it cool down.

Grease your hands with oil and roll the dough into small balls.

Roll the sweet balls into grinded refined sugar and serve it.

Khalifa Ki Badami Nankhatai Recipe

Recipe

All-purpose flour (1 cup)

Semolina (2 tablespoon)

Unsalted Butter (½ cup)

Salt (a pinch)

Baking powder (1/2 teaspoon)

Sugar (1/2 cup)

Cardamom powder (1/2 teaspoon)

Pistachios (chopped for garnishing)

Recipe

Grind the sugar into fine powder and mix all the dry ingredients a bowl.

In another bowl add milk and butter with a pinch of salt and mix it well with the help of a whisker.

Add cardamom powder in the milk and butter mixture and mix it well.

Now place a sieve on the top of wet ingredients bowl and pour dry ingredients in the sieve. Keep shaking till all the flour is transferred to the mixture and there are no lumps.

Keep mixing till it turns into fluffy, soft dough. Now grease you hand and make small balls with the dough. Sprinkle some pistachios on top.

On a baking tray spread the butter paper and put all these balls in a row.

Pre heat oven on 180 degree and place the tray in the oven, bake it for 15 minutes. Once they are baked completely take them out. They are ready to be served.

Kasuri Andrassay by Tahir Sweets Recipe

Ingredients

Water (1.5 cup)

Sugar (1/2 kg)

Rice flour (600 g)

Sesame seeds (1/4 cup)

All-purpose flour (2 table spoon)

Baking soda (1/2 teaspoon)

Oil or ghee (1 cup)

Recipe

In a pan add water and sugar, keep stirring the mixture till all the sugar is dissolved and it is sugar syrup.

Let it cool a little, once it is a little hotter than the room temperature it is ready to be used.

In a bowl add rice flour, baking soda and all-purpose flour and mix it well, now add the sugar syrup little by little. Keep mixing it till it is hard like dough.

Roll this dough with the help of a bread roller. Once it is rolled into one inch thick layer cut it with the help of a round cutter. If you don’t have cutter or bread roller you can make small balls. Roll these balls in sesame seeds according to the taste; you can also sprinkle if you want.

In a pan pour in oil and let it heat.

Fry these round cut biscuits in the oil and keep turning them over every five minutes. Once it is golden brown from both sides take it out on a parchment paper.

It is ready to be served.

Hafiz Abdul Wadood Ka Multani Sohan Halwa Recipe

Ingredients

Full fat milk (1 liter)

All-purpose flour (6 tablespoon)

Wheat flakes (2 table spoon)

Lemon salt (1 tea spoon)

Sugar (1 cup)

Cardamom powder (1 table spoon)

Butter (2 table spoon)

Walnuts (optional)

Pistachios (optional)

Recipe

Soak the flakes for almost 24 hours, once they are soaked dry them and grind it in a processer. You will get powder; mix this powder with all-purpose flour.

In a pan add milk and let it boil, now add the flour mix and keep stirring. Because milk is hot there is good chance of lumps, whisking will prevent the lump formation.

Add lemon salt in the mixture and keep stirring. You will notice the smooth paste will turn into grainy and sticky mixture. The key to perfect consistency is gentle stirring, we want to retain the grainy texture, mixing violently will break the grains.

Add sugar and cardamom powder to the mixture, it will become moist with the water released by sugar. Once you get you desired thick consistency pour it out on greasy pan.

Let it cool a little and sprinkle walnuts and pistachios on top, cut it into slices and it is ready.