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( Pakistani )

Xacuti

 Chicken 1 kg Onions, large2 nos Coconut, large1 nos Tamarind concentrate1/4 tsp Salt To tasteTo be roasted in one tbsp.of Oil : Red chilies 7 nos Cumin seeds1/2 tsp Garlic flakes 6 nos Poppy seeds (khus khus) 2 tsp Cloves 5 nos Coriander seeds 2 tbsp Dogorful (optional) 1/8 tsp Peppercorns1/2 tsp Turmeric1/2" piece Caraway seeds (shahjeera) 1/2 tsp Cinnamon 1" piece Cardamoms 2 nos Aniseeds1/2 tsp

Machi ka salan

 Fish, cut into slices 500 gms. Coconut grated 1 nos. Til 2 tps. Dhania 2 tsp. Mustard seeds 1 tsp. Jeera 1 tsp. Khus Khus 2 tsp. Haldi 1/2 tsp. Chili powder 2 tsp. Green Chilies slit 2 nos. Refined Oil 3-4 tbsp. Onions sliced fine 2 nos. Curry patta leaves Few Tamarind walnut sized Salt To taste

Fish curry

 Boneless fish 12 fillets Mustard seeds 1 tsp. Garlic, chopped 8 cloves Ginger, julienne 1" 1 no. Green chilies, slit lengthwise, deseeded and julienned 6 nos. Onions, grated 150 gms. Curry leaves 24 nos. Tomatoes, pureed and strained 3 nos. Turmeric powder Ѕ tsp. Coconut milk 2 cups Vinegar 1 tbsp. Coriander leaves 1 tbsp. Oil 2 tbsp. Salt To taste

Yogurt fish

 Fish (rahu or hilsa preferably) 500 gms. Yoghurt /curd (blended smooth) 2cups. Mustard Oil 4 tbsp. Flour a little Bay Leaf 1 nos. Cinnamon 1 nos. Cardomom 1 nos. Ginger (ground to paste) 2 pieces Onion (ground to paste) 1 nos. Red Chilly Powder 2 tsp. Turmeric Powder 1 tsp. Cummin Powder 1 tsp. Sugar 1 tsp. Salt To taste

Pakistani prawns

 Prawns, peeled 4 cups Garlic, slices 8 cloves Chili powder 1 tsp. Water 1 cup Sugar 1 tbsp. Onions 4 nos. Tomatoes, peeled, seeded & chopped 6 nos. Bay leaves 6 nos. Olives, chopped 2 tbsps. Pepper 1 tbsp. Butter 4 tbsps. Salad oil 4 tbsps. Salt 1 dsp.

SWEET AND SPICY SHRIMP

 1/4 cup soy sauce 1/2 teaspoon sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 small onion, cut into 1-inch pieces 1/2 medium green bell pepper, cut into 1-inch pieces 1 medium carrot, thinly sliced (1/2 cup) 3/4 pound uncooked peeled deveined large shrimp, thawed if frozen Hot cooked rice, if desired

Tandoori fish

 Fish 800 gms. Ginger 1 cm. piece Cumin seeds 1 tsp. Chili powder Ѕ tsp. Amchoor 1 tsp. Turmeric powder Ѕ tsp. Ghee 1 tbsp. Garlic 1 tbsp. Salt to taste Dry mint leaves 1 tsp. Lime juice 1 tsp. A little curd

Mutton Biryani

 750 g. mutton 350 g. basmati rice 1 cup fresh curd 2 large onions sliced 2 flakes garlic 3 large cardamoms 8 cloves 1 inch cinnamon 1 tbsp. ginger paste 2 tsp. black peppercorns 1 tsp. cumin seeds 1 tsp. chilli powder 1 tsp. coriander powder 1/2 tsp. nutmeg powder a pinch of turmeric salt to taste 100 g. ghee

MUTTON KABABS WITH CAPSICUM

 250 gms of mutton kababs. 1 large spoon of tomato puree or tomato sauce 2 sliced (length wise) onion 1 capsicum thinly cut (length wise) 1/2 tsp. of ginger - garlic paste black pepper powder salt (acc. to taste) oil (1/2 serving spoon) ajino moto

STEWED MUTTON

 800 g of mutton, 2 table-spoons of melted fat, a carrot, 2 onions, a table- spoon of tomato paste, greens, salt and spice to taste. For gamish: 500 g of potatoes, 300 g of boiled peas.
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