Ingredients

1. Pumpkin   : 1 Kg.
2. Onions   : 60 gm.
3. Butter   : 60 gm.
4. Leeks   : 180 gm.
5. Chicken stock   : 1.25 ltr.
6. Cinammon or thyme    : 2 EA.
7. Breads slices   : 2 EA.
8. Butter.   : 60 gm.
9. Roux(optional)   : 60 gm.

Method:-

Peel, de-seed and cut the pumpkin into dices .
Place in a pan with butter, onions, leeks, and cinammon.
Add salt cover the pan and sweat for 20 minutes.
Puree the pulp and strain.
Add the stock and simemr.
Bring to a boil adjust the consistency.
Seasoning with a hard butter
    Serve garnished with croutons.

Making homemade chicken noodle soup, like any other deleicious homemade item,
is an art developed with practice. This recipe will give you the basics for
making a homemade chicken noodle soups. Practice will make the chicken noodle
soup better.

Chicken Noodle Soup
Ingredients:
1 – 5 lbs. stewing chicken (cut up)
8 cups water
2 onions (chopped)
2 carrots (grated)
2 stalks of celery (cut up)
1/4 cup chopped parsley
1 jar chicken bouillon
1/8 teaspoon pepper
1/2 package egg noodles

Directions:

1. Cook chicken, cut into small pieces.

2. Add chicken and rest of ingredients except noodles and cook for one hour.

3. Add noodles and cook until noodles are done.

Chicken corn soup is one of the most  popular soups made in Pakistan during winter season.

Chicken Corn Soup
Ingredients:

• Chicken Broth 5 Cups
• Chinese Salt 1 Tsp
• Corn Flour 4 Tbsp
• Salt 2 Tsp
• Egg whites 2
• Corn Paste 5 Tbsp
Method:
• Take bony part from 1 chicken, add water and one small onion to that and let it cook.

• When it gets thoroughly cooked, remove meat from bones and shred.

• Add bones again to the broth and cook again. Remove from heat when 5 cups broth is left.

• Take one can of corn and make a paste in grinder. You can also use fresh corn.
• Mix 4 Tablespoons of corn flour in half cup water.

• Beat the egg whites well and place aside.

• Strain the broth and put in to a pan. When it starts boiling, add the shredded chicken and also add corn paste.

• When it is boiling well, add corn flour mixture.

• When it is thick enough, add egg whites and mix thoroughly.

• Serve with chilly sauce, vinegar and soy sauce.

:Chicken Karahi :

Ingredients:-

½ Kg. chicken

3-4 tomatoes –chopped ( optional)

1 onion chopped

3-4 whole green chilies

¼ tsp crushed black pepper (Kali Mirch)

½ tsp. salt (according to taste)

3 tbs. oil

1 tsp garlic (Lehsan) paste

½ tsp. ginger (Adrak) paste

Instructions:-

Remove skin of tomatoes.

In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. cover up and cook on low heat till the water from the chicken have dried and chicken is half cooked.

Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and take out from heat.

Serve with boiled rice.

Serving: 2 persons

Chicken Curry Recipe

Ingredients

½ kg chicken

100 ml onion paste

50 ml. yogurt

1 tsp. coriander (Dhaniya) powder

3 to 4 tsp salt (to taste)

¼ tsp. turmeric (Haldi) powder

1 tsp chili (Lal Mirch) powder

1 tsp. garlic (Lehsan) paste

1 tsp. ginger (Adrak) paste

100 ml. oil

1 to 1½ tsp. salt (as per taste)

100 ml. tomato – ground

1-2 green chilies -chopped

1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,

2 green cardamom (Chhoti Ilaichi) seeds,

1 small stick cinnamon (Dalchini)

10 black pepper (Kali Mirch)

6-8 cloves (Laung)

¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions

cook onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.

Mix and fry for a short time and then add the chicken.

Mix it and give permission it cook for 10-15 minutes till the chicken becomes tender and the preferred consistency of curry is achieved. (add water only to have the required consistency)

Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.

Serve with naan or boiled rice.

Serving: 3 to 4 persons…

Aaloo Keema Recipe

 Ingredients

½ kg. minced beef

250 gms. Potatoes (cut in small pieces)

2 tomatoes

1 onion (large size)

6 tbs. oil

6 whole black pepper (Kali Mirch)

6 cloves (Laung)

1 black cardamom (Bari Ilaichi))

1/4 tsp. cumin Seeds (Zeera)

1 tsp. coriander (Dhaniya) powder

1 tsp. salt (according to taste).

¼ tsp. turmeric (Haldi) powder

¾ tsp. chili (Lal Mirch) powder

1 tsp. ginger (Adrak) paste

1 tsp. garlic (Lehsan) paste

½ tsp. garam masala powder

Instructions

Finely chop the onion and fry up in oil until light brown.

Add all the spices and finely chopped tomatoes.

Cook on medium heat till water is almost dried out. Add mince meat mix and dry the water again.

Add 2 glasses of water cover and cook till meat is tenderized and the water dries.

Add potatoes and cook till the potatoes are soft.

add garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.

Serve with naan

Serving: 4 to 5 persons

Every major region of pakistan brings its own unique dishes. Murgh makhani or Butter Chicken is an pakistani
dish from the Punjab and is usually served with naan, roti, parathas or steamed rice.This dish is made by marinating
chicken overnight in a yogurt /spice mixture that is usually made of garam masala, ginger, lemon or lime, coriander,
cumin, turmeric, chilli, methi and lots of garlic.

Butter Chicken
Serves : 4

Chicken Marination
Marinate for 4 hours or overnight

Ingredients:

* 6 chicken thighs and 3 whole chicken legs, skinned
* 7 large cloves of garlic
* 1/2″ cube of ginger
* 1 1/2 tsp garam masala powder
* 1/2 tsp cumin powder
* 1/2 tsp coriander powder
* 1/2 tsp red chili powder or paprika
* juice of 1 small lime
* 1/4 tsp of salt
* 16 oz of plain yogurt

1. Wash and pat dry the chicken pieces
2. Make slits on the chicken pieces with a knife, set aside
3. Place all of the ingredients except the yogurt in blender and puree
4. Place chicken in a bowl and with your hands thoroughly blend in the spiced garlic/ginger paste
5. Next add the yogurt and blend well
6. Cover with Saran wrap and let stand for a few hours or refrigerate overnight

Cooking the Chicken

Ingredients:

* 5 tbsp vegetable oil
* dash of salt

1. In a large skillet, over medium-high heat add vegetable oil and a dash of salt
2. Add the chicken pieces covered in the marinade. Cover and cook over low heat until chicken is cooked through, turning chicken over during cooking
3. When done, remove from heat.

Aam ki chatni is the most delicious in all kind of chatnis in mostly pakistan…Some time its use in wedding ceremony and different parties.

Keemah ki kachori is the most special dish for evening timing; Especially in Ramadan Mubarak its used so very much…

Ingredients
For bhalle:
1/2 cup urad dal
1/2 cup chawla (blackeyed beans) dal
1 tbsp. green moong dal
1 tbsp. salt
Oil for deep frying
1/2 litre fresh curds
1 cup cold milk
2 tbsp. green chutney (refer chutneys)
3 tbsp. tamarind chutney (refer chutneys)
1 tbsp. coriander leaves finely chopped
salt to taste

For sprinkling:

red chilli powder

cumin powder

Sev (Optional)
Directions For bhalle:-

Wash and soak dals together for 4-5 hours or overnight.
Grind to a smooth thick paste (preferably in stone grinder).
Do not discard green skins of green moong dal. Grind along.
Batter should be thick enough to put lumps in oil.
Heat oil in a frying pan.
When hot, let down dumplings the size of ping pong balls.
Fry on medium heat, till very light brown.
Drain, keep aside. Repeat for all batter.
Take plenty of water in a large vessel.
Add half the salt, dump in fried bhalles.
Keep them soaking for 10 minutes.
Drain out water. Add fresh water, drain, repeat 2 more times.
Now add remaining salt to more water, add bhalles, keep aside 30 minutes.
Press out each dumpling, till water is squeezed out well.
Place them in a bowl lined with a moist muslin cloth.
Refrigerate covered for further use.

For topping:-
Beat curds and milk together till smooth. Chill.
To proceed before serving:
Place 2-3 bhalles in individual bowls.
Top with curds till covered.
Drizzle some green and tamarind chutneys over curds.
Sprinkle red chilli powder, cumin powder, salt to taste.
Garnish with coriander, sev as desired.
Serve right away.