A PAKISTANI FEAST

By Muniza Tariq

Pakistani food as we know it today has its roots in Central Asian cuisine. It was brought to India during the early 16^th century by the Mughal Kings. Mughlai food is very rich, and features spices such as cardamom, cinnamon, cloves and cumin seeds.

Since these spices are now easily available everywhere, anyone can cook up a royal meal at home!

We begin with several finger foods such as samosas

Muniza prepares Muttor Pulao (green pea pilaf) and ginger prawns:

And the splendid buffet includes pea pilaf and ginger prawns

Chick pea curry and fried aubergine (eggplant)

Sikh kebab and potato patties

all accompanied by delicious side-dishes: a green salad, plum chutney and onion and cucumber in mint sauce

 For dessert there is Halva and fruit salad

GINGER PRAWNS

This is a meat dish with a strong and distinctive flavour of ginger

Ingredients

1 kg prawns (or any other meat: lamb, chicken, beef or fish)

1 large onion

1 cup cooking oil (sunflower)

^_1/4 kg tomatoes (1/2 kg is fine for 1 kg of meat)

½ cup yoghurt

1 tbsp ginger paste

1 tbsp garlic paste

½ tsp turmeric

½ tsp red chili powder

1 tsp each of cumin and coriander powder

1 tsp salt

4 fresh green peppers (optional)

Fresh green coriander leaves and julienned ginger for garnishing

Can add coconut milk for an extra creamy texture.

Method

1. Place all the ingredients except for the oil into a food processor with one cup of water, and blend well
2. Heat the oil in a pan and add this mixture. Allow to cook on medium heat until the oil is visible.
3. Add the prawns/meat to the pan and cover. Allow to cook on medium heat until the meat is tender and cooked through.
4. Add the julienned ginger and green pepper and mix.
5. Remove from heat, and add the fresh coriander leaves just before serving.

 

MUTTOR PULAO (GREEN PEA PILAF)

Pilaf is basically rice cooked in a stock.

Muttor Pulao is an aromatic rice dish that is characterised by a subtle hint of spices such as cardamom and cinnamon. It is simple and easy to prepare, and can either be eaten on its own or with a curry or chutney.

Ingredients

2 cups Basmati rice

2 cups shelled peas

½ cup cooking oil

1 small onion

1 tomato (optional)

1 tsp each of garlic paste and ginger paste

Spices: cardamom, cinnamon, cloves, cumin seeds to taste

Salt to taste

Method

1. Soak the rice in water an hour before cooking. Drain.
2. Heat the oil in a pot or pan, and fry the onions until light brown.
3. Reduce heat and add the tomatoes, ginger and garlic paste along with the spices. Stir.
4. Add the peas and cook on low heat for 2 mins.
5. Add 4 cups water and bring to the boil. Add the salt to taste.
6. Once the water is boiling add the rice.
7. Cook on medium heat until the water is almost absorbed.
8. Cover the pot and leave on medium heat for about 15 mins, or until the remaining water is completely dried up.

 

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