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PostPosted: Wed Jan 17, 2018 8:29 am
 


Turkish icecream in Singapore (Clarke Quay)




Turkish ice cream men are sure great guys. Another video.

Scream for Ice Cream - Turkish Ice Cream Man Trolls Customers



:lol:


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PostPosted: Fri Jan 19, 2018 5:01 am
 


hahaha, I would be so embarrassed if this happened to me! I don't know how she wasn't blushing :D He kept going too long though, at the end I was like, is he going to give her the ice cream or not [drool]


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PostPosted: Fri Jan 19, 2018 12:11 pm
 


:lol:


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PostPosted: Sat Jan 20, 2018 1:03 am
 


sharkspark wrote:
hahaha, I would be so embarrassed if this happened to me! I don't know how she wasn't blushing :D He kept going too long though, at the end I was like, is he going to give her the ice cream or not [drool]


:lol:

Only if I had these ice cream men here in Pakistan. Some say they should be given money in the same way ROTFL


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PostPosted: Tue Jan 23, 2018 4:06 am
 


:D :D :D HAHAHA imagines if that happens and someone does the same thing with paying for the ice-cream. It will make a hysterical video :wink:


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PostPosted: Tue Jan 23, 2018 4:29 am
 


sharkspark wrote:
:D :D :D HAHAHA imagines if that happens and someone does the same thing with paying for the ice-cream. It will make a hysterical video :wink:


Yup :)


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PostPosted: Sat Feb 24, 2018 10:16 am
 


Attention Attention dear all food lovers....Hello from Pakistan, again.

I hope I am not annoying you guys :)

Ever tried Pakistani food?

No?

No problem.

You can at least see it here on this thread then may find some pak restaurant in Canada/US.

I love eating healthy and tasty food but I'll admit I am not much into making of food...I really don't know about that. Being a lazy one, without much thinking, I just love to eat :)

Hope you'll like this thread

Peace

Lemme start with this sweet Pakistani dessert: Ras Malaai

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PostPosted: Sun Feb 25, 2018 1:19 am
 


Landi Kotal Shinwari Style Karhai Chicken

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Shinwari Karhai Chicken

In Pakistan and India there are endless recipes for varieties of karhai dishes. This particular recipe is a prototypical specimen of the karhai chicken of Khyber Pakhtoonkhwa, the 'original' karhai chicken. You will find this sort of karhai chicken or karhai gosht in Peshawar's Namak Mandi, and it is named along with meat tikka and kabaab as one of the famous dishes of the Pashtoon tribes of the entire Frontier region. This recipe in particular is based on the Landi Kotal style karhai of the Shinwari tribe of Pashtoons. It is known in Pakistan for being highly delicious while containing no ground dried spices besides black pepper. Green chiles and juicy ripe tomatoes give this dish its unique and clean flavor. It makes its appearance on Pakistani restaurant menus and in wedding catering as Shinwari karhai. I had this style of karhai in North West Pakistan, as well as at an open air Pashtoon restaurant in Karachi, and I have always been intrigued by its delicious simplicity. Recently, I had this style of karhai chicken at the DC Metro area's notoriously tasty Ravi Kabob restaurant. Though Ravi Kabob is owned by Punjabis and the cooks are all from Mexico and Central America, the taste of their karhai chicken is exactly like what I remember eating in the Frontier restaurants. It's probably the best and most authentically Frontier style karhai chicken I have eaten outside of Pakistan. I felt inspired to do some deep research in attempt to replicate what I had eaten there and in Pakistan. Here is what I have come up with. My husband says it tastes spot on like Frontier style karhai, and he insists that it is even better than Ravi Kabob's famous karhai chicken.


1 chicken, skinless, bone-in cut into 2 inch pieces (ask for karhai cut from halal desi butcher)
5-6 whole green chiles, slit
1 tbs ginger-garlic paste
2-3 tomatoes roughly pureed
2 tomatoes cut into medium chunks
1 tsp salt or to taste-should be nicely salted
1/2 tsp black pepper
1 tbs lime juice
1 tbs ginger cut into long thin slivers ( finely julienned)
1/2 cup cilantro chopped
1/2 cup or so oil (traditionally this dish is made very rich with an excessive amount of oil)

In a karhai or deep cooking pot heat oil. Add slit green chiles and stir until they begin to color. Remove chiles from oil with a slotted spoon and set aside. Add in ginger-garlic paste. When this turns golden, add in chicken pieces. Stir on high heat, allowing chicken to brown a bit. When the chicken has got some color, add in the tomato puree. Add in the salt. Stir around for about five minutes, allowing the tomatoes to break down a bit and release their water, but not long enough for the water to dry up. Add in the tomato chunks, stir, and cover with a lid. Lower heat and allow chicken to cook for about 20-25 minutes, stirring occasionally. Once the chicken is cooked, turn up heat and stir for a few moments more, adding in the black pepper. Turn off the heat. You should have a semi-dry gravy laden with tomato chunks, with quite a bit of oil floating on top. The trick is to cook the chicken through while still leaving some rawness in the tomatoes so that they remain wet and red. They should not fully break down in the gravy and darken as in a typical 'curry.' Now, stir in your lime juice, half of your ginger shards, half of your cilantro, and all of your chiles. Garnish the top with the remaining ginger and cilantro.


*A lighter alternative: Although bone in meat is traditional for karhai chicken, for health purposes, this recipe can be adapted to use with chicken breasts cut into large cubes. (Say, 2 inch cubes, or to your preference.) The cooking time of the chicken will be significantly reduced, as it is important not to overcook boneless breast meat. This will affect the time allowed for the tomatoes to break down and dry up. To adapt, brown chicken breasts in the oil after adding ginger-garlic paste as described above. Next, stir in roughly pureed tomatoes and salt. Cover and cook for 10 minutes or so until your cubed chicken breast is fully cooked through. Using tongs, remove chicken breast cubes from the gravy and set aside. Now, allow the tomato gravy to cook down and dry out a bit more, about 10 minutes on medium heat with occasional stirring. You may need to use a splatter screen. When the gravy has dried up a bit but is still a bit wet and red, add in the tomato chunks. Allow this to cook for 5 minutes more, mashing the chunks down a little bit. When the gravy is of the correct consistency, turn up the heat and stir the chicken cubes back into the gravy. Add in the black pepper and proceed with the above recipe instructions, adding in the finishing touches on the dish.

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Shinwari Karhai Chicken made with chicken breast

Serve with fresh hot naan.

Krazy for karhai?


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PostPosted: Mon Feb 26, 2018 12:35 am
 


Known as Phajjay ke paye!

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This is actually the soup extract of Goat (or cow) feet.


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PostPosted: Fri Mar 02, 2018 5:15 am
 


Chicken Biryani

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------------------------------

Chicken Malai Boti Recipe - How to make Malai Boti - SooperChef



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PostPosted: Fri Mar 02, 2018 7:22 am
 


Birynai. [drool]

I've got Mahdur Jaffreys' books, and love her recipes.

CTM is awesome too.


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PostPosted: Sat Mar 03, 2018 7:28 am
 


DrCaleb wrote:
Birynai. [drool]

I've got Mahdur Jaffreys' books, and love her recipes.

CTM is awesome too.


hahaha

You have eaten biryani before? It has lot of variety here.

I didn't know about her until you told me...She is Indian...Many Pakistani and Indian dishes are similar BUT many are different as well :)

Tikka malai boti is so good. Tastes really great.

If you don't mind me asking, you cook yourself? you like cooking?

Ever visited Pakistani restaurant? in which city do you live?

So many questions :D


----------------------------------------

Here is another one...Regional dish of Baluchistan province of Pakistan...If this is available in Canada at local Pakistani restaurant...Do try it :)

Sajji

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PostPosted: Sat Mar 03, 2018 8:46 am
 


Fighter wrote:
DrCaleb wrote:
Birynai. [drool]

I've got Mahdur Jaffreys' books, and love her recipes.

CTM is awesome too.


hahaha

You have eaten biryani before? It has lot of variety here.


Yes, a couple times. But there is a reason CTM (Chicken Tikka Masala) is the national dish of Britain. [drool]

Fighter wrote:
I didn't know about her until you told me...She is Indian...Many Pakistani and Indian dishes are similar BUT many are different as well :)


Her books usually include not only Indian, but Pakistani, Sri Lankan, and Bangladeshi dishes.

One I really like is called 'Malai Mutter Paneer'. [drool] Cream, fresh peas, and fresh cottage cheese. And such spices!

Fighter wrote:
Tikka malai boti is so good. Tastes really great.


I will try it, if I see it. I try to avoid eating meat lately however. I mostly stick to vegetarian dishes, and Indian cuisine makes for some wide variety in that respect.

Fighter wrote:
If you don't mind me asking, you cook yourself? you like cooking?


I love to cook. I almost never buy any meals that are prepared, everything I eat is usually from scratch.

Fighter wrote:
Ever visited Pakistani restaurant? in which city do you live?

So many questions :D


No, I don't think there are many around here. Edmonton, Alberta.

There are a couple Indian Restaurants. They vary in quality, but generally are good.

Questions are good too. :)


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PostPosted: Sat Mar 03, 2018 9:43 am
 


I make a mean Keema Kofta. [drool]


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PostPosted: Sat Mar 03, 2018 12:58 pm
 


raydan wrote:
I make a mean Keema Kofta. [drool]


:lol: Keema Kofta for you along with hot roti/naan. [B-o]

Image
Image

It is very common dish here in Pakistan...I seriously never thought that there will be such penetration of Pakistani cuisine in your country.

How do you come to know about it? Learned online? And you eat Keema kofta with what? It is basically eaten with Roti/naan.

DrCaleb wrote:

Yes, a couple times. But there is a reason CTM (Chicken Tikka Masala) is the national dish of Britain. [drool]

Her books usually include not only Indian, but Pakistani, Sri Lankan, and Bangladeshi dishes.

One I really like is called 'Malai Mutter Paneer'. [drool] Cream, fresh peas, and fresh cottage cheese. And such spices!

I will try it, if I see it. I try to avoid eating meat lately however. I mostly stick to vegetarian dishes, and Indian cuisine makes for some wide variety in that respect.

I love to cook. I almost never buy any meals that are prepared, everything I eat is usually from scratch.

No, I don't think there are many around here. Edmonton, Alberta.

There are a couple Indian Restaurants. They vary in quality, but generally are good.

Questions are good too. :)


Thanks :)

Yup...Chicken tikka is liked by many and very popular in South Asia (Pakistan and India)...Looks like have fans in UK/Canada as well [B-o]

She must have great knowledge then if she have also included other South Asian dishes in her book along with her native country ones.

Malai mutter paneer? I never have eaten this one...But sounds tasty.

Yup...Indians do have lot of variety in veggie dishes, especially south India, if I am not wrong.

Great...U know cooking. I do time to time think about male cooks. I mean cooking is art mostly associated with women but men are catching up as well :) If a person knows how to cook, then even if his wife gets on strike, he'll still be able to manage on his own and eat like a boss :)

Yup...Consuming outsider/fast food frequently is not good. We just don't know how they make and we still fall in for their marketing.

May be I'll be opening a little Pak Cafe to cater the audience of Edmonton, Alberta. :lol:

By the way, Do Canadians like outside eating?...Are they fond of fast food/burgers just like their southern counterparts aka American?


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