Hummus recipe

 Ingredients:

• 1 can (15 ounces) chickpeas, drained and rinsed or boiled chickpeas
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons water
• Dash of paprika, for serving (optional)
• Chopped fresh parsley, for serving (optional)

Instructions:

1. In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl, then process for an additional 30 seconds.

2. Add the olive oil, minced garlic, cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process for another 30 seconds.

3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas. Process until the hummus is well blended and smooth.

4. If the hummus is too thick or not as smooth as you'd like, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the desired consistency.

5. Taste and adjust the seasoning with additional salt, if needed.

6. Serve the hummus with a drizzle of olive oil, a sprinkle of paprika, and chopped fresh parsley if desired.

Note :I usually use home boiled Garbanzo beans with that Hummus taste really better so try with that.

Zarda Recipe/Sweet Rice

 

Ingredients:

• 1 cup Basmati rice
• 1/2 cup ghee (clarified butter)
• 1/2 cup milk
• 1 cup sugar
• 1/2 cup mixed dried fruits and nuts (almonds, cashews, raisins)
• 4-5 green cardamom pods, crushed
• 1/2 teaspoon saffron strands (soaked in warm milk)
• 1/2 teaspoon orange food color (optional)
• A pinch of salt
• 2 cups water

Instructions:

1. Rinse the Rice:

   • Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.

2. Parboil the Rice:

   • In a large pot, bring 2 cups of water to a boil.
   • Add a pinch of salt and the soaked rice to the boiling water.
   • Cook the rice until it is 70-80% done. It should still have a slight bite to it. Drain the water and set the rice aside.

3. Prepare the Syrup:

   • In a separate pan, heat ghee over medium heat.
   • Add crushed cardamom pods and sauté for a minute until fragrant.
   • Add 1/2 cup milk and then, Add sugar and stir until the sugar dissolves and forms a syrup.

4. Add Color and Saffron:

   • Add the food color (if using) to the syrup. Stir well.
   • Add the saffron strands soaked in warm milk. Mix until the color is evenly distributed.

5. Combine Rice and Syrup:

   • Add the partially cooked rice to the syrup mixture.
   • Mix gently to ensure that the rice is evenly coated with the syrup.

6. Cooking on Low Heat:

   • Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 15-20 minutes. This allows the rice to absorb the flavors and fully cook.

7. Add Nuts and Dried Fruits:

   • In the last 5 minutes of cooking, add the mixed nuts and dried fruits to the rice. Mix gently.

8. Serve:

   • Once the rice is fully cooked and the flavors are well absorbed, fluff the rice gently with a fork.
   • Transfer the Zarda to a serving dish and garnish with additional nuts and dried fruits if desired.

Boiled Eggs and Potato Recipe

 Ingredients:

For Boiling Eggs and Potatoes:

• 4 eggs
• 3 medium-sized potatoes, peeled and cut into quarters
• Water for boiling
• Salt to taste

For Curry:

• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Boiling Eggs and Potatoes:

1. Boil Eggs:

   • Place the eggs in a saucepan and cover them with water.
   • Add a pinch of salt to the water.
   • Bring the water to a boil, then reduce the heat to simmer and cook for 10-12 minutes.
   • Once done, transfer the eggs to a bowl of cold water to cool. Peel the eggs once they are cool enough to handle.

2. Boil Potatoes:

   • In a separate pot, add the quartered potatoes and cover them with water.
   • Add salt to the water.
   • Boil the potatoes until they are fork-tender but not overly mushy (about 10-15 minutes).
   • Drain the water and set the boiled potatoes aside.

Prepare the Curry:

3. Sauté Onions:

   • In a large pan, heat oil over medium heat. Add chopped onions and sauté until they become golden brown.

4. Add Tomatoes and Spices:

   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
   • Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.

5. Add Spices:

   • Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.

6. Cook the Masala:

   • Cook the masala on low heat for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

7. Add Boiled Eggs and Potatoes:

   • Gently add the boiled eggs and boiled potatoes to the masala. Coat them with the spice mixture.

8. Add Water:

   • Add enough water to form a curry consistency. Adjust the salt if needed.

9. Simmer:

   • Cover the pan and let the curry simmer for 10-15 minutes on low heat, allowing the flavors to meld.

10. Garnish and Serve:

• Garnish the Aloo Anda Salan with fresh coriander leaves.
• Serve it hot with steamed rice or roti.

#Pakistani food lover #pakistani food #home made food