Pakistani cuisine, Pakistani cuisine, Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy/hot to mild, although spicy/hot seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well. | Recipe | Eid Recipe | Ramdan Recipe |cooking recipe | Birthday Recipe | occasion recipe   Pakistani cuisine, Pakistani cuisine, Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy/hot to mild, although spicy/hot seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well. | Recipe | Eid Recipe | Ramdan Recipe |cooking recipe | Birthday Recipe | occasion recipe
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Pakistani cuisine Subcategories
Breads Grills /BBQ
Cakes Mutton/Beef
Chicken Pickles /Achars
Chutneys / Dips Preserves
Curries Rice
Daal Sea Food
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Pakistani cuisine Recipes
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Bharuchi Dal Refer : Review It

500 grams urad dal , 2 Onions , 1 teaspoon turmeric , 1 tablespoon ground ginger , 1 tablespoon ground garlic , 1 tablespoon ground chilies , 1 teaspoon chilli powder , 1 teaspoon cumin (zeera powder) , 1 teaspoon garam masala , 3 tomatoes, chopped , 5 cloves , 1 inch cinnamon stick , 5-6 cardamom , 1\2 teaspoon mace (javetri) , 1 teaspoon cumin seeds, zeera , 2 tablespoon fenugreek leaves (Methi) chopped , 1\4 cup oil.


Updated: 26/09/2006


Bhindi Pyaz Refer : Review It
In a large heavy base pan, heat the oil over high heat. Add okraClick to find more about okra and mustard powder and fry for about 5 minutes. Remove from pan and put aside.
Fry onionClick to find more about onion in the same oil for about 5 minutes.
Add okraClick to find more about okra(bhindiClick to find more about bhindi), chopped tomatoes, green chilli and rest of the ingredients. Cover and cook over low heat for about 15 minutes. Serve with Chapati.



Updated: 19/09/2006

Baghara Begun Refer : Review It
Make two deep cuts into the brinjals leaving the 4 sections held together only by the stem, 'Mix all the prepared spices together with the, saltClick to find more about salt. Stuff the brinjals with the spices.
Heat oil in a pan on the fire. Fry curry leavesClick to find more about curry leaves and, cummin till dark brown. Slice and fry the onions and then drop the stuffed brinjals into the pan as well as any left over spice mixture and keep stirring, but taking care not to damage the brinjals. When the brinjals get somewhat shriveled up, add tamarind and cook on a low fire till the oil shows on top.

Updated: 19/09/2006

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Pakistani cuisine, Pakistani cuisine, Pakistani cuisine is as diverse as it's people. Most of Pakistani cuisine has Afghan-Turkic-Iranian roots, a legacy of Muslim rule in South Asia, which got 'Indianized' due to the greater usage of spices; this is specially true for Pakistani Punjabis, Sindhis and Muhajirs (also Muslims in India); whereas Pakistani Pashtuns and Baluchese have retained their cuisine similar to our western neighbors. So in a wider sense Pakistani cuisine is a blend of our western (Afghan-Iranian) and eastern (Indian) neighbors, depending on the region and people, of which many have evolved into their own unique distinct characteristics. Meat is a major part of Pakistani diet, whereas vegetables and beans are as important. Wheat is also the main staple of Pakistani diet, whereas rice is also popular. The content of spices can range from very spicy/hot to mild, although spicy/hot seems more popular. In recent times some of the Chinese and American cuisine have also been adopted by a few segments of Pakistani urbanites as well. | Recipe | Eid Recipe | Ramdan Recipe |cooking recipe | Birthday Recipe | occasion recipe