Every
region is possessed by singular kind of taste and aroma which is expected to
come from the food served on the table, like we profoundly take pride in our
mirch masalas(spices), in almost all Pakistani dishes prepared at home the
presence of masala's (spices) is significant to actually give an impression of
Pakistani food in true manner.
Karahi
is highly addictive food in our country; it was basically created for the truck
drivers, yes you read correctly, karahi is a dish of highways and travelers. It
is prepared with mutton and chicken, lamb can replace with mutton too.
This
tangy flavored festival dish is a center of focus at every occasion, no body
sneak into other dishes once karahi takes over the menu.
There
are multiple versions of karahi enjoyed in Pakistan, I am going to have it with
chicken this time.
It
does not involve series of steps, hence it’s easy to prepare in a less time,
it’s pre-loved by beginners attributed to its beautiful color, flavor and
aroma.
If
you haven’t had karahi in life, then definitely you are missing onto a food
Pakistanis are mad in love with.
Take
a quick look on the ingredients of recipe:
Ingredients:
Chicken
1 kg
Tomatoes
6
Green
chilies 8
Salt
2 teaspoons
Black
pepper 1 teaspoon (in a powdered form)
Red
pepper 2 teaspoons (in a powdered form)
Ginger
garlic paste 1 tablespoonful (mix the paste in half cup water and strain)
Oil
half cup
Cilantro
4 to 5 stems with leaves (pluck the leaves, chop and set aside).
Crushed
coriander 1 teaspoonful
Ginger
chopped 1 teaspoon
Procedure:
Take
a wok, pour an oil, add chicken and fry for 5 minutes on medium heat till
golden and hard, add tomatoes, ginger garlic water, add green chilies, black
pepper, salt and red pepper, cover the wok and leave for 10 minutes, let the
tomatoes get softened and let the oil surfaces on sides, start moving
the spatula in, keep it light, once oil complete leaves the masala, turn
off the flame, sprinkle the crushed coriander, cilantro and chopped
ginger.
Give
a coal smoke, it adds spectacular highway touch to it.
Serve
immediately with naan (flat bread)
Important
instruction:
Karahi
always made with water taken from ginger garlic paste, no conventional paste is
added, the water left from straining the paste will be added to the karahi.
For
more accuracy, the ingredients.
JZKA.
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