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Saturday, December 31, 2011

Sindhi/Baluchi Cuisine

Sindhi/Baluchi Cuisine 


The Fertile Valleys & the Sea of Sind province; to Pastoral Baluchistan, from neighboring Iran; to the Punjab with its Five Rivers and the Rugged North West Frontier, home of the Chappli Kebabs
Indian Cooking Style along with Middle Eastern Techniques, Pakistani Cuisine is more of Meat Based compared to Indian Cuisine which is Vegetable Based

Ghee has a Higher Burning Point which leads to more flavours being released from the Spices & is essential along with Mustard Oil 

Buy Small quantities of the Spices to retain the flavours like Coriander Seeds & Powder, Cumin Seeds & Powder, Red Chillies like Kashmiri give subtle flavour, Crushed Chilli Seeds, Cloves, Green & Black Cardamom, Garam Masala, Dried Plums, Saffron, Dried & Whole Pomegranate Seeds
 

A Deep Clay Oven Tandoor is an essential part of the Pakistani Cuisine even now as it had originated here
The Intense Heat in the Middle is best to Cook any Meat, Seafood, Vegetables etc while the Sides of the Oven are utilized to Cook the Breads
The Bread that comes out of the Tandoor is Crispy on Bottom & Soft on the Top
The Unleavened Water Based Bread is called Roti & the Leavened Yeast Based Bread is called Naan which has Milk/Yoghurt added to give a Richer Consistency

Interestingly, Food Wise the Pakistani People are divided into two Groups, those who like Bread and/or Rice with their Meal & those who like Delicious Rice with the Meal
Almost every Pakistani likes to have a Sweet Ending to their Meal like Sugar Coated Fennel Seeds, Halwa, Jalebi etc.
Few Starters in the Cuisine are Given Below:

Recipe for Tandoori Paneer/ Tandoori Assorted Vegetables
Method:
In Plain Yoghurt, Mix Ginger Paste Garlic Paste Tandoori Paste Curry Powder Cumin Seeds Coriander Powder just little Garam Masala Salt Red Chillies Flakes Turmeric Mix Well
Mix with Hands & for the Mixture to fully Marinates through into the Paneer/Vegetables
The Secret to a Great Tandoor Recipe is the Right Blend of Spices 

The Food from the Remote North-West frontier of Pakistan especially the Baluchistan & Sindh Province is yet to be untapped
Traditional Pakistani/Afghani Dumplings (Mantu)
These are Easy to prepare and Enjoyed by one & all!

Method:
In Vegetable Oil/Ghee, Add the Minced Paneer/Vegetables & Saute
After the Water is reduced, Add Chopped Onions, Garlic, Coriander Powder, Cumin Powder, Chilli Powder & Saute
The Spices need to Cook to avoid the Raw Taste, Set Aside to Cool when done
On a Single Wonton Wrapper, Put a Spoonful of Filling in the Middle, Moisten the ends with Water changes Color, Fold the Opposite sides Press Gently to Seal, the Top needs to be as thin as possible
Steam for about 15 Minutes till the Pastry becomes Translucent
Garnish with Plain Yoghurt & Sprinkle with Fresh Chopped Coriander


Clarified Butter (Ghee):
To make Ghee, gently melt Unsalted Butter on Low Heat
After time the Butter will form Three different Layers- the Foam on Top (which is skimmed off and discarded), the Milk Solids (which will Sink to the bottom) & the Ghee will be left in the Middle




 
English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu


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