SLC23-W4 // "Pakistan's Cuisine"

Hello steemians,

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Welcome to my homework task. I again thought to participate in this amazing sLC -23/w4 through Global Cuisine. I am very fond of learning about international cuisine and for that passion, I am very happy to participate in this wonderful and interesting competition. I am thankful to teacher @suboohi for that. I hope to participate in such a competition again in the future.

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Let's move on to the beginning.

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01.Have to tried any Pakistanis food ?which Pakistani s food is available at your local place?

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Yes, I have tried. I think I must have missed many more delicious foods. But I have tried some food like biriyani, naan, lassi, they are really delicious.

Food that makes you want to eat it again and again.
Being a srilankan, I don't get to taste Pakistani cuisine very often. Some Indian restaurants have Pakistani dishes, so they were eaten. But the fact that I can be happy is that today I cook a Pakistani cuisine.

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02.Make the given Recipe of or any Recipe of that you like from Pakistani cuisine.step by step in detail with pictures.Include your name tage date with final presentation of Recipe ?

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INGREDIENT

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• Tomatoes 3 medium
• Water ½ Cup
• Cooking oil 1/4 Cup
• Chicken mix boti 500g
• Ginger garlic paste 1 & ½ tbs
• Green chillies deseeded & julienne 5-6
• Salt 1 tsp or to taste
• Red chili powder 1 tsp
• Coriender powder1 tsp
• Cumin seeds 1/2 tsp
• Yogurt or curd whisked ½ Cup
• Fresh coriander chopped
• Ginger julienne

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METHOD

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STEP 01

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• Wash the cut chicken thoroughly and keep it in the strainer until the excess water is removed.
• Then heat the oil in the pan.

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STEP 02

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• Then add chicken and fry for a while. After about 10 minutes add 3-4 green chillies and saute for a few more minutes, it gives this recipe a great flavor.
• Then add garlic ginger paste and saute for few minutes until fragrant.

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STEP 03

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• After 2 min add chopped tomato paste and saute all the ingredients on medium high flame.

• Add salt, red chili powder, green chili pods, cumin seeds, coriander powder and all the spices to it and fry it on high flame for about 10 minutes.

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STEP 04

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• Then add yogurt or curd and fry for about 5 minutes until the oil separates from the spices.

• Chop green chillies, coriander leaves to make it more tasty and pleasing to the eye. Sprinkle it on the karhai. Keep the lid on for 1-2 minutes.

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Now your delicious karhai is ready to go to the dining table.

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03.Does your local cousin have any food that resembles the shared recipe?

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Actually Sri Lankan chicken curry is made in different styles. There is a chicken curry similar to this. But onion, green leaves and cardamom are used in it.
Turmeric, papper and salt are also added to marinate the chicken. Coconut milk is added instead of curd. But this Pakistani cuisine has a unique taste of its own. This is really an interesting new experience for me.

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04.Which flavour or spice do you like from Pakistan's cuisine ?

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I love spicy flavors like cumin seeds, coriander leaves and coriender powder . Every spice has a unique flavor. Because its variety of dishes help define the taste of Asian spices. Also, the red chili and green chili pods are very vibrant and the curd adds a unique texture and aroma to the food.

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THANK YOU...

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So guys, I think I have done the homework task correctly. I hope you will like my blog and give me valuable feedback. Also I invite @itikna09 , @rumaisha and @abdullahw2 to participate in this interesting contest.