Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'Pakistani Recipes' Category

Participation in the Food for Thought Project from Students at North Nazimabad Primary – 1 School in Karachi, Pakistan

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Aaloo Bhaji contributed by, Shaan from the Seven Hills School in Cincinnati, Ohio, USA

Aaloo Bhaji
by: Shaan

Aaloo Bhaji


2 pounds of red skin potatoes
Shaan curry mix 2 tablespoons
Cilantro 1/2 cup chopped
Olive oil 3 tablespoons
1/2 cup of water

Peel potatoes and slice thinly
Warm 3 tablespoons of oil
Saute potatoes for 5 minutes
Add spice mixture and saute for another 5 minutes on high heat
Add 1/2 cup water and reduce heat to low
cover and let cook for 25-30 minutes until potatoes are tender, stirring occasionally
Garnish with cilantro and serve hot with rice or naan bread

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Aloo Samosas contributed by, Naail from the Seven Hills School in Cincinnati, Ohio, USA

Aloo Samosas (potatoes)
by, Naail

Aloo Samosas


3 large potatoes

1/3 finely chopped cilantro

salt to taste

red chili powder to taste

1/2 teaspoon all spice

2 tablespoon fried onion

1pack egg roll sheet (easily available at any Asian grocery store)

cooking oil (vegetable or( canola oil) for frying samosas


Peel and cut potatoes into chunky pieces place them in 2qt. sauce pan
and cover them with water.

Boil on medium heat until potatoes are fork tender.Drain.

Mash potatoes and add salt, red chili powder, all spice,cilantro, lemon juice, and fried onions.Mix them well.Take the egg roll sheets, spread, them out on a baking sheet
and fill them by giving them a triangular shape.

Heat the oil and fry samosas until golden brown. Serve samosas with mint chuntney
or tomato ketchup.

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Chicken Karahi

Chicken Karahi

Chicken Karahi is the spicy blend of spices,tomatoes and chicken. It is cooked in a wok so it is called “Chicken Karahi”. It can also be cooked in ordinary pan but its real taste is in karahi(wok)

This dish is mostly cooked in the Khyber pakhtoon khua and Punjab. It is too spicy. This dish is also served in wedding cermoniesand other events.

Chicken 1 1/2 kg
Tomatoes 1/2 kg
Salt according to the taste
Red pepper 1tb spoon
Turmeric 1/2tb spoon
Coriander(powder) 1t spoon
Black pepper 1 t spoon
Fenugreek (dry) 2tb spoon
Cooking oil 1 cup
Green Chilies 6pcs
coriander leaves 1/2 cup
Ginger garlic paste 1tb spoon
Lemon 4pcs

First wash the chicken nicely. then pour cooking oil in the wok and let it fry alitlle bit then put all the spices along with the tomatoes and fry them.Pour lemon syrupand fenugrrek. garnish with ginger and coriander leaves and serve it with Nan, chapati or paratha.

My mother told me this recipe and for intro and backgroud I searched Internet

Submitted by
Rafia Sagheer
Karachi, Pakistan

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Lassi- A Traditional Cultural Drink

Background Information:
Pakistani cuisine is as diverse as its people. Among the drinks or beverages consumed in Pakistan, lassi, is quite popular. It is a traditional Pakistani dairy beverage, originally from Punjab, made by blending yoghurt with water, salt, and spices (depending on the type of lassi) until the drink becomes frothy. It is consumed by over one billion Asians throughout the world. With its smooth, cool and refreshing taste.
Lassi is a popular and traditional punjab yougurt-based drink of the indiyan subcontinent It is made by blending yogurt with water or milk and indian spices Traditional lassi (also known as salted lassi, or, simply lassi) is a savory drink sometimes flavored with ground roasted cuminwhile sweet lassi on the other hand is blended with sugar or fruits instead of spices.

In dharmic religions, yogurt sweetened with honey is used while performing religious rituals. Less common is lassi served with milk and is topped with a thin layer of clotted cream. Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch. With a little turmeric powder mixed in, it is also used as a folk remedy for gastroenteritis.

History: Lassi was once the preserve of India’s Maharajas. It is mentioned in ancient Indian texts and was widely used in Hindu rituals. In old times, people would have lassi because they wouldn’t get hungry quickly afterward; and they could wait until lunch to eat again. Tart and refreshing, lassi serves to cleanse the palate alongside spicier foods. It aids digestion and is a healthy addition to any balanced diet. Lassi is 100 per cent natural and is free from artificial colourings, preservatives and flavourings. Besides offering health benefits, lassi is also indulgent and can be enjoyed with or between meals.

Types of lassi: There are many types of lassi that are now available. Sweet lassi is a more recent invention, and has become immensely popular. Rose water is a common ingredient for sweet lassi and adds a sweet, perfumed aroma. Sweet lassi can be flavoured with any fruit of choice like mango, pineapple, banana, lychee, strawberry, etc.

The traditional lassi: The traditional lassi is a salty yoghurt drink which has a thicker consistency as compared to buttermilk. It can be savoured with various spices and ingredients, but it almost always includes ground cumin powder.

Salty lassi is not only extremely easy and quick to make but also very refreshing and cooling to beat the heat of summer.

The method of making lassi:


• Plain yoghurt
• Cold water
• Salt or sugar (depend on flavour)
• Crushed ice to serve

Pour the yoghurt and water into a blender and blend for one minute.
Pour sugar or salt as needed. And serve with crushed ice.

Related Information:

Lassi is of great importance in diet. It contains fat, protein, lactose, ash, calcium, phosphorus. So it has a great nutritional value.
Regular consumption of lassi reduces the chances of your hair going white before time.

Submited by,

Sunbul khuwaja
Hyderabad, Pakistan

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Baryani Recipe from APS Seven Streams Quetta Balochistan, Pakistan


Baryani originates from farsi word birian (roast before cooking), Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice and meat, fish, eggs or vegetables

Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Types of biryani
1. Hyderabadi Biryani
2. Sindhi Biryani
3. Memoni Biryani

Moeez Sadiq,
Quetta, Balochistan,
K-L YES 2011-2012


Click the hidden link below to open the recipe. Move your mouse below this text until the red link appears, then click to open the PowerPoint (PPT) file.

Baryani Recipe from APS Seven Streams Quetta in Balochistan, Pakistan

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Molida -contributed by Seema from Aga Khan Higher Secondary School in Pakistan


It’s a cultural dish and a very older dish. It has a great history.
In olden times people were very close to each other as well as they were united and there was harmony everywhere. In olden times cultivation was the main occupation of the people of Hunza. They used to cultivate a lot of crops and then when they ripen, they cut the crops and used to make this significant dish “Molida”. They all people gathered and ate this dish in the single big, very huge bowl.

This is a very quick and delicious food.

1) Firstly we have to make the thin slices of onion and then cut some chillies in small size.

2) Then we have to pour the yoghurt over the whole stuff and along with the hot bread crumbs.

3) Then we have to mix them together.

4) After this we have to pour the pure nuts oil and served with “tea” or “lasi”.

A delicious dish is ready to serve now.

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