The Hanging Bottles

 the inverted water bottles at PUCAD :D

 so many water bottles but still the barren ground :-o

Nestle pure life and HBL :P

Lahore: From the perfect stew to confectionary heaven

by :lahorenama

Many of my fellow diners have had to patiently listen—often in mid-morsel—while I belabored the fact that I love the spicy dish but couldn’t handle how it set my mouth on fire. On a week I spent in the ancient city of Lahore in Pakistan, I had many occasions to explain this point—in between hasty gulps of water.

Lahore, the capital of the province of Punjab, was once among the great cities of the Mughal Empire. With Kabul, Delhi and Agra, it was the site of many grand edifices erected by the Mughal emperors.

As venue of an imperial court, it is expected that Lahore would develop a cuisine of elaborate concoctions as demanded by a regal palette.

This may well be the case, but during my stay in this fabled metropolis, I had the chance to savor only more modest fare. As my friend, Dr. Richard Engelhardt explained, most meals in Pakistan today center on roasted meats and simple but tasty stews.

Uncomplicated

My first memorable culinary encounter would cap a fascinating tour of the splendid former palace of Lahore. We had been invited to lunch by Dr. Saleem ul Haq, a senior official of the archaeology department of Punjab who held office in the palace.

Having fully satiated my eyes with the marvels that I had just seen, it was finally the turn of my stomach!

I was not disappointed: lunch turned out to be uncomplicated but delicious. The chicken and mutton stews were rich and fulfilling. As to be expected, every mouthful burned my tongue but there were cucumbers and there was yoghurt to cool things down.

In countries like India and even Malaysia, meals include both bread and rice. Dr. Saleem’s lunch was no exception. We had round bread still steaming, fresh from the oven. We also had a delightful plate of rice interwoven with vegetables.

The woman sitting next to me kindly explained that there were two main types of rice dishes: the biryani and the pulao. What we were having was a pulao which was cooked by layering the grains with the accompanying greens in a pot for steaming.

Biryan involved sautéing diced meat with various spices to form a kind of paste. Then the rice was folded in and blended.

Warm and gooey

At the end of the meal came a scrumptious dessert: gajar ka halwa. It was warm and gooey, sticky and soft. It was like a golden porridge except that one could not have the entire bowl.

When it was revealed that gajar meant carrot indicating the principle ingredient which was mixed with milk and nuts, Richard noted that his sons would not have been pleased. They would have been mortified to learn that our dessert was made from one of the nutritious food items which is on all children’s lists of things to avoid!

Richard also pointed out that while Pakistani fare consisted mostly of basic stews, it was in the dessert department that one could get a hint of the opulence of the Mughal era. In the days that followed, I would grow to be grateful for this fact.

Since most dishes were a little too fiery for me, I often had to content myself with wolfing down considerable quantities of bread as well as sweet confections.

I began to look forward to our tea breaks when we could gorge ourselves on a galaxy of biscuits. Laid out on oval platters set on a tablecloth the color of turmeric were pyramids of chocolate wafers and cookies topped with almonds. My favorite was a crumbly delight that hinted of pistachios but also of shady courtyards and marble pavilions. I insisted on buying a couple of trays of these biscuits to take back home.

‘Pakora’

On one occasion, our hosts, Rustam Khan and Pamela Rogers, graciously prepared for us a welcome treat: pakora! This consisted of vegetables plunged in batter and then fried. For dipping, there were bowls of yoghurt and chutney. I was reminded of tempura which, I had read somewhere, was introduced to the Japanese by the Portugese. Yet, so similar is tempura to pakora that one wonders if it was the Portugese that had done the copying. After all, they had maintained a number of colonies on the Indian Sub-continent.

I would later discover that pakora was also on sale at stalls in the streets. When we explored the oldest district of Lahore—the Walled City—we would find that a dizzying panoply of snacks was available everywhere.

With the pakora were the meat-filled dumplings known as samosas. There was corn on the cob, as well as a kaleidoscope of patties and fried tidbits for nibbling. Most of all there were sweets. One shop had vats of my all-time favorite: gulab jamun. These are like our own pastillas de leche except that a syrup suffused with rose water and cardamom is added. Such luxury!

And if the gulab were not enough, another store tantalized with more plates of candies displayed on tier after tier, a stairway of sweetness rising to confectionary heaven.

Stew of jelly-like milk

Our goal in the ancient district was a restaurant that was famed for serving just one dish—the nihari. This is a stew made of mutton and other odds and ends. It is prepared in the wee hours and left to simmer for hours so that the meat becomes almost jelly-like.

The stew is served with piles of bread which, once again, I gratefully devoured since nihari was much too piquant for me.

One night, we trekked out to another famous establishment housed in a large mansion that faced the old city. Eccentrically furnished, it was filled with bric-a-bracs and paintings as well as winding staircases and mysterious doorways.

Reaching, the rooftop dining area, I was in for a great surprise. Stretching before us, even as we sat at our tables, was the most amazing view: the Badshahi Masjid, one of the largest historical mosques in the world. I was speechless. How often does one have an illuminated minaret towering over you while you are having dinner? Yes, I am afraid that I have absolutely no recollection what we ate that evening.

Final meal

Much more memorable was our final meal in Lahore. We were taken to this restaurant which served what was onomatopoeically referred to simply as takatak. This is in reference to the sound that the cooks make as they chop up the meat on a metal container with special knives.

What was especially interesting to me though was not the signature takatak but a secondary dish we were also served. It was something called chicken atchara. As is the case in the Philippines, atchara means pickle.

I found that this splendid stew had just the right balance of sweet and sour, spice and tang—truly a combination after my own heart!

It seemed that Pakistan cuisine could make concessions to those of us whose tongues are less fortified.

Returning to Manila, I happily sat down to a meal that had been prepared to welcome me. I laughed as I added several dashes of soy sauce: perhaps things were beginning to taste too bland for me after a week dominated by the flame-like flavors of the Sub-Continent. I quickly opened the biscuits that I had brought back.

Sadly, even these did not taste the same. Perhaps I missed the yellow table cloth the color of turmeric. Then again it could have been the fact that there was not even a single minaret in view.

Source:http://lifestyle.inquirer.net/27399/lahore-from-the-perfect-stew-to-confectionary-heaven

Ferozpur Road, Lahore

Ferozpur road is one of the most busiest roads of Lahore. The construction of over head bridge has turned Ferozpur Road to debris. Sand piles and the dug road has made traffic a big problem these days here.

At the Muslim Town Canal signal

Finally the traffic moved :P

road dug outside Wapda Hospital, Rehman Pura.

*sigh* the poor road all in mess :P

The pillars being made for the overhead.

GOL GAPAY WALA AAYA - :D

One of the most yummiest and chatpatta  snack of all times in Pakistan, India etc. :D
Do try out the recipe and let me know how you liked it :)
Before the recipe, listen to "Golgapay wala aya" below :D










Gol gapas are easy to make with very basic ingredients plus some patience when you are trying it at home. Puffing the gol gapas is possible by following these steps:
1. Rolling the dough as thin as possible.
2. Don't let the bulk dough or the rolled dough to dry up! Cover the dough with a damp kitchen cloth properly throughout.
3.  The oil must be sufficiently warm for frying the gol gapas.
4. While you put the puri (gol gapa) in oil to fry, use your frying skimmer to to gently pat the puri so that it puffs up. Flip the side and pat the puri again! (it helps to puff the gol gapa quickly and easily)
5. Not all the gol gapas would puff up completely. So, have patience :D


INGREDIENTS:


Puri:

• semolina (suji) 3/4 cup
• flour (maida) 1/4 cup
• Flour (aata) 1/4 cup
• water 1/2 cup or as reqiured

Pani:

• tamarind pulp 1 cup
• mint leaves 7-8
• green chillies 1-2 
• lemon juice 4 tablespoons
• black salt 1/2 teaspoon
• plain salt 1/2 teaspoon
• roasted and ground zeera 1 tablespoon
• ground sugar 6 tablespoons
• black pepper 1/2 teaspoon
• chaat masala 1 tablespoon
• water 4 cups (adjust to taste)

Filling:

• potatoes 2 medium sized, boiled and cut in cubes
• chick peas 1 cup boiled
• onions 2 medium sized sliced
• flour dumplings (pakorian) 1 cup soaked in water

Mix the potatoes, onions, chick peas ans strained pakorian. Add a little chaat masala if desired.

PROCEDURE:

Pani:

• For pani, blend green chillies and mint leaves to a paste.
• In a bowl mix together tamarind pulp, lemon juice, black salt, plain salt, ground zeera, sugar, black pepper and chaat masala. Add into it the green chillies and mint leaves paste. Dilute it with water to taste.
• The water should be chilled and spicy. Keep it in refrigerator for 1 hour.

Puri (Gol Gapay):

• In a bowl mix together semolina and both the flours.
• Knead it with water to make a stiff dough.
• Keep it aside for 20 minutes and knead it again.
• Make marble sized balls with little oil in your hands. Roll out in a puri with rolling pin, secure between two layers of wet cloth. Roll out all of them and leave it aside for ten minutes.
• Deep fry on medium heat and pat the puri with your frying skimmer till it puffs up.
• Fry till they are light brown to golden in colour.
• Don't place the hot fried puris one over the other or else it would become soggy.
• If puris become soggy heat it in oven to make it crisp again.

To Assemble:

• Puncture the gol gapa with the tip of your thumb. 
• Add 1 teaspoon of filling and top it with sour pani.
• You also add a little sweet taste by adding plum chutney before adding the pani. 

 The freshly fried gol gapaz :D

The gol gapas ready to be eaten :)

ENJOY :)

Chicken Boneless Handi

Chicken Boneless served in a handi

the closer look :D

more zoomed in :D

Handi is a traditional clay pot used for cooking in the Subcontinent.
Chicken boneless handi is among one of the favorite dishes whenever people want to eat Desi Pakistani Food :) It is creamy with the perfect aroma of dried fenugeek added to it! and yes its easy to make :)

okay so the recipe now :)


INGREDIENTS:

• chicken boneless cut in inch cubes 1/2 kg
• onions finely chopped 2 medium sized
• ginger and garlic paste 4 tablespoons
• tomatoes 3 medium sized finely chopped
• red chilli powder 1 teaspoon
• salt 1 teaspoon
• Kasuri methi (fenugeek) 1 teaspoon
• green chillies 3 cut 
• garam masala powder 1/2 teaspoon
• white zeera (cumin) powder 1/2 teaspoon
• yogurt 1/2 cup
• fresh cream 1 cup
• coconut powder 2 teaspoon
• cooking oil 1/2 cup
• Ginger and coriander to garnish

PROCEDURE:

• Warm oil in a pan and add to it chopped onions and fry it to golden brown.
• Add to it the ginger and garlic paste and cook the onions well in it.
• Now add into it the chopped tomatoes and mix it.
• When tomatoes begin to tenderize, add into it the chicken, green chillies, salt, zerra powder, red pepper, garam masala and mix it plus cook it well.
• Add the yogurt and water about 3/4th cup. Now cover the pan till the water dries up and the ingredients are properly cooked.
• Cook until the masala dries up and chicken is tender.
• Turn off the flame and add 1 cup of fresh cream, coconut powder and kasuri methi. Stir it well and turn on the flame to medium. Cook the masala till it leaves oil.
• Now dish out in a Handi and garnish with ginger and coriander.
• Serve with naan and chutni :)

ENJOY :) 

Fill in the blanks Friday; 2-12-2011

By Lauren the little things we do

1.   The holiday season is     a time for good food with friends and family. It is a time to reflect and be thankful about all that we have been blessed with throughout the year   .

2.   Snow makes me  super excited and euphoric :D. (wish I could spend some years in a place where it actually snows) :(

3.  The best comfort food to eat when it's cold out is    soup and lots of nuts plus strong coffee and hot chocolate :D .

4. Winter is the best time for    cozying up in front of the fire place with a warm beverage and cozy socks.

5.  I can't hardly wait for   going shopping after i get my salary :P

6.  When it comes to holiday gifts I prefer to    give them. Surprise gifts are always a treat. I also love getting gifts :)

7.  If I were to rate my excitement about the holiday season on a scale from 1-10, I would say I am at about a    6 or a 7. I like the holiday season, if it brings me out of the monotony and routine! or else holidays become a havoc for me! :P 

Commanding Success - 125 Years of Aitchison College

Going through Lahorenama I found this video worth seeing :)
The prestigious Aitchison College is one of the best educational institutions of Pakistan!
Hope you enjoy watching the video!

Fill in the blanks Friday 18-11-11

Fill in the Blanks Friday 

by

Lauren @ little things we do

1.   A nervous habit I have is     blinking my eyes continuously that sometimes others might think I have some ophthalmic problem :P

2.   Something that makes me sad is  to see people criticize no matter what good others would do! To see people never thankful to Allah's blessings on them because they are discontent no matter how much they get! SAD.

3.  Today I am thankful for   everything I have! My family, my studies, my new job and so many uncounted blessings of Allah on me.Alhumdulelah!.

4. My favorite room in my house is    my bedroom :D its cozy :)

5.  I can't stand   liars,people who can't fulfill their words and promises...!!

6.  If I had an extra $100 to spend on whatever I wanted today I would    go buy the best-est gifts for ami and daddy :) they deserve the best from us! :)

7.  The last person I hung out with was    my cousins to enjoy GOL GAPAS at Model Town, Link Road. It was so much fun :)

Beef Chapli Kebab

Beef Chapli Kebab served in a clay platter with cucumber, onions, tomatoes and lemon :)

yum :)

Happy mutton and beef season :D

Coconut Cupcakes

The cupcakes I made specially for Eid Ul Azha :). It was my first cupcake frosting trial though it wasn't very perfect,but it was good enough.

INGREDIENTS:

• 1/4 cup margarine
• 3/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon white vinegar
• 1/4 cup apple sauce (for the recipe follow the link here)
• 3/4 cup coconut milk
• 1 and 1/2 cup flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1/2 cup coconut flakes

PROCEDURE:

• Cream together margarine and sugar with a beater.
• Add vanilla extract, vinegar apple sauce and coconut milk and beat all the ingredients well.
• Take the flour in a separate bowl and add into it salt, baking powder and the coconut flakes.Whisk all the dry ingredients well.
• Now add the wet ingredients to the dry and mix them well. Don't overmix it.
• Bake at 350 F for 20-25 minutes. Makes about 12.

FROSTING:

• 1/2 cup unsalted butter
• 1 and 3/4 cup powdered sugar
• 2 tablespoon coconut milk 

Beat the butter and add slowly the sugar to it. keep beating the butter and sugar till creamy and frothy. Mix into it the coconut milk

Frost the cupcakes with the icing when they have cooled down at room temperature. Sprinkle colored coconut flakes on the icing :) 

Serve with tea or coffee :). enjoy :)

The muffin tray with muffin liners :D

The kitchen mess while baking :-/

Here we are with coconut cupcake batter in the muffin liners :)

In the oven to bake :)

Oven hot cupcakes :)

Cupcakes ready to frost :)

Here we are with the frosted coconut cupcakes with colored coconut sprinkles :)

ready for tea party :D 

Enjoy :)

Fill in the blanks friday

Fill in the blanks, Friday; 11-11-11 :)

by the little things we do

1.   My favorite new blog of the moment is  My life, in photos (mostly.)

2.   Something I am thankful for is  the borrowed novels :P   .

3.  Something that made me laugh this week was Eid Ul Azha episode of BULBULAY; it was hilarious :D

4. An item that is currently on my wish list is   a new handbag :P  .

5.  I am excited about   getting my appointment letter as soon as possible because I'm tired waiting for it now.

6.  If I were a color I would be    white; its peaceful and it has 7 colors in it :) .

7.  My favorite way to spend a chilly fall day is by    sitting down in the blanket and read some book or watch a movie .