Generally speaking there isn’t a large variety of different cookies in the sub-continent like in the UK or US. Whatever few there are, they are really tasty and crunchy! Nan Khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee. Our recipe makes about 24 pieces of Nan Khatai. Special thanks are due to Marium Hamid who has sent this recipe. Keep it up Marium.

INGREDIENTS:

• 1/3 Cup All Purpose Flour (Maida)
• 1/3 Cup Semolina Flour (Fine Sooji)
• 1/2 Cup Gram Flour (Besan – Chane Ka Atta)
• 1/8 teaspoon of baking soda
• 1/2 teaspoon green cardamom powder (Ilaichi)
• 1/2 cup Butter Unsalted
• 2/3 Cup Sugar
• 1 tablespoon sliced almond
• 1 tablespoon sliced pistachio – Set aside for garnishing.

INSTRUCTIONS:

• In a bowl, mix the Maida, Besan, Sooji, Baking Soda and Cardamom Powder, then set aside.
• Let the butter come to the room temperature (butter should be soft, not melted).
• Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
• Preheat the oven to 375 degree.
• Add the flour mix to butter and sugar mixture and knead them together to make a smooth dough.
• Divide the dough into about 24 equal parts and using your hands form them into balls.
• Press each ball between your palms lightly; every piece should be about 3/4″  in thickness.
• Put a few pieces of almonds and pistachios on each ball and gently press them into the dough.
• Now put these raw Nan Khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until they are of light golden brown texture.
• Remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
• Enjoy with a cup of hot cappuccino or that old cuppa! Bon appetite!

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Mutton Turnip Curry is a very traditional Indian Pakistani dish hugely popular in the rural country side. Since there is good chance that your parents belong to same lot here is a chance to please them through this great recipe of shaljam gosht. So here we go.

INGREDIENTS:

• 1 Kg. Mutton
• ½ Kg Shaljam peeled and cut into pieces of 1 to 2 inches.
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion–chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

INSTRUCTIONS:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add haldi, dhanya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
5. When meat is almost done add Shaljam and cook till the Shaljam are done and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh Dhaniya, green chilies and lemon.
7. Serve with naan bread
8. Serving: 6 – 8 persons

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Sweet mango chutney has become furiously popular recently, with it being served regularly at wedding receptions in Pakistan. Previously, even before this popularity it was always liked by the young and old alike. It renders a great tangy taste to otherwise dull veggy dishes..

INGREDIENTS:

• 3 Large Ripe Mangoes, peeled and cut into chunks
• 2 Tsp Sugar
• 1 Tsp Lime Juice
• 5 Large Dates, pitted
• 1 Tsp Cumin Seeds, roasted
• 1/2 Tsp Coriander Seeds, roasted
• Salt to taste
• 2 Tsp Cooking Oil

INSTRUCTIONS:

1. Start by peeling the mangoes and cut them into small chunks.
2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
3. Drain, mash well and set aside to cool.
4. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.
5. Adjust salt if needed.
6. Remove from blender and store in an airtight container.
7. Enjoy with a variety of curries and rice dishes.
8. This chutney keeps well for over a week when properly stored in the fridge.

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Of all the sub-continental dishes Kalakand is my favourite, be it plain or with some nuts like pistachio or almond. It is easy to make, though takes a bit of a time and does not require a long list of ingredients. Since it is made up of milk, people with some sort of allergy to milk should avoid it.

Do give this simple yet really delicious Indian/Pakistani sweet (mithai) a try. Ok, here we go..

INGREDIENTS:

• 2 Litres of milk (Fresh if possible)
• 3/4 Cup Sugar
• Pistachio or almonds finely grated in long slices
• Warq (Silver foil, optional for decoration)
• 1/2 tsp Citric Acid dissolved in 1/2 cup water.

INSTRUCTIONS:

1. Let us begin by boiling half the milk and adding the citric solution when s it comes to boil.
2. Now switch off heat. Let the sediment (chenna) settle down and then sieve through a muslin cloth, press out excess water, take in a plate and press lightly.
3. Do not knead.
4. Now put the remaining milk in a heavy pan and boil to about half of original volume.
5. Add the chenna and boil till the mixture thickens, stirring continuously.
6. Add the sugar and continue to cook, stirring all the while till it softly thickens in a lump.
7. Set in a tray, apply silver foil and sprinkle the chopped nuts.

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Palak Paneer ? Mmmmm, who doesn’t like Palak paneer specially on the rural side? It is a sure delight for every lover of good and healthy cooking. Plenty of green stuff in there to turn your friends green with envy when you come up with this old hit!

INGREDIENTS:

• 2 tbsp Ghee or Oil
• Ghee or Oil for deep frying
• 400g/14 oz Paneer (Cheese)
• 1 Onion, finely chopped
• 2.5cm/1 inch Fresh Ginger, finely chopped
• 4 Garlic Cloves, crushed
• 1 Tsp Cumin Powder
• 1/2 Tsp Coriander Powder
• 1/4 Tsp Turmeric Powder
• 1 Tsp Chilli Powder
• 60ml/2fl.oz. Sour Cream
• 450g/1lb Fresh Spinach, finely chopped
• salt to taste

INSTRUCTIONS:

1. Start off by heating the ghee or oil until hot, then fry the paneer till golden brown.
2. Drain well and then cut it into 12mm/1/2 inch squares and set aside.
3. Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly.
4. Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan.
5. Add the chilli powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking.
6. Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes.
7. Add the cheese, cover and cook for a further 5 minutes.
8. Serve hot with boiled rice or chapati, paratha or naan bread.

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