DOODH JALEBI

Doodh jalebi is also popular in the winter, especially for those looking for a snack late at night, with the bazaars full of people nursing hot bowls of jalebi soaked in milk.

To make jalebi, fine wheat flour and yeast are first kneaded and then stuffed into an icing cone fashioned out of cloth. The batter is then deep-fried in the shape of rings.

Just a minute after it starts frying, the batter changes colour to yellow and then to a crisp, golden brown, which indicates that they are done.

The fried jalebis are soaked in sugar syrup for a while and then served, either hot or after they are allowed to rest for some time.

PTI leader and former district nazim Raja Tariq Kiyani told Dawn he lived in Shakarparian in the 1960s, before the city of Islamabad as we know it today came to be and that his father would bring back jalebi after he was done with work.

“Only a few sweet shops would make jalebi and you could see large pots of milk in their shops as well, which would be empty by the end of the day,” he said.

A sweet shop owner in Kartarpura, Mohammad Javed, said people had a bowl in the shop while waiting for their take away order.

“Iron pots are used to store the milk because it is a widely held belief that milk stored in an iron container is healthier,” he said.

NEHARI

Nihari is a National Pakistani dish consists of lamb or beef that takes longer time in the cooking and served with tasty cooked brains and bone marrow.

History of Nihari

The nihari has Old Delhi originations of the late 18th century during the Mughal Empire. It is a favorite food of Muslim Nawabs who ate it early morning after offering Fajr prayers. The Nihari is famous among south Asian Muslims, and it is particularly popular in the Dhaka and Chittagong. It takes whole night to cook and gets ready to eat in the early morning. It is a National dish of Pakistan and is famous for its spiciness and yummy taste.

Initially, it was popular in Delhi among Muslims, but after the independence of Pakistan many cooks migrate to Karachi and the other cities of the Pakistan. They establish restaurants in Pakistan and the Nihari got thriving success in all over Pakistan.


WHICH MEAT IS BEST FOR NIHARI?
While Nihari is best made with beef shin or shank and bone marrow. ‘Nalli’ is Urdu word which means bone marrow. So a beef or lamb nihari is cooked with beef or lamb bon

e marrow.

Karahi

Chicken karahi is one of the most familiar dish of spices in subcontinent which is served with different localities.Chicken is indulged with mixture of spices to make a gravy. Coal essences can be touch to taste to make it more exciting for Desi food holics.Meat or lamb can also be use to make karahi, naming gosht karahi. Taste is developed with proper garnishing of lemons, fresh green chills, ginger, fresh coriander. Gravy is made up with exciting flavors. Cream can be a main ingredient to make a white saucy curry.Dry nuts can be added to make a taste to next level. Cuisines in Pakistan offer chicken almond karahi with a brownish cony texture.

Taste of karahi varies from province to province in Pakistan. In Punjab people like more spicy karahi with gravy and this type of karahi is  named as lahori karahi . While in kpk people like karahi less spicy. One kind of karahi which is popular in kpk is shinwari karahi. This karahi is prepared with mutton and its flavor is given by  helping of tomatoes.  Moreover in sindh side people opt for hyderabadi karahi. This type of karahi is  popular in sindh.

Most interesting part of this dish is the way it is served in restaurants. In Punjab it is served with plain  wheat roti along side with raita and salad which adds flame to the hunger. While in other provinces like in kpk it  is served  with Nan and mint sauce.
So if you are a food lover and craving for something spicy and tasty then there is nothing better then Karahi.

ANDAY WALA BURGER

Andy wala burger :

Anday wala burger or street burger is one of the most famous street food of Pakistan if  you are living in Pakistan or you just visit Pakistan and you are unaware of anday burger and haven't ate the andy wala burger then you have

never ate the best street food of Pakistan anday wala burger from the category of street foods, 

Anday wala burger is the most amazing street food of Pakistan it is a easy process and it can be made at home as well as the to eat mouth watering food, as it is common street food it can be found at every state of Pakistan but the best street burgers or Ande wala burger are of Lahore Rawalpindi and Karachi. 

Every seller of andy wala burger has different way of making the burgers so they will be different in taste

Ingredients:

Anday wala burger is made with

fresh vegetables like, 

Tomatoes, cucumber, onions 

Bun or bread pieces 

Shami kabab

Eggs 

Mayonnaise 

,

Maslas

How to make it:

First of all cut the bun into two pieces or if you have bread pieces then no need of cutting the bread pieces then cook one sides of the the bun or bread pieces with oil applied on them, 

Then add any chutni if you've, over it or if you don't have the chutni then it's okay 

After that add salad you've mad with salad leaves,tomatoes and onions over one side of the bun, then apply Mayonnaise.

Fry the egg in form of omelet and place it over the bun 

Then spread the shami kabab on both sides of the bun and cook both sides of the burger well with oil. 

Pulao

Pulao is most common rice dish in subcontinent adding a mixture of spices which inflames the aroma of appetite. In Pakistan pulao is extremely  popular and is present on every table on any occasion or festival. Pulao is a one pot rice dish. Pulao is a versatile dish, which includes different tastes according to region and province. Wide range of pulao are served with different taste on different tables nation wide. 

 Another most common and marvelous dish in subcontinent is Biryani. Difference between biryani and pulao is that in biryani rice meat, vegetables are partially cooked in different pots while pulao is a one pot rice dish. Another difference is that the taste of biryani remains same in all provinces either its js Karachi or Lahore you will experience same taste of biryani
While Every province and region  set pulao as a continental serving dish according to their taste and cultural. Pulao offers a cultural taste. In Punjab chicken pulao is served with mint yogurt sauce while in Sindh, pulao is made with beef adding hot spices to enhance the taste. In KPK, people like to have kabli pulao with light salt pepper touch. Bolchi people like to have banu pulao in which main course of ingredient is lamb.Hyderabadi pulao is one of the hot favorite dish known in subcontinent. Adding more to the taste for pulao lovers Afghani pulao takes the second role nation wide. Hot pot full of these golden rice can bring ones hunger to an end.Pulao is served with different appetite increasing servings such as mint yogurt sauce, shami kabab, cutlus, egg curry, chicken curry, salad.

SAMOSA CHAAT

Samosa Chaat. This is a dish that like the demonstration of liquefying cheddar on anything—would need to make a decent attempt to be terrible. It's made of a base of cleaved up samosas (flavorful singed cakes loaded up with fiery potatoes and peas), and beat with chutney, yogurt, and sev (those slight seared potato bits)

There are huge amounts of various sorts, and legitimate strategies for eating each. In any case, at its center, any chaat dish is only a mix of a five basic segments, every one of which adds to making an addictive blend of flavors and surfaces:

1. The Base: This is generally a carb, be it a samosa, a papdi (seared flour wafer), or puffed rice—yet it's regularly fresh. This is the base whereupon every single other flavor will be heaped on. Once in a while the base will be impartial (puffed rice, papdi), or it will as of now be spiced (samosa)— in any case, more seasonings will be included.

2. The Sauces: Cilantro-mint chutney and tamarind chutney are the two most normal sauces in chaat, as they loan hot and tart/sweet components, separately. Plain yogurt additionally joins the gathering, to include a cooling, invigorating note.

3. The Crunch: Besides the base (which frequently gets delicate when stacked up with chutneys), chaat dishes will have other crunchy fixings like slim sev—minimal zesty bits of seared potato—or masala chana—singed, spiced chickpeas.

4. The Vegetables: Diced onions, tomatoes, and potatoes figure intensely in chaat. The potatoes are normally essentially bubbled, and the tomatoes and onions are crude—these are intended to include surface.

5. The Umami: Almost all chaat incorporates a sprinkling of chaat masala, a universal Indian flavor mix that scents like spoiled eggs yet adds a shock of umami to any dish.

DAL CHAWAL

Daal Chawal is a Pakistani dish that is also common in India. lentils. It is quite a simple dish but delicious.
There are many types of lentils green peas, white peas, red lentils, black grams beans and many more. Lentils are boiled and cooked with a mixture of spices and  then at the end given a ‘tarka’ of spices. These spices are mixed on pan in oil or ghee and then poured at the top of daal. It gives daal aroma and a mixture of flavours. Daal is also cooked in mud utensils and it also changes its taste.
It is served with boiled rice, naan, roti. You can also add cumin seeds in boiled rice.
Some people eat daal chawal with hands some use a spoon and some people also use fork, everyone has their own preferences. Daal Chawal is also good for weight loss as it is low in carbs and high in fiber.
The best daal I had was from a road side restaurant named ‘Mian jee restaurant lalamussa’. They have their own signature recipe and they are famous for their daal.
Daal is served with salad, pickle, raita to spice it up.

GOL GUPPAY

Gol Gappay

Gol gappay also known as pani Puri is a type of snack that is also originated in Indian sub-continent. In India it is known as pani puri and in Pakistan as gol gappay and many other names depending on the region. It is also quite common in Pakistan. If you roam around in streets of Pakistan you will find many vendors selling gol gappay. But not all of them have a tempting taste. A good stop for gol gappay is difficult to find. I’m always looking for delicious gol gappay and the best one I had was in Rawal Pindi. It is a quite pocket friendly snack.

It consists of a round, hollow, ball-shaped puri filled with a mixture of various chutneys, chick peas, potato, onions with a tangy flavoured water. It is served in various ways sweet, sour or a mixture of both.
The trick is to put the entire gol gappa in your mouth without cracking it.It is a bit messy to eat. As I have observed this snack is more liked among girls.  

BIRYANI

Pakistan has marvelous dishes full of spices and phenomenal aromas that can easily induce hunger.

There are tons of different ways to cook one single dish by changing spices or cooking techniques as every region has its own special way of cooking, therefore Pakistan has diverse variety of food.

There are some dishes that are very easy to make and quick (karahi) and some dishes require hours to cook (haleem, paye).

Everyone has their own way of enjoying food, some prefer it with naan or roti and some prefer it with rice.

Biryani has its origin from Indian sub-continent however it is among the most traditional dishes of Pakistan and known in other regions as well. Ingredients vary from region to region. The exact origin of biryani is unknown.
This Rice-based  food is full of spices. The most common is chicken and beef biryani  however it is also cooked with fish, eggs, vegetable ,prawns.
It is made by mixing curry in semi-cooked rice separately. If you  jump on youtube or google you will find many types of recipes each guiding you to a different type of Biryani.
As Karachiites are known for their excellent cooking abilities, you will always hear a person from Karachi that this biryani is nothing like biryani from Karachi. 

Biryani is always served with raita (yogurt mixed with cumin seeds, black pepper and salt) and salad. If you are a foreigner don’t miss having biryani.                              

GAJAR HALWA

Gajar halwa is most famous dish all over asia. This dish is also from the Indian subcontinent. This dish is mostly made in winters. People use to have this especially on occasions. Basically it is a sweet dish and main ingredient is fresh carrots, mixed with milk, khoya and sugar. khoya is made-up of dried whole milk or milk by heating in an open iron pan, which is lower in moisture. First of all carrots got chopped and boiled in water, to get a soft texture, and take them out from water. After this take milk and boil it then put boiled carrots in it and mix well, then add khoya and sugar slowly one by one and continuously mix it without any delay. Let the milk to dry and put some nuts in the end for garnishing. Mostly it is easily available in end of October to march in Pakistan. Now a days sugar free is also made by shops due to high demand of people.

DUM PUKHT

Dum Pukht

Dum Pukht is a  moderate cooked  lamb recipe that will most likely make your day It is made with goat meat, goat fat, dark pepper, lemon juice, and some new veggies. A dish that will be without a doubt cherished by older folks.

The best part about  Dum Pukht formula is that simply layer things into a pot, spread the cover, pack with flour blend and leave it to cook for around 3 hours on low warmth. Indeed, you read it right. No long arrangements, marinations, cutting, dicing and so on. Nothing by any means.

I'm in love with cooking with less flavors and subsequently I love all such Arabic, Afghani Recipes. My Arabic Mutton Mandi is additionally among my top choices.  Dum Pukht is one of the most straightforward and the most delicious formula I have ever constructed.
Take a  pot. Layer the goat fat (Charbi) at the base. Presently make a layer of the lamb pieces on it.
Set the veggies above it and press the lemon squeeze over it. Sprinkle the salt and pepper powder over it. Try not to blend. Leave it for what it's worth.
Presently take the maida blend to make the mixture. Keep the water less with the goal that it holds the cover appropriately. Presently place the batter over the fringes of the pot and spread it with cover. Again put the batter over the top and pack it appropriately with the goal that the air doesn't spill.

Cook on high warmth flame
for around 10 minutes and afterward bring down the warmth. Leave it to cook for another 2 to 3 hours. You will hear a whistle like sound and sight-seeing will spill from it.
Following 3 hours evacuate the top and your Afghani Dum Pukht or Slow Cooked Afghani Mutton is prepared to serve. You can have it crude or with rice. sheep will be cooked flawlessly and will be extremely delicate. You will adore eating it.

HALEEM

Haleem is a sort of thick well known dish in the Middle East, Central Asia, and the Indian subcontinent. Despite the fact that the dish changes from area to area, it alternatively incorporates wheat or grain, meat and lentils. Well known varieties incorporate keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal, India; Khichra in Pakistan and India.

Haleem is made of wheat, grain, meat: generally minced hamburger or sheep; goat meat; or Lamb and sheep; or chicken, lentils and flavors. Some of the time rice is likewise utilized. This dish is moderate cooked for seven to eight hours, which brings about a glue like consistency, mixing the kinds of flavors, meat, grain and wheat.

Haleem is sold as a nibble nourishment in bazaars consistently. It is likewise an exceptional dish arranged all through the world during the Ramadan and Muharram months of the Muslim Hijri schedule, especially among Pakistanis and Indian Muslims.

Moreover, Haleem is  exceptionally mainstream in Bangladesh, particularly during the holy month of Ramadan, when it is a staple dish.In Pakistan, Haleem is accessible lasting through the year, just as in most Pakistani eateries around the globe.

 Haleem is made by right off the dried up wheat, grain and gram lentil short-term. A fiery meat sauce called Korma is set up until the meat gets delicate. The wheat, grain and gram are bubbled in salt water until they are delicate. The cooked wheat, grain and lentils are then blended in with the meat (Beef or Mutton or Chicken) sauce and mixed with a substantial hand blender to get a glue like cpattern. The cooking method takes around 6 hours to finish. Be that as it may, haleem planning shifts in various locales is sold as a nibble nourishment and road nourishment in Pakistani bazaars consistently.

CHICKEN KACHORI

Chicken kachori:

is one of the main item people use to have in holy month of Ramadan. 

Basically the origin of kachori is from Uttar, Pradesh India. The recipe is simple but most of the people are not able to make it because its a time taking process. 

 This is made up of boiled chicken and some vegetables, the vegetables which are used are peas, cabbage, carrot,  coriander and green chilli. All the vegetables are chopped well and the mixed with the small pieces of boiled chicken and then some spices are add to it to make the taste better. After mixing this all, this mixture is used to fill up the small strips of white flour and give it a shape of a circle.
The final step is to stirred fry them. After being  fried the outer shell will be harder as compare to the inner one. These kachori’s can easily be bought from any sweet or bakers all across Pakistan