1. Cultural Food Recipes ISA Activity

2. School Profile School Name (as registered on BCSO)READ Foundation College Bhimber Gharbi PrincipalFarid Ahmed International CoordinatorFareeha Zaib Iqbal StaffMale: 01 Female: 02 Students’ StrengthGirls:20-25 School AddressREAD Foundation School and College Bhimber Gharbi, Smahni Road, City Bhimber, AJK, Pakistan Contact InformationFareehazaib67@gmail.com

3. Following are the cultural food recipes of Pakistan. These dishes are specific with Pakistani culture.

4. Name of the dish Afghani pulao

5. Photo of the dish

6. List of things used in the dish Chicken ½ kg(boiled) Rice 250gm Salt ½ tsp Oil 1/4cup Garlic 1tsp Ginger 1tsp onion 1cup Almond 1/4cup(crushed) Yogurt 1/4cup Butter 2 tbsp Complete process Heat oil and fry onion am d take out half onion. Than fry boiled chicken,ginger, garlic, with yogurt for 15 minutes. Now boil rice and fry almond in butter. Now put rice and chicken in a pan and steam for two minutes. Then take out in a dish sprinkle onion and almond. Delicious Afghani Pulao is ready to serve.

7. Name of the dish Saag Gosht

8. Photo of the dish

9. List of things used in the dish Oil 1/2 cup Mutton 1/2kg Onion sliced 2 Ginger Garlic paste 2tsp Red chili powder 1tsp Coriander powder 1tsp Turmeric 1/4 tsp Tomato sliced 2 Salt 1tsp Yogurt 1/2cup Fenugreek (methi) 4 bunch Spinach 1/2kg Milk 1/2cup Green chilies 6

10. Complete process Heat oil in a pan and fry onions till golden brown Add ginger garlic paste and fry for 1-2 minute. Add red chili powder, coriander powder, turmeric, tomatoes and salt. Pour ¼ cup of water and fry for 3-4 minutes. Add mutton and cook for 5-6 minutes. Now pour yogurt and cook for 8-10 minutes till oil comes on top. Add fenugreek(methi) and spinach Cover with lid and let it cook till meat is tender. Pour milk and green chilies and covers with lid again. Cook till another 15-18 minutes. Sprinkles green chilies and coriander leaves.

11. Name of the Dish Three Colored Rice

12. Photo of the Dish

13. List of things used in the dish Basmati Rice 1/2 Kg Sugar 1/2 Kg Water 8Cup Ghee 1/2Cup Green Cardamom 6 Clove 6 Coconut Slices 1/2Cup Khoya 1Cup Almonds Sliced 2 Tbsp Pistachio Sliced 2 Tbsp Ashrafis Sliced Red 2 Tbsp Ashrafis Sliced Green 2 Tbsp Red Color Few Drops Green Color Few Drops Yellow Color Few Drops

14. Complete Process Cooking Time : 30 min  Soak 1/2 kg rice for half an hour, boil 8 cups water with salt, 6 green cardamoms and 6 cloves, add rice and cook till nearly done, drain and keep aside, in a pan put 1/2 cup ghee with 1 cup water and 1/2 kg sugar and cook, stirring until the sugar dissolves and turns into a thick syrup, when the syrup starts to boil add in boiled rice along with 2 tbsp sliced almonds and 2 tbsp sliced pistachios, cover pan and cook on a medium flame, open lid after 5 minutes, when the syrup starts to dry, lower flame add in all the three colors, simmer for 10 minutes, lastly sprinkle 1 cup Khoya and 2 tbsp green and red color ashrafis.

15. Name of the dish GUR WALAY CHAWAL

16. Photo of the dish

17. List of things used in the dish Boiled Rice 1/2 kg Gur 1/2 kg Water 1 1/4 cup Green cardamoms 6 to 8 crushed Big cardamoms 1 1/2 tsp Ghee 1/2 cup Milk 1/2 cup Coconut 1 tbsp sliced

18. Complete process Take a pan and add water, milk, gur and green cardamom and let it cook (remove the scum from syrup during cooking). In separate pan, heat up ghee and add black cardamom and add cooked syrup. Then add boiled rice and mix well. Cook on high flame along with sliced coconut. Then cook on low heat for 25 to 30 minutes.

19. Name of the Dish Desi achari qeema noodles

20. Photo of the dish

21. List of things used in the dish Noodles ½ packet Beef mince ½ kg Onion 2 Lemon 3 Tomato chopped 3 Green chilies chopped 6 Whole red chilies 8 Oil ½ cup Turmeric powder 1 tsp White cumin 1 tsp Nigella seed 1 tsp Ginger garlic paste 1 tbsp Whole coriander 1 tbsp Salt to taste

22. Complete process: In a chopper add1 tbsp coriander and 1 tsp white cumin to blend. In a pan boil ½ packet noodles with 2 tbsp oil. Then drain the water, rinse with cool water and grease it and put it on a side. Heat ½ cup oil in a wok and add 1 tbsp ginger garlic paste with 3 chopped tomato to suate. When water dries add ½ kg mince, 1 tsp turmeric and salt to taste and cook till mince water dry.

23. Then add 8 whole red chilies, 1 tsp nigella seed and 6 green chilies to cook. Now add grinded spices with 3 lemon juice and simmer for 5 minutes. In the end mix noodles and serve.

24. Name of the dish Nihari

25. Photo of the dish

26. List of things used in the dish 1kg Beef cut into 4-6 large pieces 11/2kg Knuckle/Marrow Bones 250g oil 100-150g Wheat Flour (ferina) 1 Onion, finely sliced 1/2tsp Garlic Paste Nihari Curry Mix

27. Complete process In a large pot, heat 150g of oil, add the garlic, stir and add the meat, bones and Shan Nihari Mix. Fry for a few minutes and add 10 glasses water. Cover and cook on a very low heat until the meat is tender. (For beef 6-8 hours, for mutton 4-6 hours). Mix the flour with 3 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Remove the bones and cook on a high heat for 15 minutes. Heat the remaining oil and cook the sliced onion until golden brown. Add the onions to the Nihari, cover and simmer for 30 minutes on a low heat. Shan Nihari Recipe is ready to serve. Serve garnished with finely chopped green chilies, ginger and lime juice, accompanied by hot naan breads.

28. Name of the dish Makki ki roti

29. Photo of the dish

30. Things used in the dish 2 cups (400gms) makki atta (corn flour) Salt to taste optional Luke warm water to knead the dough

31. Complete process Knead the dough by adding warm water and salt just before making the rotes. Now take a clean cloth or small plastic sheet and put it on the kitchen slab. Take a portion of the dough and shape it as a ball. Place this on the cloth or plastic sheet. Then put some water on your fingers and press the ballby rotating it till it takes a shape of a rote. Remove this rote and put it on a heated tawa. Let the rote cook from both sides on low heat. Remove it from the tawa and serve hot with butter on top.

32. Name of the dish Peshawari chapli kabab

33. Photo of the dish

34. Things used in the dish Mince ½ kg Butter 2 ounce Red pepper 1 tbsp (crushed) Coriander seeds 1 tbsp (crushed) Cumin seeds 1 tsp (crushed) Pomegranate seeds 1 tbsp (crushed) Wheat flour 3 tbsp Eggs 2 Spring onion 2 (chopped) Tomato 1 (sliced) Coriander leaves 2 tbsp (chopped) Green chilies 4 (chopped) Salt 1½ tsp Clarified butter for frying

35. Complete process In a bowl mix together mince, butter, red pepper, coriander seeds, cumin seeds, pomegranate seeds, wheat flour, eggs, spring onion, coriander leaves, green chilies, salt and mix well. Keep aside for 1 hour. Shape into big kababs. Shallow fry in clarified butter and fix 1 slice of tomato onto each kabab before frying. Fry till light golden in color The delicious chapli kebabs are ready to serve.

36. Name of the dish Sattu drink

37. Photo of the dish

38. Things used in the dish Sattu flour - 3 tbsps (channa ka sattu) Water - 50000 to ml, chilled Lemon - 1, small Mint leaves - 8 leaves, crushed or finely chopped Black salt - 3/4 tsp Roasted cumin powder - 1/2 tsp Black pepper powder - pinch Salt - 1/4 tsp

39. Complete process Prepare sattu flour by grinding 1/3 cup of roasted gram to a fine powder. You can sieve it or use as it is. Take a vessel, add sattu flour and water and mix well. Add juice of lemon, crushed mint leaves, black salt, roasted cumin powder, black pepper powder and salt and mix well. Pour into glasses, add ice cubes and serve.

40. Name of the dish Qeema karelay

41. Photo of the dish

42. Things used in the dish 5 Bitter Gourds (Karailay) 2 pounds of Minced Beef 3 large Onions (peeled & sliced) (all 3 seperated) 2 medium Tomatoes 1 more small Tomato (for garnish) 4 Green Chilies (more or less may be used depending on taste preferance.) 5 cloves of Garlic (chopped) ½ cup of water 1 (2-inch) piece of Ginger A few strands of Fresh Coriander for garnish 1 tsp. of Red Chili Powder 3 tbsp. of Salt (or as needed to cover bitter gourds) 2 tbsp. of Cooking Oil More Cooking Oil (for deep frying) Thread (for sewing bitter gourds) Needle (for sewing bitter gourds)

43. Complete process Take the bitter gourds and peel off the skin. Cut each bitter gourd long ways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for at least 3 hours (overnight if possible.) With warm water wash the bitter gourds well and rinse them. In a frying pan heat 2 tablespoons of oil. Fill each bitter gourd with the minced beef. Then sew the bitter gourds with thread and a needle, so they do not open while frying. In a deep fryer, deep fry bitter gourds in oil on medium heat until they turn golden. Heat 2 tablespoons of oil in a frying pan. Add 1 onion, 1 tomato, and 1 teaspoon of red chili powder, 1 teaspoon of salt and ½ cup of water.

44. Cook on low heat for about 15 minutes or until the tomato gets soft and onion is transparent. Mash it with a spoon to make gravy. Add ¼ cup of oil and cook for another 5 minutes. 6) Add bitter gourds to the gravy and simmer for another five minutes on low heat. Garnish with chopped tomato, onion, green chili and coriander/cilantro leaves.