Sunday, 26 October 2014

Beef Burgers | Tarragon Crusted Beef

Parsley, Oregano, Thyme, Basil, Rosemary and Sage are very few Italian herbs that many people are familiar with but only handful people know these are also used in French cooking as these are basic herbs of French Cuisine as well. One other most aromatic but sparingly used French herb is Tarragon, with its delicate aniseed and mild vanilla taste, this herb is perfect with meat, poultry, seafood or cheese. Due to its intense flavoring it pairs great with sharp smelling beef and fish specially.
There are two types of tarragon – French and Russian. French tarragon considered to be the best and has the superior flavor and much more tender leaves and flavor is more subtle than the coarser Russian tarragon. It's a key herb in French cuisine. Go for fresh-looking leaves, with no discoloration or wilting, dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.
There are many dishes cooked using tarragon as main spice, most famous of those are Tarragon garlic chicken, Tarragon potato salad, Béarnaise sauce, Tarragon crusted roast, Salad dressings and used to flavor butter or white vinegar.

Saturday, 25 October 2014

Qeema Paratha - Kachy Qeemay ka Paratha

The fragrance of parathas is just intoxicated but the filling matters too, in Pakistan almost any piquant vegetable, meat, mince and even lentils can be stuffed in between those two crisp flat bread, i.e. potato, cauliflower, spinach, fenugreek, raddish, chicken, and specially beef mince.
Parantha is combination of two words parat and atta which literally means layers of cooked dough.

It is one of most staple food in Pakistan because it is made by pan fraying whole wheat dough on tava like simple roti or chapatti. Paratha dough usually contain ghee or butter with a pinch of salt and sometime milk is added to make paratha more softer and richer taste. Stuffed parathas are normally eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or some roll the parantha into a tube and eat it. You can spice up the stuffing any way you want, some like to add garam masala, others add chaat masala and some sauté the onions with the spices until they are cooked, before mixing it into the vegetables or meat.

Tuesday, 7 October 2014

Punjabi Namkeen Gosht

Namkeen Ghost is famous, simple and delicious recipe belongs to the cuisine of KPK, it is made commonly at Quetta, Baluchistan and Peshawar. But in Punjab people opt for it either during Eid-ul-Azha or for special family functions. 
During my research for authentic Namkeen Gosht recipe, I came across a lot of conflicting concepts and preparation methods and it became difficult to ascertain which one was really authentic.