Pakistani cooking

Important techniques used in Pakistani cooking are:

   Bhunao: is a combination  of  light stewing, sautéing and stir frying in this process the cooking is done in medium to high heat, adding small quantities of liquid i.e. water or yoghurt, this is done to prevent the ingredients from sticking, which also makes it necessary to stir constantly. The initial cooking is done in the ingredients own juices. This process would not only extract the flavor of each of the ingredient and spices but also make sure that they do not get burnt or remain raw. The process is complete only when the fat leaves the masala of the sides. This process is required in most of the recipes and Bhunao is not a complete process in itself but a part of process that helps to prepare a dish.

Dum: literally means steam. It’s given when the meat has become quite tender and the dish is almost ready. The advantage of giving dum is that the vapors cannot escape and the dish has all the flavors and aroma.

  Tarhka or Baghar: hot oil has an extraordinary ability to extract and retain the aroma, essence and the flavor of all spices and herbs. This process is done at the beginning of the cooking a dish or after the cooking process. Some special features of Baghar

 

v  No water is added in the process.

v  The ghee or oil is brought to the smoking point and then the heat is reduced.

v  The ingredients are added in rapid succession, rarely together

v  The cracking of the spices or a change in color indicates that the process is complete.

v  The prepared Tarhka or Baghar is poured sizzling hot over the dish. Except when a dish has require pre-tempering.

Dhuan lagana means to give smoke to dry meat. This process is usually done at the end of cooking. This requires charcoal, ghee. Onion peel and dry  spice (usually cloves).

Here is the detail procedure:

v  Put glowing charcoal on onion peel or in a small bowl and place this in the center of the handi or casserole and arrange the cooked meat around it.

v  Drop the dry spice over the charcoal and pour a little ghee (clarified butter).

v  Quickly cover the handi or casseroles with a lid as the smoke permeate the meat.

v   This process takes about five to ten minutes.

Barbecue or roasting: in Pakistan roasting is usually done in a tandoor, fired by charcoal, which acts as a catalyst to impart a flavor that is unique. In this process the juices of the meat drips on the charcoal, which sizzles and sends up the billows of smoke. This type of cooking require pre marinate process for the meat or chicken.

Frying

Frying is the method of cooking food in a hot fat; it requires constant and careful attention. It is unsuitable for tough meats or slices. If there are bubble in the fat that means there is water in the fat and that must be left to dry.

Methods of frying

v  Shallow frying: put the fat to cover the surface of the pan so it prevent it from burning. Food is needs turning constantly shake e.g. pancake, kebab, fish and egg.

v  Sauté means toes and turn. For this very small amount of fats added to the pan just enough to be absorbed by the food, which is tossed lightly in it e.g. soup, stew and sauce.

v  Deep-frying: for this strong pan is required, as the strong heat will make holes in the pan. A frying basket is best for frying food for this method .the fat should be half filled in the pan. There are many advantage of basket frying: 1.more economical. 2.It can be used repeatedly for different dishes except the fat leftover after frying fish.( there is a little tip to clear the smell of fish by heating oil with ajwain and stain it )3.food is evenly cooked by this method4.it is less likely to become greasy as strain properly4.always strain the fat after use.

v  Steaming is the method of cooking food on steam of boiling water as no water touches the food. It is most digest able method of cooking therefore suitable for invalids. There are many methods to steam the food: 1. Steamer 2.between two plates on boiling water 3.standing a basin in water with water half way up to the basin filled. Rules for steaming are to have 1.boiling water before starting to boil.2. Keep it boiling until the food is removed.3. Refill it with boiling water if necessary. 4. Choose a saucepan with tight fitting to prevent escape of steam.  5 cover the food with greaseproof paper to prevent steam setting on it.

Advantages of steaming: 1. little risk of over cooking the food.

2. No food valve is lost in water3.has better flavour.4.lighter and more nourishing.

Grilling

Grilling is the method of cooking food from direct heat and fire or griller. Food in small thin pieces with good quality and juicy must be used in grilling.

Rules of grilling

*surface exposed first to fire i.e. heat is harden the outside and seal in the juices. The heat is then reduced and food is allowed to cook through.

*Turn repeatedly.

*use two spoon not fork or knife for turning.

*do not puncture the juices flavor will escape.

There are many advantage of grilling

1.It is a quick method of cooking.

2. Only best quality of food is used

3. No cooking medium (heavy seasoning) is used, therefore the flavour of food is excellent.

4 Very little preparation is needed.

5 Grilled food is appetizing and attractive in appearance

Grilling Time:

1 a piece of chop one inch thick takes 10 minutes

2. A beef sausage takes 10 minutes

3a sheep kidney takes 5 to 10 minutes

4. A tomatoes take 5minutes

5. a fish (small) will take 2 to 8 minutes

Roasting:

Roasting is the method of cooking food before hot fire. Cook at high temperature for about 10 minutes to harden the outside and to seal in the juices then cook by gentle fire evenly and gradually. This will improve flavor large size chicken will take twenty minutes to roast.

    Baking

Baking is the method of cooking food in a hot oven i. e. cake, pudding, small poultry, bread etc