Whole spices are used in this recipe giving it a wonderful taste and rich
flavor. Besides its pretty gorgeous to look at. This is a dry dish and is best
served with
curries and
dals.
Ingredients:
3 curry leaves
1/4 tsp mustard
seeds
1/4 tsp fennel seeds
1/4 tsp onion seeds
1/2 tsp crushed dried
red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp
salt
1 tsp shredded root ginger
3 garlic cloves, sliced
4 tbs oil
4
fresh green chillies, slit
1 large onion, sliced
1 medium tomato,
sliced
1 1/2 lb boneless chicken, cubed
1 tbs fresh cilantro
sprigs
Method:
Mix all the seeds listed above, together
with the curry leaves and salt. Add the shredded ginger and garlic cloves to the
spice mixture in the bowl and stir well.
Heat oil in a deep pan and add
the spice mixture, slip in the green chillies and mix further.
Add the
sliced onion into the pan and fry over a medium heat for a few min's, until the
onions are flavored with the mixture.
Finally add tomatoes and chicken
cubes and cook further for 10 min's. The chicken should be cooked through and
the sauce reduced.
Stir everything together well, add cilantro and serve
hot.
green with a vertical white band (symbolizing the role of religious minorities) on the hoist side; a large white crescent and star are centered in the green field; the crescent, star, and color green are traditional symbols of Islam
Method:
After the
formation of Pakistan in 1947, it was felt that a new and permanent Capital City
had to be built to reflect the diversity of the Pakistani nation. It was
considered pertinent to locate the new capital where it could be isolated from
the business and commercial activity of the Karachi, and yet be easily
accessible from the remotest corner of the country.