Category Archives: Pakistani

Apr14

Seekh Kabob

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Happy Tax Day… eh, no. Sorry. It snowed yesterday and I really want to be outside grilling. So instead I made some kabobs. I stuck them under the broiler, after baking in the oven, for some semblance of a grill. It was nice, I wish it were warmer out so the kabobs would actually have the scent and flavor of the coals.

Anyhoo, these are quite lovely when you don’t have access to a grill. No need to soak the bamboo skewers when using the oven. I recommend going with bamboo skewers instead of metal ones. You won’t be scorched when your arm brushes the skewers or you forget that metal is an excellent heat conductor when you go in for a taste test. Read the rest of this entry →

Mar30

Tandoori Chicken Ver. 4

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This is probably the 4th time I’ve tried to make Tandoori Chicken (hence it being the 4th version) each time slightly different and I’m never satisfied. I think this recipe came the closest to the restaurants and prepackaged mixes out there. I will most likely tweak this recipe and post an updated version.

I usually cook this on the grill, but the freaky weather forced me to use the oven. I must say that it was loads easier, especially when I can watch the chicken without opening the lid. But the dish lacked that essential bbq scent and flavor.

Those complaints aside, this still produced a juicy flavorful chicken. It’s just not painted that alarming shade of red which I’ve always been suspicious of. Read the rest of this entry →

Mar2

Chicken Korma

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Here’s something brand spankin’ new. I’ve had Korma at restaurants and parties, and never before had the inclination to try making it. This recipe is from one of my mother’s cookbooks which was not written in English. I did my best with the translation and tried my hardest to follow the directions. I have some issues with the way this Korma is made. The recipe incorporates two methods I absolutely hate: frying onions beforehand & adding yogurt as a thickener. I’ll gripe about it at the end of the post.

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