Monday, August 23, 2010

What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?

When you walk past a pakistani household and the wonderful aroma of a curry wafts up your nostrils dont you wish you could knock the door and beg for a taste, I do. I come from Birmingham and a Balti is a consumer curry made for the commercial masses. I want Ammas (mums ) recipe please,thin sauce, just made for dipping your chappatis and roti in. Birmingham Has a Wonderfully massive pakistani community so ingredients are not a problem to come by. Please no restaurant curries or packet mixes.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
Ingredients





Recipe #1


- 3 tbsp. sesame tahini


- 1 minced clove of garlic


- 1\2 tsp. salt


- 3 tbsp. lemon juice


- 3 tbsp.water


- 1 tbsp. plain yogurt


Recipe # 2


- 4 slices of stale white bread


- 4 garlic cloves, peeled and crushed,


- 2 tbsp. vinegar or 2 tbsp. lemon juice


- 5-6 tbsp. olive oil


- salt and pepper


- 2-3 tbsp. water


Recipe # 3


- 1 medium potato, boiled


- 4-5 garlic cloves


- 1\2 tsp. vinegar


- 1 tbsp. mayonnaise (optional)


Recipe # 4


- 4 tbsp mayonnaise


- 1 1/2 tsp. garlic paste.


- 1 tsp. lemon juice


- pinch of salt


Recipe # 5


- 2 whole garlic bulbs


- 1 tsp. salt


- 1 cup corn oil


- 3 tbsp. lemon juice


Recipe # 6


- 1cup whole red chilli


- 1\2 cup garlic, sliced


- 1\2 cup water


- salt, according to taste


Recipe # 1


Tahini garlic sauce:


Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well.


Serve this sauce with fried chicken


Recipe # 2


2. Thick garlic sauce


Remove the crust of the bread and soak in water for 10 minutes. Squeeze out the water. Place the bread, garlic, salt, pepper and lemon juice or vinegar in a blender and puree to form a thick paste. Gradually work in the oil a little at a time to form a thick sauce. If the mixture appears too thick add water. The sauce should be of running consistency. The sharpness of the sauce depends on the amount of the garlic, from mild to really hot and burning. Serve this sauce with fried chicken, Roast Turkey and fish pakora.


Recipe # 3


3. Potato garlic sauce:


Place potato, garlic and vinegar in a chopper or food processor and blend to a paste. The sauce should be of running consistency. If the sauce appears too sticky, blend it for few more seconds. Stir in mayonnaise if desire. The sharpness of the sauce depends on the amount of garlic used. This sauce can be served with Roasted lamb leg and Chatpattay kabab


Recipe # 4


4. Mayonnaise garlic sauce:


Mix all ingredients well with a fork. Serve this sauce with fried dishes such as Chicken fingers or Fish kabab.


Recipe # 5


5.Garlic spread:


Put the garlic and salt in a food processor or chopper and process to a smooth paste. Add oil in a thin stream and process until oil and garlic form a uniform mixture. add lemon juice and process once.


This spread can be in chicken or beef shawarma.


Recipe # 6


Place all the ingredients in a blender or food processor and blend to a coarse purree.What is the formula/ recipe for an authentic home cooked thin sauce pakistani chicken curry like amma cooks?
best ask your amma

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