Easy to Cook Weekend Treats

CHARSI CHICKEN KARAHI: PESHAWARI STYLE

Khyber Pakhtunkhwa is famous for its culinary delights. Some dishes are very unique to a particular city while others are popular not only in the region but also nationally. E.g. the city of Peshawar is famous for its charsi karahis which is special in its own way. It is very simple to cook and has just very few ingredients.

Peshawari charsi chicken karahi is quick and simple and is only seasoned with salt and black pepper. Later, it is garnished with chopped green chillies and grated ginger. The steps to cook this karahi are few and very simple.  Just follow the instructions below and enjoy the most delicious karahi ever!

Cooking time: 25-30 mins

Ingredients

• 1 kg chicken, cut into 16 pieces
• ½ cup cooking oil
• 1½ tsp salt
• 5-6 cloves of garlic, peeled
• 2-3 slices ginger
• 1 cup water
• 3 big tomatoes, blanched and skin remove *see notes
• ⅓ tsp whole black pepper corns
• 1 tbsp tomato puree
• 4-5 medium green chillies, chopped
• sliced ginger
• ½ tsp black pepper powder

Instructions

1. In a wok/karahi, heat oil over medium heat. Add salt at this stage.
2. Add in chicken pieces. Fry till water is evaporated and it no longer appears pink in color.
3. While chicken is cooking, put ginger and garlic in a small saucepan and add water. Place over medium flame till it comes to a boil. Lower the flame and let it boil and soften for about 2 minutes.
4. Strain this ginger garlic water into the wok, discarding the remains of ginger and garlic.
5. Roughly chop blanched tomatoes.
6. Put black pepper corn in a mortar a crush slightly with pestle.
7. Add tomatoes and crushed pepper corns to the chicken.
8. Cover the wok with a lid, bring flame down to medium low and let tomatoes soften for about 4-5 minutes.
9. Take the lid off after 5 minutes and stir well. Keep stirring and cooking till enough water is evaporated. At this step, you get to choose the amount of gravy you like for the karahi. Add tomato puree and mix.
10. Add in chopped green chillies and ginger.
11. Mix well. Add in ground black pepper and switch the flame off. Give it a good stir. Serve hot.

* Blanching Tomatoes: Put tomatoes in boiling water for a minute. Throw away hot water and pour cold water over tomatoes. This will soften the skin and it will be easily peeled off.

GULABJAMUN CAKE:

Cooking time: 40mins

INGREDIENTS

• 3 cups dry full fat milk powder
• 1½ cup oil
• 1½ cups sugar
• 6 eggs
• 1 tsp crushed cardamom seeds – optional
• ½ tsp saffron threads – optional

INSTRUCTIONS

• Pre-heat oven to medium (350F).
• Place all the ingredients in a bowl, mix well with a wooden spoon or using an electric whisk on slow speed.
• Transfer to an oven-proof square baking dish and place on the middle rack of the oven.
• Bake for 15-20 minutes and check if mixture has turned golden brown in colour, reduce heat to GM2/300F and cook for a further 15 minutes.

• Remove from the oven, cool for 10mins and cut into uniform 2 inch squares.

• Place in a flat serving dish and serve as a dessert.