KHARA MASALA QEEMA

khara masala qeema mQeema/ Mince is one of my favorite dish. In summer i like to have this qeema with raita and chapati. Hope you will like this recipe too.

INGREDIENTS:

  • Qeema/ Mince             1/2 kg
  • Onion, sliced                2 medium
  • Garlic cloves                 1 tbsp, crushed
  • Ginger                            2 tbsp, julienne cut
  • Cumin seeds                 1 tsp
  • Whole spices mixed    1 tbsp
  • Yogurt                            3/4 cup
  • Salt                                  to taste
  • All spice powder           1/2 tsp
  • Coriander leaves           2 tbsp
  • Green chilies                  4-5
  • Oil                                     1/2 cup

METHOD:

  • In a pot add mince, onion, garlic, ginger, cumin seeds, whole spice ( garam masala sabut), salt and oil.
  • Mix well and cover with the lid. Let it cook on slow flame till well cooked.
  • Now add yogurt and mix. Cook till water dries and oil separates.
  • Sprinkle all spice powder ( pisa garam masala), coriander leaves and green chilies.
  • Cover and let it simmer for 3-4 minutes.
  • Serve with Raita and chapati/ paratha.
khara masala qeema d

 

CHICKEN / BEEF LASAGNA

LASAGNA MThis recipe is one of the best recipes I have come across. This is adopted from Chef Zakir cook book. This meaty, cheesy and saucy dish is favorite of all, specially kids.

INGREDIENTS:

  • Lasagna sheets                 1 packet, boil it.
  • Mozzarella cheese           as needed.
  • Chicken /beef mince       1/2 kg
  • Carrots                               2 small, thinly cut
  • Capsicum                           2 medium, thinly cut
  • Onion                                  2 small, thinly sliced
  • Tomatoes                           2 , chopped
  • Garlic cloves                      5-6, finely chopped
  • Milk                                     2 cups or 1/2 litter
  • Tomato paste                     1/2 cup
  • Flour                                    1/2 cup
  • Oil                                         1/4 cup
  • Parsley or coriander          1/4 cup
  • Oregano                               1 tsp
  • Thyme                                  1 tsp
  • Rose merry                          1 tsp
  • Black pepper                       1 and 1/2 tsp
  • Salt                                        to taste
  • Oil                                          3 tbsp

METHOD:

  • In a pan add oil 3 tbsp and garlic. Saute it for few seconds.
  • Now add mince and fry till color change. Now add half vegetables. Stir.
  • Add 1/2 tsp oregano, 1/2 tsp thyme, 1/2 tsp rose merry, salt, black pepper and tomato paste. Mix all well. Keep aside.
  • Boil lasagna as instructed on box. After boiling grease lasagna sheets with oil and set aside.
  • In a pot add 1/4 cup oil and flour, fry it till color change. Add milk slowly and keep on stiring continuously with hand whisk. to avoid lumps formation.
  • Add salt, black pepper, rosemerry, oregano, thyme and 1/2 vegetables. Stir well.
  • In a greased pyrax dish place lasagna sheets, now give a layer of sauce and then mince. Repeat the layering.
  • On top sprinkle grated cheese.
  • I have sprinkled olives and oregano too.
LASAGNA D
  • Bake at 180 c till cheese melts and nice golden color appear.
  • Serve hot.
LASAGNA D1

 

CHICKEN SHAWARMA

shawarma mThis sawarma recipe is in Pakistani style. You will get taste of Arabic and Desi spices. Try it today and give me your feedback.

INGREDIENTS FOR CHICKEN

  • Chicken                           1/2 kg , boneless
  • Ginger garlic paste        1 tbsp
  • Black pepper powder    1/2 tsp
  • Crushed red chili           1 tsp
  • Salt                                   to taste
  • All spice powder            1/2 tsp
  • Lemon juice                    3 tbsp
  • Chili sauce                       1 tbsp
  • Soya sauce                       2 tbsp
  • Mustard paste                1 tsp
  • Oil                                     4 tbsp
  • Pita bread                        4-5

METHOD

  • In a pan add oil. Cut chicken in long strips.
  • Add all spices in chicken and cook till tender. Now fry it till light golden.
  • Set a side and prepare other sauces.

 

shawarma1

 

INGREDIENTS FOR VEGETABLES

  • Cucumber                      1/2 cup, Julian cut
  • Carrot                              1/2 cup, Julian cut
  • Green chili                      1/4 cup, chopped
  • Olives                               1/4 cup, chopped
  • Vinegar                             as needed

METHOD 

  • Dip all vegetables in vinegar and keep in fridge overnight or at least 4 hours.

 

shawarma2

 

INGREDIENTS FOR TAHINI SAUCE

  • White sesame seeds     1/2 cup
  • Garlic chopped              1 tsp
  • Olive oil                          3 tbsp
  • Lemon juice                   3 tbsp

METHOD

  • Toast sesame seeds and grind immediately. Add all other ingredients too and grind to make a smooth paste.

 

shawarma3

 

INGREDIENTS FOR HUMMUS

  • Tahini sauce             1/2 cup
  • While chick peas     1 cup, boiled
  • Lemon juice             4 tbsp
  • Olive oil                     4 tbsp
  • Salt                             to taste
  • Black pepper            1/4 tsp
  • Garlic chopped        1 tsp

METHOD

  • Add all ingredients in blender and prepare paste.

 

shawarma4

 

ASSEMBLING

  • Take a square butter paper, place shwarma on it. Spread humus and vegetables.
  • Place chicken on one side of shawarma and roll it.
  • Serve with any dip of your choice.
  • Enjoy.

If you want to make Pita bread at home than follow this recipe.

 

shawarma bread

INGREDIENTS FOR PITA BREAD

  • Plain flour           3 cups
  • Yeast                    1 tsp
  • Oil                        1 tbsp
  • Sugar                   1 tsp
  • Warm water       for kneading

METHOD

  • Mix all ingredients and knead with warm water. Leave it for 2 hours on a warm place.
  • It will be double in size. Punch it down on counter to remove air.
  • Roll it, use dry flour too. Cut same size of circles with any plate.
  • Grease pan or tawa and cook like flat bread/ roti.

TANDOORI CHICKEN

tandoori ckn mHere is another awesome recipe to tantalize your taste buds, fantastically easy to make and delicious in taste. Tandoori Chicken one of the most favorite recipe of all age groups in Pakistan.

INGREDIENTS FOR TANDOORI MASALA:

Yogurt5-6 tbsp
Salt1/4 tsp
All spice powder/ garam masala1 tsp
Turmeric powder1 tsp
Red chili powder1 tsp
Coriander powder1 tsp
Cumin powder1 tsp
Cardamom powder1/4 tsp
Black pepper powder1/2 tsp
Cloves , make them powder3 nos
Red food colorpinch

METHOD:

  • In a large bowl add all ingredients and mix well.
  • Set aside for few minutes.
tandoori ckn d

INGREDIENTS FOR TANDOORI CHICKEN:

Chicken8 pieces
Garlic freshly chopped1 tbsp
Ginger fresh paste1 tbsp
Lemon juice2 tbsp
Red chili powder1 tbsp
Saltto tatse
Oil1 tbsp

METHOD:

  • Wash chicken. And make slits on each piece.
  • Mix  spices in a bowl and apply on chicken.
  • Refrigerate it for an hour.
  • Now take it out and rub tandoori masala on each piece.
  • Pre heat oven at 150c and grease tray and bake at 180c till well cooked.
  • You can grill it too. Even cook in a pan.
  • Serve with Raita and Salad.
tandoori ckn dd

paya mOne of the most famous and popular dish in Pakistan. Specially in Punjab people enjoy Paye in breakfast in every season but I like to make this curry in winter season. Lahori Phaje ke Paye is very famous. I will share copycat recipe of Phaja paya recipe but today i am sharing is my Mother and Mother in law’s recipe, hope you will like it.

paya d

INGREDIENTS:

Mutton Paya/ Beef paya6 ,cleaned properly (if using beef take 3 )
Onion2 large (make paste in 1/4 cup water)
Oil3/4 cup
Whole spice mix1 tbsp
Saltto taste
Red chilli powder3 tbsp or to taste
Turmeric powder1 tsp
Coriander powder2 tbsp
All spice powder1 tsp
Green chillies and coriander leavesfor garnish
Ginger garlic paste2 tbsp

METHOD:

  • Wash trotters with warm water.
  • In oil add onion paste and fry till light brown, add ginger garlic paste and stir for 5 minutes. Add whole spices and stir for 5 more minutes.
  • Add salt, red chili powder, turmeric powder and coriander powder fry for few minutes by adding 1 tbsp water time to time.
  • Now add trotters/ Paya in spices and fry them for few minutes.
  • Add water (as required) and cover cooker lid and cook for 1 hour. Check if well cooked and tender then sprinkle all spice powder, green chillies chopped and coriander leaves. Beef paya take more time then mutton.
  • Let it simmer for few minutes and serve with Naans or Kulcha.
paya dd

SHAMI KEBAB- AFGHAN DISH

kebabs mThese kebabs are different from our own Shami kebabs. Afghanis mostly use Lamb meat but you can make with beef. These less spiced kebabs you can serve with Chutney or Salad.

INGREDIENTS:

Lamb/ beef boneless1/2 kg
Onion1 medium
Garlic cloves2
Potatoes2 boiled
Saltto tatse
Black pepper1 tsp
Coriander powder1 tsp
Bread crumbs4 tbsp
Eggs1-2 as required for binding
Oilas needed

METHOD:

  • Sauté onion and add meat, salt and garlic cloves in it. Now fry for few minutes.
  • Add water 3 cups approx, and cook on low flame till meat tender. Dry water.
  • Cool it down and grind.
  • Now add mashed potatoes, bread crumbs, salt, black pepper and eggs. Mix all well.
  • Make long shaped kebabs and deep fry or you can shallow fry them.
kebabs d
  • Serve with salad or chutney
kebabs dd

PAKWAN HOUSE CHICKEN KARHAI

pakwan karhai mAnother addition in chicken karhai recipes. Finger licking delicious and very tempting. Try it today and give me your feedback in comment section below.

INGREDIENTS:

Chicken , karhai cut1 kg
Tomatoes (each cut in fours)6 medium
Yogurt3/4 cup
Salt to taste
Red chili powder1 tbsp
Red chili flakes1 tsp
Green chilies (slit)5-6
Turmeric powder1 tsp
Big cardamom seeds (crushed)1 pod
Black pepper freshly crushed1/2 tsp
Cumin seeds crushed 1/2 tsp
Oil3/4 cup
Ginger (julienne cut)2 tbsp
Coriander leaves and green chiliesfor garnish

METHOD:

  • In a pan add oil and chicken, fry till light brown.
  • Now add salt, tomatoes, red chili powder, crushed red chilies, turmeric powder, yogurt and green chilies . Cover the lid.
  • Cook till water dries , remove skin of tomatoes. Now on high flame cook and add cardamom seeds, cumin seeds, black pepper and ginger (1 tbsp.)
  • Mix well and let it simmer for 5 minutes.
  • Garnish with green chilies and ginger.
pakwan karhai d
  • Serve with Naans.
pakwan karhai dd

TANGRI KEBAB

tangri kebab mThis recipe is very simple and delicious. We use chicken legs for this recipe. Unique taste you will feel because of Chickpea powder and nutmeg.

INGREDIENTS:

Chicken legs6-7
Ginger garlic paste1 tbsp
Yogurt1/2 cup
Red chili powder1 tsp
Green chili paste1 tsp
Paprika powder1 tsp
All spice powder1/2 tsp
Nutmeg powder1/4 tsp
Roasted chickpea powder1 tbsp
Saltto taste
Oil2 tbsp
Yellow or red food colorpinch

METHOD:

  • Marinate chicken with all ingredients.
  • Prick legs with fork.
  • Cover with cling sheet and set aside for 4-5 hours. You can leave it in refrigerator overnight.
  • Oil baking tray and place legs on it. bake it for 40 minutes at 180c.
  • If cooking in pan then add 2 tbsp. oil in pan and place legs in it. Cook on low flame till water dries.
  • Give smoke of coal.
  • Serve with green raita and naan.
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BHUNI MASALA CHICKEN

bhuni chicken mThis recipe I have learned from my Mother in law. Like all traditional recipes, this recipe is also easy and flavorful.

INGREDIENTS:

Chicken1 kg, karhai cut
Onion1medium
Oil 1/2 cup or 3/4 cup
Ginger garlic paste1 tbsp
Tomatoes4-5 large and chopped
Saltto taste
Red chili powder1 tbsp
Turmeric powder1 tsp
Coriander powder1 tsp
Red chili flakes (optional)1/2 tsp
Green chilies2-3
Coriander leavesfew

METHOD:

  • Chop onion and fry in oil till color change.
  • Add ginger garlic paste and stir for few seconds.
  • Add chicken and fry till color change. Now all spices and 1/4 cup water. Cover with the lid and cook till half done.
  • Add chopped tomatoes and now cook on high flame and keep on stirring continuously.
  • When oil separates. Sprinkle green chilies and coriander leaves.
  • Cover with the lid and simmer for 5 minutes.
  • Serve with Chapati or Naan.
bhuni chicken dd
  • Try is must 🙂
bhuni chicken d

BRAIN KARHAI

brain karhai mWinter season is here and I love to make Brain masalas and Haleems in this season. This recipe is  flavorful and easy to make. I will post more recipes in winter season so stay tuned.

INGREDIENTS:

Cow Brain 2
Onion1 medium
Oil1/2 cup
Ginger garlic paste1 tbsp
Tomatoes4 chopped
Saltto taste
Red chili powder1 and 1/2 tbsp
Coriander powder1/2 tsp
Crushed coriander seeds1 tsp
Crushed cumin seeds1 tsp
All spice powder/ garam masala1/2tp
Yogurt1/2 cup
Kasuri methi1/2 tsp
Green chillies and coriander leavesas needed

METHOD:

  • Remove veins from brain and wash it.
  • Add 1/2 tsp salt, 1 tbsp  oil and 1/2 tsp turmeric powder in water and boil brain in this water for 10 minutes.
  • Drain and set a side.
  • In a wok add oil and thinly sliced onion. Fry till light brown then add ginger garlic paste an stir.
  • Add tomatoes and all spices. Fry for few minutes then add yogurt an stir well.
  • Add boiled brain and mix with light hand then cover the lid and let it cook on low flame for 10-15 minutes.
  • Now add chopped coriander and green chilies. Sprinkle all spice powder and kasuri methi.
  • Cover with the lid and cook till oil separates.
  • Serve with Naan.
brain karhai d

green malai boti mAnother delicious recipes which you can Bbq or fry in pan. Aroma of fresh herbs will tantalize your taste budsand creamy texture of chicken will give you an awesome taste.

INGREDIENTS:

Chicken breasts1/2 kg
Saltto taste
Ginger garlic paste1 tsp
Parsley1/2 cup
Fresh coriander1/2 bunch
Green chilies3-4
White pepper powder1/2 tsp
Yogurt2 tbsp
Cream 3 tbsp
Desiccated coconut1 tbsp
Red chili flakes1 tsp (optional)
Lemon juice2 tbsp
Oilas required

METHOD:

  • Wash chicken breasts and freeze for 15 minutes then cut in equal sized cubes.
  • Grind coriander, parsley and green chilies with coconut. Add ginger garlic paste , cream , salt, white pepper. chili flakes and yogurt in a bowl.
  • Marinate chicken in this mixture for 2 hours. Keep in refrigerator.
  • Heat grill pan or normal pan, pierce chicken cubes in woken skewers and fry them in greased pan.
  • You can bake them also. Even you can Bbq them too.
  • Turn the side and sprinkle lemon juice and 1 tbsp. oil. Then again turn.
green malai boti d
  • Serve with tamarind sauce and salad.
green malai boti dd

shinwari karhai mThe Shinwari are Pushton tribe of Pakistan and Afghanistan. Shinwari Karhai is a famous dish in all over Pakistan beacaue of less spices and great taste.
I am thankful to my husband who personally asked recipe from a famous Shinwari karahi making expert. He was making karhai in front of him and when my husband asked him about the recipe, he told him in detail. From that day I not only making this at home but also telling all my relatives this awesome recipe.

INGREDIENTS:

Chicken/ Mutton1/2 kg
Tomatoes4-5 large
Ginger chopped1 tbsp
Green chilies chopped2
Saltto taste
Black pepper crushed
Oil
Coriander leaves, green chilies and ginger sticksfor garnish

METOD:

  • In 1/2  cup oil fry chicken add ginger and green chilies too. Fry till light brown.
  • Now add salt, tomatoes cut in two slices and 1/2 cup water. Cover with the lid and cook till chicken tender .
  • Remove skin of tomatoes and fry on high flame.
  • When oil separates add crushed black pepper , coriander leaves and green chilies.
  • Cover with the lid and let it simmer for few seconds.
  • Serve with Naans.
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MAKHNI KARHAI

makhni chicken mKarhai is a famous dish in Pakistan and you will see a lot of variations in this dish Karhai. Makhni karhai or Butter chicken is an easy and creamy dish which you can make with mutton or chicken.

INGREDIENTS:

Boneless chicken cubes1/2 kg
Tomatoes chopped4 large
Onion chopped1 medium
Saltto taste
Red chili powder1 tsp
Red chili flakes1/2 tsp
Turmeric powder1/4 tsp
Coriander powder1/2 tsp
Cumin powder1/2 tsp
All spice powder1/2 tsp
Ginger garlic paste fresh1 tsp
Lemon juice1 tbsp
Cream1/2 cup
Butter2 tbsp
Oil1/4 cup
Green chilies 3

METHOD:

  • In a pot add tomatoes and water and cook till soft. Blend them in blender and set aside.
  • In the same pot now add oil and onion, fry till light brown then add ginger garlic paste, lemon juice and all spices. Stir for few minutes and then add tomato paste.
  • Add chicken and on low flame cook it till tender.
  • When it separates oil add cream (half quantity)  , butter and green chilies. Cover with the lid and let it simmer for few minutes.
  • Garnish with cream and green chilies and coriander. You can sprinkle ginger sticks also.
  • Serve with Naans.
chicken makni d

 

BIHARI CHARGHA

bihari chicken charga mA recipe by Shireen app again. This is very simple and delicious recipe. Try it this Eid for Eid Dinners and grab appreciation from your family.

INGREDIENTS:

Chicken Whole1
Salt1 tsp
Vinegar1/3 cup
Yogurt3/4 cup
Red chili powder1/2 tsp
Black pepper1 tsp
Ginger garlic paste1 -1/2 tsp
Curry powder1 -1/2 tsp
Saltto taste
Oilfor frying

METHOD:

  • Wash chicken and make slits.
  • Mix vinegar and salt in water and soak chicken in it for an hour or two.
  • Wipe chicken with paper towel and then mix all spices in a bowl.
  • Apply spices on chicken and place in a large pot. You can add 1/4 tsp yellow food color too.
  • Cook till water dries and half tender.
  • Now fry in oil from all sides.
  • Squeeze lemon juice and sprinkle chat masala and serve with Naan.
bihari chargha d

QUICK CHICKEN

quick chicken mI am grateful to my dear cousin Haleema Shahid for sharing her very easy and low fat Quick (Jhat pat) recipe with us. Very less spices she has used. Your kids will defiantly like this chicken.

INGREDIENTS:

Chicken1/2 kg
Saltto taste
Vinegar2 tbsp
Soya sauce2 tbsp
Black pepper crushed1 tsp
Green chilies chopped1 tbsp
Oil1-2 tbsp

METHOD:

  • In a pot add chicken pieces , oil, salt and vinegar. Mix well and cover with lid. Chicken will leave water. Let it cook in this water on very low flame.
  • Cook till chicken tender. Now on medium flame start frying. Add soya sauce and black pepper. Keep on stirring.
  • Add green chilies and mix.
  • Remove from stove and give smoke of charcoal if you want.
  • Serve with Green Chatney and onion rings.
  • Click to see the recipe of GREEN SAUCE/ CHATNEY

choi moi chicken mWhen my friend Sofia Khan posted the picture of this chicken, I instantly decided to make this. After asking the recipe I tried and believe me my kids loved it.

INGREDIENTS:

Chicken1/2 kg
Red chili flakes1 tbsp
Black pepper crushed1 tsp
Cumin powder1/2 tsp
Coriander powder1/2 tsp
Saltto taste
Vinegar1 tbsp
Oil1/4 cup
Potatoes2 medium

METOD:

  • Marinate chcken with all spices and leave it for 2 hours.
  • In a pan add oil and add chicken, cover with the lid and cook till tender and separates oil.
  • Now cut potatoes in slices and fry.
  • Mix potato chips in chicken before serving.
  • Serve with naan or parathas.
choi moi chicken d