I know a lady, who is highly motivated, enthusiastic and always willing to learn.I met her through my page almost 2 years ago and from that day she is a family to me.Just like an elder sister….:)
She is Asifa Rashid,i see her always up to new and exciting challenges in culinary field.I requested her to give fer favorite recipe to me and she delivered me this delicious and famous Recipe of White Chicken Qorma.
I am thankful to her for sharing this super yummy recipe with all.Hope you will share a lot of recipes with us in future too…:)


Chicken 1 kg cut into 16 pieces
Oil 1 cup
Whole black pepper 8-10
Loung/cloves 4-5
Onion 2 medium
Ginger garlic paste 1-2 Tbsp
Green chilli finally chopped 1 tbsp
Salt to taste
Crushed white pepper 1 tsp
yogurt 1 cup
Almond 10 to 12
Poppy seeds (khashkhash) 2Tbsp
Nutmeg,mace powder 1/2 tsp
Green cardamom powder 1/2 tsp
Milk 1 cup
Dhania/coriander powder 1 Tbsp
Garam masala/all spice powder 1 Tbsp
Julian ginger and green chilli for garnish
cream optional


1. Peal onion and steam in little water, cool and blend it.
2. Make a paste of almond and poppy seeds, I personally like to add 2 tbsp of dessicated coconut in it if u want u can do this too, authentic recipe does not require it.
3. Heat oil in a heavy bottom pan and add 8 to 10 whole black pepper and loung 4-5 when they pop add onion to it, fry on low heat till oil separates.
4. Add ginger garlic paste and fry for 2 to 3 minutes
5. Now add chicken pieces and fry till the chicken changes its colour , add salt, white pepper, green pepper and dhania powder and fry till it seperates oil now add dahi and cover with the lid and let it cook till the chicken is tender
6. Now add almond and poppyseed paste to it ,stirr tio mix and add nutmeg mace powder and green cardmom powder, cover and keep it on low flame for 5 minutes.
7. At the end if u wish to make it rich add half packet tetrapak cream.
8. Dishout and garnish it with ginger and green chilli julians.
9. Serve it with roghani or plain nan.


Parathas or flat bread you can serve in breakfast…lunch…dinner…or even can be your lunch box item…I am sure this recipe you will find different and finger licking delicious.


Mince (chicken/mutton/beef)1/2 kg
Brown onion1 tbsp
Ginger garlic paste1 tbsp
Yogurt1/2 cup
Saltto taste
Raw papaya paste1 tbsp
All spice powder1 tsp
Crushed red chillies1 tbsp
Poppy seeds roasted and grinded1 tbsp
Cinnamon powder1/4 tsp
Cloves powder1/4 tsp
Coconut powder1 tbsp
Chopped green chillies1 tbsp
Green coriander 2 tbsp


  • Chop mince one more time in chopper .Because we want very fine mince.
  • Marinate mince with all ingredients and set aside for 4-5 hours.You can give smoke of coal to mince on this stage too.
  • Knead the dough and make small balls.( normal dough for flat breads)
  • Roll one ball and spread mince then roll another ball and make a small flat circle and place on first one with mince.
  • Now roll it and make a thin flat circle and make impressions with fork to seal the edges.
  • Fry in oil or ghee , but fry on low flame because the mince is raw so it will take some time to cook properly.
  • Serve with yogurt sauce or green cheteny .











This recipe i am sending to:http://sweettoothraf.blogspot.ae/2013/12/only-event-flat-breads-and-parathas.html 

and to http://cooking-goodfood.blogspot.in/2013/12/only-event-announcement-for-january.html

IMG_7479mainMAINA traditional meat dish Aloo Keema is amazingly very simple yet flavorful dish.Today i am sharing the recipe of keema my younger sister in law, Madiha Imran is following.She gave this recipe an exotic and spiced touch.


Mutton/beef Mince1/2 kg
Onion1 medium
Tomato2 medium
Saltto taste
Red chilli powder1 tsp
Whole red chilli4-5
coriander powder1 tsp
All spice powder1/2 tsp
Fresh corianderas needed
Green chilliesas needed
Potatoes2 medium ,cut in cubes
Oil1/2 cup


  • In a pan add oil and finely sliced onion, fry till golden brown.
  • Add ginger garlic paste and fry for few seconds, add mince and tomatoes and fry for few more minutes.
  • Add spices and potatoes start frying them  till mince changes into brown color.
  • Add 1/2 cup of water and leave it on very low flame.When potato become soft and oil separates then remove from stove.
  • Sprinkle garam masala /all spice powder,coriander and green chillies.
  • Serve hot with Naan or Chapati.

IMG_0461mainThis easy recipe will win your family’s heart, my guarantee…:) This recipe is my favorite and love to serve in parties.


Chicken whole1 of 1.5 kg
Black pepper1 tsp
Red chilli powder2 tsp
White pepper1 tsp
Mixed herbs (thyme,basil,oregano)1 tsp
Vinegar1 tbsp
Garlic powder1/2 tsp
Oil2 tbsp


  • In a small bowl mix all ingredients and Make incisions in meat.
  • Now rub spices with hand on chicken.( I have used chicken cut in four pieces ,originally we need whole chicken)
  • Try to insert in the cuts also.
  • Wrap with cling sheet and keep in refrigerator over night or at least for 5 hours. Tie chicken with thread.
  • Bake it at 150c.
  • It will take 4 hours approximately, i have baked potato wedges also in the same pan with sticky thick sauce.
  • Before serving just pour spoon full of sauce on chicken.
  • You can bake in Rotisserie or in oven dish.

Chicken soup/yakhni does help in clearing congestion and its an effective home remedy for cough, cold and flu. Spices that are often used in this, like black pepper, garlic and turmeric, works as the same way as modern medicine. Give this power food frequently and regularly in winters to your family.


Chicken wings and necks quater/pao
Carrots 2 medium
Onion/spring onion1 large
Turnips2 small
Garlic cloves3
Turmeric powder1/2 tsp
Black pepperas needed
Saltto taste
Cinnamon stick1
Water 4 glasses


  • Add all ingredients in water including chicken and boil about 1-2 hours on low flame.
  • Remove fat from surface time to time from spoon.
  • Strain this and remove chicken and vegetables.
  • Now add salt and black pepper.
  • Serve hot.
  • You can freeze this broth.
IMG_0280downIMG_0285down left

Sajji is a native dish of the desert province of Sindh and Balochistan, Pakistan. It consists of whole lamb or whole chicken, in skewers (fat and meat intact), marinated only in salt, sometimes covered with green papaya paste, stuffed with rice, then roasted over coals. Sajji is considered done when it is at the ‘rare’ stage. It is served with a special bread “Kaak”, “roti” or “naan”, which is baked in an oven, wrapped around a stone. Sajji is favourite of Balochistan natives, where most are nomads.

I am giving you a recipe of famous Sajji Restaurant in Karachi,Quetta Sajji House.This is my second recipe of Sajji but it is different from my last recipe and you will love this as much as u like previous one. Now lets see how you can make Quetta Sajji at home…:)

You can check my recipe of second Sajji recipe here: BALOCHI SAJJI


Whole Chicken with skin/ Mutton leg1
Fresh Ginger/ garlic paste1 tbsp
Lemons2-3 medium sized
Vinegar 2 tbsp
Oil2 tbsp
Salt 2 tbsp or to taste
Black pepper1 tbsp


  • You can use chicken without skin , as i did. Make deep cuts and then mix all ingredients in a bowl with your hands insert marinade insides the cuts and then on the surface of meat .
  • Rub all spices and salt for 10-15 minutes.Keep this in fridge for 5-6 hours .In between prick leg or chicken with fork.
  • Pierce in a grille’s rod and bake it or you can steam it first for 20 minutes and then keep it in oven at 180c for 20 more minutes.
  • For BBQ flavor you can put a piece of charcoal inside , Serve hot with Naan, Onion rings ,Lemons and Raita.
  • And do not forget to sprinkle my special masala before serving…lol


Roasted cumin seeds1/2 tsp
Roasted coriander seeds1/2 tsp
Roasted whole cardamom1
Roasted green cardamom2-3
Roasted cloves 2-3
Roasted fennel1/4 tsp
Pomegranate seeds 1/2 tsp
Black pepper1/2 tsp
Saltto taste


  • Roast all spices at a time on a flat pan except salt and black pepper.
  • Grind all very fine and enjoy with Sajji….

You can Watch video of Sajji here:



Bakra Eid/ Eid ul Azha is celebrated after the Hajj is performed in Mecca in Saudi Arabia. The three-day festival is observed by all the Muslims residing across the globe. This festival commemorates Prophet Ibrahim’s willingness to sacrifice his son at the command of God. His obedience towards God is celebrated with great fervor, vigor and magnificence on the 10th day of the Islamic calendar and continues till the 12th day. A domestic animal is sacrificed on any of the three days through proper slaughtering. Hence, feasting and partying form the main attractions of the day.
Scrumptious dish of Tikka is all time and all age favorite.Outdoor BBq with friends and family is always a great fun for me.


Mutton/ beef/ chicken meat in cubes1/2 kg
Yogurt 1/2 cup
Cream1/2 cup
Papaya paste 2 tbsp
Lemon juice2 tbsp
Ginger garlic paste2 tbsp
Saltto taste
Red chili powder1 tsp
Crushed red chili1 tsp
Cumin seeds (roasted and grind)1 tsp
Green chilli crushed6-7
Oil2-3 tbsp


  • Marinate all ingredients in meat cubes for 5 -6 hours.
  • Cook on charcoal fire.
  • Serve with salad and chutney or sauce.
  • Imli sauce recipe you can check in chutney section…:)




Today i am sharing a very easy recipe of fried chops, i saw my mother making chops with this method.Hope you will not only try but also add this in your Eid menus this time.Very interesting thing is, you can boil chops and freeze them ..when needed just thaw and coat with mash potatoes and fry….:)


Mutton/Beef Chops1/2 kg
Ginger/garlic paste freshly made1 tbsp
Saltto taste
Red chilli powder1 1/2 tbsp
Potatoes1/2 kg
Bread crumbsas needed


  • Marinate washed chops with salt, chilli powder and ginger garlic paste for 3-4 hours.
  • Now in a pan add 2 tbsp  oil and place chops when color of the chops become golden brown then turn and cover with the lid on low flame till tender.(do not add water , let it cook in meat’s water)
  • Mash potatoes and cover a thin layer of mash potatoes on chop, as you can see in picture.
  • Cover all chops and set aside.
  • Beat eggs by adding salt and red chilli powder.
  • Coat egg on chops and then coat bread crumbs,  deep fry them carefully.
  • Serve with any sauce or chantey.


Chicken tempura is a hot favorite among kids and I picked this outstanding recipe from Chef Zakir’s cook book. Most interesting thing is that I have used same recipe for Prawns and fish tempura as well. I am sure you will like this.


Plain flour2 tbsp
Corn flour3 tbsp
Garlic paste2 tbsp
Baking sodaa pinch
White pepper1/4 tsp
Black pepper1/4 tsp
Saltto taste
Oilfor frying


  • Cut chicken in stripes and mix all ingredients and marinate in the batter for 1/2 hour (except baking soda). In the original recipe it was mentioned that make batter and dip stripes in the batter and fry them. I tried the method which I have mentioned and the result was very nice.
  • Before frying add baking soda and mix well.
  • Roll every single piece in dry flour and fry in oil.
  • Serve with ketchup…


This recipe is my own invention 🙂 I have used very simple ingredients and very important thing is you can store this marinated chicken in freezer for a month and when needed just cook and serve with parathas….


Chicken1/2 kg
Yogurt1 cup
White cumin seeds1 tsp
Coriander seeds1 tsp
Garam masala/all spice powder1tsp
Saltto taste
Red chili powderto taste
Garlic cloves2-3
Oil 2 tbsp


  • Make cuts on chicken pieces .
  • Grind cumin, coriander, garlic with 1 tbsp yogurt into smooth paste.
  • Mix all ingredients in a bowl and marinate chicken pieces in it.
  • prick with knife and leave it for 4-5 hours.
  • In a pan pour 2 tbsp oil and cover with lid cook till tender, do not use water. Cook on low flame.
  • Serve with raita and paratha.

I am very thankful to one of my Aunt, Habiba Sultana who gave shared this outstanding recipe with me last week. Her cook used to make this chicken and she learnt this recipe from him. You can make this very delicious and low fat  chicken in no time. Even you can freeze this and when needed just thaw and cook.


Chicken1 kg
Yogurt1 cup
Saltto taste
Red chili powder1 tbsp
Haldi powder1 tsp
Coriander powder1 tsp


  • Marinate chicken with all ingredients for 2 hours, I kept my marinade over night in the fridge.
  • In a pan add 2 tbsp oil and pour whole marinade in it ,mix it with oil and cover with lid, do not add water in it.
  • Let chicken tender, now on high flame dry out yogurt’s water and fry till nice golden color appear.
  • Serve with naan /puri paratha and yogurt .
  • As I mentioned earlier that you can mix all ingredients in chicken and keep it in freezer in a zip lock bag, when need to cook just thaw on room temperature and cook. You can even bake it.


Haleem/ Daleem is a famous Pakistani dish.  This is highly nutritious main course, either make it with  chicken or  beef will tempt all.


Beef or Chicken (boneless) 1 kg
Onion (sliced) 2
Gandum/Wheat 2 cups
Channa Daal 1 cup
Barley/Jou 1 cup
Moong Lentil 1/4 cup
Massor Lentil 1/4 cup
Ginger Garlic Paste 2 tbsp
Chili Powder 3 tbsp
Coriander Powder 3 tbsp
Salt to taste
Turmeric 1 tbsp
Cumin (roasted and crushed) 2 tbsp
Garam Masala /All Spice Powder 2 tbsp
Oil (for frying onions) 1 cup

Garnish for haleem:

No measurements required its up to your taste.

Chopped coriander leaves
Mint leaves
Green chilies chopped
Chat masala
Brown onion


  • Soak wheat, barley and gram lentil in plenty of water overnight. You can soak other two lentils as well but I normally soak them in the morning just for 1 hour.
  • Now cook all lentils in a large pot with at least 12 glasses of water (I usually cook them in cooker because in my area lentils and meat take a lot of time to tender ).
  • In a large pot add oil 1 cup and sliced onion, fry till golden brown, then add ginger garlic paste and all other spices. Add meat and cook for 10 minutes.
  • Now add water and cook till meat is tender. Shred meat and grind lentils, then mix them both and cook on low flame.
  • Use wooden masher for mashing and mixing all ingredients.
  • Cook till required consistency is achieved.
  • Now in a small pan heat up ¼ cup oil and one sliced onion and fry till golden brown, pour this over Haleem (this is a bhagar)
  • Serve with all garnishes and enjoy this all time favorite dish…


Few years ago I experienced  saji in Karachi in a restaurant just opposite of Expo center. It was a memorable dinner for me as my brothers and my mother were all togather. I can’t forget the taste of that sajii and also the gathering of our family. It was so delicious and masala which they sprinkle on it was wonderful. So I decided to make my own version of saji and share with you guys. I hope you will like it.


Whole Chicken 1
Fresh Ginger Paste 1 tsp
Fresh Garlic Paste 1 tsp
Raw Papaya Paste 1 tbsp
Oil 1 tbsp
Lemon Juice 2 tsp
Salt as desired
Crushed Black Pepper 1 tbsp


  • First mix all ingredients in a bowl with oil and then make some cuts on chicken from all sides.
  • Rub masala  on whole chicken and marinate for 5-6 hours ( I marinated in the morning at 11 and backed at 7 in the evening)
  • Now tie the legs of chicken first then bake it for 1 hour and 20 mins.
  • Serve it with boiled eggs and rice. (I served with garam masala rice)


I like all those things in which i can add bbq sauce ,the smell and taste of bbq sauce is very appealing ,the recipe i am sharing with you is  very nice and easy to go sort of recipe …My elder son like this very much ,for kids you can use mini burgers or croissants.

chicken breast    2
onion  1 small  chopped
garlic cloves   2  chopped
paprika powder  2 tsp
black pepper    1 tsp
bar b q sauce   to taste.(i’ ve used American Garden bbq sauce)
buns or croissants

First marinate chicken with salt. pepper ,paprika,garlic (minced),  and 4 tbsp bbq sauce…..set aside for 2 hrs,now grease your pan and saute onion add meat , cover it, let it cook till chicken tender …take out chicken and shred with hand or fork ,now again put it back in sauce mix well and add more bbq sauce according to your taste ,just cook for 5-6 mins till sauce thickens..  remove from flame .
Now butter your buns and toast them then place chicken and add spoon ful mayonnaise on top and serve…..enjoy it with tea or even can take in lunch and its a weight watcher also.Even you can make this mixture and keep in fridge for 2-3 days.


Few years back cooking expert Rahat made kaleji with this method and i usually make with the same method, Serve with naans and enjoy.


kaleji/liver   1/2 kg

onion   1 large  chopped

tomato   2  small

yogurt   1/2 cup


red chilli   1 tsp

crushed red chilli   1/2 tsp

haldi/turmeric powder   1/2 tsp

dhania /coriander powder   1/2 tsp

garam masala/ all spice powder  1/4 tsp

ginger garlic paste  1 tsp heap

oil  1/2 cup

hara dhania/ green coriander

hari mirch/ green chilli


In a pan pour oil and add onion saute it then add g/g paste and fry for few mins then add tomato and all spices except garam masala in it , fry it till tomatoes tender and oil separates …now add washed kalaji/liver  in it and fry again for 5 mins ,add 1/2 cup water , cover with lid ..cook til liver tender .In the end add coriander and green chilli , garam masala ,cover the lid again , let it simmer for 5 mins…enjoy with naan or chappati/naan,you can squeeze lemon in the end also….




I can never forget the taste of my mother’s dal ghost dish, she use to give tarka of  brown onion in the end ,the aroma of that bhagar i can’t forget.


mutton 1/2 kg

daal   1  cup soak in water

onion   chopped   2

tomato  chopped   2


red chilli powder   1 tbsp

dhania powder   1tsp

haldi  1/2 tsp

garam masala  powder  1tsp

cloves   4-5

ginger garlic paste  2 tsp

oil  1 cup

green chillies  3-4

green coriander   for garnishing


In a pot add oil and onion ,fry till brown ,now add g/g paste and tomatoes stir constantly till tender ..Add all spices except garam masala powder ,stir all and add mutton ,let the meat change its color then add 1 glass water and let it cook till meat tender now add daal and 1 cup water , again cover with lid . Let it cook till daal done and oil separates ….now sprinkle garam masala ,hara dhania and hari mirch…..let it simmer for 5 mins and serve with naan,chappati or rice.