DHABA STYLE MASH KI DAAL

This dhaba daal recipe is one of my favorite recipes of Daal/ Lentil. This recipe is adopted from a group. You can serve it with Naans and Salad. You can call it Fried Mash ki Daal too. You can click the link for the recipe of: Masala Mash Karhai

INGREDIENTS:

Mash ki Daal1 cup
Black cardamom1
Cinamon stick1 inch
Cloves4-5
Onion1 large and sliced
Ginger garlic paste1 tbsp
Red chili powder1 and 1/2 tsp
Turmeric powder1/2 tsp
Coriander powder1 tsp
Saltto taste
Chicken cube1
Oil1/2 cup
Green chilies3-4
Coriander leavesfew
Ginger sticks for garnish
All spice powderfor garnish

METHOD:

  • Soak Daal in warm water for 1 hour.
  • Boil it with 4-5 cloves, 1 black cardamom and a cinnamon stick, till half cook. Strain it and set aside.
  • In a pot add oil and sliced onion, fry till light brown. Add ginger garlic paste and stir for few seconds.
  • Add salt, red chili powder, turmeric powder, coriander powder and little water, keep on frying till oil separates and onion dissolve. (you can add one small tomato, if you like)
  • Add Daal in it mix well and add water just to cook daal. Add Chicken cube and cover the lid.
  • Cook on low flame till Daal completely cooked and water evaporates.
  • Now Fry for few seconds and add green chilies ,coriander and Kasuri methi (few leaves). Simmer for few seconds.
  • Sprinkle all spice powder/ garam masala before serving.

Palak/ Spinach Gosht is a healthy and nutritious recipe, specially serve in winter season. I am posting a very different and delicious recipe today. I don’t know its a famous recipe in Lahore or not but I am sure you will like the taste of Lahori Mutton palak.

 


I have used home grown organic spinach in this dish. I will post method of growing spinach at home in my next post.

INGREDIENTS:

Spinach1 kg, wash and cut
Mutton/ chicken1/2 kg
Red chili powder1 and 1/2 tsp
Turmeric powder1 tsp
Coriander powder1 tbsp
Coriander Crushed1 tsp
Saltto taste
Cumin seeds1 tbsp
Fenugreek seeds1 tsp
Ginger garlic paste1 and 1/2 tbsp
Brown onion5 tbsp
Yogurt1 cup
Vinegar 1/2 tsp
Oil1 cup
Coriander leavesas needed
Green chiliesas needed

METHOD:

  • In washed spinach add 1-2 glass water,  green chilies, turmeric powder 1/2 tsp, Methi dana (fenugreek seeds), salt, ginger garlic paste 1 tsp and 1/2 tsp vinegar. Vinegar will enhance the color of spinach.
  • Cover with the lid and cook till soft.
  • In another pot add oil and cumin powder, stir and add ginger garlic paste 1 tbsp,  stir and add meat and salt. Cook till color change. In yogurt add red chili powder, coriander powder and mix well. Add in meat and mix. Cook for few minutes and add brown onion, crushed coriander seeds and all spice powder 1/2 tsp. Cook till oil separates. Mutton will take more time than chicken.
  • Grind Palak/ spinach.
  • Add in meat and cook till required consistency obtain.
  • You can add 1-2 chicken cube, if you like.
  • Serve with rice or Naan.

BLACK CHANA CHATPATI CHAT

black chana chat mI have posted few recipes of Black Chickpea Chat earlier, which were my family recipes but here I am sharing a recipe which I have saved from a group and it is so delicious.
You can also check these recipes:
SPICY BLACK CHICKPEA CHAT
BLACK CHANA CHAT

 

black chana chat d

INGREDIENTS:

Boiled black chickpeas1/2 kg
Boiled potatoes 3 large, cut in cubes
Salt to taste
Shakar/ jaggery2-3 Tbsp
Tamarind paste1 cup
Red chili flakes1 tbsp
Fennel seeds1 tbsp
Cumin seeds1 tbsp
Whole red chilies6
Red chili powder2 tbsp or to taste
Whole coriander seeds1 tbsp
Turmeric powder1/4 tsp
Onion1 small, sliced
Curry leaves6-7
Oil1/2 cup
Coriander leavesas needed
Green chiliesas needed
Lemon juiceas needed

METHOD:

  • Dry roast 1 and half tbsp gram flour, salt, whole coriander, cumin seeds, red chili powder, whole red chilies and turmeric powder.
  • Add saunf/ fennel seeds in roasted spices and grind all.
  • Soak tamarind with shakar / raw sugar and mix well. You can microwave for 1 minute to dissolve sugar.
  •  Now add oil in pot and saute onion for few seconds, add curry leaves and stir. Now add grinded spices and tamarind pulp in it, mix all well.
  • Add chick peas and potato (boiled)  Mix well. Add salt, crushed red chilies and a little amount of water.
  • Let it simmer for few minutes.
  • Sprinkle coriander leaves and green chilies.
  • Chat should be saucy, if you feel dry than add water and cook for few minutes.
  • Squeeze lemon juice before serving.
black chana chat dd

bhutta-mFamous street food of Pakistan.Now a days you will see vendors selling Challies or Bhutta every where. Corns roasted on charcoal will give you a different taste. Here is the simplest recipe of Roasted corn.

 

bhutta-d

INGREDIENTS:

Corns 2
Butteras needed
Red chili powder1/2 tsp
Salt1 tsp
Black salt1/4 tsp
Chat masala1/2 tsp
Lemon juiceas needed

METHOD:

  • Remove skin of corn and brush butter.
  • Place on burning coals or roast on stove flame. You can grill it as well.
  • Turn side and again brush butter. Let it cook from all sides and serve hot.
bhutta-dd
  • Before serving smear lemon and masala on corn.
bhutta-ddd
  • For masala mix all spice ingredients.
bhutta-d4

ROASTED MASALA CORNS

corn-cobs-mHow many of you like Corns? If you are corn crazy then surely you will love this recipe. Healthy and easy recipe for your family.

I captured few pictures of a street vendor roasting corn. 🙂

corn-cobs-d

 

corn-cobs-d2

 

corn-cobs-d1

INGREDIENTS:

Corns3
Oil2 tbsp
Chili powder1 tbsp
Lemon juice2 tbsp or to taste
Cumin powder1/2 tsp
Saltto taste
Garlic powder1/2 tsp
Red chili flakes1/2 tsp
Coriander crushed 1/4 tsp
Ground pepper to taste
Onion powder1/2 tsp

METHOD:

  • Pre heat oven at 180c.
  • Remove skin of corns and brush oil on every corn. Arrange on baking tray.
  • Mix all spices and juice. Spread this juice spice mix on cobs.
  • Cover with aluminum foil and bake at 180c for 15 minutes.
  • Take out the tray and turn the corns and brush spice mix and oil. Again cover with foil and bake at 180c for 15 minutes.
  • Check if corns tender then take them out and serve hot with lemon juice and Chat masala.

PUNJABI MASALA CORN COB

masala corn mCorn Cobs are very famous street food in Pakistan, Bhuta or Chali are the two names mostly used in Pakistan for Corns.
In Karachi you will find corn cobs roasted on burning coal. Direct roasting changes the color of corn. Another method is roasting corns in hot sand. I like Sand cooked corns most 🙂
Here in Punjab I tasted another type of Challi, which they boil in saltish water and give you with a special Masala.
I asked the person about the technique of making these Challis and masala thou he was a bit reluctant but atleast his few tips were useful for me and I tried it at home.

MASALA CORN D

 

MASALA CORN DD

 

MASALA CORN D3 MASALA CORN D4

 

MASALA CORN D5

 

 

These days Corns are in season and my neighbors gifted me organic grown Corns few days ago and I tried these Masala Corns.
Will post another method of making corn cob at home next time, but today enjoy this recipe.

INGREDIENTS:

Corns3-4
Tamarind pulp1/2 cup
Saltto taste
Black salt1/2 tsp
Chat masala1/2 tsp
Wateras needed
Lemon 1-2

METHOD:

  • Boil Corns with skin till soft and tender.
  • Now remove skin.
  • Apply Corn Masala and serve hot.
  • For Masala Mix Tamarind/ Imli Pulp, Chat masala, salt, Black salt and a little amount of water. Mix well and serve with Corns.
masala corn d2
  • You can sprinkle lemon juice on corns also.
Masala corn 1

SPINACH KEBAB

spinach kebaba mThis recipe my maid told me, I was not sure about the taste first, but believe me when I tasted them I found them very delicious, soft and different.
I am dedicating this recipe to my ongoing contest which is sponsored by VIM. On 69th Independence day of Pakistan we conducted #vim #foodiechallenge, its still going on till 18th August midnight. If you want to participate then come and join us.

INGREDIENTS:

Spinach leaves2 cups, chopped
Garam lentil/ chana dal1/2 cup , soak it in water for 2 hours
Red chili flakes1 tsp
Saltto taste
All spice powder/ garam masala1/4 tsp
Cumin seeds1/2 tsp
Coriander leaves2-3 tbsp
Green chili2
Gram flour3 tbsp

METHOD:

  • Boil water, add spinach and just give 2-3 minute boil. Strain and keep in strainer.
  • Boil lentil and drain water.
  • In a chopper add  lentil, salt, red chili flakes, cumin seeds, all spice powder, coriander leaves and green chili. Chop all ingredients.
  • Take mixture out and add spinach and gram flour in it. You can add more flour if mixture is soft.
  • Make small patties and fry in oil.
  • If you are a dieter then spray olive oil on a pan and fry.
spinach kebab d
  • Serve with mint Chantey or Raita.
spinach kebab dd

RAW MANGO GURAMBA

guramba mI saw my mother making this chutney or muraba type of thing in summers. I always liked the tangy and sweet taste of this Chutney.

INGREDIENTS:

Raw mangoes/ Kari2 cups
Sugar1 cup or to taste
Oil1 tbsp
Carom seeds/ ajwaena fat pinch
Fennel seeds/ saunf1/4 tsp
Cumin seeds/ zeerapinch
Nigella/ kalongi1/4 tsp
Red mustard/ rai1/4 tsp
Red chili flakes1/4 tsp
Red chili powder1/4 tsp
Saltto tatse
Almond and raisins as needed

METHOD:

  • Peel skin of raw mangoes and remove seed.cut in small cubes. Soak in water for an hour.
  • In a pan add oil and all seeds, let them crackle.
  • Add raw mango cubes and sugar and salt.
  • Cover with the lid and cook on low flame till mango become soft and tender.
  • Add red chili flakes and red chili powder. Now cook till water dries out.
  • You can keep this guramba a bit watery or like a jam like consistency as i have done.
  • Add almonds and raisins.
guramba d
  • Store in air tight jar and enjoy in summers with Rice or Parathas.
guramba dd

yogurt sabzi mThis recipe is super dooper delicious. Serve with Chapati or Rice, Your family will like this Chat Pati vegetable dish.

INGREDIENTS:

  • Potatoes                         2, cut in cubes
  • Cauliflower                    1 cup, cut in cubes
  • Peas                                 1 cup
  • Carrot                              2 ,cut in cubes
  • Spinach                           1 cup, chopped
  • Tomatoes                       2 chopped
  • Green coriander            1/2 cup, chopped
  • Lemon juice                   2 tbsp
  • Kasori Methi                   1/2 tsp
  • Yogurt                              1 cup
  • Whole red pepper          10
  • Turmeric powder           1 tsp
  • Salt                                    to taste
  • Cumin seeds                    1 tbsp
  • Rai                                     1 tbsp
  • Oil                                      1/2 cup

 

METHOD:

  • Soak whole red chilies in water overnight.
  • In the morning drain water and add chilies in yogurt, turmeric, cumin and salt. Blend it and prepare smooth paste.
  • In a wok or pot heat oil and add veggies (except tomato and spinach one by one), fry and take them out.
  • In the same oil add Rai and fry till crackle, Add yogurt paste and stir for few minutes.
  • Add all veggies, add spinach and tomatoes too.
  • Cover with the lid and cook on low flame for 15 minutes.
  • Cook till oil separates and vegetable tender.
  • Sprinkle lemon juice, coriander leaves and Methi. Stir well and fry for few seconds.
  • Serve with Rice or Chapati.
yogurt sabzi d
  • NOTE: You can use any seasonal vegetable.

 

 yogurt sabzi dd

momWhen I opened my Facebook account, I saw changed dps of all my friends with pictures of Moms. It was Mothers day Yesterday. It was a great feeling to see all my friends and family members sharing pictures or selfies with Mothers.

My mother died 4 years ago as I mentioned earlier. After four years I am still grieving, and I always will be. I am proud to be her daughter. Thou every day… every occasion is colorless without parents and no new memories will ever be made with our parents again, is a realization which is most painful. I always missed her on my special occasions and successes.

Sometimes I know the words to say to give thanks for all you’ve done, but then they fly up and away as quickly as they come.

How could I possibly thank you enough, the one who makes me whole, the one to whom I owe my life, the forming of my soul.

The one who tucked me in at night, the one who stopped my crying, the one who was the expert at picking up when I was lying.

The one who saw me off to school and spent sad days alone, yet magically produced a smile as soon as I came home.

The one who makes such sacrifices to always put me first, who lets me test my broken wings, in spite of how it hurts.

Who paints the world a rainbow when it’s filled with broken dreams, who explains it all so clearly when nothing is what it seems.
What way is there to thank you for your heart, your sweat, your tears, for ten thousand things you’ve done for oh so many years.

For changing with me as I changed, accepting all my flaws, not loving ’cause you had to, but loving just because.

For never giving up on me when your wits had reached its end, for always being proud of me, for being my best friend.

And so I come to realize, the only way to say, the only thank you that’s enough is clear in just one way.

Look at me before you see what I’ve become, do you see yourself in me, the job that you have done?

All your hopes and all your dreams, the strength that no one sees, a transfer over many years, your best was to pass me.

Thank you for the gifts you give, for everything you do, but thank you mommy most of all for making dreams come true.

© Reanna Almeida

Sharing her recipes is a way to keep her alive in our minds. Please pray for her whenever try her recipe. This is her special recipe.

You can Check my mother’s Traditional Recipes Here:

MY MOTHER’S TRADITIONAL RECIPES

 

masala bhindi m

 

INGREDIENTS:

  • Ladyfinger/ bhindi                 1/2 kg
  • Onion                                        3 medium, sliced
  • Red chili powder                     1 tsp
  • Salt                                             to taste
  • Ginger garlic paste                 1 tsp
  • All spice powder                     1/2 tsp
  • Cumin seeds                            1/2 tsp
  • Red chili flakes                        1/2 tsp or to taste
  • Lemon  juice                             1 tsp
  • Green chilies                             4-5

METHOD:

  • Wash and strain ladyfingers.
  • Remove head and tail part of ladyfinger.
  • Make a slit on each ladyfinger.
  • Set aside.
  • In a chopper add onion, chili powder, salt, ginger garlic paste, all spice powder(garam masala), cumin seeds, Chili flake. Make a smooth paste. You can add few teaspoons of water. Paste should not be runny.
  • Fill this paste in ladyfingers.
  • Heat oil in a pan and add lady fingers and green chilies in this oil.
  • Cover with the lid and let it cook on slow flame.
  • You can cook in clay pot also. It will give a very different taste to your ladyfinger.
  • Cook till oil separates and ladyfinger become soft and tender.
  • Do not stir spoon constantly. Just stir twice or thrice.
  • Before serving sprinkle lemon juice, coriander leaves and green chilies.

 

 

masala bhindi dd

 

These are my hand painted clay pots 🙂

hand work

POTATO SMILEY

potato-smilies-mWhat about trying this recipe for kids lunch box tomorrow. My sons love these smiling faces. You can add more spices if planning to make for hi tea. I have used less spices because of my kids.

INGREDIENTS:

  • Potatoes                                  2 large, boiled and mashed
  • Cornflour                                3-4 tbsp or use more if required.
  • Salt                                           to taste
  • Black pepper                          1 tsp
  • Red chili powder                   1/2 tsp
  • Oregano or mixed herbs      1/2 tsp (optional)
  • Baking powder                       1/4 tsp
  • Oil                                             for frying

METHOD:

  • Mash potatoes very fine. Mix all ingredients and mix well.
  • Now take Aluminum foil / plastic sheet, place on a flat plate, spread potato mixture on foil.
  • Cover with another sheet and roll it with rolling pin or you can spread with your hands too. Spread evenly.
  • Should not be very thick. Keep in refrigerator for 20 -25 minutes.
  • Remove cover and cut with smiley cutter ,if you do not have use knife to cut mouth and straw to make eyes.
  • Heat oil on medium flame and fry smileys till light brown.
  • Enjoy with tea or give in your kid’s lunch boxes.

 

  • You can add  green coriander, all spice powder or Parmesan cheese if you want to give a different touch to your SMILEYS 🙂
potato-smilies-d

 

  • Try this cool Smiley toady and give me your feedback.
POTATO SMILEYS DD

ALOO / POTATO KI KATLIAN

alo katlian mA recipe which I’ve learned from my Mother in law. If you are in hurry and want an easy lunch in 15 minutes then give this a try.

INGREDIENTS:

  • Potatoes                    3 large, thinly sliced
  • Ginger garlic paste  1 tsp
  • Onion                        1 small, chopped
  • Tomatoes                 1 medium, chopped
  • Salt                            to taste
  • Red chili flakes       1 tsp
  • Red chili powder    1 tsp
  • Turmeric powder   1/2 tsp
  • Cumin seeds            1/2 tsp
  • Green chilies            2, chopped
  • Green coriander leaves  2 tbsp , chopped
  • Oil                               1/2 cup

METHOD:

  • In a pot add oil and onion, fry till soft. Now add cumin seeds and stir for few seconds.
  • Add ginger garlic paste and stir for few minutes. Now add chopped tomatoes and all other spices.
  • Keep on stirring by adding 1 tbsp water 2 -3 times. Tomatoes will become soft and mashy.
  • Now add potatoes and add little amount of water and cover with the lid. Let it cook till tender.
  • Add chilies and coriander.
  • Serve hot.
alo katlian d
  • You can add kasuri methi in the end too. If you like the smell of Methi.
alo katlian dd

MIRCH ROLLS

mSpice up your taste buds with these spicy hot MIRCH ROLLS. You will like this very different recipe with chicken filling. Try and give me your feedback.

INGREDIENTS:

  • Germen chilies (large size) 6-7
  • Chicken mince                       1 cup
  • Garlic paste                            1 tsp
  • Onion                                      1 small , chopped
  • Crushed red chilies               1 tbsp.
  • Salt                                           to taste
  • Turmeric powder                   1 tsp
  • Cumin seeds                           1/2 tsp
  • Green chilies                           2 , chopped
  • Chat masala                            1 tsp
  • Coriander leaves                          1/4 cup , chopped
  • Samosa wrap/ patti               6-7
  • Egg                                            1, beat it
  • Oil                                              for frying

METHOD:

  • In a pan add 3 tbsp. oil and sauté garlic, add onion and stir till soft.
  • Add mince and all spices. Fry well and add green chilies and coriander. Let it cool down.
  • Now slit open chili from center and fill cooked mince.
  • On samosa wrap brush egg and wrap on chilies.
  • Fry in oil. Serve with ketchup.
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KADHI -PAKORA KADHI

KADHI MThis recipe is very different from my previous recipe. My mother was making curry with this method PAKORA KARHI  ,When I saw Shiren Appa recipe I found it very interesting. Literally I liked the end product, it was so delicious.

Do not forget to check my Mother’s recipe its here: PAKORA KARHI

INGREDIENTS FOR KADHI:

  • Yogurt                       1/2 kg
  • Gram flour               3 tbsp.
  • Onion                        1 small, sliced.
  • Salt                            to taste
  • Red chili powder    1 and 1/2 tsp or to taste
  • Turmeric powder   1 tsp
  • garlic paste              1 tsp
  • Dried fenugreek     1/2 tsp
  • Lemon juice            1 tbsp
  • Water                       4 cups

INGREDIENTS FOR PAKORA:

  • Gram flour/ basan    1 and 1/2 cup
  • Salt                               to taste
  • Red chili powder        1 tsp
  • Red chili flakes           1 tsp
  • Coriander seeds          1/2 tsp, crushed
  • Onion, sliced               1 medium
  • Potato, thinly sliced   1 medium
  • Mint and coriander    as needed
  • Green chilies, chopped     3
  • Baking soda                  1/4 tsp
KADHI 2

INGREDIENTS FOR BHAGAR:

  • Oil                                  1/2 cup
  • Green chilies                4-5 or use whole red chilies 4-5
  • Cumin seeds                 1 tsp
  • Curry leaves                   4-5

METHOD:

  • In a blender add all ingredients of kadhi and blend well.
  • Pour kadhi in a pot and cook on low flame till thick in consistency.
  • In a bowl add gram flour and all other ingredients. Cut potatoes in a form of thin sticks.
  • Heat oil and fry pakoras. Fry all and add in kadhi.
  • Cover with the lid and let it cook on low flame for 10 minutes.
  • Prepare Bhagar/ tempering.
  • I have used my home grown curry leaves. I always like the smell of curry leaves in Kadhi or daals.
KADHI 1
  • In a pan add oil and all ingredients of bhagar. let them crackle. Chilies can splatter oil, so be careful.
  • When a nice aroma of curry leaves and cumin seeds appears, pour on kadhi and mix lightly.
  • Serve with Bhagare Rice or Roti.
  • Enjoy.
KADHI 3

GAJAR KA MURABA

CARROT MURABA MRight time to make carrot muraba which is healthy and nutritious. This full of Vitamin A recipe is a tonic for eyes and eye problems. This sweet preservative is very beneficial for health. Its having anti aging properties, cancer preventing and vision enhancement properties. My mother was making this in winter season and a lot of childhood memories are attached with this dish.

INGREDIENTS:

  • Carrots   (washed and peeled)   4-5 medium sized
  • Sugar                                               3/4 cup
  • Cardamom                                      3-4
  • Water                                               1/4 cup

METHOD:

  • Cut carrots in any shape and boil in water. When tender add sugar and stir carefully.
  • Add cardamom and cover with the lid.
  • Cook on low flame till water dries.
  • Store in jar and keep in fridge.
CARROT MURABA D

veggie coins mThis is very simple and easy to make recipe, you can cut bread in different sizes and shapes. Make these delicious Sandwiches today.

INGREDIENTS:

  • Potatoes ,boiled and mashed    2 large
  • Carrot , boiled and mashed       1 medium
  • Peas   , boiled and mashed         1/4 cup
  • Broccoli , boiled and mashed     1 small floret
  • Capsicum ,finely chopped          1 small
  • Salt                                                  to taste
  • Chinese salt (optional)                1/2 tsp
  • Soya sauce                                      1 tsp
  • Black pepper powder                    1 tsp
  • Corn flour                                       1 tbsp.
  • Red chili flakes (optional)           1/2 tsp
  • Eggs                                                 2
  • Bread slices                                     as needed
  • Oil                                                      1 tbsp.
  • Onion chopped                               1 small
  • Oil                                                     for frying

METHOD:

  • Mix all ingredients (except eggs) in a large bowl and set aside.
  • Cut shapes of bread and spread mixture on it.
  • Dip it in egg mixture and shallow fry till light brown.
  • Serve with ketchup.
veggie coins d
  • If you will garnish with beautiful vegetables, your sandwiches will tempt your family more 🙂
carving2