PAN ROASTED CORNS

roasted corns mA side dish which you can serve with roasted or steamed chicken. Dieters you can also make these roasted corns for your lunch today.

INGREDIENTS:

Corns (tin) or use fresh and boiled corns500 gms
Black pepper1 tsp
Saltto taste
Red chili powder1 tsp
Oregano1/2 tsp
Butter2 tbsp

METHOD:

  • In a pan add butter and corns. Fry them till light brown.
  • Add all spices and stir.
  • You can squeeze one lemon juice also. I have added sliced onion and tomatoes which is optional.
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ROASTED BABY POTATOES

BABY POTATOES MMy mother was making roasted potatoes with this simple recipe. Serve these with chicken roast or any other roast. Try is must.

INGREDIENTS:

Baby potatoes1/2 kg
Saltas needed
Black pepperas needed
Oil2 tbsp

METHOD:

  • Wash potatoes and boil them in water till soft.
  • You can remove the skin or fry with skin.
  • In 2 tbsp. oil add baby potatoes and sprinkle salt. Fry on medium flame till nice brown color appear.
  • Sprinkle black pepper and serve hot.
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QABULI- GRAM LENTIL RICE

qabuli riceMy mother was making this dish, she  learned it from a Hyderabadi family in Karachi. I love to serve and eat this dish with Raita and Salad.

INGREDIENTS:

Rice (soak for 1 hour)1/2 kg
Gram lentil (chana dal)1 cup
Oil3/4 cup
Onion1 large
Ginger garlic paste1 tbsp
Tomatoes2 large ,chopped
Saltto taste
Red chili powder1 tbsp
Coriander powder1 tsp
Turmeric power1 tsp
Green chilies3
Coriander leaves1/2 bunch
Orange food colorpinch
Kewra waterfew drops
Whole spice (sabut garam masala)1 tbsp

METHOD:

  • Soak lentil for 2 hours and then boil in water till soft.
  • Drain water and set aside.
  • In a pot add oil and onion thinly sliced. Fry onion till light brown. Remove half onion on paper towel.
  • In oil now add ginger garlic and whole spices. Stir and add tomatoes. Fry till soft.
  • Now add red chili powder, salt, coriander powder and turmeric powder. Mix well.
  • Add yogurt also and mix with spices.
  • Now add gram lentil boiled and cover with the lid. Let water dry and oil separate.
  • Boil rice and set aside.
  • Now add chopped green chilies and coriander in lentil masala.
  • Grease pot and spread first layer of rice the lentil then again rice layer.
  • Now pour orange food color and brow onion on top and let it simmer for 10 minutes.
  • You can add kewra water also if desired.
  • Mix well before serving.
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  • Serve with Raita and Salad.
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anda cole mVery famous dish here in Pakistan. You will see road vendors selling Anda Chana with Naans and Salad specially Onion rings. You can say this is one of the famous dhaba dishes in Pakistan.

INGREDIENTS:

Chickpea1/2 kg
Onion1 medium
Tomatoes3 chopped
Yogurt1/2 cup
Cumin seeds1 tsp
Red chili powder1 tsp
Turmeric powder1/2 tsp
Saltto taste
Coriander powder1/2 tsp
Black pepper powder1/2 tsp
Chat masala powder1 tsp
Chicken stock2 cup
All spice powderFor sprinkle
Boiled eggs4
Coriander leaves, green chiliesfor garnish

METHOD:

  • Soak chickpea overnight. In the morning wash them and add 1 tbsp Baking soda and mix them. Leave for 1 hour.
  • Boil with 1 tsp salt and grind  1/2 cup chickpeas in grinder.
  • Now in a pot add onion and fry till light golden, now add cumin seeds and tomatoes. Cook till tomatoes tender.
  • Add yogurt and fry .
  • Add Masala and fry for few minutes till oil separates now add chickpeas along with grinded paste.
  • Mix well and add 2 cups of chicken stock. Cover with lid and let it simmer for few minutes.
  • Garnish with coriander leaves and green chillies.
  • Sprinkle garam masala/all spice powder and serve with boiled eggs.
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MASALA MASH KARHAI

BHUNI MASH DAL MThere is no comparison of Mash dal with any other Dal. Bhuni mash dal or Mash dal karhai is famous dhaba dishes in Pakistan. Serve with naans and salad to your family.

INGREDIENTS:

Mash/ White lentil1 cup
Oil1/2 cup
Onion1 small thinly sliced
Garlic mince1 tbsp
Tomatoes2 medium
Green chilies chopped3
Saltto taste
Red chili powder1 tsp
Red chili flakes1 tsp
Turmeric powder1 tsp
Ginger sticks, coriander, green chilies as needed for garnish

METOD:

  • Soak Dal/lentil in water for 1 hour. Wash it and boil in water till tender but not very soft.
  • Drain water and set aside.
  • In a pot add oil and onion, fry it till light brown. Add garlic and stir for few more minutes.
  • Add chopped tomatoes and green chilies, cook till soft now add all spices and fry by adding 1 tbsp water at a time for  five minutes.
  • Add boiled lentil in it and add 5-6 tbsp. water in it. Cover with lid and let it simmer on low flame for 10 minutes.
  • Now fry on medium flame till oil separates.
  • Garnish with ginger sticks , green chilies and coriander leaves.
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  • Serve with Naan or Chapati and Salad.
BHUNI MASH DAL
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MANGOCHIAN MMy mother was making this dish and she learned this from my grand mother. My grand mother was from India and this dish was her family recipe.

INGREDIENTS:

 

Yellow lentil ( mung dal)1 cup
Saltto taste
Red chili powder1 tsp
Coriander seeds1/2 tsp
Onion chopped2 tbsp
Green chilies and coriander choppes2 tbsp for lentil dumplings
Onion Chopped1 medium for gravy
Ginger garlic paste1 tbsp
Tomatoes chopped2 medium
Slatto taste
Red chili powder1 tbsp
Turmeric powder1/2 tsp
Coriander powder1 tsp
Fresh coriander leaves2 tbsp
All spice powder1/2 tsp
Oil1/2 cup

METHOD:

  • Soak yellow lentil for 3 hours. Drain water .
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  • In chopper add lentil, salt, red chili powder and make a smooth paste.
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  • Now scrap it out in a bowl and add onion , green coriander chopped and green chilies chopped. Add coriander seeds also and mix well.
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  • Fry in oil .
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  • Take them out when nice golden color appears.
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  • Mean while in a pot add oil and chopped onion fry till light brown. Add ginger garlic paste and stir for few seconds, now add chopped tomatoes, salt, red chili powder, turmeric powder, coriander powder and zeera(cumin).
  • Fry all till oil separates.
  • Now add dumplings (pakoras) in spices and add water 1 and 1/2 cup. Cook till dumplings become soft and gravy thickens.
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  • Sprinkle fresh coriander leaves and all spice powder and simmer for few seconds.
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  • Serve with Chapati.
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bhagare bangan mI don’t know this is authentic Hyderabadi Bhagare Bangan recipe or not but one thing is sure this is easy to make and delicious in taste. Have learned from a cooking school in Karachi few years ago.

INGREDIENTS:

Egg plant/ Bangan1/2 kg
Onion ,chopped2
Tomatoes4
Ginger garlic paste1 tsp
Curry leaves8
Onion seeds/ Rai1/2 tsp
Oil1/2 cup
Red chili powder1 tbsp
Coriander powder1 tbsp
Turmeric powder1/2 tsp
Saltto taste
Mustard seeds1/2 tsp
Cumin seeds1 tsp
Desiccated coconut2 tbsp
Sesame seeds white2 tbsp
Tamarind pulp1 cup
Coriander leavesfor garnish

METHOD:

  • Fill a large bowl with water and add 1 tsp salt in it, dissolve and set aside.
  • Wash egg plants and slit lengthwise to make four parts/ pieces keeping the stalk intact. Put egg plants carefully in this saltish water. Leave for 15 minutes.
  • Heat oil and add onion seeds/ Rai let them crackle then add chopped onion. Fry till light brown.
  • Now add curry leaves and stir, add ginger garlic paste  and tomatoes chopped . Fry them till tomatoes soft and tender.
  • Make a paste of red chili powder, coriander powder, turmeric powder, salt, mustard seeds/ methi dana, cumin seeds (roast and grind mustard seeds and cumin seeds). Add 1 tbsp water to make a paste.
  • Add this paste in tomato gravy. Fry till oil separate.
  • Add eggplants and fry with spices for 2 minutes.
  • Add 2 cup water and cover the lid.
  • When tender and soft then add coconut , sesame seeds (roast and grind them) and tamarind pulp in gravy and mix with gentle hands.
  • Cover again for 5-6 minutes.
  • Garnish with coriander leaves and serve with rice or Chapati.
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CHANE/CHOLE BHATURE

chana bhature mIts raining here in Attock and i thought to share a perfect Rainy Day Snack with my readers. This recipe is taught by Chef Rahat A long ago and this is my guarantee that you will love it.

chane bhathure dd

INGREDIENTS FOR CHANA /CHICK PEA MASALA:

White chickpeas boiled250g
Ginger2 tsp
Chopped tomatoes4
Chopped onion4
Whole spice mixed1 tbsp
Turmeric powder1 tsp
Red chili powder1 tsp
Coriander powder1 tsp
Saltto taste
Cumin seeds1 tsp
Anar dana/ pomegranate seed2 tbsp
Oil1/4 cup
Green chilies and coriander leavesfor garnish

METHOD:

  • In a pan add oil and onion, fry onion till brown, add ginger  and whole spices ,stir for 1 minute.
  • Now add chopped tomatoes and all other spices and fry till separate oil.
  • Add boiled chickpeas and water 1 cup, cook till oil separates.
  • Garnish with coriander leaves and green chilies.

 

INGREDIENTS FOR BATHURE:

Flour1/2 kg
Baking Soda1/2 tsp
Salt1 tsp
Yogurt1/2 cup
Ghee/butter4tbsp
Sugar1 tbsp
Oilfor frying

METHOD:

  • Mix all ingredients and knead.
  • Set aside for 2-3 hours.
  • Roll them. (keep the size small)
  • Fry in oil and serve with Chole.
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CHEESY POTATO CAKES

p c mVery healthy recipe You can serve them with rice dishes specially Mexican rice. You can give these cakes to your kids in Lunch box too.

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INGREDIENTS:

Boiled and mashed Potatoes2 cups
Cheddar cheese shredded 1/2 cup
Egg1
Saltto taste
Butter, soft1 tbsp heap
Black pepper1 tsp
Chopped green chillies1 tsp
Flour1/2 cup
Oilfor frying
Sour creamFor serving( optional)
Spring onion chopped1 tbsp

METHOD:

  • Add all ingredients except egg in potatoes.
  • Mix well and make small cakes /patties.( You can add red chilli flakes instead of green chillies )
  • Beat egg and dip cakes in egg then roll in flour and fry.
  • Serve with sour cream.
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PUNJABI ALOO BANGAN

BB MThis recipe i have learned from a Punjabi family ,last year i have posted the recipe of BANGAN KA HANDI BHURTA now hope you will try this simple and tasty Aloo Bangan.

INGREDIENTS:

Potatoes cut in cubes2 medium
Bangan/ Egg plant3 medium size
Tomato1 large
Garlic clove1 large
Ginger crushed1 tsp
Saltto taste
Red chilli flakes1 tbsp
Turmeric powder1/2 tsp
All spice powder1/2 tsp
Coriander leaves2 tbsp
Oil1/4 cup
Cumin seeds1/2 tsp

METHOD:

  • Grind garlic or crush it.
  • In a pan add oil and add cumin seeds. Let them crackle.
  • Add garlic and stir for 5 minutes. Add chopped tomatoes.
  • Fry tomatoes till soft then add salt, crushed chillies and salt, stir well.
  • Add potatoes and fry for few minutes. Now add egg plant and crushed ginger.
  • Add 1/4 cup water and cover with lid.
  • Cook till potato and egg plant tender.
  • Sprinkle chopped coriander and all spice powder.
  • Serve with naan or rice.
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CHEESEY BAKED POTATOES

baked poao mainThese cheesy baked potatoes are easy to make and delicious in taste. This is a perfect side dish even for your parties too. Crispy from outside and cheesy and buttery inside…woooosh you will love this recipe.

INGREDIENTS:

Potatoes3-4
Cheese, cheddar or Parmesan. as needed
Saltto taste
Black pepperas needed
Butteras needed
Mixed herdsas needed
Olive oilas neededs

METHOD:

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  • Wash  potatoes and scrub with brush to remove soil. Now you can do two things peel the skin of potato or use with skin.
  • Second is you can half boil your potatoes to reduce baking time. If you want to bake then cut slices.
d3
  • Take two same sized wooden sticks or anything available in kitchen. Place potato in between two sticks and cut slices of your desired thickness, these sticks will stop your knife to cut the potato from bottom.
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  • If you are using half boiled potatoes then let them cool completely then cut them in slices.
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  • Now take cheese slices and cut pieces . Insert in each slice.
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  • Insert butter in few slices because it will give a delicious flavor to potatoes.
  • Now sprinkle mixed herbs, salt, black pepper and spring onion.
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  • Place on greased tray .
  • Drizzle olive oil and Bake at 180c for 1 hrs ( potatoes which are not boiled) and 1/2 hrs approx for half boiled potatoes or check with toothpick from bottom. When tender take them out and serve immediately.
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PINDI CHOLE-CHICKPEAS

pindi cole mainThis recipe is basically originated from Rawalpindi- Pakistan.This is prepared in a different way and you can serve with Pori/ bathora or rice. Elevate the taste of Pindi chole with onion rings and lemon wedges.You will love this spicy and tangy dish. Recipe is adapted from Chef Arif”s cooking show.

pindi cole middle

INGREDIENTS:

Chickpeas2 cups
Onion2-3 medium
Green chillies4 medium size
Ginger1 inch piece
Salt to taste
Cumin seeds1/2 tsp
Dry mango powder/ amchur powder1/2 tsp
All spice powder1/2 tsp
Tomato paste4tbsp
Oil1/4 cup
Black pepper1/2 tsp
Tea bag (just to give brown color to chickpeas)1-2
Bay leaves1 piece

METHOD:

  • Boil chickpeas with a tea bag, teez path/ bay leaves and salt.If you want dark brown color then add 1 more tea bag. You can make a potli of tea also.
pindi cole
  • Grind onion, green chillies and ginger and set aside.
  • Heat the oil in a pan and add onion paste in it , fry for few minutes and then add cumin powder, gram masala/ all spice powder, dry mango powder, salt  and mix well.
  • Now add chickpeas in this and mix well.
  • Add tomato puree/paste in it ,add little amount of water ,cover with lid and cook till oil separates.In the end add black pepper and fry chickpea masala.
  • Garnish with coriander leaves, curry leaves and green chillies.
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Dal chawal/ lentil served with rice is a simple and easy summer recipe.This is a comforting traditional staple food of Pakistan.

INGREDIENTS FOR DAL :

Red lentil/ Masor ki dal1 cup
Onion1 small chopped
Tomato 1 small chopped
Saltto taste
Red chilli powder1 tsp
Turmeric powder1/4 tsp
Coriander powder1/2 tsp
Oil1/4 cup and 1/4 cup for tempering
Cumin seeds1/4tsp
Green chillieswhole 2
Garlic clove2 copped.
Ginger garlic paste1 tsp
Coriander leavesfor garnish.

METHOD:

  • In oil add onion and fry till light golden.
  • Add ginger garlic paste and fry for few seconds. Add chopped tomatoes and all spices. Again fry till oil separates.
  • Now add washed lentil and  water .Cover with lid and cook till tender and mashy.
  • For tempering heat oil and add cumin seeds, green chillies 2 and chopped garlic 2 cloves.When become brown pour on lentil.
  • Garnish wit coriander leaves and all spice powder (optional ).
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INGREDIENTS FOR BOILED RICE:

Rice1 cup
Salt to taste
Cumin seeds1/4 tsp
Oil1 tbsp
Chicken cube1

METHOD:

  • Soak rice for 1/2 hour.
  • Boil water, add salt, oil and cumin seeds in water.(can add a chicken cube also)
  • Add rice and cook till well boiled.
  • Serve with Dal.
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INGREDIENTS FOR KACHOMAR SALAD:

Tomato1 large
Cucumber1 medium
Onion,sliced1 medium
Fresh coriander2 tbsp chopped
Green chillies1 chopped
Saltto taste
Black pepper1/4 tsp
Lemon juice1 tbsp

METHOD:

  • Cut vegetables in cubes only onion in thin slices. Add all ingredients in a bowl and toss with all spices.
  • Serve immediately after adding salt ,vegetables will leave water content and salad will become watery.
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This easy and delicious recipe will surly steal your hearts. This is the recipe my mother has always used to make.This dish is highly nutritious You can serve with Chapati, Naan or Rice.

INGREDIENTS:

Chickpeas3 cups
Onion2 medium sliced
Whole spices1 tbsp
Red chilli powder1 tbsp
Saltas needed
Turmeric1 tsp
Coriander powder1/2 tsp
All spice powderfor garnish
Coriander leavesfew leaves
Green chillies4-5
Oil1/4 cup
Ginger garlic paste1 tbsp

METHOD

  • Soak chickpeas overnight and in morning wash them and mix baking soda 1 tbsp.After 1 hour wash chickpeas and drain water completely.set aside.
  • In a pan add oil and sliced onion.Fry till light golden.
  • Now add ginger garlic paste and whole spices (big cardamom 2, cinnamon stick 1 , Cumin seeds 1/2 tsp, black pepper 1/2 tsp, cloves4-5).
  • Stir for few seconds then add red chillies, salt, turmeric, coriander powder. Again stir for few minutes and add little amount(2 tbsp) water and then again fry.
  • When oil separates then add chickpeas.
  • Add water and cover with lid.
  • Cook till chickpeas tender and soft.
  • Add green chillies and coriander leaves.
  • Before serving sprinkle all spice powder.
  • Serve with Boiled eggs(optional) and Naans.
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You can watch my Video for clear understanding :

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A Classical Traditional Punjabi dish, a perfect blend of Mustard leaves and spices. Mustard is grown as an oilseed crop in Pakistan. Mustard Saag is cooked in almost every home in winter season.The budding stems of the crop are used as greens (saag), cooked in villages almost on daily basis. Saag, which apparently looks a free of cost dish, consumes much of the time and other items inevitable for a delicious dish.
This typically Punjabi dish tastes really nice with Makkai Ki Roti (corn meal flat bread) and a dollop of fresh butter.

I always consider myself very fortunate because after marriage i have got a lot of chances to explore my own country . Nature is my inspiration , and the new sights of nature make me rejoice like a child….exploring Punjab region and its rich culture is an amazing experience for me.

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Actually my love to nature and my hubby’s hobby (photography) took us to those beautiful fields of gold, where we all really enjoyed the sights and smell and also had a blast taking pictures! This was actually the very first time that I had been up close to mustard fields.

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These fields of gold really are a sight to behold! Your entire vision will get completely taken in with all the yellow all around you! The world around me was covered with yellow mustard fields and I should say that this sight was heavenly.In few fields we saw waves of mustards…lol…. along with green budding crop of wheat.

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In mustard fields we heard buzzing sound all around us , Nature’s peace  flowed into our mind as sunshine flows into trees. The calm breeze was blowing their own freshness into you…..Oh God it was a beauty….:)

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Now come back to the recipe, this recipe is straight from dhabba….. The cook who was the owner told me the recipe thou a bit different from mine but deliciously finger licking ….

 

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INGREDIENTS FOR SAAG:

Mustard leaves(sag)1 kg
Spinach leaves1/2 kg
Red chilli powder1 tbsp
Turmeric powder1/2 tsp
Saltto taste
Green chillies2 nos
Gheeas needed/2 tbsp
Ginger garlic paste1 tbsp
Cumin seeds1 tsp
Onion1 chopped
Maize flour1 tbsp

METHOD:

  • Wash the leaves of mustard and Spinach and boil in 1/4 cup water till tender ,let it cool down and blend it.
  • In a pot /clay pot add ghee and onion, fry till light golden then add cumin seeds fry for few minutes.
  • Add ginger garlic paste and stir for few seconds then add turmeric,chilli powder and salt ,stir again and add paste of veggie and green chilli.
  • Mix well and after few minutes add maize flour in it.Let it simmer for few minutes and prepare a tempering/ bhagar.
  • In 2 tbsp ghee/butter add chopped garlic 1 tbsp and red chilli flakes 1/2 tsp and fry for few minutes then pour on sag and mix.
  • Ready to serve.
  • The picture below is of clay pot in which i saw saag on dhabba.

 

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INGREDIENTS FOR MAKKI KI ROTI:

Makki /Maize flour2 cups
Saltpinch
Gheefor frying
Warm Waterfor kneading

METHOD:

  • Mix salt in flour and knead with warm water,set aside the dough.
  • Make small roties and fry in ghee.
  • Serve hot with Saag.

 

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I am sending this recipe to (http://www.deenakakaya.com/).

And to  : http://www.simplysensationalfood.com/2013/12/announcing-event-lets-cook-with-green.html

and to “Flavours of the world -Grand Finale”.

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VEGETABLE PULAO

IMG_4819 mainVegetable Pulao is a comforting, delicious, flavorful, rich and exotic rice dish which looks colorful with assorted vegetables.
This recipe is my mother’s traditional recipe with a little bit of variation.This Pulao/pulaf is all time favorite of all.
Don’t let the cold weather keep you from enjoying fresh vegetable pulao.Try it today only….:)

 

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INGREDIENTS:

All seasonal vegetables (potato,peas,carrot,cauliflower, cabbage,capsicum,aubergine,green beans)2 cups
Onion2 medium
Tomatoes2 medium
Yogurt1 cup
Fresh ginger chopped1tbsp
Fresh garlic minced1 tbsp
Whole spices 1 tbsp
Black cumin seeds1 tbsp
Red chilli powder1 tbsp
Turmeric1/2tsp
Saltto taste
Basmati Rice3 cups
Oil3/4 cup
Lemon juice2 tbsp

METHOD:

  • Fry all the vegetables in oil and set aside.
  • In another pot add sliced onion and fry it till light brown, add ginger garlic paste and fry for few seconds.
  • Now add whole spices, black cumin and tomatoes fry till soft then add yogurt, salt, turmeric, red chilli and fry again for few minutes.
  • Add all saute vegetables and mix well.
  • Now boil rice in another pot(add salt,lemon juice and whole spices while boiling rice) .When done layer rice with vegetables and cover it with lid.
  • Simmer for ten minutes.Mix well before serving.
  • Serve with Mint yogurt raita and salad.
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