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.


This super easy recipe is a blessing from my mom , i saw her making this when i was a small kid, now i am making this for my kids….:) This colorful and time saving recipe you can add in your Ifftar Party Menus or  can add in your Eid Menus.I am sure you will like it….


Dessicated coconut1 cup
Powder milk1 cup
Condensed milk6 tbsp
Crushed pistachioas needed


  • In a large bowl add all ingredients and mix well.Roll them and set aside.
  • I have used colored coconut for coating .You can take 2 tbsp dessicated coconut in a zip lock bag and add 2 drops of food color of your choice now shake it well , roll your coconut rolls one by one and wrap them in a colored paper or cling wrap.
  • Enjoy these easy coconut rolls…:)

This recipe i am sending to  for Ramadan Recipe contest.

Vanila With Fresh Fruit
Sounds interesting, isn’t it..? I saw my mother making these pakoras frequently in Ramadan with mint chutney, I have done some alterations to my mother’s original recipe. You can say my family recipe with my touch…:)


Mong lentil1 cup
Saltto taste
Red chilli powder1 tsp
Red crushed chillies1/2 tsp
Whole coriander crushed1 tsp
Baking soda1/4 tsp
Green coriander3 tbsp
Green chilli chopped2 tsp
Onion chopped1 small


  • Soak moong lentil overnight or 4-5 hours and then in a food processor grind it very finely, add salt and red chilli powder also.
  • Transfer into a bowl and then add 1/2 tsp soda, crushed coriander, crushed red chillies, onion, green coriander, green chilli.
  • Mix all well and then with wet hand pick and make a small long shape with impressions of your fingers on it ,slide it in oil. Oil should not be very hot.
  • Fry till golden and crispy .
  • Serve with any sauce or mint chutney.

My mother was an expert in making these Dahi baras, I never tried these in front of her but after marriage when I tried these first time my joy was unexplainable because they were so perfect. After my mother whenever I make baras, they remind me of her delicious baras and sweet and sour sauce.


White lentils/ mash ki dal/urad dal1 cup
Baking soda1 tsp
Saltto taste
Red chili powder1/2 tsp
Cumin seeds/zeera1/4 tsp
Onion 1 small
Yogurt1/2 kg


  • Soak lentil in  water with  baking soda for 4-5 hours (in summers 3 hours are enough).
  • Now wash it and drain water completely .
  • In a food processor add lentil,onion,cumin,salt,red chilli powder and grind it till smooth.Do not add water at all on this stage otherwise baras will break during frying.
  • Keep it aside for 10 minutes ,now wet your hands and make Baras in a form of flattened circles/tikkia.Slide it medium hot oil and fry till golden brown.
  • Put these fried Baras in water .Meanwhile prepare yogurt sauce.
  • Whisk yogurt and add salt and red chilli powder in it,according to your taste.
  • Squeeze water from Baras and slide them in yogurt sauce .Keep them aside for 10 more minutes in this way they will soak yogurt sauce also.
  • Serve with Imli  sauce and chat masala , enjoy these tasty and delicious DHAI BARAS…


This poem is dedicated to all Mothers on Mother’s Day…

“I’ve copied you, Mother
My words echo your voice
You’re my shining example
The one of my choice
Not thinking about it
I’ve copied your style
The way that you walk
The way that you smile

You fashioned my dreams
You painted my hopes
I’ve learned to make knots
At the end of my ropes

We all learn to love,
But not from a friend
I learned your strength
And when I should bend

Mom, you’ve mapped the way
To Heaven above
By teaching me kindness
By teaching me love….”

My mother was an expert at making yellow colored zarda, but i have learned to cook this from my Mother in law(Two mother’s…. my treasure). This zarda is very famous in Punjab, normally people use Zarda and Pulao combination in parties or other special occasions.


Rice (basmati)1/2 kg
Sugar1/2 kg or to taste
Oil/ghee2-3 tbsp
Nuts (pistachio,almonds,raisins) as needed
Glazed fruit and orange peel as needed
Khoya /ricotta cheese1 cup
Yellow food color1/2 tsp level


  • Soak rice for 1/2 hour .
  • Boil water and add yellow food color ,cardamom ,then add washed rice and cook till boiled but one kani left ,drain water and set aside.
  • In a pot add ghee/oil and cardamom,cloves let them crackle and add sugar in it add 1/2 cup water also .As soon as sugar melts add rice and cover with lid.
  • let them simmer till  water completely evaporates,then add all nuts and khoya (can use ricotta cheese as well).
  • Before serving mix all.

Bangan (Eggplant) has been found to be especially useful in the treatment of colon cancer due to the high amount of fiber found in it. Fiber is important in the treatment of colon cancer because it is a relatively porous nutrient and because of this, as it moves through the digestive tract, it has the tendency to absorb toxins and chemicals that can lead to the development of colon cancer. For best results, individuals who are interested in reducing their risk for the development of color cancer should be sure to include the skin of the eggplant during consumption. Research has found that the skin of eggplant may contain more fiber than the actual eggplant itself.
From my kitchen a very tasty and easy recipe, you can make this in any ordinary pot but I made this in a clay pot because you will find a different taste and aroma of clay pot in bhurta.


Egg plants2
Onion (chopped)1 medium
Tomatoes2 small
Ginger/garlic (minced)1 tsp
Salt to taste
Crushed red chili1/2 tsp
Red chili powder1/2 tsp
Haldi powder1/2 tsp
Coriander powder1/2 tsp
Coriander leavesfew leaves
Green chilli2
Oil1/4 cup


  • Place egg plants on direct flame as shown in picture and let it cook from all sides by turning its sides, the skin will become black and flaky .You can easily peel off with hand ,but keep in your mind it peel skin as soon as remove from flame.It will give smoky flavor to your eggplant.
  • In a clay pot pour oil and chopped onion ,fry onion till soft and add ginger garlic minced.
  • Stir constantly ,add tomato chopped and all spices.
  • Fry till oil separates ,now add egg plant.
  • Mix with masala and add 1/4 cup water ,cover with lid and on low flame leave it for 10 mins.
  • Add green chillies and coriander leaves ,again cover it and let it simmer for 5 minutes.

My mother used to make these makki sweet tikkias. I always loved the sweet taste of jaggrey/shakar. These are very easy to make and very nutritious .In Pakistan you can easily get maize flour from any shop.


Maiz/ makki flour2 cups
Jaggrey / shakar1 cup
Water1 cup
Cardamom (crushed)2-3
Dessicated coconut 1/4 cup
Nuts (almonds,pistachio,walnuts)as needed
Oilfor frying


  • Sieve maiz/makki flour and set aside.
  • In a pan add shakar in 1 cup of water, let it dissolve and strain this as well.
  • Add cardamom, coconut, nuts and knead flour with shakar water, set aside.
  • Now roll the dough to make a thin flat circle/roti and cut with doughnut cutter.
  • I made small balls and then roll them and fried using 2 tbsp oil.
  • Fry on medium flame and when become crispy and golden place on paper towel, serve hot.
  • You can add powder sugar if you want to increase sugar according to your taste


The Better the Butter the Better the Ghee, made from butter..:) My mother used to make clarified butter or ghee at home with heavy cream or malai. First she used to make butter from stored malai and churning it in blender and then make ghee out of it. I was very excited when I first came to know this very easy and handy method.


  • There is only one thing you need and that is Butter 🙂 use only unsalted butter made from 100% milk as much as you require.
  • Now cut them in small pieces and then place in a pan on very low flame and let it melt for few minutes.
  • When it start boiling you will see bubbling on the surface, after few minutes you will see foaming and separating the milk solids.
  • Reduce the flame to simmer for 5 minutes, remove the foam from spoon.
  • Sediments will become dark brown and start settling in the bottom. The liquid will be clear and of golden color.
  • Remove from flame and let it cool down for a second then sieve with cheese cloth and store in dry air tight jar.
  • You can use this homemade ghee in making halwas,saags or on spreading on rotis or even in making panjeris,try today and give your family a healthy choice.


This is my mother’s recipe, I use this method almost every time but  I like Chef Zakir’s method too. On the contrary all my family members love this traditional tasty halwa recipe. In my upcoming posts I will include Chef Zakir’s recipe as well which is actually Karachi style halwa recipe. But right now enjoy my Mother’s recipe.


Carrots 2 kg
Sugar to taste
Mik ½ liter
Ghee/Butter ¾ cup
Illaichi/Cardamom 4-5
Khoya 1 pao/1 cup
(raisins, almonds, pistachio, walnuts)
as needed


  • Remove inner yellow part of carrots and shred them.
  • Now in a deep pan pour ghee and illaici, let it crackle and then add carrots, milk and sugar. Mix all well.
  • Let it cook on medium flame till carrot are soft and tender.
  • Now on high fame dry excess water and milk. As soon as ghee separates add half khoya and nuts in it.
  • Mix all and then before serving garnish with khoya and nuts.


This recipe is adaptation from my mother’s recipe book. She used to make it by frying carrots first, may be few of you will be surprised of this technique but believe me you will find this very tasty. I have tried both methods of gajrela making but my mom’s is the best….:)


Milk 1 liter
Carrots (shredded) 2 cups
Rice (soak in water for ½ hour) 1/2 cup
Sugar to taste
Ghee/Butter 2 tbsp
Cardamom/Illaich 5
Khoya/condensed milk 1 pao/1 cup


  • In a deep pan pour ghee/butter  and cardamom and let it crackle for few seconds then add carrots and fry them for few minutes.
  • In a separate pan boil rice till tender then grind them in a grinder with 2 tbsp water.
  • Now add this paste in the carrots pan and pour milk over it. Add sugar as well and let them cook till gajrela become thick.
  • At this stage add khoya/condensed milk( if using condensed milk reduce sugar a bit) and mix with light hands.
  • Dish this out and garnish.


 This is my mother’s most favorite recipe. I remember everybody used to hang around her while she fried pakora asking some for themselves. Childhood memories huh.. 🙂


Basan 1 cup
Onion (sliced) 1 medium
Lal Mirch 1 tsp
Podina as desired
Hara Dhania as desired
Hari Mirch as desired
Salt as desired
Sabut Dhania 1/2 tsp
Water (to make a paste) as desired


NOTE: Mix all ingredients n make pakoraz in oil …


Basan 1 cup
Dahi 2 cups
Ginger Garlic Paste 2 tsp
Onion 1 large
Lal Mirch 1 tsp
Haldi 1 tsp
Garam Masala Powder 1/2 tsp
Salt as desired
Oil 2tbsp


Zeera Seeds 1 tsp
Hari Mirch Sabut 2
Kari Patta 3
Oil 1/4 cup


  • Blend yogurt and double the amount of water, add a pinch of turmeric powder, salt, a pinch of red chilli powder and besan. It should look like a butter (lassi) mixture with besan in it.
  • Keep it aside for half an hour before starting to make karhi.
  • Pour oil in a big pan and heat it.
  • Add onions to it and fry them until brown.
  • Add garlic, ginger to it and fry for 3 minutes.
  • Add turmeric powder, garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
  • Add the karhi/lassi mixture…..
  • Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil.
  • After 3-5 boils, lower down the flame and let it cook on low flame for 30 minutes.
  • Check if its thick enough and looks dark yellow and than add the pakoras in the karhi.
  • Boil more for 3 minutes and don’t stir too much as the pakora can break.
  • Now add up all bhagar ingredients in oil  and then pour on the karhi.
  • Serve it with chappati or bhagare rice….


My mother used to make this on stone grinder. She always said you can’t get good taste in electric grinder. And like all new age girls I did not like to waste my time or energy in grinding on stone just for taste.. lol. But now when I started cooking myself, the difference between stone and electric grinders and their end product’s taste became very clear. So I will encourage you all to try stone grinding and see for yourself.


Pudina Leaves 1 cup
Hara Dhania 2 tbsp
Hari Mirch 2
Zeera 1/2 tsp
Salt as desired
Garlic Cloves 2
Imli Pulp 1/2 cup


  • Add all ingredients in blender and grind them.
  • Don’t use water, imli pulp is enough for grinding. If required use only a few drops of water.
  • You can serve it with a lot of things e.g., samoosa, pakoraz, allo parathaz and so many thing..


 I have learned this recipe from my mother in law. She makes them with onion paste and my mother used to make koftas in different style. I will add her recipe to this website as well. I observed that kofta recipe is different from region to region .


Beef Mince 1/2 kg
Onion 1 large
Lal Mirch Powder 1 tbsp
Zeera Sabut 1 tsp
Salt as desired
Ginger Garlic Paste 1/2 tsp
Bread Slice 1
Garam Masala Powder 1 tsp
Hari Mirch 2 medium
Hara Dhania as desired

Put all ingredients in a chopper and chop them fine. Make balls of medium size and set aside.


Onion (grind them) 3 medium
Dhai 1/2 cup
Lal Mirch Powder 1 tbsp
Haldi 1tsp
Dhania Powder 1 tsp
Sabut Garam Masala 1 tbsp
Ginger Garlic Paste 1 tsp
Oil 1/2 cup
Hara Dhania as desired
Hari Mirch as desired
Ginger as desired
Garam Masala Powder as desired


  • In a pot pour oil and add onion paste.
  • Fry onion on very low flame. When it turns into light golden color add sabut garam masala and stir for 3 mins.
  • Now add g/g paste, lal mirch, haldi, dhania, salt and dahi and mix all well and do bhunai by adding little amount of water in it.
  • At this stage add koftaz , do not use spoon now just move your pot.
  • When they change their color add required amount of water and cover till tender.
  • Without using spoon mix them occasionally.
  • In the end sprinkle hara dhania, mirch, garam masala and ginger and cover them again for 5 mins.
  • Serve with naan or chappati.


IMG_8507The taste and aroma of Punjabi pulao is very different. In Pakistan different regions have different styles of pulao making. I will try to share all with you on this website. This is an authentic recipe because my mother belongs to Gugranwala and she used to make pulao with this method.


Mutton/Beef with bones 1/2 kg
Rice (soaked for 1/2 hour) 1/2 kg
Garlic 1/2 pod
Ginger 2 inch piece
Saunf 1.5 tbsp
Sabut Dhania 1 tbsp
Onion (sliced) 1 large
Sabut Garam Masala 1 tbsp
Oil/Ghee 1 cup
Ginger Garlic Paste 1 tbsp
Salt as desired


  • Add 8-9 cups of water in a pot and ghost.
  • Now make a potli(pouch) by adding other ingredients and salt.
  • Let it cook till meat is tender.
  • Now squeeze the juices from potli and discard it.
  • Drain meat from yakhni  and set aside both yakhni and meat.


  • Add oil and onions in a pot and fry till onions are golden brown.
  • Now add garam masala, g/g paste and stir it.
  • Add meat and fry it for 5 mins.
  • Now add yakhni. You can add some salt if you want.
  • Let it boil and then add rice. Let it cook till rice are done and then keep it on dam for 5 mins.
  • Serve hot with kebabs and raita 🙂


 This is my mother’s recipe. In summers she used to make this and kept on telling us that eating loki is a sunnat of Hazrat Muhammad (pbup),  try and give me your feed back.


Dahi 1 pao
Loki (round shaped) 1 small
Onion 1  small
Salt as desired
Chat Masala 1/2 tsp
Lal Mirch 1/2 tsp
Hara Dhania as desired
Podina as desired
Hari Mirch (thinly sliced) as desired
Zeera 1 tsp
Oil 2 tbsp


  • Shred loki and boil it for 10 mins.
  • Then squeeze water of loki with your hands and set aside.
  • Pour dahi in a bowl and add salt, chat masala, lal mirch, hara dhania, hari mirch, podina and chopped onion and mix all.
  • Now add loki and mix well.


  • Pour oil in pan and add zeera in it as soon as it starts crackling pour on raita
  • Serve with chapati or rice.


Naan khatai is a very famous cookie. I saw my mother making these when I was a small kid. The taste of naan khatai is very different from other cookies. You can say OLD IS GOLD….because our nanis and dadis used to make these in stove oven.


Meida 3 cups
Suji 1 cup
Ghee 1.5 cup
Sugar (grind it) 1 cup
Baking Powder 2 tsp
Egg White (for brushing) as desired


  • Keep ghee in fridge till its hard.
  • Then mix sugar in it with hand or plastic spoon until its creamy.
  • Now add meida, suji, backing powder and illaichi powder in it. Knead it well and make dough.
  • Grease baking tray, make small balls and place them on tray and flattened them with palm.
  • Now brush egg on top and place it in oven for 15-20 mins at 180c.

Sending this to Recipes Passion Event

pak_india event