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Activate your Internal life energy with the most nutrient rich super food. Moringa is beginning to gain more popularity in Pakistan for its high nutritious property and for powerful anti-inflammatory, antioxidant and anti cancerous properties among many other benefits.
Moringa Oleifera, also known as Suhajina , drumstick tree or Miracle tree is a small tree wildly grown in Pakisatn has been used for generations in Pakistan and tropical regions to prevent diabetes, heart diseases, anemia, liver disease, skin, respiratory diseases and many more.



  • Moringa is a rich source of vitamins, minerals, and amino acids. It contains plenty of vitamin A, C, and E; calcium; potassium; and protein.
  • Antioxidants fight free radicals, molecules that cause oxidative stress, cell damage, and inflammation. Moringa contains antioxidants called flavonoids, polyphenols, and ascorbic acid in the leaves, flowers, and seeds.This means it prevents the damage and degradation that free radicals cause in the cells of different organs in the body, keeping them healthy and functioning at their best.
  • Inflammation can lead to chronic diseases like diabetes, respiratory problems, cardiovascular disease, arthritis, and obesity. Moringa leaves can reduces inflammation.
  • Moringa leaf powder has been effective at reducing glucose levels and  lowers blood sugar and cholesterol and improves protection against cell damage.
  • Moringa supports brain health and cognitive function because of its antioxidant and neuro-enhancer activities. It’s also been tested as a treatment for Alzheimer’s disease. Its high content of vitamins E and C fight oxidation that leads to neuron degeneration, improving brain function.
  • Moringa contains high concentrations of polyphenols in its leaves and flowers that protect the liver against oxidation, toxicity, and damage. Moringa contains high concentrations of polyphenols in its leaves and flowers that protect the liver against oxidation, toxicity, and damage.
  • Moringa has antibacterial and anti-fungal properties that fight infections. It’s been effective against types of fungi that cause infections on skin and strains of bacteria responsible for blood and urinary tract infections and digestive problems.
  • Moringa has blood-clotting properties in its leaves, roots, and seeds that benefit wound healing and reduce clotting time, which means it reduces the time it takes for scratches, cuts, or wounds to stop bleeding.
  • Moringa works to bring the body to a balanced state of health – capable of toning down or strengthening the activity of the bodies hyper functioning systems.

                Moringa is an energy booster for Women. I will recommend all mothers to use it regularly.



You can dry leaves and make powder yourself.

  • Wash branches and dry on paper towel.
  • Tie ends with thread and hang in a shaded area. Without sunlight. Let it dry for 1-2 weeks in summer . In winter it will take 3-4 weeks.
  • Remove from branches and grind them.
  • Use as it is or sieve it to form a fine powder.
  • Store in any air tight jar or zip lock bag.
  • Keep it on dry place.


  • You can use Moringa leaves for tea.
  • Use Moringa powder in salads, pasta, smoothies, veggie parathas, rice, cook Suhajna / Moringa Pod , pies e.t.c. It has a mild flavor so use 1tsp or 1/2 tsp daily.
  • You can just mix in water , add honey and drink it empty stomach. You can take it after lunch or dinner too.


You can grow it at your home in pots as I have mentioned in my video .You can buy seeds from any online seed shop. If you can’t grow than you can get leaves and powder of Moringa online in Pakisatn. Mr Fazal Elahi Is selling tea bags,  Moringa powder and many other products on very reasonable rates, online. You can contact him here:  03017118737  or visit his Facebook page MORINGA for purchasing. You can buy Moringa leaves from Mr. Ahsan Ullah on reasonable rates. His contact number is: 03012224868.

Watch my Video Here:



Information taken from:

Moringa for Life

Moringa for women

Mind Body Green


Waheed ke Kebab is one of a very famous street food in Karachi. This is an authentic recipe from Burns road. This recipe I have taken from a Foodie group. I am sure you will like the taste and aroma of charcoal.


Beef Mince 1 kg
Yogurt1/2 cup
Ginger garlic paste1 and 1/2 tbsp
Meat tenderizer or raw papaya paste1 tbsp
Gram flour/ basan3 tbsp
Red chili powder2 tbsp
Red chili flakes 1 tbsp
Turmeric powder1 tsp
Coriander powder2 tbsp
Freshly grounded black pepper1 tbsp
All spice powder1 tbsp
Saltto taste
Oil/ ghee/ butter1 cup
Onion, chopped1 small


  • Marinate mince with yogurt, meat tenderizer and ginger garlic paste. Keep it for 1/2 an hour.
  • Now on a pan or tawa toast gram flour, add in mince.
  • Add all spices in mince and mix with hand.
  • Leave it for 1/2 more hour. I normally marinate it overnight for smooth texture.
  • Now in a pot add oil and onion. In original recipe generous amount of oil was used but I have used according to my need.
  • Fry onion till light brown and add mince in it. Stir for few minutes.
  • Now cover with the lid and cook on very low flame till oil separate.
  • In the end Give smoke of charcoal.
  • Garnish with green chilies and coriander.
  • Serve with Naan or parathas along with Raita and salad.
  • Enjoy 🙂


Watch Video Here:


Gond ka Tera is a magical gum having a number of benefits. In Punjab villagers use this on regular basis. I have learned this Halwa from my Maid. She belongs to a Village Shakardra, adjacent to Attock City. In winter season make this Gond Halwa for your family, specially aged persons can eat this for bones. Gond is use in Panjiri too which is a special treat of winter but for women after pregnancy this Gond ka tera is very helpful in gaining strength of the body and bones.

Another halwa recipe you can save for Bone nourishment : CHERH KA HALWA

Home Remedy for bone’s Pain is very effective and tried by family and friends with successful results, in this post you can check the frying process of gond : Remedy of Bone’s Pain


Semolina / whole wheat flour (chaki ka atta)1 cup
Desi ghee/ Un salted Butter1/2 cup or 3/4 cup
Gond ka tera3-4 tbsp. (powder)
Milk1 cup
Sugar3/4 cup
Coconut 3 tbsp
Mixed nutsas required


  • Fry gond in ghee (2 tbsp.) It will pop and become crispy. Place on paper towel and let it cool. Grind it and set aside.
  • In ghee add semolina/ Atta and cardamom, fry till light golden color appear.
  • Now add all crushed nuts and sugar. Mix well.
  • Add gond powder and mix well.
  • Add Milk and stir.
  • Keep on mixing till ghee separates.
  • Add nuts and serve hot.
  • You can store in a air tight container  and keep in refrigerator.
  • Eat with a cup of tea and enjoy delicious aromatic halwa in winters.

You can make Restaurant style Fried Rice at home in no time. Just follow few steps and enjoy Rice with any dish for example Beef chilies or Dragon Chicken.


Rice 2 cups
Eggs 2
Garlic 2 cloves, chopped
Yellow food color, optionalpinch
Milk/ water1 tsp
Capsicum1 large
Cabbage1 cup
Carrot1/4 cup
Spring onionfew leaves
Saltto taste
Chicken powder1 tbsp
Chinese salt, optional1 tbsp
Black pepper1 tsp
Sugar 1 tsp
Vinegar1 tbsp
Soya sauce1-2 tbsp
Oil1/2 cup


  • Boil Rice and let them cool completely.
  • Beat egg with milk or water and pinch of yellow food color.
  • In a wok add oil and heat it. Cook on high flame now.
  • Add chopped ginger and stir, add eggs and stir.
  • Now add vegetables and stir fast.
  • Add all spices and keep on mixing.
  • Add Rice and stir.
  • Before serving sprinkle green part of spring onion and serve hot.
  • Serve with Manchurian , beef dry chili or any other Chinese Dish 🙂

This hot and spicy dish will really tantalize your taste buds. Vibrant red color with sesame seeds on top are eye catching. My family’s TOP Hot Favorite. Serve this Dragon Chicken with Fried Rice. I am sure you will love it.


Chicken Breast fillet, cut in long strips2 nos
Chicken powder1 tsp
Saltto taste
White pepper1/2 tsp
Plain flour2tbsp
Corn flour2 tbsp


  • Marinate Chicken with all ingredients.
  • Set aside.
  • Just before serving fry it in oil and add in Sauce.


Chili oil1/2 cup or adjust accordin to your taste buds
Garlic, chopped3 tbsp.
Honey1 tbsp
Chili powder1 tsp
Brown sugar1 tsp
Vinegar2 tbsp
Chili garlic sauce1/4 cup
Red food colorpinch
Saltto taste
Sesame seeds1 tbsp


  • In a pan add chili oil and garlic now fry till golden brown in color.
  • Add all ingredients and mix well.
  • Add fried chicken and mix well.
  • Before serving sprinkle sesame seeds on top.
  • Adjust spices according to your taste buds.


Oil3 cups
Red chili powder1/2 cup
Red chili flakes1/2 cup


  • Heat oil in a pan.
  • Now add red chili powder and red chili flakes, stir for few seconds.
  • Remove from stove and leave it overnight.
  • Next day strain it and store in any bottle.

You can watch video too.


You can easily make Khoya at home in few minutes. Khoya is a dairy product and sweets and halwas are incomplete without this solid milk. You can make it after drying fresh milk or use my method to make jhat pat Khoya.


Powdered milk2 cups
Water1/2 cup
Ghee1/2 cup


  • In a pan add ghee and water and let it cook on low flame till ghee melts.
  • Add powdered milk and mix well. A thick paste will form, keep on mixing.
  • Remove from stove and keep in refrigerator for few minutes.
  • Ready to use…


  • Use it in Carrot Halwa or any other mithai or halwa.

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


Mash ki Daal1 cup
Black cardamom1
Cinamon stick1 inch
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


  • 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.

Malfua or Malpua are basically a version of pancakes but in Bohri style. I have experienced a lot of Bohri recipes back in Karachi, where people from Bohra community is living In huge number. I am fortunate enough that one of a very experienced and dedicated lady Zeenat Iqbal Hakemji shared her recipe with me, she is a seasoned cook and a housewife. You can visit her blog ZEENAT IQBALS KITCHEN for more Bohra Recipes.


Semolina/ suji1/2 cup
Plain Flour or Wheat flour (atta) 1 cup
Sugarto taste
Water/ milkto soak ingredients
Cream and nutsfor garnish


  • Soak semolina, flour and sugar. Keep them overnight. You can just soak them for 15 minutes if you want to make quick Malfua.
  • In the morning add egg and beat well.
  • You can adjust consistency of batter by adding water or milk.
  • Consistency should be thick.
  • Spread a ladle full of batter on preheated and greased pan.
  • Let it cook for few minutes and than turn the side.
  • Serve hot with cream or honey and nuts.

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.


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


  • 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.

You can use these cute mini baskets for a party giveaway. Fill with any sweets or chocolates and decorate with fomaic flowers. This I have made for my nieces.

Life is full of Happiness, Sadness and Trust
This is why it is important for us
To share and to give and show lots of love
So you can grow up and know the above
You will learn to give and know not to take
For kindness and sharing is what friends make
You need to learn charity not debt…..

Poem My little Girls


Must try recipe with BBq flavored chicken chunks. They are delicious with full of flavors. You can add this in your kids lunch box menu.


Chicken bone less1/2 kg
Red chili powder1 tsp
Green chili powder1/2 tsp
Dahi6 tbsp
Ginger Garlic paste2 tsp
Turmeric powder1/2 tsp
All spice powder1/2 tsp
Cumin powder1 tsp
Chinese salt1 tsp
Coriander powder2 tsp
Salt1 tsp
Chili garlic sauce2 tbsp
Vinegar1 tbsp
Zarda color1/4 tsp
Oil2 tbsp
Buns4, long
Mayonnaiseas needed
Ketchupas needed


  • In chicken cubes add all spices and leave it for 1-2 hours.
  • Add oil in a pan and chicken, cook till tender. Add chili garlic sauce in chicken mixture.
  • You can give smoke of coal.
  • Cut long buns from center.
  • In buns spread ketchup first and place chicken mixture.
  • You can spread mayonnaise on one side of bun, if required.
  • Serve with Fries.



  • Cut potatoes (1 kg) in wedges.
  • In boiling water add 2 tbsp. salt and lemon food color pinch.
  • Add potato wedges and just boil for 5 minutes.
  • Drain water and spread on a paper towel.
  • Sprinkle corn flour on potatoes. Toss well.
  • Fry in oil. (for long lasting crispiness you can fry them in unipuff butter)
  • After adding in oil do not turn for few minutes, let them cook for few minutes other wise they will break.



The City School Attock’s Principal Ms Muniba Khalid invited me as a Guest for delivering a workshop on the topic ” Focused Strategies for Parents and Teachers”.  It was a great opportunity for me to Share my views As a teacher and Parent.


  As a former teacher I know how important it is, to create a bond between Parents….Teachers and Children. The more involved parents are in their child’s education, the better the child’s performance in class and studies. Parental involvement often motivates the student to maintain the interest. I have experienced this myself that regular communication and sharing of Information between the teachers and parents helps child to improve.



My Objectives of the workshop were:

  1. Full visibility of a child’s interests and his commitments- as well as events and development will obviously put parents in a strong position to help their child learning. Facebook Groups, Messages, Watsap Group and emails are very fast communicating means these days. Teachers should closely observe child’s performance and engage parents with them. My question from the teachers was: What Method do you think is providing the best response from Parents and Students?
  2. Students spend most of their time in school. The school environment provides a standard against which young     people test behavior. Regular communication and encouragement can solve issues. Teachers must take a positive action against issues. In some cases I have seen teachers blaming students for raising issues by parents. Teacher must not only dig a root cause but also find ways to sort them out.
  3.         “Children know how to learn in more ways than we know how to teach them”.  Learning is not a spectator sport. Student do not learn  just by sitting in class listening to the teachers, memorizing pre-packaged worksheets or written work and spilling out answers. They must talk and discuss with each other in class about what they are learning.  Engage students in different activities that require children to reflect on ideas or how they are using those ideas in classroom. Involve Students in doing things and thinking about what and why they are doing. Let their brain work. Assign student group project and research work. Set up small groups tutorial sessions.
  4. “Teachers can stimulate curiosity by asking questions themselves, and by responding with warmth and enthusiasm to children’s inquiries” (Trawick-Smith). Young minds are like a clean white board and teachers have the opportunity to facilitate learning experiences. Science activities and investigations are essential component of early childhood knowledge and help lay the foundation for life long learning and development.
  5. I am sharing few links for parents for free printable worksheets and activities for grade 3-4:

Teaching is an Art and Education is learning what you did not even know you didn’t know 🙂

Have a nice Day.

My Power Point slide:

Click The link below to open the slides.





This rice recipe is very different and delicious. BBQ flavored chicken with creamy rice will tantalize your taste buds. You will love this Recipe I am sure 🙂


Chicken boneless 1/2 kg
Yogurt1/2 kg
Tandori masala, any brand3 tbsp
Ginger garlic paste1 tbsp
Oil4 tbsp
Cabbage 1 small
Capsicum 2 medium
Carrot1 large
Chili sauce1 tbsp
Garlic paste2 tbsp
Soya sauce2 tbsp
Red chili flakes1 tbsp
Chinese salt1 tsp, optional
Saltto taste
Mayonnaise5 tbsp
Ketchup3 tbsp
Black pepper1 tbsp
Rice 1/2 kg, boil them


  • Marinate chicken cubes in all spices and leave it for 1/2 hour.
  • In a pot add oil and chicken, cook till tender. Give smoke of coal.
  • Boil Rice and strain them.
  • In a pot add 2tbsp oil and sauté cabbage, capsicum, carrot or peas. Add chili sauce, garlic paste, soya sauce, red chili flakes, salt, Chinese salt and mix well.
  • Add Rice also and toss with vegetables.
  • Give smoke to rice also, if you like.
  • Mix Mayonnaise, ketchup, black pepper in a bowl. Set aside.
  • In an oven proof dish give a layer of Rice first than bbq chicken and in the end mayonnaise mixture.
  • Bake it for 10 minutes at 180c.

A perfect dhabba style Maghaz Fry or Maghaz Masala recipe I am sharing with you. This recipe I have adopted from Chef Shahid’s recipes. I always admired his way of cooking.


Goat Brains, washed and boiled4
Tomatoes2 large, chopped or grind them
Onion1 medium, grind it
Yogurt4 tbsp
All spice powder1 and 1/2 tsp
Red chili powder1 tsp
Saltto taste
Coriander powder1 tbsp
Cumin powder1 and 1/2 tsp
Ginger garlic paste1 and 1/2 tbsp
Qasuri Methi1 tsp
Fresh coriander leaves4 tbsp
Ginger , cut in thin sticks2 tbsp
Green chillies2-3
Butter or Oil1/2 cup


  • In a pot add 3 glass water, now add brains, salt, turmeric powder 1/2 tsp, ginger garlic paste 1 tsp and cook for 10 minutes. This process will remove smell of brain.
  • Take them out and remove veins and skin.
  • Set aside.
  • In a pan add oil and ginger garlic paste, stir for few seconds.
  • Add onion and stir. Add turmeric powder 1/4 tsp and mix well. Let it fry for few seconds till nice golden color appear.
  • Add tomato paste or chopped tomatoes. Fry well. Add red chili powder, coriander powder, cumin powder, salt, all spice powder, mix well.
  • Add yogurt and mix well. Fry till oil separates.
  • Add brain. Do not mash it.
  • Add Methi. Fry on high flame till oil separates.
  • Garnish with coriander , ginger and chillies.
  • Serve with Naan.

One of a famous tea time snack in Pakistan. No other biscotti or cookie can beat this very tasty Cake Rusk snack. I am posting a very easy and simple recipe which I have adapted this recipe from Chef Saima’s Recipes. Hope you will give it a try .


Plain Flour3 cups
Baking powder 2 tsp
Sugar (grind it)2 cup
Butter/ Ghee (on room temp)1 cup
Salt1/2 tsp
Vanilla essence1 tsp
Milk1 cup


  • Mix all dry (flour, baking powder and salt)  ingredients in a bowl and set aside.
  • In a large bowl add butter/ ghee and sugar, beat well for 5 minutes.
  • Add eggs and beat again.
  • Now add essence and beat. (lemon essence is recommended for rusks)
  • Add flour and mix well.
  • Add milk. Beat .
  • Grease a tray/pan and place butter paper.
  • Pour mixture of cake in pan.
  • Bake at 180c till done.
  • Let it cool and cut in slices.
  • Place on Oven tray and bake again at 180c till nice brown color appear.
  • Let it cool and serve.


Donut is one of the special snack for kids or you can say more than a snack 🙂 I saw Donut recipe with fantastic pictures by Urooj Adil in a group, So I contacted Her to see if she wanted to feature her recipe here. She agreed with a big “YES”.

I am grateful that she agreed and shared a perfect recipe with detail with us.
Without further ado allow me to introduce Urooj, who will share a bit about herself and her inspiration:

Very easy, fantastic, quick, perfectly soft and their smell and taste was  incredible, Donuts with chocolate topping.


Today, I made donuts with my bundle of joy. Real sweet pastime, but I am scared that there won’t be enough donuts, because my child ate them immediately one after another.

A little confession: I’m not a donut person but now i can understand the phrase What ever you don’t like/Enjoy there is a moment in mother’s life where she happily complete that task for the sake of her child happiness.

So, my little man doesn’t know how to speak properly as he is only 3 but he can tell me he wants two things each day as breakfast , pre lunch, lunch, noon snack, pre dinner, dinner, bed time snack & even in mid night i.e: Gol Gappy , dounts

Due to his constant demand I searched internet starting from my most favourite cooking expert Shireen Anwer recipe & after going through written recipes to YouTube videos i ended from where I started.

Given below recipe is the recipe of Shireen Apa’s donut recipe. I highly recommend please go through this video for tips, do(s) & don’t(s)


As the recipe is Quick, easy gives some remarkable results.

People who like more sweet taste can ascend suger level upto their likeness. I always follow One tip from Shireen Apa’s teacher sir yousuf, he says, be fearless. Ek bar agr apki marzi ka kaam nahi bnay ga to koi baat nahi dusri bar k liye app k pass tajarba hojaye ga.

I made this recipe in quarters makes about 12-14 ( I used standard measuring cups)



Flour 250 gm

Yeast 1.5tsp

Suger 2tbsp

Milk powder 1/4 cup

Butter 2tbsp

Egg 1

Milk 70 ml (app. 1/4 cup +2tbsp)

Water 50 ml (app.1/4 cup)

(Mix water and milk microwave for 20 sec and knead the dough with this warm liquid)


Mix everything, make soft plus smooth dough. proof for 30 min to 1.5 hr

Punch down, knead for 5-7 min, roll 1/2 inches thick, cut, leave on flour dusted surface for second proof, fry.

for frying process

It is like the usual. But i did deep fry in small pan. 2 at a time. Pour hot oil on upper side of donuts too with the help of a deep spoon.

Fry on medium heat.


1/2 cup icing suger

1tsp coco powder

2tsp hot water

Mix well. Be fearless, you can simply ascend or descend sweetness according to your taste.


Some tips I found useful if you are making donuts for the first time like me:

1) I has shared 1/4th portion of Shireen Anwar’s recipe. This quantity is perfect if you are trying donuts for the first time and it makes easily 12-15 donuts.

2) Mix all the dry ingredients for the dough first. Then add melted butter and the egg. Then add the water and milk mixture little by little just enough to knead a smooth dough.

3) Make sure the water and milk mixture is slightly hotter than warm if you want your dough to rise perfectly and be super soft.

4) Your dough will not rise properly if you use old yeast. Make sure your yeast is new or good to use.

5) Donuts should be fried for 3-4 minutes in preheated oil on medium low flame. Turn only once while frying.

6) Check how hot the oil is by using a small piece of dough first before putting in the donuts. Adjust temperature of oil accordingly.

7) Mix the chocolate/sugar glaze well just before you dip the warm donuts into them because the glaze hardens on the surface if not stirred for some time.


Have a nice day


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