Tuesday, February 28, 2012

Aloo paratha [potato filled fry bread].

Aloo paratha is simple Pakistani  flat  fry bread . its almost the quickest bread and mostly eaten for breakfast or can be served for brunch. We Pakistani prepared paratha dough everyday so it’s always in our refegertor  ,so it’s depend on the mood which kind of paratha we want simple paratha, minced meat filled paratha,potato,lentil etc.
And today I am in the mood of Aloo paratha ,I usually do my breakfast late when my husband go to office and my two beautiful daughters go to pre school .I take time to make my breakfast and take time to eat it.
And potato paratha is very easy to make just make the filling day before and also knead the dough night before.

Aloo Paratha
For paratha
1-cup flour
½ cup water

 For Stuffing:
2 medium size boiled Potatoes 
1/4 tsp turmeric powder
1 small finely chopped Onion (optional)
 cilantro ,Coriander leaves finely chopped
1 /2 tsp crushed red chili
Salt and pepper to taste
½ tsp coriander powder
1.In a large mixing bowl add flour and salt and water little by little until the dough form.
2.Knead the dough for 15 minutes and cover and let it rest for 1 hour.
3.Now Mash the potatoes and add all the spices and the cilantro and salt.
4.Make small balls from the dough and roll it half way to make a small circle then add the filling to the one circle and cover it with the second circle  .
5.Now roll it slightly. until the desire size paratha is made Put it in a pre-heated skillet and add little bet of oil fry on both sides until golden and fully cook serve with mint sauce and cup of tea.
Preparation  time:20 minutes
Cooking time:15 minutes

Monday, February 27, 2012

Simple Pakistani meal under 35 minutes.

Simple Pakistani meal under 35 minutes.
Today in the morning when I open the door it was snowing everything was filled with white snow .I feel so cold .so after breakfast I decided that I will make something warm and spicy .but I hade only 35 minutes to cook ,busy day?there is my simple menu for a busy cold day.
Red kidney bean curry

Green masala chicken

Zafrani rice

Red kidney bean curry

2 cup boiled kidney beans or 1 can
1 small onion chopped
2 medium size tomatoes
salt and pepper according to taste
1/4 cup olive oil
1tsp garam masala
1/4tsp red chili flakes
4tbsp tomato sauce

heat the oil in the frying pan add onion and cook it for 2 minutes on medium high heat, stir often ,now add chopped tomatoes and stir add salt and pepper, red chili flakes, now add tomato sauce and  red kidney beans and cook for 15minutes stir frequently ,you can add little bet water too if you want little sauce .

green masala  chicken
2 chicken breasts cut in cubes
2 tbsp roughly ginger chopped
4 cloves garlic
1 bunch cilantro roughly chopped
2 green onions scallions roughly chopped
¼ cup mint leaves chopped
1 green chili
1/4cup fry onions optional
1/2 cup yogurt
1tsp garam masala
salt and pepper
¼ cup oil

add ginger,garlic,mint,cilantro,and scallions ,green chili in the bender or food processor  then add yogurt blending   it until fully blends  it will look like green chatney.
Pour this sauce on chicken and marinate in  refegertor  for 1 hour .
I cook it right away ,so add this to pot add oil salt and pepper and fry onion and cook it on high heat fro 15 to 20 minutes until the oil appear on the top.

Zafrani rice

1cup basmati rice
2 cups water
2 green cardamom
4 whole peppercorns
1tbsp canola oil
1tsp garam masala
pinch of saffron
1/4 tsp turmeric powder. 
Salt and pepper to taste

Wash the rice in tape water.
Add the rice and water to rice cooker or pot add salt and pepper and turmeric ,oil and stir let the rice come to full boil ,cover and let it cook on medium heat until to water completely dry. sprinkle garam masala  and fluff the rice with fork and transfer to serving dish.
Tips for quick cooking I mean less then 30 minutes used can beans.
Marinate chicken before 1 day and keep in refegertor until needed.
For rice used rice cooker.


Thursday, February 23, 2012

Lahore Fry Fish

I still remember going for shopping with my father and see all those whole fish fried the aroma of the fry fish make you stop and buy them. its so yummy crispy, spicy and delicious .when ever I make this fry fish I just served them with homemade naan ,salad and lemons  .its very important  that the sauce stick to the fish  just like potato  pakora. Because this will give extra layer of flavor.
And when it comes to spices it up to you how much spices you want you can make it more spicy by add more chilies   

      Lahore Fry Fish

Any fish fillets 1lb I used catfish
2 tbsp lemon juice
1/2-cup gram flour
3 tbsp rice flour
 3 tbsp coriander crushed
1 tbsp dried pomegranate seeds ground
1 tsp cumin seeds roasted
1 tbsp dry red chill crushed
1tsp chili powder optional
1 tsp ground black pepper
Salt according to taste
½ tsp fenugreek leaves
2 tsp ginger and garlic paste
1/4-cup water or less
Oil for frying


Mix water, gram flour, rice flour and rest of the spices and ginger and garlic  to make a thick sauce. Place the fish in bowl add lemon juice and rub it on fish.

Keep it aside for 15 minutes.  After 15 min dip the fish in sauce and fry fish in a frying pan or wok on both sides till golden brown, remove the fish from oil and serve with salad and slice of bread.

Tuesday, February 21, 2012

Lemon pickle

Pickle is served with usually dal curry to make it more appetizing and appealing to eat.
I make this recipe from really long time .this salty, spicy and oily pickle goes well with any thing. And when ever I make I try to share this pickle with my friends.
And believe me everyone ask for more, its  good to give this pickle as a gift too.
So next time life gives you lemons think that you can not only make lemonade but lemon pickle too.
Lemon pickle

12 whole lemon
1-cup extra virgin olive oil
2 tbsp  salt
1 tsp turmeric powder
1 tsp crushed red chili flakes
1 tsp red chili powder
1 tsp black pepper
10 curry leaves
1 tbsp roasted cumin seeds
1 tsp crushed coriander
1 tsp aniseeds
7 whole black pepper corns
2tbsp vinegar


Wash the whole lemon and add to a large pot along with water and boil them, until the lemon skin become soft but the color remain the same, remove from heat and cool them completely.

Cut the in to small cubes, add to bowl add salt, vinegar and all the spices and keep aside now

 heat the oil, in a pan and carefully add curry leaves and the lemon mixture then cook it for 7 minutes or until the lemon almost dries out stir frequently.

 Now remove it from the pan add to clean jars and pour hot oil on the top and seal the top, completely serve this pickle with dal   or any simple curry.

Monday, February 20, 2012

Mash pulao

Mash pulao
This is one of my back home favorite rice dishes .this simple but beautiful rice is go wonderful with meat or vegetable curries . our family friends always serve this wonderful rice with meatballs and as a kid we love it.   
2 cups long grain rice [sella rice] or basmati rice
1/2-cup green mash dal
Salt and pepper according to taste
3 black pepper corns
1 stick cinnamon
1tsp cumin seeds
1tsp garam masala
1 large cardamom
4 tbsp canola oil
4 cups water or meat stock

Wash mash dal separately and soak them in water for 3 hours the same with rice if you are using sella rice. Don’t soak basmati rice more then 15 minutes .now add 2 cups of water and mash dal to a pot and bring to boil low the flame and let it cook for 15 minutes then off the flame and cover.
In a separate pot add oil and add all the spices except garam masala.
And fry them for 30 seconds then add stain rice  to oil and  stock salt and pepper and bring to boil after 2 minutes add mash dal and sprinkle garam masala cover and low the flame and let the rice cook until the water dries and the rice cook completely fluff the rice with fork and serve with meat curry and salad or Rita.

Friday, February 17, 2012


Samosa is Pakistani pastry that made from the scratch not from the store-bought dough. this crispy crunch pastry is filled with smashed potatoes along with some spices ,off course you can make this from any filling but the potatoes ones are the best.
I remember when I was studying in university model school  samosa and coke was my only food. Everyday in lunch time warm samosa was lunch. After finishing school I miss school Samoa’s because it was the perfect blend of spices and the pastry was out of this world.
I really try to  cook healthy food ,in this recipe instead of using all ghee I use ghee oil together but I try this pastry with just oil 4 tbsps of oil will also make this pastry almost the same so enjoy samosa and don’t forget to have them with a cup of Pakistani tea.



2-cup all-purpose flour
2 tbsp canola oil
2 tbsp butter or ghee
Cold water for kneading
1/4 tsp cumin seeds
1 /2 tsp salt
2 medium size potatoes boiled, chopped
1/4 cup frozen peas thawed
1 tbsp coriander seeds, ground
1/4 tsp mango powder
1/2 tsp red chill crushed
1 tsp cumin seeds
3 tbsp chopped fresh cilantro leaves, chopped
1 tsp salt
1tsp oil for cooking the filling spices along with the filling for extra flavor.
Oil for frying the samosa

IN large mixing bowl mix oil, flour, butter salt by rubbing oil and butter in to flour.
Add cumin seeds and little by little water to make dough, knead the dough for 5 minutes.
Divide the dough in to 7 equal portions. Make round balls, and roll each one in to round,
Cut round into half, so the D shape made.  Two Samoa’s can be made of one dough.
 Put spoon full of filling place in a center. Or make cone seal the edges fill the potato mixture than again seal the edges of the ends with wet fingers, fry in oil until golden brown drain on paper towels, serve warm with cup of tea.
Note: the dough must be cold and not soft.
Preparation  time:

Thursday, February 16, 2012

Lahore chicken charga

 fry.charga  chicken in pieces

Lahore chicken charga
Charga is Pakistani style whole fried chickens usually there are three steps for making charga first marinating second  steaming third deep frying. And this is a recipe for simple Lahore charga .
Many time I use this recipe for tea party or in summer serve this with salad French fries .
And some time I serve it with rice and baked vegetables for simple lunch.
If you have electric deep fryer then you don’t need to steam, it’s very easy to make this recipe.
Another way is to bake from start to finish just brush little bet oil here and there time by time baking time will be 1 hour and 40 minutes 375.f or until done.  

 Lahore chicken charga


1 whole skinless chicken
1 lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp paprika powder
2 tsp red chili powder
1 tsp turmeric powder
1tsp garam masala
1 tsp mango powder
Tbsp cumin powder
1 egg beaten
Salt and pepper


Mix everything to make a thick sauce.

 Marinate the chicken in the sauce over night in refrigerator or at least 1 hour then,

Steam the chicken until tender. Then deep fry the chicken or bake for 45 minutes turn

Twice brush oil on both sides. Until golden brown serve with vegetables and chatney.

Note. If you are marinating over night then add egg just 20 minutes before steaming.

Wednesday, February 15, 2012

Potato cutlets

There is nothing like crispy potato cutlets which are soft and tender from inside. This is my friend the quick and easy  recipe of potato cutlets .
Potato cutlets are very famous dish in Pakistani  and as grow up in Peshawar we make cutlets very mild but as you go to other parts of Pakistan ,you will notice  they like spicier  cutlets .
But when it comes to my choice I want to have potato cutlets with a hot cup of tea or make a burger out of it  and in both situations  I like mild not hot, so I can dip it in to chatney.
 I remember 5 years back my husband boss invite him for his farewell party .since everyone was bring I dish with them so I make these potato cutlets ,arrange them in large silver tray .I was very worried because all the people were Americans  and it was my first time to cook for them .but  I was very pleased when this was the first thing  despaired from the table and I was very happy that  everyone liked it.

        Potato cutlets
4 boil potatoes
1 egg or two egg whites
1 1/2 cup breadcrumbs[I use home made from whole wheat bread]
1 tsp mango powder
1tbsp  chopped fresh coriander ,cilantro
1 tsp cumin seeds
2 tbsp chopped chives or green onion.
Salt and pepper.
 1/2 tsp Ajowan caraway, carom seeds
Oil for shallow frying


Peel and mash the boiled potatoes. Add chopped chives salt and pepper cumin seeds mango powder and carom seeds, mix well.
Make small size cakes and keep aside.
In one plate place breadcrumbs. And in one small bowl whisk egg whites.
Dip the potato cutlets in egg wash then bread crumbs then preheated non stick frying pan cook on both sides until golden.

Tuesday, February 14, 2012

Baked /grilled chicken

I admit that I  love chicken more then any other meat, but its very important for me that  the chicken must cooked properly moist and melt in my mouth not dry not medium or rear it must be fully done
And I know all of you out there will agree with me ,that good spices give the chicken all the extra layer of flavors.
In this recipe I used plain yogurt to make the chicken moist and tender and tomato ketchup give it very beautiful  color  and shine.
And this recipe is much easier then any other chicken recipe pulse its versatile recipe use it for sandwich ,serve it with salad, or rice for a wonderful lunch and if there is any left over add to simple curry base .

Baked  / grilled chicken


1 chicken cut in small slices
1/2-cup plain yogurt
1tbsp tomato ketchup
4 tbsp olive oil.
 juice of  1 lemon
1/4 tsp mango powder
2 tsp coriander powder
½tsp cumin powder
1 tsp garam masala powder
1 tsp red chili powder
1 1/2 tsp paprika powder
½ tsp ground saffron or pinch of orange food coloring
1/2 tsp turmeric
Salt and pepper
1 tbsp ginger paste
1 tbsp garlic paste

Combine, oil, lemon juice, and all the spices and  yogurt, tomato ketchup add ginger, garlic mix well.

Pour the yogurt mixture over  the chicken and mix really well, marinate it for 2 hours.
Preheat the grill arrange the chicken on grill. Cover and cook on both sides.
Serve with salad and roti.

Monday, February 13, 2012

Mix dal curry.

This beautiful dish was my experiment when some gusts were coming over .it was gladly successful. So here it is the recipe for my friends  mix dal and I am sure you will like it.
The lentil was tender but still hold it shape. and the flavors were out of this world. surly I did not miss meat while eating this creamy and exotic curry.  

Mix dal curry.
1cup yellow split lentils
1 cup whole masoor dal
1 shallot finely chopped
2 medium size tomato chopped
1 tsp fresh ginger minced
3 cloves garlic thinly sliced
1tsp cumin seeds
2tsp curry powder
1tsp garam masala
1/2 tsp turmeric powder
2 red dried chili
1tsp black pepper
8 whole pepper corns
1/4cup canola oil.
Boiled egg for garnish
Wash both types of lentils add to heavy based pot[I used Dutch oven for this recipe]add enough just to cover the lentils about 2- 1/2cups of water ,salt, ginger ,and pepper corns and turmeric powder.
Place the pot on high heat after first boil reduce the heat to medium low and cover the lentil for about 20 minutes stir occasionally until the lentil become soft .

In separate sauce pan heat oil add chopped shallot or chopped onions and sauté until light golden add garlic and whole red chili then stir and add tomatoes on one side of the pan and add all the spices on other side mix them together slowly for 5 minutes. Now pour this fry masala on the lentils sprinkle garam masala and black pepper garnish dal with boiled sliced egg and serve it with warm naan and salad.   

Friday, February 10, 2012

yakhni pulao

yakhni pulao mean meat stock rice in which the meat is boiled with a lots of whole spices and water until soft.tradionally yakhni pulao is made of beef and beef stock which have more flavor. this recipe
is very flavor full and usually served with chana dal curry and salads.  

Serves 6                      
 yakhni pulao
1/2 kg meat chicken or lamb cut in to pieces
5 cups water
3 cloves garlic crushed
1 tbsp ginger grated
2 large onion peeled and sliced
4 cloves
8 black pepper corns
1 cinnamon stick
2 bay leaves
3 green cardamom
1 tsp aniseeds
1tsp coriander powder
 1 tsp white cumin seeds
1 tsp black cumin seeds
1 tsp garam masala powder
Salt and pepper
1 large tomato chopped
1/4-cup canola oil
1 green chili
2 Tbs raisins
2 cups Pakistani basmati rice

Trim fats from the meat and wash with cold water.
Put water in a heavy based saucepan add meat   and ginger garlic and half of onion and all the spices bring to boil and than reduce the heat, cover and allow to cook the meat. Fry the onion until golden add tomatoes and stir add salt and pepper and add to the stock and let boil gently until the meat get cook and soft. Remove the meat in separate plate and strain   the stock   discard the spices add meat to frying pan and left over oil add garam masala and fry for 2 minutes add to stock and rice and raisins and let it cook till the water dries and rice done, you can cook it pot or rice cooker. Fluff up the rice with fork transfer serving dish. Note. Measure the stock 4-cup stock for 2-cup rice.

Thursday, February 9, 2012

peshaweri chewree

There are some food that take you to past ,the happy memories make you smile when you are cooking them and the aroma make you to close your eyes and take a deep breath and say I am in heaven .well this is chewree .every year in Peshawar we celebrate  the month of chewree ,all the girls who get married they are waiting so there mom send them chewree along with new dress bangles, and other gifts   .the chewree is usually a star because they decorate them with lots of nut and then share the chewree with friend and relatives .I remember in the end of the day you got different types of chewree ,with lots of nut’s .and we like them with tea. And I can have them in breakfast or as simple dessert. I remember  I cook chewree and my American friend  visit me one evening and I make chewree and black tea she love it so much she ask me for recipe and I tell her I never thought about making recipe out of it because its so easy .so here you go the recipe of simple yummy chewree.
 serves 2
           pesheweri chewree


1 cup wheat flour
1/4 cup corn flour
2tbsp semolina flour
cold water for kneading
2 tsp fennel seeds
2 tbsp oil
 2 tbsp butter
2 tbsp brown sugar
mix nuts for garnishing


in a mixing bowl mix three types of flours add oil fennel seeds and mix with your hand, add water little by little until 
the dough form the dough must be hard not sticky. roll it in to thick short bread.

 like round one circle like flat bread .
carefully slide it on preheat skillet cook it on both sides until golden brown on both sides
remove from heat  cool completely cut the bread in small pieces  use chopped or food processor till look like burgle wheat stir mix nuts raisins,
mix sugar and butter heat until  melt sprinkle on chewree  serve with green tea or can be serve in breakfast.

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