Friday, May 23, 2014

Pashteeza /healthy peshawari pizza

Pashteeza My friend wardah ask me to make Peshawar pizza which called pashteeza .when I see the picture on facebook I remember ,that many people in Peshawar specially those who have the clay oven in their home they make this in the end when they cooked there naan bread they add chopped tomatoes and onion and make this for the kids . In my village I spend my vacation to learn to cook on tandoo the clay oven .at the beggaring it was a fun for them to see a modern college girl ,who wear gloves to wash the dishes, use sunscreen lotion .it was a joke ,the people of my village were strong they have no fair of anything. Making on the clay on was not easy; you can burn your hand easily. you have to chopped the wood add to the clay oven fire it up when it’s really hot get a clean wet towel and quickly run around oven to clean the walls so when you stick you naan it won’t be black and stick easily. Then you will make a big dough that cannot be fit in your hand no wooden boards or rolling pin , wet your hand and make a big naan with beautiful
ul motions .then wet the dough and stick it on the hot wall press it hard. Do the rest and in few minutes the naan will be ready.
 I remember when I tell the lady that I want to cook she say oh no you can’t its really hot but I did try she make me a smaller dough I follow her direction ,I did burn my elbow and the naan did stick to the wall she fix the sides though ,but that was my first naan I did make it every day all my vacations .and every time I make them I feel that I did something ,just like I win the prize ,even after coming back to home I did have those burn lines on my hand . So this recipe is for all those hard working ladies of my village .and for my friend wardah I hope you will like it.
 Pashteeza /healthy peshawari pizza
Ingredients: 1-cup warm milk or water 2-tsp yeast 2-cups all-purpose flour pulse extra for dusting and rolling 1/4-cup bread flour 5-TBS basin Salt to taste 3tbsp olive oil 1tsp honey 5 green onion/scallions thinly chopped 1/2-cup chopped cilantro 2-cloves of garlic minced garlic 1tsp freshly ground black pepper 1tsp cumin seeds 1 tomato thinly sliced 1 green chili thinly sliced .

1. In a food processor, or electric mixing bowl, or bread maker, combine the milk, yeast, both of the flour, basin, salt, oil, and honey and run the machine until the dough form a ball, keep kneading for 15 minutes. After 15 minute stop the machine and add the chopped green onion, cilantro, garlic, pepper, and cumin seeds and let it mix for 10 minutes. 2. Spray a large bowl with nonstick cooking spray, remove the dough from the food processor shapes it a round ball and place the dough in the bowl. Cover it with a plastic wrap and let the dough rise in warm, draft-free place until double in volume, about 1 to 2 hours. 3. Punch down the dough and make 6, equal size ball and keep aside on a lightly floured plate for 15 minutes. 4. Place a large baking sheet or pizza stone, on the center oven rack, preheat the oven to broiler Lightly sprinkle a working surface with little flour ,flatten each ball into round circle ,topped each bread with thinly slice of tomato and green chili and transfer the circle to the baking sheet or pizza stone and bake 1 to 2 minutes or until the top lightly brown serve hot with salad and cold drink
. Note. If you are in hurry cook bottom of the bread on iron skillet then carefully transfer to broiler and the top will cooked in oven very fast.

Tuesday, April 15, 2014

pakistani home cooking: Kari Pakora

pakistani home cooking: Kari Pakora: .    Kari Pakora Kari pakora is a beautiful dumplings in a creamy yogurt sauce. Which have a beautiful combination of creamy...

Kari Pakora


 Kari Pakora

Kari pakora is a beautiful dumplings in a creamy yogurt sauce. Which have a beautiful combination of creamy,smooth  yogurt sauce which is out of this world.
You can serve kari with rice or just eat with spoon.


1 small onion
1 C. plain yogurt
3 TBS gram flour
2 C. water
salt and pepper
For pakora:
1/4 tsp baking powder
1/4 C. gram flour
3 TBS water
salt and pepper
1/tsp cumin seeds
oil for frying
For bagaar
5 TBS oil
1 tsp cumin seeds
2 cloves garlic
1 tsp cumin seeds
5 curry leaves 

In blender add half onion, yogurt, gram flour, turmeric, and water; blend into smooth sauce. Strain the sauce, then add this mixture to pot. Add salt and pepper cook for 10 minutes, stirring constantly.
Now make a mixture for pakora by adding baking powder,gram flour water salt and pepper and cumin seed mix and fry a teaspoon full in oil until golden and keep aside. When curry gets thick, add fried pakora and cover. In a small frying pan heat oil add 1/2 chopped onion, cumin,garlic, and curry leaves. Pour over curry and serve with white rice. 

curry pakora with white rice

Preparation time: 10 minute
Cooking time: 20 minutes
Serves: 4

Tuesday, January 14, 2014

The Best of Brunch: Organic, Vegetarian, Edible Simplicity by Ayesha Khan
The Best of Brunch: Organic, Vegetarian, Edible Simplicity
by Ayesha Khan

Wednesday, April 24, 2013

1. simple homemade Garam Masala.

  1.   simple homemade  Garam Masala.
                Garam masala is one of the most commonly used spice mix, and home made is way batter then ready-made store brought .


1 tsp cumin seeds
3 tbsp coriander seeds
1 tbsp whole black pepper
3 whole black cardamoms
1 tsp cloves
1 stick cinnamon
1 bay leave optional
4 tsp white cumin
1/2 tsp nutmeg and mace crushed

Put all the spices and an electric grinder and grind them into fine powder.  Store it in airtight container.
Garam masala can be used in almost all Pakistani savory meals. It has great medicinal properties, great flavor and aroma especially in the rice and meat dishes or any curries.

Tuesday, April 23, 2013

peshaweri channa pulao



Channa pulao is one of the most common rice served with meat in Peshawar .  my mom and her mom was expert in the kind of rice and the secret ingredient was there sun dried onion .after it dried and then fried it give a very beautiful color and aroma .and off course the gram masala and the beautiful chickpeas and raisins. And the big soft meat which fork tender and melt In your mouth.
But as many years I have been living in America I try it with fresh onion and it is also very  yummy  .
So here a go giving you my family old recipe for chana pulao

Chana  pulao
2 cups long grain rice [sella rice] or basmati rice
1/2-cup precooked or can chickpeas
½ cup raisins
Salt and pepper according to taste
3 black pepper corns
1 stick cinnamon
1tsp cumin seeds
1tsp garam masala
1 large cardamom
1 large onion thinly sliced
 1 large tomato thinly sliced
4 tbsp canola oil
4 cups water or meat stock
 large meat pieces  to serve with.
Wash  and soak the rice  in water for 3 hours if  you are not using sella rice soak only for 15 minutes. Don’t soak basmati rice more then 15 minutes .now add 4-cups of water and chickpeas  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 fry onion until golden add tomatoes and salt and all and add all the spices except garam masala and mash it with the back of the spoon .
And add the fry mixture and  sprinkle garam masala cover and low the flame and let the rice cook add raisins and let it cook until the water dries and the rice cook completely fluff the rice with fork and serve with meat curry and salad or Rita.

Wednesday, November 14, 2012

Chicken and spinach in coconut sauce curry




Chicken and spinach in coconut sauce curry

This recipe is sure a winner, serve it with naan or white rice and your family will happy to eat spinach .
This is simple chicken and spinach curry ,the addition of coconut give this dish creamy texture and beautiful yummy flavor.
1 cup cubed chicken breast
1cup chopped baby spinach
1 shallot diced
1 medium size tomato chopped
¼ cup yogurt
½ cup coconut milk
salt and pepper
1/2tsp turmeric powder
1tsp cumin seeds
1 green chili roughly diced
1tbsp chopped ginger
1tbsp chopped garlic
¼ cup olive oil


In small bowl marinate chicken yogurt ,salt and pepper and keep aside for 15 minutes.
In pot add oil ,chopped onion, and garlic, ginger, cumin seeds and green chili  and sauté it for 5 minute.
Add tomatoes  and  ,turmeric powder ,  stir add the chicken and keep stirring when the chicken no more pink about 15 minutes.

 add spinach and coconut milk and let it simmer for 1o minutes .
Creamy chicken and spinach curry is ready enjoy it with white rice or home made naan .