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 .

Wednesday, August 29, 2012

about our new fruit company.

 about our new fruit company. 
As long as I remember I love cooking and feel happy when I cook something which others buy from the store .and that’s why I love making jam jellies and fruit spreads and sauces in home. My family ,relatives and friends know that  it’s never a work for me but it’s a hobby which is very dear to my heart. and all this start from my mom plum jam and my sister mehnaz mango jam .as a child a adore home made jam jellies and marmalades .
After I come to America I make plum jam every year in the season and give it free to my friends and family and every body loved it .and many give me the idea to start jam company after thinking ask everyone take all the help ,me and my friend majidah we start a new fruit preserving company called {A.M orchard preserves  }and we sell organic and regular jam jellies marmalade, sauces the homemade style and we do everything by hand all these bottles are handmade with the love and care. 
We also sell local  organic all natural honey .
There are many reason that I want to share it with you which make our product special from store brought jam and jellies  and these reason are .
We don’t add preservatives, chemical or artificial flavors.  
We use less sugar and more fruit.
We try our best the find fruit that are local ,organic or freshly picked.
We make jam in small batches ,and we can customize jam according to your needs .less sugar ,or no sugar let us know
We use fruit pectin
We love making them.
We use natural ingredients
We sell 10 different flavors and they are
Mango, mango and peach ,organic peach,strawberries,organic raspberries, plum,gavava ,orange marmalade, organic fig with apple, tomato and orange,apricot,chunky mango
Mix berries, and so on.
And for more information or question please visit

Tuesday, July 31, 2012


Pakora ,s is Pakistani fried fritters .they are crispy ,crunchy and soft in the center .and for me pakora  is my comfort food.
I always looking for when ever it was rain we had them with a cup of black tea. and in the month of Ramadan no Pakistani table is complete with out these heavenly  yummy bites.
My elder sister was very good at making these pakora but wait if you taste these pakora they are perfectly spiced and wonderful for any party as appetizer .
You can dip any thing in this batter and fry them they will be yummy.
And since it’s the month of Ramadan I must say , happy Ramadan to all of you and pray that Allah make us healthy to keep fasting and give us a wonderful and happy eid amine.


      Potatoes and eggplant.
1 potato thinly sliced
1/2 large eggplant thinly sliced
1-cup besan/gram flour
Salt and pepper
1 tsp cumin
1 tsp paprika
1/2 tsp fenugreek leaves crushed
1 tbsp dry pomegranate crushed
1 tbsp dry coriander seeds crushed
1 tsp dry red chili crushed
Pinch of baking soda
1/4 tsp turmeric powder
3 tbsp rice flour
1/2-cup water

Put besan salt baking soda and water in to a mixing bowl and whisk it smooth batter.
Add all the spices and mix really well.
Cut eggplant and potatoes in to chips dip in to batter and deep fry until golden on both sides

Thursday, July 19, 2012

Spinach with Egg.

   This recipe is created and inspired by a pesheweri  village simple life . I remember visiting my village first of all when we reach there they catch the chicken and send it to cut and clean and  soak the  rice and start cooking tea . and spinach which they cook for their self adds eggs and home made butter to it for special touch . believe me  with a cold glass of home made butter milk which they called shumly and flat corn bread   is all you want .
So here you go a wonderful simple  spinach  from  my village to you.

Spinach with Egg.
Fresh baby spinach 1 pound clean and cut.
3 tbsp canola oil.
4 cloves of garlic chopped
1 green whole chili
1/2 medium size onion chopped
1/4 tsp red chili flakes.
1/2 tsp cumin seeds
Salt and pepper
2 egg white 1 egg yolk


Steam the spinach drain the liquid if any and keep aside.

In frying pan, combine oil onion and cumin seeds and cook for 2 minutes on medium heat,

Add garlic chili and stir for 1 minute then add spinach and stir-fry for 3 to 4 minutes or until the spinach get tender.

 Add Salt and pepper and mix.

At the time when you serve spinach add egg stir and serve with corn bread and lassie

Tuesday, July 17, 2012

Scallion and tomato corn bread

Scallion and tomato corn bread

This was our favorite bread as snacks with cup of milk tea. it can be serve in brunch or for breakfast.
Crispy from out side and soft from inside this  bread is a wonderful addition to your table and there are nothing so satisfying than this corn bread .I remember it was something we sister can make by our self so it was our girls dish we fry it then sit together eat this bread and drink black tea and talk about our school our study etc and since we were 9 sister we got allots of  good advices and feedback .and a fun afternoon  for all of us .
So when ever I cook this I remember and miss my family my sisters and my best friends and pray that make them happy and safe.


21/4 cups corn flour/corn meal
2 cups water
1tsp salt
4 green onions, scallions minced or finely chopped
1 small tomato minced
1tbsp crushed coriander seeds
1tbsp crush pomegranate seeds
¼ tsp ground black pepper
Oil for frying.

Combine, corn flour, onion, tomato, coriander, pomegranate seeds salt and pepper and water and Mix it with your hands. Add little water at a time while mixing it till the soft dough forms. Knead it for 5 to 6 min.
The dough should feel soft while dividing it into 4 equal size balls. On flat plate sprinkle some dry flour and shape it into round corn bread. If the bread cracks seal it with wet hand. Preheat the skillet and carefully put the bread on the skillet. Cook it on both using little oil a tsp for each side until golden and crispy.

Note: This bread is fragile and little hard to make. You may make it in small size so that it can handle easily.
Preparation  time:

Wednesday, June 27, 2012

Shami Kabab

               Shami Kabab
Shami kabab is one thing that I try to keep them in my freezer for those  suddenly needs and its work great ,like serving them with tea, I serve in a big tray with French fries some salad and ketchup. And it’s also made a wonderful lunch make a burger out of it. Or just serve at your dinner as side dish . and these shami kabab are also work  when I have to take some thing for my very good mother-in-law she like these shami kabab which make me a very happy cook. enjoy.


 1 cup Channa Dal / Split Yellow grams -
3 cups boneless meat/beef or lamb/or chicken
3 tbsp rice
2 cloves of garlic
1 tbsp ginger paste
1 small onion diced
1 tsp cumin powder
1 tsp gram masala
1 tsp red chili powder
2 cups water
1 egg
Salt and pepper
Oil for frying

Soak dal and rice for 2 hours.
In a heavy base pan put all the ingredients, dal meat rice spices and 2 cups of water, and cook them on medium, low heat until the water get dry and meat get cooked, let it cool,
Put the mixture in Food Processor until it holds its shape.
Add egg and make 15 even sized cakes fry over medium heat on both sides until golden brown serve with salad and chatney.

These kababs freeze well, make a big batch first arrange them in oiled tray when they get hard, transfer them in to zip-lock bags fry when ever needed.

Friday, June 22, 2012


Nasreen baji is my cousin, who is a very good cook I remember my early memories in the  village  were we always go for spending vacations.
Nasreen baji cook fresh mushrooms with meat and sometime without meat .her house was very beautiful ,the fragrant of white and yellow jasmine  always welcome us.
The guava trees and many other plants were my favorite.
  They always eat fresh food. I remember as a child she give me money and send me with another girl to buy fresh spinach and the man cut fresh spinach from his fields and give it to me,she cook it with garlic and chilies and topped it with freshly home made butter yummy.
So here is the way fresh mushrooms made in back home ,just like Nasreen baji.


1 pack of fresh mushrooms
1/4 cup onion finely chopped
1 small tomato finely chopped
1/2 tsp curry powder
1 tsp turmeric
1 clove garlic minced
1/2 tsp cayenne pepper
 Salt and pepper
1/4-cup oil
2 chicken breast finely cubed or 1/2 cup minced meat


Heat 1/4-cup vegetable oil in non-stick wok; minced
meat and onion cook it for 2 minutes then  add sliced
mushrooms, and stir fry for 2minutes

adds all the spices and garlic and tomatoes and cook
for another

 5 minutes stir frequently until fully cooked.

Sprinkle salt and pepper, serve with naan bread

Tuesday, June 19, 2012

bottle gourd Pickle

bottle gourd Pickle
our family back home is a meat family they like meat even in their breakfasts. but in  hot summer  you need some thing to cool down the effect of your meat dishes ,and I remember we make this cooling and refreshing pickle more often. you can say it’s the perfect companion to our  spicy meat dishes. so here you go one perfect side dish /pickle just for you.


  1 bottle gourd/opo squash/
2-cup plain yogurt
1 tbsp mustard seeds
1 tsp turmeric powder
1 tsp red chili powder
2 tbsp crushed garlic
Salt and pepper 
some fresh herbs for garnishing

Peel and cut opo squash in slices and steam them or boil
them. Until soft but farm.
green opo squash

Remove the extra water, and sprinkle salt pepper mustard
seeds turmeric powder and  Chili powder.

Whisk yogurt and crush garlic and add opo squash mix.

Serve cold with any meat dished before serving sprinkle fresh herbs of your choice.
Use within 1 week.

Monday, June 18, 2012

Fish And Rice

Serves 4                Fish And Rice
2 skinless fillets of salmon or any other fish.
2 clove garlic minced
1tsp coriander seeds crush
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/2 tsp salt and pepper freshly grounded
 1/4 tsp red chill paste
1/4 tsp white vinegar
In a medium size bowl mix all the ingredients to make a sauce.
Wash and dry salmon fillets, and marinate the salmon in the peppered sauce for 25 minutes.
Heat the skillet or non-stick frying pan add 2tbsp oil and cook the salmon on both side 2 minutes on each side.

Rice with caramelized onions.

1-cup basmati rice
1 tsp salt.
2-cup water
1 tbsp canola oil.
1/2 tsp cumin seeds
1 onion finally sliced
Wash and soak the rice for 15 minutes.
In a frying pan fry the onions until golden remove and keep aside.
Boil the rice in pot or rice cooker add salt cumin seeds and 1tbsp oil. Cook until water dries and rice become fluffy and cook serve hot with fish sprinkle fry onion serve with salad.
Or serve any rice and salad with fish will work wonderful.

Saturday, June 16, 2012

Green beans, potatoes and minced meat curry. Chicken curry.

Green beans, potatoes and minced                                             
                        meat curry.
I always like green beans with minced meat ,but after I make them with goat meat it was hit for my family. Sometime I feel meat need vegetables and vegetables need meat and together they make a very yummy balanced dish such as this one . so next time wants some thing yummy try my green bean curry and you will be one happy person.  

1 cup ground goat or cooked goat meat
2 cup green beans trimmed and cut
1 medium size red potato
1 small onion finely chopped
1 large tomato finely chopped
1/4-cup canola oil or olive oil
1 tsp crushed garlic
1 tsp ginger chopped
1 tsp garam masala
1 green chili
Salt and pepper
1 tsp cumin seeds
1/2 tsp onion seeds
1 tsp turmeric
1/4-cup water


In a large saucepan add oil onion cook for 1 minute add
cumin seeds, and ground meat or cooked steam goat meat and stir  fry for 2 minutes add all the spices stir frequently, add potatoes and green beans, salt, whole green chili  mix and add 1/4 cup water cover and
cook for 5 minutes than remove the led and cook on high,
stir until the liquid has been absorbed and the potatoes get
cooked and tender.

Serve with white rice and salad.
Note. Used whole green chili if you like mild curry.

Friday, June 1, 2012

Egg less coconut ice cream

Egg less coconut ice cream

Ice cream is one thing I keep making it all summer  along .my family love ice cream and coconut ice cream is one of them .
 This ice cream is easy to make and it taste wonderful.


  1 can unsweetened coconut milk
1/2 cup granulated sugar
 2 corn starch
  ½  instant  full cream powder [milk powder]
1 cups heavy cream
  1/8 teaspoon vanilla extract
 1/2cup packed sweetened, flaked coconut ( lightly toasted

place coconut milk sugar in a saucepan mix well until the sugar dissolves .
  Bring to a simmer over medium heat, stirring occasionally. For 15 minutes dissolve corn starch in 2tbsp milk then add it to saucepan and keep mixing until thick .remove from heat pour it in glass bowl cover it with plastic wrap and keep it in the refegertor until fully cool down. 
In mixing bowl ad heavy cream ,milk powder vanilla and beat until soft peak forms. carefully fold in the cold coconut milk mixture sprinkle the toasted coconut little by little
 Refrigerate this mixture for 4 hours .

 Freeze the base of an ice cream maker according to the manufacturer’s directions.
 Pour this mixture in the ice cream maker  and run the ice cream maker until the  ice cream  maker stopped or  the ice cream reach to the desirable constancy Serve immediately for a soft ice cream, or transfer the mixture to an airtight container and freeze until solid. Allow the ice cream soft little bet before scooping.