Tuesday, January 31, 2012

Seekh kabab

  If you are like me. Working with kids cleaning ,picking  kids from school busy busy all the time and life give you chicken ,bake it grill it ,but chicken breasts are not easy to work with  and after making this recipe you will also say that ,s not anymore ,this recipe is so easy and  foolproof   and quick too.
And these seekh kabab goes with everything ,add to a plate of salad ,or bread or serve these with rice you can’t go wrong.  
And if got any left over make a tomato sauce and cut the seekh kabab in cubes and
Add to tomato sauce serve with bread or pasta.

   Seekh kabab


4 chicken breast or goat boneless meat
1 slice bread
Half onion
1 green chili
1 tsp garam masala
1 tbsp ginger garlic
1 tbsp ghee or butter
1 egg white
1 slice bread soak in 1 tbsp milk
1 tsp chart masala
2 tbsp chopped cilantro


IN a food processor / chopper, add all the ingredients and minced it
remove from the food processor, and shape the kababs in to
skewers by wet your hands with oil, and wrap the meat around the
skewers, holding skewer in your one hand, and pressing meat with
another hand. Do the rest the same way.
Then cook it on oiled skillet or grill on both sides and serve them with salad and
Note. If you are doing it for first time makes it from chicken.
Preparation  time: 15minutes
Cooking time: 15 minutes
Serves 4 people.

Spicy barbecued lamb leg.

There  are some food that you know everybody will love it ,and you will be proud to serve it to your special guests .and this is one of them. I make this recipe for every time we have some special guest coming .and everybody ask for more .
And if you have some left over make a sandwich the next day.
spicy lamb leg with steam vegetables.

Spicy barbecued lamb leg.
In Peshawar lamb legs mostly serve in wedding and special dinner party if you
barbecue it properly this is one special recipe. 


2  whole red or green chili
Juice of one lemon
3tbsp apple cider vinegar
3tbsp canola oil
¼ cup chopped cilantro
3 cloves of garlic
2tbsp freshly grated ginger
1Tbsp salt 
1Tbsp freshly ground black pepper
2tsp paprika powder
1tsp sugar
1 leg of lamb

slice and enjoy

In blender add all the ingredients blend until thick sauce made.
Now prepare the leg with a sharp knife prick all over the leg meat, rub the sauce all
The leg and place in nonmetallic large dish. And leave to marinate for over night.
Remove the lamb from marinade    and reserve the sauce for brushing. Place the
lamb on baking rack or large baking dish and bake it in preheated oven for 1 hour
cover with foil, turn the lamb after every 20 minutes total baking time 1 hour then
finish off on preheated grill turn after 15 minutes cook for 30 minutes until golden
and fully cooked transfer the lamb to chopping board and let it rest for 10 minutes
cut the lamb into slices across the grain and serve with salad and mint sauce. 
second part of lamb leg  yum.

The same recipe   can be used for marinate chicken or any other meat.

Friday, January 27, 2012

chapli kebab

                                          chapli kabab in different shape 

Chapli kabab is one of the most  popular  street foods in Peshawar and people from all around come to enjoy this yummy kabab. chapli kabab is  a patty made from beef mince, corn flour and simple blend of spices . The word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The dish originates from Mardan .N.W.F.P Pakistan.

Serves 2|Preparation  time:20|Cooking time:20

                    Chapli  Kabab
Enjoy this yummy  kabab with naan and don’t forget to end the meal with big pot of green tea.


1 cup minced beef/lamb or goat meat
4 tbsp corn flour
Pinch of mango powder
2 tbsp dry pomegranate seeds
3 tbsp coriander seeds
1 tbsp crushed red chili
1 tsp black pepper
Salt  to taste
2 green onions finely chopped
1 medium size white onion finely chopped
2 tomatoes finely chopped
1 green chili finely chopped
1 tsp cumin seeds
1 half fry egg [optional]


  In a large bowl  mix and knead well the minced meat and corn flour.
 To this mixture add  both green and white onion and the  tomatoes.   knead it again  for 1 minute. 
 Now in pestle and mortar add the pomegranate seeds ,coriander seeds and red chilies. crush these together and add to the minced meat.
Now add salt and pepper, green chili, cumin seeds and fry egg mix well and knead again make  3 inch round kababs .fry the kababs in oil ,cooking  them on both sides till brown.
Serve with lemon, salad, and naan bread.
chapli kebab with naan and mint sauce.

Thursday, January 26, 2012

gulab jamun.

gulab jamun roll in coconut .
There is some thing about sweet soft melt in your mouth gulab jamun .and when its come to Pakistani culture  there is no celebration with out gulab jamun ,so next time you are in mood of celebration any thing add this sweet to your menu and see how quickly it disappears. 
gulab jamun .


1  cup dried milk powder [I use low fat carnation ]
1tsp baking powder
pinch of baking soda
1 egg beaten
2tsp canola oil
3tsp all-purpose flour
Oil for frying

 Sugar syrup

2 cups water
3/4 cup sugar
1/2 tsp  rose water optional
4 cardamoms
Coconut and almonds for garnish
IN a steel pot, combine, sugar and water along with green cardamom, bring to boil mix well till the simple syrup made. Keep the syrup on slow flame to simmer.
Mix dry milk, baking powder, and soda, flour then add oil and mix it with your finger.
In bowl mix egg,  add this egg  mixture to dry mixture little by little until soft dough from . knead it for 1 minute then wet your hand with some oil and divided the dough in to small portion and roll   them in to 17 small balls,
In the frying pan heat oil on slow flame and fry the balls until golden brown.
Add the to sugar syrup give them just one boil and remove, let it stay in the sugar for 30 minutes before serving.
Note. Its very important that the gulab jamun fry on medium flame, so they cook from inside too.
Add caption

mint chutney ,mint sauce

  mint sauce.

fresh mint

 this sauce is so wonderful and versatile that it can go with any thing as a dipping sauce  or also work great with samosa 
sandwiches etc.easy to make this sauce will bring smile to everyone.

 4 cups fresh mint leaves
 2 cloves garlic optional
2 dry red chili
2 tbsp dry pomegranate seeds
1/2 tsp mango powder/lemon juice.
2 tbsp water
2 cups yogurt

mint sauce with yogurt

Soak dry red chili in 1/4-cup hot water for 15 minutes, drain and add to food processor
Add mint leaves, dry pomegranate seeds {ground them in grinder separately] than add to food processor garlic cloves, lemon juice salt, and 2 tbsp water, grind it in thick sauce, store it in jar for 1 week or fill ice cub tray and freeze them for 3 month, remove form freezer add yogurt and serve.
mint sauce without yogurt 

Wednesday, January 25, 2012

rice pudding [keer]

single serving kheer.
 Kheer is  Pakistani  style rice pudding  and there is something very special about it. Its creamy it’s yummy and it’s sweet .
And I like it because after eating spicy hot food its cool you down and you will never  have heart burn .
And  all the ingredients usually are on hand ,this quick dessert  will be your favorite sweet dish because it’s much healthier than cake .
And I have two options for you  1. Simple kheer 
2. home made kheer mix.

kheer made with home made kheer mix
                              My mom style                                    KHEER.
5 cups whole milk
1-cup water.
3 tbsp cream optional
1/2-cup long grain rice
1/2-cup sugar
1 cup mixed nuts, almonds
Pistachio, raisins
4 green cardamom, crushed
Pinch of saffron
Wash and soak rice for 1 hour, drain and cook rice in 1-cup water, when the rice is cooked.

Let it cool little bit, add cooked rice and milk in a blender and blend it for 1 minute, pour in to the Heavy bottom saucepan, cook it on medium heat stirring frequently with wooden spoon.

Add sugar and half of chopped nuts, saffron and cardamoms, stir well, and cook until the kheer grains become soft.

And the kheer gets thick and creamy. Add cream and remove from heat garnish with nuts.
Serve cold.

Home made kheer mix.

1 cup basmati rice
3 cups warm water
1 cup sugar
1 cup mix nut chopped
almond ,pistachios, pine nut etc
7 green cardamoms
pinch of saffron.


Wash and soak the rice in 3 cups of warm water for 1 hour.
Drain  the rice completely.
Now  add this rice to a baking tray in single layer and bake it on the lowest temperature of your oven for 25 minutes or until the rice dry completely .
Add to food processor along with sugar cardamoms and pulse it for few times .the mixture should be similar to Bulgar wheat add chopped nuts saffron and add to plastic bag and label the bag with home made kheer mix. now  you are ready to go  for any time quick dessert.
Just add to boiling  milk stir constantly and cook  until fully soften  pour in serving dish,  cool and serve.

Tuesday, January 24, 2012

pakistani bread

peshaweri naan

 roti with simple fish curry

Bread in Pakistani diet

Bread is a staple food prepared by kneading and cooking the dough of flour water of and often, additional ingredients like salt sugar fats etc. Dough’s are usually baked, in Pakistani  cuisines breads are fry, baked or just cook on skillet. It may be have Leavening agent or unleavened. Leavening agents such as yeast baking soda are commonly cuisine have very important role. It’s the everyday food for all the Pakistani people. White bread is usually which sell in the store. But in home whole wheat is used in roti, chapatti or naan. Whole wheat is rich in vitamins B1, B2, B6, and E, and in minerals, such as magnesium, phosphorus, calcium and potassium. It is poorer in calories with about 218 for 100 g.

Roti is generally a South Asian bread made from stone ground whole-wheat flour, traditionally known as atta that originated and is consumed in many parts of  south Asia and Pakistan. Its defining characteristic is that it is unleavened .

Chapatti is a flat-bread also famous Pakistani bread cooks on skillet and then on stove top-using tong so the chapatti puffs up its ingredients is flour water and salt. There are many versions of chapatti like paratha, filled paratha etc

Naan like many breads naan is also commonly used in Pakistani cuisine. Naan is leavened bread baked in a clay oven in many parts of Pakistan Specially in Peshawar Baluchistan side. The aroma and the texture of the naan make this bread on the top. There are many versions of naan bread like sheermal, Peshawari naan etc.
                                 peshaweri naan.

                                  Plain and filled
Peshwari naan is filled with dry fruit which grow in this part of Pakistan and that’s way its so tasty and wonderful it’s sweet and salty at the same time.
2-cup white bread flour
3/4-cup milk
2 tbsp yogurt
1 tbsp sugar
1/2tsp salt
1 tbsp butter
1 tbsp oil
1 tsp instant active dry yeast
For filling
2 tbsp chopped walnuts
2 tbsp chopped almonds
1/4-cup pistachio
1/4-cup raisins/or dates chopped
Prepare the nut mixture.
Add all the ingredients of the filling to food processor pulse for 1 minute add to small bowl and keep aside until needed.
1.Mix yeast warm milk, sugar, and leave to ferment in warm place for 5 minutes.
2. Mix flour, oil and butter, add salt, along with yeast mixture and mix by hands to make soft dough.
3.Knead the dough for 5 minutes, cover and let it rise for 1 hour, or until double in size.
 4.Divided the dough in 6 equal size ball roll out each portion to form a round or oval 1/4inch thick spread the nut mixture evenly over the dough place the second round on the top and squeeze the edges to seal .
5.now roll it again using rolling pin this will remove any air bubble and will flatten the dough and carefully transfer to preheated pizza stone cook until done. Do the rest of two.
Preheat pizza stone, for 15 minutes by using the broiler, so the stone heat and let the bread cook on both sides.
1 minutes for each bread or until golden brown.
Preparation  time:20 minutes plus 1 hour 45 minutes
Cooking time:15 minutes