Friday, March 30, 2012

Shurba Gosht curry with everyday naan.

                     Shurba Gosht  with everyday naan.
This curry with everyday naan always remain me back home .were my mom the best cook in the whole wide world cook simple curry on cold winter day and after reach home from the school  I will enjoy this yummy curry warm like a mother love.
So today I am feeling little blue and having cold day I make this and it work for me .I feel much batter .
Simple yummy soup like this curry will  make you feel good too. just add little love for your family which is the secret ingredient in this recipe.

1-cup goat meat or chicken
4 curry leaves
4 tbsp oil
1 large size onion   chopped
2 tomatoes puree or   chopped
1 tsp garam masala
1tsp curry powder
2 cups water
1 tsp garlic crushed
1 tsp ginger crushed
1 tsp turmeric powder
1 tsp cumin deeds roasted
Salt and pepper
1 green whole chili.
Heat oil in a heavy based saucepan and fry the onion till golden. add curry leaves  and cumin seeds and stir. Add meat and rest of the spices one by one and stir. Add ginger and garlic, and stir-fry the meat for1 minute and then add water so the spices don't burn.
Cover it after stirring it and let it cook for 15 minutes on low flame.  
Add finely chopped tomatoes and cover until tomatoes become soft.
Serve this dish with boiled rice or bread and garnish with cilantro and extra black pepper. 

Preparation  time:15 minutes plus 3 hours in winter 2 in summer.
Cooking time:15 minutes
Serves .7 to8 people

Every day Naan 

We Pashtuns eat a lots of naan there for when you eat something everyday you are looking for cut back those extra calories and fat.  And in this recipe I did this but it doesn’t mean  to cut down the flavor.

1cup whole-wheat flour
1cup atta flour {stone ground wheat flour}
1-cup bread flour
11/4 cup taped water 
1 1/2 tsp   dry active yeast
Salt optional
Onion or sesame seeds optional


Dissolve yeast in 1/4-cup water add 2 tbsp flour and Leave it for 15 minutes,
Sift dry ingredients, and mix to wet ingredients along with the yeast mixture.
Knead the dough for 15 minutes.
Cover and let it rest for 3 hours, or until double in size.
With wet or oily hands divided the dough in to 7 equal size balls.
Roll each dough to naan shape.
Preheat the oven at highest temperature bake the bread 1 at a time.
1 to 2 minutes each.
Cover in clean cloth to stay warm.
Cook the rest,

And serve with any type of carry.

Saturday, March 24, 2012

Grill tikkha boti with vegetables

                           Grill tikkha boti with vegetables
There are some dishes that are ideal for summer lunch or dinner, and for me grill tikkha boti is one of them easily prepared this recipe will make you proud when people ask you what is the secret ingredient .
Yummy moist chicken marinated in tangy and spicy sauce give this chicken an A+.   
  1/2 kg boneless skinless chicken or fish
2 medium size tomatoes
1 large onion
1 lime
1 bell pepper
3 tbsp lemon juice
1/2 tsp garam masala
1 green chili or red chili
2 cloves of garlic
2 tbsp chopped ginger
3 tbsp plain yogurt
1 tsp cumin powder
1tsp paprika powder
1 tsp coriander powder
Salt and pepper
Oil for brushing

 Grind together in blander from lemon juice to coriander powder into fine marinate sauce.

If you are using wooden skewers soak them in warm water for at least 12 minutes, this will prevent them from burning.
Marinate the chicken or fish cuts, for 1 hour in fridge.
Put the meat in to skewers cook over heated charcoal grill or gas grill turning all sides.
For the vegetables just add salt and pepper, and brush with oil then thread marinated meat alternate the meat with vegetables.
Serve on rice bed and salad.

Friday, March 23, 2012

Fish Curry

           Fish curry was unusual for me when I first come to America and my mother-in-law always make fish curry so when my husband wish to eat fish curry I come up with this recipe .adding yogurt to this curry make this curry extra special ,creamy ,silky and yummy. if you have curry leaves  on hand do used them in this recipe .
So here we go folks fish curry just for you.

        Fish Curry

Catfish fillets 1 lb
1 large onion chopped
1 tomato chopped
1 tsp turmeric powder
1tbsp lemon juice
1/2tsp fenugreek leaves crushed
2 tsp ginger and garlic
3 tbsp oil pulse 1 tbsp for frying the fish
1-cup plain yogurt
1 tsp cumin seeds
1/2tspAjwain or Carom Seeds
1/2 tsp chili powder


In a large pot heat the oil on medium heat and fry the onion till golden brown. Stir ginger, garlic and tomatoes.
Add all the spices and cook for 1 minute, add yogurt and do continuous stirring until the sauce gets thick.
Clean the fish rub salt and pepper and some lemon juice.
Place fish in the separate  oiled saucepan and fry for 1 minute on each side on high heat. now add the fish slices to simmering curry.
 Cover and  let it cook till the fish gets fully cook and tender. sprinkle black pepper and cilantro leaves.
Serve with naan or just boiled white rice.

Thursday, March 22, 2012

Red Kidney Beans Salad

Red kidney beans salad is one of our family favorites .my mom make this salad all the time and now I make this  for my family simple healthy yummy salad .wonderful in hot summer days. wonderful for picnic or lunch and the best part is its all good.

Nutritional value of red kidney beans

  calcium , iron  Kidney beans are good sources of the minerals manganese, potassium, copper and phosphorus. zinc, magnesium and  excellent source of this vitamin. thiamin, niacin, riboflavin, vitamin B6, vitamin C, vitamin K and much more

Red Kidney Beans Salad

2 cups boiled red kidney beans
1-cup pain yogurt
1/2 cup chopped onion
1 cup chopped tomatoes
1 tsp roasted cumin seeds crushed
1 green chili, finely chopped, optional
1/4 tsp red chili powder
Salt and pepper
2 tbsp mint leaves chopped
1 tbsp cilantro chopped
2 tbsp tamarind sauce

wash and soak the dry kidney beans for 3 hours then cook in slow cooker or pressure cooker .
IN a large bowl add kidney beans, salt and pepper stir then add chopped onion and

Tomatoes green chili, red chili, cumin and mix well add yogurt and

Tamarind sauce and mix, serve in individual small serving bowl.

Garnish with tomato, mint cilantro, and serve.

Note. Red kidney beans cooks very well in slow cooker.

Wednesday, March 21, 2012

peshaweri goat curry.

This goat curry is not like any other goat curries that you may find in  restaurants or hotels but this curry have a beautiful and warm flavors of simple Pakistani home cooking.
Or should I say a simple pesheweri curry like our mom or grandma used make .
Simple curry that whole your family will love it.
This curry takes me back to my memories when my mom cook .she is the best cook in the whole wide world ,and simple cooking but with a lots of love .
So enjoy simple goat curry

peshaweri goat curry.


Large Onion


Whole Green chili


Chopped Tomatoes

1 tsp

Ginger Paste

1 tsp

Garlic Paste


Paprika Powder


Kg Goat Meat


Bay Leaves


Garam Masala

1tsp Coriander Powder


heat the large saucepan or pot, add oil and onion and cook for 1 minute.
Add meat and stir-fry until the meat just began to brown.
Add ginger and garlic and add all the spices stir for I minute.
Now add chopped tomatoes and lower the heat stir frequently add salt and pepper and 1 cup of water and let it simmer on low for 45 minutes cover.
Now remove the led and add chopped coriander leaves and serve with bread or rice.

Tuesday, March 20, 2012

quick and Easy Pakistani sandwich/burger


Easy Pakistani sandwich/burger

There are times when I am in the mood of something quick and easy and that’s because I am very hungry .so when I open the refegertor I saw left over chickpeas and meat I mash them add black paper then stir fry vegetable spread the mash dal and meat then topped it with vegetables and believe me this was wonderful you can add shami kabab and then these vegetable if you have shami kabab on hand and enjoy this easy wonderful burger .


Fresh chopped asparagus about 10
Half red bell paper chopped 
Half green bell paper
1/4 sliced white onion
salt and black pepper according to taste
1tbsp olive oil
2 shami kabab or leftover dal and meat
green salad leaves
4 buns whole-wheat

in nonstick sauce pan add 1tbsp oil then add all the vegetables and sauté them on high heat  until cooked I prefer caramelized but still crunchy .remove and keep aside .

now mash dal and meat together and add to the same pan stir fry just to heat them completely now spread on your bread then add vegetables and mix salad green and serve while it still warm/hot. and enjoy.

Monday, March 19, 2012

Sindhi Chicken Biryani

Biryani is not something that I grew up with .and that’s because  biryani is Lahore or sindh special recipe. But when I was in college one of my friend brings biryani to our one dish party and I was amazed by the flavor and the look of this rice dish .she made it from Shan biryani masala mix. after I came home I made biryani but with twist add little bet of Shan  masala and more of my own spices.
Sindhi biryani is usually more spicy and very exotic its like marriage of perfect flavors.   
       Sindhi Chicken Biryani
1). 4 cloves
2). 6 whole black pepper
3). 2 tsp cumin seeds both black and white
4). 2 tsp coriander powder
5). 1/2 tsp red chili powder
6). 1 tsp paprika powder
7). Pinch mace
8). Pinch nutmeg
9). 2 stick cinnamon
10). 1 tsp garam masala
11). 2 bay leaves
1tsp whole paper corns
6 dry plum[Aloo bukra]
3 cups basmati rice
Half chicken cuts
1/4-cup canola oil
2 tbsp ginger paste
1 tsp garlic paste
1  cup plain yogurt
1 tomato
2 large onions
1/4-cup cilantro leaves
3 drops yellow food color

Method: First soak the rice for 15 min.  Then marinate the chicken in all the 11 spices, dry plum and yogurt and keep it aside for 1 hour. Fry the thinly sliced onion until golden brown, remove and keep aside. Boil presoaked rice in 10 cups of water; let it cook for 7 minutes. Drain the rice and keep aside. In the non stick sauce pan add 1/4 cup oil and add marinated chicken, half of fried onion, ginger, garlic past and tomato, cook the chicken in it until done. Let it simmer for 15 minutes or until all the liquid evaporate. Then layer the biryani i.e. put rice then chicken then fried onion followed by rice and sprinkle of food color or saffron . Then bake it for 10 minutes at 375°F. Garnish with cilantro leaves.

Friday, March 16, 2012

Lauki and dal curry

Now when summer start ,I used lauki a lot in my cooking and this curry work wonderful for me its wonderful with cold salad and raita ,even the left over  sounds great to me. Usually we add meat to lauki but dal work very well.
I am showing  lauki too in the picture because many of my friends will have the question which one is lauki ?
And many thanks to all of you who visit  Pakistani home cooking it have been pleasure to know some one visit and like it. and remember you can loss weight if you used this vegetable most often in your diet.

Nutritional value
Low in Saturated Fat, and Cholesterol High in Dietary Fiber, Vitamin C, Riboflavin, Zinc,  Iron, Magnesium and Manganese..

           Lauki and dal curry
        This recipe is great for lunch or dinner don’t forget to serve this with naan or roti

1/3 cup split yellow peas/channa dal
1 medium size bottle gourd/lauki
1 medium size onion
1 tomato
1 green chili
1/4-cup oil
4 cloves garlic crushed
1 tsp cumin seeds
tsp fenugreek leaves[optional ]
1 tsp turmeric powder
1 tsp curry powder
4 whole black peppercorns
1/2 tsp onion seeds
Salt and pepper


Wash and soak dal for 1 hour.
Peel the lauki and cut in cubs. Remove the seeds if it not too large.
In a Pressure-Cooker, add oil and onion fry until light golden, add spices tomato chopped and stir to make masala add dal and 1/2 cup of water, and salt and pepper and fenugreek leaves .
after first boil add lauki and give it 1 pressure, remove lid when pressure is done stir and let it cook until the water dry and gravy is thick serve with rice or roti.

Thursday, March 15, 2012


This is one dish that my husband can eat everyday. back home we cook okra in many different ways, like stuff okra, okra with minced okra with meat but potatoes was his addition he loved this recipe .because this way the okra don’t have slime  ,there are few tips that I want to share 1. wash the okra and completely dry before cutting ,I usually wash and dry one day and cut and cook the other day and off course  it stay in refrigerator .fry them before adding any thing like onion and tomato etc you don’t  have to add much oil.
So here we go folks my very special okra and potato enjoy.

1 lb fresh okra
1/4-cup oil
2 whole green chili[cut or whole]
2 medium size potatoes cut in French fry style
3 large tomatoes chopped
1 tsp cumin seeds
Salt and pepper.
 Pinch of mango powder


Wash and clean okra cut the ends of okra and discard the ends. Cut okra into half's.

Heat non-stick frying pan, add oil cumin seeds and okra and green chili and stir-fry for 10 minutes on medium heat .

 Stir frequently  until the okra get golden, remove from oil and keep aside.

Add potatoes to the same frying and fry them for 5 minutes add tomatoes salt and pepper And let it cook for 1 minute add fry okra and simmer until done.
Note. leave the green chili whole that way the curry will not be too spicy but who ever like spicy serve the chili in their platter.
if you don,t want to add potatoes in the last pictures i even cook okra without potatoes too.just add 1 chopped onion instead .

Serves 4