Achari Baingan

 

Achari Baingan

One of my favorite vegetable egg plant .there is something about this vegetable that make it stand out in the rest of vegetables .and when it cook this way .its like succulent pieces of this vegetable that melt your mouth. and the spices used in this recipe are all the pickle spices which make this recipe pickle like flavors  and go great with home made naan and raita .

Ingredients:

1 large eggplant

1 tsp mustard seeds

1 tsp onion seeds

1/2 tsp fennel seeds

1 tsp turmeric powder

3 cloves garlic crushed

1 green chili

8 curry leaves

3 large tomatoes

2/2 tsp chili powder

Salt and pepper.

Method:

Wash and cut egg plant in medium size cubes.

In a non stick frying pan or wok, add oil heat the oil add all the seeds add curry leaves and garlic, turmeric and egg plant let it cook while stir.

Add tomato and let it cook for another 15 minutes or until the eggplant get tender.

Method 2:

Fry eggplants on both sides and remove it from pan keep aside.

Add all the spices to frying pan with little oil fry for 1 minute then add curry leaves and tomatoes let it cook till the tomatoes become sauce, add fry egg plant and stir for5 minutes on medium heat. Sprinkle black pepper and add salt.

Serve hot with home made roti and yogurt sauce.

Potato and cauliflower

There was time when cauliflower was not included in my favorites.

But I always enjoy my mom food even if it was cauliflower  she always cooks it with beef or goat meat .if you want to cook this with meat just omit the potato cook meat with all the spices add cauliflower and let it simmer until fully cooked.

cauliflower with potatoes is nice side dish for those meatless days or for vegetarian people .its very impressive how just simple vegetarian curry can make such nice meal .

             

  Potato and cauliflower

Ingredients

1/4-cup canola oil

1 tsp cumin seeds

1 green chili

 1 tbsp ginger paste

1 tsp salt

1 tsp turmeric powder

1 cauliflower cut into small forests

2 small potatoes chopped

3tbsp  water

2 medium size tomatoes finely chopped[ optional ]

1/2 tsp black pepper

1 tsp onion seeds

Method.

Heat the oil in large saucepan. add cauliflower and stir fry for 10 minutes then add potatoes and cover and let it cook slowly on low heat for ten more minutes.

Add cumin, and onion seeds and ginger stir then add  all the spices. 

Add  salt pepper stir constantly. Add water; let it simmer 5 minutes on high heat, until the water all dries. Add tomatoes and green chili and Cover and let it cook for 10 minutes on low. Or until the vegetable Get cooked and tender.

Serve with naan and garnish with cilantro and lemon.

Everyday white rice

Everyday white rice

There is something about rice versatile ,beautiful ,earthy and aromatic this small tiny  grains are precious than gold. and some time I feel rice is always  favorite in among all of us specially us ladies. in back home in every home people are divided in  bread and rice lovers. and if you notice that  all of Pakistani food is served with rice or bread.

We Pakistani are very particular about our rice. every grain of the rice must be stand separate in your plate .and elders always said the rice must be fully cooked but not hard and nor too soft or broken if I want to count each grain I can easily do it .

So here folks if you want to cook rice like Pakistani do then try this recipe and I am 100 percent sure even just this simple rice can be the jowls  on you table.

And if you want to serve it with vegetables, or meat or even dal you are good to go.

Hope you all will like it.

Ingredients:

1-cup basmati rice

1 tsp salt.

2-cup water

1bay leave 

5 whole peppercorn 

1 tbsp canola oil.

1/2 tsp cumin seeds

1 onion finally sliced

Method:

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 and sprinkle fry onion serve with any meat curry and salad.

pakistani home cooking: Asiya, s Vegetable Pulao

pakistani home cooking: Asiya, s Vegetable Pulao: My sister asiya always cook   this vegetable pulao .very elegant looking this rice dish invite you on the table .I remember asiya ...

Asiya, s Vegetable Pulao

My sister asiya always cook  this vegetable pulao .very elegant looking this rice dish invite you on the table .I remember asiya love rice and till that day what ever you cook she will have excuse that I don’t like eating it with bread I will cook some rice.

me and asiya were very good friends we went to school together from kindergarten to 6^th grade we were in the same class and all new teacher and students ask us are you twins. she competed her M.A

she got married and has a beautiful family .I come to  America  but I miss her  and  all my family.

But when ever I cook vegetable pulao  I feel like I am watching the old days with my open eyes  .me and my mom telling her you have to eat good food not only rice. And she has to eat only rice . there were always a big bag of rice available for her incase  she don’t eat anything else.

So here is a rice recipe from the person who love rice and who  know rice more then any other person I know.

                                     Asiya, s Vegetable Pulao

Ingredients:

1/2-cup green beans

1/2-cup snow peas

1/2-cup carrots

1/2 cup green bell pepper

1/2 cup green peas

1 cup French fries

 4 baby corns

2 green onions

1/2 tsp turmeric powder

1 tsp cumin seeds

1 tsp black pepper

Salt according to taste

2 cups basmati rice

4 cups water

1/8-cup canola oil

or

1cup shredded cabbage

1/4cup carrots

green snow peas

1 small potato

1/4cup broccoli florets

2 cup cooked basmati rice

salt and pepper

2tbsp canola oil

½ tsp turmeric powder

½ tsp cumin seeds

 

Method:

Cook the rice by adds rice water, and salt in the rice cooker.

IN non stick frying pan or wok add oil and fry the equally size cut vegetables.

 stir Frequently until cooked. Add turmeric powder salt and pepper cumin seeds and mix well.

Add rice and stir-fry for 2 minutes on low until done.

Serve with any curry of your choice and salad.

Namkeen Gosht

Namkeen gosht is one of the dishes that related to pesheweri cuisine like pesheweri ice cream and chapli kabab ,if you never have pesheweri food before  you will be surprise that even peshewer is in Pakistani pesheweri food is much different then other part of Pakistani food.

Mild not spicy at all a lots of meat such as beef and lamb and use more salads and yogurt  with their food .and always drink green tea at the end of there meal.

I remember my sister mehnaz make this dish ten years ago when we went on family picnic  and she make namkeen gosht  and we love it.

This recipe is very simple and easy but need little bet care and love and it’s also very important that you meat must be fresh .

                       Namkeen Gosht

yummy salty ,tender meat with a lots of flavor you won,t believe how easy and simple this recipe is.

Ingredients

 2 cups  /goat/lamb meat with  bones

Salt according to taste

1tsp fresh ground black pepper

1  tomato chopped optional

1 whole green chili

1/4-cup water

Method:

IN a wok add meat salt pepper and stir-fry for 2 minutes add whole green chili, add water, cover

And let it cook until the meat get fully cooked and the water dries out stir frequently then add tomato and cook until the oil appear on the top and the meat fully cooks. You can use pressure cooker for this recipe .

Serve with bread and salad.

Note. This recipe is very simple and its very important that use fresh meat to enjoy the real flavor of the meat.

This is one of my experiment and we all loved it .this fish was so yummy tender and well season .perfect for quick dinner or lunch.

My husband love salmon and he always want simple its mean salt and pepper and he eat this on the big bed of salad and I serve it with lemon. and I always advised by him don’t experiment with my salmon  but this one time  I have to make 2  serving of salmon one for him and 1 for my self I was making first for my self  it was just plated and he arrived from his office for lunch early and was in hurry as usual so I have to give my plate and he loved it .the cilantro leaves give this dish beautiful green color and mayonnaise make them extra soft and moist. it was one perfect  lunch for both of us and we love every bite of it hope who ever make this they will love it too.   

Green  masala salmon fish.

Ingredients

1cup chopped cilantro leaves

1tsp black pepper corns

1 red dry chili

3 tbsp low fat mayonnaise

2 tbsp lemon juice

salt according to taste

1tbsp oil

4 salmon fish slices

method.

Clean the fish then add lemon juice to it leave mean while start working on sauce add cilantro, black pepper, red or green chili,mayonnise salt, oil to blender or food processor and blend it into thick sauce reserve 1 tbsp for-sauce on the top when its cooked  .now dry the fish and add to preheat non stick frying pan spoon the sauce on the fish slice just enough to cover let it cook for I minute then turn the fish and spread the sauce on this side and let it cook for 2 minutes on high to medium heat then turn this side again and cook  for 1 minute or until done transfer to serving dish and do the remaining  fish then serve with white rice or peas pulao and salad.      

Deghi Aloo Gosht

Classic comfort food from the city of Peshawar ,Aloo gusht  .

And there are many variation of this classic dish and the best one is this simple recipe which I create it many years back and I was inspire from my mom Aloo gusht curry .simple elegant curry stand out in many other vegetarian and on vegetarian curries.

As a child growing up in many sisters and brothers I always love the way my mom cook and share food with others .she never cook one dish at any time at least 2 to three dishes  at lunch and we never hade a left over  because she have to shares with poor and people those who work in our house a share of  other people who live near to our house then she start cooking for dinner from the scratch .

I remember as child one day went with my servant to her  home  as we enter all her sisters and brothers and her mom was waiting for the food which my mother give to her a big bowl of Aloo gusht  and 3 large size pesheweri naan  they were so happy  her mom said its like eid for them .

This curry  usually made with pesheweri curry powder  which hard to find so I use all the spices together which just work perfect.

                             Deghi Aloo Gosht

This curry is more like stew or thick soup silky creamy luxuries  curry and on the top tender meat with melt in your mouth  potatoes .

Believe me this one curry that both kids and elders with equally adore.

Ingredients:

1-cup goat meat

2 large peeled potatoes

1 tbsp oil

1 large size onion chopped

2 tomatoes puree or chopped

1 tsp garam masala

1 tsp coriander powder

1 tsp paprika 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

2 tbsp cilantro chopped

Method:

Heat oil in a heavy based saucepan and fry the onion till golden. Then add 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.  Stir after 15 minutes and cut potatoes in half and add to the pan, stir and cover again for 5 min until the potatoes cook from inside.

Add finely chopped tomatoes and cover until tomatoes become soft.

Serve this dish with boiled rice or bread and garnish with slice of lemon and sprinkle cilantro leaves.

Peshwari Channa Dal Curry

 Peshwari Channa  Dal Curry

Chana dal is one dal the mostly used in Peshawar most often. And in village area dal with meat curry called qurma.

In this recipe I try to cook dal and meat separately then add in the end .this way if you don’t want meat simply skip the meat. and if you want leave some boiled dal for other recipe just leave some too.

Channa dal curry goes wonderful with rice or bread.

Don’t forget to serve salad and raita with this dish which make this dish a supper fabulous meal.   

INGREDIENTS

1 large onion finely chopped

2 small tomatoes chopped

1 tbsp ginger/garlic, crushed

1 tsp cumin seeds, roasted

1 tsp garam masala

1 tsp paprika powder

1/4-cup canola oil

1 cup split yellow peas soaked

1-cup chicken or mutton [optional]

1 1/2 cups water

4 black pepper whole

METHOD.

Wash channa dal and soak it for 1 hour.

Boil the dal till tender.

 Now in a heavy base pot fry onion till golden add meat and all the spices and ginger,

Garlic paste. Stir fry the meat for 1 minute then add 1/2 cup of water,[you can use presser Cooker to cook the meat] cook the meat till tender add dal to meat add garam masala.

Add salt and pepper, and let it simmer on low fame for 15 minutes.

Serve with yogurt and rice.

Grilled/broiled corn on the cob

 

 

Grilled/broiled  corn on the cob.

I remember as child at our school we were looking forward to these corn warm then salty spicy and on the top lemon juice just soak every grain of the corn its like party in your mouth .they make it two different method one boiled in plenty of water until fully cooked serve salt and chili powder together then with the help of lemon dipped it in the salt mixture and rub it all over the corn  .the other one is cooked in hot sand they don’t remove the cover so the sand doesn’t go in side and then pour hot sand and let it cooked in side .these are only available in summer ,and we eat everyday.

Now the point which I now how to make them at home I have three option 1. grill it as usually we do on all sides .2.boil it .3. or broil it my family love corn and this recipe work wonderfully.

Ingredients.

6 corn on the cob remove the cover

2 lime cut in half

2 tsp salt

2tsp red chili powder

method:

pre heat oven by  on the broil button  or gill now arrange the corn in the baking tray  and put the tray in the upper shelve rotate them so they cook evenly now after they get fully cooked coat them with lemon juice and salt and red chili.