OKRA AND POTATOES

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.

OKRA AND POTATOES

INGREDIENTS

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

Method.

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

QORMA CURRY

                

 This is one spicy rich curry which will only cook at special occasion .korma is usually served with white rice or naan I love this dish with hot homemade naan .good amount of salad and Rita.

In back home this dish is served for wedding or large parties because its crowd pleasing .

So when you want to make korma try this recipe hope you will like it

KORMA CURRY

INGREDIENTS.

1 kg chicken or mutton

3 medium size onions finely chopped

4 cloves

4 whole green cardamoms

1 whole black cardamom
1tsp paprika powder or red chili powder[if like spicy add chili powder  ]

1 tbsp garlic paste

1 tbsp ginger paste

1/4-cup yogurt

Pinch of nutmeg

1 tsp cumin powder

1 tsp coriander powder

1 tsp aniseed

1 bay leave

1 tsp black peppercorn

Almonds and cilantro for garnish

1/2-cup canola oil

Method:

Fry the onion in a frying pan till golden brown, remove from oil add meat carefully to the same oil stir fry for 1 minute, add all the spices and add 2 cups water.

In blander add onion and yogurt bland in to thick paste add to pot mix and let it cook on low flame.

When the meat gets cooked and the gravy has desire consistency garnish with almonds.

Serve with naan and salad.

Taro root curry.

 

Taro root is one of forgotten vegetable. but remember if it cooks perfect this is one special dish .creamy soft taro root goes very wonderfully with meat and together they make a beautiful and flavorful curry .

3 years back when I was writing recipes for batter home and garden mixing bowl. This recipe was test  by many people and writes to me that it taste great work wonderful for them .

Taro root curry.

 This slow cooked chicken stew is flavored with ginger and spices and adding tomato sauce give it a creamy texture and nice red color .

Ingredients:

Ingredients:

2 cups meat or chicken diced in to big chunks.

2 cups taro roots peel and cut in half’s

¼ cup tomato sauce

¼ cup onion finely chopped

3tbsp canola oil

1tbsp butter

Salt and pepper

1tsp cumin seeds

1tsp turmeric powder

1tsp chopped fresh rosemary

2 cloves of garlic

1tbs-grated ginger

1tsp garam masala

Cooked rice to serve.

Directions:

Method:

Heat the oil and butter in saucepan or skillet add onion and sauté it for 2minutes add meat and all the spices ginger whole garlic cloves cook it for 2 more minutes then add peel taro root cook for 2 more minute add tomato sauce and transfer this mixture to slow cooker 

Add ¼ cup of water or stock and let it cook until the meat and taro root become soft.

Serve with white rice or bread.

Zakia's Chukandar Gosht Meat and Beetroot curry

                Zakia's Chukandar Gosht

                       Meat and Beetroot curry

Many years back my very good friend  hade twins and we all were very happy so we visit to see her and her kids .zakia  mom is a very good cook she make meat and beetroot curry .very yummy I ask her mom how she make it and she explain that she grated the beet root after she boiled them completely .then she make meat curry and add beets .this was first time I make beetroot  at my home but it turn out good ,and then try to cook this recipe with chicken so you have  two options .if you cook this dish for the party people will like it very much ,its look very  beautiful and its good for you too .so enjoy

Nutritional value of beets

     Beetroot  is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Potassium and Manganese.

Ingredients:

3 large size boiled beets

1-cup meat goat or mutton or chicken

1/4-cup oil

1 large onion

1 medium tomato

1 green whole chili

1 tbsp ginger garlic paste freshly made

1 tsp curry powder

1/2 tsp turmeric

1 tsp cumin seeds

1 tsp chili powder

Salt and pepper

Method:

Peel the boiled beets then grate it and keep aside.

Now in a heavy based pot add oil and fry the onion until light golden add cumin seeds and stir now add The meat and cook for 2 minutes then add the rest of spices and stir fry for 1 minute and then add 1/2 cup of hot water, cover and let the meat cook on medium low flame for 20 minutes then add tomatoes, salt and pepper.

If you want to cook the meat quickly use pressure cooker.

After meat gets cooked, add the beets and cook on high heat for 10 minutes stir constantly until the oil separates and the beets get soften and fully cooked.

Serve with flat bread and salad.

Chana masala

Chana masala is one of my favorite vegetarian curries and the reason is the soft melt in your mouth chickpeas and silky and spicy gravy .

I remember I eat chana masala,pratha and soji ka halwa  for the first time in the breakfast at  Jeddah. ever since  I am making this .so this is my version of famous chana masala.

You can serve this dish with rice or  bread . or serve this dish for a breakfast along with halwa puri .

Chana masala

Ingredients.

 1-cup boiled  chickpeas/channa

1 onion finely chopped

1 tomato finely chopped

1/8-cup canola oil

1 tsp turmeric powder

2 tsp paprika powder

1 tsp garam masala

1/2 tsp mango powder

1 whole chili green or red

1 tsp cumin seeds

1 tbsp ginger garlic paste

Salt and pepper.

Method:

In a saucepan add oil and fry the onion on medium heat until very  light golden.

Add cumin, chili, ginger garlic and tomatoes stir, and add all the spices except garam masala.

Add chickpeas pea  and mix well. Cover let it cook on slow flame for 10 minutes

Add 1/4 cup of warm water and let it cook on medium heat for 15 minutes stir frequently

Cook until the oil come on the top and the channa become soft sprinkle garam masala

Serve hot with paratha or boiled rice.

 Note. to cook perfect chickpeas every time first select good quality chickpeas wash them and sock the in plenty of taped water  for over night next day wash again and add water just to cover  chickpeas in water then  boiled them in slow cooker, or pressure cooker or in the pot. in the pressure cooker for 15 minutes ,slow cooker 4 hours ,and in the pot 1 hour after first boil slow the heat and cover.

Preparation  time:5

Cooking time:15

Serves 2 to3

Cabbage with minced chicken

Last night I make this dish and believe me it was clean gone. and I was telling my self I should make this recipe from full cabbage. in my home I try to make fresh food all the time and that mean  less or no left over but my family asks is there any left over cabbage wow I feel like I did good job.

So make this simple healthy tasty side dish for your family and feel good about serving it because it’s all good for you and your family.

Nutritional value of cooked cabbage.

  This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein,  Calcium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6,  Magnesium, Potassium and Manganese.

Cabbage with minced chicken

Ingredients

1cup chicken minced[I made fresh by sliced and minced chicken breast in chopper ]

Half cabbage shredded

1 small onion thinly sliced

1 tomato diced

1tsp ginger grated

 1tsp curry powder

1/4tsp turmeric powder

1/4tsp red chili flakes

salt and pepper according to taste

1/2tsp garam masala

1tsp cumin seeds

5tbsp canola oil

Method:

in large skillet add oil and onion , cumin seeds and cook it for 1 minute add minced chicken stir ,break down with help of wooden spoon, add ginger, curry powder, turmeric powder, and red chili flakes stir and add tomatoes and let it cook for 5 minutes .

after 5 minutes add cabbage salt and pepper  and garam masala stir and cover the skillet  for 15 minutes on low  stir frequently until done. Serve with white rice and salad or Rita.  

Dahi bare and Garbanzo beans salad

Many people thinks that Pakistani meals  are greasy and unhealthy  but its not true I always answer them I study food and nutrition for 4 years and I can prove that Pakistani home cooked meal can be very healthy and satisfying and this is the prove these recipes are good source  some very good nutrients doesn’t have  much carbohydrates or fats like other recipes have . so enjoy these healthy and wonderful recipes.  

Garbanzo beans salad

this is simple salad work great as for lunch or dinner and good news you can make it from can beans too

Ingredients

 1-cup chickpeas/channa cooked

1 tomato chopped

2 small boiled potatoes chopped

1 small onion chopped

1 green chili chopped

Fresh cilantro leaves chopped

1 tsp black pepper ground

1 tsp cayenne pepper

1 lemon juice

2 tbsp oil

1 tsp salt.

Method:

IN a non-stick pan add oil, onion and cook for 1 minute. Add tomato and stir occasionally. Add boiled or can chickpeas salt and pepper and all other ingredients stir for 2 minutes. Then cover and cook on low for 5 minutes.

Add lemon juice and sprinkle cilantro leaves and serve.

I usually make this recipe at two different way 1 is above and 2^nd one to cut all ingredients and add to cooked chickpeas and serve with mint and cilantro  sauce.

Dahi bare

these are soft dumplings with creamy yogurt sauce and this one of dishes that  eaten with the garbanzo salad.

Ingredients

Half-cup gram flour [besan.

4 tbsp water

1/4 tsp baking soda

1/4 tsp salt

Oil for frying

Half cup boiled garbanzo beans

1 1/4 cup natural plain yogurt

3 tbsp   tamarind paste

 4 tbsp mint sauce

1 green chili chopped

1 tomato chopped

1/2 onion chopped

Fresh mint and cilantro leaves

1 tsp chaat masala.

Method: 

Combine besan baking soda salt and water, in bowl to make smooth   paste.

 Heat small frying pan and fry the pakora, until golden and cook on both side drain and add to a bowl of water for 1 minute

Remove and drain well, arrange it in serving bowl pour over yogurt add tomato onion tamarind paste to 1 tbsp water tsp sugar and pinch of salt mix well pour over the dahi bare. Pour mint sauce salt and pepper, green chili chopped mint and cilantro leaves to beans mix sprinkle chaat masala and serve.

 and don,t forget to serve dish with green mint and cilantro sauce for extra flavor enjoy,