Karachi Kebab fry is one of the most famous and easy but a new version of dum ka keema (smoked keema).You can marinate a day before and it ready literally in no time.

Ingredients:

Mince or keema : 2 lbs

Yogurt :1/2 Cup

Ginger/Garlic Paste: 1 tsp

Green Chili Paste:1 tsp

Tikka / Bihari Kabab Masla: 1/2 pkt each

Onion: 1 slice

Oil:1/4 cup

Method:

• Mariante Keema with all above ingredients with yogurt (except onion and oil).
• Refrigerate  it over night or  8-12 hours.
• Light a small piece of coal and then place it on a piece of foil or piece of roti /onion. Put this coal in the center of marinated mince. Add a drop of oil on the lit coal and quickly cover the dish so that the resulting smoke is trapped inside, thereby infusing the mince with a smoky aroma. Let the mince sit covered like this for about 10 minutes. Uncover and discard the foil and coal and then stir the mince.
• In a big wok or pot,heat oil and saute onion to golden brown.Add marinated mince and cook it  until it is done.
• Add 1/4 cup water and cook it until oil separates the gravy.
• Leave it on very low flame for about 15 minutes.

Serve it with Paratha,Raita and Chatni

enjoy!!

 

 

 

 

 

Lasagna is baked Italian dish and always family favorite.No dawat or potluck completed at my home without it.I serve it as side dish at formal dinners for kids and  even a main dish for a regular dinner so my kid would eat something without any complaint and take leftover for school lunch next day.

So,on demand I am sharing my recipe and I will try my best to make it simple for you to follow step by step.

Lets make it!!

 

For Qeema:

1/2 kg chicken qeema

Onion:1 chopped

Red Chili Flakes:2 Tsp

Pasta Sauce:1 bottle (Any brand or Ragu original)

Salt & Black Pepper:to taste

Oil :2 Tbs

METHOD:

• In a sauce pan heat oil and saute chopped onion till it turns to light golden brown.
• Add Qeema and fry it till it changes it color,add spices and cook it until water dries up.
• Add more than 1/2 of pasta sauce which is almost a cup and let the qeema cook properly.
• Turn off the heat,set aside.

 

White Sauce:

Butter:3 tbs

All purpose Flour: 2Tbs

Milk:almost 1 cup

Salt & Pepper :To Taste

METHOD:

• In another pan melt butter,now saute flour for 1 minute.
• Add milk gradually and whisk it up to avoid lumps,make a smooth sauce.
• Season it with salt and pepper.

Pasta:

Lasagna Sheets: Prepare pasta according to package direction.

Mozzarella Cheese: Grated

 

Assembling:

• Take a baking dish start with the left over sauce from the bottle,.spread on the bottom of the dish.
• Arrange boiled lasagna noodles length wise,over the sauce.Spread the meat sauce over lasagna sheet,then white sauce and sprinkle grated cheese over it generously.
• Repeat .
• Top it with a final layer of lasagna sheets,pasta sauce and cheese.

Baking:

• Cover the dish with aluminium foil.
• Bake it for 40 minutes at 400 degrees F.
• Remove the foil and bake for another 15 minutes.
• If you like cheesy lasagna, you can add more cheese after removing the foil.

Let the lasagna rest for 15 minutes before slicing.

You can also freeze the leftover and enjoy it up-to 4 weeks.

enjoy!!

 

 

 

 

 

 

 

 

This shaljam ka achar is my Mother in law’s recipe and I had it when I was there in Pakistan. I loved it so much but unable to take it with me here just because it is literally so watery and can’t take any food in carrying on luggage.

I had been literally craving for it and then I called my saas to get the recipe to make myself and it turned out so good. I know its very uncommon achar and but if you like Khatta khana You will like it. She told me an estimated measurement because she is an expert cook who doesn’t follow any measurements or dabay masalay.I am not sure about the weight but I can tell you how many I had used..lol
Let’s start:

Ingredients:

Turnip: 3-4 medium sized

Garlic:2 whole Bunch

Crushed Chillie Flakes:3 Tsp

Mustard Seed/Rai Dana:3 Tsp

Salt:3 tsp( As Required )

Water: As Required

Method

1.Peel Shaljam/Turnips and cut in 4 pieces, boil them(check with a fork, it should be soft enough).set aside.

2.Grind garlic and chilli flakes to make a smooth paste or chatni, add salt.

3.Crush Mustard seed in a morsel.Mixed it with chatni paste

4. Rub the chatni paste into turnip cubes and store it in an air-tight glass/ceramic jar.

5. Leave it for 3 days overnight.

6. On the 3rd day, take 5-6 glass of water and bring it to boil and let it cool down completely.

7. Now slowly add water in that shaljam achar as required. Leave it for 2 days more.

8. It’s ready to eat with your daal chawal to sabzi…Enjoy!!

Let me know if you make it or let me know a recipe if You know how to make it.

 

Palak Gosht is One of the most popular Pakistani dishes that looks so complicated but trust me , Its really simple and effort-less dish I have ever made. You can serve it as a main course or side dish in your dawat.

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Ingredients:

Meat: 1/2 kg

Spinach: 2 Bunches(1/2 kg)

Red reddish with leaves(1 bunch)

Onion:1 large (cut in 6-8 large pieces)

Red Chilli Powder:1/2 tsp

Salt:1 Tsp

Turmeric: 1 Tsp

Coriander powder:1 Tsp

Ginger/Garlic Paste:1 Tsp

Oil:1/4 Cup

Recipe:

Chop spinach and reddish (Use both leaves and reddish) wash with cold water and rinse it well.

Put meat and Spinach/Reddish leaves in a large pot along with onion and all the spices mentioned above except oil.

Add water and put on medium-low flame till meat become tender.

Add oil and saute it till oil separates from the gravy.

Garnish with green chillies and hara dhania ,put for very low flame for 10 minutes. Enjoy with Naan or chapati.

Seafood is one of my favourites food, I often include a different version of fish and prawns/shrimps. I try my best to include seafood, once a weekly menu. Shrimps are little tricky to make so it won’t get rubbery or not soft. I am sharing simple Shrimp Masala that’s so easy and doesn’t take much time, I include this recipe as a side dish in a desi dawat. Let’s start!!

Ingredients:

Shrimp:1/2 kg

Onion:1 slice

Tomatoes:2-3 chopped

Red Chilli powder: To taste

Coriander Powder: 1 Tsp

Turmeric Powder: 1/2 tsp

Chilli flakes: 1 Tsp

Salt: to taste

Curry Leaves:5-6

Kasuri Methi:1-2 tsp

Coriander and Green Chilies: For Garnish

Method:

In a cooking pot, heat oil and fry curry leaves, add onion fry till light golden brown.

Add tomatoes and other masalas to make a paste.

Now add cleaned shrimps and cook on high flame, until shrimp cook and extra water dries up.

when oil separates masala, put on low flame. Sprinkle methi leaves.

Garnish with Hara Dhania and Green Chillies.

Serve hot with Chapati, Roti or rice.

 

 

 

 

 

 

Pulao and Biryani are my alternate choice for the weekend but I love to make another version of something in between and named “Riwayati Biryani” which is my mom special pilaf recipe(an authentic recipe) and our family favourite.This recipe doesn’t require any extra pot and preparation. The most simple and yummiest rice recipe you can try without any fear….I Promised!!

INGREDIENTS:

Meat/chicken : 1/2 kg

Rice: 1/2 kg (soaked for 1/2 an hour)

Whole Spice (Sabut Garam Masala):3-4 each

Red Chilli Pepper: According to taste(1/2 Tsp).

Onion: 1 sliced

Tomato: 1 small (chopped)

Ginger/Garlic paste:1 Tsp

Yogurt:1/2 cup

Salt: According to taste

Yogurt Masala:

Green Cardamom (Sabz Ilaichi): 1 Tsp

Cumin (Zeera): 1 Tbs

Nutmeg (Jaifal) & Mace (Javitri):1/2 tsp

whole spice ( Sabut Garam Masala)= 1/2 tsp each

Grind the above ingredients in a coffee grinder, mix it with 1 cup yogurt, set aside.

METHOD:

In a pot heat oil, saute onion till light golden brown.

Add Whole (Sabut )garam masala, and meat and ginger and garlic paste, fry it until meat changes the colour.

Add chopped tomatoes, salt and red chilli powder.

Add required water and cook on the medium-low flame until meat tender.

Add yogurt masala and mixed it well, you can add green chillies and mint leaves(if you like). Carefully add soaked rice and mixed with meat & masala. Now add required water(1 inch above the rice). Check salt, it should be little salt-ish side when you taste the water. Cook on high flame until water absorbed.

Now turn the flame to very low flame for 15 minutes and sprinkle yellow food colour (zarda rung).

Mixed and serve hot with Salad, Raita and Chatni.It is similar to the Yakhni Pulao  I posted a few months ago, but a little bit easier and quicker to make.