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!!
1/2 kg chicken qeema
Red Chili Flakes:2 Tsp
Pasta Sauce:1 bottle (Any brand or Ragu original)
Salt & Black Pepper:to taste
Oil :2 Tbs
- 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.
All purpose Flour: 2Tbs
Milk:almost 1 cup
Salt & Pepper :To Taste
- 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.
Lasagna Sheets: Prepare pasta according to package direction.
Mozzarella Cheese: Grated
- 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.
- 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.
Ramadan Mubarak ,
I am someone who loves to create or DIY and gets inspirations from all over the social media.I got an inspiration from @shehzeen’s Ramadan decor that she got from Target and I thought I should give a try.
I wanted to use Gold tin but since I was so lazy to go out and find it at some home hardware store I tried to make what ever I had available at home.Are you ready to make a home decor you can use around the year for sure because it so simple and pretty and whats more I have added some more “juggar”and make it double sided.You wanna see??
It is double sided,You can either use it gold or silver or mixed and match,lets make it!!
You will need,
Gold poster card.
Silver Poster card.
Gold Chain.(I got another after that has star so I used that instead of the shown in picture)
Hot Glue Gun or any strong craft Glue.
Punch or some pin to make hole.
Compass or something to make perfect round/crescent.
How to Make it:
- With the help of compass draw some circles on the back side of each poster card.(I did 2,5 and 7.5 inches circles).
- Make Semi circle/cresents (make 2*5 and 1* 7.5 inches one)with the help of any Pop can or glass.
- Cut them carefully and with the help of Hot glue gun, glued them together,trim if required.
- With the help of jewelry cutter or scissor cut the desired size of chains.It depends on you how long you want.
- Make a small hole with the help of pin(Yes I changed my mind to use punch)
- Attach them together with the help of Jump Rings.
- I used Jump ring ,to make it more easy to attach chains.
- Now attach a Key ring to make it complete
A little more closer look,I made it double sided to make it more customized.I love it and it perfectly matches with my decor.
If You want a tutorial,Follow me on instagram I am gonna post some videos on my stories
It super easy and so chic..Hay na?Give it a try.
Let me know what You want me more to post?A recipe or a DIY or some stuff that I got from Pakistan.I wanna hear You all..!!
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
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
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.
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
Turmeric: 1 Tsp
Coriander powder:1 Tsp
Ginger/Garlic Paste:1 Tsp
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!!
Red Chilli powder: To taste
Coriander Powder: 1 Tsp
Turmeric Powder: 1/2 tsp
Chilli flakes: 1 Tsp
Salt: to taste
Kasuri Methi:1-2 tsp
Coriander and Green Chilies: For Garnish
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.