Friday, 29 May 2020

Chicken Dopiaza Recipe | Easily Make Resturant Style Chicken Curry

This Chicken Dopiaza consists of an alluring aroma,mildly sweet with a distinctness of caramelised onions, fresh and aromatic coriander, heavenly cinnamon and tender, juicy chicken
Dopiaza literally means  two onions in Urdu or hindi.Does it mean you use two onions in the curry,This is not logical since the amount of onions dependent on how much you are cooking.
 Most dopiazas use onions twice in the recipe, once at the initial browning stage of the curry where the onions are fried, and then again towards the end so that the onions remain distinguished and do not break down into the masala of the curry.This Chicken Dopiaza has a slight sweet undertone to it due to the quantity onions and lack of tomatoes to counter it.
Serve alongside a zesty salad and a chutney or raita. This curry goes best with chapatti, or even better  fresh naan. You could also serve this alongside a traditional daal chawal meal to add a meaty element to the menu.

Servings                           5 persons

preparation time          15 minutes

cook time                        1 hour


  • 1 chicken curry pieces
  • 2 onions fine chopped 
  • 6 cloves garlicminced
  • 1 table spoon minced ginger
  • 1 tabe spoon tomato puree
  • 1 finger sized piece cinnamon
  • 2 onions diced thickly
  • 1 table spoon cumin seeds
  • 2 black cardamom pods
  • 2  table spoon salt
  • 1.5 table spoon red chilli powder
  • 1 table spoon cumin powder
  • 1.5 table spoon coriander powder
  • oil as per requirement

Cooking Instructions

1.  Heat some oil in a pot. Once hot, add the finely slices onions, garlic, ginger, black cardamom pods, cumin seeds and cinnamon stick. Fry this on medium heat till the onions become a very dark shade of brown but not burnt.

2.  Turn the heat to high and add the chicken pieces and tomato puree, Stir to coat all the pieces in the oil, onions and tomato puree and once the chicken is no longer pink, add the rest of the spices and 1/2 cup water. Turn the heat to low flame, cover and simmer.

3.  After 20-25 minutes of simmering on low, the chicken should be nearly done. At this point, uncover and add the diced onion pieces. Cover again and cook for 7 -10minutes, then uncover and cook for another 7-10 minutes, or until the gravy has thickened to your liking.

4. Garnish with coriander and serve hot with chapatti, naan or rice.


The tomato puree is optional and mainly for colour. If you don't have it on hand, then either use 1-2tsp of paprika (and adjust the red chilli accordingly) or omit altogether

Thursday, 21 May 2020

A Ramadan Classic Pakistani Mixed Vegetable Pakoras | An Essential Ramadan Recipe!

Pakoras are the epitome of South East Asian street food,very delicious,mouth watering and spicy equally liked in subcontinent countries.These divine Pakoras are an authentic street food in Pakistan and India and are an essential during Ramadan.

In Pakistan and specially in Muslim families pakora are essential part of iftari and it is just a part of the culture.

Today i have brought for your the best and crispy pakora recipe, I love mine with a strong cup of lightly sweetened tea after a busy afternoon or on a cold and rainy day.

The lovely thing about vegetable Pakoras is that there is not a set recipe for the vegetables. I mix it up depending on what I have in the fridge.

Generally,I go a bit heavy on the leafy greens, like in this recipe, always using spinach and coriander but occasionally adding fresh fenugreek or mustard leaves. Aubergines, potatoes and onions are also a must, cabbage too. I have seen recipes around the internet using peas, carrots, broccoli and other vegetables too. 

They pair well with coriander and mint raita and a strong cup of tea. If there is one Indian/Pakistani street food you're going to try, this is the one.

Prep Time        15 minutes
Cook time        10 minutes
Servings           20 medium pakoras


For the Pakora batter

  • 1.5 cups gram flour
  • 75 grams spinach
  • 1.5 tsp salt
  • 1 tsp cumin powder/seeds
  • 1 tsp coriander powder
  • 1 tsp chilli flakes
  • 0.5 tsp turmeric
  • For the fillings
  • 250 grams potatoes
  • 120 grams aubergine
  • 2 medium onions
  • 1 small handful Fresh coriander

  •  Oil, for frying, as needed

Making Instructions

  • Whisk together all the ingredients for the batter with enough water to make a thick but fluid batter (1 cup water per 1.5 cup gram flour), making sure there are no lumps. Set aside

  • Chop the aubergine, potato and onions roughly into cubes or half moons. They don't need to be the same size or neat  I find that uneven and roughly chopped veggies add to the texture and overall charm of Pakoras. Chop the coriander and spinach finely.

  • Just before you want to start frying the Pakoras, add the vegetables to the batter.

  • Heat some oil in a deep pan or Karahi and when the oil is hot, use your hands or a big spoon to place the vegetable batter into the oil. 

  • Don't worry about making them all perfect shapes again, the imperfection adds to the charm. Try not to overcrowd the pan, you will probably need to do the frying in batches.

  • Allow the Pakoras to fry, flipping to make sure they brown evenly. They will take about 7-10 minutes to cook, depending on how hot your oil is.

Serve hot with your favorite dip mint raita or plump chutney or tomato ketchup.

Saturday, 16 May 2020

Mutton karahi | Traditional Pakistan Meat Dish With all Fresh Ingredients

Some dishes in Pakistani cuisine like biryani, pilau,korma, karaahi dont need introduction,they speak for them self and equally popular around the world.They are found on dahabbas and restaurants in Pakistan.

Pakistan cuisine Karahis are usually cooked on a high heat throughout the entire cooking process and without the lid,use lot of ginger and garlic.It gives the most amazing flavor and also helps bulk up the masala.

The recipe i am going to share today is for both a lamb and mutton Karahi,because they are very similar meat,the only difference being their cook time.

In karahi huge emphasis is on fresh and crisp flavors by using fresh ingredients, for this no tinned or jarred ingredients are used. Mince the ginger and garlic fresh chop the fresh tomatoes and ensure your coriander and green chilli is fresh too.It makes all the difference here.

Preparation time    20 minutes
Cook time             1 hour 20 minutes
Ready in                1 hour 40 minutes


  • 500 g lamb or mutton, bone in preferably
  • 1/2 cup oil or ghee
  • 600 g tomatoes,  chopped or pureed
  • 1 bulb garlic, minced
  • 2 tsp salt, or to taste
  • 2 tsp kashmiri red chilli powder
  • 1.5 tsp black pepper
  •  ginger minced ,1 thumb sized chunk 
  • 1 tsp chilli flakes
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 1 tsp onion seeds 
  • 2 green chillis, slit in half if you like your Karahi hot
  • 0.5 bunch coriander, chopped
  • Ginger cut into matchsticks, as much as desired

Cooking Instruction

Heat up your oil or ghee in a wok, cast iron skillet or karahi. Add the meat and fry on high, stirring constantly until all the meat has changed its colour.

Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away. Don't allow the ginger and garlic to colour too much.

Add all the spices and 1/1.5 cups of water for lamb and 2.5/3 cups of water for mutton. Bring to a boil, then turn the heat down to low and put to lid on.

Simmer for 1 hour for lamb and 2 hours for mutton. 

Keep checking during this time to ensure there is sufficient water and top up a little as and if required.

Once the simmer time is up, the meat should be 80% done and there shouldn't be much water in the pan.

The pan will look quite oily you can remove the oil at the end if you want.

Turn the heat to high. 

Add the tomatoes and Let this cook on high heat.

Stir constantly and scraping the bottom of the pan. The tomatoes will release A lot of moisture.

Keep stirring and just allow everything to concentrate.

Once the gravy looks wet but almost done and the oil is beginning to come to the surface, add in the chopped coriander and green chilli.

Turn the heat to low and allow this to simmer without the lid on for 5 minutes.

Garnish with additional chopped coriander and the matchstick cut ginger.

Serve with roti or naan.

How to Make Chocolate Cake Easily At Home For Birthday Parties

This cake recipe is Perfect for birthdays and parties.This is a really delicious and easy chocolate cake recipe. It is so moist and fudgy can be store well for 4 to 5 days.

Preparation time    30 minutes 
Cook time             30-60 minute
Serving                 10 person

Nutrient facts

Each serving provides 

  • 477 kcal
  • 6.5 g protein 
  • 56 g carbohydrates 
  • 25 g fat 
  • 2.5 g fiber 
  • 0.6 g salt.


For the cake

  • 225 grams  plain flour
  • 350 grams caster sugar
  • 85 grams cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250 ml milk
  • 125 ml vegetable oil
  • 2 tsp vanilla extract
  • 250 ml boiling water

For the chocolate icing

  • 200 grams plain chocolate

  • 200 ml double cream

Preparation Method

  • For cake add all the cake ingredients into a large mixing bowl except boiling water.

  • Now with electric whisk or wooden spoon beat the mixture very well to make smooth and well combined.

  • Now add the boiling water into the mixture but be sure the mixture remain smooth.The cake mixture will be very liquid now.
  • Now Preheat the oven to 180C to160C Fan/Gas.

  • Grease and line two 20cm/8in sandwich tins.

  • Now Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes. 

  • when top of cake is firm to the touch and a skewer inserted into the cake comes out clean.

  • Now immediately remove the cakes from the oven and let it get cool completely, still in their tins, before icing.

For the chocolate icing

  • Mix the chocolate and cream in a saucepan and heat it over a low heat until the chocolate melts.
  •  Remove the pan from heat and whisk the mixture until remain smooth and thickened.
  • Set aside to cool for 1 to 2 hours or until thick enough to spread on the cake.

  • To assemble the cake run a round bladed knife around the cake and inside of the cake tins to loosen the cakes. 
  • Now carefully remove the cakes from the tins.

  • Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

  • Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Monday, 4 May 2020

Mediterranean Chicken Recipe with Tomatoes and Green Olives | Perfect For Weeknight Dinner

Chicken breast recipe is very easy and delicious.All the ingredients are easily available in your kitchen and you do not have to go for shoping trips.Chicken breast recipe is kind of dish that you can certainly tweak to your liking. Adding a handful of spinach and parsley toward the end gives this Mediterranean chicken recipe just a little more brightness.


Boneless chicken breasts of equal size    4

Minced garlic or garlic paste                 2 table spoon
Salt and pepper                                 for taste

Dried oregano, divided                       1 tablespoon

Virgin olive oil                                    2 table spoon

Dry white wine                                   1/2 cup    

Lemon juice                                       1 table spoon

Chicken broth                                     1/2 cup 

Finely chopped red onion                     1 cup 

Diced tomatoes                                   1 1/2 cup 
Sliced green olives                                1/4 cup

Handful of fresh parsley, stems removed, chopped


Take 4 boneless chicken breasts and pat them dry,make the few slits on each side of chicken breast to house the garlic and spices.

Now spread the garlic on both side of breast and insert some of garlic into the slits.

Season the chicken breast from both side with salt,1/2 of dried  oregano and pepper.

Now take large cast iron skillet and heat 2 tablespoon of olive oil on medium high heat.

Brown the chicken from both sides.

Now add  white wine and heat it till it reduce by 1/2.

Then add lemon juice and chicken brot.

Reduce the heat to medium and sprinkle the remaining oregano on top.

Now cover the skillet with lid or with foil.

Now cook more for 10-15 minutes and make sure the internal temperature should be 165 degree f.

Turn the chicken over once.

Now uncover the top with chopped onion,olives and tomato.

Cover the lid again and cook more for only 3 minutes.

Finally add parsley and feta cheese.

It is ready to done and serve with light pasta or rice.

Note:   This is a recipe easy and quick to make, but if you want to prepare it one night in advance, you can. You will want to fully cook the chicken breasts in the skillet but do not add the toppings of tomatoes red onions etc. The next day or when u want to serve bring chicken to room temperature. Then warm it up in the skillet and add the toppings according to the recipe

Sunday, 3 May 2020

Homemade Vanilla Ice Cream | Best Taste Ever

Preparation time          40 minutes
Makes                         3 cups.

Vanilla Ice Cream is the most popular flavor of all flavor and equally liked by all ages and around world,if you have kids and do not like to give them ready made ice creams then this ice cream recipe is perfectly for you to prepare in this summer a give your kids a pleasure with a deliciously rich and creamy smooth ice cream. 


Cream    half and half cream   2 cup
Sugar White                           2/3 cup  
Egg yolk                                5 large
Vanilla extract                         1/2 spoon


  • Making vanilla ice cream start with custard base.
  • Take a small sauce pan and put half and half cream and vanilla extract.

  • Heat them on medium high heat to scalding point and make sure milk start to foam up.

  • Now remove the pan from heat.

  • In the mean while in a stainless steel bowl beat the egg yolk and sugar and mix them very well to make light and fluffy.

  • It can be done with wire whisk or hand mixer.

  • Now gradually pour the already scalding half and half cream into whipped egg yolk mixture.

  • Make sure keep whisking constantly so that eggs do not get curdle.

  • If any lump do form strain the mixture first before heating.

  • Now place the bowl over the saucepan of simmering water.

  • keep stiring constantly with wooden spoon.

  • Now cook on medium flame until custard get thicken enough to coat the back of spoon.

  • This technique is used to test when egg based custard or sauce is done.

  • Now immediately removed the custard pan from heat and continue to stir for few minutes to make sure it does not over cook.

  • Let it cover and let it get cool at room temperature

  • when it get cool place the custard in refrigerator for over night.

  • Then transfer the cold custard to the chilled container of your ice cream or cubes and process according to manufacturer guidance.

  • Once it is made, transfer the ice cream to a chilled container and store in the freezer.

  • If the ice cream becomes too hard place in the refrigerator until softened.

Friday, 1 May 2020

Chicken Manchurian Recipe | Original Restaurant Style

In summers when temperature is very hot  and nobody would  want to spend too much time standing in kitchen and cooking recipes that take long time, so this is not only time saving recipe but it  will also give you a great taste of food.

Today In this recipe we will cook chicken Manchurian with  pineapple and vegetable which will give you unique flavor.It is specially indo -chines dish most popular in subcontinent.

There are  many different ways  of  cooking Chicken Manchurian, everyone has their own style and ingredients,this one is a perfect fusion of spices best  suited for Pakistani food lovers.

Preparation time:             30 minutes
Cooking time:                   20 minutes
Ready in:                          50 minutes

Serving:                            4 people


500 gram chicken boneless

ingredients for marination

Garlic paste              1 table spoon
Egg                          1
Oil                           1 table spoon
Flour                       2 table spoon
White pepper           to taste

Ingredients for Sauce

Tomato ketchup          4 table spoon
garlic cloves                chopped  4
Caspian                      1 large
Chilli garlic sauce         3 table spoon
Lemon juice                1 table spoon
spring onion                 1 
Black pepper                as required 
Pine apple slice            4
Salt                            as required 
Worcester sauce          2 table spoon
white pepper              as required
Corn flour                  2 table spoon
Oil                             as required
Water                       1 glass

Instruction for cooking

Step 1

Cut chicken into small pieces.

now in a bowl mix flour,garlic powder,egg,black pepper,salt,white pepper and 1 table spoon of oil.

now marinate chicken into it for about 30 minutes.

Step 2

Now take a deep pan and heat oil on medium heat.

Fry the marinated chicken deeply and keep aside.

 Step 3

Heat 2 tablespoon oil in a pan and add  chopped garlic in it. 

Then add  pepper, spring onion and stir fry for few minutes.

Now add pineapple chunks and stir fry for 2 more  minutes.

Add already fried chicken and keep stiring in the ketchup,chili garlic sauce,black and white pepper and salt.

Add a glass of water and cook for 3 minutes more.

Add Worcester sauce and simmer for few minutes.

Dissolve well corn flour in little water and add to the sauce while stirring.

keep stirring until sauce is thickened.

Just before serving add a few drops of lemon juice and dish it out.

Delicious Chicken Manchurian is ready to serve. 

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