Monday, April 18, 2016

Besan ki Roti (Gramflour flat bread)

Asslamo Alaikum,

Besan or Gramflour is one of the most used flour in desi families ,its really amazing how so many different dishes you can create with it for example a big variety of Pakoras,fried snacks like Sev ,flat breads,naan,pancakes,karhi  ,dhokla, papar and many more!!

Besan is said to have lots of benefit for diabetic patients a it  leads to reductions in blood sugar and insulin concentrations and its gluten -free too.

Today I'm sharing a recipe of besan ki roti which i grew up eating and enjoyed it a lot, specially with the chutney or salad mixture made with chopped up onions,green chillies ,salt and mustard oil yummy!!




Besan or gram flour   2 cups

whole wheat flour   1 cup

Onion 1/2 finally chopped

Cumin seed or Zeera   1 tsp

Ajwain or carom seed 1/4 tsp

Cilantro chopped  1/2 bunch


green chili chopped 1/8 cup or to taste


Oil 2tbsp


                                                Mix together besan,whole wheat flour,onion 
                                           cilantro,cumin seed,Ajwain,salt , Oil and green chili

Now ad water little by little forming soft sticky dough,

let it rest in the fridge for 15-20 mins so easier to handle


                                   Heat a tawa or griddle on a medium high heat

                                   make 5-6 medium sized balls from the dough

roll out the ball to form a 8 inch thick flat bread use 

wheat flour for dusting and easier rolling as dough is going to be very sticky

Put the bread on the hot  griddle  

let it cook for 2-3 min until you see brown speck on the bottom side

turn it over and cook the other side

to make onion and green chili chutney

 mix together 1/2 chopped onion,green chili,little bit chopped cilantro and salt

then add 1/4 cup mustard oil 

                                  Serve hot rotis with the chutney and enjoy!!!

Sunday, April 10, 2016

Chicken Samosa

Assalamo Alaikum,

I wanted to share this post that i make me quite excited with my fellow readers,
"As we enter the month of Rajab, we are reminded of the need to prepare for the blessed month of Ramadan.

"The month of Rajab is the month of planting, Sh'aban the month of watering and Ramadan the month of harvesting."

"The month of Rajab is like the wind, Sh'aban is like the rain clouds and Ramadan is like the rain"

This is a beautiful reminder. We cannot expect to harvest in Ramadan if we fail to plant the seeds of goodness in Rajab and nurture the goodness in Sh'aban.
O Allah, bless us with the ability to work righteous deeds in this month and the next. Help us reach Ramadan in a state that we are ready to harvest.
(Abu Bakr Muhammad bin 'Omar al-Warraq al-Balkhi al-Hakim (d.243 AH), quoted by Ibn Rajab al-Hanbali (d.795 AH) in his book regarding the virtues of the different months and the deeds one should strive to carry out in them; Lataif al-Ma'arif)" 

Ramadan is coming oh!! i cannot wait for Ramadan,MashAllah this month somehow puts a magical spell on me for example the stuff i struggle to do during rest of the year Ramadan makes it easy on me my spiritual energy becomes amazing ,this Ramadan I'm praying that  i have the same energy all year long in Sha Allah:).So i'm starting early as above quote states and in sha Allah with the help of Allah Subhana wa tallah!!

Food is an important part of Pakistani family and every occasion has its own special dishes like samosas if i make samosa other then Ramadan everybody would say it feels like Ramadan,
Ramadan is incomplete without Samosas. I'm sharing my tasty chicken samosas which i usually make ahead of Ramadan in large quantities (as i can be easily frozen ),so i have to spend less time cooking and more time praying in sha Allah.

Chicken Samosa


All purpose flour  2 cups
salt 1 tsp or to taste
oil or ghee     4 tbsp
water enough to make a semi soft dough

Chicken Qeema  1 pd
Onion sliced one medium
Oil 2 tbsp
Ginger paste  1 tsp
Garlic paste   1 tsp
Chili powder  1 tsp
Turmeric powder 1/4 tsp
Salt to  taste 
Cumin seeds   1/2 tsp

Oil        2-3 cups

Mix Flour and salt together
then add oil and mix thoroughly
now add water little by little to form a semi soft dough (not very hard and not very soft)
leave to rest for at least 15 mins.

In a saute pan heat oil for filling and add sliced onion
fry until golden brown

Now add chicken qeema and then ginger and garlic paste ,

Add chilli powder , tumeric,salt and cumin seeds, cook on high until brown 

Lost the picture of ready qeema :(

Make golf ball size  balls from the dough and using rolling pin roll out the balls in  8inch circle

Cut in the middle of the circle
Fold one side over like this
then apply water on the side and flip over the other side ,pinch it from top to bottom so it sticks

hold it in your hand like a cone 

add about 2 tbsp of filling and apple water on top edges of the samosa 

press together the mouth of samosa to close it so it wont open up while frying, at this point you can place the samosas on a flour tray and freeze until hard ,then place them in zip-lock bag and defrost and fry as many as you want ( you can freeze samosas in layers on a tray by using wax paper or plastic bag in between)
 Heat oil in a deep wok or Karahi on medium high heat and then fry samosas on medium low until golden brown

strain them out in big strainer to remove excess oil
Serve hot with delicious green chutney and enjoy!!

Sunday, April 3, 2016

Lauki Ki Bhujia (Bottle Gourd Stir fry )

Assalamo Alaikum,

Narrated Ishaq bin ‘Abdullah bin Abu Talha:

I heard Anas bin Malik (radiallaahu `anhu) saying, “A tailor invited Allah’s Apostle (sallallaahu `alayhi wasallam) to a meal which he had prepared. ” Anas bin Malik (radiallaahu `anhu) said, “I accompanied Allah’s Apostle (sallallaahu `alayhi wasallam) to that meal. He served the Prophet (sallallaahu `alayhi wasallam) with bread and soup made with gourd and dried meat. I saw the Prophet (sallallaahu `alayhi wasallam) taking the pieces of gourd from the dish.” Anas (radiallaahu `anhu) added, “Since that day I have continued to like gourd.”

Our Beloved Prophet (sallallaahu `alayhi wasallam) loved Lauki so thats why i love it and additionally this has lots health benfits too.Bottle gourd (Lauki) is one of the least calorie vegetable, providing just 14 calories per 100g.Bottle Gourd facilitates easy digestion and movement of food through the bowel until it is excreted from the body. Thus, it helps in relieving indigestion and constipation problems.In addition, the vegetable is also a moderate source of thiamin, niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as calcium, iron, zinc, potassium, manganese and magnesium.(source:

With all that said now we should get to our recipe that is very easy and simple yet delicious.Me and husband really enjoy it with hot chapatis but goes great with plain Basmati rice and Daal also.


Lauki Ki Bhujia


Lauki (Bottle Gourd) 1 medium size

Onion sliced 1 small

whole dried red chili 1-2

salt to taste

oil 2 tbsp


Heat oil in a wok and then add whole red chilli fry for bit

then add sliced onions fry until golden brown,take out using slotted spatula set it aside
peel and cut the bottle gourd into cubes ,here you can a easy method i have used to cut that is after peeling i cut lauki in halves and place them on a cutting board cut side down

then cut them first vertically and then horizontally to form cubes ,in this way you can cut a lot in less time.

then add the cubed lauki in same oil and cook on high for 2-3 minutes , then add salt and brown onions cook for another 2-4 minutes

 cover and cook on low heat  until tender ,if you feel there is lot of liquid cook uncovered on high until water has dried up a bit.

Serve with hot chapatis and enjoy!!

Thursday, February 25, 2016

Shami Kabab (Beef Patties)

Asslamo Alaikum,

With such a busy life MashAllah there are some days when you miss your home country a lot where its much easier with  family support or just keeping a maid won't be very expensive right or you can just wish for a magic wand  that you  wave  and all the dishes, laundry ,cleaning and food are done!! but we don't have any of these luxuries  here in a far far away land( sighh... )

I think i should get back to reality that there is a huge load of laundry, dishes to wash and food that needs to be prepared but there comes a aha moment when you remember you have some shami kababs in your freezer,ok let me explain you the importance of shami kabab in the freezer of a desi (or mostly Pakistani) homemakers  is that you can fry them when you have an unexpected guest , or you want a quick meal you can make Shami burger, Shami sandwich , Shami kabab  with daal and chawal(Riceor just shami kabab with ketchup you will survive !!(in sha Allah)
So i would recommend you to make some of these and have them in your freezer so when you are in a situation like me right now,there will be no magic wands needed at least for the food!!(right)




Stew beef 2 pd

Chana daal 2 cups  ( washed)

Onion 1/2 medium sliced

Ginger 1 inch piece

Black pepper corn 10-12

Whole red chilies  3-4

Cloves  6-8

Bay leaf  2-3

Cinnamon stick 1/2 inch

Black cardamom  2

Green cardamom 1-2

Cilantro 1 bunch chopped

Onion 1/2 medium chopped

Green Chilies  3-4 chopped

Salt to taste

Eggs  1-2

Oil for shallow frying


In a pressure cooker ( you can cook it in a regular pot but it will take longer) add  meat,chana daal,sliced onion,whole spices i.e black pepper,cloves,bay leafs,cardamom and cinnamon
Also add whole red peppers and ginger

Add enough water to cover meat  and cook on high for 30 mins until meat is completely tender

Cook on high to dry up any leftover water

Let this mixture cool,remove bay leaf  ,cinnamon stick

In a food processor grind the mixture until smooth and you see no big pieces.check for salt right now before you add raw egg

Add in an egg ,chopped cilantro,green chillies and onion

Now shape them into patties small or large your choice

Place them on a tray and freeze them ,after completely frozen put them in a ziploc bag and fry whenever you need.

There two ways to fry one is after defrosting  shallow  fry them until brown and crispy yum!!

Second way is to after defrosting dip it in whisked eggs and shallow fry ,these kind are mostly used between toasted buns  with  onion,salad,tomatoes,green chutney and ketchup yum yum that's called Shami burger!!

Monday, February 15, 2016

Boneless Chicken Yakhni Pulao (Boneless Chicken Broth Pilaf)

Asslamo Alaikum,

Growing up in Pakistani family, food has always been a big part of our lives actually if I say that our lives revolves around food won't be a lie . Thinking about it right now when I'm a little conscious about what I'm eating we ate lots of unhealthy food but still it was mostly from scratch homemade and with lots of love and care ,I believe that we cannot even compare those delicious food with our so called healthy food available in store home cooked is always best and is going to be best forever:)

             Today 'm sharing with you a little easier version of my all time favorite comfort food that is Yakhni Pulao ,i bet if you have ever had Yakni Pulao you know that goat Yakhni Pulao taste much better then chicken one !! Today's boneless chicken Pulao will taste if not better same as goat Pulao ( which take longer cooking process) as I'm using beef broth which i had made earlier..

in sha Allah.Before I get started  with another rant lets get to our tasty recipe!!

Boneless Yakhni Pulao


2 pd boneless chicken leg

1 medium Onion Sliced thinly

!/2 cup yogurt

1 bay leaf

6-8 cloves

6-8 black pepper corn

2-4 green cardamom

1-2 black cardamom

1/2 tsp ground nutmeg

1/2 tsp ground mace

 2 cups Basmati Rice

2 tbsp ginger paste

2 tbsp garlic paste

3 cups Beef broth

Salt to taste

2  green chillies

1/4 cup oil or butter

fried onions (optional)

chopped mint leaves (optional)

Wash and soak the rice for atleast an hour

In a big pot heat oil or butter and fry onion until golden brown

Add whole spice and fry until fragrant

Now add chicken and fry until light brown

Now add ginger and garlic paste and fry some more

Then add green chillies,nutmeg ,mace and yogurt and cook it covered on medium heat until almost tender

Now add soaked rice and cook on medium heat for 2 mins

Now add broth and bring to boil

And then lower heat and cook on simmer until all the water is absorbed and rice is tender

With light hand and slotted spatula mix the rice around garnish with fried onions and chopped mint leaves

Serve with Raita and salad and enjoy!!


Tuesday, February 9, 2016

Khari Maash Ki Daal (Whole White lentils)

Assalamo Alaikum,

                             "The life of this world compared to the hereafter is as
                               if one of you were to put his finger in the ocean and
                               take it out again then compare the water that remains
                               on his finger to the water that remain in the ocean"
                               Sahih Muslim(2858) 

After reading this hadith i feel so ashamed that how much we have indulged ourselves in this world which is like literally nothing ,we are like travelers and don't know when our journey is going to end next second ,next day ,next month or next year so we should work hard to spread happiness and peace everywhere and try to bring peace within ourselves also .

Today I'm sharing with you guys a very simple,protien rich,energy booster and yet delicious dish, by the way some people in my home might think this as not very appetizing dish but for me i can even eat this lentil dish on its own but this with hot hot chapatis is even more amazing !!

 “Linking this post to MLLA #92,  conceptualized by Susan and hosted by Lisa.”

Khari Maash Ki Daal (Whole White Lentils)


Dry Maash Daal  1 cup 

Water 2 cups

Salt to taste

Butter or Oil  1/4 cup

Onion 1 medium thinly sliced

Garlic 5-6 clove thinly sliced

Whole red chillies   2-3

chopped fresh mint leaves 1/4 cup


Soak lentils in warm water for 2-3 hrs

After soaking Drain out excess water

Now boil daal in 2 cups water and salt, first you will see thick white foam on top remove it with a slotted spoon

When lentils are tender ,Drain if any excess water remaining

Take out lentils in a serving dish

Heat butter in a deep frying pan,Add whole red chillies fry for bit then add garlic slice 

When garlic slices are light brown add onions and fry until golden brown

Now add this to Maash daals

Now add chopped mints leaves and serve with hot chapatis and enjoy!!

Other Maash Daal recipe you might like here !!