Spicy Food

Chana Daal

Chana Daal  is a common dish for breakfast in Pakistan. It is eaten with puri or naan  Chana Daal Ingredients:  Oil ¼ Cup Cumin seeds 2 teaspoons Cloves 3 Cinnamon stick 1 Onion chopped 1 large Garlic paste 1 tablespoon Tomato chopped 1 large Red chili powder 1 teaspoon or to taste  Salt 1 teaspoon or to taste Coriander powder 1 teaspoon Turmeric powder ½ teaspoon Green chilies chopped 2-3

Mash Daal with Tadka

Mash Daal is Awesome when it is made spicy  Mash Daal with Tadka Ingredients:  Ghee ¼ Cup Cloves 5-6 Black peppercorns 6-8 Ginger julienne 1 inch piece Onion chopped 1 medium Garlic crushed 1 tablespoon Green chilies 2-3 Tomatoes grinded 2 medium Asafeotida powder ¼ teaspoon Red chili powder 1 teaspoon or to taste Turmeric powder ¼ teaspoon Salt 1 teaspoon or to taste White lentil gram 250 gms (soaked

Sofiyani Biriyani

Try this tasty, delicious biriyani at home  Sofiyani Biriyani Ingredients:  Cooking oil 1 tbs Garlic 8 cloves Green chilies 14-15 Almonds 14-15 Cloves 5-6 Green cardamom 10-12  Nutmeg ½ piece Mace 1 piece Mutton mix boti 750 gms  Lemon juice 1 & ½ tablespoons Ginger garlic paste 1 & ½ tablespoons Salt 1 & ½ teaspoon or to taste Yogurt whisked 1 Cup Cumin seeds 1 teaspoon Garam masala powder

Potato Dum Biriyani

Potato plus rice. Best combination ever  Potato Dum Biriyani Ingredients:  Potatoes peeled ½ kg small Yellow food color 1/4 teaspoon Cooking oil 2-3 tablespoons Salt 1 pinch Yogurt whisked 1 Cup Red chili powder ½ tablespoon or to taste Knorr chicken powder 1 sachet (10 gms) Garam masala powder 1 teaspoon Turmeric powder ½ teaspoon Coriander powder 1 tablespoon Salt 1 teaspoon or to taste  Nutmeg & Mace powder 1/4

Hyderabadi Khatti Daal

Enjoy the sourness in Hyderabadi khatti daal Hyderabadi Khatti Daal Ingredients:  Split pigeon peas – 150 grams Orange lentils – 85 grams Water – 800 milliliters Garlic paste – 1 tablespoon Ginger paste – 1 tablespoon Turmeric – 1 teaspoon Salt – 1 teaspoon Tomato – 240 grams Water – 700 milliliters Green chili – 3 – 4 Coriander powder – 1 teaspoon Red chili – 1 teaspoon Garam masala

Haleem

Haleem is the mixture of lentils. Not everyone is a fan of daal(lentils) but they will eat the haleem  Haleem Ingredients:  1 cup Porridge ½ cup Split chickpeas (Soaked) ¼ cup Split green gram (Soaked) ¼ cup Split red lentil (Soaked) ¼ cup Rice (Soaked) ½ cup White Lentil (Soaked) ¼ cup Barely (Soaked) Water as required 2 teaspoons Turmeric 1 cup Oil 1 large Onion 1 tablespoon Ginger garlic

Crispy Okra

Enjoy the crispy okra  Crispy Okra Ingredients:  Okra 250 gms (washed & pat dry) Red chili powder 1 teaspoon or to taste Garam masala powder 1 teaspoon Turmeric powder ¼ teaspoon Salt ½ teaspoon or to taste Coriander powder ½ teaspoon Gram flour 2 & ½ tablespoons Oil for frying Preparation:  Wash, pat dry and slice okra vertically into 4 pieces. In a bowl, add okra, red chili powder, garam

Saag Gousht

Pakistani Cuisine. Pakistani style saag gousht. Give it a try  Saag Gousht Ingredients:  Water 2-3 litres Fresh mustard leaves 2 kg Green chilies 3 Mustard oil 1 Cup Cloves 8-10 Cinnamon sticks 2 Whole black pepper 10-12 Green cardamom 2 Black cardamom 1 Cumin seeds 1 teaspoon Beef boneless cubes ½ kg Onion sliced 1 large Ginger garlic paste 1 & ½ tablespoons Coriander powder 1 tablespoon Turmeric powder ½

Bang Bang Batata

Try this potato dish with semolina at home  Bang Bang Batata Ingredients:  Water – 1.5 litres Baby potatoes – 500 grams Semolina – 15 grams Salt – 1 teaspoon Sugar – 1 teaspoon Chili flakes – 1 teaspoon Turmeric – 1/2 teaspoon Ghee – 25 grams Garlic – 1 tablespoon Green chili – 1 tablespoon Coriander – 10 grams Preparation:  Take a skillet, add 1.5 litres water and bring it

Parda Pulao

Just give it a try  Parda Pulao Ingredients:  Pulao: Ghee 1/4 Cup Cloves 3-4 Cinnamon sticks 2 Green cardamom 3 Black peppercorns 10-11 Cumin seeds 1 teaspoon Bay leaves 2 Onion sliced 1 medium Mutton mix meat ½ kg Ginger garlic paste 1 tablespoon Green chilies paste 1 tablespoon Fennel seeds powder 1 teaspoon Coriander powder 1 teaspoon Salt 1 teaspoon or to taste Water 3 Cups or as required