Saturday, 6 January 2018

Special Dhaba Style Karahi recipe

Here is a special Dhaba style Mutton Karahi recipe that you can try at home, I don't add water in it. Please do try this at home and let me know how it goes.


goat/lamb (washed) 1/2 kg
ginger garlic paste 1 tbsp
Oil 1 to 2 serving spoons
tomatoes (chopped) 4 (medium sized)
roasted, crushed cumin 1 tbsp
roasted, crushed corriander seeds 2 tsp
whole spice powder 1 1/2 tsp
turmeric powder 1/2 tsp
lemon juice 2 tsp
red chilli powder 1 tsp
crushed red chilli 1/2 tsp
black pepper powder 1 tsp
salt to taste
green chillies 3,4
fresh corriander 1/4 bunch
fresh ginger 1 inch piece (julian cut)

Cooking instructions:

Take a wok and heat oil on medium heat.
Add ginger/garlic paste and stir until color changes.
Now add meat and cook for five minutes or unil the color changes.
Now add all the spices (cumin,corriander seeds,whole spice powder, red chilli powder and blackpepper and cook for one minute.
Now add tomatoes, cover the lid and lower the heat.
Let it cook for around 30 minutes or until the meat in tender.
Keep checking and don't add water unless required.
After 30 minutes, remove the lid and stir everything upside down.
You can remove the tomato skin if you want and keep cooking until the mutton is tender.
Now sprinkle 1/2 tsp whole spice powder (garam masala) and add fresh julian cut ginger, chopped green chillies and fresh corriander.
Cook on low heat for another 4 - 5 minutes and serve with hot naan and raita.

Friday, 5 May 2017

Authentic Nawabi Hyderabadi Kachi Biryani recipe

This is an authentic Nawabi Hyderabadi Biryani recipe.
Kachi Biryani is one of the very popular and delicious of all Biryanis. It is cooked using slow cooking Dum method. Below is a very special recipe of Kachi Biryani or Hyderabadi Dum Biryani recipe:


  • Rice 4 cups or 1 kg
  • One chicken 12 - 16 pieces or 1 kg mutton
  • Curd - half cup
  • red chili powder 2 tsp
  • Onion 3 - sliced into thin pieces
  • Ginger/Garlic paste 1 tbsp
  • oil one cup
  • salt 1 1/2 tsp or to taste
  • cinnamon stick - 1
  • green cardamoms 4 - 6
  • cloves 4
  • saffron one pinch or as desired
  • yellow food color one pich or as desired
  • fresh mint
  • fresh coriander
  • Lemon juice 2 - 3 tbsp 
  • green chilies (small) around 6 - 8

For boiling the basmati rice:

  • black caraway seeds (kala zeera) 1 tsp
  • cinnamon one stick
  • salt 1 tbsp
  • Bay leaf one or two leaves

Cooking Method:

  • Fry onion slices in a wok in one cup of oil until golden brown and take out.
  • Take a bowl and marinate chicken or lamb with ginger/garlic paste, red chili powder, salt, half of the fried onions,  1/2 cup oil (which was used to fry onions), cinnamon, cloves, green cardamoms, curd, lemon juice, chopped mixture of green chilies, fresh coriander and mint leaves.
  • Now mix all the ingredients in the bowl and let the chicken marinate for two to three hours.
  • Boil soaked basmati rice with salt, black caraway seeds (kala zeera), bay leaves, cinnamon and green cardamoms.
  • Drain the water from rice when they are 1/3 rd  done and set them aside.
  • Now take a bigger cooking pot and add layer of marinated chicken or lamb, then rice.
  • Pour 2 - 3 tbsp oil on rice (from left over oil which we used for frying the onions).
  • Sprinkle brown onions, chopped fresh coriander and mint.
  • Add saffron and yellow food color mixed in water.
  • Now seal the cooking pot lid tightly and turn the heat on.
  • Start from flame on high heat for first couple of minutes, once you hear some noise from the pot as it starts cooking, set the flame to low.
  • Cook on low flame/heat for around 15 minutes it you are cooking chicken, if its mutton cook it for around 30 - 35 minutes.
  • This special Nawabi Kachi Biryani is served with raita.

Sunday, 23 April 2017

Hunza bread recipe

As per people of Hunza, their food is their medicine! One of the very famous traditional food from the majestic Hunza Valley is Hunza Bread which is very simple and easy to cook. It is very healthy and yet very tasty on the other end as well. Below is the recipe of Hunza bread if you want to try at home:


2 cups water
2 lbs of natural broken wheat or 2 lbs millet flour
3⁄4 cup canola or apricot oil
3⁄4 cup of natural unrefined sugar
8 ounces honey
8 ounces molasses
2 ounces soymilk powder (half cup)
1⁄2 teaspoon sea salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground nutmeg
1 teaspoon baking powder (non aluminium)
6 - 8 dried diced apricots
1⁄4 - 1⁄2 cup raisins

Cooking Method:

Mix all the ingredients.
Grease and lightly spread flour on cooking pan or baking tray with about 1 inch high sides  (12 x 16" cookie sheet).
Pour the batter in the pan half an inch thick over the base.
Bake at about 300°F (150°C.) for an hour. After cooking, dry the bread in the oven for around two hours at a very low heat ~ 90°F (50°C). After it is cooled tip out and cut into approx 2 inch x 2 inch.
This HUNZA DIET BREAD is delicious and it will really help you to lose weight.

Sunday, 7 August 2016

Weight loss Tea recipe

Weight loss green Tea

 1/2 tsp carom seeds 
 1/2 tsp fennel seeds 
 1/2 tsp green tea leaves 
 1 small piece of cinnamon 
 1 small piece of ginger
  some fresh mint leaves
 1/4 lemon


Boil water till it simmers. 

Add green tea leaves, carom seeds, fennel seeds, cinnamon and ginger. 

Turn the flame off cover the pan for 5 minutes. 

Let it cool and keep it in a thermos. 

Add few drops of lemon long with some fresh mint leaves and drink two, three cups of this green tea every day and walk for at least 45 minutes to achieve your weight loss goal.

Please note that you need to minimize your intake of oily/fatty food, bakery items and sweets if you want to loose weight.

Friday, 18 September 2015

Pakistani Chicken corn soup recipe

Chicken corn soup - Pakistani style

  • 100 gm boneless chicken (small cubes)
  • 1 egg (beaten)                                          
  • 4 tbsp. corn flour
  • Salt (to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 3 cups chicken broth
  • 1 carrot
  • 1 spring onion
  • 1 cup sweet corn kernels
  • Add boneless chicken in 3 cups broth, add carrot and spring onion, cover the lid and cook it for 10 - 15 minutes or till the chicken is tender.
  • Now take out the vegetables from the broth.
  • Add salt,sweet corn kernels, black pepper and white pepper in the broth.
  • Dissolve corn flour in 1/2 cup water and pour that in soup slowly and stir continuously to avoid lumps.
  • Now take of the flame and add the beaten egg in the soup slowly and stir the soup continuously to form threads.
  • Serve soup with chili sauce, vinegar and soya sauce.

Friday, 27 March 2015

Hunza Daudo soup recipe

Traditional Chapsae Doudo recipe:

This meat soup is simple mountain fare that can be adapted to nearly any type of meat—and it takes care of old bread.

30 ml (2 Tbs) cooking oil 
1 big onion, chopped
pinch of turmeric
200 gr (7 oz) meat (mutton is traditional in Hunza)
1 tsp salt 
750–800 ml (≈3½ cups) water
2 chappatis, sliced
Chapsae Doudo
In a saucepan, heat the oil and fry the chopped onions until they become transparent and start to brown. Add a pinch of turmeric. Cut the meat in small chunks and add it to the onions. Continue frying for about 5 minutes, stirring frequently until the meat is well browned.
Add salt and water and bring to a boil. Lower heat, cover and simmer for about 15 minutes until the meat is well cooked. Add sliced chapatis and cook for a few more minutes.

* Source:

Thursday, 12 March 2015

Dhaba style daal fry recipe

Dhaba Style Daal mash fry recipe

Daal fry is a very famous dish served in dhaba style hotels in Karachi, here is the authentic daal mash fry recipe taken from one of the dhaba:

Dhaba Daal maash fry
Daal mash fry

white maash daal 1 cup
water 2 cups
red chillies (dried, whole) 5
turmeric powder 1/2 tsp.
salt  to taste
ghee/butter or cooking oil
sliced onion 1
chopped tomato 1
red chilli powder 1 tsp.
Whole spice (garam masala) powder 1 tsp.
sliced ginger paste a pinch
sliced green chilli
fresh coriander - for garnishing

Cooking Method:

Soak mash daal for couple of hours in water.
Boil daal in 1.5 cup water, add dried whole red chillies and turmeric.
When daal is done and dry, add salt otherwise if you add salt early in the process the daal takes more time to get done.

Now in another pan, add ghee and onion. When the onions are half fried, add tomato.
When tomato starts drying. Add chilli powder and whole spice powder (garam masala). Let it cook for couple of minutes.

Now add this mixture to the other pan having daal.
Sprinkle sliced ginger, green chillies and fresh coriander leaves.
Mix and cook for another couple of minutes, serve with naan.

Note: Please note that in order to get dhaba style taste daal needs to be well done (well cooked) and dried.