Hummus recipe:

Hummus is a very famous and common starter dish made mainly with chickpeas, good thing about it is that it is very easy to prepare.

Ingredients:

Hummus

• 1/2 kg  chickpeas
• 4 tsp. tahini
• 2 garlic cloves, crushed
• 1 tsp. crushed sea salt
• 6 tbsp. extra virgin olive oil
• 3½ tbsp. lemon juice (freshly squeezed)
• Paprika
• Coriander or parsley leaves (optional)

 

 

 

         Method: 

 

• Wash and rinse the chickpeas in cold water for couple of hours
•  Boil the soaked chickpeas until they are tender.
• Allow them to cool down.
• Now tip them into the food processor.
• Add tahini, crushed garlic, salt, lemon juice and seven tablespoons of  liquid from the boiled chickpeas.
• Turn on the food processor and slowly pour in the olive oil while it runs.
• When the mixture is fully combined and smooth, tip it into a serving dish.
•  Drizzle with some more extra virgin olive oil on top and decorate with a few whole chickpeas.
• Sprinkle little paprika powder and finely chopped coriander or parsley leaves.
• Enjoy it with Arabic bread (Khubuz).

 

Chicken hot and sour soup recipe

Hot and Sour Soup Recipe:

Ingredients: 

• One Chicken breast piece./ 6 or 7 Medium size pieces of chicken
• Garlic powder half table spoon

  

  hot and sour soup

• White paper 1/2 tsp
• Sugar 1/2tsp.
• Chinese Salt (ajinomoto) 1 tsp.
• Green Pepper. ( one small, chopped)
• 1 Carrot (small chopped)
• Cabbage and Green Onion ( chopped into small pieces)
• 2 eggs, beat and add salt and crushed red chili in it.
• Vinegar 4btsp.
• Soya Sauce. 4btsp.
• Chili sauce 4 tbsp.
• Corn Flour 5 tbsp.
• Oil  5tbsp.

Method:

• First wash the chicken well and put it in a cooking pan.
•  Add 3 glasses of water and 1 tsp. salt and place the pan on to the burner on medium flame.
•  When the water dries to half then separate the bones.
• Now pour oil in the pan also add green pepper, cabbage, carrot and spring onion  and fry for around 5 minutes.
• Add chicken in the soup and mix 4 tbsp. corn flour in the soup and stir this solution slowly.
•  Add the beaten eggs in the soup while stirring.
• Pour vinegar and soya sauce in it, also add  chili sauce and ajinomoto and stir
• Soup is ready to serve..

Chicken Chargha recipe

Ingredients:



Chicken Chargha

Chicken: 1 whole (skinless)
Ginger- garlic paste: 2 tbsp.
Lemon: 2 - 3
All spice (Garam masala) powder: 1 tbsp.
Red chili powder: 1 - 2 tbsp. (as per your taste)
Turmeric powder: 1 tbsp.
Cumin powder: 1 tbsp.
Red crushed chili flakes: 1 tsp.
Salt – to taste
Chat masala: around 1/2 tsp. (for garnishing)
Oil – for frying

Method:

1- Wash chicken and make deep cuts
2- Apply salt, ginger, and garlic paste and lemon juice
3- Now steam this chicken for 20 to 25 minutes, once done, let it cool down completely.
4- In same bowl (which was used for marinating) put all the remaining spices (except chat masala) in 1 tbsp. ginger garlic paste.
5- Add 1 tbsp. of oil and mix it well, then apply on chicken inside and outside and leave it for at least 15 minutes.
6- Now take a wok, pour oil, heat it up,
7- Now fry chicken in hot oil with the help of a spoon (chicken should be resting on the spoon)
8- Take another spoon and pour hot oil on chicken until it become golden brown.
9- Once done, take it out from oil, sprinkle chat masala on it.
10- Serve hot with bread or rice.

Kashmiri Chai (Tea) recipe

Authentic Kashmiri Noon Chai recipe:

Good for 4 - 6 people

Ingredients:

Kashmiri Noon Chai

Water 4 -6  cups
Milk 1 - 2 cups
Sugar (optional) to taste
Green cardamoms 4 - 6
Salt to taste
Baking Soda 1 - 2 pinch
Green Tea - 2 tsps.

Method:
1. Heat 5 cups of water in a big sauce pan because you will need to use a spoon to pour/re-pour the mixture from the top. Once it starts boiling, add 2 tsps. of green tea leaves and cardamoms.
2. Lower the heat to medium and keep boiling for at least 10 - 15 minutes, the mixture will reduce to about half.
3. Add 2 pinches of bicarbonate soda (meetha soda), this will create the pink shade in the Kashmiri tea. Let it boil for about 5 - 10 minutes on medium flame  and it will turns dark brown/red color.
4. Take 3 cups of cold water and add it slowly while taking a cup and pouring/re-pouring the tea from height, it will create a slight froth on the top of the tea. Keep doing this for 5 - 10 minutes and you will notice that as you keep on doing it, the color will turn more red.
5. Once the color turns red, add milk to taste (I added about 1 - 2 cups but you can add more); add pinch of salt, sugar to taste.
6. Once color is pink as per your liking after mixing milk you can pour it in team cups/mugs.
6. Add crushed almonds & pistachios for garnishing. You can add fresh cream on top as well.
Please note that authentic Kashmiri tea is salty and they don't add sugar but its up to you if you like it salty or with sugar!

Best Delhi Nihari recipe (old dilli Nihari recipe)

Authentic Beef Nihari recipe:
Nihari is a popular Mughal food from eighteenth century. Word Nihari came from Arabic word Nahar which means morning, it is also pronounced as Nahari. Traditionally Nihari was cooked slowly over night and eaten as


Beef Nihari

breakfast in early chilly mornings (as the name suggests, its a morning food) but you can enjoy it in lunch or dinner. This is a spicy stew with wonderful flavors and aromas of different spices. Nihari is considered as most popular dish in Pakistan along with Biryani. Here is how to cook nihari at home (this is old Delhi or Dilli Nihari recipe):

Ingredients:

beef 1 kg with marrow bones (Nalli)
salt 1 tsp
red chili 1 tsp
turmeric powder 1/2 tsp
crushed corriander 2 tsp
cooking oil 1 serving spoon
ginger paste 1 tbsp.
garlic paste 1 tbsp.
crushed/ground fennel 2 tbsp.
dried ginger (sonth) 1 tbsp.
flour 1/4 cup
cumin 2 tbsp.
black cumin 2 tsp.

Method:
 To cook beef nihari or nehari follow the below instructions:

• Heat oil in a pot
• Add meat and fry it a little.
• Add salt, chili powder, turmeric, coriander powder and ginger paste.
• Mix it well and add some water, mix plain flour in half cup of water and add this to meat.
• Mix all the remaining spices and then add them to meat .
• Add 5 - 6 cups of water and cover the pot, leave it on low flame.
• Cook it for 5 - 6 hours.
• To Garnish fry onion slices in a little oil until it become golden then add it to nehari.
• Also garnish it with fresh ginger and green chilies.
• Serve with Naans or sheermal.

Mango Lassi recipe

Indian Mango Lassi recipe:

Mango Lassi

Mango lassi, an Indian drink made using Mango and yogurt. It is essentially a smoothie made with mango and yogurt. I always order one when out to eat at an Indian restaurant, it's really quite easy to make.


Recipe:

Ingredients:

1 cup fresh plain yogurt
1/2 cup milk
1 cup mango pulp or chopped mango (peeled and stone removed)
4 teaspoons sugar or to taste
1/2 cup crushed ice or ice cubes
A pinch of ground cardamom (optional)

Method:

1- Put mango, yogurt, milk, sugar, crushed ice (or ice cubes) and cardamom into a blender and blend for 2 minutes
2- Now pour this blended mixture into individual glasses and serve.

Kata Kat (Taka Tak) recipe

Kata Kat recipe:
Kata kat or taka tak is a traditional Pakistani recipe popular all around the world. You can find very

best Kata kat in burns road, Karachi or Lakshmi Chowk, Lahore (notice the name difference in both the places) but taste will be as good as it can be. Below is the recipe you can try at home any time specially on Eid al-Adha (Eid ul-Azha).

Ingredients:

lamb/mutton heart 250 grams
lamb/mutton kidney 250 grams
lamb/mutton liver 250 grams
lamb/mutton brains 2
yogurt 2 cups
fresh coriander leaves
garlic ginger paste 2 tbsp.
green chili 6 – 7
butter ½ cup
Black pepper 1 tsp. (crushed)
dry Fenugreek 1 tsp.
whole coriander 1 tbsp. (roasted and crushed)
cumin seeds 1 tbsp. (roasted and crushed)
crushed red chili 2 tbsp. or to taste
salt to taste

Cooking Method:

1. Wash and cut heart, liver and kidney into small cubes.
2. Boil two cups of water with half teaspoon turmeric (haldi) in a suace pan..
3. Now add lamb brains and boil for 3 to 5 minutes.
4. Heat butter on griddle and add ginger garlic paste, heart, liver, kidney and yogurt in it.
5. Cover and cook for a while..
6. When heart, kidney and liver are tender, then add cumin, red chili, black pepper, crushed whole coriander, salt, turmeric and green chilies and cook well.
7. Now mix in fresh coriander leaves (about 1/2 bunch), fenugreek and brain, cook for 2 to 3 minutes..
8. Dish out and serve hot with naan or bread and raita (yogurt sauce).