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).

Pakistani beef burger recipe

Spicy beef burger recipe
This is one of my most appreciated recipes, I even gave it to a fast food corner and its very popular over there:

Ingredients:

beef minced meat 250 grams
mustard powder 1/4 tsp.
salt 1/2 tsp.
black pepper 1/2 tsp.
white pepper 1/2 tsp.
red chili flakes 1/2 tsp.
garlic paste 1/4 tsp.
tomato ketchup 1 tsp.
one egg
sliced bread 1 slice
burger buns
Lettuce
sliced tomato
mayonnaise
cheese slices
olive oil 1 tsp.

Method:

1- Mix salt, black pepper, white pepper, mustard powder, red chili flakes, garlic paste, tomato ketchup, egg, bread slice in minced meat and knead well.
2- Mix well and add one tea spoon olive oil.
3- Once mixed well make patties of large size (same size as bun)
4- Fry the patties on medium flame until well done from both sides.
5- Cut the burger buns in half.
6- Add little oil in the frying pan, heat the burger buns in it.
7- Spread some ketchup and mayonnaise on the burger bun
8- Put the fried patty on the bun and place cheese slice over it.
9- Add lettuce and tomato slice over it.
10- Cover it with the other half of the bun.
11- Serve this Pakistani spicy beef burger with French fries.

Mamnoon Hussain Dahi Bhalla دہی بھلے

Dahi Baray (bhallay) recipe:
Mash Lentils dumplings in Yogurt is very delicious and specially divine dish during the summers.

Mamnoon Hussain Dahi Bhalla

You can prepare Dahi Bhalla for a dinner party as a complimentary side dish. In recipe used mash lentils but can also be added moong lentils because it says that addition of mung dal reduces the absorption of oil.

Ingredients:

White lentils ( Daal Maash) 200gm
Crushed red pepper 1 tsp
Ginger 1/2 inch piece
Salt 1 tsp
Baking powder 1 tsp
White cumin 1 tsp
Oil for frying
Yogurt 1 kg
Caster sugar 5 tbsp
Water 1/4 cup
Salt 1 tsp
Chili powder 1 tsp
Cumin whole 1 tsp
Chat Masala 1 tsp
Coriander leaves 2 tbsp
Green chutney as required
Sweet chutney as required
..

..

Cooking Directions:
.
1. Soak Daal in water for 5-6 hours..
2. Blend daal, crushed red pepper, ginger, salt, baking powder and white cumin in the blender..
3. Add water as required for blending..
4. Drop this mixture in preheated oil with spoon..
5. Fry for 8-10 minutes..
6. Put salt, red chili powder and cumin whole in a luke warm water..
7. Place fried Baray in the water after 2 minutes of frying for 4-5 minutes..
8. Add caster sugar and pinch of salt in the yogurt and mix well..
9. Pour this yogurt in the serving bowl..
10. Squeeze out water from the Baray by pressing them between hands..
11. Place these baray on the yogurt..
12. Again pour some yogurt over baray..
13. Sprinkle chat Masala, pinch of red chili powder, green chilies, coriander and meethi chutney over yogurt and serve.

Please do try this special recipe by Mamnoon Hussain a.k.a Dahi Bhalla king.

Cake rusk at home recipe

Pakistani Cake rusk recipe:
Cake rusks are biscuits made from strips of baked cake and are baked again. They are very popular in Pakistan and we have them with Tea. Below is the recipe that you can try at home and enjoy.

Ingredients
Butter 4 oz (at room temperature)
Caster sugar 100 grams (4 oz or half cup)
Eggs 3
All purpose flour (Maida) 100 grams (4 oz or half cup)
baking powder 1 tsp
vanilla essence 1/2 tsp
yellow food color few drops in case of liquid or a pinch if its in powder form
Cooking Directions:
Beat the butter with a beater and add caster sugar and keep beating.
Add eggs one by one and keep beating until you add all the eggs.
Add and mix baking powder in flour.
Add vanilla essence and flour in the above mixture spoon by spoon and beat at a slow speed
Add food color at the end and fold it.
Grease cake rusk pan and sprinkle flour.
Pour the mixture in the pan.
Place this pan in a preheated oven for 20-25 minutes at 180c or number 4.
When cake is ready cut it from the center and than make small pieces.
Place them again in an oven for half hour.
Invert side of cake rusk after 15 minutes and bake again for 15 minutes.
Take out of oven and serve.

Doner Kebab at home

Doner Kebab are very popular in Europe specially in Muslims looking for Halal food and are mainly made by Turkish people that's why they are called Turkish Doner Kebab. Below is the recipe that you can try at home:

Ingredients:

plain flour 1 tsp

dried oregano 1 tsp

dried Italian herbs 1/2 tsp

garlic powder 1/2 tsp

onion powder 1/2 tsp

Cayenne pepper 1/4 tsp

salt 1/2 tsp

ground cumin 1/2 tsp

ground coriander 1/4 tsp

ground black pepper 1/2 tsp

bread crumbs 100 gram

lamb/beef mince 500 grams

Directions:

1. Preheat the oven to 180 C / gas 4.
2. In a large bowl, mix flour and all the herbs/spices.
3. Add the minced lamb/beef and thoroughly mix through all dry ingredients.
4. Using a kneading method for around 3 minutes will ensure the meat is smooth and all dry ingredients are evenly combined.
5. Place the mixture into a loaf tin and place on a baking tray.
6. Bake in the oven for around 1 hour 15/20 minutes.
7. Turn the loaf halfway through cooking time to ensure even browning.
8. Once cooked, wrap kebab meat in foil and allow to rest for 10 minutes.
9. Slice the doner kebab meat as thinly as possible.
10. Serve with warmed pitta bread and salad (shredded cabbage, carrot, onion, sliced cucumber), yogurt and garlic sauce. You may add some chilli sauce as well.

I hope you will like this Doner Kabab recipe.