Friday, 27 February 2015

Chicken Potato Samosa | Aalo Samosa | Chicken & Potato Pastry

D Ground is one of the most crowded commercial market in the city of Faisalabad. It is the main business district of Faisalabad, known for its urban business, expensive shopping centers, contemporary fashion industry in Faisalabad. It is know for the center of shopping spree for the city dwellers. Besides the shopping D ground also hosts numerous global and national eat out places, modern restaurants and cafes as well as hub for many small but upscale street food shops, vendors and hawkers. Chacha Samosay Wala is one of them.

Few days back, while passing by the D, I had a chance to taste the popular Chacha Samosay Wala;

Quick Shredded Chicken

Shredded chicken is incredibly versatile, it can be stuffed in samosas, pastries, tacos, marinated in BBQ sauce, rolled up and so on. To me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, I usually make double at once since it is so easy.


1/2 kg chicken
1 tsp salt
1 tsp black pepper
2 tbsp lemon juice
2 tbsp oil
1 cup water


In a wok sauté chicken with salt in oil and let it be slightly golden. Add remaining ingredients and water and simmer on low heat for 15 minutes. when the water has been evaporated, shred the cooked chicken with fork or a masher. 

Easy Tamarind Chutney | Imli ki Chutney

Add zing to any meal...!

Monday, 16 February 2015

Palak Gosht | Mughlai Masala Palak | Spinach Curry

I’m a huge fan of Mughlai cooking and there are some brilliant recipes kebabs, niharis, rezalas and kheema dishes as part of their delectable mouth watering repertoire on the mughlai menu. All typical of mughlai cooking that are wonderful in their own right with layers of flavor, cooked to perfection and definitely worth a try.

Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts.

Mughlai Masala Mix | Mughlai Spice Mix

Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. But nothing can be more delicious if prepared with fresh spice mix, I always prefer to blend fresh at the spot. Here is basic recipe for mughlai spice mix.


1 tablespoon saffron threads, dry roasted and ground
1/4 cup freshly ground black pepper
1/4 cup ground cumin seeds
2 tablespoons ground black cumin seeds
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground green cardamom seeds
2 tablespoons ground black cardamom seeds
2 tablespoons ground ginger
1 tablespoon ground bay leaf
1 teaspoon ground mace
1 tablespoon ground nutmeg


Roast ingredients in dry pan and let it cool. Grind roughly then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

Sunday, 15 February 2015

Easy Pepperoni Cheese Sticks

These soft and chewy bread-sticks are filled with cheese and pepperoni in every bite. They are great for lunch, snacks, appetizers, and grab-n-go dinners. Serve with a salad for a complete meal. You can cheat and use refrigerated pizza dough from the stores, but I like to make my own. 

This Appetizer is a big hit at gatherings. You might want to double the recipe. Enjoy!

Thursday, 5 February 2015

Thai Green Fish Curry | Coconut Fish Curry

Thai cuisine is belong to a friendly and fun-loving, exotic and tropical, cultured and historic land called Kingdom of Thailand. Thailand radiates a golden hue from its glittering temples and tropical beaches to the ever-comforting Thai smile so as the Thai food. It comes as no surprise that Thai cuisine, as a whole, features many different ingredients and ways of preparing food. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge and its enthusiastic use of fresh (rather than dried) herbs and spices.

It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy.

Monday, 2 February 2015

Potato Peeling Crisps | How to use leftover potato peels

This is fun and tasty and saves throwing away your potato peelings. I like to use any peelings I have as these cheeky little crisps and serve them up with ketchup and drinks before dinner. Just sprinkle with salt, pepper, chilli or whatever flavour takes your fancy and pop them in the oven or deep fry them to get most crispiness out them.
So next time you find yourself with a mountain of Potato Peels, don’t think rubbish, think yummish….Ooo that was bad!

Free crisps the kids will love!

Butternut Squash Ketchup

I mentioned butternut squash ketchup in my post about crispy potato peelings. Here is recipe for that easy to make ketchup. Serve with fried snacks for a tasty twist than usual tomato ketchup.


250g squash, peeled and deseeded
½ tsp coriander seeds
½ tsp cumin seeds
125ml cider vinegar, plus extra to taste
4 tbsp caster sugar
½ tsp salt
½ tsp freshly ground black pepper


To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer.
Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor.
Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency.
Check the seasoning and add salt, pepper and vinegar as required.
Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks.