Home-made Mutton Sindhi Biryani

Mutton Biryani Special

As you’ll know that me and my husband have north-south difference in culture. So when I came here, I went through the trials in modifying my taste buds with Pakistani cuisine – be it usual halwa puri or yakhni soup or even khatte aloo – the hurdle in search of Indian flavors were endless.

Hashim is love when it comes to cooperating – he gave me enough time to understand and evolve my interest towards Pakistani food. Since the time I have been familiar with the flavors of food from my husband side, I have been paying attention to the slow process of meat cooking. The style to infuse aroma and balance the ingredients in different style of recipes is fairly unusual. The long hours in preparation of nihari, the slow cooking method used in making daleem, the oh so wow scented flavors used in making korma, the pickle proportion in making achari and the extra care taken in boiling biryani rice. The fun part is that all of these dishes can be made either by using chicken, mutton or fish.

Mutton Chapli Kebabs

 

Mutton Chapli Kebabs

I always had this fascination to plunge into Asian cultures and traditions that lead to calmness inside me. Simplicity, antiques and ordinary things have always captivated my attention from all times. Those who have traveled with me knows that I get irresponsibly happy around sheep’s and donkeys. In Karachi, I stopped the car consistently to take photos of the sheep’s and donkeys grazing herds. “Donkeys” might not make a GREAT list for everyone but they did for me.

Golden Balls In Sugary Syrup/ Mama’s Special Gulab Jamun

Summer is the time to eat soft meals and chilled puddings, fruit custard made ahead from chocolates and deep dark vine fruits or sweet one’s to revive the tune and aura of air. In India, my home, mama used to make array of my favorite dessert configuring like pulms “gulab jamun”, it is a golden pulm shaped sweet concoct by throwing together milk powder and milk, these are eventually deep fried for resplendent finish and next dipped in saffron syrup so that the jamun drinks all the sweetness inside giving juicy and dainty shape of dessert and later refrigerate them in an irregular glass canister. The word gulab jamun has spring from the Indian roots meaning rose berries, the term straddles a series of confections across Asia and south America, there is a strong tradition of making sweets in my family, it was my mama who was famed for her mohanthal, shukhdi, rasmalia, sweet momos and varieties and choices of halwa’s and my personal favorite gulab jamun!

Creamy Chocolate Tart with Cherries Recipe

A small goody in the finesse of chocolates has always fascinated him, especially in the month of Ramzan, the fasting modus operandi month around the world. I find that its high-spirited festive and traditional nature of giving is much like thanksgiving and what can be grateful than the rich desert of chocolate ganache filled up perfectly in chocolate tarts. The thing about these types of recipes is that they can appear more tortuous than they actually are! At first, I felt little bashful in trying this out because of the length and the item list and obviously the steps involved. I’ve overcome that and now I feel confident in sharing my mini tart recipe with you’ll, what I got to know after a bit of an adventure and creation of tweaking is that keep trying with little of what you got and twist the steps as per your own style that can help. So here is a thing, don’t let the cookbook daunt you instead, leaf through the elements and steps and twist them as per your understandings, cheat where you can and enjoy with cream, fruits or simply melted chocolate and a glass of wine! After all, we all love to do it!

Icy Milky Falooda

It is not adequate for a falooda to just be sweet, a good falooda is one with a fine scoop of flavored ice cream, crunchy almond flakes, and flavored milk pep up together with jelly textured basil seeds and vermicelli, need I say more? In a true expression of the word, this healthy drink is really a quintessence of exuberance worthy taste in summers and the way it carries all the flavors in one big glass. While flashing down the memory lane Haji Ali fruit center strikes back all the happy hours spent with my gorgeous family, when dada used to take us along for a healthy heavy snacking, I have frequented in the days when I lived in Mumbai. The Haji Ali fruit center has stood up for really good eateries and mainly the custard apple (sitaphal) milkshake. What distracted me was the tempting list of fruit juices, I recall the flavorful Schezwan club grill sandwich was best and my brother’s special butterscotch falooda, his simplest pleasure of life.

In the mood of falooda, I settled on making this yummy milky dessert at home, with delightful memories to fulfill the strong perfection with rose syrup and jelly textured cooling effects. This dessert has always worked out great for me by allowing me to quickly refrigerate rose milk and vermicili in the morning for the instant evening preparations. I always serve this glass of drink with a light dinner to hit the spot by serving the right amount of kick.

Rose Falooda With Ice Cream

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Serves: 2 glasses

Ingredients:

1 pack of pistachio ice cream, you can also try vanilla, strawberry or mango flavored ice cream as per your preference.

1 cup full fat milk

3-4 tablespoons basil seeds, if unavailable, you can use Chia seeds

½ cup rose syrup, I have used Roohafza syrup

1 cup falooda noodles or vermicelli

½ cup jelly (click now for jelly recipe), I have used strawberry jelly.
1 cup chopped pineapple, I have used the tin one's.

Method:

• Firstly, soak basil seeds in water prior 1 hour of making falooda, as soon as they bloom simply drain the water and leave it aside.
• Secondly, bring milk to boil and simmer until it reduces in quantity and becomes creamy in consistency, bring it to the room temperature and add 2 tablespoons of rose syrup and mix, refrigerate.
• Prepare falooda noodles as per the packet instructions, rinse the cooked noodles and leave aside to cool, along with cool down the empty serving glasses half an hour before.
• Prepare strawberry jelly (click here for its recipe) and slice it into cube shape.
• In a glass, add 2 tablespoons of rose syrup, gently make the addition more or less as rose syrup adds sweetness in your drink, add 1 tablespoon of basil seeds, 1 tablespoon of cooked noodles and 1 tablespoon of jelly cubes, pour in chilled rose milk till 3/4^th of the glass.
• Gently scoop pistachio flavored ice cream on the top continuing with the addition of sliced almonds, cubed jellies and pineapple cubes, you can add mango pieces or cherries too. Serve immediately for fresh scoop of ice cream and yummy drink! Enjoy!

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BBQ Chicken Pan Pizza

There comes a time when he has a yen for the classic yet traditional dish, providing the platform for home made eatables, the limited addition of cheese and extra filled veggies is what makes this chicken pizza extra special and worthy for him. I love the crusty bottoms coated with the yummy BBQ chicken and ambrosial veggies wrapped with the whole spices and Italian herbs. Regular fluffy flour crust sounds not-so-easy option for the one’s trying to make pizza for the very first time, why not to buy the frozen ones, especially when you’re throwing a pizza party or treat, but with a mellower richness, as it is made with the instantly charmed, mild and warm varieties of goodness.

Adding veggies and proteins into your junk to make any dish count as healthy without fraught affair, fresh tomatoes seethe to form a deep sauce topped with chicken sautéed in yogurt, bell peppers, onions and glazed cheese, so easy and finger licking nutrition. This marinated chicken is sharp, juicy, tender with smoky flavor that will give you the satisfaction of intensifying flavors. I have used my regular tandoori spice powder recipe, click here for the recipe, make this spice for one time and use it in series of rice, curry or BBQ recipes and feel that yummy transformation in your dish, you will love it! I had never tired pan-pizza ever but on tons of Facebook fans request here I am with a quick and unbelievably amazing pizza recipe.

BBQ Chicken Pan Pizza

Preparation Time: 35 minutes

Cooking Time: 45 minutes

Total Time: 1 hour, 20 minutes

Serves: 2 persons

Ingredients:

1 large pizza crust

1 cup boneless chicken strips

1 cup pizza sauce (check out it’s recipe here)

1 tablespoon tandoori spice powder (check out it’s recipe here)

1 tablespoon greek yogurt

½ teaspoon garlic paste

½ teaspoon ginger paste

1 cup moon sliced onions

1 cup thin sliced capsicum, any color of your choice

1 teaspoon chili flakes

1 tablespoon oregano

1 cup shredded mozzarella cheese

A small piece of charcoal for smoke

Method:

• In a bowl, add chicken strips, 1 tablespoon yogurt, 1-2 tablespoon tandoori spice powder, ½ teaspoon ginger paste and ½ teaspoon garlic paste, mix well and marinate for half an hour.
• Later, heat 1 tablespoon of cooking oil and add the marinated chicken strips mixture and allow it to cook for 8-10 minutes on a medium heat. As soon as the chicken becomes tender and the sauce dries up, place a piece of hot charcoal into the pan and cover it, this will give an unbeatable flavor to your chicken. 
• In another pan, drizzle cooking oil spreading all over and gently place the pizza crust, allow it to turn crisp on a low flame for about 8 minutes, check occasionally.  You will find the base of the crust has turned crisp and light brown, time to transfer the crust to a plate.
• Again, repeat the process by drizzling the cooking oil in a nonstick pan, transfer the other side of uncooked crust on the pan, keeping the flame on a low heat. Immediately spread pizza sauce all over the crisp side of the crust, spread tandoori chicken strips, sliced capsicum, onions and shredded cheese. You can add unseeded tomatoes, black olives, jalapenos, corns and even mushrooms if you are looking for a heavy topping on your pizza. Add cheese as per your likings and diet plan! We prefer to add minimum amount fulfilling our cheese cravings!
• Finish by sprinkling chili flakes and oregano as per your likings, allow the pizza base to cook on a low heat for 10 minutes until the base becomes crispy. Remove it to a plate and gently give cuts with the help of pizza cutter. Enjoy this yummy Italian meal with your bff! 

Chicken Cheese Balls / Chicken And Cheese Shots

Juggling invariably with recipes into something memorable when you have high quality ingredients made with love from cheese. With a wide range of offerings, including mild or sharp cheddar, mozzarella, ricotta, Parmigiano-Reggiano, Swiss, American, Mexican and more. Cheddar cheese is available as cubes, shreds, chunks, slices filled up with the pure goodness of creamy texture to satisfy individual taste of snacks, appetizers and finger licking bites. Add a little new excitement in your menu items of holiday meals with this palatable and flavorsome recipe of crispy and delicate cheese and chicken shots that uses either chunks or shreds of cheddar! You can make pretty much balls and refrigerate it for future use, especially when you get home from work, reach for a healthy option to snack on junk food that you can get on the table quickly to satisfy your hunger while you prepare the main meal.

If you're potato lover and cheese fanatic, this cheese balls recipe might change your bad day. Cheese just gets melted in our mouth, giving an exact and best filling of boiled elements with delicate crisp coating. For this recipe, I have used shredded chicken, mashed potatoes and herbs but the possibilities are endless. You could add whichever blanched vegetables, sweet corn, bell pepper and herbs you like. Serve at a dinner party with your favorite drinks or just as a Sunday treat! This is easily one of my top simple snacks and what makes it so great is that it looks more complicated than it actually is!

Chicken Cheese Balls / Chicken And Cheese Shots

Preparation Time: 30 minutes

Cooking Time: 10-15 minutes
Total Time: 45 minutes
Serves: 2-3 persons

Ingredients:

1 cup boiled, shredded chicken breast

2 large size boiled, peeled and mashed potatoes

1 cup shredded cheese or 3-4 cheese slices

2-3 tablespoons mayonnaise

3-4 green chilies

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon black pepper powder

1 egg, beaten

1-2 cups bread crumbs

1 bread slice

Salt to taste

Method:

• In a pan, add 2 cups of water, chicken breast, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 4 green chilies and salt, cook until the chicken is succulent and water dries away.
• Bring down the mixture to room temperature and roughly shred the chicken mixture.
• In a blender, add the shredded chicken mixture, 2 tablespoons mayonnaise, 1 tablespoon black pepper powder, 1 slice of bread and granule the mixture properly.
• In a large bowl, add the softened and mashed potatoes, blended chicken mixture, cheddar and mix well. Taste and balance the seasoning in your own way.
• Make medium size balls from the mixture and dip each ball into beaten egg and then coat one-by-one in bread crumbs. Coat the balls from all sides in a fun way by simply adding crumbs in a shallow bowl and later coat each ball by gently rolling the shallow bowl of bread crumbs and its done!
• Simply refrigerate the balls at this stage if you wish to eat them later or heat cooking oil in a frying pan, add the balls and fry until golden brown and crisp in texture. Drain all the excessive oil and serve hot with any dip you like!

I hope you enjoyed making this recipe. I’d love to see your recipe pictures if you decide to use, you can tag me in them on twitter @TheHoggerz or on Instagram simply @thehoggerzofficial 

Crispy Chicken Broast Recipe For Quick And Delicious Dinner

Broccoli, potatoes and fried chicken are one of my golden favorites fuss free, a huge kitchen time saver and an easy going weekend repast in the cold months when we are hungry and need dinner on the table quick. Broast sauce made from boiled potatoes, mayonnaise and simple elements paired with protein pack chicken developing delicious taste in every bite. Deep fried chicken broast is a comfort dish in my home, adding coleslaw is a quick and easy way to get more veggies into family’s diet without complaints.

Broast is basically a simple process of marinating chicken and later coating the pieces with seasoned flour for the fresh and delicious blanket by deep frying them on a low heat. You can even boil the chicken pieces and coat them with seasoned flour, but I don't find it a requisite step as directly deep frying the pieces gives you the similar results like the one’s we eat at our favorite food outlets.

I have shrunk the step of pressure cooking and in lieu soaked chicken pieces in the lemon squeezy marinade to achieve intense taste and juicy insides. This is one of the easiest, quick and a very enjoyable chicken broast recipe that is simply made by following three trouble free steps and the dinner’s ready in 20 minutes. Perfect to add into your kids meal, perfect for the newbies and I‘m sure you’ll be obsessed!

Crispy Chicken Broast Recipe

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total Time: 30 minutes

Serves: 2 persons

Ingredients:

4-5 chicken pieces, preferably with skin

2-3 cups cooking oil, for frying

1 beaten egg

1 tablespoon milk

1 teaspoon paprika

1-2 cups flour or maida

¼ teaspoon mustard powder

¼ teaspoon cinnamon powder

1 tablespoon lemon juice

Salt to taste

Method:

• Wash chicken pieces neatly, add 1 teaspoon salt and 1 tablespoon lemon juice. Mix well and leave it aside for at least 10-15 minutes.
• Meanwhile, in a shallow bowl, beat the eggs and add 1 tablespoon milk and mix the mixture properly.
• In a plate, mix flour or maida with 1 tablespoon salt, 1 teaspoon paprika, ¼ teaspoon mustard powder and ¼ teaspoon cinnamon powder. Dip marinated chicken pieces, one-by-one in egg mixture and coat it evenly with seasoned flour. You can double coat the chicken pieces by again repeating the same step of dipping in egg mixture and coating with seasoned flour.
• Deep fry the chicken pieces in hot cooking oil on a low flame, Always avoid flipping the chicken pieces while it is frying otherwise the coating may turn mess. Flip them halfway after 10 minutes and let the chicken cook on the other side for another 10-15 minutes. Try to deep fry chicken pieces undisturbed.
• Once the coating turns golden brown and crispy immediately remove to a serving dish and serve hot with broast sauce and coleslaw. Enjoy!

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How To Make Delicious Chicken Ginger

I hope everyone is loving my recipe’s and finds them helpful, we are just a few weeks away from Christmas and the holiday countdown has begun, isn’t this crazy! We’re a family of two, wherein I prefer vegetables and my better half would fancy non-veg cuisine, I have been making chicken dishes for him, but now that Fall is here, I wanted to try a variation with some special sharp ingredients instead. I often think up of recipe that sounds good in my head but may not always turn out great for blog worthy recipes, this chicken ginger recipe was one of those I wasn’t sure about how it would turn out. The addition of ginger as the main ingredient was amazing and the outcome never disappoints.

I love to sup ginger tea as somewhere it makes me feel fresh and rejuvenating from inside, winter reminds me of crunchy salad with ginger turmeric root dressing and ginger turmeric root halwa. When I was a kid we had a spoonful of ginger halwa after our main dish whether we like it or not. I was usually not the finicky one’s and loved the sweet and little spicy taste of the halwa while my siblings were forced to have it, because of its powerful and wonderful affects combating against the bad effects in this weather!

When added to chicken, its fresh, spicy and distinct flavor blended perfectly to create a simple yet delicious dish. I think chicken ginger is the perfect meal to comfort during winter time. Serve this with hot naan, cauliflower rice to keep the carbs low, I served it with stuffed peppers and it really balances the flavors well. Soon I will be sharing stuffed peppers recipe with you’ll.

Chicken Ginger

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Total Time: 40 minutes

Serves: 2-3 persons

Ingredients:

½ kg boneless chicken pieces

2 roughly sliced tomatoes

2 tablespoons cooking oil

2-3 tablespoons greek yogurt

1 tablespoon garlic paste

1 tablespoon ginger paste

1 teaspoon red chili flakes

½ teaspoon turmeric powder

½ teaspoon black pepper

2 green chilies, slit

2 tablespoons ginger julienne

2-3 tablespoons ghee/clarified butter or butter

1 tablespoon finely chopped cilantro

Salt to taste

Method:

• In a wok, heat cooking oil and add ginger and garlic paste, sauté for a few minutes and fry chicken cubes until it changes the color.
• When the chicken is no longer pink, immediately add sliced tomatoes, slit green chilies, 1 teaspoon red chili flakes, ½ teaspoon turmeric powder, ½ teaspoon black pepper, ginger julienne and salt to taste. Allow it to cook for 8-10 minutes until the tomatoes soften and the oil oozes out.
• Add whisk greek yogurt and mix well, cook under low flame until the chicken is cooked. Splash a little water only if needed. Add butter and adjust the seasoning, garnish with chopped cilantro and ginger julienne. Enjoy!

Slow Cooker Meatballs/ Kofta curry recipe

I hope everyone had an awesome Happy Halloween, party with your little ghosts, goblins and clicking selfies! We were busy trick or treating so I had put my slow cooker to work with meat balls.

Sometimes mince curry gets boring and unexciting menu for us so I always go with a teeny-weeny modification in ordinary meal, meat balls act as a great replacement of mince curry as they are pleasantly tender and delicious in taste, it’s one of those heavy meals that we oft plate with hot Indian flat bread, the perfect meld of flavors that gets easily sucked in meat balls giving a juicy and delicate texture. This non-veg, meat balls recipe can be eaten with or without curry resulting in a marvelous tang, a great freezer friendly meal. Hubby usually removes balls from gravy and makes a fusion of burger with an extra addition of butter and cheese. He loves to hog deep fried meat balls right away so I have to make an extra lot to fulfill his hankering!

We call it as kofta as this meatloaf dish is basically packed with spices, unique aroma and of course its savory dish, in India kofta’s are basically prepared from mixed varieties of veggies, corn, cottage cheese or tofu.

These Asian inspired beefy meatballs are cooked in a simple yogurt curry with few handy spices giving a nice deep color and turning the whole look of the recipe into an inviting tempting dish. You can make them for dinner or simply serve them as an appetizer by making them half their size and setting out toothpicks for dipping into that delicious cranberry or BBQ sauce, they also wonderfully serve over steamed rice, pasta or Italian bread. Hope you enjoy!

Slow Cooker Meatballs/ Kofta curry recipe

Preparation Time: 20 minutes

Cooking Time: 60-80 minutes

Total Time: 1 hour, 40 minutes

Serve: 3-4 persons

Ingredients:

½ Kg Mince meat

½ cup cooking oil

½  cup, fried onion paste

1 tablespoon garlic paste

1 tablespoon ginger paste

1 cup Greek yogurt

1-2 teaspoon roasted chickpea flour

1-2 tablespoons coriander powder

1-2 tablespoons red chili powder

1 teaspoon turmeric powder

1 teaspoon all spice powder

1 teaspoon cinnamon powder

1 teaspoon black pepper powder

1 teaspoon mace powder

1 teaspoon nutmeg powder

1 tablespoon poppy seeds
1 teaspoon roasted cumin seeds

3-4 small cardamom

4-5 green chilies

2-4 tablespoons roughly chopped cilantro leaves

Salt to taste
3-4 cups Water

Method:

• In a blender, add mince, 2 tablespoons fried onion paste, half cup greek yogurt, 5 green chilies, ½ teaspoon ginger paste, ½ teaspoon garlic paste, 1 tablespoon poppy seeds, roasted gram flour, ¼ tsp mace powder, ½ tablespoon salt, ¼ teaspoon nutmeg powder, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 tablespoon red chili powder, 1 teaspoon roasted cumin seeds, ½ teaspoon all spice or garam masala powder and handful of cilantro or coriander leaves.
• Blend everything into a smooth paste and make walnut size balls out of the blended mince mixture.
• Apply a little bit of cooking oil on your palms while making mince balls as the oil is slippery and keeps the meat from sticking to your skin. Apply oil all over the surface of the plate before setting the balls onto the plate.
• Lets make the gravy, in a wok, heat cooking oil and saute ½ teaspoon ginger and garlic paste for 2-3 minutes.
• When the paste changes its color to the slightly brown side, then add the fried onion paste and mix, add ½  cup Greek yogurt on a medium flame. Keep stirring the mixture until the yogurt mixes well without curdling.
• Immediately add 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, ½ tablespoon red chili powder, ½ teaspoon garam masala powder, ¼ teaspoon cinnamon powder, 1 teaspoon black pepper powder, ¼ teaspoon mace powder, ¼ teaspoon nutmeg powder, 3-4 small cardamom and salt to taste.
• Bhuno the mixture for 2-3 minutes on a high-medium flame and add 2-3 cups of water. Cover and allow the mixture to cook under a low flame for 15 minutes.
• When the gravy comes to a boil, slowly and gently drop in meatballs, allow it to cook for 45-60 minutes on a low heat. In between do not stir the gravy otherwise you may end up breaking a few meat balls or kofta.
• Adjust the consistency of the gravy, seasoning and salt, add roughly chopped fresh cilantro and enjoy!

Healthy & Easy-To-Make Mix Fruit Custard

My first sweet recipe on this blog. I am so excited to share this recipe with you'll, well, maybe because, I love fruits!!! After experimenting it many times with few permutations and combination I have FINALLY made it right and delicious..!

It's simple, easy to make, quick & healthy recipe to satisfy your sweet tooth. It's my husband's favorite sweet dish since his childhood, so obviously I have to excel in making this fruit custard with  a few basic ingredients. It's the perfect light fruit dessert for any occasion or party. 

Let me tell you, this fruit dessert is so filling and tasty, whether you want to serve them for breakfast or dessert. Store it for a couple of days, which makes it freezer friendly as well as kids friendly sweet dish. Best dessert recipe for newbies to start with, If your kids run away from eating those fruits simply chop & add them while making this custard. Everyone in my house loves it, I hope you and your kids do too. 

Mix Fruit Custard 

Preparation Time: Less than 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2 persons

Ingredients:

1/2 Liter Milk

1 cup Milk for diluting custard powder

4-5 tablespoons Sugar as needed

1 bowl diced mix fruits.

5 tablespoons Custard powder

Method:

• In a bowl, add 1 cup milk and 5 tablespoons of custard powder, Dilute custard powder into the milk to avoid lumps. Mix well and keep it aside.
• In a pan over a medium heat, bring half liter milk to a boil. 
• Lower heat and add 4-5 tablespoon of sugar. You can adjust the sweetness per your likings. Stir over medium heat until sugar dissolves.
• Slowly add custard powder & milk mixture & keep stirring the milk for 2-3 minutes. When the milk consistency changes from thin to thick simply turn off the flame & pour the mixture into a bowl. Leave it for 20 minutes until it comes to room temperature. Refrigerate it so that the consistency of custard becomes thick.
• Add seasonal mix fruits as per your liking's, I have added diced banana, cherries, apple, pineapple & papaya. You can mix fruits after the mixture come to room temperature & refrigerate until ready to serve. Garnish with pretty fruits & serve chilled.

Try it before summer comes to an end. You can use frozen fruits instead of fresh fruits as a substitute and tell us what you think.