Bhindi Fry Masala Recipe (Spiced Okra/Ladyfinger)

Bhindi Recipe

This bhindi fry masala recipe is the easiest thing you will make! In different regions, it’s made differently. In Pakistan, bhindi fry (okra) is usually made with onion and tomatoes and spiced with staple spices that you will find in most Pakistani and Indian dishes.

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SPAGHETTI AGLIO E OLIO | Garlic and Olive Oil Pasta | Favorite Italian Pasta Recipe

Spaghetti Aglio e Olio is one mysterious pasta! With barely any ingredients: olive oil, garlic, red chili pepper flakes, black pepper, parmesan and parsley, this spaghetti stands out! If you think Aglio e Olio ends up being bland for you, make this recipe and I promise you won’t regret it. It’s all about the ratio!

SPAGHETTI AGLIO E OLIO | Garlic and Olive Oil Pasta | Favorite Italian Pasta Recipe
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Spaghetti that is nothing short of a weeknight wonder!
Recipe type: Main Dish
Cuisine: Italian
Serves: 2
  • ¼ cup excellent quality olive oil
  • 6 garlic cloves, thinly sliced
  • ½ tsp red chilli pepper flakes
  • ¼ tsp freshly ground black pepper (you can increase/decrease the amount to your liking)
  • ⅓ packet spaghetti, about 5 oz, boiled and "well" salted (serves two)
  • ½ cup parmesan cheese
  • Parsley, to desired liking (I only garnish with parsley but you can add more if you like)
  1. In an unheated pan, add oil and thinly sliced garlic cloves.
  2. Next, turn the burner on to low to medium and let the oil bubble ever so gently for 10-15 minutes or until the garlic is golden brown.
  3. While the olive oil and garlic are cooking, boil spaghetti per packet instructions in generously salted boiling water.
  4. Once garlic has turned golden brown, lower the burner to the lowest setting and add red chilli pepper flakes and black pepper. (I have seen recipes not add black pepper and I think that is too bland for my taste.)
  5. Next, turn the flame off and add pasta and coat it well in the sauce.
  6. Next, add the parmesan cheese and continue tossing the pasta until the cheese has melted and the sauce is coating the pasta really well.
  7. Garnish with chopped parsley and serve with some more parmesan!

My Special Chicken Karahi

Presenting my authentic restaurant quality Chicken Karahi! This is different from my first Karahi recipe I shared many years ago, which was received really well. In this recipe, you will find me adopting a completely different technique. For my Special Chicken Karahi, I rely on tomatoes and a chutney made with cilantro, mint and green chilli. This recipe does not require any onions, so this Karahi is especially dedicated to all the purists out there who maintain that a traditional Karahi should ever use onions. Enjoy!

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SIMPLE Chicken and Basil Stir Fry for Busy Weeknights


This stir-fry recipe will really come in clutch during those busy weeknights! I keep it simple with bell pepper and lots of basil basil but you can play around with any vegetable you really like. I highly highly recommend using oyster sauce for the stir-fry along with soy sauce to get that restaurant quality!

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Paratha, How to Make Plain Whole Wheat Flaky Lachha Paratha

Paratha is the ultimate breakfast pairing with eggs in most Pakistani and Indian homes. Mine was no different growing up. Come Ramadan, it was the only breakfast my family had during Sehri. I always asked my mom to make mine extra salty. But here’s the thing. I don’t recall ever thinking that paratha ought to be flaky, lachhedar and layered. Seeing mom coil the rolled dough on her palm and flatten it before pressing it flat and perfectly round with a rolling pin, I marveled at the process never once stopping to think why she was snaking the dough around like that. At that age, I didn’t realize that she was creating layers. I honestly never paid attention to the flaky layers. I just knew it tasted better than a chapati :p

Here is my take on the tradition nutritious staple!

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Paratha, How to Make Plain Whole Wheat Flaky Paratha
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Laccha Paratha with Whole Wheat Flour--a staple in Pakistan and India
Recipe type: Flatbread
Cuisine: Pakistani/Indian
Serves: 4 medium parathas
  • 2 cups whole wheat flour, make sure its finely ground
  • ½ tsp salt
  • 2 tbsp oil
  • warm water, as needed
  • ghee and flour, as needed for layering
  1. In a bowl, mix flour and salt.
  2. Pour in oil and mix until flour becomes crumbly.
  3. Next, slowly start adding warm water and bring the dough together until the flour is moistened. I typically end up using ½ to ¾ cups of water but the quantity will depend on the temperature where you're located.
  4. Once flour is moist and you can pick it up in a ball, let it rest for 10-15 mins. The dough should just be a tad sticky to the touch. Dab on some oil so the surface does not dry out while dough is resting. Resting will help the glutens in the dough to relax.
  5. After 10-15 mins, start kneading the dough until it gets visibly soft. Add flour if it is too sticky. At the end of 3-4 minutes of kneading, the dough should be soft and it would bounce back when pressed with a finger gently.
  6. Next, divide the dough in quarters for medium sized paratha (make sure the paratha is not bigger than your pan!) and shape each quarter in a round ball. At this point you can let the balls rest for another 10 mins. Don't forget to apply oil so the top doesn't dry out.
  7. When ready to make paratha, roll out the dough very flat, as flat as you can. It's okay if the dough rips a bit.
  8. Next, smear ghee. I use my fingers to rub it all over the dough.
  9. Next, sprinkle some flour along with salt. The flour prevents ghee from dripping, however, you can omit this since we only use a small quantity of ghee.
  10. To make a flaky paratha, begin folding the dough from one corner like a Chinese fan and then twisting the dough up in a cinammon roll shape. You can also make a slit from the center down to one end and begin rolling the dough from the slit in the shape of a cone and flatten it.
  11. When you're ready to make paratha, roll the layered ball of dough and with the help of a rolling pin, roll it out flat and round. It should not be too thin but enough so that you can easily pick up the paratha and flip from hand to hand without ripping it.
  12. In a hot hot griddle, tawa or pan, plop down the paratha. Instantly, you'll see the high heat will begin to cook the paratha. When you see bubbles form on the surface, flip the paratha and lower the heat to medium. Apply some ghee and smear on the paratha with the back of a spoon.
  13. Flip again, when you see brown spots appear on the underside.
  14. Keep applying a touch of ghee and press down your spatula very gently. Lower the heat further if you think paratha is browning too fast.
  15. Remove from the pan once paratha is speckled with brown spots. Don't overcook, or else the paratha will get very crispy like a "papad." You want to remove it when its nice and soft.
  16. A tip to coaxing out the paratha layers (making it "lachhedar") is to scrunch it up while hot. Place you hands on either side of the paratha and clap them together, scrunching up the paratha. This will separate the layers. I recommend using kitchen paper or cloth to avoid burning your hands.
  17. Serve hot! Paratha and roti are best enjoyed hot off the stove.

Make Chicken Dum Biryani with HOMEMADE Biryani Spice Mix

Biryani is one of those sub-continental dishes whose complex flavors and aroma almost convince you that you may just never learn how to make it from scratch. I’d like to get it out of the way that Biryani, in general, has a relatively steep learning curve because the rice demands some TLC. You can’t just rake your fork through the rice like that. It has to be handled ever so gently and should retain a bite before you begin layering it with the Biryani chicken masala. Continue reading “Make Chicken Dum Biryani with HOMEMADE Biryani Spice Mix”

Mutton Karahi | Restaurant Style Karahi Gosht- Slow Cooked

Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex.

Growing up I had an aversion to the smell of mutton and refused to be in the kitchen especially on the three days of Bakra Eid when the women of the household were hovered over the stove, stirring a big pot of Mutton Karahi, while the men ushered in more freshly slaughtered cuts of meat. In retrospect, I think I borrowed that aversion from my eldest sister. (Have you ever adapted to someone else’s likes and dislikes without allowing yourself to develop your opinion and tastebud first?)
Today, this is the one dish I always order when I’m eating out at a Pakistani restaurant and go out of my way to cook in my own kitchen👩🏽‍🍳 And, ahem, can I just say that restaurant mutton or lamb karahi will always leave a little more to be desired?


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