It doesn’t get more authentic than this! I’m sharing the real deal. Peshawari Chapli Kebab! It’s the ultimate street food in Peshawar, Pakistan, and now you can quickly make this in your kitchen!
Continue reading “Peshawari Chapli Kebab | Ultimate Pakistani Street Food!”
Fun Fact: Growing up, I absolutely hated pineapples in cakes and it wasn’t until I was much older (18 to be exact) that I finally let go of my aversion and actually started eating pineapple. It was time I introduced this sticky sweetness on the blog.
I partnered up with Kitchen Mama to share this delicious Pineapple Upside Down Cake. Their electric can openers are so handy and hassle-free! If you use canned food regularly for cooking and baking, you need one of these in your kitchen right now. You can shop their collection here. Continue reading “Pineapple Upside-Down Cake-So Easy!”
Ditch the cans and make homemade Cream of Chicken and Mushroom soup!
Every once in a while you are presented with the crispiest, crunchiest Chicken Wings and you just can’t help but pat yourself on the back for doing a splendid job. But what if you weren’t really doing any job? What if you totally trusted an appliance to do the job for you. This appliance my friends is the infamous Air Fryer. I heard about it in the recent months so much and part me doubted its ability to do much. But when Cosori sent me their brand new Air Fryer that’s hit the market, I put it to the test. And I have totally converted. The results are fabulous. Just check the video if you want proof of how well this thing works! Continue reading “Best Air Fryer Chicken Wings”
Daal, not dull! Hah I tried.
It’ s a proud moment for this blog because I have finally mastered the art of cooking Daal. After many failed attempts (partly because I didn’t own a presuure cooker), I have finally nailed Daal Chawal. This recipe is a version of the one my cook in Pakistan used to make and is admittedly a tad spicier. I also took the liberty to deepen the color but don’t worry, I’ll share the more classic yellow daal very soon!
If you’re in the same boat as I was a few weeks ago, this is for you! Just get yourself a mini pressure cooker featured in this video and you’re golden!
Nothing says desi more than fingers dripping with curry! Allow me to bless your kitchen with my coveted chicken curry recipe. In the most traditional sense, you call this Boneless Handi. Handi is vessel (usually terracotta) in which this dish is traditionally cooked. But trust me when I say this, your favorite restaurant is not cooking their famous Boneless Handi in an actual Handi. I cook all my curries in a stainless steel saucepan or wok and absolutely love the curries that come out of those vessels.
I have already covered the basics of how to determine when the curry is done in my Chicken Karahi post. For me, the key to the most flavorful curry lies in 1) yogurt 2) red juicy tomatoes and 3) continuous stirring towards the end until the masala releases that orange-tinted oil. If you do not see the oil glossing the surface, your curry is not done. Let it continue cooking on medium to low heat. This recipe itself is not a huge departure from my Chicken Karahi recipe. Both require yogurt and both require a whole lotta stirring. However, in my Boneless Handi, I create the curry base prior to adding in the chicken. This is also the technique that is traditionally used to make Boneless Handi.
