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1/2 cup feta or paneer cheese
2 tablespoons olive oil salt to taste black pepper to taste 1 small red onion, thinly sliced
Chicken Vindaloo and Goan Seafood Curry are frequently made recipes in our house because everybody is a fan. Fish in Recheado paste I only make when I can find fresh pomfret in Lahore. This is my most favourite way of cooking pomfret, crispy and golden on the outside and filled with hot, sour and spicy masala inside. Pomfret doesn’t get flaky when cooked, and fillets are too thin to look attractive. The best way is to bake or fry it whole with just a few diagonal slashes through the skin. Recheado masala is a Goan red curry paste and traditionally it’s made very hot. You can cut down the quantity of chillies if you are not sure whether you can handle this much heat or not. Dredge the fish lightly in rice flour, corn meal or chickpea flour, this helps the marinade stick more to the fish while frying and makes it crispier. If you are bored with chicken and turkey roasts, this fish is magnificent enough to become the star of the show this holiday season. 6-8 dried red chillies
all purpose flour
This is a collection of easy-to-follow cooking videos featuring, among others, such home-made Pakistani dishes like chicken karahi, nihari, chicken biryani and many more. Come, take a sneak peek at my kitchen!
Chicken Achari Kabab Curry has all the lusciousness that you can imagine from a flavourful curry prepared with tomatoes and caramelised onions, made fragrant with a mesmerising spice blend, added to it is the oomph from perfectly cooked kebabs and all this mopped up with freshly baked naans or poured over a mound of basmati rice
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Stalks spring onions Cut bite size cubes out of chicken fillets
Add onions, garlic, ginger, green chilli peppers, sesame seeds, all the dry spices, salt, bread slices and lemon juice to a food processor. Blend to combine everything into a wet sand like mix
Turkish Street Food
Add everything to a food processor or blender and whiz to a smooth paste. How Many Spring Rolls Does This Recipe Make? Makes 15 spring rolls
Heat a skillet and dry roast coconut flakes, cumin seeds, coriander seeds, fenugreek seeds, cinnamon, cloves, peppercorns, turmeric and red chillies till they are aromatic
Remove from heat and combine with garlic cloves, tamarind paste and two tablespoons of coconut milk in a food processor to make a smooth paste. Set aside
Heat oil in a deep pan. Add onions and fry till light golden. Add chicken, salt and 1/2 cup water. Cover and cook till the chicken is half done
Add the spice paste, 1/2 cup water and half of the coconut milk. Cover and cook on medium-low heat till the chicken is done. Add the remaining coconut milk and cook on low heat for another 2–3 minutes. How to Serve Serve hot garnished with raw onion rings. Tastes great with rice or
