Main Dishes

Nihari

Nihari was a dish created for kings, nawabs and emperors but also served in huge vats to the workers in eras gone by. Rich in meat content, light on spices but very satisfying.  My first encounter was via our friend Mrs Ghauri, she sent a bowlfull for us to enjoy as a family.  We looked at it right and left up and down, not knowing how and what to eat…

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Snacks/ Starters

Chicken & Sweetcorn bake

This recipe is a cross between East and West brought to our palate by one of my mum’s friends in the UK.  Every 27th night of Ramadan, aunty would send her son to deliver this really huge baked chicken and sweetcorn tray.  My children would demolish half of it at iftaar (opening of fast) time and save the rest for sehri (beginning of fast) time. This tradition was carried on…

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Main Dishes

Afghani Charsi Lamb Karahi

Those of us living in the UK have seen many an influx of different races and creeds, each bringing into Britain their very own personal cuisine, always tried and tested by locals.  At present the Afghanis are making in-roads into the local restaurant scene with their very own specialities, some very similar to Pathan cuisine e.g Chapli kebabs. The one thing that has really taken off in London is the…

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Starters

Aloo Tikki Chana (Chole) Chaat

In Kenya we grew up eating ‘Chana Bateta’ the best ones were made by my friend Yasmin (Khoji) of Nakuru. Her channas were to die for, nothing like the ones us Punjabis make.  The added touch was curry patta, gram flower and raw mango.  She usually served them a with a sprinkling of Kenyan chevda or plain potato crisps. This recipe is a twist on chana bateta, and is Aloo…

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Starters

Nathiagali Taj Hotel Chicken

Those of you that have been to Nathiagali, Muree will have missed out, if you didn’t eat the fried chillie chicken and mash ki daal at the famous Taj Mahal Hotel – actually a restaurant. The chicken is deep fried and comes out coated with chillies, served with dollops of more fried coarse red chillie flakes.  Stop hyperventilating! the deep frying lowers the potency of the chillies. My scout Syed…

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Desserts

Tres leches (3 milks) cake

This is a basic sponge (without butter), of Latin American origin, steeped in three kinds of milk – evaporated, sweetened condensed and double cream. It has a light texture and is not soggy as no fats are used in the making. I have requested and enjoyed it in homes, at birthday parties and at restaurants but always in the USA.  In our home my daughter and daughter-in-law are master bakers…

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Starters

Chicken and Vegetable soup

This is a really warming Chinese style chicken and vegetable soup perfect for Winter nights.  I got the recipe from Aqsa Khalid of Lahore.  It’s quite simple, but as with most soups you need to produce a good stock for a tasty rich outcome, so be patient – or you will produce a soup that tastes like dishwater!…

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Main Dishes

Methi Daal (Fenugreek and red lentils)

For this recipe you will either already be used to and enjoy eating  cooked bitter sweet fenugreek leaves or you will need to acquire a taste for it. Bear in mind that the very strong distinctive aroma of fenugreek will remain with you for 24 hours! It’s made very frequently and with much aplomb in our Sheikh biradari (wider family) homes in Kenya, USA, UK and of course Pakistan.  It…

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Rice

Chinese Egg Fried Rice

No Chinese meal is complete without at least one rice dish, this is a quick and easy recipe for egg-fried rice, it’s an easy dish to take to picnics, eat on its own or as part of a whole meal.  Ingredients are approximate, as it’s a ‘whatever’ goes kind of dish with an unusual but edible kind of yummy and flavourful end result. EASY OPTION FOR RICE COOKER USERS –…

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