DAHI PHULKI (Mini Gram Flour Dumplings in Yogurt Sauce)

There are times when I want something savory and tangy and filling and yummy and the one thing which satisfies all these cravings is Dahi Phulki.

I am definitely not saying that there aren’t other savory things, the thought of which makes my mouth water, but this is something which you can whip up in a jiffy.

Eat it as is or enjoy it as side dish, Dahi Phulki has a character of its own,not to be confused with Dahi Bara or Dahi Bhalla.

Dahi Phulki is prepared is two steps. First is the making of the phulki (dumplings) and second is the assembling.

If you don’t want to make the dumplings at home, you can buy it and trust me you will survive. If you want to buy Phulki, I highly recommend trying the brand United King as I have tried it many many times and every time it works like a charm.

phulki

Without any wait here is the recipe……..

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DAHI PHULKI (Mini Gram Flour Dumplings in Yogurt Sauce)
Mini gram flour dumplings bathed in a bed of lightly spiced yogurt sauce with onion, cilantro, gree chillies and tangy tamarind sauce. Add some nimko or crushed tortilla chips on the top for the crunch factor.
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Ingredients
YOGURT SAUCE
VEGGIES AND BEANS
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Ingredients
YOGURT SAUCE
VEGGIES AND BEANS
Instructions
  1. Mix all the ingredients of phulki and add enough water to make a thick batter. Let it rest for 5-10 minutes
    gram flour for dahi phulki or bhalay
  2. Heat oil in a wok. When hot, add 1 tsp of batter and fry till golden brown.
  3. Right away put the fried phulki in a pot of water for 30 seconds. Remove and press to drain excess water.
    dahi phulki
  4. Separately boil 1/2 cup garbanzo beans and 1 medium potato. Drain. Chop the potato into small cubes.
  5. Add 1/2 cup of water, salt, sugar, cumin seeds, chaat masala, black pepper powder to the yogurt and beat well.
  6. Add the garbanzo beans, potatoes, and the phulki to the dahi.
  7. Mix well.
  8. Decorate with onion, cilantro, serrano chillies and tangy tamarind sauce and chaat masala.
  9. Top with sev or crushed tortilla chips for the added crunch and enjoy.
Recipe Notes

-In this recipe I used store-bought boondi and phulki from United King and it tasted amazing.

-When using store-bought phulki, make sure to soak it in warm water for at least 20 minutes or the phulkis will be hard from inside and your entire dish will be ruined.

-Make sure to buy and use good quality chaat masala as the taste will change drastically. I use Shaan Chaat Masala in this recipe.

-You can always make the phulki ahead and freeze it without dipping it in water.

-Try it with my Tangy Tamarind and Green Chutney.

-It is a perishable dish and will only last a day or two in the refrigerator so make it in small batch and enjoy it fresh.

 

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ZARDAH

Growing up whenever there was  any kind of celebration, this sweet yellow rice dish would always be the grand finale of an amazing day. From weddings, babies, jobs, religious festivities, get together…..Zardah was always the star of the night. It is extremely popular in the South Asian region.

I have memories of my Bari Ami (grand mother) and later my Ami (mother) making this on numerous occasions. This wasn’t a dish they would make in a hurry. In fact it was like a baby…..gently cared for, loved and nurtured. From using special Sela rice, special food coloring, right kind of almonds, plump raisins and Murabbas (Candied Fruits), this is one royal dessert.

The word Zardah has its roots in the Urdu word Zard meaning yellow, hence the yellow color. Some people add other colors too but in my home we always stuck to the yellow color.

I decided to step out of my comfort zone and finally try making Zardah.  I know I can never make it the way they did so after playing around with their recipe I finally came up with an easier version. As I love me my short cuts, here is an amazing recipe which will give you pretty much the same results but with less than half the effort 🙂 and trust me your mother will think you spent hours in the kitchen 🙂

 I don’t like candied fruits or a lot of nuts so I kept it simple, but you can go ahead and add as much as your heart desires. Also I don’t like super sweet Zardah so I’ve kept the sugar a bit less. Feel free to add more sugar if you like your desserts with a kick of sweetness. Some people also top it with khoya and shredded coconut, so decorate it what ever way your heart desires.

Let’s get started…..

 

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ZARDAH
Pakistani Royal Dessert made with Sweet Yellow Rice and loads of nuts, raisins, murabbas and khoya.
Course Dessert, Main Dish
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
People
Ingredients
Course Dessert, Main Dish
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
People
Ingredients
Instructions
  1. Soak the rice in 4 cups of water for atleast 2 hours. After 2 hours drain the water and wash the rice several times till the water runs clean.
    zerda
  2. Meanwhile in a big pot put 4 cups of water. Cover and let the water boil. Once the water comes to a boil, add yellow food coloring and rice. Let it cook uncovered for 7-10 minutes.
    zerda
  3. After 10 minutes drain the water. To check if the rice is done, break it with your fingers, it should break into 2-3 pieces but not be smooshed or feel soft.
    zerda
  4. Take a few cardamoms and crack them.
    zerda
  5. In a separate pan put butter and melt on low heat. Add the cardamoms.
    zerda
  6. Once butter melts, add sugar.
    zerda
  7. Slowly add 1.5 cups of water and make a sugar syrup. You will know its done when bubbles form on the top.
    zerda
  8. In a rice cooker/ deep pot, add the drained rice and pour the sugar syrup. Mix gently. Top off with nuts or candied fruits of your choice. Cover and let it steam on low heat for 15-25 minutes.
    zerda
  9. Garnish with your favorite toppings and serve hot.
    zerda
Recipe Notes
  • If its hard to find sela rice, try to use the best quality Basmati Rice.
  • You can also use Desi Ghee instead of butter.
  • To make it dairy free, omit butter and use oil instead.
  • I've made it in a rice cooker and also on the stove and the result is pretty much the same.
  • If after 25 minutes you feel the rice are not done, let them steam for another 5-10 minutes.
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STEP BY STEP CRISPY CHICKEN BURGER RECIPE

Ever since I watched the commercials of KFC Zinger Burger I have been craving a good juicy chicken sandwich.

Halal burgers near me have ground chicken patty but since I was craving a spicy,crispy chicken fillet one, I had to make one myself. As compared to a lot of online recipes, this recipe uses fewer ingredients.

I kid you not, it tastes more yummier (if that’s even a word 🙂 ) than the KFC Zinger Burger back home and since I made it myself, I had control of what goes inside.

The ingredients are simple and readily available in all pantries.

Enough said…..Lets get to work…..

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STEP BY STEP CRISPY CHICKEN BURGER RECIPE
Flavorful crispy, boneless, skinless chicken breast fillet sandwiched between two buttered buns with cheese, mayo and lettuce. YUM!
Course Main Dish
Cuisine American, Pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people
Ingredients
MARINADE INGREDIENTS
BATTER INGREDIENTS
COATING INGREDIENTS
Course Main Dish
Cuisine American, Pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people
Ingredients
MARINADE INGREDIENTS
BATTER INGREDIENTS
COATING INGREDIENTS
Instructions
  1. Mix all the marinade ingredients. Coat and cover the chicken and let it rest in the refrigerator for atleast 1 hour.
  2. Make the batter. Make sure that the batter is neither too thick not too runny.
    zinger kfc recipe
  3. Mix the coating ingredients and put them in a big bowl.
    kfc zinger recipe
  4. After an hour take the chicken out of the refrigerator. It soaks up all the juices and spices.
    kfc zinger recipe
  5. Make an assembly line for faster results.
    crispy chicken burger
  6. First dip the chicken fillet in the batter. Shake to remove the excess off.
    zinger recipe
  7. Coat the fillet in the tortilla and rice flour mix.
    zinger recipe
  8. Final fillet should should like this.
    zinger recipe
  9. Add oil to a pan and shallow fry the chicken till golden brown.
  10. Put butter on the buns and toast them. Apply mayo, put the lettuce leave and add the fillet. Place the cheese on top and close with a dab of ketchup
  11. Enjoy your Crispy Chicken Sandwich with fries and coleslaw
    zinger recipe
Recipe Notes
  • You can use All Purpose Flour instead of Rice flour. The reason to use rice flour is that it gives a very light, airy coating.

  • To make it dairy free add non-dairy milk in the batter and enjoy with a vegan cheese like Daiya.

  • You can also use regular chips if you do not have tortilla chips.

  • Fry on a medium heat or else the outside will burn and the inside will be raw.

 

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AVOCADO CILANTRO DRESSING

I don’t know if it’s just with me or it happens with you too that when you buy the Avocados, they are usually not ripe. That simply means one thing that you cannot use them right away.

Either they are stashed in the veggie/fruit drawer in the refrigerator or if I need them sooner they end up on my counter packed in a brown paper bag with bananas. But every now and then I forget about them and when I do realize they are soo soft that they end up in the trash can 🙁

This recipe happened out of necessity. I had a big bowl of boring salad and some tortilla chips which needed to be finished and this time I didn’t want anything to see the dark depths of the trash can.

I tried mixing a few things and trust me, it turned out pretty good. Not only did I use it as a dressing as well as dip, but everyone in my house ended up using it as a chutney with rice and curries. Score!!!!

This recipe is pretty spicy so if you wanna tone it down, do read the notes.

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AVOCADO CILANTRO DRESSING
Fiery Avocado Cilantro dressing with hint of lemon and garlic with can double as a dip and triple as a chutney. Eat it spoon ful, drizzle it over salads, serve it with tortilla chips or eat as a condiment with rice and curry.
Prep Time 5 minutes
Servings
cups
Ingredients
Prep Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. Prep all the ingredients.
    ingredients to make avocado cilantro dressing
  2. Put all the ingredients in a high speed blender or food processor and add 1 cup of water. Blend
    blend avocado cilantro dressing
  3. If you find the dressing to be thick you can add more water to make it as thin as you like.
    Creamy Avocado Cilantro Dressing
Recipe Notes
  • This recipe makes a fiery dressing. If you want a mild version add only 1 de-seeded green chilli.
  • Amount of water will vary as to how thick or thin you want your dressing to be.
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Mint Sauce (Podinay ki Chutney)

podinay ki chutney

It is a super refreshing  and clean sauce (chutney). As mint aides in digestion, this chutney can be perfectly paired with almost any dish. This specific recipe is a replica of the one which accompanies the street foods of Pakistan. The lemons and chilli powder give it a kick while the mint cools it down.

Try it, I am sure you will love it.

 

Mint Sauce Ingredients (Podinay ki chutney)

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Mint Sauce (Podinay ki Chutney)
Mint, Cilantro and a hint of acidity from the Lemon makes this the perfect green chutney for all your snacks.
podinay ki chutney
Course Condiments, Snacks
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Condiments, Snacks
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
podinay ki chutney
Instructions
  1. Put all the ingredients in a blender and blend to a coarse paste.
  2. Add water to thin it out.
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TANGY TAMARIND SAUCE (IMLI KI CHUTNEY)

Tamarind Sauce Recipe is one of the many hand me down recipes which has been in my husband’s family for generations. It is tangy, sweet and salty at the same time. It is so versatile that it can be used with almost anything. You will always find a mason jar of this tangy goodness in our refrigerator at all times. If you make it in bulk, make sure to freeze it and it can last for good six months. It pairs well with almost anything.

 

 

 

imli ki chutney

Print Recipe
TANGY TAMARIND SAUCE (IMLI KI CHUTNEY)
Tangy, Spicy, Salty....Pure Addiction!
Course Condiments, Snacks
Cuisine Pakistani
Prep Time 1 hour
Servings
People
Ingredients
Course Condiments, Snacks
Cuisine Pakistani
Prep Time 1 hour
Servings
People
Ingredients
Instructions
  1. Put the tamarind in a bowl and add warm water to cover it.
  2. Let the pulp sit for at least 1 hour to soften. Mash it using your fingers and then strain it using a fine mesh strainer. Use a spatula or a wooden spoon to make the process faster and easier. Basically you need to separate the seeds/fiber and the pulp.
  3. You will be left with a thick paste so add enough water till it gets the consistency of a sauce.
  4. Finally add all the spices and mix thoroughly.
  5. Let it sit for at least 1/2 hour before using.
  6. Enjoy
Recipe Notes
  • Intensity of spices varies from brand to brand so make sure to do a taste test along the way. If the quantities mentioned do not give you the desired results, add more.
  • Start by adding 1/4  tsp of black salt(kala namak) and if you are not satisfied then add more.
  • Try to store it in a glass container and leave some space on the top of the jar before freezing it.
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5 Tips To Pick A Perfect WaterMelon Everytime

Choosing the perfect watermelon from a crate full of the green goodness is no less than having an anxiety attack. If you are lucky, you will enjoy the sweet, red, juicy goodness and if you are not (trust me we all have been there) you will be left a whopping 8-15 lbs of bland something. You will either force yourself to eat it or throw it away and in either case u will be one unhappy fella.

Let me share some tips which will help you pick the perfectly sweet and juicy watermelon every time.

field spot on watermelon

FIELD SPOT:

Look for the yellow spot which is also called the field spot. It should be creamy yellow which means that the watermelon had enough time to rest on the ground and ripen. Stay away from watermelon with no field spots which indicate that it was picked too soon.

 

heavy

WEIGHT TEST:

Pick up  the watermelon. It should be relatively heavy for its size. This means that the watermelon is full of water and is ripe. It is best to pick up two watermelons which are approximately the same size and buy the heavier one.

 

shine free watermelon

SHINY WATERMELON?? NO THANKYOU:

Choose a dull green watermelon without any shine. The shine indicates an under ripe watermelon.

 

bulk watermelon

FIRMNESS:

Whatever the shape of the watermelon, round, oval, long, make sure that it is free of major bruises and is firm. Symmetry is very important. Minor scratches are okay.

 

watermelon stem

STEM:

If the watermelon has a stem, make sure it is dried out. A green stem indicates that the watermelon was picked too soon and will be under ripe.

 

 

There is one more test where people knock or tap on the watermelon to hear the sound but I stay away from it since it does not always work for me. If you are still interested, all you have to do is to give the watermelon a tap and you should hear a hollow sound which means the watermelon is ripe whereas under-ripe or over-ripe melon will give a dull sound.

Now that you know all the tips, go ahead and pick the watermelon with confidence and enjoy a juicy sweet one tonight.

 

Happy Summers.

 

 

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Sheer Khorma….my way!

Here is another recipe of Sheer Khorma. This is the way it is made in my home. Every year on Eid morning we would wake up to a sweet aroma spread all around the house. My ami (mother) would make this mandatory meetha (dessert) and we could not wait to dig in the bowl of milky goodness. In this recipe rice is used as a thickener so you can say that this Sheer Khurma is a cross between kheer and seviyan.  My mother would top it off with loads of nuts, dried sliced coconut, and vark. Try this version of Sheer Khorma this eid day. I am sure you too will love it.

INGREDIENTS:

  • 8 cups- Full fat Milk

  • 1 1/2 cup- Vermicelli

  • 1/4 cup- Rice

  • 6-8  Green Cardamom

  • 3-4 Dried Dates

  • Sliced Dried Coconut

  • 1/4 cup butter/ghee

  • 2 cups- Sugar

  • Nuts

  • Few drops –Kewra Water

RECIPE:

  • Boil the rice in 3/4 cup water. Once boiled so not drain the water. Blend the rice to make a paste in the leftover water.

  • Soak the dried dates in water for at least 4 hours to soften.

  • Roast the vermicelli in butter/ghee and add cardamom seeds.

  • When the vermicelli starts to turn brown, add milk, sugar and rice paste and let it boil on low heat.

  • When the milk starts to thicken up, add sliced dried dates, sugar and nuts of your choice and keep on stirring regularly to make sure it does not stick to the bottom.

  • Decorate it with nuts, sliced dried coconut, dates and vark.

  • Enjoy

Ingredients for Sheer Khorma
Ingredients for Sheer Khorma
Sheer Khorma
Sheer Khorma
Spoon full of goodness
Spoon full of goodness

NOTES:

  • If you buy the roasted vermicelli then reduce the ghee/butter to 2 tbsp.

  • Traditionally khorma is made with dried dates (chuwara) but if they are not available where you live, you can use regular dates.

  • If using regular dates, omit the step to soak them in water.

  • You can use any nuts you like for example almonds, pistachios, coconut etc.

  • Kewra Water adds a nice traditional smell to the dessert.

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Sheer Khurma

Sheer Khorma/Sheer Khurma is a popular dessert usually made on Eid day in Pakistan, India, Bangladesh and other Asian countries. Literally Sheer Khurma means “Milk with Dates” and usually dried dates (chuwara/chuara) are used. It is served at almost every home after Eid Prayers and then eaten throughout the day.

INGREDIENTS:

RECIPE:

  • Soak the dried dates in water for at least 4 hours to soften.

  • Roast the vermicelli in butter/ghee and cardamom seeds.

  • When the vermicelli starts to turn brown, add milk and let it boil at low heat.

  • Add sliced dried dates and nuts of your choice and keep on stirring regularly to make sure it does not stick to the bottom.

  • After 10-15 minutes you will notice that the milk is starting to thicken. At that point add sweetened condensed milk and evaporated milk and let it boil on low heat for another 6-8 minutes.

  • Taste it to see if it is sweet enough. If not add sugar to taste.

  • Decorate with more nuts, sliced dried coconut and dried dates

Sheer Khurma
Sheer Khurma

NOTES:

  • If you buy the roasted vermicelli then reduce the ghee/butter to 2 tbsp.

  • Traditionally khorma is made with dried dates but if they are not available where you live, you can use regular dates.

  • If using regular dates, omit the step to soak them in water.

  • You can use any nuts you like for example almonds, pistachios, coconut etc.

  • Kewra Water adds a nice traditional smell to the dessert.

 

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Fish and Chips

I love fish and chips but usually they are drenched in oil and I feel heavy and sluggish after eating them. I’ve tried a couple of ways to make it light and airy but in the process the flavor gets lost and you end up with a bland fish. Recently I found this batter recipe in one of Martha Stewart’s magazine which had a twist in the ingredient list. After tweaking and adding some spices of my own I was finally able to make the finest light and flavorful fish accompanied with crisp potato wedges.

Try it, I am sure you will love it too.

INGREDIENTS:

  • 1 1/4 cup – Rice Flour and some extra to coat the fish
  • 1 1/2 cup – Club Soda/Sparkling Water
  • 1 – Egg Yolk
  • 1/2 tsp- Coarsely ground Black Pepper
  • 1/2 tsp- Crushed Red Pepper Flakes
  • Salt to taste
  • Fish
  • Potato cut into wedges
  • Oil for frying

RECIPE:

POTATO WEDGES/FRIES:

  • Cut the potatoes into wedges and put in bowl of cold water for at least 1/2 hour to remove the starch. This will also prevent the potatoes from sticking together
  • Pat dry and fry in small batches making sure not to overcrowd the pot.
  • Once done remove using a spider strainer and put on a paper towel lined dish.
  • Sprinkle salt and sumac when the fries are still hot.

 

FRIED FISH

  • In a bowl, add egg yolk and club soda and mix using a whisk.
  • Add rice flour, salt, coarse black pepper and crushed red pepper to the wet ingredients and mix well to make a batter.
  • Coat the fish with rice flour and tap to loosen the excess and then dip in the batter.
  • Fry right away or else the bubbles will fade and you will lose the airy texture.
  • Let the fish fry for 5 minutes.
  • Serve it hot with potato wedges and tartar sauce.
  • Yummy!

 

Fish and Chips
Egg Yolk
Fish and Chips
Club soda/ Sparkling Water
Fish and Chips
Mix egg yolk and club soda
Fish and Chips
The batter full of bubbles
Fish and Chips
Tilapia Fish
Fish & Chips
Fish and Chips with creamy Tartar Sauce

 

 

 

 

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