Main Dishes

Beef Food Main Dishes Pakistani

Pakistani Beef Stew

  • By
  • November 14, 2015
Finally I’ve got myself to write the recipe for one of my most favorite meat dishes Beef Stew. This recipe comes from my mother who happens to be an amazing cook (so you know this runs in the family). I so love this dish that every time she asked “what to cook for Lunch/Dinner”? I’d always say Beef Stew.

This is my 100th post on the blog and I’m pretty excited about that. And I couldn’t think of a better way to celebrate, so I’m sharing my favorite favorite favooorriitee recipe with you all today. I know you’ll thank me for it later because- its just so good!. The succulent beef pieces in a blend of aromatic spices, soft, juicy and cooked to perfection. This goes best with Naan (oven-baked flat bread) or Chapati (wholewheat flat bread) but of course you can have it with anything you like, a dinner roll maybe. I like mine with Naan fresh from the tandoor (clay oven) with a side of lemony sliced onions. A truly pleasing desi experience.
If you’re thinking why the name stew, as it doesn’t appear to have any gravy whereas stews generally have soupy/thick gravy consistency? Well, this dish is a No-Gravy Beef Stew or Masala Beef Stew hence no gravy. The dish tasted best if prepared in beef however you can make it with your choice of meat (mutton or chicken) as well.

print recipe

Pakistani Beef Stew
by November-14-2015
Pakistani Beef Stew – Succulent beef pieces cooked in a blend of aromatic spices. A flavorsome and pleasing desi experience

Prep time: Cook time: Total time: Yield: serves 6


  • 2 Lbs Beef (1 Kg boneless, stew cut beef) cut into 1″ cubes
  • 2 Onions, medium
  • 1 Garlic Bulb
  • 8-10 Dried Red Chilies
  • 2 tsp Coriander Seeds, Whole
  • 1 tsp White Cumin (Zeera)
  • 8-9 Cloves
  • 2-3 Black Cardamoms
  • 3-4 Cinnamon Sticks (2 inch)
  • 10-12 Black Peppercorns (whole)
  • 1/2 tsp Salt, or to taste
  • 1 Cup Yogurt
  • 3-4 Tomatoes, chopped
  • 1/2 Cup Oil or Ghee
  • 1/2 liter Water
  • 3-4 Green Chilies
  • Ginger Sliced
  • Coriander for garnishing


  1. Place the pressure cooker on medium heat, add beef, water and all the spices except yogurt and tomatoes
  2. Let it cook on medium heat for about 30 minutes until the meat is tender and the water dries completely. Remove the pressure cooker from heat, let the pressure subside and open the lid
  3. Again place the cooker on heat, add ghee and cook the meat until its brown and the oil separates from the masala.
  4. Add tomatoes and lower the heat. When the tomatoes are soft add yogurt to it and continue mixing and cooking on medium heat. Add ginger slices, green chilies and coriander leaves. Cover with the lid and let it cook on low heat for about 5-10 minutes
  5. Garnish with coriander leaves and serve with Naan, Chapati or dinner roll


  1. This dish can be made without a pressure cooker as well, the cooking time will increase
  2. You can use your choice of meat as well mutton or chicken
Eid Recipes Eid ul Adha Food Main Dishes Pakistani

Mutton Trotters (Mutton Paya Curry)

  • By
  • September 24, 2015
Mutton Trotters or Mutton Paya Curry is a succulent and delicious Pakistani recipe, one that almost every person loves having. It’s so versatile that you can have it for breakfast, serve in the afternoon meal or for dinner, it’s loved the same way. As Eid-ul-Adha is almost here, I’m pretty much excited to have these Mutton Trotters being prepared at home by my mother. She makes the best ones, the ones rich in flavor and cooked to perfection (she’s a perfectionist – that’s where I inherited it from πŸ˜› )

 Mutton Trotters or Paya Curry (Paya is the Urdu word for “Trotters”) is a thick broth prepared with trotters (feet of goat or lamb) bones from the leg with rich gelatin covered marrow with meat. It’s traditionally cooked on slow-heat overnight or for some good 6-7 hours in flavorsome spices. Making this dish a real treat for the tastebuds. 
Like Biryani, Mutton Trotters recipe varies across different cultures, even in the same country. It’s served best as a breakfast dish and goes really well with Naan, Roti or even rice. The broth also has medicinal properties and is often recommended for recuperating patients for nourishment. This recipe of Mutton Trotters that I’m sharing is a very simple one and if done right it’ll become your favorite dish too.
The most important part of the recipe is cooking the broth right, the longer cook time enables to extract the gelatin from the bones well and makes the broth richer. You can use a pressure cooker too but In my home we use the traditional slow cooking method. The second thing to keep in mind is the cleaning of the trotters. If the trotters are with hairy skin, it has to be burned carefully to remove the hair (ask your butcher to do that for you) and then rinse them clean. 
Prepare this finger licking dish this Eid and enjoy the desi flavors.

print recipe

Mutton Trotters (Mutton Paya Curry)
by September-24-2015
Mutton Trotters Curry! Succulent Mutton trotters cooked to perfection in a rich, spicy and finger-licking curry

Prep time: Cook time: Total time: Yield: serves 6-8


For Boiling

  • 4-6 Mutton/lamb/goat Trotters
  • 10 – 12 Glasses of Water
  • 4-6 Garlic Cloves
  • 1 tsp Ginger paste
  • 1 Onion, chopped
  • 1/4 tsp black pepper corns
  • 1 tsp whole cloves
  • 2 Bay leaves
  • 4 Green Cardamoms
  • 1 Black Cardamom

For the Gravy

  • 1 Cup Ghee/Oil
  • 1 large Onion, paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 1/2 tsp Red Chili Powder
  • 1 tsp Salt or to taste
  • 1/2 tsp turmeric powder
  • 1 tsp Coriander powder
  • Cooked Mutton Trotters
  • Mutton Trotter Soup


  1. Clean and scrub the mutton trotters with whole wheat husk, leave it on the trotters for 5 minutes and then rinse well
  2. Now boil Mutton Trotters with the boiling ingredients listed, after the boil, simmer on low-flame for 4 hours until soft.
  3. In another heavy-bottom pan add oil and onion paste, saute until golden. Now add the garlic and ginger paste and cook till golden and fragrant
  4. Now add all the spices and cook together into gravy masala. Add the cooked mutton trotters to the masala and mix until coated well. Cook on high flame for 3-4 minutes, till the oil/ghee is released
  5. Add to it the Trotters Soup (strained from whole Garam Masala)and bring it to a boil. Lower the flame and let it simmer till the gravy thickens to your desired consistency
  6. Serve with Naan, Roti or Rice
No Comments
chicken Food Main Dishes Pakistani

Chicken Biryani

  • By
  • August 27, 2015
A rice dish from the sub-continent that no other dish can match in grandeur, rich flavors and taste is Biryani. It is a royal dish prepared with myriad of spices, absorbing the rich flavors from the meat and the aromatic rice that makes it elegant and supremely royal.

Since it’s introduction to the Indian sub-continent by the Mughals, Biryani today has taken many forms owing to different regions of India, Arabia and Persia. All these varieties have distinct flavors and a unique taste blended with their local cultures but the royalty of the dish remains the same. The word Biryani is said to be originated from a Persian word “birian” meaning “fried before cooking” (How that is related to biryani, nobody knows).

Traditionally there are two methods of preparing biryani, 1- Kachha (Urdu word for Raw), where the meat are rice are cooked together and  2- Pakka (Urdu word for Cooked), where meat and rice are pre-cooked and then layered together. Though Biryani has many variations however the cooking technique remains the same. It is prepared by layering rice and meat along with the fragrant spices and then cooked on low fire called Dum (urdu for steam) that helps in absorbing and infusing all the flavors together into a royal treat. The Biryani recipe I’m sharing today is of pre-cooked meat and rice, the Pakka method of cooking.
Cooking Biryani does seem like a daunting task and one needs to be a culinary perfectionist to make it perfect. Well, it is challenging to cook Biryani as it involves a lot of steps, innumerable spices, perfectly cooked rice and tender, flavorful meat. I’ve seen my mother doing it all by herself (making her own biryani spices) and the Biryani she makes is the best! It has all the aromatic spices, long grains of rice and perfectly cooked meat and serves it with Mint Raita and salad. 
I love the Biryani my mother makes and would love to share her recipe sometime with all the home made spices, but my version of Biryani uses a Biryani Mix (Thanks to the brands for introducing this biryani magic in our lives and making it so much easier for us) and it tasted equally delicious (Ok, not equally but really delicious).  
Get over your fear of making Biryani with this easy and delicious recipe. Ready to impress? Let’s get cooking (And, you can thank me later by commenting below :D)

print recipe

Chicken Biryani
by August-27-2015
Aromatic rice, juicy tender meat and rich spices layered and cooked to perfection making a colorful and flavorful Royal Cuisine!

Prep time: Cook time: Total time: Yield: servings 6


For Rice

  • 500 grams Long grain rice
  • 2 1/2 liter Water
  • Salt

For Chicken

  • 1 Whole Chicken
  • 4-5 Onions, Medium
  • 1 Cup Yogurt
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 1 Packet Shan Bombay Biryani Masala
  • 1 tsp Salt
  • 1/2 tsp Red Chili powder
  • 6 Tomatoes, peeled and chopped
  • 5-6 Green Chilies, chopped
  • 1 1/2 cup Water
  • Mint Leaves, a few
  • Ghee or Oil for cooking

For Layering

  • Yellow food color, as required
  • 1 tsp Cardamom powder
  • 1/4 tsp Nutmeg, ground
  • 2 Black Cardamoms, ground
  • 3-4 Cloves, ground
  • 5-7 Whole Black Peppers,ground
  • 4 Tbsp Lemon Juice
  • few drops Kewra Water


  1. Prepare Chicken Curry: In a pan heat the ghee or oil, add onions and fry until golden brown. Add chicken and let it cook. It will release its own water, let it cook while stirring occasionally until the water dries completely. Now add yogurt and continue cooking on medium heat, when mixed well add ginger and garlic pastes along with the Biryani Masala, salt, red chili powder and water and let cook for 25 minutes till the chicken is tender. Next add tomatoes, when soft add green chilies and mint leaves. Cook for a few minutes till the gravy is reduced but not liquid
  2. Prepare the Rice: Wash and soak rice in water for 15-20 minutes and drain. Boil 21/2 liters of water with a little salt. Once the water starts to boil add rice and cook for 5-7 minutes until they are half cooked. Drain the water
  3. Layering: Oil a heavy bottomed pan, place two-thirds of rice on the base, followed by gravy. Keep alternating layers of rice and gravy making rice as the top layer as well. Sprinkle some yellow food color, all the ground spices, lemon juice and kewra water. Cover the pan titghtly with the lid and cook on low flame for 10-15 minutes till the rice is done and steaming
  4. Serving: Serve hot with Mint Raita (Simply mix this Mint Coriander chutney in yogurt)and salad

casserole Main Dishes Pizza & Pasta Quick & Easy Quick Fix

Rotini with Spicy Meat Sauce

I love pasta in all shapes and sizes and with all kinds of sauces and cheeses (umm..ok not all kinds but yes most of it). I mean, you can never go wrong with a pasta dish and it’s such a quick fix. Just throw in a few ingredients add any type of pasta (available at hand) and there you have it a delicious meal.

This time around, I made Rotini pasta with a rich and flavorful, full of spices meat sauce. It had loads and loads of cheese so when you dig in it, those stretchy Mozzarella cheese threads tickles those tastebuds. And guess what? It was an instant hit my place and was gone in a jiffy. So now you know how amazingly delicious this easy pasta dish is, let’s get cooking!

But before that let me tell you that the best thing about this dish is that you can use any type of pasta you have on hand or the one you love. For this dish I liked using Rotini, and ofcourse you can use spaghetti, elbow macaroni, penne or any other type that will hold the sauce well.
As for me, it’s Rotini
While this pasta is amazingly delicious and really quick and easy, there’s another secret to it. This pasta recipe makes a wonderful make-ahead meal. Now isn’t that cool? Prepare it on the weekend and refrigerate it and use whenever you want around the week. I’m sure it’ll be a rescue meal for those busy days and you’ll thank me for it!
For my vegan friends, don’t be disappointed I’ve got you covered too. You can enjoy the very same recipe with your favorite veggies. Please read the notes below.
Here’s the Rotini with Spicy Meat Sauce recipe, hope you love it as much as I do (or even more maybe)

print recipe

Rotini with Spicy Meat Sauce
by July-13-2015
Rotini Pasta with Italian seasoned spicy meat sauce topped with cheese. A fast track recipe bursting with flavors and ready to eat in just 30 minutes!

Prep time: Cook time: Total time: Yield: serves 6


For Spicy Meat Sauce

  • 2 Cups Minced Meat, Chicken, Mutton or Beef
  • 1 Medium Onion, chopped finely
  • 4-6 Garlic Cloves, chopped finely (I used about 8)
  • 2 Tbsp Tomato Puree
  • 1 Cup Pizza Sauce
  • 1/4 tsp Mixed Italian Herbs
  • 1/2 tsp Crushed Red Chilies
  • 1 tsp Salt, or to taste
  • 1 tsp Black pepper powder, or to taste
  • 1/4 tsp White pepper powder

For Rest of the Pasta

  • 2 Cups Rotini Pasta, or any pasta of choice
  • 1 Cup Mozzarella Cheese, grated
  • 1/2 Cup Cheddar Cheese, grated


  1. For Spicy Meat Sauce: In a heavy bottom pan, add minced meat over medium heat. Stir it around until the meat is all cooked and browned. Add to it chopped onions and garlic, give it a nice stir and let onions turn a bit translucent. Now add salt,black pepper powder and crushed red chilies along with 1/4 cup of water to cook the onions. Stir this around for a few minutes over medium heat until onions become soft. Then add in mixed Italian herbs,tomato puree and white pepper. Mix it all together Now add to it Pizza Sauce,mix it around for a moment and bring to a light boil.Lower the heat to simmer while you do the rest of the preps!
  2. Prepare Pasta: Get a pot of water boiling, add 1 tsp salt and pasta and let cook until it’s done. Drain it and add a tsp of oil, give it a mix. While the pasta is boiling, grate the cheese
  3. By this point the sauce should be done, so turn off the heat. Do a taste check and adjust seasonings according to taste. Add pasta to the prepared meat sauce and mix well so that its all well coated
  4. Preheat oven to 350 degrees. Take out the pasta in an oven-proof dish and top it with grated cheese. Bake till the cheese melts. Serve hot to enjoy stretchy Mozzarella Cheese threads


  1. Veggie Lovers can skip minced meat and add their choice of vegetables, capsicum, carrots etc.
  2. This can be made with any type of pasta and can also be made-ahead.
  3. Mushrooms, pepperoni, olives can be included too. 

TTTB First Anniversary Giveaway is still Open! It’s worth Rs. 45000 and includes fabulous items. If you haven’t participated yet, click here and Enter Now. I’m sure you don’t want to miss all the amazing stuff we’ve got for you. The giveaway will close on July 22nd. Participate and Win Win Win!

Main Dishes Pasta Pizza & Pasta Quick & Easy

Buffalo Chicken Cheesy Penne


Are you a Pasta Lover? Well, I am… I just love pasta in all shapes and kinds. This recipe of Buffalo Chicken Cheesy Penne has been added to my favorite pasta recipes.

I was introduced to this amazing recipe by Chef Shamsher, an amazing cook who shares very interesting and delicious recipes on his blog . Do visit his blog, his recipes are too good and his blog posts are very interesting you’ll love it!

This recipe as the name: Buffalo Chicken Cheesy Penne has it all, buffalo chicken, a lot of cheese and of course pasta – penne pasta. It’s so easy to make, mix everything together and its ready in just 30 minutes! Wouldn’t you just love that? πŸ˜€


This Buffalo Chicken in this recipe is so flavorsome and delicious that you can use the same recipe in other dishes too, in your burgers or even tacos.

For my veggie friends, do see the notes for a veggie variation so that you can enjoy this delicious pasta too.

print recipe

Buffalo Chicken Cheesy Penne
by March-7-2015
Buffalo Chicken Cheesy Penne! Chicken and penne pasta tossed in a Spicy, Cheesy and Creamy Buffalo Sauce is tossed for an irresistibly delicious dish ready in 30 minutes!

Prep time: Cook time: Total time: Yield: serves 6


  • 2 Cups Chicken, shredded (boil 1 lb chicken breast and shred)
  • 1 Cup Cream Cheese
  • 1/3 Cup Buffalo Sauce
  • 1/2 Cup Chicken Stock
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 3/4 Cup Blue Cheese dressing
  • 3 Cups Uncooked Penne
  • Green Onion Stalks, chopped for garnish
  • Red pepper flakes, for garnish/li>


  1. Prepare the buffalo sauce first, by melting cream cheese, buffalo sauce and chicken stock together
  2. When the mixture is smooth, add paprika, garlic powder, salt and pepper. Cook for about 5 minutes on medium heat, until all ingredients have combined and the sauce is creamy
  3. Now add to it blue cheese dressing and the shredded chicken. Let it cook for about 10 minutes on low heat
  4. While the sauce is cooking, boil the pasta until al dente
  5. Combine the prepared buffalo sauce with the penne pasta. Garnish with green onion and red pepper flakes and serve


  1. Veggie Version: Omit teh shredded chicken, the buffalo sauce is delicious on its own to go with the pasta or you can add your choice of vegetables. Also you can use vegetable stock in place of chicken stock

Tags: Easy Pasta, Quick&Easy,Buffalo Sauce

Recipe adapted from Chef Shamsher

Chinese easy Main Dishes

Chicken Manchurian

  • By
  • February 17, 2015

I’m back on the blog with yet another recipe that will tantalize and tickle those tastebuds for sure. As promised here it is the recipe of the very famous Chicken Manchurian.

 Before I go on with the recipe, I’ll share where I’ve been all this time. Well, I got busy with a few projects which initially started out as personal projects but then became client projects (for which I’m really glad and thankful). So at first, it was my little sister’s birthday and she wanted a Golden Themed Princess Birthday and we decided to give her a surprise birthday party, there was a lot of work and this is what we came up with


She was really happy and appreciated our efforts πŸ˜€ it made us all so happy, you know sister love. From here it all got busy. Do you notice those chocolate bouquets on the table? Yes, I made those and those little beauties brought me clients. Till now I had been busy with client orders and had fun making these beauties.


So, it has been all about happiness, love, sharing smiles and all things good. Continuing with the month of love, I thought of sharing the recipe of Chicken Manchurian, since its all red πŸ˜› and btw, Chicken Manchurian did not originate from China, the Chinese won’t even be aware of  its existence, but this dish has become a famous Chinese dish in both Pakistan and India and can be found on the menu of every Chinese Restaurant of the country.

Question is, then where did it originate from? Well, this dish came into existence out of a cooking experiment of Nelsan Wang, a restaurateur from Mumbai in 1975. The dish came into existence when Nelsan, working in a small hotel heard that Taj Hotel in Mumbai, has brought on board chefs from Sichuan  and has opened a genuine Sichuan Restaurant, because Indians wanted Spicy Chinese Food. It was then, when his customers began to ask for spicy Chinese food and he came up with the idea of this dish that had some fried ingredient since Indians are fond of fried foods and created sauce with a fusion of Indian spices and Chinese seasonings. The name Chicken Manchurian came out as a joke name as Manchurian in China means ‘mad’, since he made up this dish so he gave it this name. Interesting, isn’t it? πŸ™‚


Many variations of Manchurian have sprung up since its existence, there is Gobi Manchurian (Cauliflower Manchurian), Seafood Manchurian, Paneer Manchurian (Cottage Cheese Manchurian), Chicken and Vegetables Manchurian, all have their own unique tastes.

This Chicken Manchurian recipe is an all time favorite. Whenever Chinese meal is being prepared at my home, this is a must dish on the menu and even in restaurants too, we order this the most and I just love the sizzling sound of it on the hot plate. I remember, as kids me and my sister would impatiently wait for our order  just to hear and enjoy that sizzling sound (good childhood memories). This one is as easy as my other recipes and you can serve it up with gravy or dry, we like it with gravy at my home so this one is with gravy.

For my veggie friends do check out the notes section of the recipe for a veggie variation. Also, if you have a different Manchurian recipe do share by commenting below. Try this recipe too and share its picture with me on my Facebook Page.

print recipe

Chicken Manchurian
by February-17-2015
Chicken Manchurian – Batter fried, golden chicken pieces in a hot and peppery sauce

Prep time: Cook time: Total time: Yield: serves 6


Chicken Batter

  • 1/2 Kg (1lb) Boneless Chicken, diced into 1 inch pieces
  • 2 Tbsp Flour
  • 1 Tbsp Corn-Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • Oil for deep frying

Chili Sauce

  • 1/2 Cup White Vinegar
  • 1 tsp Chinese Salt (optional)
  • 3 tsp Sugar
  • 1 tsp Salt
  • 2 tsp Red Chili Powder

Manchurian Gravy

  • 3/4 Cup Chicken Stock
  • 1 Cup Tomato Ketchup
  • 5 Garlic Cloves, roughly chopped
  • 1 1/2 tsp Red Chili Powder
  • 1 tsp Salt
  • 2 tsp Sugar
  • 2 tsp Chinese Salt
  • 1 tsp Soy Sauce
  • 1 Tbsp Oil
  • Chili Sauce, prepared or store bought


  1. In a prepping bowl mix together the ingredients of Chicken Batter, add the chicken pieces and let marinate for 15-20 minutes
  2. Meanwhile, in a small sauce pan prepare the chili sauce, by adding all the ingredients. Mix well and let cook until the sugar dissolves completely
  3. In a pan heat oil over medium-high flame. Add the chicken pieces, working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil and keep warm until needed
  4. In a pan add 1 Tbsp Oil and stir fry chopped garlic until fragrant. Add the fried chicken pieces to it along with all the sauces. Cook for about 1-2 minutes and add chicken stock, bring to a boil and then add tomato ketchup. Mix well, taste check and adjust seasoning. Bring to a boil and let simmer for sometime. The sauce will thicken on its own
  5. Dish out on the hot plate or serving dish
  6. Serve with steamed rice,vegetable fried rice or pasta


  1. I don’t use cornflour and water paste to thicken the sauce. If your sauce isn’t thickening you can add more tomato ketchup and adjust seasoning accordingly or you can add 1 Tbsp cornflour+ 1/4 Cup water mixture to thicken your sauce to desired consistency
  2. If you don’t want deep fried chicken, you can simply stir fry it
  3. Veggie Version: use Cauliflower florets instead of chicken, you can avoid egg and instead make a thin batter of all the batter ingredients mentioned, dredge the florets in it and deep fry. For the sauce, use vegetable stock instead of chicken stock

Tags: Main Meal, Chinese,Easy Meals

Chinese easy Main Dishes

Chinese Orange Chicken

  • By
  • January 21, 2015

I wanted to try this recipe for Chinese Orange Chicken from so long and finally I DID IT!! This citrus season I wanted to make the most of these oranges and I’m glad that I made some really delicious and amazing recipes.

Since the beginning of the season I’ve been in search of a good recipe for Orange Chicken that’s according to the taste palate of my family, who generally like things a bit spicier. So after a lot of research and going through a lot of recipes on the internet, I came across one recipe that I thought to give a try and with my additions to it came with this version of Chinese Orange Chicken. It’s tangy and spicy, it’s sweet and crispy and it’s Oh! so citrusy πŸ˜€
This dish requires a bit of a preparation but the cooking time is just 10 minutes and there you have an amazing Chinese dish ready to serve. My family loved it so much that I can proudly say that this is a Make-Again kind of a dish and a must addition to Chinese Lunch or Dinner menus. The Orange Sauce prepared is to glaze the chicken pieces however I made the sauce a little more in quantity to go along with the rice – That’s how my family likes it πŸ™‚


If you’ve viewed my previous posts, you must have seen how I have used Oranges in different dishes. If not yet, then check out these interesting recipes of Orange Chiffon Cake – a very easy to make cake and Orange Chocolate French Toast Roll-Ups – an exciting and flavorful breakfast.
Do try out this Chinese Orange Chicken recipe, it’ll definitely Tickle those Tastebuds and will become your Make-Again dish too πŸ™‚

print recipe

Chinese Orange Chicken
by January-20-2015
The Best Orange Chicken Recipe, It’s tangy, it’s spicy, it’s sweet, it’s crispy and it’s Oh! so citrusy

Prep time: Cook time: Total time: Yield: serves 6


  • 1/2 Kg (1lb) Boneless Chicken, diced into 1 inch pieces
  • Orange Sauce
  • 1 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • 1 Tbsp Oil
  • 1 Green Onion, Stalks thinly sliced, for garnish
  • 1/2 tsp Sesame Seeds, for garnish

Chicken Batter

  • 1 Egg
  • 1 Cup Flour
  • 1/2 Cup Corn-Flour
  • 1 tsp Baking powder
  • 1/2 Tbsp Oil
  • 1/4 tsp Salt
  • 1/4 or 1/2 Cup Water
  • Oil for deep frying

Orange Sauce

  • 1 1/2 Cup Chicken Stock
  • 1 Cup Orange Juice, Freshly Squeezed
  • 2/3 Cup White Vinegar
  • 1/2 Cup Soy Sauce
  • 1/2 tsp Garlic, Minced
  • 1 Tbsp Orange Zest
  • 2 Tbsp Sriracha Hot Sauce
  • 1/2 tsp Ginger, Minced
  • 1/4 tsp White Pepper powder
  • 1 tsp Black pepper powder
  • 2/3 Cup Granulated White Sugar
  • 1 tsp Salt
  • 1 1/2 tsp Red Chili Flakes
  • 4 Tbsp Cornflour + water, paste


  1. In a prepping bowl, whisk together the ingredients of Orange Sauce
  2. In another bowl combine chicken pieces with 2/3 cup of the prepared Orange Sauce mixture and marinate for 15-20 minutes
  3. In a pan add 1 Tbsp Oil, add minced garlic and ginger. Fry until fragrant. Now add the prepared Orange Sauce in the pan and bring to boil. Stir in the Cornflour+water paste, cook while stirring frequently until the sauce thickens about 1-2 minutes. Taste check, adjust salt, spice or sugar according to taste. Keep warm
  4. Mix together the ingredients of the Chicken Batter in a bowl, drain the chicken from the orange sauce and discard the marinade
  5. In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil
  6. In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil.Toss or drizzle the fried chicken pieces with the Orange Sauce, garnish with sesame seed and green onion and serve immediately
  7. Serve with steamed rice


  1. Recipe adapted from Cooking Classy

Tags: Main Meal,Chinese,Easy Meals

Chinese easy Main Dishes quick

Beef Chili Gravy

  • By
  • December 15, 2014
It’s winters and it’s the start of holiday season. A lot has been going on the past week, a lot of family get-together, laughter and of course family fun and all this could not have been complete without FOOD!

Since it’s family time and you want to spend more with family than in kitchen so easy and quick recipes are all you need. So here it is the recipe for quick, easy and tasty Beef Chili with Gravy.
This recipe is in continuation of the Chinese style recipes which I love making during the winter season more. Although Chinese food (Pakistani Style) is the one you can have all round the year, but in winters its more comforting and some of the dishes really are good enough to keep you warm through the winter season and so is this Beef Chili Gravy recipe.
I understand most people don’t like eating beef, but “some dishes taste good in beef only”. Hey, don’t be disappointed my vegan friends and picky-eater friends I’ll be posting variations to this recipe in notes below so that you can enjoy this dish too πŸ˜€
Before going on to the recipe, there is some information that I’d like to share with you all. Yes, it’s about the selection of meet for this recipe. Here is a chart that describes the beef cuts, this is quite helpful in knowing which beef cut is used for which type of cooking (a very essential cooking info)
Image Source: Google
For Beef Chili Gravy we will be using the Tenderloin Cut also known as undercut, fillet or eye-fillet. Why we’re using this meat because its very tender and needs little preparation and cooking to bring out the best flavor and texture, thus making it the best cut for quick cooking,stir frying, grilling and roasting.

print recipe

Beef Chili Gravy
by December-15-2014
Quickest stir fry recipe with a zing from the chili gravy – comforting and delicious!

Prep time: Cook time: Total time: Yield: serves 4-6


  • 2 Cups Beef (Undercut, thinly sliced strips (1cm in size)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Black pepper powder
  • 1 Tbsp Soy sauce
  • 1 Tbsp Vinegar
  • 1 tsp Green Chili paste
  • 1/4 tsp White pepper powder
  • 2 Tbsp Vegetable oil
  • 1 Tbsp Garlic, chopped finely
  • 1 Tbsp Ginger, chopped finely
  • 1 Cup Capsicum, diced
  • 1 Cup Onion, diced
  • 1 Tbsp Red pepper flakes
  • 1/2 Cup Tomato puree
  • 1 tsp Salt (or to taste)
  • 1/4 tsp dried rosemary
  • 1 tsp black pepper powder
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • 1/4 tsp Chinese salt (optional)
  • 2 Cups Water/Beef Stock/Chicken Stock
  • 2 Tbsp Cornflour mixed with water
  • 1/2 Cup Sweet corn (optional)


  1. Combine egg, salt, black pepper powder, soy sauce, vinegar, green chili paste and white pepper powder in a prepping bowl. Add beef slices and coat well
  2. In a pan heat 2 Tbsp vegetable oil and stir fry beef slices on medium-high flame until cooked and browned. Set aside
  3. In another pan heat 2 Tbsp oil and add garlic and ginger. Add diced capsicum and saute for 2 minutes. Remove from pan and set aside.
  4. In the same pan now add red chili flakes and tomato puree. Mix well and add Water. Bring it to a boil and lower the flame and let it simmer
  5. Now add the seasoning: salt, black pepper powder, Chinese salt,dried rosemary. Mix well
  6. Add cornflour and water paste to thicken the gravy to desired consistency. Bring it to a boil and add the vegetables, capsicum,onion and beef. Add the soy sauce, mix and taste check. Adjust seasoning according to taste
  7. Don’t overcook after adding the vegetables to retain their crunchiness. Add sweet corn mix and serve
  8. Serve with Egg Fried Rice or Masala Rice


  1. If you don’t like beef, you can make this recipe with your choice of meat (chicken or fish)
  2. For the vegan version: use your favorite vegetables instead of beef, simple saute them before adding to sauce

Tags: Chinese,Quick & Easy, under 30 minute meals

Chinese easy Main Dishes Pasta Pizza & Pasta quick

Kung Pao Chicken Spaghetti

  • By
  • December 4, 2014

Pasta is one of the most favorite dishes around the world. Available in different shapes and sizes, pasta is made according to flavors that suits one’s taste palette and this is why there is a huge variety of Pasta dishes out there.

Pasta recipes generally are based on similar ingredients: tomato paste, beef mince, chicken, white sauce, vegetables and topped with grated cheddar. However there is still a lot of variety out there that needs to be explored. And I’m glad I explored and came across this recipe, which is also a dish of a famous restaurant.

Here I present you today the recipe of Kung Pao Chicken Spaghetti from the Asian/Chinese cuisine. What sets this pasta apart from the rest is the combination of sweet and spicy flavors with a kick of salt and a punch of sourness (kick & punch – interesting πŸ˜› ), all these flavors combined and in a delectable balance. This dish is quick – prepared in just 30 minutes, healthy and definitely better than takeout! (oh yes it is)


Just look at that glaze of the Kung Pao Sauce, the crunch of the peanuts, the tender chicken pieces and those slurp worthy noodles – can you just taste that? Well it’s really tasty, try it yourself and it’ll become your favorite pasta dish too.

And for my Vegan Friends, you can enjoy Kung Pao Spaghetti too, see the notes below

I love hearing from you so do write back!

print recipe

Kung Pao Chicken Spaghetti
by December-04-2014
Slurp worthy spaghetti glazed with spicy Kung Pao Sauce, crunchy peanuts and tender chicken pieces, prepared in just 30 minutes-Awesomely saucy and delicious!

Prep time: Cook time: Total time: Yield: serves 4-6


  • 3 Chicken Breasts, Cubed
  • 500 grams Spaghetti
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • 1/2 Cup Cornflour
  • 2 Tbsp Vegetable Oil
  • 1 Cup Roasted Peanuts
  • 3 Green Onion Stalks, chopped
  • Oil for deep frying

Kung Pao Sauce

  • 1/2 Cup Chicken Stock
  • 2 Tbsp Cornflour
  • 3/4 Cup Soy Sauce
  • 1/4 Cup White Vinegar
  • 1/4 Cup Water
  • 1 Tbsp Sugar
  • 3 Tbsp Red Chili paste with Garlic
  • 2 Tbsp Red Vinegar
  • 1 Tbsp Sesame Oil
  • 1/4 Cup Sugar
  • 2 Tbsp Red Chili Flakes


  1. Bring a large pan of salted water to a boil, add the spaghetti and cook until al dente. When done, strain, drizzle some oil on it and set aside
  2. While spaghetti is cooking, mix chicken pieces with salt and pepper (to taste) and toss with cornflour till evenly coated.Heat oil for frying in a pan and deep fry chicken pieces till crisp and golden. Drain on kitchen towel and set aside
  3. In a bowl whisk together all the ingredients of the sauce.
  4. Heat 2 Tbsp vegetable oil in a wok over medium heat and add ginger and garlic paste. Stir fry for about 15 seconds. Now pour the sauce mixture in the wok, stir in peanuts,add salt and pepper powder Bring it to a boil and reduce the heat. Let it simmer until it is bubbly and thickens.Taste Check and adjust seasoning according to taste
  5. Now add the fried chicken pieces, stir in the noodles and green onion.
  6. Toss everything together and serve. Garnish with green onions


  1. For the Vegan version: use vegetable stock instead of chicken stock, use your favorite vegetables instead of chicken, simply stir fry them in 1 Tbsp vegetable oil before adding to sauce
  2. If you want to roast peanuts yourself: simply add peanuts in a pan and roast until golden, approximately 3 minutes
  3. You can use sea food items or beef instead of chicken
  4. For Serving: instead of tossing everything together in the wok, do this on the serving plate/bowl. Simply add cooked spaghetti on the plate top it with chicken pieces and the Kung Pao Sauce. Add green onions on the top and serve

Tags: Chinese, Pasta, Quick & easy

chicken Main Dishes Pakistani

White Chicken Gravy Pakistani Style (Safed Murgh Salan)

  • By
  • October 20, 2014
The temperature is going down, the morning and nights have become chilly now. Finally, the winters are coming (yeeaayy πŸ™‚ ) I’m planning a lot of new recipes for you all for the winters and to start off I decided to share this rich and creamy White Chicken Gravy recipe – its just perfect for the chilly season.

 This dish is rich in flavor and texture and achieves this without the use of Tomatoes and Chilli powder in it. AMAZED? well, there’s more. As it’s White Chicken, so to maintain the whiteness of the gravy this recipe doesn’t include turmeric powder either! SO not using tomatoes, red chillies and turmeric makes it an unconventional chicken gravy recipe.

This Weekend, instead of recahing for the takeaway menu try this White Chicken Gravy recipe and I’m sure it’ll become your family favorite and regular lunch/dinner dish too.

Do share your feedback in the comments below. You can even share the picture of your gravy (tried) on the Facebook Page.

print recipe

White Chicken Gravy Pakistani Style
by October-20-2014
A delicious gravy with succulent chicken pieces in creamy yet subtle white gravy full of flavors

Prep time: Cook time: Total time: Yield: serves 6


  • 1 Whole Chicken, cut into 8 pieces
  • 1/4 cup Ghee/Oil (I used half ghee half butter)
  • 1 Onion, large, finely chopped
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Salt
  • 1 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp White Pepper
  • 5-6 Green Chili, chopped and ground
  • 1/2 tsp Coriander powder
  • 1 cup Cream/Yogurt
  • 1-2 cup Chicken Stock (or Water, I used Chicken Stock)
  • 1 Tbsp Cornflour, dissolved in 1/2 cup water
  • Fresh Cilantro chopped for garnish


  1. Heat Ghee/Oil in a heavy bottom pan on medium heat, add onions. When they turn soft and translucent (don’t let the onion brown) add Ginger and Garlic paste. Saute till fragrant and color changes a bit
  2. Add the Chicken and fry till its color changes to golden. Now add about 1 cup water, cover the pan and let the chicken cook. For about 10-15 minutes until the water evaporates and chicken is cooked and tender.
  3. Add the spices, salt, black pepper, white pepper, coriander powder, green chilies. Mix and let cook for 1-2 minutes.
  4. Add the cream/yogurt, the chicken stock and bring to a boil.
  5. Add the cornflour mixture, bring to a boil. The gravy will begin to thicken. Taste check and check the gravy consistency. (Add more cornflour mixture if too thin or add water/stock if its too thick)
  6. Let simmer for 2 minutes. Dish out, garnish with fresh coriander.
  7. Serve with Basmati rice, Naan or Khameeri Roti

Tags: Main Dish, Pakistani, Chicken

1 Comment