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Qeema MatarIngredients:800 gms Mince (beef or chicken)1 cup Oil1 large onion 5 garlic crushed 4 green chilies 1 tsp red ...
11/07/2026

Qeema Matar

Ingredients:
800 gms Mince (beef or chicken)
1 cup Oil
1 large onion
5 garlic crushed
4 green chilies
1 tsp red chili
1 tbsp cumin powder
1 tsp salt
1 tbsp coriander powder
1/2 black pepper
1/4 tsp turmeric
2 medium tomatoes chopped
1 & half cups Peas
2 cups water
1 tsp garam masala
3 tbsp fresh coriander
2-3 green chilies for garnish
Garlic julienne for garnish

Method

1. In a pan, heat oil and add the sliced onions. Cook for 7–8 minutes until they turn light golden brown.
2. Add the minced meat and cook for a few minutes. Stir in the crushed garlic and green chilies, and sauté for 5–7 minutes.
3. Add all the spices and cook for 2–3 minutes until fragrant.
4. Add the tomatoes, cover, and cook for 10 minutes.
5. Uncover and mash the tomatoes well until they blend into the masala.
6. Add the peas and mix well. Pour in the water, bring to a boil, then cover and cook for 12–13 minutes, or until the peas are tender.
7. Uncover and cook on medium-low heat until the oil separates.
8. Finish with garam masala and plenty of fresh coriander. Garnish with sliced green chilies and julienned ginger.

Serve hot with naan or roti

Achari Aloo Qatli Ingredients:Half cup Oil1 tbsp kalonji(black seed)1 tbsp cumin1 tsp chilli flakes1 tbsp garlic (crushe...
10/07/2026

Achari Aloo Qatli Ingredients:

Half cup Oil
1 tbsp kalonji(black seed)
1 tbsp cumin
1 tsp chilli flakes
1 tbsp garlic (crushed)
4 medium potatoes( thinly sliced)
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp salt(adjust accordingly)
1 chicken cube(optional)
2 small tomatoes
2-3 Green chillies
Coriander for garnish

In a pan take oil, saute kalonji, garlic, chilli flakes, cumin for 3-4 minutes until fragrant.
Add potatoes with all the mentioned spices and tomatoes, cover and cook on medium low heat for 15-16 minutes until fully done. Garnish with coriander and enjoy with roti or rice

Potato Chicken Cutlets 4 medium Potatoes (boiled and mashed)2 tbsp Coriander and Mint chopped 1 small onion chopped 3 tb...
09/07/2026

Potato Chicken Cutlets

4 medium Potatoes (boiled and mashed)
2 tbsp Coriander and Mint chopped
1 small onion chopped
3 tbsp spring onion chopped
100 gm Chicken (boiled n shredded)
1 tsp salt
1 tsp black pepper
Half tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
3-4 green chilies
2 tbsp Cornflour
2 eggs beaten for coating

Mix together potatoes, with spices, onion mint coriander, spring onion, chicken, and cornflour.Grease your hands and shape into cutlets as shown. Dip in eggs.
Fry them for 8-10 minutes at medium heat, flip in between until golden and enjoy

08/07/2026

Biryani lovers k liye

1. Homemade Garam MasalaIngredients (Makes about ½ cup)* 2 tbsp coriander seeds* 2 tbsp cumin seeds* 1 tbsp black pepper...
07/07/2026

1. Homemade Garam Masala

Ingredients (Makes about ½ cup)

* 2 tbsp coriander seeds
* 2 tbsp cumin seeds
* 1 tbsp black peppercorns
* 1 tbsp green cardamom pods
* 1 tsp black cardamom seeds (optional)
* 1 cinnamon stick (7–8 cm / 3 inches)
* 1 tsp whole cloves
* 1 tsp fennel seeds
* 2 bay leaves
* ½ tsp grated nutmeg

Method

1. Heat a heavy pan over low heat.
2. Dry roast the coriander seeds, cumin seeds, black peppercorns, green cardamom, black cardamom (if using), cinnamon, cloves, fennel seeds, and bay leaves for 3–5 minutes, stirring continuously until fragrant.
3. Remove from the heat and let the spices cool completely.
4. Break the cinnamon stick and bay leaves into smaller pieces.
5. Transfer all the roasted spices to a spice grinder.
6. Add the grated nutmeg and grind into a fine powder.
7. Sieve if desired for a smoother texture.
8. Store in an airtight glass jar in a cool, dry place.

Storage: Keeps fresh for up to 6 months.

2. Homemade Tandoori Masala

Ingredients (Makes about ½ cup)

* 2 tbsp coriander powder
* 1 tbsp cumin powder
* 1 tbsp paprika
* 2 tsp Kashmiri chili powder
* 1 tsp turmeric powder
* 1 tsp garlic powder
* 1 tsp ginger powder
* 1 tsp garam masala
* 1 tsp ground black pepper
* 1 tsp salt
* ½ tsp ground cloves
* ½ tsp ground cinnamon
* ½ tsp ground cardamom
* ½ tsp crushed dried fenugreek (kasuri methi)

Method

1. Add all the ingredients to a mixing bowl.
2. Mix thoroughly until the spices are evenly combined.
3. Sieve the mixture if needed to remove any lumps.
4. Transfer the masala to a clean, dry, airtight spice jar.
5. Let it rest for 24 hours before using to allow the flavors to blend.

Uses: Perfect for tandoori chicken, paneer tikka, fish tikka, kebabs, grilled vegetables, and marinades.

Storage: Store in an airtight container in a cool, dry place for up to 6 months.

Roast Chicken 1.5 kg whole chicken 1 & half tbsp salt2 tbsp chili flakes1 tbsp black pepper 7 garlic crushed 3 tbsp lemo...
03/07/2026

Roast Chicken
1.5 kg whole chicken
1 & half tbsp salt
2 tbsp chili flakes
1 tbsp black pepper
7 garlic crushed
3 tbsp lemon juice
3 tbsp mustard paste
Half cup Oil
3-4 medium potatoes
Parsley/ coriander for garnish
2 cups water

Put slits on the chicken as shown and marinate the chicken with mentioned spices,rub well on both sides and into the slits.
In a wok add oil, put chicken and cook on medium high heat for 8 minutes each side until a golden color is achieved.
Add water from side, cover and cook for 30 min on medium heat, uncover, flip the chicken, add potatoes, let it cook for another 15 min, until water dries up and oil is separated.
Brush the remaining marinade on the chicken, enjoy with Yellow rice or roti.

03/07/2026

Allah wala biryani in karachi jamshed road ,

Cafe-Style Peri Peri Masala 🌶️A flavorful, spicy, tangy, and slightly smoky homemade peri peri masala that’s perfect for...
01/07/2026

Cafe-Style Peri Peri Masala 🌶️

A flavorful, spicy, tangy, and slightly smoky homemade peri peri masala that’s perfect for fries, popcorn, pasta, pizza, grilled vegetables, paneer, chicken, and snacks.

Ingredients

* 2 tbsp Kashmiri Red Chilli Powder
* 1 tbsp Spicy Red Chilli Powder (adjust to taste)
* 1 tbsp Garlic Powder
* 1 tbsp Onion Powder (optional)
* 1 tbsp Black Salt (Kala Namak)
* 1 tbsp Regular Salt
* 1 tbsp Sugar
* 1 tbsp Mixed Herbs (Oregano, Thyme, Basil, Thyme, Rosemary)
* 1 tbsp Dry Mango Powder (Amchur)
* ¼ tsp Black Pepper Powder (optional)

Instructions

Step 1: Prepare

Ensure all ingredients are completely dry. Moisture can reduce the shelf life of the spice mix.

Step 2: Mix

Add all the ingredients to a clean, dry mixing bowl.

Step 3: Blend

Mix thoroughly using a spoon or whisk until the spices are evenly combined.

Step 4: Optional Grinding

For a smoother, café-style seasoning, grind the mixture in a spice grinder for 20–30 seconds.

Step 5: Store

Transfer the peri peri masala to a clean, dry, airtight glass jar.

Storage

* Store in a cool, dry place away from direct sunlight.
* Always use a dry spoon.
* Stays fresh for 2–3 months at room temperature.

How to Use

Sprinkle on:

* French Fries
* Potato Wedges
* Popcorn
* Pasta
* Pizza
* Garlic Bread
* Grilled Paneer
* Grilled Chicken
* Roasted Vegetables
* Sandwiches
* Burgers
* Corn
* Chips

Tips

* Use only Kashmiri chilli powder for a bright red color with mild heat.
* Increase spicy chilli powder for extra heat.
* Add ½ tsp smoked paprika for a smoky restaurant-style flavor.
* Add ½ tsp citric acid (optional) for a tangier taste.
* Mix well before every use if stored for a long time.

Yield: About 120 g peri peri masala
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Difficulty Level: Easy

30/06/2026

Noman cateringservice contact no 03002163785 m,ikram

Butter chicken Chicken marination:500 gms chicken boneless (cubes)1 cup yogurt 1 tsp salt1 tsp red chilli 1 tsp cumin po...
29/06/2026

Butter chicken
Chicken marination:
500 gms chicken boneless (cubes)
1 cup yogurt
1 tsp salt
1 tsp red chilli
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp garlic powder

Other ingredients
1 small onion chopped
2 medium tomatoes blended
3 tbsp tomato paste
1 tbsp gingergarlic paste
4 tbsp thick cream
5 tbsp butter

Marinate the chicken with above ingredients, in a pan add 4 tbsp oil, add chicken, cook on medium high flame for 10-12 minutes until you get a nice dark colour, take it out and set aside

In a pan add 3 tbsp butter,saute onions for 7-8 minutes until it gets light brown,and put gingergarlic paste, mix,Add chicken, cook for 7 mins,add tomatoes and tomato paste aswell. Cover and cook for 15 minutes at medium heat, uncover and let it dry up, then add 5 tbsp remaining butter, cook till the gravy is smooth,add cream, now cook for 5-7 mins more till oil separates, and its ready.
Top it off with a blob of butter and cream.
Serve it with rice or naan and Enjoyy

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