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Shinwari Karahi recipe

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تصویر
 Shinwari Karahi is popular in pakistan   Shinwari Chicken Karahi This is a proper Peshawari/Shinwari-style chicken karahi: tomatoes, meat, salt, green chilies, ginger, garlic, and black pepper. The key is high heat and reducing the tomatoes well, rather than loading it with spices. Ingredients — 1 kg chicken 1 kg chicken, preferably bone-in, cut into medium pieces ½ cup cooking oil or 4–5 tbsp desi ghee 5–6 medium ripe tomatoes, roughly chopped 1½ tbsp fresh ginger, finely chopped 1½ tbsp fresh garlic, finely chopped 1½–2 tsp salt, according to taste 1–1½ tsp freshly crushed black pepper 5–7 green chilies, slit lengthwise 1 tsp crushed coriander seeds — optional 2–3 tbsp fresh coriander, chopped 1–2 inch piece ginger, cut into thin juliennes Traditionally, don't add: turmeric, cumin powder, garam masala, red chili powder, or curry powder. The simplicity is what gives Shinwari karahi its distinctive taste. Step 1 — Prepare the tomatoes Make a small cross-shaped cut on each tom...
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Chicken Paya Recipe

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 Chicken Paya – A Lighter Take on a Traditional Classic

When people hear “paya,” they usually think of beef or mutton trotters, slow-cooked for hours into a rich, gelatinous curry. But there’s also a lighter, quicker version: Chicken Paya.




Chicken Paya Recipe – Comfort in a Bowl

Chicken Paya may not take as long as beef or mutton paya, but it carries the same soulful comfort. Using chicken feet (paya), the dish becomes rich, nourishing, and deeply satisfying. It’s lighter, quicker, and a wonderful choice for a warming breakfast or hearty dinner.

Ingredients

(Serves 4–5 people)

  • Chicken feet (paya) – 8 to 10 pieces (thoroughly cleaned)

  • Onions – 2 medium (thinly sliced)

  • Tomatoes – 2 medium (chopped)

  • Ginger-garlic paste – 2 tbsp

  • Yogurt – ½ cup (whisked)

  • Cooking oil or ghee – ½ cup

 Spices

  • Turmeric powder – 1 tsp

  • Red chili powder – 2 tsp (adjust to taste)

  • Coriander powder – 2 tsp

  • Garam masala powder – 1 tsp

  • Salt – to taste

  • Whole spices – 1 bay leaf, 2 black cardamoms, 3 cloves, 1 cinnamon stick

 Garnish

  • Fresh coriander leaves – chopped

  • Fresh ginger – julienned

  • Green chilies – sliced

Step-by-Step Cooking

1. Prepare the Paya

  • Make sure the chicken feet are properly cleaned. Some people peel off the outer skin for a smoother texture.

  • Wash them in warm water with a little vinegar or flour to remove any smell.

2. Cook the Base

  • Heat oil or ghee in a large pot.

  • Add whole spices and let them crackle.

  • Fry onions until golden brown.

  • Stir in ginger-garlic paste and cook for a minute.

3. Add the Masala

  • Mix in chopped tomatoes, yogurt, turmeric, red chili, and coriander powder.

  • Cook on medium flame until the oil separates from the masala — this step brings out the deep flavor.

4. Simmer the Chicken Paya

  • Add the cleaned chicken feet and stir well to coat them in the masala.

  • Pour in about 5–6 cups of water (enough to make a soupy gravy).

  • Cover and let it cook on low flame for 1–1.5 hours, until the paya become tender and the broth thickens slightly.
    (You can also use a pressure cooker — 20–25 minutes is enough.)

5. Final Touch

  • Sprinkle garam masala powder.

  • Garnish with coriander, ginger slices, and green chilies.

Serving Suggestions

  • Serve steaming hot with naan, roti, or paratha.

  • Some enjoy it with plain rice for a soothing meal.

  • Best eaten fresh, while the broth is still hot and gelatin-rich.

Final Note

Chicken Paya is the kind of dish that feels like medicine for the soul — light yet nourishing, flavorful yet gentle. It’s perfect for family breakfasts on chilly mornings or as a comforting dinner when you need warmth and strength.

 In simple words: Chicken Paya is paya made easier — quick, wholesome, and just as heartwarming as its beef or mutton cousins.

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Dahi baray recipe

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تصویر
  Dahi Baray – The Creamy, Tangy Street-Side Comfort If you’ve ever walked through the bustling food streets of Lahore, Karachi, or Delhi, you’ve probably seen vendors with big glass bowls filled with smooth white yogurt, fluffy fried dumplings floating inside, topped with colorful chutneys and spices. That’s Dahi Baray — also called Dahi Bhalla in India.  Dahi Baray – A Bowl Full of Comfort, Culture & Memories If there’s one dish that can instantly cool down the fiery spices of South Asian cuisine, it’s Dahi Baray (or Dahi Bhalla in India). Imagine a bowl of pillowy, cloud-like lentil fritters, soaked until they melt in your mouth, covered with chilled creamy yogurt, and then sprinkled with chutneys and spices that dance between sweet, tangy, and spicy. That, right there, is a masterpiece that has lived on for generations. For many, Dahi Baray aren’t just food — they’re an emotion. They take you back to evenings of Ramadan iftars , when the table would be filled wi...
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How to Make Sweet Rice Matanjan

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تصویر
Today I am sharing a best recipe  for more delicious and flavorful  Sweet Rice Matanjan   a fragrant and festive, I hope that it would be  enjoyable for audience this recipe and like it also.  Let’s get  st art;         How to Make Sweet Rice Matanjan     Sweet Rice Mutanjan Recipe       Cooking Time:- 1 hour        Ingredients: Basmati rice:- 2 cups (soaked 30 mins, drained)  Sugar:- 1.5 cups (adjust to taste)  Full-fat milk:- 1.5 cups  Water:- 2 cups  Ghee (clarified butter):- 1/2 cup  Mixed nuts:1/2 cup (almonds, pistachios, cashews slivered)  Raisins:- 1/4 cup  Saffron strands:- 1 tsp (soaked in 2 tbsp warm milk)  Whole spices:-  Green cardamom pods:- 4–5 (lightly crushed)  Cloves:- 3–4  Cinnamon stick:- 1 small piece  Rose water/kewra water: -1–2 tsp (optional, for aroma)   Salt:-1/4 tsp  Yellow/orange...
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