Storing Rice - Milled Rice (white, parboiled (‘converted’) or precooked): Once opened, the... Read more »
Rabri
Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in [...]
Khichra/Haleem
Haleem is a thick Persian, Pakistani, Bangladeshi, Turkish, and North Indian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat. Haleem, and a variation [...]
Pickle
Pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be [...]
Halwa Poori
Halwa Poori is a traditional Pakistani and North Indian food. In Pakistan, starting from Lahore and Karachi, it is now one of the most attractive breakfasts across towns. Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal. Composition Halwa poori has developed into a [...]
Koftay
Kofta (see section Names for other names) is a Middle Eastern and South Asian meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. The vegetarian variety like lauki kofta, shahi aloo kofta are popular in Pakistan Ingredients [...]
‘Korma’ The History
Korma (sometimes spelled kormaa, qorma, kavurma, khorma, or kurma) is a dish originating in Central Asia or Western Asia which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry. Both vegetarian and non-vegetarian kormas exist. History Korma has its roots in the Mughlai [...]
Sheermal
Sheermal is a saffron-flavored traditional flatbread made in Iran, Pakistan and in the Lucknow region of India, probably from Persian influences.It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the [...]
tava
A tava, also known as tawah or tawa, is a large, flat or slightly concave disc-shaped griddle made from cast iron, steel or aluminium. It is one of the many cooking tools that are used in Pakistani and Indian cooking and cuisines. It is specifically used to prepare several kinds of roti or breads including [...]
Dopiaza
Dopiaza is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name (“two onions”). The dish usually contains a meat, usually king prawns, chicken, lamb, or shrimp; however, it can also be [...]
Halwa
The halva in Pakistan is very similar to those from India. There are various types of halva category sweets in Pakistan, distinguished by the region and the content from which they are prepared. Most common are the ones made from semolina, ghee and sugar, garnished with dried fruits and nuts. Carrot halwa (called gaajar ka [...]
