Foodiection – Food Madeness

Ingredient: Ghee\Oil

  • Besan Ki Roti

    Besan Ki Roti

    Besan Ki Roti, a traditional Pakistani flatbread made with chickpea flour, is a wholesome and flavorful option perfect for any meal. Known for its nutty taste and soft texture, it pairs wonderfully with curries, chutneys, or yogurt. Packed with protein and fiber, it’s a nutritious choice for those seeking a gluten-free alternative to regular bread.

    Enjoy the hearty flavors of this rustic and nutritious bread!

    Here’s the recipe for Traditional and Aromatic Besan Ki Roti;

     

    Directions:

    • In a mixing bowl, combine besan, wheat flour (if using), carom seeds, red chili powder, turmeric, salt, and cilantro.
    • Mix well.
    • Gradually add water to form a soft, pliable dough. 
    • Let it rest for 10 minutes.
    • Divide the dough into equal portions and roll into balls. 
    • Flatten each ball and roll out into a thin disc using a rolling pin.
    • Heat a skillet over medium heat. 
    • Place the roti on the skillet and cook until golden spots appear, flipping and brushing with ghee or oil.
    • Serve hot with curry, pickles, or yogurt.
  • Chopri Roti

    Chopri Roti

    Chopri Roti is a traditional South Asian flatbread, enriched with ghee and bursting with flavor. This buttery delight is a staple in many households and pairs perfectly with curries, chutneys, or even a simple cup of tea. The rich aroma of ghee-infused dough combined with its soft yet slightly crisp texture makes Chopri Roti an irresistible addition to any meal. 

    Chopri Roti’s indulgent flavors will elevate any meal!

    Here’s the recipe for Aromatic and Perfect Chopri Roti;

     

    Directions:

    • In a large bowl, mix the flour and salt. 
    • Gradually add water to form a soft dough. 
    • Knead for 8-10 minutes until smooth and elastic. 
    • Cover and let it rest for 20 minutes.
    • Divide the dough into equal-sized balls. 
    • Roll each ball into a thin circle.
    • Brush a layer of ghee over the surface of the rolled-out dough. 
    • Fold it in half, then fold again to form a triangle or square.
    • Roll it out lightly again.
    • Heat a skillet over medium heat. 
    • Cook the roti on each side until golden brown, brushing with ghee while cooking.
    • Serve hot with your favorite dishes or enjoy as a standalone treat.
  • Chole Bhature

    Chole Bhature

    An exotic, spicy Punjabi Cuisine that consists of spicy, tangy white chickpea curry served with crisp, fried and puffed bread known as Bhature.

    This crispy puffed bhature makes an excellent combination with the delicious and flavorful chana masala (chickpea curry) most often eaten at breakfast.

    However, I made this hearty meal for lunch and really loved it.

    Here’s the recipe for the Delicious Chole Bhature;

     

    Directions:

    For Bhature:

    • Add all the ingredients in a bowl and mix well.
    • Knead a soft dough.
    • Grease with oil and let rest for 1-2 hrs.
    • Make small dough balls and roll into flat breads with the help of oil. (do not roll the breads too thin)
    • Heat oil, fry until golden. (press the puris/bhature gently while frying to help puff it up)

    For Chanay:

    • Add baking soda in water and let chickpeas soak overnight or 5-6 hrs.
    • Drain soaked chickpeas.
    • Prepare 2 cups of black tea.
    • In a pressure cooker add soaked chickpeas, whole spices (mentioned in ingredients) and garlic cloves.
    • Pour in the prepared black tea in about 500 ml of water or as required.
    • Pressure cook for about 1 hour or until very soft.
    • Heat oil in a pan.
    • Add onion paste and cook for 3-4 mins.
    • Add ginger garlic paste and mix well.
    • Add tomato puree and cook for 2-3 mins.
    • Add green chilies, ginger, cumin powder, coriander powder, red pepper powder.
    • Add some water and let cook until oil separates.
    • Add in the boiled chickpeas and mix well.
    • Add a cup of water and let cook for 8-10 mins.
    • Add water if required to adjust the consistency)
    • Add garam masala powder and kasuri methi.
    • Let simmer for 2-3 mins.
    • Dish out, sprinkle on some fresh coriander.
    • Enjoy with hot puffed bhature.
  • Namkeen Chicken Karahi

    Namkeen Chicken Karahi

    A famous Peshawari style Pakistani dish made with succulent juicy chicken pieces cooked with a fusion of exotic spices and simmered with dried fenugreek. This super flavorsome aromatic and tangy Namkeen Chicken Karahi is an all time favorite Pakistani cuisine.

    Here’s the recipe for this Remarkably Toothsome Namkeen Chicken Karahi;

     

    Directions:

    • Heat oil\ghee in a wok.
    • Add ginger garlic paste.
    • Saute for a min.
    • Add chicken, salt and tomatoes.
    • Saute for 2-3 mins.
    • Cover and let cook on medium flame until chicken tenders.
    • Add black pepper, coriander and cumin powder.
    • Saute for a couple of mins.
    • Add yogurt and let simmer until water dries off and oil separates.
    • Sprinkle fenugreek, green chilies and sliced ginger.
    • Let simmer for 5 mins on low flame.
    • Serve hot with naan. 
  • Dalia OR Bulgur

    Dalia OR Bulgur

    Dalia is cereal food made from several different wheat species. It originates in Middle Eastern Cuisine. It has a light, nutty flavor. The dish itself is easy to make, incredibly soft in mouth and easy to digest. In Pakistani and Indian cuisine, Dalia is often used as a cereal to make a porridge with milk and sugar, or savory porridge with vegetables, meat and spices.  

    Here’s the recipe for this Temptingly Flavorful Daliya or Bulgur;

     

    Directions:

    • In a pot, add all ingredients, put on high heat.
    • Bring it to boil, slow down the heat and cover with a lid on half.
    • Cook for 45 mins to 1 hour or until desired consistency.
    • Turn off the flame, add boiled peas and mix.
    • You can add leftover chicken, mutton or beef. It gives an aromatic flavor to your Dalia.
    • Serve hot with naan, lemon and chaat masala. Enjoy. 
  • Chicken Changezi

    Chicken Changezi

    Chicken Changezi is a rich, flavorful North Indian dish that boasts a creamy, spiced gravy. A rich creamy chicken gravy cooked with milk, cream, tomato puree and a blend of spices. Its origins trace back to the Mughal era, offering a taste of royal cuisine.

    This unique recipe combines aromatic spices with tender chicken, creating a deliciously comforting meal. This creamy and peppery Chicken Changezi serves an incredibly flavorful and delicious main course when paired with Tandoori Naan.

    Here’s the recipe for this Incredibly Delicious and Creamy Chicken Changezi;

     

    Directions:

    • Heat oil in a pan.
    • Fry lotus seeds (makhane).
    • Remove from oil and set aside.
    • Fry onions until golden.
    • Remove from oil.
    • Blend with cashews and water to fine paste.
    • Set aside.
    • In the same oil, fry chicken pieces.
    • Remove from and set aside.
    • Heat ghee in a separate pan.
    • Add ginger garlic paste, tomato puree, milk, coriander powder, red chili powder, garam masala powder.
    • Saute for 10 minutes on medium flame.
    • Add the prepared cashew-onion paste, chaat masala and salt.
    • Saute for 5-7 minutes.
    • Add cream, fenugreek, green chilies, ginger, lemon juice.
    • Mix well and add the fried chicken pieces.
    • Let simmer for 7-8 mins.
    • Garnish with remaining green chilies and ginger. 
    • Serve with naan or chapati.
  • Beef Qorma

    Beef Qorma

    Indulge in the rich flavors of Beef Qorma, a sumptuous dish that blends tender beef with a creamy, aromatic sauce. This recipe brings together traditional spices and a creamy base to create a dish that’s both comforting and exotic. Perfect for a special dinner or when you crave something truly satisfying, Beef Qorma promises to impress with its balance of spice and creaminess.

    Enjoy the creamy and aromatic Beef Qorma, a delightful dish that marries tender beef with a luscious sauce that’s perfect for savoring with loved ones.

    Here’s the recipe for Creamy and Aromatic Beef Qorma;

     

    Directions:

    • In a blender, combine soaked cashew nuts and yogurt. 
    • Blend until smooth to make a creamy mixture. Set aside.
    • Heat ghee or oil in a large pot over medium heat. 
    • Add cinnamon stick, cardamom pods, cloves, and cumin seeds. 
    • Sauté for a minute until fragrant.
    • Add sliced onions and sauté until golden brown.
    • Stir in minced garlic and grated ginger. Cook for another minute.
    • Add beef cubes to the pot and brown them on all sides.
    • Sprinkle coriander powder, turmeric powder, chili powder, and salt over the beef. 
    • Mix well to coat evenly.
    • Pour in the cashew-yogurt mixture, stirring to combine. Bring to a simmer.
    • Cover the pot with a lid, reduce heat to low, and let it cook for 1.5 to 2 hours or until the beef is tender, stirring occasionally.
    • Once done, adjust seasoning if needed and garnish with Ginger.
    • Serve hot with steamed rice or naan bread.
  • Mutton White Biryani

    Mutton White Biryani

    Mutton White Biryani is a delectable twist on the traditional biryani, characterized by its aromatic flavors and creamy texture. Unlike the typical colorful biryanis, this dish is subtly spiced and includes yogurt and cream to create a luscious white gravy, making it a unique and elegant choice for special occasions.

    The absence of strong red spices makes it a lighter alternative, appealing to those who prefer milder flavors while still enjoying the richness of traditional biryani. Enjoy the creamy and flavorful delight of Mutton White Biryani, a perfect addition to your festive table.

    Here’s the recipe for Innovative and Luscious Mutton White Biryani;

     

    Directions:

    • Rinse the basmati rice and soak for 30 minutes. 
    • Cook with bay leaves, green cardamom, and salt until 70% done. 
    • Drain and set aside.
    • In a large pot, heat ghee or oil. 
    • Add cumin seeds and let them splutter. 
    • Add sliced onions and sauté until golden brown. 
    • Add ginger-garlic paste and cook until the raw smell disappears.
    • Add mutton, yogurt, cream, green chilies, black pepper, white pepper, garam masala, and salt. 
    • Mix well, cover, and cook on low heat until the mutton is tender.
    • In a heavy-bottomed pot, layer half the cooked rice, then add the mutton mixture. 
    • Top with the remaining rice. 
    • Garnish with chopped coriander and mint leaves.
    • Seal the pot with a tight-fitting lid or dough. 
    • Cook on low heat for 20-25 minutes until the flavors meld together.
    • Fluff the biryani gently with a fork and serve hot with raita or salad.
  • Camel Nihari

    Camel Nihari

    Camel Nihari is a rich, flavorful stew that combines the unique taste of camel meat with traditional South Asian spices. Originating from the royal kitchens of Lucknow, Nihari has evolved into a beloved dish in Pakistan and India. This version uses camel meat for a distinctive twist.

    This irresistibly satisfying and Hearty Camel Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat and super tender camel meat chunks. This finger-licking delicious, spicy, and super-rich Nihari served with hot, crisp Naan is just divine.

    Here’s the recipe for this Finger-Licking and Scrumptious Camel Nihari;

     

    Directions:

    For Nihari Masala:

    • Add all the ingredients to a grinder.
    • Grind to a fine powder.
    • Store in an airtight container. 
    • Set aside.
    • It can be used immediately or stored for up to 6 months in a cool, dry place.

     

    For Nihari:

    • In a large pot, heat the ghee/oil over medium heat. 
    • Add sliced onions and fry until golden brown.
    • Add the ginger-garlic paste and cook for 2 minutes. 
    • Add the camel meat chunks and sauté until browned.
    • Stir in the Nihari masala and cook for another 5 minutes. 
    • Add the whisked yogurt and mix well.
    • Pour in the water and bring to a boil. 
    • Reduce the heat to low, cover, and simmer for 3-4 hours until the meat is tender.
    • Stir in the dissolved wheat flour to thicken the gravy and cook for 25 minutes.
    • Garnish with chopped coriander leaves and ginger slices. 
    • Serve hot with naan and lemon wedges on the side.
  • Fish Mandi

    Fish Mandi

    Mandi, a traditional and super flavourful Yemeni delicacy is a mouthwatering and aromatic slow-cooked meat cooked to perfection until the meat falls apart. Enjoy this flavorful Fish Mandi, a perfect blend of fragrant rice and tender fish that brings a taste of Yemen to your table. This delicious Yemeni delicacy would surely transport your taste buds to the Middle East.

    Here’s the recipe for this Deliciously Addicting and Flavourful Fish Mandi that will leave you craving more;

     

    Directions:

    • Marinate fish with all the ground spices overnight.
    • Shallow fry until golden and crispy.
    • Set it aside.
    • Heat ghee or oil in a large pot over medium heat along with the leftover fried fish oil.
    • Add onion, garlic, and ginger.
    • Sauté until the onion is golden brown.
    • Add salt, cumin, coriander, turmeric, lime powder, tomato paste, and dried lime.
    • Mix well.
    • Add water and bring to a boil.
    • Add rice and let them cook until the water is dried off.
    • Steam cook for about 8 minutes.
    • Assemble the rice and the fish in a large platter.
    • Serve hot and Enjoy!