#Cooking Recipes Pakistani

[zaidikakitchen]

spices are so important in every meal and for each recipes for life make these spices for making your recipes more tasty and delicious @zaidikakitchen

[chefsloan]

Homemade Pakistani Karahi Cauliflower Curry. Inspired by Mark Wiens' Karahi Chicken recipe which he created during his trip to Pakistan.

[cookwithfaiza]

Cheesy Chicken Sandwich | Healthy Iftar Recipe By Cook With Faiza

[cookwithkhadijazaheer]

Hi everyone i share my recipes with you, kindly give me view i need your help and support.

[spoonfulofmilo]

Not you calling me darling, I'll go cry in the corner, thank you :3

(after having a little cry break)

Anyways, I was going to request 14-Lando Norris x 9-Chef!Reader(ftm or transmasc). I was thinking of the reader being desi/pakistani and owning multiple restaurants and being a world renowned chef. Like Lando and reader would host parties where reader would cook and stuff

of course, anything for you darling <3

if you want to participate in my 400 followers event, look here :)

my masterlist can be accessed here

Please keep requesting - y'all have awesome ideas we agree on a lot of stuff :) - my guidelines are here, and if you want some prompts, they are here.

also feel free to come in and start chatting to me in my asks, would love to get to know y'all better

and if you want to be added to my taglist lmk :)

14 - lando norris x 9 - chef!male!reader

Reader owns many restaurants across cities (im already hooked and begging y’all to let me write this)

Hosts private dinner party

Someone invites lando

Reader teases him over his ‘bland british taste’

Lando asks for a recipe (why? Who knows, he can’t cook)

Lando is determined

Just every race, finds your nearest restaurant and goes, bringing team

Reader attends races to get inspo

Lando suggests a party

Reader cooks

More dinner events

taglist: @leosxrealm, @tallrock35, @wolf-knights, @janeholt3, @anicega, @badblondebisexualboy, @ghostking4m, @koalapastries, @camelliaflow3r

[purplesimmer455]

Cam and Iseul head out of the room and join Piper in the kitchen. Iseul says she’ll make dinner, and Cam grins. “Sure, Is. If it’s not too much of a bother.” She says and Iseul grins. “It’s not. I took a southeast Asian cooking class and I want to try a recipe for you guys.” She says, and she gets out some ingredients and makes sure she has everything. Cam watches her auntie start to prep everything, smiling as she sees how calm and confident Iseul looks while cooking.

As Iseul starts to cook, she looks at Piper and says, “You know, when Cammy was a toddler, her parents would drop her off at my old apartment for a few hours and I’d watch her and play with her and take her to the park. Plus, I’d make her this dish called Dak Juk, a rice porridge with chicken in it that isn’t too spicy*, and she’d be so excited when I placed her in her high chair to eat.” Iseul says, her eyes playful as she looks at adult Cam now, and Piper smiles. “I remember that, it was always so much fun to see you cook and grumble when you dropped something.” Cam says, grinning at her auntie. “Yup, I was trying not to curse in front of you so I chose to grumble instead.” Iseul says with a laugh.

The Burmese samosa soup is ready after a while, and Piper takes out the bowls while Cam helps Iseul shift the soup from the pot to a big bowl. Iseul ladles out to soup to the three bowls and sits with Cam and Piper at the kitchen island. “This is so good, auntie Is.” Piper says after taking a bite, and Iseul smiles. “Thanks Pipes. It’s not too spicy is it?” She teases. “No, of course not. Plus, I’m part Pakistani and grew up eating my mom and Nana Maya’s food, so I’m used to it,” she says as Iseul laughs. “Yeah, I can imagine. I had some of your mom’s biryani at a party and it was delicious but definitely spicy as heck.” Iseul says.

[algrenion]

since my dad learned his father was Nigerian i've been trying to learn more about West African food in general

peanut butter chicken "soup" (it's more like a stew if ur Scottish) has legit become one of my favourite recipes ever

accidentally let my last batch cook on a super low heat for too long though and it basically has the consistency of Pakistani haleem (and i had a beloved uncle from Pakistan, so)..........

.......idk man....... i think it might be even better like this........

[nerdishfeels]

My Mum is A Self-Published Author!

Hey guys! So, my mum has always wanted to write a cookbook filled with our homemade recipes. It’s been in the works for a bit, but now, we’ve finally self-published her kindle book, Mumzilicious!

It would honestly mean the world to me if you could show some support for her book.

These recipes are perfect for you if you want:

Quick and easy recipes for delicious Pakistani cuisine.

Healthy dishes that are not too spicy or oily.

To learn how to cook and need somewhere to start.

To treat yourself to mouth-watering home-cooked meals.

You can get your copy below. If you have any questions, let me know!

Links:

UK: https://www.amazon.co.uk/dp/B0CW19JX4M

US: https://www.amazon.com/dp/B0CW19JX4M

Please signal boost this too, so everyone can get their copy! ❤️

[starlightshadowsworld]

Characters I headcanon as Pakistani because I am Pakistani.

Jason and Thalia Grace.

Beryl was on popular Pakistani Dramas in her hay day and made sure both her kids were fluent in Urdu.

Jason ended up forgetting it when he was taken by Lupa who spoke to him in Latin. And then Camp Jupiter demanded he speak English.

But then he lost his memories and could only speak his mother tongue. And only Thalia, Annabeth and Grover could understand him. Urdu was Thalia’s first language too. She knows enough English to get by and can’t be arsed learning any more.

Annabeth because she demanded Thalia teach her and began doing her own learning. And Grover because he’s Indian in the to series and I head canon speaks Hindi, which is very similar to Urdu.

Steve Harrington.

Parents tried to assimilate and outside the home just try and hide their heritage. His grandparents spoke to him in Urdu as a child but he didn’t retain much of it. Definitely had a “wish I was white” phase (and probably had fair and lovely pushed on him as child.)

As he began to grow and accept himself, he desperately tried to reach his roots. Got in touch with his grandparents again and began to heal.

Ain’t no Farah Fawcett here we be oiling that hair. Cooks recipes his grandmother used to make him (which the kids demand more of once they get a taste.) Re-learning Urdu with his grandparents and Robin.

He’s done the kurta over jeans look.

(Probably very much watched over by Lucas’s parents after they find out because he’s one of the only other people of colour in this white ass town.)

2012 Casey Jones.

Grew up in New York with an American father and Pakistani mother. Even after her mysterious death he’s still beloved by his family and goes to all the events.

He’s the cool cousin.

He’s always had a deep love for his culture and his city. And always been unapologetically himself no matter what. He has won over Splinter with karak (desi) tea. Has also definitely worn a kurta over jeans and trainers.

Bought mithai as an apology gift after bringing a footbot to the turtles lair and became Mikey’s best friend.

Blake Belladonna

Loved her culture, her home still ran off with a white man Blake tried to leave it all behind and assimilate to life in Vale. But she never felt like she belonged, but also believed she’d changed too much to belong back home.

But as she grew to accept herself and all that made her Blake Belladonna, that feeling begin to lessen. It’s still there, but maybe she can exist in two worlds instead of one. She shares stories with her friends, practices and teaches them (particularly Weiss) her mother tongue and traditions.

And they embrace her just like they always will.

Ozma

He assimilates to each new life but he’s still him under it all. It’s under lock and key, who he was but in the quiet moments he shares those little things. He’s not a fan off tea, he drinks only coffee and yet there’s a certain pink tea that he will always accept.

He and Salem smh ran off with a white woman had a grand wedding, there were no attendants but they more than made up for it. His girls all had bangles around their wrists and there was a once a time where wrapping them in his mother’s dupatta was the most magical thing of them all.

He’d leave a plate off apple slices in their rooms and smile as they happily ate them. The old men at the market would gently pat him on the head when they meet. Some of them still do, as if they know and maybe they do.

Things from the past hurt so much now, and yet he loves them.

[thessalian]

Thess vs Food Stereotypes

Okay, really getting tired of this.

I didn’t want to hijack the post doing the rounds about “British kids try biscuits and gravy for the first time” and people getting judgemental about British cooking based on a few kids whose idea of ‘biscuit’ is very different than the American version and one British uni student’s aversion to spice. Thing is, though ... I live here, and I moved here from Canada (Montreal, even, which has a reputation for being as foodie as Paris but with a lot more politeness) by way of the United States. I’ve seen the stereotypes from all three countries, and when it comes to England, I’ve been everywhere from tiny hamlets to ... well, London, where I currently reside.

A lot of “traditional dishes” lack for spice here, true. However ... did y’all forget, while you were going, “American versions of recipes from other places have such flavour because poor / low class immigrants brought the recipes here”, that Britain was a fucking empire? We bitch about British colonialism all the time, and fair enough, but no one seems to have considered the huge variety of food that brought to this tiny wet little island. Even in the tiniest hamlets you’ll generally find an Indian takeaway, always family-run, always by families who came from the country from which the cuisine originated, some as recently as a generation ago. Bigger cities, and especially someplace like London? You’ll find a lot more. Hell, I live near an area that’s a blend of Afro-Caribbean, Nigerian, and Filipino, and the food you’ll find in the area reflects that. And I don’t just mean restaurants either; people who live here are clearly making that stuff at home, if the local markets are any indication. It’s the same all over, with a lot of emphasis on Indian, Pakistani, Nepalese, Filipino, and the foods of various African nations. Britain colonised these countries, and maybe the white people don’t make as much use of the spices they got by doing so as they could? But some do.

Also ... dude, they have herbs here. And they use them. Stews are full of thyme and sage and bay leaf. Sauces are a thing - mint for lamb, applesauce (not the sweet dessert kind; the kind where the tartness of the apple is maintained) for pork, fucking horseradish for beef. Root vegetables like parsnips and carrots are often roasted in a honey glaze, and never underestimate how a flavour profile changes if you change what fat you’re using for roasting a potato. (Seriously, just try roasting potatoes in goose fat.) Gravy? They have gravy; not as thick, and more generally devoted to the flavours of the juices of the roast, but they have gravy.

Britain has a different, earthier, occasionally sweeter flavour profile to a lot of its traditional dishes than other countries, yes. And there are a lot of people in this country who fear anything more than one clove of garlic, yes. However, there are Americans who fear anything that doesn’t taste of grease and mayonnaise, too (which is the stereotype, I’m afraid). So maybe can we lean less into the stereotype and, while trying unfamiliar foods, also do some research and try a variety of those unfamiliar foods instead of judging an entire country’s palate based on a couple of school kids who don’t know the American South’s version of a biscuit? Just be happy they’re loving it.

And go try some bubble and squeak sometime. Lancashire hot pot. Cornish pasty. Cullen skink. Hell, shepherd’s pie! It’s not all boiled everything, y’know.

[itsnazib]

A Journey Through The Aromas Of Pakistani Nihari - Easy Delicious Nihari Recipe

The word Nihari is derived from the Arabic word Nihar, which means morning. Hence the name Nihari means that it was used for breakfast.

Nihari-making originated either in the back streets of Delhi's Jama mosque, or many Lucknow enthusiasts believe it began with the fall of the Mughal Empire in the late 18th century. After, the Nawab happened from the kitchens of Oudh.

The method of preparing nihari is still more or less the same as it was in the early days. 

In those days, after the lid of the pot was covered, a dough stick was placed on its sides to maintain maximum temperature and slow cooking with steam. After lightly frying the meat, aromatic spices were added to it and left to slowly decompose and absorb the aroma of these spices.

The flavor of these spices would settle into the meat very gently, as if someone were casting a spell to entice someone.

Making Pakistani Nihar: The Easy Way

Prepare to embark on a culinary voyage, we will try to uncover the secrets of nihari, a dish steeped in tradition and bursting with flavor. 

Join us as we delve into the depths of this iconic dish, and unveil a traditional Pakistani nihari recipe that will transport your taste buds to the bustling streets of Lahore or Karachi.

Making The Best Nihari - Ingredients

Before we begin our culinary adventure, let's gather the following ingredients for our nihari:

1 kg beef shank or mutton, cut into chunks

2 large onions, thinly sliced

1/2 cup ghee or cooking oil

3 tablespoons ginger paste

3 tablespoons garlic paste

1 tablespoon turmeric powder

2 tablespoons red chili powder

2 tablespoons coriander powder

1 tablespoon cumin powder

1 teaspoon fennel seeds

1 teaspoon black peppercorns

4-5 green cardamom pods

2-3 cloves

3-4 bay leaves

Salt to taste

Warm water

Fresh ginger slices

Fresh green chilies

Chopped coriander for garnish

Naan bread or steamed rice for serving

Step-by-Step Instructions For Making Nihari

Now, let's dive into the art of preparing Pakistani nihari with our step-by-step guide:

Step 1: Fry the Onions

Heat ghee or cooking oil in a large pot over medium heat.

Add the thinly sliced onions and cook until they turn golden brown and caramelized, stirring occasionally to ensure even cooking.

Step 2: Searing The Meat

Once the onions are caramelized, add the beef or mutton chunks to the pot.

Increase the heat to medium-high and sear the meat on all sides until it develops a rich, brown crust, locking in the flavors.

Step 3: Crafting The Spice Blend

While the meat is searing, prepare the spice blend by combining ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, fennel seeds, black peppercorns, green cardamom pods, cloves, and bay leaves in a small bowl.

Step 4: Infusing The Flavors

Once the meat is seared to perfection, add the prepared spice blend to the pot.

Stir well to coat the meat evenly with the aromatic spices, allowing them to release their flavors and aromas.

Step 5: Slow Cooking

Pour enough warm water into the pot to cover the meat completely.

Reduce the heat to low, cover the pot with a lid, and let the nihari simmer gently for 4-5 hours, or until the meat is tender and falls apart easily.

Step 6: Thickening The Gravy

After the nihari has simmered for several hours, remove a ladleful of the gravy from the pot and transfer it to a separate bowl.

Using a fork or whisk, mash the onions and spices in the gravy until they form a smooth paste.

Pour the mashed gravy back into the pot and stir well to thicken the nihari to your desired consistency.

Step 7: Serving

Serve the hot nihari in bowls, garnished with fresh ginger slices, green chilies, and chopped coriander.

Accompany the nihari with warm naan bread or steamed rice for a complete and satisfying meal.

The Bottom Line 

With its tantalizing aroma and robust flavors, Pakistani nihari is a dish that embodies the essence of Pakistani cuisine. By following this above traditional recipe and savoring each step of the cooking process, you can experience the true magic of nihari and transport yourself to the vibrant streets and bustling bazaars of Pakistan. 

So gather your ingredients, unleash your culinary prowess, and treat yourself to a taste of authentic Pakistani nihari that will leave you craving more.

[zaidikakitchen]

Vinegar Achar Recipe I Vinegar Achar I Vinegar Achar Banane Ka Tarika I ...

Hello, My tumbler family, I hope you all are good, welcome to zaidi ka kitchen. Today we will make vinegar achar recipe with very less ingredients and so easy and tasty espeially for this summer. i hope you will enjoy this vinegar achar recipe at home so keep watching keep loving and keep promoting each other by a lovely comment in the video.Do like share and subscribe if you are new to my channel zaidi ka kitchen. Ingredients: Apple cider Vinegar----- water------ zeera---- salt---- 1tbsp kuti mirch----- sugar---1tbsp onion--- green chilli----- garlic----- for quantity watch recipe..... #recipe #pickles #indianfood #cooking #zaidikakitchen

[spoonsomebiriyani]

 The Flavorful Journey of SpoonSome

Biryani: A Culinary Tale

Introduction:

SpoonSome Biryani, a culinary delight that transcends borders and unites taste buds, has a journey as rich and diverse as its aromatic flavors. From humble beginnings to becoming a symbol of culinary excellence, the story of SpoonSome Biryani is a testament to the passion and dedication of its creators.

Biriyani

Biryani, a fragrant and flavorful one-pot dish, has captured the hearts and palates of millions across India. Whether it’s a festive occasion, a family gathering, or a simple weeknight dinner, biryani graces the table with its aromatic presence. In this article, we’ll explore the rich history, diverse variations, and the magic behind this beloved culinary masterpiece.

Origin of Biriyani

Biryani’s origins are shrouded in mystery, with various theories tracing it back to Persia, the Mughal courts, or even ancient India. Regardless of its beginnings, biryani has evolved over centuries, blending local ingredients, spices, and cooking techniques.

The Mughals, known for their opulent feasts, elevated biryani to an art form. They combined Persian pilaf techniques with Indian flavors, creating a harmonious symphony of rice, meat, and spices.

Regional Variations

Hyderabadi Biryani: The Nizams of Hyderabad perfected this style. It’s a marriage of Mughlai and local Telugu flavors. The raw biryani involves layering marinated meat and partially cooked rice, sealing the pot, and slow-cooking it.

Lucknowi Biryani: Awadhi biryani is fragrant and delicate. It uses saffron-infused rice and slow-cooked meat, often garnished with fried onions and raisins.

Malabar Biryani: Kerala’s Malabar coast offers a spicy version with coconut milk, curry leaves, and a hint of sweetness.

Sindhi Biryani: Influenced by Pakistani cuisine, Sindhi biryani features marinated meat, potatoes, and aromatic spices.

Origin Story:

The tale of SpoonSome Biryani begins in the bustling streets of Trivandrum, where a young man named Vysakh honed their craft in the art of biryani-making. Inspired by the rich culinary heritage of the region, a group of young entrepreneurs set out to create a biryani experience like no other. Thus, SpoonSome Biryani was born, blending traditional recipes with modern innovation.

On streets in India, where flavors collide and cultures intertwine, there exists a biryani that defies convention. Spoonsome Biryani, born from the creative mind of entrepreneur Vysakh, is more than just a dish – it’s an experience.

Spoonsome, a maverick in the culinary world, envisioned a biryani that would transcend boundaries. Our journey began with a simple question: “What if we reimagine the classic biryani?”

Spoonsome Biryani emerged as the answer – a fusion of tradition and innovation, where every grain of rice tells a story.

Early Beginnings

Recipe Perfection:

At the heart of SpoonSome Biryani's success lies its signature recipe, carefully crafted over years of experimentation and refinement. The secret blend of aromatic spices, tender meat, and fragrant basmati rice creates a symphony of flavors that dance on the palate with every bite.

Each ingredient is meticulously selected to ensure the perfect balance of taste and texture, making SpoonSome Biryani a true culinary masterpiece.

Magic of Biriyani

Basmati Rice The canvas for Spoonsome Biryani, aged basmati rice, forms the foundation. Each grain absorbs the essence of spices and marinated meat.

Marinated Meat Whether succulent chicken, tender lamb, or fragrant fish, the choice of meat defines the biryani. Spoonsome secret lies in the marinade – yogurt, spices, and love.

Spices of Cinnamon, cardamom, cloves, and star anise dance together, creating a symphony of flavors. Spoonsome spice blend is a guarded treasure.

Herbs Fresh mint, cilantro, and curry leaves add brightness and balance. Their whispers infuse every layer.

Making Delicious Dums

Biryani’s magic lies in the “dum” method. The pot is sealed with dough or cloth, trapping steam and flavors. The slow, gentle heat ensures that every grain of rice absorbs the essence of the spices and meat.

The unveiling of a biryani pot is akin to opening a treasure chest – the aroma escapes, and anticipation reaches its peak.

The Lightness Within

Spoonsome challenges the notion that biryani must be heavy. His creation is a delicate balance – rich in flavor yet light on the palate.

No excessive oil or ghee here. Instead, he achieves depth through spices and technique.

The Aroma

As you approach spoonsome, the air changes. It becomes a canvas, painted with the fragrant strokes of cinnamon, cardamom, and cloves. The spices, carefully measured, release their essence – a promise of what’s to come. The aroma dances around you, teasing your senses.

Spoonsome Biryani: A Culinary Symphony of Flavor

In the heart of bustling markets, where the air is thick with spice and anticipation, lies a biryani that defies convention. Spoonsome Biryani, born from the creative genius of entrepreneur Vysakh, transcends mere sustenance. It’s an orchestra of taste, a symphony of fragrance, and a celebration of culinary artistry.

A Flavorful Feast with Hidden Health Benefits

Biryani, including the innovative Spoonsome Biryani, isn’t just a delightful dish; it also offers several health benefits. Let’s explore how this aromatic creation can positively impact your well-being:

Anti-Inflammatory Properties:

The spices used in biryani masala, such as cumin, turmeric, and coriander, possess anti-inflammatory properties.

These spices aid digestion, soothe the gut, and may even boost immunity.

Digestive Aid:

Cumin and cloves, present in biryani masala, have carminative qualities.

They help prevent bloating, neutralize acidity, and promote healthy digestion.

Metabolism Boost:

Indian spices in biryani masala are rich in phytonutrients.

These compounds accelerate metabolism, potentially aiding weight management.

Protein and Fiber Content:

Spoonsome Biryani, especially if it includes chicken or other meats, provides a good amount of protein.

Additionally, the rice contributes fiber, promoting satiety and supporting overall health.

Antioxidant-Rich Spices:

Biryani contains spices like ginger, cumin, and curcumin (from turmeric).

These spices have antibacterial, anti-inflammatory, and even antiviral properties, making them cleansing powerhouses.

Remember, enjoying biryani in moderation allows you to savor its flavors while reaping these hidden health benefits. So, the next time you indulge in a plate of Spoonsome Biryani, relish not only the taste but also the well-being it brings!

Expansion and Recognition:

As word of SpoonSome Biryani's delectable offerings spread, the brand quickly gained a loyal following, both locally and internationally. With a commitment to quality and authenticity, SpoonSome Biryani expanded its reach, opening outlets in major cities across India and beyond. The brand's dedication to excellence earned it numerous accolades and awards, solidifying its position as a leader in the world of biryani.

Beyond Borders

Spoonsome Biryani transcends regional boundaries. It’s not just Hyderabadi or Lucknowi; it’s a canvas where Spoonsome paints with flavors from Iran, Kerala, and beyond. Each bite is a passport to distant lands – a culinary wanderlust.

The Legacy Unveiled

Spoonsome Biryani isn’t just a dish; it’s a legacy. our passion infuses every grain, every spice, and every smile of a satisfied diner.

As the sun sets over our kitchen, we dream of a world where biryani knows no boundaries – where spoonsome becomes synonymous with joy.

In this culinary saga, Spoonsome has rewritten the biryani narrative. So, the next time you savor Spoonsome Biryani, remember that you’re tasting more than a meal – you’re tasting a dream realized.

Some Hidden Gems

Certainly! While Hyderabadi and Awadhi biryani are well-known and beloved, several lesser-known biryani varieties across India deserve attention. Let’s explore these hidden gems

Bangalore Dum Biryani

Originating from Bangalore, this biryani is usually made with lamb, fish, or chicken. It leans toward the milder side in terms of spice but promises delightful flavors in every spoonful. Often served at Muslim weddings, it’s a favorite among Bangaloreans.

Meen Biryani (Kerala Coastal Flavors)

Hailing from the coastal regions of Kerala, Meen Biryani celebrates the bounty of the sea. “Meen” means fish, and this biryani layers spiced fish with rice, fried cashews, caramelized onions, and aromatic spices. It’s a scrumptious ode to Kerala’s culinary heritage.

Thalassery Biryani (Kozhikode Biryani)

With its Arab origins, Thalassery Biryani is popular along the Malabar coast. It uses a distinct rice variety called Jeerakasala or Khyma, which is fragrant, short, and thin. The biryani is cooked with mouthwatering aromatics, and ghee, and topped with fried raisins and cashews, creating a royal touch.

Beary Biryani (Mangalorean Delicacy)

Contrary to the usual spicy biryanis, Beary Biryani is mildly spiced. Originating from the coastal areas of Dakshina Kannada, it’s a Mangalorean delight. The subtle aroma of fennel seeds sets it apart, and it tastes even better the next day.

Ulavacharu Biryani (Andhra Pradesh Specialty)

A household recipe from Andhra Pradesh, Ulavacharu Biryani is spicy and aromatic. It features fennel, cloves, star anise, and the unique biryani flower. A tip: Cook the rice in the same water where the chicken is boiled to enhance the flavors.

These lesser-known biryanis offer a delightful twist to the classic dish, each reflecting the rich culinary diversity of India. Next time you’re craving biryani, consider exploring these hidden treasures! 

Cultural Impact:

Beyond its culinary prowess, SpoonSome Biryani holds a special place in the hearts of food enthusiasts worldwide. Its ability to bring people together, regardless of background or beliefs, is a testament to the unifying power of good food. Whether enjoyed at a family gathering or a festive celebration, SpoonSome Biryani has become a symbol of shared joy and camaraderie.

Future Prospects:

As SpoonSome Biryani continues to captivate taste buds and inspire food lovers, the future holds endless possibilities for this beloved brand. With a commitment to innovation and a dedication to quality, SpoonSome Biryani is poised to embark on new culinary

[cookwithfaiza]

Spicy Chicken Burger with Secrets | Cook With Faiza

[cookwithkhadijazaheer]

Chicken Curry Recipe |Chicken Curry Banane Ka Tarika |Chicken Curry Rec...

[cookingwithaneela]

best aloo gobi recipe

Aloo Gobi is a well known Pakistani dish that unites the modest potato and the nutritious cauliflower in an agreeable mix of flavors. This veggie lover delicacy is known for its lively varieties, sweet-smelling flavors, and magnificent taste. In this recipe, we will direct you through the most common way of making a lip-smacking Aloo Gobi dish that will leave your taste buds hankering for more. Thus, accumulate your fixings, focus in, and how about we jump into the universe of flavors and flavors!