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Stuffed Karela Recipe is famous as Bharay Karelay in Pakistan and Bharwa Karela in India. Our this version is purely vegetarian. Different fillings can change its category from Veg to Non Veg. We will share more versions soon for now this is for Vegans. Enjoy

Recipe

Preparation time: 15-20 mins
Cooking time: 15 mins

Ingredients

Bitter Gourd - 12 pieces - Karela
Salt - For Cleaning - Namak

Filling Ingredients

Potatoes - 2 pcs - Aloo
Onions - 2 pcs - Payaz
Tomato - 1 piece - Tamatar
Green chilies - 2 pcs - Hari mirch
Pomegranate paste - 2 tbsp - Anar dana paste
Ginger Garlic paste - 1 tbsp - Lehsan Adrak ka paste
Black pepper powder - 1 pinch - Kali mirch powder
Dry coriander powder - 1 tsp - Khush dhania powder
Blend of spices - Half tsp - Garam Masala
Fenugreek Powder - 1 tsp - Kasuri Methi
Turmeric Powder - 1 tbsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch powder
Salt - 1 tbsp - Namak


Making

Cleaning of the Bitter Gourds

1. Peel off the Skin OF Bitter gourds as shown in Video.

2. Cut the gourd from Center and remove all the seeds inside it. 

3. Now put all the Gourds in a bowl and add 1 tbsp salt in them and give them rest for 30 minutes. 

4. Now Wash them with water twice and thrice while rubbing them with your hands so the salt and other remaining substances get washed off. 

5. Now squeeze each bitter gourd with your hands and remove  any remaining water in them. Place the Bitter gourd in a dry plate.

Your Bitter Gourds are ready to cook. 

Making Filling Material and Stuffing your Gourds.

1. First fry Potatoes till they become light golden.

2. Take a Fry pan and add Ginger garlic paste in it and fry it until it becomes light golden.

3. Now add chopped onions in it. Do not let Onions become light brown or golden. Only let them have a slight change in color and their rawness. 

4. Add tomatoes and green chilies in it and Saute them for 1 to 2 minutes.

5. Add all dry spices in it. 

6. Add pomegranate seeds paste in it and mix everything with help of spoon.

7. Now add fried potatoes in the pan and mix them well. Put the mixture on low flame for 5 minutes. 

Our material is ready now.  

Filling of Bitter Gourd


Now open the cut area of the gourd with help of your hand and fill the spices we prepared with a tea spoon. Close the cut with a Thread.

Cooking of Bitter Gourd

Preheat oil in frying pot and add your Bitter Gourds filled with spice in it. After you have fried them well just take them out in a plate and enjoy their unique taste.


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Mutabal is a creamy delicious Arabian recipe. Most people take it as an Arabian dip. We eat it without any supporting dish. In desi style, you can use it as Raita. It is really healthy and its effectiveness (Taseer) is hot so you can eat it in winter and give it to you children. It will keep you active in cold. The best thing is that making it is really easy. 

Recipe Video


Preparation time: 5 mins

Cooking time: 5 mins

Ingredients

Eggplant / Brinja - 4 pcs - Baingan
Yogurt - 6 tbsp - Dahi
Tahnia Sauce - 4 tbsp 
Lemon Juice - 2 tbsp - Limu ka Rass
Olive oil - 3 tbsp - Zaitoon ka tael
Garlic Paste - 1 tbsp - Lehsan paste
Salt - Half tsp - Namak
Black pepper Powder - Half tsp - Kali Mirch Powder
Fresh Coriander - As required - Dhania

Making

First burn Brinjals/Eggplant on stove. Then peel of their skin and separate inner material in a bowl. You can see this process by clicking here.

Then mash inner material with fork or masher to make it smooth. After that add Yogurt and Tahnia sauce and mix it well. Now add all other materials and mix it well. Your Mutabal is ready to serve. Enjoy. 



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Every one Loves Chocolate Cake so today we are sharing Easy to make Hearth Shaped Chocolate Cake. You can calso call it basic cake. We made it specially for event of Eid e Milad un Nabi - Birthday of Prophet Muhammad May peace be upon him. An Extra was made to taste before the event because it is hard to avoid once it is ready :) 

Watch Video Recipe


Preparation time: 10 minutes. 
Baking time: 30 minutes.

Ingredients

Warm Water - Half Cup - Neem Garam Paani
Warm Milk - Half cup - Neem Garam Dudh
Baking powder - Half tsp - Bake kernai wala Powder
Baking Soda - A bit less than Half tsp - Meetha Soda
Salt - 1 pinch - Namak
Vanilla Essence - 5 drops - Vaneela
White Flour - 1 cup - Maida
Sugar Powder - 1 cup - Cheeni
Coco Powder - Half cup - Cocoa ka powder
Cooking oil - 1/3 cup - Tael
Eggs - 2 pcs - Andai

Making

Just add all the above ingredients in a bowl and mix them well. It is better to add liquid things like Water, Milk, Eggs, Cooking and Vanilla essence first. Just mix them well. 

After that add all the powders left but make sure you strain them so now hard particles (granular) gets in to the liquid. Mix it well again. 

Now Take a cake pan and add butter paper in it. Also do not forget to grease it with oil. Add liquid in the cake you are going to bake your cake in. Fill it half and put it in Preheated oven at 180 degrees. It will take about 30 minutes to bake. 

After 30 minutes check the cake by inserting a tooth pick or a long wooden stick in it. If it comes out dry then it is well baked. If you feel it to be a bit wet then it is not well baked yet. We are writing this part because some times due to different type of ovens, time can differ. 

If it is ready then Enjoy it with your Family and Friends. 


Click here to Watch Chocolate Frosting Recipe (Coming Soon)

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Plain View of the Cake right after baking. The picture above is after adding Chocolate frosting over it. We will share that recipe soon. To stay updated Subscribe our Youtube Channel. 

After eating half of it :) Here is a view from Chocolisious View from Inside. 


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Beef Paya | Trotters are one of the most demanded and consumed Winter recipe. It keeps you warm and healthy. In Pakistan it is also regularly taken as breakfast. Today i am going to share the easiest way to make it but will give you taste just like you get from restaurants. You can use it for commercial purpose and sell it in your restaurant. Every one will love it. 


Watch Recipe Video


Preparation time: 05 mins.
Cooking time: 45 to 50 mins.

Ingredients

Beef Trotter - 1 piece sliced - Bara Paya
Salt - 1 tsp - Namak
Garlic - 1 bulb - Lehsan
Water - 2 Glass - Pani

Tomatoes - 3 pcs - Tamatar
Onions - 2 pcs - Payaz
Garlic - 1 bulb - Lehsan
Cooking Oil - 1 cup - Tael 
Ginger and Chilies for Garnish - Hari Mirch aur Adrak
Blend of spices - 1 tsp - Garam Masala
Fenugreek Powder - 1 tbsp - Kasuri Methi
 Black Pepper Powder - Half tsp - Kali Mirch Powder
Salt - 1 tsp - Namak
Red Chili Powder - 1 tsp - Laal Mirch Powder
Turmeric Powder - 1 tbsp - Haldi
Dry Coriander powder - 1 tbsp - Khushk Dhania Powder

Making

Preparing Beef Trotters

Preparing Beef trotters is really easy. Just take a pressure cooker and add Beef Trotters, Salt, Garlic and Water in it. Follow the quantity of first 4 ing's in the list above. 

Steam cook them for 15 mins and check if it is ready. Our trotters got ready in 25 mins. Time here differs depending on the quality of the trotters. If it is well cooked then take out trotters in a bowl and let gravy stay inside. 

Preparing Gravy / Soup

Now in same Pressure cooker where rest of the material from steaming trotter is left. In it Add all the dry spices in it and mix Well until it becomes smooth. 

After spices become soft the oil in it will move to side of the pressure cooker. Add 1 cup cooking oil in it and cook it well. Now add Steamed trotters in it and Saute if for 5 mins. 

Now Add 1.5 liter Water and Steam cook it again for 20 mins.  After it your Beef Trotters are ready. Enjoy them With Naan Bread. You can garnish it with chilies and ginger as per your choice. 

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How to make Nihari Masala at Home for refreshing taste of your Nehari which can not be achieved from Packed Nihari Spices. Try it and know difference.

Watch Recipe Video

Preparation time: 05 minutes.

Gets ready in 05 to 10 minutes.


Ingredients

Clove - 20 pcs - Laung
Star Anise - 2 pcs - Phool Badyaan
Nutmeg - 2 pcs - Jaye-fal
Nutmeg - 2 pcs - Javitri
Black Cardamom - 4 pcs - Moti Ilayachi
Cinnamon - 2 pcs - Daar Cheeni
Green Cardamom - 10 pcs - Sabaz Ilayachi
Red Chili Powder - 3 tbsp - Laal mirch Powder
Salt - 3 tbsp - Namak
Turmeric Powder - 1 tbsp - Haldi
Cumin - 6 tbsp - Zeera
Whole Dry Coriander - 6 tbsp - Khushk Dhania
Whole Black Pepper - 2 tbsp - Sabit Kaali mirch
Fennel seeds - 3 tbsp - Meethai Saunf

Making

First step is to Preheat pan on medium flame and add Whole Dry Coriander and Cumin in it. Now Saute them until they become crispy. Do not burn them. 

Now put them in a grander along with Fennel seeds and whole black pepper and grind them well. After that take them out in a clean bowl. Now add all the whole products left in grander and Grind them well and later add them in bowl. 

After we have turned our whole materials in to powder, it is now turn to strain them and remove any granular particle left. 

After separating granular parts, now add Turmeric powder, salt and red chili powder in powder we just made and mix them well. Our spices are now ready to be used in making Nihari. 

Click here to Watch Nihari Recipe (Coming Soon)




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Russian Fruit Salad is one of the famous recipe World wide due to its creamy texture, sweet and salty taste. In Weddings you will always find it there. Russian Salad is easy quick and easy to make and has different varieties and today I am sharing its Healthy Fruit Version.  

Watch Recipe Video


Preparation time: 10 minutes
Gets ready in 10 to 5 to 10 minutes

Ingredients

Banana - 12 pcs - Kelai
Apple - 4 pcs - Saib
Peach - 4 pcs - Aroo
Cabbage - 1 piece - Band Gobhi
Grapes - 250 grams - Angoor
Fruit Cocktail Can - 500 grams - Mix Phalo ka daba 
Milk - Half cup - Dudh
Sugar - 2 tbsp - Cheeni
Salt - Half tsp - Namak
Sesame Seeds - 1 tbsp - Till
Mayonnaise - 5 tbsp - Mayo
Raisins - 2 to 3 tbsp - Kishmish or Mewa
Almonds - 2 to 3 tbsp - Badam
Fresh Cream - 2 packs / 250 gram - Taza malayi daba
Thick Yogurt - 2 tbsp - Dahi 

Making

Slice all the fruits and add them to a large bowl. After adding fruits now add Fruit Cocktail can and mix it well. 

Preparing Cream

 Now take a small bowl and add Milk and sugar in it. Mix it well until sugar is dissolved completely. After that add yogurt and mix again. Yogurt is an optional thing, if you do not like it then you can skip it. 

After Mixing we will add Mayonnaise and Fresh Cream, Stir again and mix them well. Now add Salt and mix well. You can adjust Quantity of Salt as per your taste. I do not recommend using it much. After mixing it well our Creamy Material is ready to be used.

Mixing it all together

Now we will mix our cream material with fruits. Now take the bigger bowl of fruit and spread Half cream mixture over it.  Now mix it well. After that add remaining cream and mix well again. 

Now Garnish it with Raisins, Almonds and Sesame seeds. Our Russian Fruit Salad is Ready to be Served. Enjoy.

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Kabuli Pulao (Afghani Pulao) is a delicious recipe from Afghanistan. It is famous for its Tender meat and tasteful rice. It is easy to make and does not requires a lot of ingredients. But when you will serve it then eaters are going to think that you did something extra ordinary to make them as it tastes different from our regular Pakistani Pulao's.

Watch Recipe Video


Preparation time: 05 minutes
Cooking time: 2 hours

Ingredients

Meat Preparing Ingredients

Mutton Meat - 1.5 kg - Bakrai ka gosht
Garlic - 1 Bulb / Gathi - Lehsan
Black Cardamoms - 2 pc - Kali Ilayachi
Cinnamon - 2 pcs - Daar Cheeni
Water - 4 Liter - Pani
Salt - 1.5 tbsp - Namak
 

Spices and Rice Ingredients 

Rice - 3 glass - Chaawal
Onions - 2 pcs - Payaz
Tomatoes - 2 pcs 
Cooking Oil -  Half cup
Whole Cumin - 1 tbsp - Sabit Zeera
Raisins - Half cup - Mewa / Kishmish
Almonds - Half cup - Badaam
Desi Oil - 30 ml - Desi Ghee
Carrots - 4 pcs - Gajar
Salt - 1 tbsp - Namak
Black pepper powder - 1 tbsp - Kali mirch powder
Water as required

 Making

Preparing Meat

First we will take a Cooking pot and put all above mentioned Meat Preparing Ingredients in it. We will put it on Medium flame to cook for about 1.5 hours. 

After 1.5 hours meat will become tender, juicy and will break easily. Take Meat out in a bowl and strain remaining soup in a jug.


Preparing Spices

Now take a cooking pot and put oil in it. After oil gets hot, add cumin and Saute it. 
Now add meat in it which we prepared before. Saute meat for 2 to 3 mins. After Sauteing meat add sliced onions in it. When onions become soft and their color changes then add sliced tomatoes in it and mix them well. 
If you spices are sticking with cooking pot then add some water in it and cover the lid of the pot. Let it cook for 3 to 4 minutes on medium flame to make onions and tomatoes softer.  
When our vegetables become soft, we can adjust salt and black pepper. I just added 1 tbsp salt and 1 tbsp black pepper powder, you can use it as your requirement. Mix them and Saute them.
When oil appears on side of the cooking pot and our meat gets well Saute then take it out again in another bowl. 

Roast Ingredients

Some ingredients have to be roast. We will roast our almonds, raisins and carrots in Desi Ghee. First roast almonds and while roasting them near the end time add raisins. When they are ready take them out. Now add carrots in remaining Desi Ghee and take them out when they are ready. 

Preparing Rice

We soaked rice in water 30 minutes before cooking. Now we will first add a glass of soup which we strained while boiling the meat. For 3 glass rice you will need 4.5 glass water. We got only 1.5 glass soup, so we added 3 glass water to fulfill our demand. You will also do the same. 
After adding water put it on medium flame with lid covered. When water starts to boil add rice in it and stir it once only with spoon. 

After 2 to 3 minutes water will get dry. Now add meat, carrots, Almonds and Raisins over rice. Now take a large napkin and put cooking pots lid on it. Now catch the napkin from four sides and put it on the cooking pot. Put heavy weight over it. Put it on low flame for 5 minutes. 
After 5 minutes open the lid and mix your rice. They are ready, Enjoy with your family and friends. 

Click here to Watch Desi Ghee Recipe







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Mandi | مندی is a Yemeni recipe which is really healthy and easy to make. In original recipe, Mutton and Chicken both are served. It is healthy because low amount of oil is used to make this also Mutton is steamed and Chicken is baked.

Each bite will give you burst of flavors and i can bet that you will not be able to define taste of this mandi in a sentence. You can surely use word delicious and tasty. It is easy to make but does takes some time to cook. So lets cook and Enjoy.

Preparation time: 20 mins.
Cooking time: 1 hour.

Ingredients of Mandi

Mutton Ingredients

Mutton Leg - 1 piece - Bakra Raan
Salt - 1 tbsp - Namak
Turmeric powder - 1 and half tbsp - Haldi
Water - 4 glass - Pani

Chicken Ingredients

Whole chicken with Skin - 2 pcs - Chamri wali murgi mukamal
Tikka Masala - Click here to see our Homemade Masala recipe.

Rice Ingredients

Rice - 4 glass - Chawal
Almonds - 125 gram - Badam (Boiled without skin)
Raisins - 60 grams - Mewa/Kishmish
Butter - 1 and half tsp - Makhan
Onions - 2 medium size - Payaz (Sliced)
Carrot - 1 piece - Gajar (Sliced)
Lemon - 2 pieces - Nimbu (Sliced)
Bell Pepper - 1 piece - Shimla Mirch (Sliced)
Cooking oil
Blend of Spices - 1 tsp - Garam Masala
Tikka spices - 1 tsp - Tikka Masala
Biriyani spices - 1 tsp - Biriyani Masala
Salt - 1 tbsp - Namak
Red food color - 1 pinch - Laal rang khanai wala

Tomatoes, Cucumbers and Onions were used as salad.
Fresh coriander for garnish.

Making

We are working on this until then you can check the video with English subtitles.

Click here to See Mandi Sauce Recipe.

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Rajma Chawal are one of the most famous vegetarian recipe of India and Pakistan. Making this recipe is really quick and simple. If you keep them dry then this same recipe is called Rajma Masala but we are making it with gravy for rice. Enjoy.

Preparation time: 05 mins.
(Red beans need to be soaked in water over night)
Cooking time: 30 mins.

Ingredients

Red beans - 500 grams / Half Kg - Rajma
Garlic - 2 bulbs / Gathi - Lehsan
Ginger - 1 inch - Adrak
Onions - 2 pcs medium - Payaz
Green chilies - 2 pcs - Sabaz mirch
Black pepper - 1 tsp - Kali mirch powder
Red chili flakes - Half tsp - Laal daddar mirch
Blend of spices - Half tsp - Garam Masala
Fenugreek Powder - 1 tbsp - Kasuri Methi
Turmeric powder - 1 tbsp - Haldi
Salt - 1 tbsp - Namak
Red chili powder - 1 tsp - Red Chili powder
Cooking oil - Half cup - Tael
Water as required

Making Rajma Chawal

First Soak Red beans in water over night. Next day wash them once with clean water and put them in pressure cooker along with Tomatoes, Onions, Ginger and Garlic. Pressure cook them for 15 minutes. After 15 minutes open the pressure cooker and there will be water there just turn on the flame and dry it.

When water gets dry then add Cooking oil and all dry spices in it except fenugreek powder and Blend of spices (Garam Masala) and mix them well. Now add 1 liter water and mix after that pressure cook again for 10 minutes.  

Note: If you like to eat them dry then you can skip the water and they will be ready to serve before adding water as Rajma Masala recipe.

After pressure cook your red beans are ready to serve. Garnish them with Fresh coriander and green chili and enjoy.

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Nargisi Kofta is one of the most delicious and unique recipe. This recipe is named on Nargas flower / NARCISSUS. It has various versions from desi to international. The reason it is named this way is that it gives a similar look of the flower when Nargisi Meat Ball is cut from center. People think it is hard to adjust egg in the middle of this meat ball but we shared our recipe in a simple and easy way which won't break your meat balls while cooking. So do try it and Enjoy.

Preparation time: 15 mins
Cooking time: 25 to 30 mins.

Ingredients

For Mince

Mutton Mince - 1.5 kg -Bakrai ka Keema
Green chilies - 7 pieces - Hari mirch
Ginger - 2 pcs of 1 inch each - Adrak
Onions - 3 pcs sliced - Payaz
Boiled eggs - 15 pcs - Ublai andai
Raw eggs - 2 pcs - Kachai andai
Salt - 1 tbsp - Namak
Red Chili powder - Half tbsp - Laal mirch

For Nargisi kofta Gravy

Onions - 4 pcs - Payaz
Tomatoes - 5 pcs - Tamatar
Ginger garlic paste - 2 tbsp - Lehsan adrak paste
Green chilies - 2 pcs - Hari mirch (Garnish)
Ginger - 1 inch - Adrak
Fenugreek powder - 1 tbsp - Kasuri Methi
Salt - 1 tbsp - Namak
Red Chili powder - 1 tbsp - Laal mirch
Turmeric powder - 1 tsp - Haldi
Dry coriander powder - 1 tsp - Khusk dhania powder
Black pepper powder - Half tsp - Kali mirch powder
Blend of Spices - 1 tsp - Garam Masala
Cooking oil - 400 ml - Tael

Making Nargisi Kofta

Preparing Nargisi Kofta

First take a chopper and add onions, ginger and green chilies in it. Now chop for 3 to 4 minutes.

After chopping them clean the sides of chopper and add Raw eggs . Chop again for 3 to 4 minutes. Now add Salt, Red chili powder along with half quantity of mutton mince and chop again. When half of the mince is chopped take half and chop it too and take them out in a clean bowl.

Now take a tray and grease it with oil. After that damp your hand with water and take fist full of mince in your hand and turn it in to a meat ball as you normally make. Now press that meat ball on your palm with other hand and make it plain. Put boiled egg in center and cover it with Minch with your both hands. Press it well so no part of the egg is visible and it is completely covered. Our Nargasi Kofta - Meat ball is ready.

Preparing Nargisi Kofta Masala - Curry

Take a cooking pot and add cooking oil in it. After oil gets hot add sliced onions in it and fry them until they become lite golden. When onions changed their color, I added ginger garlic paste in it. I will fry ginger garlic paste until it becomes lite golden.

Now add tomatoes and keep stirring the spoon so spices do not stick with the cooking pot. After that add all dry spices in it and mix them. I added 1 cup water too because I felt that spices were sticking with the cooking pot.

Cover the lid and of cooking pot for 3 minutes so tomatoes become softer. Now after uncovering make spices smoother with help of spoon. Remember the softer they are , More they will taste better.

After making spices softer we will add Meat balls we prepared before. Just put them in cooking pot one by one. Now cover lid of cooking pot to steam cook meat balls for 6 to 7 minutes on Low Flame. Open the lid and change the side of each meatball carefully so you do not break them.

If you want to increase curry then add half glass of water otherwise skip it. Specially those who like it dry. Now just cook them on medium flame for 5 to 10 minutes. After that your Nargisi Kofta / Mutton Scotch Egg Curry is ready. Dish out and Enjoy.

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About

I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel. I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers. Do try my recipes as i have shared them in an easy to understand way. Enjoy. Do not forget to Like my Facebook page and subscribe my YouTube channel.
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