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I love desi food and before I became a housewife I considered cooking desi recipes almost impossible. The reasons behind this misunderstanding were
So when I made my first desi dish and it was not that bad, I came to a conclusion that “I can also cook desi food”. So I started looking for dsei recipes on the internet. I am a big fan of Tahir Sahb. His show named, ‘Cooking on a Budget” is outclass. I have posted some of his recipes on my blog to share with you but there are people who thinks that this blog is authored by him. Though I have corrected this misunderstanding at several occasions through comments and posts but still… Anyway lets have a look at some of the websites having Tahir Chaudhry’s recipes. These websites have videos of his show, Cooking on a Budget. The reason I prefer videos over written instructions is because I’ll be able to view the whole process in front of my eyes and that is how you’ll be able to avoid any cooking disaster. And for this reason also you’ll find most of the recipes with videos on this blog. I like eggs very much in every form. So here is an egg recipe with a sweet twist. A very delicious and wholesome food specially good for people having dry skin. As eggs contain sulfur which can keep your skin healthy so this is a natural choice to give your taste buds and your skin a treat. Background: Babur hired Hindu cooks who ground goat meat and spiced it up, wrapped around iron rods, slowly cooking it over open fire making Seekh Kababs . We eat biryani and we eat pulao so what is the difference between them? Pulao is a persian origin dish just as biryani. You can cook pulao with different types of meat such as chicken or murgh pulao, mutton pulao, beef pulao and even fish pulao. First of all meat is boiled with a variety of spices and then rice and more water added if needed. People who don’t like to eat meat can cook it with vegetables also. For biryani you have to fry meat before adding it to rice in layered form. A very delicious dish originated from northern areas of Pakistan. Continue reading Chappal Kabab |
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