My Kitchen, Clifton, Karachi (2026)

08/02/2016

Dhaka Fish
Ingredients:
Boneless Fish ½ kg
Mustard Paste 2 tsp
Garlic Paste 2 tsp
Carom Seeds 1 tsp
Red Chili Powder 1-1/2 tsp
Salt ½ tsp
All Spice Powder ½ tsp
Chaat Masala 1 tsp
Sesame Seeds 1 cup
Rice Flour 4 tbsp
Egg 1
Oil for Frying as required
Method:
• First of all take ½ kg boneless fish then add 2 tsp mustard paste, 2 tsp garlic paste, 1 tsp carom seeds powder, 1-1/2 tsp red chili powder, ½ tsp salt, ½ tsp all spice powder, 1 tsp chaat masala. Mix well and leave it for half an hour.
• Now apply 4 tbsp rice flour.
• After this coat with 1 egg and 1 cup sesame seeds.
• In the end fry in hot oil as required.
• Delicious Dhaka Fish is ready to serve

08/02/2016

Pepper Chicken piccata
Ingredients:
2 Chicken Breasts
Salt to taste
Pepper tas required
1 egg
All purpose flour As required
6 tbsp Oil
⅓ cup Lemon juice
½ cup Chicken stock
⅓ cup Parsley
1/2 cup Mushroom
1/2 cup Fresh cream
Methods
Season chicken with salt,pepper,egg and chopped parsley . Dredge chicken in flour and shake off excess.
In a large skillet melt 6 tbsp of butter with the olive oil, over medium to high heat.
Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
Remove chicken from pan and keep on a side. Add mushroom and saute 4 to 5 min and add lemon juice, chicken stock fresh cream , and scrape up the brown bits from the pan for extra flavor, skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add boilled pasta to skillet and simmer for about 5 minutes. Remove to a platter You can return chicken on top and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.

31/07/2015

Pakistani restaurant

11/10/2014

Mexican Pizza

Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
Photo: Mexican Pizza

Ingredients:
Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Directions:
Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

11/10/2014

Nihari Recipe

Ingredients

1/2 Kg. beef-ask for nihari meat (shank)
1½ tsp. salt
½ tsp. red chili (Lal Mirch) powder
½ tsp. kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak)- Julian
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 green chilies-chopped
2 Lemon (sliced)

Special Nihari spices

2 tbs. fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaf (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices

19/09/2014

Chicken Reshmi Kabab
Ingredients:

Boneless Chicken- ½ kg

Garlic Paste- 2 tsp

Ginger Paste- 2 tsp

Salt- 1 tsp

Salt Pepper- 2 tbsp

Dano Cream- ½ container (50g)

Cooking Oil- 2 tbsp

Yogurt- 2 tsp

Mixed Masala powder- 1 tbsp

Cashew nut paste- 100g

Method:

Marinate the chicken for at least two hours with all the above ingredients.

About 25 minutes before serving insert skewers in the meat and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).

If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.

They should take 10-15 minutes to cook.

Brush them with oil and cook another 2 minutes.

Garnish with onions and the lemon.

Serve with a green chutney or as per taste.

18/08/2014

Farmers’ Market Pasta Salad INGREDIENTS
1 tbsp. olive oil
1 large onion chopped
2 tsp. minced garlic (about 4 cloves)
5 cups sauteed or roasted vegetables (I used a combination of zucchini, asparagus, corn, and tomatoes)
1 box bow-tie pasta
8 oz. crumbled goat cheese
salt and pepper, to taste
INSTRUCTIONS
Heat a large pot of water over medium heat. Once boiling, add pasta and cook until firm. Drain and set aside.
While water is heating, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 60 seconds. Add vegetables and heat until warmed through.
Pour vegetable mixture into pot with the pasta, followed by the crumbled goat cheese. Toss until goat cheese melts and coats the pasta. Let cool and then store in the fridge for a few hours before serving.
Vegetables
Saute vegetables in a few tsp. of olive oil or roast them on a parchment-lined baking sheet at 375 F for 20 minutes.

18/08/2014

Beer Can Chicken INGREDIENTS
1 whole chicken, about 4 lb. in weight
1 can beer (12 oz.)
2 tbsp. vegetable oil
2 tbsp. spice rub for chicken
garlic, onion, spices, or other additions to add to the beer
INSTRUCTIONS
Preheat grill for cooking indirectly on medium heat.
Remove the bag of giblets from the inside of the chicken, if there is one. Rinse the chicken, inside and out, with cold water and pat dry with paper towels. Set aside.
Drink or pour out half of the beer in the can. Using a can opener, remove the entire top of the can. Add the onion, garlic, spices, herbs, or other additions if using. Set aside.
Rub the outside of the chicken with the oil, followed by the spice rub. Using your hands, massage the oil and rub into the skin of the chicken to coat completely. Holding the chicken upright, place the bird over the beer can, inserting the can into the cavity of the chicken.
Place the chicken and beer can directly on the grill, using the legs to anchor it all in place. Grill the chicken over medium, indirect heat until cooked through and juices run clear; about one and a half hours. Chicken should reach an internal temperature of about 180 F.
Remove chicken and beer can from grill. Allow to stand, covered in foil, for 10 minutes before serving. Remove the chicken from the can before slicing, but be careful - the can and its contents will be very hot.

18/08/2014

Homemade Chicken Stock INGREDIENTS
3 large carrots, 2 chopped and one whole
1 large onion, cut in half
3 stalks of celery, 2 chopped and one whole
4 garlic cloves, whole
1 (3-4 lb.) chicken
2 bay leaves
8 cups water (or more as needed)
salt and pepper to taste
INSTRUCTIONS
Place all ingredients into a large stockpot over medium-high heat. Bring to a boil, then reduce to a steady simmer and let cook for 50-60 minutes, stirring every 15 minutes,until the chicken is completely cooked through.
Carefully remove chicken from pot and place in large bowl. Let cool and, once cool enough to handle, remove and discard skin. Then, remove all meat and return bones to stock and simmer an additional 10-15 minutes. While bones simmer, chop meat and either freeze for later or use in chicken salad (or whatever you’d like!).
Remove bones from stock and discard, along with any other large solids (like onions and carrots etc). Pour stock through a fine-mesh sieve into a large bowl and discard any remaining solids left in the sieve.
Divide stock between smaller containers and either store in fridge for up to a week or in the freezer for up to 2 months. Be sure to skim off any fat from the top of the stock before using.

18/08/2014

Herb Roasted Chicken INGREDIENTS
1 whole roasting chicken about 4-5 lb.
1 Bunch each of fresh thyme, oregano, rosemary and parsley, measurements don't have to be exact.
1 lemon
2 cloves garlic
1/4 cup olive oil
Salt and pepper
1 cup veggie or chicken stock
1/2 cup white wine
INSTRUCTIONS
Pre heat oven to 450 F.
Rough chop half of the herb mixed together.
Separate the chicken skin by sliding your hand between the skin and the breast, all the way down onto the thigh and leg.
Cut the lemon into four pieces and stuff along with the garlic into the cavity.
Slide the chopped herbs between the skin and meat then place the rest of the whole herbs into the cavity with the lemon and garlic.
Rub the bird with the olive oil and generously sprinkle with salt and pepper.
Bake for about 50-60 minutes until juices run clear or meat thermometer reads 165 F.
Remove from oven to a serving platter and let sit for 15 minutes. If you don’t let the juices settle you’ll have dry chicken!
Pour off the chicken fat and put pan on stove top on high heat.
Deglaze the pan with 1/2 white wine and 1 cup chicken or veggie stock.
Reduce by half.
Serve stock on the side.

29/07/2014

Ingredients :

2 cups Basmati- RIce
3/4kg Chicken pieces
Onion 3 large, slIced
1 cup Yoghurt
1 tsp Ginger paste
1/2 tsp Garlic paste
1 tsp Green chilli paste
1/2 cup Tomato puree
2 tsp Red Chilli powder
1 tsp Turmeric powder
1 tsp Cumin powder (roasted)
1/2 tsp Cardamom powder
2 tsp Garam masala powder
1/2 cup Milk
A pinch Saffron
1 tsp Coriander powder
Green Coriander leaves 2 tbsp, chopped
Water 3 1/2 cups
7 tbsp Oil
Salt as required
Chicken Biryani Method / Tarika:

1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.
5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

My Kitchen

08/02/2016

08/02/2016

31/07/2015

11/10/2014

11/10/2014

19/09/2014

18/08/2014

18/08/2014

18/08/2014

18/08/2014

29/07/2014

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