Pakora kadhi consists of a thick creamy yoghurt and gram flour curry. Pakoras are added to the curry, which soak up all those delicious flavours. It has a slightly tangy taste because of the yoghurt but totally delicious.

I have had so many requests for a recipe for my pakora kadhi. This is one of my all time fav things to eat and pure comfort food. It’s one of those dishes to cook when you have plenty of time and patience! But it’s so worth it.

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My recipe doesn’t have tomatoes in it and is cooked with only onions.

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A lot of people are put of by bhindi because of its slimy texture, but trust me, it’s really tasty and if you use my tips for cooking it, it won’t be so slimy.

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Pilau is a popular dish that is present at every Eid and dinner party. It is a statement dish and one that is satisfying and full of flavour. There are many different variations of pilau and as you travel through Pakistan the flavours vary slightly.

Pilau simply means that the rice is cooked in the stock with spices with either meat or veg. Chicken pilau is where the rice is added raw to the chicken yakhni (stock) and then cooked in steam until the rice is cooked. The rice absorbs all the flavour of the chicken and the spices and the aroma is amazing. Served with boondi raita this makes the perfect meal.

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We usually have this pilau with raita, curry or with tikkis and kebabs. There are lots of pilau recipes and I will be sharing more soon. But for now, here is the step by step recipe for my channa pilau.

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A dhaba is a roadside restaurant found in Pakistan that serves authentic local cuisine. Their cooking styles are unique and the food is finger licking delicious!

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‘Peri peri’ is used within several African languages and it means ‘pepper, pepper’ and also refers to the sauces made using pepper. Peri Peri chicken originated from Africa and the flavours are now enjoyed all over the world.

In my recipe I cook the chicken on a hot cast iron grill to help crisp up the skin and give the chicken a smokey flavour and then transfer it to a pre-heated oven to cook it.

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It’s perfect with fish, salads, chicken, curries or stews.

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Chickpeas are cooked in so many different ways and this is one of my quick meals I make when I don’t have much time.

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This is one my quick go to dishes to cook when I don’t have much time. I served it with boiled rice, salad & achaar (pickle). You can serve it with chapattis and parathas as well.

There are two parts to cooking this daal. The boiling part and the tarka part.

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We enjoyed this with coriander chutney, onion salad and chappatis!

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