Pakistani Tadka

This Authentic Pakistani Chai recipe can be prepared quickly and easily over the stovetop. With just a few ingredients that you likely have on hand, you can experience the household chai tea of Pakistan and India. Tips and tricks included for the perfect cup! PAKISTANI TEA Every household is different, but the daily cup of chai the average Pakistani family drinks bears little resemblance to the chai tea latte you find at your local coffee shop. As cliché as it sounds, chai is more than a drink. It’s a daily ritual that infuses calm and a heightened sense of the moment. It’s something I look forward to and delight in. My elixir. And then there’s the social drinking aspect. It’s the surprise ending that follows a good meal. It says, “wait, there’s more.” More chatter, more laughter. We’re not done yet. Making chai is incredibly simple and quite forgiving. To make it, you simply: Bring the water to a boil and add the tea and cardamom pods. Allow this to simmer. Add milk and let it come to

Ahhh the Pakistani pakora! These are the best Pakoras (aka potato fritters) you will ever eat.    Yup, I am making that claim because they are, quite simply, the best I’ve ever had in the twin cities, either home or professionally made.    They are so good, that I’m actually a wee bit hesitant to share this recipe, because that means relinquishing the title of best pakora maker.    However, I am making this sacrifice for the greater good.    The world needs more of these awesome Pakistani pakoras.    There are way too many bland, tasteless pakoras out there.    NO MORE.    I say. It doesn’t get any more Pakistani than pakoras, my friends.  With the rainy season upon us, the most Pakistani thing to do is eat pakoras and drink chai.  It’s practically our patriotic duty.   In commemoration of our beloved country’s  70th anniversary of Independence , I decided to share my beloved Pakistani pakora recipe. THE ART OF THE PAKISTANI PAKORA So, for the uninitiated in pakora eating, here is what

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast. We are a lamb chop loving family. We have lamb chops at least once a week and there’s a collective “yay!” when my kids ask the dreaded “what’s for dinner” and the answer is lamb chops. And it’s a double-yay from me because they are totally delicious and SO easy to make. And of all the lamb chop recipes I’ve made, this is the most perfect because the meat stays soft, juicy and tasty while the fat crisps up nicely and has time to render and caramelize. HOW TO COOK LAMB CHOPS I seasoned the lamb chops with oregano, dried chilli (red pepper) flakes, lemon, thyme and garlic and then pre-heated a cast iron skillet/pan until it was smoking hot. You could also use a stainless steal frying pan. This allows the lamb chops to sear and because these aren’t very thick lamb chops, I didn’t want them to over cook and stay in the pan for too long. Once seared and

Cow's trotters , are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses  cow's trotters  for several traditional dishes. One of the most famous and popular dish in Pakistan. Specially in Punjab people enjoy Paye in breakfast in every season but I like to make this curry in winter season. Lahori Phaje ke Paye is very famous. I will share copycat recipe of Phaja paya recipe but today i am sharing is my Mother and Mother in law’s recipe, hope you will like it. INGREDIENTS: Mutton Paya/ Beef paya 6 ,cleaned properly (if using beef take 3 ) Onion 2 large (make paste in 1/4 cup water) Oil 3/4 cup Whole spice mix 1 tbsp Salt to taste Red chilli powder 3 tbsp or to taste Turmeric powder 1 tsp Coriander powder 2 tbsp All spice powder 1 tsp Green chillies and coriander leaves for garnish Ginger garlic paste 2 tbsp METHOD: Wash trotters with warm water. In oil add onion