Category: my recipies

Salam to all pizza lovers there (and I know you all ARE ). Recently I came across a great pizza recipe from our most beloved shireen aapa. Looks yummy. Let’ try, and please give your feed back if you make it


2 cups of maida(250 grams app.)

1 teaspoon sugar

1 teaspoon yeast

1 teaspoon salt

1/2 teaspoon oregano

1 table spoon olive oil

1 egg

1 table spoon dry milk powder

1/2 cup warm water


mix yeast and sugar in warm water and leave for 10 min shift maida ,milk powder and salt ,egg, oregano, oil, and mixture of yeast and sugar with water mix well make a smooth dough and leavefor 2-3 hours for rising.


1/2 cup tomato puree /or 4 tomatoes blended with out skin and seeds

1/4 cup ketchup

2 cloves of garlic

1 teaspoon red chilli powder

1/2 teaspoon salt

1 small size onion boiled then blend

1/2 teaspoon oregano


cook all the ingredients till thick


1 kg boneless chicken in cubes

1/2 teasppon salt

1/2 teaspoon haldi(turmeric)

2 tablespoon lemon juice

1 teaspoon red chilli powder

1 teaspoon ginger ,garlic paste

1/2 teaspoon black pepper

1 teaspoon garam masala

2 table spoon oil/ghee

1/2 teaspoon black salt

1/2 teaspoon japhil, jawatari


cut  chicken pieces and marinate with masala for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal. other hand u need 1 onion cut in cubes shape,2 cup mozerella cheese 1 cup chedder cheese. after make chicken tikka make pizza roti spread the dough in 12 inch pizza pan or what u have but this the actual size deep pan ok then prick it with fork , spread pizza sauce on it chicken tikka pieces and 1 onion cut in cubes shape and 1 cup chedder and 2 cup of mozerella cheese ,bake for 20 min on 250 centigrade .


Easy Chicken Handi



  • Chicken (boneless)           1/2 kg
  • Ginger garlic paste 1 tbsp
  • Salt                       1-1/2 tsp
  • Cumin (roasted and crushed)    1 tbsp
  • Coriander (roasted and crushed) 1 tbsp
  • White pepper                 1/4 tsp
  • Black pepper (crushed)       1/2 tsp
  • Green chillies (grinded)       4
  • Curd                         1/2 cup
  • Cream                          1 cup
  • Butter                         1 tbsp
  • Oil                          1/2 cup
  • Green chillies (chopped)       3


  1. Heat oil in a handi, add ginger garlic paste and fry for 2 minutes.
  2. Add chicken with salt, coriander, cumin and fry for 2 minutes.
  3. Add chopped green chillies, white pepper, black pepper, grinded green chillies and curd.
  4. Keep stirring from time to time . add cream cover and cook till thick gravy remains.
  5. Lastly add butter in this and serve with naan..


recipe by Shireen anwar

Yummy Fish Chowder / Soup


  • 1 1/2 pounds haddock or cod fillets, fresh or frozen
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • dash ground black pepper
  • 1/4 teaspoon sweet paprika
  • 1 1/2 cups diced peeled potato
  • 3/4 cup diced carrots
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk


Cut fish fillets into small pieces; put in a large saucepan with chicken broth, seasonings, and potatoes and carrots. Cook, covered, for about 15 minutes, until vegetables are tender. In a medium saucepan, sauté onion in butter until tender. Stir in flour until well blended. Gradually add milk, stirring constantly. Continue stirring and cooking until thickened. Add to cooked vegetables and fish; continue cooking for about 5 to 10 minutes, stirring frequently.

Fish chowder recipe serves 4.



Fish fillets———————- 1/2 kg

Lemon Juice——————– 2-3 tbsp

Salt—————————– 1 tsp

Garlic/Ginger paste————- 1 tsp

Anardana———————– 1 tsp (optional) I recommend it though :)

Red Chili Flakes—————– 1 tsp heaped

Ajwain————————– 1/2 tsp

Roasted, crushed Cumin——– 1 tsp

Roasted, crushed Coriander—– 1 1/2 tsp

Turmeric (Haldi)—————- 1/4 tsp

Yellow food color—————- few drops (optional)

Chickpea flour (baisan)———- 2-3 tbsp or a little more for coating each fillet lightly

Chat Masala——————– as needed for sprinkling on top after frying



Clean your fish fillets and gently pat them dry. This is very important, the fish shouldn’t be watery at all.

  1. Once done, if you fear that your fish might have that distinct fishy smell, apply lemon juice and salt over your fish fillets and then rinse after 30 minutes. But my fish fillets don’t smell at all so, I don’t bother considering this step hehehehe
  2. Apply all that masala’s over the fish except the chick pea flour and the chart masala and keep your fish marinated for 4-5 hours or preferably for best results, overnight. (I left it overnight).
  3. Once the marination is over, apply baisan, rinse off excess and then deep or shallow fry your fish. Apply a wee bit more of the chick pea flour if needed. Just lightly coat your fish fillets. Do not add any water or something to your baisan or chick pea flour.
  4. Just don’t move the fillets a lot if shallow frying, otherwise the light coating will break and that won’t be pretty to look at as well as eat.
  5. Once fried, sprinkle chat masala on top.

(recipe by

Ingredients for dough:

Milk powder – 1 cup

Baking powder – 1 tsp

Flour – 3 tbsp

Oil – 2 tbsp

Egg – 1 ½

Make soft dough with milk powder, oil, baking powder, flour and lightly beaten egg. Make small balls and flatten them.

Ingredients for Milk:

Sugar – 1 cup

Milk – 1 litre

Khoya or mava – 125gm

Green cardamom – 2

Pistachio, almond – as required


In a pan, boil milk with sugar and green cardamom. When sugar dissolves, add khoya, mix well. then dry milk balls and cook on low heat until size doubles.

When done, let it cool. Garnish with chopped pistachio and almond.

No Bake Fudgy Brownies

By                 Zarnak Sidhwa

Recipe Ingredients

  • Condensed milk  1 can(14 ounce)
  • Chocolate chopped 2 oz
  • Vanilla essence  1 tsp
  • Chocolate cookie crumbs 2 ¼ cup
  • Sprinkles or nuts  ¼ cup

Recipe Method

  1. Grease and line an 8 inch square pan.
  2. In a pan over low heat combine the condensed milk and chocolate, cook and stir just until boiling.
  3. Reduce heat cook and stir for 2 to 3 minutes or until mixture turn thickens.
  4. Remove from heat and stir in vanilla.
  5. Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan.
  6. Sprinkle with remaining cookie crumbs and sprinkles or nuts press down gently with a spatula.
  7. Cover and chill for 4 hours or over night. Cut into squares.
  8. Store covered in refrigerator.
By                            Shireen Anwar

 This mouth-watering “Desserts” recipe for Chocolate Twix Cake can be prepared in 30  minutes and serves 2-4  people.

Recipe Ingredients

Eggs   4

Sugar 4 ounce

Flour 3 ounce

Coco 1 ounce

Baking powder 1/2 tsp

Ingredients for ceramal

Sugar   1 cup

Water   1/4 cup

Cream 1 cup

Marie biscuits crushed 2 cups

Ingredients for butter icing

Butter  3 ounce

Coco 1 tbsp

Icing sugar 1 cup heaped

Hot water  1 tbsp

Ingredients for chocolate sauce

Chocolate   2 ounce

Cream 2 tbsp

Butter 1 tsp

Recipe Method

Make sponge cake bake in a 9 inch pan, cut cake into 3 parts, spread butter icing on 1 part, sprinkle with crushed biscuits, pour ceramal sauce, cover with second layer of cake, repeat layer, spread with 3rd layer of cake, cover cake with butter icing then melted chocolate.

Method for ceramal sauce

Put sugar and water to melt when golden add cream and cook till thick.

Method for butter icing

Beat butter and icing sugar till light and fluffy add coco powder mixed with hot water into a paste.

Method for chocolate sauce

In a sauce pan add chocolate, cream and butter, cook till thick.


Qandhari naan


Traditional Food particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas, involves the use of mild aromatic spices, nuts and more healthy then other cuisine. Kandahari Naan also is a traditional recipe of northern side. It is the combination of sugar, dates and coconut.

Qandahari Naan ;

Cook dates in ½ cup of water, then apply this water on naan with brush and bake. Mix coconut, yellow food colour, raisins and sugar.


Mix flour, salt, yeast, sugar, oil and make soft dough with warm milk. Leave on warm place until it doubles in size. Then roll, fill coconut mixture, give them ball shapes again, cover and leave for some time. Then roll in oval shapes, apply dates water with brush and cook in oven or tandoor.






This is a very refreshing sindhi drink which cools down in summer heat and is energetic also. Especially in Ramadan it gives fast relief from thrust at aftari. You can mix it alternatively with water or milk.


  • Almonds – 150 g (peeled and soaked overnight)
  • Water- 1 litre
  • Sugar- 1 kg
  • Fennel seeds – 1 tbsp
  • Char maghaz – 1 tbsp
  • Poppy seeds – 1 tbsp
  • Green cardamom – 1 tbsp
  • Cumin seeds – 1 tbsp

In 1 cup of water, mix and soak fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds overnight.


In 1 litre of water, cook sugar and clean it as it cooks. In a blender, add almonds, fennel seeds, char maghaz, poppy seeds, green cardamom and cumin seeds along with some water, and blend well. Now strain the water from this mixture and pour over the sugar syrup. Discard of the seeds, green cardamom, char maghaz and almonds. Now cook  until thick. Refrigerate and enjoy homemade thadal or thandai. Almost 1tb is sufficient to make 1 glass of sharbat in water or milk.

spicy chicken tikka boti


  1. Chicken boneless – ½ kg
  2. Yogurt – ½ cup
  3. Coriander leaves – ½ bunch
  4. Lemon – 4
  5. Garlic – 6 cloves
  6. Green chilies – 8
  7. Yellow color – a pinch
  8. Crushed black pepper – 1 tsp
  9. Ginger garlic paste – 1 tbsp
  10. White vinegar – 2 tbsp
  11. Shashlik sticks – 4
  12. Oil – as required
  13. Salt – to taste


Cut ½ kg chicken into cubes and wash well. Then marinate with vinegar and a little yellow color. Then apply salt, yogurt, ginger garlic paste and leave for some time. Now blend together coriander leaves, green chilies and cloves of garlic. Now remove this mixture in a bowl. Add lemon juice and salt to taste. Add this paste to the chicken and mix well. Now thread a few chicken cubes in each Shashlik stick. Then fry in a greased grill pan, fry from all the sides till golden brown. Remove in a platter, serve with naan or paratha.