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  • The Best Meatballs You’ll Ever Have

    The Best Meatballs You’ll Ever Have

    These meatballs are light, tender, and bursting with juicy flavor.You can just mix all the ingredients together, roll them and cook them and the best part of all, you can have these on your dinner table in less than 45 minutes.
    The Best Meatballs You'll Ever Have
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    The Best Meatballs You’ll Ever Have

    These meatballs are light, tender, and bursting with juicy flavor.You can just mix all the ingredients together, roll them and cook them and the best part of all, you can have these on your dinner table in less than 45 minutes.
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    For the Meatballs

    • 1 pound high-quality lamb mince
    • 1 small onion diced
    • 1/2 cup seasoned breadcrumbs
    • 2 tablespoon cream
    • 2 garlic cloves chopped
    • 1 large egg
    • 3 tablespoons fresh parsley chopped
    • 3 tablespoon Parmesan cheese grated
    • 3 tablespoon Mozarella Cheese grated
    • 1 teaspoon freshly ground pepper
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon cayenne
    • salt to taste
    • 2 tablespoon butter or oil

    For the Sauce

    • 1 tablespoon extra virgin olive oil
    • 2 garlic cloves minced
    • 1/2 small onion chopped
    • 1/2 cup tomato thick puree
    • 1 red pepper crushed
    • 2 tablespoons fresh parsley chopped
    • 1/2 teaspoon red pepper
    • 1/4 teaspoon salt

    Instructions

    Method

    • Preheat oven to 200 degree C.
    • Prepare the meatballs: Put all ingredients into a food processor or chopper.
    • Process until well combined.
    • Note; Texture should be soft, but not sopping wet. If it’s not soft enough, add 1 tablespoon of milk.
    • Now take it out in a mixing bowl.
    • Shape into egg size balls by pushing them into the shape softly in your hands.
    • Place meatballs on a baking tray and brush with melted butter or olive oil.
    • Bake for 30 minutes or until they are just barely cooked through and no longer pink inside. (To keep them tender, do not overbake).
    • Remove and reserve.

    To Make the Sauce

    • Heat oil in a large saucepan over medium heat.
    • Add the garlic and onion, and sprinkle the salt over them to bring out their flavor.
    • Add red pepper. Cook and stir occasionally for 5 minutes or until the onion is translucent.
    • Now add the tomato puree.
    • Bring to a boil.
    • Add parsley and reduce the heat to medium-low.
    • Let it simmer for 5 minutes or until nicely blended.
    • Now carefully add the baked meatballs to the pan.
    • Simmer for 20 minutes or until they are soaked in sauce.
    • ENJOY!!

    Notes

    Serving Suggestions:
    Serve meatballs and sauce over spaghetti. Or healthy alternative serve them over veggie noodles.
  • Restaurant Style Lahori Mutton Karahi

    Restaurant Style Lahori Mutton Karahi

    I always tempted to try popular dishes at home, and perfecting it as possible as I could. One among them was this “Restaurant Style Lahori Mutton Karahi”.It is one of most popular Pakistani dish that you will come across almost every Pakistani restaurant menu anywhere in the world.
    Restaurant Style Lahori Mutton Karahi
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    Restaurant Style Lahori Mutton Karahi

    I always tempted to try popular dishes at home, and perfecting it as possible as I could. One among them was this “Restaurant Style Lahori Mutton Karahi”.It is one of most popular Pakistani dish that you will come across almost every Pakistani restaurant menu anywhere in the world.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushra Waheed

    Ingredients

    • 1-1/2 kg lamb or mutton
    • 1/2 cup pure butter
    • 1/2 cup plain yogurt
    • 3 to matoes cut into four pieces
    • 3 onions thinly sliced
    • 4 green chilies chopped
    • 2 tablespoon ginger garlic paste
    • 1/2 cup garlic water mix 1 tsp garlic paste with 1 tsp lemon juice in 1/2 cup of water
    • 1-1/2 teaspoon red chili pepper crushed
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon dried fenugreek leaves optional
    • 2 tablespoon cumin seeds roasted & crushed
    • 2 tablespoon coriander seeds roasted & crushed
    • 1/4 teaspoon black pepper
    • 1-1/2 teaspoon salt or to taste

    For Garnishing

    • 1/2 teaspoon garam masala powder for sprinkling
    • fresh coriander leaves chopped
    • ginger cut in julienne
    • lemon thinly sliced
    • tomato thinly sliced

    For Serving

    • naan or butter naan

    Instructions

    Method

    • Melt butter in a deep wok or pan over medium heat.
    • Fry onions for 3-4 minutes or until transculent.
    • Add ginger garlic paste and meat. Cook for 5-8 minutes or until meat change its color.
    • Mix well and don’t add any water.
    • Meat cooked in its own juice
    • Cover with lid and cook for 45 minutes on medium heat.
    • Now add tomatoes, cover it again and cook for another 10 minutes.
    • Add all spices excpet black pepper, mix well.
    • Cook on high heat for 4-5 minutes then add yogurt, green chilies and black pepper.
    • Cook for another 15 minutes or until oil comes on top.
    • Now add garlic water and cook for 10 more minutes or until meat is tender and gravy is thickened.
    • Sprinkle garam masala over it.
    • Garnish with coriander leaves, green chilies, lemon slices, and ginger.
    • Restaurant Style Lahori Mutton Karahi is ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve with butter naan along with raita and ring onions.
  • Strawberry French Toast Roll Ups

    Strawberry French Toast Roll Ups

    Strawberry French Toast Roll Ups – just a handful of ingredients to make these in 15 minutes. These strawberry french toast roll ups are so fun and easy to make.They taste like doughnuts!
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    Strawberry French Toast Roll Ups

    Strawberry French Toast Roll Ups – just a handful of ingredients to make these in 15 minutes. These strawberry french toast roll ups are so fun and easy to make.They taste like doughnuts!
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 6 sandwich bread slices
    • 6 strawberries diced
    • 2 large eggs
    • 2 tablespoon milk
    • 4 tablespoon granulated sugar
    • a pinch of cinnamon powder
    • 1/2 cup bread crumbs
    • butter for greasing the pan

    For Garnishing

    • strawberries
    • castor sugar for dusting
    • honey optional

    Instructions

    Method

    • Cut the crust from each slice of bread and flatten it out with a rolling pin.
    • Place about 1 sliced strawberry 1-inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
    • Set aside.
    • In a shallow bowl, beat eggs, sugar, cinnamon and milk until well combined.
    • Heat a pan medium heat and melt a tablespoon of butter.
    • Dip each bread roll in the egg mixture coating well and then coat with bread crumbs.
    • Place them in the pan seam side down.
    • Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes each side.
    • Add butter to the pan as needed.
    • Transfer into a serving plate.
    • Dust castor sugar over it.
    • Garnish with strawberry slices.
    • Delicious Strawberry French Toast Roll Ups are ready to serve ENJOY!!

    Notes

    Serving Suggestions:
    You can serve with syrup for dipping but I think they’re perfectly good all by themselves.
  • Chocolate and Banana Filled Pancake Rolls

    Chocolate and Banana Filled Pancake Rolls

    Looking for a nice relaxing breakfast or dessert. Pancake Rolls? “Chocolate and Banana Filled Pancake Rolls”!
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    Chocolate and Banana Filled Pancake Rolls

    Looking for a nice relaxing breakfast or dessert. Pancake Rolls? “Chocolate and Banana Filled Pancake Rolls”!
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8
    Author Bushra Waheed

    Ingredients

    • 2-1/2 cups plain flour (maida)
    • 1/3 cup castor sugar
    • 3 teaspoon baking powder
    • 2 teaspoon baking soda
    • 1 tsp salt
    • 4 eggs at room temperature
    • 1 cup milk
    • 2 tablespoon butter

    For Filling

    • Choco bliss or nutella
    • banana sliced

    Instructions

    Method

    • Sieve together all the ingredients.
    • Whisk eggs and milk in mixing bowl.
    • Gradually add pancake mix and mix until well combined.
    • Heat a flat pan or griddle with a little butter.
    • Pour a big spoonful of batter onto the hot griddle or pan and spread it evenly.
    • When bubbles appear on the surface of the pancake, flip them over to make them golden brown on both sides.
    • Transfer the pancakes on a plate or clean surface.
    • Spread choco bliss or Nutella generously over the warm pancakes.
    • Place the banana on top.
    • Roll up and sprinkle chocolate curls over them.
    • Chocolate and Banana Filled Pancake Rolls are ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve straightaway with coffee or tea or a glass of milk.
  • Clean Eating Mince Lettuce Cups

    Clean Eating Mince Lettuce Cups

    This is the easiest, quickest meal you could ever make. And if you’re quick in the kitchen, you could even get this on the dinner table in less than 30 minutes. Plus, it’s budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
    Clean Eating Mince Lettuce Cups
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    Clean Eating Mince Lettuce Cups

    This is the easiest, quickest meal you could ever make. And if you’re quick in the kitchen, you could even get this on the dinner table in less than 30 minutes. Plus, it’s budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 2
    Author Bushra Waheed

    Ingredients

    • 250 gm fat free mince meat
    • 1 green onion finely chopped
    • 1 small green pepper thinly sliced
    • 2 garlic cloves minced
    • 1 teaspooon chopped ginger
    • 1 teaspoon extra virgin olive oil
    • 2 drops of lemon juice
    • 1 tablespoon tomato paste
    • 1/2 teaspoon hot sauce
    • 1/2 teaspoon black pepper freshly ground
    • salt to taste
    • herb seasoning optional
    • 4 large lettuces in cup shape, I used iceberg
    • For Garnishing
    • mint leaves
    • lemon slices

    Instructions

    Method

    • Heat olive oil in a saucepan over medium high heat.
    • Saute ginger and garlic. Cook, stirring frequently with a wooden spatula. Cook the garlic pieces until they are glazed and golden brown in color.
    • Add ground meat and cook for 15 minutes or until well browned.
    • Now stir in the hot sauce and tomato paste.
    • Stir in the green onions and green pepper until tender, about 1-2 minutes.
    • Season with salt and pepper, to taste.
    • Cook for 10 minutes or until mince is cooked thorough.
    • Remove from the heat and sprinkle herb seasoning.
    • Spoon into lettuce cups and serve.
    • Garnish with extra mint or coriander leaves, if using.
    • Alternatively, serve the mince in bowls with the lettuce cups on the side so people can help themselves.
  • Broccoli Spaghetti Soup (Clean Eating Version)

    Broccoli Spaghetti Soup (Clean Eating Version)

    During the winter months, I find myself craving soup time and time again. So Today, I’m sharing an easy and healthy recipe for Broccoli Spaghetti Soup (Clean Eating Version). A simple soup that nourishes the body and soul.
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    Broccoli Spaghetti Soup (Clean Eating Version)

    During the winter months, I find myself craving soup time and time again. So Today, I’m sharing an easy and healthy recipe for Broccoli Spaghetti Soup (Clean Eating Version). A simple soup that nourishes the body and soul.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 1 8 ounce package whole wheat spaghetti
    • 1 head Organic broccoli chopped
    • 1 teaspoon olive oil
    • 6 cups bone broth
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder optional
    • 1/4 teaspoon dried parsley
    • a pinch of salt

    Instructions

    Method

    • Heat 1 teaspoon olive oil in a medium soup pot.
    • Saute broccoli for 30 seconds. ( Don’t over cook the broccoli).
    • Add born broth and warm over low to medium low heat.
    • Break up spaghetti. Place into another pot and cook for 10 minutes or until pasta is al dente. Drain and rinse in cold water.
    • Now add spaghetti into broth. Season with garlic powder, dried parsley, salt and pepper.
    • Stir well and cook for 2 minutes.
    • Ladle soup into bowls. Delicious Broccoli Spaghetti Soup is ready to serve.ENJOY!!

    Notes

    Serving Suggestions:
    Serve with garlic bread or bran bread-sticks.
  • Chocolate Chip Pancakes

    Chocolate Chip Pancakes

    This Chocolate Chip Pancakes recipe is a favorite of mine to make for special occasions or holidays. Eat while hot so the chocolate is all gooey. If you want to make it extra special, serve the pancakes with berries and whipped cream
    Chocolate Chip Pancakes
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    Chocolate Chip Pancakes

    This Chocolate Chip Pancakes recipe is a favorite of mine to make for special occasions or holidays. Eat while hot so the chocolate is all gooey. If you want to make it extra special, serve the pancakes with berries and whipped cream
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8
    Author Bushra Waheed

    Ingredients

    For Pancake Batter

    • 1-1/4 cups all purpose flour
    • 2 tbsp sugar
    • 1 tsp baking powder
    • 1/4 tsp ground cinnamon
    • 1/4 tsp salt
    • 2 large eggs
    • 1 cup milk
    • 4 tbsp melted butter
    • 3/4 tsp vanilla
    • 1 cup chocolate chips

    For Serving

    • 1/2 cup heavy whipping cream
    • 1 tbsp confectioners’ sugar
    • 1/2 tsp vanilla extract

    Instructions

    Method

    • Take a small bowl, add cream cheese, sugar and vanilla to it. Beat until stiff peaks form. Now cover and refrigerate until serving.

    To Make Pancakes

    • In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt.
    • Stir flour mixture into wet ingredients. Beat until smooth.
    • Fold in chocolate chips.
    • Pour batter 1/4 cup full onto a lightly greased hot pan or skillet.
    • Flip when bubbles form on top. Cook a minute more or until second side is golden brown. Chocolate Chip Pancakes are ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve with whipped cream.
  • Chicken Shawarma Wraps

    Chicken Shawarma Wraps

    This Chicken Shawarma Wraps recipe is bursting with middle eastern flavors. Simple to make.
    Chicken Shawarma Wraps Recipe
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    Chicken Shawarma Wraps

    This Chicken Shawarma Wraps recipe is bursting with middle eastern flavors. Simple to make.
    Prep Time 1 hour
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Servings 8
    Author Bushra Waheed

    Ingredients

    For Chicken & Marinade

    • 750 gm boneless chicken cubed
    • 2 tablespoon plain yogurt
    • 1 tablespoon vinegar
    • 1 tablespoon lemon juice
    • 2 teaspoon hot sauce
    • 1 teaspoon onion powder
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon mustard paste
    • 1 teaspoon degi mirch pepper
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/4 teaspoon cinnamon powder
    • salt to taste
    • 2 tablespoon olive oil

    For Pita Bread

    • 3 cups plain flour
    • 1 tablespoon yeast
    • 1 tablespoon sugar
    • 4 tablespoon oil
    • 1 teaspoon salt

    For Hummus Sauce

    • 1 cup boil chickpea
    • 2 tablespoon lemon juice
    • 1 tablespoon garlic powder
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon salt
    • 1/4 cup water
    • 1 tablespoon olive oil

    For Sour Cream

    • 1/2 cup mayonise
    • 1 tablespoon lemon juice
    • 1 tablespoon garlic finely chopped
    • 1/4 teaspoom white pepper powder
    • 1/4 teaspoon salt or to taste

    For Shawarma Pickle

    • 1 small onion thinly sliced
    • 4-5 black and green olives pitted & sliced
    • 1 cucumber thinly sliced
    • 1 to mato thinly sliced
    • 1 cup cabbage thinly sliced
    • 1 cup lettuce leaves chopped
    • 4 tablespoon vinegar
    • a pinch of crushed red pepper
    • a pinch of salt

    Instructions

    Method

    • Cut chicken into cubes.
    • Place in a large bowl. Add plain yogurt, vinegar, lemon juice, hot sauce(optional) onion
    • powder, ginger garlic paste, mustard paste, degi mirch(pepper), cumin powder, coriander powder,cinnamon powder and salt. Stir to coat evenly.
    • Cover and marinate for at least 4 hour or overnight.
    • Now heat 2 tablespoon oil in a grill pan over medium heat.
    • Cook chicken for 10-12 minutes or until all juices run clear. OR Grill chicken pieces for 25 minutes or until chicken is nicely cooked or no longer pink.
    • Cut chicken into very thin pieces or chunks and set aside.

    To Make Pita Bread

    • Place flour , yeast, sugar, salt and oil in a mixing bowl.
    • Knead a soft and smooth dough with warm water.
    • Wipe some oil on the palms of your hands and rub over the lump of kneaded dough.
    • Then cover the dough with a wet cloth or a plastic sheet and let it rise for 1 hour or until it doubled in size.
    • Once well-risen, make small balls of equal size.
    • Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you
    • need to use a light hand) to a thickness of a little more than a quarter inch.
    • Place the rolled-out pitas on a lightly floured surface and cover them with a towel that not
    • too much air can get in. Leave them to stand for about 2 hours until they rise again.
    • Now Preheat oven for 250 degree C.
    • Bake pita breads in the preheated oven for 5-7 minutes.
    • keep warm.

    To Make Shawarma Pickle

    • Wash vegetables and cut into thin slices.
    • Put all vegetables in a mixing bowl or jar. Drizzle vinegar over them.
    • Season with salt and red chilli.
    • Stir well and keep aside.

    To Make Hummus Sauce

    • Place chickpea, lemon juice, garlic powder, white pepper, salt, water and olive oil in a
    • blender.
    • Blend until well combined.
    • Take it out in a bowl and sprinkle a pinch of red chili over it.
    • Set aside.

    To Make Sour Cream

    • In a small bowl, mix together the mayonnaise, lemon juice, garlic, white pepper and salt.
    • Stir well and keep aside.

    To Assemble Chicken Shawarma Wraps

    • Place pita bread in a clean surface.
    • Spread sour cream and hummus over it.
    • Put chicken pieces on it.
    • Add shawarma pickle and roll tightly.
    • Secure with a wooden pick or wrap in a butter-paper.
    • Do this procedure with remaining ingredients.
    • Chicken Shawarma Wraps are ready to eat!!

    Notes

    Serving Suggestions:
    Serve with Hummus Sauce, chili garlic sauce and french fries.
  • Almond French Toast Hearts

    Almond French Toast Hearts

    Serve this Almond French Toast Hearts with flavored butter — a perfect way to say “I love you.” ♥
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    Almond French Toast Hearts

    Serve this Almond French Toast Hearts with flavored butter — a perfect way to say “I love you.” ♥
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 6 bread slices
    • 2 eggs
    • 1 cup + 2 tablespoons butter divided
    • 1/4 cup milk
    • 3 tbsp confectioners’ sugar
    • 1-1/2 tsp almond extract divided

    For Serving

    • Sliced fresh strawberries or banana
    • Confectioner sugar

    Instructions

    Method

    • Cut out bread slices with a heart-shaped cookie cutter. Discard trimmings.
    • Place eggs, milk and almond extract in a shallow bowl. Mix until well combined.
    • Dip each bread slice in egg mixture.
    • Melt butter in a large skillet over medium heat.
    • Cook bread hearts for 2 minutes on each side or until golden brown.
    • Remove from the oil and drain on paper towel.

    To Make Almond Butter

    • Place confectioners’ sugar, remaining butter and almond extract in a small bowl. Mix until well combined.

    To Proceed

    • Sprinkle additional confectioners’ sugar over the french toasts. Almond French Toast Hearts are ready to serve. ENJOY!!

    Notes

    Serving Suggestions:
    Serve with Almond Flavored Butter.

  • Chocolate Marble Cake: Failed Attempt

    Well, as you can read from the title of this post, my Chocolate Marble Cake: Failed Attempt.  Looks pretty good doesn’t it? Let’s just drool a little more together before I unveil the whole truth, and nothing but the truth.

    Unfortunately I have pictures to prove it. 🙁

    Chocolate Marble Cake: FAILED ATTEMPT
    Chocolate Marble Cake: FAILED ATTEMPT

    If you have been following my blog for a while, you would know that I am not good in making cakes… yet still learning… I’m better at cooking dishes than baking cakes and pastries. They say baking is a science. It works on precise measurements and temperature. Tamper with it, and you will be courting disaster.

    I like to tamper. I’m a tamperer. No wonder I cannot bake 😛 But i really wanted to master a couple of easy bakes instead of just throwing in the towel. Marble cake is supposedly one of the easiest cake to make. The first time I attempted this, it turned out like this..

    Baking failure
    Why this Chocolate cake look so weird? OMG it’s burnt 🙁

    Oh God, where do I begin? Well, that was the Sunday. All I wanted was to make the Chocolate Cake I’ve been dreaming for tea time. Moist, almost fudgey centre and a marble like crust on the top. Yes, that piece was a pleasure to eat. Unfortunately the whole cake looked like this. Burnt from bottom 🙁

    Burnt From Bottom
    Burnt From Bottom

    When the time came for me to shut off the oven and turn it onto a wire rack, hoping that the cake will gracefully slide out. I should mention that at this point I had turned the oven off an hour before the recipe indicated because I was smelling a slight burning smell in my house (okay it wasn’t slight, but I was firmly planted in denial. Whatever.) and thought maybe that’s long enough. So, I turned it on a wire rack and to my surprise, it did gracefully turned out.

    I took the cake out from the pan, stared at it sadly and shook my head. Sliced it and took a bite.

    Oh sugar, it tasted WONDERFUL!

    The crust top, though semi burnt, had a nice smoky aroma

    As absolutely terrible as that looks, all was not totally lost. This side of the cake took the worst of it and was burnt to the bottom. After peeling away the black parts you see, I was actually left with an incredibly moist, smaller, Chocolate Marble cake.  
    Looks good huh!

    Some of you may be wondering why I would even try to salvage this cake, let alone actually eat it, but I couldn’t waste it. I hate just throwing away money, and this cake had time and effort invested in it as well. Don’t get me wrong, I wouldn’t serve this to people at a tea party! But since it’s just the 3 of us( me, mommy and sis) it wasn’t a big deal. I learned a lesson, if I ever do this again, to once in awhile turn the inner container that the cake bakes in. Since just one side of the cake was burned, I’m thinking that was the side where the heating element was, so if I turn it should bake evenly.

    It wasn’t the prettiest cake I’d ever seen, but it was mine 🙂 But with a little trimming, the cake was fine!
    If you’d like to make this cake and enjoy it all rather than just some of it, here’s my suggestions.

    1. Start with the recipe for Marble chocolate cake from The Bakery Cookbook.
    2. When you add the melted butter and cocoa powder to the egg yolks I urge you to wait for it to cool down, or you will curdle the yolks.
    3. When the recipe says to line the tray with baking paper, do as they say, or you’ll be scraping the cake out of the tin with a spatula.
    4. Check your oven is not too hot if you don’t want the whole thing to souffle up, burn on one side, and then sink to a quarter of its height.

    My oven shelf was a little bit too higher hence bottom sides burnt a little.

  • Baked Veggie Rolls

    Baked Veggie Rolls

    Last week, I made these Veggie rolls ( Baked Version) to give myself a break from ‎assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
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    Baked Veggie Rolls

    Last week, I made these Veggie rolls ( Baked Version) to give myself a break from ‎assignment work. They are very easy to prepare and tastes absolutely delicious! I had too much fun making this.
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 16
    Author Bushra Waheed

    Ingredients

    • 1 large carrot cut into julienne
    • 1 spring onion cut into julienne
    • 1 cup cabbage thinly sliced
    • 1 green pepper thinly sliced
    • 1/4 cup boiled green peas
    • 1/4 cup boiled corns
    • 1/4 cup boiled red beans optional
    • 1 tablespoon chopped ginger
    • 1 garlic clove crushed
    • 1 tablespoon olive oil
    • 2 tablespoon freshly parsley chopped
    • 1/2 teaspoon vinegar
    • 1/2 teaspoon pepper
    • a pinch of crushed red chili
    • salt to taste
    • 1 egg for brushing
    • 1 tablespoon sesame seeds for sprinkling
    • 16 roll wrappers or sheets

    Instructions

    Directions

    • Heat oil in a wok over medium heat. Saute giner and garlic till fragrant.
    • Add green peas, red beans and corns. Cook for 2-3 minutes then add remaining veggies and add vinegar.
    • Cook and stir for few minutes.
    • Season with salt , pepper and red chili.
    • Mix well and cook for 1 more minute. ( Don’t over cook).
    • Transfer the veggie mixture into a bowl and let it cool completely.
    • Preheat an oven for 200 degree C and brush a baking sheet with oil.
    • Place a wrapper like diamond, put 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, brush a little water along the edge and close it up.
    • Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
    • Lightly brush the tops of the rolls with egg-wash.
    • Sprinkle sesame seeds over them.
    • Bake in the preheated oven for 20 minutes or until they turn crispy and golden brown.

    Notes

    Serving Suggestions :
    Serve with sweet and sour sauce.
  • Chicken Pita Sandwiches

    Chicken Pita Sandwiches

    Say goodbye to your boring sandwiches. This Chicken Pita Sandwiches recipe is so easy to make and sure to spice up your lunch routine. Twenty minutes is all you need to whip up these simple yet satisfying Chicken Pita Sandwiches. Perfect to pack for school or work!!
    Chicken Pita Sandwiches Recipe
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    Chicken Pita Sandwiches

    Say goodbye to your boring sandwiches. This Chicken Pita Sandwiches recipe is so easy to make and sure to spice up your lunch routine. Twenty minutes is all you need to whip up these simple yet satisfying Chicken Pita Sandwiches. Perfect to pack for school or work!!
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 4 Pita breads
    • 2 boneless chicken breasts cut into thin strips
    • 1 small green bell pepper thinly sliced
    • 1 small yellow bell pepper thinly sliced
    • 1 small onion
    • 1 cucumber thinly sliced
    • 4 olives thinly sliced
    • 1 jalapeño pepper thinly sliced
    • 4 tablespoon tomato ketchup
    • 2 tablespoon mayonnaise
    • 2 tablespoon olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • salt to taste
    • 1/2 cup grated mozzarella cheese
    • lettuce leaves

    Instructions

    Directions

    • Heat oil in a frying pan.
    • Stir fry chicken in hot oil for 4-5 minutes or until no longer pink.
    • season with salt, garlic powder, black pepper and crushed chili.
    • Cover the pan and let it cook in its own water for 10 minutes or until chicken is tender.
    • Now add onion and stir fry for 30 seconds.
    • Now add green pepper, yellow pepper, jalapeno pepper.
    • Stir fry for 1-2 minutes then stir in the
    • tomato ketchup.
    • Turn the heat off.
    • Now add olives, cheese and mayonnaise.
    • Adjust seasoning to taste.
    • Slightly roast pita bread on hot griddle from both sides.
    • Put some lettuce leaves and cucumber on a pita bread.
    • Top with chicken mixture.
    • Generously cover with another pita bread.
    • Cut each bread into four pieces.
    • Transfer into a serving platter. Delicious Chicken Pita Sandwiches are ready to serve. ENJOY!!
  • Walnut Rice Pudding

    Walnut Rice Pudding

    This Walnut rice pudding recipe has been family tested and approved and can be whipped up in no time.
    Walnut Rice Pudding Recipe
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    Walnut Rice Pudding

    This Walnut rice pudding recipe has been family tested and approved and can be whipped up in no time.
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 1 cup walnuts pieces
    • 2 tablespoon rice flour
    • 1/2 cup white sugar
    • 1 litre milk
    • 1 teaspoon walnut or almond extract

    Instructions

    • Soak walnuts in hot water for 15 minutes.
    • Now grind the walnuts into a smooth thick paste.
    • While grinding add the little milk .
    • Pour milk in a saucepan.
    • Add ground mixture, rice flour and sugar.
    • Mix until no lump remain.
    • Bring to a boil in medium to low heat. Keep stirring without burning at the bottom.
    • When it reaches a semi-thick consistency, add the walnut or almond extract.
    • Stir and cook for few minutes or until thicken.
    • Turn off the stove.
    • Dish it out.
    • Garnish with chopped walnuts. Delicious walnut Rice Pudding is ready to serve.

    Notes

    Note:
    Either you can remove the walnut skin or just leave it. I prefer to leave it, the peel too has nutrition.
    Serving Suggestions:
    You can serve it chilled or serve warm.
    But tastes delicious when served chilled after any meal.
  • Potato Scotch Eggs

    Potato Scotch Eggs

    A delicious and easy tea time snack for your friends and family. Fresh Parsley makes this traditional Potato Scotch eggs recipe extra special.
    Potato Scotch Eggs Recipe
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    Potato Scotch Eggs

    A delicious and easy tea time snack for your friends and family. Fresh Parsley makes this traditional Potato Scotch eggs recipe extra special.
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 6 organic eggs
    • 3 medium sized potatoes boiled
    • 2 small dried red chilies cruhsed
    • 1 tablespoon fresh parsley leaves chopped
    • 1 teaspoon soy sauce
    • 1 teaspoon black pepper freshly ground
    • salt according to taste

    For Coating

    • 4 tablespoon cornflour
    • 1/2 cup bread crumbs
    • 1 egg light beaten
    • a pinch of salt and pepper
    • oil for frying

    Instructions

    • Bring a pan of salted water to the boil. Cook 6 of the eggs for 6 minutes.
    • Strain and leave to cool for 10 minutes in iced water.
    • Then peel.
    • Meanwhile, mash potatoes in a large bowl.
    • Add parsley, soy sauce and red chili.
    • Season with salt and pepper.
    • Mix until well combined.
    • Shape the potato mixture around the boiled eggs; it could be 1 cm thick.
    • Beat egg with a pinch of salt and pepper.
    • Now coat the potato covered eggs first in the cornflour, then dip in the egg.
    • Then coat with bread crumbs.
    • Heat the oil in a deep pan over medium heat.
    • Carefully drop the scotch eggs into the hot oil and cook for 3-4 minutes or until crispy and golden.
    • Remove from the oil and drain on kitchen paper.Cut them in half or quarters.
    • Drizzle some ketchup before serving. Delicious Potato Scotch Eggs are ready to serve. Enjoy!!

    Notes

    1. Do not freeze them because potato become soggy and watery if you store them for longer period of time. I myself prepare potato based things fresh always.
    2. You can also add any herb seasoning in potato mixture.
    3. You can also make it with chicken mince etc.
  • Chicken Shorba

    Chicken Shorba

    Perfect for week days. It’s a good change in your lunch or dinner. This lip smacking Chicken Shorba Recipe is one of my favorite. It’s prepared in chicken stock with addition of traditional Pakistani ingredients, texture and consistency of an Pakistani Stew and the aroma of Oriental spices.
    Chicken Shorba Recipe
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    Chicken Shorba

    Perfect for week days. It’s a good change in your lunch or dinner. This lip smacking Chicken Shorba Recipe is one of my favorite. It’s prepared in chicken stock with addition of traditional Pakistani ingredients, texture and consistency of an Pakistani Stew and the aroma of Oriental spices.
    Prep Time 5 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Author Bushra Waheed

    Ingredients

    • 2 lbs organic chicken desi murgh
    • 2 medium onion finely chopped
    • 2 tablespoon butter
    • 2 tablespoon cooking oil
    • 4 cloves garlic minced
    • 1 tablespoon fresh ginger; grated
    • 1/2 cup tomato puree
    • 1/2 cup plain yogurt
    • 1 inch piece of cinnamon stick
    • 4 cloves
    • 7 peppercons
    • 1 teaspoon paprika powder
    • 1/2 teaspoon cardamom powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon cayenne powder
    • 4 cups chicken stock
    • salt according to taste

    For Garnishing

    • few coriander leaves

    Instructions

    Directions

    • Take a large pot, melt the butter over medium heat.
    • Now add oil and chopped onions, cinnamon stick, peppercorns, and cloves.
    • Stir and fry until the onion turns translucent and lightly browned.
    • Stir in the garlic and ginger and the dry masala, blending well.
    • The aroma coming from your kitchen will be amazing.
    • Add chicken. Stir and cook for 15 minutes or until chicken is no longer pink.
    • Now add tomato puree and yogurt.
    • Cover with a lid and let it simmer on low heat for 40 minutes or until chicken is almost tender and all water dries up.
    • Remove the lid and cook on hight heat for few minutes or until oil come on top.
    • Now add the chicken stock.
    • Bring to the boil, then lower heat and simmer 10 minutes.
    • If you’re not in a hurry or for a more intense flavour, let the soup simmer for longer.
    • Transfer into a serving bowl.
    • Garnish with fresh coriander leaves. Delicious Chicken Shorba is ready to serve. ENJOY!!

    Notes

    Make sure always to buy fresh chicken & which is hormone free.
    Serving Suggestions:
    Serve with Tandoori Roti.

  • Brinjal Raita Recipe

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    Brinjal Raita Recipe

    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 4
    Author Bushra Waheed

    Ingredients

    • Brinjal 115gm
    • Curds 225gm
    • Chilli powder 5gm
    • Garam masala a pinch
    • Cumin a pinch
    • Salt to taste

    For Tempering:

    • Mustard seeds a pinch
    • 1/4 tsp Red chillies
    • 1 tbsp Oil

    Instructions

    • Place brinjal on live coals or grill and roast, turning frequently.
    • When skin turns black and the brinjal is soft inside, remove and peel.
    • Mash well and add to beaten curds.
    • Add salt and spices and mix.
    • Heat oil.
    • Add mustard seeds and whole red chillies.
    • When the seeds crackle, pour over brinjal mixture, and mix well.
    • Brinjal Raita is ready to serve.
    • Enjoy!