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09/20/2026

Lamb Nihari Recipe
You will love my delicious, step by step, Nihari recipe!
Nihari is a meat based dish that originated in Old Delhi, India during the 18th century under the Moghul Empire. It was meant to be a high energy breakfast dish. It is also a very popular dish in Pakistan.
Ingredients & Recipe below:

Mutton Nihari Ingredients:
3 LBS mutton/lamb pcs
1/4 cup cooking/veg. oil, plus 2 more TBS
2 TBSP Nihari Masala - See recipe for this at the bottom
You can use store bought Nihari Masala instead
1 Large red onion - finely chopped
6 cups water to cook Nihari
1 Large green chili - minced
2.5 TBSP All purpose flour
1.5 cups water to make flour slurry
1 TBSP ginger - sliced thin into matchsticks/slivers
Salt to taste
1 TBSP lemon juice
2 TBSP chopped cilantro/coriander leaves

Cooking Instructions/Method:
Heat 1/4 cup cooking/veg. oil in a large nonstick pan
Fry chopped onion until brown, remove from pan, set aside
Now add mutton/lamb pcs to the same pan and fry until it changes color
Reduce flame from high to medium then add Nihari Masala & salt to taste
Mix well then add water, add fried onions
Cover pan with lid & cook for 1 hour first
While Nihari is being cooked prepare flour slurry by adding 2.5 TBSP all purpose flour to 1.5 cup water. Mix well set aside
After an hour check to see if meat is tender, if not cook for another 30 mins. The time it takes to cook meat well depends on its quality
Next open open lid and add flour slurry to Nihari in the saucepan
Mix well then add lemon juice and chopped cilantro/coriander leaves
Wala! Your delicious Mutton Nihari is ready! Transfer to serving bowl and garnish with ginger slices. Enjoy with Naan or Basmati rice.

Nihari Masala Recipe:
Toast all the spices mentioned below in a frying pan for 1 minute
Transfer to a blender/grinder and grind to make Nihari Masala
8 Bay leaves
3 Cinnamon Sticks
1 Star Anise
10 Green Cardamom
20 Black Peppercorn
10 cloves
1 TBSP Dry Ginger powder (Saunth)
2 TBSP Coriander Seeds
2 TBSP Cumin Seeds
1 TBSP Black Cumin Seeds
1.5 TBSP Fennel Seeds
Use as needed, store remaining for future use.

09/18/2026

Tom Yum Noodle Stir Fry I Noodle Stir Fry with Vegetables

09/14/2026

Chicken Thai Masala
Chicken thigh pcs are first marinated in yogurt, ginger, garlic & spices. Next these are slow cooked to perfection in a slew of spices & herb. Check out this amazing recipe below:

Ingredients For Chicken Marinade:
4 chicken thighs about 1 to 1.5 LB - cut into 2 inch pcs
1/2 cup plain yogurt/curd - whisked
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp cumin-coriander powder mix
1/2 tsp salt or to taste

Other Ingredients:
2 tbsp cooking/veg. oil
1 bay leaf
6 cloves
1 large red onion - finely chopped
1 tbsp ginger paste
1 tbsp green chili-ginger paste
1 tbsp cum-coriander powder mix
1/2 tsp red chili powder
1/4 cup water
1/2 tsp mustard oil
1/4 tsp garam masala
Salt to taste
2 tbsp freshly chopped cilantro/coriander leaves

Cooking Instructions:
Marinate chicken a bowl with ingredients listed above for Chicken Marinade
Mix well & set aside for 1 hour to marinate

In a preheated nonstick saucepan add cooking/veg. oil
Once oil is hot, reduce heat to medium flame, toss in bay leaf and cloves
Add chopped onion, saute for 3 to 4 minutes until translucent
Next add garlic and chili-ginger pastes. Mix well
Add marinated chicken thigh pcs and cook until they start to brown
Toss in cumin-coriander powder mix, turmeric powder & red chili powder
Mix well, season with salt then pour in mustard oil
Stir well so chicken pcs get coated with all the spices & mustard oil
Lower heat to medium low, cover saucepan with lid
Let chicken simmer for 15 to 20 minutes
Uncover and add garam masala and cook for 1 to 2 minutes until most of the moisture has evaporated. Add 1 tbsp of chopped cilantro/coriander
Wala! Your delicious Chicken Thigh Masala is ready!
Transfer to serving bowl/dish and garnish with remaining cilantro/coriander leaves. Serve as appetizer or with roti or naan breads.

09/13/2026

Chicken with Cashew Nuts

09/13/2026

Basil Pesto Pasta – Penne Rigate Pasta in Basil Pesto Sauce
You will love my Penne Rigate Pasta recipe with home-made Basil Pesto! Ingredients & Recipe below:
Ingredients:
1 LB Penne Rigate pasta
5 Cups of water to boil pasta
1 Tbsp salt for pasta water
4 Tbsp fresh basil pesto - see recipe below
2 Tbsp butter
1/4 Cup pasta water
1/2 Cup grated Parmesan cheese
1/2 Tsp salt for pesto sauce
Crushed black pepper to taste
Basil Pesto Recipe
In a food processor grind the following to a coarse paste:
2 Cups packed Italian basil leaves
1/2 Cup grated Parmesan cheese
1/4 Cup pan toasted pine nuts
1/4 Cup good quality olive oil
3 Pods of garlic
2 Tbsp fresh lemon juice
Cooking Instructions:
Bring to boil water in a large pot
Add salt to boiling water then add Penne Rigate pasta
Cook for 10 to 12 minutes until al dente
While pasta is boiling add olive oil to a hot pan
Reduce heat to medium low then add fresh basil pesto
Mix well then add butter
Next add 1/4 cup of salty pasta water to the pan
Add al dente penne Regate pasta to pan. Mix well
Season with salt & crushed black pepper to taste
Finally, add grated Parmesan cheese. Mix well and transfer to serving bowl
Garnish with more grated Parmesan cheese
Buon Appetito!

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