Be Fat, Be Happy.

First off, let me clarify mujhe bari basic si cooking aati hai okay. My food is mostly calorie laden comfort food, isliye please apni shikayatein na sunayen mujhe. Na to snobby (healthy) khana banana ata hai, na pasand hai. Sorry not sorry for the bad dhaba type photo. Ingredients Marination Chicken  ½ kg Yogurt 2-4 tbsp Salt  ½ tsp Red Chili Powder 1 tsp Cumin Powder 1 tsp Coriander Powder  ½ tsp Ginger Garlic Paste 2 tbsp Turmeric  ½ tsp Lemon Juice Of 1 lemon Gravy Onion 1 (medium, finely chopped) Garlic 2 cloves (minced) Butter 2 tbsp Cumin Powder  ½ tsp Coriander Powder  ½ tsp Ginger Powder 1 tsp Tomato Paste 2-4 tbsp Cream 2-4 tbsp Coal 1 piece Green Chillies For garnish (chopped) Method Marinade chicken in the spices listed above for at least 1 hour. The more you marinade, the better the flavor so just leave it and chill. Once that's done, add some oil in a deep nonstick pan and fry the chicken until it starts to turn white from pink. Ta

That's it, just gobi. No gosht, no aalu, nothing. Another vegetable I dislike, but cooked anyway. So, the next few posts will feature shitty pictures because I'm lazy and didn't bother taking nice ones. Ingredients Gobi (Cauliflower for you paindus)   1 whole gobi (chopped - apni ammi se cut puch lein) Onion                                                1 medium (thinly sliced) Ginger Garlic Paste                            1 tbsp Salt                                                    ½  tsp Red Chillies                                        1 tsp Turmeric                                           ¼  tsp Ginger                                               Julienne cut, for garnish Green Chillies                                    3-4 (sliced) Fresh Coriander                                  For garnish Method Fry the onion till it's golden. Golden - not brown. Add the ginger garlic paste and let it fry for 2 mins. Add the salt, red chilli and

Let me start by saying I really, truly hate ginger. I hate the taste, I hate the texture, I hate the flavor. And yet, I love this chicken recipe. There's something about this combo that makes me not throw up. That's the best thing I can say wherever ginger is involved, trust me. Ingredients Chicken                            ½ kg (boneless, cubed) Ginger                             1 big piece (julienne cut) Salt                                   ½ tsp Red Chili Powder            1 tsp Ginger Garlic Paste         2 tbsp Green Chillies                 4-6 (finely chopped) Tomatoes                         4 (blended or thinly sliced) Yogurt                              ½ cup Coriander                        For garnish Lemon                            For garnish Oil                                   4-6 tbsp Method In a deep pan, heat the oil and fry the ginger garlic paste for 2 or 3 minutes. Once it starts turning golden

I love deep fried snacks but I realize I'm shaving 30 years off my life every time Ramazan rolls around, so sandwiches are the next best iftaar. I love sandwiches too. Ingredients Eggs                  3-4 (boiled) White onion      1 (small, finely chopped) Iceberg lettuce   ½ (finely chopped/ julienne cut) Gherkin             ½ (finely chopped) Salt                   to taste Black pepper     ½ tsp Mustard            1-2 tbsp  Butter               1 tsp Mayonnaise     1-2 tbsp Sriracha           2-3 tbsp Vinegar            1-2 tbsp Dill/ other herbs for flavoring Bread Method There's no method to this madness: chop your veggies and herbs, mash your eggs, mix everything together with the sauces and spices. Spread it on bread and you done, son.  So, here's the thing: I like a lot of mustard, sriracha, vinegar and gherkin. The quantities written up there are only for basic estimation, please add more if you like these things as much as I do. 

My family was very into taking a smol vacation every year - and in 1998, that meant a trip to Murree/ Bhurban. Every year, without fail, we'd head up to the mountains in June/July because summer vacation. The point of that useless little tidbit was: we'd get pakoray along the way, somewhere very close to Murree. I remember we'd stop at this shady road in the middle of nowhere where all you could see was 2 pakora stands and that's it. There was so much fog everywhere, you could only see your hand in front of your face and vague outlines of the mountains - and places you could possibly fall off from and die. Anyway, those pakoray made my soul happy. Super hot, super spicy and SO, SO CRISPY they were amazing. Huddled around the car with those insanely good pakoray, garam chai, shivering in the cold is still one of my favorite memories. I can't recreate those exactly, but these come very close to achieving that level of extra crisp. Ingredients Veggies