Cooking With Shazia

Home cooking can be approachable & enjoyable

PAKISTANI/INDIAN DISHES

ROASTED CAULIFLOWER CURRY

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Cauliflower curry is one of my favorite Pakistani dishes. It’s also a family favorite and is on the menu at any hosting. This side dish has all the flavors of a delicious cauliflower mix vegetable curry but it’s very light and only made with 2 tablespoons of olive oil. Usually you need more oil to sear tomatoes and onions to create a thick base for the curry.  Though I believe any dish made at home is already healthier, but I wanted to make this even lighter on the calories but keep the flavor of this staple dish. I hope you enjoy it!…

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TANDOORI FISH (SALMON) TACOS

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I wanted to share a very light healthy recipe today.  Adding a fish like Salmon to your weekly menu is a great way to boost essential nutrients. Fish in general has lower calories and saturated fat compared to other meats. It’s a good source of protein, fatty acids, essential vitamins and minerals. There is also no need for tenderizing or marinating fish, so that makes it prefect for a quick healthy weeknight meal that is full of flavor.

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TEHRI (RICE POTATO PILAF)

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A delicious Pakistani/Indian vegetarian dish that is made with spiced rice and potatoes.  This is one of my favorite childhood meals. It’s a classic South Asian comfort meal put together with simple ingredients. This dish has many variations across the region and also goes by a few different names. Recipes always change and adapt to palates, so experiment with different vegetables be creative and make it your own. I hope you enjoy this easy rice option. Watch the full detailed video below.

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KADHI PAKORA (yogurt/garam flour curry)

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Kadhi Pakora is one of my favorite dishes when it comes to Pakistani food.  I find this dish to be so interesting in preparation and flavor compared to other Pakistani curries.  This dish has two main components, the kadhi and the pakoras. The kadhi which is a thick gravy base that’s made with yogurt and gram flour (chickpea flour) with some basic aromatics and powder spices.  Than you have the pakoras which are similar to fritters also made from gram flour and few other ingredients that I will go over . The flavor and texture is creamy with a tang from the yogurt.  Both of these components are finished off with a tempering (tarka) of oil that has been infused with cumin seeds, dry fenugreek and red dry chilies.  It’s often eaten with plain rice or chapati.

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ALOO BHUJIA (SPICED POTATO CURRY)

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This potato curry brings me so many memories of comfort and family.  Aloo Bhujia (Potato curry) is not just our family favorite but a staple of many South Asian households.  In a bhujia style curry there is no gravy/sauce that you usually see in other curries.  The oil is infused with cumin and black mustard seeds to build layers of flavors, following the use of basic aromatics and spices.  If you are new to cooking believe me you want to learn this one.  It’s such an easy recipe to start of with, it’s very forgiving.  There are many different ways of preparing this comfort meal.  Today I am sharing how my mom has always made this delicious family favorite dish.

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VERMICELLI PUDDING (seviyan kheer)

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Seviyan Kheer is a very popular South Asian dessert.  It’s very similar in taste and texture to a pudding.  The flavors are a delicious combination of milk, heavy cream and vermicelli noodles flavored with cardamom and sugar.  With just a few ingredients you will be surprised how quickly this dessert comes together.  Keep in mind this dessert has many variations across the region.

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BHUNA GOSHT (sauteed meat curry)

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Bhuna gosht is a type of a main course curry in South Asian cuisine.  Beef pieces are slow cooked with powder/whole spices, onions, tomatoes, ginger/garlic. Once the beef is tender and has cooked in it’s own juices oil is added to sear/fry the meat and the gravy. This searing technique in South Asian curry is called “bhuna”.  In a bhuna technique spices are cooked in oil with no water. The results are tender pieces of beef that just melt in your mouth. This particular type of curry has a very thick gravy and all the pieces of beef are coated with this gravy.  This popular dish is another example of using basic South Asian ingredients/spices to create such an aromatic flavorful curry.

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CHICKEN BIRYANI WITH CUCUMBER YOGURT SAUCE

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Chicken Biryani is a very popular dish when it comes to South Asian food.  Usually this dish can be only associated with South Asian cuisine, but it’s actually traced back to Persia. It’s made with different preparations and ingredients across the Asian continent. This is the go-to dish for my family or any dinner party that I host.

The chicken and the rice are cooked separately than layered to make a one-pot deliciousness.  My take on this recipe is easy but not compromising flavor. I like to use readily available spices and ingredients so you can enjoy this lavish meal often.

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ESSENTIAL SPICES & INGREDIENTS FOR SOUTH ASIAN COOKING

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Hi friends!

In my new video, I am sharing the most basic spices and ingredients that you need to know and have on hand to start making delicious South Asian food. These flavors are the base to create endless dishes and are readily available. Checkout the video on YouTube, please subscribe if you haven’t already. Below you will find the list of the spices and ingredients I have shown in the video.

 

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