White Bean and Vegetable Soup

Serves 4-6

  • 2 tbsp vegetable oil
  • 2 tbsp clarified butter
  • 1 small onion, finely diced(1/2 cup)
  • 2 cloves garlic, minced
  • 2 large tomatoes, peeled and finely chopped
  • 2 tbsp tomato paste
  • 1-1/2 cups White beans or small lima beans, soaked and drained
  • 1-1/2 quarts chicken stock or water
  • 1 carrot diced(1/2 cup)
  • 1 celery rib, diced(1/2 cup)
  • 1/2 tsp red pepper or ground red pepper
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped fresh Italian parsley


  1. In a heavy medium saucepan, heat the oil and butter togetherover medium heat.  Add the onion and garlic and cook gently for about 2 minutes, stirring until they’re softened but not brown.
  2. Add the chopped tomatoes, tomato paste, beans and stock.  Bring the soup to a boil,  then lower the heat and simmer for about 30 minutes.
  3. Add the carrots, celery, and Turkish red pepper and cook for another 30 minutes, stirring frequently, until the beans are cooked.
  4. Season with salt and pepper.  Bring the soup to a boil, then lower the heat, cover the saucepan, and simmer for another 10 minutes.
  5. Ladle the soup into individual bowls, sprinkle with chopped parsley, and serve.

Nihari Lamb


  • 1/2        cup vegetable oil
  • 4           whole cloves
  • 3-4        cardamon pods
  • 1           fresh bay leaf
  • 3           large white onions, finely chopped
  • 2           lbs lamb leg steaks, cut into 1″ cubes
  • 1           tbsp ginger paste
  • 1           tsp garlic paste
  • 1           tbsp mild chilli powder
  • 1           tsp turmeric powder
  • 1/4       plain yoghurt
  • 3/4       cup lamb or chicken stock
  • 2          oz butter
  • 1 1/2    tbsp gram(chickpea) flour
  • 1/2       tsp garam masala
  •             sliced green chillies, slivers of fresh ginger, and chopped fresh coriander and mint to serve.


  1. Heat the oil in a large saucepan over medium heat, then add the cloves, cardamon, and bay leaf and let them crackle for a few seconds.  Add 1/4 of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
  2. Turn the heat down to a simmer, add ginger, garlic, and a splash of water, then mix.  Stir in the remaining onions, chilli powder and turmeric.  Cover and leave for 15-20 minutes over low heat, stirring occasionally.  When the onions have completely softened, add the yoghurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
  3. Put a sieve over a large bowl and pour the pan content into it to strain out the liquid.  Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux.  Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly.  Return the lamb and other solids to the sauce and stir in the garam masala.
  4. Serve with a scattering of green chillies, ginger, chopped coriander and mint.

Passion fruit Mousse

This Brazilian passion fruit mousse, originated in Brazil and is an easy recipe that is creamy, sweet, and slightly tart.
It has a creamy but slightly stiff texture that melts in your mouth.
Using fresh fruit will always give you the best flavour, but I can not always find fresh passion fruit.  Recently I bought a bottle of passion fruit pulp from Costco. 
You can buy Passion Fruit pulp cans on line, some speciality stores may have.  I brought mine from Australia.

You can serve the Mousse in 4 small dessert mould, glass bowls, mason jars or even Martini glasses.  You can also pour it  in a medium size bowl.

Serves 4

  • 5 medium passion fruits(1 cup pulp)
  • 1 1/2 cup water
  • 1/3 cup icing sugar
  • 2 tsp Gelatine
  • 2 tbsp hot water
  • 1 cup whipping cream

For decoration

  • 2 passion fruits(1/2 cup pulp)
  • 3 tbsp sugar
  • 1 tsp gelatine
  • 1 tbsp hot water


  1. Add 1 and half cups of water to the pulp, blend it and strain it.  Add the powdered sugar and mix well.
  2. Dissolve the gelatine in hot water.  Strain the gelatine into the passionfruit juice, mix well.
  3. Beat the cream till it is thick, add the passion fruit juice and pour the mixture into the serving dishes.
  4. Refrigerate for half and hr till the dessert is set.


  1. Add the sugar to the pulp and mix well.
  2. Dissolve the gelatine in hot water, strain this into the passion fruit, and mix well.
  3. Pour this on top of the dessert, let it set.
  4. Serve it cold.

Passion Fruit Pulp












How to serve passion fruit mousse

Pour the passionfruit mousse into 4 small dessert moulds, glass bowls, mason jars or Martine glasses.
Then, top it with the sauce and serve cold. 

If using the fresh fruit, pick a passion fruit that is slightly wrinkled and has a deep yellow or purple colour-it depends on the variation available in your region.

Breakfast Roll


breakfast roll








  • 10           eggs
  • 1/2          tsp  green Masala
  • 1/2          cup milk
  • 1/2          tsp salt
  • 1/4          cup chopped cilantro
  • 1/4          cup red peppers finely diced
  • 1/4          cup green onions, finely sliced
  • 1             tbsp butter
  • 1/2          lb hash browns*
  • 1/4          tsp salt
  • 1/4          tsp Green masala
  • 1             pkg 8” Tortillas
  • 1             cup Salsa
  • 1             cup cheddar cheese
  • 1/4          cup vegetable oil


  1. In a medium bowl, break the eggs, add  green Masala, milk and salt and mix well.
  2. Add 2 tbsp chopped cilantro, green onions and pepper and mix.
  3. In a large fry pan melt the butter, add the egg mixture and cook for 5 mins, stirring.  Everything will come together.

Egg Mix




  1. Add salt, green masala and a tablespoon oil to the hash browns,   Either cook the hash brown in a fry pan, or preheated 400 degree oven for about 5 mins, till potatoes are light golden brown and cooked.  Sprinkle with 2 tbsp cilantro.

Hash Brown

  1. Warm the tortillas in the oven, or on a fry pan.




  1. Spread the tortillas with a tsp of salsa, Add a tablespoon of eggs in the middle, a tablespoon of hash browns on top, and a tablespoon of cheese, sprinkle with cilantro.
  2. Fold the 2 sides in and then roll up the tortilla.

IMG 3143

  • cheese



  1. Arrange it on a greased baking sheet, brush with oil.
  2. Bake for in a preheated 400 degree oven for 15 mins or till tortillas turn light brown.
  3. Serve with salsa.

*You can use fresh potato Hash, frozen or dried.

You can Freeze the wraps and use it as needed.

Kari nu Chundo(Mango chutney)

Mango Chunda is a sweet, spicy and sour taste.


  • 11/2         lbs raw Mango
  • 1/4           cup vegetable oil
  • 1/2           tsp mustard seeds
  • 1/2           tsp cumin seeds
  • 1/4           tsp fenugreek seeds
  • 10            whole black peppercorns
  • 5              cloves
  • 1              stick cinnamon
  • 1              lb sugar
  • 1              tsp salt
  • 1              tsp red chilli (or to taste)


  1. Wash Mangoes well and peel it.
  2. Grate it using a bigger size grater.  Grated Mango should be 1 lb.
  3. Heat oil in a large saucepan, add the first 7 ingredients.  When the seeds start to pop, add the mangoes and stir for 5 mins, till some of the liquid evaporates.
  4. Add the sugar, salt, and chillies, mix well and bring to a boil, stirring frequently.  The sugar should have melted.   Boil for about 5 minute. 
  5. Turn the heat to med and let it simmer, about 30 min.  the syrup will have thicked and the mangoes will have crystallized(becomes see through).
  6. Transfer it into a jar, use as needed.

Rw Mangoes

Grated Mangoes


Red Lentil, Bulgar and Mint Soup

  • 2             tbsp vegetable oil
  • 2             tbsp clarified butter(ghee)
  • 1             large onion, finely diced
  • 2             cloves garlic, minced
  • 2             tbsp tomato paste
  • 1             medium tomato, peeled, seeded, and finely chopped(1/2 cup)
  • 2             tbsp paprika
  • 1/2          tsp Turkish red pepper or ground red pepper
  • 1 1/2       cups red lentils
  • 1/2          cup long grain rice
  • 6             cups chicken stock
  • 1/4          cup bulgar
  • 1             tbsp dried mint
  •                Salt and black pepper to taste
  •                croutons
  •                lemon wedges


  • 2             tbsp unsalted butter
  • 1             tsp dried mint
  • 1/2          tsp paprika


  1. In a heavy medium-size saucepan, heat the oil and clarified butter over medium heat.
  2. Add the onion and garlic and cook gently for about 2 minutes, or until they’re softened but not brown.
  3. Stir in tomato paste, chopped tomato, paprika, and turkish pepper.  Add lentils, rice, and stock.  Cover the saucepan and bring the liquid to a boil.  Lower the heat and simmer for about 30 – 35 minutes, stirring occasionaly, until the rice is cooked and the lentils have blended with the stock.
  4. Add the bulgar and mint, and season with salt and pepper.  Cook for about 10 minutes, stirring occasionally.  If the soup is too thick, add a little water.
  5. To make the topping, melt the butter in a small saucepan over low heat, add the mint and paprika, and stir the mixture until it sizzles.
  6. Ladle the soup into individual bowls and drizzle the butter mixture over each serving.
  7. Top with the croutons, if you are using them.
  8. Serve with lemon wedges.

Vegetable Kurma

Vegetable Kurma(Korma)

To make a paste

  • 1/4       cup decscicated coconut
  • 1          tsp fennel seeds(viriyarı)
  • 2          oz almonds or cashew
  • 2          tbsp poppy seeds
  • 1          medium tomato
  • 1          tsp ginger paste
  • 1          tsp garlic paste
  • 1/4       cup yoghurt
  • 1/4       cup water

In a blender or a food processor make a paste , using the above ingredients.


  • 1/4       cup vegetable oil/or ghee
  • 1          medium onion, peeled and sliced thinly
  • 1          cinnamon stick(1”)
  • 6          cloves
  • 6          small cardamon
  • 1          bayleaf
  • 1          tsp black peppercorn
  • 12        tsp cumin seeds
  • 1          star anise
  • 1/2       tsp red chilli powder(or to taste)
  • 1          tsp coriander powder
  • 1          tsp cumin powder
  • 1/4       tsp turmeric powder
  •             Salt to taste
  • 2          tbsp chopped cilantro
  • 2          green chillies halved


You can use any vegetables of your choice.  I have used:

  • 1          cup Edamame beans
  • 1          medium sweet potato(peeled and diced to 1” cube)
  • 1          cup green beans
  • 1          cup carrots


  1. In a medium saucepan heat the oil or ghee, add the sliced onion, cinnamon stick, cloves, cardamon, bayleaf, peppercorn and cumin seeds, and fry it till the onions turn light golden colour.
  2. Add the kurma paste and the rest of the spices, cook stirring a few times till the oil separates, about 5 minutes, and the mixture is thick.
  3. Add the vegetables and a 1/4 cup water, mix and cook on medium heat for 5 minutes, till the vegetables are done.  Kurma should have medium thick gravy.
  4. Serve in a bowl sprinkled with cilantro, and green chillies.
  5. Serve it with Naan, chapati and/or rice.

Matoka and Chicken(Kuku) Curry

Serves 4


Matoka is the green plantain banana used for cooking.

Matoka and Kuku














  • 6          Matoka
  • 1          tsp salt


  1. Peel the markka and cut them in chunks.
  2. Add this to a large saucepan, Add the matoka, cover it with water, add salt and bring it to a boil and simmer it for it for about 20 minutes.
  3. Mash the markka with a potato masher.
  4. Serve it hot with peanut curry or chicken/meat curry.

Chicken Curry


  • 1          chicken, skinned and cut into bite size pieces
  • 4          tbsp vegetable oil(or oil of your choice)
  • 1          medium onion, sliced thinly
  • 1          cinnamon stick
  • 1/4       tsp cumin
  • 5          cardamon pods
  • 10        peppercorn
  • 3          cloves
  • 1          medium tomato, sliced thinly(or pureed
  • 1          tsp garlic paste
  • 1          tsp ginger paste
  • 1          tbsp curry powder
  • 1          tbsp tomato paste
  • 1          tsp salt
  •             green chilli paste to taste
  •             Chopped cilantro for garnish.


  1. In a large saucepan heat the oil, add the next 6 ingredients.  Fry this till the onions are soft and transparent.
  2. Add the rest of the ingredients except chicken and cook for about 5 min, stirring till the tomatoes are soft.
  3. Add the chicken, add 3 cups of water and bring it to a boil, turn the temperature to medium and cook covered for about 29 minutes till the chicken is done.
  4. Sprinkle with chopped cilantro and serve. 





Varango Halwa(Karachi Halwa)


  • 1/2            cup corn starch
  • 1                cup tapioca
  • 2-1/2        cups water
  • 2-1/2        cups sugar
  • 2-1/2        cups butter
  • 1/4            tsp crushed elechi seeds
  • 1/4            tsp jiefer powder
  • 1/4            tsp saffron
  • 1/4            tsp orange colour
  • 1                lb nuts, slivered almonds, pistachio, cashew


  1. Soak corn starch and tapioca overnight in 2-1/2 cups water in a large saucepan
  2. In the morning grease a 9in sandwich pan or a jello mould or small moulds.
  3. Sprinkle the bottom of the dish with 1/5 of the nuts.
  4. Add the sugar and melted butter and the rest of the ingredients in the saucepan with the starch, except the nuts.
  5. Mix well and cook on med to high heat, stirring frequently.  The mixture will start to thicken and the butter will start to separate. Add  3/4 of the nuts, mix well and cook on medium heat, stirring continuously till the mixture thickens up and leaves the side of the pan.
  6. You can remove the extra butter, pour the cooked mixture into the prepared containers and let it cool completely.
  7. Turn the halwa on the serving dish and serve.
  8. This halwa tastes good a little warm.  Warm it in a microwave.

Oven Method.

  1. Pre heat the oven to 350 degrees.
  2. When the halwa starts to thicken, put the saucepan in the oven, stir it every 10 min.  It will take about 45 minutes to cook.

Sheekh Kebab

Sheekh Kebab means kebab on a skewer, traditionally made on an outdoor grill over charcoals that add as much colour as it does flavour to the kebab.  Sheekh Kebab is a a type of Kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.  It is cooked on a barbecue, or in a tandoor.  The kebabs can be made in your oven.


  • 1            jalepino(or to taste)
  •               handful fresh cilantro
  • 10          leaves mint
  • 2            lbs lean ground beef(lamb or chicken
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1.5         tsp salt
  • 1            tsp freshly ground black pepper
  • 1            tsp freshly ground cumin
  • 1            tsp garam masala
  • 1            small onion 
  • 2            tbsp finely chopped cilantro


  1. In a blender, puree the onion, cilantro and mint leaves.
  2. Put the meat,  in a medium bowl, add the rest of the ingredients and mix together.
  3. Let the mixture rest in the fridge for a couple of hours or overnight.
  4. Make the kebabs, using the skewers.
  5. BBQ the kebabs, rotating as needed to brown on all sides, till they are cooked inside.  about 20 minutes.
  6. Once cooked slide the kebabs on a plate, sprinkle with diced onions and cilantro and serve with raita and Ambli and or green chutney.
  7. Serve it with spiced potatoes, and/or vegetarian rice or Naan.

Kebabs ready to be cooked








  1. If you are grilling the kebabs in the oven, preheat the oven to 450 degrees.  Place the rack in the upper third of the oven.  
  2. Grill the kebabs for 20-25 minutes rotating as needed to brown the kebabs on all around.