Wednesday, September 30, 2015

Thai Red Curry Chicken

Friends for a meal are easy to find, friends until end of life are difficult to find. - Thai Proverb

Who gives a damn about friends. There is no concept of friends and love in these modern times.


The Thai proverb was just my lame attempt to start this Thai recipe that I picked up from my good friend Mehvish Abubaker's blog which I don't know why she has abandoned.

Thai Red Curry Chicken is name of this spicy recipe. If you want to burn your whole existence or if you want to set your loved ones on fire I will suggest you to make this crimson delight for them.

It's extremely easy to make if you have Thai Red Curry paste but what will ease bring you humans?

Let's make Thai Red Curry paste first.

For Thai Red Curry paste you need:

Dried red chili 15-20

Onion 1/2

Garlic Paste 1 teaspoon

Ginger Paste 1 teaspoon

Salt 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin 1 teaspoon

Coriander whole 1 teaspoon

Black pepper crushed 1/2 teaspoon

Water 1/2 cup

Soak the red chilies in hot water for an hour.

After that drain the water and add the chilies plus all the mentioned ingredients in a blender. Grind until it becomes a fine paste.

Take out the paste and put it aside. Let it cool down.

Remember whenever cooking Asian cuisines  with rice, always cook rice before the gravy because the rice will stay fresh for a longer time than the gravy.

Now let's get down to our Thai business.


Chicken 1/2 kg cut in cubes or slices

Lemon Juice 1 tablespoon

Coconut milk 1 cup

Sugar 1 teaspoon

Salt 1.5 teaspoon

Red curry paste 1/2 cup heaped

Fish Sauce 1 tablespoon

Oil 1/4 cup

Green Chilies 4-5 slices

Add oil to a non stick pan. Fry the chicken on high heat until its completely cooked.

Add the Thai red curry paste and stir fry it for 2-3 minutes more.

Add salt, sugar, lemon juice, fish sauce and coconut milk. Cook it to your desired gravy thickness.

Add green chilies and cook it for a minute. Thai Red Curry Chicken is ready to be served now. Easy lemon squeezy.

Set up a nice plate for someone you love.

Ladies and gentlemen shake your taste-buds for Thai Red Curry Chicken.

Monday, September 28, 2015

Mutton Kunna Gosht

My brother is kind of mad at me because I was not able to cook anything special on Eid due to excessive work.

So, I thought I should make it up to him by making some of the desi-est recipes ever in the history of all desi recipes. To give him some Eid feels.

Feels are very important for humans to breathe.

So I decided to start off with Mutton Kunna Gosht. Which is a traditional Punjabi recipe made with a unique spice blend and I don't know what else.  

500 grams mutton meat with bone

1 medium onion

ginger garlic paste 1.5 tablespoon

red chili powder 1 teaspoon

turmeric powder 1/2 teaspoon


coriander powder 1.5 teaspoon

white cumin seeds 1 teaspoon

cloves 6

whole coriander 1 teaspoon

black pepper whole 1/2 teaspoon

cinnamon stick 2

black cardamom 1

green cardamom 3-4

nutmeg powder pinch (optional)

mace powder pinch (optional)

wheat flour 3 tbspn

crushed red chili 1/2 tsp

black cumin 2 tsp

sliced ginger, coriander

Add meat onions and 1 cup of water, ginger garlic paste, ghee, red chili, turmeric, salt
coriander powder, white cumin.

Add one cup of water, cover cook for 45 minutes on low heat.

Crush cloves, coriander and black pepper in a blender.

After 40 minutes add spice mixture, cinnamon sticks, green cardamom and black cardamom. Cover and cook for 25 more minutes on low heat.

Mix atta with half cup of water thoroughly and add it in the pan. Cover and cook for 15 more minutes or till your desired thickness for the gravy. Please don't lazy the hell around and keep a check on the gravy.

Sprinke crushed red chili and raosted black cumin and simmer for 5 minutes. Mutton Kunna Gosht is ready to serve.

Eat it with naans or roghni naans or roti or I don't even know. Just try it out and eat it.

Ladies and gentlemen, sprinkle some ginger and coriander leaves for Mutton Kunna Gosht.

You'll witness more recipes like Mutton Paya and stuff soon.

Thursday, September 17, 2015

Kung Pao Spaghetti

I previously made Kung Pao Chicken with fried rice and in the recipe I replaced peanuts with cashews but I only did it because I made it and I can do whatever I want to my recipes because mAh lyF, mAh rUlx.

I heard from someone that somewhere in California, USA there is a restaurant named California Pizza Kitchen which serves Kung Pao Spaghetti. So, I said HEY! let's try that out and I did some research and finally found the perfect HALAL ingredients for this delicious thing.


450 grams of spaghetti or pasta of your choice

3 chicken breasts cut into strips

1/2 cup dry roasted peanuts

salt and pepper to taste

2 tablespoons of garlic paste (one for the chicken and one for the gravy)

2/3 cup soy sauce

1 cup chicken stock

2 tablespoons of red grapes vinegar

2 tablespoons red chili paste
(if you cannot find it in the market I will tell you how to make it in this recipe)

1/4 cup of brown sugar

2 tablespoons of cornflour

2 spring onions finely chopped

First of all let me teach ya'll how to make red chili paste if you cannot find it in the market.

Just take approximately 50 dried long red chilies, remove there stems and soak them in hot water for 30 minutes.

Drain them and if seeds come out then drain them as well.

Now blend the soaked red chilies with 4 tablespoons of white vinegar and stop when you it becomes a red paste.

Heat 4 tablespoons of oil in a non stick pan and on low heat stir that paste in that oil, sprinkle some salt and a teaspoon of garlic paste. Mix it all together and take off heat.

Store in a jar.

That's it. Okay?

BEWARE! this red chili paste will burn the world down.

Now let's get down .... to business.

Cook the spaghetti or the pasta according to the instructions on the packet. I am using whole wheat linguine. I am not dieting, I exercise and eat what I want.

Put some salt and black pepper on the chicken according to your ungrateful taste-buds. Add some garlic paste as well. Mix it well and keep it aside.

Now, we prepare the gravy.

Put 2 tablespoons of cornflour in a bowl and whisk it with chicken stock. Then add garlic paste, chili paste, soy sauce, red grapes vinegar and brown sugar.

Now we cook.

Add 2-3 tablespoons of oil in a non stick pan and fry the chicken until it's completely cooked.

Add the gravy mixture in the chicken and cook it for 2-4 minutes until your desired thickness is achieved.

Now if the gravy is thick enough as per your liking add the spaghetti or pasta whatever the hell have you decided along the peanuts and spring onions.

Mix it well and your Kung Pao Spaghetti is ready to be served HOT.

Ladies and gentlemen, do whatever you want but you're not gonna get to taste this. 


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