Desi Kebabs

Frying kebabs (never said this was a particularly healthy dish)

Frying kebabs (never said this was a particularly healthy dish)


  1. 3 lb ground beef
  2. 1 ground onion
  3. 2 cloves ground garlic
  4. 1 tsp chickpea powder
  5. 1 tsp powdered milk
  6. 1 tbs chili powder
  7. 2 tsp cumin powder
  8. 2 tsp paprika



  1. Combine all ingredients in a large bowl
  2. Form balls the size of a golf ball, forming a depression in the center
  3. Heat oil in a small frying pan, fry until light brown on both sides
Kebab balls. Need to be flattened before frying/baking

Kebab balls. Need to be flattened before frying/baking

Healthier Alternative:

  1. Bake kebabs in oven at temperature of 350 degrees Fahrenheit 

Asparagus Soup


  • 1 bushel of asparagus
  • 1 cup chicken stock
  • 1/2 cup bulgar wheat
  • 1 pinch cinnamon
  • Salt & pepper to taste


  • Combine chopped asparagus, potato, and water in pot
  • Let boil until all ingredients are tender
  • Blend with immersion blender
  • Add a hint of milk
Approximate size of asparagus

Approximate size of asparagus





Here you see an image of the approximate size in which I chop the asparagus. You will want to remove the ends of the asparagus, but keep the majority of each piece because the end result will be blended.

Asparagus and potatoes in chicken stock

Asparagus and potatoes in chicken stock

Blending final product

Blending final product



Nihari is a rich beef stew that is reputed to turn vegans into carnivores. I also read that is is the national dish of Pakistan, but that has yet to be corroborated. “Nihari” comes from the arabic word, nihar, day, as it was traditionally eaten by kings in the morning after the Fajr sunrise prayer. They would then sleep until the afternoon, its richness putting them to sleep with content bellies.

Nihari, served with ginger and lemon

Nihari, served with ginger and lemon


  1. 3 lbs beef chuck
  2. 1/2 cup flour
  3. Onion garlic paste
  4. 1/2 cup oil


    1. 1 bay leaf
    2. 1 tbs cumin powder
    3. 2 tbs chili powder
    4. 1 tsp turmeric
    5. 1 tsp coriander powder
    6. Ginger & garlic (for ginger garlic paste)
    7. 5 cardamon pods
    8. 1 tsp ground cloves


    1. Heat oil up in a large pot
    2. Add beef chuck, ginger garlic paste, and salt, chili powder, turmeric, coriander powder
Ginger garlic paste prepared in my Oster mini food processor

Ginger garlic paste prepared in my Oster mini food processor

  1. In a cup, dissolve flour into hot water, mix and add to pot
  2. Bring ingredients to a boil
  3. Add bay leaf, cumin,  black seeds of 4 cardamon pods, cinnamon, nutmeg, coriander powder, ground cloves
  4. Add enough water to cover all meat
  5. Let meat tenderize (should take approximately 4 hours)


  1. Garish with slices of ginger and lemon
  2. Eat with traditional naan!




Haleem served in a traditional "haandi," a large pot. This is not my haleem. I was very intent on making the dish, I did not take any pictures.

Haleem served in a traditional “haandi,” a large pot.



  • 2 to 3 lbs beef (with or without bones, I prefer bones to create additional taste)
  • May use beef, lamb, or chicken

Wheats & Lentils

  • 1.5 cup cracked wheat
  • 1 cup cracked chick peas (chana daal)
  • 1 cup red lentils (daal masoor)
  • 1 cup moong lentils (mung daal)
  • 1 cup black lentil (urad daal)


  • 2 inch ginger
  • 1 bulb of garlic
  • 1 tsp cinnamon
  • Salt to taste
  • 1 tsp black cardamon
  • 2 tomatoes
  • 1 large onion


Cooking meat:

  1. Heat oil in a large pot, preferably a pressure cooker. When oil heats, fry sliced onion
  2. While onions cook, blend onions, garlic, and touch of water to make an onion garlic paste
  3. When onion cooking in pot is yellowish, add meat
  4. Add onion garlic paste to meat, let fry for a minute or so
  5. Add enough water to cover the meat; Cover the pot until contents boil; Once boiling, reduce to a simmer, continue cooking on heat high enough that contents are at a slow boil

Cooking lentils & cracked wheat:

  1. Cook the lentils and cracked wheat in separate pots as they having different cooking times
  2. As I am still perfecting the recipe, I am not exactly sure which lentils should be used for best results; The most common recipes I found called for the following lentils with the following measurements:
  3. Add 4 cups of water to:
    1. 1 cup cracked chick pea lentils (chana daal)
    2. 1 cup red lentils (daal masoor)
    3. 1 cup moong lentils (mung daal)
    4. 1 cup black lentil (urad daal)
  4. In another pot, cook 2 cups of cracked wheat with 3 cups of water
  5. Let contents cook until soft; Cracked wheat will become completely white and appear open; Lentils will be soft
  6. In a regular pot this should take approximately 2 hours; A pressure cooker may reduce this time by a third
  7. While lentils cook, stir meat occasionally; Avoid uncovering the pot as it is the pressure from the steam that allows the meat to tenderize; Check occasionally for spice; The meat takes approximately 3-4 hours to cook; Cook for 4 hours for best results.

Garam Masala Process:

  1. Into the second hour, boil 2 large tomatoes in another pot
  2. When succulent, remove tomatoes from water and remove the skin
  3. In a food processor or blender, blend the peeled tomatoes
  4. Boil the puree of the tomatoes; This will be the base for your garam masala
  5. In this pot of the puree, add all the ingredients for garam masala; Let this boil down so that you have a thick paste
  6. Boiling it down on a medium low heat will take approximately 1 hour

Finishing Lentils:

  1. In this time, the lentils & cracked wheat should be finished; Remove from heat and set to cool
  2. Combine lentils with cracked wheat
  3. When at an appropriate temperature for your blender/hand blender/food processor, blend the lentils so that they are at a mashed consistency; The more blended, the better

Finishing Meat:

  1. When meat is tender enough that it breaks with a tap of a fork, it has finished cooking
  2. Scoop out all meat and bones from pot. Discard of bones. With a fork, break meat up into tiny shreds, essentially creating a plate of pulled beef.
  3. When you have pulled the beef as much as possible, it is time to blend the meat. I prefer using a hand blender. I placed all the meat into a large bowl, adding a sufficient amount of the broth remaining in the pot as a lubricant for the hand blender
  4. Spend as much time blending the meat as you possibly can! The finer, smaller, more-blended the meat the better
  5. Upon utmost blending, add the lentils  and garam masala tomato base to the meat and mix together
  6. Blend this for another 15 minutes, or as long as possible
  7. Based on the consistency of  the haleem at this point, you may choose to add additional both from the pot used to cook the meat; blend again if so!
  8. Let the haleem cook for another 15-20 minutes and you are done!


  1. Garnish with a fried sliced onion and ginger slices
  2. Enjoy!


Rasmalai is a sweet dessert originating in India. I found this to be a Pakistani variation of the recipe. The name Ras Malai comes from two parts in Hindi: “Ras” meaning “juice/juicy” and “Malai”, meaning “cream”. While the malai balls can be made from scratch, this recipe uses powdered milk.

Final product being packaged to send to a friend

Final product being packaged to send to a dear friend


  • 1 cup powdered milk
  • 1 egg
  • 1 tsp oil
  • 1 tsp baking powder
  • 4 cups of milk
  • 6 tbs of sugar
  • Green cardamon
  • Chopped pistachio
  • 1/2 teaspoon of rose water


In large bowl, combine powdered milk, egg, olive oil, and baking powder. Form a large malai ball from which you create 10-15 other malai balls. Slightly flatten them.

Malai Balls

Malai Balls: should be smaller than in this picture for best results

While processing the “balls”, bring milk, sugar, and cardamon in a large saucepan to a boil.

Upon boiling, lower temperature to low/medium heat and place malai balls insides. When seeing the malai balls swell up, cook for another 10 minutes.

Milk, sugar, cardamon ready to be boiled

Before removing pan from heat, add rose water.  Upon serving, top with crushed pistachio.