Ambreen Malik

I am Ambreen Malik and I am a culinary story teller from Pakistan. This blog is an attempt to preserve, document & share Pakistan's contemporary & traditional culinary heritage. It tells stories and shares recipes from my maternal grandmother, mother and mother-in-law's kitchens along with my own stories and memories of growing up in Pakistan.
I am a banker, a social entrepreneur & London School of Economics Alumni. I make my home between Pakistan and Philippines.

Contact Me : gawalmandiblog@gmail.com

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Mutton Pulao - Pakistani Style Spice Infused Mutton Pulao

Stock Mutton For : - • Onions (Medium sized - sliced) - • Bay Leaf - • Ginger - • Garlic - (large) • Cinnamon - • Peppercorn - • Cloves - • Cardamom Black - • Cumin - • Seeds Coriandar - • Salt - (Adjust to taste later) •
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Allo Bukharay ki Chutney - Pakistani Style Plum Sauce

Plums Fresh - • Brown Sugar - • White Sugar - • Chilies Crushed Red - • Cumin seeds Roasted - • Roasted Char - e - Maghaz ( Dried Melon seeds) - • Salt - (adjust to taste) • Water -
Mango Yogurt

Yogurt Unsweetened – • Sugar – • Mangoes – medium sized (cubed) • (pitted and chopped) Dated – • , (pitted and chopped) / Fresh ApricotKhobani – - • Almonds (Coarsely chopped) –
Pakistani Style Vegetable Pickle - Achaar

Lemons (Quartered – remove the seeds) – • Chilies Fresh Green – long (make a lengthwise slit) • Carrots – Medium . (Cut like match sticks but thicker in size) • Mango – Green – Cut in chunks • Curry Leaves Fresh - • Garlic – bulbs (Peeled) • Mustard Oil – • Spices : • Fennel seeds Saunf / – heaped – • seeds Kalonji Nigella / – heaped – • Mustard Seeds / Rai Dana – heaped – • Fenugreek Seeds Methi / Dana – heaped – •
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Pakistani style Spinach and chicken curry - Palak Chicken

Chicken – (6-8 pieces) • Spinach Fresh – (You can use frozen if fresh is not available) • Tomatoes – Medium sized (make a puree with 2 green chilies) • Ginger Garlic Fresh Paste – (heaped) • Mustard Seeds – • Chilies Dried Whole - • Cumin seeds Roasted – (crushed) • Coriander seeds Roasted – (crushed) • Chilies Crushed Red - (Adjust to taste) • Salt – (adjust to taste) • Oil :
Remembering Anwer Sultana: Baisani Roti with soy and Afghani Chutney

Chickpea flour : • Whole wheat flour : • Butter : (melted) • Dill Fresh – chopped • Coriander Fresh – chopped • chilies Crushed Red – • Green Chili thinly – chopped . • Cumin Seeds Roasted – lightly crushed • Coriander Seeds Roasted – crushed • Water – for kneading
Pakistani Style Stir Fried Spicy Minced Meat – Bhunna Qeema

Mutton Minced – • Oil – • Onion Large (Finely Chopped) – • Tomatoes - Mediums (Chopped) • Ginger Garlic Paste (freshly made) – Heaped • Cumin Seeds Roasted – heaped (crushed) • Coriander seeds Roasted – heaped (Crushed) • Cinnamon (1 ½ inches long) Sticks – • Cardamoms Black – whole • Cloves – • peppercorns Whole – • chilies . Whole red – regular dried •
Sooji Halwa - Pakistani style Semolina Halwa

Milk Whole – • Butter – • Egg – • coconut Dried – flaked - • Raisins – • Almonds – – chopped • Edible Silver - leaves
Teetar Masala - Pakistani Style Spiced Partridge

Yogurt – • Ginger Garlic / Paste – heaped - • Salt – add more if needed . – • Chili Powder – • Chili Flakes – • Mustard seeds – • Tomatoes (make a paste) –
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Palak Paneer - Pakistani style Curried Spinach & Cottage Cheese

Spinach Palak Chopped / – • Paneer Cottage Cheese / – (cut in bite size cubes) • Ginger/Garlic Fresh paste – heaped • Green Chili – medium sized • Tomatoes – medium sizes (pureed with a green chili) • Fenugreek Methi Seeds / – heaped • Cumin seeds – crushed • Coriander seeds – crushed • Fenugreek Kasuri Methi Dried leaves / – heaped . • chilies Whole dried – • Salt – adjust if more needed . – • Oil – •
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Nargisi Koftay - Pakistani Style Curried Scotch Eggs

beef Minced – • Chickpea lentil Channa Daal - – soaked overnight – • Garlic • Ginger – • Onion – medium sized (chopped) • Chilies Green – medium sized • Water - • Salt – • Eggs – • Cloves Whole – • black Peppercorn Whole – • Cinnamon stick – •
Dahi Bhalay - Pakistani style Fried Lentil Cakes in Sweet Yogurt Sauce

Tamarind Wet – • Water - • Sugar - • Salt – . • Cumin Whole – • Coriander seeds Whole – • chilies Dried – • Black peppercorns Whole – • Lentil Maash – (Soaked overnight) • Baking powder – • Salt – adjust . to tastes • black peppercorns Freshly ground – •
Potato Stuffed Samosas & Green Mango Chutney

Flour – • Oil : • Salt – • Ajwain Seed / Carom – • Water – Kneading . Use more if needed . • Potatoes – kgs – Boiled / peeled / mashed • Onions onions – medium (thinly chopped). oil for frying the . . • Chilies Fresh Green – Medium sized (thinly chopped) • Coriander Fresh – chopped – • Mint Fresh – chopped - • Cumin seeds Roasted . (Heaped – Crushed in Pestle Mortar) • Coriander seeds Roasted – . (Heaped - Crushed in pestle mortar) •
Fruit Chaat - Pakistani Fruit Salad

Apples – – peeled / diced • Oranges . / Malta / Kinos – peeled , each slice cut in Deseeded . • Orange Juice Fresh – mls • Guavas , – Deseeded - diced . • lemon juice of freshly squeezed
Gajjar Ka Halwa - Pakistani Carrot Halwa

Carrots – kgs (grated) • Butter - • Cream Milk Full – • Cream Full – • Sugar – • Cardamoms Green – whole (crush them gentle to open the pods) • Almonds Slivered • Edible Silver Foil
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Allo ka Paratha - Potato stuffed buttered flat bread

Wheat Flour – • Oil – • Water – Enough to knead the dough • Potatoes – kgs – Boiled / peeled • Chilies Fresh Green – Medium sized (thinly chopped) • Coriander Fresh – chopped – • Mint Fresh – chopped - • Cumin seeds Roasted . (heaped) • Coriander seeds Roasted – (heaped) (Crushed in pestle mortar) • Anaar Dana powder (Dried Pomegranate powder) • Mango Powder Aam Alternative : Dried – choor – . • Butter – (Melted)
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Daal Maash- Maash Lentil

Lentil Maash – soaked overnight – • Onion Large – – chopped in small cubes (save 1/4th for Tarka- Oil tempering) • Oil – . • Tomato Fresh Puree – • Ginger Garlic Fresh & paste – . (Heaped) • Cumin seeds – . (heaped – gently crushed in pestle mortar) • coriander seeds Whole – . (Heaped – Gently crushed in pestle mortar) • chilies Whole dried - • Salt – . (taste and add more if needed). • Chili powder – . (taste and add more if needed). • Turmeric – . • Cumin powder – . •
Mutton Dum Piyaza

Mutton – • Onions Large – sliced • Tomatoes - medium sized – chopped • Ginger paste – Heaped • Garlic Paste – Heaped • Oil – (I prefer sunflower oil) • Cinnamon (1 ½ inch long) Sticks – • Cardamom Black – whole • cumin seeds Roasted (zeera) – . (Heaped - slightly crushed in pestle mortar). • coriander seeds Roasted whole – (Heaped- slightly crushed in pestle mortar) • chilies Dried red whole – • Cloves – •
Chicken Haandi

Chicken – (boneless) • Onions – (make a paste in blender) • Garlic – . (paste) • Ginger – . (paste) • Oil – . • Salt – . (adjust to taste) • Chili powder – . (Adjust to taste while keeping in mind the use of green chilies in the recipe) • Cumin – . (crushed) • Coriander Dried whole – (crushed) • Water – • Lemon Juice lemon – (large) • White Vinegar – . •
Kashmiri Chicken Curry

Chicken – medium sized pieces – • Onions large - – chopped • Tomatoes – fresh puree • Ginger/Garlic – heaped . • Potatoes – medium sized – medium diced • Oil – • Cinnamon – sticks • Cardamom Black – whole • Cloves – whole • Cumin seeds – heaped – lightly crushed in pestle mortar (I dry roast my cumin seeds) • Coriander seeds – heaped – lightly crushed in pestle mortar (I dry roast my coriander seeds) • Chili powder – •

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