r/PakistaniEats

The home-made dip did it all !

🍤 Mummy's Malvani Kolambi Masala

🛒 Ingredients:

• 250 g Prawns (Kolambi), cleaned

• 2 Onions

• Fresh Coriander (finely chopped)

• Ginger-Garlic Paste (coarsely crushed)

• Homemade Malvani Masala

• Homemade Goda Masala

• ½ tsp Kashmiri Red Chilli Powder

• Turmeric Powder

• Salt to taste

• Aagal (Kokum Extract) or Amsul

• Wet Coconut-Onion Masala (Fresh coconut & onion paste)

• 2 tbsp Oil

• 2 Glasses Hot Water

• ½ Cup Coconut Milk

👩‍🍳 Method:

1. Marinate the prawns with ginger-garlic paste, turmeric, salt, and a little Aagal (or Amsul). Let them rest for 15–20 minutes.

2. Finely chop the onions and coriander. Coarsely crush the ginger and garlic.

3. Heat 2 tablespoons of oil in a kadhai.

4. Add Homemade Malvani Masala, Homemade Goda Masala, and ½ teaspoon Kashmiri Red Chilli Powder.

5. Immediately add the wet coconut-onion masala and sauté well until the oil starts separating.

6. Add the marinated prawns and sauté for 2–3 minutes.

7. Pour in 2 glasses of hot water and bring the curry to a rolling boil.

8. Once it boils well for 1–2 minutes, add ½ cup coconut milk and mix gently.

9. Let it simmer for 1 more minute, then switch off the heat and keep it covered for a few minutes before serving.

🍚 Serve hot with steamed rice, bhakri, chapati, or neer dosa.

❤️ Authentic homemade Malvani Kolambi Masala made with traditional family spices, fresh coconut, and creamy coconut milk.

this is quarter rice, quarter salad and half chicken cheese florentine. paid like 480 for this meal. its summers, classes are quick and fast paced and in the middle of DIN (12-3) – plus taking up some gym/exercise at evening. ik it aint 100% healthy (tho bought from healthy food counter) but its still something that get stomach filled after 3 hours of continuously listening and class participating 😭😭

🥥 Olya Khobryacha Chicken Curry

🛒 Ingredients:

• 1 kg Chicken

• 2 cups Fresh Grated Coconut (Olya Khobra)

• 3 Medium Onions (finely chopped)

• 2 Tomatoes (finely chopped)

• 2 tbsp Ginger-Garlic Paste

• 2 tsp Red Chilli Powder

• ½ tsp Turmeric Powder

• 2 tsp Coriander Powder

• 1 tsp Garam Masala

• Salt to taste

• 3 tbsp Oil

• Fresh Coriander (chopped)

• 3 cups Water

👩‍🍳 Method:

1. Heat oil in a kadhai and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook until the raw smell disappears.

3. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until the masala releases oil.

4. Add the chicken and cook for 8–10 minutes.

5. Grind the fresh grated coconut with a little water into a smooth paste and add it to the chicken.

6. Pour in the water, mix well, cover, and cook for 25–30 minutes until the chicken becomes tender.

7. Sprinkle garam masala and fresh coriander.

8. Serve hot with chapati, bhakri, or steamed rice.

❤️ Rich, creamy, and packed with authentic Maharashtrian flavors!

🌶️ Chicken Kharda

🛒 Ingredients:

• 500 g Boneless Chicken

• 1½ cups Fresh Coriander Leaves

• 10–12 Green Chillies

• 10 Garlic Cloves

• 1½ inch Ginger

• 1 tsp Cumin Seeds

• ½ tsp Turmeric Powder

• Salt to taste

• 3 tbsp Oil

• 2 Medium Onions (sliced)

👩‍🍳 Method:

1. Grind coriander leaves, green chillies, garlic, ginger, cumin seeds, and a little water into a coarse green paste.

2. Heat oil in a pan and sauté the sliced onions until light golden.

3. Add turmeric powder and chicken. Cook for 6–8 minutes.

4. Add the prepared green kharda paste and salt. Mix well.

5. Cover and cook on medium flame for 12–15 minutes until the chicken is fully cooked.

6. Remove the lid and cook for another 3–4 minutes until the masala coats the chicken nicely.

7. Serve hot with chapati, bhakri, or steamed rice.

❤️ A fiery Maharashtrian Chicken Kharda bursting with fresh green chilli and coriander flavors!

Pretty sure I’ll be dreaming about this ravioli tonight. Also stop asking me in dms if I do anything other than eating. No, I don’t. 😋💗

Solid 8.6/10

From naar fsd

Frozen yougurt 8.7/10 🫠

🌿 Coriander Omelette

🛒 Ingredients:

• 4 Eggs

• 1 cup Fresh coriander (finely chopped)

• 1 Medium onion (finely chopped)

• 2 Green chilies (finely chopped)

• ¼ tsp Turmeric powder

• ½ tsp Red chili powder

• ¼ tsp Black pepper powder

• 2 pinches Asafoetida (Hing)

• 2 pinches Cumin seeds (Jeera)

• Salt to taste

• 2 tbsp Oil or Butter

👩‍🍳 Method:

1. Crack the eggs into a bowl and whisk well until frothy.

2. Add chopped coriander, onion, green chilies, turmeric, red chili powder, black pepper, hing, cumin seeds, and salt. Mix everything well.

3. Heat a non-stick pan and grease it with oil or butter.

4. Pour the egg mixture into the pan and spread it evenly.

5. Cook on medium flame for 3–4 minutes until the bottom turns golden brown.

6. Carefully flip the omelette and cook the other side for another 2–3 minutes.

7. Serve hot with bread, cucumber, tomato slices, ketchup, or green chutney.

❤️ Fresh coriander, hing, and cumin add a wonderful aroma and flavor, making this omelette a quick, healthy, and satisfying homemade meal.

I love anything with Moroccan sauce, but Sesame LHR was a disappointment. They served the food cold, and it just didn’t hit the spot. Also should I start my own food blog? 😅

Was bored at 1 am so I made onion rice with Moroccan chicken and sauce. First time cooking after 3 years. I didn’t even know I had it in me.

🍛 Maharashtrian Masale Bhat

🛒 Ingredients:

• 2 cups Cooked rice

• 2 tbsp Oil

• 1 tsp Mustard seeds

• ½ tsp Cumin seeds

• 8–10 Curry leaves

• 2 Green chilies (finely chopped)

• 1 Large onion (thinly sliced)

• ¼ cup Peanuts

• 2 tbsp Roasted chana dal (optional)

• 1 tsp Ginger-garlic paste

• 1 tsp Turmeric powder

• 1½ tsp Red chili powder

• 2 tsp Goda Masala

• Salt to taste

• 2 tbsp Fresh coriander (chopped)

• 2 tbsp Fresh grated coconut (optional)

• 1 tbsp Lemon juice

👩‍🍳 Method:

1. Heat oil in a kadhai. Add mustard seeds, cumin seeds, curry leaves, green chilies, peanuts, and roast for a minute.

2. Add sliced onions and sauté until golden brown.

3. Add ginger-garlic paste and cook until the raw smell disappears.

4. Add turmeric powder, red chili powder, Goda Masala, and salt. Mix well.

5. Add the cooked rice and gently toss until every grain is well coated with the masala.

6. Add fresh coriander, grated coconut, and lemon juice. Mix gently and cook on low flame for 2–3 minutes.

7. Serve hot with pickle, cucumber salad, papad, or raw mango slices.

❤️ Aromatic, spicy, and full of authentic Maharashtrian flavors—Masale Bhat is a comforting meal perfect for lunch or dinner!