Things You Need
4 sticks of unsalted butter. 2 cups of  unsalted butter or desi ghee
3 cups of Suji, Cream of wheat or Farina
6 cups of water
6 cups of sugar
10 cardamon seeds
20 Sliced Almonds

1. ​Take a shallow pan. place on the stove and turn stove on medium heat.
2.  Add butter and let it melt.
3. Add Cardamon seeds
4. When butter is completely melted, add Suji and let it cook on medium heat.
5. Constantly mix with spatula so it wont get burn. constant stirring helps to cook evenly.
6. Keep mixing until you get a very very light golden color, At that time you will also starts to smell the fragrance produced by butter and Suji.
7. Turn the stove low and slowly add sugar cup by cup. Stir until Suji and Sugar are completely mixed.
8. Now slowly add the water. Be careful mixture might splatter. Once it settles turn the stove back on medium heat. Cover the pot with the lid
9. Cook for 5-7 minutes. Mixing occasionally so the mixture don’t stick to the bottom of the  pan.
10. Cook to the desired constancy. I like mines creamy and not too dry because it gets little harder when cools. Recommend to keep it on softer side.
11. Let  it simmer on very low heat for 2 minutes.
12. Transfer Halwa to your serving dish immediately.
13. Sprinkle Almond slices on it.
    

​Serve with Naan or Puris (Fried Pita Bread)

Things You Need
Whole Wheat Wrap
Mayonnaise 2 TBS
Hot Sauce any kind 1 TBS
Salt and Pepper
Shredded iceberg Lettuce
Mozzarella cheese 1/4 of a cup
4 Slices of Tomato
4-6 Jalapeno peppers optional
2-3 Turkey Slices

How to make it
 Preheat oven at 400
Assemble wraps

1. Place wrap on ungreased baking tray.
2. Mix mayonnaise with hot sauce and Spread evenly over a wrap
3. Spread tomatoes or/ jalapeno peppers 
4. Cover entire wrap with thin layer of mozzarella cheese
5. Bake for 5 minutes or less, Check if cheese has started to melt, take it out
6. Place 2-3 slices of Turkey on the melted cheese
7. Add shredded lettuce
8. Roll your wrap the way you like

Serve with onion rings

1. Rinse and pat chicken with paper towel
   
2. Marinate chicken with seasoning. Set aside for 10 minutes
   
3. Preheat Air  fryer at 425
4. Add olive oil to the chicken.
5. Place chicken on the rack, Spread all pieces on the rack that they dont' touch each other
6. Cook for 22 minutes
7. Check chicken looks cooked if not cook for another 2 minutes.
8. Squeeze some lemon on it
9. Garnish with lemon wedges, fresh cilantro and spring onions
   

You can use chicken as taco fillings or any other way you like. I used mine for tacos
​
​​

Things you need
Marinate Chicken 
1 Whole chicken skinless cut into 8 pieces OR
 6 Chicken boneless breast
2 TBS olive Oil
11/2 tsp salt
11/2 tsp black pepper
4 cloves of smashed garlic
1TBS Onion powder
2 TBS lemon juice
Seasoned Vegetables 
2 cups broccoli florets
2 cups diced red or sweet potatoes 
2 cups diced carrots
2 cups cauliflower florets
​1 cup diced red pepper
 1 TBS olive Oil
1 tsp salt
1 tsp black pepper
2 cloves of smashed garlic
1tsp Onion powder
1 TBS lemon juice

How to make  it

1. Preheat oven on at 425
2. ​Marinate chicken will all the seasonings and olive oil. Set aside for 20 minutes
3.  Mix vegetables with all the seasonings and olive oil. Set aside
4. Lay chicken flat on a greased baking dish and bake for 15 minutes
5. Take chicken out and scattered all the seasoned vegetables around the chicken on the top of chicken drippings.
6. Bake for additional 35 minutes. uncovered.
   

Garnish with fresh parsley flakes and Serve with toasted garlic bread.

Things You Need

• 1 cup of Chana daal( Split Pea lentil)
• 1 cup of Mong daal (green pea Lentil)
• 1/2 teaspoon baking soda
• 1 tsp chaat masala
• 1 tsp red chilli flakes
• 1 tsp black pepper
• 1 tsp salt

For Garnish

• 1 cup plain whole milk yogurt
• 2 TBS green cilantro chutney
• 4 TBS Tamirand Chutney
• 1/2 diced onion
• 4 strands of choped cilantro
• 1/2 small diced tomatoe
• 2 green chillies
• 1 tsp chaat Masala
• Salt and Pepper
• 1/2 tsp cumin

How to make it Bhalay

1. Rinse and Soak lentils in a warm water for 20 minutes.
2. Strain lentils and add them to a blender,
3. Add 3/4 cup of water and all the seasonings and baking soda
4. Blend until it makes a smooth paste, If needed add more water. Paste should be on the coarse side but well blended. 
5. Set Aside
6. Preheat oven  at 400

Garnish 
Prepare Garnish until oven is preheating

1. Mix Yogurt with salt pepper chaat masala and cumin
2. Makeor use readymade green  cilantro Chutney
3. Make or used readymade Tamirand chutney
4. Diced onions, tomatoes and cilantro
5. Set everything ready to be used

Bake Bhalay

1. Grease a muffin pans for 12. pour2 TBS of lentil mixture in each pan
2. Place muffin pan on the lower rack and bake for 15 minutes
3. Stick a tooth pick to check  if its cooked from inside
4. Fill a bowl full of warm water and place bhalay in the water. soak them for 5 minutes. Slightly and gently squeeze to take the extra water out. Place them in rows of two in a shallow serving dish.

Garnish Bhalay
Garnish with all the prepared material. There is no right and wrong sequence of garnishing:)
Perfect item for a tea party, Eid brunch, Ramadan Iftar or just for an evening snack.

Making donuts on a snow-day is one of the favorite things to do when my own kids were growing. Credit goes to one of the Hybla Valley teacher Miss Hunter, she gave me a donut recipe that requires lots of frying and sugary stuff. years passed, I lost that recipe as well as the taste of deep frying and loads of sugar. But the tradition remains once a while. Suddenly this tradition pop up this year during my stay with Z set of grandkids on this snowy day. the best part was that Sumi is old enough tp plan. I was so excited that forgot to take pics of first few steps of mixing and battering.  i have tried  my best to include all the necessary steps.Enjoy as much as i enjoyed them with my  Z and B set of grandkids. Yes B's too i guess they smelled them 10 miles away.

Things you Need

• ​2 cups all purpose flour
• 1 and 1/4 cup sugar
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 large egg
• 2 cups whole milk
• 2 TBS natural Vanilla

How to make it

1. Turn oven on at 375
2. Mix all the dry ingredients. Set aside
3. Whisk egg and all the wet ingredients together and slowly add to the dry mixture. Everything needs to be blended together until lumps are not visible. You can use hand beater, electric beater or kitchen aid
4. Grease donut pan either metal or silicon . Pour batter in each mold until mold is 3/4 filled
5. Bake for 17 minutes. Check by inserting a toothpick, If tooth pick comes out clean it means they are read
6. Let it cool for few minutes. Still warm an ready to be handle easily. ready to be taken out of the molds
7. Land them on a tray with confectioner sugar and let them roll to get as much as snow as they need
   

Serve warm with cold milk or hot tea or coffee​

Things you Need

• 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.

For Tamarind Chutney you need

• 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)

• 3 cups water
• 1 tsp salt
• 1 tsp coriander powder
• 1 tsp honey or brown sugar
• 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)

How to make Tamarind chutney

1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
2. Pour the mixture in a sauce pan and let it boil
3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.

Things you need to assemble your Gool Gupay

• 24 Gool Gupay
• Tamarind Chutney
• 2 cups of boiled or canned chickpeas
• 2 cups of boiled and diced potatoes
• !/2 cup of diced onions
• 1/2 cup of diced tomatoes
• 2 diced green chilies (optional)
• 1/4 cup of diced cilantro
• 1 cup of plain yogurt mixed with mint/cilantro/green chutney

How to assemble

1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
2. Lay them flat on a serving dish
3. Fill the holes with chickpeas, and potatoes,
4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
5. Sprinkle onions, tomatoes and cilantro on the top

Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*Garnish right before serving because they can get soggy fast.

Things you Need

• 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.

For Tamarind Chutney you need

• 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)

• 3 cups water
• 1 tsp salt
• 1 tsp coriander powder
• 1 tsp honey or brown sugar
• 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)

How to make Tamarind chutney

1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
2. Pour the mixture in a sauce pan and let it boil
3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.

Things you need to assemble your Gool Gupay

• 24 Gool Gupay
• Tamarind Chutney
• 2 cups of boiled or canned chickpeas
• 2 cups of boiled and diced potatoes
• !/2 cup of diced onions
• 1/2 cup of diced tomatoes
• 2 diced green chilies (optional)
• 1/4 cup of diced cilantro
• 1 cup of plain yogurt mixed with mint/cilantro/green chutney

How to assemble

1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
2. Lay them flat on a serving dish
3. Fill the holes with chickpeas, and potatoes,
4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
5. Sprinkle onions, tomatoes and cilantro on the top

Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*Garnish right before serving because they can get soggy fast.

Ingredients
3 cup Graham Flour/ Besin
2 cups Cream of Wheat/ Suji /Semolina
2.5 cups of clarified butter/ Desi Ghee
7 cardamons
2.5 to 3 cups of confectionery sugar
1 teaspoon of cardamon seeds
2/4 cup sliced almonds
1/4 crushed pistachios
1/4 cup golden raisins
​
How To Make it

1.  Turn the stove on medium heat .
2. Add graham flour start roasting. keep stirring so it won’t get burn and roast evenly. Once it starts developing a roasting smell, take it out of the pan and set aside
3. Repeat the procedure with Semolina and set aside
4. Turn the stove on again on medium heat. In a shallow pan, add clarified butter and cardamon seeds
5. Once the ghee is warm add  semolina and graham flour. Mix continuously that it wont get burn or stick to the pan.
6. Once everything is mixed completely. Turn the stove off
7. Add sugar to the mixture and mix well
8. Now pour all the dry fruits and combine everything together
9. Prepare a round baking dish by melting 2 tablespoon of ghee and spread on it
10. Spread the Punjeree evenly on the baking dish using a spatula. Press down to form 1 inch thick mixture.
11. Once the mixture is cold cut into diamond shape
12. Store in air tight container. Enjoy all winter long. Best served at tea time

Ingredients
Boneless Chicken Chunks 2 Pounds
Lemon Juice 1/4th cup
White Vinegar 1/4 cup
Salt 2 Tsp
Butter Chicken Masala 2 packets
Red Food coloring 7 drops
Canola Oil 1/4 cup
Tomatoes 4 large
Plain whole milk Yogurt 1 cup
Butter 1 Stick
Cumin seeds 1 TBS
Black Seeds 1 TBS
​Ginger Garlic Paste 2 TBS
Whipping Cream 1/4 th cup

IMovie for more details

Ingredients
12 Raw Green Mangoes
12 Green Chili Peppers
6 Lemon or limes
2-3 cups of Mustard Oil
 Seasoning Mixture

1. 2 TBS Salt
2. 2 TBS Red Mustard Seed
3. 2 TBS Fenugreek seeds 
4. 2 TBS Yellow Mustard seeds
5. 2 TBS Ajwain
6. 1 TBS Salt
7. 2 TBS Black Seed
8. 1 TBS Red Chili Powder
9. ​2 TBS Fennel Seeds -
10. 2 TBS Turmeric powder 

How to Make it
Day 1. Wash and completely dry all the vegetables
Day 2:

• Cut all the vegetables, Un seed Mangoes and chilies (Optional)
• Pour 2 TBS Salt and Mix well.
• Place the vegetables in the sun for a day or 2

Day 3:

• Keep vegetables in the sun for another Day. Note: vegetables should have started getting little dry

Day 4.
Prepare the Spice Mixture

• Slightly roast  ingredients 1-4 in a shallow pan over the stove on medium heat. 
• Let it cool and them grind them on a motar or use coffee grinder. Make sure they dont turn in powder form they should be corse in texture.
• Add roasted seasonings and ingredients 5-10 to the veggies
• Mix well everything well. If you want you can open chilie slits and fill them with the  seasoning mixture
• Heat oil in a pan for 5 minutes on medium heat. DO not let oil burn.
• set aside to cool
• Now add oil to the pickle mixture and mix well

Day5:

• Keep it in the sun

Day 6:

• Keep in the sun

Day 7:

• Keep in the sun.
• Transfer pickle to the air tight container .As far all the veggies are dipped inside the oil, pickle is safe at room temp for a year long. If mustard oil is not enough to cover the vegetables them keep it refrigerated

***Enjoy with any meal but Punjabi Daal (Legumes) and Plain white rice makes the best combination.

Yes now you can tell I am addicted to Acahr making. I substitute limes to lemon and added carrots. I also sliced the green chillies instead of using whole. Little variations but ingredients and method stayed the same.

How to make it

1. Mix all the wet ingredients in a shallow pan
2. Add all the spices and mix well
3. Make small cuts on the chicken pieces
   
4. Add chicken pieces one by one making sure the each piece is covered well with the mixture.
5. Marinate for 8-12 hours
6. Preheat oven at 400
   
7. Cover and Bake on a greased baking tray for 30 minutes
8. Bake for additional 20 minutes uncovered. If some water left discard that water
   

       *Serve with Mint chutney

How to make it

1. Wash and soak rice in water for 10 minutes before cooking.
   preferably use Basmati Rice

Make the pulao mix ready.

1. Heat Oil in a shallow cooking pot
2. Add onions and cook on medium heat until they turn light brown but not dark brown
   
3. . Add all the dry ingredients and mix well. Turn the stove off. Make sure it does not burn. 
4. ​Boil 10 cups of water Add 2-3 TSP of salt.
   
5. Add rice to the boiling water. Let it boil approximately 7 minutes or until rice breaks but does not breaks on touching. Thats the critical part rice should not be over cooked.
6. Drain Rice and set aside
7. Turn the stove back on low heat and place the pan with pulao ingredients on it
8. Slowly spread rice over the pulao mix
9. drop food coloring.drops over the rice. Do not mix anything yet. Cover the rice with double sheet of paper towel  and
   
10. Cover the pan with air tight lid.
    
11. Keep the stove on on very low heat for additional 7 minutes. (Punjabi way keep on dum:)
12. Just before serving, Remove the lid, Discard paper towel.
    
13. Slowly bring the bottom pulao mix up. Repeat couple of time until you see everything looks like the shown video clip

          *key is to be very gentle. Rice should not break.
          *Serve with Butter Chicken or Beef Steaks