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

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.

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.

  Ingredients

•   4 Pound beef cut in thin slices
•   1 1/2 cup greek yogurt
•   1 Lemon(Juice)
•   !/2 cup Vinegar
•   2 TBS Ginger Garlic Paste
•   2 TBS Papaya paste
•   Salt
•   Red chilli pepper
•   6 whole dried red pepper
•   1tsp Corriander powder
•   1 tsp Cumin Powder
•   1 Tsp Katchari Powder or a meat tenderizer
•   1 TBS National Bihari Kabab Masala(Optional)
•   1/2 Cup Water to tenderize meat in pressure cooker
•   1/4th cup Canola Oil 1/4

How to Make it:

1. 1. Mix All the ingredients except the steaks in a shallow pan.
2. 2. Add Beef steaks and marinate for 12 to 24 hours

 Three ways to make it

Pressure Cooker

1. a. Transfer all the ingredients to a pressure cooker . Add 1/2 cup of water and pressure cook for 7 minutes. After opening the pressure cooker check the meat if its tender by pulling it apart with a fork. Does not need it to be very soft because it will break. Cook little more until all the water is evaporated. Now add canola oil. until all is mixed well.
2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

 Instant Pot

1. Transfer everything to a Instant pot and follow directions for the beef slices.  When meat is tender and water evaporated add oil and cook for one minute until all the oil is mixed well
2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

Bake

1. Preheat oven at 375
2. Lay all the meat on a greased baking sheet and bake for 30-40 minutes depending on the thickness of the beef slices. Once beef is tender. Check by pulling apart with
3. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

1. Melt butter in a shallow pan on medium heat
2. Let it cook until white foam forms on the top
3. Discard white foam with a spoon or spatula
4. Let it cool little bit but not completely
5.  Pour the warm  liquid into a air tight glass jar. If you still see some traces of white form, pass through strainer
6. Keep it in the refrigerator or at room temperature as long you want

* Liquid will change into light yellow solid form
​*Air tight jar must have no traces of water

Ingredient
4 cups of chopped spinach
2 cups of chopped mustard
2 cups of chopped brocolli
2 Jelepeno peppers 1 1/2 for step1 and 1/2 for step 3
1/2 red Onion
4 cloves of garlic
Salt and crushed red pepper
1 cup of whole milk for step 1 and 1/4 for step3
1 cup of water
1 Butter Stick
How to make it
Step 1
1. Mix all the ingredients in a  stove pan and cook on medium high until all the water and milk dries up but not to the extend that it starts to stick to the pan.
Let it cool.
Step 2
Transfer everything to the blender jar. Add 1/4 cup of milk to make the paste creamier.
 Step 3
In the same pan Melt of butter and add chopped jelepeno pepper.s As butter melt add the the blended spinach. Cover immediately and turn the stove off.
​Creamy Greens aka Punjabi saag is readu to be served with corn bread

Ingredients
All purpose unbleached flour 4 cups
Baking Soda 1/2 tsp
Warm Milk 1 cup
Warm water 1/4th cup
Yeast 11/2 Tbs
Greek yogurt 1/2 cup
Honey 2 Tbs
Toppings/garnish
Butter melted 1/4th cup
Fresh minced garlic 4 cloves
Cilantro 5 strands chopped OR
Sesame seeds 2 Tbs mixed with 1/4 cup melted butter
How to 
In a big glass bowl, mix yeast, water and honey together. Let it stand for 10 minutes. Add milk and yogurt. In a separate bowl mix baking soda and flour. Slowly add to the wet ingredients. Gather everything together till all the mixture bind in a form of a big ball. Add some more water slowly if needed. Cover the glass bowl with plastic wrap and put in a warm place  for an hour and a half, so the dough rise double the size.
Trick:  Sometime you cant find a warm place at home. on the top of the plastic wrao cover with a towel and have a space heater in the area where you will keep the bowl but dont let it to be too close to the bowl. Yeast works better when it finds a perfect warm temperature.
Mix toppings in a small bowl and keep it ready to use
Cooking Instructions
Once the dough is ready. Place it on a cutting board surface and cut into 12 equal parts Each in a size of a  tennis ball. Roll on a slightly dusted surface in a shape of an oval. brush both sides with a melted butter. 
Heat a skillet on a medium hot setting. once its hot place an oval dough on the skillet. Brush toppings on the top side. Cover the skillet with a lid and let it cook till you see the bubles are popping up high you can lift the cover and check the bottom iif its is evenly browned but not overly cooked. Turn the naan and cook for aditional two or two minutes with the cover. lift and see if its evenly cooked on the other side.
Enjoy with any kind of kabobs, curries, daals, and or green chutney and if you are like me i would love to have it with my morning tea.

It's about time to set aside my Pakistani cooking soul and switch turkey seasoning to American brining. My Tandoori Turkey has no place on all American side dishes table. Wait that also mean i have to wear an ugly a sweater on thanksgiving? Anyhow I collected all the required seasoning and herbs thanks to Trader Joe's for making my life easy and my mom who had gave me this huge pot long time ago. This pot holds no matter what i cook in large scale Yes it didn't disappoint me this time either.  After giving a good rinse by taking all the unnecessary stuff out i was able to soak her in this heavenly American fluid. one more thing to share tha while rinsing this baby i kept on remembering my Bay gee(grandma) to who was once told if its in her will she will wash meat with soap and water:)
Ingredients
Apple Juice: 3 cups
Orange peel of two big oranges
Tri Color pepper corns: 3 Table spoons
Chopped Garlic Cloves: 6-7
Bay leafs: 4
Kosher Salt 1/2 cup
Dry Coriander: seeds 2 teaspoons
Black Cloves: 1 teaspoon
Brown Sugar: 1 cup
Fresh Rosemary:1/2 of a bunch 
Directions
Wash and clean out Turkey under running water i mean give her a good extra rinsing bath. Pat dry and placed in a clear X large bag(Clear trash bag will do the job)
Now add all brining ingredients in a pot and bring to boil. when it cools off pour over Turkey. Add some water if needed so it soak completely. Refrigerate for at least 24 hours. Turn her occasionally so seasoning reached to all sides.
Take the bird out of the bag and give her a good rinse under running water. This will help wash out all the unnecessary salt. Pat Dry. She is ready for the next stage!!!!

​

Thai food is not particularly my area of expertise, but this pad thai turned out to be amazing. The first step is to make the sauce, I used the recipe in this link but with some minor modifications. I also like peanut sauce on the side, here's a simple recipe to follow. Keep reading below for more details about this dish

Ingredients: 
Sauce
1/4 cup sugar
1/4 cup fish sauce
1/2 cup white vinegar
2-4 tbsp tamarind chutney (depending on how tangy you want the sauce)

Noodles/Stir-Fry
1 chicken breast cubed
3 tbsp sesame oil
2 eggs
2 cups rice noodles
1/2 cup zucchini
1/4 cup shredded carrots
1/4 cup onions
1/4 cup mushrooms
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup bean sprouts (optional)
3 tbsp chopped peanuts
2 tbsp soy sauce
1 quartered lemon
handful cilantro leaves

Directions:
1. Start off by soaking the rice noodles in room temperature water for 30-60 minutes (the directions on the packaging may be different, but this works best for me). 

2. Whisk together the sugar, fish sauce, vinegar, and tamarind chutney (the chutney is usually already sweet, so if you decide to use tamarind paste instead, I would recommend changing the sugar to about 1/2 cup).

3. Next, chop up the veggies, zucchini, carrots, onions, mushrooms, and green and red bell peppers. Also crush the peanuts.

4. Whisk 2 eggs (optional to sprinkle salt and pepper for extra flavor). Cook the eggs scrambled style in a small pan with 1 tbsp sesame oil.

5. In a separate wok, use the remainder of the sesame oil to sautee the chicken cubes. You may season with salt, pepper, and crushed red peppers for extra spice. In the process, add half of the sauce prepared.

6. Add in the chopped veggies, soy sauce and the other half of the sauce. 

7. When veggies are almost cooked, add the eggs, 2 tbsp peanuts, and drained rice noodles.

8. Sprinkle with chopped peanuts, cilantro leaves, and bean sprouts (optional). Serve with lemons and peanut sauce.