Cooking Ingredients in Urdu

Posted on 23. Jun, 2015 by in Uncategorized

Image from

Image from

This blog highlights various foods and ingredients in Urdu with their English translation:

aaloo =Potato
aata =Wheat flour
namak = salt
anardana=Dried pomegranate seeds
adrak =Ginger
bhindi =Ladyfinger/Okra
baigan =Eggplant
besin =Chick Pea Flour
bhagar =Temper
bund Gobi=Cabbage
channa =Chick pea
dhuniya =Coriander
daal =Lentil
daal cheeni =Cinnamon
Gobi =Cauliflower
gaihoN =Wheat
haldi =Turmeric
hari mirch =Green chili
hari piyaz =Spring onion
imli =Tamarind
illaichi =Cardamom
jaifal =Nutmeg
jaw =Barley
kaali mirch =Black pepper
kaddoo =Pumpkin
kaloNji =Onion seed
kalaiji =LiverLasun =Garlic
Laung =Clove
methi =Fenugreek
matar =Peas
maida =White flour
mooli =Radish
palak =Spinach
piyaz =Onion
podina =Mint
rayii =Mustard seed
sabuth Laal Mirch =Whole Red Chili
Saunf =Aniseed
Shaljam =Turnip
Savaiyan =Vermicelli
Sujji =Semolina
Shimla mirch =Bell Peppers/Capsicum
Tez path =Bayleaf
Torri =Zucchini
Zeera =Cumin Seeds



Favorite Breakfasts of Pakistan

Posted on 21. Jun, 2015 by in Uncategorized

The first and the foremost is the simple, affordable and widely taken breakfasts, especially in the rural areas and by workers and those who cannot afford an expensive breakfast. Yes I am talking of a well greased layered Paratha with a cup of tea. And if tea happens to be Doodh Patti, the breakfast certainly turns kingly. This breakfast continues to be there for God knows since how many centuries as generation after generation enjoys this breakfast.

Paratha on top, Nihari no bottom left and Sri Paye on bottom right

Paratha on top, Nihari no bottom left and Sri Paye on bottom right

People living in the urban areas prefer eggs with bread, called “double roti” in Pakistan. Why plain bread is called double roti, I do not know. Rather no one seems to know how this translation of bread came about. May be it has to do with some incident during the British rule of the united India when they introduced bread in this part of the world. The eggs can be scrambled, half fried, full fried and of course the omelet. Omelet can have various forms; simple or plain, with onions, with onions and green chilies, with onions, green chilies and tomatoes. Eggs can be boiled and taken independent of bread or the” double roti.”

Going up the greasy stuff, Halwa Poori and Bhaji is perhaps the most likeable for all and sundry, especially on the weekends and holidays. Another favorite is yet another greasy and oily “Sri Paye.” This is again one of the most favorite breakfasts, especially in Lahore – a city of taste and innovative foods. Sri is the head of the goat and paye are its four feet. These are prepared almost the whole night and early in the morning one can find the small eateries that one can find on every corner of Lahore serving this to its customers. This is normally served in round shape “payalas” rather than flat or beveled plates. To add to its taste, it is eaten with kulchay or naan (specially made rounded bread baked in the tandoor or the typical Eastern earthen oven.

Halwa Poori shown on the bottom. A cook making Poori and a typical roadside breakfast place shown on top

Halwa Poori shown on the bottom. A cook making Poori and a typical roadside breakfast place shown on top

Anothet favorite delicacy is nihari. This is yet another heavily spiced and oily breakfast made of beef and served with naan and kulchay. If you are visiting Pakistan and specially Lahore and have a stomach to sustain these heavily spiced and greased breakfasts, do insist your host to take you to places to have these. Or you can also find it yourself, especially near the railway station and the bus stands. So don’t miss these spicy, yet long not forgotten breakfasts of your life.


Posted on 19. Jun, 2015 by in Uncategorized


Chutney (photo by Ramesh NG on Flickr .com)

Pakistani cuisine is not in need of any introduction and can be beautifully explained as the refined blend of different local and foreign dishes and got fame for its flavor and richness.  Pakistani cuisine is rich in spices and varies from area to area presenting country’s cultural diversity and ethnics. Pakistani cuisine offers a matchless variety in traditional and contemporary dishes. In Pakistan there is an enormously growing trend of sweet dishes and is often served after every meal. Chutney is one those side side dishes that best complements Pakistani dishes and adds an extra taste to food. Here are an easy guide to learn how you can spice up your lunch and dinner with these simple side dishes.

Imli Ki Methi Chutney (Sweet tamarind chutney)

Soft Tamarind             150gm

Water                          300ml

Sugar                           300gm

Red chili powder         ½ Tsp (tea spoon)

Cumin seed (zeera)     2 tsp

Salt                              ¼ Tsp


  1. Place water and tamarind in food processor and blend it to make a fine puree.
  2. Now, take all the puree and add the remaining ingredients and cook at low flame till sugar is completely dissolved. Increase flame and stir continually and cook for about 12-15 mints until it gets thick.
  3. It is ready to serve. Store in an airtight jar and keep in refrigerator.
  4. Methi imli ki chutney can be served as a topping over fruit, chat, chaana chat and dehi bhare.

 Allu Bukhary (Plum) ki Chutney

Dried plums                ¼ kg

Water                          2 cups

Sugar                           ½ cup or according to taste

Vinegar                       ½ cup

Salt, ground peppers and red chili powder to taste


  • Take water and dried plums into a cooking pan and add all the ingredients and boil at moderate flame until it gets soft.
  • Add sugar and cook at low flame until sugar melts and mixture changes into a thick puree.
  • Add vinegar and boil for a minute or so.
  • It is ready to serve with Nan along with different dishes.

 Dahi (Togurt) ki Chutney

Coriander leaves         1 cup

Mint leaves                 ½ cup

Green chilies               3-4 pcs

Garlic cloves               1 crushed

Plain Yogurt                1-1 ½ cup

Salt to taste


Put all the ingredients excluding yogurt in blender or food processor and blend to fine mixture. Mix in yogurt and stir well. It is the simplest and routine chutney used with everything in every home.

Pyaz (onion) ki Chutney

Green onions                           4

Mint leaves (podina)               1 cup

Green chilies                           4 pcs

Garam Masala                         ½ tsp

Sugar                                       1 tsp

Pomegranate seeds                2Tbsp (anardana)

Salt to taste


Grind all the ingredients to a fine paste in blender or processor. For a bit sour taste add few drops of lime juice and enjoy with your favorite dish.