Ingredients: 

For sweet potatoes: 

• 2-3 sweet potatoes, cut into thin-slice
• 2 teaspoons black pepper
• 2 tablespoons extra-virgin olive oil
• Sea salt as needed

For ‘chana chaat’: 

• 2 cans (16oz) chickpeas, drained
• 1 teaspoon ‘chaat masala’
• ½ cup plain whole milk yogurt
• 1 red onion, small size, chopped finely
• 3 green chilli, chopped finely
• 5-6 cherry tomatoes, cut into half
• 2 teaspoons sugar
• Sea salt as needed
• For tamarind sauce: 
• 1/2 cup tamarind
• 1 cup golden raisins
• 1 tablespoon roasted cumin, crushed
• 1 tablespoon chili flakes
• 1 tablespoon grapeseed oil
• Sea salt as needed

Method: 

Preparing the sweet potatoes:

In a bowl, mix together black peppers, olive oil, and sea salt. Using the mixture, coat the sweet potatoes gently.

Lay the coated sweet potatoes in an even single layer on the baking sheet. Bake the sweet potatoes until light brown. Set aside.

Preparing the ‘chana chaat’: 

In a small bowl, mix together yogurt, sugar, and salt. Set aside.

In a food processor, combine tamarind, golden raisins, roasted cumin, chili flakes, grapeseed oil, and salt. Blend to make a smooth tamarind sauce. Set aside for ‘chaat’ dressing.

In a large mixing bowl, add chickpeas, ‘chaat masala’, one tablespoon prepared tamarind sauce, onion, cilantro, cherry tomatoes, and green chili. Using a wooden spoon, mix gently until all the flavors of the ‘chana chaat’ come together. Set aside.

Assembling ‘chana chaat’:

Place baked sweet potato in an even, single layer on serving dish. Generously put the prepared ‘chana chaat’ on top of sweet potatoes. Then drizzle the prepared yogurt on top of ‘chana chaat’. Season with sea salt and ‘chaat masala’ and serve.

The post Roasted Sweet Potatoes with Pakistani-Style ‘Chana Chaat’ appeared first on A Taste of Pakistan in Fusion.

Ingredients:

• 8-10 brussels sprouts
• 4-5 cloves garlic, crushed
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• 1 tablespoon olive oil

Method:

In a small bowl, add soy sauce, rice vinegar, sugar, and oyster sauce. Whisk together to make a sauce. Set aside.

Heat oil in a skillet over high heat. When the oil is shimmering, add garlic. Fry until fragrant. Then add brussels sprouts and gently stir-fry for 2 minutes. Add prepared sauce, cover, then cook for 1-2 minutes. Transfer in a platter and serve.

The post Garlicky Brussels Sprouts with Oyster Sauce appeared first on A Taste of Pakistan in Fusion.

Ingredients:

1-pound romano beans, trimmed and cut half
1 teaspoon turmeric powder
1 teaspoon cumin seed
1 teaspoon flake seeds
1 cup or 2 fresh tomatoes, chopped
1 tablespoon parsley for garnishing
1 tablespoon olive oil
Salt as needed
Preparing the aromatic spicy relish:
2 red bell peppers

1 red onion, roughly cut
4-5 cloves garlic
1-inch piece of fresh ginger
1 jalapeno
½ cup extra-virgin olive oil

Method:
Heat the oven at 400 degrees F.
Grease the baking dish with olive oil. Then arrange red bell peppers, onion, garlic, and jalapeños into the dish evenly. Roast them until they turn brown.

In a food processor, add roasted red peppers, onion, garlic and jalapeños along with ginger, salt and olive oil to make a smooth sauce.

Heat oil in a wok over medium heat. Add turmeric, cumin seeds and chili flakes, then stir rapidly. Quickly add two tablespoons aromatic spice relish, then cook for 1-2 minutes until it is fragrant. Add tomatoes and romano beans, and continue stirring for few minutes until all the spices are infused and the tomatoes can be mashed with a wooden spoon.

Reduce heat to low-medium, cover, and cook until the beans are tender and all the liquid evaporates. Sprinkle parsley and adjust the seasoning. Serve with lime wedges.

The post Stir-fried Romano Beans with Aromatic Spice Relish appeared first on A Taste of Pakistan in Fusion.

Ingredients:

1- pound cooked spaghetti
For Meatballs:
1 ½ -pounds ground beef (or chicken)
1 red onion, small size, roast onion on low flame until it gets brown
1 teaspoon garlic & ginger paste
½ cup fresh parsley, finely chopped, plus more for garnishing
1 teaspoon red chili powder
1 tablespoon tomato paste
1 teaspoon cumin, crushed
1 teaspoon black pepper, crushed
½ cup bread crumbs

1 egg
Salt as needed
For gravy:
2 cans (15-ounce) tomato diced
8-10 cloves garlic
1 cup fresh basil leaves, roughly chopped, plus more for garnishing
2 teaspoons chili flakes
1 tablespoon fennel seed, grind
½ cup heavy cream
1 teaspoon black pepper, crushed
½ cup extra-virgin olive oil
Salt as needed
For garnishing:
Parmesan cheese
Method:

Preparing meatballs:
Blend garlic & ginger paste, parsley, roasted onion, tomato paste, red chili powder, cumin powder, black pepper and salt, and make a smooth paste. Combine the paste with chicken along with bread crumbs and egg. Using a wooden spoon, mix well until it all comes together. Cover and refrigerate for 45 minutes to marinate.

Rub a little oil on your hands. Take a tablespoon of marinated meat and shape into a small ball. Repeat the steps for the remaining meat.

Preparing gravy:
Heat oil in a large saucepan over medium heat. Add garlic to fry until it gets fragrant and brown.

In a food processor add diced tomato and cooked garlic along with oil, chili flakes and salt. Give it a quick blitz until it gets smooth.
Transfer the tomato sauce into a saucepan. Cook over low-medium heat for 5-10 minutes. Add heavy cream, constantly stir, and cook for an additional 2-3 minutes. Slowly add meatballs and heavy cream into the gravy, and cook for another 15-20 minutes on very low-medium heat until the meatballs are thoroughly cooked.

Tip: Ensure that the gravy has a rich thick consistency.

Add basil leaves and fennel seed, then cover and cook for 2 minutes until all the flavor are infused. Stir gently, adjust the salt, and season with black pepper.

Serve cooked spaghetti with meatballs and gravy on top. Garnish with parsley and parmesan cheese on top.

The post Spaghetti Meatballs with Garlicky Tomatoes Gravy appeared first on A Taste of Pakistan in Fusion.

Ingredients:

• 2 cups all-purpose flour
• 2 large eggs
• ¾ cup sugar
• 2 fresh oranges zest (around 2 tablespoons)
• ½ cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon thyme
• 2 tablespoons labneh
• 1 teaspoon sea salt
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ½ cup extra-virgin olive oil, plus more for greasing

Method:

Heat the oven to 400 degrees F.

Use a loaf pan of about 8½ by 4½ inches, and grease thoroughly with oil.

In a bowl, mix together flour, baking powder, baking soda, thyme, and salt.

In a separate bowl, mix eggs and sugar until it gets smooth. Then add labneh, olive oil, vanilla extract, orange juice and orange zest. Mix until it all comes together.

Carefully transfer the dry ingredients into the wet ingredients. Mix together with a spatula.

Tip: Avoid over-mixing. The batter consistency should be lumpy.

Now pour the batter into the pan evenly. Bake for 35-45 minutes. Ensure that the cake is baked by inserting a toothpick in the center. If it comes out clean, it means that the cake is ready. Serve with whipped cream.

The post Pound Cake with Orange & Thyme appeared first on A Taste of Pakistan in Fusion.

In my fusion version, I simply stir-fry rice noodles with loads of fresh vegetables along with shrimps. This simple recipe is always a hit whenever I prepare it for my family. Trust me! You can’t go wrong with it.

Ingredients:

• 2 ounces dried rice vermicelli
• 8-10 jumbo size shrimps, peeled and deveined
• 3 tablespoons peanut oil
• 1 large red onion, thinly sliced
• 3-4 Thai red chilies, thinly sliced
• 2 tablespoons salted peanut, crushed, for garnishing
• 3 tablespoons dark soy sauce
• 1 teaspoon black pepper
• 1 cup fresh carrots, sliced
• 6 fresh shiitake mushrooms
• 1 cup fresh green cabbage, thinly sliced
• ½ cup fresh cilantro, roughly chopped
• 3-4 baby bok choy, thinly sliced
• 1 cup fresh bean sprout

Vietnamese sauce for serving ( you can access the link from my previous post)

Method:

Soak rice vermicelli in cold water until softened. Then drain and set aside.

Heat peanut oil in a large wok over medium heat. Add shrimps and fry for 2 minutes until they turn pink. Transfer the shrimps into a platter. Set aside.

Return the wok to the stove with the remaining peanut oil. Heat oil to medium-high. Add all the vegetables. Season with salt and black pepper. Add soy sauce and noodles, then cook stirring frequently for 3-4 minutes until the rice noodles absorb the liquid. Add fried shrimps and stir rapidly. Serve with cilantro, peanuts and Vietnamese sauce on top.

The post Rice Vermicelli with Shiitake Mushrooms, Baby Bok Choy & Bean Sprouts appeared first on A Taste of Pakistan in Fusion.

Ingredients:

• 2 cups butternut squash, shredded
• 6 large eggs
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seed
• 1 teaspoon chili flakes, plus more for garnishing
• 2 cloves garlic, chopped
• 1 cup red onion, chopped
• 1 tablespoon fresh parsley, chopped
• 1 jalapeno, sliced
• 2 tablespoons extra-virgin olive oil
• Sea salt as needed

Method:
Heat the oven to 400 degrees F.

Heat oil in a heavy skillet over medium heat. Add onion and garlic, and saute until light brown.

Add turmeric, cumin and chili flakes, and stir rapidly. Add butternut squash and saute until all the liquid is absorbed. Season with salt and continue stirring for a minute.

Reduce heat to low-medium. Carefully create 5 small wells in the butternut squash. Add an egg into each of the wells.

Transfer the skillet into the oven on the rack. Cook for 4-5 minutes until the egg whites are done. Sprinkle parsley and jelopeno. Season with sea salt and chili flakes. Serve with bread.

The post Eggs with Spicy Butternut Squash appeared first on A Taste of Pakistan in Fusion.

Ingredients:

• 1 pound carrots, cut into slices
• 2 tablespoons grapeseed oil, plus more for garnishing
• 1 teaspoon garlic and ginger paste
• 1 lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon zaatar
• 1 teaspoon chili flakes
• ½ cup fresh parsley, chopped
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 tablespoon honey
• 1 tablespoon pine nuts
• Sea salt as needed

Method:
Heat oven to 400 degrees Fahrenheit.

Toss carrots with grapeseed oil, salt and black pepper. Transfer the carrots in a baking tray spread evenly in a layer. Roast carrots for about 30 minutes until they turn tender.

Preparing the relish for roasted carrots:

In a bowl add garlic and ginger, zaatar, zest, lemon juice, onion powder, honey, chili flakes, sea salt, and one tablespoon of grape seed oil. Mix gently until smooth.

Coat the relish all over the roasted carrots. Transfer to a platter and sprinkle parsley, pine nuts, and grape seed oil on top and serve.

The post Roasted Carrots with Zaatar & Herbs appeared first on A Taste of Pakistan in Fusion.

Ingredients:

• ½ pound whole smoked salmon fillets
• 1 cup cream cheese
• 1 lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon za’ater, plus more for garnishing
• 1 teaspoon black pepper
• 1 cucumber pickled, chopped
• 2 tablespoon fresh dill, chopped
• Sea salt as needed

Method:

In a bowl, mix together cream cheese, zaatar, lemon zest, lemon juice, black pepper, dill, cucumber, pickles and salt. Spoon the prepared spread on bread and serve.

Note: You can keep the dip in the refrigerator for up to a week.

The post Smoked Salmon, Dill & Zaatar open-faced sandwich appeared first on A Taste of Pakistan in Fusion.

Today in my innovative salad recipe, I have used quinoa with golden berries and avocado. I drizzled a spicy dressing made with an abundance of fresh herbs – inspired by Vietnamese cuisine.

Golden berries are similar to tomatillos. They taste tart and also have a sweet flavor. They are nutritious, brimming with minerals and vitamins, and good for immunity.

Ingredients:

• 1 cup cooked quinoa
• ½ cup red onion, finely chopped
• ½ cup fresh coriander, finely chopped
• 5-6 cherry tomatoes, sliced
• 2 avocados, peeled and diced
• 1 cup golden barriers
• For Salad Dressing:
• 1 tablespoon lemon juice
• 1 lemon zest
• 3 tablespoons fish sauce
• 1 tablespoon sweet & chili sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 4-5 cloves garlic, crushed
• 5-6 fresh red Thai red chili
• 1 cup fresh cilantro, thinly chopped
• Sea salt as needed

Method:
Preparing the salad dressing:

In a bowl, add all the ingredients to make a dipping sauce. Set aside.

Pour cooked quinoa into a serving plate and add all the ingredients mentioned above. Pour two tablespoons of the dressing and mix well until well combined. Serve on a gorgeous platter.

The post Quinoa Salad with Golden Berries & Avocado appeared first on A Taste of Pakistan in Fusion.