Comments for Butter Over Bae

Comment on Pakistani Karhayi Prawns (Prawn masala) by Wajiha

Wajiha — Tue, 27 Feb 2024 08:24:04 +0000

In reply to CM Barons. so happy to hear that!

Comment on Boneless Chicken Handi by Wajiha

Wajiha — Tue, 27 Feb 2024 08:23:11 +0000

In reply to Deepak. hey Deepak, yes correct. But honestly you can blend in the onions too after they are fried. it wont effect the taste

Comment on Boneless Chicken Handi by Deepak

Deepak — Sun, 18 Feb 2024 04:15:48 +0000

Hi there,

Question: When you blend the tomato + yogurt in the blender, this excludes the onions you fry them with, correct?

Thanks,
Deepak

Comment on Aloo Keema by Wajiha

Wajiha — Sat, 10 Feb 2024 12:13:30 +0000

In reply to Jazmine Hensley. I think you meant garam masala powder? that would be 1 teaspoon

Comment on Mutton Chaap Fry – Spicy Goat Ribs by Wajiha

Wajiha — Sat, 10 Feb 2024 12:12:57 +0000

In reply to Barny. Hi Barney, I saw your comment on the other post so im guessing you've already made these! But lemme just give you my 2 cents incase. SO yes your lid needs to be covered. Anytime steaming is mentioned on the internet, the lid is covered to generate the steam. And a charcoal grill is actually perfect for the second stage of cooking!

Comment on Lahori Chargha Recipe by Wajiha

Wajiha — Sat, 10 Feb 2024 12:11:09 +0000

In reply to Barney. Hey there Barney, first of all, congrats on wowing your family :) and kudos for trying ethnic recipes from around the world. So Chargha is usually served with either naan, roti, and salad and chutney. But we also serve it on a bed of pulav rice and a nice yogurt dip to go with. There is a pea pulao rice recipe on my website if you'd like to try that. Best of luck! You can also serve it thanksgiving style and serve any potato and carb based sides you like.

Comment on Dam ka Keema Recipe (slow cooker ground beef) – Fry masala by Wajiha

Wajiha — Sat, 10 Feb 2024 12:08:29 +0000

In reply to Syra. Hi Syra! that depends on how much beef you are using? Are you using 5kg or more?

Comment on Masala moong masoor dal (red & yellow lentils) by Also from the UK

Also from the UK — Tue, 30 Jan 2024 03:51:31 +0000

In reply to Sharon. 1/2 cup lentils = 100g for both types (1 cup lentils any type = 200g). 1/3 cup oil = 80ml (1 cup = 240ml) and 1 cup water = 240ml.

Comment on Dam ka Keema Recipe (slow cooker ground beef) – Fry masala by Syra

Syra — Mon, 29 Jan 2024 16:19:32 +0000

Hi, i just came across your recipe as I was looking for an easy keema dish. Would you be able to tell how much onion, yogurt and red chilles i should add if cooking for 50 peoples.
Thanks

Comment on Lahori Chargha Recipe by Barney

Barney — Sun, 28 Jan 2024 08:58:35 +0000

Hi Dr Wajiha,
I live in England and love trying authentic cooking from other parts of the world. Please can you tell me what can I serve alongside this as a main meal?
I tired your mutton chop recipe last night, the whole family loved them! I’m looking forward to trying many more of your delicious recipes. Thank you.