Being from a typical Punjabi family, I always saw my mother investing her time equally among me and my two sisters, her house chores, our father, and her active social life. She believes that a mother is the first friend a daughter has and the other way round, which is why her time with us is still an important part of our life, now that the three of us are married. Apart from a great mother and wife, she is a wonderful cook, her yummy dishes have always been the best part of our home. Back when we were all growing up, we used to have guests coming over every weekend and endlessly enjoying the food she laid upon the table, while she equally gave time to us, and this is what we learned while growing up. I wasn’t a chef myself and didn’t cook Pakistani dishes on a regular basis. To be honest, I could only nail daal chawal! Quite an achievement, no?!
I always wanted to do my Masters and study further. As luck would have it, I got married after my Bachelors, but found a really supportive husband and in-laws! During studies, I got very busy with the assignments and projects and I found it difficult to cook for my husband and in-laws, which made me feel like I am missing out on a very important part of building relationships. It is somehow true that the way to a man’s heart is through the stomach, and more so if you are a Pakistani!
On TV advertisements of either oil or instant masala, women are seen making their families happy, which made me wonder how much of it is true? Also, as a newbie chef getting the same flavors, especially “ammi ke haath wala maza” was a challenge. I would always get one spice or two less or more! Not to mention, I didn’t have any experience in cooking meat dishes. So I went out and bought a few masala packet mix to experiment, although I knew these will help me save time, but along with that, I was looking for an authentic flavor that comes from ghar ke masalay. Everyday for a week, I started using these masalas to cook dinner or lunch for the family. My husband being supportive, always appreciated me for whatever I cooked, but I knew there was something missing!
Today after more than two years, I am done with my Masters program and if I can say so, I am quite a Pakistani Chef and I cook delicious dishes. National has helped me with not being a failure and giving me the confidence to cook in the kitchen! National truly provides sughaat to traditional homes and lets us cherish moments with our loved ones.
I am Nadia, and I am not a failure! To prove that, I share the special recipe I prepared that day.
- Mutton – ½ kg
- Onion (sliced) – 1, medium-sized
- Ginger (freshly grated) – 1 tablespoon
- Wheat – 2 tablespoons dissolved in ¼ cup of water
- Ghee – ¼ cup
- 1 packet National Kunna Mix
- In a pot, fry the onions in heated ghee until they are translucent.
- Add mutton and ginger.
- Fry meat until it changes color.
- Now add National Kunna Masala and give it a good mix.
- Let it simmer until the onions are soft and tender, the masala mix is well absorbed, and the oil rises to the top.
- Now add 3 to 4 cups of water to the mutton. Cover with a lid and let the meat cook on a slow medium flame, until tender.
- Dissolve the wheat in water and add it to the meat curry. This will help the curry thicken slightly.
- Let the mixture now simmer for another 10 to 15 minutes. Once done, garnish with finely cut ginger.
- Serve with naan and enjoy!
Image source: Dawn