
Meet Uzma Baluch as she guides you through Pakistani cooking with passion, highlighting Rawalpindi roots, MBA experience, and practical kitchen skills to help you learn and enjoy the course.
Explore Asian and Pakistani cooking from basics to advanced, mastering lentils, vegetables, meat, rice, and snacks while experimenting with regional flavors.
Learn to make chicken karahi by blending onion and tomato into a rich gravy, then simmering chicken with garlic-ginger paste, yogurt, garam masala, green chilies, coriander, and desi ghee.
Learn to cook achaar gosht by marinating chicken in yogurt and garlic-ginger paste, then simmering with tomato puree and masala before frying with green chilies.
Master aloo qeema by cooking beef mince with potatoes, onion, tomato, garlic-ginger paste, and spices, simmering then frying until oil separates, finish with coriander garnish.
Learn to make traditional biryani by boiling soaked rice, frying chicken, blending yogurt with onion, tomato, garlic and ginger, then layering with biryani masala for a fragrant finish.
Learn how to make chicken pulao with a fragrant yakhni broth, infused with garam masala and spices, and a fried onion-tomato base, then simmer rice until tender.
Learn to make dhaba-style dal chana from soaked chickpeas to pressure-cooked tenderness, then temper with onion, garlic-ginger paste, spices, tomato, and a butter tadka.
Master a quick chicken burger by marinating chicken with salt, pepper, chili and soy sauce, then pan-frying and assembling in a bun with tomato, onion and cheese.
Roast brinjals over a high flame, peel them, and set aside. Simmer the roasted brinjal with a tomato-onion gravy and spices for banka brinjal.
Learn to cook bhindi (lady finger) with onions, tomatoes, garlic-ginger paste, and spices, frying and simmering on low heat for a quick, delicious Pakistani curry.
Learn to cook cauliflower with potato using a tomato onion gravy, seasoned with garlic and ginger paste, red chili, turmeric, coriander, and green chilies.
learn to prepare traditional vegetable loofah (soap story) dish by sautéing onions and tomatoes with spices, then cooking loofah in its own water until tender and served with bread.
Learn how to make aloo paratha by boiling and mashing potatoes, mixing with onion, coriander leaves, dry coriander, cumin seeds, green chilies, lemon juice, wrap in wheat dough for breakfast.
Make egg cheese paratha using a flour blend of whole wheat and all purpose flour. Knead with butter or ghee, rest, then fill with egg and cheese and wrap.
Raita is a traditional South Asian condiment made from yogurt, which is often mixed with various raw or cooked vegetables, herbs, and spices. It is typically served chilled as a side dish to complement spicy main courses, providing a cooling effect and adding a refreshing contrast in flavor and texture.
Learn mince pasta in Pakistani cooking as part of the Asian cooking master course, expanding your practical kitchen skills.
Discover how easy it is to make delicious Pakistani/Asian foods at home. Our fun cooking courses deconstruct Pakistani dishes so that you can replicate them at home, teach you basic aspects of Asian culture.
Even if you don't know anything about cooking, this course will give you the complete guide to make confident to prepare and cook a wide range of meals, all taught in simple, step-by-step videos.
This is a Course suitable for students just starting out in their cooking adventure or have experience and want to improve their Cooking Skills. We will be making all the recipes from scratch and we will follow the step by step directions of the whole process together. I will also explain everything about the ingredients we are using.
We have covered different recipes e.g rice, meat, lentils, snacks, vegetables, parathas etc.
The course will also make an amazing gift to your friend or a family relative who are aspiring cooking and want to pursue to become professionals or just want to have fun chef.
So what are you waiting for? Just enroll this course and start cooking Asian foods at home. You will also get a certificate at the end of this course.