Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
Vindaloo Curry Paste
This spicy curry paste reflects the Portuguese influence in the western Indian state of Goa. Its primary flavors come from vinegar and dried red chilies. The term vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos,” a dish of meat, usually pork, with vinegar and garlic. Vindaloo is a very popular restaurant curry
Indian Grilling and Roasting Rub
Making your own fresh spice blends and pastes makes a world of difference in your cooking. This is an aromatic blend that I created inspired by aromatic Indian spices and the western grilling rubs. This blend is ideal for marinating steak, fish or chicken. This can be used as a dry rub or can be
Aromatic Spice Mix Bhuna Masala
This spice mix is ideal for mildly spiced dishes. I like to use it for a quick meal of grilled fish fillets or chicken breasts. I also use it for finishing sauces and stews.
Red Masala Paste Lal Mirch Masala
The flavor of this paste is something I grew up, and it’s one of my favorite flavors. This masala paste is frequently used to marinate fish and is used when preparing bone-in coconut chicken curry with fresh curry leaves or a south Indian lamb stew. To make this masala, the spices and dried red chilies
Asian Beef and Noodles With Vegetables
The Punchy Asian flavours in the marinade add a delicious boost to the dish use strips of beef sirloin or rump Try this quick and easy Asian Beef and Noodles make your day special ..
