A little glimpse into our busy day ❤️ Today, my husband and I finally gathered the courage to clean our trailer. 😅 It was honestly so difficult, and at one point it almost fell on us! 😭 Alhamdulillah, we were safe, and we managed to clean everything together. After that, I collected all the clothes, sorted everything, and did a big load of laundry. 🧺✨ Then came my favorite part—cooking! ❤️ 🍲 Palak Gosht: Heat oil and sauté the onion until golden. 2. Add ginger-garlic paste and cook for 1 minute. 3. Add meat, salt, turmeric, red chili, coriander, and cumin powder. Cook until the meat is nicely browned. 4. Add tomatoes and cook until they become soft and the oil starts separating. 5. Add water, cover, and cook until the meat is tender. If using a pressure cooker, cook according to your meat’s usual cooking time. 6. Add chopped spinach and green chilies. Mix well. 7. Cover and cook for another 10–15 minutes, stirring occasionally, until the spinach is completely cooked and the gravy thickens. 8. Garnish with fresh coriander and serve hot with roti, naan, or rice. 😋 Tip: Don’t add too much water after adding spinach because palak naturally releases water. Aloo Shimla Mirch & Gajar: Heat oil in a pan and add cumin seeds. 2. Add sliced onions and cook until lightly golden. 3. Add ginger-garlic paste and sauté for a minute. 4. Add tomatoes, turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes soften and the oil starts separating. 5. Add potatoes and carrots. Mix well, cover, and cook on medium-low heat for about 10–12 minutes. 6. Once the potatoes are almost tender, add the sliced bell peppers and green chilies. 7. Cover and cook for another 5–7 minutes, until the vegetables are tender but the peppers still have a little bite. 8. Garnish with fresh coriander and serve with roti, paratha, or rice. 😋 Tip: Don’t overcook the shimla mirch—it tastes best when it still has a little crunch. 🌶️✨ Chicken pulao recipe : Wash and soak the basmati rice for 20–30 minutes, then drain. 2. Heat oil in a large pot and add cumin, cinnamon, cloves, cardamom, and bay leaf. 3. Add sliced onions and cook until golden brown. 4. Add ginger-garlic paste and sauté for 1 minute. 5. Add chicken, tomatoes, green chilies, turmeric, red chili powder, coriander, cumin powder, and salt. Cook for 7–10 minutes until the chicken is nicely coated and the tomatoes soften. 6. Add 3½ cups water or chicken stock and bring to a boil. Cook until the chicken is almost tender. 7. Add the soaked rice and gently mix. Taste the broth and adjust salt if needed. 8. Bring to a boil, then reduce the heat to low, cover tightly, and cook for 15–18 minutes until the rice is tender and the liquid is absorbed. 9. Turn off the heat and let it rest, covered, for 10 minutes. 10. Fluff gently with a fork and garnish with fresh coriander. Serve hot with raita, salad, and achar. 🤤🍗🍚 The next day, I made homemade butter parathas Recipe : Mix flour, salt, and oil. Gradually add warm water and knead into a soft, smooth dough. 2. Cover and let it rest for 15–20 minutes. 3. Divide the dough into equal balls. 4. Roll one ball into a thin circle. Spread a generous layer of soft butter all over it. 5. Fold or roll the dough into layers, then roll it out again gently into a paratha. 6. Heat a tawa over medium heat and place the paratha on it. 7. Cook until small bubbles appear, then flip. 8. Spread butter on both sides and cook until golden, crispy, and flaky. 🧈✨ 9. Serve hot with chai, eggs, curry, or your favorite breakfast. Tip: For extra flaky layers, don’t be shy with the butter and let the dough rest properly before rolling. 😋 Alhamdulillah, everything turned out so tasty. ❤️ So grateful for the little moments, family time, and the blessing of having food on our table. 🤲✨ #familyvlog #cooking #pakistani #mahamkhaan - @maham__khaan