Zarmina's Kitchen

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13/03/2026

Besan k dahi baday

For the paste:

1 tbsp cumin seeds

½ bunch coriander

2–3 green chilies

10–12 cloves

3–4 garlic cloves

Blend all these ingredients together to make a smooth paste.

For the pakora batter:

2 cups gram flour (besan)

Salt to taste

A pinch of baking soda

Add salt and baking soda to the gram flour. Mix in the prepared paste and add a little water if needed to make a pakora batter.

For the yogurt mixture:

3 cups yogurt

Salt to taste

A little water

Add salt to the yogurt and mix in a little water. Whisk until it becomes smooth and slightly flowing in consistency.

Making the pakoras:
Heat oil in a pan. Drop the besan batter into the hot oil in small round shapes and deep fry until golden. Remove the pakoras and soak them in water for a few minutes. Then gently press them with your hands to remove the water. Once they come to room temperature, add them to the prepared yogurt.

For the tempering (tadka):

1 tsp mustard seeds

4–5 button chilies

Curry leaves

Heat a little oil, add mustard seeds, button chilies, and curry leaves. Let them splutter, then pour the tempering over the dahi pakoras.

07/03/2026

🍝 Penne Arrabbiata

Ingredients:

200 g penne pasta

2 tbsp olive oil

4 cloves garlic (finely chopped)

1–1½ tsp red chili flakes (adjust spice)

2 cups tomato puree or crushed tomatoes

Salt to taste

½ tsp sugar (optional, balances acidity)

2 tbsp fresh parsley or basil (optional)

Parmesan cheese for topping (optional)

Method:

Boil pasta-

Boil penne in salted water until al dente (slightly firm).

Reserve ½ cup pasta water, then drain.

Make Arrabbiata sauce-

Heat olive oil in a pan.

Add garlic and sauté lightly (don’t brown).

Add red chili flakes and cook for a few seconds.

Add tomatoes-

Pour intomatoes and tomato puree.

Add salt and a pinch of sugar.

Cook 8–10 minutes until sauce thickens.

Combine-

Add the cooked penne to the sauce.

Add a little reserved pasta water if needed for silky sauce.

Toss well.

Serve-

Garnish with parsley/basil and Parmesan.

24/02/2026

Beef and Cheese Stuffed Baked Potatoes

Ingredients:

For potatoes🥔

Large potatoes (Russet or baking potatoes)
Salt (for sprinkle)
Olive oil or butter

For dry minced beef🥩

Minced beef 250 gms
1 Onion, finely chopped
2 Garlic, crushed
Salt to taste
Black pepper 1/2 tsp
Paprika 1 tsp
Dark soy sauce (½–1 tsp, just for depth)
Oil 1/4 cup

For mushroom garlic cream filling🍄‍🟫

Mushrooms, finely chopped 1 cup
Butter 2 tbsp
Garlic, minced or crushed 2 tbsp
Fresh cream half cup
Mozzarella cheese (inside + topping)
Salt & pepper to taste

Topping:

Jalapeño slices
Fresh parsley

Method:

Wash the potatoes and poke them all over with a fork.
Rub with oil and sprinkle salt.
Bake at 200°C (390°F) for 50–60 minutes until soft inside.
Cut potatoes from top and press lightly.
Mash pulp with fork.

Dry minced beef filling:

Heat oil in a pan.
Sauté onion until soft, add crushed garlic.
Add minced beef and cook until browned and dry.

Season with:

Salt
Black pepper
Paprika
A small splash of dark soy sauce
Cook until flavorful but not wet. Set aside.

Mushroom garlic cream & cheesy filling🍄‍🟫🧄

In another pan, melt butter.
Add garlic, sauté lightly.
Add mushrooms and cook until moisture dries.

Lower heat and add:

Fresh cream
cheese
Salt & pepper

Stir until thick, creamy, and glossy.
Mix in some mozzarella for stretch.

Assemble layers:

Fill potato skins in this order:

1️⃣ First layer: Mushroom garlic cream cheesy filling
2️⃣ Second layer: Dry seasoned minced beef
3️⃣ Third layer: Mozzarella cheese

Bake again at 180°C for 10–15 minutes until cheese melts and bubbles.

Top with:

Jalapeño slices
Fresh parsley
Fresh Cherry Tomato Garlic Base👇

Ingredients:

Olive oil
Crushed garlic
Cherry tomatoes, halved
Salt
Chili flakes
A few drops of vinegar
A pinch of sugar
Fresh basil

Method:
Heat olive oil on low–medium heat.

Add crushed garlic and gently sauté until fragrant (don’t brown).

Add cherry tomatoes and salt.

Cook slowly until tomatoes soften and become jammy, not watery.

Lightly mash some tomatoes with a spoon, keep some texture.

Add chili flakes, a few drops of vinegar, and a pinch of sugar.

23/01/2026

Spicy Red Chutney Recipe🌶

Ingredients:

Oil – 1/4 cup

Button chilies – 10 to 12

Onion – 1 medium, roughly chopped

Tomato – 1 large, roughly chopped

Garlic – 1 whole bulb, roughly chopped

Ginger – 1.5 inch piece

Salt – 1 tsp

Sugar (white or brown) – 1 tsp

Kashmiri red chili powder – 2 tsp

Vinegar – 1 tbsp

Method:

Heat oil in a pan.

Add the button chilies and lightly fry them.

Add tomato, onion, garlic, and ginger. Sauté for a few minutes.

Add salt, sugar, Kashmiri red chili powder, and vinegar. Lightly fry again.

When the tomatoes become soft and slightly mushy, turn off the heat.

Allow the mixture to cool slightly, then grind into a smooth chutney.

Serving Suggestion:
Serve with dosa, paratha, or any snack of your choice.





19/01/2026

Peanut Coconut Chutney🥜🥥

Ingredients:

Oil – 2 tablespoons

Peanuts – 1 cup

Garlic cloves – 4 to 5

Green chilies – 3 to 4

Cumin seeds – 1 teaspoon

Fresh coriander – ½ bunch

Fresh coconut (crushed/grated) – 1 cup

Salt – to taste

Tamarind pulp – 1tbsp

For Tempering (Tadka):

Oil – 2 to 3 tablespoons

Mustard seeds – 1 teaspoon

Curry leaves – a few

Button chilies – 4 to 5

Chana daal – 1 tsp

Method:

Heat 2 tablespoons of oil in a pan.

Add peanuts, garlic cloves, and green chilies. Fry lightly until aromatic.

Add cumin seeds and sauté for a few seconds.

Add crushed coconut and fresh coriander. Add salt to taste and fry lightly.

Allow the mixture to cool slightly, then grind it into a smooth or slightly coarse chutney using a blender. Add a little water if needed.

Add tamarind pulp and mix well.

Tempering (Tadka):

Heat 2 to 3 tablespoons of oil in a small pan.

Add mustard seeds and let them splutter.

Add chana daal fry lightly.

Add curry leaves and button chilies; fry briefly.

Pour the hot tempering over the prepared chutney.

Serve fresh with dosa, idli, or snacks. 🌿🥥🥜





13/01/2026

Cheese Handi Recipe👇
https://www.instagram.com/reel/DTYclidk46g/?igsh=aWNybjR4bWF5NGVw

Cheese Naan Recipe 🫓🧀

Ingredients
For Dough:

All-purpose flour (Maida) – 3½ cups

Instant yeast – 1½ tbsp

Sugar – 2 tsp

Salt – 1 tsp

Yogurt – ½ cup

Oil – 2 tbsp

Warm milk 1/2 cup

Water 1/2 cup
(Or as needed)

For Filling:

Mozzarella cheese (grated) – 1½ to 2 cups
(You can mix mozzarella + cheddar for extra flavor)

For Topping:

Butter – as needed
Chopped garlic – 1 tbsp (optional)
Fresh coriander – chopped

Method:

Activate the Yeast:
Mix yeast and sugar with ½ cup warm water and ½ cup warm milk.
Leave for 8–10 minutes until foamy.

Prepare the Dough:
In a bowl, add flour and salt.
Add the activated yeast mixture, yogurt, and oil.
Knead into a soft, smooth dough.
Cover and rest for 1½–2 hours or until doubled in size.

Prepare the Cheese Filling:
Grate the cheese and keep aside.

Shape the Naan:
Divide dough into 5 equal balls.
Flatten one ball, add cheese in the center, seal well, and gently roll into a naan shape.

Bake in Gas Oven:
Preheat the gas oven on high flame for 10–15 minutes.
Place naan on a hot baking tray or tandoor plate.
Bake on high heat until naan puffs up and gets golden spots (about 3–5 minutes).
Flip once if needed.

Finish & Serve:
Brush hot naan with butter, garlic and fresh coriander.
Serve immediately.





Address

Karachi

Opening Hours

Monday 10:00 - 18:00
Tuesday 10:00 - 18:00
Wednesday 10:00 - 18:00
Thursday 10:00 - 18:00
Friday 09:00 - 12:00
15:00 - 18:00
Saturday 10:00 - 18:00

Telephone

+923002548928

Website

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