Types of Kitchen Knives

There are many different types of kitchen knives for various uses, so question is which knife is right for you?

kitchen knife types

Salmon Knife
Flexible, slim knife with a straight cutting edge. Great fir cutting fish into wafer-thin slices, particularly smoked salmon (hence the name).

With a broad and blunt blade, the Spatula is great for cooking omelette and pancakes. The rounded tip also helps when spreading icing or dough.

Granton Slicer
A granton knife has air pockets along the cutting edge of the blade to prevent food from sticking to it. Ideal for slicing fruits, vegetables, pastries and cakes.

Country Loaf Knife
This knife is particularly good for bread that has a strong or curved crust, as it has a long, curved blade that shortens towards the tip.

Chef Knife
One of the most popular knives, the chef’s knife has a strong blade and is heavy to hold. Your workhorse knife, this can be used for all chopping and slicing tasks.

Bread Knife
A serrated, long and strong blade that allows for cutting of bread with clean slices. Can also be used for slicing many types of soft foods such as tomatoes.

Santoku Knife
The santoku knife is the Japanese version of the chef’s knife and is excellent for meat, fish and vegetable preparation. It has a wide blade to scoop up chopped food and a curved end which helps the rocking motion used when chopping.

Filleting Knife
Flexible boning knife perfect for filleting and preparing fish and meat. A long, slim blade with flexibility allows ease of movement.

Carving Fork
A long, two pronged fork this is used to hold roast meat whilst slicing it with a carving knife. It is also used for lifting and turning larger pieces of meat and for serving the slices.

A generally rectangular sturdy bladed knife used for splitting large cuts of meat and spare ribs.

Chinese Chopper
NOT to be confused with a cleaver. These are larger rectangular bladed knives used for general food preparation but are usually not suitable for chopping through bones or frozen foods.

Boning Knife
Characteristically a thin, curved blade with a straight edge. Great for removing meat from the bone. Flexible versions are perfect for fish and poultry.

Utility Knife
An all round versatile, smaller knife suitable for chopping and slicing fruit and vegetables and smaller cuts of meat as well.

Tomato Knife
A small serrated knife that has a forked tip for picking up pieces of fruit and a sharp edge for cutting through tough skin.

Slicinh Knife
Most popularly with a serrated edge although also available with a plain blade. A versatile knife for precise cutting, for example smaller cuts of meat.

Steak Knife
The steak knife is well known for its slim and strong characteristics, and has a straight cutting edge. As the name suggests, its widely used for cutting and chopping steak.

Decorating Knife
A defined blade that offers a pronounced point for carving intricate patterns. Great for fruit and vegetables.

Vegetable Knife
As the name suggests, this type of veggie knife are great for cutting smaller fruit and vegetables with its strong straight edge and sturdy tip.

Paring Knife
A great everyday knife with a slim, fine blade, fine cutting edge and firm tip. Peels potatoes, fruit and vegetables. Also suitable for trimming off any unusable pieces.

Peeling Knife
A curved blade perfect for peeling fruit and vegetables and with a short, sturdy handle, thin cutting blade and firm tip ideal for removing the eyes from potatoes.

Rooh Afza Sharbat Recipe

Rooh Afza mainly popular in India and Pakistan. It was created by Hakim Abdul Majeed in 1907 It is used to break the fast of Ramadan. This drink is very much popular among the locals of India and Pakistan, as it is cheap and affordable drink, to refresh yourself in scorching heat of India and Pakistan.


  • 2 tbsp Rooh Afza
  • 2 full tablespoon Sugar
  • Mint Leaves
  • Ice Cubes

Rooh Afza Sharbat: Step-By-Step

Step No. 1

Add 2 tbsp. rooh afza sharbat into water or milk, whatever you prefer.

Rooh Afza Sharbat Recipe - Step 1

Step No. 1

Step No. 2

Stir it until sharbat will be dissolved.

Rooh Afza Sharbat Recipe - Step 2

Step No. 2

Step No. 3 & 4

Add 2 full spoon of sugar for more sweet taste, dissolve it until complete.

Rooh Afza Sharbat Recipe - Step 3

Step No. 3

Rooh Afza Sharbat Recipe - Step 4

Step No. 4

For Garnishing

  • Add few mint leaves & ice cubes.


  1. You can add a lemon and squeeze lemon juice into rooh afza for lemonic rooh afza taste.
  2. If you avoid sugar, you can add 1 spoon of honey.
  3. Do not use excessive amount of white sugar and rooh afza in your juice.

Peach Smoothie with Yogurt Recipe


  • 1 cup frozen Peach
  • 1/4 teaspoon Coffee
  • 1 cup Nestle Actiplus Probiotic Dahi or Yogurt
  • 1/2 cup Ice, crushed
  • 1 tablespoon Honey
Peach Rebellion Smoothie with Yogurt Nestle Recipe

Peach Smoothie with Yogurt

Peach Rebellion: Method

  1. Take a blender and add peach and blend them well.
  2. Now add Nestle Actiplus Probiotic Yogurt in the blender and blend until peach and nestle yogurt become entirely smooth.
  3. Add coffee, honey, and crushed ice and mix well.
  4. Peach Rebellion is ready to serve, chilled.

Nutritional fact: (Average serving size per person)
Total Energy (Kcal):111
Carbohydrates (g):5
Protein (g):4
Fats(g): 3

Chocolate Banana Shake Recipe

It is a creamy rich and sweet shake recipe. This banana shake is bland and watery in taste. A perfect chocolate banana shake for warm summer days.


  • 4 cups and 6 tablespoon of whole milk
  • 1 Banana
  • 8 tbps. Powdered, unsweetened cocoa
  • 1-2 tbps. Sugar
  • Fruit, optional

Chocolate Banana Shake: Step-by-Step

1- In a blender, pour whole milk and blend for 5-6 sec.

Chocolate Banana Shake Recipe - Step 1

Step No. 1

2- Now ripe banana and add into blender. Blend it until milk and banana are mixed together.

Chocolate Banana Shake Recipe - Step 2

Step No. 2

3- Add cocoa powder and blend again, until no lumps of cocoa remains.

Chocolate Banana Shake Recipe - Step 3

Step No. 3

4- Take a spoon for tasting banana shake sweetness. If you want more sweetness, add 1-2 tablespoon of sugar in shake and blend again.

Chocolate Banana Shake Recipe - Step 4

Step No. 4

5- Chocolate Banana Shake is ready to serve in iftar. Pour the shake in glass.

Chocolate Banana Shake Recipe - Step 5

Step No. 5

Chocolate Banana Shake Recipe - Step 6

Step No. 6

For Garnishing

  • For garnishing purpose you can use grapes, strawberry slices or a bamboo skewer.


  1. Whole milk is highly recommended for great taste. For lower fat milk, please replace milk with 2 cup skim milk and 2 tablespoon half & half.
  2. If you are cream lover, add 2 scoop of vanilla ice cream to make the milkshake more creamy.
  3. If you don’t like chocolate powder in shake, try cinnamon.
  4. Do not add ice cubes in chocolate banana shake as it will become more watery and bland.
  5. Freeze banana overnight for more cold shake.

Yield: 2 people serving.

Aloo Chaat Recipe

Also chaat is traditional Ramadan recipe, made with potatoes.


  • 3 Potatoes, medium size ( washed and peeled them)
  • ½ tsp. Chili Powder
  • 1 tsp Cumin Powder
  • 1 tsp. Chaat Masala
  • Fresh Lemon, for juice
  • 1 Tomato, washed & diced
  • 1 Onion medium size, washed & diced
  • Tamarind Chutney
  • Mango Chutney or any chutney of your choice
  • Fresh Parsley Leaves
  • Coriander Leaves, for garnishing
  • Salt to taste
  • Pepper to taste

Aloo Chaat: Step-by-Step Method

1- Wash, peel and dice potatoes into almost 1 inch cubes.

Aloo Chat Recipe - Step 1

Step No. 1

2- In a pan, heat oil and deep fry the potatoes, til they turn golden brown.

Tip: Or you can simply boil potatoes rather than frying them.

Aloo Chat Recipe - Step 2

Step No. 2

3- Take out potatoes from the pan and let them drain in a Col-lander lined with kitchen paper.

Aloo Chat Recipe - Step 3

Step No. 3

4- Now in a bowl, place the potatoes, diced tomatoes and onion and t0ss them well. Now sprinkle red Chili powder, salt, pepper, cumin powder and Chaat Masala.

Aloo Chat Recipe - Step 4

Step No. 4

5- Add tamarind chutney, mango chutney (or any chutney of your choice), lemon juice according to taste and mix again.

Aloo Chat Recipe - Step 5

Step No. 5

6- Aloo chaat is ready to serve in Iftar, garnish with parsley leaves.

Aloo Chaat Recipe - Step 6

Step No. 6

Chicken Stuffed Bread By Shireen Anwar

Love to eat Chicken Bread? Now no need to run down to the expensive bakery to buy chicken stuffed bread. You Can make it at home. Just Follow My chicken bread recipe with step by step instructions.

Chicken Stuffed Bread By Shireen Anwar

Chicken Bread


For Bread Dough

  • 4 cups plain flour
  • 4 tbsp cooking oil
  • 1 tbsp instant yeast
  • 2 tbsp dry milk powder
  • 1 tsp salt
  • 1 tsp castor sugar
  • 1 egg

For Chicken Filling

  • 2 cups boiled and shredded chicken
  • 1 medium onion,finely chopped
  • 1 tsp salt
  • 1 tspblack pepper
  • 2 tbsp fresh coriander leaves, chopped
  • 4 green chillies, finely chopped
  • 1 tsp garam masala powder
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 cup milk

For Topping

  • sesame seeds as required

For Glaze:

1 egg, beaten


To Make Chicken Bread Dough:

  1. Take a large bowl, add flour, salt, castor sugar, dry milk powder, yeast, oil and egg in it.
  2. Mix until well combined.
  3. Knead a soft dough with luke warm water.
  4. Let it rise for 1 hour.

To Make Chicken Filiing

  1. Meanwhile, Heat butter in a pan over medium heat.
  2. Saute onion for 3-4 minutes or until soft and transculant.
  3. Now add 2 tablespoon flour and stir well.
  4. Season with salt, black pepper and garam masala.
  5. Slightly add milk,cook and keep stirring for 3-4 minutes or until sauce is thickened.
  6. Add shredded chicken, green chilies and coriander leaves.
  7. Cook For 2 minutes then remove from the heat.
  8. Let it cool completely.
  9. The filling will look like creamy and smooth.

To Procced:

  1. Preheat oven to 190 degree C.
  2. Divide the dough into two portions.
  3. Dust the flour on the working surface.
  4. Roll out the dough into a rectangle shape to a thickness of  1 cm.
  5. Note: (It’s depend on how thick youe like the bread dough).
  6. Now Brush the dough with butter.
  7. Place the chicken filing in the center of the dough, horizontally leaving around 2 inch on both edns.
  8. Make slits or cuts on both of the longer sides.
  9. Fold each slit ends across from each other alternately, so that they overlap each other.
  10. Tip**: REMEMBER to alternate, left to right & right to left.
  11. Tuck the ends tightly.
  12. Lightly grease a baking tray with cooking spray.
  13. Transfer the breads on the cooking tray.
  14. Brush the top with egg-wash*.
  15. Sprinkle sesame seeds over them.
  16. Bake, in the preheated oven, for about 25-30 minutes or until it turns golden.
  17. Remove from the oven.
  18. Brush butter on whole bread.
  19. Leave it to rest for 5 minutes to soften the bread.
  20. Cut into slices. Chicken Bread is ready to serve.
  21. Enjoy your Delicious Chicken Bread.

Important Tip’s:

  1. Egg Wash*:Egg-wash means to beat an egg with little  water then apply all over the breads.
  2. Tip For Later Use: You can aIso make big batches of chicken breads  and keep up to 4 weeks. Bake and  wrap them a foil paper, then put them in a bag and tie it. Freeze for later use. Before serving, thaw chicken bread  overnight in the fridge. Unwrap and microwave for a minute or until it warms up.
  3. Tip For A Soft FResh Look: Drizzle a little bit of water over it and place in the oven for 4-5 minutes to freshen it back up. Trust Me, It becomes as good as new. 😉


  1. You can make your chicken bread in  baby size too.
  2. You can also use any kind of stuffing e.g. veggie stuffing, ground beef stuffing.

Serving Suggestions:

Serve with Broiled or steamed vegetables and ketchup.

Give it a try, you’ll love it.

Prep Time: 30 minutes

Bake Time: 45 minutes

Servings: 2 loaves


Chicken Paratha Roll Recipe By Kokab Khawaja

Looking for a Quick and Easy Lunch recipe for your Family? Then you should try this Chicken Paratha Roll recipe by Kokab Khawaja. This Chicken Paratha Roll recipe take less than 20 Minutes. Goes great with imli ki chutney or ketchup.

Chicken Paratha Roll By Kokab Khawaja

Chicken Paratha Roll


  • 500 gm boneless chicken
  • 1 onion, sliced
  • 1 cucumber, sliced
  • 1 tsp black pepper
  • 1 tsp garam masala powder
  • 1 tsp zeera powder
  • 1/2 tsp ajinomoto
  • 1 tbsp soya sauce
  • 1 tbsp garlic paste
  • 1 lemon, juiced
  • 2 tbsp vinegar
  • butter as required
  • 4 parathay
  • salt to taste


  1. Apply 1 tbsp vinegar, lemon juice, soy sauce over the chicken.
  2. Marinate chicken overnight in the refrigerator.
  3. Now melt butter in a pan.
  4. Add garlic paste and lightly stir fry for 30 seconds.
  5. Add marinated chicken with black pepper, garam masala powder, ajinomoto, and zeera powder.
  6. Cook and stir till chicken is tender.
  7. Dip onion and cucumber slices in the remaining vinegar.
  8. Set aside.
  9. Fry parathas on hot pan or tawa.
  10. Put chicken, cucumber and onion mixture over the paratha.
  11. Roll it tightly.
  12. Chicken Paratha Roll is ready to serve.
  13. Serve hot with ketchup.

Prep Time: 10 minutes + marination

Cook Time: 20 minutes

Servings: 4

Chicken Manchurian Recipe by Sharmeen Syed

Chicken Manchurian is an easy to make Chinese recipe, it just involves some prep work. Next time you get a craving for Chinese food, try making this Chicken Manchurian Recipe by cooking expert Sharmeen Syed at home.Your family will love it.

Chicken Manchurian Recipe By Sharmeen Syed

chicken manchurian


  • 250 gm boneless chicken, cubed
  • 2 green onion
  • 3 green chilies, deseeded
  • 1 egg, lightly beaten
  • black pepper according to taste
  • salt to taste
  • 1 tbsp rice vinegar
  • 1/2 tbsp soy sauce
  • 6 tbsp cornflour
  • oil for frying

For Sauce

  • 2 cups chicken stock
  • 5 tbsp tomato ketchup
  • 3 tbsp red chili sauce
  • 1 tbsp cornflour mixed in little water
  • 1 tsp soy sauce
  • 1/2 tsp vinegar
  • 1 inch piece of ginger, chopped
  • 3 garlic cloves, chopped
  • 1/4 tsp sugar
  • black pepper per taste
  • salt per taste

Chicken Manchurian Directions

  1. Place chicken in a large bowl. Add vinegar, soy sauce, salt and pepper, mix them well.
  2. Marinate this chicken mixture in the refrigerator for at least 30  minutes.
  3. Heat oil in a deep pan over medium heat.
  4. Now add cornflour and beaten egg to the marinated chicken.
  5. Toss to coat evenly.
  6. Now fry chicken pieces in the hot oil till crispy and golden.
  7. Remove from the oil and absorbent on kitchen paper.
  8. Now heat 1 tsp oil in a deep wok.
  9. Add Ginger garlic paste.
  10. Cook and saute for 2 minutes then add green chilies.
  11. Cook for 1 minute.
  12. Now add chicken stock.
  13. Bring to a boil and cook for 5 minutes.
  14. Now add chili garlic sauce, soy sauce, tomato ketchup and vinegar.
  15. Cook adn stir for 2-3 minutes.
  16. Dissolve cornflour in water.
  17. Add cornflour mixture and stirring constantly till sauce is thickened.
  18. Put the chicken pieces and cook 2 for minutes until heated thorough.
  19. Garnish with green onion.
  20. Chicken Manchurian is ready now.
  21. Serve hot with fried rice.

Prep Time: 10 minutes + marination

Cook Time: 30 minutes

Servings: 4

Chicken Samosa Recipe

Chicken Samosa  – crispy samosa’s are a heart of Iftar Parties in Ramadan. This is a perfect samosa recipe by Chef Shireen Anwar, which you can prepare in a minutes and all of your friends, family and loved once will see chef in you. You can also try this chicken samosa as a evening snack with tea.

Chicken Samosa Recipe Infograph

Chicken Samosa Recipe Infograph

Dahi Baray Iftar Recipe

Dahi Baray is a typical dish served on ramadan Iftar parties. These are delicious and yummy, fried dumplings; soaked in yogurt sauce. Must try this Dahi Baray recipe !!

Dahi Baray Iftar Recipe

Dahi Baray


  • 1 cup yellow lentils, moong dal
  • ½ cup White lentils, mash dal
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 1 tsp baking soda
  • ½ tsp dry ginger
  • 4 cups yogurt
  • 1 cup water
  • 3 tbsp sugar
  • 2 tbsp chaat masala
  • Salt to taste

How to Make Dahi Baray

  1. Place yellow lentils, white lentils and cumin in a food processor.
  2. Blend all lentils until smooth.
  3. Add dry ginger, onion and baking soda in blended lentils and blend again until well combined.
  4. Now make balls with a large spoon and in a hot oil, fry baray until they become golden brown.
  5. Take out baray in a serving dish.
  6. In another bowl, beat fresh dahi or yogurt.
  7. Add little water and sugar in dahi and season with salt and chaat masala, mix all these masala well.
  8. Now pour this dahi or yogurt mixture over the baray.
  9. Sprinkle some more chaat masala over it.
  10. Dahi Baray are ready to serve chilled.

Serving Suggestion

  • You can serve dahi baray with imli ki chutney.

Preparation Time: 30 minutes

Cook Time: 20 minutes

Servings: 12