Sunday, 16 October 2016

Dahi ke Kabab (Hung yogurt Kabab)

 Dahi ke Kabab

I remember when Thursday and Friday used to be exciting day for all of us as it used to be a weekend holidays for all school going kids in UAE. 

It used to be Special too as we used to visit my grandmothers best friend. The memory of entering their house and the smell of something delicious frying up  used to waft whole house. Yes she used to make these Kababs along with Alu ke Parathe and Kachey aam ki Chutney (Raw Mango Chutney).

Those times where my mom grandmom and their children would just sit and talk whole afternoon and we kids used to play with toys. These days we just have lost those lovely gatherings those time well spent socializing where people were more interested genuinely in knowing and sharing with each other.

The time where technology didn't  existed at all. Though the times have passed, she doesn't cook much these days due to old age and deteriorating health  but I still love her and her cooking.

 Here is her recipe that she shared with me ages ago and I have been making it when ever I miss those times.


1/2 kg Overnight Hung yogurt
1 medium finely Chopped onion
1/4 cup Finely chopped spring onion
1/2 cup Finely chopped coriander
1/2 cupFinely chopped mint leaves
3 green chilies chopped
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon chaat masala
3 tablespoons gram flour
Salt as per your taste
1 cup oil for frying.

Mix all above ingredients together and adjust seasonings as per your taste. Wet your palms and shape the Kababs. Heat oil in a wok on medium heat and as soon as you add Kababs turn heat to medium low and shallow fry until golden on each side.

1.You can replace yogurt with Labneh, if the Labneh is salty avoid adding salt
2. Keep a close eye while frying as these Kababs tend to cook faster if you don't turn them on timeand remove them they will burn.

Friday, 15 July 2016

Nutella Cheesecake

I have been making this cake since last 2 years and every time I make not a single crumb is left. It's a big hit in my Family, friends and my classmates. I get requests to make it again and again. 

I came across this recipe on one of Facebook's page and little research took me to homecookingadventures page where I got the detailed recipe. 

I adapted the recipe and am sharing it with you people. 

Photos don't do justice at all to this cake and hence I thought to put raw photos. 

This cake has two layers one of cream cheese and other of Nutella cream cheese. Last of Nutella ganache. 
I used digestive biscuits instead of Oreo biscuits 


Makes about 12-16 servings

250 g digestive biscuits 
6 tbsp (80 g) unsalted butter, melted

Cream Cheese Filling
35 oz (1 kg) cream cheese, room temperature
3/4 cup (175g) heavy cream + 2 tbsp, cold 
2/3 cup (190g) Nutella
1 cup (200g) sugar
1 tbsp cornstarch
2 tsp vanilla extract
4 eggs, room temperature
Nutella Topping
2/3 cup (190g) Nutella
1/3 cup (80g) heavy cream


Prepare the crust. Preheat oven to 350 F (180C). Crush the digestive biscuits using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
Reduce oven temperature to 300 F (150C).
Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated. 
Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.

Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.

Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.

Thursday, 14 July 2016

Chicken Doodh Dulari - "Chicken in Milk Gravy"

I saw this recipe on one of the Pakistani News Channel and I knew I wanted to try it out instantly. Doodh Dulari is one of the sweet dishes but I was eager to know how the savoury version and that too of chicken turn out. Trust me when I say that nothing was left when I made it, all plates licked including cooking pan. 

The recipe is by Chef Zakir. I made few changes to the recipe. 

* Chicken leg piece (boneless) ½ kg
* Medium onion (chopped) 1
* Water 1 cup
* Green chili 3-4
* Danedar khoya as required
* Milk ¼ cup
* Garlic (chopped) 4-5 cloves
* Ginger (chopped) 1 medium piece
* Kewra 1 tbsp
* Tomato Paste 
* Tomato puree 1 tbsp
* Fresh cream 2 tbsp
* Ghee 3-4 tbsp
Paste ingredients
* Dry red chili 4-5
* Bay leaves 1
* Cloves 4-5
* Cardamom 2-3
* Water ¼ cup
* Cinnamon 2 medium pieces
* Mustard seeds 1 tsp
* Sesame 1 tsp
* Whole black pepper 1 tsp
* Khushkhash 1 tbsp
* Vinegar 1 tbsp
* Salt to taste

1. Cut the chicken into cubes. Now in a hot water soak 4-5 dry red chili, 1 bay leave and 1 tbsp khushkhash. Now in a juicer blender put 1 tsp mustard seeds, 1 tsp sesame, 1 tsp whole black pepper, 2 pieces of cinnamon, 2-3 cardamom, 1 tbsp vinegar, ¼ cup water, soaked red chili, bay leave and khushkhash, mix it well till it becomes a thick paste. 
2. Marinate the chicken with the paste. Now in a wok heat 3-4 tbsp ghee and put 4-5 chopped garlic, 1 piece chopped ginger and 1 chopped onion, fry them for 3-4 minutes. Then add the marinated chicken with 1 cup water, cover the lid and let it cook. 
3. After 10-12 minutes remove the lid and add 1 tbsp tomato puree, 3-4 green chili, 25 gm khoya, ¼ cup milk and 1 tbsp kewra and salt to taste, cook on high flame. When the ghee comes up the dish is ready to serve.
Serve with Naan, Tandoori Roti or Boiled Rice 

Important Notes:
a) If you don't have khushkhash available replace it with almonds 

Monday, 30 June 2014

Guest Post-Chana Fried Kabab

Its Thirdrd day of Ramadan and here i am wishing All my readers a late Ramadan Mubarak. When Huma asked me to do a guest post on Ramadan for her blog, i was excited as well as nervous as its my First guest post.

To find the Recipe of Chana Fried Kabab please join me over at Huma's blog Gheza-e-Shirin, where she does a Series of Ramadan Recipes with other Bloggers.

Tuesday, 17 June 2014

Minty Mango Juice

This year it's perfect time, for Ramadan to fall in Summer and Summer being Season of Mangoes. The preparations have started in many households to observe the holy month, which mainly includes stocking the daily essentials, preparing and freezing instant fried items. The hustle bustle of people in grocery shops and supermarkets all indicate the joy with which people awaits the month of Ramadan.

Well at my place we have started Pre-Preps of Samosa's and Spring Rolls and freezing them, the kids and elders literally counting days on fingers. Where we get to be awake the whole night throughout the Ramadan enjoying and Doing Ibadah (praying) with the cousins not to forget the yummy food that we have and Sleep the whole day.

I am sharing the Recipe of Mango Juice that i made, which is perfect to make in Ramadan as its quick to make and can be served in both Suhoor or Iftar as it has cooling properties which are gentle on stomach with the natural Ingredients.

Here is how I made it:


2 sliced mangoes

4 to 5 mint leaves

2 tblsp lemon juice

1/2 tsp black salt

2 glasses chilled water

4 tblsp honey (optional)


Blend all ingredients together to a smooth consistency, pour in glasses and serve immediately.

Notes: if your Mangoes are sweeter the omit the honey, if not then you can substitute honey with brown sugar or stevia.


Friday, 30 May 2014

Peri Peri Chicken, Peri Peri Fries & Rice

Grilled peri peri chicken and fries with rice  was lunch yesterday as I was craving for it for so long.
I know everybody have their own recipe for peri peri chicken, here is how I made mine.


For Chicken:
Chicken 1 kg with skin 4 pieces
Soya Sauce 2 tblsp
Black pepper 3/4 tsp
Garlic paste 2 tsp 
Wooster Sauce 2 tblsp 
Oil1/4 cup
Lemon juices 1/4 cup
Salt 1 tsp
Paprika 1 1/2 tsp 
Peri Peri sauce 3 tbsp
Meat tenderiser 1 tsp

For Peri Peri Fries:
medium potatoes 2
Peri peri sauce 4 tblsp
Corn flour 1/2 cup
Salt 1/2 tsp
Black pepper 1 tsp 
Water for boiling
Oil for frying

For Rice:
Oil 1/2 cup
Rice half kg
Salt 1 tblsp
Turmeric 1/2 tsp
Cumin seeds 1/2 tsp
Cloves 2 to 3
Bay leaf 1
Black pepper 8 to 10
Garlic paste 1 tsp 
Ginger paste 1 tsp 
Green chilies 3 to 4 pieces
Onion 1 medium
Tomatoe 1 big
Water for boiling

For chicken
Prick chicken pieces well, marinate chicken with soy sauce, black pepper, garlic paste, Wooster sauce, oil, lemon juice, paprika, peri peri sauce and meat tenderiser for 2 hrs. Grill chicken pieces  in pre heated oven for 20 mins. Remove in frying pan and fry for 10 mins until golden. Place on serving platter and serve with peri peri fries and rice.

For Rice:  
Soak rice for 1/2 n hour, in a cooking pot take oil, add cumin and fry till it crackles add onion, add black pepper, cloves, cinnamon, bay leaf fry Untill onion becomes light brown. Add tomatoes, turmeric , salt and cook further for 5 mins, when masala leaves oil on sides add water add rice and cook on high flame. The tip here is after adding rice water should be 1 inch above rice in pot. Cook for 10 to 15 mins. Now take a flat pan and keep the pot on it and on low flame keep the rice on dum for 5 mins. Serve garnished with your choice of nuts.

For fries: 
Cut potatoes in thick juliennes and boil for 5 mins. Dry the potatoes on kitchen towel coat in corn flour and deep fry it till golden brown. Drain on kitchen towel. Add salt, blackpepper and peri peri sauce. Serve with chicken and rice.

Friday, 11 April 2014

Less than 10 Minutes Dessert

So we were again at sisters get together here is what I made quickly "Less than 10  minutes dessert" 


2 packets chocolate chip cookies
1 small tub of vanilla ice cream
Any chocolate @ hand 
Chocolate Syrup

Method :
Crush the biscuits coarsely.

Add in tub of ice cream and mix both together.

Add chocolate syrup and add crushed chocolate on top and refrigerate until your guests come.