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The RazEats Cookbook

Turn the pages of 69 home recipes, from Pakistani and Indian classics to desserts and international favourites. Every recipe has a video to cook along with.

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The same recipes as the flip book, grouped by chapter. Open a chapter to read its recipes.

01 Pakistani and Indian Classics 11 recipes

Jhatpat Aloo Palak

A quick everyday curry of potatoes and spinach cooked with onion and tomato, eaten with roti or paratha.

Serves: 4 servings · Prep: 15 min · Cook: 25 min

Ingredients
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 2 tomatoes, chopped
  • 3 medium potatoes (about 400 g), diced
  • 500 g spinach (palak), washed and chopped
  • 2 green chillies, slit
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 1/2 tsp garam masala
Method
  1. Heat the oil in a pan on medium heat and crackle the cumin seeds for 20 seconds.
  2. Add the onion and garlic and fry for 4 minutes until golden.
  3. Add the tomatoes, turmeric, coriander, red chilli and salt. Cook for 4 to 5 minutes until the tomatoes soften and the oil separates.
  4. Add the potatoes and 1/2 cup water. Cover and cook on low heat for 8 minutes.
  5. Stir in the spinach and green chillies. Cook uncovered for 5 to 6 minutes until the spinach wilts and the potatoes are tender when pierced.
  6. Sprinkle over the garam masala, mix and serve hot.

Good to know: Cut the potatoes into small, even cubes so they cook at the same speed as the spinach.

Watch the Jhatpat Aloo Palak video on YouTube

Tadka Daal Moong Masoor

A comforting daal of split moong and masoor finished with a sizzling garlic and chilli tadka, eaten with roti or rice at lunch or dinner.

Serves: 4 servings · Prep: 10 min · Cook: 35 min

Ingredients
  • 100 g moong daal (split yellow), about 1/2 cup
  • 100 g masoor daal (red lentils), about 1/2 cup
  • 750 ml water, about 3 cups
  • 1/2 tsp turmeric powder
  • 1 tsp salt, or to taste
  • 1 medium tomato, chopped
  • 1 green chilli, slit
  • For the tadka
  • 3 tbsp oil or ghee
  • 1 tsp cumin seeds (zeera)
  • 4 garlic cloves, finely chopped
  • 1 medium onion, thinly sliced
  • 2 dried red chillies
  • 1 tsp red chilli powder
  • 2 tbsp chopped fresh coriander, to finish
Method
  1. Wash both daals in several changes of water until the water runs mostly clear. Drain well.
  2. Put the daals, water, turmeric, salt, tomato and green chilli in a pot. Bring to a boil and skim off the foam.
  3. Cover and simmer on low heat for 25 to 30 minutes, stirring now and then, until the daals are completely soft.
  4. Whisk or mash the daal lightly with a spoon. Add a splash of hot water if it is too thick; it should be pourable like thick soup.
  5. Heat the oil or ghee in a small pan on medium heat. Add the cumin and let it sizzle for 10 seconds.
  6. Add the garlic and onion and fry for 3 to 4 minutes until golden brown.
  7. Add the dried red chillies and chilli powder, stir for 10 seconds, then pour the sizzling tadka straight over the daal.
  8. Cover for 2 minutes, stir in the coriander and serve hot.

Good to know: Add the chilli powder to the oil off the flame or for only a few seconds so it does not burn and turn bitter.

Watch the Tadka Daal Moong Masoor video on YouTube

Yakhni Pulao

A simple, delicious beef yakhni pulao with a fragrant spiced broth.

Ingredients
  • For the yakhni (broth)
  • 1 kg beef (bone-in preferred)
  • 2 jugs of water
  • 3 medium onions (peeled, whole)
  • 1 small piece of ginger
  • 1 whole garlic bulb
  • 5 to 6 green chilies
  • 1 to 2 tbsp black peppercorns
  • 8 to 9 dried round red chilies
  • 1 1/2 tbsp salt
  • 1 1/2 tbsp coriander seeds
  • 1 1/2 tbsp cumin seeds (zeera)
  • A few whole spices: nutmeg (jaiphal), mace (javitri), cinnamon stick (darchini), cloves (laung), star anise (badiyan) and big cardamom (bari elaichi)
  • For the pulao
  • 1 kg basmati rice (washed and soaked)
  • 1/4 cup cooking oil
  • 2 medium onions, thinly sliced
  • 1 large tomato, chopped
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp black pepper powder
  • A pinch of red chili powder (optional)
  • 2 to 3 cloves (laung)
  • 1 1/2 tsp cumin seeds (zeera)
  • 1 to 2 bay leaves (tej patta)
  • 1 to 2 big and small cardamoms
  • 1/2 cup yogurt
  • 5 to 6 green chilies
  • Fried onions (reserved from earlier)
Method
  1. Prepare the yakhni (broth)
  2. In a pressure cooker, add the beef, water, whole onions, ginger, whole garlic bulb, green chilies, black peppercorns, red chilies, salt, coriander seeds, cumin seeds and all the whole spices.
  3. Bring to a boil and skim off any scum that rises to the surface.
  4. Cover and cook on a high flame for 20 minutes (or until the beef is tender).
  5. Carefully remove the garlic and meat from the yakhni and set them aside.
  6. Strain the yakhni and discard the remaining solids. Reserve the broth for cooking the rice.
  7. Prepare the pulao
  8. In a deep pot, heat 1/4 cup of cooking oil. Add the 2 sliced onions and fry until golden brown.
  9. Remove half of the fried onions and set them aside for garnish.
  10. Add the cooked whole garlic from the yakhni and sauté for a minute.
  11. Add the chopped tomato, turmeric powder, black pepper powder, red chili powder (if using), cumin seeds, cloves, bay leaves and cardamoms.
  12. Stir well and cook until the tomato softens and the oil separates from the masala.
  13. Add 1/2 cup yogurt and continue cooking until the oil surfaces again.
  14. Add the cooked beef to the pot and mix well with the masala.
  15. Cook the rice
  16. Add the reserved yakhni to the pot with the beef and bring to a boil. Cook for 2 to 3 minutes to let the flavors combine.
  17. Drain the soaked rice and add it to the pot. Cook on a high flame until the water dries out and the rice is nearly cooked.
  18. Lower the heat and sprinkle the reserved fried onions and green chilies on top.
  19. Cover the pot and steam (dum) for 10 to 12 minutes on a low flame.
  20. Serve
  21. Fluff the rice gently and serve hot with yogurt or raita.

Watch the Yakhni Pulao video on YouTube

Chicken Malai Kabab

Moist, flavorful malai chicken kababs with a delicate balance of spices and a melt-in-the-mouth texture. A perfect starter or snack.

Marinate: 1 hour

Ingredients
  • For the chicken marination
  • 1/2 kg boneless chicken, cut into small pieces
  • 7 to 8 green chilies, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon coriander powder
  • 1/2 cup yogurt
  • 1/4 cup cooking oil
  • 1/2 tablespoon salt
  • For the kabab mixture
  • 3 potatoes, boiled and mashed
  • 1/2 tablespoon black pepper powder
  • 1/2 tablespoon red chili flakes
  • 1/2 tablespoon garam masala
  • 1/2 cup cheese, grated
  • 1/4 cup fresh cream
  • 1/4 tablespoon salt
  • Chopped coriander leaves
  • For coating and frying
  • 2 eggs, beaten
  • Bread crumbs
  • Cooking oil, for frying
Method
  1. In a mixing bowl, combine all the ingredients for the chicken marination. Mix well and marinate for 1 hour.
  2. Cook the marinated chicken until it is dry.
  3. Grind the cooked chicken in a grinder.
  4. In a large mixing bowl, add the ground chicken, mashed potatoes, black pepper powder, red chili flakes, garam masala, cheese, fresh cream, salt and chopped coriander. Mix well.
  5. Shape the mixture into rounded kababs.
  6. Dip each kabab into the beaten egg, then coat with bread crumbs.
  7. Heat cooking oil in a pan and fry the kababs until they are golden brown and crispy.

Watch the Chicken Malai Kabab video on YouTube

Matar Pulao

A simple, fragrant pulao with green peas and whole spices.

Steam: 10 to 12 min

Ingredients
  • 1/2 kg rice, washed and soaked for 30 minutes
  • 1/2 cup cooking oil
  • Whole spices (sabit garam masala)
  • 2 medium onions, sliced
  • 1 tablespoon ginger-garlic paste (adrak lehsan)
  • 2 medium tomatoes, chopped
  • 1 cup peas
  • 1 1/2 tablespoons salt
  • 1/2 tablespoon red chili flakes
  • 1/2 tablespoon turmeric powder (haldi)
  • 4 to 5 green chilies, chopped
  • 3 glasses of water
Method
  1. In a pot, heat the cooking oil and add the whole spices. Let them sizzle for a few seconds.
  2. Add the sliced onions and fry until they turn light brown.
  3. Add the ginger-garlic paste and sauté for a minute.
  4. Add the chopped tomatoes and cook until they become soft and mushy.
  5. Add the peas, salt, red chili flakes, turmeric powder and green chilies. Fry for 1 to 2 minutes.
  6. Add the water and cover the pot until it comes to a boil.
  7. Add the soaked rice to the pot. Cook, covered, until the water level reduces.
  8. Now cover the pot and let it steam on a low flame for 10 to 12 minutes.
  9. Your matar pulao is ready to enjoy.

Watch the Matar Pulao video on YouTube

Spicy Chicken Tikka

Bold flavors and a smoky aroma: chicken marinated in spices and yogurt, with a slightly charred, crispy exterior. Serve as an appetizer or main course.

Marinate: 1 hour with smoke · Cook: 10 to 12 min per side

Ingredients
  • 3 chicken pieces (whole, slightly cut with a knife)
  • For the marinade
  • 4 to 5 tablespoons yogurt
  • 1 tablespoon ginger garlic paste
  • 2 to 3 tablespoons lemon juice
  • 1/2 tablespoon chaat masala
  • 3 tablespoons tikka masala
  • 1/2 tablespoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon food color
  • 1/2 teaspoon garam masala
  • 1/2 tablespoon coriander powder
  • 4 tablespoons cooking oil
Method
  1. In a mixing bowl, combine all the marinade ingredients. Mix well to form a smooth paste.
  2. Make slight cuts on the chicken pieces with a knife. This helps the marinade penetrate the meat.
  3. Place the chicken in a separate bowl and coat it completely with the paste.
  4. Transfer the marinated chicken to a large pan. To add a smoky flavor, place a smoking coal coil in the pan with the chicken and let it marinate with the smoke for one hour.
  5. After one hour, remove the coil. Add any remaining marinade paste to the pan.
  6. Cover the pan and cook the chicken on a low flame for about 10 to 12 minutes on each side, until it is fully cooked with a delicious charred exterior.
  7. Serve as an appetizer or with your favorite side dishes.

Watch the Spicy Chicken Tikka video on YouTube

Shami Kabab

A South Asian favourite of minced beef, chana dal and aromatic spices, fried until crispy outside and tender inside.

Cook: 45 min, then shallow fry

Ingredients
  • 500 g chana dal (split Bengal gram)
  • 1 kg beef (boiled and minced)
  • 4 medium onions, finely chopped
  • 15 to 18 red round chilies (adjust to your spice preference)
  • 2 tablespoons cumin seeds (zeera)
  • 2 tablespoons garam masala
  • 2 tablespoons salt (adjust to taste)
  • 4 tablespoons dried coriander
  • 3 tablespoons ginger garlic paste
  • 3 medium potatoes
  • 1 1/2 jugs of water
  • To mix in later
  • 6 to 7 green chilies, chopped
  • Chopped green coriander
  • 2 medium onions, chopped
  • Cooking oil, for shallow frying
Method
  1. In a large pot, combine the chana dal, minced beef, chopped onions, red round chilies, cumin seeds, garam masala, salt, dried coriander, ginger garlic paste and potatoes. Add 1 1/2 jugs of water.
  2. Cover the pot and cook on a low flame for 45 minutes, or until the meat and lentils are fully cooked and the mixture is tender.
  3. Remove from the heat and allow the mixture to cool.
  4. After cooling, grind it until well combined and it forms a smooth paste.
  5. Add the chopped green chilies, green coriander and chopped onions to the ground mixture. Mix everything thoroughly.
  6. Using your hands, shape the mixture into round patties or kababs, as big or small as you like.
  7. Heat cooking oil in a frying pan over medium heat, with enough oil to shallow fry the kababs.
  8. Place the kababs in the hot oil and fry until golden brown on both sides, about 3 to 4 minutes per side.
  9. Remove and place on a plate lined with paper towels to drain.
  10. Serve hot with mint chutney, tamarind sauce or your favorite dip.

Watch the Shami Kabab video on YouTube

Bombay Chicken Biryani

A flavorful, aromatic rice dish with tender chicken, potatoes, fragrant spices and long-grain rice.

Steam: 10 to 15 min

Ingredients
  • For the gravy
  • 1 cup oil
  • 2 medium onions, thinly sliced
  • 750 g chicken, mixed pieces
  • 1 1/2 tablespoons ginger-garlic paste
  • 2 medium tomatoes, chopped
  • 4 medium potatoes, peeled and halved
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 3 tablespoons biryani masala
  • 1 tablespoon garam masala
  • 1 tablespoon salt
  • 1 small cup tamarind extract
  • 1 cup yogurt
  • 5 to 6 green chilies, slit
  • Juice of 1 lemon
  • Water, as needed
  • For the rice
  • 6 glasses of water
  • Whole garam masala (cinnamon stick, cloves, cardamom pods)
  • 2 tablespoons cooking oil
  • 3 tablespoons salt
  • 1 kg basmati rice, washed and soaked for 30 minutes
  • For assembling
  • 2 tablespoons cooking oil
  • Boiled rice (from the rice preparation)
  • Yellow food color, as needed
  • Tomato slices
  • Lemon slices
  • Fresh mint leaves
  • Water
Method
  1. The gravy
  2. Heat the oil in a deep pot. Add the sliced onions and sauté until golden brown.
  3. Add the chicken pieces and ginger-garlic paste. Sauté until the chicken changes color.
  4. Stir in the chopped tomatoes and cook until they soften.
  5. Add the halved potatoes, red chili powder, coriander powder, cumin powder, biryani masala, garam masala and salt. Mix well.
  6. Pour in the tamarind extract, yogurt, slit green chilies and lemon juice. Mix the gravy well.
  7. Cover and cook on a low flame for 10 to 12 minutes until the chicken and potatoes are cooked through. Add water if needed to keep the gravy consistency.
  8. The rice
  9. In a deep pot, bring the water to a boil. Add the whole garam masala and cooking oil.
  10. Cover the pot and allow it to boil. Add the salt.
  11. Drain the soaked rice and add it to the boiling water. Cook until the rice is 3/4 done. Drain and set aside.
  12. Assemble
  13. Grease a deep pot with cooking oil. Spread a layer of boiled rice at the bottom.
  14. Sprinkle yellow food color over the rice and place tomato and lemon slices.
  15. Pour a layer of the prepared gravy over the rice. Add another layer of boiled rice on top.
  16. Sprinkle yellow food color, mint leaves and tomato slices. Add 1/2 cup of water for steam cooking.
  17. Cover the pot and steam cook on a low flame for 10 to 15 minutes so the flavors combine.
  18. Finish
  19. Remove from the heat and let it rest for a few minutes. Gently fluff the rice with a fork, being careful not to break the grains.
  20. Serve hot with raita or salad.

Watch the Bombay Chicken Biryani video on YouTube

Chana Pulao

A flavorful, filling rice dish made with basmati rice and chickpeas, popular across South Asia.

Cook: 15 to 20 min on low heat

Ingredients
  • 1 kg basmati rice
  • 1/2 kg cooked chickpeas (canned, or cooked from dried)
  • 1 large onion, thinly sliced
  • Tomato, chopped
  • 4 to 5 green chilies, slit (adjust to your spice preference)
  • Whole spices: cumin seeds, cloves, green cardamom pods, bay leaf and cinnamon stick
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt, to taste
  • Ghee or oil
  • Fresh coriander leaves, chopped, for garnish
Method
  1. Wash the basmati rice in cold water until the water runs clear. Soak the rice for 20 to 30 minutes, then drain.
  2. Heat ghee or oil in a large pot over medium heat. Add the cumin seeds, cloves, green cardamom pods, bay leaf and cinnamon stick. Cook for a minute or until aromatic.
  3. Add the sliced onions and cook until they turn golden brown.
  4. Stir in the turmeric powder, coriander powder, red chili powder and salt. Mix well to coat the onions with the spices.
  5. Add the chopped tomato and green chilies. Cook for another couple of minutes until the raw smell disappears.
  6. Add the cooked chickpeas and stir to combine with the spices.
  7. Add water for the rice. The amount depends on the rice you use, so adjust the water and the salt at this stage.
  8. Drain the soaked rice and add it to the pot. Gently stir to coat the rice with the spices and chickpeas.
  9. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and cook on low heat until the rice is cooked and the water is absorbed (about 15 to 20 minutes).
  10. Fluff the rice gently with a fork to separate the grains. Garnish with chopped coriander.
  11. Serve hot with yogurt, raita or any side dish of your choice.

Watch the Chana Pulao video on YouTube

Chicken Degi Korma

Chicken degi korma is a rich chicken curry cooked in yogurt, fried onion and ghee, served with naan or roti at family dinners.

Serves: 5 servings · Prep: 20 min · Cook: 50 min

Ingredients
  • 1 kg chicken, cut into pieces on the bone
  • 150 g ghee or 3/4 cup oil mix
  • 3 large onions, thinly sliced
  • 200 g yogurt (3/4 cup), whisked
  • 2 tbsp ginger garlic paste
  • 2 tsp coriander powder
  • 1.5 tsp red chilli powder
  • 1/2 tsp turmeric
  • 2 tsp salt, or to taste
  • 4 green cardamoms and 4 cloves
  • 1 small cinnamon stick
  • 1 tsp garam masala
  • 3 green chillies, slit
  • Fresh coriander and ginger strips to garnish
Method
  1. Heat the ghee in a heavy pot on medium heat. Fry the onions for 12 to 15 minutes until deep golden brown. Remove half and set aside.
  2. In the same pot, add the whole spices and the chicken. Fry on high heat for 5 minutes until the chicken turns white.
  3. Add the ginger garlic paste, coriander powder, chilli powder, turmeric and salt. Fry for 3 to 4 minutes.
  4. Lower the heat. Add the yogurt slowly, stirring constantly, to stop it from splitting. Cook for 5 minutes.
  5. Cover and cook on low heat for 25 to 30 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink and the ghee floats on top.
  6. Crush the reserved fried onion and stir it in with the garam masala and green chillies. Cook for 5 minutes.
  7. Garnish with coriander and ginger and serve hot.

Good to know: Add the yogurt on low heat and keep stirring, or it will split. Let the fried onion brown well for the deep colour.

Watch the Chicken Degi Korma video on YouTube

Kadhi Pakora

Kadhi pakora is a tangy yogurt and besan curry with soft fried fritters, eaten with plain rice or roti for lunch.

Serves: 5 servings · Prep: 25 min · Cook: 45 min

Ingredients
  • For the pakoras
  • 1 cup besan (gram flour)
  • 1 small onion, finely chopped
  • 1 green chilli, chopped
  • 1/2 tsp salt
  • Oil for deep frying
  • For the kadhi
  • 1 cup sour yogurt (250 g)
  • 1/2 cup besan
  • 5 cups water
  • 1/2 tsp turmeric
  • 1.5 tsp salt
  • 1 tsp red chilli powder
  • For the tarka
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 3 dried red chillies and 6 to 8 curry leaves
  • 1 tsp ginger garlic paste
Method
  1. Mix the pakora ingredients with 3 to 4 tbsp water into a thick batter. Heat oil on medium; fry spoonfuls for 4 to 5 minutes until golden. Take care with hot oil. Drain and set aside.
  2. Whisk the yogurt, 1/2 cup besan, turmeric, salt and chilli powder with the water until completely smooth with no lumps.
  3. Pour into a pot and bring to a boil on medium heat, stirring constantly.
  4. Lower the heat and simmer uncovered for 25 to 30 minutes, stirring often, until the kadhi thickens and the raw besan smell is gone.
  5. Add the fried pakoras and simmer for 5 minutes so they soften.
  6. For the tarka, heat the oil and fry the cumin, red chillies, curry leaves and ginger garlic paste for 30 seconds. Pour over the kadhi and serve.

Good to know: Stir the kadhi constantly until it boils to avoid lumps and splitting. Sour yogurt gives the best tangy taste.

Watch the Kadhi Pakora video on YouTube

02 Street Food and Ramzan Snacks 8 recipes

Fried Chicken Strips

Crispy chicken strips with a seasoned flour coating, a favourite Ramzan treat.

Serves: 3 to 4 · Prep: 30 min · Cook: 12 min

Ingredients
  • For the marination
  • 1/2 kg chicken, cut into long strips
  • 2 tbsp lemon juice
  • 1/2 tbsp ginger powder
  • 1/2 tbsp garlic powder
  • 1 tsp red chili powder
  • 1/2 tbsp red chili flakes
  • 1/2 tbsp oregano
  • 1 tsp black pepper powder
  • 1/2 tbsp salt
  • 1 tbsp soy sauce
  • 1 tbsp chili sauce
  • For the coating
  • 1 cup all-purpose flour
  • 1/2 cup corn flour
  • 2 tbsp tikka masala
  • Chilled water, for dipping
  • For frying
  • Cooking oil, as needed
Method
  1. Marinate the chicken
  2. In a bowl, add the chicken strips. Mix in the lemon juice, ginger powder, garlic powder, red chili powder, red chili flakes, oregano, black pepper, salt, soy sauce and chili sauce.
  3. Coat well, cover and let it marinate for 15 to 20 minutes.
  4. Prepare the coating
  5. In a separate bowl, mix the all-purpose flour, corn flour and tikka masala.
  6. Coat
  7. Take each marinated chicken strip and coat it in the seasoned flour mixture.
  8. Dip it into chilled water, then coat it again in the flour mixture for a crispy texture.
  9. Fry
  10. Heat oil in a pan over low-medium heat. Add the strips one by one and fry for 10 to 12 minutes, or until golden brown.
  11. Remove from the pan, drain the excess oil and serve hot with chili ketchup or garlic mayo.

Watch the Fried Chicken Strips video on YouTube

Special Dahi Chana Chaat

Dahi chana chaat is a tangy, cooling mix of chickpeas, yogurt and chutneys, a popular snack at iftar.

Serves: 4 servings · Prep: 15 min · Cook: 10 min

Ingredients
  • 400 g boiled chickpeas, about 2 cups
  • 1 large potato, boiled and diced
  • 300 g plain yogurt, whisked smooth, about 1 1/4 cups
  • 1 onion, finely chopped
  • 1 tomato, diced
  • 1 green chilli, chopped
  • 1 tsp chaat masala
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp salt
  • 3 tbsp imli (tamarind) chutney
  • 2 tbsp mint chutney
  • 2 tbsp chopped coriander
Method
  1. Boil the potato until just tender, about 10 minutes, then cool and dice.
  2. Drain the chickpeas and toss them with the potato, onion, tomato, green chilli and salt.
  3. Whisk the yogurt with a spoon of cold water and a pinch of salt until it pours easily.
  4. Spread the chickpea mixture in a bowl and pour the yogurt over it.
  5. Drizzle with the imli and mint chutneys.
  6. Sprinkle with the chaat masala, cumin and red chilli powder, then finish with coriander.
  7. Serve at once.

Good to know: Keep everything chilled and assemble just before eating so the yogurt stays thick and the chickpeas stay firm.

Watch the Special Dahi Chana Chaat video on YouTube

Daal Maash Dahi Baray

Daal maash dahi baray are fried urad daal dumplings soaked in spiced yogurt, a favourite chaat at Ramzan and Eid.

Serves: Makes about 20 baray · Prep: 25 min · Cook: 20 min

Ingredients
  • 200 g dhuli maash (split skinned urad daal), about 1 cup
  • 1 tsp grated ginger
  • 2 green chillies, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 pinch baking soda
  • Oil, for deep frying
  • 500 g plain yogurt, about 2 cups
  • 1 tsp sugar
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 3 tbsp imli chutney
  • 1/2 tsp red chilli powder
  • 2 tbsp chopped coriander
Method
  1. Drain the soaked daal and grind with very little water to a thick, fluffy batter. Beat it by hand for 3 minutes to add air.
  2. Mix in the ginger, green chillies, cumin seeds, salt and baking soda.
  3. Heat the oil over medium heat. Take care, as hot oil spits. Drop in spoonfuls of batter and fry for 4 to 5 minutes until golden.
  4. Drain the baray, then soak them in a bowl of warm salted water for 10 minutes. Gently squeeze out the water.
  5. Whisk the yogurt with the sugar, a pinch of salt and a splash of water.
  6. Arrange the baray in a dish and pour the yogurt over them.
  7. Top with the cumin, chaat masala, red chilli, imli chutney and coriander.

Good to know: Soak the daal in water for 4 hours before grinding. Test one drop of batter in water; if it floats, it is ready.

Watch the Daal Maash Dahi Baray video on YouTube

Chicken Kachori

Crispy fried kachoris stuffed with a creamy chicken and vegetable filling, made with frozen parathas.

Ingredients
  • For the chicken filling
  • 250 g boneless chicken
  • 1/2 tbsp salt
  • 1/2 tbsp red chili flakes
  • 1/2 tbsp red chili powder
  • 1 tbsp chili sauce
  • 1 tbsp mustard sauce
  • Juice of 1/2 lemon
  • 3 to 4 tbsp cooking oil
  • 1/2 tbsp ginger garlic paste
  • 1 medium onion, chopped
  • 1 cup cabbage, shredded
  • 1 medium capsicum, chopped
  • 1 tbsp black pepper
  • 3 tbsp mayonnaise
  • To assemble and fry
  • Frozen parathas, as required
  • Cheese (optional)
  • Water, for sealing
  • Oil, for frying
Method
  1. Prepare the chicken filling
  2. In a bowl, mix the chicken, salt, red chili flakes, red chili powder, chili sauce, mustard sauce and lemon juice.
  3. Heat the oil in a pan, add the ginger garlic paste and sauté briefly.
  4. Add the chicken mixture and cook until the chicken is tender.
  5. Mix in the chopped onion, cabbage, capsicum, black pepper and mayonnaise. Cook until all the ingredients are well combined and cooked. Set aside to cool.
  6. Assemble the kachori
  7. Take a frozen paratha and slightly thaw it for easy folding.
  8. Place a spoonful of the chicken mixture in the center. Add cheese if desired.
  9. Brush the edges with water to help seal the dough.
  10. Fold the paratha into a kachori shape (round or semi-circle) and press the edges to seal.
  11. Fry
  12. Heat oil in a deep frying pan over medium heat. Fry the kachoris until golden brown on both sides.
  13. Remove and place on a paper towel to drain the excess oil.
  14. Serve hot with chutney, ketchup or a yogurt dip.

Watch the Chicken Kachori video on YouTube

Aloo ki Kachori

Quick, crispy potato kachoris, a Ramzan favourite.

Ingredients
  • 3 medium boiled potatoes (mashed)
  • 2 green chilies, chopped
  • A handful of coriander leaves, chopped
  • 1 large onion, finely chopped
  • 1/2 cup flour
  • 1 teaspoon cumin seeds
  • 1/2 tablespoon chili flakes
  • 1/2 tablespoon salt (or to taste)
  • A pinch of carom seeds (ajwain)
  • 1 teaspoon oil (for softness)
  • Oil, for frying
Method
  1. In a mixing bowl, combine the mashed potatoes, green chilies, coriander leaves and chopped onion.
  2. Add the flour, cumin seeds, chili flakes, salt and carom seeds. Mix well.
  3. Add a little oil and knead the mixture into a soft dough.
  4. Make small balls from the dough and roll them into round shapes.
  5. Heat oil in a pan and fry the kachoris on a medium flame until golden brown and crispy.
  6. Remove from the oil and drain on paper towels.
  7. Serve hot with chutney or yogurt.

Watch the Aloo ki Kachori video on YouTube

Crispy Chicken Skewers

Mini chicken tikka skewers with onion and capsicum, coated in crispy bread crumbs.

Ingredients
  • 300 g chicken breast, cut into cubes
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tikka masala (or your preferred seasoning)
  • 1/2 tablespoon black pepper
  • 1 teaspoon ginger garlic paste
  • 1/2 tablespoon salt
  • Onion, sliced
  • Capsicum (bell pepper), sliced
  • 1 egg
  • 1/2 tablespoon red chili flakes
  • Bread crumbs
  • Oil, for frying
Method
  1. In a mixing bowl, combine the chicken cubes with the vinegar, lemon juice, chili sauce, soy sauce, tikka masala, black pepper, ginger garlic paste and salt. Mix well so the chicken is evenly coated.
  2. Add the sliced onions and capsicum and mix until the vegetables are coated with the marinade too.
  3. In another bowl, beat the egg and add the red chili flakes. Mix well. Place the bread crumbs in a separate bowl.
  4. Thread a chicken cube, then an onion slice, then a capsicum slice onto a toothpick or skewer. Repeat until all the skewers are assembled.
  5. Dip each skewer into the egg mixture, then roll it in the bread crumbs until fully covered.
  6. Heat oil in a deep pan over a low flame.
  7. Once the oil is hot, carefully add the skewers. Fry until golden brown and crispy on all sides, turning occasionally to cook evenly.
  8. Remove and place on a plate lined with paper towels to drain.
  9. Serve hot with your favorite dipping sauce.

Watch the Crispy Chicken Skewers video on YouTube

Chicken Spring Rolls

Crispy spring rolls with a chicken and vegetable filling. Make and freeze them for Ramzan.

Ingredients
  • 3 to 4 tablespoons cooking oil
  • 1 tablespoon ginger garlic paste
  • 2 medium onions, chopped
  • 300 g boneless chicken, finely chopped
  • 1 tablespoon black pepper powder
  • 1 tablespoon red chilli powder
  • 1 tablespoon salt
  • 1 tablespoon chilli sauce
  • 1 tablespoon soya sauce
  • 5 to 6 green chillies, sliced
  • 1/4 cup water
  • 1/2 cup peas
  • 3 medium capsicums, chopped
  • 3 to 4 carrots, chopped
  • 1 cabbage, chopped
  • 1 teaspoon black pepper powder (for the vegetables)
  • Roll patti (spring roll wrappers)
  • Oil, for frying
Method
  1. Make the filling
  2. Heat the cooking oil in a pan over medium heat. Add the ginger garlic paste and sauté until fragrant.
  3. Stir in the chopped onions and cook until translucent.
  4. Add the chopped chicken. Season with the black pepper powder, red chilli powder and salt.
  5. Mix in the chilli sauce, soya sauce and sliced green chillies.
  6. Pour in 1/4 cup of water, cover and cook on low heat for 4 to 5 minutes.
  7. Add the peas, capsicums, carrots and cabbage. Sprinkle over the 1 teaspoon of black pepper, cover and cook on low heat for another 2 to 3 minutes until the vegetables are tender.
  8. Roll and fry
  9. Place a portion of the filling on each roll patti. Roll tightly, sealing the edges with water to secure the filling.
  10. Heat oil in a deep pan and fry the rolls until golden brown and crispy.
  11. Drain on a paper towel and serve hot with your favorite dipping sauce.

Watch the Chicken Spring Rolls video on YouTube

Aloo Samosa

Crispy samosas filled with spiced mashed potato, a Ramadan favourite.

Ingredients
  • For the filling
  • 1/2 cup cooking oil
  • 1 1/2 tbsp ginger-garlic paste
  • 1/3 cup green chili, finely chopped
  • 1 tbsp cumin seeds
  • 1 tbsp dry coriander powder
  • 1 1/2 tbsp red chili powder
  • 1 tbsp turmeric powder
  • 1 tbsp black pepper powder
  • 1 1/2 tbsp salt (adjust to taste)
  • 1 teaspoon garam masala
  • 1 1/2 kg boiled potatoes, peeled and mashed
  • 1 teaspoon kalonji (nigella seeds)
  • 1 cup fresh coriander leaves, finely chopped
  • To assemble
  • Samosa patti (pastry sheets)
  • Maida (all-purpose flour) batter, for sealing
  • Oil, for frying
Method
  1. Prepare the potato filling
  2. Heat the cooking oil in a pan. Add the cumin seeds and let them splutter.
  3. Add the ginger-garlic paste and sauté until the raw smell disappears.
  4. Add the chopped green chili and cook until softened.
  5. Mix in the coriander powder, red chili powder, turmeric powder, black pepper powder, salt and garam masala. Stir well.
  6. Add the mashed potatoes, kalonji and fresh coriander. Cook for 1 to 2 minutes so the flavors combine. Set aside to cool.
  7. Assemble the samosas
  8. Take a samosa patti and fold it into a cone shape, sealing the edge with maida batter.
  9. Fill the cone with the potato masala, then seal the open edge to make a triangle.
  10. Fry
  11. Heat oil in a deep pan and fry the samosas until golden brown and crispy.
  12. Drain on a paper towel and serve hot with mint chutney or tamarind sauce.

Watch the Aloo Samosa video on YouTube

03 International Favourites 12 recipes

Homemade Pizza without Oven

A homemade chicken pizza cooked on the stovetop in a covered pan, for those without an oven.

Serves: 2 pizzas, 4 servings · Prep: 25 min · Cook: 20 min

Ingredients
  • 300 g plain flour, about 2 1/2 cups
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp oil
  • 180 ml warm water, about 3/4 cup
  • 5 tbsp pizza sauce
  • 150 g mozzarella cheese, grated
  • 100 g cooked chicken, shredded
  • 1/2 capsicum, sliced
  • 1 small onion, sliced
  • 8 black olives, sliced
  • 1 tsp dried oregano
Method
  1. Mix the flour, yeast, sugar and salt. Add the oil and warm water and knead for 8 minutes into a soft, smooth dough. Cover and let it rise until doubled.
  2. Punch down the dough, divide in two and roll each into a 20 cm round.
  3. Heat a heavy non-stick pan or kadhai on low heat. Place a pizza base in the greased pan and cook, covered, for 3 to 4 minutes until the underside is set and lightly golden.
  4. Flip the base. Spread on the sauce, then top with the chicken, capsicum, onion, olives and cheese.
  5. Cover the pan and cook on low heat for 6 to 8 minutes until the cheese melts and the base is crisp underneath.
  6. Sprinkle with oregano, slice and serve hot.

Good to know: Let the dough rise for about 1 hour in a warm spot. Keep the heat low so the base cooks through without burning.

Watch the Homemade Pizza without Oven video on YouTube

Chicken Steak with White Garlic Sauce

A juicy, flavorful restaurant-style chicken steak with a creamy white garlic sauce, served with sautéed vegetables.

Ingredients
  • For the chicken steak
  • 2 pieces boneless chicken (butterflied)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ginger-garlic paste
  • 1/2 tbsp soya sauce
  • 1/2 tbsp pizza sauce
  • 1 tsp chili flakes
  • 1 tsp oregano
  • 1/2 tbsp vinegar
  • 2 tbsp cooking oil
  • For the sautéed vegetables
  • 1 potato, sliced
  • 1/2 capsicum, sliced
  • 1 carrot, sliced
  • 1/2 cup green peas
  • 1 tbsp butter
  • For the white garlic sauce
  • 3 tbsp butter
  • 1/2 tbsp chopped garlic
  • 2 tbsp flour
  • 1 cup milk
  • 1 tsp chili flakes
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
Method
  1. Marinate the chicken
  2. Mix all the marinade ingredients and coat the chicken well. Let it rest for 30 minutes.
  3. Cook the chicken
  4. Heat the oil in a pan and cook the chicken for 10 to 15 minutes per side on a low-medium flame. Set aside.
  5. Prepare the vegetables
  6. Sauté the potatoes, capsicum, carrots and peas in butter for 5 to 7 minutes.
  7. Make the white garlic sauce
  8. Sauté the garlic in butter, add the flour, then slowly mix in the milk. Cook until thick, then add the seasonings.
  9. Serve
  10. Pour the creamy sauce over the chicken steak and serve with the vegetables.

Watch the Chicken Steak with White Garlic Sauce video on YouTube

Chicken Shawarma Pocket, Bread Pocket and Wrap

Three ways to serve spiced shawarma chicken: stuffed in a pita pocket, a bread pocket and a rolled wrap, popular as a snack or light dinner.

Serves: 4 servings · Prep: 30 min · Cook: 25 min

Ingredients
  • For the chicken
  • 500 g boneless chicken, thinly sliced
  • 1 tsp salt, 1 tsp paprika, 1 tsp cumin powder
  • 1/2 tsp black pepper, 1/2 tsp garam masala
  • 3 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp garlic paste
  • 2 tbsp oil
  • For the garlic sauce
  • 4 tbsp mayonnaise
  • 3 tbsp yogurt, 1 tsp garlic paste, 1 tsp lemon juice
  • To assemble
  • 4 pita breads, 4 slices of bread and 4 flour tortillas
  • Lettuce, cucumber and tomato, sliced; fries, optional
Method
  1. Chicken and sauce
  2. Marinate the chicken with the spices, yogurt, lemon juice, garlic and oil for at least 30 minutes.
  3. Cook in a hot pan on high heat for 8 to 10 minutes, stirring, until browned and cooked through with no pink inside. Whisk the sauce ingredients together.
  4. Shawarma pocket
  5. Warm a pita, cut it open along one side and spread sauce inside. Fill with chicken, vegetables and fries, and serve.
  6. Bread pocket
  7. Cut the crusts off two bread slices, spread with sauce, add chicken and vegetables, and seal the edges by pressing with a fork. Toast in a pan with a little butter until golden on both sides.
  8. Wrap
  9. Spread sauce on a warm tortilla, add chicken and vegetables in a line, fold the sides in and roll tightly. Toast seam side down for 1 minute.

Good to know: Slice the chicken thin so it cooks quickly and stays juicy. Dry the vegetables well so the wraps do not turn soggy.

Watch the Chicken Shawarma Pocket, Bread Pocket and Wrap video on YouTube

Chicken Bread Pocket

Seasoned chicken in a creamy filling, sealed between bread slices and pan-toasted, eaten as a snack or packed lunch.

Serves: 4 pockets · Prep: 20 min · Cook: 20 min

Ingredients
  • 250 g boneless chicken, cut small
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic paste
  • 1 tsp chilli sauce or red chilli flakes
  • 2 tbsp oil
  • 1 small onion, finely chopped
  • 1 small capsicum, finely chopped
  • 3 tbsp mayonnaise
  • 2 tbsp grated cheese or cream cheese
  • 8 slices white bread
  • 1 egg, beaten, for sealing and coating
  • 2 tbsp butter, for toasting
Method
  1. Cook the chicken with salt, pepper, garlic paste and chilli sauce in 1 tbsp oil on medium heat for 8 to 10 minutes until no pink remains. Cool and shred finely.
  2. Heat the remaining oil and saute the onion and capsicum for 2 minutes until just soft. Cool.
  3. Mix the chicken, vegetables, mayonnaise and cheese into a thick filling. Taste and adjust the salt.
  4. Cut the crusts from the bread. Roll each slice flat with a rolling pin.
  5. Brush the edges of 4 slices with beaten egg, spoon the filling in the centre and top with the remaining slices.
  6. Press the edges firmly with a fork to seal them. Brush the tops lightly with egg.
  7. Melt the butter in a pan on medium-low heat and toast the pockets for 2 to 3 minutes per side until golden and crisp. Serve hot.

Good to know: Let the filling cool and keep it fairly thick. A hot or wet filling will soak the bread and burst the seams.

Watch the Chicken Bread Pocket video on YouTube

Chicken Shawarma Pocket with No Oven Pita Bread

Spiced shawarma chicken stuffed into homemade pita pockets cooked on a stove top pan, served as a snack or dinner.

Serves: 4 pockets · Prep: 30 min · Cook: 25 min

Ingredients
  • For the pita bread
  • 250 g maida (plain flour), about 2 cups
  • 1 tsp instant yeast
  • 1 tsp sugar and 1 tsp salt
  • 1 tbsp oil
  • 150 ml warm water, about 2/3 cup
  • For the chicken
  • 300 g boneless chicken, sliced thin
  • 1 tsp salt, 1 tsp paprika, 1/2 tsp cumin powder, 1/2 tsp black pepper
  • 2 tbsp yogurt, 1 tbsp lemon juice, 1 tsp garlic paste
  • To fill
  • 3 tbsp mayonnaise mixed with 2 tbsp yogurt
  • Sliced cucumber, tomato and lettuce
Method
  1. Pita
  2. Mix the flour, yeast, sugar and salt, add the oil and warm water, and knead for 8 minutes into a soft dough. Cover and rest for 1 hour until doubled.
  3. Divide into 4 balls and roll each into a 6 inch round about 5 mm thick. Rest for 10 minutes.
  4. Heat a heavy pan on high heat. Cook each pita for 1 minute until bubbles form, flip, and cook 1 more minute. Cover with a lid for the puff and keep each one wrapped in a cloth.
  5. Chicken
  6. Marinate the chicken with the spices, yogurt, lemon juice and garlic for 20 minutes. Cook in a hot pan for 8 to 10 minutes until browned and cooked through with no pink inside.
  7. To fill
  8. Cut a pita open along one side, spread the sauce inside, fill with chicken and vegetables and serve warm.

Good to know: A very hot pan makes the pita puff and form a pocket. If the pan is too cool, the bread turns dry and flat.

Watch the Chicken Shawarma Pocket with No Oven Pita Bread video on YouTube

Chicken Wrap

A soft flatbread rolled around spiced chicken, vegetables and a garlic sauce, eaten as a quick lunch or snack.

Serves: 4 wraps · Prep: 20 min · Cook: 15 min

Ingredients
  • 4 flour tortillas or paratha-style wraps
  • 300 g boneless chicken, thinly sliced
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli flakes
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • 1 cup shredded cabbage
  • 1 small onion, sliced
  • 1 tomato, sliced
  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 garlic clove, grated
Method
  1. Mix the chicken with ginger garlic paste, chilli flakes, pepper, salt and lemon juice. Rest for 15 minutes.
  2. Heat the oil in a pan on medium-high heat. Cook the chicken for 8 to 10 minutes, stirring, until golden with no pink inside.
  3. Mix the mayonnaise, ketchup and grated garlic into a sauce.
  4. Warm each tortilla in a dry pan for 20 seconds per side until soft.
  5. Spread sauce along the centre of each wrap and add cabbage, onion, tomato and chicken.
  6. Fold in the sides and roll up tightly.
  7. Toast the rolled wraps seam-side down for 1 minute until lightly crisp, then slice and serve.

Good to know: Let the chicken cool for a few minutes before filling so the wrap does not turn soggy.

Watch the Chicken Wrap video on YouTube

Hot and Sour Soup

A restaurant-style hot and sour chicken soup.

Ingredients
  • 2 tablespoons cooking oil
  • 1/2 tablespoon ginger garlic paste
  • 250 g boiled chicken, shredded
  • 1/2 cup carrot, julienned
  • 1/2 cup cabbage, shredded
  • 1/2 cup capsicum, thinly sliced
  • 1/2 tablespoon black pepper powder
  • 1/2 tablespoon salt (adjust to taste)
  • A big bowl of chicken stock
  • For the sauce mix
  • 1/4 cup chili sauce
  • 1/4 cup soy sauce
  • 4 tablespoons vinegar
  • 1 tablespoon sugar
  • 1/2 tablespoon salt (adjust to taste)
  • To finish
  • 1 beaten egg
  • 3 tablespoons corn flour
  • Water, for the corn flour mixture
Method
  1. Heat the cooking oil in a pot. Add the ginger garlic paste and sauté until fragrant.
  2. Add the shredded boiled chicken to the pot.
  3. Add the carrot, cabbage and capsicum. Season with the black pepper powder and salt and mix well.
  4. Pour in the chicken stock, cover the pot and cook on a low flame for 4 to 5 minutes until the vegetables are tender.
  5. In a separate bowl, mix together the chili sauce, soy sauce, vinegar, sugar and salt. Add this sauce mixture to the soup and stir.
  6. Slowly pour in the beaten egg while stirring the soup continuously.
  7. In a small bowl, mix the corn flour with water to make a smooth mixture. Gradually add it to the soup while stirring continuously to avoid lumps.
  8. Continue to cook until the soup thickens to your desired consistency.
  9. Adjust the seasoning if necessary and serve immediately.

Watch the Hot and Sour Soup video on YouTube

Shashlik with Fried Rice

Sweet and tangy chicken shashlik served with egg fried rice.

Ingredients
  • For the shashlik marination
  • 350 g chicken, cut into cubes
  • 1 egg
  • 2 tablespoons white flour
  • 2 tablespoons cornflour
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 1/2 tablespoon ginger-garlic paste
  • For stir-frying the vegetables
  • 1/2 tablespoon cooking oil
  • 2 medium capsicums, chopped
  • 4 medium onions, sliced
  • For the shashlik sauce
  • 2 tablespoons cooking oil
  • 1/2 tablespoon ginger-garlic paste
  • 1/2 cup tomato ketchup
  • 3 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 3 tablespoons chili sauce
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 3 tablespoons sugar
  • 1/4 cup water
  • 2 tablespoons cornflour mixed in 1/4 cup water
  • For the egg fried rice
  • 1/4 cup cooking oil
  • 1/2 tablespoon ginger-garlic paste
  • 1 finely chopped carrot
  • 2 eggs, beaten with yellow food color
  • 1/2 tablespoon black pepper
  • Chopped green onions
  • 1/2 kg boiled rice
Method
  1. Shashlik
  2. Marinate: in a bowl, mix the chicken cubes with the egg, white flour, cornflour, black pepper, salt and ginger-garlic paste. Make sure the chicken is well coated.
  3. Fry the marinated chicken in hot cooking oil until golden brown. Set aside.
  4. In the same pan, add 1/2 tablespoon of cooking oil. Stir-fry the capsicum and onions until lightly browned. Move to a plate.
  5. Make the sauce: in the pan, add 2 tablespoons of cooking oil. Add the ginger-garlic paste, ketchup, soy sauce, vinegar, chili sauce, black pepper, salt and sugar. Mix well and cook on a low flame for 2 to 3 minutes.
  6. Add the fried chicken, capsicum and onions to the sauce. Pour in 1/4 cup of water and the cornflour mixture. Cook on a low flame for another 2 to 3 minutes.
  7. Egg fried rice
  8. In a separate pan, add 1/4 cup of cooking oil. Add the ginger-garlic paste and chopped carrot and stir-fry for 1 minute.
  9. Add the beaten eggs with yellow food color. Cook for 2 minutes, stirring continuously. Add the black pepper and green onions.
  10. Add the boiled rice and mix well. Cover and steam on a low flame for 8 to 10 minutes.
  11. Serve
  12. Serve the shashlik alongside the egg fried rice.

Watch the Shashlik with Fried Rice video on YouTube

Egg Fried Rice

A quick, flavorful egg fried rice, served alongside shashlik.

Steam: 8 to 10 min

Ingredients
  • 1/4 cup cooking oil
  • 1/2 tablespoon ginger-garlic paste
  • 1 carrot, finely chopped
  • 2 eggs, mixed with yellow food color
  • 1/2 tablespoon black pepper (adjust to taste)
  • Green onion, chopped
  • 1/2 kg boiled rice
  • Salt and pepper, to taste
  • Shashlik, for serving
Method
  1. Boil the rice in advance and set it aside. Chop the carrots and green onions finely.
  2. Heat a portion of the cooking oil in a pan. Add the eggs mixed with yellow food color and scramble until fully cooked. Remove from the pan and set aside.
  3. In the same pan, add the remaining oil and the ginger-garlic paste. Sauté until fragrant.
  4. Add the chopped carrots and stir-fry until slightly tender.
  5. Sprinkle in the black pepper and mix well. Adjust the amount to your spice preference.
  6. Add the boiled rice and mix well to combine it with the vegetables. Pour the scrambled eggs back into the pan and mix.
  7. Season with salt and pepper to taste. Toss in the chopped green onions and stir to distribute.
  8. Cover the pan and let the rice steam on low heat for 8 to 10 minutes so the flavors combine.
  9. Fluff the rice with a fork and serve alongside shashlik.

Watch the Egg Fried Rice video on YouTube

Instant Noodles

Instant noodles are a quick packet-noodle bowl, made here with egg and vegetables, eaten as a fast snack or light meal.

Serves: 2 servings · Prep: 5 min · Cook: 8 min

Ingredients
  • 2 packets instant noodles with seasoning sachets
  • 2 eggs
  • 1 tbsp oil
  • 1 small carrot, thinly sliced
  • 1/2 cup shredded cabbage
  • 1 small capsicum, sliced
  • 1 garlic clove, minced
  • 1/2 tsp black pepper
  • 1 tsp soy sauce
  • 2 spring onions, chopped
  • 2 cups water
Method
  1. Boil the water in a pot. Add the noodle cakes and cook for 2 minutes, then drain, keeping 2 tbsp of the cooking water.
  2. Heat the oil in a pan on medium-high heat. Fry the garlic for 15 seconds until fragrant.
  3. Add the carrot, cabbage and capsicum. Stir-fry for 2 minutes until just tender but still crunchy.
  4. Push the vegetables aside, crack in the eggs and scramble for 1 minute until fully set.
  5. Add the noodles, the seasoning sachets, soy sauce, pepper and the reserved water. Toss on high heat for 1 to 2 minutes.
  6. Top with spring onions and serve hot.

Good to know: Do not overcook the noodles in the water, as they keep softening in the pan. Taste before adding extra salt, since the sachets are salty.

Watch the Instant Noodles video on YouTube

Egg Chicken Fried Rice

Egg chicken fried rice is a stir-fried rice dish with chicken, scrambled egg and vegetables, eaten for lunch or dinner.

Serves: 4 servings · Prep: 15 min · Cook: 15 min

Ingredients
  • 300 g basmati rice, boiled and cooled (about 4 cups cooked)
  • 200 g boneless chicken, cut into small cubes
  • 3 eggs, lightly beaten
  • 3 tbsp oil
  • 1 carrot, finely chopped
  • 1/2 cup green beans, finely chopped
  • 1/2 cup cabbage, shredded
  • 3 garlic cloves, minced
  • 3 spring onions, sliced
  • 2 tbsp soy sauce
  • 1 tbsp chilli garlic sauce
  • 1 tsp vinegar
  • 1/2 tsp black pepper
  • 1 tsp salt, or to taste
Method
  1. Boil the rice with a little salt until 90 percent done. Drain, spread on a tray and let it cool and dry for at least 15 minutes.
  2. Heat 1 tbsp oil in a wok on high heat. Scramble the eggs for 1 minute until just set, break into pieces and remove.
  3. Add the remaining oil. Fry the garlic for 10 seconds, then add the chicken. Stir-fry for 5 to 6 minutes until golden and cooked through with no pink.
  4. Add the carrot, beans and cabbage. Stir-fry on high heat for 2 minutes until crisp-tender.
  5. Add the soy sauce, chilli garlic sauce, vinegar, pepper and salt, and stir for 30 seconds.
  6. Add the rice and eggs. Toss on high heat for 3 minutes, mixing gently so the grains do not break.
  7. Top with spring onions and serve hot.

Good to know: Cooled, dry rice gives separate grains. Freshly boiled rice turns sticky and clumps in the wok.

Watch the Egg Chicken Fried Rice video on YouTube

Crispy Chicken Zinger Burger

The zinger burger is a spicy crispy fried chicken fillet in a bun with lettuce and mayo, eaten as a fast-food style meal.

Serves: 4 burgers · Prep: 25 min · Cook: 15 min

Ingredients
  • 2 large boneless chicken breasts, sliced in half to make 4 thin fillets
  • 1 tbsp red chilli powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1 egg, beaten with 3 tbsp milk
  • 1 cup plain flour
  • 1 cup breadcrumbs mixed with 1 tsp chilli flakes
  • Oil for deep frying
  • 4 burger buns, toasted
  • 4 tbsp mayonnaise
  • Lettuce leaves, sliced tomato and cheese slices
Method
  1. Marinate the fillets with chilli powder, garlic powder, salt, pepper and lemon juice for at least 30 minutes.
  2. Set up three plates: flour, the egg and milk mix, and the breadcrumbs.
  3. Coat each fillet in flour, dip in egg, then press firmly into the breadcrumbs. Repeat the egg and crumbs for a thicker crust.
  4. Heat oil to about 170 C in a deep pan; take care with hot oil and never leave it unattended.
  5. Fry 1 or 2 fillets at a time for 5 to 6 minutes, turning once, until deep golden and cooked through with no pink inside.
  6. Drain on a rack or paper towel.
  7. Spread mayo on the buns, add lettuce, tomato, cheese and a fillet, and serve right away.

Good to know: Chilling the coated fillets for 15 minutes helps the crumbs stick. Check one fillet by cutting it to be sure it is cooked through.

Watch the Crispy Chicken Zinger Burger video on YouTube

04 Desserts and Sweets 10 recipes

Suji Ka Halwa

Suji ka halwa is a warm semolina pudding cooked in ghee, served at breakfast, after meals and on festive mornings.

Serves: 4 servings · Prep: 5 min · Cook: 15 min

Ingredients
  • 160 g fine suji (semolina), about 1 cup
  • 100 g desi ghee, about 1/2 cup
  • 150 g sugar, about 3/4 cup
  • 500 ml water, about 2 cups
  • 1/2 tsp green cardamom powder
  • 2 tbsp sliced almonds
  • 1 tbsp sliced pistachios
  • 2 tbsp raisins
  • 1 pinch salt
Method
  1. Bring the water and sugar to a simmer in a small pot and keep it hot on low heat.
  2. Melt the ghee in a heavy pan over medium-low heat. Add the suji and stir constantly.
  3. Roast for 8 to 10 minutes until the suji turns light golden and smells nutty.
  4. Add the almonds and raisins and stir for 30 seconds.
  5. Pour in the hot sugar water slowly, standing back as it will spit. Stir quickly to avoid lumps.
  6. Add the cardamom and salt. Cook on low heat for 2 to 3 minutes until the halwa thickens and leaves the sides of the pan.
  7. Cover and rest for 2 minutes, then top with pistachios and serve hot.

Good to know: Add the water hot, never cold, so the halwa stays smooth and the ghee does not separate.

Watch the Suji Ka Halwa video on YouTube

Lab-e-Shireen

Sweet, creamy and festive, a favourite Eid dessert.

Chill: at least 1 hour

Ingredients
  • 1 litre milk
  • 2 to 3 tbsp sugar (adjust to taste)
  • 3 to 4 tbsp vanilla custard powder
  • 1/4 cup milk (for the custard mixture)
  • 1/2 cup dairy cream
  • 1 cup fruit cocktail (canned, or fresh chopped fruits)
  • 1/2 cup colored vermicelli (sawaiyan), boiled and drained
  • 1 cup jelly cubes (banana and strawberry flavors)
Method
  1. Prepare the custard
  2. In a pan, heat the 1 litre of milk and add the sugar. Stir well.
  3. In a small bowl, mix the custard powder with 1/4 cup milk until smooth.
  4. Slowly pour the custard mixture into the heated milk while stirring continuously.
  5. Cook on low-medium heat until the mixture thickens. Remove from heat and let it cool completely.
  6. Prepare the cream and fruits
  7. In a separate bowl, beat the dairy cream until fluffy. Add the fruit cocktail and mix gently.
  8. Assemble
  9. In a large serving bowl, pour the cooled custard. Add the fluffy cream and fruit mixture and mix gently.
  10. Add the boiled colored vermicelli and mix well. Top with jelly cubes for a vibrant look.
  11. Chill and serve
  12. Refrigerate for at least 1 hour before serving. Serve chilled.

Watch the Lab-e-Shireen video on YouTube

Three Milk Chocolate Cake

A soft, rich and indulgent tres leches chocolate cake, perfect for family or parties.

Chill: 4 to 5 hours · Bake: 25 to 30 min at 180°C (350°F)

Ingredients
  • For the cake
  • 4 eggs
  • 1/2 cup powdered sugar
  • 1/3 cup cooking oil
  • 1/2 teaspoon vanilla essence
  • 1 cup flour
  • 1 tablespoon baking powder
  • For the three milk mixture
  • 2 cups milk
  • 1/3 cup fresh cream
  • 1/3 cup condensed milk
  • For the whipped topping
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • For the chocolate ganache
  • 1/2 cup dark chocolate, chopped
  • 1/4 cup cream
Method
  1. Bake the cake
  2. Beat the eggs until fluffy. Add the powdered sugar and blend well.
  3. Mix in the cooking oil and vanilla essence.
  4. Fold in the flour and baking powder until smooth.
  5. Pour into a greased cake pan and bake at 180°C (350°F) for 25 to 30 minutes.
  6. Prepare the three milk mixture
  7. In a jug, combine the milk, cream and condensed milk. Mix thoroughly.
  8. Make the whipped cream
  9. Whip the cream and powdered sugar until stiff and fluffy.
  10. Prepare the chocolate ganache
  11. Microwave the dark chocolate and cream for 3 to 4 minutes. Stir until smooth.
  12. Assemble
  13. Once the cake cools, poke holes all over the top.
  14. Slowly pour the three milk mixture over the cake, letting it absorb.
  15. Spread the whipped cream on top. Drizzle or cover with the chocolate ganache.
  16. Chill in the fridge for 4 to 5 hours, then slice and share.

Watch the Three Milk Chocolate Cake video on YouTube

Coffee Delight Dessert

A cold, creamy coffee dessert with layers of cake rusks and whipped coffee cream.

Chill: 4 to 5 hours

Ingredients
  • For the coffee milk
  • 1 cup milk
  • 1 tablespoon powdered sugar
  • 1 tablespoon instant coffee
  • For the coffee cream
  • 2 tablespoons cream
  • 1 tablespoon instant coffee
  • 1 1/2 tablespoons cocoa powder
  • For the layers
  • 1 1/2 cups whipping cream
  • 1/3 cup icing sugar
  • 10 to 12 cake rusks
  • Chocolate syrup, for topping
Method
  1. In a saucepan, heat 1 cup of milk over low heat. Add the powdered sugar and 1 tablespoon of instant coffee. Mix well until dissolved. Set aside and let it cool.
  2. In a bowl, combine the 2 tablespoons of cream, 1 tablespoon of instant coffee and the cocoa powder. Mix well to create a smooth mixture.
  3. In another bowl, beat the whipping cream until it thickens and forms soft peaks. Gradually add the icing sugar while beating until the cream is thick and fluffy.
  4. Add the coffee-cocoa mixture to the whipped cream. Mix gently until well combined.
  5. Dip the cake rusks, one by one, into the cooled coffee milk. Arrange them at the base of a large bowl.
  6. Spread the coffee-flavored whipped cream evenly over the layer of rusks.
  7. Drizzle chocolate syrup on top in a decorative pattern.
  8. Refrigerate for 4 to 5 hours, or until set. Serve chilled.

Watch the Coffee Delight Dessert video on YouTube

Sheer Khurma

A festive Eid dessert of milk, vermicelli, dates and dry fruits.

Ingredients
  • 1 litre milk
  • 3 to 4 cardamom pods
  • 1/3 cup sugar
  • 2 tablespoons desi ghee (clarified butter)
  • 4 to 5 dried dates, chopped
  • 10 to 12 almonds, sliced
  • 10 to 12 pistachios, sliced
  • 18 to 20 raisins
  • 1 bowl vermicelli
  • 2 tablespoons khoya (mawa)
Method
  1. In a pan, heat the 1 litre of milk. Add the cardamom pods.
  2. In a separate pan, heat the desi ghee.
  3. Add the chopped dates, sliced almonds and sliced pistachios to the ghee. Mix well.
  4. Add the raisins and mix.
  5. Add the vermicelli and mix well. Cook for 1 to 2 minutes.
  6. Transfer this mixture to the pan with the boiling milk and add the sugar. Adjust the sugar to your taste.
  7. Cook for 8 to 10 minutes.
  8. Add the khoya and cook for 1 to 2 minutes. Your sheer khurma is ready.

Watch the Sheer Khurma video on YouTube

Shahi Tukra

A rich bread dessert, served chilled or at room temperature.

Ready in: about 15 minutes

Ingredients
  • For the sugar syrup
  • 2 cups water
  • 1/2 cup sugar
  • For the milk mixture
  • 3 cups milk
  • 1 teaspoon cardamom powder
  • 1/2 cup milk powder
  • 1 cup water (for mixing with the milk powder)
  • 3 to 4 tablespoons khoya (mawa)
  • 1/4 cup condensed milk
  • To assemble
  • 6 to 8 slices of bread
  • Oil, for frying
  • Dry fruits for garnish (chopped almonds, pistachios or cashews)
Method
  1. Prepare the sugar syrup
  2. In a pan, combine the 2 cups of water with the 1/2 cup sugar. Bring to a boil and stir until the sugar dissolves.
  3. Simmer for a few minutes to create a thin sugar syrup. Set aside and let it cool.
  4. Prepare the milk mixture
  5. In another pan, heat the 3 cups of milk and add the cardamom powder.
  6. In a bowl, mix the milk powder with 1 cup of water until smooth. Pour it into the heated milk.
  7. Add the khoya and condensed milk. Cook on medium heat for 3 to 4 minutes until it thickens. Remove from heat and let it cool.
  8. Prepare the bread
  9. Cut the bread slices into halves to make triangles. Heat oil in a pan and fry the bread until golden brown.
  10. Drain the excess oil on paper towels.
  11. Assemble
  12. Dip the fried bread slices into the sugar syrup, making sure they are coated well.
  13. Arrange the soaked bread on a serving plate. Pour the cooled milk mixture over the bread, covering it evenly.
  14. Garnish with chopped almonds, pistachios or cashews.

Watch the Shahi Tukra video on YouTube

Chocolate Balls

Bite-sized treats made from crushed biscuits, cocoa powder and condensed milk, dipped in melted chocolate. Easy to make and perfect for parties.

Chill: 30 min

Ingredients
  • 3 packs of biscuits
  • 2 tablespoons cocoa powder
  • 1/4 cup condensed milk
  • Melted chocolate, for dipping
Method
  1. Grind the biscuits until they turn into a fine powder.
  2. In a mixing bowl, combine the biscuit powder and cocoa powder. Mix well.
  3. Add the condensed milk and stir until well combined.
  4. Shape the mixture into small balls.
  5. Melt the chocolate using a double boiler.
  6. Dip the balls into the melted chocolate, making sure they are fully coated.
  7. Place the chocolate-coated balls in the refrigerator for 30 minutes to set.

Watch the Chocolate Balls video on YouTube

Ras Malai

A popular, indulgent dessert of soft, spongy dumplings soaked in creamy sweetened milk flavored with cardamom.

Makes: 5 to 6 pieces · Cook: 10 min on a low flame

Ingredients
  • 1 litre doodh (milk)
  • 1/2 cup cheeni (sugar)
  • 5 to 6 hari elaichi (cardamom), crushed
  • 1 cup dry milk powder
  • All-purpose flour
  • 1 tsp baking powder
  • 3 to 4 tbsp ghee
  • 1 anda (egg), beaten
  • Badam (almonds)
  • Pista (pistachios)
Method
  1. In a pot, add the milk, sugar and cardamom seeds. Mix well and cook until the sugar is dissolved (about 5 minutes). Set aside.
  2. In a bowl, add the dry milk powder, all-purpose flour, baking powder and cardamom seeds. Mix well.
  3. Gradually add the egg and knead until a dough is formed. Refrigerate for 5 to 8 minutes.
  4. Add the ghee and mix well.
  5. Take a portion of the mixture, make small balls of equal size and press them (makes 5 to 6).
  6. Heat the milk and add the balls one by one. Cover and cook on a low flame for 10 minutes. Do not stir or use any spoon.
  7. Garnish with almonds and pistachios and serve chilled.

Watch the Ras Malai video on YouTube

Suji Ka Halwa (Semolina Dessert)

Suji ka halwa is a soft semolina dessert cooked with ghee and sugar, served warm on festive mornings and after meals.

Serves: 4 servings · Prep: 5 min · Cook: 15 min

Ingredients
  • 1 cup fine semolina (suji, about 150 g)
  • 1/2 cup ghee (about 100 g)
  • 3/4 cup sugar (150 g), or to taste
  • 2 cups water (500 ml)
  • 1/2 tsp cardamom powder
  • 2 tbsp sliced almonds
  • 2 tbsp raisins
  • A few strands of saffron (optional)
Method
  1. Heat the water with the sugar in a pot until the sugar dissolves. Keep it hot on low heat.
  2. In a wide pan, melt the ghee on medium heat. Add the semolina.
  3. Roast, stirring constantly, for 8 to 10 minutes until it turns light golden and smells nutty.
  4. Add the almonds and raisins and stir for 1 minute.
  5. Carefully pour in the hot sugar water, standing back as it will splutter, and stir quickly.
  6. Cover and cook on low heat for 3 to 4 minutes until the semolina absorbs the water.
  7. Add the cardamom, mix and cook for a final minute until the ghee separates at the edges.

Good to know: Add hot water to the roasted semolina, not cold, so it does not form lumps. Keep stirring when adding the liquid.

Watch the Suji Ka Halwa (Semolina Dessert) video on YouTube

Meethi Seviyan

Meethi seviyan is a sweet dish of fried vermicelli cooked in milk and sugar, made for Eid mornings and festive gatherings.

Serves: 5 servings · Prep: 5 min · Cook: 20 min

Ingredients
  • 100 g fine vermicelli (seviyan), broken into small pieces
  • 2 tbsp ghee
  • 1 litre full-fat milk (4 cups)
  • 1/2 cup sugar (100 g), or to taste
  • 3 green cardamom pods, crushed
  • 2 tbsp sliced almonds
  • 2 tbsp chopped pistachios
  • 2 tbsp raisins
  • 2 tbsp desiccated coconut (optional)
Method
  1. Heat the ghee in a pot on medium heat. Add the vermicelli and fry for 2 to 3 minutes, stirring, until golden brown.
  2. Remove half the nuts for garnish. Add the rest of the nuts, raisins and the cardamom, and stir for 30 seconds.
  3. Pour in the milk and bring to a boil, stirring so the vermicelli does not stick.
  4. Lower the heat and simmer for 10 to 12 minutes until the vermicelli is soft and the milk has thickened slightly.
  5. Add the sugar and coconut and stir until dissolved. Cook for 2 more minutes.
  6. Garnish with the nuts and serve warm or chilled.

Good to know: The seviyan thicken as they cool, so stop cooking while the mixture is still a little loose. Add warm milk to loosen it if needed.

Watch the Meethi Seviyan video on YouTube

05 Bakes and Breakfast 8 recipes

Mini Chocolate Chip Cookies

Soft, chewy, bite-sized cookies you can make in one bowl.

Makes: about 130 to 135 mini cookies · Prep: 15 min · Chill (optional): 30 min · Bake: 8 to 10 min at 175°C (350°F)

Ingredients
  • 200 g all-purpose flour (1 2/3 cups)
  • 1 tbsp cornflour (cornstarch)
  • A pinch of salt
  • 1/2 tsp baking soda
  • 90 g butter (6 tbsp + 2 tsp), softened
  • 100 g brown sugar (1/2 cup, packed)
  • 25 g white sugar (2 tbsp)
  • 1 large egg (or 1/4 cup / 60 g plain yogurt)
  • 1 tsp vanilla extract
  • Mini chocolate chips, as many as you like
Method
  1. Cream the butter and sugars
  2. In a large bowl, cream the softened butter, brown sugar and white sugar until well combined and slightly fluffy.
  3. Add the egg (or yogurt)
  4. Add the egg (or yogurt) and whisk until the mixture is pale and fluffy.
  5. Stir in the vanilla extract.
  6. Mix the dry ingredients
  7. Sift in the flour, cornflour, baking soda and salt. Mix until just combined.
  8. Fold in the mini chocolate chips.
  9. If the dough feels too soft to handle, refrigerate it for 20 to 30 minutes.
  10. Shape and bake
  11. Scoop out 1 to 1 1/2 teaspoons of dough per cookie. Roll into small balls and place on a lined baking tray, leaving space for spreading.
  12. Bake in a preheated oven at 175°C (350°F) for 8 to 10 minutes, or until the edges are lightly golden.
  13. Let the cookies cool on the tray for a few minutes, then move them to a wire rack to cool completely.

Good to know: Keep the dough balls small, these are meant to be mini. Store in an airtight container for up to a week. The dough freezes well: scoop, freeze on a tray, then store in a bag.

Watch the Mini Chocolate Chip Cookies video on YouTube

Dates Cake

A soft and moist cake with dates, chocolate chips and walnuts.

Bake: 35 min at 180°C

Ingredients
  • 10 to 12 dates (seedless)
  • 1 cup warm milk
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup all-purpose flour (maida)
  • Chocolate chips, as desired
  • Chopped walnuts, as desired
Method
  1. Soak the dates in the warm milk for 15 to 20 minutes.
  2. Blend into a smooth paste.
  3. Add the eggs, baking powder, baking soda and flour. Mix well.
  4. Fold in the chocolate chips and walnuts.
  5. Pour into a greased baking tray.
  6. Sprinkle more chocolate chips on top.
  7. Bake at 180°C in a preheated oven for 35 minutes.
  8. Let it cool, slice and serve.

Good to know: A rich, delicious slice of homemade dates cake.

Watch the Dates Cake video on YouTube

Homemade Cake without Oven

A simple, soft cake baked in a pressure cooker, no oven needed.

Bake: 20 to 25 min on a low flame

Ingredients
  • 2 eggs
  • 1/2 cup powdered sugar
  • 1/2 cup cooking oil
  • 1/4 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 1/2 cup maida (all-purpose flour)
Method
  1. In a bowl, beat the 2 eggs well.
  2. Add the powdered sugar and beat until fluffy.
  3. Pour in the cooking oil and beat again.
  4. Add the vanilla essence, baking powder and maida.
  5. Gently fold the mixture using the cut-and-fold technique. Beat until smooth and lump-free.
  6. Grease a baking tray and pour in the batter.
  7. Place the tray inside a pressure cooker (without the whistle).
  8. Bake on a low flame for 20 to 25 minutes.
  9. Check with a toothpick. If it comes out clean, your cake is ready.

Watch the Homemade Cake without Oven video on YouTube

Banana Bread

A soft, bakery-style banana bread with chocolate chips, baked in a pressure cooker.

Bake: 20 to 25 min on a low flame

Ingredients
  • 2 ripe bananas (mashed)
  • 3/4 cup powdered sugar
  • 1 egg
  • 1/2 cup cooking oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Chocolate chips, as desired
Method
  1. In a mixing bowl, mash the bananas and add the powdered sugar, egg and cooking oil. Mix well.
  2. Sift in the all-purpose flour and baking powder. Fold the mixture until smooth.
  3. Add chocolate chips as desired and mix.
  4. Grease a baking tray and pour the batter into it.
  5. Preheat a pressure cooker (without the whistle) on a low flame for 5 minutes.
  6. Place the baking tray inside the cooker, cover and bake on a low flame for 20 to 25 minutes.
  7. Check with a toothpick. If it comes out clean, the banana bread is ready.
  8. Let it cool before serving.

Watch the Banana Bread video on YouTube

Crispy Homemade Biscuits with Wheat and Besan

Crisp, crumbly biscuits made with wheat flour and gram flour, with no eggs and no maida.

Bake: 12 to 13 min at 180°C (350°F)

Ingredients
  • 1 cup wheat flour
  • 1/2 cup gram flour (besan)
  • 1/3 cup powdered sugar
  • 1/2 tsp baking powder
  • 1/4 tsp cardamom powder
  • 2 pinches of salt
  • 1/3 cup ghee
  • 2 to 3 tbsp milk (for the dough)
  • Almonds, for topping
  • For brushing
  • 1/3 cup milk
  • 1 tbsp sugar, mixed into the milk
Method
  1. In a mixing bowl, combine the wheat flour, gram flour, powdered sugar, baking powder, cardamom powder and salt.
  2. Add the ghee and mix well until crumbly.
  3. Add the milk gradually (2 to 3 tbsp) and knead into a soft dough.
  4. Grease a baking tray with oil.
  5. Shape the dough into small biscuits and mark straight cuts on top.
  6. In a small bowl, mix 1 tbsp sugar into 1/3 cup milk and brush it over the biscuits.
  7. Add almonds on top for garnish.
  8. Bake in a preheated oven at 180°C (350°F) for 12 to 13 minutes.
  9. Let the biscuits cool before serving.

Good to know: Soft and crunchy homemade biscuits, best enjoyed once cooled.

Watch the Crispy Homemade Biscuits with Wheat and Besan video on YouTube

Soft Chocolate Donuts

Soft homemade donuts dipped in chocolate sauce and sprinkles.

Rise: 1 hour

Ingredients
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/2 cup lukewarm milk
  • 1 teaspoon vanilla essence
  • 1/2 tablespoon instant yeast
  • 1 tablespoon sugar
  • 1/2 cup lukewarm water
  • 3 cups all-purpose flour (maida)
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • Oil, for frying
  • Chocolate sauce and sprinkles, for topping
Method
  1. In a bowl, mix together the egg, granulated sugar, lukewarm milk and vanilla essence until well combined.
  2. In a separate bowl, combine the instant yeast, 1 tablespoon of sugar and the lukewarm water. Stir well and let it sit for 15 minutes until frothy.
  3. In a large mixing bowl, add the flour and salt. Mix well.
  4. Add the egg mixture to the flour mixture and mix thoroughly.
  5. Incorporate the 2 tablespoons of butter and knead until it forms a soft, smooth dough.
  6. Place the dough in an airtight container and let it rise for 1 hour.
  7. Lightly flour a work surface and turn the dough out onto it.
  8. Roll out the dough and use a donut cutter to cut out donut shapes.
  9. Heat oil in a pan over a low-medium flame. Fry the donuts until golden brown.
  10. Dip the fried donuts into chocolate sauce and sprinkle with your choice of sprinkles.

Watch the Soft Chocolate Donuts video on YouTube

Chocolate Pancakes

A beloved breakfast made from a simple batter of eggs, flour and milk, with a touch of baking powder for fluffiness.

Rest the batter: 5 min

Ingredients
  • 2 eggs
  • 6 tablespoons powdered sugar
  • 400 ml milk
  • 2 3/4 cups all-purpose flour (maida)
  • 4 tablespoons cooking oil
  • 2 teaspoons baking powder
  • Chocolate syrup, for topping
Method
  1. In a mixing bowl, crack the eggs. Add the powdered sugar and the milk. Mix until well combined.
  2. Gradually add the flour to the wet mixture. Mix well to form a smooth batter with no lumps.
  3. Add the cooking oil and mix thoroughly. This makes the pancakes nice and moist.
  4. Add the baking powder and mix until evenly distributed. This helps the pancakes rise and become fluffy.
  5. Let the batter rest for about 5 minutes so the baking powder can activate.
  6. Heat a non-stick frying pan or griddle over medium-high heat. Lightly grease it with a little oil or butter if needed.
  7. Pour a ladleful of batter onto the center of the pan. Cook until bubbles start to form on the surface, about 2 to 3 minutes.
  8. Carefully flip the pancake and cook the other side until golden brown, another 2 to 3 minutes. Repeat with the remaining batter.
  9. Stack the pancakes on a plate, drizzle chocolate syrup on top and serve warm.

Watch the Chocolate Pancakes video on YouTube

Classic Cheese Omelette

A classic cheese omelette is a folded egg dish filled with melted cheese, commonly eaten for breakfast with bread or paratha.

Serves: 1 serving · Prep: 3 min · Cook: 4 min

Ingredients
  • 3 eggs
  • 2 tbsp milk
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper
  • 1 tsp butter or oil
  • 40 g grated cheddar or mozzarella (about 1/3 cup)
  • 1 green chilli, finely chopped (optional)
  • 1 tbsp chopped coriander or spring onion
Method
  1. Crack the eggs into a bowl. Add the milk, salt and pepper and whisk for 30 seconds until fully mixed and slightly frothy.
  2. Heat the butter in a non-stick pan on medium-low heat until it melts and foams.
  3. Pour in the eggs and let them set for 20 seconds, then gently drag the edges to the centre, tilting the pan so raw egg runs underneath.
  4. When the top is just a little wet, scatter the cheese, chilli and coriander over one half.
  5. Cook for 30 seconds more until the cheese starts to melt and the egg is set through.
  6. Fold the empty half over the filling, slide onto a plate and serve hot.

Good to know: Keep the heat medium-low for a soft omelette. High heat makes it brown and rubbery.

Watch the Classic Cheese Omelette video on YouTube

06 Drinks and Chutneys 14 recipes

Strawberry Mint Mojito

A cold mocktail of strawberries, mint and lime topped with soda, often served at iftar and summer gatherings.

Serves: 2 servings · Prep: 10 min

Ingredients
  • 150 g fresh strawberries, hulled and chopped
  • 15 fresh mint leaves
  • 2 limes, cut into wedges
  • 2 tbsp sugar, or to taste
  • 1 pinch salt
  • Crushed ice
  • 300 ml chilled lemon-lime soda or sparkling water
Method
  1. Put the strawberries, mint, lime wedges, sugar and salt in a sturdy jug or two tall glasses.
  2. Press and crush gently with a muddler or spoon for about 30 seconds until juicy.
  3. Fill the glasses with crushed ice.
  4. Pour the chilled soda over the top.
  5. Stir once or twice and garnish with a mint sprig and a strawberry slice.

Good to know: Press the mint lightly. Crushing it too hard releases a bitter taste.

Watch the Strawberry Mint Mojito video on YouTube

Aloo Bukhara Chutney

A sweet, tangy and spiced plum chutney.

Ingredients
  • 250 g dried plums (aloo bukhara)
  • 3 cups water
  • 1 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp black pepper
  • 250 g jaggery
  • 1/2 tbsp salt
  • 1 tsp black salt
  • 2 to 3 drops of red food color
  • 2 tbsp melon seeds
  • 1 tbsp vinegar
Method
  1. In a pan, add the dried plums and water. Cook on low-medium heat for 10 to 12 minutes until the plums soften.
  2. Add the red chili powder, roasted cumin powder and black pepper. Mix well.
  3. Stir in the jaggery, salt and black salt. Cook until the jaggery dissolves and the mixture thickens slightly.
  4. Add a few drops of red food color for a vibrant look.
  5. Mix in the melon seeds and vinegar. Stir well and cook for another 2 to 3 minutes.
  6. Remove from heat and let it cool.

Good to know: Store in a glass jar and refrigerate for long-lasting freshness.

Watch the Aloo Bukhara Chutney video on YouTube

Imli ki Chutney

Imli ki chutney is a sweet and tangy tamarind sauce served with samosas, pakoras, chaat and dahi baray.

Serves: Makes about 1 1/2 cups · Prep: 15 min · Cook: 20 min

Ingredients
  • 100 g tamarind (imli), seeds removed
  • 750 ml water, about 3 cups
  • 150 g gurr (jaggery) or sugar
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp ginger powder
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp salt
  • 1/2 tsp saunf (fennel) powder
Method
  1. Soak the tamarind in 1 cup of the hot water for 20 minutes, then squeeze and mash it by hand until the pulp dissolves.
  2. Strain through a sieve, pressing out the pulp, and discard the fibres.
  3. Pour the strained liquid and the remaining water into a pot and bring to a boil.
  4. Add the gurr and stir until dissolved.
  5. Simmer on medium-low heat for 10 to 12 minutes until it thickens slightly.
  6. Add the cumin, chilli, ginger, saunf and both salts. Simmer 2 more minutes and taste.
  7. Cool completely. It thickens further as it cools, so keep it slightly runnier than you want.

Good to know: Store in a clean glass jar in the fridge for up to 2 weeks.

Watch the Imli ki Chutney video on YouTube

Summer Drinks: Gond Katira, Tukh Malanga, Saunf, Mint and Jam-e-Shirin

Five cooling summer drinks made from soaked gond katira and tukh malanga, saunf, mint and Jam-e-Shirin, served over ice in hot weather and at Ramzan iftar.

Serves: 4 glasses of each drink · Prep: 15 min

Ingredients
  • Soaked base for all drinks
  • 2 tbsp gond katira, soaked in 1 1/2 cups water
  • 2 tbsp tukh malanga (sabja seeds), soaked in 1 cup water
  • Saunf drink
  • 3 tbsp saunf (fennel seeds), crushed
  • 3 tbsp sugar and 4 cups cold water
  • Mint drink
  • 1 cup fresh mint leaves
  • 3 tbsp sugar, 3 tbsp lemon juice, 4 cups cold water
  • Jam-e-Shirin milk
  • 4 tbsp Jam-e-Shirin syrup
  • 4 cups cold milk
  • Ice cubes, to serve
Method
  1. Prepare the base
  2. Soak the gond katira for 6 to 8 hours or overnight until it swells into soft, clear jelly. Soak the tukh malanga for 15 to 20 minutes until each seed has a clear coat.
  3. Saunf drink
  4. Soak the crushed saunf in the cold water for 30 minutes, then strain. Stir in the sugar until dissolved and chill.
  5. Mint drink
  6. Blend the mint, sugar, lemon juice and water for 20 seconds. Strain and chill.
  7. Jam-e-Shirin milk
  8. Stir the syrup into the cold milk until evenly coloured.
  9. To serve
  10. Put 2 tbsp gond katira and 1 tbsp tukh malanga in each glass, add ice, then pour over the drink of your choice and stir.

Good to know: Gond katira stays hard if soaked too briefly. Leave it soaking until fully soft and translucent, and rinse it once before using.

Watch the Summer Drinks: Gond Katira, Tukh Malanga, Saunf, Mint and Jam-e-Shirin video on YouTube

Jam-e-Shirin Milk Drink with Gond Katira

A pink, sweet, chilled milk drink flavoured with Jam-e-Shirin syrup and soft gond katira, served in summer and during Ramzan.

Serves: 2 glasses · Prep: 10 min

Ingredients
  • 1 tbsp gond katira, soaked 6 to 8 hours in 1 cup water
  • 500 ml cold full fat milk, about 2 cups
  • 4 tbsp Jam-e-Shirin syrup, or to taste
  • 1 tbsp sugar (optional)
  • 1 tbsp tukh malanga, soaked 20 minutes (optional)
  • 6 to 8 ice cubes
  • 1 tbsp chopped pistachios or almonds, to garnish
Method
  1. Soak the gond katira in water for 6 to 8 hours until it swells into soft translucent jelly. Drain and rinse it once.
  2. In a jug, whisk the cold milk with the Jam-e-Shirin syrup and sugar until it turns evenly pink.
  3. Taste and add more syrup if you want it sweeter.
  4. Divide the soaked gond katira and tukh malanga between two tall glasses.
  5. Add the ice cubes, then pour the flavoured milk over the top.
  6. Garnish with chopped nuts and serve right away.

Good to know: Keep the milk very cold before mixing. Warm milk can curdle with some fruit syrups.

Watch the Jam-e-Shirin Milk Drink with Gond Katira video on YouTube

Ultimate Summer Drink: Gond Katira, Tukh Malanga and Mint Sharbat

A cold, sweet and minty sharbat with gond katira and tukh malanga, popular in hot summers and at Ramzan iftar.

Serves: 4 glasses · Prep: 15 min

Ingredients
  • 2 tbsp gond katira, soaked 6 to 8 hours in 1 1/2 cups water
  • 2 tbsp tukh malanga (sabja seeds)
  • 1 cup fresh mint leaves, packed
  • 4 tbsp sugar, or to taste
  • 3 tbsp lemon juice, about 1 1/2 lemons
  • 1 litre cold water, about 4 cups
  • 1/4 tsp black salt (kala namak)
  • Ice cubes, to serve
  • Lemon slices and mint sprigs, to garnish
Method
  1. Soak the gond katira in water for 6 to 8 hours until it forms soft, clear jelly. Rinse once and drain.
  2. Soak the tukh malanga in 1 cup water for 15 to 20 minutes until the seeds swell and look glossy.
  3. Blend the mint, sugar, lemon juice, black salt and 1 cup of the cold water for 30 seconds until smooth.
  4. Strain into a large jug, pressing the pulp. Add the remaining cold water and stir until the sugar dissolves.
  5. Taste and adjust the sugar and lemon.
  6. Put 2 tbsp of gond katira and 1 tbsp of tukh malanga in each glass and add ice.
  7. Pour in the minty sharbat, stir, garnish with lemon and mint and serve cold.

Good to know: Blend the mint briefly. Over-blending can turn the sharbat bitter and dull in colour.

Watch the Ultimate Summer Drink: Gond Katira, Tukh Malanga and Mint Sharbat video on YouTube

Phalsa Sharbat

A tangy, sweet and deep purple sharbat made from phalsa berries, served ice cold in the hot summer months.

Serves: 4 glasses · Prep: 10 min · Cook: 10 min

Ingredients
  • 250 g phalsa berries, washed
  • 500 ml water, about 2 cups
  • 80 g sugar, about 6 tbsp, or to taste
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp roasted cumin powder
  • 750 ml cold water, about 3 cups
  • Ice cubes, to serve
  • Mint leaves, to garnish
Method
  1. Rinse the phalsa well and remove any stalks. Put them in a pot with the 500 ml of water.
  2. Bring to a boil, then simmer on medium-low heat for 8 to 10 minutes until the berries are soft and the water turns deep purple.
  3. Cool slightly, then mash the berries with a masher or the back of a spoon to release the pulp.
  4. Strain through a fine sieve, pressing well to extract the juice and leave the seeds behind.
  5. Stir in the sugar, black salt and cumin powder until the sugar dissolves.
  6. Add the cold water and taste; adjust the sugar if needed.
  7. Chill and pour over ice, garnished with mint.

Good to know: Taste the juice before diluting. Phalsa varies in sourness, so the sugar needs adjusting each time.

Watch the Phalsa Sharbat video on YouTube

Gond Katira Drink with Milk

A cold, lightly sweet milk drink with soaked gond katira, served in summer and often at iftar.

Serves: 2 servings · Prep: 5 min

Ingredients
  • 1 tbsp gond katira, soaked (see tip)
  • 500 ml chilled full-fat milk (2 cups)
  • 3 tbsp sugar, or to taste
  • 1 tbsp rose syrup (optional)
  • 1/2 tsp cardamom powder
  • 1 tbsp tukh malanga, soaked (optional)
  • 1 tbsp chopped pistachios
  • Ice cubes, to serve
Method
  1. Rinse the soaked gond katira in a sieve until the water runs clear. It should look like soft, clear jelly.
  2. Stir the sugar into the chilled milk until fully dissolved.
  3. Add the rose syrup and cardamom powder and mix well.
  4. Divide the gond katira and tukh malanga between two tall glasses.
  5. Pour the sweetened milk over them and add a few ice cubes.
  6. Top with chopped pistachios and serve straight away.

Good to know: Soak 1 tbsp gond katira in 1 cup water for 6 to 8 hours or overnight. It swells to several times its size.

Watch the Gond Katira Drink with Milk video on YouTube

Podina and Tomato Chutney

A tangy green and red chutney served with samosas, pakoras, kababs and rice dishes.

Serves: Makes about 1 cup · Prep: 10 min · Cook: 5 min

Ingredients
  • 2 medium tomatoes (about 200 g), chopped
  • 1 cup fresh mint leaves (podina), packed
  • 1/2 cup fresh coriander, chopped
  • 2 to 3 green chillies
  • 2 garlic cloves
  • 1 tsp roasted cumin seeds (zeera)
  • 1 tsp salt, or to taste
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1 tbsp oil
Method
  1. Heat the oil in a small pan on medium heat and add the tomatoes. Cook for 4 to 5 minutes until they soften and release their juice.
  2. Let the tomatoes cool completely.
  3. Add the cooled tomatoes, mint, coriander, chillies and garlic to a blender.
  4. Add the cumin, salt, sugar and lemon juice.
  5. Blend to a smooth, thick sauce, adding a spoon of water only if the blades stall.
  6. Taste and adjust salt, chilli and lemon juice, then chill before serving.

Good to know: Cool the tomatoes before blending. Hot tomatoes dull the colour of the mint.

Watch the Podina and Tomato Chutney video on YouTube

Tomato Chutney

A sweet, sour and spicy cooked tomato chutney eaten with parathas, samosas and fried snacks.

Serves: Makes about 1 cup · Prep: 10 min · Cook: 20 min

Ingredients
  • 500 g ripe tomatoes, roughly chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds (zeera)
  • 1 tsp nigella seeds (kalonji)
  • 4 garlic cloves, minced
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tsp salt, or to taste
  • 3 tbsp sugar or grated gurr
  • 1 tbsp vinegar or lemon juice
  • 1 green chilli, slit
Method
  1. Heat the oil in a pan on medium heat. Add cumin and kalonji and let them sizzle for 10 seconds.
  2. Add the garlic and green chilli and fry for 30 seconds until fragrant.
  3. Add the tomatoes, chilli powder, turmeric and salt. Stir and cover for 8 minutes until the tomatoes collapse.
  4. Uncover, mash the tomatoes with the back of a spoon and cook on medium-low for 8 to 10 minutes until thick.
  5. Stir in the sugar and cook for 2 more minutes until glossy.
  6. Add the vinegar, cook for 1 minute, then cool. It thickens further as it cools.

Good to know: Stir often towards the end so the sugar does not catch and burn on the base of the pan.

Watch the Tomato Chutney video on YouTube

Pudina Chutney

A fresh, sharp mint chutney that goes with kababs, samosas, chaat and fried snacks.

Serves: Makes about 3/4 cup · Prep: 10 min

Ingredients
  • 2 cups fresh mint leaves (podina), packed
  • 1/2 cup fresh coriander, packed
  • 3 green chillies
  • 1 small garlic clove
  • 1/2 tsp roasted cumin seeds (zeera)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp sugar
  • 2 tbsp lemon juice
  • 3 tbsp thick yogurt (optional)
  • 2 to 3 tbsp cold water
Method
  1. Wash the mint and coriander well and shake off the water.
  2. Add the mint, coriander, chillies and garlic to a blender.
  3. Add the cumin, salt, sugar, lemon juice and cold water.
  4. Blend until smooth, scraping down the sides once.
  5. For a creamy version, stir in the yogurt after blending.
  6. Taste, adjust salt and lemon, and keep chilled until serving.

Good to know: Use cold water or an ice cube when blending to keep the chutney bright green. Add lemon juice just before serving.

Watch the Pudina Chutney video on YouTube

Perfect Green Tea

A simple cup of green tea brewed at the right temperature, drunk plain or with honey and lemon.

Serves: 1 serving · Prep: 2 min

Ingredients
  • 1 green tea bag or 1 tsp loose green tea leaves
  • 1 cup water (240 ml)
  • 1 tsp honey (optional)
  • 1 slice of lemon (optional)
  • 1 small mint sprig (optional)
  • 1 small cardamom pod, lightly crushed (optional)
  • Ice cubes, for iced green tea (optional)
Method
  1. Bring the water to a boil, then let it stand for 2 to 3 minutes so it is just below boiling.
  2. Place the tea bag or leaves in a cup.
  3. Pour the hot water over the tea.
  4. Cover the cup and steep for 2 to 3 minutes.
  5. Remove the tea bag or strain out the leaves.
  6. Add honey, lemon or mint if you like and serve hot.

Good to know: Do not steep for longer than 3 minutes and do not use fully boiling water, as both make the tea bitter.

Watch the Perfect Green Tea video on YouTube

Karak Chai

Karak chai is a strong, milky tea simmered with cardamom and ginger, drunk in the morning or with evening snacks.

Serves: 2 cups · Prep: 2 min · Cook: 8 min

Ingredients
  • 1 cup water (250 ml)
  • 1 cup full-fat milk (250 ml)
  • 2 tsp loose black tea leaves or 2 tea bags
  • 2 to 3 tsp sugar, or to taste
  • 2 green cardamom pods, lightly crushed
  • 1/2 inch ginger, crushed
  • Pinch of fennel seeds (optional)
Method
  1. Bring the water to a boil in a small pot with the cardamom and ginger.
  2. Add the tea leaves and boil for 2 minutes until the water turns dark.
  3. Add the sugar and stir until it dissolves.
  4. Pour in the milk and bring it to a boil. Let it rise to the top, then lower the heat.
  5. Simmer for 3 to 4 minutes, scooping and pouring a few times, until the tea is deep brown and thick.
  6. Strain into cups and serve very hot.

Good to know: Use full-fat milk for the richest taste. Boil the tea in water first, then add milk, so the colour develops properly.

Watch the Karak Chai video on YouTube

Desi Sattu Drink

Desi sattu drink is a cold, savoury roasted chickpea flour drink with cumin and lemon, popular in hot weather.

Serves: 2 glasses · Prep: 5 min

Ingredients
  • 4 tbsp sattu (roasted chana flour)
  • 2 cups cold water (500 ml)
  • 1 tsp roasted cumin powder
  • 1/2 tsp black salt (kala namak)
  • 1/4 tsp regular salt
  • Juice of 1 lemon
  • 1 green chilli, finely chopped (optional)
  • 1 tbsp chopped mint
  • Ice cubes
Method
  1. Put the sattu in a large jug and add a few tablespoons of the cold water.
  2. Stir with a spoon, pressing out any lumps, until you have a smooth paste.
  3. Add the rest of the water slowly, stirring continuously.
  4. Mix in the cumin, black salt, regular salt, lemon juice, chilli and mint.
  5. Taste and adjust the salt and lemon.
  6. Pour over ice and serve at once.

Good to know: Make it just before serving, as the sattu settles at the bottom. Stir again before pouring.

Watch the Desi Sattu Drink video on YouTube

07 Healthy Bites 6 recipes

3 Healthy Snacks: Protein Bars, Dry Fruit Balls and Gurr Chikki

Three no-bake snacks made with oats, dates, nuts and jaggery, eaten with tea or packed for a quick bite between meals.

Serves: Makes about 10 bars, 12 balls and 15 chikki pieces · Prep: 25 min · Cook: 15 min

Ingredients
  • Protein bars
  • 150 g rolled oats, about 1 1/2 cups
  • 4 tbsp peanut butter
  • 3 tbsp honey
  • 50 g chopped almonds and pumpkin seeds
  • Dry fruit balls
  • 200 g pitted dates, soft
  • 50 g walnuts and almonds, chopped
  • 2 tbsp desiccated coconut
  • 1 tsp desi ghee
  • Gurr chikki
  • 150 g gurr (jaggery), grated
  • 150 g roasted peanuts, skins removed
  • 1 tsp desi ghee
Method
  1. Protein bars
  2. Dry roast the oats in a pan on medium heat for 4 minutes until fragrant. Warm the peanut butter and honey together, mix with the oats and nuts, and press firmly into a lined tray.
  3. Chill for 1 hour, then cut into bars.
  4. Dry fruit balls
  5. Fry the nuts in the ghee for 2 minutes. Blend or mash the dates into a sticky paste and mix in the nuts.
  6. Roll into walnut-sized balls and coat in desiccated coconut.
  7. Gurr chikki
  8. Melt the gurr with the ghee and 1 tbsp water on low heat until it bubbles and a drop sets hard in cold water. Stir in the peanuts quickly.
  9. Pour onto a greased plate, roll thin with a greased pin and cut into pieces while still warm.

Good to know: Keep the jaggery on low heat and watch it closely, as it turns bitter quickly once it darkens.

Watch the 3 Healthy Snacks: Protein Bars, Dry Fruit Balls and Gurr Chikki video on YouTube

Crispy Gurr Chikki

A crunchy winter snack of roasted chickpeas, sesame and fennel set in melted gurr.

Ingredients
  • 250 g gurr (jaggery)
  • A few tablespoons of water
  • 1 tablespoon ghee
  • 1 cup bhunay chanay (roasted chickpeas)
  • 2 tablespoons til (sesame seeds)
  • 1 teaspoon saunf (fennel seeds)
Method
  1. Melt the gurr
  2. In a pan, add a little water and the 250 g of gurr. Cook on a low flame until the gurr melts completely and turns into a smooth, thick syrup.
  3. Add flavor and texture
  4. Add 1 tablespoon of ghee and stir well.
  5. Add the roasted chickpeas, sesame seeds and fennel seeds. Mix everything thoroughly so all the ingredients are evenly coated with the melted gurr.
  6. Shape the chikki
  7. Pour the mixture onto a flat, greased plate. Spread it evenly using a spatula.
  8. Set and serve
  9. Allow it to cool completely. Once set, cut into small square or rectangular pieces.

Good to know: Crispy, crunchy gurr chikki is best enjoyed in winter.

Watch the Crispy Gurr Chikki video on YouTube

Low-Calorie Salad with Creamy Yogurt Sauce

A fresh raw vegetable salad with a garlic and mint yogurt sauce, served beside rice, kababs or grilled chicken.

Serves: 3 servings · Prep: 15 min

Ingredients
  • For the salad
  • 2 cucumbers, sliced into half moons
  • 2 tomatoes, deseeded and diced
  • 1 carrot, grated
  • 150 g cabbage, finely shredded
  • 1 small red onion, thinly sliced
  • A handful of fresh coriander, chopped
  • For the yogurt sauce
  • 150 g thick plain yogurt, about 3/4 cup
  • 1 garlic clove, grated
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped mint
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
Method
  1. Make the sauce
  2. Whisk the yogurt until smooth. Mix in the garlic, lemon juice, mint, cumin, pepper and salt.
  3. Chill the sauce for 10 minutes so the flavours settle.
  4. Assemble
  5. Combine the cucumber, tomato, carrot, cabbage, onion and coriander in a large bowl.
  6. Spoon the sauce over the vegetables just before serving and toss gently.
  7. Taste and add a little more salt or lemon if needed.

Good to know: Salt the sauce, not the vegetables, until the last minute so the salad stays crisp and does not turn watery.

Watch the Low-Calorie Salad with Creamy Yogurt Sauce video on YouTube

Low-Calorie Immunity Boosting Salad

A fresh chickpea and citrus salad with cucumber, tomato and mint, served as a side or light lunch.

Serves: 3 servings · Prep: 15 min

Ingredients
  • 200 g boiled chickpeas, about 1 cup
  • 2 oranges, peeled and cut into pieces
  • 1 cucumber, diced
  • 2 tomatoes, deseeded and diced
  • 1 small red onion, finely chopped
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 3 tbsp pomegranate seeds
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp chaat masala
  • 1/4 tsp black pepper
  • 1/2 tsp salt
Method
  1. Drain the chickpeas well and pat them dry.
  2. Put the chickpeas, oranges, cucumber, tomatoes and onion in a large bowl.
  3. Whisk the lemon juice, olive oil, chaat masala, pepper and salt in a small cup.
  4. Pour the dressing over the salad and toss gently so the oranges stay whole.
  5. Fold in the mint, coriander and pomegranate seeds.
  6. Serve right away, or chill for 10 minutes first.

Good to know: Use tinned chickpeas to save time, and rinse them well before using.

Watch the Low-Calorie Immunity Boosting Salad video on YouTube

Homemade Protein Bar

Crunchy, high-protein bars made at home with simple ingredients. No oven needed.

Keeps: up to 2 weeks

Ingredients
  • Nuts
  • 1/2 small cup almonds
  • 1/2 small cup cashew nuts
  • 1/2 small cup walnuts
  • Seeds
  • 1/2 small cup pumpkin seeds
  • 1/2 small cup melon seeds
  • 1/2 small cup sesame seeds
  • 1 tbsp chia seeds
  • Other ingredients
  • 1/2 cup coconut powder (plus extra for topping)
  • 2 tbsp desi ghee (clarified butter)
  • 1 bowl jaggery (gurr)
  • 1/4 tsp baking powder
Method
  1. Roast the nuts and seeds
  2. Heat 1 tbsp desi ghee in a pan. Add the almonds, cashew nuts and walnuts. Cook for 2 to 3 minutes until lightly roasted.
  3. Add the pumpkin seeds, melon seeds and sesame seeds. Cook for 1 more minute, stirring well.
  4. Mix in the coconut powder and cook for another 1 to 2 minutes.
  5. Add the chia seeds, mix well and set aside.
  6. Prepare the jaggery syrup
  7. In the same pan, add 1 tbsp desi ghee and the jaggery. Cook on a low flame until it melts into a smooth paste.
  8. Add 1/4 tsp baking powder, mix well and let it cook briefly.
  9. Combine and set the bars
  10. Add the roasted nuts and seeds to the jaggery syrup. Mix thoroughly to coat everything evenly.
  11. Transfer the mixture into a cake mold or a flat tray. Sprinkle coconut powder on top and press down firmly.
  12. Let it cool completely. Once set, cut into long bar shapes.

Good to know: Store in an airtight container for up to 2 weeks.

Watch the Homemade Protein Bar video on YouTube

Dry Fruit Energy Balls

Healthy, no added sugar dry fruit energy balls (dry fruit laddu) made with nuts, seeds, dates and figs.

Ready in: about 20 minutes · Keeps: 2 weeks

Ingredients
  • 2 tbsp ghee
  • 1 small bowl (about 100 g) almonds
  • 1 small bowl (about 100 g) cashew nuts
  • 1 small bowl (about 100 g) walnuts
  • 1/2 small bowl (about 50 g) black raisins
  • 1/2 small bowl (about 50 g) pumpkin seeds
  • 1/2 small bowl (about 50 g) melon seeds
  • 1/2 small bowl (about 50 g) sesame seeds
  • 1 plate (about 250 g) dates, seeds removed
  • 1/2 plate (about 125 g) dried figs (injeer)
  • Optional: a pinch of cardamom powder and a pinch of salt
Method
  1. Heat 2 tablespoons of ghee in a pan.
  2. Add the almonds, cashew nuts, walnuts and black raisins. Cook on a low flame for 4 to 5 minutes.
  3. Transfer the cooked mixture to a plate.
  4. In the same pan, add the pumpkin seeds, melon seeds and sesame seeds. Mix well and fry for 1 minute.
  5. In a separate pan, cook the dates and dried figs for 2 to 3 minutes to soften them.
  6. Add the softened dates and figs to a grinder and grind them well.
  7. In a large bowl, combine the ground dates and figs with the cooked nut and seed mixture. Mix well.
  8. Use your hands to shape the mixture into small balls.

Good to know: Chop the nuts coarsely for a crunchy texture. Store in an airtight container in the fridge for up to 2 weeks. The sweetness comes from dates and figs only, with no sugar or jaggery added.

Watch the Dry Fruit Energy Balls video on YouTube