Mayela wanted to eat Potato fries and was not ready to wait. If your kids also put you in such a situation then here is a Quick recipe of delicious Potato fries that you can make with 4 ingredients that are always available at home.
Video
Ingredients
Potato - Aloo
Red Chili Powder - Laal Mirch Powder
Flour - Ata
Salt - Namak
Cooking Oil - Tael
To know how to Make please watch the video. English guidelines have been added in the video.
In this Eid special dessert recipe video, Mayelas Kitchen demonstrates how to make a mouthwatering Lab-e-Shireen. Lab-e-Shireen is a popular Pakistani dessert made with milk, cream, vermicelli, fruits, and nuts. With step-by-step instructions and clear explanations, Mayelas Kitchen shows you how to prepare this delicious dessert easily at home. Whether you're celebrating Eid or just looking for a sweet treat, this Lab-e-Shireen recipe is sure to delight your taste buds. So, get your cooking tools ready and follow along with Mayelas Kitchen to create this decadent and delightful dessert.
Boil the Milk and when it is boiling then stir it and add Sugar. Let the sugar melt. After that add Custard powder in cup and mix it so no solid part remains in it.
Add Custard Milk in the main cooking pot of Boiling Milk and stir well. When another boil comes just turn off the flame and let it cool down.
While the custard cool prepare you jelly and cut it in to small cubes. The size of the cube depends on your choice but we recommend the size we have shared in the video.
After the Milk cools down add Boiled Colorful vermicelli in it and mix it well. Make sure the vermicelli spreads thoroughly. Now add fruit cocktail can and mix it well.
After fruit cocktail, it is turn of Dried whole milk to go in the cooking pot. Make sure that you turn the dried whole milk in to liquid format by stirring it well. Now add Cream Packs and mix them well too.
The recipe is in final stage, Now just add jellies and stir it with light hand so they do not break and then dish out. Add Ras Gullas in it after dishing out or you can add it while adding the jellies but for a better presentation it is good to add them at the end after dishing out.
Enjoy this recipe with your friends and family. Enjoy.
In this YouTube video, you'll learn how to make a traditional Asian recipe known as Rice Curry Pich or Pitch Chawal in Hindi and Urdu. This dish, also referred to as Rice Soup, is made with new season rice and is enjoyed in various ways by different people. Some prefer it as a soup, while others like to have it with roti bread or white rice. Not only is this dish delicious, but it's also a healthy option. Follow along with the recipe to try it out for yourself!
Recipe Video
Ingredients
Rice – As required - Chaawal
Cooking Oil – 6 tbsp – Tael
Ginger Garlic Paste – 1tsp – Lehsan adrak paste.
Tomatoes – 3 pcs – Tamatar
Potatoes – 2 pcs - Aloo
Spring onions - 1 cup – Hara Payaz
Salt – As required – Namak
Red Chili Powder – Half tsp – Laal Mirch Powder
Turmeric Powder – 1 tbsp - Haldi
Cumin Powder – Half tsp – Zeera Powder
Coriander powder – 1 tbsp – Dhania Powder
Ginger – Half inch - Adrak
Green Chili – 2pcs - Sabaz Mirch
Water – As required - Paani
Making Rice
Take new rice and soak them in water for 30 minutes. After that
take a wide cooking pan. Add water and two table spoon salt in the cooking pan,
boil it. When it is boiling hot add rice in it and cook them for 15 to 20
minutes. Make sure to stir them with spoon but only with lite hands otherwise
you might end up breaking the rice.
Keep checking the rice and only strain them after they are
in the middle state (Not to hard neither too soft). When the rice are ready,
strain them and secure the water in another cooking pot. Add the rice back in
to the Cooking pan you used to boil them. Cover the lid and put them on rest at
low flame for 5 mins. After they are ready just mix them once with lite hands.
Making Rice Pich – Curry
Lets cook Pich (Rice Curry) now. Take a cooking pot and add
cooking oil in it. After the oil becomes hot add ginger garlic paste in it and Sauté
it until its color becomes lite golden. After Sautéing Ginger Garlic add Spring
onions in it and mix them for 2 to 3 seconds only as you should not soften them.
Now add sliced tomatoes.
Soften the tomatoes as Masala has to be prepared from them.
Now add Salt, Red Chili Powder, Turmeric Powder, coriander powder and Cumin
Powder in it. Now we will mash the tomatoes completely and mix these all spices
together.
Once the spices turn in to paste smooth soft shape add
potatoes in it and mix them well. Not it is time to add the strained water of
rice that we secured while cooking the rice. Add that water and mix it. Now add
sliced ginger and green chilies and mix again. Let it cook on flame for 5
minutes.
Now check if the potatoes we added are cooked. You can check
with help of a fork by poking it into the potatoes to know if they have become
a bit soft or not. During this the curry will also become thick and when it does
add a Spoon of cooked rice in it. The addition of rice will give it a beautiful
look and also enhance its taste. At last add fresh coriander and mix it and
serve to your family and guests.
The Rice curry can be eaten with Roti, Rice or plain. Enjoy.
Gajar Halwa also known as carrot halwa, is a popular recipe in the Middle East and Asia, particularly during the winter months. We have made it with Khoya. It is enjoyed by many as a sweet and delicious dessert.
Video Recipe
Ingredients
Carrots - 5 kg - Gajarai
Desi Oil - 300 gram- Desi Ghee
Green Cardamom - 6 pcs - Sabaz Ilayachi
Milk - 1 Glass - Doodh
Dried Evaporated Milk - 500 gram - Khoya / Mawa
Sugar - 1 Glass - Cheeni
Raisin - As required - Mewa
Pistachio - As required - Pista
Almond without skin- As required - Badam chilkai k begair
Making
Add Desi Ghee in Cooking pot along with the Green Cardamoms, let desi ghee melt. After it is melted add the sliced and washed carrots in the pot. Do not use chinese carrots, We recommend you to use Desi Organic Carrots. Remember to add the carrots half by half while mixing them. Cover the lid of the pot for 5 mins to soften the carrots.
After opening the lid, mix the carrots again. Add one glass of milk. Cook the carrots until the water that was dispersed from carrots and the milk added gets dry. Now add 1 tbsp Desi Ghee along with a glass of sugar and mix them well.
Now also mix the melted sugar well and Sauté the carrots well. It took me 15 minutes to cook my carrots and the timing will depend on the quality of your carrots. After your carrots are ready mix Pistachio, Raisin and Almond in it and mix them well.
Now turn off the flame and add Khoya/Mawa in it. Mix it up with lite hands and only once.
Our Soft and delicious Gajar Halwa is ready to serve. Enjoy it with your family and friends.
Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.
Recipe Video
Ingredients
Mutton Chops - 1.5 kg - Bakrai ki Champ
Meat fats - .350 gram - Roghan - Charbi
Tomatoes - 8 Large Pcs - Tamatar
Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste
Ginger Sliced - 1 inch pc - Kati hui Adrak
Salt - 1 tbsp - Namak
Cumin Powder - 1 tsp - Zeera Powder
Black Pepper Powder - 1 tsp - Kali mirch powder
Turmeric Powder - 1 tsp - Haldi Pwoder
Red Chili Powder - 1 pinch - Laal mirch powder
Cooking Oil - 1/3 cup - Tael
Making
Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.
Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well.
Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan.
Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.
Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time.
When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.
Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible.
After the meat is well Sautéed and water disappears, add a bit coriander along with the green chilies and mix again. Your recipe is ready to be served. Enjoy it with you family and friends.
Paneer Halwa recipe without eggs - Cottage Cheese dessert by Mayelas Kitchen
Paneer is called Cottage cheese in English.
It is full of Proteins, Minerals and Vitamins but if your family, kids do not like to eat it plain then turn it in to Paneer Halwa, A delicious Cottage Cheese dessert.
This is a creamy sweet recipe that every one loves. Remember to eat it hot, you will love it.
Recipe Video
Ingredients
Cottage Cheese - Made of 2 liter milk - Paneer
Mawa - 250 gram - Khoya Almond - As per your choice - Badam Raisins - As per your choice - Kishmish Pistachio - As per your choice - Pista
Clarified Butter - 2 tbsp - Desi Ghee
Sugar - Half cup - Cheeni
Making
Take a Cooking Pot and add Clarified butter in it along with the cardamoms.
When butter melts then add Cottage cheese in it and mix it well with each other.
After it is mixed then Sauté it a bit. But do not change its color too much. Make sure to break cheese in to pieces to Sauté it well in butter.
Now add sugar in it and let the sugar melt.
Mix up the cottage cheese with melted sugar to enhance its taste.
Now add Mawa - Khoya in it and mix well. Until it turns in to a creamy form.
After it turns in to a creamy shape then just add dry fruits (Garnish) and enjoy it with you and your family or friends.
4 Ingredients Quick Party Dessert by Mayelas Kitchen
If there is a party and you want to make a delicious dessert in no time then this 4 ingredients quick party dessert is for you. You can make it in 5 minutes.
Halwa Poori recipe is one of the most favorite Desi Breakfast worldwide. Halwa makes it sweet and combination of Chana Masala gives it a salty touch. Our Halwa Poori is made with Desi Ghee so even after being a heavy breakfast, it is healthy.
Blend of spices - 1 tsp - Garam Masala Nigella Seeds - 1 pinch - Kalonji Chicken Cubes - 2 cubes (As per choice- Can be skipped) Water - Pani
Ingredients of Halwa (Pudding)
Semolina - 1 cup - Suji
Sugar - 1 cup - Cheeni Cardamom - 5 pcs - Ilayachi Raisins - To Garnish - Kishmish Boiled Almonds - To Garnish - Ublai Badam Pistachio - To Garnish - Pista
Water - 2.5 cups - Pani
Ingredients of Poori
White flour - 4 cups - Maida
Salt - 1 tbsp - Namak Yogurt - 2 tbsp - Dahi Warm Water - 1 cup - Neem Garam Pani Cooking Oil - Tael
MAKING
Making Channa Masala
Put Chickpea in water overnight and do not forget to add baking powder in that water.
Next day rinse them and add these chickpea in a pressure cooker and add three glass water along with 1 tbsp salt. Pressure cook these ingredients for 10 minutes.
After 10 minutes take out a chick pea and mash it between your fingers to know if it is well cooked or not. When they are well cooked move them in a strainer and save the boiled water in kettle.
Now take a pressure cooker and put it on the stove. Add oil in it and Chopped onions. Cook the onions until they become lite brown. When the color changes add Ginger Garlic paste in it and cook until the rawness turns in to well cooked.
Add some water so the material does not sticks to the cooker. Now add all the dry spices in it that are starting from Turmeric powder in the ingredients list of Channa Masala. Mix them well and then add Boiled Chickpea in these spices and Sauté them for 3 to 4 minutes.
Remember to use lite hands so you do not break the chickpeas. After Sautéing add chicken cubes in it (These can be skipped if you are a vegan). When the chickpea are well Sautéed then add the water we saved earlier. If that water is in low qty then you can also include fresh water in it.
Now we will pressure cook it again for 10 minutes. After ten minutes my chickpea are ready. Now Garnish them with sliced Ginger and green chilies.
Making Halwa (Pudding)
First we will prepare treacle. Add water, cardamom and sugar in a kettle and put it on flame. Stir it until the sugar melts completely. After it melts keep cooking it for 3 to 4 minutes.
Now take another Kettle and add Desi Ghee in it. Now add semolina in it and stir it with lite hands (Low pressure). After 5 mins you will found Desi Ghee to be on the sides of the kettle. Keep Sautéing the Semolina on Medium flame.
When the Semolina is ready then add Treacle that we prepared earlier but with great caution. Add it slowly and carefully otherwise you can have its splash that can cause burns. After adding treacle keep stirring it. Now cover it with a lid and let it rest for 2 to 3 mins on medium flame.
Open the lid now and your pudding is ready to serve. You can garnish it with almonds, pistachio and raisins. The choice on garnish is all yours.
Making Poori
Take a bowl and add white flour in it along with the salt and mix it to blend them together.
Take a cup of warm water and add two tbsp yogurt in it and mix it well. Add some of the water mixture in the flour and mix it with your hand. After the material turns a bit solid add rest of the water mixture in it.
Now if you need liquid to knead the flour, You can use simple warm water. When the white flour turns in to the dough, Grease it and cover it with lid. Give it rest for at least 10 minutes.
After 10 minutes take out the dough and put it on a clean but oil greased counter / base. Divide the dough in two pieces by cutting it with a knife. Stretch the dough on the counter and cut smaller doughs out of it. Now shape the cut piece in to a round dough piece as like a dough of Roti.
Now grease roller pin with cooking oil before rolling the Dough. Take a dough and press it with your hands then roll it under roller pin. It is better to keep the size of the Poori medium
Put the rolled dough in the preheated Oil in fry pan. Use spoon to pour preheated oil on the poori, this will make it well protuberated.
Now change the side and pour oil on the other side as well. We will make it well cooked this way.
When your poori changes it color to golden brown that means it is ready to serve.
Enjoy your Halwa Poori and Channa Masala with your family and friends. Enjoy
If you Love Macaroni and Beef then mix both ingredient's by following our Beef Macaroni Recipe. Your Taste Buds are going to love this recipe. It is easy to make and delicious. My Family, specially kids love it.
Recipe Video
Ingredients
Beef Mince - 500 gram - Beef Qeema
Cooking Oil - 1/4 cup - Tael
Ginger Garlic Paste - 1 tsp - Lehsan adrak paste
Cabbage - 1 medium piece - Bandgobhi
Bell Pepper - 3 pcs - ShimlaMirch
Carrots - 3 pcs sliced - Gajar
Onion - 1 pc - Pyaz
Salt - 1 tbsp
Black pepper powder - 1 tbsp -
Turmeric Powder - Half tea spoon -
Cumin Powder - Half Tea Spoon -
Vinegar- 3 tbsp - Sirka
Chili Sauce - 5 tbsp - Lal Mirch sauce
Soya Sauce - 4 tbsp - Same
Water - As required - Paani
Making
Taken a Cooking Pot, add oil and preheat. Add Ginger Garlic Paste in it. Sauté the paste until it become lite brown in color. Add Onion and stir it until its color changes. When the color changes add Beef Mince in it. Mix it and then add Half Glass Water. Mix it and then cover the lid for 5 minutes. Covering will make the mince disperse its water. After 5 minutes there will be water in it, We will mix the ingredients until the water gets dry. After that add all the dry spices and mix it well.
Now we will add Half glass water again and mix them, Cover lid for 5 to 10 minutes (Time depends on the rawness of the mince). We have followed this way to cook the mince well from inside.
When mince is ready, We will add all the vegetables in it (Carrots, Bell Peppers and Cabbage). Mix them well.
Do not overcook the vegetables otherwise you will loose the crunch in them. Add Vinegar 3tbsp, Chili Sauce 5 tbsp and Soya Sauce 4tbsp. Mix the sauces and then add Boiled Macaroni in it and mix them well too.
Now give it rest on low flame with Lid covered. After that dish out and enjoy it with your family and friends.
Easy to make Chicken Cheese Paratha is one of the most favorite dish of people worldwide. After visit of Luke Damant to Pakistan, it has become his favorite dish too so We have decided to share our Chicken Cheese Paratha recipe with our viewers now in the Holy Month of Ramadan.
Recipe Video
Ingredients
For Dough
White Flour - 3 cups - Maida
Wheat Flour - 2 cups - Ata
Cooking Oil - 3 tbsp - Tael
Salt - 1 tbsp - Namak
For Filling Material
Boneless Chicken - 1 kg - Murgi Hadi k bagair Mozzarella and Cheddar Cheese - 2 Packs Crushed
Green Chili - 1 pc - Sabaz Mirch
Ginger - 1 inch pc - Adrak
Garlic - 4 cloves - Lehsan
Black Pepper Powder - Half tea spoon - Kali Mirch Powder
Red Chili Powder - 1 pinch - Laal mirch Powder
Cumin Powder - 1 tsp - Zeera Powder
Salt - 1 tbsp - Namak
Blend of Spices - 1 pinch - Chaat Masala
Blend of Spices - 1 tsp - Garam Masala
Khushk Dhania - 1 tbsp - Dry Coriander
Flakes of Red Chili - 1 tbsp - Dadar Mirch
Cooking Oil - 7 tbsp - Tael
Ginger garlic paste - 1 tsp - Lehsan Adrak Paste
Spring Onions - Half Bowl - Hara Payaz
Making
DOUGH
Add White flour, Wheat Flour, Cooking oil and Salt in a bowl and mix them well. Now add water little by little and mix it well to knead the dough. Note that we will keep it a bit hard as shown in the video, We will not keep it soft as done for the other recipes.
after 3 to 5 minutes when you have completed the knead process, give dough rest for 20 minutes and your dough will be ready to use.
Filling Material
Add all the materials mentioned above in the chopper and chop them well except the powder / dry spices. We will add dry spices after the solid spices are mixed up well. Add the spices and run the chopper again for 3 to 4 minutes to every thing is mixed up well.
Take a cooking pot and add 7 tbsp oil in it and then Ginger Garlic paste. Wait until the color of the ginger garlic paste is changed. After the color is changed add spring onions in it and sauté for 2 to 3 minutes. Now lower the flame and add chicken and mix well with other ingredients. Cover the pot with a lid and keep for 5 minutes on low flame so the water inside it disperse.
Open the lid and you will find color of the chicken changed with water inside the pot. Dry the water. The trick to dry the water is just keep mixing the chicken. It take me 5 to 8 minutes to dry it.
When the chicken is dry, it is ready to get filled in the Paratha.
Cooking Paratha
First take two small doughs and put dry flour on them and flatten them in round shape with help of a roller pin. After that do oil brushing on it and sprinkle some dry flour over it. Now fold the flattened roti in to layers and then turn it to a dough again. Now flatten the layered dough. Please watch the video to understand this part as it is not possible to explain in words.
After the layered dough is flattened add chicken material in it along with the cheese. Now put the other flattened dough over it and press the sides so the filling does not comes out and gets locked inside. Carefully with lite hands Roll it with Roller Pin.
Now Put it on preheated fry pan. Keep the flame low. Cook one side and then change the side. When it is well cooked the whiteness of the Paratha will change in to a beautiful color. Now add Desi Ghee on the fry pan and cook it well. Now change to other side and cook it too.
I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel.
I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers.
Do try my recipes as i have shared them in an easy to understand way. Enjoy.
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