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Peshawari Mutton chops recipe


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


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


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.  
Peshawari Mutton Chops

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 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


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


  • 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.

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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.



Condensed Milk - 1 Pack (390 grams) - Garha Meetha Dudh
Fresh Cream - 2 packs (Total 400 grams) - Malayi
Fruit Cocktail - 1 Tin (567 grams) - 
Mary Biscuits - 6 packs (Depends on the dish used)


  • Take a bowl and mix Condensed milk and fresh cream in it until it turn in to a creamy batter. 
  • Separate the fruits and sweet syrup from the tin. 
  • Now dip the biscuit in the sweet syrup and add it in your dish. Make sure to cover the base with biscuits. 
  • Now add the creamy batter on the as the first thick layer on biscuits. 
  • Add Fruits on the batter. 
  • Now repeat the process. Add layer of the biscuits, the same way you did at the start by dipping them in the sweet syrup first. 
  • After that add layer of creamy batter.
  • Then another layer of Fruit Cocktails. 
  • Add creamy batter again. 
  • Now mash/crush some biscuits and you can Garnish - Decorate your dessert with it. 
Your Party dessert is ready. Enjoy it with your family, friends and guests. 

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Introduction of Halwa Poori Recipe

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.

Recipe Video

Ingredients of Channa Masala

Chickpea - 500 gram - Safaid Channa
Baking Powder - 1 tbsp
Salt- 1 tbsp - Namak
Cooking Oil - Half Cup - Tael
Chopped Onions- 2 Medium pcs - Kattai Payaz
Ginger Garlic Paste - 2 tbsp - Lehsan Adrak paste
Turmeric Powder - 1 tbsp - Haldi
Red chili powder - 1 tsp - Laal mirch
Salt - 1 tsp - Namak
Cumin Powder -1 tsp - Zeera powder
Fenugreek Powder - 1 tbsp - Kasuri Methi
Black pepper powder - 1 pinch - Kali mirch powder
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 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 

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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


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


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


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



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. 

You paratha is ready to serve. Enjoy. 

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Bismillah Ali always wanted to make a cooking video like her mother.
We have fulfilled her wish and here is her first #Cooking Video of #Oreo Mug #Cake. This recipe only need two ingredients and takes two minutes to cook. Enjoy.

Recipe Video


Oreo Biscuits - 8 pcs (Depends on Size of your Mug)
Milk / Dudh - As required

How to Make

Put the Oreo Biscuits in your Mug and Crush them. Add Milk in the Mug and then Put it in Oven for Two minutes. Your Oreo Mug Cake it ready. You can eat it hot or Cold it in refrigerator. Enjoy your Cake.

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Mughlai Mutton is a royal recipe from Mughal Era. This is a creamy recipe and its every bite is gratifying. It was Mughals favorite due to which it is named after them. It is quick to make and delicious. 

Recipe Video


Cooking Oil - Half Cup - Tael
Salt - 1tsp - Namak
Cumin Powder - Half tsp - Zeera Powder
Coriander powder - Half tsp - Khushk Dhania Powder
Fenugreek leaves- 1 pinch - Kasur Methi 
Blend of Spices - 1 Pinch - Garam Masala
Turmeric Powder - 1 tsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch Powder
Medium Onions - 2 pcs Chopped - Darmayane Pyaz
Cashew - 10 Pcs - Kaju
Almonds without Skin - 15pcs - Badaam begair chilkai
Tomatoes Sliced - 4 pcs - Katai Tamatar
Cream - 4 tbsp - Malayi 
Sliced Ginger and Green Chili for Garnish - Adrak aur Hari Mirch
Ginger Garlic Paste - 1 tbsp - Lehsan Adrak ka paste
Cloves - 3 pcs - Laung
Pepper Corn - 4 pcs - Kali Mirch
Star Anise - 1 pc - Phool Badiyan
Green Cardamom - 3 pcs - Sabaz Ilayachi
Cinnamon - 1 pc - Daar cheeni
Black Cardamon - 2 pcs - Kali Ilayachi
Mutton - 500 gram - Bakrai ka gosht


Preparing Paste

Add almonds in a blender along with 4 tbsp milk and blend it for 2 to 3 minutes. After that add cashew in it and blend it until they mix up together well. After your ingredients turn in to one smooth and creamy paste, it is ready to use. 


Take a pressure cooker, Add oil and preheat it. After Oil becomes hot, add sliced onions in it and stir once with a spoon. Fry onions until their color turns in to lite golden. After that add Ginger Garlic paste in it and Sauté it well. While Sauteing ginger garlic paste, add sliced tomatoes in it along with the whole(hard) spices. Mix all the ingredients and cover the cooker with a normal lid for two minutes to make the spices softer. After removing the lid Mash the soft tomatoes and turn them in to a paste with help of a masher or spoon. Sauté the spices. 

When spices are ready. I will add Mutton in it and Saute it well. After Sauteing it, add all the dry ingredients in it.  If spices start to stick with the pressure cooker you can add some milk to avoid it. 

To make meat tender you can add one glass water in it. Avoid adding too much water. Now pressure cook it for 3 to 4 minutes. After that check if the meat has become tender otherwise pressure cook it a little bit more. 

After meat is cooked then turn on the flame and dry the remaining water in it. After that add the paste we prepared and mix it well. Then add Fresh cream in it and Stir/Mix again. Remember do not Sauté Mutton too much after adding Cream and Paste as it can ruin the recipe. 

After it is mixed well your Dish is ready to serve. You can garnish it with Coriander. After dish out you can Garnish it with Ginger and Green chilies and Enjoy with your family or guests. 

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Recipe Introduction

Making Donuts at home has never been easy but if you will follow our way then you will find it easy and they will taste like made by Professionals.

Recipe Video


Warm Milk - 1 Cup - Neem Gharam Dudh
Butter - 2 Tbsp - Makhan
Egg - 1 pc - Anda
Grinded sugar - 1/8 cup - Pisi Cheeni
Yeast - 2 Tbsp - Khameer
White Flour - 2.5 Cup - Maida


First take a Bowl and add warm Milk in it along with 2 tsp Yeast and one Egg. Mix these ingredients with Egg Beater. After mixing it cover the bowl with lid and give rest for 5 to 7 mins. 
After 5 to 7 mins add Salt and1/8 cup grinded sugar in it. Mix them well with help of an egg beater. 
After mixing it Add half white flour in it and mix it a bit after that add rest of white flour. This way will add taste in every bite of your donut.

Now put the dough material on a plain surface and add Butter in it. Now we will knead it until it turns in to perfect shape.  We will knead it just like we knead regular flour but we will knead on a plain surface.

To make Donuts softer and fluffy, while making the dough with your one hand stretch the dough out and then bring it back. Keep repeating this method until the dough combines/merges well. When the dough is ready it will not stick to the surface. Its time to oil up the bowl and put dough in it and give it rest for 30 minutes. Do not forget to cover the bowl with a cloth or napkin. 

After taking off the cover remove air in the dough by pressing it. You can also put it on a plain surface and roll it. After it comes in to a shape of roll cut out small parts from it. Now take a smaller piece and spread it on a counter in round shape. Now you can put a hole in the middle with help of a cutter or bottle cap. After giving donut shape to your material, Cover them with a napkin and give rest for 5 mins so they rise a bit. 

Its time to fry them. Preheat the oil and add donuts in it. Fry one side until color changes, now turn it to other side. Enjoy your Donuts are ready. 

Dip fried donuts in Chocolate frosting to make them Chocolate donuts and other consumable decorations can be added to make them look beautiful. Enjoy



Chocolate Frosting Introduction

Chocolate frosting is one the most consumed Recipe worldwide. It actually is a Sub recipe and used on Cakes, Donuts and sandwiches etc. It is made in different ways and we are sharing the simplest way to make Chocolate Frosting at Home. 

Video Recipe


Cream - 1/8 Cup
White Flour - 1/4 Cup - Maida
Sugar - 1/2 Cup - Cheeni
Fresh Milk - 1 Cup - Dudh 
Butter - 2 tbsp - Makhan
Cocoa Powder - 1/3 Cup


Take a Sauce Pan and put it on Stove. Turn the Flame on. 
First add 1cup milk and Half Cup Sugar in it. 
Wait for it to boil so the Sugar in it melts. When milk is boiling remember to stir it to mix sugar and milk well.
After mixing both ingredients, Lower the flame of the stove and Add Cocoa Powder in it.
Mix Cocoa Powder well. When it starts to turn thick add White flour in it and mix well again.
At last add butter in it and mix again. 
If you think that your material has become too thick then add 3 to 4 tbsp milk to make it thinner / Liquify.  After mixing it well, Turn off the heat and let the chocolate come on room temperature.
After that add cream in it and mix well again.

Now our Frosting is ready. You can store it in your refrigerator for 15 to 20 days. You can put it on your cake or donuts and also use it as Sandwich Spread. Enjoy.

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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. Do not forget to Like my Facebook page and subscribe my YouTube channel.