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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




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.







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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. 

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


Ingredients

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


Ingredients

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

Making

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. 

Cooking 

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


Ingredients

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

Making

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

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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



Ingredients

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

Making

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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Stuffed Karela Recipe is famous as Bharay Karelay in Pakistan and Bharwa Karela in India. Our this version is purely vegetarian. Different fillings can change its category from Veg to Non Veg. We will share more versions soon for now this is for Vegans. Enjoy

Recipe

Preparation time: 15-20 mins
Cooking time: 15 mins

Ingredients

Bitter Gourd - 12 pieces - Karela
Salt - For Cleaning - Namak

Filling Ingredients

Potatoes - 2 pcs - Aloo
Onions - 2 pcs - Payaz
Tomato - 1 piece - Tamatar
Green chilies - 2 pcs - Hari mirch
Pomegranate paste - 2 tbsp - Anar dana paste
Ginger Garlic paste - 1 tbsp - Lehsan Adrak ka paste
Black pepper powder - 1 pinch - Kali mirch powder
Dry coriander powder - 1 tsp - Khush dhania powder
Blend of spices - Half tsp - Garam Masala
Fenugreek Powder - 1 tsp - Kasuri Methi
Turmeric Powder - 1 tbsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch powder
Salt - 1 tbsp - Namak


Making

Cleaning of the Bitter Gourds

1. Peel off the Skin OF Bitter gourds as shown in Video.

2. Cut the gourd from Center and remove all the seeds inside it. 

3. Now put all the Gourds in a bowl and add 1 tbsp salt in them and give them rest for 30 minutes. 

4. Now Wash them with water twice and thrice while rubbing them with your hands so the salt and other remaining substances get washed off. 

5. Now squeeze each bitter gourd with your hands and remove  any remaining water in them. Place the Bitter gourd in a dry plate.

Your Bitter Gourds are ready to cook. 

Making Filling Material and Stuffing your Gourds.

1. First fry Potatoes till they become light golden.

2. Take a Fry pan and add Ginger garlic paste in it and fry it until it becomes light golden.

3. Now add chopped onions in it. Do not let Onions become light brown or golden. Only let them have a slight change in color and their rawness. 

4. Add tomatoes and green chilies in it and Saute them for 1 to 2 minutes.

5. Add all dry spices in it. 

6. Add pomegranate seeds paste in it and mix everything with help of spoon.

7. Now add fried potatoes in the pan and mix them well. Put the mixture on low flame for 5 minutes. 

Our material is ready now.  

Filling of Bitter Gourd


Now open the cut area of the gourd with help of your hand and fill the spices we prepared with a tea spoon. Close the cut with a Thread.

Cooking of Bitter Gourd

Preheat oil in frying pot and add your Bitter Gourds filled with spice in it. After you have fried them well just take them out in a plate and enjoy their unique taste.


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Mutabal is a creamy delicious Arabian recipe. Most people take it as an Arabian dip. We eat it without any supporting dish. In desi style, you can use it as Raita. It is really healthy and its effectiveness (Taseer) is hot so you can eat it in winter and give it to you children. It will keep you active in cold. The best thing is that making it is really easy. 

Recipe Video


Preparation time: 5 mins

Cooking time: 5 mins

Ingredients

Eggplant / Brinja - 4 pcs - Baingan
Yogurt - 6 tbsp - Dahi
Tahnia Sauce - 4 tbsp 
Lemon Juice - 2 tbsp - Limu ka Rass
Olive oil - 3 tbsp - Zaitoon ka tael
Garlic Paste - 1 tbsp - Lehsan paste
Salt - Half tsp - Namak
Black pepper Powder - Half tsp - Kali Mirch Powder
Fresh Coriander - As required - Dhania

Making

First burn Brinjals/Eggplant on stove. Then peel of their skin and separate inner material in a bowl. You can see this process by clicking here.

Then mash inner material with fork or masher to make it smooth. After that add Yogurt and Tahnia sauce and mix it well. Now add all other materials and mix it well. Your Mutabal is ready to serve. Enjoy. 



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Every one Loves Chocolate Cake so today we are sharing Easy to make Hearth Shaped Chocolate Cake. You can calso call it basic cake. We made it specially for event of Eid e Milad un Nabi - Birthday of Prophet Muhammad May peace be upon him. An Extra was made to taste before the event because it is hard to avoid once it is ready :) 

Watch Video Recipe


Preparation time: 10 minutes. 
Baking time: 30 minutes.

Ingredients

Warm Water - Half Cup - Neem Garam Paani
Warm Milk - Half cup - Neem Garam Dudh
Baking powder - Half tsp - Bake kernai wala Powder
Baking Soda - A bit less than Half tsp - Meetha Soda
Salt - 1 pinch - Namak
Vanilla Essence - 5 drops - Vaneela
White Flour - 1 cup - Maida
Sugar Powder - 1 cup - Cheeni
Coco Powder - Half cup - Cocoa ka powder
Cooking oil - 1/3 cup - Tael
Eggs - 2 pcs - Andai

Making

Just add all the above ingredients in a bowl and mix them well. It is better to add liquid things like Water, Milk, Eggs, Cooking and Vanilla essence first. Just mix them well. 

After that add all the powders left but make sure you strain them so now hard particles (granular) gets in to the liquid. Mix it well again. 

Now Take a cake pan and add butter paper in it. Also do not forget to grease it with oil. Add liquid in the cake you are going to bake your cake in. Fill it half and put it in Preheated oven at 180 degrees. It will take about 30 minutes to bake. 

After 30 minutes check the cake by inserting a tooth pick or a long wooden stick in it. If it comes out dry then it is well baked. If you feel it to be a bit wet then it is not well baked yet. We are writing this part because some times due to different type of ovens, time can differ. 

If it is ready then Enjoy it with your Family and Friends. 


Click here to Watch Chocolate Frosting Recipe (Coming Soon)

Click here to Watch More Baking Recipes

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Plain View of the Cake right after baking. The picture above is after adding Chocolate frosting over it. We will share that recipe soon. To stay updated Subscribe our Youtube Channel. 

After eating half of it :) Here is a view from Chocolisious View from Inside. 


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Beef Paya | Trotters are one of the most demanded and consumed Winter recipe. It keeps you warm and healthy. In Pakistan it is also regularly taken as breakfast. Today i am going to share the easiest way to make it but will give you taste just like you get from restaurants. You can use it for commercial purpose and sell it in your restaurant. Every one will love it. 


Watch Recipe Video


Preparation time: 05 mins.
Cooking time: 45 to 50 mins.

Ingredients

Beef Trotter - 1 piece sliced - Bara Paya
Salt - 1 tsp - Namak
Garlic - 1 bulb - Lehsan
Water - 2 Glass - Pani

Tomatoes - 3 pcs - Tamatar
Onions - 2 pcs - Payaz
Garlic - 1 bulb - Lehsan
Cooking Oil - 1 cup - Tael 
Ginger and Chilies for Garnish - Hari Mirch aur Adrak
Blend of spices - 1 tsp - Garam Masala
Fenugreek Powder - 1 tbsp - Kasuri Methi
 Black Pepper Powder - Half tsp - Kali Mirch Powder
Salt - 1 tsp - Namak
Red Chili Powder - 1 tsp - Laal Mirch Powder
Turmeric Powder - 1 tbsp - Haldi
Dry Coriander powder - 1 tbsp - Khushk Dhania Powder

Making

Preparing Beef Trotters

Preparing Beef trotters is really easy. Just take a pressure cooker and add Beef Trotters, Salt, Garlic and Water in it. Follow the quantity of first 4 ing's in the list above. 

Steam cook them for 15 mins and check if it is ready. Our trotters got ready in 25 mins. Time here differs depending on the quality of the trotters. If it is well cooked then take out trotters in a bowl and let gravy stay inside. 

Preparing Gravy / Soup

Now in same Pressure cooker where rest of the material from steaming trotter is left. In it Add all the dry spices in it and mix Well until it becomes smooth. 

After spices become soft the oil in it will move to side of the pressure cooker. Add 1 cup cooking oil in it and cook it well. Now add Steamed trotters in it and Saute if for 5 mins. 

Now Add 1.5 liter Water and Steam cook it again for 20 mins.  After it your Beef Trotters are ready. Enjoy them With Naan Bread. You can garnish it with chilies and ginger as per your choice. 

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About

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.
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