Posted in pasta

Spicy Saucy pasta

14123599_1350414218319833_929990172_oCaution! It’s extremely spicy and solely for spice lovers ๐Ÿ˜›

I had a sudden craving for it so went ahead making it with the ingredients I had at home. It’s very quick and easy!


1 cup macaroni

1/2 cup boneless chicken

Garlic cloves 2

Worcestershire sauce 1/2 teaspoon

Vinegar 1/2 teaspoon

Soya sauce 1/2 teaspoon

Chilli garlic sauce 1 teaspoon

Salt (to taste)

Red chilli flakes 1/2 teaspoon

Ketchup 2 tablespoons

half small onion


Marinate chicken with sauces.

Saute garlic cloves, add in chopped onion and fry it till it turns brown. Add marinated chiken.

In a bowl mix ketchup with red chilli flakes and add it to the chicken. Add salt. Mix everything well. You can add more chilli garlic sauce and red chilli flakes if you want to make it spicier.

Add pasta and mix well!

Spicy saucy pasta is ready!

Garnish with parsley if you wish.


Posted in Pakistani main course

Sindhi Biryani

Ok, so there’s no uncertainty about the fact that Desis LOVE biryani! Be it my grandfather or my little sister, each and every person in my family is a huge fan of biryani. I tried making biryani all on my own a few months back, but it was a disaster, which did demotivate me greatly and I actually didn’t even want to think about getting into making it again. lol.

However, ever since I have taken over the responsibilities of kitchen chores, I have realised that such fiascoes are a part of a chef’s life and giving up is not solution to it. Therefore, I wanted to give this magnificent dish another try. Biryani doesn’t have a single, particular taste associated with it, in fact, there are a variety of flavours it comes in like Bombay biryani, Hyderabadi biryani, Memoni biryani and Sindhi biryani to name a few. My mother usually makes Bombay and Sindhi biryani with her own homemade spicesand she’s outclass when it comes to cooking! Since, ย I am a newbie to cooking, she provided me with the recipe of Biryani with Shan’s Sindhi Biryani masala. Lets have a look at it ๐Ÿ™‚



For biryani’s qorma:

Medium sized onions 2

Yogurt 1 cup

Shan’s Sindhi Biryani masala 4 tablespoons

Ginger paste 3/4 tablespoon

Garlic paste 1 tablespoon

Red chillies flakes 1 teaspoon

Chat masala 1 teaspoon

Green chillies 2-3

Salt (to taste)

For rice:

Good quality rice

White cumin seeds 1 teaspoon

Bay leaf 1

Salt (to taste)


  1. Keep the water for rice for boiling, while adding in it white cumin seeds, bay leaf and salt. The amount of salt should be good enough so that the rice can absorb the taste in itself. Keep aside and let it boil and continue making the qorma.
  2. For qorma, fry the onions till they turn brown and then grind them. Keep this paste aside.
  3. Make a separate paste with yogurt, ginger garlic paste, sindhi biryani masala, chat masala and red chilli flakes. Pour in some oil in the pot, and add this mixture. Cook it on high flame (bhoonofy) for good 5-8 minutes.
  4. Add small cubes of one large tomato. Cook on high heat.
  5. Add the onion paste
  6. Cook again well. (Bhoonofy!)
  7. Add chicken and keep cooking on high flame (note that I use frozen chicken which becomes tender within 5 minutes. So, if your chicken takes time to tenderize then add it along with tomatoes).
  8. Add 2-3 green chillies. Cook a little more and then leave it on low flame, cover the lid for 3-4 minutes or till the oil comes on the surface. Qorma is ready!
  9. Add rice to the boiled water and strain it leaving 25% of the rice uncooked.
  10. Boil 8 pieces of potatoes.
  11. Start the layering process. ย Divide the rice in 3 parts. Divide gravy (Qorma) into two parts. Spread a little oil on the base of the cooking pot and place the first part of rice as the first layer. Over it, spread a layer of gravy and place 4 pieces of boiled potatoes. Again, add another layer of rice, then gravy and potatoes. Lastly, ย spread the last layer of rice. Pour in 2 tablespoons of oil all over the top and 2 teaspoons of orange food colour. Cover the cooking pot with a foil paper first and then with its lid. Keep a tawa (a kind of south asian frying pan) over the stove and shift the pot on it. Increase the flame for 5 minutes. Then, leave the pot on a low flame for 10-15 minutes. By doing this, the rest of the rice gets cooked too. Biryani is ready! ๐Ÿ™‚

If you have any questions, please ask in the comments section below. I’ll be more than happy to help ๐Ÿ™‚


Posted in Desserts

Pineapple Souffle

12980731_1252217964806126_749731991_oWell, to put it the best way, I can say that I grew up eating this. lol. This is actually my mother’s all time hit dish and I have always seen her make this in all the parties she throws. Most of our guests are just as fond of this dish as I am ๐Ÿ˜› and often my mother used to make this on their requests.

I desperately wanted to learn this crowd-puller as my husband is a dessert lover! I made it for the first time for my husband and in laws and it’s so amazingly easy that I conveniently mastered the taste at my first try. I shared the recipe on a well known food group too and received loads of positive feedback. Do give it a try and share your experience in the comments below ๐Ÿ™‚

Servings- 6-7
1 packet pineapple jelly.
Fresh cream 100 grams or ยฝ cup
7 medium sized pineapple slices
4 to 5 tablespoons condensed milk (You can add more depending on the level of sweetness you want to keep)
2 cups whipped cream

You need to make a hard jelly. If the instructions on the box call for 2 cups of water then take 1 instead. Prepare the jelly, let it cool and then refrigerate it for around half an hour so it sets in properly.

In a blender, grind pineapples, refrigerated jelly and whipped cream for 30 seconds and pour it into a large bowl. Add fresh cream and condensed milk and mix it using a beater. You can also add in some pineapple chunks.

Dish it out. Refrigerate for at least 3-4 hours before serving.
Top it with pineapples, jelly, whipped cream or cherries after it has been chilled.

Note: My whipped cream already had sugar in it. Please adjust the quantity of condensed milk if your whipped cream is unsweetened.


Posted in Salads

Creamy Salad: The Shortcut

14012111_1346380102056578_427420206_n (1)Appetizers or starters are a crucial part of the meals we serve. As the name speaks for itself, everyone ‘starts’ with appetizers, hence the starter should be the ‘stunner’ so that whoever you’re serving looks forward to the main course and desserts that you’ve prepared arduously and with so much love.

This is a creamy salad. Most people refer to it as Russian Salad. However, the original Russian Salad recipe calls for a variety of ingredients, while my version of The Creamy Salad can give you luscious taste with only a few and simple ingredients. Lets find of what the recipe is ๐Ÿ˜€


Fresh cream 100 grams

Mayonnaise 3 tablespoons

Yogurt 1 tablespoon

Grounded Sugar 3 tablespoon (or more if you like it to be sweeter)

Pineapple slices 4 chopped

Sweet baby corn 6 tablespoons

Macaroni half cup (boiled) Ditalini or any other small sized shape


In a deep bowl mix 100 grams of fresh cream, 3 tablespoons of mayonnaise, 1 tablespoon yogurt and sugar.

Add in chopped pineapple slices, sweet baby corn and boiled macaroni and mix well

Salad is ready. Serve chill and enjoy ๐Ÿ™‚

Tip: In case, the salad becomes dry, add in a few tablespoons of milk.



Posted in DIY creations!

My style S7 edge case

My dearest husband gifted me Samsung galaxy S7 edge on Eid. It’s so sleek, glossy, satiny and slim! And I have an irksome habit of using my gadgets roughly. Therefore, a person like me can’t handle such a prestigious phone without its glove.

I searched everywhere I could for a fancy, pretty phone cover. But, since it’s a new set, I could only find transparent and simple cases for it. Anyway, I finally decided to decorate one myself in the way I like.

I bought an ordinary cover and stuck 8 strips of golden and blue shimmery ribbons inside using glue stick. It was so simple to make and enhanced the phone’s overall beauty.


Posted in Desserts

Ras Malai


Want an easy way to win hearts in a desi family? The route is definitely through a delicious, mouth-watering dessert because we desis have an exceptional love for sweets.I, personally, am not very fond of desi sweets, but since half of my family members go crazy after them, specially my dearest husband, I keep trying different recipes for them.

Ras malai is a traditional, well-known and an extremely rich in taste south indian dessert. Back in my home country, it’s also considered as a slightly pricy sweet dish to get from bakeries. But, the recipe I am about to share will give you just the original taste and will cost you much less! Isn’t that an awesome deal? So, let’s get started.

The trick lies in the proportion of the ingredients used and the recipe is fairly simple if one can get the ratio right. Therefore, use measuring cups for accurate and perfect result.

The recipe, after completing, make 25 medium sized balls. It can make 18 to 20 balls if you wish to make larger balls.


Milk 2 kg (full fat)

Small cardamoms 3

Sugar 1.5 cups (or to taste)

Good quality dry milk powder 2 cups (I used Nido)

All purpose flour 1 tablespoon levelled

Baking powder 2 teaspoons levelled

Oil or ghee 2 tablespoons

Eggs 2

Pistachios for garnishing


Step # 1: Boil milk with cardamom and sugar added to it. Break open the cardamom from between before adding. Leave it on low flame while continuing with the following steps.

Step # 2:ย  Mix 2 cups dry milk powder, 1 tablespoon all-purpose flour and 2 teaspoon baking powder well.

Add in 2 tablespoons ghee/oil

Mix again

Add 2 eggs

Knead the dough well

Step 3: Make small-sized balls out of the dough.The balls will almost triple in size once it goes into the boiled milk.

Don’t press the dough too much while making the balls and don’t take too long either. (Tip: Rub little oil on your palms to make the best shape.)

Gently, place the balls one by one into the pot of boiled milk. Increase the flame, let the milk come to boiling point again.Once it boils, lower the flame.ย  This must be repeated 3-4 times. After this, leave it for a few minutes on lower flame.
Ras malai is ready
Let it cool down and then refrigerate.
Top it with pistachios while serving.

Note: In case your dough is becoming sticky, add a little more dry milk powder to reduce stickiness. Likewise, if you feel the dough is too dry, then add 2 tablespoons of milk.

Recipe adapted from cooking expert Shireen Anwar’s show. Continue reading “Ras Malai”