Instant date balls
By: Rahat Zaid

Instant Date Balls

Easy, instant, no cook, date choco balls. It doesn’t require any cooking and can be put together easily by combining just few ingredients…so please do try our instant date balls and send us your feedback.

Bajrey Ki Roti
By: Saima Zafar

Chaney Ka Saag

Chaney ka saag is a traditional and authentic northern indian dish. When the plants are very young the leaves are eaten raw as snack with lahsun mirch ki chutney.

matar ki kheer
By: Rahat Zaid

Matar Ki Kheer

As unusual as it may sound, but matar ki kheer is a super delicious dessert. Simple  yet tasty.  Its a worth trying recipe.

Haleem
By: Rahat Zaid

Haleem

Haleem, a traditional Hyderbabdi dish, is a world famous delicacy.  In northen India its popularly known as Khichra. Traditionally haleem is a slow cooked recipe. But I make it with the help of pressure cooker, and electric blender which cuts down the time and eases the process but it doesn’t compromise with the taste.

fish tikka
By: Rahat Zaid

Fish Tikka

Hot and succulent fish tikka. A very flavorsome tikka to be enjoyed as a starter or as a dish dish.

egg bhurji
By: Rahat Zaid

Egg Bhurji

Egg bhurji or scrambled eggs in spices. A quick and popular Indian breakfast.

Cake Doughnuts
By: Saima Zafar

Cake Doughnuts

Cake Doughnuts are an easy option if you dont want to work with yeast. These doughnuts not only taste great but look beautiful too.

Firni
By: Saima Zafar

Firni

Firni is a delightfully rich dessert. So delectable and smooth, it’s everyone’s favourite.

Zarda
By: Saima Zafar

Zarda

Zarda is  a popular muslim wedding dish, served as dessert it tastes great on any occasion.

herb fried fish
By: Rahat Zaid

Herb Fried Fish

Herb fried fish. Juicy and succulent from inside and crisp from outside, fish fillets marinated in soy sauce and herbs and pan fried to perfection.

Fish fry
By: Rahat Zaid

Fried Fish

Easy and tasty  fried  fish. Fish marinated  in red chilli paste, and  fried till done. The vibrant red color makes it more tempting.