Enjoy this delicious rich and flavorsome Chicken Handi with this easy to follow recipe!

Ingredients:
Chicken boneless cubes 500 gm (leg & thigh boneless for juicy pcs)
Oil ½ cup
Garlic paste 1 Tablespoon
Tomato puree 1 cup (boil tomatoes and grind)
Onion puree ½ cup (boil onions and grind)
National Salt 1 Teaspoon
National red chili powder ½ Teaspoon
Red chili flakes ½ Teaspoon
National turmeric ¼ Teaspoon
Chicken powder 1 Teaspoon
National crushed cumin seeds ½ Teaspoon
Crushed coriander seeds 1 Teaspoon
National Garam masala powder ½ Teaspoon
Almond powder 1 Teaspoon
Coconut milk powder 1 Teaspoon
Cream ½ cup
Butter 1 Tablespoon
Fresh green chili (Big one) 1 (cut into julienne)
Fresh ginger 1 Tablespoon (cut into julienne)
Water ¼ cup (for chicken)

METHOD
1. Heat oil in an iron karahi until hot. Add in the chicken cubes and stir for 2-3 minutes.
2. Add garlic paste in chicken and stir it for 1 more minute.
3. Add ¼ cup of water and let it cook for 7-8 minutes so that chicken gets tender.
4. Add all spices and mix well for 20-30 seconds.
5. Add tomato and onion puree and cook until oil separates.
6. Add almond powder, coconut milk powder, butter, cream, green chili, ginger and mix well. When oil and gravy get separated garnish with coriander leaves, ginger and green chilies. Serve while piping hot.

#ChickenHandi #fusionrecipe #dinnerideas #recipeoftheday #easyrecipes #recipeinspo #foodie #foodporn #foodlover #foodcoma #foodoftheday #foodofinstagram #foodforfoodies #desifoodie #foodblogfeed #foodblog #foodphoto #foodphotography ...

Try this easy and delicious Loki Ki Kheer made with National Kheer mix. Perfectly creamy, decadent, and easy to make!
 
Ingredients:
Loki (bottle gourd) 1 - 300g peeled, deseed, grated (will be around 1 cup shredded bottle gourd)
Desi ghee 1 tbsp
Green food colour 2-3 drops
Water 2 tbsp
Milk 1.5 litres
Sugar 4 tbsp
National Kheer Mix
 
Directions:
• In a cooking pan add ghee, grated loki (bottle gourd) and cook on low flame for 15 mins.
• Mix a few drops of green colour in 2 tbsp of water and mix well.
• Add the green colour in Loki (bottle gourd) and cook for 2 mins.
• Add milk and bring it to a boil.
• Cover the lid and cook on medium low flame for 15 mins.
• Add National Kheer Mix and sugar and cook for 20 mins, stirring occasionally.
• Garnish with nuts, khoya (optional) and chandi ka warq.
 
#LokiKiKheer #fusionrecipe #dinnerideas #recipeoftheday #easyrecipes #recipeinspo #foodie #foodporn #foodlover #foodcoma #foodoftheday #foodofinstagram #foodforfoodies #desifoodie #foodblogfeed #foodblog #foodphoto #foodphotography #EidMubarak #eiddesserts ...

National’s vermicelli is known for making occasions like Eid, extra special. Our recipe of handi sawiyyan tastes delicious as it’s infused with a special blend of ingredients and topped with crushed nuts for decadence.

Ingredients:

For Step 1:
Fennel seeds (saunf) 2 tsp
Cinnamon stick 2.5 inch
Green cardamom 4
Clove 2
Muslin cloth

For Step 2:
Milk 1.5 litres
Sugar 8-10 tbsp
Dry dates (chwara) chopped 4
Pistachio crushed 1 tbsp
Almond crushed 1 tbsp
National vermicelli ½ pack
Clay pot (handi) for cooking
Extra nuts, coconut, and silver sheet for garnish

Directions:

Step 1:

• In a small frying pan roast all spices mentioned in step 1 for 2 mins on low flame.
• Grind the roasted spices and add into a muslin cloth and make a little bag (pottli)

Step 2:

• Add milk, the spice bag into a large cooking clay pot (handi) and bring it to a boil.
• Take the clay pot (handi) off the heat, cover, and leave to infuse for 2 hours.
• After 2 hours, put the pan back on heat, add dry dates and sugar, and cook on medium low heat for 5 mins.
• Add ½ pack of crushed vermicelli, nuts and bring it to a boil.
• When it comes to a boil, close the flame. Cooking process will continue because of the hot clay pot.
• Stir continuously until it stops bubbling for about 2-3 mins.
• Cover and leave till cool.
• Keep the clay pot in a refrigerator for 6-8 hours.
• Serve in the same cooking clay pot or in another handi (clay pot)
• Garnish with nuts and silver sheet.

#HandiSawayyan #fusionrecipe #dinnerideas #ramadan #ramadanmadeeasy #iftar #recipeoftheday #easyrecipes #recipeinspo #foodie #foodporn #foodlover #foodcoma #foodoftheday #foodofinstagram #foodforfoodies #desifoodie #foodblogfeed #foodblog #foodphoto #foodphotography #EidMubarak #EidDesserts ...

This delicious banana custard pie has a sweet crumbly base with a creamy Banana Custard filling. Layers of freshly sliced bananas and caramel make this a highly addictive dessert, fit for your Eid spread.

Ingredients:
For Crust Base:
Graham crackers crushed 2 cups
Melted butter ½ cup
Brown sugar 3 tbsp
A 10-inches tart pan with a removable base

For Salted Caramel Sauce:
Sugar 220g
Water 6 tbsp
Vanilla essence 1 tsp
Cream 200ml
National Himalayan salt ½ tsp

For Banana Custard Filling:
National Banana custard powder 5 tbsp
Sugar 6 tbsp
Milk 500ml
Banana 1
Egg yolks 4
Gelatin powder 1 tbsp leveled
Water 3 tbsp
Banana sliced 3-4
Whipped cream for garnish

Directions:
• Combine all crust ingredients in a mixer machine and mix well.
• Press the biscuit mixture firmly onto the bottom and sides of the tart pan. Keep in refrigerator for 2 hours.
For the Caramel:
• Prepare caramel sauce by adding sugar and water in a heavy-based saucepan.
• Heat slowly (do not whisk) until it forms a light caramel and the sugar crystals have dissolved.
• Continue to cook until you get light amber caramel colour.
• Turn off the heat and gradually add the cream to the caramel, mix well.
• Add vanilla essence and salt, mix well. Store in an airtight container.
For the banana custard:
• Get a small mixing bowl and add water and sprinkle gelatin (do not mix) into it. Set aside for 5 mins.
• Meanwhile, add all the rest of the ingredients to a blender and blend well.
• Pour the banana custard mixture into a large saucepan and cook on medium-low heat, mixing continuously until the custard thickens. Turn off the heat.
• Mix gelatin mixture into the hot banana custard mixture until combined.
• Pour custard into a bowl and set in an ice bain-marie to cool the mixture down rapidly. (Simply set a bowl in a tray of iced water)
To Assemble:
• Add sliced banana on top of the chilled crust base.
• Pour banana custard mixture onto the sliced bananas, decorate with whipped cream, and keep in the refrigerator for 5-6 hours.

Serving:
Serve the banana tart with salted caramel sauce drizzled on top or served on the side. ...

Try our luscious milk cake soaked in a rich and creamy saffron custard sauce, decadent addition to your Eid Desserts.

Ingredients:
For Vanilla Custard Syrup:
Milk 4 cups
Milk powder ¼ cup
Condensed milk ¼ cup
Sugar ¼ cup
Cream 200ml
National Vanilla custard powder 3 tbsp
Cardamom powder ½ tsp
Saffron strings 6-7
Khoya ½ cup
Crushed nuts 1/3 cup
For Cake Sponge:
Eggs 5
Caster sugar 150g
Oil 120 ml (108g)
Cream 150g
Vanilla essence 2 tsp
Baking powder 2 tsp
Flour 200g
Pistachio powder 30g
Almond powder 30g

Directions:
For the Sauce:
• Prepare custard by adding vanilla custard, milk powder, sugar and ½ cup of milk and mix well.
• In a saucepan add milk and bring to boil.
• Add saffron strings, cardamom powder and vanilla custard mixture, cook on medium heat until sauce is thickened.
• Turn off the flame and add cream, mix it well.
• Take out 3 cups of vanilla custard malai syrup for the cake sponge.
• Add khoya and nuts into the leftover vanilla custard malai syrup and mix.
For the Sponge:
• To prepare the sponge, preheat oven to 180-degree C.
• Sift flour, baking powder, almond powder and pistachio powder
• In a large mixing bowl beat eggs for 8-10 mins.
• Add sugar, oil and vanilla essence gradually and beat on medium-high speed.
• Add sifted flour and cream in 3 parts, alternating.
• Grease square or round baking pan, lined with butter paper.
• Pour all the mixture into the pan.
• Bake for 30-35 minutes.
• Cool it down completely.
• In another 8-inch cake tin, cover the base and sides with cling film.
• Put the cake sponge and use a fork to poke holes all over the surface.
• Pour 3 cups of vanilla custard syrup slowly onto the cake, cover with cling film and let it rest for 12 hours in the refrigerator.
For Frosting:
• Use 1 cup of whip cream and whip till stiff peaks form.
• Cover the cake with whipped cream and pour the syrup on top of the cake.
• Decorate with chandi ka warq, nuts and edible flowers.

#SaffronMilkCake #Fusionrecipe #DinnerIdeas #Ramadan #RamadanMadeEasy #Iftar #RecipeOfTheday #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed #FoodBlog ...

This southeast Asian fusion Chicken Tikka Masala Pasta is creamy, flavorful and easy to make in less than 30 minutes. Pasta cooked in the most delicious tikka masala sauce along with juicy chicken pieces, topped with coriander, has all you need for your post-Iftar Dinner.

Chicken Marinade Ingredients
Chicken Boneless Breast Fillet 150 Gm
National Chicken Tikka Masala ½ Teaspoon
Ginger & Garlic Paste 1 Tablespoon
Oil 2 Tablespoons (Will Go in Marination)
National Vinegar 2 Tablespoons
Zarda Color Few Drops

Red Sauce
Olive Oil 2 Tablespoon
Onion Chopped 2 Tablespoons
Garlic Chopped 1 Tablespoon
Tomato Puree 1 Cup
National Chicken Tikka Masala 1 Teaspoon
National Salt to Taste
Fresh Basil Leaves 8 To 10 Leaves
Oregano ½ Teaspoon

Pasta Making
Penne Pasta Boiled 1 Cup
Parmesan Cheese, 1 Tablespoon for Garnish
Fresh Basil Leaves for Garnish


METHOD
STEP 1:
1. Marinate chicken with all ingredients and refrigerate for about 2 hours.
2. Heat and grease the grill pan and cook chicken from both sides or until chicken get tender.
STEP 2:
1. Sauté onion in a pan for about 1 minute. Now add garlic, tomato puree, Chicken tikka masala, oregano, and basil leaves and cook for a further 7 to 8 minutes on low flame.
2. Check salt at this stage and if required add to taste.
3. Add boiled pasta to this sauce and mix well and cook for another minute.
STEP 3:
1. Place pasta in a serving platter and keep sliced grilled chicken fillet on the pasta
2. Now sprinkle parmesan cheese and garnish it with basil leaves to serve.

#ChickenTikkaPasta #fusionrecipe #dinnerideas #IftarRecipes #ramadan #ramadanmadeeasy #iftar #recipeoftheday #easyrecipes #recipeinspo #foodie #foodporn #foodlover #foodcoma #foodoftheday #foodofinstagram #foodforfoodies #desifoodie #foodblogfeed #foodblog #foodphoto #foodphotography ...

Who can resist delicious Shahi Tukra? Try our version which is soaked in sugar syrup and cooked till a glorious golden brown colour. What’s the twist? It’s topped with a rich saffron-infused vanilla custard that pours out like a lava dessert, leaving you wanting more!

Ingredients for vanilla custard sugar syrup:
Water 1 ½ cup
Sugar 1 ½ cup
Cardamom powder ¼ tsp
Saffron strings 3-4
Vanilla custard powder 2 tsp
Water 2 tbsp
(mix vanilla custard powder with 2 tbsp water)

Ingredients for saffron-infused vanilla custard:
Milk 1 ltr
Vanilla custard 5 tbsp
Sugar 8 tbsp
Saffron strings 5-6
Khoya 200g
Rose water 2 tsp
Pistachio, almonds crushed 1/3 cup

Ingredients for fried bread:
1 large loaf of bread
Desi ghee

Method for sugar syrup:
• In a saucepan add water, sugar, saffron strings, cardamom powder and cook on medium heat until sugar dissolves.
• Add vanilla custard mixture and cook for 4-5 mins on low heat.
• Turn off the flame.
• Let the vanilla custard sugar syrup cool to room temperature and then put it in the fridge.

Method for Saffron infused Vanilla Custard:

• In a small mixing bowl, add vanilla custard, sugar, ½ cup of milk and mix into a smooth paste.
• Heat the remaining milk in a pan until it simmers.
• Add saffron strings, pistachios and almonds to the milk and cook for further 5 mins on medium-low heat.
• Add vanilla custard powder mixture to the hot milk and mix continuously until the sauce thickens.
• Add khoya and arq-e-gulab and mix well.

Method for Assembly:
• Cut the loaf into 3 inches in height and 4 inches in width. Make a hole about 2.5 inches into the bread.
• Heat desi ghee in a pan and fry the bread slices in ghee until golden brown.
• Now dip the bread slice in the chilled vanilla custard sugar syrup for just about 10 seconds.
• Arrange the coated bread pieces on a plate and fill them with the saffron-infused vanilla custard.
• Garnish with edible flowers, chandi warq and nuts before serving.

#ShahiTukra #Dips #Fusionrecipe #DinnerIdeas #Ramadan #RamadanMadeEasy #Iftar #RecipeOfTheday #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed ...

Perfect, light and crispy. This pocket Samosa is the perfect snack to savor during Iftar.

Ingredients:
Boiled Chicken Chunks ½ Cup
Potato, Small Diced & Boiled 1 Cup
Carrot, Small Diced & Boiled ½ Cup
Green Peas, Boiled ¼ Cup
Sweet Corns, ¼ Cup
Oil 3 To 4 Tablespoon
Onion Slices ¼ Cup
Ginger & Garlic Paste 1 Tablespoon
Green Chili 1 Tablespoon
National Chatkharaydar Sabzi Masala, 1 Tablespoon Full
Lemon Juice 2 Tablespoon
Fresh Coriander Chopped, 1 Tablespoon
Samosa Sheet 6” Inches By 8” Inches
Diluted Flour for Samosa Binding
Oil For Deep Frying

Method
1. Heat Oil in a Pan and fry Onions till Golden Brown. Add garlic and ginger paste and cook for further 30 seconds.
2. Then Add Green Chilies and National Chatkharaydar Sabzi Masala and Cook for a minute.
3. Add Boiled Chicken, all the Vegetables, lemon juice and coriander and cook further for a minute, stirring to combine all the flavours.
4. For the Pocket samosas, add the filling on the samosa sheet. Fold and Bind It with Diluted Flour to Make a Pocket Shape.
5. Heat Oil in a Wok and Deep Fry Pocket Samosas On Low Flame For 5 To 6 Minutes Or Until the samosa turns Into a nice golden color.
6. Serve With National Tomato Ketchup or National Chilli Garlic Sauce and Enjoy!

#PocketSamosas #Dips #Fusionrecipe #DinnerIdeas #Ramadan #RamadanMadeEasy #Iftar #RecipeOfTheday #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed #FoodBlog #FoodPhoto #FoodPhotography ...

Everyone loves a delicious paratha with their chai during sehri, but have you tried our version? A true indulgence of a spicy Achaari filling with vegetables and cheese takes this stuffed paratha to another level.

Ingredients:

For the Paratha Dough:
All-Purpose Flour (Maida), 500 Gm
National Salt, 1 Tsp
Ghee ½ Cup
Water As Required
Clarified Butter (Ghee) for Frying

For the Achaari Sauce:
Oil, 2 Tbsp.
Onion Chopped, 2 Tbsp.
Garlic Chopped, 1 Tbsp.
Tomato Puree, 2 Cup
National Salt, 1 Tsp
National Crushed Pickle 200 Gm

Paratha Filling:
Chicken Boneless (Small Cubes) 1 Cup (Boiled)
Onion Chopped 2 - 3 Tbsp.
Capsicum Chopped 2 - 3 Tbsp.
Black Olives Chopped 2 - 3 Tbsp.
Achaari Sauce 1 Cup
Shredded Cheese, ½ Cup (Cheddar Cheese 30% & Mozzarella 70%)

Method:
1. Take the flour, salt and water in a bowl and prepare the dough. when the dough is 80% done, add ghee and knead well.
2. Put the dough aside for 15 minutes. then make dough balls (approx. 100gm each)
3. For Achaari sauce, heat oil in a pan, sauté onion, add garlic, tomato puree, salt, and National crushed Pickle. Mix well and cook until the sauce thickens.
4. For the filling, mix all the ingredients in bowl.
5. For paratha, take 2 dough balls to roll them out separately and put them aside.
6. Now take 1 dough ball, put filling on it and cover it with the second dough ball. Close the corners carefully so that the filling does not come out.
7. Add paratha to an already hot pan (Tawa). Cook on both sides. When the paratha is almost cooked, add clarified butter on both sides and cook for another minute.
8. Paratha is now ready. Cut into 4 pieces and serve while piping hot.

#AchaariPizzaParatha #Dips #Fusionrecipe #DinnerIdeas #Ramadan #RamadanMadeEasy #Iftar #Sehri #RecipeOfTheday #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed #FoodBlog #FoodPhoto #FoodPhotography ...

Enjoy delicious Chicken Tikka Cheese Balls as the perfect snack for your Iftar!

INGREDIENTS:

Chicken & Potato Mixture:
Chicken Boiled & Shredded 1 Cup
Potato Boiled & Mashed 1 Cup
National Chicken Tikka Masala 1 & ½ Tsp
Chicken Powder 1 Teaspoon
Cheddar Cheese 150gm To 160gm (10gm Each)

Coating:
Flour (Maida) As Per Required
Eggs 2 To 3
National Salt, To Taste
Breadcrumbs As Per Required
Oil For Deep Frying

METHOD:

1. Peel potatoes and boil them until soft and then mash.
2. Now boil chicken until gets tender now shred chicken.
3. Take a bowl and put shredded chicken, mashed potatoes, chicken powder, and National Chicken Tikka Masala. Mix well to make the perfect mixture.
4. Take 30gm potato and chicken mixture, now keep 10-gram cheese cube on the mixture and cover it with the mixture and make round balls with the help of hands.
5. Now beat eggs in the bowl and add National salt to taste.
6. Add flour to the second bowl and breadcrumbs to the third bowl.
7. Coat all chicken cheese balls with flour then dip in eggs and coat with breadcrumbs.
8. Heat oil in a wok and deep fry on low flame for 5 to 6 minutes or until turns into nice golden color.
Serve with National Tomato Ketchup and Chilli Garlic Sauce.

#ChickenTikkaCheeseBalls #Fusionrecipe #DinnerIdeas #Ramadan #RamadanMadeEasy #Iftar #RecipeOfTheday #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed #FoodBlog #FoodPhoto #FoodPhotography ...