Craving delicious restaurant-style Nihari? Use our easy-to-follow recipe to prepare Dhaba style Delhi Nihari now from the comfort of your home!

Ingredients:
Beef (bong part) 1 kg
Beef bone (with marrow) 1 kg
Clear butter (ghee) 300 gm
Onion 80 gm (fine slices)
Garlic paste 1 Tablespoon
National Nihari Masala 3 Tablespoons
Fennel seeds powder 1 Tablespoon
Ginger powder 1 Tablespoon
National cumin powder 1 Tablespoon
Pepper long 3 sticks (in powder)
Wheat flour ¼ cup

Method:
For beef stock:
Boil beef bones on low flame with 4 liters of water for at least 1- 1 ½ hours till 25% of water is left and marrow also gets separated from bone.
Heat clear butter (you can use oil as well, but clear butter makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add sliced onions and fry till golden brown.
Add beef and fry for 1-2 minutes, then add grinded spices, garlic paste, and National nihari masala. Stir the beef for 1 min.
Add beef stock, cover, and cook on very low heat for about 1 hour.
Dissolve flour in water; (make sure no lumps) Add it to the gravy and keep stirring to mix it well. Let it simmer for another 1 hour. (Keep the flame low so flour doesn’t burn at the bottom of pot).
After almost 30 minutes when the oil comes on top of nihari and beef is completely cooked, your Nihari is ready!
Serve while piping hot with some fresh Naans. Garnish with ginger strips, lemon wedges and fresh coriander leaves.

#Nihari #DelhiNihari #FusionRecipe #DinnerIdeas #RecipeOfTheDay #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed #FoodBlog #foodphoto #foodphotography ...

A crispy treat for your tea time!

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

Enjoy our version of a spicy Pulao Biryani!

Ingredients for Stock:
Fennel seeds crushed 1 tbsp
National Cumin Seeds 1 tsp
Coriander seeds crushed 1 tbsp
Chicken powder 1 tbsp
Star anise 3 - 4
Cinnamon stick 3 - 4
Green cardamom 4 - 5
Water 1 - 1 ½ liters

For rice:
Rice 500 gm
Food colour few drops

Ingredients for Chicken:
Chicken with bone (750 gm) 16 pieces cut
Clarified butter (ghee) 100 gm
Onion slices 150 gm
Ginger & garlic paste 1 tbsp
Green chili small paste 1 tbsp
Tomato chopped ½ cup
Green chili big 3 - 4
Yogurt ½ cup
National Pulao Masala 3 tbsp
National Red Chili Powder 1tbsp
Nutmeg, mace, and black cardamom seeds powder ½ tsp (take 2gms of each and grind together to make powder)

Method
1. Take water in pan, add all the ingredients for stock, and cook for 20- 25 minutes.
2. Heat Ghee in a pan and fry onions until golden brown. Then add ginger, garlic and green chili paste and sauté for 1 minute.
3. Add chicken and fry for 1-2 minutes. Now add National Pulao masala, red chili powder and nutmeg, mace and black cardamom seeds powder, tomatoes and yoghurt and fry for another 1 minute. Also add green chilies.
4. Now add stock in chicken gravy and cook until it boils.
5. Next, add rice and cook until rice and water come to same level. Now cover and steam cook for 10- 12 minutes.
6. Add food color before serving.
7. Garnish with fried onions and coriander.

#Pulao #Biryani #PulaoBiryani #FusionRecipe #DinnerIdeas #RecipeOfTheDay #EasyRecipes #RecipeInspo #Foodie #FoodPorn #FoodLover #FoodComa #FoodOfTheDay #FoodOfInstagram #FoodForFoodies #DesiFoodie #FoodBlogFeed #FoodBlog #FoodPhoto #foodphotography ...

Whipping up some soft peaks and cream clouds.
Check out the full recipe for Chocolate Victoria Sponge Cake!

#MadeEasy #NationalFoods #ChocolateVictoriaSponge #VictoriaSponge #chocolatecake #dessert #desserttime #cake #recipeoftheday #easyrecipes #recipeinspo #foodie #foodporn #foodlover #foodcoma #foodoftheday #foodofinstagram #foodforfoodies #desifoodie #foodblogger #foodblog #foodphoto #food photography ...

Undoubtedly, one of the most delicious and comforting dishes to indulge in. Follow our recipe to make authentic Chicken Karahi from the comforts of your home.

Ingredients:
Chicken with bone 500 gm (karahi cut)
Oil ½ cup
Garlic paste 1 tablespoon
Tomato puree 1 cup (boil tomatoes and blend)
National Karahi Gosht Masala 2 tablespoons
Fresh green chilies 2
Ginger 1 tablespoon (julienne cut)
Water ¼ cup (for chicken)
Fresh coriander chopped for garnish

Method:
1. Heat oil in an iron wok, then add chicken and fry for 2-3 minutes.
2. Add garlic paste and mix well for 1 minute.
3. Add water (¼ cup) and cook for 7-8 minutes so that chicken gets tender.
4. Add National Karahi Gosht Masala and cook for 1 minute.
5. Now add tomato puree, ginger, and green chilies. Mix well and cook until gravy is left to half and oil is also separated from gravy.
6. Top with ginger, green chilies, and fresh coriander for garnishing before serve.

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

Combine two favorites, pizza and pasta together for a delicious fusion. Enjoy the cheesy and delicious Pizza Pasta!

Ingredients:
For Chicken Marination:
Chicken Boneless Breast Cubes 1 Cup
National Tikka Boti Masala ½ Teaspoon
Ginger & Garlic Paste 1 Tablespoon
Oil 2 To 3 Tablespoons (Will Go in Marination)
Oil 2-3 Tbsp for Greasing Pan
National Vinegar 2 To 3 Tablespoons
Zarda Color Few Drops
Coal For Smoke

For Pasta Sauce:
Olive Oil 2 Tablespoon
Onion Chopped 2 Tablespoons
Garlic Chopped 1 Tablespoon
Tomato Puree 1 Cup
National Chili Garlic Sauce ¼ Cup
National Tikka Boti Masala 1 Teaspoon
National Salt to Taste
Fresh Basil Leaves 8 To 10 Leaves
Oregano ½ Teaspoon
Chicken Powder 1 Teaspoon
Black Olives Chopped 2 To 3 Tablespoons
Shredded Cheese 1 Cup (70% Mozzarella & 30% Cheddar)
Onion Short Julienne 1 Tablespoon
Capsicum Short Julienne 1 Tablespoon
Black Olives Slice 6 To 8

Method:
1. Add chicken in a bowl and marinate it with all ingredients. Refrigerate it for about 2 hours.
2. After, heat and grease a grill pan and cook marinated chicken fillet from both sides until chicken gets tender. Dry excess gravy and smoke the chicken with coal smoke.
3. Heat oil in another pan, sauté onions for about 1 minute. Then add garlic, cook for the next 30 seconds followed by adding tomato puree, National Tikka Boti Masala, chicken powder, oregano, basil leaves, chopped olives, national chili garlic sauce, and cook for a further 7 to 8 minutes on low flame. (Check salt, if required add to taste.)
4. Toss in your boiled pasta and stir to incorporate the sauce
5. Put half quantity of pasta in a baking dish, add some chicken chunks and shredded cheese on the pasta. Make a second layer of the remaining pasta with cheese. Top with chicken chunks, capsicum, onion, and olives.
6. Bake pizza pasta in preheated oven at 180 c for the next 7 to 8 minutes till cheese melts.

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

Enjoy luscious Chocolate Mousse Cups which are creamy, airy and delicious!

Ingredients:
For Vanilla Chocolate Custard:
Milk 500ml
Vanilla custard powder 4 tbsp
Sugar 2 tbsp
Milk chocolate 200g
3-4 Brownie pieces or chocolate sponge (you may use store bought brownies/chocolate sponge for ease or make your own from scratch!)

For garnish:
Whipped cream
Fresh fruits
Chocolate deco.

Directions:
• In a small mixing bowl add vanilla custard powder, sugar and 1/3 of milk and mix well into a paste.
• In a saucepan add the remaining milk and stir in the vanilla custard mixture to make sure there are no lumps.
• Cook over a medium low heat while stirring continuously so that the milk doesn’t burn. Keep cooking until the custard coats the back of a spoon.
• Take the pan off the heat and add chopped milk chocolate into it and combine until smooth.
• Take your shot glasses or glass jars and make a layer of the chocolate brownie or cake to your desire.
• Pour the vanilla chocolate custard mixture on top and pop it into the fridge to cool and thicken for the next 5-6 hours. (You can even leave these overnight in the fridge if you have a lunch or dinner party the next day)
• Just before serving, garnish with whipped cream, fresh fruits, and chocolate deco to add that extra wow factor!
• Serve cold and enjoy this luscious chocolate mousse dessert.

#ChocolateMousse #Mousse #MousseCups #fusionrecipe #dinnerideas #recipeoftheday #easyrecipes #recipeinspo #foodie #foodporn #foodlover #foodcoma #foodoftheday #foodofinstagram #foodforfoodies #desifoodie #foodblogfeed #foodblog #foodphoto #foodphotography #desserts ...

This no-bake cheesecake is easy to make, stress free and perfect for entertaining! A zesty lemon cheesecake filling topped with delicious chunky fruit toppings makes this a true indulgence without all the hard work!

Ingredients:
For Crust Base:
Graham cracker crushed 2 cups
Melted butter ½ cup
Brown sugar 3 tbsp

For Cheesecake Filling:
Cream cheese 200g
Plain yogurt 50g
Icing sugar 40g
Whip cream 200g
Lemon juice 2 tsp
Water 1 tbsp (lukewarm)
Gelatin 1 tsp

4 flavors of National chunky jam for topping.

Directions:
• Add all ingredients for the crust base into a mixer machine and mix well.
• Add 2 tbsp of the graham cracker crust into the mason jar and press slightly.
• In a small bowl, add lukewarm water and sprinkle gelatin on top. Set aside for 5 minutes.
• Meanwhile, using a hand mixer with a whisk attachment, whip the cream cheese until smooth.
• Add yogurt and icing sugar to the cream cheese and beat lightly
• Add gelatin mixture to this and mix well.
• Whip cream in another bowl until stiff peaks form.
• Fold cream into cream cheese mixture.
• Add lemon juice and fold with the help of spatula.
• Pipe or spoon cheesecake mixture on top of the crust base.
• Keep in the refrigerator for 2 hours minimum to chill.
• Garnish the cheesecake with desired toppings of National chunky jams and sprinkle with graham cracker crust and serve.

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

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 ...