Sizzling Dishes

experience the special sizzle recipes…


These super moist Chapli Kababs are seriously yummy and juicy made with mince meat and spices.

  • 1 kg Mince meat
  • 2 Onions- finely chopped
  • 2-3 Tomatoes- finely chopped
  • 5-6 Green chillies -finely chopped as per taste
  • 2 Eggs
  • 1 tbsp Ginger and Garlic paste
  • 1 tbsp Paprika
  • 1 tbsp Coriander seeds
  • Salt to taste
  • 1 tbsp Chilli flakes
  • 1 tsp Cumin seeds
  • 3 tbsp Gram Flour (besan)
  • 1 tbsp Pomegrante powder (anardana)
  • 1 tbsp Garam masala
  • Coriander leaves-finely chopped
  • 1/2 tsp Black pepper powder
  • 2-3 tbsp Cornmeal, Rice flour or Breadcrumbs-optional
  • In a bowl add all the ingredients together and mix with your hands really well until everything is fully combined.
  • Place cling film wrap over the bowl and place in the fridge for 1/2 hour to chill. Do not leave it in the fridge too long as the tomatoes start to release their water and will make the kebabs soggy.
  • Heat some oil in a small non-stick frying pan.
  • Wet your hands with water and take a handful amount of mixture and form into flat round large patties.
  • Place the kebabs on to the frying pan and shallow fry on a high heat for approx 3-4 mins. Do not move the kebab, let it cook and form a crust and continue cooking the kababs until the color is nice and dark.
  • After about 3 mins turn the kebab over and cook again for 3-4 minutes again letting it form a crust on the other side.
  • Remove from the pan and drain on kitchen towel and drizzle some lemon juice on them before serving.
  • Serve with some mint chutney or ketchup.onions, tomatoes and/or a saladEat with naan or as a side dish.
  • Serve in a burger with a cheese slice,tomato slices,onion and salad.

Note:You can even shape the patties and place them on a tray, and place it in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer,this helps maintain their shape. :)


I enjoy making pasta, in any form and this recipe using coriander(cilantro) pesto is very easy to make.Enjoy this delicious pasta.

  • 1 cup Penne pasta
  • 1 cup Coriander leaves chopped
  • 2 tbsp Almond powder
  • 1 tsp Ground Green chillies
  • 1 tsp Garlic
  • 2 tbsp Lemon juice
  • 1/4 cup Water
  • 1 tbsp Butter
  • 125ml Fresh cream
  • Parmesan cheese-grated
  • Peppers-diced
  • Salt to taste
  • Boil penne pasta with salt and little oil till done.
  • For pesto-blend together coriander leaves, almond powder, ground green chillies, garlic,lemon juice and water.
  • Saute 1 tsp crushed garlic in butter. Add in a few diced peppers and saute till soft.
  • Add in pesto and fresh cream.Add salt and bring to boil.
  • Add in pasta.Sprinkle grated parmesan on top and serve hot along with garlic bread.


Bheja fry or lamb brain fry masala is one such popular and mouth-watering dish. It’s such a tasty recipe which is quick in making and good side dish for roti, naan, bread.

  • 1 Lamb brain/sheep brain
  • 1 cup Onion- finely sliced
  • 1 tsp Ginger and Garlic paste
  • 1 tsp Red Chili powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 1/4 tsp Garam Masala
  • 1/2 tsp Coriander powder-optional
  • 1 tsp Lemon juice
  • 1 tbsp Oil
  • Wash the brain thoroughly,soak the brain in hot water for 10 minutes this helps in cleaning. Remove the brains from the water and carefully remove membrane or nerves.Chop the brains into medium pieces.
  • Marinate the brain with salt, ginger and garlic paste ,red chili powder, turmeric powder and garam masala powder.
  • Heat oil in a frying pan and add sliced onions.Saute the onions till they turn golden brown.Remove half the onions and keep them aside.
  • Next add the brain.Stir well and cover with lid and cook on low flame for 8-10 minutes.Don’t mix it often,you may lose the good look and texture.
  • When the oil separates , add chopped coriander and mint leaves ,squeeze lemon juice and also add remaining brown onion.
  • Serve hot with roti or naan.


Knafeh is a Middle Eastern dessert,where cheese pastry is soaked in sweet sugar-based syrup and topped with pistachios. An easy recipe to prepare cupcake knafeh dessert.

  • For the Crust :
    • 1/2 package Shredded Phyllo Dough (Kataif)
    • 1 stick unsalted Butter melted (1/2 cup)
    • 1/4 tsp Orange Color (or Ziyad brand Kunafa)
  • For the Cream Filling (keshta):
    • 2 cups Whole Milk
    • 1 tbsp Cornstarch
    • 1 tbsp Flour
    • 1 tbsp Sugar
    • 1/2 can Cream (Nestle crema) (225 ml) or 1/2 cup creamy Ricotta Cheese.
    • 1 cup Shredded Mozzarella
  • For the Syrup:
    • 2 cups Sugar
    • 1 cup Water
    • 2 tsp Rose Water
    • 1 tsp Lemon juice or 1/8 tsp Citric acid (Lemondoze)
  • Preparing Crust:
    • Chop Fillo dough very small with a sharp knife or you can use food processor to do so.
    • Mix melted butter and the Kunafa color together and then pour it over the chopped phyllo dough.
    • Mix very well till all the shredded phyllo dough is covered with butter and colored.
  • Preparing Cream Filling:
    • Mix milk, cornstarch, flour and sugar and whisk very well until the starch and the flour dissolve very well.
    • Cook over low heat till the mixture is thickened.
    • Add the cream and mix well then leave aside to cool down.
    • Cover and refrigerator after it cools down.
  • Preparing Sugar Syrup:
    • In a saucepan add sugar,water and lemon juice.
    • Cook over medium to low heat until the mixture comes to boil.
    • Continue boiling for 5-10 minutes till the syrup is thick.
    • Add rose water and then let it cool down.
  • Prepare cupcake moulds by greasing with butter or place cupcake papers in moulds.
  • Put a layer of the shredded Kunafa in the cupcake moulds and press tightly.
  • Spread a little amount of Mozzarella cheese then top it with little of cream (keshta) then spread more Mozzarella cheese.
  • Finally distribute the remaining of the shredded Fillo dough in each mould and press carefully.
  • Bake in 350 F preheated oven, on middle rack of the oven, for about 30 minutes or till the bottom starts to be golden.
  • Immediately pour the cold syrup on the hot kunafa and cover so the kunafa becomes soft.
  • Decorate with chopped pistachios and serve warm.

Note: 1-Instead of the cream filling you can use akawi cheese( sweet Arabic cheese). 2-Instead of the cream you can use creamy Ricotta cheese + Mozzarella cheese.


Crispy battered okra in tangy sauce - perfect to eat on its own or serve with other dishes. Eat this okra dish with plain boiled rice and your favorite Daal (lentil dish) and you’ve got a tasty and nutritious meal.

  • 500gms Okra
  • For the Batter:
    • 2 cups bengal gram flour (besan)
    • 1 tsp red chilli powder
    • 1 tsp Salt
    • 1 tsp Pomegranate powder
    • 1/3 tsp Cumin seeds
    • 1-2 cups Water
  • For the Sauce:
    • 2 Onions-chopped
    • 2 Tomatoes chopped
    • 2 slit Green chillies
    • 1 tsp Red chilli powder
    • 1/2 tsp Turmeric powder
    • 1/2 tsp Kalongi seeds
    • 1/2 tsp Mustard seeds
    • Coriander leaves-for garnishing
    • Dry Mint leaves
    • Salt to taste
    • Oil- for frying
  • Wash the okras under running water and pat dry with some kitchen towels. once dried,slit in the middle from the crown.Repeat for all okras and keep aside.
  • Meanwhile to the gram flour add salt,pomegranate powder,red chilli powder,cumin seeds.Mix it well. Divide the mixture into two half.First half is used for dry coating and the second half for the batter.
  • For the second half add water.Mix it well using a whisk as no lumps are formed and the batter should be of coating consistency. Keep it aside.
  • Now take first half of dry flour ,coat the okras one by one and keep aside.
  • Heat the cooking oil on a medium flame. Do not heat the oil too much as okra burns quickly when deep fried.
  • Dip the coated okra into the batter mixture and fry it until golden brown and crisp and drain of the excess oil on some kitchen towel.
  • For the Sauce-Heat little oil in a pan,add the bay leaves,kalongi seeds,mustard seeds,onions and stir well. Saute and brown the onions for few minutes.
  • Add in slit green chillies,salt,red chilli powder,turmeric powder,dry mint leaves
  • Thrown in the tomatoes.Once the tomatoes are liitle done,add 1 cup water.Cover and cook till tomatoes are soft and water evaporates.
  • Serve by pouring the sauce into a serving dish and top it with fried okras and sprinkle with gram masala powder or chaat masala.Garnish with coriander leaves.
  • Serve with rice and daal.


Hyderabadi mutton dum biryani or kachche gosht ki dum biryani is a traditional slow cooking method. This style of making biryani by cooking the raw meat with spices for on slow flame with the rice and kept on dum until done.Enjoy the lip smacking biryani!

  • For Preparation of Mutton:
    • 1 1/2 Kg Bone/Boneless Mutton / Lamb shanks
    • 3 large- sliced Onion
    • 2 Cup Canola Oil /Ghee
    • 1 1/2 cup Yoghurt
    • 2 tbsp Meat Tenderizer Powder ( or you can use raw papaya grind it and mix 4 tbsp into the meat)
    • 1 1/2 tbsp Ginger and Garlic paste
    • 1 tbsp Red chilli powder
    • 1 tbsp Turmeric powder
    • 1 tsp Garam Masala powder
    • 1 big pinch Saffron threads
    • 4 tbsp Lemon juice
    • 4 Green Chillies
    • 1 Packet Shaan Biryani
    • 1 tbsp Green Chili paste
    • Salt to taste
    • Coriander and Mint leaves-finely chopped
  • For Preparation of Rice:
    • 4 Cups Basmati Rice
    • 1 tbsp Caraway seeds (Shah Zeera)
    • 4 Black Peppercorns
    • 4 Green Cardamoms
    • 2 Cinnamon sticks
    • 2 Cloves
    • Salt to taste
  • For Garnsihing:
    • 2 tbsp Ghee
    • Coriander and Mint leaves- finely chopped
    • Yellow colour or Saffron dissolved in milk
    • 2 Boiled Eggs (optional)
    • 2 tbsp Toasted sliced Almonds (Optional)
    • Fried Onions
  • In a frying pan, add ghee for frying and when it is hot, add chopped onions, fry till they turn brown or turn crispy. Keep it aside.
  • In a large bowl ,add the Mutton marinate with meat tenderizer, yoghurt, ginger and garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon juice, Fried Onions, Green Chillies, Coriander and Mint ( finely chopped),Salt to taste and ghee mix well. Cover and leave in the fridge for overnight.
  • Wash the rice and soak it in surplus water for about 1/2 hour.
  • In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.Let it come to a boil,add the drained rice. Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice.
  • Now take a large vessel-non stick vessel, Add the marinade mutton and ghee in the vessel, then spread the drained half cooked rice over.<.li>
  • Spread evenly the chopped coriander, mint, fried onions,toasted sliced almonds, yellow colour,lemon juice and ghee.
  • Then cover the vessel properly with aluminium foil, then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.
  • Place the biryani vessel on the iron tawa and cook on low flame. Allow to cook in very low heat for 1 1/2 hours, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.
  • Serve biryani with dahi ki chutney,baghare baingan,(diced cucumber, tomato and onion salsa),mircha-ka-salan.

Enjoy it..!!!


These tasty and soft chewy Oatmeal Chocolate Chip Cookies are perfect snack for kids and adults , baked with oats and chocolate chips.Enjoy these delicious and nourishing cookies.

  • 1 1/2 cups Packed Brown Sugar
  • 1 cup (2 sticks) Butter or Margarine, softened
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 2 cups Quick-cooking or Old-fashioned oats
  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1 cup Semisweet Chocolate Chips (6 oz)
  • 1 cup Chopped nuts, (optional)
  • Pre heat oven to 350°F. In large bowl, stir brown sugar and butter until blended.
  • Stir in vanilla extract and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.


This No Bake Strawberry Cheesecake is a perfect dessert for summer or spring parties or any special occasion! This light cheesecake recipe is made with cream cheese and topped with strawberry sauce.Do give this recipe a try.

  • Graham Cracker Crust:
    • 1 1/2 cups Graham Cracker crumbs or Digestive biscuits(10-15) (crushed)
    • 2 tbsp Cocoa powder-optional
    • 2 tbsp Powdered sugar or Granulated white sugar
    • 6 tbsp (85 grams) Unsalted butter, melted or at room temperature
  • Cheesecake Filling:
    • One 8-ounce Cream Cheese, at room temperature
    • 1 cup Heavy Whipping cream (contains 36-40% butterfat) or 8 oz Cold Whipping cream (1 cup)
    • 1 tsp Vanilla Extract
    • 1/4 cup Granulated white Sugar
  • Strawberry Sauce Topping:
    • 2 cups Fresh or unsweetened Frozen Strawberries
    • 1/3 cup Granulated Sugar
    • 1-2 tsp Cornstarch or Cornflour
    • 1/3 cup Water
    • Red Food Coloring-optional
    • 1 - 21 ounce can Strawberry pie filling-optional(if not preparing sauce)
  • Prepare the Graham Cracker Crust:
    • Crush the digestives either in a plastic bag with a rolling pin or in a processor.In a large bowl ,mix together the graham cracker crumbs(or digestive biscuits crushed),cocoa powder, sugar, and melted butter.
    • Press onto the bottom and up the sides of a well greased 8-9 inch spring form pan (or a tart pan).Cover with plastic wrap and place in the refrigerator to chill while you make the cheese cake filling.
  • Prepare the Cheesecake Filling:
    • In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy,has no longer any lumps and the sugar is completely dissolved.Scrape down the sides of the bowl and beat in the vanilla extract.
    • In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture.
    • Pour the filling over the chilled graham cracker crust and smooth the top. Cover with plastic wrap and place in the refrigerator for atleast 2-5 hours.
  • Prepare the Strawberry Sauce:
    • Wash the fresh strawberries. If using frozen strawberries, thaw before using. Chop the strawberries into small pieces. Reserve a third of the chopped strawberries.
    • Mix water and cornstarch until dissolved, pour into a pan and add the strawberries and sugar. Simmer until the sauce thickens. Pour the sauce into a blender and blend until smooth, then pour it back into the pan.
    • Add the reserved third of chopped strawberries and simmer for another minute. Finally add the vanilla essence and some drops of red food coloring if you like.
    • Spread the strawberry filling on top of the chilled cheesecake.Refrigerate until chilled for several hours before serving over your dessert.



Palak Paneer is a vegetarian North Indian dish consisting of spinach and paneer in a thick sauce made from pureed spinach and seasoned with spices.

  • 2-3 large bunch or 4 cups chopped Spinach
  • 1/2 cup Paneer,cubed into 1/2-inch pieces
  • 1-2 Green Chillies, seeded and chopped (or to taste)
  • 1 Onion, finely chopped
  • 4-5 cloves of Garlic (crushed or paste)
  • 1/2 Ginger,grated or 1 tbsp Ginger and Garlic paste
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander Powder
  • 1 tsp Lemon Juice
  • 1/2 tsp Kasuri Methi (dry fenugreek leaves)
  • 2 tbsp Fresh Cream
  • 1/4 cup Yogurt+milk
  • Salt to taste
  • 1/4 tsp Sugar-optional
  • 1/2 tsp Garam masala powder
  • 2 tbsp+1 tbsp Oil or Ghee
  • 1/4 cup + 1/3 cup Water
  • Clean and wash spinach in water to remove any soil or impurities. To blanch the spinach, boil it in salted water for 2 minutes.
  • Drain it using a big perforated spoon or a strainer.Immediately transfer drained spinach into cold water and keep for a minute.
  • Drain excess water and transfer blanched spinach to the medium size jar of a mixer grinder. Add ginger, green chillies and 1/4 cup water and grind until smooth puree.
  • Heat 2 tbsp oil or ghee in a non-stick pan or kadai over medium flame. Add paneer cubes and shallow fry them until the sides turn light brown.
  • Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by placing them on absorbent kitchen paper napkin.
  • Heat remaining 1 tbsp oil in the same pan over medium flame. Add finely chopped onion and stir fry until it turns translucent. Add crushed garlic and ginger and stir fry for few seconds.
  • Add in the spices;turmeric powder,red chilli powder,coriander powder and mix well.
  • Now add in the smooth yogurt mixture and stir well for about a minute.
  • Add in the spinach puree, salt and sugar. Stir and cook for 2-3 minutes.
  • Add 1/3 cup water ,mix well and bring it to boil. Stir occasionally in between.
  • When gravy starts to boil, add shallow fried paneer cubes and cook for 3-4 minutes.
  • Add lemon juice, kasuri methi and mix well. Turn off the flame.
  • Transfer it to a serving bowl,top it with cream and serve with tandoori roti, plain paratha or butter naan.


Chana daal is a popular snack dish served at Iftar during the month of Ramadan. It is very easy to make and healthy. Enjoy this simple recipe.

  • 1 cup Chana Daal(Bengal gram)
  • Salt to taste
  • 1/4 tsp Black Pepper Powder or to taste
  • 1-2 Green chillies, finely chopped
  • 1/2 cup Coriander leaves and Mint leaves, finely chopped
  • 1-2 Lemon
  • Wash and soak chana daal in surplus water for about 1-2 hours or overnight.
  • Drain the pre-soaked chana daal and place in a pot with enough water to cover. Boil it over a medium flame until they are soft, but not mushy. There should be some bite to it.
  • Drain the daal and place in a separate bowl.To it add salt and black pepper to taste.
  • Squeeze in the lemon juice.Stir in the chopped coriander and mint leaves, and green chillies. Cover and let chill for at least an hour.

Enjoy It!