BASIC WAFFEL BATTER

BASIC WAFFEL BATTER
RECIPIE BY HUDA ZARIWALA
RECIPIE INSPIRED BY TAQDEES LAKDAWALA

200gm maida
1tbspn baking powder
250ml milk
1 tspn vanila essense
1 egg sepreted
80ml oil (I Prefer melted amul butter)
2 tbspn sugar  (U can add in Honey instead of sugar)

METHOD
*Mix in all the wet ingredients that is egg yolk,oil,essence n milk in one bowl
*Whisk egg whites till stiff peaks
*Sieve the flour with baking powder
*fold in flour with egg yolk mix till smooth
*Now add Egg whites and comine well

Your waffel batter is ready this can be stored in fridge fr upto 2 days..
To make Waffel PRE HEAT the waffel machine fr 8-10 mins..then pour in the firsr batch of waffel mix...the first waffels will take upto 15mins,later as the machine gets well heated the process will become quicker..
I used WAFFEL MAKER BY NOVA i picked it up frm Lohar chawl at Crawfrord Market

PRAWNS PULALO

PRAWNS PULAO
RECIPIE BY HUDA ZARIWALA

INGREDIENTS
500gms prawns cleaned
500gms rice washed n soaked fr 10-15 mins
2 large onion chopped
2 large tomatoes chopped
2 large potato cubed
1 cup coconut grinded (do not add water while grinding)
1 tbspn gng paste
1 tbspn redchilly powder
1 tbspn dhania zeera powder
2 tspn haldi
1 tspn whole jeera
5-6 curry leaves
5 tbspn oil

METHOD
*In a heavy bottom vessel heat oil do tadka of whole jeera n kadipatta
*nw add in onions n saute till soft
*Add in tomatoes and all the dry spices n gng paste
*cook till oil seprates..add water accordingly to cook the masalas
*Now add half of the grinded coconut n prawns n potatoes
*mix well nw add the rice and water and cook till 90%of water is absorbed by rice
*Now add in the remaining grinded coconut n mix gentely
*set on dum fr 15-20 mins over vry low flame

CHICKEN POT RICE (CLASSIC CHINESE RESTAURANT STYLE)

CHICKEN POT RICE

RECIPIE BY HUDA ZARIWALA

INGREDIENTS
500gms Boiled Basmati rice (Chef tip 👩‍🍳boil rice with celery leaves and star anise)
500gms Chicken cubes
2cups chopped veges(I use authentic chinese veges like mushroom,brocolli,zuchini,pok choy)
1tbspn chopped ginger garlic n chillies mix
4cups chicken stock
3tbspn oyster sauce
4tbspn chilly sauce
2tbspn wooster sauce
2tbspn tomato ketchup
3tbspn soya sauce
1 whole Star anise
2tbspn oil
Diluted cornflour as needed
Salt to taste

METHOD
*Heat oil and add chopped ginger garlic n chillies mix follwed by chicken peices
*Now add in veges followed by all the sauces and star anise
*Add in chicken stock and bring to boil
*Add diluted cornflour amd adjust the consistancy
*Serve on a bed of boiled basmati rice

CHICKEN IN OYSTER SAUCE

CHICKEN IN OYSTER SAUCE
RECIPIE BY HUDA ZARIWALA

INGREDIENTS
500 gms Chicken cubes
1 tbspn chopped ginger garlic n chillies mix
1 cup chopped veges
5 tbspn oyster sauce
2 tbspn chilly sauce
2 tbspn tomato sauce
1 tbspn wooster sauce
3tbspn butter
3tbspn oil
Diluted cornflour as needed
Salt to taste

METHOD
*In a pan heat butter and oil,now add chopped ginger garlic n chillies mix
*Add in the chicken peices and fry them on both sides
*Now add in the vegesand mix
*Now add in all the sauces
*Stir well and add diluted cornflour to adjust consistancy
*Garnish with spring onions amd serve

Paalak Paneer

*PAALAK PANEER*
RECIPIE BY *HUDA ZARIWALA*
I make palak paneer in a lil unusual way,but trust me it tastes yummmmm

INGREDIENTS AND METHOD FOR PANEER
500gms Paneer crumbled
1 boiled n mashed potato
2 slices of bread grinded n soaked in 2-3 tspn cream or milk
Salt to taste
Chilly flakes as per taste
2 tspn Jeera powder

*In a bowl combine all the ingredients n mke balls.
*keep it in frigde fr an hour
*Later deep fry dem
*dun put all the paneer balls at once first try one if it turns out perfct add the other
*if it breaks just dip each ball in cornflour slurry n fry
*Note-if u dun wanna do all this jazz,simply cut the paneer in cubes n fry it
*Also Note-These paneer balls can be fried n stored n can be used in various other recipies

INGREDIENTS AND METHOD FOR PALAK GRAVY
2 bunch of paalak cleaned n blashed
1 medium size onion
2 medium size tomatoes
1tbspn lime juice
4-5 green chillies
1tbspn garlic
1 inch peice of ginger finely Julianed
2 tspn haldi power
1 tspn jeera powder
1/2 tspn aamchur powder
1tspn whole jeera
3-4 curry leaves
3tbspn pure ghee
2tbspn fresh cream
Salt to taste

*In a grinder make a paste of Blanched paalak,onion,tomato,green chillies n lime juice
*in a pan heat ghee n add whole jeera,followed by curry leaves,garlic n ginger
*Now add in the paalak paste,cook till oil seprated
*Now Add in haldi,jeera powder,Aamchur and cook
*Keep adding lil water to adjust the consistency of the gravy
*Add cream n salt,give a nyc mix
*At the time of Serving heat the gravy n pour it over paneer balls
*Serve hot

Butter Chicken Restaurant Style

*BUTTER CHICKEN*
Recipie by *HUDA ZARIWALA*

INGREDIENTS for MARINATION
500gms boneless chicken
100gms curd
3 tbspn Tandoori chkn masala or 1 Noor Masalas Butter Chicken Marination packet
1 tbspn gng paste
(P.S-Noor masalas Butter chkn Masala hs 2 pckt of spices one is fr marination n other fr gravy)

METHOD FOR COOKING MARINATED  CHKN
*In a pressure cooker add in the marinated chkn  and do dhugaar and pressure cook it

INGREDIENTS GRAVY BASE
3 large onion Chopped
3 large tomato chopped
1 tbspn garlic
4-5 green chillies
50gms kaju
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by tomatoes cook till tomatoes are tender
*Add kaju and cook for some more time

INGREDIENTS FOR BUTTERCHICKEN
Cooked Chicken
Gravy Mix
100ml fresh cream
1tbspn red chilly powder
1tbspn dhania zeera powder
1tspn haldi
1tspn garam masala powder
OR instead of All the dry masalas u can use Noor Masalas packet of Gravy masala in Butterchkn masala
4tbspn tomato ketchup
3tbspn birista
2tbspn butter
2tbspn oil
1tbspn kasturi methi
Salt for taste

METHOD FOR BUTTER CHICKEN
*In a mixer grind gravy mix with ketchup,fresh cream,birista and all spices or NOOR MASALAS BUTTER CHKN MASALA GRAVY PACKET and water to a smooth paste
*In a pan heat oil n butter add kasturi methi follwed by the paste,cook till oil seprates
*Add in the cooked chicken and mix,sim and let it cook fr couple of mins.
*Do dhungaar again
*Adjust the salt

CHICKEN ANGARA

CHICKEN ANGARA USING NOOR MASALA

RECIPIE BY HUDA ZARIWALA

INGREDIENTS FOR CHICKEN
1 kg Chicken cut into pieces n washed
1 packet of Noor Masalas  chicken angara marinate masala (note there r 2 packets of masala which r packed together in a packet of chicken angara.one is for marination other is fr gravy)
250gms curd
1 tbspn gng paste
Salt to taste

METHOD FOR COOKING CHICKEN
-Marinate the chicken fr minimum an hour then cook it on meduim heat in a heavy bottom pan.
-Once cooked do Dhungaar

INGREDIENTS FOR GRAVY
3 large onion Chopped
3 large tomato chopped
1 tbspn garlic
4-5 green chillies
50gms kaju
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by tomatoes cook till tomatoes are tender
*Add kaju and cook for some more time
(P.S-this gravy base can be used to create variety of dishes)

INGREDIENTSAND METHOD FOR COMBINING CHKN ANGARA
-Cooked Chicken
-Cooked Gravy
-3tbspn butter
-3tbspn oil
-1tbspn kasturi methi
-1packet of Noor Masalas Chicken Angara gravy Masala

METHOD
-Heat oil n butter n add kasturi methi
-Add in the Gravy base followed by Chkn Angara masala
-keep Addin stock frm cooked chicken till oil septrates
-Now add the chicken and mix well
-Do Dhungaar again n let it cook fr few mins on low heat
-Squeeze juice of one lime garnish with corriendor n serve hot

Noor Masala-
+919930355534

Chicken Manchow Soup

CHICKEN MANCHOW SOUP
Recipie by HUDA ZARIWALA
INGREDIENTS
1cup finely chopped french beans and carrot
150gms Chicken mince
6 cups chicken stock
2 tbbspn oil
1 tbspn chopped ginger garlic n chillies mix
3 tbspn soya sauce
1 tbspn Wooster sauce
2 tbspn tomato ketchup
2 tbspn chilly sauce
Diluted corn flour as needed
Salt to taste

METHOD
*Heat oil and add chopped ginger chillies and garlic,saute for a minute
*Now add chicken mince followed by chopped veges
*Add all sauces and saute for a minute
*Add stock and bring to boil
*Add diluted cornflour and adjust the consistancy
*Adjust salt

Dhaba Style Daal Tadka

DAAL TADKA
Recipie by Huda Zariwala
INGREDIENTS
75gms chana daal
75gms tur dal
75gms masoor daal
2 chopped onion
2 chopped tomatoes
1 tspn rai
1 tspn jeera
1 tspn methi seeds
1 tbspn udad daal white
2 whole red chillies
1tbspn chopped garlic
1tbspn chopped garlic
2-3 chopped chillies
2 tspn redchilly powder
1tbspn dhania zeera powder
1 tspn haldi
3 tbspn oil
2 tbspn butter
Few curry leaves
Salt to taste

METHOD
*Mix and soak all the daals for an hour,later pressure cook them with haldi n water
*In a pan heat butter and oil add in rai seeds when it crackels add methi seeds n white udad daal (dis daal is raw)
*Now add onion,garlic, ginger,whole red chillies ,chillies and curry leaves..fry them till onion goes golden
*Now add tomatoes and all the spices and salt
*mix in with daal and garnish with corriender

Chicken Akhni Pulao

CHICKEN AKHNI PULAO
Recipie by Huda Zariwala

INGREDIENTS
750gms Chicken with bone
2.5cups basmati rice
2 large onions chopped
2 large tomatoes chopped
2 cups mix Veges
5+half cup water
Whole garam masala (1badi elaichi,1 badiyan ka bhool,1javitri,1peice dalchini,2-3 choti elaichi,1tspn zeera)
1tbspn Ginger garlic paste
1tbspn Dhania Zeera powder
Few slit green chillies
5-6tbspn oil
Salt to taste

METHOD
-In a heavy bottom vessel heat oil add in the whole garam masala followed by onions.
-Just wen onion start turning golden add in tomatoes followed by gng paste, chillies,dhania jeera powder and salt.Give it a nice mix
-Now add in the chicken and veges and Potatoes.mix well
-Add in the rice n mix well
-Add in Approx 4-5cups of hot water and cook on high flame,stir occasionally to avoid rice frm sticking at base
-When there is only 10%water remaining to be soaked in by rice,sim the gas and set the pulao on dum...
-Let it cook covered on a very low flamw fr approx 20mins..switch off the gas and let it cool down for another 20mins.
DO NOT OPEN THE LID IMMEDIATELY AFTR SWITCHING OFF THE GAS...
Ur Chkn Akhni Pulao is ready to serve...

BESAN KE LADOO

Recipe inspired by Sheeba
Besan ka Ladoo
INGREDIENTS
500gms Besan (jada besan)/ Chickpeas flour
500gms Boora sugar or take normal sugar and grind into very fine powder.
400gms Ghee
Handful of Almonds and 1 pinch of cardamom powder.
METHOD
-Take besan aka chickpeas flour
and dry roast it for about 10mins on low flame.
-Then add Ghee to this and continue roasting till it releases aroma, it will take about 20 mins, keeping in mind you do this in low flame.
-When done add about 2 tbsp of water to this and immediately you will see that the besan mixture releases bubbles.
-Don't worry just keep cooking on low flame stiring it continuously till all the bubbles disappear.
-Then add chopped almonds and crushed cardamom seeds mix well.
-Switch off the gas.
-Let it semi cool and then add your Boora sugar, little by little and keep mixing it, till everything is mixed well.
-Finally shape your ladoos, leave it to cool and dry for a couple of hours under the fan and then enjoy with your family.

EXOTIC VEG QUICHE

EXOTIC VEG QUICHE
Ingredients for pie crust
100gms ice cold butter
200gms flour
1egg yolk
3tbspn milk
1pinch baking powder
Method for pie crust
Step1-In processor with kneader attachment add flour, butter and baking powder...give it a whizz fr a min
Step 2-Now add in da yolk n milk n whizz again..it will b soft crumbly texture
Step3-empty it in a bowl and bring it all together and wrap in cling flim and refrigerate it fr 30mins minimum
Step4-When its time to line the pie dish get the pie dough out of fridge,place it in between two sheets of butterpaper n roll it out...it should be half cm thick..
Step5-line the pie dish with the rolled out dough n press on the edges...prick all over with a fork,and blind bake it fr 15mins in a preheated oven

Ingredients for Pie filling
2 cups of mix exotic veg(brocolli,bell peppers,mushroom, zuchini,squash,baby spinach,tofu)
1cup fresh cream
2eggs
1cup cheese grated (i used mix of morzella n processed)
1tbspn mix seasoning and garlic
2tbspn oliveoil

Method
Step1-Heat oil and add garlic n seasoning...add in the veges and sauté fr few mins
Step2-add the filling in the pre blind baked pie crust and top it with cheese
Step3-Whisk eggs n cream and pour it over the pie filling
Step4-Bake it in preheated oven fr 25 mins at 220°
Recipie by Huda @SnSI

Classic Chicken Pot Pie

CLASSIC CHKN POT PIE PARCELS
Ingredients
Puff pastry sheets
1cup diced chkn
2cups mix veg (french beans,carrot,zuchini,babycorn,mushroom)
1tbspn crushed garlic
3/4 cup milk
1tbspn corn flour
Chilly sauce as per taste
2tbspn butter
1tbspn mixed herbs

Method
Step 1-Heat butter add garlic nw add chicken followed by veges...cook fr a while add in chilly sauce and seasoning
Step2-dilute cornflour In milk and to the chkn mix,cook till thickens
Step3-line pie moulds with rolled out paastry sheet then fill pie moulds, over lap the edges, egg wash n bake at 200°fr 20 mins
Recipie by Huda @SnSI

Carrot Capcicum ki Sabzi

MY FAVOURITE
*CARROT N CAPCICUM KI SABZI*
RECIPIE BY HUDA ZARIWALA

INGREDIENTS
500gms Carrots peeled n diced smal
350gms Capcicum diced small
2 Onions finely chopped
1tspn gng paste
1tspn whole jeera
Few curry leaves
1tbspn redchilly powder
1tbspn dhania jeera powder
1tspn haldi powder
2 tbspn Besan mixed with water (thin mix)
Salt to taste
3tbspn oil

METHOD
*Heat oil and add whole jeera followed by curry leaves..now add in chopped onion with gng paste n fry fr few minutes
*Add in the diced carrot with salt,cover and let it cook till carrots r 50%cooked
*Now add in all the spices and mix well
*Add in the Capcicum and mix...Add around 1 cup water,cover n let it cook fr few mins
*Add the Besan slurry to thicken the sabzi cook fr few mins n its READY 💃💃💃💃
I can eat this sabzi fr bgast snacks lunch eve snacks n dinner 7 days a week 😂

INDO CHINESE RAAN KHAPSA

INGREDIENTS AND METHOD FOR PREPING THE RAAN

MARINATE THE RAAN IN FOLLOWING INGREDIENTS
1.5-2kg Raan
4tbspn lime juice
2tbspn vinegar
1 big packet of Everest Tandoori masala
2 tbspn Ginger Garlic paste

*Marinate the Raan over night and then Pressure cook it
*Do Dhungaar and set the Raan Aside

INGREDIENTS AND METHOD FOR INDO CHINESE FLAVOURED RAAN KHAPSA GRAVY

1 Whole cooked Raan (follow the direction above)
2 chopped onion
5 tbspn freshly chopped Ginger,Garlic and green Chillies
2cup Shezwan sauce
1cup Tomato Ketchup
5tbspn Worstsheir Sauce
2tbspn Soy Sauce
1cup Chilly Sauce
2-3 Capcicum Diced
Spring Onions as needed
Fist full of chopped mint and Corriendor leaves
Slurry of Cornflour
5 to 6 tbspn oil
Tandoori red Cooking colour if needed

*In a Wok heat oil and fry the onions till golden,Now add in all the sauces and Fry on high heat
*Add in the cooked Raan and the Leftover Masala
*Cook on high flame till Raan is well coated in Sauces
*Add in Capcicum and the Cornflour slurry to thicken the gravy till the desired consistency
*Do Dhungaar once Again.

INGREDIENTS AND METHOD FOR PREPARING KHAPSA RICE

1kg Basmati rice (soaked for 30mins and then boiled with whole garam masala)
1 packet Shaan Bombay Biryani malasa
2 Capcicum finely chopped
Fist full of Chopped Corriendor and mind leaves
Fist full of Birista
3-4 tbspn oil

*Heat oil and add in the capcicum followed by birista and biryani masala,chopped mint and Corriendor
*Fry for a min and Mix it with the boiled rice

For Assembling INDO CHINESE RAAN KHAPSA
*Layer a Thaal with Rice and in Center keep the Raan and Add the gravy over it
*Garnish with spring onion,tomato
slices,cucumbet,carrot and boiled egg
Serve Hot!!!!

KHEEMA MASALA

INGREDIENTS

500gms Mince Mutton/Chicken(if taking chicken mince,ask for thigh flesh's mince)
2 Onions finely chopped
1 cup Corriendor
1 fist full Mint leaves
6-7 Green Chillies
3 Tomatoes
7-8 Cloves of Garlic
2 inch peice of Ginger
Whole Garam Masala
1tbspn Redchilly powder
1tbspn Dhania jeera powder
1tspn Haldi powder
2tbspn Lime juice
5tbspn Oil
2tbspn Ghee
Salt to Taste

METHOD
Step1-In a mixer grinder make a paste of corriendor,tomatoes,mint leaves,ginger,garlic and green chillies
Step2-In a pan heat oil and ghee,Add in the whole garam masala followed by chopped onions,fry onions till they turn golden
Step3-Now add in the corriendor paste followed by all the dry masalas and salt
Step4-Cook on medium heat till oil seprates,add water if needed to assist the cooking process
Step5-Add in the Mince meat and mix well
Step6-Cover and cook for about 30mins on low flame,Add in the lime juice and mix well...
(Optionally you can add potatoes,peas and dil leaves with the mince meat)
Garnish and serve hot!!!
Recipe by Huda Zariwala @ Sweet and Salty Indulgence

Tempura Batter

TEMPURA BATTER
RECIPIE BY HUDA ZARIWALA
SWEET N SALTY INDULGENCE!!!

Ingredients
100gms Self Raising flour
50gms Rice flour
Chilled Soda water
Salt per taste

Method
-Sift both the flours with salt and make batter using soda water.
-Use this batter to fry crispy Veges,fish,prawns,onion rings

Dahi Wada

DAHI WADAS
RECIPE BY HUDA ZARIWALA
Ingredients
5 slices of bread (edges trimed,chopped and soaked in sufficient milk)
200gms urad daal soaked over night and grinded to paste
1tspn chopped ginger
1tspn chopped raisins
1tspn charoli
Salt to taste
1.5tspn cooking soda
Chopped chillies and kotmir

METHOD
*Combine all the above ingredients and set aside for an hour.
*heat oil and fry the WADAS on medium heat.
*Once frried soak dem in thin buttermilk for couple of minutes
*Remove frm buttermilk,lay it in dish,top it with sweetened  thick curd (I set curd by boiling milk with sugar and wen the milk is  olmost at room temperature I add a tspn of cornflour to it and then proceed to make curd)
*Sprinkle redchilly powder,jeera powder,chaat masala,salt and chopped kotmir
*Heat lil oil add rai let it crackel and pour it over dressed DAHI WADAS

Kabuli kabab

KABULI KABAB
Recipie by-HUDA ZARIWALA
SWEET N SALTY INDULGENCE

INGREDIENTS
200gms boiled & mashed kabuli chana (chole)
100gms Mashed Paneer
3 Boiled & mashed Potatoes
1 Onion finely chopped
1tbspn Roasted Chana flour
1tspn Paprika Powder
1tspn Fennel powder
1tspn Jeera Powder
1tbspn Chilly Flakes
1pinch ajwain
Salt to taste
Panko Bread Crums
Oil for Frying

METHOD
Step1-Mix in all the ingredients except the panco bread crums
Step2-Make tikkis and rolls in panco bread crums
Step3-Heat oil in a pan and deep fry the tikkis till golden brown!!!
Relish with Chutney!!!

Instant Bread Dosa

INSTANT BREAD DOSA
Recipie by HUDA ZARIWALA
SWEET N SALTY INDULGENCE

INGREDIENTS
8 Slice of Bread(sides trimmed)
5tbspn Rawa
2tbspn Rice flour
1cup curd
1cup water
Salt to taste
A pinch of baking soda
Filling as per taste!!

METHOD
*Mix in all the ingredients nycly except for salt and baking soda,set it aside for 20mins
*Grind the mixture and make a smooth batter of regular dosa batter consistency
*Add salt and baking soda
*Grease a Dosa pan and make dosas
*Fill with filling of your choice or simply serve with chutney!!!!
I made cheese instant dosa by adding grated cheese!!!

Banana Caramel Wheels

BANANA CARAMEL WHEELS
RECIPIE BY HUDA ZARIWALA
SWEET N SALTY INDULGENCE

INGREDIENTS
3 Bananas (cut into 3pcs each)
Caramel Sauce as required
Maida as required
Eggs fr dipping
Panko bread crums as required
Mix of castor sugar and cinnamon as required

METHOD
*Peel the Bananas  and cut in cylindrical shape..
*make the hole in centre with help of a scooper by deseeding it
*keep the Bananas in standing position on a tray and fill it with caramel sauce (you can also use nutella)
*Refrigerate it for couple of hours (i did it fr an hour)
*pik the filled banana pipes frm the tray roll in maida,dip in egg and coat with crums...
*Deep fry them and roll it in sugar cinnamon mix...
*Serve hot with a dollop of Icecream!!!!
🍌banana
🛢cut length wise
It shud resemble a hollow tube aftr you deseed it frm the center!!!