Foodilcious cooks@work

August 18, 2010

Gulaab Jamun

Filed under: Desserts — foodilcious @ 10:39 pm

2 ½ cups Nido milk powder
2 ½ teasp. Baking powder (level)
2 ½ Tblsp soft margarine
¼ cup flour
¼ cup sooji
(together it should make a half cup!!)
2-3 eggs
(if L then 2, if M then 3)
1 kilo sugar
4 glass water
2 pinch zarda rang

Boil the water with sugar and zarda rang and cook till it’s a bit thick we say
” do taar ki chaasni” when its ready take it off and let it cool

Now make the dough, measure milk, sprinkle baking powder through a sieve so that there are no lumps, add in the flour and sooji, mix all with hand add in the margarine and mix all well and now fold in the egg as they and mix well into a bit of sticky dough.If you feel that its a bit dry dont put any more egg, but put in 2 tablespoons of normal carnation milk to mke it smooth. Make small balls( as they will enlargen anyway) with greased palms
Heat the oil from the start on a low heat elec.2 ,and fry them on the same number as the flour has to cook too, otherwise they will get dents! fry and put in the sugar syrup and they are ready to eat.
I use no Iilaichi the actual taste is divine!!
Bon appetite!!


Bhatura, Chole and Suji Halwa. All made from scratch.

Filed under: Breakfast — foodilcious @ 10:29 pm

Added by Ruhina

Bhatura, Chole and Suji Halwa. All made from scratch.


3 mugs flour
2 and half tsp baking powder
1/2 salt

Mix all with warm water. If its too dry, just touch some ghee to ur hands. But dont add any water. The dough should be soft and not sticky.

Cover, rest for an hour. Make small balls, roll out evenly. Dont thin it out too much.

Fry in HOT oil – once the oil is hot, reduce the heat to keep temp even – toss in, flatten with a broad spoon and turn over.

You can keep them pale, or brown. As u like. Put them in a cloth and cover. That will keep them soft. They’ll dry out if you dont cover them.


4 cans of chickpeas, drained and washed
puree of 2 onions
3 tbls tomato paste
3 tbls yoghurt
2 bay leaves
1 tsp zeera
1 tsp dhania
2 tbls kasoori methi
1 tsp red chili
1 tsp dhania powder
1/2 black salt
salt to taste

Heat oil in pot. Add the bay leaf and whole spices

As soon as they splutter, add the puree. Let it darken and dry a bit

Add the tomato paste mixed with yoghurt and all spices. Bhunofy well. Until the oil separates.

Add the chickpeas, saute and add some water. Cover and let cook for 10 minutes. Add more water for more gravy. Taste and adjust spices.


2 cups of sooji
4 to 5 elaichis
1 cup of ghee
1 and half to 2 cups of sugar, depending on how sweet u like it
Almonds and stuff

Heat the ghee, add the elaichis. Let them splutter.

Add the sooji and bhunofy it. As soon as it turns colour, add the sugar and mix in.

Add enough water – for 2 cups sooji, 4 cups water – and mix well.

Once it start bubbling, add the almonds, if using.

Now bhunofy WELL – until u get the dryness u want. I like mine dry and firm. But thats upto ur choice. You must bhunofy it at least until the ghee separates.

There u go 🙂

Simple Lemon cake

Filed under: Uncategorized — foodilcious @ 10:24 pm


Added By : Rania Zohaib

Simple Lemon cake

350grm flour
350 grm butter/margarine
350grm sugar
3 tsp baking powder
1 lemon zest
(juice of the same lemon)
5 eggs

-beat butter and sugar till foamy
-add in eggs,mx well
-fold in flour and B.powder, mix all
-pour the juice of the lemon,add the zest,mxi on low speed
-grease ur baking tray and bake in a preheated oven 150° for 20-25 minutes

-let cool on a cake rack
-make the icing as follows:
1 cup castor sugar (100grm= 3.45 ounces)
1tblsp fresh lemon juice
1tblsp lemon zest
1 ½ tbsl hot water
(you can add drop wise more water if u feel that it is too thick!!)

-mix all into a smooth cream and apply when the cake is cold and then let it stand open so that it turns a bit firm !
Very tasty and simple!

Bechamel Lasagne

Filed under: Pasta — foodilcious @ 7:15 pm

Added by Sharmeen

Bechamel Lasagne

Lasagne Yummmyyy

the Filling –

U can use Minced meat or watever u like – but I wanted to make it with Chicken bits & vegetables. So here’s my recipe


4 tsps onion paste
1 tsp Cumin Seeds
1 tsp Salt
Chicken cut into bite-sized pieces
1/2 tsp Ginger paste
1 tsp Garlic Paste
Ginger (diced)
Mushrooms (sliced)
Green Pepper (diced)
1 tsp Red Pepper
1/4 tsp Turmeric Powder
1/4 tsp Cumin Powder
1/4 tsp Coriander Powder
2 tablespoons Tomato Paste
1/2 to 1 cup frozen veg.
1 tsp Soya Sauce
3 heapful tablespoons Ketchup
Shredded Cheese (optional)


Heat oil and fry cumin seeds, onion paste add salt. Add chicken, garlic paste and ginger paste and diced ginger.Let cook for a bit. Add mushrooms + green peppers – add red pepper, turmeric, cumin & coriander powder and tomato paste. Add a bit of water and cook.

Add frozen veg., soya sauce and ketchup.

Cook till chicken and veg are done.


White Sauce or Bechamel Sauce by RUHINA (yummy)
White Sauce:
1 liter Milk (about 4 cups)
1 big tbls butter
1 big Tbls All purpose flour
1 tsp salt
3/4 tsp white pepper

To make the Bechamel sauce, melt the Butter, stir the Flour in and add the Milk, salt and pepper stirring until thickened.


12 Pre-cooked Lasagne Sheets
Pasta Sauce
Ricotta Cheese
Shredded cheese

Grease an oven proof dish.

Preheat oven at: 400F / 200C /

Now layering.

1. Greased oven-proof dish, pour sum bechamel sauce in the bottom lay the lasagne sheets – spread Pasta Sauce and add the chicken / veg filling. and sum shredded cheese

2. 2nd Layer:Lay ON top with another layer of lasagne – spread sum ricotta cheese, chicken / veg filling, sprinkle cheese

3. 3rd Layer – repeat step 1

Pour Bechamel sauce all over and sprinkle sum more cheese – alot or less ur choice 🙂

bake for about 20-25 minutes or till golden brown from top.

I hope i covered everything 🙂 if not just ask me and I will add it in!!!

Enjoy :O

chicken supreme pizza

Filed under: Pizza — foodilcious @ 7:05 pm

Added By: Aisha Nadir

Yummmy Pizzzzzzzaaaaa!!!!

chicken supreme pizza. (dough for 3 pizza-medium pan)

pizza dough:
3 cups of flour
1 tspn salt (mix salt with flour)… … See More
…1 cup of luke warm water
1 tspn sugar
1 tblspn yeast (add sugar n yeast in the water ,mix it, n leave for atleast 5 to 7 minutes)

when u see the bubbles r coming up in the water then add it in the flour n add some more water if u want to, make a dough
it should not b too much hard or soft,,,make it a medium one….
then in a greased bowl leave the dough n cover it with the plastic wrap sheet
in summers it will max take 1 hour but in winters sometimes it takes 6 to 7 hours,,depends on the temp as u all know….

pizza sauce,,,,
1 tablespn oil
1 cup tomato paste..or puree
3 cloves garlic crushed n finely chopped,,,
1 tea spoon red chilli flakes
1 tablespoon brown sugar
salt n black pepper….lil bit of white pepper
a tspn of vineger …black or white,any1
1 tspoon of oregano
method: put oil in a pan,add garlic,then add tomato paste,oregana,brown sugar, salt
n pepper n vinegar.mix it n cook it until the sauce becomes thick.

n spread on ur pizza bread,,,

for chicken:
took 1 boneless breast piece of chicken
thenn add salt..white pepper,,,black pepper,,,,,,n a tea spoon of white vinegar…add lil water n boil the chicken

chedder cheese 1 cup
mozerella cheese 1 cup
onion ,
sliced mushrooms,
capsicum green one…
a pinch of salt,,,pinch of black pepper,,,pinch of oregano,,
pinch of red chilli flakes,,.

now,ur dough is ready..make 3 portions of it..flatten it with the roller n put them in the pizza pan,

spread the pizza sauce…sprinkle half cup of chedder cheese..then chkn cubes,,,then veggies n sprinkle some
salt n pepper on the veggies,,then add mozerella cheese,,sprinkle some oregano,,red chilli flakes n press the topping softly with any spoon n then ready to bake

200 c preheated oven,,,up n down both n then bake it for 10 15 minutes max…n enjoy……………….

Chinese Cheesy Veg Potato Cutlets

Filed under: Appetizers — foodilcious @ 2:44 pm

Added By: Shazi Amir Shah

chinese cheesy veg potato cutlets

chinese cheesy veg cutlets
potatoes (boiled & mashed) 4
carrot ( grated) 1
shredded cheese 2-3 tbsp… See More
chinese cabbage( optional u can use normal cabbage too) finely chopped ½ cup
spring onions finely chopped 4-5
parsley finely chopped
green chilies (to taste) finely chopped
capsicum ½ finely chopped
salt, pepper, red chili flake(optional) to taste
soya sauce 2 tsp
Mix all the ingredients well together & form a shape of a pattie, dip in egg & then roll in bread crumbs,,, & repeat it again,,,
shallow fry them in hot oil on high flame..
Serve hot with chili garlic sauce,,
Tip,, do not fry them on low flame coz the cheese will start to melt & will ooze out from the patties
U can also add peas & corns tooo

Chatpatti Aloo Channy Ki Chaat

Filed under: Appetizers — foodilcious @ 2:39 pm

Had no time to make papuri so used Ritz biscuits instead was a good idea as they were very crunchy 🙂

By :Rania Zohaib

So heres my way:
boil potatoes 6-7
Chick peas can 800gr

-take a big bowl
-slice the red onion
-tomato in cubes
-rings of green chilli
-half cup of imli chutney
-sprinkle spices to taste such as:
-red chilli flakes
-cumin powder
-half bunch fresh corriander,corse chopped
-mix this all good with ur hands wearing a thin glove
-sprinkle lemon juice say around 3 tblspoons
-mix again
-Now add the chick peas and the diced potatoes and mix all well
And now the queen of all tips which is my moms way!!!

After all is mixed well, heat 5-6 tblsp oil in a pan and roast 1-2 tsp white cumin in it and pour it on the chaat , this brings out the flavour and gives it the specia l kick!!!

You can make it before time as it is served cold, the baghaar gives it a glaze and a very fresh look!!

Imli Chutney:
-soak one pack of imli over nite
-squeeze and take out pulp and sieve twice thrice
-mix in a good amouint of sugar
-i put 6 tblsp spoons of sugar
-add salt 1/4 tsp
-red chilli 1/4 tsp
– cumin powder1 1/2 tsp
-mix and let cook atleast an hour
-mix in more sugart if u want to have it very seet
-best is sweet and sour 🙂
– let it cool and store in a glass bottle,lasts nearly a month in the fridge!!
Make and enjoy!!!!

Classic Dahi Baray

Filed under: Appetizers — foodilcious @ 2:34 pm

Added By : Rania Zohaib

Dahi Baray for you for me for every one :=)

2 Cups Daal Urdh (maash)
(soaked in a bowl full of water)

¼ cup water
1tblsp ginger/garlic paste
1 ½ tsp salt
1 tblsp roasted zeera powder
1 pinch soda(not baking powder)
1 tsp grinded green chilli
2-4 tblsp yoghurt

After frying:
1 L Luke warm water
3 Tblsp yoghurt
¼ cup milk
1tsp salt

For yoghurt:

500-600 gr yoghurt
2 boiled potatoes
1 red onion
2 tomatoes
fresh dhania
green chillies
garam masala
¼ tsp red chilli
½ tsp bhunna zera
1 tsp Imli ka pulp
2 tbsp sugar

Imli ki chutney separately:
-soak one pack of imli over nite (400grm)
-squeeze and take out pulp and sieve twice thrice
-mix in a good amouint of sugar
-i put 6 tblsp spoons of sugar
-add salt 1/4 tsp
-red chilli 1/4 tsp
– cumin powder1 1/2 tsp
-mix and let cook atleast an hour
-mix in more sugar if u want to have it very sweet
-best is sweet and sour 🙂
– let it cool and store in a glass bottle,lasts nearly a month in the fridge!!

Soak the daal over night, drain and wash the daal as there will be some foam on it over night which if grinded, gives a bitter taste.

Roast white cumin seeds in a pan and then grind them, these give u a very “sondhi” smell. Put in a blender together with the rest ingredients.
Pour only ¼ cup water and add yoghurt to make it of a creamy consistency , 2-4 Tblsp and if u feel it is thick u can add more ,this makes it soft while frying.

Heat oil at a medium flame, now put baraya with a help of a “dish serving spoon” better said salan ka chamcha” this gives a perfect baray shape, and while frying prick a fork in the barays twice thrice so they are done form inside too.

Don’t put them in water let aside for 3-4 minutes and then put them in the bowl of water/milk/yoghurt/salt, let soak for 2-3 minutes and drain out and keep it in any dish, you can also keep them in the fridge till a week , each time before serving give them one dip in Luke warm water/milk/yoghurt/salt they will be fresh as ever!!

You can make the yoghurt and only dip each bara in it and set it in the dish and pour the rest yoghurt all above, add what ever u like such as chickpeas, or lobia, of kidney beans, I just like it only with alu 🙂 your choice.
You can also baghaar it with zeera and red whole chillie and curry patta, but the classic way is the original, again as u wish you can do any thing 🙂
Good luck!!

Spicy alu, halwa and bhaturas

Filed under: Breakfast — foodilcious @ 2:24 pm

Added by Ruhina Hashmi

Spicy alu, halwa and bhaturas..

Ok, so many ways to a bhatura 🙂 this is the same dough I use for my shawarma – 600 grms flour, 3 tsp backing powder, 1 tsp salt. Mix, make dough with warm water, rest an hour. Roll out to medium thickness, fry in hot oil. Drain, cover till use. The covering will make the soft – I kept this one uncovered cos I wanted to take the pic like this 🙂

halwa is: 1 cup soojhi, 1 cup sugar, 1 cup ghee and 2 cups water. Add in pan, mix over medium heat and cook to desired form. Best halwa ever.. 🙂

Alus: fry some zeera, some meethi, and kalonji, about 1/4 tsp each in oil. Once they splutter, add kari patta and fry that. Add the alus, fry a bit. Mix salt, black pepper, ground dhania and haldi in 2 tbls dahi, pour over, cook over low heat, covered till the potatoes are done.

Cinnamon French Toast

Filed under: Breakfast — foodilcious @ 2:17 pm



Cinnamon French toast

2 eggs
10 tsps (less or more- to taste) Sugar (OMG 10 tsps lol i know i m not even sure maybe I added more..i just tasted the first one and thought it wasn’t sweet enuff) – NOTE: SUGAR CAN BE OPTIONAL – u can serve this with maple syrup if u want 🙂
1/4 tsp cinnamon
I would say about 2/3rd cups OR MORE low fat milk…( YOU SEE how u like urs)
1 tsp vanilla extract (optional)
6-8 slices of white milky bread (or any kind u like)

(sum oil or butter to fry the bread in)


Beat together egg, milk, sugar, cinnamon and vanilla.

Heat a lightly oiled fry pan over medium-high flame.

Dip each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden.

Serve hot.


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