Macaroni Pasta/salad



Pasta                   1 pack (boiled)

Chicken               ½ c

Crushed garlic    3-4

Soya sauce           2 tb.sp

Salt pepper          ½ t.sp

Oyster sauce       1 tb.sp

Chinese salt         ½ t.sp

Mix vegetables     2 cups (capsicum, spring onions, carrot, and mashrooms all slices)


First of all boil your noodles in a good amount of water and salt. drain once cooked and set aside

Then in a wok,  add garlic and chicken.

Now add veggies and pasta with all the spices.

Garnish with spring onion.


Velvety White Handi



Chicken   boneless         ½ kg

Oil                                  ½ c

Onion                             1m finely chopped

Ginger garlic paste         1 tb.sp

Green chillies                 4-5 finely chopped

Salt                                to taste

Black pepper                 ½ t.sp

White pepper                ¼ t.sp

Cumin                           ½  t.sp (crushed)

Coriander seeds            ½  t.sp (crushed)

Yogurt                          ½ c

Cream                           ½ c


Heat oil add onion fry till soften.

Add ginger garlic paste and chicken till color changes.

Add chillies, salt, peppers, cumin and coriander and mix well.

Add yogurt , cover for 15 min.

When gravy gets dry add cream cook for 2-3 min. on low flame

Garnish with garam masla and chillies.

Imli ki chutney or chatkara


Very mouth watering imli ki chutney with only 5 ingredients. Whole life I have seen my mom and my aunts putting corn-flour for making it thick  and soon the chutney gets rotten or smelly. This is the most consumed chutney in whole Ramadan and will gives you a proud feeling Inshallah.

Imli                                         1 packet

Jaggery (ghur)                        1 large

Cumin (Zeera)                     ½ t.sp

Red chilli powder              ½ t.sp

Salt                                      ½ t.sp

Dry mint                             ½ t.sp (optional)

Boil all the ingredients together with covered water.

Boil it till chutney gets thick remove it cold on room temperature.

After it cools down you will see it become more thick.

Put the chutney in a covered container and put it in a fridge.


Don’t separate the seeds, as seeds help it stay fresh and thicken.

You can use red chili flakes instead of red chili powder.

Tips for Ramadan


Kitchen Tips For Ramadan
Discussing few tips that will make our Ramadan more time saving, so we can spend more time in Ibadah.
• Make sugar syrup or caster sugar (can be use in drinks; dahi etc)
• Make chat masala and pakora masala.
• Make chutnies and store in small jars.
• Make pholkiya and store in fridge, they remain fresh till one week.
• Boil chick peas (cholay) and refrigerate them in small containers.
• Make samosay and rolls and refrigerate them.

Things should considered while doing Ramadan grocery:
• Dates
• Chick pea flour (basan)
• Sugar
• Yogurt
• baking soda
• Drinks
• All-purpose flour (maida)
• Pheni
• Imli
• Channay (black & white)
• Mong ki daal
• Ghee/ oil
• Chat masala
• ketchup
• Chutniya
• lots of vegetables.

Please us know home tips and preparations

Chat Masala

Chat patta and hygienic chat masala specially for Ramadan.

  • Funnel seeds (sauf)                                   50 grams
  • Cumin seeds (Zeera)                                  50 grams
  • Coriander seeds (sabit dania)                  50 grams
  • button red chillies (sabit raal march)    50 grams
  • Black salt (kala namak)                             50 grams
  • Ajwain                                                           1 tablespoon
  • Black Pepper                                                1 tablespoon
  • Citric Acid                                                     1 teaspoon
  • Noshader                                                      1/2 teaspoon
  • Heng                                                              1/2 teaspoon
  • Dry mint                                                       1/2 teaspoon

Saute funnel seeds, cumin seeds, coriander seeds, button red chillies and ajwain separately.

Grind all the ingredients together and chat masala is ready to serve.

Note: Noshader and heng can be omit if its unavailable.



This is best dough nut recipe ever the dough nuts rises and sets its self in a proper way with soft & smooth texture

All purpose flour     3 1/3 c 
Caster sugar            1 c
Baking powder       3 t.sp
Salt                            1/2 t.sp
Cinnamon                1/2t.sp
Magnut                   1/4 t.sp (optional)
Oil                             2 tb.sp
Eggs                           2
Milk                         3/4c

Make dough of the above ingredients.
Make a 3/8″ flat surface of dough
Cut out the shapes from the dough
Use frying pan which contains 3 to 4″ oil or deep fry them
on low flame. Fry it till golden brown from both sides.

cover it with any sauce.

Chocolate Ganache and frosting.

Mouth-watering creamy delicious ganache is ready in 2 minutes, to make your desserts more delicious


  • Cooking milk chocolate   200 grams
  • Tetra pack cream              100 grams

Use double boiler to warm cream (don’t boil).

Remove from flame and chocolate and whisk until smooth texture occurs.

Cool it on room temperature and use.

For chocolate icing

  • Whip cream     as needed

Fold ganache in whipped cream as much as you want.

Pipe it and decor.

Note: use any packed whipped cream or heavy cream in Pakistan best whipped cream are Betty Crocker, Whipy whip whipping cream or Olpers.