Al Rahman Biryani

Al Rahman Biryani

Ingredients:
Chicken: 1/2 KG Rice: 2 Cups Oil: 1/2 Cup
Ghee: 1/2 Cup
Green Cardamom: 2 Black Cardamom: 2 Cloves: 3 Black Pepper/Peppercorn: 12 Cinnamon Sticks: 1/2 Bay Leafs: 2 Cumin: 1 Tsp Star Anise: 1

Fried Onions: 1 Large Size Tomato: 1 Large Size Salt: As per your taste Ginger garlic paste: 1 Tbsp Coriander Powder:  1 Tbsp All Spices Grounded: 1/2 Tsp Red Chilly Powder: 1 Tbsp Turmeric: 1 Tsp Mint Chopped: 1/2 Bundle Coriander Chopped: 1/2 Bundle Green Chilli: 8-10 (as per your taste)
Kewra: 2 Tbsp
Zarda Color: 1 Tbsp
Water: 1 Cup
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Fish Biryani

Ingredients

Oil: 1/2 Cup

All Spices: 

Green Cardamon: 2

Black Cardamon

Cloves: 10-12

Black Pepper/Pepper corn: 5-6

Cinnamon Sticks: 1/2

Bay Leafs: 2

Cumin: 1 Tsp
Star Anise: 1

Golden fried onions: 2 Big Size
Tomato: 3 Medium Size
Salt: As per your taste

Ginger garlic paste: 1 Tbs
Lemon: 1
Coriander Powder: 1/2

All Spices Grounded: 1/2
Red Chilly Powder: 1 Tsp
Turmeric: 1/2 Tsp
Mint Chopped: 1 b
Coriander Chopped: 1 b Green chilly: 5 n


For Rice:
Salt: 1/2 Tbsp
Cumin:1 Tsp

Cinnamon Sticks: 1/2

Bay Leafs: 

After Boil Put Basmati Rice (soak the rice 1 hour) cook the rice till 70% done



In another Bowl add layer of Biryani Masala
Then Rice
Slices Tomato

Lemon Slices: 1 Whole
Mint
Coriander
Fried Fish
Massla
Rice
Zafran with milk
Coriander
Mint

Boston Cream Donuts

Ingredients

For the donuts: 
• 2 1/2 cups of All Purpose Flour, plus a bit more if the dough is sticky
• 1 (7gr) Envelope of Yeast
• 3 Tbsp of Granulated Sugar
• 3/4 cups of Whole Milk, warmed to about 115 degrees
• 2 Tbsp of Unsalted Butter, melted
• 2 Tbsp of Shortening, melted
• 1 Egg
• 1/2 tsp of Salt
For the Custard:
• 1 cup of Whole Milk
• 2 1/2 Tbsp of All Purpose Flour
• 2 Tbsp of Granulated Sugar
• 1 Egg Yolk
• 1 tsp of Vanilla Paste 
• Small Pinch of Salt
For the Topping: 
• 4 ounces of Semisweet Chocolate Chips
• 1/3 cup of Heavy Cream
• 1tsp of Salt

https://www.youtube.com/watch?v=vTf7OfSFv_U

Pre/4 paration

1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.

2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. Add the yeast mixture and incorporate it in. 

3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth. 

4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). Meanwhile, make the custard.

5) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine.

6) Place your custard over medium heat and cook it, stirring the whole time until the custard thickens. Strain it through a fine sieve into a bowl, cover the custard with plastic wrap (make sure the plastic wrap is touching the custard) and pop it in the fridge completely.

7) Once the dough has risen, proceed with the donuts. 

8) Dump the dough onto a floured surface, punch it down, roll it out to a 1/2 inch thickness. 

9) Line a couple of baking sheets with parchment paper and sprinkle some flour on each one. 

10) Using a 3.5” biscuit cutter, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm place for about half an hour or until doubled again.

11) Add enough oil to a dutch oven so it comes half way up the sides of the pot, allow it to come up to 350 degrees. 

12) Once the donuts have risen, gently lower them into the hot oil and fry them for about 3 minutes on each side or until puffed and golden brown. Take them out of the hot oil and place them on a paper towel lined baking sheet to drain the excess oil.

13) While the donuts cool a bit, make the ganache. 

14) Heat the cream in a small pan over medium heat until just below boiling point.

15) Pour the heated cream over the chocolate chips and let sit for 1 minute, whisk it all together until the chocolate is fully melted. 

16) To assemble, using a piping bag fitted with a plain round tip (about 1/4 inch round tip) squeeze about 1 Tbsp (or more) of the custard into each donut. Simply choose one side and stick the piping tip about halfway in and squeeze out the cream.

17) Swirl the top of the donut in the ganache and allow them to sit and rest for about 10 minutes before serving.

https://www.laurainthekitchen.com/recipes/boston-cream-donuts-/

The Fluffiest Glazed Donuts Recipe ! Homemade Glazed Donuts ( Doughnut Recipe ) Learn how to make donuts that taste just like krispy kreme donuts if not even better! SUBSCRIBE to my channel here: https://www.youtube.com/user/emmasgoo... Fluffiest Homemade Donuts Recipe: - 280 gr of All Purpose Flour ( 2 cups + 3 tbsp flour) - 40 gr Sugar ( 3 tbsp) - 1/2 tsp Salt - 1/4 tsp Nutmeg - 1 egg - 120 gr Whole Milk ( 1/2 cup ) ( Every flour absorbs liquids differently, so you may need an extra 2-3 tbsp of milk) - 40 gr melted Butter ( 1/3 stick ) - 7 gr Dry Yeast ( 1 packet ) Glaze for Donuts : - 250 gr Powdered Sugar ( 2 cups) - 75 gr Butter ( 2/3 Stick ) - 3-5 tbsp Milk depending how thin you like your glaze - 1 tsp Vanilla TIP : Donuts are best freshly made. However if you'd like to make these ahead of time, once cooled store the donuts in a ziplock bag or an air-tight container and just before serving pop them in the microwave for 30 seconds. They'll be as delicious as when they’d just been made. Enjoy! ♥ If you like the music I use for my videos, you can listen to it at Epidemic Sound (affiliate link) : http://share.epidemicsound.com/DhNtH

Shahi Kulfa

Milk: 1 Liter /4 Cups

Sugar: 1/2 Cup

Corn Starch: 2 Tbsp (Optional)

Condensed Milk: 2 Tbsp

Cardamom: Crushed 1/4 Tsp

Saffron: Pinch

Badman: As much you desire 

Kewra Water: 1 Tsp 

Heavy Cream: 1 Cup

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Nankatayii

Nankatayii

2 cup maida 8 onz 200 gram
3 table spoon besan
Baking powder 2 teaspoon
Baking soda 1/2 teaspoon
Less than 1 cup ghee 7 oz with sugar 3/4 cup of sugar
Half cup sugar
Ilaechi
Round round bana k brush se zardi laga do top wale part pe then sprinkle some almonds or any dry fruit crushed
Pinch Zafran

5 Healthy Smoothies | Refreshing Red | Tropical | Green Energetic | Protein Shake | Mango Lasi

Refreshing Red Smoothie
Ingredients:
Strawberry: 1 Cup
Sugar: 2 Tbsp (as per your taste)
Coconut Water: 1 Tbsp

Tropical Smoothie 
Ingredients:
Banana: 2
Mango: 1
Pineapple: 1/2 Cup
Sugar: 2 Tbsp (as per your taste)
Pineapple Water: 1 Tbsp

Green Energetic Smoothie
Ingredients:
Kiwi: 4
Cucumber: 1
Sugar: 2 Tbsp (as per your taste)
Apple Juice: 2 Tbsp

Mango Lasi
Ingredients:
Mango: 1
Sugar: 2 Tbsp (as per your taste)
Yogurt: 1/2 Cup
Milk: 1 Cup

Smoothies | Healthy Smoothies | Strawberry Smoothie  | Tropical Smoothie | Green Energetic Smoothie | Protein Shake  | Mango Lasi | Red Refreshing Smoothie | Strawberry | Coconut Water | Banana | Mango | Pineapple | Sugar | Kiwi  | Cumber | Apple Juice | Yogurt | Milk | Our Pakistani Kitchen | How to Make | Easy Recipe | Homemade | Desi Style  | Summer Drink | Refreshing Drinks | Juice

#Smoothies #HealthySmoothies #StrawberrySmoothie #TropicalSmoothie #GreenEnergeticSmoothie #ProteinShake #MangoLasi #RedRefreshingSmoothie #Strawberry #CoconutWater #Banana #Mango #Pineapple #Sugar #Kiwi #Cumber #AppleJuice #Yogurt #Milk #OurPakistaniKitchen #HowtoMake #EasyRecipe #Homemade #DesiStyle #SummerDrinks #RefreshingDrinks #Juice

Stew

Strew

Ingredients:

Beef

Ginger Garlic Paste: 1 Tbsp

Onion: 4 Medium Size

Tomato: 4 Medium Size

Ginger: Slices  Garlic: 5/6 

Red chili Powder: 1 Tsp

Salt: 1 Tsp (As per your Taste)

Turmeric   Powder: 1/2 Tsp

Coriander Powder: 3 Tsp
Cumin: 1 Tsp

All Spices: 

   Cloves: 4

   Pepper corn: 10-15

   Bari iclachi- 2

   Cinnamon Sticks: 1 long stick

   Bay Leaf: 2 Leaves

Cook on High Flame With:

Red Whole Chili /Dagi Laal Mirch: 8-10

Green Chili: 10-12

Yogurt: 1/2 Cup

Serving:

Coriander

Ginger Slices   

Masala Fried Fish

Masala Fried Fish

Ingredients:

Crush or Grind

Cumin: 1 Tsp
Coriander: 1 1 Tbsp
Carom Seeds: 1/4 Tsp

Crushed Red Chili: 1Tsp
Peprika Powder: 1 Tsp
Turmeric: 1/4 Tsp
Salt: 1 Tbsp (As per your Taste)
Garlic Paste: 2 Tsp
Lemon: 1 Quantity
All Spices(Garam Masala): 1/2 Tsp
Oil: 1 Tbsp
Gram Flour: 1 Tbsp
Water: 2 Tbsp

Fried Fish | Fish Fry | Masala Fish Fry |  Butter Fish Fry | | Our Pakistani Kitchen | LockDown | LockDown Special

#FriedFish #FishFry #MasalaFishFry #ButterFishFry #OurPakistaniKitchen #LockDown #LockDownSpecial

Dahi with 3 Methods | Yogurt Without Yogurt Culture | Yogurt With Lemon | Yogurt with Chilly | Home-Made Dahi | Home Made Yogurt | Lock Down Special

Dahi with 3 Methods | Yogurt Without Yogurt Culture | Yogurt With Lemon | Yogurt with Chilly | Home-Made Dahi | Home Made Yogurt  |  Lock Down Special

3 Different Methods

For Bonus Tips and Health Benefits Must Watch Full Video First Method: Ingredients: Milk: 1/2 liter (Full Fat) (Full Cream) Curd: 1 Tbsp Second Method: Ingredients: Milk: 1 Cup (Full Fat) (Full Cream) Green Chilli /Red Chili / Bell Pepper/ Jalapeno : 1 Chili Third Method: Ingredients: Milk: 1 Cup (Full Fat) (Full Cream) Lemon / Lime: 1 Tbsp

Step by Step Process:

Step 1: In a Pot, add milk and give it a boil. Keep stirring it lightly.

Step 2: After the milk comes to a boil, Cook for additional 5 minutes on low Flame. Then off the gas and let it cool down until it is Lukewarm Milk or the temperature should be between 90-100 F

Step 3: Pour the Milk in the dish or container you want to make the yogurt in. Then the temperature it should be at 90-100 F or make sure the milk is bearable when you touch with your hand.

Step 4: Now add the 1 Tbsp of yogurt in the milk and leave it to set for 5-6 hours in a warm place.

Step 5: After the 5-6 hours if ready then refrigerate it, if still not ready microwave it for 10-30 seconds and add some more yogurt and keep it for another 4-5 hours.

Our Homemade Curd is ready.

Tip 1: Temperature of the Milk should be at 90-115 F before adding the Culture / Chili / Lemon Tip 2: Put the Container in a warm place for the curd to be formed. Tip 3: Avoid moving the container after putting the yogurt into milk. It becomes difficult to form Yogurt when the culture is mixed. Tip 4: After the Yogurt is formed don't leave it outside for long. Immediately refrigerate it, otherwise your yogurt will be watery. Tip 5: Avoiding plastic container to make the yogurt. Try to use Glass or Ceramic container/pot to make yogurt in. Home Made Dahi | Home Made Yogurt | Home Made Curd | Dahi | Yogurt | Curd | Yogurt at Home Easy Yogurt | Yogurt with different Methods | Lock Down Special | Dahi with Mirch| Yogurt With Chili | Dahi with Lemon | Dahi with Lime | Yogurt with Lemon | Yogurt with Lime | Making Dahi without starter | Make Curd without the Jaman | Yogurt without yogurt culture | Yogurt Health Benefits | Yogurt Healthy | Dahi k faide | Dahi k Different Methods | Yogurt with different methods | Our Pakistani Kitchen | LockDown #HomeMadeDahi #HomeMadeYogurt #HomeMadeCurd #Dahi #Yogurt #Curd #YogurtatHome #EasyYogurt #YogurtwithdifferentMethods #LockDownSpecial #DahiwithMirch #YogurtWithChili #DahiwithLemon #DahiwithLime #YogurtwithLemon #YogurtwithLime #Tipstomakedahi #Tipshomemadedahi #TipsToMakeYogurt #TipsHomeMadeYogurt #YogurtHealthBenefits #YogurtHealthy #DahikFaide #DahikDifferentMethods #YogurtwithDifferentMethods #OurPakistaniKitchen #LockDown

30-40 Minutes Homemade Fresh Mozzarella Halal Cheese | Quick & Easy Recipe | Banana Bohat Hi Asan!

30 Minutes Homemade Fresh Mozzarella Halal Cheese | Quick & Easy Recipe | Banan Bohat Hi Asan!

30 Minute Mozzarella Recipe

How to make Mozzarella Cheese at home without any Chemicals

Learn how to make 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, this step by step recipe will show you how easy and easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages.

• 
  
• 
  

Makes: 1 small cheese block
Preparation: 30 minute
Easy Recipe

INGREDIENTS:

• Milk (not ultra-pasteurized): 1 Liter
• White Vinegar or Citric Acid- 1/4 Cup
• Salt: (Optional) As per your taste

Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp.

Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 104F.

At 90°F, remove the pot from the burner and slowly add your White Vinegar or Citric Acid to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.

Cover the pot and leave undisturbed for 5 minutes (

Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes.

With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so).

Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock.

If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.

If desired, add 1 tsp of salt to the curds for added flavor.

You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).

Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.

Note: If you prefer to not use a microwave here is a recipe using a water bathwhere the curds are heated in hot water. 

Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella

We hope you have as much fun with this as we do.

Now knead your cheese back into a big ball until it is smooth and shiny

Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.

 #mozzarellacheese #MozzarellaCheesewithoutChemicals #homemademozzarella #cookingwithOurPakistaniKitchen #mozzerallacheese #cheese #cheeserecipe #recipes #pakistanifood #indian #MozzarellaCheese #MakeBestMozzarellaCheese #mozzarella #streetfood #HomeMadeMozzarellaCheese #BestCheeseRecipe #PizzaCheese #MakePizzaCheese

Easy Dalgona Coffee - How To Make Dalgona Coffee At Home | Cold Coffee | LockDown Special | Homemade

Dalgona Coffee

Ingredients: Instant Coffee: 2 Tbsp Sugar: 2Tbsp Warm Water: 2 Tbsp ICE CUBES MILK OR CHOCOLATE MILK
OPTIONAL INGREDIENTS : Whipped cream Chocolate syrup. Step by Step Process:
Step 1: Mix the Instant Coffee, Sugar, Water. You can use whisk but for better and faster result use hand-mixer. Whipped it until thick and fluffy set aside. Step 2: Pour ice in a glass.

Step 3: Pour the milk.

Step 4: Topped it with the Coffee or chocolate powder.
Add the optional toppings.. And done!!

#Dalgona #Coffee #DalgonaCoffee #ColdCoffee #HomemadeCoffee #LockDown #LockDownSpecial #LockDownCoffee #Cold

 Dalgona | Coffee | DalgonaCoffee | ColdCoffee | HomemadeCoffee | LockDown | LockDownSpecial | LockDownCoffee | Cold

How to Make Bhuni Hoi Masala Bhindi - Crispy Okra | Kurkuri Ladyfinger |بھنی ہوئی بھنڈی | PyazBhindi

Bhuni Howi Masala Bindi

Ingredients

Okra: 1 Pound

Cumin Seeds: 1 Tsp

Salt: 1 Tsp (Adjust per your taste)

Red Crushed Chillies: 1 Tsp (Adjust per your taste)

Turmeric Powder: 1/4 Tsp

Ginger Garlic Paste: 1 Tsp

Onion: 1 Medium size

Tomato: 2 Small size

Green Chillies: 4/5

Oil: 4 Tbsp

Step by Step Process:

Step 1: Add Oil 4 Tablespoon when its hot

Step 2: Add Cumin Seeds 1 Teaspoon and when it turn light colder

Step 3: Add 1 Medium size Onion, cut into slices, keep mixing and when it turns golden brown

Step 4: Add 2 Small size chopped Tomatoes, and add salt along with it to make the tomato soft. When Tomatoes are fully done.

Step 5.1: Add Red Crushed Chillies 1 Tsp (Adjust per your taste)

Step 5.2: Add Turmeric Powder 1/4 Tsp

Step 5.3: Add Ginger Garlic Paste: 1 Tsp

Step 5.4: Let is mix and cook everything together for at at-least 10 minutes. Once the oil start to separate then Add Okra

Step 6.1: Add Okra cut into 1/2 inches of pieces 1 Pound. Let it cook for 2/3 minutes.

Step 6.2: Add 4/5 Green Chillies chopped into small pieces  

Step 7: Cover the lid for at-least 10-15 minutes on low flame for it to cook and make the okra soft.

Step 8.1: Now open the lid and check if the Okra is soft and well done then turn the flame to high and cook it for 10 minutes until all the water dries out and the oil separates from the rest of the mixture.

If the Okra is not done yet keep is for another 5 minstes or so to make the Okra soft fully.

Step 8.2: After oil starts to separate now cook for another 5 minutes and then turn off your flame. Your okra is ready.

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Bhunni Hoi Masala Bhindi | Crispy Okra | Kurkuri Ladyfinger | بھنی ہوئی بھنڈی  | Bhuni Hoi Masala Bhindi | Kurkuri Bhindi | Masala Bindhi | Kurkuri Okra | Piyaz Bindhi

Bhunni Hoi Masala Bhindi | Crispy Okra | Kurkuri Ladyfinger | بھنی ہوئی بھنڈی | Bhuni Hoi Masala Bhindi | Kurkuri Bhindi | Masala Bindhi | Kurkuri Okra | Piyaz Bindhi #BhunniHoiMasalaBhindi #CrispyOkra #KurkuriLadyfinger بھنی ہوئی بھنڈی# #BhuniHoiMasalaBhindi #KurkuriBhindi #MasalaBindhi #KurkuriOkra #PiyazBindhi