Asalam walekum we are back with our classes Sanjary cooking classes presents DHABA SPECIAL CLASS ON SUNDAY 29 SEPTEMBER DRY FRUIT CHICKEN DHABA STYLE CHICKEN DHABA STYLE CHANA LEHSUN TANDOORI CHAI FEE 400 TIME 4 PM ADDRESS 172 174 ZAKARIYA MASJID STREET 4TH FLOOR ROOM NO 12 ABOVE SUPREME BOOK EXPORT NEAR HASHMEIAH HIGH SCHOOL MUMBAI 9

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Marie biscuit balls This are trend this days and kids can also make this You can make with Simple ingredients available at home Ingredients Marie biscuits 20 pieces You can take any digestive biscuits Cocoa powder 2 tsp Sugar 5 tsp u can also use brown sugar Vanilla essence 1 tsp Butter 2 tbsp Milk 5 tbsp Some sprinkles Method Coarse the biscuits in a mixer make sure its not fine powder but little coarse Now take butter, vanilla essence and sugar beat it till creamy Now add biscuits, cocoa powder and milk gradually You can adjust the milk till you get the consistency Now make small balls of the dough and roll it in sprinkles of your choice #bilkisfarooq #sanjarycookingclasses #memonikitchenwithshanu #memonirecipes #biscuitballs #recipeoftheday

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Dabba gosht wondering about where this word came from Dabba means tiffin and gosh means meat although there is no deep research about Dabba gosh but Dabba usually here means tiffin which means tin so a dish made of meat is set into a tin and then baked Dabba gosh recipe by a memon if you have eaten dabba gosh you must be knowing what I am talking about this is an epitome dish you usually dont get at any fancy restaurant and even bohri thals dont have it now...because of its tricky recipe or some might usually dont know how to make it perfect this one is desi version of lasagna you can say although the recipe is tricky but you can master it if you know how to make it perfect the meat has to be succulent and juicy and it should melt in your mouth this is the secret of dabba gosh so enough of drooling now lets get into the recipe Dabba gosh although people say its a bohri recipe but I am a memon and it has to do nothing with bohris this recipe has roots from middle eastern cuisine and people hailing from gujarat, burma know how to make it and both bohris and memons are hailing from gujarat, middle eastern countries coming back to the recipe Ingredients mutton boneless 500 gms (make sure you use chana boti or small chunks of mutton so that it gets cooked properly and melt in your mouth) 1 tbsp ginger garlic paste 1 tbsp green chilli paste 1 onion chopped or julieenes 1 tsp jeera or cumin seeds 1 tbsp salt 1 tsp oil 1 cup water for gravy 1 fist kaju or cashewnuts soaked in water (so that it grinds well) 2 tbsp khus khus 1 tbsp whole garam masala 1 tbsp roasted garam masala 1 onion sliced hard boiled eggs 4 for garnishing 4 eggs for covering top tomatoes for garnishing potato chips or salli chips for decoration boiled noodles optional 2 tbsp cream optional 2 cubes cheese grated optional method Boiled mutton with ginger garlic paste salt, whole garam masala, oil, water keep the stock of mutton aside in a pan take onion and fry till pink add cashew paste, garam masala powder, jeera and cook till oil seprates now add stock of boiled mutton in the gravy and add mutton as well in a tin tray or casserole put this mutton gravy now add noodles on top of it #bilkisfarooq

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Ingredients Paneer - 300 Gms Oil - 1 Tbsp Onion - 2 Nos Chopped Red Chili - 10 Nos Tomato - 3 Nos Chopped Cashew Nuts - 1/4 Cup Ghee - 3 Tsp Kashmiri Chili Powder - 2 Tsp Garam Masala - 1 Tsp Kasuri Methi Coriander Leaves Unsweetened Khoa - 50 Gms Milk - 3 Tbsp Fresh Cream - 2 Tbsp Sugar - 1 Tsp Water Salt to taste Method: 1. Heat some oil in a kadai, add onions, red chilies, tomatoes, and cashews and saute till they are completely cooked 2. Add salt and water to help them cook evenly and faster 3. Cool the ingredients and grind them to a smooth paste 4. Heat a kadai with some ghee, add red chili powder 5. Pour in the ground paste and add garam masala, salt, coriander leaves and kasuri methi 6. Let it simmer for about 10 minutes on low flame 7. Add cream, koya (grind it in a mixer jar with some milk to get a fine paste) and mix well 8. Add chopped paneer and stir it well for about 2 mins 9. Turn off the stove and serve it hot with a dollop of butter. #memonikitchenwithshanu #sanjarycookingclasses #bilkisfarooq #paneerecipes #foodgasm

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Meet my mom Happy teachers to the best teacher in life you are my best teacher in all aspects of life whether its cooking, baking, confidence or anything which I want to learn you were always there for me....life without is incomplete thanks for being in my life to nurture me so well in the game of life 😙😍 #happyteachersdaytomom

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Although you guys must have seen ram ladoo on the streets of delhi a bhajiya sort of snack made with lentils but i ate in ranchi which is our nanis place and the taste was beyond amazing crispy lentil snack with delicious chutney and raddish on top Ram ladoo Ingredients To Make Ram Ladoo Moong Dal - 1/2 Cup Chana Dal - 1/4 Cup Green Chili - 2 Nos Chopped Chopped Ginger Salt - 1/2 Tsp Cumin Seeds - 1/2 Tsp Chopped Coriander Leaves Water Oil For Deep Frying To Make Coriander Chutney Coriander Leaves Chopped Onion Chopped Ginger Green Chili - 1 No. Chopped Chopped Garlic Cumin Seeds - 1/2 Tsp Kala Namak - 1/4 Tsp Juice Of 1/2 Lemon Water T To Assemble Ram Ladoo Coriander Chutney Sweet Tamarind Chutney (Optional) Chaat Masala Grated Raddish Coriander Leaves Method: Wash and soak the moong dal and chana dal for 2 hours Add it to a mixer jar, add ginger, green chilies, cumin seeds, salt, coriander leaves. Add a little water and grind it to a fine batter Heat some oil for deep frying, gently drop the batter into the hot oil in small portions. Fry them till they golden in color and keep them aside To make the coriander chutney, in a mixer jar add coriander leaves, onions, ginger, garlic, cumin seeds, green chilies, kala namak, lemon juice, water Grind it to a fine paste. To assemble the ram ladoo, take the ram ladoos in a plate, add the coriander chutney, the sweet tamarind chutney, sprinkle some chaat masala powder, grated radish, coriander leaves Serve it immediately. #bilkisfarooq #sanjarycookingclasses #memonikitchenwithshanu #memonirecipes #ramladoo

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Kitkat cookies 250g butter 1 cup icing sugar Vanilla essence *beat till fluffy* Add in 4 tblsp oil *beat again for a few minutes* 1 egg *beat again* Mix by hand 3/4 cup corn flour 3 tblsp custard powder 1/4 cup crushed kitkats Flour as needed (roughly about 3 cups (add as needed) as you might need more or less *make a soft pliable dough* Method Pipe them using a star nozzle no 9 or 12 *fill dough into the nozzle after every biscuit,push the dough with your thumb* Bake on 160oc till slightly golden Remove onto a wire rack and allow to cool down Cut your kitkat into small pieces and stick each one onto the softie with melted chocolate Drizzle the biscuit with melted chocolate and dust icing sugar #memonikitchenwithshanu #memonirecipes #bilkisfarooq #sanjarycookingclasses #bakingpowder #bakedcookies

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Mutton Biryani zaffar bhai style Ingredients: - 10-12 pieces Mutton / Chicken 2.5 cup basmati rice 3/4 cup oil 2 big onion chopped 2 big tomatoes chopped 1.5 tsp ginger paste 1.5 tsp garlic paste 1 sliced potato 1.5 tsp Peprika powder 1 tspcoriander powder 1/2 tsp turmeric powder 4 tsp shan bombay biryani masala 1tsp jeera powder 1/2 cup curd Pepper Cloves Cinnamon Cardamom Bay leaf Salt as per taste For Garnish Coriander chopped Mint leaves chopped Fried onion. A pinch of saffron A pinch of yellow color 2 tbsp Rose water 2 tbsp milk Method: Take a cooker add mutton pieces then add peprika powder, coriander powder & turmeric powder to it and cook it till tender. Now take a pan add oil then add potatoes fry them. ( keep them aside) Then add the spices let them crackle. Add chopped onions cook till golden brown then add chopped tomatoes let it cook. Then add the boiled mutton and biryani masala and cook it for a while. Lastly add curd to it and cook till oil separates and the gravy is thick. Add coriander & mint leaves. Boil the rice. (Don't cook it completely) In a bowl mix milk, rose water, color and saffron and keep aside. For Layer First add some boiled rice in the bottom then put the Biryani gravy then add the remaining rice. Then sprinkle the milk mixed in a bowl. Garnish with coriander leaves, mint leave & fried onion. Cover and cook on high flame for 5 minutes and then on low flame till rice are perfectly cooked. Serve it with Raita. Note ( If its chicken Biryani) Take a pan then add the spices let it crackle. Add chopped onions cook till golden brown then add chopped tomatoes let it cook. Then add all the powder masala cook it for a while. Add chicken let it cook till tender. Lastly add curd to it and cook till you oil separates. Add Coriander & mint leaves. #sanjarycookingclasses #memonikitchenwithshanu #foodporn #bilkisfarooq

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