On Saturday 1st feb 2020 learn👩‍🍳 Moroccon kaju kabab 🍗🥙 and Rosy Gajer Shots🍶🍰 Fee 200 Location 172 174 zakariya masjid street 4th floor room no 12 above supreme book export Hashemeiah high school mumbai 400009 To register whtsapp on 8108399571🏠🏃 #saturdayofferclass #sanjarycookingclasses #cookingclassesinsouthmumbai #bilkisfarooq #classesatmohdaliroad

via Instagram https://ift.tt/2uPhete

Credits@yummy_destination • • • • • • 11:11 MAKE A WISH • A BURGER WITHOUT CHEESE IS LIKE A HUG WITHOUT SQUEEZE 🍔 #yummy_destination - . . 📸 𝑰𝒏 𝒇𝒓𝒂𝒎𝒆 : Veg. Cheese Burger 🥘 𝑾𝒉𝒆𝒓𝒆 : 11:11 Make a Wish 📍𝑳𝒐𝒄𝒂𝒕𝒊𝒐𝒏 : Borivali (West), Mumbai 😍 𝑺𝒑𝒆𝒄𝒊𝒂𝒍𝒊𝒕𝒚 : Its a newly opened lounge. Great place to hangout with friends. Serves best quality food. If you love sheesha, you must definitely go here. Music and ambience is at its best. All in all, super chillout place! #yummy_destination - . (Good Food = Good Mood) Do follow @yummy_destination for more such delicacies and blogs! - . #burger #mumbaifoodie #foodblogger #burgerporn #yummyinmytummy #borivali #foodpornshare #cantresist #foodblogfeed #yum #mumbaifoodicious #foodindia #foodblog #pizzawali #cheesepizza #vegburger #mumbaifoodicious #mumbaifood #foodblogfeed #foodgasm #foodporn #cheesy #foodtalkmumbai #memonikitchenwithshanu #bilkisfarooq #indianfoodbloggers #mumbaidiaries #foodpornshare #delicacies #drooling #foodindia #yumm #yummydishes

via Instagram https://ift.tt/3aS1ndU

via Instagram https://ift.tt/2RKjOs8

via Instagram https://ift.tt/2Ruwqox

via Instagram https://ift.tt/2ROEwab

via Instagram https://ift.tt/2uzlbBS

#memonikitchenwithshanu #bilkisfarooq Credits@the_kitchen_passionista • • • • • • Samosa chaat Recipe and photo credit @the.glitter.grater Ingredients: 1 recipe of Chana masala 1 recipe of potatoes 12-15 Fried and drained samoosas Plain samoosa pur crushed Chopped onions Plain yogurt 1 recipe of green chutney 1 recipe of aamli sauce Red Samosa chutney Chaat masala Lemons to squeeze over Chopped coriander. Layering; 1.) heat Chana, Potatoes and fry the pur and samosas fresh. 2.) spoon some Chana at the bottom of your bowl/ plate 3.) break up or mash 1-2 samoosas and crush some pur and scatter it over 4.) scatter a few cubes of potatoes 5.) drizzle over some aamli sauce, samoosa chutney and green chutney 6.) scatter over some cubed onions and some more crushed pur. 7.) top with some plain yogurt, pomegranate rubies, more crushed pur, chopped fresh cortiander. 8.) squeeze some lemon over and serve immediately. Aloo Recipe and photo credit @the.glitter.grater 2-3 potatoes cubed and par boiled 1 tsp green chili paste 1 tsp garlic paste 2 tsp whole cumin Oil 1 tsp Dhana jeeru 1 tsp gharam masala 1 tsp chaat masala Green coriander chopped Method: 1.) heat oil in a pan with the chilli, garlic and whole Cumin seeds. 2.) fry for a few minutes. 3.) add in the potatoes and the spices. 4.) fry on high for a few min. 5.) add a little water and let it steam for awhile until cooked but still firm. 6.) top with coriander and sprinkle of chaat masala.

via Instagram https://ift.tt/3aBeoZ4

Saturday 25th 2020 Special white shahi afghani chicken Sizzler biryani Fee 200 Timing 4:15 pm Add 172 174 zakariya masjid street 4th floor room no 12 above supreme book export near Hashemeiah high school mumbai 9 Contact 8108399571 #memonikitchenwithshanu #bilkisfarooq #sanjarycookingclasses

via Instagram https://ift.tt/38yoEzp

On Sunday 19 jan 2020 Chicken tikka biryani 1 pot chicken angara Fee 200 Timing 4:15 pm #sanjarycookingclasses #memonikitchenwithshanu #bilkisfarooq #cookingclassesinsouthmumbai #learncookingwithbilkis #learnhowtocook #bestcookingclasses

via Instagram https://ift.tt/2u9LJcQ

Come and join for our offer class Saturday 18 jan 2020 Sizzling hot kabab Sp Behrouz biryani Fee 200 To enroll whtsapp on 8108399571 Timing 4:15 Come and learn #cookingclassesinsouthmumbai #sanjarycookingclasses #bilkisfarooq #learncookingwithbilkis #memonikitchenwithshanu #memonikitchen #learnhowtocook

via Instagram https://ift.tt/2TIpp51

We are back with our classes On Saturday 11 January *OFFER CLASS* _learn Makhni chicken fries_ _Mexican Tawa burger_ *Fees :- 200/-* *Timings :- 4:15 pm* To join msg ur name on whtsapp 91 8108399571 #sanjarycookingclasses #memonikitchenwithshanu #blackgirltravelslay #bilkisfarooq #cookingclassesinsouthmumbai #cookingclassses #cookingclassonline

via Instagram https://ift.tt/2T8fXau

Salad • • • • • • سلطة السيزر اللذيذه من حساب الجميله 😍 Credits@lana_maj 🌷🌷🌷🌷🌷 المقادير علبة لبن زبادي نص كوب جبنة بارميزان مبشوره علبة ذره صغيره حبة خس مدور ملعقتين طعام عصير ليمون ملح فصين ثوم مهروس ملعقة طعام مايونيز ملعقتين طعام جبنة كاسات بوك ٤ملاعق طعام صوص رانش ٨شرايح توست اسمر او ابيض اصبع زبده ملعقتين طعام ثوم بودره للزينه صنوبر مقلي جبنة بارميزان مبشوره زبيب الطريقه نقطع شرايح التوست مكعبات صغيره وتضاف له الذبده السايحه والثوم البودر ويوزع في صينيه ويدخل الفرن حتى يجف يترك على جنب نضع في وعاء اللبن والجبنه المبشوره والمايونيز وجبنة الكاسات والملح والثوم وعصير الليمون وصوص رانش والملح يقلب حتى يتجانس ثم يوضع على جنب نحضر وعاء اخر نضع فيه الخس المقطع والذره وثلاث ملاعق طعام من الخلطه يقلب معا ثم يوضع في صحن التقديم ونضيف باقي الصوص فوقه ويزين بالخبز المقلي والزبيب والصنوبر المقلي وجبنة بارميزان مبشوره اضافيه لاتنسوا ذكر الله واختموا بماشاء الله استغفر الله الذي لا اله الا هو الحي القيوم واتوب اليه #سلطات_لانا #سلطه#سلطات#سلطة#سلطة_سيزر #السلطه#bilkisfarooq #memonikitchenwithshanu

via Instagram https://ift.tt/39Uswwc

Thandiyo mein meethe k maaze #bilkisfarooq #mumbaifoodlovers #memonikitchenwithshanu #sanjarycookingclasses Credits@halaalrecipes • • • • • • DATE AND PISTA VERMICILLI Date & Pistachio Vermicelli Rec cred: Ruhana Ebrahim Pic cred: @mama_taught_me_well Ingredients: 2 cups broken vermicelli 3 tablespoon solid ghee (Clarified butter) 2 pieces taj (cinnamon) 2 Elachi (cardomom) pods 1 cup chopped dates (reserve some for garnish) 1 cup sugar ½ cup boiling water ½ cup milk 1 small tin dessert cream Chopped pistachios Edible glitter Method: 1. Braise dates, Elachi (cardomom), taj and broken vermicelli in ghee (Clarified butter) till vermicelli turns "pink". 2. Add water and simmer till cooked. 3. Add milk and sugar and simmer till it's absorbed by vermicelli. 4. Cook till dry and loose. 5. Garnish with cream, reserved chopped dates, pistachios and edible glitter. Note: The cream is an optional garnish. May leave off. The dates can be replaced with sultanas. Pistachios replaced with slivered almonds.

via Instagram https://ift.tt/2upRaV6

So khaman is a very popular dish among gujjus Personally me and my 1 year old son also loves khaman It's a perfect snack to binge Made with easy ingredients and taste scrumptious And One of my follower also requested me to post this so here we are with proper recipe Here are the quick and easy steps: Step 1: The secret to a fluffy Khaman is a proper batter. To prepare this batter to take besan, semolina (sooji or rava), salt, turmeric powder, sugar, and oil. Add water and mix the mixture. Once the batter is ready, let it rest for 10-15 minutes. Step 2: Once the batter is ready, let it rest for 10-15 minutes. Now Grease a tin and keep it aside. After 15 minutes, take the mixture and add fruit salt (Eno) and a tablespoon of water. Again quickly mix the batter, and transfer it into this greased tin. Step 3: Place the tin in the steamer and let it cook for 15 to 20 minutes on medium flame. Step 4: Turn off the flame and let it cool down. Garnish with green chillies. Coriander leaves and adds some tadka. Your spongy and soft Khaman is ready to serve. #khaman #instantkhaman #chefspecial #recipe #recipebyecperts #memonikitchenwithshanu #memonikitchenwithshanu #sanjarycookingclasses #bilkisfarooq

via Instagram https://ift.tt/2ZVqxTR

Credits@cookinqueens3 #bilkisfarooq • • • • • • Khandvi / Pathuri @the_kitchen_girl 1 cup gram/chana flour 1 cup full cream maas/ sourmilk/ inkhomazi 2 cups water Salt to taste I tsp sugar Squeeze of lemon juice ( optional) Green chilli paste to taste 1/4 tsp ginger paste Pinch of hing Keep stainless steel thaalis (I used about 5) ready by lightly greasing with oil on the bottom side. You can use a smooth countertop or a thick plastic too. But grease them lightly too. Mix the chana flour with the yogurt till its lump free. Now add the water and all the other ingredients and mix well. Taste the mixture at this point as you wont be able to adjust later Pass through a sieve to remove any lumps or grainy particles. Cook this mixture in a non stick pan on medium to low heat until it forms a thick paste. Take note not to leave this unattended. Keep mixing all the time, or u will end up with lumps. This takes about 10 to 15 min. Mix mix mix, work those muscles🤭. Pre test if the mixture is done. Take a tsp and spread it thinly to your thaali, try to lift the sides..if it lifts up without sticking to the bottom, your mixture is ready. Switch the heat off. Place the mixture onto your thaali, one at a time and spread as thin as possible and evenly over your thaali. Work quick as it dries quick. Do the same with the remaining mixture. Allow for the spread mixture to stand for about 15 min. Now cut strips and roll like a swiss roll. Arrange into serving dish and pour tempering on top. Garnish with fresh chopped dhania and grated fresh coconut (I nvr had at this point). For the tempering: Take 2 tbs oil, fry whole green chillies, then add 1 tsp rye and 1 tsp sesame seeds. Once it begins crackling, add 1 stick of curry leaves. Pour onto the rolled khandvi.

via Instagram https://ift.tt/2sOEPJC

credits@mazadaar • • • • • • Double tap if you love doodh Seviyan(Milky vermicelli) 🙌🏽 . . Doodh seviyan is a must at any festival. This dessert brings back many childhood memories for me when my mum used to make this and we couldn’t wait to have a bowl. . . This is a popular Pakistani milk based dessert and is often made for guests or for occasions and doesn’t take much time to make. The dessert is thick and creamy and paired together with the flavours of cardamom and kewra water, it is simply delicious. . . I’ll share the step by step in the next few days but in the meantime here’s the recipe; . . This is my recipe that I have perfected over the years and I am sure you will love it. . Here is what you need; 100 grams of seviyan (vermicilli) 1 1/2 ltr full fat milk 300 ml double cream 397g Condensed milk 8-10 cardamom pods (just the seeds) 100g unsalted butter 1 tbs kewra water Handful of almonds/crushed pistachio 1 cup golden sugar . Method: 1. In a pot melt the butter on a low heat ensuring it doesn’t burn. 2. Add the cardamom seeds to the butter and then the seviyan. Cook for approx 5-6 mins on a medium to high flame until you see the seviyan have turned golden and you can smell the aroma of cardamom. 3. Add the milk and sugar and stir well and bring to the boil 4-5 times. 4. You will see that the milk has thickened slightly and the seviyan have softened. 5. Add the condensed milk, double cream and Kewra water and bring to the boil another 3-4 times until it is thick but still runny. 6. Pour the doodh seviyan into a dessert dish and let it sit for 5 mins. 7. Whilst waiting in a pesal and mortar crush some almonds to break them into small pieces. 8. After 5 mins you will see that a seal has formed on the top of the saviyan. Sprinkle over the almonds. 9. Let it cool down and then place in fridge to make them cold. . . Tips: – you can adjust the sugar to your family’s taste. Mine like it quite sweet. – Kewra water is an extract that is distilled from pandanus flowers. It is a clear liquid and is mainly used in Asian cooking. This is widely available from Asian grocery stores. . . #mazadaar #food #foodie #foodlover #foodblogger #desserts #seviyan #desi #coo

via Instagram https://ift.tt/2FnSquh

Yes it matters.... #onions #typesifonions #onionrings

via Instagram https://ift.tt/2ZWCzMD

Something new to try this #winter • • • • • • Garlic Chicken roll Credits@mubina_18 3 chicken fillets cut into cubes 4 rolls 2 tablespoon butter melted Marinade :- 1 teaspoon ginger 1 teaspoon garlic 1 tablespoon calistos peri peri spices 2-3 tablespoon calistos peri peri sauce ½ teaspoon zesty lemon pepper 2 tablespoon lemon juice/ vinegar 2-3 tablespoon oil Chopped coriander Salt and pepper to taste Peri peri Garlic sauce:- 1/2cup vegetable oil ⅓ cup lemon juice 6 cloves garlic peeled 1 egg white* 1 teaspoon salt 2-3 tablespoon calistos peri peri sauce Garlic Sauce:- Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 ½ cups of sauce, refrigerate leftover sauce. Spiedies:- In a small bowl whisk together the marinade ingredients. Place the chicken in a ziploc bag and pour the marinade over chicken.mix well. Keep in fridge for at least 2 hours up to overnight. Now add chicken in a pot. Cook on medium high flame until chicken is cooked and starts to brown. When cook then add chopped coriander. Mix well and keep aside. Cut the rolls lengthwise and brush the inside of the roll generously with butter. Place the rolls on the grill and let them grill for about 2 minutes or until the bread starts to brown. Now add lettuce and julienne carrots. Then add chicken. Drizzle generously with the garlic sauce.serve with chips. #memonikitchenwithshanu #melaninjourney #bilkisfarooq #travelnoire #rollsrecipe

via Instagram https://ift.tt/36nfYLE

• • • • • • K Rustoms Pista or Blueberry?🥰 . Credits📸 : @igauravbiswas . . #Love #yum #instafood #sogood #chocolatelover #dessertlover #sweet #sweetlover #sweettooth #dessertoftheday #mumbai #dessertoftheweek #food #foodie #foodgasm #foodlove #foodblog #foodblogger #foodlover #foodieofmumbai #mumbaifood #memonikitchenwithshanu #blackgirltravelslay #noir

via Instagram https://ift.tt/2ZLJgBh

Credits@rangolifashius • • • • • • 😘Yay' or 'Nay'...?💞 Also Tag your friends 👭👫Leave your comment..💭 . . . . . #traditionalwear #indianoutfit #bridalblouses #anarkalidress #cinderella #ethnicoutfit #ethnicwear #partywearsuits #blousedesigns #designersaree #floraljewelry #weddinglehenga #dressmaterial #dressmaterials #patiyalasuits #indianpartywear #indianclothing #indowesternstyle #rangolifashius #desingersareemumbai #bilkisfarooq

via Instagram https://ift.tt/2ZFiJpb