Baklawa sweet

Flour 1 kg
water 450 grm
milk powder 30 grm
sugar 50 grm
salt 10 grm
Butter or ghee 40 grm
oven temperature 160c
Baking time 45 say 50 minutes

Sugar syrup
sugar 1 kg
water 500 grm
lemon juice 10 grm
cooking time 20 minutes

Mix water and milk powder. Make sure there’s no lump. Add salt and sugar and mix till sugar dissolves properly. Add butter and mix properly. Finally add the flour and knead. Rest for 45 minutes.

Weight the whole dough then divide into 16 equal portions. Rest again for 15 mins.

Take a cake base or large tray. Spread corn flour and roll the dough. DO NOT USE FLOUR.


Who doesn’t love chocolate ?? This is the most easiest way you will find to make the moistest chocolate cake with easily available ingredients too. Grab them and make your day chocolaty.


  • 200 grams all-purpose flour sifted
  • 200 grams granulated sugar
  • 75 grams unsweetened cocoa powder sifted
  • 16 grams) baking powder
  • 450 ml soy milk or dairy milk
  • 35 grams vegetable oil
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting


  • Preheat the oven to 160 degrees C (320 degrees F)
  • In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
  • In a separate bowl, whisk the milk, vegetable oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined
    Don’t over mix.
  • Pour the batter into a greased and floured 22 cm (8 inch) pan.
  • Bake for 40 minutes or till a toothpick inserted comes out clean .
  • Place on a wire rack to cool down completely .
  • Dust with powdered sugar. .
  • Your moist chocolate cake is ready to serve.

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Chicken – 500gm (with bone)

For marination :

1 tsp ginger garlic paste
Salt to taste
1/2 tsp turmeric powder
1/2 cup yogurt

To prepare curry:

Mustard oil 1/4 cup
Whole garam masala (Cinnamon – 2 stick, Clove – 4, Green cardamom – 4, bay leaves – 2)
Garlic paste – 1tsp
Ginger paste – 1 tsp
Onion (thinly sliced) – 2 (large)
Onion puree – 1 (large)
Tomato paste/ puree – 2 (medium)
Red chilli powder – 1 teaspoon
1 tsp cumin coriander powder
1/4 tsp garam masala powder
Potato (cut into quarter) – 2 (big)

Sugar- 1/2 tsp
Salt to taste
Cilantro – handful to garnish


Clean the chicken pieces and then marinate with ginger garlic paste, turmeric powder, salt and yogurt. Leave for 20 -25 minutes. Long time marination is good.

Shallow fry the potatoes along with salt and turmeric powder. Keep aside.

Heat more mustard oil and temper with whole garam masalas.

Then add sliced onion and green chilies and fry till it turns golden brown. Sprinkle little amount of sugar while frying the onion.

Then add ginger garlic paste and saute till raw smell go away.

Then onion & tomato puree. Cook until oil leaves the masala and a nice tempting aroma emits. Also add cumin, coriander and red chili powder and keep cooking.

Next add chicken and fried potato.

Cook on high flame for 10 – 15 minutes without covering the pan until moisture evaporates, then cook on low flame for another 5 minutes.

Then water and mix well. Cook for another 5 minutes on low heat or till the chicken is tender and potatoes are cooked with covering the pan.
Meanwhile check the salt.

Finally add garam masala and chopped coriander leaves.

Switch off the flame and leave it for 5-6 minutes.

It is ready to serve with rice or roti.

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Bihari Kabab is a famous street food of India and Pakistan. These charcoal grilled Kababs taste heavenly when served with paratha and salad ..


1 kg boneless beef strips or chicken (breast strips)

Some mustard oil to glaze the pan

1 cup raw papaya paste (green papaya paste with skin)

1 ½ cup fried onions

1 tbspns ginger garlic paste

1 cup plain yogurt

¼ cup vinegar


2 tbspns coriander powder

2 tbspns red chilli powder

1 tspn paprika

Salt to taste

1 tspn red chilli flakes

Some carom seeds

2 bay leaves (powdered)

1 tspn black cumin

1 tspn cumin powder

1 cardamom black (crushed)

1 green cardamom (crushed)

½ tspn garam masala

For Garnishing

2 green chillies sliced

Handful of Cilantro chopped


In a mixing bowl mix all the ingredients except oil, green chilllies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands)

If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 40 minutes.

If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done.

Take your dish out on a plate and serve hot with mint chutney.

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Aalu gosht is a common dish in every Muslim household. This recipe teaches you to prepare potato and meat curry in a Bangladeshi way.


Beef/Mutton/lamb meat – 1 kg
Plain yogurt- 4 tablespoon
Onion slices – 1/2 cup
Potato – 6 medium, cut in halves
Whole cardamon – 4
Whole cinnamon – 2 pieces 1
Cloves – 4 pieces
Oil – 1/4 cup + 2 tablespoon

Spice paste:
Onion Paste – 3 tablespoon
Ginger paste – 2 tablespoon
Garlic paste – 2 teaspoon
Cumin paste – 1 teaspoon

Spice powder:
Coriander – 1 teaspoon
Garam masla powder – 1 teaspoon
Roasted cumin powder – 1/2 teaspoon
Ground turmeric – 1 teaspoon
Ground red chili – 1 teaspoon
Salt to taste

Method :

Wash and drain beef well. Keep aside.

Heat oil and fry potatos sprinkling some turmeric. Keep aside.

In the same oil fry onion until golden color. Remove half of fried onion and keep aside.

Add whole cardamon, cinnamon, bay leaf and cloves.

Mix onion paste and spice powder and mix them well.

Place the meat and fry until oil is separated from meat.

Now whisk yogurt with one cup of water and mix into the meat.

Cover and cook until meat is soft and tender. Make sure there’s no water once the meat is tender .

Add fried potatoes and roasted cumin powder. Stir well till the masala coats the potatoes .Add very little water for the potatoes to cook (This is dry type curry so there should be no water in it)

Remove from heat and serve with rice or chapati.

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Mutton Kassa is a special mutton curry originated in Bengal. It occurred during the British Colonial Era. The primary ingredients include mutton, onion, tomato and spices. .

Mutton- 1/2 kg
Onion- 1 large (paste)
Tomato – 1 (paste)
Ginger paste- 1 tsp
Garlic paste – 1tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Kashmiri red chilli powder – 1/3 tsp
Coriander powder -1/2 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Sugar- 1/2 tbsp (optional)
Curd-3 tbsp
Bay leaves – 2
Dry red chilli – 3
Asafoetida – 1/3 tsp
Ghee – 1 tbsp
Salt to taste

Marinate the mutton with curd, and half of each turmeric powder, coriander powder, red chilli powder, cumin powder, Garam masala powder, salt and sugar for 3 hours minimum.

Heat oil in a pressure cooker, add bay leaves, asafoetida, red chilli powder and rest sugar.

Add onion paste once the sugar dissolves. Stir well fry till onion turns brownish.

Add tomato paste, Ginger garlic paste and stir till oil separates.

Add the rest spice powder and stir.

Now add the marinated mutton and bhunofy it till oil separates.

Check for salt and then add water and pressure cook till the meat is tender. Open the lid and let the water evaporate.

Once the water is evaporated and the gravy is thick, switch off the flame and put 1 tbsp ghee.

Serve hot with chapati or paratha.

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Cold Potato Salad

Cold Potato Salad is a simple salad with few ingredients used but gives a tangy taste to your tongue….


600 grams Baby potatoes, boiled and cut into halves
1/2 cup Hung Yogurt (Greek/ Thick Curd)
1 tablespoon Mustard sauce
Coriander leaves, Small bunch, finely chopped
1 tablespoon Apple cider vinegar
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Red Chilli flakes
Salt , to taste

To begin making Cold Potato Salad with Cilantro Dressing Recipe, wash and pressure cook the baby potatoes using a pressure cooker for 2 whistles. Peel, cut it into halves and keep aside.

Take a medium bowl, add the hund curd, apple cider vinegar, kasundi and whisk it to a smooth consistency.

To this add the finely chopped cilantro, red chilli flakes, salt, olive oil and whisk again till it all comes together to a easy pouring light dressing.

Now, take the baby potatoes in a big salad bowl, add the prepared salad dressing and mix well.

Refrigerate the salad for an hour before serving.

Serve the Cold Potato Salad with Cilantro Dressing Recipe along with the soup of your choice for a healthy weeknight dinner.

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