• A famous street-style stuffed paratha from the Rander area of Surat, Gujarat — crispy outside, juicy inside, and full of aromatic keema flavors.
• Ingredients
• For the Dough
• 1½ cups All-purpose flour (Maida)
• 1 tbsp Oil
• 1 tbsp Yogurt(I preferred to make soft dough)
• ½ tsp Salt
• 1 tspn Baking powder 
• Water — as required (to make soft elastic dough)
• For the Keema Filling
• 500 g Chicken or Mutton keema (finely minced)
• 2½ Onions — finely chopped
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• Spices like 
• 1 tsp  Cumin powder
• 1 tsp Black pepper powder
• 1 tsp Dhaniya Powder
• 1 tsp Haldi powder
• 1 tsp Red chilli Powder 
• 1 tsp Garam masala powder
• Salt to taste
• Herbs
• Fresh coriander — handful
• Mint leaves — handful
• Chopped onions — handful
• Binding
• 1–2 Eggs (optional but traditional)
• Step-by-Step Preparation
• 1️⃣ Prepare the Keema
• Heat oil in a pan.
• Add chopped onions and sauté until soft and translucent.
• Add ginger & garlic paste — cook till aromatic.
• Add minced meat and cook until water dries completely.
• Add cumin, pepper, cinnamon and salt.
• Mix in coriander, mint and spring onions.
• Cook until mixture is dry and crumbly.
• Cool completely before stuffing.
• 2️⃣ Make the Dough
• Mix flour, Baking powder , salt, Yogurt and oil.
• Add water gradually and knead into very soft smooth dough.
• Cover and rest for 30 minutes (important for stretching).
• If you don't want to make dough you can use spring roll sheets for easy & fast option.
• 3️⃣ Assemble the Paratha
• Take a dough ball.
• Roll into a very thin sheet (almost like roomali roti).
• Place keema filling in the center.
• (Optional street-style step) Pour 1–2 tbsp beaten egg over the filling.( I preferred to mix eggs into mixture)
• Fold from all sides to make a square envelope.
• 4️⃣ Frying (Traditional Method)
• Deep fry OR shallow fry in hot oil/ghee
• Cook on medium flame
• Flip until golden brown and crispy
• 5️⃣ Serving
• Cut into squares and serve hot with:
• Green chutney
• Sliced onions
• Lemon wedges
• Tips for Perfect Randeri Paratha
• ✔ Dough must be very soft & elastic
• ✔ Filling must be completely dry
• ✔ Do not overstuff or it will tear
• ✔ Medium flame gives best crispy layers
• ✔ Egg inside makes it juicy like street style

🛒 Ingredients

For Marinating Chicken:

½ kg boneless chicken (cut into cubes)

2–3 tbsp GGGC paste (ginger, garlic, green chili & coriander paste)

Salt to taste

½ tsp haldi (turmeric)

1 tsp dhaniya powder

1 tsp jeera powder

1 tsp garam masala powder

1 tsp red chili powder

1 chicken stock cube

1 tbsp tomato paste (optional)

2 tbsp fried onions

Whole spices: 1 tsp jeera, 3–4 cloves, 1 cinnamon stick, 1–2 bay leaves

Other Ingredients:

1 cup coconut milk (tin or fresh)

2–3 cups water (as needed)

2 cups boiled noodles

Boiled eggs (for serving)

Fried samosa pur   (for serving)

Fried garlic (for garnish)

👩‍🍳 Method

Marinate the chicken with all spices, GGGC paste, fried onions, and whole spices.

In a large pot, add the marinated chicken and cook until the chicken changes color.

Add coconut milk and cook until everything is well combined.

Add water and bring it to a boil.

Once gravy is ready, add boiled noodles.

Cook on low flame for 10–15 minutes.

Serve hot with boiled eggs, fried samosa pur, and fried garlic on top.

This homemade Surati Kahwsa with chicken is creamy, spicy, and full of authentic Surti flavors. Made with coconut milk, whole spices, and tender chicken, this comforting noodle curry is perfect for weekend meals or special gatherings.

• 📝 Ingredients
• For the Mutton:
• 250–300 grams mutton (small pieces)
• 1 tbsp ginger-garlic-green chilli paste (ggg paste)
• Salt to taste
• ½ tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhaniya)
• 1 tsp cumin powder (jeera)
• 1 tsp garam masala powder
• 1–2 tsp red chilli powder (adjust for light spice)
• For the White Sauce:
• 2 tbsp maida (all-purpose flour)
• 2 cups milk
• Salt to taste
• Crushed black pepper as per taste
• Other Ingredients:
• 1 to 1½ cups boiled noodles
• 2 eggs (beaten)
• Tomato slices for topping
• 👩‍🍳 Method
• Cook the Mutton
• In a pan, add mutton, ggg paste, salt, and all the powdered spices.
• Cook on medium flame until the meat is tender and completely dry.
• Make sure there is no excess water. Keep aside.
• Prepare White Sauce
• In another pan, lightly roast maida for a minute.
• Gradually add milk while stirring continuously to avoid lumps.
• Cook until the sauce thickens.
• Add salt and crushed black pepper.
• Combine
• Add the cooked mutton into the white sauce and mix well.
• Add boiled noodles and combine everything evenly.
• Assemble & Bake
• Transfer the mixture into a greased baking tray.
• Pour beaten eggs evenly on top.
• Arrange tomato slices over it.
• Bake in a preheated oven at 180°C for 15–20 minutes or until the eggs turn golden.
• 🌟 Serving Suggestion
• Serve hot with salad or garlic bread. This dish tastes even better when slightly rested after baking.
• Note :Picture can be different from original recipe

Your Half Moon Chicken (Moon Pies) recipe is perfect for Ramadan snacks and tea-time treats 🤍🌙 

🥟 Filling Ingredients

1½ cups chicken fillet, cubed

½ tsp whole jeera (cumin)

1 tsp salt

¼ cup lemon juice

1 tsp lemon pepper/Black pepper Crushed

Crushed green chillies (to taste)

1 tsp crushed garlic

2 tbsp mayonnaise

2 tbsp butter

2 tbsp sweetcorn kernels

¼ cup milk

2 tbsp cornflour (maizena)

Method (Filling)

In a pot, combine chicken, jeera, salt, lemon juice, lemon pepper/Black pepper Crushed, chillies, garlic, mayonnaise, butter, and sweetcorn.

Cook on medium heat until chicken is tender and mixture becomes dry.

Mix cornflour and milk in a cup until smooth.

Add to the chicken mixture and cook until thick and saucy.

Allow the filling to cool completely.

🥖 Dough Ingredients

2 cups water

2 tbsp butter

1½ tsp salt

2 cups cake flour (maida)

2 beaten eggs (for coating)

Breadcrumbs (for coating)

Method (Dough & Shaping)

In a pot, boil water, butter, and salt.

Add This liquid into flour and make soft but managable dough

[This is the same dough i used to make south african roti

Roti/Paratha/Naan you can find recipe here]

Roll dough thin on a floured surface.

Cut into 8 cm circles.

Place filling on one half, fold into a half-moon shape, and seal edges well.

👉 Tip: It’s easier to shape while dough is still warm.

🧊 Freezer Instructions

Dip in beaten egg.

Coat in breadcrumbs.

Arrange on a tray and freeze.

Once frozen, store in an airtight container.

Fry directly from frozen when needed.

🍳 Frying

Deep fry or shallow fry in medium hot oil until golden brown and crispy on both sides.

Serve hot with green chutney or garlic mayo.

• This recipe is lovely 😍 Perfect for Ramadan snacks or tea-time treats

• 🥣 Flour Paste (For Sealing)

• 1½ cups cake flour

• 8 tablespoons water

• Mix together to form a smooth paste. Set aside.

• 🥔 Filling (South African Version)

• 4 large potatoes (cut into chips) or ready-made French fries🍟( Fried)

• 2 cups chopped polony or viennas or Chicken salami (optional)

• (This is south african version i have shared desi version too scroll down 👇)

• Salt to taste

• Crushed red chillies

• Aromat (optional)

• Tomato sauce

• Mayonnaise

• Mustard sauce (or any sauce of your choice)

• 🔄 Chicken Variation (Recommended for India/Pakistan)

• Instead of polony, use:

• Boneless chicken cubes (small pieces)

• GGG paste (ginger, garlic, green chilli & coriander paste)

• Salt

• Oregano

• Parsley

• Chilli flakes

• Paprika powder (or any spices of choice)

• Cook chicken until tender and slightly dry.

• Now mix with some french fries some veggies of your choice like shredded cabbage, carrot, sweet corn, bell pepper,sliced onion and sauces like Tomato sauce, Mayonnaise, Mustard sauce (or any sauce of your choice)

• let it cool down completely before you fill it up

• 🫓 Dough

• 3 cups cake flour or Maida

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• 3 tablespoons ghee

• ¾ cup milk

• ¾ cup water

• Method:

• Rub ghee into dry ingredients until it resembles breadcrumbs.

• Heat milk and water until lukewarm.

• Add gradually and knead into a soft, pliable dough.

• Add extra liquid if needed.

• Cover and rest for 15–20 minutes.

• 👩‍🍳 Assembly

• Divide dough into 12–14 portions.

• Roll each into a 12 cm square.

• Place filling in the center.

• Brush edges with flour paste.

• Fold corners toward the center and pinch tightly to seal.

• ✅ At this stage, you can freeze them.

• 🍳 Frying

• Deep fry in hot oil on medium heat until golden brown and crispy.

• Serve hot with chutney or sauce.

• 🌟 Variation Ideas

• Add mozzarella cheese for cheesy parcels

• Use keema filling

• Make a pizza-style filling

• Try a spicy Schezwan version

• In This reciepe everything is cooked like chicken cubes, French fries or veggies can be slightly sauted

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• Ingredients
• 1 cup fresh cream (heavy cream / whipping cream)
• 2 tablespoons yogurt (plain dahi) OR 1 tablespoon lemon juice or white vinegar
• Pinch of salt (optional)
• Method (Using Yogurt – Best Method)
• Pour the fresh cream into a clean bowl or glass jar.
• Add yogurt and mix well.
• Cover loosely (do not seal tightly).
• Leave at room temperature for 12–24 hours until slightly thick and tangy.
• Once set, refrigerate for at least 2–3 hours before using.
• ✅ Your homemade sour cream is ready.
• Quick Method (Instant Version)
• If you need sour cream immediately:
• Mix 1 cup fresh cream with 1 tablespoon lemon juice or vinegar.
• Stir and leave for 10–15 minutes.
• It will thicken slightly and taste tangy like sour cream.
• Storage
• Keep refrigerated in an airtight container.
• Use within 5–7 days.
• Tip
• For thicker sour cream, chill overnight — it becomes creamy and perfect for dips, sauces, and cutlets

• Freezer Suitable | Crispy Outside • Creamy Inside
• Ingredients
• 1 kg chicken fillets
• Pounded green chillies — to taste
• 1 teaspoon crushed garlic
• 2 teaspoons chicken spice
• 2 teaspoons lemon pepper or black pepper
• 1 teaspoon ground jeeroo (cumin)
• Salt — to taste
• 2 tablespoons cornflour
• 1 tub (250 ml) sour cream
• Breadcrumbs — for coating
• Beaten eggs — for coating
• Method
• Place the chicken fillets in a food processor and mince, or finely cube the chicken. Transfer to a mixing dish.
• Add green chillies, garlic, chicken spice, lemon pepper (or black pepper), jeeroo, salt, cornflour, and sour cream.
• Mix well until fully combined.
• Cover and refrigerate overnight for best flavor and texture.
• The next day, lightly oil your hands and shape the mixture into desired cutlet shapes.
• Roll each cutlet in breadcrumbs.
• Dip into beaten egg.
• ✅ At this stage, the cutlets are freezer suitable.
• Shallow fry or deep fry over medium heat, turning once, until golden brown on both sides.
• Tip
• Remove cutlets from the freezer 20 minutes before frying for best results and even cooking.

⭐ Ingredients ⭐

• 1 kg chicken mince

• ¾ cup breadcrumbs

• 2 tbsp oregano

• 1 tsp garlic paste

• ½ onion, finely chopped

• 2 tbsp fresh coriander, chopped

• ½ cup black olives, sliced (Optional)

• ½ cup green olives, sliced  (Optional)

• You can use coloured bell peppers instead of olives

• 2 eggs

• ¼ cup ketchup

• 1 tsp salt

• 2 tsp black pepper

• 1 tbsp white vinegar

• ½ cup mozzarella cheese, grated

⭐ Glaze ⭐

• ¼ cup ketchup

• 1 tsp oregano

• 1 tsp paprika powder

• 1 tsp garlic powder

👩‍🍳 Method

• Preheat oven to 180°C (350°F) and line a muffin tray with paper cups or lightly grease it.

• In a large bowl, combine chicken mince, breadcrumbs, oregano, garlic paste, onion, coriander, olives, eggs, ketchup, salt, black pepper, vinegar, and mozzarella cheese.

• Mix well until all ingredients are fully combined.

• Spoon the mixture evenly into the muffin tray or shape into a loaf if preferred.

• Mix all glaze ingredients together and spread on top of each muffin.

• Bake for 25–35 minutes or until fully cooked and golden on top.

• Rest for 5 minutes before serving.

❄️ Freezer Instructions

• Cool completely before freezing.

• Store in airtight containers for up to 2 months.

• Reheat in oven or air fryer until warm.

⭐ Description⭐ 

A rich and creamy Oreo Dessert Box made with layers of crushed chocolate cookies, smooth white chocolate pudding, and silky dark chocolate topping using china grass (halal gelatin). This easy no-bake dessert is perfect for Ramadan, parties, and special occasions.

⏱ Recipe Details

• Prep Time: 20 minutes

• Chilling Time: 3–4 hours

• Total Time: About 4 hours

• Servings: 6–8 servings

• Difficulty: Easy

• Method: No Bake

🧾 Ingredients

Base Layer

• Oreo cookies (or any chocolate cream cookies)

• 2–3 tbsp melted butter

    White Chocolate Layer

• 2 cups milk

• 2–3 tbsp china grass (agar agar), soaked in water

• 3 tbsp cornflour slurry (mixed with milk or water)

• Sugar according to taste

• ½ packet fresh cream

• 1 slab white chocolate

Dark Chocolate Layer

• 2 cups milk

• Remaining soaked china grass

• Remaining cornflour slurry

• Sugar to taste

• ½ packet fresh cream

• 1 slab dark chocolate

Garnishing (Optional)

• Strawberries

• Chocolate syrup

• Oreo cookies

👩‍🍳 Instructions

• Step 1: Prepare the Base

• Crush Oreo cookies into fine crumbs.

• Mix with melted butter.

• Press firmly into a serving tray or dessert glasses to form the bottom layer.

• Step 2: Make White Chocolate Layer

• In a pan, add milk and soaked china grass.

• Cook on medium heat until china grass dissolves completely.

• Add corn flour slurry and sugar.

• Stir continuously until slightly thick.

• Add fresh cream and white chocolate.

• Mix until smooth and creamy.

• Let mixture cool completely (important).

• Pour over cookie base.

• ✅ Refrigerate for 2–3 hours until fully set.

• Step 3: Make Dark Chocolate Layer

• Repeat the same process.

• Replace white chocolate with dark chocolate.

• Allow mixture to cool completely.

• Gently pour over the set white layer.

• Step 4: Chill & Decorate

• Refrigerate until fully chilled and firm.

• Decorate with strawberries, Oreo cookies, and chocolate syrup.

• Serve cold and enjoy!

💡 Tips

• Make sure both layers are properly cooked for perfect setting.

• Always cool mixtures before pouring to keep layers separate.

• You can replace Oreo with Lotus biscuits to make Lotus Biscoff Dessert.

• Any chocolate cookies can be used.

• You can add cocoa powder in brown layer to make more chocolaty & dark.

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Ingredients

• The Meat & Aromatics

• Chicken Mince: 1 kg (finely ground)  

• Onion: 1 large (grated and squeezed dry to remove all excess moisture)  

• Garlic: 2 fresh cloves, minced

• Ginger-Garlic Paste: 2 tsp

• Green Chilies: 1–2, finely chopped  

The "Makhmali" Texture Trio

• • Mayonnaise: 2–3 tbsp

  • Fresh Cream: 1 small pack (approx. 150–200ml)

  • Butter: 3–4 small cubes (softened)

Spices & Herbs

• Fresh Mint & Coriander: 1 handful of each, finely chopped  

• Chili Powder: 2 tsp

• Garam Masala: 2 tsp

• Cumin Powder: 2 tsp

• Whole Cumin (Jeera): 1 tsp

• Coriander Powder: 2 tsp  

• Dried Fenugreek (Kasuri Methi): ½ tbsp  

• Kebab Masala: 1 tsp (optional, for extra depth)

• Salt: To taste

Binding & Balance

• Breadcrumbs: Made from 2 fresh bread slices

• Lemon Juice: From 1 whole lemon

Instructions

• Prep the Base: In a large mixing bowl, add the chicken mince. Ensure the mince is dry; if there is excess water, pat it down with a paper towel.

• Infuse Aromatics: Add the squeezed onions, garlic cloves, ginger-garlic paste, and green chilies.

• Add the Velvet Elements: Incorporate the mayonnaise, fresh cream, and softened butter cubes. This is the secret to the signature "Makhmali" texture.

• Seasoning: Fold in the fresh mint, coriander, and all the dry spices (chili powder, garam masala, cumin, coriander powder, jeera, and fenugreek). Pour in the lemon juice.

• Bind: Add the breadcrumbs. Mix everything thoroughly by hand or in a food processor for a smoother, commercial-style texture.

• The Chill Factor (Crucial): Because of the high fat content from the cream and mayo, the mixture will be soft. Refrigerate for at least 1 hour to allow the fats to firm up, making the kebabs easier to shape.

• Shape & Cook: * Grease your hands with a little oil.

• Shape the mixture into long seekh kebabs or round patties.

• Pan-fry: Use a non-stick pan with a little oil over medium heat until golden brown on all sides.

• Air-fry: Cook at 180°C for 12–15 minutes until charred and cooked through.

Chef’s Pro-Tips

• No Moisture Policy: The biggest secret to kebabs that don't break is ensuring the onions and mince are as dry as possible before mixing.

• Smoky Flavor: For a restaurant-style finish, place a piece of burning charcoal in a small foil bowl in the center of the raw meat mixture, drizzle a drop of oil on it, and cover the bowl for 5 minutes before shaping.