Recipes

Rasmalai is a dessert, originating from the eastern part of India, Bengal  It is almost all the milk and cream-based dessert. Ras means juice and malai mean cream. Rasmalai is soft spongy steamed dumplings soaked in clotted cream (malai) and flavored with cardamom, saffron, and pistachios. Try our recipe and feel the delicious taste of Yums food.

 

 

 

https://www.youtube.com/watch?v=F5JISAZX0n8&t=8s

 

Rasmalai is made in two steps.

1. Dumpling preparation.
2. Rabri preparation.

Ingredients:

 

First Step Ingredients (Dumpling preparation)			Second Step Ingredients (Rabri preparation)
1	Milk.	01 liter	1	Milk	01 liter.
2	White vinegar.	03 tbsps.	2	Saffron	04 – 05 threads.
3	Corn flour.	01 tbsp.	3	Sugar	06 tbsps.
4	Sugar (for syrup).	06 tbsps.	4	Crushed Almond	02 tbsps.
5	Lemon juice.	02 – 03 drops	5	Crushed Pistachios	02 tbsps.
6	Green cardamom.	03 – 04 in No.	6	Green cardamom powder	1/4 tsp.

Procedure:

1	Take a vessel and add 01-liter milk and boil it. Let stand cool as such finger touch feel warm.
2	Add vinegar and stir well and rest for 15 minutes.
3	Now take a sieve and muslin cloth and add milk on it and pour water as such vinegar  will be drained out, squeezed it and leave for one hour for dry,
4	Take another vessel and add 01-liter milk, boil it then add 2nd step ingredients i.e. saffron threads, sugar, cardamom powder, chopped almond, and pistachios, cook it at low heat till the milk reduces to half. Rubric milk is ready.
5	For making dumpling balls, take curd, add cornflour and mix it well now kneed it by pressing it by thumb for 15 minutes as such no granule is left after smoothing it making small balls.
6	For sugar syrup, take a pan and add one glass of water, sugar, and green cardamom, boil it then add lemon juice and stir well, add dumpling balls cook it for 7-8 minutes then turn them and again cook for 7-8 minutes.
7	Take out dumpling balls in a bowl of chilled iced water and leave for 15 minutes.
8	After 15 minutes take out balls and squeezed them with both hands one by one.
9	Now take the serving bowl and add some rabri milk then add dumpling balls and again pour rabri milk on it.
10	Garnish it with almond and pistachio flakes and delicious Rasmalai is ready to serve.

Thank You,

Yums food

Shami Kabab literally mean, the Syrian Kabab, during the Mughal Era, Muslims immigrants from the Middle East, introduced this in South Asia. The Mughals has employed cooks from all over the Muslim world to serve in royal kitchen. Another source state that the word shami is derived from Sham which is evening in Hindi, Sham-e-awadh (evening in Lucknow).Shami Kabab is very famous snack of South Asian cuisine. Let’s try it and enjoy yums food.

 

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

 

Ingredients:

1	Beef or mutton with fat. (Wide sliced).	500 gm.
2	Garlic Paste.	01 tbsp.
3	Ginger Paste.	01 tbsp.
4	Salt.	01 tbsp. or to taste.
5	Whole Red Chili.	08-10 in No. or to taste.
6	Clove.	10-12 in No.
7	Black Cardamom.	01 in No.
8	Bay leaves. (Tez pata).	02-03 in No.
9	Cinnamon piece.	01 in No.
10	Black pepper.	01 tbsp.
11	White cumin seeds.	01 tbsp.
12	Whole coriander.	01 tbsp.
13	Gram lentil/channa daal. (soaked).	250 gm.
14	Coriander leaves. (chopped).	01. cup or to taste.
15	Mint leave. (chopped).	01 cup. or to taste.
16	Green chili. (chopped).	03-04 in No. or to taste.
17	Onion. (fine chopped & squeezed).	02 medium.
18	Egg.	01 in No.
19	Cooking oil.	03 tbsp.

Procedure:

1	Put beef in a vessel, add two and half cup of water, ginger garlic paste, salt, black peeper, cardamom, cinnamon, clove, white cumin seeds, whole coriander, bay leaves and whole red chili, cover and cook it for one and half hour as such half of its water reduced.
2	Add gram lentil in it and cook it for 20 minutes, when beef and lentil tender the dry all water.
3	Take out beef slices, remove fat and flatten by rolling pin, by this beef changes into fibers.
4	Put lentil mixture and fat into chopper and grind it.
5	Mix beef and chopped lentil mixture and knead well, now add chopped coriander, mint, green chili, onion and egg, mix well and shaped into petties.
6	Heat oil in a pan and shallow fry kababs
7	Delicious Shami Kabab are now ready to serve.

Thank You,

Yums food

Chicken Stew, the stew has been made since ancient times. The world’s oldest known evidence of stew was found in Japan. In Sub continent, the origin is typical Anglo Indian dish can be traced back to the advent of the European in India. The cuisine they left behind was a result of reinventionaly reinterpreting into a completely new cuisine came into existence. Chicken Stew is healthy meal with tender meat and soft onion that can be made on stove top.

Here we are making with chicken, let’s try this recipe.

 

https://www.youtube.com/watch?v=ge_lSU_MBOw&t=36s

 

 

Ingredients:

1	Chicken pieces.(washed).	500 gm.
2	Garlic Paste.	01 tbsp.
3	Ginger Paste.	01 tbsp.
4	Salt.	01 tbsp. or to taste.
5	Onion. (sliced).	05 medium.
6	Cooking oil.	1/2 cup.
7	Crushed Coriander.	01 tsp.
8	Yogurt (Without water).	01 cup.
9	Green chilli. (roughly sliced).	05-06 in No.
10	White cumin seeds.	01 tsp.
11	Black pepper.	10-15 in No.
12	Cloves.	04-05 in No.
13	Cinnamon.	01 piece.
14	Bay leaves.	02 in No.
15	Coriander leaves (for garnishing).	As per taste
16	Ginger Julien cut (for garnishing).	As per taste.

 

Procedure:

1	Heat oil in a vessel, add white cumin seeds, sauté for few seconds, add black pepper, cloves, cinnamon and bay leaves, fry it then add sliced onion sauté it, cover and cook it on low flame as colour of onion not changed.
2	After 5 minutes stir well and cover it, do repeat this step 2-3 times as onion was fully tender without changing of colour.
3	Add chicken pieces, stir well and cover it, cook on low flame for 5 minutes.
4	Dry all water, add ginger garlic paste, mix well and cook for 10 minutes.
5	Now add salt, crushed coriander and yogurt, mix well and fry it until oil is separated, add green chilli, cook for few seconds and garnish it with coriander leaves and Julien cut ginger.
6	Delicious Chicken White Stew is now ready to serve.

Thank You,

Yums food

 

Chocolate Muffins, Muffins are small, round breads with a sweat taste and best served warm. The word muffin comes from the word “muuffiet” which is French. It is used for bread and other soft foods that are baked. This is an easy moist chocolate muffins recipe that is filled with chocolate chips.

The making process of chocolate muffins is incredibly simple. Let’s try this recipe.

 

https://www.youtube.com/watch?v=oII9H_dTCgM

 

Ingredients:

1	All purpose flour.	01 & I/3 cup.
2	Coco powder.	1/3 cup.
3	Egg. (on room temperature)	01 large.
4	Salt.	02-03 pinch.
5	Milk.	1/2 cup.
6	Cooking oil.	1/3 cup.
7	Baking soda.	1/2  tsp.
8	Baking powder.	1/2  tsp.
9	Chocolate chips.	05-06 in No.
10	Nuts.	01 tsp.
11	Vanilla essence.	01 tbsp.
12	Icing sugar / grounded sugar.	01 cup.
13	Chocolate chips. (optional).	As per taste.
14	Chopped nuts. (optional).	As per taste.

 

Procedure:

1	Take a mixing bowl, add egg, oil and vanilla essence beat well by a fork.
2	In an another mixing bowl, taka a sieve, add all purpose flour, icing sugar, baking powder, baking soda and salt, sieve well until no lumps left.
3	Mix well then add egg mixture, fold it until it completely mix and smooth batter is prepared.
4	Take muffin molds, place paper cups or if not available grease molds and fill more than half of each mold with batter. Sprinkle chocolate chips and nuts on it(optional).
5	Place mold in pre heated oven on 170 degrees for 30 minutes. After 20 minutes check it by toothpick.
6	Delicious moist Chocolate Muffins are now ready to serve.

Thank You,

Yums food

Korma has its roots in the Mughal cuisine of Indian sub-continent. Korma is an increasingly popular dish whether people choose chicken, mutton, lamb, beef or fish on their selected variation with yogurt, cream, water or stock as well as spices. The thick granulated aromated sauce topped with nuts. Here we are making with mutton, let’s try this recipe.

https://www.youtube.com/watch?v=4clhPgm3z1E

Ingredients:

1	Mutton (medium sized pieces).	500 gm.
2	Cooking oil.	01 cup.
3	Onion (sliced).	02 (medium size).
4	Salt.	01 tsp. or to taste
5	Clove.	02 in No. & (02 for dry masala)
6	Black Cardamom.	01 in No. (for dry masala)
7	Bay leaves (Tez pata).	02  in No.
8	Cinnamon piece.	01 in No.
9	Black pepper.	10 in No. & (08-10 for dry masala)
10	White cumin seeds.	01 tbsp.
11	Garlic paste.	01 tsp.
13	Green cardamom.	03 in No. & (03 for dry masala)
14	Yogurt (sour).	250 gm.
15	Ginger paste.	01 tsp.
18	Red chilli powder.	01 tsp.
19	Kashmiri red chilli powder.	01 tsp.
20	Coriander powder.	01 tbsp.
21	Turmeric powder.	1/2 tsp.
22	Mace powder.(javetri)	1/4 tsp. (for dry masala)
23	Nutmeg powder. (jaiphal)	1/4 tsp. (for dry masala)
24	Kewra essence.	01 tbsp.

Procedure:

1	Heat oil in a vessel, fry sliced onion and take out from oil and scattered on paper. Crushed it by hands and leave aside.
2	Now add black pepper, cloves, cinnamon, green cardamom and bay leave in it and fry it for few seconds.
3	Add mutton pieces and fry it until colour is changed, add ginger garlic paste sauté it now add red chilli powder, Kashmiri red chilli powder, coriander powder, turmeric powder, salt and half cup of water fry it until oil is separated, add 2 glass of water and cover and cook it for 1 hour until meat will tender on low to medium flame.
4	For making dry masala, take white cumin seeds, black pepper, clove, green cardamom, cinnamon, black cardamom, nutmeg powder and mace powder in a grinder, grind it and make fine powder.
5	Mix sour yogurt in mutton gravy and add crushed fried onion, mix it and cover, cook for 5 minutes, now sauté it until oil is separated and add dry masala, cook it for 2-3 minutes.
6	Sprinkle kewra water and Julian cut ginger, cook it for few seconds.
7	Delicious Mutton Korma is now ready, garnish it with almonds and serve hot.

Thank You,

Yums food

 

Chicken Tandoori’s origin has been the topic of debate for many historians. Many believe that tandoori chicken was first introduced by “KUNDAN” in Peshawar before partition in 1947. Chicken Tandoori tastes wonderful. The spicy marinate which coats the chicken gives it a distinct flavor, but the yogurt balances it out to prevent it from being overly spicy. Let’s try this by following the simple recipe’s steps.

 

https://www.youtube.com/watch?v=xt7yrYNrHr4&t=11s

 

Ingredients:

1	Whole chicken (washed and dried).	900 gm.
2	Lemon juice.	01 tbsp. for 1st step and 02 tbsp. for 2nd step.
3	Orange red food colour.	01 tbsp.
4	Salt.	01 tbsp. or to taste.
5	Kashmiri Red Chili Powder.	01 tbsp. or to taste.
6	Garlic paste.	01 tbsp.
7	Ginger paste.	01 tbsp.
8	Squeezed Yogurt (Without water).	04 tbsp.
9	Red chilli powder.	01 tbsp. or to taste.
10	Black salt powder.	01 tsp or to taste.
11	Whole spice powder.	01 tsp.
12	Crushed roasted white cumin seeds.	01 tsp.
13	Cooking oil.	For frying.

Procedure:

1	It takes two steps marination, for 1st step take dried chicken and cut slashes in the flesh by using sharp knife as such it allow the marinade to penetrate.
2	Now take chicken in a bowl, add salt, red orange food colour and lemon juice, apply well all over the chicken and inside the cuts and refrigerate it without cover for 2 hour as such masala will be stuck on it.
3	In 2nd step marination, take a bowl add squeezed thick yogurt, ginger garlic paste, red chilli powder, black salt powder, whole spice powder, roasted crushed white cumin seeds and lemon juice, mix well and apply well all over marinated chicken, it is 2nd marination.
4	Refrigerate it for one day or at least 8 hours for marination.
5	Heat oil in a wok, fry it from all sides on medium to high flame. Take out in a dish and give smoke of coal if desired.
6	Delicious Chicken Tandoori is now ready to serve.

Thank You,

Yums food

Kofta Curry, the earliest known recipes are found in early Arab cookbook and call for ground lamb. Kofta means a meatball, and kofta curry or koftay ka salan (meatball in curry) is a classic Pakistani curry which is prepared by first making meatball with mince meat and then putting them to cook in flavourful curry made with onion and yogurt.

https://www.youtube.com/watch?v=5eLMO34KfQA&t=4s

 

Kofta Curry is made in two steps.

1. Meatball / Kofta preparation.
2. Gravy preparation.

Ingredients:

1st Ingredients Meatball / Kofta preparation)			2nd Step Ingredients (Gravy preparation)
1	Beef mince. (washed and dried).	500 gm.	1	Cooking oil.	01 cup.
2	Onion. (sliced)	01 medium.	2	Onion paste.	04 medium.
3	Ginger paste.	01 tsp.	3	White cumin seeds.	01 tbsp.
4	Green Chilli. (roughly cut)	02 in No. or to taste.	4	Black Pepper.	06-08 in No.
5	Garlic paste.	01 tsp.	5	Cinnamon.	01 piece.
6	Salt.	01 tsp. or to taste.	6	Cloves.	03 in No.
7	Crushed White Cumin seeds.	01 tsp.	7	Ginger/garlic paste.	01 tbsp.
8	Whole spice powder.	01 tsp.	8	Coriander powder.	01 tbsp.
9	Red chilli powder.	01 tsp. or to taste.	9	Salt .	01 tbsp. or to taste.
10	Mint leaves.(finely chopped).	1/2 cup.	10	Coriander leaves.(chopped).	02 tbsp.
11	Roasted black chickpea powder.	02 tbsp.	11	Turmeric powder.	1/2 tsp.
12	Egg.	01 in No.	12	Red chilli powder.	01 tbsp. or to taste.
13	Thick Yogurt.	02 tbsp.	13	Yogurt.	01 cup.
14	Coriander leaves (finely chopped).	1/2 cup.	14	Whole spice powder.	1/2 tsp.

Procedure:

1	Firstly take beef mince, sliced onion and green chilli in a chopper which turns into fine chopped mixture.
2	Put chopped mince in a bowl and add all first step ingredients in a bowl and mix well.
3	Grease hands with oil and make medium sized balls from this mince mixture.
4	Heat oil in a vessel, add meat balls, fry them till light golden colour, now take out from oil.
5	For gravy making. take another vessel, put sieved oil of frying, add white cumin seeds ,black pepper, cloves and cinnamon piece fry for few seconds, add ginger/garlic paste, onion paste, fry it and dry all water until oil is separated.
6	Now add red chilli powder, coriander powder, turmeric powder, salt and half cup of water, sauté all spices as such oil is separated, now add yogurt and again cook it until oil separated then add water as per your taste for gravy.
7	Add fried meatballs, cover and cook it for 7-8 minutes on low flame.
8	Now add whole spice powder and chopped coriander leaves and mix it.
9	Delicious Kofta Curry is now ready, serve hot.

Thank You,

Yums food

Keema Aloo a staple Pakistani and North Indian meal, keema aloo is made using ground mince and potatoes. It is usually served with roti or chapatti and also delicious with rice too. It is served with kachomar salad and raita. I am also making its delicious sandwiches for kids. Here we are making with beef mince, let’s try this recipe.

https://www.youtube.com/watch?v=e6T1DjsEVHY

Keema Aloo a staple Pakistani and North Indian meal, keema aloo is made using ground mince and potatoes. It is usually served with roti or chapatti and also delicious with rice too. It is served with kachomar salad and raita. I am also making its delicious sandwiches for kids. Here we are making with beef mince, let’s try this recipe.

Ingredients:

1	Beef/Mutton mince.	500 gm.
2	Cooking oil.	1/2 cup.
3	Onion (chopped).	02 (medium size).
4	Salt.	01 tbsp. or to taste
5	White cumin seeds	01 tsp.
6	Black Cardamom.	01 in No.
7	Ginger paste	01 tbsp.
8	Cinnamon piece.	01 in No.
9	Red chilli flakes.	01 tbsp. or to taste.
10	Garlic paste.	01 tbsp.
11	Garlic paste.	01 tsp.
13	Kashmiri red chilli powder.	01 tsp.
14	Coriander powder.	01 tbsp.
15	Turmeric powder.	01 tsp.
18	Salt.	01 tbsp. or to taste.
19	Tomato paste.	02 in No.
20	Yogurt.	1/2 cup.
21	Potato, (cut in cubes).	02 in No.
22	Whole spice powder.	01 tsp.
23	Green chilli.	03-04 in No.
24	Coriander leaves.(chopped)	02 tbsp.
25	Julien cut ginger.	01 tbsp.

Procedure:

1	Heat oil in a vessel, add white cumin seeds, black cardamom and cinnamon piece sauté for few seconds and add chopped onion and fry it until it turns light golden, add ginger/garlic paste and beef mince, mix it and stir fry until all water has been dried and oil is separated.
2	Add red chilli flakes, Kashmiri red chilli, coriander powder, turmeric powder and salt, mix well and stir fry for few minutes , now add tomato paste and yogurt, dry all water and oil is separated, add half cup of water, cover and cook for 10 minutes.
3	Add potatoes, mix well and cover and cook for 10 minutes on low to medium flame until potatoes will tender, now add whole spice powder, chopped coriander leaves, green chilli and Julien cut ginger, stir fry for few minutes.
4	Delicious Keema Aloo is now ready, garnish it with fine chopped coriander leaves and serve hot.

Thank You,

Yums food

 

 

Chicken Tandoori Curry _Many believe that tandoori chicken was first introduced by “KUNDAN” in Peshawar before partition in 1947.Chicken Tandoori tastes wonderful. The spicy marinate which coats the chicken gives it a distinct flavor, but the yogurt balances it out to prevent it from being overly spicy. It also give off a smoky flavor which is due to the chicken being traditionally cooked in Tandoor. This makes this dish unique to other desi chicken recipe. Let’s try this by following the simple recipe’s steps.

https://www.youtube.com/watch?v=g0ZwKxgwNuA&t=5s

It also give off a smoky flavor which is due to the chicken being traditionally cooked in Tandoor. This makes this dish unique to other desi chicken recipe. Let’s try this by following the simple recipe’s steps

Chicken Tandoori Curry is made in two steps

1. Chicken Marination
2. Gravy preparation

Ingredients:

First Step Ingredients (Chicken Marination)			Second Step Ingredients (Gravy preparation)
1	Chicken pieces.	01 Kg.	1	Cooking oil	I/2 cup.
2	Garlic Paste.	01 tbsp.	2	Tommato paste.	04 medium size.
3	Ginger Paste.	01 tbsp.	3	Coal for smoke.	01 in No.
4	Red Chilli powder.	01 tbsp. or to taste.
5	Kashmiri Red Chilli Powder.	01 tsp.
6	Whole spices powder.	01 tsp.
7	Fine Crushed White Cumin seeds.	01 tsp.
8	Thick Yogurt.	01 cup.
9	Turmeric powder.	1/2 tsp.
10	Coriander powder.	01 tbsp.
11	Mace powder. (javetri).	1/4 tsp.
12	Nutmeg powder.(jaiphal )	1/4 tsp.
13	Salt.	01 tbsp. or to taste.
14	Yellow food colour.	01 tsp. or to taste.
15	Orange food colour.	01 tsp or to taste.
16	Lemon juice.	01 tbsp.

Procedure:

First Step Procedure		Second Step Procedure
1	Take dried chicken pieces and cut slashes in the flesh by using sharp knife as such it allow the marinade to penetrate.	1	Put cooking oil in a wok, heat oil and put marinated chicken, mix well, cover and cook it for 15 minutes on low flame.
2	In a mixing bowl take all 1st step ingredients, mix well and apply on chicken pieces and refrigerate for 4 hours.	2	After 15 minutes, stir fry it until all water has dried and oil separated, now add tomato paste, cover and cook for 10 minutes as the chicken fully tender.
		3	Now dry water and keep the gravy’s thickness as you desired.
		4	Heat coal on stove’s burner, now place it on aluminum foil in chicken and add oil, cover it for 10 minutes, remove the coal and serve hot and enjoy the delicious chicken tandoori curry.

Thank You,

Yums food