Butter chicken is one dish the hubby and i absolutely love 🙌🏻 dunking a nice piece of soft naan into the gravy is my favorite part just so satisfying. I recently made some and served it with naan that i purchased from Woolworths. This recipe is so simple and easy to make with just few ingredients. A step by step tutorial is saved to my Instagram story highlights 🌸.
Recipe credit : Aminas wonder spice
(Adapted by me)
1 kg Chicken fillet (cubed)
1 medium onion (sliced)
2 tablespoons ghee
2 tablespoons oil
3 tablespoons Aminas wonder spice butter chicken masala
3/4 cup maas
2 tablespoons tomato paste
1/2 cup fresh cream
In a pot heat oil and ghee, add in onions and braise till pinkish. Add in chicken and braise for about 1 minute. Add in maas, masala and tomato paste. Allow to cook for +- 20 minutes. Add in fresh cream and allow to simmer for +- 5 minutes.
Garnish with dhania
I love anything and everything about truffles and my most favorite part is styling and photo graphing them. I recently made Marie biscuit and date truffles, covered in dairymilk chocolate and decorated with edible rose petals, ground pistachios, slivered almonds and coconut. My truffles looked so beautiful on the dessert table for Eid. Something simple yet stunning to wow your guests, these also make for the perfect gift for family and friends.
Recipe credit : Unknown
500g pitted dates
1/4 cup sugar
1 packet marie biscuit
Desicated coconut (for coating)
Dairymilk chocolate (for coating)
Crush marie biscuit into little pieces and keep aside. Melt butter, sugar and dates over low heat on stove till soft. Add in crushed marie biscuits and mix nicely. Leave to cool slightly until you are able to make into mini sized balls. Roll balls into desicated coconut or dip into chocolate.
Garnish with pistachios, slivered almonds and edible rose petals.
I know I’ve been slacking with my blogposts lately things have just been so hectic and i didn’t get a chance to blog in months i actually missed blogging. Sitting down with my favorite cup of coffee, notepad, i finally got down to writing out and uploading my first blogpost for 2019. Working on some new and exciting ideas to spice up the blog alittle.
I can never say no to cookies i mean who can? This recipe I’m going to share today gets ready in no time and they come out beautifully, they also make for the perfect coffee dippers 😉. I made these a while back and didn’t get a chance to share this recipe with you, once baked i drizzled milkybar and dairymilk chocolate or you can leave them plain. Do give this recipe a try the soonest, you’ll thank me later💁🏻♀️.
Recipe credit : Old family recipe
250g butter (soften)
2 cups flour
1 1/2 cup coconut
1 1/2 cup jungle oats
1 1/2 cup caster sugar
2 tablespoons sesame seeds
1/2 cup almonds (chopped)
2 tablespoons golden syrup
4 tablespoons boiling water
2 teaspoon bicarbonate of soda
Mix together butter, flour, coconut, caster sugar, sesame seeds, almonds, oats in a mixing dish. Take golden syrup, boiling water and add into a cup heat in microwave for 30 seconds. Add in bicarbonate of soda to the golden syrup mix and quickly add to flour mixture. Mix till combined and form into balls, flatten slightly and bake in preheated oven on 160 degrees till cookies flatten. Lower temperature to 140 degress and bake till cookies are golden and crispy.
* Once out of the oven drizzle milkybar and dairymilk chocolate *
Imagine relaxing in your cosy blanket watching the rain through the window, indulging in a hot steamy bowl of mouth watering mac and cheese fries 🤩🍝. This was literally me today !! 🙆🏻♀️
Mac and cheese fries has been on my to – cook list for a while now and today i finally got to make it. I thought it would be the best comfort food to serve for lunch on this very rainy day. I decided to make stove top pasta, i made mines spicy so if you are a lover of spicy food then this recipe is just for you 🙋🏻♀️. Creamy pasta topped over crispy fries, garnished with red onion and coriander. Served with a side of sauces.
Recipe credit : Masiha Patel
Instagram : @thecooksisterblog
2 cups macaroni (or pasta of choice)
4 tablespoons butter
1 level teaspoon salt
A good dash of white pepper
A good sprinkle of mixed herbs
3 tablespoons flour
2 cups warm milk
1/2 cup cheddar
1/2 cup mozzarella
1 fresh cream
1 teaspoon chilli powder
1 teaspoon crushed chillies
1 packet french fries (straight cut and thin)
Salt (for chips)
Vinegar (for chips)
Chilli powder (for chips)
1/2 red onion (chopped)
Handful coriander (chopped)
Boil macaroni and keep aside. In a pot heat butter, salt, mixed herbs, chilli powder, crushed chillies and pepper. Add in flour and braise for 2 – 3 minutes. Now add in milk, fresh cream and boil till slightly thick. Keep sauce aside and when slightly cool add in macaroni, cheddar and mozzarella cheese mix nicely. Fry chips and season with salt, chilli powder and vinegar, top with mac and cheese, red onions and coriander.
I’m getting a bit too obsessed with hot chocolate can you tell ??
Woke up to a rainy and freezing morning and nothing better than hot chocolate to help keep me warm. My way to drink hot chocolate is dark with no marshmallows topped with cream and chocolate shavings 👌🏼. Today i decided to make it a little bit different by adding some nutella, more chocolate is always a good idea agreed ?? 🙋🏻♀️. Topped it with marshmallows and pieces of Ferrero Rocher.
Adding nutella to my hot chocolate was literally the best decision I’ve ever made. Smooth, silky with that fluffiness from the marshmallows and texture of the ferrero pieces this was one luscious hot chocolate. My recipe i will be sharing today is so simple to make and you will absolutely love it 🔥.
Recipe credit : Masiha Patel
3 cups milk
2 tablespoons cocoa powder
Splash of vanilla essence
3 1/2 tablespoons nutella
Sugar to taste (optional)
4 blocks dairymilk chocolate (optional)
Ferrero Rocher (for garnish)
Add milk, cocoa powder and vanilla essence to a pot and heat. Whisk in nutella, chocolate pieces and bring to a boil. Pour hot chocolate into serving cups, top with toasted marshmallows and ferrero pieces.
Hey there Instagram fam ! To be honest i lost all the motivation to continue writing blogposts but i think every blogger goes through this at some point in their blogging career. I recently announced that my Instagram content will be experiencing a change to spice up the feed, i will be sharing food styling pictures which will be different from my usual ones and restaurant interiors which will be taken by me.
I recently made these gorgeousness custard biscuits dipped in chocolate and topped with sprinkles, which gave me all the excitement to start writing again. These biscuits are so easy to make, melt in the mouth and perfect to serve with afternoon tea.
As you can see below the picture shared is different to my usual style, If you are following me on Instagram do drop me an email / dm about what you think of the feed so far🌸
Recipe credit : Nasreen Patel
Picture credit : Masiha Patel
Instagram : @thecooksisterblog
250g butter softened
1 cup icing sugar
1/2 cup maizena
1/2 cup custard powder
Flour to form dough
Beat together butter and sugar till creamy, add in maizena and custard powder and beat for a further 5 minutes. Now add in enough flour to form a soft dough. Form dough into balls and press down with a fork. Bake in a preheated oven on 160 degrees till done or pale pink.
Hello fellow foodies🙋🏻♀️ it has been awhile, i recently took a few days of Instagram and i believe a social media detox is needed once in a while. It was really so peaceful not too stress about what dish i will be making or how am i going to picture it. You should definitely be giving this detox a try soon, trust me you’ll love it🙆🏻♀️.
Anyway i am so excited to be sharing this easy ice cream recipe with you. Oh how i love ice cream and peppermint crisp is one of my favourite chocolates so this was a dream come true. To get the perfect ice cream recipe is so nerve wrecking at times🤦🏻♀️ after much recipe experimenting i finally got it right, from the texture to the taste. Here’s presenting peppermint crisp ice cream, Oh yaaasss ! creamy ice cream with pieces of peppermint crisp chocolate and served in a sugar cone 👌🏼. Scroll down for the recipe !!
1 tin condensed milk
2 cups cold fresh cream
1 slab peppermint crisp chocolate (chopped fine) + more for garnish
Mint leaves to garnish
3/4 tin caramel treat
1 teaspoon peppermint essence
1/2 teaspoon green coloring (optional)
2 loaf tins (lined with wax paper)
In a mixing bowl fresh cream beat on high speed till firm peaks form and set aside. In another mixing bowl beat together condensed milk, caramel treat, peppermint essence, green coloring till nicely combined. Slowy fold in fresh cream into the condensed milk mixture now add in peppermint crisp chocolate and mix slowly till combined. Pour ice cream mixture into loaf tins and put in freezer to set for a couple of hours till set. Once set scoop ice cream into sugar cones and sprinkle peppermint crisp chocolate.