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SIS Cookbook

@siscookbook

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BarakAllahu laka fiha✨
•Two Sisters Equally Fond Of Exploring Different Cuisines🍝🍕
•Exploring ✨
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•Eating🍜
•Mumbai📍

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Indian sweet - well, what do I say about them? Laddus top the list and I just can't seem to resist them. You can make them out of any ingredient. Just shape them into balls - any size and they qualify to be called a laddu.
Rice Laddu 😋
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#riceladdu #indiansweets #laddu #delicious #hungry_sisters_exploring #yummy #sweets by @siscookbook

129

17

6 years ago

These crispy kebabs are one of the most liked Indian snacks at our home. You will not only love eating it, but also enjoy cooking this snack, Once you take a bite, you will want to have it more and more.
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#kababs #snack #muttonkabab #crispykabab #zingyzest #golgappagirl #hungry_sisters_exploring by @siscookbook

154

21

6 years ago

The Chicken Fry that you will never be bored of and when it comes to Chicken there just isn't anything more delicious than a juicy, crusty piece of finger-licking good fried chicken.

Spicy Fried Chicken 🔥

INGREDIENTS

•Chicken - 500 grams
•Buttermilk / Curd - ¼ cup
•Peri Peri Spice Mix - 1 tblsp + 2 tblsp + 2 tsp
•Lemon Juice - 2 tblsp
•All Purpose Flour / Maida - ¼ cup
•Cornflour - ¼ cup
•Salt to taste
•Baking powder - ½ tsp
•Oil for deep frying

INSTRUCTIONS

•Take chicken, 1 tblsp peri peri spice mix, butter milk, lemon juice and salt and mix well. Leave to marinate for 30 mins.

•Take flour, cornflour, 2 tblps peri peri spice mix, baking powder and salt. Mix well.

•Take chicken and coat in the flour mix.

•Heat oil for deep frying. Drop in chicken and fry for 5 mins. Drain it.

•Now heat oil again and drop chicken in and fry for another 3 to 4 mins. Sprinkle spice mix on it and toss well.

•Serve.
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#chickenfry #juicychicken #chicken65 #crispychicken #chickenfry #zingyzest #golgappagirl #hungry_sisters_exploring by @siscookbook

150

31

6 years ago

Sweeten your day with the best donuts at @flurysindia Trust me, they’re worth every bite! 😋

#donuts #flury #fluryslove by @siscookbook

9

0

2 years ago

I have the fondest memories of enjoying fruit custard on every special occasion growing up. This dessert is rich and creamy, and very easy to make! Also, when there's milk, vanilla, and fruits in a dessert, what is not to love?

INGREDIENTS

1 apple

1 orange

1 cup of cubed ripe pineapple

1 small banana

1 pomegranate

1/4 cup of glazed cherries

1/4 cup of chopped cashew nuts

1/4 cup water

2 tbsp sugar

For Custard Sauce:

2 cups of milk

3 tbsp of vanilla custard powder

3 tbsp of sugar

INSTRUCTIONS

1. Add the custard powder to 1/4 cup milk, mix well, and set aside.

2. Bring the rest of the milk to boil and add sugar.

3. Slowly add the custard mixture and continue to cook until thick - about 5-7 mins.

4. Remove from fire, cool completely, and refrigerate.

5. Cook the 1/4 cup water + 2 tbsp sugar for about 3-4 mins until the syrup thickens a bit. 6. It doesn't need to be one-string, etc.

7. Remove from heat and set aside.

8. Chop the pineapple into small cubes and shred the dates into small pieces.

9. Add these to the hot syrup, mix well, cool completely, and refrigerate.

10. An hour before you need to serve the fruit custard, cut the other fruits into small pieces, cube the cherries, chop the nuts and add to the pineapple-date mixture.

11. Mix well and refrigerate until you need to serve.

12. To serve: add 1/2 cup of the fruit salad to a bowl and top off with 1/2 cup chilled custard sauce.

ramadan #ramadanrecipes #fruitcustard
Allahumma Barik ❤️ by @siscookbook

16

2

3 years ago

Today I am sharing my way of preparing bread pocket with chicken filling. You can serve this snack for your iftar parties or as your evening snack.

INGREDIENTS

Bread Slices - 10

Egg - 3-4

Bread Crumbs -;1 cup

Chicken - 150 gram

Chilly powder - 2 tspn

Onion - 2 small(chopped)

Ginger Garlic Paste - 1 1/2 tspn

Capsicum - 1 small(chopped)

Carrot - 1 big (nicely chopped)

Green chilly - 1 (chopped)

Coriander Leaves - 2 tbspn(chopped)

Turmeric powder - 1/4 tspn

Garam Masala - 1/2 tspn

Pepper powder - 1/2 tspn

Salt to taste

Tomato Sauce - 1/2 tbspn

Mayonnaise as required

Oil for frying

INTRODUCTION

1. Marinate chicken pieces with salt and chilly powder. Fry the marinated chicken pieces in oil(shallow fry). Remove the fried chicken from the oil, shred it and keep it aside.

2. Saute the chopped onion in the same oil that we used for frying the chicken. Add Ginger garlic paste, chopped green chillies, chopped carrot and saute well.

3. Then add Chopped capsicum mix well, add turmeric powder, garam masala powder, pepper powder, required salt and chopped coriander leaves, mix everything well. Add shredded chicken and saute everything well. Finally add tomato sauce and mix well. Chicken filling is ready for the bread pocket.

4. Cut all bread slices into round shape with a bottle cap or round shape cookie cutter. You can use the remaining bread pieces for making the bread crumbs.

5. Put one bread disc over another and take together then dip in beaten egg and roll out in bread crumbs. With 10 bread slices we can make 5 thick bread discs. Heat oil and shallow fry each bread disc and transfer it to a kitchen tissue to remove the excess oil.

6. Cut each fried bread disc into half and there will be a pocket on each. Spread some mayonnaise in side each pockets nad keep it aside. Then fill it with our chicken filling that we already prepared. You can also drizzle little mayonnaise over the pockets. Serve with tomato sauce.

#ramadan #ramadaniftar #breadpockets by @siscookbook

19

2

3 years ago

Haleem is kind of complicated and a long process to make, but honestly it's totally worth it!

INGREDIENTS

To cook Chicken

1/2 Kilo Boneless Chicken

4 tbsp Ghee

1/2 cup Cashew Nuts

1/4 cup Almonds

10 - 15 Pistachios

2 inches Cinnamon Stick

1 Black cardamom

4 Cardamoms

5 Cloves

1 tsp Pepper

1 tsp Black Stone Flower

1 tsp Black Cumin

1 tsp Tailed Pepper (kebab cheeni)

1 cup Sliced Onions

6 Green Chillies

2 tsp Ginger Garlic Paste

1/4 tsp Turmeric

1 tsp Coriander Powder

1.5 tsp Mirchi

1/2 tsp Roasted Cumin Seeds Powder

1/2 tsp Pepper Powder

1/2 cup Whisked Curd

Chopped Green Coriander – Small bunch

Chopped Mint Leaves – Small bunch

750 ml Water

For dry fruits paste

Roasted Cashew Nuts - Some

Roasted Almonds

Roasted Pistachios

1/2 cup Curd

Lentils to be soaked

1/3 cup Wheat Rava

1 tbsp Raw Bengal Gram

1 tsp Red Gram

1 1/2 tbsp Oats/Barley

1 tsp Green Gram

1 tbsp Rice

Water

1 tbsp Urad dal

1 tsp sesame

For Haleem

1 cup Water

1/4 cup Milk

2 tbsp Dry Rose Petals

1/4 cup Chopped Mint Leaves

1/4 cup Chopped Green Coriander

1.5 tbsp Garam Masala

1/3 cup Ghee

1 cup Fried Chopped Onions

Cashew Nuts, Almond Paste

Paste of soaked Grams/lentils

INSTRUCTIONS
1. Soak all the various kind of Grams for four hours.

2. Make a smooth paste of the soaked Grams.

3. Melt Ghee in a cooker and roast Cashew Nuts, Almonds and Pistachios until they turn golden.

4. In the same Ghee, add the Garam Masala ingredients and fry for 30 seconds. Then add the sliced Onions and fry until golden.

5. Add the Ginger Garlic Paste and Chicken and fry on a high flame for 3 minutes until the raw taste is gone.

6. Then add the rest of the Spices, Mint Leaves. Green Coriander and Curd and cook for another 2 minutes. Then pour some Water, cover the cooker and cook to 5-6 whistles on a medium flame.

7. Mash the cooked Chicken into a smooth paste with a ladle.

8. Take some of the roasted Cashew Nuts, Almonds and Pistachios, add Curd and make a smooth paste.

9. Take a thick-bottomed vessel and pour Ghee. Add the ground Grams and some Water and cook until the mixture thickens. Keep stirring so that there are no lumps. This takes at least 15 minutes. by @siscookbook

14

5

3 years ago

These Shami Kebabs are one of the most liked Indian snacks at our home. You will not only love eating it, but also enjoy cooking this snack, Once you take a bite, you will want to have it more and more.

Ingredients

•500 g lamb (or mutton/ goat meat) boneless chunks

•½ cup chana dal washed and soaked in water for 2-4 hours

•1 tsp red chilli powder

•½ tsp turmeric powder

•1 tbsp coriander seed powder

•1 tbsp shahi jeera caraway seeds

•1 tbsp black peppercorns

•1 inch cinnamon stick

•3-4 cardamom pods

•3-4 cloves

•1 blade javitri mace

•2-3 bay leaves

•4-5 dried red chillis

•1½ tbsp ginger garlic paste

•¼ cup onions sliced

•2 tbsp coriander leaves finely chopped

•2 tbsp mint leaves finely chopped

•2 tbsp chillis finely chopped

•2 tbsp mustard oil

•2 tbsp ghee

•2-3 tbsp chaat masala

•¼ cup oil for frying

•salt to taste

Instructions

1. In a pressure cooker add all the ingredients along with ¾ cup water - except the chaat masala, ghee, chillis, mint and coriander leaves. Cook over medium high flame until the dal and the meat are completely cooked (mine took 20 minutes)

2. Once done, remover from flame and let the pressure in the cooker subside. Open the lid (discard the bay leaves) and cook off any water left, on high heat, stirring continuously. 3. This lamb-chana dal mixture has to be very dry, otherwise your kebabs will break while frying

4. Remove the dried this in a mixing bowl. With a help of a spatula, mash the dal and the meat, until well combined - keep breaking the lamb/mutton chunks and mix well

5. Add the ghee, chillis, mint and coriander leaves. Check for salt and adjust if needed. 6. Divide the kebab mixture into 12 -14 equal portions

7. Form each of them into a ball and then gently flatten them out to shape them like patties. Pinch and seal any cracks. Keep the shaped kebabs refrigerated for 15-20 minutes

8. In a frying pan, heat the oil over medium heat and fry each of them until golden brown, all over. Remove on absorbent kitchen towels. 9. Serve your yummy shami kebabs, drizzled with the chaat masala along with with a chutneys of your choice. Enjoy!

#ramadan #shamikebab #kebabs #kebab #ramadan #ramadanrecipes by @siscookbook

16

3

3 years ago

Chicken Cutlets. Perfect for Ramadan and evening snacks / starter for all the chicken lovers out there.

INGREDIENTS FOR CHICKEN CUTLET

Oil - 1 tblspn

Onions / Spring Onions - 1 medium size chopped finely

Ginger Garlic Paste - 1 tsp

Green Chilli - 1 chopped finely

Chilli Powder - 1 tsp

Coriander Powder / Malli Podi - 1 tsp

Turmeric Powder / Manjal Podi - ½ tsp

Cumin Powder / Jeera Podi - 1 tsp

Garam Masala Powder - 1 tsp

Chicken Mince - 300 grams

Boiled Potato - 1 large

Salt to taste

Coriander Leaves - 3 tblspn finely chopped

Lemon Juice a squeeze

All Purpose Flour / Maida - 3 tblspn

Breadcrumbs - 2 tblspn+ as needed for coating

Oil for Shallow frying

HOW TO MAKE CHICKEN CUTLET

1. Heat oil in a pan and add in onions, saute till golden.

2. Add in ginger garlic paste and green chillies. Saute for a min.

3. Season in the salt and spice powders. Mix well.

4. Add in chicken mince and cook till the mince turns golden.

5. Take boiled potatoes in a bowl and mash it roughly. Add the mince and mix well.

6. Add in 2 tbsp of breadcrumbs and mix well.

7. Take small portion from it and shape it into a pattice.

8. Mix flour with water to a runny liquid, dip the pattice in the mix and coat it in breadcrumbs.

9. Heat oil for shallow frying, drop the cutlet in hot oil and fry till golden on both sides. 10. Drain and set aside.

10. Serve with ketchup.

#chickencutlets #chickenrecipe #chicken #ramadan #ramadanrecipes #iftar #iftari #ramadan #ramadanfood #ramadankareem #ramadanrecipes #ramadanmubarak #ramadanvibes #ramadhan #food #foodie #ramadandecorations #ramadangifts #desserts #ramadannights #iftar #cake #fasting #cuisine #cuisinemarocaine #ramadandecor #decoration #eid by @siscookbook

10

2

3 years ago

Aloo Kofta is a yummy dish of shallow fried cutlets of paneer & potato in a rich and creamy mild gravy. Onions, tomatoes & cashews together create a melt in the mouth buttery texture. The dish is fit for royals and is perfect to celebrate festivals & special occassions.

Ingredients

Potato, boiled, peeled and mashed 1 cup
Red chilly powder, lal mirch 1/4 teaspoon
Green chilly 2
Cardamom green powder, choti elaichi 1/4 teaspoon
Cumin powder, zeera 1/4 teaspoon
Salt to taste
Mava/khoya/dry milk 3 tbsp
Raisins, kishmish 1 tbsp
Dry mango powder 1/4 teaspoon

Ingredients for Curry:

Onion 1 chopped, 2 for boiling
Tomato 2
Almond 10-12
Bay leaf 2
Fennel seeds, saunf 1/2 teaspoon
Shah zeera 1/2 teaspoon
Cloves 3
Red chilly powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1/2 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Cream 3 tbsp
Fenugreek leaves, kasoori methi 1/2 teaspoon
Ginger-garlic paste 1 teaspoon

Method:
1. Take a bowl, add mashed potatoes, green chilly, mango powder, cardamom green powder, cumin powder, red chilly powder, corn flour and salt. Mix it well. Divide the mixture into 8 equal portions.

2. Take another bowl and add mava and chopped raisins, mix it well. Take one portion of the mixture and put the Mava filling in it.

3. Roll it with your palms to make the patties shape or balls shape. Heat the wok with oil and deep fry it on low to medium flame till golden and crisp.

4. Fry 3-4 at a time. I fried in two batches. Take out the fried patties on a tissue paper to get rid of extra oil.

5. Keep it aside. Take the tomato, diced onion and cashew nuts in another bowl along with a glass of water and boil it for 5-7 minutes. Switch off the flame. Drain the water, let the mixture cool completely. Peel off the skin of tomato.

6. Take the boiled mixture in a grinder and grind it to make the fine paste.

7. Heat the wok with 4 tbsp oil and saute with onion. Then add bay leaf, fennel seeds, shah jeera and cloves. Fry it till onions are light golden in the color.

8. Then add ginger-garlic paste, saute for 1 more minutes, now add ground tomato-onion paste. by @siscookbook

15

5

3 years ago

When you're craving a savoury bite, Veg Bao Buns make for an easy, wholesome snack, lunch or dinner, ready in just minutes. Fresh veggies are tossed in a month-watering, cheesy marinara sauce which is delicately stuffed into Bao Buns.
@prasuma_official

#foodie #instafood #foodphotography #foodstagram #yummy #foodblogger #foodlover #instagood #love #delicious #healthyfood #homemade #dinner #photooftheday #foodies #restaurant #cooking #lunch #picoftheday #bhfyp #foodpics #instagram #healthy #chef #lunch #dinner #baobuns #pizza #vegpizzabaobuns #prasumabaobuns by @siscookbook

7

0

3 years ago

Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India.

INGREDIENTS

MTR Gulab Jamun Mix – 1 Pack (I used 250 gms)

Sugar – 3 cups

Water – 3 cups

Warm Milk – Less than 1/2 cup

Oil – to deep fry

Crushed Cardamom – 1 tsp ( optional)

METHOD

1. Start by making sugar syrup. In a Pot take sugar and water.

2. Boil it till the sugar dissolves.

3. Add Crushed Cardamom to sugar syrup if adding.

4. Switch of the flame. Do not cover the pot as it creates condensation which dilutes the sugar syrup.

5. On a wide plate pour the contents out of the MTR mix packet.

6. Break any lumps if any. Add milk little by little and combine to a single mass. It should not be sticky and dry. If it’s dry add little more milk. If it’s sticky add little more flour.

7. Make small balls without cracks from the combined mass of dough.

8. Cover it in a plate or cloth. If not the dough will become dry.

9. Heat oil to deep fry in a pan.

10. When the oil is hot enough add the balls slowly in batches.

11. Cook on medium flame. Turn the jamuns gently using a slotted spoon. Try not to break it.

12. When it is dark golden brown remove using a slotted spoon and drop in sugar syrup.

13. Repeat till all the jamuns are fried.

14. Let it soak for a minimum of 2 hours to overnight.

15. Serve.

#gulabjamun #foodie #food #indianfood #foodphotography #sweets #indiansweets #foodporn #foodblogger #dessert #rasmalai #rasgulla #sweet #jalebi #mithai #foodstagram #ladoo #bhfyp #sweettooth #instafood #samosa #laddu #foodlover #yummy #panipuri #homemade #kachori #makananindia #snackindia by @siscookbook

11

2

3 years ago