Nidolicious

I’ve missed the winters and soups 😍
Here is my desi-fied version of Chinese Chicken Corn soup...follow it to the dot and its gonna be smashing!

Ingredients:
- 1/2 cup Chicken Mince (because I’m too lazy to shred it)
- 1 cup chopped (not pureed) tinned corn (chop this in the food processor for 2-3 seconds)
- 1/4 cup soy sauce (please use kikkoman, suree or anything not local 😂)
- 1/8th cup (1/4th ka half) chinese chili sauce. (Shangrila or anything local works here)
- 1/2 tsp black pepper
- 1 tbsp ginger garlic paste
- Salt to taste
- Cornstarch to thicken
- 2 eggs
- Spring onions to garnish (optional)

Heat up some oil (1 tbsp) and add ginger garlic paste to it. Brown it and add the chicken mince. Then cook it for a minute break up the mince Add 1/4 cup of water and add the corn.

Now add 2 L of water to this and bring it to a boil. Add the seasonings which are soy sauce, chilli sauce and pepper.

Beat two eggs and add it to the soup. Bring it to a boil and thicken with a cornstarch slurry. Adjust salt by tasting. Add spring onions, mix in and serve!

Namkeen Mutton Roast

A super simple and no fuss way to roast some mutton. This is a very authentic KPK mutton roast recipe.
Try this on eid. You will definitely not be disappointed.

I have started a weekly series including our kids where they choose three ingredients and we have to make something with that.
My first guest for the ‘The Kids Menu’ is .m.khan , she has whipped up the most tempting cookies for this episode.
Have a look at what our kids chose and what we cooked for them :)
Thank you Anisa for being a part of this 🤗🤗🤗

Can you believe this bread has no sort of flour...?!?

The main ingredients of this bread are peanut butter and eggs! Yes, its that simple and easy to whip up. A great alternative to regular bread if you are on a keto / low carb diet as well.

I made a lot of this bread during lockdown when I couldn’t find flour in the market because I think peanut butter was not a priority for people during those days 😂

Korokke (Japanese Croquettes)

Korokke is the Japanese name for potato croquettes. The outside of Korokke gives a wonderful “Crunch!” as you bite into it... the inside is a smooth mashed potato with the perfect balance of beef mince and vegetables.


You will need:
- 500g beef keema
- 2 kg potatoes (boiled and mashed)
- 1 big bell pepper (or u can use three different colors)
- 1/4 cup green onion
1/2 cup shredded carrots
2 tbsp soy sauce
1 tsp garlic powder
1 tsp white pepper
1/2 tsp black pepper
1 egg
Mozzarella cheese cut into cubes (1/2 cup)

For coating:
2 eggs (add salt in eggs)
1 cup maida
2 cups breadcrumbs

Fry the keema and break it apart. Add the soy sauce, garlic powder, black and white pepper and cook till its dry. Add the vegetables and cook for 5 mins then turn off the flame.

Cool down the mixture and add it to the potatoes. Mix well and check salt. If u want it more spicy, feel free to add more pepper. Traditionally, its not spicy.

When you are shaping the croquettes, add cheese in the center. This is optional, if you dont feel like it, skip it. While coating, do it in this order > maida > egg > breadcrumbs.

Fry on a medium high flame. No need to dee fry. Shallow frying is also fine. You can freeze these after coating to use at a later day!

The first time I had these was at a fast food chain here and I was totally blown away by the combination. The rice buns were so satisfying and delicious!

These burgers have teriyaki chicken with a sriracha mayo sauce. The recipe consists of only 4 ingredients:
1. Chicken
2. Teriyaki Sauce
3. Rice
4. Sriracha Mayo