Blog

• Difficulty Level: Easy / Everyday Cooking
• Prep Time: 15 Minutes
• Cooking Time: 15 Minutes
• Servings: 3 People

---

🛒 Ingredients (Azaa)

🥔🥕 Potatoes, Peas, & Carrots

• Quantity: 2 Cups total (diced evenly into small cubes)

🧅 Onion (Piyaz)

• Quantity: 1 Medium (finely chopped)

🍅 Tomato (Tamatar)

• Quantity: 1 Large (chopped)

🌿 Cumin Seeds (Zeera)

• Quantity: 1 Teaspoon

🟡 Turmeric Powder (Haldi)

• Quantity: ½ Teaspoon

🌶️ Red Chilli Powder

• Quantity: 1 Teaspoon

🧂 Salt (Namak)

• Quantity: 1 Teaspoon

🛢️ Oil

• Quantity: 3 Tablespoons

---

👩‍🍳 Step-by-Step Instructions

Step 1: Flavor the Oil

Heat 3 tablespoons Oil in a pot. Add 1 teaspoon Cumin Seeds and let them crackle. Add the chopped onion and fry for 3 minutes until soft and translucent (not brown).

Step 2: Cook Base Masala

Add the chopped tomato, Salt, Turmeric Powder, and Red Chilli Powder. Splash 2 tablespoons of water and cook for 3 minutes until the tomato breaks down into a soft paste.

Step 3: Coat the Veggies

Add your 2 cups of mixed vegetables into the masala pot. Stir-fry them well on medium heat for 2 minutes to coat them with the dry spices.

Step 4: Steam Cook (Dum)

Pour in ¼ cup of water, turn the heat to the lowest setting, and cover the pot tightly with a lid. Let the vegetables cook in their own steam for 10-12 minutes until the potatoes are tender.

Step 5: Finish

Remove the lid. If there is excess liquid left, burn it on high flame for 1 minute. Garnish with fresh coriander and serve warm with hot rotis.

---

💡 Pro Tip For Your App Users

Tip: Cutting all your vegetables into equal, uniform small sizes ensures they all cook completely through at the exact same time without turning mushy!

• Difficulty Level: Easy / Beginner Friendly
• Prep Time: 10 Minutes
• Cooking Time: 25 Minutes
• Servings: 4 People

---

🛒 Ingredients (Azaa)

🥛 Whole Milk (Khula Doodh)

• Quantity: 1 Litre

🍚 Basmati Rice

• Quantity: ¼ Cup (soaked for 30 minutes)

🍬 Sugar (Cheeni)

• Quantity: ½ Cup (adjust to taste)

🌿 Cardamom Powder (Elaichi)

• Quantity: ½ Teaspoon

🌰 Almond Slices (Badam)

• Quantity: 2 Tablespoons

---

👩‍🍳 Step-by-Step Instructions

Step 1: Crush Rice grains

Drain the water from your soaked ¼ cup Basmati Rice. Use your hands to crush the wet grains into small, broken bits (or pulse quickly in a blender for just 2 seconds).

Step 2: Boil Milk Base

In a deep, heavy-bottomed pot, pour 1 litre of Whole Milk. Add ½ teaspoon Cardamom Powder and bring the milk to a rolling boil on medium heat.

Step 3: Slow Simmer Rice

Once boiling, drop the crushed rice grains into the milk. Turn the heat down to low. Let it cook slowly for 15-20 minutes, stirring every 2 minutes so the rice doesn’t stick to the bottom.

Step 4: Add Sugar

Once the rice turns incredibly soft and thickens the milk, add ½ cup Sugar. Cook for another 5 minutes while stirring. The kheer will turn glossy as the sugar melts and cooks through.

Step 5: Chill

Turn off the heat. Pour the hot pudding into serving bowls. Top with almond slices. Let it cool to room temperature, then chill in the fridge for 2 hours before serving cold!

---

💡 Pro Tip For Your App Users

Tip: Kheer thickens up dramatically as it cools down in the refrigerator. Turn off your stove when it is still slightly runny like a creamy soup, rather than paste-like!

• Difficulty Level: Easy / Beginner Friendly
• Prep Time: 10 Minutes
• Cooking Time: 20 Minutes
• Servings: 3-4 People

---

🛒 Ingredients (Azaa)

🍗 Chicken with Bone

• Quantity: 250g (breast piece works well)

🌽 Sweet Corn (Can)

• Quantity: ½ Cup (crushed or whole)

🌾 Corn Flour / Cornstarch

• Quantity: 4 Tablespoons (mixed with ½ cup water)

🥚 Egg (Anda)

• Quantity: 1 (whisked thoroughly)

🧂⚫ Salt & Black Pepper

• Quantity: 1 Teaspoon each

🍶 Soy Sauce & Vinegar

• Quantity: For serving

---

👩‍🍳 Step-by-Step Instructions

Step 1: Extract Chicken Stock

In a large pot, add 250g chicken, 5 cups of water, and 1 teaspoon salt. Boil on medium heat for 15 minutes until the chicken meat is completely tender.

Step 2: Shred Chicken

Take the chicken out of the boiling stock. Let it cool down, separate the meat from the bones, and shred the chicken into thin threads using two forks. Discard bones.

Step 3: Combine Base

Add the shredded chicken threads and ½ cup sweet corn back into the boiling stock pot. Let it simmer for 2 minutes on medium heat.

Step 4: Thickening Slurry

Turn heat to medium. Slowly pour in the corn flour mixture with one hand while stirring the soup continuously with your other hand to avoid lumps. Boil for 2 minutes until thick.

Step 5: Add Egg Ribbon

Turn the stove to low heat. Slowly drizzle the whisked egg into the hot soup in a very thin stream. Wait 10 seconds, then stir gently to form beautiful white egg ribbons. Season with black pepper.

---

💡 Pro Tip For Your App Users

Tip: For a deeply rich aroma, boil the chicken along with one small clove of garlic, then discard the garlic clove before adding the corn and corn flour!

• Difficulty Level: Easy / Snack Time Favorite
• Prep Time: 10 Minutes
• Cooking Time: 10 Minutes
• Servings: 3 People

---

🛒 Ingredients (Azaa)

🌾 Besan (Gram Flour)

• Quantity: 1.5 Cups

🧅 Onion (Piyaz)

• Quantity: 2 Large (sliced very thinly lengthwise)

🧂 Salt (Namak)

• Quantity: 1 Teaspoon

🌿 Crushed Coriander Seeds

• Quantity: 1 Tablespoon

🌶️ Red Chilli Powder

• Quantity: 1 Teaspoon

💧 Water

• Quantity: Approx. ¼ Cup

🛢️ Oil

• Quantity: For deep frying

---

👩‍🍳 Step-by-Step Instructions

Step 1: Mix Dry Spices

In a wide bowl, combine 1.5 cups Besan, Salt, Red Chilli Powder, and Crushed Coriander Seeds. Mix them dry using a spoon.

Step 2: Toss Onions

Add the thinly sliced onions into the dry seasoned besan bowl. Use your dry fingers to toss the onions and break up their layers so they get covered in flour.

Step 3: Add Water Sparingly

Crucial Step: Sprinkle water just a few tablespoons at a time and mix with your hand. The batter must be thick, tight, and clinging tightly to the onion slices. It should not be runny!

Step 4: Drop in Hot Oil

Heat oil for deep frying in a wok on medium-high heat. Drop small, uneven, loose clumps of the onion-besan mix directly into the hot oil using your fingers.

Step 5: Fry Till Crispy

Do not touch them for the first 1 minute. Then, flip them over and fry for 3-4 minutes until they turn a deep golden-brown shade and look intensely crunchy. Drain on paper towels and serve with tea.

---

💡 Pro Tip For Your App Users

Tip: Crushing the whole coriander seeds roughly between your palms before adding them to the flour is the secret to getting that authentic bazaar-style bakery aroma!

• Difficulty Level: Super Easy / No-Cook Assembly
• Prep Time: 15 Minutes
• Cooking Time: 0 Minutes
• Servings: 4 People

---

🛒 Ingredients (Azaa)

🟡 Dry Boondi / Bhallay

• Quantity: 1.5 Cups (store-bought)

🥛 Yogurt (Dahi)

• Quantity: 2 Cups

🍬 Sugar (Cheeni)

• Quantity: 1 Tablespoon

🥔 Boiled Potato (Aloo)

• Quantity: 1 Medium (chopped into cubes)

🧅 Onion (Piyaz)

• Quantity: ½ Cup (sliced thinly)

🌶️ Chaat Masala

• Quantity: 1 Tablespoon

🍘 Crispy Papdi

• Quantity: Crushed for topping

---

👩‍🍳 Step-by-Step Instructions

Step 1: Soak Boondi

Take 1.5 cups of dry store-bought boondi and submerge them in a large bowl of warm water. Let them sit for 15 minutes to swell up and soften completely.

Step 2: Squeeze Water

Take a handful of soaked boondi out of the water, place them between your flat palms, and gently press to squeeze out the excess water without crushing them. Place them into your serving platter.

Step 3: Prepare Yogurt Mix

In another bowl, whisk 2 cups Yogurt along with 1 tablespoon Sugar and 3 tablespoons of water until it forms a glassy, smooth, semi-thick consistency.

Step 4: Assemble Layers

Scatter the chopped boiled potatoes and sliced onions evenly across the bed of soft squeezed boondi in your serving platter.

Step 5: Pour Dressing

Pour the sweet whisked yogurt smoothly over the entire plate until everything is covered. Dust heavily with Chaat Masala and scatter crushed crispy papdi on top right before serving!

---

💡 Pro Tip For Your App Users

Tip: For a beautiful restaurant look, drizzle a few drops of bright green mint chutney and deep red sweet tamarind chutney right on top of the white yogurt layer!

• Difficulty Level: Very Easy
• Prep Time: 5 Minutes
• Cooking Time: 5 Minutes
• Servings: 2 People

---

🛒 Ingredients (Azaa)

🥚 Eggs (Anday)

• Quantity: 3

🧅 Onion (Piyaz)

• Quantity: 1 Medium (finely chopped / omelet cut)

🍅 Tomato (Tamatar)

• Quantity: 1 Small (finely chopped)

🌶️ Green Chilli (Hari Mirch)

• Quantity: 1 (finely chopped)

🌶️ Red Chilli Powder

• Quantity: ½ Teaspoon

🟡 Turmeric Powder (Haldi)

• Quantity: ¼ Teaspoon

🧂 Salt (Namak)

• Quantity: ½ Teaspoon

🛢️ Butter or Oil

• Quantity: 2 Tablespoons

---

👩‍🍳 Step-by-Step Instructions

Step 1: Soften Onions

Heat 2 tablespoons Oil or Butter in a frying pan. Add the chopped onion and fry for 2 minutes on medium heat until soft and clear. Do not let them turn brown.

Step 2: Cook Veggies

Add the chopped tomato and green chilli. Cook for 2 minutes until the tomatoes become soft and blend into the onions.

Step 3: Add Spices

Add Salt, Red Chilli Powder, and Turmeric Powder. Mix quickly for 30 seconds to cook through the raw spices.

Step 4: Crack Eggs

Crack 3 eggs directly into the pan. Turn the heat down to low.

Step 5: Mix Softly

Stir gently every few seconds. Let the eggs cook slowly into soft, moist, creamy curds. Once cooked through but still soft, garnish with coriander and serve with hot parathas!

---

💡 Pro Tip For Your App Users

Tip: Do not overcook the eggs until they get dry and rubbery. Khagina tastes best when it remains slightly moist, fluffy, and tender.

• Difficulty Level: Medium / Beginner Challenger
• Prep Time: 15 Minutes
• Cooking Time: 10 Minutes
• Servings: 2 Parathas

---

🛒 Ingredients (Azaa)

🌾 Wheat Flour Dough (Aata)

• Quantity: 4 Small round balls (Pedas)

🥔 Boiled Potatoes (Uble Aloo)

• Quantity: 2 Medium (mashed smoothly)

🧂 Salt (Namak)

• Quantity: ½ Teaspoon

🌿 Coriander Powder (Dhania)

• Quantity: ½ Teaspoon

🌶️ Chilli Flakes

• Quantity: ½ Teaspoon

🧈 Ghee or Oil

• Quantity: 2 Tablespoons (for frying)

---

👩‍🍳 Step-by-Step Instructions

Step 1: Make Filling

In a bowl, mix the mashed potatoes, Salt, Coriander Powder, and Chilli Flakes together using a fork until completely uniform. Ensure there are no large hard potato lumps.

Step 2: Roll Mini Rotis

Take two small balls of wheat dough. Using a rolling pin, roll them out into two separate flat, equal-sized round circles (about 4 inches wide).

Step 3: Stuff Potato

Place a generous tablespoon of the spiced potato filling right in the center of one rolled dough circle, leaving the outer half-inch edge clean.

Step 4: Seal Edges

Place the second rolled dough circle cleanly over the top of the potato layer. Press down along the edges firmly with your fingers to seal the two dough sheets together tightly.

Step 5: Fry on Tawa

Roll the sealed paratha gently to flatten it slightly more. Place on a hot flat pan (tawa). Cook for 1 minute, flip, apply a teaspoon of Ghee, and fry on medium heat, pressing down until golden patches appear on both sides.

---

💡 Pro Tip For Your App Users

Tip: Ensure the mashed potato filling is completely cooled down to room temperature before stuffing. Warm filling makes the dough wet, causing the paratha to tear open!

• Difficulty Level: Easy / Quick Dessert
• Prep Time: 2 Minutes
• Cooking Time: 10 Minutes
• Servings: 3 People

---

🛒 Ingredients (Azaa)

🌾 Suji (Semolina)

• Quantity: 1 Cup

🍬 Sugar (Cheeni)

• Quantity: 1 Cup

🧈 Ghee or Oil

• Quantity: ½ Cup

💧 Water

• Quantity: 3 Cups

🌿 Green Cardamom (Elaichi)

• Quantity: 3 Pods (crushed)

🌰 Almond Slices (Badam)

• Quantity: For decoration

---

👩‍🍳 Step-by-Step Instructions

Step 1: Melt Sugar

In a pot, combine 3 cups water and 1 cup sugar. Heat it on medium flame just until the sugar dissolves completely. Turn off the flame and keep this warm syrup aside.

Step 2: Roast Suji

In a deep pan, melt ½ cup Ghee. Drop in 3 crushed cardamoms and let them sputter for 5 seconds. Add 1 cup Suji and turn the heat to medium-low.

Step 3: Watch Color

Stir-fry the Suji continuously. It will absorb the ghee and resemble wet sand. Roast for 4-5 minutes until a rich sweet aroma fills the room and the color changes to a light golden hue.

Step 4: Pour Syrup Carefully

Safety First: Turn heat to lowest setting. Slowly pour the warm sugar syrup into the roasted Suji pan while stirring constantly. It will bubble up vigorously.

Step 5: Thicken

Turn heat back to medium. Keep stirring for 2-3 minutes as the Suji quickly absorbs the liquid and starts leaving the sides of the pan cleanly. Turn off heat, cover for 1 minute, then top with almonds and serve!

---

💡 Pro Tip For Your App Users

Tip: The golden rule of perfect classic halwa is the foolproof 1:1:3 ratio. 1 cup Suji, 1 cup Sugar, and 3 cups Water. It comes out perfect every single time!

• Difficulty Level: Super Easy
• Prep Time: 5 Minutes
• Cooking Time: 5 Minutes
• Servings: 2 Sandwiches

---

🛒 Ingredients (Azaa)

🥩 Shami Kababs

• Quantity: 2 (frozen or store-bought)

🍞 Bread Slices

• Quantity: 4

🥚 Egg (Anda)

• Quantity: 1 (beaten for frying)

🥫 Mayonnaise

• Quantity: 2 Tablespoons

🍅 Tomato Ketchup

• Quantity: 2 Tablespoons

🥒 Cucumber (Kheera)

• Quantity: 4–6 Slices

🛢️ Oil

• Quantity: 1 Tablespoon

---

👩‍🍳 Step-by-Step Instructions

Step 1: Fry Kababs

Dip the Shami Kababs completely into the beaten egg. Heat 1 tablespoon oil in a pan and shallow fry the kababs on medium heat for 2 minutes on each side until golden-brown. Remove from pan.

Step 2: Toast Bread

In the same pan, place your 4 bread slices. Toast them lightly for 1 minute until warm and slightly crispy on both sides.

Step 3: Spread Sauces

Lay the toasted bread slices on a clean plate. Apply mayonnaise on two bread slices and tomato ketchup on the other two slices.

Step 4: Mash Kabab

Place one hot fried Shami kabab onto the mayonnaise slice. Using the back of a fork, gently mash and spread the kabab smoothly across the entire slice of bread.

Step 5: Assemble

Place cucumber slices on top of the mashed kabab layer. Cover it with the ketchup-coated bread slice. Press down gently, cut diagonally into triangles, and serve with fries!

---

💡 Pro Tip For Your App Users

Tip: Want to make it extra premium? Slip a processed slice of cheddar cheese or a simple flat fried egg inside the sandwich layers before closing!

• Difficulty Level: Easy / Chinese Lover Special
• Prep Time: 15 Minutes
• Cooking Time: 15 Minutes
• Servings: 3 People

---

🛒 Ingredients (Azaa)

🍗 Boneless Chicken Cubes

• Quantity: 300g

🧄 Garlic (Lehsan)

• Quantity: 1 Tablespoon (finely chopped)

🫑🧅 Capsicum & Onion

• Quantity: ½ Cup each (cut into square pieces)

🍅 Tomato Ketchup

• Quantity: ½ Cup

🌶️ Chilli Garlic Sauce

• Quantity: ¼ Cup

🍶 Soy Sauce

• Quantity: 1 Tablespoon

🍬 Sugar (Cheeni)

• Quantity: 1 Teaspoon

🌾 Corn Flour Paste

• Quantity: 1 Tablespoon (mixed with ¼ cup water)

🛢️ Oil

• Quantity: 3 Tablespoons

---

👩‍🍳 Step-by-Step Instructions

Step 1: Cook Chicken

Heat 3 tablespoons Oil in a pan. Add the boneless chicken cubes directly and stir-fry on high heat for 5-6 minutes until the meat turns golden-white and is fully cooked. Remove the chicken, leaving the oil in the pan.

Step 2: Flash Fry Veggies

In the same oil, add 1 tablespoon chopped garlic and fry for 30 seconds. Drop in the square capsicum and onion pieces and flash fry on high heat for exactly 1 minute.

Step 3: Make Sauce Base

Turn heat down to medium. Add ½ cup Tomato Ketchup, ¼ cup Chilli Garlic Sauce, 1 tablespoon Soy Sauce, and 1 teaspoon Sugar. Mix well until bubbling.

Step 4: Mix Chicken

Toss the cooked chicken cubes back into the glossy sauce mixture. Pour in 1 cup of water and bring the sauce to a gentle boil.

Step 5: Thicken

Slowly pour in the corn flour paste while stirring constantly. Watch the sauce instantly thicken up into a shiny restaurant-style glaze. Serve hot over egg fried rice!

---

💡 Pro Tip For Your App Users

Tip: Do not overcook the onions and capsicum in Step 2. They should stay vibrant, colorful, and crisp to contrast beautifully with the soft chicken cubes!