Saturday, 21 December 2019

Kabuli Pulao Recipe

Kabuli Pulao is a lamb and rice dish that is made in the Northwest of Pakistan and in Afghanistan. This easy yet super delicious recipe is made with very simple ingredients with tender and soft cooked meat.

It is the perfect mellow food for kids to eat and best served with yogurt. Unlike it’s cousin, biryani, Kabuli Pulao is not spicy and has a less competing flavors going on while being equally yummy.

For the video recipe check below.

Sometimes spelled qabuli palao or palaw.

  • 1 cup (280g) Laila Extra Long Basmati Rice
  • 3 cups (850ml) water
  • 700g mutton, cubes
  • 4 garlic cloves
  • 1 inch ginger
  • 1 small onion
  • 1 small onion, sliced
  • 1/3 cup vegetable oil
  • 1 bay leaf, 
  • 2 black cardamoms, 
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2-1/2 tsp salt
  • 1/2 tsp garam masala
  • 1 tsp ground black pepper
  • 1/4 cup raisins
  • 1 medium carrot shredded

  1. In a heavy-bottomed pot over medium flame add mutton cubes, 4 garlic cloves, 1 inch ginger, 1 onion, 1 bay leaf, 2 black cardamoms, 1 tsp dried coriander seeds, 1 tsp salt and 850 ml water. Cover with the lid and let boil for 45-55 minutes or until the meat is completely tender.
  2. Once the meat is soft turn off the heat. Remove and transfer cooked mutton in a bowl and set aside.
  3. Strain the mutton broth in large bowl and reserve.
  4. In a large bowl, wash and drain Laila's Basmati rice in 2 or 3 changes of water.
  5. Heat up 1/3 cup vegetable oil in a heavy pot over medium high heat and cook the shredded carrots for 2-3 minutes. Add in 1/4 cup of raisins and cook for an additional minute. Then transfer carrots and raisins on a plate and set aside.
  6. In the hot oil add in sliced onion and saute for 2-3 minutes or until slightly brown. Add cooked mutton, 1 tsp cumin seeds, 1-1/2 tsp salt, 1 tsp ground black pepper and 1/2 tsp garam masala. Stir well over high heat for 3-5 minutes or until the meat is nice and brown.
  7. Once browned pour in the reserved mutton stock. As soon as the liquid starts boiling add in the washed rice.
  8. Cover with the lid and boil until the rice is 75% done, about 10-15 minutes.
  9. Add the reserved carrots and raisins on top of the meat and rice. Cover pot with a tight lid.
  10. Let steam for 5-7 minutes on low heat.
  11. Serve warm.


Saturday, 18 May 2019

Chicken Bread Rolls | Ramadan Recipe

  • 3 medium size potatoes, boiled and mashed
  • (500g)1 chicken breast, diced
  • 1 small size onion, chopped
  • 1 garlic clove, minced
  • 1 tsp salt
  • 2 tsp tandoori masala mix powder
  • 2 tbsp yogurt
  • 1/2 tsp cumin powder
  • salt to taste
  • 1 tsp dried coriander seeds, crushed
  • 3 tbsp oil
  • breadcrumbs as needed
  • 2 eggs, beaten
  • 12 bread slices


Saturday, 11 May 2019

Triangle Aloo Kabab | Ramadan Recipes 2019


  • 500g potatoes, boiled & grated 
  • 1 tsp salt or taste 1
  • 1 onion, chopped 
  • 1 green chilli, chopped 
  • 1 - ½ tsp coriander seeds, crushed 
  • 1 tsp cumin powder 
  • 1/4 tsp garam masala 
  • 1/2 tsp chaat masala 
  • ½ tsp paprika powder 
  • ½ cup cheddar cheese, grated 
  • 1 cup all-purpose flour or as required 
  • 2 eggs whisked 
  • 1 cup breadcrumbs or as required 
  • cooking oil for frying 


  1. In bowl add potatoes, salt, green chilli, paprika powder, cheddar cheese, onion, coriander seeds, cumin powder, garam masala and chaat masala mix well & set aside. 
  2. On tray, place cling film and add both prepared potatoes mixture. 
  3. With a spatula spread potato mixture evenly. 
  4. Cover with cling film and freeze for 2 hours. 
  5. Can be store in freezer for up to 1-2 weeks. 
  6. Cut into triangular shape with the help of the knife. 
  7. Now coat in all-purpose flour then dip into beaten eggs and coat in breadcrumbs. 
  8. In frying pan, heat cooking oil and fry on low flame for 3-5 minutes or until golden brown.

Tuesday, 7 May 2019

Ultimate Refreshing Drinks for Ramadan | Drink Ideas for Iftar

With Ramadan finally here, it's time to share some drinks with refreshing ingredients to help you beat the heat and fill you with a burst of new flavour. Here are 3 ultimate refreshing drinks for Ramadan which are perfect to make for Iftar guests.

Serving: 3 people
Pink Citrus Drink
  • 4 tbsp sugar
  • 600 ml soda water
  • 4 tbsp lemon juice
  • few mint
  • pinch of salt
  • ice cubes
  • sliced lemons
  • few mint

Serving: 3 people
Green Lemonade Mojito
  • 4 tbsp cucumber juice
  • 4 tbsp lime juice
  • 3 tbsp sugar
  • 3 tbsp cardamon syrup
  • 600 ml sparkling water
  • handful of mint
  • ice cubes
  • few mint
  • sliced of lines
  • sliced cucumber

Serving: 3 people
Kiwi Lemon Mocktail
  • 2 kiwi
  • 1 cup sparkling water
  • 250 ml soda water
  • 3 - 4 tbsp honey / sugar
  • 1 lemon (fresh juice)
  • 1/4 tsp cumin powder
  • 1/4 tsp salt
  • iced cubes 
  • 4 - 5 mint leaves
  • 1 strawberry chopped

Saturday, 4 May 2019

Keema Puffs | Ramadan Recipes 2019

  • 3 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup of a mixed diced red and green bell pepper
  • 500g minced beef 
  • 1 tsp of salt
  • 1/2 tsp of chaat masala
  • 1/2 tsp of coriander powder
  • 1/2 tsp red chilli powder 
  • 1/4 tsp garam masala
  • 1 tbsp of soy sauce
  • 1/2 cup of water
  • 2 hard boiled eggs
  • 2 puff pastry sheets
  • 2 egg yolks, beaten (egg wash)
  • some black sesame seeds


  1. To prepare the stuffing in a wok add 3 tbsp oil. Once hot add in chopped onion and fry for few minutes until translucent and quite soft. 
  2. Next add chopped garlic, mixed diced red and green bell pepper and stir fry everything
  3. well again for 2-3 minutes.
  4. After that add minced beef and stir fry well until it starts turning into a light brown colour
  5. For seasoning add salt, chaat masala, coriander powder, red chilli powder, garam masala and
  6. Mix everything well and then add 1/2 cup of water, give a good stir then cover with it's lead 
  7. and let simmer on low heat for at least 25 minutes or until the meat is soft.
  8. After that uncover and turn heat straight to high. Keep stir frying everything until all the moist is gone (this will take about 15-20 minutes) You'll know it's done when the meat is dry and has turn into a dark brown colour. 
  9. Once done remove from heat and set aside.
  10. Roll out puff pastry sheets, place a generous amount of keema in the centre of the puff pastry. On top add egg slices, some grated cheddar cheese and mozzarella cheese.
  11. With a sharp knife make some long slits on the bottom side of the puff pastry.
  12. Once that's done pull the top part of the puff pastry over the keema so that it's covering the stuffing.
  13. Then pull the slits over it so that keema is well sealed (Watch video to see how).
  14. Brush the top with egg wash and sprinkle some sesame seeds.
  15. Bake in a pre-heated oven over 220 degree C for 20-25 minutes or until golden brown.
  16. Let rest 10 minutes before slicing and serving!


Tuesday, 30 April 2019

Iced Turmeric Latte Ramadan Drinks Recipe

Tired of the same old lassi and milkshakes? Try this iced turmeric latte recipe for refreshing drink that's a little bit different than usual. This is a healthy cold drink option for those who are fasting during Ramadan and it will keep you fresh during this warm weather.

Iced Turmeric Latte Recipe

INGREDIENTS:Serves: 1 person

  • 1 cup almond milk
  • 2 tbsp maple syrup
  • 1/2 tsp turmeric powder
  • pinch of black pepper
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1 cup chilled coconut milk
  • 2-3 tbsp maple syrup
  • few ice cubes


To create the turmeric mixture, in a jug with lid, pour almond milk, maple syrup (or sweetener to your liking), turmeric powder, pinch of black pepper, cinnamon powder and cardamon powder. Shake until everything is well combined and set aside.

For the base take a glass and add ice cubes, chilled coconut milk and maple syrup (or sweetener of your choice) and stir well. Pour in the turmeric mixture for an ombré effect and stir before drinking.

Saturday, 27 April 2019

Masala Egg Puffs | Ramadan Recipes 2019

  • 3 tbsp oil
  • 1 medium size onion, sliced
  • 2 medium size tomatoes, diced
  • 1 red chilli, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp crushed coriander seeds
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder 
  • 1/2 tsp salt or to taste
  • 1 puff pastry sheet
  • 3 hard boiled egg, cut into half 
  • 2 egg yolks, beaten
  • sesame seeds, as needed

  1. In a frying pan over medium high heat add vegetable oil. Once hot add in onion, fry until the onion is translucent and slightly brown. Stir fry occasionally to prevent it fro burning. 
  2. Next add diced tomatoes and chopped red chilli. Fry it for 1-2 minutes.
  3. For seasoning add turmeric powder, crushed coriander seeds, garam masala, cumin powder and salt. 
  4. Mix everything well. Turn the heat to low and cover the pan with it's lead for about 5
    minutes until the tomato and onion are soft.
    Then stir and cook it for another 1-2 minutes and then add 3 peeled, hard boiled eggs cut into half.
    Turn off and set it aside.
  5. Roll out the puff pastry sheet and cut it into 6 equals squares.
  6. Spoon about a tablespoon of the masala mix to the center of each pastry square and place one half of a hard boiled egg on top.
  7. Fold one corner of the pastry square to the centre on top of the egg; repeating this on all four of the corners. 
  8. After that I beat egg yolks. Brush egg yolk on top of each puff pastry and top it with black sesame seeds.
  9. Place your egg puffs on a baking sheet and bake the in a pre-heated oven for 25 - 30 minutes or golden brown.
  10. Serve with favourite sauce.


Tuesday, 23 April 2019

Tandoori Cheese Sticks | Ramadan Recipes 2019

  • 80g Red Leicester cheese, grated
  • 80g Cheddar cheese, grated
  • 80g Double Gloucester cheese, grated
  • 80g Wensleydale with cranberry cheese, grated
  • 2 tbsp tandoori masala powder
  • 180g cream cheese
  • spring rolls wrappers
  • 3 tbsp plain flour
  • 4 tbsp water

  • In a bowl combine together all grated cheese, cream cheese and tandoori masala. Mix well until wll combined.  Spread and flatten out into a 1 cm thick rectangle shape. Cover and freeze for 3-4 hours.  After that cut into small sticks (about 24 sticks).
  • In a bowl combine flour and water. Mix until a sticky and thick paste is obtained. Se aside.
  • Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
  • Place one frozen cheese stick on the middle of the wrapper.
  • Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length.
  • Wet the pointed edge of the wrapper with a dab of the flour paste to completely seal. Repeat with the remaining mixture.(for proper way, see video). 
  • Heat the cooking oil in a deep fryer. Deep fry the cheese sticks for 6-7 minutes or until golden brown.
  • Remove from the deep fryer and let the excess oil drip.
  • Transfer to a serving plate. Serve with sweet and sour sauce .
  • Share and Enjoy!


Tuesday, 16 April 2019

Tandoori Chicken Cheese Balls | Ramadan Recipes

  • 500g minced chicken
  • 1 medium size onion, chopped
  • 1 green chilli, chopped
  • 1 tsp coriander seeds, crushed
  • 2 tsp tandoori masala powder
  • 1/4 cup fresh coriander leaves, chopped
  • 1 tsp salt or to taste
  • 1/2 cup mozzarella cheese cut into cubes
  • 2 eggs, beaten
  • all purpose flour as needed
  • golden breadcrumbs as needed
  • oil for frying

  1. In a large bowl combine minced chicken, onion, green chili, coriander seeds, tandoori masala, coriander leaves and salt. Mix well until well combined.
  2. Take about 1-2 tbsp of the mixed meat and flatten it out on your palm.
  3. In the middle place a cube of mozzarella cheese and roll into a ball.
  4. Repeat process with the rest of the meat.
  5. Coat each chicken balls first in flour, egg and then breadcrumbs.
  6. Heat oil in a deep frying pan over medium flame.
  7. Fry for chicken balls for 10-13 minutes over medium flame of until golden brown.
  8. Enjoy warm with favourite sauce


Tuesday, 9 April 2019

Chinese Pakora Recipe | Ramadan Recipes 2019

  • 1 cup (160 g) white cabbage, sliced
  • 1 tsp carom seeds/ajwain
  • 1 red chilli, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 medium onion, sliced
  • 1 tbsp spring onion, sliced
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 1 tsp salt or to taste
  • 1/4 tsp red food colour
  • 1 tsp coriander seeds, crushed
  • 1/4 tsp chaat masala
  • 1/2 cup gram flour/besan (add more if needed)

Mix everything well until well mixed. 

Tuesday, 2 April 2019

Nandos Peri Peri Chicken Recipe | Copycat Recipe

Nandos Peri-Peri Chicken Recipes

  • 1 yellow bell pepper, diced
  • 2-3 piri-piri chillies aka bird's eye chilli
  • 4 cloves garlic
  • 1 tbsp lemon zest
  • 2 tsp salt
  • 1 tbsp paprika powder
  • 1 lemon's fresh juice 
  • 1/2 cup white vinegar
  • 1/4 cup vegetable oil
  • a handful of thyme leaves
  • a full chicken with skin

  1. In a food processor add red onions, bell pepper, piri-piri chillies, cloves garlic, lemon zest, salt, paprika powder, thyme leaves and juice of a fresh lemon. Process well until every thing is well combined.
  2. After that pour in white vinegar and vegetable oil. Blend well.
  3. Pour the marinade over the chicken and massage well. Marinate the chicken for at least 4 hours or better over night.
  4. Place the chicken this in a baking tray with a few thyme leaves. 
  5. Cover it with foil making sure it's properly secure.
  6. Bake in the oven for 1 hour at max temperature or until the chicken is nice and tender.
  7. After an hour remove chicken from the oven and remove foil. (the chicken should have released a lot of water )
  8. Drain the chicken, separate any liquid from the chicken and set aside.
  9. Brush the top of the chicken with some oil and put it back in the oven uncovered for another 15-20 minutes or until the top of the chicken nice and golden brown and crisp.
  10. Enjoy warm with Nandos sauce! -----> Click HERE for Nandos Sauce Recipe


Tuesday, 26 March 2019

Nandos Peri Peri Sauce | Homemade Piri Piri Hot Sauce

Nandos Peri Peri Sauce Recipe

  • 1 small red onion, diced
  • 1 yellow bell pepper, diced
  • 2-3 piri-piri chilies aka bird's eye chili
  • 4 cloves garlic
  • 1 tbsp lemon zest
  • 2 tsp salt
  • 1 tbsp paprika powder
  • 1 lemon's fresh juice 
  • 1/2 cup white vinegar
  • 1/4 cup vegetable oil

In a food processor add red onions, bell pepper, piri-piri chilies, cloves garlic, lemon zest, salt, paprika powder and juice of a fresh lemon. Process well until every thing is well combined.

After that pour in white vinegar and vegetable oil. Blend well.

Pour the mixture in a pot. Heat over high flame until it starts boiling. Once boiling turn the heat to low and let it simmer for 20-25 minutes or until the mixture has reduced to half.

After 25 minutes remove from heat and let cool for at least 15 minutes. 
Next blend the prepared mixture in the food processor until it turns slightly light in colour and the sauce is nice, runny and smooth. 


Tuesday, 19 March 2019

Rigatoni Cheesy Pasta Pie | Pasta Bake

Rigatoni Cheesy Pasta Pie Recipe

  • 500 g rigatoni pasta
  • 1 tsp salt
  • 500 g minced beef
  • 3 tbsp oil
  • 3 garlic cloves
  • 1 large onion, chopped
  • 1 canned tomato
  • 60 g chestnut mushrooms, chopped
  • 1/2 cup passata
  • 1/4 cup water
  • 1 tbsp ketchup
  • 2 tsp Italian seasoning
  • 1-1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cheddar cheese
  • 1/2 tsp red chilli powder
  • 1 triangle cheese
Bechamel Sauce:
  • 50 g unsalted butter
  • 50 g cheddar cheese, grated
  • 1/4 tsp salt
  • black pepper as needed
  • 1-1/2 tbsp plain flour 
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup cheddar cheese, grated
  • 1 cup mozzarella cheese, grated


Sunday, 10 March 2019

Tikka Masala Pizza Fries | Glorious Cheese Fries

This pizza fries topped with chicken tikka and cheese is always what comes to my mind whenever I crave fries. It's filling and delicious, the perfect snack for kids and family. It's also super quick and easy to make so check out the recipe down below.

Tikka Masala Pizza Fries Recipe

  • 650 g frozen fries
  • 250 g boneless chicken cubes
  • 1 tbsp chicken tikka masala mix
  • 1 tbsp yogurt
  • 1 tbsp oil
  • 1/4 tsp paprika powder
  • 3 single cheddar slices
  • 1 cup grated mozzarella cheese
  • salt to taste
  • ground black pepper as needed
  • paprika powder as needed
  • sprinkle of dried basil leaves
  • sprinkle of dried oregano leaves


Cut boneless chicken into cubes then add 1 tbsp tikka masala mix and 1 tbsp of yogurt. Combine well.

In a pan add a bit of oil and add the boneless chicken tikka. Fry on medium heat for 2-3 minutes, keep stirring until it starts changing colour.

Cover the pan and lower the flame. Cook for another few minutes to soften the chicken.

When the chicken has released its water remove the lid and fry well on high heat until liquid has disappeared. 

Add paprika powder for extra colour and stir well. Remove from heat and set aside.

Cook frozen fries on Airfryer for 15 minutes at maximum temperature.

In a tray add layer of fries (salted and seasoned), add 3 slices of cheddar cheese and top with a handful of grated mozzarella cheese.

Add a layer of chicken masala then add dried basil and oregano leaves

Bake in preheated oven for 10-15 minutes or until cheese is all melted.

Enjoy while warm.


Monday, 11 February 2019

Traditional Falafel Recipe | Healthy Recipe

Falafel is a deep-fried ball or a flat shaped patty made from ground chickpeas, herbs, onion and spices.

Ultra crispy on the outside, moist and fluffy on the inside, everybody loves them. The best part is breaking open the golden brown balls to reveal the dazzling green insides!

  • 450 g dried chickpeas
  • cold water for soaking
  • 1/2 cup fresh coriander leaves or parsley
  • 1 small red onion, diced
  • 1 tsp coriander seeds, crushed
  • 2 tsp cumin powder
  • 1/4 tsp black pepper, ground
  • 1/4 tsp red chilli powder
  • 4 garlic cloves
  • 1-1/2 tbsp plain flour or gram/chickpea flour
  • 2 tsp salt or to taste
  • 1/3 cup water
  • oil for frying


Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight or for at least 24 hours. They will double in size as they soak.

Drain and rinse the chickpeas/garbanzo beans well.

In a food processor add in all the ingredients except the water. (Add chickpeas, coriander leaves, red onion, flour, red chilli powder, salt, cumin powder, coriander seeds and black pepper).

NOTE: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.

Pulse all ingredients together until a coarse meal forms. Add 1/3 cup of water and blend well. Periodically scrape the sides of the processor and push the mixture down the sides.

NOTE: adding a bit of water will prevent the falafel from turning hard after frying.

Process till the mixture is somewhere between the texture of couscous and a paste. Don't over process as you don't want it turning into hummus!

The mixture should hold up it's shape.

Once the mixture reaches the desired consistency, pour it out into a bowl. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Form falafel mixture into round balls or patties shape using wet hands or a falafel scoop. I usually use about 1 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.

Fill a skillet with vegetable oil. Use enough oil for deep frying.
Heat the oil slowly over medium heat. Once hot fry the falafels in batches of 5-6 at a time till golden brown on both sides.

If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.

Once fried let them drain on paper towels. Serve the falafels fresh and hot; you can serve them with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.

If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture.

If your falafel is too hard/too crunchy on the outside, there are three possible reasons:
1) you didn't process the mixture enough, return the chickpea mixture to the processor to make it more paste-like. 
2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
3) You didn't add water.


Sunday, 3 February 2019

4 Flavours Bubble Tea (Original, Matcha, Raspberry, Lychee)

If you haven't tried a boba tea, you've been missing out. This bubble tea is originally from Taiwan, but has seen success in the global market and is now popular in many countries, and the UK is no exception.

There are so many flavours to try, and whenever I go to Manchester city centre I never miss the chance to buy a refreshing bubble tea drink. To be honest I've been obsessed with these delicious milky, tea drinks which drove me to make one at home. I actually went a bit overboard and ended up making 4 different flavours (Original, Matcha, Raspberry, Lychee). Making these bubble drinks were so fun and I can't wait for my readers to try these out and enjoy them at home!

Bubble Tea Recipe


To make Tapioca Pearls:
  • 1 cup black tapioca pearls
  • 4 cups water for boiling
  • 4 tbsp brown sugar

Original Boba Milk Tea
  • 3-4 tbsp tapioca pearls
  • 250 ml chilled black tea
  • 2 tsp sweetened condensed milk
  • 125 ml soy milk
  • ice cubes as needed

Matcha Boba Milk Tea
  • 3-4 tbsp tapioca pearls
  • 250 ml chilled green tea
  • 2 tsp sweetened condensed milk
  • 125 ml soy milk
  • ice cubes as needed

Raspberry Boba Milk Tea
  • 3-4 tbsp tapioca pearls
  • 250 ml chilled raspberry tea
  • 2 tsp sweetened condensed milk
  • 125 ml soy milk
  • ice cubes as needed

Lychee/Arbutus Boba Ice Tea
  • 3-4 tbsp tapioca pearls
  • 250 ml lychee/arbutus light syrup
  • 2 tsp sugar syrup
  • 125 ml black tea
  • ice cubes as needed



In a pot add water and pour tapioca pearls. Boil for 5-6 minutes. Lower the heat half way though the cooking process. You'll know they're done when the pearls start floating and rise on the top of the water.

Check the tapioca, they should be chewy and gummy. If still hard in the middle cook for another 1 or 2 minutes.

Once done. Scoop the tapioca and transfer in a bowl.

Add brown sugar to give sweetness to the tapioca pearls. You can use any other sugar substitute of your liking such as honey, syrups etc. 

Mix well until sugar is melted, you should have a syrupy consistency. Set aside at room temperature.


  1. Brew some traditional black tea 
  2. Brew a good quality green tea
  3. Brew a some raspberry tea
Let the tea rest in the hot water for at least 5-6 minutes to get a more concentrated tea as this will be diluted with milk afterwards. Let cool completely before using.


Sunday, 20 January 2019

Nacho Cheese Sauce | Cinema-Style Nacho Cheese

Whenever I go to the cinemas, I always order a nice plate of nacho cheese because they're crunchy, cheesy and just the perfect thing to have when watching a movie (well except for popcorn of course!) So when I planned a movie night at our place and invited my sisters, I decided to make this nacho cheese sauce just like the once I get at the cinemas!

Nacho Cheese Sauce Recipe

  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 350 ml whole milk
  • 150 g mature cheddar cheese, grated
  • 150 g red Leicester cheese, grated
  • a pinch of salt
  • 1/4 tsp red chilli powder
  • 1/4 tsp ground black pepper


Melt some butter in a non stick pot over medium heat.

Once the butter is fully melted, add in 2 tbsp of all purpose flour. Mix together until it forms a smooth yellow paste.

Once it's all bubbly add in the milk gradually and stir well. Turn the heat all the way to high and bring to boil or until it becomes thick.

Once the mixture has thickened add grated cheddar cheese (if not available other cheese will work except mozzarella cheese).

Add red Leicester cheese (this will give the perfect yellow-orange colour). If the sauce is too thick, add a bit more milk.

Once everything is well combined and melted, you will end up with a smooth sauce. Now add in the a pinch of salt, paprika powder and some freshly ground black pepper. 

Mix well. Remove the sauce from the heat and pour it in a serving bowl.

Serve with some tortilla chips and enjoy while still warm!


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