Sadiyah Roomi
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Sadiyah Roomi

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Recipe Blog

Customized Decorative Cookies, best for celebrations

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Hello guys,

Welcome back to my recipe blog, Today I’m sharing this lovely and scrumptious selection of cookies recipe which is the best for customized cookie boxes for any celebration or bake sale or to simply have a round for your home.

In this recipe, I’m going to show you how to make one simple basic dough and then transform it into a unique style and unique flavours.

This is the way how we work in professional kitchens, creating a variety of cookies in different styles and flavours with a simple basic dough.

So let’s get started.

Ingredients

  1. Butter – 150g
  2. Icing sugar – 100g
  3. Egg yolk – 1
  4. Milk powder – 12g
  5. Vanilla essence – 1 tsp
  6. Almond essence
  7. Flour – 200g
  8. Coco powder – 2 tsp
  9. Almonds – (chopped) 1 tbsp
  10. Walnuts – (chopped)  1 tbsp
  11. Pistachio (chopped)
  12. Cumin seeds – 1 tsp
  13. Grated coconut – 1 tbsp
  14. Chocolate chips – 1 tbsp
  15. Green colour –  2 drops or as required
  16. Red food colour – 2 drops or as required
  17. Melted chocolate and sprinkles for decoration

Instruction

  • In a bowl, add sieved all-purpose flour, salt, and milk powder well & set aside
  • Take another bowl, add butter and icing sugar, and beat well until light fluffy for around 4-5 minutes approximately.
  • Add egg yolk with vanilla essence and beat again until well combined.
  • Now add all dry ingredients & mix well with the help of a spatula or mix with your hand until you get a crumbly dough.
  • Divide the batter equally into 3 bowls.
  •  For chocolate dough, add cocoa powder, and coffee powder & mix until well combined, transfer the batter to a piping bag, you can use the star nozzle here and pipe on a baking tray to make biscuits. Fill the centre with melted chocolate.
  • Transfer plain biscuit dough to a piping bag and drop it on a baking tray to make a biscuit shape. Fill the centre with cherry jam.
  • Take 1 tbsp of plain biscuit dough, cut in a square shape, give egg wash and coat with almonds Or coat with desiccated coconut Or you can add pistachios in the dough mixture with a few drops of green colour and mix well
  • In a small ball, add 4 tbsp. chocolate biscuit dough, add chocolate chips and mix well.
  • Take 2 tbsp of the plain dough mixture, add a few 2 drops of red food colour, mix well and cut with a cookie cutter, you can give it any shape you like.

Baking:

  • Bake in preheated oven at 170 C for 15 minutes (both grill on).
  • Take out the tray and let the cookies cool completely for around 15 mins before removing them from the tray.
  • Store in an air-tight container

Baking without Oven:

  • In pot, add 1 pack of salt, place steamer stand/wire rack (minimum 2“high) and preheat on a medium flame for 10-15 minutes.
  • Place prepared biscuits tray, cover and bake in a pot on a medium flame for 15-20 minutes.

Decorate the cookies with melted chocolates and sprinkles or the way you like. Share a snap of your customized decorative cookies with me. I would love to see your creative ideas.

Happy Baking!

 

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Recipe Blog

Degi Beef/Mutton Biryani (Pakistani Recipe)

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Hello friends,

I again welcome you to my recipe blog. This time I’m up with a scrumptious and mouth-numbing recipe and that’s the Degi Biryani recipe, authentic Pakistani-style biryani.

I have tried so many biryani recipes but this is the best recipe I’ve ever come across or you can say the closest one to “Shadiyon wali Biryani”. A must say!

If you are a true biryani lover means you always have some space for biryani then you must give it a try.

Bonus Tip:

Here I’m sharing the complete procedure of how to assemble the layers to get that final look of degi biryani.

Lets move to the recipe.

Ingredients

  • Beef/Mutton 1 kg
  • Tail (Oil) 1/3 cup or as required + 3 tbsp
  • Dahi (Yogurt) 1/2 Cup + 3 tbsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Kuti Lal mirch ( crushed red chilli) 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Safaid Zeera (white cumin seeds) 1tbsp
  • Dhania powder (Coriander powder) 1  1/2 tbsp
  • Long (Cloves) 6
  • Badiyan k Phool (Star anise)4
  • Taiz part (Bay leaves) 3
  • Badi ilaichi (Black cardamom) 3
  • Choti ilaichi (Green cardamom) 4
  • Kali Mirch (Whole black peppercorn) 10 – 12
  • Dar chini ( cinnamon) powder 1/2 tsp
  • Long (Cloves) powder 1/2 tsp
  • Badi ilaichi (black cardamom powder) 1/2 tsp
  • Choti ilaichi ( green cardamom powder) 1/2 tsp
  • Adrak lehsan (Ginger garlic paste) 2 tbsp
  • Timatar (tomatoes) 4+2 sliced
  • Hari Mirch (Green chilli) paste 1 tbsp
  • Hari Mirch (Green chillies)  4-5
  • Pyaz (Onion) fried – 2 large
  • Podina (Mint leaves) chopped 3 tbsp
  • Hara dhania (Fresh coriander) chopped 3 tbsp
  • Lemon sliced 1 large
  • Water 2 cups + 1/2 cup
  • Aloo (potatoes) boiled 2 medium-sized
  • Chicken powder 1 tbsp
  • Zarda rang ( orange food colour) 1 tsp
  • Kewra essence 1/2 tsp or zafrani kewra 1 tbsp
  • Chat masala 1 tbsp
  • Garam masala (allspice) powder 1/2 tsp
  • Chawal Sela (Rice Sela) 1 kg

Directions:

In a bowl add beef, 1/2 cup yoghurt, turmeric powder, red chilli powder, salt, coriander powder, cumin seeds, ginger garlic paste, green chilli paste, kewra essence, 4 tomatoes, all whole spices and all powdered spices.  Marinate the beef for 1 hour or overnight.

In a pot add water and bring it to a boil. Add in salt, 3 tbsp oil and rice and let it cook until ¾ done (approx.  7 – 8 minutes), take out 1 cup of boiled rice water and set aside, then strain the rest of the water.

In a pot, add cooking oil and introduce marinated beef and stir fry for 2-3 minutes.

Add 2 cups of water, cover & cook on low flame for 45 minutes or until meat is soft and tender.

Remove the lid and cook on high flame until oil separates. Now turn the flame off.

Add 1/2 cup water and simmer for a minute.

In a separate bowl, combine the brown onion with, green chillies, 2 tomatoes (sliced), lemon ( sliced), chat masala powder, and garam masala powder.  Spread evenly on the meat qorma.

In another bowl, add yoghurt, ready-made biryani masala, food colour, and 1/2 tsp of ginger garlic paste, mix well and spread this mixture evenly on meat qorma as well.

Add the layer of boiled potatoes now.

Now on top spread boiled rice, cover & steam, and cook on high flame for 3 to 4 minutes then open the lid and pour the remaining rice water evenly on the rice, cover and cook again on low flame for 8-10 minutes or until the rice is done and flavours meld.

Mix the biryani and serve with raita and Pakistani salad

If you try this super yummy recipe,  don’t forget to get a picture and share it with me on my Instagram @sadiyahroomi so I can see how inspired and creative you’ll get with my recipes.

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Discover and Experience

Cleveland Pickle Fest

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Cleveland Pickle Fest

 Sat Sep 17, 2022, from 9:00 pm to Sep 18, 2022, 04:00 am
(Pakistan Standard Time)

Mall B | Downtown Cleveland

In the first year, the event attracted greater than 16,000 to Downtown Cleveland. It included pickle companies, food trucks, restaurants, pickle items, and pickle beer. Pickle fans loved many one-of-a-kind flavours of pickles, pickles on a stick,  pizza, pickle candy, and even pickle ice cream.

 

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Discover and Experience

Let’s check out 2nd Karachi International Salonniere 2022 Powered by National Foods

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Hello Friends,

I’m Sadiyah and I again welcome you to my blog.

Let me take you to a prestigious and engaging event and that is the 2nd  Karachi international Salonniere, held on 26th and 27th August 2022 at Ramada Plaza Karachi Hotel, Karachi.

 

The event was Powered by National Foods, organized by the Karachi Chefs Association, Karachi Institute of Culinary Arts, and Endorsed by the World Association of Chef’s Society.

This magnificent event captured the interest of the culinary community all over the country by providing them with a unique opportunity for showcasing their culinary skills and chef talent and boosting tourism.

I was invited there and loved to capture every moment.

The event showcased the talent and skills of culinary trainees and graduates in the real-time competitive arena.

Professional and Young chefs from the hotel industry and culinary institutes from all over Pakistan participated in the competition.

The workplace-based training was promoted through this event by many National and International Chefs. The training session was much interactive and the enthusiasm of the students was remarkable throughout the session.

Judges from Sri Lanka, Azarbaijan, South Africa and Iran attended the event along with our national Judges.

Winners were selected by the jury,  Medals and certificates of participation were distributed among the winners and participants.

Such events play a vital role in the culinary field, they constantly raise the standards of culinary excellence.

From professional to young chefs, compete and showcase their talent. The best way for all culinarians to hone their skills is to place their craft to test competitively.

There are many other benefits as well to taking part in a culinary competition

  • Chefs get experience in practicing, planning and developing new dishes in a challenging environment. This helps to develop their confidence, especially among young chefs.
  • Competitions promote self-discipline in chefs and enhance their cooking skills by competing with their peers.
  • Chefs build networks by interacting with other participants which gives them a broader exposure to the culinary world.

Being there was a great honour for me, thanks for the invite National Foods Team

 

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Recipe Blog

Chicken Mushroom Sandwiches (quick recipes)

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Ingredients

  • Bread slice – 4 (remove the corners)
  • Cabbage – 2 tbsp finely chopped
  • Carrot – 2 tbsp finely chopped
  • Cucumber- 1 tbsp finely chopped
  • Chicken boiled or Hot dog – 2 tbsp chopped
  • Mushrooms – 1 tbsp boiled and chopped
  • Egg – 1/2 boiled and chopped
  • lettuce – few leaves
  • Mayonnaise – 2 & 1/2tbsp
  • Butter – 1 tbsp
  • Liquid cheese – 1 tbsp
  • Black and white pepper 1/2 tsp
  • Sugar 1 tsp

    Direction:

  1. Boil chicken with salt and pepper (to taste), and shred it.
  2. Saute hotdogs in 1 tsp of olive oil, then roughly chop it and keep it aside.
  3. Repeat the same procedure with eggs and mushrooms.
  4. finely chop all vegetables.
  5. Strain the water of vegetables and combine all meat and chopped vegetables in a bowl including egg and mushrooms
  6. Now combine, mayonnaise, cheese and butter in a bowl, add seasoning and mix everything.
  7. Spread around 1 tbsp or more of this mixture on a single piece of bread, top with lettuce and cover with another bread slice.
  8. Repeat this process and make 6 to 7 sandwiches.
  9. Cut them in 2 halves.
  10. Serve with tea or coffee.

If you try this super easy Pizza plate recipe,  don’t forget to get a picture and share it with me on my Instagram @sadiyahroomi so I can see how inspired and creative you’ll get with my recipes.

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Recipe Blog

Punjabi Chicken Karhai ( quick recipe)

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Ingredients

1 Kg chicken to 7 tomatoes-chopped

3 – 4 whole German green chillies- diamond cut

1/2 tsp crushed black peppercorn
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt OR according to taste.
1/2 tsp garam masala powder
1/2 cup oil OR as required
1 tbsp garlic paste
1 tbsp ginger paste
1 medium size ginger piece
1 small ginger piece julienne cut for garnishing
1 tbsp cumin seeds – crushed
2 tbsp butter
1 tbsp Cilantro leaves (optional)
2 tbsp Fenugreek leaves (leveled)

Instruction

  1. Crush a medium-sized piece of ginger with cumin seeds.
  2. Heat 1/2 cup oil, introduce german green chillies and above-mentioned ginger and cumin, and fry on medium heat only for a min, Add in sliced green chillies.
  3. Then remove the chilly pieces and add the chicken and Ginger garlic paste, cover the lid and fry for 2 mins
  4. Now Add tomatoes, red chilli powder, black peppercorn (crushed), turmeric powder and salt. Cover the lid and cook til the chicken gets tender.
  5. Now add fenugreek leaves, and fry till oil separates.
  6. Add butter on top.
  7. Now add some water if you want little gravy.
  8.  Cover and let it simmer for 2 minutes then garnish with all spice powder, fried green chillies, ginger ( julienne) and coriander leaves.
  9. Serve hot with Naan or Kulcha

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Recipe Blog

Pizza plate

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Some recipes don’t need #yummy, they just have awesomeness in every ingredient added.

Hi, I’m Sadiyah and I again welcome you with an amazing, super easy and mouth-numbing recipe and yes that’s Pizza Plate.

A delicious scratch-made Pizza plate with simple toppings that everyone will love!

For dough
Flour 2 cups
Salt 1 tsp
Olive oil 1 tbsp
Yeast 1 tbsp
Warm water 1/4 cup
Sugar 1 tsp

For Topping
Boneless cubed chicken
Mozzarella and cheddar cheese
Toppings of your own choice

For Pizza Sauce my way

  • 1 can (28-ounces) of whole peeled tomatoes, in juice
  • 1 small white or sweet onion, finely diced and minced
  • 1 clove of garlic, peeled and minced
  • 3 to 4 fresh basil leaves
  • 1 teaspoon dried oregano
  • Pinch of salt
  • Pinch of fresh ground black pepper
  • Pinch sugar, optional
  • 2 tablespoons olive oil, to saute
  • 1 tbsp white vinegar

Let’s make it!

  1. Empty the contents of the tomato can into a mixing bowl and coarsely crush the tomatoes with a fork, leaving them just a little chunky.
  2. In a heavy bottom 2-quart sauce pot, add the olive oil, over a medium-high flame and heat it a little.
  3. Add the onions and saute until slightly translucent. Add the garlic and saute for about half a minute, you don’t need to cook it.
  4. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer.
  5. Season with salt and pepper, to taste, and add the fresh basil and oregano and sugar.
  6. Simmer on a low flame, stirring often for about 5 to 6 minutes. If not used right away, cool down and store in an airtight container in the refrigerator for up to 1 week.
  7. Marinate chicken cubes with black pepper, chat masala, vinegar, salt, soy sauce, all spice powder and some yoghurt.
  8. fry 1 clove of garlic in some oil, introduce marinated chicken in it and cook until tender.
  9. Knead the dough, and let it rise for 1 hour or 1 and 1/2 hours, depending on your climate.
  10. Then roll it and place it in a rectangular baking sheet pan.
  11. Make the edges and let it rise again for half hour. Don’t forget to cover with a damp cloth.
  12. Then brush the sauce gently on top, and add your favourite vegetables and meat.
  13. Cover the top with cheese, I like to Combine mozzarella And cheddar cheese with a mixture of oil and butter with little crushed garlic in it.
  14. Sprinkle some oregano on top, and a pinch of crushed red chilli
  15. Brush the edges with the remaining oil n butter mixture.
  16. Bake at 180C for 20 mins.

If you try this super easy Pizza plate recipe,  don’t forget to get a picture and share it with me on my Instagram @sadiyahroomi so I can see how inspired and creative you’ll get with my recipes.

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Review Time

FOOD BLOGGING! – Reviewing Bombay Biryani by National foods

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FOOD BLOG – Reviewed Bombay Biryani    (Karachi Khaas) by National foods

I don’t agree when somebody says that I’m not a foodie. What I believe is that everyone has some likes and dislikes depending on their mood and certainly there is something that you can devour anytime. Similarly, if I tell you about my go-to food then it is Biryani! Needless to say.

Biryani is a famous dish with many variations and origins. It has its roots in Persia, India, and the surrounding nations which had been invaded by Mughals.

This dish is made of rice and meat, cooked collectively in a spiced aromatic broth, historically made with lamb or chicken. However, these days it is also made with other meats like beef, shrimp, fish and vegetables depending on your taste and mood.

In this post, I will be reviewing Bombay Biryani (Karachi Khaas) by National foods.

Being a chef and a culinary professional, I keep trying to create new recipes related to various cuisines as this has constantly been my first-class hobby. I love purchasing food magazines, recipe-e-books, cookbooks, admiring the food styling pictures and reading anecdotes (if any). My ardour for studying cookbooks led me to write food reviews.

Biryani Sunday is a weekly ritual at my home. Usually, I remain in and prepare Biryani for lunch. Do you know the form of biryani I’m talking about is Degi Biryani I cook with homemade spices?

Last Sunday after a long hectic week, I just walked to my neighborhood grocery store, where I discovered Bombay Biryani masala (Karachi Khaas) by National foods. The picture on the packet was much alluring and that time was enough for me to drool over. Without any single thought, I grabbed that Bombay Biryani masala Packet and decided to give it a try.

The procedure of making biryani is so simple and hassle-free. No excessive or tedious steps are included that don’t make any contribution to enhancing flavours and the final result is delectable and impressive.

This is a three-step procedure.

  • Making the Gravy or Beef Curry for biryani

I simply followed the directions mentioned on the packaging which were not superfluous and the best part was, significantly less ingredients were used.

  • Parboil the rice

In a separate pot, bring the water to a boil and parboil the rice, set aside. I used long grain basmati rice as mentioned in the recipe. However, you may use Sela rice for this as well. My personal preference is using sela rice for making biryani.

  • Putting on Dum

Combine all together the Gravy (Beef Curry) and rice for final steam (Dum). Layer all of the masala at the bottom of the pan and then rice on top. Add the ending touches.

Allow steam to develop, then decrease the heat, cook for another 5 to 10 minutes on flame, and let the flavors meld.

Viola!

What makes a biryani stand apart is the slow `dum’ cooking technique (steaming the dish in a vessel),” says Chopra, who hosts a show ‘Northern Flavours’ on some tv channel.

“Biryani is a complex mix of spices, meat, rice and flavours which are layered and the stronger flavours rise from the bottom and travel to the top,” he added.

Lo and Behold!

An authentic Bombay biryani recipe with simple, easy-to-follow steps. This recipe is a complete guideline to make delicious Pakistani-flavored Biryani. The ratio and quantity of ingredients is perfect to make 1 to 1.5 kg biryani. The quantity of rice can be adjusted.

Note: These are my preferred ratios. Feel free to increase the rice by 1/2 cup if you prefer more rice and less gravy.

With an all-new branding recently dubbed ” Karachi Khaas”, Bombay Biryani by National foods is certain to draw the attention of any Biryani lover.

Does the Biriyani keep the slogan?

What makes it that special 〈Khaas〉?

Well as per my observation, the majority of people living in Karachi love spicy, masalay dar biryani. So yes this biryani is definitely upto that level.

As per my taste, I found it a little bit spicy but not hot as ‘Killer Lava Hot Spicy’. What I call ‘Spicy’, anyone else would possibly call mild… and ‘Super Duper Mega Spicy’, maybe less or more to someone. So, it all depends on your taste buds and how you find something.

Making biryani from scratch can be a time-consuming effort but with National’s Bombay Biryani mix, you will be indulging in Degi-style biryani without the extra hassle. The recipe is an epitome of spices and herbs that give the most flavour and warmth with every grain of rice.

If you are a true lover of flavoursome, exotic, desi Karachi Style biryani then yes this biryani is definitely for you. Perfectly “Khaas” to satisfy your desi degi biryani craving within an hour. Tested for perfection!

What happens when you put your heart and soul to make every dish to its perfection and winning customers by satisfying their needs for more than 5 decades?

You become LEGENDARY.

The above statement best suits National foods. A pioneer of a multicategory food company in Pakistan that brought the idea of clean and healthy food to life by reducing time in the kitchen. It has been persistently served since 1970 and is loved across boundaries.

Every recipe here has been cautiously prepared under the supervision of an experts’ panel and exceeded down from era to generation.

National foods products are reachable globally so all those biryani lovers, residing abroad, who crave that aromatic, scrumptious desi biryani, can now make it at home.

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Recipe Blog

Crispy Delicious Dry Chilli Beef

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Crispy, Delicious Dry Chilli Beef

Hi,

I'm Sadiyah, welcome back to my recipe blog. Here you are going to get some scrumptious family-friendly recipes.

Crispy dry chilli beef is my favourite Chinese dish that is easy to make.Thin and crispy just like you get at the restaurant. I love to have those crispy craggly edges with a nice piece of beef steak sliced, all covered in a scrumptious sweet chili sauce and we're going to get that crisp without deep frying the meat.

  • 360 g Sirloin steal (approx 3 thin steak)
  • 1 med egg (approx 50grams)
  • 4-5 tbsp cornflourur
  • 1/4 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 4 tbsp sesame oil
  • 1 med onion (thinly sliced)
  • 1 red chilli
  • 1 tsp ginger (chopped)
  • 3-4  garlic (chopped)
  • 2 tbsp Vinegar
  • 3 tbsp dark soy
  • 2 tbsp tomato puree
  • 5-6 tbsp caster sugar
  • 3 tbsp Tomato Ketchup
  • 2 tbsp chilli sauce (I use sweet one (Thai – Style))

  1. Place the beef strips in a bowl and introduce the egg. Mix to coat the strips in the egg.

  2. Add the corn flour, each salt and pepper and white pepper.

  3. Mix all together to coat the strips. It will be a sticky mixture.

  4. Heat the oil in a skillet or wok over a high flame until very hot.

  5. You might need to work in two batches, so when the oil is hot, add in half of the meat strips, a strip at a time – and fry thoroughly.

  6. Fry on high flame until golden brown and crispy. Don’t stir he meat so often as this reduces the quantity of crispiness you want. Fry the meat for around 5 or 6 minutes to crisp up.

  7. Using a spider strainer or any straining spoon, remove the meat from the frying pan and place onto a paper towel to soak the extra oil.

  8. Repeat the same procedure with the next batch.

  9. In the same pan, add another 1/2 tbsp oil then add the sliced onion on medium flame and cook for 2 minutes until slightly softened.

  1. Add in the finely chopped chilli, 1 tsp chopped ginger and three chopped cloves of garlic and cook for 30 seconds.

  2. Now add in the vinegar, soy sauce, tomato puree, sugar, tomato ketchup and sweet chilli sauce to the pan.

  3. Turn up the heat and boil for a couple of minutes to reduce the sauce.

  4. Add the beef back in, and stir for 1-2 minutes to smother the beef in sauces.

  5. Serve with steamed rice, garlic rice or noodles.

  • Note:
    Slicing the steak
    It’s easier to cut the meat into any shape if you place it in the freezer for 30 minutes or li’l more. For thinly cut the steak into strips try this tip to firm it up a little.
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