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Thalassery Mutton Dum Biryani!

Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Friday, July 10, 2015

Coconut Basbousa!

It's the weekend, yaaay!!!! I have so much to look forward bestie is coming from Abu Dhabi to see me...and I am soooper excited!!! The wheels in my head are already running on what to make for her....:) But anyway, I digress...

We are slowly approaching the close of the holy month of Ramadan, but I do not think that Ramadan would be complete, or for that matter my dear friends would never forgive me if I did not post this recipe...after all, it is a classic!

Basbousa is a traditional Middle Eastern dish,  made of semolina, soaked in a special sugar syrup and like I said earlier, extremely popular during Iftars...and Suhours too! The most popular one of the lot, I think, is the almond basbousa, but I've opted for another equally favorite version...the coconut one. Super easy to make, and in fact, it takes all of 30 minutes! So, let's get started shall we?


  • 1 tin condensed milk (I used Nestle)
  • 1/2 cup ghee, softened at roo m temperature
  • 2 cups semolina (rava)
  • 1 teaspoon baking soda
  • 1 cup dessicated coconut 
  • 1 cup water (Warm water would be preferred)
  • 1 tablespoon tahina sauce
  • Grated coconut- For garnish
  • Dry raisins- For garnish (optional)
For the Syrup
  • 1 cup water
  • 1 1/2cups sugar

  • In a bowl, combine all the ingredients except for the tahina sauce.
  • Layer a tablespoon of tahina sauce at the bottom of a baking dish.
  • To this add the coconut mixture and level it out with the back of a spoon.
  • Bake this in an oven, pre heated at 180 degrees for 30-35 minutes or till the top turns out golden brown.
  • Ensure that the basbousa cools completely before cutting into slices.
I got a total of 16 slices depending on the sizes that you cut them into. Do try it out and let me know how it turns out!

Till next time, take care and God Bless!

Saturday, July 4, 2015

Chicken Noodle Biriyani!

Hello darlings!! I have some news to share... I recently started at a new job! It is special, considering that I have been with the same company for 10 years now! I did get emotional when I left, I have to be honest, but then again, change never did any one any harm :)

This dish that I present to you today is something different too. We've had chicken, we've had noodles, and we have had biriyani (most of us any way!), but what happens when you combine the 3 of them together?

I glanced upon this dish by chance, and considering that all my muslim friends out there are looking for different varieties of dishes to break their fast with, I thought I should give this a try! So Safreena, Sherin, Natha, Safeera, Meera aunty and any more people I have missed, this is all for u guys!! Ramadan Kareem once again!!


  • Chicken- 1 kilo- cut into small pieces
  • Noodles- 2 packets (I used Koko, considering all the controversy surrounding Maggi at the moment!)
  • Chicken stock- 1/2 cup (I used 2 Maggi chicken cubes)
  • Turmeric powder- 1/2 teaspoon
  • Red chilly powder- 1 tablespoon
  • Coriander powder- 1 1/2 tablespoon
  • Black pepper powder- 1 teaspoon
  • Curd- 5 tablespoons
  • Ginger garlic paste- 2 teaspoons
  • Onion- 2 medium, sliced thinly
  • Water- 1 cup boiling (enough to boil the chicken)
  • Ghee- 2-3 tablespoons (You can alternatively use olive oil/vegetable oil for a healthier option)
  • Bay leaves- 2
  • Cloves- 2
  • Cardamom seeds- 2
  • Coriander leaves- garnish


  • Boil the chicken with salt and turmeric powder till it cooks through. This should take 20-25 minutes on a medium flame.Once boiled, let it cool and shred the chicken into fine pieces.
  • Cook the noodles separately and drain out the excess water using a colander. This should take 5 minutes (follow the instructions on the packet).
  • In a separate saucepan, heat the ghee, and to this, add the bay leaves, cloves and cardamom. Fry for few seconds.
  • Add the ginger garlic paste followed by the onions and fry till they turn golden brown. Add a little salt at this stage to speed up the process.
  • Mix the coriander, chilly and pepper powders in the curd and add this to the sauce pan. Reduce the flame at this stage and saute till it starts bubbling. This should take a few seconds. Add more salt at this stage.
  • Add the shredded chicken at this stage and combine. Close the pan for about 5 minutes. 
  • Finally add the noodles and mix together till everything gets combined thoroughly. 
  • Switch off the flame and garnish with coriander leaves.

Now,wasn't that simple? This is the perfect dish to make when you have unexpected guests or simply want to break your fast with something different! Do try it out and let me know how it turns out.

Till next time, adios amigos and Ramadan Kareem!

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