Doodh (Milk)


Bread Samosa in Air Fryer

Ingredients Bread Samosa in Air Fryer:

1. Prepare Chicken & Cheese Filling:

  • -Pickled jalapenos chopped ¼ Cup
  • -Hara pyaz (Spring onion) chopped ¼ Cup
  • -Bread slices large as required
  • -Water as required
  • -Namak (Salt) ¼ tsp or to taste
  • -Paprika powder ½ tsp
  • -Lehsan powder (Garlic powder) ½ tsp
  • -Non-stick spray
  • -Cooking oil 2 tbs
  • -Lehsan (Garlic) chopped 1 & ½ tbs
  • -Maida (All-purpose flour) 2 tbs
  • -Doodh (Milk) ¾ Cup
  • -Lal mirch (Red chili) crushed 1 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Kali mirch powder (Black pepper powder) 1 tsp
  • -Garam masala powder ½ tsp
  • -Chicken boiled & shredded 350g
  • -Cheddar cheese grated 1 Cup
  • -Mozzarella cheese grated 1 Cup


1. Prepare Chicken & Cheese Filling:

  1. – In a frying visage, add cuisine oil painting, and garlic, mix well & shindig until lightly golden.
  2. – Add all-purpose flour & blends well
  3. . – Add milk, blend continuously & cook until it thickens.
  4. – Add red chili crushed, swab, black pepper grease paint, and garam masala grease paint & blend well.
  5. – Add funk & blend until well combined.
  6. – Let it cool fully.
  7.  – Add cheddar rubbish, mozzarella rubbish, pickled jalapenos & spring onion, mix well & set away.
  8. – Cut circles of chuck slices with the help of a cookie knife(4.5 inches) & set away.
  9. – Use leftover check to make breadcrumbs, transfer to the wok & dry repast on medium-low honey until light golden & crisp( 3- 4 twinkles), hash well to make breadcrumbs & set away.
  10. – Roll out chuck circles with the help of a rolling leg and cut them into two pieces.
  11. – On one side of the chuck, apply water, join two sides/ edges to make a cone, and press gently to seal the cone.
  12. – Fill the cone with set funk &rubbish stuffing, apply water on the edges, bring the edges together and seal the edges duly.
  13. – Prepare the remainingchucksamosas also( makes 45).
  14. – In one coliseum, add water & in another coliseum add a set of diced breadcrumbs, swab, paprikagreasepaint, garlic greasepaint, and mix well.
  15. – Now dip chucksamosa in water & fleece with breadcrumbs.
  16. – Can be stored in a watertight vessel for over two 2 weeks in a freezer.
  17. – In a range handbasket, place chucksamosa and spot non-stick spray on both sides of the samosa & air shindig at 160C for 12 twinkles.
  18. – Serve with chili sauce!



Special Smoothies

Ingredients for Special Smoothies:

1. Prepare Strawberry & Orange Smoothie:

  • -Frozen strawberries 200g
  • -Banana 1
  • -Dahi (Yogurt) 1/3 Cup
  • -Orange juice ¾ Cup

2. Prepare Apple & Date Smoothie:

  • -Saib (Apple) 1 large
  • -Badam (Almonds) 6-7
  • -Darchini powder (Cinnamon powder) ¼ tsp
  • -Doodh (Milk) low fat 1 Cup
  • -Khajoor (Dates) 3-4
  • -Badam (Almonds) sliced

Directions Special Smoothies:

1. Prepare Strawberry & Orange Smoothie:

  1. – In a blender flagon, add frozen strawberries, banana, yogurt, and orange juice & mix well.
  2. – Garnish with strawberry & serve!

2. Prepare Apple & Date Smoothie:

  1. – Deseed & cut the apple into cells.
  2. – In a blender flagon, add apple, almonds, cinnamon greasepaint, milk, and dates( deseed) & mix well.
  3. – Garnish with almonds & serve!

Doodh Badam Sharbat (Almond & milk drink)

Ingredients For Doodh Badam:

  • -Doodh (Milk) 4-5 Cups
  • -Sugar 1/3 Cup or to taste
  • -Cornflour 1 tsp
  • -Doodh (Milk) 1-2 tbs
  • -Badam (Almonds) sliced
  • -Badam (Almonds) soaked & peeled 20-22
  • -Zafran (Saffron strands) ¼ tsp
  • -Doodh (Milk) 2-3 tbs


  1. -In a grinder, add almonds, saffron strands, and milk, grind well & set aside.
  2. -In a kettle, add milk, almonds mixture, and sugar, mix well & bring it to a boil, and cook on a medium flame for 3-4 minutes.
  3. -Dissolve cornflour in milk & whisk well.
  4. -Now add dissolved cornflour in cooked milk, mix well & cook for 1-2 minutes.
  5. -Let it cool at room temperature & refrigerate until chilled.
  6. -In the serving glass, add ice cubes, badam sharbat, and almonds & serve!

Mango Cream Custard

Ingredients For Mango Cream Custard:

  • Pani (Water) 1 Cup
  • Rafhan strawberry jelly 1 pack
  • Aam (Mangoes) peeled & cubes ½ kg
  • Cheeni (Sugar) 1 tbs
  • Pista (Pistachios) & Badam (Almonds) chopped
  • Doodh (Milk) 1 liter
  • Cheeni (Sugar) 3/4 Cup or to taste
  • Doodh (Milk) ½ Cup
  • Rafhan Custard powder 5 tbs
  • Ice cubes
  • Cream chilled 200 ml


  1. In a frying pan, upload milk and convey it to boil.
  2. Add sugar, mix properly and prepare dinner until the sugar is dissolved.
  3. In milk, upload custard powder and mix nicely.
  4. Now add dissolve custard, whisk always and cook till custard is thick & permit it cool.
  5. In the bowl, upload ice cubes, a region some other bowl, add cream, and beat till tender peaks form & set aside.
  6. In the kettle, upload water and bring it to a boil.
  7. Add strawberry jelly and mix until dissolved.
  8. Pour the jelly combination right into the mildew, let it cool & refrigerate.
  9. In a blender jar, upload mangoes, and sugar and mix to make a puree & set aside.
  10. Cut jelly into cubes & set them apart.
  11. In the serving cup, upload mango puree, purple jelly cubes, pistachios & almonds, whipped cream, plain cake cubes, mango puree, prepared custard, crimson jelly cubes, and garnish with whipped cream.
  12. Chilled until served!

Braided Paratha Pockets with minced pizza filling

Ingredients for Braided Paratha Pockets with mince pizza filling:

  • Pizza sauce as required
  • Cheddar cheese grated as required
  • Mozzarella cheese grated as required
  • Fresh parsley chopped 1 tbs
  • Anda (Egg) whisked
  • Kalay til (Black sesame seeds)
  • Maida (All-purpose flour) 1 tbs
  • Doodh (Milk) 1/4 Cup
  • Pyaz (Onion) chopped 1/4 Cup
  • Shimla mirch (Capsicum) chopped 1/4 Cup
  • Black olives 1-2 tbs
  • Monsalwa Plain paratha
  • Cooking oil 2 tbs
  • Beef qeema (Mince) 250 gms
  • Lehsan (Garlic) chopped ½ tbs
  • Paprika powder ½ tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Dried basil leaves 1 tsp
  • Soy sauce 1 tbs


  1. In a searing pan, add cooking oil, and beef mince, and mix well until the tone changes.
  2. Add garlic and blend well.
  3. Add paprika powder, black pepper powder, and salt, mix well and cook for 2-3 minutes.
  4. Add dried basil leaves, and soy sauce, mix well, and cook for 5 minutes.
  5. Add regular baking flour and blend well for 2 minutes.
  6. Add milk, mix well and concoct until dries.
  7. Add onion, capsicum, and black olive, and blend well.
  8. Allow it to chill off.
  9. Oil margarine paper with oil and spot plain paratha.
  10. Make cuts/cuts with the assistance of a blade on both of the more drawn-out sides.
  11. Add and spread pizza sauce, cheddar cheese, cooked hamburger filling, mozzarella cheddar, and new parsley.
  12. Begin bringing the highest cut close opposite one another on the other hand.
  13. Continue onward, and make sure to substitute, Left to right…right to left (makes 4-5).
  14. With the assistance of the brush, apply egg on interlaced bread and sprinkle dark sesame seeds.
  15. On the baking plate and spot the interlaced bread.
  16. Can be put away in a cooler for multi-month.
  17. Heat in preheated broiler at 180 C for 25 minutes.

Multigrain Bread

Ingredients For Multigrain Bread:

  • Kaley til (Black sesame seeds) 2 tbs
  • Makhan (Butter) melted 2-3 tbs
  • Olive oil 1 tsp
  • Kaley til (Black sesame seeds) 1 tbs
  • Suraj Mukhi ke beej (Sunflower seeds) roasted 1 tbs
  • Kaddu Ke beej (Pumpkin seeds) roasted 1 tbs
  • Tarbooz ke beej (Melon seeds) roasted 1 tbs
  • Instant white oats 1 tbs
  • Doodh (Milk)
  • Brown sugar powdered ½ tbs
  • Khameer (Instant yeast) 2 & ½ tsp
  • Lukewarm water 1 Cup
  • c 2 & ¼ Cups
  • Brown sugar powdered 2 tbs
  • Namak (Salt) ½ tsp
  • Anda (Egg) 1
  • Alsi ke beej (Flex seeds) 1 tbs
  • Instant white oats 1/3 Cup
  • Kaddu Ke beej (Pumpkin seeds) roasted ½ tbs
  • Suraj Mukhi ke beej (Sunflower seeds) roasted ½ tbs
  • Tarbooz ke beej (Melon seeds) roasted 1 tbs


In a grinder, add flex seeds and drudgery to make powder.

  1. Add a moment of white oats and toil once more.
  2. Add pumpkin seeds, sunflower seeds, and melon seeds, grind coarsely and put away.
  3. In a little jug, add brown sugar, instant yeast, and warm water and blend well, cover and let it rest for 10-15 minutes.
  4. In a bowl, add half the amount of high-fiber flour, brown sugar, and salt and blend well.
  5. Add egg, dissolved yeast blend, and blend well for 14-15 minutes with the assistance of a wooden spoon (It will help make drain).
  6. Presently add staying high fiber flour, coarsely ground seeds mixture, black sesame seeds, and melted butter, mix well and work until batter is framed.
  7. Oil with olive oil, cover, and let it rest for 1 hour at a warm spot.
  8. Work batter again until smooth and carry out with the assistance of moving pin and overlay as per skillet size, pinch and seal the finishes.
  9. Presently spread dark sesame seeds, sunflower seeds, pumpkin seeds, melon seeds, and moment white oats on the clean working surface, mix well and turn bread batter over it, coating all the outer layer of the mixture.
  10. Move bread batter on a lubed with olive oil 4 x 9″ inch bread portion pan, cover with stick film, and let it evidence for 30 minutes.
  11. Apply milk with the assistance of the brush and heat in preheated broiler at 180 C for 28-30 minutes.
  12. Take out from the oven, and cover with a kitchen towel for 30 minutes.
  13. Cut into cuts and serve!