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EvernewRecipes.com - Page 10 of 941 -

Fish Broast Burger Recipe by Gulzar Hussain


  • Fish Broast Burger Recipe by Gulzar HussainFish Broast as required
  • Buns 3-4
  • Cheese Square (Slices) 3-4
  • Eggs 2-3
  • Chili Garlic Sauce as required
  • Garlic Sauce as required
  • Vegetables as required
  • Oil for frying

How to make Fish Broast Burger

  1. Take 3-4 buns toasted in the tawa pan.
  2. Now take as required fish broast , as required chili garlic sauce, 3-4 slices of cheese square , 2-3 eggs so when required vegetables make your filling on the burger bun.
  3. Fish Broast Burger is ready to serve with potato chips and ketchup.

Eggless Pineapple Upside Down Cake Recipe by Zarnak Sidhwa


For Garnish

  • Eggless Pineapple Upside Down Cake Recipe by Zarnak SidhwaPineapple Slices 5 – 6 cup
  • Cherries, Halved 10 – 12
  • Butter 2 tsp
  • Brown Sugar 2 tbsp

For Cake

  • Flour 1 cup
  • Baking Powder 1 tsp
  • Baking Soda ½ tsp
  • Vanilla Essence 1 tsp
  • Oil 2 tbsp
  • Condensed Milk 1 tin

How to make: Eggless Pineapple Upside Down Cake

  1. In a pan, add the butter and the brown sugar and caramelize the sugar.
  2. Heat the mixture while stirring.
  3. When it starts bubbling stop stirring
    and remove from the flame.
  4. Spread in a greased baking tin.
  5. Arrange the pineapple slices and cherries on the caramel.
  6. Keep the tin aside.
  7. For the Batter Sieve all the dry ingredients together.
  8. In a bowl, whip together the condensed milk, oil and butter.
  9. Add the essence and mix well.
  10. Now add the sieved dry mixture to the liquid mixture little by little.
  11. Whip to make a thick batter. Pour it in the prepared tin over
    the garnish.
  12. Bake at 180 degrees C for about 35 minutes or till you see the top of the cake turn golden light brown in color.
  13. To check insert a tooth pick in the middle of the cake, it should come out clean.
  14. Remember, to not insert it till the bottom or touch the garnish.
  15. Take out of the oven and let it cool for about 25 minutes by keeping the tin on a cooling rack.
  16. Gently run a sharp knife around the edges twice to remove the cake.
  17. Now, put a cake tray or a serving plate upside down on the cake tin.

Thai Prawn Rice Recipe by Gulzar Hussain


  • Thai Prawn Rice Recipe by Chef Gulzar HussainSela Rice ½ kg
  • Prawns ½ kg
  • Spring Onion (White part) 2-3
  • Crushed Red Chili 1 tsp
  • Oyster Sauce 1-2 tbsp
  • Red Curry Paste 1 tbsp
  • Fish Sauce 1 tbsp
  • Basil 1 pinch
  • Fresh Lemon Juice 2 tbsp
  • Green Chilies 5-6
  • Oil 2-3 tbsp
  • Salt to taste
  • Spring Onion for garnish

How to make: Thai Prawn Rice

For Rice:

  1. Require a ½ kg of sela rice wash it and wash them back and soak it for two-three hours then hard boil it.
  2. strain it while keeping aside.
  3. Now have a cooking pan add 2-3 tbsp of oil, het it and add 2 tbsp of chopped garlic then add ½ kg of fry and prawns, for 1-2 minutes then remove it the prawns.
  4. Now add 2-3 chopped spring onions(white part), add 1 tbsp of red curry paste, 5-6 green chilies, boost taste salt, 1-2 tbsp of oyster sauce, 2 tbsp of freshly squeezed lemon juice, 1 tbsp of fish sauce mix it well add again the ½ kg of fried prawns , 1 pinch of basil and ½ kg of hard boiled sela rice mix it well.
  5. Once the rice is prepared remove it within a serving platter and garnish with spring onions and serve it.
  6. Thai prawn rice is ready to serve, hot.

Chicken Fried Noodles Recipe


  • Chicken Fried Noodles Recipe250 gm Chicken breast, cut into slices
  • 200 gm egg noodles
  • 1 tablespoon Sesame oil
  • 1 tablespoon Plant Oils
  • 2 garlic cloves, chopped
  • 1 medium size Onion, sliced up
  • 3 tablespoon Soy sauce
  • 2 tablespoon Red Chili sauce
  • 1 tablespoon sweet soya sauce
  • Handful of Lettuce leaves, chopped them
  • 2 tablespoon Paneer/Tofu, cut into cubes
  • 1/4 cup Beansprouts
  • sea salt to taste

Optional Ingredients

  • 2 tablespoon red Capsicum, cut into slices
  • 2 tablespoon Carrot, cut thin slices vertically

How to Make: Chicken Fried Noodles

  1. Warmth a huge container of salted drinking water around moderate heat. Give a boil.
  2. Put the cook and noodles for ten minutes.
  3. Empty nicely and rinse off less than frosty water.
  4. Deplete once more and shift into a dish.
  5. include the sesame oils and throw properly.
  6. Warmth plant oils in the pan above moderate flames.
  7. Saute the garlic and onions for the second or until finally red onion change gold brownish.
  8. Put the chicken sections and mix properly.
  9. add more the reddish colored chili marinade and three/4 tablespoon of light soy sauce.
  10. Blend properly and prepare food for the min.
  11. Include the rest of the light-weight soy products noodles, sauce and sweet soy products marinade.
  12. blend effectively and prepare food for the moment or two.
  13. Fry the paneer/tofu cubes into small gas right up until gold light brown.
  14. Increase the pan as well as capsicum, carrots, beansprouts and lettuce.
  15. Throw carefully and make to get a min.
  16. Once remove from flame, Chicken Fried Noodles is ready to serve hot.

MasalaTV Ginger tea recipe

Ginger tea Ingredients:

  • MasalaTV Ginger tea recipe1 tbsp green tea
  • ½ inch piece ginger
  • 2 cardamoms
  • 2 lemon
  • Sugar to taste
  • 4 cups water

Cooking method:

  1. In a kettle, cook all ingredients on low heat for 5 minutes.
  2. Pour tea into cups.
  3. Ginger tea is ready to serve hot.

Shahjahani Biryani

Shahjahani Biryani Recipe
Serves 4
Shahjahani Biryani is encouraged from Mughal dishes. Marinade poultry makes a mouthwatering preference together almonds and pistachio. It is going fantastic with raita and salad.
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
  1. Rice 1 kg
  2. Chicken ½ kg
  3. Ginger garlic paste 2 tbsp
  4. Whole dry coriander 1 tsp
  5. Milk 2 tbsp
  6. Red chili powder 1 tbsp
  7. Turmeric 1 tsp
  8. Garam masala powder 1 tsp
  9. Yogurt 1 cup
  10. Oil ½ cup
  11. Tomato 5 (sliced)
  12. Almond 8
  13. Onion 3 (fine chopped)
  14. Green chili 6
  15. Pistachio 10
  16. Cloves 4-5
  17. Saffron 1 pinch
  18. Cinnamon stick 1lemon half
  19. Salt to taste
  1. Marinade chicken with salt, ginger garlic paste and ¼ cup yogurt and leave for 30 minutes.
  2. Heat oil and fry onion. Remove half onion in a plate and keep aside.
  3. In remaining onion add marinade chicken, red chili powder, turmeric, garam masala powder, dry coriander and tomato. Cook it for 5 minutes.
  4. Now add remaining yogurt and green chilies. Cook until chicken tender and thick masala left.
  5. Stir in almond and pistachio; remove from heat.
  6. Add lemon juice, cloves, salt and cinnamon in water and boil rice until 80% rice is cooked. Drain the water.
  7. Now take a wide bottom cooking spread and pan a layer of chicken then rice, again chicken and rice.
  8. Mix saffron in milk and sprinkle over rice. Simmer about 10-12 minutes.
  9. Serve delicious birayni with raita and salad.
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Shami Kabab Recipe

Shami Kabab ingredients

  • Shami Kabab RecipeMince meat 250 gm ( hand-made)
  • Gram lentil 4 tbsp (soak in water)
  • Potato 1 (boiled)
  • Cumin 1/2 tsp
  • Fennel seeds 1 tsp
  • Whole coriander 1 tsp
  • Green cardamom 2
  • Whole red chili 6
  • Salt 1 tsp
  • Egg 1
  • Garlic cloves 4
  • Fresh coriander 2 tbsp
  • Mint leaves 2 tbsp
  • Green chilies 2
  • Ginger 1 tsp (chopped)
  • All spice powder 1 tsp
  • Oil for frying

How to make Shami Kabab

  1. In a pan put minced meat, gram lentil soaked ,cumin seeds,fennel seeds,whole coriander,green gardamom, whole red chilli, salt, ginger and garlic cloves,boil on low flame with 2 glass of water.
  2. When all ingredients are tender and the water has been completely absorbed.
  3. Remove from stove, let it cool.
  4. Then add boiled potato in it and chop the mixture in a chopper.
  5. Now add egg, coriander leaves, mint leaves, green chilies and all spices powder, mix well.
  6. Make kebabs and fry 3-4 kabab at a time to a rich brown color, turning them once.
  7. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
  8. Garnish with green chillies, coriander leaves,sliced onion and lemon.
  9. Shami kabab is ready to serve hot with Pulao,Chapati and Pudina ki Chutney.

Cooking Tip:

For frying shami kebabs add enough oil to just cover the surface of fry pan if there is too much oil, the kebabs will split.

Prep Time : 40-45 min
Cook Time: 20 min
Serves : 6-7

Kali Gajar ki Kanji Recipe

Kali Gajar ki Kanji Ingredients

  • Kali Gajar ki Kanji Recipe100 gram black carrots
  • 3 tablespoon of ground mustard seeds
  • 2 tablespoon of chili powder
  • 2 tablespoon of salt
  • 1/4 tablespoon of turmeric powder
  • 1 medium size clay pot

How to make Kali Gajar ki Kanji

In the pot mix all spices and 10 cup of water.
Cover the pot and for 1-2 days put the pot in the sun.
Now add sliced black carrots in it.
Place the pot in the sun for more 1-2 days.
When sour, kanji is ready to serve.

Prep time: 3-4 days
Yield: 2 Servings

Chocolate Cherry Ice Cream Roll Recipe


For chocolate Swiss roll:Chocolate Cherry Ice Cream Roll Shireen Anwar Recipe

  • Eggs 5
  • Sugar 5 oz
  • Flour 4 oz
  • Coco powder 1 oz
  • Baking powder ½ tsp
  • Vanilla essence 1 tsp

For filling:

  • Vanilla ice cream 1 liter
  • Cherry pie filling ½ tin

Ingredients for topping:

  • Whipped cream 8 oz
  • Cherry pie filling 2 to 3 tbsp

Cooking Method

For Swiss Roll:

  1. Beat eggs and sugar for 10 mins till double in volume.
  2. Sieve together flour, sugar and coco powder.
  3. Fold in the beaten egg mixture. Gradually spread mixture in a well greased paper lined swiss roll tray.
  4. Bake in a pre heated oven on 190 degrees C for 10 mins.
  5. Remove on a clean sugar dusted tea towel.
  6. Roll into a swiss roll.
  7. Open after 5 mins. Fill with filling.
  8. Put it in the freezer for 1 hour. Remove.
  9. Cover with whipped cream.
  10. Decorate with cherry pie filling and swirls of fresh cream.
  11. Serve frozen.

Bengali Fish Biryani Recipe by Shireen Anwar

Bengali Fish Biryani Ingredients:

  • Fish cut into slice 750 grams
  • Green Chilies (soil) 10
  • Ginger (ground) 2 inch piece
  • Garlic 10 cloves
  • Turmeric ½ tsp
  • Chili Powder ½ tsp
  • Brown Red onion half cup
  • Tomatoes (sliced) 2
  • Cumin Seeds 2 tbsp
  • Mustard Seeds ½ tsp
  • Curry Simply leaves 20
  • Salt 2 tsp
  • Vinegar 2 tbsp
  • Dried Apricots 10 – 12
  • Mint Leaves 15
  • Coriander Leaves 2 – 3 tbsp
  • Rice half kg boiled with 2 tbsp salt
  • Whole milk half cup
  • Saffron 1 tsp
  • Yellow-colored Color a crunch
  • Oil half glass

How to make Bengali Fish Biryani

  1. Marinate sea food with green chilies, ginger garlic, turmeric ,chili powder and salt for 30 min.
  2. Heat oils add mustard seed products cumin and curry leaf, add dark brown onion with piece tomatoes cook until tender, add within the marinated fish fry for 10 mins, turning the fish after 5 minutes.

To assemble:

  1. Put a lyre of boil rice in a pan.
  2. Top with seafood masala, cover with dried apricot, sliced leave remaining rice, sprinkle milk with kewra and color, dot with 2 tbsp ghee and topped with species of fish pieces, cook on dum for 15 min.
  3. Bengali Fish Biryani is ready to serve hot, with raita or plain yogurt.

Bengali Fish Biryani Recipe by Shireen Anwar in Urdu