Zaara kitchen diaries

08/06/2026

02/06/2026

Tried this ultimate original style Nalli Shawarma at home and it turned out insanely delicious 🤤
Perfect for bakra eid snacks, dinner, or guests — everyone will love it ✨

INGREDIENTS

Shawarma Marinade

• 500g Meat (Beef/Lamb/Chicken)
• 1/4 cup Yogurt
• 1 tbsp Ginger Garlic Paste
• 1 tbsp Vinegar
• 1 tsp Salt
• 1/2 tsp Red Chilli Powder
• 1 tsp Red Chilli Flakes
• 1/2 tsp Black Pepper
• 1 tsp Coriander Powder
• 1 tbsp Tandoori Masala
• 1 tsp Oregano Seasoning
• 1/2tsp Garam Masala
• 1 tsp Paprika or Kashmiri Chilli
• 1 tbsp Oil
• 1/2 tsp Chaat Masala (Optional)
• 2 tbsp Butter(while cooking)

Salad

• 2 Onions
• 2 Tomatoes
• Half Cabbage

Pita Bread / Shawarma Bread

• 500g All Purpose Flour
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tsp Instant Yeast
• 300ml or as required Warm Water
• 2 tbsp Oil

Laal chutney(Chili garlic sauce)
Blend-
2 tomatoes
7-8 dried red chilies
1/2 tsp cumin seeds
4-5 garlic cloves
Salt to taste

METHOD

Mix all marinade ingredients with the meat and marinate for 3–4 hours or overnight.

Pressure cook the meat with half a glass of water until tender. I also used nalli(bone marrow) for extra flavor.

Cook the meat in a pan with 2 tbsp butter until nicely dried and slightly charred. Give it a coal smoke for authentic shawarma flavor 🔥

Mix cabbage, onions, and tomatoes for the salad. Spread homemade mayo and lal chutney on the pita bread, add the filling, wrap tightly, cut, and enjoy 🌯✨

Want the Homemade Mayo & Dal Chutney recipe too? Let me know in the comments 🤍

27/05/2026

Made this quick green chutney in the AGARO Regal Plus Personal Blender — compact, handy, easy to use, and perfect for everyday kitchen prep 🤍

Green Chutney Ingredients:
• Coriander leaves
• Mint leaves
• Garlic
• Cumin
• Salt
• Lemon juice
• Ice cubes
• Chilled water

Blend everything until smooth. For that creamy starter-style chutney, just mix in a little whisked yogurt ✨

For Laccha Onion:
Thinly slice onions, soak in chilled water, drain well, then mix with chutney, salt, black salt, roasted cumin powder & Kashmiri red chilli powder. Toss well and serve fresh 🧅🌶️

27/05/2026

Diet Meetha for Eid🤌🏻(Khajooron wali kheer)

Ingredients details ⤵️
12-14 dates
1/2 cup warm milk

1/4 cup small grain rice
15-20Almonds
10-12 cashews
5-6 green cardamom
1.5 litres milk
1 tsp kewra water
Serve it in earthen bowl for better taste

26/05/2026

✨This one pot Khichda is super easy, comforting & perfect for Bakraeid 🤍

Ingredients Details ⤵️

- Daliya/Broken wheat — 250 gms
- Chana dal — 75 gms
- Arhar/Toor dal — 25 gms
- Urad dal (chilkon wali) — 50 gms
- Moong dal (chilkon wali) — 50 gms
- Lal masoor dal — 50 gms
- Rice (kache chawal) — 50 gm
- Beef meat — 1-1.25 kgs
- Oil — 1¼ cup (150–175 ml)
- Onion (pyaz) — large
- Ginger garlic (adrak lahsun) paste — 2½ tbsp
- Green chillies — 4–5 or as per taste
- Coriander leaves — 1/4 cup pudina-2/4 cup

Masalas ⤵️
- Coriander powder — 2½ tbsp
- Red chilli powder — 1/2 tbsp
- Kashmiri red chilli powder — 1 tbsp
- Yoghurt — 150 gms
- Garam masala powder — 1½ tbsp

Tadka: Onion, whole red chillies, hing, zeera & Kashmiri chilli powder 🌶️
Garnish: Ginger, coriander, fried onions, green chillies & lemon ✨

Method ⤵️
Soak all dals and taliya. Fry onions, add meat, ginger garlic paste, whole spices & all masalas, bhuno well and pressure cook for 1 whistle.

Add yoghurt, garam masala, soaked dals & taliya, then cook with water on low flame until soft. Add soaked rice and cook while stirring & mashing until perfectly done. Finish with hot tadka and garnish 🤍

Follow for more easy homemade recipe

26/05/2026

Kimami Sewaiyan (Ammi s Recipe) ✨

Some recipes are more than just food—they’re memories. This Qimami Sewaiyan recipe is having a lot of nostalgia (do remember my Ammi in your prayers she’s no more 💔)
Before marriage, I had never made it myself, but every year after marriage I call my mom, follow her instructions, and it turns out absolutely perfect every single time. A truly guaranteed recipe that never fails!

Ingredients:
• ½ kg fine Banarasi Sewaiyan
• 1 kg sugar
• 150-200 g ghee
• 100 g Cashews
• 50 g Almonds
• 1/2 Dry coconut (gola)
• 6-7 green Cardamom
• 50-60 gm Makhana
• 250 gm khoya
• 1 litre milk or water for chashni
-1 tsp kewra water

Method:
1. First take very fine Banarasi sewaiyan and lightly roast them. Then remove them in a bowl.
2. In a pan, heat ghee and add cardamom
3. Add sugar and prepare the syrup using milk or water.
4. Cook the syrup on low flame for about 2 hours until it becomes thick and reaches the qeemam-like consistency.
5. Now add the roasted sewaiyan, roasted khoya, and all the dry fruits.
6. Mix everything well and turn off the flame.
7. Let it set for about 1 hour — and your perfectly delicious Qeemami Sewaiyan are ready to serve! ✨

A recipe straight from My kitchen to my Eid table. 🤍