Zaara kitchen diaries

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20/04/2026

Cheese Burst Pizza better & cheaper than Domino’s 🤩
It was soo soo good…

Ingredients details ⤵️
For dough (in this amount 2 medium sized pizza will be made)
500 gm plain flour/maida
1 tbsp (7 grams ) instant dry yeast
1 tsp salt
1tsp sugar
2 tbsp oil
Lukewarm milk as required (3/4 cup-1 cup)

Knead a soft dough and Rest it for 1.5-2 hours

40-50 gm of cheese spread for each pizza
3 tbsp pizza sauce for each pizza
You can add toppings according to your choice
50-60 gm or as required Mozzarella cheese
Chilli flakes & oregano seasoning for sprinkling
Airfry for 8-10 minutes at 180 C
Brush with melted butter
Slice it & enjoy 🫶🏻🫶🏻

17/04/2026

🔥 Daawat Special Chicken Barra 🔥
Smoky, juicy & packed with bold flavors… this is my ultimate party hit 🍗✨

(Recipe shared for 1 kg chicken 👇)

Ingredients
• Chicken – 1 kg (boneless or with bone)
• Yogurt (Curd) – 1 cup (240g)
• Salt – 2 tsp (or to taste)
• Red chilli powder – 2 tsp or to taste
• Kashmiri red chilli powder – 2 tsp
• Garam masala powder – 1 tsp
•. Coriander powder-1 tsp
• Black pepper powder – 1 tsp
• Chaat masala – 1 tsp
• Ginger garlic paste – 2 tbsp
• Oil / Mustard oil – 2 tbsp
• 2 large onions (fried & ground into paste)

For Finishing-
• Oil – 2 tbsp
• Reserved marinade – 3–4 tbsp
• Salt – if needed
• Fresh cream – 1/2 cup tbsp
•. Melted butter-40-50 fm or as required
Sliced onion rings
Chopped coriander and chillies,chaat masala

✨Method
• Wash the chicken well and strain all water completely. Make sure it is dry (no excess moisture)
• In yogurt, add all spices, ginger garlic paste,oil, and fried onion paste. Mix well
• Add chicken and coat nicely. Marinate for at least 2 hours or overnight

🍳 Cook (any one):

Pan:
High heat for 7–8 mins (flip in between), then cover & cook on low heat for 5–6 mins

Oven:
Bake at 200°C for 25–30 mins (flip halfway)

Air Fryer:
Cook at 180°C for 15–18 mins (flip halfway)

⸻

💨 Final Touch (Your Style)
• Give it a quick coal smoke (dhungar)
• In a pan, add the leftover marinade and cook it slightly
• Add the cooked chicken and mix well
• Reduce the heat to very low
• Add melted butter, cream, sliced onions, green chillies, and coriander
• Cook on low heat for 50–60 seconds only

15/04/2026

Mutton Korma (Dawat special)

I served this luxurious Shahi Mutton Korma at my last feast, and it was an absolute showstopper! Rich, aromatic, and full of flavor—everyone couldn’t get enough. Trust me, you need to try this at home!

Ingredients:
• 1 kg mutton
• 4 medium onions
• 1/2 to 3/4 cup oil
• 2 tbsp ginger-garlic paste
• 400 g yogurt
• 4 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp Kashmiri red chili powder
• Whole spices: 2 bay leaves, 4-5 cloves, 4-5 black peppercorns, 1 cinnamon stick, 2-3 green cardamoms, 1 black cardamom, cumin
• 10-12 almonds, 10-12 cashews, small pieces of coconut, 1/2 tsp poppy seeds (soak in 1/2 cup milk)
• Fragrant spices: 8 green cardamoms, 1 piece mace, 1/4 nutmeg, 1-inch cinnamon stick

Recipe:
Heat mustard oil until warm. Fry the onions until golden brown, then remove and set aside. In the same oil, add yogurt and the mutton, cooking for a few minutes until the meat changes color. Add all the whole spices, powdered spices, and ginger-garlic paste; stir well. Pressure cook for one whistle, then turn off the heat. Once the pressure releases, remove the lid and cook on high heat until oil separates. Blend the fragrant spices and soaked nuts into a smooth paste. Add this paste to the curry, and also add the fried nuts paste. Adjust the consistency with milk or water (I used 1 cup milk; you can use 1 cup water if you prefer). Cover and simmer on low for 15 minutes until tender. Serve hot with tandoori roti!

Tag me if you try this!

12/04/2026

Turkish Chicken

Recipe ⤵️

- Half kg chicken boneless
- 1 tablespoon ginger garlic paste
- Half cup दही (yogurt)
- 1 tomato puree
- 1 teaspoon oregano seasoning
- 1 teaspoon chili powder
- 2 teaspoon Kashmiri लाल मिर्च / paprika powder
- 1 teaspoon black pepper powder
- 1 teaspoon salt (or to taste)
-1 tsp cumin powder/zeera
- 1 teaspoon lemon juice or vinegar

For sauce—
- 2 tablespoon butter
- 1 garlic clove
- 2 tablespoon refined flour (maida)
- 1 cup milk
- Half teaspoon salt
- Half teaspoon pepper powder
- Half teaspoon chili flakes
- 1 teaspoon oregano seasoning
- Diced cheese (as required)

*Marinating the Chicken:*

1. Cut the chicken into boneless pieces.
2. Mix in yogurt, ginger garlic paste, tomato puree, and dry spices (oregano, chili flakes, chili powder, Kashmiri red chili powder, black pepper powder, and salt).
3. Marinate for at least an hour or overnight.

*Pan-frying the Chicken:*

1. Cover and cook the chicken in a pan.
2. Remove lid and dry on high heat.
3. Reduce heat.

*Making the Sauce:*

1. Add peas to a pan.
2. Grate garlic and add.
3. Sauté flour.
4. Gradually add milk, whisking continuously.
5. Add spices (salt, pepper powder, chili flakes, oregano).
6. Cook until thickened.

1. Pour sauce over cooked chicken.
2. Add cheese.
3. Garnish with coriander.
4. Cover and cook on low heat for a minute.
5. Serve hot.

08/04/2026

There’s local restaurant near us that’s not fancy, but their cashew keema (cashew-based curry) is amazing. We often visit there on weekends, and I’ve tried to recreate the recipe based on its taste. I’ve managed to get almost the same flavor. I highly recommend you all try it out!

Ingredients you’ll need ⤵️
300-350 gm chicken keema
4-5 tbsp oil(add more if required)
2 medium onions paste
Whole spices-
2 red chilies/sabut mirch
1 bay leaf /tez pat
3-4 cloves/laung
5-6 black pepper/kali mirch
1/2 tsp cumin seeds/zeera
1 small cinnamon stick/darchinj
2 green cardamom/harissa elaichi
1 black cardamom/badi elaichi

1 tbsp ginger garlic paste
1 tsp salt
1 tsp chilli flakes
1/2 tsp black pepper powder
1/2 tsp garam masala powder
40-50 gm cashews/kaju(in total)
1/4 cup milk
2-3 tbsp malai/cream
1/4 cup or as required water to adjust consistency
Funish it off with green chilies n ginger
Pour 1 tsp ghee before serving
& enjoy 🫶🏻

07/04/2026

Daily cooking becomes so much easier when your cookware works with you, not against you.

Switched to the .in Triply Stainless Steel 3 Pc Cookware Set and loving how evenly everything cooks! Strong, toxin-free and perfect for everyday meals.

06/04/2026

Nizami Dum Chicken
Easiest Chicken Recipe ever!!

Here’s the details ⤵️

1 kg Chicken
250 gm(1cup) Yoghurt
2 tbsp Ginger garlic paste
1 tsp Chili powder
1 tbsp Kashmiri chili powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
1 tbsp or to taste Salt
1 tsp cumin seeds/zeera
3 medium sized onion-fried (you can crush or grind the fried onions)

Make paste with—
10-12 cashews
10-12 Almonds
2-3 tbsp coconut
5-6 cloves
8-10 black pepper
3-4 green cardamom or 1/2 tsp cardamom powder
1 cinnamon stick
1 star anise
1/2 cup milk or as required to make paste

Green chili 5 to 6
Coriander leaves handful
Mint leaves handful
1 tsp vinegar or 1 lemon juice
Safron Milk 1/2 cup, (soak few strands of saffron in milk for 8-10 min)
3/4 cup oil (use oil in which we fried onions)

Mix all the ingredients well and marinate for 2 to 3 hours or overnight.

Cover and cook on high heat-10 minutes
Then on low heat-35-40 minutes or until chicken tender
Turn off the heat & let it rest for 10 minutes then uncover &
Garnish with coriander leaves.

03/04/2026

Korma Biryani!! Friday special ♥️

Behtareen,khushbudar,masaledar 🫶🏻🫶🏻

Recipe Details ⤵️
1 cup oil
4 big onions
1kg Mutton/buff
3 tbsp ginger garlic paste
4 tbsp coriander powder/dhaniya powder
2 tbsp Kashmiri chili powder
1 tbsp chilli powder
1 tsp turmeric powder
2 tbsp salt
200 gm yoghurt/dahi
1 tbsp garam masala powder
For khusbudar korma masala grind—
5-6 green cardamom/elaichi
1/2 tsp cloves/laung
1 big cinnamon stick/darchini
1 mace/javitri
1/4 nutmeg/jaifal
6-7 almonds/badam

1 kg basmati rice(30 min soaked)
3 liters water
2-3 tbsp salt
1 tsp cumin/zeera
2 black cardamom/badi elaichi
1 star anise
2 bay leaves
1 tsp cloves
1 tsp.black cardamom
2-3 tbsp oil

Steps—
Preparing the Korma:
1. Fry onions in oil and set them aside.
2. Add meat to the oil and sauté with powdered spices, ginger, and garlic until browned.
3. Pressure cook until the meat is 70-80% tender.
4. After releasing pressure, cook on high heat until the liquid dries up.
5. Reduce heat, add yogurt, garam masala powder, crushed fried onions, and most of the korma masala. Save some korma masala for later use.
6. Fry until oil separates from the mixture. Set aside.

# # Preparing the Rice:
1. Soak rice for 30 minutes.
2. Boil water with salt, whole spices, and oil.
3. Add rice and cook until 80% done.
4. Strain the water and layer the rice with the meat mixture
Top it with meat oil,fried onions,chillies coriander,reserved korma masala food color n kewra water..

# # Final Step:
1. Steam cook for 10-15 minutes.
2. Turn off heat and let it rest for 10 minutes.
3. Serve hot.

Biryani recipe Easy biryani recipe

02/04/2026

Here’s how to make perfect donuts at home!!

Quantity 10
Ingredients details ⤵️
1 Cup warm Milk(ise 2-3 tbsp more if required to knead a soft dough)
1 Egg
1/2 Tsp Salt(I’ve said 1 tsp by mistake in video)
2 Tbsp Sugar
1 Tbsp dry active Yeasts
2 Tbsp ghee/butter/Oil
3 Cup Maida
Oil for frying

For toppings—
1.chocolate ganache-
75 g Dark chocolate
2 Tbsp Milk
2 Tbsp Fresh Cream

2.sugary glaze
1/2 cup sugr powder
1 pinch cinnamon powder
2-3 tbsp warm milk

-Combine all the ingredients to prepare the dough for the base.
- Mix well to form a smooth dough.
- Let it rest for 2 hours to allow it to rise properly.

- Once the dough has risen, make small balls out of it.
- Place each ball on butter paper and gently press it into a donut shape.

Give the shaped donuts a 20-minute rest.

- Fry the donuts in medium hot oil until they are lightly golden brown on both sides.
- Let the donuts cool down.

- Prepare your desired toppings (e.g., chocolate glaze, sprinkles, etc.).

- Dip the cooled donuts in the toppings.
- Garnish with sprinkles of chocolate chips or other desired toppings.

- Place the donuts in the fridge to chill.
- Serve and enjoy your delicious homemade donuts!

01/04/2026

no onion, no extra chopping, just pure flavor!

Sirf tomatoes, basic masalay aur result?
Thick, rich, masalay daar Karahi Chicken jo bilkul dhaba style lagta hai! 🤤

Perfect for family dawat, weekend cravings ya jab aapko kuch quick aur tasty banana ho 💯

Save this recipe & try it ASAP… you’ll love it! ❤️

⸻

🍗 INGREDIENTS (2 kg Karahi Chicken):
• Chicken – 2 kg
• Oil – 1 to 1.25 cup
• Tomatoes – 1.5 kg
• Ginger Garlic paste – 3 tbsp
• Salt – 2.5 tsp (adjust to taste)
• Crushed Red Chilli (kuti lal mirch) – 2 tbsp,
. kashmiri red chilli powder-1 tbsp
• Roasted Crushed Cumin (bhuna zeera) – 1.5 tbsp
• Crushed Coriander (kuta dhania) – 2 tbsp(you can use coriander powder agar kuti hui nahi h to)
• Black Pepper (kali mirch) – 1 tsp,
garam masala powder-1/2 tsp
• Green Chillies – 6–8 (optional but recommended)
• Ginger julienne – for garnish

⸻

30/03/2026

Here’s how to make it ⤵️

1. Boil fresh milk. Don’t cover fully - leave space for cream to form.
2. Cool. Store in fridge untouched x 10-12 hrs/overnight. Thick cream forms.
3. Collect cream in a box (friser). Repeat x12-15 days till box fills.
4. On ghee day, take out box x4-5 hrs to soften.
5. Non-stick kadhai, high heat. As milk thins, reduce heat.
6. When thick, add 2 tbsp flour → separates ghee & khoya.
7. Off gas. Strain ghee. Khoya’s a by-product 😊.

Delicious kheer in pressure cooker!
Here’s how to make it ⤵️

-2 handfuls of rice(80-100gm approx)(soaked 30 min)
- 1.5-2 ltr milk
- 2 green cardamom
- Half cup sugar
- Homemade khoya (150-200 grams)
- 8-10 cashews
- 8-10 almonds
- 2 tablespoons sliced coconut
- 1 teaspoon kewra water

Steps—
1. Soak the rice for 20-25 minutes.
2. Pressure cook the rice with 1/2 glass water for 1 whistle. Just cook it, don’t overcook.
3. Add milk to the cooked rice and mash it while cooking on high flame.
4. Reduce flame to medium-low and keep stirring occasionally so it doesn’t stick to the bottom or curdle.
5. Once it starts thickening, add sugar, khoya (crumbled), and dry fruits.
6. Cook till everything blends well, then switch off the gas.
7. Cover and let it sit for a bit.
8. Serve hot or chilled

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