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Arabic Busbousa Cake Recipe | Naram, Meethi aur Asaan Semolina Cake

​ Busbousa aik mashhoor Arabic dessert hai jo suji (semolina) se banaya jata hai. Yeh cake bohat hi soft, juicy aur meetha hota hai kyun ke baking ke baad is par sheera (sugar syrup) dala jata hai. Agar aap koi aisi cake recipe chahte hain jo bina anda ke bhi perfect bane, to Busbousa best choice hai. Ingredients (Ajzaa) Cake ke liye: Suji (Semolina) – 1 cup Desi ya coconut powder – 1 cup Cheeni – ½ cup Dahi (Yogurt) – 1 cup Cooking oil ya melted butter – ½ cup Baking powder – 1 choti chamach Vanilla essence – 1 choti chamach Almond ya pista – decoration ke liye Sheera (Sugar Syrup) ke liye: Cheeni – 1 cup Pani – 1 cup Lemon juice – 1 chamach Rose water ya kewra water – 1 choti chamach (optional) Step by Step Banane ka Tareeqa Step 1: Sheera Tayaar Karein Sab se pehle pan mein cheeni aur pani daal kar medium flame par ubalne rakhein. Jab 4–5 minute tak halki consistency ka sheera ban jaye, to us mein lemon juice aur rose water daal kar fla...
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Singaporean Rice Recipe | Ghar Par Restaurant Style Singaporean Rice Banane Ka Asaan Tareeqa

​ Singaporean Rice aik bohat hi mashhoor aur complete meal hai jo rice, masalaydar chicken, vegetables aur creamy mayo sauce ka lazeez combination hota hai. Is recipe ki khas baat yeh hai ke yeh thori si mehnat ke baad bilkul restaurant jaisa taste deti hai. Agar aap kuch different aur special banana chahti hain to Singaporean Rice best choice hai. Ingredients Rice ke liye: Basmati chawal – 2 cups Namak – 1 tsp Oil – 1 tbsp Pani – zarurat ke mutabiq Chicken Masala ke liye: Boneless chicken – 500 gram (choti cubes mein kati hui) Lehsan adrak paste – 1 tbsp Lal mirch powder – 1 tsp Kali mirch powder – ½ tsp Soya sauce – 2 tbsp Chilli garlic sauce – 2 tbsp Tomato ketchup – 2 tbsp Namak – taste ke mutabiq Oil – 3 tbsp Vegetables ke liye: Shimla mirch – 1 cup (julienne cut) Gajar – 1 cup (julienne cut) Band gobhi – 1 cup Spring onion – ½ cup Soya sauce – 1 tbsp Kali mirch – ¼ tsp Oil – 1 tbsp Mayo Sauce ke liye: Mayonnaise – ½ ...
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