Sooper Food

17/09/2025

Suji (Semolina) Cake without oven

🌿 Ingredients

Suji (semolina) – 1 cup

Curd (yogurt) – ½ cup (whisked)

Sugar – ½ cup (powdered)

Milk – ½ cup (room temperature)

Oil – ¼ cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Vanilla essence or cardamom powder – 1 tsp

Chopped dry fruits – 2 tbsp (optional)

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👩‍🍳 Instructions

1. Prepare batter

In a bowl, mix suji, curd, sugar, and milk.

Add oil and vanilla/cardamom. Mix well.

Rest batter for 15–20 minutes (suji absorbs liquid).

2. Add rising agents

Just before cooking, add baking powder & baking soda.

Mix gently; batter should be of pouring consistency (adjust with little milk if thick).

3. Cooking without oven

Method 1: Gas stove (kadhai/cooker)

Preheat a heavy-bottomed kadhai/cooker with 1 cup salt or sand at the bottom (medium heat).

Grease a cake tin and pour batter.

Place tin inside cooker/kadhai on a stand/ring.

Cover (remove whistle if using cooker) and bake for 35–40 mins on low-medium flame until toothpick comes out clean.

Method 2: Steaming

Pour batter into a greased tin.

Place in steamer/idli cooker.

Steam for 30–35 minutes until set and fluffy.

4. Serve

Cool slightly, unmould, garnish with dry fruits or drizzle with honey.

Slice and enjoy with chai! ☕🍰



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17/09/2025

🍋🔥 Tawa Chicken Recipe

Ingredients:

Chicken (thigh & breast pieces with deep cuts) – 750 g

Yogurt – 300 g

Ginger garlic paste – 2 tbsp

Salt – to taste

Red chili powder – 1 ½ tsp

Chili flakes – 1 tsp

Coriander powder – 1 tbsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Amchoor (dry mango powder) – ½ tsp

Lemon juice – 2 tbsp

Fresh coriander – chopped (for garnish)

Green chilies – chopped (for garnish)

Lemon slices – round, for garnish

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Method:
1️⃣ In a bowl, add yogurt and all the spices. Mix well.
2️⃣ Coat chicken pieces generously with the marinade. Cover and let it rest (minimum 1 hour, best overnight).
3️⃣ Heat a tawa/skillet, cook chicken on medium flame for about 30 minutes until tender and smoky.
4️⃣ Garnish with fresh coriander, chopped green chilies, and lemon slices.

✨ Your juicy, spicy, tangy Tawa Chicken is ready to serve hot with naan or paratha!

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🔥 Try this today and tag your foodie friends!




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17/09/2025

⭐ Mini Chicken Samosa Recipe

📝 Ingredients:

Chicken mince – 250g

Onion – 1 small (finely chopped)

Green chilies – 2 (finely chopped)

Ginger garlic paste – 1 tsp

Coriander leaves – 2 tbsp (chopped)

Garam masala – ½ tsp

Cumin powder – ½ tsp

Red chili powder – ½ tsp (adjust to taste)

Salt – to taste

Oil – 1 tbsp (for filling) + for deep frying

Store-bought samosa sheets – as required

Flour paste (2 tbsp flour + 2 tbsp water) – for sealing

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🔪 Method:

1. Prepare Filling

Heat 1 tbsp oil in a pan.

Add onion and sauté until soft.

Add ginger garlic paste, fry for a minute.

Add chicken mince and cook until moisture dries.

Mix in salt, chili powder, cumin, garam masala, and green chilies.

Cook well, then add coriander leaves. Let mixture cool.

2. Fill the Samosas

Take a samosa sheet, fold into a cone shape.

Fill with 1–2 tsp chicken mixture.

Seal edges with flour paste.

3. Fry

Heat oil on medium flame.

Fry mini samosas until golden brown and crispy.

4. Serve

Serve hot with mint chutney or ketchup.

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👉 Pro Tip: You can also half fry and freeze these mini samosas for later use.

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17/09/2025

17/09/2025

🥔 Potato Pop Rolls Recipe

Ingredients:

3 medium potatoes (boiled & mashed)

1 small onion (finely chopped)

2 green chilies (finely chopped)

2 tbsp fresh coriander (chopped)

½ tsp red chili powder

½ tsp black pepper powder

½ tsp cumin powder

½ tsp chaat masala

Salt – to taste

2 tbsp grated cheese (optional, for extra flavor)

1 tbsp cornflour (for binding)

2 tbsp bread crumbs (for filling)

For coating:

2 tbsp flour + 2 tbsp cornflour (slurry with little water)

Bread crumbs – as required

For frying:

Oil – for deep frying

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Method:

1. Prepare Filling:

In a bowl, add mashed potatoes, onion, chilies, coriander, spices, cheese (if using), cornflour, and bread crumbs.

Mix well until it becomes a smooth dough-like mixture.

2. Shape Rolls:

Grease your hands with little oil.

Take small portions and roll into mini cylindrical “pop rolls.”

3. Coat:

Dip each roll in flour-cornflour slurry.

Roll in bread crumbs for a crispy coating.

(For extra crispiness, repeat coating twice).

4. Fry:

Heat oil on medium flame.

Deep fry rolls until golden brown and crispy.

5. Serve:

Serve hot with ketchup, mayo, or green chutney.

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✨ Perfect for evening snacks, kids’ lunch boxes, or tea-time cravings!

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17/09/2025

⭐ Chicken Stuffed Paratha Recipe

For the Dough

2 cups all-purpose flour

1 tsp salt

1 tbsp oil

¾ cup water (adjust as needed)

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For the Filling

200g minced chicken (or beef)

1 small onion, finely chopped

1 tomato, finely chopped (remove seeds for less moisture)

1 small capsicum, finely chopped

2 green chilies, chopped (optional)

2 tbsp fresh coriander leaves, chopped

1 tsp salt (or to taste)

½ tsp black pepper powder

½ tsp cumin powder

1 tsp paprika or chili powder

1 egg (to bind filling)

1 tbsp oil for cooking filling

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Instructions

1. Make the Dough:

In a bowl, mix flour and salt.

Add oil, then gradually add water and knead into a soft dough.

Cover and rest for 30 minutes.

2. Prepare the Filling:

Heat 1 tbsp oil in a pan, add minced chicken, cook until white.

Add onion, tomato, capsicum, and spices. Cook until moisture reduces.

Turn off heat, add coriander and green chilies.

Let it cool, then mix in the egg.

3. Assemble Paratha:

Divide dough into 6 balls. Roll each ball thin (about 8 inches).

Place filling in the center, fold all four sides into a square, sealing edges.

4. Cook:

Heat a skillet/tawa with little oil.

Place paratha seam-side down, cook until golden brown on both sides over medium heat.

5. Serve:

Serve hot with chutney, yogurt dip, or pickled vegetables.

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17/09/2025

Shout out to our newest followers! Excited to have you onboard! Saba Humair, Fact Book, Kiran Paracha, Kimi Kamilla, Sabeena Sajid, Santosh Kumar, Majida Mustafa, Iqra Hafeez, Asghar Ali, Raghavendra Murthy, Teresa D' Rozario, Javeria Ismail, Amna Zafar, Gita Datadien, Sameena Ameen, Ikram Fayyaz Khokhar, Muhammad Umair, Tanzeela Sardar, Mohd Aijaz, Ty Nguyễn, Joyce Jahangir, محمد وسيم طاہری, Praveena Kiran, Taiyab Ranapur, Algara Uda, Fara Nannan, Jairus Esplana, Shameeza Ali, Maria Haq, Zubria Adin, Aarti Sonai, Madiha Shakeel, Hina Irshad, Aih Wage, Maria Khan, Sarbari Lahiri, Narisha Sandra Mohammed, Simon Thandanolical Mathew, Sanja Marimuthu M, Rajlaxmi Rawal, Rabia Sadaf, Sami Ali, Kiran Ali, Gokul Gowda, Sina Maraka, Natasha Waris, Davic Jacks, Shehnaaz Mistry, Umair Ashraf, Zafar Sami

16/09/2025

🥘 Malai Chicken Handi Recipe

Ingredients

Boneless chicken (cubes) – 500g

Yogurt (thick) – ½ cup

Fresh cream – ½ cup

Ginger garlic paste – 1 tbsp

Green chili paste – 2–3

Fresh coriander – 2 tbsp (chopped)

Green chilies – 2 whole (for garnish)

Onion paste – 2 tbsp (fried & ground, optional for thickness)

Cashew or almond paste – 2 tbsp (optional, for richness)

White pepper powder – ½ tsp

Black pepper powder – ½ tsp

Cumin powder – ½ tsp

Garam masala – ½ tsp

Butter – 2–3 tbsp

Oil – 2 tbsp

Salt – to taste

Julienned ginger – for garnish

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🔪 Method

1. Marination

In a bowl, mix yogurt, half of the cream, ginger garlic paste, green chili paste, salt, black pepper, white pepper, cumin powder, and garam masala.

Add chicken cubes, coat well, and marinate for at least 1–2 hours.

2. Cooking the Chicken

Heat butter + oil in a pan, add marinated chicken, and cook until chicken changes color and releases water.

Fry until chicken is almost done.

3. Preparing Gravy

Add fried onion paste + cashew paste (if using) into the chicken.

Mix and cook for 3–4 minutes until gravy thickens slightly.

Lower the heat and add remaining fresh cream, stir gently.

Adjust salt and seasoning.

4. Finishing Touch

Garnish with julienned ginger, chopped coriander, and whole green chilies.

Serve hot with naan, tandoori roti, or steamed rice.

16/09/2025

🌸 Kala Jamun Recipe (Authentic Halwai Style)

Ingredients:

For the Jamun Dough:

Khoya / Mawa – 1 cup (grated, unsweetened)

Paneer – 2 tbsp (fresh, crumbled very smooth)

Maida (all-purpose flour) – 2 tbsp

Baking powder – 1/4 tsp

Milk – 2 to 3 tbsp (as needed for kneading, room temperature)

Ghee – 1 tsp (for kneading)

For Stuffing (optional, for authentic shop style):

Chopped pistachios – 1 tbsp

Cardamom powder – 1/4 tsp

For Sugar Syrup:

Sugar – 2 cups

Water – 2 cups

Rose water / kewra water – 1 tsp (or 3–4 drops essence)

Cardamom – 3–4 (lightly crushed)

Lemon juice – 1/2 tsp (to avoid crystallization)

For Frying:

Ghee + Oil (50:50 mix) – as needed

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Method:

Step 1: Prepare Syrup

1. Add sugar and water to a pan.

2. Heat until sugar dissolves, then boil for 5–6 minutes until slightly sticky (not one-thread).

3. Add cardamom and rose/kewra water. Keep warm.

Step 2: Prepare Dough

1. In a thali, mash khoya and paneer until smooth, lump-free.

2. Add maida and baking powder, mix well.

3. Add ghee, mix, then add milk slowly to make a soft, smooth, crack-free dough.

4. Rest dough for 10 minutes, covered with damp cloth.

Step 3: Shape Jamuns

1. Take small portions, flatten, add a pinch of chopped pista + cardamom if stuffing.

2. Roll gently into smooth, crack-free ovals or round balls.

Step 4: Fry Jamuns

1. Heat oil + ghee mixture on low-medium heat.

2. When slightly hot (not smoking), add jamuns in batches.

3. Fry on low heat, stirring gently, until they first turn golden brown.

4. Continue frying until they become deep brown to almost blackish (kala color) – but not burnt.

This slow frying gives the unique kala jamun taste.

Step 5: Soak

1. Remove jamuns, drain briefly, then drop into hot sugar syrup.

2. Let soak at least 2–3 hours for best results.

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Serving:

Serve warm or at room temperature.

Garnish with chopped pistachios or silver leaf (varq) if desired.

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16/09/2025

⭐ Crispy Chicken Fries Recipe

📝 Ingredients

500g boneless chicken breast (cut into thin strips, fry-shape)

1 cup all-purpose flour

1 cup breadcrumbs (panko for extra crunch)

1 egg (beaten)

½ cup milk

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika or chili powder

½ tsp black pepper

1 tsp salt (adjust to taste)

Oil for frying

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👩‍🍳 Method

1. Prep the chicken: Slice chicken breasts into long, thin fry-like strips.

2. Season: Mix flour with garlic powder, onion powder, paprika, salt, and pepper.

3. Dip: First coat chicken strips in seasoned flour → then dip in egg & milk mixture → finally coat in breadcrumbs.

4. Rest: Let coated chicken strips rest for 5–10 mins (helps crumbs stick).

5. Fry: Heat oil and deep fry chicken strips until golden brown and crispy.

6. Serve: With ketchup, mayo, or spicy dip (like sriracha mayo).

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👉 You can also bake or air-fry them (200°C / 400°F, 15–20 mins, flip halfway) for a healthier version.



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16/09/2025

🌯 Chicken Fajita Wrap

Ingredients:

Boneless chicken strips – 250g

Capsicum & onion (sliced) – 1 cup

Fajita seasoning – 1 tbsp

Oil – 2 tbsp

Mayo + ketchup – 3 tbsp

Tortilla wraps – 3

Method:

1. Heat oil, add chicken strips + fajita seasoning, cook until done.

2. Add sliced capsicum & onion, sauté 2 mins.

3. Spread mayo & ketchup on tortilla, place chicken mix.

4. Roll tightly → grill 1–2 mins each side.

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Wrap lovers, rate this 1–10! 😋



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