Hello everyone everyone ?? I learned that we can do anything, but we can't do everything... at least not at the same time. So think of your priorities not in terms of what activities you do, but when you do them. Timing is everything. “You learn more from failure than from success. Don’t let it stop you. Failure builds character.” *In frame– Suji ka cheela with aachar n Chai ☕ Follow me for more updates on homemade foods @uzmaseasyrecipes @uzmaseasyrecipes Use #uzmaseasyrecipes to share your food pictures with me and get featured #sujicheela #cheela #semolinapancakes #mumbaifood #mumbaistreetfood #homemadefood #mumbaifoodblogger #foodmaniacindia #munchymumbai #mumbaifoodlovers #foodindia #mumbaifoodie #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

#happybirthdaydaughter ?? Fatma ❤️ When I take a look back on the day I gave birth to you, I can’t just hold back my happiness, and I just keep thanking my Creator for blessing me with you. The day you were born was the greatest moment of my life. I am so grateful that I have a daughter as honest, beautiful, and intelligent as you. Happy birthday to my princess! ???? #birthdaycake #birthday #cake #uzmaseasyrecipes #beautifulcake #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Rusk Biscuits Ka Halwa ? Want to impress your guests with a very unique sweet and show off your culinary skills? Try this Rusk Halwa. Delicious Rusk Biscuits halwa which can be made in few minutes. This halwa not only taste amazing but is super easy to make. Ingredients: Rusk Biscuits–6_8 Egg_ 2 Milk– 1 cup Sugar–1/2 cup Ghee–¼ cup Raisins–8_9 Cardamom powder–1/4 tsp Pinch of orange food colour Some chopped nuts for garnishing Method– Powder the Rusk Biscuits into a fine powder using rolling pin or the dry mixie jar. Take heavy bottom pan, add rusk biscuits powder, egg, milk, ghee, sugar, food colour and mix well using spatula. Now put on the flame on high. stir continuously. After 1_2 minutes keep the flame simmer. Stir occasionally till the mixture becomes thick; then add the Cardamom powder and raisins or chopped nuts. Mix them well. Cook till the mixture does not stick on the walls of the pan. Then remove the pan from the flame and transfer the halwa into a serving bowl. Allow it to cool down and serve. Easy and tasty Rusk Halwa is ready to serve. #ruskbiscuitkahalwa #halwa #biscuithalwa #uzmaseasyrecipes #biscuitrecipe #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

Late post..!!! Plate of fully happiness? Here is a collection of sweets and snacks for diwali This faral send me my sweetest friend @_blossom.sai Follow: @foodholic_bae Follow: @foodholic_bae No repost without permission ? #happydiwali#diwalipost#diwali2020#diwalicelebration#diwalidecorations#faral#diwalifaral#diwalifaralmaking#foodblogging#blogging#mumbaifood#mumbaifoodblogging#mumabi#foodholic_bae#bhukkad#mumbaifoodblogger#delhifoodblogger#foodholicbae

? Rasgulla ? INGREDIENTS FOR CHENNA / PANEER: 1 litre milk, full cream cows milk 2 tbsp lemon juice FOR SUGAR SYRUP: 1½ cup sugar 8 cups water 1 tsp Rose water Method– CHENNA / PANEER RECIPE: In a thick bottomed pan add 1 litre milk. Stir occasionally and get to a boil. Add lemon juice and stir well. If it doesn't curdle add more lemon juice and stir till milk curdles completely, Switch off the gas stove. Rest for 2 minutes. Drain the curdled milk into the thin cloth or muslin cloth. Rinse the chenna under running water to remove the acidic flavour. Now bring it together and squeeze off excess water. Hang for 30 minutes. or till all the water drains off completely. After 30 minutes, start to knead the paneer. knead paneer till it turns out smooth without any grains of milk. Make small balls of paneer and keep aside. SUGAR SYRUP RECIPE: In a deep vessel take 1½ cup of sugar. furthermore, add 8 glasses of water and stir well. Boil the syrup for 10 minutes on medium flame. Add Rose water to the sugar syrup. after that, drop the prepared paneer balls into boiling sugar syrup. cover and boil for 15 minutes. the paneer balls will have doubled in size. keep aside till it cools completely and then refrigerate. Serve rasgulla chilled or at room temperature garnished with few saffron strands. #rasgullah #rasgulla #bengalfood #uzmaseasyrecipes #kolkatafood #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

?? Happy Children's Day ?? वो Exam में रट्टे लगाना, फिर रिजल्ट के डर से घबराना.. वो दोस्तों के साथ सायकिल चलाना, वो छोटी छोटी बातों पर रूठ जाना.. मुश्किल है इसको भुलाना.. वो माँ का प्यार से मनाना, वो पापा के साथ घूमने जाना, और पिज्जा और बर्गर खाना, याद आता है अब वो जमाना.. बचपन है ऐसा खजाना, मुश्किल है इसको भुलाना… ???????????? #happychildrensday #childrensday #kids #uzmaseasyrecipes #bachpan #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Sewai ? Ingredients Lachha/feni/sewai–4 or 1/kg (sewa crushed by hand) Ghee 1cup Sugar–250 gms or according to taste Milk–1/2 litre Milk powder–4 tbsp(optional) u can also use khoya aur mawa Desiccated coconut_4 tbsp( u can also use chopped dried coconut) Green cardamom–4 Cloves–4 Some Chopped dry fruits Method– In a wide vessel, heat ghee, add cardamom and cloves, add the sewai and fry on low flame untill brown. Add sugar and saute some minutes. Then add the milk and mix well. Now u can add milk powder and desiccated coconut at this point and mix gently. Now cover the sewai and cook it on low flame few more minutes or until the milk dries out. You can stir gently occasionally, so that the bottom must not get burnt. Garnish with chopped dry fruits. Serve hot or cold as you wish. #sewai #happydhanteras #sewaiyan #uzmaseasyrecipes #diwali #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Vegetable Tahri ? INGREDIENTS 2 tbsp ghee / Oil 1 bay leaf 1 inch cinnamon 4 cloves 1 black cardamom 2 green cardamom 1 tsp cumin seeds ¼ tsp pepper 1 onion, sliced 1 chilli, slit 2 tsp ginger garlic paste ½ potato, cubed 3 beans, chopped 1 carrot, chopped 10 Cauliflower florets 2 tbsp green peas 2 tbsp sweet corn 2 tomato, chopped ½ tsp kashmiri chilli powder 1/2 tsp Kitchen King masala powder 1/2 tsp red chili powder ½ tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp garam masala 1 tsp salt or to taste 1 cup basmati rice, soaked 20 minutes 2½ cup water 2 tbsp Coriander leaves finely chopped Method_ In n a large kadhai heat 2 tbsp ghee, add all whole garam masala. Fry till they turn fragrant. Now add 1 onion and saute till onions turn golden. No add 2 tsp ginger garlic paste. saute well. Add all vegetables and saute few minutes. Now add chopped tomatoes and saute well. Add red chilli powder, turmeric powder, cumin powder, garam masala powder, Kashmiri red chili powder, kitchen king masala powder and salt. saute for 2 minutes. Now add 1 cup basmati rice and 2½ cup water. cover and simmer for 20 minutes. Your veg tahari is ready to serve with raita or green chutney. #vegetabketahri #tahri #vegpulao #uzmaseasyrecipes #upfood #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Lacha Paratha with Chicken Kofta Curry ? For Paratha– Ingredients: 2 cups whole wheat flour + more 1 1/2 cups water Salt to taste Melted ghee as required Method: Take 2 cups wheat flour, 1 teaspoon oil or ghee and salt in a mixing bowl. Mix well, add water and knead to a smooth dough. Set aside for 30 minutes. At the time of making paratha, divide the dough into 6 equal balls. take one ball and roll into a 6" thin disc. Apply some ghee and spread evenly, sprinkle some wheat flour. Pleat the dough from the opposite side. Roll the pleated dough into a circle and roll into thin disc again. Place the rolled disc on a hot tava and cook from both sides with some oil/ghee. Once the paratha is cooked, smash it using your hands to separate the layers. Serve paratha hot. Notes 1. Don't apply much pressure while rolling the pleated disc. The layers will not be seen.2. Adding ghee makes more tasty parathas. For Kofta– Ingredients– For Seasoning the chicken 1/2 kg Chicken(boneless) 1 big onion ( cut into fine sliced then fry golden brown) 2tbsp Sattu ( roasted Bengal gram powder) 1 tsp Ginger Garlic paste 2_3 green Chili (finely chopped) Coriander leaves (finely chopped) 1tsp Garam masala powder Salt to taste For Kofta Curry 2 Tbsp Mustard oil 1Bay leaves , 1 Cinnamon stick, 2 green n black Cardamom, 2 Cloves 1/2 tsp Shahi zeera (black cumin) 1 Tbsp Ginger Garlic paste 3 Green Chilies 2 medium Onion 1 large Tomato 2 tsp Chili powder 2 tsp Coriander powder 1 tsp Garam Masala powder 2 tbsp Yoghurt Coriander Leaves Salt to taste Method– Mince the chicken and season it with salt, garam masala powder, brown onion, sattu, green chilli, coriander leaves and ginger garlic paste and mix well. make small meat balls and keep aside. If u want u can fry the koftas. Heat the oil over a medium high heat in a large frying pan. Now add the ground spices and fry for a seconds. Then add the onion tomato puree, garlic and ginger paste and fry until golden, stirring occasionally, about 5-10 seconds. Now add the powder masala and fry for a further minute, stirring continuously to prevent burning. once raw smell is gone add the garam masala powder and yoghurt n fry few minutes.  Add a cup of water and bring it to boil. Lower the flame and add the meatballs. Simmer for 10 minutes. Garnish with green chili and fresh coriander leaves. serve hot with Rice pulao or roti ya paratha. #chickenkofta #chicken #lachaparatha #uzmaseasyrecipes #paratha #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood

? Soyabean Biryani in Cooker ? Ingredients_ 2 cup basmati rice 1 1/2 cup soya nuggets soaked for twenty minutes and drained 1 Onion 2 tsp Ginger garlic paste 2 Tomato 2 Green cardamom 1 Black cardamom 1 Cloves 1 inch Cinnamon sticks 6-8 Black pepper 1/6 tsp Shahi jeera 1 Bay leaves 1/4 tsp Turmeric powder 1/4 tsp Red chilli powder 1/4 tsp Garam masala powder 2 tsp Biryani masala powder 2 tbsp Mint leaves 2 tbsp Coriander leaves 3-4 Green chillies 2 tbsp Oil or ghee Salt to taste Method_ Heat oil in a pressure cooker. Add whole garam masala and sauté till they change the colour. Add onion slice and sauté till golden brown. Add ginger garlic paste and sauté few minutes, then add turmeric powder, red chilli powder and sauté few minutes, then add biryani masala, garam masala and again sauté few minutes. Add tomatoes and salt, mix and cook on medium heat for 2_3 minutes. Add tomatoes and salt, mix and cook on medium heat for 2_3 minutes. Add soya nuggets and mix well, sauté 1_2 minutes. Add mint and coriander leaves. Add rice and mix well, add four cups water, mix, cover and pressure cook until one whistle. After one whistle, remove from heat, set aside for 5 minutes and open the lid when the pressure is completely released. Serve hot with raita. #soyabiryani #biryani #soyarecipes #uzmaseasyrecipes #vegbiryani #foodphotography #darkfoodphotography #foodblogger #foodiesofinstagram #foodie #foodies #foodiesofcreatorshala #foodbloggersofinstagram #artofplating #foodbloggersofcreatorshala #creatorshala #mumbaifoodblogger #delhifoodblogger #foodblogging #food #foodstyling #foodart #delhifoodie #instafood