Cheese Fries with Ranch Sauce

 Cheese fries used to be my faaav during college days. There used to be a restaurant named  New York Fries in our college food court and me and by buddies never failed to make a visit there every alternate days. They served nice and crispy fries with different types of topping. My faav used to be ‘the works’ flavor. They served it with delicious beef chilli over the fries, topped with sour cream, cheese sauce, and fresh green onions. They even had butter chicken topping. Just think about that…butter chicken on fries–whoaa it was a deadly combination with two of my favorite things.  
For the past few days i was craving for cheese fries soo bad, and i thought why not make it at home. I had a bag of frozen fries lying in the freezer, a box of sour cream in the fridge and i had some sharp cheddar cheese too. Soo i put my son to sleep and i rushed to the kitchen and started my work. 

I didn’t want to use sour cream as it is, so i decided to make a nice ranch sauce with mayo and sour cream for the topping. So i fried the fries till nice and golden brown, placed it on a skillet, added some grated cheddar cheese on top, then i added some slices hot dogs and then some pickled cucumber and jalapeños and finally a generous amount of mozzarellla cheese. 

I slipped it into oven and baked it for 1-2 minutes. Then poured generous amount of ranch sauce on top. I wanted to take photographs, coz of course….i wanted to share this with you guys. I took it out of the oven, the cheese was bubbling and the aroma of the cheese and the fries…oooh…i somehow suppressed by urge to dig into it right away…just for you guys, really! I took my camera and after the first click, i could hear a waaaah! My son got up..i was like NOOOO! And then he wouldn’t sleep again so my photography didn’t go as well as i planned. I had to wind up soon with some super sloppy pics. 

Seriously, these pics doesn’t do justice to this dish at all. Don’t judge the taste of these fries by the looks of it…it seriously tastes ‘out-of-this-world’ good. You should try it k. Maybe il click again some other time and add to this post. Till then here is the recipe. There is no specific amount of the ingredients for this, just add as much or as little as you like. 


  • French fries
  • Hot dogs
  • Pickled cucumber
  • Pickled jalapeños 
  • Cheddar cheese
  • Mozzarella cheese 
  • Ranch dressing
  • Green onion greens

For the ranch sauce:

  • 1/2 cup mayonnaise 
  • 1 clove garlic
  • 3 tbsp chopped parsley 
  •  1/4 cup sour cream
  • 1 tsp vinegar 
  • 2 pinch sugar 
  • 1/4 tsp cayenne/ red chilli powder
  • 1/4 tsp paprika
  • 3 tbsp buttermilk
  • 2 pinch Salt 



✔️ If you like, you can make the fries from scratch at home. The fries can be baked too for a skinnier version. 

✔️ The hot dog can be replaced with some shredded leftover chicken. 

✔️ If you want the ranch dressing to be thick add 3 tbsp butter milk otherwise add more. 


  1.   Fry the fries till golden brown. 
  2. Place it on a baking dish or cast iron skillet. 
  3. Spread some grated cheddar cheese on top. 
  4. Then add some sliced hotdogs, pickled cucumber and jalapeños. 
  5. Then spread some mozzarella cheese on top. 
  6. Turn the oven to broil and move one of the oven rack to the top. Slip in the fries let the cheese melt. Watch closely as this will happen in a minutes or two. 
  7. Remove from oven pour the ranch sauce on top and sprinkle the chopped green onions and serve immediately. 

To make ranch sauce:

  1.   Mince the garlic. Then crush the garlic along with some salt. 
  2. Mix all the ingredients together to this. 


Hariyali Chicken/ Green Herbed Chicken

All the chicken lovers must be happy to see yet another chicken post. And all the chicken haters will be like, “oh no, here she is with a chicken recipe AGAIN,”. I’m sorry guys, i post so many non-veg recipes because i make them very often at home. My husband is a happy carnivore, hehe! But i promise, i will post some veg recipes soon even though i am a novice in that section. 

But today’s recipe is all about the greens. Chicken and lots of green herbs joined hands together to create this amazing flavor packed curry named chicken hariyali. “Hariyali” means greenery in Hindi. This curry gets this name as lots of nutrient rich herbs like coriander and mint leaves are added to this. 

I am so happy that i found this recipe, because it is soooo easy to prepare this. Really, the best part of this curry is that you don’t need onions. I so hate cutting onions and I’m sure many of you feel the same way. The other good thing is that you don’t have to add any elaborate spices. The flavor comes from the herbs, green chillies, lots of garlic and ginger. And the richness in the gravy is achieved from the coconut milk. 

Haseena Auntyyy, thanks a ton for this super easy and delicious recipe. Haseena aunty is my most faav aunty in the world, i swear! <3 She is my besty Sonia’s mom. I know her since i can remember. She is more like a mom to me. I love her and i looove her food. She makes the most yummiest and easiest dishes. Stay tuned as i will be soon posting another recipe of hers which is my faav. Till then, here is the method and list of ingredients to make hariyali chicken. 



  • 500 g chicken
  • 1 tsp lemon juice
  • 1/2 tsp jeera powder
  • 1/2 tsp garam masala powder
  • 1/2 cup thick coconut milk
  • Salt to taste
  • Oil As needed
  • Coriander leaves to garnish

For the green paste:

  • 2 spring onion (full white and half of green part)
  • 4 green chillies
  • 1/2 cup coriander leaves, chopped  
  • 1/4 cup mint leaves
  • 10 cloves garlic
  • 1 inch piece ginger


✔️ You can add 1/2 cup of mint leaves, if you like the flavor of it. 

✔️ I added 5 green chillies as we like our curries spicy.  


  1.   Grind all the ingredients listed under green paste into a smooth paste. 
  2. Heat oil in a heavy bottom pan, and add in the paste. Sauté for 5 minutes. 
  3. Add in the jeera and garam masala powders. 
  4. Put in the chicken. Add salt. Cover and cook on low flame for about 40 minutes. 
  5. Open the lid and cook on high till the water that the chicken has released dries up a little. 
  6. Reduce heat to low again and pour in the lemon juice. Mix well. 
  7. Pour in the coconut milk and let it boil once. Switch off flame and garnish with coriander leaves.  


Biscoff-Oreo Popsicles

Its Hot!! Really HOT outside! Can’t wait for winter. LETS MAKE SOME POPSICLES to cool off!! I’m talking about layered popsicles, with layers of oreo aaaand biscoff spread.

I hope you’ve had a chance to try this amazing product, biscoff spread that has been all the rage for some time now and it has foodies swooning in the aisles of the supermarket. For those who have not tried them before, get ready to have your life officially changed.

 Biscoff spread is made from the bakery that makes those yummy Biscoff caramelised cookies. Not just that, it seems it is cholesterol-free, preservative-free, trans-fat free, vegan, and perhaps most importantly…. nut-free. So you can swap this for peanut butter or Nutella. This spread surely is a pure competitor for those two.

These biscoff lotus cookies has been available here for some time now. It our faav cookie to have with coffee. But the biscoff spread hit the kuwait stores just recently. I love it. SeriousLy, it was so addictive that i finished one full jar within few days….i got another jar and instead of diving straight into the jar with a spoon, i decided to make these popsicles by combining the biscoff flavor with oreos…and it was mindblowing.

So you all stay cool and make these biscoff oreo popsicles.
Makes 4


For the biscoff popsicle:

  • 1/3 cup biscoff spread
  • 1/2 cup whipped cream/ cool whip (the cream should hold stiff peaks)
  • 1/4 cup whipping cream

For oreo popsicle:

  • 5 oreos powdered
  • 1/2 cup whipped cream/ cool whip
  • 1/4 cup whipping cream
  • 1 tsp powdered sugar
  • 1/2 tsp vanilla essence

For biscuit and butter layer:

  • 8 lotus biscuits
  • 2 tbsp biscoff spread

Other ingredients:

  • Roasted cashews chopped
  • Nutella



✔️ If you don’t get biscoff spread in your place, you can use Nutella for one layer. Or else make two layers of oreo. Peanut butter can be used too.

✔️ If lotus biscuits are not available, use digestive biscuit or marie biscuit and mix it with melted butter.

✔️ I didn’t have the proper popsicle stick with me, so i used a wooden skewer. But it was a little difficult while eating the popsicles as the skewer wouldn’t hold the popsicles in place. So, it is best to use the proper flat stick for this.

✔️ You can make this in icecream molds too


For biscoff popsicle:

  1.   Heat biscoff in a microwave oven for 20 seconds till softened.
  2. Add in whipping cream to this. Mix well
  3. Fold in the whipped cream.
  4. To make the biscuit butter layer, powder the lotus biscuits and to it, mix in 2 tbsp of softened biscoff spread. (soften spread by heating it in microwave oven for 20 seconds)

For oreo popsicle:

  1.   Mix well sugar in whipping cream till dissolved.
  2. Mix in powdered oreos. Add in vanilla.
  3. Fold in whipped cream.

To assemble:

  1.   Take a small paper cup and first place a layer of cashews.
  2. Then add a layer of biscoff mix.
  3. Next a layer of crushed cookie and butter mix.
  4. Then a layer of oreo mix.  
  5. Finally add a layer of nutella and then nuts or crushed oreos. If you want, you can omit the nutella and just add crushed lotus biscuits as final layer.
  6. Keep in freezer for an hour and then place a popsicle stick in the center and freeze further for 3-4 hours.
  7. When serving just tear the paper cup and remove the popsicles off it.

Chicken Kabsa/ Machboos

Today i am posting a dish that is symbolic of the Kuwaiti hospitality. I am bringing to you guys the recipe of “machboos”. Being a resident of Kuwait, i am excited to post the recipe of this place’s national dish.

Machboos has three parts; the meat (which is traditionally lamb or chicken) which is really well cooked and tender, the rice that is cooked in the meat’s stock, and a topping which is made with split peas, raisins and onions.

This rice is served with a tomato sauce, which they call as dakoos or salata har (spicy salad). This light and bracing combination of tomatoes, green chillis and capsicum has a lot of similarity with the mexican salsa. It is usually not very spicy, but as me and my husband likes things spicy and hot, i added red chilli powder too. You can omit it if you want.

I got this recipe from Shabana, my sis in law. You guys must be familiar with this name right. Yesss…this is the same person who contributed the most popular items Layered chocolate and custard pudding and Umm-Ali to the blog. Those of you who have never tried these 2 desserts, you are missing out on some great stuff. And those of you who have tried them before will know how good shabana’s recipes are. I assure you all that this is a very goooood recipe. I lovedd it. Thank you ammayi for this amazing recipe. 😊😍

Serves 4


  • 1 whole chicken, skin on
  • 4 tbsp oil
  • 1″ stick cinnamon
  • 3 cloves
  • 3 cardamom
  • 2 medium large onions chopped
  • 6 cloves garlic
  • 1″ginger
  • 5-7 green chillies
  • 2 medium tomatoes chopped
  • 1/2 of a small capsicum, cut in cubes
  • 1 bunch coriander leaves chopped
  • Few mint leaves
  • Pepper powder according to taste
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 cube chicken stock/ chicken bouillon
  •  3 cups basmati rice
  • 4 1/2 cups plus 3/4 cup water
  • Salt to taste
  • 2 tsp Lemon juice and pepper to add while frying chicken

For the onion-lentil mix:

  • 2 tbsp oil
  • 1/2 of a medium onion sliced thinly
  • 1/2 cup yellow split peas
  • Raisins
  • Pepper
  • Salt

For the dakous/ tomato sauce:

  • 1 tbsp oil
  • 1/2 onion chopped
  • 1/2 of a small capsicum chopped
  • 2 cloves garlic
  • 2 green chillies
  • 2 large tomatoes
  • 1 tbsp tomato paste
  • 1/2 of a chicken stock cube
  • 1/2 tsp red chilly powder
  • 1/4 tsp pepper powder
  • 1/2 tsp sugar
  • Salt to taste



✔️ This can be made with whole chicken too.

✔️ While cooking the chicken for one hour, in the first 30 minutes you just have to stir twice or thrice. But in the second 30 minites, you have to stir frequently to avoid the spices from sticking to the bottom of the pan.

✔️ After adding 1/2 cup water to the rice, check after 20 minutes if the rice has cooked well. If not, add 1/4 cup more water and cook further till the rice is done.

✔️ After i took out the chicken, i removed the skin from it and then fried. You can fry with skin on, if you like it that way.

✔️ The chicken can be baked or deep fried too.

✔️ This recipe is a little on the spicy side as thats how we like it. You can adjust the heat according to your preference.


  1.   Heat oil in a pan, add the whole spices and sauté for few seconds.
  2. Add in the onions and sauté till the onions are  soft and brown in color.
  3. Meanwhile, grind the garlic, ginger and green chilli into a smooth paste.
  4. Add this to the onions and sauté well.
  5. Add in the capsicum and tomatoes and cook for 5 minutes.  
  6. Put in the powders and mix well. Add in the leaves and mix well.
  7. Mix the chicken stock cube in a cup of boiling water. Pour this into the pan.
  8. Place the chicken in this, close the lid of the pan and cook on low heat for one hour stirring occasionaly. (Notes) 
  9. After one hour, pour in 4 1/2 cups of water. Let it simmer on low for 30 minutes. Meanwhile soak the rice in water for half an hour.
  10. Fish out the chicken pieces from the gravy and add the rice into the gravy along with 1/2 cup of water.
  11. Let the rice get cooked on low heat. Check after 20 minutes if more water is  required. I had to add 1/4 more cup of water and the rice was done in another 10 minutes. So 30 minutes total.
  12. Rub a little pepper and lemon juice all over the chicken and shallow fry it.
  13. Place this chicken on top of the rice.

To make the onion-lentil mix:

  1.   Boil the lentil till cooked well. I preasure cooked mine f0r 10 mins.
  2. In a pan, add oil and in it, fry the the onions and capsicum on high heat till the onions turn dark golden and crispy.
  3. Mix in pepper and salt in the lentil and add that into the onion mix. Stir well and keep it aside.

To make the dakoos:

  1.   Heat oil in a pan and saute onions, garlic, green chillies and capsicum till soft.
  2. Blend tomatoes and pour it onto the onion mix. Add the tomato paste.
  3. Add in crumbled stock cube along with the red chilli pdr and pepper powder.
  4. Add salt and sugar.
  5. Let it boil on low heat for about 45 minutes.

Molten Lava Basbousa/ Semolina Cake

 Eid ul Adha is just around the corner, definitely the time when our minds are busy with recipes for fantastic lunch and delicious desserts.Well, here i have for you the recipe of the traditional middle eastern dessert basbousa with a slight twist. It has a molten chocolatey lava flowing from it. Sounds good, right? It looks and tastes good too. 

Semolina treats are very popular in the middle east. They have many different variations of this semolina cake/basbousa/namoura out there. I have tried many variations but i love my mom’s version of this cake the best. 

My mom used to make really good, perfect cakes before….before my sis and me entered the kitchen….that was really long time back. But after we took over the kitchen, mom stopped doing her experiments. And now sadly, she doesn’t remember the exact recipes of most of the cakes she baked.

But thankfully, she remembered most part of the recipe of basbousa except for the exact measurement of the semolina. So when i made it first, i guess i added more semolina and the cake turned out really hard. I made it again and i got it right, exactly like my moms moist crumbly cake. 

I wanted to do something different with this cake and so i thought that it would be cool if there was chocolate goodness oozing out of the warm cake. And yeaah! It was too good a combination of the warm cake drenched in fragrant sugar syrup with chocolate flowing from the center and nice cold icecream to balance it all.



For the cake:

  • 2 eggs
  • 100g butter softened at room temperature
  • 3/4 cup sugar
  • 3/4 cup yoghurt
  • 1 1/4 cup semolina
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp rose water

For the syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 tbsp rose water

For the chocolate ganache:

  • 1/2 cup whipping cream
  • 1 tbsp butter
  • 170g milk chocolate, cut into small pieces



✔️ Slightly warm the basbousa before serving.

✔️ Pour the syrup over the cake right after you take it out of the oven.

✔️ You can replace rose water with vanilla essence.

✔️ Just before serving, after you warm the cake, open the top piece of cake and pour more ganache and close it again. You are doing this because some of the ganache you poured earlier would have sunk into the cake, not letting the chocolate flow. Then place the scoop of icecream. This way you will have guaranteed lava flowing from the cake when you cut it. 


To make cake:

  1.   Preheat oven to 350F.
  2. Beat the butter and sugar till light and creamy.
  3. Add in the eggs and beat well.
  4. Add the yoghurt and mix. Then add in the baking powder, soda and semolina. Fold it in.
  5. Finally add rose water.
  6. Grease ramekins, cupcake pan or small individual cake pans generously.
  7. Pour the batter into it. 
  8. Bake for about 20 minutes till well done.
  9. Pour the sugar syrup over the cake once you take it out of the oven.

To make the sugar syrup:

  1. In a saucepan, add in sugar and water. Over high heat stir well to dissolve the sugar.
  2. Once dissolved, reduce heat to low and simmer for 10 minutes. 
  3. Turn off heat and add rose water.

To make chocolate ganache:

  1. In a saucepan, heat the whipping cream and butter till it comes to a boil. 
  2. Pour this hot cream into the chocolate and keep it closed.
  3. After 10 minutes, stir it well till chocolate is melted and well incorporated into the cream. 
  4. Refrigerate for 1/2 an hour. 

To assemble:

  1.   Remove the cake from the pan. Let it cool.
  2. Using a sharp knife, cut out a 1-inch circle out of the center of the bottom of each cake. The hole should be at least 1-inch deep. Scoop out the chunk of cake and discard. But keep the top piece of the cake to cover. Repeat this process with all the cakes.
  3. Spoon 2 tbsp or more of the ganache into the holes. Cover it withthe top  piece of the cake.
  4. Before serving, warm the cake and add a scoop of icecream on top. Pour ganache over the icecream and dig in.


Tandoori Fried Chicken with Honey-Garlic Aioli

I love fried chicken! Who doesn’t, right?

Growing up in Dubai, Fried chicken mainly KFC played a major role in my life. Those days when we eat out the only options we had was either KFC, or Pizza hut or few other Indian and Arabic restaurants. I used to get super excited when we choose KFC as the destination.

One of my strongest childhood memories is sitting on a blanket, in a park with my family having a KFC picnic. Oooh i so miss those times! You should have such picnics with your children once in a while. Keep doing those, who knows which memories your babies will pull up 30 years from now. Its an important part about growing up.

There’s something beautiful about relaxing in the warm sunshine with delicious food, and this time you don’t have to run to KFC, I’ll give you a fool proof, Indian spiced Tandoori fried chicken recipe that everyone will be begging for more and the flavor is so delicious you’ll be licking your fingers. Guaranteed!

Me and Fadal enjoy some nice and satisfying plate of fried chicken once in a while. I do savour every bit of it while having , but i always regret after eating it. But again, after few days i crave for it. I think this is the same kind of feeling most of them have. 

But as much as I love it, I never make it homemade. But after i saw the recipe of Tandoori fried chicken in this amazing blog Consumption Compulsion, i couldn’t resist myself from making it at home. So, i made it with a little change in the recipe here and there according to what ingredients i had at home and it was ‘oh-so-goood’. Like c’mon, fried chicken with the amazing indian tandoori flavor…i knew that it would be a winner. The honey garlic aioli is the perfect dip to go along with it.

 Serves 3


For the chicken marinade:

  • 800 g skinless chicken cut into medium large pieces
  • 2 tsp red chilli power
  • 8 cloves garlic
  • 1 inch piece ginger
  • 3 tbsp yoghurt
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp paprika
  • 1 tbsp lemon juice
  • salt to taste

For the Buttermilk batter:

  • 1/2 cup buttermilk
  • 1 egg
  • 1/4 cup all purpose flour
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • salt to taste

For the flour mix:

  • 2 cups all purpose flour
  • 1 tbsp paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp garlic powder
  • 1 tbsp black pepper powder
  • salt to taste

For the honey and garlic aioli:

  • 1/2 cup mayonnaise
  • 1 clove garlic
  • 1 tsp honey
  • 1/4 cup cilantro/ coriander leaves
  • 1/2 tsp paprika
  • 1 tsp lemon juice
  • 1/4 tsp mustard
  • salt if needed



♦ The longer you marinate the chicken, the ore tender the chicken will get and the cooking time will be reduced too. I marinated mine for 48 hours and it turned out juicy.
♦ Be careful with the heat while frying. The heat shouldn’t be so high that the outer coating will turn dark brown without the the chicken being cooked fully. Similarly the heat shouldn’t be too low that the coating start coming out of the chicken. I kept my flame on medium high and fried for 5-8 minutes each side. The chicken should be cooked within 15 minutes.
♦ Make sure not to overfill the pan with chicken. Just fry few number of pieces at a time without overcrowding the pan.


  1.   For marination, grind all the ingredients listed under marination except chicken of course, till you get a smooth paste. Marinate the chicken with it for 24-48 hours.
  2. Prepare a dip and coat station.
  3. In a bowl just mix up all the ingredients for buttermilk batter.
  4. In a ziplock bag add all the ingredients for the flour mix and shake the bag well till all ingredients are mixed.
  5. First dip the chicken in the buttermilk batter and then put it in the flour mix bag. Shake around the bag so that all the flour mix gets evenly coated on the chicken. Shake off excess flour and deep fry the chicken till done (read notes).
  6. Serve hot.

To make the aioli:

  1.   Chop the garlic in a food processor.
  2. Add all the ingredients to it and puree till you get a thick sauce.