Sanaa's Recipe Note Book

Sanaa's Recipe Note Book This recipe note book shares my recipes that covers desserts, sweets, side dishes, main meals etc. I am a mother, busy working with two lovely daughters.
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Till my marriage I just had no idea of making a very simple meal! I began cooking just after my marriage . Then slowly I started experimenting new dishes, and now cooking turned out to be one of the favorite hobbies. My husband has been encouraging me to share my recipes through any online media, and I loved this idea, (though it requires some amount of typing the recipe steps, which I am not very

good at!). Now I decided to share my recipes in this page. Through this recipe note book I would like to share my recipes that covers desserts, sweets, side dishes, main meals etc. So far, my experience has been very good in experimenting with ingredients and I strongly recommend all of you to experiment yourself on these recipes where ever possible. Most of the recipes I share in this page are very simple to cook, and at any stage if you need any help let me know, I will help to the best of my capability. Let me have your feedback on all aspects of this page.

CHICKEN PARATHA ROLLFor the marinade1. Chicken (boneless) – 500 gram (cut to small strips2. Red chili powder – 1 tsp3. C...
25/02/2026

CHICKEN PARATHA ROLL
For the marinade
1. Chicken (boneless) – 500 gram (cut to small strips
2. Red chili powder – 1 tsp
3. Coriander powder – 1 tbsp
4. Cumin powder – 1 tsp
5. Turmeric powder – ¼ tsp
6. Yogurt – 3 tbsp
7. Crushed ginger garlic – 2 tsp
8. Red food colour – few drops (optional)
9. Salt – to taste
10. Oil – 2 tbsp

1. Marinate the cleaned chicken pieces with the above ingredients except oil and refrigerate for
about 2 hours.
2. Heat oil in a pan and stir fry the chicken pieces till well cooked.

For the chicken paratha roll
1. Paratha – 8 (homemade or frozen)
2. Onion – 2, big (chopped)
3. Tomato – 2, big (chopped)
4. Cucumber – 1 ¼ cup (chopped)
5. Carrot – 1 (thinly sliced)
6. Coriander leaves – 1 tbsp (chopped)
7. Lemon – 1 or 2
8. Salt – to taste

1. In a bowl, combine together onion, tomato, cucumber, carrot, coriander leaves and little salt.
2. Heat a pan and cook the parathas. Take a paratha, spread little prepared vegetable mixture, top
it with little stir fried chicken pieces and squeeze little lemon juice over it. Wrap it tightly and
wrap it with aluminum foil or butter paper. Serve hot.



CHICKEN PIZZA BALLSFor the dough1. All purpose flour/ maida – 1 cup2. Milk powder – 1 tbsp3. Sugar – ¼ tsp4. Salt – ½ ts...
23/02/2026

CHICKEN PIZZA BALLS
For the dough
1. All purpose flour/ maida – 1 cup
2. Milk powder – 1 tbsp
3. Sugar – ¼ tsp
4. Salt – ½ tsp
5. Instant Yeast – ¾ tsp
6. Baking powder – ¼ tsp
7. Olive oil/ vegetable oil – 2 tbsp
8. Luke warm water (not too hot) – ½ cup (little more or less to make a smooth dough)
Method
1. Combine well all ingredients together except olive oil and water. To this add olive oil and mix
well.
2. Add hot water little by little and knead well to smooth dough. Coat it with a thin layer of oil and
keep it aside covered for about 2 hours to rise.
Other ingredients
1. Fried chicken (boneless) – ¾ cup, cut to bits
2. Onion – 1 small, chopped
3. Tomato – ½ , chopped
4. Pizza sauce – 3 – 4 tbsp (home made or store bought)
5. Spreadable cream cheese – 3 tbsp (optional)
6. Mozzarella cheese – 1 cup
7. Butter – 3 tbsp
8. Garlic – 1 clove, finely chopped
9. Parsley – 1 tbsp, finely chopped
10. Salt – to taste
1. Preheat the oven to 200 degree Celsius. Grease a baking sheet with little butter and keep it
ready.
2. Combine together chicken, onion and tomato in a bowl with little salt and keep it ready.
3. Melt butter in a small bowl in a microwave. To this add finely chopped garlic and parsley.
4. Make 10 – 12 balls out of the dough. Roll it one by one to small circles, add a pizza sauce
and spreadable cream cheese to it, then the chicken mix and little mozzarella cheese. Close it
to cover the filling and roll in your palm lightly to make a ball shape.
5. Place it in the greased baking sheet, brush it with the garlic – butter mix and bake in the oven
for about 18 – 20 minutes, till both the sides are perfectly done, turning the sides after 10 –
12 minutes. Remove from the oven and serve hot.
Note – Makes about 10 – 12 pizza balls. This can be done in a non stick pan too instead of baking,
over very low flame and a heat diffuser over the flame, with lid on.





CHEESE STUFFED CHICKEN BUNFor the Dough1. All purpose flour – 2 ½ cup2. Milk powder – 4 tbsp3. Yeast – 1 ¾ tsp4. Sugar –...
22/02/2026

CHEESE STUFFED CHICKEN BUN
For the Dough
1. All purpose flour – 2 ½ cup
2. Milk powder – 4 tbsp
3. Yeast – 1 ¾ tsp
4. Sugar – 1 tsp
5. Egg – 1
6. Melted butter – 2 tbsp
7. Oil – 3 tbsp
8. Warm milk – ½ cup (little more or less to make a smooth and soft
dough)
9. Salt – 1 ¼ tsp

1. In a deep bowl, take all purpose flour, milk powder, yeast, sugar
and salt and combine well.
2. To this add egg, melted butter and oil and combine. Slowly add
warm milk little by little and knead really well to make a smooth
and very soft dough (for about 7 – 8 minutes). Keep it aside
covered for about 1 – 1 ½ hour.

For the filling and assembling
1. Boneless chicken – 250 gram (cut to very small bite size pieces).
2. Red chili powder – 2 tsp + ½ tsp
3. Turmeric powder – ¼ tsp
4. Lemon juice – 1 tsp
5. Onion – 1 big, diced
6. Garlic – 2 cloves, chopped finely and crushed
7. Capsicum – 1 , diced
8. Black pepper powder – ½ tsp
9. Tomato paste – 1 tbsp
10. Oregano – a pinch
11. Coriander leaves – 1 tbsp
12. Mozzarella cheese – 1 ½ cup
13. Egg – 1 (for brushing on top)
14. Oil – 4 tbsp
15. Butter – 2 tbsp

1. Marinate the chicken pieces with 2 tsp red chili powder, turmeric powder, lemon juice and salt. Heat oil in a pan and fry the chicken pieces just till done. Remove the chicken pieces from the pan.
2. In the same pan, add diced onion and little salt and saute over medium flame for about 2 minutes. Add garlic and saute till the raw smell disappear. Add capsicum and cook 2 – 3 minutes.
3. Reduce the flame, add red chili powder and black pepper powder to this, cook for a minute. Add tomato paste, oregano, coriander leaves and chicken, cook for 2 – 3 minutes and remove from flame.
4. Preheat the oven to 180 degree. Grease a baking pan with little butter and keep it ready.
5. Take the dough (this should double in size) and knead for a minute. Divide to 16 – 18 small balls. Roll it one by one to a small circle. Add little mozzarella cheese and the prepared chicken filling at the center. Cover the filling well with the sides of the circle and make to a bun shaped ball and place it in the greased pan. Repeat the process with the remaining dough.
6. Keep it covered with a damp towel for 10 minutes. Now brush the
top of prepared chicken bun with egg and bake for about 30 minutes or till the top of the bun turns golden brown. Remove
from the oven and brush the baked chicken bun generously with
butter. Serve immediately

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BISCUIT TRIFLE 1. Mixed nuts (cashew, almond, pistachio, walnut) – ½ cup (chopped)2. Sugar – 2 tbsp3. Crushed biscuit – ...
21/02/2026

BISCUIT TRIFLE

1. Mixed nuts (cashew, almond, pistachio, walnut) – ½ cup (chopped)
2. Sugar – 2 tbsp
3. Crushed biscuit – 1 cup (digestive or gooday biscuit)
4. Unsalted butter – 6 tbsp
5. Whipping cream (chilled) – ¼ cup
6. Thick cream – 250 ml
7. Condensed milk – ½ cup
8. Cream caramel powder (readymade pudding powder) – ½ pack
9. Chocolate wafer fingers – to garnish

1. Heat a non - stick pan over medium flame and add chopped nuts and sugar and saute till crisp
and golden. To this, add crushed biscuits and butter and stir for another 2 – 3 minutes. Remove
from flame and let it cool.
2. Take a deep bowl (preferably chilled bowl), add the whipping cream and whip till creamy. To this
add thick cream, condensed milk and cream caramel powder and whip till creamy soft peaks are
formed.
3. Take 7 – 8 serving glasses, add about 1 ½ tbsp. of the prepared biscuit – nut mixture, make a
layer of cream mixture over that. Again a layer of biscuit mixture, top it with the cream mixture
and sprinkle a little biscuit mixture on top and garnish with a piece of chocolate wafer finger. Cool it covered for an hour. Serve.

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Easy dessert recipe with simple ingredients

MOZZARELLA CHEESE STICKS 1. Cheese strings – 6 – 82. All purpose flour – 1/3 cup3. Red chili powder – 1 tsp4. Garlic pow...
21/02/2026

MOZZARELLA CHEESE STICKS

1. Cheese strings – 6 – 8
2. All purpose flour – 1/3 cup
3. Red chili powder – 1 tsp
4. Garlic powder – ¾ tsp
5. Pepper powder – ¾ tsp
6. Oregano – ¼ tsp
7. Egg – 1
8. Milk – 3 tbsp
9. Bread crumbs – ¾ cup (add a pinch of black pepper powder, oregano, dried basil and little salt
to it)
10. Salt – to taste
11. Oil – for deep frying

1. Cut all the cheese string to half and keep it aside.
2. In a bowl, combine together all purpose flour, red chili powder, garlic powder, pepper powder,
oregano and little salt and combine well. Keep it ready.
3. In another bowl, combine together egg, milk and a pinch of salt. Keep it aside.
4. In another bowl, place the bread crumb mixture.
5. Coat the cheese string halves one by one with the flour mixture, the dip it in the egg mixture
and roll it in the bread crumbs. Again dip it in the egg mixture and then in bread crumb mixture,
freeze it for about half an hour.
6. Heat oil in a deep pan over medium flame and fry these cheese sticks in batches just till golden
and crisp. Move it to the paper towel and remove excess oil. Serve hot with any sauce of your
choice.

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MANGO CHEESECAKE MINIATURESFor the biscuit base1. Digestive biscuits - 150 gram (powdered)2. Powdered Sugar - 2 tbsp3. B...
19/02/2026

MANGO CHEESECAKE MINIATURES

For the biscuit base
1. Digestive biscuits - 150 gram (powdered)
2. Powdered Sugar - 2 tbsp
3. Butter (unsalted) - 5 tbsp (melted)
1. Combine powdered biscuits, powdered sugar and butter. Rub the ingredients using finger tips.
Add little by little cookie mixture in mini cheesecake mold press it with your finger tips. Keep
it in the refrigerator for about 30 min to set the base.
For the cheesecake filling
1. Cream cheese - 227 gram (1 package)
2. Condensed milk – ½ cup
3. Powdered sugar – ¼ cup
4. Vanilla essence - ½ tsp
5. Fresh cream/ thick cream – ¼ cup
6. Gelatin - 2 tsp
7. Water - 2 tbsp
1. Beat together cream cheese, condensed milk and powdered sugar till creamy. To this add thick
cream and vanilla essence and mix well.
2. Sprinkle the gelatin over 2 tbsp water and let it sit for a minute. Microwave it in the oven for
10 - 15 seconds. Remove it from the oven and stir it with a spoon. Let it cool for a minute (do
not add hot gelatin to the cream cheese mixture). Add it to the cream cheese mixture and
combine well.
3. Pour it over the biscuit base and spread evenly. Cool it in the refrigerator for about 3 - 4 hours
to set.
For the topping
1. Mango (ripe) – 1
2. Sugar – 1 – 2 tbsp (according to the sweetness of mango)
3. Lemon juice – 2 tsp
4. Gelatin – ½ tsp (sprinkled in 2 tsp water)
5. Strawberry and kiwi (sliced)
6. Chocolate curls
1. Remove the skin of the mango, cut to pieces and grind to smooth paste.
2. In a non stick pan, mix together pureed mango, sugar, lemon juice and bring to boil stirring
continuously over medium flame. Reduce the flame and cook till little thick. Remove from
flame and add the soaked gelatin to the cooked mango puree and combine well. Let it cool for
3 – 4 minutes stirring continuously
3. Top this over the prepared cheesecake miniatures. Cool it for about an hour or till set. Remove
the cheesecakes from the cheesecake pan carefully. Garnish with sliced strawberry, kiwi and
chocolate curls. Serve
Note : This can be made in a single spring form pan instead of mini cheesecake mold.

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CHICKEN CROQUETTES 1. Boneless chicken breast - 200 gram2. Pepper pwd - 1 tsp3. Chili pwd - ½ tsp4. Salt - to taste1. Co...
18/02/2026

CHICKEN CROQUETTES
1. Boneless chicken breast - 200 gram
2. Pepper pwd - 1 tsp
3. Chili pwd - ½ tsp
4. Salt - to taste

1. Cook the chicken adding pepper pwd, chili pwd, enough salt and 2 cup of water. Keep it aside.

Other Ingredients
1. Onion - 1 (thinly sliced)
2. Green chili - 2 (chopped)
3. Ginger garlic paste - 1 tsp
4. Garam masala pwd - ¼ tsp
5. Coriander leaves - 2 tsp
6. Butter - 3 tbsp
7. All purpose flour - 2 tbsp
8. Milk - 1 cup
9. Pepper - 1 - 1 ½ tsp
10. All purpose flour - ½ cup
11. Egg whites - 2
12. Bread crumbs - ½ - 3/4 cup
13. Salt - to taste

1. Crush together cooked chicken and onion in a food processor or chop it finely.
2. Heat oil in a pan, add the crushed chicken and onion, chopped green chili and ginger garlic paste and saute for about 3 - 4 minutes.
3. To this add garam masala powder and coriander leaves and mix well.
4. In another pan, heat butter, add 2 tbsp all purpose flour and saute for about 2 - 3 minutes. Slowly add milk and cook till thick stirring continuously. Add pepper powder and salt and mix well. Add this white sauce to the chicken mixture and mix well. Let it cool for some time.
5. Take small portions, roll it and shape them into croquettes. Roll it in all purpose flour, then in egg whites and then roll it in bread crumbs.
6. Heat oil in a deep pan and fry these croquettes in medium hot oil. Serve hot with tomato sauce and mayonnaise.





CHOCOLATE CARAMEL TARTFor the base1. Biscuits – 250 gram (Use good day cashew or any other of your choice)2. Butter (un...
08/01/2026

CHOCOLATE CARAMEL TART

For the base
1. Biscuits – 250 gram (Use good day cashew or any other of your choice)
2. Butter (unsalted) – 150 gram (melted)

1. Grind the biscuits to a fine powder in a food processor. To this add the melted butter and combine well. Put this mixture to a greases tart pan and spread evenly including the sides of the tart pan. Press the biscuit mixture lightly with the fingers (so that it will set neatly). Leave it to cool for about half an hour.

For the caramel filling
1. Sugar – ½ cup
2. Water – 3 tbsp
3. Unsalted butter – 50 gram
4. Fresh cream / thick cream – ¼ cup
5. Salt – a pinch
Method
1. Heat sugar and water in a pan on medium heat stirring constantly. Let it melt completely and turn golden brown
2. Remove from flame and immediately add butter stirring continuously. Combine well. Slowly add the cream to it and mix well. Add a pinch of salt and combine well.
3. Bring it back to heat and allow the mixture to boil for a minute stirring continuously. Remove from flame. Pour this caramel sauce over the prepared biscuit base and spread by tilting the tart pan. Leave it to cool in the refrigerator for 10 minutes.

For the chocolate filling
1. Milk chocolate – ¾ cup (use galaxy chocolate/dairy milk)
2. Fresh cream/ thick cream – ¾ cup
3. Butter (unsalted) – 1 tsp
4. Chocolate chips – to garnish

1. Microwave the cream in a bowl for a minute or so (till the cream starts to bubble). Remove from the oven and add chocolate pieces and butter and stir slowly till the chocolate and butter melts completely.
2. Pour this over the caramel layer and spread evenly. Garnish with chocolate chips and cool it to set, for about 3 – 4 hours. Serve.

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https://m.youtube.com/watch?v=ZzV1Vo9Glbg

STEAM ROAST CHICKEN 1. Whole chicken - 12. Chili pwd - 1 ½ tsp3. Pepper pwd - ½ - 1 tsp4. Turmeric pwd - ¼ tsp5. Garam m...
22/12/2025

STEAM ROAST CHICKEN

1. Whole chicken - 1
2. Chili pwd - 1 ½ tsp
3. Pepper pwd - ½ - 1 tsp
4. Turmeric pwd - ¼ tsp
5. Garam masala pwd - ¼ tsp
6. Ginger garlic paste - 1 tbsp
7. Green chili - 1 , finely chopped
8. Yoghurt (curd) - ¼ cup
9. Lemon juice - 2 tbsp
10. Salt - to taste
11. Oil - 2 tbsp +1 tbsp
Method
1. Clean the chicken thoroughly and make cuts on it.
2. Mix all the above ingredients and make a paste. Coat the chicken inside and outside with this paste. Fill the cuts, made on the chicken, with this paste and keep it refrigerated for about 3 - 4 hours (or over -night for better results).
3. Preheat the oven to 180 degree and bake the chicken in oven safe deep pan covered with foil for about 1 hour 30 minutes.
4. Take this out, remove the foil and spoon the juice of the chicken, in the pan, over the chicken. Sprinkle 1 tbsp oil on top and again bake uncovered for about 25 - 30 minutes or till the juice of the chicken in the pan gets dried up and the chicken is golden brown at 200 degree. Check to turn the sides of the chicken and spoon the juice of the chicken 3 or 4 times in the last 30 minutes. Serve hot.
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SNOW BALL COOKIES 1. Cashew nuts – ½ cup2. All purpose flour – 1 cup3. Powdered sugar – ¼ cup + ½ cup4. Salt – ¼ tsp5. U...
21/12/2025

SNOW BALL COOKIES

1. Cashew nuts – ½ cup
2. All purpose flour – 1 cup
3. Powdered sugar – ¼ cup + ½ cup
4. Salt – ¼ tsp
5. Unsalted butter – 100 gram (at room temperature)
6. Vanilla essence – 1 tsp
7. Ghee – ¼ tsp

1. Heat a pan over low flame, add ghee and roast the cashew nuts till light golden colour stirring continuously. Remove the cashews from the pan and crush it in a grinder.
2. Preheat the oven to 170 degree. Line a cookie tray with parchment and keep it ready.
3. In a deep bowl, combine together crushed cashew, all purpose flour, ¼ cup powdered sugar and salt. In another bowl, combine together butter and vanilla essence. To this add the cashew – flour mixture and knead till well combined and the dough comes together.
4. Make small balls out of the dough and place it in the cookie tray leaving space in between. Bake it in the oven for about 25 – 30 minutes or till the bottom of the cookie is light golden brown. Remove it from the oven and leave it to cool over a wire rack for about 4 – 5 minutes at room temperature.
5. Roll the cookies one by one in the powdered sugar (½ cup) and cool it completely over a wire rack. Serve. Store it in an air tight container.
Note : Makes about 12 – 15 cookies depending on the size.
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CHOCOLATE AND CREAM DESSERT 1. Chocolate cake - enough for the dessert base2. Cream cheese - 230 gram3. Thick cream - 1 ...
03/12/2025

CHOCOLATE AND CREAM DESSERT

1. Chocolate cake - enough for the dessert base
2. Cream cheese - 230 gram
3. Thick cream - 1 can
4. Whipping powder - 2 sachet
5. Condensed milk - 400 ml
6. Cooking chocolate - 2 cup (chopped)
7. Butter - 1 tbsp

Method
1. Cut the cake into medium sized slices, arrange them in a large sized rectangular pan depending on desired thickness.
2. In another bowl, add cream cheese, nestle cream, whipping powder and 150 ml of condensed milk and beat well till double in size. Pour it over the cake slices and cool it in refrigerator for about 3 hours to set.
3. Melt the cooking chocolate, butter and the remaining condensed milk by double boiling or in a microwave for about 1 or 2 minutes. (check not to burn). Stir well and spread it over the cooled cream and cool for another 20 - 30 minutes. Cut it to slices and serve.

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https://m.youtube.com/watch?v=nPHH-1yMHtg&fbclid=PAY2xjawIyO69leHRuA2FlbQIxMAABpj--NPnRJooIDh84KFCFXBRYocl_bXnuyzoCeP3xUwVVjVfHkXGOmgG04w_aem_vPqJDV1_BXfzDDSk0FsQSQ

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