Zahra's Kitchen Recipe Reviews (Pg. 1) - (13208796)

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Zahra's Kitchen



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Soft Sandwich Buns

Reviewed: Mar. 2, 2010
Great recipe! I don't have a bread machine so I followed what Mariam did and the buns just came out amazing. Note: I only put in 2T of sugar as many reviewers said the buns were too sweet - also the buns rose more 'up' than 'out' so I let my rolls rise, flattened them a bit and then let them rise again for about 10 minutes. Before baking, I used a sharp knife to cut 2-3 slits on top of the buns and then egg washed them and sprinkled with sesame and poppy seeds. I should mention that the buns were not very big and I got 10 plus 1 mini one. Again, I followed Mariam's format and rolled the dough into balls instead of rolling it out and using a cutter to shape them. The buns are very light - just what I've been looking for! I don't think I'll have to buy store-bought buns again!
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Corn Dogs

Reviewed: Feb. 21, 2010
These taste identical to the frozen ones I used to buy from the store. I stopped eating those and miss them... I'm so glad this recipe is here! I didn't add the black pepper, as suggested by another reviewer. I'm going to try them again with the bp to see if there's a big difference. Thanks for the recipe =)
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Feb. 21, 2010
Very good, authentic recipe. I made a cashew paste with cashews and whipping cream (thick paste) in the food processor. You only need a couple of tablespoons but it makes a huge difference. Coming from an Indian background, I can say that the cooking does not use cornstarch, rather things like cashew paste or cream to thicken up sauces/curries. Tastes great with freshly baked 'naan' (by Mic), also from this site. Great recipe - thanks =)
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Chocolate Chocolate Chip Cookies I

Reviewed: Jul. 21, 2009
Everyone who tried these cookies loved them. They were thick and chewy, not flat and/or crispy. I halved the recipe, and instead of using 1 cup of chocolate chips I used 3/4 cup and 1/4 cup white/vanilla chips and no nuts. I also used 1/2 white sugar and 1/2 brown sugar to make the cookies more chewy. Another reviewer suggested using half butter and half shortening to avoid the cookie flattening out - I used only butter and my cookies turned out fine (I did not chill the dough prior to baking). They took exactly 10 minutes to bake perfectly. Also, I don't use vanilla extract for personal reasons - so I just used 1 tsp water. The next time I make these, which will be soon, I'm going to add coffee - another nice flavour might be orange juice as oranges go nicely with chocolate. Thanks for a great recipe!
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Chicken Tikka Masala

Reviewed: Jun. 29, 2009
This recipe is fantastic! The first time I made this I followed directions exactly. The second time, the only changes I made were to save time and fat: instead of marinating for so long, I simply cooked the chicken with all of the spices on the stove-top and, once cooked, put the chicken into the oven to let the curry thicken up a bit; I also used a combination of cream and yogurt (yogurt alone may have made it too watery, cream alone is too fattening!). This recipe tastes great with the Naan on this site (I rated it as well, so it can be found through my profile), and some yogurt (raita) made with: diced tomatoes, red onions, cucumbers, mint or cilantro and some salt/pepper. Thanks for a great recipe, Yakuta!
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Photo by Zahra's Kitchen

Sweet, Sticky and Spicy Chicken

Reviewed: Jun. 24, 2009
This recipe is very easy to put together, and tastes like I got it from a Chinese restaurant! The one change I made was: instead of just browning the chicken, I used a cornstarch/salt/pepper/chili powder mixture and coated the chicken with that. I heated about 1-2 Tbsp of oil and fried the chicken in there, before adding the sauce mixture. Frying with cornstarch instead of flour gives the chicken that authentic Chinese taste (A trick I learned from the Food Network). When the chicken and sauce were combined, and sauce thickened, I added sesame seeds for that authentic look. I also chopped some green onions as a garnish after plating. Thanks for a great recipe, Kate!
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Jay's Signature Pizza Crust

Reviewed: Jun. 19, 2009
I make my pizzas pretty thin, and this dough is fantastic. It's easy to make, tastes great, rolls out easily, rises well in the oven, and the crust tastes wonderful. This is the first time I've had pizza crust taste so good. It is important to brush the crust with olive oil at least twice: once before you put it into the oven and once again 1/2 way through.
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The Best Rolled Sugar Cookies

Reviewed: Jun. 10, 2009
I tried this recipe as per the suggestions of a previous reviewer and added some lemon juice to it - I also used margarine instead of butter. DO NOT substitute margarine for the butter in this recipe! My dough remained too soft to roll and cut. I ended up rolling it out into a giant rectangle, baking, and then cutting into smaller cookies. The cookies never hardened the way a sugar cookie should!! I'm going to try this recipe as is and I'm sure I'll have better luck!
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Michael's Foccacia Bread

Reviewed: Jun. 8, 2009
This is a really good recipe. I used the following to top my bread: dried oregano, dried basil, dried thyme (about 1 tbsp of each), sea salt (I used about 2 tsp and it was too salty), parmesan cheese and finely chopped garlic (one clove). I halved the recipe to 6 servings. It was quick and easy, and made really good bread for a tuna sandwich!
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Reviewed: May 20, 2009
This was an amazing recipe. I come from an East Indian background, and was looking for something that tastes authentic - I found it here! I took the advice of previous reviewers and used only 3 1/2 cups of flour. The naan came out fluffy, soft and very light. They were perfect. The only thing I'll change is the amount of sugar - or salt. I found them just a bit sweeter than I'd like. I should mention, though, that I did proof the yeast (added sugar to the water-yeast mixture) which may be the reason I had extra sweetness in my naan. I used my oven on broil (high heat). When the naan hardened up a bit (just about 45 seconds to a minute) and before it started to turn brown, I flipped sides and let it fluff up. I then flipped it again and let the first side brown as well. The total baking time is something like 4 minutes. This recipe was amazing. I'll be making this my permanent go-to naan recipe. Anyone looking for an authentic tasting naan, this is it!
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Spring Biscotti

Reviewed: Apr. 13, 2009
This was my first time making biscotti. I've always been intimidated by them, but this recipe is amazing - and they're really not that hard to make. I used: pecans, dried sweetened cranberries and white and chocolate chips along with the orange zest in the cookies, and drizzled them with chocolate when they were done. They came out amazing, so much so that everyone who tried them thought they were bought and not homemade! I'll use this recipe as a base for all my biscotti from now on!
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