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Jalapeno Cheese Burger


Mince 1/2 kg
Salt 1 tsp
Black pepper 1 tsp
Paprika 1 tsp
Mustard paste 1 tsp
Worcestershire sauce 1 tbsp
Thyme powder 1/2 tsp
Oregano powder 1/2 tsp
Bread slice 2
Nurpur Milk 1/4 cup
Lightly brown Onion 1
Burger buns 4
Mayonnaise as required
Salad leaves as required
Tomato slices 1
Sliced onion 1-2
Sliced mushrooms 4-6
Brown sugar 2 tbsp
Oil 2 tbsp
Sliced Jalapeno 6
Salt a pinch
Crushed black pepper a pinch
Nurpur Cheddar cheese 4 tbsp

Cooking Directions

Combine mince, salt, black pepper, paprika, oregano, thyme, mustard paste, Worcester sauce, onion and bread slices. Mix them together properly.

Make kebabs/patties of the mixture and fry for 8 minutes on medium heat.

Heat 2 tbsp oil and lightly sauté onion and then add mushrooms, salt, black pepper, brown sugar, cheddar cheese and jalapeno to it.
Cook for 2 minutes and remove from stove.

Cut the bun into two halves and heat them.

Spread butter, mayonnaise on buns and place tomato, salad leaves and a small quantity of vegetables mixture.

Then place fried kebab and again spread some vegetable mixture.
Top with second half of the bun and serve with french fried and coleslaw.

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Buck Up team Pakistan - We have lost the battle but not the WAR!

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Badam Dhood Recipe

• ½ cup of Blanched Almonds (Baadaam)
• ¼ tsp. of Cardamom Powder (Pisi Ilaichi) or ½ tsp. of Vanilla
• Honey (Shehed) or Sugar (to taste)
• 2 cups of Nurpur Milk
1. Add almonds and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
2. Add 2 cups of milk and further blend on low speed for about 15 seconds. Heat the milk blend to a boil.
3. Pour the mixture through a strainer over a pan. Press out as much liquid as possible, then add the cardamom seeds. Stirring constantly, bring to a near boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Then add the sweetener and mix.
Tip: Pour the milk back and forth from one pan to another to make the milk frothy much like a low tech cappuccino machine. The frothy milk is then served.

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Butter Chicken
Chicken 800 gms
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Salt to taste

Curd (Yogurt) 1 cup
Ginger paste 2 tbsps
Garlic paste 2 tbsps
Garam Masala powder ½ 
Red chilli powder 1 tsp
Lemon Juice 2 tbsps
Nurpur Butter 2 tbsps
Mustard oil 2 tsps
Salt to taste

Butter sauce:

Whole garam masala coarsely 1 tbsp
Tomato puree 400 gms
Sugar / Honey 2 tbsps
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Garam masala powder ½ tsp
Fresh cream 1 cup
Chopped green chillies 1 tsp
Nurpur Butter 50 gms
Salt to taste


Skin and clean the chicken. 
Make incisions with sharp knife on breast and leg pieces. 
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour. 
Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours. 
Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done. 
Baste it with Nurpur Butter and cook for another 2 minutes. 
Remove and keep aside. 

Heat Nurpur Butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes. 
Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. 
Add sugar or honey. 
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. 
Serve hot with naan or paratha.

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What are your plans for the coming Eid?

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Ingredients :
1 cup cooked chicken pieces
1 cup cubed onions
1 cup cubed tomatoes
1 cup cubed red and green peppers
2 eggs2
½ tblsp flour
1 ½ cups grated Nurpur cheese
Ground green chillies

Method :
- Mix all the above ingredients
- Drop mixture in greased muffin pans and bake at 160 degrees for about 10 minutes

Celebrating Land of The Pure!
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