Masha Cooking

So today I luckily happened to have all the ingredients for this creamy salmon skillet. 🫣🤍

All you’ll need:
• 900 g salmon (approximately)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 250 ml heavy cream
• 150 ml chicken stock
• Zest of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp lemon juice (or to taste)
• 1 tbsp butter
• Olive oil

For the salmon seasoning:
• Salt
• Ground black pepper
• Garlic powder

For the potatoes (if you were wondering 😉):
• Olive oil
• Salt
• Black pepper
• Oregano
• Roasted garlic & peppers seasoning
• Garlic powder

To garnish:
• Fresh dill

Season the salmon with salt, pepper, and garlic powder on both sides. Sear it in a little olive oil until it’s almost cooked through, then remove it from the skillet and set aside.

In the same skillet, sauté the onion until soft. Add the butter and garlic, then stir in the lemon zest, chicken stock, cream, Dijon mustard, and lemon juice. Season with salt, pepper, and garlic powder to taste.

Return the salmon to the skillet and let it finish cooking in the sauce. Garnish with fresh dill and serve with your favorite side dish. 🫶🏻🥰

Are you a meal planner, or do you just cook with whatever’s in the fridge? 😅👇🏻🤍

Easy Halal Mongolian Beef! 🍛

Ingredients:

* 1 steak, thinly sliced
* 1 yellow onion
* 2–3 green onions
* 3-4 garlic cloves
* Soy sauce
* Dark soy sauce
* Rice vinegar
* Cornstarch
* Oyster sauce
* Sesame oil
* Sesame seeds
* Black pepper (I forgot to include it in the video 😅)

This is one of my favorite budget-friendly dinners because a single steak goes a surprisingly long way. Serve it over steamed rice and enjoy!

Sweet buns with cream cheese and mango–raspberry filling 😋🥐

For the dough:

* 250 ml warm milk
* 250 ml warm water
* 1 tbsp dry yeast
* 120 g sugar
* 1 egg
* 1 egg white (save the egg yolk for brushing the buns)
* 80 g melted butter
* 1/2 tsp salt
* About 5 cups flour

Method:
In a large bowl, combine the warm milk, warm water, yeast, and 1 tablespoon of the sugar. Let it sit for 5 minutes, then stir.

Add the egg, egg white, remaining sugar, salt, and melted butter. Mix well, then gradually add the flour, starting with 2 cups. The dough should be soft and slightly sticky.

Knead for about 10 minutes, adding more flour only as needed. Once the dough is easier to handle, transfer it to a lightly floured countertop and finish kneading.

Lightly coat the dough with oil, place it in a large bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size.

Divide the dough into equal balls and let them rest for 10 minutes. This makes them much easier to shape. Fill them with your favorite filling, then cover them with a clean kitchen towel and let them rise for about 15 minutes. Mix the egg yolk with a little milk, brush the buns over, then bake at 395°F (200°C) until golden brown. (I can’t give you the exact baking time because every oven is a little different. 😅)

Enjoy! ☺️

Save this recipe for the next time your husband says you’re too bitter. 😅😉

Ingredients

For the chicken:

* 6 chicken drumsticks, skin removed
* 2 onions, sliced
* 3 cups extra-long sela basmati rice, soaked
* 2 tbsp ginger-garlic paste
* 1 tomato, diced
* 1/2 cup yogurt (curd)
* Fresh, frozen, or dried mint
* Fresh cilantro
* 3 tbsp Sindhi Biryani Masala
* 2 tbsp Pulao Biryani Masala
* Turmeric
* Red chili powder
* Lemon juice

For the rice:

* 2 bay leaves
* 1/2 cinnamon stick
* 2 green cardamom pods
* 2 cloves
* Peppercorns
* 1 star anise
* 1 teaspoon salt

Method

Fry the sliced onions until golden brown, then divide them into two portions.

In a large bowl, marinate the chicken by adding half of the fried onions, yogurt, tomatoes, ginger-garlic paste, mint, Sindhi Biryani Masala, Pulao Biryani Masala, and mix well. Let it marinate for 30 minutes. Meanwhile, soak the rice.

Heat a little oil in a large pot. Add the marinated chicken, lemon juice, turmeric, and red chili powder. Cover and cook over medium-low heat for about 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add the bay leaves, cinnamon stick, cardamom, cloves, peppercorns, salt, and star anise. Add the soaked and rinsed rice and cook until it’s about 80% done, then drain.

Once the chicken is cooked, remove it from the pot. Spread a layer of rice on the bottom, place the chicken on top, then cover it with the remaining rice. Sprinkle over the reserved fried onions, fresh cilantro, mint, and, if desired, a little food coloring or saffron water.

Cover the pot and cook on low heat for 15–20 minutes. If you like, finish it with the charcoal smoke method for extra flavor.

Serve with green chutney, fresh lettuce, and lemon wedges. 🫶🏻🍛

Send this to someone who owes you biryani tonight! 😅😉

Charsi Lamb Karahi 🍛

My Pakistani husband is finally home after his 20-day work rotation, so I made one of his favorite meals. 🥹❤️

Ingredients:
• ½ cup cooking oil or, preferably, ghee
• 1 kg lamb or mutton, preferably bone-in, cut into cubes
• 5 tomatoes, halved
• ½ cup ginger-garlic paste
• Green chilies
• Salt
• Black pepper
• Fresh cilantro and julienned ginger, for garnish

Method:
Heat the oil or ghee in a pan. Add the lamb and fry until it changes color. Stir in the ginger-garlic paste, tomatoes, and a splash of water if needed. Cover and cook for about 5 minutes.

Remove the tomato skins, then mash the tomatoes into the curry. Add salt and a little more water if needed. Cover again and cook over medium heat until the lamb is tender, about 40–60 minutes.

Once the meat is tender, uncover the pan and add the green chilies and black pepper. Let it simmer over medium-low heat until the oil separates.

Garnish with fresh cilantro, julienned ginger, and more green chilies. Serve with freshly made roti. 🫓

Have you ever tried lamb karahi? 😋 If not, you have to try this simple Charsi Karahi! Save this recipe for the next time you’re craving something spicy and full of flavor. 🤍

I was surprised by how easy it was to make these famous profiteroles! 🤤🥐

Ingredients:

Choux pastry:
• 150 g butter
• 160 ml milk
• 160 ml water
• ½ tsp salt
• 1 tbsp sugar (optional)
• 1½ cups all-purpose flour
• 4–6 eggs

Cream:
• 300 ml heavy whipping cream
• 150 g dulce de leche (or to taste)

Instructions:

In a saucepan, bring the butter, milk, water, salt, and sugar to a boil. As soon as it starts boiling, add all the flour at once and stir until a smooth dough forms.

Keep mixing over medium-low heat for another 40–60 seconds to dry out the dough slightly.

Transfer the dough to a large bowl and let it cool until it’s warm, not hot. Add the eggs one at a time, mixing well after each addition. After the 4th egg, fold in the remaining eggs in small portions so the dough doesn’t become too liquid. I used 5½ eggs, but the exact amount depends on the consistency of your dough. You can use a mixer on low speed or mix by hand with a spatula.

Transfer the dough to a piping bag (or use two spoons) and pipe onto a parchment-lined baking tray, leaving space between each profiterole.

Bake at 430°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 20 minutes, or until golden brown.

‼️ Don’t open the oven during the first 20 minutes.

Once baked, turn off the oven, leave the door slightly open, and let the profiteroles cool inside for at least 10 minutes .

When they’re completely cool, fill them with your favorite cream. I simply whipped heavy cream with dulce de leche—it was incredibly easy and absolutely delicious! 🤍

Save this recipe for later and don’t forget to follow for more homemade recipes! 🫶🏻🧁