FOOD CATEGORIES ON MENU.

APPETIZERS SALADS ENTREES(MAIN COURSE) DESSERTS BEVERAGES

APPETIZER:
A SMALL PORTION OF A FOOD OR DRINK SERVED BEFORE OR AT THE BEGINNING OF A MEAL TO STIMULATE THE DESIRE TO EAT . APPETIZERS: SNACKS; SMALL ITEMS EATEN BEFORE MAIN COURSE : ANTIPASTO, CANAPS , COLD CUTS , CRUDITS , DIM SUM , DIPS , FINGER FOODS , HORS D 'OEUVRES , KICKSHAW , ROLLMOP , RUMAKI , SPREADS , STARTERS , TAPAS , VORSPEISE .

CRISPY CHICKEN NUGGETS

INGREDIENTS:
MARINATIONS OF CHICKEN: CHICKEN BREASTS 4 (CUT IN SQUARE SHAPE ) VINEGAR 5 TBSP RED CHILLI POWDER 2 TSP SALT TO TASTE BLACK PEPPER 1 TSP

 APPLY ABOVE INGREDIENTS ON CHICKEN FOR 1 HOURS AND THEN PUT IN STRAINER . CHICKEN COATING : PAIN FLOUR 1 CUP MUSTARD POWDER TSP BAKING POWDER 1 TSP SALT TO TASTE RED CHILLI POWDER 1 TSP BREAD CRUMBS AS REQUIRED METHOD: PUT MUSTARD POWDER , BAKING POWDER , SALT AND RED CHILLI POWDER IN FLOUR AND MIX IT WELL . NOW DIP DRAINED CHICKEN IN FLOUR MIXTURE . THEN IN WATER (PUT WATER IN A BOWL ), THEN ROLL IN BREAD CRUMBS AND DEEP FRY UNTIL IT IS GOLDEN BROWN . N OW SERVE WITH TOMATO KETCHUP.

SALADS:
SALAD IS ANY OF A WIDE VARIETY OF DISHES , INCLUDING VEGETABLE SALADS; SALADS OF LEGUMES , EGGS , OR GRAINS ; MIXED SALADS INCORPORATING MEAT , POULTRY , OR SEAFOOD ; AND FRUIT SALADS .[1] THEY MAY INCLUDE A MIXTURE OF COLD AND HOT ITEMS , OFTEN INCLUDING RAW VEGETABLES OR FRUITS .

GREEK SALAD

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GREEK SALAD IS GOOD FOR SUMMER. THIS SALAD MADE WITH THE SLICES OF TOMATOES , CUCUMBERS , GREEN BELL PEPPERS , RED ONION , CUBED FETA CHEESE , AND BLACK OLIVES AND DRESSED WITH MINT , BASIL LEAVES AND OLIVE OIL .

INGREDIENTS:
ICE BURG 1 CELERY 2 STOCKS BLACK OLIVES 8 TO 10 FETA CHEESE CUBES 1 CUP RED ONION 1 TOMATO 1 CUCUMBER 1 CAPSICUM 1 FOR DRESSING : MINT 2 TBSP BASIL LEAVES 1 TSP OLIVE OIL 2 TBSP MIX OLIVE OIL , MINT AND BASIL LEAVES TO MAKE DRESSING . METHOD: IN A SERVING BOWL , ADD ICE BURG, CELERY, RED ONIONS, CUCUMBER, TOMATO, CAPSICUM , BLACK OLIVES , MIX WELL . THEN ADD FETA CHESSE , NOW DRIZZLE DRESSING BEFORE SERVING AND THEN SERVE .

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ENTRE(MAIN COURSE ):
A MAIN DISH IS THE FEATURED OR PRIMARY DISH IN A MEAL CONSISTING OF SEVERAL COURSES . IT USUALLY FOLLOWS THE ENTRE (" ENTRY") COURSE . IN NORTH AMERICAN USAGE IT MAY IN FACT BE CALLED THE "ENTREE". THE MAIN DISH IS USUALLY THE HEAVIEST , HEARTIEST , AND MOST COMPLEX OR SUBSTANTIVE DISH ON A MENU. THE MAIN INGREDIENT IS USUALLY MEAT OR FISH; IN VEGETARIAN MEALS , THE MAIN COURSE SOMETIMES ATTEMPTS TO MIMIC A MEAT COURSE [CITATION NEEDED ]. IT IS MOST OFTEN PRECEDED BY AN APPETIZER , SOUP , AND/ OR SALAD , AND FOLLOWED BY A DESSERT . FOR THOSE REASONS THE MAIN COURSE IS SOMETIMES REFERRED TO AS THE " MEAT COURSE ".

BOMBAY BIRYANI
THE INGREDIENTS REQUIRED FOR A BOMBAY BIRYANI ARE:
1. 2. 3. 4. 5. 6. 7. 7-8 ONIONS (VERY THINLY SLICED AND DEEP FRIED UNTIL LIGHT BROWN) 10-15 CASHEWS (FRIED IN A LITTLE DESI GHEE/CLARIFIED BUTTER ) 1 KG CHICKEN ON THE BONE CUT INTO 12 PIECES 1 CUP YOGURT 2 TSP GARLIC PASTE SALT TO TASTE 500 GM BASMATI RICE (WASHED AND SOAKED IN SALTED WATER FOR AT LEAST HALF AN HOUR ) 8. 3-4 TBSP OIL 9. OIL FOR FRYING THE ONIONS 10. 6-7 CLOVES Page | 3

11. 2 (1 INCH) CINNAMON ( DARCHINI) 12. 4 GREEN CARDAMOMS ( SABAZALICHI , CHOTIALICHI ) 13. 1 LEMON 14. BLACK PEEPER 15. 3 BAY LEAVES 16. KEWRA WATER 2 TBSP 17. 1/4 TSP CARAWAY SEEDS (SHAHIJEERA/BLACK CUMIN SEEDS) 18. 4 LARGE TOMATOES (CHOPPED FINELY ) 19. 1/4 TSP OF MACE POWDER ( JAYFAL POWDER ) 20. 1/4 TSP OF GRATED NUTMEG ( JAWITERI POWDER ) 21. 1 TSP CORIANDER POWDER (DHANYA POWDER ) 22. 1 TSP RED CHILI POWDER (TO TASTE) 23. 1/2 TSP TURMERIC POWDER (HALDI POWDER ) 24. 2-3 GREEN CHILIES (TO TASTE, CHOPPED) 25. 1 TBSP GINGER (CHOPPED) 26. 1 TBSP GARLIC (CHOPPED) 27. 6-7 DRIED, PITTED PRUNES ( AALUBUKHARAH) 28. 1/2 CUP OF MILK 29. A FEW STRANDS OF SAFFRON (KESAR) 30. 3-4 TBSPDESI GHEE (CLARIFIED BUTTER ) 31. 2 CUPS OF FRESH GREEN CORIANDER (CHOPPED) (DHANYA) STEP 1 MARINATION MARINATE THE CHICKEN PIECES IN 1 CUP YOGURT , 2 TSP GARLIC PASTE AND LITTLE SALT, FOR A GOOD 8 HOURS . STEP 2 MAKING BARISTA (FRIED ONIONS ) FOR CHICKEN BIRYANI SLICE THE ONIONS VERY THINLY (ALMOST PAPER THIN ) USING A SHARP KNIFE . HEAT OIL IN A PAN OR KADAI . SEPARATE THE SLICED ONIONS USING YOUR FINGER TIPS. PUT THE ONIONS IN THE OIL AND REDUCE THE HEAT TO MEDIUM -LOW . KEEP STIRRING THE ONIONS, SO THAT THEY GET EVENLY BROWNED. THE TRICK IS TO EVENLY AND SLOWLY BROWN THE ONIONS . IF THE FLAME IS VERY HIGH THE ONIONS WILL BURN ON THE OUTSIDE AND REMAIN WATERY ON THE INSIDE . ONCE A UNIFORM COLOR IS OBTAINED, DRAIN ON THICK LAYER OF KITCHEN PAPER , SO THAT MAXIMUM OIL IS SOAKED . KEEP THESE ASIDE . AS THEY COOL DOWN , THE ONIONS WILL BECOME CRISPY. STEP 3 Page | 4

BOILING THE RICE BOIL THE RICE . FOR THIS TAKE A BIG VESSEL (DEEP AND WIDE ), PUT LOTS OF WATER IN IT , TIP IN THE SOAKED RICE ALONG WITH 1 STICK CINNAMON , 3-4 CLOVES , 2 GREEN CARDAMOM , 1/4 TSP OF S HAHIJEERA (CARAWAY SEEDS ) AND MORE SALT . REMEMBER THAT YOU SHOULD BOIL THE RICE IN LOTS OF WATER AND SALT (PRETTY MUCH LIKE A PASTA). T HE RICE SHOULD ABSORB THE SALT OTHERWISE THE BIRYANI WILL BE TASTELESS . BOIL ON A HIGH FLAME AND LET THE IT BOIL VIGOROUSLY ON HIGH FLAME FOR ABOUT 5-7 MINUTES . YOU HAVE TO PAR COOK THE RICE (MEANING 3/4 COOKED AND REST WILL GET COOKED LATER ). D O NOT OVER BOIL THE RICE . TO CHECK IF THE RICE IS DONE YOU
CAN TAKE A GRAIN OF RICE OUT AND PRESS IN BETWEEN YOUR THUMB AND FOREFINGER . IF THE GRAIN BREAKS INTO 3 PARTS , IT MEANS YOUR RICE IS COOKED JUST RIGHT . N OW STRAIN THE RICE AND SPREAD IT OUT ON A FLAT TRAY OR SURFACE , SO THAT IT COOLS FASTER.

STEP 4 PREPARING THE CHICKEN HEAT OIL IN A DEEP PAN, ADD THE REMAINING BAY LEAVES, CLOVES, CINNAMON AND GREEN CARDAMOMS . WHEN THEY CRACKLE , ADD THE GINGER , GARLIC AND CHILIES . S AUTE FOR A MINUTE AND ADD THE MARINATED CHICKEN , ALONG WITH THE MARINADE . C OOK ON A MEDIUM HEAT TILL ALL THE WATER DRIES UP (WATER FROM THE CHICKEN AND YOGURT ). ADD THE TOMATOES , 1/3 OF THE FRIED ONIONS , ALL THE POWDERED SPICES , SALT AND COOK TILL ALL THE WATER FROM THE TOMATOES DRIES UP . IF THE CHICKEN
IS COOKING TOO QUICKLY THEN EITHER COOK ON A HIGH FLAME TO FASTEN THE EVAPORATION OR REMOVE THE CHICKEN PIECES ASIDE .

THE CHICKEN SHOULD BE JUST COOKED AND DRY (BECAUSE IT WILL GET COOKED FURTHER IN THE FINAL STEP AND IF ANY WATER IS LEFT IN IT THE RICE WILL BECOME SOGGY ). ONCE DONE, SNEAK A TASTE , ADJUST THE SEASONING . MIX IN THE DRIED PRUNES. STEP 5 MAKE SAFFRON MILK

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IN 1/2 CUP OF WARM MILK CRUSH A PINCH OF SAFFRON STRANDS AND PUT SOME WHOLE STRANDS . W AIT TILL IT TURNS YELLOW . KEEP ON ONE SIDE . FINAL STEP ASSEMBLING THE CHICKEN BIRYANI USE A DEEP HEAVY BOTTOM PAN WITH A LID . FIRST SPREAD SOME DESI GHEE AT THE BOTTOM OF THE PAN. SECOND A LAYER OF RICE, FOLLOWED BY A LAYER OF CHICKEN. NOW SPRINKLE A GENEROUS HANDFUL OF CHOPPED CORIANDER AND FRIED ONIONS . REPEAT THE LAYERS WITH RICE BEING THE TOP MOST LAYER. SPRINKLE THE LEFTOVER ONIONS AND ALL THE CASHEWS . POUR THE MILK AND SAFFRON ON THE TOP USING A SPOON, EVENLY COVERING THE WHOLE AREA . ONCE ALL LAYERS ARE SET, TAKE MELTED DESI GHEE AND WITH A SPOON POUR IT AROUND THE RIM OF THE VESSEL AND A LITTLE ON THE RICE . CLOSE THE LID AND SEAL. THERE ARE 2 WAYS TO SEAL THE LID IN ORDER TO PREVENT THE STEAM FROM ESCAPING. 1) TAKE A LARGE FOIL , COVER THE POT /VESSEL WITH IT AND PLACE THE LID ON TOP. 2) TAKE SOME DOUGH MADE FROM WHOLE WHEAT FLOUR. ROLL IT INTO A THIN
STRIP AND STICK IT GOING AROUND THE RIM OF THE PAN HALF ON THE LID AND HALF ON THE PAN IN ORDER TO SEAL THE WHOLE PAN.

KEEP THIS POT ON A VERY LOW HEAT FOR 45 MINUTES. PLACE THIS PAN ON TOP OF A CAST IRON TAWA ( ON WHICH CHAPATIS ARE MADE ) OR ANOTHER HEAVY BOTTOM PAN IN ORDER TO PREVENT THE BOTTOM LAYER OF RICE FROM GETTING BURNT . AFTER 45 MINUTES TURN OFF THE HEAT . LET IT STAND FOR 5 MINUTES AND OPEN . ENJOY THE DELICIOUS CHICKEN BIRYANI !!! NOTE:- PLEASE DON'T EAT THE BAY LEAVES AND THE OTHER WHOLE SPICES. THEY ARE USED TO ADD FLAVOR. Y OU CAN REMOVE THEM TO ONE SIDE .

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DESSERTS:
IN CULTURES AROUND THE WORLD , DESSERT OR PUDDING IS A COURSE THAT TYPICALLY COMES AT THE END OF A MEAL , USUALLY CONSISTING OF SWEET FOOD .

CAKE ICE CREAM ROLL INGREDIENTS:

EGGS 4 BAKING POWDER 1 TSP ALL PURPOSE FLOUR 2 CUPS SUGAR 1 CUP VANILLA ESSENCE 1 TSP STRAWBERRY ICE CREAM LITRE SALT A PINCH METHOD: PUT EGG WHITES IN A BOWL AND BEAT EGGS WITH ELECTRIC BEATER . THEN ADD BAKING POWDER AND SALT IN EGG WHITES MIXTURE , BEAT WITH ELECTRIC BEATER UNTIL MIXTURE IS THICKEN. N OW ADD EGG YOLKS , SUGAR AND VANILLA ESSENCE GRADUALLY . N OW ADD ALL PURPOSE FLOUR AND MIX WELL . GREASE A BAKING PAN AND SPREAD THE MIXTURE. BAKE THIS CAKE MIXTURE IN PREHEATED OVEN ON 180C FOR 15 MINUTES . WHEN IT IS DONE , THEN TAKE OUT CAKE IN A PLATE AND LET IT COOL. N OW ROLL UP CAKE LIKE S WISS ROLL , SPREAD LAYER OF STRAWBERRY ICE CREAM AND RE -ROLL . PUT THIS CREAM ROLL IN FREEZER TO SET . DECORATE WITH FRESH CREAM, CHOCOLATE SYRUP AND SERVE.

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BEVERAGE:
A DRINK, OR BEVERAGE , IS A LIQUID WHICH IS SPECIFICALLY PREPARED FOR HUMAN CONSUMPTION . IN ADDITION TO FULFILLING A BASIC NEED , DRINKS FORM PART OF THE CULTURE OF HUMAN SOCIETY .

STRAWBERRY PINA COLADA

INGREDIENTS:
STRAWBERRIES 1 CUP SUGAR 4 TBSP WATER CUP COCONUT MILK POWDER 5 TBSP ICE CUBES 1 CUP CRUSHED PINEAPPLE RINGS 2 WHITE CHOCOLATE 2 TBSP METHOD: TAKE A BLENDER , ADD ALL ABOVE INGREDIENTS AND BLEND WELL . POUR IN TALL GLASSES AND SERVE .

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References: http://alvinstarkman.suite101.com/recipe-for-mole-negro-from-oaxacamexico-a216757 http://www.streetdirectory.com/food_editorials/cooking/chicken_recipes/chi cken_biryani_recipe_secrets_of_making_a_perfect_biryani.html http://www.pakladies.com/cake-ice-cream-roll-recipe-in-urdu-english/

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