Cooking

1-Danda Biryani
Ingredients
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom,
8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre.
Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20
green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow
portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the
ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes,
mix biryani well and serve.
2-Kabab Roll
Ingredients
Undercut ½ kg thinly sliced
National tikka boti masala 1 tbsp heaped
Green chilies grinded 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
Turmeric ¼ tsp
All spice ½ tsp
Raw papaya 1 tsp heaped grinded
Yogurt 2 tbsp
Ingredients for paratha
Flour 2 cups
Wheat flour 1 cup
Salt ¼ tsp
Ingredients for chatni
Tamarind juice 1 cup
Salt ¼ tsp
Chili powder 1 tsp
Roasted cumin powder 1 tsp
Sugar 1 tsp
Garlic paste ½ tsp
Onion 1 finely sliced
Mint leaves as required
Method for paratha
Sieve together both the flour 2 cups with salt ¼ tsp , knead with water into a medium dough apply little ghee on top, leave it aside cover for 1
hour then make into parathas and shallow fry on tawa. Keep warm until required.
Method for chatni
Mix together 1 cup tamarind pulp, ¼ tsp salt, 1 tsp chili powder, ½ tsp garlic paste 1 tsp crushed cumin, 1 tsp sugar and use accordingly.
Method for beef
Marinate ½ kg undercut with 1 tbsp heaped National tikka boti masala, 1 tsp Green chilies grinded, 1 tsp Ginger garlic paste, ½ tsp Salt, ¼ tsp
Turmeric, ½ tsp All spice, 1 tsp Raw papaya grinded heaped, 2 tbsp Yogurt for 2 hours, heat 2 tbsp oil add marinated beef, cover and cook till
tender about 15 minutes.
3-White Masala Biryani
Ingredients for stock
Water 6 cups
Bay leaf 4
Black cardamom 2
Mint leaves 8
Garlic 6 cloves
Dried ginger 1 small piece
Fennel seeds 1 tbsp
Cinnamon 1 stick
Ingredients for Mutton
Mutton ½ kg
Onion 1 sliced
Cloves 4
Black cardamom 1
Green cardamom 4
Green chilies ground 2 tsp
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Tomatoes 2
Brown onion ½ cup
Oil ½ cup
Potatoes 4
Rice ½ kg
Method
In a pan put all together 6 cups Water, 4 Bay leaf, Dried ginger 1 small piece, 1 tbsp Fennel seeds, 1 stick Cinnamon, 2 Black cardamom, 8
Mint leaves, 6 Garlic cloves and cook for 20 minutes, strain the stock and keep aside, add this stock to the pan add in ½ kg mutton with 1 tbsp
ginger garlic paste, 4 cloves, 1 sliced onion, 1 black cardamom, 4 green cardamom, 2 tsp ground green chilies and cook till mutton half done.
Now add 4 potatoes, 1 cup yogurt, 2 tomatoes slice and ½ cup brown onion, boil ½ kg rice with 1 tbsp salt till half done, strain and reserve ½
cup water of the rice, in a pan spread mutton mixture cover with boil rice, sprinkle with reserved water from rice, heat ½ cup oil and pour on
top of rice, simmer for 15 minutes on low flame.
4-Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds ½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared
nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover
and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves
and nan.
5-Mexican Chocolate Pudding
Ingredients
Cooking chocolate chopped 4 ounces
Milk 3 cups
Sugar ½ cup
Cream ½ cup
Vanilla essence 1 tsp
Corn flour 4 tbsp
Method
Mix together 4 tbsp corn flour, ½ cup sugar, 3 cups milk and cook on low flame till thick, add 4 ounces chopped chocolate. Whisk well till
chocolate melts, remove, add 1 tsp vanilla essence and ½ cup cream, pour into individual serving dishes, decorate with cream and chocolate.
Serve chilled.
6-Pena Colada Moose
Ingredients
Eggs 2 separated
Pineapple crushed 1 cup
Fresh cream whipped 1 cup
Pineapple syrup ¼ cup
Caster sugar 3 ounces
Yellow color few drops
Gelatin 1 tbsp heaped
Pineapple essence ¼ tsp
Coconut milk 2 tbsp
Desiccated coconut 2 tbsp
Method
Beat 2 egg yolks and 3 ounce sugar till thick and creamy, dissolve 1 tbsp gelatin in ¼ cup pineapple juice add to the beaten egg yolk and sugar
mixture also add in ¼ tsp Pineapple essence, 2 tbsp coconut milk, 2 tbsp desiccated coconut and few drops of yellow color, mix all lightly, take
individual glasses, divide crushed pineapple equally into them, pour prepare moose mixture on top. Chill till set, decorate with fresh cream
swirl, pineapple cubes and cheery.
7-White Roast
Ingredients
Mutton meat ½ kg
Onion chopped 2
Boiled eggs 2
Tomatoes cut into halves 2 small
Water 3 cups
Oil ½ cup
Yogurt 1 ½ cups
Coriander powder 1 tsp
Coriander leaves 2 tbsp
National White Qorma Masala 2 tbsp
Salt 1 ½ tsp
Method
Boil ½ kg meat with 1 ½ tsp salt, 1 tsp coriander powder, 2 chopped onion, 1 tbsp ginger garlic paste, 2 tbsp National White Qorma Masala, 1
tsp green chilies grinded and 3 cups water, cook till mutton tender, then add ½ cup oil, fry well adding 1 ½ cups beaten yogurt, cook till gravy
thickens, lastly add boiled eggs, 2 tomatoes, 2 tbsp chopped coriander leaves, serve with Naan.
8-Sizzling brownie ala mode
Ingredients for brownie
Eggs 2
Butter 4 ounce
Cooking chocolate 6 ounce
Flour ½ cup
Sugar ½ cup
Brown sugar ½ cup
Chopped walnuts ½ cup
Baking powder ½ tsp
Vanilla essence ½ tsp
Method
Grease 8/8 inch square pan. Pre heat oven to No. 4 or 350 degree F. sift ½ cup flour and ½ tsp baking powder. Beat 4 ounce butter and sugar
till fluffy, beat in the eggs one at a time, until very light, beat ½ tsp vanilla essence and 6 ounce melted chocolate. Fold in the flour until just
combines. Stir in ½ cup chopped walnuts; pour the mixture into prepared tin. Bake for 30-35 minutes. Now cool and cut into squares.
Ingredients for sauce
Water 1 tbsp
Butter 2 tbsp
Cocoa powder 3 tbsp
Walnuts crushed 2 tbsp
Icing sugar 4 tbsp
Corn syrup 4 tbsp
Fresh cream 2-3 tbsp
Method for sauce
In a pan, put together 1 tbsp Water, ½ tsp Vanilla essence, 2 tbsp Butter, 3 tbsp Cocoa powder, 2 tbsp crushed Walnuts, 4 tbsp icing sugar, 4
tbsp Corn syrup and 2-3 tbsp Fresh cream. Cook for 2 minutes. Heat sizzler plate slightly and brush with oil. Just before serving place 2-3
brownies on the plate, put scoops of vanilla ice cream on each one. Bring this to the table and pour boiling sauce over the ice cream. Make sure
that the sizzler plate and the sauce are very hot.
8-Brownie Pops
Ingredients for brownies
Butter 4 ounce
Cocoa powder 4 tbsp
Sugar 1 cup
Flour ¾ cup
Eggs 2
Ingredients for icing
Chocolate 1 cup
Cream ¾ cup
Method for brownie
Melt 4 ounce butter and add 4 tbsp cocoa powder, keep aside, beat 2 eggs until fluffy, add 1 cup sugar and ¾ cup flour. Also add cocoa and
butter mixture. Mix all together lightly, pour mixture in brownie pan and bake in a pre heated oven of No: 4 or 180 degree Centigrade for 20
minutes, remove and cool.
Method for icing
Cook 1 cup chocolate and ¾ cup cream together, dip brownie pops in chocolate, spread in nuts or sugar crystals or any cake decoration.
9-Liver Karahi Masala
Ingredients
Liver ½ kg
Tomato chopped 1
Green chilies 10 small ones
Dry fenugreek leaves 1 tsp
Roasted white cumin crushed 1 tsp
Salt 1 tsp
Ginger Juliennes 1 tbsp
All spice ½ tsp
Chili powder 2 tsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Oil ¼ cup
Method
In a wok add ½ cup water, mix with 1 tsp ginger garlic paste, add 1 chopped tomato and 2 tsp chili powder, fry for 10 minutes till tomatoes
tender, add ½ kg liver, ¼ cup oil, 10 whole small green chilies, ½ tsp all spice, 1 tsp roasted white cumin seeds, 1 tsp dry fenugreek leaves, 1
tsp salt and 1 tsp coriander powder, fry well till oil comes on top.
10-Rustam Karahi
Ingredients
Mutton (small pieces) ½ kg
Onion chopped 1
Tomatoes chopped 5
Whole green chilies 6
Oil ½ cup
All spice 1 tsp
Chili powder 1 tbsp
Crushed red pepper 1 tbsp
White pepper ½ tsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Method
Boil ½ kg mutton with 4 cups of water till ¾ done and 1 cup stock remains, heat ½ cup oil in a wok, fry 1 chopped onion, add 1 tbsp ginger
garlic paste, 1 ½ tsp salt, 1 tbsp chili powder, 1 tbsp crushed red pepper, ¼ tsp turmeric, ½ tsp white pepper and 5 chopped tomatoes, fry well.
Add boiled mutton, cover and cook till mutton tender and oil comes on top, lastly add 4 tbsp chopped coriander leaves, 6 whole green chilies, 1
tsp all spice powder and simmer for 10 minutes.
11-Karahi Pasandy
Ingredients
Undercut Strips ½ kg
Cinnamon 1 stick
Green cardamom 2
Green chilies chopped 4
Black pepper 6
Yogurt ½ cup
Oil ½ cup
Dry fenugreek leaves 1 tsp
Almonds ground 1 tbsp
Chili powder 2 tsp
All spice ½ tsp
Black cumin ½ tsp
Fresh cream 3 tbsp
Onion ground 4 tbsp
Salt 1 ½ tsp
Method
Marinate undercut Strips with ½ cup Yogurt, ½ tsp Black cumin, 2 Green cardamom, 6 Black pepper, ½ tsp All spice, Cinnamon 1 stick, 1 tbsp
Ground almonds, 2 tbsp Ginger garlic paste, 2 tsp Chili powder, 1 ½ tsp Salt, 4 tbsp ground Onion, heat ½ cup oil in a wok, add marinated
undercut strips, cook over low flame for 20 minutes until gravy thicken and undercut strips are tender, lastly add 4 chopped green chilies, 2
tbsp chopped coriander leaves, 1 tsp Dry fenugreek leaves and 3 tbsp cream, cook for 5 minutes, garnish with coriander leaves and serve.
12-Fried Cheese Balls
Ingredients
Boneless chicken breast 2
Bread 1 small
Eggs beaten 2 to 3
Water 1 cup
Cheddar cheese ½ cup
Tetra pack cream ½ packet
Bread crumbs as required
Soya sauce 1 tbsp
Black pepper ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
Mayonnaise 4 tbsp
Method
Boil the 2 boneless breasts with 1 cup water, 1 tsp ginger garlic paste, ½ tsp salt, ½ tsp pepper, ½ tsp mustard and 1 tbsp soya sauce, till water
dries cool and shred finely, mix shredded chicken with 4 tbsp mayonnaise, ½ packet cream, ½ cup cheddar cheese, coriander leaves and
spring onion leaves. Wet slices of small bread in little water, remove well, by squeezing between your palms, fill with filling and roll into thick
peti shape round, dip in 2 to 3 egg, roll in bread crumbs and fry till its color turn to golden brown.
13-Banoffee Pie
Ingredients for Base
Digestive Biscuit 1 packet
Butter (melted) 4 ounces
Ingredients for Filling
Butter 6 ounces
Castor Sugar 6 ounces
Condensed Milk 1 tin
Banana 3
Fresh Cream as required
Chocolate Sauce for garnish
Method for Base
In a bowl, mix together 1 packet crushed digestive biscuit and 4 ounces melted butter. Now put this mixture in a pie plate and make Base. Chill
till firm.
Method for Filling
In a pan, heat 6 ounces butter, add 6 ounces caster sugar and cook till sugar melts. Now add 1 tin condensed milk and cook till it starts boiling.
Pour this mixture on prepared base. Freeze for 30 minutes till firm. Now cut 3 bananas in diagonal slices. Garnish banoffee pie with banana
slices. Now beat fresh cream and pour in star nozzle piping bad. Garnish pie with cream, decorate with rectangular chocolate pieces. Spread
some chocolate sauce and serve.
14-Corn chat
Ingredients
Sweet corn 2 cups
Sev 1 cup + 1 cup
Potatoes peeled, cubed boiled 2 cups
Tomatoes chopped into tiny cubes 2
Spring onions ½ cup chopped with leaves
Green chilies chopped 2 tbsp
Salt 1 tbsp
Chili powder 1 tsp
All spice powder ½ tsp
Lemon juice 2 to 3 tbsp
Oil ¼ cup
Crushed and roasted cumin 1 ½ tsp
Method
Heat ¼ cup oil, add 2 cups boiled potatoes, stir fry for 2 minutes, add 2 cups sweet corn with 1 tbsp salt, 1 tsp chili powder, ½ tsp all spice
powder, 1 ½ tsp roasted and crushed cumin, remove from flame cool slightly mix in tomatoes, spring onion, lemon juice.
To serve
In a serving dish, spread 1 cup sev then potatoes and corn mixture, again top with 1 cup sev, garnish with chopped coriander.
15-Fruit chat
Ingredients
Apples 2
Banana 4
Grapes 1 cup... See More
Guava 3
Pomegranate 1
Potato 1 peeled, cubed and boiled
Boiled chick piece 1 cup
Lemon juice 3 tbsp
Chat masla 1 tsp
Caster sugar 3 tbsp
Roasted cumin crushed ½ tsp
Salt ½ tsp
Orange juice 1 cup
Method
Cut all the fruits in small cubes, add and mix with 3 tbsp lemon juice, 1 cup orange juice, 3 tbsp caster sugar, ½ tsp salt, black pepper, 1 tsp
chat masala, ½ tsp roasted cumin crushed and 1 cup boiled chick mix all well, remove in a bowl, chill for few hours and serve.
16-Katori chat
Ingredients for katori
Flour 1 ½ cup
Butter soft ½ cup
Salt ½ tsp... See More
Ingredients for filling
Boiled chick peas 2 cups
Chili powder 1 ½ tsp
Khatai powder ½ tsp
Salt 1 tsp
Cumin seeds 1 tsp
Coriander crushed 1 tsp
Cumin crushed 1 tsp
Turmeric ¼ tsp
Oil ¼ cup
For serving
Whipped yogurt 1 cup
Sev 1 cup
Green chutney ½ cup
Date imli chatni ½ cup
Method for katoris
Knead together, 1 ½ cup flour, ½ cup butter, ½ tsp salt with very little water into a stiff dough, roll the dough into a large sheet of ¼ inch
thick, cut rounds of dough with 2 inch cutter and press into tart molds, prick all over using a fork, bake on no. 6 200 degree for 15 minutes,
remove and cool.
Method for filling
Heat ¼ cup oil add 1 tsp cumin seeds, 1 ½ tsp chili powder, 1 tsp coriander powder, 1 tsp cumin crushed and 1 tsp coriander crushed, ¼ tsp
turmeric powder, ½ tsp khatai powder, add 2 cups boiled chick peas with 1 tsp salt and ¼ cup water, mix all well, cook on low flame for 5
minutes.
To serve
Fill each prepared katori with chickpeas filling topped with yogurt, green chutney date and imli chatni, sev, sprinkle chat masla, and serve
immediately.
17-Jai puri chat
Ingredients
Potatoes 250 gm peeled, cubed and boiled
Bondi 1 cup soaked
Yogurt 1 cup whipped... See More
Chat masala 1 tsp
Ingredients for puri

Flour 1 cup
Cumin seeds ½ tsp
Black pepper crushed pinch
Oil 2 tbsp
Lukewarm water as required
Oil for fry
Method for puri
Mix 1 cup flour with 2 tbsp oil, add ½ tsp cumin seeds, pinch of black pepper crushed and knead into a firm dough with luke warm water,
leave covered for 30 minutes, roll, cut with a small round cutter, prick puri and deep fry.
To serve
Arrange 250 gm boiled potato cubes in a dish, top with 1 cup bondi, cover lavishly with crushed puri, drizzled with 1 cup yogurt, 1 tsp chat
masla, 4 tbsp green chatni, 4 tbsp imli chtani, garnish with 2 tbsp chopped coriander leaves.
18-Khatti methi chana chat
Ingredients
Chick piece 250 gm soaked overnight
Soda by carb ½ tsp
Potatoes peeled, cubed and boiled 1 cup... See More
Onion chopped ½ cup
Crushed papri ½ cup
Chat masala 1 tsp
Caster sugar 2 tbsp
Yogurt whipped 1 cup
Salt ½ tsp
Ingredients for chatni
Tamarind pulp 1 cup
Dates 8
Jaggery 2 tbsp
Sugar 1 tbsp
Chili powder 1 tbsp heaped
Chat masala 1 tsp
Salt ½ tsp
Whole red chili 6
Black salt ½ tsp
Method for chutney
In a sauce pan cook together 1 cup tamarind pulp, 8 dates, 2 tbsp jaggery, 1 tbsp sugar, 1 tbsp chili powder, ½ tsp salt, 1 tsp chat masala, 6
whole red chilies and ½ tsp black salt for 15 minutes, cool and blend.
Method for chat
In a dish place the boiled chick peas, add ¾ cup chutney then spread 1 cup whipped yogurt, pour remaining chutney on top, top with crushed
papri, ½ cup onion chopped, 4 tbsp coriander leaves chopped, serve warm.
19-Malai Chicken Boti
Ingredients:
Boneless chicken ½ kg
Fresh cream 2 tbsp
Salt ½ tsp
Ginger garlic paste ½ tsp
Raw papaya 1 tbsp
Lemon juice 2 tbsp
Green chilies 8
Mint 6
Method
1. Place green chilies, coriander leaves, fresh cream, and salt, ginger garlic paste.raw papaya and lemon juice in a blender. Blend to a puree.
2. On a chopping board, cut the chicken into small cubes. Place the chicken pieces in a bowl, add the marinade, mix well and leave for 1 hour.
3. Put on skewers and bake on 180 degrees for 30 minutes
4. Give dum of char coal.
20-Achaari Raan
Ingredients
Mutton legs 1 ¼ kg
Cloves 6
Red chili whole 10
...
Yogurt 1 cup
Water 3 cups
Oil ½ cup
Brown onion ½ cup
Mustard seeds 1 tsp
Turmeric 1 tsp
White cumin seeds 1 tsp
Onion seeds 1 tsp
Chili powder 2 tsp
Jaggery 4 tbsp
Lemon juice 4 tbsp
Salt 1 ½ tsp
Method
Boil 1 ¼ kg mutton legs with 1 ½ tsp salt, 1 tsp turmeric and 3 cup of water till leg tender and little stock remains, in pan heat ½ cup oil, add
10 whole red chilies, 1 tsp mustard seeds and 6 cloves. Now add the boiled mutton legs with 2 tsp chili powder, 1 tsp cumin seeds, 1 tsp onion
seeds, 2 tbsp ginger garlic paste and 4 tbsp jiggery. Fry very well for 10 minutes, add 4 tbsp lemon juice left over stock, simmer for 10 minutes.
Add 1 cup yogurt and fry well until oil comes on top.See Moreadd 4 tbsp lemon juice left over stock, simmer for 10 minutes.
21-Seekh Kaleji
Ingredients
Mutton liver (cut into pieces) ½ kg
Coriander leaves grinded 1 tsp
...Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Vinegar 2 tsp
Method
Marinate mutton liver with 1 tsp Green chilies grinded, 1 tsp Coriander leaves grinded, 1 tsp Salt, 1 tbsp Ginger garlic paste, 1 tsp Chili
powder, 1 tsp Cumin powder, 2 tsp Vinegar and ½ tsp All spice for a few hours. Put on skewers and cook over open flame.
22-Chicken Ginger
Ingredients
Chicken ½ kg thick strips
Onion sliced 1
Black cardamom 1
...Tomatoes chopped 2
Green cardamom 2
Cloves 3
Whole Green chilies 4
Yellow color pinch
Cinnamon 1 stick
Chili powder 1 tsp
Salt 1 tsp
Roasted cumin powder ½ tsp
White cumin seeds ½ tsp
White pepper ½ tsp
All spice ½ tsp
Yogurt 2 tbsp
Spring onion chopped 2 tbsp
Ginger thinly sliced 2 tbsp
Oil ½ cup
Method
In a wok heat ½ cup oil, add 2 chopped tomatoes, whole mixed spices, 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp chili powder, ½ tsp white
pepper, ½ tsp cumin crushed and ½ tsp all spice, fry mixture well till oil comes on top, then add ½ kg chicken and fry for 10 minutes till
chicken tender. Lastly add 1 sliced onion, 4 whole green chilies and keep frying for 5 minutes. Before removing add 2 tbsp chopped spring
onion and 2 tbsp chopped coriander leaves.
23-Podina Murgh Pulao
Ingredients
Chicken 1 kg (16 pieces)
Rice ½ kg soaked for ½ and hour
Tomato 1 chopped
...Whole Green chilies 6
Mint 1 cup
Water 6 cups
Brown onion ½ cup
Oil ½ cup
Chili powder 1 tsp
All spice powder 1 tsp
Whole spice mixed 1 tbsp
Salt 1 tsp + 1 tsp
Black cumin ½ tsp
Method
Boil 1 kg chicken with 1 tbsp mixed whole spices, 1 tsp salt and 6 cups of water until just tender, remove from fire strain and reserve stock, in
another pan heat ½ cup oil, add ½ cup brown onion with 2 tsp ginger garlic paste, 6 whole green chilies, boiled chicken pieces, 1 chopped
tomato, 1 tsp chili powder, 1 tsp all spice powder, remaining 1 tsp salt, ½ tsp black cumin, fry well, add in stock, then add in soaked rice. Bring
to boil, add 4 tbsp chopped coriander and 1 cup mint leaves. Cover and cook over medium flame until liquid gets absorbed. Serve hot with
raita.
24-Seekh Kebab
Ingredients
Mince ½ kg
Salt 1-1/2 tsp
Chili powder 1-1/2 tsp
...All spice powder 1 tbsp
Raw onion grinded 2 tbsp
Ghee 2 tbsp
Corn flour 1 tbsp heaped
Ginger garlic paste 1 tbsp heaped
Method
Marinate mince with all above and keep for 30 minutes. Make into kebabs and bake on 180 degrees for 20 minutes. Give Dum of coal.
25-Beef Boti Kabab:
Ingredients:
Boneless beef ½ kg
Ginger garlic 1 tsp
Salt 1 tsp
...Green chili grinded 1 tsp
Potatoes boiled and mashed 1 cup
Black pepper 1 tsp
Curd 2 tbsp
Coriander 2 tbsp (chopped)
Mint 2 tbsp (chopped)
Eggs 2
Oil for fry
Method:
1. Boil beef with 2 cups water, ginger garlic paste, salt and grinded green chilies till tender.
2. Cool and shred beef.
3. Add mash potato, coriander, mint, black pepper, and 1 egg and make into kebabs.
26-Behari Kabab
Ingredients
Pasanday ½ kg
Onion grinded 2 tbsp
...Yogurt 3 tbsp
Raw papaya paste 1 tbsp heaped
Chili powder 2 tsp heaped
All spice powder 1-1/2 tsp
Salt 1-1/2 tsp
Oil ¼ cup
Method
Marinate pasanday with all above for 1 hour. Put on skewers, and bake in a pre heated oven on 180 degrees for 30 minutes. Give Dum of coal
and serve garnish with onion, tomatoes and lemon.
27-SHAHI DAAL
Channey ki daal 250 grams
Salt 1 tsp
Chili powder ½ ts
...Turmeric ½ tsp
Oil 2 tbsp
Water 4 cups
Ingredients for baghar:
Ghee ½ cup
Cumin seeds 1 tsp
Onion 2 tbsp(chopped)
Tomato 1(chopped)
Green chilies 2 sliced
Coriander powder 1/2 tsp
All spice ½ tsp
Khatai powder ½ tsp
Chili powder ½ tsp
method
mix daal, salt, turmeric, chilli powder, oil and 4 cups water cook for
20 minutes till tender .
Method For baghar
Heat ghee and cumin seeds onion when light golden add tomatoes cook for 5 minutes
Add coriander, all spice, khatai, chilli powder add on top of daal garnished with green chillies and coriander leafs.
28-Fried fish:
Ingredients:
Fish (slices) ½ kg
Salt 1-1/2 tsp
...Coriander powder 1-1/2 tsp
Cumin powder 1-1/2 tsp
Garlic paste 1-1/2 tsp
Turmeric ¼ tsp
Vinegar ¼ cup
Cooking oil for fry
Method:
Marinate fish with Salt, Chili powder, Coriander powder, Cumin powder, Garlic paste, Turmeric and Vinegar and shallow fry
29-NARGISI KOFTAY
INGREDIENTS FOR KOFTAY:
Mince half kg
Chili powder 1tsp
...Salt 1tsp
White cumin 1tsp
All spice powder 1tsp
Ginger garlic paste 1tbsp
Whole red chili 6
Onion (sliced) 1
Yellow gram lentil half cup
Egg 1
Boiled eggs 4
INGREDIENTS FOR CURRY:
Oil half cup
Yogurt half cup
Brown onion half cup
Salt 1 tsp
Chili powder 1tsp
Coriander powder 1tsp
Ginger garlic paste 1tsp
Turmeric powder half tsp
METHOD FOR KOFTAY:
Cook mince with 2 cups water, yellow lentil, sliced onions, chili powder,Salt, cumin, whole red chilies and all spice for half an hour till water
dry off.Cool mince and ground to fine paste.Add in one beaten egg and 1 tbsp of water.Cut the boiled eggs in halvesTake little portion of the
mince. Put a piece of boiled egg in it Shape in to kofta.Heat oil in pan, Fry till golden brown and keep a side.
METHOD OF CURRY:
Heat oil add water with all above seasonings and beaten curd. fry well.Add grounded brown onion.Fry well by sprinkling little water .then add
two cups of water and let it cook till gravy thick, remove gravy in a platter and top with fried kofta’s.Serve garnished with coriander leaves.
30-Muttor paneer
Ingredients:
Paneer 200 grams (cut into pieces)
Peas 1-1/2 cup
Tomato puree 4 tbsp
...Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
Onion 1 (large/Ground)
Method:
In a pan add ground onion, ginger garlic paste and fry for 2 minutes, add tomato puree with all seasonings cook for 2 minutes add peas with 1
cup water and cook for 10 minutes till peas tender.Lastly add paneer boil for 2 minutes, remove and serve garnished with coriander leaves.
31-Gajjar ka Halwa:
Ingredients:
Carrots 1 kg (grated)
Sugar ` 1 cup
Small cardamom 8
...Ghee ½ cup (melted)
Khoya 250 grams
Method:
1. In a pan add grated carrots and sugar mix well add crushed cardamom and cook covered till water dries about 15 minutes.
2. Then add ghee and fry well for 10 minutes till water dries completely remove from fire add in crushed khoya and leave it for ½ an hour
then mix well and serve.
32-Summer fantasy
Ingredients
Condensed milk chilled 1 can
Lemon juice ¼ cup
Fresh cream whipped 2 packets
...Biscuits broken into tiny biscuits 200 gm
Pineapple tit bits 1 cup
Chocolate chips 4 tbsp
Method
Beat 1 can condensed milk and ¼ cup lemon juice together till creamy, mix in 1 cup pineapples, 2 packets chilled cream and 200 gm biscuits.
Spread in a bowl, decorate with pineapple cubes, with 4 tbsp chocolate chips and chocolate sauce, serve chilled.
33-Potato cream soup:
Ingredients:
Potatoes 2 medium
Flour 2 tbsp
White pepper ½ tsp
...Salt ½ tsp
Milk 1 cup
Butter 1 ounce
Onion 1 (chopped)
Bay leaf 1
Stock 4 cups
method
cook potatoes with onion, bay leaf and stock until tender .
remove bay leaf and blend mixture .
make white sauce with butter, flour, salt and pepper add this to blended potato mixture.
Cook for ten minutes serve garnished with chopped parsley fresh cream and fried croutons.
34-Pepper steak:
Ingredients:
Under cut 2 piece of 8 ounce each
Black pepper ½ tsp
Salt ½ tsp
...Mustard ½ tsp
Worcestershire sauce 2 tbsp
Garlic paste 1 tsp
Oil 2 tbsp
Mushroom 4 (sliced)
Ingredients for brown sauce:
Oil 1 tbsp
Butter 2 tbsp
Onion 2 tbsp (chopped)
Flour 1 tbsp
Salt ½ tsp
White pepper ½ tsp
Stock 1 cup
Burnt sugar 1 tbsp
Method for brown sauce:
1. Heat oil and butter fry onion till golden add flour, salt white pepper, stock , burnt sugar cook till thick.
Method for steak:
2. Marinate undercut with salt, pepper mustard, garlic for 30 minutes
3. Heat oil fry steak on medium flame on both sides sprinkle Worcestershire sauce and continue to fry add in brown sauce cook for 5 minutes.
4. Serve on a sizzler with boiled vegetables onion rings and French fries
35-Mili Juli Tarkari:
Ingredients:
Carrot 2
Potato 2
Lady finger 20 (whole & fried)
...Onion 1 (sliced)
Ginger garlic paste0 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Tomato paste 1 tbsp
Ketchup 2 tbsp
Green chilies 2 (sliced)
Oil ¼ cup
Method:
1. Cut carrots and potatoes into thick slices and blanch for 5 minutes.
2. Heat oil fry chopped onion till soft add all seasonings with ketchup tomato paste.
3. Now add boiled vegetables fried lady finger, green chilies and leave it on dum for 5 minutes.
4. Serve garnished with coriander leaves.
36-Loki ka Halwa
Ingredients
Bottle gourd grated 1 ½ kg
Ghee 1 cup
Green cardamom grinded 1 tsp
...Khoya 250 gm
Sugar ¾ cup
Yellow color 1/8 tsp
(Mix in 2 tbsp water)
Almonds and pistachio sliced as required
Cardamom powder ¼ tsp
Method
Heat 1 cup ghee, fry 1 ½ kg grated Bottle gourd for about 10 minutes. Add sugar with yellow color and fry for another 5 minutes. Add 250 gm
khoya and cardamom powder, cook for 10 minutes, remove from fire, and lastly add sliced almonds, pistachio mixture.
37-Lemon soufflé.
Ingredients:
Eggs 3 (separated)
Sugar 4 ounce
Milk 2 cups
...Flour 1 tbsp
Lemon juice 3 tbsp
Gelatin ` 3 tsp
Water ¼ cup
Fresh cream 200 grams
Caster sugar 2 ounce
Strawberry jello 1 packet
Method:
Dissolve gelatin in ¼ cup water, add in it lemon juice.Cook milk with sugar, egg yolks and flour on low flame stirring continuously till slightly
thick.Cool mixture and add gelatin mixture to it.Beat egg white stiff and fold to the custard, beat cream with 2 ounce caster sugar and
thick.Add custard to it with yellow color.Dissolve jello in 1 cup of water and distribute in 4 parfait glasses.Pour the soufflé mixture over the set
jello and chill till firm.Before serving decorate with whipped cream and lemon slices.
38-Kathiawari aalo
Ingredients
Potatoes 1 kg small ones
Imli juice 1 cup
Jiggery 4 tbspIngredients
...Chili powder 1 tbsp
Crushed coriander powder 1 tbsp
Salt 1 tsp
Cumin seeds crushed 2 tbsp
All spice ½ tsp
Oil 1 cup
Curry leaves 25
Method
Heat 1 cup oil add 25 curry leaves with 1 kg small boiled potatoes and fry for 10 minutes till light golden then add 1 cup imli juice mixed with
4 tbsp jiggery, 1 tbsp red chili powder, 1 tbsp coriander crushed,2 tbsp cumin crushed, ½ tsp all spice, mix all well till thick, serve and garnish
with chopped coriander leaves.See More
...39-Karhai Qeema
Ingredients
Mince ½ kg
Onion 1 large sliced
Tomatoes chopped 4
...Ingredients
Mince ½ kg
Onion 1 large sliced
Tomatoes chopped 4
...Green chilies chopped 6
Oil ½ cup
All spice 1 tsp
Chili powder 2 tsp
Cumin roasted and crushed 2 tsp
Ginger sliced 2 tbsp
Ginger garlic paste 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil fry 1 large sliced onion light golden, add in 1 ½ tsp ginger garlic paste with ½ kg mince and 1 ½ tsp salt, fry well, also add 4
finely chopped tomatoes with 2 tsp chili powder, 2 tsp cumin powder, 2 tsp coriander powder, cover and cook till done, lastly add 1 tsp all
spice powder, 2 tbsp chopped coriander leaves and 6 green chilies, garnish with 2 tbsp ginger Julian And simmer for 10 minutes.
40-Dehli wala Qorma:
Ingredients:
Chicken 1 kg
Onion 2 (sliced)
Green cardamom 8
...Cloves ` 6
Cinnamon 1 stick
Nutmeg ¼ tsp
Yogurt 1-½ cup

Chili powder 2 tsp
Salt ½ tsp
Kewra water 1 tsp
Oil ½ cup
Method:
Take a pan and heat oil. Fry the onions till they turn light golden brown .Remove the onions and allow them to cool .Then grind them with
cloves, cinnamon, cardamom and nut meg. In the same pan heat some oil. Then add the chicken, ginger garlic paste and salt. Fry for 5 minutes.
Then add the chili powder, coriander powder, beaten yogurt and ground brown onion mixture. Mix well, cover and cook on a low flame till
the chicken is tender .Lastly sprinkle kewra water serve with sheermaal or taftaan
41-Chicken seekh boti

Ingredients
Chicken 1 kg (16 pieces)
Salt 1½ tsp
Chilli powder 2 tsp
...Ginger garlic paste 2 tsp
Yogurt 4 tbsp
Lemon juice 2 tbsp
Orange, red colour pinched
Method
Marinate chicken with all the given ingredients for 2 hours then bake in a free heated oven
For 30 minutes on 180 degrees give dum of coal serve garnished with onion rings to
42- Chicken royal sandwiches:
Ingredients:
Chicken breast (boneless) 4
Salt ½ tsp
Black pepper powder ½ tsp
...Chinese salt ½ tsp
Lemon juice 2 tbsp
Hot dog buns 4
Ice berg lettuce 1 cup
Mayonnaise 2 tbsp
Ingredients for batter:
Self raising flour 4 tbsp
Corn flour 1 tbsp
Baking powder ¼ tsp
Salt ½ tsp
White pepper ½ tsp
Egg 1
Chilled water as required
Method:
Marinate chicken breast with salt, paper mustard, Chinese salt and lemon juice for 15 minutes.
Make batter with self raising flour,corn flour, baking powder, salt white pepper, egg, and chilled water
Dip chicken breast into batter and deep fry in frying pan.
Cut hot dogs buns in half , heat it spread with butter and mayonnaise top with salad then fried chicken breast top with salad mayonnaise
mustard paste ,top with bun , serve with fries.mato rings and lemon slices.
43-Bihari Chargha:
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
...Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color
for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
44-Memoni Masaly dar Biryani
Ingredients
Chicken 1 kg
Oil 1 cup
Ginger garlic paste 3 tsp heaped
...Chili powder 3 tsp heaped
Salt 2 tsp heaped
Brown onion 1 ½ cup
Yogurt 2 cups
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Green cardamom grinded ½ tsp
Tomatoes 2 cut into thick slices
Whole green chilies 8
Saffron ½ tsp
Milk 1 cup
Yellow color pinch
Whole spices 1 tbspdc x
Whole mix spices 1 tsp
Rice 750 gm boiled with 3 tbsp salt
C cxzczxBlack cumin 1 tsp
Potatoes 4 cut into cubes and deep fried
Method
Boil 750 gm rice with 3 tbsp salt and 1 tsp whole mix spices till ½ done remove and keep aside, heat 1 cup oil add 1 tbsp whole spice and 1 kg
chicken, fry for 5 minutes then add 3 tsp ginger garlic paste, 3 tsp chili powder, 2 tsp salt, 4 tsp coriander powder and fry well then add 1 ½
cup fried onion with 1 cup water cover and cook till ½ done then add 2 cups beaten yogurt, with 4 fried potatoes cover and cook for 10
minutes, lastly add in ¼ tsp grinded nutmeg, ¼ tsp mace and ½ tsp green cardamom.
To assemble
In a pan put ½ boiled rice, topped with chicken mixture 8 whole green chilies, 2 tomato sliced, coriander leaves, then top with remaining rice,
½ cup of brown onion, sprinkle 1 cup milk with pinch of color and ½ tsp saffron, topped with ¼ cup ghee, put simmer for 15 minutes.
45-Baked Gola Kabab

Ingredients
Mince ½ kg
Salt 1 tsp
Chili powder 1 tsp
...Black cumin seeds ½ tsp
Ginger garlic 1 tsp
Raw papaya grinded 1 tbsp
Onion brown and grinded 4 tbsp
Yogurt 2 tbsp
Ghee 2 tbsp
Method
Marinate ½ kg mince with 1 tsp salt, 1 tsp chili powder, 1 tsp ginger garlic paste, ½ tsp black cumin seeds, 1 tsp all spice powder, 1 tbsp raw
papaya, 4 tbsp onion brown, 2 tbsp yogurt and 2 tbsp ghee, mix all very well, make into balls and bake for ½ hour on 200 degree C. When
golden brown, remove, serve garnish with onion rings, tomatoes, lemon and tamarind chutney.
46-Aalo Gosht Dehli Style
Ingredients
Potatoes (peeled and cut length wise) 4
Mutton ½ kg
Oil ¾ cup
...Yogurt beaten 1 ½ cup
Cumin powder 1 tsp heaped
Chili powder 2 tsp heaped
Coriander powder 2 tsp heaped
Brown onion grinded 2 tbsp heaped
Salt 1 ½ tsp
Whole spices
Black cardamom 1
Cloves 4
Black pepper 10
Ginger Julian 1 tsp
Black cumin 1/8 tsp
Method
In pan put ¾ cup oil add ginger garlic paste, 1 ½ tsp salt, 2 tsp chili powder, 2 tsp coriander powder, 1 tsp cumin powder and ½ cup water.
Fry well, add ½ kg mutton and fry for 10 minutes add in 4 potatoes keep stirring from time to time when mutton and potatoes are tender add 1
cup water for gravy, then add 1 tsp ginger Julian and simmer, before serving sprinkle ½ tsp all spice powder, 2 tbsp coriander leaves and some
more ginger Julian.
47-Malai Kofty
Ingredients
Potatoes boiled and mashed 250 gm or 2 cups
Cottage cheese grated 200 gm
Egg beaten ½
...Salt 1 tsp
All spice ¾ tsp
Chili powder ½ tsp
Mint leaves chopped 2 tbsp
Flour (to coat koftas) 2 tbsp
Flour 3 tbsp
Ingredients for Gravy
Onion (grinded) 1 large
Cashew nuts 10
Yogurt ½ cup
Fresh cream ½ cup
Milk ½ cup
Oil ½ cup
Chili powder 1 tsp
Salt 1 tsp
All spice 1 tsp
Dry Fenugreek Leaves 1 tsp
Green cardamom grinded ½ tsp
Melon seeds 2 tbsp
Method for kofta
Mix 200 gm grated cheese, 250 gm mashed potatoes, 2 tbsp finely chopped mint leaves, 1 tsp salt, ½ tsp chili powder, ¾ tsp all spice and 3
tbsp flour with ½ beaten egg, mix well and make into balls, roll each ball in dry flour. Deep fry 3 to 4 koftas at a time and keep aside.
Method for Gravy
Heat ½ cup oil, add 1 large grinded onion and cook on low flame for 5 minutes. Add 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, with ¼ cup
water and fry well, then add 2 tbsp grinded melon seeds and 10 cashew nut paste with ½ cup yogurt, fry for 5 minutes, now add ½ cup cream
and ½ cup milk with 1 ½ cup of water for gravy, add dry fenugreek leaves and boil for 2 minutes, lastly add ½ tsp green cardamom powder
and fried koftas, simmer for just 1 minute, remove in a dish, serve garnish with coriander leaves.
47-Hara Bhara Pulao
Ingredients
Chicken cut into 16 pieces 1 kg
Rice boiled with 2 tbsp salt ½ kg
Onion sliced and fried light golden 2
...Potatoes cut into 4 pieces and fried 3
Yogurt 1 cup
Milk ½ cup
Oil ½ cup
Kewra water 1 tsp
Saffron ½ tsp
All spice ½ tsp
Cashew nuts grinded 2 tbsp
Salt 1 ½ tsp heaped
Ingredients for Paste
Coriander leaves 1 cup
Onion chopped 1
Green chilies 12
Method
Grind together into a paste 1 cup coriander leaves, 12 green chilies, 2 tbsp desiccated coconut, 1 chopped onion, and ½ tsp all spice powder.
Marinate chicken with this paste for 2 hours, heat ½ cup oil, add ½ cup brown onion with marinated chicken, 1 ½ tsp salt, 1 cup yogurt, 2
tbsp cashew nut grinded and 2 cups of water, cover and cook till chicken tender and thick gravy remains. Then add 3 fried potatoes, topped
with ½ kg boiled rice, sprinkle ½ cup milk, ½ tsp saffron and 1 tsp kewra mixture, simmer for 15 minutes, before serving mix well.
48-Shola
Ingredients
Rice ½ kg
Mutton mince ½ kg
Yellow lentils with husk 1 cup
...Yogurt ½ cup
Chopped spinach 2 cups
Dill chopped 2 tbsp
Onion sliced 2
Chili powder 3 tsp
Turmeric ½ tsp
Salt 2 tsp
Tomatoes 2 chopped
Oil 1 cup
Method
Wash and soak 1/2 kg rice and 1 cup yellow lentils. Fry 2 sliced onions in 1 cup oil till light golden in color. Take out half of the onions and oil
and keep aside for garnishing. Add ½ kg mince mutton, 3 tsp ginger garlic paste, 3 tsp chili powder, ½ tsp turmeric powder,2 tsp salt, 2 tsp
coriander powder with 2 finely chopped tomatoes and cook till mince is half done. Add in 2 cups chopped spinach and ½ cup yogurt cook for
10 minutes then add the soaked rice and lentils with 3 cups of water, cover and cook till all done.Lastly add dill and mix very well with
wooden spoon. Before serving garnish it well with brown onions, green chilies, sliced ginger and left over oil.
49-Garlic rice
Ingredients
Boil rice 4 cups
White pepper ½ tsp
Salt 1 tsp
...Soya sauce 2 tbsp
Crushed garlic 2 tbsp
Spring onion leaves ½ cup chopped
Method
Heat oil in a pan add 2 tbsp crushed garlic and fry till they turn light golden in color.Add 4 cups boiled rice with 1 tsp salt, ½ tsp pepper, 2
tbsp soya sauce, mixed well, add ½ cup spring onion leaves. Toss well.
Serve with dancing chickenSee More
50-Dancing chicken
Ingredients
Boneless chicken ½ kg
Salt ½ tsp
White pepper ½ tsp
...Mushrooms sliced 8
Carrot cut into diagonal slices 1
Spring onion cut into diagonal slices 1
Baby corn 6
Ginger sliced 2 tbsp
Crushed garlic 1 tsp
Wooster sauce 1 tbsp
Chili sauce 2 tbsp
Oyster sauce 1 tbsp
Water 1 cup
Hp sauce 1 tsp
Salt 1 tsp leveled
Black pepper ½ tsp
Ketchup 5 tbsp
Oil ¼ cup
Corn flour 1 tbsp heaped
Water ¼ cup
Method
Marinate ½ kg chicken strips with salt and white pepper ½ tsp each. Heat ¼ cup oil and fry 1 tsp crushed garlic for 1 min. Add marinated
chicken and fry for 5 minutes then add 8 sliced mushrooms, 1 sliced carrot, 1 spring onion and 6 baby corns with 1 tbsp Wooster sauce, 2 tbsp
chili sauce, 1 tbsp oyster sauce, 1tsp hp sauce, 5 tbsp ketchup, 1 tsp salt and 1 ½ tsp pepper, add 1 cup water and cook till the mixture
boils.Lastly thicken the gravy with 1 tbsp corn flour paste. Serve with garlic rice.See More
51-Burns road ki dahi phulki
Ingredients
Moong ki daal ka aata 1 cup heaped
Soda by carb 1½ tsp heaped
Water ½ cup or as required
...Salt 1 tsp
Method
In a bowl mix together 1 cup moong ki daal ka aata, 1 ½ tsp soda and water, mix very well with hands, keep for 10 minutes, then heat oil in a
wok and drop little balls into oil and fry on slow fire. When slightly brown remove, again put them back to fry on high flame to a golden
brown, remove in a tray and leave them to cool, in another pan add water with 1 tbsp salt, put in the fried balls, let them soaked for 1 hour
then squeezed out water from balls and put directly into yogurt mixture, serve sprinkle with dahi phulki masala.
Yogurt mixture
Yogurt 1 kg strain in a muslin cloth well and mix with half cup of caster sugar and ¼ tsp salt.
52-Apple punch
Ingredients:
Apple juice 2cups
White soft drink 2cup
Lemon 1
Sugar syrup 2tbsp
Ice cubes as required
Method:-
Blend together the apple juice with the soft drink,sugar syrup and ice cubes.
Pour in long glasses, decorate with lemon slices and serve.
53-Sweet and sour beef
Ingredients
Undercut beef 1/2kg
Chopped ginger 1tbsp
Chopped garlic 1tbsp
Capsicum 1
Onion 1
Carrot 1
Tomato 1
Corn flour 1tbsp
Brown sugar 2tbsp
Crushed red chili 1tbsp
Soya sauce 2-3tbsp
Lemon juice 2-3tbsp
Oil 2tbsp
Salt as required
Method:-
Heat oil in a pan, add the chopped garlic and chopped ginger. When the aroma is released add the beef and fry on a high flame for 5-6
minutes. Add the brown sugar,Soya sauce, lemon juice, red chili, salt and all the julienne cut vegetables. Then add a sufficient amount of water
and cook until the beef is tender. In half a cup of water mix the corn flour .Pour the mixture in to the pan stirring continuously. Cook until the
mixture thickens Lastly add the lemon juice.Pour into a serving platter and serve.
54-Beef sandwiches
Undercut beef 300g
Long buns 4
Sliced onions ½
Chopped garlic 1tbsp
Soya sauce 2tbsp
Worcestershire sauce 2tbsp
Crushed black pepper 1/2tsp
Lemon juice 1tbsp
Cucumber 1-2
Carrots 1-2
Oil 2-3tbsp
Salt as required
Method:-
Place the undercut beef in the fridge. Then cut in long strips. Heat oil in a pan
Add the chopped onions and garlic. Fry for 1-2 minutes. Then add the beef and fry for a further 5 minutes. Then add the soya sauce,
Worcestershire sauce, black pepper and salt.Add the lemon juice mix well and remove from the flame.
Open the buns lengthwise and toast on a griddle.Slice the carrots and cucumbers.Spread the bottom halves of the buns with the sliced
vegetables and top with a layer of beef.Place the tops of the sandwiches over and serve.
55-Rose Drink
In blender jug add 1 cup red syrup, 2 cup of soda water, ½ cup lemon juice, ½ cup sugar syrup and icing cubes as required ,blind it well. After
blending, take out a drink in a glass and serve it with rose petals.
56-In a pan add heat oil and saute 1 onion. Now add ½ kg minced beef with 1 fried onion, 1tsp black pepper, ½ tsp white cumin, salt to taste,
4tbsp corn flour and 2 eggs in a mixing bowl and mixed it well. Make flat kebabs from a mixture and fry it from both sides in a pan.Cut 4 buns
bread in 2 pieces. Placed the sliced tomato on each bun with 8-10 cheese square. After which put the fried kebab over it with one more layer
of sliced tomato. Now ½ cup of mayonnaise and tomato ketchup mixed it and placed a layer on tomato layer or as desired. Then served the
cheese burger with lettuce leave.
57-In a mixing bowl add 1 tbsp garlic paste, 250gm yogurt, 1 tsp white cumin, 1 tsp black cumin, 1/2 tsp cubebs pepper powder, 1 tbsp red
chili paste, 1 tbsp sesame, 2 pieces grind brown onion, ½ cup vinegar, 3 tbsp papaya paste, Lahori salt as required then mix it well and add ½
Kg of mutton cubes to marinate. Now in a pan add the marinated mutton cubes and simmer it. Then add some water to it and let the mutton
tender. After mutton tenders and spices are well cooked put off the pan. Heat the sizzling plate, add 1 sliced onion on the top, put the mutton
on it and served.
58-Spicy dil, gurda, kaleji, maghaz
Ingredients
250 grams bakray ka dil
250 grams bakray ki kaleji
250 grams bakray k gurday
1 bakray ka maghaz
2 cups yogurt
½ bunch fresh coriander
5 to 6 green chilies
½ cup clarified butter
1 tsp crushed black pepper
1 tsp crushed fenugreek seeds
1 tsp crushed fennel seeds
1 tsp turmeric powder
1 tsp qusoori methi
1 tbsp roasted and crushed coriander
1 tbsp roasted and crushed cumin
1/3 tsp onion seeds
2 tbsp ginger garlic paste
2 tbsp ginger water
2 tbsp red chili flakes
Salt to taste
Method
Cut 250 grams bakray ka dil, 250 grams bakray ki kaleji and 250 grams bakray k gurday into small pieces. Soak in ginger water and put aside
for 10 to 15 minutes then wash. In a cooking pot, boil 250 grams bukray ka maghaz with some water and ½ tsp turmeric powder. Strain away
excess water. On a tawa, add pieces of kaleji, gurday and dil with 2 tbsp ginger garlic paste and 2 cups yogurt and cover to allow cooking.
When dil, kaleji and gurday are tender, add 1 tsp crushed black pepper1 tsp crushed methi dana, 1 tsp crushed fennel seeds, 1 tbsp roasted and
crushed coriander, 1 tbsp roasted and crushed cumin, 1/3 tsp onion seeds, 2 tbsp red chili flakes, salt to taste, ½ cup clarified butter and 5 to 6
green chilies and sauté. When gurday, kaleji and dil are ready, add small pieces of maghaz and cook for another 2 to 3 minutes. In the end, add
1 tsp qusori methi and ½ bunch fresh coriander and mix. Spicy dil, gurda, kaleji, maghaz is ready to serve.
59-Fry maharaja gosht
Ingredients
Beef fillets 1kg
Nutmeg and mace powder 1tbsp
Red chili powder 2tbsp
Turmeric powder 1tsp
All spice powder 1/2tsp
Crushed black pepper 1tsp
Sesame seeds 4tbsp
Lemon 2-3
Oil 4tbsp
Salt as required
Method:-
Flatten the beef fillets with a meat mallet. To make the marinade mix together the ginger garlic paste, nutmeg and mace powder, red chili
powder, turmeric powder, all spice powder and salt. Marinate the beef with the marinade for 2hours.
Heat oil in a deep skillet and fry the beef fillets until the water left by the beef dries up.
Ina separate pan toast the sesame seeds , add them to the skillet along with the crushed black pepper .Fry for another 2-3 minutes.
Dish out and serve with lemon slices.
60-Chicken shashlik
Ingredients:
Chicken boneless 1/2kg
Chicken tikka masala 2tbsp
Garlic paste 1tbsp
Lemon juice 2tbsp
Worcestershire sauce 2tbsp
Chili garlic sauce 2tbsp
Crushed black pepper 2tbsp
Corn flour 1tsp
Diced capsicum 2
Diced tomatoes 2
Oil 2tbsp
Salt as required
Bbq sticks as required
Method:-
Cut the chicken into cubes. In a mixing bowl combine together the garlic paste chicken tikka masala, oil, salt ,Soya sauce ,chili garlic sauce,
Worcestershire sauce ,corn flour, chicken cubes ,diced capsicum, onions and tomatoes,
Skew the vegetables and chicken cubes closely on the BBQ sticks.
Cook in the microwave at 100% for 9 minutes.
Remove and serve with shashlik sauce.
61-Shashlik sauce
Ingredients
Chicken stock 1cup
Chili garlic sauce 1cup
Garlic chopped 2tbsp
Onions chopped 1
Corn flour 1tbsp
Oil 2tbsps
Method:-
Heat oil in a pan and fry the chopped onions for 1-2 minutes. Add the chopped garlic and sauté for another minute. Now add the chicken
stock and chili garlic sauce and cook until the mixture boils.
Mix the corn flour in water and stir the mixture into the stock and cook till it thickens.
62-Hunter beef
Ingredients
1 kg beef
1 cup white vinegar
10-12 garlic clove
2tsp chopped black pepper
2-3 tbsp butter
Lahori salt as required
Method:-
With the help of a sharp knife poke holes into the beef. Insert a garlic clove into each hole.In a mixing bowl mix together the white
vinegar,salt,black pepper and lemon juice.Spread the mixture onto the beef, cover with a plastic bag and leave for marination over night.Steam
in a steamer for 30-35 minutes.Then Bake in an oven for 10-15 minutes.
63-Behari boti burger
Ingredients:
½ kg beef fillets
1 chopped onion
100 gram yogurt
1tsp white cumin
1tsp whole spices
1tbsp red chili powder
½ tsp ginger garlic paste
4tbsp mustered oil
2-3 tbsp papaya paste
Salt to taste
For Mayo chili garlic sauce:
½ cup mayonnaise
2tbsp chili garlic sauce
For filling:
2-3 cucumber
2-3 onion
3-4 bun
3-4 lettuce leaves
Method:-
To make the bihari boti, take a mixing bowl .add 1/2kg undercut beef,2-3 tbsp papaya paste, 1 fried and crushed onion,100g yogurt,2tbso
ginger garlic paste,4 tbsp mustard oil,1/2tsp turmeric ,1tsp all spice powder,1tbsp crushed red chili,1tsp roasted and ground cumin,4tbsp
roasted crushed chickpeas and salt required. Mix the contents of the bowl together and leave aside for 2-3 hours.
Thread the marinated beef onto skewers and grill with coal or bake in an oven If you want you can also fry the beef and later flavor with
charcoal smoke.
To make the mayo chili garlic sauce
Take a mixing bowl, add ½ cup mayonnaise and 2tbsp chili garlic sauce. Mix well .The sauce is ready to serve.
To assemble the burgers slice each of the 4 buns into two halves. Spread the mayo chili garlic sauce onto each half, place the behari boti and
top with sliced cucumbers, lettuce leaves and onion rings .Cover the bun slice with the other half and serve.
64-Gulzar special chicken combination soup
Ingredients:
250gm chicken minced
3 chopped onions
1 chopped carrot
3-4 eggs
1 cup mushrooms
1 ginger clove
½ cup corn flour
2-3 chopped spring onion
½ or 1 jug chicken stock
4tbsp soya sauce
2-3tbsp oil
Salt to taste
Method:
Whipped 3-4 eggs yolk . Add 2 to 3 tbsp oil in a pan and fry the egg yolks, when it gets fried then cut the yolks into strips. Add 1 or ½ cup jug
chicken stock in a large skillet with 1 cup mushroom slices, 1 chopped carrots, 3 onions, 1 clove ginger, 250 gram chicken minced, salt to taste
and 1tsp black pepper for boiling. After that Put ½ cup corn flour into the water and pour it into the soup with 4 tbsp soya sauce and 2-3
chopped spring onions, cook it until it gets boiled. Now whipped the egg whites in a small bowl and add it into the soup and cook it until it gets
thick. When the soup get thick then garnished with fried eggs and serve it. Gulzar special chicken combination soup is ready.
65-Reshmi Kabab
Ingredients
Chicken boneless ½ kg
Spring onion 250 gm
Egg 1
...Green chilies 10
Cream ½ cup
White pepper 1 tsp
Salt 1 tsp
Raw papaya 1 tbsp
Black pepper powder 2 tsp
Cumin powder 2 tsp
Cardamom powder ½ tsp
Dalda cooking oil for frying
Method
Mix together ½ kg chicken, 250 gm chopped spring onion, 10 chopped green chilies and 2 tsp cumin powder. Chop this mixture in chopper.
Now add 2 tsp black pepper powder, 1 tsp salt, 1 tsp white pepper, ½ cup cream, 1 egg, 1 tbsp ginger garlic paste, 1 tbsp raw papaya, ½ tsp
cardamom powder and 1 tsp all spice powder. Leave it for ½ hour. Now make Kabab, thread into sticks and roast on burning coal or fry in hot
oil.
66-Quick Pineapple Dessert
Ingredients
Pineapple jelly 1 packet
Cream 1 packet
Pineapple chunks 1 cup
...Yogurt ½ cup
Pineapple juice ½ cup
Biscuit 10
Vanilla essence few drops
Method
In a pan Cook 1 packet of pineapple jelly with 2 cups water. Cool till firm and cut into pieces. Beat together 1 packet cream, ½ cup pineapple
juice and few drops of vanilla essence. Now in a bowl, mix together 1 cup pineapple chunks, ½ cup yogurt, 10 biscuits and cream mixture.
Freeze for 1 hour and serve chilled.
67-Spicy Chicken Tomato Soup
Ingredients
Tomatoes ½ kg
Boiled pasta 1 cup
Water 2 glasses
...Garlic 4 cloves
Green chilies 4
Butter 50 gm
Boiled chicken 200 gm
Flour 1 tbsp
Brown sugar 1 tbsp
Black pepper ½ tsp
Salt to taste
Method
Boil ½ tomatoes and blend well. Now drain tomato paste. Heat 50 gm butter and fry 4 cloves of garlic. Add 1 tbsp flour and fry well. Now add
blended tomato mixture and cook for 30 minutes on low flame. Then add 1 tbsp brown sugar, ½ tsp black pepper, 1 cup boiled pasta, 200 gm
boiled chicken, 4 green chilies and salt to taste. Turn the flame off and serve.
68-Beef Pasta Soup
Ingredients
Beef 200 gm
Capsicum 1
Carrot 1
...Egg 1
Garlic 2 cloves
Mushroom 1 cup
Oil 1 tbsp
Black pepper ½ tsp
Salt ½ tsp
Soya sauce 3 tbsp
Corn flour 2 tbsp
Method
Cook 200 g small pieces of beef with 4 glass of water till tender. In other pan, heat 1 tbsp oil, fry 2 chopped garlic cloves. Also add 1 capsicum,
1 carrot and 1 cup mushrooms. Fry well. Now strain beef with remaining stock and add to the vegetables mixture. Cook till boiling. Add ½ tsp
salt, ½ tsp black pepper and 2 tbsp corn flour dissolved in some water. Lastly add 1 beaten egg, turn the flame off, add 3 tbsp soya sauce and
serve.
69-TANDOORI TIKK
INGREDIENTS:
Chicken Tikka Pieces>>>>> 6 (make cuts on them)
Ginger garlic paste>>>>>> 2 teaspoon
Yogurt>>>>>>>>>>>>> 1 cup
Cream (optional)>>>>>>> 2- 2 1/2 Table spoon ( I didnt use it)
Chat masala>>>>>>>>>> 2 teaspoon
Red chilli powder>>>>>>> 2 teaspoon
Salt>>>>>>>>>>>>>>>1 teaspoon
Garam Masala>>>>>>>>> 1 teaspoon
Lemon >>>>>>>>>> 1 medium sized
Oil>>>>>>>>>>>>>> 2 1/2 Tablespoon
Red food colour (optional)>>> A pinch (I didnt use it)
METHOD:
:: Mix all the ingredients & make a smooth paste.
:: Apply the paste on tikka pieces evenly.
:: Marinate the pieces for 1-2 hrs.
:: Bake them in the oven at gas mark 4, 180 C or 350 F.
:: It will take 1 1/2 hr- 2 hrs depends on your oven.
:: Change the sides of the piecec time to time.
:: Once cooked serve hot.
70-reshmi kabab!!!!
1l2 kg boneless chicken

1 1/2 tspn salt or according to taste
1 tspn white zeera
1tbspn (shan chapal kabab masala)
half bunch of green mint
half buch of green coriander
1 medium onion (cut in to small pieces)
oil for frying
now mix all the ingreidients with chicken in a chopper n then make seekh kabab with yr hands with a wodden stick or without sticks as u like
i made with the sticks coz my kids like to eat like lolly pops.n shallow fry them on low heat in 4 to 5 tbsp oil.n serve with raita of yugurt ,mint n
green chilies.
71-Bihari Fried Pasanday
Ingredients
1 kg beef pasanday
4 lemons
6 small cardamoms
1 tsp roasted and ground cumin
½ tsp whole black pepper
2 tbsp raw papaya
3 tbsp Bihari Masala
Oil to requirement
Salt to taste
Method
Hammer 1 kg beef pasanday and marinate with juice of 4 lemons, 6 ground small cardamoms, ½ tsp whole black peppers, 1 tsp roasted and
ground cumin, 1 tbsp ginger garlic paste, 2 tbsp raw papaya paste, 3 tbsp Bihari Masala and salt to taste. Keep aside for half an hour. Fry beef
pasanday from both sides on a greased griller. Before serving, fry them on a low flame. Serve with tamarind dip and onion dipped in lemon
juice.
72-Tala hua gosht
Ingredients
Beef 1/2kg
Oil 1 cup
Finely chopped coriander 1 bunch
Lemon 2
Chopped green chilies 4
Crushed black pepper 1tsp
Salt as required
Method
Cut the beef into small cubes and with the help of a meat mallet flatten the beef.
Add the beef pieces in a wok along with ginger garlic paste and salt. Cover and cook until the water left by the meat dries.
Then add the ground red chilies, lemon juice, and oil. Fry for 2-3 minutes. Add the chopped green chilies, crushed black pepper, and chopped
coriander.Serve with chappatis.
73-Mash potatoes
Peel and Boil 1 Kg Potatoes.In a Bowl mash and add salt to taste, 1 Tbsp crushed black pepper, 1/2 cup thinly shopped spring onions [ only
green part], 1 tbsp of crushed red chilli and 100 gram butter. Mix well.Now turn on the stove and fry it for 5 minutes until it changes its color
to lighter brown. Turn off the stove n present in cabbage leaves with some garnishing of tomatoes, spring onions and lemons.
74-Malai koftae
For the koftas

Minced beef 1/2kg
Finely chopped onions 1
Bread slices 2
Finely chopped green chilies 3
Cloves 4
Black pepper 4
Small cardamoms 6
Chopped mint leaves 1/2bunch
Fresh cream 1/2cup
White cumin 1tsp
Chopped ginger 1tbsp
Poppy seeds 1tbsp
Roasted chickpeas 2tbsp
For the gravy
Yogurt 1cup
Oil 1cup
Chopped green chilies 2
Chopped onions 3
Chopped coriander 1/2bunch
Fresh cream 1/2packet
Turmeric 1tsp
Coriander powder 2tbsp
Salt as required
Method
To make the koftas
Grind together the chickpeas, whole white cumin, small cardamoms, whole black pepper, poppy seeds and cloves.In a food processor chop
together the minced beef and ground spices.
Then add the fresh cream, chopped mint leaves, chopped coriander leaves, chopped onions chopped ginger, green chilies and salt. Chop again
till all the ingredients have been thoroughly mixed.
Shape the mixture into small koftas and deep fry for 4-5 minutes.
To make the gravy

Heat oil in a pan and fry the chopped onions till they turn golden brown. Remove and place on an absorbent paper to drain the oil.
When the onions become crisp crush them with your hands and add them to the yogurt followed by red chili powder, turmeric ,ginger garlic
paste ,ground all spice powder ground coriander ,salt and chopped green chilies. Mix well and pour the yogurt mixture into the same e pan
.Fry on a low flame. Now add the fried koftas but do not stir. Cook on a low flame till the oil forms a separate layer on top. Then add half a
packet of fresh cream, cover and simmer for 5 minutes.
Dish out and garnish with chopped coriander leaves. Serve with freshly made naans or chappatis.
75-Gajar ka raita
Ingredients
Yogurt 1/2kg
Fresh milk 1 cup
Finely chopped mint leaves 1 bunch
Carrots 2
Green chilies 6
Sugar 1tsp
Ground white cumin 1tsp
Corn flour 1tbsp
Salt as required
For the bhagar
Oil 1/2cup
Whole white cumin 1tsp
Method
In a small bowl add the yogurt, fresh milk corn flour, sugar, and salt and mix all the ingredients well.
Peel the carrots and grate them .Add the grated carrots to the yogurt mixture along with 6chopped green chilies and ground cumin.
Heat oil in a pan and fry the whole white cumin. Pour the bhagar on top of the yogurt .Garnish with chopped mint leaves and serve.
76-Garlic Yogurt Dip
Ingredients
½ kg yogurt
1 cup milk
1 bunch sliced coriander
4 green chilies
8 cloves of garlic
1 tbsp corn flour
3 tbsp oil
Sugar to taste
Salt to taste
Method
In a bowl, add 1 cup milk, ½ kg yogurt, 1 tbsp corn flour, salt to taste and sugar to taste and beat well. Crush together 1 bunch sliced coriander
and 4 green chilies and mix with beaten yogurt. Heat 3 tbsp oil and sauté 8 finely sliced cloves of garlic until they turn golden brown. Add
fried garlic to the yogurt mix and serve.
77-Mutton Fry
Ingredients
½ kg mutton
2 sliced onions
2 lemons
1 cup oil
½ cup yogurt
1 tbsp ginger paste
1 tbsp crushed garlic
2 tbsp soya sauce
2 tbsp white vinegar
Green chilies, coriander as required
Salt to taste
Method
In a wok, heat 1 cup oil and sauté 2 finely sliced onions until golden brown. Spread fried onion on an absorbent sheet. Now add ½ kg mutton,
2 tbsp white vinegar, 1 tsp turmeric powder, 2 tbsp soya sauce and salt to taste to the cooking pot. Cook until the water dries up. When water is
evaporated, add 1 tbsp ginger paste, 1 tbsp crushed garlic and ½ cup yogurt and sauté briefly. Then add 1 tsp crushed black pepper, 1 tbsp red
chili flakes and juice of 2 lemons and allow cooking for 5 minutes. Garnish with green chilies and coriander and serve.
78- Malai Paneer Boti
Ingredients
1 packet cottage cheese
1 packet fresh cream
4 sliced green chilies
½ bunch mint
Oil as required
Salt to taste
Method
Mix 1 packet cottage cheese cubes with 1 tsp crushed black pepper, 1 tsp roasted and ground cumin, 1 tbsp red chili flakes and salt to taste. In
a frying pan, add 3 to 4 tbsp oil and fry spiced cubes. When color of cheese is slightly different, pour 1 packet fresh cream and allow
simmering for 5 minutes. Add ½ bunch mint and 4 sliced green chilies and serve.
79-Masalaydar Chops
Ingredients
1 kg mutton chops
1 cup yogurt
1 cup oil
1 bunch sliced coriander
4 sliced onions
4 lemons
6 green chilies
10 whole red chilies
1 tsp whole black pepper
2 tbsp white vinegar
Salt to taste
Method
In a cooking pot, heat 1 cup oil and fry 4 sliced onions until golden brown. Add half of the fried onion to 1 kg mutton chops, 1 tbsp ginger
garlic paste and salt to taste and allow cooking. When water begins to dry up, add 1 cup yogurt and sauté. Then add 6 green chilies, 10 whole
red chilies and 1 tsp whole black pepper and mix. Add juice of 4 lemons and 1 bunch sliced coriander and allow simmering for 10 minutes.
Masalaydar chops are ready to serve.
80-Vegetable Yogurt Dip
Ingredients
½ kg yogurt
1 cup milk
1 boiled carrot
2 boiled potatoes
4 green chilies
½ cup boiled peas
½ bunch mint
1 tsp sugar
1 tsp white cumin
1 tbsp corn flour
Salt to taste
Ingredients for baghar
4 whole red chilies
Few curry leaves
½ cup oil
4 to 5 fenugreek seeds
1 tsp cumin
Method
In a mixing bowl, add ½ kg yogurt, 1 tbsp corn flour, sugar, 1 cup milk and salt to taste and beat well. Mix 1 boiled and mashed carrot, 2
boiled and mashed potatoes and ½ cup boiled peas. Now add the vegetable mix, 1 tbsp red chili flakes, 1 tsp crushed black pepper, 4 green
chilies, ½ bunch mint and 1 tsp white cumin and mix. In a frying pan, fry 4 whole red chilies, few curry leaves, 4 to 5 roasted fenugreek seeds
and 1 tsp cumin in some oil. Apply tarka on vegetable yogurt dip and serve.
81-Achari Gosht
Ingredients
½ kg mutton
2 lemons
6 green chilies
4 sliced onions
6 cloves of garlic
½ cup of yogurt
1 tsp fennel seeds
2 tbsp sliced ginger
2 tbsp whole coriander
Salt to taste
Filling of chilies
½ cup tamarind juice
1 tbsp mustard seeds
½ tbsp white cumin
Salt to taste
Method
In a cooking pot, heat oil and add 4 sliced onions and fry till they are golden brown. Spread fried onion on an absorbent sheet so that onion is
crisp. In the same pot, add half of the crispy onion, ½ kg mutton, 1 tsp turmeric powder and salt to taste and allow cooking for some time.
When water dries up, add 2 tbsp finely sliced ginger, 6 cloves of garlic, 2 bsp whole coriander, 1 tsp fennel seeds, 1 tbsp red chili flakes and ½
cup yogurt and mix. Also add 2 cups warm water. When spices form a thick mixture, add spice filled chilies and shallow fry. Put on dam for 5
minutes. Achari Gosht is ready to serve.
For chilies filling, roast ½ tbsp white cumin, 2 tbsp whole coriander and 1 tbsp mustard seeds on a tawa. Mix with tamarind juice and salt to
taste and fill the mixture in green chilies.
82-Cucumber Yogurt Dip
Ingredients
1 cup yogurt
1 cup milk
1 bunch mint
2 sliced cucumbers
1 tsp roasted white cumin
1 tbsp corn flour
Sugar as required
Salt to taste
Method
Add 1 tbsp corn flour, sugar to taste, 1 cup fresh milk and salt to taste and mix together. Then add 1 bunch mint, 2 finely sliced cucumber, 4
sliced green chilies, 1 tsp crushed black pepper and 1 tsp roasted white cumin and mix well. Keep in refrigerator to chill thoroughly and serve.
83-Mutton Curry
Ingredients
750 grams mutton
3 finely sliced onions
3 green chilies
8 small cardamoms
1 cup yogurt
1 cup oil
1 tsp ground hot spices
1 tsp black cumin seeds
1 tbsp ginger paste
1 tbsp red chili powder
1 tbsp garlic paste
2 tbsp ground coriander
Salt to taste
Method
In a cooking pot, heat 1 cup oil and fry 3 sliced onions till golden brown. Spread on an absorbent sheet till the onion is crisp. In the same pot,
add 750 grams mutton, 1 tbsp ginger paste, 1 tbsp garlic paste and salt to taste and allow cooking for some time. When meat dries up, then add
1 cup yogurt, brown onion, 1 tsp turmeric powder, 2 tbsp ground coriander and 1 tbsp red chili powder and sauté. Then add 3 green chilies
and 3 cups warm water and put on low flame and allow simmering. When oil forms a separate layer, add 8 small cardamoms and 1 tsp black
cumin seeds and allow simmering for 5 minutes. Serve mutton curry with plain rice or naan.
84-Spinach with meat
Ingredients
½ kg mutton
½ kg sliced spinach
1 cup oil
1 bunch sliced cilantro
2 bunches sliced soya
6 bunches sliced methi saag
2 sliced onions
4 green chilies
1 tbsp red chili powder
1 tbsp butter
Salt to taste
Method
Soak ½ kg finely sliced spinach, 2 bunches finely sliced soya and 6 bunches finely sliced methi saag with some turmeric powder. Boil soaked
vegetables in the same water in which you soaked it. Then blend the boiled mix to form a fine texture. In a cooking pot, add ½ kg meat, 1 tsp
turmeric powder, 1 tbsp red chili powder, 2 sliced onions, 1 tbsp ginger garlic paste, salt to taste and 2 cups warm water. Grease the pot with
oil and allow cooking for some time. When water dries up and oil begins to form a separate layer, add saag, 4 green chilies and 1 tbsp butter.
Put on dam for 10 minutes. In the end, sprinkle sliced cilantro and serve with boiled rice.
85-Mutton Qorma
Ingredients
½ kg mutton
1 cup yogurt
1 cup oil
3 onions
4 Kashmiri chilies
8 small cardamoms
15 crushed almonds
Few drops of white vinegar
Salt to taste
Method
Boil 4 Kashmiri chilies with white vinegar in some water. When chilies turn to red color, mix with 2 tbsp whole coriander and crush. In a
cooking pot, heat 1 cup oil and fry 3 sliced onions until golden brown. Spread fried onion on an absorbent sheet and make sure they are crisp.
In a bowl, mix a cup of yogurt, crushed chilies, crispy fried onion, salt to taste, 1 tsp ground hot spices, 1 tbsp ginger garlic paste with ½ kg
mutton. Add marinated mutton to the cooking pot and allow cooking for some time. When yogurt and mutton’s water has dried up, add 2 to 2
½ cups of water and sauté. Put on the lid and let it simmer on low flame. When oil makes a separate layer, add 8 small cardamoms and 15
crushed almonds and allow simmering for another 5 minutes. Serve Mutton Qorma with naan.
86-Namkeen Lassi
Ingredients
1 kg yogurt
1 cup milk
Salt to taste
½ tsp crushed black pepper
Method
Add 1 kg yogurt, 1 cup milk, salt to taste, 1 tsp roasted and ground cumin and ½ tsp crushed black pepper and beat well and thoroughly. Pour
into glass with ice to chill and serve.
87-Anda Ghotala
Ingredients
3 boiled eggs
3 beaten eggs
3 chopped tomatoes
4 sliced onions
1 bunch sliced cilantro
Salt to taste
Method
In a wok, sauté 4 sliced onions in ½ cup clarified butter. When onion is nice golden brown, add 3 finely sliced tomatoes. When tomatoes’ water
has evaporated, add 3 beaten eggs, salt to taste and 1 tbsp red chili flakes and sauté. When eggs look slightly cooked, add 4 sliced green chilies,
1 bunch sliced coriander and 1 tsp crushed black pepper and mix briefly. Place anda ghotala in a serving bowl and garnish with small pieces
of 3 boiled eggs and serve.
88-Murgh Cholay
Chicken pieces 1 1/2kg
Chickpeas 1cup
Oil 1cup
Finely chopped onions 2
Tomatoes 3
Ground white cumin 1tsp
Turmeric 1tsp
Finely chopped ginger 1tbsp
Soda bi carbonate 1/2tsp
Yellow lentils 2tbsp
Salt as required
Method:-
Heat oil in a large skillet and fry the onions till golden brown.Now add the chicken,and cook until the water(left by the chicken) dries.Add the
ginger garlic paste,turmeric powder,red chili powder,alls pice powder,and salt.Fry on a low flame .
Drain the water from the soaked chickpeas. Again add 2 -3 glasses of water along with the yellow lentils.
Boil the chickpeas and lentils in a saucepan,Add the soada bicarbonate and cook until the chickpeas are tender.
Add the chickpeas along with the chopped tomatoes into the pan of chicken .Add2 cups of water and cook until the mixture begins to boil
Lastly add the chopped ginger and white cumin.Cover and simmer for 5 minutes or until the oil forms a sepeatte layer on top.Serve with warm
naans.
89-Bhuna Gosht
Ingredients
½ kg beef
1 cup yogurt
1 cup oil
2 sliced onions
2 lemons
½ bunch sliced cilantro
½ tbsp roasted and ground cumin
Salt to taste
Method
Heat 1 cup of oil in a wok and fry 2 sliced onions till they are golden brown. Then add ½ kg beef, salt to taste, 1 tsp turmeric powder and 1
tbsp ginger garlic paste and cook. When water dries up, add 1 cup yogurt and 1 tbsp red chili flakes and sauté. Then add 1 tsp crushed black
pepper, ½ tbsp roasted and ground cumin, 4 sliced green chilies, juice of 2 lemons and ½ bunch sliced cilantro and mix. Bhuna Gosht is ready,
serve with naan or paratha.
90-Maghaz Masala:
Ingredients:
2 veal brain
4 chopped onion
4 lemons
4 chopped green chili
8 cloves black pepper
6-8 cloves of garlic
1 bunch chopped coriander
1 cup oil
2 cup water
½ cup yogurt
1tsp turmeric
1tsp whole spices
1tbsp ginger garlic paste
2 tbsp ginger paste
2tbsp coriander powder
Salt to taste
Method:
Boil the veal brain with 2 cup of water, garlic cloves and black pepper. Now clean the veal brain and cut into pieces. In another pan fry the
onions till they turn golden brown. Remove and place on an absorbent paper. Now crush half of the onions by hand.
Heat oil in a pan and add red chili powder, turmeric powder whole spices, ginger garlic paste, yogurt and veal brain pieces. Now don’t stir but
move the pan around by hand. When the oil floats on top add lemon juice, chopped coriander, chopped green chilies and ginger. Cook for 5 -7
minutes. In the end serve in a dish with little bit of chopped coriander, ginger, green chili and whole spices.
91-Green chilies Pickle
Ingredients
125 grams finely sliced green chilies
1 cup mustard oil
3 lemons
4 fenugreek seeds
1 tsp onion seeds
½ tbsp turmeric powder
Salt to taste
Method
In a wok, add a cup of mustard oil and 4 fenugreek seeds and cook. Now add 125 grams sliced green chilies, ½ tbsp turmeric powder, 1 tsp
onion seeds, 1 tsp white cumin and salt to taste and cook for nearly 5 minutes. Let the mix come to normal temperature and add lemon juice
squeezed from 3 lemons. Green Chilies Pickle is ready to serve.
92-Indian Thali
Red Lentils
½ cup red lentils
4 green chilies
½ tsp turmeric powder
½ tbsp crushed ginger
½ tbsp red chili powder
Salt to taste
Ingredients fro baghar
1 tbsp oil
½ tsp white cumin
2 tbsp butter
3 whole red chilies
Method
Wash ½ cup red lentils and boil with a cup of water. When lentils are tender, add ½ tbsp crushed ginger, ½ tsp turmeric powder, ½ tbsp red
chili powder and 4 green chilies and cook. For baghar, add 2 tsp and 1 tbsp oil to a pan and mix. Then add ½ tsp white cumin and 3 whole red
peppers and sauté. Apply baghar on red lentils and serve.
Cumin rice
Ingredients
2 cups boiled rice
½ cup oil
1 tbsp white cumin
Tbsp butter
Salt to taste
Method
In a wok, add ½ cup oil, 2 cups boiled rice and 1 tbsp white cumin. Add salt to taste and 1 tbsp butter and stir fry. When all ingredients are
well combined, take off the flame and serve.
Raita
Ingredients
1 cup yogurt
½ cup milk
½ bunch sliced mint
Crushed black pepper to taste
1 tbsp sugar
½ tsp roasted and crushed white cumin
Salt to taste
Method
Add 1 cup yogurt, ½ cup milk, salt to taste and 1 tbsp sugar to a bowl and beat well. Then add 2 finely sliced green chilies, ½ bunch finely
sliced mint, crushed black pepper to taste and ½ tsp roasted and crushed white cumin. Mix all ingredients and serve.
Potatoes and Peas Mix
Ingredients
4 potatoes
2 lemons
1 cup peas
½ cup oil
1 tsp white cumin
½ tsp red chili flakes
Salt to taste
Method
In a wok, add ½ cup oil and sauté 4 potatoes cut into cubes until golden brown. Also add green chilies, 1 tsp turmeric powder, ½ tsp red chili
flakes, 1 tsp white cumin and salt to taste and put on dam on a low flame. Squeeze juice from 2 lemons and add to vegetables and serve.
Tamarind Dip
Ingredients
1 cup tamarind juice
1 tsp red chili powder
1 tsp roasted and crushed white cumin
1 tbsp ginger powder
Salt to taste
Method
Add 1 cup tamarind juice, 1 tsp red chili powder, 1 tsp roasted and crushed white cumin, 1 tbsp ginger powder and salt to taste to a cooking
pot and cook. Tamarind Dip is ready to enjoy.
93-Apricot Dessert
Ingredients
½ kg dried apricots
2 packets of fresh cream
15 to 20 finely sliced almonds
Method
Wash ½ kg dried apricots and boil. When apricots are tender, let them cool and deseed and crush them. Then chill crushed apricots
thoroughly. Add 2 packets of whipped fresh cream and 15 to 20 almonds and mix. Apricot Dessert is ready to serve.
94- Masala Steaks
Required Ingredients:
Beef Steaks 1/2kg
Salt and pepper to taste
Ginger and garlic paste 2tbsp
Mustard paste 1tbsp
Black pepper corn 10
Bay leaf 2
Cinnamon stick 2
Big cardamom 2
Whole cumin seeds 1/2tsp
Coriander powder 1/2tsp
Clove 3
Onion 2
Tomato 3
Green chili 3
Green coriander leaves 1/2bunch
Oil 1/2cup
Method:
Hammer the beef fillets with a meat mallet. Marinate with salt, pepper, ginger garlic paste, mustard paste and 1tsp oil.
To prepare the masala, take a medium sized skillet, heat 1/2cup oil. Fry the chopped onions, then add ginger garlic paste. Stir for 2-3 minutes.
Add the black pepper, bay leaves, cinnamon sticks, big cardamom, cumin seeds, coriander powder, garam masala powder and cloves, Stir fry
for 3-4 minutes. Add the chopped tomatoes and chopped green chilies. Cook till a masala of uniform consistency is reached.
Fry the steaks 3 minutes on each side and place them in the masala.
Serve in a deep platter and garnish with chopped coriander leaves, julienne cut ginger and green chilies.Serve with hot Naan.
Tandoori Boti
Beef or mutton 1/2kg
Salt to taste
Ginger and garlic paste 1tsp
Plain yogurt 1/2cup
Turmeric 1/2tsp
Red chili powder 1/2tsp
Crushed red chili 1/2tsp
Crushed cumin seeds 1/2tsp
Crushed coriander seeds 1/2tsp
Nutmeg a pinch
Saffaron a pinch
Lemon juice 2
Papaya paste 1tbsp
Oil 1tbsp
Method:
To prepare the marinade mix together the salt, ginger garlic paste, papaya paste, crushed black pepper, plain yogurt, turmeric ,red chili
powder, crushed red chili, all spice powder ,crushed cumin seeds, crushed coriander seeds nut meg, lemon juice, saffaron and oil. Marinate the
beef /mutton with the prepared marinade for 4-5 hours.
Preheat the oven at 150C or 350F.Place the marinated meat onto a baking tray and bake for 20-20 minutes.
When soft and tender, remove the baking tray .Serve the tandoori boti with salad.
chilli chicken wings
8 chicken wings
1 egg white lightly beaten
1/2 cup corn flour
1 tbsp soy sauce
2 tbsp water
oil 1/4 cup
garlic 2 cloves crushed and chopped fine
2 teaspoons sambal olek
1 tbsp oyster sauce
11/2 tsp sweet chilli sauce
1 cup chicken stock
capsicum 1 cut into strips
red bell pepper 1 cut into strips
handful of roasted cashews
salt to taste
combine the egg white, cornflour, water and soy sauce in a bowl and mix well to form a batter. add to chicken and coat well. heat oil in a pan
add the chicken wings and cook till golden brown and cooked through. remove on paper towels to drain excess oil.
remove all the oil from the pan holding back only a teaspoon of oil. place the wok back on the stove add the garlic and capsicum along with
the red bell pepper and stirfry for 2 minutes until capsicum is tender. then add the sambal olek, oyster sauce, sweet chilli sauce and chicken
stock and mix well. season to taste with salt and then add the chicken wings. bring to a boil and cook for 2 minutes until chicken has heated
through. garnish with roasted cashew nuts and serve with rice
Baked and Steamed Green Chicken
Ingredients
½ kg boneless chicken
2 eggs whites
1 tbsp crushed garlic
½ tsp hot spices powder
2 tbsp corn flour
1 tbsp olive oil
3 to 4 tbsp vinegar
Salt to taste
Ingredients for green paste
1 bunch mint
1 bunch fresh coriander
Salt to taste
Ingredients for garnishing
1 tomato
1 cucumber
3 to 4 salad leaves
Method
In a blender jug, add 1 bunch fresh coriander, 5 to 6 green chilies, 1 bunch mint and water as required and blend to a fine paste.
In a mixing bowl, add 1 tbsp crushed garlic, 1 tbsp crushed black pepper, ½ tsp hot spices powder, 1 tbsp red chili flakes, 2 tbsp olive oil, 3 to
4 tbsp vinegar, salt to taste, 2 eggs whites, 2 tbsp corn flour, and green paste and mix well to form a batter.
Marinate ½ kg chicken in the mix for half an hour. In a steamer, steam marinated chicken pieces for 20 to 25 minutes. Then bake in a pre
heated oven at 200c.
Garnish with a cucumber and 3 to 4 salad leaves and serve.
Baked fish
Ingredients
½ kg boneless fish
2 lemons
4 sliced tomatoes
1 tsp crushed coriander
1 tsp crushed cumin
1 tbsp fenugreek seeds
1 tbsp sliced garlic and ginger
3 to 4 tbsp lemon juice
3 to 4 tbsp olive oil
Salt to taste
Method
In a mixing bowl, add juice squeezed from 2 lemons and ½ tsp crushed black pepper and mix. Apply the mixture on fish and marinate for half
an hour.
Now add 3 to 4 tbsp olive oil to a pan and sauté fenugreek seeds. Then add 1 tbsp sliced garlic and ginger and fry for 3 to 4 minutes.
Also add crushed black pepper, 1 tbsp red chili flakes, 1 tsp turmeric powder, 1 tsp cumin seeds, 1 tsp crushed coriander and salt to taste and
sauté.
When spices are well combined, add tomatoes and water to requirement and mix until sauce is thick. Place marinated fish on aluminum foil
and pour tomato sauce on top.
Bake in a pre heated oven at 200 c for 20 to 25 minutes. Garnish with lemon slices and serve.
Gulzar Special Supreme Pizza

Ingredients for dough
700 grams plain flour
1 tbsp baking powder
2 tbsp yeast
2 tbsp sugar
Salt to taste
Ingredients for BBQ chicken
½ kg boneless chicken
1 tsp red chili powder
1 tbsp garlic paste
2 tbsp BBQ sauce
3 tbsp oil
4 tbsp lemon juice
Salt to taste
Ingredients for topping
1 cup mushrooms
1 cup black olives
2 cups pizza sauce
2 sliced onions
2 sliced capsicums
2 sliced tomatoes
½ cup butter
500 grams mozzarella cheese
1 tsp oregano
Method
For pizza dough, add 2 tbsp yeast and 2 tbsp sugar to warm water and keep aside for 15 minutes. Then add 700 grams plain flour, salt to taste,
1 tbsp baking powder and yeast and knead into fine dough.
Leave the dough for 3 to 4 hours and roll to fit in the size of baking tray. For BBQ chicken, add 2 tbsp BBQ spices 1 tbsp garlic paste, 4 tbsp
lemon juice, 1 tsp red chili powder and salt to taste and mix well. Apply the mix to ½ kg chicken and fry till chicken turns to golden brown.
Grease a baking tray with ½ cup butter and place the rolled dough on it. Bake in a pre heated oven at 50 c for 15 minutes so that the dough is
raised.
Layer pizza sauce and then chicken slices on the dough. Then add a cup of mushrooms, 2 onions, 2 tomatoes and 2 capsicums. Spread 500
grams mozzarella cheese on the very top.
Now make a layer of a cup of black olives, mushrooms, chicken and sprinkle 1 tsp oregano and 1 tsp black pepper. Bake in a pre heated oven
at 200 c for 15 to 20 minutes.
Gulzar Special Supreme Pizza is ready to serve.
Paratha Snake Roll
Ingredients for beef snake
½ kg beef undercut
1 tsp hot spices powder
1 tsp roasted, crushed cumin
2 tbsp oil
4 tbsp lemon juice
4 tbsp crushed brown onion
4 tbsp roasted chickpeas powder
Skewers as required
Salt to taste
1 sliced carrot
1 cup chicken stock
½ kg plain flour
½ kg milk
½ cup mushrooms
½ cup cream
½ cup butter
Ingredients for parathas
½ kg plain flour
Salt to taste
Method
Cut half a foot long beef slices into thin strips. In a mixing bowl, add 1 tsp hot spices powder, 1 tbsp red chili flakes, 1 tsp crushed black
pepper, 1 tsp roasted, crushed whole cumin, 1tbsp ginger garlic paste, 4 tbsp lemon juice, 4 tbsp crushed brown onion, 4 tbsp roasted
chickpeas powder and salt to taste and mix.
Marinate beef strips in the spices mix for an hour. Insert marinated beef slices in skewers and bake in a pre heated oven at 200 c. Brush with 2
tbsp oil a little before taking out of the oven. For sauce, add ½ cup butter and ½ kg plain flour and sauté. Add ½ kg milk and leave to cook.
When mixture begins to thicken, add ½ cup cream, 1 sliced carrot, ½ cup mushrooms, 1 tsp crushed black pepper and salt to taste and mix.
Your sauce is ready.
For paratha, mix ½ kg plain flour with ½ cup clarified butter and water to requirement and knead to fine dough. Form equal portions of
dough, roll into shape of a paratha and fry.
Place beef strip on paratha and pour sauce on top of it. Garnish with lettuce leaf and onion and serve.
Shawarma
Ingredients for chicken
300 grams boneless chicken
½ cup yogurt
2-3 cloves garlic
1tbsp black pepper powder
1tbsp lemon juice
2tbsp vinegar
2tbsp BBQ masala
Salt to taste
1 cucumber
1 onion
1 tomato
4 pita bread
3-4 lettuce leaves
1 cup sliced green and black olives
1 cup pickled chilies
½ pickled cucumber
2-3 tbsp olive oil
Method
Preparation of chicken, Cut the chicken into thin slices. Now in a pan, fry chicken slices with garlic cloves. While frying add yogurt, vinegar,
lemon juice, salt and tikka spice. Now dry the water of yogurt and set aside in a plate. Chicken is ready.
For salad, grate lettuce leaves, cucumber, tomato and onion into thin slices. Then add olive oil and mix with green chilies and cucumber pickle.
Salad is ready.
For pita filling, put pita bread in a pan and toast briefly. Then form pocket in pita bread and fill with chicken mixture, hummus, tahini sauce,
green and black olives with salad and serve.
Hot Pot
Ingredients
½ kg chicken bones
1 carrot
5 to 6 cloves of garlic crushed
1 inch piece of ginger
3 to 4 spring onion
Ingredients for fish
250 grams boneless fish
1 tsp ginger garlic paste
1 tbsp soya sauce
1 tbsp olive oil
½ tsp crushed black pepper
½ tsp red chili powder
Salt to taste
Ingredients for garnishing
1 bunch of spinach boiled
1 carrot boiled
2 to 3 finely sliced spring onions
½ cup vinegar
3 to 4 cloves of garlic
1 tsp red chili flakes
2 to 3 tbsp olive oil
Salt to taste
Method
In a cooking pot, add ½ kg chicken bones, 1 carrot, 5 to 6 cloves of garlic crushed, 1 inch piece of ginger and 3 to 4 spring onions. Also add 2
jugs of water and leave to cook for 2 to 3 hours.
Strain out chicken stock and keep aside bones and vegetables. In a mixing bowl, add 1 tsp ginger garlic paste, 1 tbsp soya sauce, ½ tsp crushed
black pepper, ½ tsp red chili powder, salt to taste and 1 tbsp olive oil.
Mix all spices and marinate 250 grams fish in the mix for half an hour. Bake fish in the pre heated oven at 200 c for 15 to 20 minutes. For
garnishing, add 8 to 10 green chilies and ½ cup vinegar to a blender jug and blend.
In a pan, add 2 to 3 tbsp olive oil and 3 to 4 cloves of garlic with chicken stock and fry. In a serving bowl, place ½ packet boiled noodles and
pour soup over it.
Now layer with a bunch of boiled spinach and then baked fish. Mix a carrot, ½ cup sautéed garlic, 1 tsp crushed black pepper, 1 tsp red chili
flakes, green chilies mix and salt to taste.
Add this on the top of the dish and garnish with spring onion and serve.
Karahi Tikka
Ingredients
Meat ½ kg
Carom seeds a pinch
Oil 1 cup
Yogurt 1 cup
Coriander leaves few leaves
Green chilies 6 to 8
Cumin seeds 1 tsp
Crushed red chili 1 tbsp
Salt to taste
Method
Cut ½ kg meat in small cubes and marinate with salt, leave it for 2 hours. Heat 1 cup oil in pan and fry marinated meat cubes till golden
brown. Now add 1 cup Yogurt, a pinch of Carom seeds, 1 tsp Cumin seeds, 1 tsp all spice powder, 1 tbsp Crushed red chili and 2 tbsp Ginger
garlic paste. Cook over low flame for 30 minutes till meat tender. Turn the flame off, garnish with Coriander leaves and 6 to 8Green chilies.
Serve hot.
Degi Yakhni Pulao
Ingredients
Meat ½ kg
Rice ½ kg
Black cardamom 2
Onion 2
Green cardamom 4
Garlic 6 cloves
Green chilies 6
Ginger 1 piece
Mint leaves 1 bunch
Yogurt 1 cup
Oil ½ cup
Black cumin seeds 1 tsp
Kewra water 1 tsp
Whole coriander 1 tbsp
Fennel seeds 1 tbsp
Method
Boil ½ kg Meat with 6 cloves of Garlic, 1 piece Ginger, 1 tbsp Whole coriander, 1 tbsp Fennel seeds, 1 tsp Black cumin seeds and 4 glass of
water. Cook till meat is tender. Now separate meat from stock. Soak ½ kg Rice. In pan heat ½ cup oil, add 2 chopped Onion, 2 Black cardamom
and 4Green cardamom. Now add boiled meat with 1 cup Yogurt and fry well. Add stock, 6 Green chilies with soaked rice. cook well, add 1
bunch Mint leaves and 1 tsp All spice powder, simmer for few minutes. Lastly add 1 tsp Kewra water and serve hot
Chicken Flatbread
Ingredients
Peanut (roasted and crushed) ½ cup
Honey 1 tbsp
...Thai chili paste 1 tbsp
Soya sauce 2 tbsp
Salt to taste
Naan 2
Ingredients for Peanut Sauce
Mozzarella Cheese 1 cup
Tomato ketchup ½ cup
Water ½ cup
Dalda Cooking Oil 1 tsp
Crushed garlic 1 tbsp
Chili sauce 4 tbsp
Honey 2 tbsp
Method
Mix together ½ roasted and crushed cup peanut, 1 tbsp Honey, 1 tbsp Thai chili paste, 2 tbsp Soya sauce and Salt to taste. Marinate ½ kg
Chicken boneless with this paste. Now cook chicken in pan for 10 minutes.
Method for Sauce
Cook together ½ cup Tomato ketchup, ½ cup Water, 1 tsp Dalda Cooking Oil, 1 tbsp Crushed garlic, 4 tbsp Chili sauce and 2 tbsp Honey.
Now on Naan spread some sauce then 1 cup spread mozzarella cheese and then chicken. Spread roasted and chopped peanut and bake on 200
degrees for 10 minutes. Serve hot.
Mayo Potato Chicken Cutlets
Ingredients
Chicken boiled 250 gm
Potatoes boiled 2
...Capsicum chopped 2
Mayonnaise ½ cup
Egg 1
Fresh bread crumbs 1 cup
Corn flour 2 tbsp
Salt ½ tsp
Black pepper powder ¼ tsp
Oil as required
Method
In a bowl mix together 2 boiled tomatoes and 250 gm boiled chicken. Now add ½ tsp salt, ¼ tsp black pepper, 2 chopped green chilies, 2 tbsp
corn flour, 2 chopped capsicum and ½ cup mayonnaise. Mix well and make small Kababs. Dip in beaten egg, coat fresh bread crumbs and
shallow fry in pan.
Madrasi Chicken Masala

Ingredients
Chicken ½ kg
Onion ground 2
Green chilies 2
...Butter 3 tbsp
Fresh coriander 2 tbsp
Vinegar 2 tbsp
Tomato puree 1 cup
Mustard seeds grinded ½ tbsp
Poppy seeds grinded 1 tbsp
Cumin seeds roasted 1 tsp
Black cardamom 2
Clove 4
Whole black pepper 1 tsp
Whole red chili 6
Salt ½ tsp
Oil 4 tbsp
Sesame seeds paste 1 tbsp
Method
Marinate chicken with 2 tsp ginger garlic paste, ½ tsp salt and 2 tbsp vinegar. Now crush together cumin seeds, whole red chilies, mustard
seeds, sesame seeds, poppy seeds, whole black pepper, cloves and black cardamom. Marinated chicken with these crushed spices. Heat 4 tbsp
oil and fry 2 ground onions till its color turn to golden brown. Now add marinated chicken and fry on high flame. When water dry add 1 cup
tomato puree and 2 green chilies. Cook on medium flame for 10 minutes and turn the flame off. Lastly add 3 tbsp butter and 2 tbsp chopped
fresh coriander.
Peshawari Tikkay
Ingredients
Meat ½ kg
Yogurt 1 cup
Fried onion 1 cup
...Crushed black pepper 1 tsp
Green chili paste 1 tbsp
Papaya paste 1 tbsp
Oil 4 tbsp
Shashlik stick as required
Salt to taste
Method
Marinate ½ kg Meat with 1 cup Yogurt, 1 cup Fried onion, 1 tsp Crushed black pepper, 1 tbsp Green chili paste, 1 tbsp Papaya paste, 1 tbsp
Ginger garlic paste and salt to taste. Leave it for 1 hour. Thread it into shashlik sticks. Heat 4 tbsp Oil in a grill pan, fry tikkas from all sides.
Serve with chutney.
Hot Chili Tomato Sauce

Ingredients
Tomatoes 250 gm
Big red chili 6
Tamarind pulp 1 cup
...Garlic 6 cloves
Vinegar ½ cup
Jaggery 50 gm
Roasted cumin 2 tsp
Salt ½ tsp
Sodium benzoate a pinch
Method
Peel 250 gm tomatoes and cut into pieces. In a pan add in 1 cup water,chopped tomatoes , 6 red chilies, 6 garlic cloves and cook. Now cool the
mixture and blend in a blender. Now put this paste in a pan, add 50 gm jaggery, ½ tsp salt, 2 tsp roasted cumin, 1 cup tamarind pulp and ½
cup vinegar. Cook till it starts boiling. Now turn the flame off, add a pinch of sodium benzoate. Cool and fill into the bottle. Hot chili sauce is
ready.
Classic Macaroni
Ingredients
Macaroni Boiled 1 packet
Chicken ½ kg
Black pepper 1 tsp
...Garlic 1 tsp
Parsley chopped 2 tbsp
Crushed red chili 1 tsp
Salt ½ tsp
Capsicum chopped 1
Cheddar cheese 1 packet
Oregano 1 tsp
Butter 100 gm
Method
Heat 100 gm butter in pan, fry 1 tsp chopped garlic, then adds ½ kg chicken and fry well. Now 1 tsp black pepper, ½ tsp salt, 1 tsp oregano
and 1 tsp crushed red chili. Cover and Cook for 10 minutes. Now add 1 packet grated cheddar cheese, also add 1 chopped capsicum and cook
for 2 minutes. Lastly add 1 packet boiled macaroni and mix well. Turn the flame off, garnish with 2 tbsp chopped parsley and serve.
Kafta Kabab
Ingredients
Mince ½ kg
Garlic 4 cloves
Salt 1 tsp
...Onion chopped 3
Parsley chopped ½ bunch
Cumin seeds ½ tsp
Ginger 1 tsp
Method
In a bowl mix together ½ kg mince, 4 cloves of Garlic, 1 tsp Salt , 3 chopped Onions, ½ bunch of parsley chopped, 1 tsp Coriander powder, ½
tsp Cumin seeds, 1 tsp All spice powder, 1 tsp Crushed red chili, 1 tsp Ginger and ½ tsp Black pepper powder. Mix well and chop again in
chopper. Soak shahslik sticks in water for 30 minutes. Make small balls from the mince mixture and thread on the shashlik sticks. Refrigerate
for 30 minutes and the fry in a grill pan or frying pan with oil.
Sabziyon ka Nawabi Salan

Ingredients
Carrot 250 gm
Cauliflower 250 gm
Fresh bean 250 gm
...Sugar 1 tbsp
Water 1 cup
Salt ½ tsp
Tomatos puree 250 gm
Onion chopped 1
Star anise 2
Cinnamon stick 1
Cumin seeds 1 tsp
Crushed red chili ½ tsp
Turmeric ½ tsp
Poppy seeds ground 4 tbsp
Green cardamom 2
Tamarind pulp ½ cup
Oil ½ cup
Method
Boil all the vegetables with 1 tbsp sugar, ½ tsp salt and 1 cup water. Heat oil in pan; add 1 tsp cumin and 1 chopped onion. Sauté , then add
250 gm tomato puree, 2 green cardamom, 4 tbsp ground poppy seeds, ½ tsp turmeric, 2 tbsp green chili paste, ½ tsp crushed red chili, 1
cinnamon stick and 2 star anise. Also add boiled vegetables. Cover and cook for 20 minutes. Lastly add ½ cup tamarind pulp.
Chilled Fruit
Ingredients
Pine apple juice 1 cup
Orange juice 1 cup
Lemon juice 2 tbsp
...Plum chopped 1 cup
Pine apple chopped 1 cup
Strawberry 1 cup
Sugar 1 cup
Water 1 cup
Method
In a bowl mix together 1 cup pineapple juice, 1 cup orange juice, 1 cup sugar, 2 tbsp lemon juice and 1 cup water. In plastic cups put chopped
plum, chopped pine apples and strawberries. Pour the mixture on top. Put the cups in the fridge and serve chilled.
Ready in a Jiffy Pulao

Ingredients
Rice ½ kg
Potatoes ½ kg
Tomato 2
...Boiled eggs 4
Green chilies 6
Yogurt 1 cup
Oil ½ cup
Spring onion 250 gm
Turmeric powder 1 tsp
Fennel seeds 1 tsp
Salt 1 tsp
Whole spices 1 tbsp
Method
Soak ½ kg rice for 2 hours. Heat ½ cup oil in pan, add 1 tbsp whole spices, fry well and add ½ kg potatoes cut into cubes. Fry well. Now add 1
cup yogurt, 2 chopped tomatoes, 1 tsp turmeric, 1 tsp fennel seeds, 2 tbsp desiccated coconut, 1 tsp salt and 2 tsp ginger garlic paste. Fry well,
now add 2 cup water, cover and cook on low flame till potatoes are tender. Now add 4 boiled eggs and soaked rice. Cook on medium flame till
water dries. Add 250 gm chopped spring onion and simmer for 10 minutes. Serve hot.
Lahori Murgh Chana
Ingredients
Chickpea (boiled) 250 gm
Chicken ½ kg
Yogurt 250 gm
...Onion chopped 250 gm
Cumin 2 tsp
Whole coriander 2 tsp
Cinnamon stick 1
Mace and nutmeg ½ tsp
Black pepper 1 tsp
Red chili powder 1 tsp
Salt 1-1/2 tsp
Fresh coriander ½ bunch
Oil ½ cup
Method
Heat ½ cup Oil in a pan, add 250 gm chopped Onion and fry well. Now take the fried onion out of pan and blend with 250 gm Yogurt. Put this
blended mixture in oil, fry well. Add ½ kg Chicken with 1 cup water, cover and cook for 10 minutes. Separately roast 2 tsp Cumin, 2 tsp
Whole coriander, 1 Cinnamon stick, ½ tsp Mace and nutmeg and 1 tsp Black pepper on a flat pan.. Grind this mixture and mix it in 1 cup
water. Also add 1 tsp red chili powder, 1 tsp Ginger garlic paste and 1-1/2 tsp Saltto the above mixture. Add this mixture in chicken and fry
well. Add in 250 gm boiled Chickpea and cook for 20 minutes on low flame. Lastly add 1 tsp all spice powder, 4 chopped Green chilies and ½
bunch Fresh coriander. Turn the flame off
Shola Biryani
Ingredients
Boiled Rice ½ kg
Chicken ½ kg
Yogurt 250 gm
...Potato 1
Carrot 1
Capsicum 1
Tomato 2
Lemon 2
Green chilies 6
Mint leaves 1 bunch
Yellow color a pinch
Boiled chickpea 1 cup
Oil ½ cup
Turmeric 1 tsp
Salt 1 tsp
All spice 1 tbsp
Coal 1
Method
Heat ½ cup oil in pan, add ½ kg chicken, 2 tsp ginger garlic paste and 1 tbsp all spice. Fry well. Now add 1 tsp turmeric, 1 tsp salt, 2 tsp red
chili powder and 2 chopped tomatoes. Cover and cook for 20 minutes. Now add 1 potato, 1 carrot, 1 capsicum, 1 cup boiled chickpea and 250
gm whipped yogurt. Now add 2 sliced lemon, 6 green chilies and 1 bunch of mint leaves. Make a layer of boiled rice on top. Sprinkle a pinch of
yellow color and simmer for 20 minutes. Lastly put a burning coal in pan, drop some oil on it, cover for 1 minute and serve.
Khandvian
Ingredients
Gram flour 2 cups
Cumin 1 tsp
...Salt ½ tsp
Garlic chopped 1 tbsp
Water 2 cups
Oil 2 tbsp
Onion ground 250 gm
Tomatoes blended 250 gm
Tamarind pulp 4 tbsp
Fenugreek seeds 1 tsp
Cumin seeds 1 tsp
Dry fenugreek leaves 1 tbsp
Green chilies according to taste
Fresh coriander as required
Oil ½ cup
Method
In a bowl mix together 2 cups Gram flour, 1 tsp Cumin, 2 tsp Crushed red chili, ½ tsp Salt, 1 tbsp chopped Garlic, ½ tsp All spice powder, 2
tbsp Oil and 2 cups Water. Pour this mixture in a greased oven proof dish and bake for 10 minutes. Now take it out of oven and cut the
Khandvian into pieces.
Method for Gravy
In a pan heat ½ cup Oil, add 1 tsp Fenugreek seeds and fry. Now add 250 gm Onion ground and fry for 5 minutes. Now add 250 gm blended
Tomatoes with 2 tsp Red chili powder, ½ tsp Turmeric powder, ½ tsp All spice powder, 1 tsp Coriander powder, 1 tsp Cumin seeds and 1 tbsp
Dry fenugreek leaves. Fry well and then add 1 glass of water. Also add Khandvian and cook for 30 minutes on low flame. Lastly add Green
chilies, Fresh coriander and 4 tbsp Tamarind pulp. Turn the flame off.
Roasted Chicken with Bombay Rice
Ingredients
Whole chicken 1
Rice 1 kg
Tomatoes chopped 2
...Curry leaves 6
Whole red chili 10
Fresh coriander 1 bunches
Lemon juice ½ cup
Oil ½ cup
Turmeric 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Saffron ½ tsp
Salt 1-1/2 tsp
Method
Marinate chicken with 1 tsp turmeric and ½ tsp salt for 4 hours. Put the marinated chicken in an oven proof dish and bake on 200 degree for
30 minutes. Now heat ½ cup oil in a pan, add 1 tsp cumin seeds and dry. Now add roasted chicken and cook well. Add in 1 tsp mustard seeds,
100 whole red chilies, 6 curry leaves, 2 chopped tomatoes, 2 tbsp desiccated coconut, 1 kg soaked rice, 1 tsp fennel seeds, ½ tsp saffron, 1 tbsp
ginger garlic paste and 2 glasses of water. Cook till water dries and rice done. Simmer for few minutes, garnish with chopped fresh coriander
leaves.
Golden Nuggets
Ingredients
Chicken Boneless ½ kg
Spring onion 2
Eggs 2
...Green chilies 4
Garlic 6 cloves
Golden bread crumbs 1 cup
Salt 1 tsp
Mustard paste 1 tbsp
Black pepper 2 tsp
Cumin seeds 2 tsp
Chinese salt ½ tsp
Dalda Cooking Oil to fry
Method
In chopper put together ½ kg boneless chicken, 2 spring onion, 4 green chilies, 2 tsp cumin seeds, ½ tsp Chinese salt and 6 garlic cloves. Now
chop the mixture well. Add 2 tsp black pepper, 1 tsp salt and 1 tbsp mustard paste. Mix well and make nuggets with the mixture. Now dip in
beaten eggs, coat golden bread crumbs and deep fry in hot Dalda Cooking oil.
Apple Coffee Cake
Ingredients
Biscuit crushed 2 cups
Brown sugar 2 cups
Butter ½ cup
...Cinnamon powder 1 tsp
Nutmeg ½ tsp
Ingredients for cake
Egg 1
Apple 2
Crushed biscuit 2 cups
Milk ½ cup
Coffee 2 tsp
Sugar 3 tbsp
Almond chopped as required
Method
In a bowl mix together 1 Egg, 2 chopped Apple, 2 cups Crushed biscuit, ½ cup Milk, 2 tsp Coffee, 3 tbsp Sugar and chopped Almond as
required. Pour this mixture in a greased oven proof dish. For filling mix together 2 cups Biscuit crushed, 2 cups Brown sugar, ½ cup Butter, 1
tsp Cinnamon powder and ½ tsp Nutmeg. Spread the filling mixture on top of biscuit base and bake in a preheated oven of 180 for 30 minute
Chicken Hara Masala Pizza
Ingredients
Flour ½ kg
Egg 1
Sugar 1 tbsp
...Yeast 1 tbsp
Salt ½ tsp
Oil 4 tbsp
Milk to knead
Water as required
Chicken boneless 300 gm
Fresh coriander chopped ½ bunches
Black pepper 1 tsp
Mustard pate 1 tsp
Vinegar 1 tbsp
Oil 1 tbsp
Salt ½ tsp
Capsicum chopped 1
Cheddar cheese 1 packet
Olives chopped 12
Pizza sauce ½ cup
Cream ½ cup
Method
Add 1 tbsp sugar and 1 tbsp yeast in lukewarm water for 20 minutes. Mix together ½ kg flour, 1 egg, ½ tsp salt, 4 tbsp oil, yeast mixture and
knead to dough with milk as required. Leave it for 20 minutes.
Method for Filling
Marinate 300 gm boneless chicken cubes with 2 tbsp green chilies paste, 1 tbsp vinegar, ½ tsp salt, 1 tsp black pepper, ½ bunch coriander
leaves, 1 tsp mustard paste, 1 tsp ginger garlic paste and 1 tbsp oil. Heat pan and cook marinated chicken till tender. Roll the dough, spread ½
cup pizza sauce. Now pour ½ cup cream and the put chicken cubes on top. Spread 1 packet grated cheese. Top with 12 chopped olives and 1
sliced capsicum. Bake in a pre heated oven of 180 degrees for 25 minutes. Chicken Hara Masala pizza is ready to serve.
Stuffed Potato Jackets
Ingredients
Egg boiled 1
Onion 1
Potatoes 2
...Nutmeg a pinch
Grated cheese 1 cup
Fish 100 gm
Mustard paste 1 tsp
Black pepper 1 tsp
Parsley 1 tbsp
Tomato ketchup 1 tbsp
Salt ½ tsp
Butter 2 tbsp
Milk 2 tbsp
Method
Boil two potatoes, cut each into two pieces, take out some of its part from its centre using a spoon. Now Cut 100 gm fish into small pieces and
fry well. In bowl mix together fried fish, 2 tbsp milk, 2 tbsp butter, 1 tsp black pepper, ½ tsp salt, a pinch of nutmeg, 1 tsp mustard paste, 1
onion and 1 boiled egg. Spread this mixture on boiled potatoes, top with 1 cup grated cheese and 1 tbsp tomato ketchup, lastly bake in
preheated oven of 200 degrees.
Sandesh
Ingredients
Cheese 400 gm
Almond chopped 10
Pistachio chopped 10
...Milk ½ cup
Castor sugar ½ cup
Saffron ½ tsp
Silver foil for garnishing
Method
Cook ½ cup milk with ½ tsp saffron, when it starts boiling turn the flame off. Add 400 gm cheese and mix well. Put this mixture in serving
dish, add 10 chopped almonds, 10 chopped pistachio and ½ tsp cardamom powder. Mix well using hands and make small balls. Press one side
with thumb, garnish with silver foil and serve.
Pista Barfi
Ingredients
Khoya ½ kg
Castor sugar 250 gm
Green food color a pinch
...Pistachio chopped 1 cup
Roasted flour ½ cup
Pistachio chopped 50 gm
Kewra water 1 tbsp
Silver foil for garnishing
Method
In a pan, Cook ½ kg Khoya on low flame. Add in 250 gm castor sugar, 1 cup chopped pistachio, a pinch of green food color, ½ tsp cardamom
powder, 1 tbsp kewra water and ½ cup roasted flour. Mix well and spread in dish. Leave it to cool, and then cut into pieces, garnish with 50
gm chopped pistachio and silver foil.
Coconut Dilpasand
Ingredients
Desiccated coconut 250 gm
Khoya 250 gm
Yellow food color a pinch
...Pink food color a pinch
Green food color a pinch
Cardamom powder 2
Almond 10
Sugar 1 cup
Dalda Cooking oil 1 tsp
Rose water 1 tbsp
Lemon juice 2 tbsp
Method
In a pan, put together 1 cup sugar, 2 powder cardamom, 2 tbsp lemon juice and 2 tbsp water. Cook well till sugar melts. Now take it out of
flame, add 250 gm desiccated coconut, 250 gm khoya and mix well using hands. Divide the mixture into three parts, in one part add a pinch
of yellow food color, in 2nd part a pinch of pink food color and in the last part add a pinch of green food color. Press well and then cut into
pieces using cutter or knife. Cool and top with almonds.
Classic Sheer Khurma
Ingredients
Milk 1 liter
Cream 1 cup
Condensed milk 1 cup
...Tapioca boiled 1 cup
Mix dry fruit 1 cup
Vermicelli ½ cup
Sugar ½ cup
Butter 1 tbsp
Saffron ½ tsp
Method
Boil 1 liter milk in pan, in other pan heat 1 tbsp butter and fry ½ cup crushed vermicelli. Then add 1 cup mix dry fruit and fry well. Put the
fried vermicelli and dry fruit in boiling milk, cook for 10 minutes. Now add 1 cup sugar and 1 cup boiled tapioca. Cook till sugar dissolves and
then turn the flame off. Lastly add 1 cup cream, 1 cup condensed milk, ¼ tsp cardamom powder and ½ tsp saffron. Mix well and serve.
Karahi brianiNazir Ingredients
Rice boiled ½ kg
Chicken ½ kg
Tomatoes ½ kg
Red chili powder 1 tbsp
...Turmeric 1 tsp
Salt 1 tsp
Bay leaves 2
Green cardamom 6
Dried plum 50 gm
Green chilies 6
Mint leaves 1 bunch
Ginger juliennes 2 tbsp
Lemon 2
Fried onion ½ cup
Dalda Cooking oil ½ cup
Method
Heat ½ cup Dalda cooking oil and fry ½ kg chicken till its color turn to golden brown. Now ad ½ kg Tomatoes, 1 tbsp Red chili powder, 1 tsp
Turmeric, 1 tsp Coriander powder, 1 tsp Salt, 1 tsp Black cumin seeds, 1 tsp Whole black pepper, 2 Bay leaves, 6 Green cardamoms, 50 gm
Dried plum and 1 tbsp Ginger garlic paste, fry well on high flame. Now add juice of 2 lemons, 6 Green chilies, 1 bunch of Mint leaves and 2
tbsp Ginger juliennes. Top with boiled rice. Spread ½ cup fried onion on top and simmer for 20 minutes. Serve hot.
Reshmi kabab
Reshmi Kabab
Ingredients
Spring onion 250 gm
Egg 1
...Green chilies 10
Cream ½ cup
White pepper 1 tsp
Salt 1 tsp
Raw papaya 1 tbsp
Black pepper powder 2 tsp
Cumin powder 2 tsp
Dalda cooking oil for frying
Method
Mix together ½ kg chicken, 250 gm chopped spring onion, 10 chopped green chilies and 2 tsp cumin powder. Chop this mixture in chopper.
Now add 2 tsp black pepper powder, 1 tsp salt, 1 tsp white pepper, ½ cup cream, 1 egg, 1 tbsp ginger garlic paste, 1 tbsp raw papaya, ½ tsp
cardamom powder and 1 tsp all spice powder. Leave it for ½ hour. Now make Kabab, thread into sticks and roast on burning coal or fry in hot
oil.darbari chicken
Ingredients
Chicken ½ kg
Yogurt 1 kg
Milk ½ cup
Onion (grinded) 250 gm
...Salt ½ tsp
Ginger garlic paste ½ tsp
Cumin 1 tbsp
Dry fenugreek leaves 1 tbsp
Almond (chopped) 50 gm
Cream ½ cup
Ginger Julian’s 1 tbsp
Fresh coriander for garnishing
Green chilies for garnishing
Oil ½ cup
Method
In a pan, heat oil and add ginger garlic paste along with chicken. Fry well. Add in grinded onion, crushed red chili, turmeric, salt, cumin, and
dry fenugreek leaves. Cook for 15 minutes on low flame and then turn the flame high, fry well. Now add in milk, cream, almond, and cook for
10 minutes more. Take out in a serving dish, garnish with fresh coriander and green chilies.
Lamington
Lamington
Ingredients for sponge cake

3 Eggs
1/2 cup Castor sugar
1/4 cup Corn flour
1 tsp Baking powder
15 gm Butter
3 tbsp Hot water
3/4 cup White flour
Ingredients for chocolate icing
1/2 kg Icing sugar
1/3 cup Cocoa powder
15 gm Butter
1/2 cup Milk
Method
Melt the butter in a pan of boiling water. In the meantime beat the eggs until fluffy. Gradually beat in the sugar until the mixture thickens and
the sugar completely dissolves .Then gradually beat in the white flour. Then add the baking powder. Quickly fold in the melted butter and hot
water in the mixture.Pour the batter in a greased baking tray. Bake in a pre heated oven at 350F for 30 minutes.
To make the icing, In a double boiler sift the icing sugar and cocoa powder. Add 15g softened butter , 1/2cup milk and stir with a wooden
spoon, mixing thoroughly. Continue stirring until the icing sugar coats the back of the spoon.
For assembling, Cut the cake into squares. Hold each piece of cake with a fork then dip it into the icing.Hold for two minutes to drain off the
excess chocolate. Then coat each piece in coconut powder. Leave the cake pieces to dry off.
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Noodles with Chicken Balls
Noodles with Chicken Balls
Ingredients
250 gm Mince chicken
1 tsp Mustard paste
1 tsp Ginger and garlic paste
1 tbsp Finely chopped onions
1 Egg
1 cup Tomato puree
1/2 ltr Oil
1cup Macaroni
1 Spring onions
1/2 tsp Red chili powder
Method
Take 250g of minced chicken and marinate with salt, pepper, ginger garlic paste, mustard paste ,chopped onion and an egg. Mix the contents
well.In the meantime boil the macaroni.
Shape the chicken into small balls and deep fry till they turn golden brown.Heat 2tbsp oil in a wok. Sauté the finely chopped onions. Then add
the tomato puree, red chili powder salt and pepper.
Stir fry for 2-3 minutes then add the boiled macaroni followed by the chicken balls. Stir gently.Garnish with chopped spring onions and serve.
Tandoori Boti
Tandoori Boti
Ingredients
1/2 kg Beef or mutton
Salt to taste
1 tsp Ginger and garlic paste
1/2 cup Plain yogurt
1/2 tsp Turmeric
1/2 tsp Red chili powder
1/2 tsp Crushed red chili
1/2 tsp All spice powder
1/2 tsp Crushed cumin seeds
1/2 tsp Crushed coriander seeds
Nutmeg a pinch
Saffaron a pinch
2 Lemon juice
1 tbsp Papaya paste
1 tbsp Oil
Method
To prepare the marinade mix together the salt, ginger garlic paste, papaya paste, crushed black pepper, plain yogurt, turmeric ,red chili
powder, crushed red chili, all spice powder ,crushed cumin seeds, crushed coriander seeds nut meg, lemon juice, saffaron and oil.
Marinate the beef /mutton with the prepared marinade for 4-5 hours.Preheat the oven at 150C or 350F.Place the marinated meat onto a
baking tray and bake for 20-20 minutes.When soft and tender, remove the baking tray .Serve the tandoori boti with salad.
Masala Steaks
Masala Steaks
Ingredients
1/2 kg Beef Steaks
2 tbsp Ginger and garlic paste
1 tbsp Mustard paste
10 Black pepper corn
2 Bay leaf
2 Cinnamon stick
2 Big cardamom
1/2 tsp Whole cumin seeds
1/2 tsp Coriander powder
1/2 tsp All spice powder
3 Clove
2 Onion
3 Tomato
3 Green chili
1/2 bunch Green coriander leaves
1/2 cup Oil
Method
Hammer the beef fillets with a meat mallet. Marinate with salt, pepper, ginger garlic paste, mustard paste and 1tsp oil.To prepare the masala,
take a medium sized skillet, heat 1/2cup oil. Fry the chopped onions, then add ginger garlic paste. Stir for 2-3 minutes.
Add the black pepper, bay leaves, cinnamon sticks, big cardamom, cumin seeds, coriander powder, garam masala powder and cloves, Stir fry
for 3-4 minutes.
Add the chopped tomatoes and chopped green chilies. Cook till a masala of uniform consistency is reached.
Fry the steaks 3 minutes on each side and place them in the masala.Serve in a deep platter and garnish with chopped coriander leaves, julienne
cut ginger and green chilies.Serve with hot Naan.
Baked devilled potatoes
Baked devilled potatoes
Ingredients
½ kg Potato
Salt & pepper as required
1 tsp Red chili powder
1 tsp Red chili crushed
2 tbsp Ginger garlic paste
½ tsp Coriander crushed
½ tsp Cumin crushed
¼ cup Tamarind pulp
2 Onion chopped
2 Green chili
1 Tomato
2 tbsp Oil
½ bunch Green coriander
Method
Peel the ½ kg potatoes, cut them in four pieces equally and soak them in salty water. In a mixing bowl mix 1 tsp of red chili powder, 1 tsp of
red chili crushed, 2 tbsp of ginger garlic paste, ½ tsp of crushed coriander seed, ½ tsp of cumin crushed, ¼ cup of tamarind pulp, 1 finely
chopped onion, 1 chopped tomato, 2 green chilies chopped, 2 tbsp oil, salt and pepper.
Then add potato in batter and mix it till all potato coats. In a baking pan, grease the surface and put potato in it and bake it on preheated oven
on 150 c for 20 minutes. Now take it out, sprinkle coriander from top and serve it.
Vegetable pizza
1. Vegetable pizza
Ingredients For pizza dough
1 cup White flour
Salt pinch
1 tbsp Yeast
1 tsp Sugar
1 tsp Oil
Luke warm water as required
Method
Take a bowl, put 1 cup flour, add pinch of salt, 1 tbsp yeast, 1 tsp sugar, 1 tsp oil and lukewarm as required. Mix it till its combine and leave it
for rest so the dough get rise.
2. Pizza sauce
Ingredients
½ kg Fresh red tomato
Salt & pepper as required
Oregano pinch
1 tbsp Garlic chopped
1 tbsp Oil
Method
Take ½ kg tomato, peel them and mash them with hand. Take a medium cooking pan and heat 1 tbsp of oil and add 1 tbsp chopped garlic.
Now add put mashed tomato and sauté it. Now put salt and pepper. In the end sprinkle the oregano form top and cook till it become thick
sauce.
3. For topping
Ingredients
1 Onion chopped
1 Capsicum
½ cup Sweet corn
1 Potato grated
1 tbsp Oil
1 pinch Salt & pepper
1 cup Cheddar & mozzarella
½ tsp Garlic chopped
½ cup Can mushroom
Method
In a frying pan heat 1 tbsp oil and put ½ tsp of garlic chopped, 1 onion chopped, 1 capsicum cubes, ½ cup sweet corn, mushrooms, 1 potato
grated, salt and pepper to taste. Stir fry them for 1 to 2 minutes and keep a side.
For pizza preparation: Roll the pizza dough according to the size of the pizza pan, now put the dough on pan and spread pizza sauce on top of
dough then spread a layer of pizza topping on it and grate cheese all over it. Then put the remaining sliced mushroom, capsicum cube with
crushed red chili and pinch oregano. Now put pizza in oven for baking on 180c till pizza dough rise and cooked.
Baked Macaroni with spicy vegetable and tomato sauce
Baked Macaroni with spicy vegetable and tomato sauce
Ingredients
1 cup Macaroni
Salt & pepper to taste
½ tsp Red chili powder
½ tsp Crushed red chili
¼ tbsp Oregano
1 tbsp Worchester shire sauce
1 cup Fresh tomato puree
1 Capsicum
1 Onion
1 tbsp Garlic chopped
2 Green chili chopped
½ bunch Green coriander chopped
½ cup Cheddar cheese grated
2 tbsp Oil
1 Carrot
1 cup Cauliflower
Method
Boil 1 cup macaroni in boiling water. Peel tomatoes and mash it with hand. Now chop onion, cut capsicum and carrot in small cubes. In a pan
heat 2 tbsp oil and put 1 tbsp chopped garlic, onion and sauté it for couple of minutes.
Then add carrot, capsicum, cauliflower, tomato puree, chopped green chilies, red chili crushed, Red chili powder, Pinch of oregano, salt,
pepper and Worcester shire sauce. Now stir it and mix it well. Now add boiled macaroni in to vegetables and mix it.
Now take a deep baking glass dish, put the macaroni mixture in it, and sprinkle cheddar cheese from top with crushed red chili crushed and
oregano and bake it in oven on 150 c for 10 minutes.
Tomato Kutt
Tomato Kutt
Ingredients
1 kg Fresh tomatoes
Salt to taste
1 tsp Black pepper crushed
1 tsp Crushed red chili
¼ tsp Mustard seeds
¼ tsp Fenugreek seeds
2 Curry leaves
3-5 Green chili
½ tsp Cumin seeds
½ tsp Coriander powder
½ tsp Whole black pepper
3 Whole clove
½ cup White vinegar
½ tsp Oil
½ bunch Green coriander leaves
3-5 Whole red chilies
1 Onion
1 tsp Turmeric
Method
Take 1 kg tomatoes, peel them, and mash them with hand. Take a medium size of cooking pot, put on the fire, add ½ cup oil, once the oil is
heated, add 1 tbsp of ginger garlic paste, add 1 medium onion finely chopped.
Stir it for couple of minutes and add 2 curry leaves, ½ tsp of cumin seeds, ¼ mustard seeds, ¼ fenugreek seeds, ½ tsp of whole black pepper, 3
whole clove, 3 whole red chilies, mashed tomato puree, add ½ tsp of black pepper, 1 tsp of red chili powder, 1 tsp of crushed red chili, 1 tsp of
turmeric, ½ tsp of coriander leaves, ½ cup of white vinegar and salt to taste.
Mix the curry leaves properly, let it cook on medium flame till all the ingredients is cooked and till the water is dried. Remove it from the fire.
Serve it in a deep platter bowl and garnish it with green coriander leaves.
Kareela fry
Kareela fry
Ingredients
250 gm Bitter cod
Salt to taste
1 tsp Turmeric
1 tsp Ginger garlic paste
Oil for frying
200 gm Onion
1 Lemon
½ bunch Green coriander leaves
Chat masala to taste
Method
Take young bitter cod and cut them in thin slices with the seeds. Rub with Turmeric 1 tsp, Red chili powder 1 tsp and salt to taste, leave it for a
while. Make thin slices of 200 gm of onions, fry them till they get golden brown and crispy.
Deep fry the marinated bitter cod till they get golden brown and crispy. Now mix the crispy onion to the fried crispy bitter cod, gently. Serve
into a deep platter, sprinkle lemon juice, chat masala and chopped green coriander leaves.
Baghari khichri
Baghari khichri
Ingredients
1 cup Rice basmati
¼ cup Yellow lentil
Salt to taste
10 Whole black pepper
2 Cinnamon stick
3 Whole clove
1-2 Bay leaves
½ tsp White cumin seeds
½ tsp Turmeric powder
3 Whole red chili
2 Whole green chili
1 Tomato
½ cup Brown onion
1 Onion
Green coriander leaves ½ bunch
½ cup Ghee
Method
Soak 1 cup of rice and ¼ cup of green gram for ½ hour. Take a medium size of cooking pot, put on the fire and add ¼ cup of ghee, let the ghee
melt. Put 1 onion slices, 1 tbsp of ginger garlic paste, stir it. add cumin seeds ½ tsp, 1 whole black pepper, 2 cinnamon stick, 3 whole cloves, 1-
2 bay leaves, 3 whole red chilies, stir them.
Add 1 medium tomato slice, 2 whole green chilies. Now put the soaked rice and yellow lentil into the pot, add ½ tsp turmeric powder, stir it
gently for couple of minutes, add water as required to cook. Cook it till water is dried and rice is cooked. Remove it from fire, serve it on a
platter, with pickle, raita and papa Dom.
Chinese beef steaks with sauté vegetables
Chinese beef steaks with sauté vegetables
Ingredients
250 gm Beef undercut
½ cup Soya sauce
1 tsp Mustard paste
100 gm Cauliflower
1 Carrot
100 gm White cabbage
2 tbsp Oil
Method
Clean the beef undercut beef, remove the fat from the meat, cut into 1 inch round shapes and hammer with a beef mallet. To prepare the
marinade, mix together ½ cup Soya sauce, 1 tsp of ginger garlic paste, 1 tsp of mustard seeds, 1 tbsp of oil ,salt & pepper .
Then add beef steaks into the mixture and leave it for 15 to 20 minutes. Dice the cauliflower and carrots, julienne cut the cabbage and place
the vegetables in salty cold water.
Grease a wok or a frying pan, on a high flame add the marinated beef steaks, one by one turn them after couple of minutes, remove when soft
and tender.
In a separate pan or wok stir fry the cauliflower, carrot and cabbage on a high flame for a couple of minutes. Season with salt and pepper
.Remove and serve with the beef steaks.
Chicken orange with steamed rice
Chicken orange with steamed rice
Ingredients
250gm Chicken meat boneless (breast piece)
1 tsp Mustard paste
1 tsp Soya sauce
Sesame oil few drops
1 cup Orange juice
1 tsp Corn flour
1 tbsp Oil
½ tsp Red chili flakes
1 Onion
½ Carrot
1 Spring onion
Method
On a chopping board dice the chicken . Marinate the chicken with 1 tsp of Soya sauce, 1 tsp of mustard paste, 1 tsp of ginger garlic paste red
chili flakes, few drops of sesame oil and leave it for 10 to 12 minutes.
Dice the onions ,carrots and chop the spring onion. Heat 1tbsp of oil in a wok, on a high flame. Add the marinated chicken, stir it gently.
Then add 1 cup of orange juice, when the mixture starts to boil add the corn flour, onion, carrots and spring onion. Stir it gently. Dish out,
sprinkle chopped spring onions on top and serve with steamed rice.
Schezwan fried chicken breast
Schezwan fried chicken breast
Ingredients
400 gm Chicken breast boneless (2 pieces)
1 tbsp Soya sauce
2 Egg
200 gm Bread crumbs
¼ cup Corn flour
Oil for frying
Method
Take400 grams of boneless chicken breast and cut into 2 pieces. Make slits on the chicken with a sharp knife. Marinate with salt & pepper, 1
tsp ginger garlic paste and 1 tbsp of Soya sauce and leave for 12 to 15 minutes. Beat 2 eggs in a bowl.
Take 200 gm of bread crumbs on a flat plate or a tray and mix it with ¼ cup of corn flour. Dip the chicken pieces in the egg and fold them
onto the crunch.
Leave for a couple of minutes to dry. Heat oil in a hot wok, put the marinated crunched chicken into oil and fry till it gets golden brown and
cut into thick slices. Schezwan fried chicken t is ready to serve.
Chicken soya with steamed rice
Chicken soya with steamed rice
Ingredients
1 kg Chicken with the skin (4 pieces)
½ liter Soya sauce
1 tsp Mustard seeds
2-3 Cinnamon sticks
2 Bay leaves
1 tbsp Black pepper whole
1 tbsp Brown sugar
1 cup Basmati rice
White pepper to taste
Salt to taste
Oil for frying
Method
Take 1 kg chicken and, cut into 1x4 pieces. Drizzle 1tbsp of oil on the sides of a hot wok. Add , 1 tbsp of ginger garlic paste, ½ tbsp of Soya
sauce, 1 tsp of mustard seeds, 1 tbsp of brown sugar, 2-3 cinnamon sticks, 2 bay leaves, 1 tbsp of black pepper, few drops of sesame oil and salt
& pepper to taste. Stir and cook till the sauce begins to boil
In a separate hot wok drizzle ½ tbsp of oil .Add the chicken and brown for 4-5 minutes.Serve the chicken in a platter
Chicken chow mien in Cantonese style

Chicken chow mien in Cantonese style
Ingredients
1 packet Egg noodles
200 gm Chicken meat boneless
1 cup Soya sauce
2 shallots Spring onion
2 Carrots
100 gm White cabbage
100 gm Capsicum
¼ cup Oil
Method
Boil 1 packet of egg noodles. Julienne cut 200gm of boneless chicken. Marinate it with ½ tsp of ginger garlic paste, 1 tsp of Soya sauce and 1
pinch of salt and leave it for 10-15 minutes. Julienne cut the carrots, white cabbage and capsicum.
Heat 1tbsp oil in a wok on a high flame. Put 1 tsp of ginger garlic paste, fry for 1-2 minutes. Add 200 g of the marinated chicken, stir fry and
add the cut vegetables.
Toss the vegetables then add the rest of the Soya sauce and a few drops of sesame oil. Keep stirring and season with salt & pepper.. Turn the
flame off.
Place the egg noodles in a serving water and top with the prepared chicken.. Chicken chow mien in Cantonese style is ready.
Steak Sandwich
Steak Sandwich
Ingredients
70 gm Beef steaks
1/2 tsp Mustard paste
1/2 tsp Garlic paste
1/2 tsp Worcestershire sauce
1 tbsp Oil
3 Bread slice toasted
1 tbsp Mayonnaise sauce
Onion sliced as required
2 Tomato sliced
2 Cucumber sliced
Lettuce leaves as required
Method
Take thin slice of under cut beef 02 nos each x 70 gm, hammer it slightly, marinade with garlic paste, ½ tea spoon Worcestershire sauce, oil &
salt & pepper to taste. Leave it for 10 minutes.
Take 03 nos toasted slice, spread mayonnaise sauce on it. Chop the lettuce leaves.Take a frying pan, put on the fire to heated, put the marinated
beef steaks on the hot frying pan to grill, grill it from both side, till it is cooked soft & tender, and remove it from the frying pan.
Now place the one cooked steak on the first slice, put some onion slice, sprinkle pinch of salt & pepper, cover with the second slice, place the
second steak, 02 nos tomato, 02 nos cucumber slice, cover with third slice, cut the sides & cut from the middle. Serve with French fries &
coleslaw.
Grilled Chicken Sandwich

Grilled Chicken Sandwich
Ingredients
100 gm Grilled chicken
1 tbsp Mayonnaise sauce
50 gm Lettuce leaves
2 Cucumber
2 Tomato
3 Toasted bread slices
Method
Take 03 nos toasted slice, spread mayonnaise sauce on them equally.Chop the 50 gm lettuce leaves, place the toasted bread slice on the
chopping board one by one, put the chopped lettuce leaves on them equally
Now slice the 100 gm grilled chicken, put ½ of the portion on two slice, sprinkle pinch of salt & pepper.
Put the second slice on top of first slice, put 02 slice of cucumber & 02 slice tomato, cover with the third slice from top, cut sides from from
sides & then cut from middle.
Serve with French fries & coleslaw.
Weight Losing platter

Weight Losing platter
Ingredients
1/2 portion Grape fruit
1 Egg boiled
1 Tomato
1 Cucumber
50 gm Lettuce or Ice berg
50 gm Cottage cheese
½ cup Plain yoghurt
250 gm Roasted chicken
1 cup Green tea unsweetened
2 nos Brown bread slices
Method
Peel ½ grape fruit, take out the wedges, Boil 01 no egg, and remove the shell. Cut 01 no tomato into wedges, peel 01 no cucumber, cut into
01inch cube shape, .50 gm lettuce into small pieces, 50 gm cottage cheese cut into 01 inch cubes, take ½ cup plain yoghurt, cut Julian shape
qtr piece of roast , place them on a platter.
Serve with 02 slices of brown bread toasted & 01 cup of hot green tea or iced tea.
Tuna Salad
Tuna Salad
Ingredients
1 Tuna fish caned
1 Onion chopped
1 Cucumber
1 Tomato
1 Green chili
100 gm Lettuce or Iced berg
1 Capsicum
1 tbsp Olive oil
1 Lemon juice
Method
Take tuna fish 01 can, put into the strainer to strain the oil out of it.Take a bowl, put strain tuna fish meat into the bow, chopped 01 no onion
into small cubes, peel 01 no cucumber into small cubes.
Take 01 no medium tomato, remove the pulp from the tomato, cut into small cubes, cut 01 no green chili into small pieces, cut 01 no capsicum
into small cubes, the seed from it, add 01 tea spoon olive oil, salt & pepper as taste & 01 no lemon juice, mix the all to gather gently with
spoon.Serve it on a platter with garlic toast.
Sugar Free Cream Caramel

Ingredients
6 Egg white
1/2 liter Milk
1/2 cup Sweeteners
Method
Take bowl, take 06 nos egg, separate the white part from the eggs, add ½ liter milk, ½ cup sweetener, beat well with whisk, un till the it get
properly mix.
Take a mould, sprinkle some sweetener init, put on the fire to get melt, remove it from the fire, let it get cool, pour the egg mixer in it, cover it
from aluminum foil from top, take a baking pan about 01 inch deep, put water in it.
Put the filled mould into the water, bake it at pre- oven 180c, for 10 to 12 minutes. Remove it from the oven, let it get cool, then refrigerate it
fro further cooling.Serve it chilled.
Lamington
Lamington

3 Eggs
1/2 cup Castor sugar
1/4 cup Corn flour
1 tsp Baking powder
15 gm Butter
3 tbsp Hot water
3/4 cup White flour
1/2 kg Icing sugar
1/3 cup Cocoa powder
15 gm Butter
1/2 cup Milk
Method
Melt the butter in a pan of boiling water. In the meantime beat the eggs until fluffy. Gradually beat in the sugar until the mixture thickens and
the sugar completely dissolves .Then gradually beat in the white flour. Then add the baking powder. Quickly fold in the melted butter and hot
water in the mixture.Pour the batter in a greased baking tray. Bake in a pre heated oven at 350F for 30 minutes.
To make the icing, In a double boiler sift the icing sugar and cocoa powder. Add 15g softened butter , 1/2cup milk and stir with a wooden
spoon, mixing thoroughly. Continue stirring until the icing sugar coats the back of the spoon.
For assembling, Cut the cake into squares. Hold each piece of cake with a fork then dip it into the icing.Hold for two minutes to drain off the
excess chocolate. Then coat each piece in coconut powder. Leave the cake pieces to dry off.
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Baked Alaska
Baked Alaska
Ingredients
1 liter Ice cream
Cream of tartar a pinch
2 Eggs
2 ounces Sugar
2 ounces Flour
2 ounces Icing sugar
2 or 3 Egg whites
½ cup Pineapple chopped
½ tsp Vanilla essence
Pineapple syrup as required
Method
Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped
pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake.
Put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites
all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately.
Pena Colada Moose

Pena Colada Moose
Ingredients
2 Eggs separated
1 cup Pineapple crushed
1 cup Fresh cream whipped
¼ cup Pineapple syrup
3 ounces Caster sugar
1 tbsp Gelatin heaped
¼ tsp Pineapple essence
2 tbsp Coconut milk
2 tbsp Desiccated coconut
Method
swirl, pineapple cubes and chee
Banoffee Pie
Banoffee Pie
Ingredients for Base
1 packet Digestive Biscuit
4 ounces Butter (melted)
6 ounces Butter
6 ounces Castor Sugar
1 tin Condensed Milk
3 Banana
Fresh Cream as required
Chocolate Sauce for garnish
Method for Base
In a bowl, mix together 1 packet crushed digestive biscuit and 4 ounces melted butter. Now put this mixture in a pie plate and make Base. Chill
till firm.
Method for Filling, In a pan, heat 6 ounces butter, add 6 ounces caster sugar and cook till sugar melts. Now add 1 tin condensed milk and cook
till it starts boiling. Pour this mixture on prepared base.
Freeze for 30 minutes till firm. Now cut 3 bananas in diagonal slices. Garnish banoffee pie with banana slices. Now beat fresh cream and pour
in star nozzle piping bad.
Garnish pie with cream, decorate with rectangular chocolate pieces. Spread some chocolate sauce and serve.
Biscuit Trifle
Biscuit Trifle
Ingredients
1 packet Round bisects
1 packet National strawberry jelly
1 packet National Banana jelly
1 packet Tetra pack cream for topping
1 tin Pine apple
3 tbsp Flaked almonds
Ingredients for vanilla cream
2 Egg yolks
4 cups Milk
½ cup Cream
½ tsp Vanilla
8 tbsp Sugar
3 tbsp Corn flour heaped
Method
Make vanilla cream by heating 4 cups milk. In a bowl whisk 2 egg yolks, 8 tbsp sugar, 3 tbsp corn flour, and ½ cup cold milk, remove milk
from fire and add the yolk mixture, stirring continuously, put it back on flame and cook stirring till thick, remove and cool completely, add ½
tsp vanilla essence and ½ cup cream. Dissolve strawberry jelly in 1 cup of water set till firm; dissolve banana jelly in 1 cup of water set till
firm.
To assemble, In a rectangular dish arrange a layer of biscuit then pineapple, strawberry and banana jelly cut into cubes, vanilla cream, repeat
layer, decorate top with fresh cream, toasted flaked almonds, jelly cubes, serve chilled.
Lemon Sour Cream Delight

Lemon Sour Cream Delight
Ingredients
1 tin Condensed milk
1 cup Pineapple chunks
1 cup Fruit cock tail
1 packet National lemon or pineapple jelly
8 ounces Yogurt
8 ounces Fresh cream
½ cup Colored vermicelli boiled
Method
In a medium bowl beat 8 ounces yogurt, 1 tin condensed milk and 8 ounces fresh cream well, mix in 1 packet pineapple jelly with 1 cup
pineapple chunks, 1 cup fruit cock tail, ½ cup colored boiled vermicelli, mix all well and serve chilled.
Black Forest Trifle
Black Forest Trifle
Ingredients for Sponge

2 Eggs
1 cup Flour
½ cup Milk
½ cup Sugar
1 tsp Baking powder
8 tbsp Butter
1-1/2 tbsp Cocoa powder
1 cup Pineapple
1 cup Peach
1 cup Cherries
400 gm Cream
100 gm Chocolate
4 tbsp Sugar
Method
Beat together 2 eggs, 1 cup flour, ½ cup milk, ½ cup castor sugar, 1 tsp baking powder, ½ tsp vanilla essence, 8 tbsp butter and 1-1/2 tbsp
cocoa powder. Now bake it in a microwave oven for 8 minutes. Then cool and cut into pieces.
Method for Filling, Beat 400 gm cream with 4 tbsp castor sugar; pour some of the cream on top of sponge. Now spread peaches, again pour
cream on top and now put 100 gm chocolate on it. Lastly garnish with 1 cup pine apple and 1 cup cherries. Serve chilled.
Orange Marmalade Pudding

Orange Marmalade Pudding
Ingredients
2 Eggs
6 slices Bread
1 packet Cream
2 cup Milk
50 gm Butter
50 gm Dry fruits
2 tbsp Orange juice
4 tbsp Marmalade
½ cup Sugar
Ingredients for Marmalade Sauce
Food color a pinch
½ cup Marmalade
1 tsp Corn flour
2 tbsp Orange juice
2 tbsp Lemon juice
Method
Spread 50 gm butter and 4 tbsp marmalade on 6 bread slices. Now cut each slice into triangular shape. Put bread in a baking dish, spread dry
fruits on top.
In other bowl beat together 2 cups milk, ½ cup sugar, 1 packet cream and 2 eggs. Pour this mixture on top of bread slices. Bake in a preheated
oven of 180 degrees for 30 minutes.
Method for Marmalade Sauce, In a pan, put together ½ cup marmalade, 1 tsp corn flour, 2 tbsp orange juice, 2 tbsp lemon juice and a pinch of
food color. Cook till sauce thickens. Spread on top of prepared pudding and serve.
Chocolate Espresso Pots

Chocolate Espresso Pots
Ingredients
6 ounces Cooking Chocolate
1-1/2 cup Cream
2/3 cup Milk
2 tsp Coffee powder
6 Egg yolk
2 tbsp Sugar
Salt a pinch
Method
Preheat oven on 150 degree centigrade. Cook chocolate in double boiler till melt.In a sauce pan cook 1-1/2 cup cream, 2/3 cup milk, 2 tsp
coffee powder and a pinch of salt. Cook till mixture start boiling. Stir continuously. Now mix this mixture with chocolate. Beat well till mixture
smooth.
In other bowl beat 6 egg yolks with 2 tbsp sugar and a pinch of salt. Add chocolate mixture and beat well. Now leave it to cool.
Pour this mixture in dessert bowl, seal with a foil, prick the foil with fork. Fill the oven proof tray with water and put dessert bowl in it. Put the
tray in oven for 30 to 35 minute. Chill for 3 hours and serve till firm.

Ingredients
6 Egg white
1/2 liter Milk
1/2 cup Sweeteners
Method
Take bowl, take 06 nos egg, separate the white part from the eggs, add ½ liter milk, ½ cup sweetener, beat well with whisk, un till the it get
properly mix.
Take a mould, sprinkle some sweetener init, put on the fire to get melt, remove it from the fire, let it get cool, pour the egg mixer in it, cover it
from aluminum foil from top, take a baking pan about 01 inch deep, put water in it.
Put the filled mould into the water, bake it at pre- oven 180c, for 10 to 12 minutes. Remove it from the oven, let it get cool, then refrigerate it
fro further cooling.Serve it chilled.
Apricot Dessert
Apricot Dessert
Ingredients
½ kg dried apricots
2 packets of fresh cream
15 to 20 finely sliced almonds
Method
Wash ½ kg dried apricots and boil. When apricots are tender, let them cool and deseed and crush them. Then chill crushed apricots
thoroughly.
Add 2 packets of whipped fresh cream and 15 to 20 almonds and mix. Apricot Dessert is ready to serve.
Fruit Dessert
Fruit Dessert
Ingredients
1 Cake sponge
1 tin Mix fruit cocktail
1 packet Jelly
½ liter Ice cream
½ liter Cream
½ cup Sugar
Cherry, almond, pistachio as required
Method
Beat together ½ liter cream, ½ cup sugar and ½ tsp vanilla essence. In a serving bowl put cake sponge, spread ½ liter ice cream on top.
Now put 1 tin mix fruit cocktail, 1 packet prepared jelly and cream mixture one by one.
Garnish with cherries, almond, pistachio and fresh cream. Serve chilled
White Chocolate Cake
Ingredients
3 cups Biscuits crushed
4 ounces Butter melted
4 Eggs separated
8 ounces Curd cheese
6 cubes Cream cheese
1 tsp Vanilla essence
10 tbsp Sugar
2 tbsp Gelatin powder heaped
¼ cup Water
150 gm White chocolate chopped
12 ounces Fresh cream whipped
1 tbsp Lemon juice
Method for base
Grease 10 inches loose bottom pan, mix 3 cups biscuits crumbs with 4 ounce melted butter and press on bottom of pan, bake for 10 minutes on
180 degree.
Method for filling, Cook 4 egg yolks and 4 tbsp sugar for 2 minutes stirring, melt 150 gm white chocolate with 2 tbsp milk and put in the egg
yolk mixture, dissolve 2 tbsp gelatin in ¼ cup water and add to the egg yolk mixture.
Beat 12 ounce fresh cream stiffed, beat egg white stiff with 6 tbsp of caster sugar, now fold in the cream, in another bowl beat both the cheese
well add in 1 tbsp lemon juice, 1 tsp vanilla essence now fold in the egg and chocolate mixture, also fold in the beaten cream.
Lastly fold in the stiffly beaten egg white, mix all well, pour mixture on biscuits base, set in the freezer for 2 hours, remove and decorate with
white chocolate shavings and dust top with sieved coco powder.
Sunday, October 24, 2010

Summer fantasy
Summer fantasy
Ingredients
1 can Condensed milk chilled
¼ cup Lemon juice
2 packets Fresh cream whipped
200 gm Biscuits broken into tiny biscuits
1 cup Pineapple tit bits
4 tbsp Chocolate chips
Method
Beat 1 can condensed milk and ¼ cup lemon juice together till creamy, mix in 1 cup pineapples, 2 packets chilled cream and 200 gm biscuits.
Spread in a bowl, decorate with pineapple cubes, with 4 tbsp chocolate chips and chocolate sauce, serve chilled.
Chocolate Biscuit Surprise
Chocolate Biscuit Surprise
Ingredients
1 packet Biscuit broken into bite size piece
1 tin Condensed milk
2 packets Fresh cream
2 packets Chocolate pudding mix
¼ cup Gelatin powder 1 tsp dissolved in water
Method
Put biscuit in a dish.In another bowl add the condensed milk, 2 packets of fresh cream,2 packets of chocolate pudding mix and the dissolved
gelatin powder. Mix the ingredients well.
Very slowly pour on top of the biscuits.Put the bowl in the freezer till set.Before serving decorate with swirls of fresh cream & grated chocolate.
Macaroon Mould
Macaroon Mould
Ingredients
2 Egg whites
1 packet Fresh cream
100 gm Castor sugar
100 gm Macaroons
250 gm Dairy cream
2 tbsp Honey
Cherries for garnish
Method
Beat together 1 packet fresh cream and 250 gm dairy cream till thickens. Now add 50 gm castor sugar and ½ tsp vanilla essence. Separately
beat 2 egg whites with remaining 50 gm castor sugar.
Fold egg whites mixture in cream mixture. Add 2 tbsp honey and 100 macaroons. Pour the mixture in mold and freeze, garnish with cherries
and serve chilled.
Quick Pineapple Dessert
Quick Pineapple Dessert
Ingredients
1 packet Pineapple jelly
1 packet Cream
1 cup Pineapple chunks
½ cup Yogurt
½ cup Pineapple juice
10 Biscuit
Vanilla essence few drops
Method
In a pan Cook 1 packet of pineapple jelly with 2 cups water. Cool till firm and cut into pieces. Beat together 1 packet cream, ½ cup pineapple
juice and few drops of vanilla essence.
Now in a bowl, mix together 1 cup pineapple chunks, ½ cup yogurt, 10 biscuits and cream mixture. Freeze for 1 hour and serve chilled.
Posted by Amreen at 7:27 AM 0 comments Links to this post

Labels: Chef Rida Recipes, Dessert
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Monday, October 18, 2010
French Fritters with Strawberry Sauce
French Fritters with Strawberry Sauce
Ingredients for Fritters
3 Egg
1 cup Flour
1 cup Water
½ cup Raisins
½ cup Castor sugar
50 gm Butter
1 tbsp Orange rind
Ingredients for Strawberry Sauce
1 tin Strawberry
½ cup Water
Oil for fry
Cream for garnish
Icing sugar for garnish
2 tbsp Sugar
Method
In a saucepan, cook together 50 gm butter, ½ cup castor sugar, 1 tbsp orange rind and ½ cup raisin. Add 1 cup flour and mix well, now leave
it to cool, add 3 eggs and beat well.
Method for Strawberry Sauce, In a pan, cook together ½ cup water and 2 tbsp sugar. Add 1 tin strawberries and cook for 5 minutes. Now mash
the mixture well.
Heat oil in pan, fry fritters mixture using spoon, garnish with icing sugar and cream, then serve.
Kheer
Kheer
Ingredients
1 liter Fresh milk
¼ kg Whole dried milk
2 cups Sugar
8 Green cardamom
10 Almonds
20 Pistachio
½ tin Condensed milk
1-1/2 cup Boiled rice
Method
In a pan, cook 1 liter fresh milk, 2 cups of sugar and 8 crushed green cardamom. When the milk begins to thicken, add 1-1/2 cups of boiled
rice. Stir continuously. Finely slice 10 almonds and 20 pistachios.
When the kheer starts to thicken, add the sliced almonds and pistachios. Then refrigerate kheer for a while. In the end, add ¼ kg of whole
dried milk and ½ tin condensed milk and garnish with pistachios. The kheer is ready to be served.
Thursday, October 14, 2010
Pethay ki Mithai
Pethay ki Mithai
Ingredients
1 kg petha
½ kg sugar
Few drops of kewra essence
1 tbsp khany ka chona
Silver sheets as required
Method
Peel off the skin of 1 kg petha and beat with a fork to make holes. In a cooking pot, add 1 tbsp khanay ka chona and water to requirement and
mix. Soak petha pieces in it for 3 to 4 hours.
Then wash the pieces and leave in boiling water for 5 minutes. Drain away excess water. In a pan, add water and ½ kg sugar and form a thick
sticky texture.
Add a few drops of kewra essence and mix. Now add petha pieces and put on the lid and cook for 5 minutes.
Put off the flame and let it cool on room temperature. Garnish with silver sheets and serve.
shawarma
1 kilo chicken breast filet, sliced in to thin squares.
(for that I sliced each filet in half, to half thickness. Then cut of broad strips and sliced those to quite thin squares)
Spices:
1 tbls ginger garlic mixed
1 level tsp each of curry powder, dhania powder, aamchoor, black pepper powder
1/2 tsp of white pepper powder and onion powder each
1/2 tsp red chili flakes - optional
1 tsp or to taste, salt

juice of half a lemon
Olive oil to fry
Mixed pickles, 1/4 cup, chopped fine
1 cucumber, chopped fine
1 medium onion, sliced in rings, sprinkled with 1 tsp sumac
1 cup store bought homous
1 cup mayonaise
2 cloves garlic, minced
1/4 cup yoghurt, a little less or a little more
salt to taste
a plate of french fries
For the dough

4 mugs flour, 3 tsp baking powder, 1 tsp salt. Make soft dough with milk. Rest 1 hour.
Do this:
1- heat olive oil in a wok or large pan, toss in the chicken and fry

2- once the chicken starts turning colour, squeeze over the lemon and mix. Keep frying on medium low

3- when almost all water has evaporated, add the spices and fry well
4- when the oil separates, remove from heat and set aside
5- the dough should be ready by now. Make small golf balls and set aside
6- mix the homous, yoghurt, mayo, minced garlic, some salt and 1 tbls olive oil. Taste, the sauce should taste light, not heavy
7-roll out the dough balls thinly - but not too thin. Place it on a hot girdle, without any oil or fat
8- cook them till the puff up slightly, from one side. Flip over, let cook till puffy again or it looks done to u. Put them in a cloth towel and keep
infront of u
9- assemble all things in front of u - the onion rings, the chopped pickles, chopped cucumber, homous mix, french fries, bread and chicken
10- place a sheet of sandwich paper on a cutting board or table top
11- put one flatbread on the sheet. Spread with homous. Place the meat, french fries, onion rings and pickles on one another
12- roll the bread, and roll the sheet around it.
13- serve warm with a potato, pasta or green salad. Unfortunately, mine didn't make it to the camera.. so I cant show u the rolled version, but I
guess we can all roll a roll.. right? :)
Kabsa with Chicken

Actually a Saudi dish, eaten almost every where in the Gulf.. very tasty, quite easy and the flavours are really worth the effort, which is not that
much :)
This is what you need
1 chicken, small one for 2 people and large one for 4 people
2 bay leaves
2 cubes of maggie chicken bouillon mixed in with 2 tbls flour
1 diced onion
5 garlic cloves
6 cardamoms
5 cloves
2 cinnamon sticks
3 dried lemons
1 teaspoon cumin
1 teaspoon coriander
enough salt for the rice and full tsp pepper
1 piece ginger
1 teaspoon cardamom
1 (8 ounce) can tomato sauce
4 hard-boiled eggs
pine nuts and almonds, roasted in butter, for flavor
Do this with it:
1- soak the rice, at least half an hour before
2- In a stockpot add your onions and garlic on medium and let brown. Then add all of your spices. Stir in tomato sauce on med heat until sauce
thickens.Then add your chicken into the sauce. Saute it for a few minutes, on medium heat. Add double the amount of water u need for the
rice, and let it cook, covered. On high flame for the first 10 minutes, low thereafter, at least 35 minutes
3- now after your chicken has cooked for 35 minutes turn ur oven grill on. Take the chicken out, put it in dish and let it get crispy and brown
under the grill. It will look a bit dry, but its actually quite juicy, and will be softer still once its in the rice. But if the though worries u, just keep
it as it is, or fry it in a little oil, for the colour
4- add the rice to the hot broth, let it come to a boil and cook. 5 minutes before the rice would be down, add the boiled eggs and nuts. Make a
well in between, put the roasted chicken and cover slightly with the rice. Cover and let the rice cook to its end, another 5 minutes. Serve hot
and enjoy the typical Khabsa flavours :)
Bienenstich Torte
Dont ask me what it's called in English - dont know :) Honeybee Cake? na.. sounds silly, since there are only 3 tsp honey in it. I'm sure it has a
name.. let me know, someone..
Get this together:
For the yeast dough

200 ml milk
50 gms butter
420 gms flour
11 gms instant yeast
100 gms sugar
1 tbls vanilla sugar
1 medium egg
For the topping

200 gms butter
100 gms sugar
3 tsp honey
125 ml cream
250 gms blanched almonds
For the filling
80 gms custard powder, vanilla flavour
700 ml milk
100 sugar
100 gms butter
250 ml cream
.. and do this with it..
1- the day before, or early morning, make the custard, as usual and add the butter to it. Cover and cool in fridge
2- warm milk in a small pan and melt the butter in it, set aside
3- mix in the instant yeast with the flour and pour in the warm milk and all the other ingredients. Using the dough hook or your hands, make
a soft dough. Smooth it out, cover and let it rise in a warm place
4- to make the topping, slowly heat the butter in a pan, add all other ingredients and bring to a boil. Add the almonds, mix and let it cool down
5- grease baking sheet, roll out the dough to fit and spread the topping on it. Leave to rise again, at least half an hour, an hour is better
6- bake in preheated oven, at about 200 C, for 15 minutes, or until the bottom is evenly browned and the topping is golden
7- let it cool down slightly, and slice horizontally, making two halves.
8- add the cream and sugar to the pudding, whip smooth and spread on lower base of cake. Place top part on it, press down slightly and let it
stand 10, 15 minutes, before you serve.
Tomato Capsicum Soup
Okay so something for the cold.. or warm, as you prefer..
You need:
1 kilo fresh red tomatoes

1 large red capsicum
1 tbls oil, preferably olive oil
2 cloves of garlic
1 medium sized onion
1 bay leaf
1/2 tsp salt
1/2 tsp black pepepr
1/4 tsp white pepper
12 tbls butter
1 full tbls plain white flour
with all that, do this:

1- cut the capsicum in half, or quarters and put it under the grill, to get all blackened and burnt. As soon as it is that, take it out and put it in a
plastic bag or cover well with a cloth. Though the bag does it better. Let it cool down a bit
2- chop the onions roughly, and put them in the pot along with the oil, stirring, to get them slightly golden. Add the garlic, chopped roughly,
the bay leaf and the tomatoes, halved and a quarter glass water
3- mix, turn and toss and cover on low heat for at least 10 minutes. Keep the heat low so it doesnt burn
4- meanwhile, remove the capsicum and peel off the skin. Should come off easily. Chop the capsicum, set aside
5- chk tomatoes. Their skin should be easily removable. Do that - pick it off with a tong. Thats why you should only halve them - otherwise
you'll hang around forever, finding all the pieces...
6- add the capsicum and let the whole mixture cook a while - around 15 minutes. The veggies will be soft and mushy
7- remove from heat and cool down enough to blend
8- meanwhile, heat the butter in the pan and toss in the flour, mixing swiftly, to avoid any clumps and add the spices. Keep a glass of water at
hand, and pour in quickly, to form a thin soup. You can add more, if you wish but then the soup will be too thin

9- blend the tomato mix and pour that in the pot and let it boil up. Once it has, just switch off the stove and let it sit there for a few minutes
10 - serve with croissants or any bread of your choice...
Note: you can of course substitute the plain flour for some chicken broth cubes.. and add a carrot too, only that will mean longer cooking times.
I suggest you just try it as is first and then see what you like. The salt pepper is what I used, because I prefer to taste the flavour of the capsicum
and tomato. You can adjust according to your taste.
Chicken Shashlik... my way..
I'm sure there must be a way or two differently, to make this dish. I dont even know if its the real real one :) but it tastes a lot like the Bundu
Khan one in Lahore.. plus, I love it :) So u try it...
You need:
For the chicken to marinate in:
1 kilo chicken breast cubes

1 tbls minced ginger and garlic
1 tbls soya sauce and vinegar each
1/2 tbls lemon juice
1 tsp sumac, or, 1/2 black salt
1/2 tsp salt
1/2 tsp sugar
1/2 tsp red chili flakes
Veggies for sauce and seekhs, cut in cubes:
1 large green paprika

1/2 kilo tomatoes, remove insides and set aside
3, 4 small onions
1 tbls soya sauce
1/2 tbls white vinegar
1/2 tsp sugar
1/2 tsp black pepper
oil
For the sauce
the insides of the tomatoes, chopped

125 ml tomato paste
1 tsp red chili
1/2 tsp, or to taste, salt
1 tbls soya sauce
1/2 tbls vingegar
oil
For the rice

800 gms rice, soaked and pre-boiled
2 cloves of garlic, finely chopped
oil
I have not written any quantities for the oil - in general I have used 2 tbls each time, almost.. the rest is as u would like it..
So, do this:
1- marinate the chicken in all the given spices, cover and set aside for at least an hour
2- after the hour is over, make seekhs of almost all the cubes adding paprika, onion and tomato, leaving just about a quarter cup of the cubes.
Brush with oil and let the skewers rest
3- heat oil in a pan and throw in the remaining veggies, adding all the spices for them. Fry for a few minutes and remove from heat. Fry the
remaining chicken cubes, and add them to the veggies
4- make the sauce, add to the chicken/veggie mixture. If you like, keep some leftover, to decorate the rice with.. I didnt, used it all in the rice..
5- grill the seekhs - or fry them, as u wish.I half fried and half grilled. That went quicker. Keep warm
6- heat some oil in a pan and throw in a little of the garlic. As soon as it browns, add some rice. Fry the rice in batches, each time browning
garlic and frying. Remove the rice and layer it in a broad dish which u can heat on the stove

7- make space in between all the rice and dip the sauce/chicken/veggie mix in. Place the skewers on top.
8- heat a piece of coal, place it on foil and put that on top of everything. Cover and set the whole pot to heat slowly. This will give ur shashlik
the aroma that is so enticing..
9- uncover, and enjoy! I grilled some tomatoes and onions to go.. choice is yours.
Some notes:
You can of course do it the traditional way.. make the skewers, fry just the veggies separately and make the sauce separate. Serve all three
separate. I dont like that.. makes the food cold. I reason, if I am going to eat it all together, why not mix it all in? Personal preference, I guess. So,
make and enjoy.
Fried Fish and Chicken Boti
.For the fish:
Marinate 1 and half kilo fish fillets in
4 tbls besan, mixed with 1 tsp salt, 1 tsp black pepper, 1 tsp ginger garlic paste, 1 tsp fish masala (recipe below) and 1 tbls white vinegar, 3 tbls
mustard oil. Mix it, marinate the fish for at least a day and fry in hot hot mustard oil and a tbls ghee...
**fish masala - dry roast a tsp each of fengureek, coriander seeds and white cumin, half a tsp of kalongi and ajwain. Grind them and 1/4 tsp
garlic powder together. Use a tsp or less, according to your taste for fish**
For the chicken:

Cut 2 large breast fillets into cubes, marinate in a mix of 1 cup yoghurt, 125 ml cream, 1 tbls ginger garlich paste, yellow food colour, 1 tsp
salt, 1 tsp garam masla and 1 full tsp amchoor - or mango powder. Marinate overnight. Thread on skewers and brush with oil. Set under the
grill. Alternately, heat a tbls ghee in a small pan and put the chicken in and stir fry till done. The stir fry gives u more juicy boti.. but the grilled
version is good too. Serve hot...
Meethi Paneer Biryani
Ok, its Meethi - as in Fengureek... and not meethi as in sweet :)) A different taste, somewhat unusual, but I find it a refreshing change from the
usual meat and chicken affair. Worth a try, even if its only once...
You need
3 mugs rice, soaked
5 green cardamons
1/2 zeera
1/2 tsp dry fengureek seeds
Salt to taste
2 blocks, or 400 grms of paneer, fried - I used halloumi

2 bunches fresh meethi leaves
1 bunch fresh mint, chopped
2 onions, finely chopped
2 cups plain yoghurt

100 gms almonds, fried in some ghee
1/2 tsp salt, 1/2 black pepper, 1/2 garam masala, 14 tsp each jaipfal and jawetri and ground green cardamon
Do this:
1-heat some oil in a pot, add the fengureek, cardamons and zeera to it and let it splutter
2- add the rice, salt and enough water for it to cook.. and cook as u would normal pilaw..
3- once rice is done, let it rest and cool down a bit
4- wash, clean and blanch fengureek leaves for 2 minutes. You want them to retain colour and smell
5- heat some oil in a pan and add the onions. Let them get golden in colour and add the yoghurt, spices and simmer, covered, for 5 minutes
6- add the paneer cubes and let it cook for a few minutes. You want a gravy like look..
7- add the meethi leaves and cover, letting it simmer for 5 minutes. Turn off heat and set aside
8- layer rice in another pot, adding half of the paneer meethi mix, sprinkling some almonds and half the chopped mint. Repeat, till all is used
up. Cover the pot with aluminum foil and put the lid on. Let it sit till it gathers steam.
9- open.. and enjoy with plain dahi or the kababs :)
Monday, 31 December 2007

Bhari mirchain aur qeema (stuffed chillies with mince)
This is more of a taste thing. Not everybody likes it because it combines a few different flavours. But if you make it right, you will love those
different tastes.
This is what you need:
1 kilo mince - I used mutton, but the choice is yours

2 firm tomatoes, in wedges and 3 slightly softer ones, diced
1 cup of yoghurt
6 -8 big green chillies. The dark green sort.
Spices - see spice plate for details :)
4 onions, sliced
half a lemon
bunch of fresh coriander
... and this is what you do..
1 - fry the onions in hot oil to a nice golden brown

2- add the mince and let it cook a bit
3- when the mince looks done, add the spices - except pomegranate seeds
4- fry the meat a bit and then toss in the diced tomatoes, mix and pour in the yoghurt and squeeze the lemon over it
5- mix it well, cover, and let cook for around 10 minutes
6- meanwhile, clean out the chillies buy cutting off the head, and taking out the seeds with a spoon or blunt knife. Be careful not to cut the
chillies open at the side
7- the mince should be done by now... it will look a little wet, dont worry, thats just the yoghurt sauce and its supposed to look wet! - take out
around 3, 4 tblsp and mix the pomi seeds in it.
8- carefully fill the chillies with this mix, and stuff a tomato wedge in to the opening, as a 'stopper' :)
9 - shallow fry the chillies
10- put them in the pot over the mince

11 - spread chopped coriander over it
12 - put it on low heat for around 10 - 15 minutes

13- serve with roti or rice.. I prefer rice :)
Today's Menu
Okay, Baj was saying the other day that she needs to make lasagne.. really tasty lasagne, that is :)
So this is my way of doing it. I don't like the very dry one, where u can see each layer - I mean, u need to eat it, right? Layers wont stay there
forever, right? Right :) So.. here goes..
This is what you need for 2 trays:
Meat Sauce:
1 kilo mince - I used mutton mince
220 grms, or one can of tomato paste
1/2 can of crushed tomatoes, or 4 medium sized fresh ones, cubed
1 tsp each of ginger garlic paste
2 tbls of oregano
1 tsp each of salt and red chillies (less or more, as u prefer)
3/4 tsp curry powder, ground cumin, ground coriander powder
1/4 tsp cinnamon powder
1 generous tsp of ground black pepper
olive oil
White Sauce:
1 liter milk
1 big tbls butter and flour each
1 tsp salt
Also:
Grated cheese, as much as you want
pack of cream
.. and of course lasagne sheets
This is what you do:
1- heat some oil and fry the meat with the ginger garlic paste till the water dries and the meat looks nicely done
2- pour in the tomato puree, add the tomatoes, canned or fresh and spices and mix well
3- add the oregano and let it simmer on low heat till the sauce thickens and looks tasty :)
4- grease your baking dish and lay out the lasagne sheets. I used a rectangle and a round dish just so you can see that you don't have to have a
square one :) Though it makes for better pieces in that, for sure...
5- put the butter and flour in a non stick pan and mix on low heat, till it turns slightly golden. Not too dark mind!
6- keep stirring and pour in milk, slowly, to make at first a thick paste and work it gradually up to a sauce. Zara said it looked like well mixed
cerelac before I added more milk!
7- while its simmering, add white pepper powder and salt and let it thicken
8- pour the sauce in a jug, it'll make pouring easier. Its important to make the sauce after the meat sauce and after preparing the tins and after
everything else actually. That way it stays hot and helps to soften the lasagne sheets
9- spread some meat sauce on the lasagne sheets and top with white sauce
10- cover with more sheets and top with meat and white sauce, this time, spread the cream on top as well
11- complete the pile as high as you want and top generously with cheese and stick it in the hot oven for around 20 - 25 minutes, depending
on how hot your oven is
12 - check after 20 minutes, switch on the grill to brown from top and ...
.... serve with a little salad and my own homemade ice-tea :)
Okay - the ice tea is really easy.. Just squeeze out a lemon or two, depending on how much you like lemon :) make a cup of hot and sugary
black tea. Add the lemon juice to cold water, pour in the tea, adjust the sweet and chill. You can of course make your life easier, and just make
lemon flavoured Tang and add the tea :)
And since this is a menu, we also have cake on the agenda. Which is so very easy:
I call it the 1,1, 2, 2 cake :)
1 cup of sugar
1 cup of milk
2 cups flour
2 eggs
1/2 tsp baking powder
pinch of salt
cinnamon
extra sugar
butter
.. and of course apples :)
So all you have to do is sift flour with salt with baking powder and set aside.
Beat the eggs, add sugar, beat some more
Pour in the milk, beat more
Add the flour mix and fold in.. remember, never beat after adding flour and baking powder. The cake will resemble a log otherwise...
Pour into greased tin..
... and here's the 'feeling' part..
cover the cake with diced apples
sprinkle 'some' cinnamon powder and sugar
and blot all over with butter.
I think I used around 100 grms of butter. But don't ask me about the cinnamon and sugar. Just sprinkle away...
Bake it, and let it turn golden. Serve with cream.. yummy.. :)
Oh by the way, this is what I've done to my kitchen balcony window. Didn't like the curtain and didn't like the prying eyes either.. I think this
solution is a good one..
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Wednesday, 12 December 2007
Cheese Strudel
Hullo and sorry for being absent so long.. just been wandering around.. spent some dream time with u Api and it still feels like I wasn't really
ever there! Attempted the Strudel - and apart from the fact that it was too small for us, it turned out quite nice :) So, here goes:
for the strudel:

125 grms flour
1 medium egg
pinch of salt
3-4 tbls warm water
3-4 tbls oil
for the filling:

40 grms/3 tbls butter
40 grms/ 4 tbls sugar
1 medium egg
2 tsps lemon juice
250 grm cheese (philadelphia or any other curd cheese)
4 tsps vanilla flavoured custard
4 tsps cream
1 can of apricots, drained weight 240 grms
around a handful of raisins
another handful of crushed almonds
to coat:
melted butter
icing sugar
also:
a clean, big tea towel.
This is what you will do:
1- make the dough by mixing the salt with the flour and adding the other ingredients. The dough might be a bit sticky, in that case, dust with
flour to get a smooth dough
2- boil some water in a saucepan, pour it out, dry the pot and line with wax paper. Put the dough ball in and let stand, covered, for half an
hour
3 - heat the oven and set a tray with all the ingredients, carry it to a big table if you have one so that u can work in peace
4- beat the soft butter lightly and add in the sugar, egg, lemon juice, cheese, custard powder and cream
5- drain and cut the the apricots in small pieces. Add them, the almonds and raisins to the cream mixture. Stick the bowl in the fridge and
work on the dough
6- melt the butter. Spread out the tea towel on the table top and dust with flour. Put the dough on it and roll.. this is the tricky part. You need a
lot of attention and patience with it, because its supposed to be thin enough for you to be able to see the design of the towel beneath it
7- dont roll with the pin too much, rather use your hands sans nails! Brush generously with melted butter
8- if the dough has an uneven edge, which it probably will :) - then cut along the sides to get a nice rectangle. When its thin enough, spread
the cheese mix over it smoothly, leaving a margin. Take care not to flatten it.
9- fold in the sides, and roll as you would a cream-roll with the help of the tea towel. Do it slowly, otherwise you might as well make a cake of
the whole thing!
10- when you're folding, take care to brush the sides with melted butter in between. Shift the roll to a greased baking dish and brush with
butter. Stick it in the oven and let it bake to a crispy golden. Brush with butter again after around 10 mins of baking time
11- take it out, sprinkle with icing sugar and serve with vanilla sauce...
Vanilla Sauce:
- boil 400 ml milk
- mix 3 tbls cornflour with a little cold milk
- add sugar and vanilla sugar or essence to it
- pour it in to the milk and let it thicken
- chill before serving!
Morning :) Okay I havent worked out how to answer the post directly yet, so an answer to ur comment: for the chicken not to get soaked in oil
do the following:
- make sure u let the prepared fillets stand at least an hour before frying
- make sure the oil is HOT - check by holding a wooden spoon in the middle of the pan. If bubbles form around it, its the right temperature
- once the oil is hot, take care to keep the temp constant
- it should be blubbering constantly. If it stops doing that, its getting cold.
this should work.. :)
Experiment
Sometimes I land up with nothing special to cook and a few mismatched ingredients. Then I try and 'create' a dish and whenever the children
ask me whats for lunch I say, "experiment" :) They've learnt to trust that word because, thank the Lord, it has almost always turned out good.
Here's what I made yesterday. I had:
3 potatoes
1 cup shredded cabbage
1 packet of Panir (not the conventional cheese, rather the Asian variety, found in special shops)
1 cup blended tomatoes
4 chicken drumsticks
some tamarind juice
... to that I added..
1/2 tsp red chilli

1/2 tsp salt (because panir is salty)
1/2 tsp ground coriander
1/2 crushed garlic
1/2 tsp ginger powder
14/ tsp cinnamon powder
... and this is what I did..
- I took the meat off the drumsticks and tossed them into the pan with some oil and the ginger garlic and let it saute
- cubed the potatoes and fried them
- cubed the panir and fried the pieces too
- when you fry the panir, careful! it will swell to almost double!
- poured the tomatoes over the chicken, added all the spices plus tamarind juice and let cook
- tossed in the cabbage, half a glass water, and covered it.
- about 15 mins later the cabbage was fully cooked and almost like gravy
- turned in the potatoes and the panir, gave some more water so it doesn't burn and let all simmer covered for a further 20 mins
- the result was a tasty, slightly dry curry, spicy and yet simple..
Some important points:

You can leave out the tamarind if u dont want it but it really adds a slight different touch. Instead of panir, you can add boiled eggs right at the
end, but it wont taste the same. Will try and note down how to make panir at home one of these days.
Eat this dish with parathas or thin pita...
Crispy Chicken Fillet
Okay, by popular demand of my children :) Crispy Chicken Fillet. Everyone has their own fav way of making it I guess. This is mine.
2 chicken breast fillet, cut through the middle, to make 4
4 tblsps of flour and cornflour each

3 tblsp breadcrumbs
1 tsp salt
1/2 tblsp red chilli powder
1 tblsp white pepper powder
1/2 tblsp mustard
1/2 tsp cinnamon powder
1/2 aginomoto
--
2 eggs
3 tblsps soya sauce
3 tblsps chilli sauce
1/2 tsp salt
1 tsp ground garlic
.. and this is what you should do...
- beat together the egg ingredients and set aside

- mix the dry stuff together with all the spices
- dip the fillet first in the egg mixture, and then the breadcrumbs.
- repeat the process thrice, ending with breadcrumbs mix
- repeat the process thrice, ending with breadcrumbs mix

- fry in HOT oil on medium
- drain ....
... and serve!
Some important points:

Its important to repeat the dipping, because thats how the crust will come. Best would be if you could prepare them and let them sit in the
fridge for an hour or so. The flavour becomes enhanced and even without the crust, the chicken tastes great. Its going to be messy work, so
keep a hand towel close, incase u don't like sticky fingers :) Of course you can use chicken pieces as well, but I'm not too sure about how well
they will fry. Will try that someday and tell. Make sure the oil is really hot when u dip them in.. and then keep it on medium heat to ensure the
temp. Make and tell :)
SHAWARMA
Shawarma
2lb (1 kg) lamb fillet
100 g fat
1/4 cup each vinegar and olive oil
1 teaspoon each ground nutmeg, cardamom, cinnamon, cumin, cloves, all spice, black pepper, mistika and salt
Serves 4 persons
Cut the lamb fillet into thin strips (1/2 cm).
Cut the fat into thin strips too.
Mix the seasoning together with the vinegar and the olive oil.
Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
Serve with Tahinah sauce and salad.
Hoagie burger
Ingredients
Beef mince ½ kg
Salt ¾ tsp
Black pepper ¾ tsp
Garlic paste ¾ tsp
Mustard paste ½ tsp
Thyme powder ¼ tsp
Oregano powder ¼ tsp
Egg 1
Bread 1 slice soaked in ¼ cup milk and squeezed
Onion 1 cut into half and thinly sliced
Cream cheese to spread
Hot dog buns 4
Mustard paste to spread as required
Mayonnaise 2 tbsp heaped mixed with 3 tbsp vinegar
Mushroom sliced 4
Cheddar cheese as required
Method
Marinate mince with ¾ tsp Salt, ¾ tsp Black pepper, ¾ tsp Garlic paste, ½ tsp Mustard paste, ¼ tsp Thyme powder, ¼ tsp Oregano powder, 1
Egg, 1 Bread slice soaked in ¼ cup milk and squeezed and leaves it for 30 minutes, shape into oval shape patties and grill for 10 minutes. Grill
onion slices in 2 tbsp oil add mushrooms sliced with 2 tbsp cheddar cheese, heat buns spread with cream cheese, lettuce, topped with grilled
oval Patti topped with onion and mushrooms mixture then spread with mustard and then mayonnaise and covered with half bun. Serve with
fries.
Light meal sandwich

Ingredients
Roasted chicken breast 2 chopped
Capsicum chopped ½ cup
Green onion 1 chopped
Cucumber chopped ½ cup
Sweet corn 2 tbsp
Mayonnaise ½ cup
Yogurt 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Hot dog buns 3
Method
Mix together 2 roasted & chopped chicken breast, ½ cup Cheddar cheese, ½ cup Capsicum chopped, 1Green onion chopped, ½ cup Cucumber
chopped, 2 tbsp Sweet corn, ½ cup Mayonnaise, 2 tbsp Yogurt, ½ tsp Salt, ½ tsp Black pepper, ½ tsp Salt, ½ tsp Black pepper mix all together,
cut hotdogs bun into halves, slightly heat and spread with butter put the prepared filling. Serve hot or cold.
Handi Kabab
Ingredients
Mince ½ kg
Salt 1 tsp
Chili powder 1 tsp
All spice 1 ½ tsp
Onion chopped 4 tbsp
Pomegranate seeds chopped 1 tbsp
Coriander crushed 1 tbsp
Wheat flour ½ cup
Ingredients for gravy
Onion 1 cup chopped
Tomatoes 1 cup chopped
Salt ½ tsp
White cumin ½ tsp
Oil ¼ cup
Method
Mix ½ kg mince, 1 tsp salt, 1 tsp chili powder, 1 ½ tsp all spice, 4 tbsp finely chopped onion, 1 tbsp Pomegranate seeds, 1 tbsp crushed
coriander and ½ cup wheat flour, knead very well till well mixed, make into kababs and keep aside, heat ¼ cup oil in an earthenware pot, add
1 cup chopped onion, 1 cup tomatoes and ½ tsp white cumin, fry well. Now add kababs and fry on slow flame for 10 minutes. Garnish with
chopped coriander leaves and serve.
Pena Colada Moose

Ingredients
Eggs 2 separated
Pineapple crushed 1 cup
Fresh cream whipped 1 cup
Pineapple syrup ¼ cup
Gelatin 1 tbsp heaped
Pineapple essence ¼ tsp
Coconut milk 2 tbsp
Method
swirl, pineapple cubes and cheery.
Handi Dum Pukht Pulao
Ingredients
Chicken (cut into 16 pieces) 1 whole
Red chilies whole 6
Onion chopped 2
Rice ½ kg
Oil ½ cup
Cumin seeds 2 tsp
Garlic chopped 1 tbsp
Ginger chopped 1 tbsp
All spice 2 tsp
Salt 2 tsp
Method
In a pan add 2 cups of water with chicken pieces , 1 chopped onion, 1 tbsp chopped garlic, 1 tsp salt, 6 whole red chilies, 1 tsp cumin seeds
and 1 tsp all spice powder. Let it cook till chicken is tender and 1 cup stock left, remove chicken drain stock and keep aside.
Method for Rice
Heat ½ cup oil in a earthenware pot, add 1 tsp cumin seeds, with 1 chopped onion and fry till brown, add 1 tsp ginger garlic paste, boiled
chicken with 4 cups of water and left over stock, cook till boiling, add soaked rice with 1 tsp salt and 1 tsp all spice powder, cover and cook till
rice done.
Anday ka Halwa
Ingredients
Eggs 6
Ghee 1 cup
Milk 1 cup
Sugar 12 ounces
Khoya 250 gm
Kewra 1 tsp
Green cardamom powder 1 tsp
Yellow color a pinch
Method
In a pan put 250 gm khoya and cook stirring on very low flame till khoya melts, add 12 ounces caster sugar, cook on very low flame for 5
minutes till sugar melts, then add 1 cup ghee and keep stirring very slowly, gradually start adding in the 6 beaten eggs and 1 cup milk mixture,
continue to stir on very low flame. Now add a pinch of yellow color, 1 tsp kewra, 1 tsp green cardamom powder and continuously cooking till
ghee comes on top.
Gular Kabab Masala
Ingredients for kababs
Mince ½ kg
Onion chopped 1
Water 2 cups
Red chili crushed 1 tsp
All spice 1 tsp
Salt 1 tsp
Gram lentils 5 tbsp
Ingredients for Masala
Yogurt ½ cup
Oil ½ cup
Salt 1 tsp
Turmeric ½ tsp
All spice ½ tsp
Chili powder 2 tsp
Chopped coriander leaves 2 tbsp
Onion brown and ground 4 tbsp
Ingredients for Stuffing
Kachumar ½ cup
Raisin 2 tbsp
Method
Boil ½ kg mince with 5 tbsp gram lentils, 2 cups Water , 1 tsp crushed Red chili, 1 tsp White cumin seeds, 1 tsp Ginger garlic paste , 1 chopped
Onion , 1 tsp Salt, 1 tsp All spice and grind finely, mix in it 1 egg and 2 tbsp yogurt, make round balls filled with stuffing, deep fry balls and
keep aside.
Method for Gravy
Heat ½ cup oil in a pan, add ½ tsp all spices, 1 tsp ginger garlic paste, 2 tsp chili powder, ½ tsp turmeric, 1 tsp alt, 2 tsp coriander powder, 4
tbsp brown onion, ½ cup yogurt and fry well, then add 2 cups water, cook over low flame till gravy thickens, now add fried kababs, lastly
sprinkle ½ tsp all spice powder, chopped onion and green chilies.
Siwayon Ki Kheer
Ingredients
Milk 1 liter
Sugar ½ cup
Green cardamom ground ½ tsp
Rose essence ½ tsp
Almonds sliced 2 tbsp
Pistachio sliced 2 tbsp
Coconut sliced 2 tbsp
Tapioca 2 tbsp
Condensed milk 4 tbsp
National Vermicelli 4 tbsp
Method
Boiled 1 liter milk with 2 tbsp Tapioca till tender, add 4 tbsp National Vermicelli, when slightly thick add 2 tbsp sliced almonds, 2 tbsp sliced
pistachio, 2 tbsp sliced coconut, ½ tsp rose essence and ½ tsp Green cardamom powder, remove and cool, add 4 tbsp condensed milk and put
in refrigerator. Garnish with edible silver foil and serve chilled.
Chana Daal Gosht
Ingredients
Mutton ½ kg
Gram lentils 1 cup
Onion 2 grinded
Tomatoes 2 blended
Green chilies 4
Yogurt ½ cup
Oil ½ cup
Sugar 1 tsp
All spice 1 tsp
Turmeric ½ tsp
Chili powder 2 tsp
Salt 1 ½ tsp
Method
Soak 1 cup gram lentils in 1 cup water for 2 hours. Now cook till soft but not mushy, keep aside, heat ½ cup oil, fry ½ kg mutton till light
golden, add 2 tsp ginger garlic paste, ½ tsp turmeric, 2 tsp chili powder, 1 tsp all spice, 2 ground onion and 2 blended tomatoes mixture, fry till
oil separates, add 1 ½ tsp salt, 1 tsp sugar and ½ cup yogurt, fry well, add 2 cups water and cook till meat tender, now add boiled lentils and
simmer till done, garnish with 4 tbsp chopped coriander leaves and 4 green chilies, serve with Paratha.
Rani Pasand Pulao
Ingredients
Mutton ½ kg
Rice ½ kg
Cashew nuts fried 15
Yogurt 1 ½ cup
Chili powder 1 tsp
Whole spices mix 1 tbsp
Lukewarm milk 1 tbsp
All spice ½ tsp
Salt 2 tsp
Almonds and pistachio sliced 3 tbsp
Saffron ½ tsp
Onion chopped 1 cup
Oil ½ cup
Method
Soak ½ tsp saffron in 1 tbsp lukewarm milk. Heat ½ cup oil, fry 1 cup chopped onion till golden, add ½ kg mutton fry for 5 minutes add 1 tbsp
whole spices, 1 tsp ginger garlic paste, 1 ½ cup yogurt, 1 tsp chili powder, 2 tsp salt, fry well add 2 cups of water cover and cook till mutton
tender then add ½ kg soaked rice with cups of water cover and cook till rice and meat done, lastly add ½ tsp saffron and milk mixture, remove
rice in a serving platter, topped with fried 15 cashew nuts, 3 tbsp each almonds and pistachio.
PASTA PRIMAVERA
Pasta Primovera
1 teacup raw macaroni (cooked with water and 1 tsp oil for 12 mins) rinse with cool water drain and toss with 1 tsp oil. Set aside.
Garlic butter sauce

2 Tbsp butter
1 Tbsp heaped corn flour (don't use flour)
1/2 tsp heaped garlic freshly crushed
1/2 tsp salt
1/2 tsp pepper
1 cup milk
1/2 cup water
Melt butter in pan and add cornflour. Stir fry for 1 minute on medium low heat. Ass garlic, salt and pepper. Stir well and remove from heat.
Add milk and water and stir well. Return to heat stirring at all times till sauce thickens. remove from heat and set aside.
Chicken for pasta

2 Tbsp butter
1 tsp freshly crushed garlic
200 gms (2 large) chicken breast cut into thin strips
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Ginger/garlic paste
4 Tbsp sweet corn
Parsley - to garnish
2 Tbsp cheddar cheese

2 Tbsp mozzerella cheese.
Heat butter, add garlic and stir till you can smell it. Add chicken, and stirfry for 5 mins then add salt, pepper and Ginger/garlic paste. Stir well
and cook till chicken is cooked. Add cooked pasta, garlic butter sauce and sweet corn and stir well. Place pasta in an ovenproof dish. Sprinke
with cheddar and mozzerella cheese and parsley. Place in preheated oven at 180 degrees. 5 minutes if you have top heat on, otherwise 10
minutes till cheese melts and is light brown.
Serve while hot with soup and garlic bread.
Enjoy.
TANDOORI CHICKEN PENNE

Tandoori Chicken Penne
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta
sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish.
Serve with salad and garlic bread.
Enjoy.
Spaghetti Meal
Ingredients
Boneless beast 3
Salt ½ tsp
Garlic paste ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Lemon juice 1 tbsp
Vinegar 1 tbsp
Soya sauce 1 tbsp
Peri Peri sauce 2 tbsp
Oil 2 tbsp
Spaghetti (Boiled) 3 cups
Ingredients to cook spaghetti
Butter 1 tbsp
Oil 2 tbsp
Garlic paste ½ tsp
Peri Peri sauce 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Tomato 1
Capsicum 1
Onion 1
Method
Cut chicken breast into thick strips. Marinate with salt, black pepper, paprika, garlic paste, lemon juice, vinegar, soya sauce, peri peri sauce for
30 minutes. Fry with 2 tbsp oil till tender in a pan. Remove and keep aside.
Method for spaghetti
Heat oil and butter, fry garlic paste, add salt, black pepper, paprika, soya sauce, vinegar and peri peri sauce. Fold in the boiled spaghetti. Mix
well. Cut tomato, capsicum and onion into cubes and fried in 1 tbsp oil. Now fold into the mixture.
FETTUCINI ALFREDO
Fettuccini
Ingredients
Spinach egg noodles (boiled) 3 cups
White sauce 2 cups
Cream ½ cup
Milk ¼ cup
Cheddar cheese 3 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Crushed red pepper 1tsp
Oregano leaves 1 tsp
Mustard paste ½ tsp
Ingredients for white sauce
Butter 2 tbsp
Flour 3 tbsp
Milk 1 cup
Stock 1 cup
Salt ½ tsp
White pepper ½ tsp
Mustard powder ½ tsp
Method
Heat white sauce in a wok; add to it cream and milk, cheese and all the seasonings. Cook till boiling, lastly mix in boiled noodles. Serve hot.
SPAGHETTI BOLOGNESE
Spaghetti Bolognese
Ingredients for meat sauce
Beef mince 250 gm
Garlic paste 1 tsp
Onion (chopped) 1 cup
Tomatoes (blended) 4
Tomato paste 2 tbsp
Mixed dried Herbs 1-1/2 tsp
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Oil 3 tbsp
Water ¼ cup
Cheddar cheese (for topping) 4 tbsp
Spaghetti boiled 3 cups
Parsley 1 tsp
Method
Heat oil, adds onion, and fry for 2 minutes. Add garlic paste with mince. Fry till light brown. Add blended tomatoes with salt, black pepper,
crushed red pepper, tomato paste and dried herbs. Add ¼ cup water, cover and cook for 15 minutes till sauce thick. To serve arrange hot
spaghetti in a platter. Spoon meat sauce on top, top with grated cheddar cheese and finely chopped parsley.
ORANGE CHEESE CAKE
For Base:
digestive biscuits - 2 cups (crushed)
butter - 3 Tbsp (melted)
. Directions:
mix butter and biscuits well. grease a loose bottom pan with butter, layer these biscuits n butter at the bottom of the pan with hands. bake in
pre-heated oven at 180C for 10 mins.
. For Filling:
Curd - 1/2 Kg (hung overnight in fridge to make curd cheese)
orange juice - 1/2 cup
orange jelly - 1 packet (not cooked in water, just crystals)
gelatine powder - 1 - 1.5 Tsp
eggs - 2 (separated, yolks are not required)
caster sugar - 3/4 cup
dairy cream - 200 gms (whipped)
. Directions:
1. beat 2 egg whites well till they're foamy. keep aside.
2. take a separate bowl, add curd cheese in it and caster sugar and beat well.
3. now mix gelatine in orange juice while heating, it should be mixed properly, cool it. and add into the above mixture.
4. also add orange jelly crystals while beating.
5. beat it well.
6. now fold whipped cream in the above mix. and after that fold the egg whites into it.
7. pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.
8. decorate with fresh orange slices n cream.
Crust:
2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling:
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons maida
5 eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest(optional)
1 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when
creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
preperation for crust:

greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar, and melted butter. Press the crumbs evenly at
bottom and about 1 inch up the sides of the springform pan. refrigerate while you make the filling.
preperation of filling:
preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven
In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), Add the eggs, one
at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well unite.
Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 hour or
until firm and only the center of the cheesecake looks done. Remove from oven and place on a wire rack.
its quite a lengthy but a tasty recipe... ppl who really love cheesecake will deffinitly gonna love this recipe... u can lessen the amount of
ingredients if u want to have small cake...
ppl who were intrested in cheesecake can try out this recipe
• MALAKOFF GATEAU
Ingredients for sponge:
Eggs 3
Sugar 6 tbsp, leveled
Flour 6 tbsp, slightly heaped
For Filling:
Fresh cream whipped 8 oz

Icing sugar 2 oz
Ground almonds ½ cup
Flaked almonds toasted ½ cup
Coffee 1 ½ tsp, Dissolved in ¾ cup water
Method for sponge:
1. Beat eggs stiff.

2. Gradually adding in sugar & beat till creamy.
3. Slowly fold in flour.
4. Bake in a greased tray lined with butter paper & greased.
5. Bake on no 6, 200C for 12 -15 minutes. Remove cool.
Method of Filling:
1. Beat cream stiff, add sugar.

2. Cut the sponge in 3 equal parts.
3. Soak little parts of the slices of cake in coffee liquid, apply cream properly.
4. Sprinkle ground almonds, put the 2nd piece on top & pour coffee liquid on it.
5. Spread with cram & nuts.
6. Do the same with 3rd piece of cake.
7. Spread cream on top & sides, pipe swirls of cream on edges.
Chocolate Velvet Squares
Cake
100 gms (or 4Tbsp) cooking chocolate (or good milk chocolate)
100 gms brown sugar
1/2 cup milk
100 gms butter
200 gms flour
100 gms castor sugar
2 eggs - seperated keep whites seperate and yolks seperate as need both
1 tsp bi-carbonate soda
1 tsp vanilla essence
* 2 Tbsp milk - extra if required
Icing
50gms butter
1 cup icing sugar
2 Tbsp sifted cocoa powder
Preheat oven 180 degrees
Place chocolate, milk and brown sugar in pan. Melt, stir well and set aside.
In a mixer bowl add butter and castor sugar and brmeat until light and fluffy. Add egg yolks and mix well.
In a seperate clean and dry bowl add egg whites and beat till white, fluffy and stiff peaks are formed. Set aside.
Sift flour and bicarbonate soda together. Fold into butter mix by hand gently, then fold in chocolate mix followed by egg whites. Fold in gently
so you don't loose the air already added.
*if the mix is too firm, you can add upto the 2Tbsp extra milk that you have if required.
In a 9x6inch pan, grease and line with greaseproof or butter paper.
Cook for 20-25 minutes at 180 degrees but start checking at 18 minutes with a toothpick.
Once cake is cooked (the toothpick will come out clean) allow to cool for 10 minutes in the pan, then transfer to rack to cool completely.
In pan add all icing ingredients, allow to melt and stir well. Once cake has cooled, pour icing on top and spread. This icing should be ontop
only, but if some goes on side it's ok.
Once icing looks like it's starting to set (approx 10mins) cut into squares and serve.
Family Chocolate Cake
Ingredients
Butter 2 cups
Castor Sugar 2 cups
Vanilla essence 1-½ tsp
Eggs (separated) 6
Flour 2 cups
Coco powder 5 tbsp
Baking powder 2 tsp
Milk ½ cup
Ingredients for Icing
Butter ½ cup
Icing Sugar 1-½ cups
Milk ½ cup
Method for Cake
Beat Butter, Sugar and Vanilla essence Till Fluffy. Add sieved coco powder. Beat eggs whites very stiff, add yolks and beat well. Gradually add
the eggs mixture to the butter mixture and beat well. Fold in the sifted flour and baking powder very lightly. Pour mixture in a well greased
two 9 inches sandwich pans. Bake on 180 degrees for 40 minutes. Remove and cool completely. Cover sides and top of cake with prepared
Icing.
Method for Icing
Melt Butter, add Coco, vanilla essence, milk and icing sugar. Mix all well. Keep it in the fridge for 1 hour. Beat well before using.
Blackforest Cake
Chocolate sponge
4 eggs
8 Tbsp castor sugar
8 Tbsp slightly heaped flour
2 Tbsp heaped cocoa powder
1 tsp baking powder
1 tsp vanilla essence
Preheat oven 180 degrees
Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a
time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the
sponge will be).
Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.
Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1
large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.
Icing for cake

1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)
4 Tbsp icing sugar
Canned cherries - as required
1 cup canned peach pieces - drained - keep juice seperate
Choc syrup - as required. Bought, or see recipe below.
Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.
Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and
put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all
over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.
Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.
Enjoy
*chocolate syrup
1 cup icing sugar
2 Tbsp cocoa powder
1 tsp butter
2 Tbsp water
Place all ingredients in a pan, heat for 2 minutes and allow to cool.
**you can use pineapple pieces and syrup if you don't like pieces
***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described
for individual cakes.
CHOCOLATE FUDGE CAKE
Ingredients for cake mixture:
Butter 8 ounce
Flour 8 ounce
Baking powder 4 tsp leveled
Eggs 4
Ingredients for topping:

Butter 3 ounce
Fresh cream 4 tbsp
Brown sugar 3 ounce
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts 4 tbsp (chopped)
Method:
1. Preheat oven on 150 degrees.
2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2 minutes until boiling
3. Remove pour into a ring mould and leave until cold
4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs
5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the ring mould
6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.
7. Invert on to a serving plate serve hot with thin custard or icecream.
Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:

Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Eggs 3
Pineapple essence ½ tsp
Pineapple syrup 2 tbsp
Method for base:

Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:

1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin
bake for 30 minutes over turn on a cake plate
Fudge Brownies with frosting
Ingredients
Flour ¾ cup
Butter 3 ounce
Coco powder 3 tbsp
Eggs 2
Baking powder 1 tsp

Sugar 1 cup
Walnuts ½ cup
Method
Beat everything together in a bowl for 3 minutes. Pour in a greased 7 x 7 inch square pan, and bake on No: 4, 180 degrees Centigrade for 25
minutes.
Ingredients for frosting
Icing sugar 1 cup
Butter 3 tbsp
Coco powder 3 tbsp
Milk 2 tbsp
Method
Mix icing sugar, coco powder, butter and milk in a small bowl, and beat until smooth. Spread over brownies. Cut into squares and garnish with
walnut halves.
Cake Alaska
Ingredients
Butter 8 ounce
Sugar 8 ounce
Flour 6 ounce
Cocoa powder 2 ounce
Baking powder 2 tsp
Eggs 4
Cooking Chocolate (melted) 4 tbsp
Milk 4 tbsp
Vanilla ice cream as required
Fresh Cream for Topping
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour ,Vanilla essence ,cocoa and baking
powder. Pour mixture in a greased 8 inches round sandwich tins. And bake for 30 minutes on 180 degrees. Remove and cool cake. Put 1 cake
in a platter. Fill with scoop of vanilla Ice Cream. Cover with second cake on top. Top with melted chocolate. Drizzle with cream and serve
immediately
Mango almond cake
Ingredients
Eggs 4
Flour 3 ounces
Corn flour 1 ounces
Baking powder 1 tsp
Ingredients for icing:
Icing sugar 2 ounces
Mango juice ½ cup
Fresh cream 12 ounces
Mangoes (chopped) 1 cup
Mango (sliced) 1
Almonds (toasted) ½ cup
Method for cake:
Sieve together flour, corn flour and baking powder, beat eggs, stiff gradually adding caster sugar, and beat till fluffy. Add vanilla essence.
Gently fold in the sieved ingredients. Pour in a greased two 8 inches round pans and bake in a preheated oven for 25 minute on 180 degree
centigrade. Remove and cool the cake.
Method for icing:
Beat cream, stiff with 2 ounce of icing sugar, spread 4 tbsp mango juice on cake. Apply cake with cream; lavishly sprinkle with toasted
almonds and mango pieces. Cover with second half of cake. Spread cream on sides and top of cake, decorate the top with sliced mangoes and
toasted almonds.
Blue berry Muffins
Ingredients
Butter 8 ounce
Castor sugar 8 ounce
Flour 6 ounce
Semolina 2 ounce
Baking powder 2 tsp
Milk 2 – 3 tbsp
Blue berries ½ cup
Blue berry jam 4 tbsp
Eggs 4
Method
Beat butter and sugar till light and fluffy; add eggs 1 at a time. Add essence. Fold in the sieved mixture of flour, semolina and baking powder.
Also add in milk, and blue berries. Pour mixture in muffin pan. Drizzle ½ tsp of blue berry jam on to each muffin. Lightly mix bake on 180
degree for 30 minutes
Cherry cake
Ingredients
Flour 6 ounce
Butter 6 ounce
Eggs 3
Ground almonds 2 ounce
Glazed cherries red chopped 3 tbsp
Glazed cherries green chopped 3 tbsp
Method
Sieve 6 ounces flour and ½ tsp baking powder. In a separate bowl mix 3 tbsp chopped cherries in 1 ounce flour and keep aside. In another
bowl beat 6 ounces butter and 6 ounces castor sugar till light and fluffy. Add in one egg at a time and continue to beat till all the eggs have
been added. Also add 1 tsp vanilla essence. Now fold in the flour lightly, then fold in the flour with cherries. Add 2 ounces ground almonds,
mix well. Pour this mixture in a greased loaf pan, bake on 180 degree C for 45 minutes, remove cool and cut into slices.
Coffee Crunch Cake
Ingredients for sponge
Eggs 4
Castor Sugar 4 ounce
Flour 4 ounce
Coffee powder 1 tsp
Baking powder 1 tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounce
Coffee 1 tsp
Water 1 tsp
Ingredients for crunch
Sugar 5 ounces
Almonds 2 tbsp
Method for sponge cake
Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve
together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour,
pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.
Method for crunch
In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to
set till firm, crush with rolling pin and use as required.
Method for icing
Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with
icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly
decorate with swirls of cream.
Fudge Brownies with frosting
Brownie
12 Tbsp Flour - slightly heaped
3 Tbsp Butter
3 Tbsp Cocoa powder
2 Eggs
1 tsp Baking powder
16 Tbsp Sugar - levelled
1/2 cup (8 Tbsp) Walnuts
Frosting
1 cup icing sugar
3 Tbsp butter
3 Tbsp cocoa powder
2 Tbsp milk
Walnut halves for Garnish
Preheat oven to 180 degrees
Fir brownies
In a bowl, sift flour, cocoa and baking powder together. Set aside.
In another bowl beat butter and sugar together. When light and fluffy add vanilla, beat then add 1 egg and beat then 2 tablespoons flour mix,
beat then another egg, beat then the rest of the flour - and mix till well combined.
Add walnuts, and fold in to batter with a spatula.
Pour into a greased and floured 7 x 7 inch square pan. Bake in a 180 degree oven for 25 minutes.
Cool in the pan for 10 minutes. Then remove from tin and allow to cool on a rack.
For frosting
In a bowl seive icing sugar and cocoa together. Add butter and milk and beat until smooth.
Spread frosting over cooled brownies, garnish with walnut halves and cut into squares.
Blackcurrant Cheese Cake
Ingredients for base
Crushed biscuits 2 cups
Butter melted 4 tbsp
Egg whites 3
Caster sugar ½ cup
Gelatin powder 1 ½ tbsp
Water ¼ cup
Fresh cream whipped 2 cups
Yogurt ½ kg tetra pack
Blackcurrant jelly 2 packets
Method for base
Grind biscuits mix with 4 tbsp butter and spread in a greased 9 inch loose bottom tin.
Method filling
Beat 3 egg whites stiff, beat 2 cups cream with ½ cup caster sugar till thick, now beat in ½ kg yogurt to the cream mixture, also add in 1 ½
tbsp dissolved gelatin powder and gently fold in the beaten egg whites, also add in 1 packet of blackcurrant jelly. Pour mixture over the biscuit
base and chill till set.
Topping
Dissolve the second packet of blackcurrant jelly in ¾ cup water, cool slightly and spread gently over the top of cheese cake, chill till set,
decorate with swirls of fresh cream.
Date and walnut cake
Ingredients
Dates 250 gm chopped
Soda bicarb ½ tsp
Water 6 tbsp
Flour 4 ounce
Baking powder ½ tsp heaped
Butter 5 ounce
Sugar 5 ounce
Eggs 2
Vanilla ½ tsp
Method
Chop 250 gm dates and soak with ½ tsp soda and 6 tbsp water for 6 hours. Sieve together 4 ounces flour and ½ tsp baking powder.In a mixing
bowl beat 5 ounces butter and 5 ounces sugar together till creamy, add 2 eggs one by one alternating with 1 tbsp flour, add ½ tsp vanilla
essence then fold in the remaining flour and dates, mix lightly. Pour mixture in a well greased loaf pan and bake on No.4 or 180 degree C for
40 minutes.
Vanilla tea cake
Ingredients
Butter 8 ounce
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 2 tsp
Eggs 4 separated
Vanilla essence 1 ½ tsp
Milk ¼ cup
Method
Grease a 8 inch bandit pan well with oil and dust with flour, leave aside, beat 8 ounce butter and 1 cup castor sugar till light and creamy, add
in 1 ½ tsp vanilla essence and beat, now add 4 egg yolks one at a time, beating well, beat egg 4 white stiff and fold into butter mixture. Also
fold in the sifted 1 ½ cup flour and 2 tsp baking powder mixture into batches, add ¼ cup milk mix well, spread mixture into prepared pan,
bake in a moderate oven for 45 minutes.
Almond macron cake
Ingredients
Butter 6 ounces
Flour 4 ounces
Almond ground 2 ounces
Baking powder 1 ½ tsp
Milk 2 tbsp
Method
In a mixing bowl sieve together 4 ounces flour and 1 1/2tsp baking powder. Add in ground almonds, mix and keep aside. In a separate bowl
beat 6ounces butter and sugar till light and creamy. Add in eggs one by one alternating with 1tbsp of sieved flour and almond mixture. Lastly
add in 1/2tsp vanilla essence and reaming flour and almond mixture, pour batter in a well greased 8*4 inch loaf pan, bake at 180 degree for
35 to 40 min.
Ingredients for topping
Butter 2 ounces
Sugar 2 ounces
Chopped almonds 2 ounces
Cream 1 tbsp
Method
In a saucepan mix 2 ounces butter,2 ounces sugar, 2ounces chopped almonds and 1tbsp cream. Cook for 5 mins. When the cake is nearly
ready pour the topping over the cake and re-bake for 20 min.
Apple cake
Ingredients
Butter 6 ounces
Flour 3 ounces
Corn flour 2 ounces
Baking powder 2 tsp
Eggs 3
Lemon juice 2 tbsp
Apples peeled and grated 3
Melted butter 1 tbsp
Flaked almonds 2 ounces
Granulated sugar 2 tbsp
Method
Sieve 3 ounce flour, 2 ounce corn flour and 2 tsp baking powder together, beat 6 ounce butter until light by gradually adding 6 ounce caster
sugar, add 3 eggs and flour alternating then fold in the 3 peeled and grated apples and 2 tbsp lemon juice, pour mixture in a greased and
paper lined 8 inches baking pan, brush top with lightly melted butter, sprinkle 2 ounces flaked almonds and 2 tbsp granulated sugar, bake in a
pre-heated oven for 35 to 40 minutes on 180 degree C.
Mango mousse cake
Eggs 3
Flour 3 ounce
Mango pulp 1 ½ cup
Eggs 3 separated
Fresh cream whipped 12 ounces
Gelatin powder (dissolved in ¼ cup water) 2 tbsp heaped
Fresh mango slices for garnish
Method for filling
Cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes, remove and add in it dissolved gelatin mixture, beat cream thick, beat
egg whites with remaining 3 ounce caster sugar. Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the
mango pulp, mix all well.
To assemble
Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling, chill for 4 to 6 hours, decorate with fresh mango slices
and whipped cream.
Almond cake
Ingredients:
Butter 100grm
Sugar 75grm flour 75 gms
Egg 2
Khoya ½ cup
Honey 1 tbsp
Baking powder 1 tbsp
Almond ground 25grm
Base of tin:
Whole almond 15 slit
Almonds ½ cup (grinded)
Butter 25g
Method:
Grease 7 inches cake tin with butter well on sides & base & sprinkle almond in it well to coat the side and bottom, arrange split almond on base.
Method for cake:

1. Beat butter & sugar well with honey.
2. Add one egg at a time in beat well.
3. Add essence & khoya.
4. Sift flour, baking powder, add 25grm of ground almonds and mix well.
5. Fold in the butter mixture, mix lightly.
6. Pour in prepared tin & back on 180D for 30 minutes.
Tuti fruity cheese cake
Ingredients for base
Digestive biscuits crushed 2 cups
Melted butter 4 ounce
Curd cheese 1 ½ cup
Cream cheese 1 cup
Gelatin 1 ½ tbsp heaped
Flaked almonds 2 tbsp
Glazed cherries 2 tbsp
Raisons 1 tbsp
Currents 1 tbsp
Mixed peel 1 tbsp
Strawberry essence 1 tbsp
Pink color few drops
Lemon juice 2 tbsp
Any fruit juice 2 tbsp
Caster Sugar 4 ounce
Method
Melt 4 ounce butter, mix with 2 cups crushed biscuits and spread in 9 inch spring foam tin, beat both the cheese, 4 ounce caster sugar until
light and creamy, dissolved 1 ½ tsp gelatin in ¼ cup water, mix with 1 tbsp strawberry essence, few drops of pink color and all the dry fruits,
beat 8 ounce fresh cream and mix in the mixture, mix all well, pour mixture into the prepared tin and chill for 2 hour till firm, decorate cheese
cake with whipped cream and serve.

Ingredients
Biscuits crushed 3 cups
Butter melted 4 ounces
Eggs 4 separated
Curd cheese 8 ounces
Cream cheese 6 cubes
Sugar 10 tbsp
Gelatin powder 2 tbsp heaped
Water ¼ cup
White chocolate 150 gm chopped
Fresh cream 12 ounces whipped
Lemon juice 1 tbsp
Method for base
Grease 10 inches loose bottom pan, mix 3 cups biscuits crumbs with 4 ounce melted butter and press on bottom of pan, bake for 10 minutes on
180 degree.
Method for filling
Cook 4 egg yolks and 4 tbsp sugar for 2 minutes stirring, melt 150 gm white chocolate with 2 tbsp milk and put in the egg yolk mixture,
dissolve 2 tbsp gelatin in ¼ cup water and add to the egg yolk mixture, beat 12 ounce fresh cream stiffed, beat egg white stiff with 6 tbsp of
caster sugar, now fold in the cream, in another bowl beat both the cheese well add in 1 tbsp lemon juice, 1 tsp vanilla essence now fold in the
egg and chocolate mixture, also fold in the beaten cream, lastly fold in the stiffly beaten egg white, mix all well, pour mixture on biscuits base,
set in the freezer for 2 hours, remove and decorate with white chocolate shavings and dust top with sieved coco powder.
Tiger cake
Ingredients
Butter 8 ounces
Self raising flour 8 ounces
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each
addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture
plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with
coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool
cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool
in fridge, remove and beat till spreading consistency.
Chocolate Cake Trifle
Ingredients
Flour 2 cup
Egg 6
Milk 1 cup
Jelly 2 packets
Cream ½ liter
Butter 200 gm
Baking powder 2 tsp
Cocoa powder 4 tbsp
Method
In a bowl mix together 2 cup Flour, 6 Eggs, 1 cup Milk, 200 gm Butter, 1 tsp Vanilla essence, 2 tsp Baking powder and 4 tbsp Cocoa powder.
Beat using a beater. Pour the mixture in microwave bowls and bake for 8 minutes. Now take it out of oven, beat ½ liter cream till thicken. Cut
cake into three pieces, make a layer of cream, now make a layer of jelly. Repeat this process with cake. Just before serving garnish with cream
and jelly.
Degi Aalo Gosht
Ingredients
Meat ½ kg
Potatoes ½ kg
Bay leaves 2
Black cardamom 2
Green chilies 4
Green cardamom 4
Onion 250 gm
Ghee 250 gm
Yogurt 375 gm
Black pepper 1 tsp
Nutmeg and Mace 1 tsp
Salt 1 tsp
Chili powder 1 tbsp
Kewra water 1 tbsp
Ginger juliennes 1 tbsp
All spice powder 2 tbsp
Method
Heat 250 h ghee, add potato cubes, fry and then keep aside. Now add in ghee 250 gm chopped onion, fry well and the keep it aside. Marinate
½ kg meat with 375 gm yogurt, 2 tsp coriander powder, 1 tbsp chili powder, 1 tsp salt, 1 tbsp ginger garlic paste and 1 tsp cumin seeds for 30
minutes. Now add in ghee marinated meat, cover and cook for 30 minutes till meat is tender. Now crush the fried onion and add to the pan,
also add fried potatoes with 2 glasses of water. Cook for 30 minutes on medium flame. Crush 2 bay leaves, 4 green cardamom, 1 tsp nutmeg
and mace. Add this to the pan. Cook for more 30 minutes. Turn the flame off, add 1 tbsp Kewra water, 1 tbsp ginger juliennes and 4 green
chilies, serve with Naan.
Khoya Nauratan Savayyan
Ingredients
Thick colored vermicelli ½ packet
Milk 1 liter
Cardamom 4
Asharfia’n 1 cup
Sugar ½ cup
Almond & pistachio 100 gm
Butter 100 gm
Khoya 250 gm
Essence ½ tsp
Method
In a pan, put 1 liter milk with 4 green cardamoms. Let it cook over low flame. Now in another pan heat 100 gm butter, add ½ packet of
colored vermicelli and fry well. Add in boiled milk and cook over low flame till vermicelli is tender. Add ½ cup sugar and cook till water dries.
Lastly add ½ tsp essence, 1 cup Asharfia’n and 250 gm Khoya. Turn the flame off and serve
Haleem
Ingredients
Meat boiled 1 kg
Wheat 1 cup
Oil 1 cup
Split green lentils (boiled) ¼ cup
Red lentils (boiled) ¼ cup
Split black gram (boiled) ¼ cup
Yellow gram (boiled) ¼ cup
Onion 250 gm
Turmeric powder 1 tsp
Nutmeg 1 tsp
Mace 1 tsp
Salt to taste
Method
In a pan, put together 1 kg boiled Meat, 2-1/2 tsp Chili powder, 1 tbsp Ginger garlic paste, 1 tsp Turmeric powder and Salt to taste. Now cook
with 2 glasses of water over low flame. Mash the meat well. Grind together ¼ cup boiled Split green lentils, ¼ cup boiled Red lentils, ¼ cup
boiled Split black gram and ¼ cup boiled Yellow gram. Add all the lentils to the meat mixture and cook for another 30 minutes. Add 1 tsp
nutmeg powder and 1 tsp mace powder. Also add 1 tsp all spice powder and mix well. Lastly heat 1 cup oil in other pan, add 250 gm chopped
onion and fry till its color turn to golden brown. Pour this mixture on top of Haleem and serve hot.
Haray Masalay kay Seekh Kabab
Ingredients
Mince ½ kg
Egg 1
Onion 2
Green chilies 6
Coriander leaves ½ bunch
Raw papaya paste 1 tsp
Cumin seeds 1 tsp
Black pepper 1 tsp
Oil as required
Salt to taste
Method
In chopper put together ½ kg Mince, 2 Onions, 6 Green chilies, ½ bunch Coriander leaves, 1 tsp Cumin seeds and 1 tsp Whole coriander.
Chop well, now put this mixture in a bowl, add 1 Egg, 1 tsp raw papaya paste, 1 tsp Black pepper, 2 tsp Ginger garlic paste and Salt to taste.
Make Kebabs on metallic rods and Grill over burning coals or fry in oil. Serve with Chutney.
Kharay Masalay ka Qeema
Ingredients
Mince ½ kg
Ginger 1 piece
Onion 2
Whole red chilies 3
Green chilies 4
Garlic 4 cloves
Curry leaves 6
Oil ½ cup
Tomatoes 250 gm
Cumin seeds 1 tbsp
Whole coriander 1 tbsp
Turmeric ½ tsp
Pomegranate seeds 2 tbsp
Salt to taste
Method
Roast together 2 tbsp Pomegranate seeds, 1 tbsp Whole coriander, 1 tbsp Cumin seeds and 3 whole red chilies. Now crush the roasted spices.
Heat ½ cup oil in pan, add 1 piece of ginger and 4 garlic cloves. Fry and add ½ kg mince. Fry well on high flame. Now add 2 chopped onions,
also add 250 gm chopped tomatoes, cover and cook on low flame for 10 minutes. Add crushed spices, 6 curry leaves, ½ tsp turmeric, 4 green
chilies and salt to taste. Simmer for 10 minutes and serve.
Gajar ka Halwa
Ingredients
Carrot (Grated) 2 kg
Edible Silver Foil 2
Green Cardamom 6
Ghee 1 cup
Sugar 1 cup
Dry Milk Powder 1 cup
Almond 50 gm
Pistachio 50 gm
Khoya 250 gm
Method
Heat 1 cup ghee in a pan, add 2 kg grated carrot and fry well. Now add 1 cu sugar, 50 gm almond, 50 gm pistachio, 6 green cardamoms, 250
gm Khoya and 1 cup dry milk powder. Mix well and put in a serving dish. Garnish with silver foil and serve.
Kata Katt
Ingredients
Tomatoes Chopped ½ kg
Mutton Kidney 250 gm
Mutton Liver 250 gm
Mutton Heart 250 gm
Mutton Brain 250 gm
All Spice Powder 1 tsp
Cumin Seeds 1 tsp
Whole Coriander 1 tsp
Butter 1 tsp
Dry Fenugreek Leaves 1 tbsp
Ginger Garlic Paste 1 tbsp
Turmeric Powder ½ tsp
Crushed Red Pepper 2 tsp
Oil as required
Coriander Leaves, Green Chili as required
Salt to taste
Method
heat a large griddle, put together 1 tbsp ginger garlic paste, ½ kg chopped tomatoes, 2 tsp crushed black pepper, 1 tsp cumin seeds, 1 tsp whole
coriander, ½ tsp turmeric, 1 cup water and salt to taste. Cover and cook till tomatoes are tender. Now add 250 gm mutton liver, 250 gm
mutton kidneys and 250 gm mutton heart. Chop into small pieces using spoon or any other utensil. Now add 250 gm mutton brain, 1 tbsp dry
Fenugreek leaves and 1 tsp all spice powder. Mix well and chop again. Lastly top with with 1 tsp butter. Garnish with chopped coriander
leaves and green chilies. Serve hot.
Beef Malai Botti Tikka
Ingredients
Beef 1 kg
Oil ½ cup
Black pepper 1 tsp
Roasted cumin seeds 1 tsp
Raw papaya 1 tbsp
Lemon juice 2 tbsp
Yogurt 4 tbsp
Fresh cream 4 tbsp
Shashlik sticks as required
Salt to taste
Method
Cut 1 kg Beef into small cubes, now marinate with 1 tsp Black pepper, 1 tsp Roasted cumin seeds, 1 tsp All spice powder, 1 tbsp raw papaya, 2
tbsp Lemon juice, 2 tbsp Green chili paste, 4 tbsp Yogurt, 4 tbsp Fresh cream, 4 tbsp Ginger garlic paste and Salt to taste. Leave it for 2 hours.
Now thread in Shashlik sticks and pan fry on medium flame with ½ cup Oil. Beef Malai Botti Tikka is ready to serve.
Qabaili
The Afghani Rice
Ingredients
Rice ½ kg
Mutton ½ kg
Carrot 2
Cardamom 4
Apricot 1 cup
Oil ½ cup
Cinnamon 2 pieces
Raisin 100 gm
Black pepper 1 tsp
Salt 1 tsp
Saffron essence ½ tsp
Cumin seeds 2 tsp
Sugar 2 tbsp
Method
Heat ½ cup oil in a pan, add ½ kg mutton with fat and fry till its color turn to golden brown. Now add 1 glass of water and 1 tsp salt. Cook
over low flame till meat tender. Soak ½ kg rice for 20 minutes, cook with 2 tsp cumin seeds, 1 tsp salt and water as required till half done. Now
drain the rice and keep aside. Now in meat mixture add 2 chopped carrots, 100 gm raisin, 4 green cardamom, 1 tsp black pepper, 2 pieces of
cinnamon and 1 cup apricot. Cook for another 1 minute. Now add boiled rice and ½ tsp saffron essence. In other pan cook 2 tbsp sugar till
melts, add ½ cup water and mix well. Now pour this mixture on top of rice and simmer for 20 minutes. Serve hot.
Gola Kabab
Ingredients
Mince ½ kg
Egg 1
Fried onion 4
Raw papaya 1 tsp
Yogurt 1 tbsp
Chili powder 2 tsp
Mace ¼ tsp
Nutmeg ¼ tsp
Oil as required
Salt to taste
Method
In chopper, put together ½ kg mince, fried onion and 1 tsp raw papaya. Chop well and mix with ¼ tsp mace powder and ¼ tsp nutmeg
powder. Now add 1 tsp all spice powder, 1 tbsp Yogurt, 1 tbsp Ginger garlic paste, 2 tsp Chili powder, ½ tsp Cardamom powder and Salt to
taste. Now make round balls and fry in hot oil or grill over burning coals. Serve with chutney
Timatar Aur Imli ki Chutney

Ingredients
Tomatoes boiled 2
Whole red chilies 4
Garlic 6 cloves
Salt ½ tsp
Method
In blender put together 2 boiled tomatoes, 4 whole red chilies, 6 cloves of garlic, 1 tsp roasted cumin seeds, ½ tsp salt and 4 tbsp tamarind
pulp. Blend well and serve.
Besani Fried Fish
Ingredients
Fish 1 kg
Chaat Masala 1 tsp
Carom seeds ½ tsp
Oil for fry
Salt to taste
Ingredients for Coating
Gram flour 1 cup
Egg 1
Carom seeds ½ tsp
Cumin seeds ½ tsp
Salt ¼ tsp
Method
Marinate 1 kg Fish pieces with 1 tsp Roasted cumin seeds, 1 tsp All spice powder, 1 tsp Chaat Masala, ½ tsp Carom seeds, 2 tsp Ginger garlic
paste, 2 tsp Crushed red chili, 4 tbsp Tamarind pulp and Salt to taste. Leave it for 30 minutes. Now in bowl mix together 1 cup Gram flour, 1
Egg, 1 tsp Red chili powder, ½ tsp Carom seeds, ½ tsp Cumin seeds, ¼ tsp Salt and make a thick paste with water as required. Now coat the
marinated fish in this paste and deep fry in hot oil. Delicious Besani fried fish is ready to serve.
Hareesa
Ingredients
Chicken ½ kg
Onion 1
Spinach boiled 1 cup
Green chilies 50 gm
Yogurt 250 gm
Wheat boiled 250 gm
Salt 1 tsp
Chaat Masala 1 tbsp
Coriander leaves as required
Mint leaves as required
Ingredients for Kabab
Onion 1
Mince 250 gm
Cumin seeds 1 tsp
Oil for fry
Salt to taste
Method
Heat oil in pan, add chopped onion and fry, now add chicken and fry well. Now add 2 tsp ginger garlic paste, 50 gm green chilies, ½ tsp
turmeric, 1 tsp salt, 1 cup boiled spinach and 250 gm yogurt. Fry well adding a little water. Cook till chicken is tender. Then add 250 gm
boiled wheat.
Method for Kabab
In chopper put together 1 Onion, 250 gm Mince, 1 tsp Ginger garlic paste, 1 tsp Red chili powder, 1 tsp Cumin seeds and Salt to taste. Chop
well and make small Kabab with this mixture. Fry in oil, add fried kabab in Hareesa mixture. Sprinkle 1 tsp all spice powder. Serve with fresh
coriander leaves, mint leaves, Chaat Masala and chopped green chilies.
Condensed Milk
Ingredients
Sugar 2 cup
Water ½ cup
Milk powder ½ kg
Method
In pan, put together 2 cup Sugar, ½ cup Water, ½ kg Milk powder and ¼ tsp Cardamom powder. Cook for 30 minutes till thickens. Save in a
bottle and use as required.
Tikka masala
Whole red chili 100 grams
Aniseed 1 tsp
wholecumin 1 tsp
Cinnamon 2 sticks
Fennel Seeds 1 tbsp
Cardamom seeds ½ tsp
Whole black pepper ½ tsp
Nut meg 2 leaves
Mace ½
Star anis 1
Food color ½ tsp
Kabab cheeni ½ tsp
Black salt ½ tsp
Heat oil in a pan add whole red chili , turmeric powder, fennel seed, cinnamon, whole cumin, big cardamom, whole black pepper, oregano and
nutmeg, mace, star anees, yellow badyan seeds, star anis, sauté three to four minutes. Now grind the masala together with black salt.
Chat Masala
Whole red chili 100 grams
Whole cumin 3 tbsp
Black cumin 1 tbsp
Small cardamom 1 tsp
Tartri 1 tsp
Dry garlic 1 tbsp
Cinnamon powder ½ tsp
Black cumin 1 tsp
Salt 1 tbsp
Black salt 1 tsp
Method:
Take a pan and put whole red chili cook for few minutes and take out in bowl, add in same pan whole red cumin, black cumin, small
cardamom, tartri, whole coriander, dry garlic, whole black pepper, cinnamon powder and black cumin to roast and blend also whole red chili
it in a blender and in the end add black salt and sal
Ingredients
masala
Kashmiri red chili 125 gram

Red chili rajashtani 125 grams
Whole Cumin seeds 100 grams
Pipali (Long Gum) 1 tbsp
Whole Coriander 4 tbsp
Cloves 5 to 6
Green Cardamom 8 to 10
Star anis 4 to 6
Mace 1 tsp
Method:-
Heat oil in a pan add Kashmiri and red chili rajashtani then another pan add Whole Cumin seeds, Pipali , Whole Coriander , Green cardamom,
Cloves , mace, star anise sauté three to four minutes. Now grind the masala together its ready for use.
Bheja Fry Masala
Required Ingredients
Brain cow/goat 1
Turmeric powder 1tsp
Garam masala powder 1 /4tsp
Crushed cumin seeds 1/4tsp
Crushed coriander seeds 1/4tsp
Red chili powder 1/2tsp
Crushed red chili 1/2tsp
Chopped onions 1
Tomato chopped 1
Green chili 2
Green coriander leaves for garnishing
Julienne ginger for garnishing
Dried fenugreek 1/4tsp
Oil 1/4cup
Cinnamon stick 2
White vinegar 1tbsp
Method:
First blanch the brain in half tsp turmeric powder, cinnamon sticks, white vinegar for a couple of minutes in hot boiling water .
Remove it from the heat, remove the upper skin from the brain and leave it for cooling.
To make the masala heat oil in a frying pan Add the onions along with the ginger garlic paste and stir fry for a couple of minutes.
Add the crushed cumin seeds, crushed coriander seeds ,chopped tomato, turmeric powder red chili powder, crushed red chili, garam masala
and cook for a couple of minutes. Then add the green chilies, white vinegar, salt and pepper.Cook until a mixture of uniform consistency is
reached.
Now chop the blanched brain and add into the masala. Stir it gently. Cook more for a couple of minutes.
Turn the flame off. Garnish with green coriander ,julienne ginger and green chilies. Serve with hot Naan
Raan Roast (Saturday 27th Nov 2010)
Mutton or lamb leg whole 11/2kg
Salt to taste
Crushed Black pepper 1tsp
Turmeric powder 1/2tsp
Garama amsala 1tsp
Nutmeg a pinch
Plain yogurt 1cup
Oil ¼ cup
Green chili paste 1tsp
Tamarind pulp ½ cup
Method:-
Using a sharp knife make slits all over the mutton or lamb leg,
To prepare the marinade , take a bowl, put plain yogurt, ginger garlic paste, crushed black pepper ,turmeric powder, garam masala powder,
nutmeg, red chili powder, green chili paste, tamarind pulp, salt and oil .Mix well.
Rub the marinade over the meat, forcing it into the slits. Keep aside for 5-6 hours.
If you want to roast in an oven , preheat it at 350 C and bake till the meat turns dark brown and is tender or place in a large skillet and cook
for 15- 20 minutes.
If you choose the second option then fry the leg on a sizzling hot frying pan until urn marks appear on both the sides.
Heat the large skillet, place the leg into the skillet cover and cook till the meat is tender.
Serve with hot Naan.
crispy chicken burger

4 burger buns
4 chicken breast fillets
2 cups cornflakes crushed
1 egg beaten
1 cup flour
1 tsp baking powder
oil for frying
1/2 tsp red chilli powder
1/4 tsp paprika powder
salt to taste
garlic powder 1/2 tsp
mustard powder 1/4 tsp
marination
vinegar 1 tsp
red chilli powder 1/2 tsp
salt to taste
black pepper to taste
mayonnaise
chilli sauce
lettuce
tomato
sliced cheese
marinate chicken in salt, red chilli powder, black pepper and vinegar for half an hr. drain the chicken well on a sieve.
in a bowl mix the baking powder, flour, chilli p, paprika p, salt, black pepper, garlic powder and mustard powder.
coat the chicken in flour mixture then dip in the beaten egg and toss in the crushed cornflakes until well coated. let the chicken pieces sit for
5-10 minutes. fry in hot oil until golden and crispy. drain on a paper towel.
toast the buns and serve with cheese, sauces and toppings of your choice...
garlic mayo
1 cup mayonnaise
2 cloves garlic minced
1/2 tsp dijon mustard
salt to taste
whip all ingredients together and serve as a dip with french fries.
steak with morel sauce
400 gms beef undercut cut into round steaks

salt
morels 2 small ( soaked in boiling water for 10 minutes)
butter 2 tbsp
olive oil as required
cream 1/2 cup
4 tbsp beef broth
1/2 onion finely chopped
garlic 1 clove finely minced
marinate the beef in salt and pepper. heat a grill pan and cook steaks on either side for 8-10 minutes for a medium cooked steak.in a pan, heat
the olive oil add the garlic then add the onions and saute till transparent. add the butter, and then add the morels. cook for 2 to 3 minutes then
add the beef broth and cook for afew minutes. add the cream and continue cooking until slightly thickened , pour over the steak and serve
oven roasted potatoes
3 potatoes cut into wedges
rosemary fresh 1 tbsp chopped
garlic powder 1/4 tsp
paprika 1/4 tsp
salt
olive oil 5 tbsp
Preheat the oven to 220 C.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic powder and paprika powder along with the
chopped rosemary ; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven
for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
When measuring dry or solid ingredients, dip the cup or spoon measure into the food and lift out. Use the edge of a knife to scrape across the
surface, removing excess ingredients so the surface is flat. When measuring liquids, place the jug onto a flat surface and bend down to check at
eye level.
Pan measurements | Oven temperatures | Metric cup & spoon sizes | Liquids | Mass (weight) | Cup conversions
Pan measurements
muffin pans
mini 30ml 1 1/2 Tbs
regular 1 80ml 1/3 cup
regular2 125ml 1/2 cup
Texas 180ml 3/4 cup

cake pans
20cm springform cake pan 8 inch
20cm square cake pan 8 inch
To check your muffin pan's capacity, for a mini muffin pan pour 1 1/2 tablespoons (30ml) water into 1 hole in your pan. If the water comes
right to the top (with none left over) it is 1 1/2 tablespoon capacity. Use the same method to measure regular or Texas muffin pans.

Oven temperatures
celsius celcius
fahrenheit gas
(electric) (fan forced)
120º 100º 250º 1 very slow
150º 130º 300º 2 slow
160º 140º 325º 3 moderately slow
180º 160º 350º 4 moderate
190º 170º 375º 5 moderately hot
200º 180º 400º 6 hot
230º 210º 450º 7 very hot
250º 230º 500º 9 very hot
If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlier

Metric cup & spoon sizes*
cup metric
1/4 cup 60ml
1/3 cup 80ml
1/2 cup 125ml
1 cup 250ml

spoon metric
1/4 teaspoon 1.25ml
1/2 teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoons 10ml
1 tablespoon (equal to 4 teaspoons) 20ml

Liquids*
metric cup imperial
30ml 1 fl oz
60ml 1/4 cup 2 fl oz
80ml 1/3 cup 3 1/2 fl oz
100ml 2 3/4 fl oz
150ml 5 fl oz
200ml 7 fl oz
250ml 1 cup 8 3/4 fl oz
310ml 1 1/4 cups 10 1/2 fl oz
375ml 1 1/2 cups 13 fl oz
430ml 1 3/4 cups 15 fl oz
475ml 16 fl oz
500ml 2 cups 17 fl oz
625ml 2 1/2 cups 21 1/2 fl oz
750ml 3 cups 26 fl oz
1L 4 cups 35 fl oz
1.25L 5 cups 44 fl oz
2L 8 cups 70 fl oz

Mass (weight)*
10g 1/4oz
15g 1/2oz
30g 1oz
60g 2oz
90g 3oz
125g 4oz (1/4 lb)
155g 5oz
185g 6oz
220g 7oz
250g 8oz (1/2 lb)
280g 9oz
315g 10oz
345g 11oz
375g 12oz (3/4 lb)
410g 13oz
440g 14oz
470g 15oz
500g (1/2 kg) 16oz (1 lb)
750g 24oz (1 1/2 lb)
1kg 32oz (2 lb)
1.5kg 48oz (3 lb)
2kg 64oz (4 lb)
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Cup conversions for metric & imperial*
Ingredient 1 cup 1/2 cup 1/3 cup 1/4 cup
breadcrumbs, dry 90g 2 3/4oz 45g 1 1/2oz 30g 1oz 25g 3/4oz
Butter 250g 8oz 125g 4oz 80g 2 1/2oz 60g 2oz
cheese, shredded/grated 80g 2 1/2oz 40g 1oz 35g 1oz 25g 3/4oz
choc bits 190g 6oz 95g 3oz 70g 2 1/4oz 55g 1 3/4oz
coconut, desiccated 85g 2 3/4oz 45g 1 1/2oz 35g 1oz 20g 1/2oz
flour, plain/self-raising 150g 4 3/4oz 75g 2 1/2oz 50g 1 1/2oz 40g 1 1/2oz
rice, uncooked (long-grain/basmati/jasmine) 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 50g 1 1/2oz
sour cream 235g 7 1/2oz 125g 4oz 85g 2 1/2oz 65g 2oz
sugar, brown – lightly packed 160g 5oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz
sugar, brown – firmly packed 200g 6 1/2oz 100g 3oz 70g 2 1/4oz 55g 1 3/4oz
sugar, caster 220g 7oz 115g 3 3/4oz 80g 2 1/2oz 60g 2oz
sugar, icing 150g 4 3/4oz 80g 2 1/2oz 60g 2oz 45g 1 1/2oz
sugar, white 225g 7oz 110g 3 1/2oz 80g 2 1/2oz 60g 2oz
Sultanas 170g 5 1/2oz 90g 3oz 65g 2oz 45g 1 1/2oz
Yoghurt 260g 8 1/4oz 130g 4oz 90g 3oz 70g 2 1/4oz
.
Light meal sandwich
Ingredients
Roasted chicken breast 2 chopped
Capsicum chopped ½ cup
Green onion 1 chopped
Cucumber chopped ½ cup
Sweet corn 2 tbsp
Mayonnaise ½ cup
Yogurt 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Hot dog buns 3
Method
Mix together 2 roasted & chopped chicken breast, ½ cup Cheddar cheese, ½ cup Capsicum chopped, 1Green onion chopped, ½ cup Cucumber
chopped, 2 tbsp Sweet corn, ½ cup Mayonnaise, 2 tbsp Yogurt, ½ tsp Salt, ½ tsp Black pepper, ½ tsp Salt, ½ tsp Black pepper mix all together,
cut hotdogs bun into halves, slightly heat and spread with butter put the prepared filling. Serve hot or cold.
Mayonnaise:
Ingredients:
Egg yolks 3
Mustard paste 1 tsp
Salt ½ tsp
White pepper ½ tsp
Oil 3 cups
White vinegar 3 tbsp
Sugar 1 tbsp
Method:
1. Beat egg yolks with salt pepper, mustard, until thick about 2 minutes.
2. Add in oil in very low stream.
3. Add white vinegar 1 tbsp at a time after each 1 cup of oil has been added.
4. Beat till 3 cup of oil has been used and mayonnaise is thick.
5. Lastly add sugar and use as required.
GAJRELA
Ingredients:
Milk 4 ½ cups
Carrots grated 2 cups
Rice grinded ½ cup
Cardamom powder 1 tsp
Sugar ¾ cup
Saffron ¼ tsp
Almond / Pistachio Sliced 1 tbsp each
Silver paper as required
Method:
1. Grate carrots & slightly steam for 5 minutes.

2. Boil milk.
3. Add grinded rice & carrots, cook till both tender.
4. Add in sugar & cook till thick.
5. Add cardamom powder, saffron, cool slightly, put in a serving bowl.
6. Garnished with Almond / pistachio & silver paper.
Espresso coffee
Ingredients
Boiled water 1 cup

Milk powder 2 tbsp
Coffee 1 tsp
Milk ½ cup
Sugar to taste
Cardamom powder 1 pinch
Method:
1. Heat water and milk together till boiling.

2. In a blender, add coffee, milk powder, cardamom powder with ½ mixture of boiling milk and water & bland for 30 second.
3. Pour in a serving mug & top with remaining boiling milk mixture.
4. Serve garnished with a dash of coffee.
Spicy Mexican salad
Ingredients
Sweet corn 1 cup
Kidney beans 1 cup
Onion 1 cut into tiny cubes
Capsicum 1 cut into tiny cubes
Chicken tikka chunks 1 cup
Cucumber 2 cut into tiny cubes
Tortillas chip brushed for garnish
Ingredients for dressing
Chili sauce 2 tbsp
Ketchup 1 tbsp
Lemon juice 1 tbsp
Salt ½ tsp
Sugar 1 tsp
Garlic paste ½ tsp
Mayonnaise ¾ cup
Method for dressing
Mix all together in a bowl.
Method for salad
Place all the vegetables and tikka chunks in large bowl, mix lightly, just before serving mix with dressing, serve garnish with tortillas chips.
Double crust pizza:
Ingredients:
For pizza dough:
½kg fine flour
1 yeast
1tbsp sugar
2tsp baking powder
Salt to taste
For chicken:
½kg chicken boneless
1tsp red chili powder
1tbsp garlic paste
2tbsp bar.b.q spice
3tbsp oil
4tbsp lemon juice
Salt to taste
For topping:
2 tomatos (slices)
2 capsicums (slices)
½cup mushrooms (slices)
½ black olives (slices)
500g mozzarella cheese (1 piece)
1tsp oregano
½ tsp chopped black pepper
3-4tbsp butter
1cup tomato puree
1chopped onion
2-3 tomatoes
1tbsp ginger paste
1/3tsp chopped black pepper
2tbsp oil
Salt to taste
Method:
For dough in Luke warm water, add 1 sachet of yeast and 1tbsp of sugar then mix it. Leave the mixer for 15 minutes. Now in ½ kg white flour
add salt to taste, 2 tsp baking powder with yeast, then knead it well and set aside for 3 to 4 hours. Knead that dough once again to become
normal. After it make, press/beat the circular dough with the palm of your hand on a flat surface such as the kitchen platform.
For chicken in a mixing bowl, add ½ kg chicken, 2 tbsp of bar.b.q masala, 1 tbsp garlic paste, 4 tbsp lemon juice, 1 tsp red chili powder and
salt to taste and mix it well. Now in a pan add 3 tbsp oil after heating it add the chicken and fry it till color of chicken changed, then set aside.
For sauce in a pan heat 2 tsp oil sauté 1 onion in it. Now add 1 cup tomato puree, 2-3 tomatoes and 1 tbsp garlic paste and mix it well. Then
add ½ tsp crushed black pepper, 1/3 tsp crushed red chili and salt to taste, mix it well.
When the oil gets raised set aside.
For crust spread 3-4 tbsp butter over the pizza tray and put the prepared dough on it. Utilize 500gms of mozzarella cheese by cutting it into
straight strips, then lay them on pizza dough in circular pattern and fold the dough and cut the extra over sized edges. Now the crust of pizza
is ready.
For topping on the crust slightly butter and sprinkle ½ tsp crushed black pepper and 1 tsp of oregano herb. Now over the surface of pizza
dough, firstly add prepared sauce, ½ cup of mushrooms, prepared chicken slices, 2 sliced tomatoes, 2 Capsicum sliced, and set it. After that
shredded mozzarella and ½ cup of black olives over the surface of pizza. Now slightly press it. In the end bake the pizza in pre heated oven at
200 degree centigrade for 15-18 minutes. After pizza baked cut it into pieces and served.
Gajar ki kheer
Ingredients:
1/2kg Carrots
1 cup Ground rice
2 kg Milk
1 1/2cup Sugar
1/2tsp Cardamom powder
Kewra essence as required
½ ounce Khoya
Almonds and pistachios as required
Method:-
Wash and boil the carrots in a sauce pan. Then blend them to a fine paste.
Heat the milk, over a medium low flame, in a separate saucepan and add the rice.
When the rice is done add the carrot paste, sugar and cardamom powder. Cook for 10 minutes. When the mixture slightly thickens turn the
flame off.Add the kewra and khoya and gently mixes.
Pour into a dish and garnish with slivered almonds and pistachios
Vegetable Biryani
Ingredients
1 cup peas
1 cup oil
½ cup yogurt
½ cup milk
2 ½ cups rice
1 bunch sliced mint
1 cauliflower
2 carrots
2 green chilies
2 tomatoes
4 sliced onions
4 potatoes
6 small cardamoms
6 lemons
10 French beans
Hot spices powder
Yellow food color
1 tbsp butter
Salt to taste
Method
In a cooking pot, add water and 2 ½ cups rice and allow boiling. Also add 2 green chilies, mint, hot spices powder, 3 small cardamoms, 1 tbsp
white vinegar and salt to taste and allow cooking until 1/3 cooked. Strain away excess water. In a cooking pot, fry 4 sliced onions until they
turn golden brown. Spread half of the fried onion on a flat surface. Add ½ cup yogurt, 1 tbsp ginger garlic paste, hot spices powder and 3 small
cardamoms to remaining fried onion and sauté. Then add 2 tomatoes let them cook. When tomatoes are tender, add 4 potatoes. Then fry florets
of 1 cauliflower, 2 sliced carrots and 1 cup peas in a separate pan and add to the spices. Now add juice of 1 lemon and mint and sauté for 5
minutes. The spices mix is ready. Grease the rice cooking pot and make a layer of rice and a layer of vegetable spices. Then following the
sequence, add juice of 1 lemon, crushed and fried onion, mint and make a layer of rice. Dissolve some yellow color in ½ cup milk and pour
over rice with juice of 1 lemon. Allow simmering until the pot is filled with steam. Your Vegetable Biryani is ready. Sprinkle mint and brown
onion on the top and serve with yogurt dip.
Carrot Juice
Ingredients
2 lemons
4 tomatoes
6 carrots
1 cup sugar
1 bottle fizzy drink
A pinch of black salt
Mint to requirement
Ice to requirement
Method
In a blender, add 4 finely chopped tomatoes with some water and blend well. Strain away excess water. Now blend 6 finely chopped carrots
with water. Now blend together tomato and carrot juice with 1 cup sugar and 1 bottle fizzy drink. Serve Carrot Juice with ice and sprinkle a
pinch of black salt on top.
 Cookies and cream

Ingredients
Milk 1 cup
Vanilla ice cream 4 scoops
Cream 2 tbsp
Icing sugar 1 tbsp
Crushed ice 1 cup
Cookies 4
Method
Blend all together and serve in a tall glass garnish with cookies.
 Coffee shake
Ingredients
Coffee 1 tbsp
Milk 1 cup
Crushed ice 1 cup
Vanilla ice cream 4 scopes
Method
Blend all together and serve chilled.
 Blue colada
Ingredients
Pineapple juice 1 cup
Coconut milk powder 2 tbsp
Cream 2 tbsp
Caster sugar 2 tbsp
Vanilla ice cream 4 scoops
Blue color few drops
Crushed ice 1 cup
Method
Blend all together and serve immediately.
 Tropical punch
Ingredients
Pineapple juice 1 cup
Orange juice ½ cup
Mix fruit juice 1 cup
Caster sugar 3 tbsp
Crushed ice 1 cup
Fruit cocktail ½ cup
Method
Blend all together except fruit cocktail.
To serve
In a glass put 1 tbsp fruit cocktail top with blended punch and serve immediately.
Mint and lemon frappe

Ingredients
Lemon juice 2 tbsp
Mint leaves 8 grinded
Caster sugar 2 tbsp heaped
Ice cubes 1 cup
White drink 1 cup
Method
In a blender add 2 tbsp lemon juice, 8 grinded mint leaves, ice cubes and white drink, blend well, garnish with mint leaves.
 French dressing
Ingredients
Mustard paste 1tsp
Fresh ground garlic ½ tsp
Black pepper 1/8tsp
Salt 1/4tsp
Castor Sugar 1tsp
Lemon juice 1tbsp
Oil 6 ounce
Method
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until
the salt dissolves. Add the oil to the jar and shake until well mixed.
Mayonnaise:
Ingredients:
Egg yolks 3
Mustard paste 1 tsp
Salt ½ tsp
White pepper ½ tsp
Oil 3 cups
Sugar 1 tbsp
Method:
1. Beat egg yolks with salt pepper, mustard, until thick about 2 minutes.
2. Add in oil in very low stream.
3. Add white vinegar 1 tbsp at a time after each 1 cup of oil has been added.
4. Beat till 3 cup of oil has been used and mayonnaise is thick.
5. Lastly add sugar and use as required.
Russian chicken salad

Ingredients
Boneless Chicken breast 2 boiled and chopped
Eggs 3 hard boiled
Potatoes 2 cut in cubes and boiled
Cucumber 2 peeled and cubed
Carrots 2 cubed and boiled
Apple 1 peeled and cubed
Sweet corn ½ cup
Mayonnaise 6 tbsp
Salt ½ tsp
Pepper ½ tsp
Sugar 1 tbsp
Method
Mix 2 boiled and chopped Boneless Chicken breast, 3Eggs hard boiled, 2Potatoes cut in cubes and boiled, 2Cucumber peeled and cubed, 2
cubed and boiled Carrots, 1Apple peeled and cubed, ½ cup Sweet corn, 6 tbsp Mayonnaise, ½ tsp Salt, ½ tsp Pepper, 1 tbsp Sugar in a bowl,
serve over a bed of salad leaves, decorate with hard boiled eggs
Curry pasta and bean salad

Ingredients
Red kidney beans 1 cup
Pasta shells boiled 2 cups
Chopped dill 2 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Curry powder 1 tsp
Mayonnaise 6 tbsp
Red croutons 1 cup for garish
Method
In a large bowl mix all together 1 cup Red kidney beans, 2 cups Pasta shells boiled , 2 tbsp Chopped dill , ½ tsp Garlic paste , ½ tsp Salt , ½ tsp
White pepper , 1 tsp Curry powder and 6 tbsp Mayonnaise. Garnish with red croutons and serve.
American corn salad

Ingredients
Sweet corn 1 cup
Spring onion 1 cup finely chopped
Capsicum chopped into tiny cubes ½ cup
Tomatoes chopped into tiny cubes ½ cup
Cucumber chopped in tiny cubes 1 cup
Mayonnaise 6 tbsp
Salt ½ tsp
White pepper ¼ tsp
Sugar 1 tbsp
Method
Mix all together 1 cup Sweet corn, 1 cup finely chopped Spring onion cup, ½ cup Capsicum chopped into tiny cubes, ½ cup Tomatoes
chopped into tiny cubes, 1 cup Cucumber chopped in tiny cubes, 6 tbsp Mayonnaise, ½ tsp Salt, ¼ tsp White pepper, 1 tbsp Sugar in a bowl;
serve over a bed of salad leaves.
Spicy Mexican salad

Ingredients
Sweet corn 1 cup
Kidney beans 1 cup
Onion 1 cut into tiny cubes
Capsicum 1 cut into tiny cubes
Chicken tikka chunks 1 cup
Cucumber 2 cut into tiny cubes
Tortillas chip brushed for garnish
Ingredients for dressing
Chili sauce 2 tbsp
Ketchup 1 tbsp
Lemon juice 1 tbsp
Salt ½ tsp
Sugar 1 tsp
Garlic paste ½ tsp
Mayonnaise ¾ cup
Method for dressing
Mix all together in a bowl.
Method for salad
Place all the vegetables and tikka chunks in large bowl, mix lightly, just before serving mix with dressing, serve garnish with tortillas chips.
Thousand Island dressing

Ingredients
Mayonnaise 1cup
Spring onion leaves 1tsp (finely chopped)
Capsicum 1 tbsp
Freshly Ground Black pepper 1/8 tsp
Egg White (hard boiled) 1 (chopped)
Lemon juice 1 tsp
Parsley (finely chopped) 1 tbsp
Fresh Cream (whipped) 1 tbsp
Stuffed Green Olives 1 tbsp
Chili Sauce 2 tbsp
Ketchup 1 tbsp
Paprika ½ tsp
Method
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon
juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving
Coleslaw
Ingredients
Cabbage 2 cups (thinly Sliced)
Carrot (grinded) ½ cups
Castor sugar 1 tsp
Salt ½ tsp
Mayonnaise 4 tbsp
White pepper ½ tsp
Fresh cream 1—2 tbsp
Method
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.
 Chicken cannelloni
Ingredients for cannelloni
Flour 1 cup
Salt ¼ tsp
Egg 1
Milk to make batter
Ingredients for cheese sauce
Butter 2 ounce
Flour 1 ounce
Milk 1 cup
Cream ½ cup
Salt ¼ tsp
White pepper ¼ tsp
Chicken chopped into tiny cubes 2 cups
Flour 2 tbsp
Oil ¼ cup
Onion 2 tbsp chopped
Garlic paste 1 tsp
Oregano leaves ½ tsp
Tomato paste 1 tbsp
Salt ½ tsp
Pepper ½ tsp
Cream 4 tbsp
Mushroom sliced 2 tbsp
Ingredients for pasta sauce
Oil 2 tbsp
Chopped onion 2 tbsp
Garlic ½ tsp
Tomato paste 4 tbsp
Salt ½ tsp
Pepper ½ tsp
Crushed red pepper ½ tsp
Orange color pinch
Sugar 1 tbsp
Method for pan cake
Make batter with 1 cup flour, ¼ tsp salt, 1 egg and required milk, leave it for 15 minutes. Then make pan cakes in non stick frying pan. Fill pan
cakes with chicken fillings, place filled pan cake in greased oven proof dish, pour half pasta sauce cover with cheese sauce, again spread with
pasta sauce, top with 1 tbsp grated cheddar cheese and bake for 15 minutes on 180 degree C.
Method for filling
Heat ¼ cup oil add 2 tbsp chopped onion, sauté for 1 minute, add 1 tsp garlic paste with 2 cups of chicken cubes, add 2 tbsp flour, ½ tsp salt,
½ tsp pepper, 4 tbsp tomato paste and 1 cup of water, cook till thick, lastly add 4 tbsp cream and 2 tbsp mushrooms.
Chicken Corn Soup
Ingredients:
½ kg chicken boneless
½kg chicken bones
½tin sweet corns
1cup hot chili sauce
1cup soya sauce
1cup white vinegar
5-6 green chilies
3-4 eggs
4-5 garlic cloves
½tsp Chinese salt
3-4tbsp corn flour
Crushed black pepper as required
Salt to taste
Method:
Add ½ kg chicken bones, 4-5 garlic cloves and water as required in a pan.Cook to make chicken stock and strain.In the prepared stock, add ½
cup tin of sweet corn, ½ kg boneless chicken chopped and cook for 10- 15 minutes. Then add crushed black pepper, salt, ½ tsp Chinese salt
with beaten eggs stir with a spoon continuously. When the soup starts to boil , then add 3-4 tbsp of corn flour mixed in water and stir
continuously until the soup thickens. Pour into a large soup bowl and garnish with shredded chicken. Serve soup each of soya sauce, chili
sauce, white vinegar, and green chilies
Beef with Pineapple
Ingredients:
½kg beef undercut
1clove ginger (slice)
1tin pineapple
2 onions (slice)
2 chicken cubes
2-3 spring onion leaves (slice)
1tsp whole spice
1tsp sesame oil
1tsp brown sugar
2tbsp white vinegar
2tbsp red wine vinegar
2tbsp chopped ginger
1-2tbsp corn flour
2-3tbsp soya sauce
3-4tbsp lemon juice
Oil for deep fry
Salt to taste
For batter:
½cup white flour
2tsp baking powder
Salt to taste
Method:
In mixing bowl mix together ½cup fine flour, 2tsp baking powder and salt with water until a smooth paste is formed. And leave it for 30
minutes.
Now cut ½kg beef into strips. Dip the beef strips into the prepared batter and deep fry in a pan. Place the strips on an absorbent paper to drain
the oil. After this chop 1clove ginger, 2-3 leaves spring onion and slice 1tin of pineapple and set aside. Now in another mixing bowl add 2tbsp
red vinegar, 2-3tbsp soya sauce, 1tsp sesame oil, salt to taste, 2tbsp white vinegar, 1tsp brown sugar,1-2tbsp corn flour and 2 chicken cubes,
mixed it well. Now heat oil in a pan and fry the chopped ginger with soya sauce mixture until it begins to boil. Then add the sliced pineapples,
chopped onions, 3-4tbsp lemon juice and fried beef, mix and fry it for 2 to 3 minutes. Beef with Pineapples is ready to serve.
Mutton Qorma
Ingredients
½ kg mutton
1 cup yogurt
1 cup oil
3 onions
4 Kashmiri chilies
8 small cardamoms
15 crushed almonds
Few drops of white vinegar
Salt to taste
Method
Boil 4 Kashmiri chilies with white vinegar in some water. When chilies turn to red color, mix with 2 tbsp whole coriander and crush. In a
cooking pot, heat 1 cup oil and fry 3 sliced onions until golden brown. Spread fried onion on an absorbent sheet and make sure they are crisp.
In a bowl, mix a cup of yogurt, crushed chilies, crispy fried onion, salt to taste, 1 tsp ground hot spices, 1 tbsp ginger garlic paste with ½ kg
mutton. Add marinated mutton to the cooking pot and allow cooking for some time. When yogurt and mutton’s water has dried up, add 2 to 2
½ cups of water and sauté. Put on the lid and let it simmer on low flame. When oil makes a separate layer, add 8 small cardamoms and 15
crushed almonds and allow simmering for another 5 minutes. Serve Mutton Qorma with naan.
tikka
chicken 1 kg into 4 pieces
red chilies 1 tsp
salt 1tsp
garam masala 1/2 tsp
tandoori masala 1tsp
lemon 1 tb
yougart 2tb
kasoori methi 1tsp
ginger g arlic 1tsp
mix all a marinate for 2 hours
bake in oven 15 min each side on 180 C
done enjoy :)
banana bread
butter 1/3 cup melted
1 egg
1 cup sugar
2 ,3 ripe banana's mashed
1.1/2 cup plain flour
1 pinch salt
1 tsp soda
1/4 cup walnuts chopped
mix all with wooden spoon

bake at 160 for 1 hour
zinger burger...
1 1/2 kg chicken, cut in 8 pieces

1 tsp salt
1 tsp black pepper
1 tsp paprika
1/4 tsp cayenne
1 tsp ground dried herbs (oregano, thyme, rosemary, sage)
2 cups buttermilk
soak the chicken in all these things atleast6-8 hours
for the seasoned flour:

2 cups flour
1 tsp salt
1/2 tsp paprika
1/4 tsp cayenne
1/2 tsp garlic powder
1/2 tsp onion powder
then dust then chicken in this flour mixture and fry on meduim heat till done around 15-20 min and dont over crowd the pan just fry few
pieces at one time and for sure deep fry it
2 1/2 liter peanut oil for frying or normal oil
sami Kabab :)
1/2 kg beef or chicken boneless
1/3 cup chana dal
3-4 or as per taste green chilies. whole
1tbsp ginger-garlic paste
2 tsp or as per taste chili powder
4black cardamen
4 bay leaves
4 cinamen sticks
6 cloves
salt to taste
1/2 cup yogurt
1-1/2 asp garam masala powder
2-3 green chillies- finely choped
1/3 cup fresh coriender leaves, finely choped
1/2 tablesp fresh mint leaves. finely choped
3or 4 tablesp lime juice
2 eggs lightly beaten
oil or ghee to fry
Method
. put the meat along with the spices.daal
covered with water, into a pot. Cook until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard
the chilies and whole spices.
Grind the meat into a fine paste without adding water. Add the yogurt ,garam masala powder, coriander leaves, mint leaves and lime juice to
the ground meat and mix well.Divide the meat mixture into equal parts.make kabab shape
. Dip in beaten egg, shake off any excess egg and fry in hot ghee or oil until the color changes to a golden brown
i didnt fry by dipping egg if its breaking out u can do

DHAABE KI DAAL.
ING:
1/2 cup masoor daal
1/2 cup mong daal
1/2tspSalt .
...1/2tsp red chilli powder
1/2tsp turmeric
Boil daals with salt, turmeric & red chilli powder, cook till lill bit tender & 1 cup water left.
1/2cup Oil
1 Onion sliced
4 whole red chillies
1 bay leaf
8 black pepper corns
4 cloves
1 bigTomato chopped.
1tspSalt
1tsp red chilli powder
1tsp Zeera
1tbsp Kasuri methi (optional)
3 whole green chillies
3 tbsp green corriander chopped
2tbspGinger juilliene garnishing.
1/2tsp garam masalapowder
METHOD:
Fry onion till lite golden, add cloves, blackpeppercorn, bay leaf & whole red chillies.
Then add tomatoes stir, add salt, redchilli powder, zeera & kasuri methi, stir, close lid and cook for 10 mins on low heat.
Then cook on high heat(bhoonain).Add boiled daals & green chillies, cook for 15 mins.
Add ginger & green corriander, close lid cook on low heat for 2-5 min.
Garnish with garam masala, ginger & green corriander.Serve with naan aur chappatti.
ENJOYYY:)
Fish Boti:
Ingredients:
Fish= half kg ( cut in cubes)
baisen= 1 cup
...garam masala pow=1 tsp
white cumin seeds= 1 tsp
ajwaien= half tsp
bread crumbs= 1 cup
black pepper pow= 1 tsp
red chillli pow= 1 tsp
Method:
MIX fish cubes with black pepper powder, white cumin seeds, ajwaien, garam masala powder,red chilli powder and keep a side for atleast 30
min. then put fish on shashlick sticks..
now mix baisen red chilli pow( 1 pinch),black pepper pow( 1 pinch),garam masala pow( 1 pinch),white cumin seeds( 1 pinch),ajwaien( 1
pinch) then add enough water to make batter not too thick not too thin like we do for pokora's.
now first dip fish ki sticks baisen battar then roll in bread crumbs then deep fry in meduim flame till golden :)
Ingredients:
Chicken wings 1kg

Lemon 3tb
Salt 1 tsp
...Black pepper crushed 1 tsp
Batter:
Flour 1/2 cup

Egg 1
Corn flour 1 tbsp
Baking powder ½ tsp heaped
Salt ½ tsp
Oil 1 tbsp
Water as required'
In a bowl add ½ cup flour, 1 egg, 2tbsp cornflour,1/2 tsp baking powder ,1/2tsp black pepper , 1/2tsp salt ,1/2tsp black crushed, 1tbsp oil and
water. Beat all the ingredients to make medium batter.Marinate the chicken wings with the batter.
Roll the wings in dry plain flour & deep fry for 15 minutes till golden.
For honey sauce:
Garlic 2 tbsp (chopped)

Chili sauce 6 tbsp
Worcestershire sauce 4 tbsp
Honey 6 tbsp
Ketchup 4tb
Oil 2tb
Method:
Heat oil in a pan add chopped garlic and fry till golden.
Now add honey, chili sauce, Worcestershire sauce and ketchup When the mixture starts to boil, add wings & toss well to coat. Serve
Chicken Kalaji Tikka :)

chicken liver 1/2 kg
ginger garlic paste 1tsp
zeera 2tb
whole red chilli 2tbsp
salt
first of all grind zeeera and whole red chilli coarse not fine
now all all things to liver and marinate for good 6-8 hours
now grill them by putting them in skewers ..with 3-4 tb oil .also put some onions thick round slices in same grill pan and one red hot coal
piece also it gives good smell but not very strong ...
when done serve with lemon and paratha's and mint raita
chicken kabab ;
chicken mince 1/2 kg

Degi red chilli 1tb
salt 1 tsp
zarda colour 1 pinch
brown onion 4tb grinded
1 big onion chopped
meat tenderizer 1/2 tsp
make paste ( garlic 2 cloves, 4-5 green chillies ,4-5 tb green coriander)
mix all and marinate for 1 hour then fry on meduim flame till done ....
Afghani Pulao
Ingredients
Chicken 1 kg... See More

Rice 3 cups
Oil ½ cup
Onion ½ kg
Carrot 1
kishmish25...soak them for a while n then fry with carrots
Salt to taste
All spice 3 tbsp(zeera.loang,sabut kali mirch,bari ilaychi,n dar cheeni)grinded
White vinegar 2 tbsp( to boil rice)
Method
Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger
Garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and start boiling till its ¾ done.
Drain the rice.
Now grind the all spice roughly-
slice carrot and fry in little oil for 1 minute with kishmish and keep aside.
Arrange the boiled rice in the pan, pour over the chicken, sprinkle with grinded all spice now add another layer of rice , sprinkle with all spice
and put on low flame for 3-4 minutes
When the pulao is ready garnish with fry carrots slices n kishmish
enjoy....
n have this pulao with dahi n special chatni...

recipie...red chili n garlic spicy chutni
whole red chillies(round)20

safiad zeera...1 table spoon... See More
lil water
3 table spoons black vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutni mix them togethern have with pulao....yummy....my
mouth is full of water
mmm u can use.chicken..qeema(beef n mutton both...) gosht beef n mutton both even lamb meat,,,but i like in chicken n qeema (beef)
Start your day off right by eating a great breakfast. These boiled egg cheesy English muffins are delicious
Ingredients
■6 whole Hard-boiled Eggs, Peeled And Chopped
■1/2 cups Grated Cheddar Cheese
...■2 tb (real) Mayonnaise
■1/2 Teaspoon Dijon Mustard
■ dashe Worcestershire Sauce
■6 whole English Muffins Split (recipe follows)
Combine eggs with all other ingredients. Fold together gently. if want Cover and store in the fridge overnight or u can make riteway.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
Serve immediately!
English Muffins :
Ingredients
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt
Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until
lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to
make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with
cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased grill pan or normal fry pan. Cook muffins on about 10 minutes on each side on slow heat. Keep baked muffins in a warm oven
until all have been cooked. Allow to cool and place in plastic bags for storage.
Kastoori Chicken
Ingredients
Chicken 1 kg
Ginger garlic 1 tbsp
Lemon juice 1 tbsp
White pepper 1 tsp
Salt 1-1/2 tsp
Butter 4 tbsp
Oil ½ cup
Gram flour 4 tbsp
Bread crumbs 2 tbsp
Ingredients for batter
Black cumin 1 tsp
Egg yolk 2
Saffron ½ tsp
Gram flour mixture 4 tsp
Green chilies chopped 1 tsp
Method
Heat butter and oil, roast gram flour in this and remove 4 tsp and keep aside to use in batter. Marinate chicken with ginger garlic paste, lemon
juice, salt, and white pepper(i use red chili powder ). For at least 4 hours
In gram flour mixture add bread crumbs, chopped coriander leaves, chopped green chilies, and add this to the marinated chicken, now cook
this mixture with chicken for 15 minutes on low flame, make batter with egg yolks, black cumin, saffron, gram flour mixture, . Coat this
mixture on chicken, pre heat oven and bake chicken pieces for 15 minutes till done. Serve with Chatni
Masoor and keema plaou
Ingredients
Mince ½ kg
Onion brown 1 cup
Ginger garlic paste 2 tsp...
Chili powder 2 tsp
Cumin powder 1 tsp
Turmeric ½ tsp
Salt 1 ½ tsp
Tomato finely chopped 3
Yogurt ½ cup
Potatoes 2 cut in small cubes
Mint leaves chopped 2 tbsp
Green chilies 6
Fenugreek leaves 4 bunches
Yellow color ¼ tsp
Milk ½ cup
Kewra water 1 tsp
Oil ½ cup
Rice (boiled with 2 tbsp salt) ½ kg
Whole Red Lentils 1 cup boiled
Method
In a large skillet heat ½ cup oil, add 4 bunches of fenugreek leaves, and fry for 1 minute. Add 2 tsp ginger garlic paste with 1 ½ tsp salt, 2 tsp
chili powder, 2 tsp coriander powder, 1 tsp cumin powder, turmeric, chopped tomatoes and fry well add mince with yogurt and potatoes,
cover and cook for 15 min. Then add ½ cup water cover and cook till potatoes and mince are tender and theoil floats on top, lastly add all spice
powder, green chilies. Cover and simmer.Mean while boil rice with salt and whole spice till half done. In a separate pan spread a layer of half
boiled rice topped with mince mixture.Then spread boil lentils then the remaining rice. In a cup mix milk, yellow color and kewra .Sprinkle on
top of the rice. Lastly sprinkle rice with chopped coriander, mint, brown onion. Cover and simmer for 15 minutes.
Keemay kYe Naan
Home Made Nan (Kulcha)
flour/500gms=2cups
salt/1/2tsp
yeast/2tsp
sugar/2tbsp
oil/2tbsp2tbsp
egg1
yogurt/2tbsp
luke warm milk as required
method:
*In a large bowl, dissolve yeast in warm water with sugar. Let stand about 10 minutes, until frothy.
* Stir in milk, egg, salt, yogurt ,yeast and flour to make a soft dough.make loose dough...not too much hard for kulchas.....
*leave it for 15mins,now add oil n mix in dough.
*brush the oil on dough surface leave it for raise.
*Pinch off small handfuls of dough .
* preheat grill to high heat on ur high temprature.
*make shape n put naan on try n sprinkle the til(sesme seeds) n coat the oil slightly with brush.
*plz keep on eye until golden color is come...
*change the side of ur crispy naan ,,,grill other side of the naan minner light golden color.(naan ki buttom side ka kachapan khatum ho jay..)
keep out naan n brush again with butter or oil.....
so ur naan is ready plz dont bake just broil....i made khameeri roti,garlic nan allo wala naan...with same dough....if ur dough is too mush
loose ..keep in fridge....keep out when u want to broil the naans...
Badami Chicken!!!!!!!!!!!
chicken 1kg
tomato 2-3 med chopped
yougart 1/2 cup
onion 2 med chopped
green chillies as like
garam masala powder 1tsp
red chillies 1 tsp
salt as per taste
almond paste 2-3 tb
cream 200 ml
whole cumin seeds 1tb
method :
heat oil in a pot then add onion, when it become transpernt add chicken fry add whole cumin fry then add tomatoe...salt red chillies with
tomato water dries out then add yougart fry fry till oil comes out then add garam masala alomnd paste ..cream mix add green chillies and
corninder leave ...if u like some water to adjust gravy put on dum for 10 min
done !!!!!!!!!!!!
Baked Chicken Boti :D
chicken breast 1/2kg
ginger garlic 1 tsp
green chillies peesi hoi 3,4 tb
garam masala powder 1/2 tsp
zeera peesa howa 1/2 tsp
lemon 1tb
meat tenderizer 1/2 tsp
plain flour 1 tb
oil 4 tb
mix all welll marinate over night put in sticks sprinkle some crushed red chillies on top of each stick
bake at 160 C till done :)
Gulab Jamun
1cup powder milk

2tb maida
1tsp soji
1tsp baking powder
1chutiki ilyachi powder
ecer24
Seekh Kabab
1/2 kg Beef cubes

1 M Onion Chopped Finely
4-5 Green chiilies chopped
2tsp dhania powder
1tsp red chillie powder
1tsp ginger garlic
1/2 tsp kala zeera
1tsp garam masala powder
1/2 tsp jifal javaerti ka powder
1/2 tsp meat tendrizer
2tb ghee
saLT 1tsp
Mix all things and mince all together in food process-er,mix hara dhania,green chillies finely chopped
and marinate for few hours &...then first smoke
then make shape and fry in ghee
first i fry the lamb with ginger garlic and crushed green chillies then marniate with yougart,salt,red chillies,hot sauce, chat masala.lemon.about
2,3tb paste of( fresh corinder ,mint and green chililes ,cumin seeds)..
marnite for whole day..then steam it when its near to done i bbq it till completely done...and remaaing liqued i got after steam i use as gravy :)
Lauki chicken
Chicken 1 kg
Lauki 750 gms (bottle gourd )
onion purée 3/4 cup ( cut onion in big pieces add little water boil till tender then make purée )
tomato purée 3/4 cup
ginger garlic 1tb
1tsp turmeric powder
2tsp coriander powder
4-5 cloves
6-7 black pepper
1 cinnamon
1 black cardamom (crushed )
salt to taste
1/2 tsp garam masala powder
heat oil add chicken and onion purée fry ..then add ginger garlic paste... fry on high heat now add whole spices ..turmeric ,fry well by adding
little water now add coriander powder little more water fry fry
then add red chillies,lauki fry well till water dries add salt ...water according to gravy ...sprinkle garam masala powder and put on dum untill
chicken and lauki is tender ....
serve with more fresh coriander on top
Fatii Naz Seekh Kalaji

Mutton liver 1/2 kg
2tb lemon juice
1tsp green chili paste
salt 1tsp
ginger garlic 2tsp
bhoona & crushed cumin 1tsp
crushed red chilli 1tb
mix well marinate for 2 hours then put on skewers and bbq
BBQ chops
mutton chops 1/2 kg
1tsp papya paste
salt 1tsp
crushed red chilli 1tsp
green chillie paste 1tsp
yougart 2-3 tb
garam masala powder 1tsp
ginger garlic 1tsp
mix well marinate for whole night then bbq
Gola kabab
Beef mince 1/2 kg

Ginger garlic 1.1/2 tsp
1tsp papaya paste
1tsp salt
1tsp garam masala powder
2tb brown onion crushed
2tb raw onion finely diced
green chillies ,green corinader finely diced
ghee 2tb solid
1/2 egg
mix all and knead it like a dough for good 10 min then rest in fridge for 1/2 hour then put on skewers and bbq
Badami Shahi Tukray
Ingredients
Bread 10 Slices
Fresh cream 1 packet
Sugar 150 gm
...Khoya ½ cup
Milk 2-1/2 cup
Hot milk 1 tbsp
Almond Sliced 1 tbsp
Pistachio Sliced 1 tbsp
Kewra water 1 tbsp
Saffron ½ tsp
Method
Cut bread sliced into 4 pieces, fry in ghee till golden in color, dissolve ½ tsp saffron and 150 gm sugar in one cup of milk, pour over the fried
bread arranged in a tray, mix together the remaining 1 cup milk with 1 packet of cream and ½ cup khoya, blend for 1 minute, pour over the
soaked bread, leave it for 10 minutes, sprinkle 1 tbsp sliced almonds, 1 tbsp sliced pistachio, 1 tbsp kewra water and bake in a preheated oven
of on 180 degree C for 15 minutes.
Gular Kabab Masala
Ingredients for kababs
Mince ½ kg
Onion chopped 1
Water 2 cups
...Red chili crushed 1 tsp
All spice 1 tsp
Salt 1 tsp
Gram lentils 5 tbsp
Ingredients for Masala
Yogurt ½ cup
Oil ½ cup
Salt 1 tsp
Turmeric ½ tsp
All spice ½ tsp
Chili powder 2 tsp
Chopped coriander leaves 2 tbsp
Onion brown and ground 4 tbsp
Ingredients for Stuffing
Kachumar ½ cup
Raisin 2 tbsp
Method
Boil ½ kg mince with 5 tbsp gram lentils, 2 cups Water , 1 tsp crushed Red chili, 1 tsp White cumin seeds, 1 tsp Ginger garlic paste , 1 chopped
Onion , 1 tsp Salt, 1 tsp All spice and grind finely, mix in it 1 egg and 2 tbsp yogurt, make round balls filled with stuffing, deep fry balls and
keep aside.
Method for Gravy
Heat ½ cup oil in a pan, add ½ tsp all spices, 1 tsp ginger garlic paste, 2 tsp chili powder, ½ tsp turmeric, 1 tsp alt, 2 tsp coriander powder, 4
tbsp brown onion, ½ cup yogurt and fry well, then add 2 cups water, cook over low flame till gravy thickens, now add fried kababs, lastly
sprinkle ½ tsp all spice powder, chopped onion and green chilies.
Achaar Gosht
Ingredients
Beef ½ kg boneless
Yogurt ½ kg
Tomato puree ½ cup
...Ginger garlic paste 1 tbsp
Salt 1 tsp
Chili powder 2 tsp
Green chilies whole 200 gm
Onion seeds 1 tbsp
Fennel seeds 1 tbsp
Oil ½ cup
Method
Marinate ½ kg beef cubes with 1 tbsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt and ½ kg yogurt for 2 hours, heat oil add meat cook
over low heat add 2 cups of water, cover and cook till meat tender, now add ½ cup tomato puree with 200 gm stuffed green chilies, cover and
cook on very low flame till meat and chilies tender. Grind together coarsely 1 tbsp onion seeds and 1 tbsp fennel seeds mix in ½ tsp salt slit
green chilies from one side length wise, remove seeds, stuff chilies with grinded fennel seeds and fennel seeds mixture.See More
Fruit Cake
Ingredients:
200g fine flour
200g butter
200g sugar
4 eggs
1cup green and red ashrafiyan
½cup walnuts
2tsp baking powder
Few drops vanilla essence
Method:
In a mixing bowl add 4 eggs and 200g sugar, then beat them well. Now in it add 200g of butter and then beat again. After it add 200g fine
flour, 2tsp baking powder, and few drops of vanilla essence mix it properly by hand. Now take 1 cup red and green ashrafi mixed it well and
in end add ½cup walnuts then mix again. Greased oven proof bread tray with butter then pour the mixture in it. Now place the tray in a pre-
heated oven of 200 degree centigrade for 35 to 40 minutes to bake it.
Chicken Tandoori Biryani
Ingredients:
For chicken
1 or 1 ½ whole chicken
1tsp crushed black pepper
½tsp whole spice
4tbsp lemon juice
2-3tbsp ginger garlic paste
2-3tbsp oil
1 pinch yellow food color
Salt to taste
For biryani
½kg rice
2 fried onions
2-3 tomatoes
2-3 black cardamom
3-4 cloves
4-5 whole green chilies
½bunch green coriander
½bunch mint
½cup plump
½cup ghee
2-3 leaves cinnamon
1tsp whole spice powder
½tsp whole black cumin
2tbsp ginger garlic paste
Salt to taste
Method:
For chicken tandoori
Take a mixing bowl add 4tbsp lemon juice, 2tbsp red chili powder, ½tsp whole spice powder, 1tsp crushed black pepper, 1 pinch food yellow
color and salt to taste mixed it well. Then put 1 or 1 ½ kg whole chicken in a bowl and properly marinate with the mixture. Steam the chicken
with steamer for 15 to 20 minutes and turned chicken round during the process. Now placed the chicken in oven tray and brushed the
chicken from ghee or oil. Put the tray into pre-heated oven for 12 to 10 minutes. Chicken is ready.
For rice
Put 1/2 cup rice in a skillet and set in the water for 2 hours. Now add water, ½tsp black cumin and salt to taste in a skillet to boil. Then add rice
to cook ¼ and strain the water from it. The rice is ready
For qorma
In a skillet add 1/2cup ghee heat it, then add 2 to 3 black cardamom, 2 to 3 cinnamon sticks and 3 to 4 cloves fry it and then add 2 to 3
tomatoes stir all the spices. Now add 4 to 5 whole green chilies, ½cup plums, 2tbsp ginger garlic paste, 1tsp whole spices and 1tbsp red chili
powder and mixed it. Afterwards add 2 fried brown onions and cooked until it becomes paste form. Qorma is ready.
Put qorma paste in a skillet and add ½ layer of rice over it. Now add ½bunch green coriander, ½bunch mint, 4 to 5 green chilies and fried
onion. After that put the remaining qorma. Then put the remaining rice, coriander, mint, green chilies and fried onions. Now in cup mix the
water and food color and put it in the rice skillet on sides. Then put the chicken over the rice and cook it for 7 to 5 minutes over high flame
and on low flame steam it. In the end serve it in a dish.
Ingredients:
1 gallon glass jar
40-45 fresh, firm cucumbers 1-1.5 inches thick, 5-6 inches long
7 sprigs fresh dill
12 cloves garlic, sliced
6 bay leaves
3 hot chili peppers
1 Tsp allspice
½ gallon warm water
Sea salt
Directions:
1. Place 13 cucumbers on the bottom of the jar. Make sure to arrange
them in an organized manner.
2. Over the layer of 13 cucumbers add the following spices:
1 chili pepper, 4 cloves garlic, 2 bay leaves.Repeat this process of layering nine cucumbers and then adding
exactly the same amounts of spices until the jar is almost full.Add 1 Tsp ground allspice.
Add warm water and sea-salt in the following manner:
for each cup of warm water add 1 heaping Tsp of sea-salt. . When the water is just ½ an inch below the top of the jar
add the sprigs of dill so that they are on top of the cucumbers.
Close the jar and put it on a flat plate in a place that gets sun.
Wait 3-4 days until the color of the cucumbers turns to khaki green. . Enjoy the most delicious cucumbers pickles you will ever eat.
Mango chutney
Ingredients:
2 Large raw mangoes- cut into chunky pieces
1 medium onion - finely sliced
1 inch ginger - finely sliced
4 cloves of garlic - crushed
1 teaspoon red chili powder
1 teaspoon black pepper
1 teaspoon roasted crushed cumin seeds
half cup sugar
salt to taste
5 to 6 tablespoons of cooking oil or ghee
Method:
Boil the mango pieces until they are little soft( shouldn't be too soft or mushy). Drain and keep aside.
In a frying pan, heat oil and fry the onions until they are lightly brown. Remove the onions from the pan and transfer it to a plate. Now in the
same frying pan fry the boiled mangoes for 2 minutes and take them out.
Now add red chili powder, cumin powder and black pepper to the pan and fry for a second( Add more oil if needed)
Now add crushed garlic and ginger to this and stir.
Add mangoes and fried onions and mix well.
Now add sugar and enough water to the pan and let it cook. When the chutney starts turning to a thick consistency, turn off the heat. transfer
the chutney in to a air tight jar. Store in the refrigerator, the chutney will keep for at least 1 month.
Goes well with paratha's , Samosa, pakorey and alot of other stuff :)
tomato chutney
heat oil in pan,put onion,garlic and fry.add panchphoron,bay leaf,salt,little turmeric, green chilli and chilli powder.fry until oil separates.then
add cut tomatoes and cooked well until become mushy.at last add sugar and check if u need to adjust salt and sugar.instead of sugar u can add
gur(molasses) too.some ppl like to add tamarind.
CARROT PICKLEthis is a famous SINDHI pickle
served in most homes. its nice n tangy n spicyMETHOD1 kilo
carrots cut into rounds or strips2-3 tesaspoons of crushed black
mustard seedsred chilli powder as desired1 teaspoon turmeric
powder1 whole pod of garlic peeled n crushed fine1 bunch of
fresh green garlic chopped fine...1/4th cup oil, they use mustard oil, i
used olive oil, its healthier6-8 tablespoons of white vinegarMIX
EVERYTHING TOGETHER AND BOTTLE IN A STERLISED PICKLE JAR ( SEE PIC)KEEP
IN A THE SUN FOR A FEW DAYS N THEN EAT!!!
chili, garlic and apple pickle
ingredients
Green apple – 2 (cut into small pieces)
Garlic cloves – 1 cup (if size is bigger then cut it)
Chili -1 cup (any type of chili, if the size is bigger then cut it in ½ inch size)
Onion – 1 (cut it in bigger pieces)
Garlic paste – 1 ½ tsp
Ginger paste - 1 ½ tsp
Red chili powder- 1 tsp
Mustard paste – 1 tsp
Panchforon – 1tsp
Sugar- ½ cup
Vinegar- 1 cup
Mustard oil- 1 cup
Preparation:
1. Add panchforon to the hot oil then all the spices. After cooking 1-2 minutes add apples.
2. Wait 2-3 minutes then add garlic, onion and chilies.
3. When it almost done add sugar and vinegar. If you think you need more sugar and vinegar then add more. It totally up to you. Do not cook it
till well done. Medium done is okay coz its pickle! Its ready..
My First Try :D I got this recipe from the thai/chinese/singaporean section,,It turned out really well,,Papaji loved it! :D Im copy pasting the
recipe,,for rice,,jus the ordinary rice with peas.nothing else.Thankyou SOO much foodilicious
my version of hot cross buns
all purpose flour 4 cups
yeast 1tbsp
cinnamom powder 1 and 1/4 tsp
salt 1/2 tsp
butter 1/4 cup
...dried raisins 3/4 cup
fat free milk 1 cup
sugar 1/3 cup
eggs 2
method
mix all the dry ingrediants
in sause pan heat milk nd butter togather nd pour it in dry ingrediats then beat or mix well now add 2 eggs nd beat when done add raisins nd
fold now put on floured surface nd knead for 10 to 15 mins
rest the dough for rise
now make ball nd mark + with knife nd rest for 30 mins
now give egg wash nd bake in preheated oven at 170 till done
i like sasmeseeds nd almond touch so i gave n u can make ur own shapes
enjoy cooking
Add a caption
Added by Fragrence Pk
to "FOODILCIOUS "COOKS @ WORK""
Red Velvet Cake..

paula deen's recipie..
Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix
cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed
mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3
(8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove
from heat and cool completely before frosting
Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between
layers and on top and sides of cooled cake
i didnt use all the pecans and coconut.. and decorated it with raspberries..
Shahi MAlai kababs
Ingredients
500 Gms Minced Meat

1 Tsp All Spice powder or Garam masala
- 2 Onions Grated or finely chopped
- 1/2 Tsp Turmeric Powder
- 4 Slices Bread Soaked In A Little Milk For 5 Minutes And Squeezed
salt & red chili flakes to taste
- 2 Tbsp Cream
- 1 Tsp Ginger / Garlic
1 Cup Flour
fresh Mint And Coriander Leaves Chopped
- 2- Green Chillies Chopped
- 2 Eggs Beaten
- oil For Deep Frying or shallow frying
Method
Mix the minced meat with onion, bread, ginger / garlic, mint, coriander, green chillies, red chilly flakes, all spice, turmeric powder, salt and
cream. Knead well and form kabab shapes or meat balls.
Make a thick paste of the flour and water. Dip each meat ball into the paste and egg then deep fry in hot oil.
P.S its optional to dip in flour paste ,, i just dipped in beaten eggs & shallow fry them
Chicken Tikka Pizza!!! !
Tikka pizza(shireen anwar recipe)
Ingredients for dough
Flour 200 grams

...Instant yeast 1-1/2 tsp... See More
Sugar 1 tsp
Salt ` ½ tsp
Oil 3 tbsp
Milk powder 2 tbsp
Egg 1
Luke warm water as required
Method for Dough:

In a bowl mix everything together and knead to soft dough.
Filling:
Chicken tikka shredded 1 cup
Chopped onion 3 tbsp
Sweet corn 3 tbsp
Capsicum chopped 3 tbsp
Tomato chopped 3 tbsp
Olives 4 sliced
Oregano leaves 1 tsp
Cheddar cheese 1 cup
Mozzarella cheese 1 cup
Method:
1. Grease 10 inch pizza plate spread with dough and bake blind for 10 minutes
2. Remove from oven cool slightly spread with pizza sauce then 3 tbsp cheddar cheese.
3. Add all filling oregano leaves, mozzarella and cheddar cheese bake on 200 degrees for 20 minutes.
Pizza Sauce:
Tomato paste ½ cup
Ketchup 2 tbsp
Garlic paste ½ tsp
Chili powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Ghulab Jamun!!
Ingredients:
1 cup dry milk powder
2 tb plain flour
...1tsp baking powder
1 tsp samolina
1 tbs oil
Knead all the above ingredients with 1 beaten egg and make small balls by applying come oil to your hands. Deep fry on low medium heat and
transfer into the hot syrup. Let the balls simmer for 10-15 mins. Enjoy!!!!
for syrup
1 1/4 cup sugar
3 cups water
BY: RANIA ZOHAIB
******************************************************************
So here’s the recipe will try to write it easily so u understand it, as its difficult to write the cooking process some times :-) Its not so hard to
make its only the correct timing you have to be careful of and a helper for the cook, to do all the washings ;-)
1 L milk atleast 4% fat

2-3 tblsp dry milk powder
2-3 tblsp lemon juice
½ cup cold water
2 tblsp dry milk powder if needed!!!
Mix the dry milk powder in the milk this makes it thicker and give it a boil, sprinkle lemon juice as it starts raising and take it off, pour the
COLD water and let it stand for 2-3 mints, it will make like big big chunks don’t break them!!!
Now drain it onto a cheese cloth and wash it directly from the tap water so the sour taste of the lemon reduces, but don’t mix or mash with any
spoon or hand; just lightly and then press out the remaining water by squeezing it from all sides, so your khoya is ready.
Next stage:
2 packs each 200ml heavy whipping cream

¼ cup thick condensed milk
½ L milk 4% fat (or any u get but NO fat free!!!!)
½ cup sugar
Pour milk, Cond.milk and whipping cream and let it cook at least ½ an hour so it starts getting thicker, it will take long so what I did I added in
2 tblsp of dry milk powder again to make it more thicker faster, as u feel that now the quantity is nearly half reduces, crumble in the khoya and
mix all but don’t press it too hard only with light hands, mix all together and let cook, add in the sugar and keep stirring as now it will start
jumping and shooting all around , I changed the pots thrice as to obtain the nice creamy colour or else it turns brown very fast, no matter if the
pan is non stick it gets thicker and starts sticking so be careful and ready for it!!!
You will feel that the mixture is now leaving edges and is forming light dough so means it’s done.
Grease any steel plate or tray as it won’t stick on that but grease it with very light oil, I just wiped it with a kitchen paper dipped in oil, turn
over the mixture and flatten it only a bit not tooo flat as it has to be in thick pieces and don’t press the surface as it should give an like uneven
look like khoya :-)
Sprinkle chopped nuts, your choice and just let it cool for an hour in cold room temperature, then make pieces and eat …
Try not to store it long as it can get bad fast due to so much milk, so best to keep it in the fridge
My first doll cake ...the dress is made out of fondant :)

here's the recipe :)
FONDANT:
1 tbsp Glycerine
1 tbsp Liquid Glucose
1 tbsp Gelatine Powder
4 Tbsps Boiling Hot water
1 tbsp Egg White
1 tbsp Butter
500 grams Icing Sugar (maybe less or more depends on the consistency)
Directions:
Mix in liquid glucose + glycering in a bowl.
Dilute gelatine in hot water and mix it with glucose and glycerine.
Add icing sugar and mix while the mixture is still hot - knead it like a dough...plz use ur hands !!!
Mix in the other ingredients when its half way mixed.
Keep adding icing sugar till the mixture turns into a dough like texture.
Transfer the mixture to a hard surface sprinkle with a bit cornstartch and knead it thoroughly until it beocmes non-sticky :)
NOTE: After the fondant is ready U can add colour to ur fondant.
ENJOY DECORATING UR CAKES OR CUPCAKES
Store: cling wrap and put it in a tight container - room temp.

Moist chocolate cake recipe
For the cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely.
(took me about 50mins to bake so keep checking ur toothpick - and make sure the center comes out clean :))
______________________________________
FUDGE FROSTING:
2 OUNCES semisweet chocolate

2 cups icing Sugar (sifted)
4 tbsps unsalted butter
3 tbsps milk or light cream
1 tsp Vanilla extract
Directions:
Break or chop the chocolate into small pieces. Put the chocolate, icing sugar, butter, milk OR cream and vanilla extract in a heavy-bottomed
saucepan.
Stir over very low heat until both the chocolate and the butter have melted.
Remove the mixture from the heat and stir until evenly blended.
Beat the icing frequently as it ccools until it thickens sufficiently to use for spreading or piping.
Use the icing immediately and work quickly once it has reached the right consistency.
ENJOY :)

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1-Danda Biryani

Ingredients for puri

Yogurt 1-½ cup

41-Chicken seekh boti

45-Baked Gola Kabab

1l2 kg boneless chicken

For the koftas

To make the gravy

Gulzar Special Supreme Pizza

Madrasi Chicken Masala

Hot Chili Tomato Sauce

Sabziyon ka Nawabi Salan

Ready in a Jiffy Pulao

Ingredients for sponge cake

Chicken chow mien in Cantonese style

Grilled Chicken Sandwich

Weight Losing platter

Sugar Free Cream Caramel

Ingredients for sponge cake

Chef Rida Recipes,

Punjabi Chicken Dumpling Karhi

Pena Colada Moose

Lemon Sour Cream Delight

Ingredients for Sponge

Orange Marmalade Pudding

Chocolate Espresso Pots

Sugar Free Cream Caramel

Sunday, October 24, 2010

Posted by Amreen at 7:27 AM 0 comments Links to this post

1 tsp or to taste, salt

For the dough

Kabsa with Chicken

This is what you need

Do this with it:

1- soak the rice, at least half an hour before

Get this together:

For the yeast dough

For the topping

.. and do this with it..

Okay so something for the cold.. or warm, as you prefer..

1 kilo fresh red tomatoes

with all that, do this:

7- remove from heat and cool down enough to blend

For the chicken to marinate in:

1 kilo chicken breast cubes

Veggies for sauce and seekhs, cut in cubes:

1 large green paprika

For the sauce

the insides of the tomatoes, chopped

For the rice

For the chicken:

2 blocks, or 400 grms of paneer, fried - I used halloumi

2 cups plain yoghurt

3- once rice is done, let it rest and cool down a bit

Monday, 31 December 2007

1 kilo mince - I used mutton, but the choice is yours

... and this is what you do..

1 - fry the onions in hot oil to a nice golden brown

9 - shallow fry the chillies

10- put them in the pot over the mince

12 - put it on low heat for around 10 - 15 minutes

This is what you need for 2 trays: