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ketchup ½ cup Vinegar 3 tbsp Black pepper ½ tsp Salt ½ tsp Raw papaya paste 1 tsp Ginger garlic paste 2 tsp Oil for fry Ingredients for coating Eggs 2 Rice flour 1 cup Baking powder ½ tsp Carom seeds ½ tsp Method Marinate ½ kg Chicken bites with 2 tsp Crushed red chili, ½ cup Tomato ketchup, 3 tbsp Vinegar, ½ tsp Black pepper, ½ tsp Salt, 1 tsp raw papaya paste and 2 tsp Ginger garlic paste. Leave it for 30 minutes. In a bowl mix together 2 Eggs, 1 cup Rice flour, ½ tsp Baking powder and ½ tsp Carom seeds, make into a thick paste. Dip the marinated chicken bite into paste and fry in hot oil on medium flame till it turns into golden brown color. Masala French Fries Ingredients Potatoes ½ kg Carom seeds powder ½ tsp Salt ½ tsp Red chili powder 1 tsp Chaat Masala 1 tsp Garlic chopped 1 tsp Egg 1 Corn flour ½ cup Oil as required Method Wash ½ kg potatoes and cut into finger. Put potato fingers in a bowl and mix with ½ tsp Carom seeds powder, ½ tsp Salt, 1 tsp Red chili powder, 1 tsp Chaat Masala, 1 tsp Garlic chopped and 1 Egg. Mix well and roll in ½ cup dry Corn flour. Fry in hot oil till it is crispy and color turn into golden brown Thick beef Curry with Peanut Sauce Ingredients Beef (Cut lengthwise) ½ kg Coconut Milk 1 cup Thai Red Curry Paste 3 tbsp Fish sauce 3 tbsp Brown Sugar/ Jiggery 2 tbsp Lemon grass 2 sticks
Lava Cake Ingredients Flour 1-1/2 cup Milk ½ cup Castor Sugar 1-1/2 cup Eggs 4 Baking Powder 2 tsp Vanilla Essence ½ tsp Coco Powder 4 tbsp Salt ¼ tsp Cream 1 packet Butter 200 gm Dark Chocolate (Chopped) 300 gm Method Beat Butter and sugar. add milk and coco powder in one part. 2 sticks of lemon grass. lemon and boiled eggs. Add salt. Put in a dish. Four layers vegetable rice Ingredients Rice (Boiled) ½ kg Tomatoes puree 2 cup Mayonnaise 1 cup Yellow color ¼ tsp Peas 1cup Carrot 1cup Green Onion 250gm 2 . Heat 4 tbsp oil. Put donut cutter in a mould. baking powder and cream. 2 tbsp brown sugar or jiggery. and salt. Take the donut cutter out. chicken stock.Black pepper (crushed) 1 tsp Egg (boiled) 2 Fresh basil 10 Garlic 1 tbsp Oil 4 tbsp Salt ½ tsp Lemon (for Garnishing) 1 Ingredients for Peanut Sauce Peanut Butter 2 tbsp Lemon Juice 2tbsp Chicken Stock ½ cup Red chili Powder ½ tsp Method for peanut sauce Mix peanut butter. Pour chocolate mixture on slides. Add 1 cup coconut milk. Thai paste. lemon juice. and ½ tsp black pepper powder. fish sauce. cover and cook for 10 minutes. Bake it in microwave oven for 10 minutes. Now fold it. Divide the mixture into two parts. Leave for 1 hour. when it Creamy. Method Marinate beef with chopped garlic. add in eggs and beat again. Put chopped dark chocolate in centre and pour the coco powder mixture. Cook on low flame for 10 to 15 minutes. Turn the flame off. vanilla essence. Cook for 1 minute. add marinated beef. Pour basil leaves. Garnish with peanut sauce. flour. black pepper.
then cook for 40 minutes on low flame. Chicken Peshawari Ingredients Chicken 1whole Potato ½ kg Tomato ½ kg Yogurt ¼ kg Black pepper 2 tsp Ginger garlic paste 2 tsp Saffron ½ tsp Salt 1 tsp Green chilies 10 Oil 1 cup Method In a bowl mix yogurt. put spiced chicken on it. In one part add ¼ tsp of yellow color. Cook till thicken. Mocha cappuccino Pudding Ingredients for Cake Flour 1 cup Sugar ¼ cup Coco powder 2 tsp Baking powder 1 tsp Coffee 1 tsp Salt ½ tsp Butter 4 tbsp 3 . Now make a layer of mayonnaise. Seal with knead flour. Turn the flame off. carrot. Fry cabbage. saffron and salt.Cabbage 1cup Sliced Cheese 4 Black pepper ½ tsp Salt ½ tsp Crushed Red Chili 1tsp Garlic 1tsp Vinegar 2tsp Lemon juice 2tbsp Oil 2tbsp For Garnish: Tomato and Capsicum Method Divide ½ kg rice into two. And put the remaining rice. Spread green onion on top. Heat 2 tbsp oil in another pan. In an oven proof dish make a layer of rice. Cook 2 cup tomato puree. Add in vinegar. put potatoes along with tomatoes in pan. garlic. Add ½ tsp black pepper. Marinate the chicken with this mixture for 1/2hour. and ½ tsp salt. Pour ½ of the tomato puree on it. Cut green chilies lengthwise. Put some oil in a pan. 2 tbsp lemon juice. Pre heat the oven on 200 degree and bake it for 10 minutes. seal out and fry till water dries. Pour the remaining tomato puree on top and put slice cheese along with tomato and capsicum.peal potatoes cut into two pieces. Cook for 5 minutes on high flame. And make another layer of rice. Spread green chilies and black pepper and cover. and peas. Now make a layer of fried vegetables. ginger garlic paste. crushed red chili and salt.
Method for Pudding Beat ½ cup sugar. fresh red chilies. Add 1 tbsp brown sugar and 2 tbsp soya sauce and turn the flame off. Now pour this mixture on cake and bake on 200 degree for 30 minutes. 1 tsp coffee. 1 tbsp corn flour and 2 egg yolks. Grease an oven proof Tray and pour the mixture. 2 tsp coffee. Kung Pao Chicken Ingredients Chicken (boneless cut into cubes) ½ kg Corn flour 2 tbsp Lemon juice 2 tbsp Peanut butter 2 tbsp Salt ½ tsp Ginger garlic paste 1 tsp Capsicum 1 Fresh red chilies 10 Peanut (fried) 50 gm Soya sauce 2 tbsp Brown sugar 1 tbsp Oil 3 tbsp Method Marinate chicken with corn flour. ginger garlic paste. 1 tsp baking powder. 2 tbsp coco powder. ¼ cup sugar.Milk ½ cup Vanilla essence ½ tsp Eggs 2 Ingredients for Pudding Sugar ½ cup Coco powder 2 tbsp Coffee 2 tsp Milk 1 cup Corn flour 1 tbsp Egg yolk 2 Method Beat 2 eggs. salt. and cook for 1 minute. ½ cup milk. When it looks creamy fold in 1 cup flour. Add capsicum. 4 tbsp butter. Heat oil. Take out in a platter. fry marinated chicken for 3 to 4 minutes. ½ tsp salt. 2 tsp coco powder. garnish with fried peanuts and serve Mughlai Paratha Ingredients Flour ½ cup Semolina ½ cup Castor sugar ½ cup Poppy seeds ½ cup Milk (to knead) Green cardamom 4 Butter/Ghee 4 tbsp Ghee for frying Method 4 . Leave it for 1/2 hour. lemon juice. 1 cup milk. crushed black pepper and peanut butter. and ½ tsp vanilla essence.
1 tbsp whole coriander. lower a burning coal on a piece of foil into the pan. Add 2 cups chicken stock and cook for 10 minutes. a pinch of asafetida and green food color. Fry with ghee and serve. 1 tbsp cumin. ½ cup Castor sugar. Now heat 100 gm butter in a pan and cook chicken for 40 minutes on medium flame. Put this mixture on the marinated chicken. Spread some ghee and again roll like a Swiss roll. garlic. ½ cup Semolina. Make balls and roll. 10 green chilies. ½ bunch mint leaves. 4 Green cardamom and 4 tbsp Ghee. ginger piece. put a few drops of oil on it and cover. Knead with milk and leave for 30 minutes. add 2 chopped onion and fry till soft. turn the flame off. Again make ball and then roll. Now add 6 chopped garlic cloves and ½ kg chicken cubes. Chicken Posole Ingredients Chicken (boneless cubes) ½ kg Onion 2 Garlic chopped 6 cloves Oregano 2 tsp Chicken stock 2 cup Capsicum 2 Olives 10 Cumin 1 tsp Fresh red chili 1 tbsp Salt ½ tsp Lemon juice 2 tbsp Tomato paste 2 tbsp Oil 4 tbsp Method In pan heat 4 tbsp oil. Hara Bhara Chicken Ingredients Chicken Whole 1 Green chilies 10 Mint leaves ½ bunch Garlic 2-3 cloves Ginger 1 piece Whole coriander (roasted) 1 tbsp Whole cumin (roasted) 1 tbsp Vinegar ½ cup Yogurt 1 cup Asafetida a pinch Green food color a pinch Salt ½ tsp Summer onion 250 gm Butter 100 gm Coal 1 Method Marinate chicken with ½ cup vinegar and some salt for 2 hours. Add 2 tsp oregano. ½ cup Poppy seeds.Mix together ½ cup Flour. Blend together 1 cup yogurt. When the chicken tender add 250 gm green onion. 1 tsp 5 .
In a separate bowl beat the two egg whites till they turn fluffy. Ice lime Soufflé Ingredients Egg yolks 3 Icing Sugar 6 tbsp Lemon juice 2 tbsp Egg whites 2 Lemon skins 1 tsp Dairy cream 200 gm Lemon essence ½ tsp Method In a bowl beat together 3 egg yolks. Turn off the flame and leave it to cool. 2 tsp ginger garlic paste. Garnish with lemon skins and serve chilled. Fry for 1 minute. Lastly add 2 tbsp lemon juice and serve hot. 10 olives. cook for 30 minutes on low flame. Fry well till the contents of the handi turn brown in color. 2 tsp coriander powder and ½ tsp turmeric. Add 2 chopped onions and cook for 2 minutes. now add 2 glasses of water. Bread Pakora Ingredients Bread crumbled 2 slices Yogurt whipped 5 tbsp Chili powder ½ tsp Salt ½ tsp 6 . 1 tbsp chopped fresh red chilies and 2 tbsp tomato paste. Fry well till tomatoes are tender and oil come on top. Turn the flame off. and 1 bay leaf. ½ tsp salt. 2 capsicum. heat ½ cup oil. Put it in the fridge. 2 tbsp lemon juice. add 10 whole red chilies. Lagan Gosht Ingredients Beef ½ kg Tomato ½ kg Onion 2 Whole red chilies 10 Cumin seeds 2 tsp Green cardamom 4 Bay leaf 1 Turmeric ½ tsp Coriander powder 2 tsp Salt ½ tsp Ginger garlic paste 2 tsp Green chilies 6 Fresh coriander ½ bunch Oil ½ cup Method In a Handi. Add ½ kg beef and fry. and 3 tbsp icing sugar. 2 tsp cumin seeds. Now fold all the three mixtures.cumin. Now add ½ chopped tomatoes. add 6 green chilies and fresh coriander. 4 green cardamoms. Chill the dairy cream and beat with 3 tbsp icing sugar and ½ tsp lemon essence. Immerse the bowl into the pan and cook until the mixture thickens. Boil water in a pan.
. Mix all well. heat 1 tbsp oil. Method for Peanut Rice Soak ½ kg basmati rice in water for half an hour. soak in 5 tbsp yogurt and little water. 4 tbsp chopped coriander and 4 chopped green chilies and ½ cup gram flour. add boiled rice. a chopped and fried onion and salt n black pepper to taste. deep fry and serve hot. crumble into small pieces. Once butter is melted. 1 tsp ginger garlic paste. Insert chicken pieces into bamboo sticks. Fill a medium sized cooking pot half with water. ½ tsp cumin seeds. 2 tbsp sliced peanuts. In a wok. Chicken Satay with Peanut Rice Ingredients 250 grams boneless chicken Salt to taste . Meethi Tikya¶n Ingredients Flour 2 cups Desiccated coconut 4 tbsp Sesame seeds 2 tbsp 7 . Mix well and marinate for 10 to 12 minutes. Dip chicken in melted peanut butter and serve.Baking powder ¼ tsp Green chilies chopped 4 Coriander leaves chopped 4 tbsp White cumin seeds ½ tsp Gram flour ½ cup Method Remove the sides of 2 bread slices. Add salt to taste and 1 tbsp oil to water and let it boil. ½ tsp salt. and 1 tsp soy sauce. add to it ½ tsp chili powder.Black pepper to taste 1 tsp ginger garlic paste 1 tsp soy sauce 2 tbsp peanut butter Bamboo sticks as required 1 tbsp oil Ingredients for peanut rice ½ kg basmati rice 1 tbsp rice 2 tbsp oil 20 grams peanut 2 tbsp peanut butter 1 onion Method for Chicken Satay Cut 250 grams chicken in julienne shape. Add salt n black pepper to taste.. ¼ tsp baking powder. Cook until water is 1/3 cooked. Add 2 tbsp peanut butter to a saucepan and let it melt. Grill on a frying pan or grill pan and fry until your marinated chicken is well cooked from both sides. Mix well and serve with Chicken Satay. Then add a tbsp peanut butter and let it melt.
If served cold the filling appears more like chocolate truffle than mousse.6 + 2. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type. finely ground 2 tablespoons unsweetened cocoa powder -------9 oz (250 g) dark semi or bittersweet chocolate (60-70%) 4 egg yolks 1/3 cup (70 g) sugar ¼ cup + 1 cup (0. Heat ¼ cup whipping cream to the boiling point. one tablespoon at a time until the filling becomes soft. Cool to approx. Chocolate Mousse Cake Ingredients 4 egg whites ½ cup (110 g) sugar 5 oz (140 g) hazelnuts. Beat the egg yolks with 2 oz sugar until white. Chicken Karai 1/2 cup water 1 Tbsp Shan Ginger/garlic paste 1 kg chicken cut into 16 pieces (1-3/4 kg live weight) 4 large/6 small tomatoes sliced thinly 8 . Whisk the eggs whites until stiff and in peaks by using an electric mixer. Melt finely chopped dark chocolate over hot water. then roll dough ¼ inch thick. gradually add the sugar and whisk well each time sugar has been added. Fold with the egg and chocolate mixture. desiccated coconut. Mix with finely ground hazelnuts and cocoa powder.Semolina ½ cup Cardamom powder 1 tsp Milk ¾th cup Sugar 1 cup Ghee 4 tbsp heaped Method Cook together ¾ cup milk and 1 cup sugar for 5 minutes. Transfer to the cake tin. Fold in melted chocolate. semolina. cut with cookie cutter and deep fry on low flame till light golden. and whisk in beaten egg yolks. In a bowl mix together flour. Cool the cake. The mixture will immediately thicken. cardamom powder and sesame seeds. Mix well and knead with cooked milk and sugar mixture. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. add in it 4 tbsp ghee and remove from fire. keep covered for 30 minutes. 100 deg F / 38 deg C.4 dl) whipping cream Method Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). then the remaining part of the cream. Whisk 1 cup of whipping cream. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. cool to room temperature. and place in the refrigerator for several hours.
fill in samosa patti. ½ tsp white pepper. when filling cold. add 2 cup cabbage. 1 sliced carrots. Once tomatoes are ready add chilli powder. remove in a strainer so all the liquid comes out. cover and cook until tomatoes are soft. seal edges tightly with flour paste. Ginger strips. Add chicken. add 1 sliced onion and 2 chicken breast. 2 tbsp ketchup and 1 tbsp vinegar. green chillies and corriander. add Ginger/garlic paste and stir. 2 tbsp soya sauce. y Spring rolls Ingredients Chicken boneless breast 2 Cabbage 2 cups sliced Onion 1 sliced Carrots 1 cup thinly sliced Capsicum 1 sliced Green onion leaves ½ cup Beans sprouts ½ cup Salt 1 tsp White pepper ½ tsp Soya sauce 2 tbsp Ketchup 2 tbsp Vinegar 1 tbsp Samosa patti 2 dozen Oil 2 tbsp Oil (for frying) as required Method Heat 2 tbsp oil in a wok. cook for 5 minutes on high flame. cumin. stir and cover again. Cook for 5 minutes. and salt.whole 2 Tbsp Ginger cut into thin strips 1/2 bunch green corriander chopped 1/2 cup oil Place water in pan. deep fry to a light golden color. ½ cup spring onion leaves chopped and ½ cup beans sprouts with 1 tsp salt. Garnish with more green corriander and serve with hot naan. Cook for another 5 mins add oil. Stir. Cook on low for 10 minutes then place in serving dish. English Fried Chops Ingredients Mutton chops ½ kg flattened Ginger garlic paste 1 ½ tsp Salt 1 tsp Meat tenderizer 1 tsp heaped Wooster sauce 2 tbsp Black pepper ½ tsp Mustard paste ½ tsp Black pepper crushed ½ tsp Lemon juice 2 tbsp 9 . 1 capsicum.1-1/2 tsp salt 2 tsp red chilli powder 1 Tbsp roasted cumin powder 6 green chillies . tomato slices.
spring onion. ½ tsp black pepper powder. serve with fries and ketchup. put the second roti on top of it cut with a pastry wheel into a square. shape well an deep fry in frying pan on very low flame for 20 minutes. then top with half beaten egg. sprinkle all spice and chat Masala. put square samosa strip on the rolled roti and spread prepared mince about 2 tbsp. ½ tsp mustard paste. serve hot. 1 tsp salt. 1 tsp ginger garlic paste and 1 cup of water till tender and dry. 1 tsp chili powder. 2 ounces wheat flour. shallow fry on flat pan on very low flame till light golden and crisp. ½ tsp salt. 1 tsp meat tenderizer. 2 tbsp lemon juice for 2 hours. Anday ki Roti Ingredients Mince 250 gm Chili powder 1 tsp Ginger garlic paste 1 tsp Onion chopped 1 Green chilies chopped 4 Eggs 3 All spice 1 tsp Salt ½ tsp Chat Masala 1 tsp Tomato finely chopped cubes 2 Spring onion finely chopped ½ cup Coriander leaves chopped 2 tbsp Ingredients for Roti Flour 8 ounce Wheat flour 2 ounce Salt ½ tsp Method Boil 250 gm mince with 1 chopped onion. also add in chopped tomato. 2 tbsp Wooster sauce. coriander chopped. then add in 1 egg and soaked bread crumbs then spread the marinated chops on fresh bread crumbs. Keep it aside. ½ tsp salt and knead to Dough with water as required. Mix together 8 ounces flour. Chocolate Nut Roll Ingredients Chocolate 250 gm Walnut 100 gm Pistachio 100 gm Almond 100 gm Raisin 100 gm Cream ½ cup Vanilla essence ½ tsp Cornflex ½ cup Method 10 . ½ tsp black pepper crush. Make small balls of the dough 6 inches round.Egg 1 Bread crumbs ½ cup soaked in ¼ cup milk Bread crumbs 1 cup Method Marinate ½ kg mutton chops with 1 ½ tsp ginger garlic paste. keep it aside.
Pour the melted butter and cocoa mixture into the eggs and mix well. Cool and add ½ cup cornflex. Stir and cook until a uniform consistency is formed. Pour 200g grams whipped cream . Method for topping:Slice the brownies into cone shaped wedges. 2 bananas and 2tbsp chocolate sauce. 1 cup chopped walnuts. Then cut into slices.Pour the mixture into a baking tray and bake at 200C for 20 minutes. Refrigerate and serve cold Peri Peri chicken Peri peri sauce 1 cup boiling water 6 Kashmiri chillies 1/4 cup or 15 whole red button chillies (wash chillies. 100 gm pistachio. Add 1tsp baking powder and 1 cup white flour. In a separate bowl beat two eggs along with 1/2tsp vanilla essence. 11 . Place in sterilised jars and keep in fridge for up to 3 months. Mix well until a smooth consistency is reached . roll and chill till firm. Remove boiling water from stove and add both chillies. 100 gm walnut and 100 gm raisin. Pour this mixture in a polythene bag. heat 250 gm of chocolate with ½ cup cream and ½ tsp vanilla essence. 100 gm almond.In a pan. Allow to soak overnight) 1 Tbsp crushed chilli* 1 Tbsp garlic paste 1 chopped onion 1 Tbsp crushed mustard seeds (achar rye) 1 Tbsp crushed corriander powder (not roasted) 1/2 tsp citric acid (tatri) 1/2 cup vinegar 2 Tbsp lemon juice 1/2 cup oil The next day add above ingredients and blend (include soaking water) into a fine paste. 1cup pineapples. Now add 1 cup sugar and stir until it dissolves. Brownie Pizza Ingredients Flour 1 cup Castor Sugar 1 cup Eggs 2 Butter 100 gm Cocoa Powder 2 tbsp Baking powder 1 tsp Vanilla Essence ½ tsp Ingredients for topping Cream (whipped) 200 gm Banana 2 Pineapple 1 cup Walnut 1cup Chocolate Sauce 2 tbsp Method:In a saucepan add 100g of butter and 2tbsps cocoa powder.
fold in 4 tbsp chopped pineapples. Cover with lid or foil and cook on medium low heat for 3 mins. divide the mixture between paper cases and bake on 190 degrees for 20 minutes. Cover and marinade in fridge for 2-3 hours.skin on* pricked with fork allover 2 Tbsp soy sauce 2 Tbsp wostershire sauce 3/4 tsp black pepper powder 1 tsp heaped salt 1 Tbsp garlic paste 2 Tbsp lemon juice 3 Tbsp peri peri sauce 1 tsp meat tenderiser powder (don't use green papaya it will change taste) Place all ingredients in bowl and mix well. add in flour and beat on low speed until mixture smooth. ½ cup coconut cream and 2eggs. Serve with salad. turn over chicken cook for another minute and serve. Flame Grilled Chicken Marinade 2 tikka pieces (1/2 kg) 1 leg. Pina colada cup cakes Ingredients Butter 3 ounces Caster sugar 4 ½ ounce Eggs 2 Coconut cream ½ cup Coconut essence ½ tsp Pineapple chopped 3tbsp Self raising Flour 4 1/2ounce Ingredients for topping Icing sugar 5 ounce Coconut essence ½ tsp Coconut cream 2 tbsp Pineapple cubes for decoration Glazed cherries for decoration Method for cup cake Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy. Preheat oven to 190 degrees Place marinated chicken on a rack in a roasting pan. Put a spoon of marinade ontop of chicken cook for 10 mins then turn chicken piece over. put a spoon of peri peri sauce (not marinade) ontop of chicken In a piece of foil add coal ipece and a teaspoon of oil. add in ½ tsp coconut essence. beat for 1 minute. Place in frypan. 1 breast piece . For milk sauce add 1/2 cup chicken stock and NO crushed red chilli. remove and cool on wire rack.*for extra hot sauce add 2 Tbsp crushed red chilli. fries and fresh rolls. Method for topping Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick 12 . add more marinade and cook for another 20 mins. Heat a piece of coal on stove Take chicken from pan.
F. and put one dove on it. after which add cheese to it. when the khamira gets enlarged than mix it with maida. and add khamira to it. than rap the bowl with plastic and leave it for 3-4 hours. cut down in 8 pcs) Eggs Oil Salt 1 4 for frying to taste 13 . and than brush it with egg. along with add sugar in it and mix it nicely. Sandwich Pizza For making dove Maida ( Plain Flour ) ½ kg khamira 1 packet Sugar 1tbsp Salt to taste Baking powder 2tsp For topping Onion (sliced) 2 Chicken (boneless boiled) 1 cup Tomatoes (without seeds and cut it 1 into slice) Capsicum (without seeds and cut it 1 into slice) Mushrooms (cut it into slice) ½ cup Black zaitoon ½ cup Mozzarella cheese 400 grams Pizza sauce 1 cup Eggs 2 Butter ½ cup Method For making dove: Take a bowl and add normally hot water. than on the corners glycerin the dove with mixed egg. then press the dove so the ingredients is set in side. than add the other dove above the dove on the tray. than add salt and baking powder and mix it properly. pizza sandwich is ready Gulzar Fried Chicken (G.C) Ingredients Chicken (With skin.glassy icing. then add chicken all over the pizza in small cubes. bake the pizza in the oven which should be pre heated for 15min before putting the pizza. than make 2 equal size from it. tomatoes and capsicum on it. than add capsicum. spread icing over the top of each cake. For topping Put pizza sauce on the dove which is on the tray. and take a tra and put butter on it. than take out the dove and fold it with hands so it gets even. and then add black zaitoon on it. and leave it for a while. thread a piece of pineapple and cherry onto each cocktail umbrella and press 1 onto each cup cake. Take a bowl and add maida in it.
and add all the ingredients of marinating add chicken to the mixture and leave it for 10-15 min. For dry mixture Take a plastic bowl. Take a bowl and mix the eggs in it. covering bottom and one inch up the sides. firstly put the chicken in the dry mixture. and deep fry it. Be sure that the better is nicely covers the chicken. Separate yolks and whites of eggs 14 . and add the entire ingredient for dry mixture. Cream together sugar and cheese till smooth taking care that no lumps remain. CHEESE CAKE Cooking Time : 30 minutes INGREDIENTS Crust Cashewnut powder 1/2 cup Sugar 1/3 cup Butter 1/4 cup Cake Cream cheese 1 1/2 cups Castor sugar (caster sugar) 1 cup Eggs 3 Lemon juice 1 tablespoon Vanilla essence 1/2 teaspoon Glazed cherries 1/4 cup METHOD Preheat the oven to 180 C. Set aside.). For the crust mix together all the ingredients with hands and spread in an eight inch baking dish. than take marinated chicken. Gulzar fried chicken is ready.For marinating Papita paste 1tbsp Sirka 6tbsp Red chilly powder 1tsp Chinese salt ½ tsp Salt to taste For dry mixture Maida ( Plain Flour ) ½ cup Chawal Ka Aata ( Rice Flour ) ½ cup Makay ka ata 1 cup Chicken powder 2tbsp White chilly powder 1tbsp Kali Mirch ( Black Peppercorn ) 1tsp chopped Chinese salt 1tsp Method For marinating Take a bowl. and dip it in egg bowl and again put it in dry mixture (be careful while u put the chicken in the better. and mix it properly.
Stuff each ball with fresh pomegranate pearls. crushed 5-6 cloves Ginger. finely chopped 1 inch peice Lemon rind . Using a whisk or hand blender beat egg whites till it forms soft peaks. coarsely ground 1/2 cup Potatoes. cooked 1/2 cup Red capsicum. thickly sliced 2 medium Garlic. salt. Place the coarsely ground peanuts in a plate.carefully.10 minutes Servings : 4 INGREDIENTS Roasted peanuts. Pour the mixture over the crust lined in the baking dish. corn. boiled. red chilli powder and breadcrumbs in a bowl. Cake is moist enough and does not require any toppings. Lightly beat the egg yolks and mix it well into the cheese and sugar mixture. Divide into eight equal portions and roll into round balls. Place the tikkis in the pan and fry till golden on both sides. chopped 1 teaspoon Salt to taste Mustard paste 2 tablespoons Orange juice 6 tablespoons 15 . Drain onto an absorbent paper. Fold in the beaten egg whites into the mixture. 100 grams each Brown rice.deboned4. PEANUT TIKKI Cooking Time : 8. finely chopped 1/2 medium Salt to taste Red chilli powder 1 teaspoon Bread crumbs 1/4 cup Fresh pomegranate pearls. red capsicum. peeled and mashed 2 medium Corn kernels. Heat the oil in a non stick pan. cooked 2 cups Olive oil 4 tablespoons Baby onions 8-10 Carrots. Cool and refrigerate. Bake in the preheated oven for thirty minutes or till the center is firm and stiff. HONEY AND LEMON CHICKEN ON RICE INGREDIENTS Honey 4 tablespoons Lemon juice 2 tablespoons Chicken breasts . Roll the stuffed balls in the peanuts and shape them into tikkis. optional 1/4 cup Oil 6 tablespoon Sweet tamarind chutney as required METHOD Mix together the potatoes. Serve chilled with fresh fruits or glazed cherries. Stir in the lemon juice and vanilla essence into the mixture. Serve hot with tamarind chutney.
lemon rind. Marinade the chicken in the mixture for about fifteen minutes. Transfer the vegetables from the baking tray onto a serving plate and place the chicken breasts over them. half the honey and the lemon juice. 16 . diced 1/2 medium Butter 2 tablespoons Fresh parsley a few sprigs METHOD Preheat oven to 200 C/400 F/Gas Mark 6. Add the baby onions and carrots and toss. Heat remaining olive oil in the pan. Serve the rice in a separate bowl. mustard paste. Remove the chicken from the oven and place on a plate. Garnish with parsley and serve hot. Heat half the olive oil in a pan.Black pepper powder 1/2 teaspoon Red chilli flakes 1 teaspoon Spinach leaves (palak) 12 Yellow capsicum. diced 1/2 medium Green capsicum. Place the marinated chicken with the marinade over the mixture. Glaze the pieces with the juices in the baking tray. pepper powder. Add all the capsicums and sauté for a few minutes. Place spinach leaves under each chicken breast. In a bowl mix together the ginger. Add the crushed garlic and sauté for two to three minutes. Pour the remaining honey on top and bake for fifteen minutes. diced 1/2 medium Red capsicum. Add salt and toss once again. Add the cooked brown rice and butter and toss to mix. salt. half the red chilli flakes. Spread the onion-carrot mixture in a baking tray. Sprinkle the remaining chilli flakes on both the chicken and rice. orange juice.
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