Friday, 7 November 2014


Butter 8 ounces
Ghee 4 ounces
Caster sugar 16 ounces
Eggs 6
Semolina 16 ounces
Flour 4 ounces
Baking powder 1 ½ tsp
Milk ½ cup
Green cardamom grinded 1 tsp heaped
Saffron essence ½ tsp
Almonds and pistachio sliced ½ cup
Poppy seeds 2 tbsp for topping
Beat butter and ghee with sugar, gradually adding eggs one by one then add in flour and milk beginning with the dry flour and ending with dry flour, add in cardamom powder, mix and keep aside. Sprinkle top with almonds and pistachio, sprinkle with poppy seeds, bake in a greased pan in a preheated oven for 40 to 45 minutes, cool cut into squares.

Limelight Mousse Cake

Ingredients for sponge
Eggs 4
Sugar 4 ounce
Baking powder 1 tsp
Ingredients for filling
Milk ¼ cup
Eggs 2 separated
Flour 1 tsp heaped
Caster sugar 3 ounce
Lemon juice 3 tbsp
Gelatin powder 1 tbsp
Vanilla essence 1 tsp
Water ¼ cup
Fresh cream whipped 8 ounce + 4 ounce
Method for sponge
Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour and baking powder very gradually, bake in two 8 inches pan for 20 minutes.
Method for filling
In a saucepan cook together milk, egg yolks, flour and sugar, cook stirring till thick, cool. Dissolve gelatin with water and lemon juice, add to the custard, mix well. Beat egg white stiff, beat cream thick, fold cream to the cooled custard, also fold in the egg white.
To assemble
Spread 1 cake on base of 8 inch spring foam pan, pour half filling, top with cake, put in the freezer for 30 minutes, remove, pour the remaining filling. Put to freeze till firm and set. Decorate top with swirls of fresh cream and lemon slices.

Malai kabab

Undercut long pasanday ½ kg
Ginger garlic paste 1 tsp
Ripe papaya grinded 1 tbsp heaped
Green chilies 1 tsp grinded
Coriander leaves 2 tbsp grinded
Mint leaves 12 grinded
Salt 1 tsp
Malai ½ cup
Eggs 2 separated
Wheat flour as required to roll kababs
Oil for frying
Grind together green chilies, coriander and mint, marinate beef with ginger garlic, grinded green paste, rip papaya, salt and malai for 1 hour, put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab. Roll in wheat flour, dip in stiffly beaten eggs, and shallow fry in oil for 10 minutes on low flame.

Chicken Bukhara masala

Chicken boneless ½ kg cubes
National tandori masala 1 packet
Egg 1
Lemon juice 1 tbsp
Corn flour 1 tbsp
Marinate ½ kg chicken with 4 tbsp national tandori masala, lemon juice, 1 egg. 1 tbsp corn flour and deep fry, keep aside.
Ingredients for masala
Oil ¼ cup
Onion chopped 2 tbsp
Tomatoes 1 chopped
Cashew nuts grinded 8
Turmeric ¼ tsp
Chili powder 1 tsp
Salt ½ tsp
All spice ¼ tsp
Kasori methi 1 tsp
Coriander leaves chopped 2 tbsp
Heat oil add chopped onion 2 tbsp, fry light golden add 1 chopped tomato with ¼ tsp turmeric, ½ tsp chili powder, ½ tsp salt. ¼ tsp all spice, add ½ cup water and fry well then add grinded cashew nut paste with fried chicken pieces, garnish with coriander leaves and fried whole cashew nuts.

Lagani chicken

Chicken 1 kg 8 pieces
Yogurt 1 cup
All spice 1 tsp
Chili powder 2 tsp
Salt 1 ½ tsp leveled
Ginger garlic 1 tbsp
Almonds blanched and grinded 1 tbsp
Sesame seeds 1 tsp
Poppy seeds 1 tsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Grind together sesame seeds, poppy seeds, coriander seeds and cumin seeds finely, beat yogurt add in the grinded paste with salt, chili powder, ginger garlic paste, grinded almonds and all spice, mix well, marinate chicken in this for few hours, heat oil in a lagan, pan fry chicken for 5 minutes, add the marinade with ½ cup water, cover and cook till tender. Serve garnished with coriander leaves.

Siwayon ki kheer

Milk 1 liter
Sago dana 2 tbsp soaked for 30 minutes
Vermicelli ½ cup
Sugar ½ cup
Powdered milk ½ cup
Kewra water 1 tsp
Desiccated coconut 2 tbsp
Almonds and pistachio sliced 2 tbsp
Boil milk mixed with powdered milk add soaked sago dana, cook for 10 minutes add crushed siwayan, cook till thick, lastly add desiccated coconut, Kewra water, remove in a serving bowl, serve garnished with almonds and pistachio.

Chocolate hazelnut and ceramal cheese cake

Ingredients for base
Digestive biscuit 200 gm
Butter 100 gm melted
Ingredients for cheese cake filling
Cream cheese 200 gm
Whipped cream 300 gm
Caster sugar 4 tbsp
Butter scotch essence 1 tsp
Gelatin 2 tbsp
Nuttela ½ cup
Ceramal sauce ½ cup
Ingredients for ceramal sauce
Brown sugar ½ cup
Butter 2 ounces
Cream ½ packet
Cook altogether till thick.
Make base with biscuits, chill until firm.
For filling
Dissolve gelatin, beat cream cheese with caster sugar, nuttela add butter scotch essence, fold in whipped cream, gelatin and ceramal sauce 3tbsp , put to set until done, remove, spread with remaining ceramal sauce, put to set decorate with piped cream.