Roat

Ingredients
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
Method
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.

Apple cheddar pie

Ingredients
Flour 2 ½ cup heaped
Salt ½ tsp
Shortening ½ cup
Chilled Butter 2 ounce
Cheddar cheese ½ cup
Chilled water to knead dough
Ingredients for filling
Apples 4 peeled, poured and cut into ¼ inch thick wedges.
Pineapple syrup 1 cup
Corn flour 4 tbsp
Caster sugar ½ cup
Lemon juice 2 tbsp
Cinnamon powder ½ tsp
Butter 2 tbsp
Cheddar cheese 4 tbsp
Method for filling
In a sauce pan heat pineapple syrup, stir in the corn flour and the cinnamon, string until thick, in a bowl mix apples, sugar, lemon juice and salt, mix in the prepared pineapple syrup, pour the filling in a deep greased casserole dish, top with butter and cheddar cheese, Prepared the dough. Mix together all the dry ingredients including cheese, start mixing in the butter and shortening until mixture resembles bread crumbs. Add in chilled water little at a time until dough is formed. Roll out the dough into the shape of dish and carefully place it on the top of apple filling, seal edges, brush with beaten egg, and bake in a preheated oven on 180 degree C for 30 minutes. Serve hot with vanilla ice cream.

Chicken keema kulcha

Ingredients for kulcha
Flour 2 cups
Yogurt 2 tbsp
Sugar 1 tsp
Salt ½ tsp
Milk 2 tbsp
Soda by carb ½ tsp
Water as required
Method
Knead altogether, leave to rise for 1 hour, make into 4 to 5 balls and again leave to rise.
Ingredients for filling
Chicken mince 300 gm
Onion chopped 1
Coriander leaves 2 tbsp
Green chilies 4
Salt 1 tsp leveled
Black pepper ½ tsp
Allspice ½ tsp
Crushed red pepper ½ tsp
Method for mince
Heat 2 tbsp oil fry chopped onion for 2 minutes, add in all the rest, cover and cook till done, remove and cool. Roll the balls into saucer size, fill with stuffing, again form into a ball, sprinkle flour on table, roll into a quarter plate size, put on a greased oven tray, bake on no. 4 for 10 to 12 minutes, remove brush with ghee, serve hot.

Chocolate chip biscotti

Ingredients
Butter softened 100 gm or ½ cup
Sugar 1 cup
Eggs 4
Vanilla 1 tsp
Flour 3 cups
Baking powder 1 tbsp
Chocolate chips 1 cup
White chocolate chips ½ cup
Method
In a large bowl, cream butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition, beat in vanilla, combined flour and baking powder, gradually add to creamed mixture and mix well, stir in chocolate chips and white chocolate chips, divide dough into 3 portions on ungreased baking sheet, shape each portion into a 10 inch by 2 inch rectangle, bake on 180 degree C for 20 to 25 minutes until lightly brown, cool for 5 minutes, transfer to a cutting board, cut diagonally with a serrated knife into 1 inch slices, place cut side down on ungreased baking tray, bake for 15 to 20 minutes until golden brown, remove to wire rack, store in an air tight container.

Goey chocolate pudding

Ingredients
Butter 100 gm or 4 ounces + extra for greasing
Chocolate 100 gm broken into pieces
Eggs 2 large beaten
Vanilla 1 tsp
Fine sugar 4 ounces + extra for sprinkling
Flour 2 tbsp heaped
Icing sugar for dusting
Cream to serve
Method
Preheat oven to 200 degrees C, grease four ramekin dishes and sprinkle with sugar, place the butter and chocolate in a bowl, kept over a sauce pan of simmering water, heat until melted, stir until smooth and keep aside. Place the eggs, vanilla, caster sugar and flour in a bowl, beat together stir in the melted chocolate mixture, pour into the prepared ramekins, and place on a baking sheet, bake in the preheated oven for 12 to 15 minutes until pudding are well risen and set on the outside, leave to stand for 1 minute, turn the pudding out in serving plate, dust with icing sugar, serve with cream or scoop of ice cream.

Cinnamons scones

Ingredients
Self raising flour 9 ounce
Baking powder 1 ½ tsp
Salt ¼ tsp
Ground cinnamon 1 tsp
Butter 2 ounces chilled
Caster sugar 3 tbsp heaped
Raisons ½ cup
Milk ½ cup + extra for glazing
Ingredients for icing
Icing sugar 2 ounces
Ground cinnamon ½ tsp
Luke warm water 2 tbsp
Method
Preheat oven to 220 degrees C, lightly grease a large baking sheet and dust with a flour, sieve together self raising flour, baking powder, salt and cinnamon into a bowl stir in butter, rub until the mixture resemble bread crumbs, add caster sugar and raisons, pour In the milk and mix to a soft dough if required add little flour, knead lightly until smooth, roll out to a thickness of ¾ inch using a 3 inch round cutter, cut out rounds, place the scones on the prepared baking sheet, glaze with milk, bake in a preheated oven for 15 minutes, remove and cool on a wire rack.
Method for icing
Sieve together icing sugar and cinnamon in a bowl stir in water to make a smooth icing, drizzle over the scones and leave to set. Serve with butter.

Apple pie with a twist

Ingredients for crust
Flour 2 ½ cup
Salt 1 tsp
Butter 4 ounces
Master puff 2 ounces
Caster Sugar 3 tbsp
Chilled water to knead
Ingredients for filling
Apples 1 kg peeled and cut in very thin slices
Extra flour 3 tbsp
Sugar 3 tbsp + ½ cup sugar
Cinnamon powder 1 tsp heaped
Butter 1 tbsp
Method for crust
In a bowl add flour, salt, butter, master puff, caster sugar mix, knead with water into a ball, and leave aside to rest in the fridge for 30 minutes.
Method for filling
Divide dough into 2 pieces, roll 1 dough and line pie dish, put 2 tbsp of flour and 2 tbsp sugar in bottom of dish on the dough, spread with half sliced apples, sprinkle 1.4 cup sugar with ½ tsp cinnamon add the rest of apples, cover with remaining 3 tbsp flour, ½ tsp sugar, dot with butter, now put the top crust, bake on 200 degree for 15 minutes then on 190 degree for 25 minutes, serve with ice cream.

Melt in the mouth chocolate cup cake

Ingredients for filling
Dark chocolate chopped 100 gm
Cream 100 ml
Ingredients for cup cakes
Flour 1 ¾ cup
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Oil ½ cup
Water ¼ cup
Caster sugar 2 cups
Coco powder ½ cup
Eggs 2
Milk 1 cup
Vanilla essence 2 tsp
Ingredients for frosting
Butter 100 gm
Icing sugar 2 cups sieved
Coco powder 2 tsp
Vanilla essence 1 tsp
Milk as required 4 to 5 tbsp
Method for ganache
In a sauce pan scald cream, add to it grated chocolate, remove and keep aside, after 10 minutes, and mix with spatula, put in fridge for 30 minutes.
Method for cup cake
In a bowl add flour, salt, sugar, baking powder, baking soda, oil, vanilla, eggs, milk, warm water, mix all the ingredients, beat for 2 minutes, put in a muffin tray, line with paper cases, bake on 180 degree C for 20 minutes.
Method for frosting
Melt butter mix in coco, vanilla gradually add icing sugar and beat, add milk until piping consistency is okay, fill in piping bag, remove cup cake, fill center of cup cake with ganache, pipe top with frosting, decorate with fondant flowers.

Walnut caramal pie

Ingredients for short crust pastry
Butter 6 ounces
Flour 8 ounces
Sugar 3 ounces
Egg 1
Chilled water to knead
Ingredients for filling
Sugar 4 ounce
Walnuts coarsely chopped 1 cup
Butter 1 tbsp
Egg 1 for brushing
Method for base
Beat butter and sugar add eggs, mix in flour, knead lightly, if required add chilled water, leave to rest for 30 minutes, roll out the dough according to the size of your pie plate, save little dough for topping.
Method for filling
Put sugar in a pan and melt on low flame, add walnuts and ¼ cup water, stir for a minute, remove, pour it over the pastry with the leftover dough, roll and cut into strips, arrange on top, brush top with beaten egg, bake on 180 degree C for 30 minutes until golden.

Hyderabadi baked pudding

Ingredients
Eggs 1 ½ cup
Khoya 1 ½ cup
Caster sugar 1 ½ cup
Ghee ¾ cup
Almonds blanched and grinded ¾ cup
Saffron ¼ tsp
Almonds and pistachio for garnishing
Silver waraq
Method
Beat eggs well with beater add in sugar, Khoya, ghee, almonds and saffron, mix well and put in a greased pyrex dish, bake for 20 to 25 minutes until top golden, cool slightly, put waraq and sliced almonds and pistachio.

Baked chicken and corn

Ingredients
Chicken boneless ½ kg thinly sliced
Salt 1 tsp
White pepper ½ tsp
Mustard ½ tsp heaped
Black pepper ½ tsp
Flour 2 ounces
Butter 3 ounces
Milk 1 ½ cup
Water ½ cup
Sweet corn 1 cup
Cheddar cheese grated 4 tbsp
Egg 1 beaten
Oil 2 tbsp
Method
Heat oil add chicken fry for 5 minutes add flour, butter, seasonings, cook for 5 minutes, add milk and water, cook till chicken tender and thick, add sweet corn, remove mixture in a greased pie dish, sprinkle grated cheese on top, beaten egg, bake on 180 degree C for 15 to 20 minutes, serve hot.

Coconut macrons

Ingredients
Egg whites 100 gm
Desiccated coconut 100 gm
Sugar 200 gm
Pink color few drops
Vanilla essence few drops
Method
Add altogether in a sauce pan and cook on low heat till it leaves the sides of the pan, grease oven tray dust with flour, put macrons with cookie scoop, bake on 150 degree C for 20 minutes

Yummy casserole

Ingredients
Chicken thinly sliced ½ kg
Capsicum 1 chopped into tiny cubes
Onion 1 chopped
Mixed herbs 1 tsp
Salt 1 tsp
Red pepper crushed 1 tsp
Garlic crushed 1 tsp
Oil ¼ cup
Any pasta boiled 2-3 cups
Tomato puree 1 cup
Cheddar cheese 1 cup grated
Sweet corn ½ cup
Ketchup ¼ cup
Method
Heat oil in a pan add chopped onion with garlic fry till light golden add chicken stir fry add seasonings, tomato puree, fold in boiled pasta with capsicum and sweet corn, mix well, spread ½ mixture in a baking dish top with ½ cup of grated cheese, again pasta, again cheese and bake for 15 minute until cheese melt.

Puffy mince flan

Ingredients
Puff pastery 250 gm
Bhuna keema 2 cups
Boiled eggs 4
Coriander leaves 1 tbsp
Green chilies chopped 2
Allspice ½ tsp
Ingredients for white sauce
Butter 1 ounce
Flour 1 tbsp heaped
Milk 1 cup
Salt, pepper, mustard ½ tsp each
Method
Roll the puff pastry very thin line the pie dish with half of the rolled pastry, make chat pata bhuna keema with very little oil make white sauce with all the given ingredients, mix in the prepared mince, also add in chopped boiled eggs, chopped green chilies and coriander leaves, allspice, pour this filling on the rolled pastry, cover with remaining rolled pastry, brush with beaten egg, bake in a pre-heated oven on 200 degree C for 20 minutes.

Chocolate fudge pudding

Ingredients for fudge topping
Butter 3 ounces
Brown sugar 3 ounces
Golden syrup 3 tbsp
Coco powder 2 tbsp
Fresh cream 4 tbsp
Walnuts finely chopped 4 tbsp
Ingredients for pudding
Eggs 4
Caster sugar 8 ounces
Butter 8 ounces
Flour 8 ounces
Baking powder 4 tsp leveled
Chocolate essence 1 tsp
Method for fudge topping
In a sauce pan put all the ingredients, heat gently until boiling, stirring continuously boil for 1 to 2 minute, pour into a greased ring mold or bandit pan, leave until cold.
Method for pudding mixture
Place all the ingredients in a large bowl Eggs 4, Caster sugar 8 ounces, Butter 8 ounces, Flour 8 ounces, Baking powder 4 tsp leveled, Chocolate essence 1 tsp, beat for 5 minutes with a wooden spoon, turn mixture onto cooled fudge mixture, spread evenly bake on 150 Degree C for 45 minutes, leave in tin for 10 minutes, invert into serving platter, serve hot with thin custard or vanilla icing.

Biscuit Chicken Bake

Ingredients:
½ kg cooked chicken
½ cup milk
2 ounce butter
4 tbsp flour
4 sliced mushrooms
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Mixed herb 1 tsp
½ tsp paprika
For topping:
¼ cup cheddar cheese
1 tbsp onions
1 tsp parsley
½ tsp paprika
250 grams biscuits or salted bakhar khani
Method:
1. In a large sauce pan add butter, flour, seasonings and milk till thick, now add cooked chicken and mushrooms with seasonings.
2. Put in greased pie dish top with cheese, biscuits and parsley.
3. Bake for 15 mins until brown

Dutch apple pie

Ingredients for base
Flour 2 cups heaped
Butter 5 ounces
Caster sugar 2 ½ ounce
Chilled water as required
Egg yolk 1
Baking powder ½ tsp
Ingredients for filling
Apples 3 cut in thin slices
Sugar ½ cup
Corn flour 1 tsp heaped
Cinnamon ½ tsp heaped
Lemon juice 2 tbsp
Method for filling
Put altogether in a sauce pan and cook till apples tender.
Method for dough
Sieve flour, baking powder add in butter and caster sugar, mix slightly with your hands till mixture resembles bread crumbs, add egg yolk, knead with chilled water, divide dough into half, make into balls, chill for 15 minutes, roll out one ball of the dough, spread on the base of the pie dish, bake blind for 15 minutes, remove, put filling, roll the leftover dough, place on top, brush with beaten egg white, bake for 30 minutes on 180 degree C.