China grass

Ingredients
Milk 1 kg
China grass powder 1 ½ tsp
Vanilla essence ½ tsp
Pink color few drops
Sugar ¾ cup
Almonds and pistachio chopped 2 tbsp
Method
Soak china grass powder in 1 cup water, cook until dissolved, mix in milk, cook for 10 minutes with sugar add dissolved china grass, remove in a bowl, beat well, top with badam pista, color essence, leave to set until firm. Serve chilled.

Fried Tikka shashlik with shan tikka masala

Ingredients
Boneless chicken ½ kg cubes
Shan tikka masala ½ packet
Yogurt 2 tbsp
Capsicum 2 cut in cubes
Onion 2 cut in square cubes
Ketchup 2 to 3 tbsp
Allspice ½ tsp
Ginger garlic paste 1 tsp heaped
Lemon juice 2 tbsp
Bread crumbs as required
Egg 1
Flour 2 tbsp
Oil ¼ cup
Method
Marinate chicken cubes with shan tikka masala, yogurt, lemon juice, ginger garlic paste, allspice, egg, flour and ketchup, leave it for 2 hours, put on skewers alternating with vegetables, roll in bread crumbs and deep fry.

Mango custard shahi turkey

Ingredients
Bread slices 8 cut into rounds with cutter
Water 1 cup
Sugar ½ cup
Mango chopped 2 cups
Coco powder to dust
Ingredients for custard
Milk ½ kg
Condensed milk ½ tin
Mango Custard Powder 2 tbsp heaped
Method
Cut bread with cookie cutter into rounds and deep fry golden, cook water and sugar into a thin syrup, dip fried bread rounds in sugar syrup and spread in a dish, make custard with milk, condensed milk and Mango Custard Powder, custard should not be thick, spread little custard in a platter, top with fried soaked rounds, mangoes chopped, cover with custard, dust with coco powder, serve chilled.

Tandoori chargha with shan tandoori masala

Ingredients
Chicken 1 kg whole
Shan tandoori masala half packet
Ginger garlic paste 2 tbsp
Yogurt ½ cup
Vinegar 2 tbsp
Oil ¼ cup
Fries to serve
Method
Give cuts on chicken, in a bowl mix shan tandoori amsala, vinegar, ginger garlic paste and yogurt mix all well with ¼ cup oil marinate chicken in this for 2 hours, cover and cook on low flame till done. Serve with fries.

Jaleebi pudding

Ingredients
Jaleebi ½ kg
Milk 1 kg
Eggs 6
Sugar ¾ cup
Elachi powder 1 tsp
Method
Beat eggs and sugar add milk, elachi powder, grease oven proof dish, spread with jaleebi, pour prepared mixture, bake on 180 degree C for 40 minutes, serve warm or cold

Shanwari karhai with shan karhai gosht masala

Ingredients
Chicken 1 kg 20 pieces
Oil 1 ½ cup
Tomato ½ kg whole
Shan karhai gosht masala 3 tbsp heaped
Chopped coriander leaves 2 tbsp
Green chilies chopped 6
Ginger garlic paste 1 tbsp heaped
Ginger sliced 2 tbsp
Method
Heat oil fry chicken for 10 minutes on high flame, remove chicken pieces and also remove 1 cup oil, add whole tomatoes to chicken, ginger garlic paste, cover and leave it for 10 minutes. Open lid remove the peel of the tomatoes and add in the fried chicken with karhai gosht masala, cover and cook for 10 to 15 minutes, lastly add ginger sliced, green chilies and coriander leaves.

Galawati pasanday with shan pasanda masala

Ingredients
Undercut pasanda ½ kg flatten
Raw papaya 1 tbsp heaped
Shan pasanda masala 3 tbsp
Brown onion grinded 2 tbsp
Ginger garlic 1 tbsp
Yogurt ½ cup
Salt ½ tsp
Oil ½ cup
Method
Marinate pasanda with Raw papaya 1 tbsp heaped, Shan pasanda masala 3 tbsp, Brown onion grinded 2 tbsp, Ginger garlic 1 tbsp, Yogurt ½ cup, Salt ½ tsp for 1 hour, heat half cup oil add marinated pasanda in single layer leave to cook on slow flame until tender and dry, serve garnish with onion rings, green chilies and coriander leaves.

Khajla chana chat

Ingredients
Khajla 1
White kidney bean boiled ½ cup
White chic piece boiled ½ cup
Sweet corn 2 tbsp
Crushed red pepper 1 tsp
Roasted and crushed cumin 1 tsp
Shan Chat masala 1 tsp
Yogurt 1 cup whipped
Salt ½ tsp
Onion 1 chopped
Tomato 1 chopped
Green chilies 2 chopped
Coriander leaves chopped 2 tbsp
Cream ½ cup
Kahtti methi chatni 4 tbsp
Method
Boil kidney beans and chic piece until tender, mix with corn and keep aside. In a bowl mix together yogurt, cream with dry seasonings add to it boiled kidney beans, chick piece and corn mixture, mix well make hollow in centre of khajla put filling, garnish with chopped vegetable and khatti methi chatni, serve immediately.

Blueberry rice crispy flan

Ingredients
Rice crispy cereal 2 ½ cup
Melted chocolate 100 gm
Vanilla custard prepared 2 cups
Blueberry pie filling ½ tin
Fresh cream to decorate
Method
Melt chocolate stir in rice crispy, press into a greased Pyrex dish, leave to set, pour custard over rice crispy, top with blueberry pie filling, decorate with fresh cream serve chilled.

Achaari keema with shan achaar gosht masala

Ingredients
Mince ½ kg
Salt ½ tsp
Yogurt 1 cup
Shan achaar gosht masala 1 packet
Green chili whole 12
Coriander leaves chopped 2 tbsp
Ginger sliced 2 tbsp
Oil ½ cup
Chopped onion 1 cup
Ginger garlic paste 1 tbsp
Method
Marinate mince with 1 cup yogurt, half packet shan achaar gosht masala for 30 mins, slit green chilies, remove seeds, fill with remaining achaar gosht masala, heat oil fry onion till light golden add ginger garlic paste with marinated mince, cover and cook on low flame when water dries add green chilies, coriander leaves, ginger sliced, fry well and remove.

Biscuit custard surprise

Ingredients
Marrie biscuits crushed 2 cups
Melted butter 4 ounce
Vanilla custard prepared 2 cups
Mango cubes 2 cups
Chocolate sauce as required
Grated chocolate ½ cup
Method
Crush biscuit, mix with melted butter, press into a shallow pyrex dish, spread with prepared custard, top with mango cubes, drizzle chocolate sauce, serve chilled.

Chicken Mughlai kabab with shan bihari kabab masala

Ingredients
Chicken 1 kg 16 pieces
Ginger garlic 1 tbsp heaped
Salt 1 tsp
Yogurt ½ cup
Almonds grinded 1 tbsp heaped
Shan bihari masala 2 tbsp heaped
Corn flour ½ cup
Shan chat masala 1 tsp
Onion rings
Method
Marinate chicken with Ginger garlic 1 tbsp heaped, Salt 1 tsp, Yogurt ½ cup, Almonds grinded 1 tbsp heaped, Shan bihari masala 2 tbsp heaped, leave for 1 hour, just before frying add corn flour, mix well, deep fry on low flame till crisp, remove, sprinkle with shan chat masala, garnish with onion rings.

Saat samandar par

Ingredients
Plain cake 1 pound
Fruit cocktail 1 tin
Plain vanilla custard 4 cups
Cream 2 packets
Chocolate syrup as required
Ingredients for custard
Milk 1 kg
Sugar ½ cup
Shan vanilla custard powder 4 tbsp
Method
In a transparent dish spread cake cubes, spread with fruit cocktail with syrup, spread custard on top, top with cream, covering the dish, decorate with chocolate sauce, serve chilled.

Foil mutton chops with shan tikka boti masala

Ingredients
Chops ½ kg (double chops)
Salt and black pepper 1 tsp each
Ginger garlic paste 1 tsp
Green chili grinded 1 tsp
Vinegar 2 tbsp
Shan tikka boti masala 2 tbsp
Potato 1 cut in cubes and boiled
Carrot 1 cut in cubes and boiled
Peas ½ cup boiled
Yogurt ½ cup
Shan chat masala ½ tsp
Shan garam masala ½ tsp
Foil pieces cut into 6*6 inch 10 to 12
Method
Marinate chops with salt, black pepper, ginger garlic, green chili grinded, vinegar, shan tikka boti masala for 30 minutes put in pan with 1 cup of water and boil till nearly tender and water dries, in a bowl add yogurt, mix with chat masala and allspice take 6*6 inch foil piece, spread 1 chop with 1 tbsp boiled vegetable, 1 tbsp of yogurt mixture, seal and bake for 15 to 20 minutes until done.

Khobani ka Meetha

Ingredients
Water 1 cup
Fresh tetra pack cream 1 packet
Dried apricots 250 gm
Almonds to decorate
Sugar 3 tbsp heaped
Ingredients for custard
Milk 1 liter
Sugar ½ cup
Milk ½ cup
Shan Vanilla custard powder 4 tbsp
Method for apricots
Soak 250 gm apricots for 6 hours, remove seeds and cook apricots in 1 cup of water and 3 tbsp of sugar till tender.
Method for custard
Boil 1 liter milk and ½ cup sugar, when boiling add in the dissolved 4 tbsp Shan custard powder with ½ cup of milk, stir continuously till custard thickens, remove and cool. In a transparent bowl spread a layer of apricot mixture topped with custard then a layer of fresh cream. Garnish with almonds on top. Serve chilled.

Kastori Chicken with Shan White Karahi Masala

Ingredients
Boneless chicken cubes ½ kg
Roasted gram flour 4 tbsp
Butter 2 tbsp
Allspice ½ tsp
Green cardamom grinded ½ tsp
White pepper ½ tsp
Lemon juice ¼ cup
Ginger garlic 1 tbsp
Shan white karhai masala 2 tbsp heaped
Salt ½ tsp
Fresh bread crumbs 1 cup
Ingredients for batter
Eggs 2
Black cumin ½ tsp
Saffron ¼ tsp
Method
Marinate chicken with Roasted gram flour 4 tbsp, Butter 2 tbsp, Allspice ½ tsp, Green cardamom grinded ½ tsp, White pepper ½ tsp, Lemon juice ¼ cup, Ginger garlic 1 tbsp, Shan white karahi masala 2 tbsp heaped, Salt ½ tsp for 30 minutes, make batter just before frying add batter to chicken, toss in bread crumbs and shallow fry in frying pan.

Lab-e-Shireen

Ingredients
Milk 8 cup
Sugar 12 tbsp
Sliced pistachios 2—3 tbsp
Strawberry jelly 1 packet
Water 1 cup
Pineapple tit bits 1 tin
Gulab Sharbat 4 tbsp
Cold milk ½ cup
Cream 2 packets
Strawberry custard powder 3tbsp
Cold milk ¼ cup
Colored vermicelli a handful

Method:
Boil milk and sugar. Add dissolved custard powder stirring till milk thickens. Add colored vermicelli. Cook till done. Remove. Cool custard completely. Add in cream. Mix, also fold in the pine apple pieces, pistachios and set jelly cubes. Lastly fold in gulab sharbat mixture. Serve very chilled.

Kharay masaly ka keema with shan keema masala

Ingredients
Mince ½ kg (coarsely crushed)
Onion 250 gm coarsely sliced
Crushed garlic 1 tbsp
Ginger julienne 2 tbsp
Whole button red chilies 10
Salt 1 tsp
Mix whole spices 1 tbsp
White cumin 1 tsp
Oil ½ cup
Yogurt ¾ cup
Allspice ½ tsp
Coriander leaves 2 tbsp
Green chilies 2
Shan Qeema Masala 2 tbsp
Method
In a pan add coarsely chopped onion, ginger garlic, button red chilies, mince, salt, whole spices, white cumin and oil, cover and cook till half done then add whipped curd again cover and leave it till done and oil comes on top, lastly add allspice, coriander and green chilies.

Trifle Cups

Ingredients
Red jelly 1 packet
Green jelly 1 packet
Yellow jelly 1 packet
Prepared custard 3 cups
Fruit cocktail 1 medium can
Cake Rusk 125 gm
Fresh cream 200 gm
Strawberry sauce as required
Ingredients for Custard
Milk 3 cup
Sugar 4 tbsp
Vanilla custard powder 2 tbsp
Method
Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside, coarsely chopped 125gm cake Rusk into 4 pieces each, place into base of individual cups, sprinkle with fruit syrup, spread with fruit cocktail, pour custard then jelly cubes, then custard, refrigerate till chilled. Decorate with fresh cream and strawberry sauce.
Method for Custard
Boil 3 cup milk, add 4 tbsp sugar and 2 tbsp vanilla custard powder, cook till thickens, remove from fire and keep aside.

Bangladeshi Chargha with Shan Chargha Masala

Ingredients
Chicken 1 kg whole give cuts
Ginger garlic 2 tbsp leveled
Yogurt 1 cup
Sugar 1 tbsp
Salt 1 tsp
Onion 2 chopped
Whole red chilies 8
Shan Chargha Masala 2 tbsp heaped

Method
Marinate chicken with yogurt, sugar, salt, ginger garlic paste, shan chargha masala, leave it for 4 to 6 hours, heat ¼ cup oil in a wok add 2 chopped onion fry till very light golden, add whole red chilies with marinated chicken, fry well till light golden add in the marination, cover and cook till chicken done.

Nizami roast

Ingredients
Chicken 1 kg whole
Raw papaya 1 tsp heaped
Ginger garlic 1 tbsp
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Yogurt 1 cup
Brown onion grinded 2 tbsp heaped
Oil ½ cup
Yellow color pinch
Peanuts 1 tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Desiccated coconut 1 tbsp
White cumin 1 tsp
Roasted gram 1 tbsp
Ingredients for baghar
Whole red pepper 6
Cumin 1 tsp
Curry leaves 12
Method
Roast and grind peanuts, poppy seeds, sesame seeds, desiccated coconut and cumin, mixed with roasted gram, grind altogether. Marinate chicken with raw papaya 1 tsp heaped, Ginger garlic 1 tbsp, Salt 1 ½ tsp, Chili powder 1 ½ tsp, Yogurt 1 cup, Brown onion grinded 2 tbsp heaped, Yellow color pinch, leave it for 2 hours, heat oil add baghar ingredients with marinated chicken, cover and cook for 30 minutes till chicken done, serve with boiled eggs and French fries.

Healthy Sand which

Actiplus 1cup
Grilled Chicken Chunks ½ cup
Green Chilies 2 pcs(chopped)
Carrots 1 pcs(Chopped)
Capsicum 1 pcs (Chopped)
Salt ¼ teaspoon
Black pepper powder ¼ teaspoon
Bread Slices 4 pcs
Method:
- Blend all these ingredients in a blender for 2 minutes till gets a smooth paste.
- Apply mixture on sandwich bread and enjoy

Chicken roly poly sandwich

Ingredients for tortillas wrap
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp
Baking powder ½ tsp
Oil 3 tbsp
Warm water to knead
Method
Sieve both the flour with salt and baking powder, add in oil mix well, knead with warm water and make into a medium dough, leave covered for 30 minutes, make into balls, roll into dinner plate size roti, cook on a heated tawa.
Ingredients for filling
Chicken boneless breast 3 cut in strips
Salt 1 tsp
Chili powder 1 tsp
Roasted and crushed cumin 1 tsp
Curry powder 1 tsp
Ginger garlic paste 1 tsp
Pinch of orange color
Lemon juice 2 tbsp
Ice berg lettuce as required
Cucumber cut into tiny cubes 3 to 4 tbsp
Capsicum cut into tiny cubes 2 to 3 tbsp
Jerkins sliced 4
Cream cheese 2+ 2 tbsp
Mayonnaise 2 to 3 tbsp
Mango chatni 2 to 3 tbsp
Method
Marinate chicken strips with salt, chili powder, curry powder, roasted and crushed cumin, ginger garlic paste, orange color and lemon juice, pan fry in 2 tbsp oil till tender, spread tortillas on a table, spread with cream cheese, add in vegetables, prepared chicken mixture, top with mayonnaise, mango chatni, roll tightly, secure with tooth pick and serve immediately.

Chicken sizzler with rice

Ingredients
Chicken breast 2 boneless flattened
Oil ¼ cup
Salt ¾ tsp
Crushed black pepper 1 tsp
Garlic paste 1 tsp
Mustard paste 1 tsp
Vinegar 1 tbsp
Ingredients for filling
Grated mozzarella cheese 4 tbsp
Mixed herbs ½ tsp
Coriander leaves chopped 1 tbsp
Blue band 1 tbsp
Ingredients for orange sauce
Oil ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Orange juice ½ cup
Lemon juice 1 tbsp
Ingredients for serve
French fries
Boiled rice 2 cups
Crushed red pepper ½ tsp
Salt ½ tsp
Cabbage leaves 2
Coriander leaves 1 tbsp
Method
Slit breast into half, keeping one side joined so that the breast open up like a leaf, mix together salt, pepper, mustard paste, garlic paste and vinegar, marinate breast in this mixture for 30 minutes, heat oil and blue band in a grill pan, put marinated chicken breast, cook on medium heat for about 5 minutes, sprinkle some cheese, oregano on 1 side of the breast and turn over to cover to make a complete breast.
Ingredients for sauce
Heat oil add 1 cup water with salt and pepper, orange juice, cook till boiling thickens with corn flour paste, add lemon juice and keep aside. Heat sizzler place a few cabbage leaves on the iron plate, spread rice on top, arrange French fries on side, place a piece of chicken in center, spoon sauce on the chicken and let it fall on the plate, serve immediately.

Bread Delight

Ingredients
Milk Half Litre
Bread Slices (with edges ) 4
Butter 3 Tbsp
Sugar 3 Tbsp
Vanilla essence Few drops
Pistachios and almonds 3 tbsp chopped

Method
Heat milk in sauce pan add sugar butter leave it cook till bit condensed
,off the flame stir well add vanilla essence. place bread slices .pour
milk over them so they can absorb milk . sprinkle pistachios and
almonds...leave till nicely chilled .serve

Gujrati biryani

Ingredients
Chicken 1 kg 12 pieces
Crushed red pepper 2 tsp
Turmeric ½ tsp
Mixed whole spices 1 tbsp
Ginger garlic paste 1 tbsp heaped
Nutmeg ¼ tsp
Mace ¼ tsp
Green cardamom ¼ tsp grinded
Oil 1 cup
Brown onion 1 cup
Yellow color ¼ tsp
Kewra water 1 tbsp
Tomatoes 1 sliced
Green chilies 10 whole
Coriander leaves ½ bunch
Mint leaves ½ bunch
White cumin roasted and grinded 1 ½ tsp
Coriander roasted and grinded 1 ½ tsp
Rice ½ kg
Salt 2 tbsp
Mixed whole spices 1 tbsp
Method
Marinate chicken with yogurt, ginger garlic, salt, crushed red pepper, turmeric, cumin and coriander, heat oil add brown onion with marinated chicken cover and cook till done. In a pan spread half rice cooked chicken mixture, top with sliced tomatoes, chopped hara masala, nutmeg, mace and green cardamom powder, remaining rice, top with yellow color, mixed with Kewra, leave it on dum for 20 minutes.

Fruity vermicelli surprise

Ingredients
Milk 1 liter
Color vermicelli ½ cup
Coconut macrons crushed 1 cup
Condensed milk ½ tin
Cream 1 packet
Custard powder 2 tbsp
Corn flour 1 tbsp
Milk ½ cup
Fruit cocktail 1 large tin drained
Almonds and pistachio sliced 2 tbsp
Method
Boil milk add colored vermicelli, cook for 10 minutes, dissolve custard powder in corn flour in ½ cup milk add to milk, cook till custard thickens remove add in condensed milk, cream, cool mixture, fold in fruit cocktail and crushed macrons, remove in a bowl, sprinkle with almonds and pistachio. Serve chilled.

Dahi AluChatt

X factor : Hygiene
Potatoes 2-3 medium sized (Boiled)
White Chickpeas 1 cup (Boiled)
Salt 1 teaspoon
Black pepper 1 teaspoon
Lemon Juice 1 lemon (squeezed)
Crushed Chilies ½ teaspoon
Chaat Masala ½ teaspoon
Onion one pcs (sliced)
Tamarind sauce 2-3 tablespoons
Actiplus 1 Packet
- Boil potatoes and re move skin
- Mash potatoes and add, salt, pepper and red crushed chilies
- Put few boiled chickpeas and make small roud kebabs
- Fry kebabs till gets golden brown
- Beat yogurt with all the listed spies and remaining chick peas.
- Pour them on potatoes kebabs, decorate with tamarind sauce and chaat masla

Yogurt Soup

Actiplus 1 cup
Cucumber 2 medium
Onion 1 medium
Garlic 1 clove
Mint 10-12 leaves
Bread 1 slice
Water 1 cup
Grated Cheese for garnishing(optional)
Method :
-Puree together all vegetables and bread using ½ cup water. Strain mixture well
-Mix vegetables puree with beaten yogurt
- Adjust salt & Black pepper and sever warm or cold with few bread sticks

Aloo kachori

Daal filing:
Gram lentils 125 grams
Salt ½ tsp
Water as required
Method for filling:
1. Boil gram lentils with ½ tsp of salt and water.
2. Then grind and leave aside.
For kachori dough:
Flour ½ kg
Oil 60 grams
Salt 1 tsp
Water 1 ½ cup
Cumin ½ tsp
Method for dough:
1. Knead the dough with all the above ingredients, make balls and leave it for 5 mins.
2. Roll the dough and fill with daal filing and fry.
For aloo tarkari ingredients:
Potatoes ½ kg
Crushed red chili ¼ tsp
Turmeric ½ tsp
Raw mango powder ½ tsp
Salt 1 tsp
Curry leaves 2-3
Method for tarkari:
1. Boil ½ kg potatoes and peel.
2. Cut it in cubes and keep aside.
3. In a pan put 250 grams of water and add potato cubes with crushed red chili, turmeric, raw mango powder and salt.
4. Cook till it gets a second boil.
5. Turn off the stove.
6. In other pan heat oil and add curry leaves and make a baghar with it.
7. Give baghar to the tarkari and serve with kachori.

Masala waly wadas

Ingredients
Potatoes boiled and coarsely mashed 4
Anar dana 2 tsp crushed
Lemon juice 2 tsp
Brown onion crushed 2 tsp
Coriander leaves chopped 2 tbsp
Mint leaves chopped 1 tbsp
Crushed red pepper 2 tsp
Allspice ½ tsp
Salt 1 tsp
Chat masala ½ tsp
Ingredients for batter
Gram flour 1 cup
Salt ¼ tsp
Soda by carb ¼ tsp
Method for batter
Make into a smooth thcikish batter with water.
Method for wada
Put all in a bowl and mix well, make into balls, dip in prepared batter and deep fry.

Chicken shorba

Ingredients
Wheat soaked overnight ½ kg
Chicken boneless ½ kg
Turmeric ½ tsp
Ginger garlic 2 tbsp
Green chilies grinded 1 tbsp
Black pepper 1 tsp
Salt 1 tbsp
Tomatoes blended 3
Ingredients for baghar
Oil ¾ cup
Mint chopped 1 bunch
Ginger finely Julian 2 tbsp
Green chilies chopped 6 to 8
Brown onion ½ cup
Allspice 1 ½ tsp heaped
Method
Soak wheat overnight next morning boil in 12 cups of water and ½ tsp of turmeric till tender cool and blend, boil ½ kg boneless chicken with ginger garlic paste, salt, black pepper, grinded green chilies and 3 cups of water till chicken tender, chopperize chicken and mix with blended wheat. Also mix in blended tomato mixture, mix all well, cook for 30 minutes till thick, and lastly add baghar by adding ½ cup oil chopped mint leaves, allspice, ginger Julian, green chilies. Serve hot.

Rooster’s stuffed strips

Ingredients
Boneless breast 4
Vinegar 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
Ingredients for stuffing
Cheddar cheese ½ cup
Mozzarella cheese ½ cup
Mushroom chopped 2 to 3
Coriander leaves chopped 2 tbsp
Mixed herbs 1 tsp
Blue band 2 tbsp
Ingredients for coating
Egg 1 beaten
Cream 2 tbsp
Self raising flour as required to coat
Fresh bread crumbs 1 ½ cup mixed with sesame seeds 2 tbsp
Method
Cut each chicken breast into two pieces length wise, marinate with salt, vinegar and black pepper for 30 minutes, fill with all the ingredients under stuffing, fold firmly to secure filling, mix egg and fresh cream dip chicken strips in egg and cream mixture, coat in self raising flour then in bread crumbs, repeat this process thrice, freeze for 1 hour deep fry till light golden on low flame for at least 12 to 15 minutes. Serve with honey mustard dressing.

Rasmalai

Ingredients
Dry milk powder 2 cups
Baking powder 2 tsp
Plain flour 1 tsp
Ghee 2 tbsp
Eggs 2
Milk 2 liter
Sugar 1 ½ cup
Green cardamom 6 to 8
Pistachio as required
Method
Boil 2 liter milk with green cardamom and sugar till dissolve, cook for 10 minutes. In a bowl mix together dry milk powder, baking powder, flour, melted ghee and 2 eggs, rub well then make smooth small balls, add these to the milk, cook on high flame for 5 minutes, lower flame, cook for 10 to 15 minutes covered, garnish with pistachio slices, serve chilled.

Cocktail Sauce

Ingredients:
Nestle Yogurt 1 cup
Mayonnaises 2tbsp
Salt ¼ tsp
Lemon juice 1 tsp
Red chili flakes ¼ tsp
Chilli Garlic sauce 1 tsp
Directions:
Combine all ingredients in bowl and mix well. Use them as a sandwich base

Khoay Kay Parathy (Sehri special)

Ingredients:

For dough
Flour (maida/ aata) 2 cups
Salt 1 pinch
Oil 2 tb. Sp.
Water as required


For filling
Khoya 125 grms
Sugar 2 tb. Sp
Mix dry fruit crushed 1 tb. sp.
Grated coconut 1 tb. Sp
Oil for frying

Method:

1. Mix flour, salt, oil and water to make dough and leave it for few minutes to set.
2. Take a bowl mix all the filling ingredients together and leave it for 5 minutes.
3. Next take that dough and make 2 small balls (paira) from that spread or roll both balls with the help of rolling pin.
4. Now put the filling on one piece of rolled dough and put the other piece over it and press well on the corners.
5. Finally shallow fry it just like simple paratha and serve hot with tea or coffee.

Chili chicken pizza

Ingredients for pizza base
Flour 2 ½ cup
Salt ½ tsp
Sugar 1 tsp
Instant yeast 1 ½ tsp
Milk powder 1 tbsp
Egg 1
Oil ¼ tsp
Method for pizza base
Put altogether in a bowl knead with a Luke warm water to a smooth soft dough, leave to rise in greased bowl for 30 minutes, roll out the dough half inch thick to fit a well greased pizza plate, spread with pizza sauce, cheddar cheese 4 tbsp, chili chicken topping, cover with mozzarella and cheddar cheese, make for 30 minutes.
Ingredients filling
Boneless chicken 200 gm cut into small cubes
Crushed red pepper 1 tsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Salt and pepper ½ tsp each
Flour 2 tbsp
Corn flour 2 tbsp
Onion chopped 4 tbsp
Capsicum chopped 4 tbsp
Egg 1
Tomatoes chopped 4 tbsp
Mushroom sliced 4
Olives 4
Oregano leaves 1 tsp
Pizza sauce 4 tbsp
Cheddar and mozzarella cheese ¾ cup each
Method for filling
Mix all together Boneless chicken 200 gm cut into small cubes, Crushed red pepper 1 tsp, Soya sauce 1 tbsp, Vinegar 1 tbsp, Salt and pepper ½ tsp each, Flour 2 tbsp, Corn flour 2 tbsp, Egg 1 in a filling, heat oil in a karhai, fry chicken pieces on medium heat till crisp and light brown.
To assemble
Spread pizza sauce on the pizza base, cheddar cheese, fried chili chicken topping, vegetables, oregano leaves, remaining cheese, and bake for 30 minutes until done.

Cheesy bread fingers

Ingredients:

Bread slices 8 nos.
Cheddar cheese ½ cup (grated)
Spring onion 2 medium (finally chopped)
Black pepper ½ T. sp.
Chicken powder ½ T sp.
Salt To taste
Egg 1 whole
Oil for frying

1. First cut the edges of all the slices and grind those edges to make crumbs.
2. Next take a mixing bowl and put grated cheddar cheese, finally chopped spring onion both parts (white and green), black pepper, chicken powder, and salt together.
3. Now press the bread slice with the help of rolling pin, add the filling on it and roll it carefully.
4. After that coat that roll first in egg then in crumbs and deep fry it.
5. Finally yummy cheesy bread fingers are ready to serve.
6. Serve hot with chilli garlic sauce

BBQ chicken spaghetti

Ingredients
Boneless chicken 250 gm cut in half inch cubes
Oil ¼ cup
Pasta sauce 4 tbsp
Ketchup 4 tbsp
Rosemary ½ tsp
Spaghetti boiled 3 cup
Crushed garlic 1 tbsp
Oregano leaves 1 tsp
Tomato paste 1 tbsp
Chili garlic sauce 2 tbsp
Crushed red pepper 1 tsp
BBQ sauce 1 tbsp
Blue band 2 tbsp
Method
Heat oil and blue band fry crushed garlic till light golden, add in chicken, fry with half cup water, and add all the sauces and seasonings, cook till mixture boiling, fold in boiled spaghetti, serve garnish with chopped parsley.

Yogurt Egg Salad

For egg yolk filling :
Actiplus ½ cup
Eggs 4 Hard Boiled
Butter 2 teaspoons
Salt ½ teaspoon
Black pepper ½ teaspoon
Mustard Powder ½ teaspoon
Mayonnaise 1 tablespoon

For salad dressing:
Macroni 1 cup
Actiplus ½ cup
Capsicum+Cucumber+Tomatoes 1 cup chopped
Lemon juice 2 tablespoon
Salt ½ teaspoon
Black pepper ½ teaspoon

Method:
Cut boiled eggs into two halves and scoop out yolks.
Mashed the yolk with ½ cup yogurt and all other ingredients except macroni till gets creamy
Fill this mixture into boiled egg whites with piping bag or directly .
Mix boiled macroni, remaining ½ cup yogurt ,chopped tomatoes +cucumber +capsicum+lemon juice+salt+black pepper together.
Place this mixture in the center of a serving dish, set egg whilte filed with beaten yolk and enjoy delicious healthy salad.

Karhai kabab masala

Ingredients
Mince ½ kg
Coriander seeds crushed 2 tsp
Green chilies 4 chopped
Egg 1
Gram flour roasted 1 tbsp heaped
Onion 2 tbsp finely chopped
Bread 1 slice soaked in water and squeezed
Ginger garlic paste 1 tbsp
White cumin roasted and crushed ½ tsp
Allspice 12 tsp
Salt 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Egg 1 beaten
Ingredients for masala
Onion 2 sliced thick
Tomato 3 to 4 julienne
Capsicum 2 julienne
Oil ¼ cup
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Turmeric ½ tsp
Allspice ½ tsp
Method for kabab
Mix all the ingredient in mince, chopperized in chopper, make into long kababs, shallow fry in oil, keep aside, cut into 2 to 3 pieces.
Method for masala
Heat oil fry onion transparent, add ginger garlic paste with all the dry seasonings and ¼ cup water, add tomato, capsicum fry well add in fried kababs, leave it on dum, lastly add chopped coriander and green chilies.

Frozen paratha

Ingredients
Flour 250 gm
Sugar 1 tbsp heaped
Salt ½ tsp
Baking powder ½ tsp heaped
Oil 3 tbsp
Master puff as required for filling
Method
Mix altogether Flour 250 gm, Sugar 1 tbsp heaped, Salt ½ tsp, Baking powder ½ tsp heaped, Oil 3 tbsp in a bowl knead with Luke warm water into a medium dough, leave covered for 30 minutes, make into small balls, roll into ¼ plate size, spread with master puff, sprinkle dry flour, cut from center, re roll to form into a cone, now roll to a dinner plate size paratha, put in between plastic sheet and freeze, remove and fry in ghee.

Two tone chocolate chip cookies

Ingredients
Butter 4 ounces
Brown sugar 1 cup
Vanilla essence 1 tsp
Soda by carb 1 tsp leveled
Eggs 2
Flour 2 cups heaped
White chocolate chips ½ cup
Dark chocolate chips ½ cup
Method
In a bowl add butter with brown sugar, soda by carb, vanilla essence, beat for 2 minutes till light and fluffy, gradually add one egg, beat well add in second egg, w=beat well, fold in fliour with chocolate chips using a cookie scoop, put cookies on a foil lined tray, bake on 180 degree c for 12 to 15 minutes.

Rainbow Egg Delight

For Custard:

2 cups milk
2 eggs
1/2 cup cream
1/2 cup sugar
3-4 Tbsp condensed milk
1/2 tsp vanilla essence

Method:
Blend together all the ingredients except vanilla essence. Cook on a
sauce pan stirring continuosly to avoid lumps on medium heat till thick
and creamish. Remove and cool add vanilla essence. Keep in refrigirator.

For Rainbow eggs:
2 cups milk
1/2 cup sugar
1 Tbsp agar agar powder
1/2 cup cream
2-3 tbsp condensed milk
coco powder and few pcs. of chocolate
Assorted colors
2 tbsp khoya or kalakand
1 tbsp. crushed pista
1 Doz. egg shell washed, cleaned and dry or u can used different shapes
mould too

Method:
Dissolve 1 tbsp. agar agra powder with little milk keep aside. Add in
rest of milk sugar,codensed milk and cream mix well and keep for cooking
in a deep pan stirring constantly when milk boil rapidly add the agar gar
mixture and continue cooking till slightly thick remove and pour this
mixture in 4-5 bowls to add individual colors and flavour. In one bowl
add pink color along with crushed khoya or kalakand, other with green
color and crushed pista, one with coco powder and grated chocolate one
any other color of your choice. Now pour this different color mixture
neatly with a funnel into the clean egg shells. Cool and keep in
refrigirator when the mixture is set in the egg shells remove the shell
take a bowl and arrange the eggs and pour the custard which made earlier
over it and decorate with the sprinkle.

Cocktail fried kababas

Ingredients
Mince ½ kg
Ginger garlic paste 1 tsp heaped
Onion 2 large grated squeeze out all water
Green chilies grinded 2 tbsp
Roasted gram flour 3 tbsp
White cumin roasted and crushed 3 tsp
Black pepper 1 tsp heaped
Allspice 1 ½ tsp
Turmeric ½ tsp heaped
Chili powder 2 tsp
Salt 1 ½ tsp heaped
Bread slices 4 large soaked in water and squeezed
Method
Marinate mince with all the given ingredients mix well, fry marble size kababs, deep fry without shaping.

Chana Puri

For Keema Balls:

Beef keema 1 1/2 pao

1 cup Boil chana daal semi mashed 

1 tbsp. Ginger/garlic paste 

salt as required

1 1/2 tbsp Green chillie paste

2-3 tbsp oil 

Haldi 1/2 tsp.

2 medium onion omlete style chopped

1/2 tsp garam masala

Hara dhanya and podina chopped 

For Batter:

1/2 kg. maida

2 medium potatoes boiled

1 Tandoor roti bananey ka paira

1/2 to 1 cup of chana daal drained water

Salt per taste

2 tbsp solid ghee

1 tbsp oil

1/4 to 1/2 tsp. Baking Soda

Method for preparing the batter:

Boil chana daal and potato separetly. Drain the daal and reserved the

daal water.Keep roti paira in a fridge overnight before starting take it

out in room temperature and soak in 1/4 cup boiled chana daal drained

water.Put in blender the soaked roti paira,soda,salt,ghee,oil and boiled

and peeled potato to a creamish paste. Pour in a deep pan and gradually

add 1/2 kilo maida beat well with your hand until well mixed and form to

a sticky glue paste in between used the rest of drained daal water if

required keep in a warm place for proofing till fermented and raised.

To make keema Balls:

Heat the little oil in a pan add g/g paste, salt, haldi, green chillies

paste and keema in it. saute on high flame till keema change the color

and water evaporate. Add chopped onion saute well till onion mixed well

with keema now add the boiled and semi mashed chana daal and mix

thoroughly with keema remove and cool. lastly add garam masala

powder,chopped hara dhanya and podina. Mix well and shape into a small

balls.

Heat the oil in karahi wet your palm with water take the fermented batter

put the ball of keema on it and fold from all sides to cover the ball

completly now deep fry the balls on moderate flame to give the nice

golden color and the outer covering completly cook. Serve it with Waris

ki Chutney.

To make Chutney:

3-4 medium onion chopped omlete style add thick pulp of tamrind, salt,

crushed chillie flakes,sugar,green chillies chopped mixed well and

served.

-Spicy Dip

 yogurt 1 cup
Chili Sauce 2 tablespoon
Oil ½ tbsp.
Mustard Seeds ½ teaspoon
Red crushed Chilies ½ teaspoon
Salt To salt
Method :
- Mix Actiplus, chili sauce and make a smooth paste. Adjust salt.
- Heat oil and add mustard seeds
- Remove from flame and add red chilies
- Pour oil mixture over Actiplus mixture
- Serve dip with Cucumber sticks/Carrot Sticks /French Fries

Pizza sandwich

Ingredients
Bread slices 8
Butter 4 ounces
Capsicum chopped into tiny cubes 1
Tomatoes 1 chopped into tiny cubes
Onion chopped into tiny cubes 1
Chicken tikka meat finely cubed 1
Olives chopped 4 to 6
Oregano leaves 1 tsp
Grated cheddar cheese 1 cup
Salt and pepper ½ tsp each
Pizza sauce ½ cup
Crushed red pepper ½ tsp
Method
Apply butter on all bread slices, mix the onion, tomato, capsicum and chicken tikka into a bowl, add to it all the seasonings, cheese and sauce, mix well, place one slice of bread on the sandwich toaster, top with filling, place another slice of bread on top, toast the sandwich for 5 minute till golden, repeat for remaining bread slices and mixture.

Papadi chat

Ingredients for Papadi
Flour 2 cups
Salt ½ tsp
Oil 1 tbsp
Oil for frying
Other ingredients
Date and imli chatni ½ cup
Green chatni ½ cup
Whipped yogurt 3 cup
Chat masala 1 tsp
Salt ½ tsp
Chili powder 1 tsp
Roasted and crushed cumin 1 tsp
Potato boiled and cubed 2
Method for Papadi
Mix altogether Flour 2 cups, Salt ½ tsp, Oil 1 tbsp knead with enough water to make dough, knead well, roll out the dough to a large circle, cut out small rounds using cookie cutter, prick each Papadi well, deep fry in hot oil on medium flame until golden and crisp, cool and store.
To serve
Combine Papadi both the chatnis and salt in a large serving bowl, mix well, top with potatoes, whipped curd, sprinkle chat masala, cumin roasted and crushed, chili powder, serve immediately, garnish with chopped coriander and sev.
Ingredients for date imli chatni
Dates ½ cup deseeded
Imli pulp ½ cup
Jiggery 2 tbsp
Chili powder 1 tsp
Salt ½ tsp
Method
Remove seeds from dates add imli pulp, gur, chili powder and salt with 1 cup water, cook for 20 minutes till thick, cool, blend and use.

Green chatni
Ingredients
Mint leaves 1 cup
Coriander ½ cup
Onion 2 tbsp
Sugar 1 tsp
Salt ¼ tsp
Green chilies 3
Lemon juice ¼ cup
Method
Put all in a blender and blend till smooth.

Sesame chicken stick

Ingredients
Chicken breast 4 cut in finger
Soya sauce 1 tbsp
Chili sauce 2 tbsp
Yogurt 2 tbsp
Salt 1 tsp
Black pepper 1 tsp
Curry powder 1 tsp
Crushed corn crumbs 2 cups
Sesame seeds 2 tbsp
Method
Combine chicken strips with chili sauce, soya sauce, yogurt, curry powder, salt and pepper, mix well, marinate for 2 hours, combine the corn flake crumbs and sesame seeds, coat each chicken strip in the crumb mixture, place strips in a single layer on a greased tray, bake for 25 minutes until crisp and golden on 190 degree C or deep fry.