Tandoori keema paratha

Ingredients for paratha dough
Flour 1 cup
Wheat flour 1 cup
Salt ½ tsp
Blue band 1 tbsp + ghee for frying
Ingredients for mince
Mince 250 gm
Onion 1 finely chopped
Ginger chopped 2 tsp
Salt 1 tsp
Coriander 1 tsp
Crushed red pepper 1 tsp
Allspice ½ tsp
Green chilies chopped 2
Coriander leaves chopped 1 tbsp
Kasori methi 1 tsp
Blue band 1 tbsp
Method for dough
Sieve flour and salt add in ghee knead with water to make a medium dough and keep aside for 30 minutes.
Method for filling
Heat tbsp oil add chopped onion fry until light golden add mince with chopped ginger, salt, coriander, chili powder, allspice cook cover for 10 minutes add green chilies, coriander leaves, fry well and remove, divide the dough into 6 equal parts, shape into round ball, flat each ball roll into quarter plate size, spread with 1 tbsp ghee then mince filling, make a slit starting from the center to any one end, start rolling from slit to form a even cone, keeping the cone upright press lightly, roll out applying little pressure only on center, do not press too much on the sides, cook on a tawa adding ghee as required or you can bake it in a preheated oven for 20 minutes on 180 Degree C, remove and spread with ghee.

Thai red curry kabab

Ingredients
Boneless chicken ½ kg big cubes
Thai red curry paste 2 tbsp
Coconut milk 2 tbsp
Capsicum 1 cut into square cubes
Onion 1 cut into square cubes
Method
Marinate chicken cubes with Thai red chicken paste and coconut milk for 30 minutes put on skewers alternating with vegetable cubes, pan fry in 2 tbsp oil, serve on a bed of boiled rice, garnish with chopped mint and coriander.

Nawabi korma

Ingredients
Mutton ½ kg boiled till half done
Yogurt 1 cup
Tomatoes 2 chopperized
Allspice 1 tsp
Fenugreek leaves 1 small bunch
Oil ½ cup
Onion chopped 1 cup
Cream 2 tbsp
Ingredients to be ground into a paste
Green chilies 15
Handful of coriander leaves
Ginger garlic paste 3 tsp
Poppy seeds 2 tsp
Turmeric powder ¼ tsp
Chili powder 1 tsp
Coriander powder 2 tsp
Cashew nuts 10
Coconut milk ½ cup
Method
Heat oil in a pan add chopped onion fry till brown, add grounded masala fry well for 5 minutes add chopperized tomatoes, fry well add yogurt, boiled mutton, salt, cover and cook till oil comes on top, lastly add 2 tbsp cream, allspice, garnish with coriander leaves.

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

Spicy fried green chilies

Ingredients
Big green chilies 100 gm
Mustard seeds 1 tbsp
Fenugreek seeds 1 tsp
Cumin seeds 3 tsp
Aam chor ½ tsp
Salt 1 tsp
Oil for frying
Method
Roast and grind mustard seeds, fenugreek seeds, cumin seeds and grind together mixed with salt and aam chor, slit the green chilies, fill with prepared masala, heat half cup oil in a pan add filled green chilies, cover and cook for 5 minutes on dum, simmer till soft, open pan add remaining masala with ¼ cup water, cook for 5 minutes and remove.

Chocolate topped crunchy slice

Ingredients
Mars bars 4 (65 gm each) chopped
Butter 90 gm
Rice crispy cereal 3 cups
Ingredients for topping
Milk chocolate 200 gm chopped
Butter 30 gm
Method
Grease a 19*29 cm lamington pan, in a sauce pan combined mars bars and butter, stir continuously over low heat without boiling until mixture is smooth, stir in rice crispy cereal, mix well and press mixture evenly into prepared pan, spread with topping, refrigerate until set before cutting.
Method for topping
Melt chocolate and butter in a pan over hot water stir until smooth.

Chicken bharta

Ingredients
Chicken 400 gm cut in fine julienne
Oil ¼ cup
Cream ½ cup
Yogurt 2 tbsp
Onion blended 1 cup
Tomato puree ½ cup
Ginger garlic paste 1 tbsp
Turmeric ¼ tsp
Chili powder 1 tsp
Black salt ¼ tsp
Black pepper ½ tsp
Allspice ½ tsp
Green chilies 4
Coriander leaves 2 tbsp
Method
Heat oil add green chilies, chicken julienne, fry for 2 minutes add onion paste fry well, add seasonings, ginger garlic paste, tomato puree, yogurt, fry all well till oil comes on top, garnish with coriander leaves, lastly add cream and serve with Nan.

One pot rice

Ingredients
Boneless chicken 300 gm medium cubes
Oil ¼ cup
Onion chopped ½ cup
Tomato puree 3 tbsp
Rice 300 gm soaked
Capsicum thick sliced 1
Bhindi top and tail removed and cut in halves 100 gm
Peas ½ cup
Salt 1 ½ tsp
Black pepper ½ tsp
Chicken powder 1 tbsp
Coriander leaves 2 to 3 tbsp
Ingredients for ginger and chili base
Ginger garlic 1 tbsp
Crushed red pepper 1 tsp
Tomato puree ½ cup
Allspice ½ tsp
Sugar 1 tsp
Method
Blend together all the ingredients for ginger and chili base and keep aside. Marinate chicken with salt, pepper, heat oil in a wok fry chicken for 5 minutes add onion and fry until soft add tomato puree, blended ginger and chili base, 2 cups water, let it boiled add soaked rice, cover and simmer for 15 minutes till rice nearly done add in the vegetables, leave it on dum for 10 minutes, lastly sprinkle with coriander, serve hot.

Mocha Macaroon Cupcakes

Ingredients for cupcakes:
Flour 2 cups
Baking powder 2 tsp
Baking soda ¼ tsp
Salt a pinch
Vanilla essence 1 tsp
Oil 1 cup
Coffee 1 tsp mixed with ½ cup of water
Eggs 3
Egg yolks 2
Butter milk ½ cup
Sugar 1 ¾ cup
Coco powder 3 tbsp heaped
Ingredients for macaroons:
Egg whites 2
Sugar ½ cup
Vanilla essence 1 tsp
Desiccated coconut 1 ½ cup
Method for cupcakes:
1. In a bowl beat oil, eggs, egg yolk, sugar and essence.
2. Add in sifted flour baking soda and baking powder.
3. Lastly fold in coffee and water mixture with butter milk.
Method for macaroons:
1. Beat egg whites stiff, gradually add caster sugar.
2. Lastly add essence and fold in the coconut.
3. Put cup cake liner in a muffin tray.
4. Put 2 tbsp of cake mixture in the liners, 1 tbsp of macaroon mixture on top.
5. Bake on 180 C for 25 mins.

Indian style drumstick

Ingredients
Chicken drumsticks ½ kg give cuts
Yogurt ½ cup
Ground coriander roasted 1 ½ tsp
Roasted and grounded cumin 1 ½ tsp
Turmeric ½ tsp
Chili powder 1 tsp
Allspice ½ tsp
Pinch of orange color
Onion rings, mint leaves and tomato slices for garnishing
Method
Give cuts on drumsticks, marinate with all the ingredients for 2 hours, bake in a preheated oven on a greased tray for 30 minutes, turning occasionally, serve garnished with onion rings, tomato slices, mint leaves.

Tandoori khameeri kulchy

Ingredients
Flour 4 cups
Salt 1 tsp
Sugar 1 tbsp
Yeast 2 tsp
Ghee 2 tbsp
Powdered milk 4 tbsp
Luke warm water to knead
Method
Mix altogether in a bowl knead to a smooth soft dough, cover with damp cloth and leave to rise for 1 hour, divide the dough into small balls, flatten and roll out kulchy, bake or fry light parathas. Serve with kababs.

Mixed fruit delight

Ingredients
Mixed fruit jelly 3 packets
Evaporated milk chilled 1 tin
Cream 200 gm chilled
Pineapple tidbits 1 tin
Method
Dissolve 3 packets of mixed fruit jelly in 2 cups water, partially set, put in the blender, blend with evaporated milk, half tin of pineapple pieces with syrup and cream, blend altogether, remove and fold in the remaining coarsely chopped pineapples, put in a serving bowl, leave in the fridge until set, decorate with piped cream and cherries.

Handi kabab

Ingredients
Mince ½ kg
Raw papaya 2 tbsp
Ginger garlic 1 tbsp
Masala for kababs
Poppy seeds 1 tbsp
Button red chilies 10
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Nutmeg ¼ piece
Mace 1 blade
Cinnamon 1 stick
Brown onion grinded 4 tbsp
Gram flour 2 tbsp heaped roasted
Cloves 4
Black pepper 4
Method for masala
Roast all the ingredients separately on tawa, grind finely, marinate mince with all the given ingredients for at least 4 hours, give dum of charcoal, heat oil in a handi make flat kababs of the mince and add to the handi, cook on low flame for 15 minutes. Serve garnished with onion rings, lemon wedges.

Grilled pepper chicken

Ingredients
Chicken 1 kg cut into 4 pieces
Yogurt ½ cup
Onion 1 grinded
Green chilies 4 grinded
Coriander leaves 2 tbsp grinded
Ginger garlic paste 1 tbsp
Mustard powder 1 tsp
Allspice ½ tsp
Soya sauce 1 tbsp
Black pepper crushed 1 ½ tsp
Mashed potatoes to serve
Method
Grind together onion, green chilies and coriander and marinate chicken with all the given ingredients for 1 hour, heat oil, and fry chicken pieces for 10 minutes add ½ cup water, cover and cook till chicken done, serve with mashed potatoes.

Peanut butter chocolate cake

Ingredients
Dark Chocolate chopped 5 ounces
Unsalted butter 5 ounces
Vanilla essence 2 tsp
Caster sugar 1 ½ cup
Eggs 4 separated
Smooth peanut butter ¼ cup
Self raising flour 1 cup
Plain flour ¾ cup
Milk 1 cup
Ingredients for Peanut butter cream
Butter 4 ounces
Cream cheese 4 ounces
Icing sugar sieved 1 ½ cup
Peanut butter ½ cup
Method
Grease a 8 to 9 inch cake pan line base with greased paper, melt chocolate over hot water, cool to room temperature, beat butter, sugar until light and fluffy, add essence, beat in egg yolks 1 at a time then beat in chocolate and peanut butter, stir in half the sifted flour alternating with milk, then flours and milk, beat egg whites until soft peaks form, fold half into mixture then fold in remaining half, pour into prepared pan, bake on 150 degree C for 1 hour, cool for 10 minutes before turning out, spilt cold cake in halve join with half the peanut butter cream, spread top of cake with remaining cream.
Method for peanut butter cream
Beat butter and cream cheese until light and fluffy adding in sifted icing sugar and peanut butter, beat until thick.

Mutton rolls

Ingredients
Mince 300 gm
Gram flour 1 tbsp roasted
Yogurt 1 tbsp
Ginger garlic paste 1 tsp
Green chilies chopped 2
Coriander leaves chopped 2 tbsp
Mint leaves chopped 1 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Chili powder 1 tsp
Allspice ½ tsp
Salt 1 tsp
Lemon juice 1 tbsp
Bread crumbs 1 cup
Egg 1 beaten
Oil for frying
Fries to serve
Method
Marinate mince with Gram flour 1 tbsp roasted, Yogurt 1 tbsp, Ginger garlic paste 1 tsp, Green chilies chopped 2, Coriander leaves chopped 2 tbsp, Mint leaves chopped 1 tbsp, Coriander powder 1 tsp, Cumin powder 1 tsp, Chili powder 1 tsp, Allspice ½ tsp, Salt 1 tsp, Lemon juice 1 tbsp, mix well make into smooth balls then make in the shape of roll, dip in eggs, roll in crumbs, deep fry till light golden, serve with fries.

Mughlai bhuna chicken

Ingredients
Boneless chicken ½ kg cubes
Onion 1 large blended
Tomato puree half cup
Ginger garlic paste 1 tbsp
Green chilies coarsely crushed 4
Cashew nut grinded 8
Yogurt ¼ cup
Khoya 2 tbsp
Cream 4 tbsp
Egg 1
Flour to roll chicken
Oil for frying the masala
Black pepper ½ tsp
Chili powder 1 tsp
Salt 1 tsp
Method
Cut chicken into cubes, roll the chicken in flour, deep fry and keep aside, heat oil in a karhai add onion paste, garlic paste, crushed green chilies and fry well add tomato puree fry till oil separates, add salt, chili powder, black pepper, cashew nut paste, yogurt then add Khoya, beaten egg, stir immediately let the egg mixture cook add chicken pieces, cook on dum for 10 minutes serve garnished with coriander leaves.

Ribbon sandwich/pinwheel sandwiches

Ingredients
White sandwich loaf cut length wise 2 slices
Brown sandwich loaf cut length wise 2 slices
Egg filling
Chatni filling
Ketchup
Butter 4 ounces to spread on bread slices
Method
Cut the edges of slices, butter them lavishly, spread with mayonnaise top with green chatni on brown slice. Top with white slice. Butter side down, again butter the top side and spread with mayonnaise then egg filling, top with brown slice butter side down, again butter the top side put green chatni filling. Cover with the last side butter side down, put in the wet napkin, and freeze until firm. Cut into thin slices.
Ingredients for green chatni
Coriander leaves 1 bunch
Mint leaves 15
Green chilies 6
Salt ½ tsp
Coconut ½ cup
Garlic 4 cloves
Lemon juice 4 tbsp
Method for chatni
In a blender put 1 bunch coriander leaves, 15 mint leaves, 6 green chilies, ½ tsp salt, ½ cup coconut, 4 garlic cloves,4 tbsp lemon juice and blend well till smooth.
Ingredients for egg filling
Boiled egg 2
Salt ¼ tsp
Black pepper ¼ tsp
Butter 1 tbsp
Mayonnaise 1 tbsp
Yellow color few drops
Method for egg filling
Hard boiled 2 eggs mashed well with ¼ tsp salt, ¼ tsp pepper, 1 tbsp mayonnaise and 1 tbsp butter.

Fish Pie

Ingredients:
• ½ kg. fish boiled.
• 2 eggs.
• 1 ½ cup milk
• 11/2 oz cheese.
• Flour 2 tbsp heaped
• 2 ozs. Bread crumb.
• 11/2 oz. butter
• Salt, pepper and mustard to taste.
Method:
Boil the fish, flake. Keep aside. Make white sauce, mix the boiled fish in this . speread in a oven proof dish top with bread crumbs cheese beaten eggs. Bake on 180 C for 20 mins. Serve hot.

Chicken Noodles kabab

Ingredients
Chicken ½ kg boneless
Ginger garlic 2 tsp
Onion 1 chopped
Crushed red pepper 2 tsp
Allspice 1 tsp
Salt 1 tsp
Water 1 cup
Column II
Boil and mashed potatoes ½ kg
Maggie noodles 2 packets boiled
Coriander leaves chopped 2 tbsp
Mint leaves chopped 1 tbsp
Green chilies chopped 2
Eggs 1 or 2
Method
Boil chicken with Ginger garlic 2 tsp, Onion 1 chopped, Crushed red pepper 2 tsp, Allspice 1 tsp, Salt 1 tsp, Water 1 cup till water dries then chopperize chicken coarsely add to it all in column II mix well, shape into kababs and fry. Serve with chatni.

Instant baklava

Ingredients
Roll Patti squares about 2 dozen
Almonds and pistachio coarsely chopped 1 ½ cup
Caster sugar 2 ounce
Butter 4 to 6 ounces
Egg as required for brushing
Ingredients for syrup
Sugar ¾ cup
Water ½ cup
Method for syrup
Cook together till 2 tar thick.
Method for squares
Grease your 8 inches pan with butter, put 1 square patti, brush with butter and egg, cover with another, again brush with butter and egg, keep doing until dozen stack on top of each other, fill with dry fruit then beaten egg, cover with patti, brushing with egg and butter, till a dozen more are added, cut in square pieces, bake in a preheated oven for 20 to 25 minutes on 180 degree C, remove pour hot syrup.

Frankie’s

Ingredients for filling
Undercut 250 gm thinly sliced
Ginger garlic paste 1 tsp
Salt 1 tsp
Yogurt ½ cup
Water 1 cup
Potatoes 2 cubed and boiled
Onion 1 chopped
Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
All spice powder ½ tsp
Ketchup 2 tbsp
Chile sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp
Ingredients for paratha
Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp
Salt ½ tsp
Sugar ½ tsp
Oil for frying
Method for paratha
In a bowl add flour, yeast, oil, salt, sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small rotis and fry like paratha.
Method for filling
Cook undercut with ginger garlic paste, salt, yogurt and 1 cup of water till water dries and undercut tender, heat oil in pan add ketchup, chili sauce, black pepper, crushed red pepper, all spice and lemon juice also add in it boiled potatoes cubes, onion, capsicum and meat mixture, remove from heat and cool, put the filling on paratha and seal with a toothpick.

Chicken lasagna Florentine

Ingredients
Boneless chicken ½ kg tiny cubes
Lasagna sheets 8 boiled
Chopped boiled and spinach puree 1 cup
Cheddar cheese ½ cup
Mushrooms slices 6
Salt, pepper, mustard 1 tsp each
Oil ¼ cup
Crushed garlic 1 tbsp
Cream 1 cup
Ingredients for white sauce
Butter 3 ounce
Flour 4 tbsp
Salt pepper mustard ½ tsp each
Milk 1 cup
Water 1 cup
Method
Marinate chicken with salt, pepper, mustard 1 tsp each, heat oil add crushed garlic with marinated chicken, cook for 10 minutes till chicken tender, add mushroom slices, cream, keep aside, make white sauce, keep aside. Boil lasagna noodles keep aside. Boil and blend spinach puree, mix in chicken mixture.
To assemble
Grease a Pyrex dish spread with 4 lasagna noodles top with half chicken mixture, half white sauce, top with remaining 4 noodles, again chicken mixture, white sauce, top with cheddar cheese and bake for 20 minute on 180 degree C.

Potato noodles puff

Ingredients
Flour ½ cup
Boiled and mashed potatoes ½ cup
Water ½ cup
Butter 1 tbsp heaped
Salt and black pepper ½ tsp each
Crushed red pepper 1 tsp
Coriander leaves 2 tbsp
Eggs 2
Maggie 1 packet boiled
Oil for frying
Method
Add water and butter in a sauce pan cook till boiling add in flour, mix well, remove from heat, add mashed potato, seasonings, coriander leaves, eggs, noodles boiled mix everything well heat oil add drop tablespoon of this in hot oil fry till golden.

Pot roast

Ingredients
Chicken 1 kg whole
Ginger garlic 1 tbsp
Salt 1 tsp heaped
Black pepper 1 tsp
Mustard powder 1 tsp
Oil ¼ cup
Butter 2 tbsp
Onion chopped ½ cup
Vinegar 2 tbsp
Chili sauce 1 tbsp
Chili garlic sauce 2 tbsp
Ketchup 2 tbsp
Soya sauce 1 tbsp
Wooster sauce 1 tbsp
Crushed red pepper 1 tsp
Mixed herbs 1 tsp
Pinch of yellow color
Fries to serve
Mixed vegetables boiled to serve
Method
Give cuts on chickens marinate with Ginger garlic 1 tbsp, Salt 1 tsp heaped, Black pepper 1 tsp, Mustard powder 1 tsp, mixed herbs 1 tsp. Butter 2 tbsp, Onion chopped ½ cup, Vinegar 2 tbsp, Chili sauce 1 tbsp, Chili garlic sauce 2 tbsp, Ketchup 2 tbsp, Soya sauce 1 tbsp, Wooster sauce 1 tbsp, Crushed red pepper 1 tsp, Pinch of yellow color, heat oil in a pan add marinated chicken fry well for 10 minutes from both the sides, add in the marination with 1 cup water, cover and cook till chicken tender. Serve with fries and boiled vegetables.

Apple pie parcels

Ingredients
Samosa Patti 2 dozen
Filling
Apples peeled and grated 2 cups
Granulated sugar 4 tbsp heaped
Flour 1 tbsp
Cinnamon powder 1 tsp
Butter 1 tsp
Flour paste as required to seal parcels
Method
Mix all the ingredients for filling in the bowl place small amount of filling on 2 samosa Patti, seal to form a parcel as shown, deep fry or bake parcels for 20 minutes on 190 degree C.

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.

Mango yogurt

Ingredients
Yogurt 750 gm
Condensed milk 1 tin
Mango jelly 1 packet
Mango cut into tiny cubes 2 cups
Cream 1 cup
Gelatin 1 tsp heaped soaked in ¼ cup water
Method
Mix yogurt, condensed milk, jell-o, cream and beat well dissolve gelatin and add to the mixture, mix well, fold in mango cubes, leave to set until done, garnish with mango and cream.

Flying saucer

Ingredients
White bread 6 slices
Hunter beef shredded 1 cup
Boiled eggs mashed 2
Salt, pepper ½ tsp each
Butter 4 ounce
Cole slo and fries to serve
Method
Spread butter on all the sides of bread, spread hunter beef on one slice, cover with second slice, spread boiled egg mixture, cover with 3rd slice, put in the flying saucer place, put over in the flame, turning occasionally until done. Serve with fries and Cole slo salad.

Triple treat Smoothie

Ingredients

1 cup peeled, seeded, and chopped pineapple

6 medium strawberries,

1/4 cup plain yogurt

1/4 cup orange juice

2 crosswise slices of guava

Ice 1 cup
Sugar 2 tbsp
Method:
1. Blend all together till smooth

Red velvet thumb prints

Ingredients
Butter softened 4 ounce
Sugar ½ cup
Flour 1 ¼ cup
Coco powder 1 tsp
Salt pinch
Red food color 1 tsp
Vanilla essence ½ tsp
White chocolate chips 1 cup
Method
Preheat oven to 180 degree C, line cookie sheet with butter paper, beat butter and sugar for 2 minutes until creamy on low speed, beat in flour, coco and salt until blended, add color and vanilla, mix well shape dough into 1 inch balls, place ball 2 inch apart on cookie sheet, press thumb into center of each cookie, bake for 12 to 15 minute until done, cool for 2-3 minutes quickly make identitation with end of wooden spoon, remove and cool on cooling rack, melt white chocolate chips for 30 sec in microwave, spoon into plastic piping bag, squeeze bag to fill each cookie let stand until set.

Ash (Italian soup)

Ingredients:
Oil ¼ cup
Onion 2 chopped
Tomatoes 2 blended
Garlic crushed 1 tsp
Turmeric ½ tsp
Salt 2 tsp
Water 8 cups
Raw macaroni 1 cup
Yellow lentils ¼ cup
Boiled white kidney beans ½ cup
Raw rice ½ cup
White boiled chickpeas ½ cup
Spinach finely chopped 2 cups
Chopped dill ½ cup
Chopped coriander ½ cup
Mint leaves 15-20
Lemon juice ¼ cup
Stock cube 1
Pigeon lentils ¼ cup
Chicken 250 grams chopped into cubes
Method:
1. Heat oil, fry chopped onions till transparent. Add garlic and chicken.
2. Fry for two mins, add turmeric, blended tomatoes and salt with stock cube, kidney beans, lentils, rice, chick peas, macaroni and 8 cups of water, cover and cook for 15 mins.
3. Then add all the chopped vegetables, lemon juice. Cover and cook till done and soup thick.
4. Lastly just before serving heat ¼ cup oil, add 1 chopped onion. Fry till golden.
5. Pour on the top of the soup and serve.

Two tone chocolate cheese cake

Ingredients for base
Any chocolate biscuit crushed 2 cups
Butter melted 3 ounces
Ingredients for filling
Curd cheese 8 ounce
Condensed milk half cup
Lemon juice 2 tbsp
Fresh cream whipped 8 ounces
Dark chocolate melted 4 ounce
White chocolate melted 4 ounces
Gelatin 2 tbsp leveled dissolved in ¼ cup milk
Whipped cream for decoration
Chocolate for decoration
Method
Mix biscuit crumbs and butter cover base of spring foam tin with biscuit crumbs, chill for 30 minutes, beat cream cheese, lemon juice, condensed milk, gelatin and whipped cream until smooth, divide mixture into 2 bowls, stir dark chocolate into one bowl and white chocolate into 2nd bowl drops spoon full of both filling over biscuit base, use knife to swirl mixture, chill until set, decorate with whipped cream and chocolate grated.

Imperial chicken kababs

Ingredients
Chicken 1 kg 16 pieces
Ginger garlic paste 1 tbsp
Yogurt 2 tbsp
Allspice ½ tsp heaped
Roasted and crushed cumin 1 tsp
Turmeric pinch
Orange color pinch
Chili powder 2 tsp
Vinegar 2 tbsp
Egg 1
Coriander crushed 1 tsp heaped
Salt 1 tsp heaped
Corn flour 3 tbsp heaped
Method
Marinate chicken with Ginger garlic paste 1 tbsp, Yogurt 2 tbsp, Allspice ½ tsp heaped, Roasted and crushed cumin 1 tsp, Turmeric pinch, Orange color pinch, Chili powder 2 tsp, Vinegar 2 tbsp, Egg 1, Coriander crushed 1 tsp heaped; Salt 1 tsp heaped Corn flour 3 tbsp heaped for 2 hours then deep fry for 20 minutes till light golden and chicken tender.

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.

Electric lemonade

Ingredients:
Water 1 cup
Lemon juice powder 2 tbsp
Mint leaves 15
Crushed ice 1 cup
Lemon juice 2 tbsp
Sugar 2 tbsp
Blue color 2 drops
Method:
1. Blend all.

Amrat sari fried fish

Ingredients
Boneless fish fillet 500 gm cut into fingers
Salt 1 tsp
Lemon juice 1 tbsp
Crushed red pepper 1 tsp
Turmeric ¼ tsp
Ingredients for batter
Flour 3 tbsp
Corn flour 4 tbsp
Rice flour 2 tbsp
Gram flour 2 tbsp
Egg 1
Ginger garlic paste 1 tsp
Salt ½ tsp
Chili powder 1 tsp
Yellow color pinch
Water to make batter
Chat masala ½ tsp
Method
Marinate fish with salt, turmeric, crushed red pepper, lemon juice and gram flour for 30 minutes wash well to remove all smell, mix together all the ingredients for batter in a bowl and make it into a pouring consistency batter add fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni.

Oreo mint shake

Ingredients:
Milk 1 cup
Ice 1 cup
Vanilla ice cream 2 cups
Green color few drops
Oreo cookies 4
Mint essence ½ tsp
Method:
1. Blend all together.

Chocolate mint cream roulade

For swill roll:
Eggs 5
Caster sugar 5 ounce
Flour 4 ounce
Coco powder 1 ounce
Baking powder 1 tsp
Mint essence ½ tsp
For icing:
Beaten cream 12 ounce
Caster sugar 2 ounce
Green color as required
Mint essence few drops
For topping:
Icing sugar 4 ounce
Water 1 tbsp
Coco powder 1 tbsp
Butter 1 tsp
Method:
1. For topping cook all the topping ingredients till it get thick.
2. For icing beat the cream, add sugar with color and mint essence and mix well.
3. For roulade beat 5 eggs till it gets double, add gradually caster sugar and beat well.
4. Sieve flour, baking powder and coco powder.
5. Fold it in egg mixture and put it in sill roll tray, bake for 10 mins on 200 C.
6. Sprinkle caster sugar on a napkin and put the swill roll on it and roll.
7. Now open it and spread icing on it, sprinkle chocolate chips or chocolate and reroll.
8. Now spread the icing on it, drizzle the topping and serve chilled.

Chicken green Masala

Ingredients:
Chicken 1 kg (16 pieces)
Coriander leaves ½ bunch ground
Green chilies 12 ground
Ginger garlic 12 ground
Yogurt 1 ½ cup
Salt 1 ½ tsp
Oil ¼ cup
Garlic crushed 1 tbsp
Method:
1. Marinate chicken with all the ingredients except oil and crushed garlic for 30 mins.
2. Put in a pan to cook with 1 cup water till chicken tender.
3. Heat oil, fry crushed garlic till brown.
4. Pour over chicken and serve.

Banana Royal

Ingredients for base:
Crushed biscuits 2 cups
Melted butter 4 tbsp
Ingredients for filling:
Egg whites 2 stiffly beaten
Caster sugar ½ cup
Gelatin 1 tbsp
Water ¼ cup
Fresh cream whipped 300 grams
Yogurt 1 glass
Banana jelly 2 packets
Method for base:
1. Crush biscuits, mix with butter. Line the base of a dish.
Method for filling:
1. Beat cream and caster sugar together. Mix in the yogurt with dissolved gelatin.
2. In other bowl beat egg whites stiff.
3. Fold in the mixture with 1 packet of banana jelly crystals.
4. Mix well pour over the biscuit base and leave it to set.
5. For topping dissolve the second packet of banana jelly in ¾ cup of water.
6. Cool, now very gently spread the jelly on the set filling and serve.

Pineapple upside down cake

Ingredients for base

Butter 2 ounces

Brown sugar 3 ounces

Pineapples rings 1 can

Glazed cherries 7 to 8

Flaked almonds 3 tbsp

Ingredients for cake

Caster sugar 200 gm or 1 cup

Eggs 3 separated

Butter 6 ounce

Pineapple syrup ¼ cup

Pineapple essence ½ tsp

Self raising flour 6 ounces sifted

Baking powder 1 tsp heaped

Method

Preheat oven to 180 degree C, grease and baseline a deep 8 inch round tin, melt 2 ounce butter in a sauce pan, pour into the prepared tin and sprinkle the brown sugar on it, arrange the pineapple rings, put the glazed cherries in the center of each pineapple, sprinkle the flaked almonds over the top.

Method for cake

Beat butter and caster sugar in bowl gradually beat in the egg yolk add pineapple juice, essence, sift the flour, baking powder and salt into the butter mixture and fold. In a cleaned bowl beat the egg white until stiff, fold into the cream mixture, spoon the mixture over pineapple base bake for 30 to 35 minutes remove the cake from oven leave to cool and over turn on serving plate.

Mango and pineapple smoothie

Ingredients
Mango puree 1 cup
Coconut milk powder 2 tbsp
Lemon juice 1 tbsp
Pineapple juice 1 cup
Sugar 2 tbsp
Ice cubes 1 cup
Yogurt ½ cup
Desiccated coconut 1 tbsp
Pineapple or coconut essence few drops
Method
Blend altogether and serve immediately.

Handi kaliya razala

Ingredients
Mutton ½ kg boiled
Oil ½ cup
Green chilies 8 thinly sliced length wise
Onion thinly sliced 2 large
Yogurt 1 cup
Coriander leaves chopped 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Chili powder 1 ½ tsp
Allspice 1 tsp
Cream ½ cup
Method
Heat ghee in a handi, put mutton with all the ingredients, and mixes well. Close the handi, cook on medium fire for 30 minutes, open the lid, fry well add cream, coriander leaves and serve with tandoori tan.

Strawberry colada

Ingredients
Frozen strawberry 1 cup
Coconut milk powder 3 tbsp
Pineapple juice 1 cup
Sugar 2 tbsp
Ice cubes 1 cup
Desiccated coconut 1 tbsp
Vanilla ice cream 2 scoops
Strawberry essence 2 to 3 drops
Method
Blend altogether serves immediately,

Fiery chili chicken with creamy sauce

Ingredients
Chicken 1 kg 4 pieces
Salt 1 tsp heaped
Lemon juice 2 tbsp
Ginger garlic 2 tbsp
Curry leaves 8 to 10
Whole red chilies 8 to 10
Rice 2 tbsp
Yogurt hanged ½ cup
Coriander leaves 2 tbsp
Oil ¼ cup
Flour ½ cup
Ingredients for tomato gravy
Butter 1 tbsp
Oil ¼ cup
Tomato paste 4 tbsp
Ketchup 4 tbsp
Ginger garlic 1 tsp
Salt ½ tsp
Allspice ½ tsp
Chili powder ½ tsp
Cream ½ cup
Kasori methi 1 tsp
Sugar 1 tsp
Coriander leaves chopped 1 tbsp
Method for chicken
Give deep cuts on chicken pieces, make a fine paste by grinding together red chili, curry leaves, ginger garlic and rice to a smooth paste, mix in lemon juice, salt, yogurt, marinate chicken with this paste leave it for at least 4 hours, heat oil in a pan roll in the marinated chicken pieces in dry flour and cook in ¼ cup oil for 10 to 15 minutes. Add half cup water cover and cook till chicken tender. Now make creamy sauce by heating butter and oil in a pan add tomato paste, ketchup, ginger garlic, salt, allspice, chili powder, cream, fry well add sugar and kasori methi, put prepared chicken pieces in the sauce leave it on dum for 10 minutes serve garnished with coriander leaves.

Cheese cake swirls brownies

Ingredients for cheese cake mix
Egg 1
Cream cheese 100 gm
Caster sugar 2 ounces
Vanilla essence 1 tsp
Ingredients for brownie mixture
Plain chocolate 5 ounces grated
Butter 4 ½ ounce
Brown sugar 6 ounces
Eggs 2
Flour 3 ounce
Method
Preheat oven to 160 degree C grease and base line 8 inch square shallow pan, to make the cheese cake mixture, put all the ingredients in to bowl and beat well for 2 minutes, keep aside, to make the brownie mixture melt butter and chocolate together in a microwave for 1 minutes, remove add in sugar add the beaten eggs little at a time beating well and gently fold in the flour, spread 2/3 of the brownie mixture in the base of the tin, spread the cheese cake mixture on top, spoon the remaining brownie mixture on top in heaps using a knife swirls the mixture together bake for 30 minutes, leave to cool, cut into squares.

Stuffed Double Chicken Chops

Ingredients
Chicken Mixture
Boneless Chicken 750 grams
Ginger Paste 2 teaspoons
Garlic Paste 1 teaspoon
Green Chilies 20-25 pieces
Black Pepper Powder 1.5 teaspoons
Salt As per taste
Cumin 2 teaspoons
Poppy Seeds 1.5 teaspoons
Almonds 10-15 pieces
Lemon 1
For stuffing
Boiled Carrots 2
Boiled Eggs 2
Boiled Potatoes 2
For Frying
Bread Crumbs For coating
Egg For coating
Ghee For frying


Method
In a bowl marinate chicken in ginger paste, garlic paste, green chili paste, salt, black pepper, green chilies and lemon juice. In a coffee grinder, grind poppy seeds, almonds and cumin into a powder. Then add this powder to the chicken mixture and chopperize this mixture.
Follow the steps demonstrated in the show carefully to see how stuffing and frying is done.