Shahi mutton pulao

Ingredients
Mutton ½ kg
Rice ½ kg
Chili powder 1 tsp
Ginger garlic 1 tbsp
Brown onion ½ cup
Salt 1 ½ tsp
Whole mixed spices 1 tbsp
Allspice powder 1 tsp
Yogurt 1 cup
Oil ½ cup
Cashew nuts fried 15
Boiled eggs 2 for garnish
Method
Wash and soak rice for 15 minutes, boil mutton with ginger garlic, whole spices and salt till nearly done, heat oil in a pan add brown onion with boiled mutton, chili powder, allspice and yogurt, fry well add in the leftover stock with soaked rice, cook till rice done, serve hot garnished with boiled eggs and fried cashew nuts.

Jelly milk shake

Ingredients:
Milk 1 cup
Strawberry jelly 1 packet
Ice cream 2 scoops
Ice 1 cup
Strawberries ½ cup
Method:
1. Dissolve ½ packet of jelly in ½ cup of water and set in glasses
2. Put the remaining ingredients in a blender with remaining half packet of jelly crystals
3. Blend until mixed, put on the top of set jelly
4. Serve immediately

Chocolate cake

Ingredients
Butter 8 ounces
Caster sugar 7 ounces
Flour 6 ounces
Coco powder 2 ounces
Baking powder 2 tsp heaped
Vanilla essence 2 tsp
Eggs 4
Milk ½ cup
Method
Beat butter and sugar till light and fluffy add essence add in 1 egg at a time, alternating with sieved mixture of flour, coco and baking powder till 4 eggs have been added, fold in the remaining flour and coco with ½ cup milk. Line a 10 x 10 inch square pan with butter paper, pour the cake mixture, and bake for 40 minutes on 190 degrees. Remove and cool.
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 12 ounces
Coco powder 3 tbsp heaped
Hot water 3 tbsp
Method
Beat butter gradually adding in icing sugar and coco alternating with hot water, beat well, ice your cake with this icing, and decorate with chocolate decoration.

Bhuna magaz

Ingredients
Mutton brain 4 (boiled with ½ tsp salt and ½ tsp turmeric)
Onion 1 cup chopped
Fenugreek leaves 2 small bunches
Tomatoes 5 chopperized
Chili powder 1 tbsp
Salt 1 tsp heaped
Roasted and crushed cumin 1 ½ tsp
Roasted and crushed coriander 1 ½ tsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Coriander leaves chopped 3 tbsp
Green chilies chopped 4
Method
Wash and devein brain, boil with salt and turmeric, heat oil fry onion light pink add methi leaves, stir a little add a chopperized tomatoes, all the masala, fry well add boiled mutton brain with ¼ cup water. Leave it on dum for 10 minutes, garnish with coriander leaves and green chilies.

Orange cornflakes flan

Ingredients
Crushed cornflakes 2 ½ cup
Butter 3 ounces
Sugar 2 tbsp
Golden syrup 1 tbsp
Ingredients for filling
Milk 2 cups
Flour 1 tbsp heaped
Sugar 6 tbsp
Eggs 2 separated
Cream 1 cup whipped
Gelatin 1 tbsp
Orange juice ¾ cup
Method for base
Heat butter, sugar, golden syrup until melted, remove, mix with crushed corn flakes, and grease a pie dish line with cornflakes mixture, pressing it well.
Method for filling
In a saucepan add yolks, flour, sugar and milk, mix all well cook on low flame stirring till thick, dissolve gelatin in orange juice when cool add to the custard, beat egg white stiff, beat cream stiff, fold in the custard, pour in the corn flakes base, chill until firm, decorate with whipped cream and orange segments.

Masalydar Ran roast

Ingredients
Mutton legs 1 ½ kg
Yogurt 1 ½ cup
Poppy seeds 1 tbsp heaped
Roasted gram 2 tbsp grinded
Nutmeg ¼ tsp grinded
Mace ½ tsp grinded
Green cardamom ½ tsp grinded
Ginger garlic 2 tbsp
Brown onion grinded ½ cup
Chili powder 2 tbsp
Allspice 1 ½ tsp
Vinegar ¼ cup
Raw papaya 1 tbsp
Salt 1 tbsp
Oil ½ cup
Method
Prick mutton leg well, marinate with vinegar, raw papaya and salt, and keep aside for 1 hour. Mix all the spices in yogurt with grinded brown onion and add to the mutton leg and leave it to another 1 hour, heat ½ cup oil add mutton legs, fry on both sides, add 4 cups water, leave it to cook on slow flame covered for 1 ½ hour. Cook till water dries and leg tender. Serve with fries and boiled egg.

Double layered chocolate frosty

Ingredients for chocolate layer:
Milk ½ cup
Chocolate syrup 3 tbsp
Ice 1 cup
Sugar 2 tbsp
Chocolate essence few drops
Chocolate ice cream 3 scoops
Ingredients for vanilla layer:
Milk ½ cup
Sugar 2 tbsp
Vanilla essence few drops
Ice 1 cup
Vanilla ice cream 3 scoops
Method:
1. Blend all the ingredients of chocolate layer
2. Then blend all the ingredients of vanilla layer
3. Put the blended chocolate frosty in a glass top with vanilla frosty, again with chocolate and again with vanilla
4. Sprinkle chocolate chips and serve

Balti gosht

Ingredients
Mutton or chicken ½ kg
Salt 1 tsp heaped
Black pepper 1 tsp
Ginger garlic 1 tbsp
Oil ½ cup
Tomatoes 5 chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp
White cumin seeds 1 ½ tsp roasted and grind
Coriander seeds 1 ½ tsp roasted and grind
Method
Heat oil in a wok fry mutton for 10 minutes add ginger garlic, salt, pepper and green chilies, fry for 10 minutes add chopped tomatoes, cover and cook on low flame till mutton tender, if required add water, lastly sprinkle roasted and grinded coriander, roasted and grinded cumin, chopped coriander leaves. Serve with nan.

Sweet shells

Ingredients
Flour 1 cup heaped
Hot melted ghee ½ cooking spoon about 2 ounces
Ingredients for sugar syrup
Sugar ¾ cup
Water 1 ½ cup
Method
Mix flour and hot ghee in a thaal and knead with just enough milk to bind into hard dough, knead well, make small balls and give the shape of shell, deep fry on low heat so that it will be crispy.
Method for syrup
Cook the syrup with ¾ cup sugar and 1 ½ cup water till thick and sticky (3 taar) remove from fire immediately add ½ tsp baking powder and stir fast, place the fried shells in a tray and pour the syrup on the shell, mix well until the syrup has dried. Fill in an air tight container and use.

Parcha kabab

Ingredients
Pasanda ½ kg
Raw papaya 2 tbsp leveled
Ginger garlic 1 tbsp
Chili powder 1 tbsp
Coriander seeds roasted and grinded 1 tsp
Brown onion grinded 3 tbsp
Allspice 1 tsp
Yogurt 1 cup
Salt 1 tsp heaped
Desiccated coconut roasted and grinds 1 tbsp
Poppy seeds roasted and grind 1 tbsp
Roasted gram 1 tbsp
Oil ½ cup
Method
Roast and grind all the above masala Raw papaya 2 tbsp leveled, Ginger garlic 1 tbsp, Chili powder 1 tbsp, Coriander seeds roasted and grinded 1 tsp, Brown onion grinded 3 tbsp, Allspice 1 tsp, Yogurt 1 cup, Salt 1 tsp heaped, Desiccated coconut roasted and grinds 1 tbsp, Poppy seeds roasted and grinded 1 tbsp, Roasted gram 1 tbsp. Marinate pasanda with raw papaya, yogurt and all the above, leave it for 2 hours, heat oil fry pasanda on low flame till tender, serve garnish with coriander, mint leaves, green chilies, onion rings, serve with paratha.

Kabab biryani

Ingredients

Rice ½ kg boiled 

Whole spices 1 tbsp mixed

Black cumin 1 tsp

Salt 2 tbsp

Ingredients for mince

Mince ½ kg

Allspice 1 tsp

Ginger garlic 1 tbsp

Salt 1 tsp

White cumin roasted and grinded 1 tsp

Onion 1 large grinded

Brown onion 2 tbsp grinded

Poppy seeds 2 tsp

Roasted gram 2 tsp grinded

Chili powder 1 tsp

Ingredients for masala

Ginger garlic 1 tbsp heaped

Chili powder 1 ½ tsp

Salt 1 tsp

Yogurt 1 cup

Brown onion 1 cup

Coriander powder 1 tbsp

Oil ½ cup

White cumin roasted and grinded 1 ½ tsp

Coconut milk 2 tbsp

Mace grinded ¼ tsp

Nutmeg ¼ tsp

Green cardamom grinded ¼ tsp

Kewra 1 tbsp

Yellow color pinch

Chopped coriander leaves 2 tbsp

Green chilies chopped 4

Method

Boil rice with 2 tbsp salt, whole spices, black cumin till ¾ done, drains and keep aside.

Method for kabab

Squeeze mince, grind with all the masala Allspice 1 tsp, Ginger garlic 1 tbsp, Salt 1 tsp, White cumin roasted and grinded 1 tsp, Onion 1 large grinded, Brown onion 2 tbsp grinded

Poppy seeds 2 tsp, Roasted gram 2 tsp grinded, Chili powder 1 tsp, mix well make in the shape of oval kabab, keep aside. 

Method for masala

Heat oil add brown onion with Ginger garlic 1 tbsp heaped, Chili powder 1 ½ tsp, Salt 1 tsp

Yogurt 1 cup, Coriander powder 1 tbsp, White cumin roasted and grinded 1 ½ tsp, Coconut milk 2 tbsp, Mace grinded ¼ tsp, Nutmeg ¼ tsp, Green cardamom grinded ¼ tsp, fry well add kababs, cook on low flames till kabab tender in a pan put ½ boiled rice, kababs with masala, again boiled rice, top with Kewra and yellow color, put on dum for 15 minutes.

Banana frappe

Ingredients:
Milk ½ cup
2 bananas
2 cups ice
2 tbsp sugar
¼ tsp banana essence
Coconut milk powder 2 tbsp
Method:
1. Blend all till smooth

Sindhi biryani

Ingredients
Chicken 1 kg 12 pieces
Rice ½ kg boiled ¾ done
Yogurt 1 cup
Tomatoes 4 chopped
Oil ¾ cup
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Whole mix spices 1 tbsp
All spice 1 tsp
Ginger garlic 2 tbsp
Chili powder 2 tsp
Salt 2 tsp + 2 tbsp for rice
Whole green chilies 8
Dried plums 10 to 12
Potatoes ½ kg peeled cut and fried
Brown onion 1 cup
Coriander leaves chopped ½ cup
Kewra water 1 tbsp
Yellow color ¼ tsp
Method
Heat oil fry onion light golden and remove, add chicken with grinded green chilies and coriander leaves, salt, chili powder, chopped tomatoes, fry well add ½ cup water cover and cook till chicken tender, add yogurt, fried onion grinded, cook till mixture thick add fried potatoes, whole green chilies, dried plums, boiled rice with salt and whole spices till ¾ done drain. In a pan put a layer of rice then chicken mixture, chopped coriander, top with remaining boiled rice, spread 2 tbsp oil or ghee on top, add kewra mixed with color, put on dum for 15 minutes.

Mutton paye

Ingredients
Mutton paye 6
Onion 2 sliced
Ginger garlic 2 tbsp
Chili powder 1 tbsp
Turmeric ½ tsp
Salt 2 tsp leveled
Coriander powder 3 tsp
Ghee 1 cup
Allspice 1 tsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Lemon to serve
Yogurt 1 cup
Method
Boil paye with sliced onion, ginger garlic paste, chili powder, turmeric, salt, coriander powder and 8 cups of water on slow fire, covered till paye are tender, in another pan heat oil add yogurt with paye, fry well add remaining stock let it cook on slow flame, lastly add allspice, ginger slice, chopped hara masala, serve with lemon.

Icy Pineapple Treat

Ingredients:
Pineapples 1 cup with syrup
Pineapple juice ½ cup
Ice 1 cup
Sugar 2 tbsp
Mint leaves 2 tbsp
White soda ½ cup
Method:
1. Blend all till smooth

Gajrella

Ingredients
Milk 1 ½ kg
Carrots grated ½ kg
Sugar 1 cup
Rice grinded less than ½ cup
Green cardamom grinded 1 tsp
Saffron ¼ tsp
Almonds and pistachio 2 tbsp each
Silver waraq for garnish
Method
Grate carrots steam a little, cook milk when boil comes add carrots and grinded rice, cook till rice and carrots tender then add sugar, cook till the right consistency lastly add saffron, green cardamom powder, remove in a serving bowl garnish with almonds, pistachio and silver waraq.

Lemon mint iced tea

Ingredients:
Tea bag 1
Water 1 cup
Mint leaves 15-20
Lemon juice 2 tbsp
Sugar 1 tbsp
Ice 1cup
Method:
1. Soak tea bag in hot water for 10 mins
2. Remove and cool completely
3. Now put everything together and blend
4. Serve immediately

Hyderabadi mutton masala

Ingredients
Mutton ½ kg
Raw papaya grinded 1 tbsp
Ginger garlic 1 tbsp heaped
Salt 1 tsp
Chili powder 1 ½ tsp
Poppy seeds roasted and grinded 1 tbsp
Sesame seeds roasted and grinded 1 ½ tsp
Desiccated coconut roasted and grinded 1 ½ tsp
White cumin whole roasted and grinded 1 ½ tsp
Peanuts roasted and grinded 1 tsp heaped
Coriander seeds roasted and grinded 1 tsp
Roasted gram 1 tsp
Yogurt 1 cup
Brown onion grinded 2 to 3 tbsp
Oil ½ cup
Ingredients for baghar
Whole button red chilies 6
Cumin seeds ½ tsp
Curry leaves 12 to 15
Method
Roast and grind all the seeds, marinate mutton with grinded masala, ginger garlic, salt, papaya, chili powder, yogurt and brown onion, heat oil add baghar, add marinated mutton, cover and cook on low flame for 40 to 45 minutes, serve with paratha or nan.

Gur pak

Ingredients
Gram flour 8 ounces
Wheat flour 8 ounces
Gur 300 gm crushed
Milk ¼ cup
Ghee 1 ½ to 2 cups
Green cardamom grinded 1 tsp
Nutmeg grinded ¼ tsp
Poppy seeds 1 tbsp
Method
Mix both the flours, heat ghee, roast both the flour until light golden add crushed gur and immediately add milk, cook well till gur melts, add cardamom, nutmeg, pour this in a greased tray, sprinkle poppy seeds, cut in cubes.

Crispy fried chops

Ingredients
Mutton chops ½ kg
Ginger garlic paste 1 tsp heaped
Salt 1 tsp
Black pepper ½ tsp
Water 2 cups
Ingredients for batter
Flour ½ cup
Salt ¼ tsp
Black pepper ¼ tsp
Baking powder ½ tsp
Ajwaien ¼ tsp
Badiyan grinded ¼ tsp
Method
Boil the chops in 2 cups water with ginger garlic paste, salt and pepper till tender and water dries, make batter with Flour ½ cup, Salt ¼ tsp, Black pepper ¼ tsp, Baking powder ½ tsp, Ajwaien ¼ tsp, Badiyan grinded ¼ tsp and chilled water dip the chops in prepared batter and deep fry, serve with fries.

Mughlai mutton Malai

Ingredients
Mutton ½ kg
Salt 1 tsp heaped
Yogurt 1 cup
Coriander powder 1 ½ tsp
Allspice 1 tsp leveled
Lemon juice 2 tbsp
Roasted cumin crushed 1 tsp heaped
Chili powder 1 ½ tsp
Brown onion crushed 3 tbsp
Kewra water 1 tbsp
Saffron ¼ tsp
Ginger garlic paste 1 tbsp
Green cardamom powder ¼ tsp
Cashew nuts grinded 1 tbsp
Malai 2 tbsp
Mint leaves 10
Method
Marinate meat with Salt 1 tsp heaped, Yogurt 1 cup, Coriander powder 1 ½ tsp, Allspice 1 tsp leveled, Lemon juice 2 tbsp, Roasted cumin crushed 1 tsp heaped, Chili powder 1 ½ tsp, Brown onion crushed 3 tbsp, Ginger garlic paste 1 tbsp, Green cardamom powder ¼ tsp, leave to marinate for 1 hour, heat oil add marinated mutton, cover and simmer on low flame for 30 minutes, add in cashew nuts paste mixed with Malai, kewra water, saffron and mint leaves, leave it on dum till oil floats on top, serve with nan.

Mughlai pulao nargasi

Ingredients
Boiled mutton ½ kg
Salt 1 tsp heaped
Black pepper 1 tsp heaped
Oil ¾ cup
Boiled eggs 4
Brown onion 1 cup
Bay leaf 1
Yogurt whipped 1 cup
Ginger garlic 2 tsp
Mixed whole spices 1 tbsp
Allspice 1 tsp
Boiled rice ½ kg
Saffron ½ tsp
Milk ½ cup
Kewra water 1 tbsp
Method
Heat oil add whole spices, bay leaf, ginger garlic paste and fry boiled meat till well browned, remove from heat add the yogurt, salt, pepper, allspice, brown onion, boiled eggs, mix well, spread boil rice on top of it, pour 2 tbsp ghee over the rice, sprinkle saffron, milk and kewra mixture, cover and cook for 15 minutes on slow flame on dum.

Kofta biryani

Ingredients
Rice 750 gm boiled with 2 tbsp salt
Black cumin ½ tsp
Bay leaf 1
Whole spices 1 tbsp mixed
Ingredients for kofta
Mince ½ kg
Allspice 1 tsp
Poppy seeds grinded 1 ½ tsp
Salt 1 tsp
Ginger garlic paste 1 ½ tsp
Malai 1 tbsp
Desiccated coconut grinded 1 tsp
Chili powder 1 tsp
Roasted gram 1 tbsp grinded
Onion raw grinded 1
Bread 1 sliced soaked in ¼ cup milk
Coriander leaves 2 tbsp
Green chilies 2 chopped
Ingredients for masala
Oil ¾ cup
Green chilies whole 6
Tomatoes blended 2
Cumin 1 tsp
Ginger garlic paste 1 ½ tsp
Allspice ½ tsp
Chili powder 2 tsp
Salt 1 tsp heaped
Coriander powder 2 tsp
Onion brown ½ cup
Yogurt mixture
Yogurt whipped 1 ½ cup
Yellow color pinch
Kewra water 1 tbsp
Green cardamom grinded ¼ tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Coriander and mint leaves chopped 2 tbsp
Dried plums 8
Method for kofta
In a chopped add mince with Poppy seeds grinded 1 ½ tsp, Salt 1 tsp, Ginger garlic paste 1 ½ tsp, Malai 1 tbsp, Desiccated coconut grinded 1 tsp, Chili powder 1 tsp, Roasted gram 1 tbsp grinded, Onion raw grinded 1, Bread 1 sliced soaked in ¼ cup milk, Coriander leaves 2 tbsp, Green chilies 2 chopped, grind well, add ¼ cup water, make in shape of kofta, and keep aside.
Method for masala
Heat oil add Green chilies whole 6, Tomatoes blended 2, Cumin 1 tsp, Ginger garlic paste 1 ½ tsp, Allspice ½ tsp, Chili powder 2 tsp, Salt 1 tsp heaped, Coriander powder 2 tsp, Onion brown ½ cup, fry well adding little water, add koftas, cook on slow flame till koftas done and thick gravy left. Boil rice with salt, black cumin, whole spices till half done.
To assemble biryani
In a pan put half quantity of boiled rice, put kofta with gravy, top with yogurt mixture, chopped coriander and mint leaves, dried plums, remaining boiled rice, top with ¼ cup ghee or oil and leave it on dum for 15 minutes.

Achari keema

Ingredients
Mince ½ kg (ku’ta hua)
Salt 1 tsp
Turmeric ¼ tsp
Chopped onion 1
Ginger garlic paste 1 tsp
Achari masala 3 tbsp
Yogurt 1 cup
Green chilies 10
Ginger sliced 2 tbsp
Coriander leaves 2 tbsp chopped
Method
Marinate mince with 1 cup yogurt, salt, turmeric, achar masala, keep aside for 30 minutes, heat oil fry chopped onion till light golden add ginger garlic paste with marinated mutton, cover and cook on low flame when water dries add green chilies, coriander leaves, leave it on dum till oil floats on top, serve garnish with ginger slice and coriander leaves.

Handi gola kabab

Ingredients
Mince ½ kg (double machined)
Onion 1 grated remove water
Brown onion 2 tbsp heaped
Salt 1 tsp
Kabab chine grinded ½ tsp
Chili powder 1 tsp heaped
Ginger garlic paste 1 tbsp
Allspice 1 tsp
Raw papaya 1 tsp
Coriander powder ½ tsp heaped
Cumin roasted and crushed 1 tsp
Roasted gram grinded 2 tbsp
Desiccated coconut roasted and grinded 2 tbsp
Black cumin ½ tsp
Method
Roast and grind together chany, desiccated coconut, kabab chine and black cumin seeds, in a chopper add mince with brown onion, grated raw onion, salt, chili powder, ginger garlic paste, allspice, raw papaya, coriander powder, cumin roasted and crushed, chopperized well till smooth, make equal size of kabas, give gola kabab shape, small and oblong, heat ½ cup oil in a handi, keep putting the kabab in handi, cover and cook on low flame for 15 minutes till done, serve garnish with onion rings, tomato rings, mint leaves.

Tawa kaleji

Ingredients
Mutton liver ½ kg cut into 2 inch cubes
Oil ¼ cup
Lemon juice 2 tbsp
Ginger sliced 1 tbsp
Salt 1 tsp
Green chilies 3 chopped
Ingredients for liver masala
White cumin roasted and crushed 1 tbsp
Whole coriander 1 tbsp roasted and crushed
Whole red chilies 15
Method for masala
On a tawa dry roast red pepper, remove add coriander and cumin, roast for 1 minute, remove and grind all three coarsely together and use in tawa kaleji. Marinate mutton liver with roasted masala, salt 1 tsp, lemon juice 2 tbsp for 30 minutes, put on skewers, heat oil on a tawa add skewers, fry well for 10 minutes till liver tender, do not overcook, lastly add ginger slice and chopped coriander leaves.

Kuchla pasanda

Ingredients
Beef pasanday ½ kg
Salt 1 tsp
Chili powder 1 tsp
Allspice 1 tsp
Ginger garlic paste 1 tbsp
Desiccated coconut 1 tbsp
Poppy seeds 1 tbsp
Almonds 1 tbsp
Onion 1 cup finely chopped
Oil ½ cup
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Green chilies chopped 2
Method
Marinate pasandas with salt, chili powder, allspice, ginger garlic, roasted and grinded coconut, poppy seeds and almonds, leave to marinate for 2 hours, heat oil fry onion transparent, add in marinated pasanda, fry cook till done, add chopped tomatoes, fry well, lastly add chopped coriander and green chilies.

Kofta platter

Ingredients for kofta
Mince 500 gm
Green chilies 8 grinded
Coriander leaves 3 tbsp grinded
Salt 1 tsp heaped
Ginger garlic paste 1 tsp heaped
Bread 2 slices soaked in ¼ cup milk
Egg 1
Gram flour 2 tbsp
Allspice 1 tsp
Black pepper ½ tsp heaped
Roasted and crushed cumin 1 tsp
Roasted and crushed coriander 1 tsp
Method for kofta
Marinate mince with Green chilies 8 grinded, Coriander leaves 3 tbsp grinded
Salt 1 tsp heaped, Ginger garlic paste 1 tsp heaped, Bread 2 slices soaked in ¼ cup milk, egg 1, Gram flour 2 tbsp, Allspice 1 tsp, Black pepper ½ tsp heaped Roasted and crushed cumin 1 tsp, Roasted and crushed coriander 1 tsp and leave it for 30 minutes, make into small koftas, fry in oil keep aside.
Ingredients for rice
Rice ½ kg soaked for 15 minutes
Water 3 cups
Salt 1 ½ tsp
Oil ¼ cup
Mixed whole spices 1 tbsp
Method for rice
Heat oil add rice fry for 2 minutes, add whole spices, salt and water, cover and cook till rice done, remove and keep aside.
Ingredients for tomato gravy
Ketchup ½ cups
Tomato paste ½ cup
Chili powder 1 tsp
Allspice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Water 2cups
Corn flour 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Method for sauce
Mix all the ingredients for gravy Ketchup ½ cup, Tomato paste ½ cup, Chili powder 1 tsp, Allspice ½ tsp, Salt ½ tsp, Black pepper ½ tsp, Water 2cups, Coriander leaves chopped 2 tbsp, Green chilies 2 chopped mix in a pan except corn flour, when mixture boiling add dissolved corn flour paste, cook till thick and remove.
To serve
In a rice dish arrange a rice layer then kofta layer, spread with prepared tomato gravy, serve hot garnished with chopped coriander and green chilies

Mutton masalay dar karhai

Ingredients
Mutton 1 kg small pieces boiled till half done
Tomatoes ½ kg chopped
Green chilies 8 big ones
Salt 1 ½ tsp
Ginger garlic paste 1 tbsp
Ginger slice 2 inch piece
Ghee or oil ½ cup
Coriander leaves ½ bunch
Chili powder 2 tsp heaped
White cumin 2 tbsp roasted and coarsely grinded
Method
Boil mutton with 2 cups water and ½ tsp salt till half done, add ginger garlic to it cover and cook for another 10 minutes add in chopped tomatoes, chopped green chilies again covered for 10 minutes then add chili powder, salt, oil, fry well till mutton tender add chopped coriander leaves, ginger slice, coarsely grounded cumin, serve with nan

Dhuwan dhar gosht

Ingredients
Mutton ½ kg
Cashew nut grinded 10
Melons seeds grinded 1 tbsp
Ketchup ½ cup
Chili powder 1 tsp heaped
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Coriander roasted and crushed 1 tsp
Oil ½ cup
Potatoes sali ½ cup
Ginger garlic paste 1 tsp
Yogurt ½ cup
Spring onion finely chopped ½ cup
Onion finely chopped ½ cup
Method
Boil mutton with 1 tsp ginger garlic paste and 3 cups water till nearly done, heat ½ cup oil fry chopped onion when transparent add grinded cashew nuts and melon seeds paste with chili powder, salt, coriander, cumin, fry for 5 minutes add boiled mutton fry well, add ½ cup yogurt, ketchup, cover and cook till done, lastly add spring onion chopped, potato Sali, give dum of coal.

Chatni gosht

Ingredients
Mutton ½ kg
Coriander leaves ½ bunch
Mint leaves 15
Ginger 2 inch piece
Garlic 1 tbsp
Onion chopped 2
Green chilies 15
Yogurt ½ cup
Salt 1 ½ tsp
Lemon juice 2 tbsp
Allspice 1 tsp
Oil ½ cup
Curry leaves 20
Method
Make chatni by grinding together coriander leaves, mint leaves, ginger garlic, onion, green chilies, yogurt and salt, marinate mutton with the prepared chatni for 2 hours, heat ½ cup oil add curry leaves fry for 1 minute add marinated mutton with 1 cup water, cook on low flame covered till mutton tender about 45 minutes, lastly add lemon juice and allspice, serve hot with roti.

Roghni roti

Ingredients
Wheat flour 250 gm
Oil ¼ cup
Milk ½ cup to make dough
Salt ½ tsp
Method
Make into a dough with given ingredients keep covered for 30 minutes, make balls, roll to a quarter plate size thick roti, prick with fork, heat tawa make roti till golden brown.

Keema chops masala

Ingredients
Mutton chops ½ kg
Mutton mince ½ kg
Oil ½ cup
Onion chopped 2 cups
Cinnamon 2 sticks
Black cardamom 2
Cloves 6
Black pepper 10
Ginger garlic paste 1 tbsp heaped
Tomatoes finely chopped 4
Yogurt 1 cup
Salt 1 ½ tsp heaped
Chili powder 2 tsp heaped
Coriander powder 2 tsp heaped
Oil spice 1 tsp
Coriander leaves 2 tbsp
Green chilies 3 chopped
Method
Heat oil in a pan fry onion until golden brown, add whole spices with ginger garlic paste, fry for 2 minutes add chopped tomatoes, fry till oil comes on top, add chops and mince, fry well until brown, add yogurt and all the seasonings, fry well add 1 ½ cup water, cover and simmer until chops and mince get tender, lastly add allspice, chopped green chilies and coriander leaves, serve hot.

Murgh makai

Ingredients
Boneless chicken ½ kg cubes
Oil ¼ cup
Onion finely chopped 1 cup
Cumin seeds ½ tsp
Green cardamom 2
Cloves 2
Cinnamon 1 stick
Sweet corn 1 cup
Milk ½ cup
Ingredients for marination
Yogurt ½ cup
Ginger garlic paste 1 tsp heaped
Green chilies chopped 3
Coriander leaves chopped 2 tbsp
Allspice 1 tsp
Chili powder 1 tsp heaped
Salt 1 tsp
Turmeric ¼ tsp
Coriander powder 1 tsp
Method
Marinate chicken with all the given ingredients under marination for 30 minutes, heat oil in a wok add onion and fry till golden add whole spices with marinated chicken and mix well, cover and cook till chicken nearly done add sweet corn and milk, cook for another 10 minutes lastly add coriander and green chilies, serve with paratha.

Crunchy fillet burger

Ingredients
Chicken breast fillet 2 flattened and makes each into 2 pieces
Salt, pepper ¾ tsp each
Burger buns 4
Salad leaves 4
Cheese slices 4
Mayonnaise 4 tbsp mixed with 3 tbsp vinegar
Ingredients for batter
Flour 3 tbsp
Corn flour 2 tbsp
Baking powder ½ tsp heaped
Salt and pepper ½ tsp each
Egg 1
Cold water if required to make batter
Fries to serve
Method
Marinate chicken pieces in salt and batter, dip in prepared batter, shallow fry till crisp and golden remove, heat bun spread with butter and mayonnaise, put cheese slice, fried chicken fillet, top with salad leaves, 1 tbsp heaped mayonnaise salt, cover with buns, serve with fries.

Banana mousse

Ingredients
Lemon jelly 1 packet
Bananas 3 medium mashed
Lemon juice 2 tbsp
glazed cherries 3 halved
Hot water ½ cup
Evaporated milk 1 can chilled or 400 ml
Fresh cream 200 gm whipped
Gelatin 1 tbsp heaped dissolved in ¼, over turn cup water
Method
Dissolve jelly in 1 cup water add ½ cup cold water, pour a little jelly in the base of charlotte mould, leave to set, cut one of the banana into slices, toss in lemon juice, arrange on top of the set jelly, also arrange the jellies, pour the little more jelly over them and leave to set, beat evaporated milk until double in volume, mash 2 bananas and mix with the remaining jelly, gelatin mixture and evaporated milk, pour this mixture into the charlotte mould, chill until firm overturn into platter, decorate with chipped cream, serve chilled.

Mars muffin

Ingredients

Butter 150 gm
Caster sugar 50 gm
Milk chocolate chopped 100 gm
Flour 5 tbsp heaped
Coco 5 tbsp heaped
Baking powder 1 tsp heaped
Butter milk ½ cup
Coffee 1 tbsp
Hot water ¼ cup
Vanilla 1 tsp
Eggs 3
Mars 3 bars chopped
Ingredients for glaze
Cream 200 ml
Dark chocolate 200 gm
Corn syrup 1 tbsp

Method
Melt chopped chocolate and butter together put all the ingredients except mars chocolate in a bowl, pour in melted chocolate with butter, beat on low speed for 2 minutes, line a 12 muffin tray with liners, pour a tbsp of batter in each liner, put chopped mars on first layer of batter, top with another tbsp of batter over mars, bake on 180 degree C for 15 minutes.
Method for glaze
Scald cream add corn syrup, take off add chopped chocolate, mix well to combine, remove, cool and decorate muffins.

Dhuwan daar bites

Ingredients
Chicken 4 breast cut in cubes
Green chilies 10 grinded
Ginger Garlic paste 1 tbsp
Cream 2 tbsp
White cumin roasted and crushed 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Hung curd 2 tbsp
Chat masala ½ tsp
Green cardamom grinded ½ tsp
Cashew nut 8 grinded
Method
Marinate boneless cubes with Green chilies 10 grinded, Ginger Garlic paste 1 tbsp, Cream 2 tbsp, White cumin roasted and crushed 1 tsp, Lemon juice 2 tbsp, Salt 1 tsp, Hung curd 2 tbsp, Chat masala ½ tsp, Green cardamom grinded ½ tsp, Cashew nut 8 grinded, put on skewers, pan fry or BBQ, give dum of coal, serve garnish with onion rings, tomato slices.

Daal gosht

Ingredients
Mutton 750 gm
Tomato 750 gm blend and strain
Onion 1 raw finely chopped
Coriander powder 1 tbsp roasted and grind
Cumin 3 tsp roasted and grind
Turmeric ½ tsp
Chili powder 2 tbsp
Salt 1 tbsp
Lemon salt ½ tsp
Mixed whole spices 1 tbsp
Moong ki daal 100 gm
Masoor ki daal 100 gm
Chana ki daal 200 gm
Ginger garlic paste 2 tbsp
Allspice 1 tsp
Ingredients for baghar
Ghee ¼ cup
Button red chilies 6 to 8
White cumin 1 tsp
Curry leaves 20
Method
Soak all the daals for 2 hours, boil the daals together with chopped onion until tender blend and keep aside, heat oil ¾ cup add whole spices with ginger garlic paste, salt, chili powder, coriander, cumin, turmeric and blended tomatoes, fry well add mutton, fry well add 3 cups water cover and cook till mutton tender add in the boiled daals with 8 whole green chilies, cook till thick add lemon salt, lastly give baghar by heating ¼ cup ghee add 6 to 8 button red chilies, 1 tsp white cumin and 20 curry leaves, add to the daals, simmer for 10 minutes, garnish with chopped coriander, serve with rice.

No bake chocolate cake

Ingredients
Plain chocolate 300 gm grated
Butter 5 ounces
Condensed milk 1 tin
Digestive biscuit 110 gm
Method
Line a base of 1 liter loaf tin with butter paper, melt chocolate in a microwave for 1 minute add to it butter, mix till melted, add in condensed milk, pour a 3rd of chocolate mixture into the base of tin arrange the half of the broken biscuit in single layer over the chocolate, cover with another layer of chocolate, repeat with the remaining biscuits, pour over the rest of chocolate, cover with plastic wrap, place in the fridge until set about 2 hours, loosen the edges of the cake with a sharp knife, turn onto a plate to serve.

Mirchi keema

Ingredients
Mince ½ kg
Capsicum 2
Tomatoes 3 chopped
Onion 2 cup sliced
Oil ½ cup
Ginger garlic 1 tbsp heaped
Coriander powder 1 tbsp
Chili powder 1 tbsp
Turmeric ¼ tsp
Salt 1 tsp heaped
Cumin powder 1 tsp
Allspice powder 1 tsp
Green chilies 6
Lemon juice ¼ cup
Method
Heat oil fry onion until soft remove half of the fried onion and keep aside, allow remaining onion to fry until golden, add ginger garlic paste, salt, chili powder, turmeric, coriander, cumin add mince, fry well until oil comes out, remove half the mince, keep aside, cut capsicum and tomatoes in 1icnh pieces and keep aside, put the tomatoes on the mince on the pan ,c over with remaining onion which we took out add capsicum on top of onion, cover with remaining mince add allspice over the mince, green chilies, coriander leaves, lemon juice, cover with lid, cook on low flame, bhunno once and remove, serve with roti.

Liver masala

Ingredients
Mutton liver ½ kg
Brown onion grinded ½ cup
Coriander powder 1 tbsp
Chili powder 1 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Turmeric ¼ tsp
Tomatoes chopperized 3
White cumin 1 tsp
Yogurt ½ cup
Allspice ½ tsp
Kasori methi 1 tsp
Chopped coriander leaves 2 tbsp
Method
Heat oil add ginger garlic paste, chili powder, turmeric, salt, coriander powder with ¼ cup water and fry well, add chopperized tomatoes and bhunno well, add crushed cumin with liver and ½ cup yogurt, cover and cook for 10 minutes when water dries and oil comes on top add allspice, kasori methi 1 tsp and chopped coriander leaves.

Oreo peach passion

Ingredients for crust
Oreo cookies crushed 1 ½ cup to 2 cups
Butter 4 ounces melted
Ingredients for filling
Peaches 1 large can
Condensed milk 1 tin
Gelatin 2 tbsp heaped
Cream 300 gm whipped
Chocolate grated or chocolate chips ½ cup
Method for base
Mix crushed cookies with butter, press firmly on serving bowl, refrigerate for 30 minutes.
Method for filling
Blend half peaches with ¼ cup sugar syrup into a puree, finely chopped remaining peaches, dissolved gelatin in ¼ cup water, add dissolved gelatin to peach puree, mix with half whipped cream, pour on top of biscuit base, leave to set until firm, top with finely chopped peach cubes, decorate with chocolate chips or grated chocolate, serve chilled.

Grilled chicken with garlic sauce

Ingredients
Chicken 1 cut into 4 pieces
Ginger paste 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp
Coarsely ground black pepper 1 tsp
Oil ¼ cup
Ingredients for garlic sauce
Boiled potato 1
Green chili 1
Garlic cloves 8
Salt ¼ tsp
Yogurt 1 cup
Method for garlic sauce
Blend all ingredients together, pour over chicken and serve.
Method for grilled chicken
Marinate chicken with salt, lemon juice and ginger paste, leave overnight in fridge, heat oil add coarsely ground black pepper, ,marinated chicken, fry for 10 minutes add 1 cup water, cover and cook till chicken done, remove chicken in a platter, pour garlic sauce in it, serve with fries.

Chazaan

Ingredients
Glass vermicelli 1 packet
Onion 1 large blended
Boneless chicken tiny cubes 1 kg
Green chilies 8
Coriander leaves half bunch
Mint leaves ¼ bunch
Ginger garlic paste 1 tsp
Coconut milk powder 1 cup heaped
Oil 1 cup
Chili powder 1 tbsp
Chana daal boiled 1 cup
Gram flour 3 tbsp
Spring onion finely chopped 1 cup heaped
Fresh coconut ½ cup grated
Method
Soak noodles for 30 minutes, heat 1 cup oil add blended onion with ginger garlic paste, fry well add grinded green chilies, coriander and mint chatni, fry well add boneless chicken cubes with salt and chili powder, add 1 cup water cover and leave it till chicken tender, add in 1 cup boiled chana ki daal mix coconut milk with gram flour and 3 cups of water, add to the chicken mixture, stirring well when mixture boiling add soaked noodles add 1 cup thick coconut milk, cook for 10 minutes, serve with boiled eggs, spring onion chopped, fried garlic, lemon, chopped green chilies, fried onion and ginger julienne.

Tropical fruit cake

Ingredients
Flour 2 cups
Oil 1 cup
Sugar 1 cup
Eggs 4
Baking powder 2 tsp
Baking soda ¼ tsp
Salt pinch
Pineapple essence ½ tsp heaped
Butter milk ½ cup
Fruit cocktail syrup ½ cup
Fruit cocktail Can 1 medium, crushed without syrup
Cinnamon powder ½ tsp
Banana 2 ripe chopped
Desiccated coconut ½ cup
Almonds chopped ½ cup
Red and green glazed cherries ½ cup chopped
Method
Sieve flour, baking powder, baking soda, mix in salt, chopped nuts and glazed cherries, and coarsely blend fruit cocktail without syrup. in a mixing bowl beat oil, sugar, eggs and essence don’t over beat, fold in cinnamon powder, flour mixture, alternating with fruit syrup and butter milk, fold in chopped bananas, desiccated coconut, rushed fruit cocktail, pour mixture in a well greased and flour bundit pan, bake on no. 4 180 degree for 35 to 40 minutes, cool and over turn.

Lagni chicken

Ingredients
Chicken 1 kg whole give cuts
Yogurt 1 cup
Allspice 1 tsp heaped
Oil ½ cup
Chili powder 1 ½ tsp
Cumin roasted and crushed 2 tsp
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Almonds 10
Sesame seeds 1 tsp
Coriander seeds 1 tbsp
Poppy seeds 1 tbsp
Fries to serve
Method
Blanched and grind almonds with poppy seeds, sesame seeds, coriander seeds, mix in beaten yogurt with all the seasonings, marinate chicken in this for 2 hours, heat oil in a lagan, cook on slow fire till chicken tender and thick masala left, serve with fries.

Laddoo Pethyian

Ingredients:
Gram lentils 250 gms (soaked overnight)
White cumin 1 tsp
Carom seeds ¼ tsp
Salt 1 tsp
Baking powder ½ tsp heaped
Oil for frying
Method:
1. Soak lentils over night.
2. Next morning remove and chop daal well with carom seeds, salt and cumin.
3. Just before frying add baking powder to daal paste and beat well.
4. Deep fry the laddoo pethyian with table spoon. Remove and serve with chatnis and salad.
Ingredients for salad:
White radish ½ grated
Carrot ½ grated
Cabbage ½ finely shredded
Method:
1. Shred the vegetables and serve with laddoo pethyian.
Khubani ki chatni:
Dry apricots 125 gms
Salt ½ tsp
Chili powder ½ tsp
Cumin 1 tsp
Sugar ½ cup
Water 1 cup
Method:
1. Cook all together and blend.
Imli ki Chatni:
Ingredients:
Thick tamarind pulp 1 cup
Dry dates 6
Chili powder 1 tsp
Salt ½ tsp
Cumin 1 tsp
Vinegar 1 tbsp
Jaggery ½ cup
Method:
1. Soak dry dates over night.
2. Put in a pan to cook with tamarind pulp, jaggery, vinegar and seasonings.
3. Cook till thick.
4. Remove, cool and blend.

Monkey bread

Ingredients for dough
Flour 3 cups heaped
Warm milk 1 cup
Milk powder 2 tbsp
Warm water ½ cup
Egg 1
Sugar 3 tbsp
Oil ¼ cup
Melted butter ¼ cup
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Walnuts coarsely chopped ½ cup
Raisons ½ cup
Ingredients for glazed
Soft butter 6 ounces
Brown sugar 6 ounces
Ingredients for coating
Fine sugar 1 cup
Cinnamon powder 1 tsp
(Put in a zip lock bag)
Method
Sieve flour add milk powder, sugar, yeast and salt, add oil, melted butter, egg, mix together. Add warm milk; knead well for at least 8 to 10 minutes, leave to rise covered for 40 minutes until double. Punch down and break off tiny pieces of dough, toss them in the sugar and cinnamon mixture to coat well, grease a bandit pan very well, put these bits in a pan alternating on top of each other, put in between walnuts and raisons, top with butter and brown sugar mixture, bake on 190 degree C for 25 minutes, remove, leave it in the pan for 10 minutes and then overturn in the platter.
Method for glaze
Mix soft butter and brown sugar together well.

Chicken kalya-e- khas

Ingredients
Chicken 1 kg 16 pieces
Onion brown ½ cup grinded
Green chilies 6 grinded
Yogurt 1 cup
Chili powder 1 ½ tsp
Lemon juice 2 tbsp
Salt 1 ½ tsp
Tomato puree ½ cup
Almonds grinded 10
Desiccated coconut 1 tbsp grinded
Ginger garlic 1 tbsp
Oil ½ cup
Method
Grind together green chilies, almonds and coconut, marinate chicken with these spices, fried onion, tomato puree, yogurt, lemon juice, salt, chili powder, leave it for 1 hour, heat oil add marinated chicken with marination, cook till chicken tender and oil comes on top. Garnish with chopped coriander. Serve with nan.