Kashmiri Chaye

Ingredients:
Water 6 cups
Kashmiri tea leaves 2 tbsp
Soda bi carb ½ tsp leveled
Salt ½ tsp
Ilachi crushed 4
Milk as desired
Sugar as required
Almonds and pistachios sliced 2 tbsp
Method:
1. Boil 6 cups of water for 5 min
2. Add in tea with soda, cook for 15 mins
3. Add ilachi when water is reduced to half add in cold water the same amount which has reduced
4. Mix well, by pouring it from one pan to another till pink color comes
5. Cook again, add milk. Serve with salt and sugar and nuts

Black magic sizzler

Ingredients for brownies
Butter 4 ounces
Brown sugar 4 ounces
Caster sugar 1 ounce
Flour 4 ounce
Coco 1 ounce
Baking powder 1 tsp
Egg 2
Vanilla essence 1 tsp
Walnuts chopped 4 tbsp
Chocolate ice cream ½ liter
Ingredients for fudge sauce
Butter 2 ounce
Brown sugar 2 ounce
Honey 2 tbsp
Coco 1 tbsp
Fresh cream ½ cup
Walnuts chopped 2 tbsp
Method for fudge sauce
Put all the ingredients in a sauce pan, heat gently until boiling, stirring continuously, boil for 1 minute, pour on top if desert and serve immediately.
Method for brownie
Sieve together flour, coco and baking powder, keep aside. Beat butter with brown sugar and caster sugar till light and fluffy, add in eggs one at a time, beat well, gradually add in the sieved flour mixture, fold in walnuts and essence, spread mixture in a greased 8*8 inches pan, bake for 30 minutes on 180 degree C, when cool cut in triangle, serve with ice cream on a sizzler, top with fudge sauce.

Bhuna mash ki daal

Ingredients
Daal mash 250 gm soaked for 30 minutes
Ginger garlic paste 1 tsp
Salt 1 tsp
Red chili whole 6
Turmeric ½ tsp
Water 2 cups
Ingredients for baghar
Tomato 1 chopped
Onion 1 sliced
Allspice ½ tsp heaped
Mint leaves chopped 10
Coriander leaves chopped 1 tbsp
Green chilies chopped 4
Ginger julienne 1 tbsp
White cumin seeds 1 tbsp
Red chili powder 1 tsp
Ghee ½ cup
Method
Wash and soak daal for 30 minutes, boil with 2 cups water, ginger garlic paste, salt, turmeric, red chili whole on medium flame till done.
Method for baghar
Heat ghee add sliced onion when brown add cumin seeds, chopped tomatoes, allspice, fry well add all Allspice ½ tsp heaped, Mint leaves chopped 10, Coriander leaves chopped 1 tbsp, Green chilies chopped 4, Ginger julienne 1 tbsp, White cumin seeds 1 tbsp, Red chili powder 1 tsp when brown adds to daal. Mix and serve.

Orange cheese cake pie

Ingredients for pie base
Digestive biscuits crushed 2 cups
Butter melted 4 ounce
Cream cheese 8 ounces
Milk 1 cup
Egg pudding mix 1 packet
Whipped cream 1 cup
Orange jelly 1 packet
Chopped oranges 2 cups
Method
Make biscuits crust on a 8 or 9 inch pie plate, spread with orange slices, beat cream cheese until smooth, add orange jelly to it, boil 1 cup milk, add egg pudding mix, cook for 5 minutes and remove, mix with cream cheese mixture, beat for 1 minute until blended, cool, and fold in whipped cream, pour over crust, cover and chill for 2 hours, decorate with whipped cream and orange slices.

Jai puri biryani

Ingredients
Mutton 750 gm
Brown onion 1 cup
Ginger garlic paste 2 tbsp
Chili powder 1 tbsp
Salt 1 tbsp
Oil ¾ cup
White cardamom 4
Whole spices mixed 1 tbsp
Yogurt 1 cup
Kewra water 1 tbsp
Yellow color pinch
Saffron ¼ tsp
Rice 600 gm boiled with 2 tbsp salt
Mace ¼ tsp grinded
Nutmeg ¼ tsp grinded
White cardamom ¼ tsp grinded
Almonds 12 grinded
Method
Heat oil add ginger garlic paste, salt, red chili, whole spices, mutton, brown onion, cook till mutton gets tender, now add yogurt with grinded almonds, mace, nutmeg, white cardamom powder, cook until done, put boil rice on top of mutton mixture, add Kewra and yellow color, mixed with saffron, cover and leave it on dum for 15 to 20 minutes.

Instant espresso coffee

Ingredients:
Powder milk 4tbsp
Boiling water 1+1 cup
Hot milk 1 cup
Coffee mate 2 tbsp
Instant coffee 2 tsp
Sugar 2 tbsp
Method:
1. Put all dry ingredients in a blender with 1 cup boiling water
2. Blend till frothy
3. Add in the remaining boiling water and hot milk
4. Blend for 30 secs, serve immediately
5. Garnish with cream and decorate it with granules of coffee

Gajar ka halwa

Ingredients
Carrots 2 kg grated
Milk 1 ½ kg
Ghee 1 cup
Green cardamom 10 to 12 whole
Sugar 1 ¼ cup
Khoya 1 cup
Saffron ½ tsp
Almonds and pistachio sliced 2 tbsp each
Method
Peel and grate carrots and cook in milk when milk half dries add sugar and cook till sugar water evaporates, heat ghee for green cardamom, add to carrot mixture and fry well for 20 minutes, lastly add Khoya, saffron, almonds and pistachio sliced, leave it on dum for 10 minutes. Remove and use.

Spicy enchiladas

Ingredients
Tortillas 8
Ingredients for sauce
Oil 2tbsp
Garlic paste ½ tsp
Tomato purees 4 tbsp
Tomato 1 can peeled
Sugar 1 tsp heaped
Salt ¾ tsp
Crushed red pepper 1 tsp
Oregano ½ tsp
Cheddar cheese ½ cup
Mozzarella cheese ½ cup
Sour cream ½ cup
Ingredients for filling
Boneless chicken breast 3 cut into tiny cubes
Chopped onion 1 cup
Garlic paste 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Mushrooms sliced 6
Jalapeno pepper slice 2
Fresh cream 3 tbsp
Vinegar 2 tbsp
Oregano ½ tsp heaped
Capsicum 1 finely chopped
Method for filling
Heat 2 tbsp oil, adds garlic paste and onion, and fry for 2 minutes add chicken, fry for 5 minutes, and add in all the remaining seasonings. Cook till done for 8 to 10 minutes, remove and keep aside.
Method for sauce
Heat oil add garlic with 1 can of peeled tomatoes and Oil 2tbsp, Garlic paste ½ tsp, Tomato purees 4 tbsp, Tomato 1 can peeled, Sugar 1 tsp heaped, Salt ¾ tsp, Crushed red pepper 1 tsp, Oregano ½ tsp, cook for 5 minutes till sauce thickens. Remove.
To assemble
Heat 1 tbsp oil in a frying pan, fry the prepared tortillas 1 at a time for few seconds till soft, take a tortilla, spread with 1 tbsp of salt, place filling in the center and role, repeat with all the tortillas, put them in oven proof dish, spread some sauce on base, place role enchiladas in a line, pour sauce on them, sprinkle with grated cheese, drizzle 2 to 3 tbsp sour cream, cover dish with foil and bake for 20 minutes on 180 degree C.

Mexican prawn cocktail

Ingredients
Prawns cleaned and boiled 250 gm
Spring onion 2 tbsp
Salt ½ tsp
Lemon 2 slices
Ingredients for dressing
Mayonnaise 6 tbsp
Ketchup 4 tbsp
Tabasco 2 tbsp
Chili garlic sauce 1 tbsp
Cream 1 tbsp
Boiled egg white finely chopped 2 tbsp
Stuffed olives finely chopped 1 tbsp
Salt ¼ tsp
Crushed red pepper ½ tsp
Method
Par boiled prawns in 1 cup water with salt, green onion and lemon for 8 to 10 minutes, Make cocktail dressing in a bowl by mixing Mayonnaise 6 tbsp, Ketchup 4 tbsp, Tabasco 2 tbsp, Chili, garlic sauce 1 tbsp, Cream 1 tbsp, Boiled egg white finely chopped 2 tbsp, Stuffed olives finely chopped 1 tbsp, Salt ¼ tsp, Crushed red pepper ½ tsp all together, fold in par boiled prawns. Spread cocktail cups with lettuce leaves, top with prawn mixture, serve garnish with lemon slice and parsley, serve cold.

Hot Chocolate Drink

Ingredients:
Hot milk 1 cup
Chocolate drinking powder 2 tbsp heaped
Water ½ cup
Sugar 1 tbsp or to taste
Fresh cream for garnish
Chocolate decoration for garnish
Method:
1. Mix sugar, chocolate powder in a sauce pan with water
2. Cook, stirring till mixture boils
3. Add in milk, cook for another 2 mins
4. Just before serving reheat blend for 1 min till foamy
5. Remove in a mug, serve garnish with swirl of cream and any chocolate decoration

Chicken veggie crockets

Ingredients
Potatoes boiled and mashed 2 cups
Chicken boiled and shredded 250 gm
Ginger garlic paste 1 tsp
Salt and pepper 1 tsp each + ½ + ½ tsp
Capsicum 1 cup finely chopped
Carrot 1 grated
Sweet corn ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 3
Crushed red pepper 1 tsp
Egg 1 to 2
Bread crumbs as required
Method
Boil chicken with ginger garlic paste, salt and pepper 1 tsp each
1 cup water till tender and dry, cool and shred chicken finely, boiled and mashed potatoes, mix chicken and potatoes together with all the vegetables and seasoning, make into crockets, dip into eggs, roll in crumbs and deep fry.

Smoked keema

Ingredients
Beef mince ½ kg
Oil ¼ cup
Onion 1 grinded
Ginger garlic 1 tbsp heaped
Yogurt 1 cup
Salt 1 tsp heaped
Allspice 1 tsp
Green Cardamom grinded ½ tsp
Kabab cheeni grinded ½ tsp
Chili powder 1 tsp heaped
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Poppy seeds 1 tbsp grinded
Desiccated coconut 1 tbsp grinded
Cashew nuts 10 grinded
Kewra water 1 tsp
Onion rings and mint leaves for garnish
Method
Heat oil add onion, fry for 5 minutes till light brown, add ginger garlic paste, remove from fire, keep aside, marinate mince with yogurt and all the seasoning for 1 hour, add to the pan of onion and give dum of coal, now cover and put to cook for 20 minutes until done. Sprinkle Kewra water, serve garnish with onion rings and mint leaves, serve with puri or paratha.

Fettuccini Alfredo

Ingredients
Boneless chicken 300 gm
Garlic paste 1 tsp heaped
Crushed black pepper 1 tsp
Paprika 1 tsp
Soya sauce 2 tbsp
Teriyaki sauce 1 tbsp
Salt 1 tsp
Fettuccini pasta boiled 3 cups
Ingredients for Alfredo sauce
Butter 2 ounce
Garlic powder 1 tsp
Cream 200 gm
Cream cheese ½ cup heaped
Salt ½ tsp
Black pepper ½ tsp
Mushrooms 6 sliced
Olives 4 sliced
Chicken powder 1 tsp
Parmesan cheese 1 tbsp
Method
Marinate chicken with garlic paste, salt, paprika, soya sauce, black pepper, teriyaki sauce, heat oil 2 tbsp, sauté chicken for 10 minutes, keep aside, boil fettuccini, and keep aside.
Method for Alfredo sauce
In a sauce pan heat butter add garlic powder, cream cheese, all the seasonings, 1 cup water, cook till sauce thick, add boiled fettuccini with chicken add sliced mushrooms and olives, sprinkle oregano and parmesan cheese, serve immediately.

Chocolate raisons oat cookies

Ingredients
Butter 5 ounces 125 gm
Granulated sugar 100 gm ½ cup
Brown sugar 100 gm ½ cup
Egg 1
Raisons 3 tbsp
Chocolate chips 4 tbsp
Vanilla essence 1 tsp
Oats 1 ½ cup
Flour 1 cup
Baking powder ½ tsp
Baking soda ¼ tsp
Pinch of salt
Walnuts ½ cup
Method
Pre heat oven to 180 degree C beat together butter, both the sugar, egg and vanilla on low speed, add oats, flour, baking powder, soda, salt, mix fold in raisons, chocolate chips and walnuts, drop dough a tablespoon onto cookie sheet, bake for 15 minutes.

Sesame chicken bites with minty dip

Ingredients
Boneless chicken cubes ½ kg
Ginger garlic paste 1 tbsp
Soya sauce 1 tbsp
Crushed red pepper 1 tsp heaped
Black pepper ½ tsp
Salt 1 tsp
Baking powder ½ tsp
Lemon juice 1 tbsp
Egg 1
Corn flour 2 tbsp heaped
Yogurt 2 tbsp heaped
Sesame seeds 2 tbsp to sprinkle
Ingredients for mint dip
Hung curd 1 cup
Coriander leaves ½ cup
Mint leaves ½ cup
Green chilies 2
Garlic ½ tsp
Salt ½ tsp
Roasted and rushed cumin ½ tsp
Method for dip
Hang curd in a muslin cloth for 1 hour, beat well and grind together coriander mint leaves, garlic to a paste, add to the hung curd mixture with salt and cumin, mix well and serve with sesame chicken bites.
Method for bites
Marinate chicken with Ginger garlic paste 1 tbsp, Soya sauce 1 tbsp, Crushed red pepper 1 tsp, heaped, Black pepper ½ tsp, Salt 1 tsp, Baking powder ½ tsp, Lemon juice 1 tbsp, Egg 1, Corn flour 2 tbsp heaped, Yogurt 2 tbsp heaped for 1 hour, lift pieces of chicken, roll in sesame seeds, freeze for 1 hour, then deep fry. Serve with dip.

Orange mousse cake

Ingredients for sponge cake
Eggs 2
Sugar 2 ounce
Flour 2 ounce
Baking powder ½ tsp
Vanilla essence 1 tsp
Keeno slices 2 cups
Ingredients for filling
Eggs 3 separated
Milk ½ cup
Gelatin powder 2 tbsp
Sugar 5 ounces
Fresh cream whipped 1 ½ cup
Keeno chopped ½ cup
Orange color few drops
Method
Make sponge cake, bake in an 8 inches pan, keep aside.
Method for filling
In sauce pan mix milk, egg yolks, 2 ounces sugar, cook till thick. Cool add color and chopped keeno, mix dissolved gelatin, beat egg whites stiff with remaining 3 ounce sugar and fold in the mixture, also fold in the whipped cream, pour on top of the baked sponge, leave it to set for 2 hours, decorate with swirls of fresh cream and orange slices.

Dhuwan dar biryani

Ingredients
Mince ½ kg boiled in 1 cup water
Onion chopped 1 ½ cup
Rice 750 gm boiled with 2 tbsp salt
Oil 1 cup
Whole spices mixed 1 cup
Tomatoes 2 slices
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Green chilies 8 grinded
Allspice 1 tsp
Zarda color ¼ tsp
Salt 1 ½ tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin powder 1 ½ tsp
Turmeric ½ tsp
Boiled eggs 4
Mint ½ bunch
Coriander leaves ½ cup
Method
Heat oil add whole spices, chopped onion, fry till transparent, add ginger garlic paste and fry, add grinded green chilies, all the dry seasonings, boil mince, yogurt, handful of mint, chopped coriander, fry well, add allspice, remove and give smoke of coal to mince. In a pan spread ½ boiled rice, sliced boiled eggs, coriander and mint leaves, layers of sliced tomatoes, yellow color and mince, ending with rice on top, put ¼ cup ghee on top, leave it on dum for 20 minutes.

Frozen mocha tort

Ingredients
Oreo cookies crushed 2 cups
Butter 4 ounces
Ingredients for filling
Cream cheese 8 ounces
Condensed milk 1 can or 14 ounce
Chocolate syrup ½ cup
Coffee 2 tbsp
Water 1 tbsp
Gelatin 2 tbsp leveled
Whipped cream 12 ounces or 2 cups
Method
Crush biscuits, mix with butter, press into bottom and 1 inch up the sides of a greased 9 inch spring foam pan, keep aside.
Method for filling
In a large bowl beat cream cheese, condensed milk and chocolate syrup until smooth, add in dissolved coffee, dissolved gelatin, fold in whipped cream, pour over crust and freeze until firm, garnish with cream and any chocolate coated decoration.

Dum ki murgh biryani

Ingredients
Boneless chicken ½ kg
Brown onion ½ cup
Ginger garlic paste 2 tbsp
Turmeric ½ tsp
Chili powder 1 ½ tsp heaped
Salt 1 tsp
Tomatoes 2 chopped
Yogurt ½ cup
White cumin ½ tsp whole
Black cumin ½ tsp whole
Dried plums 10
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Rice ½ kg boiled with 1 tbsp salt till ¾ done drain and keep aside
Coriander leaves chopped 2 tbsp
Mint leaves 15
Green chilies 8 whole
Oil ½ cup
Kewra water 1 tbsp
Saffron ½ tsp
Milk 2 tbsp
Method
Heat oil add brown onion with ginger garlic paste, boneless chicken, salt, turmeric, chili powder, chopped tomatoes fry well add yogurt, keep frying till oil comes on top add white and black cumin, dried plums, ½ cup water, cover and leave it on dum.
To assemble
In a small handi spread half rice then chicken mixture, spread with hara masala, remaining rice, zafran Kewra and milk mixture, leave it on dum for 15 minutes, serve hot in a handi.

Baghdadi chanpie

Ingredients
Mutton chops ½ kg
Yogurt 1 ½ cup whipped
Salt 1 tsp heaped
Garlic paste 1 tsp heaped
Brown onion grinded 2 tbsp
Oil ½ cup
Whole red chilies 6
Cashew nuts 8 grinded
Poppy seeds 1 ½ tsp grinded
Desiccated coconut 1 tbsp grinded
Roasted gram flour 1 tbsp
Chili powder 1 tsp
Allspice ½ tsp
Saffron ¼ tsp
Method
Marinate chops with yogurt, salt, garlic paste, and leave it for 30 minutes. Heat oil ½ cup add whole red chilies, fry for 30 seconds, add in marinated chops, cover and cook for 15 minutes add in roasted and grinded masala, brown onion, chili powder, allspice, roasted gram flour, cover and cook on low heat until chops tender, lastly add saffron, cook until oil comes on top, serve with nan.

Vegetarian kata kat

Ingredients
Cauliflower 1 small 125 gm
Peas ½ cup
Capsicum 1
Potatoes 1 cut in cubes and boiled
Oil ¼ cup + ½ cup
Onion 1 chopped
Tomatoes 2 chopped
Cumin seeds 1 tsp
Ginger garlic 1 tsp
Turmeric ¼ tsp
Cumin powder 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Yogurt ½ cup
Chili sauce 1 tbsp heaped
Kata kat masala 1 tbsp
Kasori methi 1 tsp
Chopped coriander and green chilies as required
Method
Par boiled cauliflower and potatoes, heat oil on a tawa add cumin seeds, fry for 2 to 3 minutes add chopped onion fry or 2 to 3 minutes add chopped tomatoes cook for 5 minutes add ginger garlic paste, turmeric, cumin, chili powder, boiled cauliflower and potatoes, peas and capsicum, do kata kat add yogurt, chili sauce, kata kat masala, kasori methi, cover and cook until done, lastly add chopped coriander, serve hot.

Chicken haryali

Ingredients
Chicken 1 kg 16 pieces
Garlic paste 1 tbsp
Coriander 1 cup with stems
Mint leaves 10
Coconut milk powder 2 tbsp
Green chilies 8
Lemon juice 2 tbsp
Yogurt 1 cup
Oil ½ cup
Black pepper 1 tsp
Cumin seeds 1 tsp
Crushed roasted cumin 1 tsp
Coriander powder 1 tsp heaped
Onion 2 chopped
Allspice ½ tsp
Green chilies 3 cut length wise
Fresh cream 2 to 3 tbsp
Method
Blend together, coriander, mint, green chilies, lemon juice, yogurt, coconut milk powder, garlic paste in a blender, marinate chicken with the blended ingredients for 30 minutes, heat oil, add cumin seeds with chopped onion, fry till light golden, add chicken with black pepper, roasted and crushed cumin, coriander powder, cover and cook till chicken tender and oil comes on top, lastly add cream and allspice, green chilies, leave it on dum.

Boston cream cup cakes

Ingredients for cup cakes
Flower 1 ¼ cup
Baking powder 1 ¼ cup
Salt ¼ tsp
Butter 4 ounces
Sugar 5 ounces
Eggs 2
Vanilla ½ tsp
Milk ¼ to ½ cup
Thick vanilla custard for filling 1 cup
Ingredients for chocolate icing
Butter 2 tbsp heaped
Chocolate 2 ounce
Vanilla ½ tsp
Icing sugar 1 cup
Hot water if required 1 to 2 tbsp
Method for cup cakes
Preheat oven to 180 degree C, sieve flour, baking powder, add in salt, beat butter for 30 seconds, gradually adding in sugar about 1 ounce at a time, add eggs one at a time, beating well after each addition, add vanilla on low speed at flour mixture 1/3 at a time, add milk until blended, divide batter into cup cake tray, bake until done, make thick custard with melon baler, scoop out center of each cup cake, scooping almost to bottom, spoon custard into center.
Ingredients for icing
Melt butter and chocolate into low heat, stir in icing sugar and vanilla, mix until spreadable, spread icing over top of cup cake, refrigerate until serving time

Chocolate orange cup cakes

Ingredients
Flour 1 cup
Baking soda ½ tsp heaped
Salt ½ tsp
Baking powder 1/8th tsp
Hot water ½ cup
Coco 3 tbsp
Butter 4 ounces
Sugar ¾ cup
Egg 1
Vanilla ½ tsp heaped
Orange peel 1 tbsp
Chocolate orange frosting
Butter softened 3 ounces heaped
Chocolate melted 50 gm
Icing sugar 1 ½ cup sieved
Vanilla ½ tsp
Orange juice 2 tbsp
Orange slices for garnish
Method
Preheat oven to 180 degree C, place cup cakes liners in cup cake tray, sieve together flour, baking powder and baking soda, add in salt, keep aside, mix hot water and coco until dissolved, beat butter for 30 seconds, gradually add 1 ounce sugar at a time add egg and vanilla, on low speed alternating with flour, then coco mixture, beating until just blended, divide batter into cup cake tray, bake for 20 minutes, remove on cooling rack to cool.
Method for icing
Beat butter, melted chocolate add in icing sugar with vanilla and orange juice 1 tsp at a time until icing thick and spreadable, frost cup cake, garnish with orange candy.

Chicken tikka handi

Ingredients
Boneless chicken ½ kg cubes
Yogurt 1 cup
Onion 2 chopped
Oil ½ cup
Ginger garlic paste 1 tbsp heaped
Allspice 1 tsp
Orange color pinch
Chili powder 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Lemon juice ¼ cup
Fresh coriander 2 tbsp
Green chilies 2 chopped
Method
Blend together onion with ¼ cup water, mix with ginger garlic paste, allspice, salt, lemon juice, crushed red pepper and yogurt, mix well, marinate chicken with this for 30 minutes, heat oil in a handi, add marinated chicken with masala, cover and cook on low flame, when tender and oil comes on surface, give dum of coal, serve garnish with coriander and green chilies, serve with nan.

Achaari loki

Ingredients
Locki ½ kg peeled and sliced
Onion 2 medium peeled and sliced
Kalongi ½ tsp
Sounf ½ tsp
Fenugreek seeds ¼ tsp
Roasted and crushed cumin 1 tsp
Curry leaves 10
Whole red chilies 6
Tomatoes 2 chopped
Salt 1 tsp
Crushed red pepper 1 tsp
Turmeric ½ tsp
Coriander leaves 2 tbsp
Oil ¼ cup
Method
Heat oil fry onion, add whole red chilies, curry leaves, all the seeds with turmeric, red pepper, salt add tomatoes and fry well add lockey with ½ cup water, cover and cook till done, lastly add chopped coriander leaves.

Fish Burger

Ingredients
Fish fillet 4
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
White vinegar 2 tbsp
Flour 2 tbsp
Egg 1
Bread crumbs as required
Cheese slices 4
Burger buns 4
Ingredients for tartar sauce
Mayonnaise ½ cup
Lemon juice 1 tbsp
Pickled cucumber chopped 2 tbsp
Coriander leaves chopped 1 tsp
Onion finely chopped 1 tbsp
Egg white (boiled and chopped) 1 tbsp
Method for tartar sauce
Mix all together and use in fish burgers.
Method for burger
Marinate fish with salt pepper, mustard, vinegar, flour and egg. Roll in bread crumbs. Fry till light golden. Cut your bun in halves. Heat and spread with butter and mayonnaise. Put cheese slice. Then fish fillet. Top with tartar sauce. Cover with bun. Serve hot with fries.

Chicken tikka pizza bread

Ingredients for pizza dough
Flour 2 cups
Milk powder 1 tbsp
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 2 tbsp
Water for kneading
Ingredients for filling
Oil 2 tbsp
Boneless chicken cut into tiny cubes 250 gm
Tikka masala 2 tbsp
Ginger garlic paste 1 tsp
Salt and black pepper ½ tsp each
Onion 2 tbsp
Ketchup 2 tbsp
Black olives chopped 2 to 3 tbsp
Oregano 1 tsp
Cheddar cheese 1 cup grated
Mozzarella cheese 1 cup grated
Capsicum half finely cubed
Ingredients for topping
Egg 1 beaten
Sesame seeds 1 tbsp
Method for dough
In a bowl add altogether Flour 2 cups, Milk powder 1 tbsp, Instant yeast 1 ½ tsp, Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil 2 tbsp and knead with Luke warm water into a soft dough, leave to rise for 1 hour, punch down dough, make into balls, roll into rectangular, give cuts from both the sides, put filling in the center and start putting the cut strips on top of the pizza bread, brush with beaten egg, sprinkle with sesame seeds, again leave to rise for 15 to 20 minutes, bake on 190 degree C for 15 minutes.
Method for filling
Heat oil add onion, ginger garlic, cook till transparent, add chicken with tikka masala, salt and black pepper, ketchup, cook until chicken tender and mixture dry, cool mixture add in oregano, now spread filling as required.

Cadbury cake

Ingredients for sponge
Eggs 6
Caster sugar 6 ounces
Flour 4 ounces
Coco powder 2 ounces
Vanilla essence 1 tsp
Ingredients for liquid to soak sponge
Condensed milk ½ cup
Evaporated milk ½ cup
Milk ¼ cup
Drinking chocolate 2 tbsp heaped
Method
Mix all together
Ingredients for filling
Whipped cream 300 gm
Icing sugar 4 tbsp heaped
Vanilla essence 1 tsp
Ingredients for Cadbury frosting
Dark chocolate chopped 200 gm
Cadbury chocolate chopped 200 gm
Cream 200 ml
Nuttela 3 tbsp
Method for sponge
Beat eggs, sugar and essence for 10 minutes fold in sifted flour and coco, pour batter into greased 8 ½ inches pan bake on 180 degree for 20 minutes.
Method for filling
Whip cream till thick add sugar and essence.
Method for frosting
Scald cream remove, add both the chopped chocolate and nuttela to the hot cream, stir until mixed, cool in fridge for 30 minutes, then beat with beater till fluffy, cover your cake with this on tops and sides, sprinkle with grated Cadbury or Cadbury pieces.
To assemble
Put sponge layer on a serving tray, soak with 3 milk liquid, spread with cream filling, cover with second layer, soak with 3 milk liquid, decorate with frosting and chocolate.

Pineapple soufflé

Ingredients
Pineapple tidbits 1 cup
Cream whipped 300 gm
Gelatin 1 tbsp
Pineapple syrup ¼ cup
Milk 1 ½ cup
Caster sugar ½ cup
Eggs 2 separated
Flour 1 tbsp heaped
Yellow color pinch
Pineapple essence few drops
Method
Soak gelatin and pineapple syrup, cook till dissolve, mix sugar, yolks, flour and milk, cook on low flame, stirring continuously till thick, remove add gelatin, pineapple pieces, fold in fresh cream, beat egg white stiff and fold in the mixture with essence and color, mix slightly, remove in a serving bowl put in a fridge to set decorate with cream, pineapple cubes and cherries.

Maharashtra mutton chops

Ingredients
Mutton ½ kg
Salt 1 tsp
Allspice 1 tsp
Ginger garlic paste 1 tsp
Chili powder ½ tsp
White cumin roasted and crushed ½ tsp
Potatoes 200 gm boiled and mashed
Eggs 2
Oil for deep frying
Bread crumbs 1 cup
Method
Boil chops with 2 cups water, salt, ginger garlic, chili powder, allspice, cumin till water dries and chops tender add 2 tbsp oil and fry well, remove, cool chops, cover each chop with mash potatoes, beat the eggs, dip chops in beaten eggs, roll in bread crumbs, fry serve with chatni.

Bombay biryani

Ingredients
Rice ½ kg
Oil ¾ cup
Brown onion 1 cup
Mutton 750 gm
Yogurt 1 cup
Ginger garlic 2 tbsp
Coriander powder 2 tsp
Chili powder 3 tsp
Turmeric ½ tsp
Allspice 1 tsp heaped
Salt 1 ½ tsp
Green cardamom grinded ½ tsp
Potatoes 4 cut and fried till golden
Tomatoes 4 sliced
Green chilies whole 8
Dried plums 10
Coriander leaves ½ cup chopped
Mint 20 leaves
Method
Boil rice with salt until ¾ done. Heat oil add half brown onion, mutton, ginger garlic paste, fry for 10 minutes add yogurt with all dry spices, cover and cook for 15 minutes add 1 ½ cup water, again cover and cook till mutton done, add in it boiled potatoes, sliced tomatoes, green chilies, dried plums, again cover and cook for 10 to 15 minutes, lastly add coriander, mint, remaining brown onion, top with boiled rice, add yellow color, mixed with Kewra and ½ cup milk, leave it on dum until done.

Walnut caramal pie

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

Pizza cups

Ingredients for pizza dough
Flour 2 cups
Yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp
Oil 2 tbsp
Milk powder 2 tbsp
Egg 1
Luke warm water to knead
Butter to grease muffin tray
Ingredients for filling
Bhuna keema 1 cup
Cheddar cheese ½ cup
Chopped onion 3 tbsp
Capsicum chopped 3 tbsp
Sweet corn 2 tbsp
Egg yolk 1
Coriander leaves 2 tbsp
Green chilies chopped 2
Crushed red pepper 1 tsp
Oregano 1 tsp
Method
Knead pizza dough soft with all the given ingredients, leave to rise for 1 hour. Punch down roll and cut with large round 5 inch cutter into circles, grease muffin tray with butter, place each circle and press n bottom and sides on muffin cup, fill with filling, bake for 20 minutes, serve hot.

MACARONI AND CHEESE

Ingredients:

4 ozs. Macaroni

4 ozs. Cheese

4 ozs. Milk ( more than this quantity)

2 eggs, 1 oz. butter

Salt, pepper, mustard (ground) tomato sauce

Method:

Boil 1 pint of water with half a teaspoon of salt in it. When the water begins to boil, put macaroni in it and boil for 2 minutes. Cover the bowl, but keep it open a little. Grease the pie dish with butter. Grate the cheeses beat two eggs. Put your milk slowly into it and pepper, salt, mustard to make it tasty. Take off your macaroni and cool. Cover the bottom of the pie dish with macaroni and then put a layer of cheese and then spread tomato sauce over it. This should be kept half an inch down of the pie dish, otherwise while bubbling it will flow out. Put four lumps of butter on four corners and one in the centre in the dish. Wipe out every dirty thing from the sides of the dish, otherwise it will get burnt. Put the dish in an oven. This requires three quarter of an hour to get ready.

Apple pie Aala Mode Shake

Ingredients:
1 cup yogurt
½ cup apples
2 tbsp brown sugar
½ tsp cinnamon powder
½ tsp apple essence
1 cup vanilla ice-cream
1 cup crushed ice
Method:
1. Blend them all.

Oat milk cookies

Ingredients
Butter 4 ounces
Brown sugar 4 ounces
Vanilla 1 tsp
Chocolate grated ½ cup
Salt ¼ tsp
Baking soda ½ tsp
Sugar ½ cup
Egg 1
Oats 1 ¼ cup chopperized
Flour 1 cup
Baking powder ½ tsp
Chocolate chips ½ cup
Method
Mix together flour, chopperized oats, salt, baking powder and baking soda. Beat butter with both the sugar till fluffy, add vanilla and egg beat well add the combined mixture of flour and oats to the butter sugar mixture, mix well, add grated chocolate and chocolate chips, shape dough into small ball cookie size, bake on ungreased cookie sheet for 10 to 12 minutes on 190 degree C.

Chicken masala roast

Ingredients
Chicken 1 kg whole
Brown Onion ½ cup crushed
Tomatoes 3 blended
Chili powder 3 tsp
Oil ½ cup
Cashew nuts 12 grinded
Allspice 1 tsp
Coriander leaves ¼ bunch
Cardamom powder ½ tsp
Salt 1 ½ tsp
Saffron ¼ tsp
Baby potatoes 8Peeled and fried
Green masala grinded
Ginger 1 tbsp
Garlic 1 tbsp
Green chilies 6
Coriander leaves 2 tbsp
Method
In a blender blend together, brown onion, tomatoes, cashew nuts, green masala, chili powder, keep aside. Heat oil fry blended masala till oil separates, add In chicken, cook for 20 minutes, when half done, add fried potatoes, allspice, saffron, cardamom powder and half cup water, simmer on low flame till chicken tender and gravy thick.

Cherry Chocolate Frosty

Ingredients:
Yogurt 1 cup
Cherries 1 cup (fresh and canned)
Ice 1 cup
Chocolate ice cream 2-3 scoops
Cherry essence few drops
Method:
1. Blend all till smooth.

Boat clubs cheese toast

Ingredients
Bread slices 4 with crust
Eggs 2
Salt ¼ tsp
Black pepper ½ tsp
Mustard ½ tsp
Chili powder ½ tsp
Vinegar 2 tbsp
Flour 5 tbsp
Water as required to make batter
Cheddar cheese grated ½ cup heaped
Baking powder 1 tsp heaped
Method
Make a smooth batter with all the above ingredients Eggs 2, Salt ¼ tsp, Black pepper ½ tsp, Mustard ½ tsp, Chili powder ½ tsp, Vinegar 2 tbsp, Flour 5 tbsp, Water as required, Cheddar cheese grated ½ cup heaped lastly add baking powder just before frying. Apply prepared paste lavishly on the whole bread slices, deep fry with batter side down, remove, cut into 4 square pieces and re-fry.

Stew biryani

Ingredients
Mutton ½ kg boiled
Onion 2 large sliced
Oil ¾ cup
Ginger 2 tbsp julienne
Garlic 8 cloves finely sliced
Cloves 6
Black pepper 6
Black cardamom 2
Cinnamon stick 2
Salt 1 tsp heaped
Yogurt 1 cup
Green chilies 6 whole
Button red chilies 8 broken
White cumin 1 tsp whole
Ingredients for rice
Rice ½ kg boiled
Salt 2 tsp
Bay leaf 2
Black cumin ½ tsp
Mixed whole spices 1 tsp
Button red chilies 8
Yellow color ¼ tsp
Kewra water 1 tsp
Brown onion fried 2 tbsp
Method
Heat oil add sliced onion fry till light golden add chopped ginger garlic, cumin seeds, whole spices mix, salt, chopped red chilies and boiled mutton, fry well add yogurt, cover and cook till mutton tender, leave it on dum.
To assemble
Put half boiled rice in a pan top with mutton mixture, top with remaining rice, yellow color and Kewra mixture, fried onion, leave it on dum for 15 minutes add ¼ cup oil on top.

Savory whirls

Ingredients
Butter softened 5 ounces
Garlic paste ½ tsp
Sour cream 2 tbsp
Flour 6 ounces
Paprika ½ tsp
Salt ½ tsp
Black pepper ¼ tsp
Olive slices for garnish
Method
Preheat oven to 190 degree C, lightly greased 2 baking sheet, beat butter until soft, add in garlic, sour cream, flour, paprika, salt and pepper, mix to form a smooth paste, spoon into a piping bag, fitted with a large star nozzle, pipe rosettes onto baking sheet, bake until golden 12 to 15 minutes, cool on baking tray, decorate with olive slices.

Hawaiian macron trifle

Ingredients
Coconut macrons 250 gm
Strawberry jell-o 1 packet
Banana jell-o 1 packet
Pineapple tidbits 1 medium can
Whipped cream 1 ½ cup
Ingredients for vanilla cream
Milk 3 cups
Sugar 7 tbsp
Corn flour 3 tbsp heaped
Pineapple essence 2 to 3 drops
Method
Make vanilla cream with custard, sugar and corn flour, cool add in 1 cup fresh cream, arrange half macrons in a serving bowl, pour half vanilla cream, pineapples tide bits, remaining macrons, 2 colors jelly, top with remaining vanilla cream, decorate with piped cream, jelly cubes, pineapple tidbits and serve chilled.

Lemon herbed grilled fish

Ingredients
Boneless fish fillet ½ kg
Lemon juice 1 tbsp
Oil 2 tbsp
Garlic crushed 1 tsp
Parsley finely chopped 1 tbsp
Salt ½ tsp heaped
Black pepper ½ tsp
Paprika ½ tsp
Chili powder ½ tsp
Lemon slices of 1 lemon
Ingredients for lemon herb sauce
Garlic crushed 1 tsp
Chicken stock 1 cup
Lemon juice 2 tbsp
Parsley chopped 1 tbsp
Mixed herbs 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Cream 4 tbsp
Corn flour 1 tbsp
Method
Marinate fish with lemon juice, garlic crushed powder, parsley, salt, paprika, chili powder, pan fry in ¼ cup oil and remove, and make lemon herb sauce. Heat 2 tbsp oil fry garlic add stock with all the other ingredients cook till boiling, thickens with corn flour paste, put fish in a platter, pour herb sauce on top and serve

Handi hotpot

Ingredients
Rice ½ kg soaked for 20 minutes
Chicken boneless breast 2 small cubes
Mushrooms 4 sliced
Sweet corn 4 tbsp
Potatoes cut in cubes and fried golden
Carrot 1 cut in cubes and boiled
Onion 1 cup chopped
Green chilies 2
Coriander leaves 2 tbsp
Chili powder 1 ½ tsp
Allspice ¾ tsp
Salt 1 ½ tsp
Coriander crushed 1 ½ tsp
Cumin 1 tsp
Ginger garlic 1 tbsp
Tomato purees 2 tbsp
Oil ½ cup
Method
In a handi heat oil fry onion light golden add ginger garlic paste, turmeric, cumin, coriander, chili powder, allspice, fry well, add tomato puree with chicken and vegetables, fry for 5 minutes, add 2 ½ to 3 cups water when water dries add rice, cover and cook till rice done, lastly add coriander, green chilies, mix well and leave it on dum, serve with raita and kachomber.

BBQ wings

Ingredients
Chicken wings 1 kg
Crushed garlic 2 tsp
Salt 1 tsp heaped
Crushed black pepper 2 tsp
Ingredients for sauce
Butter 2 ounce
Brown sugar 4 tbsp
Wooster sauce 3 tbsp
Mustard paste ½ tsp
Ketchup ¼ Cup
BBQ sauce ¼ cup
Garlic powder 1 tsp
Chili sauce
Cinnamon powder ¼ tsp
Paprika ½ tsp
Chili powder 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Method for sauce
Heat butter add all the remaining ingredients, cook tills sauce slightly thick
Method for wings
Marinate wings with crushed garlic, salt and black pepper crushed, put in a greased pyrex dish in a single layer, bake for 30 to 40 minutes on 180 degree C, turn wings after 20 minutes, drain any liquid from the wings, pour the sauce on the drained wings, bake for another 15 minutes, serve with sprinkled with coriander leaves or parsley.

Shahi mussalm pulao

Ingredients
Mutton legs 1 ½ kg whole give cuts
Brown onion 1 cup
Allspice 3 tsp
Tomatoes 6 blended
Vinegar ¼ cup
Chili powder 3 tsp
Green chilies 10 whole
White pepper 1 tsp leveled
Salt 2 tsp heaped
Oil ½ cup
Boiled eggs 3 sliced
Ginger garlic paste 2 tbsp heaped
Bay leaf 2
Green cardamom 6
Cashew fried 10
Almonds fired 10
Pistachio fried 10
Rice ½ kg boiled with 2 tbsp salt
Vinegar 2 tbsp
Green chilies grinded 1 tbsp
Yellow color ¼ tsp
Kewra water 1 tsp
Method
Marinate mutton leg with salt 1 tsp heaped, vinegar for 30 minutes and boiled in 2 cups of water till nearly done, grind together onion and tomatoes, heat oil add green cardamom and bay leaf with blended mixture of tomato and onion fry till oil comes on top add in allspice, ginger garlic paste, chili powder, boiled mutton leg, cover and cook for 15 minutes till mutton legs nearly done, boil rice with salt, yellow color, grinded green chili paste, until rice nearly done. Drain rice and leave it on dum, top with Kewra water.
To serve
Put rice in a platter, mutton leg in the center of rice, boiled egg slices, top with fried nuts, serve hot.

Qalmi fried drumsticks

Chicken drumsticks ½ kg give cuts
Ketchup 2 tbsp
Tomato puree 1 tbsp
Soya sauce 1 tbsp
Yogurt 4 tbsp
Ginger garlic paste 1 tbsp heaped
Chili powder 1 tsp
Chili sauce 1 tbsp
Vinegar 1 tbsp
Salt 1 tsp heaped
Tandoori color pinch
Allspice ½ tsp
Method
Give cuts on drumsticks, marinate with Ketchup 2 tbsp, Tomato puree 1 tbsp, Soya sauce 1 tbsp, Yogurt 4 tbsp, Ginger garlic paste 1 tbsp heaped, Chili powder 1 tsp, Chili sauce 1 tbsp, Vinegar 1 tbsp, Salt 1 tsp heaped, Tandoori color pinch, Allspice ½ tsp for 2 hours, cook on very low flame for 15 minutes till tender and water dries, remove, cool, shallow fry, serve sparkled with chat masala and fresh salad.

Mutton ginger

Ingredients
Mutton ½ kg
Yogurt 1 cup
Onion chopped 1 cup
Ginger finely chopped 1 tbsp
Garlic finely chopped 1 tbsp
Tomatoes finely chopped 3
Raw papaya grinded 1 tbsp
Black pepper crushed 1 tsp
Salt 1 tsp heaped
Lemon juice 1 tbsp
Green cardamom grinded ½ tsp
Mace grinded ½ tsp
Allspice 1 tsp
Crushed black pepper 1 tsp
Ginger sliced 2 tbsp
Mint leaves for garnish
Green chilies for garnish
Oil ½ cup
Method
In a pan add whipped curd, onion chopped, ginger garlic chopped, chopped tomatoes, papaya paste, crushed black and red pepper, salt, lemon juice. Marinate mutton in this mixture for 1 hour, cook on low flame covered for 30 minutes, uncovered pan add to it allspice, grinded green cardamom, mace and oil, fry well, when oil comes on top serve garnish with ginger slice, green chilies and mint leaves, serve with nan.

Shahi koftay

Ingredients
Mince ½ kg
Roasted Gram 1 tbsp heaped
Poppy seeds 1 tbsp
Allspice 1 tsp
Salt 1 ½ tsp
Chili powder 1 tsp heaped
White cumin roasted and crushed 1 tsp
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Onion 1 large sliced
Brown onion 2 tbsp grinded
Method for koftay
Grind your mince well in chopper, with raw onion, fried onion, add to it grinded roasted gram, poppy seeds grinded, allspice, salt, chili powder, roasted cumin, mace and nutmeg, mix all well, make into ball, keep aside.
Ingredients for curry
Brown onion grinded ½ cups
Ginger garlic 1 tbsp
Coriander power 3 tsp
Chili powder 2 tsp
Salt 1 tsp heaped
Turmeric ¼ tsp heaped
Yogurt 1 cup
Mixed whole spices 1 tsp
Oil ½ cup
Almonds and pistachio sliced fried for garnish
Boiled eggs 2 for garnish
Method for curry
Heat oil add whole spices with all the dry ingredients, beaten yogurt and ½ cup water, fry well when boil comes, add kofta, cook on low flame add water for 1 to 2 cups for gravy, cook till thick gravy left, serve koftay with fried nuts and boiled eggs.