Chicken Khoya handi

Ingredients
Chicken ½ kg boneless cubes
Butter 4 ounces
Onion 1 large boiled and blended
Ginger garlic paste 1 tbsp heaped
Tomatoes puree 4 tbsp
Chili powder 1 ½ tsp heaped
Turmeric ½ tsp
Salt 1 tsp
Black pepper ½ tsp
Coriander coarsely crushed 1 tsp
Black cumin ½ tsp
Coconut milk powder 2 tbsp
Khoya ½ cup
Cream ½ cup
Kasori methi 1 tsp
Almonds 10 grinded
Method
Heat butter in a handi add boiled and blended paste of onion, fry well for 10 minutes, add ginger garlic paste, tomato puree and boneless chicken cubes, fry for 10 minutes, add salt, chili powder, turmeric, coriander crushed, black pepper, black cumin, coconut milk powder, Khoya, cream, cover and cook till thick, lastly add kasori methi, serve with nan, garnished with chopped coriander and green chilies.

Melt in the mouth chocolate cup cake

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

Jhat pat sada pulao

Ingredients
Rice 750 gm soaked for 30 minuets
Chicken 1 kg 16 pieces
Brown onion ½ cup
Bay leaf 1
Black cardamom 2
Green cardamom 2
White cumin 1 tsp
Black cumin ½ tsp
Cinnamon 1 inch piece
Cloves 6
Black pepper 6
Oil ¾ cup
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp + 1 tsp heaped
Coriander crushed 1 tbsp
Anise seed grinded 1 tsp
White cumin roasted and crushed 1 tsp
Kewra water 1 tbsp
Mace ¼ tsp
Nutmeg ¼ tsp
Green cardamom ¼ tsp
Oil ¾ cup
Yogurt 1 cup
Method
Heat oil ¾ cup, add brown onion with whole spices and chicken fry well add ginger garlic paste with 1 cup yogurt, salt, all the dry seasonings and 4 to 5 cups water, cover and cook till chicken, add another tsp of salt with soaked rice, cover and cook on fast flame for 10 minutes when waters tarts drying, lower flame and leave it on dum, lastly add grinded mace, nutmeg, green cardamom powder and sprinkle Kewra.

Foily drumsticks

Ingredients
Chicken drumsticks 1 kg
Vinegar ¼ cup
Water 2 cups
Green chilies 8 grinded
Ginger garlic 1 tbsp heaped
Salt 1 tsp + ½ tsp
Black pepper 1 tsp + ½ tsp
Allspice ½ tsp + ½ tsp
Lemon juice 2 tbsp
Chat masala 1 tsp + ½ tsp
Yogurt ½ cup
Ketchup 4 tbsp
Carrots 2 cut in cubes blanched
Potatoes 2 cut into blanched
Peas ½ cup
Foil pieces cut into 6*6 inches square
Method
Cut vegetables in tiny cubes, par boiled, keep aside, soak chicken legs in 2cups of water, mix with ¼ cup vinegar, in a pan put chicken drumsticks, ginger garlic paste, green chilies grinded, salt and black pepper 1 tsp each, lemon juice, ½ tsp allspice, cover and cook till drumsticks nearly done, remove cool and keep aside. In ½ cup yogurt, mix chat masala, salt and black pepper ½ tsp each, allspice ½ tsp, ketchup 4 tbsp. put 1 piece of drumstick in each foil with 1 tbsp yogurt mixture, top with boiled vegetables, fold and put in steamer and steam for 15 to 20 minutes, remove and serve immediately.

Sanbar

Ingredients for sanbar masala
Chana daal ¾ cup
Coriander seeds ¼ cup
Fenugreek seeds ½ tsp
Whole button red chilies 15
Method for sanbar masala
Roast all the ingredients in a very little oil, when cool, grind to a fine powder and save in an air tight jar.
Ingredients for sanbar
Arhar daal 1 cup
Onion 2
Carrot 1
Locky 250 gm
Tomatoes 2
Curry leaves 12
Imli pulp ½ cup
Method for sanbar
Soak daal for 1 hour, boil the daal in 4 cups water with 1 tbsp sanbar masala and cook until tender, add all the chopped vegetables to daal and cook until vegetables done, lastly add Imli pulp, give baghar of curry leaves and ¾ whole red chili, serve with bonda.

Ice cream jelly pudding

Ingredients
Vanilla ice cream ½ liter
Pineapple jelly 1 packet
Plain cake ½ pounds
Pineapple tin 1
Fresh cream whipped 1 packet
Method
Dissolve jelly in 1 cup pineapple syrup and cool, beat ice cream add melted jelly and pineapple pieces, fold in whipped cream, spread the chopped plain cake in a serving bowl, soak with remaining pineapple syrup, pour the ice cream mixture over the cake, set until firm, decorate with pineapple and chocolate chips.

Chatni

Ingredients
Fresh coconut grated 1 cup
Gram lentil 2 tbsp
Coriander leaves ½ cup
Green chilies 4
Ingredients for baghar
Curry leaves 10
Button red chilies 4
White lentil 1 tsp
Mustard seeds ½ tsp
Method for chatni
Heat 2 tbsp oil fry chana daal in oil, put in a blender with coconut, coriander, green chilies and half cup yogurt, salt ½ tsp, grind well, lastly give baghar.

Bonda

Ingredients
Mash daal 2 cups
Rice 1/3 cup
Ginger 1 inch piece
Green chilies 8
Coriander leaves ½ bunch
Salt 1 tsp
Black pepper whole 10
Method
Soak daal and rice together for 6 hours, grind and keep in a warm place overnight, heat 1 cup ghee and 1 cup oil, grind together green chilies, coriander, ginger, whole pepper coarsely and add to bonda paste just before frying, deep fry bondas, make into balls and deep fry.

Masalay dar sokha mutton

Ingredients
Mutton ½ kg
Onion 3 chopped
Tomatoes 3 chopped
Garlic chopped 3 tbsp
Ginger chopped 1 tbsp
Oil ½ cup
Turmeric ½ tsp
Coriander powder 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Black pepper ½ tsp
Allspice ½ tsp
Green chilies 4
Coriander 2 tbsp
Method
Heat oil fry chopped onion add ginger garlic chopped, add mutton, fry well add all the dry seasonings with chopped tomatoes, fry well add 2 cups water, cover and cook till done, lastly add coriander leaves, green chilies and serve.

Kentucky butter cake

Ingredients
Flour 3 cups
Sugar 2 cups
Salt ½ tsp
Baking powder 1 tsp
Baking soda ½ tsp
Milk 1 cup
Vinegar 2 tbsp
Butter 8 ounces
Vanilla essence 2 tsp
Eggs 4
Ingredients for ceramal sauce
Sugar ½ cup
Butter 3 ounces
Water 3 tbsp
Condensed milk 4 tbsp
Vanilla essence 1 tsp
Method
Beat butter, sugar till light and fluffy, adding in 1 egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence, greased 10 inch bandit pan, pour batter in it, bake for 1 hour on 170 degree.
Method for sauce
In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and mix, do not boil, prick the warm cake with skewers, drizzle the sauce over the cake slowly.

Indian shrimps curry

Ingredients
Cleaned shrimps ½ kg
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Cumin 1 tsp
Coriander 1 tsp
Tomatoes 2 blended
Onion 1 cup chopped
Vinegar 2 tbsp
Oil ½ cup
Ingredients for baghar
Curry leaves 20
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Method
Heat oil add all ingredients of baghar with chopped onion, fry till light golden add blended tomatoes with all the seasonings, vinegar, yogurt, ginger garlic and fry well add shrimps, cover and cook for 10 to 12 minutes, serve garnished with coriander and green chilies.

Pomegranate white chocolate mousse pie

For base:
Digestive biscuits crushed 2 ½ cups
Melted butter 4 ounces
For sauce:
Pomegranate juice 1cup
Sugar 3 tbsp
Corn flour 1 tbsp
For white chocolate mousse filling:
White chocolate 8 ounces
Caster sugar 3 tbsp
Gelatin 2 tbsp leveled dissolved in ½ cup pomegranate juice
Whipped cream 2 cups
Few drops of red color
Pomegranate seeds
Chocolate decoration for garnishing
Method for base:
1. Crush biscuits mix with melted butter
2. Spread into a 8 and half inch loose bottom pan, bake for 10 mins on 180c
3. Remove and cool
For sauce:
4. Make pomegranate sauce by cooking pomegranate juice and sugar, add corn to thicken
For filling:
5. Melt white chocolate with half cup of cream over a double boiler
6. Remove and cool, mix with remaining cream and dissolved gelatin
To assemble:
7. Spread mixture on the biscuit base
8. Top with pomegranate sauce and quickly swirl to give a marble affect
9. Put to chill for an hour until set
10. Decorate with whipped cream and chocolate decoration and pomegranate seeds

Pizza Cornettos

Ingredients:
For dough:
Flour 3 cups
Milk 1 cup warm
Powdered milk 2 tbsp
Egg 1
Sugar 3 tbsp
Oil 2 tbsp
Melted butter 4 tbsp
Instant yeast 2 tsp
Salt 1 tsp
Warm water to make dough
Sesame seeds for sprinkling
Egg for brushing
For filling:
Chicken breast 1 julienne
Garlic paste1/2 tsp
Lemon juice 1 tbsp
Chili sauce 1 tsp
Mixed herbs ¼ tsp
Black pepper ¼ tsp
Chili powder ¼ tsp
Salt ½ tsp
Oil 1 tsp
Butter 1 tsp
For sauce:
Yogurt ½ cup
Mayonnaise 1 tbsp
Tahini paste 1 ½ tsp
Lemon juice 1 tsp
Oregano ¼ tsp
Pounded chili ¼ tsp
Salt ¼ tsp
Garlic paste ¼ tsp
Lettuce thinly sliced
Method:
For dough:
1. Make soft dough and allow it to rest until double
2. Cut the dough in 12-14 pieces.
3. Shape them into balls and set aside to rest for 15 mins
4. Roll each ball into a rope, roll them around the greased cone molds and let them double in size again
5. Brush with egg wash and bake in a pre heated oven at 180 C for 20 mins or until golden


For filling:
1. Marinate chicken with all the ingredients for about ½ an hour
2. In a pan heat oil and butter, stir fry chicken until tender
For the sauce:
1. combine all the ingredients
To assemble:
1. Stuff each cornetto with lettuce, grilled chicken strips and finalyy drizzle with the prepared sauce

Shola

Ingredients
Rice ½ kg
Mutton mince (kutta howa) ½ kg
Moong daal with husk 1 cup
Yogurt ½ cup
Chopped spinach 2 cups
Dill chopped 2 tbsp
Onion sliced 2
Ginger garlic paste 3 tsp
Chili powder 3 tsp
Turmeric ½ tsp
Salt 2 tsp
All spice powder ½ tsp
Tomatoes 2 chopped
Coriander powder 2 tsp
Oil 1 cup
Method
Wash and soaked1/2 kg rice and 1 cup moong daal. Fry 2 sliced onions in 1 cup oil till light golden take out half the onion and oil and keep aside for garnish, add ½ kg mutton mince, 3 tsp ginger garlic paste, 3 tsp chili powder, ½ tsp turmeric powder,2 tsp salt, 2 tsp coriander powder with 2 finely chopped tomatoes and cook till mince half done add in 2 cups chopped spinach and ½ cup yogurt cook for 10 minutes then add the soaked rice and daal with 3 cups of water, cover and cook till all done, lastly add dill and mix very well with wooden spoon. Before serving garnish it well with brown onions, green chilies, ginger slice and left over oil.

Roat

Ingredients:
Butter 4 ounces
Caster sugar 4 ounce
Granulated sugar 4 ounce
Milk 3 tbsp
Powder milk 2 tbsp
Flour 4 ounce
Sooji 4 ounce
Baking powder 1 tsp
Egg for brushing
Poppy seeds and annie seeds for sprinkiling

Method:
1. Beat butter and both the sugars till light and fluffy for 5 mins
2. Add fresh milk and powder milk, continue to beat fold in maida and baking powder
3. Then add in sooji, mix well form into a dough if soft add little flour, leav it in fridge for 30 mins
4. Sprinkle flour, roll dough half inch thick.
5. Cut will medium cutter, put on tray brush with egg and milk mixture, sprinkle poppy seeds and saunf
6. Bake for 20 mins on 180 C

Nauratan sharbat

Ingredients
Milk 1 kg
Tuk malinga 1 tbsp soaked in ½ cup water
Red jell-o ½ packet soaked in ½ cup water
Green jell-o ½ packet soaked in ½ cup water
Evaporated milk 1 cup
Condensed milk ½ cup
Almonds chopped 3 tbsp
Pistachio chopped 3 tbsp
Saffron ¼ tsp
Colored vermicelli ½ cup boiled
Cream ½ cup
Arq-e-gulab 1 tbsp
Crushed ice 1 cup
Method
Soak red and green jellies in ½ cup water separately, soak tuk malinga in ½ cup water, in a blender add ice, cream, evaporated milk, condensed milk, blend for 30 seconds, mix with fresh milk add in almonds and pistachio, both the jell-o cut into tiny cubes and ½ cup of colored vermicelli. Serve chilled.

Student Biryani

Ingredients
Mutton ½ kg
Rice ½ kg
Salt (for rice) 3 tsp
Potatoes 3
Tomatoes 3 chopped
Onion brown 1 cup
Green chilies 12 small ones
Coriander leaves ½ cup
Mint leaves ½ bunches
Dried plum 10
Kewra water 1 tsp
Yellow color ¼ tsp
Oil ¾ cup
Salt 1 ½ tsp
Chili powder 2 ½ tsp
Coriander powder 1 ½ tsp
Turmeric powder ¼ tsp
All spice 1 tsp heaped
Black cumin seeds ½ tsp
Bay leaf 1
Ginger garlic paste 3 tbsp
Yogurt 1 cup beaten
Method
Heat ¾ cup oil, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, ½ kg mutton, 3 chopped tomatoes, 12 green chili whole, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder, 1 ½ tsp coriander powder, fry well till water dries. Add 1 ½ cup water and cook till mutton is half done . Remove oil from the curry and keep aside, add 3 fried potatoes, ½ cup chopped coriander, ½ bunch mint leaves, 1 tsp all spice powder, 1 tsp kewra water and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds, 1 bay leaf, add ½ kg rice and boil rice till ½ done, drain and spread rice on top of meat mixture, add the oil which we took out from the curry and yellow color, put to cook on high flame for 10 min, the lower heat completely and simmer for 15 minutes.

Ice cream soda sharbat

Ingredients
Milk 1 kg
Condensed milk 4 tbsp
Ice cream syrup 4 tbsp
Cream 1 cup
Cardamom powder ½ tsp
Pista ice cream 1 cup
China grass powder 1 tbsp dissolved in 1 cup water and set
Almonds and pistachio sliced 4 tbsp
Method
In a blender put ice cream, cream, milk, condensed milk, ice cream syrup, blend for 30 seconds, remove in a serving jug add almonds and pistachio sliced, china grass cubes, cut in fine cubes, serve chilled.

Fry keema

Ingredients
Mince ½ kg
Onion 1 large chopped
Ginger garlic 1 tbsp
Coriander leaves chopped 2 tbsp
Tomatoes 2 chopperized
Chili powder 1 tbsp
Turmeric ½ tsp
Roasted and crushed cumin 1 tsp
Roasted and crushed coriander 1 tsp
Allspice 1 tsp
Method
Heat oil fry onion light golden, add in ginger garlic paste, fry well add mince with salt, add ½ cup water, cover and cook till mince ½ done, then open and add chopperized tomatoes with all the remaining seasonings, cover and cook till mince tender, lastly add allspice, chopped green chilies, coriander leaves, ginger julienne.

Luckhnowi korma

Ingredients
Chicken meat 1 kg 12 pieces
Ghee 1 cup
Yogurt 1 cup heaped
Onion brown and grinded coarsely ½ cup heaped
Mixed whole spices 1 tbsp
Mace 2
Ginger garlic paste 1 ½ tbsp heaped
Chili powder 1 tbsp
Salt 1 ½ tsp
Coriander powder 1 tbsp
Ginger julienne 2 tbsp
Kewra water 1 tbsp
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Green cardamom ¼ tsp grinded
Method
Beat yogurt, mix with ginger garlic paste, salt, chili powder, mix yogurt, coriander power and brown onion coarsely grounded, mix all well, heat oil add mixed whole spices, yogurt mixture, fry for 5 minutes add chicken, fry add water 1 cup for meat to get tender, lastly add allspice powder ½ tsp, nutmeg, mace and green cardamom grinded, Kewra water, serve garnish with ginger julienne. Serve with sheermal.