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.

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.