Humus

Ingredients
Chic piece 200 gm
Tahina 5 tbsp
Lemon juice 3 tbsp
Crushed garlic 1 tbsp heaped
Salt 1 tsp
Olive oil ¼ cup
Paprika for garnishing as required
Parsley chopped as required for garnishing
Pita bread to serve
Method
Soak chic piece overnight, next day boil until tender, cool put in the blender with all remaining ingredients and blend until smooth, serve garnish with olive oil, parsley and paprika. Serve with pita bread.

Fatoosh salad

Ingredients
Capsicum 1 cut in medium cubes
Spring onion 2 cut in pieces
Carrots 2 cut in cubes
Cucumber 2 with skin cut in cubes
Onion 1 large cut in cubes
Coriander leaves 2 tbsp chopped
Garlic crushed ½ tsp
Lemon juice 4 tbsp
Pomegranate 1 cup
Pomegranate juice 4 tbsp
Summak 1 tbsp heaped
Mint chopped 4 tbsp
Parsley chopped 4 tbsp
Ice berg lettuce chopped in julienne 2 cups
Tomatoes cut in cubes seeds removed 2
Apple sider vinegar 3 tbsp
White vinegar 3 tbsp
Salt ½ tsp
Black pepper ½ tsp
Olive oil 3 tbsp
Pita bread fried or toasted cut in cubes 2
Method
In a bowl mix altogether, serve topped with pita bread roasted.

Dajjaz mandi

Ingredients
Chicken 1 kg whole
Butter 2 ounce
Oil ¼ cup
Green cardamom 10
Black cardamom 1
Cinnamon 2 sticks
Black pepper whole 1 tbsp
Cloves 8 to 10
Bay leaf 2
Rice ½ kg
Saffron ¼ tsp + ¼ tsp
Yellow color pinch
Green cardamom grinded ¼ tsp + ¼ tsp
Salt 1 tbsp
Onion 1 cup chopped
Lemon juice 2 tbsp
Lemon dried 1
Method
Heat butter and oil in a pan add whole spices with chopped onion and whole chicken, fry till chicken golden brown on both sides add 6 cups water with ¼ tsp grinded green cardamom, ¼ tsp saffron, 1 dried lemon, salt 1 tbsp, cover and cook till chicken tender and 2 ½ cup stock left, remove chicken from stock add ½ kg soaked rice cover and cook till rice done, slightly sprinkle powdered yellow color on one side of rice only, leave it on dum for 10 minutes. Now mix well, remove in a platter, and serve chicken over rice. In small bowl mix together 1 tbsp butter with remaining cardamom powder, saffron, soaked in hot water, lemon juice, mix well, and brush on top of chicken, bake in a preheated oven for 15 minutes.

Banana grass hoper pie

Ingredients for base
Chocolate biscuits crumbs 2 cups heaped
Butter 3 ounces
Ingredients for filling
Sugar 3 ounces
Milk 1 ½ cup
Corn flour 1 tbsp heaped
Corn syrup 1 tbsp
Gelatin 1 tbsp heaped
Banana or mint essence few drops
Green color few drops
Bananas 3 sliced
Whipped cream 1 cup + ½ cup
Method for base
Combine crushed biscuits and butter, press on a bottom of a 9 inch pie plate, bake for 10 minutes.
Method for filling
Cook milk and sugar add dissolved corn flour, cook till thick, dissolve gelatin in ¼ cup water, add to corn flour mixture, add essence, color and corn syrup, fold in whipped cream. Slice bananas, arrange on biscuit base, pour filling on bananas, chill until set, and decorate with whipped cream.

Two-tone Cole slo

Ingredients
Green cabbage thinly sliced 2 cups
Red cabbage thinly sliced 1 cup
Carrot 1 julienne
Apple 1 cut into thin julienne
Mayonnaise ¾ cup
Cream 3 tbsp
Salt and pepper ¾ tsp each
Mustard ½ tsp
Sugar 1 tbsp heaped
Vinegar 2 tbsp
Raisons 2 tbsp
Method
Mix all together, toss well to combine, serve over a bed of salad leaves.

Spicy peri peri rice

Ingredients
Rice 250 gm boiled
Soya sauce 2 tbsp
Peir peri sauce 2 tbsp
Ginger garlic paste 1 tsp
Onion chopped 2 tbsp
Tomatoes ½ cut into tiny cubes
Capsicum 1 cut into tiny cubes
Oil ¼ cup
Salt and white pepper ½ tsp each
Method
Heat oil fry chopped onion with ginger garlic paste, add boiled rice with all the seasonings and sauce lastly fold in capsicum and tomatoes, mix well, cover and leave it on dum for 10 minutes, serve with grilled chicken.

Peri peri sauce

Ingredients
Kashmiri red chilies 6
Button red chilies 12
Crushed red pepper 2 tbsp
Garlic 1 tsp
Achaar ki rai 1 tbsp heaped
Crushed coriander 1 tbsp
Oil ½ cup
Vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Lemon salt ½ tsp heaped
Method
Soak the large chilies and button red chilies in 1 cup of water overnight, put all the ingredients in a blender, blend for 5 minutes, store in an airtight container in the fridge.

Peri peri grilled chicken

Ingredients
Chicken 1 kg with skin 4 pieces
Soya sauce 2 tbsp
Black pepper ¾ tsp
Garlic paste 2 tsp
Wooster sauce 2 tbsp
Oil ¼ cup
Lemon juice ¼ cup
Salt 1 tsp
Paprika 1 ½ tbsp
Peri peri sauce 3 tbsp
Meat tenderizer 1 tsp
Method
Prick chicken pieces well, marinate chicken with Soya sauce 2 tbsp, Black pepper ¾ tsp, Garlic paste 2 tsp, Wooster sauce 2 tbsp, Oil ¼ cup, Lemon juice ¼ cup, Salt 1 tsp, Paprika 1 ½ tbsp, Peri peri sauce 3 tbsp, Meat tenderizer 1 tsp for 2 hours, grill chicken pieces in preheated oven for 20 minutes, remove in a frying pan with its marinade and pan fry for 10 minutes until golden, place on a serving platter, serve with peri peri fries.

Peri peri fries

Ingredients
Potatoes 2 to 3 peeled and cut into fingers
Peri peri masala
Crushed red pepper 2 tbsp sieved
Salt ½ tsp
Chat masala ½ tsp
Lemon salt ½ tsp
Method
Mix all together.
Method for fries
Blanched potato fingers for 5 minutes, remove, put a handful of corn flour on rice to coat well, deep fry in hot oil until golden, remove, sprinkle with peri peri masala.

Apple pie with a twist

Ingredients for crust
Flour 2 ½ cup
Salt 1 tsp
Butter 4 ounces
Master puff 2 ounces
Caster Sugar 3 tbsp
Chilled water to knead
Ingredients for filling
Apples 1 kg peeled and cut in very thin slices
Extra flour 3 tbsp
Sugar 3 tbsp + ½ cup sugar
Cinnamon powder 1 tsp heaped
Butter 1 tbsp
Method for crust
In a bowl add flour, salt, butter, master puff, caster sugar mix, knead with water into a ball, and leave aside to rest in the fridge for 30 minutes.
Method for filling
Divide dough into 2 pieces, roll 1 dough and line pie dish, put 2 tbsp of flour and 2 tbsp sugar in bottom of dish on the dough, spread with half sliced apples, sprinkle 1.4 cup sugar with ½ tsp cinnamon add the rest of apples, cover with remaining 3 tbsp flour, ½ tsp sugar, dot with butter, now put the top crust, bake on 200 degree for 15 minutes then on 190 degree for 25 minutes, serve with ice cream.

Panjeeri

Ingredients
Semolina 1 ¼ cup
Ghee ¾ cup
Fine sugar ½ cup
Almond sliced 2 tbsp
Pistachio sliced 3 tbsp
Gond ½ cup deep fried and coarsely crushed
Makhane ½ cup deep fried
Method
Melt ghee in a wok fry gond and remove and crushed coarsely then fry makhane and remove. Add semolina to the ghee in the wok and fry on medium flame till nicely golden, remove, add ½ cup fine sugar, almonds and pistachio slices, crushed fried gond, makahne, mix all well, lastly add ½ tsp cardamom powder.

Noodles and vegetable kabab

Ingredients
Boiled noodles 2 cups
Carrots 1 cut into tiny cubes and boiled
Capsicum 1 cut into tiny cubes
Cabbage 1 cup cut into tiny cubes
Crushed red pepper 1 ½ tsp
Green chilies chopped 2
Coriander leaves chopped 2 tbsp
Potatoes boiled and mashed 2 cup
Salt 1 ½ tsp
Cumin roasted and crushed 1 tsp
Chat masala 1 tsp
Fresh bread crumbs 1 ½ cup
Egg 1 to 2
Method
Boil noodles and boil carrots, boil potatoes and mashed, mix all together except egg and crumbs, make into Pattie shape, make a hole in center like waras, dip in eggs, roll in crumbs, deep fry.

Chicken rezala

Ingredients
Boneless chicken ½ kg
Ginger garlic 1 tbsp heaped
Coriander powder 1 tbsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Allspice 1 tsp
Yogurt ½ cup
Brown Onion ½ cup
Oil ½ cup
Saffron ¼ tsp
Kewra water 1 tsp
Coriander leaves ½ cup
Green chilies 6
Method
In a blender grind together coriander, green chilies, brown onion, heat oil add ginger garlic paste with dry seasonings and yogurt, fry for 10 minutes add chicken with blended mixture, fry well add ½ cu water, cover and cook till chicken tender lastly add saffron and Kewra water, leave it on dum. Serve with paratha.

Chef’s salad

Ingredients
Boneless chicken breast boiled 1 cup
Iceberg lettuce 2 cups
Hard boiled eggs 2
Tomato 1 cut into julienne
Cucumber 1 cut into julienne
Cheddar cheese cut into cubes ½ cup
Mayonnaise ½ cup
Cream 2 tbsp
Ketchup 3 tbsp
Salt 1 tsp
Black pepper ½ tsp
Paprika ½ tsp
Chili sauce 1 tbsp
Method
Mix all together, serve on bed of salad leaves.

Masala doodh

Ingredients
Milk 1 kg
Sugar 6 tbsp
Saffron ¼ tsp
Nutmeg grinded ¼ tsp
Green cardamom grinded ½ tsp
Almonds and pistachio chopperized 2 tbsp heaped
Method
Boil 1 kg milk for 15 minutes on low flame, add sugar, stir till dissolves, add saffron, nutmeg, green cardamom, and simmer for 5 minutes add almonds and pistachio, serve hot or cold.

Chatpata potato salad

Boiled potatoes peeled and cubed 250 gm
Tomato 2 cut into cubes seeds removed
Onion 1 cut in cubes
Sweet corn 4 tbsp
Cucumber 1 cut into tiny cubes
Coriander leaves 1 tbsp
Salt 1 tsp
Crushed red pepper 1 tsp
Ketchup 2 tbsp
Chili sauce 1 tbsp
Mayonnaise ½ cup
Ingredients for baghar
Oil ¼ cup
Curry leaves 20
Mustard seeds ½ tsp
Method
Mix altogether, lastly give baghar and serve.

Bihari chicken boti

Ingredients
Chicken 1 16 pieces
Raw papaya 1 tbsp heaped
Ginger garlic 2 tbsp
Salt 1 ½ tbsp
Chili powder 1 ½ tbsp
Poppy seeds roasted and grinded 1 tbsp
Roasted gram grinded 2 tbsp
Roasted and crushed cumin 1 tsp
Yogurt 1 cup
Mixed all spice 1 tsp
Brown onion fried and crushed 2 tbsp heaped
Oil ½ cup
Method
Marinate chicken with raw papaya 1 tbsp heaped, Ginger garlic 2 tbsp, Salt 1 ½ tbsp, Chili powder 1 ½ tbsp, Poppy seeds roasted and grinded 1 tbsp, Roasted gram grinded 2 tbsp, Roasted and crushed cumin 1 tsp, Yogurt 1 cup, Mixed all spice 1 tsp, Brown onion fried and crushed 2 tbsp heaped for 1 hour, heat oil in a pan add marinated chicken cover and cook until done, lastly give dum of coal, serve garnished with onion rings, coriander leaves and green chilies.

Baghary baigan

Ingredients
Fresh round brinjals 1 kg give 4 cuts from center
Sesame seeds 2 tbsp roasted and grinded
Peanuts 2 tbsp roasted and grinded
Desiccated coconut 2 tbsp roasted and grinded
Coriander powder 2 tbsp
Cumin powder 1 tbsp heaped
Garlic paste 1 tbsp
Chili powder 2 tbsp
Turmeric ½ tsp
Salt 1 ½ tsp
Tamarind pulp ½ cup heaped
Oil 1 ½ cup
Ingredients for baghar
Curry leaves 20
Button red chilies 8 to 10
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Onion seeds ½ tsp
White cumin seeds 1 tsp
Method
Heat oil add baghar slightly fry, add all the dry seasonings with ¼ cup water, fry well add brinjals with another ½ cup water, cover and cook till nearly done lastly add tamarind pulp, leave it on dum for 10 minutes and remove.

Spanish chicken salad

Chicken breast 1 boiled and shredded
Carrots 1 cut into half and then in wedges
Hunter beef cubes ½ cup
Boiled peas ½ cup
Potato 1 boiled and cut in cubes
Onion 1 small sliced into rings
Capsicum 1 cut into tiny cubes
Olives 8
Red reddish 2 – 3 slice thinly
Iceberg lettuce 2 cups
Eggs 2 boiled chopped
Ingredients for dressing
Oil ¼ cup
Vinegar 2 tbsp
Salt ½ tsp
White pepper ¼ tsp
Sugar ½ tsp
Garlic paste ½ tsp
Mustard paste ½ tsp
Method for dressing
Put all in a air tight jar and shake well before using.
Method for salad
Put all the ingredients in a mixing bowl, pour the dressing over salad, toss well, line a serving platter with lettuce leave, decorate salad with boiled eggs, garnish with parsley and onion rings.

Mutton vegetable hotpot

Ingredients
Mutton ½ kg cut into small pieces
Roti 12
Potatoes 12 large
Spinach finely chopped 2 cups
Brinjals 2 chopped into cubes
Gowar ki phalli 250 gm cut into 1 inch pieces
Chili powder 4 tsp
Coriander powder 3 tsp
Cumin powder 2 tsp
Ginger garlic 2 tbsp
Oil 1 cup
Tomatoes chopperized 4
Tamarind pulp ¼ cup
Turmeric ¼ tsp
Salt 1 ½ tsp
Onion sliced 2
Desiccated coconut ½ cup
Green chilies whole 6 to 8
Method
Boil mutton with ginger garlic paste, salt and turmeric till nearly done, heat oil in a large pan add sliced onion fry till golden. Add all the vegetables except brinjals, fry for 5 minutes, add chili powder, coriander powder, cumin powder and ½ tsp salt and fry well, add chopperized tomatoes fry well. Add in boiled meat with 4 to 5 cups of water, when the water boils breaks the roti into small pieces, put in the gravy also add brinjals and tamarind juice cover and cook. Lastly add green chilies and desiccated coconut, leave it on dum for 10 minutes.

Gur papdi

Ingredients
Wheat flour 200 gm
Edible gum 75 gm
Almonds pistachio sliced ½ cup each
Cardamom powder 1 tsp
Ghee 200 gm
Jiggery 250 gm (glass jiggery)
Poppy seeds 4 tbsp
Grated coconut 3 tbsp
Method
Heat 100 gm ghee and fry edible gum when it swells remove from fire cool and crushed, in the same pan add remaining 100 gm ghee fry wheat flour for 10 minutes till nice aroma released add poppy seeds, grinded green cardamom, nuts, remove from fire add crushed gum, jiggery, mix well, again cook for 2 minutes, stirring continuously, spread evenly in a greased thali, cut in pieces.

Beef macaroni casserole

Ingredients
Macaroni boiled 3 cups
Undercut beef ½ kg cut into julienne
Soya sauce 2 tbsp
Vinegar 2 tbsp
Garlic 1 tsp heaped
Salt 1 tsp heaped
Crushed black pepper 1 tsp
Crushed red pepper 1 tsp
Green chilies 4
Onion 1 chopped
Tomatoes 4 chopperized
White cumin seeds 1 tsp
Coconut milk powder ½ cup
Finely chopped garlic 3 tbsp deep fried to a golden
Green chilies 6 cut length wise and deep fried
Capsicum 1 chopped into tiny cubes
Cheddar cheese grated ½ cup
Mixed herbs 1 tsp heaped
Method
Boiled macaroni and keep aside. Blend together green chilies, onion and tomatoes, heat oil in a pan add cumin seeds with blended mixture, cook until oil comes on top add undercut fry well for 10 minutes add in coconut milk, soya sauce, vinegar, salt, black pepper, crushed red pepper, lastly fold in capsicum, mixed herbs and macaroni. Remove in an oven proof casserole, top with grated cheddar cheese ½ cup, fried garlic and fried green chilies. Grill for 10 minutes and serve.

Strawberry whip

Ingredients
Cream 200 gm whipped
Strawberry jelly 1 packet
Yogurt 1 cup hanged
Strawberries 1 ½ cup
Condensed milk ½ tin
Evaporated milk 1 tin chilled
Strawberry LU biscuits 6 to 8
Method
Whip chilled evaporated milk till doubles add in condensed milk, biscuits, yogurt, jell-o and cream, blend all well, remove in a glass bowl, chill until firm, serve decorate with whipped cream and strawberry puree.

Mexicana chicken

Ingredients
Chicken boneless ½ kg julienne
Tomatoes 2 blanched skin and seeds removed chopped
Onion 1 thinly sliced
Capsicum julienne 1
Tomato 1 cut into julienne
Sweet corn ½ cup
Salt 1 tsp leveled
Garlic paste 1 tsp
Ketchup ¼ cup
Chili garlic sauce 2 tbsp
Vinegar 2 tbsp
Black pepper ½ tsp heaped
Oil ¼ cup
Method
Heat oil add garlic paste with chicken julienne, fry for 5 minutes add salt and pepper to taste then add onion, sweet corn, capsicum, lastly add tomato julienne, stir and remove, serve with dinner rolls.

Mexican salad

Ingredients
Chicken breast 1 boiled julienne
Cucumber 1 cut into julienne
Tomato 1 cut into julienne
Pineapples cubes ½ cup
Apples 1 cut in wedges
Salt ½ tsp
Black pepper ½ tsp
Mayonnaise ½ cup
Sugar 1 tsp heaped
Cream 2 tbsp
Method
Mix all above together with mayonnaise and seasonings, serve over bed of salad leaves. Decorate with pineapple slices and tomato rolls.

Beef dorian salad

Ingredients
Roast beef or hunter beef cut in julienne 2 cups
Capsicum 1 cut into julienne
Tomato 1 cut into julienne
Onion 1 thinly sliced
Green olives 4
Black olives 4
Salt ½ tsp
White pepper ½ tsp
Lemon juice 3 tbsp
Olive oil 3 tbsp
Black pepper crushed ½ tsp
Salad leaves for garnish
Method
Mix altogether in a bowl; serve over a bed of salad leaves

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.

Lahori fried fish

Ingredients
Fish ½ kg Becti big fillet washed
Salt 1 tsp heaped
Red pepper crushed 1 tsp
Ginger Garlic paste 1 tsp
Roasted and crushed coriander 1 ½ tsp
Roasted and crushed cumin 1 tsp
Turmeric ½ tsp
Pomegranate seeds crushed 1 tsp
Yellow color pinch
Ajwaien ½ tsp
Lemon juice ¼ cup
Method
Mix all the above ingredients in a bowl; marinate fish in this for 2 hours, shallow fry in frying pan until done, sprinkle with chat masala.

Kabuli pulao platter

Ingredients
Sela Rice 750 gm soaked for 2 hours
Mutton ½ kg
Ginger garlic 1 tsp
Salt 1 tsp
Water 2 cups
Black cardamom 2 grind coarsely
Black pepper 10 grinds coarsely
Cinnamon 1 inch piece grind coarsely
White cumin 1 tsp grind coarsely
Oil ¼ cup + ¼ cup
Sugar 2 tbsp + 1 tbsp
Salt 1 ½ tsp
Raisons 4 tbsp
Carrot 1 thinly sliced
Brown onion ½ cup
Method
Boil mutton with ginger garlic paste, salt, water till mutton tender and water dries. Heat ¼ cup oil add ½ cup brown onion with boiled mutton, fry till light golden, keep aside.
Method for rice
Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add in 4 cups water with 1 ½ tsp salt, add soaked rice, cook on high flame till boiling and half water dries, add to it coarsely grinded whole spices, mix well, leave it on dum. In another frying pan heat 2 tbsp oil add raisins, fry and remove then add to it 1 tbsp sugar, slightly caramelize, add carrots julienne to it, fry to coat and remove.
To assemble
Remove rice in a platter, top with boiled mutton, surrounded by fried carrots and raisons.

Cinnamon hot chocolate

Ingredients:
Milk 1 cup
Malt Powder 2 tbsp
Cinnamon ¼ tsp
Whipped cream for decoration
Marshmallows 1 cup
Method:
Put milk in a sauce pan with marshmallows. Cook till dissolved
remove, put it in a blender with cinnamon, malt powder , blend
Serve immediately garnish with cream

Lemoni tawa keema

Ingredients
Chicken mince coarse ½ kg
Oil ½ cup
Onion chopped 1 cup
Ginger garlic 1 tbsp heaped
Blended tomatoes 2
Turmeric ½ tsp
Coriander seeds roasted and crushed 1 tsp
Cumin seeds roasted and crushed 1 tsp
Crushed red pepper 1 tbsp
Lemon juice 3 tbsp
Lemon cut into slices 1
Coriander and green chilies as required
Allspice 1 tsp
Method
Heat ¼ cup oil on a tawa, fry chopped onion with ginger garlic, add mince, blended tomatoes, turmeric, coriander, cumin, crushed red pepper, cover and cook on tawa till done, lastly add lemon juice, allspice, sliced lemon, coriander and green chilies. Remove.

Strawberry Frappicino

Ingredients:
1 cup milk
3/4 cups softened Vanilla Ice cream
1/4 cup Strawberry Syrup
5-6 Whole Strawberries, chopped finely
2-3 ice cubes
Whipped Cream (optional)
Method:
1. Blend all till smooth.
2. Drop some chopped strawberries in a serving glass and pour the blended mixture in it
3. Serve with whipped cream if desired

Coconut pound cake

Ingredients
Self raising flour 150 gm
Eggs 2
Sugar 140 gm or 5 ½ ounce
Vanilla essence 1 tsp
Baking powder ½ tsp
Salt pinch
Milk 3 tbsp
Unsalted butter (room temperature) 5 ½ ounce or 140 gm
Desiccated coconut 1 tbsp heaped
Yellow color pinch
Method
Grease and paper lined loaf tin, sieve together self raising flour and baking powder, mix in desiccated coconut and keep aside, in a bowl add eggs, sugar, yellow color and milk, mix well with hand whisk, keep aside. In your sieved mixture add butter and beat on low speed for 5 minutes add half of liquid mixture very slowly add into batter and mix on high speed for 5 to 7 minutes, now slowly mix the remaining egg mixture and mix for 5 minutes, the batter will be very smooth, put into lined loaf pan bake for 35 to 45 minutes on 180 degrees.

BBQ chicken biryani platter

Ingredients
Chicken boneless cubes ½ kg
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
Allspice 1 tsp
Turmeric ½ tsp
Yogurt ½ cup
Orange color pinch
Ingredients for rice
Rice ½ kg soaked for 30 minutes and boiled with salt until done.
Oil ¼ cup
Chopped onion 2 tbsp
Brown onion ½ cup
Ginger garlic 1 tbsp
Chopperized tomatoes 2
Salt ½ tsp
Chili powder ½ tsp
Yogurt ½ cup
Chopped coriander leaves 2 tbsp
Green chilies 2 chopped
Kewra water 1 tsp
Method for chicken
Marinate chicken with Ginger garlic 2 tsp, Salt 1 tsp, Chili powder 1 tsp, Allspice 1 tsp, Turmeric ½ tsp, Yogurt ½ cup, Orange color pinch, leave for 30 minutes, heat ¼ cup oil, put chicken on skewers and pan fry until done, give dum of coal, keep aside.
Method for rice
Heat ¼ cup oil fry brown onion with ginger garlic paste and chopperized tomatoes, add salt and pepper with ¼ cup water and fry well, add ¼ cup yogurt, fry well, add in boiled rice with chopped greens, top with Kewra water, leave it on dum for 15 minutes on low flame.
To assemble
Mix rice, remove in a platter, and serve with chicken skewers on top and kachomber on one side.

WHITE CHOCOLATE MOCHA DRINK

Ingredients:
½ cup sweetened condensed milk
1 cup evaporated milk
½ tsp vanilla
1 tbsp instant espresso
½ cup white chocolate, chips
Milk ½ cup
Method:
Cook milk, white chocolate, evaporated milk, condensed milk for 5 mins till chocolate chips dissolved. Remove, add coffee vanilla. Blend well. Serve immediately. Sprinkle coffee and serve.