Prawn biryani

Ingredients
Rice ½ kg soaked or 30 minuets
Prawns cleaned ½ kg
Potatoes 2 cubed and fried
Brown onion 1 cup
Oil ¾ cup
Yogurt 1 cup
Milk ½ cup
Yellow color pinch
Saffron ¼ tsp
Ginger garlic 1 tbsp
Tomatoes chopped 3
Salt 2 tsp
Green chilies whole 4
Coconut milk ½ cup
Chili powder 2 ½ tsp leveled
Allspice 1 tsp
Turmeric ½ tsp
Coriander leaves chopped ½ cup
Mint leaves 10 to 12
Curry leaves 15
Kewra water 1 tbsp
Method
Boil rice with whole spices and 2 tbsp salt until ¾ done, drain water and keep aside, heat oil add brown onion with ginger garlic paste, salt, turmeric, chili powder, cook for 5 minutes add chopped tomatoes and fry well about 10 minutes, add 1 cup yogurt, fry add prawns with allspice, green chilies, cover and cook for 10 minutes until done and oil comes o top, lastly add chopped hara masala, curry leaves, now put half rice in a pan, top with prawn mixture, remaining rice, put milk mixture, color and saffron mixture on top with Kewra, leave it on dum for 20 minutes.

Curry fried fish

Ingredients
Sole fillet ½ kg
Salt 1 tsp
Curry powder 1 tsp heaped
Flour ½ cup
Eggs 1 or 2
Fresh bread crumbs as required
Method
Marinate fish slices with salt and curry powder, coat in dry flour then in beaten egg, lastly coat them well in fresh chopperized bread crumbs, deep fry light golden, serve with fries.

Chicken cream ring

Ingredients
Chicken ½ kg cut in julienne
Salt ½ tsp each + 1 tsp
Pepper ½ tsp each + 1 tsp
Mustard ½ tsp
Wooster sauce 1 tbsp
Ketchup 2 tbsp + 4 tbsp
Chili sauce 1 tbsp
Mayonnaise ½ cup
Gelatin 3 tsp heaped
Sugar 1 tbsp
Chili sauce 1 tbsp + 1 tbsp
Orange color pinch
Tomato puree ½ cup
Vinegar 2 tbsp
Cream 1 cup whipped
Carrot 1 cut in small cubes and boiled
Potato 1 cut in small cubes and boiled
Sweet corn ½ cup
Ginger garlic 1 tsp
Method
Marinate chicken with salt, pepper, mustard ½ tsp each, ginger garlic 1 tsp, 2 tbsp ketchup and 1 tbsp chili sauce, pan fry in 2 tbsp oil until done.
Method for ring
Warm gelatin in ½ cup water, mix with tomato puree, salt, pepper, ketchup, vinegar, mayonnaise and cream, mix well, set in a cold ring mould until set, unmold on a platter, fill with chicken mixture, serve with garlic bread.

Cappuccino praline surprise

Ingredients
Marie biscuits 2 rolls
Caster sugar 8 tbsp
Coffee 1 tbsp + 1 tbsp dissolved in 2 cups water
Cream whipped 4 packets (750 gm)
Method
Dissolve 1 tbsp coffee in 2 cups warm water, dip 2 Marie biscuits at a time for 1 minute in dissolved coffee mixture, then set a layer in a dish and repeat the same layer again, beat chill cream until thick add caster sugar to it with 1 tbsp dissolved coffee, mix it well, pour on top of the biscuits, leave it for 10 minutes then put to chill in the freezer for 2 hours, before serving, decorate with 1 cup of crushed praline.
Ingredients for praline
Sugar 1 cup heaped

Nutella cream hot shake

Ingredients:
1 cup hot milk
Cream 1 .2 cup
Nutella 4 tbsp
Vanilla essence 1.2 tsp
Almonds 2 tbsp
Method:
Put all in blender and blend.

Chicken fried rice

Ingredients
Oil ¼ cup
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Onion chopped 2 tbsp
Rice ½ kg boiled
Eggs 2 beaten
Frozen mixed vegetables 1 cup
Salt ½ tsp
White pepper ¼ tsp
Soya sauce 3 tbsp
Spring onion leaves chopped 1 cup
Chicken 1 breast, cut in tiny cubes
Method
Heat oil add chopped ginger garlic, fry for 2 minutes add onion, add 2 beaten eggs with chicken, fry for 5 minutes, add mixed vegetables with salt, pepper, vinegar, soya sauce, fold In rice, mix well, lastly add spring onion leaves, toss well and serve.

Chicken with chili

Ingredients
Boneless chicken ½ kg cut in julienne
Egg 1
Salt ½ tsp + ½ tsp
White pepper ½ tsp + ½ tsp
Corn flour 1tbsp + 1 tbsp
Chopped ginger 1 tbsp
Chipped garlic 1 tbsp
Onion 1 cut in cubes like shashlik
Capsicum 1 cut in cubes like shashlik
Spring onion 1 whole cut diagonally
Green chilies 3 cut in length wise
Oil ¼ cup
Soya sauce 2 tbsp
Vinegar 2 tbsp
Chili garlic sauce 1 tbsp heaped
Sugar 1 tsp
Chicken stock 2 cups
Button red chilies 6
Method
Marinate chicken with salt and white pepper ½ tsp each, egg and corn flour, keep aside. Heat oil add chopped ginger garlic with button red chilies, add chicken, fry for 10 minutes add salt, white pepper, sugar, chili garlic sauce, vinegar, soya sauce, add stock, when boiling add onion, capsicum, lastly thickens with corn flour paste, remove and fold in spring onion, serve with fried rice.

Machli ka khatta salan

Ingredients
Fish slices ½ kg
Oil ½ cup
Tamarind pulp ¼ cup
Ginger garlic paste 1 tbsp
Cumin roasted an crushed 1 ½ tsp
Coriander powder 1 ½ tsp heaped
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Coconut milk ½ cup
Method
Wash fish well, marinate with all the dry spices and tamarind pulp mix together, leave it for 15 minutes, heat ½ cup oil in a pan fry chopped onion until light golden, add fish to onions, fry for 5 minutes add 1 cup water, cover and cook till thick masala left, lastly add coriander leaves and green chilies.

Gosht ki tehari

Ingredients
Rice ½ kg
Mutton ½ kg (half boiled)
Oil ½ cup
Brown Onion ½ cup
Yogurt ½ cup
Salt 2 tsp heaped
Lemon 1
Ginger garlic paste 1 tbsp
Chili powder 1 ½ tsp
Turmeric ½ tsp
Cumin roasted and crushed 1 ½ tsp
Coriander roasted and crushed 2 tsp
Green chilies 6
Coriander leaves chopped ½ cup
Method
Heat oil in a pan add brown onion with all the dry seasonings, fry well add boiled muttons with yogurt, fry for 5 minutes add 2 cups water, when water boiling add soaked rice, cook for 10 minutes on fast flame, lastly add chopped hara masala, lemon juice and leave it on dum.

Cake rusk ceramal pudding

Ingredients for ceramal
Sugar ½ cup
Ingredients for pudding
Milk 4 cups
Eggs 6
Cake Rusk 125 gm
Sugar 8 tbsp
Vanilla essence ½ tsp heaped
Method
Put milk in a bowl soak cake Rusk for 10 minutes, put sugar in it, blend eggs and mix in the milk mixture with vanilla essence, dissolve sugar for ceramal until light golden, put in a pudding pan, leave it until set, pour pudding mixture over ceramal, bake on 180 degree C for 40 minutes, kept over pan of water. Serve chilled.

Apple muraba

Ingredients
Apples ½ kg
Sugar ½ kg
Water 2 cups
Blanched almonds sliced 1 tbsp
Green cardamom seeds 1 tsp
Saffron ¼ tsp
Method
Peel and core apples grate and soaked in lemon juice or salted water to avoid the discoloration make syrup with sugar and water add in grated apples, cook till apples tender and syrup thick, add cardamom seeds, almonds and saffron, fill bottles store at room temperature.

Mooli paratha

Ingredients for filling
White mooli grated 250 gm and boil for 5 minutes discard water
Salt 1 tsp
Chopped onion 1
White cumin whole 1 tsp
Crushed red pepper 1 tsp
Coriander 2 tbsp
Green chilies chopped 2
Mustard seeds ½ tsp
Oil 2 tbsp
Ghee for frying
Ingredients for dough
Flour 2 cups
Wheat flour 1 cup
Salt 1 tsp
Ghee /oil 2 tbsp
Water to make dough
Method for filling
Heat oil fry onion add cumin seeds, crushed red pepper, salt and boiled and grated mooli, fry well, mix with coriander seeds and green chilies.
Method for paratha
Mix both the flour with salt and oil, make into a dough with water, keep for 30 minutes, divide the dough, make into balls, roll out into 5 to 6 inches round, put 3 to 4 tbsp filling in center and fold the edge up over the filling pressing them together to seal the mixture, roll out again to make a circle, heat tawa, fry paratha adding ghee until light golden, serve immediately with any raita.

Maliday kay laddu

Ingredients
Wheat flour 500 gm
Ghee 1 cup heaped
Milk 2 – 2 ½ cups
Gur 200 gm
Almonds and pistachio 4 tbsp each
Flaked coconut ½ cup
Green cardamom grinded 1 tsp heaped
Nutmeg grinded ½ tsp
Mace grinded ½ tsp
Method
In large bowl mix flour, ghee knead with milk, form into a dough, make into muthias and deep fry. When cool chopperize keep aside. In a wok heat 2 tbsp ghee, add in 200 gm gur when gur melts add this to the chopperized mixture, mix well add almonds, pistachio, flaked coconut, green cardamom grinded, nutmeg grinded ½ tsp, mace grinded ½ tsp, make into laddus and serve.

Carrot achaar with oil

Ingredients
Carrots ½ kg sliced
Green chilies 10 slit into slices
Garlic paste 1 tbsp heaped
Coriander seeds crushed 2 tbsp
Coarse Chili powder 2 tbsp
Salt 1 ½ tsp heaped
Lemon salt ½ tsp
Oil 1 to 1 ½ cup
Crushed mustard seeds 1 tbsp
Method
Mix all the seasonings in oil add to it carrots and green chilies, use after 2 to 3 days

Aalu paratha

Ingredients for dough
Flour 2 cups
Wheat flour 1 cup
Salt 1 tsp
Ghee /oil 2 tbsp
Water to make dough
Ingredients for filling
Potatoes boiled and coarsely mashed 250 gm
Lemon juice 1 tbsp
White cumin whole 1 tsp
Chopped coriander 2 tbsp
Chopped green chilies 2
Mint leaves 1 tbsp chopped
Red chili crushed 1 tsp
Method
Boil and coarsely crush potatoes mix with all the ingredients Lemon juice 1 tbsp, White cumin whole 1 tsp, Chopped coriander 2 tbsp, Chopped green chilies 2, Mint leaves 1 tbsp chopped, Red chili crushed 1 tsp, keep aside.
Method for paratha
Mix both the flour with salt and oil, make into a dough with water, keep for 30 minutes, divide the dough, make into balls, roll out into 5 to 6 inches round, put 3 to 4 tbsp filling in center and fold the edge up over the filling pressing them together to seal the mixture, roll out again to make a circle, heat tawa, fry paratha adding ghee until light golden, serve immediately with any raita.