DHORA JI KAY KHATTY AALU

INGREDIENTS

Baby potatoes 1 kg peeled and boiled
Salt 1 tsp
Khatai powder 1 tsp
Roasted and crushed cumin 1 tsp
All spice ½ tsp
Chat masala 1 tsp
Tamarind pulp ½ cup
Sambal oleak 4 tbsp
Oil ½ cup
Curry leaves 20

METHOD
Peel and boil baby potatoes, heat oil add curry leaves, grinded Kashmiri chili paste, salt, khatai powder, cumin, chat masala, all spice, lemon juice, tamarind pulp, cook for 10 minutes and remove.

CHICKEN FAJITA PIZZA

INGREDIENTS FOR PIZZA DOUGH
Flour 2 ½ cup
Milk powder 1 tbsp
Egg 1
Salt ½ tsp
Caster sugar 1 tsp
Oil ¼ cup
Instant yeast 1 ½ tsp

METHOD FOR DOUGH
Mix everything in a bowl and knead with luke warm water into a smooth soft dough, leave to raise in a greased bowl, covered for 30 minutes.

INGREDIENTS FOR TOPPING:
Boneless Chicken (cut into strips) ½ kg
Capsicum (cut into strips) 1 pc
Onion (cut into strips) 1 medium size
Tomato (cut into strips) 2 pcs
Cooking Oil 4 tbsp
Water 3 cups
Corn Flour 2 tbsp
Garlic chopped 1 tbsp
Capsicum 1 chopped
Oregano 1 tsp
Cheddar cheese and Mozzarella 1 cup
Bake parlor chili garlic sauce 1 tbsp
Ketchup 1 tbsp
Bake Parlor Spaghetti, Bake parlor Masala Mixed Sachet (inside the packet)

METHOD:
Boil Bake Parlor Spaghetti in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbsp of oil and set aside. Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add bake parlor spice Mix sachet and fry for a minute. Mix corn flour in water and pour it in the pan while constantly mixing. Add capsicum, onion and cook for a minute.
Spread ketchup and chili garlic sauce on the dough. Spread the bake parlor spaghetti on the dough and top it with cheddar and mozzarella cheese, then bake on 190 degree C for 30 minutes.

Water Melon Chiller

INGREDIENTS
Water melon de-seeded and chopped 2 cup
Red Juice 4 to 6 tbsp
Lemon juice 2 tbsp
Condensed milk 4 tbsp
Crushed ice 1 cup

METHOD
Blend altogether and serve garnish with mint leaves.

Chicken Bhajias

INGREDIENTS

Chicken Mince (coarsely chopped) ½ kg
Onion 1 sliced
Coriander leaves 2 tbsp
Green Chilies 3 chopped
Mint 1 tbsp chopped
Egg 1
Salt ½ tsp
Crushed Red pepper 1 tsp
Coriander Crushed 1 tsp
Cumin Crushed 1 tsp
Rice Flour 2 tbsp
Gram Flour 1 cup
Baking powder ½ tsp

METHOD
Mix all together, make into a smooth batter, add chicken mince, mix well, and make into bhajias and deep fry.

CHUTNEY WALY KALY CHANNAY KI CHAT

INGREDIENTS
Black chick peas ½ kg
Soda by carbonate 1 tsp
Oil ½ cup
Onion 1 cup chopped

INGREDIENTS FOR CHUTNEY
Tamarind Pulp 1 cup
White cumin roasted and crushed 1 tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Chat Masala ½ tsp
Sugar 1 tbsp
Water ¼ cup
Chopped Green Chilies 4
Coriander leaves chopped 2 tbsp
Crushed Crackers as required

METHOD FOR CHUTNEY
Put all together in a sauce pan, cook for 10 minutes till thick.

METHOD FOR BLACK CHICK PEAS
Heat oil, add chopped onion, sauté for 5 minutes, add boiled black chick peas with chutney, and cook for 10 minutes. Garnish with chopped onion, coriander leaves, green chilies, 1 tomato chopped, chat masala and crushed crackers.

BASIN AUR BAINGAN K DAHI WARAY

INGREDIENTS
Brinjal 2 cut into rounds
Salt 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Cumin roasted and grinded 1 tsp

METHOD
Marinate brinjal slices with all above for 30 minutes.

INGREDIENTS FOR BATTER
Gram flour 1 cup
Salt ½ tsp
Cumin crushed ½ tsp
Chili powder ½ tsp
Turmeric Pinch
METHOD
Make batter beat well, dip marinated brinjal batter and deep fry in fry pan, cool and soak in water for 5 minutes.
FOR TOPPING
Yogurt 1 kg
Salt ½ tsp
Crushed red pepper ½ tsp
Chat Masala ½ tsp

INGREDIENTS FOR BAGHAR
Oil ¼ cup
Curry leaves 20
Red chilies 6 to 8
White cumin seeds 1 tsp

METHOD
Sieve yogurt in muslin cloth, add in salt, crushed red pepper, cumin, spread 1 cup yogurt in a dish, put fried brinjal, top with yogurt, lastly give baghar, serve garnish with chat masala.

MEETHI CHUTNEY

INGREDIENTS:
Jaggery ½ cup
Water 1 cup
Salt ½ tsp
Crushed red pepper 1 tsp
Cumin (roasted and crushed) 1 tsp
Sont 1 tsp
Tamarind pulp 1 cup
METHOD:
Put all together in a saucepan and cook until thick.

Manda Patti

INGREDIENTS:
Plain Flour 1 kg
Salt As per taste
Water As Required While Kneading
Oil 7 tablespoons

METHOD:
Mix flour with salt and knead it. Now make small balls of it, flatten them with the help of rolling pin and dip oil or ghee and make layers after putting one puri after another. Leave it for some time. Now again flatten it with the help of a rolling pin and fry them and open them and later cut them.

QEEMAY K SAMOSAY

Ingredients:
Chicken Mince ½ kg
Ginger Paste 1 teaspoon
Garlic Paste 1 teaspoon
Green Chilies 5-6
Black Pepper ½ teaspoon
Salt As per taste
Tikka Masala Powder 1 teaspoon
Garam Masala Powder ½ teaspoon
Chopped Onion 1 Large
Fresh Coriander As per taste
Fresh Mint As per taste
Oil 1 tablespoon
All-purpose Manda Patti for Samosa Filling

METHOD:
Boil mince chicken by adding ginger paste, garlic paste, green chilies and salt. Once boiled, set aside and let it cool. In a pan, sauté chopped onions for a few minutes. Then add boiled mince, tikka masala, black pepper and garam masala powder. In the end, sprinkle coriander and mint.
Use the all-purpose patti to make the samosas.

ALOO K SAMOSAY

INGREDIENTS:
Fried Channa Dal 100 grams
Fried Moong Dal 100 grams
Roasted Peanuts 30 grams
Green Chilies 5-6
Boiled Potato 1 Large
Chopped Onion 1 Medium
Chaat Masala 1 teaspoon
Lemon Juice 1 tablespoon
Fresh Coriander As per taste
Fresh Mint As per taste

METHOD:
Mix all the ingredients for filling. Use the all-purpose patti to make the samosas.

CHICKEN FAJITA OMELETTE

INGREDIENTS:
Chicken Breast (pieces) 1
Chopped Onions 2
Chopped Capsicums 2 tbsp
Mushroom Slices 2
Chopped Tomatoes 2
Salt ½ tsp
Crushed Red Chilies ½ tsp
Eggs 3
Salsa (for serving) 2 tbsp
Sour Cream 2 tbsp
METHOD:
First beat 3 eggs properly.
Now add ½ tsp salt, ½ crushed red chilies and 2 tbsp sour cream.
Now in a frying pan, heat 3 tbsp oil and add beaten eggs in it and let it cook from one side.
Now spread 2 chopped onions, 2 tbsp crushed capsicums, 2 mushroom slices, 2 chopped tomatoes, 2 tbsp shredded cheddar cheese on it. Now fold it and serve it with the toasts.

NUTELLA SUNFLOWER BREAD

INGREDIENTS:
Flour 3 cups
Sugar 3 Tbsp
Instant Yeast 2 tsp
Salt 1/2 tsp
Butter 3 Tbsp melted
Milk 1/4 cup
Egg 1
Powdered milk 2 Tbsp
Warm water as required to make dough
Nutella as required

Honey Saffron Glaze:
Sugar 1/4 cup
Water 1/8 cup
Honey 1 tsp
Saffron a pinch

METHOD:
Knead soft dough and let it rise for about 1 1/2 hours. Punch down and then divide the dough into two equal balls. Roll one ball into a circle of about 1/4 " thickness. Spread with Nutella leaving about 1/2 an inch around the edges. Put water on the edge and cover with the second rolled out dough of the same size and thickness as the first one. Now with the help of a pie cutter or a pizza cutter put 8 cuts along the outer margin in such a way that the inner circle of dough in intact. Now put a diagonal cut in each previously cut part and pass the tip through the cut potion and spread slightly. Repeat this process with all the cuts. Next put longitudinal cuts near the intact circle and open slightly. Let it stand for about 15 minutes until slightly risen. Apply egg wash and bake in a pre heated oven at 180 c until golden. Take out from the oven and immediately apply already prepared cooled Honey saffron glaze. To prepare he honey saffron glaze cook sugar, water, honey and saffron together until slightly thickened.

CHICKEN BREAD MUFFINS

INGREDIENTS:

Flour 2 1/2 cups
Baking Powder 2 tsp
Baking Soda 1/2 tsp
Salt 1 tsp
Black Pepper Powder 1 tsp
Butter 4 Tbsp melted
Eggs 2 lightly beaten
Cheddar cheese 1/2 cup grated
Butter Milk 3/4 cup
Sweet Corn Cream Style 1 can
Boiled and Shredded chicken 1/2 cup
Cheddar Cheese extra for topping
Paprika Powder for sprinkling

METHOD:
Pre-heat oven at 180C. Grease a cup cake tray with oil. Make butter milk by adding 1- ½ tbsp of white vinegar to 3/4 cup of warm milk. Stir together flour, baking powder, baking soda, salt and black pepper together. Add Cheddar cheese, shredded chicken, butter milk, eggs, sweet corn and melted butter to the flour mixture and mix well. Don’t over mix otherwise the mixture formed will be lumpy. Divide this mixture between cups in the cupcake tray. Sprinkle with extra cheddar cheese and paprika powder. Bake for about 20-25 minutes or until risen and golden.

CATERPILLAR BREAD

INGREDIENTS:

For the dough:
Flour 3 cups
Milk 3/4 cup warm
Powdered milk 2 Tbsp
Egg 1
Sugar 2 Tbsp
Oil 2 Tbsp
Butter 4 Tbsp melted
Instant Yeast 2 tsp
Salt 1 tsp
Warm water as required to make dough
Sesame Seeds for sprinkling
Egg wash
Sliced Black Olives for decoration

Filling:
Chicken Mince 250 gms
Onion 1 small finely chopped
Capsicum 1 finely chopped
Sweet corn 2-3 Tbsp
Tomato paste 3-4 Tbsp
Crushed red chillies 1 tsp
Turmeric 1/4 tsp
Salt 3/4 tsp
Green Chillies 1-2 finely chopped
Yogurt 2 Tbsp
Ginger garlic paste 2 tsp
Oil 2 Tbsp
Coriander leaves 2 Tbsp
Lemon Juice 1 tsp

Method:
-Knead soft dough,, cover and keep it aside until double in size.
-Punch down and divide the dough into four equal balls.
-Roll each ball into a rectangular/ oval shape about quarter inch thickness.
-Add filling on one side of the long side of the rolled dough.
-Fold the dough over the filling to enclose it.

Fry khaosay

Ingredients
Undercut thinly sliced 400 gm
Soya sauce 3 tbsp
Vinegar 1 tbsp
Black pepper 1 tsp
Garlic paste 1 tsp
Salt 1-½ tsp
Water 2 cups
Tomato puree 2 tbsp
Crushed red pepper 1 tsp heaped
Onion 1 sliced
Carrot 1 cut into julienne
Cabbage 1 cup sliced
Capsicum 1 sliced
Bake parlor boiled Spaghetti 3 cups
Samosa strips fried 6
Bake parlor tomato ketchup 3 tbsp
Bake parlor chili garlic 3 tbsp
Mixed masala 1 sachet
Method
Boil 400 g thinly sliced undercut and add 3 tbsp soya sauce, 1 tbsp vinegar, 1- ½ tsp salt, 1 tsp black pepper, 1 tsp garlic paste in 1 cup water until the meat is tender and the water is evaporated.
Heat oil in a pan and add 1 onion and fry until golden brown and remove from pan.

CHICKEN CHOWMIN

INGREDIENTS
Chicken Boneless (cut into strips) 300 g
Cabbage (cut into strips) 1 cup
Carrot (cut into slices) 1 small
Spring onion (cut into strips) 1 pcs
Cooking oil 5 tbsp
Garlic (chopped) 1 tbsp
Ginger (sliced) 2 tbsp
Salt 1 tbsp
Bake parlor spaghetti and bake parlor sachet (inside the pack)
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta. Mix well and set aside.
In a pan, add remaining oil and heat to medium hot. Add garlic and ginger and fry for a minute.
Add chicken and fry for 2 minutes. Add all the vegetables and Masala sachet. Cook for a minute. Add pasta and fold serve hot.

Ghaowla

Ingredients for pan cake
Milk 1 cup
Eggs 2
Flour 1 cup
Sugar 4 tbsp
Baking powder ½ tsp
Pinch of yellow color
Ingredients for filling
Almonds and pistachio chopped 1 cup
Desiccated coconut ½ cup
Elachi powder ½ tsp
Poppy seeds 1 tbsp
Balai 2 tbsp
Method for filling
Mix altogether and keep aside.
Method for ghaowla
In a bowl add altogether Milk 1 cup , Eggs 2, Flour 1 cup, Sugar 4 tbsp, Baking powder ½ tsp, pinch of yellow color mix well, keep aside for 45 minutes, heat non stick fry pan, put 1 laddel full of batter, spread properly adding in 1 tsp oil or ghee on the corners, turn and cook the other side, remove, fill with filling, roll and serve.

Chocolate chips blondies

Ingredients
Brown sugar 1 ½ cup
Butter 4 ounces melted
Eggs 2 lightly beaten
Vanilla 1 tsp
Flour 1 ½ cup
Chocolate chips 1 cup
Method
In a large bowl beat brown sugar, butter, eggs and vanilla until just blended, combine the flour, baking powder and salt, add to brown sugar mixture, stir in chocolate chips, spread into a well greased 13*9 inches baking pan, bake for 20 minutes, remove, cool on wire rack and cut into bars.

BAR B QUE MACRONI

INGREDIENTS
Chicken Boneless (cut in cubes) 300 g
Garlic (chopped) 2 tbsp
Ginger (chopped) 2 tbsp
Onion (chopped) 1 large size
Cooking oil 4 tbsp
Maida 2 tbsp
Water 3 cups
Bake Parlor Macaroni 1 packet
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Let aside.
Heat oil in a pan add onion and garlic together and fry until brown. Add chicken and fry for 2 minutes. Add flour and cook for further 2 minutes. Now add Bake Parlor spice mix sachet and fry for one more minute. Now add water along with ginger and bring it to a boil.
Cover the lid and cook on low temperature for 15 minutes. Remove from the stove. Fold Bake Parlor macaroni and toss it well. Serve hot.

Handi tikya kabab

Ingredients
Mince ½ kg
Onion 1
Green chilies 4
Ginger garlic 1 tbsp
Coriander leaves 2 tbsp
Chapli kabab masala 1 packet
Egg 1
Bread slice 1
Ingredients for masala
Oil ½ cup
Onion 1 blended
Tomatoes 2 blended
Ginger garlic 2 tsp
Yogurt ½ cup
Chili powder 1 tsp
Salt 1 tsp
Allspice ½ tsp
Method for kabab
Put mince with chapli kabab masala, egg, bread, onion, ginger garlic, green chili and coriander leaves in a chopper and grind well, make flat tikkis and keep aside.
For masala
Heat oil in a handi add blended masala of onion and tomato with ginger garlic paste, salt, chili powder, allspice, yogurt, fry well add kababs, leave it on dum for 15 minutes, serve garnished with chopped coriander leaves.

China grass

Ingredients
Milk 1 kg
China grass powder 1 ½ tsp
Vanilla essence ½ tsp
Pink color few drops
Sugar ¾ cup
Almonds and pistachio chopped 2 tbsp
Method
Soak china grass powder in 1 cup water, cook until dissolved, mix in milk, cook for 10 minutes with sugar add dissolved china grass, remove in a bowl, beat well, top with badam pista, color essence, leave to set until firm. Serve chilled.

Chat pati fried chicken

Ingredients
Chicken 1 kg 12 pieces
Water 1 cup
Chili powder 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Ginger garlic 1 tsp
Yogurt 4 tbsp
Ingredients for batter
Gram flour ½ cup
Salt ½ tsp
Crushed red pepper ½ tsp
Baking soda ¼ tsp
Chat masala ½ tsp
Eggs 2 to 3 beaten
Water as required to make batter
Method
Boil chicken with water, chili powder, salt, ginger garlic, lemon juice, crushed cumin till chicken tender and water dries. Remove, cool chicken, dip in batter and deep fry.
Method for batter
Mix eggs, gram flour, seasonings, mix in water into a medium batter. Dip chicken in batter and deep fry.

Shanwari karhai

Ingredients
Chicken 1 kg 20 pieces
Oil 1 ½ cup
Tomato ½ kg whole
Karhai gosht masala 3 tbsp heaped
Chopped coriander leaves 2 tbsp
Green chilies chopped 6
Ginger garlic paste 1 tbsp heaped
Ginger sliced 2 tbsp
Method
Heat oil fry chicken for 10 minutes on high flame, remove chicken pieces and also remove 1 cup oil, add whole tomatoes to chicken, ginger garlic paste, cover and leave it for 10 minutes. Open lid remove the peel of the tomatoes and add in the fried chicken with karhai gosht masala, cover and cook for 10 to 15 minutes, lastly add ginger sliced, green chilies and coriander leaves.

Khara masaly ka keema

Ingredients
Mince ½ kg (coarsely crushed)
Onion 250 gm coarsely sliced
Crushed garlic 1 tbsp
Ginger julienne 2 tbsp
Whole button red chilies 10
Salt 1 tsp
Mix whole spices 1 tbsp
White cumin 1 tsp
Oil ½ cup
Yogurt ¾ cup
Allspice ½ tsp
Coriander leaves 2 tbsp
Green chilies 2
Method
In a pan add coarsely chopped onion, ginger garlic, button red chilies, mince, salt, whole spices, white cumin and oil, cover and cook till half done then add whipped curd again cover and leave it till done and oil comes on top, lastly add allspice, coriander and green chilies.

Fried bread dahi wadas

Ingredients
Bread slices 8 cut in rounds and deep fried
Yogurt 750 gm whipped
Milk ¼ cup
Salt ½ tsp
Garlic paste ½ tsp
White cumin roasted and crushed 1 tsp
Chat masala 1 tsp
Crushed red pepper 1 tsp
Ingredients for baghar
Oil 3 tbsp
Button red chilies 4 to 6
Crushed garlic ½ tsp
White cumin ½ tsp whole
Chopped coriander and green chilies to garnish
Method
Cut bread slices in round with cookie cutter, deep fry, soak in water for 10 minutes, press well to remove water then arrange in platter, beat yogurt with milk add in salt, garlic paste, white cumin roasted and crushed, pour this over the soaked bread, sprinkle top with chat masala on each fried bread circle, top with crushed red pepper, give baghar, serve garnished with chopped coriander and green chilies.

Beat root chatni

Ingredients
Beat root boiled ½ kg
Vinegar ½ cup
Chili powder 1 tsp
Mustard powder 1 tsp
Ingredients for baghar
Oil ¼ cup
Mustard seeds ½ tsp
Curry leaves 15 to 20
Sugar as required
Method
Boil beat roots with ¼ tsp salt, 1 tsp sugar till tender, peel and grate beat root, now measure beat roots in cup, if beat root 2 cups add 2 cups sugar soak the sugar and beat root in ½ cup vinegar, leave it for 2 hours then boil till medium thick, add chili powder, mustard powder, mix into a paste with 1 tbsp water. Heat ¼ cup oil for baghar add mustard seeds and curry leaves, add to the chatni, mix well and cool and bottled, preserve in fridge.

Korma pulao

Ingredients
Rice ½ kg soak for 30 minutes
Chicken 1 kg 12 pieces
Oil ¾ cup
Onion 4 (2 grinded and 2 sliced)
Yogurt 1 cup
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Cloves 12
Green cardamom seeds 1 tsp
Ginger garlic paste 1 tbsp
Chili powder 1 tsp heaped
All spice 1 tsp
Milk ¼ cup
Kewra water 1 tsp
Saffron ¼ tsp
Method
Heat oil fry sliced onion till light golden add whole spices and nutmeg, add chicken, salt, beaten yogurt, cover and cook for 15 minutes, mix in ground onion, ginger garlic paste, chili powder, all spice, fry well add 2 cups water cover and cook till chicken tender, add in the soaked rice with another 2 cups of water, cover and cook till rice done, lastly add milk-kewra-saffron mixture, leave it for another 5 minutes, mix well and serve.

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