Roat

Ingredients
Butter 8 ounces
Ghee 4 ounces
Caster sugar 16 ounces
Eggs 6
Semolina 16 ounces
Flour 4 ounces
Baking powder 1 ½ tsp
Milk ½ cup
Green cardamom grinded 1 tsp heaped
Saffron essence ½ tsp
Almonds and pistachio sliced ½ cup
Poppy seeds 2 tbsp for topping
Method
Beat butter and ghee with sugar, gradually adding eggs one by one then add in flour and milk beginning with the dry flour and ending with dry flour, add in cardamom powder, mix and keep aside. Sprinkle top with almonds and pistachio, sprinkle with poppy seeds, bake in a greased pan in a preheated oven for 40 to 45 minutes, cool cut into squares.

Limelight Mousse Cake

Ingredients for sponge
Eggs 4
Sugar 4 ounce
Baking powder 1 tsp
Ingredients for filling
Milk ¼ cup
Eggs 2 separated
Flour 1 tsp heaped
Caster sugar 3 ounce
Lemon juice 3 tbsp
Gelatin powder 1 tbsp
Vanilla essence 1 tsp
Water ¼ cup
Fresh cream whipped 8 ounce + 4 ounce
Method for sponge
Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour and baking powder very gradually, bake in two 8 inches pan for 20 minutes.
Method for filling
In a saucepan cook together milk, egg yolks, flour and sugar, cook stirring till thick, cool. Dissolve gelatin with water and lemon juice, add to the custard, mix well. Beat egg white stiff, beat cream thick, fold cream to the cooled custard, also fold in the egg white.
To assemble
Spread 1 cake on base of 8 inch spring foam pan, pour half filling, top with cake, put in the freezer for 30 minutes, remove, pour the remaining filling. Put to freeze till firm and set. Decorate top with swirls of fresh cream and lemon slices.

Malai kabab

Ingredients
Undercut long pasanday ½ kg
Ginger garlic paste 1 tsp
Ripe papaya grinded 1 tbsp heaped
Green chilies 1 tsp grinded
Coriander leaves 2 tbsp grinded
Mint leaves 12 grinded
Salt 1 tsp
Malai ½ cup
Eggs 2 separated
Wheat flour as required to roll kababs
Oil for frying
Method
Grind together green chilies, coriander and mint, marinate beef with ginger garlic, grinded green paste, rip papaya, salt and malai for 1 hour, put the kababs on wooden skewers, press firmly around the skewers to give shape of long kabab. Roll in wheat flour, dip in stiffly beaten eggs, and shallow fry in oil for 10 minutes on low flame.

Chicken Bukhara masala

Ingredients
Chicken boneless ½ kg cubes
National tandori masala 1 packet
Egg 1
Lemon juice 1 tbsp
Corn flour 1 tbsp
Method
Marinate ½ kg chicken with 4 tbsp national tandori masala, lemon juice, 1 egg. 1 tbsp corn flour and deep fry, keep aside.
Ingredients for masala
Oil ¼ cup
Onion chopped 2 tbsp
Tomatoes 1 chopped
Cashew nuts grinded 8
Turmeric ¼ tsp
Chili powder 1 tsp
Salt ½ tsp
All spice ¼ tsp
Kasori methi 1 tsp
Coriander leaves chopped 2 tbsp
Method
Heat oil add chopped onion 2 tbsp, fry light golden add 1 chopped tomato with ¼ tsp turmeric, ½ tsp chili powder, ½ tsp salt. ¼ tsp all spice, add ½ cup water and fry well then add grinded cashew nut paste with fried chicken pieces, garnish with coriander leaves and fried whole cashew nuts.

Lagani chicken

Ingredients
Chicken 1 kg 8 pieces
Yogurt 1 cup
All spice 1 tsp
Chili powder 2 tsp
Salt 1 ½ tsp leveled
Ginger garlic 1 tbsp
Almonds blanched and grinded 1 tbsp
Sesame seeds 1 tsp
Poppy seeds 1 tsp
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Method
Grind together sesame seeds, poppy seeds, coriander seeds and cumin seeds finely, beat yogurt add in the grinded paste with salt, chili powder, ginger garlic paste, grinded almonds and all spice, mix well, marinate chicken in this for few hours, heat oil in a lagan, pan fry chicken for 5 minutes, add the marinade with ½ cup water, cover and cook till tender. Serve garnished with coriander leaves.

Siwayon ki kheer

Ingredients
Milk 1 liter
Sago dana 2 tbsp soaked for 30 minutes
Vermicelli ½ cup
Sugar ½ cup
Powdered milk ½ cup
Kewra water 1 tsp
Desiccated coconut 2 tbsp
Almonds and pistachio sliced 2 tbsp
Method
Boil milk mixed with powdered milk add soaked sago dana, cook for 10 minutes add crushed siwayan, cook till thick, lastly add desiccated coconut, Kewra water, remove in a serving bowl, serve garnished with almonds and pistachio.

Chocolate hazelnut and ceramal cheese cake

Ingredients for base
Digestive biscuit 200 gm
Butter 100 gm melted
Ingredients for cheese cake filling
Cream cheese 200 gm
Whipped cream 300 gm
Caster sugar 4 tbsp
Butter scotch essence 1 tsp
Gelatin 2 tbsp
Nuttela ½ cup
Ceramal sauce ½ cup
Ingredients for ceramal sauce
Brown sugar ½ cup
Butter 2 ounces
Cream ½ packet
Method
Cook altogether till thick.
Method
Make base with biscuits, chill until firm.
For filling
Dissolve gelatin, beat cream cheese with caster sugar, nuttela add butter scotch essence, fold in whipped cream, gelatin and ceramal sauce 3tbsp , put to set until done, remove, spread with remaining ceramal sauce, put to set decorate with piped cream.

Apricot biscuit delight

Ingredients
Biscuits broken into small pieces 2 cups
Apricots soaked for 2 hours 200 gm
Fresh cream 2 packets
Almonds toasted 3 tbsp
Ingredients for custard
Milk 4 cups
Sugar 8 tbsp
Vanilla custard powder heaped 3 tbsp
Condensed milk 4 tbsp
Bake Parlor colored vermicelli 100 gm 1 packet
Method
Soak 200 gm apricot for 2 hours, remove seeds and cook for 15 minutes in ¼ cup water till soft, keep aside, make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits drizzle, 4 tbsp condensed milk, a layer of prepared vanilla custard then cooked apricots, spread with 2 packets of fresh cream, garnish with 3 tbsp toasted almonds, serve chilled.

Chutney roast chicken

Ingredients
Chicken 1 kg whole give cuts
Oil ½ cup
Onion 1 raw grinded
Ginger garlic paste 1 tbsp
Whole red chili 6
Whole green chilies 4 big ones
Yogurt 1 cup
Salt 1 tsp
Chili powder ½ tsp
Coriander powder 1 tsp
Crushed black pepper ½ tsp
Cashew nut grinded 8
Green cardamom grinded ½ tsp
Cream 4 tbsp
Ingredients for chatni
Coriander leaves 1 cup
Mint ½ cup
Green chilies 8
Ginger garlic 1 tsp
Salt 1 tsp
Lemon juice ¼ cup
Method for chatni
Blend altogether.
Method
Wash chicken, give cuts, marinate with prepared chatni. Put in a pan to cook without oil or water on very low flame for 15 minutes. In another pan heat oil add blended onion with ginger garlic paste, whole red chilies, whole green chilies, yogurt, salt, chili powder, coriander powder, black pepper, fry well. Add cashew nut paste, green cardamom powder and the cooked chicken. Cook in this gravy for 15 minutes. Remove in a platter. Serve with fries. Drizzle with fresh cream.

Achari hara Keema

Ingredients
Mince ½ kg
Onion finely chopped 1 cup
Tomato blended 2
Roasted cumin crushed 1 tsp
Roasted coriander crushed 1 tsp
All spice powder 1 tsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Oil ½ cup
Ingredients for hara masala
Green chilies 10
Coriander 4 tbsp
Ginger 2 inch piece
Garlic 6 cloves
Yogurt 2 tbsp
Mango Pickle 2 tbsp
Method
Marinate ½ kg mince with grinded hara masala for 30 minutes. Heat ½ cup oil fry 1 cup chopped onion till transparent, add marinated mince with 1 ½ tsp salt, ¼ tsp turmeric and 2 blended tomatoes, cover and cook for 10 minutes then add 1 tsp cumin crushed, 1 tsp coriander crushed, 1 tsp all spice powder, 2 tbsp yogurt and fry well when done add 2 tbsp mango pickle mix well, serve garnish with 1 tsp coriander and 10 green chilies.

Meda Wada

Ingredients
White lentil 250 gm soak for 2 hours
Onion 1 finely chopped
Green chilies 6 finely chopped
Ginger 1 tbsp finely chopped
Curry leaves chopped 10 to 12
Salt 1 tsp leveled
Black pepper ½ tsp crushed
White cumin roasted and crushed ½ tsp
Method
Grind soaked white lentil in chopper dry finely and beat mixture well with a spoon, add in chopperize onion, green chilies, ginger, curry leaves, mix very well and keep it in the freezer for hour, add salt and soda just before frying. Deep fry till golden, serve with chatni and sanbar.

Bihari chicken boti biryani

Ingredients
Chicken 1 kg 20 pieces
Boiled rice 750 gm with salt 1 tbsp
Brown onion ½ cup
Oil 1 cup
Green chilies 6
Aalu Bukhara 15
Yogurt 1 ½ cup
Raw papaya 1 tbsp heaped
Mint half bunch
Ginger garlic 2 tbsp
Chili powder 3 tsp heaped
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Green cardamom grinded ¼ tsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Method
Marinate chicken with all the given ingredients except rice. Leave it for 2 hours. Put in a pan top with boiled rice and half cup water. Leave it to cook on high flame for 10 minutes. Lower flame and cook for 30 minutes until done. Mix and serve. Give dum of coal.

Special chinoti kheer

Ingredients
Milk 1 ½ kg
Rice ½ cup (soaked for 4 hours)
Khoya ½ cup
Vanilla Custard powder 1 tsp
Green cardamom grinded 1 tsp
Sugar ¾ cup
Kewra water 1 tsp
Almonds and pistachio sliced 2 tbsp each
Silver waraq 2
Method
Boil milk add soaked crushed rice, cook stirring for 15 minutes till rice tender add khoya and sugar, keep stirring add custard powder mixed into a paste with ¼ cup milk, cook till kheer thick, lastly add green cardamom powder, Kewra water remove, set in a dish sprinkle with pistachio and almonds slice, garnish with waraq.

Chinoti kunna gosht

Ingredients:
Mutton 1 kg
Chilie powder 3 tsp
Turmeric powder ¼ tsp
Coriander powder 2 tsp
Salt 2 tsp
Onion 1 large sliced
Ginger garlic paste 1 tbs
Black cumin 1 tsp crushed
Ghee 1 cup
Wheat flour ½ cup
Water ½ cup
Method:
In a handi put ginger garlic mixed with half cup of water, ghee, mutton, chilies powder, salt, coriander powder turmeric sliced onion and cook covered for 30 min then fry well add 3 cups water for meat to get tender when meat tender add flour paste stirring well lastly add crushed black cumin cook for 15 min on low flame till ghee comes on tops. Serve with nan.

Chinoti pulao

Ingredients
Mutton 1 kg
Rice 1 kg
Oil 1 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder ½ tbsp
Green chilies 15
Tomatoes 2
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 10
Method
in a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

Schezwan chow mein

Ingredients
Egg noodles 1 packet
Chicken thinly sliced 1 cup
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Soya sauce 2 tbsp + 1 tbsp
Egg ½ beaten
1 tsp corn flour
Cabbage thinly sliced 2 cups
Onion 1 sliced
Carrots 2 cut into julliens
Green chilies 6 sliced diagnoly
Chili sauce 1 tbsp
Garlic chopped 1 tbsp
Ketchup 2 tbsp
Green onions leaves ½ cup sliced diagnoly
Oil ¼ cup
Method
Boil egg noodles with 2 tbsp oil for just 3 minutes, drain and keep aside, marinate thinly sliced chicken with salt and white pepper ½ tsp each, 1 tbsp soya sauce, ½ beaten egg and 1 tsp corn flour, heat oil add 1 tbsp chopped garlic, slightly fry add in the marinated chicken, cook for 5 minutes then add all the sliced vegetables with 2 tbsp soya sauce, chili sauce, reaming salt and white pepper, toss in the boiled noodles, mix all well. Serve garnish with green onion sliced.

Crispy chili beef

(serves 6)
Ingredients
Undercut thinly sliced ½ kg
Salt ½ tsp
White pepper ½ tsp
Egg 1
Corn flour 2 tbsp
Sesame seeds 2 tsp heaped
Chili oil 2 tbsp
Oil ¼ cup
Crushed garlic 1 tbsp
Chili garlic sauce 2 tbsp
Wooster shier sauce 1 tbsp
Oyster sauce 2 tbsp
Spring onion 3 sliced into 1 inch pieces
Green chilies 6 thinly sliced length wise
Ingredients for batter
Flour ¼ cup
Corn flour 2 tbsp
Baking powder ½ tsp
Egg 1
Oil 2 tbsp
Chilled water to make batter
Method
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 egg, 2 tbsp corn flour, 2 tsp sesame seeds, 2 tbsp chili oil, and prepared batter, mix well, deep fry for 10 minutes till crisp and brown.
Method for batter
In a bowl mix together ¼ cup Flour, 2 tbsp Corn flour, ½ tsp Baking powder, 1Egg, 2 tbsp Oil, and Chilled water and make into a medium consistency batter.
Method for gravy
Heat ¼ cup oil add 1 tbsp crushed garlic, fry till light golden, add in the fried beef with 3 sliced spring onion, 6 green chilies sliced and 2 tbsp oyster sauce, 1 tbsp Wooster sauce, 2 tbsp chili garlic sauce, toss well and remove.

Hot and sour soup

Ingredients
Chciekn 1 breast thinly sliced
Prawns 6 to 8 chopped
Stock 6 cups
Bean sprouts ½ cup
Bean curd 1 cut into tiny cubes
Cabbage finely sliced 4 tbsp
Carrots finely chopped 3 tbsp
Coriander laves 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Salt 1 tsp
Sugar 1 tsphaepd
Ketchup ½ cup
White vinegar ½ cup
Egg 1
Method
Marinate chicken and prawns with salt, white pepper, and corn flour 1 tsp, boil stock add in marinated chiken and prawns with salt, white pepper ½ tsp and chopped vegatables cook for 10 minutes then add soya sauce, chili sauce, ketchup and vinegar, thicken soup with corn flour paste, lastly add beaten egg, remove add lastly add coriander leaves.

Macaroni Croquettes

Ingredients:
Chicken Breast (cubes) 300 gm
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili Sliced 3-4
Carrot Sliced 1 medium
Spring Onion Sliced 3 pcs
Oil ½ cup
Onion Chopped 1 Medium
Bread Slice 2 pcs
Bake Parlor Pasta Vermicelli and Bake Parlor Sachet
Method:
• Boil Vermicelli in salted Boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta and mix. Set aside.
• In a pan, add in 5 tbsp oil. Add ginger garlic and onion and fry for 2 minutes on a medium heat. Add chicken and Masala Mix sachet. Fry for a minute, add 2 cups of water, bring it to a boil and cook on a high heat till all the ingredients dries up. Remove and cool.
• In a chopper, add bread slice, cooked chicken, carrot, green chilies, and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
• Make croquettes. Heat oil in a pan and fry them. Remove and serve hot.

Rajhistani beef with chilli

Ingredients
Undercut ½ kg thinly sliced
Oil ½ cup
Ginger garlic 2 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Tomato puree 2 tbsp
Hoisen sauce 2 tbsp
Yogurt 4 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Ginger julienne 1 tbsp
Green chilies 6 cut into fine julienne
Capsicum 1 julienne
Method
Heat oil add ginger garlic paste with undercut julienne, fry for 5 minute. Add all the dry seasonings with tomato puree, yogurt and Hoisen sauce. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. Toss well and serve with rice.

Blender cup cake with chocolate genache

Ingredients
Flour 1 cup
Coco powder ½ cup
Sugar 1 cup
Baking soda ½ tsp
Salt ¼ tsp
Hot water ¾ cup
Oil ½ cup
Egg 1
Vanilla 1 tsp
Method
Put altogether in a blender and blend for 2 minutes, put in a cup cake tray with liners, bake on 190 degrees for 15 minutes.
Ingredients for chocolate genache
Cream ¾ cup
Chocolate grated 8 ounces
Butter 1 tbsp
Method
Scald cream in a sauce pan add grated chocolate and butter, do not stir for 10 minutes, mix until chocolate melts, cool and use over cup cake.

Fire crackers shrimps

Ingredients
Shrimps ½ kg
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Egg 1
Corn flour 4 tbsp
Flour 1 tbsp
Baking powder ½ tsp
Soya sauce 1 tbsp
Method for shrimps
Mix altogether in a bowl and deep fry shrimps until golden brown. Keep aside.
Fire cracker sauce
Sweet chili sauce 4 tbsp
Chili garlic sauce 4 tbsp
Chili paste 2 tbsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Oil ¼ cup
Garlic 1 tbsp chopped
Spring onion chopped 1
Red capsicum finely chopped 2 tbsp
Method for sauce
Heat oil fry garlic till light golden add in all the sauces with fried shrimps balls, toss well in gravy. Serve garnish with spring onion chopped and chopped red capsicum. Serve on a bed of thin rice stick noodles.

Shahjahani korma

Ingredients
Chicken 1 kg 12 pieces
Ghee 1 cup
Yogurt 1 ½ cup
Salt 1 ½ tsp
Chili powder 3 tsp
Turmeric ¼ tsp
Almonds 20 blanched and grinded
Brown onion grinded ½ cup
Whole spices mixed 1 tbsp
Coriander powder 2 tsp
Ginger garlic paste 2 tsp leveled
Ginger julienne 1 tbsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Kewra water 1 tbsp
Allspice ½ tsp
Method
Heat ghee, add mixed whole spices with salt, chili powder, coriander powder, yogurt and chicken, fry well add 1 cup water, cover and cook till half done. Then add brown onion, grinded almonds, ginger sliced, nutmeg and mace powder with ½ cup water, cover and cook till done, lastly add allspice.

Chelo kabab with saffron rice

Ingredients for kabab
Beef mince ½ kg
Onion 1 raw grinded
Salt 1 tsp
Ginger 1 tbsp heaped
Black pepper 1 tsp
Allspice 1 tsp
Baking powder ¼ tsp
Baby tomatoes 12
Small baby onion 12
Butter 2 ounces
Ingredients for saffron rice
Sela rice 250 gm soaked for 1 hour
Black cumin seeds ½ tsp
Cloves 6
Green cardamom 4
Zarda color ¼ tsp
Salt 1 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Butter 2 tbsp
Method for kabab
Chopperize together mince, raw onion grinded, salt, ginger, allspice, black pepper and baking powder until smooth, make into small oval kababs and pan fry then give dum of coal. Slightly roast on a grill pan tomatoes and onion, serve with chelo kabab and saffron rice.
Method for rice
Boil rice with yellow color, whole spices and salt, drain. Put in a pan with butter, saffron and Kewra, leave it on dum for 10 minutes, serve with chelo kabab.

Rabbri kheer

Ingredients
Milk 2 kg boiled for 30 minutes on low flame
Rice ½ cup soaked for 2 hours and crushed
Sugar 2 tbsp
Condensed milk ½ tin
Arq-e-gulaab 1 tbsp
Green cardamom powder 1 tsp
Rabbri 250 gm
Pistachio sliced 2 tbsp
Silver waraq for garnish
Method
Boil milk for 30 minutes, add in soaked and crushed rice, cook till rice tender. Add sugar, cook for another 15 minutes till kheer thick. Add cardamom powder, arq-e-gulaab, condensed milk, cook for 5 minutes and remove. When kheer comes to room temperature. Fold in rabbri with a whisk. Serve garnish with silver waraq and pistachio slices.

Blueberry swirl cheese cake

Ingredients for base
Digestive biscuits crushed 2 cups
Walnuts ½ cup crushed
Butter melted 4 ounces
Method for filling
Cream cheese 200 gm
Curd cheese 1 cup
Gelatin 1 ½ tbsp
Water ¼ cup
Cream whipped 400 gm
Icing sugar 4 ounces
Blueberry essence ½ tsp
Blueberry pie filling 1 can
Method for base
Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.
Method for filling
In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.

Anday ki karahi

Ingredients
Onion 1 large chopped
Eggs 6 beaten
Oil ½ cup
Potatoes 2 peeled, cubed and boiled
Ginger garlic 1 tbsp
Tomatoes 4 chopperized
Salt 1 tsp
Chili powder 1 tsp heaped
Allspice ½ tsp
Coriander leaves 2 tbsp
Green chilies 2 chopped
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric ¼ tsp
Kasori methi 1 tsp heaped
Method
Heat oil add chopped onion fry till soft and transparent add in chopperized tomatoes with ginger garlic paste, salt, turmeric, chili powder, coriander and cumin. Fry well and add 6 whole eggs, let them set and then mix the whites very gently, do not mash. Add boiled cubed potato, lastly add kasori methi, allspice, green chilies and coriander leaves. Leave it on dum for 10 minutes. Serve with nan.

Tawa chicken

Ingredients
Boneless chicken ½ kg cubed flatten
Water ¼ cup
Green chilies 6 grinded
Ginger garlic 1 tbsp heaped
Tomatoes 2 sliced
Ginger julienne 1 tbsp
Salt 1 tsp
Ghee ½ cup
Yogurt ½ cup
Kasori methi 1 tsp
Green chilies julienne 3
Black pepper crushed ½ tsp heaped
Red pepper crushed ½ tsp
Method
Heat tawa, put water, grinded green chilies, ginger garlic paste, tomatoes and chicken. Cover and cook on low flame for 10 minutes. Add salt, both the crushed pepper, ginger julienne, whipped curd, kasori methi, cook till thick gravy left and oil comes on top. Lastly add green chilies sliced.

Chicken Chowmin Pkora

Ingredients:
Cabbage 1 cup
Carrot 1 grated
Capsicum 1 chopped
Bake parlor noodles ½ packet
Chicken boneless 250 gm finely chopped
Flour ½ cup
Corn flour ¼ cup
Rice flour ¼ cup
Egg 1
Bake parlor spice mix
Mix everything together in a bowl, and deep fry pakoras.

Mango pudding

Ingredients
Cream whipped 400 gm
Caster sugar ½ cup
Curd cheese 1 cup
Mango puree 2 cups
Mango cubes 1 cup
Mango jelly 1 packet
Method
Beat cream with sugar until thick, add curd cheese, mango puree, mango jelly crystals and beat, remove in a serving bowl, garnish with whipped cream, mango cubes and mint leaves.

Dum kay chops

Ingredients
Mutton chops ½ kg flatten
Salt 1 tsp
Crushed black pepper 1 tsp
Meat tenderizer 1 tsp
Ginger garlic 1 tbsp
Soya sauce 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Fries to serve
Method
Marinate your chops with all above, spread chops in a single layer, cook on very low flame on dum. If required you can add little water. Serve with fries.

Achari Macroni

Ingredients:
Chicken Boneless 300gm
Onion Chopped 1 big
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Yogurt 1 ½ cup
Cooking Oil 8 tbsp
Green Chili (cut in ½ length) 4 pieces
Salt 1 tbsp
Method:
• Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta, mix and set aside.
• In the pan, add in remaining oil, add onion, ginger and garlic and fry it for a minute. Add in chicken 1 cup water, bring t to boil and cook for 5 minutes.
• Add yogurt and green chili and cook on high heat for 5 minutes. Remove and serve with pasta.

Apple cheddar pie

Ingredients
Flour 2 ½ cup heaped
Salt ½ tsp
Shortening ½ cup
Chilled Butter 2 ounce
Cheddar cheese ½ cup
Chilled water to knead dough
Ingredients for filling
Apples 4 peeled, poured and cut into ¼ inch thick wedges.
Pineapple syrup 1 cup
Corn flour 4 tbsp
Caster sugar ½ cup
Lemon juice 2 tbsp
Cinnamon powder ½ tsp
Butter 2 tbsp
Cheddar cheese 4 tbsp
Method for filling
In a sauce pan heat pineapple syrup, stir in the corn flour and the cinnamon, string until thick, in a bowl mix apples, sugar, lemon juice and salt, mix in the prepared pineapple syrup, pour the filling in a deep greased casserole dish, top with butter and cheddar cheese, Prepared the dough. Mix together all the dry ingredients including cheese, start mixing in the butter and shortening until mixture resembles bread crumbs. Add in chilled water little at a time until dough is formed. Roll out the dough into the shape of dish and carefully place it on the top of apple filling, seal edges, brush with beaten egg, and bake in a preheated oven on 180 degree C for 30 minutes. Serve hot with vanilla ice cream.

Deep fried chicken tikka

Ingredients
Chicken 1 kg 4 pieces give cuts
Ginger garlic 1 tbsp
Lemon juice ¼ cups
Salt 1 ½ tsp
White cumin roasted and crushed 1 tsp heaped
Chili powder 2 tsp heaped
Zarda color pinch
Egg 1
Oil for deep frying
Chat masala to sprinkle
Method
Wash and dry chicken pieces well, give deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

Mocha cream cake

Ingredients for cake
Flour sieved 2 cups
Caster sugar 1 cup
Brown sugar 1 cup
Coco powder 6 tbsp
Baking soda 1 ½ tsp
Baking powder 1 ½ tsp
Salt ½ tsp
Sour cream ½ cup
Eggs 3
Mayonnaise 1 cup
Oil ¼ cup
Hot water 1 cup mixed with 2 tsp coffee
Vanilla essence 2 tsp
Chocolate grated ½ cup
Method
Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.
Ingredients for frosting
Fresh cream whipped 400 gm
Icing sugar 4 ounces
Vanilla essence 1 tsp
Coffee 1 tsp dissolved in 1 tbsp milk
Coco powder 2 tsp
Method
Beat all together well.
To assemble
Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

Trquiz tango

Fried lemon chicken

Ingredients
Boneless chicken breast 3 to 4
Suree Hoisin sauce 3 tbsp
Suree lime leaves sauce 4 tbsp
Suree green garlic sauce 3 tbsp
Black pepper 1 tsp
Salt 1 tsp
Egg 1
Bread crumbs as required
Flour 3 tbsp
Method
Marinate chicken breast with Suree Hoisin sauce 3 tbsp, Suree lime leaves sauce 4 tbsp, Suree green garlic sauce 3 tbsp, Black pepper 1 tsp, Salt 1 tsp, Egg 1, Flour 3 tbsp leave it for 30 minutes, roll in bread crumbs, deep fry, serve with sure sweet chili sauce.

Peach upside down cup cakes

Ingredients for base
Butter 2 ounces
Brown sugar 4 tbsp
Peach halves 6
Ingredients for cup cakes
Butter 4 ounces
Eggs 2
Caster sugar 2/3 cup
Peach essence ½ tsp
Peach puree ½ cup
Self raising flour 1 ½ cup
Baking powder ¼ tsp
Hung curd 2/3 cup
Peach juice 2 tbsp
Method
Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.

Galawati pasanday

Ingredients
Beef pasanday ½ kg
Ginger garlic 1 tbsp heaped
Brown onion crushed 2 tbsp crushed
Allspice 1 tsp leveled
Crushed red pepper 1 tsp
Chili powder 1 tsp
Roasted gram grinded 2 tbsp
White cumin roasted and crushed 2 tsp
Coriander roasted and crushed 1 tbsp
Salt 1 tsp heaped
Yogurt ½ cup
Raw papaya grinded 1 tbsp
Onion rings for garnishing
Oil ½ cup
Coriander and mint leaves for garnishing
Method
In a bowl mix yogurt with all the above ingredients Ginger garlic 1 tbsp heaped, Brown onion, crushed 2 tbsp crushed, Allspice 1 tsp leveled, Crushed red pepper 1 tsp, Chili powder 1 tsp,, Roasted gram grinded 2 tbsp, White cumin roasted and crushed 2 tsp, Coriander roasted and crushed 1 tbsp, Salt 1 tsp heaped, Yogurt ½ cup, Raw papaya grinded 1 tbsp and marinate your pasanda in this mixture for 2 hours. Heat oil add marinated pasandas, cook till done and thick masala left. Serve garnish with onion rings and greens.

Chicken cheese handi

Ingredients
Boneless chicken ½ kg
Onion 1 large
Turmeric ½ tsp
Chili powder ½ tsp
Water 2 cups
Tomatoes 2
Ghee 2 tbsp
Yogurt 2 tbsp
Oil ½ cup
Crushed garlic 1 tbsp
White cumin seeds 1 tsp
Tomatoes 2 chopped
Crushed red pepper 1 tsp heaped
Roasted and crushed cumin 1 tsp
Allspice 1 tsp
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Butter 2 tbsp
Cream 2 tbsp
Pinch of zarda color
Grated cheddar cheese 3 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 2 chopped
Method
Boil together 1 large onion, turmeric, chili powder, 2 tomatoes, 2 tbsp ghee and 2 tbsp curd with 2 cups of water, cook for 15 minutes when onion tender, blend and keep aside. Heat oil in a handi, add crushed garlic and white cumin seeds, when light brown add blended onion mixture, add in above onion mixture with 2 extra chopped tomatoes and fry well. Add crushed pepper, crushed cumin, salt, fry well add boneless chicken ½ kg, cover and cook till chicken tender, lastly add allspice, chili sauce, soya sauce, butter, cream, yellow color, grated cheese, leave it on dum, lastly add chopped coriander and green chilies.

Lucknowi chicken biryani

Ingredients
Chicken 1 kg 12 pieces
Rice ½ kg
Brown onion grinded 4 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
Ginger garlic 2 tbsp
Allspice 1 tsp
Chili powder 1 tsp heaped
Pinch of turmeric
Green chilies 6 grinded
Cashew nuts 8 grinded
Poppy seeds 1 tbsp grinded
Coconut 1 tbsp grinded
Roasted gram 1 tsp grinded
Saffron ¼ tsp
Kewra water 1 tsp
Method
Marinate chicken meat with ginger garlic paste, salt and yogurt for 30 minutes, heat oil add grinded green chilies, grinded mixture of cashew nuts, poppy seeds, coconut and roasted gram, add marinated chicken with chili powder, turmeric, all spice, fry well, cover and leave it till chicken tender and thick gravy remains, boil rice half done with 2 tbsp salt and whole spices 1 tbsp, spread half cooked rice in a pan top with chicken mixture, remaining rice, sprinkle saffron and kewra on top, keep it on dum for 15 to 20 minutes.

Tiramisu cup cakes

Ingredients
Butter softened 3 ounces
Oil ¼ cup
Caster sugar 1 cup
Vanilla essence 1 tsp
Coffee 2 tsp
Eggs 3
Flour 2 cups
Milk 2/3 cup
Thick curd 1/3 cup
Vinegar 1 tsp
Baking powder 2 tsp
Baking soda ¼ tsp
Ingredients for frosting
Cream cheese 4 ounces (cubes)
Whipped cream 1 cup
Butter 4 ounces
Icing Sugar 1 cup
Coffee 1 tsp
Milk 1 tbsp
Coco powder to dust
Method
In bowl sieve together flour, baking powder, baking soda add in 1 cup sugar, mixes in butter, keep aside. In another bowl beat eggs, milk, yogurt, coffee, vanilla essence, vinegar and oil for 2 minutes. Pour this mixture in the dry ingredients, beat slightly, pour in muffin tray in cup cake liners, and bake at 180 degrees for 15 minutes. Remove, cool, pipe with frosting.
Method for frosting
Beat cream cheese adding in butter and icing sugar, add dissolved coffee, fold in whipped cream, fill the cream in piping bag and pipe rossets on top, dust with coco powder and serve. Before frosting soak the cup cakes with coffee syrup.
Ingredients for soaking syrup
Water 1 cup
Sugar ½ cup
Coffee 1 tsp
Method
Cook till dissolve.

Jangli karahi

Ingredients
Mutton chops ½ kg
Batair 4
Chicken ½ kg 8 pieces
Boiled eggs 4
Prawns 250 gm cleaned
Oil ½ cup
Onion chopped 1 ½ cup
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Salt 1 ½ tsp
Turmeric ½ tsp
Roasted and crushed coriander 1 tbsp
Roasted and crushed cumin 1 tsp
Tomatoes ½ kg sliced
Yogurt ½ cup
Kasori methi 1 tbsp
Allspice 1 tbsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 4 sliced
Method
Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.

Litchi mousse

Ingredients
Litchi 24 peel (remove skin)
Cream 400 gm
Gelatin 1 tsp heaped dissolved in ¼ cup water
Coconut milk ½ cup
Sugar 6 tbsp
Cherries for decoration
Method
In a blender, blend litchi, cream, sugar, coconut milk, add to it dissolved gelatin. Blend well. Remove and pour in serving glasses. Decorate with litchis, cherries and piped cream.

Seven Spice Macroni

INGREDIENTS:
Chicken Boneless in cubes 300g
Chopped Garlic 2 tbsp
Chopped Ginger 2 tbsp
Chopped Onion 1 large
Cooking Oil 4 tbsp
Water 3 cups
Yogurt 2 cups
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
METHOD:
Boil pasta in boiling salted water for 5 to 7 minutes or till tender but still firm to the bite. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Set aside.
Heat oil in a pan. Add onion, garlic and ginger and fry for 3 minutes or till brown. Add chicken and bake parlor spice mix sachet and fry for a minute on high heat. Now add water. Bring it to a boil cover and cook for 10 minutes.
Reduce the liquid to half. Add yogurt and fry on high heat for 3 minutes. Remove from stove and serve with pasta.

Tawa seekh kabab

Ingredients
Mince ½ kg
Curd cheese 2 tbsp
Onion 1 grated and squeezed out water
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tbsp
Cumin 1 tbsp
Coriander 1 tsp
Coriander leaves 2 tbsp
Green chilies 2 to 3 chopped
Tomato 1 cut into julienne
Capsicum 1 julienne
Onion 1 cut into rounds and then halves
Method
Marinate mince with salt, chili powder, coriander powder, ginger garlic, grated onion, curd cheese and chopperize well. Mix well and make into seekh kabab shape, pan fry on a tawa, add in vegetable julienne, cook for 5 minutes, lastly add roasted cumin and remove.

Highway karahi

Ingredients
Mutton ½ kg boiled
Ginger garlic 1 tbsp
Crushed red pepper 1 tsp
Chili powder 1 tsp
Tomatoes 4 sliced
Yogurt ½ cup
Crushed black pepper 1 tsp
Crushed coriander 1 tsp
Cream 3 tbsp
Ghee ½ cup
Green chilies 4
Cumin roasted and crushed 1 tsp
Ginger sliced 1 tbsp
Method
Heat ½ cup ghee add sliced tomatoes, ginger garlic paste, cover and leave it to cook for 10 minutes, then add boiled mutton with salt, both the crushed pepper, chili powder, roasted and crushed cumin and coriander, chili powder, fry well, add yogurt, cover and cook for 10 to 15 minutes, lastly add cream, ginger julienne and chopped hara masala.

Hot and sour soup

Ingredients
Chicken 1 breast thinly sliced
Prawns 6 to 8 chopped
Stock 6 cups
Bean sprouts ½ cup
Bean curd 1 cut into tiny cubes
Cabbage finely sliced 4 tbsp
Carrots finely chopped 3 tbsp
Coriander laves 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Salt 1 tsp
Sugar 1 tsp heaped
Ketchup ½ cup
White vinegar ½ cup
Egg 1
Method
Marinate 1 chicken breast and 6 to 8 chopped prawns with 1 tsp salt, white pepper, and corn flour 1 tsp, boil 6 cups stock add in marinated chicken and prawns and chopped vegetables cook for 10 minutes then add 2 tbsp soya sauce, 1 tbsp chili sauce, ½ cup ketchup and ½ cup vinegar, thicken soup with corn flour paste, lastly add 1 beaten egg, remove add lastly add 2 tbsp coriander leaves.

Lahori katlama

Ingredients
Flour 2 cups heaped
Oil ¼ cup
Salt 1 tsp
Water to make dough
Ingredients for paste to apply on katlama
Eggs 2
Anar dana crushed 2 tsp
Crushed red pepper 1 ½ tsp
Chili powder ¼ tsp
Crushed cumin roasted 1 tsp
Coriander leaves 2 tbsp
Coriander seeds roasted and crushed 1 tsp
Salt 1 tsp
Red color pinch
Method
Make dough with flour, salt, oil and knead with water into medium hard dough. Leave it covered for 30 minutes. Make a roll with prepared dough, make into 3 balls, put oil on surface, roll to a dinner plate size, make into round or oval paratha, and prick with fork, spread with prepared paste using brush. Deep fry in a tai, put the paratha size on base and filling side on top, splashing oil on top, fry till crisp. These parathas should be rolled thin.

Hot and Sour Chinese Noodles

INGREDIENTS:
Boneless Chicken (cut into cubes) 300g
Capsicum (cut into cubes) 1 pc
Tomato (cut into cubes) 2 pcs
Onion (cut in cubes medium size) 1 pc
Bake Parlor Tomato Ketchup ½ cup
Garlic Chopped 1 tbsp
Cooking Oil 4 tbsp
Water 3 cup
And Bake Parlor Chinese Noodles, Bake Parlor Masala Mix Sachet (inside the pack)
METHOD:
Boil Bake Parlor Chinese Noodles 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 table spoon 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 in water and mix it. Add to the pan while mixing it. Add Bake Parlor Tomato Ketchup, onion, capsicum and cook for a minute.
Now add tomatoes. Now fold in the noodles. Serve hot.