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.