Chicken keema kulcha

Ingredients for kulcha
Flour 2 cups
Yogurt 2 tbsp
Sugar 1 tsp
Salt ½ tsp
Milk 2 tbsp
Soda by carb ½ tsp
Water as required
Method
Knead altogether, leave to rise for 1 hour, make into 4 to 5 balls and again leave to rise.
Ingredients for filling
Chicken mince 300 gm
Onion chopped 1
Coriander leaves 2 tbsp
Green chilies 4
Salt 1 tsp leveled
Black pepper ½ tsp
Allspice ½ tsp
Crushed red pepper ½ tsp
Method for mince
Heat 2 tbsp oil fry chopped onion for 2 minutes, add in all the rest, cover and cook till done, remove and cool. Roll the balls into saucer size, fill with stuffing, again form into a ball, sprinkle flour on table, roll into a quarter plate size, put on a greased oven tray, bake on no. 4 for 10 to 12 minutes, remove brush with ghee, serve hot.

Crispy Paratha

Ingredients
Flour 4 cups
Water 1 cup or as required
Salt 1 tsp
Sugar 1 tbsp
Oil 2 tbsp
Ingredients for filling
Melted ghee 4 tbsp
Flour 4 tbsp
Egg white 1
Method
Sieve flour add salt and sugar make a hollow in centre, knead with water, apply oil, cover with a wet napkin, leave it for 30 minutes then make 8 balls from dough, spread 1 ball a little apply prepared filling, re roll and form into a square. Then again into a ball, apply oil on each paera, cover again, leave it for 30 minutes, make thin parathas, make a hole in centre, deep fry paratha in hot ghee.

Warqi paratha

Ingredients
Flour 2 cups
Sugar 1 tsp
Semolina 4 tbsp
Soda pinch
Egg 1
Oil 2 tbsp
Salt ¼ tsp
Milk ½ cup
Water as required
Method
In a bowl add 2 cups flour, 1 tsp sugar, 4 tbsp semolina, ¼ tsp salt, pinch of soda, 1 egg, 2 tbsp oil, ½ cup milk and ¼ tsp salt. Mix all well; knead adding water as required, leave it covered for 1 hour. Now make 8 balls of the dough roll to a saucer size apply ghee, sprinkle rice flour in between and keep putting top of each other, roll to a large round again spread with ghee roll like a Swiss roll, cut into balls , press lightly and roll to a quarter plate size, shallow fry.

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.

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.

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.

Makai ki roti

Ingredients
Makai ka aata 250 gm
Wheat flour 250 gm
Salt ½ tsp
Luke warm water to knead
Method
Knead and make peara, roll between 2 sheets of plastic, cut with a lid to make a perfect round, fry on tawa adding ghee.

Tandoori hut showarma

Ingredients

Boneless chicken breast cut into thin strips 400 gm

Garlic paste 1 tsp heaped

Black pepper 1 tsp

Soya sauce 1 tbsp

Vinegar 2 tbsp

Salt 1 tsp

Cinnamon powder ¼ tsp

Hp sauce 2 tbsp

Oil 2 tbsp

Chili sauce 3 tbsp

Dp sauce 2 tbsp

Yogurt whipped 3 tbsp

Pita bread 4 

Hot dog buns 2

Onion julienne ½ cup

Salad leaves chopped 1 cup

Jalapeno sliced as required

Jerkins as required

Ingredients for tahini sauce

Tahini 3 tbsp

Whipped curd ½ cup

Garlic paste 1 tsp

Salt and white pepper ½ tsp each

Lemon juice 2 tbsp

Method for tahini sauce

Mix altogether

Method 

Marinate chicken with all the ingredients for 30 minutes, heat 2 tbsp oil in a frying pan, pan fry chicken for 10 minutes till tender, remove, heat pita bread and hot dog bun, spread with tahini sauce, chicken, vegetables, re-roll in butter paper and serve.

Chicken nuggets burger

Ingredients
Chicken breast 4 boneless cut in 2 inch cube
Egg 1 beaten
Salt ½ tsp
White pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Corn flour 2 tbsp
Bread slices 4 made into crumbs
Flour 3 tbsp
Oil for frying
Fries to serve
Method
Make smooth batter with Egg 1 beaten, Salt ½ tsp, White pepper ½ tsp, Chili powder ½ tsp, Mustard powder ½ tsp, Lemon juice 2 tbsp, Corn flour 2 tbsp, marinate your chicken in this for 30 minutes spread each chicken piece in dry flour then in bread crumbs, press with palms to give shape deep fry till light golden, serve with fries.

Khameeri paratha

Ingredients
Flour 2 ½ cups
Yeast 1 tsp heaped
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Method
Put Flour 2 ½ cups, Yeast 1 tsp heaped, Salt ½ tsp, Sugar 1 tbsp, Oil ¼ cup in a bowl and knead into soft dough. Leave it covered for 1 hour, make into parathas and shallow fry adding little ghee, serve with kofta palak.

Mini chapli burger

Ingredients
Mince double machined ½ kg
Salt 1 tsp
Ginger garlic 1 tsp heaped
White cumin roasted and crushed 1 tsp
Coarsely crushed pomegranate seeds 1 tsp
Crushed red pepper 1 tsp
Allspice 1 tsp
Coriander seeds roasted and crushed 1 tsp
Wheat flour 2 tbsp heaped
Onion finely chopped ½ cup
Coriander leaves 2 tbsp finely chopped
Green chilies 3 finely chopped
Mint leaves 8 to 10 chopped
Eggs 2
Tomato 1 cut into tiny cubes
Mini burger buns 1 dozens
Khati methi imli chatni ½ cup
Cucumber 1 cut into slices
Salad leaves as required
Method
Mix all above in bowl mince double machined ½ kg, Salt 1 tsp, Ginger garlic 1 tsp heaped, White cumin roasted and crushed 1 tsp, Coarsely crushed pomegranate seeds 1 tsp, Crushed red pepper 1 tsp, Allspice 1 tsp, Coriander seeds roasted and crushed 1 tsp, Wheat flour 2 tbsp heaped, Onion finely chopped ½ cup, Coriander leaves 2 tbsp finely chopped, Green chilies 3 finely chopped, Mint leaves 8 to 10 chopped, Eggs 2, Tomato 1 cut into tiny cubes and knead very well make into small kababs and shallow fry, cut burger buns into half, heat, put salad leaves, mini chapli kababs, top with chatni, slice of cucumber, cover with burger buns and serve immediately.

Fish Burger

Ingredients
Fish fillet 4
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
White vinegar 2 tbsp
Flour 2 tbsp
Egg 1
Bread crumbs as required
Cheese slices 4
Burger buns 4
Ingredients for tartar sauce
Mayonnaise ½ cup
Lemon juice 1 tbsp
Pickled cucumber chopped 2 tbsp
Coriander leaves chopped 1 tsp
Onion finely chopped 1 tbsp
Egg white (boiled and chopped) 1 tbsp
Method for tartar sauce
Mix all together and use in fish burgers.
Method for burger
Marinate fish with salt pepper, mustard, vinegar, flour and egg. Roll in bread crumbs. Fry till light golden. Cut your bun in halves. Heat and spread with butter and mayonnaise. Put cheese slice. Then fish fillet. Top with tartar sauce. Cover with bun. Serve hot with fries.

Chicken tikka pizza bread

Ingredients for pizza dough
Flour 2 cups
Milk powder 1 tbsp
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 2 tbsp
Water for kneading
Ingredients for filling
Oil 2 tbsp
Boneless chicken cut into tiny cubes 250 gm
Tikka masala 2 tbsp
Ginger garlic paste 1 tsp
Salt and black pepper ½ tsp each
Onion 2 tbsp
Ketchup 2 tbsp
Black olives chopped 2 to 3 tbsp
Oregano 1 tsp
Cheddar cheese 1 cup grated
Mozzarella cheese 1 cup grated
Capsicum half finely cubed
Ingredients for topping
Egg 1 beaten
Sesame seeds 1 tbsp
Method for dough
In a bowl add altogether Flour 2 cups, Milk powder 1 tbsp, Instant yeast 1 ½ tsp, Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil 2 tbsp and knead with Luke warm water into a soft dough, leave to rise for 1 hour, punch down dough, make into balls, roll into rectangular, give cuts from both the sides, put filling in the center and start putting the cut strips on top of the pizza bread, brush with beaten egg, sprinkle with sesame seeds, again leave to rise for 15 to 20 minutes, bake on 190 degree C for 15 minutes.
Method for filling
Heat oil add onion, ginger garlic, cook till transparent, add chicken with tikka masala, salt and black pepper, ketchup, cook until chicken tender and mixture dry, cool mixture add in oregano, now spread filling as required.

Buffalo burger

Ingredients
Boneless Chicken breast 2 flatten
Salt, paprika and garlic powder ½ tsp each
Hot sauce 1 tbsp
Vinegar 2 tbsp
Flour 1 tbsp heaped
Egg 1
Dry self raising flour to coat fillet a s required
Burger buns 2
Tomato slice 2
Cheese slice 2
Iceberg lettuce
Mayonnaise ½ cup
Ingredients for buffalo sauce
Butter 1 tbsp
Hot sauce 4 tbsp
Method
Marinate flatten chicken breast with salt, paprika, garlic powder, hot sauce, vinegar, flour and egg for 30 minutes, roll in dry self raising flour twice and deep fry in frying pan till crisp and golden, heat 1 tbsp butter in a frying pan add hot sauce with fried chicken fillet, toss to coat well, remove. Heat buns spread with butter, mayonnaise, cover with iceberg lettuce, tomato slice, fillet of chicken, cheese slice, again mayonnaise top with buns and serve with fries.

Crunchy fillet burger

Ingredients
Chicken breast fillet 2 flattened and makes each into 2 pieces
Salt, pepper ¾ tsp each
Burger buns 4
Salad leaves 4
Cheese slices 4
Mayonnaise 4 tbsp mixed with 3 tbsp vinegar
Ingredients for batter
Flour 3 tbsp
Corn flour 2 tbsp
Baking powder ½ tsp heaped
Salt and pepper ½ tsp each
Egg 1
Cold water if required to make batter
Fries to serve
Method
Marinate chicken pieces in salt and batter, dip in prepared batter, shallow fry till crisp and golden remove, heat bun spread with butter and mayonnaise, put cheese slice, fried chicken fillet, top with salad leaves, 1 tbsp heaped mayonnaise salt, cover with buns, serve with fries.

Tandoori keema paratha

Ingredients for paratha dough
Flour 1 cup
Wheat flour 1 cup
Salt ½ tsp
Blue band 1 tbsp + ghee for frying
Ingredients for mince
Mince 250 gm
Onion 1 finely chopped
Ginger chopped 2 tsp
Salt 1 tsp
Coriander 1 tsp
Crushed red pepper 1 tsp
Allspice ½ tsp
Green chilies chopped 2
Coriander leaves chopped 1 tbsp
Kasori methi 1 tsp
Blue band 1 tbsp
Method for dough
Sieve flour and salt add in ghee knead with water to make a medium dough and keep aside for 30 minutes.
Method for filling
Heat tbsp oil add chopped onion fry until light golden add mince with chopped ginger, salt, coriander, chili powder, allspice cook cover for 10 minutes add green chilies, coriander leaves, fry well and remove, divide the dough into 6 equal parts, shape into round ball, flat each ball roll into quarter plate size, spread with 1 tbsp ghee then mince filling, make a slit starting from the center to any one end, start rolling from slit to form a even cone, keeping the cone upright press lightly, roll out applying little pressure only on center, do not press too much on the sides, cook on a tawa adding ghee as required or you can bake it in a preheated oven for 20 minutes on 180 Degree C, remove and spread with ghee.

Tandoori khameeri kulchy

Ingredients
Flour 4 cups
Salt 1 tsp
Sugar 1 tbsp
Yeast 2 tsp
Ghee 2 tbsp
Powdered milk 4 tbsp
Luke warm water to knead
Method
Mix altogether in a bowl knead to a smooth soft dough, cover with damp cloth and leave to rise for 1 hour, divide the dough into small balls, flatten and roll out kulchy, bake or fry light parathas. Serve with kababs.

Cheese cake swirls brownies

Ingredients for cheese cake mix
Egg 1
Cream cheese 100 gm
Caster sugar 2 ounces
Vanilla essence 1 tsp
Ingredients for brownie mixture
Plain chocolate 5 ounces grated
Butter 4 ½ ounce
Brown sugar 6 ounces
Eggs 2
Flour 3 ounce
Method
Preheat oven to 160 degree C grease and base line 8 inch square shallow pan, to make the cheese cake mixture, put all the ingredients in to bowl and beat well for 2 minutes, keep aside, to make the brownie mixture melt butter and chocolate together in a microwave for 1 minutes, remove add in sugar add the beaten eggs little at a time beating well and gently fold in the flour, spread 2/3 of the brownie mixture in the base of the tin, spread the cheese cake mixture on top, spoon the remaining brownie mixture on top in heaps using a knife swirls the mixture together bake for 30 minutes, leave to cool, cut into squares.

Frozen paratha

Ingredients
Flour 250 gm
Sugar 1 tbsp heaped
Salt ½ tsp
Baking powder ½ tsp heaped
Oil 3 tbsp
Master puff as required for filling
Method
Mix altogether Flour 250 gm, Sugar 1 tbsp heaped, Salt ½ tsp, Baking powder ½ tsp heaped, Oil 3 tbsp in a bowl knead with Luke warm water into a medium dough, leave covered for 30 minutes, make into small balls, roll into ¼ plate size, spread with master puff, sprinkle dry flour, cut from center, re roll to form into a cone, now roll to a dinner plate size paratha, put in between plastic sheet and freeze, remove and fry in ghee.

Manday

ingredients:-
flour 250 grms
salt half tsp
water as required
oil 1/2 cup
method :-
1. Knead the dough with flour, salt and water. Leave it for a while and make calls out of it.
2. Roll all the balls and oil it well.
3. Now layer it with 4 rolled rotis.
4. Roast the rotis and cover it with a cloth over it.