Podina pulao biryani

Ingredients
Chicken 1 kg 16 pieces
Rice 750 gm
Onion ½ kg
Oil 1 cup
Tomatoes ½ kg
Mint leaves 1 bunch
Green chilies 10 chopped
Salt 1 tsp
Pulao biryani masala 1 packet
Yellow color pinch
Milk ¼ cup
Method
Heat 1 cup oil fry onion light golden, add chicken and fry till dark brown, add chopped tomatoes, salt, pulao biryani masala, chopped green chilies and mint leaves, mix all and cover and cook on low fire till tender and oil comes out, divide rice in two portions add half in a pan cover with rice, lastly add yellow color mixture, close pan tightly, cook on low fire until done in 20 minutes, serve hot.

Pineapple coconut cake

Ingredients
Butter 8 ounces
Caster sugar 2 cups
Flour 2 cups
Baking powder 2 ½ tsp heaped
Pineapple tidbits 1 can with syrup
Eggs 4
Pineapple essence 1 tsp
Yellow color few drops
Coconut milk 1 cup
Coconut flakes ½ cup
Ingredients for glaze
Coconut milk 1 cup
Pineapple juice ½ cup
Icing Sugar ½ cup
Desiccated coconut ½ cup
Method for glaze
Put all the ingredients together in a sauce pan and cook until slightly thick.
Method for cake
Sieve together flour and baking beat butter and sugar till light and fluffy adding in eggs one at a time add essence, color, gradually add in sieved ingredients, alternating with coconut milk fold in crushed pineapple and coconut flakes, pour in a greased inline 9 inch cake pan, bake on 180 degree C for 40 to 45 minutes, remove, slightly cool, poke It with skewers and pour the glaze over the cake.

Kofta curry

Ingredients
Mince ½ kg
Tikka seekh kabab masala 2 tbsp
Roasted gram flour 2 tbsp
Egg 1
Coriander leaves chopped 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Method for kofta
Mix together all in beef mince and grind well in chopper, make into balls, shallow fry for 5 minutes, remove and keep aside.
Ingredients for curry
Tomatoes ½ kg
Brown onion 6 tbsp heaped
Yogurt 3 tbsp
Chili powder 1 ½ tsp
Salt 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Pinch of yellow color
Saffron ¼ tsp
Coriander leaves chopped 2 tbsp
Oil ½ cup
Allspice ½ tsp
Method
In a blender blend together brown onion, tomatoes and yogurt, keep aside, heat oil in a pan add blended masala with salt, chili powder, coriander, cumin, fry well adding little water add in the koftas and cook for 10 minutes add 1 ½ cup water, cover and cook till gravy thick, add yellow color and saffron, allspice, garnish with coriander leaves.

Tawa bihari kabab

Ingredients
Beef pasanda ½ kg
Oil ½ cup
Ginger garlic 1 tbsp heaped
Yogurt ½ cup
Allspice 1 tsp heaped
Raw papaya 1 tbsp heaped
Chili powder 1 tsp
Salt 1 tsp heaped
Roasted and crushed cumin 1 tsp
Coriander seeds 1 tsp roasted and grinded
Poppy seeds 1 tsp roasted and grinded
Roasted gram 1 tsp
Method
Marinate the pasanda with raw papaya and oil for 1 hour add in all the above masala, leave it for another hour, put on skewers in and out, heat ¼ cup oil on tawa, put skewers on tawa, fry on low flame till done, give dum of coal, serve with onion rings, lemon slices, mint leaves and chatni.

Koek susters

Ingredients
Flour 2 cups
Butter 2 ounce
Yeast 2 tsp
Sugar 1 tsp
Salt ¼ tsp
Eggs 2
Warm milk 2 tbsp
Ingredients for sugar syrup
Sugar 1 cup
Water ¾ cup
Method
Boil till syrupy
Method
Sieve flour add in salt add in eggs and all the dry ingredients add milk, knead the dough soft like pizza, leave to rise for 30 minutes, punch down dough, roll into ¼ inch thick, cut into strip plait and fry, dip into syrup for just 2 minutes, remove and sprinkle with desiccated coconut.

Hunter beef

Ingredients
Beef 1 ½ kg
Cinnamon 4 sticks
Black pepper whole 2 tbsp
Cloves 1 tsp
White cumin whole 1 tbsp
Lemon juice ½ cup
Salt 3 tsp
Jiggery 3 tbsp
Kalmi shora (peter salt) 2 tbsp leveled
Method
Grind the whole spices finely, crush jiggery, mix with lemon juice and all the grinded spices, prick beef pieces very well on both sides with fork, and marinate beef in this mixture for 5 days in fridge. On the 5th day tie it with string, put enough water in a pan for it to get tender, cook on low flame till water dries and beef tender, cool and cut in slices.

Gur ki Chatni

Ingredients:
1 cup tamarind pulp
4 tbsp brown sugar or jaggery
½ tsp salt
¾ tsp cumin
¾ tsp red chili powder
2 tbsp coriander leaves finely chopped
Method:
1. cook all except coriander leaves till thick
2. garnish with coriander leaves and serve