Chicken Khoya handi

Ingredients
Chicken ½ kg boneless cubes
Butter 4 ounces
Onion 1 large boiled and blended
Ginger garlic paste 1 tbsp heaped
Tomatoes puree 4 tbsp
Chili powder 1 ½ tsp heaped
Turmeric ½ tsp
Salt 1 tsp
Black pepper ½ tsp
Coriander coarsely crushed 1 tsp
Black cumin ½ tsp
Coconut milk powder 2 tbsp
Khoya ½ cup
Cream ½ cup
Kasori methi 1 tsp
Almonds 10 grinded
Method
Heat butter in a handi add boiled and blended paste of onion, fry well for 10 minutes, add ginger garlic paste, tomato puree and boneless chicken cubes, fry for 10 minutes, add salt, chili powder, turmeric, coriander crushed, black pepper, black cumin, coconut milk powder, Khoya, cream, cover and cook till thick, lastly add kasori methi, serve with nan, garnished with chopped coriander and green chilies.

Melt in the mouth chocolate cup cake

Ingredients for filling
Dark chocolate chopped 100 gm
Cream 100 ml
Ingredients for cup cakes
Flour 1 ¾ cup
Baking powder 1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Oil ½ cup
Water ¼ cup
Caster sugar 2 cups
Coco powder ½ cup
Eggs 2
Milk 1 cup
Vanilla essence 2 tsp
Ingredients for frosting
Butter 100 gm
Icing sugar 2 cups sieved
Coco powder 2 tsp
Vanilla essence 1 tsp
Milk as required 4 to 5 tbsp
Method for ganache
In a sauce pan scald cream, add to it grated chocolate, remove and keep aside, after 10 minutes, and mix with spatula, put in fridge for 30 minutes.
Method for cup cake
In a bowl add flour, salt, sugar, baking powder, baking soda, oil, vanilla, eggs, milk, warm water, mix all the ingredients, beat for 2 minutes, put in a muffin tray, line with paper cases, bake on 180 degree C for 20 minutes.
Method for frosting
Melt butter mix in coco, vanilla gradually add icing sugar and beat, add milk until piping consistency is okay, fill in piping bag, remove cup cake, fill center of cup cake with ganache, pipe top with frosting, decorate with fondant flowers.

Jhat pat sada pulao

Ingredients
Rice 750 gm soaked for 30 minuets
Chicken 1 kg 16 pieces
Brown onion ½ cup
Bay leaf 1
Black cardamom 2
Green cardamom 2
White cumin 1 tsp
Black cumin ½ tsp
Cinnamon 1 inch piece
Cloves 6
Black pepper 6
Oil ¾ cup
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp + 1 tsp heaped
Coriander crushed 1 tbsp
Anise seed grinded 1 tsp
White cumin roasted and crushed 1 tsp
Kewra water 1 tbsp
Mace ¼ tsp
Nutmeg ¼ tsp
Green cardamom ¼ tsp
Oil ¾ cup
Yogurt 1 cup
Method
Heat oil ¾ cup, add brown onion with whole spices and chicken fry well add ginger garlic paste with 1 cup yogurt, salt, all the dry seasonings and 4 to 5 cups water, cover and cook till chicken, add another tsp of salt with soaked rice, cover and cook on fast flame for 10 minutes when waters tarts drying, lower flame and leave it on dum, lastly add grinded mace, nutmeg, green cardamom powder and sprinkle Kewra.

Foily drumsticks

Ingredients
Chicken drumsticks 1 kg
Vinegar ¼ cup
Water 2 cups
Green chilies 8 grinded
Ginger garlic 1 tbsp heaped
Salt 1 tsp + ½ tsp
Black pepper 1 tsp + ½ tsp
Allspice ½ tsp + ½ tsp
Lemon juice 2 tbsp
Chat masala 1 tsp + ½ tsp
Yogurt ½ cup
Ketchup 4 tbsp
Carrots 2 cut in cubes blanched
Potatoes 2 cut into blanched
Peas ½ cup
Foil pieces cut into 6*6 inches square
Method
Cut vegetables in tiny cubes, par boiled, keep aside, soak chicken legs in 2cups of water, mix with ¼ cup vinegar, in a pan put chicken drumsticks, ginger garlic paste, green chilies grinded, salt and black pepper 1 tsp each, lemon juice, ½ tsp allspice, cover and cook till drumsticks nearly done, remove cool and keep aside. In ½ cup yogurt, mix chat masala, salt and black pepper ½ tsp each, allspice ½ tsp, ketchup 4 tbsp. put 1 piece of drumstick in each foil with 1 tbsp yogurt mixture, top with boiled vegetables, fold and put in steamer and steam for 15 to 20 minutes, remove and serve immediately.

Sanbar

Ingredients for sanbar masala
Chana daal ¾ cup
Coriander seeds ¼ cup
Fenugreek seeds ½ tsp
Whole button red chilies 15
Method for sanbar masala
Roast all the ingredients in a very little oil, when cool, grind to a fine powder and save in an air tight jar.
Ingredients for sanbar
Arhar daal 1 cup
Onion 2
Carrot 1
Locky 250 gm
Tomatoes 2
Curry leaves 12
Imli pulp ½ cup
Method for sanbar
Soak daal for 1 hour, boil the daal in 4 cups water with 1 tbsp sanbar masala and cook until tender, add all the chopped vegetables to daal and cook until vegetables done, lastly add Imli pulp, give baghar of curry leaves and ¾ whole red chili, serve with bonda.

Ice cream jelly pudding

Ingredients
Vanilla ice cream ½ liter
Pineapple jelly 1 packet
Plain cake ½ pounds
Pineapple tin 1
Fresh cream whipped 1 packet
Method
Dissolve jelly in 1 cup pineapple syrup and cool, beat ice cream add melted jelly and pineapple pieces, fold in whipped cream, spread the chopped plain cake in a serving bowl, soak with remaining pineapple syrup, pour the ice cream mixture over the cake, set until firm, decorate with pineapple and chocolate chips.

Chatni

Ingredients
Fresh coconut grated 1 cup
Gram lentil 2 tbsp
Coriander leaves ½ cup
Green chilies 4
Ingredients for baghar
Curry leaves 10
Button red chilies 4
White lentil 1 tsp
Mustard seeds ½ tsp
Method for chatni
Heat 2 tbsp oil fry chana daal in oil, put in a blender with coconut, coriander, green chilies and half cup yogurt, salt ½ tsp, grind well, lastly give baghar.