lasa

• Lasagne Sheets 10
• For the mince:
• Beef Mince 1/4 kg (undercut)
• Garlic 2 cloves minced
• Onions 1 small
• Red Chillies Crushed 1/2 tsp
• Mixed Italian Herbs 1 tsp
• Salt to taste
• Crushed Black Pepper as required
• Fresh Basil 7-8
• Olive Oil as required
• For Tomato Sauce:
• Pureed Tomatoes 1 can
• Garlic 2 cloves
• Olive Oil as required
• Salt to taste
• Sugar 1/2 tsp
• Crushed Black Pepper as required
• Oregano 1/4 tsp
• Mixed Italian Herbs a pinch
• Red Chillies if u wish to fire it up!
• For White Sauce:
• Butter 1 tbsp
• Flour 1, 1/2 tbsp
• Milk 2, 1/4 cup (room temp)
• Cheddar Cheese 3 tbsp grated
• Grated Mozzarella cheese 2 tbsp
• Black Pepper as required
• Salt (only if required after adding cheese)

Cooking Directions

1. To prepare the mince: Heat oil in a pan, add garlic and stir for a minute then add the onions.
2. Cook the onions till transparent.
3. Add the mince and cook for a further 5 minutes.
4. season with salt, pepper and crushed chillies. The meat will leave its juices, continue cooking.
5. Add the dry herbs and cook till the juices dry up and taste it to make sure whether you require any further seasoning.
6. Add the fresh basil. Set the mince aside to cool.
7. To prepare the tomato sauce: Heat some oil in a pan add the garlic saute for a minute and then add the tomato puree along with all the seasonings and cook till it starts simmering.
8. Taste to see if any further seasoning is required.
9. Add some fresh basil leaves and set aside to cool.
10. To prepare the white sauce: Take a saucepan and on a low medium flame heat the butter till it begins to melt and then add the flour while stirring, cook for approx 3 to 4 minutes.
11. Now turn down the heat and gradually add the milk while beating with a whisk to avoid any lumps from forming.
12. Cook till its a thick consistency and then add the seasoning.
13. Turn off the heat and add the cheese. Allow it to cool.
14. Grease an over proof dish put a small amount of tomato sauce then the lasagne sheet.
15. Layer this with the meat and then the tomato sauce, top it with the white sauce and some shredded cheese.
16. On this place another layer of lasagne and repeat the same process till u end with the white sauce.
17. Sprinkle some cheese on the top and place in a preheated oven and bake for 30 minutes.
18. Let the cheese turn slightly golden brown on top.
19. Serve hot.
    

malai chicken zub

Malai chicken

Chicken boneless ½ kg
Onion paste 2
Green chili chopped 6
Fresh cream 1 packet
Oil ½ packet
Black pepper crushed 1 tsp
Roasted white cumin powder 1 tsp
Butter 1 tbsp
Ginger paste 2 tbsp
Salt to taste

Method:
In a pan heat ½ cup oil with 1 tbsp butter and fry 2 onion paste till it turn light brown. Then add ½ kg chicken boneless, 2 tbsp ginger paste and salt to taste. When water dries add 1 tsp roasted white cumin powder, 1 tsp black pepper crushed and 6 green chilies to suate. In the end add 1 packet fresh cream and simmer for 5 minutes

fish bbq zu

BBQ fish

Pomfret 4 pieces
Lemon 4
Turmeric 1 tsp
Black pepper crushed 1 tsp
Red chili crushed 1 tbsp
White cumin powder ½ tbsp
White vinegar 2 tbsp
Oil as required
Salt to taste

Method:
First wash pomfret with water and pour 2 tbsp vinegar on it and leave for 5 minutes. Then wash it again and add 4 lemons juice, salt to taste, 1 tsp turmeric , 1 tbsp red chili crushed and ½ tbsp roasted cumin powder and mix well. Heat oil in a grill pan and grill it. Now brush oil on the fish . when fish turns golden brown take it out and serve with chutney.

naan g

Shahi naan
White flour 2 cup
Egg 1
Butter 1 cup
Sugar 1 tsp
Melon seed 1 tbsp
Sesame seed 2 to 3 tbsp
Yeast 1 to 1 ½ tsp
Milk or water for kneading
Salt to taste
Method:
In lukewarm water add 1 to 1 ½ tsp of yeast and 1 tsp of sugar to mix and leave on a side. When its rise, add in a mixing bowl with 2 cup of white flour, salt to taste, 1 tbsp melon seed , 1 cup of butter and as required water or milk to knead and cover it and leave it for 2 to 3 hours. Now make balls and roll it with rolling pin and make marks from finger and bake it in oven for 200c for 8 to 10 minutes to bake. When it changes color take it out and brush with butter and bake again for1 to 2 minutes. Take it out and serve hot.

taftan roti

Tarka

Taftan
Ingredients
Fine wheat flour ½ kg
Ghee ½ cup
Yeast 1 tbsp
Salt ½ tsp
Sugar 2 tbsp
Milk as required



Method
• In a bowl mix together ½ kg fine wheat flour, ½ cup ghee, 2 tbsp sugar, ½ tsp salt and 1 tbsp instant yeast, now knead to dough with milk as required and keep aside for 1 hour.
• Now knead again, make balls, roll each ball and make some little holes using fork in centre.
• Bake in a preheated oven of 200 degrees for 20 minutes.
• Now remove from oven, sprinkle a handful of water, brush with a little ghee on top and serve hot.

luqmi

Luqmi
Ingredients for Dough
Flour 2 cups
Egg 1
Salt ½ tsp
Sugar ½ tsp
Solid ghee 2 tbsp heaped
Warm water 2 tbsp
Water to knead as required
Ingredients for Filling
Mince 250 gm
Onion chopped 1
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves and green chilies chopped 2 tbsp
Oil 2 tbsp
Method for Dough
Sieve 2 cups flour rub in 2 tbsp ghee, add 1 egg and mix well, dissolve ½ tsp sugar and ½ tsp salt in 2 tbsp lukewarm water, add this mixture to the flour mixture, mix well and knead to medium smooth dough with water as required, wrap in a plastic bag and keep in fridge for 30 minutes.
Method for Filling
Heat 2 tbsp oil, add 1 chopped onion and fry till light golden, add 1 tsp ginger garlic paste, 1 tsp chili powder and 1 tsp salt, fry well, add 250 gm mince, cover and cook till its own water dries, fry well for 2 minutes, add ½ tsp all spice, 2 tbsp chopped coriander and 2 tbsp green chilies, now remove and keep aside. Make small balls from the dough and roll in to long oval. Put a little filling in the centre, apply little water on the edges, fold and sealed, cut with pastry wheel into square. Deep fry in medium hot oil till light golden. Serve hot.

chicken karahi dry fv

Chicken karahi

chicken 500gms
Ginger paste 1 tsp
Garlic paste 1/2 tsp
Tomatoes 5
Green chillies 4
Oil as required
Salt to taste
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Garam masala 1 tsp
Fresh coriander 4 tbsps chopped

Heat oil add the ginger and sauté then add the tomatoes and cook for 2 to 3 mins then add the chicken pieces and cook for a few minutes add the turmeric powder cook for a minute then add the red chili powder, salt and cook for a few minutes. Add the slit deseeded green chilies and Garam masala and cook covered till chicken is tender and masala is cooked. Add coriander and serve with slivers of ginger and lemon.