grill fish S

GRILLED FISH

Ingredients:

Fish fillets ½ kg
Chili powder ½ tsp, heaped
Mustard powder 1 tsp
Black pepper powder 1/2tsp
Salt ¼ tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 2 tbsp

Method:

1. Marinate fish with all above for 10 minutes.
2. Grease your dish with oil, spread fish fillets.
3. Grill for 10 minutes or pan fry for 7 – 8 minutes.
4. Serve with fries & lemon slices.

bohri cutlets

BOHRI CUTLETS

Ingredients:

Mince meat ½ kg
Onion 2 tbsp, chopped
Garlic Ginger paste 1 tsp, heaped
Green chilies 3-4, chopped
Coriander leaves 2 tbsp, chopped
Chilly powder 1 tsp
All spice 1 tsp
Roasted cumin 1 tsp, crushed
Salt 1 ½ tsp
Beaten eggs 3
Bread 3 slices, soaked in water & squeezed well
Bread Crumbs as required
Oil for frying

Method:

1. Marinate mince with all the given ingredients mix well.
2. Then make balls of mince.
3. Coat well in bread crumbs.
4. Dip in beaten eggs & deep fry in fry pan.

sizzling chicken steak S

SIZZLING CHICKEN STEAK

Ingredients:

Chicken breast 2 boneless, flattened
Garlic ½ tsp
Black pepper ½ tsp, crushed
Worcester sauce 1 tbsp
Mustard paste ½ tsp
Demi glace powder 1 tsp, heaped
Salt ½ tsp
Water ½ cup
Oil 1 tbsp

Method:

1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil.
2. Heat grill pan, spread chicken on it & fry till done.
3. Add Worcester sauce, demi glace powder & ½ cup water.
4. Cook till thick.
5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.


SAUTÉD VEGETABLES

Ingredients:

Carrot 1
Cauliflower few, florets
Peas ½ cup
Beans 4 sliced
Salt & pepper pinch

Method:
1. Cut all vegetable, par boiled in 1 cup of water.
2. Drain.
3. Stir fry in 1 tbsp olive oil.

chicken croquettes S

Chicken Croquettes
Ingredients
Chicken mince ½ kg
Bread slice 1
Milk ¼ cup
Salt 1 tsp
Black pepper 1 tsp
Egg ½ beaten
All spice ½ tsp
Potato peeled, boiled and mashed 1
Ingredients for coating
Dry flour as required
Beaten egg 1
Bread crumbs as required
Method
In ½ kg chicken mince mix 1 tsp salt, 1 tsp black pepper, ½ tsp all spice, 1 beaten egg, 1 mash potatoes, 1 bread slice soaked in milk and squeezed, mix all very well make into small crockets shape, roll in dry flour, dip in beaten egg, coat in crumbs, freeze till firm.

grill beef Z

10th Feb- Thursday

Grilled Beef with Rice

Ingredients
½ kg beef undercut
2 lemons
¼ bunch coriander
¼ cup oil
½ tsp cinnamon powder
2 tbsp ginger garlic paste
2 tbsp mustard paste
2 tbsp crushed black pepper
2 tbsp Worchester sauce
2 tbsp white vinegar
Salt to taste
Ingredients for rice
300 grams rice
2 eggs
6 to 8 cloves of garlic
½ tsp black pepper
Salt to taste

Method
Slice ½ kg beef undercut. In a separate bowl, mix juice of 2 lemons, ¼ bunch fresh coriander, ½ tsp cinnamon powder, 2 tbsp ginger garlic paste, 2 tbsp crushed black pepper, 2 tbsp Worchester sauce, 2 tbsp white vinegar, salt to taste, ¼ cup oil and 2 tbsp mustard paste. Mix beef slices with this mixture thoroughly and keep aside for 10 to 15 minutes. Hot Beef is ready to serve.

Boil 300 grams rice and keep aside. Sauté 6 to 8 sliced cloves of garlic and add 2 beaten eggs. Cook for 2 to 3 minutes or until eggs are cooked. Then add boiled rice, ½ tsp black pepper and salt to taste and stir together on high flame. Rice is ready.

handi goshG

Ingredients

• ½ kg mutton
• ½ kg finely sliced tomatoes
• 1 bunch finely sliced coriander
• 1 cup oil
• 2 crushed onions
• 3 lemons
• 4 finely sliced green chilies
• 1 tsp turmeric powder
• 1 tsp crushed black pepper
• 1 tsp roasted and crushed white cumin
• 1 tbsp ginger garlic paste
• 1 tbsp red chili powder
• 2 tbsp sliced ginger
• Salt to taste

Method

1. In a handi, add ½ kg mutton, ½ kg finely sliced tomatoes, 2 crushed onions, 1 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp ginger garlic paste and salt to taste and cook. 
2. When water begins to dry up, add 1 tsp crushed black pepper, 1 tsp roasted and crushed white cumin, 4 finely sliced green chilies and 1 cup oil and sauté. 
3. Add 3 squeezed lemons, 1 bunch finely sliced fresh coriander and 2 tbsp finely sliced ginger and mix briefly. Handi Gosht is ready to serve.

tala gosh G

Ingredients

• 1/2 kg Beef
• 1 cup Oil
• 1 bunch Finely chopped coriander
• 2 Lemon
• 4 Chopped green chilies
• 1 tsp Crushed black pepper
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chili powder
• Salt as required

Method

1. Cut the beef into small cubes and with the help of a meat mallet flatten the beef.Add the beef pieces in a wok along with ginger garlic paste and salt. Cover and cook until the water left by the meat dries.
2. Then add the ground red chilies, lemon juice, and oil. Fry for 2-3 minutes. Add the chopped green chilies, crushed black pepper, and chopped coriander.Serve with chappatis.

mutton bhuna gosh G

Ingredients

• ½ kg beef
• 1 cup yogurt
• 1 cup oil
• 2 sliced onions
• 2 lemons
• 4 sliced green chilies
• ½ bunch sliced cilantro
• 1 tsp turmeric powder
• 1 tsp crushed black pepper
• 1 tbsp ginger garlic paste
• 1 tbsp red chili flakes
• ½ tbsp roasted and ground cumin
• Salt to taste

Method

1. Heat 1 cup of oil in a wok and fry 2 sliced onions till they are golden brown. Then add ½ kg beef, salt to taste, 1 tsp turmeric powder and 1 tbsp ginger garlic paste and cook. When water dries up, add 1 cup yogurt and 1 tbsp red chili flakes and sauté. 
2. Then add 1 tsp crushed black pepper, ½ tbsp roasted and ground cumin, 4 sliced green chilies, juice of 2 lemons and ½ bunch sliced cilantro and mix. Bhuna Gosht is ready, serve with naan or paratha.

mutton fry G

Ingredients

• ½ kg mutton
• 2 sliced onions
• 2 lemons
• 1 cup oil
• ½ cup yogurt
• 1 tsp crushed black pepper
• 1 tsp turmeric powder
• 1 tbsp red chili flakes
• 1 tbsp ginger paste
• 1 tbsp crushed garlic
• 2 tbsp soya sauce
• 2 tbsp white vinegar
• Green chilies, coriander as required
• Salt to taste

Method

1. In a wok, heat 1 cup oil and sauté 2 finely sliced onions until golden brown. Spread fried onion on an absorbent sheet. Now add ½ kg mutton, 2 tbsp white vinegar, 1 tsp turmeric powder, 2 tbsp soya sauce and salt to taste to the cooking pot. Cook until the water dries up. 
2. When water is evaporated, add 1 tbsp ginger paste, 1 tbsp crushed garlic and ½ cup yogurt and sauté briefly. Then add 1 tsp crushed black pepper, 1 tbsp red chili flakes and juice of 2 lemons and allow cooking for 5 minutes. Garnish with green chilies and coriander and serve.

mutton kunna G

Ingredients

• 1 kg Mutton
• 2 Mutton trotters
• 2 Onions chopped
• 1 tbsp Kunna Masala
• 2 tbsp Ginger garlic paste
• 2 tbsp Red chili powder
• 1 tsp Turmeric powder
• 2 tbsp Flour
• 1 cup Ghee
• Salt as required
• Sliced ginger for garnishing

Ingredients for Kunna Masala

• 1 tbsp Cumin
• 1 tbsp Mace
• 8 tbsp Whole coriander
• 1 tbsp Whole black pepper
• 2 Star anise
• 1 tbsp Cloves
• 1 tbsp Green cardamoms

Method for Kunna masala

1. To make the kunna masala toast the cumin, mace, whole coriander, whole black pepper, star anise, cloves and green cardamoms on a flat pan. Then grind all the ingredients together.
2. Heat the ghee in a clay pot and fry the onions till they turn light brown. Fry the ginger garlic paste and add in the meat. Cook till it turns golden brown.
3. Add the kunna Masala, red chili powder and turmeric powder. Sauté for 2-3 minutes. Add the mutton trotters’ stock .Cover and simmer.
4. When the meat becomes tender add the salt. Mix the flour in water and gradually pour the mixture into the pot, stirring continuously.
5. When the gravy thickens , turn the flame off and garnish with black cumin seeds and sliced ginger

bombay mutton curry S

Bombay Mutton curry:
Ingredients:
Mutton ½ kg (boiled)
Salt 1 tsp
Ginger garlic paste 1 tbsp
...Coriander powder 1 tbsp
Chili powder 1 tbsp
Rice (grinded) 1 tbsp
Tamarind pulp ¼ cup
Sesame seeds 1 tbsp
Peanuts 1 tbsp
Coconut 2 tbsp
Onion 1 (grated)
For Bhagar:
Oil ½ cup
Curry leaves few
Mustard seeds ¾ tsp

Method:
1. In a pan boil mutton with 3 cups water , 1 tsp salt , turmeric ½ tsp, whole cumin , 1 tsp and 1 chopped onion.Boil till the meat becomes tender and 1 cup stock is left
2. In another pan heat oil and add the ingredients for the bhagar. Fry the grated onions till they turn light golden. Then add the dry masala and fry well.
3. Roast the sesame seeds, peanuts and coconut and grind finely.
4. Add to the above mixture and fry well.
5. Add boiled mutton with stock and simmer on low flame till done.
6. Lastly add ground rice paste and tamarind pulp Serve with boil rice

chicken acharimasala S

shawarma S

Nazir

Shawarma:
Ingredients:
Chicken (boneless) ½ kg
Garlic paste 1 tsp
White pepper ½ tsp
...Black pepper ½ tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chili sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder ½ tsp
Salt 1 tsp
Oil 2 tbsp

Ingridients for tahini sauce:
Tahini 3 tbsp
Salt ½ tsp
White pepper ½ tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
To serve:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Jerkins half cup
Beat root (julienne) half cup

Method
Marinate chicken Julienne with garlic paste ,white pepper,black pepper, salt, cinnamon powder, soya sauce ,vinegar chili sauce D.P sauce , H.P sauce yogurt and oil for 30 minutes
Heat oil in a fry pan
And fry chicken for 10 minutes till tender
Serve on pitta bread with tahini sauce and vegetables

chicken ginger S

man Nazir

Chicken ginger:
Ingredients:
Chicken ½ kg (boneless)
Chili powder 1 tsp
Salt 1 tsp
...Yogurt 2 tbsp
Ginger garlic paste 2 tsp
Tomato es 2(chopped)
Green chilies 3 (cut in strips)
Ginger 2 tbsp (sliced)
Milk ¼ cup
Mint leaves 2 tbsp (chopped)
Method:
1. In a pan heat oil, add sliced ginger and fry for a minutes. Then add the boneless chicken and fry for 2 minutes
2. Add the ginger garlic paste with salt, chili powder, tomatoes and yogurt. Fry well till the oil forms a separate layer on top.
3. Lastly add milk and cook till gravy thickens . Garnish with chopped mint and serve with nan.

choclate mouseS

Nazir

Chocolate mousse:
Ingredients:
Chocolate 100 grams
Butter 50 gram
Eggs 3
...Milk ¼ cup
Coco powder 1 tbsp
Sugar 75 gram
Vanilla essence ½ tsp
Gelatin 1 tsp
Water ¼ cup
Fresh cream 200 grams
Caster sugar 1 cup
Method:
Melt chocolate over pan of boiling water. Add butter, milk, coco powder and mix well
Now beat eggs with caster sugar very well till they turn fluffy. Then add vanilla essence. Fold the chocolate mixture into the egg mixture and add gelatin very gradually . Then fold in the whipped cream Chill till firm or set
Decorate with fresh cream and chocolate decorations

london fishNchip S

oman Nazir

London Fish 'N' Chips
Ingredients:
Fish fillets ½ kg
Salt ½ tsp
White pepper ½ tsp
...Mustard powder ½ tsp
Lemon juice 2 tbsp
Ingredients for batter:
Flour 1 cup
Baking powder 1 tsp
Salt ½ tsp
Oil 2 tbsp
Chilled water 1 cup
Method:
Marinate fish with salt, pepper, mustard and lemon juice for 15 minutes.
Dip fish in batter and deep fry in frying pan for 10 minutes till light golden and crisp
Serve with fries and ketchup.

makhmali kofte S

Nazir

Recipe Makhmali koftay:
Mince meat 1/2KG
Ginger garlic paste 1 tbsp
Red chilies (crushed) 1 tsp
Salt 1 tsp
...Red onion 1
Roasted chana 50 grams
Khashkash 1 tsp
Green cardomom 3
Black cardomom 1
White cumin 2 tsp
Black pepper 1 tsp
Cloves 4-5
Green coriander 2 tbsp

Ingredients for curry:
Tomatoes 4-5
Ginger garlic 1 tbsp
Chilies powder 1 tbsp
Oil ¼ cup
Salt 1 tsp
Green chilies 4
Coriander for garnish
All spice food ½ tsp
Method:
For koftas grind all the spices and mix in minced meat and make koftas. Shallow fry the koftas and keep aside.
For curry first heat oil. Add sliced tomatoes and cook them for 5- 10 minutes. Add ginger garlic then chilies powder and salt. Cook for 5-10 minutes. Then add the koftas and keep on low flame 5-10 minutes. Garnish with garam masala, coriander and green chilies.
of nargisi koftay

brost chicken &sauce S

Nazir

Broast Sauce:
Ingredients:
Yogurt ½ cup
Potato I boiled
Garlic Paste 1 tsp
...Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp

Method
Blend all the ingredients together.

Chicken Broast:
Ingredients:
Chicken 1(with skin)
Lemon juice 2 tbsp
Salt 1 tsp
Egg 1
Milk 2 tbsp
Paprika 1 tsp
Chinese salt 1 tsp
Mustard powder ½ tsp
Method
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame.
4. Serve with fries and broast sauce.

box patties

Nazir

Box Patties:
Ingredients:
Potatoes 2 (boiled & mashed)
Cottage cheese ½ cup (grated)
Salt ½ tsp
...Black pepper ½ tsp
Onion 2 tbsp (chopped)
Green chilies 4 (chopped)
Coriander leaves 2 tbsp (chopped)
Lemon juice 2 tbsp
Samosa patti 2 dozen
Method:
1) In a bowl mix the cottage cheese, salt, black pepper, onion ,green chillies, coriander leaves and lemon juice together in the mashed potatoes.
2) Fill in the samosa patti with this mixture and deep fry.

pineapple upside cake

Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
...Glazed cherries 6 to 8

Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp

Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.

Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate

chicken hawalian sandwich S

Chicken Hawaiian sandwiches:
Ingredients:
Mini burger buns 4
Egg (boiled) 4 (slices)
Pineapple 4 (slices)
...Roasted chicken 2 cups (shredded)
Cabbage 1 cup
Mayonnaise 2 tbsp
Salt ¼ tsp
Black pepper ¼ tsp
Sugar 1 tsp
Olives for garnish
Cherry for garnish
Method:
1. Cut buns in half ,toast and butter them. Put a slice of pineapple and top with sliced eggs and then roasted chicken.
2. Mix together cabbage, mayonnaise, salt, pepper and sugar and put this mixture on top of the chicken Cover with toasted half bun press firmly. Garnish with pineapple cherry and olives on a tooth pick

baked chicken fingers S

Baked Chicken Fingers:
Ingredients:

Chicken breast 4 (boneless)
Salt 1 tsp
...Black pepper powder 1 tsp
Garlic paste 1 tsp
Vinegar 1 tsp
Milk as required
Cornflakes crushed) 2 cups
Coriander leaves 2 tbsp

Method:
1. Cut chicken breat into fingers
2. Marinate fingers with salt, pepper, garlic and vinegar for 30 minutes .
3. Dip in milk roll in cornflakes to coat them well
4. Grease baking tray place fingers and bake for 25 minutes on 200 degrees

chicken strips sizzler S

Chicken sizzler
Ingredients:

Chicken ½ kg cut into strips

...Marination:
Vinegar 2tbsp
Mustard paste 1 tsp
Ketchup 2 tbsp
Worcester sauce 1 tbsp
Salt ½ tsp
Black pepper powder ½ tsp
Oil 1 tbsp

For sauce:
Flour 1 ½ tsp
Garlic 1 tsp crushed
Chilly powder ½ tsp
Tomatos puree 2 tbsp
Oil 2 tbsp
Water 1 ½ cup

Onion 1
Capsicum 1
Tomato 1

Method:
1. Marinate chicken with all the ingredients for 15 minutes.
2. Heat oil, fry crushed garlic till golden.
3. Add chicken fry for 5 minutes.
4. Add flour mix with ½ cup water & tomato puree.
5. Add all the chili powder in cook till thick.
6. All vegetables cut in cubes
7. Lastly add vegetables cook for 2 minutes and remove.
8. Serve on a sizzler.

chicken shashlik S

Chicken Shashlik
Chicken Shashlik :
Ingredients:
Chicken (boneless) ½ kg
Ginger garlic paste 1 tsp
...Chili powder ½ tsp
Salt ½ tsp
Black pepper powder ½ tsp
Ketchup 2 tbsp
Worcestershire sauce 2 tbsp
Oil ` 1 tbsp
Onion 2
Capsicum 2
Tomato 2

Ingredients for Barbeque sauce:
Tomato paste 4 tbsp
Ketchup 4 tbsp
Vinegar 4 tbsp
Garlic paste 1 tsp
Salt 1 tsp
Sugar 1 tsp
Chili powder ½ tsp
Oil 2 tbsp
Method for Barbeque sauce:
Mix all together

Method for chicken shashlik:
1. Cut vegetables and chicken into square cubes.
2. Marinate chicken with all above ingredients
3. Put chicken on skewers alternating with vegetables
4. Heat 1 tbsp oil in frying pan
5. Fry skewers on low flame for 8 to 10 minutes
Serve shashlik on bed of rice topped with prepared Barbeque sauce .

peach tart

Peach tart

Peach 1 can
White flour 2 cup
Butter 250 grams
Icing sugar ½ kg
Egg 1
Milk ½ litre
Custard powder 1 cup


Method:
For tart:
Put butter, white flour and icing sugar and knead it. Now roll it and put it in tart pan. Now put any heavy thing on it and bake it for 250 c for 5 to 10 minutes.

For filling:
Boil the milk and put remaining icing sugar in it. Now add 1 cup of custard in milk or water and stir until it becomes thick. Now pour the custard onto tart. Then place peaches on top. In a separate bowl mix the icing sugar, butter and eggs. Pour this mixture on top of the tart and bake it 250 c for 10 minutes. Peach tart is ready.

July 15, 2010 · ·

panipuri G

Gol gappay
White chickpeas (boiled) 1 cup
Potato (boiled, cubes) 2 to 3
Yogurt 2 cup
Tomato chopped 2
Onion chopped 1

For gol gappay:
Wheat flour 2 cup
Semolina ½ cup
Oil for fry

Date chutney:
Dates (without seeds) 1 cup
Tomato paste ½ cup
Cumin (roasted, crushed) 1 tsp
Brown sugar 2 to 3 tbsp
Vinegar 2 to 3 tbsp
Oil 2 tbsp
Salt to taste






For sour water:
Water 2 jugs
Tamarind paste 1 cup
Red chilli powder 1 tbsp
Cumin powder 1 tbsp
Dry ginger powder 1 tbsp
Tartri 1 tsp
Black cumin 1 tsp
Salt to taste

Tamarind chutney:
Tamarind paste 1 cup
Gur 4 tbsp
Dry ginger ½ tsp
Cumin (roasted, crushed) 1 tsp
Black cumin 1 pinch
Salt to taste

Method:
Take a mixing bowl and add flour and semolina with 2 to 3 tbsp oil and knead it, with a few drops of water till firm dough is formed. Now roll it in a damp muslin cloth and leave it for 10 minutes. Divide the dough into small balls Start rolling each ball into a 2 inch diameter circle now cut it in round shape with the help of a spherical bowl or spherical utensil. Now fry it in a wok. Fry the puris until they are golden-brown all around by turning a few times. Press it from the centre with the help of a stelll spoon. They should be crisp and puff like a ball. Take the puris out and place them on an absorbent paper.

For tamarind chutney:
Take 1 cup tamarind paste with 4 cups of water and jiggery, dry garlic, cumin, and salt and mix it well. Now cook it for 5 to 7 minutes. Now dish it out and sprinkle black salt. Tamarind chutneys ready.
For sour water:
First boil water in a pan and add tamarind paste, red chili powder, cumin powder, dry garlic, tartaric and salt and cook it for 10 minutes. Now strain it and leave it in clay pot to chill.

Date chutney:
Put oil in a pan and add dates, tomato paste, cumin, brown sugar, vinegar, oil and salt with 1 ½ cup of water and cook it till it become thick.
For serving:
Now put gol gappay in a serving plate with 3 chutneys. Take another plate and put boiled potatoes and chick peas. Serve with yogurt, chopped onions and tomatoes

shermal

Shermaal

White flour ½ kg
Yeast 1 sachet
Sugar 4 tbsp
Egg 1
Clarified butter ½ cup
Salt to taste
Method:
Take warm water in a cup and put yeast, sugar and mix. Leave it for 10 to 15 minutes. When its start to rise, put it in a mixing bowl with white flour, beaten egg, clarified butter and salt and knead it well. Now wrap it in a plastic sheet and leave it on a warm place.
Now make balls from it and roll it with a rolling pin, with help of fork make marks in the centre. Now put it in oven for baking for 15 to 18 minutes at 200C. Brush sheermal with clarified butter and serve immediately

chicken cheese rolls G

Chicken cheese roll
Chicken (breast) 300 grams
Milk 1 cup
Mozzarella cheese 150 grams
Cream ½ cup
B.B.Q Masala 2 tbsp
Lemon juice 2 to 3 tbsp
Garlic chopped 1 ½ tbsp
Black pepper crushed 1 tsp
Salt to taste
Onion for garnish 1



For paratha:
White flour 2 cup
Oil for fry
Salt to taste

Method:
For paratha:
First knead the flour with water and salt to form dough. And make balls then roll t with rolling pin and make shape of chapatti. Now toast it on flat pan from both the side.
For filling:
Put chicken cubes, 1 tbsp of garlic, bar b q sauce, lemon juice, oil and salt in a mixing bowl and mix it. Now fry it in a wok and give smoke.
For cheese sauce:
Put cheese and milk in a wok and cook it till it dissolves. Now add cream with black pepper and chopped garlic and cook it for 1 to 2 minute. Sauce is ready.
Now place a paratha and put chicken on it. Now put sauce and roll it

chum chum G

Chum chum

Milk 2 litre
Sugar 1 cup
White flour 2 to 3 tbsp
White vinegar ½ cup
Kewra essence few drops
Baking powder 1 tsp
Almond pistachio ½ cup
Method:
First cook milk in a pan. When milk starts to boil, flame off the stove and put vinegar so milk curdles. Now bind it in cloth and take out all the water. Now put baking powder and white flour in it and mix it with the help of hand. Now make balls from this batter. Take a pan and put water sugar and kewra essence and cook it to make thick syrup. Then put balls in it and cook on low flame. When starts to float dish it out with syrup and garnish it with almond pistachio

dates&chickpea halwa

Date and chickpea Halwa

Dates 1/2 kg
Chickpea 1 cup
Milk 250 grams
Small cardamom 1 tbsp
Clarified butter 1 cup
Sugar 1/2 cup
Almond pistachio for garnishing


Method:
Blend the dates into a blender and take it out. Boil chickpeas in milk and make paste of it. now put clarified butter into pan and heat it up, then put batter in it and cook it on low heat for 10 minutes. Add sugar, cardamom powder into pan and cook it for 5 minutes. Put dates into the pan and cook 5 minutes more. Dish it out and garnish it with almond and pistachio.

vanilla coffe swril G

Vanilla coffee swirls

Milk 2 cup
Cream 1 cup
Sugar 4 tbsp
Gelatin powder 4 tbsp
Vanilla essence few drops
Butter as required


For swirls:
Brown sugar 3 tbsp
Coffee powder 2 tsp
Gelatin powder 2 tsp

Method:
Grease coffee cup with butter. Put milk, cream, vanilla essence and sugar into the pan boil it little. Add gelatin in it and mix it. Fill it in cup.

For swirls:
Now add water and sugar into a pan and make a syrup. Now add coffee and gelatin into syrup and mix it well, swirls is ready

batta gosh G

Batta Gosht (pasanday)
Ingredients:
• Beef (pasanday)-1 kg
• Black pepper (grinded)-1tbsp
• Cumin (grinded)-1tsp
• Red chili (chopped)-2tbsp
• Cinnamon (chopped)-1 stick
• Clove (chopped)-3 to 4
• Small Cardamom (chopped)-3 to 4
• Big Cardamom (chopped)-2
• Green chili (Chopped)-5 to 6
• Ginger/Garlic (chopped)-2 tbsp
• Oil-1/2 cup
• Salt-To taste
• Lemon-For Garnishing

Method
• Hammer Pasanday and make it straight.
• Take a pan and add all the beef in it and ½ cup of oil.
• Add all spices one by one and cook then add chop green chili after its cook well for flavor.
• Add 1-1 1/2 cup of water and leave it for beef to get soft.
• When beef gets soft add again little bit of oil in it and cooks it.
• Take it out on dish and garnish it with lemon and serve it.

Method:-

Place 1 kg beef pasanday on a slab and hammer them. In a cooking pot, add beef pasanday and all spices. Then add 1 ½ cup water and leave to cook until tender. When beef is almost about tender, add oil or clarified butter and sauté. Garnish with lemon and serve.

pinacolado G

Pinacolada

Ingredients

Pine apple 1 cup
Pine apple juice 1 cup
Coconut powder cream ½ cup
Sugar as required
Crushed ice as required
Cherries for garnishing

Method:

In a blender, put pineapple, pineapple juice, coconut powder, cream, sugar, and ice cubes and blend all the ingredients. Pour this mixture in glass and garnish with cherry. Pina colada is ready.

plum chutney

Plum Chutney
Dried plums 250g
Vinegar 1/2cup
Black pepper powder 1tsp
Small cardamom 2-3
Sugar 1cup
Salt as required
Melon seeds 1/2cup


Method
1) Grind together the small cardamoms and melon seeds
2) In a bowl of water soak the dried plums for 15-20 minutes.
3) In a pan add 2cups of water and the soaked plums. Cook for 15-20minutes
4) When the water reduces to half its original quantity removes the plums and deseeds them.
5) In a bowl mix together the deseeded plums, 1 cup sugar,salt,black pepper powder and ½ cup vinegar.
6) When the sugar is completely dissolved add the ground cardamoms and melon seeds.
7) Heat the mixture on a low flame for 5 minutes.

chicken white karahi G

Chicken white Karahai

Chicken ½ kg
Yogurt 250 grams
Cream ½ cup
Onion 1
Ginger garlic paste 2 tbsp
Ginger 1 inch
Green coriander ½ bunch
Green chilli 4 to 5
Coriander crushed 1 tbsp
White cumin crushed 1 tbsp
Black pepper crushed 1 tsp
Salt as required
Oil 1 cup

Method:
Heat up oil and add chicken in it. Then add onion and garlic paste in it and cook it well.
Now add cumin, coriander, black pepper, yogurt, green chili and 1 ½ cup of water and cook it on high flame. In the end add green chili and cream and cook it till all water dry.
Garnish it with coriander and serve it.

kastoori milk G

Kastoori doodh

Milk 1 litre
Khoya 250 grams
Sugar ½ cup
Almond 20 grams
Pistachio 20 grams
Saffron 1 gram
Cardamom powder 1 tsp

Method:
Take a pan and pour milk and sugar in it and cook it till sugar dissolve. Now put khoya in it. When khoya dissolve, put saffron in warm water and put it in pan. Add cardamom powder and cook it for 10 to 15 minutes. Garnish it with Dry fruits and serve it hot or cold.

jalebi G

Jalebi

White flour ½ kg
Sugar 1 kg
Food color 1 pinch
Yeast 1 tbsp
Kewra essence few drops
Milk as required

Method:
For syrup:
Pour water in a wok and boil it. Then add sugar in it and cook it till it dissolves. Now add kewra essence in it. Syrup is ready.

For jalebi preparation:
Pre heats the water and pours in a cup and mix sugar and yeast and leave it for a while. Now take a bowl add white flour, yeast, food color and milk to make batter and leave it for 2 hours. Now blend it well.
Now heat up oil in a pan, now pour batter slowly and make ring shape from the batter and fry it then one by one dip it in syrup for a while and take it out. jalebi is ready.

BBQ prawns

Bar B Q Prawns

Prawns ½ kg
Tomato 2
Capsicum 2
Onion 2
Ginger garlic paste 1 tbsp
Hot chili sauce ½ cup
Red chili powder 1 tbsp
Black pepper crushed 1 tsp
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Oil 3 to 4 tbsp

For garnish
Salad leaves 3 to 4
Lemon 2 to 3
Onion slice 2 to 3

Method:
Take a mixing bowl and add ginger garlic paste, hot chili sauce, red chili powder, black pepper crushed, turmeric powder, garam masala powder and salt to mix and marinate prawns with this batter. First place capsicum, prawn

chicken kari karahi G

Chicken Keri Karahai

Chicken 1 kg
Yogurt whipped 250 grams
Raw mango 2
Ginger garlic chopped 2 tbsp
Green chili 5 to 6
Red chilly crushed 1 tsp
Black pepper powder ½ tsp
Aniseed crushed ½ tsp
Cumin crushed ½ tsp
Oregano crushed 1 pinch
Dry fenugreek leaves ½ tsp
Oil ½ cup
Salt to taste

Method:
1) Heat oil in a large skillet .Add the chicken pieces, cover and fry the for 4 to 5 minutes.
2) Now add chopped garlic and 2 green chilies. Sauté for one minute.
3) Pour the whipped yogurt into the chicken. Then add 1/2tsp of crushed aniseed, 1/2tsp crushed cumin, 1tsp crushed red chili, 1/2tsp black pepper powder crushed, oregano and salt and fry till the oil forms a separate layer on top.
4) Then add raw mango, remaining green chilies and dry fenugreek leaves .Fry for 4-5 minutes.
5) When the chicken becomes tenders and the water dries turn the flame off.

July 5, 2010 · ·

royak smoothie

Royal smoothies
Mango chopped 2
Brown sugar 1 tbsp
Milk 1 cup
Ice cube as required
Take a blendes jug and put mango, milk, brown sugar and ice cube and blend it well. Now pour it in a glass and serve it.

chicken GFC G

G.F.C

Chicken with skin 1
Egg 4
Oil for fry
Salt to taste

For marinating:
Papaya paste 1 tbsp
Vinegar 6 tbsp
Red chili powder 1 tsp
Chinese salt ½ tsp
Salt as required

For dry mixture:
White flour ½ cup
Rice flour ½ cup
Corn powder 1 cup
Chicken powder 2 tbsp
White pepper powder 1 tbsp
Black pepper 1 tsp
Chinese salt 1 tsp

For chicken marinating:

Take a mixing bowl, put chicken in it and add papaya paste, vinegar, red chili,
Chinese salt and salt and marinate it for around 10 to 15 mins.

For dry mixture:
Now take a square box of plastic and add white flour, rice flour, corn powder,
Chicken powder, white pepper powder, black powder and Chinese salt and mix it well
Now put all eggs into a mixing bowl and beat it well.
Now place the marinated chicken into dry batter then roll it. Now dip it egg and again
Roll it into dry batter. (Note: roll chicken into the batter until whole chicken is coated with batter) now do this process with all pieces and fry it into oil

chicken tikka G

Chicken tikka
Chicken leg piece 2
Dry yogurt 4 tbsp
Garlic paste 1 tsp
Lemon juice 3 tbsp
Black pepper crushed ½ tsp
Red chili powder 1 tsp
Turmeric powder ½ tsp
Food color 1 pinch
Oil 1 tbsp
Salt as required

Method:
Mark the chicken pieces with the help of knife. Put yogurt, salt, black pepper, oil, lemon juice, food color, red chili powder, garlic paste, turmeric powder, and all spice powder in bowl and mix it well. Marinate the chicken in this batter. Grease the oven tray and put chicken .Bake, steam or fry the chicken.

cripsy burger

Crispy burger

Chicken breast 300 gram
Egg 2 to 3
Bun 4 to 6
White flour ½ cup
Rice flour 1 cup
Corn flour 1 cup
Baking powder 1/3 tsp
Garlic powder 1 tsp
Red chili powder 1 tsp
Black pepper 1 tbsp
White pepper 1 tbsp
Mustard paste 2 to 3 tbsp
Chicken powder 2 tbsp
White vinegar 3 tbsp
Oil for fry
Salad leaves as required
Mayonnaise as required
Salt to taste


Method:
For chicken preparation:
Cut chicken breast into 6 slices. Now with the help of hammer tender the chicken and put it in a mixing bowl. Add white vinegar, salt, mustard paste, red chili powder and garlic powder and mix it well and marinate it for half an hour.

For dry mixture:
Now take a square box of plastic and add white flour, rice flour, corn flour, chicken powder, black pepper, white pepper, baking powder, garlic powder and salt and mix it well.

For crispy chicken:
Now put all eggs into a mixing bowl and beat it well.
Now place the marinated chicken into dry batter then roll it. Now dip it egg and again
Roll it into dry batter. (Note: roll chicken into the batter until whole chicken is coated with batter)

For sauce:
Take a cup and pour ½ cup of mayonnaise and 1 tbsp of mustard paste and mix it well.

For crispy burger:
Now spread sauce on one side of bun then place chicken and then as again spread sauce on chicken and put ice berg on it and place the other piece of bun.

chinese steaks wth veg

Ingredients

• 250 gm Beef undercut
• ½ cup Soya sauce
• 1 tsp Ginger garlic paste
• 1 tsp Mustard paste
• 100 gm Cauliflower
• 1 Carrot
• 100 gm White cabbage
• 2 tbsp Oil
• Salt & pepper to taste

Method

1. Clean the beef undercut beef, remove the fat from the meat, cut into 1 inch round shapes and hammer with a beef mallet. To prepare the marinade, mix together ½ cup Soya sauce, 1 tsp of ginger garlic paste, 1 tsp of mustard seeds, 1 tbsp of oil ,salt & pepper . 
2. Then add beef steaks into the mixture and leave it for 15 to 20 minutes. Dice the cauliflower and carrots, julienne cut the cabbage and place the vegetables in salty cold water. 
3. Grease a wok or a frying pan, on a high flame add the marinated beef steaks, one by one turn them after couple of minutes, remove when soft and tender.
4. In a separate pan or wok stir fry the cauliflower, carrot and cabbage on a high flame for a couple of minutes. Season with salt and pepper .Remove and serve with the beef steaks.

lamb steak

Ingredients

• ½ kg Lamb steak
• Mint leaves for garnish
• ½ tsp Lemon juice
• 1 clove Garlic crushed
• 1 Green onion chopped
• 2 tbsp Olive oil
• 1 tsp Black pepper crushed
• Salt to taste

Directions

1. In a mixing bowl add the steaks, lemon juice, crushed garlic, green onions chopped, olive oil, and black pepper crushed and salt. Mix well.
2. Now wrap the steak with a plastic sheet and refrigerate for the whole night.
3. Oil the grill pan and put the meat on it and grill it from both sides till the meat is done.

chicken staek G

Ingredients

• 500 gm Chicken steaks (boneless)
• 200 gm vegetable
• 2 Potato boiled
• ½ cup Cream
• 1 ½ tbsp Black pepper crushed
• 6 tbsp Red vinegar
• 6 tbsp Soya sauce
• 1 tbsp Brown sugar
• 1 cup Chicken stock
• 1 tbsp Corn flour
• 1/3 tsp Paprika powder
• 2 tbsp Chili garlic sauce
• ½ cup Butter
• 2 tbsp Oil
• Salt as required

Directions

1. Cut the chicken fillet lengthwise into 2-3 pieces. Season the chicken with 1tbsp black pepper, 2tbsp red vinegar and salt.
2. Heat a heavy metal roasting pan over high heat. Add 2tbsp oil and 1/2cup butter. When the oil begins to give off wisps of smoke carefully put the meat in the pan and fries both the sides.
3. Transfer the steaks on a grilling pan and grill until the grill marks are visible.
4. In a mixing bowl, mix the mashed boiled potatoes along with 1/2cup cream, a pinch of salt and a pinch of black pepper.Keep aside.
5. Cut all the mixed vegetables into thin strips. Heat some butter in a pan over a medium flame. Add all the vegetables with 1/3cup chicken stock, a pinch of salt, a pinch of black pepper. Sauté until tender but still crisp.
6. Remove and discard the scraps from the same roasting pan, and pour off all but a thin layer of oil. Put the pan over medium heat. Add the remaining chicken stock, 6tbsps Soya sauce, 1tbsp brown sugar, 1 ½ tbsp black pepper, salt, 2tbsp chili garlic sauce, and 1/2tsp red chili powder. Mix well.
7. Add 1tbsp of corn flour in water and pour this mixture into the sauce. Continue cooking until the sauce thickens.
8. Heat a steak platter .Transfer the steaks onto the platter. Ladle the sauce over the meat Put the mashed potatoes and mixed vegetables long side.

beef steaks G

Ingredients

• 2 Beef flay
• 200 gram Mix vegetable
• 2 Potatoes boiled
• ½ cup Cream
• 1 ½ tbsp Black pepper crushed
• 6 tbsp Red vinegar
• 6 tbsp Soya sauce
• 1 tbsp Brown sugar
• 1 cup Chicken stock
• 1 tbsp Corn flour
• 1/3 tbsp Paprika/ red chilli powder
• 2 tbsp Chilli garlic sauce
• ½ cup Butter
• 2 tbsp Oil
• Salt as required

Directions

1. Take a pan and mix oil and butter in it. Now take beef flay and marinate it with 1 tbsp of black pepper, 2 tbsp of red vinegar, salt and cook it on low flame with both sides.
2. When meat tenderized grill mark it by putting it on hot grill pan. When its ready take it out on steak platters.
3. Take a mixing bowl and put boiled potato, cream, pinch of salt, pinch of black pepperand mix it well.
4. Cut all the vegetables in julienne cutting. Put butter into pan and add all vegetables, 1/3 cup of stock, pinch of salt, pinch of black pepper and cook it well . then draw it on steaks platter.
5. Put butter and oil into the pan and add remaining stock, Soya sauce, brown sugar, black pepper, chilli garlic sauce, salt and red chilli powder and mix it well. . in last mix corn flour in the water and pour it into the pan and mix it.
6. when its become thick pour it into the steaks platter.

chicken tikia phadi G

Chicken Tikkyan Phadi

Chicken mince ½ kg
Onion chopped 1
Egg 2
All spice powder 1 tsp
Cumin crushed 1 tsp
Black pepper crushed 1 tsp
Ginger garlic paste 1 tbsp
Whole coriander powder 2 tsp
Bread crumbs 2 to 3 tbsp
Pomegranate seeds 1 ½ tbsp
Onion tomato for garnish
Oil for fry
Salt to taste

Method:
In a mixing bowl add ½ kg chicken mince, 1 ½ tbsp of pomegranate, 2 to 3 tbsp of bread crumbs, 1 tbsp of ginger garlic paste, salt to taste, 2 tsp of coriander crushed, 1 tsp of whole cumin crushed, 1 tsp black pepper crushed, 1 tsp all spice powder and 1 ½ tbsp of red chili powder to mix. Now add 2 eggs and make patties from batter. Heats oil in a frying pan and shallow fry it. Dish out in a serving platter and garnish it tomato and onion to serve.

prawns chilly sauce Z

Prawn Chili Sauce

Ingredients
½ kg prawns
1 cup water
1 capsicum
1 carrot
1 onion
1 spring onion
1 tomato
6 cloves of garlic
10 to 12 whole red chilies
1 tbsp corn flour
½ tsp black pepper
4 tbsp tomato ketchup
4 tbsp Worchester sauce
4 tbsp oil
Salt to taste

Method
Boil 10 to 12 whole red chilies and blend with some water. Finely slice 1 capsicum, 1 carrot, 1 onion, 1 spring onion, 1 tomato and 6 cloves of garlic. In some hot oil, sauté ½ kg prawns. In a wok, add 4 tbsp oil and fry sliced garlic until it turns golden brown. Then add chili paste, 4 tbsp Worchester sauce and all chopped vegetables and stir together for 2 to 3 minutes. Also add a cup of water stir together on high flame for 4 to 5 minutes. When water begins to evaporate, decrease the flame and add sautéed prawns. Thicken the mixture with corn flour dissolves in some water. When Prawn Chili Sauce reaches desired consistency, it is ready to serve.

chinese Whole CHKN Z

Chinese Chicken

Ingredients
1 whole chicken with skin
1 cup honey
2 spring onions
6 aniseeds
10 cloves
4 to 5 cinnamon sticks
6 glasses of water
50 grams ginger
½ cup Worchester sauce
1 tbsp black pepper
Oil for frying
Salt to taste

Method
In a pan, add 6 glasses of water, 1 cup honey, ½ cup Worchester sauce, 2 spring onions, 6 aniseeds, 10 cloves, 4 to 5 cinnamon sticks, 50 grams ginger, 1 tbsp black pepper and salt to taste and boil. When water comes to a boil, add 1 whole chicken with skin. When chicken is ready, take it out of the pan carefully. In a separate pan, fry boiled chicken until it turns golden brown. Chinese Chicken is ready to serve.

chinese beef staeks Z

Chinese Beef Steak
Ingredients
½ kg beef undercut
1 onion
1 spring onion
2 tbsp oyster sauce
2 tbsp Worchester sauce
1 tbsp soya sauce
Salt to taste
1 tbsp crushed black pepper
4 tbsp oil
4 cloves of garlic
½ cup water
1 tbsp corn flour

Method
Slice ½ kg beef undercut in steak form. Cut out rings from 1 onion and slice spring onion into diamond shape. Chop garlic into small pieces and fry until golden brown. Then add beef and stir until excess water evaporates. Then add all vegetables, sauces and spices and cook for 4 to 5 minutes. Then add water and cook for another 2 to 3 minutes. When water begins to boil, thicken the mixture with corn flour. When gravy reaches your desired consistency, Chinese Chicken Steak is ready to serve.

sweet n sour chicken Z

Sweet and Sour Chicken

Ingredients
300 grams boneless chicken
1 egg
1 capsicum
1 tomato
1 spring onion
3 pineapple rings
½ cup water
1 tsp garlic paste
½ tsp black pepper
2 tbsp sugar
2 tbsp plain flour
2 tbsp corn flour
4 tbsp tomato ketchup
4 tbsp white vinegar
4 tbsp oil
1 ½ tbsp corn flour
Oil for frying
Salt to taste

Method
Slice 300 grams chicken. Add a beaten egg, 2 tbsp plain flour, 2 tbsp corn flour, salt to taste and ½ tsp black pepper and mix. Deep fry chicken slices in hot oil. In a pan, heat some oil and sauté 1 tsp garlic paste. When garlic paste begins to change color, add chopped capsicum, tomato, spring onion, onion, pineapple, salt to taste, chicken and water and stir together for 2 to 3 minutes. Then add 4 tbsp tomato ketchup, 4 tbsp white vinegar, 2 tbsp sugar and remaining spices and cook for another 2 to 3 minutes. Then add ½ cup water and bring to a boil. When water begins to boil, thicken the mixture with 1 ½ tbsp corn flour. Stir together for another couple of minutes and serve hot Sweet and Sour Chicken.

kungpao beef Z

Kung Pao Beef

Ingredients
300 grams beef undercut
1 capsicum
1 onion
1 spring onion
1 cup water
5 to 6 whole red chilies
25 grams walnuts
4 to 5 cloves of garlic
1 tbsp corn flour
½ tsp black pepper
2 tbsp oyster sauce
2 tbsp chili sauce
2 tbsp soya sauce
4 tbsp oil
Salt to taste

Method
Slice 300 grams beef undercut and keep aside. Chop 1 capsicum, 1 onion and 1 spring onion into dices. Also slice 4 to 5 cloves of garlic. In a pan, heat 4 tbsp oil. Sauté whole red chilies and garlic until they change color. Then add beef slices and stir together for 3 to 4 minutes and allow excess water to evaporate. Now add vegetables, ½ tsp black pepper, 2 tbsp oyster sauce, 2 tbsp chili sauce, 2 tbsp soya sauce and salt to taste and stir together. Then add 1 cup water and 25 grams walnuts. When water begins to

chicken schezwan Z

Chicken Schezwan

Ingredients
300 grams chicken boneless
¼ cabbage
1 medium carrot
1 onion
1 spring onion
5 to 6 whole red chilies
5 to 6 cloves of garlic
1 tbsp corn flour
½ tsp black pepper
2 tbsp oyster sauce
2 tbsp soya sauce
4 tbsp chili sauce
4 tbsp oil
Salt to taste

Method
Slice 300 grams chicken, ¼ cabbage, 1 capsicum, 1 medium carrot, 1 onion and 1 spring onion into julienne pieces. In a pan, heat 4 tbsp oil and sauté 5 to 6 cloves of garlic and 5 to 6 whole red chilies until it turns golden brown. Then add chicken and sauté for another 3 to 4 minutes. When chicken begins to change color, add ½ tsp black pepper, 4 tbsp chili sauce, 2 tbsp oyster sauce, 2 tbsp soya sauce, all vegetables and salt to taste. Stir together for a couple of minutes. When vegetables are tender, add 1 tbsp corn flour dissolved in some water and mix. When gravy is thickened to desired consistency, Chicken Schezwan is ready to be served with boiled rice.

chicken chowmein Z

Chicken Chowmein

Ingredients
300 grams boneless chicken
½ packet egg noodles
½ cabbage
1 capsicum
1 medium carrot
1 spring onion
5 to 6 button mushrooms
6 cloves of garlic
1 cup water
½ cup bean sprouts
¼ Chinese cabbage
1 tbsp turmeric powder
1 tbsp corn flour
½ tsp black pepper
2 tbsp oil
4 tbsp oyster sauce
4 tbsp Worchester sauce
4 tbsp oil
Salt to taste

Method
Boil ½ packet noodles in hot water mixed with 1 tbsp turmeric powder. In a separate pan, heat 3 to 4 tbsp oil and sauté 6 sliced cloves of garlic. When garlic begins to change color, add 300 grams chicken slices and allow cooking for 2 to 3 minutes. Then add 1 capsicum cut into cubes, ½ cabbage, 1 medium carrot, 1 spring onion, 5 to 6 button mushrooms, ½ cup bean sprouts, ¼ Chinese cabbage and 1 cup water. Also add ½ tsp black pepper, 4 tbsp oyster sauce, 4 tbsp Worchester sauce and salt to taste and stir together. Thicken the mixture with 1 tbsp corn flour and turn off the flame. Grease another pan with 2 tbsp oil. Add noodles and cook until noodles are crisp from both sides. In a platter, place noodles and top them with chicken and vegetable mixture. Chicken Chowmein is ready to serve.

March 3

bun (Z)

Bun

Ingredients

300 grams plain flour
10 grams salt
15 grams yeast
20 grams sesame seeds
25 grams white butter
25 grams sugar
1 egg
Water to requirement

Method

Mix together 300 grams plain flour, 15 grams yeast, 25 grams white butter, 10 grams salt, 20 grams sesame seeds and water to requirement and knead to form fine dough. Keep aside to let the dough rise. When dough has formed desired shape, place in oven at 250 c for 10 minutes. Then lower the temperature to 200 c and allow baking until bun is a nice golden brown on the top. Use home made Bun to your choice.

pasta

Pasta with Tomato Sauce

Ingredients
½ packet pasta
1 capsicum
3 green chilies
½ bunch of parsley
½ cup cream
5 to 6 cloves of garlic
½ cup tomato paste
1 tsp oregano
1 tsp rose berry
1 tsp thyme
1 tbsp red chili flakes
½ tsp black pepper
3 tbsp oil
Salt to taste

Method
Boil ½ packet pasta and keep it aside. In a pan, heat 3 tbsp oil and add finely sliced 5 to 6 cloves of garlic until they are golden brown in color. Then add 1 tsp oregano, 1 tsp thyme, 1 tsp rose berry, 3 finely sliced green chilies, 1 finely sliced capsicum, 1 tbsp red chili flakes, ½ tsp black pepper and ½ cup tomato paste and stir it for 2 to 3 minutes. When the mixture is ready, keep it aside. In a pan, add ½ cup cream, boiled pasta and salt to taste. When they are properly mixed, include tomato paste and cook it for 1 to 2 minutes. In the end sprinkle ½ bunch parsley on top of it and serve.

pasta salad

Pasta Salad

Ingredients
½ packet macaroni
1 apple
1 carrot
1 capsicum
1 onion
1 tomato
1 lemon
1 cucumber
1 cup mayonnaise
¼ part of cabbage
1 tbsp black pepper
Salt to taste

Method
Boil ½ packet macaroni. Peel 1 apple and cut into fine cubes. Also chop 1 capsicum, 1 carrot, 1 onion, 1 tomato, 1 lemon juice, 1 cucumber and ¼ part of cabbage finely. Add all the vegetables into boiled macaroni. Also add 1 tbsp black pepper, salt to taste and 1 cup mayonnaise and mix it thoroughly. Serve Pasta Salad garnished of your choice.

fried chicken(Z)

Fried Chicken

Ingredients
½ kg chicken
1 lemon
1 tbsp red chili flakes
1 tbsp turmeric powder
½ tbsp hot spices powder
½ tbsp cumin seeds
2 tbsp corn flour
2 tbsp ginger garlic paste
2 tbsp red chili powder
3 tbsp clarified butter
4 tbsp plain flour
Oil for frying
Salt to taste

Method
Cut ½ kg chicken into small pieces. Mix it with 2 tbsp ginger garlic paste, juice of 1 lemon, 1 tbsp red chili flakes, 1 tbsp turmeric powder, ½ tbsp hot spices powder, ½ tbsp cumin seeds, 2 tbsp red chili powder, 3 tbsp clarified butter and salt to taste. Then coat with 2 tbsp corn flour. Place in a steamer for 8 to 10 minutes. Then deep fry in hot oil. Fried Chicken is ready to serve.

french salad

French Salad

Ingredients
1 cucumber
1 tomato
1 carrot
1 boiled potato
Juice of a lemon
½ radish
½ bunch iceberg
½ cup mayonnaise
½ packet mozzarella cheese
1 tsp crushed black pepper
3 tbsp tomato ketchup
Salt to taste

Method
Chop ½ bunch iceberg, a cucumber, a tomato, a carrot, 1 boiled potato and ½ radish into small pieces. Grate ½ packet mozzarella cheese. In a bowl, mix all vegetables with ½ cup mayonnaise, 3 tbsp tomato ketchup, 1 tsp crushed black pepper and juice of a lemon. Then mix together with grated cheese and serve French Salad.

khoya

Khoya
Ingredients
190 grams white butter
190 ml fresh milk
500 grams full cream powder milk
4 green cardamoms

Method
Cook 190 grams white butter with 190 ml fresh milk and 4 crushed green cardamoms until all ingredients are well combined. Then mix togther with a hand beater on low flame. Stir together for 2 to 3 minutes and take off the flame. Khoya is ready to used to your choice.

lahori chana masala (Z)

Lahori Channa Masala

Ingredients
2 cups boiled chickpeas
1 onion
2 glasses chicken stock
125 grams yogurt
½ cup clarified butter
100 gram yellow gram
1 tsp cumin powder
1 tsp hot spices powder
1 tbsp turmeric powder
1 tbsp red chili powder
2 tbsp ginger garlic paste
Salt to taste

Method
Soak 100 gram yellow gram and keep it aside. Heat ½ clarified butter and fry 1 onion until it is golden brown. Add 2 tbsp ginger garlic paste, 2 cup boiled grams and soaked yellow gram in it. After 2 to 3 minutes, include 125 grams yogurt, 2 glasses chicken stock, 1 tbsp turmeric powder, 1 tbsp red chili powder, 1 tsp cumin powder, 1 tbsp red chili powder and salt to taste and allow simmering for 15 to 20 minutes. When the lentils are well combined with the mixture, stir together on high flame. Mouthwatering Lahori Channa Masala is ready to serve.

spicy wings (Z)

Spicy Wings

Ingredients
½ kg chicken wings (with skin)
1 egg
1 lemon’s juice
1 tsp turmeric
1tbsp crushed cumin
1 tbsp coriander powder
1 tbsp chaat Masala
2 tbsp ginger garlic paste
2 tbsp plain flour
2 tbsp red chili flakes
3 tbsp corn flour
Coriander as required
Oil for frying
Salt to taste

Method
Cut and divide chicken wings in two halves. Add a beaten egg, 2 tbsp plain flour, 3 tbsp corn flour, juice of a lemon, 2 tbsp red chili flakes, 1 tbsp crushed cumin seeds, 1 tbsp crushed coriander, 2 tbsp ginger garlic paste, 1 tsp turmeric and salt to taste and marinate it for 10 to12 minutes. Deep fry wings in hot oil. When chicken wings are fried, sprinkle chaat masala and coriander leaves and serve.

February 19

grill beef

Grilled Beef with Rice

Ingredients
½ kg beef undercut
2 lemons
¼ bunch coriander
¼ cup oil
½ tsp cinnamon powder
2 tbsp ginger garlic paste
2 tbsp mustard paste
2 tbsp crushed black pepper
2 tbsp Worchester sauce
2 tbsp white vinegar
Salt to taste
Ingredients for rice
300 grams rice
2 eggs
6 to 8 cloves of garlic
½ tsp black pepper
Salt to taste

Method
Slice ½ kg beef undercut. In a separate bowl, mix juice of 2 lemons, ¼ bunch fresh coriander, ½ tsp cinnamon powder, 2 tbsp ginger garlic paste, 2 tbsp crushed black pepper, 2 tbsp Worchester sauce, 2 tbsp white vinegar, salt to taste, ¼ cup oil and 2 tbsp mustard paste. Mix beef slices with this mixture thoroughly and keep aside for 10 to 15 minutes. Hot Beef is ready to serve.

Boil 300 grams rice and keep aside. Sauté 6 to 8 sliced cloves of garlic and add 2 beaten eggs. Cook for 2 to 3 minutes or until eggs are cooked. Then add boiled rice, ½ tsp black pepper and salt to taste and stir together on high flame. Rice is ready.

nehari(Z)

Nehari
Ingredients
½ kg mutton bong
2 onions
1cup clarified butter
1 piece of cloth
2 glass of water
½ cup of red flour
1 tbsp of hot spices powder
2 tbsp of ginger garlic paste
2 tbsp of fennel seeds
2 tbsp of dry ginger
3 tbsp of red chili powder
Salt to taste

Method
In a pan, add 1 cup of clarified butter, 2 finely sliced onions and ½ kg mutton bong and cook it till onion begins to dissolve. Simultaneously take a piece of cloth and add 2tbsp fennel seeds and 2 tbsp dry ginger in it and tie it. Include it in the pan and also add 2 tbsp ginger garlic paste and 3 tbsp red chili powder in it. After stirring it well, add two glass of water in it. Cover the pan with its lid to allow cooking until mutton is tender. After the mutton is tenderized, add ½ cup red flour to thicken the gravy. Dissolve 1tbsp hot spices powder in some water and add to the gravy when it has reached the desire consistency. Allow simmering for 5 to 10minutes. Delicious Nehari is ready to serve

fruit halva

Fruit Halva

Ingredients
¼ melon
1 apple
1 pear
1 peach
1cup of sugar
1cup of clarified butter
125grams of dried whole milk
2 pieces of pineapple
50 grams almonds
50 grams pistachio
½ tsp yellow color
2 tbsp screwpine

Method
First cut ¼ melon, 1 apple, 1 pear, 1 peach and 2 pieces of pineapple into small pieces. Then heat 125 grams of clarified butter in a pan and include all the pieces of fruit in it. After cooking it for 2-3 minutes include 1cup of sugar in it. When sugar and fruits are well combined, add 50 grams sliced almonds, 50 grams sliced pistachio, ½ tsp yellow color, 125 grams dried whole milk and 2 tbsp screwpine and let it cook on high flame for 5-6 minutes. Your delicious Fruit Halva is ready.

dhaka fish fry

Dhaka Fish

Ingredients
300 grams of fish
2 lemons
1 egg
¼ bunch coriander
1 tsp red chili powder
1tsp turmeric powder
2 tbsp red chili flakes
2 tbsp sesame seeds
2 tbsp plain flour
2 tbsp corn flour
2tbsp ginger garlic paste
Oil for frying
Pinch of Chaat Masala
Salt to taste

Method
Wash 300grams sliced fish. Add 2 tbsp ginger garlic paste, 2 tbsp red chili flakes, 1 tsp red chili powder, 1 tsp turmeric powder, ¼ bunch coriander, salt to taste, 1 egg, 2 tbsp plain flour, 2 tbsp corn flour and 2 tbsp sesame seeds and mix thoroughly. Fry fish slices in hot oil. Sprinkle chaat masala on fried Dhaka Fish and

masala stem chicken (Z)

Masala Steam Chicken

Ingredients
½ kg chicken
1 egg
½ cup tamarind paste
1 tbsp turmeric powder
1 tbsp cumin seeds
1 tbsp hot spices powder
2 tbsp red chili powder
1 tbsp ginger garlic paste
3 tbsp plain flour
Oil for frying
Salt to taste

Method
Mix ½ kg chicken with 2 tbsp ginger garlic paste, ½ cup tamarind paste, 2 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp cumin, 1 tbsp hot spices powder and salt to taste. Coat with plain flour and dip in beaten egg. Fry chicken until it turns golden brown. Steam for 10 to 15 minutes and Masala Steam Chicken is ready to serve.

mix fruit pie (Z)

Mix Fruit Pie

Ingredients
½ kg flour
300 grams uni puff
1 egg
1 tin mix fruit cocktail
25 grams raisins
4 to 5 pineapple rings
½ cup sugar
1 tsp vanilla essence
½ tsp ground cinnamon
Water to requirement
Salt to taste

Method
Mix ½ kg plain flour with salt to taste and water to requirement and knead to form fine dough. Knead the dough with 300 grams uni puff and keep aside. In a pan, cook ½ cup sugar, 4 to 5 pineapple slices, 1 tin fruit cocktail, 25 grams raisins and 1 tsp vanilla essence. When the mixture is well cooked, take it off the flame and keep aside. Fill the mould with prepared dough and make a layer of fruit mixture. Cover fruits with dough and brush a beaten egg on top. Bake in a pre heated oven at 220 c for 20 to 25 minutes. Take out of the oven when its color is golden. Sprinkle ½ tsp ground cinnamon and serve.

February 10

cream caramel (Z)

Cream Caramel

Ingredients
½ kg milk
7 eggs
1 cup sugar
1 tbsp vanilla essence
4 tbsp sugar

Method
In a caramel mould, heat 4 tbsp sugar. In a bowl, beat together 7 eggs. Then add ½ kg milk, 1 cup sugar and 1 tbsp vanilla essence. When mixture is ready, pour into the mould and bake at 220 c for 20 to 25 minutes. When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. Cream Caramel is ready.

chkn r fish cheese rolls

Fish Cheese Roll

Ingredients
300 rams fish fillet
½ packet mozzarella cheese
1 tomato
1 capsicum
1 onion
1 lemon
1 egg
1 kg manda patti
¼ cup plain flour
Oil for frying
1 tbsp garlic paste
½ tsp black pepper powder
Salt to taste

Method
Cut 300 grams fish fillet into small pieces. Add chopped tomato, capsicum and onion. Also add 1 tbsp garlic paste, juice of 1 lemon, salt to taste, ½ tsp black pepper powder and ½ packet shredded mozzarella cheese. Cut manda patti in shape and size of spring rolls and fill in the fish mixture. Fold the ends and apply the mixture of a beaten egg and ¼ cup plain flour to avoid it from unfolding. Deep fry the Fish Cheese Rolls and serve.

beef konji

Beef Konji
Ingredients
½ kg beef undercut
1 bottle white soda
1 onion
4 cloves of garlic
1 tbsp crushed black pepper
2 tbsp chili garlic sauce
2 tbsp Worcestershire sauce
2 tbsp corn flour
2 tbsp oil
Salt to taste

Method
Cut ½ kg beef undercut into thin slices and fry in hot oil. In a separate pan, heat 2 tbsp oil and add 1 onion, 4 sliced cloves of garlic and 1 tbsp crushed black pepper and sauté. Then add fried beef and stir together. Now add 1 bottle white soda, 2 tbsp chili garlic sauce, 2 tbsp Worcestershire sauce and salt to taste. Put on high flame and allow cooking for 5 minutes. Add 2 tbsp corn flour and mix. Beef Konji is ready to serve.

chinese stew(Z)

Chinese Stew
Ingredients
½ kg chicken
1 carrot
1 spring onion
2 capsicums
2 glasses of water
4 tbsp corn flour
½ cup oil
¼ cabbage
½ tsp black pepper powder
½ tsp white pepper powder
2 tbsp ginger garlic paste
Salt to taste

Method
Heat ½ cup oil and sauté 2 tbsp ginger garlic paste. When it changes color, add ½ kg chicken and keep stirring on high flame until chicken changes color. Then add chopped carrot, spring onion, capsicums, ¼ cabbage, ½ tsp black pepper powder and salt to taste and stir for 2 to 3 minutes. Then add 2 cups of water and cover the pan to allow cooking on medium flame for 8 to 10 minutes. When chicken is tender, add 4 tbsp corn flour dissolved in water to thicken the mixture. Delicious Chicken Stew is ready to serve.

hi tea chicken (Z)

Hi- Tea Chicken
Ingredients
½ kg chicken breast
3 tbsp plain flour
3 tbsp corn flour
1 egg
Salt to taste
½ tsp black pepper
¼ tsp white pepper
1 tbsp red chili flakes
1 packet corn flakes
1 plastic bag
Oil for frying
1 tbsp ginger garlic paste
¼ bunch sliced coriander

Method
Clean ½ kg chicken breast and hammer lightly with a steak hammer. Then cut chicken into stripes and mix with ½ tsp black pepper, ¼ tsp white pepper, 1 tbsp red chili flakes, 1 tbsp ginger garlic paste, salt to taste and 1 beaten egg. Also add ¼ bunch sliced coriander, 3 tbsp corn flour and plain flour and mix thoroughly. Fill a plastic bag with crushed corn flakes and one chicken strip and hammer. Repeat the process with all chicken stripes and deep fry. Serve crunchy Hi- Tea Chicken with tomato ketchup.

February 2

chicken bhuna gosh (Z)

Chicken Bhuna Gosht

Ingredients
1 kg chicken
1 onion
2 tomatoes
125 grams yogurt
¼ bunch fresh coriander
¼ bunch mint
½ cup clarified butter
1 tbsp red chili powder
1 tbsp turmeric powder
1 tbsp crushed cumin
2 tbsp red chili flakes
2 tbsp ginger garlic paste
Salt to taste

Method
Cut 1 kg chicken into small pieces. In a pan, heat ½ cup clarified butter and sauté 2 tbsp ginger garlic paste. When color begins to change, add chicken and sauté. In a blender, add 1 onion, 2 tomatoes and ¼ bunch mint and blend to form a paste. Then add 125 grams yogurt and prepared paste and stir together. Then add 1 tbsp red chili powder, 1tbsp turmeric powder, 1 tbsp crushed cumin, 2 tbsp red chili flakes and salt to taste and mix. Also add 1 cup water and allow cooking until water dries up. Top with ¼ bunch sliced fresh coriander and serve Chicken Bhunan Gosht.

pineapple chkn (Z)

Chicken Pineapple

Ingredients
3000 grams chicken breasts
4 pineapple rings
2 spring onions
3 green chilies
4 cloves of garlic
1 pinch cinnamon powder
½ glass water
1 tsp crushed black pepper
¼ tsp white pepper powder
2 tbsp corn flour
2 tbsp honey
3 tbsp oil
Salt to taste

Method
Chop 300 grams chicken into small pieces and finely slice 4 cloves of garlic. In a pan, heat 3 tbsp oil and sauté garlic until it turns golden brown. Also add chicken and pineapple. When chicken begins to change color, add 2 sliced spring onion, 3 green chilies, a pinch of cinnamon powder, 1 tsp crushed black pepper, ¼ tsp white pepper powder, salt to taste and 2 tbsp honey and mix. Cook for 2 to 3 minutes and then add ½ glass water. When water begins to boil, add 2 tbsp corn flour dissolved in water and mix. Delicious Chicken Pineapple is ready to serve.

Yakhni biryani (Z)

Yakhni Biryani

Ingredients
½ kg chicken
1 cup clarified butter
1 glass water
2 onions
250 grams yogurt
3 tbsp kewra
½ tsp yellow color
6 to 8 green chilies
4 to 4 aniseeds
25 grams whole spices
300 grams rice
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tbsp ginger garlic paste
2 tbsp turmeric powder
Salt to taste

Method
Soak 300 grams rice for half an hour. In a pan, heat 1 cup clarified butter. Add 2 tbsp ginger garlic paste, 2 sliced onions and ½ kg chicken and sauté until color begins to change. Make a pouch of 250 grams yogurt, 1 tbsp fennel seeds and 1 tbsp coriander seeds with a piece of cotton and add to chicken. Then add 25 grams whole hot spices, salt to taste, 2 tbsp turmeric powder and 6 to 8 green chilies and mix. Add 1 glass of water after some time. In a another pan, boil rice with salt to taste, 1 tbsp cumin seeds and 4 to 5 aniseeds. Make a layer of rice on the top of chicken gravy. Top with melted clarified butter, kewra and yellow color and allow simmering for 10 to 12 minutes. Delicious Yakhni Biryani is ready to serve.

January 29

steam fried chkn (Z)

Steam Fried Chicken
Ingredients
1 whole chicken
2 eggs
2 cups plain flour
½ cup tamarind paste
1 tbsp hot spices powder
2 tbsp ginger garlic paste
4 tbsp red chili powder
Salt to taste
Oil for frying

Method
Cut 1 whole chicken into 8 pieces and make slits in the chicken pieces. Then add 2 tbsp ginger garlic paste, ½ cup tamarind paste, 1 tbsp hot spices powder, 4 tbsp red chili powder, salt to taste and 1 beaten egg and mix together with chicken. Coat chicken pieces with plain flour, dip in beaten egg and coat again with plain flour. Allow steaming for 10 to 15 minutes and then deep fry. Steam Fried Chicken is ready to serve.

yogurt dip

Salad Yogurt Dip

Ingredients
250 grams yogurt
1 cucumber
1 onion
2 tomatoes
3 green chilies
¼ bunch fresh coriander
1 tsp chaat masala
1 tbsp crushed black pepper
Salt to taste
A piece of cotton

Method
Make a pouch of 250 grams yogurt and hang it until excess water drain out. Then add 1 chopped cucumber, 1 chopped onion, 2 chopped tomatoes, 3 sliced green chilies and ¼ bunch finely sliced coriander and mix. Add salt to taste, 1 tsp chaat masala and 1 tbsp crushed black pepper and mix together. Salad Yogurt Dip is ready to serve.

beef steaks

Beef Steak with Brown Sauce

Ingredients
½ kg undercut beef
1 onion
Juice of 2 lemons
½ cup oil
½ cup plain flour
¼ cup Worchester sauce
1 tbsp mustard paste
1 tbsp Worchester sauce
2 tbsp ginger garlic paste
2 tbsp H P sauce
2 tbsp white vinegar
2 tbsp crushed black pepper
Salt to taste

Method
Slice ½ kg beef undercut in steak form and hammer gently. In a separate bowl, add ½ cup oil, juice of 2 lemons, 1 tbsp mustard paste, ¼ cup Worchester sauce, 2 tbsp white vinegar, 2 tbsp H P sauce, 2 tbsp ginger garlic paste and 1 ½ tbsp crushed black pepper and mix well. Marinate steaks with this paste for 15 to 20 minutes and grill in a grill pan. In a separate pan, sauté ½ cup plain flour and keep aside. Sauté a finely sliced onion until it turns golden brown. Then add 1 glass of water, salt to taste, ½ tbsp crushed black pepper and 1 tbsp Worchester sauce and allow cooking until it reaches a boil. Now add sautéed flour to thicken the mixture. In a platter, serve steak topped with brown sauce.

vegetable salad

Vegetable Salad

Ingredients
1 cucumber
1 apple
1 medium onion
1 lemon
2 tomatoes
½ bunch spinach
½ ice berg lettuce
½ cup boiled peas
½ cup mayonnaise
½ tsp black pepper
4 tbsp olive oil
4 tbsp tomato ketchup
Salt to taste

Method
Boil ½ bunch spinach and keep aside. Chop 1 medium onion, 1 cucumber, 1 apple, 2 tomatoes and ½ ice berg lettuce into small pieces. Add boiled spinach and ½ cup boiled peas to chopped vegetables. Then add salt to taste, ½ tsp black pepper, 4 tbsp olive oil and juice of 1 lemon and mix. Now add 4 tbsp ketchup and ½ cup mayonnaise and mix well. Vegetable Salad is ready to serve.

beef kababs

Beef Cutlets
Ingredients
300 grams mince meat
1 cup bread crumbs
1 onion
1 egg
4 green chilies
¼ bunch fresh coriander
1 tbsp red chili flakes
2 tbsp ginger garlic paste
Oil for frying
Salt to taste

Method
In a chopper, add 300 grams mince meat, 1onion, 4 green chilies, 1 egg, ¼ bunch fresh coriander, 1 tbsp red chili flakes, 2 tbsp ginger garlic paste and salt to taste. Chop until all ingredients are well combined. Form the mixture into shape of cutlets. Shallow fry cutlets coated with bread crumbs. Beef Cutlets are ready to be served with tomato ketchup.

strawberry cake

Strawberry Cake
Ingredients
12 eggs
300 grams plain flour
300 grams sugar
20 grams baking powder
150 grams fresh cream
2 cups sugar syrup
300 grams strawberry
Strawberry syrup as required
Few drops of vanilla essence
100 grams icing sugar
150 grams white butter

Method
Beat 12 eggs in a bowl. Add 300 grams sugar and 2 grams baking powder and beat enough to dissolve the sugar. Then add 300 grams plain flour gradually and keep stirring. Also add few drops of vanilla essence and mix. Pour the mixture in a mould and bake in a preheated oven at 180 c for 15 minutes. When sponge is ready, let it cool at room temperature.

For topping, add 150 grams fresh cream, 100 grams icing sugar and 150 grams white butter to a bowl and mix. Cut prepared sponge into half and spread sugar syrup, butter cream and strawberry syrup on inside of both halves of sponge. Repeat the layers twice. Top with fresh cream and strawberries and refrigerate to chill thoroughly. Scrumptious Strawberry Cake is ready to serve.

kothmir fried rice Z)

Coriander Fried Rice

Ingredients
½ kg rice
1 bunch fresh coriander
3 eggs
4 cloves of garlic
¼ cup oil
1 tbsp crushed black pepper
1 tbsp crushed cumin
Salt to taste

Method
In a pan, heat ¼ cup oil and fry 3 eggs. Then add a bunch of sliced coriander, 1 tbsp crushed cumin and 1 tbsp crushed black pepper and mix. In the pan, add ½ kg boiled rice and salt to taste and stir together. Coriander Fried Rice is ready to serve.

choclate muffins (Z)

Chocolate Muffins
Ingredients
6 eggs
150 grams cooking chocolate
2 cups sugar syrup
15 grams baking powder
50 grams cocoa powder
125 grams plain flour
150 grams sugar
Few drops of vanilla essence

Method
Beat 6 eggs in a bowl. Then add 150 grams sugar and 20 grams baking powder and beat enough to dissolve the sugar. Then add 125 grams plain flour gradually and keep stirring. Also add 50 grams cocoa powder and mix. When cocoa powder is well combined, add vanilla essence and mix. Pour the mixture in a mould and bake in a preheated oven at 180 c for 15 minutes. When sponge is ready, let it cool at room temperature.

For topping, melt a block of 150 grams cooking chocolate. Top baked muffins with melted chocolate and also insert some chocolate inside muffins with a syringe. Chocolate Muffins are ready to serve.

shai mutton

Shahi Mutton
Ingredients
1 kg mutton
250 grams yogurt
¼ bunch fresh coriander
¼ bunch mint
¼ cup oil
20 grams almonds
20 grams pistachios
100 grams cream
1 tbsp hot spices powder
1 tbsp turmeric powder
½ tsp ground nutmeg, mace
2 tbsp red chili powder
2 tbsp ginger garlic paste
Salt to taste

Method
In a pan, heat ¼ cup oil and sauté 2 tbsp ginger garlic paste. Then add 1 kg mutton and allow cooking until it begins to change color. Then add ¼ bunch fresh coriander, ¼ bunch mint, 1 tbsp hot spices powder, 1 tbsp turmeric powder, ½ tsp ground nutmeg, mace, 2 tbsp red chili powder, salt to taste, 250 grams yogurt and 1 glass water. Cover the pan to allow cooking. In another pan, boil 20 grams almonds and 20 grams pistachios and slice them finely. When meat is tender within 10 to 15 minutes, add 100 grams cream, sliced almonds and pistachios and stir together until gravy is thick. Garnish with ginger and coriander and serve.

chinese rice

Chinese Rice

Ingredients
300 grams rice
1 capsicum
1 carrot
2 spring onions
2 eggs
¼ cup oil
4 to 5 cloves of garlic
½ tsp black pepper powder
½ tsp white pepper powder
2 tbsp Worcestershire sauce
Salt to taste

Method
Boil 300 grams rice and keep aside. Beat 2 eggs in a bowl. In a pan, add ¼ cup oil and sauté 4 to 5 sliced cloves of garlic until golden brown. Then add beaten eggs, a capsicum, 2 spring onions and a carrot. Stir together for a couple of minutes. When vegetables are tender, add rice, ½ tsp black pepper powder, ½ tsp white pepper powder, salt to taste and 2 tbsp Worcestershire sauce and cook on high flame for 4 to 5 minutes. Tempting Chinese Rice is ready to serve.

whole fish bake

Whole Fish Masala Style
Ingredients
1 whole fish
250 grams plain flour
2 lemons
1 cup tamarind paste
Tbsp turmeric powder
Tbsp hot spices powder
1 tbsp ground cumin
2 tbsp ginger garlic paste
4 tbsp red chili powder
4 tbsp chaat masala
Oil for frying
Salt to taste

Method
Take a sharp knife and make slit in the fish. Then combine 250 grams plain flour, 1 tbsp turmeric powder, 1 tbsp hot spices powder, 1 tbsp ground cumin, salt to taste, 1 cup tamarind paste, juice of 2 lemons and 2 tbsp ginger garlic paste. When your spices are well combined, rub them on the fish. Make sure the slits are filled with spices mix. Now fry fish in a covered pan on medium flame for 10 to 15 minutes. Top with lemon juice and sprinkle some chaat masala before serving.

January 15

gulab jamun(Z)

Gulab Jaman

Ingredients
½ egg
250 grams khoya
2 cups sugar
Water as required
Kewra as required
Clarified butter a as required
1 tbsp plain flour
1 tbsp semolina
¼ tsp baking powder
Oil for frying

Method
Beat ½ egg and add 250 grams khoya and 1 tbsp semolina to it. Mix together using your hands. Knead the mixture with ¼ tsp baking powder and clarified butter and form into small balls. Fry the balls in frying oil. Dip the balls in sugar syrup and serve hot

prawn tempura (Z)

Prawn Tempura

Ingredients
300 grams medium-sized prawns
2 tbsp ginger garlic paste
Salt to taste

Ingredients for batter
3 eggs
1 cup plain flour
1 cup corn flour
1 cup dry flour
½ tsp black pepper powder
½ tsp white pepper powder
2 tbsp ground green chilies
Oil for frying
Salt to taste

Method
Marinate 300 grams prawns with 2 tbsp ginger, garlic paste and salt to taste. In a bowl, combine 1 cup plain flour, 1 cup corn flour, 3 eggs, 2 tbsp ground green chilies, ½ tsp black pepper powder, ½ tsp white pepper powder and salt to taste. Coat prawns with plain flour and dip in the prepared mixture. Fry until golden brown and serve hot.

rice drink Z

Rice Drink
Ingredients
50 grams rice
25 grams almonds
25 grams pistachios
1 cup milk
2 scoops ice cream
4 tbsp sugar
Ice cubes as required

Method
Add 50 grams rice, 25 grams almonds, 25 grams pistachios and water to a pan and bring to a boil. Strain away excess water. Add the boiled mix, 1 cup milk and 4 tbsp sugar to a blender and blend. When the mixture is well combined, add ice cubes and blend further. For serving, place an ice cream scoop in each cup and pour the prepared mixture on top.

January 10