Garlic Cheese Chicken Rollups

Ingredients

4 skinless, boneless chicken breasts
1 cup dried bread crumbs, seasoned
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 (7 ounce) package garlic cheese spread

Method

Preheat oven to 350 degrees F (175 degrees C).Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.

Garlic Cheese Chicken Rollups

Chicken Haleem

Ingredients

Chicken boneless 1 kg
Ginger garlic 2 tbsp
Brown onion ½ cup
Turmeric 1 tbsp
Red chili powder 3 tbsp
Salt 2 tbsp
Coriander powder 1 tbsp
All spice 1 tbsp
Yogurt 1 cup
Oil 1 cup
Wheat ½ kg
Channa daal 1 cup
Mong daal ¼ cup
Red lentil ¼ cup
Arhar ki daal ¼ cup

To serve with

Ginger Julian’s , brown onion, coriander leaves chopped, mint leaves, green chilies chopped, lemon slices.

Method:

Soaked wheat over night and soaked all lentil separately over night, cook wheat with 2 tbsp oil and 12 cups water for 1 hour till soft and tender mash and keep a side cook all the lentils with 6 cups water till tender and blend all together.
Heat oil add all seasonings with brown onion fry well add yogurt then chicken cubes fry well add 4 cups water cover and cooked till chicken tendered then chopped chicken and mix chicken with blended daal and wheat mixture again cook on slow fire lastly add all spice powder mix well serve garnished with all give ingredients and 2 tbsp melted ghee.

Chicken Haleem

Pizza Pinwheels

Ingredients

• 2 cups self-raising flour
• Pinch of salt
• 90g butter, cut into cubes
• 2/3 cup milk
• Plain flour, to dust
• 3 tbpsn Pizza Sauce
• 1 cup grated cheddar cheese
• Chicken tikka chunks 1 cup
• Capsicum 1 finely chooped
• Oregano 1 tsp
• 1 egg, lightly beaten

Method

Preheat oven to 200°C. Line a tray with baking paper.
Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk mix into a dough.
Turn the dough onto a lightly floured surface and gently knead (about 5 minutes) until smooth. If the dough is sticky sprinkle with a little more flour.
Roll dough into a 20cm x 40 cm rectangle and spread with pizza sauce. Sprinkle with chicken tikka chunks, capsicum, oiregano and cheese.
Turn the dough so the long end is in front of you and roll up. Slice into 10-12 pieces and place side-by-side on the tray.
Brush with egg and bake for 25 minutes or until a skewer inserted into a ‘join’ comes out clean.

Pizza Pinwheels 

Brownie Bites

Ingredients

• Chocolate kisses
• 2/3 cup butter or margarine, softened
• 1-1/4 cups granulated sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Powdered sugar

Method

1. Remove wrappers from chocolates; place in freezer while preparing and baking cookies.
2. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed until blended. Cover; refrigerate dough about two hours or until firm enough to handle.
3. Heat oven to 180 C. Line 24 small muffin cups . Shape dough into 1-inch balls; place in prepared muffin cups.
4. Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Cool about 5 minutes on wire rack. Dust cookie tops with powdered sugar. Press frozen chocolate piece into surface of each cookie. Cool completely in pan on wire rack.

Brownie Bites

Keema aalu

Ingredients

Mince ½ kg
Onion 1 sliced
Mixed whole spices 1 tbsp
Tomatoes 3 chopped
Green chilies 3 chopped
Ginger garlic 1 tbsp
Salt 1 tsp heaped
Chili powder 1 ½ tsp
Turmeric ¼ tsp
Allspice ½ tsp
Potatoes 2 cut into small cubes
Dill 2 tbsp finely chopped
Fenugreek 2 small bunches chopped

Method

Heat oil add onion and whole spices fry till light golden, add chopped fenugreek leaves, ginger garlic paste, chopped tomatoes and all masala, fry well then add mince, cover and cook till meat tender, add in chopped tomatoes with 1 cup water and chopped dill, cover and cook till potatoes tender, lastly add green chilies, chopped coriander and allspice.

Keema aalu

Strawberry Jam

Ingredients

Strawberries 1 kg
Sugar half kg
Lemon juice ¼ cup

Method

Wash strawberries and cut into halves, put into a plastic bowl, sprinkle sugar on top, leave it in the fridge for 12 hours, put it in a pan, cook for 15 to 20 minutes, stirring continuously until the jam falls from a spoon into thick drops,(if u dunt want strawberry chunks then mash it through a hand blender ) ,then let it cool & fill in sterilized jars and refrigrate.

Strawberry Jam

Custard/Fresh Fruit Tart

Ingredients for Short Crust Base

Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Vanilla essence few drops

Method for Base

Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays and bake on a preheated oven (180c) for atleast 15 mins.

Method for Filling
Vanilla Cream* 
2 large egg yolks1/4 cup sugar2 tablespoons plus 1/2 teaspoon cornstarchPinch of salt1 cup whole milk1/2 teaspoon pure vanilla extract

STEP 1
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
STEP 2
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
STEP 3
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

strawberries or any other fruit of ur choice 

Apricot Glaze: 

 Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

Assembling

Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread vanilla cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.