Double Decker Brownies

Black brownies base

Coco powder 1/4 cup
Ghee or unsalted butter 6 tabl spoon
Sugar powdr 1 cup
Eggs 2
Vanilla essens 1/2 tea spoon
Flour 1 cup
Baking powder 1/2 tea spoon
Salt pincch
Walnuts choped 1/3 cup (optional)

Chocolate chip top layer (cookie dough)

Unsalted butter 1/3 cup
Ghee 1/3 cup
Sugar powder 1/2 cup
Brown sugar 1/2 cup
Egg 1
Vanilla ess 1 tea spoon
Flour 1 - 1/2 cups
Baking soda 1/2 tea spoon
Salt pinch
Chocolate chips 1/2 cup ..
First preheat oven .oil n flour the tray or rectangular pan or square pan ..
Heat ghee/ butter melt it ..add coco pwder ..mix ..add sugar .egg .essens ..baking pwde salt ..beat well .. add flour n walnuts .beat .pour this batter in ready pan or tray ..now make ur chocolate chip layer .
Beat ghee n butter well .add brown sugar n sugar .beat well .add egg .essense .soda .salt .beat .add flour n chips .mix well,
spread this mixture over brownie layer ..use spetula or pallate knife ..level it .tap it ..bake it .. bake untill top layer becums golden ..check with tooth pick .leave to cool ..give it full rest to set .over night rest is best .to cut nice equal slices .. then cut them in bars ..serve with drizzled chocolate sauce .i use melted chocolate to drizzle.

Double Decker Brownies

Chicken Pot Pie

Ingredients
Puff Pastry 250 gms
Egg 1 beaten
For filling
Chicken mince 250 gms
Salt to taste
Soya Sauce 2 tbsp
Oil 2 tbsp
White vinegar 2 tbsp
Garlic Crushed  tsp
Crushed Black pepper 2 tsp
Sweet Corn half cup
Mushrooms diced 4 to 5 tbsp
Crushed white pepper 1/2 tsp (optional)
Capsicum 1 small (diced)
Mayoniese 4 tbsp
Cream half cup
Cheddar Cheese grated half cup
Method
For filling mix
heat oil add garlic fry till golden add chicken cook till colur changes then add soya sauce.vinegar,salt,black pepper and cook till water dries up completely,remove from stove and let it cool then add mayoniese,cheese,cream,white pepper sweet corn,mushrooms,capsicum mix well.
Divide puff pastry dough into 2 equal parts
Roll 1st part and place it on oven proof pie dish (u can use pyrex/Corning bowls as well),Prick the base with fork,spoon chicken mixture,then roll remaining puff pastry, Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips, weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry,brush egg and Place onto a baking sheet.
Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.

Chicken Pot Pie

Khoya Cake

Ingredients

Flour 2 cups
Khoya 250gm
Icing sugar 2 cups
Eggs 2 (optional)
Condensed milk 1 cup
Milk 1 cup
Baking powder 1 tbsp
Baking soda 1 tbsp
Kewra essence few drops
Unsalted butter 1 cup

FOR TOPPING:
Sugar 1/2 cup
Cashew nuts 1/2 cup
Almonds 1/2 cup
Pistachios 1/2 cups
Kewra essence few drops

Method
In a mixing bowl add icing sugar with butter to beat. Then add  eggs (if using) beat then add  khoya,Condensed milk,baking powder, baking soda and kewra essence to fold. Now add flour and mix it then add required milk to make smooth batter. Grease the cake mould and pour the batter in the tin and bake it on 180c for 30 to 35 mints. Take it out and leave it to cool. For topping take pan and add 1/2 cup sugar to be melt on low flame once it turns itno light brown thicky syrup fold in your nuts properly spread it on your cake and serve cool.

Khoya Cake

Banana Bread

Ingredients

All purpose flour/Maida 2 cups
Caster sugar 3/4 cup
Baking powder 1 tbsp
Baking soda 1/4 tsp
Chopped walnut 1 cup
Eggs 2
Mashed banana’s 3-4
Yogurt 1/2 cup
Oil 1/2 cup
Vanilla essence 1 tsp
Butter 1 tsp
Method
Dump all dry ingredients in a bowl mix well,
then beat all wet ingredients together,beat well,add dry ingredients and mix on low speed.
Grease up loaf pan with butter and pour the mixture in it.
Place it in a preheated oven on 180 and bake for 45-50 minutes.
Serve with cream or  ice cream.

Banana Bread

Dum ka keema

Ingredients

Beef mince 1 kg
Raw papaya 5 tbsp
White cumin roasted and crushed 4 tbsp
Ginger garlic paste 2 tbsp heaped
Salt 2 tsp
Crushed red pepper 4 tsp
All spice 1 ½ tsp
Brown onion crushed ½ cup
Yogurt ½ cup
Lemon juice 3 tbsp
Ghee 2 cups
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ginger Julian 2 tbsp
Fresh lemon 2

Method

Take out mince from mincer thrice; put all the above ingredients Raw papaya 5 tbsp, White, cumin roasted and crushed 4 tbsp, Ginger garlic paste 2 tbsp heaped, Salt 2 tsp, Crushed red, pepper 4 tsp, All spice 1 ½ tsp, Brown onion crushed ½ cup, Yogurt ½ cup, Lemon juice 3 tbsp, mix well, marinate for 4 hours, just before cooking, mix ghee in the mince, give dum of coal, cook on low flame till water dries, serve with ginger Julian, coriander leaves, green chilies, lemon wedges.

Dum ka keema

Chicken Tikka Handi

Ingredients

1/2 kg boneless chicken, 1 inch pieces
2 onions, chopped
1/2 cup oil
1 cup yogurt
1 tbsp. ginger garlic paste
1 tsp. hot spices powder
Salt to taste
1 tsp. crushed red chilies
1 tsp. red chili powder
4 tbsp. lemon juice
2 chopped green chilies
Green coriander leaves, chopped
1 pinch orange color

Method 

Blend together raw onion with ¼ cup water.
Now in a bowl add onion mixture, ginger garlic paste, all spice powder, salt, lemon juice, crushed red pepper, orange color, red chili powder and yogurt. Mix it well,
Marinate chicken in this mixture for 30 minutes.
Heat oil in a handi, add marinated chicken with mixture, cover and cook on low flame till chicken become tender and oil comes on top.
Put burned coal in handi and drop few drops of oil on coal and cover the handi immediately to give the bbq aroma to gravy.
Garnish with coriander and green chilies, serve with naan.

Chicken Tikka Handi

Minced Beef Biryani( Keema Biryani)

Ingredients

350 grams of Basmati Rice (washed well with a few changes of water and soaked for at least ½ hour - if needed)
400 grams of Minced Beef/Lamb (Keema)
1 large Onion thinly sliced (payaz)
tomato 1 large (tamatar) sliced
1" piece of Cinnamon Stick (Dal Cheeni)
5 Cloves (Loung)
Green Cardamom: 3-4(Choti Ilaichi)
Black Cardamom: 3 (bari ilaichi)
Black pepper: 3-4
salt 1 to 1/2 tsp (as u like)
Bay leaf: 1-2
coriander powder 1 tbsp (sookha dhaniya pissa howa)
Nutmeg powder:(jaifal) 1/2 tsp
A few strands of Saffron (Zafran) if u dont have u can use yellow food coloring
1 tsp. Red Chilli Powder (Pisi Lal Mirchain) (or to taste)
Plain Yogurt (dahi) 1/2 cup
1 tsp. Ginger Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
cilantro 1/2 bunch (sabaz dhanya adhi gathi)
Mint leave (podina adhi gathi)
1/4 cup of Milk (doodh)
2 tbsp. of Lime Juice (Nimbu Arkh)
100 grams of Clarified Butter (Ghee) or Cooking Oil

Method

Cook the rice in salted water until it is 3/4 done. Drain out the water and set aside. Mix the saffron(or yellow color) in milk and set aside.

Heat the clarified butter(ghee) in a wok(karhai) or deep pan; add the onion. Fry until it is golden brown. Add the all whole spices and allow to splutter. Mix in the minced meat, ginger paste and garlic paste and tomato fry for 10 to 15 minutes over medium heat. Once the beef is nicely fried and water has dried out and a fine aroma rises, mix in the plain yogurt and the red chilli powder,nutmeg,salt,coriander powder and continue to cook over low heat for another 3-4 minutes. Turn off the flame when oil leaves the mince and set aside.

Now in a big pot add first layer of of boiled rice in the bottom of the dish. Cover with a half portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice and half of mint leaves and cilantro.. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron and mint leaves and cilantro.and then then third final layer of rice.. Now put it on Dum on very low heat for 10 to 15 minutes... after 15 minutes turn off the heat and mix the biryani and serve the very delicious hot biryani with riata or plain yogurt .

Minced Beef Biryani( Keema Biryani)