Caramel Frappuccino

Ingredients

Ice 1 cup
Milk 1 cup
Water ½ cup
Vanilla Ice cream 4 scoops
Caramel sauce 3+2 tbsp
Coffee 1 tbsp
Whipped cream for garnishing

Method

In a blender put ice milk water coffee ice cream 3 table spoons caramel sauce and blend. Serve in a glass piped with swirl of fresh cream topped with caramel sauce.

Caramel Frappuccino

Kulfa Kheer

Ingredients

Milk 1-1/2 liter
Bread slices 4
Peanuts 100 gm
Cardamom powder 1/2 tsp
Sugar 1-1/2 cup
Khoya 250 gm
Kewra 1 tsp
Chopped rice (washed n Soaked)  4 tbsp
Silver leaf 5
nuts  for garnishing

Method

Pour milk, add sugar, chopped cardamom, pista, chopped rice, cook it on low temperature for half an hour.
Now pour milk, add bread slices keep them in milk and leave it for 1 hour.
Now blend the bread and khoya.
Then mix it into cooked milk and let it cook on low temperature.
When it becomes thick then turn off the stove, add kewra, take it out in a dish.
In the end garnish it with pistachio and silver paper then serve.

Kulfa Kheer

Fish Biryani

Ingredients

Fish 750 gm slices
Small fenugreek leaves 4 bunches
Tomatoes 3 sliced
Brown onion ½ cup
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Chili garlic 1 tbsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 ½ tsp
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut in big pieces
Rice 350 gm with salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ¾ cup
Coriander leaves 2 tbsp
Green chilies 4

Method

Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

Fish Biryani

KABSA RICE

Ingredients
1/3 CUP OIL
2 CUPS ONIONS
1/2 TSP GRATED GINGER
600 Grams CHICKEN
1 TBSP SALT
1/2TBSP ORANGE ZEST
1/2TBSP BLACK PEPPER
1/2TBSP FINELY GRINDED CARDAMON
1 PIEACE DRIED LEMON
1/2 TSP CINNAMON POWDER
1/4TSP CLOVES POWDER
1TBSP TOMATO PASTE
2 CUPS TOMATO (FINELY CHOPPED)
KABSA TOPPING (Optional)
1/3CUP ALMONDS(BOILED, CLEANED, CUT IN HALF)
1/3CUP RAISINS (ROASTED LIGHT BROWN)
KABSA MAIN DISH
1 1/2CUP LONG GRAIN RICE (SOAKED WATER 45MIN)
2CUPS SHREDDED CARROTS (Optional)
Method
1) ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER. COOK TILL BROWN.
2) ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3) ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED)
4) ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.
For topping
1) ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER.
2) THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY. ONCE BROWN, PUT IT ON TISSUE PAPER.
KABSA MAIN DISH
1) ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN.
2) TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS. COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP. COOK FOR 25MIN ON MEDIUM HEAT.
SERVING
1) SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP.

Kabsa Rice

Strawberry Jam

Ingredients

Fresh Strawberries 1/2 kg (sliced)
Sugar 1/2 kg
Lemon juice 2 tbsp

Method

Rinse all the strawberries thoroughly.
Mix strawberries and sugar in a plastic bowl.
Leave over night in the fridge
Next morning pour them in a cooking pan and cook.
Add fresh lemon juice in the cooking pan.
Keep mixing mashing them with cooking spoon (or you can use hand blender if u dunt want strawberry chunks in your jam)
To check if it's ready or not, place a spoonful of jam on a saucer and into the fridge for a minute or two.
Touch it with your finger and if it "wrinkles", it's ready. If not, boil it for another 2-3 minutes and then check again.
Preserve in sterilized bottles.
For sterilization, boil water in a pan, turn off the flame and add bottles in it.
Leave for 15 minutes. Place them in preheated oven for 1 hour.
Also turn the oven off while placing bottles in it.

Strawberry Jam

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