Mutton Kunna

Ingredients

• Mutton shank with bone1 ½ kg
• Oil½ cup
• Garlic paste3 tbsp
• Ginger paste3 tbsp
• Red chilies4 tsp
• Salt 1 tsp
• Yogurt4 tbsp
• Cumin seeds2 tbsp
• Aniseed2 tbsp
• Black pepper2 tbsp
• Dry ginger2 tbsp
• Black cardamom2tbsp
• Cloves1 tbsp
• Nutmeg1 tsp
• Mace1 tbsp
• Onion, thinly sliced1
• Flour6 tbsp
• Ingredients for Garnish
• Green chilies, choppedas required
• Ginger choppedas required
• Lemon slicesas required

Method

1. Heat oil, add the meat, ginger, garlic, red chilies and salt.
2. Stirring frequently fry until the meat turns brown, about 5-8 minutes.
3. Add yogurt and stirring frequently fry until all the moisture has evaporated.
4. Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
5. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
6. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
7. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully.
8. Garnish with green chilies, ginger (chopped) and lemon slices.
9. Serve with Nan.

Mutton Kunna

Palak Paneer

Ingredients

• Spinach1 kg
• Garlic, chopped3 cloves
• Onion, chopped2
• Ginger garlic paste1 tsp
• Oil2 tbsp
• Red chili powder1 tbsp
• All spice powder¼ tsp
• Cream2 tbsp
• Yogurt ½ cup
• Tomatoes, blended2
• Salt1 tsp
• Milk¼ cup
• Cottage cheese, cubed 8 oz
  
  
  

  Method

  1. Wash spinach well and cook in its own water with a pinch of baking soda, till wilted, puree. Heat oil. Sauté onion and garlic, add in ginger garlic paste, curd, tomatoes, salt, red chili powder, all spice powder, add in spinach puree and lastly mix in cottage cheese, stir gently so they don’t break up and then stir the cream in and serve.
  
  

Palak Paneer

Orange Chiffon Cake

Ingriedents


6 large eggs plus one additional egg white (30 grams)
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white sugar(caster sugar) (*See Note)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin)
1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice(2 - 3 large oranges)
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar (optional)

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

Method
Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreasedtube pan.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.
Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Orange Chiffon Cake

Gajar ka Halwa

Ingredients

Carrots  2 kg grated
Milk 1 ½ kg
Ghee 1 cup
Green cardamom 10 to 12 whole
Sugar  1 ¼ cup
Khoya  1 cup
Saffron  ½ tsp
Almonds and pistachio sliced 2 tbsp each

MethodPeel and grate carrots and cook in milk when milk half dries add sugar and cook till sugar water evaporates, heat ghee for green cardamom, add to carrot mixture and fry well for 20 minutes, lastly add Khoya, saffron, almonds and pistachio sliced, leave it on dum for 10 minutes. Remove and use.

Gajar ka Halwa

Sweet And Sour Beef Chowmein

Ingredients

• Noodles1 packet
• Undercut½ kg
• Pine apple cubes1 tin
• Chopped garlic cloves4
• Soya sauce2 tbsp
• Brown sugar2 tbsp
• white vinegar2 tbsp
• cornflour2 tbsp
• saltto taste
• crushed black pepper1 tsp
• chopped carrot 2
• chopped capsicum2
• sesame seed oil1 tsp
• oil3 tbsp

Method

1. Boil the noodles. Drain the water, grease them and keep them aside. Add in 1 tbsp soya sauce, 1 tbp white vinegar and some salt. Leave it for 10 minutes. Take some oil in the pan and add in chopped garlic. Fry it till golden brown. Stir fry the meat. Add in chopped carrots, chopped capsicum, 2 tbsp brown sugar, 1 trbsp soya sauce, 1 tbso vinegar and 1 tsp crushed black pepper and cook it. Add in noodles. Add in 1 tin pine apple chunks and juice. In the end, add in 1 tsp sesame seed oil and serve it hot. 

Sweet And Sour Beef Chowmein

Spicy Roast Potato

Ingredients

• Potatoes4 big
• Oil1 – 2 tbsp
• Chickpeas boiled1 cup
• Coriander powder1 tsp
• Cumin powder1 tsp
• Coriander leaves¼ bunch
• Yogurt125 gm
• Saltto taste
• Crushed black pepper1 tbsp
• Tomato chopped1
• Onion chopped1
• Fresh red chilies chopped3 – 4
• Cheddar cheese100 gm

Method

1. Boil 4 big potatoes, cut each into halves, remove a little pulp from centre to make a cavity.
2. Now put the removed pulp in a bowl, add in 1 cup boiled mashed chickpeas, 1 chopped onion, 1 chopped tomato, 125 gm yogurt, ¼ bunch of coriander leaves, 1 tsp cumin powder, 1 tsp coriander powder, 3 – 4 chopped red chilies, salt to taste and 1 tbsp crushed red pepper. Mix well.
3. Stuff the cavity of boiled potatoes with prepared mixture.
4. Top each stuffed potato with some grated cheese.
5. Put in a baking dish and bake in a preheated oven on 200 degrees for 8 – 10 minutes.
6. Remove from oven and serve hot.

Spicy Roast Potato

Four Seasons Pizza

 Ingredients

• Olive oil2 tsp
• Cheddar cheese, grated½ cup
• Mozzarella cheese, grated1 ½ cups
• Ingredients for BBQ Chicken
• Onion chopped1 tbsp
• Chicken chunks, boiled½ cup
• BBQ sauce3 tbsp
• Margherita Pizza Square
• Parmesan cheese, grated1 tbsp
• Tomato, sliced1
• Thin fresh basil strips1 tbsp
• Hawaiian Pizza Square
• Pizza sauce2 tbsp
• Smoked sausages, sliced½ cup
• Pineapple tidbits, drained¼ cup
• Pepperoni Pizza Square
• Pizza sauce2 tbsp
• Pepperoni4 slices
  
  

  Method

  1. Place pizza dough on cookie sheet. Starting at center, press out dough into a rectangle. Brush dough with olive oil. Bake 6 to 8 minutes.
  2. Sprinkle Cheddar cheese in the shape of a “plus sign” on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares. Top entire pizza with mozzarella cheese. Bake 10-13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.
  
  

Four Seasons Pizza

Chutney Prawns

 Ingredients

• Large prawns1 kg
• Breadcrumbs 1 cup
• Egg1
• Coriander1 bunch
• Mint1 bunch
• Coconut4 tbsp
• Green chilies3-4
• Lemons (Juice)2
• Cumin seeds½ tsp
• Sugar1 tbsp
• Salt½ tsp
• Oil to fry

Method

1. Grind coriander, mint, green chilies, coconut, cumin seeds, lemon juice, sugar and salt together.  Make a cut in the prawns and flatten them slightly.  Apply chutney to the prawns and then coat each in breadcrumbs, refrigerate for a while. Dip in egg and fry till crispy. 

Chutney Prawns

New York Cheesecake

Crust:

2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (907 grams) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon purevanillaextract

Topping:

1 cup (240 ml) sour cream(not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon purevanillaextract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.  Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet.  Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools. New York Cheesecake

Kashmiri Namkeen Chicken

Ingredients

• Chicken Boneless½ kg
• Fresh milk1 cup
• Fresh cream1 cup
• Oil1 cup
• Yogurt1 cup
• Onion paste2
• Chopped green chilies6
• Almonds10
• Chopped green coriander12
• Roasted and crushed cumin1 tsp
• Poppy seeds1 tbsp
• White pepper1 tbsp
• Ginger powde2 tbsp
• Salt to taste

Method

1. Take 1 cup oil in the pan and add in onion paste and fry them till golden brown. Add in chicken boneless pieces. Cook till the water dries. Add in salt, yogurt and 2 tbsp ginger. Sauté it. Add in almonds, poppy seeds, 1 tbsp white pepper. Add in fresh milk and 1 cup cream. Add in chopped green chilies and chopped coriander. Simmer for 10 minutes and serve hot.

Kashmiri Namkeen Chicken

Bohri Chicken Cutlets

 Ingredients

• Chicken Boneless½ kg
• Chopped coriander1 bunch
• Bread crumbs2
• Green onion2
• Egg whites2
• Green chilies6
• Black pepper1 tsp
• Ginger garlic paste1 tbsp
• Red chili powder1 tbsp
• White vinegar    2 tbsp
• Tomato ketchup2 tbsp
• Oilto fry
• Salt to taste

Method

1. In ½ kg boneless chicken, add in bread slices and 2 tbsp vinegar. Chop it. When the bread slices and chicken are together add in green chilies. 1 tbsp red chili powder, salt, chopped green coriander and 2 tbsp tomato ketchup. Make cutlets dip them in egg white and roll them in bread crumbs. Shallow fry them till they are golden brown. Serve hot with Chilli Garlic Sauce.

Bohri Chicken Cutlets

Baked Mutton

Ingredients

• Mutton leg1 small
• Onion chopped2
• Tomatoes3
• Lemon juice2 tbsp
• Capsicum2
• Ginger garlic paste 2 tbsp
• Green chilies chopped4 – 5
• Papaya paste4 tbsp
• All spice powder1 tsp
• Chili powder1 tbsp
• Crushed black pepper1 tbsp
• Saltto taste
• Oil4 tbsp
• Aluminum foil as required
  

Method

1. Debone the mutton leg, now beat with an steak hammer to flatten. Now marinate well with 4 tbsp papaya paste. Keep it aside.
2. In a bowl mix together 2 tbsp ginger garlic paste, 4 – 5 chopped green chilies, 1 tsp all spice powder, 1 tbsp chili powder, 1 tbsp crushed red pepper, salt to taste and 2 tbsp lemon juice. Mix well.
3. Now marinate the mutton leg with marinade mixture.
4. Wrap marinated leg in aluminum foil, sprinkle 2 chopped onion, 3 chopped tomatoes and 2 chopped capsicum on top.
5. Lastly bake in a preheated oven on 180 degrees for 30 – 35 minutes.
6. Now remove from oven, dish it out and serve hot.

Baked Mutton

Black Forest Cake

 Ingredients

• Eggs4
• Caster sugar4 oz
• Flour3 oz
• Baking powder1 tsp
• Cocoa powder, sifted1 oz
•  
• Ingredients for Filling
• Black cherries, pitted420 gm tin
• Corn flour2 tbsp
• Vanilla essence1 tsp
• Cream600 ml
• Flaked almonds, toasted2 oz
• Grated chocolate to decorate
  
  

Method

1. Beat eggs, add sugar, fold in flour and baking powder and cocoa. Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done. Turn out of the pan and let cool on a wire rack.  Drain the cherries, reserve some of the liquid. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool. Add essence and cherries to the sauce. Reserve a few cherries for the top. 
2. Whip the cream till stiff and chill.  Cut the sponge into layers and sandwich with the whipped cream and cherry mixture. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream. Top with the reserved cherries.

   

   Black Forest Cake

Roast Chicken

Ingredients

Chicken  1 kg cleaned

Ginger garlic paste  1 tbsp

Salt  1 1/2 tsp

Crushed black pepper  1 tsp heaped

Mustard powder   1 tsp

Lemon juice   2 tbsp

Ketchup   4 tbsp

Chili garlic sauce   2 tbsp

Worcestershire sauce 1 tbsp

Boiled vegetables   1 cup

Baby potatoes   10 to 12 peeled and deep fried

 Method

Prick  the chicken well  and marinate with Ginger garlic paste 1 tbsp, Salt 1 1/2 tsp, Crushed black pepper 1 tsp heaped, Mustard powder 1 tsp, Lemon juice 2 tbsp, Ketchup 4 tbsp, Chili garlic sauce 2 tbsp, Worcestershire  sauce 1 tbsp

Tie the  legs of  the chicken with a rubber band, heat ¼ cup oil in a pan add the marinated chicken fry well on both sides when light golden add in the left over marinade with half cup water, cover and cook on low flame till  the chicken is  tender.

Serve chicken roast with fried baby potatoes, boiled seasonal vegetables.

Roast Chicken

Lahori Red Chicken Karahi

Ingredients

Chicken (16 pieces)      1

Lemon     2

Green chilies chopped          4

Clarified butter     1 cup

Green coriander chopped      1 bunch

Tomato chopped     ½ kg

Black pepper crushed     1 tsp

Roasted white cumin         1 tsp

Ginger garlic paste      1 tbsp

Red chili powder    1 tbsp

Karahai masala         1 tbsp

Ginger chopped          2 tbsp

Salt         to taste

Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.
In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Lahori Red Chicken Karahi

Easy Tomato Soup

Ingredients

^{Unsalted butter 4 tablespoons} Chopped medium onions, 2 
Chopped garlic 2 cloves

 Ripe tomatoes,  1/2 kg

Homemade or cube chicken stock 2 cups

Sea salt 1tsp

Add caption

Freshly ground black pepper 1/4 tsp

Method

1. ^{Melt 4tbsp  butter in a large saucepan over medium-low heat.}
2. ^{Add 2 onion and 2cloves of  garlic; cook, stirring, until onions have softened, about 10  minutes.}
3.  ^{Add 1/2 kg tomatoes, 2 cups chicken stock, 1tsp salt, and 1/4 tsp pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.}
4.  ^{Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is bubbled. If soup seems too thick, stir in some extra stock to thin.}
5. ^{Serve immediately.}

Lung Fung Soup

Ingredients

• Chicken stock 8 cups
• Boiled chicken mince ½ cup
• Chicken breast 1 thinly sliced
• Carrot ½ Julian
• Cabbage ½ cup thinly sliced
• Beans sprout ½ cup
• Coriander leaves chopped 2 tbsp
• Soya sauce 2 tbsp
• Vinegar ¼ cup
• Ketchup 2 tbsp
• Chili sauce 2 tbsp
• Salt 1 ½ tsp
• White pepper ½ tsp
• Egg 1
• Corn flour ½ cup mixed with ½ cup water
  

Method

Lung Fung Soup

1. Heat stock add chicken, boiled mince meat with all vegetables and seasonings, when soup boiling thickens with corn flour paste, lastly add beaten egg, sprinkle with chopped coriander leaves, serve hot.
   
   

Vegetable Kadhi

ingredients

Besan \ chickpea flour - 1\2 cup
Sour yogurt - 2 cup 
Water - 5-6 cups 
Oil - 2 tbsp
 Methi \ fenugreek seeds - 1 tsp
 Mustard seeds - 1 tsp
 Zeera \ cumin seeds - 1 tsp 
Heeng \ Asafoetida - 1\4 tsp 
Curry leaves - 10-12 
Dry red chilies - 3-4 
Onion - 1 cup ( thinly sliced ) 
Green peas - 1\4 cup
 Lady's finger - 6-8 ( slit into 3-4 pieces ) 
Cauliflower - 1\4 cup ( broken into small florets ) 
Potato - 1\4 cup ( cut into small pieces ) 
Salt to taste 
Turmeric powder - 1\2 tsp 
Red chili powder - 1\2 tsp
 Coriander powder - 2 tsp

 For tadka Oil - 1 tbsp 
Mustard seeds - 1\2 tsp 
Curry leaves - 8-10
 Red chili powder - 1\2 tsp -

Method

Vegetable Kadhi

Whisk the yogurt. Add chickpea flour in it and mix well. Add water and make a thin mixture. Heat oil in a heavy bottom pan. When the oil is hot, add fenugreek seeds. When the seeds starts to splatter, add mustard seeds, cumin seeds, asafoetida, dry red chilies and curry leaves. Add onion and fry for a minute. Add the vegetables and cook for a minute. Add salt, turmeric powder, red chili powder and coriander powder. Fry for a minute. Add the yogurt and chickpea flour mixture in the pan. Bring the mixture to a boil. Simmer the heat and cook the kadhi for 30-40 minutes on low heat. Adjust water accordingly. For the tadka Heat oil in a pan. When the oil is hot, add mustard seeds and curry leaves. Switch off the heat. Add red chili powder. Add the tadka in the kadhi. Serve hot with rice or chapati.

Mushroom and Cheese Omelette

Ingredients

Olive oil - 1 tbsp

Garlic - 4-5 cloves

Onion - 1 cup ( chopped )

Mushroom - 200 gm ( washed and chopped )

Dried thyme - 1 tsp

Coriander - 1 tbsp ( chopped )

Salt to taste

Black pepper - 1\2 tsp

Eggs - 8

Cheddar cheese - 1\4 cup ( grated )

Method

Heat olive oil in a pan. Add garlic cloves. Fry for a minute. Add onions and fry till pinkish. Add mushroom, thyme, coriander, salt and black pepper. Cook till mushrooms are done. Remove in a bowl. Whisk 2 eggs in a bowl. Add salt to taste. Heat a non stick pan. Simmer the heat to low. Lightly brush the pan with oil. Pour the whisked eggs in the pan. Cover the pan and and cook till egg is 80% cooked. Keep 2-3 tbsp of mushroom filling on one half of the egg and sprinkle some cheese on top. Fold the other side on top. Transfer the omelette on the serving plate. Serve hot.

Mushroom and Cheese Omelette

Aloo Matar ka Paratha

Ingredients

Whole wheat flour - 1 cup
Salt - 1\2 tsp
Oil - 1 tsp
Potato - 1\2 cup ( Boiled, peeled and grated )
Peas - 1\2 cup ( boiled )
Garam masala - 1\2 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped
) Oil for frying -

Method

Add whole wheat flour, salt and oil in a bowl. Mix. Add water and knead to make a soft dough. Cover and keep aside for 15-20 minutes. Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl. Mix nicely. Make lemon size balls of the dough. Divide each ball into two pieces. Dust and roll both the pieces to approx 4-5 inch. Keep 2 tbsp of filling on one of the rolled piece. Cover with the another rolled piece. Seal the ends. Dust and roll to approx 6 inch disc. Heat a griddle. Fry the paratha from both the sides applying little oil till brown spots appear. Serve hot with curd, achar and butter.

Aloo Matar ka Paratha