Chicken Alfredo Pizza

Ingredients for pizza dough

Flour 2 ½ cup
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp heaped
Oil 2 tbsp
Chicken powder 1 tsp
Luke warm water to knead

Method for pizza dough

Put all in a bowl Flour 2 ½ cup, Instant yeast 1 ½ tsp, Salt ½ tsp, Sugar 1 tsp heaped, Oil 2 tbsp, Chicken powder 1 tsp and knead with Luke warm water into a soft dough, bang dough well, keep the dough in greased bowl, leave it covered till doubled for an hour, punch down the dough, grease pizza pan, roll dough and put on the greased pan prick with fork.

Ingredients for filling

Boneless chicken 8 ounces
Garlic paste 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Wooster sauce 1 tbsp

Ingredients for alfredo sauce

Butter 2 ounces
Crushed garlic 1 tsp heaped
Milk ½ cup
Cream ½ cup
Cream cheese 4 cubes
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper 1 tsp
Mixed herbs 1 tsp
Parsley chopped 1 tsp
Soya sauce 1 tbsp

Ingredients for topping

Mushrooms sliced 4
Olives 4 sliced as required
Jalapeno pepper as required
Onion chopped 2 tbsp
Oregano 1 tsp
Cheddar cheese 1 cup
Mozzarella cheese ½ cup

Method for chicken

Marinate chicken with Garlic paste 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Wooster sauce 1 tbsp, pan fry in 2 tbsp oil till done.

Method for alfredo sauce

Heat butter add crushed garlic, sauté for few seconds add in milk, cream, seasonings, cream cheese, cook till thick, remove and cool.

To assemble

On your pizza base spread alfredo sauce, top with chicken toppings, cheddar and mozzarella cheese, bake in a preheated oven 200 degree for 20 minutes.

 Chicken Alfredo Pizza

Big Mac

Ingredients

Mince ½ kg
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Burger buns 6
Mustard paste as required
Butter as required
Mayonnaise as required
Ketchup as required
Egg 1
Bread 3 slices soaked in milk
Paprika 1 tsp
Cheese slices as required
Finally chopped salad leaves
Garlic paste 1 tsp
Ketchup 1 tbsp
Wooster’s sauce 1 tbsp
Pickled cucumber as required
Onion coarsely chopped 4 tbsp (cooked until soft in 1 tbsp oil)

Method

In your mince mix together salt, pepper, mustard, egg, bread slices soaked in milk, paprika, garlic paste, ketchup and Wooster sauce, mix well, wet your hands, make into thin burgers, grill in a frying pan in ¼ cup oil, cut your buns in two and heat, butter them, put mayonnaise, put salad leaves finely chopped, mustard paste, cheese slice, beet petty, sautéed onion top with second piece of bun, spread mustard, finely chopped lettuce, pickled cucumber, second beef Pattie, sautéed onion and the third final piece of bun, serve with fries.

Big Mac

Espresso fudge cake

Ingredients for cake

Egg 4
Brown sugar 1 cup
Cocoa powder 1 ounce
Melted chocolate 4 ounce with ¼ cup milk
Vanilla essence 1 tsp
Flour 7 ounce
Baking powder 2 tsp
Baking soda ½ tsp
Butter 8 ounce
Burned sugar syrup 2 tbsp

Ingredients for ganache

Cream 8 ounces
Grated chocolate 16 ounce
Butter 1 ounce
Coffee 1 tbsp leveled
Icing sugar 1 ounce

 

add cream in a sauce pan bring to boil then remove from flame,add all the remaing ingredients & start cooking again till ganache thickens.(keep stiring while cooking ganache)

Method

Greased and lined 2 8 inches sandwich tins, preheat oven to 180 degree C, beat butter until light and creamy add in brown sugar with melted chocolate, start adding in eggs one at a time, alternating with sieved flour and baking powder mixture till all eggs and flour has been used, put mixture in well greased 2 sandwich pan, bake on 180 degree C for 35 to 40 minutes.

To assemble cake

Beat ganache and spread in between the layers of cake, decorate top and sides with ganache.

Espresso fudge cake

Laal Aaloo

Ingredients

Baby potatoes 1 kg boiled and peeled
Kashmiri lal mirch 10 soaked for 4 hours and grind
Roasted and crushed coriander 1 tbsp
Roasted and crushed cumin 1 tsp
Salt 1 ½ tsp
Chat masala 1 tbsp
Ginger garlic 1 tbsp
Sugar 1 tbsp
Oil ½ cup
Curry leaves 25
tamarind pulp 1/2 cup

Method

Soak red chilies and grind to a fine paste, mix with tamarind pulp, coriander, cumin, salt, sugar, chat masala and ginger garlic paste, heat oil add curry leaves with all the seasonings, fry well till oil comes on top, add boiled baby potatoes, cook for 10 minutes, garnish with chopped coriander leaves.

Laal Aaloo

Achaari karela

Ingredients

Karela ½ kg
Yogurt ½ cup beaten
Onion 1 cup fried light golden
Oil ½ cup
Sugar 1 tsp heaped
Salt 1 tsp
Ginger garlic 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Tamarind 3 to 4 pieces
Achaari masala
White cumin 1 tsp heaped
Onion seeds 1 tsp
Fenugreek seeds dry ½ tsp
Coriander seeds 2 tsp
Fennel seeds 1 tsp
Method for achari masala
Roast all slightly on tawa and grind coarsely.

Method

Scrape karela, take out seeds, cut into thick pieces, rub with salt, leave it in the sun for 1 hours, wash well, boil for 5 minutes in water with tamarind pieces, squeeze out all water and fry karela in oil, remove. Heat oil fry onion light golden and remove, add ginger garlic, chili powder, turmeric and salt with yogurt, fry karela,, brown onion, sugar and roasted and grind masala, cover and cook on medium flame till done.

Achaari karela

Boat clubs cheese toast

Ingredients

Bread slices 4 with crust
Eggs 2
Salt ¼ tsp
Black pepper ½ tsp
Mustard ½ tsp
Chili powder ½ tsp
Vinegar 2 tbsp
Flour 5 tbsp
Water as required to make batter
Cheddar cheese grated ½ cup heaped
Baking powder 1 tsp heaped

Method

Make a smooth batter with all the above ingredients Eggs 2, Salt ¼ tsp, Black pepper ½ tsp, Mustard ½ tsp, Chili powder ½ tsp, Vinegar 2 tbsp, Flour 5 tbsp, Water as required, Cheddar cheese grated ½ cup heaped lastly add baking powder just before frying. Apply prepared paste lavishly on the whole bread slices, deep fry with batter side down, remove, cut into 4 square pieces and re-fry & Serve hot with chilli garlic sauce.

Boat clubs cheese toast

Garlic mushrooms

Ingredients

Mushroom 1 can cut into halves
Butter 2 ounces
Garlic paste ½ tsp
Parsley chopperized 1 tbsp
Salt ¼ tsp
White pepper ¼ tsp
Mixed herbs ½ tsp

Method

Heat butter fry garlic add chopperized parsley with seasonings, add in mushroom, cook for 2 to 3 minutes, remove and serve hot with piece of garlic bread.

Garlic mushrooms

Manpasand Aloo Gosht

Ingredients

Mutton ½ kg
Tomatoes 2 (chopped)
Salt 1 tsp
Chili powder 1-1/2 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Onion (ground) 1 (large )
Yogurt 4 tbsp
Potatoes 3 (cut into cube)
Coriander leaves 2 tbsp (chopped)
Green chilies 2 whole
Oil ½ cup

Method

In a pan , heat oil add ginger garlic, onion, salt, chili powder, turmeric powder, coriander powder and mutton, fry well, add chopped tomatoes and fry more, add 1 cup water cover and cook till meat tender, add yogurt and potatoes fry well, cook till potatoes tender.
Lastly add chopped coriander leaves, green chilies and all spice powder and Turn flame off & Serve.

Manpasand Aloo Gosht

Stuffed Chicken Buns

Ingredients for dough

Water 1 cups
Milk 1 1/2 cups
Flour 3 cups
Flour 2 cups
Olive oil 1/4 cup 
Yeast 3 tsp
Salt 1 tsp
Sugar 1 tsp

Method for dough

In 1 cup of luke warm water, stir in sugar and yeast. Let it sit for 15 mins until frothy. Add olive oil and milk to the mixture after it is frothy.
Mix 1 cup of flour and salt in a large bowl.
Add in the yeast mix and stir with a wooden spoon or your hands. let rest for another 10 mins.
Pour the flour out on a well floured surface. (use flour from remaining two cups)
Start kneading and adding flour until the dough is smooth and elastic around 12 mins.
In a large bowl put one table spoon of oil and put the dough ball in, rub oil all over the dough, cover with a wet cloth or shrink wrap and let it sit until it doubles in size, around 2-3 hours.
Punch the air out of the dough and make 15 balls. Cover the balls and let rest until they double in size, it may take from 45-75 mins depending on your room temp.

Ingredients for filling

Chicken 3 cups 
Carrot 1 cup grated
Spring Onion 1 cup thinly sliced
Cheese 1 cup
Ketchup 1 tbsp
Mushrooms 1/2 cup chopped
Oil 2 tbsp
Salt 1 tsp
Black pepper 1/2 tsp
Method

Cut chicken into tiny pieces.
Heat oil in a pan and add chicken and fry. Add salt and pepper and take it off the heat when it has changed color and cooked through.
Let its cool completely and then add all other ingredients and mix well. Check for the seasoning at this stage.

Assembling Buns 

Egg 1
Beat the egg and keep aside.
Roll the ball of dough using a rolling pin or your palms to 3-4 inches diameter.
Fill 1.5 tbsps of filling and join the seams to close it tightly.
Put the buns on a lined baking sheet seam side down.
When done with all the buns, cover and let rest for 10 mins.
Preheat the oven at 400 for 10 mins.
Brush the buns with egg and put them in the oven. Bake till nice golden brown on top.

Stuffed Chicken Buns 

Oreo Cheesecake ( NO - BAKE )

Ingredients

For the Crust:
2 Cups Oreo cookie crumbs (28 whole oreo cookies)
4 to 5 tbsp. butter, melted

For the Filling:
2 1/4 cups heavy whipping cream
16 oz. cream cheese, room temperature (equals 32 cream cheese triangles)
2/3 cup castor sugar (or grind and powder 2/3 cups of granulated sugar)
1/4 tsp. salt
2 tsp. vanilla extract
1 tbsp. lemon juice
2 Cups Oreo chunks (28 oreo cookies or less) - save some for garnishing on top
Gelatin Powder 2tbsp soaked in 1/4cup water (before adding into cake micro it for 30sec)

Chocolate Sauce for topping (opitional):

1 1/2 cup milk
2 tbsp butter
4 tbsp sugar
4 tbsp cocoa powder
1 tbsp corn flour (or more for thicker sauce)
1 tsp vanilla essence

Method

1) For the crust, take 28 Oreo cookies and place them in a food processor. Pulse the cookies until they turn into fine crumbs. This should give you about 2 cups of Oreo cookie crumbs.

2) Take a 9 inch deep Spring-form pan and spray it with non stick baking spray, if you have. Place the cookie crumbs in the pan along with the butter and stir until well incorporated. Press down with the help of a flat-bottomed glass until the crust is even. Refrigerate for 15 mins.

3) In a separate bowl, pour the heavy whipping cream inside. Beat the whipping cream with a standing mixer or a hand held mixer until medium peaks form. Set aside.

4) In another bowl, cream the cream cheese until smooth with clean beaters. Add the sugar, salt, vanilla extract, and lemon juice. And mix just until everything is formed together. Don't over-beat the cream cheese mixture.

5) Combine the cream cheese mixture with the heavy whipping cream a

nd gelatin and gently fold with a rubber spatula until all ingredients are will formed and mixed. Take another 28 cookies of the Oreos and place in a large Ziploc Bag and beat with a rolling pin just until the cookies have turned into chunks. Now, fold the Oreos into the cream cheese mixture. (I used a few light brown ones milk oreo cookies along with original oreo cookies to make it a little colourful.

6) Pour all the cream cheese mixture on top of the oreo crust and smooth the top.

7) Garnish with crushed Oreos on top if not topping with chocolate sauce and place in the refrigerator overnight to set.

8) To make chocolate sauce, combine milk, butter, vanilla in a saucepan on medium heat, until the better has melted. Add dry ingredients to the milk mixture, constantly whisking. Boil, stirring constantly until a little thick and smooth. Let it cool. Pour a thin layer of chocolate sauce over the cheesecake after it has been refrigerated for 4 to 5 hours. Return back to the fridge to set overnight. Refrigerate the remaining sauce.

Oreo Cheesecake

Nargasi koftay

Ingredients

Beef Mince ½ kg
Egg 1
Onions 2
Green Chilies 4
Boiled Eggs 4
Ginger Garlic Paste 1 tsp
Salt 1 tsp
Coconut 1 tbsp(Optional)
Poppy Seeds(grinded) 1 tbsp
Red Chili Powder 2 tsp
Fried Chickpeas 4 tbsp
Oil as required
For Making Gravy:
Chopped Onions 250 grams
Yogurt 250 grams
Ghee ½ cup
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
All Spice(garam masala) 1 tsp
Turmeric ½ tsp
Fenugreek Seeds ½ tsp
Coriander, Green Chilies, chopped Ginger for garnishing
Salt as required.

Method

• First of all in chopper add ½ kg beef mince, 4 green chilies, 2 onions. Chop well.
• After this add 1 egg, 1 tsp salt, 2 tsp red chili powder, 1 tbsp coconut powder, 1 tbsp poppy seeds. Mix well.
• Now coat 4 boiled eggs with this mixture.
• Then fry in frying pan and cook until golden brown. Dish out.
• Take another pan, heat oil, add fenugreek seeds and then cook until the aroma is given out.
• Also add 250 grams chopped onion, fry until it turns into light pink color.
• Then add 1 tsp red chili powder, salt as required along with ½ tsp turmeric.
• In one bowl add yogurt, whipped well and then add into mixture.
• Cook and saute until water gets dry.
• Now add 1 cup of water(i i used beef broth) and cook it for 10 minutes. and add meat balls into this ..now be careful dont stir the spoon hust move ur pan with both hands so ur kofta will not break.. after 2 to 3 minutes Dish out..
• In the end garnish with green coriander, green chilies, chopped ginger along with 1 tsp garam masala.
• Serve well with naan .

Nargasi koftay

Tandoori Chicken Pasta

Ingredients

• Boiled Macroni 4cups
• Chicken boneless 125 grams (cut into julienne strips)
• Crushed Red chilli powder 1tsp
• Tandoori Masala 2 tbsp (any good quality brand,i prefer shan)
• lemon juice 2 tbsp
• salt to taste 
• ketchup 2 tbsp
• Pasta sauce 4 tbsp
• Tomato puree 2 tbsp
• Italian Seasonings 1tsp (optional)
• Crushed Garlic 1 tsp
• Onion finely Chopped 4 tbsp
• Oil 4 tbsp
• butter 2 tbsp
• Capsicum,carrot,spring onions,mushrooms,Cabbage diced (optional)

Method

1. Heat oil and butter in a pan add garlic and chopped onions,saute for 1 min.
2. then add chicken and all the remaing ingredients except pasta and vegetables,cook till chicken is done.
3. lastlly add pasta & vegetales cook on high flame for 5mins,(keep mixing while cooking) and Serve hot.

Tandoori Chicken Pasta

Mint-Cucumber Raita

Ingredients:

2 cups thick yogurt, whisked till smooth
1/2 cup mint leaves chopped fine
1 large cucumber grated
3/4 tsp cumin powder
1/4 tsp red chilli powder
1/2 tsp sugar
Salt to taste

Method

Mix all the ingredients together in a large bowl and blend till mixed well.
Chill and serve.

Mint-Cucumber Raita

Punjabi Yakhni Pulao

Ingredients

• 500 gm Meat
• 400 gm Rice
• 1 Cinnamon
• 1 Big cardamom
• 1 Bay leaf
• 3 Cloves
• 3-4 Onions
• 4-5 Green chilies
• 1/2 cup Yogurt
• 1 tsp Crushed red chilies
• 1 tbsp Ginger crushed
• 1 tbsp Garlic crushed
• 1/2 tsp Cumin
• 1/2 tsp Black pepper
• 1 1/2 tbsp Garam masala

Method

1. Wash and soak the rice for 25-30 minutes.
2. Take a medium sized skillet add the mutton, cinnamon, big cardamom, bay leaf, cloves, chopped onions, crushed red chilies, cumin, black pepper, garam masala and 6 glasses of water. Cook on a low flame.
3. In a separate pan heat oil and fry the chopped onion still they turn brown. Then add the mutton stock along with the meat. Whip the yogurt and pour it into the meat. When the mixture starts to boil add the rice and whole green chilies. When the water dries, cover and simmer the rice for 5 minutes.
4. Dish out and serve with Salad & Cucumber Raita.

Punjabi Yakhni Pulao

Lobia Keema

Ingredients

½ kg. minced beef
200 grm. Lobia beans
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Method

Finely chop the onion and sauté in oil until light brown.
Add all the spices including yogurt and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Lobia and cook till the Lobia beans are soft.
Sprinkle garam masala powder. Garnish with green chilies and Ginger (Adrak) slices and lemon juice & Serve.

Lobia Keema

Sooji Ka Halwa - Semolina Halwa

Ingredients

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup sugar
• 5 pods of green cardamom split open
• Orange Food colour

Method

1. Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
2. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
3. While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water,food colour, sugar and cardamom to a boil, stirring often.
4. When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
5. Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

Sooji Ka Halwa - Semolina Halwa

Puri

Ingredients

• 2 cups wholewheat flour
• Yogurt 4tbsp (add half cup of water and mix well)
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil or ghee (clarified butter) for deep frying

Method

1. Put the wholewheat flour in a large mixing bowl or platter. Make a well in the center. Add salt to taste.
2. Now add a little yogurt mixture at a time and start to mix the flour to form a dough.
3. We need the dough to be medium-soft so, go slow with the yogurt - add it only as needed, as you go along. 
4. The real secret of soft Pooris lies in the kneading! The dough must be smooth and just the right softeness medium. Add  yoghurt as required and continue to knead till you get the right consistency.
5. Once you've got the dough to the right consistency, add 2 tbsps of oil/ghee and continue to knead. The dough will become silky in texture! Cover with a damp cloth now and keep aside in the refrigerator for 20 minutes.
6. Remove from refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
7. Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle (4-5mm thick). For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.
8. Heat the oil/ghee for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side. Drain on paper towels and serve hot with Sooji Halwa or Aloo ki tarkaari.

Puri

Cream Cheese Cinnamon Roll Frosting

Ingredients

2 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 tablespoon half and half (milk can be used)
1 1/2 cup powdered sugar
1/4 teaspoon salt

Method

Beat cream cheese and butter with a mixer until creamy. Add in vanilla and milk, mix until well combined. Slowly add in powdered sugar and salt and beat until fluffy. Spread onto Cinnamon Rolls while they are still hot, allowing frosting to melt into the cinnamon rolls.

Cream Cheese Cinnamon Roll Frosting

Cinnamon Rolls

Ingredients

3/4 cup milk
1/4 cup butter
3 1/2 cups all purpose flour
1 (.25 ounce) packet Rapid Rise Yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup very warm water
1 egg
1/4 cup butter, softened
1 to 1 1/2 cups dark brown sugar
2 tbsp ground cinnamon

Method

Heat milk and butter in a sauce pan until butter melts and mixture starts to bubble. Remove from heat and let cool to lukewarm.

In a separate large bowl, combine 2 1/2 cups flour, yeast, salt and sugar. Mix well.

Add warm milk and warm water to flour mixture, stir to begin to combine, add in egg, and mix well. Add in remaining flour a little at a time until well combined. Once dough has combined, knead well for 3-5 minutes. If dough is still sticky, add more flour, a spoonful at time. Dough should be easy to work with and not overly sticky.

Place dough in a bowl that has been lightly oiled or buttered, cover top of bowl with a damp cloth, and sit in a warm draft free spot to rest for approximately 15 minutes.

Roll dough out onto a floured surface into a rectangle approximately 12"x9" in size. Spread softened butter over surface of dough. Sprinkle with brown sugar and cinnamon. Roll dough up and pinch seam to seal. Cut into 12 equal size pieces. Place into a 13x9" pan that has been lightly brushed with butter. Cover and let rise at least 30 minutes (60 minutes is great if you have the time).

Preheat oven to 375 degrees F.

Bake rolls for approximately 17-20 minutes until lightly browned. Remove from oven. Spread with Cream Cheese Frosting immediately.

Cinnamon Rolls

Kasuri Khara Masala Murgh

Ingredients

Chicken 1 kg 16 pieces
Salt 1 ½ tsp
Yogurt 1 cup
Oil ½ cup
Button red chilies chopped 6
Onion 1 cup finely chopped
Garlic finely chopped 1 tbsp
Ginger finely chopped 2 tbsp
Green chilies 4 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 finely chopped
Kasori methi 1 tbsp
Allspice 1 tsp

Method

Marinate chicken with yogurt and salt for 30 minutes, heat oil add chopped button chilies, chopped onion, fry till onion light golden add chopped ginger garlic with chopped green chilies, chili powder, coriander and chopped tomatoes, fry well till oils separates, add chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, allspice, garnish with coriander leaves & Serve with naan.

Kasuri Khara Masala Murgh

Aloo ki Tarkaari

Ingredients

Aloo (Potato) half kg (peeled & sliced)
Crushed Red Chilli 1/2 tsp

Turmeric powder 1/4tsp

Salt to taste

Kalonji 1 pinch

Roasted and crushed Corriander seeds 1 tsp

Ingredients for Bhaaghar

Oil 1/4cup

Zeera 1tsp

Crushed Sonf (Fennel)  1/2 tsp

Method

Heat in oil in pan,add all the ingredients for bhaagar and fry for few mins,then add sliced potatoes & all the remaining ingredients and 1/4 cup water,cover the lid cook for 20 mins.

lastly add coriander leaves & Serve with Puri.

Aloo ki Tarkaari

Toasted Garlic Cheesy Bread

Ingredients

• 1 (1 pound) loaf Italian bread
• 5 tablespoons butter, softened
• 2 teaspoons extra virgin olive oil
• 3 cloves garlic, crushed
• 1 teaspoon dried oregano or parsely
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Method

1. Preheat the grill.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and grill 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from grill. Top with cheese and return to grill 2 to 3 minutes, until cheese is slightly brown and melted. Serve hot.

Toasted Garlic Cheesy Bread

Melt in Your Mouth Chicken Breasts

Ingredients

• 4 boneless chicken breast halves
• 1 cup mayonnaise
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder

Method

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.
4. Serve hot with Garlic Sauce ,Garlic Bread & Steamed Vegetables.

Melt in Your Mouth Chicken Breasts

Peaches and Cream Stuffed French Toast

Ingredients

16 thin slices of french bread

 6-7 eggs

 2-3 tablespoons cream or milk

 2 teaspoons vanilla extract

 1 teaspoon cinnamon

 3 peaches

 8 ounces cream cheese

 butter for the  pan.

Method

In a bowl whisk together the eggs, cream (or milk), extract and cinnamon. Thinly slice the peaches (you can remove the skin or leave it).

Heat your pan over medium heat and melt a tablespoon of butter in it, coating the whole pan. Spread 1 ounce of cream cheese over 8 of the slices of bread. Dip on cream cheese covered slice in to the egg mixture. You don't have to full submerge it, but you do want the entire non-cream cheese side to be covered in egg mixture. Lay the egg dipped side face down in the hot pan. Layer sliced peaches over the cream cheese. Dip another slice of bread, one that was not covered in cream cheese, and lay this over the top of the peaches. When ready flip the french toast sandwich over and cook the other side. Continue with remaining bread slices.

Serve warm with chopped peaches, powdered sugar and syrup.

Peaches and Cream Stuffed French Toast

Lemoni Tawa Keema

Ingredients

Chicken mince coarse ½ kg
Oil ½ cup
Onion chopped 1 cup
Ginger garlic 1 tbsp heaped
Blended tomatoes 2
Turmeric ½ tsp
Coriander seeds roasted and crushed 1 tsp
Cumin seeds roasted and crushed 1 tsp
Crushed red pepper 1 tbsp
Lemon juice 3 tbsp
Lemon cut into slices 1
Coriander and green chilies as required
Allspice 1 tsp

Method

Heat ¼ cup oil on a tawa, fry chopped onion with ginger garlic, add mince, blended tomatoes, turmeric, coriander, cumin, crushed red pepper, cover and cook on tawa till done, lastly add lemon juice, allspice, sliced lemon, coriander and green chilies & Serve hot with paratha & plain salted yougurt.

Lemoni Tawa Keema

Prawns in Garlic Sauce

Ingredients

45 to 50 counts - Medium size prawns
Marinate prawns with
1 tbsp - Cornflour
1 - Egg, beaten well
Salt to taste
For the Sauce
20 to 25 flakes - Garlic, finely chopped
2'' pieces - Ginger, finely chopped
4 to 5 stalks - Spring onion
6 tbsp - Tomato ketchup
4 tsp - White vinegar
4 to 5 tsp - Red chili paste (optional) (see recipe below for chilli paste)
1 tbsp - Soya sauce
1 tsp - Sugar
2 tbsp - Cornflour ( dissolved in little water )
Salt to taste
sesame or groundnut out

Method

1 ) To marinate the prawns - Mix cornflour, egg, salt to taste and mix well with the prawns. Marinate for 15 minutes.

2 ) Cut the spring onion - Separate the onion and greens. Chop the greens separately for final garnishing. And the onions, chop them and keep ready for the sauce. In a bowl, mix tomato ketchup, vinegar, chili paste, soya sauce, sugar and keep mixed sauce ready.

3 ) Heat a kadai/ wok, pour some oil for deep frying the prawns. Add the marinated prawns into the hot oil and cook on both sides in medium heat till prawns turns white in color. Once the prawns are cooked transfer to a plate draped with paper napkin to drain off excess oil. Fry all the marinated prawns this way.

4 ) To the remaining oil( add more oil if needed) add ginger and garlic and sauté for 30 seconds, then add the onion and sauté till translucent. Then add the previously mixed sauces to the kadai and stir fry for a minute.

5 ) Now add the fried prawns and stir-fry for a minute. Then add salt to taste and 1 cup of water. Bring to a boil and cook for few seconds. Then add the dissolved cornflour in water to the kadai and stir fry for 15 seconds ( u can adjust the water according to the consistency u want like how thin or thick). Turn off the stove, garnish with green onion and serve hot.

To make red chili paste -
Soak 6 whole dry kashmiri chili in little water for 1/2 hour. Then grind to a paste with little water in which the chili was soaked in.

Prawns in Garlic Sauce

Chicken Cheese Paratha Roll

Ingredients

• Chicken boneless 2 cups
• Salt 1 tsp
• Chilli powder 1/2 tsp
• White pepper 1/2 tsp
• Ginger garlic 1 tsp
• Yogurt 2 tbsp
• Roasted cumin 1 tsp
• Mix spice 1/2 tsp
• Oil 1/2 tsp
• Cream 1 tbsp
• Cheddar cheese grated 4 tbsp

Ingredients for For Cheese Sauce

• Cream cheese 4 tbsp
• White vinegar 3 tbsp
• Cream 3 tbsp

Method for Cheese sauce

Mix all ingredients together.

Ingredients for Paratha

• Flour 6 cups
• Wheat flour 2 cups
• Salt 2 tsp
• Ghee 1/2 cups
• Warm water to knead flour

Method

Knead the dough for parathas and keep aside for 20 minutes at room temperature

Marinate Chicken with salt,chilli powder,white pepper,yogurt,ginger/garlic,roasted cumin,mix spices.

Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.
Take off the lid and cook on medium 

 high heat for 10 minutes with constant stirring. Remove from heat & add cream & Cheese.
Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken . Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.

After 10 minutes, remove the coal and your filling is ready for paratha rolls.
Now start frying parathas.
Take a handful of kneaded dough and shape it round with all ends closed. Use loose flour to do all this smoothly.
Now roll it with a rolling pin.
Apply some ghee on it and start rolling it. Roll with your hands like a snake. Then shape it like a snail by tucking the last part underneath.

Roll it flat like a roti.

Now place it on a hot griddle and when it starts changing its colour, flip it over. Now glaze it with some ghee and then flip over again. Glaze the other side with ghee and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.

Take a tbspn of Cheese sauce and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Now place some chicken in the middle of the paratha and roll it.

Do the same with the rest of them & Serve.

Chicken Cheese Paratha Roll

Sheesh Kababs

Ingredients

1 lb minced meat
Butter 1/2 tsp
fresh cream 2 tsp
Oregano 1/2 tsp
All Spices 1/2 tsp
Roasted ground cumin 1/2 tsp
 Lemon Powder 1 tsp or lemon juice 1/2 tsp
 Garlic Powder 1/2 tsp
 Papprica powder 1 tsp
All Purpose Flour1 tsp
2 eggs for consolidation

Method

Marinate mince with Butter, fresh cream, Oregano, All Spices,Roasted ground cumin, Lemon Juice, Garlic Powder,Papprica powder,All Purpose Flour,2 eggs for consolidation.
With the help of rod make sheesh kabob
Fry them in deep oil
 Serve with Imli Chutni & parathas.

Sheesh Kababs

Rajhastani Daal

Ingredients

½ cup, toor (arhar) dal
½ cup, moong dal
½ tsp, turmeric
1 nos, green chili, chopped
2 cups, water
Salt as per taste

For tempering:-
A generous pinch of hing (asafoetida)
½ tsp, mustard seeds
½ tsp, cumin seeds
½ tsp, ginger, grated
4 nos, red button chilies
1-2 nos, green chili, slit
1 tsp, kasuri methi (dried fenugreek)
½ tsp, red chili powder
Juice of one lemon
1 tbsp, ghee

METHOD

Clean and wash both the dals.

Pressure cook both with 2 cups of water, turmeric, green chili and salt upto 3 whistles or till done.

If dal is too thick, add some more water and place on the stove, let it boil on low flame.

Mean while heat the ghee in small pan, add mustard seeds, cumin seeds and allow it to crackle. Add hing.

Add ginger and fry for 30 seconds. Add button chilies, green chili slits and fry for another 30 seconds.

Add kasuri methi, mix and take it off the stove. Immediately add red chili powder and mix, add this tempering to the boiling dal. Also add lemon juice and mix.

Simmer the dal for another 2-3 minutes.

Take it off the stove, dish out and garnish it with green coriander leaves & Serve.

Rajhastani Daal

Spinach and Chicken Quiche

Ingredients

1 cup grated cheddar cheese (or you can use any cheese of your choice)
1 pie crust (I used pillsbury - or you can make your own if you have time) 
1 chicken breast, cooked and chopped into tiny pieces
1/2 cup frozen spinach - thawed and all the water drained/pressed out
1/2 cup finely chopped onion
3 eggs
3/4 cup milk
1/2 cup mayonnaise
salt and black pepper according to taste

Method

1) Preheat oven to 350 degrees
2) Roll out the pie crust onto your pie dish and press the sides
3) Sprinkle 1/4 cup of cheese over the pie crust and set aside
4) In a bowl, mix the chicken, spinach, onion and cheese, and spread this mixture evenly over the crust
5) In a bowl, whisk together the eggs, milk, mayo, salt and pepper and pour over the chicken & spinach mixture.
6) Bake for 45 minutes or until the eggs are completely firm and a knife or toothpick pricked into the center of the pie comes out clean.

Spinach and Chicken Quiche

Caprese Salad

Ingredients

• some red tomatoes ( medium size )

•slices of mozarella cheese , just use a round cookie cutter … try to find one in the same size of tomatoes

•some basil leaves

•1 tsp ground pepper

•salt

•olive oil

•balsamic vinegar ( optional )

Method

In a white serving dish , carefully , pour some spoons of olive oil and drop some balsamic vinegar .
Slice each tomatoe carefully … try to slice them in the same size.
alternate now tomato slices and mozarella carefully , intel obtaining a lovely millefeuille …. Finish with the tomato cover .
Insert some basil leaves between tomato – mozarella layers .

Sprinkle with salt and pepper & Serve.

Caprese Salad