Tandoori Club Sandwich

Ingredients

Bread slices Bread slices
1 Tomato (cut into slices)
1 Cucumber (cut into slices)
2 cups Roasted chicken
2 eggs Omelets made with
1/2 cup Mayonnaise
as required Salad leaves
¼ tsp Salt
¾ tsp Black pepper
¾ tsp Mustard powder
2 tbsp Ketchup

Ingredients for Tandoori Chicken

2 Chicken breast
½ tsp Ginger garlic paste
2 tbsp Tandoori Masala
2 tbsp Yogurt
2 tbsp Lemon juice

Method

Method for Tandoori Chicken

Marinate 2 chicken breasts with 2 tbsp  Tandori Masala, ½ tsp ginger garlic paste and 2 tbsp lemon juice.
Cook marinated chicken in pan with 2 tbsp oil and 1/2 cup of water till tender.
Take off from flame and shred the chicken.

Chop the 2 cup Tandoori chicken, mix with 1/4 tsp salt, 3/4 tsp pepper, 3/4 tsp mustard powder, 1/2 cup mayonnaise and 2 tbsp ketchup.
Slightly toast (optional) 8 bread slices, apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.
Now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread.
Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.

Tandoori Club Sandwich

Banana Cake With Cream Cheese Frosting

Ingredients

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

Garnish

chopped walnuts

Method

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

For the frosting 

cream the butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

Banana Cake With Cream Cheese Frosting

Memoni Akhni Pulaao

Ingredients

Mutton 750 gm boiled half done
Brown onion 1 cup
White cumin whole 1 tbsp
Mixed whole spices 1 tbsp
Ginger garlic 2 tbsp
Curry leaves 20 to 25
Salt 1 tbsp
Turmeric ¾ tsp
Chili powder 1 tbsp
Allspice 1 tsp
Coriander powder 1 tbsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Potatoes 4 peeled and chopped
Alu Bukhara 8 to 10
Rice ½ kg soaked for 30 minutes

Method

Heat ¾ cup oil in a pan add brown onion, whole spices, ginger garlic paste, all the seasonings and boil mutton, fry well, add potatoes with 1 cup water, cover and cook till potatoes and mutton tender, add soaked rice with alu Bukhara, cover and cook until rice done, lastly add jaifal, javitri, put it on dum, mix and serve.

Memoni Akhni Pulaao

Mutton Dum Biryani

Ingredients

Oil - for frying onions

Onions - 4 ( thinly sliced ) 

Ghee - 4 tbsp 

Cloves - 8-10 

Black peppercorns - 8-10 

Black cardamom - 3-4 

Cinnamon stick - 2 inch piece

Ginger garlic paste - 2 tsp 

Yogurt - 1 cup 

Red chili powder - 1 tsp 

Turmeric powder - 1\2 tsp 

Coriander powder - 2 tsp 

Garam masala powder - 1\2 tsp 

Roasted cumin powder - 1\2 tsp 

Lemon juice - 2 tbsp 

Mint leaves - 2 tbsp ( chopped ) 

Saffron - a good pinch 

Milk - 1\4 cup ( hot ) 

Long grain basmati rice - 2 cups ( washed and soaked in water for 1\2 an hour ) 

Water - 4 cups 

Kewda essence - 6-8 drops 

Salt to taste 

Coriander - 2 tbsp ( chopped ) 

Yellow food coloring - a small pinch 

Cashew nuts - 6-8 ( chopped and fried till brown ) 

Mutton  - 500 gm

Method

Heat oil in a pan and fry onions till golden brown at medium heat. Remove from oil in a kitchen tissue lined plate. Keep aside. Heat 2 tbsp ghee in a pan or a pressure cooker. When the ghee is hot, add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add ginger garlic paste and yogurt and fry for a minute. Add mutton and fry on high heat for 2-3 minutes. Add red chili powder, turmeric powder, coriander powder, garam masala powder and roasted cumin powder. Add a cup of water and cook till mutton is done. Add half of the fried onions, mint leaves and lemon juice to the mutton. Cook till all the water has evaporated and mutton is dry. Heat remaining 2 tbsp ghee in a pan. Add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add rice and 4 cups of water. Add salt and kewda essence. Cover and cook till the rice is 80% done. Take a heavy bottom pan with a lid. Layer half of the rice in the pan. Top with mutton. Sprinkle half of the remaining fried onions, coriander and saffron milk. Top with the remaining rice. Sprinkle the remaining fried onions, coriander and saffron milk. Sprinkle yellow food color and fried cashew nuts on top. Cover the lid and seal it with atta dough. Keep the pan on low heat for 15-20 minutes. Remove the dough when ready to eat the biryani. Enjoy with a side of raita.

Mutton Dum Biryani

Lemony Chicken Noodle Soup with Ginger, Chilli & Cilantro

Ingredients

1 lemon
1/4 cup chopped fresh cilantro
1 tsp. finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 cups homemade or canned low-salt chicken broth
4 oz. fresh Chinese egg noodles
2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)

Method

Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.
Thinly slice two of the chile halves crosswise.
In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

Lemony Chicken Noodle Soup with Ginger, Chilli & Cilantro

Lemon Curd

Ingredients

3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 grams) finely shredded lemon zest

Note: 

Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

Method

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Note:

 If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Lemon Curd 

Strawberry and Lemon Curd Trifle

Ingredients
Pound Cake(home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1 1/2 cups (360 ml)Strawberry Sauce or home made puree
1/2 pound (225 grams) fresh strawberries, sliced
1 1/2 cups (360 ml)Lemon Curd (home made or store bought)
1 1/2 cups (360 ml) heavy whipping cream
2 - 3 tablespoons (25 - 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
4 crushedAmaretti Cookies or shortbread cookies (home made or store bought)

Method

Strawberry and Lemon Curd Trifle: Have ready the pound cake, the strawberry sauce, sliced strawberries, lemon curd, and whipping cream.

To make the whipping cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To assemble: In the bottom of your trifle bowl place slices (about 1/3 inch thick) of the pound cake. Fill in any gaps with extra pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti or shortbread cookies.

Strawberry and Lemon Curd Trifle

Murgh kali mirch

Ingredients

Mustard oil - 3 tbsp
Cloves - 3-4
Cinnamon - 1 inch piece
Onion - 1 cup ( chopped)
Green chili - 2 ( slit into halves )
Ginger garlic paste - 2 tsp
Hung curd - 2 tbsp
Coriander powder - 2 tsp
Red chili powder - 1 tsp
Turmeric powder - 1\2 tsp
Salt to taste
Chicken breasts - 350 gm ( cut into small pieces )
lemon juice - 2 tbsp
Coriander - 2 tbsp ( chopped )
Whole black peppers - 1 tbsp ( ground in a mortar and pestle to a coarse powder )

Method

Heat mustard oil in a heavy bottom pan.
Heat till it starts to smoke.
Switch off the heat for 2 minutes.
Switch on the heat and add cloves and cinnamon to the pan.
Add onion and green chili and fry till golden brown.
Add ginger garlic paste and fry for 2 minutes.
Add hung curd and mix.
Add coriander powder, red chili powder, turmeric powder and salt.
Add 1\2 cup water and cook till oil separates at the corners.
Add the chicken breasts and 1\2 cup of water and cook till chicken is done.
Add lemon juice, coriander and coarse black pepper powder.
Cook for a minute & Serve.

Murgh kali mirch

Chinese Vegetable Hakka Noodles

Ingredients

Sesame oil - 1 tbsp Chili oil - 1 tbsp ( If chili oil is not available, use normal oil and add some more red chili sauce )

Garlic - 8-10 cloves ( chopped )

Ginger - 1 inch piece ) chopped )

Cabbage - 1\2 cup ( shredded )

Bell peppers - 1\2 cup ( chopped )

Carrot - 1 ( julienne )

Celery - 1\4 cup ( chopped )

Dark soy sauce - 2 tsp

Red chili sauce - 3 tsp

Vinegar - 2 tsp

Salt to taste

White pepper powder - 1\4 tsp

Spring onion greens - 1\4 cup

Hakka noodles - 75 gm packet

Method

Boil noodles as per manufactures instruction. wash under water and add a little oil and mix to keep them from sticking. In a light wok, add sesame oil and chili oil. When the oil is very hot, add garlic and ginger. Add cabbage, celery, carrot and bell peppers. Fry on high heat for a minute. Add salt, pepper, soy sauce, red chili sauce and vinegar. Cook for 30 seconds. Add the boiled noodles and mix well. Garnish with spring onion greens. Serve hot with ketchup.

Chinese Vegetable Hakka Noodles

Lauki Raita

Ingredients

Bottle gourd grated250 gm
Yogurt1 cup
Sugar1 tsp
Red chili powder½ tsp
Salt to taste
Green coriander chopped¼ cup
Cumin seeds, roasted ground 1 tsp

Method

In a deep pan, heat 2 cups of water to boiling. Add the grated bottle gourd to this boiling water and stir. Cook for 1 minute and strain. Allow the bottle gourd to cool. When cool, press down in the colander to squeeze out all excess liquid.
Put the yogurt, sugar, red chili powder, salt to taste and chopped coriander in a mixing bowl and blend till smooth.
Add the cooled bottle gourd, cumin powder and stir to blend.
Chill in the refrigerator and serve.

Lauki Raita

Easy Hunter Beef

Ingredients

1 kg undercut beef (one whole piece)
4 tbsp Worcestershire sauce or lime juice
1 tbsp garam masala powder
1 tsp chili powder
1 1/2 tsp salt or to taste
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp oil
Brown Sugar 4tbsp

Method

Punch the meat well with a fork.
Rub garam masala powder, salt, chili powder,Brown Sugar and ginger/garlic paste all over the meat.
Apply Worcestershire sauce and keep it in refrigerator overnight.
Next day take the meat out and set aside for 2-3 hours.
Heat the oil, place the meat and let it brown on both sides.
Add just sufficient water to tenderize the meat and cook over a low stove till done.
Cut in slices before serving.

Easy Hunter Beef

Fried Rice & Chicken Shashlik

Ingredients

1) RIce 1 kg
2) Boneless Chicken (cubed)1/2 kg
3) Salt as per taste
4) Garlic paste 1 tsp
5) Spring Onions 3-4
6) Carrots (chopped) 2 medium
7) Cabbage (chopped) 1 small
Vinegar 2 tbsp
9) Soya Sauce 4 tbsp
10) White Pepper Powder 1 tbsp
11) Sugar 1 tbsp
12) Chinese Salt 1 tsp
13) Eggs 3
14) Cooking Oil 4-6 tbsp
Garnish
1) Green Chillies (chopped)2-3

How To Cook Chinese Chicken Fried Rice :

1. Boil rice and drain the water.
2. Cover and refrigerate for 4-6 hours.
3. In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes.
4. Then add chicken and stir-fry until water from the chicken dries.
5. Add rice and mix well with the help of two spoons until hot.
6. Add cabbage,carrots and spring onions and mix well for a minute.
7. Then add salt,sugar ,white pepper and chinese salt and mix well.
8. Beat eggs with salt and a pinch of white pepper and pour it on the rice.
9. Add vinegar and soya sauce in the end and mix well.
10. Dish out,garnish and serve hot.

Chicken Shashlik

Ingredients

1kg Chicken boneless piece
2 Spoon Corn flour
1 little bowl Ketchup
1 little bowl Yogurt
2 Eggs
2 Shimla mirch big
1/2 (half spoon) Black Pepper
1 spoon Red Chilli Powder
Salt as per Taste
Chinese Salt as per

Method

First take chicken bone-less piece and wash it then pick a bowl keep the chicken in the bowl and then (2) eggs beat in the chicken piece add (1) spoon black paper and add (02) spoon corn flour in the marinate chicken and then wait for 10 minutes after that take a pain and put in the oil when oil going to hot deep fry the chicken piece and when its going to be light brown or a golden brown turn the piece be careful about chicken, it should not be hard so when oil will be hot flame keep slow

Sauce of shashlik Method

Cut the shimla mirch in square shape and take a pain and shallow fry the shimla mirch in oil its going to be golden brown then add in one bowl of ketchup then after 2 minutes add in a bowl of yogurt mix the mixture and add in Chinese salt for a taste, (1) spoon red chilli powder, salt, (1) spoon black paper mix a (2) spoon corn flour in some water then add in the sauce keep flame slow when the sauce will be thick add the fry chicken piece.

Fried Rice & Chicken Shashlik

Aloo keema Cutlets

Ingredients

1/2 kg Lamb/Beef/Chicken/Fish Mince
2 Onions (finely chopped)
1 tbsp Ginger paste & Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 tbsp Gram masala
2 Green chillies
2 Eggs
Fresh bread Crumbs 1 cup

For Potato Cutlets

3 Large Potato ( boiled,peeled and mashed )
1/2 tbsp Black pepper powder
Salt to taste
5 tbsp Oil
3 tbsp, finely chopped Coriander leaves
3 tbsp, finely chopped Mint leaves

Method

Wash mince &drain thoroughly.
In a large non-stick saucepan/Khadhai add oil at medium heat, add onions & fry till they change colour.Add ginger & garlic pastes, fry for 1 minute.Add mince,red chilli powder, turmeric powder,salt, green chilli,garam masala powder,and mix well.

At this stage there will be some liquid from the mince in the pan. You need to now allow the mince to cook in its own liquid until all the liquid evaporates.cover the pan and leave.Then fry for 3-5 minutes & keep stirring till the mince is bit golden brown.Remove from the heat.Garnish with coriander leaves & mint leaves.

To Make Potato Cutlets



In a pressure cooker at medium heat,add water,salt,potatoes with skin,Let pressure cook for about 10-15 minutes until the potatoes is tender.
The potatoes should not be watery nor sticky it should be able to make balls of the mixture.
Once cooked, drain the water and let the potatoes cool down.Peel the skin off and mash the potatoes.
then add black pepper powder,coriander leaves & mint leaves mix well...


Then take a small ball mixture of mash potatoes,make it flat on your palm,now take a tbsp of mince on it (center) and cover the mashed potatoes and shape flatten round patties to make a cutlet.

Meanwhile,In a non-stick pan add oil at medium heat.
Then dip each cutlet in egg then roll in to bread crumbs
and shallow fry them in hot oil.
Let it fry both the sides until it is golden brown,
about 3-5 minutes.
Remove from the heat  & Serve hot.

Aloo keema Cutlets

Luqmi

Ingredients for dough

Whole wheat flour/Durum Atta – 2 1/2 cups+extra for dusting (you can also use All-Purpose flour/Maida instead)
Semolina/Sooji – 1/2 cup
Salt – 1 tsp
Yogurt – 1/3 cup
Warm water/milk – 1/4 cup
Ghee – 1 tbsp
oil to deep fry

Ingredients for mince filling

Qimah~Minced Veal/Lamb/Sheep meat – 700 gms
Onion -1, large, finely sliced
Cumin seeds – 2 tsp
Ginger garlic paste – 1 tbsp
Coriander leaves – 2 tbsp
Long green chillies – 3, chopped finely
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Lemon juice – 3 tbsp

Method for mince filling

In a large frying pan, pour oil and as soon as it warms up, add the onion and fry until evenly golden brown in color. Add the cumin seeds, ginger garlic paste, cilantro and green chillies. Fry for a few seconds. Add the minced meat and cook mixing it well. Add the red chilli powder, salt and turmeric. Mix well and cook stirring frequently until all the moisture has been dried up. Pour lemon juice, mix well and remove from heat. Let it cool down completely.

Method for dough

In a mixing bowl, add all the above ingredients except ghee and oil and working with your fingers, form a soft dough. Add a few more sprinkles of warm water if needed to form the soft dough. Once the dough has formed into a ball, smear ghee and cover with a lid. Keep aside for 40 minutes.
Knead the dough for 3-5 minutes. Form the dough into 30 equal size balls and cover them all with a damp kitchen towel. Also divide the prepared Qimah filling into 15 equal portions. Pour cool water into a cup and keep aside.
Dust with extra flour and roll out two dough balls, one at a time into 8 cm in diameter circle each, using your rolling pin on the work surface. Make sure the rolled out circles are not very thin, they should be just a little bit thick. Place a potion of the divided Qimah filling in the center of the rolled out dough circle. Dip your fingers into water and smear lightly on the entire outer edge of the dough circle. Gently place the second rolled out disc over the filling and press the edges of the dough circle to seal them. Using a pizza cutter cut out the extra outer edges of the dough to shape into a rectangle. (You can collect the scraps until the last luqmi is done and roll it out into a ball and repeat the procedure again). With your fingers, press the edges once again to make sure they are sealed. Crimp the edges with a fork to form a pattern. Repeat until all the luqmi is prepared. Keep them on a tray, covered with a towel, until all are ready to deep fry.
4. Heat oil to deep fry in a kadai. Depending on the size of your kadai, you can fry the luqmi, one or two at a time, until lightly browned on both sides. Remove using a slotted spoon into a wire mesh strainer for the extra oil to drain away. Serve them hot with raita.

Luqmi

American Lasagna

Ingredients

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Method

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

American Lasagna

Achar Gosht

Ingredients

Mutton(small pieces) 1 kg
Yogurt 1/2 kg
Tomato Paste 1 cup
Ginger & Garlic Paste 1 tbsp
Red Chilli Powder
Salt to taste
Green Chilli 50 g
Fried/brown onion (crushed) 1/2 cup
Cooking Oil 3/4 cup

Achar Masala

Kalunji
Saunf
Zeera 1 tsp
Methi Seeds

Method

1. Marinate meat with ginger, garlic, chilli powder, salt and yogurt for 2 hours.
2. Heat the oil, add brown onion and meat and fry till oil separate from masala.
3. Add sufficient water, cook on low heat till meat is tender.
4. Grind Achaar Masala and mix in it 1 tsp salt.
5. Slit Green Chillies from one side in length, take out seeds and stuff with Ground Achaar Masala.
6. When water dries from the meat, add tomato paste, arrange stuffed chillies in the centre of the cooked meat and sprinkle rest of Achaar Masala on top and put for Dam on low heat till chillies get tender.

 Achar Gosht

Chicken Jalfrezi

Ingredients

Chicken ½ kg made into thick strips
Onion 2 medium cut into thick slices
Capsicum 1 cut into strips
Ginger 2 tbsp cut into strips
Green chilies 3 cut into strips
Coriander leaves 1 tbsp chopped
Tomatoes 2 chopped into cubes
Chili powder 1 tbsp heaped
Turmeric ¼ tsp
Black pepper ½ tsp
Ketchup ¼ cups
Soya sauce 1 tbsp
Mustard powder ½ tsp
Hp sauce 1 tsp
Allspice ¼ tsp
Salt ¾ tsp
Oil ¼ cup

Method

Heat oil add onion in a wok, fry for 1 minute add ginger Julian with chicken strips, fry for 5 minutes add chili powder, turmeric, black pepper, mustard powder, salt, soya sauce, ketchup, hp sauce with ½ cup water add cubes of tomato, capsicum, green chilies, coriander leaves, serve with nan or white rice.

Chicken Jalfrezi

Liver Masala

Ingredients

Mutton liver ½ kg
Brown onion grinded ½ cup
Coriander powder 1 tbsp
Chili powder 1 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Turmeric ¼ tsp
Tomatoes chopperized 3
White cumin 1 tsp
Yogurt ½ cup
Allspice ½ tsp
Kasori methi 1 tsp
Chopped coriander leaves 2 tbsp

Method

Heat oil add ginger garlic paste, chili powder, turmeric, salt, coriander powder with ¼ cup water and fry well, add chopperized tomatoes and bhunno well, add crushed cumin with liver,Brown onion  and ½ cup yogurt, cover and cook for 10 minutes when water dries and oil comes on top add allspice, kasori methi 1 tsp and chopped coriander leaves.

Liver Masala

Italian Cream Cake

Ingredients

1/2 cup margarine, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Method

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.Beat egg whites until they form stiff peaks.In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Italian Cream Cake 

Classic Daal

Ingredients

Split Green Gram 1/2 cup
Red lentil 1/2 cup
Tomato 3
Onion 1
Green chilies 4
Curry leaves 6
Fresh coriander 2 tbsp
Cumin 1/2 tsp
All spice powder 1/2 tsp
Red chili powder 1 tsp
Salt 1/2 tsp
Turmeric 1/2 tsp
Chinese salt 1/2 tsp
Oil 1/2 cup

Method

Soak 1/2 cup split green gram and 1/2 cup red lentils for 1/2 hour, cook with 2 glasses of water on low flame till tender.

Now blend well. In another pan heat 1/2 cup oil and fry 1 chopped onion.

Add 3 chopped tomatoes, 1 tsp red chili powder, 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp cumin seeds.

Fry well and add 6 curry leaves, 4 green chilies and fresh 2 tbsp coriander leaves. Pour this mixture into the lentils.

Lastly add 1/2 tsp Chinese salt and ½ tsp all spice powder & Serve with white rice or phulka.

Classic Daal

Italian Spaghetti Sauce with Meatballs

Ingredients

MEATBALLS

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

SAUCE

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Method

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Italian Spaghetti Sauce with Meatballs

Chocolate Malt Cake

Ingredients for cake

Butter 16 ounces
Caster sugar 1 ½ cup
Vanilla 1 ½ tsp
Eggs 6 separated
Coco powder 5 tbsp
Flour 1 ½ cup
Baking powder 2 tsp
Cooking chocolate 4 ounces melt with ½ packet of cream
Cream ½ cup

Ingredients for icing

Butter 4 ounces
Cream cheese 8 ounces
Chocolate melted 150 gm
Cream whipped 8 ounces
Icing sugar ½ cup
Coco powder 1 tbsp
Vanilla essence 1 tsp
Malt powder 2 tbsp

Method for cake

Sieve together flour, coco and baking powder, beat butter, sugar and vanilla till fluffy, beat egg white stiff add in yolks, beat well, add the beaten egg mixture to the butter mixture, beat well, fold in the melted chocolate and cream mixture, lastly fold in the sieved flour and coco, mix well, pour into 2 well greased and paper lined 9 inch sandwich pan, bake on 180 degree C for 45 minutes, remove and cool completely, spread 1 layer in cake plate, moist with milk, apply icing, sandwich second cake, moist with milk, cover sides with icing then top level, chill for 1 hour.

Method for icing

Melt chocolate with ½ cup cream and coco, remove and cool, beat butter with icing sugar, add in cream cheese and remaining cream, fold in the dissolved chocolate mixture and malt powder, chill for 30 minutes, beat and use.

Chocolate Malt Cake

Chatpati Masaly dar Karhai

Ingredients

Chicken 1 kg 16 pieces
Tomatoes ½ kg sliced
Ginger garlic paste 2 tbsp
Salt 1 ½ tsp
Turmeric ½ tsp
Butter 2 tbsp
Green chilies whole 6
Coriander leaves chopped 2 tbsp
Ginger julienne 2 tbsp

Ingredients for karhai masala

Whole red pepper 15
Whole coriander 3 tbsp
Whole black pepper 1 tbsp
Whole white cumin 1 tsp
Method for karhai masala
Roast all separately and then coarsely crush together

Method for karhai

Heat oil add sliced tomatoes with ginger garlic paste, salt, turmeric, fry well add chicken, cover and cook for 15 minutes open and fry well, lastly add the coarsely crushed masala, butter, whole red chilies, coriander and ginger slice with ¼ cup water, leave it on dum for 10 minutes, serve with nan.

Chatpati Masaly dar Karhai

Fish biryani

Ingredients

Fish 750 gm
Mixed Whole spices 1 tbsp
Tomatoes 4 sliced
Brown onion ½ cup
Fenugreek leaves 4 small bunches
Salt 1 ½ tsp
Ginger garlic 1 tbsp heaped
Chili powder 1 tbsp heaped
Coriander 1 tsp heaped
Cumin 1 tsp heaped
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut into big cubes
Rice 750 gm boiled with 2 tbsp salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ½ cup

Method

Heat oil add whole spices, choti methi and chopped tomatoes, add brown onion with ginger garlic paste, all the dry seasonings, fry well add whipped yogurt with potatoes and 1 cup water, cover and cook till potatoes tender, add fish, cover and cook for 10 minutes, remove fish add chopped coriander and green chilies, in another pan put ¼ cup water and ¼ cup oil add ½ boiled rice, add fish masala and potato mixture top with leftover rice, top with Kewra and yellow color, put fish pieces on top, leave it on dum for 15 minutes & Serve.

Fish biryani

Red Velvet Cheese Cake

Ingredients for crust

Chocolate sandwich cookies crumbs 2 cups
Butter melted ½ cup

Ingredients for filling

Coco powder 1 tbsp
Hot water 2 tbsp
Cream cheese 2 packets of 8 ounces each
Cream 1 cup
Lemon juice 2 tbsp
Fine sugar 1 cup
Eggs 3
Egg yolk 2
Liquid Red food color 1 ounce
Vanilla essence 1 ½ tsp

Ingredients for truffle topping (optional)

Milk chocolate 6 ounces
Cooking chocolate 3 ounces
Chopped unsalted butter ½ cup softened

Method for crust

In a bowl combine 2 cups cookie crumb and ½ cup butter, press into bottom of cheese cake pan and freeze.

Method for filling

Dissolve 1 tbsp coco powder in hot water and keep aside. Beat 2 packets of cream cheese, 1 cup cream, 1 cup sugar on medium speed until smooth for 3 minutes, add 3 whole eggs and 2 egg yolks 1 at a time, beating after each addition, mix in 1 ounce food color, 1 ½ tsp vanilla and dissolved coco, pour over frozen crust, bake in a pre heated oven until top is light brown and centre has a slight jiggle to it for 45 to 50 minutes, let cool in pan on wire rack for 2 hours, cover with plastic pack and refrigerate at least for 6 hours before topping, top each slice with spoon full of truffle topping or simply garnish with whipped cream.

Method for truffle topping

In top of double boiler melt 6 ounce milk chocolate and 3 ounce cooking chocolate string until smooth, let cool in a bowl beat ½ cup butter and melted chocolate on medium speed about 3 minutes. Put in fridge for 10 minutes to firm the frosting, beat again till fluffy for 2 minutes. Place truffle topping in a pastry bag fitted with star nozzle, decorate as required. Serve chilled.

Red Velvet Cheese Cake

Lahori Chargha

Ingredients

1-1/2 kg whole chicken
2 tbsp vinegar
2 tbsp lemon juice
3 tbsp yogurt
1 tsp ginger paste
1 tsp garlic paste
1 tbsp red chili powder
1 tsp cumin powder
1 tsp garam masala powder
1tsp coriander powder
1 tsp turmeric powder
1/2 tsp black pepper
1/2 tsp cubebs
1/2 tsp yellow food color
salt to taste
oil for frying

For Garnishing

1/2 tsp chat masala
3-4 lemon wedges
Salad leaves

Method

Rinse the chicken inside and outside properly then pat dry.
Makes4-5 deep incisions or cuts on whole chicken by using a sharp knife then keep aside.
Put all the ingredients in a blender and make a smooth paste of it.
Rub this paste evenly over the chicken, cover and leave to marinate for at least 2-3 hours or overnight if possible.
Take a deep pot and place a sieve upside in the base of the pot.
Add one cup of water in it and put the chicken on the sieve.
Put the lid on and steam on low heat for 30 minutes.
Heat oil in a deep pan (karahi ) until too hot, then reduce the heat to medium .
When oil is hot, fry steamed chicken for 12-15 minutes or until it turn golden brown on both side.
Then remove from the oil and drain on absorbent paper.
Sprinkle chat masala onto it.
Garnish with lemon wedges and salad leaves & Serve.

Lahori Chargha

Nando's Coffee Cake

Ingredients

6 ounce flour
1 tsp baking powder
5 ounce grated chocolate
8 ounce butter
½ cup brown sugar
½ cup granulated sugar
1-1/2 tsp vanilla essence
4 eggs
1 tsp coffee

Ingredients for cheese frosting

2 cups icing sugar
4 ounce soft butter
1 tbsp coffee
½ cup cream cheese

Ingredients to soak cake

½ cup milk
2 tbsp icing sugar
1 tbsp coffee

Method

Preheat oven to 180c. Butter two 9 inch sandwich pan. In a bowl, beat together 1 the butter with brown sugar, granulated sugar and vanilla essence until creamy. Then add 1 egg at a time alternating sieved flour, baking powder and salt. When the mixture is form, set the beater on slow speed and beat in the melted chocolate mixed with coffee. Spoon the batter into two 9 inch greased pan and bake for 45 minutes. Cool the cake completely in the pan. On serving platter, place one layer of cake. Dissolve icing sugar and coffee in milk and moist the bottom layer of cake. Beat together Icing sugar, butter, coffee and cream cheese together until foamy and spread half of it on moist layer. Cover the second layer of cake and again moist it with coffee syrup, cover the sides and top of cake with frosting. Nandos Coffee Cake is ready to serve.

Nando's Coffee Cake

Pista murgh tikka

Ingredients

Boneless chicken ½ kg cut into 2 inch cubes

Ingredinets for marination

Pistachio 12 boiled, peeled and grounded
Hung curd ½ cup
Ginger garlic paste 1 tbsp
Black cumin ¼ tsp
Salt 1 tsp
Chili powder 1 tsp
Corn flour 2 tbsp
Oil 2 tbsp

Ingredients for garnish

Saffron ¼ tsp soaked in 1 tbsp milk
Method
Marinate chicken with all the given ingredients in marination for 2 hours in the fridge, grease a wire rack, place the tikkas on it and bake in a preheated oven for 20 minutes on 180 degree, brush with oil.

To serve

On a slow fire heat the left over marination, when it begins to thicken add saffron, milk, cook for 2 minutes, pour over the tikka and serve.

Pista murgh tikka

Dum ki chicken

Ingredients

Boneless chicken ½ kg cut in 1 inch cube
Ginger garlic paste 2 tsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Mixed whole spices 1 tsp
Milk ¼ cup
Brown onion grinded 3 tbsp
Poppy seeds 1 tsp grinded
Cashew nuts 8 grinded
Yogurt ½ cup
Saffron ¼ tsp
Oil ½ cup
Coriander leaves chopped 2 tbsp

Method

Marinate chicken with ginger garlic paste, salt, chili powder, turmeric, brown onion, chopped coriander and grinded poppy seeds and cashew nuts, whole spices and yogurt, heat oil add marinated chicken, cover and cook until done for 15 minutes, lastly add saffron, mixed with ¼ cup milk.

Dum ki chicken

Chawal aur Timatar Murgh

Ingredients

Boiled rice 6 cups
Boneless chicken ½ kg thinly sliced
Onion 2 sliced
Oil ¼ cup
Tomatoes chopped 3
Garlic paste 1 tbsp
Tomato paste 3 tbsp
Coriander leaves 4 tbsp
Green chilies finely chopped 4
Chili powder 2 tsp
Cumin roasted and crushed 1 tsp heaped
Salt 1 tsp heaped
Allspice ½ tsp heaped
Mint leaves 2 tbsp

Method

Heat oil add onion and fry until light golden, add finely chopped tomatoes and garlic paste, fry well add in tomato paste, salt, chili powder and roasted and crushed cumin, fry for 2 minutes add chicken, cook until chicken done, add allspice, green chilies and coriander leaves, spread half boiled rice in a oven proof dish, followed by chicken, top with remaining boiled rice, cover with foil, bake on 180 degree C for 20 minutes, serve hot.

Chawal aur Timatar Murgh

Mince and Macaroni Pie

Ingredients

Bhuna keema ½ kg
Macaroni boiled 2 to 2 ½ cups
White sauce 3 cups
Oregano leaves 1 tsp
Grated cheddar cheese 1 cup
Tomato 1 sliced
Capsicum 1 sliced
Crushed red pepper 1 tsp

Ingredients for white sauce

Butter 3 tbsp
Flour 3 tbsp
Milk 1 ½ cup
Water 1 ½ cup
Vinegar 1 tbsp
Salt, pepper and mustard ½ tsp each

Method

Make chatpata keema, boiled macaroni and make white sauce.

To assemble

Spread keema in an oven proof dish, top with boiled macaroni, oregano leaves, spread with prepared white sauce, spread grated cheddar cheese on top, arrange slices of tomatoes and capsicum, sprinkle crush red pepper and bake for 15 minutes till cheese melts.

Mince and Macaroni Pie

Gujrati Biryani

Ingredients

Chicken 1 kg 12 pieces
Crushed red pepper 2 tsp
Turmeric ½ tsp
Mixed whole spices 1 tbsp
Ginger garlic paste 1 tbsp heaped
Nutmeg ¼ tsp
Mace ¼ tsp
Green cardamom ¼ tsp grinded
Oil 1 cup
Brown onion 1 cup
Yellow color ¼ tsp
Kewra water 1 tbsp
Tomatoes 1 sliced
Green chilies 10 whole
Coriander leaves ½ bunch
Mint leaves ½ bunch
White cumin roasted and grinded 1 ½ tsp
Coriander roasted and grinded 1 ½ tsp
Rice ½ kg
Salt 2 tbsp
Mixed whole spices 1 tbsp

Method

Marinate chicken with yogurt, ginger garlic, salt, crushed red pepper, turmeric, cumin and coriander, heat oil add brown onion with marinated chicken cover and cook till done. In a pan spread half rice cooked chicken mixture, top with sliced tomatoes, chopped hara masala, nutmeg, mace and green cardamom powder, remaining rice, top with yellow color, mixed with Kewra, leave it on dum for 20 minutes & Serve.

Gujrati Biryani 

Hawaiian Chicken Salad

Ingredients

Chicken boiled and cubed 2 cups
Sweet corn 1 cup
Pineapple tidbits 1 cup
Capsicum 1 cut into cubes
Apple 1 cut in cubes
Salt ½ tsp
Black pepper ½ tsp
Bread 2 slices fried into croutons
Mayonnaise 4 tbsp

Ingredients for French dressing

Oil ¼ cup
Vinegar 2 tbsp
Garlic paste ½ tsp
Salt ¼ tsp
Pepper ¼ tsp
Mustard ½ tsp

Method for French dressing

Put all together in a jar and shake well, use immediately.
Method
Combine all the ingredients together, mix well, serve over a bed of salad leaves, garnish with croutons.

Hawaiian Chicken Salad

Chicken nihari

Ingredients

Chicken 1 kg 8 pieces

Wheat flour ¼ cup
Flour ¼ cup
Ghee 1 cup
Ginger garlic 2 tbsp
Chili powder 2 tsp
Salt 2 tsp
Chopped coriander leaves 2 tbsp
Green chilies chopped 2
Brown onion 2 tbsp
Lemon wedges to serve

Ingredients for nihari masala

Sonf 1 tbsp
White cumin 1 tsp
Anis star 1
Allspice 1 tsp
Dried ginger ½ tsp
Chili powder 3 tbsp

Method for masala

Grind all together and store.

Method for nihari

Heat ghee add ginger garlic paste, salt, chili powder, slightly fry add chicken and 4 tbsp of the prepared nihari masala, fry well add 5 cups of water when water boiling add in the dissolve paste of both the flour, keep stirring till one boil comes, lower flame and leave it on dum till chicken tender and oil comes on top, serve with chopped greens, lemon, brown onion and nan.

Chicken nihari

Thin & Crispy Tandoori Chicken Pizza

Ingredients for pizza dough

Flour 2 ½ cup
Salt ½ tsp
Sugar 1 tsp heaped
Yeast 1 ½ tsp
Egg 1
Oil ¼ cup
Powdered milk 2 tbsp

Ingredients for filling

Pizza sauce 4 tbsp
Chicken 1 breast julienne
Tandoori masala 1 tbsp heaped
Lemon juice 2 tbsp
Ginger garlic ½ tsp
Onion 1 cut into square cubes
Broccoli - a small head ( cut into small florets )
Capsicum ½ cut into square cubes
Cheddar cheese 1 cup
Mozzarella cheese 1 cup
Oregano leaves 1 tsp
Method for dough
Put all the ingredients in bowl Flour 2 ½ cup, Salt ½ tsp, Sugar 1 tsp heaped, Yeast 1 ½ tsp, Egg 1, Oil ¼ cup, Powdered milk 2 tbsp, knead with Luke warm water into a soft dough, leave to rise for an hour, punch down dough, roll to a 9 inch round, spread in a greased 10 inch pizza plate, prick with fork and bake blind for 8 minutes, remove, cool, spread with pizza sauce, 2 tbsp of cheddar cheese, chicken, onion,brocli and capsicum, oregano and both the cheese, re-bake for 20 minutes on 200 degree C.

Method for chicken

Cut chicken into julienne, marinate with Tandoori masala, ginger garlic and lemon juice, pan fry in 2 tbsp oil, give dum of coal and use.

Thin & Crispy Tandoori Chicken Pizza

Vegetables in Chinese Chili Garlic Sauce

Ingredients

Sesame oil - 2 tbsp 
Dry red chilies - 15-20 
Garlic - 10-12 cloves
 Onion - 2 ( cut into big squares )
 Red, yellow and green bell peppers - half each ( cut into squares ) 
Broccoli - a small head ( cut into small florets ) 
Cauliflower - 1 cup ( cut into small florets )
 Mushroom - 200 g ( cut into half )
 Carrots - 1\2 cup ( cut into thin slices )
 Soy sauce - 2 tbsp 
Red chili sauce - 2 tbsp
 Vinegar - 1 tbsp
 Tomato ketchup - 2 tbsp
 Salt to taste 
Cornflour - 3 tbsp 
Spring onion greens - 1\2 cup ( finely chopped )

Method

Soak the dry red chilies in warm water for 10 - 15 minutes. Drain the water and blend the chilies in a blender to make a paste. keep aside. Heat sesame oil in a wok. Add garlic and fry till lightly browned. Add onions and saute for a minute. Add all the vegetables and saute for a minute. Add water in the wok till it cover the vegetables. let the water come to a boil. Add soy sauce, red chili sauce, vinegar, fish sauce, tomato ketchup and dry red chili paste. Add MSG and salt to taste. Mix well. Dissolve the cornflour in little water and add it to the wok. Cook for 3-4 minutes, till the gravy thickens. You can add a little more cornflour dissolved in water if you want a thicker gravy. Garnish with spring onion greens. Serve hot with fried rice or plain or 
Burnt Garlic Noodles.

Vegetables in Chinese Chili Garlic Sauce

Burnt Garlic Noodles

Ingredients

Noodles - 200 gms

Sesame oil - 2 tbsp 

Garlic - 10-12 cloves ( chopped ) 

Spring onions - 1\4 cup ( chopped )

Method

Add water in a large pan. Add 1 tbsp salt. When the water comes to a boil, add the noodles. Cook till noodles are done. Meanwhile, add oil in a wok. Add the chopped garlic and cook till garlic are dark brown in color. Strain the cooked noodles and add them immediately in the wok. Add MSG if using. Mix well with 2 forks. Sprinkle spring onion on top. Serve hot with any Chinese gravy.

Burnt Garlic Noodles

Butter Scotch Pie

Ingredients for short crust pastry

Butter 4 ounces
Icing sugar 2 ounces
Flour 7 ounces
Egg yolk 1

Ingredients for filling

Milk 3 cups
Vanilla essence ½ tsp
Butter 2 ounce
Vanilla custard powder 3 tbsp
Sugar 2/3 cup
Eggs 4
Water 1/3 cup
Lemon juice 1 tbsp

Ingredients for meringue

Eggs 4
Cream of tartar pinch
Salt ¼ tsp
Sugar 4 tbsp

Method for crust

Mix altogether in a bowl form into a dough, using chilled water, press into a pie plate, prick well, bake for 10 minutes on 180 degree, remove and keep aside.

Method for filling

Caramelize 2/3 cup sugar and water light golden, gradually add 2 cups of hot milk, cook on low flame, in the remaining 1 cup milk add 4 egg yolks and custard powder, add to caramelize milk, cook to thickens, add in 2 tbsp butter and vanilla essence ½ tsp. pour in a cooked pie dish, beat 4 egg whites with ¼ tsp salt and pinch of cream of tartar till stiff, gradually add 4 tbsp sugar pile on pudding, bake for 20 minutes until light golden.

Butter Scotch Pie

Fried Mince Swirls

Ingredients

Samosa roti whole 4
Bhuna keema ½ kg
Fresh cream ½ cup
Eggs 2 beaten

Method

In a bowl mix eggs and cream together, put 1 samosa roti on table, brush all over with egg and cream paste, cover this with another roti, smooth out all air bubbles, brush paste over second roti, and sprinkle half cup bhuna mince, cover with another roti, spread paste, then the mince, sprinkle chopped hara masala, proceed like this till all the roti have been used and the mince has been sprinkled over it. , now starting at one end, proceed to roll over tightly like a Swiss roll, enclose in foil and refrigerate for few hours, cut fingers wide slices, dip in 2 beaten eggs and shallow fry till golden. Serve with chatni or ketchup.

Fried Mince Swirls

Spicy Sesame Peanut Noodles

Ingredients

Noodles - 150 g ( I used Chinese egg noodles )

 Peanut butter - 1 tsp 

Sesame oil - 1 tsp

 Red chili paste - 2 tsp ( If red chili paste is not available, soak a few dry red chilies in warm water for sometime. Grind them in a grinder to make a paste )

 Dark soy sauce - 1 tsp 

Vinegar - 1 tsp Sesame seeds - 2 tsp ( dry roasted till slightly browned ) 

Spring onion greens - 2 tbsp ( chopped )

 Peanuts - 2 tbsp ( crushed )

Method

Heat water in a large pot. When it comes to a boil, add 1 tsp salt and noodles and cook till noodles are done. Meanwhile, heat peanut butter and sesame oil in a wok. Add red chili paste. Cook for 30-40 seconds. Add soy sauce and vinegar. Drain the noodles and add them in the wok. Mix everything with 2 forks. Transfer in the serving bowl. Garnish with sesame seeds, crushed peanuts and spring onion green.

Spicy Sesame Peanut Noodles

Masala Milk

Ingredients:

· Almonds - 6 to 8
· Cashews - 5
· Pistachios - 5
· Milk - 2 to 3 cups
· Cinnamom - 1
· Cloves - 2
· Cardamom - 2
· Saffron strands - a few
· Sugar - 1 to 2 tbsp
· Pepper pwd - a pinch
· Turmeric pwd - a pinch

Method

Soak almonds in hot water for about 10 to 15 mins along with cashews and pistachios.
 Peel the skin of almonds and drain the other nuts.
 Grind the almonds along with other nuts in little milk to smooth paste.
 Heat milk in a thick bottomed vessel.
Allow it to boil and add cinnamon, cloves and cardamom.
Simmer for about 10 mins.
Discard the spices by filtering the milk.
Now add ground almond and other nuts paste.
Take care to stir continuously while boiling, so that it does not burn at the bottom of the vessel.
Add few saffron strands and simmer for 6 to 8 mins.
Add turmeric pwd, sugar and pepper pwd (optional )
Mix well.
Allow to boil in low flame for few minutes.
Pour it in a glass and garnish with chopped nuts and saffron & Serve.
It is best served as hot in winter and cold in summer.

Masala Milk

Bitter gourd /karela Fry

Ingredients

· Bitter gourd - 2
· Tamarind - small piece
· Onion - 1
· Garlic cloves - 5
· Grated coconut - ½ cup
· Oil - 2 tbsp
· Mustard - ¼ tsp
· Fenugreek - ½ tsp
· Split urad dal - 1 tsp
· Curry leaves - 1 spring
· Turmeric pwd - ¼ tsp
· Red chilly pwd - 1 tsp
· Coriander pwd - 1 tsp
· Salt to taste
· Fresh coriander leaves

Method:

Wash and chop the bittergourd into small circles.
 Soak tamarind in warm water and take thick extract out of it.
 Dry roast onions, garlic cloves on low flame. Once it cools, add it to blender along with grated coconut.
 Add little water and grind it to coarse paste and keep ready.
 Heat oil in a pan.
 Splutter the mustard, cumin seeds, fenugreek, split urad dal and curry leaves.
 Add the sliced bitter gourd pieces and saute in low medium flame for 5 to 7mins.
Add turmeric pwd, red chilly pwd, coriander pwd and salt.
Give a quick stir and combine the spices.
Now add the thick tamarind juice and mix well.
Add required water and cook covered for 2 to 3 mins.
Once the bitter gourd is half cooked, add the coconut paste.
Combine well.
 Let it cook until the masala thickens.
Simmer the flame and saute once in a while for few more minutes.
Turn off flame and garnish with fresh coriander leaves.
Yummilicious & spicy Bitter gourd fry is ready.
 Serve hot with some white rice, sambar, pappad etc.

Bitter gourd Fry

Stuffed Milagai Bajji (Stuffed green chillies/Italian Peppers)

Ingredients

Bajji Milagai / Italian Peppers - 6 or 7
· Potatoes - 2
· Green chilly - 1
· Coriander leaves - handful
· Red chilly pwd - ½ to 1 tsp
· Coriander pwd - ¾ tsp
· Hing - a pinch
· Chat masala pwd - ½ tsp
· Saunf pwd - ¼ tsp
· Salt to taste

ingredients for Batter

· Besan flour - 1 cup
· Rice flour - ¼ cup
· Turmeric pwd - a pinch
· Red chilly pwd - ½ tsp
· Baking soda - a pinch
· Salt to taste
· Oil to fry

Method

Pressure cook the potatoes, till soft.
Peel the skin & mash the potatoes finely in a bowl.Add sliced green chillies and fresh coriander leaves

Now add red chilly pwd, coriander pwd, hing, salt , chaat masala pwd & saunf pwd,5. Mix it well & keep aside.

Spicy stuffing is ready..!

Method for batter

   In a bowl, add besan flour, rice flour, turmeric pwd, red chilly pwd. baking soda & salt.
 Sprinkle water and make a thick bajji batter. ( The batter consistency should be thicklike idly batter ).
 In a fry pan, add oil and heat it.
 Now, make a slit lengthwise in all the Peppers / Milagai.
 Stuff the above besan mixture inside and close it.
 Dip the stuffed peppers into the batter.
Deep fry it in hot oil.
Keep the flame in low medium and cook the bajji , until it attains nice brown color on both sides.
Drain and keep aside in a kitchen tissue.
Serve hot with green chutney & tomato ketchup.

Stuffed Milagai Bajji   (Stuffed green chillies/Italian Peppers)

basic Cookies dough

Ingredients

• 250g butter, softened
• 140g caster sugar
• 1 egg
• 2 tsp vanilla extract
• 300g plain flour

Method

Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.

now use your own imagination for shape and flavour.

basic Cookies dough

Shaami kababs

Ingredients

500 gm hind leg of lamb-boneless, cut into cubes

10 cups water

1/2 cup Chana daal

6 black cardamoms

12 green cardamoms

4 cinnamon sticks

10 button red chillies

Salt to taste

1 1/2 tsp turmeric powder


4 pieces ginger-cut into 1" x 1" size

1 Tbsp garlic paste

5 green chillies-chopped

1 tsp black cumin seeds

1 Tbsp green coriander-chopped
eggs 2 beaten
oil for frying

Mehtod

In a pan, add the meat, water, daal, black and green cardamoms, cinnamon sticks, red chilli , salt, turmeric powder, ginger and garlic paste.

Bring the mixture to a boil. Reduce the heat and continue to cook it until all the water has evaporated and the meat is tender.

Remove the pan from the heat and keep aside to cool. Discard the whole spices.

Pass the meat twice through a mincing machine or chopper adding the green chillies, black cumin seeds,eggs and green coriander.

Divide the mixture equally into lemon-sized portions and shape each of them into patty.

Heat the refined oil in a pan; deep-fry the patties until they turn a golden brown

Remove and drain the excess oil on kitchen towels & Serve.

Shaami kababs