Singaporian Rice

Ingredients

Rice 1/2 kg
White cumin seed 1/2 tsp
Black cumin 1/2 tsp
Salt 1 tsp
Peas (boiled) 1/2 cup
Ani star
Oil 1/4 cup

For Chicken Mixture

Chicken (boneless) 1/2 kg
Carrot 2
Tomato 1
Capsicum 2
Onion 1
Cabbage 1 cup
Ginger 1 tbsp
Spaghetti (boiled) 1 cup
Black pepper crused 1 tsp
Red pepper crushed 1 tsp
Soya sauce 1 tbsp
Ketchup 4 tbsp

For Sauce

Mayonnaise 1/2 cup
Salt 1/4 tsp
Chilli powder 1/2 tsp
Red pepper crushed 1/2 tsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Sugar 1 tsp
For Garnishing
Green chillies (sliced and fried) 8
Gralic (chopped and fried) 4 tbsp

Method

Soak rice for 15 minutes.
Heat oil put cumin seed, ani star, salt, peas and rice with 2 cups of water.
Cover with lid and cook till rice done.
For Chicken: In another pan heat oil add ginger and fry.
Put chicken cook for 5 minutes then add all chopped vegetables.
Add all sizzling/sauce with one cup of water cook for 5 minutes.
Thicken with cornflour paste and add in boiled speghetties.

Assembling & Garnishing

 In another frying pan fry garlic cloves till golden and then green chilli slices.

In serveing dish spread a layer of rice, then a layer of speghetti, fried garlic and green chillies on the top.


Ready to serve.

Singaporian Rice

Qeemay Waalay Naan (Stuffed Naan Bread With Minced Meat)

Added by : Adan Fatima

INGREDIENTS FOR MINCE

mince 2 pounds
onions 2 medium
tomato 2 medium
boiled potato 2 large (optional)
fresh garlic 1 tbs heaped
fresh ginger i tbs thinly sliced
red chili powder 1 tbs
crushed pepper 1 tsp
salt 1 tbs
turmeric powder 1/4 tsp
crushed coriander 1tbs
garam masala 1/2 tsp
dry fenugreek (sokhi meethi) 1 teaspoon
cilantro (hara dhaniya) half bunch
mint leaves 10 to 12
oil 2 to 3 tbsp (not more than that..we need dry mince)

Method  FOR MINCE

 First heat oil and add chopped garlic fry it until golden brown than add mince and fry it until its water dried and mince look like very very light golden.... then add thinly sliced tomato,thinly sliced onion, ginger and all spices except fenugreek ..add 1/4 cup of water and cook it on medium heat until the water dries out completely.... at the end put cilantro and fenugreek and mix it well.. turn off the stove and let the mince cool down completely before stuffing in naan..

Ingredients for Naan 

all purpose flour 4 cups
Dry active Yeast 2 tsp full
Baking Powder 2 tsp flat
Sugar 2 tsp
salt 2 tsp
Oil 2 tbsp
milk 2 tbsp (Luke warm)
hand hot water as needed for kneading

Method

mix all dry ingredients together..then add oil and mix it well after that add milk mix it and then knead it with hot water which u can bear :) ... it helps to rise the dough...
cover the dough with kitchen towel at warm place.Let the dough rise for about 1 and half hour ..Make balls bigger than regular roti becoz we have to put mince in it and cover it again and let it sit for about 10 to 15 minutes...

Assembling

Flatten the ball using your hands (or rolling pin), roll it out slightly about 5 inches and then place about 2 heaped tbsp of the mince stuffing in the center and pull the edges up, seal and shape into a ball again.Dust with a little flour and roll out like a roti..
Brush the top with melted butter and some cilantro or mince leaves.put impression with the help of fork.pre-heat ur oven for 20 minutes maximum temperature.Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (i used pizza stone u can use tawa as well)
Put naan into the oven on the top rack for 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).take out the naan from oven brush more butter..
Wrap the naans in a clean tea towel and serve hot.with podina chutni or lassi.

Qeemay Waalay Naan (Stuffed Naan Bread With Minced Meat)

Khoya Seekh Kababs

Ingredients
Fine Mince ½ kg
Salt 1 tsp heaped
Chili powder 1 tsp
Allspice 1 tsp
Onion chopperized 2 tbsp
Coriander leaves chopperized 2 tbsp
Green chilies chopperized 1 tbsp
Ginger garlic 1 tbsp
Ghee 2 tbsp
Khoya ½ cup
Method
Marinate mince with all above Salt 1 tsp heaped, Chili powder 1 tsp, Allspice 1 tsp
Onion chopperized 2 tbsp, Coriander leaves chopperized 2 tbsp, Green chilies chopperized 1 tbsp, Ginger garlic 1 tbsp, Ghee 2 tbsp , Khoya ½ cup, make into seekh kababs, pan fry in 2 tbsp oil give dum of charcoal, serve with chatni,Paratha & Salad.

Khoya Seekh Kababs

Adraki Chops Biryani

Ingredients

1 tbsp ginger paste
2 tbsp ginger chopped
750 gms mutton chops
1 cup yogurt
1 tbsp red chili powder
½ tsp turmeric
Salt 1 ½ tsp
Cumin powder 1tsp
Coriander powder 1 ½ tsp
3 medium sluiced onions
4 chopped green chilies
3-4 tbsp oil
Juice of 1 lemon
1 ½ tsp all spice powder
4 tbsp chopped coriander
Fresh mint leaves for garnishing

For Biryani

Rice ½ kg boiled ¾ done with salt and whole spice 1 tbsp
Yellow color a pinch
Kewra water 1 tbsp
Milk ½ cup

Method

1. Mix together mutton chops, yogurt, red chili powder, turmeric powder, ginger paste, salt, onion, green chilies and mix well.
2. Set aside for 3 hours.
3. Heat oil in a pan, add marinated mutton and sauté for 3-4 mins.
4. Cover and cook for 30 mins stirring in between add a little water from time to time.
5. Add ginger, lemon juice, all spice powder, coriander leaves and mix well.
6. Now give layers of biryani and give dum for 30 mins and serve.

Adraki Chops Biryani

Chocolate Pudding Cake

Ingredients
125g (4 1/4 oz) plain flour
2 teaspoons baking powder
1/4 teaspoon salt
150g (5oz) caster sugar
2 tablespoons cocoa powder
120ml (4 fl oz) milk
2 tablespoons butter, melted
225g (8oz) brown sugar
4 tablespoons cocoa powder
400ml (14 fl oz) hot water

Method

Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23cm square tin.
In a medium bowl, mix together the flour, baking powder, salt, sugar and 2 tablespoons cocoa. Stir in the milk and melted butter. Spread evenly into the prepared tin.
In a small bowl, combine the brown sugar and 4 tablespoons cocoa. Spread over the top of the mixture in the tin. Pour the hot water over the entire mixture in the tin.
Bake for 45 minutes in the preheated oven. The cake is done when the cake part is on top and the bottom is a runny chocolate sauce.

Chocolate Pudding Cake

Beef Wontons

Ingredients

1 medium head cabbage, finely shredded
1 (300g) packet beansprouts
3 stalks celery, chopped
2 spring onions, chopped
400g (14 oz) prawns - peeled, deveined and coarsely chopped
500g (1 1/4 lb) lean mince
3 tablespoons oyster sauce
5 tablespoons soy sauce
2 cloves garlic, minced
1 packet wonton skins (wrappers)
250ml (8 fl oz) vegetable oil

Method

Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in prawns, stir fry until cooked.
In a large frying pan, brown the mince. Drain off fat and add the meat to the vegetable and prawn mixture. Continue to fry over a high heat; add oyster sauce, soy sauce and garlic. When well blended, remove mixture from heat.
Place a tablespoon of the meat and prawn mixture (or more, depending on how large your wonton wrappers are) into the centre of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in vegetable oil until golden brown.

Beef Wontons

Chi Tan T'ang (Egg Drop Soup)

Ingredients

3 (500g) containers chicken stock, such as Joubere
2 tablespoons cornflour
2 tablespoons soy sauce
3 tablespoons white wine vinegar
1 spring onion, minced
3 eggs, beaten

Method

In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

Chi Tan T'ang (Egg Drop Soup)

Mughlai Murgh Korma

Ingredients

Chicken  1 and 1\2 kg 

Vinegar  2 tsp Ghee or oil - 1\4 cup 

Onion  2 cups  thinly sliced 

Bay leaves 2 

Green cardamom  3-4 

Black cardamom 2-3 

Cloves 5-6 

Black peppercorns 8-10 

Cinnamon stick 1 inch piece 

Javitri small piece 

Ginger 2 inch piece 

Garlic 8-10 cloves 

Almonds 1\4 cup 

Grated fresh coconut 3 tbsp 

Green chili  1 

Yogurt 1 and 1\2 cup 

Maida 1 tsp 

White pepper powder 1 tsp 

Kashmiri red chili powder  2 and 1\2 tsp 

Coriander powder 2 and 1\2 tsp 

Turmeric powder 1\2 tsp 

Salt to taste 

Saffron A good pinch 

Kewra essence 8-10 drops 

Rose water 1 tsp 

Garam masala 1 tsp 

Lemon juice 2 tsp 

Fresh cream  2 tbsp

Method

Wash the chicken and apply vinegar on it. Keep aside for 45 minutes to an hour. Heat ghee in a pan. Add onions and 1\2 tsp salt and fry on medium heat till golden brown Remove on a plate through a slotted spoon. In the same pan, add bay leaves, green cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri. Fry for 30 seconds. Add chicken and fry on high heat for 5-7 minutes till slightly browned. Meanwhile in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste. Use little water if requires to grind. Add the ground masala to the pan once the chicken is browned. Whisk yogurt with maida and it to the pan. Add salt, white pepper powder, red chili powder, coriander powder, turmeric powder and saffron to the pan. Add a cup of water and let the chicken cook for almost an hour on low heat. Add kewra essence, rose water, garam masala, lemon juice and fresh cream and cook for 3-4 minutes. Serve hot with Naan.

Mughlai Murgh Korma

Strawberry Cheese CupCakes

Ingredients

Cream Cheese 50 gms
Curd Cheese* 1 cup
Whipped cream 1 1/2 cup
Castor Sugar 4tbsp heaped
Oreo Sandwich cookies 12
Melted butter 50 gms
Red jell-O
Strawberries 15 (Chop 8 to ten strawberries and use remaing for garnishing)
Gelatin powder 1tbsp soaked with 4tbsp of water
Strawberry essence 1tsp (optional)
CupCake casses/liners 12

Method

Crush cookies and add melted butter and mix well,
Place cupcake liners on muffin tray and pour around 1 tsp cookies mixture into each and press and refrigrate to set.
In a mixing bowl add cream cheese and beat ,then add curd cheese,strawberry essense,sugar and beat well,
melt soaked gelatin on double boiler or micro and add into cheese mixture lastly fold whipped cream and chopped strawberries,and divide the mixture equally between the cupcake cases and refrigrate for 1hour before garnishing,
Garnish it with red jell-O and strawberries and refrigrate till it sets.Serve chilled.

note*:how to make curd cheese :hang 250gms  yogurt for minimum 30 minutes in a cloth for all water to drain,discard the water and use curd.

Strawberry Cheese CupCakes

Chicken Nihari

Ingredients

2 TBS oil
2 TBS ghee (clarified butter)
1 packet Shan/or any other company Nihari Masala
1 kg chicken 1 TBS ginger garlic paste
8 cups of water
1/2 cup of wheat flour, dissolved in water
1/2 cup onions, fried

Coriander leaves chopped
julienned ginger
Green chilli sliced

Method

Heat ghee and oil in a heavy bottomed pot. Add ginger garlic paste and fry for 2 minutes . Add chicken and fry another couple of minutes. Add half of the masala and coat chicken, cook another minute and add remaining masala. Cook another couple of minutes, add about 6 cups of water. Cover and cook on low heat for one hour (stirring at regular intervals).

After one hour, check if there is enough water for the amount of gravy desired. If not, add another two cups and cook another 15 minutes, covered. If there is enough water, follow next step:

Mix flour with enough water to create a pancake batter consistency. Remove chicken pieces and set aside. Slowly whisk the flour mixture into gravy, a little at a time. Cover and cook for 15 minutes. Stir and then add chicken back to pot. Cook, covered another 15 - 30 minutes until gravy is desired consistency. Garnish & Serve with naan.

Chicken Nihari

Prawn toasts

Ingredients

200g peeled prawns
1 egg white
1 clove garlic
3 teaspoons hot pepper sauce
1 tablespoon cornflour
sprinkle salt
2 spring onions
1 pinch ginger (optional)
8 slices white bread
sesame seeds
cooking oil as needed for deep frying

Method

Put all ingredients except bread and sesame seeds in food processor and blend to a paste.
Remove crusts from bread and cut each piece of bread into 4 triangles.
Spread the paste on 1 side of the bread and press down as much as possible.
Sprinkle on sesame seeds or place the seeds on a plate or chopping board and then press the toasts paste side down into the seeds. Only seed the paste side.
Heat 2 to 3 inches of oil in a pan or wok (I use a frying pan), until hot but not smoking. Place your toasts into the oil and fry for 30 to 50 seconds each side or as desired and Serve.

Prawn Tempura

Ingredients

8-10 Prawns
1 bottle Soda
2 cup White flour
3 Egg
1 tsp Baking powder
1 tsp Black pepper powder
1 tbsp Chicken flour
for frying Oil
to taste Salt
250 gm Prawns
for Batter
100 gm Rice flour
100 gm Wheat flour
100 gm Corn flour
2 Pinch Salt
as required Ice Chilled water
For Tempura Sauce
3 tbsp Japanese soya sauce
1 tsp Crushed red pepper
2 tsp Castor sugar
1 tsp Oil
2 tsp Spring onion chopped
1 tsp Garlic chopped

Method

Wash the prawns, cut lengthwise and flatten with the blunt end of a knife.
In a bowl add 2 cups of white flour, 2 tbsp corn flour, 1 tsp baking powder, 1 tsp black pepper powder, salt as required, and 1 bottle of soda. Mix well
In a second bowl beat 3 eggs. Dip each slice of prawn into the flour mixture followed by the beaten eggs .Repeat the process 5 times and deep fry till olden brown.

Prawn Tempura

Bagharay Baingan

Ingredients

Eggplants ½ kg
Onion 1 medium
Green chilies 4
Peanuts 10
Coconut 1 small piece
Poppy seeds 1 tbsp
White cumin 1 tbsp
White sesame seeds 2 tbsp
Coriander seeds 2 tbsp

For gravy

Onions 4 crushed
Tamarind juice 1 cup
Green chilies 4
Curry leaves few
Turmeric powder 1 tsp
Onion seeds 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste

For baghar

Fenugreek seeds 6 – 7
Whole red chilies 6 – 8
Curry leaves few
Oil 1 – 1 ½ cups
White cumin 1 tsp

Method

Wash small eggplants and soak in cold water.
Roast together coriander seeds, poppy seeds, green chilies, white sesame seeds, white cumin, peanuts and grated coconut on a tawa and grind finely.
Add chopped onion and mix with ground spices.
Add enough water to the spices to make consistency of chutney.
Make a slit on each eggplant.
Fill in the eggplants with a pinch of salt and prepared spices mixture.
Keep the remaining spices mixture aside.
In a cooking pot, heat cooking oil and sauté white cumin, fenugreek seeds, whole red chilies and curry leaves.
Then add onions and stir fry until they are transparent.
Then add red chili powder, turmeric powder, ginger garlic paste and some water and stir briefly.
Then add eggplants, salt to taste and some water and allow cooking on low flame.
When eggplants are tender, add tamarind paste, few curry leaves, remaining spices mixture, green chilies and onion seeds and allow simmering on low flame until oil forms a separate layer.Serve hot with Chapati or white rice.

Bagharay Baingan

Chicken Sandwich

Ingredients

Chicken mince 250 gms
Garlic Finely chopped 1tsp
Crushed Black pepper 1 tsp
White pepper 1 tsp
Whoester sauce 2tbsp
White vinegar 1tbsp
Oil 1 tbsp
Salt to taste
Butter 50gms
mayoniese 4tbsp
Boiled eggs 2 (chopped)
Milk half cup
Iceburg lettuce (optional)
large bread slices 10 to 12 (Corners removed)

Method

Heat oil and add garlic,fry for few seconds then add chicken,Whoester sauce,White vinegar,Crushed Black pepper ,White pepper and salt fry till water dries up.cool.In a large bowl add fried chicken mince,mayo,butter,eggs,milk and lettuce,mix well and spread this mixture on bread slices wrap with cling or damp cloth.

Chicken Sandwich

Pistachio Kulfi

Ingredients

Evoprated milk 1tin
Condensed Milk half tin
2 large bread slices (corners removed)soaked in 1/4cup milk
Pistachio's grounded 1cup
pista essence 1 tsp
Green Food colour few drops
Green Cardamom grounded 1tsp
Whipped cream 16oz

Method
Add all the ingredients in to the blender and blend well,pour into kulfi moulds or a large air tight container and freeze for 5 to 6 hours.

Pistachio Kulfi

Hot & Crispy Wings

Ingredients

Chicken Wings half kg
Garlic paste 1 tsp
Peprica powder 1 tsp
White pepper 1/2 tsp
Black pepper 1/2 tsp
Salt to taste
Green chilli paste 1 tsp
Soya Sauce 1 tbsp
White Vinegar 1 tbsp
Hot Sauce 2tbsp (optional)
Egg 1 beaten

Oil for Frying
Fresh Bread Crumbs 1cup

Method

Marinade wings with all the ingredients and egg,except Bread crumbs.
lasltlly roll into bread crumbs,bread crumbs should be coated very nicely.(after coating crumbs Refrigrate for atleats 30mins before frying)
Deep fry till golden.Serve hot with Hotsauce or mayo sauce.

Hot & Crispy Wings

Chocoberries (Chocolate Coated Strawberries)

Ingredients

Milk/dark/white/plain cooking Chocolate 250gms grated
Un-salted Butter 1tbsp
Strawberries 10
Chocolate moulds or ice-cube tray

Method

Melt butter and chocolate together in microwave or double boiler
cut strawberries into little chunks(depends on the size of your mould)
Place strawberries into mould/ice-cube tray,cover/pour with melted chocolate and refrigrate.

Chocoberries (Chocolate Coated Strawberries)

Nariyal ke ladoo

Ingredients

Ghee - 1 tbsp

Coconut powder - 1 cup and more for rolling the ladoo.

 Milk - 2 cups 

Condensed milk - 1\2 cup

 Sugar - 1\4 cup 

Cardamom powder - 1\2 tsp 

Almond slivers to garnish

Method

Heat ghee in a heavy bottom pan.
Add coconut powder and fry for a minute on medium heat.
Add milk and condensed milk.
Cook till all the milk has reduced.
Add sugar and cardamom powder.
Cook till the mixture is very thick and starts to leave the sides of the pan.
Remove from heat and let it cool for 10-15 minutes.
Make small ladoos from the mixture and roll them in the coconut powder.
Garnish with almond slivers.

Nariyal ke ladoo

Palak Corn Curry

Ingredients

Spinach - 250 g

 Oil - 5-6 tbsp 

Dry red chilies - 3-4 

Cumin seeds - 1 tsp 

Onion - 1 cup ( thinly sliced ) 

Garlic - 5-6 cloves ( chopped ) 

Ginger - 1 inch piece ( chopped ) 

Tomato - 1\2 cup ( chopped ) 

Coriander powder - 3 tsp 

Red chili powder - 1\2 tsp 

Garam masala powder - 1\2 tsp 

Corn - 3 cups ( boiled till soft ) 

Salt to taste 

Lemon juice - 2 tbsp

Method

Pick the leaves from the spinach bunch and discard the stems. Heat water in a big vessel and let it come to a boil. Add 2 tsp salt and spinach leaves in the boiling water. Cook for 2 minutes. Drain the spinach and run under cold water. Blend in a blender to make a smooth paste. Keep aside. Heat oil in a heavy bottom pan. When the oil is hot, add cumin seeds and dry red chilies. Add garlic and fry for 10 seconds. Add onion and ginger and fry till onions are slightly browned. Add tomatoes and fry for a minute. Add coriander powder, red chili powder and garam masala powder. Add half cup water and fry for 3-4 minutes. Remove the pan from heat. Let it cool for 10 minutes. Blend the onion mixture in a blender to make a smooth paste. Keep the same pan on heat. Add the onion paste to the pan. Add the spinach puree and a cup of water. Cook for 2-3 minutes. Add the boiled corn and salt to taste. Cook for another 3-4 minutes. Add lemon juice and mix well. Transfer in the serving bowl. Garnish with fresh cream. Serve hot with paratha, poori or white rice.

Palak Corn Curry

Kulfi

Ingredients

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
(16 ounce) whipped Cream
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

Method

Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight & Serve !

Kulfi

Chicken Spring Rolls

Ingredients

Chicken boneless breast 2
Cabbage 2 cup sliced
Onion 1 sliced
Carrots 1 cup thinly sliced
Capsicum 1 sliced
Green onion leaves 1/2 cup
Beans sprouts 1/2 cup
Salt 1 tsp
White pepper 1/2 tsp
Soya sauce 2 tbsp
Ketchup 2 tbsp
Vinegar 1 tbsp
Roll /patti/mandha/wrappers 2 dozen
Oil 2 tbsp
egg 1 beaten
Oil for frying

Method

Heat up 2tbsp oil in a pan and fry onions.
Add chicken breast and fry for 5 minutes.
Add cabbage, carrot, capsicum, green onion leaves, beans sprouts, salt, white pepper, soya sauce, ketchup and vinegar.
Mix well and cook for 5 minutes at high flame.
Spread this mixture on a strainer to drain all excess oil and water.
Fill this mixture in spring roll wrappers once its cold.
Spread beaten egg on the corner of spring rolls to bind them.
Deep fry in hot oil till they turn golden and crisp.

Chicken Spring Rolls

Spicy Vegan Potato Curry

Ingredients

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons Red chilli powder
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Method

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Spicy Vegan Potato Curry

Juicy Roasted Chicken

Ingredients

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Method

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Juicy Roasted Chicken

Paneer Tikka

Ingredients

· Paneer / Cottage Cheese - 300 g
· Capsicum - 1
· Onion - 1
· Tomato - 1

Marnade

· Thick yoghurt ( hang in a muslin cloth for 20 mins ) – ½ cup
· Food color - a pinch
· Oil - 1 ½ tbsp
· Corn flour - 1 tbsp
· Amchoor pwd - ½ tsp
· Black salt - ½ tsp
· Red chilly pwd - ½ tsp
· Tandoori masala pwd - 1 tsp
· Ginger garlic paste - 1 tbsp

Method

Add all ingredients of the marinade in a bowl.mix well.
Cube paneer into 2 inch squares.
Add paneer to the marinade.
Combine well to coat the paneer pices with the marinade.
Marinate the paneer pieces for 1 to 2 hours.
 Chop onion, tomato and capsicum to triangular shapes.
Put them in the left over marinade and mix well to coat the vegetables.
Grease the wire or grill rack with oil.
Arrange marinated paneer, capsicum, onion, tomato on the bamboo skewers. ( soak bamboo skewers in water alt least for ½ an hour, before using for grill purpose )
.Pre heat the oven at 200 degree Celsius.
Cook the tikkas for 6 to 8 mins.
Spoon some melted butter on the tikkas and turn over for even grilling.
Cook further for 2 to 3 mins.
Remove from oven.
Sprinkle chat masalaa and lemon juice.
Serve hot with any dips of your choice

Paneer  Tikka 

Shahi Malai Kabab

Ingredients

Beef botis 500 gm boiled
Bread 4 sliced soaked in ½ cup milk
Ginger garlic 1 tsp heaped
Green chilies 2 to 3 chopped
Coriander leaves chopped 2 tbsp
Mint leaves chopped 10
Onion 2 medium grated
Malai 2 tbsp heaped
Chili powder 1 tsp
Allspice 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Eggs 2 beaten
Flour ¾ cup
Water ¾ cup
Oil for frying

Method

Shred boiled beef mix with grated onion, bread, ginger garlic, mint, coriander, green chilies, chili powder, allspice, salt, turmeric and malai, knead well, shape into kababs, make paste with flour and water, dip each kabab into flour paste then in eggs and deep fry in frying pan.

Shahi Malai Kabab

Kheer

Ingredients

1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice washed & Soaked
dry fruits-pistachio, almonds
1 tsp. Kewra essence
3-4 green cardamom (Chhoti Ilaichi)

Method

In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smash it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kewra essence just before removing from heat.
Garnish with dry fruit. Serve!

Kheer

Masoor Pulao

Ingredients

Mince ½ kg
Oil ½ cup
Brown onion 1 cup
Ginger garlic 2 tbsp
Coriander powder 1 tbsp
Roasted and crushed cumin 1 tsp
Turmeric ½ tsp
Salt 1 ½ tsp
Black Masoor boiled 1 cup
Tomatoes finely chopped 3
Yogurt 1 cup
Choti methi 4 bunches
Potatoes 2 cut and peeled into small cubes
Coriander and mint leaves chopped 2 tbsp each
Green chilies 4
Allspice ½ tsp
Ghee 2 tbsp
Rice 750 gm boiled with 2 tbsp salt
Yellow color ¼ tsp
Milk ½ cup

Boiled eggs (for garnishing)

Method

Heat oil add methi leaves, ginger garlic paste, all the dry seasonings, brown onion and chopped tomatoes, fry well till tomatoes tender add mince, potatoes with 1 cup of water, cover and cook till potatoes tender, add yogurt, allspice, whole green chilies, leave it on dum, boil rice with salt and whole spices till ¾ done. in a pan put half rice then mince mixture, spread boiled Masoor then remaining rice, top with milk and yellow color mixture, dot with ghee, coriander and mint, put on dum for 15 minutes, mix and Serve with sliced & boiled eggs!

Masoor Pulao

Oreo Fruit Trifle

Ingredients

Sponge cake - 500gms
Canned fruit cocktail
Milk - 1 cup
Fresh cream - 200gms
Oreo biscuits - 1 packet
Sugar - 1tsp
Preparation:
Crush oreo biscuits
Powder the sponge cake with hand
Dissolve the sugar with milk
Chop the canned fruits

Method

Take a serving bowl, for the base - layer the sponge cake powder and press it with your hands, once it is firm sprinkle milk and little juice from the fruit cocktail can.
Second layer - add crushed oreo biscuits and sprinkle 2 tbsp of milk on it.
Third layer - spread fresh cream.
Fourth layer - spread chopped fruits.
Repeat the process until you run short of ingredients or until the bowl is full. The top layer should be of powdered sponge cake decorated with fruits and oreo.
Refrigerate it for atleast 2 hours & Serve.

Oreo Fruit Trifle