Chocolate Almond Marble Cake

Ingredients

Softened butter 180 gm
Caster sugar 225g
Almond essence ¾ tsp
Baking powder 2 tsp
Plain flour 180 gm
Ground almonds 75g
Eggs 3
Milk 2 tbsp
Cocoa powder 3 tbsp
Hot water 3 tbsp
Chocolate chips 100 gm
Icing sugar to dust 30 gm

Method

Cream the butter and sugar together until light and fluffy.
Stir in the almond essence.
Sift baking powder, flour and ground almonds.
Mix coco powder & hot water.
Beat in one egg at a time, adding a spoonful of the flour mixture in between.
Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste.
Add the chocolate chips to the other half of the mixture.
Add spoonfuls of each of the batters alternately to the greased baking tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
Bake at 180 degrees C for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Chocolate Almond Marble Cake

Baked Casserole

Ingredients

Boiled Macroni 1 packet (400gms)
White Sauce 4 cups*
Chicken Tikkah chunks 250 gms (home made or store bought)
Pasta Sauce 4 tbsp
Onion,Capsicum,Olives,mushrooms,jalapeno pepper,tomato, (optitonal u can add remone any)
Cheddar Cheese 4 tbsp grated
Mozzerralla Cheese half cup grated
Boiled & mashed Potato half kg
Garlic Powder 1 tsp
Bread Crumbs 4 tbsp
Mix italian herbs 1/2 tsp
Crushed black pepper 1/2 tsp
Crushed red chilli 1 tsp (optional)

Method

Mix mashed potato,garlic powder,black pepper & italian herbs,keep aside.
In a oven proof pyrex dish add pasta level, white sauce,drizzle pasta sauce, then spread a layer of Chicken tikkah,veggies & cheddar n mozzeralla cheese lastly spread a layer of prepared potato mixture,sprinkle bread crumbs ,Crushed red chilli & bake on 180 c for atleast 20 mins then grill from top till golden.

Recipe for White Sauce* :

Butter 4 tsp
All purpose flour/maida 4tbsp
milk 4 cups
white pepper 1/4 tsp (optional)
Method

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.add pepper.
 Add more milk depending on desired consistency.

Baked Casserole

Layerd Mince Pie

Dough Ingredients

all purpose flour/maida 1/2 kg
Yeast 2 tbsp
Sugar 2 tbsp
Salt 1/2 tsp
Oil 2 tbsp

Filling Ingredients

Beef mince 750 gms
Onions finely chopped 1 cup
Oil 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Ginger Garlic paste 1 tbsp
Crushed Corriander Seeds 2 tsp
All spice/Mix garam masala powder 1 tsp
Green chillies finely chopped 1 tbsp
Corriander leaves chopped 4 tbsp

Egg batter Ingredients

Eggs beaten 4
Clarified butter/Ghee 4 tbsp

Method for dough

mix dough ingreints in a bowl knead into soft dough using luke warm water.
leave it to rise for 1 hour then divide into 3 equal balls ,roll out into thin discs.

Filling

heat oil add onions fry till golden,
add ginger/garlic paste,salt,red chilli,crushed corriander,all spice & mince cook till tender.
add corriander leaves & green chilli ,keep aside let it cool.

egg batter

mix all ingredients in a bowl.

Assembling

Spread 3 tbsp of egg batter in a 9 inch pie plate
layer with 1 disc,then half mince filling & 3 tbsp of egg batter,
second disc,remaining mince,3tbsp of egg batter,last disc ,
press edges of pie,spread remaining egg batter on top.
Bake in a preheated oven at 200 C for 40 mins.
Flip over on a plate when cooled,cut into pieces & Serve.

Layerd Mince Pie

Frankies

Ingredients for filling

Beef Undercut or Boneless Chicken breast 250 gm cut into small cubes
Ginger garlic paste 1 tsp
Salt 1 tsp
Yogurt ½ cup
Water 1 cup
Potatoes 2 cubed and boiled
Onion 1 cubed
Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
All spice powder ½ tsp
Ketchup 2 tbsp
Chile sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp

Ingredients for paratha

Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp
Salt ½ tsp
Sugar ½ tsp
Oil for frying
(Or u can use Frozen paratha's but make sure dunt use oil/butter)

Method for paratha

In a bowl add flour, yeast, oil, salt, sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small rotis and fry like paratha.

Method for filling

Cook undercut with ginger garlic paste, salt, yogurt and 1 cup of water till water dries and undercut tender, heat oil in pan add ketchup, chili sauce, black pepper, crushed red pepper, all spice and lemon juice also add in it boiled potatoes cubes, onion, capsicum and meat mixture, remove from heat and cool, put the filling on paratha and seal with a toothpick.

Frankies

Choco Berry Biscuit Trifle

Ingredients

Biscuits Crumbs into small pieces 2 cups
Blue berry 1/2 cup
Strawberries 1/2 cup
Fresh cream 2 packets
Choc Chips
Ingredients for custard
Milk 4 cups
Sugar 8 tbsp
Vanilla or Strawberry custard powder heaped 3 tbsp
Condensed milk 4 tbsp
Colored vermicelli 100 gm (optional)

Method

Make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits, drizzle 4 tbsp condensed milk, a layer of prepared custard then berries & Choc Chips, spread with 2 packets of fresh cream, garnish with Choc & Berries.Serve chilled.

Choco Berry Biscuit Trifle

Qeema Bhare Karela

Ingredients

Beef or mutton mince ½ kg
Bitter gourd whole ½ kg
Salt – to taste
Ghee or oil ½ cup
Onions – 2 sliced
ginger Garlic paste 2 tsp
Turmeric ¼ tsp
Ground coriander 1 tsp
Red chilli powder 2 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Ripe tomatoes 2 chopped
green chillies 4
tamarind pulp 4 tbsp
Fresh coriander 2 tbsp chopped

Method

Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds. Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour. Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes. Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside. Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato. Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done. Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well. Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly. Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes. Serve with chopped fresh coriander.

Qeema Bhare Karela

Crunchy Date n Nut Squares (no bake)

Ingredients

Tea biscuits 200 gms (Crushed)
Dates 250 gms remove seeds
Cream 1/2 cup
Chopped nuts 1 cup (+ 2 tbsp for garnishing) (Almonds,Pistachios,Grated Coconut)
Butter 1 tbsp

Method

Add dates and cream in a blender and make a paste,
Take out this in a mixing bowl and add all the remaining ingredients,Mix really well and spread this mixture on a greased tray and sprinkle 2 tbsp of nuts, refrigerate for a few hours, then cut into squares and store in air tight jar.

Crunchy Date n Nut Squares (no bake)

Bohri White Roast

Ingredients

Chicken 1 kg whole
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Almonds blanched and grinded 2 tbsp heaped
Onion 1 raw grinded
Yogurt 1 cup
Green chilies whole 2
Oil ½ cup
Ginger garlic paste 1 tsp heaped
Salt 1 ½ tsp
Garam Masala powder ½ tsp
Cinnamon 1 stick
Cloves 4
Green cardamom 4
Tomato 1 cubed in 4 pieces

Method

Marinate chicken with grinded green chili, coriander paste and salt for 15 minutes then add beaten yogurt, almond paste and mix well, heat oil fry grounded raw onion, ginger garlic paste, fry for 5 minutes, add Cinnamon,Cloves,Green cardamom with marinated chicken, fry well, add ½ cup water, cook on low flame for 20 minutes till chicken tender and thick gravy left, lastly garam masala powder, green chilies, tomatoes cover & cook only for 5 minutes.
Serve with boiled eggs.Fries & naan.

Bohri White Roast