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