Chicken and Mushroom Lasagna

8/9/2019 Chicken and Mushroom Lasagna

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CHICKEN AND MUSHROOM LASAGNA

Ingredients:

Chicken (cooked) 2 cupsMushrooms(cooked) 2 cupsSpinach(cooked) 1 cupTomato sauce 2 cupsWhite sauce 2 cupsMozzerella and chedder cheese mix(shredded) 1 cupPasta or lasagna sheets 1 packParmasan cheese 2 tbsp for garnishBasil leaves(fresh) for garnishButter 4 tbsp

For White Sauce Maida ½ cupButter 4 tbsp

Milk as needed(about 1 liter)Nutmeg 1 pinchSalt and pepper to taste

Method For White Sauce:

1. add butter to a large pan, also add maida and cook for few seconds until maida is wellblended with butter.

2. add milk gradually and keep stirring with the help of whisk, cook until nice and thick tosauce consistency.

3. add nutmeg , salt and pepper. Take off the heat, cover and set aside

For Tomato Sauce Garlic (chopped) 2 tbspOlive oil 2 tbspRed chili flakes 2 tbspTomato paste 3 tbspTomato puree 4 cups(fresh tomatoes blended)Oregano 2 tbspBrown or white sugar 2 tbspSalt to taste

Method For Tomato Sauce:

1. add olive oil and garlic in a medium pan, sauté for few seconds, also add red chili flakesand tomato paste, mix well.

2. add tomato puree, organo and brown sugar. Season with salt3. cook until nice thick sauce consistency.

Method for Lasagna



1. cook pasta sheets according to the instructions on the package.2. take a big baking dish, butter the dish and spread 1 ladle of white sauce on the base3. spread some lasagna sheets covering the entire base of the dish. Spread chicken and

mushrooms, adding some spinach leaves last.

Spread one ladle full of red sauce. Place more pasta sheets, and add a ladle of white

sauce.

4. keep doing the layers in the same manner until everything is utilized. The top layer should be of the white sauce.

5. sprinkle cheese mix and some butter on top of the white sauce.6. bake in a preheated oven on 180C until nice and bubbly and the top is golden.7. garnish with parmasan cheese and basil, serve hot with Italian bread.

ASSORTED DONUTS

Ingredients:

For Dough: Maida 3 cupsYeast 1 sachetEggs 2Sugar 2 tbspMelted butter 2 tbspMilk as neededOil for deep frying

For Topping: Melted chocolate 1 cupColored sprinklers or candy ½ cupConfectioners sugar 1 cupMilk 3-4 tbsp

Method

Mix yeast, sugar and half a cup of milk, set aside. The mixture will be bubbly in 5 minutes whichshows that your yeast is working. Make dough by combining all the ingredients, just like u willmake pizza dough. Transfer in a clean bowl, cover and leave on kitchen counter until the doughis more than double in size. Now its ready to make donuts.

Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut the donut circleand small to cut the center. Keep rolling and cutting until all the dough has been used. Placedonuts in a large tray, cover and let sit for another 30minutes or so until donuts are well risenalmost double of the original size.

Heat oil in a deep pan and fry donuts until light golden. Take out on a tissue towel and let cool.Melt chocolate and coat one side of donuts, sprinkle some colored candy and let chocolate set.



In another bowl, mix icing sugar and milk to make a thick paste and dip one side of donuts in themixture, this will also set in few seconds. Your assorted donuts are ready, enjoy!

Fettuccine Alfredo

Ingredients:

For Sauce:: 2 tbsp Butter 1 pack Cream1 ½ cup Milk1 pinch nutmegSalt n pepper to taste

Marinade for Chicken:

2 chicken breast fillets2 tbsp dry thyme2 tbsp lemon juice2 tbsp chopped garlicSalt n pepper to tasteOil as needed

For Garnish: 2 tbsp parmesan cheese2 tbsp fresh parsley1 tbsp fried red chili flakes

Method

Boil pasta according to instructions on the packet, wash with cold water, toss with some olive oiland set aside.

Add butter to a pan, also add milk and cream, season with salt pepper and nutmeg and let cookon low heat until its little thick like sauce.

Marinate chicken breast with all the ingredients, grill until chicken is cooked and has nice grillmarks.

Mix boiled pasta into sauce just before serving, sprinkle with parmesan cheese. Cut chicken and

place on top of pasta.

Garnish with fresh parsley and fried red chili flakes, enjoy!

MIGHTY ZINGER BURGER

Ingredients:



Chicken thighs boneless 6(pounded with mallet to make them flat)Red chili powder 1tspVinegar ½ cupYogurt 1 cupMaida 2-3 cupsSalt to taste

Iceberg lettuce 1 headMayonnaise 1/2 tbspMustard mayonnaise 2 tbspSesame buns 6Butter 2 tbsp

Method

Make a mixture of vinegar, salt and red chili powder, marinate chicken thighs in it for 2 hours.

Mix yogurt with some water to make a thin(lassi) mixture and pour in a large shallow plate.

Season maida with some salt and place in another large shallow plate.

Dip marinated thighs in yogurt mixture first and then in flour, do the same procedure 3 times for each thigh and set them on a wire rack or any dish.

Deep fry on a medium heat until golden and done from inside. Toast all buns with little bit of butter. Spread some mustard mayo on one half of the bun and plain mayo on the other half.Place chicken thigh first, some chopped iceberg lettuce and some more mayonnaise if desired.Serve with French fries.

MUSHROOM AND SAUSAGE PIZZA

Ingredients:

For pizza dough Maida (all purpose flour) 3 cupsSalt 1 tspYeast 1 sachet(or 1 tbsp)Olive oil ½ cupSugar ½ tsp

Topping Beef or chicken sausages 1 cup(thinly sliced and sautéed in olive oil)Mushrooms 1 cup(thinly sliced and sautéed in olive oil with salt n pepper)Cheese mix 1 cup, shredded(mozzarella and chedder)Tomato sauce 1 cup

Method



1. mix sugar and yeast in a half cup of luke warm water and set aside for 10-15 minutes.You will see frothy top which would indicate that yeast is active and u can use it.

2. in a large bowl mix flour and salt, add yeast water and mix well. Knead dough with somemore water, just like u make chapaati dough.

3. brush a big bowl with some olive oil and place the dough, cover with plastic wrap and letit sit for 2hours on the kitchen counter. Dough will rise and will become 3 times bigger

than the actual size.4. punch the dough to let the air out , knead again and leave it for another 45 minutes until

it rises again. Your pizza dough is ready now.5. roll it with rolling pin according to the size of your pan and place it inside the pan.6. add 3 tbsp of tomato sauce on pizza, add some cheese mix, arrange mushroom and

sausages, sprinkle some more cheese.7. bake in a preheated oven set on 230C until pizza rises(approx 5 minutes), lower oven

temp to 180C and bake for another 5 minutes or until top is golden, cut wedges andenjoy!

BBQ PIZZA

Ingredients:

For pizza dough Maida (all purpose flour) 3 cupsSalt 1 tspYeast 1 sachet(or 1 tbsp)Olive oil 2-3 tbspSugar ½ tsp

Topping chicken breast 1 cup (boneless cubes)BBQ sauce ½ cupTomato sauce 2 tbspRed onion 1 large(thinly sliced)Fresh basil ½ cup(chopped)Mozzarella cheese ½ cup (shredded)Chedder cheese ¼ cup(shredded)

Method

1. Mix sugar and yeast in a half cup of luke warm water and set aside for 10-15 minutes.You will see frothy top which would indicate that yeast is active and u can use it.

2. In a large bowl mix flour and salt, add yeast mixture . Knead dough with some morewater until it forms a ball, just like making chapaati dough.

3. Brush a big bowl with some olive oil and place the dough, cover with plastic wrap and letit sit for 2hours on the kitchen counter. Dough will rise and will become 3 times bigger than the actual size.



4. Punch the dough to let the air out , knead again and leave it for another 45 minutes untilit rises again. Your pizza dough is ready now. Divide it in three portions.

5. Roll one portion with rolling pin according to the size of your pan and place it inside thepan.

6. Combine bbq and tomato sauce and place 2 tbsp of this mixture on top of your pizza.Sprinkle half of cheese on top.

7. Cook chicken cubes with 1 tbsp of olive oil, also add 3 tbsp of bbq sauce mixture untilfully cooked.

8. Mix mozzarella and chedder cheese and place half on top of pizza. Add bbq chicken ontop, scatter some red onion rings around.

9. Cook pizza in a pre heated oven, set on 230C until u see pizza fully risen in about 5minutes. Lower temperature to 180C and bake for another 5 minutes or until cheesemelts and forms a light golden crust on top. Cut it into wedges, enjoy!

CHICKEN TANDOORI BIRYANI

Ingredients:

Basmati rice 500gm(pre boiled with one kanni left)Yellow food color 1 tsp1 kg chicken with bones(small pieces)Tandoori masala 1 packetYogurt ½ cupGinger garlic paste 2 tbsp(fresh)Lemon juice 2 tbspOil as needed

For masala:

Tomatoes (chopped) 5-6Onions 2 large sizeBiryani masala(good) ½ packetGinger garlic paste 1 tbspLemon juice 2 tbspBrown sugar 1 tbspFried onions 1 cup

Almonds ½ cup choppedMelted butter ¼ cupGaram masala powder 1 tsp mixed with ½ cup yogurtFresh coriander 1 cup choppedGreen chilies 5-6 choppedOil as neededIceberg lettuce for garnish

Method



Mix tandoori masala, yogurt, ginger garlic paste, lemon juice and a bit of oil and marinatechicken for at least 2 hours. Grill chicken until cooked through.

To make biryani masala, add chopped onion with little oil and fry until golden. Add ginger garlicpaste, biryani masala, and fine chopped tomatoes until all the water is dry and masala starts

leaving oil around the edges. Add lemon juice and 1 tbsp of brown sugar, mix well. Masala isready

Take a large pan, add some biryani masala in the bottom followed by a layer of rice, sprinklesome fried onions, almonds , melted butter and garam masala mixed yogurt. Spread somechicken pieces and a layer of boiled rice again. Follow the same layering until everything isutilized. The last layer should be of rice. Mix food color with 1 tbsp of water and sprinkle on top.Cover and steam for 10 minutes on low heat until rice is fully cooked and fluffy. Take off theheat, add green chilies and fresh coriander, mix biryani and take out in a dish. Garnish somemore fried onions, chopped almonds, green chilies and fresh coriander , arrange choppediceberg around the dish and serve.

MEETI CHUTNEY

2 cups thick tamarind pulp1 cup Gur1tsp red chilli powder1tsp ginger powder1tsp roasted cumin powder1/2 tsp heaped salt Put all ingredients in saucepan and cook till thick and glossy (approx 15 minutes).

GREEN CHUTNEY

1 medium bunch green corriander1/2 bunch mint 4 small green chillis1tsp or 4 cloves of garlic1 tsp roasted cumin powder2-3 Tsp lemon juice1/4 cup water

2 tsp yogurt 1 tsp sugarBlend all ingredients well till smooth.

DHAI BARAY



For Pakoras

200gm white lentils (Marsh)1 tsp crushed red pepper1/2 inch piece Ginger finely chopped

1 tsp salt 1 tsp baking powder1 tsp white cuminOil for frying

Water for soaking pakoras

Room temp water in pan1 tsp salt 1 tsp crushed red pepper1 tsp white cumin powder

Yogurt

1 kg yogurt (drain in cheeseclot...h for a little while to drain excess water)5Tsp castor sugar1/4 cup water3/4 teaspoon salt

Topping

1 tsp chaat masala1/2 tsp chili powder2 Tsp green corriander leavesChopped green chilliGreen chutney - as requiredMeeti chutney - as required

Soak white lentils in water for a minimum 4 hrs max 6 hrs. Pour off liquid leaving a littleto help purée dhal. Add ingredents for pakora and blend until a smooth paste.Heat oil for deep frying in a big pan.Fry pakoras and drain - let cool.

In seperate pan mix all ingredients for soaking pakoras ...in pan. Once pakoras havecooled, place in spiced water.

In a large bowl place yogurt, sugar, water and salt and mix well. Layer some yogurt into serving dish.

As pakoras are soft in water, gently squeeze water out and place ontop of yogurt inserving dish. Once plate is full put another yogurt layer over pakoras.



Top with all the topping.

PANI PURI/GOL GAPPA

Dough

1/2 cup plain flour1/2 cup semolinaSoda water enough to make a very firm dough.Cover dough with wet cloth.Break dough into small pieces (about size for a chapati) and roll out then use roundcutter (or glass) to make shape. Have oil ready to fry, and cook on a low temperatureuntil puffed and g...olden brown. Ensure that you only roll out enough to fryimmediately, don't keep dough rolled and cut.Drain and cool.

Water

4 cups chilled ice water1/2 bunch mint 2 Tbs green corriander leaves1 green chilli2-3 Tbs lemon juice1tsp level black salt 1/2 tsp salt 1tsp roasted cumin

Blend all ingredients in blender and serve chilled.

Crush top of Pastry, add boiled potato, and chickpeas. Add water and enjoy!

*****CLUB SODA AND SODA WATER IS THE SAME THING - IT IS FIZZY WATER THATHAS NO SUGAR OR COLOUR IN IT - IT HAS NO TASTE. IT IS SIMILAR TO NATURALSPARKLING MINERAL WATER - EG PERRIER. IT IS NOT 7UP!

DHAI PAPRI CHAAT

Papri

1 cup plain flour2 Tsp oil

Approx 1/4 cup waterPinch of salt Oil for frying



Filling1 cup chickpeas2 boiled potatoes cubed

Yogurt

4 cups yogurt (drained in a cheesecloth get remove excess water)4 Tsp castor sugar1 tsp salt Topping1 tsp red chilli crushed1 tsp roasted cumin powder1 tsp chaat masalaSev (sao) as required.

Mix all ingredients for papri (except oil for frying) - using water as needed to make afirm doughRoll out dough (but do not use flour when rolling out). When all dough rolled get around cutter (or glass) cut circles out if dough. Poke the dough all over with a fork toprevent papri from puffing... up. Have oil heated high, but reduce temp to low was youadd papri.Fry till golden brown, drain and let them cool.Once cooked, place papri in a layer of your serving dish. Spoon over potato andchickpeas.Mix yogurt, sugar and salt together and pour a layer of yogurt over chickpeas. Top withcumin, chaat masala, crushed chilli , meeti chutney, green chutney and sev(sao). Finally

add some crushed papri on top and serve.

Chicken Corn Pasta

Ingredients:

Chicken Marinade:Chicken Boneless,thin strips 4 breast fillet Salt 1 tsp level

White Pepper ½ tspChinese Salt 1 tspChilli Sauce 1 tbspOregano 1 tspEgg 1 beatenCorn flour 2 tbspSweet Corn 1 Can



Capsicum (Julliens) 2Garlic chopped 3 clovesMushrooms sliced 4 to 5Oil 1/4th cup.

White Sauce:-Butter 2 tbspFlour 3 tbspChicken Stock 1 ½ CupMilk 1 ½ cupMustard Paste 1 tspSalt To TasteWhite Pepper ¼ tspCheddar Cheese 2 slices or 2 tbsp

PastaCavatappi pasta (spiral macaroni) 3 cups,250 gms...before boilingMozzarella Cheese (Grated) 200 gm 0r 1 cup heapedParmesan Cheese 2 tbspOregano 1 tspChilli Garlic Sauce ½ to 1 cupButter 1 tbsp

Procedure:

1. Marinate chicken, cut in strips with salt, white pepper, chinese salt, chilli sauce,

oregano, egg and corn flour,leave for 15 min.2. Saute garlic in oil3. Pan fry chicken for 5 minutes,4. add sweet corn, capsicum and keep aside5. boil pasta with 1 tsp salt strain and keep aside,boil for about 6 to 8 min only.6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper,cheddar cheese as per the qty mentioned above,whisk till thick

Assemble:1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, thenchicken, then chilli garlic sauce. Finally pour all the white sauce.

2. Sprinkle Parmesan cheese, oregano,dot with chilli garlic sauce and butter3. Bake in Pre-heated oven for 25 minutes.at 180 degrees. till white sauce is seenboiling on the edges4. serve with garlic bread :)



CHICKEN CASSEROLE

Boneless chicken ½ kg, slicedOnions 2 tbsp, choppedGarlic paste 1 tsp

Capsicum 1, slicedOregano leaves 1 tspBlack pepper 1 tsp, leveledChili powder 1 tspMustard powder 1 tspFlour 2 tbsp, heapedKetchup ½ cupWhite sauce 2-½ cupsWorcester sauce 2 tbspPasta 1-½ cup, boiledEgg head boiled 2Oil ¼ cupWater 2 cups

For topping:

Grated cheddar cheese 1 cupEgg 2 beatenFresh bread crumbs 1 cup

White sauce:

Salt ½ tspPepper ½ tspMustard powder ½ tspButter 2 tbspStock cube ½Flour 3 tbsp, heapedMilk 1-½ cupWater 1 cup

Method for white sauce:

1. Heat butter, add flour & seasoning, sauté for 1 minutes, remove from fire.2. Add milk, water & chicken powder & cook till thick.

Method for casserole:

1. Heat oil, fry onion transparent.



2. Add garlic paste, add chicken & sauté for 5 minutes.3. Than add flour, ketchup, seasonings & water, cook for 10 minutes till thick.4. Remove mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg,capsicum sliced, oregano leaves.5. Spread with white sauce, then grated cheese, beaten egg, bread crumbs, dot with

butter.6. Bake on no 4 or 180c for ½ am hour. Serve with dinner rolls.

dp sauce

Ingredients:Oil 2 tbsOnion (finely chopped) 2 tbsGinger (chopped) 1 tsp

Garlic (chopped) 1 tsp Apple (peeled and chopped) 1 mediumTomato (blended and strained) 1Raisins 2tbsDates (soaked in water) 2Dried Prunes (soaked in water) 8Orange juice 1/2 cupThick tamarind pulp 1/2 cupSugar 4 tbsSalt 1 tsp

Chilli powder 1 tspMustard powder 1/2 tspGaram Masala Powder 1/2 tsp

Method:Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color,then add ginger and garlic and then apple, tomatos and all the above mentionedingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u canpour it in a jar an preserve it.

Recipe of donuts

Flour 2-1/2 cup

Caster sugar 5 tbsp

Melted butter 3 tbsp

Egg 1



Dry milk powder 4 tbsp

Luke warm water to knead

Instant yeast 1 tbsp

Ingredients for chocolate sauce:

Butter 1 ounceIcing sugar 6 tbsp

Coco powder 2 tbsp

Cream 2 tbsp

Water 1 tbsp

Method for chocolate sauce

Cook all together.

Method:

Put flour in a bowl, make a well in center , add caster sugar , melted butter , egg , yeast, dry

milk powder and knead to a soft dough adding Luke warm water as required.

Leave to rise for 1 hour, make into balls, and make a hole in the center with finger place on agreased baking sheet and leave to rise for 1 hour.

Heat oil and deep fry donuts on medium flame till light golden, dip donuts in chocolate sauce or

dust with icing sugar.

Recipe of rasmalai

Dry milk 2 cups

Baking powder 2 tspPlain flour 1 tsp

Ghee 2 tbsp

Egg 2

Milk 2 kg

Sugar 2 cups

Green cardamom 8-10

Pistachio As required

Method:

Boil milk with cardamom and sugar. Stir the sugar till it gets dissolved. Cook milk for 5-10minutes.

Make a dough by mixing dry milk, baking powder, plain flour, melted ghee and eggs,. Then

make small balls. Add these balls into milk which is prepared earlier and cook on high flame for

5 minutes, then lower the flame and cook it for 10-15 minutes. Garnish with pistachio slices and

serve chilled.



Thai Green Curry

Ingredients:

Chicken ½ kg (boneless & sliced)

Green chilies 2Kefir leaves 4

Sweet basil 1 cup

Coconut milk 1 cup

Sugar 2 tsp

Chicken powder 1-1/2 tsp

Fish sauce 2 tbsp

Oil ¼ cup

Green curry paste ½ cup

To prepare green curry paste:Heat ¼ cup oil; add 4 kefir leaves and ½ cup green curry paste

fry for 2 minutes add 2 tsp sugar, 1 tsp salt,

1 tsp chicken powder, 1 tbsp fish sauce and

¼ cup water, cook for 5 minutes till thick.

Method for curry:

Heat ¼ cup oil add kefir leaves add prepared green curry paste

fry for 5 minutes add chicken cook for 5 minutes ,

add coconut milk with salt, sugar and fish sauce lastly

add ½ cup water cook till done, stir in green chilies,

basil leaves and remove serve with rice.

Dry Thai chicken

Ingredients:

Chicken (boneless) ½ kg (sliced)

Salt 1 tsp

White pepper ½ tsp

Soya sauce 1 tbsp

Garlic crushed 1 tbsp

Crushed red pepper 1 tspSmall Green chilies 4 (sliced)

Fresh red chilies 4 (sliced)

Ginger 1 tbsp (slice)

Mushroom 4 (sliced)

Spring onion leaves 4 tbsp

Vinegar 2 tbsp



Oyster sauce 2 tbsp

Fish sauce 1 tbsp

Method:

Heat oil fry crushed garlic till golden, add in chicken,

cook for 2 minutes, then add all the seasonings and

the sauces with mushrooms and chilies, cook for 2minutes and remove.

Fish and Tamarind sauce:

Ingredients:

Fish fillets ½ kg

White pepper ½ tsp

Chicken powder 1 tsp

Egg 1

Corn flour 2 tbsp

Flour 2 tbsp

Oil ¼ cup

Garlic crushed 2 tbsp (fried)

Green chilies 6 (chopped)

Coriander leaves 2 tbsp

For tamarind sauce:

heat 1-1/2 cup water add ½ cup tamarind pulp,

6 tbsp sugar and cook for 10 minutes,

add 3 tbsp chopped coriander leaves thicken

sauce with 1 tbsp corn flour paste, remove.

Method for fish:

Marinate fish salt, white pepper, chicken powder,

egg, flour and corn flour mix well, deep fry fish till

golden and crisp.

To serve:

On a platter arrange fried fish slices top with

tamarind sauce and spread with fried garlic and

chopped chili mixture, garnish with coriander

leaves and serve immediately

Recipe Of american Chopsuey



Egg noodles 1 packet

Chicken(boneless) 1cup(optional)

Prawns 1 cup(optional)

Carrot 1 (cut into juliennes)

Capsicum 1 (cut into juliennes)Onion 1 (cut into juliennes)

Green onion leaves ½ cup

Cabbage 1 cup

Egg 1 (half fry for garnish)

Oil 2 tbsp

Ketchup 4 tbsp

Salt ½ tsp

Stock ½ cup

Crushed garlic 1 tbsp

Vinegar 2 tbspWhite pepper ½ tsp

Corn flour 1 tbsp (dissolved into 2 tbsp water)

Chilly garlic sauce 3 tbsp

Sugar 2 tbsp

Chinese salt ½ tsp

Method

Boil noodles for 5 minutes, strain and dry

Deep fry noodles in batches till crisp and keep aside.

In a large pan heat oil and sauté crushed garlic. Add in the vegetables with all the seasonings and sauté for 2 minutes,

Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water)

stirring continuously until the gravy thickens.

Spread gravy over fried noodles in a platter. Top with fried egg and serve.

CHICKEN F AJITA WRAPS

INGREDIENTS

Maida (Flour) 2 cups

Wheat flour 1 cup

Baking powder 1 tsp

Oil ¼ cup

Salt 1tsp

Lukewarm water for kneading

Chicken 2 cups shredded sliced thinly

Ginger /garlic paste 1 tsp



Salt 1 tsp

Red chilli powder 1 tsp

Coarsely grinded cumin seeds 1 tsp

Lemon juice 2 tbsp

Onion rings thick slices

Bell pepper 1 slices Tomato 1 slices

Jalapeno peppers as req

Chream cheese 2tbsp

Cheddar cheese 4 tbsp

METHOD

Mix both flours , add salt oil and baking powder , and now knead with lukewarm water . roll out

and cook on griddle like chapattis, keep aside

Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook

, when almost fdone ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them

stirring once or twice , do not cook vegetables alot just 2 or 3 mins.Now spread one tbsp of cream cheese on tortillas , on top of that spread salsa , and place some

of the prepared chicken filling , some cheddar cheese , roll /wrap them , heat a grill and toast

them for 3.5 mins each side , slice in half.

BUN KEBAB

Chanay ki daal 1 cup

salt 3/4 tsp

Red chillie pwd 3/4 tsp

Safeed zeera 1/2 tsp

Kala Zeera 1/2 tsp

water 2 cup

Boil them n make paste. dnt need to put into choper cuz u can do it wd spoun easily add 1 cup

mash potatoes also mix it well.

FOR FRYING:

Coat Kababs into egg white n shallow fry on tawa.

slighty toast Bun on tawa wd 2 tsp oil.

Chutni:

Coriander half Bunch

Mint 1/4 bunch

tomato 1 small size



Khatai pwd 1/2 tsp

Green chillie 4-5

salt 1/2 tsp

Lehsan Kutta hwa 1/2 tsp

Curd 3 Tbsp

Make them Fine paste..

BAALTI CHICKEN

INGREDIENTS:

Chicken 1 kg 16 peices

Black pepper powder 1 tsp

Ginger garlic paste 1 tbsp

Tomatoes thinly sliced 6 in number

White cumin whole 1 ½ tsp

Whole coriander seeds 1 ½ tsp

Green coriander leaves 1 tbsp

Green chillies sliced 1 tbsp

Salt 1 ½ tsp

Oil ½ cup

METHOD:

Dry roast whole cumin and coriander , and keep aside .Heat oil in a wok , add ginger garlic and

bhuno a little , now add chicken , stir around once , add salt and pepper , now add tomatoes

and cook covered on medium slow flame , till chicken is tender and tomatoes all are mixed and

cooked well , now coarsely grind cumin and coriander , and add lastly , add green chillies , dish

out and garnish with coriander leaves.

Chocolate Biscuit Surprise

Ingredients:

Biscuit 1 packet broken into bite size piece

Condensed milk 1 tinFresh cream 2 packets

Chocolate pudding mix 2 packets

Gelatin powder 1 tsp dissolved in ¼ cup water

Method:



1. Put biscuit in a dish.

2. In another bowl add the condensed milk, 2 packets of fresh cream,2 packets of chocolate

pudding mix and the dissolved gelatin powder. Mix the ingredients well.

3. Very slowly pour on top of the biscuits.

4. Put the bowl in the freezer till set.

5. Before serving decorate with swirls of fresh cream & grated chocolate.

Cheesy chili poppers

Ingredients:

Green chilies 15

For Batter:

Ingredients:

Flour 4 tbsp

Corn flour 3 tbsp

Rice flour 2 tbsp

Salt ¼ tsp

Chilled milk ½ cup

Egg 1

Ingredients for filling:

Cream cheese ½ cup

Vinegar 2 tbsp

Mayonnaise 2 tbsp

Crushed red pepper ½ tsp

Bread crumbs as required

Method:

Give slits on green chilies and remove the seeds.

To make the batter mix together the cream cheese, mayonnaise, vinegar and crushed red

peppers.

Fill this mixture into the green chilies. Dip in batter and roll twice in bread crumbs.

Chill for ½ an hour. Then deep fry till they turn light golden in colour..

Broast Sauce:Ingredients:

Yogurt ½ cup

Potato I boiled

Garlic Paste 1 tsp

Green Chili 2

Salt ½ tsp



Mayonnaise 1 tbsp

Method

Blend all the ingredients together.

Chicken Broast:Ingredients:

Chicken 1(with skin)

Lemon juice 2 tbsp

Salt 1 tsp

Egg 1

Milk 2 tbsp

Paprika 1 tsp

Chinese salt 1 tsp

Mustard powder ½ tsp

Method1. Marinate chicken with salt and lemon juice.

2. Mix together milk and eggs and dip chicken in this mixture.

3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces

well in this flour twice and deep fry for 20 minutes on low flame.

4. Serve with fries and broast sauce.

Sovour pulao

Ingredients:

Rice 5 cups

Chicken 12 pieces

Whole spices 1-1/2 tsp

Green chili (chopped) 4

Onion (sliced) 2

Tomato (sliced) 4

Vinegar 2tbsp

Garlic 1tbsp

Ginger (juliennes) 1tsp

Salt 2tbsp

Red chili 1- 1/2 tbsp

All spice 1 tbsp (leveled)

Ghee 1cup

For stock

Bay leaf 2

Fennel Seed 1tbsp

Whole coriander (make a potli) 1tbsp



Method:

1 Prepare stock of 4 pieces of chicken, with 4 cups of water. Add in whole coriander (in a

pouch) and Cook for 15-20 minutes.

2 Take the rest of the chicken and marinate with 2 tbsp vinegar and 1 tbsp salt. Leave for ½ an

hour.

3 First of all take ghee in a pan and deep-fry the marinated chicken as well as the yakhnichicken. In another pan take 1 cup of ghee, add the sliced onions.

4 When the onions turn light brown, then add chopped tomatoes, Add some water and cook til l

the oil forms a separate layer on top.

5 Add the ginger juliennes and then add the fried chicken. Cook a little more. And then add the

yakhni.

6 When the yakhni comes to a boil then add the chopped green chillies and all spice.

7 Add the rice, and when the water in the rice dries, give dum to the rice.

London Fish 'N' Chips

Ingredients:

Fish fillets ½ kg

Salt ½ tsp

White pepper ½ tsp

Mustard powder ½ tsp

Lemon juice 2 tbsp

Ingredients for batter:

Flour 1 cup

Baking powder 1 tsp

Salt ½ tsp

Oil 2 tbsp

Chilled water 1 cup

Method:

Marinate fish with salt, pepper, mustard and lemon juice for 15 minutes.

Dip fish in batter and deep fry in frying pan for 10 minutes till light golden and crisp

Serve with fries and ketchup.

JHATPAT SEEKH KABAB

Chicken mince ½ kg

Onion 1 medium

Ginger finely chopped 1 tbsp

Green chilies 6 chopped




Mustard powder ½ tsp, heaped

Black pepper powder 1 tsp

Salt 1 tsp

Lemon juice 2 tbsp

Oil 2 tbsp for frying

Method:

1. Mix all above together very well

2. Make in the shape of seekh kabab & pan fry.

Chicken ginger:

Ingredients:

Chicken ½ kg (boneless)

Chili powder 1 tsp

Salt 1 tsp

Yogurt 2 tbspGinger garlic paste 2 tsp

Tomato es 2(chopped)

Green chilies 3 (cut in strips)

Ginger 2 tbsp (sliced)

Milk ¼ cup

Mint leaves 2 tbsp (chopped)

Method:

1. In a pan heat oil, add sliced ginger and fry for a minutes. Then add the boneless chicken and

fry for 2 minutes

2. Add the ginger garlic paste with salt, chili powder, tomatoes and yogurt. Fry well till the oilforms a separate layer on top.

3. Lastly add milk and cook till gravy thickens . Garnish with chopped mint and serve with nan.



Chocolate fudge pudding:

Ingredients for cake mixture:

Butter 8 ounce

Flour 8 ounceCaster sugar 8 ounce

Baking powder 4 tsp leveled

Eggs 4

Ingredients for topping:

Butter 3 ounce

Fresh cream 4 tbsp

Brown sugar 3 ounce

Honey 3 tbsp

Coco powder 2 tbspWalnuts 4 tbsp (chopped)

Method:

1. Preheat oven on 150 degrees.

2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2

minutes until boiling

3. Remove pour into a ring mould and leave until cold

4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs

5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the

ring mould

6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.7. Invert on to a serving plate serve hot with thin custard or icecream.

CHICKEN CHEESE BALLS

INGREDIENTS

Potatoes boiled and mashed

Chicken breast boiled and shredded

Green coriander leaves 2 tbsp

Green chillies thinly sliced 2 tbsp

Cornflour 2 tbsp heaped Egg 1 + 1

Salt 1 tsp

Black pepper ½ tsp

Bread crumbs fresh

OPTIONAL if u like more spicy ones u can add ½ tsp of either red chilli powder or chaat

masala , aunty did not use either.



Cheddar cheese cubes

METHOD

Mix well potatoes and chicken with all the ingredients , add egg carefully u may not need entire

egg. Add half mix and ifu need add remaining half.

Make flat round patty on your palm place a cheese cube on it and roll it to make a ball around

it.Beat an egg and dip in it then roll in fresh breadcrumbs , deep fry for 2 to 3 mins not more on

high heat otherwise they will break.

DHANIA CHICKEN

Ingredients:

Chicken 1 kg made into karhai pieces.


All spice ¾ tsp

Tomato paste 4 tbsp

Coriander powder 1 tbsp, heaped

Chilly powder 1 ½ tsp

Salt 1 ½ tsp

Ketchup 2 tbsp

Coriander leaves ½ cup, Chopped

Green chilies 2, chopped

Olive oil 2 tbsp

Method:

1. In a pan, add oil, add tomato paste & all the ingredients, except, coriander leaves.

2. Add chicken & cook for 5 minutes.

3. Add 1 cup water, cover pan & cook for 15 minutes, till chicken tender.

4. Serve hot sprinkled with chopped coriander leaves ½ cup & green chilies.

Chicken White Handi:

Ingredients:Chicken ½ kg (boneless)


Salt 1-1/2 tsp

Cumin 1 tbsp (Roasted and crushed)

Coriander 1 tbsp (Roasted and crushed)

White pepper ¼ tsp



Black pepper crushed ½ tsp

Green chilies 4 grinded

Curd ½ cup

Cream 1 cup

Butter 1 tbsp

Oil ½ cupGreen chilies 3 (chopped)

Method:

1. Heat oil in a handi add ginger garlic fry for 2 minutes.

2. Add chicken with salt coriander and cumin fry for 2 minutes

3. add chopped green chilies, white pepper, black pepper, grinded green chilies and curd.

4. Keep stirring from time to time add cream cover and cook till thick gravy remains

5. Lastly add butter serve with Nan

SAVOUR BITES

butter 125gm

rice flour 1 cup

maida 1 cup

cheddar cheese or cottage cheese 1 cup

salt 1/4 tsp

tobassco sauce 1/2 tsp

pre-heated oven at 180 dgree,

Mix all the ingredients by hand or with machine and thenmake a small balls and arrange in a

greesed baking dish, and bake in pre-heated oven for 15 min.

Flying Saucer:

Ingredients:

Chicken 2 breast (boiled & shredded)

Mayonnaise ½ cup

Salt 1/2tsp

Black pepper powder ½ tspEggs( boiled) 2

Bread slices 6

Butter as required

Method:



Spread butter on all slices of bread, mix chicken with mayonnaise, salt and black pepper

powder.

Now spread this mixture on the first slice of bread.

Cover with the second slice of bread and spread the boiled egg mixture.

Now cover with the third slice and put the flying saucer.

Put over flame turning occasionally, remove and serve hot with fries and cold salad

Mexican Enchiladas

Ingredients

Mince meat 200 grams

Salt 1 tsp

Red pepper (crushed) 1 tsp

Garlic paste 1 tsp

All spice powder ½ tsp

Cumin powder ½ tsp

Ketchup 4 tbsp

Hot sauce 2 tbsp

Capsicum (chopped) 1

Onion (chopped) 1

Tomato (chopped) 1

Green chilies (chopped ) 4

Cheddar cheese 4tbsp

Sour cream 2tbsp

Oil 3 tbsp

Ingredients for sauce

Oil 2 tbsp

Onion (chopped) 1

Garlic paste 1 tsp

Tomato paste 4 tbsp

Ketchup ¼ cup

Red pepper (crushed) 1 tsp

Salt ½ tsp

Coriander (crushed) 1 tsp

Cumin (crushed) ½ tsp

Oregano leaves 1 tsp

Thyme leaves ½ tsp

Ingredients for tortillas

Flour 2 cups

Oil 2 tbsp



Salt ½ tsp

Baking powder ½ tsp

Warm water as required

Preparation of mince meat

Ina pan heat oil. Add chopped onions and green chilies. Do not brown the onions. Add garlicpaste with the mince and fry

Now add salt and crushed pepper, cumin and all spices powder

Then add tomato, capsicum ,ketchup hot sauce and remove when the mince becomes tender

Preparation of sauce

Heat oil in a pan. add onion and garlic paste with all the seasonings. Then add the tomato

paste, ketchup and hot sauce

Cook for 10 minutes until the mixture thickens.

Method for tortillas

In a bowl add the flour, salt, baking powder, oil and warm water .Knead till a smooth dough is

formed. Cover and leave aside for thirty minutes

Make into ten balls and roll each ball into a quarter plate size tortillas

And cook on a tawa for 2 minutes on each side

To assemble

Spread tortillas. Spoon the mince filling onto them and roll.In an oven proof dish spread half quantity of prepared sauce, place tortillas on top of

them.Then top the tortillas with the remaining sauce. Sprinkle 4 tbsp grated cheddar cheese

and drizzle 2 tbsp sour cream. Cover with foil and bake for 15 minutes on 180 degrees

Manchurian Chicken:

Ingredients:

Chicken (boneless) ½ kg

Oil ¼ cup

Salt ½ tsp

White pepper ½ tsp

Crushed red chili ½ tsp

Chinese salt ½ tsp

Ketchup 4 tbsp

Vinegar 2 tbsp



Garlic crushed 1 tsp

Water 1-1/2 cup

Corn flour 1 tbsp


Green chilies 2(chopped)

Method:1. Ina pan heat oil and fry garlic till light golden

2. Add chicken and fry for 1 minute

3. Add all seasonings, ketchup, vinegar and water

4. When mixture starts boiling add corn flour paste and simmer for 3-4 minutes

5. Lastly add chopped coriander and green chilies

6. Serve sizzling hot.

Brain Tawa Masala recipe:

1. Take 3 goat brains or 1 beef brain. (Shireen Apa does not boil the brain as she finds it easier

to pull off the vessels this way. But if needed can put it in boiling water with haldi for 5 min and

then take off vessels).

2. In a Karhai, add 1/2 cup oil.

3. Put in 1 cup chopped onion. Fry for 3-4 min- Do NOT brown.

4. Add 4 sliced tomatos. Fry it together with onions until tomatos dissolve (ghulna).

5. Add the brains and "bhuno"

6. Add seasonings: 1-1/2 tsp salt (or accordning to taste), 1 tbsp heaped lal mirch powder, 1

tbsp garlic and ginger paste, 1 tbsp mehti, 4 tbsp yogurt and once again "bhuno".

7. At end add 1 tsp garam masala powder, hari mirch, hara dhania.

8. When oil on top, it's DONE.

9. Serve with nan. It serves about 6 servings.

Chicken Acharee masala

Chicken 1kg

Lemon juice 5tbsp

Green chili 6


Chili powder 2 tsp

Turmeric powder 1/2 tsp

White cumin whole 2 tsp

Salt 1-½ tsp

Ani seeds 1 tsp

Fenugreek seeds ½ tsp



Onion seeds 1 tsp

Coriander seeds 2 tsp

Oil ½ cup

Method

Coarsely grind the aniseeds, fenugreek seeds, onion seeds and coriander seeds. Keep asideafter grinding.

In a bowl add the chicken ,salt and lemon juice and marinate for 30 minutes

In a large pan heat oil and add ginger garlic paste, chili powder and turmeric .Add a quarter

cup water and sauté .

Add in the marinated chicken and fry for 5 minutes.Now add the whole green chillies and all

ground seeds

Cover and leave it to cook for 20 minutes till chicken is tendered and the oil forms a separate

layer on top.

Chicken stroganoff

Ingredients:


Mushroom (slice) 1 cup

Oil 1 tbsp

Onion (chopped) 3 tbsp

Low fat curd 1 cup

Flour 2 tbsp

Salt 1 tsp

Black pepper ½ tsp

Chili powder ½ tsp

Method:

Heat oil in a pan, add onions and fry for 2 minutes.Then and add the chicken ,salt, black

pepper, chili powder. Fry for another 2 minutes.

Ina bowl add the mushrooms curd and flour.Mix well.Then add this mixture to thechicken and

cook uncovered till the sauce thickens.

Garnished with coriander leaves.

Bombay Mutton curry:

Ingredients:

Mutton ½ kg (boiled)

Salt 1 tsp






Beat eggs very well, gradually add in sugar, and add essence color.

Sift flour and baking powder; fold in the mixture very lightly.

Pour into greased 2 .9 inches round tin and bake for 30 minutes in a pre heated oven for 30

minutes.

Cut the cake in layers soak with sugar syrup spread with whipped cream crumble and

strawberries, again repeat layers till all have been used cover top and sides of cake with creamand crumble decorate with piped cream and strawberries

SHAHI DAAL

INGREDIENTS:

channa daal 250 gms

water 4 cups

salt 1 tso

haldi 1/2 tsp

1 tsp red chilli

2 tbsp oil

Boil channa daal with all the above ingerdients , till it is done ,so that it is tender but whole not

mashed up.

BAGHAR INGREDIENTS:

1/2 cup ghee or oil watever u prefer 1 onion , 1 tomato finely chopped ,1 tsp cumin , 2 green

chillies sliced length wise, amchur powder 1/s tsp ,red chilli powder 1/2 tsp , corainder powder

1/2 tsp , garam masala 1/2 tsp.

Heat oil add ingredients of baghar , cook and pour on top of daal.

Pepper steak:

Ingredients:

Beef Under cut 2 piece of 8 ounce each

Black pepper ½ tsp

Salt ½ tsp

Mustard ½ tsp

Worcestershire sauce 2 tbspGarlic paste 1 tsp

Oil 2 tbsp

Mushroom 4 (sliced)

Ingredients for brown sauce:

Oil 1 tbsp

Butter 2 tbsp



Onion 2 tbsp (chopped)

Flour 1 tbsp

Salt ½ tsp

White pepper ½ tsp

Stock 1 cup

Burnt sugar 1 tbsp

Method for brown sauce:

1. Heat oil and butter and fry the onions till they turn golden.Then add flour, salt white pepper,

stock , burnt sugar and cook till the mixture thickens .

Method for steak:

2. Marinate the undercut beef with salt, pepper mustard, garlic for 30 minutes

3. Now heat oil and fry steaks on a medium flame. On both sides sprinkle Worcestershire sauce

and continue to fry. Add in the brown sauce and cook for 5 minutes.

4. Serve on a sizzler with boiled vegetables onion rings and French fries

Bihari Chargha:

Ingredients:

Chicken 1 (whole)

Chili powder ½ tsp

Ginger garlic paste 1-1/2 tsp

Curry powder 1-1/2 tsp

Black pepper 1 tsp

Salt 1 tsp

Orange color pinch

Vinegar 1/3 cup

Yogurt ¾ cup

Method:

1. Make small cuts on the chicken.In a bowl add the chicken salt and vinegar. Leave aside and

marinate for one hour.

2. Remove the water from the chicken.Now add ginger garlic paste,chili powder,curry

powder,salt, black pepper,yougurt and orange colour. Marinate for an hour.

3. Take a large pan and cook the chicken till all the water dries and the chicken becomes

tender

4. Deep fry and sprinkle with chaat masala and lemon juice



Paper Chicken

Chicken breast 4

Corn flour 1 tsp

Salt ½ tspChinese salt ½ tsp

Soya sauce 1 tbsp

Chili sauce 1 tsp

Butter paper 6 by 6 square

Oil for frying

Method:

1. Marinate chicken with all above

2. Make envelopes with butter paper

3. Add 2 or 3 pieces of chicken in each envelope

4. Seal it with beaten egg5. Deep fry for 5 to 7 minutes

Devilled Sandwiches

2 hot dog buns

2 chicken breasts (boiled and shredded)

1 capsicum (cubed)

1 tin of sweet corn

White sauce

Grated cheddar cheeseKetchup

For white sauce:

Melt 2 tbsp butter in a pan. When it melts, add 2 tbsp plain flour in it. Mix it well. Then add half

tsp salt, half tsp pepper, half tsp mustard powder and half of a chicken stick cube or half cup of

chicken stock. Also add half cup of milk. Continuously stir it.

Note: When you boil and shred the chicken breasts, mis green masala (2 small chopped green

chillies and some corriander) in it.

Method:

When you have prepared the white sauce, add the shredded chicken in it. Mix one cubed

capsicum, and a tin of sweet corn. Mix it well. Cut the hot dog buns into 2. Apply this chicken

mixture on the hot dog slices. Add grated cheddar cheese to it. Then make designs on it with

ketchup or pour ketchup on it from the top. Put it in the oven for 5 minutes or until the cheese

melts!!!



Chinese bhel puri.

Ingredients

Noodles 3 cups boiled

Ginger 1 tbsp sliced

Salt 1 tsp

Red pepper 1 tsp crushedSugar 1 tbsp

Soya sauce 1 tbsp

Chili garlic sauce 1 tbsp

Vinegar 1 tbsp

Green chilies 2 chopped

Ketchup 2 tbsp

Chili oil 4 tbsp

Cabbage 5 tbsp sliced

Capsicum 4 tbsp chopped

Tomatoes 4 tbsp choppedCarrot 4tbsp sliced

Bean sprouts 4 tbsp

papri 1 cup crushed

method

1. Heat chilli oil in a wok add all the ingredients and seasonings. Cook for 5 minutes.

2. Mix in the boiled noodles mix gently served hot with crushed papri on top.

Chicken Hawaiian sandwiches:

Ingredients:

Mini burger buns 4

Egg (boiled) 4 (slices)

Pineapple 4 (slices)

Roasted chicken 2 cups (shredded)

Cabbage 1 cup

Mayonnaise 2 tbsp

Salt ¼ tsp

Black pepper ¼ tsp

Sugar 1 tsp

Olives for garnish

Cherry for garnish

Method:

1. Cut buns in half ,toast and butter them. Put a slice of pineapple and top with sliced eggs and

then roasted chicken.

2. Mix together cabbage, mayonnaise, salt, pepper and sugar and put this mixture on top of the



chicken Cover with toasted half bun press firmly. Garnish with pineapple cherry and olives on a

tooth pick

COFFEE MOUSSE WITH PRALINE

Eggs 2, separated

Gelatin powder 1 ½ tsp, dissolved in ¼ cup water

Coffee 1 tsp, dissolved in 2 tbsp water

Castor sugar 6 tbsp

Fresh cream 200gms, whipped

PRALINE

Ingredients:

Sugar 8 tbsp

Walnuts ¼ cup

Method for mousse

1. Dissolve gelatin & blend with coffee.

2. Beat Yolks & sugar till thick & creamy.

3. Add in gelatin & coffee mixture.

4. Beat egg white stiff.5. Beat cream thick.

6. Fold cream in coffee mixture.

7. Lastly fold in the whites, fold well, pour in a mould & chill till firm.

8. Remove decorate with swirls of fresh cream & cover with praline.

Method for praline

1. Cook sugar string on low flame, till light golden.

2. Add in walnuts mix well.

3. Remove on a greased tray & allow to harden.

4. Remove & crush finely.

Chicken Shashlik :

Ingredients:


Ginger garlic paste 1 tsp



Chili powder ½ tsp

Salt ½ tsp

Black pepper powder ½ tsp

Ketchup 2 tbsp

Worcestershire sauce 2 tbsp

Oil ` 1 tbspOnion 2

Capsicum 2

Tomato 2

Ingredients for Barbeque sauce:

Tomato paste 4 tbsp

Ketchup 4 tbsp

Vinegar 4 tbsp

Garlic paste 1 tsp

Salt 1 tspSugar 1 tsp

Chili powder ½ tsp

Oil 2 tbsp

Method for Barbeque sauce:

Mix all together

Method for chicken shashlik:

1. Cut vegetables and chicken into square cubes.

2. Marinate chicken with all above ingredients

3. Put chicken on skewers alternating with vegetables4. Heat 1 tbsp oil in frying pan

5. Fry skewers on low flame for 8 to 10 minutes

Serve shashlik on bed of rice topped with prepared Barbeque sauce .

Qeema Masala Handi:

Ingredients:

Mince Meat ½ kg

Ginger Garlic Paste 1 tbsp

Butter 2 tbsp

Turmeric Powder ½ tsp

Cumin Powder 1 tsp

Coriander Powder 1 tsp

Chili Powder 1 ½ tsp

Black Pepper (Crushed) 1 tsp

Tomatoes (Chopped) 3



Coriander Leaves (Chopped) 2 tbsp

Green Chili (Chopped) 4

Ginger (Sliced) 2 tbsp

Oil ½ Cup

Method1. Heat ½ cup oil in a handi. Add ginger garlic paste and fry for 2 minutes. Add chopped

tomatoes, green chilies , sliced ginger, salt, turmeric, all spices powder, chili powder, cumin

powder , coriander powder and crushed black pepper, fry well.Then add mince and fry for 10

minutes.

2. Cover and cook for another 15 minutes lastly add butter garnish with coriander leaves.

Box Patties:

Ingredients:

Potatoes 2 (boiled & mashed)

Cottage cheese ½ cup (grated)

Salt ½ tsp

Black pepper ½ tsp

Onion 2 tbsp (chopped)

Green chilies 4 (chopped)

Coriander leaves 2 tbsp (chopped)

Lemon juice 2 tbsp

Samosa patti 2 dozen

Method:

1) In a bowl mix the cottage cheese, salt, black pepper, onion ,green chillies, coriander leaves

and lemon juice together in the mashed potatoes.

2) Fill in the samosa patti with this mixture and deep fry.

Foil chicken:

Ingredients:

Chicken 1 (whole)

Oil ¼ cup

Coriandert powder 1 tspChili powder 1 tsp

Salt 1 tsp

Turmeric ¼ tsp

Cumin powder 1 tsp

All spice powder 1 tsp




Curd ½ cup

Ketchup ½ cup

Boiled macroni ½ cup

Carrot 1 (chopped and boiled)

Potato 1 (chopped and boiled)

Peas ½ cup boiledEggs 2 boiled

Coriander leaves chopped 2 tbsp

Green chilies 2

Method:

1. Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and

fry well.

2. Add chicken fry then add curd, ketchup cook til l chicken tender and thick gravy made

3. On a large piece of foil add chicken with gravy, add the boiled vegetables, boiled macaroni,

cover and bake for 15 minutes on 180 degrees4. Serve garnished with chopped coriander and green chilies.

Gajrella

Carrots, grated n steamed in its own water 2c

Milk 4 ½ c

Rice, soaked for 2 -3 hours n spread out n dry on a clean cloth n grind ½ c

Sugar ¾ c to taste

Illachi powder 1tsp

Saffron , optional ¼ tsp

Pistachio, blanched n chopped 1 tbsp

Almonds , blanched n chopped 1tbsp

Method:

1. Steam the carrots in its own water as it prevents the milk from cuddling.

2. Boil milk, when it boils add rice n cook for 5-7 mins.

3. Now add the carrots to the milk.

4. Check out carrots n rice when tender add sugar.

5. Stirring continuously.

6. When done remove from flame n add saffron n illachi pd n dish out.

7. Decorate with pasticcio n almonds n chandi warq.



cheese cake

Crust:

2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in

a food processor until they are crumbs)

1/4 cup granulated white sugar

1/2 cup unsalted butter, melted

Filling:

32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream

cheese)

1 cup granulated white sugar

3 tablespoons maida

5 eggs, room temperature

1/3 cup heavy whipping cream

1 tablespoon lemon zest(optional)

1 teaspoon pure vanilla extract

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do

not overbeat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is

firm but the middle may still look a little wet.

preperation for crust:

greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar,

and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the

springform pan. refrigerate while you make the filling.

preperation of filling:

preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven

In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed

until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds)

after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well

unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan

on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C)and continue to bake for about another 1 hour or until firm and only the center of the

cheesecake looks done. Remove from oven and place on a wire rack.



Chicken sizzler

Chicken ½ kg cut into strips

Marination: Vinegar 2tbsp

Mustard paste 1 tsp

Ketchup 2 tbsp

Worcester sauce 1 tbsp

Salt ½ tsp


Oil 1 tbsp

For sauce:

Flour 1 ½ tspGarlic 1 tsp crushed

Chilly powder ½ tsp

Tomatos puree 2 tbsp

Oil 2 tbsp

Water 1 ½ cup

Onion 1

Capsicum 1

Tomato 1

Method:

1. Marinate chicken with all the ingredients for 15 minutes.

2. Heat oil, fry crushed garlic till golden.

3. Add chicken fry for 5 minutes.

4. Add flour mix with ½ cup water & tomato puree.

5. Add all the chili powder in cook till thick.

6. All vegetables cut in cubes

7. Lastly add vegetables cook for 2 minutes and remove.

8. Serve on a sizzler.

Spicy Honey Wing

Ingredients:



Chicken wings ½ kg cut into 2 pieces

Salt ½ tsp


Batter:

Flour ½ cup

Egg 1

Corn flour 1 tbsp

Baking powder ½ tsp heaped


Salt ½ tsp

Oil 1 tbspWater as required

Method:

1. In a bowl add ½ cup flour, 1 egg, 1tbsp cornflour,1/2 tsp baking powder ,1/2tsp black

pepper , 1/2tsp salt heaped,1/2tsp black pepper powder, 1tbsp oil and water. Beat all the

ingredients to make medium batter.

2. Marinate the chicken wings with the batter.

3. Roll the wings in dry flour & deep fry for 15 minutes till golden.

For honey sauce:

Garlic 1 tbsp (chopped)

Chili sauce 3 tbsp

Worcestershire sauce 2 tbsp

Honey 2 tbsp

Ketchup ¼ cup

Oil ¼ cup

Method:

1. Heat oil in a pan add chopped garlic and fry till golden.

2. Now add honey, chili sauce, Worcestershire sauce and ketchup.

3. When the mixture starts to boil, add wings & toss well to coat.

4. Garnish with chopped spring onion leaves.

5. Serve hot.



Fish Kababs

Ingredients:

Fish boneless ½ kg

All spice powder 1 tspWhole cumin 1 tsp

Chili powder 1 tsp

Turmeric ¼ tsp

Salt 1 tsp

Ginger garlic paste 1 tsp

Gram flour (roasted) 1 tbsp

Coriander leaves (chopped) as required

Green chilies chopped as required

Brown onion 2 tbsp

Egg white 1

Method:

1. Boil and mash fish

2. Mix all above in fish

3. Make into kababs and pan fry

Chicken Pulao

Ingredients

Chicken cut into 8 pieces.

5 cloves

1 teaspoon black pepper

1 cinnamon stick 1

Coriander seeds 1 teaspoon.

- large cardamom 4-5

Caraway seeds 1 teaspoon.

Salt 2 teaspoon.

- small onion cut into pieces



- water 4 cups.

- ginger 2 inch cut into pieces

- Pakistani basmati rice 450gm

-

Masala

1/2 cup ghee or cooking oil

1 large onion skinned and finely chopped.

1 inch piece fresh ginger, peeled and finely chopped.

- garlic clove, skinned and chopped

Method

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the

aroma is unbeatable, but use whatever white rice is available.

Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a

large heavy based sauce pan.

Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently

for 10 minutes until the meat is tender.

Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runsclear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.

Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from

it.

MASALA

Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.

Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over

medium heat for 5 to ten minutes until the meat turns a rich golden color.

While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to

make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.

Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover

with a tight fitting lid, reduce the heat and allow to cook for another 7 10 minutes until rice is tender.

Fluff up the rice with a fork, then transfer it into to a heated serving dish.



Serve with Raita.

Bhuna Chicken

Ingredients

1 whole chicken, skinned

2 medium onions, skinned, and chopped

2 teaspoon. freshly ground garlic

2 teaspoon. salt

12 level teaspoon. chili powder

- 11/2 teaspoon. ground coriander

1/2 level teaspoon. ground turmeric

1 \2 cup water

2-3 tomatoes, chopped1 teaspoon. ground ginger

1 \2 cup oil

- 11 \2 teaspoon. garam masala

2 tablespoon. coriander leaves, chopped

2-3 green chilies, sliced

Method

1. Wash and cut chicken into 810 pieces. In a heavy skillet, put chicken, onions, garlic, salt, chili

powder, ground coriander, turmeric and water. Cook over medium heat until meat is half

cooked, about 10-15 minutes.

2. Add tomatoes and ginger, stirring constantly cook for 5 minutes, or until tomatoes are

reduced to purée.3. Add oil and cook for 5 -8 minutes, keep stirring all the time. You may have to add little water

to prevent gravy from sticking to the bottom of the pan.

4. Bhuna chicken is ready when oil begins to separate from gravy. Add 1\2 cup water, if you

need thin gravy.

5. Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish

Shabdeg

Ingredients

500g boned lamb

2 medium onions, skinned, and chopped

2 teaspoon. freshly ground garlic

12 level teaspoon. chili powder

2 teaspoon. salt

- 11/2 teaspoon. ground coriander





1/4-c Heavy cream

1/4-c Golden raisins

1/2 teaspoon. Cardamom powder

Method

1. Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most

of the water. Blend nuts in blender until they form a somewhat smooth paste that retains sometexture. Heat oil in a saucepan or wok and saute the onions until golden brown. ³Splutter fry´ 1/2

teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish.

Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan.

Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes.

2. Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and

cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want

a smooth, slightly thick sauce. Raise heat and ³fimmer´ dish until the oil floats on top. Add

raisins. Garnish with remaining garam masala and cardamom powder.

Kashmiri Dum Aloo

Ingredients

-500gms.. Aloo (potatoes), small

-Sarson (mustard) oil for frying

-1½ cup.. Dahi (yogurt)

-½ tbsp.. Besan (gramflour)

-1 ½ tsp.. Chilli Powder

-4.. Chhoti Elaichi (green cardamom)

-½ tsp.. Soonth (dry ginger powder)

-¾ tsp.. Saunf (fennel seed) powder

-5.. Laung (cloves)

-2.. Daalchini (cinnamon sticks)



1. Grind together, the bari elaichi, laung and daalchini. Put aside until further use.

2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden

toothpick.

3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in colour.

Drain excess oil and keep aside.

4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.

5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute.

Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously.

6. Return to flame and bring to a boil, again stirring continuously.

7. Add potatoes alongwith soonth, saunf and ground masala.

8. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled

rice

Kunna

Ingredients

- 1.5 kg. mutton shank with bone, cut into 6-8 large pieces

- 2 cups ghee or oil

- 3 tbsp. garlic paste

- 3 tbsp. ginger paste

- 4 tsp. red chilies

- salt according to taste

- 4 tbsp. yogurt

- 2 tbsp. white cumin

- 2 tbsp. Saunf (aniseed)

- 2 tbsp. black pepper



- 2 tbsp. sonth (dry ginger)

- 2tbsp. black cardamom

- 1 tbsp. cloves

- 1 tsp. nutmeg (jaifel)

- 1 tbsp. mace ( javetri)

- 1 onion, thinly sliced

- 6 tbsp. flour

1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring

frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until

all the moisture has evaporated.

2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked.

(Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's

instructions).

3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a

food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.

Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is

tender.

4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise

meat will break into small pieces).

5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden

color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully.

6.Garnish with green chilies, ginger (chopped) and lemon slices.

7.Serve with Nan.

.

Documents

Chicken and Mushroom Lasagna