Lasagna Bolognese

Lasagna Bolognese

Ingredients for Bolognese sauce

• Mince ½ kg
• Oil ¼ cup
• Onion chopped 4 tbsp
• Carrots 1 finely chopped
• Black pepper crushed 1 tsp
• Tomato paste 4 tbsp
• Salt 1 tsp
• Oregano leaves 1 tsp
• Mushrooms chopped 4
• Ginger garlic 1 tsp

Ingredients for cheese sauce

• Butter 2 ounce
• Flour 2 ounce
• Salt, pepper, mustard ½ tsp each
• Milk 1 cup
• Stock 1 cup
• Cheddar cheese ½ cup
• Lasagna sheets boiled 8

Method for Bolognese sauce

• Heat oil add onion fry for few minutes, add ginger garlic paste and chopped carrots with mince, cook for 5 minutes, add salt and crushed pepper, tomato puree and 1 cup of water, cover and cook till mince tender, boil lasagna sheets, keep aside. Line the base of an oven proof dish with 4 lasagna sheets, top with Bolognese sauce, repeat layer ending with lasagna sheets, pour the cheese sauce over, sprinkle with grated cheese, bake for 15 minutes till cheese melts, serve immediately.

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Punjabi piyala malai kulfi

Punjabi piyala malai kulfi

Ingredients for kulfi

• Milk 1 kg
• Bread sliced 2
• Sugar 1 cup
• Khoya ½ cup
• Pistachio sliced 1 tbsp
• Pistachio essence ¼ tsp

Method for kulfi

• Cook milk till reduced to quarter, add sugar, cook for 10 minutes till sugar water dries, add bread slices and cook, when thick add Khoya and essence, remove, cool and blend, add sliced pistachio, fill in kulfi mould and freeze.

Ingredients for falooda

• Corn flour 1 cup heaped
• Water 2 cups
• Kewra 1 tsp

Method

• Mix all together in a pan, cook stirring till it leaves the pan, put in falooda machine, take out ice chilled water.

To serve

• In a piyala add crushed ice, falooda, prepared malai, kulfi cut in slices drizzle with lal sharbat, tukh malinga, and pistachio sliced.

Ingredients for malai

• Milk ½ kg
• Condensed milk 4 tbsp heaped
• Khoya 2 tbsp

Method

• Cook altogether till thick, remove, cool and use

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Karhai zafrani murgh

Karhai zafrani murgh

Ingredients

• Chicken boneless ½ kg cubes
• Butter 2 tbsp
• Oil ¼ cup
• Onion 1 chopped
• Black pepper crushed ½ tsp
• Chili powder 1 ½ tsp
• All spice powder ½ tsp
• Ginger garlic paste 1 ½ tsp
• Yogurt ¾ cup
• Almonds blanched and grinded 2 tbsp
• Lemon juice 1 tbsp
• Salt ½ tsp
• Saffron ½ tsp
• Cream 4 tbsp
• Coriander leaves 2 tbsp

Method

• Heat butter and oil fry onion till light golden add ginger garlic paste and the chicken cubes, cook for 5 min then add in salt, chili powder, black pepper crushed and ground almonds with yogurt, cover and cook till chicken tender. Lastly add in lemon juice, cream and saffron cook on low flame till oil comes on top. Serve with nan.

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Jalapeño burger

Jalapeño burger

Ingredients for beef patty

• Mince beef 250 gm
• Ginger garlic paste 1 tsp heaped
• Salt 1 tsp
• Black pepper 1 tsp
• Paprika powder ½ tsp
• Mustard powder ½ tsp
• Oregano grinded ¼ tsp
• Thyme grinded ¼ tsp
• Egg half to 1 beaten
• Fresh bread crumbs 1 cup
• Cream 2 tbsp
• Iceberg salad as required
• Cheese slices 2
• Tomatoes slices 2
• Onion rings 2
• Burger buns 2
• Jalapeño chilies slice 4
• Thousand Island dressing 4 tbsp

Method

• Marinate beef with ginger garlic paste, salt, black pepper, paprika, mustard powder, oregano, thyme, egg, bread crumbs and cream, mix well, make into patty, grill in 2 tbsp oil, heat burger buns, spread with butter, salad leaves, tomato, onion rings, patty, cheese slice, jalapeño sliced, topped with thousand island dressing, serve with loads of fries.

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Memoni Keri ka Achar

Memoni Keri ka Achar

Ingredients

• Keri 1 kg round and hard
• Garlic 100 gm peeled and washed with vinegar
• Guar ki phalli 100 gm cut into 2 pieces and washed with vinegar
• Green chilies 30 washed in vinegar
• Crushed red chili 100 gm
• Chili powder 1 tbsp
• Crushed coriander 100 gm
• Oil 1 kg
• Onion seeds 1 tbsp
• Fenugreek seeds 1 tsp
• Turmeric 1 tbsp
• Achaar ki rai 4 tbsp

Method

• Wash keri very well with white vinegar, no water at all should be use also wash all the vegetables with white vinegar, then dry keri and all the other vegetables very well in a clean towel and keep aside in dry clean bowl mix all the dry masala in a bowl with ¼ cup vinegar and mix it with keri mix well put ½ oil in a clean jar put the keri with masala, now add the garlic, green chilies and guar top with remaining oil mix all well with wooden spoon, do not fill till top of the jar as it will rise next day, stir with a wooden spoon daily for 10 days, use after 15 days

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Nauratan Chutney

Nauratan Chutney

Ingredients

• Sugar 1 kg
• Water 3 cups
• Keri peeled and grated 1 kg soaked in water (drain water)
• Dried dates 15 thinly sliced soaked overnight
• Raisons 3 tbsp soaked in water
• Almonds 3 tbsp blanched and sliced
• Char maghaz 1 tbsp
• Onion seeds 1 tbsp
• Crushed red pepper 1 tbsp
• Salt 1 tsp

Method

• Cook sugar syrup by cooking together water and sugar for 10 minutes add grated Keri, dried dates sliced, ginger sliced, char maghaz, raisons, almonds, crushed red pepper, onion seeds and salt, cook till chutney thick, remove cool and fill in sterilized bottles.

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Sweet and Sour Keri Chutney

Sweet and Sour Keri Chutney

Ingredients

• Keri ½ kg peeled and cut into small cubes
• Sugar 1 cup heaped
• Ginger 2 inch julienne
• Orange color pinch
• Salt ½ tsp heaped
• Crushed red pepper 1 tsp heaped
• Citric acid ½ tsp

Method

• Peel and cut Keri into cubes, boil in 1 cup water for 5 minutes, add sugar mix with citric acid, ginger julienne, salt, crushed red pepper, color, cook till thick syrup formed, lastly add 4 to 6 button red chili and remove. Cool and fill in sterilized jars.

(Total cooking time of chutney 15 to 20 minutes)

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Doodh Dulari

Doodh Dulari

Ingredients

• Milk 2 liter
• Condensed milk half cup
• Corn flour 1 tbsp
• Colored vermicelli ½ cup
• Strawberry jelly 1 packet
• Green jelly 1 packet
• Rubri 250 gm
• Cream 200 gm
• Mix fruit cocktail 1 large tin
• Small cham cham 250gm

Method

• Cook 2 liter milk for 20 minutes till thick add ½ cup colored vermicelli dissolved 1 tbsp corn flour with ¼ cup cold milk, add to the milk in the pan, cook till thick, remove, cool completely add half cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm cut in cubes and add to the cooled milk with 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.

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Keri ki Chutney

Keri ki Chutney

Ingredients

• Keri peeled and sliced 1 kg
• Sugar 750 gm
• Crushed red pepper 3 tsp
• Yellow color pinch
• Lemon juice 4 tbsp
• Cinnamon 2 inch stick
• Salt 1 ½ tsp leveled
• Char maghaz 1 tsp
  

Method

• Peel and sliced Keri, soak in water for 30 minutes, drain water and add sugar to the Keri with yellow color, cinnamon, salt, crushed red pepper and 2 cups water, cook when Keri nearly tender and syrup thick, add lemon juice, button red chili, char magaz, remove from fire, when slightly cool, fill in sterilized jars

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Fried chicken sandwich

Fried chicken sandwich

 

Ingredients

• Chicken breast 2 boneless cut into square pieces
• Salt ½ tsp
• Black pepper ½ tsp
• Mustard paste ½ tsp

Ingredients for batter

• Flour 2 tbsp heaped
• Corn flour 1 tbsp heaped
• Egg 1
• Baking powder ½ tsp
• Salt ¼ tsp
• Black pepper ¼ tsp
• Water to make batter as required
• Burger buns 2
• Iceberg lettuce finely sliced ½ cup
• Cabbage ½ cup
• Mayonnaise 2 tbsp

Method

• Marinate chicken breast with salt, pepper, mustard for 15 minutes, dip in prepared batter, deep fry for 7 to 8 minutes till light golden, remove, cut bun in half and spread with butter and mayonnaise, top with fried chicken fillet then salad mixed with mayonnaise, mustard and ketchup, top with buns, serve with fries.

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Mughlai Roast

Mughlai Roast

Ingredients

• Chicken 1 kg whole
• Ginger garlic 2 tsp
• Chili powder 2 tsp
• Coriander powder 1 ½ tsp
• Turmeric ¼ tsp
• Cashew nuts 8 grinded
• Desiccated coconut 1 tbsp grinded
• Brown onion 2 tbsp grinded
• Yogurt 1 cup
• Saffron ½ tsp mixed with 1 tbsp Kewra
• Salt 1 tsp heaped
• Allspice ½ tsp
• Oil ¼ cup
• Fries 1 cup for serving
• Boiled eggs 2 for serving

Method

• Marinate chicken with all above for 30 minutes except saffron and Kewra, heat oil add marinated chicken, cook on medium flame till chicken tender and thick gravy left, lastly add saffron and Kewra, serve with fries and boiled eggs.

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Black Pepper Mutton

Black Pepper Mutton

Ingredients

• Mutton ½ kg
• Black pepper 2 tsp
• Coconut milk powder 1 tsp
• Ginger garlic 2 tsp heaped
• Salt 1 ½ tsp
• Coriander leaves ½ bunch grinded
• Green chilies 4 grinded
• Oil ¼ cup
• Ghee ¼ cup
• Raw papaya 1 tsp heaped

Method

• Mix all the ingredients with grinded green chatni and marinate mutton in this for 30 minutes, in a pan heat oil and ghee, put marinated mutton with 1 cup water, cover and cook till done, fry well till oil comes on top.

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Dum Pukht Pulao

Dum Pukht Pulao

Ingredients

• Chicken 1 kg 16 pieces
• Rice ½ kg soak for 30 minutes
• Onion 1 chopped + 1 sliced
• Ginger garlic 1 tbsp heaped
• Allspice 1 + 1 tsp heaped
• Cumin seeds 1 tsp heaped
• Salt 2 tsp + 1 tsp
• Red chili whole 10
• Oil ¾ cup

Method

• Boil chicken in 3 cups of water with 1 onion, ginger garlic paste, 1 tsp salt, red chili whole add 1 tsp of allspice, cook until chicken tender and little stock left, remove chicken, strain stock.

Method for rice

• Heat oil fry onion add cumin seeds, fry till light golden, add 1 tsp ginger garlic and boiled chicken, add stock and 2 cups water boil, add rice with 2 tsp salt, 1 tsp allspice, cover and cook till rice done.

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Daal Gosht

Daal Gosht

Ingredients

• Mutton ½ kg
• Moong ki daal ¼ cup
• Masoor ki daal ¼ cup
• Chany ki daal ¼ cup
• Tuar ki daal ¼ cup
• Ginger garlic paste 2 tbsp
• Tomatoes finely chopperize 3
• Chili powder 3 tsp
• White cumin roasted and crushed 2 tsp
• Brown onion ½ cup
• Tamarind pulp ½ cup
• Salt 1 ½ tsp
• Oil ½ cup
• Green chilies 6 whole

Method

• Heat oil add ginger garlic, brown onion and mutton, fry for 5 minutes, add chopped tomatoes with all the seasonings, fry well, add in 2 cups water, cover and cook until mutton tender, boil all the daals together with half tsp turmeric till tender, cool and blend, add to the cooked mutton, also add in tamarind pulp, green chilies and leave it on dum for 10 minutes.

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Shahi Tukray

Shahi Tukray

Ingredients

• Bread 8 slices cut in half and fry till golden
• Saffron ½ tsp
• Kewra water 1 tsp
• Almonds and pistachio 2 tbsp each
• Milk 2 cup
• Sugar 1 ¼ cup
• Water 1 ¼ cup
• Yellow color pinch
• Malai 1 cup

Method

• Cook sugar and water for 5 minutes till sugar melts, add yellow color, arrange fried bread slices in pyrex dish, spread with syrup, top with milk, then Malai, saffron and Kewra mixture, cook in a preheated oven for 20 minutes in 180 degree, serve garnish with almonds and pistachio, serve warm or cold.

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Meat Balls Shashlik

Meat Balls Shashlik

Ingredients for meat balls

• Mince 250 gm
• Salt, pepper, ginger garlic all ½ tsp each
• Half beaten egg
• Corn flour 1 tbsp
• Bread 1 slice soaked in water ¼ cup
• Onion 1 cut into square cubes
• Capsicum 1 cut into square cubes

Method for meat balls

• Mix all together in mince, chopperize well, make into round balls, put on wooden skewers, alternating with vegetables, pan fry, brushing with ¼ cup ketchup.

Ingredients for shashlik sauce

• Tomato puree ½ cup
• Oil ¼ cup
• Water ½ cup
• Sugar 1 tbsp
• Chili powder 1 tsp
• Salt ½ tsp
• Garlic paste ½ tsp
• Vinegar 2 tbsp

Method for sauce

• Heat oil, fry garlic, add all the rest, cook till thick. Pour over shashlik and serve.

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Strawberry Fool

Strawberry Fool

Ingredients

• Strawberry purees 2 cups
• Digestive biscuits crushed 6
• Whipped cream 200 gm
• Condensed milk ½ cup

Method

• In a bowl mix together condensed milk, strawberry puree, fold in whipped cream and crushed biscuits gently, pour into stem glasses and refrigerate until chill, serve garnished with swirls of cream and strawberries.

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Chicken Corn Pulao

Chicken Corn Pulao

Ingredients

• Chicken 1 kg 16 pieces
• Yogurt 1 cup heaped
• Cumin crushed 1 ½ tsp
• Brown onion grinded 3 tbsp
• Salt 1 ½ tsp
• Allspice ½ tsp
• Sweet corn 1 tin
• Chili powder 1 ½ tsp
• Ginger garlic 1 tbsp
• Oil ½ cup
• Rice 750 gm soaked for 30 minutes

Method

• Marinate chicken with all the given ingredients except oil, corn and rice, heat oil add whole spices with marinated chicken, cover and cook for 20 minutes till oil comes on top. Add in soaked rice with 3 cups water, cover and cook on high for 5 to7 minutes, then lower flame, cook for 10 minutes, add in sweet corn, mix gently, leave it on dum for 10 minutes, serve hot with raita.

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Desi Style Honey Chicken

Desi Style Honey Chicken

Ingredients

• Chicken 1 kg 16 pieces
• Tandoori masala 2 tbsp heaped
• Chili powder 1 ½ tsp
• Turmeric ¼ tsp
• Kasori methi 1 tsp
• Honey 1 tbsp
• Ginger garlic 1 tsp heaped
• Ketchup ¼ cup
• Oil ¼ cup
• Salt ¾ tsp

Method

• Marinate chicken with all the given ingredients for 30 minutes, heat oil, and cook chicken covered for 30 minutes on low flame till done, serve with paratha.

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Chocolate Fudge Squares

Chocolate Fudge Squares

Ingredients

• Butter 5 ounces
• Dark chocolate 200 gm
• Caster sugar 2/3 cup
• Self raising flour 2/3 cup
• Eggs 4 slightly beaten

Method

• Grease a rectangular pan, line with paper and grease paper, melt chocolate and butter over hot water, remove and cool, combine all the ingredients on bowl, beat on low speed, until ingredients are combined. Increase speed to medium, beat for 3 minutes, until mixture is smooth, pour mixture into prepared pan, bake for 30 minutes, cool, cut in squares, serve dusted with icing sugar.

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Special chewra

Special chewra

Ingredients

• Rice puffs 2 cups
• Dried coconut thinly sliced 3 tbsp
• Roasted gram 3 tbsp
• Cashew nuts 15 to 20
• Peanuts 3 to 4 tbsp
• Potatoes straws 1 cup
• Tiny chips 1 cup
• Curry leaves few
• Dry red chilies 8
• Salt 1 tsp
• Chili powder 1 tsp heaped
• Turmeric ½ tsp
• Sugar 2 tbsp
• Oil for deep frying

Method

• Heat oil put a strainer and fry rice puffs gradually take out on a kitchen napkin fry all the rest each separately in the strainer in the same way, mix all together with the seasoning well, cool and fill in an air tight box will keep fresh and crisp for months.

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