Dum kay chops

Dum kay chops

Ingredients

• Mutton chops ½ kg flatten
• Salt 1 tsp
• Crushed black pepper 1 tsp
• Meat tenderizer 1 tsp
• Ginger garlic 1 tbsp
• Soya sauce 1 tbsp
• Lemon juice 2 tbsp
• Oil ¼ cup
• Fries to serve

Method

• Marinate your chops with all above, spread chops in a single layer, cook on very low flame on dum. If required you can add little water. Serve with fries.

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Mango pudding

Mango pudding

Ingredients

• Cream whipped 400 gm
• Caster sugar ½ cup
• Curd cheese 1 cup
• Mango puree 2 cups
• Mango cubes 1 cup
• Mango jelly 1 packet

Method

• Beat cream with sugar until thick, add curd cheese, mango puree, mango jelly crystals and beat, remove in a serving bowl, garnish with whipped cream, mango cubes and mint leaves.

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Chicken Chowmien Pakora

Chicken Chowmien Pakora 

 

Ingredients:

• Cabbage 1 cup
• Carrot 1 grated
• Capsicum 1 chopped
• Bake parlor noodles ½ packet
• Chicken boneless 250 gm finely chopped
• Flour ½ cup
• Corn flour ¼ cup
• Rice flour ¼ cup
• Egg 1
• Bake parlor spice mix

 Method

• Mix everything together in a bowl, and deep fry pakoras.

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Tawa chicken

Tawa chicken

Ingredients

• Boneless chicken ½ kg cubed flatten
• Water ¼ cup
• Green chilies 6 grinded
• Ginger garlic 1 tbsp heaped
• Tomatoes 2 sliced
• Ginger julienne 1 tbsp
• Salt 1 tsp
• Ghee ½ cup
• Yogurt ½ cup
• Kasori methi 1 tsp
• Green chilies julienne 3
• Black pepper crushed ½ tsp heaped
• Red pepper crushed ½ tsp

Method

• Heat tawa, put water, grinded green chilies, ginger garlic paste, tomatoes and chicken. Cover and cook on low flame for 10 minutes. Add salt, both the crushed pepper, ginger julienne, whipped curd, kasori methi, cook till thick gravy left and oil comes on top. Lastly add green chilies sliced.

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Anday ki karhai

Anday ki karhai

Ingredients

• Onion 1 large chopped
• Eggs 6 beaten
• Oil ½ cup
• Potatoes 2 peeled, cubed and boiled
• Ginger garlic 1 tbsp
• Tomatoes 4 chopperized
• Salt 1 tsp
• Chili powder 1 tsp heaped
• Allspice ½ tsp
• Coriander leaves 2 tbsp
• Green chilies 2 chopped
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Turmeric ¼ tsp
• Kasori methi 1 tsp heaped

Method

• Heat oil add chopped onion fry till soft and transparent add in chopperized tomatoes with ginger garlic paste, salt, turmeric, chili powder, coriander and cumin. Fry well and add 6 whole eggs, let them set and then mix the whites very gently, do not mash. Add boiled cubed potato, lastly add kasori methi, allspice, green chilies and coriander leaves. Leave it on dum for 10 minutes. Serve with nan.

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Blueberry swirl cheese cake

Blueberry swirl cheese cake

Ingredients for base

• Digestive biscuits crushed 2 cups
• Walnuts ½ cup crushed
• Butter melted 4 ounces
• Method for filling
• Cream cheese 200 gm
• Curd cheese 1 cup
• Gelatin 1 ½ tbsp
• Water ¼ cup
• Cream whipped 400 gm
• Icing sugar 4 ounces
• Blueberry essence ½ tsp
• Blueberry pie filling 1 can

Method for base

• Crush biscuit mix with walnuts and butter, spread in a 8 inch loose bottom pan, bake for 15 minute, remove and cool.

Method for filling

• In a bowl beat cream cheese, curd cheese, add in dissolved gelatin, fold in 1 packet of whipped cream with icing sugar, add in the blueberry pie filling tin. lightly swirls to give it a marble effect. Put over biscuit base, chill until set. Decorate with remaining whipped cream.

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Fried lemon chicken

Fried lemon chicken

Ingredients

• Boneless chicken breast 3 to 4
• Suree Hoisin sauce 3 tbsp
• Suree lime leaves sauce 4 tbsp
• Suree green garlic sauce 3 tbsp
• Black pepper 1 tsp
• Salt 1 tsp
• Egg 1
• Bread crumbs as required
• Flour 3 tbsp

Method

• Marinate chicken breast with Suree Hoisin sauce 3 tbsp, Suree lime leaves sauce 4 tbsp, Suree green garlic sauce 3 tbsp, Black pepper 1 tsp, Salt 1 tsp, Egg 1, Flour 3 tbsp leave it for 30 minutes, roll in bread crumbs, deep fry, serve with sure sweet chili sauce.

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Mocha cream cake

Mocha cream cake

Ingredients for cake

• Flour sieved 2 cups
• Caster sugar 1 cup
• Brown sugar 1 cup
• Coco powder 6 tbsp
• Baking soda 1 ½ tsp
• Baking powder 1 ½ tsp
• Salt ½ tsp
• Sour cream ½ cup
• Eggs 3
• Mayonnaise 1 cup
• Oil ¼ cup
• Hot water 1 cup mixed with 2 tsp coffee
• Vanilla essence 2 tsp
• Chocolate grated ½ cup

Method

• Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.

Ingredients for frosting

• Fresh cream whipped 400 gm
• Icing sugar 4 ounces
• Vanilla essence 1 tsp
• Coffee 1 tsp dissolved in 1 tbsp milk
• Coco powder 2 tsp

Method

• Beat all together well.

To assemble

• Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

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Deep fried chicken tikka

Deep fried chicken tikka

Ingredients

• Chicken 1 kg 4 pieces give cuts
• Ginger garlic 1 tbsp
• Lemon juice ¼ cups
• Salt 1 ½ tsp
• White cumin roasted and crushed 1 tsp heaped
• Chili powder 2 tsp heaped
• Zarda color pinch
• Egg 1
• Oil for deep frying
• Chat masala to sprinkle

Method

• Wash and dry chicken pieces well, give deep cuts, marinate with all above, and leave it for 2 hours, deep fry 2 pieces at a time, sprinkle with chat masala and serve.

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Apple cheddar pie

Apple cheddar pie

Ingredients

• Flour 2 ½ cup heaped
• Salt ½ tsp
• Shortening ½ cup
• Chilled Butter 2 ounce
• Cheddar cheese ½ cup
• Chilled water to knead dough

Ingredients for filling

• Apples 4 peeled, poured and cut into ¼ inch thick wedges.
• Pineapple syrup 1 cup
• Corn flour 4 tbsp
• Caster sugar ½ cup
• Lemon juice 2 tbsp
• Cinnamon powder ½ tsp
• Butter 2 tbsp
• Cheddar cheese 4 tbsp

Method for filling

• In a sauce pan heat pineapple syrup, stir in the corn flour and the cinnamon, string until thick, in a bowl mix apples, sugar, lemon juice and salt, mix in the prepared pineapple syrup, pour the filling in a deep greased casserole dish, top with butter and cheddar cheese, Prepared the dough. Mix together all the dry ingredients including cheese, start mixing in the butter and shortening until mixture resembles bread crumbs. Add in chilled water little at a time until dough is formed. Roll out the dough into the shape of dish and carefully place it on the top of apple filling, seal edges, brush with beaten egg, and bake in a preheated oven on 180 degree C for 30 minutes. Serve hot with vanilla ice cream.

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Achari Macaroni

Achari Macaroni

Ingredients:

• Chicken Boneless 300gm
• Onion Chopped 1 big
• Garlic Paste 1 tsp
• Ginger Paste 1 tsp
• Yogurt 1 ½ cup
• Cooking Oil 8 tbsp
• Green Chili (cut in ½ length) 4 pieces
• Salt 1 tbsp

Method:

• Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp oil to pasta, mix and set aside.In the pan, add in remaining oil, add onion, ginger and garlic and fry it for a minute. Add in chicken 1 cup water, bring t to boil and cook for 5 minutes.Add yogurt and green chili and cook on high heat for 5 minutes. Remove and serve with pasta.

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Peach upside down cup cakes

Peach upside down cup cakes

Ingredients for base

• Butter 2 ounces
• Brown sugar 4 tbsp
• Peach halves 6

Ingredients for cup cakes

• Butter 4 ounces
• Eggs 2
• Caster sugar 2/3 cup
• Peach essence ½ tsp
• Peach puree ½ cup
• Self raising flour 1 ½ cup
• Baking powder ¼ tsp
• Hung curd 2/3 cup
• Peach juice 2 tbsp

Method

• Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.

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Tiramisu cup cakes

Tiramisu cup cakes

Ingredients

• Butter softened 3 ounces
• Oil ¼ cup
• Caster sugar 1 cup
• Vanilla essence 1 tsp
• Coffee 2 tsp
• Eggs 3
• Flour 2 cups
• Milk 2/3 cup
• Thick curd 1/3 cup
• Vinegar 1 tsp
• Baking powder 2 tsp
• Baking soda ¼ tsp

Ingredients for frosting

• Cream cheese 4 ounces (cubes)
• Whipped cream 1 cup
• Butter 4 ounces
• Icing Sugar 1 cup
• Coffee 1 tsp
• Milk 1 tbsp
• Coco powder to dust

Method

• In bowl sieve together flour, baking powder, baking soda add in 1 cup sugar, mixes in butter, keep aside. In another bowl beat eggs, milk, yogurt, coffee, vanilla essence, vinegar and oil for 2 minutes. Pour this mixture in the dry ingredients, beat slightly, pour in muffin tray in cup cake liners, and bake at 180 degrees for 15 minutes. Remove, cool, pipe with frosting.

Method for frosting

• Beat cream cheese adding in butter and icing sugar, add dissolved coffee, fold in whipped cream, fill the cream in piping bag and pipe rossets on top, dust with coco powder and serve. Before frosting soak the cup cakes with coffee syrup.

Ingredients for soaking syrup

• Water 1 cup
• Sugar ½ cup
• Coffee 1 tsp

Method

• Cook till dissolve.

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Lucknowi chicken biryani

Lucknowi chicken biryani

 

Ingredients

• Chicken 1 kg 12 pieces
• Rice ½ kg
• Brown onion grinded 4 tbsp
• Yogurt 1 cup
• Salt 1 ½ tsp
• Ginger garlic 2 tbsp
• Allspice 1 tsp
• Chili powder 1 tsp heaped
• Pinch of turmeric
• Green chilies 6 grinded
• Cashew nuts 8 grinded
• Poppy seeds 1 tbsp grinded
• Coconut 1 tbsp grinded
• Roasted gram 1 tsp grinded
• Saffron ¼ tsp
• Kewra water 1 tsp

Method

• Marinate chicken meat with ginger garlic paste, salt and yogurt for 30 minutes, heat oil add grinded green chilies, grinded mixture of cashew nuts, poppy seeds, coconut and roasted gram, add marinated chicken with chili powder, turmeric, all spice, fry well, cover and leave it till chicken tender and thick gravy remains, boil rice half done with 2 tbsp salt and whole spices 1 tbsp, spread half cooked rice in a pan top with chicken mixture, remaining rice, sprinkle saffron and kewra on top, keep it on dum for 15 to 20 minutes.

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Chicken cheese handi

Chicken cheese handi

Ingredients

• Boneless chicken ½ kg
• Onion 1 large
• Turmeric ½ tsp
• Chili powder ½ tsp
• Water 2 cups
• Tomatoes 2
• Ghee 2 tbsp
• Yogurt 2 tbsp
• Oil ½ cup
• Crushed garlic 1 tbsp
• White cumin seeds 1 tsp
• Tomatoes 2 chopped
• Crushed red pepper 1 tsp heaped
• Roasted and crushed cumin 1 tsp
• Allspice 1 tsp
• Chili sauce 1 tbsp
• Soya sauce 1 tbsp
• Butter 2 tbsp
• Cream 2 tbsp
• Pinch of zarda color
• Grated cheddar cheese 3 tbsp
• Coriander leaves chopped 2 tbsp
• Green chilies 2 chopped

Method

• Boil together 1 large onion, turmeric, chili powder, 2 tomatoes, 2 tbsp ghee and 2 tbsp curd with 2 cups of water, cook for 15 minutes when onion tender, blend and keep aside. Heat oil in a handi, add crushed garlic and white cumin seeds, when light brown add blended onion mixture, add in above onion mixture with 2 extra chopped tomatoes and fry well. Add crushed pepper, crushed cumin, salt, fry well add boneless chicken ½ kg, cover and cook till chicken tender, lastly add allspice, chili sauce, soya sauce, butter, cream, yellow color, grated cheese, leave it on dum, lastly add chopped coriander and green chilies.

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Galawati pasanday

Galawati pasanday

Ingredients

• Beef pasanday ½ kg
• Ginger garlic 1 tbsp heaped
• Brown onion crushed 2 tbsp crushed
• Allspice 1 tsp leveled
• Crushed red pepper 1 tsp
• Chili powder 1 tsp
• Roasted gram grinded 2 tbsp
• White cumin roasted and crushed 2 tsp
• Coriander roasted and crushed 1 tbsp
• Salt 1 tsp heaped
• Yogurt ½ cup
• Raw papaya grinded 1 tbsp
• Onion rings for garnishing
• Oil ½ cup
• Coriander and mint leaves for garnishing

Method

• In a bowl mix yogurt with all the above ingredients Ginger garlic 1 tbsp heaped, Brown onion, crushed 2 tbsp crushed, Allspice 1 tsp leveled, Crushed red pepper 1 tsp, Chili powder 1 tsp,, Roasted gram grinded 2 tbsp, White cumin roasted and crushed 2 tsp, Coriander roasted and crushed 1 tbsp, Salt 1 tsp heaped, Yogurt ½ cup, Raw papaya grinded 1 tbsp and marinate your pasanda in this mixture for 2 hours. Heat oil add marinated pasandas, cook till done and thick masala left. Serve garnish with onion rings and greens.

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Jangli karahi

Jangli karahi

Ingredients

• Mutton chops ½ kg
• Batair 4
• Chicken ½ kg 8 pieces
• Boiled eggs 4
• Prawns 250 gm cleaned
• Oil ½ cup
• Onion chopped 1 ½ cup
• Ginger garlic paste 2 tbsp
• Chili powder 2 tsp
• Salt 1 ½ tsp
• Turmeric ½ tsp
• Roasted and crushed coriander 1 tbsp
• Roasted and crushed cumin 1 tsp
• Tomatoes ½ kg sliced
• Yogurt ½ cup
• Kasori methi 1 tbsp
• Allspice 1 tbsp
• Ginger sliced 2 tbsp
• Coriander leaves chopped 2 tbsp
• Green chilies 4 sliced

Method

• Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.

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Tawa seekh kabab

Tawa seekh kabab

Ingredients

• Mince ½ kg
• Curd cheese 2 tbsp
• Onion 1 grated and squeezed out water
• Salt 1 tsp
• Chili powder 1 tsp
• Ginger garlic 1 tbsp
• Cumin 1 tbsp
• Coriander 1 tsp
• Coriander leaves 2 tbsp
• Green chilies 2 to 3 chopped
• Tomato 1 cut into julienne
• Capsicum 1 julienne
• Onion 1 cut into rounds and then halves

Method

• Marinate mince with salt, chili powder, coriander powder, ginger garlic, grated onion, curd cheese and chopperize well. Mix well and make into seekh kabab shape, pan fry on a tawa, add in vegetable julienne, cook for 5 minutes, lastly add roasted cumin and remove.

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Seven Spice Macaroni

Seven Spice Macaroni 

Ingredients

• Chicken Boneless in cubes 300g
• Chopped Garlic 2 tbsp
• Chopped Ginger 2 tbsp
• Chopped Onion 1 large
• Cooking Oil 4 tbsp
• Water 3 cups
• Yogurt 2 cups
• And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)

Method

• Boil pasta in boiling salted water for 5 to 7 minutes or till tender but still firm to the bite. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Set aside.Heat oil in a pan. Add onion, garlic and ginger and fry for 3 minutes or till brown. Add chicken and bake parlor spice mix sachet and fry for a minute on high heat. Now add water. Bring it to a boil cover and cook for 10 minutes.Reduce the liquid to half. Add yogurt and fry on high heat for 3 minutes. Remove from stove and serve with pasta.

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