Chicken Tahiri

Chicken Tahiri

 

Ingredients

• Rice ½ kg soaked for 20 minutes
• Chicken boneless ½ kg cubes
• Oil ½ cup
• Onion chopped 1 cup
• Salt 1 ½ tsp
• Yogurt 1 cup
• Allspice ½ tsp
• Potatoes 2 cut into square pieces
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Turmeric ¼ tsp
• Chili powder 1 tsp
• Ginger garlic 1 tbsp
• Green chilies 3 whole
• Coriander leaves 2 tbsp
• Peas ½ cup

Method

• Heat oil, fry onion light golden, add ginger garlic paste with all the spices, fry well add in potatoes and chicken. Cover and cook till both tender, add yogurt, peas, cook for 10 minutes then add soaked rice with 2 cups of water, green chilies. Cover and cook on high for 5 minutes, lower flame, leave it on dum till done.

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Handi murgh tikka

Handi murgh tikka

 

Ingredients

• Boneless chicken ½ kg
• Yogurt 1 cup whipped
• Onion1 cup chopped
• Oil ½ cup
• Ginger garlic paste 2 tbsp
• Allspice 1 tsp
• Orange color pinch
• Chili powder 1 tsp
• Crushed red pepper 1 tsp
• Salt 1 tsp
• Lemon juice ¼ cup
• Fresh coriander leaves chopped 2 tbsp
• Green chilies 4 chopped

Method

• Blend together onion, ¼ cup water, ginger garlic paste, allspice, salt, lemon juice and marinate chicken with this also add to chicken, crushed red chili, yogurt, heat oil in a handi, add the chicken with masala, cover and cook on low flame, when tender and oil comes on top, give dum of coal. Serve garnish with coriander and green chilies. Serve with nan or paratha.

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Fruit Pizza

Fruit Pizza

Ingredients for base

• Flour 1 cup heaped
• Oats ¼ cups
• Butter 4 ounces
• Salt a pinch
• Brown sugar 4 tbsp
• Walnuts 4 tbsp crushed

Ingredients for filling

• Tinned cherries 1 tin
• Tinned pineapple 1 tin
• Kiwi 2 slice
• Cream cheese 4 ounce
• Packet cream 8 ounces
• Vanilla essence 1 tsp

Ingredients for glaze

• Any tinned fruit syrup ½ cup
• Orange juice ¼ cup
• Lemon juice 1 tbsp
• Sugar 2 tbsp

Method for base

• In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.

Method for filling

• In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.

Method for glaze

• In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.

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Double chocolate ice cream

Double chocolate ice cream

Ingredients

• Evaporated milk chilled 1 tin
• Condensed milk chilled 1 tin
• Eggs 2 separated
• Whipped cream 2 cups
• Chocolate sauce ½ cup
• Chocolate essence ½ tsp
• White chocolate chips ¼ cup
• Dark chocolate chips ¼ cup
• Icing sugar 1 ounce

Method

• Separate eggs, beat yolks with icing sugar till thick, beat white stiff, keep aside. Beat chilled evaporated milk till double in volume, fold in essence, condensed milk, egg yolk mixture and beat for 2 minutes, lastly fold in whipped cream, chocolate sauce, egg whites put in an air tight container, freeze for 8 hours, fold in chocolate chips. Freeze till firm.

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Cottage cheese fruity bon bon

Cottage cheese fruity bon bon

Ingredients

• Pineapple jell-o 1 packet
• Cream 1 cup whipped
• Cottage cheese 8 ounces crumbled
• Fruit cocktail 1 cup
• Condensed milk 4 tbsp
• Almonds and pistachio sliced 2 tbsp

Method

• Beat cottage cheese until smooth, add cream with jell-o crystals and beat. Also add condensed milk, fold in fruit cocktail and nuts, serve chilled in short glasses.

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Chicken aalu

Chicken aalu

Ingredients

• Chicken 1 kg 12 pieces
• Yogurt ½ cup
• Ginger garlic 1 tbsp
• Turmeric ¼ tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Chili powder 1 tsp
• Salt 1 tsp
• Onion 1 large grinded
• Tomatoes 4 blended
• Tomato paste 1 tbsp heaped
• Cinnamon 2 inch stick
• Green chilies whole 3
• Allspice 1 tsp
• Potatoes 3 cubed
• Cream 3 tbsp
• Oil ½ cup
• White cumin seeds 1 tsp
• Coriander leaves chopped 2 to 3 tbsp

Method

• Heat oil add cinnamon, cumin seeds, onion grinded fry for 5 minutes. Add ginger garlic paste with chicken and all the dry ingredients. Fry well adding little little water, cover and cook for 15 minutes. Open add blended tomatoes, tomato paste, potatoes, cover and cook till chicken and potato done. Lastly add cream, whole green chilies and coriander leaves.

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Cheese cake swirls brownies

Cheese cake swirls brownies

Ingredients for cheese cake mix

• Egg 1
• Cream cheese 100 gm
• Caster sugar 2 ounces
• Vanilla essence 1 tsp

Ingredients for brownie mixture

• Plain chocolate 5 ounces grated
• Butter 4 ½ ounce
• Brown sugar 6 ounces
• Eggs 2
• Flour 3 ounce

Method

• Preheat oven to 160 degree C grease and base line 8 inch square shallow pan, to make the cheese cake mixture, put all the ingredients in to bowl and beat well for 2 minutes, keep aside, to make the brownie mixture melt butter and chocolate together in a microwave for 1 minutes, remove add in sugar add the beaten eggs little at a time beating well and gently fold in the flour, spread 2/3 of the brownie mixture in the base of the tin, spread the cheese cake mixture on top, spoon the remaining brownie mixture on top in heaps using a knife swirls the mixture together bake for 30 minutes, leave to cool, cut into squares.

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Garlic rice

Garlic rice

Ingredients

• Boiled rice 4 cups
• Crushed garlic 3 tbsp heaped
• Spring onion leaves ½ cup finely chopped
• Salt ½ tsp
• White pepper ½ tsp
• Soya sauce 2 tbsp
• Oil ¼ cup

Method

• Heat ¼ cup oil add 3 tbsp crushed garlic, fry till light golden, add boiled 4 cups rice with ½ tsp salt, ½ tsp pepper and 2 tbsp soya sauce, mix well, lastly add ½ cup spring onion leaves, mix well and remove.

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Amrat sari fried fish

Amrat sari fried fish

 

Ingredients

• Boneless fish fillet 500 gm cut into fingers
• Salt 1 tsp
• Lemon juice 1 tbsp
• Crushed red pepper 1 tsp
• Turmeric ¼ tsp

Ingredients for batter

• Flour 3 tbsp
• Corn flour 4 tbsp
• Rice flour 2 tbsp
• Gram flour 2 tbsp
• Egg 1
• Ginger garlic paste 1 tsp
• Salt ½ tsp
• Chili powder 1 tsp
• Yellow color pinch
• Water to make batter
• Chat masala ½ tsp

Method

• Marinate fish with salt, turmeric, crushed red pepper, lemon juice and gram flour for 30 minutes wash well to remove all smell, mix together all the ingredients for batter in a bowl and make it into a pouring consistency batter add fish in it, deep fry to a golden color on low heat till golden and crisp. Sprinkle chat masala, serve hot with chatni.

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Pistey ki loze

Pistey ki loze

 

Ingredients

• Milk 3 cups
• Eggs 5
• Butter 4 ounce
• Sugar ¾ cup
• Cardamom powder 1 tsp
• Rose water 2 tbsp
• Pista coarsely grounded 4 tbsp
• Green color few drops

Method

• In a blender add 3 cups milk, 5 eggs, 4 ounce butter, ¾ cup sugar, 1 tsp cardamom, 2 tbsp rose water, few drops green color and 4 tbsp pistachio blend for 1 minute pour in a greased oven proof dish and bake on 180 degree for 35 minutes till set, serve warm or cold.

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Electric lemonade

Electric lemonade

 

Ingredients:

• Water 1 cup
• Lemon juice powder 2 tbsp
• Mint leaves 15
• Crushed ice 1 cup
• Lemon juice 2 tbsp
• Sugar 2 tbsp
• Blue color 2 drops

Method:

• Blend All The Ingredients.

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Strawberry colada

Strawberry colada

Ingredients

• Frozen strawberry 1 cup
• Coconut milk powder 3 tbsp
• Pineapple juice 1 cup
• Sugar 2 tbsp
• Ice cubes 1 cup
• Desiccated coconut 1 tbsp
• Vanilla ice cream 2 scoops
• Strawberry essence 2 to 3 drops

Method

• Blend altogether serves immediately,

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Puffy mince flan

Puffy mince flan

 

Ingredients

• Puff pastery 250 gm
• Bhuna keema 2 cups
• Boiled eggs 4
• Coriander leaves 1 tbsp
• Green chilies chopped 2
• Allspice ½ tsp

Ingredients for white sauce

• Butter 1 ounce
• Flour 1 tbsp heaped
• Milk 1 cup
• Salt, pepper, mustard ½ tsp each

Method

• Roll the puff pastry very thin line the pie dish with half of the rolled pastry, make chat pata bhuna keema with very little oil make white sauce with all the given ingredients, mix in the prepared mince, also add in chopped boiled eggs, chopped green chilies and coriander leaves, allspice, pour this filling on the rolled pastry, cover with remaining rolled pastry, brush with beaten egg, bake in a pre-heated oven on 200 degree C for 20 minutes.

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Malai tikka biryani

Malai tikka biryani

Ingredients

• Boneless chicken 1 kg
• Rice 750 gm
• Green chilies 30 grinded
• Ginger garlic paste 2 tbsp
• Coriander leaves 1 cup
• Mint 1 bunch
• Yogurt 1 ½ cup
• Butter 4 ounce
• Oil ½ cup
• Cream 1 cup
• Crushed red pepper 1 tsp heaped
• Crushed cumin 2 tsp
• Salt 2 tsp
• Crushed black pepper 1 tsp
• Grinded cardamom ½ tsp
• Zarda color ¼ tsp
• Kewra water 1 tbsp

Method

• Marinate boneless chicken cubes with yogurt, salt, cream, crushed black pepper, roasted and crushed cumin, crushed red pepper, grinded cardamom, ginger garlic paste and leave it for 1 hour, in a handi heat butter and oil add marinated chicken, cover and cook for 20 minutes till chicken done. Boil rice with 2 tbsp salt till done, now on top of the cooked chicken add green chilies, coriander leaves, mint leaves, kewra mixed with yellow color, top with boiled rice, give dum of coal, cover handi, leave it on dum for 20 minutes.

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Gilay firdows

Gilay firdows

Ingredients

• Milk 1 liter
• Green color few drops
• Custard powder 1 tbsp
• Pumpkin grated 2 cups (seeds remove)
• Khoya ½ cup
• Malai ½ cup
• Sugar 1 cup heaped
• Green cardamom powder ½ tsp

Method

• Boil milk and pumpkin together for 10 minutes, add sugar, khoya and Malai, cook until slightly thick, add custard powder dissolved in ¼ cup cold milk, stirring until mixture thickens, lastly add color and ilachi, mix well and serve chilled.

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Chicken On Toast

Chicken On Toast

Ingredients:

• Bread Slices 6 Large
• Chicken Boneless 2 Breasts
• Salt 1 tsp
• Black Pepper ½ tsp
• Corn flour 2 tbsp
• Egg 1
• Green Chillies 2
• Garlic sauce 2 tbsp
• Sirasha Sauce 2 tbsp
• Vinegar 1 tbsp

Method:

• Chop everything except bread together.Put the mixture on the bread slices.Cut each slice in 4 triangles and then deep fry.

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Triple Decker Sandwich

Triple Decker Sandwich 

Ingredients:

• Sandwich Bread 6 slices
• Roast Chicken (Shredded) 2 cups
• Butter 4 ounces
• Omlete 2 eggs
• Salt ½ tsp
• Black Pepper ½ tsp
• Cheddar Cheese (Grated) 1 – ½ cup
• French Fries as required
• Coleslaw Salad as required

Method:

• Toast sandwich breads and spread butter on them.Put roast chicken and cheddar cheese on the first slice and cover it with the second slice.In the second layer spread butter and put omlete and cheese on it.Cover it with the third bread and repeat the procedure and cut the sandwich into triangles.Put wooden skewers in the middle and serve them with fries.

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Murgh khichdi

Murgh khichdi

Ingredients for rice

• Rice 300 gm
• Arhar daal 1 cup (soaked for 30 minutes)
• Mixed whole spices 1 tbsp
• Turmeric ¼ tsp
• Salt 1 ½ tsp
• Ginger garlic paste ½ tsp
• Ghee 3 tbsp

Ingredients for tarka

• Yogurt 1 cup
• Mustard seeds ½ tsp
• Curry leaves 10
• Oil ¼ cup
• Salt pinch

Ingredients for chicken mixture

• Boneless chicken julienne 300 gm
• Potatoes 2 peeled, cubed and fried golden
• Chili powder 1 tsp
• Coriander powder 1 tsp
• Turmeric ¼ tsp
• Yogurt ¼ cup
• Ginger garlic paste 1 tsp
• Green chili grinded 1 tsp
• Onion chopped ½ cup
• Oil ¼ cup
• Chopped coriander and mint leaves 2 tbsp each

Method for rice

• Soak rice and daal for 30 minutes, heat ghee add whole spices, ginger garlic paste, turmeric, salt with rice and daal mixture, fry for 2 minutes add 2 to 2 ½ cup water, cook till done.

Method for chicken mixture

• Heat oil add mustard seeds, chopped onion, fry till transparent, add ginger garlic paste grinded green chili, turmeric, chili powder, coriander powder, chicken julienne and potatoes fried with salt, cook till nearly done add yogurt, mix well and remove.

For tarka dahi

• Beat yogurt with salt, heat oil add mustard seeds, curry leaves, pour over the yogurt.

To assemble

• Put chicken and potato mixture in the bottom of serving dish top with layer of khichdi, pour yogurt on top, garnish with chopped coriander, serve immediately.

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Black forest frosty

Black forest frosty

Ingredients

• Cherries 1 cup pitted
• Chocolate ice cream 1 ½ cup
• Cream whipped ½ cup for decoration
• Chocolate cake or brownie 1 cup
• Milk ½ cup
• Crushed ice 1 cup
• Sugar 2 tbsp

Method

• Blend altogether Cherries 1 cup pitted, Chocolate ice cream 1 ½ cup, Chocolate cake or brownie 1 cup, Milk ½ cup, Crushed ice 1 cup, Sugar 2 tbsp pour in glass serve garnished with whipped cream.

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Fiery chili chicken with creamy sauce

Fiery chili chicken with creamy sauce

Ingredients

• Chicken 1 kg 4 pieces
• Salt 1 tsp heaped
• Lemon juice 2 tbsp
• Ginger garlic 2 tbsp
• Curry leaves 8 to 10
• Whole red chilies 8 to 10
• Rice 2 tbsp
• Yogurt hanged ½ cup
• Coriander leaves 2 tbsp
• Oil ¼ cup
• Flour ½ cup

Ingredients for tomato gravy

• Butter 1 tbsp
• Oil ¼ cup
• Tomato paste 4 tbsp
• Ketchup 4 tbsp
• Ginger garlic 1 tsp
• Salt ½ tsp
• Allspice ½ tsp
• Chili powder ½ tsp
• Cream ½ cup
• Kasori methi 1 tsp
• Sugar 1 tsp
• Coriander leaves chopped 1 tbsp

Method for chicken

• Give deep cuts on chicken pieces, make a fine paste by grinding together red chili, curry leaves, ginger garlic and rice to a smooth paste, mix in lemon juice, salt, yogurt, marinate chicken with this paste leave it for at least 4 hours, heat oil in a pan roll in the marinated chicken pieces in dry flour and cook in ¼ cup oil for 10 to 15 minutes. Add half cup water cover and cook till chicken tender. Now make creamy sauce by heating butter and oil in a pan add tomato paste, ketchup, ginger garlic, salt, allspice, chili powder, cream, fry well add sugar and kasori methi, put prepared chicken pieces in the sauce leave it on dum for 10 minutes serve garnished with coriander leaves.

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