Brownie chicken

Brownie chicken

 

Ingredients

• Chicken 1 kg 16 pieces
• Salt, pepper, mustard 1 tsp each
• Ginger garlic paste 1 tsp
• Ketchup 2 tbsp
• Eggs 2
• Bread crumbs as required

Ingredients for white sauce

• Butter 2 tbsp
• Flour 3 tbsp
• Salt, pepper, mustard ½ tsp each
• Stock cubes half
• Water 1 cup
• Milk 1 cup
• Hoisen sauce 1 tbsp
• BBQ sauce 1 tbsp

Method for white sauce

• Put altogether in a pan and cook till thick.

Method for chicken

• Marinate chicken with salt, pepper, mustard, ginger garlic and ketchup for 30 minutes, dip in beaten egg, roll in crumbs, shallow fry till golden for 15 minutes. Heat white sauce add the fried chicken into it, cook for 10 minutes till chicken pieces are well coated, serve chicken with parsley and mashed potato.

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Chocolate Fudge Cupcake

Chocolate Fudge Cupcake

Ingredients

• Sugar 2 cups
• Oil 1 cup
• Eggs 2
• Milk 1 cup
• Coffee 2 tbsp
• Water 1 cup
• Sour cream ½ cup
• Vanilla essence 1 ½ tsp
• Coco powder ½ cup
• Flour 2 cups heaped
• Salt ½ tsp
• Baking powder 1 ½ tsp
• Baking soda 1 tsp
• Vinegar 1 tbsp

Ingredients for Nuttela frosting

• Cream 200 gm
• Chocolate chopped 12 ounces
• Nuttela 4 tbsp

Method for cup cakes

• Put all together in a bowl, beat for 3 to 4 minutes, put mixture into paper lined muffin tray, and bake on 180 degrees for 20 minutes.

Method for frosting

• Scald cream in a sauce pan, add chocolate, remove from flame, mix when melted, and fold in nuttela. Cool till thick. Put this mixture in a piping bag, fill center of cup cakes with frosting, dust top with icing sugar.

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Chicken reshmi masala

Chicken reshmi masala

Ingredients

• Chicken 1 kg 16 pieces
• Raw papaya 1 tbsp
• Yogurt 1 cup
• Ginger garlic paste 1 tbsp
• Chili powder 3 tsp
• Cashew nuts 12
• Poppy seeds 1 tbsp
• Brown onion 3 tbsp grinded
• Allspice 1 tsp
• Coriander leaves handful
• Cream 2 tbsp for garnishing

Method

• Grind together poppy seeds, cashew nuts, brown onion, coriander leaves, marinate chicken with this paste and all the rest for 30 minutes. Heat oil add chicken with masala, cook on low flame till done, garnish with coriander leaves, green chilies and dash of cream.

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Pallay pakorian

Pallay pakorian

Ingredients

• Mash ki daal ka ata 1 cup
• Moong ki daal ka ata ½ cup
• Salt 1 tsp
• Soda by carb ¼ tsp heaped
• Bondi 1 packet soaked in water
• Yogurt 1 kg whipped
• Cream ½ cup
• Caster sugar 3 to 4 tbsp
• Tamarind chatni 1 cup
• Cabbage 1 cup sliced
• Onion 1 sliced
• Papadi crushed 1 cup

Method

• Mix together caster sugar, yogurt, cream and pinch of salt, keep aside, put both the flour in bowl, add in salt, soda by carb, mix well with water, beat very well, then fry flat dahi wadas made with hands, remove and soaked in warm water, remove from water, press and remove all water.

To assemble

• In a earthenware platter, spread dahi wadas then soaked bondi, spread with whipped yogurt mixture, top with Papadi, sliced cabbage and onion, lastly sprinkle chat masala and tamarind chatni.

Ingredients for tamarind chatni

• Tamarind pulp 1 cup
• Brown sugar 2 tbsp
• Dried ginger ½ tsp heaped
• Cumin roasted and crushed 1 tsp
• Salt ½ tsp
• Crushed red pepper 1 tsp
• Pinch of red color

Method for chatni

• Cook altogether until thick.

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Kulfa gosht

Kulfa gosht

Ingredients

• Kulfi 1 kg (use only leaves)
• Mutton ½ kg
• Onion 1 ½ cup chopped
• Ginger garlic paste 1 tbsp
• Tomatoes 3 chopperized
• Salt 1 ½ tsp
• Chili powder 1 ½ tsp
• Turmeric ½ tsp
• Green chilies 3 chopped
• Allspice 1 tsp
• Coriander leaves 2 tbsp
• Oil ½ cup

Method

• Heat oil in a pan add onion and fry till light golden, add ginger garlic paste with mutton, chopperized tomatoes, all the dry seasonings, cover and cook for 30 minutes, add 1 cup water, cook till meat tender, now add kulfa and fry well. Leave it on dum, lastly add green chilies and coriander leaves.

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Digestive Biscuits

Digestive Biscuits

 

Ingredients

• Wholemeal Flour 1 ½ cup
• Oatmeal 1 ½ cup
• Butter (Chilled) 150 gms
• Soda Bicarb ½ tsp
• Brown sugar ¼ cup
• Salt ½ tsp
• Milk 3-4 tbsps

Method

• Sieve flour and oatmeal in a processor. Rub in butter until bread crumbs form. Add soda, sugar and salt. Add milk to bind it all together into a dough. Wrap dough in cling wrap, and chill for 30 minutes. Preheat oven to 170 degrees Centigrade and line 2 baking trays with foil. Roll the dough on a floured surface until 4 mm thick. Cut the biscuits, and prick with a fork. Bake for 15 minutes, until golden and crisp. Allow to cool on the tray. Spread with melted chocolate is optional.

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Cheesy chili poppers

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..

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Fajita Spaghetti

Fajita Spaghetti

 

Ingredients

• Boneless Chicken (cut into strips) 300 gms
• Capsicum (cut into strips) 1 pc
• Onion (cut into strips) 1 medium size
• Tomato (cut into strips) 2 pcs
• Cooking Oil 4 tbsp
• Water 3 cups
• Corn Flour 2 tbsp
• Garlic chopped 1 tbsp
• Bake Parlor Spaghetti, Bake parlor Masala Mixed Sachet (inside the packet)

Method

• Boil Bake Parlor Spaghetti in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbsp of oil and set aside. Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add bake parlor spice Mix sachet and fry for a minute. Mix corn flour in water and pour it in the pan while constantly mixing. Add capsicum, onion and cook for a minute. Now add strips of tomatoes and toss all the ingredients with Bake Parlor Spaghetti. Serve hot.

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White velvet cup cakes

White velvet cup cakes

Ingredients

• Butter 4 ounces softened
• Egg 1
• Egg yolks 2
• Vanilla 1 tsp
• Flour 1 ½ cups
• Baking powder 1 ½ tsp
• Salt ¼ tsp
• Sugar ¾ cup
• Cream ½ cup

Ingredients for frosting

• Shortening ½ cup
• Vanilla 1 tsp
• Almond essence 2 drop
• Icing sugar 2 cups
• Milk 1 to 2 tbsp

Method for cup cake

• Line 12 muffin cups with paper liner, preheat oven to 180 degrees, beat butter add sugar, beat for 1 minute, add eggs, yolks, vanilla, beat well, alternately with flour mixture and cream. Beat on low speed after each addition until just combined, batter will be thick, spoon batter into prepared cups, bake for 20 minutes, cool and frost.

Method for frosting

• Beat shortening, vanilla and almond essence for 30 seconds, gradually add 1 cup sugar, beating well, add milk, gradually beat in the remaining sugar, if required add 1 tbsp milk to make frosting spreadable.

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Namkeen Gosht

Namkeen Gosht

 

Ingredients

• Mutton 1 kilo (big pieces)
• Salt 2 tsp (leveld)
• crushed Black pepper 2 tsp
• Ginger garlic paste 1 tbsp
• Onion 2 (coarsely sliced)
• Cooking oil ½ cup

Method

• In a large pan spread half meat sprinkled with ½ quantity of ginger garlic paste, salt, black pepper and ½ onion . Again layer with remaining meat add ginger garlic, salt, black pepper and onion. Seal pan with flour dough and cook on slow flame for one hour . Open pan discard onions and serve sprinkle with all spice powder.

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Bar B Que Macroni

Bar B Que Macroni

Ingredients

• Chicken Boneless (cut in cubes) 300 g
• Garlic (chopped) 2 tbsp
• Ginger (chopped) 2 tbsp
• Onion (chopped) 1 large size
• Cooking oil 4 tbsp
• Maida 2 tbsp
• Water 3 cups
• Bake Parlor Macaroni 1 packet

Method

• Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tablespoon of oil to pasta and mix. Let aside.Heat oil in a pan add onion and garlic together and fry until brown. Add chicken and fry for 2 minutes. Add flour and cook for further 2 minutes. Now add Bake Parlor spice mix sachet and fry for one more minute. Now add water along with ginger and bring it to a boil.Cover the lid and cook on low temperature for 15 minutes. Remove from the stove. Fold Bake Parlor macaroni and toss it well. Serve hot.

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Fish Tikka Shashlik

Fish Tikka Shashlik

Ingredients:

• Boneless fish ½ kg (Cut in to 2 piece)
• Onion 2 (diced)
• Tomato 2 (diced)
• Capsicum 2 (diced)

Marination:

• Ginger Garlic paste 1 tbsp
• Chili powder 1 tsp
• Cumin powder 1 tsp
• Salt 1 ½ tsp
• Oil (for frying) ¼ cup
• Curd 2 tbsp
• Vinegar 1 tbsp
• Corn flour 1 tbsp
• Cream 2 tbsp
• Orange color Pinch

Topping:

• Chat Masala ½ tsp
• Coriander leaves few

Method:

• Marinate the fish with 1tbsp ginger garlic paste, 1tsp chili powder, 1tsp cumin powder,1 1/2tsp salt,2tbsp curd,1tbsp vinegar,1tbsp corn flour,2tbsp cream and a pinch of orange color. Leave aside for 10 minutes.Arrange fish with vegetables on skewers and grill in pan for 10 minutes in ¼ cup oil.Sprinkle chat Masala on top and garnish with coriander leaves.

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Tarragon chicken pasta

Tarragon chicken pasta

Ingredients

• Paste 3 cups boiled
• Chicken breast 2 cut into strips
• Garlic crushed 1 tbsp
• Baking powder 1 tsp
• Black pepper 1 tsp
• Salt 1 tsp
• Vinegar 1 tbsp
• Chili sauce 3 tbsp
• Soya sauce 3 tbsp
• Mustard paste 3 tsp
• Oil 2tbsp

Method for chicken

• Marinate chicken with all the given ingredients for 30 minutes, pan fry in ¼ cup oil till done.

Ingredients for tarragon sauce

• Cream 400 gm
• Garlic powder ½ tsp
• Salt ½ tsp
• Black pepper ½ tsp
• Chicken powder 1 tsp
• Dried tarragon 1 tsp
• Mustard powder ½ tsp
• Cream cheese 2 tbsp

Method for tarragon sauce

• Heat cream in a pan; add all the ingredients to make tarragon sauce. Toss pasta in sauce, mix in the cooked chicken well and serve hot.

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Chicken Fajita wrap

Chicken Fajita wrap

Ingredients for tortillas

• Flour 2 cups (heaped)
• Baking powder 1 tsp
• Wheat flour 1 cup
• Oil ¼ cup
• Salt 1 tsp
• Warm water to knead

Fajita filling

• Boneless chicken 2 cups (juliennes)
• Ginger garlic paste 1 tsp
• Salt 1 tsp
• Red pepper 1 tsp (crushed)
• Cumin 1 tsp (crushed)
• Lemon juice 2 tbsp
• Onion 1 (sliced)
• Capsicum 1 (sliced)
• Tomato 1 (sliced)
• Jalapeno as required (slice)
• Cream cheese 4 tbsp
• Cheddar cheese 4 tbsp
• Salsa ½ cup

Method 

• Sieve both flours with salt and baking powder, add in oil mix knead with warm water as required to form into a medium dough leave covered for 1 hour make into 6 balls and roll each ball into a thin dinner plate size tortilla and cook on medium tava for 3 minutes and remove.

Method for Fajita filling 

• Marinate chicken with ginger garlic paste, salt, crushed red pepper, crushed cumin and lemon juice for 30 minutes. Then pan fry in 2 tbsp oil till tender.Spread tortillas on a flat surface, spread with cream cheese then chicken also add in sliced vegetables salsa grated cheese roll it up tightly and grill till light golden and crisp for 5 minutes Serve immediately.

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Beef teriyaki

Beef teriyaki

 

 

Ingredients

• Beef ½ kg (cut into juliennes)
• Salt ½ tsp
• Chinese salt ½ tsp
• White pepper ½ tsp
• Oil ¼ cup

Ingredients for teriyaki sauce

• Bones of 1 chicken
• Ginger 4-6 pieces
• Garlic 15 cloves
• Kikkoman sauce 1cup
• Sugar 1cup
• Corn flour 2tbsp
• Water ½ cup

Method:

• Cook all the above ingredients of sauce together until the half quantity remains.Strain and the simmer for a few minutes and then thicken with corn flour paste.Teriyaki sauce is ready.In another pan take ¼ cup cooking oil and stir fry the marinated beef for about 10 minutes.When tender add the sauce to it. Mix well and serve. Garnish with spring onions.

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Swiss chocolate cream cake

Swiss chocolate cream cake

Ingredients for cake

• Flour 2 cups
• Caster sugar 2 cups
• Coco powder 1 cup
• Baking soda 2 tsp
• Baking powder 1 tsp
• Salt ½ tsp
• Eggs 3
• Hot coffee 1 cup
• Butter milk ¾ cup
• Hung curd ¼ cup
• Oil ½ cup
• Vinegar 1 tsp
• Vanilla 1 tsp

Ingredients for chocolate cake frosting

• Chocolate chopped 1 cup or 200 gm
• Scald Cream ¾ cup
• Chocolate ovaltine 3 tbsp
• Icing sugar 3 ounce
• Whipped cream 400 gm

Method for cake

• Sift all the dry ingredients together, beat oil, sugar, eggs and essence, add in the dry ingredients and finely in all the dry ingredients, pour the batter into well greased 9 inches round pan, bake in a preheated oven for 45 to 50 minutes on 180 degrees, remove, chill and frost.

Method for icing

• Scald cream, add ovaltine, pour over chocolate, mix to make genache, once it has cooled down, beat on low speed, gradually adding in the whipped cream, also mix in the icing sugar.

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London Fish 'N' Chips

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.

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Strawberry Bavarian

Strawberry Bavarian

Ingredients

• Strawberry jelly 1 packet
• Boiling water ¾ cup
• Frozen sliced strawberry 2cups
• Whipped cream 8 ounces
• Any chocolate biscuit crushed 1 ½ cup
• Butter melted 3 ounces

Method for base

• Crush cookies mixed with melted butter, spread in a pie plate, chill until firm, dissolve jell-o in boiling water add in strawberries, chill until syrupy, beat cream stiff and fold into thicken mixture, pour into dish over chocolate base, chill until firm, decorate with piped cream.

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French Cucumber Salad

French Cucumber Salad

Ingredients:

• Cucumber 3
• Dill 1 tbsp (chopped)
• Garlic paste 1 tsp
• Curd 2 tbsp
• Mayonnaise 2 tbsp
• Salt ½ tsp
• Black pepper crushed 1 tsp

Method:

• Peal and deseed cucumber cut into semi circle slices mix with al the seasonings curd and mayonnaise..Serve over a bed of salad leaves decorate with tomato.

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Bihari masala roast

Bihari masala roast

Ingredients

• Chicken 1 kg whole
• Ginger garlic 1 tbsp
• Chili powder 1 ½ tsp
• White cumin 1 tsp crushed
• Allspice 1 tsp
• Raw papaya 1 tbsp
• Salt 1 ½ tsp
• Oil ¼ cup
• Coriander roasted and crushed 1 ½ tsp
• Yogurt 1 cup
• Roasted gram grinded 1 tbsp
• Poppy seeds grinded 1 tsp heaped

Method
Marinate chicken with all the above ingredients for 1 hour, heat ¼ cup oil, put chicken to cook until done, give dum of coal, and serve with onion and tomato rings.

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Creamy potatoes cheese balls

Creamy potatoes cheese balls

Ingredients

• Boiled and mashed potatoes ½ kg
• Salt ½ tsp
• Black pepper ½ tsp
• Chicken powder ½ tsp
• Cream 1 tbsp
• Cheddar cheese grated ½ cup
• Green chilies chopped 3
• Cream cheese 5 tbsp
• Spring onion leaves finely chopped ½ cup

Ingredients for coating

• Flour 1 cup
• Eggs 2
• Bread crumbs as required

Method

• Mix all the ingredients except cream cheese in potatoes, take a portion of potatoes mixture in your palms, place a tsp of cheese in between, roll to form a ball, roll in flour, dip in beaten egg, finely roll in crumbs and deep fry.

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Pineapple butter scotch trifle

Pineapple butter scotch trifle

Ingredients for custard

• Milk 1 liter
• Sugar ½ cup
• Vanilla custard powder 4 tbsp
• Pineapple puree 1 cup
• Condensed milk 4 tbsp
• Cream ½ cup

For pineapple layer

• Pineapple cubes 1 cup
• Pineapple jelly 1 packet

Ingredients for butter scotch sauce

• Butter 2 ounces
• Brown sugar ½ cup
• Cream ½ cup
• Butter scotch essence few drops

Method

• Prepare custard. Cool, add condensed milk, pineapple puree and cream, cook all ingredients for butter scotch sauce in a sauce pan till thick, remove and cool.

To assemble

• Spread a layer of custard in the bottom of desert bowl then thick layer of pineapple chunks, drizzle butter scotch sauce over it, cover with pineapple jelly chunks, repeat layer, serve chilled.

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Mushroom Alfredo

Mushroom Alfredo 

Ingredients

• Mushroom 1 tin coarsely sliced
• Salt ½ tsp
• Garlic paste 1 tsp
• Butter 1 tbsp
• Oil 1 tbsp
• Mixed herb 1 tsp
• Parsley 1 tbsp

Ingredients for cheese sauce

• Butter 1 ounce
• Corn flour 2 tbsp
• Salt, white pepper mustard ½ tsp each
• Cheddar cheese ½ cup grated
• Mozzarella cheese 2 tbsp grated
• Milk ½ cup
• Cream 2 tbsp

Method

• Heat butter and oil in a frying pan, sauté garlic, add mushroom with salt and mixed herbs, fold in parsley and remove. Make creamy cheese sauce, fold sautéed mushrooms in the sauce, spread in oven proof dish, top with mozzarella grated, grill for 8 minutes till cheese melts, serve hot with garlic pizza bread.

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Irish stew

Irish stew

 

Ingredients

• Mutton ½ kg
• Salt 1 tsp
• Black pepper ½ tsp
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• Whole spices few
• Water 4 cups
• Potatoes 2 (cut into 8 pieces)
• Baby onions 10
• Carrot 2
• Peas ½ cup
• Butter 2 tbsp
• Flour 2 tbsp
• Milk 1 cup

Method

• Boil mutton with salt, pepper, whole spices, vinegar, soya sauce & 4 cups of water.Till mutton ½ done .Add potatoes & carrots cook till nearly done.Lastly add baby onions, butter, flour mixed with milk into a paste.Cook on low flame for 15 minutes till thick.

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