Nargasi kofty

Nargasi kofty

Ingredients for kofty

• Mince ½ kg
• Gram lentil ½ cup
• Salt 1 tsp
• Chili powder 1 tsp
• Ginger garlic paste 1 ½ tsp
• All spice 1 tsp
• Onion 1 medium sliced
• Eggs hard boiled 5
• Raw egg 1

Ingredients for gravy

• Oil ½ cup
• Water ½ cup
• Ginger garlic paste 1 ½ tsp
• Salt 1 ½ tsp
• Coriander powder 1 ½ tsp
• Chili powder 1 ½ tsp
• Turmeric ¼ tsp
• Yogurt 1 cup
• Onion brown and crushed ½ cup

Method for koftay

• In a pan add mince with 1 ½ cup of water, gram lentil, salt, chili powder, ginger garlic paste, onion sliced and cook till water dries and mince tender, cool mince add all spice powder, grind into a fine paste, add 1 beaten egg and tbsp of water, mix well, half your boiled egg take little portion of the milk in your hand, put a piece of boiled egg, shape into kofta, deep fry till light golden.

Method for gravy

• Heat oil ½ cup add ½ cup water with ginger garlic paste, salt, coriander powder, chili powder, turmeric, fry well, add yogurt fry for 5 minutes, add crushed brown onion, fry for 5 minutes, add 2 cups water for gravy, cook for 15 minutes till gravy thick, before serving, remove the gravy on serving dish, top with fried kofta, serve garnish with coriander leaves.

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Check cake

Check cake

Ingredients

• Butter 12 ounces
• Caster sugar 12 ounces
• Flour 12 ounces
• Eggs 6 separated
• Milk 4 tbsp
• Coco powder 3 tbsp
• Baking powder 3 tsp
• Vanilla essence 2 tsp

Ingredients for icing

• Butter 6 ounces
• Icing sugar 12 ounces
• Crushed nuts or crushed biscuits as required

Method

• Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well add in 2 tsp essence beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder and fold in the butter and egg mixture also fold in the 4 tbsp milk. Make paste with 3 tbsp coco powder and 2 tbsp extra milk and 2 tsp caster sugar, divide cake batter into two add dissolved coco mixture in one and add yellow color few drops in second mixture. Greased your 3 sandwich tins well. In your two tins first arrange yellow batter all around on circle then coco batter lastly yellow batter and arrange the third pan with coco batter first then yellow batter then again chocolate, bake in a pre heated oven on 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.

To assemble

• On a cake plate we put the yellow batter cake first, apply with strawberry jam, sandwich the coco cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. And decorate the top in check design.

Method for butter icing

• Beat 6 ounce butter by gradually adding 12 ounces icing sugar, beat till creamy when thick use as required.

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Quiche

Quiche

 

Ingredients

• Readymade puff pastry 8 ounces
• Potato peeled, cut in cubes and boiled 1
• Carrot 2 cut and boiled
• Sweet corn1 cup
• Capsicum 1 cut in cubes
• Spring onion 1 finely chopped
• Mushrooms 4 sliced
• Chicken tikka chunks 1 cup
• Butter 1 tbsp
• Hung curd 1 cup
• Milk 1 cup mixed with 1 tbsp flour
• Salt 1 tsp
• Black pepper crushed 1 tsp
• Crushed red pepper ½ tsp
• Mustard powder 1 tsp
• Cheddar cheese grated ½ cup
• Eggs 3

Method

• Heat butter sauté green onion add chicken tikka chunks with all the vegetables, salt, black pepper, crushed red pepper, mustard powder, mix well and remove. Grease your 9 inch pie plate, line with rolled puff pastry, bake blind on 200 degree C for 15 minutes, remove add in your filling, mix together hung curd, milk and flour mixture, grated cheese, eggs, pour mixture evenly on filling, bake on 200 degree C for another 30 minutes till firm and set.

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Grilled Chicken in BBQ Sauce

Grilled Chicken in BBQ Sauce

Ingredients:

• Chicken 1 kg – 16 pieces or boneless chicken ½ kg
• Matinate with 1 tsp baking powder overnight
• Crushed Garlic 1 tbsp
• Paprika 1 tsp heaped
• Salt 1 tsp heaped
• Chili powder 1 tsp
• Black pepper 1 tsp
• Vinegar 2 tbsp
• Suree soya sauce 1 tbsp
• Suree ouster sauce 1 tbsp
• Mustard paste 1 tsp
• Oil 3 tbsp

Ingredients for BBQ sauce:

• Mayonnaise ¾ cup
• Onion 1 small chopped
• Vinegar1 tbsp
• Crushed garlic 1 tbsp
• Mustard paste 1 tsp
• Black pepper 1 tsp
• Sugar 1 tsp
• Salt ½ tsp
• Chicken powder 1 tsp
• Suree bbq sauce 2 tbsp

Method for sauce:

• Mixed all the ingredients for sauce and serve with grilled chicken

Method for Grilled chicken:

• Marinate chicken with all the given ingredients for 30 mins. Heat 2 tbsp oil, grill chicken for 20 mins, serve with bbq sauce and fries.

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Prawn pulao

Prawn pulao

Ingredients

• Boiled rice ½ kg
• Prawns cleaned ½ kg
• Oil ½ cup
• Garlic paste 3 tsp
• Chili powder ½ tsp
• Lemon juice 2 tbsp
• Tomatoes 2 chopped
• Tomato paste 1 tbsp
• Salt 1 ½ tsp
• Turmeric ½ tsp
• Cumin roasted and crushed 1 tsp
• Coriander roasted and crushed 1 tsp
• Green chilies 4 whole
• Yogurt ½ cup
• Cream ½ cup
• Curry leaves 10 to 12
• Kewra water 1 tbsp
• Brown onion ½ cup
• Coriander leaves chopped 2 tbsp
• Corn flour 1 tbsp
• Water 1 tbsp

Method

• Heat ¼ cup oil fry curry leaves with 2 chopped tomatoes, fry for 2 minutes, add ½ cup beaten yogurt with ½ tsp turmeric ½ tsp coriander, chili powder 1 ½ tsp, tomato paste 1 tbsp, garlic paste 3 tsp, lemon juice 2 tbsp and green chilies whole 4, fry well for 5 minutes add ½ kg prawns and fry well, lastly add ½ cup cream with 2 tbsp chopped coriander leaves, thickens mixture with 1 tsp corn flour paste, mixed with 1 tbsp water and remove from fire. Boil rice with pinch of yellow color, arrange in a circle on the edge of the platter, arrange prawn curry in the middle, garnish with chopped coriander leaves and fried brown onion.

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Chicken tikka karhai

Chicken tikka karhai

Ingredients

• Chicken 1 kg made into 4 pieces and give cuts
• Ginger garlic paste 1 tbsp
• Yogurt ½ cup
• Tomato chopped 1
• Cumin roasted and crushed 1 ½ tsp
• Coriander roasted and crushed 1 ½ tsp
• Salt 1 tsp heaped
• Black pepper crushed 1 tsp heaped
• Red pepper 1 tsp
• Ginger sliced 2 tbsp
• Green chilies whole 12 deep fried and remove

Method

• Heat oil fry chicken pieces for 10 minutes and remove, in the same oil add tomatoes, ginger garlic paste, cumin crushed, coriander crushed, black pepper crushed, red pepper crushed, salt and fry all for 5 minutes add fried tikka pieces leave it on dum for 30 minutes. Lastly add ginger and fried green chilies.

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Chinoti kunna gosht

Chinoti kunna gosht

Ingredients:

• Mutton 1 kg
• Chilie powder 3 tsp
• Turmeric powder ¼ tsp
• Coriander powder 2 tsp
• Salt 2 tsp
• Onion 1 large sliced
• Ginger garlic paste 1 tbs
• Black cumin 1 tsp crushed
• Ghee 1 cup
• Wheat flour ½ cup
• Water ½ cup

Method:

• In a handi put ginger garlic mixed with half cup of water, ghee, mutton, chilies powder, salt, coriander powder turmeric sliced onion and cook covered for 30 min then fry well add 3 cups water for meat to get tender when meat tender add flour paste stirring well lastly add crushed black cumin cook for 15 min on low flame till ghee comes on tops. Serve with nan.

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Special chinoti kheer

Special chinoti kheer

Ingredients

• Milk 1 ½ kg
• Rice ½ cup (soaked for 4 hours)
• Khoya ½ cup
• Vanilla Custard powder 1 tsp
• Green cardamom grinded 1 tsp
• Sugar ¾ cup
• Kewra water 1 tsp
• Almonds and pistachio sliced 2 tbsp each
• Silver waraq 2

Method

• Boil milk add soaked crushed rice, cook stirring for 15 minutes till rice tender add khoya and sugar, keep stirring add custard powder mixed into a paste with ¼ cup milk, cook till kheer thick, lastly add green cardamom powder, Kewra water remove, set in a dish sprinkle with pistachio and almonds slice, garnish with waraq.

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Orange trifle

Orange trifle

Ingredients

• Plain cake 1 pound
• Orange jam or marmalade 2 to 3 tsp
• Orange jelly crystals 1 packet
• Mandarin 1 can
• Milk 3 cups
• Custard powder 3 tbsp
• Sugar 4 tbsp
• Cream whipped 8 ounces
• Orange segments 2 cups

Method

• Cut cake into slices, sandwich with marmalade, arrange in the base of a serving bowl, top with set orange jelly, cut in cubes, scatter the kino slices over the jelly, pour the custard on top, chill until ready to serve, decorate with whipped cream and mandarin slices.

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Chicken moskova

Chicken moskova

Ingredients

• Chicken breast 2 boneless flatten
• Salt ½ tsp
• White pepper½ tsp
• Garlic paste ½ tsp
• Vinegar 1 tbsp
• Egg 1 beaten
• Milk 2 tbsp
• Fresh bread crumbs 1 cup
• Cheddar cheese grated ½ cup for filling
• Cream cheese cubes for filling 2
• Mushrooms finely chopped 3
• Parsley finely chopped 1 tbsp
• Cole slo salad to serve
• Mashed potatoes to serve
• Honey mustard to serve

Method

• Marinate chicken breast with salt, white pepper, vinegar, garlic paste, fill with creamy cheese and mushroom filling, seal as shown, dip in beaten egg and milk mixture, roll in fresh bread crumbs, deep fry to a crisp light golden brown, serve with Cole slo salad, honey mustard sauce and mashed potatoes.

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Reeshmi chicken sandwich

Reeshmi chicken sandwich

Ingredients

• Chicken mince 8 ounce
• Raw Onion 1 small grinded
• Coriander leaves 2 tbsp
• Butter 1 ounce
• Crushed red pepper 1 tsp
• Brown onion grinded 2 tbsp
• Roasted and crushed cumin 1 tsp
• Salt 1 tsp
• Green chilies chopped 4
• Allspice 1 tsp
• Mint leaves chopped 6
• Black pepper ½ tsp
• Pita bread 4
• Cucumber and tomato slices, Salad leaves chopped as required

Method

• Mix all Raw Onion 1 small grinded, Coriander leaves 2 tbsp Butter 1 ounce, Crushed red pepper 1 tsp, Brown onion grinded 2 tbsp, Roasted and crushed cumin1 tsp, Salt 1 tsp, Green chilies chopped 4, Allspice 1 tsp, Mint leaves chopped 6, Black pepper ½ tsp in a chicken mince, leave to marinate for 1 hour, make into long seekh kabab shape, shallow fry in 2 tbsp oil till light golden. Cut pita bread into half from centre, open the pocket, put 2 kababs into each pocket with tomato, cucumber and lettuce, serve with fries.

Ingredients for pita bread

• Flour 2 cups
• Wheat flour ½ cup
• Salt ½ tsp
• Sugar 1 tsp
• Instant yeast 2 tsp
• Oil ¼ cup

Method

• Put Flour 2 cups, Wheat flour ½ cup, Salt ½ tsp, Sugar 1 tsp, Instant yeast 2 tsp, Oil ¼ cup in a bowl, knead with Luke warm water into a soft dough, keep cover for 1 hour until doubled, make balls, roll to a quarter plate size, bake for 7 minutes or grill for 5 minutes under the griller.

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