Recipe Book

RECIPE BOOK

1 Arabia Pasta, Float drink [21 Jan 08 Geo UAE] Arabian pasta Step 1: BOILING THE PASTA Pasta snail shaped 1 packet (can use pasta of any shape), 1 tbsp salt, 1 tbsp oil In a big pan bring lots of water to boil Add salt and oil Add the pasta and let it cook for round 8 – 10 minutes. Drain the pasta and put it under cold water so that the pasta does not stick with one another. Step 2: Qeema mixture ½ kg minced chicken 1 onion chopped 8 cloves of garlic chopped Salt 1 tsp 1 tsp Crushed black pepper 2 big tomatoes chopped 1 small can or 2 ½ tbsp tomato puree Chopped green chilies as required or to taste In a pan take some oil. Add onion and garlic. Sauté until the garlic starts giving smell. Add minced chicken, salt, black pepper and mix welled tomato purée, chopped tomatoes, chopped green chilies, a little water. Let it cook on low heat until the tomatoes are cooked. Mix the pasta of step 1 in qeema. Step 3: White Sauce 4 tbsp butter

3 tbsp white flour 1 liter milk 2 ½ tbsp chicken powder or 2 chicken cubes 1 tsp white pepper ½ tsp black pepper (optional. It gives good taste) 4 eggs beaten In a pan take butter and 2 drops of oil. Add white flour and sauté. When the flour changes color, turn off the flame and add the milk in it with constant stirring. Put on the flame and let it cook. Add chicken powder, white pepper and black pepper. When it is thick like a sauce, let it cool When it is mild hot add the eggs with constant stirring. Step 4: assembling Grease the Pyrex dish Put a layer of white sauce Then give a layer of half the qeema. Again a layer of sauce Layer of the rest of the qeema Give the last layer of white sauce Sprinkle some black pepper on top Bake in pre heated oven at 180’ C for round 20 minutes or until the upper layer is light golden in color Jan 21 Rabia Float Drink In a glass add 2 scoops of strawberry ice cream Some vimto And some sprite It is ready Do not mix

2 Spicy Fried Chicken INGREDIENTS: Chicken pieces - 300 Gms (Half chicken - cut into medium size pieces) Oil - 2 tbsp Ginger garlic paste - 2 tbsp Red chili powder - 1 tbsp Haldi powder - 1 tsp Garam masala powder - ½ tsp Salt - to taste Zeera powder - ½ tsp Eggs - 4 (beaten) Bread Crumbs - as req Oil for frying METHOD: 1. Heat 2 tbsp oil in a pan (oil just to grease the pan), add 2 tbsp ginger garlic paste and sauté it to light brown color, then add chicken pieces mix it well stirring it cook for 2 to 3 mins (till the chicken outer form attain white color), then add 1 tbsp red chili pwd, 1 tsp haldi pwd, ½ tsp garam masala pwd, salt mix it well cover it with lid, and cook till the chicken is cooked (in its own water) for 3 to 5 mins, open the lid then add ½ tsp zeera pwd, mix it well and its ready. When the chicken is still hot take it out in a dish and immediately put the bread crumbs all over the chicken pieces and taking the help of two spoons, mix it well so that the bread crumbs are evenly coated to the hot chicken pieces. 2. Take a mixing bowl put 4 eggs in it and beat it until fluffy and keeps aside. 3. Now heat oil in a karahi, dip the chicken pieces in egg beaten mixture and deep fry it in hot oil until golden brown color and crispy, and spicy fried chicken is ready to be served. 4. Garnish the Spicy Fried Chicken with some lettuce leaves, cucumber slices, tomato slices it green chilly.

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Hint: Zeera Powder is added lastly to the chicken pieces, so that the zeera aroma stay in the chicken and the chicken pieces gets special zeera coating. Hint: For frying Chicken: While deep frying chicken in hot oil, at a time put 3 to 4 chicken pieces in the oil and fry it, if the chicken pieces are big then put 1 chicken piece at a time in oil and deep fry it.

3 Behari boti, chatni, poori [9 Jan Geo Middle east] Behari Boti Chicken Boneless 1 kg (can use meat or beef instead) Kacha papaya 2 tsp Salt 1 ¼ tsp Crushed red chilies 2 tbsp Whole dry coriander 2 tsp White zeera 1 tbsp Besan 2 tbsp Ginger garlic paste 1 tbsp each Cream ½ cup Yogurt 1 cup In a frying pan add besan, dry coriander, and zeera. Let it roast (bhoon lo). Until the color of the besan changes Grind itAdd all the above ingredients to the chicken and let it marinate for at least 2 hours.In a pan add 6 tbsp oil add the chicken and let it cook When the chicken is done. Bhoon loAdd hot coal on a piece of slice with few drops oil. Cover for 4 minutes Serve hot with chatni and poori 12:58 pm (2½ hours ago) Rabia

Chatni Imli pulp 2 cup Garlic 7 – 8 cloves White zeera 1 tbsp Onion 1 medium sized Black salt 1 ¼ tsp Fresh podina 1 cup Fresh coriander 1 cup Whole red chilies 10 – 15 No. Whole green chilies 5- 6 no. Blend all the above ingredients together and serve 12:59 pm (2½ hours ago) Rabia

Poori 2 cup flour 1 cup atta Salt to taste ½ cup oil Water as required for kneading Knead it and put it covered with malmal kapara for 2 -3 hoursMake a paira. Bail lo and deep fry in hot oil.

4 Mutton Stew Chef Zakir Live INGREDIENTS: Mutton - ½ kg Olive oil - ¼ cup Ginger garlic paste - 2 tbsp Whole garam masala (dalchini 4, laung 4, badi elaichi 2, choti elaichi 2, kali mirch 4) Garam masala pwd - ½ tsp Crushed red chilly - 1 tbsp Salt - to taste Tomatoes - 3 (cubed) Onions - 1 (cubed) Fresh Coriander leaves - ½ bunch (chopped) - [for stew & garnishing] Green chilies - 4 (chopped) Ginger - 2 pieces (cut in julienne) - [1" piece for stew & 1" piece for garnishing] METHOD: 1. Heat Italia olive oil add ginger garlic paste and sauté it, then add mutton and stir frying it till the water of the mutton is dried up, then add whole garam masala and stir fry it, add ¼ cup water mix it well, add ½ tsp garam masala pwd and stir it again, add 1 tbsp crushed red chilly, salt mix it well and cook for 1- 2 minutes. 2. Add tomatoes, onions, fresh coriander leaves, green chillies, 1" piece ginger julienne mix it well, and then add water, cover it with lid and cook till the mutton become tender. 3. Garnish with chopped fresh coriander leaves and ginger julienne. Jan 5 (2 days ago) Zarine

5 Chicken Baked Pie INGREDIENTS: Chicken boneless - 2 breast [200gms] - (cut in thin slice) Garlic - 3 to 4 cloves (chopped) Mushrooms - 4 to 5 (sliced) Capsicum - 1 (cubed) Carrot - 1 (cubed) Onion 1 (cubed) Oil (Italia olive oil) - as req + 3 tbsp (for white sauce) White pepper pwd - as req + a pinch (for white sauce) Black pepper pwd - as req + a pinch (for white sauce) Salt - to taste + a pinch (for white sauce) Crushed black pepper - a pinch (for white sauce) Milk - ½ liter (for white sauce) Maida - 3 to 4 tbsp (for white sauce) Puff pastry - 1 packet Egg - 1 (beaten) or less METHOD: 1. Heat Italia olive oil add chopped garlic sauté it till light golden brown, then add chicken slices and stir fry it. 2. Add mushrooms, capsicum, carrot, onion and stir fry it, then add white pepper pwd, black pepper pwd, salt mix it well and cook. 3. Heat 3 tbsp italia olive oil in a pan, add 4 tbsp maida and roast it. 4. In another pan boil ½ litre milk, add the roasted maida in it stirring continuously, then add white pepper pwd, black pepper pwd, salt and crushed black pepper. White sauce is

ready. 5. To this white sauce add the chicken (mushroom & veggies) mixture mix it well and cook. 6. Pour this chicken mixture into a baking dish. 7. Take puff pastry roll it with rolling pin on a board, and cover the chicken mixture with this puff pastry. Take a beaten egg and spread it on puff pastry. 8. Preheat the oven at 200 C and bake this chicken pie for 10 - 12 mins till golden brown. 9. When the chicken pie is baked, cut it in small pieces and serve.

6 Brain Masala INGREDIENTS: Beef Brain - 1 (boiled and cut into small pieces) Olive oil - ¼ cup Ginger garlic paste - 2 tbsp Tomatoes - 3 (sliced/chopped) Green chilies - 3 to 4 (chopped) Fresh coriander leaves - ½ bunch (chopped) Garam masala pwd - ½ tsp Haldi pwd - ½ tsp + 2 tbsp (for adding to brain while boiling) Crushed red chilly - 1 tbsp Salt to taste Methi (fenugreek) seeds - ½ tsp (optional) Method: 1. Heat 1 liter water with 2 tbsp of haldi, put the brain in the water and boil it. Covering it with lid cook for 1 hour. Remove the brain from boiled water and clean

The veins, jaal and other black part of the brain and cut it into small pieces and keep aside. 2. Heat olive oil add ginger garlic paste and sauté it, add tomatoes, green chilies, fresh coriander leaves, mix it well and cook, then add garam masala pwd, haldi pwd, crushed red chilly, salt, mix it well cover it with lid and cook. 3. Then add the boiled brain pieces to this tomatoes gravy mix it very carefully and cook. Brain Masala should not be mashed. Brain pieces should be seen as solid. 4. Garnish with chopped coriander leaves and ginger julienne.

7 Spring Fried Chicken Prawns Shashlik+.... Spring Fried Chicken Ingredients: 500g chicken [small pieces] 2tbsp ginger, garlic paste ½ tsp cinnamon pwd 2tbsp white sesame 1 egg 2tbsp red clili crushed 1tsp chat masala 2tbsp plain flour 2tbsp corn flour 2tbsp oil 3 lemon salt, black pepper, white pepper as req oil for fry

Method: Add ginger, garlic paste, cinnamon pwd, white sesame, red clili crushed, chat masala, salt, black pepper, white pepper, and egg in chicken. mix all. Now add plain flour, corn flour and oil in above ingredients. mix them again. Heat oil n fry chicken. Squeeze 1 lemon on fried chicken. Serve with lemons. Prawn Shashlik Ingredients: 300g prawns 1tbsp ginger, garlic paste 2tbsp oyster sauce 2tbsp H.B sauce 2tbsp chili garlic sauce 2tbsp corn flour salt, black pepper, white pepper as req ¼ oil

Method: Marinate prawns with all above spices. Cut in cubes 1 capsicum, 1 onion and 1 tomato. Set them in shashlik sticks in this sequence capsicum+prawn+tomato+prawn+onion.Heat oil n fry them. cover it to cook. also change sides to cook. Remaining sauce also cook when fry prawns.

8 Creamy Style Chicken Corn Soup Ingredients: 100g chicken [roughly chopped] 3 cup chicken stock ½ tin creamy corn half egg corn flour as req salt, black pepper, white pepper as req Method: Add chicken in stock to cook. Add corn n spices. Now add egg. After 1 minute add corn flour paste to thick it. Note: make chicken stock by adding chicken bones, carrot, Pakistani onion, spring onion and ginger.

9 Gulab Jaman z Lassa Khoya = 1 pao egg = 1 Maida = 1 table spoon Baking powder = 1/4 tea spoon Sooji =2 tea spoons desi ghee/ banaspati ghee = 1/2 table spoon Oil = for deep frying. for Sheera = 2 cups of sugar and 2 cups of water. Method: 1. take egg and beat it well with the fork. ( achi terah beat kerna hay lakin phulana nai hai

2. take khoya in a bowl and add Half of the beaten egg. ( half he use ho ga itnay khoya mai). mix it with hand . 3. now add maida , baking powder and sooji and mix it well with hands. jesay aata ghoondhtay hain lakin bohat ziada force laga ker nai kerna hay. 3. now add 1/2 table spoon of desi ghee in it aor is mixture ko bowl say nikal ker wooden board per rakh ker palm say ghoondhna hay. itna kay ye bilkul smooth ho jai. 4. now make small balls aor longitudinal shape. 5. fry it on very very low heat and keep turning teh side. Sheera : 1 taar ka sheera banana hay from 2,3 cups of sugar and 2 cups of water. 1 taar matlab bohat thick nai kerna hay. bass jesay sugar dissolve ho tu 4,5 mins boil it bass. sheera ban jai tu uska flame band ker dein. aor during this gulab jaman fry ho chukay hongay unko direct hot sheera mai dal dena hay without waiting. bass ye khayal kerna hay k sheera BOILING state main nai ho. bass sheera mai 2,4 mins dooobay rahian and then bring them out. gulab jamans r ready !

10 RAHAT'S FRIED FISH ... MARINATE FOR FISH.. 750gm .. thick pieces of fish 3-4tbsp lemon juice 1/2 - 1 tsp khatai( mango powder) 2tsp red chilli powder 1/2 tsp big elichi seeds ground salt to taste. MARINATE THE FISH WITH THE ABOVE SPICES AND KEEP IN FRIDGE FOR MANY HOURS.. BATTER FOR PUTTING ON FISH besan as required 1- 1 1/2 tsp ajwain

2 green chillies very thinly cut.. 1/2 inch piece adrak very thinly chopped. red chilli powder salt IN BESAN PUT ALL THE BATTER INGREDIENTS AND MAKE A SMOOTH PASTE.. STAGE 1 :DIP FISH IN BATTER AND DEEP FRY TILL HALF DONE, THEN TAKE OUT THE FISH IN A DISH, STAGE 2:AGAIN DIP THE FISH IN THE BESAN BATTER AND AGAIN DEEP FRY TILL DONE.. imli ki chutni imli ka pulp 1 cup add salt as req zeera bhuna hua n kuta hua kuti hui lal mirchchat masala mix well and add cube mein cut hoye wi moli(radish). 11 Fried Prawns, Macaroni Salad Fried Prawns Prawns (small/medium) Slice horizontally into 2 as to get flat sides Finely Chopped garlic 4-5 cloves 3 green chillies remove seeds and chop finely (optional) 1 egg 2 tbsp maida 2 tbsp corn flour Salt, black pepper and white pepper as required Very little oil Mix all these ingredients really well and fry like pakoras till they are a nice golden color.

Macaroni Salad Macaroni 2 cups- soak in water for half an hour. then to a pan add some water and add the macaroni and cook over a medium flame. do not let the water boil, u do not have to overcook the macaroni. when it’s a bit soft and chewy strain and wash with cold water and keep aside. Finely dice 1 capsicum, 1 carrot, 1 onion, 1 tomato (remove the seeds Mix all the vegetables and the macaroni. Season with Salt, black and white pepper. The add 3 tbsp or about 1/2 a cup of mayonnaise. mix all ingredients well and serve

13 Bombay Biryani + Raita by zakir Bombay Biryani Ing: Chicken = ½ kg Rice = 1/2kg Potato = 3 med cube Onion = 1 Ginger, garlic paste = 2-3ta.s Sabbet garam masala = 2ta.s Tomato = 4[cube cutting] Yogurt = ½ kg Green chili = 3 Salt = to taste Red chili pwd = 1ta.s Haldi = ½ te.s Hara dhaniya, mint, jaefel jawetri, bari alaichi, saffron, yellow color. Oil as required

Method: Heat oil in karahi n deep fry potato. In another pan heat ½ cup oil n golden brown onion at the same time also add carry leaves N sabbet garam masal 2ta.s.when onion brown add ginger, garlic paste n tomato….cook till tomato tender. now add red chili pwd, salt, haldi n ½ te.s pissa maram masala….thora sa bhon k flame sy hetta leen now add yogurt mix it n keep pan on flame….add chicken n fry potato…..mix it n keep cooking till chicken cooked.add a lil water to make lil gravy.Aek degchi mein 2-2 ½ liter water boil kareen also add 1ta.s sabbet garam masala n 1ta.s oil n 3 te.s salt in water….when water come on boil add rice In remaining yogurt add yellow color n kewera. When chicken tender add tomato, hara dhaniya, mint, green chili, allo bukhara n yogurt in it[don’t move spon in chicken ]……also add ¼ rice of total rice on the yogurt…… more cook remaining rice……jab rice 1 kanni rah jaeen tu wo b pahly wale rice k oper dal deen.pour yellow color[mic in water] saffron n half cup oil on rice also sprinkle bari alaichi, chote alaichi, jaefel jawetri on top.keep on dum 10-12 mins or as required. Raita: Dhaniya, mint, green chili 4, 2 onion [brown], yogurt 1 cup, salt, pinch of pissa garam masala…. Grind all of them in a smooth paste.

14 TANDURI CHICKEN TIKKA FARHA MADE TODAY ON 8/8/07 INGREDIENTS: -Chicken tikka pieces 1 kg - 1 1/2 kg-Chat masala 3 tbsp-yogurt 1 cup-zeera roasted 1/2 tsp-ginger garlic paste 2-2 tbsp of each-fresh cream 5 tbsp-Garam masala powder 1tsplemon juice 0f 2 lemons-red chili powder -saffron(ZAAFRAN) little-zerda color a pinchbutter -oil -salt METHOD:In a blender add yogurt + ginger garlic paste+ chat masala+roasted zeera+garama masala powder+cream+food colour+zaafran+salt+red chili powder lemon juice. blend them very well. make cuts on chicken pieces either with fork of knife. marinate the chicken in the blended paste. leave it for over night(that’s very good) or u can cook immedietly.put on the baking tray with oil and brush the chicken pieces with butter and bake it in oven for 50 to 60 minutes on 180 degree C.now give smoke to it cover it and then serve it with onion rings and lemon slices and with NAANS. Tanduri chicken tikka is ready:)

15 karhai biryani

rice 1/2 kg chicken 1/2 kg 1/2 kg tomato 1~1 bunc hhara dhaniya n podina 2tsp ginger garlic paste 50gms alu bukhara sabit garam masala with zeera badyan[biryanik phool] jaifal n javitri 1tabsp green chilli 8 1 onion fried brown pisa garam masala 1tsp zeera 1 tsp red chilli 2tsp haldi 1/2 tsp salt 2 taste 2tabsp ginger finger cut 1 pao onion 1 cup oi heat oil fry onion pink karan hai bas ziyada dark nahe karan onion ko add chicken fry lil then add sabit garam masala tomato pisa garam masala red chilli haldi ginger garlic paste salt mix n cover up cook till tender then bhoon lien chicken ko rice: heat 2tabsp oil fry zeera add 1 cup water n rice salt cook till water dries then chawal k center mai hoel kar k chicken dalien then add ginger alu bukara fried onion lil oil green chilli hara dhania podina n let it dam mix n serve

16 GOL GAPPAY

KHAJOOR KI CHATNI 100GMS KHAJOUR IMLI KA RUS 1 CUP SUGAR 1TABLE SPOON SALT 1 PINCH 2CUP WATER SAB KUCH PAN MAI DAL K PAKNAY RAKH DO THEN JAB KHAJOOR SOFT HOJAYE BLAND KARK DISH OUT KARDO KHAATA PANI: 3CUP WATER 3 CUP IMLI KA RUS 1 PAO IMLI LAY K BANNANAHAI KALA NAMAK1TEASPOON COMMAN SALT 1/2TEASPOON AJAWIN TAWAY PAR BHON K PISLEIN 1TEASPOON ZEERA TAWAY PAR BHON K PISLEIN 1TEASPOON RED CHILLI 1TEASPOON BLACK PEPPER 1TEASPOON SONTH TAWAY PAR BHON K PISLEIN 1TEASPOON SUGAR 2TABLE SPOON SAB THINGS KO PAN MAI DALK PAKAO 2~3 BOISLAJAIEN TOU DISH OUT KARDO FILLING 1CUP WHITE CHANA BOIL 3 ALLU BOIL

ALLU CUBES MAI CUT KAR K CHANY MAI MIX KAR K DISH OUT KARDO GOL GAPPAY ATTA 1CUP SOOJHI 1CUP 2TEASPON OIL SALT 1/2TEASPOON(OPTIONAL) NEEM GARAM PANI ITNAK ATTA GHOND JAYE

YEH SAB DAL K ATA GHOONDH LEIN R UPAR USKI FINGERS SEZARA SE OILKI COATING KAR K 3~4 HOURS K LIYE RAKHDEIN THEN PEERAY MAI OIL DALK ZARA SA PERA BANAIEN R OIL LAGA LAGA K ROTI BARI SI BAIL LEIN THEN KOI GOL CHEEZ CUP YA GLASS LAY K USK MOUTH PAR DRY ATA LAGAY K BAILI HUI ROTI MAI CUTTING KARIN THEN KUCH DAAIR CHORDEIN R BOHT TAIZ OIL GARAM KAR K YEH PURIYAN TALIEN STEEL KA SPOON USE KARNA HAI PRESSKAR K FRY KARIN JESE PURI TALTAY HAIN THEN DISH OUT KARIN PURI MAI HOLE KAR KFILLING DALIEN THEN KHAATA PANI THEN KHAJOOR KI CHANTNI SERVE WITH RED CHILLI AND GREEN CHATNI

GREEN CHATNI HARA DHNAI PODINA GREEN CHILLI ZEERA ZARA SA PANI BLAND IT ALL

17 Kofta karahi

1/2 kg qeema 2 medium onion chopped (adhi kachi rehne denge n adhi KO fry karlenge) 1 tbsp lehsan adrak paste 6-7 hari mirchein Salt to taste 1 bunch hara dhaniya 1 bunch pudina 1 tsp garam masala pwder 2tbsp besan 1 tsp kashkaash Sari cheezon KO qeeme mein mila kar pees lenge aur golay bana k fry karlein aur nikal lein. Ab isi pateeli mein: 4-5 tomato chopped, Salt to taste,1 tsp lal mirch,1 tsp garam masala pwder,1 tsp dhaniya pwder,1 tsp zeera pwder,Thori si (bareek cut ki hoi) adrak,2-3 hari mirchein,1/2 tsp lehsan adrak paste In tamam cheezon KO bhoon lein.bhoonne k bad isi salan mein koftay dal dein aur thora SA bhoone. Phir 3-4 sabut kali mirch,3-4 longein,1/2 tsp sabut dhaniya,1/2tsp sabut zeera,1/2 tsp ajwain in cheezon ko koot lena hai aur salan mein shamil kark 5-10 min tak cook krna hai. Serve with NAAN..!!

18 KHATAY ALOO:

Ingredients: Boiled potatos=half kg (cubes) Green chilli=6 Imli ka ras= 1cup Zeera= 1tbsp Hara dhaniya= half bunch Kari patta= 6 Salt= half tsp Rai Dana= 1tsp Kuti laal mirchain= 1tsp Sugar= 1tsp Oil=4 tbsp

Method: Zeera ko bhon ker cruch ker lain. pan may oil garam ker k is may rai dana aur kari patta daal k halka sa fry ker lain.phir is may ilmi ka ras dalain .jab halka sa boil aa jaey to is may sugar,salt,kuti laal mirchain daal k itna pakain k mixture thora sa thick ho jaey. Is may aloo daal daal k pakhain. Jab yeh thora sa pak jaey to hara dhaniya (chopped), hari mirchain aur zeera bhona aur crush kiya howa daal dain. Aur papri k sath serve karain.

19 Corn Bread (3 Sept' 07)

Grease the loaf tin 1 cup milk 1 cup white flour (250 g) {stain it twice so that the air passes through it} Corn in cream style 5 tbsp (easily available in can) 3 tbsp sugar 2 ½ tsp baking pwd Eggs 2 nos. ¼ cup melted butter Salt (a little more than a pinch) Mix together baking pwd, flour, sugar and salt In a bowl, add milk, eggs, corns, butter and beat well Mix the dry ingredients in it with the help of spoon . (No need to beat now) Pour this mixture into the greased loaf tin and bake in pre heated oven at 180’C for 20 – 25 mins

20 SEHRI RECIPES ANDAA GHOTALA

Ingredients: 3 or 4 Eggs (boiled, peeled and mashed) 2 large Tomatoes (chopped) 1 Green Pepper (Hari Mirch) (chopped) 1/8 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) Salt (to taste) Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste) 5 tbsp. Cooking Oil A few strands of Fresh Coriander Leaves (Hara Dhania) (chopped - for garnish) Directions: In a skillet, Fry chopped tomatoes in oil until well cooked. Add green pepper, red chilli powder, salt, and black pepper; stir fry for a minute or so. Add Eggs and cook by stirring until eggs are well done; remove from heat. Garnish with chopped fresh coriander and serve hot. Sep 14 (15 hours ago) CHEESE TOAST Ingredients 1/2 tsp chilli powder 1/2 tsp mustard paste 1/2 tsp black pepper powder 2 tsp flour 4 eggs 50 Gms butter, softened 350 Gms cheddar cheese, grated Salt to taste Bread slices Method Mix all the ingredients together except the bread. Put the mixture into a blender and make into a thick paste. Cut out the ends of the bread slices and cut into any shape or size desired, provided the size is not too large or small. Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the mixture needs to solidify somewhat to stick to the slices while frying. Take out from the freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and fried in the morning at breakfast

Vegetable omelet Ingredients

2 eggs 1 tsp black pepper 1½ capsicum, chopped 1–2 green onions, chopped 2–3 green chilies, chopped Coriander leaves, chopped Salt to taste Oil for frying Method Beat eggs, add vegetables, salt and pepper and mix well. Heat oil in a frying-pan, add the egg mixture and cook slowly. Lift with spatula and turn over to cook the other side. Fold and serve hot 12:52 pm (2½ hours ago) ALOO QEEMA 1/2 kilo potatoes -2 onions - finely chopped -3 garlic cloves crushed -1 ginger, fresh 1/2" piece - 1/4 cup vegetable oil -1 tsp. red chili powder. -1/2 Tsp. turmeric powder - Salt 2 tsp. or to taste. - 1 tsp. level ground cumin. - 2 tsp. yogurt. -2 tomatoes, chopped coarsely - 3 tbs. Fresh coriander leaves chopped. -1/2 Tsp. garam masala for garnish. - 1 green chili chopped. 1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time. 2. When onions are soft but not brown add minced meat, garlic and cook over low heat. Stirring all the time and making sure that all the water is evaporates and meat turns brown. 3. Add chopped tomatoes, yogurt, all spices, salt and cook for five to ten minutes, stirring all the time. Add a bit of water if feel necessary during the process. 4. Add potatoes and mix it well, add one cup of water, cover and leave to cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water. 5) Add garam masala, green chili and coriander leaves. Mix well and serve hot with paratha.

21 Chicken cheese kabab by rida INGREDEINTS: 1/2 kg chicken qeema (machine se pisa hwa) 1 egg 1 tsp lehsan adrak paste 4 hari mirchein (bareek cut ki hoi) thora sa hara dhaniya chopped(with knife) 1 tsp salt 1 1/2 tsp kali mirch ek bowl mein chicken,lehsan adrak paste,hari mirchein,hara dhaniya,salt,kali mirch n egg add kark ache se mix karlein aur 10-15 min k liye rakh dein. [Agar beef use karrahe hai tou marination time 30 min ka hga] FOR FILLING 1/2 cup cheddar cheese grated Salt to taste Hara dhaniya n hari mirch In sub ko mix karlein Ab qeeme k tikye bana k is mein ye filling add karlein aur bund karlein kabab ki shape ka bana lein. [pani k saath set karte jae shape ko coz chicken qeema is very much sticky) ache se shape dena hai koi crack nahi hna chahiye warna fry karte wakt cheese bahir ajaegi kabab banae k bad deep fry them. thses kababs were served with SPICY SAUCE SPICY SAUCE served with chicken cheese kabab sabut lal mirch (a/c to u as much spice as u want) mirch ko tawe pe bhoon lein aur bowl mein le k ye cheezein add kardein 1cupimleekarus1tspsugar1tspsaltsub cheezon ko blend karlein.

22 Stuffed potatoes INGREDIENTS:-

potatoes (boiled n mashed) half kg lehsan (chopped) 1 tbsp Egg 1 Carrot (finely chopped) 1 Capsicum (finely chopped) 1 Cabbage (finely chopped) 1 Corn flour 2 tbsp til 1 cup Green chilies 4 chat masala 2 tsp bl pepper 2 tsp Salt as req Ajinomoto 1 tsp Oil 1 cup Chilli sauce 2 tbsp METHOD: - heat 1tbsp oil n fry lehsan. Add cabbage, capsicum n carrots & mix well. Add salt, ajinomoto (1/2tsp), bl pepper (1 tsp), chilli sauce, chat masala (1 tsp) & mix well. Turn off de stove let it cool 4 few mins. Add salt, bl pepper (1 tsp), chat masala(1 tsp), green chilllies in potatoes n mix well. Make flat & thin pera of potatoes. Put de filling in de centre & cover it from both sides & cover v well. Put in fridge for 1 hour. In a plate take corn flour n til. Coat stuff potatoes in egg den til n corn flour & deep fry till golden brown

23 MeethiTikyan

Ingredients: Suji 1 cup (milk main soak kar lain) Ghee 2 tbsp Sugar 1 cup Miada 1-1/2 cup Milk (as required) Elaichi powder 1/2 tsp Oil for frying Method: In tama cheezon ko mila kar gondh lain aur is ko bail lain phir cutter se different shapes ki tikyan cut ker lain n deep fry ker lain. Aug 11 ANDAY KA HALWA 9.8.2007 ANDAY KA HALWA Ingredients: fresh milk=4 cups eggs=4 khopra=for garnishing desi ghee=1 cup zarday ka rang= a pinch almonds= half cup(chilka othar k) illaichi=4 or 5 sugar=1 cup suji=1 cup Method: thoray say desi ghee may almonds ko fry ker k nikal lain. baqi bacha howa desi ghee sauce pan may dalain aur is may suji ko bhonay.phir blender may fresh milk,eggs( aik aik ker k dalna hai),illaichi,zarday ka rang,sugar dalain aur is ko blend karay.jab suji golden brown ho jaey to os may blend kiya howa mixture daal dain ..Continously spoon chalain takay suji neechay lag na ajey aur is mixture may koi lumps na ban jaey. jab yeh sab ko bhon ajey aur is ka texture kheer jassa ho jaey to is ko dish out karay. oper say fry kiya howey almonds aur khopra say garnish ekr dain.

24 Rahat "chicken hara masala"

"ingredients" Chicken 1 ½ kg (korma cut) Yogurt 1 cup Ginger garlic paste 1 ½ tsp each Garam masala pwd 1 tsp Long 7- 8 No. Whole black pepper 5 – 6 no. Haldi ½ tsp red whole chillie 6-8 no meethi ½ tsp spinach 1/4 cup {boiled &crushed} green onion 2-3 as req oil as req,,, method take a pan 3tbsp of oil add marinate chicken with include all masala abt 2 -4 hours when its get tender....uss pani mein pak jaye...lid them 4 a while....whole red chillie ,,,haldi,,garam masla cinium stick {Dar chini }kali mirch ,,dhaniya zeera pwd {roasted on fry pan}mix all masala ,,then add green onion & coverup them lilbit of water takay masala neche na lagay add spinch when u look its bubbling and sizzling add meethi sprinkle hara dhaniya green chillies and ginger juliancut &we dntuse artifical colour its look like very refreshingserved with naan rotti bolied rice 1:-well`1 killo chicken 1 cup yougart,1 ½tsp ginger or garlic paste,1tsp garam masala.salt 2 taste, oil 2-3 drops,½ turmeric pwd (haldi) 2:-acah ab uss tamam masala ko chicken mein laga kar marinate ker dain abt 24hours,required 3:-phir bad mein jo meine oper masala ko mention kiya woh baad mein add kerna ha 4:-jub ap dekho chicken gal gaya hai thab apnai meethi palak add kerni hai or spring onion uss mein hara rang rehay ga or koi zarraorat nai artfical colour ki okie i hope u ppl understand it& there is no confusion any more

25 gulab jaman

~~Recipe~~ Ingredients: Milk powder=1 cup maida=1 tbsp(level) baking powder=1tsp oil=1 tbsp egg=1 no For shera: pani=2 cups kewara=1/2 to 1 tsp ilachi=4-5 nos sugar=1 cup Method: maida,b.k,milk powder, oil aur anda daal kar dough gond lein aghar aata shakt hojahey to 1/2 se 1 tbsp gela doodh daal saktey hain.sheera k leye sari cheezein daal kar ek boil taak pakahey.ball bana kardeep fry karhey slow flame per jab brown hoo jahey achey to nikal lein aur sheerey mai daal dein. 26 Khobani Ka Meetha INGREDIENTS FOR THE CUSTARD custard powder 4 tbs sugar 8 tbs milk 1 litre Method to make the custard (this is how u make it normally) 1.Take out about 1/2 a cup of milk from the 1 litre. 2. Heat the remaining milk. Add the sugar & bring to boil 3.Add the custard powder in the 1/2 cup of milk. Mix well & add to the boiling milk. Stir well so that it does t get lumpy 4.Pour into a serving dish & chill KHOBANI TOPPING 1 packet (250 g) dried khobani.Soaked overnight in 1 & 1/2 cups water. Sugar about 3/4 cup almonds (whole not chopped, use about a handful) METHOD 1.Cook the soaked khobanis for about 2 hours, till it becomes very thick. Make sure you cook this on a low flame. 2. After 2 hours, add the sugar. Stir constantly. Also add the almonds The mixture should be thick & have the consistency of jam. Put the khobani mixture over the custard & chill. Decorate with cream & almonds. 27 Chicken Badami Korma --- recipe

Ingredients: • Chicken 1 kg • Ginger garlic paste 1 tab spoon • Onion 3 ( fried and crumbled ) • Red chilly powder 1 tab spoon • Salt to taste • Coriander powder ( pissa dhania ) 1 ½ tab spoon • Nutmeg, mace, cardamom Mix ( jaifal, jawatri n elaichi mix) 1 tsp • Whole Garam masala ( 2 -3 green cardamoms, 8-10 black peppercorns, 4-5 cloves, 1-2 cinnamon sticks ) • Dairy Cream ¼ cup ( or use any other cream that’s available like olper’s ) • Paste of 15- 16 almonds that were soaked , peeled and in a blender pureed to a paste with some water • Yoghurt 1 cup • Ghee ½ cup • Almonds - for garnishing Method: Marinate the chicken in ginger garlic paste for an hr before you begin cooking. In a saucepan heat oil/ghee and fry the marinated chicken for 5-6 min until it turns guldens. Pour yoghurt into the chicken and bhunu it for a min or so then add in the spices which include red chili, coriander powder, and whole garam masala. Also throw in the ginger julienne. Bhunu it until you can smell the masala and oil forms a thin film on the surface. At this stage add in the fried onion crumble and salt. Stir to mix. Add in a little amount of water as well and let it cook so that the flavors get incorporated. Add the almond paste. Stir to mix well. Cook for a min or so then pour in the cream. Stir to mix. Add the jaifal, jawatri mix. Add some amount of water into the korma and put the lid on. Let it cook on lowest heat for 15 min. or so by which time it should be ready to serve. After you dish it out garnish the absolutely delicious mouth - watering korma with almonds and serve it with sheermal.

28 Chicken nSauteed tomatoes

NAMKEENCHICKEN Whole chicken of 2 KG. Take water in bowl and add a pinch of Zarda food color in it now dip chicken,After 20 mins turn the side of chicken.Drain water and use chicken for the recipe. Garlic paste 2TBsp Papaya paste 2Tsp Salt 1Tbsp black pepper(optional) Instructions: Now make a paste of garlic, papaya, salt, and apply it very well on chicken. Chicken per cuts laga dain.Marinate it overnight or minimum 4 hours. Then heat oil (don’t boil the oil very much) on low flame, add whole chicken and cover it to avoid the splashes.Keep changing it sides after sometime. Deep fry it well and take our when its golden fry. Serve it with baby tomatoes Sautéed baby Tomatoes: Heat a little butter in frying pan alogwith few drops of oil. Then add 1.1/2 Tbsp garlic paste. Then add baby tomatoes, sprinkle salt and black pepper on it, sauté and pour on/and sides of chicken in serving dish

29 Mutton Chops Stir fried veggies MUTTON CHOPS Ingredients salt red chili flakes Ginger garlic paste crushed black pepper eggs pinch zarda color Soya sauce chat masala INSTRUCTION Steam mutton chops in little water when steamed and water is dried then add 1.1/4 tsp salt in chops, and 1.5 tbsp garlic and 1tbsp ginger paste, 3 tsp reb chili flakes. Mix well and put the flame off.Crush the fresh black pepper (not powdered form) and add 1.5 tsp in chops. Beat three eggs in a seperate bowl and then add pinch zarda color, pinch salt, 1/2 tsp crushd black pepper, 3 tbsp soya sauce, 1 tsp chat masala and beat well then dip the chops inn egg mixture and deep fry........ 30 ONE POTATO TWO POTATO (1 day cooking class)

FRIES Potato 1 kg Salt 1 n half tsp METHOD Cut potato in medium size finger, soak in salted water, and boil half done. Heat oil, deep fry fingers on high flame till crisps. Remove and serve with sauce of your choice... SWEET N SOUR SAUCE: imlee juice half cup Ketchup 2tbsp Chili pwd half tsp Sugar 3 tbsp Salt half tsp Cook all together till thick. Remove pour over fries and serve. TANGY MASALA chaat masala 1tsp tatri pwd half tsp Chili pwd half tsp Mix all together .sprinkle over hot fries and serve. GARLIC MAYO Mayonnaise 4 tbsp Vinegar 1tsp Garlic paste half tsp Mix together. Pour over fries and serve. CHEESE FRIES Cream cheese 3-4 tbsp Mayonnaise 3 tbsp Vinegar 1 tbsp Mix together. Pour over fries and serve. CRISPY WINGS

Chicken wings 1 kg Salt 1 1/2 tsp Garlic 1tsp Chili garlic sauce 2 tbsp Chili pwd 1 1/2 tsp Soya sauce 2 tbsp Vinegar 2 tbsp Corn flour as required to roll METHOD: Marinate wings for one hour. Steam the wings till water dries. Remove, cool. Roll wings in dry corn flour. Fry wings till golden... chilli nuggets Chicken mince half kg Bread slice 2 Salt 1 1/2 tsp Green chilies finely chopped 1 tbsp Garlic 1 tbsp Pepper 1 tsp Coriander leaves chopped 1 tbsp Eggs for coating Bread crumbs for coating METHOD :Mix all above ingredients and keep a side for half an hour. Make in the shape of nuggets. Dip in eggs then roll in bread crumbs. Deep fry in hot oil... CHICKEN BURGER Burger buns 4 Chicken mince half kg Ginger garlic paste 1 tbsp Salt 1 tsp White pepper 1 tsp Wooster shire sauce 1 tbsp Egg 2 beaten Bread slice 2 soaked Bread crumbs as required, cabbage, mayonnaise, tomato slice, cheese slice METHOD Mix all above ingredients... make in shape of patty...dip in beaten eggs , then roll in bread crumbs , and shallow fry till golden brown. Heat buns apply mayonnaise, put patty, cabbage, tomato. Top with cheese slice then again apply 1 tsp of mayonnaise... cover with the top portion of bun. Serve with fries and ketchup 31) Hot and spicy shashlick (Rahat)

Hot and spicy shashlick boneless chicken 1/2 kg (cubed) ginger garlic paste 2 tsp salt garam masala 1/2 tsp lemon juice 4-5 tbsp red chilli paste (make a paste of red chillies) 2 tsp 1/4 cup oil onion (cubed) tomatoes (deseeded and cubed) capsicum (cubed) mix all these ingredients with the chicken and put in fridge. Then put this chicken on saclike skewers with the veggies and fry 1 tbsp oil. You can also cover it while frying. Pour the remaining marinade on it; add a few drops of lemon juice. Fry some more and serve with boiled rice and yogurt sauce. Boiled rice boil the rice with some clove(long)and whole black pepper(sabit kali mirch).now let them cool heat a bit of oil add rice, salt add some orange food colure and take them out. Yogurt sauce yogurt cream salt black pepper dry mint leaves zeera lemon juice cucumber mix these ingredients together

32)Chicken Manchurian ingredients

chicken half kg bone loess garlic ginger paste 2 tsp chopped red color half tsp if u want white vinegar 4 tbsp red chili 1 tsp Chinese salt 1 tsp sugar 1 tsp corn flour half cup ketchup 1 cup salt half tsp black pepper 1 tbsp chicken cubes ( knor) 2 green chili 2 oil half cup recipe chicken main sugar half tsp , salt half tsp ,oil 2 tsp , corn flour 1 tbsp Mila kar 15 min k lia marinate hona k lia rakh dain phir pan main half cup oil garam karain us main chiken ki alag alag boti dal kar fry karain yani aik aik boti rakhain alag alag jab lite brown hojaa chicken tau nikal lain botiyan aur halkay flame pa fry karni hay chicken gravery ; pan main half cup oil dal dain us main ginger garlic ka paste dal kar fry karain then us main yakhni jo knor cubes ki banai hay wo dal dain us main phir fry ki howi chicken dal dan phir ketchup dal dain phir lal mirch 1 tsp , black peper half tsp , sugar , 1 tsp , chinese salt half tsp , white vinegar 4 tbsp , red color ( agar chaho tau dalo main na banai hay ya dish main ya prefer karn k nahe dalo tau acha hay waisya hi color acha ajta hay ) dal dain thori dair pakaen phir us main hari mirch cut kar k dal dain aur 1 tbsp corn flour ka paste bana k dal dain wo thick hona laga tau flame off kar k nikal lain chicken k chotay pieces karna hai aur bone les layni hay

33)Degi Alu Ghosht ingredients

Half Kg ALu ( do hiso mei kaat lay) Half Kg Meat ( beef or mutton) 2 tsp ginger n garlic paste 1 tsp Salt 1 pao onions ( bareek kuti huai) 1 pao Yogurt 4-6 Green Chillies ( bareek kati huai) 4 BAri Elachi 4 CHoti ElaChi 1 Tsp Black pepper 2 tsp Kuti huai Red chilli 1 tSp Black Zeera 1 Tsp Garam MAsala 1 tsp Pisa hua dhania Quater Tsp Zafraan aur Javeri ( pani mei bigo kar rakhna ha) 1 Cup Ghee 1 Tukra Daar Chinni ( kut laina ha) METHOD: Heat Ghee in a PAn n then Add potatoe in it . Fry it n cover it up for 4 or 5minutes when its colour changes into Light brown. Take it out from the Pan...Now in that Ghee Add Onions n fry when its colour changes into light brown... Take it out from pan n soak it in the tissue paper or any news paper. (Elachi aur kala zeera KO kuth lay) Now in a Separate bowl Add ghost, yogurt, elachi Black zeera powder, daar chinni ginger n garlic paste, Salt, Pisa hua dhania, Zafraan, Red chilli, Black pepper & onions. Mix it Well n marinate it for abt half n hour ... After Marinating Add that marinated Meat in That ghee... n cover it up for abt half an hour if necessary Add little bit water in it.. Now after half an hour add Fried Potatoes... cover it up & After 10 minutes In the End add JAifal Javerii , Garam Masala , green chillies .. N then dish out

34) Puri Maida 1kg

Ghee 1/2 cup Salt As required Method: Sari cheezeon KO mix ker k ghoond lekin, ataa Na buhot sakht hona chahiye aurr Na bilkul narm. Oil laga k roti KO phaila lein aurr haaton ki madad se hi puri KO Bara ker lein aurr deep fry ker lein. Potato Tarkari Aloo 1/2 kg (Boiled aur haath se hi roughly toor lein, aloo KO cheelne ki bhi zaroorat nai) Haldi 1/2 tsp Masala mixture ov (sonf, meethi dana, kalongi, zeera & raee) inn sab ko mixx ker k koot lein) 1 1/2 tsp approx Sabit lal mirch 4-5 Salt As required Method: 1. Aik pan main aloo daal ker itna Pani Daal dein k aloo achi tarha doob jaein ;) 2. baqi sari ingredients iss main daal dein aur halki aanch pe 1/2 ghante k liye pakne dein. 3. agar aap ko tarkari ko spicy kerna hai tu sabit lal mirchon ko serve kerne se pehlay toor sakte hain :) Halwa Sooji 1cup Ilaichi 3-4 (kuti Hui) Sugar 1 cup Zarde ka rang as required Ghee 2-3 tbs Rose water 1 tsp Kishmish (raisins) 1/4 cup Method: 1. Aik non-stick pan main sooji aurr kuti hui ilaichi daal ker 10-15 min k liye bhoonain. 2. aab iss main cheeni aurr zarde ka rang mix ker dein. 3. jitni zaroorat ho uthna pani daal ker itna pakaein k halwa apni form main ajaye. 4. jab halwa khushk ho jaye tu iss main ghee daal dein. 5. akhir main kishmish aur rose water bhi shamil ker dein. note: approx 1 1/2 cup pani kafi hoga 35) RFC with Zinger chicken pieces 1 kg with skin

vinegar 1/4 cup garlic powder 1 tsp red chilli powder 1/2 tsp paprika powder 1 tsp black pepper 1/2 tsp mustard powder 1/2 tsp salt in vinegar add all the above spices and mix it, marinate the chicken pieces in it for atleast 12 hours or overnight, then put in strainer so that its excess liquid comes out. in 2 cup plain flour add 1/2 cup corn flour, 2 tsp baking powder, about 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/2 tsp paprika powder, 1/4 tsp red chili powder, a bit of salt, mix it well, roll the marinated chicken in this dry mixture, then put these coated chicken pieces in fridge for 2 -3 hours, deep fry them in medium hot oil with the lid on, for zinger do the same process with the breast fillet, on a bun drizzle mayonnaise, then put the fried fillet on it, some chopped ice burg lettuce and close the bun. Cut the potatoes like chips roll them in the dry batter and deep fry. Tips: 1. while frying the chicken pieces do not fry loads of chicken pieces at a time, fry 2 or 3 at a time. 2. If you are not satisfied with the frying then after frying the pieces, put them in preheated oven for a few minutes but put them on the oven racks directly. burger recipe take chicken breast flits.... madia-4TBsp,cornflour=4TBsp,mustered pad=1/2tsp,paperika pwd=1Tbsp,white paper=1tbsp,salt=1tsp,chanise salt-1/2tsp,bread crumbs=3 to 4 TBsp,(mix all these dry ingredients) take 2 eggs, 2tbsp Soya sauce, 2tb chili sauce, white pepper=1tsp,salt little bit.(beat it) 1st dip the chicken flit in egg mixture n den in dry mixture n den egg mixture n den dry mixture ..... Make layers n layers as u wish n fry it on mid heat...... 36)Chicken nuggets Boneless chicken (breast fillet) 4 flatten them with a mallet and cut them in 1-1/2 inch square pieces Sprinkle a bit of salt, black pepper and white pepper on them. roll them in the dry fritters batter, put them in a strainer to remove excess flour, then add water in the batter, whisk it,(there shouldn’t be any lumps, and it shouldn’t be too thick)dip the chicken pieces in it then roll them in dry bread crumbs, then deep fry them. Fritters batter:in plain flour add just a bit of corn flour,white pepper,black pepper, salt, mustard powder, and a bit of baking powder. 37) Zarda boiled rice =500gms

sugar = 2cups asharfi= 1 1/2cups alomonda, pistacho=1/2cups green cardamom=3-4 cloves=5-6 badiyan ka phool= 1-2 rose water/rose essence=3tsp ghee= 3-4tb.sp yellow color= 2tsp in a pan heat ghee. Put green cardamom, cloves, badiyan ka phool. Add sugar and mix it. Now add yellow color n rice n mix it. Lastly add ashrafian.n put it on dum

38) Zaafarani Kofta Biryani For koftas: Qeema 1/2 kg 1 onion raw 1 onion fried till brown 1-1/2 tsp ginger garlic paste yogurt 1/4 cup red chili powder 1 tsp dhania zeera powder 2 tsp garam masala powder 1 tsp jaifel javetri illaichi powder 1/2 tsp green chillies 4 - 6 mint leaves badaam pista paste 2 tbsp khashkhash paste 2 tbsp salt besan 1/4 cup (thoray se ghee mein bhoon lain) 1/2 tsp zaafaran strands soaked in a bit of water mix all the above ingredients togather and process them in a processor, and make koftas like the shape of fat and small seekh kabab. Boil 1/2 kg rice with a bit of mint leaves, cloves (laung), whole black pepper (aik kanni chor dain) sprinkle some yellow food colour and mix. in a pan heat some water add 1 fried onion, some sliced ginger, 1 - 2 crushed black cardamom(kut'ti bari illaichi) 3 - 4 crushed green cardamom (kut'ti choti illaichi) , 4 - 5 cloves (laung), 8 -10 whole black pepper, 1-1/2 to 2 tsp dhania zeera powder , 1-1/2 tsp red chilli powder, 1/2 tsp jaifel javetri illaichi powder, add the koftas, cook it, add a bit of salt,mix it, add 1/4 cup mint leaves, 1/2 cup yogurt,5 - 6 whole green chillies, mix,put boiled rice on it, sprinkle a bit of salt,pour some oil on it, add a bit of kewra essence and put on dum. 39) Fried Chocolate Pastry For Pastry Dough:

Maida 2 cups Egg 1 Butter 3-4 tbs Baking Powder 2tsp Milk As required Fillin Milk chocolate (thinly Chopped) 1 cup Egg 1 extra Method1. Dough bana ker iss ko bail lein aurr cutter se circles kaat lein aurr spoon ki help se milk chocolate har circle k beech main rakh dein. 2. Egg beat karein aurr brush ki help se sari pastries ko half circles ki shape main egg laga k band ker dein. 3. Itna deep fry kerlein k lite brown ho jaein. Mango Sauce Mango Pulp 1 1/2 cup Orange Juice 1 glass Sugar As required Yellow Food Color 1 pinch Corn Flour As required Method: 1. Blend Mango pulp ang sugar to make mango puree. 2. in sauce pan, add mango puree, orange juice & yellow food color. 3. Add more sugar if required, sauce shod b very meetha. 4. Mix corn flour wid water, add it in the sauce, cooks it for 5 min more to make the sauce thick Chocolate Sauce Cocoa Powder 5-6 tbs Sugar 4-5 tbs Milk As required (approx 1 cup) Method: 1. Put all ingredients in sauce pan, cook it until it becumz thick sauce. note: 1. continously whisker ki help se mix kerti rahein. 2. iss sauce main hamesha lumps pareinge, iss liye sauce banane k baad Sauce KO chhaan lein 3. Is sauce KO fridge main bhi rakh sakte hain aur freez bhi ker sakte hain 40) Khatti Dal (Hyderabadi Dal)

Ingredients: 6 ounces masoor dal -- (red lentils) 1 1/2 pints water 1 1/2 teaspoons 4 spice seasoning (chile powder, turmeric powder, ginger and garlic) 3 green chiles 12 curry patta 1/2 pint tamarind extract* 1 tablespoon tomato puree 1 teaspoon salt -- (to 2 ) 4 tablespoons oil 1 teaspoon cumin seeds 4 dried red chiles 4 cloves garlic Preparation: 1. Place the daal in a saucepan with the water, 4 spice, whole green chiles, and 6 curry patta. Bring to a boil, then reduce the heat and simmer until the dals have broken up. Add a little extra water if the daal begins to dry out. Pour in the tamarind extract, then stir in the tomato puree and salt and simmer for another 15 minutes. Mash the cooked dal with a potato masher or blender/food processor very quickly until smooth and creamy. (First remove the whole chiles and curry leaves). 2. For tarka; In a second pan, heat the oil until very hot, then add the remaining curry patta, cumin seeds, dried red chiles, and garlic. As soon as the garlic is golden pour the oil and spices over the daal and cover the pan straightaway. Leave for a minute or two. The best Daal I have ever had.

41) Chocolate Brownies plain flour 1 cup sugar 3/4 cup chocolate powder 1/2 cup baking powder 2 tsp eggs 2 oil 1/2 cup walnuts 1/4 cup sift the flour with baking powder and chocolate powder,add half of the crushed walnuts. In bowl take oil, add sugar, beat it well with a beater, add eggs and beat again, add about 3 tsp of milk, add the dry ingredients gradually and beat again, grease a square steel pan

and pour this mixture in it, sprinkle remaining walnuts on it and bake for 25 minutes at 180 degree centigrade 42) PEACH CAKE 5-6 Peaches sliced with skin 1 C Maida 5-6tbsp Melted Butter - Milk (Rahat didn’t told the quantity, well say about 1/2C) 1tsp Baking Pwd 1 1/4C Sugar (separately) 1 Egg 1 Lemon squeezed 1/2tsp Cinnamon Pwd (darchini pwd) Pinch Salt Method: 1. In a bowl take 1/2C sugar and egg, beat with a fork. Add milk and stir again. 2. In a separate bowl take Maida, salt and baking pwd, mix well, 3. Pour maida mixture in egg batter by 2 parts and mix, add 1 1/2tbsp of butter and mix. 4. In remaining 3/4C sugar bowl add a little quantity of maida(abt 1-2tbsp) and cinnamon pwd and mix. 5. In Peach bowl add lemon juice and mix, add sugar mixure(step4) and mix. 6. Grease the baking pan, put butter paper and pour the Peach batter first, pour remaining butter all over it, now add the remaining batter(step3) all over on top and Bake in oven for 20-25min on 200`C. 7. When done so let it cool which is very important and then turn upside down and serve with whipped cream. 43)Chocolate Chip and Peanut Cookies Ingredients: Chocolate condense milk ½ tin Butter ½ cup Maida 2cups Baking powder 1 ½ tsp Peanuts & chocolate chips as required Method: 1. Beat butter with wooden spoon then add chocolate condense milk in it. 2. Add baking powder in flour, mix it well 3. Combine both; flour n condenses milk mixture, make soft dough. 4. Make 2 half of this dough 5. Put peanuts in 1 half and chocolate chips in another 1

6. Make cookies of any shape of your own choice 7. Set all cookies in greased baking tray, bake for 15-20 min in preheated oven 44) CHEESE CAKE BASE melted butter 2 tbsp biscuits ( biscuits ki quantity miss hogai b/c transmission problem well i think 1 packet sufficient hoga waisay agar kisi ko pata ho tu plz zaroor bata dain ) biscuits k crumbs bana lain is main butter ko mix kar k 9 inch k pan main set kar karlain pressed kar k laga lain aur freezez main rakh dain ta k set ho jaye cottage cheese 1/2 packet cream cheese 4tbsp gelatin 2 tbsp condensed milk 1/2 can pineapple chunks 1/2 can vanilla essence 1/2 tsp yellow food color pinch cream 1 packet in sab cheezon ko mixer main daal kar mix kar lain aur jo base bana k rakhi hay freezer main us k oper pore kar k isay freezer main rakh dain set honay k lye jab fully set ho jaye tu serve karain

45) RECIPE OF KEEMA BANDGOBI ( OR CABBAGE ) 250 gm keema 250 gm bandgobi ( or cabbage) thinly cut, 2 tsp adrak lesan paste 1/2 tsp haldi, 1- 1 1/2 tbsp dhanya and zeera powder mixture, 1 tsp red chilli powder, 1 big capsicum 4-5 long 8-10 whole black pepper, 2 medium onions 2-3 tomatoes, pudina, fresh or dry basil leaves fresh green and red chilies ..

METHOD : CUT ONION IN HALF AND THEN SLICE IT, NOW, PUT OIL IN COOKING POT, PUT ONION LITTLE FRY , THEN PUT ADRAK, WHOLE BLACK PEPPER AND LONG , FRY LITTLE , WHEN ONION IS LITTLE TRANSPARENT, THEN PUT THE CABBAGE, FRY ONLY LITTLE , THEN TAKE OUT IN A BOWL.. NOW, IN SAME POT , PUT KEEMA , ADRAK LESAN PASTE, HALDI, DHANYA ZEERA POWDER , red chili powder , fry , then put 1 onion roughly chopped ( some cubed and some sliced), put salt, , fry, well till color of keema changes , then put roughly chopped tomatoes ,fry , then cover and leave to cook.. Add little water in between, continue cooking on slow heat till tomatoes are soft... when tomatoes are soft add the onion and cabbage mixture , cover and cook a little , then add cut ginger juliennes, and crushed dry or fresh pudina, thinly cut basil , mix ...and serve with boiled rice 46) CHICKEN PASTA SALAD Ingredients 2 cups boiled pasta, of any small shape 2 tbsp butter, melted 1/2 cup sweet corn 1/2 cup cashew nuts 1 shredded capsicum 3 green onions, thinly sliced 1 cup cooked boneless chicken, diced 1/2 cup sprouted beans, slightly boiled 1/2 cup peas, boiled 1/2 cup vegetable oil 2 tbsp vinegar 1 tbsp Soya sauce 1/4 cup white sugar 1 tbsp lemon juice Method Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted. Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas. Prepare the dressing by blending oil, vinegar, Soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat. Serve immediately or chilled. 47) ITALIAN POTATO SALAD

Dressing: 1 1/2 cups olive oil 3/4 cup wine vinegar 1 teaspoon sea salt 1/4 teaspoon cracked black pepper 1/4 teaspoon each basil and oregano (or to taste) Pinch of red pepper flakes Salad: 2-3 lbs baby new potatoes 2 large red sweet vinegar peppers 1 large red onion, sliced into rings Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings. Scrub potatoes and remove eyes. Do not peel. Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking. Cut potatoes into bite sized pieces and set aside in a serving bowl. In the same pan, bring remaining ingredients to a boil, and then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot). Allow potatoes to marinate for 10 minutes, and then remove with a slotted spoon. Season to taste with salt and pepper. 48) RUSSIAN SALADS Ingredients 4 Carrots 2 Potatoes 1 Cup peas 1 Apple 1 Cup beans, French cut into half 2 Tablespoons lemon juice Salt and pepper Mayonnaise Boil each vegetable separately until just tender. Remove with a slotted spoon and put into large bowl of ice clod water. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in large bowl. Add lemon juice, salt and pepper to the mayonnaise and mix well. Pour the mayonnaise over the vegetable and mix gently. Break the lettuce up into large leaves and used the line in salad bowl. Spoon the vegetable mixture on the top of the leaves. Refrigerate for several hours. FRENCH DRESSING 1/2 cup fresh lemon juice

1 1/2 cups olive oil 4 garlic cloves, halved 2 teaspoons salt 1/2 teaspoon pepper 1 teaspoon dry mustard 1/3 cup chili sauce 1 teaspoon paprika 2 or 3 teaspoons horseradish, if desired PREPARATION: Mix all ingredients in a large jar. Cover and shake until well blended. Store in refrigerator. Makes 2 cups of French dressing THOUSAND ISLAND DRESSING 1 c. mayonnaise 1/3 c. ketchup 1/4 c. pickle relish 1 tbsp. chopped onion 1 hard cooked egg, chopped Mix all ingredients together well. Cover and chill. Makes 2 cups. To make Russian Dressing add some chili sauce to the Island dressing. 49) MACROONI SALAD Ingredients 2 cups macaroni 1 cup sour cream 1 cup thousand island salad dressing 3/4 cup sugar 1 tsp. garlic 1 tsp salt 1 tsp. mustard Directions Cook macaroni with 2 tsp. salt until soft, then rinse in cold water. Drain well. When cooled, add rest of ingredients. Does not get watery.

50) Spicy chicken biryani

Chicken 1 kg rice 1 kg red chili powder 1 tbsp coriander powder 1 tbsp jaifel powder 1/4 tsp javetri powder 1/4 tsp illaichi powder 1/4 tsp sabut zeera 1-1/2 tsp long(cloves)8-10 whole black pepper 6-8 bari illaichi 3-4 ginger garlic paste 1 tbsp onion 3-4 chopped and browned milk 1 cup oil 1 cup potatoes 4-5(boiled a bit) tomatoes (chopped) 4-5 sliced ginger 2 tbsp karri patta 8-10 mint leaves 1/4 cup green chillies 8-10 green coriander 1/4 cup boil rice with zeera and sabit garam masala. in a pan put chicken,tomatoes,all the spices,ginger garlic paste,potatoes,onion,salt,add some water,cover the pan and cook for a while, then add green chillies,green coriander,jaifel,javetri,cardamom powder,sliced ginger,cook this,add boiled rice,pour 1 cup oil on top of the rice,then pour 1 cup milk,sprinkle some yellow food colour,put on "dum" Garnish with boiled eggs

51) CRISPY FRIED CHICKEN SANDWICH

1/2 Kg BONELESS CHICKEN, CUT INTO THIN STRIPS OR SLICES MARINATE: 1/2 TSP MUSTARD POWDER SALT AND BLACK PEPPER AS REQUIRED MARINATE CHICKEN WITH THIS MIXTURE AND LEAVE FOR ABOUT HALF HOUR. COATING: 5 TBSP PLAIN FLOUR 3TBSP CORNFLOUR SALT, PINCHES OF SODA BI-CARBONATE, 1 EGG 1- 1 1/2 TSP SOYA SAUCE STEP 1: IN ONE BOWL PUT FLOUR, CORNFLOUR, SALY, BLACK PEPPER, AND PINCH SODA BICARBONATE. STEP 2 IN ANOTHER BOWL PUT 1 EGG; PUT LITTLE WATER, MIX, THE PUT SAYA SAUCE, LITTLE BLACK PEPPER, VERY LITTLE SALT, AND JUST ENOUGH CORNFLOUR TO MAKE A THIN PASTE... NOW, FIRST COAT THE CHICKEN IN FLOUR MIXTURE( STEP 1) , REMOVE EXCESS AND THEN DIP IN EGG MIXTURE AND FRY IN MEDIUM HOT OIL , IN A FRYING PAN, WHICH WILL BE HALF FILLED WITH OIL.FRY TILL LIGHT BROWN FROM BOTH SIDES. PREPAREING THE SANDWICH : TAKE LONG BUNS , PUT MAYONNAISE ON BOTH SIDES , THEN PUT CHICKEN PIECE, THEN PUT EITHER A PIECE OF ICE-BURG LETTUCE OR SIMPLE SALAD LEAF , THEN PUT CHILLI GARLIC SAUCE, COVER THE BUN AND SERVE

52) KFC HOT SHOTS

Ingredients: Boneless chicken (cut it in square shape pieces) Eggs (1 to 2) Corn flour (4 tb sp) Maida (4 tb sp) Vinegar (2 tb sp) Soya sauce (1 tb sp) Chili sauce (1 ½ tb sp) Black pepper (1/2 tea sp) Mustard powder (more than ½ tea sp) White pepper (1 tea sp+1 tea sp) Garlic cloves (4 to 5: paste or finely chopped) Salt (1 tea sp or to taste) Chinese salt (optional) Chicken cubes (2) Oil (1 tb sp + for frying) Recipe: 1. Steam the chicken pieces with oil (1 tb sp) + Chinese salt + garlic cloves (4 to 5) + vinegar (2 tb sp) + salt (to taste) + white pepper (1 tea sp) 2. Make mixture in bowl with eggs + chili sauce (1 ½ tb sp) + Soya sauce (1 tb sp) + white pepper (1 tea sp) + black pepper (½ tea sp) + mustard paste (more than ½ tea sp) + Maida (4 tb sp) + corn flour (4 tb sp) + chicken cubes. If this mixture becomes too thick then 2 to 3 tb spoon of milk can be added. 3. Coat the steamed chicken pieces with this mixture, deep fry and serve.

53)Curried Vegetable Pettie Curried Vegetable Pettie For the dough: plain flour 2 cup baking powder 2 tsp egg 1/2 milk for kneading mix flour, baking powder and egg together and knead with milk. leave it for 1 hour For the filling: potato 1 big (boiled and grated) carrot 1 grated peas 1/4 cup (boiled) onion 1 medium sized (chopped) garlic 1 clove curry powder 2 tsp salt heat 2 tsp oil add onion and chopped garlic, cook till onion turns a bit soft, add curry

powder, vegetables, salt, cook it a bit, then take it out in a plate and let it cook, mash it a bit with a spoon. take some dough and roll it with a rolling pin bailna) by sprinkling some plain flour on it, make a thin sheet out of it, cut it into circles with a round cookie cutter, brush egg on the sides of the circle, put a bit of this mixture in the middle, and join the sides (so that it starts looking like a half circle) deep fry them in oil on medium to low heat

54) French toast dessert French toast dessert bread eggs 2 milk as required melted butter 1/4 cup sugar salt 1 pinch in a plate beat 2 eggs with a fork, add a pinch of salt, some milk, mix it well, add butter and mix it. Soak the bread in this mixture for a few minutes. Heat 1 tbsp oil in a frying pan and fry the bread slice on slow heat. For the stewed fruits: bananas apple (cubed) guava deseeded (cubed) orange (cut in sections without seeds) orange juice in a pan take 1 tbsp butter add sugar to taste, add orange juice, fruits except for bananas, cook it a bit, then add the bananas, put the prepared French toast on it so that the stew seeps in the bread a bit, put this bread in a plate, spread the fruit mixture on its sides, garnish with whipped cream and cherries.

55) aaloo kofta curry for kofta:

ingredients: minced 500 gm channay aur khaskhas ka powder or paste 2-3 tbsp onion chopped 1 onion fried 1-2 green chilies 5-6 ginger 2 tsp garlic 2 tsp salt as required for curry: potatoes 4-5 fried onion 2-3 sabut dhania 1 tsp red chilli 1 1/2 tsp haldi 1/2 tsp sabut kali mirch 8-10 longe 4-5 ginger garlic paste 1 1/2 tsp oil 1 cup garam masala powder 1 tsp yougart 1 cup green chilli 2-3 hara dhania 2-3 tbsp chopped ilachi powder 1/4 tsp sabut adrak method: first make kofta in a ball shape then add oil in pan add potatoes in it and add garlic ginger paste and cook for a while and add all spices one by one and then add kofta buhat do not use spoon . When kofta almost cook then add garam masla and green chilli and coarinder in last and put it on in dum and cook it for 10-13 min. serve it with naan sheermal, taftan and garnish with sabut adrak.

56) DOUGHNUT for dough

********* 3 & a half cup maida 2-3 tsp baking powder 1/4 cup sugar 2 eggs 1/4- 1/2 tsp salt 3-4 TBSP butter / margarine sub cheezon ko mix kark milk ki help se goondh lenge aur goondhne k bad bail kar 10-15 min k liye chor denge phir doughnut cutter se cut karlenge (ya koi pyali se cut karlena) phir oil garam kark med-low flame par fry karlenge 1) garam garam doughnut ko icing sugar se coat kark serve karsakte hain 2) doughnut ko room temp pe thanda kark isko sugar syrup (sheera) se grease kar sakte hain 3) sugar syrup laga kar agar chahe tou isk oper chocolate granules aur 100 & 100's sprinkle karsakte hain

57) Kechorian kechorian FOR DOUGH 1/2 cup maash dal (soaked in water n then isko pis lenge) 1/2 cup suji 1 1/2 cup maida 1 TBSP dahi 1 TBSP ghee 1 tsp kalongo 1/2 tsp ajwain salt gondh lenge Pani Ki agar zaroorat ho tou use karenge warna daal moist hgi usi se gondh jaega. Then put it for 1 1/2-2 hrs. ALOO TARKARI 1/2 kg boiled aloo 1 tsp zeera 1/2 tsp haldi 1-1 1/2 tsp crushed red chillies 1 pinch heeng (bht thri si dalni agar ziada dali tou taste kharab hjaega) salt 2-3 tomatoes 2-3 hari mirchein thra sa hara dhaniya thra sa oil pan mei oil le kar add zeera, heeng, haldi, mirchein aur thra sa pani k masala jal na jae phir add roughly chopped tomatoes, mashed aluu, lil bit of water and salt. Let it be cooked for a while on slow flame. dough ki choti choti roti bana lenge (poori k size se bhi choti) & then deep fry it.

58 Chicken Hara Masala

chicken 1 kg ginger garlic paste 2 tsp yogurt 1/2 cup black pepper 1 tsp oil 2 tbsp garam masala a bit salt to taste mix all the above ingredients with the chicken and put in fridge for 5-8 hours. spring onion (chopped)3-4 green corriander(hara dhania)2-3 cup spinach(paalak)1/2 cup boiled kasoori methi 1/2 cup zeera 1 tsp haldi 1/2 tsp garam masala 1/2 tsp sliced ginger sabit garam masala(whole redchillies,cinnamin stick(daar chinni),cloves(long) oil 3/4 cup heat 3/4 cup oil add the marinated chicken fry it till a bit brown then take it out.in the same oil add spring onion,ginger garlic paste,saabit garam masala,sliced ginger,haldi,zeera,garam masala powder,cook a bit then add all the veggies, then chicken, cook it, add some water and cover it. cook a bit then remove from heat 59 HOT n Spicy chicken salsa Ingredients half kilo with bone chicken 'ginger paste 1/2 tea spoon garlic paste 1/2 tea spoon black pepper 1/2 tea spoon salt crush red chili 2 tea spoon vinegar 2 tab tomato ketchup 1/2 cup onion 2 capsicum 2 tomato 1 oil 1/2 CUP green chili 5 PROCEDURE: saab se pehlay oil lo 1/2 cup us mein chicken kay piece dalo slow flame per us kay ander kali mirch 1/2 tea ,salt.ginger1/2tea 1/2garlic paste ye daalna hai aur chicken ko cover kar dena hai..chickne ko golden brown karna hai itna mein aap tomatoo aur onion aur capsicum kaat loo

aur salsa bananay kay liya : 2 tea crush red chilli,1/2 tea black peper, 1/2 tea salt ,vinegar 2 tab, tomato ketchup 1/2 cup in sab ko aik bowl mein mix kar kay rakh doo phir chicken ko dekho jab woh golden brown ho jaye tu us mein tomatoo aur capsicum and onion add karna in sab ko ziyada nahi pakana hai us kay baad salsa add kar doo ....and few min kay baad falme off kardoo and upper se agar ziyada spicy karna hai tu green chilii daal doo

60 kheer with poora ingredients: milk 1-1-1/2 ltr (itna pakaye k 1 ltr reh jaye) rice(3-4 hours tak bhigo kar rakh day aur boiled kar la) 1/2 say thoray kam sugar 1/4 cup condence milk 1/4 cup ilaichi powder 1/4 tsp kewra thora sa Method: milk ko boil karay aur usay itna pakaye k 1 ltr reh jaye phir us main rice dalay aur spoon chalatay rahay phir jab thori thick ho jaye tu us main condense milk dalay phir jab bilkul thick ho jaye tu sugar dal ay aur akhir main aur ilachi powder dalay aur kewra essencedalay aur pistay badam dal kar garnish karay. POORA: ingredients: white flour 1 cup sugar 1/2 cup badi ilaichi 2 sunf 2tsp badi ilachi aur sunf ko pees lay aur usay maida aur sugar main dal kar pani say thick paste banaye phir aik pan main oil garam karay aur slow heat par pan cake ki tarha pakaye jab brown ho jaye tu nikal lay aur kheer k sath serve karay.

61 Aaloo Methi: ingredients:

methi 1/2 kg potatoo 1/2 kg (chopped or take baby potatoo) zeera mutta kutta hoa 2 tsp red chilli 1-2 tsp sabut red chilli 6-8 no tomato 2 no chopped onion(chopped) 2 no oil 1/2 cup ginger garlic paste 2 tsp haldi 1 tsp Method: first add oil then heat it put onion in oil and soft it (not brown it)then add potato ,ginger garlic paste,haldi , red chili ,sabut mirchi one by one put them all and cook itthen add tomato and cook it and in last add methi but make sure methi's color should not loose it color and add salt and cook for a minute and serve with boiled rice . khati daal masoor ki daal 1/2 kg(boiled and belnd it) green chilli 3-4 no (sabut) ginger garlic paste 1 tsp red chilli 1-2 tsp sabut zeera 1-2 tsp sabut red chilli 6-8 no karii pata oil 1/4 cup haldi 1 tsp imili ka pulp almost 1 cup(imili ko water main bhega kar us ka gooda nikal lay thick hona chahiye pulp) salt as required method: first add boiled and blend masoor ki daal in pan and add ginger garlic paste and cook it and add haldi then add water and green chillis and cook it till 20-25 min in a very slow heat . for tarka: add oil in pan and heat it then add sabut zeera , red chilli*sabut wali) karri pata and fry it like tarka and add in cook daal and serve and add salt in last and serve it with boiled rice

62 Lamington rahat

Ingredients: flour 1 1/2 cup butter 1/2 cup sugar (icing or grinded) 3/4 cup eggs 2 baking pwd 4tsp milk 1/2 cup vanilla essence 1 tsp. desiccated coconut METHOD: 1. Cream the butter in a bowl. (U can mix it by hand or with a beater) 2. Add sugar to it and mix well. 3. Add vanilla essence and mix it till it turns into creamy textured batter. 4. Beat the eggs separately and then add them to the mixture and mix well. 5. Sift the flour and baking powder together. 6. Add the flour in portions along with the milk and mix till it becomes a smooth creamy mixture. 7. Pour the mixture in an 8 or 9 inch greased pan and bake in a preheated oven for 50 mins (Preheat oven at 180 C) Choco icing: icing sugar 4 cups coco powder 1/3 cup milk as required butter 1 1/2 tsp 1. Mix coco powder and sugar together. 2. Boil water in a pan. 3. Now mix the butter in the coco pwd and sugar and put it over the boling water pan. 4. Stir it for a while and add milk to it till it has a thick sauce consistency. 5. Take it of the boiling pan but don’t let it cool down. Cut the cake in squares. Dip these squares in the sauce and then take some desiccated coconut and roll them into the coconut. Lamingtons r ready! 63 Shahi Paneer

Cottage Cheese (paneer) = 200gms, cut in cubes. Ghee=1/4 cup 1 big onion boiled and pureed 1/2 tsp ginger garlic paste 1/2 tsp Garam Masala 1/2 cup yogurt 1 tsp red chilli powder 1/4 tsp turmeric powder 1/4 cup cream. 10-12 almonds, 12-15 pistachios.Soak them in water peel their skin and make a paste with some water. Slice ginger Salt Green Chilies Fresh Coriander Saran Heat ghee add the onion puree cook it for a few minutes and add haldi red chilli powder and cook it now add yogurt and cook it for a while then add cream, a pinch of saran mixed in water.Garam masala, salt, almond and pistachio paste. Cook, add fresh coriander, chopped green chilies, some sliced ginger. Now add the cottage cheese and mix.Serve with nan.

64 Chicken Nihari(Rahat)

chicken 1 kg oil1-1/2 cup 1 onion sliced and browned 1-1/2 tbsp ginger garlic paste 1-1/2 to 2 tbsp red chilli powder sonth 1 tsp 1 to sava tsp garam masala powder(1/2 tsp jaifel,1/2 tsp javetri,3-4 ilaichi,6-7 long,11/2 to 2 tsp sonf)use 1-1/2 tsp of this masala sliced ginger green coriander lemon green chillies make a paste of atta and water(Rahat didnt tell the quantity of atta, she said andazay se dal dain) heat oil add chicken and cook,add ginger garlic paste and cook,add red chilli powder,onion,cook this,add salt, sonth ,add a little bit of water,add atta paste and cook,if it gets too thick then add more water time to time,cook for a while,add garam masala,put it on "dum".when oil comes on the surface that means nihari is ready.Garnish with sliced ginger,lemon,coriander and green chillies

65 Chicken Mayo rolls chicken 500gm boneless(cut in strips) red chilli powder 2 tsp coriander powder 2 tsp garam masala 1 tsp zeera powder 1 tsp white vinegar 1/4 cup ginger garlic paste 1 tsp besan 2 tbsp salt to taste green coriander 1/4 cup mint leaves 1/4 cup green chillies 6-7 blend green chillies,mint leaves and green corriander togather to make a paste and add it in the chicken,add all the other ingredients in the chicken too and marinate for 5-6 hours. heat 1-2 tbsp oil add chicken in it and cook,add a bit of water and cook till the water dries up and the chicken is done. Salad: take lettuce, onion rings, and tomato (cubed) in a bowl, add a bit of green chutney and

mix Assembling: take a puri, put some chicken on it, add some salad, drizzle some mayonnaise on it and roll it. Variation: add some green chutney in the yogurt, on a puri, put chicken onion rings, tomatoes, some yogurt chutney and drizzle mayonnaise and roll it. For the green chutney: Dhania 1 "gatti" green chilies 6-7 salt zeera 1 tsp imli pulp 1/4 cup blend all these ingredients together then add 1/2 tsp chat masala Note:in the rolls don’t put too much mayonnaise or it will ruin the taste. Rahat used ready made puris in this dish.

66 Peshawari Kebab (chapel Kebab) Peshawari kebab qeema(Beef)with some fat 1/2 kg crushed red chilies(kut'ti laal mirch)2 tsp coriander seeds(sabut dhania)crushed(mota kut'a hua)1 tbsp cumin seeds(zeera) crushed 2 tsp salt to taste garam masala powder 1 tsp anaar daana 2-3 tbsp 1 raw egg and 1 cooked egg(fry one egg in just a tbsp of oil,do not over cook) makai ka atta as required spring onion 2-3(chopped) green chillies3-4(chopped) fresh coriander 1/2 cup tomato 1 (cubed) in qeema add all the spices,vegetables,add a raw egg,and one fried egg, then add makai ka atta just enough to bind it,make kababs,press a slice of tomato on top of it and shallow

fry it on a "tawa" Nan Nan plain flour 1/2 kg soda bi carb(meetha soda) 1 tsp sugar 1 tbsp yogurt 2 tbsp salt 1 tsp mix all these ingredients and knead it with water, leave for 4 - 5 hours, make naan sprinkle some white and black sesame seeds on it, put them on a greased baking tray and bake at highest temperature, for 3 - 4 minutes you can also make naan in a frying pan without oil make naan put it in a frying pan, cover the frying pan and cook it on slow heat from both sides 67 beef chili with butter rice beef 1/2 kg (cut in short pieces) sugar 1 tsp oil 2 tsp corn flour 2 tsp garlic chopped 2 or 4 no marinated this above thing for 1/2 hour at least or more and fry it till it will cook well add water for cooking beef. dark Soya sauce 2 tbsp woshtershire sauce 1 - 1.5tbsp Thai spice powder 1/2 tsp salt as required redchilli 1 tsp spring onion take 1 or ur choice capsicum 1 or as u required mushrooms 1/2 tins (wid water) Method first u follow the procedure of marinated beef when it will cook well then add all spices and vegetables one by one and serve wid butter rice. BUTTER RICE: rice 1/2 kg (boiled) salt butter almost 1/2 tikkiya pepper as u required or 1 tsp oil 2 tbsp Method: add oil in pan and ad rice, spices and fry for a min and serve wid beef chili.

68 QASER E NAKHIL SHAWARMA RECIPE QASER E NAKHIL SHAWARMA RECIPE

FOR 2 PERSONS SERVINGS: INGREDIENTS: Chicken breasts boneless pieces 1/2 kg (400 gram) breasts shape mein cubes nahi ok Vinegar 4 tablespoon H.p sauce 2 tablespoon Chili sauce 2 tablespoon Soya sauce 2 table spoon Cumin powder (zeera powder) 1/2 teaspoon Coriander powder 1/2 teaspoon Cinnamon powder 1/2 teaspoon Mustard powder 1/2 teaspoon Garlic paste 1/2 teaspoon Onion in paste means cut, then blend 1/2 teaspoon Yogurt 4 tablespoon Lemon juice 1 tablespoon Black pepper 1/2 teaspoon Salt 1/2 teaspoon Method: marinate full breasts pieces with above mention ingredients for 24 hours then grill or barbecue it then cut it in Julian cutting if u dent want to grill u cook it in nonstick pan then smoke it with charcoal . FOR SAUCES: HUMAS: Till 4 tablespoon Chickpeas i cup boiled Olive oil 4 tablespoon Garlic 2 cloves Crushed red chili 1 teaspoon Salt 1 teaspoon Water 1 tablespoon Blend all ingredients in a blender and finally your humas is ready NUTS SAUCE:

Olive oil 2 tablespoon Vinegar 2 teaspoon Salt 1/2 teaspoon Black pepper 1/2 teaspoon Roasted peanuts grind 1 tablespoon Walnuts 1 tablespoon grind Blend all ingredients in a blender and your sauce is ready

MUTABIL SAUCE: BRINJALS 4 pieces small round in shape steamed and peeled off skin Yogurt 1 cup Salt 1 teaspoon Black pepper 1 teaspoon Olive oil 2 teaspoon Blend all above ingrediants and you have a tangy mutabil sauce. TAMBOLI :( VEGETABLE SALAD) Cucumber 1 pieces Julian cutting Capsicum 2 pieces Julian cutting Onion 1 pieces Julian cutting Green chilies 8 pieces round cutting Beet root / chicaner 1 piece Julian cutting Salaam 1 piece Julian cutting Salad leaves as much u want Dip all vegetable in 1 cup vinegar and 1 tablespoon salt for 4 hours If u like add tomato too READY MADE PITA BREADS R AVAILABLE SO TAKE IT GRILL IT CUT FROM CENTER MAKE A POCKET AND ADD CHICKEN, SAUCES, TAMBOLI AND TOUCH OF OLIVEOIL ENJOYYYYYYYYY

69 White karahi recipe Ingredients: Boneless chicken Butter - 1 small pkt adrak Julianne cut (long) 4tbs dried coconut salt white pepper yogurt 1 cup Hari Mirch Hara Dhanya Method: 1.In a karahi, melt butter.Add chicken & fry for about 10-15 mins till golden brown. Take the chicken out. 2. In the same Karahi, add julianne cut adrak, & some hari mirch (which have been slit from the centre).Add 1 cup yogurt, three quarter tsp salt, 2 tsp white pepper. Add chicken. Add 4 tbs coconut. Fry all of this stuff (DON'T ADD ANY WATER) till you get the masala. To garnish: hara dhanya, hari mirchain, adrak 70 palak paneer butter=1/2 tikya oil=2 tbsp palak=1 kg garlic cloves=5 to 6(chopped) salt=1/2 tsp green chilies=to taste red chillier powder=1/2 tsp cottage cheese=1 packet(cut in cubes) cream=1 cup method= in a wok ad half tikya of butter with oil, when butter melts add palak and stir well and then cover the lid, then add garlic cloves,salt,green chillies,red chili powder, and cover the lid again in a pan heat oil add cottage cheese and fry till golden from all sides... when palak tenders add cream and stir well n again cover the lid...when palak tenders and oil appears add cottage cheese n cover the lid again..! ur palak paneer is ready...! 71 Chicken roast sandwich murghi boneless 1.2 kg [1 inch ki choti botiyan]

water half cup namak to taste adrak [pissihowi] 1.2 teasp ketchup 1 tblsp kali mirch 1/4 tsp sirka 1tablsp wohsetershire sauce 1tblsp Lashan pissa howa 1.2 teasp lal mirch powdr 1/2 tsp murghi main tamam cheezian laga ker half hours k liye rekh dain phir 1 cup water dalker boil kerlain water ko achi terah dry honay dain arrangement arrangement bun lambay walay 4 marina sauce filling vegetables fry ki howi mayonaisae frenchmustrad sauce bun ko hulka sataway per saink lain phir isper mairna sauce lgain phir fillings dalian phir sabziyan phir mayoness aur french mustard sauce dal ker server kerain 72 BEEF Roast sandwich ingre filling ghost aik PAo[ undercut ka] namak half tsp wohstershiresauce 2tblsp adrak pissi howi half tsp ketchup 1tblsp kalmirch half teasp lemon juice 1tblsp lahsan half tsp water 1 cup oil 2tabsp meat tenderizing pwdr 1 and half tsp meat main tamam cheezian lagaker 1 hours k liye rekh dain 3-4 glass water dalker ghost boil kerlain jab ghost tender hojain tou water dry kerkay ghost k pieces kerlain aur tblspoil dal ker fry kerlain arrangement BEEF Roast sandwich ARRANGEMENT bun lambay walay

marina sauce fillings[jo banaker rekhi] fry vegetable[tomato,shimlamirch,piyaz] brown vineger bun ko kaat ker hulka taway per shaink lain phir isper Marina sauce lagain phir fillings dalay..phir fry vegeatable aur phir brown sirka dal ker serve keray 74 FAJITA SUBWAY SANDWICH ingre murghi ka pasanday half kg[breast piece] kali mirch half teasp zeera roasted and crushed 1 tsp namak half teasp wohstershiresauce 1tblsp 2tablsp oil [murghi k braest picec ko patla lamba kerkay palstic bag main dalker hammer say kut lain takay patlay hojain leaf ki shape k\] abb in murgi k pasandon main tamam opper walay masalay dalker half hour k liye rekh dain aur aur oil garam kerkat fry kerlain aur fry kernay k baad piyaz ,tomato aur shimla mirch is main mix kerdain piyaz 1 bareek kaat ker tomato 1 bareek kata howa shimla mirch 1 bareek kati howi ARRABGEMENT OF FAJITA SUBWAY SANDWICH Bun lambay walay 4 Marina sauce Filling Chill garlic sauce Mustard sauce Mayonnaise Bun KO kaat ker taway per saink lain phir bun per mayoneasse lagain Phir hulki si mustard sauce phir marina sauce phir murghi ki filling rekhain phir chille garlic sauce recipe of marina sauce tomato half kg

oil 1-2 tables piyaz 1 med bareek kaart ker lahsan halftsp namak halftsp lalmirch powdr 1 tsp suger 1tsp oregano powdrhalftsp ketchup 1tablsp tomatoes ko kaat ker 3cup water main boil keray water dry hohjai tu blend kerlay oil garam kijeye piyaz aur lahsan fry keray jab hulka gulabi hojai tu is mai tomato blend kiye howay lalmirch,namak,suger,oregano powdr ketchup daal ker itan cook keray k thick hojain marina sauce ko sandwich per laga ker serve kerin

75 Original Kfc RECIPE Fried Chicken 6 cups Crisco cooking oil 1 egg, beaten 2 cups milk 2 cups all- purpose flour 4 tbsp salt 2 tsp black pepper 1 tsp msg (monosodium glutamate)--you can use Accent flavor enhancer 2 frying chickens with skin, each cut into 6 pieces Pour the oil into the pressure cooker and heat over med. heat to about 400 F. In a small bowl, combine the egg and milk In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five drop the covered chicken pieces into the oil and lock the lid in place. When stem begins shooting through the pressure release, set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to a paper towels or a metal rack to drain. Repeat with the remaining chicken. Makes 12 pieces

hot n spicy Kentucky fry chicken chicken1 kg ajinonmoto 1& 1/2 teasp tenderizing pdr 1& 1/2 teasp salt 1 teasp kali mirc ya white mirch pdr 1 teasp chillesauce 2tblsp batter paprika pdr 1teasp whitepaper 1teasp chili sauce 1tblsp Maida 6-8 tblsp corn flour 2 tblsp baking pwdr 1 teasp cornflakes chips breadcrumbs murgi ko tamam masala lagaker half hours k liye rekh dain phir 10 min steam dain iskay baad batter main dip keray phir crumbs flakes aur chips laga ker oil main fry kerlain

76 Green Handi Boti (green tikka boti)[b] Ingredients:

Meat cubes (chic/beef) - 1 1/2 kg {marinate it with 3tbsp of papaya paste for 3 hrs} *mint [podina] - 1 bunch *coriander [hara dhania] - 1 bunch *pisa garam masala - 1 tsp *kuti lal mirch - 1-2 tsp or to taste *juice of 2 lemons *green chillies - 6-8 or to taste *salt - 1 tsp or to taste *white zeera - 1 tsp In a blender grind all ( * ) with a little amount of water to make a paste {Farah said ke aksar restaurants walay ismain green food clr bhee use kertay hain to make it more green,but she didn't add}.. then add all this green paste in the meat and marinate it {for how long she didn't tell. so my suggestion is if it's chic.go for 1hr and if it's beef go for 11 1/2 hrs} then put it on the shashlik skewers.. then take oil ziada nahi in a pot then put all skewers and add little more oil on top then cook it with the lid on. start main flame thora high rakhain ke steam ana shoro ho then slow the flame and when done burned coal ki dhooni daydain.Serve with hari chutney poori/paratha/naan. Hari Chutney: ~imli ka pulp - 1/2 cup (if used boiled pulp then throatache nahi hota) ~garlic cloves - 5-6 ~corrainder (dhania) - 1 bunch ~mint (podina) - 1 bunch ~green chillies - 5-6 or to taste ~kuti lal mirch - 2 tsp or to taste ~white zeera - 1 tsp ~salt - 2 tsp or to taste Blend all ( ~ ) and serve Farah didn't add water.

77 DEGI BIRYANI rice boiled half kg

onion 3 meat half kg dhanya pow 1 tsp garam masala 2 tsp red chilli pow 2 tsp salt as req ginger garlic paste 2 tsp jafil n javetri few n 1 teez paat few potatoes thicly cut as req curd 2 cup dhanya , pudeena half gadi both green chlillis thicly cut 5 tomatoes thicly cut 2 lemon thickly cut 1 allo bukharee 50 grams zaffran (soak in water) 1 tsp oil 1 cupgreen chllies, dhanya n pudena leaves, fried onions 4 garnishing. heat 1 cup oil fry onions till dark brown. Add meat, dhanya, teez paat, garam masla, red chilli pow, salt, ginger garlic paste, jafil n javetiri & 1 cup water. mix well & cover it up. after few mins add potatoes, tomato 1, allo bukare & 1 cup curd & cover it up cook until meat n potatoes tender. qorma is readytake 1 cup curd add puudena & dhanya leaves half gadii, green chillies, tomato & lemon & mix well. 78 Chocolate fudge pudding and Baked Sandwich (15/01) Choc fudge pudding Flour 1 cup milk half cup Coco powder 4 tbsp baking powder 1 and 1/2 tsp Akhrot as req 1 or 1/2 cup Vanilla extract 1 tsp Sugar white and brown mixed 3/4 cup white sugar 1/2 cup 2tbsp melted butter Water 2 cups Pinch salt Toping 3/4 cup brown sugar Coco powder Boiling water Vanilla Ice cream Cofee powder 2tsp preheat oven at 200 C

Heat water in pan Grease pyrex baking dish or cake tin 8inches In a bowl put flour, 1/2 cup white sugar and 2 Tbsp coco powder, baking powder. and mix add akhrot,add Milk and melted butter then add vanilla extractMix everything well and put in baking dish. For topping mix the 2/4 cup mixed sugar, 2 tbsp coco, 2 tsp coffee pwdr sprinkle over the pudding liberally and then pour heated water over the mixture. It will be watery DO NOT STIR… carefully handle as water is hot Put in preheated oven for 18-20-25 mins Once doneSpoon onto a plateTop with caremalised bananas (see below)Dollop with whipped ream Caramelise sugar in a pan add some water and put in sliced bananas and a little butter Jan 15 J yaar ill post the whole recipe again..joh recipe posted hay its quite confusing..kuch ingredients akhatay likhay hein kuch alag...sweetheart wat u have to do is that pehlay make a batter like cake...uss mein ull add: 1 cup maida, 1/2 to 3/4 cup sugar(white) 2 tablespoon cocopowder, 1 1/2 teaspoon baking powder, 1/2 cup milk 2 tablespoon butter 1 cup walnuts few drops vanilla extracts. (make batter out of it by mixing dry ingredients first and phir add milk,butter,vanilla extract..yea batter thora stiff banayga..not very patla..then u grease ur dish..put this mixture into it) after that make a topping of: 3/4 cup sugar(brown and white mix) 1 1/2-2 teaspoon coffee 2 tablespoon cocopowder (all these ingredients are dry..u just have to mix it and put it over the batter made before)...yani kay wet mixture kay uper u just put dry topping... after that boil 2 cup water....pour this boiling water over whole of this mixture..dish mein watery watery hoga so be careful and put it in the prheated oven for 20-25 minutes) its has to be soft like brownie uper say and neechay say it has to be like sauce...it took it out toh water was not in sauce form toh menay thori deir aur bake karlia..it has to be like chocolate sauce nechay say....i hope aab ull have no confusion:)and yes i used cadbury cocopowder..locals ka itna acha result nae ata recipes mein...secondly i didnot have vanilla essence toh menay woh bhi add nae kia tha...phir bhi recipe was too gud:)....i hope 79 Baked tomato and mozzarella Sandwich Baked tomato and mozzarella Sandwich

There are no real measurements to this, just follow the ingredients and use as required Bread slices Grated Mozzarella Tomatoes Salt Pepper Onions cut into rings Olive oil Balsamic Vinegar Sliced green chilies Sprinkle mozzarella cheese onto bread slices Place bread on baking sheet sprinkle with salt Sprinkle with green chilliesPlace onion rings over the sandwich Put a slice of tomato over and sprinkle with salt and pepper (freshly milled) and sprinkle with mozzarella over again Drizzle with olive oil Place in oven till cheese is melted and brown Mix together: Fruit Vinegar Olive oil, Black pepper Salt. Drizzle over the sandwich before serving. Serve hot Garnish with a mint lea American Chop sue Ingredients Egg Noodles 1/2 Packet Beef undercut/Chicken boneless 300g Lehsan 4 cloves Cabbage 1/2 Spring Onion 1 Carrot 1 Shimla Mirch 1 Salt White pepper Black pepper Worchester sauce 2 tbsp Oyster sauce 2 tbsp Tomato ketchup 1/2 cup Oil 4 tb sp Egg 1 Corn flour 2 tbsp Method Egg noodles ko half boil kar lain n then in ko garm oil main dal k fry kr lain till get crispy Note: only egg noodles jin main maida use ho wo hi crispy n crunchy hoon gay not suji walycutt all veges in julien.oil garam kar k iss main lehsan dal k saute karyn. then add chicken/beef dal k pakaen till water dries out then add all vegetables n give aroma wih

salt, white pettper, black pepper, wouchister, oyester n ketchup and cook for 2 minutes.cornflour water main dissolve kr k wo add karyn ta k jo pani veges nay chora hay us ka texture thora thick ho jae. Serving put crispy noodles in a platter then cover noodles with chicken n veggies gravy n at top put fried egg. fried from both sides with salt n black pepper. here is American chop sue. chef zakir used undercut beef in Julian cutting. u can use chicken also