CHICKEN AND MUSHROOM LASAGNA 

Ingredients:

Chicken (cooked) 2 cups

Mushrooms(cooked) 2 cups
Spinach(cooked) 1 cup
Tomato sauce 2 cups
White sauce 2 cups
Mozzerella and chedder cheese mix(shredded) 1 cup
Pasta or lasagna sheets 1 pack
Parmasan cheese 2 tbsp for garnish
Basil leaves(fresh) for garnish
Butter 4 tbsp 

For White Sauce

Maida ½ cup
Butter 4 tbsp
Milk as needed(about 1 liter)
Nutmeg 1 pinch
Salt and pepper to taste 

Method For White Sauce:

1. add butter to a large pan, also add maida and cook for few seconds until maida is well
blended with butter.
2. add milk gradually and keep stirring with the help of whisk, cook until nice and thick to
sauce consistency.
3. add nutmeg , salt and pepper. Take off the heat, cover and set aside

For Tomato Sauce

Garlic (chopped) 2 tbsp
Olive oil 2 tbsp
Red chili flakes 2 tbsp
Tomato paste 3 tbsp
Tomato puree 4 cups(fresh tomatoes blended)
Oregano 2 tbsp
Brown or white sugar 2 tbsp
Salt to taste

Method For Tomato Sauce:

1. add olive oil and garlic in a medium pan, sauté for few seconds, also add red chili flakes
and tomato paste, mix well.
2. add tomato puree, organo and brown sugar. Season with salt
3. cook until nice thick sauce consistency.

Method for Lasagna

 1. cook pasta sheets according to the instructions on the package.
2. take a big baking dish, butter the dish and spread 1 ladle of white sauce on the base
3. spread some lasagna sheets covering the entire base of the dish. Spread chicken and
mushrooms, adding some spinach leaves last.

Spread one ladle full of red sauce. Place more pasta sheets, and add a ladle of white
sauce.

4. keep doing the layers in the same manner until everything is utilized. The top layer
should be of the white sauce.
5. sprinkle cheese mix and some butter on top of the white sauce.
6. bake in a preheated oven on 180C until nice and bubbly and the top is golden.
7. garnish with parmasan cheese and basil, serve hot with Italian bread.

ASSORTED DONUTS 

Ingredients:

For Dough:
Maida 3 cups
Yeast 1 sachet
Eggs 2
Sugar 2 tbsp
Melted butter 2 tbsp
Milk as needed
Oil for deep frying

For Topping:
Melted chocolate 1 cup
Colored sprinklers or candy ½ cup
Confectioners sugar 1 cup
Milk 3-4 tbsp

Method

Mix yeast, sugar and half a cup of milk, set aside. The mixture will be bubbly in 5 minutes which
shows that your yeast is working. Make dough by combining all the ingredients, just like u will
make pizza dough. Transfer in a clean bowl, cover and leave on kitchen counter until the dough
is more than double in size. Now its ready to make donuts.

Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut the donut circle
and small to cut the center. Keep rolling and cutting until all the dough has been used. Place
donuts in a large tray, cover and let sit for another 30minutes or so until donuts are well risen
almost double of the original size.

Heat oil in a deep pan and fry donuts until light golden. Take out on a tissue towel and let cool.
Melt chocolate and coat one side of donuts, sprinkle some colored candy and let chocolate set.
In another bowl, mix icing sugar and milk to make a thick paste and dip one side of donuts in the
mixture, this will also set in few seconds. Your assorted donuts are ready, enjoy!

Fettuccine Alfredo

Ingredients:

For Sauce::
2 tbsp Butter 
1 pack Cream
1 ½ cup Milk 
1 pinch nutmeg
Salt n pepper to taste 

Marinade for Chicken:

2 chicken breast fillets
2 tbsp dry thyme
2 tbsp lemon juice
2 tbsp chopped garlic
Salt n pepper to taste
Oil as needed

For Garnish:
2 tbsp parmesan cheese
2 tbsp fresh parsley
1 tbsp fried red chili flakes

Method

Boil pasta according to instructions on the packet, wash with cold water, toss with some olive oil
and set aside.

Add butter to a pan, also add milk and cream, season with salt pepper and nutmeg and let cook
on low heat until its little thick like sauce.

Marinate chicken breast with all the ingredients, grill until chicken is cooked and has nice grill
marks.

Mix boiled pasta into sauce just before serving, sprinkle with parmesan cheese. Cut chicken and
place on top of pasta.

Garnish with fresh parsley and fried red chili flakes, enjoy!

MIGHTY ZINGER BURGER 

Ingredients:
Chicken thighs boneless 6(pounded with mallet to make them flat)
Red chili powder 1tsp
Vinegar ½ cup
Yogurt 1 cup
Maida 2-3 cups
Salt to taste
Iceberg lettuce 1 head
Mayonnaise 1/2 tbsp
Mustard mayonnaise 2 tbsp
Sesame buns 6
Butter 2 tbsp

Method

Make a mixture of vinegar, salt and red chili powder, marinate chicken thighs in it for 2 hours. 

Mix yogurt with some water to make a thin(lassi) mixture and pour in a large shallow plate. 

Season maida with some salt and place in another large shallow plate. 

Dip marinated thighs in yogurt mixture first and then in flour, do the same procedure 3 times for
each thigh and set them on a wire rack or any dish. 

Deep fry on a medium heat until golden and done from inside. Toast all buns with little bit of
butter. Spread some mustard mayo on one half of the bun and plain mayo on the other half.
Place chicken thigh first, some chopped iceberg lettuce and some more mayonnaise if desired.
Serve with French fries.

MUSHROOM AND SAUSAGE PIZZA 

Ingredients:

For pizza dough

Maida (all purpose flour) 3 cups
Salt 1 tsp
Yeast 1 sachet(or 1 tbsp)
Olive oil ½ cup
Sugar ½ tsp 

Topping
Beef or chicken sausages 1 cup(thinly sliced and sautéed in olive oil)
Mushrooms 1 cup(thinly sliced and sautéed in olive oil with salt n pepper)
Cheese mix 1 cup, shredded(mozzarella and chedder)
Tomato sauce 1 cup 

Method
 1. mix sugar and yeast in a half cup of luke warm water and set aside for 10-15 minutes.
You will see frothy top which would indicate that yeast is active and u can use it.
2. in a large bowl mix flour and salt, add yeast water and mix well. Knead dough with some
more water, just like u make chapaati dough.
3. brush a big bowl with some olive oil and place the dough, cover with plastic wrap and let
it sit for 2hours on the kitchen counter. Dough will rise and will become 3 times bigger
than the actual size.
4. punch the dough to let the air out , knead again and leave it for another 45 minutes until
it rises again. Your pizza dough is ready now.
5. roll it with rolling pin according to the size of your pan and place it inside the pan.
6. add 3 tbsp of tomato sauce on pizza, add some cheese mix, arrange mushroom and
sausages, sprinkle some more cheese.
7. bake in a preheated oven set on 230C until pizza rises(approx 5 minutes), lower oven
temp to 180C and bake for another 5 minutes or until top is golden, cut wedges and
enjoy!

BBQ PIZZA 

Ingredients:

For pizza dough

Maida (all purpose flour) 3 cups
Salt 1 tsp
Yeast 1 sachet(or 1 tbsp)
Olive oil 2-3 tbsp
Sugar ½ tsp

Topping
chicken breast 1 cup (boneless cubes)
BBQ sauce ½ cup
Tomato sauce 2 tbsp
Red onion 1 large(thinly sliced)
Fresh basil ½ cup(chopped)
Mozzarella cheese ½ cup (shredded)
Chedder cheese ¼ cup(shredded)

Method

1. Mix sugar and yeast in a half cup of luke warm water and set aside for 10-15 minutes.
You will see frothy top which would indicate that yeast is active and u can use it.
2. In a large bowl mix flour and salt, add yeast mixture . Knead dough with some more
water until it forms a ball, just like making chapaati dough.
3. Brush a big bowl with some olive oil and place the dough, cover with plastic wrap and let
it sit for 2hours on the kitchen counter. Dough will rise and will become 3 times bigger
than the actual size.
 4. Punch the dough to let the air out , knead again and leave it for another 45 minutes until
it rises again. Your pizza dough is ready now. Divide it in three portions.
5. Roll one portion with rolling pin according to the size of your pan and place it inside the
pan.
6. Combine bbq and tomato sauce and place 2 tbsp of this mixture on top of your pizza.
Sprinkle half of cheese on top.
7. Cook chicken cubes with 1 tbsp of olive oil, also add 3 tbsp of bbq sauce mixture until
fully cooked.
8. Mix mozzarella and chedder cheese and place half on top of pizza. Add bbq chicken on
top, scatter some red onion rings around.
9. Cook pizza in a pre heated oven, set on 230C until u see pizza fully risen in about 5
minutes. Lower temperature to 180C and bake for another 5 minutes or until cheese
melts and forms a light golden crust on top. Cut it into wedges, enjoy!

CHICKEN TANDOORI BIRYANI 

Ingredients:

Basmati rice 500gm(pre boiled with one kanni left)

Yellow food color 1 tsp
1 kg chicken with bones(small pieces)
Tandoori masala 1 packet
Yogurt ½ cup
Ginger garlic paste 2 tbsp(fresh)
Lemon juice 2 tbsp
Oil as needed

For masala:

Tomatoes (chopped) 5-6

Onions 2 large size
Biryani masala(good) ½ packet
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Brown sugar 1 tbsp
Fried onions 1 cup
Almonds ½ cup chopped
Melted butter ¼ cup
Garam masala powder 1 tsp mixed with ½ cup yogurt
Fresh coriander 1 cup chopped
Green chilies 5-6 chopped
Oil as needed
Iceberg lettuce for garnish

Method
Mix tandoori masala, yogurt, ginger garlic paste, lemon juice and a bit of oil and marinate
chicken for at least 2 hours. Grill chicken until cooked through.

To make biryani masala, add chopped onion with little oil and fry until golden. Add ginger garlic
paste, biryani masala, and fine chopped tomatoes until all the water is dry and masala starts
leaving oil around the edges. Add lemon juice and 1 tbsp of brown sugar, mix well. Masala is
ready

Take a large pan, add some biryani masala in the bottom followed by a layer of rice, sprinkle
some fried onions, almonds , melted butter and garam masala mixed yogurt. Spread some
chicken pieces and a layer of boiled rice again. Follow the same layering until everything is
utilized. The last layer should be of rice. Mix food color with 1 tbsp of water and sprinkle on top.
Cover and steam for 10 minutes on low heat until rice is fully cooked and fluffy. Take off the
heat, add green chilies and fresh coriander, mix biryani and take out in a dish. Garnish some
more fried onions, chopped almonds, green chilies and fresh coriander , arrange chopped
iceberg around the dish and serve.

MEETI CHUTNEY

2 cups thick tamarind pulp

1 cup Gur
1tsp red chilli powder
1tsp ginger powder
1tsp roasted cumin powder
1/2 tsp heaped salt
Put all ingredients in saucepan and cook till thick and glossy (approx 15 minutes).

GREEN CHUTNEY

1 medium bunch green corriander

1/2 bunch mint
4 small green chillis
1tsp or 4 cloves of garlic 
1 tsp roasted cumin powder
2-3 Tsp lemon juice
1/4 cup water
2 tsp yogurt
1 tsp sugar
Blend all ingredients well till smooth.

DHAI BARAY 
For Pakoras

200gm white lentils (Marsh)

1 tsp crushed red pepper
1/2 inch piece Ginger finely chopped
1 tsp salt
1 tsp baking powder
1 tsp white cumin
Oil for frying

Water for soaking pakoras

Room temp water in pan

1 tsp salt
1 tsp crushed red pepper
1 tsp white cumin powder

Yogurt

1 kg yogurt (drain in cheeseclot...h for a little while to drain excess water)

5Tsp castor sugar
1/4 cup water
3/4 teaspoon salt

Topping

1 tsp chaat masala

1/2 tsp chili powder
2 Tsp green corriander leaves
Chopped green chilli
Green chutney - as required
Meeti chutney - as required

Soak white lentils in water for a minimum 4 hrs max 6 hrs. Pour off liquid leaving a little
to help purée dhal. Add ingredents for pakora and blend until a smooth paste.
Heat oil for deep frying in a big pan.
Fry pakoras and drain - let cool.
In seperate pan mix all ingredients for soaking pakoras ...in pan. Once pakoras have
cooled, place in spiced water.

In a large bowl place yogurt, sugar, water and salt and mix well. Layer some yogurt
into serving dish.
As pakoras are soft in water, gently squeeze water out and place ontop of yogurt in
serving dish. Once plate is full put another yogurt layer over pakoras.
Top with all the topping.

PANI PURI/GOL GAPPA

Dough

1/2 cup plain flour

1/2 cup semolina
Soda water enough to make a very firm dough.
Cover dough with wet cloth.
Break dough into small pieces (about size for a chapati) and roll out then use round
cutter (or glass) to make shape. Have oil ready to fry, and cook on a low temperature
until puffed and g...olden brown. Ensure that you only roll out enough to fry
immediately, don't keep dough rolled and cut.
Drain and cool.

Water

4 cups chilled ice water

1/2 bunch mint
2 Tbs green corriander leaves
1 green chilli
2-3 Tbs lemon juice
1tsp level black salt
1/2 tsp salt
1tsp roasted cumin

Blend all ingredients in blender and serve chilled.

Crush top of Pastry, add boiled potato, and chickpeas. Add water and enjoy!

*****CLUB SODA AND SODA WATER IS THE SAME THING - IT IS FIZZY WATER THAT
HAS NO SUGAR OR COLOUR IN IT - IT HAS NO TASTE. IT IS SIMILAR TO NATURAL
SPARKLING MINERAL WATER - EG PERRIER. IT IS NOT 7UP!

DHAI PAPRI CHAAT

Papri

1 cup plain flour

2 Tsp oil
Approx 1/4 cup water
Pinch of salt
Oil for frying
Filling
1 cup chickpeas
2 boiled potatoes cubed

Yogurt

4 cups yogurt (drained in a cheesecloth get remove excess water)

4 Tsp castor sugar
1 tsp salt
Topping
1 tsp red chilli crushed
1 tsp roasted cumin powder
1 tsp chaat masala
Sev (sao) as required.

Mix all ingredients for papri (except oil for frying) - using water as needed to make a
firm dough
Roll out dough (but do not use flour when rolling out). When all dough rolled get a
round cutter (or glass) cut circles out if dough. Poke the dough all over with a fork to
prevent papri from puffing... up. Have oil heated high, but reduce temp to low was you
add papri.
Fry till golden brown, drain and let them cool.
Once cooked, place papri in a layer of your serving dish. Spoon over potato and
chickpeas. 
Mix yogurt, sugar and salt together and pour a layer of yogurt over chickpeas. Top with
cumin, chaat masala, crushed chilli , meeti chutney, green chutney and sev(sao). Finally
add some crushed papri on top and serve. 

Chicken Corn Pasta 

Ingredients:

Chicken Marinade:
Chicken Boneless,thin strips 4 breast fillet
Salt 1 tsp level
White Pepper ½ tsp
Chinese Salt 1 tsp
Chilli Sauce 1 tbsp
Oregano 1 tsp
Egg 1 beaten
Corn flour 2 tbsp
Sweet Corn 1 Can
Capsicum (Julliens) 2 
Garlic chopped 3 cloves
Mushrooms sliced 4 to 5
Oil 1/4th cup.

White Sauce:-
Butter 2 tbsp
Flour 3 tbsp
Chicken Stock 1 ½ Cup
Milk 1 ½ cup
Mustard Paste 1 tsp
Salt To Taste
White Pepper ¼ tsp
Cheddar Cheese 2 slices or 2 tbsp

Pasta
Cavatappi pasta (spiral macaroni) 3 cups,250 gms...before boiling
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped
Parmesan Cheese 2 tbsp
Oregano 1 tsp
Chilli Garlic Sauce ½ to 1 cup
Butter 1 tbsp

Procedure:

1. Marinate chicken, cut in strips with salt, white pepper, chinese salt, chilli sauce,
oregano, egg and corn flour,leave for 15 min.
2. Saute garlic in oil
3. Pan fry chicken for 5 minutes,
4. add sweet corn, capsicum and keep aside
5. boil pasta with 1 tsp salt strain and keep aside,boil for about 6 to 8 min only.
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper,
cheddar cheese as per the qty mentioned above,whisk till thick

Assemble:
1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, then
chicken, then chilli garlic sauce. Finally pour all the white sauce.

2. Sprinkle Parmesan cheese, oregano,dot with chilli garlic sauce and butter
3. Bake in Pre-heated oven for 25 minutes.at 180 degrees. till white sauce is seen
boiling on the edges
4. serve with garlic bread :)
CHICKEN CASSEROLE

Boneless chicken ½ kg, sliced

Onions 2 tbsp, chopped
Garlic paste 1 tsp
Capsicum 1, sliced
Oregano leaves 1 tsp
Black pepper 1 tsp, leveled 
Chili powder 1 tsp
Mustard powder 1 tsp
Flour 2 tbsp, heaped
Ketchup ½ cup
White sauce 2-½ cups
Worcester sauce 2 tbsp
Pasta 1-½ cup, boiled
Egg head boiled 2
Oil ¼ cup
Water 2 cups

For topping:

Grated cheddar cheese 1 cup

Egg 2 beaten
Fresh bread crumbs 1 cup

White sauce:

Salt ½ tsp
Pepper ½ tsp
Mustard powder ½ tsp
Butter 2 tbsp
Stock cube ½
Flour 3 tbsp, heaped
Milk 1-½ cup
Water 1 cup

Method for white sauce:

1. Heat butter, add flour & seasoning, sauté for 1 minutes, remove from fire.
2. Add milk, water & chicken powder & cook till thick.

Method for casserole:

1. Heat oil, fry onion transparent.

2. Add garlic paste, add chicken & sauté for 5 minutes.
3. Than add flour, ketchup, seasonings & water, cook for 10 minutes till thick.
4. Remove mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg,
capsicum sliced, oregano leaves.
5. Spread with white sauce, then grated cheese, beaten egg, bread crumbs, dot with
butter.
6. Bake on no 4 or 180c for ½ am hour. Serve with dinner rolls.

 dp sauce

Ingredients:
Oil 2 tbs
Onion (finely chopped) 2 tbs
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Apple (peeled and chopped) 1 medium
Tomato (blended and strained) 1 
Raisins 2tbs
Dates (soaked in water) 2
Dried Prunes (soaked in water) 8
Orange juice 1/2 cup
Thick tamarind pulp 1/2 cup
Sugar 4 tbs
Salt 1 tsp
Chilli powder 1 tsp
Mustard powder 1/2 tsp
Garam Masala Powder 1/2 tsp

Method:
Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color,
then add ginger and garlic and then apple, tomatos and all the above mentioned
ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can
pour it in a jar an preserve it.

Recipe of donuts

Flour 2-1/2 cup

Caster sugar 5 tbsp
Melted butter 3 tbsp
Egg 1
Dry milk powder 4 tbsp
Luke warm water to knead
Instant yeast 1 tbsp

Ingredients for chocolate sauce:

Butter 1 ounce
Icing sugar 6 tbsp
Coco powder 2 tbsp
Cream 2 tbsp
Water 1 tbsp
Method for chocolate sauce 
Cook all together.
Method:
Put flour in a bowl, make a well in center , add caster sugar , melted butter , egg , yeast, dry
milk powder and knead to a soft dough adding Luke warm water as required.
Leave to rise for 1 hour, make into balls, and make a hole in the center with finger place on a
greased baking sheet and leave to rise for 1 hour.
Heat oil and deep fry donuts on medium flame till light golden, dip donuts in chocolate sauce or
dust with icing sugar.

 Recipe of rasmalai

Dry milk 2 cups

Baking powder 2 tsp
Plain flour 1 tsp
Ghee 2 tbsp
Egg 2
Milk 2 kg
Sugar 2 cups
Green cardamom 8-10
Pistachio As required

Method:
Boil milk with cardamom and sugar. Stir the sugar till it gets dissolved. Cook milk for 5-10
minutes.
Make a dough by mixing dry milk, baking powder, plain flour, melted ghee and eggs,. Then
make small balls. Add these balls into milk which is prepared earlier and cook on high flame for
5 minutes, then lower the flame and cook it for 10-15 minutes. Garnish with pistachio slices and
serve chilled.

Thai Green Curry

Ingredients:
Chicken ½ kg (boneless & sliced)
Green chilies 2 
Kefir leaves 4
Sweet basil 1 cup
Coconut milk 1 cup
Sugar 2 tsp
Chicken powder 1-1/2 tsp
Fish sauce 2 tbsp
Oil ¼ cup
Green curry paste ½ cup

To prepare green curry paste:

Heat ¼ cup oil; add 4 kefir leaves and ½ cup green curry paste 
fry for 2 minutes add 2 tsp sugar, 1 tsp salt, 
1 tsp chicken powder, 1 tbsp fish sauce and
¼ cup water, cook for 5 minutes till thick.
Method for curry:
Heat ¼ cup oil add kefir leaves add prepared green curry paste 
fry for 5 minutes add chicken cook for 5 minutes ,
add coconut milk with salt, sugar and fish sauce lastly 
add ½ cup water cook till done, stir in green chilies, 
basil leaves and remove serve with rice.

Dry Thai chicken 

Ingredients:
Chicken (boneless) ½ kg (sliced)
Salt 1 tsp
White pepper ½ tsp
Soya sauce 1 tbsp
Garlic crushed 1 tbsp
Crushed red pepper 1 tsp
Small Green chilies 4 (sliced)
Fresh red chilies 4 (sliced)
Ginger 1 tbsp (slice)
Mushroom 4 (sliced)
Spring onion leaves 4 tbsp
Vinegar 2 tbsp
Oyster sauce 2 tbsp
Fish sauce 1 tbsp
Method:
Heat oil fry crushed garlic till golden, add in chicken,
cook for 2 minutes, then add all the seasonings and 
the sauces with mushrooms and chilies, cook for 2 
minutes and remove.

Fish and Tamarind sauce:

Ingredients:
Fish fillets ½ kg
White pepper ½ tsp
Chicken powder 1 tsp
Egg 1
Corn flour 2 tbsp
Flour 2 tbsp
Oil ¼ cup
Garlic crushed 2 tbsp (fried)
Green chilies 6 (chopped)
Coriander leaves 2 tbsp

For tamarind sauce:

heat 1-1/2 cup water add ½ cup tamarind pulp, 
6 tbsp sugar and cook for 10 minutes, 
add 3 tbsp chopped coriander leaves thicken 
sauce with 1 tbsp corn flour paste, remove.
Method for fish:
Marinate fish salt, white pepper, chicken powder, 
egg, flour and corn flour mix well, deep fry fish till 
golden and crisp.
To serve:
On a platter arrange fried fish slices top with 
tamarind sauce and spread with fried garlic and 
chopped chili mixture, garnish with coriander 
leaves and serve immediately  

 Recipe Of american Chopsuey

Egg noodles 1 packet

Chicken(boneless) 1cup(optional)
Prawns 1 cup(optional)
Carrot 1 (cut into juliennes)
Capsicum 1 (cut into juliennes)
Onion 1 (cut into juliennes)
Green onion leaves ½ cup
Cabbage 1 cup
Egg 1 (half fry for garnish)
Oil 2 tbsp
Ketchup 4 tbsp
Salt ½ tsp
Stock ½ cup
Crushed garlic 1 tbsp
Vinegar 2 tbsp
White pepper ½ tsp
Corn flour 1 tbsp (dissolved into 2 tbsp water)
Chilly garlic sauce 3 tbsp
Sugar 2 tbsp
Chinese salt ½ tsp

Method 
Boil noodles for 5 minutes, strain and dry 
Deep fry noodles in batches till crisp and keep aside. 
In a large pan heat oil and sauté crushed garlic.
Add in the vegetables with all the seasonings and sauté for 2 minutes,
Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water)
stirring continuously until the gravy thickens.
Spread gravy over fried noodles in a platter. Top with fried egg and serve.

CHICKEN FAJITA WRAPS 

INGREDIENTS
• Maida (Flour) 2 cups 
• Wheat flour 1 cup
• Baking powder 1 tsp
• Oil ¼ cup
• Salt 1tsp
• Lukewarm water for kneading
• Chicken 2 cups shredded sliced thinly
• Ginger /garlic paste 1 tsp
• Salt 1 tsp
• Red chilli powder 1 tsp
• Coarsely grinded cumin seeds 1 tsp
• Lemon juice 2 tbsp
• Onion rings thick slices
• Bell pepper 1 slices
• Tomato 1 slices
• Jalapeno peppers as req
• Chream cheese 2tbsp
• Cheddar cheese 4 tbsp
METHOD
Mix both flours , add salt oil and baking powder , and now knead with lukewarm water . roll out
and cook on griddle like chapattis, keep aside
Mix ginger garlic ,cumin, lemon juice,salt and red chilli in chicken and heat oil in skillet and cook
, when almost fdone ,add thickly sliced onions , bell pepper as well as tomatoes ,cook them
stirring once or twice , do not cook vegetables alot just 2 or 3 mins.
Now spread one tbsp of cream cheese on tortillas , on top of that spread salsa , and place some
of the prepared chicken filling , some cheddar cheese , roll /wrap them , heat a grill and toast
them for 3.5 mins each side , slice in half. 

 BUN KEBAB
Chanay ki daal 1 cup
salt 3/4 tsp
Red chillie pwd 3/4 tsp
Safeed zeera 1/2 tsp
Kala Zeera 1/2 tsp
water 2 cup

Boil them n make paste. dnt need to put into choper cuz u can do it wd spoun easily add 1 cup
mash potatoes also mix it well.

FOR FRYING:

Coat Kababs into egg white n shallow fry on tawa.

slighty toast Bun on tawa wd 2 tsp oil.

Chutni:

Coriander half Bunch

Mint 1/4 bunch
tomato 1 small size
Khatai pwd 1/2 tsp
Green chillie 4-5
salt 1/2 tsp
Lehsan Kutta hwa 1/2 tsp
Curd 3 Tbsp

Make them Fine paste..

BAALTI CHICKEN
INGREDIENTS:
• Chicken 1 kg 16 peices
• Black pepper powder 1 tsp
• Ginger garlic paste 1 tbsp
• Tomatoes thinly sliced 6 in number
• White cumin whole 1 ½ tsp
• Whole coriander seeds 1 ½ tsp
• Green coriander leaves 1 tbsp
• Green chillies sliced 1 tbsp
• Salt 1 ½ tsp
• Oil ½ cup 
METHOD:
Dry roast whole cumin and coriander , and keep aside .Heat oil in a wok , add ginger garlic and
bhuno a little , now add chicken , stir around once , add salt and pepper , now add tomatoes
and cook covered on medium slow flame , till chicken is tender and tomatoes all are mixed and
cooked well , now coarsely grind cumin and coriander , and add lastly , add green chillies , dish
out and garnish with coriander leaves.

Chocolate Biscuit Surprise

Ingredients:

Biscuit 1 packet broken into bite size piece

Condensed milk 1 tin
Fresh cream 2 packets
Chocolate pudding mix 2 packets
Gelatin powder 1 tsp dissolved in ¼ cup water

Method:

1. Put biscuit in a dish.

2. In another bowl add the condensed milk, 2 packets of fresh cream,2 packets of chocolate
pudding mix and the dissolved gelatin powder. Mix the ingredients well.
3. Very slowly pour on top of the biscuits.
4. Put the bowl in the freezer till set.
5. Before serving decorate with swirls of fresh cream & grated chocolate.

Cheesy chili poppers

Ingredients:
Green chilies 15

For Batter:
Ingredients:
Flour 4 tbsp
Corn flour 3 tbsp
Rice flour 2 tbsp
Salt ¼ tsp
Chilled milk ½ cup
Egg 1
Ingredients for filling:
Cream cheese ½ cup
Vinegar 2 tbsp
Mayonnaise 2 tbsp
Crushed red pepper ½ tsp
Bread crumbs as required
Method: 
Give slits on green chilies and remove the seeds.
To make the batter mix together the cream cheese, mayonnaise, vinegar and crushed red
peppers. 
Fill this mixture into the green chilies. Dip in batter and roll twice in bread crumbs.
Chill for ½ an hour. Then deep fry till they turn light golden in colour..

Broast Sauce:
Ingredients: 
Yogurt ½ cup
Potato I boiled
Garlic Paste 1 tsp
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp

Method
Blend all the ingredients together.

Chicken Broast:
Ingredients: 
Chicken 1(with skin)
Lemon juice 2 tbsp
Salt 1 tsp
Egg 1
Milk 2 tbsp
Paprika 1 tsp
Chinese salt 1 tsp
Mustard powder ½ tsp
Method
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces
well in this flour twice and deep fry for 20 minutes on low flame.
4. Serve with fries and broast sauce.

Sovour pulao
Ingredients:
Rice 5 cups
Chicken 12 pieces
Whole spices 1-1/2 tsp
Green chili (chopped) 4
Onion (sliced) 2
Tomato (sliced) 4
Vinegar 2tbsp
Garlic 1tbsp
Ginger (juliennes) 1tsp
Salt 2tbsp
Red chili 1- 1/2 tbsp
All spice 1 tbsp (leveled)
Ghee 1cup
For stock
Bay leaf 2
Fennel Seed 1tbsp
Whole coriander (make a potli) 1tbsp 
Method:
1 Prepare stock of 4 pieces of chicken, with 4 cups of water. Add in whole coriander (in a
pouch) and Cook for 15-20 minutes.
2 Take the rest of the chicken and marinate with 2 tbsp vinegar and 1 tbsp salt. Leave for ½ an
hour.
3 First of all take ghee in a pan and deep-fry the marinated chicken as well as the yakhni
chicken. In another pan take 1 cup of ghee, add the sliced onions.
4 When the onions turn light brown, then add chopped tomatoes, Add some water and cook till
the oil forms a separate layer on top.
5 Add the ginger juliennes and then add the fried chicken. Cook a little more. And then add the
yakhni.
6 When the yakhni comes to a boil then add the chopped green chillies and all spice. 
7 Add the rice, and when the water in the rice dries, give “dum” to the rice.

London Fish 'N' Chips

Ingredients:
Fish fillets ½ kg
Salt ½ tsp
White pepper ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Ingredients for batter:
Flour 1 cup
Baking powder 1 tsp
Salt ½ tsp
Oil 2 tbsp
Chilled water 1 cup
Method:
Marinate fish with salt, pepper, mustard and lemon juice for 15 minutes.
Dip fish in batter and deep fry in frying pan for 10 minutes till light golden and crisp
Serve with fries and ketchup.

JHATPAT SEEKH KABAB

Chicken mince ½ kg

Onion 1 medium

Ginger finely chopped 1 tbsp

Green chilies 6 chopped

Coriander leaves 4 tbsp

Mustard powder ½ tsp, heaped

Black pepper powder 1 tsp

Salt 1 tsp

Lemon juice 2 tbsp

Oil 2 tbsp for frying

Method:

1. Mix all above together very well

2. Make in the shape of seekh kabab & pan fry.  

Chicken ginger:
Ingredients: 
Chicken ½ kg (boneless)
Chili powder 1 tsp
Salt 1 tsp
Yogurt 2 tbsp
Ginger garlic paste 2 tsp
Tomato es 2(chopped)
Green chilies 3 (cut in strips)
Ginger 2 tbsp (sliced)
Milk ¼ cup
Mint leaves 2 tbsp (chopped)
Method:
1. In a pan heat oil, add sliced ginger and fry for a minutes. Then add the boneless chicken and
fry for 2 minutes 
2. Add the ginger garlic paste with salt, chili powder, tomatoes and yogurt. Fry well till the oil
forms a separate layer on top.
3. Lastly add milk and cook till gravy thickens . Garnish with chopped mint and serve with nan. 
 Chocolate fudge pudding:

 Ingredients for cake mixture:

Butter 8 ounce
Flour 8 ounce
Caster sugar 8 ounce
Baking powder 4 tsp leveled
Eggs 4

Ingredients for topping:

Butter 3 ounce
Fresh cream 4 tbsp
Brown sugar 3 ounce
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts 4 tbsp (chopped)
Method:
1. Preheat oven on 150 degrees.
2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2
minutes until boiling 
3. Remove pour into a ring mould and leave until cold
4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs 
5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the
ring mould 
6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.
7. Invert on to a serving plate serve hot with thin custard or icecream.

CHICKEN CHEESE BALLS

INGREDIENTS
• Potatoes boiled and mashed
• Chicken breast boiled and shredded
• Green coriander leaves 2 tbsp
• Green chillies thinly sliced 2 tbsp
• Cornflour 2 tbsp heaped 
• Egg 1 + 1
• Salt 1 tsp
• Black pepper ½ tsp
• Bread crumbs fresh
• OPTIONAL if u like more spicy ones u can add ½ tsp of either red chilli powder or chaat
masala , aunty did not use either.
• Cheddar cheese cubes 
METHOD
Mix well potatoes and chicken with all the ingredients , add egg carefully u may not need entire
egg. Add half mix and ifu need add remaining half.
Make flat round patty on your palm place a cheese cube on it and roll it to make a ball around
it.
Beat an egg and dip in it then roll in fresh breadcrumbs , deep fry for 2 to 3 mins not more on
high heat otherwise they will break.

DHANIA CHICKEN 

Ingredients:

Chicken 1 kg made into karhai pieces.

Ginger garlic paste 1 tbsp
All spice ¾ tsp
Tomato paste 4 tbsp
Coriander powder 1 tbsp, heaped
Chilly powder 1 ½ tsp
Salt 1 ½ tsp
Ketchup 2 tbsp
Coriander leaves ½ cup, Chopped
Green chilies 2, chopped
Olive oil 2 tbsp

Method:
1. In a pan, add oil, add tomato paste & all the ingredients, except, coriander leaves.
2. Add chicken & cook for 5 minutes.
3. Add 1 cup water, cover pan & cook for 15 minutes, till chicken tender.
4. Serve hot sprinkled with chopped coriander leaves ½ cup & green chilies.

Chicken White Handi:

Ingredients:
Chicken ½ kg (boneless)
Ginger garlic paste 1 tbsp
Salt 1-1/2 tsp
Cumin 1 tbsp (Roasted and crushed)
Coriander 1 tbsp (Roasted and crushed)
White pepper ¼ tsp
Black pepper crushed ½ tsp
Green chilies 4 grinded 
Curd ½ cup
Cream 1 cup
Butter 1 tbsp
Oil ½ cup
Green chilies 3 (chopped)
Method:
1. Heat oil in a handi add ginger garlic fry for 2 minutes.
2. Add chicken with salt coriander and cumin fry for 2 minutes
3. add chopped green chilies, white pepper, black pepper, grinded green chilies and curd.
4. Keep stirring from time to time add cream cover and cook till thick gravy remains 
5. Lastly add butter serve with Nan

SAVOUR BITES

butter 125gm
rice flour 1 cup
maida 1 cup 
cheddar cheese or cottage cheese 1 cup
salt 1/4 tsp
tobassco sauce 1/2 tsp

pre-heated oven at 180 dgree,

Mix all the ingredients by hand or with machine and thenmake a small balls and arrange in a
greesed baking dish, and bake in pre-heated oven for 15 min.

Flying Saucer:
Ingredients:
Chicken 2 breast (boiled & shredded)
Mayonnaise ½ cup
Salt 1/2tsp
Black pepper powder ½ tsp
Eggs( boiled) 2
Bread slices 6
Butter as required

Method:
Spread butter on all slices of bread, mix chicken with mayonnaise, salt and black pepper
powder.
Now spread this mixture on the first slice of bread.
Cover with the second slice of bread and spread the boiled egg mixture.
Now cover with the third slice and put the flying saucer.
Put over flame turning occasionally, remove and serve hot with fries and cold salad

Mexican Enchiladas 
Ingredients
Mince meat 200 grams
Salt 1 tsp
Red pepper (crushed) 1 tsp
Garlic paste 1 tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Ketchup 4 tbsp
Hot sauce 2 tbsp
Capsicum (chopped) 1
Onion (chopped) 1
Tomato (chopped) 1
Green chilies (chopped ) 4
Cheddar cheese 4tbsp
Sour cream 2tbsp
Oil 3 tbsp

Ingredients for sauce

Oil 2 tbsp
Onion (chopped) 1
Garlic paste 1 tsp
Tomato paste 4 tbsp
Ketchup ¼ cup
Red pepper (crushed) 1 tsp
Salt ½ tsp
Coriander (crushed) 1 tsp
Cumin (crushed) ½ tsp
Oregano leaves 1 tsp
Thyme leaves ½ tsp

Ingredients for tortillas

Flour 2 cups
Oil 2 tbsp
Salt ½ tsp
Baking powder ½ tsp
Warm water as required

Preparation of mince meat

Ina pan heat oil. Add chopped onions and green chilies. Do not brown the onions. Add garlic
paste with the mince and fry 
Now add salt and crushed pepper, cumin and all spices powder
Then add tomato, capsicum ,ketchup hot sauce and remove when the mince becomes tender

Preparation of sauce
Heat oil in a pan. add onion and garlic paste with all the seasonings. Then add the tomato
paste, ketchup and hot sauce 
Cook for 10 minutes until the mixture thickens. 

Method for tortillas

In a bowl add the flour, salt, baking powder, oil and warm water .Knead till a smooth dough is
formed. Cover and leave aside for thirty minutes
Make into ten balls and roll each ball into a quarter plate size tortillas 
And cook on a tawa for 2 minutes on each side

To assemble
Spread tortillas. Spoon the mince filling onto them and roll.
In an oven proof dish spread half quantity of prepared sauce, place tortillas on top of
them.Then top the tortillas with the remaining sauce. Sprinkle 4 tbsp grated cheddar cheese
and drizzle 2 tbsp sour cream. Cover with foil and bake for 15 minutes on 180 degrees

Manchurian Chicken:
Ingredients:
Chicken (boneless) ½ kg
Oil ¼ cup
Salt ½ tsp
White pepper ½ tsp
Crushed red chili ½ tsp
Chinese salt ½ tsp
Ketchup 4 tbsp
Vinegar 2 tbsp
Garlic crushed 1 tsp
Water 1-1/2 cup
Corn flour 1 tbsp
Coriander leaves 2 tbsp
Green chilies 2(chopped)
Method:
1. Ina pan heat oil and fry garlic till light golden
2. Add chicken and fry for 1 minute
3. Add all seasonings, ketchup, vinegar and water 
4. When mixture starts boiling add corn flour paste and simmer for 3-4 minutes 
5. Lastly add chopped coriander and green chilies
6. Serve sizzling hot.

Brain Tawa Masala recipe:

1. Take 3 goat brains or 1 beef brain. (Shireen Apa does not boil the brain as she finds it easier
to pull off the vessels this way. But if needed can put it in boiling water with haldi for 5 min and
then take off vessels).
2. In a Karhai, add 1/2 cup oil. 
3. Put in 1 cup chopped onion. Fry for 3-4 min- Do NOT brown.
4. Add 4 sliced tomatos. Fry it together with onions until tomatos dissolve (ghulna).
5. Add the brains and "bhuno"
6. Add seasonings: 1-1/2 tsp salt (or accordning to taste), 1 tbsp heaped lal mirch powder, 1
tbsp garlic and ginger paste, 1 tbsp mehti, 4 tbsp yogurt and once again "bhuno".
7. At end add 1 tsp garam masala powder, hari mirch, hara dhania.
8. When oil on top, it's DONE.
9. Serve with nan. It serves about 6 servings. 

Chicken Acharee masala

Chicken 1kg
Lemon juice 5tbsp
Green chili 6
Ginger garlic paste 1 tbsp
Chili powder 2 tsp
Turmeric powder 1/2 tsp
White cumin whole 2 tsp
Salt 1-½ tsp
Ani seeds 1 tsp
Fenugreek seeds ½ tsp
Onion seeds 1 tsp
Coriander seeds 2 tsp
Oil ½ cup

Method
Coarsely grind the aniseeds, fenugreek seeds, onion seeds and coriander seeds. Keep aside
after grinding.
In a bowl add the chicken ,salt and lemon juice and marinate for 30 minutes
In a large pan heat oil and add ginger garlic paste, chili powder and turmeric .Add a quarter
cup water and sauté .
Add in the marinated chicken and fry for 5 minutes.Now add the whole green chillies and all
ground seeds
Cover and leave it to cook for 20 minutes till chicken is tendered and the oil forms a separate
layer on top.

Chicken stroganoff
Ingredients:
Chicken (boneless) ½ kg
Mushroom (slice) 1 cup
Oil 1 tbsp
Onion (chopped) 3 tbsp
Low fat curd 1 cup
Flour 2 tbsp
Salt 1 tsp
Black pepper ½ tsp
Chili powder ½ tsp

Method:
Heat oil in a pan, add onions and fry for 2 minutes.Then and add the chicken ,salt, black
pepper, chili powder. Fry for another 2 minutes.
Ina bowl add the mushrooms curd and flour.Mix well.Then add this mixture to thechicken and
cook uncovered till the sauce thickens.
Garnished with coriander leaves.

Bombay Mutton curry:

Ingredients: 
Mutton ½ kg (boiled)
Salt 1 tsp
Ginger garlic paste 1 tbsp
Coriander powder 1 tbsp
Chili powder 1 tbsp
Rice (grinded) 1 tbsp
Tamarind pulp ¼ cup
Sesame seeds 1 tbsp
Peanuts 1 tbsp
Coconut 2 tbsp
Onion 1 (grated)
For Bhagar:
Oil ½ cup
Curry leaves few
Mustard seeds ¾ tsp

Method:
1. In a pan boil mutton with 3 cups water , 1 tsp salt , turmeric ½ tsp, whole cumin , 1 tsp and
1 chopped onion.Boil till the meat becomes tender and 1 cup stock is left
2. In another pan heat oil and add the ingredients for the bhagar. Fry the grated onions till they
turn light golden. Then add the dry masala and fry well.
3. Roast the sesame seeds, peanuts and coconut and grind finely.
4. Add to the above mixture and fry well. 
5. Add boiled mutton with stock and simmer on low flame till done.
6. Lastly add ground rice paste and tamarind pulp Serve with boil rice.

Strawberry crumbles gateau:

Ingredients for sponge:
Eggs 4
Flour 4 ounce
Caster sugar 4 ounce
Baking powder 1 tsp
Strawberry essence ½ tsp
Red color few drops
Ingredients for crumble:
Sugar 6 ounce
Almonds 4 tbsp

Ingredients for topping:

Fresh cream 16 ounces
Fresh strawberries 8 ounces
Sugar syrup ½ cup

Method for cake:

Beat eggs very well, gradually add in sugar, and add essence color.
Sift flour and baking powder; fold in the mixture very lightly.
Pour into greased 2 ….9 inches round tin and bake for 30 minutes in a pre heated oven for 30
minutes.
Cut the cake in layers soak with sugar syrup spread with whipped cream crumble and
strawberries, again repeat layers till all have been used cover top and sides of cake with cream
and crumble decorate with piped cream and strawberries 

SHAHI DAAL

INGREDIENTS:
channa daal 250 gms
water 4 cups
salt 1 tso 
haldi 1/2 tsp
1 tsp red chilli
2 tbsp oil
Boil channa daal with all the above ingerdients , till it is done ,so that it is tender but whole not
mashed up.
BAGHAR INGREDIENTS:
1/2 cup ghee or oil watever u prefer 1 onion , 1 tomato finely chopped ,1 tsp cumin , 2 green
chillies sliced length wise, amchur powder 1/s tsp ,red chilli powder 1/2 tsp , corainder powder
1/2 tsp , garam masala 1/2 tsp.

Heat oil add ingredients of baghar , cook and pour on top of daal.

Pepper steak:
Ingredients:
Beef Under cut 2 piece of 8 ounce each
Black pepper ½ tsp 
Salt ½ tsp 
Mustard ½ tsp 
Worcestershire sauce 2 tbsp
Garlic paste 1 tsp
Oil 2 tbsp
Mushroom 4 (sliced)
Ingredients for brown sauce:
Oil 1 tbsp
Butter 2 tbsp
Onion 2 tbsp (chopped)
Flour 1 tbsp
Salt ½ tsp 
White pepper ½ tsp 
Stock 1 cup
Burnt sugar 1 tbsp

Method for brown sauce:

1. Heat oil and butter and fry the onions till they turn golden.Then add flour, salt white pepper,
stock , burnt sugar and cook till the mixture thickens .

Method for steak:

2. Marinate the undercut beef with salt, pepper mustard, garlic for 30 minutes
3. Now heat oil and fry steaks on a medium flame. On both sides sprinkle Worcestershire sauce
and continue to fry. Add in the brown sauce and cook for 5 minutes.
4. Serve on a sizzler with boiled vegetables onion rings and French fries

Bihari Chargha:
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup 
Yogurt ¾ cup
Method:
1. Make small cuts on the chicken.In a bowl add the chicken salt and vinegar. Leave aside and
marinate for one hour.
2. Remove the water from the chicken.Now add ginger garlic paste,chili powder,curry
powder,salt, black pepper,yougurt and orange colour. Marinate for an hour.
3. Take a large pan and cook the chicken till all the water dries and the chicken becomes
tender 
4. Deep fry and sprinkle with chaat masala and lemon juice
Paper Chicken

Chicken breast 4
Corn flour 1 tsp
Salt ½ tsp
Chinese salt ½ tsp
Soya sauce 1 tbsp
Chili sauce 1 tsp
Butter paper 6 by 6 square
Oil for frying
Method:
1. Marinate chicken with all above
2. Make envelopes with butter paper 
3. Add 2 or 3 pieces of chicken in each envelope 
4. Seal it with beaten egg 
5. Deep fry for 5 to 7 minutes

 Devilled Sandwiches
2 hot dog buns 
2 chicken breasts (boiled and shredded)
1 capsicum (cubed)
1 tin of sweet corn
White sauce
Grated cheddar cheese
Ketchup

For white sauce:

Melt 2 tbsp butter in a pan. When it melts, add 2 tbsp plain flour in it. Mix it well. Then add half
tsp salt, half tsp pepper, half tsp mustard powder and half of a chicken stick cube or half cup of
chicken stock. Also add half cup of milk. Continuously stir it.

Note: When you boil and shred the chicken breasts, mis green masala (2 small chopped green
chillies and some corriander) in it.

Method:
When you have prepared the white sauce, add the shredded chicken in it. Mix one cubed
capsicum, and a tin of sweet corn. Mix it well. Cut the hot dog buns into 2. Apply this chicken
mixture on the hot dog slices. Add grated cheddar cheese to it. Then make designs on it with
ketchup or pour ketchup on it from the top. Put it in the oven for 5 minutes or until the cheese
melts!!!
Chinese bhel puri.
Ingredients
Noodles 3 cups boiled
Ginger 1 tbsp sliced
Salt 1 tsp
Red pepper 1 tsp crushed
Sugar 1 tbsp
Soya sauce 1 tbsp
Chili garlic sauce 1 tbsp
Vinegar 1 tbsp
Green chilies 2 chopped
Ketchup 2 tbsp
Chili oil 4 tbsp
Cabbage 5 tbsp sliced
Capsicum 4 tbsp chopped
Tomatoes 4 tbsp chopped
Carrot 4tbsp sliced
Bean sprouts 4 tbsp 
papri 1 cup crushed

method
1. Heat chilli oil in a wok add all the ingredients and seasonings. Cook for 5 minutes.
2. Mix in the boiled noodles mix gently served hot with crushed papri on top. 

Chicken Hawaiian sandwiches:

Ingredients:
Mini burger buns 4
Egg (boiled) 4 (slices)
Pineapple 4 (slices)
Roasted chicken 2 cups (shredded)
Cabbage 1 cup
Mayonnaise 2 tbsp
Salt ¼ tsp
Black pepper ¼ tsp
Sugar 1 tsp
Olives for garnish
Cherry for garnish
Method:
1. Cut buns in half ,toast and butter them. Put a slice of pineapple and top with sliced eggs and
then roasted chicken.
2. Mix together cabbage, mayonnaise, salt, pepper and sugar and put this mixture on top of the
chicken Cover with toasted half bun press firmly. Garnish with pineapple cherry and olives on a
tooth pick 

COFFEE MOUSSE WITH PRALINE

Eggs 2, separated
Gelatin powder 1 ½ tsp, dissolved in ¼ cup water
Coffee 1 tsp, dissolved in 2 tbsp water
Castor sugar 6 tbsp
Fresh cream 200gms, whipped

PRALINE

Ingredients:
Sugar 8 tbsp
Walnuts ¼ cup

Method for mousse

1. Dissolve gelatin & blend with coffee.

2. Beat Yolks & sugar till thick & creamy.
3. Add in gelatin & coffee mixture.
4. Beat egg white stiff.
5. Beat cream thick.
6. Fold cream in coffee mixture.
7. Lastly fold in the whites, fold well, pour in a mould & chill till firm.
8. Remove decorate with swirls of fresh cream & cover with praline.

Method for praline

1. Cook sugar string on low flame, till light golden.
2. Add in walnuts mix well.
3. Remove on a greased tray & allow to harden.
4. Remove & crush finely.

Chicken Shashlik :
Ingredients:
Chicken (boneless) ½ kg
Ginger garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Black pepper powder ½ tsp
Ketchup 2 tbsp
Worcestershire sauce 2 tbsp
Oil ` 1 tbsp
Onion 2
Capsicum 2
Tomato 2

Ingredients for Barbeque sauce:

Tomato paste 4 tbsp
Ketchup 4 tbsp
Vinegar 4 tbsp
Garlic paste 1 tsp
Salt 1 tsp
Sugar 1 tsp
Chili powder ½ tsp
Oil 2 tbsp
Method for Barbeque sauce:
Mix all together 

Method for chicken shashlik:

1. Cut vegetables and chicken into square cubes.
2. Marinate chicken with all above ingredients 
3. Put chicken on skewers alternating with vegetables 
4. Heat 1 tbsp oil in frying pan 
5. Fry skewers on low flame for 8 to 10 minutes 
Serve shashlik on bed of rice topped with prepared Barbeque sauce .

Qeema Masala Handi:

Ingredients: 
Mince Meat ½ kg
Ginger Garlic Paste 1 tbsp
Butter 2 tbsp
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Chili Powder 1 ½ tsp
Black Pepper (Crushed) 1 tsp
Tomatoes (Chopped) 3
Coriander Leaves (Chopped) 2 tbsp
Green Chili (Chopped) 4
Ginger (Sliced) 2 tbsp
Oil ½ Cup 

Method
1. Heat ½ cup oil in a handi. Add ginger garlic paste and fry for 2 minutes. Add chopped
tomatoes, green chilies , sliced ginger, salt, turmeric, all spices powder, chili powder, cumin
powder , coriander powder and crushed black pepper, fry well.Then add mince and fry for 10
minutes.
2. Cover and cook for another 15 minutes lastly add butter garnish with coriander leaves.

 Box Patties:
Ingredients: 
Potatoes 2 (boiled & mashed)
Cottage cheese ½ cup (grated)
Salt ½ tsp
Black pepper ½ tsp
Onion 2 tbsp (chopped)
Green chilies 4 (chopped)
Coriander leaves 2 tbsp (chopped)
Lemon juice 2 tbsp
Samosa patti 2 dozen
Method:
1) In a bowl mix the cottage cheese, salt, black pepper, onion ,green chillies, coriander leaves
and lemon juice together in the mashed potatoes.
2) Fill in the samosa patti with this mixture and deep fry.

 Foil chicken:
Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder 1 tsp
Chili powder 1 tsp 
Salt 1 tsp
Turmeric ¼ tsp
Cumin powder 1 tsp
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup 
Ketchup ½ cup
Boiled macroni ½ cup
Carrot 1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped 2 tbsp
Green chilies 2 

Method:
1. Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and
fry well.
2. Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made 
3. On a large piece of foil add chicken with gravy, add the boiled vegetables, boiled macaroni,
cover and bake for 15 minutes on 180 degrees 
4. Serve garnished with chopped coriander and green chilies.

Gajrella

• Carrots, grated n steamed in its own water 2c

• Milk 4 ½ c
• Rice, soaked for 2 -3 hours n spread out n dry on a clean cloth n grind ½ c
• Sugar ¾ c – to taste
• Illachi powder 1tsp
• Saffron , optional ¼ tsp
• Pistachio, blanched n chopped 1 tbsp
• Almonds , blanched n chopped 1tbsp

Method:
1. Steam the carrots in its own water as it prevents the milk from cuddling. 
2. Boil milk, when it boils add rice n cook for 5-7 mins.
3. Now add the carrots to the milk.
4. Check out carrots n rice when tender add sugar.
5. Stirring continuously.
6. When done remove from flame n add saffron n illachi pd n dish out. 
7. Decorate with pasticcio n almonds n chandi warq.
cheese cake
Crust: 
2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in
a food processor until they are crumbs) 
1/4 cup granulated white sugar 
1/2 cup unsalted butter, melted

Filling: 
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream
cheese) 
1 cup granulated white sugar 
3 tablespoons maida 
5 eggs, room temperature 
1/3 cup heavy whipping cream 
1 tablespoon lemon zest(optional) 
1 teaspoon pure vanilla extract

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do
not overbeat the batter, especially when creaming the cheese and sugar. 
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is
firm but the middle may still look a little wet.

preperation for crust:

greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar,
and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the
springform pan. refrigerate while you make the filling.

preperation of filling:
preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven

In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed
until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds)
after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well
unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan
on a larger baking pan and place in the oven. 
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C)
and continue to bake for about another 1 hour or until firm and only the center of the
cheesecake looks done. Remove from oven and place on a wire rack.
Chicken sizzler

Chicken ½ kg cut into strips

Marination:
Vinegar 2tbsp
Mustard paste 1 tsp
Ketchup 2 tbsp 
Worcester sauce 1 tbsp
Salt ½ tsp
Black pepper powder ½ tsp
Oil 1 tbsp

For sauce:
Flour 1 ½ tsp
Garlic 1 tsp crushed
Chilly powder ½ tsp
Tomatos puree 2 tbsp
Oil 2 tbsp
Water 1 ½ cup

Onion 1 
Capsicum 1 
Tomato 1 

Method:
1. Marinate chicken with all the ingredients for 15 minutes.
2. Heat oil, fry crushed garlic till golden.
3. Add chicken fry for 5 minutes.
4. Add flour mix with ½ cup water & tomato puree.
5. Add all the chili powder in cook till thick.
6. All vegetables cut in cubes
7. Lastly add vegetables cook for 2 minutes and remove.
8. Serve on a sizzler.

Spicy Honey Wing

Ingredients:
Chicken wings ½ kg cut into 2 pieces
Salt ½ tsp
Black pepper powder ½ tsp 

Batter:

Flour ½ cup
Egg 1
Corn flour 1 tbsp
Baking powder ½ tsp heaped
Black pepper powder ½ tsp
Salt ½ tsp
Oil 1 tbsp
Water as required

Method:

1. In a bowl add ½ cup flour, 1 egg, 1tbsp cornflour,1/2 tsp baking powder ,1/2tsp black
pepper , 1/2tsp salt heaped,1/2tsp black pepper powder, 1tbsp oil and water. Beat all the
ingredients to make medium batter.
2. Marinate the chicken wings with the batter.
3. Roll the wings in dry flour & deep fry for 15 minutes till golden.

For honey sauce:

Garlic 1 tbsp (chopped)

Chili sauce 3 tbsp
Worcestershire sauce 2 tbsp
Honey 2 tbsp
Ketchup ¼ cup
Oil ¼ cup

Method:

1. Heat oil in a pan add chopped garlic and fry till golden.
2. Now add honey, chili sauce, Worcestershire sauce and ketchup.
3. When the mixture starts to boil, add wings & toss well to coat.
4. Garnish with chopped spring onion leaves. 
5. Serve hot.
Fish Kababs 

Ingredients:

Fish boneless ½ kg
All spice powder 1 tsp
Whole cumin 1 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Salt 1 tsp
Ginger garlic paste 1 tsp
Gram flour (roasted) 1 tbsp
Coriander leaves (chopped) as required
Green chilies chopped as required
Brown onion 2 tbsp
Egg white 1

Method:
1. Boil and mash fish 
2. Mix all above in fish 
3. Make into kababs and pan fry 

Chicken Pulao
Ingredients

Chicken cut into 8 pieces.

5 cloves

1 teaspoon black pepper

1 cinnamon stick 1″

Coriander seeds 1 teaspoon.

- large cardamom 4-5

Caraway seeds 1 teaspoon.

Salt 2 teaspoon.

- small onion cut into pieces

- water 4 cups.

- ginger 2 inch cut into pieces

- Pakistani basmati rice 450gm

Masala

1/2 cup ghee or cooking oil

1 large onion skinned and finely chopped.

1 inch piece fresh ginger, peeled and finely chopped.

- garlic clove, skinned and chopped

Method

This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the
aroma is unbeatable, but use whatever white rice is available.

Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a
large heavy based sauce pan.

Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently
for 10 minutes until the meat is tender.

Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs
clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.

Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from
it.

MASALA

Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.

Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over
medium heat for 5 to ten minutes until the meat turns a rich golden color.

While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to
make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.

Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover
with a tight fitting lid, reduce the heat and allow to cook for another 7 10 minutes until rice is tender.

Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Bhuna Chicken
 

Ingredients
1 whole chicken, skinned
2 medium onions, skinned, and chopped
2 teaspoon. freshly ground garlic
2 teaspoon. salt
12 level teaspoon. chili powder
- 11/2 teaspoon. ground coriander
1/2 level teaspoon. ground turmeric
1 \2 cup water
2-3 tomatoes, chopped
1 teaspoon. ground ginger
1 \2 cup oil
- 11 \2 teaspoon. garam masala
2 tablespoon. coriander leaves, chopped
2-3 green chilies, sliced
Method
1. Wash and cut chicken into 810 pieces. In a heavy skillet, put chicken, onions, garlic, salt, chili
powder, ground coriander, turmeric and water. Cook over medium heat until meat is half
cooked, about 10-15 minutes.
2. Add tomatoes and ginger, stirring constantly cook for 5 minutes, or until tomatoes are
reduced to purée.
3. Add oil and cook for 5 -8 minutes, keep stirring all the time. You may have to add little water
to prevent gravy from sticking to the bottom of the pan.
4. Bhuna chicken is ready when oil begins to separate from gravy. Add 1\2 cup water, if you
need thin gravy.
5. Add garam masala, coriander leaves and chilies, stir once and transfer to a serving dish

Shabdeg
 

Ingredients
500g boned lamb
2 medium onions, skinned, and chopped
2 teaspoon. freshly ground garlic
12 level teaspoon. chili powder
2 teaspoon. salt
- 11/2 teaspoon. ground coriander
1 teaspoon. ground cumin
1/2 level teaspoon. ground turmeric
1 teaspoon. black pepper
3 black cardamoms
1 inch cinnamon stick
2-3 tomatoes, chopped
1 ” piece ginger, peeled and ground
500g turnips
2 teaspoon. sugar
1 cup water
Method
1-Cut meat into 1/12 inch pieces. And put it in a bowl. Add yogurt to the meat and mix well. Add
the ginger garlic paste and all the whole and ground spices including salt to the meat. Stir well
to coat the meat thoroughly and mix all spices.Cover and leave to marinate at room temperature
for about 3-4 hours.
2. While the meat is marinating, peel the turnips and cut into half if small, and quarters if large.
Keep them in plenty of water.
3. Heat oil in a heavy based pan. Add the onions and stirring frequently,fry them until a pale
golden color, taking care not to over brown them. Put the marinated meat and chopped
tomatoes in it. Cook over low heat for about 45 minutes, stirring occasionally, until all the
moisture has evaporated and meat is tender
4.Add the turnips and sugar. Mix well and cook for 3-4 minutes or until the oil separates from the
gravy
5. Pour water in it, mix well, then cover with a tight fitting lid. Reduce the heat and allow to
simmer gently until the oil separates and floats to the top and sauce is thickened.
6. Serve with white boiled rice.

Shahi Chicken
 

Ingredients
1/2 c Unsalted cashew nuts
-3 tablespoon. Vegetable oil
-1md Onion, finely chopped
1 teaspoon. Garam masala, {after a commercial mix, or a homemade blend (grind together 5
cloves, 5 cardamom pods, 1 cinnamon stick, 1 bay leaf, pinch of mace until powdery)
1 teaspoon. Crushed garlic
1 teaspoon. Crushed ginger
1/4 teaspoon. Red chili powder or -cayenne pepper
1/4 teaspoon. Condor powder (opt)
1/4 teaspoon. Turmeric powder
1 lb Boneless, skinless chicken breasts, cut into 1″ strips
1/2-cn Crushed tomatoes
1/4-c Heavy cream
1/4-c Golden raisins
1/2 teaspoon. Cardamom powder
Method
1. Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most
of the water. Blend nuts in blender until they form a somewhat smooth paste that retains some
texture. Heat oil in a saucepan or wok and saute the onions until golden brown. “Splutter fry” 1/2
teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish.
Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan.
Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes.
2. Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and
cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want
a smooth, slightly thick sauce. Raise heat and “fimmer” dish until the oil floats on top. Add
raisins. Garnish with remaining garam masala and cardamom powder.

Kashmiri Dum Aloo

Ingredients

-500gms.. Aloo (potatoes), small

-Sarson (mustard) oil for frying

-1½ cup.. Dahi (yogurt)

-½ tbsp.. Besan (gramflour)

-1 ½ tsp.. Chilli Powder

-4.. Chhoti Elaichi (green cardamom)

-½ tsp.. Soonth (dry ginger powder)

-¾ tsp.. Saunf (fennel seed) powder

-5.. Laung (cloves)

-2.. Daalchini (cinnamon sticks)

1. Grind together, the bari elaichi, laung and daalchini. Put aside until further use.

2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden
toothpick.

3. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in colour.
Drain excess oil and keep aside.

4. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free.

5. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute.
Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously.

6. Return to flame and bring to a boil, again stirring continuously.

7. Add potatoes alongwith soonth, saunf and ground masala.

8. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled
rice

Kunna
Ingredients

- 1.5 kg. mutton shank with bone, cut into 6-8 large pieces

- 2 cups ghee or oil

- 3 tbsp. garlic paste

- 3 tbsp. ginger paste

- 4 tsp. red chilies

- salt according to taste

- 4 tbsp. yogurt

- 2 tbsp. white cumin

- 2 tbsp. Saunf (aniseed)

- 2 tbsp. black pepper

- 2 tbsp. sonth (dry ginger)

- 2tbsp. black cardamom

- 1 tbsp. cloves

- 1 tsp. nutmeg (jaifel)

- 1 tbsp. mace ( javetri)

- 1 onion, thinly sliced

- 6 tbsp. flour

1. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring
frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until
all the moisture has evaporated.

2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked.
(Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's
instructions).

3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a
food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth.

Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is
tender.

4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise
meat will break into small pieces).

5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden
color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully.

6.Garnish with green chilies, ginger (chopped) and lemon slices.

7.Serve with Nan.