Food Diaries

Pani Puri

Ingredients :

1 cup white flour (maida)
1/2 cup suji (semolina)

The dip:

* Red chili (Lal Mirch) powder to taste.
* 1/2 bunch fresh mint (Podina) leaves
* 1 heaped tsp. cumin seeds (Zeera)
* Salt to taste
* 1 pinch black salt (Kala Namak)
* 2 glass Water
* 2-3 green chilies
* 1/2″ piece fresh ginger (Adrak) or 1/4 tsp grinded.
* 1 tbs. tamarind (Imli) paste
* 1/2 tsp. carom seeds (Ajwain)

Method:

Mix the white flour and suji and kneed into a hard dough. Flatten into a VERY thin sheet and cut into 2″ diameter circles with a cookie cutter.
Deep fry until golden.
Grind all the ingredients for the dip together and strain. Keep the liquid that strains through.
You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Pani Puri. There are several other variations as well. You can add Imli chutney and yogurt as well.

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Kashmiri Daal

Ingredients :

*  Masoor dal - half cup
* Onion - 1 small  sized finely sliced
* Cumin seeds - half tsp
* Mustard seeds- half tsp
* Ginger garlic paste - 1 tsp
* Turmeric powder - half tsp
* Red chilli powder - half tsp
* Green chillies - 2 finely chopped
* A few sprigs of finely chopped coriander leaves
* Butter - 1 tbsp
* Fried onions for garnish - 2 tbsp
* Salt to taste

Method :

In a non-stick pan heat 2 tbsp oil with butter on medium heat. Fry the mustard seeds, cumin seeds and the onions until light brown and then add the ginger garlic and turmeric powder. Brown the ginger garlic paste and then add red chilli powder, green chillies and the masoor dal. Fry for another 5 minutes , then add 1 cup of water to it. Cover and cook until the oil starts to separate.
Garnish with coriander leaves and fried onions. It's now ready to serve!

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Baghare Baingan 

Ingredients:

* Eggplants -500 gms small sized 

* Walnut sized tamarind, soaked in 1 cup water (extract pulp)
* Ginger garlic paste - 1 tbsp 
* Onion sliced - 1
* Zeera/cumin seeds- 1 tsp
* Dhania/coriander seeds - 2 tsp
* Sesame seeds - 2tsp
* Poppy seeds - 2 tsp
* Peanuts - 12
* Coconut powder - 2tsp
* Chilli powder - 2tsp
* Turmeric powder - half tsp
* Oil - 4-5 tbsp
* A few curry leaves
* Broken whole red chillies - 2

* Salt to taste

Method:

Roast the following in a few drops of oil and grind to a paste: sesame, poppy seeds, peanuts, coconut, cumin and coriander seed, onions. Add the ginger garlic, chilli powder and turmeric to the paste. Blend well and keep aside.
Slit the eggplants in 4 keeping the stem intact. Stuff the eggplants with the masala paste. Heat oil and fry the curry leaves along with a tsp of cumin seeds. After 2 minutes add the stuffed eggplants and fry for another 2 minutes. Now add the rest of the prepared paste, salt and tamarind juice. Cook covered on low heat until the eggplants are tender!

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Chikoo Milkshake

Ingredients:

2 chikoos peeled and chopped
2 cups milk
2 tbsp sugar
A pinch or drop of vanilla essence
Optional - 1 tsp malt

Method:

Place all the above ingredients in a blender and blend well. Pour in a glass and refrigerate.
Serve chilled!

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Strwabary Ice-Cream

Ingredients:

2/3 cup strawberry puree
1 cup milk
2 tsp cornflour
2/3 cup fresh cream
1/4 cup powdered sugar

Method:

Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside.
Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour and 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes.
Remove from the fire and strain the mixture. Cool completely.
Whip the cream with remaining powdered sugar till soft peaks form.
Mix the cooled milk mixture with the cream and strawberry purée.
Pour into a shallow dish and freeze till slushy.
Remove from the freezer and blend in a blender till the mixture is smooth and creamy.
Freeze again until firm.Scoop and serve.

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Fruit Chat

Ingredients:

* 2 apples - peeled and finely chopped
* 2 bananas - peeled and finely chopped
* 1/4 cup black grapes - cut into halves
* Half a pomegranate
* Half a tsp of Fruit Chaat Masala powder (Shan/Badshah masala)
* 1 tbsp freshly squeezed lemon juice
* 2 pinches of black pepper powder
* 3-4 tbsp sugar (or according to your taste)
* A pinch of salt

Method:

In a mixing bowl combine all the above ingredients and toss them well along with the seasoning.
Serve chilled! A great way to start your Iftaar :)

Fruit Chaat is the easiest and the no sweat kind of recipe. You can add various other fruits and create your own delicious medley. Just dig in that spoon and replenish your mouth!!!

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Chicken Jalfrezi

Ingredients:

* 1 chicken - cut into 10 pieces
* 1 capsicum - diced
* 1 medium sized onion - diced
* 2 green chillies - finely chopped
* 1 large tomato - chopped
* 2 tbsp tomato paste
* 1 tsp ginger garlic paste
* Half tsp turmeric powder
* 1 tsp red chilli powder
* Half tsp black pepper powder
* 1 tsp sugar
* Half tsp zeera dhaniya powder (cumin/coriander seeds powder)
* Salt to taste

Method:

In a wok on medium heat take half a cup of oil. Add ginger garlic, turmeric, red chilli powder, zeera dhaniya powder, black pepper powder. Fry for about 2 minutes and then add the tomatoes. Saute for about 5 minutes and then add the chicken and the tomato paste. Pour 1 cup of water and cook covered until the chicken is tender. Open the lid and then add sugar and salt. Turn the heat to low and now it's time to add the diced onions and capsicum. Cook for about 2 more minutes and not more than that because we do not want the capsicum to become too soft.
Garnish it with chopped cilantro. Serve with hot naans or tandoori rotis!!!

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Black Forest Cake

Ingredients :

225 gms Maida (all-purpose flour)
400 gms Sweetened Condensed Milk
2-3 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp Cooking Soda
125 gms Butter
200 ml Aerated Cola Drink
A pinch of Salt
125gms Dairy Milk Chocolate
250 gms Fresh Whipped Cream 10 Cherries

Method:

 Place a thick bottomed pan on very low flame and melt butter in it.Remove from the flame and let the butter cool.Add condensed milk and mix well.Sift maida, cocoa powder, baking powder, cooking soda and salt together.Make sure there are no lumps in the mixture.Grease a baking tray with little butter.Dust it with maida and keep it aside.
Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.Now add aerated cola and mix it well.
Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f.)
When it is done, let it cool and then slit it horizontally into two.Whip the cream till light and fluffy.Sandwich the two layers of cake with whipped cream and cherries.Top with whipped cream and cherries.Grate dairy milk chocolate bar and sprinkle over the cake.
Serve it chilled.

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Rasgulla

Ingredients:

* Milk – 1/2 litre
* Refined flour (maida) – 2 tsp
* Citric acid dissolved in water or lemon juice – 1/4 tsp dissolved in 1/2 cup water or    lemon juice 2-3 tbsp.
* Sugar- 1 cup
* Water- 1 cup
* Rose essence or cardamom powder – 2-3 drops or 1/4 tsp

Method:

Heat milk in a pan and bring it to boil. Remove from heat.
Add citric acid or lemon juice.
Stir slowly and gently until white curd forms on the surface and separates from whey.
On straining this milk, the curd that is obtained is called “chenna”. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
Knead chenna to make a smooth dough. Add flour and knead again.
Make small balls of equal size (6-7) of the dough and keep aside.
Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
On cooling, add rose essence.
Refrigerate and serve chilled.

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Egg Toast

Ingredients:

* Eggs -2 no’s
* Bread slices – 2 no’s
* Onion – 1 no’s chopped
* Tomato – 1 no’s chopped
* Green chilies – 2 no’s chopped
* Coriander leaves – 2 tablespoon
* Milk – 1 tablespoon
* Red chili powder – 1/4 teaspoon
* Oil – 1 tablespoon
* Salt To Taste

Method:

Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder until foamed.
Heat oil in a frying-pan.
Dip bread slice in the mixture and coat it evenly and fry over low flame.
Fry on both sides until done.
Repeat the same for other slices.
Enjoy Egg Toast hot with ketchup.

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Orange Juice

Ingredients:

* Orange – 4-5
* Water – 1 cup
* Powdered Sugar – 2 Tbsp (optional)
* Ice Cubes – 3-4 (optional)

Method :

Peel the outer covering of the Orange and seperates the pieces.
Remove the seeds and the white covering of each of the Orange pieces and use only the pulp.
In a mixer jar or in a blender, add Orange pieces, Sugar Powder and Water and grind them all until you obtain a neatly blended juice.
Extract only the Orange Juice from the pulp by filtering it appropriately, depending on your preference.
Transfer to a glass and top with Ice 

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Aloo Tamatar ki sabzi

Ingredients:

* Boiled potato-4 or 400gms,
* Tomato-3-200 gms-chopped,
* Ginger-1 tsp,
* Hing or asafetida-a pinch,
* Cumin seeds-1 tsp,
* Green chilli-2 to 3,
* Turmeric pwd-1/4 tsp,
* Coriander  pwd-1 tsp,
* Red chilli pwd-1/4 tsp,
* Mango pwd-1 tsp,
* Garam masala pwd-1/4 tsp,
* Green coriander leaves- chopped- few tbsp,
* Salt to taste,
* Oil-1 tbsp,
* Water-1 and 1/4 glass.

Method :

 Boil the potatoes and leave it to cool.Once cool,break the potatoes with fingers in uneven chunks and keep aside in a bowl.Heat oil in pan,As oil heats up,add a pinch of hing or asafetida,cumin seeds.When the seeds change colour,lower the heat and add,turmeric pwd,coriander pwd,ginger and little water.Raise the heat to medium and bhunno the masala for a minute.Add the chopped tomatoes and green chillies.Mix Lower the heat and put a lid on to soften the tomatoes.( one minute) Remove the lid and raise the heat to medium and bhunno the tomatoes till they are soft and mushy.Add the boiled potatoes and mix.Fry the potatoes for 2 minutes in medium heat.Add red chilli pwd,salt and amchoor pwd an mix.

Add 1 and 1/4 glass of water.Raise the heat to high and let the sauce come to a boil.Once the gravy starts to boil,lower the heat and put a lid on.Let it cook on simmer for 10 minutes, Then Open the lid after 10 minutes and sprinkle garam masala and coriander leaves.Taste salt and adjust seasoning.If you think some potatoes chunks are big,just crush some with a ladle and Cover again for 2 to 3 minutes.

Enjoy this light tomato curry with hot puris and mango pickle.


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Kofta Biryani

Ingredients:

Keema chicken or meat-500 gms( the mince should have less fat,then only  the koftas will be firm),
Rice -500 gms-Basmati,
Whole garam masala-few cloves,7 to 8 pepper corns,small cardamom-5,cinnamon stick-1 inch,shah jeera or black cumin seeds-1tsp.
Salt to taste,

Ingredients for koftas:

Keema or lamb minced meat-500 gms,
Onion-1-medium,
Salt-1 tsp,
Ginger garlic paste-1tbsp,
Red chilli pwd-1 tsp,
Garam masal-1/2 tsp,
Green chilli-1,
Coriander leaves-1 cup chopped,
Nutmeg pwd and mace pwd-1/2 tsp.

Ingredients for sauce:

Oil-1/2 cup,
Onion-1 sliced and then chopped,
Tomatoes-2-chopped,
Salt- to taste,
Red chilli-1 tsp,
Garlic ginger paste-1 tbsp,
Turmeric pwd-1/2 tsp,
One medium onion- chopped and grinded,
Curd beaten-3 tbsp,
Garam masala-1/2 tsp,
Mint leaves and green coriander leaves-1 cup-chopped,
Green chilli-2.

Topping:

Curd-1/2 cup+yellow food colour,mix and keep aside,
Saffron-2 pinch soaked in 4 tbsp of milk,
Ghee -4 tbsp.

Canola oil-4 tbsp for making koftas.
Water for boiling rice.

Note:Rice has to be 3/4 cooked.
Use mince with low fat content,as presence of fat will prevent making firm round balls.
There are no binding ingredients,so the real test are the koftas as they should not break while cooking.
Do not stir the mince balls once you put them in the pan.Leave it for 20 minutes without stirring.
Be careful with salt as you will adding 3 times in this recipe.
Salt is added when grinding the minced meat,then in the boiling water for rice and then during cooking of koftas!

Rice:
Wash and soak rice for 1/2 hour in a bowl.
Heat water in a deep pot or patila.

As water starts to warm up add whole garam masala,black jeera or shah jeera and salt.Taste and add salt accordingly to the rice as it will cook in this water and make the rice salty enough for the biryani.Once the rice is 3/4 cooked,strain the rice through a strainer and keep in a bowl.

Method for kofta:

Take a grinder,grind finely minced meat,one chopped onion,ginger garlic paste,green chilli,red chilli pwd,nutmeg,mace pwd and salt.

It is a little difficult to grind all the ingredients together in one go as the grinder will run with a heavy sound, so grind in 3 batches.When all the mince is grounded, then combine all together and run the grinder for few minutes.Take out and keep in the fridge for some time,while you make all the preparations.It also gives time for the minced meat to marinate.Take out,once all the ingredients are ready.Take out,once all the ingredients are ready.Keep little oil in a small bowl.Grease your palm with oil.

Take small amount of minced meat and press with your fingers,transfering it to the other palm and pressing it again.This process to squeeze with both the palms has to be done a few times,then roll it into a round ball and keep in a plate.Makes 20 balls.

Once the koftas are made,cover and put in the fridge.Heat kadhai and put 1/2 cup oil.As oil heats up,add the chopped onions,Stir fry till they are light pink.Add the tomatoes, Salt Let the tomatoes become soft and mushy.Add ginger and garlic paste.Stir fry for few minutes to remove the rawness of the garlic.Add turmeric pwd, red chilli pwd and onion paste.Add a little water and stir fry for a minute Lower the heat.

Place the koftas on the tomato gravy.Spread 3 tbsp of beaten curd.Cover and raise the heat.Once you see the gravy boiling,then lower the heat and let it cook for 20 minutes.

After 15 minutes,just swirl the kadhai once.Remove the lid after 20 minutes and then raise the heat.With a flat spatula,gently turn the koftas.
Sprinkle garam masala pwd,nutmeg,mace pwd,mint leaves,coriander leavess,green chilli 3 or 4.Cook till you see the sides leave oil.Taste salt and The koftas are 3/4 cooked.


Assemble:
Take a heavy bottom wide deep pot.Put 1/2 cup of warm water and 2 tbsp of ghee.Swirl the ghee and water around the bottom.Spread half of basmati rice on it.Layer the koftas on top of the rice.Spread the yellow curd on the koftas and then spread the rest of the cooked rice on top.(had missed this step,then had to remove some rice and then poured the curd) Pour the saffron milk on the rice.Spoon 2 tbsp of ghee on top.You can pour 1/2 of lemon juice on top( optional).Put the pot on high heat and cover with lid.After 7 to 8 minutes lower the heat and put on dum for 10 minutes.Close gas and Leave for 10 minutes,then open and serve.
Enjoy the biryani with mint raita and green salad.

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Apple Brownies 

Ingredients:

* Apple - 3 medium  (cored, peeled and thinly sliced)

* Butter - 1/2 cup melted

* Baking cocoa - 3/4 cup

* Walnuts (chopped) - 1/2 cup

* Baking Soda - 1/2 tsp

* Baking Powder - 1/2 tsp

* Flour - 1 cup

* Egg - 1

* White sugar - 1 cup

* Salt - 1/4 tsp

Method :

•	Prepare oven by preheating to 350 deg F (175 deg C)
•	Grease a 9 x 9-inch baking pan.
•	Mix melted butter, egg and sugar in a large bowl, until fluffy.
•	Add in walnuts and apples and fold.
•	Take another bowl and sift baking soda, baking powder, flour and salt.
•	Combine the wet and dry mixture together and stir until well blended.
•	Spread the dough onto the prepared baking dish.
•	Place in oven and bake for 35 minutes.
•	Apple brownies are ready when a toothpick inserted in the center comes out clean.

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Crispy quick potato fry 

Ingredients

* Pototoes - 4 * Fennel seeds - 3 tsp  (crushed & powdered) * Curry leaves - 1 tbsp * Turmeric powder - 2 tsp * Red  chilli powder - 4 tsp * Garam masala powder - 2 tsp * Salt - to taste * Oil - for frying Method:

 Hold the potato vertically, give a cut in middle in to two pieces. Take one piece and put in to half.  Then, slice it into slightly thin sizes.

 
 Heat oil in kadai, add the fennel seeds,curry leaves and saute. 
 Add the sliced potatoes, salt, turmeric, red chilly powder and saute adding oil.

 
 Cover and cook without adding water for 10 min, occasionaly stiring it. 
 When potatoes are cooked, Uncover and saute till potatoes turn golden brown and crispy. 

Serve with any dal rice, tastes great with curd rice.

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Aam Pana

Ingredients:

*  Green Mango -6 medium sized

*  Water - 33/4th cup

*  Dry-roasted and grounded Cumin Seed-1 tsp

*  Red chili Powder - 1/2 tsp

*  Salt - 1 tsp

*  Sugar - 3 tbsp

*  Chopped Mint Leaves - 3 tblsp 

*  Ice-cubes- 12 crushed

Method:

Place the mangoes with water to cover in a sauce-pan and bring to boil.Simmer for 10 minutes.
Drain off the water and then peel, stone and pulp the mango with a spoon.Place the pulp in a deep bowl.Add water, sugar, salt, chili and cumin.Whisk thoroughly.Stir in the mint and whisk again.Transfer it to a jug.Serve chilled with crushed ice.

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Mutton Yakhni Pulao

Ingredients for yakhani:

* Mutton- 750 gms,
* Onions-2-chop into big chunks,
* Garlic-1 whole pod,
* Ginger-1 and 1/2 inch piece- peeled and sliced,
* Bay leaf-2,
* Spices for potli- Big cardamom-2,cloves-5 to 6,cinnamon stick-2,mace 1,peppercorn-1 tsp,whole coriander seeds-1 tbsp,fennel seeds-1 tbsp,bay leaf-2.
* Salt- 1tsp,
* Water -500ml or 2 cups.

Ingredients for pulao:

Basmati long rice-500 gms,
Medium size onion-2-  sliced and fried in oil or ghee,
Ginger paste or shredded -1 tsp,
Garlic paste- 1tsp,
Whole garam masala-White caradamom-8,cloves-6,black pepper corns- 1tsp,bay leaf-2.
Shah jeera or black jeera-1tsp,
Curd-2 tbsp-beaten,
Salt to taste,
Canola oil-1/4 cup + 3 tsp of ghee- divided,
Kewra water- 1/4 tsp or few drops,
Nutmeg- 1/4 tsp ( grated ),
Ginger julienne- 1/2 inch ( optional- use it when you are putting nutmeg pwd )
Hot water-3 and 1/4 cup.

Note:
The standard ratio of pulao or biryani is 500 of rice to 750 of meat.But it can vary and it is up to your choice.The ratio can be the same if you like less of meat and more of rice.
The standard water taken for cooking plain rice is 2:1For each cup of rice, double the amount of water.But to make biryani or pulao,we use a little less water,
It is necessary for the basmati rice not to be broken or sticky after it is cooked. The long grain rice should to be separated from each other.For 1 cup of  basmati rice use 1 and 3/4 cup of water ( 1/4 less ).Long grain basmati rice is best for making pulao or biryani.
Use a wide open pot with a heavy bottom for making pulao or biryani.

Method:

 First part- making of yakhani

Take a pressure cooker and put mutton in it.Add big chunks of onion,one whole garlic,chopped ginger and bay leaves.Add 2 cups or 500 ml of water.And 1 tsp of salt,

Mix.
Take a muslin cloth and put 1 tbsp of whole coriander seeds,1 tbsp of fennel seeds,whole cardamon,cinnamon sticks,cloves,black pepper.Tie a knot and place the potli in the cooker.Put the cooker in high heat and let it give one whistle.Lower the heat and let it cook for 15 minutes on low heat.Close gas,Once the cooker cools down,open the lid.

Strain the contents of the cooker  in a bowl through a strainer.

Remove the mutton pieces from the strainer and keep aside in a bowl.Discard the garlic bulb and ginger pieces.With a spoon mash the onion to make it pass through the sieve to collect in the bowl.Squeeze out the stock from the potli and then discard it.Keep the mutton and yakhani in two separate bowls.

Assemble:Second part-

Wash and soak long grain basmati rice in water for 1/2 hour.Take a heavy bottom pot and add 1/4 cup oil and 1 tsp of ghee.Fry the sliced onion till they are light brown in colour.

Remove the pot from gas and tilt it a litle bit.Gather the onions to one side,to drain excess oil to one side.Take out the fried onions in a small ball and keep aside.Put the pot on the gas and add 2 tsp of ghee to the remaining oil.Add the black cumin,white cardamom,mace,black pepper,cloves,bay leaf.Lower the heat and add ginger garlic paste.Raise the heat to medium and fry the garlic and ginger till they change colour or till the rawness of garlic is gone.Lower the heat and add 2 tbsp of beaten curd.Fry till the curd specks disapear ( it will take few seconds ).

Add the boiled mutton pieces and stir fry for a minute in medium heat.Add the fried onions.Mix for few seconds.Meanwhile heat 3 and 1/4  water  for the pulao.
As it heats up,pour the yakhani  and hot water to the mutton.Raise the heat to high.

Stir and let it come to boil.As the yakhani starts to boil,add the soaked rice ( do not add the remaining water of  the bowl ) Stir gently.Taste the yakhani and add salt accordingly.

Add a pinch of grated nutmeg and a few drops of kewra essence.Stir gently with your spatula.
As the heat is on high,let it come to boil.As it starts to boil,put a lid on and let it boil for 7 minutes.Heat a tawa on the side burner on high heat  ( just a minute before putting the pot on it).Lower the heat once the tawa is heated.

After 7 minutes,the rice will puff up and you will not see any bubbles of water on top.Close gas and then transfer the pot on to the heated tawa.

 Lower the heat of the tawa and leave the pulao for dum for 10 minutes.Close gas after 10 minutes.Let the pot remain on the tawa for 1/2 hour.Open and lightly mix the pulao before serving without breaking the rice.Enjoy the hot delicious yakhani pulao with mint raita and onion,cucumber and tomato salad with lemon dressing.

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Makhni Kabab

Ingredient:

* Boneless chicken boild & mashed- 1/2 kg

* Onion - 1 cup

* Butter - 4 ounces

* Green chillies - 4 chopped

* Bread Silces - 4

* Egg - 1 0r 2

* Ginger Garlic paste - 1 tsp

* Sugar - 1 tsp

* Salt - 1 tsp heaped

* Chilli powder - 1tsp

* Turmeric - 1/2 tsp

* All spice - 3/4 tsp

* Coriander leaves - 2 tbsp

* Cooking oil - 2 tbsp

Method :

 Soak bread slices in water for few minutes and squeeze. 
- Divide butter into 10 to 12 equal parts and freeze. 
- Seam the chicken and mash well. 
- Heat oil in a pan and fry chopped onion, add ginger garlic paste fry till light golden. 
- Add turmeric, chilli powder and all spice powder.Mix well, remove from heat. 
- Now add in mashed and boiled chicken with green chillies, coriander leaves,salt and sugar. 
- Also add in soaked bread slices, mix well. 
- Divide mixture into small equal parts and roll each portion into ball. 
- Stuff with the piece of frozen butter and roll again, slightly flatten. 
- Beat the eggs. Now dip kabab in beaten eggs, roll in bread crumbs, refrigerate for 1 hour then deep fry till golden.

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Anday ka Halwa

Ingredients:

* Eggs - 6
* Milk solids Half kg - Khoya
* Sugar - 2 cups
* Green cardamoms powder 6 - alaaachi
* Ghee or Oil One and a Half Cups
* Almonds and Pistachios as required finely crushed
* Food Color - Yellow
* Silver Foil for Garnishing

Method:  

Take a large bowl to blend eggs.
Now blend milk solids in eggs, 2 cups of sugar, a Pitch of 

Yellow food color and cardamoms powder in a blender
Mix oil in it Now stir it in a pan

When small grains were being made and oil is going to separate put it in a Tray

Then add the almonds and pistachios in it
Garnish with Silver Foil

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Apple MilkShake

Ingredients:

*  Apple - 2
*  Milk - 2 glass
*  Sugar - 2 tbsp
*  Cardamom - 4 pice
*  Ice as required

Method:

Peel apple and cut in small pieces.Now blend milk, sugar and apple in a mixer.Grind elaichi to a powder and mix in the shake.Now pour shake in the glasses.Put some crushed ice and serve it chilled..

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.

Malai Tikka

Ingredients:

* Lemon juice - 1 tbs

* Salt - 1/2 tsp

* Boneless & skinless chicken breast -2

* Yogurt - 2 tbsp

* Butter - 30 gm

* Double cream - 1 tbsp

* Ginger galric paste - 1 tbsp

* Cardamoms - 3 gm

* Ground cumin - 1/2 tsp

* Freshly grated nutmeg - 1/2 tsp

* Chillies finely chopped - 2 gm

* Vegetable oil - 1 tbsp

* Cheddar cheese - 2 tbsp 

Method:

Firstly marinate boneless chicken pieces with lemon juice and salt.Take yogurt and blend it with half of the butter ,cream,ginger garlic paste, chillies , nutmeg, cardamom,cumin,oil and cheese for making a smooth paste.Now pour over the chicken , make it all well coated and marinate with 1 hour in the refrigerator.After that take 4-6 wooden skewers and soak them in cold water for 15 minutes to prevent burning.

Skewers the chicken and barbecue and grill under a preheated grill for maximum 10 minutes on each sid.
Cook until light brown or simply backed in a preheated to 180'C or 350'F gas mark  4 oven for 15 minutes lastly halfway through cooking brush with remaining melted butter. 

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Dum Gosht

Ingredients :

* Mutton 2 lb (cut in steak sized pieces)
* Chopped coriander leaves 1 tbsp
* Almonds 6
* Poppy seeds 1 tbsp
* Green papaya a small piece
* Melon seeds 1 tbsp
* Cinnamon 3 sticks
* Cumin seeds (optional) 1/2 tsp
* Ginger and garlic paste 2 tsp
* Cardamoms 4
* Peppercorn 1 tsp
* Turmeric powder 1 tsp
* Clarified butter8 tbsp
* Salt to taste

Method:

 Roast the poppy seeds, melon seeds and almonds.
Grind them to a paste.

Grind ginger garlic paste, cardamoms, pepper, papaya and coriander leaves.

When all the seasoning is ready, wash meat and then beat it lightly on a grinding stone.

Mix all ground seasoning along with cinnamon sticks and cumin seeds (whole) into the meat and let it marinate for 1 hour.

Take a big saucepan with a tight lid and heat clarified butter in it.

When hot, add the marinated mutton and cook for 5 minutes, stirring constantly.

Reduce the heat, cover and let it simmer on a low heat for 15 minutes.

Place in a moderate oven and cook for an hour.
When the meat is tender, sprinkle a little turmeric on it and serve hot.

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Gulab Jamun

First prepare the Sheera/Syrup

* 2 cups sugar
* 2 cup water
* tiny pinch of orange color or some strands of saffron
* ¼ tsp. powdered cardamon

Method:

Heat all the ingredients together until the sugar dissolves, then give it a boil on low heat for about 3-5 minutes so it thickens slightly. Let it cool. This will make a bit extra sheera, you can store any excess in the fridge for your next batch of gulab jamuns. It keeps well.

Recipe for the Gulab Jamuns:

Ingredients:

* 1 cup NIDO or any good quality powdered milk (or 2 palm-sized mawas approximately)
* 1 egg, beaten lightly
* 1 tsp. semolina/sooji
* 2 tbsp. white/plain/all-purpose flour
* 1 level tsp. baking powder
* oil as needed

Method:

Combine the milk powder, baking powder, semolina and flour together.

Add in the egg, then mix it gently to make a soft dough. Now make small balls out of the dough. This should make about 16 balls. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too hard, add a few drops of milk and knead it in until you can form smooth balls. Make sure you fry the balls immediately so that they don't dry out.

Heat oil on medium, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently. Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside. So keep the oil really low whilst they fry, gently stirring the oil AROUND them so they turn around and get evenly colored. When they have doubled in size and are evenly browned all over, remove with a slotted spoon and put them directly into the sheera/syrup. Remember, the sheera should not be boiling hot, it should be kept on very low heat so that it's JUST slightly warm. They will expand a bit more as they soak up the syrup.

Tip: If you want the fried gulab jamuns softer, boil them in the sheera on very low heat for about 5 minutes whilst covered (put on dum). Then switch off and serve.

Garnish with chopped nuts and serve warm! :)

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Banana caramel milkshake

Ingredients:

* Caramel Sauce -  1/2 cup

* Banana - 1 large ripe 

* Vanilla ice cream - 1 pint

*  Milk - 1/2 cup

Preparation:

Process all ingredients in a blender until smooth. Serve in individual glasses, and top with additional Caramel Sauce, if desired.

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Fried Wontons

Ingredients:

• * Wonton strip:
• * Refined flour - 250 gram
• * Eggs - 3
• * Salt to taste
• * Oil for frying
• 
  
• For filling:
• 
  
• * Chicken boneless and diced - 250 grams
• * Egg  - 1
• * Spring onions - 2 stalks
• * Garlic paste - 1 tsp
• * Black pepper crushed - 1 tsp
• * Soy sauce - 1 tsp
• * Chinese salt  - 1/3 tsp
• * Salt to taste
• * Tomatoes and cabbage for garnishing           

Method:

1. Mix flour, eggs and salt in a bowl, knead into hard dough and set aside for a while.
2. Roll into squares sheet and cut each into small square pieces.
3. Blend chicken pieces, garlic, chinese salt, soy sauce, black pepper, salt and spring onions in a blender.
4. Place this mixture in the middle of the square pieces, fold over from all sides into pouches, seal edges with egg.
5. Heat oil in a wok, fry wontons golden, take out on a plate.
6. Grate cabbage and spread on serving plate, arrange tomato pieces and wontons, serve hot.
   
   
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Aloo Methi Fry 

Ingredients: 

   

 * Potato - 1/2 kg

 * Onion - 1/2 cup finely chopped

 * Fenugreek( methi)leaves - 2 cup clenedd chopped

 * Mustard seed - 1 tsp

 * Garlic minced - 1 tsp

 * Chilli powder- 1tsp

 * Turmeric powder - 1/2 tsp

 * Cumin powder-1tsp

 * Coriander powder-1tsp

 * lime juice-2tbsp

 * Salt to taste

 * Oil - 3 tbsp

Method:

Boil the potatoes. peel and cut into 2cm cubes Heat the oil .Add mustard when it splutters,add garlic fry till dark brown.Add the fenugreek leaves and fry very well.Mix all the powders with 1/4 cup of water and add fry well.Add potatoes and salt  Keep covered on low heat for 3-5 minutes.

Sprinkle lime juice on top and serve hot with poori , chapati , or as a side dish with rice & daal

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Haleem

Ingredients:

* Meat - 1 kg

* Daal Chana - 1/2 kg

* Daal Moong - 1/2 kg

* Daal Masoor - 1/2 kg

* Daal Maash - 1/2 kg

* Rice - 1/2 cup

* Jaw - 1/2 cup

* Onion thinly sliced - 4

* Haldi Powder -1 tbsp

* Garam masala powder - 4 tbsp

* Soda - 1/2 tsp

* Oil - 1- 1/2 cp

* Ginger Garlic paste - 3 tbsp

* Red chilli powder -to taste

* Chat masala - 4 tbsp

To garnish:

  Ginger slices to taste

  Corriander leaves 

  Mint leaves

  Lemon

Method :

   

Soak jaw with 1/2 soda for 1- 1/2 hour and boil for atleast half an hour or until tender.

Boil togather daal masoor or daal  moong.meanwhile boil daal chana , daal maash, rice & meat separately one by one.

 fry onion in oil to golden & take out in a plate. in oil saut ginger garlic paste. Add haldi powder ,red chilli powder,garam masala powder. Mix and fry little. Add boiled meat . saut , Add Jaw and all the boiled graing. Mix well, blend  it for quick result . Mix salt, chat masala cook adding some water and mash with a haleem masher.Cook in low heat.

Take out in a bowl.Serve hot & Garnish with ginger slice , corriander & mint  leaves,fried onion, green chillies, chat masala powder...

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Banana Lassi

Ingredients:

* Curd (Dahi, plain non-fat Yogurt) - 1 cup 
* ripe Banana  - 1 peeled and sliced
* Sugar - 2 tblsp or to taste

* Cardamom Powder - 1/4th tsp (optional)

* Few Ice-cubes

Method:

Combine all ingredients and blend until smooth in a blender.
Pour in glasses and serve chilled.

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Gola Kabab

Ingredients:

* Beef mince - 1/2 kg

* Egg - 1

* Fried onion - 4 

* All spice powder - 1 tsp

* Raw papaya - 1 tsp

* Yogurt - 1tbsp

* Ginger Garlic paste - 1 tbsp

* Chilli powder - 2 tsp

* Mace ( jawetri) - 1/4 tsp

* Nutmeg ( jaifal ) - 1/4 tsp

* Cardamom powder - 1/2 tsp

* Oil as much required

* Salt to taste

Method:

      In chopper, put together 1/2 kg mince, fried onion and 1 tsp raw papaya. Chop well and mix with 1/4 tsp mace powder and 1/4 tsp nutmeg powder. Now add 1 tsp all spice powder, 1 tbsp Yogurt, 1 tbsp Ginger garlic paste, 2 tsp Chili powder, 1/2 tsp Cardamom powder and Salt to taste. Now make round balls and fry in hot oil or grill over burning coals. Serve with chutney.

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Cream of Tomato soup

Ingredients:

* Butter - 1 tsp 
* Chopped Garlic - 1 tsp 

* Chopped Tomatoes - 2 cups
* Tomato Sauce or Tomato Ketchup - 3 tsp 
* Corn flour - 2 Tbsp 
* Water - 2 to 2 1/2 cups
* Coriander leaves - 1 Tbsp chopped
* Cream (optional) - 1 Tbsp
* Salt  & Pepper - to taste

Method: 

In a Microwave safe bowl , add Butter and Garlic. Microwave at 100 % power ( high ) for 1 min.
Add Tomatoes , 1 cup Water , Tomato Sauce and Salt . Cover it and Microwave for 5 mins at 100 % power level ( high ) .
Mix Corn flour with 1 cup water and add it to the cooked tomatoes.cover it and Microwave for 5 mins at 80 % power ( medium high )
Cool it , strain it and add Pepper powder.
Garnish it with Fresh Cream and Coriander.
Serve Hot.

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Mix Fruit Sorbet

Sorbet is a middle Eastern Dessert made with fresh fruit juices or Fruit puree .Whereas ice cream is based on dairy products with air copiously whipped in, sorbet has neither
, which makes for a dense and extremely flavourful product .It is simply mixed and frozen.All you really need is the fruits and a few other things which many people already have at home. Another plus is that you can use fresh or frozen fruit or even a bit of both!! Sorbet is not only used as a dessert , it is also served before the main course to cleanse the palate .It is a Low fat or Non fat alternative to ice cream .

Ingredeints:

* Fresh fruits ( cut into small chunks )  -  3 cups ( i used magoes , bananas ,

  peach and straw berries )

* Juice of 1 lemon      

                                                                     

* Salt - a pinch

For the Sugar syrup ( Simple syrup )

* Sugar - 1/2 cup

* Water - 1/2 cup

Method:

* In a small sauce pan add the sugar and water . Bring it to a boil for a minute , until the        sugar dissolves . Remove from the stove.This is your simple syrup . Let it cool for half an      hour.
* Puree the fruits in a food processor or mixer .
* Push the puree in a bowl through a sieve.
* Combine the puree , syrup , lemon juice and salt together . Mix thoroughly .
* Pour the mixture into a pan , cover it with plastic wrap and freeze for 6 hrs.
* This is the most important step for making sorbet without the ice cream maker..For           Every 2 hours remove the pan from the freezer , break the frozen puree into pieces , blend   again in a food processor and put it back into the freezer. This helps to maintain the    texture.

* Let it soften for a few mins before serving.

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Anggor ka Sharbat

Ingredients:

* Orange Zest - 1/2 x 3-inch piece
* Cardamom Seeds (Elaichi) - 1/4 tsp
* Cloves (Lavang) - 4 whole 
* Grape Juice - 6 cup
* Honey  - 1/4th cup 
* Cinnamon Stick - 3-inch piece of 
* Sparkling Water - 2 cup

Method:

Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
Remove the spice bag and cinnamon stick and chill.
Add the water before serving.

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Crispy Fish Nuggets

Ingredients :

* Boneless fish fillets - 500 kg
* Eggs ( beaten ) - 2
* Bread crumbs or crushed Corn flakes Mixture - 1/4 cup
* Plain Flour - 2 Tbsp

For Marinade :

* Chat Masala - 1 tsp
* Red chilli powder - 1/2 tsp
* Garam masala Powder - 1/2 tsp
* Lemon Juice - 2 Tbsp
* Salt - to taste

Method :

* Preheat the oven at 230º C at convection mode.
* Mix all the ingredients for marinade and apply this mixture on the fish fillets and keep 

    aside  for 1/2 an hour 

* Make a paste of beaten eggs , flour , salt and mix it thoroughly.
* Dip each marinated fish fillet in the egg mixture and roll in bread crumbs or crushed corn    flakes mixture.
* Apply little oil in a baking tray , arrange the fish fillets , keep on the low rack and bake at    230 or 220 º C for 20 mins till crisp.
* Keep on turning sides every 5 mins for even browning.
   Serve with Tomato Ketchup or Green Chutney
Note :

You can deep fry them in a pan too.

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Chicken Balls

Ingredients :

* Minced Chicken - 500 gms
* Egg - 1 ( slightly beaten )
* Crushed Corn Flakes  - 1/2 cup
* Onion - 1 ( finely chopped )
* Pepper powder - 1 tsp
* Bread Crumbs - 1/2 cup
* Lemon juice - 2 tsp
* Salt - to taste
* Oil - for deep frying

Method:

* In a large bowl mix together the chicken , egg , onions , crushed corn flakes , lemon juice    

   and salt.

* Using damp hands , roll a tablespoon of mixture into small balls.
* Roll the balls in Bread crumbs.
* Heat oil in a fry pan. Sprinkle some flour into the hot oil. If it bubbles right away , your oil is * ready for frying
* Place the balls in the oil and deep fry them.
* Serve hot with Tomato Ketchup or Sweet Chilli Sauce.

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Palak Paratha

Ingredients

* Whole Wheat Flour - 2 cups

* Spinach (chopped ) - 1 to 2 cups
* Cumin powder - 1 tsp
* Chat Masala - 1/2 tsp ( optional )
* Warm water - 3/4 cup ( approx. )
* Oil -  2 to 3 Tbsp
* Salt - as needed
* All purpose flour - for coating and dusting
* Ghee or oil for cooking the parathas

Method

* Heat a teaspoon of oil in a shallow pan. Add the chopped spinach and saute for 2 mins in a        medium low flame
* Add the cumin powder and the chat masala and fry for a minute.
* Remove the mixture from fire. In a bowl mix together all the ingredients including the          spinach mixture and make a smooth dough.

* Cover it with a damp cloth and let it rest for 10 to 20 mins.
* Heat tawa or skillet.
* Knead the dough one more time and make  12 equal sized balls .
* Dip one ball into the All-purpose flour to coat and roll it out into a slightly thicker paratha. * * Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
* Place the paratha on the skillet .Brush or drizzle some oil or ghee on the top side. Cook for a    minute. Flip to the other side and cook for a min or until brown spots appear.

Serving Suggestions

• Serve them hot / warm with chutneys ,raithas or plain yogurt

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Fried Chicken Sandwich

Ingredients:

* Bread slices - 6 remove edges

* Boiled and shredded chicken - 1 cup

* Salt to taste

* Black pepper to taste

* Mayonnaise as required

* Egg - 1 beaten

* Oil for frying

Method:

      Take boil chicken in a bowl and add mayonnaise,salt and pepper in it mix it well.Cut each bread slice in four squares.Apply chicken mixture one one square and cover it with other.Dip in egg nd shallow fry it till its light golden in color from both sides.Enjoy with dip of your choice.

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Peshawri Chapli Kebab

Ingredients:

 * Fine mince - 1 kh ((take mince with some fats) 

 * Salt - to taste

 * Crushed red chilli -to taste

 * Whole coriander seed - 1 tbsp

 * Cumin seed - 1 tbsp

 * Onion - 1 fried,crush it

 * Green chilli - 3 finely chopped

 * Green coriander leaves - 4 tb chopped

 * Ginger - 1 inch piece finely chopped

 * Anardana -2 tbsp

 * Makai ata - 1 cup

 * tomato -1 finely chopped without seed

 * Onion - 1 finely chopped

 * Egg - 1

Method:

* Mix chopped onions,tomatoes,green chilli,ginger and fried onion,salt,crushed red chillies,

   whole cumin seeds, and anardana in mince.  

* Mix all thing well with your hand.Add egg and mix it again.

* Add makai ka atta and mix it well.Make shape of chapli kababs.

* Heat oil in a fry pan . press round shaped tomato into kabab and then fry it.

* Serve hot with tandoori roti and yogurt dip.

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Kashmiri White Chicken

Ingredeints:-

* Chicken - 1/2 kg (8-9) medium size pieces

* Cinnamon Stick - 1 long piece

* Cardamon-5-6 green ones

* Curd - one whole bowl  beaten to  a smooth texture

* Turmeric - a pinch

* Salt - to taste

* Sugar - 2 tsp

* Musterd oil - 2 tbsp

* Fresh coriander leaves - 2 tbsp chopped

Method :-

Clean the chicken pieces
In a pan, take water.

Add a pinch of turmeric, cinnamon sticks, cardamoms and the chicken pieces. Cover the pan and bring to a boil on low flame.

Boil until the chicken is just tender.In a pan take mustard oil and heat it.

When the oil is warm add cardamoms and the chicken pieces. Lightly fry the chicken.

After the chicken is lightly fried, add curd paste mixed with turmeric, little bit of sugar and salt. Let the gravy comen to a boil and thicken. Check for salt and sugar

When the gravy thickens, add finely chopped coriander leaves.

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Strawberry Shake 

Ingredients:-                 

     * Milk - 1.5 cup
         *  Strawberries - 2 cup
         *  A few Almond
         *  Dates -10

Method:-

•	Blend all the ingredients to make a creamy and smooth mixture.
•	Chill and serve. Thanks for Reading

Chicken Paratha Roll

Ingredients:-
      *For Chicken Roll
          * Boneless chicken - 300 gm 1 inch cubes
          * yogurt,beaten - 3 tbsp
          * All spices(garam masala) -1/2 tsp
          * Red chilli powder - 1 tbsp
          * Fresh coriander - 1/2 bunch
          * Oil - 2 tbsp
          
Method:-
          chicken roll 

     Marinate chicken boneless pieces in yogurt,salt turmeric,chilli powder and all spices. mix it and set it aside for 15 minutes.Add green corinader leaves in it.

Now heat the oil and cookmariated chicken in it on low heat till the water dries and chicken become soft and tender.

For Paratha
       Flour - 1 cup
           White flour - 1 cup
           Salt to taste
           Ghee - 2 tbsp
           Water as Required

Method Of Parathas

Tkae both flour and add ghee,salt  in it.knead it in a dough and put it aside for 1 hour.Make round parathas with the help of rolling pin and grease the pan and cook the parathas. 

For Chutney
      Coriander - 1/2 bunch
         Green chilli - 4
         Onion - 1
         Mint leaves - 1/2 bunch
         Tomato - 1
         Crushed red chilli - 1 tbsp
         Salt to taste
         Tamarind paste -1/2 cup

Graind all Ingredients of chutney with very little water in grinder.chutney should be thick in consistency.

Now take paratha and put bonless chicken in it.Pour chutney on it and roll it .Cut the roll from center and serve hot with salad of your choice .. enjoy :-)


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Lemon Violet Drink
                         

Ingerdients:-

                  

                         Orange juice = 1 cup

                         Lemon juice = 1 cup

                        Soft drink = 1 cup

                        Sugar = 1 tabsp

                        Salt = 1 tbsp

                        Ice cubes = as required

Method:-

                  In a blender , add lemon and orange juice.

                 Add  sugar and ice cubes in the blender.

                 Blend on high until smooth.

    

                 Now add salt and white soft drink in the mixture.

                Take out in a glass and serve.

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Tandoori Chicken
  

Ingredientds:-

             Chicken = 500 gm

                    Yogurt = 125 gm

                    Lemon = 1

                    Red chilli powder = 1 tbsp

                    All spices powder= 1 tbsp

                   Ginger,garlic paste= 1 tbsp 

                    Turmeric powder=1/2 tsp

                    Oil as required

                    Salt to taste

Method:-
            To make marinade: combine salt,turmeric, ground red chilli ,cumin powder and all spices powder.
coat the chicken pieces for 1/2 hour with the mixture.
Bake he marinated chicken in he oven tray,add half cup water in the baking tray.
When the chicken becomes golden brown, take it out of the oven.Grill it a little so that it gives barbecue fragrance.Garnish with tomato,cucumber and lemon slice.

Serve with chutney.

Chutney Ingerdients:-
                                             Yogurt=1/2cup
                                                Black pepper =1/4 tsp
                                               Garlic paste=1/4 tsp
                                               Roasted and crushed cumin=1/2 tsp
                                               Salt=1/4 tsp
 Method:-
             Whip yogurt slightly till smooth.Add All ingerdients in the yogurt and serve.

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Mango , Pineapple,Ginger And Lime Juice

Ingredients:-

                 Large,ripe mango = 1

                 Pineapple = 1 about 650 g

                 Fresh root ginger = 1 cm

                 juice of 1 lime

Method:-

      Cut 2 thin wedges from mango,to decorate. Peel the remainder,cut as much flesh from around the stone and juice.peel and core the pineapple,cut into chunks and add to the juicer.peel the ginger,chop and juice with the pineapple.stir juice and add lime to taste.chill pour into glasses and add a mango wedge.

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Gingersnap cookies

Ingredients:

All purpose flour (sieved)-2 cups or 260 gms,

Brown sugar (powdered)-3/4 cup or 100gms,

Molasses-1/4 cup or 60ml,

Egg-1,

Salted butter-150gms-room temperature,

Baking soda-1/2 tsp,

Ground cinnamon-1 and 1/2 tsp,

Ground cloves-1/2 tsp,

Dry ginger pwd-1/2 tsp,

Grated fresh ginger-2 tsp,

Black pepper-1/4 tsp(optional),

Granulated sugar( grounded)-1/2 cup-for coating.

Method:

In a separate bowl sieve the flour and ground spices( cinnamon,cloves,dry ginger pwd and pepper)in a bowl.

Beat butter and sugar till light and fluffy (2 to 3 minutes).

Add the molasses,egg and vanilla and beat until incorporated.

Add the flour mixer to the butter mixture and mix until well combined.

Gather the dough in the center and cover with a cling film and put the bowl in the freezer for the dough to chill for 10 to 15 minutes or 30 minutes in the fridge.

Line baking sheets with parchment paper.
Take out the dough from oven when firm.

Roll into 1 inch balls( this dough makes 40 cookies).Or divide the dough into four part and then from each dough make 10 equal part.

In total we will have 40 equal part.

Make round balls and then roll each of them in sugar,coating them thoroughly.

Place in a baking sheet spacing 2 inches apart and with a bottom of a glass flatten the cookies slightly.

Pre heat oven to 350 F or 180C
If the weather is cool,then bake the cookies for 15 minutes or until the cookies feel dry and firm on top.
If the weather is hot then put the cookie tray in the fridge for 10 minutes and then bake in the oven.( to retain the shape)
The longer they bake,the crisper they will be.
Cool on wire rack for 2 minutes,then remove the tray.

 Let the butter paper with the cookies cool on wire rack for another 2 minutes,then remove the butter paper and let it cool on wire rack.

Makes 40 gingersnaps.

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Zebra Cake

This is a delicious moist zebra cake lined with cocoa strips!
At the first site you will think it is very difficult to make but it is not!
Just follow a few steps and you will get a similar results!
Zebra is easy and fun to make!

Ingredients:

Eggs- 4 - room temperature,
Granulated sugar( powdered )-1 and 3/4 cup -250 gms- (keep aside 1tbsp of sugar for cocoa mix)
All purpose flour-2 cups- 200 gms-sieved,
Salt-1/4 tsp-(optional- no salt was mentioned in AZ cookbook),
Canola oil- 1 cup or 250ml,
Milk -1cup-room temperature- keep aside 2tbsp for cocoa mix,
Baking pwd-1 tbsp,
Vanilla essence-1 tsp,
Dark cocoa pwd-2 tbsp- ( since dark cocoa pwd is not available here,I used 1 tbsp of Hershey  `s unsweetned pwd and 1 tbsp of Cadbury cocoa pwd to give the dark look,but you can use whatever is available).

Note: I really enjoyed baking this cake.

Only few things have to kept in mind before you start the process.

The batter has to be of pouring consistency.

Try dividing the batter in equal proportion.

You have to use tbsp spoons (not the measuring spoons)to pour the batter in the center of the pan.

Do not stop pouring once you start the pouring process.

Be careful of the drippings of the spoon and bowl.

I have kept aside 1 tbsp of sugar and 2 tbsp of milk for the cocoa mix as to balance the consistency of both the batter.

This recipe did not have salt.Since the medium of baking is oil so I would recommend 1/4 tsp or a pinch of salt as it adds taste and flavour to the cake.

Method:

Grease a 9 inch pan at the bottom and sides.
Place butter paper at the bottom and grease it too.
Pre heat oven to 350 F and 180 C.

In a separate bowl combine flour, baking pwd and salt.

Take your mixer bowl and put 4 eggs in it.

Beat the eggs for few seconds and then add sugar.

Beat on high speed for 5 minutes till  thick and pale and of ribbon consistency.

Add milk and oil.
Beat for 30 seconds or thoroughly combined.

Add in vanilla essence and beat again.

Add in the flour mixer to the batter gradually,beating just until combined.

Divide the batter into half and pour it into a bowl.

Sift the cocoa pwd in a bowl so that there are no lumps.
Add sugar only if you are using unsweetened cocoa pwd.
Add 2 to 3 tbsp of batter and 2 tbsp of the left over milk to the cocoa pwd.

Lightly mix the batter till smooth.
Add this batter to the bowl and with a rubber spatula,gently fold in till all the cocoa batter is thoroughly mixed.

Keep the greased pan in the center.

Pour 3 tbsp of plain batter in the center,one tbsp at a time.

Pour another 3 tbsp of cocoa batter on top of the plain batter the same way.

And then 3 tbsp of plain batter on top of cocoa batter.

Repeat this process till all the batter is used.
Just be careful of the drippings as not to spoil the strips.
You do not need to spread the batter nor wait for the batter to spread,as the batter will spread on its own.

Tap the pan a few times on the counter to let out air bubbles.
Place the pan to bake at 180C for 40 to 45 minutes or toothpick inserted in the center comes out clean.
Take out from oven and keep on wire rack to cool for 10 minutes.

Insert a knife around the edges to loosen the cake from the pan.

Using a flat plate invert the cake and then turn the cake back.
Do not remove the bottom paper,as the cake is very soft and moist.
Keep on wire rack to cool completely.
Once the cake is completely at room temperature,remove the butter paper.

Invert and serve.
This a pretty looking cake and very moist and soft in texture!

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Balushahi

Ingredients: • 6 cups Maida • 8 cups Sugar • 3 cups Water • 1 tsp Soda (bicarbonate) • 1/2 cup Pistachios • Ghee for frying • 2/3 cup Ghee (for adding in maida to make dough) How to make Balushahi: • Mix maida, soda, and 2/3 cup ghee to make stiff dough. • Roll out small balls from this dough. • Heat ghee and fry these balls till it turns brown. • Prepare sugar syrup of two thread consistency. • Dip fried balls in sugar syrup. • Drain the excess syrup. • Adorn with pistachios. • Balushahi is ready. Thanks for Reading                                                                                               GRILLED CHICKEN SANDWICH

Ingredients:

• 6 Boneless chicken breasts • 2 tbsp Lemon juice • 1 tbsp Olive oil • 1 Ginger (grated) • 2 Garlic flakes (crushed) • 2 Red ball peppers • 1/2 Cup mayonnaise • 6 Bread slices

Method:

•	Cut chicken into pieces.
•	Mix olive oil, lemon juice, crushed garlic and grated ginger well.
•	Marinate chicken with this mixture for 1 hour.
•	Grill the marinated chicken pieces till they get cooked properly.
•	Spread mayonnaise on bread slices.
•	Top with a grilled chicken piece and red ball pepper.
•	Top with a slice of bread.
•	Grilled Chicken Sandwich is ready.

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Chicken Fajitas

Marinate the following ingredients for at least 30 minutes:

500gm

Boneless chicken breast

(sliced and cut into strips)

1 tbsp Oil

1 tsp Garlic Paste

1/2 tsp Ginger Paste

1 tsp Salt

1 tsp Black Pepper

1/2 tsp Oregano

1 tsp Cumin pwoder

1 tsp Red Chilli Pwoder

1 tsp Spanish Paprika

2 tbsp Lemon Juice ( 1 lemon/lime)

Other ingredients:

8 Trotillas or Warps

1/2 Salt

1 Red Bell Pepper

1 Green Bell Pepper

1 Small Bell Pepper

1 Large Onion

2 Red Chillies

Coriander Leaves

Any sauce

(hot sauce,  salad, sour cream, salsa, chopped tomatoes etc

)

Method:

Grill the marinated chicken strips on medium heat for about 3-4 minutes per side or until slightly charred. If there is any bit of the marinade leftover, do not discard. Once chicken strips are done, remove and set aside. Keep the chicken covered to retain moisture.

Add the oil in a wok. Saute the onions until tender. Add the bell pepper strips and the marinade if there was any leftover. Sprinkle salt and the chopped red chillis. Stir-fry over high heat until the bell peppers are tender and start to charr slightly around the edges. You can then return the chicken strips into the wok and mix them with the peppers, heat everything through until sizzling hot, or serve the two separately. Turn off the heat and sprinkle the cilantro. Mix and Serve.

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Chicken White Qormq

Ingredients:

Chicken = 1 kg

Yogurt   =  1/2 kh

Almond Paste = 1/2 cup

Cream = 1/2 cup

Garam Masala With Mace = 1tsp

White Pepper Pwdr = 1tsp

Ginger , Garlic Paste = 1 tbsp

Cinnamon Sticks =1 to 2

Black Cardamoms = 2 to 3 

Green Cardamoms = 8

Cloves = 8

Onions Paste = 1 cup

Oil or Ghee = 4 to 5 tbsp

Salt = to taste

Method :

In a pan take oil & heat , add whole garam, masala and make it little crunchy and add chicken in it and saute for 5 minutes,

Add garlic  ginger paste and onion paste and saute unti oil separates from the gravy.

In a mixing bowl take yogurt, white pepper, salt, & garam masala and beat it well.

Mix this mixture in chicken, and cook it on low flame for 20 to 25 minutes and then add cream and almond paste and cook for more  4 to 5 minute.

Garnish with coriander and serve.
                                                                      

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Cinnamon Almonds 

Ingredients:

Suger = 1 cup

Brown suger = 1 cup

Cinnamon = 3 tbsp

Salt = 1/8 tsp

Egg white =  1

Vanilla = 2 tsp

Almonds = 3 cup

Water = 1/8 cup

Method:

              In a bowl, whisk egg white and vanilla until it begins to get a little frothy. Stir in your almonds until the are all coated in the egg white and vanilla mixture. In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt. Add Almonds to cinnamon mixture and toss until completely coated. Spray your slow cooker with non stick cooking spray. Cook the almonds on high for two hours stirring every 20 minutes. After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps! Reduce heat to low and cook for one more hour, still stirring every 20 minutes. Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper. I didn't have enough patience to let them completely cool, but the are delicious when they are still warm .Now cinnamon almonds is ready to eat..

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Strawberry Pineapple Smoothie

Ingredients:

                   

                   Frozen strawberries = 20 oz

                   Pineapple juice = 46 oz

                   Lime or lemon soda = 3 cup

Method:

           Combine frozen strawberries and pineapple juice in a blender until smooth.and mixed togehter.
                                                                
                                       
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Papper Chilli Chicken

Ingredients:- 

                    Chicken Boneless Cubes 500 gms

                   Cornflour = 1-2 tsp

                   suger = 1 tsp

                   Soya sauce = 1 tbsp

                   Salt = 1 pinch

                   Red chilli paste = 1 tbsp

                   Black pepper = 1 tsp

                   Capsicum cubes = 1 big

                   Honey = 1 tbsp

                   Garlic chopped = 2- 3  flakes

                   Spring onion = 3-4 white part

                   Green chillies = 2

                   Chicken stock = 1/4 cup

                   Sesame seed roasted in oil = 1 tbsp

          

                    

Method :-

             In chicken mix soya sauce, little salt,black pepper,cornflour mix with hand & put it aside for 15 minutes.

     

Shallow fry this chicken in hot oil. Drain oil & take out in a plate.

In a pan take 1 tbsp oil. fry garlic in it. Add capsicum,spring onion,green chillies ,chicken, chilli paste, soya sauce, sugar,honey & mix . Add chicken stock , black pepper then put cornflour disolved in water.Cook & when done , sprinkle white & black sesame seed , green chilliec & spring onion green part.

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