Biryani Tandori

 

 

 

 

 

 

 

 

 

 

 

 


Ingredients:

 

For Chicken:

  • Chicken – 1 kg
  • Red Chili – 2 tbsp
  • Cumin – 2 tbsp
  • Garlic – 1 tbsp
  • Ginger – 1 tbsp
  • Salt – according to taste
  • Curry Powder/Chat Masala – 3 tbsp
  • Coriander – 2 tbsp
  • Yogurt – 1 cup
  • Lemon Juice – 3 tbsp

 

For Masala:

  • Onion – 2
  • Tomato – 2 
  • Green Chili – 4
  • All Spice – 1 tbsp
  • Red Chili – 1 tsp
  • Salt – according to taste
  • Turmeric – 1 tsp
  • Cumin – 1 tsp
  • Coriander – 1 tsp
  • Rice – 1 kg
  • Bay Leave – 2
  • Black Cardamom – 3
  • Black Pepper – 10
  • Clove – 5
  • Jafil – ½ tsp
  • Javetri – ½ tsp
  • Star Flower – 2 Flowers
  • Biryani Extract – few drops

 

Direction:

  1. Boil Rice with bay leave, clove, black pepper, cardamom and salt.
  2. Take 1 cup yogurt and add all spices of chicken and mix well, then add chicken in it and leave it for 20 minutes.
  3. After 20 minutes add chicken in pan with oil and cover it yogurt water in dried, then add 3 tbsp oil and lemon juice and fry chicken.
  4. Take onion chop it add ¾ cup oil and fry onion in it. When it turn to little brown add tomato, green chili, and all masala ingredients in it and fry it. Your Biryani Masala is ready.
  5. Now take a pan add masala in it, then add chicken in it, then add onion, mint leave.
  6. Now again repeat step number 5, then add yellow food color and biryani extaract.
  7. Now cover it for 10 minutes and put it on slow flame .
  8. Your Chicken Tandori Biryani.

 


 

 

 

Chanp Tandori Masala

 

 

Ingredients:

  • Mutton Chop - 1 kg
  • Yogurt - 250 ml
  • Onion - 1
  • Tomato - 2
  • Salt - according to taste
  • Red Chili powder - according to taste
  • Curry Powder or Chat Masala - 3 tbsp
  • Cumin - 1 tbsp
  • All Spices - 1 tsp
  • Ginger/Garlic Paste - 2 tbsp 

 

Directions:

  1. Boil chop mutton.
  2. Add all spices in yogurt and mix it well, now add yogurt mix in boiled mutton and marinate it for 30 minutes.
  3. Take a pan add 1/4 cup oil and fry chop onion in it, add ginger/garlic paste, tomato and fry it.
  4. When oil is separated, add chops in it and cook it on normal flame.
  5. When masala is dried turn off flame and take it off.
  6. Your Chanp Tandori Masala is ready.

 


 

 

 

Chicken 65

 

 

Ingredients:

  • Chicken Boneless - 500 gm    
  • Egg - 1    
  • Salt - according to taste    
  • Red Chili - 1 tsp  
  • Cumin Powder - 1 tsp    
  • Cumin - 1/2tsp    
  • Black Pepper - 1 tsp  
  • Ginger/Garlic Paste - 1 tbsp    
  • Chop Ginger - 1 tsp    
  • Chop Garlic - 1 tsp    
  • Green Chili - 2  
  • Chinese Salt - 1 tbsp    
  • Red Food Color - few drop    
  • Lemon Juice - 1 tbsp

 

Directions:

  1. Take chicken cut it in cubes or length wise in strips
  2. Add egg, salt, red chili, black pepper, ginger/garlic paste, flour, and mix it well and deep fry it
  3. When its color chenges to brown and crispy take it out.
  4. Now take a pan add 4 tbsp oil in it add chop garlic, ginger and cumin, fry it.
  5. Then add salt, red chili, cumin powder, curry leave, red food colour and fry it by adding 1/4 cup of water, cook it for 3 minutes.
  6. Now add chicken in it, when all masala covers the chicken dish it out.
  7. Your Chicken 65 is ready squeeze lemon in it and serve hot.

 

 


 

 

 

Chicken Manchurian 

 

Ingredients:

  • Chicken - 250 gm
  • Corn Flour - 2 tbsp
  • Oil - 1 tbsp
  • Chinese Salt - 2 tbsp
  • Sugar - 1 tsp
  • Salt - According to taste
  • Ginger/Garlic - 1 tbsp
  • Green Chili - 2 Pieces
  • Chicken Stock - 2 cups
  • Ketchup - 1/2 cups
  • Red Chili Powder - 1 tsp
  • Sugar - 2 tsp
  • Vinegar - 1 tsp
  • Corn Flour - 1 tsp

 

Directions:

  1. Take chicken and mix corn flour, oil, chinese salt, salt and sugar.
  2. Cut chicken length wise, now take 2 tbsp oil in a pan and fry chicken in it. Chicken should remain white,
  3. Now take another pan pour 3 tbsp oil, ginger/garli, chopped green chili, then put 1 cup of chicken stock and cook for a while.
  4. Now take ketchup, 1 cup chicken stock, sugar, black pepper and mix it with chicken.
  5. Now cook it for 5 mins. If you feel sauce is thin then add corn flour.
  6. Your Chicken Manchurian is ready.

    Tip:

  • While frying chicken its colour should remain white and if you feel red colour is less then add 1 drop of red food colour.

 

 


 

 

 

Prawn Fried Rice

 

 

Ingredients:

  • Prawn - 250 gm
  • Salt - according to taste
  • Black Pepper - according to taste
  • Soya Sauce - 3 tbsp
  • Vinegar- 2 tbsp
  • Chinese Salt - 1 tbsp
  • Corn Flour - 1 tsp
  • Rice - 1 cup
  • Spring Onion - 2
  • Egg - 2.

 

Directions:

  1. Take a bowl, add prawn, salt, black pepper, vinegar, soya sauce, chinese salt, corn flour and mix it well.
  2. Then fry it in 4 tbsp oil, cut spring onion add spring onion in pan and fry it
  3. Then add prawn and boiled rice and then again add all spice in it mix it well.
  4. Take egg beat it, add salt in it and fry it, then cut it in strip and then add it in rice and mix.
  5. Your Prawn Fried Rice are ready.

 

 


 

 

 

Chicken Karhai

 

 

Ingredients:

  • Chicken - 1 kg    
  • Onion - 2    
  • Tomato - 2    
  • Green Chili - 4    
  • Makhanay - 1 cup  
  • Ginger/Garlic Paste - 2 tbsp    
  • Salt - according to taste    
  • Red Chili - 1 tbsp  
  • Salan Masala(optional) - 2 tbsp    
  • Ginger - 1 inch    Oil - 1/2 cup.

 

Directions:

  1. Chop onion, tomato, green chili add in blander with 1/2 cup makhanay and blend it.
  2. Take a pan add oil in it add chicken and fry it.
  3. When it's color come light golden add ginger/garlic paste and fry it.
  4. Take out chicken add onion, tomato paste in same oil and fry it.
  5. Now add salt, chili and salan masala when it's cooked, add chicken, 3 green chili, 4 tbsp yogurt and cook for 5 minutes on slow flame.
  6. Your Chicken Khari is ready when you serve it add makanaay and ginger.

 

 


 

 

 

Chicken Corn Soup

 

 

Ingredients:

  • Chicken - 1/2 kg
  • Corn - 1 cup
  • Salt - according to taste
  • Black Pepper - 1 tsp
  • White Pepper - 1 tsp
  • Egg - 2
  • Corn Flour - 2 tbsp
  • Vinegar - 2 tbsp
  • Soya Sauce - 2 tbsp
  • Green Chili - chop it and put it in vinegar
  • Chinese Salt - 2 tbsp

 

Directions:

  1. Boil chicken in salted water and then cut it length wise into thin pieces.
  2. Now take the left over water in which chicken was boiled and put salt, black pepper, white pepper, vinegar and corn in it then blend it a bit and then cook it for 10 minutes.
  3. Take eggs beat it and put flame on low , then slowly start putting egg in it and keep mixing it.
  4. Then put corn flour in it and cook until it becomes thick.
  5. Now serve it hot with soya sauce, vinegar and chili sauce.

 

Tip:

  • Always mix corn flour 10 minutes before serving or else soup and corn flour will be separated with each other.

 

 


 

 

 

 

Shahi Daigee Korma

 

 

Ingredients:

  • Mutton - 1 kg
  • Onion - 3
  • Salt - according to taste
  • Large Dry Red Chili (daigee mirch) - 4
  • Green cardamom - 10
  • Coriander Powder - 2 tbsp
  • All Spice Powder - 1 tbsp
  • Ginger/Garlic Paste - 2 tbsp
  • Black Cumin - 1 tsp
  • Nutmeg (Jifal and Javitre) - 1/2 tsp
  • Star flower ( badeyan ka phool) - 2
  • Almond & Cashew Nut Powder - 1/2 cup
  • Rose Water - 2 tbsp

 

Directions:

  1. Boil mutton, fry onion to brown and grind it.
  2. Take a dry red chili soak it in water for 1 hour, then take chili and yogurt in blender and make sauce(chutni).
  3. Take a pan add 1 cup oil or ghee add ginger/garlic paste, almonds, cashew nuts and add mutton and fry it for 5 minutes.
  4. After 5 minutes add all spices, yogurt  and fry it for 10 minutes.
  5. After 10 minutes add crushed brown onion and leave it for 5 minutes on slow flame, add rose water.
  6. Your Shahi Saigee Korma is ready.

 

 


 

 

 

 

Shahjahan Biryani

 

 

Ingredients:

  • Mutton - 1 kg    
  • Ginger/Garlic Paste - 3 tbsp    
  • Salt - according to taste  
  • Red Chili - according to taste    
  • Bay Leave - 3    
  • Clove - 10    
  • Onion - 2  
  • Cashew Nut - 1 cup   
  •  Turmeric - 1 tsp    
  • Cumin - 2 tbsp    
  • Sesame Seed - 3 tbsp
  • Crush Coconut - 3 tbsp    
  • Milk - 1/2 cup    
  • Saffron - 1 tsp    
  • Yogurt - 250 gm  
  • Rice - 500 gm    
  • Vinegar - 2 tbsp   
  • Ghee/Oil - 3/4 cup    
  • Puff Pastry - 500 gm

 

Directions:

  1. Boil rice with vinegar and salt.
  2. Take a pan add ghee in it and fine chop onion and fry it.
  3. When its color becomes pink, add ginger/garlic paste, salt fry it.
  4. Now add boiled mutton and fry for 5 minutes.
  5. When mutton turns little brown add all spice and fry it.
  6. Take a coconut, cashew nut, sesame, rost it in pan with out oil, then blend it with yought.
  7. Now add this paste in mutton and cook for 5 minutes, add saffron, 4 tbsp milk, mix it and leave it.
  8. Now take a pan add rice in it then add mutton, then pour saffron milk, then cover it and leave it for 8 minutes on slow flame.
  9. Other serving is take a handi add rice then mutton rice and saffron milk and cover it with thin layer of puff pastry and bake it for 15 minutes, when your puff is crispy serve it.
  10. Your Shahjahani Biryani is ready.

 

 


 

 

 

Gobhi Hara Masala

 

 

Ingredients:

  • Cauliflower (ghobhi) - 1/2 kg
  • Potato - 250 gm
  • Turmeric - 1 tsp
  • Salt - according to taste
  • Chili Flake - 1 tbsp
  • Fresh Coriander - 1 cup
  • Mint Leaf - 1/2 cup
  • Green Chili - 3
  • Tomato - 2

 

Directions:

  1. Cut cauliflower and potato in small pieces.
  2. Take a cooking pot add 1/4 cup oil, when oil is heated then add potato and cauliflower in it and fry it.
  3. After 5 minutes add salt, chili flake and turmeric in the pot and fry for another 5 minutes.
  4. Now take a blender and blend coriander, mint, tomato and green chili, then add some water to make sauce (chatni).
  5. Add that sauce in cauliflower and cook for 15 minutes on slow flame.
  6. Your Ghobhi Hara Masala is ready.

 

 


 

 

 

Italian Chicken Ball Noodles With Hot Sauce

 

 

Ingredients:

  • Chicken – 250 gm
  • Potato – 500 gm
  • Chili Flake – 1 tbsp
  • Salt – according to taste
  • Jalapeno – 1 tbsp
  • Oregano – 1 tsp
  • Parsley – 2 tbsp
  • Red Bell Pepper – 2 tbsp
  • Egg – 1
  • Bread Crumb – 1 cup
  • Noodle – 1 packet
  • Bell Pepper Green – 1
  • Spring Onion – 2
  • Red Chili or Green Chili – 2

 

For Red Sauce:

  • Chili Sauce - 1/4 cup
  • Ketchup – 2 tbsp
  • Jalapeno – 1 tbsp
  • Red Chili – 1

 

Directions:

  1. Boil potato and chicken then shred chicken, mash potato and mix it.
  2. Now add chop bell pepper, jalapeno, parsley, oregano, chili flake, salt, 1 red or green chili, mix well and make balls.
  3. Beat egg take a boll, dip it in egg then roll in bread crumbs and fry it.
  4. Boil noodles, take a pan add 3 tbsp oil, chop red green bell pepper and spring onion, green or red chili, salt, chili flake and mix it.
  5. Now add noodles in it and leave it.
  6. Take pan add chili sauce, ketchup, jalapeno, chop red chili and mix it.
  7. Now cook it for 1 min your red sauce is ready if you need to add water then add it.
  8. Take a platter set round ring stencil then add noodles in it.
  9. Take red sauce drop like sun rays then put ball on it and served it.

 

 


 

 

 

Haleem

 

 

Ingredients:

  • Beef - 1 kg
  • Daal Chana - 1/2 cup
  • Daal Masoor - 1/2 cup
  • Daal Maash - 1/2 cup
  • Daal Moong - 1/2 cup
  • Gayhoon - 1/2 cup
  • Rice - 1/2 cup
  • Salt - According to taste
  • Red Chili Powder - 3 tbsp
  • Haldi - 1 tsp
  • Yogurt - 1 tsp
  • Ginger/Garlic Paste - 2 tbsp
  • Chat Masala - 3 tsp
  • Onion - 2 pieces
  • Green Chili - 4 pieces
  • Ginger - 2" inch pieces
  • Lemon - 4 pieces 

 

Directions:

  1. Boil beef and mash it a bit.
  2. Then boil all daals separately then boil wheat and rice.
  3. Now fry onion and then spread it on newspaper, and take the same oil put ginger/garlic, salt, red chili powder, haldi, chat masala and put meat in it and fry for a while and mix well.
  4. Now put wheat, daal chana and now mash it and then put all daals and rice in it and mash it.
  5. Your haleem is ready now put fried onion, green chili, ginger, lemon and chat masala and serve.

 

 


 

 

 

Macaroni Salsa

 

 

 

Ingredients:

  • Macaroni – 250 gm
  • Tomato – 2
  • Cucumber – 1
  • Bell Pepper – 1
  • Baby Corn – 2
  • Ketchup - 1/4 cup
  • Vinegar – 1 tsp
  • Soya Sauce – 1 tsp
  • Black Pepper – 1 tbsp
  • Chili Flake – according to taste
  • Corn Flour – 2 tsp


   Directions:

  1. Take a pan add 2 tbsp oil in it and chop vegetable, fry it with black pepper, soya sauce and vinegar.
  2. Take ketchup add chili flake, black pepper, vinegar, soya sauce, corn flour and 1/4 cup water mix well.
  3. Now pour it in vegetable cook for 1 minute and serve it.
  4. Your Macaroni Salsa is ready.

 

 


 

 

 

 

Chicken Fajita Pizza

 

 

Ingredients:

      For Pizza Dough:

  • Flour - 4 cup
  • Yeast - 4 tbsp
  • Sugar - 4 tbsp
  • Oil - 4 tbsp
  • Salt - 1 tsp

 

For Pizza Sauce:

  • Tomato puree - 2 cup
  • Salt -  according to taste
  • Red Chili -1 tsp
  • Brown Sugar - 2 tbsp
  • Vinegar - 2 tsp
  • Garlic - 2
  • Onion - 2 tbsp

 

For Chicken Fajita Topping:

  • Chicken - 1/2 kg
  • Salt - according to taste
  • Red Chili - 2 tbsp
  • Turmeric - 1/2 tsp
  • Cumin - 1 tsp
  • Vinegar - 1 tbsp
  • Soya Sauce - 1 tbsp
  • Worcester Sauce - 1 tbsp
  • Spring Onion - 4
  • Bell Pepper - 2
  • Cheese - 1 pack

 

Directions: 

For Pizza Dough:

  1. Take 1 glass warm water and our yeast it in and cover it and put it aside in warm place for 10 minutes.
  2. After 10 minutes your yeast will rise, it means yeast is fine.
  3. Take flour add sugar, salt, oil in it and mix well, then add yeast, water knee it, the cover it and leave it for 30 minutes in warm place.
  4. After 30 minutes your Dough will be ready.

 

For Sauce:

  1. Take a pan add 2 tbsp oil in it, add chop onion, garlic and fry it.
  2. Add all spices and puree, cook for 3 minutes and then take off the flame.

 

For Chicken Fajita Topping:

  1. Cut chicken in strip style.
  2. Add all spices in bowl mix it and then add chicken strip and leave it for 10 minutes.
  3. After 10 minutes take a pan add 2 tbsp sesame seed oil or any other oil, fry chicken, when it's color turn golden brown.
  4. Then add Julian cut spring onion and bell pepper, and cook for 3 - 4 minutes on high flame.
  5. After 3- 4 minutes your Chicken Fajita Topping is ready.

 

For Pizza:

  1. Take pizza dough roll it, then spread sauce on it.
  2. Then put chicken fajita topping on it, and the cheese.
  3. Bake it on 200 degree C for 15 - 20 minutes.
  4. After 15 - 20 minutes Your Chicken Fajita Pizza is ready.

 

 


 

 

 

Pina Colada

                                                

 

 

Ingredients:

  • Pineapple - 6 rings
  • Coconut milk - 2 glass
  • Sugar - 3 tbsp
  • Pineapple Juice - 1 glass


Directions:

  1. Add all ingredients in blender blend it and serve it.
  2. Your Pina Colada is ready.

 


 

 

 

 

Strawberry Love Dessert 

 

 

Ingredients:

  • For Cake:
  • Flour - 18 tbsp
  • Sugar - 18 tbsp
  • Egg - 4
  • For Sauce:
  • Milk - 250 ml
  • Sugar - 1/4 cup
  • Egg - 1
  • Strawberry Sauce - 2 tbsp
  • Corn Flour - 1 tbsp

 

Directions:

  1. Take a pan beat eggs, when it becomes fluffy add sugar and mix well.
  2. When its color changes to a bit white add flour in it and fold with spoon.
  3. Take 8 x 10 baking tray and bake it for 15 - 20 minutes on 200 degree C.
  4. Your Cake is ready.
  5. Now take a pan add milk and sugar in it and mix it well.
  6. Beat eggs and add in milk by mixing it constantly, otherwise lumps will be made.
  7. Now add strawberry sauce in it.
  8. Dissolve corn flour in water and add in it, when it becomes thick your Sauce is ready.
  9. Now take cake cut it into small heart shape with cutter.
  10. Take the cake cut in herat shape put it in plotter and pour strawberry sauce.
  11. Then put strawberry on it, then take 2nd piece on cake and put it on 1st one.
  12. Pour sauce on 2nd one, put strawberry and put 3rd piece on 2nd one.
  13. Now pour sauce put strawberry.
  14. Your Strawberry Love Dessert is ready.

 


 

 

 

 

Lab-e-Shireen

 

 

Ingredients:

  • Milk - 1 ltr
  • Sugar - 1 cup
  • Pasta Vermicelli - 1/4 cup
  • Fruit Tin - 1 cup
  • Banana - 8
  • Apple - 3
  • Corn Flour - 3-4 tbsp  
  • Rose Water - 4 tbsp
  • Jelly - 1 Pack
  • Faloda Vermicelli - as required

 

Directions:

  1. Boil milk, add pasta, sugar when it becomes soft add rose water, corn flour to thick, when it becomes thick turn off the flame and put it aside to cool.
  2. Take fruit tin blend it a little,add milk, banana, apple and blend it a little.
  3. Take china grass dissolve it in warm water, then add jelly in it and cook it and leave it, jelly will become in solid form then cut it in any shape.
  4. Dish out your lab-e-shireen and decorate it with jelly.
  5. If you want lab-e-shirenn with faloda, then first add jelly in glass, then faloda, then lab-e-shireen, then jelly and nuuts.
  6. Your Lab-e-Shireen is ready.

 


 

 

 

Rus Malai

 

  

Ingredients:

  • Milk - 1 liter
  • Dry Milk Powder - 1 cup
  • Egg - 1
  • Smoline (soji) - 1 tbs
  • Baking Powder - 1tsp
  • Oil - 2 tbsp
  • Cadamom - 8 to 10
  • Super - 1 cup

 

Directions:

  1. Take milk in a pan and add cadmom and suger and cook for 20 to 25 min.
  2. When milk reduces turn the flame light.
  3. Take dry milk add Samolina baking powder oil then mix well.
  4. Beat egg in seperate bowl and add half quantity of egg in dry milk mixture and knead it.
  5. When dow leaves the pan, then it is ready to make rasmalai balls.
  6. Add rasmalai ball in liquid milk and cover pan with led.
  7. After 8 to 10 mins your rasmalai will be ready to serve
  8. After 8 to 10 minutes your rasmalai will be ready.

 


 

 

 

 

Sweet and Sour Baked Fish

 

 

Ingredients:

  • Pan Fry Fish - 1/2 kg
  • Chili sauce - 4 tbsp
  • Ketchup - 2 tbsp
  • Vinegar - 1 tbsp
  • Worcester Sauce - 1 tbsp
  • Salt - according to taste
  • Black Pepper - 1 tsp
  • Spring Onion - 2.

 

Directions:

  1. Cut spring onion, add all ingredients in it and mix well.
  2. Then add fish in sauce, mix it well and leave it for 15 min.
  3. After 15 min bake fish in oven on 200 degree C for about 30 minutes.
  4. Your Sweet and Sour Baked Fish is ready.

 


 

 

 

 

Yougurt Potato

 

 

Ingredients:

  • Potato - 1/2 kg
  • Ginger - 1 tbsp
  • Salt - according to taste
  • Red Chili - 1 tsp
  • Turmeric - 1/2 tsp
  • All Spice Powder - 1 tsp
  • Cumin Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Yogurt - 250 gm
  • Green Chili - 3
  • Butter/Oil - 4 tbsp
  • Fresh Coriander - for garnishing

 

Directions:

  1. Cut potato in small pieces and put it to boil with adding yellow food colour.
  2. Take a pan add butter/oil in it and add all spices and 3 tbsp yogurt and cook for 3 minutes.
  3. After 3 minutes add boiled potato and fry it, then add yogurt and mix well.
  4. Your Yogurt Potato are ready.

 


 

 

 

 

Chocolate Brownies

  

 

Ingredients:

       For Brownies:

  • Cooking Chocolate - 1/2 cup (175gm)
  • Flour - 1 1/2 Cup
  • Egg – 3
  • Butter - 1/2 cup
  • Sugar - 1/2 cup

        For Sauce:

  • Cooking Chocolate – 250 gm
  • Milk – 1 cup
  • Cream – 6 tbsp


 

Directions:

For Brownies:

  1. Take a bowl add melted butter and sugar, beat it.
  2. When it come creamy, add melted cooking chocolate, beat it.
  3. Then add egg one by one and beat it.
  4. At last add flour and mix it.
  5. Pour it in 8x8 brownies try and bake it on 180c for 40 minutes.

 

For Sauce: 

  1. Melt cooking chocolates in double boiler, when it’s melted add cream and mix it.
  2. Pour it on brownies and enjoy.

 


 

 

 

 

Chocolate Fudge Cake

 

 

 

Ingredients:

  • Egg - 7   
  • Flour - 3/4 cup    
  • Sugar - 1/2 cup    
  • Coco Powder - 1/4 cup    
  • Milk - 1cup   
  • Cooking chocolate - 1cup    
  • Fresh Cream - 500 gm    
  • Icing Sugar - 1/4 cup

 

Directions:

  1. Take egg beat it when it when it's fluffy add sugar and beat it.
  2. Take flour add coco powder in it and mix it and then add it in egg mixture and fold it.
  3. Pre-heat oven at 220c bake it for 20 minutes.
  4. When it's cooled cut into 2 parts add milk on it.
  5. Take a cream beat it with adding icing sugar and coco powder and pour it on cake, add chocolate chunk.
  6. Now cover it with 2 part of cake and do same process.
  7. Take a pan add water in it take another pan and fix it in the other pan and add cooking chocolate in it and melt it
  8. When it's melted add 1/4 cup cream in it, it becomes creamy.
  9. Cool it and pour it on the cake and garnish it with chocolet and roses.
  10. Your Chocolate Fug Cake is ready.

 


  

 

 

 

Orange Jam French Toast

 

 

Ingredients:

  • Orange Jam - 1/2 cup
  • Egg - 4
  • Milk - 1/4 cup
  • Sugar - 1/4 cup
  • Corn Flour - 3 tbsp
  • Bread Slice - 8
  • Oil - for frying

 

Directions:

  1. Take Brad slice and spread jam on it.
  2. Take a bowl add egg, milk, sugar, orange juice in it and mix well.
  3. When sugar dissolves in it, then dip bread slice it and fry on normal flame.
  4. Your Orange Jam French Toast are ready, serve hot.

 


 

 

 

Twisted Paratha

 

 

Ingredients:

  • Flour - 2 cup
  • Plain Flour - 1/2 cup
  • Salt - 1 tsp
  • Sugar - 3 tbsp
  • Oil 3 tbsp

 

Directions:

  1. Mix all ingredients and knee it with water and leave it for an hour.
  2. After 1 hour make roti, then spread oil over it and roll it, and make coil.
  3. Fry it and your Paratha is ready.

  


 

 

 

 

Gol Gappay

 

 

Ingredients:

For Gol Gappa:

  • Atta - 1/4 cup
  • Semolina (soji) - 3/4 cup
  • Water -  as required

 

For Khata Pani:

  • Turmarind - 1 cup
  • Ginger Powder - 1 tsp
  • Chat Masala - 1 tsp
  • Black Salt - 1/2 tsp
  • Sugar - 1 tbsp

 

 

Directions:

For Gol Gappa:

  1. Mix atta and semolina and knee with water, this dough is little hard
  2. Roll the dough and cut round small size roti and fry it when oil is hot.

 

For Khata Pani:

  1. Soak turmeric in 3 glass of water and mix well.
  2. Add all spice in it mix it and serve it.
  3. If u want more sweet add sugar, and if u want more sour then don't add sugar.

          Surving:

         Take a gol gappa in plate with boiled chick pie and khata pani.

 


 

 

 

 

Arabian Rice

 

 

    Ingredients:

  • Rice – ½ kg
  • Salt – according to taste
  • White Pepper – 1 tbsp
  • Vinegar – 3 tbsp
  • Sugar – 4 tbsp
  • Raises – ½ cup
  • Bell Pepper – 2
  • Chicken – 250 gm
  • Yellow Food Color – according to taste

 

    Directions:

  1. Boil rice.
  2. Now take pan add 3 tbsp oil, bell pepper, salt, sugar, vinegar, raises, boil chicken and cook it.
  3. Now add boiled rice and mix it.
  4. Then add yellow food color and leave it for 5 minutes.
  5. Your Arabian Rice are ready.

     


 

 

 

 

Cream of Vegetable Soup

 

 

 

Ingredients: 

  • Carrot – 1
  • Bell Pepper – 1 small
  • Spring Onion – 8
  • Mushroom – 8
  • Baby Corn – 4
  • Chicken Cube – 2
  • Salt - according to taste
  • Black Pepper – according to taste
  • Thyme – 1 tbsp
  • Vinegar – 1 tbsp
  • Soya Sauce -1 tsp
  • Cream - 1/2 cup
  • Corn Flour – 2 tbsp
  • Water - 1 1/2 liter

 
Directions:

  1. Chop all vegetable in small chunk.
  2. Take a pan add water and chicken cube when it dissolve add vegetable and all spices and cook for 15 minutes on slow flame.
  3. Then add corn flour and turn off the flame.
  4. After 10 minutes add cream in it and serve it.

 


 

 

 

 

Grilled Beef Burger

 

 

Ingredients: 

  • Mince - 1/2 k   
  • Onion - 1 small
  • Jalapeno - 3 tbs chop 
  • Black Pepper - 2 tbsp
  • Salt - according to taste 
  • Mayo - 1 cup 
  • Ketchup - 1/2 cup
  • Cucumber - 1 cut and soak in vinegar
  • Tomato - 2
  • Salad Leave - as required

 

Directions:

  1. Chop onion and jalapeno add in choper and mince also and salt black pepper and chop it.
  2. When its chop make 4 to 5 kabab and fry in  some oil.
  3. When it half done shift in to grilled man and cook it.
  4. When it's cooked, take a bun cut into half, spread mayo in bottom piece.
  5. Then put kabab, cucumber, tomato, salad leave, then spread ketchup in upper part of bun and close burger.
  6. Your Burger is ready.

 


 

 

 

 

Gulab Jamun

 

 

Ingredients:

  • Dry Milk - 1 cup
  • Flour - 1 tbsp
  • Baking Powder - 1 tsp
  • Oil - 2 tbsp
  • Yellow Food
  • Colour - 1 pinch
  • Egg - 1
  • Sugar - 1 cup
  • Water - 1 1/2 cup
  • Rose Water (Arq-e-Gulab) - 2 tbsp

 

Directions:

  1. Take water add rose water, sugar in it, and cook for 20 mins.
  2. Take dry milk add flour, baking powder, oil, yellow food colour, and mix well.
  3. Now take a seperate bowl takr half egg in it and beat it.
  4. Pour egg into the dry mixture and knead it.
  5. When dow leaves the pan, then it means the dow is ready to make gulab jamun
  6. Fry all gulab jamun in deep fryer on low flame.
  7. When the colour of gulab jamun balls turns brown, then put galab jamun balls in sugar serup.
  8. After an hour your Gulab Jamun are ready to be served.

 


 

 

 

 

Basan Kay Ladoo

 

 

Ingredients:

  • Gram Flour – 3 cups (chanay ki daal ka basan)
  • Ghee – ¾ cup to 1 cup
  • Sugar – 1 cup
  • Cardamom Powder – 1 tsp
  • Nuts – as required
  • Silver Paper (Chandi Wark) – as required

 

Directions:

  1. Take a pan add ghee in it, melt it.
  2. Then add gram flour in it and cook it, when its color becomes dark, add cardamom powder and sugar powder.
  3. While adding gram flour leave gram flour to flame and mix well.
  4. Make Ladoo and serve it with nuts and silver paper.
  5. Your Basan Kay Ladoo are ready.

 


 

 

 

 

Caramel Pudding

 

 

Ingredients:

  • Egg - 4
  • Sugar - 1/2 cup
  • Milk - 2 cup
  • For Caramel - Sugar - 4 tbsp.

 

Directions:

  1. Beat eggs, sugar, milk and cook for 5 minutes.
  2. Melt 4 tbsp sugar, when its color chenges to dark brown, then add this sauce in pudding pan.
  3. Pour milk mixture in it and bake it for 30 to 40 minutes.
  4. When you add this pudding in oven add little water in baking try and then out your pudding pan over the water.
  5. After 30 to 40 minutes you Caramel Pudding is ready.

 


 

 

 

 

Carrot Halwa

 

 

Ingredients:

  • Carrots - 2kg
  • Dry Milk - 1 cup
  • Cardamom - 10 to 15 tsp
  • Water - 2 cups
  • Ghee - 250gm
  • Almonds/Pistachio - 1 cup
  • Sugar - 1/2 sugar
  • Khoya - 1/2 kg
  • Boiled Egg - 6

 

Directions:

  1. Wash and grate carrots.
  2. Put water to boil, when water starts boiling add grated carrot, and cook for 5 to 7 minutes.
  3. Now take ghee in Separate pan add cardamom, fry it then add carrot in it and cook for 20 minutes, then add sugar and cook for 15 minutes.
  4. When ghee starts separation from carrot add dry milk and khoya, and turn off the flame.
  5. Garnish with boiled eggs, almonds, pistachio. Serve hot, cold or at room temperature.
  6. Your Carrot Halwa is ready. Serve hot, cold or at room temperature.

 


 

 

 

 

Dahi Bhalay

 

 

 Ingredients:

       For Dahi Balay:

  • Dal Maash - 1/2 cup    
  • Dal Moung - 1/2 cup    
  • Salt - 1 tsp    
  • Red Chili - 1 tsp    
  • Ginger/Garlic Paste - 1 tbs    
  • Baking Powder - 1/2 tsp    
  • Yogurt - 1/2 cup

 

For Masala:

  • Whole Red Chili - 1/2 cup    
  • Cumin - 1/2 cup    
  • Whole Dry Coriander - 1/2 cup    
  • Black Salt - 1/2 tsp

 

Directions:

    For Masala:

  1. Roast all Ingredients and blend it your dahi barla masala is ready.

    For Dahi Balay:

  1. Soak mash and mong dal  for 2 to 3 hour then drain it.
  2. Blend in blender to make thin past, add salt, red chili, ginger/garlic paste, and baking powder.
  3. Take a fry pan add 1/4cup oil heat it, when it normal hot add bhala batter in it and fry bhalay, remember not to deep fry it.
  4. Take a 3 tbs yogurt and 2 glass water in it mix it add little salt, when you take out from oil bhalay, add in this water
  5. Take a plate add bhalay in it, add yogurt, imlee ki chatni, and masala and papri then served.
  6. Your Dahi Balay are ready.

 


 

 

 

 

Drum Stick

 

 

Ingredients:

  • Chicken Leg - 6
  • Potato - 250 gm
  • Salt - according to taste
  • Black Pepper - 2 tbsp
  • Chili Flake - 1 tbsp
  • Oregano - 1 tsp
  • Mozzarella Cheese - 1/2 cup
  • Bread Crumb - 1 cup
  • Egg - 2.

 

Directions:

  1. Boil potato and chicken leg
  2. Mash potatos and put it a side, take chicken leg and take off all meat from bones and put bones in another bowl.
  3. Take a chopper, add chicken meat and chop it, add in mash potato, salt, pepper, chili flake, cheese and mix well.
  4. Take the better in hand flat it and put chicken leg bone on it and cover it with the better, shape it to make it look like chicken leg.
  5. Take the drum stick, roll in egg then in bread crumb and fry it on medium flame.
  6. Your Drum Sticks are ready.

 


 

 

 

 

Fish Katakut

 

 

Ingredients:

  • Boneless Fish - 1 kg,
  • Salt - according to taste
  • Red Chili - according to taste
  • Cumin Powder - 1 tsp
  • Coriander - 1 tsp
  • Chat Masala - 2 tbsp
  • Turmeric - 1 tsp
  • Kasori Methi - 1 tbsp
  • Ginger/Garlic Paste - 1 tbsp
  • Green Chili - 4
  • Fresh Coriander - to garnish
  • Lemon Juice - 2 lemon
  • Oil - 1/2 cup

 

Directions:

  1. Take a big tawa add fish on it, add 1/4 cup water add ginger/garlic paste mix it well cover it and leave it for 10 minutes.
  2. After 10 minutes when fish is boiled add green chili, tomato and cover it again for 5 minutes.
  3. Add 1/2 cup oil, salt, red chili, turmeric, coriander, cumin, chat masala, and cover it for 5 minutes.
  4. After 5 minutes mix it, and chop it whit 2 spoons like katakut.
  5. When everything is chop then add kasori methi an serve.
  6. Your Fish Katakut is ready.

 


 

 

 

 

Kashmiri Qeema

 

 
 

Ingredients:

  • Mince - 500 gm
  • Daigi Mirch – 4
  • Clove – 2
  • Cinnamon – 1 stick
  • Cumin – 1 tsp
  • Ginger Garlic – 1 tbsp
  • Salt – according to taste
  • All Spice Powder – 1 tbsp
  • Onion – 2
  • Yogurt – 1 cup

     Directions:

  1. Chop onion and fry it in 1/4 cup of oil.
  2. When it becomes pink, add clove, cumin, cinnamon and ginger/garlic paste and fry it for 2 minutes.
  3. Now add mince and fry it for 8 minutes.
  4. Take a blender add yogurt and daigi mirch and blend it.
  5. Now add in mince and add salt, all spice powder, mix it and leave it for 5 to 8 minutes.
  6. Your Kashmire Keema is ready.

 


 

 

 

 

Kastori Kabab

 

 

 

Ingredients:

  • Undercut – 1 kg
  • Cumin – 2 tsp
  • Red Chili – according to taste
  • White Pepper – 1 tsp
  • All Spice – 1 tbsp
  • Chat Masala – 1 tbsp
  • Ginger/Garlic Paste – 2 tbsp
  • Mathi – 4 tbsp
  • Yogurt – 1/2 cup
  • Cream – 1/4 cupCorn Flour – 2 tbsp
  • Butter – 250 gm
  • Lemon Juice – 5 tbsp
  • Papaya – 1 tbsp



 

Directions:

  1. Take undercut add papaya mix it and leave it for 1 hour.
  2. Take yogurt, cream, salt, cumin, white pepper, all spice, ginger/garlic paste, mathi, corn flour, mix it and pour it on meat and leave it for 1 hour.
  3. Take wooden sticks, set kabab on it and grill it or bake it.
  4. If in pan, then add 1/4 tbsp oil and add all meat with masala and cook it on slow flame .
  5. Your Kastori Kabab is ready.

 


 

 

 

 

Mutton Malai Tikka

 

 

Ingredients:

  • Mutton – 1 kg
  • Papaya – 2 tbsp
  • Salt – according to taste
  • Black Pepper – 1 tbsp
  • Cumin – 1/2 tsp
  • Nutmeg – 1/4 tsp
  • Maze – 1/4 tsp 
  • Green Chili – 4
  • Fresh Cream – 250 gm
  • Yogurt – 6 tbsp

 

Directions:

  1. Take mutton add papaya paste and leave it for 3 hours.
  2. Take yogurt add cream, salt, cumin, nutmeg, maze, chop green chili or paste, and mix it.
  3. Now pour it on mutton and leave it for 1 hour.
  4. Take foil paper, wrap mutton in it and bake it in oven.
  5. If you want to cook it in pan, take pan add all mutton in it on slow flame and cook it until its tender, then add some oil and fry it .
  6. Your Mutton Malai Tikka is ready.

 


 

 

 

 

Vanilla Smoothie Apple

 

 

 

Ingredients:

  • Apple Juice - 1 glassSoda Water - 1 glass
  • Mint leave - 4
  • Vanilla Ice-cream - 2 scoops

 

Directions:

  1. Add apple juice, mint and blend it.
  2. Now add soda water, mix it and serve it in glasses.
  3. Pour ice-cream scoop on drink and serve it.
  4. Your Vanilla Smoothie Apple is ready.

  


 

 

 

 

Saag Gosht

 

 

Ingredients:

  • Mutton - 1 kg
  • Saag - 2 kg
  • Onion - 2
  • Green Chili - 9
  • Ginger/Garlic Paste - 2 tbsp
  • Salt - according to taste
  • Red Chili - 1 tbsp
  • Cumin - 1 tsp
  • Coriander - 1 tsp
  • Bay Leave - 1
  • Cinnamon Sticks - 2
  • Whole Red Chili - 6
  • Garlic Clove - 4
  • Yogurt - 1 cup
  • Butter - 250 gm

 

Directions:

  1. Steam saag, take a pan add 1/4 - 1/2 cup oil in it, add onion and fry it.
  2. When it turn golden brown, add bay leaves, cinnamon sticks, black pepper, ginger/garlic paste, green chili and fry it for 3 minutes.
  3. After 3 minutes add boiled mutton and fry it, add 3 tbsp yogurt and fry it , then add 3 tbsp more yogurt and fry and repeat this until the yogurt is finished.
  4. When mutton turns golden brown then add all spices and fry, then add saag in it and leave it on low flame for 10 minutes.
  5. Take a wok, add butter in it and whole chili, garlic, 2 green chili and fry it and pour it on saag gosht.
  6. Your Saag Gosht is ready.

  


 

 

 

 

Zinger Burger

 

 

Ingredients:

  • Chicken Flay - 4 Piece
  • Flour - 1/2 cup
  • Corn Flour - 1 cup
  • Black Pepper - 2 tbsp
  • White Pepper - 2 tbsp
  • Chili Sauce - 4 tbsp
  • Vinegar - 2 tbsp
  • Soya Sauce - 1 tbsp
  • Mustard Paste - 1 tsp
  • Chinese Salt - 2 tbsp
  • Mayonnaise - 1/2 cup
  • Bread Roll - 4

 

Directions:

  1. Mix half quantity of chinese salt, black pepper, white pepper, chili sauce
  2. Now add mustard paste, soya sauce, vinegar and marenate chicken in it.
  3. Now take flour, corn flour and add remain half quantity of chinese salt, black pepper, white pepper and mix well.
  4. Then take marenated chicken flay and roll it in flour mixture then dip chicken in simple water.
  5. Now again roll it in flour mixture.
  6. Fry chicken in deep fry pan.
  7. Take burger put mayonnaise on both side of the burger and put chicken piece and cabbage leaves in between.
  8. Your Zinger Burger is ready.

 


 

 

 

 

Chinese Roll

 

 

Ingredients:

  • Chicken - 250 gm
  • Salt - according to taste
  • Black Pepper - 1 tbsp
  • Chili Sauce - 2 tbsp
  • Vinegar - 1 tsp
  • Chicken Powder - 1 tbsp
  • Green Chili - 4
  • Bell Pepper - 1
  • Green Pea - 1/4 cup
  • Carrot - 1
  • Spaghetti - 1 cup

 

Directions:

  1. Boil green pea and spaghetti.
  2. Take a pan add 2 tbsp oil in it, when oil is heated, add chicken in it and fry it.
  3. Add all spices and vegetables, spaghetti and mix it well.
  4. Coll it down and then fill it in roll patti and fry it on medium hot oil.
  5. Your Chinese Roll are ready.

 


 

 

 

 

Handi Paya     

 

 

Ingredients:

  • Mutton Paya - 8 piece
  • Onion - 2
  • Ginger - 1 (5inch)
  • Garlic - 10 clove
  • Green Chili - 4
  • Fresh Coriander - 1/2 cup
  • Tomato - 2
  • Salt - according to taste
  • Red Chili - 2 tbsp
  • Turmeric - 1 tsp
  • Coriander Powder - 2 tbsp
  • All Spices - 2 tbsp
  • Black Cumin - 1 tsp
  • Ghee or Oil - 1 cup

 

Directions:

  1. Boil paya, chop onion fine, add in handi with oil.
  2. When its color turn light brown add 2 tbsp ginger garlic paste, then add paya and fry for 10 minutes.
  3. Then add all spices, tomato, and water as required and cover led, leave it for 1 hour on low flame.
  4. After 1 hour add chop green chili, ginger, coriander, black cumin and cook for 15 minutes.
  5. After 15 minutes remove from flame and serve your handi paya with nan, coriander, green chili, lemon, ginger and fried onion.
  6. Your Handi Paya is ready.

 


 

 

 

 

Aloo ka Salan

 

 

Ingredients:

  • Potato - 250 gm
  • Salt - according to taste
  • Onion Seed - 1 tsp
  • Fenugreek Seed - 1 tsp
  • Anaar dana - 1 tsp
  • Cumin - 1 tsp
  • Tamarind - 3 tbsp
  • Chili Flake - 1 tsp
  • Turmeric Powder - 1/2 tsp

 

Directions:

  1. Boil Potato and mash it in chunk.
  2. Take 1 glass of water add all ingredients in it with mashed potato.
  3. Now cook it on low flame, when it become thick take it of the flame.
  4. Your Potato Salan is ready.

 


 

 

 

 

Puri

 

 

Ingredients:

  • Flour - 1 cup
  • Gram Flour - 1/2 cup
  • Salt - 1/2 tsp
  • Caster Sugar - 2 tbsp
  • Oil - 2 tbsp

 

Directions:

  1. Add all ingredients in flour and knee it with water and leave it for 20 minutes with wet cotton cloth.
  2. Take dough and make puri, roll puri without using dry flour just use oil and fry it on extreme hot oil.
  3. If you use dry flour whilr rolling your puri it will become hard.
  4. After frying your Puri is ready.

 


 

 

 

 

Semolina Halwa

 

 

Ingredients:

  • Semolina - 1 cup
  • Sugar - 1/2 cup
  • Cardamom - 8
  • Oil 1/2 cup
  • Yellow Food Color - 1/4 tbsp
  • Water - 2 glass

 

Directions:

  1. Take a pan, add oil, cardamom  and fry.
  2. Then add semolina, yellow food color and fry for a while, then add sugar and fry for just 2 minutes.
  3. Then add water in it and cook for a while, when it becomes little bit thick turn of the flame.
  4. Now your Semolina Halwa is ready.

 


 

 

 

 

Chocolate Muffins

 

     Ingredients:

  • Flour - 2 cup    
  • Sugar - 3/4 cup    
  • Egg - 3    
  • Baking Powder - 2 tsp    
  • Butter - 1/2 cup 
  • Coco Powder - 1/2 cup    
  • Cooking Chocolate - 1/2 cup    
  • White Chocolate Chip - as required
  • Chocolate Chunk - as required    
  • Fresh Cream - as required

 

    Directions:

  1. Pre-heat oven at 180c
  2. Beat eggs in bowl, then add sugar, butter and beat well.
  3. Now take flour in another bowl, add baking powder, coco powder in it and mix it.
  4. Now add this mixture in egg mixture and fold it with spoon.
  5. Take muffin tray grease it with oil and pour muffin mixture in it.
  6. Pre-heat oven at 180c and bake muffin for 20 - 30 minutes.
  7. When muffin are baked, cool it down then take melted cooking chocolate pour it on muffin and pour white chocolate and other topings. You can serve it with different topings.
  8. Your Chocolate Muffins are ready.

 


 

 

 

 

Mango Moose

 

 


Ingredients:

  • Mango – 1 kg
  • Egg White – 4
  • Sugar – ½ cup
  • Fresh Cream – 2 cup
  • Jaliten – 2 tbsp

 

For Serving:

  • Plain Cake – as required
  • Biscuit – as required (any)
  • Mango Jelly – as required
  • Chocolate syrup - as required

 

 

 

Directions:

  1. Peal Mango and slice it add mango slice in blender.
  2. Add 3 glasses of water and sugar blend it, mango puree is ready.
  3. Take egg white, beat it when it’s fluffy and hard stop beating.
  4. Take cream and beat it with 6 tbsp icing sugar, when it’s hard stop beating.
  5. Now fold cream, mango puree and jelitan, then add egg white fold it, and serve it with different style.

 

For Serving:

  1. Cut plain cake in cup size and put cake in bottom of glass then add moose.
  2. Now again add cake then moose, make 3 layers.
  3. Your Mango Moose Cake is ready.
  4. Crush Biscuit and add in bottom of glass, the add moose.
  5. Now again add biscuit then moose make 3 layers and last add biscuit and Mango slice on top.
  6. Add mango jelly in bottom of glass, and then add moose and then jelly.
  7. Serve it with wafer biscuits.

 


 

 

 

 

Fruit Cocktail

 

 

Ingredients:

  • Fruit Cocktail Tin - 500 gm
  • Fresh Cream - 500 ml
  • Sugar - 1/2 to 3/4 cup
  • Chocolate Chip - as required

 

Directions:

  1. Mix cream and sugar.
  2. When sugar is dissolved in cream, add fruits in it with juice mix it and serve it with chocolate chip.
  3. Your Fruit Cocktail is ready.

 


 

 

 

 

Shahi Rabri Kheer

 

 

Ingredients:

  • Milk - 1 kg
  • Sugar - 1/2 cup
  • Green Cardamom - 10
  • Rice - 4 tbsp
  • Khoya - 500 gm
  • Corn Flour - 3 tbsp
  • Almond - 1/2 cup
  • Condensed Milk - 1/2 cup

 

Directions:

  1. Take a pan add milk, sugar, green cardamom, rice, khoya and cook on slow flame for 30 minutes.
  2. After 30 minutes when your kheer becomes thick add corn flour in it and cook for 10 minutes.
  3. Your Shahi Rabri Kheer is ready.

 

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