Chicken bake sandwich

Ingrediants:

For sandwich dough: 

White flour 300 gm
Yeast 1 ½ tbsp
Sugar 1 tsp
Eggs 2
Baking powder 2 tsp
Butter ½ cup
Sesame seed 2 tbsp
Salt 1 pinch

For filling:

Boiled chicken 250 gm
Chopped garlic 5 to 6 cloves
Onion 1
Capsicum 1
Carrot 1
Crushed black pepper ½ tsp
White pepper powder ½ tsp
Chinese salt 1/3 tsp
Oil 1 to 2 tbsp
Salt to taste

For sandwich dough:

In lukewarm water add 1½ tbsp yeast with 1 tsp sugar to mix and leave it for 15 minutes. In 300 gm white flour add 1 pinch salt, 1 egg, 2 tsp baking powder, ½ cup butter and yeast to knead and leave it for 2 hours on warm place.

 For filling: 

in a pan heat 1 to 2 tbsp oil with 5 to 6 garlic cloves to fry. Then add 1 onion, 1 capsicum and 1 carrot to stir fry. Then put ½ tsp crushed black pepper, ½ tsp white pepper, salt to taste and Chinese salt to mix and cook till batter dry. Now roll the dough and cut in round with the help of cutter. Place the filling in the center and brush egg on the edge and fold it. Brush egg on top and sprinkle sesame seed on top and bake it in oven for 200 c for 8 to 10 minutes and serve hot.

Fenugreek bbq chicken levers

Ingrediants:

Dice chicken liver ½ kg
Garlic paste 1 tbsp
Ginger paste 1 tbsp
 Salt to taste
Onion paste 1 tsp
Yogurt 2 tbsp
Red chili powder ½ tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Chopped green coriander ½ bunch
Turmeric powder ½ tsp
Carom seed ½ tsp
Fenugreek 1 tsp
Oil 1 tbsp

For garnish:

lemon 3 to 4
Cucumber 2 to 3
Salad leaves 3 to 4

Method:

In a mixing bowl add 1 tbsp ginger paste, 1 tbsp garlic paste and 1 tsp onion paste to mix in liver and leave t for 1 hour. Now in another bowl add 2 tbsp yogurt, ½ tsp red chili powder, ½ tsp all spice powder, ½ tsp cumin powder, ½ bunch green coriander, ½ tsp turmeric powder, ½ tsp carom seed, 1 tsp fenugreek seed and 1 tsp salt to mix and marinate livers to quote and for 2 hours. Then place it in the bbq sticks and cook it on charcoal or bake it in oven or fry them. Then place it in a serving dish and garnish it with 3 to 4 lemons, 2 to 3 cucumber and 3 to 4 salad leaves for garnish.

Hot chili spicy sauce

Ingrediants:

Kashmiri chili paste ½ cup
Garlic 5 to 6 cloves
Crushed black pepper ½ tsp
Onion 1
Tamarind paste ½ cup
Oil 1 to 2 tbsp
Salt to taste

Method:

In a pan add 1 to 2 tbsp oil to heat and add 5 to 6 cloves with 1 onion to fry. Then add ½ cup kashmiri chili paste to suate. Then pour it in a blender and make paste then pour it again in pan and cook for 1 to 2 minutes and serve chillied.

Kashmiri meetha naan

Ingrediants:

White flour 2 cup
Yeats 1 to 1 ½ tsp
Egg 1
Sugar 1 tsp
Butter 1 cup
Salt to taste
For filling:
Dry fruits ½ cup
Sugar 2 to 3 tbsp
Honey 2 tbsp

Method:

For filling: in a bowl add ½ cup dry fruits, 2 to 3 tbsp sugar and 2 tbsp of honey to mix. Then in luke warm water add 1 ½ tsp yeast with 1 tsp sugar to mix and leave to rise. Then add in other bowl with 2 cup white flour, salt to taste and 1 cup butter (leaving 2 to 3 tbsp butter aside) and milk or water to knead. Leave it for 2 to 3 hours covered. Then make balls from dough and roll it. Now place the dry fruit mixture in the center and fold it and brush eggs on the edges and bake it in oven on 200 c for 5 minutes. When color starts to come brush butter on top and again bake for 1 to 2 minutes and serve hot.

Sheesh kabab

Ingrediants:

Boneless mutton cubes ½ kg
Garlic paste 1 tsp
Vinegar 2 tbsp
Carom 2 tsp
Crushed black pepper ½ tsp
Diced onion 2
Diced capsicum 2
Diced tomato 2
Olive oil 3 to 4 tbsp
Salt to taste
Bbq sticks as required

Method:

In a mixing bowl add salt to taste, 1 tsp garlic paste, 3 to 4 olive oil, 2 tbsp vinegar, ½ tsp crushed black pepper, 2 tsp carom seed, boneless beef cubes, 2 diced onion, 2 diced capsicum and 2 diced tomato to mix and marinate it for 2 to 3 hours. Now place them in bbq sticks, first place meat then vegetables then meat and again vegetables. Now cook it on charcoal bake it in oven or fry them. Give them smoke in the end and serve.

Palak paneer pakora

Ingrediants:

Spinach 1 bunch
Sliced onion 1
Gram flour ½ cup
Rice flour ½ cup
Garlic 4 to 5 cloves
Cottage cheese 150 gm
Red chili powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
Carom seed ½ tsp
Whole coriander 1 tsp
Mustard seed 1 tsp
Oil for fry
Salt to taste

Method:

In a bowl add 1 sliced onion, ½ cup gram flour, ½ cup rice, 4 to 5 garlic cloves, 150 gm cottage cheese, 1 tsp red chili powder, 1 tsp cumin powder, ½ tsp turmeric powder, ½ tsp crushed carom seed, 1 tsp whole coriander, 1 tsp mustard seed and salt to taste to mix and make smooth batter. In the end add 1 bunch spinach and 150 gm cottage cheese to mix and fry in hot oil and serve.

Teriyaki BBQ chicken

Ingrediants:

For chicken:

Chicken boneless ½ kg
Green onion 2 to3
Oil 1 to 2 tbsp
Salad leaves for garnish
For Teriyaki sauce:
Japanese soya sauce ½ cup
Orange juice ½ cup
White vinegar 2 tbsp
Lemon juice 2 tbsp
Oyster sauce 4 tbsp
Brown sugar 2 tbsp
White pepper powder ½ tsp
Salt to taste

Method:

For teriyaki sauce: in a pan add ½ cup Japanese soya sauce, 2 tbsp white vinegar, ½ cup orange juice, 4 tbsp oyster sauce, 1 tbsp lemon juice, ½ tsp white pepper powder, 2 tbsp brown sugar and salt to taste to cook till it turn thick.
For teriyaki chicken:
Cut ½ kg chicken in cubes and marinate them in sauce and place them on bbq sticks with 2 to 3 green onion and bake it in oven or cook on charcoal. Between cooking brush sauce on chicken one time. When chicken almost done brush oil. Dish it out and garnish with salad leaves to serve.

Spicy bbq almond beef sticks

Ingrediants:

Beef mince ½ kg
Ginger garlic paste 1 tbsp
Green chili paste 2 tbsp
Whole coriander 1 tsp
Turmeric powder 1 tsp
White pepper powder 1/3 tsp
Coconut milk 2 tbsp
Almond paste 3 tbsp
Chopped almond ½ cup
Papaya paste 2 tbsp
Diced onion 1
Diced capsicum 1
Oil 1 to 2 tbsp
Salt to taste

Method:

First cut ½ kg beef in to pieces. In a mixing bowl, add beef with 1 tbsp ginger garlic paste, 2 tbsp green chili paste, 1 tsp whole coriander, 1 tsp turmeric paste, 1/3 tsp white pepper powder, 2 tbsp coconut milk, 3 tbsp almond paste, 2 tbsp papaya paste and salt to taste to mix and leave it for 2 to 3 hours. Then place the beef with 1 diced onion and diced capsicum on bbq sticks and cook them on charcoal or steam them or fry them or bake them in oven. Dish it out garnish with almond and sevre.

Bbq creami tikka

Ingrediants:

Chicken 700 gm
Garlic paste 2 tbsp
Water less yogurt 4 tbsp
Cream 2 tbsp
Green chili paste 2 to 3 tbsp
Roasted crushed cumin ½ tsp
White pepper powder ½ tsp
Crushed black pepper ½ tsp
All spice powder ½ tsp
Corn flour 1 tbsp
Raosted mace ½ tsp
Lemon juice 2 to 3 tbsp
Oil 2 to 3 tbsp
Salt to taste
For garnish
Salad leaves 3 to 4
Tomato 1 to 2
Onion rings 1 to 2
Lemon 1 to 2

Method:

In a mixing bowl add 2 tbsp garlic paste, 2 to 3 tbsp green chili paste, ½ tsp roasted crushed cumin, ½ tsp white pepper powder, ½ tsp crushed black pepper, ½ tsp all spice powder, 1 tbsp corn flour, ½ tsp roasted crushed mace, 2 to 3 tbsp lemon juice and salt to taste to mix and marinate chicken and leave it for an hour. Then add cream and yogurt in it and again leave for ½ an hour. Now place them on skewers and cook them on charcoal or bake them. In the middle of cooking brush the marination. Dish it out and garnish with salad leaves, 1 to 2 tomato, 1 to 2 lemon juice and onion rings to serve.

Bbq kofta kabab

Ingrediants:

Chicken mince ½ kg
Ginger garlic paste 1 tbsp
Chopped onion 1
Chopped green onion 1
Bread crumbs ½ cup
Thyme 1 pinch
Worcester sauce 1 tbsp
Paprika powder 1 tsp
Crushed black pepper 1 tsp
White pepper powder ½ tsp
Oil 1 to 2 tbsp
Salt to taste

Method:

In a chopper add ½ kg chicken mince, 1 tbsp ginger garlic paste, 1 chopped onion, 1 chopped green onion, ½ cup bread crumbs, 1 pinch thyme, 1 tbsp Worcester sauce, 1 tsp paprika powder, 1 tsp crushed black pepper, ½ tsp white pepper and salt to taste to mix and place it on skewer. Cook on charcoal or bake them in oven or steam them. Garnish with salad leaves and sauce to serve.

BBQ Sauce

Ingrediants:

Onion paste 1 cup
Garlic paste 1 tsp
Brown sugar 1 tbsp
Tomato sauce ½ cup
Oyster sauce 1 tbsp
Oil 1 to 2 tbsp

Method:

In a pan heat 1 to 2 tbsp oil and fry onion in it, When aroma starts to come add 1 tsp garlic paste to suate. Then add 1 tbsp brown sugar, ½ cup tomato sauce and 1 tbsp Worcester sauce to mix. Now add water and cook till it turns thick. Serve with bbq

Heryali Fish seekh

Ingrediants:

Boneless fish 500 gm
Crushed black pepper 1 tsp
Red chili powder 1 tsp
Small cardamom powder 1 tsp
White cumin powder 1 tbsp
Ginger garlic paste 2 tbsp
Egg 1
Chopped onion 1 tbsp
Oil as required
Salt to taste

For green masala:

Chopped green coriander 1 bunch
Chopped green chilies 5 to 6
Mint 1 bunch

Method:

In a blender add 1 bunch chopped green coriander, 5 to 6 green chilies and 1 bunch mint to make paste. In a chopper add 500 gm boneless fish, green paste, 1 tsp crushed black pepper, 1 tsp red chili powder, 1 tsp small cardamom powder, 1 tbsp white cumin powder, 2 tbsp ginger garlic paste, 1 egg, 1 tbsp chopped onion and salt to taste to mix. Put it in a bowl and place it on bbq sticks and cook on charcoal or bake in oven or fry them. Dish it out and garnish with salad leaves and serve.

Hot chili Bbq prawns

Ingrediants:

Prawns ½ kg
Diced tomato 2
Diced capsicum 2
Diced onion 2
Ginger garlic paste 1 tbsp
Hot chili sauce ½ cup
Red chili powder 1 tbsp
Crushed black pepper ½ tsp
All spice powder 1 tsp
Oil 3 to 4
Salt to taste

For garnish:

Salad leaves 3 to 4
Lemon 2 to 3
Onion rings 2 to 3

Method:

In a mixing bowl add 1 tbsp ginger garlic paste, ½ cup chili sauce, 1 tbsp red chili powder, 1 tsp crushed black pepper, ½ tsp turmeric powder, 1 tsp all spice powder and salt to taste to mix and marinate prawns in this mixture. Then place prawns in bbq skewers with diced capsicum, diced onion and diced tomato and bake it oven or grill it on a griller. Then dish it out garnish with 3 to 4 salad leaves, 2 to 3 lemon and 2 to 3 sliced onion and serve.

Red bbq beef

Ingrediants:

Beef ½ kg
Ginger powder 1 tsp
Honey 1 tbsp
Soya sauce 2 to 3 tbsp
Vinegar 2 tbsp
Tomato paste 2 tbsp
Five spic powder ½ tsp
Red food color 1 tsp
Papaya paste 2 tbsp
Oil 1 to 2 tbsp
Salt to taste
For five spice powder:
Black pepper 1 tbsp
Star anise 2 to 3
Fennel seed 1 tbsp
Cinnamon 2 sticks
Cloves 3 to 4

Method:

For five spice powder:
In a flat pan add 1 tbsp black pepper, 2 to 3 star anise, 1 tbsp aniseed, 2 cinnamon sticks and 3 to 4 cloves to toast and grind them in a grinder. In a mixing bowl add 1 tsp ginger powder, 1 tbsp honey, 2 to 3 tbsp soya sauce, 2 tbsp vinegar, 2 tbsp tomato paste, ½ tsp five spice powder, 1 tsp food color, 2 tbsp papaya paste and salt to taste to mix and marinate meat and leave it for 2 to 3 hours. Then steam it or bake it in oven or cook on charcoal. Dish it out garnish with lemon and serve

Sea food cocktail Sauce

Ingrediants:

Mayonnaise ½ cup
Cream ½ cup
Oyster sauce 2 tbsp
Tomato sauce 4 tbsp
White pepper powder 4 tbsp
Tabasco sauce as required
Salt to taste

Method:

In a mixing bowl add ½ cup mayonnaise, ½ cup cream, 2 tbsp Worchester sauce, 4 tbsp tomato sauce, 1 tsp white pepper powder, as required Tabasco sauce and salt to taste to mix and serve with sea food.

Taco sauce

Ingrediants:

Chopped onion 1
Whole coriander 1 tsp
Cumin 1 tsp
Red chili paste 1 tbsp
Garlic cloves 4 to 5
Chopped capsicum 1
Tomato 2 to 3
Tomato paste 2 tbsp
Sugar 1 tsp
Oil 1 to 2 tbsp
Salt to taste

Method:

In a pan heat 1 to 2 tbsp oil and add 4 to 5 garlic cloves with 1 chopped onion to fry. Then add tomato to suate. Then add 2 tbsp tomato paste, 1 tsp whole coriander, 1 tsp aniseed, 1 tbsp red chili paste, 1 chopped capsicum, 1 tsp sugar and salt to taste to mix. Then add as required water to cook till it turn thick and turned smooth.

Chicken grill pizza

For pizza dough:

White flour 250 gm
Yeast 1 ½ tbsp
Sugar 1 tsp
Baking powder ½ tsp
Egg 1
Salt to taste

For grill chicken:

Chicken 2 pieces
Yogurt 4 tbsp
Garlic paste 1 tsp
Lemon juice 2 tbsp
Chicken tikka masala 2 tbsp
Oil 2 tbsp
Salt to taste
For topping:
Sliced capsicum 1
Fried onion 1
Olive ½ cup
Grated mozzarella cheese 300 gm
Crushed black pepper 1 pinch
Oregano ½ tsp
Butter as required
For pizza sauce:
Tomato 2
Tomato paste ½ cup
Onion ½
Garlic cloves 4 to 5 cloves
Green chilies 3 to 4
Crushed red chili ½ tsp
Vinegar 2 tbsp
Oregano ½ tsp
Oil 2 tbsp
Salt to taste

For grill chicken:

Mark cuts on the chicken leg pieces. In a mixing bowl ad 4 tbsp yogurt, salt to taste, 2 tbsp oil, 2 tbsp lemon juice, 1 tsp garlic paste and 2 tbsp chicken tikka masala to mix, then marinate chicken in the mixture and leave it for an hour. Now steam it and cook it on grill pan or bake it in oven or cook on charcoal. For dough: In lukewarm water add 1 ½ tbsp yeast and 1 tsp sugar to mix and leave it for 15 minutes. In a bowl add 250 gm white flour, salt to taste, ½ tsp baking powder, ½ cup butter, 1 egg and yeast to mix and knead to form dough and leave it for 3 to 4 hours. For sauce: heat 2 tbsp oil and add 4 to 5 garlic cloves with ½ onion to fry. Then add ½ cup tomato to suate. Then add ½ cup tomato paste, 3 to 4 green chilies, ½ tsp crushed red chili, 2 tbsp vinegar, ½ tsp oregano and salt to taste to mix. Now pour it in a blender jug to make it smooth paste. Then cook again in pan till it turn thick, sauce is ready. For topping: grease the oven tray with butter. Then stretch the dough on baking tray with the help of hand. Then spread the sauce on top. Then place onion slice, ½ cup olives, chicken chunks, 1 tsp crushed red chili and 300 gm mozzarella cheese. Top with ½ tsp oregano and place it in the oven to bake on 200c for 20 to 25 minutes. Then take it out cut in slices and serve hot.

Beef pasta

For pasta:

Pasta ½ packet
Oil 1 to 2 tbsp

For beef:

Boneless beef 250 gm
Chopped garlic 1 tbsp
Crushed black pepper ½ tsp
Crushed red chili ½ tsp
Tomato 3 to 4
Tomato paste ½ cup
Oregano 1/3 tsp
Rosemary 1/3 tsp
Olive oil 3 to 4 tbsp
Parsley as required
Salt to taste

Method:

For pasta: in a pan add water to boil. Then add ½ packet pasta with 1 to 2 tbsp oil to boil for 10 minutes. And then rinse them with cool water and cool it on room temperature. For beef: in a pan heat add 3 to 4 tbsp olive oil and add 1 tbsp chopped garlic with 250 gm boneless beef to suate. Then add 3 to 4 tomatoes with ½ cup tomato paste to cook. Then add ½ tsp crushed black pepper, ½ tsp crushed red chili and salt to taste to mix. Then in the end add 1/3 tsp oregano and 1/3 tsp rosemary to mix and in the end add pasta to mix and dish it out. Garnish with parsley and serve

Garam masala rice

Ingrediants:

Rice 250 gm
Chopped garlic 4 to 5 cloves
Whole spice 1 to 2 tbsp
Stock 1 liter
Yellow food color 1 pinch
Oil 2 to 3 tbsp
Salt to taste

Method:

Wash 250 gm rice and soak in water for 2 hours. In a pan add 2 to 3 tbsp oil and add 1 to 2 tbsp whole spice to crackle. Then add 4 to 5 cloves to fry. Then add stock to boil. Now place rice and cook till rice turn soft. Add 1 pinch food color and simmer. Dish it out and serve.

Karhai fried Arvi

Ingrediants:

Colocasia ½ kg
Chopped ginger garlic 2 tbsp
Tomato 2 to 3
Crushed cumin ½ tsp
All spice powder ½ tsp
Aniseed ½ tsp
Nigella seed 1/3 tsp
Crushed red chili 1 tbsp
Crushed black pepper 1 tsp
Green chilies 3 to 4
Oil 4 to 5 tbsp
Salt to taste

Method:

First wash the ½ kg colocasia and boil it to peel the skin. Now mix a little salt and fry and cut them in slices. In a pan add 4 to 5 tbsp oil and add 2 tbsp chopped garlic to fry. Then add 2 to 3 tomato to sauté. Then put ½ tsp crushed cumin, ½ tsp all spice powder, ½ tsp aniseed, 1/3 tsp nigella seed, 1 tbsp crushed red chili, 1 tsp crushed black pepper and salt to taste to mix and cook. In the end add 3 to 4 green chilies and mix colocasisa to serve.

Lemon Fish

Ingrediants:

Bone less fish 300 gm
White flour ½ cup
Egg white 2
Oil for fry
Salt to taste
For lemon sauce:
chicken cubes 2
Lemon zest 1
Lemon juice ½ cup
Ginger 1 inch
Brown sugar 2 tbsp
Chopped garlic 5 to 6 cloves
Crushed black pepper 1 tsp
Corn flour 2 tbsp
Sliced ginger 1 inch
Oil 2 tbsp
Salt to taste

Method:

First add salt in 300 gm fish. In a mixing bowl whisk 2 egg and dip fish in eggs and coat with white flour and fry in pre heat oil and put it on a side. For lemon sauce: heat 2 tbsp oil in a pan and fry 5 to 6 garlic cloves to fry. Then add 2 tbsp brown sugar, 1 tsp crushed black pepper, ½ cup lemon juice and salt to taste to mix. Then add 2 chicken cubes with as required water and cook till it starts to boil. Then dissolve 2 tbsp corn flour with water and add in pan with fish pieces and cook till it turns thick. Dish it out in a serving platter and garnish with lemon zest and 1 inch ginger and serve.

Macroni creame salad

Ingrediants:

Boiled chicken 200 gm
Boiled macaroni ½ packet
Boiled potato 2
Apple 2
Yogurt 1 cup
Mayonnaise ½ cup
Cream ½ cup
Sugar 2 tsp
Crushed black pepper 1 tsp
White pepper 1 tsp
Chinese salt 1/3 tsp

Salt to taste
For garnish:
Boiled eggs as require

Method:

First cut 2 boiled potatoes, 2 apple and 200 gm boiled chicken to cut in pieces. In a bowl add 1 cup yogurt, ½ cup cream and ½ cup mayonnaise to blend. then add potato, apple, chicken, ½ packet boiled macaroni, 1 tsp crushed black pepper, 1 tsp white pepper powder, 1/3 tsp Chinese salt, 2 tsp sugar and salt to taste to mix and put it in a serving dish. Top with boiled eggs and serve.

Ne How Soup

Ingrediants:

Chicken mince 250 gm
Chicken stock 1 to 1 ½ jug
Eggs 3 to 4
Chopped onion 3
Sliced mushrooms 1 cup
Chopped carrot 1
Ginger 1 inch
Corn flour ½ cup
Soya sauce 4 tbsp
Crushed black pepper 1 tsp
Chopped green onion 2 to 3 sticks
Oil 2 to 3 tbsp
Salt to taste

Method:

First separate the egg white and egg yolk to whisk. Heat 2 to 3 tbsp oil and fry the egg yolk and cut in stripes. In a pan add 1 ½ chicken stock to boil. Then add 1 cup mushroom slice, 1 chopped carrot, 3 chopped onion, 1 inch ginger, 250 gm chicken mince, salt to taste and 1 tsp crushed black pepper to boil. Now dissolve ½ cup corn flour in water and slowly pour in soup and add 4 tbsp soya sauce and 2 to 3 green onions to mix and cook till it starts to boil. Then whisk egg white and pour it in soup and stir continuously. When it turn thick dish it out and serve hot.

Stir fried white egg plant

Ingrediants:

White egg plant ½ kg
Ginger garlic paste 2 tbsp
Chopped onion 1
Tomato 2 to 3
Soya sauce 3 to 4 tbsp
Crushed black pepper ½ tsp
Lemon juice 2 to 3 tbsp
Tomato puree ½ cup
Green onion 1 to 2 sticks
Green onion 6 to 8
Sesame oil 1 to 2 tsp
Oil 4 tbsp
Salt to taste

Method:

In a pan heat 4 tbsp and add 1 onion to fry. Then add 2 tbsp ginger garlic paste to fry. Now add ½ kg white egg plant with 3 to 4 tbsp soya sauce, ½ tsp crushed black pepper, salt to taste, ½ cup tomato puree and 2 to 3 tomato mix to cook. Pour as required water so egg plant gets tender and gravy turn thick. Then add 2 to 3 lemons juice with 6 to 8 green chilies and simmer. In the end add 1 to 2 green onions with 1 to 2 tsp sesame seed to mix and serve.

Turai Jheenga masala

Ingrediants:

Ridge gourd 1 kg
Prawns 300 gm
Tomato 3 to 4
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder ½ tsp
All spice powder ½ tsp
Green chilies 3 to 4
Green coriander ½ bunch
Oil as required
Salt to taste

Method:

In a pan add 300gm prawns with 2 tbsp ginger garlic paste to fry and put it on a side. In the same pan add ginger garlic paste with 3 to 4 tomato to suate. Then add 1 tsp turmeric powder, 1 tbsp red chili powder, ½ tsp cumin powder, ½ tsp all spice powder and salt to suate. Then add ridge gourd to cook. In the end add prawns and dish it out. Garnish with ½ bunch of green coriander, 3 to 4 green chilies and ½ tsp all spice to serve.

Cheesy naan

Ingrediants:

White flour 300 gm
Yeast 1 to 1 ½ tsp
Sugar 1 tsp
Egg 1
Butter ½ cup
Salt to taste
For topping:
Mozzarella cheese ½ cup
Chopped garlic ½ cup

Method:

In lukewarm water add 1½ tsp yeast with 1 tsp sugar and leave it to rise. In a bowl add 300 gm white flour, salt to taste, yeast and butter leaving 2 to 3 tbsp aside. And knead it with water or milk to form a dough. And leave it for 2 to 3 Hours. Now make balls from dough and roll it from rolling pin and make marks with the help of hand. Now top with chopped 5 to 6 garlic and ½ cup mozzarella cheese and bake it in oven on 200c for 8 to 10 minutes and serve hot.

Paithay ki mithay

Ingrediants:

Pumpkin 1 kg
Sugar ½ kg
Edible lime 1 tbsp
Kewra essence few drops
Silver paper as required

Method:

First peel the skin and cut pumpkin in cubes. In a pan add 1 tbsp edible lime with water and soak pumpkin in that water for 3 to 4 hours. Then wash it and put it in boiling paper for 5 minutes and strain it with the help of strainer to make them dry. Then in a pan add water with ½ kg sugar to make syrup and few drops of kewra essence. Then add pumpkin and cover the lid to cook for 5 minutes. Then turn off the flame and cool it on room temperature. Garnish it with silver paper to serve.

Banana cake

For sponge:

Banana 8 to 10
White flour 1 cup
Butter 1 cup
Sugar 2 cup
Eggs 4
Baking powder 2 tsp
Milk as required

For topping:

Icing sugar 1 cup
Water as required

Method:

For cake batter:
Make paste of 8 to 10 bananas. In a mixing bowl add 2 cups of sugar with 4 eggs to beat. Then add 1 cup butter and again beat them well. Then add 2 tsp baking powder with banana paste to mix and fold 1 cup flour to mix. Then add milk to make it smooth. Grease the pan with butter and pout the batter in the mould and bake it in oven for 200c for 25 to 30 mins. For topping, in a pan add as required water with 1 cup icing sugar to cook and pour it on top of cake and serve .

Potato cheese balls

Ingrediants:

Mash potatoes ½ kg
Grated cheddar cheese 150 gm
Chopped green coriander ½ bunsh
Crushed garlic cloves 4 to 5
Chopped green chilies 3 to 4
Red chili powder 1 tbsp
Cumin powder 1 tsp
White flour ½ cup
Eggs 4
Bread crumbs as required
Oil for fry
Salt to taste

Method:

In a mixing bowl add 150 gm grated cheddar cheese, ½ bunch chopped green coriander, 3 to 4 chopped green chilies, 4 to 5 chopped garlic cloves, salt to taste, 1 tbsp red chili powder and 1 tsp cumin powder to mix and make filling. In ½ kg mash potato, put filling in the center and make balls. Then coat balls with white flour dip in eggs and again coat them with bread crumbs to fry. Garnish with salad leave and lemon to serve.

Chicken Steaks

Ingrediants:

Boneless chicken breast 500 gm
Garlic paste 1 tbsp
Crushed black pepper 1 tbsp
Vinegar 2 tbsp
Butter ½ cup
Oil 2 tbsp
Salt to taste

Method:

For steak:
Cut 500 gm chicken breast in 2 to 3 flat pieces. In a pan heat 2 tbsp oil with ½ cup butter. Now on chicken add 1 tbsp crushed black pepper, 1 tbsp garlic paste, 2 tbsp vinegar and salt to taste to marinate and fry them from both the end. Then place them on grill pan to give grill marks from both sides. Now put them hot platter and serve.

Paya mutton handi

For paya:

Mutton trotters 4
Whole spice 1 to 2 tbsp
Bay leaves 1 to 2
Garlic 4 to 5 cloves
Ginger 1 inch

For handi:

Mutton ½ kg
Chopped onion 1
Ginger garlic paste 2 tbsp
Red chili paste 2 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Mace spice powder 1 tsp
Black cumin 1 tsp
Bay leaves 3 to 4
Clarified butter 1 cup
Salt to taste

Method:

For paya:

First wash the trotters and add in pan with as required water, ginger garlic paste and whole spice and cook till trotters tender and stock get ready. Now strain it and separate the trotters with stock. Heat clarified butter in a clay pot and add ginger garlic paste with onion to fry. Then add coriander powder, turmeric powder, red chili paste and salt to cook. Then add trotter stock and cover the lid to cook till meat tender. Now add mace spice powder and trotters to cook and simmer for 5 to 10 minutes. Dish it out top with shah zeera and serve.

Vietnam Sweet n Sour Mutton

Ingrediants:

Mutton ½ kg
Garlic paste 1 tbsp
Egg 1
White flour 2 to 3 tbsp
Brown sugar 1 tsp
White pepper powder 1/3 tsp
Oil for fry
Salt to taste

For sauce:

Chopped garlic 4 to 5 cloves
Vinegar ½ cup
Brown sugar 1 tbsp
Stock 1 cup
Green chilies 3 to 4
Crushed black pepper 1/2tsp
Corn flour 1 tbsp
Oil 2 to 3 tbsp
Salt to taste

For garnish:

Sliced carrot 1
Sliced green onion 2 to 3

Method:

In a mixing bowl add 1 egg, 1 tbsp garlic paste, corn flour, 2 to 3 tbsp white flour, 1 tsp brown sugar, salt to taste and 1/3 tsp white pepper powder to mix. Now marinate mutton in the batter and leave it for a while. Heat oil in a pan and fry the meat or grill it. For sauce: heat oil in a pan and add 3 to 4 garlic cloves to fry. Then add ½ cup vinegar, 1 tbsp brown sugar, 1 cup stock, ½ tsp crushed black pepper, 3 to 4 green chilies and salt to taste to cook. Then add 1 tbsp corn flour and when it turns thick add mutton in the gravy. Now add 1 sliced carrot and 2 to 3 sliced green onions in chilled water. Dish it out and garnish with green onion and carrot to serve.

Goi chay

Ingrediants:

Boiled noodles 100 gm
Grated cabbage ½ cup
Grated carrot ½ cup
Chopped garlic 3 to 4 cloves
Red chili 4 to 5
Roasted crushed peanut ½ cup
Lemon juice 3 tbsp
Soya sauce 2 tbsp
Mix herbs ½ tsp
Salt to taste

Method:

Boiled 100 gm noodles. Now grate ½ cup cabbage and ½ cup carrot. In a mixing bowl add 3 tbsp lemon juice, 2 tbsp soya sauce, ½ tsp mix herb, 3 to 4 chopped garlic and salt to taste to mix. Then add grated vegetable with boiled noodles and sauce and top with roasted crushed peanuts to serve.

Ma Po Beef mince

Ingrediants:

Beef mince ½ kg
Chopped garlic 5 to 6 cloves
Chopped onion 1
Crushed black pepper 1 tsp
White pepper powder ½ tsp
Dark soya sauce 2 tbsp
Hot sauce 2 tbsp
Stock as required
Corn flour 1 tbsp
Red chili sliced 4 to 5
Green coriander/ parsley ½ cup
Sesame oil 1 tbsp
Oil 2 to 3 tbsp
Salt to taste

Method:

Heat 2 to 3 tbsp oil and add 5 to 6 cloves with 1 chopped onion to fry. Then add ½ kg mince to suate. Then add 1 tsp crushed chili, ½ tsp white pepper, salt to taste, 2 tbsp hot sauce and 2 tbsp dark soya sauce. Then add stock to cook. Then add 1 tbsp corn flour to mix. When it turns thick add sesame oil and dish it out. Top with sliced red chili and ½ cup green coriander/ parsley to serve.

Gulzaar special Pulao masala

Ingrediants:

Whole black pepper 2 tbsp
Nut meg ½ tsp
Mace ½ tsp
Aniseed 2 tbsp
Cinnamon 3 sticks
Small cardamom 10
Black cumin 2 tbsp

Method:

In a flat pan add 2 tbsp whole black pepper, ½ tsp nut meg, ½ tsp mace, 2 tbsp aniseed, 3 cinnamon sticks, 10 small cardamom and 2 tbsp black cumin to roast and grind.

Khopra halwa

Ingrediants:

Milk 1 kg
Khoya ½ kg
Semolina ½ cup
Grated coconut 2 cup
Sugar 250 gm
Cardamom powder 1 tsp
Green food color 1 tsp
Kewra essence few drops

Method:

In a pan add ½ cup semolina to suate. Then add 1 liter milk, 1 tsp cardamom and 250 gm sugar to cook. Dissolve 1 pinch of green food color in water and add in milk pan. Now add ½ kg khoya to cook and stir continuously. Now add sauté semolina and cook till it turn thick. Now take it out in a mould and garnish with coconut to serve.

Gulzar Special Kunna masala

Ingrediants:

Black cumin 6 tbsp
Mace 1 tbsp
Whole coriander 8 tbsp
Whole black pepper 2 tbsp
Star anise 2
Clove 1 tbsp
Small cardamom 1 tbsp

Method:

On flat pan put 6 tbsp black cumin, 1 tbsp mace, 8 tbsp whole coriander, 2 tbsp black pepper, 2 star anise, 1 tbsp clove and 1 tbsp small cardamom to toast. Then grind them in a grinder.

Chinioti Kunna

Ingrediants:

Mutton ½ cup
Stock 1 to 1 ½ liter
Chopped onion 1
Mace spice powder ½ tsp
Black cumin 1 tsp
Ginger garlic paste 2 tbsp
Red chili powder 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Roasted flour 1 tbsp
Clarified butter 1 cup
Salt to taste
Sliced ginger for garnish

Method:

In a claypot heat 1 cup and add ½ kg mutton to suate. Then add 2 tbsp ginger garlic paste, 1 tbsp coriander powder, ½ tsp turmeric powder, 1 tbsp red chili powder, salt to taste and 1 chopped onion to sauté. Then add ½ liter stock with as required water to cook till it tender. Then add 1 tsp black cumin, ½ tsp mace spice powder and salt to taste to simmer for 5 to 10 minutes. Then dissolve flour in water and add in gravy and cook till it boils. Dish it out and garnish with sliced ginger and serve.

Bong do piyaza

Ingrediants:

Round meat ½ kg
Sliced onion 4
Yogurt 250 gm
Bay leaves 2 to 3
Whole red chili 6 to 8
Chopped green chilies 6 to 8
Ginger garlic chopped 2 tbsp
All spice powder 1 tbsp
Whole black cardamom 3 to 4
Cinnamon 3 to 4 sticks
Whole black pepper 1 tsp
Clarified butter 1 cup
Salt to taste

Method:

In a pan heat 1 cup clarified butter with 3 to 4 whole big cardamom, 2 to 3 bay leaves, 6 to 8 whole red chili, 1 tsp whole black pepper and 3 to 4 cinnamon sticks to crackle. Then add ½ kg meat pieces to cook till it turn brown. Then add 2 tbsp chopped ginger garlic paste to suate. Now put 250 gm whisked yogurt and again cook for 2 to 3 minutes to suate. Now pour as required water to cook till meat tender. Then add 4 sliced onions, 1 tbsp all spice powder, 6 to 8 chopped green chilies and salt to taste to mix and cook till it turn thick. Dish it out and serve.

DIFFERENT FLAVOUR PIZZA BITES

Pizza Topping:

Pizza dough 250 gm
Boneless fish 250 gm
Prawns 250 gm
Eggs 1 to 2
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Turmeric powder 1/2 tsp
All spice powder 1/2 tsp
Corn flour 2 tbsp
Food color 1 pinch
Pizza sauce 1 cup
Chili pickle 1 cup
Cucumber pickle 1 cup
Mushrooms 1/2 cup
Tomato 2
Green chilies 5 to 6
Capsicum 2
Jalapeno pepper 4 to 5
Sliced olives 1/2 cup
Grated mozzarella 400 gm
Oregano 1/2 tsp
Butter 3 to 4 tbsp
Oil for fry
Salt to taste

Method:

For making fish and prawns: Take a mixing bowl add egg white, corn flour, ginger garlic paste, chopped red chilies, chopped turmeric, chopped garam masala, pinch of yellow color, salt mix it and make its batter.Now add fish, prawns, batter, marinate it and leave it for half an hour. Then pour oil add fish and prawns for frying, place tissue paper take it out so that all oil is absorbs.

For topping: Grease the oven tray with 3-4 tbsp of butter.Take a pizza dough and make 3 small portions , roll then and set them over the oven tray.Now apply pizza sauce on all of them . on one portion apply fried fish and prawns over it. Add mushroom, chili pickel, cucumber o second one . On 3rd dough add tomatoes, green chilies, capsicum, jalapeno paper, then put the grated mozzarella cheese over all of the prepared pizzasl. Add oregano and olives on its top. Now place it in oven on 200 degree C for 18 to 20 minutes then take it out and then serve.

CHAO TOM

Ingredients

Prawns 100 gm
Chicken mince 100 gm
Boneless fish 100 gm
Onion 1
Egg white 1
Brown onion 2 to 3
Green coriander 1/2 bunch
Mint 1/2 bunch
Garlic cloves 4 to 5
Brown sugar 1 tsp
Black pepper 1 tsp
Soya sauce 1 tbsp
Rice flour 1 to 2 tbsp
Oil for fry
Carrot as required
Salt to taste

Method:

First add prawns, chicken mince, garlic cloves, onion, brown sugar, egg whites, soya sauce, rice flour, chopped black pepper and salt make its paste. Now cut carrot into slices, apply oil over hands and then apply paste over carrot slices. Stir fry it on a pa after applying some oil. Then take it out in a serving plate, garnish with green coriander, mint and brown onion and then serve.

CHINESE MIXED PICKLE

Ingredients

Carrot 2
Cucumber 1
Whole red chili 2 to 3
Capsicum 1
Green onion 3 to 4 sticks
Ginger 1 stick
Onion 4
Sugar 2 cup
White vinegar 2 cup
Salt to taste

Method:

Take a pan, add sugar, vinegar, salt and water cook it well saturate it.Now remove it from stove and keep it on a side, make it cool.Now add carrot, cucumber, capsicum, green onion, ginger, onion slices.Keep its flame high boil it and add vegetables boil it for 4 to 5 minutes, then filter the water.Now add vegetables into big jar, sprinkle sugar on its top and close the jar. Chinese mixed pickle is ready.

Schwann bbq chicken

 Ingrediants:

Chicken with skin 1
Schwann paste 6 tbsp
Salad leaves as required
Lemon 1 to 2
Charcoal 1 piece

Method:

First cut chicken in two pieces and mark cut on chicken with knife. Then coat it with 6 tbsp Schwann sauce and leave it for 2 to 3 hours. Then steam the chicken for 15 to 20 minutes. And then bake it in oven to give color. Then take it out and put charcoal piece to give smoke. In the end garnish with salad leaves and 1 to 2 lemon to serve.

Schwann sauce

Ingrediants:

Kashmiri chili paste ½ cup
Soya sauce ½ cup
Tomato paste ½ cup
Vinegar 4 tbsp
Chopped garlic 10 cloves
Oyster sauce 4 tbsp
Chicken stock 1 cup
Brown sugar ½ cup
Sesame oil 1 tbsp
Chinese salt 1 tsp
Oil 4 tbsp

Method:

In a pan heat 4 tbsp oil and add 4 chopped garlic to fry. Then add ½ cup kashmiri chili paste, ½ cup soya sauce and 4 tbsp oyster sauce to cook for 1 to 2 minutes. Then add 1 tbsp sesame oil, 1 cup stock and 4 tbsp vinegar to cook. Then pour it in a blender to blend. Then pour it back and cook it for 1 minute till it turn thick.

Fried noodles

Ingrediants:

Egg noodles 1 packet
Sliced chicken 250 gm
Sliced tomato 1
Sliced onion 1
Sliced green onion 2 to 3 sticks
Sliced cabbage 100 gm
Chopped garlic 2 tbsp
Kashmiri chili 2 to 3
Schwann sauce 4 tbsp
Chicken stock 500 gm
Corn flour 1 to 1 ½ tbsp
Oil 2 to 3 tbsp
Salt to taste

Method:

First boil the water and add 1 packet egg noodles with 2 tbsp oil and boil for 3 to 5 minutes. And cool it in chilled water. When noodles temperature drop to normal, put half on platter and put half to fry. In other pan add 2 tbsp chopped garlic to fry, and then add 1 sliced onion to fry for 2 to 3 minutes. Now put 250 gm chicken to suate. Now pour Schwann sauce to mix well. After that put 500 ml chicken stock with 100 gm cabbage and 1 ½ tbsp corn flour dissolved in water to mix and cook till it start to boil. Add boiled noodles to mix. Place fried noodles on base and pour noodle mixture on top. Fry slice kashmiri chili and pour it on top to serve.

LAL KADOO KA HALWA

Ingredients:

Pumpkin ½ kg
Milk 250 gm
Khoya 250 gm
Small cardamom 3-4
Khewra essence few drops
Sugar as required
Dry fruits as required
Clarified butter ½ cup

Method:

Peel the pumpkin and take out its pulp and boil it. Take some oil in the pan and sauté crushed cardamom. Add in sugar and pumpkin. Cook it. Add in milk, khoya and cook it. When the oil starts separating, add in khewra essence and dish it out. Garnish it with dry fruits and serve.

Mahraja biryani

Ingredients:

Rice ½ kg
Mutton ½ kg
Yogurt 250 gm
Onion 1
Cinnamon 4 sticks
Green cardamom 5
Boiled eggs 6
Cloves 4 to 6
Green chilies 10 to 12
Oil 1 cup
Green coriander ½ bunch
Mint ½ bunch
All spice powder 1 tsp
Turmeric powder 1 tsp
Whole cumin 2 tsp
Black cumin ½ tsp
Garlic paste 2 tbsp
All spice powder 2 tbsp
Food color as required
Salt to taste

Method:

First wash the rice and strain it and soak in water for 2 hours. In a pan add water, ½ tsp black cumin and salt to taste to boil. When smells starts to come add rice and half boil them and put it on a side. For gravy, In a pan add water with ½ tsp black cumin with salt to taste to boil. When smell starts to come add rice and half boil it and put it on a side. For gravy, heat 1 cup oil in a pan and add 4 to 6 cloves, 5 green cardamom, 4 cinnamon sticks and 2 tsp cumin to crackle. Then add 2 tbsp garlic paste to fry with 1 onion. Then add mutton to cook well. Now in 2 tbsp yogurt add red chili powder, 1 tsp all spice powder, 1 tsp turmeric powder to suate. Then add as required water so meat tender and gravy turn thick. Now in deep pan first place the layer of gravy, then add ½ of the rice with boiled eggs, 10 to 12 green chilies, ½ bunch green corianders and ½ bunch mint and place the remaining gravy on top to simmer. In the end dish it out and serve hot.