Pakhtuni Daal
Ingredients
Whole Black Masoor Daal 200 gms
Salt 1½ tsp
Ginger Garlic 1 tbsp
Chili Powder 1½ tsp
Garam Masala 1 tsp
Tomato Puree ½ cup
Cream ½ cup
Butter 2 tbsp
Coriander Leaves (chopped)2 tbsp
Green Chilies (chopped)2
Ginger (sliced) 2 tbsp
METHOD
Boil black masoor daal in 2 cups water till tender. Heat ¼ cup oil and 2
ounce butter, add tomato puree, salt, chili powder, cook for 5 mins,
add this to the daal with cream, mix well and remove. Garnish with
ginger sliced, coriander leaves and green chilies.
Warqi Puri
Ingredients
Plain Flour ½ kg
Egg White 1
Nutmeg (grinded) ¼ tsp
Green Cardamom (grinded) ½ tsp
Baking Powder ½ tsp
Milk 1 cup
Saffron 1 pinch
Sugar ½ cup
Ingredients For Filling
Corn Flour 4 tbsp
Ghee 4 to 5 tbsp
METHOD
In a bowl add flour, egg white, nutmeg, choti elaichi, baking powder
and 2 tsp heaped solid ghee, mix well till properly mixed, cook milk
with ½ cup sugar and pinch of saffron till sugar melts, cool and knead
the dough with this. Leave it for 2 hours covered, make into 10 balls,
roll each ball into dinner plate size, put on top of each other
spreading lavishly with ghee and sprinkle lavishly with dry corn flour.
Do this till all five have been kept on top of each other, spread ghee
and corn flour on top layer too. Roll into a swiss roll then cut with
sharp knife cut into thin peras, and slightly roll into rounds or
longish. Deep fry in medium oil, not very hot, keep splashing oil on top
of the purees, fry till golden brown.
Puri Paratha
Ingredients
Flour ½ kg
Salt ½ tsp
Ghee 2 tbsp
Sugar 1 tbsp
METHOD
Mix all together and knead into a soft dough make into balls, brush
with oil, leave covered for few mins. Heat oil make into parathas size
of a quarter plate and deep fry. Serve with Tawa Qeema.
Tandoori Chicken Rice Platter
Ingredients
Chicken Boneless ½ kg
Yogurt 1 cup
Tomato Puree ½ cup
Chili Powder ½ tsp
Ginger Garlic 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Orange Color 1 pinch
Turmeric ¼ tsp
Garam Masala ½ tsp
Black Pepper ½ tsp
Zafrani Kewra 1 tsp
Chili Garlic Sauce 2 tbsp
Sweet Chili Sauce 2 tbsp
Onion (chopped) ½ cup
Coriander Leaves 2 tbsp
Green Chilies(chopped) 2
METHOD
Marinate chicken with yogurt, tomato puree, ginger garlic, salt,
turmeric, chili powder, coriander powder, black pepper, all spice,
orange color, zafrani kewra, chili garlic sauce, sweet chili sauce and
leave it for 30 mins. Heat ¼ cup oil, fry chopped onion till light
golden. Add marinated chicken, and cook till done. Lastly add chopped
coriander and green chilies. Serve with saffron rice.
Ingredients for Saffron Rice
Rice boiled ½ kg with 1 tbsp salt and ½ tsp turmeric
Oil ¼ cup
Zafrani kewra 1 tsp
METHOD
Boil rice with salt and turmeric until done, drain. Heat oil, add
boiled rice, and leave it on dum. Lastly add zafrani kewra, mix well.
Serve with tandoori chicken masala.
Dum Pukht Roast
Ingredients
Chicken 1 kg
Yogurt 1 cup
Onion (blended)1
Chili Powder 1½ tsp
Ginger Garlic Paste 1 tbsp
Poppy Seeds (grinded) 1 tbsp
Cashew Nuts (grinded) 12
Salt 1½ tsp
Chili Powder 2 tsp
Gram Masala1 tsp
Coriander Leaves 2 tbsp
Green Chilies Chopped 2
METHOD
In a bowl mix all the dry masala with yogurt, ginger garlic paste and
marinate your chicken in this for 2 hours. Heat ¼ cup oil, fry blended
onion, fry till light golden, add marinated chicken, fry well, add in
all the marination with ½ cup water, cover and cook till done. Serve
garnished with coriander and green chilies.
Old-Fashioned Lemon Cake
Ingredients
Flour 1½ cup
Sugar 1 cup
Baking Powder 1 tsp
Salt ½ tsp
Eggs 2
Evaporated Milk2/3 cup
Oil1/3 cup
Lemon Peel 1 tsp
Ingredients For Lemon Syrup
Granulated Sugar 1/3 cup
Lemon Juice ¼ cup
METHOD FOR LEMON SYRUP
Mix both together in a sauce pan, cook on medium flame stirring
constantly for 5 mins until sugar dissolved and slightly thick syrup is
formed.
METHOD FOR CAKE
Mix flour sugar baking powder
and salt, beat eggs, evaporated milk, oil and lemon peel together in a
bowl, pour egg mixture into flour mixture, stir until just combined.
Pour into greased and flour loafed pan, bake for 1 hour, remove, poke
numerous holes in the hot cake, slowly drizzle with hot lemon syrup,
cool on wire rack for 15 mins, remove cake to cool completely.
Orange Almond Cake
Ingredients
Flour 1¼ cup
Baking Powder 1½ tsp
Salt ½ tsp
Orange 1
Shortening 1/3 cup
Sugar 1 cup + 2 tbsp
1 Egg
Milk ¾ cup
Flaked Almonds¾ cup
Orange Juice¼ cup
Orange Essences¼
METHOD
Pre-heat oven 180 degrees, grease and flour 8 inch square pan. Combine
flour baking powder, and salt. Mix well, griped orange peel about 2 tsp.
Beat shortening and 1 cup sugar until fluffy. Add egg beat until well
blended, fold in flour mixture alternately with milk, beating well, stir
in orange peel, pour into prepared pan, sprinkle with almonds, bake for
40 mins, sprinkle with remaining 2 tbsp sugar, drizzle evenly with
orange juice. Cool 10 mins in a pan on wire rack. Cool and serve.
Haryali Chicken Boti
Ingredients
Boneless Chicken (cubes) ½ kg
Coriander Leaves (grinded )½ cup
Green Chili (grinded) 8
Ginger Garlic Paste 1 tbsp
Salt 1 tsp
Black Pepper ½ tsp
Garam Masala ½ tsp
Cumin Seeds (roasted, crushed) 1tsp
Red Pepper (crushed) 1 tsp
Cream ½ cup
Coconut( grinded) 1 tbsp
Oil ¼ cup
METHOD
Marinate chicken botis with all the given ingredients, heat ¼ cup oil
in a pan, put chicken botis, cover and cook for 20 mins till dry, give
dum of coal. Serve with onion rings and lemon slices
Decadent Brownie Cups
Ingredients
Flour 1 cup
Salt ½ tsp
Butter8 ounce
Chocolate 4 ounce
Sugar 2 cup
4 Eggs
Vanilla1 tsp
Chocolate 20 cup
METHOD
Pre heat 180 degrees, line muffin pan with baking cups, mix flour and
salt keep aside, heat butter and chocolate in medium pan over very low
heat, stirring frequently until melted remove from heat. Gradually mix
in sugar, add eggs 1 at a time, mixing well after each addition. Stir in
vanilla, fold in flour mixture lightly, and fill muffin cups, place 1
chocolate in center of each cup. Bake for 18 mins, cool 10 mins in pans
on wire rack, cool completely.
Chicken Potato Rolls
Ingredients
Potatoes (boiled,mashed)4
Chicken (boiled,shredded) 1 cup
Samba Oleak 1 tbsp
Salt 1 tsp
Black Pepper ½ tsp
Vinegar 1 tsp
Soya Sauce 1 tbsp
Corn Flour 3 tbsp
Chaat Masala ½ tsp
Coriander Leaves (chopped) 2 tbsp
Green Chili Garlic Sauce 1 tbsp
Oil 1 tbsp
Bread Crumbs as required
Eggs 2
METHOD
Heat oil add shredded chicken with seasonings and sauces cook till dry,
mix in mashed potatoes, corn flour, chaat masala, dip in beaten egg,
roll in bread crumbs, deep fry, serve with sweet chili sauce.
Chicken Changezi
Ingredients
Chicken 1 kg
Brown Onion ½ cup
Tomatoes (sliced)3
Coconut Milk ½ cup
Cream ¼ cup
Yogurt ½ cup
Ginger Garlic Paste 1 tbsp
Lemon Juice 2 tbsp
Salt ½ tsp
Chili Powder 1½ tsp
Coriander Powder 1 tsp
Garam Masala ½ tsp
Chaat Masala ½ tsp
Dried Fenugreek 1 tsp
Green Chilies (chopped) 3
Cashew Nuts 4
METHOD
In a blender put brown onion, cashew nuts, coconut milk, and blend
well. Marinate chicken with salt, chili powder, ginger garlic paste,
lemon juice for 30 mins, add in yogurt. Now add chicken in a pan and
cook on high flame till water dries. Heat oil, add ginger garlic paste,
tomatoes, coriander powder, all spice, chaat masala and blended onion,
cashew paste, cook till oil separates, now add chicken and half cup of
water, cook for 10 mins, garnish with green chilies, serve with nan.
Mixed Achari Daal
Ingredients
Bengal Gram Lentil ¼ cup
Green Gram lentil ¼ cup
Red Lentil ¼ cup
Split Red Gram ¼ cup
Salt 1 tsp
Chili Powder 1 tsp
Turmeric ½ tsp
Cumin Seeds 1tsp
Coriander Powder 1 tsp
Mustard Seeds ½ tsp
Onion Seeds ½ tsp
Fenugreek Seeds ½ tsp
Fennel Seeds 1 tsp
Curry Leaves 20
Garlic (crushed) 1 tbsp
Onion (chopped) 2 tbsp
Batten Red Chilies 6
Ghee ½ cup
METHOD
Boil all the daals in 3 cups of water till tender, slightly mash, heat ¼
cup ghee in a pan fry onion until brown, add in salt, chili powder,
turmeric, coriander powder, all the seeds, and fry well. Add boiled and
mashed daal, cook for 15 mins. Lastly heat ¼ cup ghee and give baghaar
with batten red chilies, crushed garlic, curry leaves and cumin seeds,
and put on top of the daal.
Chocolate Chip Peanut Butter Bread
Ingredients
Flour 2 cup
Sugar½ cup
Baking Powder2 tsp
Baking Soda½ tsp
Salt½ tsp
Peanut Butter 1 cup
Light,Dark Corn Syrup ½ cup
Eggs2
Milk1 cup
Chocolate Chips¾ cup
METHOD
Pre-heat oven to 180 degrees, grease and flour 9/5 inch loaf pan. In
medium bowl, mix flour, sugar, baking powder, baking soda, and salt. In a
bowl beat peanut butter and corn syrup until smooth, beat in eggs one
at a time. Gradually beat in milk, stir in flour mixture, fold in
chocolate chips just until moistened. Pour into prepared pan, bake for
15 mins, cool in pan for 10 mins, remove from pan, cool on wire rack.
Achari Raita
Ingredients
Yogurt (whipped) 1½ cup
Water ¼ cup
Potatoes (boiled)
Onion (chopped) 1
Tomato (chopped) 1
Green Chilies (chopped)2
Curry Leaves 6 to 8
Garlic (chopped) 2 tsp
Mustard Seeds1 tsp
Nigella Seeds1 tsp
Salt ½ tsp
Cumin Seeds ½ tsp
Fennel Seeds (crushed) ½ tsp
Oil ¼ cup
Red Pepper (crushed) 1 tsp
METHOD
Beat yogurt with water; add boiled potatoes, onion, tomato cubes, seeds
removed, coriander leaves, green chilies, keep side. In a fry pan, heat
oil, add rai dana, Kalonji, cumin seeds, curry leaves, crushed red
pepper, salt, garlic, fry for 2 mins, add to the yogurt mixture, mix
well and serve.
Coconut Biscuits
Ingredients
Butter 250 gms
Egg Yolk 1
Vanilla Essence ½ tsp
Icing Sugar 4 ounce
Flour 4 tbsp
Desiccated Coconut 3 to 4 cup
METHOD
Mix together flour and coconut, beat butter, egg yolk, vanilla and
icing sugar till well combined, add in flour and coconut mixture,
slightly mix with right hand, keep in fridge for 15 mins, roll cut into
any shape. Bake on 180 degrees till light golden for 10 to 15 mins.
Chicken Noodle Kebab
Ingredients for White Sauce
Butter 2 tbsp
Plain Flour 2 tbsp
Salt ½ tsp
Black Pepper ½ tsp
Mustard ½ tsp
Milk ½ cup
Ingredients For Kebab
Coriander Leaves (chopped) 2 tbsp
Green Chilies (chopped) 1 tbsp
Sweet Chili Sauce 1 tbsp
Finely Chopped Capsicum 1 tbsp
Chicken (boiled ,shredded) 1½ cup
Rice Vermicelli (soaked) in water 1 cup
Eggs 2
Bread (sliced)4
Chili Garlic Sauce 1 tbsp
Soya Sauce 1 tbsp
Crushed Red Pepper 1 tsp
METHOD
Make
very thick white sauce, mix with all the above ingredients, mix very
well, make into kebabs, dip in eggs, roll in crumbs, and deep fry.
