Chicken Hot Shot Bites

Ingredients
Chicken Boneless (cut into bites) ½ kg
Crushed red chili 2 tsp
Tomato ketchup ½ cup
Vinegar 3 tbsp
Black pepper ½ tsp
Salt ½ tsp
Raw papaya paste 1 tsp
Ginger garlic paste 2 tsp
Oil for fry
Ingredients for coating
Eggs 2
Rice flour 1 cup
Baking powder ½ tsp
Carom seeds ½ tsp
Method
Marinate ½ kg Chicken bites with 2 tsp Crushed red chili, ½ cup Tomato ketchup, 3 tbsp Vinegar,
½ tsp Black pepper, ½ tsp Salt, 1 tsp raw papaya paste and 2 tsp Ginger garlic paste. Leave it for
30 minutes.
In a bowl mix together 2 Eggs, 1 cup Rice flour, ½ tsp Baking powder and ½ tsp Carom seeds,
make into a thick paste. Dip the marinated chicken bite into paste and fry in hot oil on medium
flame till it turns into golden brown color.

Masala French Fries

Ingredients
Potatoes ½ kg
Carom seeds powder ½ tsp
Salt ½ tsp
Red chili powder 1 tsp
Chaat Masala 1 tsp
Garlic chopped 1 tsp
Egg 1
Corn flour ½ cup
Oil as required
Method
Wash ½ kg potatoes and cut into finger. Put potato fingers in a bowl and mix with ½ tsp Carom
seeds powder, ½ tsp Salt, 1 tsp Red chili powder, 1 tsp Chaat Masala, 1 tsp Garlic chopped and 1
Egg. Mix well and roll in ½ cup dry Corn flour. Fry in hot oil till it is crispy and color turn into golden
brown

Thick beef Curry with Peanut Sauce

Ingredients
Beef (Cut lengthwise) ½ kg
Coconut Milk 1 cup
Thai Red Curry Paste 3 tbsp
Fish sauce 3 tbsp
Brown Sugar/ Jiggery 2 tbsp
Lemon grass 2 sticks
1
Black pepper (crushed) 1 tsp
Egg (boiled) 2
Fresh basil 10
Garlic 1 tbsp
Oil 4 tbsp
Salt ½ tsp
Lemon (for Garnishing) 1
Ingredients for Peanut Sauce
Peanut Butter 2 tbsp
Lemon Juice 2tbsp
Chicken Stock ½ cup
Red chili Powder ½ tsp
Method for peanut sauce
Mix peanut butter, lemon juice, chicken stock, and ½ tsp black pepper powder. Cook for 1 minute.
Method
Marinate beef with chopped garlic, Thai paste, fish sauce, black pepper, and salt. Leave for 1 hour.
Heat 4 tbsp oil, add marinated beef, cover and cook for 10 minutes. Add 1 cup coconut milk, 2 tbsp
brown sugar or jiggery, 2 sticks of lemon grass. Cook on low flame for 10 to 15 minutes. Turn the
flame off. Pour basil leaves. Put in a dish. Garnish with peanut sauce, lemon and boiled eggs.

Lava Cake
Ingredients
Flour 1-1/2 cup
Milk ½ cup
Castor Sugar 1-1/2 cup
Eggs 4
Baking Powder 2 tsp
Vanilla Essence ½ tsp
Coco Powder 4 tbsp
Salt ¼ tsp
Cream 1 packet
Butter 200 gm
Dark Chocolate (Chopped) 300 gm
Method
Beat Butter and sugar, when it Creamy, add in eggs and beat again. Add salt, vanilla essence,
flour, baking powder and cream. Now fold it. Divide the mixture into two parts; add milk and coco
powder in one part. Put donut cutter in a mould. Pour chocolate mixture on slides. Put chopped
dark chocolate in centre and pour the coco powder mixture. Take the donut cutter out. Bake it in
microwave oven for 10 minutes.

Four layers vegetable rice

Ingredients
Rice (Boiled) ½ kg
Tomatoes puree 2 cup
Mayonnaise 1 cup
Yellow color ¼ tsp
Peas 1cup
Carrot 1cup
Green Onion 250gm
2
Cabbage 1cup
Sliced Cheese 4
Black pepper ½ tsp
Salt ½ tsp
Crushed Red Chili 1tsp
Garlic 1tsp
Vinegar 2tsp
Lemon juice 2tbsp
Oil 2tbsp
For Garnish: Tomato and Capsicum
Method
Divide ½ kg rice into two. In one part add ¼ tsp of yellow color. Cook 2 cup tomato puree. Add in
vinegar, garlic, crushed red chili and salt. Cook till thicken. Heat 2 tbsp oil in another pan. Fry
cabbage, carrot, and peas. Add ½ tsp black pepper, 2 tbsp lemon juice, and ½ tsp salt. Turn the
flame off. In an oven proof dish make a layer of rice. Pour ½ of the tomato puree on it. Now make a
layer of fried vegetables. And make another layer of rice. Now make a layer of mayonnaise.
Spread green onion on top. And put the remaining rice. Pour the remaining tomato puree on top
and put slice cheese along with tomato and capsicum. Pre heat the oven on 200 degree and bake
it for 10 minutes.

Chicken Peshawari
Ingredients
Chicken 1whole
Potato ½ kg
Tomato ½ kg
Yogurt ¼ kg
Black pepper 2 tsp
Ginger garlic paste 2 tsp
Saffron ½ tsp
Salt 1 tsp
Green chilies 10
Oil 1 cup

Method
In a bowl mix yogurt, ginger garlic paste, saffron and salt. Marinate the chicken with this mixture for
1/[Link] potatoes cut into two pieces. Cut green chilies lengthwise. Put some oil in a pan, put
potatoes along with tomatoes in pan, put spiced chicken on it. Spread green chilies and black
pepper and cover. Seal with knead flour. Cook for 5 minutes on high flame, then cook for 40
minutes on low flame, seal out and fry till water dries.

Mocha cappuccino Pudding

Ingredients for Cake
Flour 1 cup
Sugar ¼ cup
Coco powder 2 tsp
Baking powder 1 tsp
Coffee 1 tsp
Salt ½ tsp
Butter 4 tbsp
3
Milk ½ cup
Vanilla essence ½ tsp
Eggs 2
Ingredients for Pudding
Sugar ½ cup
Coco powder 2 tbsp
Coffee 2 tsp
Milk 1 cup
Corn flour 1 tbsp
Egg yolk 2
Method
Beat 2 eggs, ¼ cup sugar, 2 tsp coco powder, 1 tsp baking powder, 1 tsp coffee, ½ tsp salt, 4 tbsp
butter, ½ cup milk, and ½ tsp vanilla essence. When it looks creamy fold in 1 cup flour. Grease an
oven proof Tray and pour the mixture.
Method for Pudding
Beat ½ cup sugar, 2 tbsp coco powder, 2 tsp coffee, 1 cup milk, 1 tbsp corn flour and 2 egg yolks.
Now pour this mixture on cake and bake on 200 degree for 30 minutes.

Kung Pao Chicken

Ingredients
Chicken (boneless cut into cubes) ½ kg
Corn flour 2 tbsp
Lemon juice 2 tbsp
Peanut butter 2 tbsp
Salt ½ tsp
Ginger garlic paste 1 tsp
Capsicum 1
Fresh red chilies 10
Peanut (fried) 50 gm
Soya sauce 2 tbsp
Brown sugar 1 tbsp
Oil 3 tbsp
Method
Marinate chicken with corn flour, lemon juice, ginger garlic paste, salt, crushed black pepper and
peanut butter. Leave it for 1/2 hour. Heat oil, fry marinated chicken for 3 to 4 minutes. Add
capsicum, fresh red chilies, and cook for 1 minute. Add 1 tbsp brown sugar and 2 tbsp soya sauce
and turn the flame off. Take out in a platter, garnish with fried peanuts and serve

Mughlai Paratha
Ingredients
Flour ½ cup
Semolina ½ cup
Castor sugar ½ cup
Poppy seeds ½ cup
Milk (to knead)
Green cardamom 4
Butter/Ghee 4 tbsp
Ghee for frying
Method
4
Mix together ½ cup Flour, ½ cup Semolina, ½ cup Castor sugar, ½ cup Poppy seeds, 4 Green
cardamom and 4 tbsp Ghee. Knead with milk and leave for 30 minutes. Make balls and roll.
Spread some ghee and again roll like a Swiss roll. Again make ball and then roll. Fry with ghee
and serve.

Hara Bhara Chicken

Ingredients
Chicken Whole 1
Green chilies 10
Mint leaves ½ bunch
Garlic 2-3 cloves
Ginger 1 piece
Whole coriander (roasted) 1 tbsp
Whole cumin (roasted) 1 tbsp
Vinegar ½ cup
Yogurt 1 cup
Asafetida a pinch
Green food color a pinch
Salt ½ tsp
Summer onion 250 gm
Butter 100 gm
Coal 1
Method
Marinate chicken with ½ cup vinegar and some salt for 2 hours. Blend together 1 cup yogurt, 10
green chilies, 1 tbsp cumin, 1 tbsp whole coriander, garlic, ginger piece, ½ bunch mint leaves, a
pinch of asafetida and green food color. Put this mixture on the marinated chicken. Now heat 100
gm butter in a pan and cook chicken for 40 minutes on medium flame. When the chicken tender
add 250 gm green onion, turn the flame off, lower a burning coal on a piece of foil into the pan, put
a few drops of oil on it and cover.

Chicken Posole
Ingredients
Chicken (boneless cubes) ½ kg
Onion 2
Garlic chopped 6 cloves
Oregano 2 tsp
Chicken stock 2 cup
Capsicum 2
Olives 10
Cumin 1 tsp
Fresh red chili 1 tbsp
Salt ½ tsp
Lemon juice 2 tbsp
Tomato paste 2 tbsp
Oil 4 tbsp
Method
In pan heat 4 tbsp oil, add 2 chopped onion and fry till soft. Now add 6 chopped garlic cloves and
½ kg chicken cubes. Add 2 cups chicken stock and cook for 10 minutes. Add 2 tsp oregano, 1 tsp

5
cumin, ½ tsp salt, 2 capsicum, 10 olives, 1 tbsp chopped fresh red chilies and 2 tbsp tomato paste.
Fry for 1 minute. Lastly add 2 tbsp lemon juice and serve hot.

Lagan Gosht
Ingredients
Beef ½ kg
Tomato ½ kg
Onion 2
Whole red chilies 10
Cumin seeds 2 tsp
Green cardamom 4
Bay leaf 1
Turmeric ½ tsp
Coriander powder 2 tsp
Salt ½ tsp
Ginger garlic paste 2 tsp
Green chilies 6
Fresh coriander ½ bunch
Oil ½ cup
Method
In a Handi, heat ½ cup oil, add 10 whole red chilies, 4 green cardamoms, 2 tsp cumin seeds, and 1
bay leaf. Fry well till the contents of the handi turn brown in color. Add 2 chopped onions and cook
for 2 minutes. Add ½ kg beef and fry, now add 2 glasses of water, 2 tsp ginger garlic paste, 2 tsp
coriander powder and ½ tsp turmeric, cook for 30 minutes on low flame. Now add ½ chopped
tomatoes. Fry well till tomatoes are tender and oil come on top, add 6 green chilies and fresh
coriander. Turn the flame off.

Ice lime Soufflé

Ingredients
Egg yolks 3
Icing Sugar 6 tbsp
Lemon juice 2 tbsp
Egg whites 2
Lemon skins 1 tsp
Dairy cream 200 gm
Lemon essence ½ tsp
Method
In a bowl beat together 3 egg yolks, 2 tbsp lemon juice, and 3 tbsp icing sugar. Boil water in a pan,
Immerse the bowl into the pan and cook until the mixture thickens. Turn off the flame and leave it
to cool. Chill the dairy cream and beat with 3 tbsp icing sugar and ½ tsp lemon essence. Put it in
the fridge. In a separate bowl beat the two egg whites till they turn fluffy. Now fold all the three
mixtures. Garnish with lemon skins and serve chilled.

Bread Pakora
Ingredients
Bread crumbled 2 slices
Yogurt whipped 5 tbsp
Chili powder ½ tsp
Salt ½ tsp
6
Baking powder ¼ tsp
Green chilies chopped 4
Coriander leaves chopped 4 tbsp
White cumin seeds ½ tsp
Gram flour ½ cup
Method
Remove the sides of 2 bread slices, crumble into small pieces, soak in 5 tbsp yogurt and little
water, add to it ½ tsp chili powder, ½ tsp salt, ¼ tsp baking powder, ½ tsp cumin seeds, 4 tbsp
chopped coriander and 4 chopped green chilies and ½ cup gram flour. Mix all well, deep fry and
serve hot.

Chicken Satay with Peanut Rice

Ingredients
250 grams boneless chicken
Salt to taste
...Black pepper to taste
1 tsp ginger garlic paste
1 tsp soy sauce
2 tbsp peanut butter
Bamboo sticks as required
1 tbsp oil

Ingredients for peanut rice

½ kg basmati rice
1 tbsp rice
2 tbsp oil
20 grams peanut
2 tbsp peanut butter
1 onion

Method for Chicken Satay

Cut 250 grams chicken in julienne shape. Add salt n black pepper to taste, 1 tsp ginger garlic
paste, and 1 tsp soy sauce. Mix well and marinate for 10 to 12 minutes. Add 2 tbsp peanut butter
to a saucepan and let it melt. Insert chicken pieces into bamboo sticks. Grill on a frying pan or grill
pan and fry until your marinated chicken is well cooked from both sides. Dip chicken in melted
peanut butter and serve.

Method for Peanut Rice

Soak ½ kg basmati rice in water for half an hour. Fill a medium sized cooking pot half with water.
Add salt to taste and 1 tbsp oil to water and let it boil. Cook until water is 1/3 cooked. In a wok,
heat 1 tbsp oil. Then add a tbsp peanut butter and let it melt. Once butter is melted, add boiled
rice, 2 tbsp sliced peanuts, a chopped and fried onion and salt n black pepper to taste. Mix well
and serve with Chicken Satay.

Meethi Tikya’n
Ingredients
Flour 2 cups
Desiccated coconut 4 tbsp
Sesame seeds 2 tbsp
7
Semolina ½ cup
Cardamom powder 1 tsp
Milk ¾th cup
Sugar 1 cup
Ghee 4 tbsp heaped
Method
Cook together ¾ cup milk and 1 cup sugar for 5 minutes, add in it 4 tbsp ghee and remove from
fire, cool to room temperature. In a bowl mix together flour, semolina, desiccated coconut,
cardamom powder and sesame seeds. Mix well and knead with cooked milk and sugar mixture.
keep covered for 30 minutes, then roll dough ¼ inch thick, cut with cookie cutter and deep fry on
low flame till light golden.

Chocolate Mousse Cake

Ingredients
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar
and whisk well each time sugar has been added.
Mix with finely ground hazelnuts and cocoa powder.
Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
Cool the cake.
Melt finely chopped dark chocolate over hot water.
Beat the egg yolks with 2 oz sugar until white.
Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg
C.
Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time
until the filling becomes soft, then the remaining part of the cream.
Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more
sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended
type.

Chicken Karai
1/2 cup water
1 Tbsp Shan Ginger/garlic paste
1 kg chicken cut into 16 pieces (1-3/4 kg live weight)
4 large/6 small tomatoes sliced thinly
8
 1-1/2 tsp salt
2 tsp red chilli powder
1 Tbsp roasted cumin powder
6 green chillies - whole
2 Tbsp Ginger cut into thin strips
1/2 bunch green corriander chopped
1/2 cup oil

Place water in pan, add Ginger/garlic paste and stir. Add chicken, tomato slices, and salt. Stir,
cover and cook until tomatoes are soft. Once tomatoes are ready add chilli powder, stir and cover
again. Cook for another 5 mins add oil, cumin, Ginger strips, green chillies and corriander. Cook on
low for 10 minutes then place in serving dish. Garnish with more green corriander and serve with
hot naan.

 Spring rolls
Ingredients
Chicken boneless breast 2
Cabbage 2 cups sliced
Onion 1 sliced
Carrots 1 cup thinly sliced
Capsicum 1 sliced
Green onion leaves ½ cup
Beans sprouts ½ cup
Salt 1 tsp
White pepper ½ tsp
Soya sauce 2 tbsp
Ketchup 2 tbsp
Vinegar 1 tbsp
Samosa patti 2 dozen
Oil 2 tbsp
Oil (for frying) as required
Method
Heat 2 tbsp oil in a wok, add 1 sliced onion and 2 chicken breast. Cook for 5 minutes, add 2 cup
cabbage, 1 sliced carrots, 1 capsicum, ½ cup spring onion leaves chopped and ½ cup beans
sprouts with 1 tsp salt, ½ tsp white pepper, 2 tbsp soya sauce, 2 tbsp ketchup and 1 tbsp vinegar,
cook for 5 minutes on high flame, remove in a strainer so all the liquid comes out, when filling cold,
fill in samosa patti, seal edges tightly with flour paste, deep fry to a light golden color.

English Fried Chops

Ingredients
Mutton chops ½ kg flattened
Ginger garlic paste 1 ½ tsp
Salt 1 tsp
Meat tenderizer 1 tsp heaped
Wooster sauce 2 tbsp
Black pepper ½ tsp
Mustard paste ½ tsp
Black pepper crushed ½ tsp
Lemon juice 2 tbsp
9
Egg 1
Bread crumbs ½ cup soaked in ¼ cup milk
Bread crumbs 1 cup
Method
Marinate ½ kg mutton chops with 1 ½ tsp ginger garlic paste, 1 tsp salt, 1 tsp meat tenderizer, 2
tbsp Wooster sauce, ½ tsp black pepper powder, ½ tsp black pepper crush, ½ tsp mustard paste,
2 tbsp lemon juice for 2 hours, then add in 1 egg and soaked bread crumbs then spread the
marinated chops on fresh bread crumbs, shape well an deep fry in frying pan on very low flame for
20 minutes, serve with fries and ketchup.

Anday ki Roti
Ingredients
Mince 250 gm
Chili powder 1 tsp
Ginger garlic paste 1 tsp
Onion chopped 1
Green chilies chopped 4
Eggs 3
All spice 1 tsp
Salt ½ tsp
Chat Masala 1 tsp
Tomato finely chopped cubes 2
Spring onion finely chopped ½ cup
Coriander leaves chopped 2 tbsp
Ingredients for Roti
Flour 8 ounce
Wheat flour 2 ounce
Salt ½ tsp
Method
Boil 250 gm mince with 1 chopped onion, 1 tsp chili powder, ½ tsp salt, 1 tsp ginger garlic paste
and 1 cup of water till tender and dry, keep it aside.
Mix together 8 ounces flour, 2 ounces wheat flour, ½ tsp salt and knead to Dough with water as
required. Keep it aside. Make small balls of the dough 6 inches round, put square samosa strip on
the rolled roti and spread prepared mince about 2 tbsp. also add in chopped tomato, spring onion,
coriander chopped, sprinkle all spice and chat Masala, then top with half beaten egg, put the
second roti on top of it cut with a pastry wheel into a square, shallow fry on flat pan on very low
flame till light golden and crisp, serve hot.

Chocolate Nut Roll

Ingredients
Chocolate 250 gm
Walnut 100 gm
Pistachio 100 gm
Almond 100 gm
Raisin 100 gm
Cream ½ cup
Vanilla essence ½ tsp
Cornflex ½ cup
Method
10
In a pan, heat 250 gm of chocolate with ½ cup cream and ½ tsp vanilla essence. Cool and add ½
cup cornflex, 100 gm almond, 100 gm pistachio, 100 gm walnut and 100 gm raisin. Pour this
mixture in a polythene bag, roll and chill till firm. Then cut into slices.

Brownie Pizza
Ingredients
Flour 1 cup
Castor Sugar 1 cup
Eggs 2
Butter 100 gm
Cocoa Powder 2 tbsp
Baking powder 1 tsp
Vanilla Essence ½ tsp
Ingredients for topping
Cream (whipped) 200 gm
Banana 2
Pineapple 1 cup
Walnut 1cup
Chocolate Sauce 2 tbsp
Method:-
In a saucepan add 100g of butter and 2tbsps cocoa powder. Stir and cook until a uniform
consistency is formed.
Now add 1 cup sugar and stir until it dissolves. In a separate bowl beat two eggs along with 1/2tsp
vanilla essence. Pour the melted butter and cocoa mixture into the eggs and mix well. Add 1tsp
baking powder and 1 cup white flour. Mix well until a smooth consistency is reached .Pour the
mixture into a baking tray and bake at 200C for 20 minutes.
Method for topping:-
Slice the brownies into cone shaped wedges. Pour 200g grams whipped cream , 1cup pineapples,
1 cup chopped walnuts, 2 bananas and 2tbsp chocolate sauce. Refrigerate and serve cold

Peri Peri chicken

Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)

1 Tbsp crushed chilli*

1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.

11
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and
NO crushed red chilli.

Flame Grilled Chicken

Marinade
2 tikka pieces (1/2 kg) 1 leg, 1 breast piece - skin on* pricked with fork allover
2 Tbsp soy sauce
2 Tbsp wostershire sauce
3/4 tsp black pepper powder
1 tsp heaped salt
1 Tbsp garlic paste
2 Tbsp lemon juice
3 Tbsp peri peri sauce
1 tsp meat tenderiser powder (don't use green papaya it will change taste)

Place all ingredients in bowl and mix well. Cover and marinade in fridge for 2-3 hours.

Preheat oven to 190 degrees

Place marinated chicken on a rack in a roasting pan. Put a spoon of marinade ontop of chicken
cook for 10 mins then turn chicken piece over, add more marinade and cook for another 20 mins.
Heat a piece of coal on stove
Take chicken from pan. Place in frypan, put a spoon of peri peri sauce (not marinade) ontop of
chicken In a piece of foil add coal ipece and a teaspoon of oil. Cover with lid or foil and cook on
medium low heat for 3 mins, turn over chicken cook for another minute and serve.
Serve with salad, fries and fresh rolls.1 tsp ginger garlic paste1 tsp soy sauce2 tbsp peanut butter
Bamboo sticks as required1 tbsp oilIngredients for peanut rice½ kg basmati rice1 tbsp rice2 tbsp
oil20 grams peanut2 tbsp peanut butter1 onionMethod for Chicken SatayCut 250 grams chicken in
julienne shape. Add salt n black pepper to taste, 1 tsp ginger garlic paste, and 1 tsp soy sauce. Mix
well and marinate for 10 to 12 minutes. Add 2 tbsp peanut butter to a saucepan and let it melt.
Insert chicken pieces into bamboo sticks. Grill on a frying pan or grill pan and fry until your
marinated chicken is well cooked from both sides. Dip chicken in melted peanut butter and serve.
Method for Peanut RiceSoak ½ kg basmati rice in water for half an hour. Fill a medium sized
cooking pot half with water. Add salt to taste and 1 tbsp oil to water and let it boil. Cook until water
is 1/3 cooked. In a wok, heat 1 tbsp oil. Then add a tbsp peanut butter and let it melt. Once butter
is melted, add boiled rice, 2 tbsp sliced peanuts, a chopped and fried onion and salt n black pepper
to taste. Mix well and serve with Chicken Satay.

Pina colada cup cakes

Ingredients
Butter 3 ounces
Caster sugar 4 ½ ounce
Eggs 2
Coconut cream ½ cup
Coconut essence ½ tsp
Pineapple chopped 3tbsp
Self raising Flour 4 1/2ounce
Ingredients for topping
Icing sugar 5 ounce
Coconut essence ½ tsp
12
Coconut cream 2 tbsp
Pineapple cubes for decoration
Glazed cherries for decoration
Method for cup cake
Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy, add in ½ tsp coconut
essence, ½ cup coconut cream and 2eggs, beat for 1 minute, add in flour and beat on low speed
until mixture smooth, fold in 4 tbsp chopped pineapples, divide the mixture between paper cases
and bake on 190 degrees for 20 minutes, remove and cool on wire rack.
Method for topping
Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick
glassy icing, spread icing over the top of each cake, thread a piece of pineapple and cherry onto
each cocktail umbrella and press 1 onto each cup cake.

Sandwich Pizza
 
For making dove
Maida ( Plain Flour ) ½ kg  
khamira 1 packet
Sugar 1tbsp
Salt to taste
Baking powder 2tsp
For topping
Onion (sliced) 2
Chicken (boneless boiled) 1 cup
Tomatoes (without seeds and cut it
1
into slice)
Capsicum (without seeds and cut it
1
into slice)
Mushrooms (cut it into slice) ½ cup
Black zaitoon ½ cup
Mozzarella cheese 400 grams
Pizza sauce 1 cup
Eggs 2
Butter ½ cup
Method
For making dove:
Take a bowl and add normally hot water, and add khamira to it, along with
add sugar in it and mix it nicely, and leave it for a while, Take a bowl and
add maida in it, when the khamira gets enlarged than mix it with maida,
than add salt and baking powder and mix it properly, than rap the bowl
with plastic and leave it for 3-4 hours, than take out the dove and fold it
with hands so it gets even, than make 2 equal size from it, and take a tra
and put butter on it, and put one dove on it.
For topping
Put pizza sauce on the dove which is on the tray, than add capsicum,
tomatoes and capsicum on it, then add chicken all over the pizza in small
cubes, after which add cheese to it, and then add black zaitoon on it, than
on the corners glycerin the dove with mixed egg, than add the other dove
above the dove on the tray, then press the dove so the ingredients is set in
13
side, and than brush it with egg, bake the pizza in the oven which should
be pre heated for 15min before putting the pizza, pizza sandwich is ready

Gulzar Fried Chicken (G.F.C)

Ingredients
Chicken (With skin, cut down in 8
1
pcs)
Eggs 4
Oil for frying
Salt to taste
For marinating
Papita paste 1tbsp
Sirka 6tbsp
Red chilly powder 1tsp
Chinese salt ½ tsp
Salt to taste
For dry mixture
Maida ( Plain Flour ) ½ cup
Chawal Ka Aata ( Rice Flour ) ½ cup
Makay ka ata 1 cup
Chicken powder 2tbsp
White chilly powder 1tbsp
Kali Mirch ( Black Peppercorn )
1tsp
chopped
Chinese salt 1tsp
Method
For marinating Take a bowl, and add all the ingredients of
marinating add chicken to the mixture and leave it for 10-15 min.
For dry mixture Take a plastic bowl, and add the entire ingredient
for dry mixture, and mix it properly. Take a bowl and mix the eggs in
it, than take marinated chicken, firstly put the chicken in the dry
mixture, and dip it in egg bowl and again put it in dry mixture (be
careful while u put the chicken in the better. Be sure that the better is
nicely covers the chicken.). and deep fry it. Gulzar fried chicken is
ready.

CHEESE CAKE

Cooking Time : 30 minutes

INGREDIENTS

Crust
Cashewnut powder 1/2 cup
Sugar 1/3 cup
Butter 1/4 cup
Cake
Cream cheese 1 1/2 cups
Castor sugar (caster sugar) 1 cup

14
Eggs 3
Lemon juice 1 tablespoon
Vanilla essence 1/2 teaspoon
Glazed cherries 1/4 cup

METHOD
Preheat the oven to 180C. For the crust mix together all the ingredients with hands and spread in
an eight inch baking dish, covering bottom and one inch up the sides. Set aside. Cream together
sugar and cheese till smooth taking care that no lumps remain. Separate yolks and whites of eggs
carefully. Lightly beat the egg yolks and mix it well into the cheese and sugar mixture. Stir in the
lemon juice and vanilla essence into the mixture. Using a whisk or hand blender beat egg whites till
it forms soft peaks. Fold in the beaten egg whites into the mixture. Pour the mixture over the crust
lined in the baking dish. Bake in the preheated oven for thirty minutes or till the center is firm and
stiff. Cool and refrigerate. Cake is moist enough and does not require any toppings. Serve chilled
with fresh fruits or glazed cherries.

PEANUT TIKKI

Cooking Time : 8- 10 minutes

Servings : 4

INGREDIENTS
Roasted peanuts, coarsely ground 1/2 cup
Potatoes, boiled, peeled and mashed 2 medium
Corn kernels, cooked 1/2 cup
Red capsicum, finely chopped 1/2 medium
Salt to taste
Red chilli powder 1 teaspoon
Bread crumbs 1/4 cup
Fresh pomegranate pearls, optional 1/4 cup
Oil 6 tablespoon
Sweet tamarind chutney as required

METHOD
Mix together the potatoes, corn, red capsicum, salt, red chilli powder and breadcrumbs in a bowl.
Divide into eight equal portions and roll into round balls. Stuff each ball with fresh pomegranate
pearls. Heat the oil in a non stick pan. Place the coarsely ground peanuts in a plate. Roll the
stuffed balls in the peanuts and shape them into tikkis. Place the tikkis in the pan and fry till golden
on both sides. Drain onto an absorbent paper. Serve hot with tamarind chutney.

HONEY AND LEMON CHICKEN ON RICE

INGREDIENTS

Honey 4 tablespoons
Lemon juice 2 tablespoons
Chicken breasts ,deboned4, 100 grams each

15
Brown rice, cooked 2 cups
Olive oil 4 tablespoons
Baby onions 8-10
Carrots, thickly sliced 2 medium
Garlic, crushed 5-6 cloves
Ginger, finely chopped 1 inch peice
Lemon rind , chopped 1 teaspoon
Salt to taste
Mustard paste 2 tablespoons
Orange juice 6 tablespoons
Black pepper powder 1/2 teaspoon
Red chilli flakes 1 teaspoon
Spinach leaves (palak) 12
Yellow capsicum, diced 1/2 medium
Red capsicum, diced 1/2 medium
Green capsicum, diced 1/2 medium
Butter 2 tablespoons
Fresh parsley a few sprigs

METHOD
Preheat oven to 200C/400F/Gas Mark 6. Heat half the olive oil in a pan. Add the baby onions
and carrots and toss. Add the crushed garlic and sauté for two to three minutes. In a bowl mix
together the ginger, lemon rind, salt, mustard paste, orange juice, pepper powder, half the red chilli
flakes, half the honey and the lemon juice. Marinade the chicken in the mixture for about fifteen
minutes. Spread the onion-carrot mixture in a baking tray. Place the marinated chicken with the
marinade over the mixture. Place spinach leaves under each chicken breast. Pour the remaining
honey on top and bake for fifteen minutes. Heat remaining olive oil in the pan. Add all the
capsicums and sauté for a few minutes. Add the cooked brown rice and butter and toss to mix.
Add salt and toss once again. Remove the chicken from the oven and place on a plate. Glaze the
pieces with the juices in the baking tray. Transfer the vegetables from the baking tray onto a
serving plate and place the chicken breasts over them. Serve the rice in a separate bowl. Sprinkle
the remaining chilli flakes on both the chicken and rice. Garnish with parsley and serve hot.

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