Eid ul Adha Recipes

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Crunchy Salad bar

Ingredients

Cucumber (cut into slices)2

Onion rings (cut into slices)2

Beetroot (Boiled cut in cubes)2

Sweet corn1 cup

Carrot juliennes2

Boiled Cholay1 cup

Macaroni Shells (boiled)1 cup

Apple (cut into slices)1

Kidney beans1 cup

Tomato (cut into cubes)2

Capsicum (cut into rings)2

Croutons1 cup

Saltish biscuit15

Salad leaves (Chopped)4 cups

Grated carrot½ cup

Thousand Salad Dressing

Ingredients

Mayonnaise1cup

Spring onion leaves1tsp (finely chopped)

Capsicum1 tbsp

Freshly Ground Black pepper1/8 tsp

Egg White (hard boiled)1 (chopped)

Lemon juice1 tsp

Parsley (finely chopped)1 tbsp

Fresh Cream (whipped)1 tbsp

Stuffed Green Olives1 tbsp

Chili Sauce2 tbsp

Ketchup1 tbsp

Paprika½ tsp

Method

Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.

Potato Salad

Ingredients

Potato (boiled) 2—3 (cut into cubes)

White pepper ½ tsp

Spring onion leaves2 tbsp (finely chopped)

Mayonnaise3—4 tbsp

Sugar1 tsp

Salt½ tsp

Vinegar1 tsp

Method

Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.

Coleslaw

Ingredients

Cabbage2 cups (thinly Sliced)

Carrot (grinded)½ cups

Castor sugar1 tsp

Salt½ tsp

Mayonnaise4 tbsp

White pepper½ tsp

Fresh cream1—2 tbsp

Method

Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.

French dressing

Ingredients

White vinegar2 tbsp

Mustard paste1tsp

Fresh ground garlic½ tsp

Black pepper1/8tsp

Salt1/4tsp

Castor Sugar1tsp

Lemon juice1tbsp

Oil6 ounce

Method

Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.

Russian Salad

Ingredients

Carrot (boiled & cut into cubes)½ cup

Potatoes (Boiled & cut into cubes)½ cup

Egg (boiled and cut into slices)1

Salt½ tsp

Peas (Boiled)½ cup

Cucumber (cut in cubes)1

Mayonnaise (heaped)4 tbsp

White pepper½ tsp

Castor sugar½ tsp

Apple (cut into cubes)1

Fresh cream2 tbsp

Method

Mix all ingredients well and decorate with egg slices.

Shawarma Sandwich

Super healthy sandwiches which are useful for breakfast and can be also served in kids lunch boxes.I just love these sandwiches with its flavour of  shawarma sauce.

Ingredients for chicken:

1/2 kg chicken boneless (cut into strips)

1 tbsp ginger paste

1 tsp garlic paste

1/2 tsp white pepper

1 tso black pepper

1 tsp salt

1 tbsp soya sauce

1 tbsp worcestershire sauce

3 tbsp chilli sauce

2 tbsp lemon juice

1/2 cup yogurt

Ingredients for sauce:

3 tbsp yogurt

1 tsp garlic paste

1 tsp salt

1 tbsp lemon juice

Ingredients for pickle stuff:

1 cucumber (cut into slices)

1 onion (cut into slices)

1/2 cup white vinegar

1/4 cup water

some salad leaves

some helopheno pepper (chopped)

4 hot dog buns

some ketchup

Method for pickle stuff:

In a sauce pan boil 1/4 cup water add vinegar and cook until starting to boil,add cucumber and onion,soak for 2 hrs.

Method for sauce:

Place all ingredients in a bowl mix well.

Method for chicken:

In a bowl place chicken and all ingredients mix well,marinate for 30 minutes.

In a pan heat 2 tbsp oil,add marinated chicken and stir fry for 4-5 minutes,cover the pan with lid and cook until chicken is done.

Toast buns with some butter or oil.

In 1 side apply sauce and in second side apply ketchup,place in 1 side soaked vegetables,chicken filling,lastly add salad leaves and helapheno pepper,cover with second part of bun.

*this recipe make 4 sandwiches with the ingredients :)

Tuxedo Cake

Rich and moist cake for chocolate lovers.I adopted the original recipe from annie eats but used the fresh strawberies to decorate theh cake.It is more delicious than its look :) enjoy the great recipe

For the cake:

1 cup (2 sticks) unsalted butter

2 cups water

1 cup canola oil

4 cups sugar

1 cup unsweetened cocoa powder

4 cups all-purpose flour

4 large eggs

1 cup buttermilk

1 tbsp. baking soda

½ tsp. salt

1 tbsp. vanilla extract

For the frosting:

4 cups chilled heavy whipping cream

1¼ cups confectioners’ sugar, sifted

For the chocolate topping:

4 oz. bittersweet chocolate, finely chopped

½ cup heavy whipping cream

¼ cup light corn syrup

2 tsp. vanilla extract

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and decorate by using chocolate covered strawberries or whipped cream.Fresh strawberries are also useful as i used them in the recipe :)

Chocolate fudge Ice-cream

Ingredients:

1 tin evaporated milk (Chilled)

½ tin condensed milk (chilled)

1 ½ cup fresh whipped cream

Chocolate sauce ½ cups

½ cup chocolate chips

Ingredients for fudge sauce:

4 ounce chocolate

Cream 3 tbsp

Butter 1 tsp

Icing sugar 2 ounce

2 tbsp light corn syrup

Method of fudge sauce:

Cook all together for 5 mins.

Cool and use.

Method for ice-cream:

Beat chilled evaporated milk till double.

Add in condensed milk, whipped cream, chocolate sauce and tidbits.

Put to set till nearly done.

Fold in prepared fudge sauce and set until done.

Diet Plan for Weight loss

DIET PLAN

BREAKFAST daily same …
1 cup of tea or 1 cup of fresh orange juice, 1 toast with little butter or jam

SATURDAY
Lunch: Grilled chicken or any meat , Tomato salad with lemon
Dinner: 1 toast, grilled chicken or fish, salad as much u like, 1 apple

SUNDAY
Lunch: fruit salad as much as u like
Dinner: 1 cup mince boil or in little olive oil along salad as much as u like
MONDAY
Lunch: 1 cup yogurt, with any one fruit as much as u like (except banana)
Dinner: Grilled chicken or fish, salad as much as u like
TUESDAY
Lunch: 2 eggs in any form you can use 1 tsp oil, 1 toast, salad as much as u like
Dinner: 2 chicken pieces small grilled baked or boiled, 1 cup boiled rice, salad as much as u like
WEDNESDAY
Lunch: 1 chicken sandwich of brown bread
Dinner: grilled chicken, 1 toast, 1 cup yogurt
THURSDAY
Lunch: Fruit salad as much as u like
Dinner: 2 chicken tikka small pieces, salad as much as u like, 1 apple
FRIDAY
Lunch: 1 cup mince made in 1tsp olive oil, 1 cup boiled rice
Dinner: 1 cup chicken soup, 1 apple

Follow the same plan next week also.

Breakfast is same daily.
You can eat apple if you are hungry during the diet plan.
You can use lemon as much as you want during this diet..
Daily 10 glass water is a must.
Daily before breakfast have honey 1tbsp with one cup warm water.

Death By Chocolate Cake

This is best ever best chocolate cake i made.Very rich and delicious a scrumptious treat for chocolate lovers.Try out this recipe and it will be a hit for you baking experience.Everyone just loved this cake specially my friends,i love this recipe too . 

RECIPE

Ingredients for Cake

Chocolate 8 ounces

Eggs 4

Salt pinch

Flour 1 cup

Sour cream 1/3 cup

Butter 2/3 cup

Sugar ½ cup

Brown sugar ½ cup

Vanilla essence 1 tsp

Cocoa powder 3 tbsp

Baking powder 1 ½ tsp

Ingredients for Ganache

Chocolate 16 ounces

Cream 1 cup

Strawberry jam for brushing the cake

Method

Pre heat oven to 180 degree C. Grease 9 inch spring foam pan, melt 8 ounce chocolate and 2/3 cup butter in a double boiler, keep in fridge until cool, beat 4 eggs with ½ cup white and ½ cup brown sugar until fluffy, add melted chocolate and butter mixture, sieve together 1 cup flour, 3 tbsp cocoa powder and 1 ½ tsp baking powder, add this mixture to the chocolate and egg mixture with 1/3 cup sour cream, pinch of salt and 1 tsp vanilla essence, mix well on low speed for few minutes, pour batter into pan and bake for 45 minutes, remove and cool cake completely.

To Prepare Ganache

Put 16 ounces chocolate and 1 cup cream in a pan, cook until chocolate melts, remove and cool.

To Assemble the Cake

Cut the cake into half horizontally, put strawberry jam over the bottom layer, add a layer of ganache, now place the other layer of cake on top of ganache, glazed the cake by coating the cake with ganache using metal spatula by moving spatula middle to edge and the sides, coat evenly and slowly, put the cake into the fridge for 1 hour to harden the frosting. Decorate top of cake with chocolate curls.

Almond Paraline Cake

I made this cake for my younger brother's birthday.It was so amazing specially the caramelized almonds gives a unique taste,adopted this recipe from ma most fav chef Alan.sharing it with you all :)

For Butter Cream Frosting

250 gm Sugar

60 ml Water

4 nos Egg White

500 gm Unsalted Butter (room temperature and chopped)

For Almond Cake

100 gm Almond Flakes

100 gm Sugar

150 gm Hazelnut Spread (

300 ml Sugar Syrup (Mix 200ml Water with 100gm Sugar)

3 pcs Vanilla Sponge

Method

Making The Frosting

 Place sugar in a heavy pot and pour water covering it evenly.

 Bring it to a boil (do not stir) until soft ball stage. 

 Remove from heat and immediately start to whisk egg whites together till fluffy.

 By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.

Continue to whisk even after pouring in the sugar syrup to cool down meringue.

 Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and become

Assembling The Cake

Saute almond flakes and sugar together in a pot over medium heat tossing it continuously for sugar to caramelize and coat almonds evenly.

 When almonds are cooled,pound it a little to loosen the almond pieces.

 Mix the hazelnut spread with 500gm of butter cream.

Place the first piece of vanilla sponge on a cake board, spread with sugar syrup and coat it with the butter cream. Place the second piece on top and coat it evenly doing the same for the third piece of vanilla sponge as well.

 Coat the whole cake with generous amount of butter cream and sprinkle caramelised almond on top and on the sides. Decorate with Whipped cream and cherries and serve.

Peri peri mushrooms steak

Ingredients
Chicken bone less beast 4 pieces
Salt ½ tsp
Garlic paste ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Lemon juice 1 tbsp
Soya sauce 1 tbsp
Worcester sauce 1 tbsp
Peri peri sauce 2 tbsp
Oil 2 tbsp
Capsicum 1 cut into slice
Onion ½ cup sliced
Ingredients for mushrooms sauce
Oil 1 tbsp
Butter 1 tbsp
Corn flour 1 tbsp
Salt ½ tsp
Black pepper (crushed) ½ tsp
Water ½ cup
Milk ½ cup
Mushroom sliced 2---3 tbsp
Method for sauce
Heat oil and butter; add corn flour with salt and black pepper. Also add water and milk, stir, cook till sauce thickens, and add in mushrooms.
Method for steaks
Marinate chicken breast with all above, for 30 minutes. Then pan fry in 2 tbsp oil for 5 minutes. Then add in capsicum and onion, cook for 5 minutes. Remove in a platter. Pour hot mushroom sauce on top. Serve with rice.

Peri peri sauce.

Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.

Nandoos coffee cake

Ingredients
Flour 8 ounces or 2 cups
Baking powder 1 ½ tsp heaped
Salt pinch
Butter 8 ounces
Brown sugar 4 ounce
Fine sugar 4 ounce
Vanilla essence ½ tsp
Eggs 4
Coffee 1 tsp heaped
Cooking chocolate 100 gm melted
Ingredients for coffee frosting
Icing sugar 2 cups sieved
Butter softened ½ cup or 4 ounce
Coffee 1 tbsp
Cream cheese 4 ounces
Ingredients to soak cake
Milk ½ cup
Coffee 1 tbsp
Method for cake
Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.
Method for icing
Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.
Method for frosting
In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable.

Grilled Chicken with Peri Peri Sauce

Ingredients
Chicken (cut in to 4 pieces) 1 kg
Soya sauce 2 tbsp
Black pepper ¾ tsp
Garlic paste 2tsp
Worcester sauce 2 tbsp
Lemon juice 4 tbsp
Salt 1 tsp
Paprika 1 .½ tbsp
Peri Peri sauce 3 tbsp
Meat tenderizer 1 tsp
Oil 4 tbsp
Method
Marinate chicken with all the ingredients for 2 hours. Grill chicken pieces in a pre heated oven 180 degree for 30 minutes,. Remove in a frying pan with its marinade and fry for 8 minutes, adding 2 tbsp peri sauce. Serve with fries.

Peri peri sauce.
Ingredients
red chili large whole ( kashmiri) 6
red chili small whole ¼ cup
Crushed red chili 2 tbsp
Garlic 1 tsp
Mustard seeds, 1 tbsp heaped
Crush coriander 1 tbsp
White vinegar ½ cup
Onion 1 small
Lemon juice 2 tbsp
Citric acid ½ tsp
Oil ½ cup
Method
Soak the large red chilies and small red chilies over night in 1 cup water. Place all the ingredients in a blender and blend well for 5 minutes. Store in air tight container.

Cheesy chili poppers

Ingredients:
Green chilies 15

For Batter:
Ingredients:
Flour 4 tbsp
Corn flour 3 tbsp
Rice flour 2 tbsp
Salt ¼ tsp
Chilled milk ½ cup
Egg 1
Ingredients for filling:
Cream cheese ½ cup
Vinegar 2 tbsp
Mayonnaise 2 tbsp
Crushed red pepper ½ tsp
Bread crumbs as required
Method:
Give slits on green chilies and remove the seeds.
To make the batter mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies. Dip in batter and roll twice in bread crumbs.
Chill for ½ an hour. Then deep fry till they turn light golden in colour..

Mexican Salad

Ingredients:

Onion 1 sliced
Tomato 1 seed removed & cut in to slices
Capsicum 1 cut in to slices
Cucumber 1 cut in to slices
White pepper ¼ tsp
Sweet corm ½ cup
Lemon juice 1 tbsp
Salt ½ tsp
Mayonnaise 4 tbsp

Method:

Mix all together & serve over a bed of ice berg.

Mexican Enchiladas

Ingredients
Mince meat 200 grams
Salt 1 tsp
Red pepper (crushed) 1 tsp
Garlic paste 1 tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Ketchup 4 tbsp
Hot sauce 2 tbsp
Capsicum (chopped) 1
Onion (chopped) 1
Tomato (chopped) 1
Green chilies (chopped ) 4
Cheddar cheese 4tbsp
Sour cream 2tbsp
Oil 3 tbsp

Ingredients for sauce
Oil 2 tbsp
Onion (chopped) 1
Garlic paste 1 tsp
Tomato paste 4 tbsp
Ketchup ¼ cup
Red pepper (crushed) 1 tsp
Salt ½ tsp
Coriander (crushed) 1 tsp
Cumin (crushed) ½ tsp
Oregano leaves 1 tsp
Thyme leaves ½ tsp

Ingredients for tortillas
Flour 2 cups
Oil 2 tbsp
Salt ½ tsp
Baking powder ½ tsp
Warm water as required

Preparation of mince meat
Ina pan heat oil. Add chopped onions and green chilies. Do not brown the onions. Add garlic paste with the mince and fry
Now add salt and crushed pepper, cumin and all spices powder
Then add tomato, capsicum ,ketchup hot sauce and remove when the mince becomes tender

Preparation of sauce
Heat oil in a pan. add onion and garlic paste with all the seasonings. Then add the tomato paste, ketchup and hot sauce
Cook for 10 minutes until the mixture thickens.



Method for tortillas

In a bowl add the flour, salt, baking powder, oil and warm water .Knead till a smooth dough is formed. Cover and leave aside for thirty minutes
Make into ten balls and roll each ball into a quarter plate size tortillas
And cook on a tawa for 2 minutes on each side

To assemble
Spread tortillas. Spoon the mince filling onto them and roll.
In an oven proof dish spread half quantity of prepared sauce, place tortillas on top of them.Then top the tortillas with the remaining sauce. Sprinkle 4 tbsp grated cheddar cheese and drizzle 2 tbsp sour cream. Cover with foil and bake for 15 minutes on 180 degrees

Mexican Chicken with Fried Rice

Ingredients:
Chicken 1 of 1 ½ kg cut into karahi pieces
Onion 1 cut into rings
Capsicum 1 cut into rings
Garlic paste 2 tsp
Paprika 1 tsp
Salt 1 tsp
Oil ¼ cup
Oregano leaves ½ tsp
Ketchup 3 tbsp
White sauce 1 cup
Water 1 cup

Method:
1. Heat oil, fry garlic, for 2 minutes, add chicken pieces, fry for 5 minutes.
2. Than add salt & paprika & water, cook the chicken for 15 minutes.
3. Then add oregano, white sauce, ketchup, mix well.
4. Lastly add in onion & Capsicum rings leave it on dum. Serve with fried rice.


FRIED RICE

Ingredients:
Rice boiled 2 cups
Carrot 3 tbsp (Chopped in cubes)
Spring Onion 3 tbsp (chopped)
Garlic 1 tsp (chopped)
White pepper ¼ tsp
Soya sauce 1tbsp
Salt ½ tsp
Oil ¼ cup


Method:
Heat oil, fry garlic, add in rice with seasoning mix well, fold in vegetable, mix well.

WHITE SAUCE

Ingredients:

Mustard ½ tsp
Pepper ½ tsp
Salt ½ tsp
Butter 2 tbsp
Flour 3 tbsp
Milk ¾ cup
Water ½ cup

Method:
1. Heat butter, fry flour, Remove from flame.
2. Add seasoning & milk & water mix well, and cook till the sauce thickens.

To serve:
Serve on a platter and garnish with salad leaves, tomato wedges & rice mould.

Mexican Jambalaya Rice

Ingredients
Chicken breast 1 sliced
Prawns chopped 12 medium
Oil ¼ cup
Chopped onion 2 tbsp
Chopped capsicum 2 tbsp
Chopped garlic 1 tbsp
Tomatoes chopped ½ cup
Bay leaf 1
Wooster sauce 1 tsp
Hot sauce 1 tbsp
Rice 200 gm
Paprika ½ tsp
Salt 1 tsp
Garlic paste 1 tsp
Black pepper 1 tsp
Oregano leaves ½ tsp
Method
Heat ¼ cup oil in a pan, add 1 sliced chicken breast and 12 medium prawns with 2 tbsp chopped onion, 1 tbsp chopped garlic, 2 tbsp chopped capsicum, ½ cup chopped tomatoes, 1 tsp Wooster sauce, 1 tbsp hot sauce, ½ tsp paprika and ½ tsp oregano, add 200 gm soaked rice then add 2 cups water, cover and cook for 15 minutes till rice done, simmer for 10 minutes serve hot.

Mexican Chimichangas

Ingredients
Tortillas 4
Chili beef 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying

Method for Chimichangas
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.

Mexican Chicken Corn Chowder

Ingredients
Tomato 1 cubed
Cream style corn 1 can
Milk 1 cup
Chicken stock 4 cups
Chicken boneless thinly sliced ½ cup
Tabasco sauce 1 tsp
Flour 1 tbsp heaped
Garlic paste ½ tsp
Ground cumin ½ tsp
Chopped onion 2 tbsp
Butter 2 tbsp
Coriander leaves 2 tbsp
Method
Cut chicken into tiny pieces, heat 2 tbsp butter, add ½ tsp garlic paste with ½ cup chicken and 2 tbsp chopped onion, fry for 5 minutes till chicken tender, add 1 tbsp heaped flour, with 4 cups chicken stock, ½ tsp ground cumin, 1 tsp salt and ½ tsp black pepper, cook till boiling, add 1 cup milk, 1 can corn and 1 tsp Tabasco sauce, lastly stir in 1 cubed tomato and 2 tbsp coriander leaves. Serve immediately.

Mexican Chocolate Pudding

Ingredients
Cooking chocolate chopped 4 ounces
Milk 3 cups
Sugar ½ cup
Cream ½ cup
Vanilla essence 1 tsp
Corn flour 4 tbsp
Method
Mix together 4 tbsp corn flour, ½ cup sugar, 3 cups milk and cook on low flame till thick, add 4 ounces chopped chocolate. Whisk well till chocolate melts, remove, add 1 tsp vanilla essence and ½ cup cream, pour into individual serving dishes, decorate with cream and chocolate. Serve chilled.

Spicy Mexican salad

Ingredients
Sweet corn 1 cup
Kidney beans 1 cup
Onion 1 cut into tiny cubes
Capsicum 1 cut into tiny cubes
Chicken tikka chunks 1 cup
Cucumber 2 cut into tiny cubes
Tortillas chip brushed for garnish
Ingredients for dressing
Chili sauce 2 tbsp
Ketchup 1 tbsp
Lemon juice 1 tbsp
Salt ½ tsp
Black pepper crushed ½ tsp
Sugar 1 tsp
Garlic paste ½ tsp
Mayonnaise ¾ cup
Method for dressing
Mix all together in a bowl.
Method for salad
Place all the vegetables and tikka chunks in large bowl, mix lightly, just before serving mix with dressing, serve garnish with tortillas chips.

Mexican Chili Pizza

Ingredients for Pizza Dough
Flour 8 ounces
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Sugar 1 tsp
Powder milk 2 tbsp
Salt ½ tsp
Oil 2 tbsp
Egg 1
Ingredients for Filling
Roasted mince 1 cup
Chopped onion 3 tbsp
Sweet corn ½cups
Capsicum chopped 1
Tomato 1 chopped remove seeds
Crushed red pepper 1 tsp
Grated cheddar cheese ¾ cup
Grated mozzarella cheese ¾ cup
Oregano leaves 1 tsp
Olives sliced 2 tbsp
Mushroom sliced 2 tbsp
Pizza sauce 3 tbsp
Ingredients for Pizza Sauce
Tomato blended 4
Tomato paste ½ cup
Oregano leaves ½ tsp
Crushed red pepper 1 tsp
Salt ½ tsp
Orange red color pinch
Oil 2 tbsp
Crushed garlic 1 tsp
Method for Pizza
In a bowl mix together 8 ounce flour, 1 ½ tsp yeast, 1 tsp sugar, 2 tbsp oil, ½ tsp salt, 2 tbsp powder milk and 1 egg, knead into a soft dough with Luke warm water, and leave it in a warm place to rise for ½ hour, put dough in a greased dough cover and leave it to rise for 1 hour, pre heat your oven to 200 degree C, spread pizza dough on 10 inch pizza plate, brush with pizza sauce, sprinkle 2 tbsp cheddar cheese, top with 1 cup mince, 3 tbsp chopped onion, 1 tomato, 1 capsicum, ¾ cup mozzarella cheese, 1 tsp crushed red pepper, 1 tsp oregano, and lastly grated ¾ cup cheddar cheese. Cover and leave it to rise for 30 minutes then bake for 25 minutes until golden.
Method for Pizza Sauce
Blend 4 tomatoes, heat 2 tbsp oil fry 1 tsp crushed garlic till light golden, add in ½ cup tomato paste, cook till boiling add 1 tsp crushed red pepper, ½ tsp salt and pinch of color, cook tills sauce thickens cool and use as required.

Mexican Nachos

Ingredients for Nachos
Maize flour ¾ cup
Plain flour ½ cup
Oil 1 tbsp
Salt ¾ tsp
Carom seeds ½ tsp
Ingredients for Tomato Salsa
Tomatoes (cut into square cubes) 2
Tomatoes blended 2
Green chilies chopped 2
Vinegar 1 tbsp
Coriander leaves chopped 1 tbsp
Garlic ½ tsp
Salt ½ tsp
Sugar ½ tsp
Crushed red pepper ½ tsp
Onion chopped 2 tbsp
Capsicum chopped 2 tbsp
Oil 2 tbsp
Method for Salsa
Cut 2 tomatoes into squares and blend 2 tomatoes, heat 2 tbsp oil, add chopped 2 tbsp onion, ½ tsp garlic paste, 2 chopped green chilies and 2 tbsp chopped capsicum, cook for 2 minutes, add blended tomatoes with ½ tsp salt, ½ tsp crushed red pepper, ½ tsp sugar, 1 tbsp vinegar and chopped tomatoes, cook till thick. Serve with Nachos.
Method for Nachos
Sift both flour together with ¾ tsp salt, add 1 tbsp oil and ½ tsp carom seeds, mix well, knead to a soft dough with lukewarm water till smooth, cover and keep for 30 minutes, make small marble size balls, roll into thin tortilla, as thin as you can on a floured board, prick the roti with a fork, cut into 4 pieces to get 4 triangles then cut each triangle further into 2 pieces to get 8 triangular pieces, deep fry on medium flame till it turn golden brown in color, serve with salsa.

Mexican Churros

Ingredients
Eggs 2
Flour 4 ounce
Water 8 ounce
Cinnamon 1 tsp leveled
Coco powder 1 tbsp
Sugar 4 tbsp
Flour of corn 6 tbsp
Butter 1 ½ tbsp heaped
Oil for deep frying
Icing sugar as required
Salt pinch
Method
In a sauce pan mix 8 ounces water, 1 ½ tbsp butter, pinch of salt and 4 tbsp sugar, cook over medium flame until butter melts, immediately stir in 4 ounce flour and 6 tbsp flour of corn, cook over medium heat, stirring until the mixture forms a ball in the centre, remove from heat and cool slightly. Add the eggs 1 at a time with 1 tbsp cocoa powder and 1 tsp cinnamon, beating well after each addition. Beat until the mixture is smooth and shiny, spoon the mixture into a piping bag, filled with star nozzle, heat oil and pipe into long strips, fry for about 3 minutes on each side until golden, drain on kitchen towel, sprinkle with icing sugar, serve warm.

Mexicana chicken

Ingredients
Boneless chicken cubes 2 cups
Salt ½ tsp
Crushed red pepper ½ tsp
Mustard ½ tsp
Ginger garlic paste ½ tsp
Wooster sauce 1 tbsp
Ketchup 3 tbsp
Oil 1 tbsp
BBQ sauce 1 tbsp
Chili garlic sauce 1 tbsp
Onion 1 cut into squares
Capsicum 1 cut into squares
Tomato 1 remove seeds cut into squares
Ingredients for Mexicana sauce
Oil 2 tbsp
Garlic crushed ½ tsp
Tomato paste 1 tbsp
Chili garlic sauce 1 tbsp
Mixed herbs 1 tsp
Method
Marinate chicken cubes with salt, crushed red pepper, ginger garlic, mustard, Wooster sauce, ketchup, oil, BBQ sauce and chili garlic sauce, for 30 minutes.
Method for sauce
Heat oil fry crushed garlic for 1 minute add tomato paste, chili garlic sauce, mixed herbs, along with marinated chicken, cook for 10 minutes till chicken tender, add vegetables cubes, simmer for 5 minutes, remove and serve with rice.

Mexican fajita

Ingredients for filling
Chicken Julian 2 cups
Oil 2 tbsp
Lemon juice 2 tbsp
Garlic paste ½ tsp
Crushed white cumin 1 tsp
Green chili chopped 1 tsp
Onion 1 sliced
Capsicum 1 sliced
Cheddar cheese grated 1 cup
Ingredients for salsa sauce
Tomatoes 3 medium skin removed and blends
Onion chopped 2 tbsp
Garlic crushed ½ tsp
Salt ½ tsp
Sugar ½ tsp
Crushed red pepper 1 tsp
Oil 2 tbsp
Capsicum 2 tbsp
Ingredients for tortillas
Flour 2 cups
Salt ¾ tsp
Baking powder 1 tsp
Oil 2 tbsp
Warm water as required to knead
Method for tortillas
In a bowl add Flour 2 cups, Salt ¾ tsp, Baking powder 1 tsp, Oil 2 tbsp, Warm water as required to knead, form into a dough leave it for 15 minutes, divide into 10 portions shape into balls, roll each ball into 7 inch round, cook on a tawa, over medium heat until done.
Method for salsa sauce
In a blender put Tomatoes 3 medium skin removed and blend, Onion chopped 2 tbsp, Garlic crushed ½ tsp, Salt ½ tsp, Sugar ½ tsp, Crushed red pepper 1 tsp, blend until smooth. In sauce pan heat oil add blended mixture, cook for 10 minutes until sauce thick, and add 2 tbsp chopped capsicum.
Method for chicken
Marinate chicken Julian with lemon juice, garlic paste, cumin crushed, chopped green chilies and keep for 10 minutes, heat oil in a fry pan add marinated chicken cook for 5 minutes till tender, add sliced onion capsicum sliced, cook for another 5 minutes.
To serve
Make individual fajita by placing chicken and vegetable mixture, grated cheddar cheese in the centre of tortillas, previously spread with sour cream, top with salsa sauce, roll up tightly and serve.

Tomato fish

Ingredients
1/2 kg boneless fish
2 tbsp flour
1/2 tsp flour
1/4 tsp white pepper
1 tbsp vinegar

Ingredients for batter
5 tbsp flour
1/4 tsp salt
1 egg
1 tbsp oil
1/2 cup milk
Oil to frying

Ingredients for sauce

1/4 cup oil
1/2 cup onion
1 tbsp chopped onion
1 tbsp chopped garlic
2 green chilies
1 tbsp sugar
1/2 tsp salt
2 tbsp lemon juice
3 tomatoes
4 mushroom


Method

•Marinate fish with 2 tbsp flour, salt to taste, 1/4 tsp white pepper and 1 tbsp vinegar
•for 30 minutes.

•In a bowl, add 5 tbsp flour, 1/4 tsp salt, 1 egg, 1 tbsp oil and 1/2 cup milk

•Dip fish pieces in batter and shallow fry in oil till their color changes to golden brown.

•Then in a pan, heat oil to fry 1 tbsp chopped onion and 1 tbsp chopped garlic for 2 minutes

•Add 2 green chilies, 4 sliced mushrooms, 1/2 tsp salt, chili powder, 3 chopped tomatoes, 2 tbsp lemon juice and 1 tbsp sugar in it and cook until tomatoes are soft

•Add fish to the sauce and toss it well.
Garnish with coriander leaves before serving.

Lagan Boti

Ingredients
Boneless beef undercut ½ kg
Ginger garlic paste 1 tbsp
Raw papaya 1 tbsp
All spice 1 tsp
Chili powder 1 tsp
Roasted cumin crushed 1 tsp
Poppy seeds grinded 1 tsp
Roasted gram grinded 1 tbsp
Salt 1 tsp
Lemon juice 2 tbsp
Oil ¼ cup
Onion rings, Coriander leaves and mint leaves for garnish

Method
Marinate your undercut botis with all above for 1 hour, spread mixture in a lagan, cook covered on low flame till tender, serve garnished with coriander leaves, onion rings and mint leaves.

Rice and spaghetti casserole

Ingredients
Boneless chicken ½ kg
Ginger garlic paste 1 tsp heaped
Coriander powder 1 tsp
Cumin powder 1 tsp
Chili powder 1 ½ tsp
Salt 1 tsp
Lemon juice 1 tbsp
Oil ¼ cup
Butter 2 tbsp
Tomatoes 2 blended
Tomatos puree 2 tbsp
Potatoes 2 peeled and thinly sliced (fried light golden)
Spring onion finely chopped ½ cup
Capsicum 1 finely chopped
Coriander leaves 2 tbsp finely chopped
Green chilies 2 finely chopped
Boiled spaghetti 2 cups
Boiled rice 3 cups
Grated cheddar cheese ½ cup

Method
Marinate boneless chicken strips with ginger garlic paste, coriander rpowder, cumin powder, salt and lemon juice for 30 minutes, heat oil and butter add blender tomatoes fry for 5 minutes add marinated chicken cook till tender and oil comes on top add in 2 tbsp tomato puree.
To assemble
In a oven proof dish spread cooked chicken mixture, a layer of boiled spaghetti the chopped vegetables, give a layer of boiled rice, arrange fried sliced potatoes, top with grated cheddar cheese, bake for 10 to 15 minutes till cheese melts, serve hot.

Chocolate Mexican cake

Ingredients for chocolate sponge
Eggs 3
Sugar 3 ounce
Flour 2 ounce
Coco 1 ounce

Method
1. Beat egg with caster sugar till light and fluffy fold in sieved flour and coco mixture.
2. Spread mixture in a well greased two 8 inches sandwich pan bake for 20 minutes till done, remove and set aside.

Ingredients for chocolate butter cream
Butter 4ounces
Icing sugar 8 ounces
Coco powder 1 tbsp

Method for chocolate butter cream
1. Beat butter, icing sugar and coco on low speed for 10 minutes till fluffy.

Ingredients for topping
Cooking chocolate 150 gm

Method for topping
1. Melt chocolate on double boiler, when chocolate melts, add 2 to 3 tbsp cream and whisk well.


To assemble cake:
1. Sliced the chocolate sponge in 3 layers brush with any fruit juice or syrup, apply prepare chocolate butter cream in between layer and all around and sides, chill for 30 minutes, when butter cream sets pour melted chocolate all around.
2. Let it spared on top and sides, smooth well, decorate with chocolate butter cream.

Teekha Batata

Ingredients:
Boiled potatoes ½ kg (cut into 1 inch cubes)
Kashmiri red chilies 6 (soaked and grinded)
Coriander seeds 1 tbsp (roasted and grinded)
Cumin seeds 1 tbsp (roasted and grinded)
Turmeric ¼ tsp
Khatayi powder ½ tsp
Oil ¼ tsp
Mustard seeds ½ tsp
Curry leaves 10-15
Salt 1 tsp (heaped)
Tamarind chutney ½ cup
Coriander leaves 2 tbsp chopped

Method:
1.Heat oil, add mustard seeds and curry leaves.
2.Add grinded Kashmiri chili paste with salt, turmeric powder, khatai powder, coriander and cumin and ½ cup water.
3.Fry well add boiled potatoes with tamarind chutney. Cook for 10 minutes.
4.Gently toss coriander leaves and transfer to a serving platter.

Fried chicken skewers

Ingredients
Boneless chicken cubes 250 gm
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Vinegar 2 tbsp
Flour 2 tbsp
Egg 1
Chili powder ½ tsp
Bread crumbs as required

Method
Marinate chicken cubes with salt, black pepper, mustard, chili powder, flour and egg, leave for 30 minutes, put chicken cubes on wooden skewers, roll in bread crumbs, deep fry till light golden. Serve with French fries.

Mocha Syrup Cake

Ingredients for cake
Flour 1 ¼ cup
Coco powder 4 tbsp
Baking powder 1 tsp
Baking soda ½ tsp
Yogurt ¾ cup
Caster sugar 1 cup
Oil ½ cup
Coffee 1 tsp mixed with 1 tbsp hot water
Vanilla essence 1 tsp
Ingredients for coffee syrup
Instant coffee 2 tsp
Brown sugar ¾ cup
Water 1 cup
Ingredients for fruit cream filling
Cream whipped 1 cup
Fruit cocktail 1 cup (without syrup)
Almonds and pistachio sliced 3 tbsp

Method
Grease 8 inch ring tin with oil sieve together flour, baking powder, baking soda and coco powder, mix coffee and hot water, beat sugar and yogurt till thick add coffee mixture and essence, gradually add in oil beating continuously now fold in the sifted flour and coco mixture very gently, pour mixture into ring tin, bake in a pre heated oven 160 degree C for 45 to 50 minutes.

Method for coffee syrup
Combine water and brown sugar bring to a boil simmer for 2 minutes add in coffee. Stir over low heat and remove, transfer the cake to a serving platter, spoon hot syrup over the hot cake, let the cake to absorb the syrup.
Method to make fruit cream
Beat cream thick add 2 tbsp caster sugar and ¼ tsp vanilla essence fold in fruit cocktail and nuts. Fill centre hollow of cake with fruit cream and serve immediately.

Zinger Paratha Roll with BBQ sauce

Ingredients:
Frozen Paratha 4
BBQ sauce 4 tbsp
Chicken breast 2 (cut into 3 pieces each)
Salt ¼ tsp
Black pepper ¼ tsp
Garlic paste ½ tsp
Chili sauce 1 tsp
Ingredients for batter:
Flour 3 tbsp
Self raising flour 3 tbsp
Salt ½ tsp
Chili sauce 1 tbsp
Milk to make batter
Dry self raising flour as per requirement for coating
Oil for frying

Method:
1.Cut chicken breast into fingers. Marinate with 4 tbsp BBQ sauce, ¼ tsp salt, ¼ tsp black pepper, ½ tsp garlic and 1 tsp chili sauce.
2.Now make a batter by adding flour, self raising flour, salt, chili sauce and milk.
3.Dip in prepared batter. Roll in dry self raising flour. Deep fry in frying pan.
4.To assemble fry Parathas, spread with BBQ sauce, two fried chicken strips and salad leaves chopped. Roll tightly. Serve hot.

Walnut and Date cake

Ingredients:
Dates chopped 1 cup
Sugar ¾ cup
Flour 1 ½ cup
Butter 114 gram
Walnut ½ cup
Eggs 3
Salt pinch
Baking powder 1 ½ cup
Vanilla essence 1 tsp
Water ½ cup

Method:
1.Remove seed from dates. Soak them in ½ cup boiling water for 30 minutes.
2.Beat butter and sugar till light and fluffy.
3.Add egg one by one, fold in the soaked dates.
4.In a bowl add vanilla essence and salt. Sieve together flour and baking powder. Mix in walnuts.
5.Add this mixture to the batter. Mix well.
6.Pour in a greased pan.
7.Bake in a pre heated oven 180 C for 40 minutes.

Spinach and Chicken Quiche

Ingredients for base:
Butter 4 oz
Flour 6 oz
Egg yolk 1
Salt ½ tsp
Cold water to knead

Ingredients for filling:
Chicken tikka chunks 1 cup
Finely chopped spinach 1 cup
Eggs 2
Cream 1 cup
Cheddar cheese ½ cup
Salt 1 tsp
Pepper 1 tsp
Mustard 1 tsp

Method:
1.Beat butter with salt and egg yolk.
2.Fold in flour, knead with chilled water and form into dough.
3.Leave to rest for 15 minutes in fridge then roll into 8 inch ball.
4.Line a pie plate, prick base and bake for 15 minutes.
5.Now take the baked base and put tikka chunks and spinach on it.
6.In a bowl take cream, cheddar cheese, salt, pepper, and mustard. Mix well.
7.Remove, spread with filling and re bake for 20 minutes on 180C.

Shepherd’s Pie

Ingredients for mince filling
Mince ½ kg
Ginger garlic paste 1 tsp
Oil ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Chili powder ½ tsp
Mustard powder ½ tsp
Vinegar 2 tbsp
Onion chopped ½ cup
Oregano leaves ½ tsp
Tomatoes 2 blended
Wooster sauce 1 tbsp

Ingredients for white sauce
Margarine 2 tbsp
Flour 2 tbsp
Milk 1 cup
Water ½ cup
Salt ½ tsp
White pepper ½ tsp
Mustard powder ½ tsp

For topping
Boiled eggs 2 sliced
Potatoes 250 gm peeled, boiled and mashed
Butter 2 tbsp
Milk ½ cup
Salt ¼ tsp
White pepper ¼ tsp

Method for mince
Heat oil fry chopped onion till light pink; add mince with ginger garlic paste, salt, chili powder, black pepper, blended tomatoes, mustard powder, vinegar, onion, chili powder and Wooster sauce, cover and cook on low flame till mince tender and dry and tender, mixed with prepared white sauce, spread in a oven proof dish, top with mash potatoes, sprinkle with 2 ounce grated cheddar cheese, bake on 180 degree C for 15 minutes.

Chicken Foot Longs

Ingredients
Bread roll 2
Chicken 1 cup boiled and shredded
Capsicum ½ cup chopped
Sweet corn ½ cup
Onion 2 tbsp chopped
Tomatoes 2 tbsp chopped
Crushed red chili ½ tsp
Mixed herb ½ tsp
Ketchup 2 tbsp
Mustard paste ½ tsp
Olive oil 2 tbsp
Salt ½ tsp
Cottage cheese 2 tbsp crumbled
Crushed garlic 1 tsp

Method
Heat olive oil in a frying pan fry onion for 2 minutes add crushed garlic with capsicum, corn, chicken and tomato, cook for 2 minutes, add salt, pepper and dried mix herbs, mix well, slice the bread roll horizontally, place filling on base, sprinkle cottage cheese, top with ketchup and mustard paste, add salad leaves, close the sandwich and serve.

Egg Less Brownie with Toffee Sauce

Ingredients
Flour 1 cup
Coco powder ½ cup
Chopped walnuts ½ cup
Yogurt 1 cup
Fine sugar ¾ cup
Baking powder 1 ½ tsp
Soda by carb ½ tsp
Oil ½ cup
Vanilla essence 1 tsp
Ingredients for toffee sauce
Margarine 2 tbsp
Brown sugar 4 tbsp
Cream 6 tbsp

Method for sauce
In a sauce pan put margarine, brown sugar and cream, cook till well blended, remove and pour over brownies.

Method for brownies
Mix sugar and yogurt well till sugar dissolves, add baking powder and soda, beatwell, keep aside for 5 minutes till bubbles start to appear. Sieve flour and add coco, walnuts and keep aside. Now add oil to the yogurt mixture with essence, mix well lastly fold in the flour, to get a thick soft batter, add a little milk if the batter is thick, transfer the mixture into a greased 8 inch square tin, heat the oven to 150 degree C and bake for 25 minutes till done. Let the brownies cool in the tin for 10 minutes, remove from tin, cut into square pieces, and serve with toffee sauce.

Kentucky hot wings

Ingredients
Chicken wings ½ kg
Salt, pepper, paprika 1 tsp each
Chili garlic sauce 2tbsp
Hot sauce 1 tbsp
Self raising flour 1 to 1 ½ cup
Ingredients for batter
Flour 4 tbsp
Corn flour 2 tbsp
Baking powder ½ tsp
Salt, white pepper paprika ½ tsp each
Chili sauce 1tbsp
Cold water to make batter
Method
Marinate chicken wings with salt, pepper, paprika, chili garlic sauce, hot sauce for 30 minutes, dip wings in prepared batter, and roll in self raising flour, deep fry on medium flame for 15 minutes. Serve hot.

Hot and spicy makhani roll

Ingredients for paratha
Flour 3 cups
Salt ½ tsp
Sugar 1 tbsp
Yeast 1 tsp
Oil 2 tbsp
Egg 1
Water to knead
Method for dough
In a bowl add altogether, knead into a medium dough, leave it covered for 30 minutes, make into balls, roll into parathas and shallow fry, fill with filling, chatni, onion, reroll in butter paper and serve immediately.
Ingredients for makhani chicken
Chicken 300gm cubes
Yogurt 3 tbsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Chili powder 1 tsp
Salt ¾ tsp
Orange color pinch
Cream 2tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Method
Marinate chicken with all the given ingredients for 30 minutes, put in a pan and cook for 15 minutes until done, give dum of coal.
Ingredients
Onion 1 sliced in rings
Ingredients for khatti methi tomato chatni
Tomatos puree 2 tbsp
Ketchup 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper ½ tsp
Salt ¼ tsp
Chat masala ¼ tsp
Method
Mix all together