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.

White chocolate cheese cake

Ingredients
Any biscuit crumbs 2 cups
Butter 4 ounces melted
Eggs 3 separated
Cream cheese 8 ounces
Vanilla essence 1 tsp
Sugar 5 ounces
Gelatin 2 tbsp heaped
Water ¼ cup
White chocolate grated 6 ounces
Fresh cream whipped 12 ounces
Lemon juice 1 tbsp
Method for base
Grease 9 inch loose bottom cake tin, mix biscuit crumbs with melted butter, press on bottom of cake pan bake for 10 minutes on 180 degrees, remove and cool.
Method for filling
Separate eggs, cook yolks and ½ quantity sugar in a sauce pan for 2 minutes melt white chocolate with ¼ cup milk, put in the yolks with dissolved gelatin, beat cream stiff, beat egg white stiff with remaining sugar, fold in the cream in the cheese mixture along with lemon juice, vanilla, also fold in the egg white, mix all well, pour mixture on the biscuit base, set in the freezer for 2 hours, remove and decorate with chocolate shavings, dust top with sieved cocoa powder.

Bihari korma

Ingredients
Chicken 1 kg 12 pieces
Yogurt 1 ½ cup
Onion brown and crushed ½ cup
Coriander powder 2 tsp
Chili powder 2 tsp
Green cardamom grinded ½ tsp
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Ginger garlic paste 2 tsp
Salt 1 ½ tsp
Whole spices 1 tbsp
Allspice ½ tsp
Oil ¾ cup
Saffron ¼ tsp
Kewra water 1 tsp
Onion 1 raw grinded
Method
Heat oil fry raw onions, add ginger garlic paste with whole spices, all the dry seasonings, fry well adding little water, add chicken, fry for 5 minutes, add yogurt with 1 cup water, cover and cook till thick gravy, lastly add grinded allspice, grinded green cardamom, mace and nutmeg, brown onion grinded, saffron nd Kewra. Leave it on sum, serve with paratha

BBQ haryali chicken boti

Ingredients
Chicken 1 kg 16 pieces
Ginger garlic paste 1 tbsp
White vinegar 3 tbsp
Green chilies 8 grinded
Coriander leaves 3 tbsp grinded
Mint leaves 10 grinded
Salt 1 ½ tsp
Onion 1 medium grinded
Oil ¼ cup
Gram flour 2 tbsp
Allspice 1 tsp
Yogurt ¼ cup
Egg white 1
Lemon juice 2 tbsp
Kasori methi 1 tsp
Method
Marinate chicken with ginger garlic paste, vinegar and salt for 30 minutes, slightly sauté gram flour, remove in a bowl add in grinded green masala paste with yogurt, egg white, lemon juice, kasori methi and allspice, add in chicken, marinate for 2 hours then BBQ or bake, give dum of coal, serve with chatni.

White chocolate trifle

Ingredients for custard
Milk 4 cups
Caster sugar ½ cup
Corn flour 3 tbsp
Vanilla essence 1 tsp
White chocolate 4 ounce
Fresh cream whipped 4 ounce
Plain cake 1 pound
Strawberries chopped 2 cups
Any fruit syrup ½ cup
Fresh cream whipped 4 ounces
Pistachio to decorate
Milk chocolate to decorate
Method for custard
Boil milk for caster sugar, add in corn flour stirring till custard thickens, remove add white chocolate mix well, cool mixture and fold in the whipped cream, keep stirring the custard from time to time, cut cake in the small cubes, in a bowl place cake, moist with syrup, top with strawberries, white chocolate custard, repeat layer, cover and refrigerate for 2 hours, decorate with whipped cream, chocolate and pistachio.

Kofta Narma Dil

ingredients
Mince double machined 1/2 kg
Onion 1 grinded
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
All spice 1 tsp
Roasted gram 3 tbsp
Poppy seeds 1 tbsp
Almonds 10
Ingredients for gravy:
Onion 1 raw blended
Ginger garlic paste 2 tsp
Chili powder 1 1/2 tsp
Salt 1 tsp
Coriander powder 1 1/2 tsp
Turmeric 1/4 tsp
All spice 1/2 tsp
Yogurt 1 cup
Method for kofta
Grind mince well mix with ginger garlic paste, salt, chili powder, all spice, onion grinded, grinded gram, poppy seeds and almonds, mix very well, add 1/4 cup water make into balls.
Method for gravy
heat 1/2 cup oil add blended onion, ginger garlic paste, fry well for 5 minutes, add salt, chili powder, turmeric, coriander powder, fry well adding little water, add yogurt, fry till oil comes on top, add koftas, fry in masala for 5 minutes, add 1 1/2 cup water for gravy, cover and cook for 10 minutes, lastly add all spice, chopped coriander leaves.

Honey fried chicken

Ingredients
Chicken 1 kg with skin 16 pieces
Vinegar 2 tbsp + red pepper 1 ½ tsp
Garlic paste 1 tbsp
Salt 1 ½ tsp
Egg 1
Flour 3 tbsp
Corn flour 3 tbsp
Self raising flour 1 cup to coat chicken piec3es
Ingredients for honey sauce
Honey 4 tbsp
Ketchup 4 tbsp
Lemon juice 2 tbsp
Chili garlic sauce 3 tbsp
Mayonnaise 3 tbsp
Method for honey sauce
Mix altogether
Method for chicken
Marinate chicken with all the given ingredients for 1 hour roll in self raising flour to coat well, deep fry in hot oil on low flame for 20 minutes, serve drizzled with prepared honey sauce.

Potato Chops with Tomato Sauce

Ingredients:
• ½ kg mutton chops
• ½ kg potatoes
• Salt, pepper, vinegar
• 1 egg, bread crumb
• 1 oz butter
• 1 oz. milk
• 1 cabbage or salad, 3 tomatoes for serving.
Method:
Cut the chops into different pieces and keep on boil, till they are ready, with a little water.
Take out the chops(do not throw away the stock} and add into them ½ dessert spoon of vinegar, ½ teaspoon of salt and ½ teaspoon of pepper. Mix.
Mash the potatoes and add into them butter, milk and ½ teaspoon of salt. Mix. Take one chop, cover it with potato, letting the end of the bone, to remain outside, dip into an egg and then into bread crumbs and then fry. Treat all the chops in the same way. 6 or 7 chops can be made from ½ lb.
Tomato sauce:
Ingredients:
• tomato puree ½ cup.
• 1 tablespoon vinegar
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 pinch red chilli powder
• ¼ in ginger.
Method:
In a sauce add puree, vinegar, sugar, salt, ginger chopped, chilli powder and keep onto boil until thick. Keep aside.
Serving keep the potato chops, in the centre of a plate, with bones pointing upwards. Put some leaves (whole) of the salad in the centre. Cut the tomatoes into rings and serve on sides. One ring of a tomato and one leaf of salad and so on. Serve the sauce in a jug. While eating pour it over the chops and then eat.

Fried bread trifle

Ingredients
Milk 1 liter
Sugar 1 cup
Corn flour 3 tbsp
Cream 1 packet (200 gm)
Bread slices 6 cut in small rounds and deep fried
Jell-o 1 packet green
Jell-o 1 packet red
Mixed fruit cocktail 1 can
Chocolate chips ½ cup
Method
Fry bread golden brown arrange in a dish, spread with fruit cocktail, make custard with milk, sugar and corn flour when thick remove, cool and mixed with cream, pour hot custard over fried bread, leave for 30 minutes, top with green and red set jelly cubes and chocolate chips. Serve chilled.