Noodles (Chicken)

Ingredients:

• Egg noodles (boiled) 300 gm pack
• Olive oil 2 tsp
• Cooked chicken breasts (shredded) 2
• Carrots (finely sliced) 3
• Honey 2 tbsp
• Soy sauce 1 tbsp
• Lemon juice of 2
• Toasted sesame seeds 2 tbsp
• Spring onions (chopped) 1/2 cup
• Green chillies (chopped) 2
• Black pepper 2 tsp
• Paprika 1 tsp
• Spring onions (chopped) 4 tbsp
• Salt to taste

Cooking Directions:

1. Toss boiled and rinsed noodles with 1 tsp oil.
2. Now heat the remaining oil in a wok and add the chicken, salt, chillies, black pepper, paprika and carrots. Stir-fry for a few minutes.
3. Add the honey, soy sauce and lemon juice.
4. Allow to simmer for 30 seconds, then add the cooked noodles and sesame seeds.
5. Mix well, heat through and sprinkle spring onions before serving.

Macaroni

Ingredients:

• Macaroni Boiled 1 packet
• Chicken ½ kg (boneless and cubed)
• Black pepper 1 tsp
• Garlic chopped 1 tsp
• Parsley chopped 2 tbsp
• Crushed red chili 1 tsp
• Salt to taste
• Capsicum chopped 1
• Cheddar cheese 1 packet
• Oregano 1 tsp
• Butter 100 gm

Cooking Directions:

1. Heat butter in pan and fry 1 tsp chopped garlic in it.
2. Adds chicken and fry well.
3. Now add in black pepper, salt, oregano and crushed red chili.
4. Cover and Cook for 10 minutes.
5. Now add grated cheddar cheese, also add chopped capsicum and cook for 2 minutes.
6. Lastly add boiled macaroni and mix well.
7. Turn the flame off, garnish with 2 tbsp chopped parsley and serve.

Arabian Baked Pasta

Ingredients:

• Macaroni (boiled) 1 packet
• Chicken mince 1/2 kg
• Salt as to taste
• Tomato (chopped) 5
• Black pepper (crushed) 1 tsp
• Paprika 1 tsp
• Onion (chopped) 2
• Garlic (paste) 6 cloves
• Olive oil as required
• Coriander as preferred
• White sauce:
• Plain flour 3 tbsp
• Butter 3 tbsp
• Salt a pinch (or as to taste)
• White pepper (safayd dakni mirch) 1 tsp
• Milk 3 cup
• Eggs 3
• Cheddar cheese 1 cup

Cooking Directions:

1. Heat some olive oil in a pan.
2. Add onion and garlic paste in it, and saute fry them.
3. Then add minced meat in it.
4. Also add salt, black pepper and paprika.
5. Then add tomatoes and coriander in it.
6. Cook them all well.
7. White sauce: Mix flour and butter and fry them well.
8. Then add salt, white pepper and milk.
9. Cook them all till the mixture thickens a bit.
10. Then beat the eggs and add them in the above mixture.
11. Mix cooked mince-meat and white sauce in boiled pasta.
12. Sprinkle cheese on it.
13. Oil the baking tray with olive oil.
14. Bake it for 20 minutes at 180 degrees.

Shawarma

Ingredients:

• Chicken breast (boneless) 1/2 kg
• Clove (grinded) 1 tsp
• Black pepper (grinded) 1tsp
• White pepper (grinded) 1 tsp
• Cinnamon (grinded, daar cheeni) 1 tsp
• Green cardamom (grinded) 1/2 tsp
• Salt 1 tbsp
• Garlic 2 tbsp
• White cumin seeds 1 tsp
• Lemon juice (as required)

Cooking Directions:

1. Take the meat pieces and cover with plastic.
2. Beat it with a roling pin, beat to flatten the meat.
3. Pour 2 tbsp lemon juice in a tray.
4. Chop the pickled cucumber.
5. Then add a pinch of clove & white cumin in the tray & mix.
6. Add a pinch of cinnamon, black pepper & green cardamom in above mix.
7. Add a pinch of white pepper, salt & garlic-paste in the above mix.
8. Now place the meat pieces in the tray.
9. Add 2 tbsp lemon juice, on the meat pieces now.
10. Then again sprinkle a pinch of each spice in the tray.
11. Marinate the meat for 24 hours.
12. Take a baking tray, cover it with foil.
13. Oil the foil and put meat pieces and pour some oil on them too.
14. Put it in oven for 20 minutes.
15. Add yogurt sauce as base on pita bread.
16. Then add chicken, tomatoes, green chilies, lettuce, cucumber and chili sauce.
17. Roll the bread, and serve it.

Chapli Kabab

Ingredients:

• Minced chicken 250 gm
• Red chilies 1 tsp (ground)
• White cumin ½ tsp (ground)
• Coriander powder ½ tsp
• Pomegranate seeds 1 tbsp (ground)
• Garlic 1tsp (chopped)
• Green chilies 1tbsp (chopped)
• Coriander 1tbsp (chopped)
• Egg 1
• Bread crumbs 1 tbsp
• Oil 2 tbsp
• Salt as required

Cooking Directions:

1. Chop chicken mince, red chilies, white cumin, coriander powder, pomegranate seeds, garlic, green chilies, egg, bread crumbs oil and salt in a food processor.
2. Shape the mixture into small patties and microwave at 100 %M for 4 minutes.
3. Remove and place the kebabs on a plate and again microwave at 100% m for 4 minutes.

Chicken Tikka

Ingredients:

• Chicken tikka pieces (large sized) 4
• Ginger garlic paste 1.5 tsp
• All spice powder (garam masala) 1 tsp
• Red chili powder 1.5 tsp
• Lemon juice 2 lemons
• Cumin (crushed) 1 tsp
• Yellow food color 1/2 tsp
• Salt as to taste
• Onion (crushed) 1
• Yogurt 1 small bowl
• Sugar 1 tsp

Cooking Directions:

1. Take a bowl and add yogurt in it.
2. Also add lemon juice, cumin, red chili powder, all spice powder and mix well.
3. Cover the bowl with a clean plastic sheet.
4. And leave it in refrigerator for atleast an hour.
5. Preheat the grill at high heat.
6. Oil the grill lightly.
7. Now thread chicken onto skewers or roast it whole.
8. Grill the chicken till the juices run clear.
9. Approximately it is 5 minutes on each side.

Dahi Chana Chaat

Ingredients:

• Chickpeas ½ kg (boiled)
• Yogurt ½ kg
• Potatoes 2 (boiled and cubed)
• Red chilies 6 (whole)
• Boondi (tiny gram flour dumplings) 1 cup (soaked)
• Tamarind pulp ½ cup
• Whole coriander 1 tsp
• Cumin seeds 1 tsp
• Carom seeds 1 tsp
• Green chili paste 1 tbsp
• Cumin 2 tsp (roasted)
• Salt ½ tsp
• Onion as required (chopped)
• Tomato as required (cubed)
• Green chilies as required (chopped) (use less if you want it mild hot)
• Coriander leaves as required (chopped)
• Mint leaves as required (chopped)

Cooking Directions:

1. Beat yogurt with cumin, green chili paste and salt.
2. In a serving bowl spread boiled chickpeas, top with beaten yogurt.
3. Now top with soaked Boondi and potatoes.
4. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top.
5. Toast together red chilies, cumin seeds, coriander seeds and carom seeds.
6. Grind finely and sprinkle on top of chaat.

Peshawari Tikkay

Ingredients:

• Meat ½ kg
• Yogurt 1 cup
• Fried onion 1 cup
• Black pepper 1 tsp (crushed)
• Green chili paste 1 tbsp
• Papaya paste 1 tbsp
• Ginger garlic paste 1 tbsp
• Oil 4 tbsp
• Shashlik stick as required
• Salt to taste

Cooking Directions:

1. Marinate meat with yogurt, fried onion, crushed black pepper, green chili paste, papaya paste, ginger garlic paste and salt.
2. Leave it for 1 hour.
3. Thread it into shashlik sticks.
4. Heat oil in a grill pan, fry tikkas from all sides until tender.

Chicken Tikka Burger

Ingredients:

• Foot long plain burger/ Italian bread
• Mozzarella cheese slice 3-4
• For Italian Bread:
• Plain flour 4 cups
• Instant yeast 2tsp
• White butter 2tsp
• Sugar 1tbsp
• Salt 1/2tsp
• Beaten egg 1
• Warm water
• For Chicken Tikka:
• Chicken breast (cubes) 200g
• Yogurt 3tbsp
• Ginger garlic paste 1tsp
• Lemon juice 1 tbsp
• Cumin powder ½ tsp
• Coriander powder ½tsp
• Red chili crushed 1tbsp
• Butter 1tsp
• Salt to taste
• Oil 1tbsp
• Salad:
• Lettuce ½ (roughly cut)
• Capsicum 1 (cut elongated)
• Tomato 1 (cut elongated)
• Cucumber 1 (cut finely)
• Onion 1 (cut round)
• Boil Potato 1 (cube+ mix in mayonnaise)
• Boil macaroni ½ cup (cube+ mix in mayonnaise)
• Black olive 10 (cut round)
• Jalapeno 3 (cut round)
• Sauces:
• Mayonnaise
• Chili sauce
• Ketchup
• BBQ sauce
• Mustard sauce
• Sour cream

Cooking Directions:

1. Italian Bread: Add salt, butter, sugar and yeast in plain flour and mix all.
2. Add water slowly and kneed.
3. Now place dough on kitchen counter and rub with palm till it will turn to soft dough.
4. Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature.
5. Once doubled, punch down and let rise again for half an hour.
6. Cut dough into three/four pieces and shape each piece into a long loaf.
7. Place on grease baking try; let it rise on room temperature for 20 minutes.
8. Right before placing the breads in the oven brush with beat egg.
9. Bake on medium temperature in pre heat oven for 10 to 15 minutes or until golden. On the grill for last 2-3 minutes to give a golden brown touch on top.
10. For Chicken Cooking: Mix all ingredients in a bowl except butter. Marinade for 2-3 hours.
11. Preheat oven on 180 degree.
12. Grease baking try. Place marinade chicken on baking tray and bake in oven for 10 to 15 minutes.
13. Drizzled butter over chicken cubes for the last 5 minutes of cooking.
14. Chicken tikka is ready.
15. If you don’t have oven. Cook it in a frying pan.
16. For a BBQ flavor, in oven or in pan place burnt coal over a piece of foil and drizzle drop of oil for smoke.
17. Assembling:Cut burger or Italian bread elongated in such a way that they remain united at one side.
18. Open bread and place mozzarella cheese.
19. Put the burger in microwave proof try and heat for one minute to melt the cheese.
20. Take burger out and place chicken over cheese.
21. Fill it with salad and drizzled sauce.
22. Wrap in butter paper and again place in microwave for one minute or in oven for 5-7 minutes.
23. Delicious subway chicken tikka burger is ready to eat.
24. Note- Quantity of salad and sauce depends on your choice.

Kachori with Potato Bhajia

Ingredients:

• For Kachori Dough:
• All purpose flour 2 cups
• Salt ½ tsp
• Ghee ¼ cup
• Cold water for kneading
• For Kachori Filling:
• Bengal gram ½ cup (soaked for 4 hours)
• Cumin 1 tsp
• Asafetida 1/8 tsp
• Red crushed chili 1 tbsp
• All spice powder 1 tsp
• Dry mango powder 1 tbsp (amchor)
• Gram flour 2 tbsp
• Oil 1 tbsp
• Salt to taste
• For Potato Bhajia:
• Boiled Potatoes ½ kg
• Cumin Seeds 1 tsp
• All spice powder 1 tsp
• Dry mango powder 1 tsp (Mango Powder)
• Green chillies 3-4 chopped
• Ginger garlic paste 1 tsp
• Oil 1 tbsp
• For Green Mint Chutney:
• Mint leaves 1 cup
• Coriander leaves ½ cup
• Green chilies 4-6 or to taste
• Cumin seeds 1 tsp
• Tamarind paste ¼ tsp
• Salt to taste

Cooking Directions:

1. For Kachoris: Mix all the ingredients and knead into firm dough by using a little water.
2. Knead properly for at least 5 to 7 minutes.
3. Divide the dough into 24 equal portions and keep it under a wet muslin cloth.
4. For the filling: Boil the bengal gram. Heat the oil in a pan, add cumin and asafetida.
5. When the seeds crackle add in boiled bengal gram and fry for a few seconds.
6. Mix in the red crushed chili, all spice, gram flour, mango powder and salt.
7. Stir fry for 3-4 minutes till curry is cooked properly.
8. Cool and grind into a fine paste.
9. Roll each part of the dough into a circle.
10. Put one part of the filling mixture in the center of the rolled dough circle.
11. Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
12. Close the ends tightly by pinching them together.
13. Deep fry in hot oil over low flame till the kachori puff up and turns golden.
14. For Potato Bhajia: Dice the boiled potatoes.
15. Heat oil in a pan, add cumin seeds when they crackle add all the spices and ginger garlic paste.
16. Fry for a minute, then add potatoes.
17. Mix well and a little water.
18. Cook it for 10 to 12 minutes then turn off the flame.
19. Serve hot potato bhajia with kachoris.
20. For Green Mint Chutney: Grind all the ingredients of mint chutney together till smooth. You can add in a little water if needed.

Fruit Chaat

Ingredients:

• Guava 2 (cubed)
• Peach 2 (cubed)
• Apple 4
• Banana 4
• Grapes 1 cup
• Pomegranate seeds ½ cup
• Mango juice ½ cup
• Sugar 2 tsp
• Chaat spice 1 tsp
• Black pepper powder ¼ tsp
• Salt to taste

Cooking Directions:

1. Peel bananas, apple and mango and then cut into cubes.
2. Then add salt, sugar, chaat spice, black pepper powder and mango juice in a bowl.
3. Then mix all the fruits (guava, peach, mango, apple, grapes and pomegranate seeds) in a bowl.
4. Refrigerate to chill until ready to serve.

Ingredients Prawns 300 gm Plain wheat flour 2 tbsp + 1/4 cup Corn flour 3 tbsp Egg 1 Garlic paste 2 tbsp Baking soda a pinch White pepper a pinch Black pepper a pinch Salt a pinch Oil to fry Cooking Directions Clean the prawns, cut slits in prawns and straighten them. Combine 2 tbsp plain wheat flour, com flour, egg and garlic paste in a bowl also add white pepper, black pepper and salt. Pour cold water to mix it, the mixture should be neither too thick nor too thin. Add ¼ cup of wheat flour and a little baking soda. Mix it by hand. Rub black pepper and salt on the cut prawns. Coat prawns with dry plain wheat flour. Dip the prawns in the mixture one by one, and fry them in a pan. Steaming hot Prawn Tempura is ready. Drain on absorbent paper or tissue paper and serve it with fried vegetable. Chef Zakir's Tip: To get soft boiled eggs, boil the eggs on low flame and let them in hot water for a while before you take them out of pan. Using this method, the eggs would be soft and delicious.

Ingredients:

• Gram flour 1, ½ cups
• Baking soda ¼ tsp
• Salt to taste
• Red chilli 1 tsp (ground)
• Oil for frying
• Sugar 2 tsp
• Chaat spice 1 tsp
• Yogurt 250 gm
• Salt and ground red chilli to taste (for yogurt)

Cooking Directions:

1. Combine gram flour, baking soda, salt and ground red chilli in a bowl.
2. Add water and make a thick batter.
3. Hot oil in a deep frying and drop a tablespoon full of the batter in hot oil.
4. Fry till golden on absorbent paper.
5. Now soak them in water till soft.
6. Beat yogurt and season with salt, ground red chilli, chaat spice and sugar, mix well.
7. Gently squeeze the barays to squeeze out the water and put them in the yogurt.
8. Sprinkle chaat spice on top and serve.
9. Dahi baray can be served with a few boiled potatoes and chick peas.
10. Tips: Wash leafy vegetables by dipping them in water again and again so that the loam and sand particles are left in the bottom.

Prawn Tempura

Ingredients:

• Prawns 300 gm
• Plain wheat flour 2 tbsp + 1/4 cup
• Corn flour 3 tbsp
• Egg 1
• Garlic paste 2 tbsp
• Baking soda a pinch
• White pepper a pinch
• Black pepper a pinch
• Salt a pinch
• Oil to fry

Cooking Directions:

1. Clean the prawns, cut slits in prawns and straighten them.
2. Combine 2 tbsp plain wheat flour, com flour, egg and garlic paste in a bowl also add white pepper, black pepper and salt.
3. Pour cold water to mix it, the mixture should be neither too thick nor too thin.
4. Add ¼ cup of wheat flour and a little baking soda. Mix it by hand.
5. Rub black pepper and salt on the cut prawns.
6. Coat prawns with dry plain wheat flour.
7. Dip the prawns in the mixture one by one, and fry them in a pan.
8. Steaming hot Prawn Tempura is ready.
9. Drain on absorbent paper or tissue paper and serve it with fried vegetable.
10. Chef Zakir's Tip: To get soft boiled eggs, boil the eggs on low flame and let them in hot water for a while before you take them out of pan. Using this method, the eggs would be soft and delicious.

Chicken Roll

Ingredients:

• Chicken boneless 300 gm
• Black pepper ½ tsp (crushed)
• Tikka spice 1, ½ tbsp
• Lemon juice 2 – 3 tbsp
• Garlic 1 tbsp (chopped)
• Butter as required
• Salt to taste
• Coal 1 piece
• Oil for frying
• For Chapatti:
• Flour 2 cup
• Salt a pinch

Cooking Directions:

1. In big bowl, sift flour with salt.
2. Now add required lukewarm water and knead a smooth dough.
3. Place in a air tight box and refrigerate for half and hour.
4. Divide dough in small balls and roll them out into a thin circular on floured surface.
5. Cook the chapattis on a griddle pan until done.
6. For Filling: In a mixing bowl, add cubed chicken, chopped garlic, tikka spice and lemon juice, mix well.
7. Melt butter and fry chicken til golden.
8. Place a piece of burning coal and drizzle a few drops of oil over it.
9. Immediately cover and let it sit for 5 minutes.
10. Now take a chapatti spread a layer of butter over it, then add a bit of chicken and roll it.
11. Repeat with the remaining chapattis and serve.

Dark Chocolate Brownies

Ingredients:

• 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
• 1 cup granulated sugar
• 1/3 cup butter, cut into pieces
• 2 tablespoons water
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Cooking Directions:

1. Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.
2. Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.
3. Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.

Gram Flour Laddu

Ingredients:

• Gram flour 2 cups
• Clarified butter ½ cup
• Sugar 1, ½ cups
• Almonds 10 (ground)
• Pistachios 10 (ground)
• Cardamoms ½ tsp (ground)
• Almonds, pistachios and desiccated coconut for garnishing

Cooking Directions:

1. Grind sugar in a grinder.
2. Fry gram flour in clarified butter till it starts to give an aroma, remove and cool.
3. Mix gram flour, sugar, cardamoms, almonds, pistachios and clarified butter in a bowl.
4. Make balls of the mixture.
5. Garnish with almonds, pistachios and desiccated coconut, serve.

Gram Flour Sweet (Besan Barfi/Chakki)

Ingredients:

• Gram flour 1 cup
• Sugar 2 cup
• Coconut crushed 1 cup
• Silver leaves as required
• Semolina 1 cup
• Milk 1 cup
• Cardamom powder ½ tsp
• Clarified butter ½ cup

Cooking Directions:

1. To make the sugar syrup, mix sugar and milk.
2. Then add coconut and half the quantity of clarified butter and cook on low flame.
3. During cooking add cardamom powder.
4. When mixtures boils, add gram flour and semolina while stirring constantly.
5. Finally add the remaining clarified butter and simmer till the mixture starts to thicken.
6. Now grease a dish with clarified butter and spread mixture in greased dish.
7. Level the surface and leave to cool.
8. Cut sweets into small pieces and garnish with almonds, pistachios and silver leaves.

China Grass Sweet (Barfi/Burfi)

Ingredients:

• China grass 50 gm
• Milk 1 kg
• Sugar 2 cup
• Solidified milk (khoya/mawa)250 gm
• Screw pine essence few drops
• Dry fruits 2 cups

Cooking Directions:

1. In a pan put water and china grass.
2. Cook it for 15 – 20 minutes.
3. When China grass dissolves in it, then add milk and cook it.
4. Now add sugar, solidified milk and screw pine essence.
5. Mix and cook it well till sugar dissolves and mixture thickens.
6. Turn off the heat and pour the mixture in a lightly greased tray.
7. Put dry fruits over it for garnishing.
8. Set aside on room temperature to cool down.
9. On cooling cut it into pieces and serve.

Gulab Jamun

Ingredients:

• Solidified milk (khoya/mawa) ½ kg
• Flour 2 tbsp
• Cooking Oil 2 tbsp
• Baking Powder ½ tsp
• Egg 1
• Green cardamom powder ¼ tsp
• Almond 50 gm (chopped)
• Silver leaves 2
• Oil for frying
• For Sugar Syrup:
• Sugar 2 cups
• Water 2 cups
• Green cardamom 2

Cooking Directions:

1. In a bowl put solidified milk, flour, 2 tbsp oil, egg, baking powder and cardamom powder.
2. Use your hand to mix ingredients well together.
3. Make small balls of this mixture and fry in oil on low flame.
4. For Sugar Syrup: Cook 2 cup sugar and 2 cardamoms in 2 cup water.
5. When sugar melts and mixture thickens, turn the flame off.
6. Soak the freshly fried gulab jamuns in warm sugar syrup.
7. Garnish with almonds and silver leaves.

Singaporian Rice

Ingredients:

• Chicken 150 gm
• Rice 2 cups
• Fried noodles half packet
• Capsicum 1
• Carrot 1
• Green shallots 1, cut off leaves
• Onion 1
• Cabbage 1/4
• Ginger garlic 1 tbsp
• Garlic 4 cloves
• Green chillies 4-6
• Ground red chilli 1 tbsp
• Cumin seeds 1 tbsp
• Turmeric pinch
• Salt to taste
• Oil as required

Cooking Directions:

1. Boil water in pan and add some turmeric also.
2. Boil noodles in hot oil.
3. Fry boiled noodles in hot oil.
4. Pour water in a pan;add cumin seeds,salt and 2 tsp of oil in it.
5. Boil rice in hot water.
6. Cut long slices of green chillies and thin slices of garlic, fry them lightly in hot oil.
7. Cut carrot, capsicum, onion and cabbage into pieces.
8. Fry ginger-garlic paste in hot oil.
9. Add chicken to it and cook until light brown.
10. Add all the cut vegetables and stir them.
11. Now add white pepper, black pepper, oyster sauce, worcestershire sauce, salt, tomato ketchup and garlic sauce.
12. Mix corn flour with little water and add it to the sauce to make it thicken.
13. Mix mayonnaise (cream), water and ground red chilli in a bowl.
14. Make a layer of boiled rice in a tray.
15. Then spread the mixture of vegetables and chicken over it.
16. Pour the remaining rice over the mixture, spread the paste ofcream, fried chilli and garlic over it.
17. Now pour fried noodles over it.
18. Delecious sigapori rice is ready.
19. Serve with salad and raita,
20. Chef's Tip: if you feel that the rice have become soft while simmering, fold dry cloth or a news paper anf place under the lid. It will absorb the moisture.
    
    

Chocolate Cookies Sandwich چاکلیٹ کوکیز سینڈوچ

Ingredients:

• براؤن چاکلیٹ ایک سو پچیس گرام (کٹی ہوئی
• (اورنج کا چھلکا دو کھانے کے چمچ (کٹے ہوئے
• میدہ اڑھائی سو گرام
• کوکو پاؤڈر تیس گرام
• نمک چٹکی بھر
• (مکھن دو سو پچیس گرام (بغیر نمک
• کاسٹر شوگر ایک سو چالیس گرام
• انڈہ ایک عدد
• ونیلا ایسنس ایک چائے کا چمچ
• کریم ایک سو گرام
• سفید چاکلیٹ دو سو گرام

Cooking Directions:

سب سے پہلے اوون کو °190 سینٹی گریڈ پر گرم کرلیں۔
اب ایک پیالے میں میدہ، کوکو پاؤڈر اور نمک کو چھاننے کی مدد سے چھان لیں اور اچھی طرح مکس کرلیں۔
ایک پیالے میں مکھن اور کاسٹر شوگر ڈال کر بیٹر کی مدد سے بیٹ کرلیں۔
اب اس میں ایک انڈہ ڈال کر دوبارہ بیٹ کریں اور پندرہ سے بیس منٹ تک بیٹ کریں۔
پھر ونیلا ایسنس، براؤن چاکلیٹ، اورنج کا چھلکا اور میدہ اس میں ڈال کر مکس کریں۔
تھوڑے سے مکسچر کو بیلن کی مدد سے بیل لیں۔
پھر تھوڑا سا میدہ چھڑک لیں تاکہ مکسچر نہ چپکے۔
پھر ایک ٹرے میں فوائل پیپر رکھ کر اس کے اوپر مکسچر رکھ دیں۔
پھر اسے فریج میں رکھ کر جمالیں اور کوکیز کی شکل میں کاٹ لیں۔
پھر انھیں واپس فریج میں رکھ لیں۔
جب یہ جم جائیں تو انہیں بیکنگ ٹرے پر رکھ کر پہلے سے گرم اوون میں پندرہ منٹ تک بیک کرلیں۔
جب یہ تیار ہو جائیں تو اوون سے نکال کر انہیں روم ٹمپریچر پر ٹھنڈا ہونے دیں۔
پھر وائٹ چاکلیٹ اور کریم کے ساتھ اِن کوکیز کی فلنگ کرلیں۔
مزیدار کرسپی چاکلیٹ کوکیز سینڈوچ تیار ہیں۔

Strawberry Ice Cream Soda

Ingredients:

• Milk 1 cup
• Strawberry 200g
• Vanilla ice cream 3 scoops
• Cold soda 1 glass
• Sugar to taste
• Ice cubes as required

Cooking Directions:

1. Blend milk, strawberry, sugar and ice cream.
2. Pour in glass then include soda in glass.
3. Serve immediately.

Strawberry Colada

Ingredients:

• Pineapple juice 1 cup
• Coconut milk 1/2 cup
• Vanilla essence 1tsp
• Strawberry 200g
• Sugar 3 tbsp (or to taste)
• Ice cube as required

Cooking Directions:

1. Add pineapple juice, coconut milk, sugar and strawberry in blender to shake well.
2. Now add vanilla essence and ice cube to shake again.
3. Pour in long glass, garnish with strawberry and serve.

Masalay Wali Bhindi

Ingredients:

• Lady finger 1/2 kg
• Oil 1/2 cup
• Red chilli powder 2 tsp
• Raw mango/kari 1
• Tomatoes 3
• Green chillies 3-4
• Onion 1 pao
• Curry leave 4-6
• Turmeric powder 1/2 tsp
• Onion seed 1 tsp
• All spices powder 1/2 tsp
• Coriander 1 tsp

Cooking Directions:

1. Heat oil saute onion slices.
2. Then add tomato, curry leave, raw mango, red chilli powder, turmeric and onion seed.
3. Cook for a while till tomato get soften.
   Put lady finger and fry for about 5 minutes.
4. Add green chillies cook till lady finger half done.
   Now add all spices powder and salt now fry more.
5. When tender dish out and serve.

Khubani Ka Metha

Ingredients:

• Dry apricot ½ kg
• Almonds 20
• Fresh cream 2 packets

Cooking Directions:

1. Wash the apricots.
2. Take a sauce pan and boil apricot in 1/2 cup water.
3. When apricot become tender allow to cool and remove the seeds.
4. Take a bowl and mash the apricots.
5. Refrigerate for 1/2 hour.
6. Before serving top with fresh cream and almonds.

Aloo Chat

Ingredients:

• Potatoes(peeled & cut into 1 cm cubes) 750 g
• Coriander leaves(chopped) 3 tbsp
• Mint leaves(chopped) 2 tbsp
• Green chilli(finely chopped) 1
• Chilli powder 1/2 tsp
• Juice of 1 lemon
• Water 100 ml
• Red onion(finely chopped) 1
• Salt
• Pomegranate seeds to garnish

Cooking Directions:

1. Boil the potatoes in a large saucepan of lightly salted water for 8-10 minutes or until just tender.
2. Drain, cool thoroughly, and palce in a large, shallow serving dish.
3. Palce the coriander and mint leaves, green chilli, chilli powder and lemon juice in a small food processor with the measurd water and blend until fairly smooth.
4. Pour this mixture over the potatoes and stir in the onions.
5. Season and toss to mix well.
6. Serve cold or at room temperature, garnish with pomegranate seeds.

Aloo Keema (Mince with Potatoes)

Ingredients:

• Ground meat ½ kg
• Onions 3 (sliced)
• Green chilies 4 (sliced)
• Black peppers 6 (whole)
• Coriander 1 bunch (chopped)
• Oil 1 cup
• Potatoes ½ kg
• Turmeric 1 tsp (powder)
• Red chili 1 tbsp (powder)
• Ginger garlic 1 tbsp (paste)
• Salt to taste

Cooking Directions:

1. Heat oil in a pan and fry onions in it till golden.
2. Then add ginger garlic paste, turmeric powder, red chili powder and salt to taste, sauté.
3. Also add mince meat and let it cook till moisture dries.
4. Add cubed potatoes and sauté briefly.
5. Then add 1 cup boiling water and black peppers and let it cook till potatoes are tender.
6. Garnish with green chilies and coriander and serve.

TIKKA BIRYANI

Ingredients:

• For Chicken marination:
• 1 kg chicken
• 1 cup yogurt
• 1 tsp zeera powder
• 2 tbsp ginger garlic paste
• 2-3 tbsp tikka boti masala
• 2 tbsp vinegar
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• For rice:
• 4 onions slices
• 1 packet shan sindhi biryani masala
• 3 tomatoes(cube cut)
• 2 potatoes(cut into 8 pieces)
• 6 green chillies
• coriander and mint leaves as required
• 2 chicken cubes
• 1 tsp black cumin
• 1 kg rice
• 2 pinch yellow colour
• 1/2 cup yogurt
• 1 tbsp ginger garlic paste
• oil as required

Cooking Directions:

put yogurt,vinegar,salt,tikka masala,red chilli,ginger garlic and white cumin powder in chicken for marination,leave it for 1/2 -1 hr.then spread some oil in the baking dish put chicken in it and bake till chicken tenders and become golden brown.(bake on 200 degress till then chicken's water dry after that bake it on 120-150 degree) in a separate pan put some oil and cook onions in it till golden brown.then put ginger garlic ,tomatoes,chicken cubes,cover it so that tomatoes become soft ,then mix it well,after that add potatoes,yogurt and green chillies.when potatoes become tender then add sindhi biryani masala,mix it well.remove from stove,curry is ready. For layers: spread 1 layer of boiled rice ,sprinkle food colour,spread 1 layer of curry,spread coriander and mint leaves then again spread layer of rice ,food colour,curry and coriander n mint leaves.after that on the top put all the chicken pieces and spread balck cumin and brown crispy onion and 2-3 tbsp oil.now cover it and let it cook for 10-15 mins on low blaze.after 10 mins remove it from stove and mix it in that way that some rice are yellow,some white n some are orange. serve it with chill raita n salad.

Zinger Burger

Ingredients:

• Burger buns 4
• Chicken breast fillet 4
• Flour as required
• Salt 1 tsp
• Black Pepper 1/2 tsp
• Mustard paste 1 tsp
• Mayonnaise 1/2 tsp
• White pepper 1/2 tsp
• Ajinomoto 1 tsp
• Oil
• Butter
• Cucumber
• Lettuce
• Cheese slices
• For batter
• Milk 5-6 tbsp
• Cornflour 1/2 cup
• Ajinomoto 1/2 tsp
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Baking powder 1/2 tsp
• Egg

Cooking Directions:

1. In a bowl put chicken, salt, 1/2 tsp black pepper, white pepper 1/2tsp, mustard paste, ajinomoto 1tsp mix well, marinate for 2 hours.
2. Add some oil in marinated chicken fillet and steam them.
3. Beat eggs put milk, cornflour, ajinomoto, salt, black pepper and baking powder mix well and make thick batter.
4. Dip chicken fillet into batter and then roll it in flour, deep fry .
5. Grill buns in a grill pan with some butter and oil .
6. On burger put lettuce, mayonaise, cucumber, cheese slice and chicken fillet make sandwich

KFC Zinger Burger

Ingredients:

• Chicken 1/2kg flay (breast boneless piece)
• Black pepper 1tsp
• Mustard powder 1tsp
• Salt 1tsp
• Ajinomoto 1 1/2 tsp
• Worcestershire sauce 2tbsp
• Oil for fry
• MARINATE ALL SPICES ELSE OIL FOR 24 HOURS.
• FOR BATTER:
• Flour 2tsp
• Baking powder 1/4tsp
• Cornflour 2tbsp
• Egg 1
• Rice flour 2tbsp
• Chilled water as required
• Salt 1/2tsp
• MIX ALL TOGETHER AND MAKE THICK BATTER
• FOR COATING:
• Corn falkes 1cup
• Breadcrumbs 1cup
• Chips 1cup
• MIX ALL SPICES & SLIGHTLY GRIND(not in powderd form)
• Bun,cheese slice,lettuce,mayonese

Cooking Directions:

1. Dip marinated chicken in batter then coat in prepared coating and deep fry till chicken become golden .
2. Cut bun, spread mayonese on both pieces
3. Put lettuce, Chicken and cheese slice
4. Serve hot with chilli sacue, ketchup and cloeslaw.

Fish Burger With Tartar Sauce

Ingredients:

• Oil 6 tbsp
• Fish fillet 1/2 kg
• Bread crumbs 2 cup
• Plain flour 6 tbsp
• Egg 2
• Salt 1 tsp
• Black pepper 1/2 tsp
• Garlic paste 2 tbsp
• Mustard paste 2 tbsp
• Lemon juice 2 tbsp
• Burger bun 6
• Lettuce 2 cup
• Cheese slice 6
• Tomatoes (optional) as preferred
• Onion rings (optional) as preferred
• Tarter sauce:
• Mayonnaise 1/2 cup
• Pickled cucumber 2
• Pickled onion 2
• Pickled pepper 2

Cooking Directions:

1. To Make Fish Burger: Chop the fish meat.
2. Add salt, black pepper and mustard paste in the meat.
3. Also add lemon juice and garlic paste.
4. Leave it to marinate for an hour.
5. Now beat an egg and dip fish pieces in it.
6. Then coat the fish meat in bread crumbs.
7. Add oil in a pan and heat it for a while.
8. Fry the fish pieces on low heat for 8-9 minutes.
9. For Tartar Sauce: Mix mayonnaise, pickled cucumber and pickled onions.
10. To Assemble Fish Burger: Warm the burger buns on a pan.
11. Now apply tarter sauce on the burger buns.
12. Place lettuce leaf and fried fish chunks on buns.
13. Place a cheese slice, onion rings and tomato slices.
14. Place another bun on top of cheese slice.

Beef Burger With Mustard Sauce

Ingredients:

• Under cut beef ½ kg
• Garlic 6 cloves
• Ginger 1 inch piece
• Green chilli 15 (chopped)
• Salt 1 ½ tsp
• Onion 1 small (chopped)
• White cumin 1 tsp
• Black cardamom 2
• Black pepper whole 12
• Cloves 6
• Cinnamon 2 sticks
• chilli powder 1 tsp
• Oil 3 tbsp
• Ingredients for Mustard Sauce:
• Flour 2 tbsp
• Salt 1 tsp
• Chilli powder 1 tsp
• Mustard paste 1 tsp
• Vinegar 3 tbsp
• Oil 2 tbsp
• Sugar ½ tsp
• Water 1 cup
• To serve burger:
• Burger buns 4
• Salad leaves 4
• Cucumber slices 4
• Tomato slices 4

Cooking Directions:

1. To Make Beef Burger: Cut undercut beef into small fillets
2. In a pan boil the beef, with 2 cups of water, cloves of garlic,ginger, salt, onions , cumin, cardamoms, whole black pepper, cloves and sticks of cinnamon, till the meat is tender.
3. Let it cool, discard all the spices and shred the beef.
4. Heat oil on a flat pan, add chilli powder and ¼ tsp salt .
5. Add the shredded beef and fry for 3 minutes.
6. Remove from stove and cool, hunter beef is ready.
7. Method for sauce: In a sauce pan heat oil.
8. Add salt,chilli powder,mustard paste, vinegar, sugar and water.
9. Mix all the ingredients together in sauce pan and cook stirring constantly until a thick consistency is formed.
10. To serve burger: Grill the burger buns on a flat pan with ¼ cup ghee.
11. Remove the buns and lay them on a plate.
12. Spread mustard sauce onto half a bun.
13. Then put salad leaves and shredded meat.
14. Top with a slice of cucumber and a slice of tomato.
15. Cover with the other half of the bun and serve.

Vegetarian Burger

Ingredients:

• Burger Buns 4
• Cheese 4 slices
• Potatoes 3 par boiled and grated
• Crushed red chillies to taste
• Corn flour 1 tbsp
• Egg 2
• Salt to taste
• Black pepper to taste
• Pomegranate seeds 1 tsp ground
• Green chillies finely chopped 2
• Coriander 2 tbsp fresh
• Chat masala to taste
• Flour 3 tbsp
• Lettuce as required
• Tomatoes 2 cut into slices

Cooking Directions:

1. Mash the potatoes along with the cornflour, salt, black pepper, green chillies, coriander, pomegranate seeds, chat masala and crushed red chillies.
2. Mash well until combined.
3. Shape into burger patties.
4. Coat with flour then dip in beaten egg and fry till golden.
5. Toast the buns place the burger patties on the buns along with the cheese, lettuce and tomatoes.

Juicy Beef Burger

Ingredients:

• Egg 1
• Mayonnaise 3 tbsp
• Potatoes 2 (boiled)
• Meat 200 gms (minced)
• Cucumber 1 (sliced)
• Onion 1 (sliced into rings)
• Tomatoes 1 (sliced)
• Cheese slices
• Oil for frying
• Lettuce few
• Salt to taste
• Pepper to taste

Cooking Directions:

1. Boil the meat with salt and pepper.
2. Now mix and mashed potatoes and egg in it.
3. Make patties and fry them from both sides until well done.
4. Cut the bun into half and spread mayonnaise.
5. Place patties, onion rings, a cucumber slice and salad leaf on the bun.
6. Add cheese slice if you like it. then cover it with the other half.
7. Serve with ketchup and french fries.

Beef Cheese Burger

Ingredients:

• Beef mince 500 grams
• Onion 1
• Capsicum 1
• Bread crumbs 3/4th of a cup
• Black pepper 1 tbsp
• Butter 1 tbsp
• Salt as per you desire
• Tomato ketchup as per you desire
• Buns as much required 6-8no's
• Cheese as per you desire
• Cooking oil 3-4 tbsp
• Mayonnaise as per you desire

Cooking Directions:

1. Put finely chopped onion and capsicum into beef mince and add pepper and salt as much you desire and mix it with hands.
2. Add butter and bread crumbs and carry on mixing. Make small patties from the mince.
3. Fry the patties in oil.
4. When the patties are almost ready put cheese, onion and tomato ketchup on each Pattie.
5. Cut the buns from center and then slice them in two or three pieces (optional)
6. Pour some ketchup and mayonnaise on each side (as much you desire)
7. Put one Pattie in the center of every bun’s piece.
8. You can take buns of your choice in round or flat shape.
9. Burger is ready to serve.

Potato Burger

Ingredients:

• Boiled Potatoes 1 kg
• Onion’s 2
• Tomatoes 2
• Green chilies 4
• Buns 6-8
• Coriander 1 bunch
• Mint 1 bunch
• Tamarind dip as required
• Rice flour ½ cup
• Crushed black pepper 1tbsp
• Ground white pepper 1tsp
• Red chili flakes 1tsp
• Mustard seeds ½ tbsp
• Oil for frying
• Salt to taste

Cooking Directions:

1. Peel the potatoes and mash them with fork and chop the onions, tomatoes, mint, coriander and green chilies finely.
2. Now add crushed black pepper, white pepper, red chili flakes, mustard seeds, coriander, mint and salt and mix it.
3. Add rice flour and mix it well, make patties from the mixture.
4. Now shallow fry the patties and slice the buns from center Heat up the buns a little bit after coating a small amount of oil or butter.
5. Paste the tamarind dip as a base put a pattie on it some sliced onions and two slices of tomatoes and put the second part of bun on top.
6. Press it down softly serve it with dips or tomato ketchup and enjoy it.

Omelet Burger

Ingredients:

• Eggs 2
• Tomato (finely chopped) 1
• Potato (boiled and finely chopped) 1
• Tutti Frutti 1 tsp
• Salt To taste
• Black Pepper powder To taste
• Butter 1/2 tsp
• Burger buns 2
• Tomato ketchup 1 tbsp
• Mayonnaise 1 tbsp
• Tabasco sauce 1/2 tsp
• Gherkins (sliced) 2
• Cheese slices 2

Cooking Directions:

1. Beat the eggs properly and mix in tomatoes, potatoes, tutu frutti, salt and pepper.
2. Preheat oven to toast mode and toast the burger buns till crisp.
3. Meanwhile, heat butter in a pan, add egg and vegetable mixture and cook to make an omelette.
4. Combine tomato ketchup, mayonnaise and Tabasco sauce and mix well.
5. Apply the mixture on the base bread of the burger buns.
6. Cut omelette into a round shape fitting the burger bun and place gherkins on top.
7. Top with a cheese slice and place burger top on that.
8. Serve with tomato ketchup.

Chicken Burger

Ingredients:

• Chicken breast 1
• Bun 1
• Tomato 1
• Eggs 2
• Cucumber 1
• Ice berg lettuce 1/4 bunch
• Black pepper powder 1/2 tsp
• Plain flour 2 tbsp
• Corn flour 2 tbsp
• Rice flour 2 tbsp
• Papaya paste 2 tbsp
• Mayonnaise 2 tbsp
• Oil 4 tbsp
• Water to requirement
• Oil for frying
• Salt to taste

Cooking Directions:

1. Marinate a hammered chicken breast with salt to taste and papaya paste.
2. In a bowl, add plain flour, corn flour, a beaten egg, rice flour, oil, salt to taste and black pepper powder.
3. Mix thoroughly with some water to form a smooth batter.
4. Dip chicken breast in a beaten egg, coat in plain flour and dip in the prepared batter.
5. Then coat with plain flour and dip in batter again and deep fry.
6. Toast bun from both sides and spread mayonnaise on one of the sides.
7. Place fried chicken in between tomato and cucumber slices and sliced ice berg.
8. Chicken Crispy Burger is ready.

Fish Burger

Ingredients:

• Fish boneless 300 gm
• Eggs 2
• Buns 4
• Corn flour 1 cup
• Bread crumbs 1 cup
• Mayonnaise ½ cup
• Red chili powder ½ tsp or to taste
• Crushed black pepper ½ tsp or to taste
• Mustard paste 2 tbsp
• White vinegar 2-3 tbsp
• Ice-berg or lettuce leaves for garnishing
• Oil for frying
• Salt to taste

Cooking Directions:

1. Cut fish into circular shape pieces.
2. Then marinate the fish pieces with vinegar, salt to taste, crushed black pepper and red chili powder.
3. Coat the fish pieces with corn flour, dip in beaten egg and then coat with breadcrumbs pressing gently.
4. Now deep fry the fish pieces till golden and take out on absorbent paper.
5. Cut the buns in half, spread mayonnaise and mustard paste on them.
6. Top with ice-berg or lettuce leaves then top with fish piece.
7. Now top with other piece of bun and serve.

Beef and Vegetable Burger

Ingredients:

• Ground beef 500 g
• Carrot (grated and steamed) 1
• Capsicum 1/4 cup
• Green onions 2
• Green chillies 3-4
• Potato 1
• Oil as required
• Eggs 2 Bread Crumbs 1 1/2cups
• Salt 1 tsp
• Black Pepper (ground)
• Chilli Sauce
• Buns 6
• Mayonnaise as required
• Lettuce leaves 6
• Cheese Slices 6
• Pickle Slices 12
• Tomato Sliced 1

Cooking Directions:

1. Chop all vegetables. Place carrot, capsicum, green onions and potatoes in saucepan for 1 minute until softened.
2. Add salt, cracked pepper and set aside to cool.
3. Add eggs, bread crumbs, chilli sauce, green chillies to ground beef and mix thoroughly.
4. Add the cooled vegetables to beef.
5. Mix and shape into 6 equally sized patties.
6. Place oil in pan and fry patties on low to medium heat until golden brown on both sides.
7. Lightly toast and spread mayonnaise on both sides of bun.
8. Assemble lettuce leaf, patty, cheese, 2 pickle slices, chillies, and a tomato slice on top of one side of bun.
9. Place other half of bun on top, cut in half and serve warm.

American Grilled Juicy Burger

Ingredients:

• Mince 250 gm
• Thyme powder a pinch
• Oregano powder a pinch
• Egg beaten half
• Bread slice 1
• Burger buns 2
• Cheese slices 2
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Garlic paste 1/2 tsp
• Mustard paste 1/2 tsp
• Milk 2 tbsp
• Mustard paste as required
• Ketchup as required
• Pickled gherkin slices as required
• Tomato slices as required

Cooking Directions:

1. Marinate mince with salt, black pepper, mustard paste, garlic paste, a pinch of oregano, a pinch of thyme, 1 bread slice (soaked in 2 tbsp milk and squeezed) and half beaten egg.
2. Mix all well and make into thin patty.
3. Grill in frying pan with 2 tbsp oil.
4. Cut each burger bun into halves and toast on a hot griddle.
5. Spread with mayonnaise.
6. Place grilled patty on bottom of bun, top with salad leaves, tomato slice, pickled gherkin and cheese slice.
7. Spread ketchup and mustard paste.
8. Top with other half of the bun and serve immediately

Zinger Burger

Ingredients:

• Mince meat 300 gm
• Onions 1 (chopped)
• Green chilli 2
• Red chilli powder 1 tsp
• Black pepper 1 tsp
• Mustard Paste 1 tbsp
• Egg 1
• Plain flour 2 tsp
• Salt 1/2 tsp
• Soya sauce 1 tbsp
• Chilli sauce 1 tbsp
• Bun 4
• Tomatoes 2 (sliced)
• Salad leaves as required
• Cucumber 1 (sliced)
• Oil for frying
• For Sauce:
• Mayonnaise 2 tbsp
• Tomato ketchup 4 tbsp
• Vinegar 1 tbsp
• Chilli garlic sauce 2 tbsp
• Salt a pinch
• Red chilli 1/2 tsp (crushed)

Cooking Directions:

1. For Sauce: Mix tomato ketchup, mayonnaise, chilli garlic sauce, red chilli crushed, vinegar and salt in a bowl.
2. Put the minced meat, green chillies, and chopped onions in a chopper and mix well.
3. Now add plain flour and blend again.
4. Now add red chilli powder, black pepper, mustard paste, salt, soya sauce, chilli sauce, and eggs.
5. Mix all the ingredients well.
6. Shape the chicken into kebab shape and fry in oil.
7. Now take a bun and cut in centre and pour sauce.
8. Then add salad leaves, kebab, tomato slice, cucumber and little sauce on first bun and then top the other bun on upside.

Chicken Haleem

Ingredients:

• Chicken boneless 1 kg
• Whole wheat 2 cups
• Onions 2
• Gram pulse 1/2 cup
• Mung pulse 1/2 cup
• Fried onion 1
• Red lentils 1/2 cup
• Oil 1 cup
• Salt 2 tsp
• Coriander powder 2 tsp
• Nutmeg and mace 1/2 tsp
• Turmeric 1 tsp
• Red chilli powder 3 tsp
• Chaat spice as required
• All spices powder 2 tsp
• All whole spices 2 tbsp
• Julien ginger for garnish
• Fried onion for garnish
• Lemon 2-3

Cooking Directions:

1. Mix all pulses and whole wheat then soak them in water for approximately 4 - 6 hours.
2. Roast and Grind all whole spices .
3. In a pan pour required water and add chicken, soaked drained pulses and wheat, chilli powder, salt, turmeric and ground all spices.
4. Cook on low heat till everything is well cooked, stirring every now and then. (approximately 4 - 6 hours)
5. Blend pulses and chicken slightly.
6. Mix well, with back of spoon and a wooden ladle (i.e. give ghota).
7. Add ground nutmeg and mace.
8. Dish out and give tarka.
9. Granish with coriander leaves, fried onion, green chilli, julien ginger and sprinkle chaat spice.

Chicken Biryani Hyderabadi Style

Ingredients:

• 1/4 cup ghee (clarified butter)
• 20 whole cloves
• 9 whole cardamom pods
• 5 bay leaves
• 1 medium onion, chopped
• 5 small green chile peppers
• 2 tablespoons ginger garlic paste
• 1 (3 pound) whole chicken, cut into pieces
• 1 1/2 cups plain yogurt
• 1 teaspoon salt
• 6 fresh curry leaves (optional)
• 3 cups uncooked jasmine or white rice
• 4 1/8 cups water
• 1 sprig cilantro leaves with stems

Directions:

1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Chicken Biryani

Ingredients:

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
•  
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Directions:

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Stuffed Mushrooms

Ingredients:

• 8 large fresh mushrooms
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 3/4 cup grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 4 tablespoons pesto

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
4. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Pumpkin Casserole

Ingredients:

• 2 cups pumpkin puree
• 1 cup evaporated milk
• 1 cup white sugar
• 1/2 cup self-rising flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 2 pinches ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
3. Bake at 350 degrees F (175 degrees C) for 1 hour.

Tender Pan Fried Chicken Breasts

Ingredients:

• 2 cups flour
• 1 tablespoon dried tarragon
• 2 tablespoons salt
• 1 tablespoon ground ginger
• 2 tablespoons ground black pepper
• 1 tablespoon dry mustard powder
• 1 tablespoon dried thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 egg
• 1/4 cup milk
• 8 (6 ounce) skinless, boneless chicken breast halves
• 1/2 cup vegetable oil

Directions:

1. Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
   

   Note:

• Editor's Note
• The nutrition data for this recipe includes information for the full amount of the breading ingredients. The actual amount consumed will vary.

Spicy Oven Fried Chicken

Ingredients:

• 1 cup buttermilk
• 1/4 cup hot pepper sauce
• 4 boneless, skinless chicken breast halves
• 1 cup dry bread crumbs
• 1/2 cup all-purpose flour
• 2 teaspoons onion powder
• 1 teaspoon cornstarch
• 1 teaspoon white sugar
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil

Directions:

1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
   

   NOTE 

   The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
   

Oven Fried Chicken

Ingredients:

• 1 cup buttermilk baking mix
• 1/3 cup chopped pecans
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried sage
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup evaporated milk
• 1/3 teaspoon butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
2. In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
3. Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

Mamaw's Southern Buttermilk Chicken

Ingredients:

• 1 (3 pound) chicken, cut into 8 pieces
• 2 quarts buttermilk
• 2 tablespoons hot pepper sauce (such as Tabasco®)
• 2 tablespoons crushed garlic
•  
• 2 cups vegetable oil for frying
•  
• 3 1/2 cups all-purpose flour
• 1 1/2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground dried sage
• 1 tablespoon paprika
• 1 tablespoon garlic powder

Directions:

1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
2. The next day, preheat oven to 325 degrees F (165 degrees C).
3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
5. Bake uncovered in the preheated oven for 1 hour.
   

   Note:

• Editor's Note
• The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.