Chocolate Coconut Cake

INGREDIENTS

4 eggs
1 cup soft butter
1 ¼ cup sugar
2 cup Flour
3 tbspns unsweetened cocoa powder
½ cup dry coconut Flakes
2 tspns baking powder
Some milk (if necessary)

PROCEDURE

Heat oven to 170 degrees.
-Beat butter and sugar together.
-Sift baking powder, cocoa powder and coconut Flakes and Flour together.
-Now add an egg and a tbspn of mixed Flour and beat again.
-Again add an egg and a tbspn of Flour and beat again. Repeat the same process with rest of the eggs.
-Add remaining Flour and beat well to make a smooth mixture. Add milk if necessary.
-Beat continuously For atleast 15 minutes.
-Grease cake pan with butter and sprinkle some Flour on it.
-Pour this mixture into it and level.
-Place it on the middle rack of the preheated oven and bake For 30 – 35 minutes.
-Check with a toothpick if its cooked.

THIS WILL SERVE 6 PERSON

LAYERED CAKE

INGREDIENTS

Eggs: 4Flour: 1 cupSugar: 1/2 cupVanilla powder or vanilla extract: 1 tspCrushed walnuts: 1/4 cupBanana: 1, slicedSliced Strawberries: to decorate

SYRUP INGREDIENTS

Water: 1/8 cupSugar: 1/4 cupRosewater: 1 tsp (optional)

WHIPPED CREAM INGREDIENTS

Whipping cream: 1 cupSugar: 5 tbsp

JELLY INGREDIENTD

Jelly Powder: 1 package (85 gram)Hot water: 1 cupCold Water: 1/2 cup

DIRECTION

Using your electric mixer, beat together eggs, sugar and vanilla extract on high speed for 10 min or until doubled in volume. 2. Add flour slowly and beat on slow speed for 1 min. 3. Pour into an 8-inch round cake pan and bake in 400 F (200 C) preheated oven for 10 min or until a knife inserted in center comes out clean. Invert the cake onto rack and let it cool down for at least 20 min. Cut the cake into two layers. 4. To prepare the syrup, boil together 1/8 cup water and 1/4 cup sugar for 5 min. Add 1 tsp rosewater to the syrup at the end. Let it cool down. 5. To prepare whipped cream, whip together 1 cup whipping cream and 5 tbsp sugar on high speed for 5 min or until stiff. 6.To prepare the jelly, stir well the jelly powder in 1 cup hot water. Add 1/2 cup cold water and let it cool down until soft (like uncooked egg white). 7. Brush over one of the layers with the syrup. Pour half of the whipped cream over the layer and spread using a spatula. 8. Top with sliced bananas and crushed walnuts. Place the second layer on top of it and brush over with some syrup. Pour some whipped cream on top and spread. Spread around the cake a thin layer of whipped cream. 9. Decorate the top with sliced strawberries. 10. To transfer the jelly, cut some parchment paper and roll around the cake. It should be high enough to hold the jelly. 11. Transfer the soft jelly to top of the cake and set aside until firm. 12. Remove the parchment paper and decorate the cake with some whipped cream.

Sponge Cake

INGREDIENTS

1cup Flour
1 cup sugar
½ tspn baking pwder
6 eggs (separated yolks and whites)
2 tbspn butter
Few drops vanilla essence

PROCEDURE

-Whip egg whites to Foam.
-In a separate bowl with washed and cleaned beater, beat egg yolks to cream and add separately sugar, vanilla essence and butter.
-Now pour this creamy mixture into Foamy egg whites and Fold the mixture with soft hands. Do not over mix.
-Sieve Flour and baking powder together and add gradually to this mixture and mix with soft hands.
-Pour this mixture into a greased pan and place it on the middle rack to bake in a preheated oven on 180 degrees Celsius. Bake For 20 – 25 minutes.
-Check with a toothpick or a wooden skewer if it is Fully baked.
-Take it out and allow it to settle down For 10 minutes.

THIS WILL SERVER 6 PERSON

Mutton Biryani

INGREDIENTS

½ kg mutton
1 ½ cup soaked rice
Salt to taste
1 tbspn Red chilli powder
½ cup yogurt
½ cup oil
2 onions sliced
1 scoop butter
2 tomatoes
1 tbspn meat tenderizer
4 green chillies
2 cardamom pods
1 leaf of jayefil
2 curry leaves
1 tbspn grated ginger
1 tbspn ginger paste
½ tspn ground hot spices
½ tspn ground dry coriander
A big cardamom
A cinnamon stick
1 tspn yellow food colour
Water as required

PROCEDURE

-Marinade mutton pieces in yogurt, salt, red chilli powder, meat tenderizer, jayefil, ginger paste, ground hot spices and coriander powder for 40- 60 minutes.
-Heat oil in a pan and fry half onion slices and cardamom pods in it until brown, now add tomatoes in it and a cinnamon stick and a big cardamom.
-Gradually add water and make masala.
-Add marinated meat in it and cover it to cook meat thoroughly. Add water when required.
-In a separate pan boil rice, drain them and keep aside. Do not boil rice to their maximum, boil them lightly, means 80-90% cooked.
-In a separate frying pan heat butter and fry curry leaves and rest of the remaining onion slices till golden brown. Take them out on an absorbent kitchen towel and allow to cool.
-Mix food colour with water to make a fine mixture.
-When meat is cooked make layers of meat and rice, Sprinkle curry leaves and fried onions on top + food colour mixture and cover for a minute or two.
-Uncover it and mix gently.
-Take out in a plate and serve hot with mint sauce and fresh salad or kachumar salad.

Stripped Beef Salad

INGREDIENTS

2 pounds Australian beef steak (sirloin, strip loin or tenderloin)
¼ cup fish sauce
¼ cup lime juice
3 Lebanese cucumbers, sliced thinly
6 green onions, sliced thinly
5 ounces bean sprouts, tailed
1 cup loosely packed fresh mint leaves
9 ounces cherry tomatoes, halved
½ cup loosely packed coriander leaves
¼ cup sweet chili sauce
1 tablespoon soy sauce

PROCEDURE

Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl; cover, refrigerate for 30 minutes.
Drain beef; discard marinade. Cook beef on heated, lightly-oiled, grill plate until browned both sides and cooked until desired. Cover, and let stand for 5 minutes; slice thinly.
Meanwhile, combine cucumber, onion, sprouts, mint tomato and coriander in a bowl. Combine remaining fish sauce and juice with chili sauce and soy sauce in a screw-top jar; shake well.
Add beef and dressing to salad; toss gently to combine.

Chicken Pasta Salad

INGREDIENTS

4 cups boiled pasta
¾ cup sour cream
½ tspn oregano
1 tspn chopped dill
Some pizza sauce
1 cucumber sliced
2 red chillies sliced
Some black pepper

CHICKEN

Chicken breast
2 tbspns kemon juice
Some salt and black pepper
1 tbspn olive oil

PROCEDURE

Marinade chicken For 20 minutes and then place it on a grill pan and grill.
-Now slice it. It should be very thin.
-Assemble other ingredients in a bowl and make salad dressing.
-Add these chicken pieces in it and mix well. Chicken pasta salad is ready

SERVE

THIS WILL SERVER 4 PERSON

Spicy Channa Daal

INGREDIENTS

Daal 2 cups
¼ cup oil
2 tomatoes
½ tspn methi dana
1 tspn red chilli powder
4 green chillies
4 cups of water
1 tspn hot spices (garam masala)(ground)
1 tbspn thinly sliced ginger
2 tbspns lemon juice
1 tbspn green coriander leaves

PROCEDURE

-Heat oil in a pan and fry onion in it.
-Add tomatoes when you see that onions are golden brown.
-Add salt, red chilli powder, methi dana and half cup of water.
-Stir well and simmer.
-Now add chickpeas (channa daal) in it and add rest of the water and let it simmer for 30 minutes on medium heat with little stirring.
-Now when you observe that a little amount of water is remaining add green chillies, ginger, garam masala and coriander leaves and give it a last stir.
-Dish it out and serve hot with a little garnishing of lemon juice, lemon slice, sliced green chillies and coriander leaves.

SERVE

THIS WILL SERVER FAMIL OF 2 ADULTS & 2 CHILDREN

Mutton Karahi

INGREDIENTS

½ kg mutton (small pieces and with bone)
8 - 9 cups water
Salt to taste
2 tbspns of red chilli powder
½ tspn turmeric powder
6-7 green chillies (4 coarsely chopped and remaining length way cut)
4 tbspns freshly grated ginger
½ cup oil
3 tomatoes sliced
2 onions slices
A pinch of methi dana
A single pod of cardamom

PROCEDURE

Boil mutton with onion, methi dana and cardamom pod in 7 cups of water.
-When a little amount of water remains add oil and tomatoes and mix well, by gradually adding rest of the water.
-Now when tomatoes are evenly mixed add seasonings (salt, red chilli powder and turmeric powder) in it and remaining water and cover it.
-When very little amount of water is remaining and meat is very tender add grated ginger and green chillies and mix well. You karahii is ready to be served with fresh salad and chapattis.

SERVE

THIS WILL SERVE 4 TO 6 PERSON

Shaami Kabab

INGREDIENTS

500 gm lean beef
100 gm chickpeas
400 ml water
1 onion chopped coarsely
9 green chillies chopped
1 ginger piece
An egg
3 cardamom pods
3 pieces cinnamon sticks
4 cloves
8 black peppercorns
2 big cardamom pods
3-4 tbspns Fresh coriander leaves chopped (optional)
1 tbspn dry coriander
1 tbspn red chilli powder
Salt to taste
Oil for shallow frying
Egg for battering

PROCEDURE

Soak chickpeas for nearly 24 hours.
-Boil meat, chickpeas, ginger, cardamom, cloves, big cardamom, cinnamon sticks, peppercorns, salt and dry coriander together until water is completely evaporated.
-Put this mixture into a food processor and grind it until it makes fine thick dough like thing.
-Add a well beaten egg , green chillies, coriander leaves, onion and red chilli powder into it and use your hands to mix.
-Take some of this mixture in your hand and make a ball and gently press it from the top, it will take a thick disk

Dip this into an egg and shallow fry it until brown from both sides.
-Take it out on an absorbent kitchen paper.
-Do the same with rest of the dough.
-Serve it hot with tamarind sauce and fresh salad. It can be used as a side dish, as a snack and can be served with pulao or biryani too.

SERVING

SERVING 6 TO 8 PERSONS

Chicken Spicy Burger

INGREDIENT

1 king size ham burger buns
1 cabbage leaf
2 tomato slices
1 cheese slice
1 tooth picks
4 tbspns nandos peri dip (hot)

FOR PATTY

1 Thin slices of chicken breast
¼ tspn Salt
2 tbspns vinegar
1 tbspn soy sauce
2 tbspns all purpose flour
½ tbspn corn flour
¼ tspn baking soda
Water (as required)
Bread crumbs
Oil for frying

PROCEDURE

For patty mix all things in chicken except oil and bread crumbs and put it aside for 30 minutes. Add required amount of water to make a fine batter for chicken, a little bit thick.
-After thirty minutes, cover it with bread crumbs and deep fry until golden brown.
-Heat buns from both sides and place one patty on one side of the bun, place a cabbage leaf on it, a tomato slice and a cheese slice and then pour nandos peri dip on it and cover it with the other side of the bun.
-Place a tomato slice on top of it and attach it with the help of a tooth pick and serve it hot with hash brown buttons.

Cheese Omelette

INGREDIENTS

3 eggs
A pinch of salt (if needed)
3 processed cheese slices
3 tbspns olive oil

PROCEDURE

Crack eggs in a bowl and whisk.
-Add salt and mix.
-Heat oil in a pan and spread this egg mixture on it.
-When it starts getting white spread cheese pieces on it and after some time Fold it gently.

THIS WILL SERVE 2 TO 4 PERSON

Chicken Corn Soup (Spicy)

INGREDIENTS

3-4 pcs of chicken with bones
6-7 cups of water
1 tspns salt
2 tspns black pepper
½ tspn Chinese salt
4 tbspns soy sauce
¼ cup of vinegar
1 cup/ 1 tin Sweet corn
2 tspns chicken stock powder
2 tspns Corn flour + water
1 Egg Well beaten
2 green chillies

PROCEDURE

Boil chicken in water and add all other ingredients except corn flour mixture, egg and sweet corn.
-Let it boil and then take out chicken from it and put this stock aside.
-Shred chicken from bones and add it to the stock and then add sweet corn in it too.
-Then add green chillies.
-Let it boil and then add corn flour mixture with constant stirring.
-Now add egg with constant stirring and after a minute remove it from heat and serve hot with fish and dinner rolls.

Crispy Grilled Chicken Wings

INGREDIENTS

8 chicken wings skinned
2 tbspns vinegar
2 tbspns soy sauce
½ tspn chicken stock powder
½ tspn salt
A pinch of red chilli powder
A pinch of black pepper

PROCEDURE

Marinade chicken wings with all of the ingredients mentioned above For an hour or so.
-Place them on the grill and cook them For 15 minutes on medium heat and them For 5 more minutes on high heat.
-When they become red and crisp dish them out and serve with Nandos peri dip or sour cream.

THIS WILL SERVER 4 PERSON

Beef Seekh Kabab

INTRODUCTION:

Seekh kababs are very spicy and tasty because normally they are cooked in the Flame of hot red coals thats why they have a very smokey taste. Cooking on coals gives the main taste to it. People in Peshawar and other Northern areas of Pakistan and India like them alot, they have them with Afghani Roti, nan, mint sauce and Fresh salad. These people are very Fond of barbeque in open air thats why whenever they have any Festival or occasion they enjoy open air barbeque with their relatives. I hope you will like these kababs too …

INGREDIENTS

1 kg beef mince
2 onions
4 green chillies
1 tspn dry coriander
1 tbspn ground garam masala
An egg
Little bit of water
Salt to taste
2 tbspns red chilli powder
1 tbspn cumin seeds
½ cup grated ginger
Oil for spraying

PROCEDURE

-In a Food processor, grind onion, green chillies, dry coriander, cumin seeds and ginger and make a Fine paste.
-Mix this mixture into mincemeat and add an egg and mix well.
-Now add salt, red chilli powder and garam masala in it.
-Mix well.
-Now cover skrews or seekhs with this mincemeat mixture and put them on a coal Barbeque grill.
-Change their sides after some time.
-When they becomes red From both the sides spray oil on them and after a minute dish them out.

TIPS

Use your hands to cover mince meat mixture on seekhs or skrewers.
-Wet your hands with a little bit of water if mincemeat is getting sticky.
-Add another egg if needed.

SERVE

This will serve 12 persons.

HARE CHANE KI CHAAT

INGREDIENTS

2 cups green chana (hara chana), boiled
1 cup onions, finely chopped
3 to 4 green chillies, finely chopped
1 cup tomatoes, finely chopped
1 teaspoon chaat masala
juice of 1/2 lemon
2 tablespoons chopped coriander
2 tablespoons butter
salt to taste

FOR THE GARNISH

8 to 10 baked papadis, crushed
2 tablespoons sev

METHOD

1.
Heat the butter in a pan, add the onions and sauté till the onions turn translucent.
2.
Add the green chillies, green chana, tomatoes, chaat masala and salt and sauté for a further 2 minutes.
3.
Add the lemon juice, coriander and mix well.
4.
Serve hot garnished with the crushed papadis and sev

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 MINUTE

SERVE: 4 PERSON

CHICKEN SANDWICH

INGREDIENTS

Some Fresh bread slices
Boiled chicken breast
3 scoops of butter
Salt to taste
3 green chillies
Some black pepper

PROCEDURE

In a chopper, place chicken breast, butter, salt, black pepper and green chillies and chop.
-You will get a Fine paste.
-Now apply this paste on a bread slice and then cover it with the other slice.
-Do same with other bread slices.
-Now cut them into triangles and serve with tea.
Outcome:
Tasty chicken butter sandwich is ready to be served.

THIS WILL SERVE 4 PERSON

CHICKEN TIKKA PIZZA

INGREDIENT

FOR BARBEQUE CHICKEN

1 skinless boneless chicken breast
2 tbspns yogurt
1 tbspn vinegar
Salt to taste
½ tspn red chilli powder
¼ tspn coriander powder
½ tspn garam masala powder
¼ tspn cumin seeds
1 pinch of yellow Food colour

FOR PIZZA

One thin crust pizza dough
2 tbspns pizza sauce
1 tbspn barbecue sauce
¼ cup grated cheddar cheese
½ cup grated mozzarella cheese

PROCEDURE

Cut chicken into cubes and marinade them in all of the ingredients given above.
-Heat oven to 170 degrees Celsius.
-Now pass some skewers through these chicken pieces and place them on barbecue grill. Cook them in charcoal smoke. When they are hot red remove From heat and skewers.
-Prepare a base For pizza. Take a pizza base and apply pizza sauce and barbeque sauce on in and then sprinkle cheddar cheese and mozzarella cheese and place barbecue chicken pieces on it.
-Now your pizza is ready to bake.
-Bake it on 170 degrees Celsius until cheese melts, and then on 200 degrees Celsius until it becomes red. Now take it out and keep it aside For some time.
-Now serve it hot.

IT WILL SERVER 4 PERSON

ZINGER BURGER

INGREDIENTS

"FOR CHICKEN FILLET MARINATION"

A boneless skinless thin chicken breast
½ tspn mustard powder
2 tbspns vinegar
1 tbspns Chinese chilli sauce
Salt to taste
A pinch of red chilli powder
1 tspn soy sauce

"FOR FRYING DIP"

4 tbspns all purpose Flour
½ tspn baking powder
1 tspn corn Flour
½ tspn chicken powder
Some water
Some oil For deep Frying

FOR BURGER

A bun
1 tbspns mayonnaise
A salad leaf
Some sliced lettuce
1 cheese slice
2 tspn white sauce
1 tspn mustard sauce

PROCEDURE

Marinade chicken breast in all of the ingrediends mentioned above For an hour.
-Separately mix all the ingredients given in batter (Frying dip).
-Heat oil in a wok to Fry this Fillet.
-Now dip the chicken breast in this batter and Fry until golden brown and well cooked.
-In a separate bowl, mix mayonnaise sauce, white sauce, mustard sauce and lettuce.
-Divide bun into two pieces and heat them a little.
-Place the Fried Fillet on one side of the bun and then place a salad leaf, a cheese slice and lettuce mixture, and then cover it with the other side of the bun.
-Tasty zinger burger is ready to be served.

SERVE WITH FRENCH FRIES

THIS IS ONLY FOR ONE PERSON

TANDOORI CHICKEN

INGREDIENTS

2 Lbs of Chicken legs & thighs (bone in and skin on)1 1/2 Tablespoons of plain Yogurtthe juice of 1/2 a lemon (I was out of lime that day!)1 teaspoon of Salt1/2 a teaspoon of Pepper1 1/2 Tablespoons of Tandoori Masala Mix (mine was from NGR Products and contains: Coriander, Cumin, Black Pepper, Chili, Bay Leaf, Ginger, Fenugreek, Mustard, Salt, Garlic, Cinnamon, Nutmeg, Cardamom, Onion, Cloves, Mace, Citric Acid, and colors E-124&E-102 to give it that unnatural red look…next time I will try to find one without added coloring!)a few Green Onions - optionalcooking oil in spray form

DIRECTIONS

Place the chicken legs and thighs in a large bowl. Add all the other ingredients to the bowl and then use a wooden spoon to combine them until all the chicken is coated.Place the chicken in a bag to marinade in the refrigerator for at least 2 hours.
While you preheat the oven to broil (grill), let the chicken sit on the counter top. Make sure you have a wire rack at the highest level in your oven. Once the oven has reached full temperature, remove the wire rack with an oven mitt, close the oven, hold it away from you, and spray the rack with cooking oil. For those you don’t have a cooking oil sprayer, you can get one here, or you can probably achieve the same (yet messier) affect by brushing the oil on the rack with a brush.Return the rack to the top location in your oven and place the chicken on it. Broil for 10 minutes, then turn, and broil for another 10 minutes.Layer on some green onions, let them grill for 2-3 minutes, then turn them and grill another 2 minutes.Remove the chicken from the oven and serve.

RASMALAI

INGREDIENTS

4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice

DIRECTIONS

First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

CHICKEN BIRYANI

INGREDIENTS

1/2 kg basmati rice
1 kg chicken
2 onions cut lengthwise
3 tomatoes lengthwise
5-6 green chiilies
4 tsp ginger garlic paste
1 bunch pudhina leaves
2 tsp red chilli powdr
1 tsp turmeric
5-6 cloves
1 1/2 inch cinnamon
2 green cardamoms
1 black cardamom
1 star anise
1 marati moggu
a pinch of kalpasi
1 strand of mace
200 ml of coconut milk
1/2 tsp garam masala
3-4 strands of saffron soaked in 2 tsp of milk

DIRECTIONS

Heat oil in a kadai, fry cloves, cinnamon, cardamoms, kalpasi, marati moggu, star anise, mace in the oil.
Add onions and fry along with green chillies.
Add ginger garlic paste and the tomatoes.fry well in oil with turmeric and red chilli powder.
Add the chicken and salt to taste.
Keep frying well till the meat and all the masalas fry well and the oil seperates. add the pudhina and keep stirring for few more minutes. add the garam masala also.
Now pressure cook the chicken masala till 3 whistles without adding any water as the masala itself brings out water.
Wash the rice and transfer it to a electric rice cooker.
now add the chicken to the rice carefully removing the masala to measure the quantity of water present in it.u will have to add exactly double the water of the rice added including of the masala and coconut milk.
add salt to taste.
and keep the electric cooker in on position.
once it is on warm toss gently the masalas and the rice and add the saffron into it.
serve with onion raita.
Heat oil in a kadai, fry cloves, cinnamon, cardamoms, kalpasi, marati moggu, star anise, mace in the oil.
Add onions and fry along with green chillies.
Add ginger garlic paste and the tomatoes.fry well in oil with turmeric and red chilli powder.
Add the chicken and salt to taste.
Keep frying well till the meat and all the masalas fry well and the oil seperates. add the pudhina and keep stirring for few more minutes. add the garam masala also.
Now pressure cook the chicken masala till 3 whistles without adding any water as the masala itself brings out water.
Wash the rice and transfer it to a electric rice cooker.
now add the chicken to the rice carefully removing the masala to measure the quantity of water present in it.u will have to add exactly double the water of the rice added including of the masala and coconut milk.
add salt to taste.
and keep the electric cooker in on position.
once it is on warm toss gently the masalas and the rice and add the saffron into it.
serve with onion raita.