CAULIFLOWER GRATIN

Ingredients:
Cauliflower 1 kg, boiled till half done
Mushrooms 6 sliced

White Sauce:
Butter 2 tbsp
Flour 3 tbsp, heaped
Pepper powder 1 tsp
Mustard powder 1 tsp
Egg 1 beaten
Milk 1 ½ cup
Stock 1 ½ cup
Salt 1 tsp

For Topping:
Grated cheddar cheese 1 cup

Method:

1. Cut cauliflower into medium florets boil & keep aside.
2. Make white sauce & slightly cool & add in beaten egg.
3. Add to it cauliflower & mushrooms.
4. Remove in an oven proof dish, top with gated cheese.
5. Bake on 180c for 20 minutes till cheese melts.

MOONG KI PHEEKI DAL

Ingredients:

Moong ki dal 1 ½ cups, boiled in 2 cups of water
Till tender

For Baghar:

Onion 1 chipped
Garlic crushed 1 tsp, heaped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped
Whole red chilies 4-5
Whole cumin 1 tsp
Turmeric ¼ tsp
Curry leaves 8 - 10
Oil ¼ cup

Method:
1. Cook lentil till tender.
2. Whisk well, give baghar & garnish with chopped green chilies & coriander leaves.

For Baghar:

1. Heat oil, add chopped onion & garlic, when light golden.
2. Add turmeric, cumin, whole red chilies, curry leaves & add to the lentil.

KHEEMA DO PYAZA

Ingredients:

Mince meat ½ kg,
Onion 2 cups, sliced
Tomatoes 4 chopped
Ginger 1 tbsp, chopped
Garlic 1 tbsp, chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp, chopped
Curd ½ cup, beaten
Whole cumin 1 tsp
Whole mixed spices as required
All spices 1 tsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Oil ½ cup

Method:

1. Heat oil, fry sliced onion till light golden.
2. Add whole spices, mince, chopped ginger, garlic, tomatoes, cumin, crushed red pepper, green chilies.
3. Cover & cook for 20 minutes.
4. Open, add ½ cup curd & fry well.
5. When mince tender & oil comes on top, add in all spice & coriander leaves.
6. Serve with paratha.

JALEBI PARATHA

Ingredients:
Flour 2 cups
Salt ½ tsp
Clarified Butter 2 tbsp
Water as required

For Coating:
Clarified Butter to spread inside
Flour to sprinkle

Method:

1. Knead flour with salt, Clarified Butter & water.
2. Leave it for a while covered.
3. Then make into 5 balls, roll each ball into a quarter plate size, spread each well with Clarified Butter, sprinkle flour & keep piling on top of each other till all have been piled together.
4. Do not put Clarified Butter on the top one.
5. Sprinkle flour & roll that piled roti into a big roti.
6. Spread Clarified Butter & sprinkle flour & then cut into long strips.
7. Now pick up strips & roll & again to form into a ball,
8. Then roll with a soft hand & fry on tawa.

BOHRI CUTLETS

Ingredients:

Mince meat ½ kg
Onion 2 tbsp, chopped
Garlic Ginger paste 1 tsp, heaped
Green chilies 3-4, chopped
Coriander leaves 2 tbsp, chopped
Chilly powder 1 tsp
All spice 1 tsp
Roasted cumin 1 tsp, crushed
Salt 1 ½ tsp
Beaten eggs 3
Bread 3 slices, soaked in water & squeezed well
Bread Crumbs as required
Oil for frying

Method:

1. Marinate mince with all the given ingredients mix well.
2. Then make balls of mince.
3. Coat well in bread crumbs.
4. Dip in beaten eggs & deep fry in fry pan.

Lemon Oat Meal Cookies

Ingredients
Butter 8 ounces
Egg yolk 1
Sugar 1 ¼ cup
Flour 1 1/3 cup
Oats 1 1/3 cup
Lemon peeled 1 tsp
Lemon essence ¼ tsp
Cream cheese 3 tbsp heaped
Salt a pinch
Ingredients for topping
Egg 1
Flaked almonds ½ cup
Sugar as required
Method
Beat 8 ounces butter, 3 tbsp cream cheese and 1 ¼ cup sugar until light and fluffy, add in the 1 egg yolk, ¼ tsp lemon peeled and ¼ tsp lemon essence, combine the 1-1/3 cup flour, 1-1/3 oats and pinch of salt, gradually add to the cream mixture and mix well, drop by table spoons 2 inches apart onto greased baking sheet, brush with beaten egg, sprinkle with sugar, topped with ½ cup flaked almonds, bake on no.4 180 degree C for 15 minutes till lightly brown. Remove on wire rack.

Coconut Custard Squares

Ingredients
Coconut milk powder 1 cup
Regular Milk 1 cup
Sugar 6 tbsp
Corn flour 4 tbsp heaped
Green Cardamom powder ½ tsp heaped
Hot water 1 cup
Ingredients for Batter
Corn flour 4 tbsp heaped
Flour 4 tbsp heaped
Baking powder 2 tsp leveled
Water to make batter
Method
In a pan mix together 1 cup coconut milk powder with 1 cup hot water, 1 cup regular milk, 6 tbsp sugar, 4 tbsp corn flour and ½ tsp green cardamom powder, mix well and cook till thick, stirring continuously, set in a greased tray for 1 hour, cut into squares, dip in prepared batter and deep fry. Then roll immediately in desiccated coconut and serve.
Method for Batter
In a bowl, mix together 4 tbsp corn flour, 4 tbsp flour, 2 tsp baking powder and make into thick batter with water as required.

Pineapple Cream Pastry

Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.

Mayonnaise Chicken

Khichidi Kay Pakory

Ingredients
Cooked Soft Khickdi 2 cups
Onion finely chopped 2 medium
Green chilies finely chopped 4
Coriander seeds crushed 1 tsp
Cumin seeds crushed 1 tsp
Red pepper crushed 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Soda bi carb ¼ tsp
Coriander leaves finely chopped 4 tbsp
Gram flour 5 tbsp heaped
Method
Make 2 cups soft Khichdi with whole green lentils and put in a bowl, add in 1 tsp crushed coriander seeds, 1 tsp crushed cumin seeds, 1 tsp crushed red pepper, 1 tsp chili powder, 1 tsp salt, ¼ tsp Soda bi carb, 5 tbsp heaped gram flour, 2 finely chopped onion, 4 finely chopped green chilies and 4 tbsp finely chopped coriander leaves. Mix well and make into Shami Kabab shape, deep fry till light golden.

Gond Paak

Ingredients
Ghee 1/3 cup
Gond (fried) 250 gm
Green cardamom ground 1 tsp
Flour 1 tbsp heaped
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Poppy seeds 2 tbsp heaped
Desiccated coconut 3 tbsp heaped
Almonds slice 4 tbsp heaped
Pistachio sliced 4 tbsp heaped
Ingredients for Sugar Syrup
Sugar 1 cup heaped
Water 1 cup
Melted ghee 1 cup
Method
Heat 1/3 cup ghee, add in 1 tbsp heaped flour, fry well, add in 250 gm fried crushed gond with 2 tbsp poppy seeds, 3 tbsp desiccated coconut, 4 tbsp each sliced almonds and pistachio, 1 tsp ground green cardamom, ¼ tsp ground mace and ¼ tsp ground nutmeg, pour the prepared thick sugar syrup mixed with 1 cup of ghee, mix well and spread into a greased platter, level properly and cut into square pieces.
Method for Syrup
In a pan add 1 cup water and 1 cup sugar, cook stirring till three tars thick syrup has been made, add to it in 1 cup hot melted ghee.

Tawa Chana

Ingredients
Chickpeas 250 gm
Tea bag 1
Onion chopped 1
Tomato chopped 1
Green chili chopped 4
Oil ¼ cup
Turmeric ½ tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
Crushed coriander 1 tsp
Crushed cumin 1 tsp
Chat Masala 1 tsp
Dry fenugreek leaves 1 tsp
Ginger garlic paste 1 tsp heaped
Method
Soak 250gm chickpeas overnight with 1 tsp of baking soda and water as required, drain and boil chickpeas with 1 tea bag until tender, heat ¼ cup oil on a griddle, fry 1 chopped onion till light golden, add 1 tsp ginger garlic paste, fry for a few seconds, add 1 chopped tomato, 4 chopped green chilies, ½ tsp turmeric, 1 tsp chili powder, 1 tsp crushed red pepper, 1 tsp crushed coriander, 1 tsp crushed cumin, 1 tsp chat Masala and 1 tsp dry fenugreek leaves, fry well for 5 minutes adding little water, add boiled chickpeas, cook for 10 minutes. Top with onion and green chilies. Serve hot.

Tamarind Chutney

Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Water ½ cup
Chili powder 1 tsp
Cumin roasted and crushed 1 tsp
Dry ginger powder 1 tsp
Black salt ½ tsp
Chat Masala ½ tsp
Salt ¼ tsp
Method
In a pan put to cook 1 cup tamarind pulp, ½ cup jaggery, 1 tsp chili powder, 1 tsp roasted crushed cumin seeds, 1 tsp dry ginger powder, ¼ tsp salt, ½ tsp black salt, ½ cup water, ½ tsp Chat Masala all together for 15 minutes till thick.

Samosa Chaat

Ingredients for Samosa
Flour 2 cups
Carom seeds ¼ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead
Ingredients for Samosa Filling
Potato (boiled and coarsely mashed) 2
Green chilies chopped 2
Coriander leaves chopped 1 tbsp
Crushed red chili ½ tsp
Chat Masala ½ tsp
Salt ¼ tsp
Ingredients for chat
Samosa 2
Chickpeas boiled ½ cup
Yogurt beaten ½ cup
Chili powder ½ tsp
Chat Masala ½ tsp
Onion chopped 2 tbsp
Coriander chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev chopped 2 -3 tbsp
Method for Samosa
In a bowl mix together 2 cups flour, ½ tsp salt, ¼ tsp carom seeds, 2 tbsp ghee and knead to a medium dough with water as required, cover and leave to rest for 30 minutes, make into balls, roll into a oblong cut from centre into two fill with potato stuffing, seal as shown. Deep fry samosa on low flame till golden brown and crisp. Remove and keep aside.
To serve
In a plate put 2 samosa, press the samosa so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chat Masala, drizzle with tamarind chutney, chopped onion, coriander chutney and garnish with sev.

Raaj Kachori

Ingredients for Kachori
Flour 1 cup
Semolina 1 cup
Salt ½ tsp
Oil for deep frying
Filling for Raaj Kachori
Papri crushed 4
Boiled potato (coarsely mashed) ½ cup
Small chickpeas boiled ½ cup
Yogurt ½ cup
Chat Masala 1 tsp
Coriander chutney 1 tbsp
Lemon juice 1 tbsp
Chili powder ¼ tsp
Black salt ¼ tsp
Coriander leaves chopped 2 tbsp
Tamarind chutney 4 tbsp
Sev for garnish
Method to Make Kachori
In a bowl mix 1 cup semolina and 1 cup flour together with ½ tsp salt, make stiff dough with water and keep for 15 minutes, make balls, roll them into 4 to 5 inches discs deep fry on medium heat, when they puff up, reduce the heat and cook on both sides till crisp, remove and cool.
To Assemble
Make a hole on top of the kachori, fill with papri and potato, sprinkle pinch of chat Masala on top, add 2 tbsp tamarind chutney and 3 tbsp yogurt, add the boiled chickpeas, sprinkle some more chat Masala, salt, chili powder and lemon juice. Add the balance tamarind chutney, coriander chutney and beaten yogurt, garnish with sev and fresh coriander leaves, serve immediately.

Porridge Pak

Ingredients
Porridge oats 1 cup
Desiccated coconut 1 cup
Baking powder ½ tsp
Butter 4 ounce
Flour 1 cup
Caster sugar 6 ounce
Honey 2 tbsp
Milk 2 tbsp
Almond coarsely chopped 4 tbsp
Method
In a sauce pan melt 4 ounce butter and 2 tbsp honey together on low flame. Remove and keep aside, in another bowl mix together 1 cup coconut, 1 cup oats, ½ tsp baking powder, 1 cup flour, 2 tbsp milk, 6 ounce caster sugar and 4 tbsp chopped almonds, add all this to the butter and honey mixture, mix well, spread evenly on a greased pan, bake on 150 degree C for 15 minutes till light golden.

Pizzeta Square

Ingredients
Readymade Puff pastry 250 gm
Pizza sauce 4 tbsp
Capsicum cut into cubes 1
Onion chopped 2 tbsp
Mushroom cut into slices 3
Olives slice 4
Oregano leaves 1 tsp
Parmesan cheese 2 tbsp
Method
Preheat oven 200 degree C, roll puff pastry into 10 inch square, spread on a oven tray, spread with 4 tbsp pizza sauce, scatter the 2 tbsp onion, 1 cubed capsicum, 3 sliced mushrooms and 4 olives on top, sprinkle 1 tsp oregano, top with 2 tbsp parmesan cheese, bake for 20 minutes until puffed and golden. Cut in square and serve.

Pizza Pockets

Ingredients for Dough
Flour 2 cups
Salt ¼ tsp
Sugar ½ tsp
Instant yeast 1 tsp heaped
Oil 2 tbsp
Ingredients for Filling
Mozzarella cheese grated 1 cup
Tomato (cut in cubes) 1
Onion (cut in cubes) 1
Capsicum (cut in cubes) 1
Oregano leaves 1 tsp
Chicken tikka shredded ½ cup
Method for Dough
In a bowl mix together 2 cups flour, ¼ tsp salt, ½ tsp sugar, 1 tsp Instant yeast, 2 tbsp oil and knead into a soft dough with lukewarm water as required, leave to rise for 30 minutes, preheat oven to 200 degree C, grease pizza tray with oil, divide pizza dough into 3 portions, roll pizza dough into 3 circles size of a quarter plate, on one half of each circle sprinkle cheese, tomato, onion, capsicum and shredded chicken tikka, sprinkle with oregano, top with cheese brush the edge of each pizza base with oil, fold the plain half over to form a semi circle, pinch the edges firmly, place pizza pockets on greased tray, brush top with oil, bake for 20 minutes until golden brown, cut in half and serve.

Monaco Tidbits

Ingredients
Saltish biscuit 1 packet
Boiled and shredded chicken 1 cup
Spring onion finely chopped ½ cup
Sweet corn 2 tbsp
Butter 2 tbsp
Flour 3 tbsp
Salt ½ tsp heaped
Crushed red pepper 1 tsp
Chopped green chilies 1 tbsp
Coriander leaves chopped 2 tbsp
Milk ½ cup
Water ½ cup
Vinegar 1 tbsp
Eggs 2 beaten
Fresh bread crumbs 1 cup
Method
Make white sauce by melting 2 tbsp butter, add 3 tbsp flour, ½ tsp salt, 1 tsp crushed red pepper, ½ cup milk, ½ cup water and 1 tbsp vinegar, cook till sauce very thick, add 1 cup boiled and shredded chicken, ½ cup spring onion, 2 tbsp sweet corn, 1 tbsp chopped green chilies and 2 tbsp coriander leaves, mix well, cool mixture, spread on biscuits, cover with second biscuit, dip in egg, roll in fresh bread crumbs, deep fry till light golden.

Mince pin wheel surprise

Ingredients
Samosa roti whole 4
Roasted mince ½ kg
Fresh cream ¼ cup
Eggs 2 + 2
Ingredients for mince filling
Mince ½ kg
Onion 1 cup chopped
Ginger garlic 1 tsp heaped
Chili powder 1 tsp
Salt 1 tsp
Coriander powder 1 tsp
All spice 1 tsp
Lemon juice 2 tbsp
Green chilies chopped 4
Coriander leaves chopped 4 tbsp
Oil 2 tbsp
Method for mince
Heat 2 tbsp oil, add 1 cup chopped onion, fry till light pink, add 1 tsp Ginger garlic, 1 tsp Chili powder, 1 tsp Salt, 1 tsp Coriander powder, 1 tsp All spice and 2 tbsp Lemon juice, cover and cook till mince tender, lastly add 4 tbsp coriander leaves and 4 chopped green chilies. Remove and keep aside, beat 2 eggs and ¼ cup cream together, put 1 samosa roti on flat surface, brush all over with egg and cream paste, cover this with another samosa roti, brush egg and cream paste over second roti, sprinkle about half cup prepared mince, cover with 3rd samosa roti, spread egg and cream paste, then spread the prepared mince, sprinkle some chopped hara masala, cover with the 4th samosa roti, apply with cream and egg paste, now start to roll at one end, roll tightly like a Swiss roll, wrap in foil and refrigerate for a few hours, cut fingers wide slices of the rolls and put in a plastic container with plastic between layers. Freeze when required, do not thaw beat 2 eggs dip each piece in egg and shallow fry over moderate heat till light golden, serve hot with chatni.