CHILLI CHICKEN HOT DOG by shireen

                                          CHILLI CHICKEN HOT DOG



      Hot dogs buns 4

      Grated cheese ½ cup

      Mustard paste 1 tsp

      Onion sliced 2

      Capsicum chopped cut into tiny cubes 1

      Ketchup 2 tbsp

      Ingredients for chili chicken topping

      Boneless chicken cut into tiny cubes 1 cup

      Chili sauce 1 tbsp

      Soya sauce 1 tbsp

      Chili garlic sauce 1 tbsp

      Salt ½ tsp

      Black pepper ½ tsp

      Flour 2 to 3 tbsp

      Method for chicken topping

      Marinate chicken with 1 tbsp chili sauce, 1 tbsp chili garlic sauce, 1 tbsp soya sauce, ½ tsp salt and ½ tsp pepper for 10 minutes, sprinkle 2 tbsp dry flour and mix well, heat oil and fry 1 cup chicken till light golden, cut the bun into ½ length wise, and toast slightly with 1 tbsp oil in a pan, keep aside, Southey 2 onion cut in rings in 2 tbsp oil for 2 minutes, spread 1 tsp mustard paste on each piece of bun, mix fried chicken with 1 capsicum and 2 tbsp ketchup, spread chili chicken topped with onion rings, cover with half bun, cut into half, fix with toothpick, roll in butter paper and serve hot.

   
note  grated cheese has to be  mix it with chicken

Apricot cream by shireen

                                            Apricot cream

Ingredients

Apricots 200 gm

Evaporated milk chilled 1 tin

Lemon jelly 1 packet

Cream 8 ounces whipped

Lemon juice 1 tbsp

Gelatin powder 1 tbsp

Caster sugar 4 tbsp

Method

Dissolve 1 packet jelly in 1 cup of water, and spread in a mold, soak 200 gm apricot for 4 hours, remove seeds and blend apricots to a puree add in it 1 cup of water and cook for 10 minutes and sieved, dissolve 1 tbsp gelatin in ¼ cup water add to the puree with 1 tbsp lemon juice, beat evaporated milk till double and thick, gradually fold in apricot puree also mix in 8 ounce cream pour over the set jelly and freeze till set, over turn and serve.

Summer fantasy by shireen

                                     Summer fantasy

Ingredients

Condensed milk chilled 1 can

Lemon juice ¼ cup

Fresh cream whipped 2 packets

marie Biscuits broken into tiny biscuits 200 gm

Pineapple tidbits 1 cup

Chocolate chips 4 tbsp

Method

Beat 1 can condensed milk and ¼ cup lemon juice together till creamy, mix in 1 cup pineapples, 2 packets chilled cream and 200 gm biscuits. Spread in a bowl, decorate with pineapple cubes, with 4 tbsp chocolate chips and chocolate sauce, serve chilled.

Cocktail Aaloo by shireen

                                 Cocktail Aaloo

Ingredients

Baby potatoes 1 kg boiled and peeled

Roasted white cumin crushed 1 tbsp

Roasted coriander crushed 1 tbsp

...Kashmiri red chilies

(Soaked in water and grinded) 12

Ginger garlic paste 1 tbsp

Salt 1 tbsp

Chat Masala 1 tbsp

Tamarind juice ¾ cup

Curry leaves few leaves

Mustard seeds ½ tsp

Fenugreek seeds ¼ tsp

Oil ½ cup

Method

In a bowl Mix together 1 tbsp crushed cumin, 1 tbsp coriander crushed, 12 grinded red chilies, 1 tbsp ginger garlic paste, ¾ cup tamarind juice and 1 tbsp salt, ½ cup heat oil add few curry leaves, ½ tsp mustard seeds and ¼ tsp fenugreek seeds add in this all the spices mixed in bowl, fry well adding little water till oil comes on top, add 1 kg boiled potatoes, cook on low flame for 5 minutes, lastly add 1 tbsp chat Masala, remove potatoes in a platter, fix a tooth pick in each potato.

For cocktail serving

Garnish with finely chopped coriander leaves.

Pizza wheel by shireen

                                                  Pizza wheel


Ingredients for dough

Flour 2 ½ cup

Instant yeast 1 tbsp heaped

Salt ½ tsp

...Sugar 1 tsp

Egg 1

Oil 4 tbsp

 Dry milk powder 2 tbsp



            Ingredients for topping

            Onion chopped ½ cup

            Capsicum finely chopped 1

            Hard boiled eggs chopped 2

            Chili garlic sauce as required

            Oregano leaves 1 ½ tsp

            Grated cheddar cheese 1 ½ cup

            Method

            In a bowl mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg, 4 tbsp oil and 2 tbsp dry milk, knead with Luke warm water as required, leave to rise, cover for 1 hour until double, now roll the dough to a rectangular spread with chili garlic sauce, sprinkle with ½ cup chopped onion, 1 chopped capsicum and 2 hard boiled eggs, 1 ½ tsp oregano leaves and 1 ½ cup cheddar cheese. Roll tightly from long side, cut into slices, bake in a pre heated oven on 200 degree C for 15 minutes.

MINI QUICHES by shireen

                                                                      MINI QUICHES

Ingredients for Base:
Flour 8 ounce
Butter 4 ounce
 Egg yolk 1
 Salt ¼ tsp


 Ingredients for filling:
 Eggs 2
 Cheddar cheese 2 tbsp
 Fresh cream 1 cup
 Salt ½ tsp
 White pepper ½ tsp
 Mustard ½ tsp
 Sweet corn 2 tbsp
 Capsicum (chopped) 2 tbsp

Method for base:
1. Sieve flour and salt together.
 2. Mix in butter till mixture resembles bread crumbs add in yolk and knead with chilled water as required.
 3. Roll prepared dough and cut with round cutter and place in a tart tray bake blind for 10 minutes
 4. Remove from oven slightly cool fill with filling mixture re bake for 20 minutes.

 Method for filling:
  1. In a bowl add the eggs, cheddar cheese,fresh cream,salt, white pepper,mustard, sweet corn and chopped capsicum together

Jelly Delight by shireen

                                               Jelly Delight

Red Jelly 1 Packet

Green Jelly 1 Packet

Orange Jelly 1 Packet

PineApple Jelly 2 Packets

Evaporated Milk 1 Can

Fruit Cocktail 1 Tin

Fresh Cream 1 Pack

Set Red, Green and Orange jelly in bowls and cut in to Cubes....2 Packs of PineApple jelly Disslove in a cup of warm water and then beat it with 1 LARGE can of Evaporated Milk...When this mixture become fluffy add 1 pack of fresh cream in it and beat again...pour this mixture in a bowl and fold it with jelly cubes and Fruit Cocktail...Chilled and serve.
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 JELLY DELIGHT:

      ingredients:

      green,red jellys (cook & set)

      1 small tin of evaporated milk chilled

      1 packet of pineapples jelly crystals

      fruit cocktail 1 cup

      1 packet of tetra pack cream

      METHOD:in a blender add evaporated milk,cream,pineapple jelly crystals blend it well,then in a serving dish add fruits & add blended mixture on the top garnished both set jellys into a cubes chilled it in a freezer & served...

Hara masala chicken by shireen

Hara masala chicken

Ingredients

Chicken cut into small pieces 1 kg

Ginger garlic paste 2 tbsp

Green chilies chopped 20

...Coriander leaves ½ bunch

Yogurt 2 cups

Lemon juice 2 tbsp

Ginger finely slice 2 tbsp

Oil ¾ cup

National chicken hara masala 1 packet

Method

In a blender grind together 20 chopped green chilies, 2 cups yogurt, ½ bunch coriander leaves, 2 tbsp lemon juice, heat ¾ cup oil in a pan, add 2 tbsp ginger garlic paste, fry for 2 minutes add 1 kg chicken and fry for another 5 minutes now add 1 packet of national chicken hara masala and the blended mixture, cook for 20 minutes on medium flame till chicken done, lastly add 2 tbsp sliced ginger and serve with nan.

peri peri chicken by shireen

                                    peri peri chicken


 Peri peri sauce

1 cup boiling water

6 Kashmiri chillies

1/4 cup or 15 whole red button chillies

(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)

1 Tbsp crushed chilli*

1 Tbsp garlic paste

1 chopped onion

1 Tbsp crushed mustard seeds (achar rye)

1 Tbsp crushed corriander powder (not roasted)

1/2 tsp citric acid (tatri)

1/2 cup vinegar

2 Tbsp lemon juice

1/2 cup oil

The next day add above ingredients and blend (include soaking water) into a fine paste.

Place in sterilised jars and keep in fridge for up to 3 months.

*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli.

Flame Grilled Chicken

Marinade

2 tikka pieces (1/2 kg) 1 leg, 1 breast piece - skin on* pricked with fork allover

2 Tbsp soy sauce

2 Tbsp wostershire sauce

3/4 tsp black pepper powder

1 tsp heaped salt

1 Tbsp garlic paste

2 Tbsp lemon juice

3 Tbsp peri peri sauce

1 tsp meat tenderiser powder (don't use green papaya it will change taste)

Place all ingredients in bowl and mix well. Cover and marinade in fridge for 2-3 hours.

Preheat oven to 190 degrees

Place marinated chicken on a rack in a roasting pan. Put a spoon of marinade ontop of chicken cook for 10 mins then turn chicken piece over, add more marinade and cook for another 20 mins.

Heat a piece of coal on stove

Take chicken from pan. Place in frypan, put a spoon of peri peri sauce (not marinade) ontop of chicken In a piece of foil add coal ipece and a teaspoon of oil. Cover with lid or foil and cook on medium low heat for 3 mins, turn over chicken cook for another minute and serve.


 *if using chicken with no skin, cover roasting with foil before baking so chicken doesn't dry.

Serve with salad, fries and fresh rolls.

note  u can also serve a side of mix saute vegetables as well as rice or toasted pita bread

FRANKIE`S BY shireen

                                    FRANKIE`S


Frankie’s Ingredients for filling
 Undercut thinly sliced 250 gm
 Ginger garlic paste 1 tsp
 Salt 1 tsp
 Yogurt ½ cup
 Water 1 cup
Potatoes cubed and boiled 2
Onion chopped 1
 Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
 All spice powder ½ tsp
 Ketchup 2 tbsp
 Chili sauce 2 tbsp
 Lemon juice 2 tbsp
Oil 2 tbsp

 Ingredients for paratha
Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp Salt ½ tsp Sugar ½ tsp Oil for frying Method for paratha In a bowl add 2 ½ cup flour, 1 ½ tsp yeast, 3 tbsp oil, ½ tsp salt, ½ tsp sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small round balls , with a rolling pin roll the dough into a paratha and fry .


Method for filling Cook 250 gm thinly sliced undercut beef with 1 tsp ginger garlic paste, 1 tsp salt, ½ cup yogurt and 1 cup of water till water dries and the beef is tender, heat 2 tbsp oil in pan add 2 tbsp ketchup, 2 tbsp chili sauce, ½ tsp black pepper,1 tsp crushed red pepper, ½ tsp all spice powder and 2 tbsp lemon juice also add in it 2 boiled potatoes cubes, 1 chopped onion, 1 cubed capsicum and meat mixture, remove from heat and cool, put the filling on the paratha and seal with a toothpick

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NATIONAL TANDORI CHICKEN BY shireen

                                 NATIONAL TANDORI CHICKEN



Ingredients

Chicken (cut into 8 pieces) 1 kg

Yogurt 1 cup

National white vinegar ½ cup

Ginger garlic paste 2 tbsp

Lemon juice 2 tbsp

Oil 3 tbsp

National Tandori Masala 1 packet

Method

Give cuts on 8 pieces of 1 kg chicken and marinate with ½ cup white vinegar for 30 minutes, remove chicken pieces from vinegar and marinate with 1 cup yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice and 1 packet National Tandori Masala, mix all well, bake in a pre heated oven for 35 to 40 minutes or cook in a pan with ¼ cup oil till chicken tender, serve with Naan.

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National Tandori chicken Ingredients
Chicken (cut into 8 pieces) 1 kg Yogurt 1 cup National white vinegar ½ cup Ginger garlic paste 2 tbsp Lemon juice 2 tbsp Oil 3 tbsp National Tandori Masala 1 packet

 Method Give cuts on 8 pieces of 1 kg chicken and marinate wit...h ½ cup white vinegar for 30 minutes, remove chicken pieces from vinegar and marinate with 1 cup yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice and 1 packet National Tandori Masala, mix all well, bake in a pre heated oven for 35 to 40 minutes or cook in a pan with ¼ cup oil till chicken tender, serve with Naan.

CHICKEN SHORBA BY shireen

                                             Chciken Shorba  

 Ingredients Wheat (soaked overnight) ½ kg Chicken boneless ½ kg Turmeric ½ tsp Ginger garlic 2 tbsp Green chilies grinded 1 tbsp Black pepper 1 tsp Salt 1 tbsp Tomatoes blended 3 For baghar Oil ½ cup Mint chopped 1 bunch Ginger finely sliced 2 tbs...p Green chilies chopped 6 Brown onion ¼ cup All spice 1 tsp heaped

method soak ½ kg wheat over night, boiled in 12 cups of water and ½ tsp of turmeric till tender, cool and blend, boil ½ kg boneless chicken with 2 tbsp of ginger garlic paste, 1 tsp black pepper, 1 tbsp salt, 1 tbsp grinded green chilies and 4 cups of water till chicken tender, then chopperize chicken, in your blended wheat add the chopperize chicken with blended and sieved tomato mixture, mix all well and cook till boiling, lastly heat ½ cup oil and add to the shorba with 1 bunch chopped mint leaves, 1 tsp all spice, 2 tbsp ginger Julian, 6 chopped green chilies and salt to taste, mix well and serve hot.

PENDIAN BY shireen

                            PENDIAN




Pendian Ingredients
Semolina ½ kg Gond 125 gm Pistachio 125 gm Almonds blanched 125 gm Ghee 1 ½ to 2 cups Caster sugar heaped 1 ¼ cup Green cardamom 1 ½ tsp Nut meg grinded ½ tsp

 Method Heat 1 ½ - 2 cups ghee, fry 125 gm blanched ...and skin removed almonds for 5 minutes, remove then fry 125 gm pistachio, remove and cool, grind both separately and keep aside, fry 125 gm gond in ghee, when it puffs remove cool and crushed, in the left over ghee, fry ½ kg semolina on low flame for at least 10 minutes on low flame. Then mix in it 125 gm almonds, 125 gm pistachios, 1 ¼ cup caster sugar, 1 ½ tsp cardamom powder, ½ tsp nutmeg grinded. mix all well, leave it on dum for 10 minutes, makes laddos.

NATIONAL MASALAY DAR BOMBAY BIRYANI by shireen

                                     NATIONAL MASALAY DAR BOMBAY BIRYANI


National Masaly dar Bombay Biryani Ingredients
 Chicken ½ kg Rice ½ kg Onion chopped 1 cup Tomatoes finely chopped 4 Potatoes cut into 4 pieces each 3 Yogurt 1 ¼ cup Ginger garlic paste 2 tbsp heaped Green chilies whole 6 National masaly dar bombay biryani masala ...1 packet Oil ¼ cup

 Method Heat1/4 cup oil, fry 1 cup onion light golden add ½ kg chicken with 2 tbsp ginger garlic paste, 4 finely chopped tomatoes, 1 ¼ cup yogurt and 1 packet National Masaly dar Bombay Biryani Masala, cook for 10 minutes then add 2 cup water with 4 potatoes, cover and cook till chicken and potatoes tender, when oil comes on top add 6 whole green chilies and remove from fire, in another pan boil ½ kg rice in water with salt till ¾ done, now give layers of biryani add yellow color on top and simmer for 10 to 15 minutes, serve with salad and raita.

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NATIONAL SABZI MASALA by shireen

                                        NATIONAL SABZI MASALA



National sabzi masala Ingredients
 Potatoes 2 chopped Carrots 2 chopped into cubes Peas 1 cup Cauliflower 250 gm Green chilies 6 whole Onion 2 chopped Tomatoes 2 chopped Oil ½ cup National sabzi masala 3 tbsp

Method Heat ½ cup oi...l add 2 chopped onions, fry for 5 minutes, add 2 chopped tomatoes and fry well for 10 minutes, then add all the chopped vegetables with 3 tbsp of national sabzi masla, fry for 2 minutes, add 1 cup water, cover and cook on low flame till tender.

DORA KABAB by shireen

                              DORA KABAB

Dora Kabab Ingredients
 Bread slices 12 Onion chopped ½ cup Green chilies chopped 1 tbsp Capsicum finely chopped 2 Tomatoes finely chopped 2 Ginger chopped 1 tbsp Egg 1 or 2 Coriander leaves chopped 3 tbsp Chat Masala 1 tsp Cumin powder ...1 tsp Salt 1 tsp Black pepper 1 tsp Crushed red pepper 1 tsp Corn flour 4 tbsp

 Method Remove sides from 12 bread slices, soak in water and squeeze off excess water. Mix in the soaked bread, ½ cup onion chopped, 1 tbsp green chilies chopped, 2 chopped capsicums, 2 chopped tomatoes, 1 tbsp chopped ginger, 3 tbsp coriander leaves, 1 or 2 beaten eggs, 1 tsp chat masla, 1 tsp cumin powder, 1 tsp salt, 1 tsp black pepper, 1 tsp red pepper, 4 tbsp corn flour and mix all well. Make small patties of the mixture, fry in medium oil till light golden.

GUJRATI DHOKRAY by shireen

SPECIAL DHOKRA CHUTNEY

Special dhokra chatni Ingredients Cocom 8 Kashmiri red chili 4 Garlic 6 cloves Method Soak together 8 cocom, 4 red chili and 6 cloves of garlic for 4 hours, cook in 1 cup water for 10 minutes, grind well. Heat ¼ cup oil add 1 tsp cumin seeds, add this on... top of the chatni, cook for another 5 minutes and remove, serve with dhokry.

GUJRATI DHOKRAY

Gujrati dhokry Ingredients Semolina ½ kg Gram flour 250 gm yogurt ½ kg Fruit salt 2 tbsp water ½ cup or as required white cumin seeds 1 ½ tsp coriander leaves chopped 2 tbsp chili powder ½ tsp method soak ½ kg semolina and 250... gm gram flour with ½ kg yogurt and 2 tbsp chopped coriander leaves for at least 6 hours. Method for steaming Grease the moulds, take ¼ batter from soaked semolina mixture, add to it ¾ tsp fruit salt mixed with ¼ cup water, add in the batter mix well, pour in molds, topped with dash of ½ tsp chili powder, 1 ½ tsp white cumin seeds and 2 tbsp chopped coriander leaves, cover and steam for 8 to 10 minutes, serve with dhokra chatni.

Russian Kabab by shireen

                                        Russian Kabab

Ingredients

Chicken boneless breast 3

Potatoes boiled and mashed 2 cups

Capsicum (finely chopped) 1

Carrot (finely chopped and boiled) 1

Sweet corn ½ cup

Spring onion leaves chopped 2 tbsp

Flour 4 tbsp

Milk ½ cup

Butter 2 tbsp

Salt 1 tsp

Black pepper 1 tsp

All spice powder ½ tsp

Coriander leaves chopped 3 tbsp

Green chilies chopped 2

Eggs beaten 2 to 3

Method

Boil 3 chicken breasst in 2 cups of water till tender, shred chicken, heat 2 tbsp butter in a sauce pan add 4 tbsp flour with 1 tsp salt and 1 tsp black pepper, add ½ cup milk with 1 chopped capsicum, 1 carrot, ½ cup sweet corn, 2 tbsp spring onion, 2 cups mashed potatoes, mix all well, make them into flat kabab, dip in beaten 2 to 3 eggs and shallow fry in frying pan.

Aflatoon kabab by shireen

 Aflatoon kabab

Ingredients

Mince ½ kg

Onion brown and ground 3 tbsp

Green chilies 6 grinded

All spice powder 1 tsp

Chili powder 1 tsp

Salt 1 tsp

Egg 1 beaten

Yogurt 2 tbsp

Roasted gram ground 2 tbsp

Almonds blanched and ground 10

Poppy seeds 1 tbsp

Desiccated coconut 1 tbsp

Coriander leaves chopped 2 tbsp

Butter paper to wrap

Method

Marinate ½ kg mince with 3 tbsp brown onion grinded, 6 green chilies grinded, 1 tsp all spice, 1 tsp chili powder, 1 tsp salt, 2 tbsp yogurt, 1 tbsp grinded coconut, 1 tbsp poppy seeds, 10 grinded almonds, mix well, lastly mix in 2 tbsp grinded gram, 2 tbsp coriander leaves and 1 beaten egg, mix very well make into aflatoon shape, wrap each kabab in butter paper, twist and turn the edges of paper from both sides, heat oil and shallow fry in frying pan on low flame. Serve hot.

BANOFFEE SWEET

                                                  BANOFFEE SWEET

      Ingredients

      for crust:

      1 1/2 cups digestive biscuits, ( finely crushed)

      10 tablespoons butter, softened

      for filling:

      2 (14-ounce) cans sweetened condensed milk(not evaporated) 14 oz is almost 397 grams

      3 large bananas or 6 samall bananas (sliced)

      1 1/2 cups heavy whipping cream

      1/3 cup confectioners' sugar

      1 teaspoon vanilla or cocoa powde...r (what ever u like.. but i like cocoa)

      some semisweet choclate to grate and garnish on top

      Preperation for crust:

      Mix digestive biscuits crumbs with softened butter and press mixture into lightly greesed 9-inch pie plate. and cool it in freezer for 20 mins.

      to make the toffee:

      take 2 cans of condensed milk and put in in a pan 3 quarter filled with water and put it on stove for boiling for about 3 to 4 hours, meanwhile keep checking the quantity of water, and maintaine the ratio of water in the pan.

      after 3.5 hours take the tins out of the water with and shut down the stove... let the tins cooled. and the open the can, do not open it directly...

      u will see that condensed milk has turned to caramelized toffee colour... thta the thing we will need for our banofee..

      filling:

      Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. pour Sliced bananas layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla essence or cocoa powder and spread on top of toffee filling and bananas.

      now grate choclate bars on the top of the cream layer...

      and let it cool in fridge for 6 to 8 hours or until set, or in freezer for 1 to 2 hours until set.

  Enjoy
  
    note condensed milk in which there is sugar... but if u avoid tht much sweet thn u can omit the cofectioners sugar.. caz main taste in this recipe is due to that toffeee... which is condensed milk...

    

     note  u have to put sealed condesed milk   tins in water.. not boiling water.. u will put them in before the water to boil... n 4 hours is the max tym... it can also take 3 hours... dependent upon ur stove flame intensity... n ur on tym observtion of water... dnt let the water dry... keep watching meanwhile... and whenever water dries to 2 quaters... fill it again... ok

note  u can make it a day b4 and keep it in fridge... but remember keep it in fridge only... donot deep freeze it overnight..and dn forget to cover it well cz whipping cream absorbs smells very soon.. and as we all know we keep lots of other stuffs in our fridge so b very sure in covering ur dessert...
for fridge the tym duration is maximum 6 hours... and for freezer is 2 hours

note  honey bananas will not turn black inshaAllah... they ll b coated with caremal and cream thats y dont worri about that... and basically this dish is refrigerated for 6-8 hours in fridge...


note if u found a condensed milk in the market  that is caramel one...i mean us per likha hai caramel condensed milk....n its colour is somewot brownish that wot it showd on the tin.then use it
 u can use that tin directly cuz if we are making caramel condensd milk  then no need to cook condensed milk in water for 3-4 hours

Chocolate Mousse Cake

                                             Chocolate Mousse Cake

Ingredients

4 egg whites

½ cup (110 g) sugar

5 oz (140 g) hazelnuts, finely ground

2 tablespoons unsweetened cocoa powder

--------

9 oz (250 g) dark semi or bittersweet chocolate (60-70%)

4 egg yolks

1/3 cup (70 g) sugar

¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream

Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.

Mix with finely ground hazelnuts and cocoa powder.

Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.

Cool the cake.

Melt finely chopped dark chocolate over hot water.

Beat the egg yolks with 2 oz sugar until white.

Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.

Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.

Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.

Transfer to the cake tin, and place in the refrigerator for several hours.

If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.

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Chicken Jalfrezi BY SHIREEN

                                       Chicken Jalfrezi

Ingredients

Chicken boneless ½ kg

Capsicum 2

Onion 2

Tomatoes (finely chopped) 3

Green chilies (cut in strips) 4

Yogurt 1 cup

Oil ½ cup

National Chicken Jalfrezi Masala 1 packet

Method

Marinate chicken cubes with 1 packet of National Chicken Jalfrezi Masala for 15 minutes. In a pan heat ½ cup oil, add 3 chopped tomatoes and fry well till oil comes on top and the tomatoes are tender. Now add in marinated chicken. Fry for 10 minutes, add 2 cubed capsicums, 2 onions chopped and 4 sliced green chilies, cook for another 5 minutes. Remove and serve with boiled rice.

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Mexican Chimichangas

Mexican Chimichangas  by shireen

Ingredients

Tortillas 4

Chili beef 2 cups

Salsa 4 tbsp

Sour cream 4 tbsp

Grated cheddar cheese 4 tbsp

Spring onion 4 tbsp

Oil for frying

Method for Chimichangas

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

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Tahaali Chaudhry Mexican Chimichangas

Ingredients Tortillas 4Chili beef 2 cupsSalsa 4 tbspSour cream 4 tbspGrated cheddar cheese 4 tbspSpring onion 4 tbspOil for frying

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

23 hours ago · LikeUnlike · FlagTahaali Chaudhry Mexican chalupas

Ingredients for tortillas

Flour 2 cupsBaking powder ½ tspSalt ½ tspOil 2 tbspWarm water to knead

... See More

Ingredients for chili beef

Mince 250 gm Chili powder 1 tspBlack pepper powder ½ tspWhite cumin powder 1 tspSalt 1 tspOregano ½ tspGinger garlic paste 1 tspFlour 1 tbspKidney beans ½ can Tomato puree ½ cupOil 2 tbspIngredients for Salsa SauceOil 2 tbspGarlic paste ½ tspTomato paste 2 tbspOnion chopped 2 tbspTomatoes deseeded and chopped 4Capsicum finely chopped 2 tbspSalt ½ tspRed pepper crushed ½ tspSugar 1 tspGreen chilies chopped 2For topping :-Grated cheddar cheese 4tbspSour Cream 4tbspSalsa 4tbspSpring onion chopped 4tbspSweet corn ½ cup

Method for tortillasSieve 2 cups flour in a bowl, add in 2 tbsp oil, ½ tsp salt and ½ tsp baking powder, gradually mix in warm water and form into a medium dough, knead well, cover with a damped cloth and leave it for ½ hour, then roll them into quarter plate size, shallow fry one at a time until just crisp, remove and keep warm.

Method for chili beefHeat 2 tbsp oil in a pan, add 1 tsp ginger garlic paste with 250 gm mince, 1 tbsp flour, 1 tsp chili powder, ½ tsp black pepper powder, 1 tsp cumin powder, 1 tsp salt, ½ tsp oregano,2 green chilies chopped ,2tbsp capsicum chopped and ½ cup tomato pure, cook for 5 minutes, add 1 cup water, cover and cook till mince done, add ½ can kidney beans, mix well and keep aside.

Method for salsa sauceIn another pan heat 2 tbsp oil add 2 tbsp chopped onion and ½ tsp garlic paste, cook for 2 minutes, add 4 chopped tomatoes with 2 tbsp tomato paste, ½ tsp salt, ½ tsp red pepper crushed, 1 tsp sugar and red chilies, add half cup water and cook till thick.To servePut 4 fried tortillas on platter, spread with chili beef and corn, drizzle salsa, sour cream, chopped spring onion and grated cheese, serve immediately. Add vinegar, let it simmer for another 5 minutes.

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MAXICAN CHALUPAS by shireen

                                             MAXICAN CHALUPAS


      Ingredients for tortillas

      Flour 2 cups

      Baking powder ½ tsp

      Salt ½ tsp

      Oil 2 tbsp

      Warm water to knead

      Ingredients for chili beef

      Mince 250 gm

      Chili powder 1 tsp

      Black pepper powder ½ tsp

      White cumin powder 1 tsp

      Salt 1 tsp

      Oregano ½ tsp

      Ginger garlic paste 1 tsp

      Flour 1 tbsp

      Kidney beans ½ can

      Tomato puree ½ cup

      Oil 2 tbsp

      Ingredients for Salsa Sauce

      Oil 2 tbsp

      Garlic paste ½ tsp

      Tomato paste 2 tbsp

      Onion chopped 2 tbsp

      Tomatoes deseeded and chopped 4

      Capsicum finely chopped 2 tbsp

      Salt ½ tsp

      Red pepper crushed ½ tsp

      Sugar 1 tsp

      Green chilies chopped 2

      For topping :-

      Grated cheddar cheese 4tbsp

      Sour Cream 4tbsp

      Salsa 4tbsp

      Spring onion chopped 4tbsp

      Sweet corn ½ cup

      Method for tortillas

      Sieve 2 cups flour in a bowl, add in 2 tbsp oil, ½ tsp salt and ½ tsp baking powder, gradually mix in warm water and form into a medium dough, knead well, cover with a damped cloth and leave it for ½ hour, then roll them into quarter plate size, shallow fry one at a time until just crisp, remove and keep warm.

      Method for chili beef

      Heat 2 tbsp oil in a pan, add 1 tsp ginger garlic paste with 250 gm mince, 1 tbsp flour, 1 tsp chili powder, ½ tsp black pepper powder, 1 tsp cumin powder, 1 tsp salt, ½ tsp oregano,2 green chilies chopped ,2tbsp capsicum chopped and ½ cup tomato pure, cook for 5 minutes, add 1 cup water, cover and cook till mince done, add ½ can kidney beans, mix well and keep aside.

      Method for salsa sauce

      In another pan heat 2 tbsp oil add 2 tbsp chopped onion and ½ tsp garlic paste, cook for 2 minutes, add 4 chopped tomatoes with 2 tbsp tomato paste, ½ tsp salt, ½ tsp red pepper crushed, 1 tsp sugar and red chilies, add half cup water and cook till thick.

      To serve

      Put 4 fried tortillas on platter, spread with chili beef and corn, drizzle salsa, sour cream, chopped spring onion and grated cheese, serve immediately.

BEST EVER CARROT CAKE by shireen

                                    BEST EVER CARROT CAKE



Best Ever Carrot Cake Ingredients
Eggs beaten 4
 Flour 2 cups
Sugar 2 cups
 Carrots finely shredded 3 cups
Oil ¾ cup
Walnuts finely chopped ½ cup
 Baking powder 2 tsp
Baking soda ½ tsp

Ingredients for Cheese Frosting
Butter 2
ounce Cream cheese 4 ounce
 Icing sugar sifted 1 ½ cup heaped
Vanilla essence ½ tsp

 Method
 Grease and sprinkle some flour on two 9 inches round cake pans, in a large bowl mix together 2 cups flour, 2 cups caster sugar, 2 tsp baking powder and ½ tsp baking soda, in another bowl mix together 4 beaten eggs, 3 cups carrots and ¾ cup oil, add egg mixture to flour mixture, stir until combined, pour batter into prepared pans and bake on 180 degree for 40 minutes. Remove, cool on wire rack. Apply cheese frosting. Decorate top with ½ cup walnut halves or chopped walnuts. Serve chilled.


Method for Frosting
 In a bowl, mix together 2 ounce Butter, 4 ounce Cream cheese, 1 ½ cup heaped Icing sugar sifted and ½ tsp Vanilla essence.


 http://www.zaiqa.com/recipe/6883/best-ever-carrot-cake-and-cheery-nut-biscuts-by-shireen-anwer

CHERRY NUT BISCUITS by shireen

CHERRY NUT BISCUITS


Cherry Nut Biscuits Ingredients
Egg 1
Butter 4 ounces
 Peanuts crushed coarsely 4 ounces
Self rising flour 1 cup
 Caster sugar ¼ cup
 Vanilla essence 1 tsp
Glaze cherries halves as required

Method Beat 4 ounce butter and ¼ cup sugar until light and creamy, add 1 egg... and 1 tsp vanilla essence, beat well, add 1 cup sifted flour and mix to a soft dough, drop rounded tsp full of mixture into peanuts, roll into balls put on greased oven tray, allow room for spreading, press half a cheery on top of each, bake on 15 minutes on 180 degree C.

'ChocolateAlmond Brownies'

                                             'ChocolateAlmond Brownies'

Ingredients:

250gms semi-dark Chocolate, chopped into small pieces

1cup Refine flour (meda)

3/4 cup Almonds,finely chopped

1/2cup Sugar + 1/4 cup Splenda (Original Recipe: 3/4 cup Sugar)

1/2cup butter (3/4 for a fudgier brownie)

2eggs (for 4 egg whites)

1/2tsp Vanilla essence

1/2tsp Baking powder

Note:I ran out of eggs, so used just 2 instead of 4. The result is my brownie is alittle crumbly, but it tasted delish!

Preparation:

1: Melt butter and chocolatechunks in a bowl over simmering water and let cool to room temperature. Keepaside.

2: Roast the chopped almonds for a minute.

3: Into the cooled chocolate-butter mixture, whisk onsugar + splenda, eggs, roasted nuts (save some for topping!) vanilla essenceand flour, one by one, into a smoothbatter.

4: I got some use-n-throw baking dish for a dollar, so Ipoured in the brownie batter into the pan, smooth the top with a spatula andsprinkle the left over roasted almonds.

5: Center a rack in the oven and preheat the oven to350F. Bake for 25-35 minutes. Put in a knife into its center, it must come out'clean', with no batter sticking to it! Coolit to room temp, slice it up and serve warm or cold. Brownie sliced up... andserved - ready to eat!

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RECIPES BY Chef Adeel

                                       Chocolate Kiss Cookies1 1/4 cups Butter
1 cup Sugar
2 Eggs
1/2 teaspoon Vanilla extract ... See More
3 1/4 cups Refine flour
400 gm chocolate kisses
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour.
Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star- or daisy-shaped disc.
Bake at 375 degrees F. for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 dozen.
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Chocolate Drink cake

Ingredients:

225 gm Maida flour ...
400 gm Sweetened Condensed Milk
3 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp Cooking Soda
125gms Butter
200 ml Aerated Cola Drink
A pinch of Salt
200 gm Milk Chocolate
½ kg Fresh Cream
250gms icing sugar
200 gm white chocolate

Method

Place a thick bottomed pan on very low flame and melt butter in it.
Remove from the flame and let the butter cool.
Add condensed milk and mix well.
Sift maida, cocoa powder, and baking powder, cooking soda and salt together. Make sure there are no lumps in the mixture.
Grease a baking tray with little butter.
Dust it with maida and keep it aside.
Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
Now add aerated cola and mix it well
Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f.)
When it is done, let it cool and then slit it horizontally into two.
Whip the cream till light and fluffy
Sandwich the two layers of cake with whipped cream and cherries
Top with whipped cream and cherries.
Grate dairy milk chocolate bar and sprinkle over the cake.
Serve it chilled.
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CAKE
 Ingredients:

225 gm Maida flour .
400 gm Sweetened Condensed Milk
3 tbsp Cocoa Powder ... See More
1 tsp Baking Powder
1 tsp Cooking Soda
125gms Butter
200 ml Aerated Cola Drink
A pinch of Salt
200 gm Milk Chocolate
½ kg Fresh Cream
250gms icing sugar
200 gm white chocolate

Method

Place a thick bottomed pan on very low flame and melt butter in it.
Remove from the flame and let the butter cool.
Add condensed milk and mix well.
Sift maida, cocoa powder, and baking powder, cooking soda and salt together. Make sure there are no lumps in the mixture.
Grease a baking tray with little butter.
Dust it with maida and keep it aside.
Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
Now add aerated cola and mix it well
Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f.)
When it is done, let it cool and then slit it horizontally into two.
Whip the cream till light and fluffy
Sandwich the two layers of cake with whipped cream and cherries
Top with whipped cream and cherries.
Grate dairy milk chocolate bar and sprinkle over the cake.
Serve it chilled.
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Quick mango fool
Ingredients
4 mangoes
½ cup water... See More
1 cup sugar
1 cup whipped cream
How to make Mango Fool
Peel the mangoes thinly and then cut off pulp from the stone.
Stew the pulp, stones, sugar and water gently till tender.
Rub through a coarse sieve and cool thoroughly.
Pour into the whipped cream, stirring all the time.
Serve in glasses with finger biscuits.
........................///////////////////////
Mango Flan

Burn prove Cho!
Ingredients
Caramel: ...
1 cup sugar
1/4 cup water
Flan:

3 mangoes, peeled and cut into pieces
5 egg yolks
2 eggs
1 tbsp sugar
1 cup sweetened condensed milk
1 cup cream
1/4 teaspoon vanilla extract
2 mango for garnish
Directions
1. To prepare the caramel, put sugar in a small pot with of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
3. Preheat the oven to 350° F.

4. In a blender mix the mango, cream, eggs and egg yolks for 2 to 3 minutes or until smooth. Add the condensed milk, sugar and vanilla extract and mix for 1 more minute.
5. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
6. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 1hours.
8. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides. Add some sliced fresh mango on top and serve.
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 ALMOND BROWNIES
Ingredients
Melted butté, to grease
150g butté
150g dark cooking chocolate, coarsely chopped ... See More
3/4 cup blanched almonds, coarsely chopped
3 eggs, lightly whisked
1 1/4 cups caster sugar
1/4 cup golden syrup
1/4 cup cocoa powder
1/2 cup refine flour
1/2 cup almond
1/2 cup sour cream
Vanilla ice-cream to serve

Method
1. Preheat oven to 160°C. Brush (base measurement) slice pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from heat. Add the chocolate and use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a large bowl.
3. Spread the almonds over a baking tray. Bake in oven for 6-8 minutes or until toasted. Set aside to cool.
4. Add the egg, sugar and golden syrup to the chocolate mixture. Stir until well combined. Sift the cocoa powder and flour over the egg mixture. Add the almond and sour cream, and fold until well combined.
5. Stir in half the toasted almonds. Spread the mixture over the base of the prepared pan. Top with remaining almonds. Bake in oven for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside for 5 minutes to cool.
6. Cut into squares. Serve warm with ice-cream or cream.

ramzan recipes by shireen like Paratha , Frozen Paratha rolls , Samosa , chat ,

                                              Ramzan

Corn and Potato Paratha

Ingredients for filling
Sweet corn 1 cup
Onion chopped 4 tbsp
Green chilies grinded 1 tsp
Potatoes boiled and mashed 2 cups
All spice powder ½ tsp
Salt ¾ tsp
Cumin roasted and crushed 1 tsp
Mint leaves chopped 2 tbsp
Coriander leaves chopped 3 tbsp
Crushed red pepper ½ tsp
Method for filling
In a bowl mix together 2 cups mashed potatoes, 1 cup sweet corn,4 tbsp chopped onion, 1 tsp green chili paste, ½ tsp all spice powder, 1 tsp cumin crushed, ¾ tsp salt, 3 tbsp chopped coriander and 2 tbsp mint leaves, mix all well, fill in paratha dough and shallow fry with ghee on tawa.

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Frozen Paratha
Ingredients
Flour ½ kg/4 cups
Baking powder 1 tsp
Salt ½ tsp
Sugar 2 tsp
Ghee
Solid ghee for layering
Dry flour for sprinkling
Method
In a bowl add ½ kg flour, ½ tsp salt, 1 tsp baking powder, 2 tsp sugar and 2 tbsp ghee, mix all well, knead with water as required to form into medium dough, leave for 1 hour. Now make into 8 equal balls, roll each ball into a ¼ plate size roti, spread with solid ghee, sprinkle flour, fold into a paratha, roll again into an 8 inch size paratha, put on plastic sheet and freeze till required.
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Chicken Tikka Partaha
Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1 chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1 tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take dough make into two small balls; roll them to 6 inches round, spread filling till edges, cover with second roti, press to seal, dust with flour and roll further to a 8 inch roti, shallow fry on tawa.
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Banana paratha
Ingredients
Samosa roti whole 2
Samosa roll patti 4
Bananas 6 chopped
Sugar 4 tbsp
Malai 4 tbsp
Cardamom powder 1 tsp
Method for filling
In a bowl mix together, chopped banana, sugar, malai, cardamom powder fill in samosa roti, close all 4 sides, fry on tawa with ghee till crisp and brown.

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Sweet pan cake rolls
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In a bowl make batter with flour, eggs, and water to a medium consistency. Heat non stick frying pan. Add ¼ cup batter to the frying pan and make pan cakes, remove, cool fill with filling, serve cold.
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Cottage cheese rolls
Ingredients
Cottage cheese 16 ounces crumbled
Coriander leaves 4 tbsp
Salt ½ tsp
Black pepper ½ tsp
Green chilies chopped 1 tbsp
Egg yolks 4
Roll pattis 1 dozen
Method
In a bowl mix together cottage cheese, coriander leaves, green chilies, salt, black pepper and egg yolks, fill in square roll patti, seal with flour paste and deep fry till light golden.
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Chicken rolls
Ingredients for filling
Chicken mince 250 gm boiled in 1 cup water
Oil 2 tbsp
Onion 1 chopped
Black pepper 1 tsp
Salt 1 tsp
Mustard powder 1 tsp
Wooster sauce 1 tbsp
Vinegar 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Mint leaves chopped 2 tbsp
All spice ½ tsp
Ingredients for rolls
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Bread crumbs as required
Method for rolls
In bowl mix together flour, salt, eggs, and make into a batter with water, mix well, sieve batter in a non-stick greased fry pan, make small pan cakes, cook on both sides, remove cool. Put prepared chicken mince on 1 side rolled tightly, dip in eggs, roll in crumbs and shallow fry in frying pan.
Method for filling
Boil chicken mince in 1 cup of water till tender and water dries. Heat 2 tbsp oil dried chopped onion till light golden, add in boiled mince with salt, black pepper powder, mustard powder, Wooster sauce, vinegar and fry well, lastly add in chopped coriander leaves, green chilies and all spice powder, remove and cool.
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Burmese rolls
Ingredients
Mince 250 gm
Salt 1 tsp
Black pepper 1 tsp
Oil 2 tbsp
All spice powder ½ tsp
Ginger garlic paste 1 tsp
Water 1 cup
Onion chopped 2 tbsp
Beans sprouts 1 cup
Roll patti 1 dozen
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Vinegar 1 tbsp
Method
Heat oil in a pan add chopped onion, fry for 2 minutes add ginger garlic paste, fry add mince with salt, pepper, all spice and 1 cup water, cover and cook till water dries and mince is tender, remove, cool add beans sprouts, chopped coriander leaves, green chilies and vinegar. Fill in roll patti, seal with flour paste and deep fry.
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Khageena samosa
Ingredients for filling
Eggs (beaten) 4
Salt ½ tsp
Oil 3 tbsp
...Turmeric ½ tsp
Green chilies chopped 1 tbsp
Onion grated 2 large
Coriander leaves 3 tbsp
Method
Heat 3 tbsp oil, add 1 tbsp chopped green chilies, slightly fry, add 2 large grated onions, fry till transparent add ½ tsp turmeric, fry for 2 minutes, add 4 beaten eggs with ½ tsp salt, stir fast till cooked, lastly add 3 tbsp coriander leaves, remove, cool filling, fill in samosa patti and fry on medium flame till crisp and golden brown
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Sweet Samosa
Ingredients
Khoya or barfi 250 gm
Sugar 3 tbsp
Cardamom powder ½ tsp
...Desiccated coconut 2 tbsp
Almonds chopped 3 tbsp
Pistachio chopped 3 tbsp
Samosa Patti as required
Method
Mix together, 250 gm khoya, 3 tbsp sugar, 2 tbsp desiccated coconut, ½ tsp cardamom powder, 3 tbsp almonds and 3 tbsp pistachio chopped, mix all well, fill in samosa patti and deep fry.
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AALOO KA SAMOSA/SINGHARA

Singhara
Ingredients
Flour 2 cups
Solid ghee 2 tbsp heaped
Salt ½ tsp
...Water to knead
Ingredients for filling
Potato peeled, boiled and coarsely mashed 4
Sweet corn ½ cup
Crushed red pepper 1 tsp
Cumin seeds 1 tsp
Salt 1 tsp
All spice ½ tsp
Raw mango powder ½ tsp
Method for dough
In a bowl sieve together 2 cups flour and ½ tsp salt and rub in 2 tbsp ghee, knead with water into a hard dough, cover and leave for 30 minutes.
Method for filling
In another bowl mix together coarsely mashed potatoes, ½ cup sweet corn, 1 tsp crushed red pepper, 1 tsp cumin seeds, 1 tsp salt, ½ tsp all spice powder, ½ tsp raw mango powder and keep aside.
To roll
Divide dough into small ping pong size balls, roll each out into an oval or round shape, cut in half from centre to give two parts from each round of dough, place filling in centre, brush edges with flour paste, deep fry on medium heat.
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Mix vegetables samosa
Ingredients
Potato boiled and coarsely mashed 2
Carrots cut into tiny cubes and boiled 1
Peas boiled 4 tbsp
...Onion finely chopped 1
Ginger garlic paste 1 tsp
Turmeric powder ½ tsp
Salt 1 tsp
All spice ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 1 tbsp
Ingredients for baghar
Oil 3 tbsp
Curry leaves few
Mustard seeds ½ tsp
Method
Heat 3 tbsp oil in a pan, add ½ tsp mustard and few curry leaves, add 1 finely chopped onion, cook till soft, add 1 tsp ginger garlic paste, ½ tsp turmeric powder, 1 tsp salt and fry well, add all boiled vegetables, mix well lastly add ½ tsp all spice, 2 tbsp chopped coriander leaves and 1 tbsp chopped green chilies, mix and cool fillings, fill in samosa patti, sealed and deep fry
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Chicken Samosa
Ingredients
Chicken mince 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
...Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ingredients for dough
Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead
Method for filling
Heat oil add mince with ginger garlic paste, salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes till done, remove in a bowl add 2 tbsp chopped coriander leaves and 4 green chilies chopped.
Method for dough
In a bowl add 6 tbsp ghee, add flour and salt, gradually add in water and knead to make a hard dough, knead well, make into small balls, roll into small saucer size, spread filling in centre and fold one side to form into a D shape Samosa, deep fry till light golden
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Qeemay ka Samosa
Ingredients
mince (beef or mutton) 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
...Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Onion (finely chopped) 1cup
Ingredients for dough
Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead
Method for filling
Heat oil add mince with ginger garlic paste, salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes till done, remove in a bowl add 2 tbsp chopped coriander leaves,finely chopped onion and 4 green chilies chopped.
Method for dough
In a bowl add 6 tbsp ghee, add flour and salt, gradually add in water and knead to make a hard dough, knead well, make into small balls, roll into small saucer size, spread filling in centre and fold one side to form into a D shape Samosa, deep fry till light golden.
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 Stuffed Mirch Pakora
Ingredients
Green chilies large 12 – 15
Chat Masala 6 tsp
Raw Mango Powder 1 tsp
...Salt ½ tsp
Roasted cumin crushed ½ tsp
Ingredients for batter
Gram flour 2 cups
Salt 1 tsp
Soda bicarb ½ tsp
Method
Slit green chilies, remove seeds and keep aside, mix together 6 tsp chat Masala, 1 tsp Raw Mango powder, ½ tsp salt and ½ tsp cumin crushed and a little water until a thick paste is formed , fill green chilies with this prepared paste, dip in gram flour batter and deep fry to a light golden.
Method for batter
Mix together 2 cups gram flour, 1 tsp salt, ½ tsp soda bicarb and some water until a smooth thick batter is formed
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      Qeemy kay Pakory
      Ingredients
   Mince un cooked 250 gm
      Gram flour 4 tbsp
      Coriander seeds crushed 1 tsp
      ...All spice powder ½ tsp
      Crushed red pepper 1 tsp
      Egg 1
      Onion chopped 3 tbsp
      Ginger garlic paste ½ tsp
      Green chilies chopped 4
      Baking powder ¼ tsp
      Salt 1tsp
      Coriander leaves 2tbsps
      Method
      In a bowl add 250 gm mince, mix with 4 tbsp gram flour, crushed 1 tsp coriander seeds, ½ tsp all spice powder, coriander leaves, 1 egg, salt, 1 tsp crushed red pepper, ¼ tsp baking powder, 4green chilies chopped, 3 tbsp onions chopped mix all well and deep fry in oil.
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Moong ki Daal ky Pakory
Ingredients
Yellow lentil with skin 250 gm
Green onion finely chopped 250 gm
Coriander leaves chopped 2 tbsp
...Green chilies chopped 1 tbsp
Salt ½ tsp
Red pepper crushed ½ tsp
Coriander seeds crushed 1 tsp
White cumin crushed 1 tsp
Baking powder ½ tsp
Method
Soak 250 gm lentil for 6 hours, wash well remove skin and grind well, mix in it 250 gm chopped green onions, 2 tbsp coriander leaves, 1 tbsp green chilies, ½ tsp salt, ½ tsp crushed red pepper, 1 tsp crushed coriander seeds, 1 tsp crushed cumin, ½ tsp baking powder, mix all well, make into pakoras and deep fry till golden and crisp.
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Bread Pakora
Ingredients
Bread crumbled 2 slices
Yogurt whipped 5 tbsp
Chili powder ½ tsp
...Salt ½ tsp
Baking powder ¼ tsp
Green chilies chopped 4
Coriander leaves chopped 4 tbsp
White cumin seeds ½ tsp
Gram flour ½ cup
Method
Remove the sides of 2 bread slices, crumble into small pieces, soak in 5 tbsp yogurt and little water, add to it ½ tsp chili powder, ½ tsp salt, ¼ tsp baking powder, ½ tsp cumin seeds, 4 tbsp chopped coriander and 4 chopped green chilies and ½ cup gram flour. Mix all well, deep fry and serve hot.
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PAKORA
Ingredients for pakora
Gram flour 200 gm
Salt ½ tsp
Chili powder ½ tsp
Soda bicarb ¼ tsp
Coriander leaves 2 tbsp
Green chilies chopped 3
Method for pakora
Mix gram flour with all seasonings and water to make in to a thick batter. Deep fry.

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Chicken Bhajias
Ingredients
Chicken breast 3 cut into tiny pieces
Salt 1 tsp
Semolina 2 tbsp
...Gram flour 2 tbsp
Green chilies ground 1 tsp
Coriander seeds crushed 1 tsp
White cumin seeds ground ½ tsp
Onion 1 grated
Coriander leaves chopped ¼ cup
Mint leaves chopped 1 tbsp
Crushed red pepper 1 tsp
Eggs 2 beaten
Baking powder 1 tsp leveled
Method
In a bowl mix together chicken pieces with 1 tsp salt, 2 tbsp semolina, 2 tbsp gram flour, 1 tsp ground green chilies, ½ tsp white cumin ground , 1 tsp coriander seeds crushed, 1 grated onion and 1 tsp crushed red pepper, mix well, just before frying add 2 beaten eggs to the mixture with 1 tsp baking powder, fry in deep oil till golden.
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Fruit chat
Ingredients
Apples 2
Banana 4
Grapes 1 cup
...Guava 3
Pomegranate 1
Potato 1 peeled, cubed and boiled
Boiled chick piece 1 cup
Lemon juice 3 tbsp
Chat masla 1 tsp
Caster sugar 3 tbsp
Roasted cumin crushed ½ tsp
Salt ½ tsp
Orange juice 1 cup
Method
Cut all the fruits in small cubes, add and mix with 3 tbsp lemon juice, 1 cup orange juice, 3 tbsp caster sugar, ½ tsp salt, black pepper, 1 tsp chat masala, ½ tsp roasted cumin crushed and 1 cup boiled chick mix all well, remove in a bowl, chill for few hours and serve
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Khatti methi chana chat
Ingredients
Chick piece 250 gm soaked overnight
Soda by carb ½ tsp
Potatoes peeled, cubed and boiled 1 cup
...Coriander leaves chopped 4 tbsp
Onion chopped ½ cup
Crushed papri ½ cup
Chat masala 1 tsp
Caster sugar 2 tbsp
Yogurt whipped 1 cup
Salt ½ tsp
Ingredients for chatni
Tamarind pulp 1 cup
Dates 8
Jaggery 2 tbsp
Sugar 1 tbsp
Chili powder 1 tbsp heaped
Chat masala 1 tsp
Salt ½ tsp
Whole red chili 6
Black salt ½ tsp
Method for chutney
In a sauce pan cook together 1 cup tamarind pulp, 8 dates, 2 tbsp jaggery, 1 tbsp sugar, 1 tbsp chili powder, ½ tsp salt, 1 tsp chat masala, 6 whole red chilies and ½ tsp black salt for 15 minutes, cool and blend.
Method for chat
In a dish place the boiled chick peas, add ¾ cup chutney then spread 1 cup whipped yogurt, pour remaining chutney on top, top with crushed papri, ½ cup onion chopped, 4 tbsp coriander leaves chopped, serve warm.


Ingredients for Papdi:
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
...Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
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  Aalo Chana Chaat
Ingredients
Potatoes boiled and cubed 250 gm
Green chilies finely chopped4
Chickpeas boiled ½ kg
Coriander leaves chopped ½ cup
Sweet and sour dip½ cup
Crushed red pepper 1 tsp
Salt 1 tsp heaped
Chat Masala 1 tbsp
Sugar 1 tbsp
Ginger finely chopped2 tbsp
Lemon juice 2 tbsp
Tomato ketchup 3 tbsp

Method
In a bowl mix together 250 gm boiled and cubed potatoes, ½ kg boiled chickpeas 2 tbsp finely chopped ginger, 4 finely chopped green chilies, ½ cup chopped coriander leaves, 1 tbsp Chat Masala, 3 tbsp tomato ketchup, 2 tbsp lemon juice, 1 tsp heaped salt, 1 tsp crushed red pepper, ½ cup sweet and sour dip and 1 tbsp sugar. Garnish with coriander leaves and thinly sliced onion.
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Katori chat
Ingredients for katori
Flour 1 ½ cup
Butter soft ½ cup
Salt ½ tsp
...Ingredients for filling
Boiled chick peas 2 cups
Chili powder 1 ½ tsp
Khatai powder ½ tsp
Salt 1 tsp
Cumin seeds 1 tsp
Coriander crushed 1 tsp
Cumin crushed 1 tsp
Turmeric ¼ tsp
Oil ¼ cup
For serving
Whipped yogurt 1 cup
Sev 1 cup
Green chutney ½ cup
Date imli chatni ½ cup
Method for katoris
Knead together, 1 ½ cup flour, ½ cup butter, ½ tsp salt with very little water into a stiff dough, roll the dough into a large sheet of ¼ inch thick, cut rounds of dough with 2 inch cutter and press into tart molds, prick all over using a fork, bake on no. 6 200 degree for 15 minutes, remove and cool.
Method for filling
Heat ¼ cup oil add 1 tsp cumin seeds, 1 ½ tsp chili powder, 1 tsp coriander powder, 1 tsp cumin crushed and 1 tsp coriander crushed, ¼ tsp turmeric powder, ½ tsp khatai powder, add 2 cups boiled chick peas with 1 tsp salt and ¼ cup water, mix all well, cook on low flame for 5 minutes.
To serve
Fill each prepared katori with chickpeas filling topped with yogurt, green chutney date and imli chatni, sev, sprinkle chat masla, and serve immediately.
or  u can keep it in air tight box
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      Jai puri chat
      Ingredients
      Potatoes 250 gm peeled, cubed and boiled
      Bondi 1 cup soaked
      Yogurt 1 cup whipped
      ...Chat masala 1 tsp
      Coriander leaves 2 tbsp

      Ingredients for puri
      Flour 1 cup
      Cumin seeds ½ tsp
      Black pepper crushed pinch
      Oil 2 tbsp
      Lukewarm water as required
      Oil for fry
      Method for puri
      Mix 1 cup flour with 2 tbsp oil, add ½ tsp cumin seeds, pinch of black pepper crushed and knead into a firm dough with luke warm water, leave covered for 30 minutes, roll, cut with a small round cutter, prick puri and deep fry.
      To serve
      Arrange 250 gm boiled potato cubes in a dish, top with 1 cup bondi, cover lavishly with crushed puri, drizzled with 1 cup yogurt, 1 tsp chat masla, 4 tbsp green chatni, 4 tbsp imli chtani, garnish with 2 tbsp chopped coriander leaves
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Corn chat
Ingredients
Sweet corn 2 cups
Sev 1 cup + 1 cup
Potatoes peeled, cubed boiled 2 cups
...Tomatoes chopped into tiny cubes 2
Spring onions ½ cup chopped with leaves
Coriander leaves 2 tbsp
Green chilies chopped 2 tbsp
Salt 1 tbsp
Chili powder 1 tsp
All spice powder ½ tsp
Lemon juice 2 to 3 tbsp
Oil ¼ cup
Crushed and roasted cumin 1 ½ tsp
Method
Heat ¼ cup oil, add 2 cups boiled potatoes, stir fry for 2 minutes, add 2 cups sweet corn with 1 tbsp salt, 1 tsp chili powder, ½ tsp all spice powder, 1 ½ tsp roasted and crushed cumin, remove from flame cool slightly mix in tomatoes, spring onion, lemon juice.
To serve
In a serving dish, spread 1 cup sev then potatoes and corn mixture, again top with 1 cup sev, garnish with chopped coriander.
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Pani Puri:
Ingredients for golgappay:
Semolina ½ cup
Plain flour ½ cup
Method:
...Mix semolina and flour and knead to a stiff dough with ¼ cup water
cover dough with wet cloth keep aside for 1 hour make small balls
sand roll into thin purees and deep fry.
Filling:
Potatoes 1 (cut into cubes & boiled)
Chick peas 1 cup (boiled)
Sweet chutney ½ cup
Ingridients for pani:
Mint leaves ½ bunch
Coriander leaves 2 tbsp
Green chili 1
Lemon juice 2 tbsp
Black salt 1 tsp
Salt ½ tsp
Roasted crush cumin 1 tsp
Crushed black pepper ½ tsp
Fennel seeds ½ tsp
Dried ginger ½ tsp
Method for pani:
Grind all the ingredients for pani into a fine paste,
add 3 cups chilled water to it mix well chill and serve.
To serve:
Make a hole in the center of puri fill with boil chick
peas and boiled potato, add tsp of sweet chutney fill it with pani
eat immediately
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 Gol Gappay

Ingredients

Wheat flour 1 cup

Water to knead

Oil 2 tsp

Salt ¼ tsp

Oil for fry

Ingredients for Sour Water

Tamarind pulp 1 cup

Water 3 glass

Black salt 1 tsp

Dry ginger powder ½ tsp

Roasted cumin ½ tsp

Carom seeds (roasted and grinded) ½ tsp

Red chili powder ¼ tsp

Black pepper powder ¼ tsp

Ingredients for Date Chutney

Food color a pinch

Tamarind pulp 1 cup

Water 1 cup

Date 100 gm

Jaggery 1 tbsp

Salt ¼ tsp

Ingredients for filling

Chickpea boiled 1 cup

Potatoes (boiled and cut into cubes) 1 cup

Ingredients for Yogurt Chutney

Green chilies 2

Yogurt 1 cup

Garlic 2 cloves

Salt ½ tsp

Cumin roasted 2 tsp

Lemon juice 2 tbsp

Method for Gol Gappay

In a bowl mix together 1 cup Wheat flour, 2 tsp Oil, ¼ tsp Salt and knead to dough with Water as required. Leave for 4 hours, now roll and cut using a donut cutter, then deep fry in Oil.

Method for Sour Water

In a pan put together 1 cup tamarind pulp and 3 glasses of water. Add ½ tsp roasted cumin, ½ tsp roasted carom seeds, ½ tsp dry ginger powder and 1 tsp black salt. Also add ¼ tsp red chili powder and ¼ tsp black pepper powder. Cook for 1 minute and turn the flame off.

Method for Date Chutney

Cook 100 gm dates with 1 cup water. Now cool the mixture and blend well. Pour this paste in pan and cook with 1 cup tamarind pulp, 1 tbsp jaggery and a pinch of food color. Cook till mixture thickens.

Method for Yogurt Chutney

In blender put together 2 Green chilies, 1 cup Yogurt, 2 cloves of Garlic, ½ tsp Salt, 2 tsp roasted Cumin and 2 tbsp Lemon juice. Blend well and serve with Gol Gappay.

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  Aloo for Kachori

Potatoes

2 cups (3-4) potatoes (peeled, boiled and broken into pieces by hand)

1/2-3/4 cup water

1 tsp crushed red chilli... See More

1/2 tsp tumeric

1/2 tsp onion seeds (kalonji)

1/2 tsp salt

Bakhar

1/4 cup oil (use from oil used to fry catchory)

1 tsp white cumin seed.

Mix broken potatoes, water, salt and spices in pan. Cook on med-high heat pressing potatoes with spoon to crush potato slightly.

In seperate pan, heat oil, and add cumin seeds. Once golden pour over potato mixture and serve with Kachori.


Katchory

Dough

2 cup plain flour

1 tsp salt

7 Tsp oil

1/2 cup water approx

Filling

1/2 cup channa dhal ( soaked for 2 hour, discard water and boil with 2 cups water till soft once cool then mash with masher or by hand)

1 tsp crushed red chilli

1/2 tsp salt

1/2 tsp garam masala powder

Add filling ingredients together and mix well.

Mix all dough ingredients together - use water a little at a time until dough is made. Allow dough to rest for 1 hour covered with a damp cloth.

Once dough has rested, make dough into a long log shape and cut into 1 inch (3cm) pieces. Using ghee or oil, flatten dough into a round - ensure that middle is thicker and the edges are thinner. Place a tablespoon of dhal mix to centre of dough and bring edges of dough to the centre. Gently flatten using oil and hands make a round by pressing around edges (not centre it it will break).

Fry on a medium heat. Drain and serve.
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Aalo potli kachori

Ingredients for filling

Potatoes boiled and coarsely mashed 1 cup

White cumin seeds ½ tsp

All spice ½ tsp

...Turmeric ¼ tsp

Salt 1 tsp

Coriander seeds crushed 1 tsp

Crushed red chili 1 tsp

Crushed red pepper 1 tsp

Chat masala 1 tsp

Coriander leaves chopped 2 tbsp

Green chilies chopped 1 tbsp

Oil 2 tbsp

Method

Heat 2tbsp oil add ½ tsp cumin seeds with 1 cup mashed potatoes and 1tsp crushed red pepper, 1 tsp salt, 1 tsp chat masla, 1 tsp coriander powder, 1 tsp all spice, 1 tsp turmeric powder, 2 tbsp chopped coriander leaves and 1 tbsp green chilies, mix all well and remove. Cool filling, with dough make small puris and fill each with filling to form into a potli, deep fry on low flame till golden.
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Keema kachori

Ingredients for covering

Flour ½ kg

Salt 1 tsp

Ghee 1/2 cup

...Warm water to knead

Ingredients for filling

Mince 250 gm

Oil 2 tbsp

Onion chopped 2 tbsp

Tomatoes blended 2

Ginger garlic paste 1 tsp

Chili powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1 tsp

All spice ½ tsp

Coriander leaves chopped 3 tbsp

Green chilies chopped 3 tbsp

Method for mince

Heat 2tbsp oil, add 2 tbsp chopped onion, fry for 2 minutes, add 1 tsp ginger garlic paste with chopped onion, 2 blended tomatoes, 1 tsp chili powder, 1 tsp turmeric powder, 1 tsp coriander powder, with 250 gm mince, fry for 5 minutes add ½ cup water. Cover and cook till done, lastly add all ½ tsp all spice , 3 tbsp chopped coriander leaves and 3 tbsp green chilies.

Method for covering

In a bowl mix together ½ kg flour, 1 tsp salt, ½ cup oil and water and knead to a small medium dough, cover and keep aside for 30 minutes, divide into 20 equal portions and shape them into balls, leave them covered for 10 minutes, take 1 ball, spread slightly, put ½ tsp filling in it and again re roll into a ball, put oil on a flat surface, roll the kachoris into saucer sized shape and deep fry on medium flame till light golden.

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Maavy ki kachori

Ingredients for filling

Khoya 1 cup

Caster sugar 4 tbsp

Almonds chopped 2 tbsp

...Pistachio chopped 2 tbsp

Cardamom powder ½ tsp

Oil for deep frying

Ingredients for covering

Flour 1 cup

Gram flour 1 tbsp

Ghee 4 tbsp

Water for kneading

Ingredients for syrup

Sugar 1 cup heaped

Water 1 cup

Saffron ½ tsp mix into 2 tbsp hot water

Method for filling

Mix together 1 cup khoya, 4 tbsp caster sugar, 2 tbsp chopped almonds and 2 tbsp pistachio, ½ tsp cardamom powder and keep aside.

Method for covering

In a bowl mix together, 1 cup flour, 1 tbsp gram flour and 4 tbsp ghee and knead into a medium dough adding water as required, knead for 5 minutes, cover and leave it for 15 minutes, make into 10 to 12 balls, flatten each ball fill with tbsp of filling in each, collect the extra dough on top, fold the 1 side, flatten even with the thumb, heat oil in a wok till just warm, fry kachori in slow flame 3 – 4 at a time, drain and remove when light golden, before serving break the kachori lightly from top, spread a sugar syrup on top and serve

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            Dhai baray

For Pakoras

200gm white lentils (Marsh)

1 tsp crushed red pepper

1/2 inch piece Ginger finely chopped...

1 tsp salt

1 tsp baking powder

1 tsp white cumin

Oil for frying

Water for soaking pakoras

Room temp water in pan

1 tsp salt

1 tsp crushed red pepper

1 tsp white cumin powder

Yogurt

1 kg yogurt (drain in cheesecloth for a little while to drain excess water)

5Tsp castor sugar

1/4 cup water

3/4 teaspoon salt

Topping

1 tsp chaat masala

1/2 tsp chili powder

2 Tsp green corriander leaves

Chopped green chilli

Green chutney - as required

Meeti chutney - as required

Soak white lentils in water for a minimum 4 hrs max 6 hrs. Pour off liquid leaving a little to help purée dhal. Add ingredents for pakora and blend until a smooth paste.

Heat oil for deep frying in a big pan.

Fry pakoras and drain - let cool.

In seperate pan mix all ingredients for soaking pakoras in pan. Once pakoras have cooled, place in spiced water.

In a large bowl place yogurt, sugar, water and salt and mix well. Layer some yogurt into serving dish.

As pakoras are soft in water, gently squeeze water out and place ontop of yogurt in serving dish. Once plate is full put another yogurt layer over pakoras.

Top with all the topping.

Green chutney

1 medium bunch greencorriander

1/2 bunch mint

4 small green chillis

1tsp or 4 cloves of garlic

1 tsp roasted cumin powder

2-3 Tsp lemon juice

1/4 cup water

2 tsp yogurt

1 tsp sugar

Blend all ingredients well till smooth.

Meeti Chutney

2 cups thick tamarind pulp

1 cup Gur

1tsp red chilli powder

1tsp ginger powder

1tsp roasted cumin powder

1/2 tsp heaped salt

Put all ingredients in saucepan and cook till thick and glossy (approx 15 minutes).
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Dhai papri chaat

Papri

1 cup plain flour...

2 Tsp oil

Approx 1/4 cup water

Pinch of salt

Oil for frying

Filling

1 cup chickpeas

2 boiled potatoes cubed

Yogurt

4 cups yogurt (drained in a cheeseclth get remove excess water)

4 Tsp castor sugar

1 tsp salt

Topping

1 tsp red chilli crushed

1 tsp roasted cumin powder

1 tsp chaat masala

Sev (sao) as required.

Mix all ingredients for papri (except oil for frying) - using water as needed to make a firm dough

Roll out dough (but do not use flour when rolling out). When all dough rolled get a round cutter (or glass) cut circles out if dough. Poke the dough all over with a fork to prevent papri from puffing up. Have oil heated high, but reduce temp to low was you add papri.

Fry till golden brown, drain and let them cool.

Once cooked, place papri in a layer of your serving dish. Spoon over potato and chickpeas.

Mix yogurt, sugar and salt together and pour a layer of yogurt over chickpeas. Top with cumin, chaat masala, crushed chilli , meeti chutney, green chutney and sev(sao). Finally add some crushed papri on top and serve./
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 CREAMY FRUIT CHAAT:

      ingredients:

      grapes half cup

      mangoes chopped 2

      peaches chopped 2

      1 cup boiled chickpeas

      1 cup boiled potatoes cubes

      4 bananas cut

      guavas 2 chopped with skin(seedless)

      2 packs of tetra pack cream

      caster sugar 4tb.sp heaped

      coater t.sp salt

      coater t.sp pepper

      1t.sp chaat masala

      lemon juice 2tb.sp

      METHOD:add all the fruits in a bowl also add salt,pepper,chaat masala,lemon juice,sugar & cream mixed it & serve dchilled.
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                    Dahi Papdi Chaat

Ingredients for Papdi:
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup

Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.

To Serve:
Arrange papdi’s in a serving platter top with potatoes,
boiled chick peas, yogurt mixture, sweet chutney, green chutney .
Sprinkle chaat masala, cumin powder, crushed red chili Serve
Immediately and garnish with coriander leaves .
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Bondi Raita:
Ingredients:
Boondi2 cups (soaked in water)
Yogurt ½ kg (whipped)
Salt½ tsp
White cumin (crushed) 1 tsp
Crushed red pepper½ tsp
Sugar1 tsp
Coriander leaves 1 tbsp
Green chilies 1 tsp (chopped)
Method:
Beat yogurt add in all the seasonings, mix in soaked boondi garnish with chopped coriander and serve.
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     Bondi Ka Raita

Ingredients for Bondi
Gram flour 1 cup
Green chili chopped 1
Turmeric a pinch
Water ½ cup
Yogurt whipped 1 ½ cup
Coriander leaves chopped 1 tbsp
Salt 1 tsp
Chili powder ½ tsp
Chat Masala ½ tsp
Method for Bondi
In a bowl, mix together 1 cup gram flour, ½ tsp salt, ½ tsp chili powder and a pinch of turmeric, make into a thick paste with water as required. Now fry bondi’s in deep oil till light golden and crisp. Remove and keep aside. In a bowl add whipped yogurt with ½ cup water, mix ½ tsp salt, add bondis, garnish top with 1 tbsp coriander leaves, 1 chopped green chili and ½ tsp chat Masala.
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Golden Vanilla Pound Cake

Golden Vanilla Pound Cake

This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze drizzled on top before baking, which gives the cake a crackly-crunchy top crust. Read our blog about this cake, with additional photos, at Baking Banter.

 Ingredients View by: Volume  Weight 

Cake

3/4 cup + 2 tablespoons unsalted butter, at room temperature

3-ounce package cream cheese, at room temperature

1/2 teaspoon salt

1 1/2 cups sugar

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon almond extract

5 large eggs, at room temperature

1 3/4 cups + 2 tablespoons  All-Purpose Flour

Topping

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon water

Cake

7 ounces unsalted butter, at room temperature

3-ounce package cream cheese, at room temperature

1/2 teaspoon salt

10 1/2 ounces sugar

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon almond extract

5 large eggs, at room temperature

7 3/4 ounces King Arthur Unbleached All-Purpose Flour

Topping

7/8 ounce sugar

1 teaspoon vanilla extract

1/2 teaspoon water

Directions

 1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!

 2) In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.

 3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.

 4) Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.

 5) To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.

 6) Drizzle the topping over the batter.

 7) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.

 8) Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.


This tastes like a REAL pound cake buttery soft and the yellow colour, i put may be a bit more butter in it as mentioned, i usualy do experiments in all recipes :) and they turn out great u can use the normal cheese spread or the fresh cream in place of it, i dint use any from the both i just wanted it as pure and simple so even no almonds extract:)