Sauces & Chutneys by shireen

     Sauces & Chutneys by shireen


 Melba sauce

      Ingredients

      Strawberry sauce 2 tbsp

      Lemon juice 1 tbsp

      Any tin fruit syrup 1 tbsp

      Strawberry essence few drops

      Red color few drops

      Method

      Mix well 2 tbsp Strawberry sauce, 1 tbsp Lemon juice, 1 tbsp any tin fruit syrup, few drops Strawberry essence and few drops red color


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      Chocolate Sauce

Ingredients

Water ½ cup

Sugar 4 tbsp

Coco powder 2 tbsp

Method

Cook 4 tbsp sugar and ½ cup water in pan for 5 minutes, add in it 2 tbsp coco powder, mix it a paste ¼ cup water and whisk well, cook for 2 minutes till sauce thickens, remove cool and use
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HOME MADE CHOCOLATE SYRUP

½ cup cocoa powder

1 cup water

2 cups sugar

1/4 teaspoon salt

¼ teaspoon vanilla essence

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
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BBQ Sauce

      5 cups ketchup

      1 cup prepared yellow mustard.

      1 cup cider vinegar

      1 cup white vinegar

      1/4 cup Worcestershire sauce

      1/2 cup light brown sugar, firmly packed

      2 Tablespoons chili powder

      1 teaspoon salt

      1 to 2 Tablespoons black pepper, to taste

      Whisk ingredients together in a large saucepan until

      smooth. Cover and simmer about 15 minutes to

      marry flavors. Sauce can be served immediately or

      bottle and refrigerate for up to several weeks. Recipe

      yields about 8 cups.

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  Sev ki Chutney

      Ingredients

      Sev 1 packet

      Coriander leaves 1 cup

      Garlic paste 1 tsp

      Onion chopped 2 tbsp

      Salt ½ tsp leveled

      Green chilies 4

      Lemon juice 4 tbsp

      Water ¼ cup

      Method

      In a blender put 1 packet sev, 1 cup coriander leaves, 2 tbsp chopped onion, 1 tsp garlic paste, ½ tsp salt, 4 green chilies, 4 tbsp lemon juice and ¼ cup water, blend until smooth.

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Aloo Bukhara Chutney:

      Ingredients:

      Dried plums 200 grams

      Water 2 cups

      Sugar 2 cups

      Melon seeds 1 tbsp

      Cardamom powder ½ tsp

      Red color Pinch

      Method:

      1. Soak plums in 2 cups of water.

      2. Cook sugar with little water from the soaked plums till sugar dissolves and syrup thick.

      3. Add soak plums along with remaining water

      4. Cook till boiling and slightly thick

      5. Lastly add melon seeds, cardamom powder and red color

      6. Remove cool and preserve

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 Khatti Methi Rani Chutney

      Ingredients

      Dates 4 ounces 100 gms /1/2 cup

       Tamarind pulp ½ cup

      Water 1 cup

      Salt 1 tsp

      Sugar 1 tbsp

      Chili powder 1 tsp

      White cumin 1 tsp

      Garlic paste 1 tsp

      Method

      Soak 4 ounces dates in 1 cup water for 1 hour, remove seeds and blend with ½ cup tamarind pulp, 1 tsp salt, 1 tbsp sugar, 1 tsp chili powder, 1 tsp garlic paste and 1 tsp white cumin till smooth.

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Tomato Chutney

      Ingredients

      Tomatoes ½ kg

      Curry leaves 15

      Desiccated coconut 1 tbsp

      Lemon juice 4 tbsp

      Salt ½ tsp

      White cumin 1 tsp

      Garlic crushed 1 tsp

      Red chilies whole 6

      Fenugreek seeds ¼ tsp

      Mustard seeds ¼ tsp

      Crushed black pepper ½ tsp

      Sugar 1 tbsp

      Oil ¼ cup

      Method

      Blanched ½ kg tomatoes and peel off skin, add 1 tsp white cumin, 1 tbsp desiccated coconut, 6 whole red chilies, 1 tsp crushed garlic, ½ tsp crushed black pepper and blend well, add 4 tbsp lemon juice and cook all together for 10 minutes till thick, heat ¼ cup oil, add 15 curry leaves, ¼ tsp fenugreek seeds and ¼ tsp mustard seeds, pour over chutney, Now cool and save in a bottle.

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 tomato chutney

  tomatoes 6 /1/2kg

      rai1tsp

      jeera1tsp

      lasanpaste1tsp

      curry leaves

      chillipd1tsp heaped

      vineger 1tbsp

      sugar1bsp

      put oil in a pan,add rai,jeera,redchillies,curryleaves add lasan a ,1/4 cup water ,chillipd,1tsp salt fry well add tomatoes,do not add water close and cook add vineger and sugar and cook till oil comes on top
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Jhatt Patt Chutney

      Ingredients

      Raw mango powder 3 tbsp

      Salt ½ tsp

      Dried ginger powder ½ tsp

      Brown sugar 4 tbsp

      All spice powder ½ tsp

      White cumin 1 tsp crushed

      Chili powder 1 tsp

      Water ¾ cup

      Method

      In a pan add together 3 tbsp raw mango powder, ½ tsp salt, ½ tsp dried ginger powder, 4 tbsp brown sugar powder, ½ tsp all spice powder, 1 tsp crushed cumin, 1 tsp chili powder and ¾ cup water and cook on low flame till thick.

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Gur ki Chutney

      Ingredients

      Tamarind pulp 1 cup

      Jaggery ½ cup

      Salt ½ tsp

      Crushed red pepper 1 tsp

      White cumin roasted and ground 1 tsp

      Coriander leaves chopped 2 tbsp

      Method

      In 1 cup tamarind pulp add ½ cup jaggery, ½ tsp salt, 1 tsp cumin ground, 1 tsp red chili crushed and cook for about 10 minutes till thick, lastly add 2 tbsp chopped coriander leaves.

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Sweet tamarind chutney:

      Ingredients:

      Tamarind pulp 2 cups

      jaggery 1 cup

      Chili powder 1 tsp

      Dried ginger 1 tsp

      Cumin powder 1 tsp

      Salt ½ tsp

      Method:

      Cook all together till thick

note  u can use sugar instead of jaggery
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 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 Masala½ 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.
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Green Chutney:

      Coriander leaves 1 bunch

      Mint leaves ½ bunch

      Green chilies 4

      Garlic 1 tsp

      Cumin 1 tsp

      Lemon juice 2 tbsp

      Salt ½ tsp

      Sugar 1 tbsp

      Water ¼ cup

      Method:

      Blend all together.

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Fresh Coconut Chutney

      Ingredients

      Fresh Coconut grated 1 cup

      Green chilies 4

      Ginger 1 piece

      Lemon juice 1 tbsp

      Salt ½ tsp

      Coriander leaves 2 tbsp

      Yogurt 2 tbsp

      Ingredients for Baghar

      Oil 2 tbsp

      Curry leaves 6

      Mustard seeds ½ tsp

      Dry red chili 1 broken into pieces

      Method

      In blender, add 1 cup fresh grated coconut, 4 green chilies, 1 piece of ginger, 1 tbsp lemon juice, ½ tsp salt, 2 tbsp coriander leaves and 2 tbsp yogurt till smooth, heat 2 tbsp oil in a pan, add 1 red chili, ½ tsp mustard seeds and 6 curry leaves, fry for 1 minute. Now add this to the chutney.

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 Tartar sauce

      Ingredients

      Mayonnaise ½ cup

      Lemon juice 1 tbsp

      Pickled cucumber chopped 2 tbsp

      Coriander leaves chopped 1 tsp

      Onion finely chopped 1 tbsp

      Egg white (boiled and chopped) 1 tbsp

      Method for tartar sauce

      Mix all together and use in fish burgers

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Tomato katchup

      Ingredients

      Tomatoes 2- 1/2 kg

      Sugar 200 g

      Vinegar 1 cup

      Salt 1-1/2 tsp

      Red chili powder 1 tsp

      Ginger garlic paste 1 tsp heaped

      Cinnamon 2 sticks

      Black pepper 1/2 tsp

      Cloves 1 tsp

      Dried chili 2

      Fennel seeds 1/2 tsp

      2 COOKING DIRECTIONS

      1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.

      2. Let it cool and than blend it in a blender.

      3. Take a malmal cloth and strain through it.

      4. Pour this tomato puree in a pan and cook.

      5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.

      6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.

      7. Preserve in sterilized bottles.
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      Tomatoes 2- 1/2 kg

      Sugar 200 g

      Vinegar 1 cup

      Salt 1-1/2 tsp

      Red chili powder 1 tsp

      Ginger garlic paste 1 tsp heaped

      Cinnamon 2 sticks

      Black pepper 1/2 tsp

      Cloves 1 tsp

      Dried chili 2

      Fennel seeds 1/2 tsp

      2 COOKING DIRECTIONS

      1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.

      2. Let it cool and than blend it in a blender.

      3. Take a malmal cloth and strain through it.

      4. Pour this tomato puree in a pan and cook.

      5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.

      6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.

      7. Preserve in sterilized bottles.

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  D.P. Sauce

      Ingredients:

      Oil 2 tbs

      Onion (finely chopped) 2 tbs

      Ginger (chopped) 1 tsp

      Garlic (chopped) 1 tsp

      Apple (peeled and chopped) 1 medium

      Tomato (blended and strained) 1

      Raisins 2tbs

      Dates (soaked in water) 2

      Dried Prunes (soaked in water) 8

      Orange juice 1/2 cup

      Thick tamarind pulp 1/2 cup

      Sugar 4 tbs

      Salt 1 tsp

      Chilli powder 1 tsp

      Mustard powder 1/2 tsp

      Garam Masala Powder 1/2 tsp

      Method:

      Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color, then add ginger and garlic and then apple, tomatos and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can pour it in a jar an preserve it.

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 Broast Sauce

      Ingredients:

      Yogurt ½ cup

      Potato I boiled

      Garlic Paste 1 tsp

      Green Chili 2

      Salt ½ tsp

      Mayonnaise 1 tbsp

      Method

      Blend all the ingredients together.

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 Honey Mustard Sauce

      Ingredients

      Honey 2-3 tbsp

      Mustard paste 1 tsp heaped

      Lemon juice 2 tbsp

      Mayonnaise or cream 1 tbsp

      Method:

      Mix all above together and serve with chicken strips

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    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

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  Salsa

      Ingredients

      Tomato 1 can

      Onion chopped 3 tbsp

      Tomato paste 1 tbsp

      Crushed red pepper 1 tsp

      Crushed coriander ½ tsp

      Garlic paste 1 tsp

      Sugar 1 tsp

      Green chilies chopped 2

      Capsicum chopped 3 tbsp

      White cumin ground ½ tsp

      Salt ½ tsp

      Oil 2 tbsp

      Method

      Heat oil; add garlic paste with onion, and capsicum. Cook for 2 minutes. Add can tomatoes, with all the seasonings. Cook for 10 minutes till thick. Lastly add tomato paste and remove.

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  Raw Mango Chatni

      Ingredients

      Raw mango 2

      Onion (chopped) 2

      Green chilies (chopped) 2

      Coriander leaves 2 tbsp

      Sugar 4 tbsp

      Method:

      Boil raw mango with skin for 30 minutes. Remove skin and squeezed out pulp then mix all the above and serve

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  Imlee Ki Chatni

      Ingredients

      Tamarind pulp 1-1/2 cup

      Green chilies 4

      Chili powder ½ tsp

      Garlic paste 1 tsp

      Coriander leaves 3 tbsp

      Mint leaves 10

      Sugar 1 tsp

      Salt ¼ tsp

      Roasted cumin seeds 1 tsp

      Method

      Blend all together and serve with Bar BQ.

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      Tomato ketchup (2)

      Ingredients

      1-1/2 kg tomatoes*

      1 tsp ginger/garlic paste

      1 tsp Shan tez lal mirch powder

      200 gms (1 pao) sugar

      1 cup brown vinegar (you can use white, but brown gives better colour)

      1-1/2 tsp saltSpice bag - take a 4 inch x 4 inch piece of mulmul and add spices. Add spices and tie with string.

      4 whole dried red chilli

      2 large sticks of cinnamon

      1 tsp whole black pepper

      1 tsp cloves

      1/2 tsp fennel seeds (optional)

      Place strained tomatoes in a pan, place on medium heat. Add Ginger/ garlic paste, vinegar, salt, and spice bag. Cook with lid on over medium heat until sauce has thickened. Ensure you stir every now and then to stop it from sticking.

      Once tomatoes have gone to ketchup thickness, remove spice bag and pour in sterilized jars/bottles.

      *to prepare tomatoesTake 1-1/2 tomatos, wash well, drain and cut each tomatoes into 4.Place in pan and add tomatoes. Cover and cook for 15 minutes. Do not add anything else at this point. Strain through fine plastic strainer or blend then strain through a mulmul cloth. Never use a aluminium strainer to strain tomatoes or anything acidic.

      To sterilize jars - wash jars in hot water with detergent. Rinse well and either plance in oven on lowest setting till fully dry or place jars in large pan so water can get in jars and boil jars for 15 minutes - carefully remove from boiling water - removing as much water as possible.

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 White sauce

      ingredients:

      butter 2 TBS

      Flour 3TBS

      chicken stock 1 and 1/2 cup

      milk 1 and 1/2 cup

      mustard paste1 tsp

      white ppr 1/4 tsp

      cheddar cheese 2 slices or 2 TBS

      method:

      cook all to thick using whisk at all times.also if u use chicken cube or chicken powder like i did, then dont add salt.

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  Homemade Worcestershire Sauce
      2 cup apple cider vinegar
      2 tablespoons soy sauce
      2 tablespoons water
      1 tablespoon brown sugar
      1/4 teaspoon ground ginger
      1/4 teaspoon dry mustard
      1/4 teaspoon onion powder
      1/4 teaspoon garlic powder
      1/8 teaspoon cinnamon
      1/8 teaspoon pepper

      1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
      2. Store in the refrigerator.
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 Worcestershire sauce

      Ingredients:

      1 tsp black pepper

      2 pinches chilli powder

      3 oz Soya sauce

      6 garlic cloves, crushed

      8 oz vinegar

      Method:

      Liquidise or process the ingredients together until smooth and store in an airtight bottle. Shake well before use.

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 chaat masala powder

      3 table sp zeera

      1 table sp black pepper

      15 whole red chilli

      roast above then make powder by adding below ingridients 2:

      1 teaspoon salt

      2 teaspoon black salt

      4 table sp mango powder khatai powder

      1 table spoon dry ginger powder

     mix it and use it

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  Chat Masala
      Ingredients
      White cumin seeds 3 tbsp
      Whole black pepper 1 tbsp
      Button red chilies 12
      Dried ginger powder 2 tsp
      Black salt 2 tsp
      Raw mango powder 4 tbsp
      Salt 1 tsp leveled
      Method
      Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.

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      Garam Masala Powder

      Ingredients

      White cumin whole 1 cup

      Black pepper whole ½ cup

      Cloves ¼ cup

      Black cardamom 12

      Green cardamom 25

      Mace 1 tbsp

      Nutmeg 1

      Cinnamon sticks 12

      Method

      Grind together 1 cup white cumin whole, ½ cup black pepper whole, ¼ cup cloves, 12 black cardamoms , 25 Green cardamom, 1tbsp mace, 1 nutmeg and 12 cinnamon sticks. Sieve, fill and store in bottle, use as required.
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 Garam masala mix

1/2 cup white cumin seeds

1/4 cup cloves

1 whole nutmeg

1tsp jaiwetri..

1/4 cup green cardamom

1/4 cup black cardamom

12 sticks of cinnamon

Grind all above spices and sieve it. Repeat grinding and sievibg process at least 4-5 times until mix becomes a powder. Keep stored in airtight jar.
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 Garam Masala

Cumin seed: 2tbsp

Coriander seeds: 4tbsp

Black peppercorns: 1tbsp

Cardamom seeds: 2tbsp... See More

Cinnamon stick: 3'' pieces

Nutmeg: 1/2

Whole cloves: 1 tsp

Dry roast each spice separtely. Dry grind together except nutmeg. Grate nutmeg and mix in. Store in an air tight bottle.
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 Yogurt Chutney

Ingredients

Yogurt 1 cup

Salt ¼ tsp

Black pepper ¼ tsp

Garlic paste ¼ tsp

Roasted and crushed cumin ½ tsp

Method

Mix well ¼ tsp Salt, ¼ tsp Black pepper, ¼ tsp Garlic paste and ½ tsp Roasted and crushed cumin in 1 cup Yogurt.

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HP sauce

12 Cups chopped apples

12 Cups chopped blue plums -prune plums

2 onions

3 heads of garlic

1/4 cup pickling salt

3 cups white sugar

6 Cups malt vinegar

2 teaspoons ginger

2 teaspoons allspice

2 teaspoons nutmeg

1 teaspoon cayenne

Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile).

Process in hot water bath for 15 minutes. If I remember right I think it makes about 8 pints but it's been almost a year since I made it! When I make it this year I'll update as to the exact amount.

Can be used on meat, eggs, and for a dipping sauce

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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/////////////////////////

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  Homemade Worcestershire Sauce

      2 cup apple cider vinegar

      2 tablespoons soy sauce

      2 tablespoons water

      1 tablespoon brown sugar

      1/4 teaspoon ground ginger

      1/4 teaspoon dry mustard

      1/4 teaspoon onion powder

      1/4 teaspoon garlic powder

      1/8 teaspoon cinnamon

      1/8 teaspoon pepper

      1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

      2. Store in the refrigerator.

      Makes about 3/4 cup.
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 Chat Masala

      Ingredients

      White cumin seeds 3 tbsp

      Whole black pepper 1 tbsp

      Button red chilies 12

      Dried ginger powder 2 tsp

      Black salt 2 tsp

      Raw mango powder 4 tbsp

      Salt 1 tsp leveled

      Method

      Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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  Chaat Masala

Ingredients

Cumin seeds-1tbsp

Dried mint leaves-1tsp

Asafoetida-1/4tsp...

Rock salt-1tbsp

Amchur powder(dry mango powder)-2tbsp

Cloves-5nos

Ginger powder-1tsp

Cayenne pepper powder-1tsp

Tartaric acid-1/4tsp

Black pepper powder-1tbsp

Salt-2tsp

Method

Put cumin seeds,dried mint leaves and cloves in a pan and heat gently.

When the smell comes out remove it from fire and grind well with rock salt.

Mix it with all other ingredients,cool and keep it in air tight containers.

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Mustard paste

3 Tbsp mustard powder

1-1/2 Tbsp vinegar

Mix both ingredients together. Careful not to breath in the mustard powder before and after mixing.

Allow to sit covered in fridge overnight before using. If it thickens too much add a few drops of water.
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  white sauce for pasta

 ,ingredients:butter 2 TBS+Flour 3TBS+chicken stock 1 and 1/2 cup+milk 1 and 1/2 cup+mustard paste1 tsp+white ppr 1/4 tsp+cheddar cheese 2 slices or 2 TBS = method:

cook all to thick using whisk at all times.......also if u use chicken cube or chicken powder like i did, then dont add salt.........


Here is the anoyher  recipe Shireen Aunty used for Chicken lasagne - it can be also used for pasta. This is more a cheese sauce (put a little extra cheese and make s great macaroni and cheese) or remove cheese for a white sauce and flavour as you would like.

Cheese sauce for chicken lasagne

3 Tbsp butter

2 Tbsp heaped flour.

1/2 tsp salt

1/2 tsp white pepper

1-1/2 cup milk

1/2 cup water

1/2 cup of the grated cheese.

1 Tbsp Parmesan cheese

Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.

Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done
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 Keri ki Chatni
Ingredients
Raw Mango (peeled and cut into thin slices) 1 kg
White vinegar 1 cup
Water 3 cups
Sugar 1 kg
Salt 1 tsp leveled
Chili powder 1 tsp
Ginger chopped 2 tbsp
Garlic finely chopped 2 tbsp
Whole red chilies (washed in vinegar and dried) 15
Method
Peel and cut raw mangoes into slices. Soak in water for 1 hour. Remove in strainer. Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mango half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup remains.
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 Garlic Dip
Ingredients
Curd cheese 1 cup
Garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Cream 2 tbsp
Method
Beat 1 cup curd cheese till smooth; add in 2 tbsp cream, 1 tsp garlic, ½ tsp salt and ½ tsp chili powder, chill and serve with potato wafers, carrots and cucumber sticks.
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Chicken Lasagne by shireen

                    Chicken Lasagne

Chicken mix

3 Tbsp oil

1/2 kg boneless chicken, cut into 1/4 inch cubes

2 Tbsp onion chopped

1 Tbspheaped garlic paste

1 tsp salt

2 tsp Shan Teekhi black pepper

6 mushrooms sliced

1 tsp oregano leaves

1 Tbsp flour

1/2 cup water

4 Tbsp fresh cream

Extra ingredients

1 cup grated cheese

6 lasagne sheets (boiled for 15 mind and drained)

1 capsicum sliced into strips

Preheat oven 190 degrees

Place oil in pan, once hot place onion in pan and cook till clear, then add garlic paste and cook for 1 minute, stirring all times.

Add chicken, and stir well to coat the chicken. Continue to stir fry. Once chicken has changed to a white colour, add mushrooms, oregano leaves and flour. Add 1/2 cup water and mix well. Add fresh cream, mix again and set aside. Chicken filling is ready.

Cheese sauce for chicken lasagne

3 Tbsp butter

2 Tbsp heaped flour

1/2 tsp salt

1/2 tsp white pepper

1-1/2 cup milk

1/2 cup water

1/2 cup of the grated cheese.

1 Tbsp Parmesan cheese

Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.

Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done.

Tomato sauce for chicken lasagne

(can also be used as pasta sauce)

1 Tbsp oil

1 Tbsp chopped onion

1/2 tsp garlic paste

1/2 cup tomato paste*

1/2 cup water

1 Tbsp castor sugar

1/2 tsp salt

1 Tbsp crushed red chilli

Pinch orange colour

1 tsp oregano leaves

Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.

Add tomato paste* and water. Stir well on heat till well combined.

Tomato sauce is done.

*if you don't have tomato paste, take 4 tomatoes, cut into pieces and put in blender. Do not add any water. Put blended tomatoes through a sieve and then discard what is in sieve and put what was strained to pan with all above ingredients. You will need to cook this longer so it reduces and thickens.

If you are in a hurry you can thicken in a paste of 1/2 tsp cornflour and 1 Tbsp water.

To assemble chicken lasagne

Get a large rectangular dish that can be placed in oven (pyrex is perfect as is corning ware) place 3 cooked lasagne strips in bottom of dish. Add 1/2 tge chicken mix, 1/2 capsicum strips and some tomato sauce. Cover with 1/2 cheese sauce. Repeat with lasagne strips, remainder of chicken, capsicum and some tomato sauce. Top with the remaining cheese sauce, top with 1 cup chedder cheese and put 1 tsp of butter in little pieces over cheese so it doesn't dry out. If you would like extra colour, drizzle some tomato sauce on top of cheese.

Bake in over 190 degrees for 20 minutes and serve. (goes great with a simple garden salad and garlic bread)
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 Chicken lasagnia

Ingredients for filling

Boneless chicken½ kg cut into ½ inch cubes
Onion2 tbsp chopped
Capsicum1 sliced
Garlic paste1 tsp
Salt1 tsp
Black pepper powder1tsp
Mushrooms 2tbsp thinly sliced
Flour1 tbsp
Fresh cream4 tbsp
Oregano leaves1tbsp
Oil3 tbsp
Lasagna strips boil6
Cheddar cheese½ cup
Parmesan cheese1 tbsp

Ingredients for cheese sauce

Butter 3tbsp
Flour 2 tbsp heaped
Milk 1½ cup
Cream ½ cup
Water½ cup
Salt ½ tsp
White pepper½ tsp
Grated cheddar cheese4tbsp

Ingredients for tomato sauce:
Oil 1 tbsp
Onion2 tbsp chopped
Garlic ½ tsp
Tomato paste ½ cup
Salt½ tsp
Crushed red Pepper½ tsp
Oregano leaves ½ tsp
Sugar 1 tbsp
Orange color pinch

Method for filling
Heat oil fry onion till soft add garlic paste with chicken fry for 2 minutes add flour with salt pepper, oregano leaves. Add mushrooms cream and half cup water cook till thick.

Method for tomato sauce:
Heat oil add onion fry for 2 minutes add garlic paste then add tomato paste sizlings half cup water cooked till thick.

To assemble:
Grease rectangular dish spread 3 lasagna strips then half chicken filling half cheese sauce , half tomato sauce , repeat layers lastly covered top with grated cheese grill for ten minutes.
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Falafel by shireen

                            Falafel


Ingredients
Chickpeas200 grams (soaked overnight)
Coriander seeds1 tsp
Cumin seeds 1 tsp
Onion1 cup (chopped)
Garlic1 tbsp
Coriander leaves½ bunches (chopped)
Green chilies4 (chopped)
Lemon juice3 tbsp
Black pepper½ tsp
Red chili flakes1-1/2 tsp
Salt1 tsp
Baking soda1 tsp
Semolina3 to 4 tbsp


Method
Soak chickpeas over night, drain & place in the chopper with all seasonings & vegetables
& grind to a fine paste
Just before frying add baking soda, semolina and mix well
Make into small balls flatten & deep fry
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SFC Twister by shireen

                                       SFC Twister

      Ingredients

      Chicken breast (boneless) 4

      Salt 1 tsp

      Pepper ½ tsp

      Paprika powder 1 tsp

      Chili sauce 2 tbsp

      Chili garlic sauce 1 tbsp

      Corn crumbs 2 cups

      Self raising flour ½ cup

      Ice berg lettuce sliced ½ cup

      Hot sauce 2 tbsp

      Mayonnaise 2 tbsp

      White vinegar 2 tbsp

      Tomato (cut into cubes) 1

      Ingredients for batter

      Flour 2 tbsp

      Baking powder ½ tsp

      Salt ½ tsp

      White pepper ½ tsp

      Paprika ½ tsp

      Chili sauce 1 tbsp

      Water to make batter

      Ingredients for tortillas

      Flour 2 cup

      Salt ½ tsp

      Baking powder ½ tsp

      Oil 2 tbsp

      Luke warm water as required

      Method to make tortillas

      In a bowl knead 2cups of flour, 1/2tsp salt,1/2 tsp baking powder and 2 tbsp oil with water to form a medium dough, leave covered for 30 minutes, then make rotis of a dinner size plate and cook both the sides on a tawa, cover and keep warm.

      Method for batter

      In a bowl mix together 2tbsp of flour,1/2 tsp of baking powder,1/2tsp salt, 1/2tsp white pepper,1/2 tsp paprika,1 tbsp chili sauce and water . Mix all the ingredients well until a batter of medium consistency is formed

      Method for chicken

      Cut boneless breast into 3 inch long stripes, and marinate with salt, pepper, paprika, chili sauce, chili garlic sauce for 30 minutes, dip in batter roll in combined corn crumbs and

MEETHI TIKYAN by shireen

                          MEETHI TIKYAN
Ingredients

      Flour 2 cups

      Desiccated coconut 4 tbsp

      Sesame seeds 2 tbsp

      Semolina ½ cup

      Cardamom powder 1 tsp

      Milk ¾th cup

      Sugar 1 cup

      Ghee 4 tbsp heaped

      Method

      Cook together ¾ cup milk and 1 cup sugar for 5 minutes, add in it 4 tbsp ghee and remove from fire, cool to room temperature. In a bowl mix together flour, semolina, desiccated coconut, cardamom powder sesame seeds. Mix well and knead with cooked milk and sugar mixture. keep covered for 30 minutes, then roll dough ¼ inch thick, cut with cookie cutter and deep fry on low flame till light golden.


note    if  dnt like seaame seeds instead put more of coconut
if u want u can add sum more sugar!!

Cream Caramel by shireen

                              Cream Caramel

      Base

      6 Tbsp (6oz) sugar

      Custard

      8 eggs

      1 kg milk (fresh or tetrapak)

      1 tsp vanilla essence

      Few drops yellow colour

      6 Tbsp (6oz or 1/2 cup) fine sugar

      Preheat oven to 180 degrees

      Place pan on heat, add sugar for base and cook till golden colour. Remove immediately and pour into mould*. Let caramel cool. ***pls be careful caramel is very hot and can burn***

      In a seperate bowl whisk together eggs and sugar. Once well mixed add milk and vanilla. Strain though sieve so custard will be silky to another bowl. Using a cup, gently pour seived custard into caramel filled mould.

      Place mould into a high edge dish or pan and fill half way of pan with water. Bake in oven for 1 hour.
1 hour in a water bath - put cream caramel in a high edge dish fill pan with water so it is half way up on the outside of creamcaramel dish and bake.

      Once cream caramel is cooked, allow to cool for 1/2 an hour on bench, then put in fridge for at least 6hrs (or overnight) and then turn over to serving dish and serve chilled.

      Enjoy.

      *can use 1 large mould or individual moulds.

      note u can take a smaller mould and then take half od ingredients follow same method     like  make with  4 eggs n 2cups of milk

White Chocolate Cake by shireen

                              White Chocolate Cake

      Ingredients

      Biscuits crushed 3 cups

      Butter melted 4 ounces

      Eggs 4 separated

      Curd cheese 8 ounces

      Cream cheese 6 cubes

      Vanilla essence 1 tsp

      Sugar 10 tbsp

      Gelatin powder 2 tbsp heaped

      Water ¼ cup

      White chocolate 150 gm chopped

      Fresh cream 12 ounces whipped

      Lemon juice 1 tbsp

      Method for base

      Grease 10 inches loose bottom pan, mix 3 cups biscuits crumbs with 4 ounce melted butter and press on bottom of pan, bake for 10 minutes on 180 degree.

      Method for filling

      Cook 4 egg yolks and 4 tbsp sugar for 2 minutes stirring, melt 150 gm white chocolate with 2 tbsp milk and put in the egg yolk mixture, dissolve 2 tbsp gelatin in ¼ cup water and add to the egg yolk mixture, beat 12 ounce fresh cream stiffed, beat egg white stiff with 6 tbsp of caster sugar, now fold in the cream, in another bowl beat both the cheese well add in 1 tbsp lemon juice, 1 tsp vanilla essence now fold in the egg and chocolate mixture, also fold in the beaten cream, lastly fold in the stiffly beaten egg white, mix all well, pour mixture on biscuits base, set in the freezer for 2 hours, remove and decorate with white chocolate shavings and dust top with sieved coco powder.