Mughlai Paratha by rida

                                                  Mughlai Paratha

Ingredients

Flour ½ cup

Semolina ½ cup

Castor sugar ½ cup

Poppy seeds ½ cup

Milk (to knead)

Green cardamom 4

Butter/Ghee 4 tbsp

Ghee for frying

Method

Mix together ½ cup Flour, ½ cup Semolina, ½ cup Castor sugar, ½ cup Poppy seeds, 4 Green cardamom and 4 tbsp Ghee. Knead with milk and leave for 30 minutes. Make balls and roll. Spread some ghee and again roll like a Swiss roll. Again make ball and then roll. Fry with ghee and serve

Almond and Coconut Macaroons by rida

                                           Almond and Coconut Macaroons

Ingredients

Egg whites 4

Castor sugar 1 cup

Desiccated coconut 1 sup

Flour 2 tbsp

Baking powder ½ tsp

Chocolate chip ½ cup

Almond (chopped) ½ cup

Method

In a mixing bowl beat together 4 egg whites. Add 2 tbsp flour, 1 cup castor sugar, ½ tsp baking powder, ½ cup chocolate chip, ½ cup chopped almonds, and 1 cup desiccated coconut. Fold and pour this mixture in a greased oven proof tray. Bake for 20 minutes on 180 degrees.

Pistachio Ice Cream BY RIDA

                                   Pistachio Ice Cream

Ingredients

Milk ½ liter

Condensed milk 1 tin

Vanilla custard powder 2 tbsp

Sugar ½ cup

Pistachio chopped 100 gm

Gelatin powder 1 tbsp

Green food color a pinch

Cream 250 gm

Method

Boil ½ liter milk; add 2 tbsp custard powder and ½ cup sugar. Cook till the milk thickens. Add 100 gm chopped pistachio. Leave it to cool. Dissolve 1 tbsp gelatin powder in warm water. In a blender put custard, gelatin mixture, 250 gm cream and 1 tin condensed milk. Blend for 1 minute. Pour this mixture in an airtight box and freeze for 3 hours.

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Butter Cookies by rida

                                                       Butter Cookies

Ingredients

Flour 1 cup

Butter 100 gm

Castor sugar ½ cup

Vanilla essence ½ tsp

Cinnamon powder ½ tsp

Eggs 3

Baking powder ½ tsp

Method

In a bowl mix together ½ cup castor sugar, 100 gm butter, ½ tsp vanilla essence, ½ tsp baking powder and 2 eggs. Now slightly add 1 cup flour and knead to dough. Put in fridge for ½ hour, cut with cookies cutter. Brush the beaten egg, sprinkle some cinnamon powder and bake on 150 degrees for 20 minutes.

Nargisi Kabab by rida

                                     Nargisi Kabab

Ingredients

Meat (boneless) ½ kg

Onion (fried) 1

Ginger garlic paste 1 tbsp

Roasted chickpea powder ½ cup

Salt 2 tsp

All spice powder 1 tsp

Egg 1

Boiled egg 4

Red chili powder 2 tsp

Green chilies 4

Coconut powder 1 tbsp

Poppy seeds 1 tbsp

Oil for frying

Method

Chop ½ kg boneless Meat along with 4Green chilies and 1 fried Onion in a chopper. Now add 1 tbsp Ginger garlic paste, ½ cup Roasted peas powder, 2 tsp Salt, 1 tsp All spice powder, 2 tsp Red chili powder, 1 tbsp Coconut powder and 1 tbsp Poppy seeds. Mix well. Cut the boiled eggs into two pieces. Coat the meat mixture on it and fry in hot oil.

Spicy Honey Nut Cake by rida

                                           Spicy Honey Nut Cake

Ingredients

Castor Sugar 1 cup

Eggs 4

Lemon skin 1 tbsp

Lemon juice 1 tbsp

Pistachio chopped 100 gm

Biscuit Crushed 2 cups

Ingredients to glaze

Lemon juice 2 tbsp

Honey 6 tbsp

Cinnamon sticks 1 piece

Vinegar 1 tbsp

Lemon Rind for garnishing

Method

Beat together 4 eggs and 1 cup castor sugar. Add 1 tbsp lemon juice. Beat well. Now fold in 2 cup crushed biscuits and 100 gm pistachio. Pour the mixture in a greased oven proof tray and bake on 180 degrees for 20 minutes.

Method for Glaze

Cook 2 tbsp lemon juice, 6 tbsp Honey, 1 cinnamon stick and 1 tbsp vinegar. Pour this mixture on top of cake, garnish with lime rind and serve.

Cream Cheese Ice Cream by rida

                                       Cream Cheese Ice Cream

Ingredients

Cream 250 gm

Cream Cheese 1 cup

Milk 1 cup

Gelatin powder 1 tbsp

Vanilla essence ½ tsp

Strawberry jelly 1 packet

Lukewarm water ½ cup

Method

Dissolve 1 tbsp gelatin powder in ½ cup lukewarm water. In another bowl beat 1 cup cream cheese, 1 cup milk, ½ tsp vanilla essence, 250 gm cream and gelatin mixture. Pour this mixture in a serving bowl and freeze for 1 hour. Dissolve 1 packet of strawberry jelly in 2 cups hot water and leave it to cool. Pour the prepared jelly on ice cream and freeze for more 30 minutes till firm. Serve chilled.