Chicken Tandoori Biryani

Ingredients:

For chicken

Whole chicken: 1 or 1 ½
Crushed black pepper: 1tsp
Whole spice: 1tsp
Red chili powder: 2tbsp
Lemon juice: 4tbsp
Ginger Garlic paste: 2-3tbsp
Oil: 2-3tbsp
Yellow food color: 1 pinch
Salt: to taste

For biryani

Rice: 1 1/2kg
Oions fried: 2
Tomatoes: 2-3
Black cardamom: 2-3
Cloves: 3-4
Whole green chilies: 4-5
Green coriander: 1/2 bunch
Mint: 1/2 bunch
Plums: 1/2 cup
Ghee: 1/2 cup
Cinnamon: 2-3 leaves
Whole spice powder: 1 tsp
Red chili powder: 1tbsp
Whole black cumin: ½tsp
Ginger garlic paste: 2tbsp
Salt: to taste

Method:
For chicken tandoori:
Take a mixing bowl add 4tbsp lemon juice, 2tbsp red chili powder, 1/2 tsp whole spice powder, 1tsp crushed black pepper, 1 pinch food yellow color and salt to taste mix well. Then put 1 or 1 1/2 kg whole chicken in a bowl and properly marinate with the mixture. Steam the chicken with steamer for 15 to 20 minutes and turn the chicken over to ensure both the sides are fully cooked.. Now placed the chicken in oven tray and brush the chicken with ghee or oil. Put the tray into pre-heated oven for 12 to 10 minutes. Chicken is ready.
For rice:
Soak 1/2cup of rice in water for 2 hours. Now add rice with a sufficient amount of water, 1/2tsp black cumin and salt to taste in a saucepan and cook till the rice is half done. Stain the water.
For Layers:
In a skillet or pan heat 1/2cup ghee, then add 2 to 3 black cardamoms, 2 to 3 cinnamon sticks and 3 to 4 cloves. Fry till the spices begin to sizzle. Then add 2 to 3 chopped tomatoes. Mix well. Now add 4 to 5 whole green chilies, 1/2cup plums, 2tbsp ginger garlic paste, 1tsp whole spices and 1tbsp red chili powder.Fry for another 2 minutes . Afterwards add the brown onions and cook until a uniform mixture is formed .The qorma is ready. Put the qorma in a skillet and add 1/2 layer of rice over it. Now add 1/2bunch of chopped green coriander, 1/2bunch chopped mint, 4 to 5 green chilies and fried onions. After that put the remaining qorma. Then put the remaining rice followed by the coriander, mint, green chilies and fried onions. Now in cup mix the water and food color and pour it on sides of the skillet. Then put the chicken over the rice and cook it for 10 to 15 minutes over high flame.Then cover and simmer overa low flame for 5 minutes The chicken tandoori biryani is ready to serve

Chicken Biryani

Ingredients:
Chicken: 3/4 kg 
Onion: 2-3
Desi red Pepper: 1 tbsp
Ghee: 1 cup
Turmeric powder: 2 tbsp
Garam Masala powder: 1 tbsp
Illicium flower: 6-8
Rice: 1/2 kg
Salt: as required
Green chilli: 6
Ginger garlic paste: 4 tbsp
Yoghurt: 1 cup 
Cumin seeds powder: 1 tbsp
Coriander powder: 1 tbsp

Method:
Put ghee in a saucepan. Cut onion and make slices. Now add onions in the ghee. When onion get softens then add spice mixture in it. Also add Illicium flower and curry leave in it. When onion gets brown then add ginger garlic paste. After fry all these ingredients add chicken in it. When water dries then add turmeric powder, red pepper, salt, coriander seeds, cumin seeds and spice mixture powder. Now make a 3 inch cut on green chilies and whipped yogurt as well. Add both in gravy and cook it on the low flame. Take rice and clean them. Add water in it and take a side for few minutes. Now boil water in a saucepan and add rice. After 5 min strain the rice. Now take another sauce pan and make layers of rice and chicken. When one layer is made then put some ghee on it and makes the next one. Close the lid and put this saucepan to simmer. After 10 to 15 min of braise ,serve it in a dish.

Mutton Qorma

Ingredients:
Mutton: 1/2 kg
Ghee: 1/2 cup
Green cardamom: 3
Oil: 3-4 tbsp
Black cardamom: 4
Spice mixture: 1 tsp
Green chilli: 6
Cinnamon: 2
Milk: 1 cup 
Ginger garlic paste: 2 tsp
Bay leaf: 2
Yoghurt: 1 cup 
Salt: as required
Cloves: 3-5
Cumin seed: 1/4 tsp

Method:
Heat the oil in a pan, then put ghee and when it turns brown, add garlic ginger paste, mutton. When the water of the meat gets dry, add black cardamom, bay leaves, green cardamom, cloves, black pepper powder, cumin seeds and cinnamon. Fry the above mixture for few minutes, put in yoghurt and after exactly 5 minutes mix milk, salt and garam masala. Take chopped green chillies and ½ ts of a mixture of equally weighted black & green cardamom . Mutton Korma is prepared to serve.

Walnut $ Date Cake

Ingredients:
Dates: 1 cup
Plain flour: 1 1/2 cup
Ground Sugar: 3/4 cup 
Butter: 1/2 cup
Walnut: 3/4 cup
Eggs : 2
Baking powder: 1 1/2 tsp
Salt: a pinch
Vanilla essence: 1 tbsp 
Water: 1 cup

Method:
Soak dates in 1 cup boiling water for 1 hour.Grease the sides of baking pan and put the butter paper in a pan.Preheat the oven to 180%.With an electric better, beat butter and sugar until it becomes a paste. Add eggs one by one.Beat 5 min more.Then put walnut and dates in it.Sieve flour and baking powder together thrice.Add this in egg mixture with vanilla essence.Pour in a greased and paper lined 8 inches baking pan and bake on pre-heated oven for 180 degree C for 30-35 min.Leave to cool and enjoy!

Vegetable Patties

Ingredients:
Chicken boiled: 1 cup
Chicken stock: ½ cup
Butter: 2 tbsp.
flour: 1 tbsp.
Salt: 1/2 tsp.
White pepper: 1/2 tsp
Mustard powder: 1/4 tsp
Cross or Puff Pastry: 1 cup (which is available in every bakery)

Method:
Stir 3 tbsp flour in 2 tbsp preheated butter, keep aside the pan, add 1/2 cup stock and mix well. Then add the boil 1 cup shredded chicken, 1/2 tsp white pepper, 1/2 1/2tsp salt, 1/4 tsp mustard powder and cook till thicken. Keep aside to cool. Roll the Cross or Puff Pastry in rectangular shape and with the help of cutter cut the Cross or Puff Pastry in round shape. In the middle of one piece place the filling and spread the egg in all the four corners. Then set the other part of the cross on top of it and press it lightly. Brush the egg yolk on the top .Bake the chicken patties in ungreased tray for 35 to 40 minutes in 250 C in oven.

Upside-Down Pineapple Cake

Ingredients:
Sugar: 6 oz
Butter: 6oz
Plain Flour: 6 oz
Baking Powder: 1 1/2 tsp
Vanilla essence: 1 tsp
Pineapple syrup: 3 tbs
Pineapple slices: 4-5
Food colour: 1/2 t sp
Brown Sugar: 2-3 tbs as required

Method:
Mix sugar and butter together. Add eggs one by one and mix together. Add vanilla essence, food colour and pineapple syrup (you can use pineapple essence or juice from tin can). Seive in the flour and baking powder together and fold into the batter. Grease a 7-8 inch cake pan with butter. Sprinkle evenly brown sugar on the base of the cake pan. Arrange slices of pineapple on top of brown sugar. Pour the cake batter over the pineapple slices. Bake the cake from 45 minutes in a pre-heated 180 C oven, Gas Mark 4. Once cooked turn the cake upside down and serve.

Note: If you want to make a simple sponge cake omit the pineapple slices, and pineapple syrup and replace with milk)

Swiss Roll

Ingredients:
Plain flour: 3/4 cup
Ground Sugar: 1/2 cup 
Butter: 3/4 cup
Eggs white: 4
Eggs yolk: 4
Baking powder: 1 tsp
Water: 2tbsp
Vanilla essence: few drops
Strawberry Jam: 2tbsp 

Method:
Preheat oven to 180C/350F (moderate). Grease the sponge roll tray, then line it with baking paper. Beat the eggs until thick, then beat in the sugar 1 tablespoon at a time. Keep beating until you can drizzle a figure of eight on to the surface and it remains for a second.Gently fold in the sifted flour. As the egg/sugar mixture is already quite thick you might get some clumps of flour, so keep going until it is all combined. Once it’s smooth, stir in the vanilla.Pour into the sponge roll tray, tilting the tray to distribute the mixture evenly. Bake for about 20 minutes.While it’s baking, prepare a clean tea towel by laying it out flat and sprinkling with the remaining tablespoon of caster sugar.Carefully turn out the cooked sponge on to the tea towel. Peel away the baking paper and gently roll up the sponge. Place on a cooling rack. Once cooled, roll out and spread with your jam, then the option whipped cream, and re-roll. If using cream, keep refrigerated and eat within a day or two.

Simple Cake

Ingredients:
Butter: 1/2 cup
Flour: 1 1/4 cup
Sugar: 1/2 cup
Eggs: 3
Baking Powder: 1 tsp
Lemon juice: 1 tsp
Food Colour: a pinch

Method:
Grease the sides of baking pan and put the butter paper in a pan.Preheat the oven to 180%.With an electric better, beat butter and sugar until it becomes a paste. Add eggs one by one.Slow the beater and add food colour.Beat 5 min more. Sieve flour and baking powder together thrice.Add this in egg mixture with lemon juice.Fold it well then put in a greased and paper lined 8 inches baking pan and bake on pre-heated oven for 180 degree C for 30-35 min.Leave to cool and enjoy!

Potato $ Parsley Cake

Ingredients:
Eggs: 4
Cream: 1/2 cup
Potatoes half boiled: 2
Green Onion: 3 Coriander: 1/2 cup
Butter: 2 tbsp
Green Chillies: 3 
Flour: 1/4 cup
Salt $ Black pepper: to taste

Method:
Beat eggs for 5 minutes slowly.Put butter,flour,salt and black pepper in it.Stop beating add cream,spring onion,chilli,potatoes and coriander.Grease the pan and sprinkle flour in it.Bake in pre-heated oven on 180C for 30 to 35 minutes.

Nan Khatai

Ingredients:
Refined flour (Maida): 1 cup
Clarified Butter (Ghee):1 cup
Cardamom: 6(grind it)
Sugar: 1 1/8 cup (measure it then grind it)
Almonds and pistachio: For garnishing
Egg yolk: 1

Method:
First put clarified butter (ghee) in refrigerator for some time (it should not be in liquid form). Then mix this clarified butter (ghee) with sugar, with the help of wooden spoon, until it is creamy. Then add refined flour (Maida) and Cardamom, knead it to form dough. Make small balls and flatten slightly and place it on greased baking tray (grease with oil). Repeat the procedure with the remaining dough. Brush egg white and sprinkle some almonds and pistachio on it.Bake it for 15-20 minutes.

Italian Pizza

Ingredients:
Flour: 2 cups
Salt: ½ tsp
Sugar: 1 tbsp
Instant yeast1: ½ tsp
Egg: 1/2
Oil: 2 tbsp
Milk/water: as required

Method of making Dough:
In a bowl add Flour 2 cups, Salt ½ tsp, Sugar 1 tsp heaped, Instant yeast 1 ½ tsp, Egg 1, Oil 2 tbsp, and knead with Luke warm water/milk as required, form into a soft dough, knead well, spread on a well-greased pizza baking tray, prick well with fork. Now your dough is ready.

Ingredients for filling 1:
Chicken boneless thinly sliced: 2 breasts
Onion: 2
Tomato: 2
Cabbage: 1
Capsicum thinly sliced: 1
Crushed red pepper and Salt: to taste
Oil: 2 serving spoon
Ginger: 1 tsp
Garlic paste: 1 tsp
Garam Masala: to taste

Filling 2:
Mushrooms sliced: 4
Capsicum thinly sliced: 1
Black olives: 3 tbsp sliced
Mozzarella cheese grated: 1 cup
Cheddar cheese grated: ½ cup
Oregano leaves: 1 tsp

Method for filling:
Put oil in a pan.Add onion in it.Then add ginger garlin paste.After few minutes put chicken in it for frying. When it changes its colour add tomato ,after 4 minutes add capcicum and cabbage.In the last add all spices.Put pizza sauce on the pizza dough,spread the filling 1 and then filling 2 vegetables.Add both the cheese and oregano leaves 1 tsp. Bake for 20 minutes in the pre-heated 200 C oven till pizza crisps. Cut into square pieces and serve.

Garlic Bread

Ingredients:
Flour: 500 grams
Yeast: 1 ½ tbsp
Sugar :1 tbsp.
Milk; ½ cup
Milk powder; 1 tbspv. 
Egg: 1
Garlic: 2 tbsp.

Method:
In a bowl mix all together, knead with Luke warm water well. Leave to rise for an hour till double. Shape into bread and bake in a preheated oven for 15-18 minutes.

Fruit Cake

Ingredients:
Butter: 1/2 cup
Sugar: 1/2 cup
Flour: 1 1/4 cup
Eggs: 3
Baking Powder: 1 tsp
Food Colour: a pinch
Jelly Fruit: 2 tbsp
Orange Peel: 2 tbsp
Lemon Juice: 1tsp

Method:
Grease the sides of baking pan and put the butter paper in a pan.Preheat the oven to 180%.With an electric better, beat butter and sugar until it becomes a paste. Add eggs one by one.Slow the beater.Beat 5 min more. Sieve flour and baking powder together thrice and add jelly fruit and orange peel in it.Add this in egg mixture with lemon juice.Fold it well then put in a greased and paper lined 8 inches baking pan and bake on pre-heated oven for 180 degree C for 30-35 min.Leave to cool and enjoy!

Crunch Cake

Ingredients:
Butter: 1/2 cup
Sugar: 1 cup
Flour: 2 cup
Milk: 3/4 cup
Vanilla essence: 1 tsp
Salt: 2 pinches
Eggs: 2
Baking Powder: 2 tsp
Food Colour: 2 pinches

Crunch method:
(cook 1/4 sugar in 1tsp of water for few min.Pour on butter paper.Leave to cool and make small crystal peices .

Method:
Grease the sides of baking pan and put the butter paper in a pan.Preheat the oven to 180%.With an electric better, beat butter and sugar until it becomes a paste. Add eggs one by one.Slow the beater and add food colour ,milk,vanilla essence and salt in it.Beat 5 min more.Sieve flour and baking powder together thrice.Add this in egg mixture.Fold it well then put in a greased and paper lined 8 inches baking pan and bake on pre-heated oven for 180 degree C for 30-35 min.Leave to cool and enjoy!

Cream Puff

Ingredients:
Butter: 1 cup
Water: 1 1/4 cup
Salt: 1/2 tsp
Baking powder: 1/2 tsp
Flour: 1 1/2 cup
Eggs: 5
Cream: 1 packet
Icing sugar: 5 tbsp(Beat cream and icing sugar to make a smooth paste,icing is ready to pipe into the shells)

Method:
Preheat oven to 425 degrees F (220 degrees C). In a large pot, bring water and butter to a rolling boil.Stir in flour ,baking powder and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the cream mixture, or use a pastry bag to pipe the cream into the shells.

Coffee Cake

Ingredients:
Butter: 1/2 cup
Sugar: 1/2 cup
Flour: 1 1/4 cup
Eggs: 3
Baking Powder: 1 tsp
Milk: 2tbsp
Coffee powder: 2tbsp

Icing:
Sugar: 1/2 cup
Butter: 2 tbsp
Milk: 2tbsp
Oil: 1 tbsp
Coffee powder: 2 tbsp
Walnut: 1/2 cup
Cook all things in a pan for 1 minute.When big bubble are coming from it.then cook 1 minute more.

Method:
Preheat the oven to 180%.With an electric better, beat butter and sugar until it becomes a paste. Add eggs one by one.Mix coffee in 2tbsp of milk and mix in it.Sieve plain flour and baking thrice. .Add this batter into the egg mixture.Take a tin and grease it well with 1 tsp of butter.Pour the mixture into the prepared tin and bake at 120 C fan oven (or 170 C regular, Gas mark 3) for 35 mins in 2nd rack,until a skewer comes out clean.Spread the coffee icing on it. Leave to cool and enjoy!

Coconut Cake

Ingredients:
Ingredients: Ingredients: Butter: 1/2 cup
Sugar: 1/2 cup
Coconut: 1/3 cup
Flour: 3/4 cup
Eggs: 2
Baking Powder: 1 tsp
Milk: 2tbsp

Sugar Syrup:
Sugar: 1/2 cup
Water: 1/4 cup
Darchini:1 
Green Cinnamon (Alaichi): 2-3
Lemon juice: 1tbsp
Cook all ingredients for 3 minutes.Off the flame add lemon juice.Sugar syrup is ready.

Method:
Preheat the oven to 180%.With an electric better, beat butter and sugar until it becomes a paste. Add eggs one by one. Sieve plain flour and baking thrice. Then mix coconut .Add this batter into the egg mixture. If the mixture is slightly thick (because of cold weather) then add 1 – 2 tsp of milk to make it smoother. Take a tin and grease it well with 1 tsp of butter.Pour the mixture into the prepared tin and bake at 120 C fan oven (or 180 C regular, Gas mark 3) for 30-35 mins until a skewer comes out clean..Leave to cool and brush sugar syrup on it and enjoy!You can spread fresh cream on it and garnish with shredded cocont.

Chocolate Rolls

Ingredients:
Plain flour: 3/4 cup
Ground Sugar: 3/4 cup 
Butter: 3/4 cup
Eggs white: 4
Eggs yolk: 4
Baking powder: 1 tsp
Water: 2tbsp
Dark chocolate: 6 aunces
Cocoa: 2 tbspfor dusting

Method:
Preheat the oven to 350 degrees F. Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper. Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened. Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool. Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites. Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right. Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour. Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper. Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff. Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours. When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.