Chicken Shuwarma

Ingredients

• Chicken (boneless)-300 grams
• Yogurt-1/2 cup
• Vinegar-2 tbsp
• Bar-B-Que Masala-2 tbsp
• Lemon Syrup-1 tbsp
• Crushed Black Pepper-1 tsp
• Garlic-2 clove
• Oil-3 to 4 tbsp
• Salt-As required

For Sauce

• Sesame seeds paste-1/2 cup
• Lemon syrup-1/4 sup
• Garlic-2 clove
• Yogurt-2 tbsp

For filling

• Pickle of Chili-1 cup
• Pickle of cucumber-1/2 cup
• Pita Bread-4
• Cucumber-1
• Onion-1
• Tomato-1
• Ice Burg lettuce (salad leave)-3 to 4
• Black/Green Olive (slice)-1 cup
• Olive Oil-2 to 3 tbsp

Method

For the making of Chicken

• Cut the chicken into slices.
• Take a pan; pour oil and then fry chicken and garlic in it.
• After that add yogurt, vinegar, lemon syrup, salt, BBQ Masala and fry it till it gets dry.
• The method of making chicken is ready.

For the making Sauce

• Take bowl put sesame seeds paste, lemon syrup, and yogurt, garlic. Mix them well and after mixing put it in a fry pan.
• Fry it and dish out it in a serving bowl.
• Sauce is ready

For the Salad

• Dice tomato and cucumber
• Chop the ice burg lettuce and put it into a bowl.
• Add tomato, cucumber, olive oil, chili and cucumber pickle.
• The method of salad is now ready.

Pita Filling

• Take a pan and heat up pita bread in it.
• Cut the pita in a pocket form and fill in the stuffing of chicken, sauce, salad, olives.
• Your Chicken Showarma is now ready.

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Kastoori Kabab

Ingredients

• Chicken Boneless Pieces-600 gram
• Ginger/Garlic Paste-1 tbsp
• Lemon syrup-1tbsp
• White Pepper-1 tsp
• Butter-2 tbsp
• Gram Flour (besan)-2 tbsp
• Bread Crumbs-1 tbsp
• Coriander-1/2 bunch (chopped)
• Oil-4 tbsp
• Salt-To taste

For the mixture

• Egg Yolk-1
• Black cumin-1/2 tsp
• Saffron-1/2 tsp
• Gram Flour-2 tbsp
• Cardamom Powder-1/2 tsp

Method

• Marinate chicken with ginger/garlic paste, lemon, all the spices  and leave it for a while.
• Now heat up oil and brown gram flour in it.
• Separate some quantity of gram flour.

For Mixture

• Take the remaining gram flour and add bread crumbs, coriander, green chili, chicken and leave it over slow flame.
• After that take pre-heated oven 180C and put chicken in it for 15 to 20 minutes.
• In the when you have to serve it sprinkle cardamom powder in it.

Masalay daar Biryani

Ingredients

• Mutton with bones-1/2 kg
• Rice (sela)-2 cup
• Yogurt-1 cup
• Ginger Garlic paste-2tbsp
• Plum (dry)-1/2 cup
• Garam masala powder-1tbsp
• Coconut powder-2tbsp
• Crushed red pepper-2tbsp
• Whole garam masala-1/2 cup
• Green chili-5 to 6
• Coriander-1/2 bunch
• Mint-1/2 bunch
• Onion slices (brown) 2
• Ghee-1 cup
• Salt-as required

Method

For baking Mutton

• Take a bowl ,put mutton ginger garlic paste water and cook it until mutton get soft.

For the making of Rice

• Take a frying pan put ghee whole garam masala (sabit garam masala) and cook it for 2 to 3 minutes
• After that add  yaghni and already soaked rice and boil it.

For making Qorma

• Take a bowl , put ghee and half brown onion , mutton and cook it for 4 to 5 minutes.
• Take a mixing bowl and put yogurt, garam masala, crushed red pepper,  ginger garlic paste,  coconut powder, salt and mix it well .
• After that add this mixture into mutton and cook it over slow flame.
• When mixture get started dry then add green chili, plum, 2 cup water and cook it.
• Now take a cooking bowl and spread first layer of qorma after that second layer of rice and sprinkle mint, coriander and repeat this step as your requirement.
• In the end sprinkle green chili, brown onion and leave it over slow flame.

Chinese Chicken Chili

Ingredients:

• 500 gm boneless chicken, cut in 1-inch square cubes
• 2 cups water or chicken broth
• 5-6 chopped green chilies
• 2 tbs soya sauce
• 2 tbs corn flour
• 2 green onion chopped
• 1 tsp garlic paste
• Salt to taste
• 1 tsp white pepper
• 1 tsp sugar
• 1/2 tsp ajinomoto
• 1 egg
• oil to fry

Method:

1. Marinate chicken pieces in 1 tbs soya sauce; 1 tbs corn flour and salt. Add an egg in a bowl and keep the mixture for about 15 minutes.
2. In a pan, heat oil and fry the marinated chicken pieces till golden brown.
3. In another pan, heat 1 tbs oil. Add garlic paste and green chilies and saute for few seconds.
4. Then add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt, ajinomoto and remaining soya sauce. Then add the fried chicken pieces to it and cook for 2 minutes.
5. Mix the remaining corn flour in 1/2 cup water thoroughly and add it to the gravy. The mixture should be stirred constantly to avoid lumps.
6. Let the mixture cook for about 2-3 minutes.
7. Chinese Chicken Chilli is ready to be served with green onion.

Black Forest Cake

Ingredients

For Sponge

• All Purpose Flour (maida)-2-1/2 cup
• Sugar-2 cup
• Coco Powder-1/2 cup
• Coffee-4 tbsp
• Baking Powder-2 tbsp
• Baking Soda-1 tsp
• Egg-6

For Filling and Topping

• Coco Powder-1/2 cup
• Cherry-1 cup
• Icing Sugar-1 cup
• Cream-3 cup
• Unsalted Butter-200 gram
• Chocolate Car-for arnishing

For Syrup

• Coffee-2 tbsp
• Honey-6 tbsp
• Water-As required

  Method

  • Take a bowl put eggs in it and beat it well.
  • After that add sugar and again beat it well.
  • Now add baking soda, baking powder, coffee, coco powder and mix it well.
  • After that add flour in it and mix it with the help of  spoon and make a smooth mixture.
  • Now pour it in a baking bowl and cover it with foil. Now bake it in preheated oven 200 degree for 35 minutes.
  • After that cut it into two pieces.

  For Syrup

  • Take a pan add water (as required) put coffee, honey and cook it over medium flame.
  • Now apply this syrup over a baked sponge of cake.

  Filling and Topping

  • Take a mixing bowl and put coco powder, icing sugar, cream, butter, and mix it well.
  • Now put it in the fridge when it gets chill then apply it over cake.
  • After that take a plain cream and make a design over the top of the cake.
  • Garnish it with cherry and chocolate bar.

Magic Rolls

INGREDIENTS

• BREAD SLICES
  8-10
• CHICKEN (BOILED)
  200 gm
• BLACK PEPPER POWDER
  1tsp
• 
  BLUE BAND MARGARINE
  as required

DIRECTIONS

With the help of a rolling pin roll the bread slices till they turn flat.
In a bowl add the shredded chicken, black pepper, and blue band margarine. Combine all the contents well. Spread the chicken spread onto each slice of bread and roll.
The magic rolls are ready to be served

Rasmalai

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INGREDIENTS

• POWDER MILK                           2 cup
• FRESH MILK                               1 1/2 Kg
• KHOYA                                         1 ounce
• EGGS                                           2
• CARDAMOM POWDER            1 tsp
• BAKING POWDER                    1 tsp
• SELF RAISING FLOUR             2 tbsp
• OIL                                                2 tbsp
• KEWRA ESSENCE                    few drops
• ALMONDS AND PISTACHIOS     1/2 cup

DIRECTIONS

Boil the milk in saucepan. Add a few drops of kewra essence and khoya Cook the milk on a low flame. In a mixing bowl add the milk powder, ghee, self raising flour and baking powder. Mix the contents together. Beat the eggs and gradually add them to the flour mixture. Shape the dough into small balls and gently add them to the milk. Cook on a low flame until the dough balls have expanded and risen to the top of the milk.Turn the flame off and chil before serving.

Bombay Biryani

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INGREDIENTS

• RICE
  1/2 kg
• MUTTON CHEST
  1/2 kg
• MUTTON (LAMB LEG MEAT)
  1/2 kg
• YOGURT
  1 cup
• POTATOES
  2-3
• TOMATOES
  3
• ONIONS
  2
• BIRYANI MASALA
  1/2 tsp
• BLACK CUMIN
  1/2 tsp
• GINGER GARLIC PASTE
  3 tbsp
• YELLOW FOOD COLOUR
  1/2 tsp
• CORIANDER
  1/2 bunch
• MINT
  1/2 bunch
• GREEN CHILIES
  5-6
• GHEE
  1 cup
• SALT
  as required

DIRECTIONS

Boil water in a pan. Add salt, 2 tbsps of oil and black cumin. When the aroma is given off add the rice and boil till half done. Strain the rice.

Method to prepare the potatoes

Mix the potatoes with yellow food color and salt. Boil the potatoes.

Method to prepare the korma

Heat oil in a pan and fry the chopped onions till they turn dark brown. Add the mutton along with the garlic paste. Fry until the oil forms a separate layer on top. Add the yogurt and biryani masala fry for 2-3 minutes. Add the chopped tomatoes and cook until tender.
Pour a sufficient amount of water and cook until the meat is tender and the water dries.

For assembling

Mix the yogurt and ghee and spread a layer on the base of a deep skillet. Take half of the rice and spread on top of the yogurt. Add half of the korma followed by chopped coriander, fried potatoes, chopped mint leaves, green chilies. Then add another layer of rice 
Followed by a layer of korma and boiled potatoes. Mix the yellow food color in water and pour on top. Lastly heat the ghee and pour on top. Reduce the flame, cover and simmer for 5-10 minutes.
Dish out and serve.