RECIPE BOOK

1 Arabia Pasta, Float drink [21 Jan 08 Geo UAE]

Arabian pasta

Step 1: BOILING THE PASTA

Pasta snail shaped 1 packet (can use pasta of any shape), 1 tbsp salt, 1 tbsp oil

In a big pan bring lots of water to boil Add salt and oil Add the pasta and let it cook for
round 8 – 10 minutes. Drain the pasta and put it under cold water so that the pasta does
not stick with one another.

Step 2: Qeema mixture

½ kg minced chicken

1 onion chopped

8 cloves of garlic chopped

Salt 1 tsp

1 tsp Crushed black pepper

2 big tomatoes chopped

1 small can or 2 ½ tbsp tomato puree

Chopped green chilies as required or to taste

In a pan take some oil. Add onion and garlic. Sauté until the garlic starts giving smell.
Add minced chicken, salt, black pepper and mix welled tomato purée, chopped tomatoes,
chopped green chilies, a little water. Let it cook on low heat until the tomatoes are
cooked. Mix the pasta of step 1 in qeema.

Step 3: White Sauce

4 tbsp butter
3 tbsp white flour

1 liter milk

2 ½ tbsp chicken powder or 2 chicken cubes

1 tsp white pepper

½ tsp black pepper (optional. It gives good taste)

4 eggs beaten In a pan take butter and 2 drops of oil. Add white flour and sauté. When the
flour changes color, turn off the flame and add the milk in it with constant stirring. Put on
the flame and let it cook. Add chicken powder, white pepper and black pepper. When it is
thick like a sauce, let it cool When it is mild hot add the eggs with constant stirring.

Step 4: assembling

Grease the Pyrex dish

Put a layer of white sauce

Then give a layer of half the qeema.

Again a layer of sauce

Layer of the rest of the qeema

Give the last layer of white sauce

Sprinkle some black pepper on top

Bake in pre heated oven at 180’ C for round 20 minutes or until the upper layer is light
golden in color Jan 21 Rabia

Float Drink

In a glass add 2 scoops of strawberry ice cream

Some vimto

And some sprite

It is ready

Do not mix
2 Spicy Fried Chicken

INGREDIENTS:

Chicken pieces - 300 Gms (Half chicken - cut into medium size pieces)

Oil - 2 tbsp

Ginger garlic paste - 2 tbsp

Red chili powder - 1 tbsp

Haldi powder - 1 tsp

Garam masala powder - ½ tsp

Salt - to taste

Zeera powder - ½ tsp

Eggs - 4 (beaten)

Bread Crumbs - as req

Oil for frying

METHOD:

1. Heat 2 tbsp oil in a pan (oil just to grease the pan), add 2 tbsp ginger garlic paste and
sauté it to light brown color, then add chicken pieces mix it well stirring it cook for 2 to 3
mins (till the chicken outer form attain white color), then add 1 tbsp red chili pwd, 1 tsp
haldi pwd, ½ tsp garam masala pwd, salt mix it well cover it with lid, and cook till the
chicken is cooked (in its own water) for 3 to 5 mins, open the lid then add ½ tsp zeera
pwd, mix it well and its ready. When the chicken is still hot take it out in a dish and
immediately put the bread crumbs all over the chicken pieces and taking the help of two
spoons, mix it well so that the bread crumbs are evenly coated to the hot chicken pieces.

2. Take a mixing bowl put 4 eggs in it and beat it until fluffy and keeps aside.

3. Now heat oil in a karahi, dip the chicken pieces in egg beaten mixture and deep fry it
in hot oil until golden brown color and crispy, and spicy fried chicken is ready to be
served.

4. Garnish the Spicy Fried Chicken with some lettuce leaves, cucumber slices, tomato
slices it green chilly.
----------------------------------------------------------------------------------------------

Hint: Zeera Powder is added lastly to the chicken pieces, so that the zeera aroma stay in
the chicken and the chicken pieces gets special zeera coating.

Hint: For frying Chicken: While deep frying chicken in hot oil, at a time put 3 to 4
chicken pieces in the oil and fry it, if the chicken pieces are big then put 1 chicken piece
at a time in oil and deep fry it.

3 Behari boti, chatni, poori [9 Jan Geo Middle east]

Behari Boti

Chicken Boneless 1 kg (can use meat or beef instead)

Kacha papaya 2 tsp

Salt 1 ¼ tsp

Crushed red chilies 2 tbsp

Whole dry coriander 2 tsp

White zeera 1 tbsp

Besan 2 tbsp

Ginger garlic paste 1 tbsp each

Cream ½ cup

Yogurt 1 cup

In a frying pan add besan, dry coriander, and zeera. Let it roast (bhoon lo). Until the color
of the besan changes Grind itAdd all the above ingredients to the chicken and let it
marinate for at least 2 hours.In a pan add 6 tbsp oil add the chicken and let it cook When
the chicken is done. Bhoon loAdd hot coal on a piece of slice with few drops oil. Cover
for 4 minutes Serve hot with chatni and poori 12:58 pm (2½ hours ago) Rabia
Chatni

Imli pulp 2 cup

Garlic 7 – 8 cloves

White zeera 1 tbsp

Onion 1 medium sized

Black salt 1 ¼ tsp

Fresh podina 1 cup

Fresh coriander 1 cup

Whole red chilies 10 – 15 No.

Whole green chilies 5- 6 no.

Blend all the above ingredients together and serve 12:59 pm (2½ hours ago) Rabia

Poori

2 cup flour

1 cup atta

Salt to taste

½ cup oil

Water as required for kneading

Knead it and put it covered with malmal kapara for 2 -3 hoursMake a paira. Bail lo and
deep fry in hot oil.
4 Mutton Stew Chef Zakir Live

INGREDIENTS:

Mutton - ½ kg

Olive oil - ¼ cup

Ginger garlic paste - 2 tbsp

Whole garam masala (dalchini 4, laung 4, badi elaichi 2, choti elaichi 2, kali mirch 4)

Garam masala pwd - ½ tsp

Crushed red chilly - 1 tbsp

Salt - to taste

Tomatoes - 3 (cubed)

Onions - 1 (cubed)

Fresh Coriander leaves - ½ bunch (chopped) - [for stew & garnishing]

Green chilies - 4 (chopped)

Ginger - 2 pieces (cut in julienne) - [1" piece for stew & 1" piece for garnishing]

METHOD:

1. Heat Italia olive oil add ginger garlic paste and sauté it, then add mutton and stir frying
it till the water of the mutton is dried up, then add whole garam masala and

stir fry it, add ¼ cup water mix it well, add ½ tsp garam masala pwd and stir it again, add
1 tbsp crushed red chilly, salt mix it well and cook for 1- 2 minutes.

2. Add tomatoes, onions, fresh coriander leaves, green chillies, 1" piece ginger julienne
mix it well, and then add water, cover it with lid and cook till the mutton become tender.

3. Garnish with chopped fresh coriander leaves and ginger julienne. Jan 5 (2 days ago)
Zarine
5 Chicken Baked Pie

INGREDIENTS:

Chicken boneless - 2 breast [200gms] - (cut in thin slice)

Garlic - 3 to 4 cloves (chopped)

Mushrooms - 4 to 5 (sliced)

Capsicum - 1 (cubed)

Carrot - 1 (cubed)

Onion 1 (cubed)

Oil (Italia olive oil) - as req + 3 tbsp (for white sauce)

White pepper pwd - as req + a pinch (for white sauce)

Black pepper pwd - as req + a pinch (for white sauce)

Salt - to taste + a pinch (for white sauce)

Crushed black pepper - a pinch (for white sauce)

Milk - ½ liter (for white sauce)

Maida - 3 to 4 tbsp (for white sauce)

Puff pastry - 1 packet

Egg - 1 (beaten) or less

METHOD:

1. Heat Italia olive oil add chopped garlic sauté it till light golden brown, then add
chicken slices and stir fry it.

2. Add mushrooms, capsicum, carrot, onion and stir fry it, then add white pepper pwd,
black pepper pwd, salt mix it well and cook.

3. Heat 3 tbsp italia olive oil in a pan, add 4 tbsp maida and roast it.

4. In another pan boil ½ litre milk, add the roasted maida in it stirring continuously, then
add white pepper pwd, black pepper pwd, salt and crushed black pepper. White sauce is
ready.

5. To this white sauce add the chicken (mushroom & veggies) mixture mix it well and
cook.

6. Pour this chicken mixture into a baking dish.

7. Take puff pastry roll it with rolling pin on a board, and cover the chicken mixture with
this puff pastry. Take a beaten egg and spread it on puff pastry.

8. Preheat the oven at 200 C and bake this chicken pie for 10 - 12 mins till golden brown.

9. When the chicken pie is baked, cut it in small pieces and serve.

6 Brain Masala

INGREDIENTS:

Beef Brain - 1 (boiled and cut into small pieces)

Olive oil - ¼ cup

Ginger garlic paste - 2 tbsp

Tomatoes - 3 (sliced/chopped)

Green chilies - 3 to 4 (chopped)

Fresh coriander leaves - ½ bunch (chopped)

Garam masala pwd - ½ tsp

Haldi pwd - ½ tsp + 2 tbsp (for adding to brain while boiling)

Crushed red chilly - 1 tbsp

Salt to taste

Methi (fenugreek) seeds - ½ tsp (optional)

Method:

1. Heat 1 liter water with 2 tbsp of haldi, put the brain in the water and boil it. Covering it
with lid cook for 1 hour. Remove the brain from boiled water and clean
The veins, jaal and other black part of the brain and cut it into small pieces and keep
aside.

2. Heat olive oil add ginger garlic paste and sauté it, add tomatoes, green chilies, fresh
coriander leaves, mix it well and cook, then add garam masala pwd, haldi pwd, crushed
red chilly, salt, mix it well cover it with lid and cook.

3. Then add the boiled brain pieces to this tomatoes gravy mix it very carefully and cook.
Brain Masala should not be mashed. Brain pieces should be seen as solid.

4. Garnish with chopped coriander leaves and ginger julienne.

7 Spring Fried Chicken Prawns Shashlik+....

Spring Fried Chicken

Ingredients:

500g chicken [small pieces]

2tbsp ginger, garlic paste

½ tsp cinnamon pwd

2tbsp white sesame

1 egg

2tbsp red clili crushed

1tsp chat masala

2tbsp plain flour

2tbsp corn flour

2tbsp oil

3 lemon

salt, black pepper, white pepper as req

oil for fry

Method: Add ginger, garlic paste, cinnamon pwd, white sesame, red clili crushed, chat
masala, salt, black pepper, white pepper, and egg in chicken. mix all. Now add plain
flour, corn flour and oil in above ingredients. mix them again. Heat oil n fry chicken.
Squeeze 1 lemon on fried chicken. Serve with lemons.

Prawn Shashlik

Ingredients:

300g prawns

1tbsp ginger, garlic paste

2tbsp oyster sauce

2tbsp H.B sauce

2tbsp chili garlic sauce

2tbsp corn flour

salt, black pepper, white pepper as req

¼ oil

Method:

Marinate prawns with all above spices. Cut in cubes 1 capsicum, 1 onion and 1 tomato.
Set them in shashlik sticks in this sequence capsicum+prawn+tomato+prawn+onion.Heat
oil n fry them. cover it to cook. also change sides to cook. Remaining sauce also cook
when fry prawns.
8 Creamy Style Chicken Corn Soup

Ingredients:

100g chicken [roughly chopped]

3 cup chicken stock

½ tin creamy corn

half egg

corn flour as req

salt, black pepper, white pepper as req

Method: Add chicken in stock to cook. Add corn n spices. Now add egg. After 1 minute
add corn flour paste to thick it.

Note: make chicken stock by adding chicken bones, carrot, Pakistani onion, spring onion
and ginger.

9 Gulab Jaman z

Lassa Khoya = 1 pao

egg = 1

Maida = 1 table spoon

Baking powder = 1/4 tea spoon

Sooji =2 tea spoons

desi ghee/ banaspati ghee = 1/2 table spoon

Oil = for deep frying.

for Sheera = 2 cups of sugar and 2 cups of water.

Method:

1. take egg and beat it well with the fork. ( achi terah beat kerna hay lakin phulana nai hai
2. take khoya in a bowl and add Half of the beaten egg. ( half he use ho ga itnay khoya
mai). mix it with hand .

3. now add maida , baking powder and sooji and mix it well with hands. jesay aata
ghoondhtay hain lakin bohat ziada force laga ker nai kerna hay.

3. now add 1/2 table spoon of desi ghee in it aor is mixture ko bowl say nikal ker wooden
board per rakh ker palm say ghoondhna hay. itna kay ye bilkul smooth ho jai.

4. now make small balls aor longitudinal shape.

5. fry it on very very low heat and keep turning teh side.

Sheera : 1 taar ka sheera banana hay from 2,3 cups of sugar and 2 cups of water. 1 taar
matlab bohat thick nai kerna hay. bass jesay sugar dissolve ho tu 4,5 mins boil it bass.

sheera ban jai tu uska flame band ker dein. aor during this gulab jaman fry ho chukay
hongay unko direct hot sheera mai dal dena hay without waiting. bass ye khayal kerna
hay k sheera BOILING state main nai ho. bass

sheera mai 2,4 mins dooobay rahian and then bring them out. gulab jamans r ready !

10 RAHAT'S FRIED FISH ...

MARINATE FOR FISH..

750gm .. thick pieces of fish

3-4tbsp lemon juice

1/2 - 1 tsp khatai( mango powder)

2tsp red chilli powder 1/2 tsp big elichi seeds ground

salt to taste.

MARINATE THE FISH WITH THE ABOVE SPICES AND KEEP IN FRIDGE FOR
MANY HOURS..

BATTER FOR PUTTING ON FISH

besan as required

1- 1 1/2 tsp ajwain

2 green chillies very thinly cut..

1/2 inch piece adrak very thinly chopped.

red chilli powder

salt

IN BESAN PUT ALL THE BATTER INGREDIENTS AND MAKE A SMOOTH

PASTE..

STAGE 1 :DIP FISH IN BATTER AND DEEP FRY TILL HALF DONE, THEN TAKE
OUT THE FISH IN A DISH,

STAGE 2:AGAIN DIP THE FISH IN THE BESAN BATTER AND AGAIN DEEP FRY
TILL DONE..

imli ki chutni imli ka pulp 1 cup add salt as req zeera bhuna hua n kuta hua kuti hui lal
mirchchat masala mix well and add cube mein cut hoye wi moli(radish).

11 Fried Prawns, Macaroni Salad

Fried Prawns

Prawns (small/medium) Slice horizontally into 2 as to get flat sides

Finely Chopped garlic 4-5 cloves

3 green chillies remove seeds and chop finely (optional)

1 egg

2 tbsp maida

2 tbsp corn flour

Salt, black pepper and white pepper as required

Very little oil

Mix all these ingredients really well and fry like pakoras till they are a nice

golden color.
Macaroni Salad

Macaroni 2 cups- soak in water for half an hour. then to a pan add some water and add
the macaroni and cook over a medium flame. do not let the water boil, u do not have to
overcook the macaroni. when it’s a bit soft and chewy strain and wash with cold water
and keep aside.

Finely dice 1 capsicum, 1 carrot, 1 onion, 1 tomato (remove the seeds Mix all the
vegetables and the macaroni. Season with Salt, black and white pepper. The add 3 tbsp or
about 1/2 a cup of mayonnaise. mix all ingredients well and serve

13 Bombay Biryani + Raita by zakir

Bombay Biryani

Ing:

Chicken = ½ kg

Rice = 1/2kg

Potato = 3 med cube

Onion = 1

Ginger, garlic paste = 2-3ta.s

Sabbet garam masala = 2ta.s

Tomato = 4[cube cutting]

Yogurt = ½ kg

Green chili = 3

Salt = to taste

Red chili pwd = 1ta.s

Haldi = ½ te.s

Hara dhaniya, mint, jaefel jawetri, bari alaichi, saffron, yellow color.

Oil as required
Method:

Heat oil in karahi n deep fry potato. In another pan heat ½ cup oil n golden brown onion
at the same time also add carry leaves N sabbet garam masal 2ta.s.when onion brown add
ginger, garlic paste n tomato….cook till tomato tender. now add red chili pwd, salt, haldi
n ½ te.s pissa maram masala….thora sa bhon k flame sy hetta leen now add yogurt mix it
n keep pan on flame….add chicken n fry potato…..mix it n keep cooking till chicken
cooked.add a lil water to make lil gravy.Aek degchi mein 2-2 ½ liter water boil kareen
also add 1ta.s sabbet garam masala n 1ta.s oil n 3 te.s salt in water….when water come on
boil add rice

In remaining yogurt add yellow color n kewera.

When chicken tender add tomato, hara dhaniya, mint, green chili, allo bukhara n yogurt
in it[don’t move spon in chicken ]……also add ¼ rice of total rice on the yogurt……
more cook remaining rice……jab rice 1 kanni rah jaeen tu wo b pahly wale rice k oper
dal deen.pour yellow color[mic in water] saffron n half cup oil on rice also sprinkle bari
alaichi, chote alaichi, jaefel jawetri on top.keep on dum 10-12 mins or as required.

Raita: Dhaniya, mint, green chili 4, 2 onion [brown], yogurt 1 cup, salt, pinch of pissa
garam masala…. Grind all of them in a smooth paste.

14 TANDURI CHICKEN TIKKA FARHA MADE TODAY ON 8/8/07

INGREDIENTS:

-Chicken tikka pieces 1 kg - 1 1/2 kg-Chat masala 3 tbsp-yogurt 1 cup-zeera roasted 1/2
tsp-ginger garlic paste 2-2 tbsp of each-fresh cream 5 tbsp-Garam masala powder 1tsp-
lemon juice 0f 2 lemons-red chili powder -saffron(ZAAFRAN) little-zerda color a pinch-
butter -oil -salt

METHOD:In a blender add yogurt + ginger garlic paste+ chat masala+roasted

zeera+garama masala powder+cream+food colour+zaafran+salt+red chili powder lemon
juice. blend them very well. make cuts on chicken pieces either with fork of knife.
marinate the chicken in the blended paste. leave it for over night(that’s very good) or u
can cook immedietly.put on the baking tray with oil and brush the chicken pieces with
butter and bake it in oven for 50 to 60 minutes on 180 degree C.now give smoke to it
cover it and then serve it with onion rings and lemon slices and with NAANS.

Tanduri chicken tikka is ready:)

15 karhai biryani
rice 1/2 kg

chicken 1/2 kg

1/2 kg tomato

1~1 bunc hhara dhaniya n podina

2tsp ginger garlic paste

50gms alu bukhara

sabit garam masala with zeera badyan[biryanik phool] jaifal n javitri 1tabsp

green chilli 8

1 onion fried brown

pisa garam masala 1tsp

zeera 1 tsp

red chilli 2tsp

haldi 1/2 tsp

salt 2 taste

2tabsp ginger finger cut

1 pao onion

1 cup oi

heat oil fry onion pink karan hai bas ziyada dark nahe karan onion ko add chicken fry lil
then add sabit garam masala tomato pisa garam masala red chilli haldi ginger garlic paste
salt mix n cover up cook till tender then bhoon lien chicken ko

rice: heat 2tabsp oil fry zeera add 1 cup water n rice salt cook till water dries then chawal
k center mai hoel kar k chicken dalien then add ginger alu bukara fried onion lil oil green
chilli hara dhania podina n let it dam mix n serve

16 GOL GAPPAY
KHAJOOR KI CHATNI

100GMS KHAJOUR

IMLI KA RUS 1 CUP

SUGAR 1TABLE SPOON

SALT 1 PINCH

2CUP WATER

SAB KUCH PAN MAI DAL K PAKNAY RAKH DO THEN JAB KHAJOOR SOFT
HOJAYE BLAND KARK DISH OUT KARDO

KHAATA PANI:

3CUP WATER

3 CUP IMLI KA RUS 1 PAO IMLI LAY K BANNANAHAI

KALA NAMAK1TEASPOON

COMMAN SALT 1/2TEASPOON

AJAWIN TAWAY PAR BHON K PISLEIN 1TEASPOON

ZEERA TAWAY PAR BHON K PISLEIN 1TEASPOON

RED CHILLI 1TEASPOON

BLACK PEPPER 1TEASPOON

SONTH TAWAY PAR BHON K PISLEIN 1TEASPOON

SUGAR 2TABLE SPOON

SAB THINGS KO PAN MAI DALK PAKAO 2~3 BOISLAJAIEN TOU DISH OUT
KARDO

FILLING

1CUP WHITE CHANA BOIL

3 ALLU BOIL
ALLU CUBES MAI CUT KAR K CHANY MAI MIX KAR K DISH OUT KARDO

GOL GAPPAY

ATTA 1CUP

SOOJHI 1CUP

2TEASPON OIL

SALT 1/2TEASPOON(OPTIONAL)

NEEM GARAM PANI ITNAK ATTA GHOND JAYE

YEH SAB DAL K ATA GHOONDH LEIN R UPAR USKI FINGERS SEZARA SE
OILKI COATING KAR K 3~4 HOURS K LIYE RAKHDEIN

THEN PEERAY MAI OIL DALK ZARA SA PERA BANAIEN R OIL LAGA LAGA K
ROTI BARI SI BAIL LEIN THEN KOI GOL CHEEZ CUP YA GLASS LAY K USK
MOUTH PAR DRY ATA LAGAY K BAILI HUI ROTI MAI CUTTING KARIN THEN
KUCH DAAIR CHORDEIN R BOHT TAIZ OIL GARAM KAR K YEH PURIYAN
TALIEN STEEL KA SPOON USE KARNA HAI PRESSKAR K FRY KARIN JESE
PURI TALTAY HAIN THEN DISH OUT KARIN

PURI MAI HOLE KAR KFILLING DALIEN THEN KHAATA PANI THEN
KHAJOOR KI CHANTNI

SERVE WITH RED CHILLI AND GREEN CHATNI

GREEN CHATNI

HARA DHNAI

PODINA

GREEN CHILLI ZEERA

ZARA SA PANI BLAND IT ALL

17 Kofta karahi
1/2 kg qeema

2 medium onion chopped (adhi kachi rehne denge n adhi KO fry karlenge)

1 tbsp lehsan adrak paste

6-7 hari mirchein

Salt to taste

1 bunch hara dhaniya

1 bunch pudina

1 tsp garam masala pwder

2tbsp besan

1 tsp kashkaash

Sari cheezon KO qeeme mein mila kar pees lenge aur golay bana k fry karlein aur nikal
lein.

Ab isi pateeli mein:

4-5 tomato chopped, Salt to taste,1 tsp lal mirch,1 tsp garam masala pwder,1 tsp dhaniya
pwder,1 tsp zeera pwder,Thori si (bareek cut ki hoi) adrak,2-3 hari mirchein,1/2 tsp
lehsan adrak paste

In tamam cheezon KO bhoon lein.bhoonne k bad isi salan mein koftay dal dein aur thora
SA bhoone.

Phir 3-4 sabut kali mirch,3-4 longein,1/2 tsp sabut dhaniya,1/2tsp sabut zeera,1/2 tsp
ajwain

in cheezon ko koot lena hai aur salan mein shamil kark 5-10 min tak cook krna hai.

Serve with NAAN..!!

18 KHATAY ALOO:
Ingredients:

Boiled potatos=half kg (cubes)

Green chilli=6

Imli ka ras= 1cup

Zeera= 1tbsp

Hara dhaniya= half bunch

Kari patta= 6

Salt= half tsp

Rai Dana= 1tsp

Kuti laal mirchain= 1tsp

Sugar= 1tsp

Oil=4 tbsp

Method:

Zeera ko bhon ker cruch ker lain.

pan may oil garam ker k is may rai dana aur kari patta daal k halka sa fry ker lain.phir is
may ilmi ka ras dalain .jab halka sa boil aa jaey to is may sugar,salt,kuti laal mirchain
daal k itna pakain k mixture thora sa thick ho jaey. Is may aloo daal daal k pakhain. Jab
yeh thora sa pak jaey to hara dhaniya (chopped), hari mirchain aur zeera bhona aur crush
kiya howa daal dain. Aur papri k sath serve karain.

19 Corn Bread (3 Sept' 07)

Grease the loaf tin
1 cup milk
1 cup white flour (250 g) {stain it twice so that the air passes through it}
Corn in cream style 5 tbsp (easily available in can)
3 tbsp sugar
2 ½ tsp baking pwd
Eggs 2 nos.
¼ cup melted butter
Salt (a little more than a pinch)
Mix together baking pwd, flour, sugar and salt
In a bowl, add milk, eggs, corns, butter and beat well
Mix the dry ingredients in it with the help of spoon . (No need to beat now)
Pour this mixture into the greased loaf tin and bake in pre heated oven at 180’C for 20 –
25 mins

20 SEHRI RECIPES
ANDAA GHOTALA
Ingredients:

3 or 4 Eggs (boiled, peeled and mashed)

2 large Tomatoes (chopped)
1 Green Pepper (Hari Mirch) (chopped)
1/8 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
Black Pepper (Pisi Kaali Mirch) (freshly ground - to taste)
5 tbsp. Cooking Oil
A few strands of Fresh Coriander Leaves (Hara Dhania) (chopped - for garnish)

Directions:
In a skillet, Fry chopped tomatoes in oil until well cooked.
Add green pepper, red chilli powder, salt, and black pepper; stir fry for a minute or so.
Add Eggs and cook by stirring until eggs are well done; remove from heat.
Garnish with chopped fresh coriander and serve hot. Sep 14 (15 hours ago)

CHEESE TOAST
Ingredients
1/2 tsp chilli powder
1/2 tsp mustard paste
1/2 tsp black pepper powder
2 tsp flour
4 eggs
50 Gms butter, softened
350 Gms cheddar cheese, grated
Salt to taste
Bread slices

Method
Mix all the ingredients together except the bread. Put the mixture into a blender and make
into a thick paste. Cut out the ends of the bread slices and cut into any shape or size
desired, provided the size is not too large or small.

Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the
mixture needs to solidify somewhat to stick to the slices while frying. Take out from the
freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip
over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and
fried in the morning at breakfast

Vegetable omelet
Ingredients
2 eggs
1 tsp black pepper
1½ capsicum, chopped
1–2 green onions, chopped
2–3 green chilies, chopped
Coriander leaves, chopped
Salt to taste
Oil for frying

Method
Beat eggs, add vegetables, salt and pepper and mix well. Heat oil in a frying-pan, add the
egg mixture and cook slowly. Lift with spatula and turn over to cook the other side. Fold
and serve hot 12:52 pm (2½ hours ago)

ALOO QEEMA
1/2 kilo potatoes
-2 onions - finely chopped
-3 garlic cloves crushed
-1 ginger, fresh 1/2" piece
- 1/4 cup vegetable oil
-1 tsp. red chili powder.
-1/2 Tsp. turmeric powder
- Salt 2 tsp. or to taste.
- 1 tsp. level ground cumin.
- 2 tsp. yogurt.
-2 tomatoes, chopped coarsely
- 3 tbs. Fresh coriander leaves chopped.
-1/2 Tsp. garam masala for garnish.
- 1 green chili chopped.

1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.
2. When onions are soft but not brown add minced meat, garlic and cook over low heat.
Stirring all the time and making sure that all the water is evaporates and meat turns
brown.
3. Add chopped tomatoes, yogurt, all spices, salt and cook for five to ten minutes, stirring
all the time. Add a bit of water if feel necessary during the process.
4. Add potatoes and mix it well, add one cup of water, cover and leave to cook for 30
minutes over low heat or until potatoes are cooked. If water dries before potatoes are
cooked, add more water.
5) Add garam masala, green chili and coriander leaves. Mix well and serve hot with
paratha.
21 Chicken cheese kabab by rida
INGREDEINTS:
1/2 kg chicken qeema (machine se pisa hwa)
1 egg
1 tsp lehsan adrak paste
4 hari mirchein (bareek cut ki hoi)
thora sa hara dhaniya chopped(with knife)
1 tsp salt
1 1/2 tsp kali mirch

ek bowl mein chicken,lehsan adrak paste,hari mirchein,hara dhaniya,salt,kali mirch n egg

add kark ache se mix karlein aur 10-15 min k liye rakh dein.

[Agar beef use karrahe hai tou marination time 30 min ka hga]

FOR FILLING

1/2 cup cheddar cheese grated

Salt to taste
Hara dhaniya n hari mirch
In sub ko mix karlein

Ab qeeme k tikye bana k is mein ye filling add karlein aur bund karlein kabab ki shape ka
bana lein.
[pani k saath set karte jae shape ko coz chicken qeema is very much sticky)
ache se shape dena hai koi crack nahi hna chahiye warna fry karte wakt cheese bahir
ajaegi

kabab banae k bad deep fry them.

thses kababs were served with SPICY SAUCE

SPICY SAUCE served with chicken cheese kabab

sabut lal mirch (a/c to u as much spice as u want)

mirch ko tawe pe bhoon lein aur bowl mein le k ye cheezein add kardein
1cupimleekarus1tspsugar1tspsaltsub cheezon ko blend karlein.

22 Stuffed potatoes
INGREDIENTS:-
potatoes (boiled n mashed) half kg
lehsan (chopped) 1 tbsp
Egg 1
Carrot (finely chopped) 1
Capsicum (finely chopped) 1
Cabbage (finely chopped) 1
Corn flour 2 tbsp
til 1 cup
Green chilies 4
chat masala 2 tsp
bl pepper 2 tsp
Salt as req
Ajinomoto 1 tsp
Oil 1 cup
Chilli sauce 2 tbsp

METHOD: - heat 1tbsp oil n fry lehsan. Add cabbage, capsicum n carrots & mix well.
Add salt, ajinomoto (1/2tsp), bl pepper (1 tsp), chilli sauce, chat masala (1 tsp) & mix
well. Turn off de stove let it cool 4 few mins.

Add salt, bl pepper (1 tsp), chat masala(1 tsp), green chilllies in potatoes n mix well.
Make flat & thin pera of potatoes. Put de filling in de centre & cover it from both sides &
cover v well. Put in fridge for 1 hour.

In a plate take corn flour n til. Coat stuff potatoes in egg den til n corn flour & deep fry
till golden brown

23 MeethiTikyan
Ingredients:
Suji 1 cup (milk main soak kar lain)
Ghee 2 tbsp
Sugar 1 cup
Miada 1-1/2 cup
Milk (as required)
Elaichi powder 1/2 tsp
Oil for frying
Method:

In tama cheezon ko mila kar gondh lain aur is ko bail lain phir cutter se different shapes
ki tikyan cut ker lain n deep fry ker lain.

Aug 11
ANDAY KA HALWA 9.8.2007
ANDAY KA HALWA

Ingredients:
fresh milk=4 cups
eggs=4
khopra=for garnishing
desi ghee=1 cup
zarday ka rang= a pinch
almonds= half cup(chilka othar k)
illaichi=4 or 5
sugar=1 cup
suji=1 cup

Method:
thoray say desi ghee may almonds ko fry ker k nikal lain. baqi bacha howa desi ghee
sauce pan may dalain aur is may suji ko bhonay.phir blender may fresh milk,eggs( aik aik
ker k dalna hai),illaichi,zarday ka rang,sugar dalain aur is ko blend karay.jab suji golden
brown ho jaey to os may blend kiya howa mixture daal dain ..Continously spoon chalain
takay suji neechay lag na ajey aur is mixture may koi lumps na ban jaey. jab yeh sab ko
bhon ajey aur is ka texture kheer jassa ho jaey to is ko dish out karay. oper say fry kiya
howey almonds aur khopra say garnish ekr dain.

24 Rahat "chicken hara masala"

"ingredients"

Chicken 1 ½ kg (korma cut)

Yogurt 1 cup
Ginger garlic paste 1 ½ tsp each
Garam masala pwd 1 tsp
Long 7- 8 No.
Whole black pepper 5 – 6 no.
Haldi ½ tsp
red whole chillie 6-8 no
meethi ½ tsp
spinach 1/4 cup {boiled &crushed}
green onion 2-3 as req
oil as req,,,
method

take a pan 3tbsp of oil add marinate chicken with include all masala abt 2 -4 hours when
its get tender....uss pani mein pak jaye...lid them 4 a while....whole red chillie
,,,haldi,,garam masla cinium stick {Dar chini }kali mirch ,,dhaniya zeera pwd {roasted on
fry pan}mix all masala ,,then add green onion & coverup them lilbit of water takay
masala neche na lagay add spinch when u look its bubbling and sizzling add meethi
sprinkle hara dhaniya green chillies and ginger juliancut &we dntuse artifical colour its
look like very refreshingserved with naan rotti bolied rice

1:-well`1 killo chicken 1 cup yougart,1 ½tsp ginger or garlic paste,1tsp garam masala.salt
2 taste, oil 2-3 drops,½ turmeric pwd (haldi)

2:-acah ab uss tamam masala ko chicken mein laga kar marinate ker dain abt 2-
4hours,required

3:-phir bad mein jo meine oper masala ko mention kiya woh baad mein add kerna ha

4:-jub ap dekho chicken gal gaya hai thab apnai meethi palak add kerni hai or spring
onion uss mein hara rang rehay ga or koi zarraorat nai artfical colour ki okie

i hope u ppl understand it& there is no confusion any more

25 gulab jaman
~~Recipe~~
Ingredients:
Milk powder=1 cup
maida=1 tbsp(level)
baking powder=1tsp
oil=1 tbsp
egg=1 no

For shera:
pani=2 cups
kewara=1/2 to 1 tsp
ilachi=4-5 nos
sugar=1 cup
Method:
maida,b.k,milk powder, oil aur anda daal kar dough gond lein aghar aata shakt hojahey to
1/2 se 1 tbsp gela doodh daal saktey hain.sheera k leye sari cheezein daal kar ek boil taak
pakahey.ball bana kardeep fry karhey slow flame per jab brown hoo jahey achey to nikal
lein aur sheerey mai daal dein.

26 Khobani Ka Meetha

INGREDIENTS FOR THE CUSTARD

custard powder 4 tbs
sugar 8 tbs
milk 1 litre

Method to make the custard (this is how u make it normally)

1.Take out about 1/2 a cup of milk from the 1 litre.
2. Heat the remaining milk. Add the sugar & bring to boil
3.Add the custard powder in the 1/2 cup of milk. Mix well & add to the boiling milk. Stir
well so that it does t get lumpy
4.Pour into a serving dish & chill
KHOBANI TOPPING
1 packet (250 g) dried khobani.Soaked overnight in 1 & 1/2 cups water.
Sugar about 3/4 cup
almonds (whole not chopped, use about a handful)
METHOD
1.Cook the soaked khobanis for about 2 hours, till it becomes very thick. Make sure you
cook this on a low flame.
2. After 2 hours, add the sugar. Stir constantly. Also add the almonds
The mixture should be thick & have the consistency of jam.
Put the khobani mixture over the custard & chill.
Decorate with cream & almonds.

27 Chicken Badami Korma --- recipe

Ingredients:

• Chicken 1 kg
• Ginger garlic paste 1 tab spoon
• Onion 3 ( fried and crumbled )
• Red chilly powder 1 tab spoon
• Salt to taste
• Coriander powder ( pissa dhania ) 1 ½ tab spoon
• Nutmeg, mace, cardamom Mix ( jaifal, jawatri n elaichi mix) 1 tsp
• Whole Garam masala ( 2 -3 green cardamoms, 8-10 black peppercorns, 4-5 cloves, 1-2
cinnamon sticks )
• Dairy Cream ¼ cup ( or use any other cream that’s available like olper’s )
• Paste of 15- 16 almonds that were soaked , peeled and in a blender pureed to a paste
with some water
• Yoghurt 1 cup
• Ghee ½ cup
• Almonds - for garnishing

Method:

Marinate the chicken in ginger garlic paste for an hr before you begin cooking.
In a saucepan heat oil/ghee and fry the marinated chicken for 5-6 min until it turns
guldens. Pour yoghurt into the chicken and bhunu it for a min or so then add in the spices
which include red chili, coriander powder, and whole garam masala. Also throw in the
ginger julienne. Bhunu it until you can smell the masala and oil forms a thin film on the
surface. At this stage add in the fried onion crumble and salt. Stir to mix. Add in a little
amount of water as well and let it cook so that the flavors get incorporated. Add the
almond paste. Stir to mix well. Cook for a min or so then pour in the cream. Stir to mix.
Add the jaifal, jawatri mix. Add some amount of water into the korma and put the lid on.
Let it cook on lowest heat for 15 min. or so by which time it should be ready to serve.
After you dish it out garnish the absolutely delicious mouth - watering korma with
almonds and serve it with sheermal.

28 Chicken nSauteed tomatoes

NAMKEENCHICKEN
Whole chicken of 2 KG.
Take water in bowl and add a pinch of Zarda food color in it now dip chicken,After 20
mins turn the side of chicken.Drain water and use chicken for the recipe.
Garlic paste 2TBsp
Papaya paste 2Tsp
Salt 1Tbsp
black pepper(optional)
Instructions:
Now make a paste of garlic, papaya, salt, and apply it very well on chicken.
Chicken per cuts laga dain.Marinate it overnight or minimum 4 hours.
Then heat oil (don’t boil the oil very much) on low flame, add whole chicken and cover it
to avoid the splashes.Keep changing it sides after sometime. Deep fry it well and take our
when its golden fry.
Serve it with baby tomatoes
Sautéed baby Tomatoes:
Heat a little butter in frying pan alogwith few drops of oil. Then add 1.1/2 Tbsp garlic
paste. Then add baby tomatoes, sprinkle salt and black pepper on it, sauté and pour
on/and sides of chicken in serving dish

29 Mutton Chops Stir fried veggies

MUTTON CHOPS
Ingredients
salt
red chili flakes
Ginger garlic paste
crushed black pepper
eggs
pinch zarda color
Soya sauce
chat masala

INSTRUCTION
Steam mutton chops in little water when steamed and water is dried then add 1.1/4 tsp
salt in chops, and 1.5 tbsp garlic and 1tbsp ginger paste, 3 tsp reb chili flakes. Mix well
and put the flame off.Crush the fresh black pepper (not powdered form) and add 1.5 tsp
in chops.
Beat three eggs in a seperate bowl and then add pinch zarda color, pinch salt, 1/2 tsp
crushd black pepper, 3 tbsp soya sauce, 1 tsp chat masala and beat well then dip the chops
inn egg mixture and deep fry........

30 ONE POTATO TWO POTATO (1 day cooking class)

FRIES

Potato 1 kg
Salt 1 n half tsp

METHOD

Cut potato in medium size finger, soak in salted water, and boil half done. Heat oil, deep
fry fingers on high flame till crisps. Remove and serve with sauce of your choice...

SWEET N SOUR SAUCE:

imlee juice half cup

Ketchup 2tbsp
Chili pwd half tsp
Sugar 3 tbsp
Salt half tsp

Cook all together till thick. Remove pour over fries and serve.

TANGY MASALA

chaat masala 1tsp

tatri pwd half tsp
Chili pwd half tsp

Mix all together .sprinkle over hot fries and serve.

GARLIC MAYO

Mayonnaise 4 tbsp
Vinegar 1tsp
Garlic paste half tsp

Mix together. Pour over fries and serve.

CHEESE FRIES

Cream cheese 3-4 tbsp

Mayonnaise 3 tbsp
Vinegar 1 tbsp
Mix together. Pour over fries and serve.

CRISPY WINGS
Chicken wings 1 kg
Salt 1 1/2 tsp
Garlic 1tsp
Chili garlic sauce 2 tbsp
Chili pwd 1 1/2 tsp
Soya sauce 2 tbsp
Vinegar 2 tbsp
Corn flour as required to roll

METHOD:
Marinate wings for one hour. Steam the wings till water dries.
Remove, cool. Roll wings in dry corn flour. Fry wings till golden...

chilli nuggets
Chicken mince half kg
Bread slice 2
Salt 1 1/2 tsp
Green chilies finely chopped 1 tbsp
Garlic 1 tbsp
Pepper 1 tsp
Coriander leaves chopped 1 tbsp
Eggs for coating
Bread crumbs for coating

METHOD :Mix all above ingredients and keep a side for half an hour. Make in the
shape of nuggets. Dip in eggs then roll in bread crumbs. Deep fry in hot oil...

CHICKEN BURGER
Burger buns 4
Chicken mince half kg
Ginger garlic paste 1 tbsp
Salt 1 tsp
White pepper 1 tsp
Wooster shire sauce 1 tbsp
Egg 2 beaten
Bread slice 2 soaked
Bread crumbs as required, cabbage, mayonnaise, tomato slice, cheese slice

METHOD
Mix all above ingredients... make in shape of patty...dip in beaten eggs , then roll in bread
crumbs , and shallow fry till golden brown.
Heat buns apply mayonnaise, put patty, cabbage, tomato. Top with cheese slice then again
apply 1 tsp of mayonnaise... cover with the top portion of bun. Serve with fries and
ketchup
31) Hot and spicy shashlick (Rahat)
Hot and spicy shashlick
boneless chicken 1/2 kg (cubed)
ginger garlic paste 2 tsp
salt
garam masala 1/2 tsp
lemon juice 4-5 tbsp
red chilli paste (make a paste of red chillies) 2 tsp
1/4 cup oil
onion (cubed)
tomatoes (deseeded and cubed)
capsicum (cubed)

mix all these ingredients with the chicken and put in fridge.
Then put this chicken on saclike skewers with the veggies and fry 1 tbsp oil. You can also
cover it while frying. Pour the remaining marinade on it; add a few drops of lemon juice.
Fry some more and serve with boiled rice and yogurt sauce.

Boiled rice
boil the rice with some clove(long)and whole black pepper(sabit kali mirch).now let them
cool heat a bit of oil add rice, salt add some orange food colure and take them out.

Yogurt sauce

yogurt
cream
salt
black pepper
dry mint leaves
zeera
lemon juice
cucumber
mix these ingredients together

32)Chicken Manchurian
ingredients
chicken half kg bone loess
garlic ginger paste 2 tsp chopped
red color half tsp if u want
white vinegar 4 tbsp
red chili 1 tsp
Chinese salt 1 tsp
sugar 1 tsp
corn flour half cup
ketchup 1 cup
salt half tsp
black pepper 1 tbsp
chicken cubes ( knor) 2
green chili 2
oil half cup

recipe
chicken main sugar half tsp , salt half tsp ,oil 2 tsp , corn flour 1 tbsp Mila kar 15 min k
lia marinate hona k lia rakh dain phir pan main half cup oil garam karain us main chiken
ki alag alag boti dal kar fry karain yani aik aik boti rakhain alag alag jab lite brown hojaa
chicken tau nikal lain botiyan aur halkay flame pa fry karni hay chicken

gravery ;
pan main half cup oil dal dain us main ginger garlic ka paste dal kar fry karain then us
main yakhni jo knor cubes ki banai hay wo dal dain us main phir fry ki howi chicken dal
dan phir ketchup dal dain phir lal mirch 1 tsp , black peper half tsp , sugar , 1 tsp , chinese
salt half tsp , white vinegar 4 tbsp , red color ( agar chaho tau dalo main na banai hay ya
dish main ya prefer karn k nahe dalo tau acha hay waisya hi color acha ajta hay ) dal dain
thori dair pakaen phir us main hari mirch cut kar k dal dain aur 1 tbsp corn flour ka paste
bana k dal dain wo thick hona laga tau flame off kar k nikal lain

chicken k chotay pieces karna hai aur bone les layni hay

33)Degi Alu Ghosht

ingredients
Half Kg ALu ( do hiso mei kaat lay)
Half Kg Meat ( beef or mutton)
2 tsp ginger n garlic paste
1 tsp Salt
1 pao onions ( bareek kuti huai)
1 pao Yogurt
4-6 Green Chillies ( bareek kati huai)
4 BAri Elachi
4 CHoti ElaChi
1 Tsp Black pepper
2 tsp Kuti huai Red chilli
1 tSp Black Zeera
1 Tsp Garam MAsala
1 tsp Pisa hua dhania
Quater Tsp Zafraan aur Javeri ( pani mei bigo kar rakhna ha)
1 Cup Ghee
1 Tukra Daar Chinni ( kut laina ha)

METHOD:

Heat Ghee in a PAn n then Add potatoe in it . Fry it n cover it up for 4 or 5minutes when
its colour changes into Light brown. Take it out from the Pan...Now in that Ghee Add
Onions n fry when its colour changes into light brown... Take it out from pan n soak it in
the tissue paper or any news paper.

(Elachi aur kala zeera KO kuth lay)

Now in a Separate bowl Add ghost, yogurt, elachi Black zeera powder, daar chinni ginger
n garlic paste, Salt, Pisa hua dhania, Zafraan, Red chilli, Black pepper & onions. Mix it
Well n marinate it for abt half n hour ...

After Marinating Add that marinated Meat in That ghee... n cover it up for abt half an
hour if necessary Add little bit water in it..
Now after half an hour add Fried Potatoes... cover it up & After 10 minutes In the End
add JAifal Javerii , Garam Masala , green chillies .. N then dish out

34) Puri
Maida 1kg
Ghee 1/2 cup
Salt As required

Method:
Sari cheezeon KO mix ker k ghoond lekin, ataa Na buhot sakht hona chahiye aurr Na
bilkul narm.
Oil laga k roti KO phaila lein aurr haaton ki madad se hi puri KO Bara ker lein aurr deep
fry ker lein.

Potato Tarkari
Aloo 1/2 kg (Boiled aur haath se hi roughly toor lein, aloo KO cheelne ki bhi zaroorat
nai)
Haldi 1/2 tsp
Masala mixture ov (sonf, meethi dana, kalongi, zeera & raee) inn sab ko mixx ker k koot
lein) 1 1/2 tsp approx
Sabit lal mirch 4-5
Salt As required

Method:

1. Aik pan main aloo daal ker itna Pani Daal dein k aloo achi tarha doob jaein ;)
2. baqi sari ingredients iss main daal dein aur halki aanch pe 1/2 ghante k liye pakne dein.
3. agar aap ko tarkari ko spicy kerna hai tu sabit lal mirchon ko serve kerne se pehlay toor
sakte hain :)

Halwa
Sooji 1cup
Ilaichi 3-4 (kuti Hui)
Sugar 1 cup
Zarde ka rang as required
Ghee 2-3 tbs
Rose water 1 tsp
Kishmish (raisins) 1/4 cup

Method:
1. Aik non-stick pan main sooji aurr kuti hui ilaichi daal ker 10-15 min k liye bhoonain.
2. aab iss main cheeni aurr zarde ka rang mix ker dein.
3. jitni zaroorat ho uthna pani daal ker itna pakaein k halwa apni form main ajaye.
4. jab halwa khushk ho jaye tu iss main ghee daal dein.
5. akhir main kishmish aur rose water bhi shamil ker dein.
note: approx 1 1/2 cup pani kafi hoga

35) RFC with Zinger

chicken pieces 1 kg with skin
vinegar 1/4 cup
garlic powder 1 tsp
red chilli powder 1/2 tsp
paprika powder 1 tsp
black pepper 1/2 tsp
mustard powder 1/2 tsp
salt
in vinegar add all the above spices and mix it, marinate the chicken pieces in it for atleast
12 hours or overnight, then put in strainer so that its excess liquid comes out.

in 2 cup plain flour add 1/2 cup corn flour, 2 tsp baking powder, about 1/2 tsp garlic
powder, 1/4 tsp black pepper, 1/2 tsp paprika powder, 1/4 tsp red chili powder, a bit of
salt, mix it well, roll the marinated chicken in this dry mixture, then put these coated
chicken pieces in fridge for 2 -3 hours, deep fry them in medium hot oil with the lid on,
for zinger do the same process with the breast fillet,
on a bun drizzle mayonnaise, then put the fried fillet on it, some chopped ice burg lettuce
and close the bun.
Cut the potatoes like chips roll them in the dry batter and deep fry.
Tips:
1. while frying the chicken pieces do not fry loads of chicken pieces at a time, fry 2 or 3
at a time.
2. If you are not satisfied with the frying then after frying the pieces, put them in
preheated oven for a few minutes but put them on the oven racks directly.

burger recipe
take chicken breast flits....
madia-4TBsp,cornflour=4TBsp,mustered pad=1/2tsp,paperika pwd=1Tbsp,white
paper=1tbsp,salt=1tsp,chanise salt-1/2tsp,bread crumbs=3 to 4 TBsp,(mix all these dry
ingredients)
take 2 eggs, 2tbsp Soya sauce, 2tb chili sauce, white pepper=1tsp,salt little bit.(beat it)
1st dip the chicken flit in egg mixture n den in dry mixture n den egg mixture n den dry
mixture ..... Make layers n layers as u wish n fry it on mid heat......

36)Chicken nuggets
Boneless chicken (breast fillet) 4 flatten them with a mallet and cut them in 1-1/2 inch
square pieces
Sprinkle a bit of salt, black pepper and white pepper on them. roll them in the dry fritters
batter, put them in a strainer to remove excess flour, then add water in the batter, whisk
it,(there shouldn’t be any lumps, and it shouldn’t be too thick)dip the chicken pieces in it
then roll them in dry bread crumbs, then deep fry them.

Fritters batter:in plain flour add just a bit of corn flour,white pepper,black pepper, salt,
mustard powder, and a bit of baking powder.

37) Zarda
boiled rice =500gms
sugar = 2cups
asharfi= 1 1/2cups
alomonda, pistacho=1/2cups
green cardamom=3-4
cloves=5-6
badiyan ka phool= 1-2
rose water/rose essence=3tsp
ghee= 3-4tb.sp
yellow color= 2tsp

in a pan heat ghee. Put green cardamom, cloves, badiyan ka phool. Add sugar and mix it.
Now add yellow color n rice n mix it. Lastly add ashrafian.n put it on dum

38) Zaafarani Kofta Biryani

For koftas:
Qeema 1/2 kg
1 onion raw
1 onion fried till brown
1-1/2 tsp ginger garlic paste
yogurt 1/4 cup
red chili powder 1 tsp
dhania zeera powder 2 tsp
garam masala powder 1 tsp
jaifel javetri illaichi powder 1/2 tsp
green chillies 4 - 6
mint leaves
badaam pista paste 2 tbsp
khashkhash paste 2 tbsp
salt
besan 1/4 cup (thoray se ghee mein bhoon lain)
1/2 tsp zaafaran strands soaked in a bit of water
mix all the above ingredients togather and process them in a processor, and make koftas
like the shape of fat and small seekh kabab.
Boil 1/2 kg rice with a bit of mint leaves, cloves (laung), whole black pepper (aik kanni
chor dain) sprinkle some yellow food colour and mix.
in a pan heat some water add 1 fried onion, some sliced ginger, 1 - 2 crushed black
cardamom(kut'ti bari illaichi) 3 - 4 crushed green cardamom (kut'ti choti illaichi) , 4 - 5
cloves (laung), 8 -10 whole black pepper, 1-1/2 to 2 tsp dhania zeera powder , 1-1/2 tsp
red chilli powder, 1/2 tsp jaifel javetri illaichi powder, add the koftas, cook it, add a bit of
salt,mix it, add 1/4 cup mint leaves, 1/2 cup yogurt,5 - 6 whole green chillies, mix,put
boiled rice on it, sprinkle a bit of salt,pour some oil on it, add a bit of kewra essence and
put on dum.
39) Fried Chocolate Pastry
For Pastry Dough:
Maida 2 cups
Egg 1
Butter 3-4 tbs
Baking Powder 2tsp
Milk As required
Fillin
Milk chocolate (thinly Chopped) 1 cup
Egg 1 extra
Method1. Dough bana ker iss ko bail lein aurr cutter se circles kaat lein aurr spoon ki
help se milk chocolate har circle k beech main rakh dein.
2. Egg beat karein aurr brush ki help se sari pastries ko half circles ki shape main egg
laga k band ker dein.
3. Itna deep fry kerlein k lite brown ho jaein.

Mango Sauce
Mango Pulp 1 1/2 cup
Orange Juice 1 glass
Sugar As required
Yellow Food Color 1 pinch
Corn Flour As required

Method:

1. Blend Mango pulp ang sugar to make mango puree.

2. in sauce pan, add mango puree, orange juice & yellow food color.
3. Add more sugar if required, sauce shod b very meetha.
4. Mix corn flour wid water, add it in the sauce, cooks it for 5 min more to make the
sauce thick

Chocolate Sauce
Cocoa Powder 5-6 tbs
Sugar 4-5 tbs
Milk As required (approx 1 cup)

Method:

1. Put all ingredients in sauce pan, cook it until it becumz thick sauce.

note: 1. continously whisker ki help se mix kerti rahein.

2. iss sauce main hamesha lumps pareinge, iss liye sauce banane k baad
Sauce KO chhaan lein
3. Is sauce KO fridge main bhi rakh sakte hain aur freez bhi ker sakte hain

40) Khatti Dal (Hyderabadi Dal)

Ingredients:

6 ounces masoor dal -- (red lentils)

1 1/2 pints water
1 1/2 teaspoons 4 spice seasoning (chile powder, turmeric powder, ginger and garlic)
3 green chiles
12 curry patta
1/2 pint tamarind extract*
1 tablespoon tomato puree
1 teaspoon salt -- (to 2 )
4 tablespoons oil
1 teaspoon cumin seeds
4 dried red chiles
4 cloves garlic

Preparation:

1. Place the daal in a saucepan with the water, 4 spice, whole green chiles, and 6 curry
patta. Bring to a boil, then reduce the heat and simmer until the dals have broken up. Add
a little extra water if the daal begins to dry out. Pour in the tamarind extract, then stir in
the tomato puree and salt and simmer for another 15 minutes. Mash the cooked dal with a
potato masher or blender/food processor very quickly until smooth and creamy. (First
remove the whole chiles and curry leaves).

2. For tarka; In a second pan, heat the oil until very hot, then add the remaining curry
patta, cumin seeds, dried red chiles, and garlic. As soon as the garlic is golden pour the
oil and spices over the daal and cover the pan straightaway. Leave for a minute or two.

The best Daal I have ever had.

41) Chocolate Brownies

plain flour 1 cup
sugar 3/4 cup
chocolate powder 1/2 cup
baking powder 2 tsp
eggs 2
oil 1/2 cup
walnuts 1/4 cup

sift the flour with baking powder and chocolate powder,add half of the crushed walnuts.
In bowl take oil, add sugar, beat it well with a beater, add eggs and beat again, add about
3 tsp of milk, add the dry ingredients gradually and beat again, grease a square steel pan
and pour this mixture in it, sprinkle remaining walnuts on it and bake for 25 minutes at
180 degree centigrade

42) PEACH CAKE

5-6 Peaches sliced with skin

1 C Maida
5-6tbsp Melted Butter
- Milk (Rahat didn’t told the quantity, well say about 1/2C)
1tsp Baking Pwd
1 1/4C Sugar (separately)
1 Egg
1 Lemon squeezed
1/2tsp Cinnamon Pwd (darchini pwd)
Pinch Salt

Method:

1. In a bowl take 1/2C sugar and egg, beat with a fork. Add milk and stir again.
2. In a separate bowl take Maida, salt and baking pwd, mix well,
3. Pour maida mixture in egg batter by 2 parts and mix, add 1 1/2tbsp of butter and mix.
4. In remaining 3/4C sugar bowl add a little quantity of maida(abt 1-2tbsp) and cinnamon
pwd and mix.
5. In Peach bowl add lemon juice and mix, add sugar mixure(step4) and mix.
6. Grease the baking pan, put butter paper and pour the Peach batter first, pour remaining
butter all over it, now add the remaining batter(step3) all over on top and Bake in oven
for 20-25min on 200`C.
7. When done so let it cool which is very important and then turn upside down and serve
with whipped cream.

43)Chocolate Chip and Peanut Cookies

Ingredients:
Chocolate condense milk ½ tin
Butter ½ cup
Maida 2cups
Baking powder 1 ½ tsp
Peanuts & chocolate chips as required

Method:
1. Beat butter with wooden spoon then add chocolate condense milk in it.
2. Add baking powder in flour, mix it well
3. Combine both; flour n condenses milk mixture, make soft dough.
4. Make 2 half of this dough
5. Put peanuts in 1 half and chocolate chips in another 1
6. Make cookies of any shape of your own choice
7. Set all cookies in greased baking tray, bake for 15-20 min in preheated oven

44) CHEESE CAKE

BASE

melted butter 2 tbsp

biscuits
( biscuits ki quantity miss hogai b/c transmission problem well i think 1 packet sufficient
hoga waisay agar kisi ko pata ho tu plz zaroor bata dain )

biscuits k crumbs bana lain is main butter ko mix kar k 9 inch k pan main set kar karlain
pressed kar k laga lain aur freezez main rakh dain ta k set ho jaye

cottage cheese 1/2 packet

cream cheese 4tbsp
gelatin 2 tbsp
condensed milk 1/2 can
pineapple chunks 1/2 can
vanilla essence 1/2 tsp
yellow food color pinch
cream 1 packet

in sab cheezon ko mixer main daal kar mix kar lain aur jo base bana k rakhi hay freezer
main us k oper pore kar k isay freezer main rakh dain set honay k lye jab fully set ho jaye
tu serve karain

45) RECIPE OF KEEMA BANDGOBI ( OR CABBAGE )

250 gm keema
250 gm bandgobi ( or cabbage) thinly cut,
2 tsp adrak lesan paste
1/2 tsp haldi,
1- 1 1/2 tbsp dhanya and zeera powder mixture,
1 tsp red chilli powder,
1 big capsicum
4-5 long
8-10 whole black pepper,
2 medium onions
2-3 tomatoes,
pudina, fresh or dry
basil leaves
fresh green and red chilies ..
METHOD :
CUT ONION IN HALF AND THEN SLICE IT,
NOW, PUT OIL IN COOKING POT, PUT ONION LITTLE FRY , THEN PUT ADRAK,
WHOLE BLACK PEPPER AND LONG ,
FRY LITTLE , WHEN ONION IS LITTLE TRANSPARENT, THEN PUT THE
CABBAGE, FRY ONLY LITTLE , THEN TAKE OUT IN A BOWL..
NOW, IN SAME POT , PUT KEEMA , ADRAK LESAN PASTE, HALDI, DHANYA
ZEERA POWDER , red chili powder , fry , then put 1 onion roughly chopped ( some
cubed and some sliced),
put salt, , fry, well till color of keema changes ,
then put roughly chopped tomatoes ,fry , then cover and leave to cook..
Add little water in between, continue cooking on slow heat till tomatoes are soft... when
tomatoes are soft add the onion and cabbage mixture , cover and cook a little ,
then add cut ginger juliennes, and crushed dry or fresh pudina, thinly cut basil , mix ...and
serve with boiled rice

46) CHICKEN PASTA SALAD

Ingredients

2 cups boiled pasta, of any small shape

2 tbsp butter, melted
1/2 cup sweet corn
1/2 cup cashew nuts
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp Soya sauce
1/4 cup white sugar
1 tbsp lemon juice

Method
Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts
with melted butter until evenly coated. Spread the mixture in a thin layer on a baking
sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted.
Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture,
green onions, chicken, sprouted beans and peas. Prepare the dressing by blending oil,
vinegar, Soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat.
Serve immediately or chilled.

47) ITALIAN POTATO SALAD

Dressing:
1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
Pinch of red pepper flakes

Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions
into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove from heat and drain.
Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, and then remove from heat. Allow
to cool several minutes and add cooked potatoes (they should still be hot).
Allow potatoes to marinate for 10 minutes, and then remove with a slotted spoon.
Season to taste with salt and pepper.

48) RUSSIAN SALADS

Ingredients
4 Carrots
2 Potatoes
1 Cup peas
1 Apple
1 Cup beans, French cut into half
2 Tablespoons lemon juice
Salt and pepper
Mayonnaise

Boil each vegetable separately until just tender. Remove with a slotted spoon and put into
large bowl of ice clod water.
Peel and cut the potatoes, carrots and apple into small cubes and place them together with
beans in large bowl.
Add lemon juice, salt and pepper to the mayonnaise and mix well.
Pour the mayonnaise over the vegetable and mix gently.
Break the lettuce up into large leaves and used the line in salad bowl. Spoon the vegetable
mixture on the top of the leaves. Refrigerate for several hours.

FRENCH DRESSING
1/2 cup fresh lemon juice
1 1/2 cups olive oil
4 garlic cloves, halved
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1/3 cup chili sauce
1 teaspoon paprika
2 or 3 teaspoons horseradish, if desired

PREPARATION:
Mix all ingredients in a large jar. Cover and shake until well blended. Store in
refrigerator. Makes 2 cups of French dressing

THOUSAND ISLAND DRESSING

1 c. mayonnaise
1/3 c. ketchup
1/4 c. pickle relish
1 tbsp. chopped onion
1 hard cooked egg, chopped

Mix all ingredients together well. Cover and chill. Makes 2 cups.
To make Russian Dressing add some chili sauce to the Island dressing.

49) MACROONI SALAD

Ingredients
2 cups macaroni
1 cup sour cream
1 cup thousand island salad dressing
3/4 cup sugar
1 tsp. garlic
1 tsp salt
1 tsp. mustard
Directions

Cook macaroni with 2 tsp. salt until soft, then rinse in cold water. Drain well. When
cooled, add rest of ingredients. Does not get watery.

50) Spicy chicken biryani

Chicken 1 kg
rice 1 kg
red chili powder 1 tbsp
coriander powder 1 tbsp
jaifel powder 1/4 tsp
javetri powder 1/4 tsp
illaichi powder 1/4 tsp
sabut zeera 1-1/2 tsp
long(cloves)8-10
whole black pepper 6-8
bari illaichi 3-4
ginger garlic paste 1 tbsp
onion 3-4 chopped and browned
milk 1 cup
oil 1 cup
potatoes 4-5(boiled a bit)
tomatoes (chopped) 4-5
sliced ginger 2 tbsp
karri patta 8-10
mint leaves 1/4 cup
green chillies 8-10
green coriander 1/4 cup

boil rice with zeera and sabit garam masala.

in a pan put chicken,tomatoes,all the spices,ginger garlic paste,potatoes,onion,salt,add
some water,cover the pan and cook for a while, then add green chillies,green
coriander,jaifel,javetri,cardamom powder,sliced ginger,cook this,add boiled rice,pour 1
cup oil on top of the rice,then pour 1 cup milk,sprinkle some yellow food colour,put on
"dum"
Garnish with boiled eggs

51) CRISPY FRIED CHICKEN SANDWICH

1/2 Kg BONELESS CHICKEN, CUT INTO THIN STRIPS OR SLICES

MARINATE:
1/2 TSP MUSTARD POWDER
SALT AND BLACK PEPPER AS REQUIRED

MARINATE CHICKEN WITH THIS MIXTURE AND LEAVE FOR ABOUT HALF
HOUR.

COATING:

5 TBSP PLAIN FLOUR

3TBSP CORNFLOUR
SALT,
PINCHES OF SODA BI-CARBONATE,
1 EGG
1- 1 1/2 TSP SOYA SAUCE

STEP 1:
IN ONE BOWL PUT FLOUR, CORNFLOUR, SALY, BLACK PEPPER, AND PINCH
SODA BICARBONATE.

STEP 2
IN ANOTHER BOWL PUT 1 EGG; PUT LITTLE WATER, MIX, THE PUT SAYA
SAUCE, LITTLE BLACK PEPPER, VERY LITTLE SALT, AND JUST ENOUGH
CORNFLOUR TO MAKE A THIN PASTE...

NOW, FIRST COAT THE CHICKEN IN FLOUR MIXTURE( STEP 1) , REMOVE

EXCESS AND THEN DIP IN EGG MIXTURE AND FRY IN MEDIUM HOT OIL , IN
A FRYING PAN, WHICH WILL BE HALF FILLED WITH OIL.FRY TILL LIGHT
BROWN FROM BOTH SIDES.

PREPAREING THE SANDWICH :

TAKE LONG BUNS , PUT MAYONNAISE ON BOTH SIDES , THEN PUT CHICKEN
PIECE, THEN PUT EITHER A PIECE OF ICE-BURG LETTUCE OR SIMPLE SALAD
LEAF , THEN PUT CHILLI GARLIC SAUCE, COVER THE BUN AND SERVE

52) KFC HOT SHOTS

Ingredients:
Boneless chicken (cut it in square shape pieces)
Eggs (1 to 2)
Corn flour (4 tb sp)
Maida (4 tb sp)
Vinegar (2 tb sp)
Soya sauce (1 tb sp)
Chili sauce (1 ½ tb sp)
Black pepper (1/2 tea sp)
Mustard powder (more than ½ tea sp)
White pepper (1 tea sp+1 tea sp)
Garlic cloves (4 to 5: paste or finely chopped)
Salt (1 tea sp or to taste)
Chinese salt (optional)
Chicken cubes (2)
Oil (1 tb sp + for frying)

Recipe:
1. Steam the chicken pieces with oil (1 tb sp) + Chinese salt + garlic cloves (4 to 5) +
vinegar (2 tb sp) + salt (to taste) + white pepper (1 tea sp)
2. Make mixture in bowl with eggs + chili sauce (1 ½ tb sp) + Soya sauce (1 tb sp) +
white pepper (1 tea sp) + black pepper (½ tea sp) + mustard paste (more than ½ tea sp) +
Maida (4 tb sp) + corn flour (4 tb sp) + chicken cubes. If this mixture becomes too thick
then 2 to 3 tb spoon of milk can be added.
3. Coat the steamed chicken pieces with this mixture, deep fry and serve.

53)Curried Vegetable Pettie

Curried Vegetable Pettie
For the dough:
plain flour 2 cup
baking powder 2 tsp
egg 1/2
milk for kneading
mix flour, baking powder and egg together and knead with milk. leave it for 1 hour
For the filling:
potato 1 big (boiled and grated)
carrot 1 grated
peas 1/4 cup (boiled)
onion 1 medium sized (chopped)
garlic 1 clove
curry powder 2 tsp
salt

heat 2 tsp oil add onion and chopped garlic, cook till onion turns a bit soft, add curry
powder, vegetables, salt, cook it a bit, then take it out in a plate and let it cook, mash it a
bit with a spoon.
take some dough and roll it with a rolling pin bailna) by sprinkling some plain flour on it,
make a thin sheet out of it, cut it into circles with a round cookie cutter, brush egg on the
sides of the circle, put a bit of this mixture in the middle, and join the sides (so that it
starts looking like a half circle) deep fry them in oil on medium to low heat

54) French toast dessert

French toast dessert
bread
eggs 2
milk as required
melted butter 1/4 cup
sugar
salt 1 pinch
in a plate beat 2 eggs with a fork, add a pinch of salt, some milk, mix it well, add butter
and mix it. Soak the bread in this mixture for a few minutes.
Heat 1 tbsp oil in a frying pan and fry the bread slice on slow heat.
For the stewed fruits:
bananas
apple (cubed)
guava deseeded (cubed)
orange (cut in sections without seeds)
orange juice
in a pan take 1 tbsp butter add sugar to taste, add orange juice, fruits except for bananas,
cook it a bit, then add the bananas, put the prepared French toast on it so that the stew
seeps in the bread a bit, put this bread in a plate, spread the fruit mixture on its sides,
garnish with whipped cream and cherries.

55) aaloo kofta curry

for kofta:
ingredients:
minced 500 gm
channay aur khaskhas ka powder or paste 2-3 tbsp
onion chopped 1
onion fried 1-2
green chilies 5-6
ginger 2 tsp
garlic 2 tsp
salt as required
for curry:
potatoes 4-5
fried onion 2-3
sabut dhania 1 tsp
red chilli 1 1/2 tsp
haldi 1/2 tsp
sabut kali mirch 8-10
longe 4-5
ginger garlic paste 1 1/2 tsp
oil 1 cup
garam masala powder 1 tsp
yougart 1 cup
green chilli 2-3
hara dhania 2-3 tbsp chopped
ilachi powder 1/4 tsp
sabut adrak
method:
first make kofta in a ball shape then add oil in pan add potatoes in it and add garlic ginger
paste and cook for a while and add all spices one by one and then add kofta buhat do not
use spoon .
When kofta almost cook then add garam masla and green chilli and coarinder in last and
put it on in dum and cook it for 10-13 min.
serve it with naan sheermal, taftan and garnish with sabut adrak.

56) DOUGHNUT
for dough
*********

3 & a half cup maida

2-3 tsp baking powder
1/4 cup sugar
2 eggs
1/4- 1/2 tsp salt
3-4 TBSP butter / margarine

sub cheezon ko mix kark milk ki help se goondh lenge aur goondhne k bad bail kar 10-15
min k liye chor denge phir doughnut cutter se cut karlenge (ya koi pyali se cut karlena)
phir oil garam kark med-low flame par fry karlenge

1) garam garam doughnut ko icing sugar se coat kark serve karsakte hain
2) doughnut ko room temp pe thanda kark isko sugar syrup (sheera) se grease kar sakte
hain
3) sugar syrup laga kar agar chahe tou isk oper chocolate granules aur 100 & 100's
sprinkle karsakte hain
57) Kechorian
kechorian

FOR DOUGH
1/2 cup maash dal (soaked in water n then isko pis lenge)
1/2 cup suji
1 1/2 cup maida
1 TBSP dahi
1 TBSP ghee
1 tsp kalongo
1/2 tsp ajwain
salt

gondh lenge Pani Ki agar zaroorat ho tou use karenge warna daal moist hgi usi se gondh
jaega.
Then put it for 1 1/2-2 hrs.

ALOO TARKARI

1/2 kg boiled aloo

1 tsp zeera
1/2 tsp haldi
1-1 1/2 tsp crushed red chillies
1 pinch heeng (bht thri si dalni agar ziada dali tou taste kharab hjaega)
salt
2-3 tomatoes
2-3 hari mirchein
thra sa hara dhaniya
thra sa oil

pan mei oil le kar add zeera, heeng, haldi, mirchein aur thra sa pani k masala jal na jae
phir add roughly chopped tomatoes, mashed aluu, lil bit of water and salt. Let it be
cooked for a while on slow flame.

dough ki choti choti roti bana lenge (poori k size se bhi choti) & then deep fry it.

58 Chicken Hara Masala

chicken 1 kg
ginger garlic paste 2 tsp
yogurt 1/2 cup
black pepper 1 tsp
oil 2 tbsp
garam masala a bit
salt to taste
mix all the above ingredients with the chicken and put in fridge for 5-8 hours.
spring onion (chopped)3-4
green corriander(hara dhania)2-3 cup
spinach(paalak)1/2 cup boiled
kasoori methi 1/2 cup
zeera 1 tsp
haldi 1/2 tsp
garam masala 1/2 tsp
sliced ginger
sabit garam masala(whole redchillies,cinnamin stick(daar chinni),cloves(long)
oil 3/4 cup
heat 3/4 cup oil add the marinated chicken fry it till a bit brown then take it out.in the
same oil add spring onion,ginger garlic paste,saabit garam masala,sliced
ginger,haldi,zeera,garam masala powder,cook a bit then add all the veggies, then chicken,
cook it, add some water and cover it. cook a bit then remove from heat

59 HOT n Spicy chicken salsa

Ingredients

half kilo with bone chicken 'ginger paste 1/2 tea spoon
garlic paste 1/2 tea spoon
black pepper
1/2 tea spoon
salt
crush red chili 2 tea spoon
vinegar 2 tab
tomato ketchup 1/2 cup
onion 2
capsicum 2
tomato 1
oil 1/2 CUP
green chili 5

PROCEDURE:
saab se pehlay oil lo 1/2 cup us mein chicken kay piece dalo slow flame per us kay ander
kali mirch 1/2 tea ,salt.ginger1/2tea 1/2garlic paste ye daalna hai aur chicken ko cover kar
dena hai..chickne ko golden brown karna hai
itna mein aap tomatoo aur onion aur capsicum kaat loo
aur salsa bananay kay liya :
2 tea crush red chilli,1/2 tea black peper, 1/2 tea salt ,vinegar 2 tab, tomato ketchup 1/2
cup in sab ko aik bowl mein mix kar kay rakh doo
phir chicken ko dekho jab woh golden brown ho jaye tu us mein tomatoo aur capsicum
and onion add karna
in sab ko ziyada nahi pakana hai
us kay baad salsa add kar doo ....and few min kay baad falme off kardoo
and upper se agar ziyada spicy karna hai tu green chilii daal doo

60 kheer with poora

ingredients:
milk 1-1-1/2 ltr (itna pakaye k 1 ltr reh jaye)
rice(3-4 hours tak bhigo kar rakh day aur boiled kar la) 1/2 say thoray kam
sugar 1/4 cup
condence milk 1/4 cup
ilaichi powder 1/4 tsp
kewra thora sa
Method:
milk ko boil karay aur usay itna pakaye k 1 ltr reh jaye phir us main rice dalay aur spoon
chalatay rahay phir jab thori thick ho jaye tu us main condense milk dalay phir jab bilkul
thick ho jaye tu sugar dal ay aur akhir main aur ilachi powder dalay aur kewra
essencedalay aur pistay badam dal kar garnish karay.
POORA:
ingredients:
white flour 1 cup
sugar 1/2 cup
badi ilaichi 2
sunf 2tsp
badi ilachi aur sunf ko pees lay aur usay maida aur sugar main dal kar pani say thick
paste banaye
phir aik pan main oil garam karay aur slow heat par pan cake ki tarha pakaye jab brown
ho jaye tu nikal lay aur kheer k sath serve karay.

61 Aaloo Methi:
ingredients:
methi 1/2 kg
potatoo 1/2 kg (chopped or take baby potatoo)
zeera mutta kutta hoa 2 tsp
red chilli 1-2 tsp
sabut red chilli 6-8 no
tomato 2 no chopped
onion(chopped) 2 no
oil 1/2 cup
ginger garlic paste 2 tsp
haldi 1 tsp
Method:
first add oil then heat it put onion in oil and soft it (not brown it)then add potato ,ginger
garlic paste,haldi , red chili ,sabut mirchi one by one put them all and cook itthen add
tomato and cook it and in last add methi but make sure methi's color should not loose it
color and add salt and cook for a minute and serve with boiled rice .
khati daal
masoor ki daal 1/2 kg(boiled and belnd it)
green chilli 3-4 no (sabut)
ginger garlic paste 1 tsp
red chilli 1-2 tsp
sabut zeera 1-2 tsp
sabut red chilli 6-8 no
karii pata
oil 1/4 cup
haldi 1 tsp
imili ka pulp almost 1 cup(imili ko water main bhega kar us ka gooda nikal lay thick
hona chahiye pulp)
salt as required
method:
first add boiled and blend masoor ki daal in pan and add ginger garlic paste and cook it
and add haldi then add water and green chillis and cook it till 20-25 min in a very slow
heat .
for tarka:
add oil in pan and heat it then add sabut zeera , red chilli*sabut wali) karri pata and fry it
like tarka and add in cook daal and serve and add salt in last and serve it with boiled rice

62 Lamington rahat
Ingredients:

flour 1 1/2 cup

butter 1/2 cup
sugar (icing or grinded) 3/4 cup
eggs 2
baking pwd 4tsp
milk 1/2 cup
vanilla essence 1 tsp.
desiccated coconut

METHOD:
1. Cream the butter in a bowl. (U can mix it by hand or with a beater)

2. Add sugar to it and mix well.

3. Add vanilla essence and mix it till it turns into creamy textured batter.

4. Beat the eggs separately and then add them to the mixture and mix well.

5. Sift the flour and baking powder together.

6. Add the flour in portions along with the milk and mix till it becomes a smooth creamy
mixture.

7. Pour the mixture in an 8 or 9 inch greased pan and bake in a preheated oven for 50
mins (Preheat oven at 180 C)
Choco icing:
icing sugar 4 cups
coco powder 1/3 cup
milk as required
butter 1 1/2 tsp

1. Mix coco powder and sugar together.

2. Boil water in a pan.
3. Now mix the butter in the coco pwd and sugar and put it over the boling water pan.
4. Stir it for a while and add milk to it till it has a thick sauce consistency.
5. Take it of the boiling pan but don’t let it cool down.

Cut the cake in squares. Dip these squares in the sauce and then take some desiccated
coconut and roll them into the coconut.
Lamingtons r ready!

63 Shahi Paneer
 Cottage Cheese (paneer) = 200gms, cut in cubes.
Ghee=1/4 cup
1 big onion boiled and pureed
1/2 tsp ginger garlic paste
1/2 tsp Garam Masala
1/2 cup yogurt
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 cup cream.
10-12 almonds, 12-15 pistachios.Soak them in water
peel their skin and make a paste with some water.
Slice ginger
Salt
Green Chilies
Fresh Coriander
Saran
Heat ghee add the onion puree cook it for a few

minutes and add haldi red chilli powder and cook it

now add yogurt and cook it for a while then add

cream, a pinch of saran mixed in water.Garam

masala, salt, almond and pistachio paste. Cook, add

fresh coriander, chopped green chilies, some sliced

ginger. Now add the cottage cheese and mix.Serve with nan.

64 Chicken Nihari(Rahat)
 chicken 1 kg
oil1-1/2 cup
1 onion sliced and browned
1-1/2 tbsp ginger garlic paste
1-1/2 to 2 tbsp red chilli powder
sonth 1 tsp
1 to sava tsp garam masala powder(1/2 tsp jaifel,1/2 tsp javetri,3-4 ilaichi,6-7 long,1-
1/2 to 2 tsp sonf)use 1-1/2 tsp of this masala
sliced ginger
green coriander
lemon
green chillies
make a paste of atta and water(Rahat didnt tell the quantity of atta, she said andazay
se dal dain)
heat oil add chicken and cook,add ginger garlic paste and cook,add red chilli
powder,onion,cook this,add salt, sonth ,add a little bit of water,add atta paste and
cook,if it gets too thick then add more water time to time,cook for a while,add garam
masala,put it on "dum".when oil comes on the surface that means nihari is
ready.Garnish with sliced ginger,lemon,coriander and green chillies

65 Chicken Mayo rolls

chicken 500gm boneless(cut in strips)

red chilli powder 2 tsp
coriander powder 2 tsp
garam masala 1 tsp
zeera powder 1 tsp
white vinegar 1/4 cup
ginger garlic paste 1 tsp
besan 2 tbsp
salt to taste
green coriander 1/4 cup
mint leaves 1/4 cup
green chillies 6-7
blend green chillies,mint leaves and green corriander togather to make a paste and add it
in the chicken,add all the other ingredients in the chicken too and marinate for 5-6 hours.
heat 1-2 tbsp oil add chicken in it and cook,add a bit of water and cook till the water dries
up and the chicken is done.

Salad:
take lettuce, onion rings, and tomato (cubed) in a bowl, add a bit of green chutney and
mix

Assembling: take a puri, put some chicken on it, add some salad, drizzle some
mayonnaise on it and roll it.

Variation: add some green chutney in the yogurt, on a puri, put chicken onion rings,
tomatoes, some yogurt chutney and drizzle mayonnaise and roll it.

For the green chutney:

Dhania 1 "gatti"
green chilies 6-7
salt
zeera 1 tsp
imli pulp 1/4 cup
blend all these ingredients together then add 1/2 tsp chat masala

Note:in the rolls don’t put too much mayonnaise or it will ruin the taste.
Rahat used ready made puris in this dish.

66 Peshawari Kebab (chapel Kebab)

Peshawari kebab

qeema(Beef)with some fat 1/2 kg

crushed red chilies(kut'ti laal mirch)2 tsp
coriander seeds(sabut dhania)crushed(mota kut'a hua)1 tbsp
cumin seeds(zeera) crushed 2 tsp
salt to taste
garam masala powder 1 tsp
anaar daana 2-3 tbsp
1 raw egg and 1 cooked egg(fry one egg in just a tbsp of oil,do not over cook)
makai ka atta as required
spring onion 2-3(chopped)
green chillies3-4(chopped)
fresh coriander 1/2 cup
tomato 1 (cubed)

in qeema add all the spices,vegetables,add a raw egg,and one fried egg, then add makai
ka atta just enough to bind it,make kababs,press a slice of tomato on top of it and shallow
fry it on a "tawa"
Nan
Nan
plain flour 1/2 kg
soda bi carb(meetha soda) 1 tsp
sugar 1 tbsp
yogurt 2 tbsp
salt 1 tsp
mix all these ingredients and knead it with water, leave for 4 - 5 hours, make naan
sprinkle some white and black sesame seeds on it, put them on a greased baking tray and
bake at highest temperature, for 3 - 4 minutes
you can also make naan in a frying pan without oil
make naan put it in a frying pan, cover the frying pan and cook it on slow heat from both
sides

67 beef chili with butter rice

beef 1/2 kg (cut in short pieces)
sugar 1 tsp
oil 2 tsp
corn flour 2 tsp
garlic chopped 2 or 4 no
marinated this above thing for 1/2 hour at least or more and fry it till it will cook well add
water for cooking beef.
dark Soya sauce 2 tbsp
woshtershire sauce 1 - 1.5tbsp
Thai spice powder 1/2 tsp
salt as required
redchilli 1 tsp
spring onion take 1 or ur choice
capsicum 1 or as u required
mushrooms 1/2 tins (wid water)
Method first u follow the procedure of marinated beef when it will cook well then add all
spices and vegetables one by one and serve wid butter rice.

BUTTER RICE:
rice 1/2 kg (boiled)
salt butter almost 1/2 tikkiya
pepper as u required or 1 tsp
oil 2 tbsp
Method:
add oil in pan and ad rice, spices and fry for a min and serve wid beef chili.

68 QASER E NAKHIL SHAWARMA RECIPE

QASER E NAKHIL SHAWARMA RECIPE
FOR 2 PERSONS SERVINGS:

INGREDIENTS:

Chicken breasts boneless pieces 1/2 kg (400 gram) breasts shape mein cubes nahi ok
Vinegar 4 tablespoon
H.p sauce 2 tablespoon
Chili sauce 2 tablespoon
Soya sauce 2 table spoon
Cumin powder (zeera powder) 1/2 teaspoon
Coriander powder 1/2 teaspoon
Cinnamon powder 1/2 teaspoon
Mustard powder 1/2 teaspoon
Garlic paste 1/2 teaspoon
Onion in paste means cut, then blend 1/2 teaspoon
Yogurt 4 tablespoon
Lemon juice 1 tablespoon
Black pepper 1/2 teaspoon
Salt 1/2 teaspoon

Method:

marinate full breasts pieces with above mention ingredients for 24 hours then grill or
barbecue it then cut it in Julian cutting if u dent want to grill u cook it in nonstick pan
then smoke it with charcoal .

FOR SAUCES:

HUMAS:

Till 4 tablespoon
Chickpeas i cup boiled
Olive oil 4 tablespoon
Garlic 2 cloves
Crushed red chili 1 teaspoon
Salt 1 teaspoon
Water 1 tablespoon

Blend all ingredients in a blender and finally your humas is ready

NUTS SAUCE:
Olive oil 2 tablespoon
Vinegar 2 teaspoon
Salt 1/2 teaspoon
Black pepper 1/2 teaspoon
Roasted peanuts grind 1 tablespoon
Walnuts 1 tablespoon grind

Blend all ingredients in a blender and your sauce is ready

MUTABIL SAUCE:

BRINJALS 4 pieces small round in shape steamed and peeled off skin
Yogurt 1 cup
Salt 1 teaspoon
Black pepper 1 teaspoon
Olive oil 2 teaspoon

Blend all above ingrediants and you have a tangy mutabil sauce.

TAMBOLI :( VEGETABLE SALAD)

Cucumber 1 pieces Julian cutting

Capsicum 2 pieces Julian cutting
Onion 1 pieces Julian cutting
Green chilies 8 pieces round cutting
Beet root / chicaner 1 piece Julian cutting
Salaam 1 piece Julian cutting
Salad leaves as much u want

Dip all vegetable in 1 cup vinegar and 1 tablespoon salt for 4 hours

If u like add tomato too

READY MADE PITA BREADS R AVAILABLE SO TAKE IT GRILL IT CUT FROM

CENTER MAKE A POCKET AND ADD CHICKEN, SAUCES, TAMBOLI AND
TOUCH OF OLIVEOIL ENJOYYYYYYYYY
69 White karahi recipe
Ingredients:
Boneless chicken
Butter - 1 small pkt
adrak Julianne cut (long)
4tbs dried coconut
salt
white pepper
yogurt 1 cup
Hari Mirch
Hara Dhanya

Method:
1.In a karahi, melt butter.Add chicken & fry for about 10-15 mins till golden brown. Take
the chicken out.
2. In the same Karahi, add julianne cut adrak, & some hari mirch (which have been slit
from the centre).Add 1 cup yogurt, three quarter tsp salt, 2 tsp white pepper. Add chicken.
Add 4 tbs coconut. Fry all of this stuff (DON'T ADD ANY WATER) till you get the
masala.
To garnish: hara dhanya, hari mirchain, adrak

70 palak paneer
butter=1/2 tikya
oil=2 tbsp
palak=1 kg
garlic cloves=5 to 6(chopped)
salt=1/2 tsp
green chilies=to taste
red chillier powder=1/2 tsp
cottage cheese=1 packet(cut in cubes)
cream=1 cup

method= in a wok ad half tikya of butter with oil, when butter melts add palak and stir
well and then cover the lid, then add garlic cloves,salt,green chillies,red chili powder, and
cover the lid again
in a pan heat oil add cottage cheese and fry till golden from all sides...
when palak tenders add cream and stir well n again cover the lid...when palak tenders and
oil appears add cottage cheese n cover the lid again..!
ur palak paneer is ready...!

71 Chicken roast sandwich

murghi boneless 1.2 kg [1 inch ki choti botiyan]

water half cup
namak to taste
adrak [pissihowi] 1.2 teasp
ketchup 1 tblsp
kali mirch 1/4 tsp
sirka 1tablsp
wohsetershire sauce 1tblsp
Lashan pissa howa 1.2 teasp
lal mirch powdr 1/2 tsp
murghi main tamam cheezian laga ker half hours k liye rekh dain phir 1 cup water dalker
boil kerlain water ko achi terah dry honay dain

arrangement
arrangement
bun lambay walay 4
marina sauce
filling vegetables fry ki howi
mayonaisae
frenchmustrad sauce

bun ko hulka sataway per saink lain phir isper mairna sauce lgain phir fillings dalian phir
sabziyan phir mayoness aur french mustard sauce dal ker server kerain

72 BEEF Roast sandwich

ingre
filling
ghost aik PAo[ undercut ka]
namak half tsp
wohstershiresauce 2tblsp
adrak pissi howi half tsp
ketchup 1tblsp
kalmirch half teasp
lemon juice 1tblsp
lahsan half tsp
water 1 cup
oil 2tabsp
meat tenderizing pwdr 1 and half tsp

meat main tamam cheezian lagaker 1 hours k liye rekh dain

3-4 glass water dalker ghost boil kerlain jab ghost tender hojain tou water dry kerkay
ghost k pieces kerlain
aur tblspoil dal ker fry kerlain

arrangement BEEF Roast sandwich

ARRANGEMENT
bun lambay walay
marina sauce
fillings[jo banaker rekhi]
fry vegetable[tomato,shimlamirch,piyaz]
brown vineger

bun ko kaat ker hulka taway per shaink lain phir isper Marina sauce lagain phir fillings
dalay..phir fry vegeatable
aur phir brown sirka dal ker serve keray

74 FAJITA SUBWAY SANDWICH

ingre

murghi ka pasanday half kg[breast piece]

kali mirch half teasp
zeera roasted and crushed 1 tsp
namak half teasp
wohstershiresauce 1tblsp
2tablsp oil

[murghi k braest picec ko patla lamba kerkay palstic bag main dalker hammer say kut lain
takay patlay hojain leaf ki shape k\]
abb in murgi k pasandon main tamam opper walay masalay dalker half hour k liye rekh
dain aur aur oil garam kerkat fry kerlain aur fry kernay k baad piyaz ,tomato aur shimla
mirch is main mix kerdain

piyaz 1 bareek kaat ker

tomato 1 bareek kata howa

shimla mirch 1 bareek kati howi

ARRABGEMENT OF FAJITA SUBWAY SANDWICH

Bun lambay walay 4
Marina sauce
Filling
Chill garlic sauce
Mustard sauce
Mayonnaise

Bun KO kaat ker taway per saink lain phir bun per mayoneasse lagain
Phir hulki si mustard sauce phir marina sauce phir murghi ki filling rekhain phir chille
garlic sauce

recipe of marina sauce

tomato half kg
oil 1-2 tables
piyaz 1 med bareek kaart ker
lahsan halftsp
namak halftsp
lalmirch powdr 1 tsp
suger 1tsp
oregano powdrhalftsp
ketchup 1tablsp

tomatoes ko kaat ker 3cup water main boil keray water dry hohjai tu blend kerlay

oil garam kijeye piyaz aur lahsan fry keray jab hulka gulabi hojai tu is mai tomato blend
kiye howay lalmirch,namak,suger,oregano powdr
ketchup daal ker itan cook keray k thick hojain

marina sauce ko sandwich per laga ker serve kerin

75 Original Kfc RECIPE

Fried Chicken

6 cups Crisco cooking oil

1 egg, beaten
2 cups milk
2 cups all- purpose flour
4 tbsp salt
2 tsp black pepper
1 tsp msg (monosodium glutamate)--you can use Accent flavor enhancer
2 frying chickens with skin, each cut into 6 pieces

Pour the oil into the pressure cooker and heat over med. heat to about 400 F.

In a small bowl, combine the egg and milk In a separate bowl, combine the remaining
four dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll
the moistened chicken in the flour mixture until completely coated.

In groups of four or five drop the covered chicken pieces into the oil and lock the lid in
place. When stem begins shooting through the pressure release, set the timer for 10
minutes. After 10 minutes, release the pressure and remove the chicken to a paper towels
or a metal rack to drain. Repeat with the remaining chicken.

Makes 12 pieces
hot n spicy Kentucky fry chicken

chicken1 kg
ajinonmoto 1& 1/2 teasp
tenderizing pdr 1& 1/2 teasp
salt 1 teasp
kali mirc ya white mirch pdr 1 teasp
chillesauce 2tblsp
batter
paprika pdr 1teasp
whitepaper 1teasp
chili sauce 1tblsp
Maida 6-8 tblsp
corn flour 2 tblsp
baking pwdr 1 teasp

cornflakes
chips breadcrumbs

murgi ko tamam masala lagaker half hours k liye rekh dain phir 10 min steam dain iskay
baad batter main dip keray phir crumbs flakes aur chips laga ker oil main fry kerlain

76 Green Handi Boti (green tikka boti)[b]

Ingredients:
Meat cubes (chic/beef) - 1 1/2 kg {marinate it with 3tbsp of papaya paste for 3 hrs}

*mint [podina] - 1 bunch

*coriander [hara dhania] - 1 bunch
*pisa garam masala - 1 tsp
*kuti lal mirch - 1-2 tsp or to taste
*juice of 2 lemons
*green chillies - 6-8 or to taste
*salt - 1 tsp or to taste
*white zeera - 1 tsp

In a blender grind all ( * ) with a little amount of water to make a paste {Farah said ke
aksar restaurants walay ismain green food clr bhee use kertay hain to make it more
green,but she didn't add}.. then add all this green paste in the meat and marinate it {for
how long she didn't tell. so my suggestion is if it's chic.go for 1hr and if it's beef go for 1-
1 1/2 hrs} then put it on the shashlik skewers.. then take oil ziada nahi in a pot then put
all skewers and add little more oil on top then cook it with the lid on. start main flame
thora high rakhain ke steam ana shoro ho then slow the flame and when done burned coal
ki dhooni daydain.Serve with hari chutney poori/paratha/naan.

Hari Chutney:

~imli ka pulp - 1/2 cup (if used boiled pulp then throatache nahi hota)
~garlic cloves - 5-6
~corrainder (dhania) - 1 bunch
~mint (podina) - 1 bunch
~green chillies - 5-6 or to taste
~kuti lal mirch - 2 tsp or to taste
~white zeera - 1 tsp
~salt - 2 tsp or to taste

Blend all ( ~ ) and serve Farah didn't add water.

77 DEGI BIRYANI
rice boiled half kg
onion 3
meat half kg
dhanya pow 1 tsp
garam masala 2 tsp
red chilli pow 2 tsp
salt as req
ginger garlic paste 2 tsp
jafil n javetri few n 1
teez paat few
potatoes thicly cut as req
curd 2 cup
dhanya , pudeena half gadi both
green chlillis thicly cut 5
tomatoes thicly cut 2
lemon thickly cut 1
allo bukharee 50 grams
zaffran (soak in water) 1 tsp
oil 1 cupgreen chllies, dhanya n pudena leaves, fried onions 4 garnishing.
heat 1 cup oil fry onions till dark brown. Add meat, dhanya, teez paat, garam masla, red
chilli pow, salt, ginger garlic paste, jafil n javetiri & 1 cup water. mix well & cover it up.
after few mins add potatoes, tomato 1, allo bukare & 1 cup curd & cover it up cook until
meat n potatoes tender. qorma is readytake 1 cup curd add puudena & dhanya leaves half
gadii, green chillies, tomato & lemon & mix well.

78 Chocolate fudge pudding and Baked Sandwich (15/01)

Choc fudge pudding
Flour 1 cup
milk half cup
Coco powder 4 tbsp
baking powder 1 and 1/2 tsp
Akhrot as req 1 or 1/2 cup
Vanilla extract 1 tsp
Sugar white and brown mixed 3/4 cup
white sugar 1/2 cup
2tbsp melted butter
Water 2 cups
Pinch salt
Toping
3/4 cup brown sugar
Coco powder
Boiling water
Vanilla Ice cream
Cofee powder 2tsp
preheat oven at 200 C
Heat water in pan
Grease pyrex baking dish or cake tin 8inches
In a bowl put flour, 1/2 cup white sugar and 2 Tbsp coco powder, baking powder. and
mix add akhrot,add Milk and melted butter then add vanilla extractMix everything well
and put in baking dish.
For topping mix the 2/4 cup mixed sugar, 2 tbsp coco, 2 tsp coffee pwdr
sprinkle over the pudding liberally and then pour heated water over the mixture.
It will be watery DO NOT STIR… carefully handle as water is hot
Put in preheated oven for 18-20-25 mins
Once doneSpoon onto a plateTop with caremalised bananas (see below)Dollop with
whipped ream
Caramelise sugar in a pan add some water and put in sliced bananas and a little butter
Jan 15 J yaar ill post the whole recipe again..joh recipe posted hay its quite
confusing..kuch ingredients akhatay likhay hein kuch alag...sweetheart wat u have to do
is that pehlay make a batter like cake...uss mein ull add:

1 cup maida,
1/2 to 3/4 cup sugar(white)
2 tablespoon cocopowder,
1 1/2 teaspoon baking powder,
1/2 cup milk
2 tablespoon butter
1 cup walnuts
few drops vanilla extracts.
(make batter out of it by mixing dry ingredients first and phir add milk,butter,vanilla
extract..yea batter thora stiff banayga..not very patla..then u grease ur dish..put this
mixture into it)

after that make a topping of:

3/4 cup sugar(brown and white mix)

1 1/2-2 teaspoon coffee
2 tablespoon cocopowder
(all these ingredients are dry..u just have to mix it and put it over the batter made
before)...yani kay wet mixture kay uper u just put dry topping...

after that boil 2 cup water....pour this boiling water over whole of this mixture..dish mein
watery watery hoga so be careful and put it in the prheated oven for 20-25 minutes)
its has to be soft like brownie uper say and neechay say it has to be like sauce...it took it
out toh water was not in sauce form toh menay thori deir aur bake karlia..it has to be like
chocolate sauce nechay say....i hope aab ull have no confusion:)and yes i used cadbury
cocopowder..locals ka itna acha result nae ata recipes mein...secondly i didnot have
vanilla essence toh menay woh bhi add nae kia tha...phir bhi recipe was too gud:)....i hope

79 Baked tomato and mozzarella Sandwich

Baked tomato and mozzarella Sandwich
There are no real measurements to this, just follow the ingredients and use as required
Bread slices
Grated Mozzarella
Tomatoes
Salt
Pepper
Onions cut into rings
Olive oil
Balsamic
Vinegar
Sliced green chilies
Sprinkle mozzarella cheese onto bread slices Place bread on baking sheet sprinkle with
salt Sprinkle with green chilliesPlace onion rings over the sandwich Put a slice of tomato
over and sprinkle with salt and pepper (freshly milled) and sprinkle with mozzarella over
again Drizzle with olive oil Place in oven till cheese is melted and brown
Mix together:
Fruit Vinegar
Olive oil,
Black pepper
Salt.
Drizzle over the sandwich before serving. Serve hot
Garnish with a mint lea

American Chop sue

Ingredients
Egg Noodles 1/2 Packet
Beef undercut/Chicken boneless 300g
Lehsan 4 cloves
Cabbage 1/2
Spring Onion 1
Carrot 1
Shimla Mirch 1
Salt
White pepper
Black pepper
Worchester sauce 2 tbsp
Oyster sauce 2 tbsp
Tomato ketchup 1/2 cup
Oil 4 tb sp
Egg 1
Corn flour 2 tbsp
Method
Egg noodles ko half boil kar lain n then in ko garm oil main dal k fry kr lain till get crispy
Note: only egg noodles jin main maida use ho wo hi crispy n crunchy hoon gay not suji
walycutt all veges in julien.oil garam kar k iss main lehsan dal k saute karyn. then add
chicken/beef dal k pakaen till water dries out then add all vegetables n give aroma wih
salt, white pettper, black pepper, wouchister, oyester n ketchup and cook for 2
minutes.cornflour water main dissolve kr k wo add karyn ta k jo pani veges nay chora
hay us ka texture thora thick ho jae.
Serving put crispy noodles in a platter then cover noodles with chicken n veggies gravy n
at top put fried egg. fried from both sides with salt n black pepper. here is American chop
sue. chef zakir used undercut beef in Julian cutting. u can use chicken also