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Tuesday, October 18, 2011

500 g chicken boneless Julian
2tbsp ginger, garlic paste
¼ tsp cinnamon powder
4 tbsp yogurt
salt, black pepper and white pepper.
2tbsp oil

Mix above ingredients in chicken except oil.
Heat oil in a grill pan/ normal pan and place chicken in it.Cook till tender & burn its water.

Hummus:½ cup boiled chickpeas
3tbsp yogurt
2tbsp tehni sauce
1 lemon
1tbsp olive oil
salt, paprika

Blend boiled chickpeas, yogurt, tehni sauce, lemon juice,oil, salt and paprika in a smooth paste.


1 cucumber
1 beetroot
1 onion[Julian]
cabbage [Julian]
1 lemon
1tbsp olive oil
salt, black pepper

Boil cucumber and beetroot in water. Also add vinegar in water. When they soft Julian cut.
In a bowl put in all vegetables, lemon juice, olive oil, salt and black pepper. Combine well.

Complete Method:
Take turkish bread or pita bread. Heat up it with a little oil in a pan from both sides. [heat it when you are going to serve]
Place turkish bread on butter pepper.
Put chicken, sauce and salad on edge of bread.
Serve with humm



16 bowls of milk
1 full bowl of boil rice
5 cardamoms
10 almonds
7 pistachio
sugar according to ur taste

add 16 bolws of milk into the pan and boil it, when the boil comes add 1 bowl of boil rice which are compeletely soft or we say pappa chawal ( make rice soft as much u can) . add some ilachi( cardamom)
stir the spoon ofently other wise milk will get burn from the bottom. when u see the milk is getting thick then add sugar according to ur taste. when u see that keer is almost doen then add 1 bowl of milk again into ur kheer, it will give u amazing tatse and if u feel then add a little sugar again.
to see if u need to add more sugar or not, put some kheer into a seprate bowl and make it cool for a while and then taste it, if u see its fine then u dont need to add sugar but if u feel that its need more sugar then add some.
add some boil almonds and pistachio into the kheer

Saturday, October 8, 2011

Ras Malai


(for making balls)

1 cup milk powder
1 egg
1 tbsp plain flour
1 tsp baking powder
1 tbsp oil or ghee
almond and pistachio for garnishing;

(For Boiling)

2 litre milk
1 tin condensed milk,

boil milk with condensed milk
mix all the ingredient and make small balls,after making balls gently press then to get a slightly pressed shape,then add into boiling milk
cook on high flame and cook for 5 minutes.
then lower the flame cook it for 10-15 minutes.
garnish with almond and pistachio and serve chilled.

Sunday, September 25, 2011

Khoya Kulfi

 1 ltr milk (no low fat)
250ml double cream(thick whipped one)
150grm khoya(from 1 ltr milk)
6-8 tblsp sugar more to taste
3-4 tsp kewra
100 grm fine grinded Almond with skin
3 whote bread slices
2tsp cardamon powder
2 tsp cornflour
60 grm butter

1ltr milk for khoya extra
3-4tsp lemon juice
3-4tsp sugar

-bring milk to boil,squeeze in 3-4 tsp lemon
-as the milk turns in chunks,drain out the water
-pour on cold water and drain it out again
-mix in 3-4 tsp sugar in the chunks and dry all slightly

-mix all the above given ingredients+khoya; accept the bread and cornflour
-bring to boil, lower the heat and cook around 20 minutes
-keep stirring so it does not burn
-as it forms a thick consistency,add in the cornflour slowly and mix
-take it off and let it cool down totally
-now add the shredded bread pieces and blend
-you can use an electrical hand mixer ( I used this)
-pour out in Kulfi moulds if u have them
-I dint have them so I used the small cups
-made halves of shaslik sticks, and as the kulfi was a bit frozen then I tucked them in J
-dropped few drops of Ruh Afza on the sides so they froze with the kulfi

Friday, September 23, 2011

Quick and Easy Eggless Chocolate Mousse

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup fine granulated sugar
1/4 cup HERSHEY'S Cocoa powder or dark Cocoa powder
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla essence or any flavor you like for example (peppermint, orange, etc..but reduce the amount!!!

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. 

Basket Chat

Boiled white chickpeas
Tomatoes (Diced)
Onion (sliced thinly)
Coriander leaves
Mint Leaves
Immli ki chutni
Chat Masala
A pinch of kali mirch
Bhuna wa Zeera


Boli the chickpeas with salt in the meantime make the masala.
For the masala:-
Dice the tomatoes and slice the onions and place them in a bowl. Next chop the Coriander and mint leaves (Do not use the chopper machine, chop them coarsely with a knife) add them to the tomatoes and onions. Then add Immli ki chutney, zeera( crush it in ur palm with thumb), chat masala and kali mirch....mix well.
When the chickpeas are done....add this Masala to it and Mix well.

The basket:-
U can easily find Papper in any shop....get it and deep fry em using a hollow spoon (somewat like these .....u can use any hollow spoon u have but make sure that u place hold the papper from the center soo that it doesnt float)

Chicken patties

Puff pastry pack
Shredded chicken 2 cup
Black paper ½ teaspoon
Chinese salt ½ teaspoon& salt to taste
Chopped onion ½ cup
Oil 4 tablespoon
Egg wash

1.Heat up oil sauté chopped onion add chicken shredded salt Chinese salt and black paper. let it cool. Preheat oven 375
2.Defrost the puff pastry dough. cut the sheet length wise first in 3 pieces then make three square by cutting. U can make 9 squares of one sheet.
3.fill them and make a triangle shape first join one corner to other then press the all sides with fork to close properly. Spay some butter on baking sheet or aluminum foil paper and place all patties on a distance coat with egg wash and bake them about 20 to 25 .