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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 .

Chicken Tikka Stuffing Buns


500gms chicken(boiled with little salt and 1tbsp red chilly powder..according to taste)
Garlic - 2 tsp chopped
Ginger - 2 tsp chopped
Onion - 1 large chopped
Carrot - 1 large chopped
Capsicum - 1 large chopped
Tandoori Masala powder - 1/2 to 1 tsp
Tomato sauce - 3 or 4Tbsp


saute garlic, ginger and onion.... when done add tandoori masala, saute.... add carrot, capsicum and tomato sauce. mix well and add shredded chicken. cover with lid and cook for 5 mintes in low heat. increase flame and stir chicken mixture till dry. check salt and adjust to taste.

This stuffing can be used for puff
s too.


500g white or milk chocolate (i used white choc)

1/3 cup of corn syrup (I used Karo's light corn syrup)

For colour I used Wiltons Icing Gel....


in micro...Melt chocolate (colour if you use white) and then add the corn syrup and stir. Put into a sealed container for a couple of hours to harden.

store in the container at room temp - for a month...

Afghani Pulao


Chicken 1 kg... See More
Rice 3 cups
Oil ½ cup
Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1
kishmish25...soak them for a while n then fry with carrots
Salt to taste
All spice 3 tbsp(zeera.loang,sabut kali mirch,bari ilaychi,n dar cheeni)grinded
White vinegar 2 tbsp( to boil rice)


Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger
Garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and start boiling till its ¾ done.
Drain the rice.
Now grind the all spice roughly-
slice carrot and fry in little oil for 1 minute with kishmish and keep aside.
Arrange the boiled rice in the pan, pour over the chicken, sprinkle with grinded all spice now add another layer of rice , sprinkle with all spice and put on low flame for 3-4 minutes
When the pulao is ready garnish with fry carrots slices n kishmish

n have this pulao with dahi n special chatni... chili n garlic spicy chutni

whole red chillies(round)20
safiad zeera...1 table spoon... See More
lil water
3 table spoons black vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutni mix them togethern have with mouth is full of water

mmm u can use.chicken..qeema(beef n mutton both...) gosht beef n mutton both even lamb meat,,,but i like in chicken n qeema (beef)

Thursday, September 22, 2011

Curried Chicken Burger

1 pound ground chicken (crush it in the food processor)
1 tablespoon curry powder
1 teaspoon garlic (grated)
1 teaspoon ginger (grated)
1 teaspoon chili sauce
1/4 cup onions (chopped)
1/4 cup cilantro (chopped)(optional-i didn't use it coz i didn't have it)
1 egg
1/4 cup bread crumbs
ready made buns or home made buns
curried mayonnaise (mix the original mayyonaise with 1 tea sp curry)
mango chutney (optional)

1. Mix the chicken, curry powder, garlic, ginger, chili sauce, green onions, cilantro, egg, and bread crumbs in a large bowl.
2. Form 4 patties and place on a pan greased with little oil or butter.
3. cook it at both sides and serve

Sunday, September 18, 2011


pizza dough:
2 cups flour
1 yeast sachet
1 egg
1 tsp suger
1tsp salt
2/3 tbs vegetable oil
warm milk 1/3 cup

preparation of dough:
mix yeast in warm milk set aside for 15 mins..than mix yeast mixture,egg, salt, suger, oil in 2 cup flour, knead well..set it overnight or 5-6 hrs in warm place..

chicken tikka topping:
chicken boneless, skinless: small cubes
i put shan tikka masala :P...u can also made ur own topping of anything
ginger/garlic paste,
yougurt 2 tbs
lemon juice
black olives: sliced
green bell pepper: cubes
onion: cubes
pizza sauce or any italian pasta sauce will work too :)
chedder cheese,
mozzarella cheese

mix yougurt, g/g paste, lemon juice and tikka masala in chicken marinade for 1 hr..cook with 2 tbs oil in nonstick pan.

set oven on 350 deg for 5 min,spread pizza dough, add pizza sauce, cheese, toppings, again lots of cheese and oregano and bake for 20 mins untill the dough become crusty!! ready to serve =)

Chinese Rice


two cups half boiled rice
5-6 cloves of garlic grated
spring onions as desired pepper 1 teaspoon
soya sauce 1 and half table spoon
Chinese salt 1 teaspoon
chicken stock -1 cup
salt as desired

half boil two cups of rice, then drain and keep aside, in the same utensil add oil about 2-3 table spoon and then add the grated garlic (pls use fresh garlic not the paste) then add salt, Chinese salt, soya sauce,and black pepper and mix well finally add 1 cup chicken stock and keep on dum, once the rice are done chk for seasoning and garnish with spring onions

Pizza Margheritta

Instant yeast 2 teaspoons
Warm water 1 ½ cup
Honey 2 tablespoons
White whole wheat flour 3 ½ cups
Wheat gluten 1 tablespoon
Salt ½ teaspoon
Olive oil 2 tablespoons
Sesame seeds 2 tablespoons

Olive oil 3 tablespoons
Plum tomatoes 4 round slices
Mozzarella cheese 2 cups
Basil leaves 12
Salt ½ teaspoon
Mix together water, yeast and honey. In a bowl take 1 cup of flour and mix the mixture in it. Cover the mixture and let it stand for 30 minutes. Now add 2 cups of flour, vital gluten, salt, olive oil and sesame seeds. Knead the dough by hand for about 5 minutes. Now cover the dough and leave it for 2 hours.
Preheat the oven at 425 F. Divide the dough in half, roll each piece on a floured surface into 13-15 inches round, and placed the rounds on a lightly oiled pans.
Brush each round with olive oil. Divide the tomatoes between each round. Then sprinkle cheese, divide the basil leaves and sprinkle them on the cheese. Now sprinkle salt over the pizza. Brush oil over the pizza. Bake them for 20-30 minutes until the crusts are nicely browned. 

Thursday, September 15, 2011


Dark chocolate 175 grams
Soft butter 110 grams
Golden caster sugar 110 grams
Egg whites 5
Egg yolks 4, lightly beaten
Vanilla essence ¼ teaspoon
Plain flour 110 grams
Baking powder ½ teaspoon

Dark chocolate 175 grams
Double cream 150 ml
Butter 2 teaspoons
Apricots jam 2 teaspoons
Preheat oven to 150 degree C. Melt the chocolate. In a heat proof bowl take chocolate, them place the bowl over a saucepan of simmering water and leave it to melt. Beat cream, butter and sugar until pale and fluffy. Now beat in the egg yolks, a little at a time. Whisk well on each addition.
Cool the chocolate after melted, and add it in the butter mixture. Make folds very gently and add vanilla essence. Add flour and baking powder together in the mixture, and mix it by making folds in one direction. In another bowl whisk the egg whites to the fluffy stage. Now fold the egg whites into the mixture very carefully. Pour it in the baking cake tin, and keep it in the oven for 30-45 minutes or until it well cooked. Cool it down.
Warm the apricot jam and brush the cake all over it. Melt the chocolate with the cream, again in a bowl over the simmering water. Now remove the bowl and add the butter in it. Mix it and spread the icing over the cake. When all the cake cover leave it to set for 2-3 hours. 

Chocolate Marble Cake

Butter 225 grams
Caster sugar 225 grams
Eggs 5
Self raising flour 225 grams
Milk 3 tablespoons
Vanilla essence 1 teaspoon
Cocoa powder 2 tablespoons
Butter 225 grams
Caster sugar 225 grams
Eggs 5
Self raising flour 225 grams
Milk 3 tablespoons
Vanilla essence 1 teaspoon
Cocoa powder 2 tablespoons

Heat oven to 180C/gas. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 25-35 minutes until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Add some chocolate syrup over the cake which makes it more tasty.

Sunday, September 11, 2011

Tajine Bread


5 cups flour
2 cups warm water
3 Tbsp powder milk
1 Tbsp yeast
1 Tbsp sugar
1 tea spoon salt
1 Tbsp Fennel (I didn’t add it)
¼ cup vegetable oil


1- Mix the dry ingredients (flour+salt+Fennel)
2- Mix the yeast+sugar+water with powder milk for 5 minutes until frothy
3- add batter number 2 to the dry ingredients
4- combine all together with a wooden or plastic spoon until a dough is formed
5- sprinkle some flour in a dry surface and knead the dough for 10 minutes until the dough is like a pizza dough
6- leave the dough to be rised for 1 hour
7- put the dough in a tajine( I didn’t have Tajine) so I put the dough in a pizza pan
8- cut the dough in the pan to triangles
9- melt some butter or put olive oil and pour on the dough
10- put the pan in a preheated oven for 20-30 minutes in a 180 dgr
Very soft and moist


INGREDIENTS (12 servings)

12 lasagne sheets..1/2 cup butter...1 chopped onion..i clove minced garlic..1/2 cup all-purpose flour..1tsp salt..2 cups chicken broth..2 cups milk..4 cups shredded mozzarella..I cup grated parmesan cheese..1tsp oregano..1/2 tsp black pepper..2 cups cubed chicken(or minced meat)..mushrooms(& any other vegetables U wnt to include)


preheat oven @ 175 degree centigrade..boil lasagna sheets fr 8-10 minutes(add some salt and oil in water so the sheets don't stick)..melt butter on medium heat & cook in it garlic & onion..stir in the flour, salt & mix well..mix in the broth & milk & boil stirring constantly for 1 minute..stir in 2 cups mozzarella & 1/4 cup parmesan..season wth oregano & black pepper..remove frm heat..

spread 1/3 of th sauce in th baking dish..layer wd 1/3 of th sheets(covering th sauce) along wth parmesan & mozzarella,chicken & vegetables(i used mushrooms,olives,capsicum)..
repeat the steps with the rest of the sheets,sauce, vegetables,& chicken.
make sure the top most layer is of cheese & and vegetables..