Ingredients
Mince meat 250 gm
Ginger garlic paste 1 tbsp
Onion chopped 3 tbsp
Salt 1 tsp
Chili powder 1 tsp
Green chilies 3 chopped
Boiled peas ½ cup
Carrot 1 cut into small cubes and boiled
Bread crumbs ½ cup
Butter 1 tbsp heaped
Cheddar cheese grated ½ cup
Tomato paste 2 tbsp
Vinegar 2 tbsp
Allspice 1 tsp
Wooster sauce 1 tbsp
Coriander leaves chopped 2 tbsp
Egg 1
Bread slices 2 soaked in water
Ingredients for white sauce
Milk 1 cup
Water ¼ cup
Flour 2 tbsp heaped
Salt, white pepper, mustard ¼ tsp each
Butter 1 tbsp
Ingredients for coating
Boiled and mashed potatoes ½ kg
Butter 1 tbsp
Salt and white pepper ½ tsp each
Milk ½ cup
Method
Boil mince with ginger garlic paste, chopped onion, salt, chili powder, chopped green chilies and 1 cup of water till water dries and mince tender, in cooked mince add boiled vegetables, soaked bread slices, vinegar, Wooster sauce, tomato paste, allspice, egg, chopped coriander leaves and prepared white sauce, mix everything well with your hand, freeze loaf tin well, sprinkle the base and sides with bread crumbs lavishly, pour the mixture of cream in prepared tin, dot with 1 tbsp of butter, grated cheese, bake for 35 to 40 minutes on 180 degree C, over turn on a serving platter, then spread all over the sides of loaf with mashed potatoes, decorate top with tomato, coriander and piped mashed potatoes.
Method for mashed potatoes
Peel, boil and mash potatoes until tender add in salt, white pepper, butter and milk, the mixture should be of piping consistency.
Ingredients:
110 gm dates
25 gm tamarind
1 cup warm water
1 tsp salt
1 tbsp sugar
1 tsp red chili powder
½ tsp cumin seeds
½ tsp garlic crushed
Method:
1. Soak the sates and tamarind in water for an hour
2. Blend with all the remaining ingredients and serve
Ingredients
Mince meat ½ kg
Tikka seekh kabab masala 2 tbsp
Roasted gram flour 2 tbsp
Egg 1
Coriander leaves chopped 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Method
Mix together all in beef mince and grind well in chopper, make into balls, shallow fry for 5 minutes, remove and keep aside.
Ingredients for curry
Tomatoes ½ kg
Brown onion 6 tbsp heaped
Yogurt 3 tbsp
Chili powder 1 ½ tsp
Salt 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Pinch of yellow color
Saffron ¼ tsp
Coriander leaves chopped 2 tbsp
Oil ½ cup
Allspice ½ tsp
Method
In a blender blend together brown onion, tomatoes and yogurt, keep aside, heat oil in a pan add blended spice with salt, chili powder, coriander, cumin, fry well adding little water add in the meat balls and cook for 10 minutes add 1 ½ cup water, cover and cook till gravy thick, add yellow color and saffron, allspice, garnish with coriander leaves.
Ingredients
Chicken 1 kg 16 pieces
Onion 1 cut into rings
Capsicum 1 cut into rings
Ketchup ½ cup
Water 1 cup
Orange color pinch
Salt 1 tsp
Paprika 1 tsp
Oregano leaves 1 tsp
Black pepper ½ tsp ginger garlic 1 tbsp
Oil ¼ cup
White sauce 1 cup
Ingredients for white sauce
Butter 2 tbsp
Flour 2 tbsp
Salt, pepper, mustard ½ tsp each
Milk 1 cup
Water
Fries to serve ½ cup
Method for white sauce
Put altogether in a pan and cook till thick.
Method for chicken
Heat oil add ginger garlic paste with chicken and fry for 10 minutes then add salt, paprika, orange color, black pepper, add water, cover and cook for 15 minutes, then add ketchup, oregano, white sauce, capsicum and onion sliced, cook for another 10 minutes till chicken done and thick gravy remains
Ingredients
Mutton chops ½ kg flatten
Salt 1 tsp
Crushed black pepper 1 tsp
Meat tenderizer 1 tsp
Ginger garlic 1 tbsp
Soy sauce 1 tbsp
Lemon juice 2 tbsp
Oil ¼ cup
Fries to serve
Method
Marinate your chops with all above, spread chops in a single layer, cook on very low flame on steam. If required you can add little water. Serve.
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Ingredients
Boneless chicken julienne 250 gm
Garlic paste 1 tsp
White pepper ½ tsp
Soy sauce 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Cinnamon powder pinch
Hp sauce 1 tbsp
Oil 1 tbsp
Chili sauce 2 tbsp
DP sauce 1 tbsp
Yogurt 2 tbsp
Onion 1 julienne
Jalapeno pepper chopped 2
Jerkins sliced 2
Ingredients for shawarma sauce
Tahini 2 tbsp
Whipped yogurt ½ cup
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp
Method for shawarma sauce
Mix tahini 2 tbsp
Whipped yogurt ½ cups
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Lemon juice 1 tbsp together in bowl and serve with shawarma.
Method for shawarma
Marinate chicken julienne with Garlic paste 1 tsp
White pepper ½ tsp
Soy sauce 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Cinnamon powder pinch
Hp sauce 1 tbsp
Chili sauce 2 tbsp
DP sauce 1 tbsp
Yogurt 2 tbsp
Onion 1 julienne
Jalapeno pepper chopped 2
Jerkins sliced 2.
Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hot dog bun, spread with shawarma sauce, onion Julian, salad leaves, cooked chicken, jalapeno pepper and jerkins. Wrap shawarma in butter paper, serve hot immediately
Ingredients for cake
Flour sieved 2 cups
Caster sugar 1 cup
Brown sugar 1 cup
Coco powder 6 tbsp
Baking soda 1 ½ tsp
Baking powder 1 ½ tsp
Salt ½ tsp
Sour cream ½ cup
Eggs 3
Mayonnaise 1 cup
Oil ¼ cup
Hot water 1 cup mixed with 2 tsp coffee
Vanilla essence 2 tsp
Chocolate grated ½ cup
Method
Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.
Ingredients for frosting
Fresh cream whipped 400 gm
Icing sugar 4 ounces
Vanilla essence 1 tsp
Coffee 1 tsp dissolved in 1 tbsp milk
Coco powder 2 tsp
Method
Beat all together well.
To assemble
Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.
Ingredients
