Rich chocolate soufflé

  Sugar ¼ cup 
  Butter 45gm 
  Maida 1 tbs 
  Dark Chocolate 200gm, melted 
  Egg whites 4
  Egg yolks 2 

1. Preheat oven at 180oC. 
2. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
3. Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
4. Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
5. Beat egg whites in a clean bowl with electric beater until soft peaks are formed.
6. Add remaining sugar and beat until it is well dissolved.
7. Fold egg white mixture with chocolate mixture in two batches.
8. Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
9. Serve with fresh cream and strawberry sauce.

French apple tart

  Apples 3, peeled and roughly chopped 
  Sugar ½ cup 
  Vanilla essence 1 tsp 
  Lemon juice 2 tbs 
  Puff pastry 200gm 
  Butter 2 tbs 
  Fresh cream whipped ½ cup

1. In a pan cook apples with sugar and little water until soft.
2. Add lemon juice and cook until the mixture is almost dry. 
3. Cool and add vanilla essence.
4. Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
5. Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
6. Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
7. Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
8. Place a dollop of cream or ice cream and serve warm.

Yummy banana caramel sundae


For Caramel:
  Butter 100gm 
  Cream ½ cup 
  Brown sugar ½ cup

1. Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved. 
2. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.

For sundae:
  Bananas 6, peeled and sliced 
  Vanilla ice cream 3 cups 
  Sweet whipped cream 3 cups 
  Brownies 6, cut into small pieces 
  Almonds ½ cup, chopped and toasted

1. Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each. 
2. Top with more cream, nuts and caramel sauce. 
3. Serve chilled.

Sagudana falooda

  Sagudana 1 cup 
  Milk 1 litre 
  Cocktail fruit 3 cups (2 large tins) 
  Rose syrup or red sherbat 1 cup 
  Ice cubes 2 cups

1. Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
2. Take six tall glasses, pour sagudana in each and add cocktail fruit.
3. Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.

Asian Chicken Slaw

1 cup low-calorie sesame-ginger salad dressing
1/2 kg chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 14 1/2 ounce can Mandarin oranges
1 small head napa cabbage, sliced
250 Grm sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 green onion, trimmed and chopped
1 16 ounce bag cole slaw mix
1/8 tsp salt
1/8 tsp black pepper

1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet. 
4. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
5. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing. 
6. In large salad bowl, toss cabbage, sugar snap peas, basil, green onion, cole slaw mix, salt, pepper and chicken with dressing. 
7. Add Mandarin oranges and almonds; gently stir to distribute. 
8. Serve immediately.

Chicken and Artichoke Salad with Rice

  2 tablespoons red wine vinegar
  2 green onion, trimmed and finely chopped
  1 tbls grated fresh ginger
  1 tsp Dijon mustard
  1/8 tsp each salt and black pepper
  1/3 cup vegetable oil

  1 can (375 GRM) artichoke hearts in water, drained, rinsed, patted dry and quartered
  2 cups cold cooked brown rice 
  2 cups cut-up, cooked chicken breast
  2 tbls barbecue sauce
  1 red pepper, cored, seeded and chopped
  1 green onion, trimmed and chopped
  3 tbls fresh parsley or alfalfa sprouts
  1/4 tsp salt
  1/4 tsp black pepper

1. In a small bowl or measuring cup, combine vinegar, green onion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, green onion and parsley or sprouts. Stir gently to combine. 
3. Add dressing, salt and pepper and stir to blend. 
4. Serve cold or store in air-tight container in refrigerator.

Farmer's Quiche

  1 prepared 9-inch pie crust, fit into deep-dish pie pan
  1 cup chopped baked ham (about 150 Grm)
  1 cup shredded Swiss cheese (about 125 Grm)
  1 cup frozen Southern-style hash brown potatoes
  3/4 cup chopped sweet red pepper (about 1 medium-size)
  1/2 cup chopped green onion (about 4)
  3 eggs
  1/2 cup heavy cream
  2 tbls grainy mustard
  1/2 tsp salt
  1/4 tsp black pepper

1. Heat oven to 450 degrees F. Prick bottom and side of pie shell all over with a fork. Line with foil; fill foil with pie weights or dried beans.
2. Bake for 9 to 11 minutes. Remove foil with weights. Bake another 5 to 7 minutes. Remove from oven; let cool slightly. Lower oven temperature to 350 degrees F.
3. Gently toss together ham, cheese, potatoes, sweet pepper and scallions in prepared pie shell.
4. Whisk together eggs, heavy cream, mustard, salt and black pepper in medium-size bowl. Pour over ham mixture in pie crust.
5. Bake quiche in 350 degrees F oven 1 hour, 15 minutes or until knife inserted near center comes out clean. 
6. Remove to wire rack and let cool 10 to 15 minutes before serving.

Bihari Kabab


1 ½ kg. beef chunk/veal chunk, thinly sliced and pounded
¾ cup yogurt
6 tbsp. finely grated raw papaya with skin
¾ cups fried onions
4 tsp. freshly grated ginger
4 tsp. chopped garlic
1 tsp. cinnamon powder
1 tsp. nutmeg powder
1 ½ tsp. cumin powder roasted
2 tsp. paprika powder
2 tsp. red chillie powder, or to taste
2 tsp. poppy seeds
4 tsp. bihari kabab garam masala
¾ cup mustard oil (optional)
Salt to taste

(Mix in food processor and marinade meat)

Bihari Kabab Garam Masala

(Use grinder to make powder, and store unused portion in tightly sealed jar for future use)

2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie

1. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
3. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
4. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
5. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.

Serve with imli chutney, sliced onions, paratha or naan.

Bihari Kabab Garam Masala

2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie

1. Use grinder to make powder, and store unused portion in tightly sealed jar for future use.


chai wala special: Doodh Pati

Milk (about 1 cups)(according to how many servings you want)
Tea 3 Tablespoons(1 Tablespoons for 1 serving) - Lipton/Tapal

1. Put three cups of water in a pot and leave it to boil. After the water starts bubbling, add three teaspoon of tea leaves. Wait till the mixture cooks.
2. Add 1 cup of full cream milk to the pot, preferably straight from the cow’s teat itself. If you don’t own such an animal, then you can find what you need at a supermarket. Let all the ingredients cook to your judgment.
3. Place the pot on low heat and add sugar if you so desire. After mixing thoroughly on low heat, transfer the doodh pati to a teapot using a filter to hold back the tea residue.

Remember, practice makes perfect! 


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