Kaju Pista Rolls


Yields: 1 dozen
2 cups cashew nuts, unsalted
1 cup pistachio kernels, unsalted, unshelled
1 1/2 cup whole milk, + 1 Tbs for the saffron
3 drops green food coloring
1 1/4 cup powdered sugar, or more to taste
1 1/2 Tbs light corn syrup
3 Tbs ghee, or homemade clarified butter
2 cardamom pods, unshelled
2 drops cardamom extract, optional
1/4 tsp saffron threads, for decoration, optional

Remove the seeds from the cardamom pods. Gather all the seeds in a mortar and pestle and grind to a fine powder. Set aside.

In 2 different bowls. Soak the cashew nuts and pistachio kernels in warm water. Let the nuts sit in a warm area for about 2-3 hours. During this period of time, change the water about 3 to 4 times with new warm water. Drain the nuts separately and set aside in 2 other bowls.

Coat 2 silicone baking mats with a thin layer of ghee. Set aside.

Reserve 1 cup of milk for the drained cashews and 1/2 cup of milk for the drained pistachios.

For the cashew nut barfi: Blend the cashews first into a fine paste. If the cashews don't blend easily, add as little milk as possible (from the 1 cup previously mentionned) to get it to blend.

In a medium nonstick saucepan, add a tablespoon of corn syrup, 3/4 cup of powdered sugar and the rest of milk (meant for the cashews). Bring to a boil, then lower the heat of the stove immediately to a medium low. The liquid should be syrup-y. Add the cashew paste. Stir the paste constantly to prevent the mixture from burning. Cook the cashew paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add 1/2 of the amount of cardamom powder, a drop of cardamom extract and 2 teapoons of ghee. Mix well. Transfer to one of the 2 ghee-greased silicone baking mats. Let the paste cool a bit (about 15-20 minutes) while you're making the same procedure with the pistachios.

For the pistachio barfi: Blend the pistachios into a fine paste. If the pistachios don't blend easily, add as little milk as possible (from the 1/2 cup previously mentionned).

In a small nonstick saucepan, add 1/2 tablespoon of corn syrup, the rest of the powdered sugar and the rest of milk (meant for the pistachios). Bring to a boil, then lower the heat of the stove immediately to a medium low. Add the pistachio paste. Stir the paste constantly to prevent the mixture from burning. Cook the pistachio paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add the remaining cardamom powder, a drop of cardamom extract, food coloring and 1 teaspoon of ghee. Mix well. Transfer to the other ghee-greased silicone baking mats. Let the paste cool a bit (about 15 minutes)

Assembly: Divide the cashew paste into 2 or 3 balls. Cover the cashew paste with another mat or plastic wrap, then roll the cashew paste with a rolling pin to about a 1/8-inch thick layer and cut the layer into 4-inch wide rectangles. Cover the paste with a humid cloth to prevent the paste from drying.

Divide the pistachio paste into 2 or 3 balls as well. Create 2 or 3 1/4-inch diameter cylinders. Cover the cylinders with a humid cloth to prevent the paste from drying.

Insert a pistachio cylinder into each cashew rectangle. Roll the dough tightly so that the cashew paste completely wraps the pistachio filling entirely. Repeat with other balls of nut paste. Cut the rolls into 1-inch cylinder using a paring knife.

Place the saffron in a mortar and pestle. Grind the saffron into a powder. Add a tablespoon of milk. Decorate each kaju pista roll with a dot of saffron liquid using a Q-tip cotton swab.

You can store them in rectangular-shaped airtight-container then refrigerate them for a week.

Arrange them layer by layer, between waxed paper if you're afraid they stick to each other. Serve with hot tea.


Chicken Sandwiches

2 egg yolks
1 teaspoon melted butter
1 teaspoon lemon juice
1 cup chicken
Pepper 1 teaspoon stock

Cook the eggs thirty to forty-five minutes, in water just below boiling point, take out the yolks and mash as fine as possible. Add to these the melted butter and lemon juice, the finely chopped chicken, salt, pepper and stock. Mix all well together. A paste will be the result and with this very delicate sandwiches may be made.

Peach Smoothie

6 Ice Cubes  
½ cup Whole Milk  
½ cup Peach Yogurt  
2 tsp Sugar (optional)  
1 large Peach (sliced and unseeded)

Put peach slices, ice cubes, sugar and milk in a blender. Blend until a slushy texture is formed. 
Add yogurt and blend for a few seconds on low setting. 
Pour the contents into a glass. 
Peach Smoothie is ready. Serve chilled.

Strawberry Lemonade Slush

1 (16 ounce) Container fresh strawberries, sliced
3/4 Cup sugar (or to taste)
1 Cup cold water
3/4 Cup fresh lemon juice
2 Cups ice cubes

In a bowl stir together sliced strawberries with sugar; let stand at room temperature for 30 minutes. 
In a blender process the strawberry/sugar mixture with cold water, lemon juice and ice cubes until smooth. 
Pour into 2 large glasses. 
Strawberry Lemonade Slush is ready.

Cookies-and-Cream Shake

This is a fun shake, especially for those diehard fans of cookies and milk. And when they’re served this way, you won’t be chasing broken cookie pieces around the cup of milk.

Yield: 2 to 3 servings 

6 scoops vanilla ice cream
1 cup milk (250 ml)
1/4 cup semisweet chocolate chips (50 ml)
4 cream-filled chocolate sandwich cookies
Whipped cream (optional)

In a blender, combine ice cream, milk, chocolate chips, and chocolate sandwich cookies. Blend until frothy.

Pour into glasses and serve immediately with straws.

Garnish with a dollop of whipped cream, if desired.

Variation: Substitute chocolate chip cookies for the chocolate sandwich cookies.



1 cup,  Papaya; ripe, diced, mashed well 
1 cup, Yogurt, plain
2 cup, Chilled water 
2 tbsp, Lime juice
1 tsp, Salt
1/2 tsp, Pepper Mint; 
few sprigs -Ice cubes

  Beat or blend yogurt, then add ice cubes blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and serve cold.
If you want to make sweet papaya lassi, then omit salt, lime juice and   pepper. Add 2 tbsp sugar instead and flavour with rose water.

Masala Puri

1 cup - Wheat flour
2 tsp - Oil + Frying
Salt to taste
1/4 tsp - Ajwain
1 pinch - Asafoetida
1/2 tsp - Red chilli powder

Sieve the wheat flour and salt.
Mix all the ingredients and knead to firm dough adding enough water.
Cover and keep the aside for half an hour.
Take small lumps of dough and roll into small puris.
Heat oil in a kadhai and deep fry the puris.
Serve masala puri hot with curry of your choice.


1/2 kg Potatoes
1 fresh grated coconut
2-3 nos. Green chillies
100 grams Arrowroot
1 teaspoon Cardamom seeds
1-2 tablespoons Lemon juice
1-2 teaspoons Sugar
As per requirement Salt

Boil the potatoes and mash them.
Add 50 gms arrowroot to the mashed potatoes and knead into firm dough. (This is used for outer covering of the Kachori. )
Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom and salt to make the filling mixture.
Take a small portion of the dough and press it between palms to make a small puri, stuff with coconut mixture and form into a ball. Repeat for the rest.
Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown in colour. Serve hot with chutney

Lemon Chutney

1/2 kg Lemons
250 grams Sugar
1 teaspoon Red chili pepper
2 tablespoons Salt
1/4 teaspoon ground big Cardamoms
1/8 teaspoon ground Cloves

MethodWash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper , cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an airtight jar.

Tips for Storing and Using Spices and Herbs

Tips for Storing Spices

Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
As a general rule, herbs and ground spices will retain their best flavors for a year. Whole spices may last for 3 to 5 years. Proper storage should result in longer freshness times.
When possible, grind whole spices in a grinder or mortar & pestle just prior to using. Toasting or Dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.
Because the refrigerator is a rather humid environment, storing herbs and spices there is not recommended. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

Tips for Using Spices

Seasoning food is an art, not a science. Experimenting with herbs and spices can be fun and educational, and while you may occasionally be eating a less than perfect dish, you may also end up creating that recipe that will become a classic in your household.
Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!
For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
Use restraint and good judgment !
Finely crush dried herbs before adding to your dish…after measuring. Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 to ¼ the amount in dried as is called for fresh.
Experiment! Make the recipe by altering the amount of spice added according to your taste.
Although spice blends are readily available in many Indian Grocery stores, many cookbooks have recipes for curry powder and other masalas.  Blend just enough for a few weeks and store your blends in a tightly sealed container.
Cinnamon, nutmeg and cardamom have a special affinity for sweet dishes in Paksitani cuisine.
Cilantro is the most widely used garnish in Pakistani cooking. When using it to garnish a recipe, chop it finely and garnish the recipe just before serving.

Cauliflower Tomato Curry


Cauliflower 1 medium Head
Tomato 1 Large
Green Chiles 2 – 3
Ginger Garlic Paste 1/4 tsp
Coriander Powder 1/2 tsp
Cinnamon 1/2 inch Stick
Cloves 2
Red Chili Powder 1/4 tsp
Cilantro few sprigs
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Oil 2 tsps
Salt to taste


- Remove outer leaves, wash cauliflower and chop it into small chunks.
- Remove stems, wash and slice the green chiles.
- Wash and finely chop the tomato.
- Wash and finely chop the cilantro leaves.
- For masala, grind half inch of cinnamon stick and 2 cloves into fine powder.
- Heat oil in a pan, add mustard seeds and cumin seeds.
- When cumin seeds start to change color, add ginger garlic paste.
- Fry briefly and add sliced green chiles and chopped cauliflower florets.
- Stir fry for couple of seconds, cook covered for few minutes.
- Uncover, add the ground masala powder in the middle of the pan with little oil.
- Fry briefly and stir.
- Cook covered on low flame till cauliflower is soft but not mushy (around 5 minutes).
- Uncover, add chopped tomato, red chili powder, coriander powder and salt.
Stir fry for few more seconds and remove from heat.
- Garnish with chopped cilantro and serve cauliflower tomato curry with steamed rice or with roti.

Notes: Make sure to cook the cauliflower well and don’t overcook the tomato.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Adjust green chiles according to spice preference.
Variations: You can also add lemon juice during the last stage of the cooking.

Achaari Dahi Bhindi


500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
salt to taste

For the achaari masala
2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)


1. Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
2. Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
3. Heat 2 tablespoons of oil another pan and add the achaari masala to it.
4. When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
5. Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
6. Add this mixture to the pan, mix well and cook for a couple of minutes.
7. Add the ladies finger and simmer for 2 minutes.
8. Serve hot.

Chocolate Chip Cookies

1/2 cup Oil
1/2 cup Brown sugar
1/2 cup Roasted n crushed peanut
1/4 cup Sugar powder
1/4 cup Chocolate chip
1 Egg
1 cup Oat meal
3/4 cup White flour
1/2 tsp Vanilla essence
1/2 tsp Baking soda
1/2 tsp Salt


Pre heat the oven for 170 c. in a bowl ad ½ cp oil, ½ cup of

brown sugar, ½ cup of roasted peanut, ¼ cup sugar powder, ½  cup of chocolate chip, 1 egg, 1 cup of oat

meal, ¾ cup of white flour, ½ tsp of vanilla essence, ½ tsp of baking soda and

½ tsp of salt to mix. Now make shape of cookies form this batter with the help

of spoon and place it on greased baking pan with distance. Bake it for 12 to 15

minutes and take it out. Place it in air tight jar.

Punjabi Chole


250 gm: Kabuli channa
50 gm: Rajma
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2 no: Green chillies (or according to taste)
1 piece: Ginger
1/2 tsp: Eating soda
3 tsp: Annardana paste
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala
3 no: Potato (boiled medium sized)
1 no: Tomato (good size chopped
2 tsp: Ghee
Salt to taste

Ingredients for Masala

1 no: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Zeera
1 tsp: Fenugreek seed (methi dana)
2 no: Clove
1 no: Red chilli


In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.

1. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.

2. Next morning in that same water drop a small pouch (potali) containing tea leaves.

3. Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.

4. Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.

5. Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.

6. Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.

7. Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.

8. Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.

9. In the pan itself spread the cooked chhole to corners, make a space in center of pan.

10. In a separate regular pan heat ghee till you see smoke and your smoke alarms you.

11. Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.

12. Decorate with slices of potato, tomatoes and long cut green chilli.

Spicy Oily Toor Dal

Toor Dal 1 Cup
Tomato 1
Onion 1 Small
Ginger 1 inch Piece
Green Chiles 2 – 4
Tamarind 2 inch Sized Piece
Turmeric Powder a big pinch
Salt to taste
Oil 1 1/2 Tbsps

Wash and chop the tomato into small cubes.
Remove stems, wash and slice the green chiles.
Peel, wash and grate the ginger.
Soak tamarind in half a cup of warm water and extract all the juice discarding any veins.
Peel and finely chop the onion.

Heat oil in a pan, add toor dal.
Fry the toor dal on medium flame till its light golden brown in color.
Let the dal completely cool down.
Pressure cook fried toor dal in 2 cups of water for 4 whistles or until dal is soft but not mushy.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add grated ginger, green chiles and chopped onion.
Fry till onion starts to change color, then add the chopped tomato.
Cook briefly, stir in cooked toor dal, tamarind extract, turmeric powder and salt.
Cook on low flame for around 5 minutes and remove from heat.
Serve spicy oily toor dal with steamed rice and crispy papad.
Notes: Make sure to fry the dal well and cook it right.

Suggestions: If the dal is not cooked well, put it back on heat and cook covered on low flame till done. Toor dal fried in oil also has a longer shelf life than the un fried version.

Bbq Beef Burgers

500 grams beef
1 tbsp paprika
1/4 cup brown sugar
2 tbsp garlic
3 tbsp salt
2 tbsp ground black pepper
1 tbsp dried parsley
1 tsp dried basil
Mustard powder as required
1/2 cup ketchup
1/2 cup white vinegar
1/2 cup barbecue sauce

Combine all the spices and seasonings including garlic, salt, black pepper, dried parsley and dried basil.
Add the mustard powder or paste
Add oil in a pan and cook the beef. Add some water and cook till beef is tender.
After that shred the roasted beef piece and cook for 5-10 minutes with ketchup, bbq sauce, brown sugar and vinegar until sauce gets thick.
Take sandwich burger or slice and put the prepared barbecue beef with sauce on it and cover with other slice, delicious barbecue beef sandwich is ready to serve

Hot And Sour Soup

3 glasses Chicken stock
2 Carrot
2 Capsicum
1 Egg
1 cup Chicken boneless
1 cup Spring onion leaves
1 cup Cabbage chopped
1 cup Bean sprout
few drops Sesame oil
1 tsp Sugar
1 tsp Chili sauce
1 tbsp cornFlour
1/2 tsp Black pepper powder
1/2 tsp White pepper powder
2 tbsp White vinegar
2 tbsp Corn flour
3 tbsp Soya sauce
3 tbsp Oil
to taste Salt


In a pan put together 3 glasses of prepared stock, 3 tbsp soya sauce, 2 tbsp vinegar, 1 tbsp flour, 1 tsp chili sauce, salt to taste, 1 tsp sugar, ½ tsp white pepper, 1 cup chopped cabbage, 2 chopped carrots and 2 chopped capsicum.

Cook over low flame. When the soup starts boiling add in chicken cubes. Cook for 5 minutes.

Now add 2 tbsp corn flour paste and cook till thickens. Mix well with a Wooden spoon. Also add in 1 beaten egg and mix well.

Lastly add 1 cup bean sprout, 1 cup chopped spring onion leaves and few drops of sesame oil.

Serve hot.

Baked Chicken Salad

2 tbs oil
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup mayonnaise
1/2 cup sour cream
1 tbs lemon juice
1/2 tsp salt
1/8 tsp pepper
2 cups chicken boiled and cubed
1/2 cup toasted almonds
6 oz sliced mushrooms
1/4 cup crushed potato chips

In a large pan heat oil at medium heat. Add celery and onion, cook for about four minutes or until tender. Re-move from flame and put in mayonnaise, sour cream, lemon juice, salt and pepper. Stir until well-blended. Add the chicken, almonds and mushrooms and toss to coat well. Sprinkle with potato chips. Bake at 325 degrees Centigrades for 25 to 30 minutes.

Almond Chicken

1 kg boneless chicken
1 inch ginger
10 garlic cloves
1/2 cup blanched almonds
1/2 cup vegetable oil
1 cinnamon stick
2 bay leaves
5 cloves
10 pods cardamom
2 medium onions, paste
2 tsp cumin seeds, roasted and ground
1/2 tsp red chilli powder
1/4 tsp all spice powder
1 bunch coriander leaves
Salt to taste

Mix the ginger, garlic, and almonds with water in blender. Heat oil in a pan and fry the chicken until it turns golden brown. Keep aside and drain the oil. Use the same oil and add cardamom, bay leaves and cloves, and fry until the bay leaves turn brown. Add onion paste and fry for a few minutes.

Pour the ginger-garlic-almond paste and fry for a couple of minutes until the oil separates. Add a tablespoon of yoghurt and fry for 30 seconds. Continue adding yoghurt and cooking until you get a smooth mixture. Add the chicken and salt and cook gently on low flame for 20 minutes.

Add all spice powder and coriander leaves, and cook for another 10 minutes. When serving, garnish with some finely cut blanched almonds and a tablespoon of cream.

Chinese Chicken Pakoray

500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying

Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce.

Vermicelli Kheer

1 kg milk
3-4 tbsp vermicelli
2 tbsp sagodana
½ cup sugar
½ tsp cardamom
2 tbsp pistachio/almond sliced
Kewra or rose essence
4 tbsp condensed milk


Boil milk with sagodana till tender. Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.

Transfer to a deep serving bowl and garnish with silver foil (warq). Serve cold.

Pineapple Dessert

200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)
500 gms fresh cream
250 gms icing sugar
300 gms cream cheese (unsalted)
3 egg whites
1 ½ tbsp gelatine (dissolved in water)

Whipped cream
Pineapple slices
Crushed pineapple

Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base. Press down firmly. Take a bowl and mix the cream cheese and sugar together. Blend them well then add the fresh cream to it as well. Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks. Gradually add the cream cheese and sugar mixture, blending gently until smooth. Pour this mixture over the bed of crumbs. Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple. Refrigerate and serve chilled.

Bounty Balls

2 cups coconut (dry grated)
½ cup condensed milk
½ cup butter
1 cup cream
½ cup castor sugar
8 tbsp cocoa powder
½ cup chocolate cereal (optional)


In a bowl mix coconut and condensed milk until it turns into a dough. Make balls of two inches diametre out of the dough. Freeze the balls for five to six hours.

In a pan melt butter and add cocoa powder along with sugar. Cook on a low flame. Add the cream and bring to a boil. Remove from flame.

Refrigerate for 10-15 minutes. Dip all the balls in the mixture one at a time. Again freeze for five to six hours. Before serving make a layer of cereal for garnishing. Put the bounty balls on it and serve chilled.

Chicken Noddle Cake

3 chicken pieces (boneless andboiled)
2 green chillies
2 spring onions
A bunch of coriander leaves (chopped)
3 cup noodles (half done)
5 eggs (beaten)
1 tsp black pepper
¼ tsp red chilli powder
4 tbsp cheddar cheese (small cubes)
Salt to taste
Few leaves of coriander (chopped)
Butter or oil for greasing

Boil the noodles with salt. Cool for 5-10 minutes. In a deep bowl add noodles along with red chilli powder, black pepper and salt. Then add the beaten eggs.

Take a greased baking dish and put half of the noodles in it, add a layer of chicken pieces, green chillies, cheese, spring onion and few coriander leaves.

Then put the left over noodles on it and place the tray in the oven for 20-30 minutes or until golden brown.

Potato Filled Bell Peppers

6 green or red capsicums
60 gms butter
1 small fresh red chilli (seeded and chopped)
1 onion (chopped)
4 potatoes (cooked, peeled and cubed)
½ tsp ground cumin
½ tsp mustard seeds
½ tsp ground turmeric
½ tsp coriander
½ tsp garam masala
2 tsp lemon juice

Cut the top of each capsicum. Remove seeds and keep shells intact. Boil the capsicum for three minutes. Drain and rinse with cold water. Then pat dry with a paper towel.

Melt butter in a large frying pan, add chilli, onion and potatoes and stir-fry over medium heat for five minutes or until potatoes are golden brown. Stir in coriander, cumin, mustard seeds, turmeric and garam masala and cook.

Sprinkle with lemon juice. With the help of a spoon add potato mixture into the capsicum shells. Place shells in a lightly greased baking dish and bake for 20 minutes.

Yogurt Sherbet

1 medium-sized ripe mango
60 gms sugar
100 ml water
1 gm saffron
2 gms chopped coriander leaves
1 gm black pepper corns
½ cinnamon stick

For yoghurt sherbet
25 ml sugar syrup
25 ml glucose
250 ml yoghurt
125 ml fresh cream
125 ml milk


Peel mango and slice very finely. Keep aside. Boil water and sugar together till they achieve a syrup-like consistency. Add cinnamon and the freshly ground black pepper corn. Pour the syrup over the mango slices and keep aside for 30 minutes. Sprinkle saffron and coriander leaves and serve with yoghurt sherbet.

To prepare yoghurt sherbet
Combine syrup and glucose in a casserole. Heat to 85°C and add the remaining ingredients. Chill for 12 hours to obtain an ice cream-like consistency.

Mango Rabri

2 litres milk
200 gms sugar
1 mango, peeled and cut into small pieces

Boil the milk and simmer it till it’s reduced to half. Add sugar and simmer again for another 10 to 15 minutes. Add the mango pieces. Cool and then chill for at least 25 minutes before serving.

How To Make Yogurt At Home

Yogurt is very easy to make at home. Many homes still make yogurt at home each and everyday. It is almost a ritual. Yogurt can also be bought fresh from a milk vendor. Special yogurt-making equipment allows for careful temperature control without a thermometer and reduces the chances of failure. But you can use any pot or bowl. Making yogurt at home is fun and less expensive than buying it. Although I do like the firmer textures of store bought yogurt.

Yogurt is made by inoculating certain bacteria Streptococcus thermophilus and Lactobacillus bulgaricus, into milk This is called - starter culture. 
The easiest and least expensive way of obtaining a starter culture is to purchase "plain" yogurt at a grocery store. You must use a brand of plain yogurt whose label indicates that the product contains a live culture; some brands of plain yogurt do not contain a live culture because the yogurt has been pasteurized.
After inoculation (or adding the yogurt culture to the milk) the milk is incubated (stored in a warm area) until firm. Accurate temperature control helps assure rapid coagulation and a good-tasting yogurt.

1 gallon whole milk - you can use 2% or skim milk
1 cup starter culture - plain yogurt at room temperature

Bring milk to just a boil and then set aside to cool. Discard any "skin" that may have formed on the milk. Heating the milk to boiling kills any undesirable bacteria that might be present and also changes the properties of the milk protein so that it gives the yogurt a firmer body and texture. Just cool enough or until luke warm to touch. - about 110  degrees F .
Spread the starter culture into the container that you are going to make the yogurt in. Pour the warm milk into it.  Mix well but gently. Do not incorporate too much air. If too much air is mixed in, the starter culture will grow slowly. Cover with a couple of towels top and bottom to maintain an even temperature.
Keep covered at room temperature for 3-4 hours. Yogurt containers can be kept warm in a gas oven with pilot light and electric bulb, or an electric oven with light bulb of sufficient wattage - approximately 100 watts. Wide-mouth thermos bottles, heating pads, and sunny windows also have been used. Do not stir the yogurt during this period.
Refrigerate for 8 hours before serving. To store, keep in refrigerator. The yogurt  will keep well, a week or two.

Method #2
Boil the milk and allow it to cool well.  Use preferably whole milk to get a thick consistency of the yogurt. Pour the milk to another vessel because, it might have remnants that we don't want. Add cultured buttermilk 2-3 tablespoons. Cover it & Place it in the oven and set oven to 350 degrees for 2-3 minutes. Now switch off the oven!! Let the milk be in the oven overnight. Next morning you will have a rich thick yogurt !. Remove it from the oven and place it in the fridge.

Chinese Fried Rice

Basmati Rice - 11/2 cup,
capsicum (medium size) - 2,
spring onions - 10,
carrot - 2,
chopped cabbage - 1 cup, c
hopped beans - 1/2 cup.

Cook Basmati rice adding 1 1/2 times water until
fully cooked. Cut the vegetables in the form of long thin
pieces. Heat 2 tblespoons of oil in a frying pan. Add the
vegetables and 1/2 a teaspoon salt and fry till half-
cooked. Add the cooked rice and mix. Add a pinch of aji-no-
moto(chinese salt), 1/2 a teaspoon salt, 1/2 a teaspoon
pepper powder, and 1/2 a teaspoon garam masala(if
required). Keep in low heat for about 10 min, stirring
once in a while. Remove from flame and serve hot with
Onion curd.

Chicken with Spaghetti

Chicken (cut into 4 pieces) ½ kg
Green chilies chopped 3
Tomatoes chopped 4
Boiled spaghetti 2 cups heaped
Vinegar ¼ cup
Oil ¼ cup
Onion chopped ½ cup
Ketchup ½ cup
Chili powder 1 tsp
Bar B.Q. sauce 1 tbsp
Ginger chopped 1 tbsp
Sugar 2 tbsp
Flour 3 tbsp heaped
Cheddar cheese grated 4 tbsp
Salt 1 ½ tsp levelled

Heat ¼ cup oil, fry ½ kg chicken pieces for 5 minutes, add 3 cups water with 1 tbsp chopped ginger, ½ cup chopped onion, 4 chopped tomatoes, 3 chopped green chilies, 1 tsp chili powder and 1 ½ tsp salt, cook for 20 minutes till chicken is tender, remove chicken and shred pieces, blend the remaining stock and keep aside, in a pan put the blended mixture with 3 tbsp flour, 2 tbsp sugar, ¼ cup vinegar, 1 tbsp Bar B.Q. sauce and ½ cup ketchup, mix well, cook till mixture thickens, add shredded chicken with 2 cups boiled spaghetti and mix well, remove in a oven proof dish, sprinkle 4 tbsp grated cheddar cheese on top, bake for 10 minutes till cheese melts.

Baked Potato Skins

4 large baking potatoes, baked
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.


Mango Milk Shake

2 cups Mango Juice or Tropical Blend Juice
1 cup vanilla ice cream

Put the juice and ice cream in a blender. Cover and blend until the mixture is smooth. Serve immediately.

Hyderabadi Karahi

Mutton:  ½ kg
Red tomato:  2
Onion chopped:  2
Whole green chilies: 4
Curry leaves: few
Oil: 1 cup
Tamarind paste:  1/2 cup
Peanuts:  few
Grated coconut: 1 small
Turmeric powder: 1 tsp
White cumin:  1 tsp
Red chili powder: 1 tbsp
Ginger garlic paste: 1 tbsp
Poppy seed:  1 tbsp
White sesame:  2 tbsp
Rice: 2 tbsp
Salt  to taste

Cut tomato in 4 pieces. Soak 2 tbsp rice in water and make paste. Wash 1/2 kg mutton and add in pan with 3 cup water, 1 cup oil, 1 tbsp ginger garlic paste, salt to taste, 1 tsp turmeric, 1 tbsp red chili powder and 2 chopped onions to cook.
Add 1 tbsp of poppy seed, 2 tbsp white sesame, 1 tsp white cumin, 1 grated coconut and few peanuts in flat pan to roast and blend it in chopper.When meat tender and water dries, put roasted chopped spices to cook.Then add 1/2 cup tamarind paste, 2 cup water, few curry leaves and whole green chilies and cook on low flame.
When green chilies tender add dissolve rice in water and pour it in pan with tomato and stir it with wooden spoon. Leave to simmer for 5 minutes.

Butter chicken

Ingredients1 1/2 tbs oil600g chicken thigh fillets, excess fat trimmed, quartered20g butter

1 brown onion, cut into thick wedges
2cm-piece fresh ginger, peeled, shredded
2 garlic cloves, crushed
1 x 7cm cinnamon stick (see note)
2 tsp ground paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp chilli powder
185ml (3/4 cup) passata (tomato pasta sauce)
125ml (1/2 cup) chicken stock
150g green round beans
2 tomatoes, coarsely chopped
80ml (1/3 cup) thickened cream
60ml (1/4 cup) natural yoghurt
2 tsp cornflour
25g (1/4 cup) flaked almonds, toasted
Natural yoghurt, extra, to serve
Fresh coriander sprigs, to serve
Saffron rice or steamed rice, to serve


    Heat a wok over high heat. Add 1 tablespoon of oil and heat until smoking. Add half the chicken. Stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
    Heat the remaining oil and butter in the wok. Add the onion, ginger and garlic. Cook, stirring, for 5 minutes or until onion softens. Add the cinnamon, paprika, ground coriander, cumin, garam masala and chilli powder, and cook, stirring, for 30 seconds or until aromatic. Add the chicken and toss to coat.
    Add the passata, stock, beans and tomato. Reduce heat to medium and simmer for 10 minutes or until chicken is cooked through.
    Combine the cream, yoghurt and cornflour in a small bowl. Add to the wok and simmer for 2 minutes or until the mixture thickens.
    Serve the curry with the almonds, extra yoghurt, fresh coriander and rice.

      Broccoli Soup

      1 cup chicken stock or broth
      ½ kg boiled broccoli or cauliflower flowerets
      2 tbsp margarine or butter
      2 tbsp flour
      ½ tsp dry thyme
      2 cups milk
      Salt and pepper to taste


      Blend broccoli or cauliflower and chicken stock in a blender until smooth.

      Melt margarine in a saucepan, stir flour, thyme and salt, add milk after lowering the heat. Use a whisk to mix until smooth and slightly thickened and bubbly.

      Add broccoli or cauliflower mixture, stirring constantly. Check seasoning and serve with toasted bread.

      Apple Salad

      ½ cup Raisin  
      1 cup Sugar  
      ¾ cup Mayonnaise  
      1 cup Sour Cream  
      3 Bananas (sliced)  
      1 cup Pecan (chopped)  
      5 Red Apples (chunks)  
      2 cups Mini Marshmallows  
      1 cup Sweet Pineapple (chunks)

      Put all the ingredients in a large bowl and stir well to blend.

      Refrigerate the salad.

      Apple Salad is ready to serve.

      Special Sheer Khurma

      1 kg milk
      ½ cup sugar, heaped
      ½ cup vermicelli
      ¼ cup almonds, blanched, fried and ground
      ¼ cup pistachios, fried and ground
      2 tbsp sunflower seed, fried
      ½ tsp saffron, crushed
      1 tsp cardamom powder, levelled
      1 tsp ghee, heaped


      Cook milk and sugar in a deep pot and when it gets to boiling point add the vermicelli and cook for five minutes. Add in all the rest of the ingredients and cook for five more minutes. Serve either hot or cold.

      Chicken Hyderabadi

      1200 gm Chicken
      4-1/2 tbsp Ginger-garlic paste
      3/4 Cup tomato ketchup
      1 tsp Red chili powder
      4-1/2 tsp Hot sauce
      1 tsp Vinegar
      1/2 tsp Saffron
      4 tsp Plain yogurt
      3-1/2 Lemons, juice of, freshly squeezed
      3 Green chilies
      10-15 Curry leaves
      Salt to taste
      Few coriander leaves
      Water as required


      Wash and cut the chicken into pieces and keep them in an open vessel.
      Apply ginger-garlic paste on it and toss to coat it with the paste.
      Combine salt, lime juice, hot sauce, tomato ketchup with it, mix well.
      Add chilli powder, yogurt, saffron and vinegar to it.
      Heat oil in a skillet and fry curry leaves and green chillies, set aside.
      Add chicken and water and cook it, uncovered on high heat for about 10 minutes.
      Now reduce the heat and cover it.
      Cook it until the gravy reduces and oil starts leaving the sides of the skillet.
      Remove it from the heat.
      Garnish it with fried curry leaves, green chillies and coriander leaves.


      Sheer Khurma

      ½ cup vermicelli
      1 tbsp ghee
      1 kg milk
      3 green cardamoms
      4 dry dates
      3 tbsp sliced pistachio,
      3 tbsp sliced almond
      ½ tsp saffron
      ¾ cup sugar, levelled
      1 tbsp khoya


      Heat ghee and add cardamom. When it crackles, add vermicelli and fry till brown. Make sure the flame is not very high as the vermicelli can easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds and pistachio. Serve in bowls.

      Chicken Tikka

      1 kg chicken breast pieces and drumsticks
      2 tbsps fresh lime juice
      1 tsp ginger, chopped
      1 clove garlic, crushed
      1 tsp chilli powder
      1 tsp red Kashmiri chilli powder
      1 tsp black pepper powder
      2 tbsps vegetable oil
      1 1/2 tsp salt

      Put all the ingredients except the chicken pieces in a bowl and mix well. Make small cuts in the chicken pieces and add to the marinade. Mix well so that the chicken gets properly coated with it. Cover and leave in a cool place or refrigerator for six hours.

      Thread the chicken pieces onto skewers and cook over heated charcoal for 10 to 15 minutes.


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