Date chutney

Ingredients
250 gms dates
250 gms tamarind
½ tsp red chilli powder
½ tsp chat masala
¼ tsp salt
½ tsp all spice powder

Method
1. Remove seed from the dates and save the pulp.
2. Soak tamarind in a glass of warm water for an hour and squeeze the juice. In a non-stick pan mix date pulp, tamarind juice and bring to a boil adding salt, chilli powder, chat masala and all spice powder.
3. When it is thick, remove and leave it to cool and store it in glass jar and serve with fried dishes.

Dates laddo

Ingredients
1/2 kg fresh dates
1/2 cup milk
1 tsp butter melted
1 tsp honey
1 cup coconut powder
1/2 cup almond roughly chopped

Method
1. Remove seed from the dates and mash them adding milk, honey and butter.
2. Make balls of either oval or round shape. Roll them in coconut powder and almond powder. Arrange them in a tray and refrigerate to chill.
3. While making balls you can fix a tooth pick in the centre so that it can be easily picked and eaten. This dish does not require cooking.

Vegetable Kachori

Ingredients
    French beans and peas (chopped finely) 1 cup
    Soda bi-carb 1 pinch
    Garam masala 1/4 tsp
    Sugar 1/2 tsp
    Green chillies 3
    Ginger (ground) 1? piece
    Scraped coconuts 3 tbsps
    Chopped coriander leaves few
    Juice 1 lemon
    Oil as needed
    Salt to taste

For Coating
    flour 3 cups
    Oil 4 tbsps
    Salt

Method
    Heat a little oil and put the vegetables in it.
    Stir, add salt and a pinch of soda bi-carb.
    Cover and cook. When nearly done, add green chillies and ginger paste, a little sugar and lime juice.
    Cool, add garam masala, coriander and grated coconut.
    Mix well and leave aside.Make a dough with flour, a little oil, salt and water. Roll small balls into puris.
    Stuff each puri with the vegetables stuffing, roll back again and deep fry a golden brown.
    These could be made in any desired shapes.

Moong Dal Pakora

Ingredients
    300 gms Moong Dal
    25 gms Chopped Coriander
    8 – 9 Green Chillies chopped
    5 gms Cumin Seeds
    1 Star anise
    50 gms Onions
    Salt to taste
    Oil to fry

Method
    Soak the moong dal in water for a couple of hours.
    Grind it properly to form a smooth paste.
    Blend it with chopped onions, chillies, coriander and cumin seed.
    Check the salt seasoning and deep fry till golden in color.
    Serve with green chutney.

Pakora Sauce

Ingredients
    250 ml Yoghurt
    1/4 tsp red chilli powder
    2 tbsp  mint sauce
    100 g tomato ketchup
    salt to taste


Method
    Pour the yoghurt into a large bowl, add the salt and mix.
    Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.
    Refrigerate and serve chilled.
    Pakora Sauce is ready to serve.

Chana Dal Samosa

Ingredients
    chana dal - 1 cup 
    red chilly - 1tsp
    cumin seed- ½ tsp
    clove powder- 1 tsp
    cinnamon stick – 1
    aniseed- ½ tsp
    black pepper powder- ½
    garam masala - 1 tsp
    1 tsp amchoor
    1 tbs chat masala
    oil for frying
    salt to taste

For Dough
    1 cup fine flour
    2 tbsp oil,
    salt and water.

Method
    1. Soak the dal till 6 hour.
    2. Now grind it with asafetida.
    3. Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
    4. Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
    5. Now add chana dal now fry for fifteen minutes.
    6. Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
    7. Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
    8. Fold it into conical shape and stuff dal mixture.
    9. Heat the oil into kadahi now deep fry all samosa till it turn golden brown.

Cheese Onion Samosa

Ingredients
For dough
    1 cup refined flour
    Water as required
    Salt to taste

For filling
    1 small bundle green onions, finely chopped
    2 green chillies, finely chopped
    1/2 cup cheese grated
    1 teaspoon oil
    Salt to taste
    Oil for frying

Method
For dough
- Mix all the ingredients for dough and make a soft dough.
- Cover and keep aside.

For filling
- Heat oil in a pan.
- Add chopped onions and fry till brown colour.
- Add chopped chillies to it.
- Fry for 3 – 4 minutes.
- Let it cool for some time.
- Add grated cheese and salt to the mixture.
- Mix well and keep aside.

For Samosa
- Divide the dough into five portions.
- Roll out thin rotis of diameter 6 – inches approximately.
- Warm the rotis for a few seconds on a tawa without oil.
- Divide each roti into two parts.
- Fill in the mixture and make triangles. Seal the triangles properly.
- Heat in a kadai / frying pan.
- Deep fry on a medium heat till golden color or bake at 210 degree C for 8 – 10 minutes.
- Serve hot with green chutney or tomato sauce.

Dal Kachori

Ingredients
    3/4th cup skinless dried black beans (urad)
    4 cups plain Flour 
    1 green chili chopped
    1 tbsp anise seeds 
    1 tsp coriander seeds
    1 tsp white cumin seeds
    1/2 tsp red chili powder
    1/4th tsp asafoetida powder
    1/2 tsp Salt
    Oil for deep frying


Method
- Soak the beans in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough.
- Cover the dough with damp cloth and leave for 30 minutes. Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
- Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
- Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai.
- Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
- This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.
- Serve the dal kachori hot with chutney.

Fruit Cocktail Drink

This drink must be prepared right at the time of serving to give the feeling it deserves.


Ingredients
2 cups fresh fruit cocktail
1 250ml 7up
Crushed ice


Method
- Put the empty glasses in the freezer 15 minutes prior to serving. This will give them this frosty look, people would love !
- By the time you want to serve the drink, get the glasses from the freezer, hold them by bottom and put them on the serving tray.
- Put  two table spoons of crushed ice. Fill half of the glass with fresh fruit cocktail.
- Do the same for all the six glasses. Now open the can of 7up and start pouring the soda in to the glasses.
- Pour soda in glasses from at least distance of two inches so you get top filled up with bubbles.
- That’s all. Give it a try, you will love it….

Fruit Slush

Ingredients
2 Ripe Banana, sliced
1 cup Orange juice
12 Strawberries
ice cubes


Method
- Place bananas, orange juice, Strawberries and ice cubes in blender and blend until thick and smooth.
- Serve immediately.
Serves 4 person

Beetroot Squash

Ingredients
Beetroot pulp - 1kg 
Water for boiling beetroot
Sugar - 1kg 
Tonovin essence - 1 tsp
Water - 5 cups
Citric Acid - 1 1/2 tsp
Fresh lime juice - 2 1/2


Method
- Scrape the beetroot and boil in water. Keep the pan open while boiling. When it is done, keep it aside.
- Boil sugar in 5 cups of water. When the sugar completely dissolves, keep it aside.
- Squeeze the beetroot pieces and strain out the pulp. Grind the beetroot again and sieve out the maximum pulp. 
- Add the pulp to the sugar syrup. Add essence, citric acid and lime juice to it and stir it well. Pour the squash into a dry bottle when cool. Refrigerate. 

Slush Punch

Ingredients
1 cup sugar
4 cups water
1000 ml can pineapple juice
1000 ml can orange juice
225 ml lemon juice
200 grm can crushed pineapple
100 grm maraschino cherries, sliced
32 ounce gingerale


Method
- Mix the sugar and water in a  cooking pan and bring to a boil, stirring until sugar is dissolved. 
- Remove from heat and cool. 
- Add remaining ingredients except gingerale and mix well. Pour into a gallon container and freeze until ready to use. 
- Remove from freezer several hours before using to thaw to slush. 
- Add 1 quaqrt gingerale to slush in punch bowl.

Chicken sticks

Pastry filled with chicken mince cooked with veggies, sweet chilli sauce and oyster sauce, these rolls are something quite special!


Ingredients
    1 teaspoon vegetable oil
    1 onion, finely chopped
    500g chicken mince
    200g green or red cabbage, finely shredded
    2 small carrots, grated
    ¼ cup oyster sauce
    ¼ cup sweet chilli sauce
    5 sheets puff pastry, halved
    1 egg, lightly beaten


Method
- Remove pastry sheets from freezer, separate and leave on bench to thaw while preparing filling.
- Line two baking trays with baking paper.Preheat oven to 200°C.
- Heat oil in a large nonstick frypan over high heat, add onion and mince and cook for 5 minutes until chicken is golden.
- Stir to break up the large chunks. Add the cabbage, carrot and sauces and cook for another 5 minutes. 
- Remove from heat and cool.
- Spoon the chicken mixture along the centre of each pastry half, brush the edges with egg and roll up. 
- Slice each roll into three pieces and place join-side down on baking trays. Brush tops with egg.
- Bake for 10-15 minutes until golden brown.

Salted Mint Lassi

Lassi is a yogurt based healthy drink. It’s very popular throughout Pakistan. Mint and ginger gives a very tangy and refreshing taste. Mint Lassi is a great compliment to any meal especially during summer.


Ingredients
2 cups of yogurt
¼ cup mint leaves
1 teaspoon ginger juice (Optional)
½ teaspoon salt
1/4 teaspoon black salt (optional)
1/8 teaspoon roasted cumin seed powder
Few mint leaves for garnishing
½ cup of ice cubes


Method
- Blend mint leaves with about 2 tablespoons of yogurt making a paste. 
- Add yogurt, ginger juice, salt, black salt and about 1 cup of water. 
- Blend just enough to make the drink smooth; don’t over bend as it will become frothy.
- Pour it over ice cubes and garnish with roasted cumin seed powder and mint leave.


Ginger juice: shred the ginger using fine shredder or jester and squeeze the pulp using fingers.


Note: Serves 2 Person

Almond saffron milk

Almond saffron milk can be served hot or cold. Milk with blend of nuts and flavored with saffron. Saffron gives a beautiful orange-yellow color and distinctive flavor and aroma.


Ingredients
20 Oz milk
10 pistachios
10 almonds
1/4 teaspoon cardamom powder
2 tablespoons sugar adjust to taste
few strands of saffron


For Garnishing
1 teaspoon thinly sliced pistachios


Method
- Soak the almonds and pistachios for about 10 minutes in hot water. 
- Blanched the almonds and pistachio.
- Grind the almonds and pistachios using 2-3 tablespoons of milk until smooth.
- Boil the milk in a pan over medium high heat stirring occasionally to prevent burning.
- Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer for 4-5minutes stirring often.
Turn of the heat, serve warm or chilled.
- Garnish the milk before serving with pistachios.
Enjoy!


Note: Serves 2-3 Person

Idli Pakora

Ingredients
1/4 cup idli rava and rice floor 1/4 cup.
besan - 1/2 cup
chilli powder - 1/2 teaspoon
coriander powder - 1/2 teaspoon
onions - 2
green chillies - 1
coriander leaves - 1/4 cup
fried cashew nuts - 1 tablespoon
salt to taste
oil for frying


Method
- In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid consistency. 
- In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and put it in the medium hot oil till golden brown. 
- Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce.

Aloo Methi Kabab

Ingredients
1 kg Potatoes, boiled and mashed
1 tsp Kasoori Methi
50 gms Breadcrumbs
2 tsps Cumin powder
1½ tsps Cumin seeds
¼ tsp Turmeric powder
100 gms Onions, chopped
2 tsp Chaat Masala powder
1 tsp Green Chillies, chopped
½ tsp Garam Masala powder
50 gms Coriander leaves, chopped
½ tsp dried Fenugreek leaf powder
100 gms Fenugreek leaves, chopped
50 ml Oil
Salt according to taste


Method
- Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent.
- Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour.
- Shape into round patties of 50 gm each using the palm of the hand.
Shallow-fry in hot oil to a golden colour. Pat-dry with kitchen paper to remove excess oil.
- Garnish with chaat masala powder. 
- Serve hot.

Milk with rainbow grass

Ingredients
1 litre milk
1 cup sugar
1 tsp poppy seeds
1/4 tsp jaifal powder
1/2 cup almonds, roughly chopped
1/2 cup pistachios, roughly chopped
A pinch of saffron
1 tsp tukh-malanga, soaked in half cup of water
5 gms rainbow china grass
A pinch of green colour
A pinch of red colour


Method
- Boil milk with all the ingredients except tukh-malanga and china grass. Let it cool. 
- In the meantime, cook china grass with half a glass of water and four tablespoons sugar. 
- When it dissolves pour the grass in two different bowls. 
- In one bowl mix the red colour and in another bowl mix green. 
- Cool and cut in strips. Mix it in the milk. Pour in serving glasses and serve with ice cubes.

Falsa sharbat

Ingredients
1 cup falsa
1/4 cup sugar
A pinch of black salt
Ice cubes, as required


Method
Wash falsas and soak in water for half an hour to soften the fruit. Discard the seeds and blend with all the ingredients. Serve with ice cubes.

Peach and banana shake

Ingredients
2 peaches
1 banana
1/2 litre water
1/4 tbsp lemon juice
1 tsp sugar
Ice cubes, as required


Method
Mix all the ingredients and blend in the food processor for three to four minutes. Add ice cubes and blend again.