Double Chocolate & Raspberry Cake

INGREDIENTS :

• 700g pkt Chocolate mud cake mix

• 610g pkt White Wings white Chocolate & raspberry swirl cake mix

• 6 eggs

• 2/3 cup vegetable Oil

• 3 tbs Margarine or soft Butter

• 1 1/2 tbs Milk

• 150g raspberries, to decorate

How To Cook Double Chocolate & Raspberry Cake :

1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.

2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.

3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.

4. Meanwhile, prepare the white chocolate frosting according to packet instructions.

5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

MICROWAVE CHICKEN PIZZA & PIZZA SAUCE

INGREDIENTS :

• 6 English Muffins

• 1 pound of Chicken (boneless, bOiled and chopped)

• 1 ¾ cups of Shredded Mozzarella Cheese

• Hot Pepper Flakes (to taste)

• ¾ cup of Pizza Sauce

INGREDIENTS OF PIZZA SAUCE: 

• 3 large Yellow Onions (minced)

• 3 Cloves of Garlic (Lasan) (minced)

• 2 quarts of (canned) or fresh Italian Tomatoes

• 1 (16 oz.) can of Tomato Puree

• 1 tsp. of Whole Oregano

• 1 tsp. of Whole Basil

• 1 tsp. of Salt

• 1/4 tsp. of Black Peppers

• 3 tbsp. of Butter

• 3 tbsp. of Olive Oil (Zetoon Ka Tail)

How To Cook MICROWAVE CHICKEN PIZZA & PIZZA SAUCE :

1. Split and lightly toast English muffins in toaster, when toasted, place on plate (microwave safe). Spoon spread pizza sauce onto each muffin, then adds chicken and shredded mozzarella cheese .

You can fit 4 split English muffins on plate at one time. Microwave on high until cheese bubbles (About 1 minute or so).

DIRECTIONS OF PIZZA SAUCES: 

1) In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely sauté the garlic and onion. Add the tomatoes, salt, black pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. (If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool or refrigerate before applying it to your pizza dough.)

Tandoori Chicken Tikka Recipe

 

INGREDIENTS :

(450 grams) or 1 lb. of Boneless Chicken Breast (skinned)

1 tsp. Salt

Lemon JuIce (from half of a Lemon)

½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp. of Tomato Puree

2 Cloves of Garlic (Lehsan) (peeled & coursely chopped)

½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)

2 tsp. of Coriander (Pisa Dhania) (grounded)

½ tsp. of Garam Masala Powder

¼ of a whole Nutmeg (finely grated)

½ tsp. Turmeric Powder (Pisi Haldi)

4 tbsp. Cooking Oil

½ tsp. Red Chilli Powder (Pisi Lal Mirch)

How To Cook Tandoori Chicken Tikka Recipe By Chef Fauzia :

1. Cut the chicken into 1-inch cubes. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.

2. Put the rest of the ingredients into an electric food processor or liquidizer and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.

3. Coat the chicken throughly with the sieved marinade. Cover the container and leave to marinate for 6 to 8 hours or overnight in the refrigerator.

4. Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

5. Thread the chicken onto skewers, leaving a ¼-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

6. Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6 to 8 minutes.

7. Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.

8. Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.

Balochi Tikka Boti Recipe

INGREDIENTS :

• Boneless Mutton ½ kg

• Yogurt 1 cup

• Onion 1

• Potato 1

• Tomato 2

• Chopped Coriander 1 tsp

• 1 tbsp Raw Papaya paste

• Salt ½ tsp or to taste

• All spIces powder ½ tsp

• Ginger Garlic paste 2 tsp

• Lemon juIce 2 tbsp

• Oil 4 tbsp

• Red chili powder 1, 1/2 tsp or to taste

How To Cook Balochi Tikka Boti Recipe :

1. Apply salt, yogurt, red chili powder, all spice powder, raw papaya paste, oil, chopped coriander, ginger garlic paste and lemon juice on mutton pieces. Leave to marinate overnight.
2. Cut up potato, tomato and onion.
3. Add them to the marinated mutton 10 minutes before frying.
4. Alternately thread a piece of mutton with the diced potato, tomato and onion on skewers.
5. Cook the skewers in a frying pan or grill pan.
6. Now balochi tikka is ready to serve.

Dam Kay Boti Kabab

INGREDIENTS :

Mutton/Beef (boti)-1 kilo (without bone)

Yogurt-1 cup

Khashkhash Powder-1tbsp

Ginger/Garlic paste-2tbsp

Green Chili-4 (chopped)

Oil-1 cup

Papaya Paste (kacha papita)-1tbsp

Crushed Black Pepper-1tbsp

Red Pepper Powder-1tbsp

Lemon-4

Ghee-1tbsp

Salt-to taste

How To Cook Dam Kay Boti Kabab :

First of all take meat and washed it well.

Take a kitchen hammer and strike it on meat pieces.

After that take all spices and marinate meat and leave it for 2 and half hours.

Now take a cooking bowl and put marinated meat, oil and cook it over slow flame.

When meats water got evaporated and meat gets soft,turn off the flame.

Place a small cup in meat,put a burning coal in it and put some oil over the coal. Cover up the cooking dish immediately.

After 10 to 15 minutes remove coal from meat and your dish is ready.

Serve it with green chutni and paratha.

Chicken Shaslick Recipe

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Chicken Pakoray Recipe

Ingredients

325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Instructions

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

Aloo Bukhara Kofta

 

Ingredients

Apricots (aloobukhara), soaked and stoned 8
Potatoes, boiled and grated 3
A pinch Green cardamom powder
Corn flour + for dusting 1 ½ tbsp.
Salt to taste
Tamarind 2 tbsp
Oil for deep frying
For Gravy:
Oil 2-3 tbsp
Onions, finely sliced 2
Tomatoes, roughly chopped 3
Cashewnuts 10-12
Ginger-Garlic paste 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Salt to taste
Cream + for garnishing ½ cup
A pinch Garam masala powder
Fresh coriander leaf for garnishing
A pinch Green cardamom powder

Method

1. Mix together potatoes, green cardamom powder, corn flour and salt in a bowl. Stuff each aloobukhara with ¼ tbsp tamarind.
2. Divide the potato mixture into 8 balls.
3. Dust each ball with corn flour and shape it like a katori. Stuff each katori with the aloobukhara. Seal the edges and shape it like a kofta.
4. Heat sufficient oil in non stick pan.
5. Deep fry the koftas in hot oil till golden. Drain on an absorbent paper.
6. For the gravy, heat oil in apan. Add the onions and sauté till golden. Add the tomatoes and sauté.
7. Add cashewnuts, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and sauté. Add salt and mix well.
8. Transfer this mixture into a mixer jar and grind into a paste using water as required.
9. Transfer this gravy into a pan and cook for 3-4 minutes. Add cream, garam masala powder, cardamom powder and mix well.
10. Transfer the koftas in a serving bowl and pour the gravy over them.
11. Garnish with some cream and serve hot.

Aaloobukhara Chutney Recipe

Ingredients

1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Instructions

Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
Serve as a condiment.

Dahi Baray Recipe

Ingredients

2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
½ tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste

Instructions

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar
Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons

Green Salad With Tomatoes

Ingredients 

1 Head of lettuce washed, dried and cut into bite size pieces
2 Fresh tomatoes, washed and cut into wedges

Dressing 

1 Tbs dry mustard
1 Tbs tomato paste
A pinch of oregano
4 oz. Olive oil
3 oz. Wine vinegar
Salt and pepper

Procedure: 

                    In a salad bowl, mix all the dressing ingredients. Whisk for 2 minutes. Add the lettuce and tomato wedges. Toss well and serve immediately.

Fish In Spicy Tomato Sauce

Ingredients: 

½ Cup chopped onions
2 Tablespoons corn oil
1 Can condensed tomato bique soup
1 Pound fillet of sole or other white fish cut into pieces
1 Tablespoon ground coriander seed
1 Tablespoon lemon juice
1 Medium clove garlic, minced
1/8 Teaspoon crushed red pepper
2 Cups hot cooked rice

Preparation: 

                    Cook onion in oil in skillet until tender. Add remaining ingredients; cook over low heat 10 minutes, or until done, stirring gently now and then. Serve over rice.

Cantaloupe With Whipping Cream

Ingredients: 

1 Medium Cantaloupe, split in four
1 Orange slice for garnish
1 Pint whipping cream, whipped by hand

Procedure: 

                 Whip the whipping cream in a stainless steel bowl until, thick. Place the cantaloupe in a serving dish, top with the whipping cream. Garnish with the sliced orange and serve. If you prefer, you can sprinkle with some liquor only if your 21 and over.