Punjabi Yakhni Pulao

INGREDIETS:

500 gm Meat 
400 gm RIce 
1 Cinnamon 
1 Big Cardamom 
1 Bay leaf 
3 Cloves 
3-4 Onions 
4-5 Green chilies 
1/2 cup Yogurt 
1 tsp Crushed red chilies 
1 tbsp Ginger crushed 
1 tbsp Garlic crushed 
1/2 tsp Cumin 
1/2 tsp Black pepper 
1 1/2 tbsp Garam masala 
Salt to Taste

DIRECTIONS:

Wash and soak the rice for 25-30 minutes. 

Take a medium sized skillet add the mutton, cinnamon, big cardamom, bay leaf, cloves, chopped onions, crushed red chilies, cumin, salt, black pepper, garam masala and 6 glasses of water. Cook on low flame. 

In a separate pan heat oil and fry the chopped onion until they turn brown. Then add the mutton stock along with the meat. Whip the yogurt and pour it into the meat. 

When the mixture starts to boil add the rice and whole green chilies. When the water dries, cover and simmer the rice for 5 minutes. 

Dish out and serve.

Cheese Steak Pizza

INGREDIENTS

• 1 large (16 oz.) (approximately 12") Homemade Pizza Dough


1 lb. Lean Ground Beef (Keema)




1 small Green Bell Pepper or Red Bell Pepper (cut into thin strips)




1 small Onion (thinly sliced - separated into rings)




2 cups Mozzarella Cheese (shredded)




¾ tsp. Salt




½ tsp. Black Peppers (Kaali Mirch)

DIRECTIONS

1. Preheat oven to 400°F.




In a large skillet, brown the ground beef over medium heat for about 6 minutes.




Add bell pepper and onion. Continue cooking 3-4 minutes or until the beef is no longer pink and vegetables are crisp-tender. Season with salt and black peppers.




Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon and arrange on top of bread shell.




Sprinkle the Mozzarella Cheese on top of beef and vegetable mixture.




Bake 8-10 minutes or until the cheese is melted. Cut into 8 wedges and serve hot.

Cheese Cake

INGREDIENTS

• 4 Eggs


1 ½ pounds of Cream Cheese (at room temperature)




½ cup of Sour Cream




1 cup Sugar




1 tsp. Vanilla




1 tsp. Almond Extract

DIRECTIONS

1. Bake cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the bottom.


2. Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well blended. Add vanilla, almond extract and sour cream. Pour into pan.


3. Place a pan filled with 8 C. boiling water in the oven to create a moist oven.


4. Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes, or until center is set. Turn oven off and let cheesecake set in oven 1 hour before chilling.


5. To remove cake from pan, take a knife and run it around the edges. Place a cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment paper. Place your serving dish on the bottom of the cheesecake and turn it over.

Broccoli Cheese Soup

INGREDIENTS

• 2 cans Chicken Broth



2 Bags Broccoli (frozen chopped)





¾ pound of American Cheese (cut into cubes)





Salt (to taste)





Black Pepper Powder (Pisi Kaali Mirch) (to taste)

DIRECTIONS

1. Bring broccoli and broth to boil, simmer 5 minutes, and add American Cheese cubes. Heat on low until cheese melts, add salt and pepper to taste.




If soup is too thick, add heavy cream to thin to desired consistency.

Baked Three Chesse And Egg Casserole

INGREDIENTS

• 7 Eggs


1 cup of Heavy Cream




1 packet of Splenda




4 cups of Monterey Jack Cheese




4 ounces of Cream Cheese




16 ounces of Small Curd Cottage Cheese




2/3 cup of Butter (melted)




½ cup of Soy Flour




1 tsp. Baking Powder

DIRECTIONS

1. Heat oven to 350*F (175*C). Grease a 3-quart casserole dish; set aside.


Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish. Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.

Chicken Seekh Kebab

INGREDIENTS

• 1 ½ kilograms Chicken


6 slices of White Bread




1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)




½ tsp. Red Chilli Powder (Pisi Lal Mirch)




4 Cardamoms (Ilaichi) (grounded)




½ tsp. Cumin Powder (Pisa Zeera)




1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)




4 Green Chillies (Hari Mirch) (finely chopped)




2 Eggs




Salt (to taste)




1 tsp. Soya Sauce




Dalda Oil or any Cooking Oil (for frying)

DIRECTIONS

1. Wash chicken well in and out and boil with salt until it becomes tender. When cooked, remove from water and set aside to cool.


2. Seperate chicken meat from bones. In a chopper, chop together meat slices and bread.


3. Add eggs and all spices to the chopped chicken and knead it with your hands. Take a barbecue skewer (if one is not available then the handle of any wooden spoon can be used.) Take a small ball of the chicken mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long and cook directly over flame for a minute.


4. Heat a little oil seperately in a frying pan. As soon as the kabab gets roasted remove it from the skewer and put into frying pan. Fry well on all sides by rolling with wooden spoon. After frying, remove from heat and place kababs on absorbent paper or paper towel to drain oil.

Chicken Kebab Salad

• INGREDIENTS

• 1 pound of Chicken Breast (boneless and skinless - cut into 1" cubes)



1 (20 ounce) can of Pineapple Chunks





1 Bell Pepper (any color - cut into 1"cubes)





½ cup Red Onion (cut into squares)





1 package of Salad Blend (any variety of your choice)





1 tbsp. Mesquite Grilling Blend





¼ cup of Olive Oil or Vegetable Oil

DIRECTIONS

1. Drain pineapples; reserve ½ cup juice from it.





Combine reserved juice, oil and mesquite blend in shaker jar. Pour ¼ cup dressing into cup. Set aside the remaining dressing.





Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the ¼ cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.





Serve kabobs over salad greens with dressing set aside earlier.

Chapli Kebab

INGREDIENTS

• 1 kilogram of Beef (Keema) (finely minced)


1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)




½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)




1 tsp. Coriander (Dhania) (coarsely ground and roasted)




1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)




4 Green Chillies (Hari Mirch) (finely chopped)




1 medium Onion (finely sliced)




4 Tomatoes (finely chopped)




1 bunch of Fresh Mint Leaves (Podina) (finely chopped)




1 bunch of Fresh Coriander Leaves (Hara Dhania)




Salt (to taste)




1 Egg




½ cup Dalda Oil or any Cooking Oil

DIRECTIONS

1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.


2. Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.


3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.

Beef Seekh Kebab

INGREDIENTS

• 1 kilogram Minced Beef (Keema)


1 medium Onion (grounded)




1 more medium Onion (chopped)




4 Green Chillies (Hari Mirch)




1 tsp. Red Chilli Powder (Pisi Lal Mirch)




1 tsp. Green Papaya (Papita) (crushed to a paste along with the skin)




1 bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)




8 Cardamom Pods (Ilaichi)




1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)




1 tsp. Garam Masala Powder




4 tbsp. Chick Pea Flour (freshly ground)




1 Egg




2 tbsp. Milk Powder




8 Allspices (Kabab Cheeni) (ground)




Salt (to taste)




2 tbsp. Dalda Banaspati or any Cooking Oil

DIRECTIONS

1. In a bowl combine minced meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes. (It is very important to knead it because the papaya must be mixed well in order to make the kababs soft.) Set aside for 2 hours.


2. Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.

Note: For smearing extra banaspati or oil on the kababs, tie a small piece of muslin to a stick and dip it in the oil and spread on the kababs.

Afghani Kebab

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  INGREDIENTS

• 1 kilogram of Minced Beef


10 Green Chillies (finely chopped)




2 medium Onions (chopped)




1 kilogram of Tomatoes




½ tsp. of Black Pepper (Pisi Kaali Mirch) (coursely ground)




Salt (to taste)




½ bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)




1 cup Cooking Oil

DIRECTIONS

1. Boil Tomatoes in water and when they are soft and tender smash them into a tomato paste.




In a large bowl combine: minced beef, green chillies, black pepper and onion. Knead together my mixing with hands. Separate entire mixture into four even portions. Brush each portion with a little oil.




Warm a frying pan on stove on medium heat until hot. Take one portion of meat and flatten it with hands and place on frying pan. Cook until well done on one side. Flip over and cook other side until well done. Remove flat kabab and place on a plat. Repeat this process for other 3 portions.



Cut each flat kabab into long strips.



Warm a little oil in a karhai or wok until hot. Slightly fry kabab strips; add tomato paste, salt, a few green chillies, and black pepper and mix. Cook on low heat covered for about 10 minutes or until the oil separates.



Garnish with coriander leaves and serve hot.

Pizza Paratha

INGREDIENTS

• 500 grams of All-Purpose Flour


250 ml of Water




1 tsp. Salt




Clarified Butter (Ghee) or Cooking Oil (as needed)

INGREDIENTS FOR FILLING

• 1 Green Chilli (Hari Mirch) (chopped)
• Basil Leaves (chopped)
• 2 tbsp. of Tomato Puree


½ tsp. Cumin Powder (Pisa Zeera)




½ tsp. Salt




1 tbsp. Olive Oil (Zaitoon Ka Tail)

DIRECTIONS

Mix first three ingredients & knead well into a soft dough. Put dough into a bowl and cover the bowl with a damp cloth and set aside for 1 hour.


Mix together the ingredients for the filling and set aside.


Take the flour dough and pat some dry flour on it and knead again for a few minutes. Make small lemon sized balls out of the complete dough. Take a ball and flatten it using a roller. Spread tomato paste all over leaving a 2/3 cm border. Fold into a semi circle and roll it out again. Fold again into a quarter of a circle. Roll it out into a triangle pizza shape.
Heat a non stick pan and spread clarified butter or on it. Cook the pizza paratha on one side until it puffs up and is brown on one side. Spread some clarified butter or oil on raw side and flip it over and cook other side well.

INGREDIENTS

• 6 slices of White Bread (or any bread of your choice.)


Pistachios (Pistay) (preferred amount)


Almonds (Baadaam) (preferred amount)


Seeds from 5 Cardamom Pods (Choti Ilaichi)


Khoya or Ricotta Cheese (preferred amount)


5 tbsp. Sugar


A dash of Yellow Food Color


Rose Water Essence (Kevera)


4 tbsp. Cooking Oil


1 liter of Whole Milk

DIRECTIONS

1. Heat oil in a frying pan and when oil is well hot, fry the slices of white bread until it is lightly brown on both sides. Remove and set aside.


2. Heat milk in a saucepan until it comes to a boil. Add cardamom seeds, sugar and yellow color into milk and cook until milk thickens well. Add rose water essence, mix and remove from heat.


3. Arrange the fried bread slices in a deep pan or deep tray. Pour milk mixture over the bread slices. Garnish with khoya or ricotta cheese, pistachios and almonds and serve.

INGREDIENTS

• 4 cups of Whole Wheat Flour


3 tbsp. of Melted Butter (Makhan)




1 tsp. Salt




1 ¼ cup of Water




Cooking Oil (for basting)




All-Purpose Flour (Maida) (for rolling)

DIRECTIONS

1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.


2. Divide into equal balls about 2" in diameter. Roll out each ball approximately 4" in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a "D". Again smear oil on the "D" and dust with all purpose flour.


3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.


4. Cook it on one side, on a tava or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides until golden brown and crisp on a slow medium flame.


5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

INGREDIENTS

• 3 Eggs


½ cup Spinach (Palak) (chopped, washed and drained)




1/3 cup of Crumbled Feta Cheese




2 tbsp. of Bacon Bits (optional)




1 tbsp. Sesame Seeds (Til)




A pinch of Garlic Powder (Lehsan Powder)




A pinch of Black Peppers (Pisi Kaali Mirch) (freshly ground)

DIRECTIONS

1. Scramble the eggs in a mixing bowl. Add all ingredients and combine.


2. Pour mixture into a well-greased pan. Cover and cook on medium heat for about 5 minutes (or until the eggs are well cooked).


3. Fold in half and serve.

INGREDIENTS

• 1 cup of Cauliflower (Gobhi) (grated)


4 Green Chillies (Hari Mirch) (chopped)




A bunch of fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)




2 tbsp. of Butter (Makhan)




Salt (to taste)




3 cups of Wheat Flour

DIRECTIONS

1. Chop the green chillies into very small pieces.


2. Put wheat flour in a vessel and add grated cauliflower, green chillies, butter, corriander leaves and salt. Mix all of these ingredients well by adding warm water to form a dough. Knead the dough very well.


3. Take small pieces of dough at a time and roll with roller to make a round shape.


4. Place a non-stick tawa or frying pan on medium heat on stove. After the pan has heated turn flame to low. Place the paratha on frying pan and add 1 tbsp. of oil on each side of paratha and fry on both sides until it turns brown.

Dal Puri

• INGREDIENTS

• 2 cups of Gram Lentils


3 cups Fine Wheat Flour




½ tsp. Cumin Seeds (Saabut Sufaid Zeera)




1 tsp. Red Chilli Powder (Pisi Lal Mirch)




Salt (to taste)




½ tsp. Garam Masala Powder




Cooking Oil (as required for frying)

DIRECTIONS

1. Soak & grind lentils to a fine paste.


2. Heat oil in a pan. Add cummin seeds. Add lentil paste, salt, red chilli powder, and garam masala powder . Fry until water completely dries.


3. Mix the flour, a little oil, and salt to make a stiff dough. Divide into medium balls. Roll out each ball into a round shape. Place a portion of the filling in the center. Fold & flatten & roll into a round.


4. Heat a griddle (tava) or frying pan and fry parathas in oil until they are golden brown.

Coffee Cake

• INGREDIENTS

• 2 cups Sifted Flour (sifted before measuring)


2 tsp. Baking Powder




½ tsp. Salt




6 tbsp. Butter (Makhan)




½ cup Sugar




½ cup Whole Milk




1 Egg (beaten)




1 ½ tbsp. Butter (Makhan) (melted)

INGREDIENTS FOR TOPPING

• 1 tbsp. All-Purpose Flour (Maida)


½ tsp. Cinnamon




¼ cup Sugar

DIRECTIONS

1) Into a mixing bowl sift together the flour, baking powder, salt, and sugar. Cut butter into the dry ingredients with a fork or pastry blender. In a separate bowl combine egg with milk; add to flour mixture. Stir until mixture is well blended and smooth. Spoon into a greased and floured 9-inch layer pan. Spread dough evenly. Brush top of dough with melted butter.
2) Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly. Bake at 400° for 25 to 30 minutes. Cut coffee cake in wedges; serve warm from the pan.

Bombay Toast

• INGREDIENTS

• 3 slices of White Bread (Each slice cut into two triangle pieces)


2 Eggs




1 Onion (finely chopped)




1 Green Chilli (Hari Mirch) (finely chopped)




Salt (to taste)




Black Pepper Powder (Pisi Kaali Mirch) (to taste)




2 tbsp. Cooking Oil or Butter (Makhan)

DIRECTIONS

1. Break the eggs into a bowl, add salt, pepper, chopped onions and chilli and beat well with a fork. Divide the egg batter into two parts and keep aside.


2. Heat 2 tbsp of butter in a frying pan, dip three bread slices into one part of the egg batter, coat well on both sides of the bread slices with the egg batter and fry on both sides until brown and crispy.


3. Repeat with the other three slices of bread and the remaining egg batter.

Aaloo Paratha

INGREDIENTS

• 100 grams of Potatoes (boiled, peeled and mashed)


2 cups of Whole Wheat Flour




2 Green Chillies (Hari Mirch) (chopped)




1 Onion (peeled & chopped)




A few strands of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)




½ tsp. of Ginger Paste (Pisi Adrak)




½ tsp. of Garlic Paste (Pisa Lasan)




Salt (to taste)




2 tbsp. of Cooking Oil




Clarified Butter (Ghee) or Butter (for frying)

DIRECTIONS

1. In a heavy based pot heat the oil until it is hot. Add in the green chillies and onions and fry onions to golden brown.


Add in the ginger paste, garlic paste, mashed potato and salt and mix well. Add the cilantro (hara dhania) leaves, fry for another 5-6 minutes, remove from heat and set aside.


Mix the wheat flour with salt and knead by adding water and make a soft dough. Divide the dough into small balls and roll them out into round rotis with a roller. Place some of the potato mixture in the center of each round roti, cover with another round roti and close the edges by pressing with your fingers. Roll this again into a round shape. Fry in a pan of clarified butter or butter on both sides until cooked well.


Repeat this process with the remaining dough and potato mixture.

Kaju ki Barfi

Ingredients

• Cashew nuts 1 cup
• Sugar ½ cup
• Water ¼ cup
• Silver paper for garnish

• Cooking Directions

  1. Put cashew in food processor and grind to a semi fine powder.
  2. Add sugar and water in a pan and boil; stir until sugar melts completely.
  3. Check the consistency by pouring a few drops of syrup in a little water, if it does not dissolve in water then this is the right consistency.
  4. Now transfer cashew powder in sugar syrup and cook until form a thick rolling mixture. It should be flexible dough, not dry or hard.
  5. When it is still warm, knead it well until smooth; don’t scrap mixture from the sides of pan as it will hard the dough.
  6. If the dough becomes hard, add ½ tsp melted ghee/butter.
  7. Now place a butter paper on work surface then shift dough on it and cover it another butter paper piece and roll out dough with rolling pin about ¼ inches thick.
  8. Remove top butter paper and cut into diamonds shape. Garnish with silver paper.
  9. Serve or store in air tight container.

Chicken Hakka Noodles

Ingredients

• Noodles 2 cups
• Dried red chilies 3
• Ginger 1 inch piece
• Garlic 2 tsp (chopped)
• Capsicum 1 (sliced)
• Carrot 1 (thinly sliced)
• Spring onion 2 (chopped)
• Soys sauce 2 tsp
• Chicken 300 gm (cooked)
• Salt to taste
• Vinegar 1 tsp

• Cooking Directions

  1. Grind red chilies, ginger and garlic.
  2. Heat oil in a pan, add the chili paste and sauté for a minute.
  3. Now add capsicum and carrot. Fry till it tenders.
  4. Put spring onion and stir fry for 2-3 minutes.
  5. Add in soya sauce and chicken pieces and toss well.
  6. Now add noodles and salt (to taste) and mix well.
  7. Add vinegar and mix it well.
  8. Hakka Noodles is ready to serve.

Chinese Fried Rice

Ingredients

• Chicken 250g (thinly sliced)
• Vegetable oil 2 tbsp
• Soya sauce 2 tsp
• Salt to taste
• Eggs 2
• Onion 1 (diced)
• Red bell pepper 1 (chopped)
• Peas ½ cup (boiled)
• Carrot ½ cup (finely chopped)
• Boiled rice 2 cups
• Green onion 2 (sliced)
• Oyster sauce 1 tsp

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• Cooking Directions

  1. Marinade chicken with 2 drops of oil, ½ tsp soya sauce and to taste salt.
  2. Heat a non stick pan and add eggs. Cook until done. Break cooked eggs into pieces and transfer in a plate.
  3. Heat 1 tbsp oil in a large skillet and fry onion until translucent. Remove from pan.
  4. Add remaining oil in skillet; add chicken and cook until half done then add bell pepper, peas and carrot. Cook until chicken tender completely and vegetables starting to get tender.
  5. Now transfer boiled rice, green onion, oyster sauce and remaining soya sauce. Stir to incorporate.
  6. Add cooked onion and scrambled eggs. Toss gently. When everything mix completely serve immediately.
  7. You can adjust seasoning according to your taste after adding rice.