• Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
• Pulse flour, dry milk powder and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
• Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together.
• Apply some olive oil all over the dough.
• Cover loosely and keep in a large bowl at room temperature for 1 hour or until the dough will double up and nicely leaven.
• Meanwhile, toss vegetables in a little olive oil.
• Add your favorite herbs seasoning and roast 1-2 minutes or until crisp-tender and keep aside.
• Preheat oven at 200 degree C.
• Now divide dough into 8 equal balls.
• Flatten the each ball evenly.For best results, roll the dough out about as thin as reasonably possible.
• Aim for even thickness rather than a perfectly round shape.
• Roll out all balls and transfer them into small pizza pans (if your baking pan isn’t non-stick, lightly grease it with cooking spray).
• Brush the outer 1-inch of the dough with a light coating of olive oil.
• Spread the pizza sauce on the mini pizza’s.
• Sprinkle half of the cheese over the pizza sauce.
• Add vegetables and sprinkle remaining cheese on pizza’s.
• Top with olives and fresh or dried herbs.
• Bake on the middle rack until the crust turn lightly golden and cheese is melted & bubbly, about 20 minutes.
• Remove from the oven and sprinkle some fresh basil and parsley over them.
• Your Homemade Veggie Pizza is ready to serve. ENJOY!!

To Make Chicken

• Preheat oven to 200 degrees C.
• Place chicken in a large bowl. Add ginger, garlic, hot sauce, paprika powder, cumin powder, black pepper and salt.
• Rub evenly over the chicken.
• Place chicken on an oven grill rack coated with cooking spray, and bake 20 minutes or until the chicken is nicely browned.
• Let stand for 5 minutes.
• Remove chicken from the oven and shred with two forks and set aside.

To Prepare Sauce

• While chicken cooked, heat oil in a small saucepan over medium heat.
• Add onion and cook for 5 minutes or until translucent or, stirring occasionally.
• Stir in brown sugar, chili powder, garlic powder, mustard powder, allspice and red chili.
• Cook for 30 seconds then stir in the apple cider vinegar and tomato ketchup.
• Bring to a boil.
• Reduce heat to medium low and let it simmer for 10 minutes or until slightly thickened.
• Now Stir in chicken and cook 2 more minutes.

To Make Pulled Chicken Sandwiches

• Place iceberg lettuces and mozzarella slices on the bottom half of each bun.
• Divide chicken mixture into 4 equal portions and put it on cheese slices.
• Top each bun with grated cheese, tomato slices and olives.
• Cover with remaining bun. Delicious Pulled Chicken Sandwiches are ready to serve. ENJOY

Method

• In a bowl, combine the soy sauce, honey , vinegar, tomato ketchup, pineapple juice and salt.
• Whisk well and set aside.

To make Sweet and Sour Chicken

• Rinse Chicken and pat dry.
• In a medium bowl, add chicken ,cornstarch, egg white, salt and pepper. Mix well.
• Stir to coat the chicken evenly. Marinate for 30 minutes at room temperature.
• Heat a large nonstick pan over high heat until blazing hot.
• Add 1 tbsp of oil and swirl to coat.
• Add the coated chicken to the pan and spread the chicken in form of one layer.
• Let the chicken fry, don’t touch for 1 -2 minutes or until the bottoms are browned.
• Turn and fry the other side of chicken for more 1-2 minutes.
• Once the chicken is cooked, remove from the pan and set aside.
• Heat the remaining 1 tbsp oil in the pan over medium heat.
• When the oil heat up, then add grated ginger & garlic, red bell pepper, green bell pepper.
• Stir fry for 1-2 minutes then add pineapple chunks and sweet and sour sauce.
• Turn the heat to high.
• Bring to boil then add the chicken and simmer on low heat for 2-3 minutes or until the chicken is cooked thoroughly. Sweet and Sour Chicken is ready to serve!

To Make Cake Sponge

• Prepare your cake pan by lining it with grease proof paper and greasing it to make sure the cake doesn’t stick. I used an 8 inch pan. You can use a slightly smaller one if you want a higher cake.
• Preheat oven at 170 degree C.
• In a small bowl, sieve the flour, baking powder and salt, twice or thrice time to aerate it. keep aside.
• Put the eggs in a big glass bowl, then add the sugar.
• Beat the eggs for 2-3 minutes.
• Then add butter and whisk till light and fluffy, about 5 minutes.
• The eggs will have started expanding from the beating. Keep beating for about 4 minutes until the egg mixture resembles cream. The beaters should leave streaks in the mixture as you whip, like how whipping cream looks at the ‘soft peak’ stage.
• Once you have reached this consistency, remove the beaters and use a whisk.
• Whisk the egg mixture for a few seconds.
• Using a spatula, GENTLY fold the flour in using 30 strokes or less.
• Don’t over mix.
• When the flour is mixed, add warm milk.
• Stir in the vanilla essence.
• Now fold again no more than 50 times or less until the batter is well combined and shiny.
• Pour into the prepared pan.
• Pick and drop the pan twice to remove any excess air bubbles.
• Then bake, in the preheated oven, for 23-25 minutes or until toothpick insterted near the center comes out clean.
• Again pick and drop the pan twice to prevent it from shrinking as it cools.
• Now turn the pan over on a cake rack but do not remove the pan.
• Let the pan cool down until it is easy to handle with your hands without getting burnt.

To Make Cake Filling

• Meanwhile, whip your cream with 2 icing sugar.
• Stir in the vanilla essence.
• Adjust sweetness to your taste and keep aside.

To Assembling the Cake

• Remove the pan from the cake and peel the greaseproof paper. cut the cake horizontally into half.
• Drizzle pineapple juice syrup all over the cut halves to moisten the cake.
• Then spread the whipped cream evenly.
• Add pineapple chunks.
• Cover them with more cream, put the second half of the cake and cream the top.
• Place in the refrigerator for 2 hours or until the cream sets.
• Meanwhile, make jelly in the warm water and slightly pour over the cake (1/3 side).
• Make a moon and star shape with leftover whipped cream.
• Put in the refrigerator for few hours or until chilled.
• Enjoy your delicious Independence day cake 🙂

Method

• Melt butter in a saucepan over low heat and whisk in flour until well blended and smooth.
• Now very gradually stir in the milk. When milk is combined, add sugar, salt and pepper.
• Cook and stir for few minutes or until sauce begins to boil.
• keep stirring for 1-2 minutes then add green peas and stir. Cover pan and allow to simmer for 2 minutes over medium heat or until sauce is thickened.
• Reduce heat to medium low then stir in heavy cream.
• Cook over medium-high heat until for 1 minutes or until thick and bubbly.
• Remove from the heat and dish it out. Delicious Creamed Peas are ready to enjoy 🙂

Method

• Peel bitter gourds and remove seeds.
• Apply some salt on sliced bitter gourds and keep aside for 30 minutes.
• Now rinse thoroughly and squeeze in hands to remove its bitterness.
• Heat 4 tablespoon oil in a frying pan and fry them until they are golden brown.
• Take them out on a clean kitchen paper tower.
• Heat half cup oil in a heavy bottom skillet or pot over medium heat.
• Saute onion, ginger and garlic for few minutes or until transculant.
• Add meat, tomato, salt, red chili, turmeric powder, cumin powder and coriander powder.
• Cook and stir 5-10 minutes until meat change its color.
• Add water and cook for 1 hour or until meat is tender.
• Now cook on high heat until the water dries.
• Fry the meat for 5 minutes.
• Now add leftover thinly sliced onions and fried bitter gourd and stir well.
• Add green chillies and let it cook covered on medium-low heat for about 5 to 7 minutes or until oil comes on top and onion become caramelized.
• Take it in a serving dish. Karela Gosht is ready to serve.

Method

• Put mince, onion, green chilies, ginger, coriander, red chili, cumin seeds, salt and all spices in a chopper. Process until well combined.
• Now make shape of long seekh kebabs and set aside.
• Heat 2 tablespoon oil or butter in a pan over medium heat.
• Shallow fry the kebabs covered on low heat for 10-15 minutes or until all the water of mince dries and kebabs are done.

To Make Parathas

• Place flours in a large bowl. Add ghee and salt in it. Knead a soft dough with water.
• Let it rest for 1 hour at room temperature.
• Preheat the iron griddle or pan over low heat.
• Now make round shape parathas with the help of rolling pin.
• Sprinkle black seeds over it and press gently.
• Cook parathas with butter on medium heat until crispy.
• Take it out in a plate and set aside.

To Assemble kebab Paratha Roll

• Now place paratha’s on a clean surface.
• Spread mayo garlic sauce over the paratha’s.
• Put salad leaves and 2 seekh kebabs over the each paratha.
• Pour minty yogurt chutney over it.
• Sprinkle pickles and chili flakes (if like it). Roll up tightly and secure with wooden pick.
• Now Cut the paratha roll from the center. Hot and Spicy Kebab Paratha Roll is ready to serve. ENJOY!!