Category: Uncategorized

• 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!!

Method

• Wash the rich thoroughly and soak in water for 30 minutes to 1 hour. The grains will get longer & white.
• Drain the water and spread all the rice in a thin layer on a paper towel.
• Set aside till completely dry to touch. The best way would be to leave it overnight.
• Grind the dry rice till the rice becomes a fine powder.
• Dissolve rice powder in 4 tablespoon cold milk. Stir until well combined. If to thick then add a little more milk to make it thin because if you add the thick paste to hot milk it will become lumpy.
• Now pour milk in a large pot and bring to a boil on high flame, then reduce it to low to medium and cook for 20 to 25 minutes.
• Add the sugar, green cardamom powder mix well, make sure the sugar dissolves.
• Once the sugar dissolves then add the rice paste in the hot milk, keep stirring as it tends to stick to the bottom and burn.Cook it on low to medium heat for 5-7 minutes or until the milk thickened and creamy.
• Add rose water and heavy cream. Stir well.
• Remove from the fire and dish it out in a clay dish and garnish it with almonds and pistachios.
• Let it cool completely and set in a refrigerator for 4 hours or until chilled.
• Delicious Phirni is ready to serve.

Method

• Place chickpeas (chana) in a large mixing bowl.
• Add the vegetables except tomatoes and mix well, making sure not to mash the potatoes in the process.
• You can add green chilies depending on how spicy you want it.
• Now add yogurt and along with all the chutnies and mix well.
• Season with salt, cumin powder and chaat masala powder and give it a final stir.
• Garnish with green chilies and mint leaves. Spicy Chickpea Salad (Chana Chaat) is ready to serve. ENJOY!

Method

• Make two deep slits crossways on the meaty parts of chicken piece.
• Sprinkle the salt over the chicken and squeeze over some of the lemon juice.
• In a large bowl, add the yogurt, lemon juice, ginger and garlic, plus all of the spices. Mix well and remove any lumps in the yogurt.
• Put the chicken into the yogurt mixture and toss to coat evenly.
• Cover and place in the refrigerator to marinate for about 4 hours to overnight, which is ideal.
• Preheat an oven to 200 degree C.
• Put the marinated chicken into a deep heat-proof dish. Cover with a lid or foil with holes poked in the top.
• Bake for 30 minutes then move the meat around with a spoon.
• Bake for an additional 30 minutes, uncovering the dish for the last 15 minutes of baking only.
• Use tongs to remove the meat from the dish and the yogurt sauce and place on a separate tray to broil or use the broil setting on your oven to sear the meat, about 5 minutes each side.Tandoori Spiced Baked Chicken is ready to serve. Enjoy!!

Method

• Heat oil or butter in a large pan over medium high heat.
• Saute onion for 2-3 minutes. When the onions have softened up but not yet golden in colour add ginger and garlic, and cook for 1 minute.
• Then add mince and let it drain out most of the moisture for about 4-5 minutes.
• Add green chilies, red pepper and salt.
• Reduce the heat on low and cover the pan. Let it simmer for 25 minutes or until mince is cooked thorough and all water dries up.
• Remove the lid and cook on high flame for 3-4 minutes then add chili garlic sauce and soy sauce.
• Cook 2 minutes longer then turn the heat off.
• Sprinkle mint and coriander leaves.

To Assemble Chapati Rolls

• Reheat chapati’s.
• Place chapati on a clean board, spread 1 tablespoon mayonnaise on it. Then add the mince stuffing across the center.
• Drizzle some mint chutney.
• Sprinkle veggie salad and roll up the chapati.
• Secure with toothpick. Don’t worry if it gets a little messy eating that’s just a art of the fun of eating a roll. ENJOY 🙂

Method

• Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
• Once the noodles are cooked.
• Drain and return to the saucepan.
• Toss well in vegetable oil and set aside. Cover with a tea towel.
• Heat a wok until very hot, then add remianing vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds.
• Add the chicken and stir-fry for 3 minutes or until it loses its colour.
• When the chicken is ready add the vegetables and stir-fry for another 30 seconds.
• Add a splash of Soy sauce and stir fry for 1-2 minute.
• Stir in the Soy sauce and chili garlic sauce.
• Add noodles and cook for 30 seconds, stirring constantly and serve immediately.
• Enjoy!

Method

• In a medium bowl, mix together the eggs and mayonnaise until completely incorporated.
• Add garlic powder, salt, pepper and chopped dill. Mix until well combined.
• Set aside.
• Toss bread slices on both sides.
• Spread egg spread mixture on 4 bread slices.
• Cover with another four bread slices.
• Top with cheese spread and cucumber strips, then close sandwiches with remaining bread slices.
• Cut crusts from bread, forming finger sandwiches. Cut each sandwich into three, creating 3 rectangle mini-sandwiches each. Enjoy!

For Fish

• Season the fish fillets with vinegar, salt and pepper and leave it for 10 minutes.
• In a mixing bowl, whisk together the rice flour, baking powder, 1/4 cups of the plain flour, and 1 teaspoon of salt. Pour in the egg, lemon juice and sparkling water, and mix just to combine everything – you do not need to over-mix. Refrigerated this batter until ready for use.
• Place the remaining cup of flour in a wide bottomed bowl and dredge the fillets through the flour, coating them well on all sides. Then dip them into the batter, turning and swishing, to again ensure they are well coated all over.
• Deep fry fish fillets for 8-10 minutes or until golden brown and puffed off.
• Once all the fillets are cooked, transfer them to a paper towel-lined large platter and pat them dry with more paper towels. Sprinkle with more salt, if desired.

For Chips

• Peel potatoes then cut into 1/4-inch thick chips.
• Blanch the potato sticks, in batches if necessary, in the boiling water. About 2 minutes should do it.
• Strain well and pat dry on paper towel.
• Sprinkle cornflour over them and season with some salt.
• Heat oil in a deep pan over medium heat. Fry potato chips for 10 minutes or until crispy ad golden. Fish n Chips are ready to serve. ENJOY!!

Method

• Heat oil in a saucepan or pot over medium heat.
• Saute onion, for 5 minutes or until transculent.
• Now add ginger garlic paste and cook for 30 seconds.
• Now add the mince and season with red chili, cumin powder, coriander powder and salt.
• Stir well.
• Cover and let it simmer for 25 minutes on low heat.
• No need to add extra water. Cook meat in its own juices.
• Remove the lid and cook meat on high flame or until it dries out and smells cooked and gets slightly brown, keep moving around and fry by adding about 1 tbsp of oil.
• Now add the green chilies, coriander leaves, mint leaves.
• Turn the heat off and do not cook further.
• Keep aside and let it cool down.

To Make Potato Filling

• Mash potatoes in a large bowl. Add the salt, cumin seeds, red chilli, black pepper and coriander mint leaves.
• Mix until well combined.

To Make Mince Stuffed Cutlets

• Make patti of potato mixture and spread mince mixture over it and cover with another pattie.
• Seal edges and flatten it into a round shape.
• Keep making until mixtures are used up.
• Beat eggs in a small bowl.
• Dip cutlets in egg then coat in crumb mixture.
• Heat oil in a shallow pan over medium heat.
• Fry for 2 minutes on each side or until light brown.
• Remove from the oil and absorbent on kitchen paper.
• Mince Stuffed Cutlets are ready to serve. Enjoy!