Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients

Minced mutton 250 gm
Capsicums, 5 large
Cooked rice 1 ½ cup
Fresh coriander, chopped 50 gm
Green chilies 3 – 4
Onion, chopped 1 medium
Oil for cooking
Tomatoes 3
Lemon juice 2 tsp
Turmeric powder ¼ tsp
Salt & pepper to taste

Method

Cut a circle at the top of the peppers and remove seeds. Bring a large pot of water to a boil over high heat. Add ½ teaspoon salt and place peppers in the pot. Boil until slightly softened about 3-4 minutes (take care not to overcook or they might fall apart later on). Drain the water and let them cool.

Now heat 2 tablespoons cooking oil in a pan over medium heat and add chopped onions and sauté until tender and slightly golden. Add turmeric powder and the ground mutton and cook until no longer pink, stirring occasionally. Add 2 tablespoons crushed tomatoes, salt and pepper. Cover the pan, reduce the heat to medium-low and cook until the liquid is absorbed.


Prepare sauce by mixing 2 cups of hot water, salt, tomato paste, 1 tablespoon oil and lemon juice.
Mix the prepared meat, cooked rice and coriander. Fill the peppers with the stuffing, pour a little sauce over each stuffed pepper and close the tops.


Place stuffed peppers side by side in a large pot. Pour the remaining sauce all over the peppers, cover the pot; cook and simmer over medium-low heat until peppers are soft. Serve hot.

Halwa

Halwa

Halwa

Ingredients

Sugar 1 cup
Water ½ cup
Rosewater ¼ cup
Saffron 3 – 4 threads
Unsalted butter 1 cup
Flour 1 ½ cup

Method:

Bring the sugar and water to a boil in a saucepan over medium heat. Stir until all sugar is dissolved, and then add the rosewater and saffron.
Cover, remove from heat and set aside.
Heat the butter in a saucepan over low flame. Add the flour and stir to form a smooth paste. Continue to cook, stirring often continuously, until the paste takes on a golden color, about 5 to 10 minutes.
Using a whisk, slowly beat the sugar syrup into the flour paste.
Remove from heat and spread the halwa paste evenly onto a plate or platter.
Make attractive patterns on the top using the back of a spoon or with a knife. Cover and chill until fully set.
Cut into wedges and serve with tea or coffee.
Variations:
Substitute 1 cup of vegetable oil for the butter to make a cholesterol-free sweet.
Decorate the top of the halwa with sliced pistachios and almonds.

Ash Reshteh

Ash Reshteh

Ash Reshteh

Ingredients

Onions 3 – 4 medium
Garlic Cloves 2
Beetroot, thinly sliced 1
Soaked Chickpeas 1 cup
Red Kidney Beans 1 cup
Black lentils 1 ½ cup
Parsley ½ bunch
Spinach ½ bunch
Salt 1 ½ tsp
Turmeric ½ tsp
Noodles (Reshteh) 1 packet
Kashk (Whey) or Curd as required
Vegetable Oil as required

Method

Pre-cook the chickpeas, kidney beans and lentils or use canned products.
To make the noodles prepare a dough with 3 cups flour, salt and water and keep aside.

1- Heat five to six cups of water in a pot.
2- Add the sliced beetroot pieces, chickpeas, red kidney beans and lentils.
Cook till they become tender.
3- While this is cooking make the noodles (to make the noodles you need to spread each dough ball on a flat surface like a chappati, fold and then cut them in the shape of thin noodles).
3- Now heat the vegetable oil in a frying pan over medium heat.
4- Add the diced onions along with two garlic cloves and fry until translucent.
5- Add salt and turmeric as needed and mix thoroughly. Let the mixture fry for a few minutes, stirring it occasionally. 
Add red chili powder if you like spicy foods.
6- Now add the fried onions to the boiling mixture in the pot.
7- Gradually add the noodles (reshteh) to the pot and stir occasionally to make sure that they do not stick to each other.
8- Cook for 5 to 10 minutes. Also add the parsley and spinach.
9- Serve the meal in a bowl.
10- Top it with fried onions and curd.(optional)

Gatte ki Sabzi

Gatte ki Sabzi

Gatte ki Sabzi

ingredients for Dough
Gram flour 250 gm
Black pepper crushed a little
pomegranate seeds a little
chili powder ½ tsp
Salt to taste
Oil 3 – 4 tbsp
Water as required
Ingredients for Gravy
Onion chopped 1 medium
Tomato chopped 1 medium
chili powder as required
Salt to taste
Oil ¼ cup

Method
In a bowl mix together gram flour, coarsely crushed black pepper, pomegranate seeds, chili powder, salt and oil. Now mix well and knead to dough with water as required. 
Now roll the dough on a flat surface, cut into thick strips. Add all the strips to boiling water and cook for 2 minutes.
Remove all the cooked strips in strainer, then cut into small cubes and keep aside.
For gravy heat ¼ cup oil in a pan, add in 1 chopped onion and sauté till golden brown.
Now add chopped tomato, chili powder and salt to taste. Fry well till tomatoes are tender. Fry very well and mash coarsely.
Add in water as required, cook till it comes to a boil. Lastly add cooked gattayt, mix gently. Simmer for a few minutes.
then dish it out and serve hot.

Baati Seera

Baati Seera

Baati Seera

ingredients

Cracked wheat ½ kg
jaggery ½ kg
Oil 2 cups
green cardamom 2 pods
Water 4cup

Method
In a pan put together water and jaggery, let it cook until jaggery is dissolved, strain the syrup and keep it aside.
Heat oil in a wok, add in 2 pods of green cardamoms, sauté for a while, now add ½ kg cracked wheat to it and fry very well till its color turn to golden brown.
Then add jaggery syrup to it, cook till water dries.
Lastly simmer on low flame for a few minutes. Then dish it out and serve.

Mutton Baby Leg in Black Pepper Sauce

Mutton Baby Leg in Black Pepper Sauce

Mutton Baby Leg in Black Pepper Sauce

Ingredients

Mutton Leg 750 gm
Green Chilies Paste 2 tbsp
Garlic Paste 2 tbsp
Ginger Paste 2 tbsp
Fresh Black Pepper Crushed 2 tbsp
Lemon Juice 2 Lemons
Butter 100 gm
Salt to taste
Water as required
Sliced ginger to garnish
Onion rings to garnish
Method:
Add water 5-6 cups, 
Add hara masala consisting of green chilies, ginger, garlic chopped and salt as per need and add rang. Cover the utensil and cook for 2 hrs or until tender.
Once cooked and dried add fresh crushed black pepper, fresh lemon juice, 
Add heated butter 100 gm to the rang
For garnishing add sliced ginger and onions
Serve hot.

Stuff Apples with Fresh Cream

Stuff Apples with Fresh Cream

Stuff Apples with Fresh Cream

Ingredients
Apples 6
Lemon (Juice) 2 Lemon
Sugar 5 tbsp
Condensed Milk ½ tin
Fresh Cream 500 gm
Cherries for garnishing 
Mint Leaves for garnishing
Pistachio boiled and chopped 100 gm
Method
1, Take six golden apples peal and scoop out the center.
2, Mix 3 cups of water add 5 table spoons of sugar and 2 lemon’s juice.
3, Add apples to the mixed lemon juice so that they don’t turn black.
4, Place the apples in a flat utensil and pour the lemon juice all over.
5, Cover the utensil and cook the apples for 5 to 10 minutes, keep on checking the apples so that they don’t break or get over cooked.
6, after that place the utensil under fan to cool the apples and the left over juice gets soaked.
7, take half kg of fresh white cream, half sweetened condensed milk tin and mix to form a paste.
8, Now pour the cream paste all over the apples and sprinkle the boiled pistachios and mint leaves (one on each apple) all over for garnishing.
9, Place the dish in the fridge and serve chilled.

Chicken Curry

Chicken Curry

Chicken Curry

Ingredients

Chicken (12 pieces) 1 kg
Cooking Oil ½ cup
Soaked tamarind 50 gm
Curry leaves 1 bunch
Coconut Milk 1 tin
Coconut Powder 1 Packet
Cashew nuts 75 gm
Almonds 75 gm
Sesame seeds 50 gm
Red Chilies Round 50 gm
Star anise 50 gm
Melon seeds 50 gm
Roasted gram 50 gm
Peanuts 50 gm
Salt to taste
Water as required

Cooking Method:
Mix and grind sesame seeds, button red chilies, star anise, melon seeds, roasted Gram, cashew nuts, almond, curry leaves and peanuts to form curry masala.
Stir fry the masala till turns golden brown and add salt as per taste.
Add chicken and fry till mixed,
Add water (5 bowls), cover the utensil and cook for atleast 15 – 20 minutes or until chicken is cooked.
Blend coconut powder, coconut milk, almonds and cashew nut, make a paste and add to the chicken gravy.
Add soaked tamarind as per need and mix.
Heat the gravy for 5 – 7 minutes.
Serve hot with bread or plain boiled rice.

dhokla

dhokla

dhokla

Ingredients 
Bengal gram lentils 125 gm
Rice 250 gm
Yogurt 250 gm
Green chilies (chopped) 8 – 10
Garlic (chopped) ½ bunch
Turmeric 1 tsp
Soda bi carb 1 tsp
Oil ½ cup
Salt to taste
Coriander for garnishing

Method 
Put Bengal gram lentils and rice in the water and keep it for 2-3 hours; 
Drain the water; 
Put chickpea pulse, rice and yogurt in a blender add little water blend well;
Add chilies, garlic, turmeric, salt and sweet soda in the paste and mix well and leave it for at least 5 hours;
Pour hot oil on the paste and mix;
Put the paste in the big plate and boil some water in a pot, place the plate on the pot and cover; (this will be cooked by steam)
Cut the dhokla in the shapes you like (e.g. triangles, circles and squares)
Serve hot with chatni.

Ragra

Ragra 

Ragra 

Ingredients
Chickpeas 250 gm
Bread 3 – 4
Kashmiri Red Chilies 12 – 15
Garlic Ginger Paste 2 tbsp
Garlic 1 bulb
Cumin seeds (crushed) 1 tbsp
Tamarind (soaked) 125 gm
White Cumin seeds 2 tbsp
Soda bi carb ½ tsp
Salt to taste
Oil 1 ½ - 2 cup

Method
Leave chickpea in water overnight;
Leave red chilies in hot water overnight;
Put chickpea in water and add some sweet soda and bring it to boil;
Add chopped cumin seeds and garlic in red chilies, blend and make paste;
In a large pot put oil, add garlic & ginger paste and crushed cumin seeds and sauté;
Add red chilies, cumin seeds and garlic paste in the pot and stir;
Add white cumin seeds and salt to taste in it;
Drain the water of boiled chickpeas and mix it in the pot and stir;
Add 3-5 cups water in the pot and add tamarind and bring it to boil;
Taste the salt and add bread and cook till bread become soft (approx. 5-10 minutes)
Serve hot

Moni

Moni

Moni

Ingredients 
Refined Flour 250 gm
Sugar 125 gm
Poppy seeds 1 tbsp
Tragacanth (Gond chopped) 1 tbsp
Oil (for mixing) ½ cup
Oil (for frying) 3 – 4 cup
Green cardamom (chopped) 4 – 5 

Method 
• Add oil to the flour and mix;
• Add sugar, poppy seeds, tragacanth and cardamom and mix well;
• Make thick roti of the paste;
• Cut it into different shapes and fry
• Let it cool at room temperature and serve with hot tea or coffee.

Toblerone cheese cake

Toblerone cheese cake

Ingredients
Cornflakes crushed 2 cups
Butter 4 ounces melted
Honey 4 tbsp
Ingredients for filling
Cream cheese 8 ounces
Fresh cream whipped 8 ounces
Gelatin 2 tbsp heaped + ¼ cup water
Toblerone chocolate chopped 8 ounces
Eggs 3 separated
Vanilla essence ½ tsp
Sugar 5 ounces
Method for base
Crush cornflakes finely mix with melted butter and honey, press in a bottom of spring foam pan, bake on 10 minutes for 180 degree C
Method for filling
Cook yolks and half quantity sugar for 2 minutes dissolve gelatin in ¼ cup water, add in yolks, and beat cream keep aside. Beat egg white stiff with remaining sugar, beat cream cheese and fold altogether with essence, chopped chocolate, put over cornflakes base, decorate with tobelrone and whipped cream.

Popeye fried chicken

Popeye fried chicken

Popeye fried chicken

Ingredients
Chicken 1 kg 12 pieces
Self raising flour 1 cup heaped
Corn flour ½ cup
Salt 1 tsp
Paprika 1 tsp heaped
Baking soda ¼ tsp heaped
Black pepper ½ tsp heaped
Mustard ½ tsp
Egg 1 or 2
Corn crumbs 2 cups
Cold water ¼ cup
Method
In a bowl mix together self raising flour, corn flour, salt, paprika, baking soda, black pepper, mustard and sugar, place corn crumbs in another bowl, beat egg, mix with water into a third bowl, dip chicken pieces in dry flour, then in egg water mixture, then in corn crumbs, deep fry for 15 to 20 minutes till golden brown and crisp. Serve with fries.

Chinnoti simple pulao

Chinnoti simple pulao

Chinnoti simple pulao

Ingredients
Mutton 750 gm
Rice 750 gm
Oil ¾ cup
Onion 1 large
Ginger garlic 1 tbsp
Salt 1 tbsp
Chili powder 1 tbsp
Aalu Bukhara 8
Green chilies 8 to 10 small ones
Tomatoes 3 cut into pieces
Black pepper 10
Black cardamom 2
Cloves 6
White cumin 1 tbsp leveled
Cinnamon 1 stick
Method
Boil mutton with 4 cups water, green chilies, whole spices, ginger garlic paste, salt, chili powder, aalu Bukhara and cook covered for 15 to 20 minutes then add chopped tomatoes, in another pan heat ghee, fry chopped onion, when brown add half cup water and add to it the cooked mutton and fry well add 2 cups water along with the leftover stock, let it cook, add soaked rice and cook for 15 to 20 minutes, when water dries, leave it on dum.

Hot Chocolate with Almond Milk

Hot Chocolate with Almond Milk

Hot Chocolate with Almond Milk

Ingredients:
4 cups Unsweetened Almond Milk, vanilla
2 Cinnamon Sticks, halved
¼ cup Unsweetened Cocoa Powder
¼ cup Granulated Sugar
2 oz Chocolate Chips
Pinch of Salt

Directions:
Pour in almond milk into a sauce pan along with the cinnamon sticks. Bring milk to a boil, then reduce heat low and simmer for 10 minutes. Take cinnamon sticks out of milk and reserve for garnish. Add in the cocoa powder, sugar, chocolate chips and salt into the almond milk and whisk for 1-2 minutes or until well combined. Pour into a cup and garnish with reserved cinnamon stick and enjoy!

Watermelon cheesecake milk shake

Watermelon cheesecake milk shake

Watermelon cheesecake shake

Ingredients:
2 ounce water melon
½ tin condensed milk
2 tbsp lemon juice
1 cup whipped cream
4 Chocó chip cookies
½ tsp vanilla essence
1 cup vanilla ice-cream
1 cup crushed ice
Method:
1. Blend them all.

Four Seasons Pizza

Four Seasons Pizza

Four Seasons Pizza

Ingredients for Dough
Olive oil 2 tsp
Cheddar cheese, grated ½ cup
Mozzarella cheese, grated 1 ½ cups
Ingredients for BBQ Chicken
Onion chopped 1 tbsp
Chicken chunks, boiled ½ cup
BBQ sauce 3 tbsp
Margherita Pizza Sauce
Parmesan cheese, grated 1 tbsp
Tomato, sliced 1
Thin fresh basil strips 1 tbsp
Hawaiian Pizza Square
Pizza sauce 2 tbsp
Smoked sausages, sliced ½ cup
Pineapple tidbits, drained ¼ cup
Pepperoni Pizza Square
Pizza sauce 2 tbsp
Pepperoni 4 slices

Method

Place pizza dough on cookie sheet. Starting at center, press out dough into a rectangle. Brush dough with olive oil. Bake 6 to 8 minutes. 
Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares. Top entire pizza with mozzarella cheese. Bake 10-13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.

Roast Chicken Masala

Roast Chicken Masala

Ingredients:
1 kg chicken whole
1 tbsp chili powder
¼ tsp turmeric
Onion brown crushed 3tbsp
2 blended tomatoes
1 tsp all spice powder
2 tbsp chili sauce
1 tbsp ginger garlic paste
½ cup water
Ketchup 2 tbsp
2 tbsp mayonnaise
½ cup ghee, oil
12-15 curry leaves
Fries for serving
Method:
1. Marinate chicken with all the given ingredients for an hour.
2. Heat oil add curry leaves with chicken and masala.
3. Leave covered for ½ an hour, serve with fries.

Wheat Crackers

Wheat Crackers

Wheat Crackers

Ingredients

Whole wheat flour 1 ¾ cups
Flour 1 ½ cups
Salt ¾ teaspoon
Oil 1/3 cup
Water 1 cup
Salt for sprinkling

Method

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the whole wheat flour, flour and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended.
On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
Bake at 175 degrees C for 15 to 20 minutes or until crisp and light brown. When cool, remove from baking sheet, and separate into individual crackers.

Malai seekh kabab

Malai seekh kabab

Malai seekh kabab

Ingredients
Mince ½ kg
Onion 2 chopped
Green chilies 10
Mint leaves 15
Coriander leaves 2 tbsp
Salt 1 tsp
Malai 3 tbsp
Chili powder  1 tsp
Allspice 1 tsp
Ginger garlic paste 1 tbsp heaped
Method
Put all above together in a food processer and grind well, put mixture on seekh, grill or bake, give dum of coal, serve with onion rings, tomato slices.

Shrewsbury Biscuits

Shrewsbury Biscuits

Shrewsbury Biscuits

ingredients

Butter 125 gm
Castor sugar ¾ cup
Egg yolks 2
Flour 1 ½ cups
Lemon rind, grated 1
Rosewater 1 tbsp

Method

Beat butter and sugar until light and fluffy. Add egg yolks and beat well. Stir in flour and grated lemon rind and rose water and mix to a fairly firm dough. Turn out the dough onto a lightly floured surface and knead lightly to get smooth dough. Roll it out, using a cookie cutter cut into rounds. Place these rounds on the greased baking trays keeping sufficient distance between each. Bake in the preheated oven at 180 degrees C for about fifteen minutes or until the biscuits are firm and a very light brown. Turn them over onto a wire rack to cool completely before storing in an airtight tin.

Russian salad

Russian salad

russsian salad

Ingredients

Potatoes (boiled) 1 cup 
Peas (boiled) ½ cup
Carrot (boiled) 1 cup
Egg (boiled) 1
Mayonnaise 4 tbsp
Fresh cream 2 tbsp
Salt 1 tsp
Black pepper ½ tsp
Castor sugar 1 tsp
Salad leaves for garnish

Method

1. In a bowl mix vegetables, salt, pepper, sugar, mayonnaise and fresh cream together.
2. Serve garnished on bed of salad leaves and decorate with boiled egg slices.

Sesame Biscuits

Sesame Biscuits

Sesame Biscuits

Ingredients

White sesame seeds 4 tbsp
Flour, sifted 1 ½ cup
Butter ½ cup
 Sugar 1 cup
Vanilla essence ¼ tsp
Egg yolks 2

Method

Dry roast sesame seeds for 2-3 minutes. Transfer half the sesame seeds into a grinder, cool completely and grind into a coarse powder.

Whisk together butter and sugar in a bowl. Add vanilla essence and egg yolks and whisk into a smooth batter. Add the ground sesame seeds powder and flour and knead into dough. Refrigerate the dough for 15-20 minutes.

Remove the dough from the refrigerator, divide into small portions and shape into small biscuits. Coat the biscuits with the remaining sesame seeds.

Bake at 180 degrees C for 20-25 minutes.

Club Sandwiches

Club Sandwiches

Club Sandwiches

Ingredients

Cheese slices as required
Chicken boiled 1 ½ cup
Garlic 3 – 4 cloves
Salt to taste
Black pepper to taste
Eggs 2
Mayonnaise ½ cup
Mustard paste 2 tbsp
Butter a little
Cucumber as required
Tomatoes as required
Lettuce leaves as required
Toast slices as required

Method
Boil the chicken with garlic cloves, salt and black pepper.
Sprinkle salt and black pepper on the boiled egg slices.
Butter the toasts.
Mix the mayonnaise and mustard paste.
Apply the mayonnaise mix on the slices.
Place sliced eggs on mayonnaise and mustard coated slices.
Now place buttered toast and put lettuce leaves on it.
Place a cheese slice on it.
Also place tomatoes and cucumber slices.
Now add chicken on it.
Cover with mayonnaise and mustard paste coated slice.
Slice in half and insert toothpick in it.
Serve with fries.

Chocolate fudge Ice-cream

Chocolate fudge Ice-cream

Chocolate fudge Ice-cream

Ingredients:
1 tin evaporated milk (Chilled)
½ tin condensed milk (chilled)
1 ½ cup fresh whipped cream
Chocolate sauce ½ cups
½ cup chocolate chips
Ingredients for fudge sauce:
4 ounce chocolate
Cream 3 tbsp
Butter 1 tsp
Icing sugar 2 ounce
2 tbsp light corn syrup
Method of fudge sauce:
1. Cook all together for 5 mins.
2. Cool and use.
Method for ice-cream:
1. Beat chilled evaporated milk till double.
2. Add in condensed milk, whipped cream, chocolate sauce and tidbits.
3. Put to set till nearly done.
4. Fold in prepared fudge sauce and set until done.

Cappuccino smoothie

Cappuccino smoothie

Cappuccino smoothie

Ingredients:
1 cup yogurt
1/3 cup milk
3 tbsp sugar
1 tbsp chocolate syrup
1 ½ cup ice cubes
½ cup marshmallow
1 tsp coffee

Method:
1. Blend them all.

Nutella Cheesecake

Nutella Cheesecake 

Nutella Cheesecake 

Ingredients:

10 oz graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)

Method:

Break the digestives into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Enjoy:-)

Adapted from Nigella Lawson

photo via:_google_

kofta gravy

kofta gravy

kofta gravy

ingredients
Mince double machined 1/2 kg
Onion 1 grinded
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
All spice 1 tsp
Roasted gram 3 tbsp
Poppy seeds 1 tbsp
Almonds 10
Ingredients for gravy:
Onion 1 raw blended
Ginger garlic paste 2 tsp
Chili powder 1 1/2 tsp
Salt 1 tsp
Coriander powder 1 1/2 tsp
Turmeric 1/4 tsp
All spice 1/2 tsp
Yogurt 1 cup
Method for kofta
Grind mince well mix with ginger garlic paste, salt, chili powder, all spice, onion grinded, grinded gram, poppy seeds and almonds, mix very well, add 1/4 cup water make into balls.
Method for gravy
heat 1/2 cup oil add blended onion, ginger garlic paste, fry well for 5 minutes, add salt, chili powder, turmeric, coriander powder, fry well adding little water, add yogurt, fry till oil comes on top, add koftas, fry in masala for 5 minutes, add 1 1/2 cup water for gravy, cover and cook for 10 minutes, lastly add all spice, chopped coriander leaves.

Dutch apple pie

Dutch apple pie

Dutch apple pie

Ingredients for base
Flour 2 cups heaped
Butter 5 ounces
Caster sugar 2 ½ ounce
Chilled water as required
Egg yolk 1
Baking powder ½ tsp
Ingredients for filling
Apples 3 cut in thin slices
Sugar ½ cup
Corn flour 1 tsp heaped
Cinnamon ½ tsp heaped
Lemon juice 2 tbsp
Method for filling
Put altogether in a sauce pan and cook till apples tender.
Method for dough
Sieve flour, baking powder add in butter and caster sugar, mix slightly with your hands till mixture resembles bread crumbs, add egg yolk, knead with chilled water, divide dough into half, make into balls, chill for 15 minutes, roll out one ball of the dough, spread on the base of the pie dish, bake blind for 15 minutes, remove, put filling, roll the leftover dough, place on top, brush with beaten egg white, bake for 30 minutes on 180 degree C.

Chocolate chai frappe

Chocolate chai frappe

Chocolate chai frappe

Ingredients:
2 tea bags
½ cup boiled water
2 cups chocolate milk
1 ½ cup ice cubes
2 tbsp sugar
Method:
1. Put tea bags in a bowl and pour hot water in it and leave it for 15 mins till it cools down.
2. Now remove tea bags and put the tea water in a blender with 2 cups chocolate milk, sugar and ice cubes.
3. Now pour it in cold glasses and serve.

Chicken Biscuit Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Ingredients:
½ kg cooked chicken
½ cup milk
2 ounce butter
4 tbsp flour
4 sliced mushrooms
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Mixed herb 1 tsp
½ tsp paprika
For topping:
¼ cup cheddar cheese
1 tbsp onions
1 tsp parsley
½ tsp paprika
250 grams biscuits or salted bakhar khani
Method:
1. In a large sauce pan add butter, flour, seasonings and milk till thick, now add cooked chicken and mushrooms with seasonings.
2. Put in greased pie dish top with cheese, biscuits,paprika,onion and parsley.
3. Bake for 15 mins until brown.