Fruit Cake 

Ingredients:

• 1-1/2 cups liquid coffee
• 1 (15-ounce) box raisins
• 1-1/2 teaspoon baking soda
• 3/4 cup cooking oil
• 2 cups sugar
• 3 eggs
• 3 cups flour
• 1/4 teaspoon baking powder
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon mace
• 8 ounces walnuts, chopped
• 1 jar maraschino cherries, undrained
• 1 pound mixed fruit

Preparation:

Boil raisins in coffee. (Use leftover coffee.) Add baking soda and let stand until cool.

Cream together oil, sugar and eggs. Add flour, baking powder, salt, cinnamon, allspice, cloves, mace, and walnuts, adding cherry juice and coffee to make mixing easier. Fold incherries, raisins and mixed fruit. Spoon into 4-5 small greased and floured loaf pans.

Bake at 325 degrees F. for about 1 hour and 20 minutes. Fruitcake is done when it springs back to a light touch. When completely cooled, wrap in aluminum foil. 

Chicken Ginger

Ingredients :

• 300 gm Chicken boneless
• 150 gm yogurt
• 2tbsp Ginger Garlic paste
• 1 onion chopped
• 4 green chilies chopped
• 1 medium size Ginger cut in julienne
• 1/2 tsp Garam masala
• Fresh Coriander chopped as required
• 1 tsp Turmeric powder
• Salt to taste
• 3 tbsp Oil
• Red chili to taste 

Chicken Ginger Method : Heat the oil in pan and fry the garlic and ginger paste. Add chicken and cook till it changes it color to brown, now take out chicken from this pan. In the same pan add onion and fry it, when it change the color add salt, turmeric, garam masala, green chilies and red chili. Now cook this for 6-8 minutes and then add beaten yoghurt in it. Add fried chicken and some water and cook it on low heat till the chicken become tender and the gravy leaves the oil. Add ginger and coriander at the end Serve with naan or chappati.

Labnani Kabab

Recipe Ingredients

• Mince 1 kg
• Boiled macaroni 1 cup
• Peas boiled 1 cup
• Bread crumbs 1 packet
• Eggs 2
• Onion chopped 3
• Potatoes boiled 3
• Tomatoes 3
• Green chilies 6 to 8
• Ginger garlic paste 1 tsp
• Crushed black pepper 1 tsp
• Oil as required
• Salt to taste

Recipe Method

1. In a pan put together 1 kg mince, 1 tsp ginger garlic paste, 3 chopped onion and salt to taste. Cook over low flame till mince tender and water dries.
2. Add in 3 chopped tomatoes, 6 to 8 chopped green chilies, 1 cup peas, 1 cup boiled macaroni and mix well. Now chop well in a chopper.
3. Now add in 1 tsp crushed black pepper and make long round kababs.
4. Now in a wok Heat oil as required.
5. Dip each kabab in beaten egg, roll in bread crumbs and deep fry in oil.
6. Remove from oil, spread on a paper and serve hot.

Carrot Coconut Cookies

Ingredients

2 tablespoons orange juice

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup margarine, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup mashed cooked carrots

• 3/4 cup shredded coconut
• 
  
• Orange-Butter Frosting:
• 1/3 cup margarine, softened
• 3 cups confectioners' sugar
• 2 teaspoons grated orange zest
• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
• Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
• Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
• To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.

Deghi Zarda

Recipe Ingredients

Sela rice  1/2 kg soaked for 4 hours

Yellow color  1/4 tsp

Green cardamom  6

Salt   1/4 tsp

Cloves  6

Orange peel  1 tbsp

Sugar  1/2 kg

Ghee 1/2 cup

Kewra water  1 tbsp

Almonds and pistachio sliced  1/2 cup

Ashrafis red and green   1/2 cup chopped

Khoya  250gm

Gulab jamun  125 gm

Cham cham  125 gm

Silver waraq   2 roll

Recipe Method

Soaked sela rice for 4 to 5 hours, in a pan boil water with yellow color, salt, cloves, green cardamom crushed and orange peel, cook rice till fully done, drain and keep aside, in a pan heat 1/2 cup ghee add sugar with 1/2 cup water, cook stirring till boiling and sugar dissolves completely, add in the boiled rice, mix well, cook on high flame uncovered for 10 minutes till water dries then lower flame and leave it on dum over a tawa for 15 minutes.

Add kewra water remove in a large platter serve garnished with almonds and pistachio, ashrafis, khoya, gulab jamun and cham cham

Chicken Shimla Mirch K Sath

Recipe Ingredients

1/2 kg Chicken boneless
1 cup Oil
2 Lemon
8 Capsicum cut into cubes
1 tsp Turmeric
1 tsp Crushed black pepper
1 tbsp Chili powder
1 tbsp Ginger garlic paste
2 tbsp Soya sauce
to taste Salt

Recipe Method

 
Crush 1/2 kg boneless chicken
cubes, marinate with 2 tbsp soya sauce and a little salt.Heat 1 cup oil in pan,
add mixture of 1 tbsp ginger garlic paste, 1 tbsp chili powder and 1 tsp
turmeric dissolved in little water.Slightly fry mixture and add chicken cubes
with salt to taste. Fry well. Cook till water dries.Separately fry capsicum
cubes and add to the chicken.Now add 2 tbsp soya sauce, 1 tsp crushed red
pepper and juice of 2 lemon. Simmer on low flame.

Aloo Walay Rice

Ingredients:

300 g rice
300 g potatoes (peeled and cut into cubes)
1 onion (finely sliced)
150 g tomatoes
2 tablespoons whole garam masala
50 g green chilies
salt
20 g ginger (finely sliced)
2 tablespoons oil
250 g chicken stock

Directions:

1
1;heat oil and fry onion till brown.
2
2;add salt tomatoes,green chillies,ginger and potatoes and cook well.
3
3;now add chicken stockand more 350g water and bring the boil.
4
4;then add rice and cook on high flame.
5
5;when water evaporates then simmer on low flame for 10 to 15 minutes.
6
serve with raita and salad.

Fresh Orange Juice

Original recipe makes 1 1/2 cups

4 Orange

Directions

1. Lightly smack each orange on the counter. Cut each one in half. Squeeze into a glass. You may also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a strainer.

• Lachay Dar Doodh Paratha

  
  
  
  

  Recipe Ingredients

  • Wheat Flour 250 gm
  • White Flour 250 gm
  • Milk 1 cup
  • Butter  2-3 tbsp
  • Clarified Butter to fry
  • Salt to taste

  Recipe Method

  1. Add in 2-3 tbsp butter and salt in 250 gm of white flour and 250 gm wheat flour.
  2. Knit the flour with 1 cup of milk to make dough.
  3. Roll the dough to make paratha and fry it in the clarified butter.
  4. Serve them hot.

Shahi Haleem 

Ingredients :

meat boneless:2lbs
onion:1med
Ginger Garlic paste:2tbs each
red Chilli powder:2tbs
haldi:1tbs
Salt:2tsp
dhania powder:3tbs
Oil:2cup
yogurt:1cup
Garam masala:1tsp
Green chillies paste:1tbs
ground Mint leaves:1tbs
Wheat:1cup
Barley:1cup
Chana dal:1/2cup
Moong: 1/4cup
Masoor:1/4cup
Arahar:1/4cup
rIce:1/2cup 

 Method :

Soak wheat & barley overnight and boil with 1tsp chilli & haldi powder make it tender and grind it.
Add all dal & rice with enough water to cook and cook till tender and grind.
Heat oil, fry onion, add all masala, yogurt, roast for a while then add meat.
Add water and cook till tender. Add dal & wheat mixture.
Grind it in a mixer or grind manually. Bring to a boil, stirring constantly.
Add garam masala to this.
serve with fried onion strips, lemon, cilantro, chopped ginger and chat masala. 

Winter Special Cup Cake

Recipe Ingredients

1½ cup White flour
2 Eggs
1 cup Sugar powder
1/3 cup Vegetable oil
1/2 cup Asharfian
1¼ cup Yogurt 
1 tbsp Orange peel
1/4 tsp Nutmeg
1/4 tsp Clove powder 
1/4 tsp Oregano
1/2 tsp Baking soda
1/2 tsp Salt
4 tbsp Butter
1 ½ tsp Baking powder

Recipe Method

 
Preheat the oven at 180C.
In a mixing bowl add 1 1/2cup white flour,1 1/2tsp baking
powder,1/2tsp baking soda,1/2tsp salt,1cup icing sugar,1/4tsp nutmeg,1/4crushed
cloves, and 1/4tsp oregano. Mix well.
In a second bowl add 1/3cup oil,2 eggs,1 1/4cup yogurt .Beat
well and add the dry ingredients. Mix again and add the ashrafiyan and 1tbsp
orange rind. Pour the batter into muffin moulds and bake for 15-18 minutes

Yang Zhou Fried Rice

Recipe Ingredients

3 Cups Boiled rice
1 Egg
1/2 Cup Small prawns
1/2 Cup Cabbage
1/2 Cup Capsicum 
1/4 Cup Chicken mince 
1/4 Cup Green onion chopped
1 tbsp Soya sauce
2 tsp Garlic chopped 
2 tsp Ginger chopped
1/4 tsp Salt
1/4 tsp Sugar 
1/4 tsp Black pepper powder
3 tbsp Oil

Recipe Method

 
In a pan heat oil and add 1 beaten egg and scramble egg and
take it out in a plate. Now add reaming oil in pan and add 2 tsp of ginger
chopped, and 2 tsp of garlic chopped and stir fry it for few seconds. Now add
1/2 cup prawns, 1/4 cup chicken mince, 1/2 cup cabbage and 1/2 cup capsicum to
cook. Now add egg with rice to mix. After that put 1 tbsp of soya sauce, 1`/4
tsp of salt, 1/4 tsp of sugar and 1/4 tsp of black pepper powder and fry till it
mix together. Dish it out and garnish it.

 

Beef Shimla Mirch Karahi

Ingredients:

Beef undercut ½ kg 
Yogurt 250 gm 
Red capsicum 1 
Green capsicum 1 
Onion 2 
Green chilies chopped 2 
Tomatoes boiled 3 
Oil ¼ cup 
Crushed red pepper 1 tsp 
Chili powder 1 tsp 
Turmeric 1 tsp 
Butter 1 tbsp 
Cumin crushed1 tbsp 
Coriander crushed 1 tbsp 
Coriander leaves 2 tbsp 
Ginger garlic paste 2 tbsp 
Salt to taste

Method: Heat ¼ cup oil in a pan, add ½ kg beef cubes and fry till golden brown.  Now add 2 tbsp ginger garlic paste and mix well.  In a bowl beat together 250 gm yogurt, 1 tsp crushed red pepper, 1 tsp chili powder, 1 tsp turmeric, 1 tbsp crushed coriander, salt to taste and ½ cup water.  Also add 2 chopped onion, 3 coarsley chopped tomatoes and salt to taste. Cover and cook for 15 – 20 minutes.  Now add 2 chopped green chilies, 1 red capsicum and 1 green capsicum cut into cubes.  Fry well on gihg flame.  Lastly add 2 tbsp coriander leaves and 1 tbsp butter. Dish it out and serve.

Green Onion Rice

Ingredients:

Boiled rice 1/2 kg 
Spring onion 1/2 kg 
Eggs 2 
Butter 100 gm 
Black pepper 1 tsp 
Salt 1 tsp 
Soya sauce 2 tbsp

Method: Heat 100 gm butter in pan, add 2 beaten eggs and fry.  Stirring continuously. Add 1/2 kg chopped spring onion, 1 tsp black pepper powder, 1 tsp salt, 2 tbsp soya sauce and 1/2 kg boiled rice.  Mix well and serve.

Creamy Chicken Masala

Recipe Ingredients

• Chicken boneless ½ kg
• Onion ground 1
• Green chilies ground 2
• Tomatoes ground 2
• Fresh cream ¼ cup
• Cinnamon 3 inches piece
• Crushed cumin 1 tsp
• Chili powder  1 tsp
• Crushed red pepper 1 tsp
• Ginger garlic paste  1 tbsp
• Butter   1 tbsp
• Turmeric  ¼ tsp
• Oil 2 tbsp
• Tomato paste 2 tbsp
• Salt to taste

Recipe Method

1. Heat 2 tbsp oil in a pan, add 1 tbsp ginger garlic paste and ½ kg chicken. Fry well till golden brown.
2. Then add 1 ground onion and 2 ground tomatoes. Fry for 1 – 2 minutes.
3. Add cinnamon stick, ¼ tsp turmeric, 1 tsp chili powder, 1 tsp crushed red pepper, 1 tsp crushed cumin, salt to taste and 2 tbsp tomato paste.
4. Cover and simmer on low flame for 4 – 5 minutes.
5. Remove lid, add ¼ cup fresh cream and 2 ground green chilies. Cook for 1 – 2 minutes.
6. Lastly add 1 tbsp butter, garnish with a few coriander leaves and serve

Dahi Chana Chaat

Recipe Ingredients

Boiled chickpeas ½ kg

Yogurt  ½ kg

Boiled potatoes  2

Whole red chilies  6

Boondi Soaked  1 cup

Tamarind pulp ½ cup

Whole coriander 1 tsp

Cumin seeds 1 tsp

Carom seeds  1 tsp

Green chili paste 1 tbsp

Roasted cumin  2 tsp

Salt  ½ tsp

Onion as required

Tomato as required

Green chilies as required

Coriander leaves as required

Mint leaves as required

Recipe Method

Beat ½ kg yogurt with 2 tsp roasted cumin, 1 tbsp green chili paste and ½ tsp salt.

In a serving bowl spread ½ kg boiled chickpeas, top with beaten yogurt.

Now top with soaked Boondi and 2 boiled potatoes cut into cubes.

Now spread ½ cup tamarind pulp, chopped onion, chopped tomatoes, chopped green chilies, chopped coriander leaves and mint leaves on top.

Dry roast together 6 button red chilies, 1 tsp cumin seeds, 1 tsp coriander seeds and 1 tsp carom seeds. Grind finely and sprinkle on top of chaat.