Special Dark Chocolate Birthday Cake Recipe

Ingredients

2 cup flour 

2/3 cup cocoa 

1 2/3 cup sugar 

1 teaspoon baking powder 

2/3 cup butter 

2/3 cup milk 

3 eggs 

A pinch of salt

Method

Sift together cocoa, flour, baking powder and a pinch of salt. Beat eggs well and keep aside. 

Mix butter and sugar. 

Add milk. 

Beat well, till fluffy. 

Add eggs slowly and stir. 

Fold in the flour mixture. 

Add 2-3 teaspoons of water. 

Pour into a greased and floured pan. 

Bake at 190C for 40-50 minutes in a preheated oven. 

Decorate with chocolate sauce and smarties

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Pistachio Cake

Ingredients

120 gms semolina 

100 gms sugar 

100 gms ghee 

125 gms pistachios 

4 tbsp rose water 

4 eggs 

Few drops of green food colouring

Method

Cream the ghee till white, add sugar, and mix well till fluffy. 

Add yolks, one at a time, beating well after each addition. 

Stir in semolina and when wellmixed, add the pistachio paste. 

Lastly fold in wellbeaten whites to which some green colouring has been added. 

Mix well. Pour into a shallow greased baking pan. Stand for half an hour. 

Bake at 350C for approximately 30 mins. or till done. 

Cut into pieces when cold. 

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Yoghurt Chicken

Ingredients

1 whole chicken 

2 med. size tomatoes chopped 

2 tbs yoghurt 

2 medium size onions sliced 

Salt according to taste (mainly 1 1/2 tsp) 

1/2 tsp garam masala 

1 tbs garlic paste 

1 tbs ginger paste 

1/2 tsp chilli powder (or more if want spicy) 

1/2 tsp haldi powder 

Oil 8-10 tbs

Method

Heat oil in pan and add sliced onions. 

Saute the onions until golden brown and then take out and drain oil on paper or napkin. 

Grind the fried onions with tomatoes and yoghurt well. 

In the same oil add the chicken along with the garlic and gingerpaste. 

Mix well and stir for at least 5-10 mins. 

After the chicken is fried for a while add the grinded paste or mixture to the pan along with the rest of the ingredients and cook on low heat, mixing well. You can add a little bit of water if needed but better cook chicken in its own water. 

After chicken is tender mix well and remove from heat. 

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Strawberry Mousse

Ingredients 
1 box of strawberries
2 1/2 cup castor sugar
5 cups cream
4 spoon lemon juice
1 cup boiling water
8 spoon gelatin
8 egg whites




Preparation
Blend strawberries, cream, lemon juice and sugar and keep aside.
Then add the boiling water into the gelatin and make a mixture add the gelatim mixture in the strawberry mixture.
Then add the egg whites and refrigerate untill it has settled. 

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Strawberry Delight

Ingredients
10-12 Fresh Strawberries
2 pints Whipping Cream
1 can of condensed milk
1 can of strawberry pie filling
1 small tin of crushed pineapples
1 tspn of gelutin powder




Preparation
Combine whipping cream and condensed milk with a hand mixer.
When mixed put it in a blender with fresh strawberries, crushed pineapples (include the pineapple water), and strawberry pie filling.
Blend Well.
In 1/4 cup of water add the gelutin powder and cook on stove for a few minutes when done combine in strawberry mixture.
Set it in the refrigerator.
Enjoy this yummy dish. 

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Fruit Flavoured Creamy Yogurt

Ingredients

500ml yogurt/dahi
3 tbsp jam/fruit preserve(your choice)I like rasberry
2 tbsp sugar

Preparation

Depends on the yogurt.
If you have thick yogurt then its great but sometimes we get watery yogurt. In this case use muslin cloth (white netty cotton cloth used to seperate paneer from milk).
Keep yogurt knotted in this cloth for few hours in the fridge till you feel yogurt left is thick.
You will see extra water oozing out.
In bowl add this yogurt and gently mix sugar.
Dissolve the sugar properly.
Take glass cups and fill 1/4 glass with jam and remaining yogurt.
Serve chilled depends on your taste.
It might be too sweet for some and less sweet for others .
Experiment with sugar levels and enjoy this delicious dessert 

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White Chicken Qorma

• Chicken 1 cut into 8 pieces
• Oil or ghee 3/4 cup
• Yoghurt 250 gm
• Cardamom 2
• Cardamom 1
• Cloves 2
• Salt to taste
• Red chilli powder 1 tsp
• Ginger, garlic paste 1 tbsp
• Onion 1
• Cinnamon 1
• Almonds 50 gms
• Nutmeg 1
• Cream as required

Method 

1. Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
2. Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
3. Then add yoghurt mixture in the saucepan and roast well.
4. Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
5. Add cream and serve hot.

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Chicken Marengo

• Butter 1 tbsp
• Virgin Olive Oil 2 tbsp
• Onion(sliced) 1
• Garlic Cloves 2
• Chicken thighs(Skinned) 12
• All-Purpose Flour 2 tbsp
• Grape Juice 1 cup
• Caned Toamtoes(crushed) 400 gms
• Tomatoe Paste 1 tbsp
• Sugar 1 tsp
• Salt & Ground Pepper to taste
• Prawns(Peeled) 225 gms
• Fresh Coriander(chopped)1/4 cup

Method

1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.
5. Cover & simmer for 40 minutes.
6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
7. Remove pan from heat and stir in coriander.
8. Taste for seasoning.
9. Serve hot, straight from the casserole.

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Chicken Mashrooms

• Olive oil 2 tbsps
• Chicken, cut into 10 serving pieces 1 1/2 kg
• Salt 1/2 tsp
• Freshly ground black pepper
• Small button mushrooms 1/2 pound
• Garlic finely chopped 1 tbsp
• Vinegar 1/2 cup
• Chicken stock quarter cup
• Juice of lemon 1
• Parsley leaves chopped 4 tbsps

Method

1. Heat olive oil in a heavy skillet.
2. Sprinkle the chicken with salt and pepper.
3. Put the chicken in the skillet in one layer and skin down.
4. Cook, uncovered, until brown, about 10 minutes.
5. Add the mushrooms.
6. Turn the chicken and cook for another 5 minutes.
7. Remove all fat from the skillet.
8. With the chicken in the skillet, add the garlic and stir.
9. Add the vinegar and stock.
10. Bring to a boil.
11. Add the lemon juice.
12. Sprinkle the chicken with parsley.
13. Cover and cook for five minutes.
14. You want about half cup of liquid.
15. If there is more than that in the pan, reduce it over high heat.

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Spicy Chops

• Mutton or Lamb Chops 1 kg
• Red chilies whole 8
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions,sliced 1 medium size
• Green chilies chopped 2
• Fresh coriander chopped 1 bunch
• Salt to taste
• Oil for cooking

Method 

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
2. Heat oil in a pan, golden fry the onions.
3. Add salt and chops, cover and cook on low heat.
4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
6. Sprinkle chopped coriander and green chilies on top before serving.

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Saag Chicken

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp



Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly
brown.

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve. 

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Afghani Biriyani

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

Method


1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish. 
Serve with Raita.

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Chuqandar Gosht

1 Kg. mutton
800 grm. chuqandar-chopped
1½ tsp. salt (according to taste)
2 tbs. Coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small piece of ginger (Adrak) – sliced
2 tbs. lemon juice

Method

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add chuqandar Cook till chuqandar is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti or boiled rice
Serving: 6 to 8 persons

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Fish Birriyni

450g rohu or any other firm white fish fillets
- 1\2 cup vegetable oil
- 1 level tsp cumin seeds
- 1\2 level tsp mustard seeds
- 1 garlic clove,skinned
- 1 inch piece fresh ginger, peeled
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- Salt to taste
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 6 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 2 bay leaves
- 8-10 dried plumb (allo bahara)
- Oil or ghee
- 6 pieces green chillies
- 2 tbs. Coriander leave
- 2-3of Yellow food color 1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind  the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm.   4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.  
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked. 
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.8. serve with Raita.        

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Gujrati Daal

1 cup split red gram lentil (arhar dal)
1 tsp mustard seeds (raai)
1/2 tsp cumin seeds (jeera)
2 tbsp sugar
1/2 tsp turmeric powder (haldi)
2 tsp coriander powder (dhania)
7-8 curry leaves (kadi patta)
2 cloves (laung)
1 piece cinnamon stick (dalchini)
a pinch asafoetida (hing)
1 tsp salt (namak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 cup tamarind (imli) water
1 tbsp clarified butter (ghee)

How to make gujarati dal:

• Soak gram lentil in water foe 1/2 an hour.
• Then cook with salt, turmeric in a pressure cooker.
• Crush cloves and cinnamon sticks.
• Finely chop green chilies and coriander leaves.
• Heat ghee in a pan and put cumin seeds, mustard seeds and asafoetida in it.
• When mustard seeds crackles put curry leaves in it.
• Then add green chillies and coriander powder and cook.
• Add cloves and cinnamon stick along with boiled gram lentil.
• After few minutes add tamarind water and sugar.
• Simmer for 5 minutes and remove it from the flame.
• Garnish with coriander leaves and serve.

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Daal Nawabi

1 cup split black gram lentil (urad dhuli dal)
1/2 cup Bengal gram (chana dal)
1/2 cup red kidney beans (rajma)
1 piece ginger (adrak)
4 onion (pyaj)
7-8 garlic (lahsun) buds
6 tomato (tamatar)
some tamarind (imli)
2 green chilly (hari mirch)
few coriander leaves (dhania patti) 50 gm cottage cheese (paneer)
1/2 cup curd (dahi)
1 cup cream
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
1/2 tsp black pepper powder (kali mirch) 2 tsp sugar
4 tbsp clarified butter (ghee)

HOW TO MAKE DAL NAWABI:

• Soak all dals and kidney beans in a container for 6-7 hours.
• Grind ginger, garlic buds and onions.
• Finely chop green chilies and tomatoes.
• Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.
• Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.
• Heat ghee in a pan and fry cottage cheese and then take them out.
• In the same ghee crackle cumin seeds and fry onion paste until it turns pink.
• Then add tomatoes and cook for few seconds.
• Then add curd and stir continuously.
• Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.
• Then add some cream and cook for some more time.
• Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.
• Then remove it from the flame and garnish with coriander and serve hot.

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Egg Paratha

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

How to make egg paratha:

• Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
• Now nicely spread little oil over it and fold it in a semi circle shape.
• Spread little oil again and fold it along the length and roll it in a triangle shape.
• Cook on a pre-heated Tawa (griddle). Turn it.
• Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
• Spread butter/oil on this side and let it get golden.
• Similarly cook on the other side till golden brown.

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Tomato Keema Recipe

½ kg. minced beef
250 grm. Potatoes (cut in small pieces)
250 grm. tomatoes (remove skin and chop)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add tomatoes and cook till they are done and water dries.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan or boiled rice.
Serving: 4 to 5 persons

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Vermicelli And Meat Ball Soup

500 gms. cabbage, shredded
60 gms. vermicelli
3 cups each of chicken stock and tomato juice
salt and pepper to taste.
For Meat Balls :
250 gms. minced mutton
3 tbsp. minced onion
tsp. minced ginger
1 egg
1 tsp. brandy
salt to taste.

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Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden colour.
Bring stock and tomato juice to boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately. 

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Chicken Noodle Soup

1 gallon water
1 (4 pound) whole chicken, cut into pieces
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1 pound whole carrots
3 tablespoons chopped lemon grass (optional)
1/4 cup chicken bouillon powder
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped and leaves reserved
1 (8 ounce) package dry egg noodles

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Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour.
Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and cut meat into bite-size pieces.
Return strained stock to pot over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through. 

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