Tawa Chicken!!

BLACK FOREST CAKE!

Sponge Cake

Ingredients:

Maida 1/2 Cup
eggs 4
Castor Sugar 3/4 Cup
Baking powder 1/4 Teaspoon
Vanilla Essemce 4 Drops
Cocoa Powder 1 Teaspoon

Method:

• Beat egg whites.Add yolks, sugar, b.powder, maida, essence, cocoa powder. Bake.
• Cut cake into layers.Spread cream, coffee powder.
• Cover cake with cream. Spread the chocolate swiss.Serve.

Chocolate Swiss

Ingredients:

Cocoa Powder 1/2 Tablespoon
Sugar 2 Tablespoon
Water or Milk 1/4 Cup

Method:

• Mix all the ingredients. Cook on fire until thickens.Cool.
• Spread on cake.

Shawarma ..!!

Ingredients:

Chicken 1 Kilo
Ginger+Garlic Paste 2 Tablespoon
Vinegar ¼ Cup
Chilli Sauce 2 Tablespoon
Mustard Powder ½ Teaspoon
Red Chillie Powder 1 ½ Tablespoon
Salt To Taste
Soya Sauce 1 Tablespoon
Mayonnaise To Taste

Method:

• Cut chicken into small pieces.
• Take a Bowl and add ginger, garlic paste,chilli sauce, salt, red chilli powder and mustard powder.Mix Well.
• Marinate chicken with this masalah mixture.
• After Marinating chicken cook and Fry chicken.

For Paste:

Mayonnaise 2 Tablespoon
Ketchup 2 Tablespoon
Yogurt 2 Tablespoon

• Mix well.

Put this paste into Arabian Roti. Add boiled potatoes and salad and chicken.
And roll it in Butter Paper.

Hareesa

Part 1 (kababs)

keema 1/2 kilo
onions 2 medium
ginger 1 bar
green chillies 2-3
Baisan 1 Tbsp
Egg 1
Salt to taste
Red chillies Powder to taste
Garam Masalah.. to taste

Method:

• Blend Keema with onions, ginger, green chillies.
• Add other spices..egg, baisan.
• Mix well.
• Make small Kababs.
• Fry.

Part 2

Mutton 1/2 kilo
Daliya 1 cup
Dal Mong (dhuli hoi) 1/2 cup
Rice 1/4 cup
ghee/oil 1 cup
salt,red chilli, turmeric, garam masalah to taste
onions 2 medium chopped
tomatoes 2 medium chopped
ginger/garlic 2-3 Tbspn chopped or paste
Corriander.. for garnish..

Method:

• Soak Dal mong, Daliya and Rice for Half hour..
• Boil them until tender.
• Heat oil. Fry Onions.
• Add Ginger Garlic. Fry. Add Meat in it.
• Add all others Spices, Tomatoe. Cook..
• Add water and cover the pot until meat tender & water Dries.
• Fry Meat Well.
• Add boiled Dal mong, daliya and rice Mixture in it..and Cook well..
• Stir constantly.Until it forms like a Haleem..

Part 3 (Tarka)

Heat Oil.. add onions. ginger and green chiillies. Fry.
Spread over Hareesa.. sprinkle garam Masalah on it..
Garnish with dhaniya.. And serve with Kababas..

Baisan Ke Laddu

Batter for Laddu

Ingredients:

Dal Channa (Soaked All Night) - 1 cup
Baking Soda - 1 tsp (Teaspoon)
Baisan - As Required
Salt - To Taste
Cumin (Zeera) - 1 tsp

Method:

• Grind the soaked dal with water.
• For the making the batter thick add baisan.
• Add salt and cumin. Mix the batter well.
• Put it for 2 Hours.

For Frying:

• Heat oil in deep pan.
• Pour the batter with spoon.
• Fry Laddus..

*Serve with Imli and Khobani's Chutni and Grated Raddish.

:: Royal Marinated Chicken ::

Ingredients:

Chicken 1 Kilo
Yougurt 2 cups
Oil 2 tbsp
Salt to taste
Red Chilli Powder to taste
Crushed Red Chillies 1 tsp
Dry Coriander Powder 1/2 tsp
Saffron/yellow food color for color
Potato Wedges 1 cup

Method:

• Mix all the spices in yogurt.
• Marinate chicken and Potato wedges in this batter.
• Cook on Normal Flame until water dries and chicken tender.
• Sprinkle Green Coriander Leaves.
• Serve with Chappati.

::: Jhat Pat Alou :::

Ingredients

Alou 4 sliced

Chopped Red Chillies 1 tsp
Cumin (Zeera) 1/2 tsp
Oil 2 tbsp
Salt to taste
red chillies to taste
dry coriander powder 1tsp
Sooki Methi 1/2 tsp
Coriander Leaves few

Method

1. Heat oil
2. Add Zeera and chopped red chiilies.
3. Add Potatoes. Fry
4. Add Salt, red chilli, dry coriander powder.sooki meethi.
5. Sprinkle Water. Cover the pan .
6. cook until potatoes tender.
7. Sprinkle coriander leaves.