Kesari Chawal

INGREDIENTS
RICE 1/2 kg
SALT 2 tsp
SAFFRON 1/2tsp
BAY LEAVES 2
CINNAMON 2 sticks
GREEN CARDAMOM 4
TURMERIC 1/2tsp
MILK 1cup
CASHEW NUT ROASTED 2 tbsp
RAISIN 2 tbsp
COTTAGE CHEESE 200 gm
OIL 1/2cup
RED CHILI (KASHMIRI) 6
DIRECTIONS
Soak 1/2 kg rice for 30 minutes. Heat 1/2 cup oil in a pan, add 2 bay leaves, 2 cinnamon sticks, and 4 green cardamoms. Fry and the add 200 gm cottage cheese cut into pieces. Also add 2 tbsp roasted and chopped cashew nuts. Now add 2 cups water along with 2 tbsp raisin, coconut, 1/2 tsp turmeric and 1/2 tsp saffron dissolved in some milk. Now add soaked rice along with 2 tsp salt ,6 Kashmiri red chilies and cook for 10 minutes. When less water remained, simmer for 15 minutes.

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Kashmiri Chaye

INGREDIENTS

WATER 4 cup
SODA pinch
GREEN CARDAMOM 4
MILK 1/2 liter
ALMOND & PISTACHIO 50 gm
TEA LEAVES 1 tbsp
SUGAR as required

DIRECTIONS
In pan, put together 4 cup Water, 1 tbsp Tea leaves and 4 Green cardamoms. Cook on low flame till water remains half. Now add a pinch of soda and beat well. Separately boil 1/2 liter milk and add tea mixture. Pour in cups, top with chopped almond and pistachios. Serve hot.

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Fried Rice With Vegetables

INGREDIENTS

OIL 1 cup
RICE 3 cup
FINELY CHOPPED CARROTS 2
FINELY CHOPPED CAPSICUM 2
ONION FINELY CHOPPED 2
GREEN CHILIES 4
GARLIC 6 cloves
SPRING ONIONS 4
SESAME OIL 1 tsp
SUGAR 1 tsp
CHICKEN FLOUR 1 tbsp
BLACK PEPPER POWDER 1/2 tbsp
WHITE VINEGAR 2 tbsp
SOYA SAUCE 3 tbsp
SALT to taste

DIRECTIONS

Wash and soak the rice.Add1 tbsp salt and boil till half done, drain the water.
Heat oil in a large skillet, fry the onions till they turn golden brown. Now add 3tbsp Soya sauce 2 tbsp vinegar, 1/2 tbsp black pepper powder.
Add 2 chopped capsicum, 2 finely chopped carrots and 4 finely chopped green chilies.
Stir fry and add the rice along with the 1 tsp sugar and 1 tbsp chicken flour, Mix well and drizzle with sesame oil and garnish with chopped spring onions.

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Pineapple Cake

INGREDIENTS

PINEAPPLES Tin

FLOUR 50 gm

BUTTER 50 gm

EGGS 4

BAKING POWDER 1 tbsp

VANILLA ESSENCE 1tsp

PINEAPPLE SYRUP as required

DIRECTIONS

Add half of the pineapple slices in a blender and blend till a smooth paste is formed.
In a large bowl with an electric beater beat in the sugar and eggs. Blend in the butter and beat on high speed for 2minutes.Mix in the vanilla essence, baking powder, and pineapple paste. Finally fold in the flour. Grease a cake mould and pour the batter into it. Bake in a microwave at 100percent M for 15 minutes.
Method for making pineapple syrup.
In a microwave safe bowl add in the remaining pineapple slices and heat ina microwave at 100% for 3 minutes.
Pour the pineapples onto the cake. Allow the syrup to settle for 15 minutes.
Carefully invert on a cake plate to cool completely.

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Cold Coffee

INGREDIENTS

MILK 1cup

CHOCOLATE 1/2cup

CREAM as required

CHOCOLATE ICE CREAM as required

INSTANT COFFEE 1 tbsp

DIRECTIONS
In a blender blend together all the engredients. Then blend in the ice cream until smooth.Pour the cold coffee in serving glasses. Garnish with grated chocolate and a dollop of cream.

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Chicken Strips

INGREDIENTS

CHICKEN BONELESS 1/2 kg

EGGS 2CRUSHED

BLACKPEPPER 1 tsp

MUSTARD POWDER 1 tsp

WHITE VINEGAR 1 tbsp

SOYA SAUCE 1 tbsp

CHICKEN POWDER 1 tbsp

CORN FLOUR 2 tbsp

OIL for frying

BREAD CRUMBS as required

SALT as required

DIRECTIONS
Cut the chicken into thin strips. To make the marinade mix together 1tsp crushed black pepper, 1 tbsp white vinegar, 1 tbsp Soya sauce, 1 tsp mustard powder, 1 tbsp chicken powder, 2 tbsp corn flour and salt as required.
Put the chicken strips in the prepared marinade .Then dip into the beaten eggs and dredge in breadcrumbs. Leave aside for 15 minutes.
Heat oil in a wok and deep fry the chicken strips until they turn golden brown.
Serve with tomato ketchup

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Haleem

HaleemMEAT BOILED
1 kgWHEAT
1 cupOIL
1 cupSPLIT GREEN LENTIL
1/4 cupRED LENTILS (BOILED)
1/4 cupSPLIT BLACK GRAM
1/4 cupYELLOW GRAM (BOILED)
1/4 cupONION
250 gmTURMERIC POWDER
1 tspNUTMEG
1 tspMACE
1 tspALL SPICE POWDER
1 tspGINGER GARLIC PASTE
1 tbspCHILI POWDER
2 1/2 tspSALT
to taste

DIRECTIONS
In a pan, put together 1 kg boiled Meat, 2-1/2 tsp Chili powder, 1 tbsp Ginger garlic paste, 1 tsp Turmeric powder and Salt to taste. Now cook with 2 glasses of water over low flame. Mash the meat well. Grind together 1/4 cup boiled Split green lentils, 1/4 cup boiled Red lentils, 1/4 cup boiled Split black gram and 1/4 cup boiled Yellow gram. Add all the lentils to the meat mixture and cook for another 30 minutes. Add 1 tsp nutmeg powder and 1 tsp mace powder. Also add 1 tsp all spice powder and mix well. Lastly heat 1 cup oil in other pan, add 250 gm chopped onion and fry till its color turn to golden brown. Pour this mixture on top of Haleem and serve hot.

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