Prawn biryani Ingredients

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For the rice: 2 cup long grain basmati rice 5 cup water few chopped mint leaves 2 tsp mix of whole garam masala (wrapped In a muslin cloth). 3 tbsp salt For the prawns: 1/4 cup oil 1 large onion finely sliced 1 tsp ginger/garlic paste 1 1/2 tsp red chili powder 1/2 tsp haldi 1 tsp dhaniya powder 1/2 tsp garam masala powder 2 chopped tomatoes 3 tbsp curd. 2 tbsp lemon juice 2 cup good size prawns (cleaned and washed (sweet water prawns will be better) 4 tbsp water For layering: 1/4 cup chopped coriander and mint leaves 2 drained fried onion 3 tbsp oil and 4 tbsp water. 1/4 tsp saffron colour

Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. For the rice: Soak the rice for 1/2 hour then boil in salted water with the mint and spice wrap until half cooked then strain and set aside. For the Prawns:Heat oil in a pot and fry the prwans till it turns pink and remove. In the same oil fry the onion till light golden then add ginger/ garlic paste and all the spices. Add in chopped Tomatoes and fry till it is mushy, add in the curd. Toss fry the masalas then add the prawns and toss again. Add water and allow the prawns to cook well for around 5 min. Then add the lemon juice and remove from heat. Now prepare your biryani: Spread a layer of rice at the bottom of your pot, top it with prawns and layering items then top this with the rest of the rice. Cook over low flame(dum) for 30 min. Remove from heat , bring out on a dish and serve.

Chicken 65 Serves 4 people

Ingredients
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1 lb. Chicken Breast (cubed)

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2 Egg Whites 2 Tbsp. Red Chili Powder 1 Cup Corn Flour 1 Cup All Purpose Flour Salt to Taste 2 Cups Buttermilk 1 Onion (3/4 chopped large; 1/4 ringlets) 1 Green Pepper (chopped large) 5 Green Chillies (cut in strips) 1 tbsp. Ginger/Garlic Paste 3/4 Cup chopped fresh Cilantro Red Food Color

Directions
1. 2. 3. 4. 5. 6. 7. Marinate chicken, egg whites, Red Chili Powder, Corn Flour, All Purpose Flour and salt for 1 hour. Deep Fry marinated chicken pieces. In frying pan, saute chopped onions, green peppers, green chillies and ginger/garlic paste. Lower heat and add buttermilk & food color; let heat to slow boil. Add deep-fried chicken pieces; let cook on medium heat until desired consistancy (I prefer a little masala; some prefer dryer). Transfer to serving dish and garnish with cialntro and onion ringslets. Serve with Naan or Parathas

Refridgerator Chocolate Cake

Ingredients
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200gms Unsalted Butter 2 Eggs (if veggie you can avoid it) Powered Sugar as per taste Cadburys Drinking Chocolate Powder as per requirements ( Min. 7 to 8 tbsps) 1/4 tsp Coffee 1 Big pack of Marrie Biscuits Bowl Spatula Foil Paper

Directions
1. 2. 3. 4. 5. 6. 7. Melt the Butter in microwave or on cooking range. Add Beated Eggs to it. Add Powered Sugar as per your prefrence (You can add more later also) Mix well. Add Chocolate powder (Depends how much chocolaty you would like) Mix well. Add Coffee and mix again.

8. Crush marie biscuits by hand and add it to the mixture. Crush some of them into almost powdered form which will make the mixture thicker. Keep mixing the biscuits in the chocolaty mixture till the batter can cover the biscuits. That means when you start seeing that the chocolaty mixture is not covering the biscuits any more then stop adding. 9. Now lay flat the foil paper on the kitchen counter top and turn one side little upwards as if you are making a wall for the mixture to get support. 10. You can take a big foil paper or divde it into two portions. 11. roll the mixtre with the foil and close the ends like toffee wraps. 12. Refridgerate the rolls for an hour. 13. Remove the rolls after dinner from the refridgerator and cut into round pieces with a sharp knife and enjoy the yummy Chocolate cake. 14. I am sure you will love them.

Rass Malai
Ingredients
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1 cup Powder Milk 2 tbsp Flour (Maida) 1 tsp Baking Powder 1 Whipped Egg (for Kneading) 2lt Fresh Milk 8 - 10 Elaichi Crushed Badam and Pista Sugar to taste

Directions
1. Mix Powder Milk, Maida, Baking powder in a bowl and knead this mixture with Whipped egg until its become soft. 2. Make a small ball and press it with hands and make round shape and keep it side in try or plate. you can make 10 to 12 balls of that mixture. 3. Put 2lt milk and Elaichi in a wide fry pan or any pot (must be wide). 4. When milk comes to boil put sugar (to tast) in it and stir in low Heat till 5 to 10 minutes. 5. Put all balls in that bowling milk. (make sure that all balls are separate). 6. Let all balls to cook in that milk about 45 to 60 minutes. (on Low Heat) 7. When Balls become double of their own sizes, take off from Stove. 8. Take out in wide dish and put crush badam and Pista on it and keep in a fridge. 9. Serve it cool.

dry fruit chikki

Ingredients
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1 cup Powder Milk 2 tbsp Flour (Maida) 1 tsp Baking Powder 1 Whipped Egg (for Kneading) 2lt Fresh Milk 8 - 10 Elaichi Crushed Badam and Pista Sugar to taste

Directions
1. Mix Powder Milk, Maida, Baking powder in a bowl and knead this mixture with Whipped egg until its become soft. 2. Make a small ball and press it with hands and make round shape and keep it side in try or plate. you can make 10 to 12 balls of that mixture. 3. Put 2lt milk and Elaichi in a wide fry pan or any pot (must be wide). 4. When milk comes to boil put sugar (to tast) in it and stir in low Heat till 5 to 10 minutes. 5. Put all balls in that bowling milk. (make sure that all balls are separate). 6. Let all balls to cook in that milk about 45 to 60 minutes. (on Low Heat) 7. When Balls become double of their own sizes, take off from Stove. 8. Take out in wide dish and put crush badam and Pista on it and keep in a fridge. 9. Serve it cool.

Chicken 65 2

Ingredients
2 lbs. Chicken(boneless, skinless thighs) 2 tsps. Corn Flour 2 tsps. All Purpose Flour 1 no. Egg 1 tsps. Ginger(paste) 1 tsps. Garlic(paste) 2 tsps. Red Chilies(powder) 12 nos. Green Chilies 2 cups Yoghurt 1 tsp. All spice powder(cloves, cinnamon, cardamom) 4 drops Food Color(Red) Onion for garnishing 3 tsps. Lime juice Salt to taste Vegetable Oil for frying

Directions

1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required. 2. Add chicken pieces to the batter and marinate for an hour. 3. Deep fry the marinated chicken pieces till they turn golden. 4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces. 5. Fry for 4-5 minutes and remove from heat. 6. Add lime juice, mix well and garnish with onions.

Chicken Lollypops
Serve 4

Ingredients
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1/2 kg chicken wings 1 cup gramflour 1 tsp salt 1 tsp crushed red chillies 1 tsp crushed and roasted cumin seeds 2 green chillies(finely cut) 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1 tbsp crushed coriander oil for frying

Directions
1. 2. 3. 4. 5. 6. Make a thick paste with gram flour,water and all spices. Separate the meat at the end of the wings from the bone and push it up to make lollypop shape. Dip lollypops in gram flour mixture and set aside for a little while. Heat oil in a wok and fry them one by one. When lollypops turn golden, place them on paper towels. Serve delicious chicken lollypops with salsa.

Tuna salad
Ingredients
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1 can drained tuna 1 small onion finely chopped 2 hot chopped green chilli 1 small tomato cut into cubes 1/2 c canned corn 2 tbsp cubed feta cheese 2 tbsp lemon juice 1/4 tsp black pepper 1 tbsp hot sauce

Directions
1. In a bowl combine tuna, onion, chilli. tomatoes, corn and feta and toss. 2. Add b pepper, hot sauce and lemon hjuie and toss again to mix all well. 3. Bring out on a plate and serve with rolls, put them in chapati, or eat them on it's own.

Tuna Salad
Serve 2ppl

Ingredients
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2 tins tinned tuna (solid chunk or flaked) 1 Medium Onion (chopped fine) 1 green chilli (de-seeded and chopped fine) 2 tbsp coriander 2 tbsp mayonnaise fresh ground black pepper to taste

Directions
Open the tuna tins and drain the contents into a sieve, letting the water flow out In a mixing bowl, mash the tuna with a fork Add the chopped onion, green chilli and coriander Add the mayonnaise Add the pepper Mix well with fork Note: if the mix is too dry, add some more mayonnaise, taking care not to make the mixture too wet (since this is a filler for sandwiches - you don't want soggy sandwiches) 8. Take four slices of bread, spoon the mixture evenly onto all of them, cover with slices of bread and cut into diagonals and cling wrap and refrigerate to be used in a few hours. 1. 2. 3. 4. 5. 6. 7.

Patthar ka gosht
Ingredients
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1 tsp fresh ginger, crushed 1 tsp fresh garliic, crushed 6-8 fresh green chilies, crushed to a taste 1 tsp Patthar ka phool, ground 1 tsp black peppercorns, ground salt to taste 1 tsp garam masala power 2 tsp refined oil 1 kg lamb boneless 250 gms yogurt 10 gms raw papaya 2-3 onions, sliced into rings

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2-3 lemon wedges 1 bunch fresh mint leaves

Directions
1. Take ginger, garlic, chilly, patthar ka phool, black peppercorn, refined oil, salt, garam masala powder, yogurt and raw papaya in a bowl. 2. Put lamb pieces in the above seasoning and keep a side for an hour. 3. Heat a stone preferably granite on chacoal. 4. Place the marinated lamb over the heated stone . 5. Cook on both the sides. Serve hot, with the onion rings and lemon wedges.

Tuna & tamater

Ingredients
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1/4 c oil 2 onion thinly sliced 1/2 tsp garlic & ginger paste 1 1/2 tsp red chili powder* 1/2 tsp Turmeric* 1/4 tsp coriander powder* 1 tsp salt or adjust to your taste* 2 tomatoes cut into cubes 1 can drained tuna 1/4 c water 4-5 green chili 5-6 small Lemon leaves

Directions
1. In a pot heat the oil. fry the onion till transparent. 2. Add ginger & garlic paste, the stared spices & fry all for 2 min. 3. Add the tomatoes & fry until it becomes a little mushy. 4. Add the tuna & toss all to combine the tuna with the spices & fry for 3 min. 5. Pour the water & let it cook on medium heat. 6. Let the oil float on top of the tuna then add green chili & lemon leaves. 7. Cover & cook for 2 min. 8. Serve hot with steamed rice & dal. * if you don't like the strong smell of tuna just wash tuna under tap water & drain out for 1/2 hour.

Ridge Gourd (turai)