Chocolate doughnuts

Chocolate donuts

Ingredients

Flour 2-1/2 cup

Caster sugar 5 tbsp

Melted butter 3 tbsp

Egg 1

Dry milk powder 4 tbsp

Luke warm water to knead

Instant yeast 1 tbsp

For chocolate icing:

Butter 1 ounce

Icing sugar 6 tbsp

Cocoa powder 2 tbsp

Cream 2 tbsp

Water 1 tbsp

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Cooking Directions

Take a bowl and mix flour, sugar, milk powder, instant yeast, egg and melted butter with luke warm water.

Dough should be soft after mixing.

Strike this dough few times on a plain surface to make it smooth.

Cover this dough with a lid and let it rise for 1 hour.

Roll the dough once it is raised to cut the donuts.

Cut the rolled dough with a doughnut cutter.

Leave them for 1 hour to rise again on a greased tray after covering it.

Heat up oil in a pan for frying.

Fry doughnuts on a medium flame for 4-5 minutes.

Let them cool after frying.

For chocolate icing, heat up icing sugar, cocoa powder, cream, butter and very little water in a pan.

Cook until it become little thick.

Let it cool for some time.

Dip one side of doughnut in a chocolate icing and serve them

Gulab jamun

Recipe Ingredients

2 cups dry milk powder

2 tsp baking powder

1 tsp flour

2 tbsp clarified butter

2 eggs

Clarified butter for frying

Ingredients for syrup:

2 ½ cups sugar

2 cups water

7-8 cardamoms

A pinch of flood color

Recipe Method

Mix all the ingredients and add eggs, knead well, until eggs are incorporated in the dry ingredients.

Make a uniform smooth dough, form small balls and deep fry in clarified butter on low flame till light brown.

Mean while in a separate pan dissolve sugar and water to form syrup. Then add cardamoms, color and bring it to boil.

Cook till the sugar is dissolved in water and there are no granules left behind.

When the balls are brown, sieve them out of clarified butter and out them starlight into the syrup.

Leave them for 5 to 10 minutes, gulab jamun are ready to serve.

Chicken shashlik

Recipe Ingredients

Boneless chicken  1/2 kg

Capsicum  2

Onion  2

Tomatoes  2

Shashlik sticks  4-6

Tomato ketchup  1/2 cup

Tamarind juice  1/2 cup

Red chili powder 1 tsp

All spice powder 1 tsp

Chaat masala   1 tsp

Garlic powder 1 tsp

Salt  1 tsp

Mustard paste 1 tbsp

Ginger garlic paste   2 tsp

Green chili paste   1/2 tsp

Black pepper   1/2 tsp

Vinegar  2 tbsp

Water   2 tbsp

Oil  4 tbsp

Recipe Method

Marinate 1/2 kg boneless chicken with 2 tsp ginger garlic paste, 2 tbsp vinegar,1 tsp red chili powder, 1 tsp all spice powder, 1 tbsp mustard paste, 1/2 tsp salt,1/2 tsp black pepper,2 capsicum,2  onions,2 tomatoes and 1 tsp chaat masala.

Now place them on 4-6 shashlik sticks.

Heat sizzling platter and place shashlik sticks on them and cook till golden brown.

Ina bowl mix 1/2 cup tomato ketchup, 1/2 cup tamarind juice,2 tbsp water, 1 tsp garlic powder, 1/2 tsp green chili paste and 1/2 tsp salt.

Pour the sauce on the shashlik sticks and serve.

Spicy fried rice

Recipe Ingredients

• Rice2 cups
• Chopped carrots2
• Chopped capsicums2
• Chopped green chilies6
• Eggs3
• Oil½ cup
• Sesame seed oil1 tsp
• Brown sugar1 tsp
• Yellow food coloras required
• Red chili flakes1 tsp
• Soya sauce2 tbsp
• White vinegar2 tbsp
• Saltto taste
• Knorr chicken cube1
• Mushroom sliced1 tin
• Chopped spring onion1 cup
• Chopped garlic  4

Recipe Method

1. Wash and soak 2 cups of rice. Boil them and add in 1 tbsp vinegar and salt. Boil it for 5 minutes and simmer. Take some oil in the pan, add in garlic and fry it till it is golden brown. Add some yellow food color in eggs and beat them. Put the egg in the frying pan and keep on moving so that the egg is cooked and is in pieces. Take it out and keep it aside. Add chopped carrots, chopped capsicum and 1 tin mushroom in the frying pan and stir fry it. Now add in 1 tbsp white vinegar, 2 tbsp soya sauce, 1 knorr chicken cube and 1 tsp brown sugar. Add in the rice and mix everything. Add in 1 tsp sesame seed oil. Dish it, add in egg on the top and serve.

Broken glass dessert

Recipe Ingredients

• Lime flavored Jelly1 packet
• Orange flavored Jelly1 packet
• Strawberry flavored Jelly1 packet
• Boiling water, divided3 cups
• Cold water, divided3 cups
• Canned pineapple juice1 cup
• Gelatin powder2 tbsp
• Biscuit crumbs2 ½ cups
• Butter, melted½ cup
• Brown sugar½ cup
• Chilled cream2 cups
• Caster sugar½ cup
• Vanilla essence1 tsp

Recipe Method

1.  
2.  Place lime, orange, and strawberry jelly crystals into 3 separate
3. 9×9-inch glass dishes.
4.  Pour 1 cup boiling water into each flavor of gelatin mix; stir
5. the gelatin until dissolved.
6.  Pour 1 cup cold water into each flavor of gelatin, stir to
7. combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
8.  Heat pineapple juice in a saucepan until hot but not simmering.
9. Stir gelatin into pineapple juice until dissolved.
10. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
11.  Mix biscuit crumbs, melted butter, and brown sugar
12. together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9×13-inch cake pan to make a crust.
13.  Pour cream into a large metal mixing bowl and beat with an
14. electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
15.  Cut the different flavors of jelly into cubes. Use a thin
16. spatula to lift the cubes away from the bottom of the dish and loosen them.
17.  Very gently fold the thickened pineapple juice and jelly cubes
18. into the whipped cream mixture until thoroughly combined. Spoon into the biscuit crust.
19. 9. Sprinkle the cake with reserved biscuit crumb mixture.
20. 10.  Refrigerate until set, at least 3 hours to overnight

Chocolate mousse drink

Recipe Ingredients

• Cooking chocolate 300 gm grated
• Eggs 3
• Caster sugar ½ cup
• Coco powder 1 tbsp heaped
• Whipped cream 300 gm
• Grated chocolate to decorate

Recipe Method

1. Melt chocolate in a heat proof bowl over a pan of simmering water, stir until melted, remove from heat and cool slightly, beat eggs, gradually adding in sugar, beat for 10 minutes until is doubled in volume, fold in cooled chocolate and coco powder until combined, in a separate bowl beat cream until stiff, carefully fold the cream in chocolate mixture, spoon into 6 serving glasses, chill for 1 hour, decorate with extra whipped cream and grated chocolate.

Chicken tandoori boti

Recipe Ingredients

1/2 kg Beef or mutton
to taste Salt
1 tsp Ginger garlic paste
1/2 cup Plain yogurt
1/2 tsp Turmeric
1/2 tsp Red chili powder
1/2 tsp Crushed red chili
1/2 tsp All spice powder
1/2 tsp Crushed cumin seeds
1/2 tsp Crushed coriander seeds
pinch Nutmeg
pinch Saffron
2 Lemon juice
1 tbsp Papaya paste
1 tbsp Oil

Recipe Method

To prepare the marinade mix together the salt, ginger garlic paste, papaya paste, crushed black pepper, plain yogurt, turmeric, red chili powder, crushed red chili, all spice powder, crushed cumin seeds, crushed coriander seeds nut meg, lemon juice, saffron and oil. Marinate the beef /mutton with the prepared marinade for 4-5 hours.
Preheat the oven at 150C or 350F. Place the marinated meat onto a baking tray and bake for 20-20 minutes.
When soft and tender, remove the baking tray. Serve the tandoori boti with salad.