Baghrir /french crepe

preparation time : 10 minutes
cooking time : 10- 20 minutes 












ingredients :

semolina                      250 gram
flour                            4 tbsp
dried yeast                     1 tsp
salt                                   1/2 tsp
warm water                      4 cups
baking powder                   20 gram
sugar                                  1/2 tsp
butter                                  1 tbsp





method :

• in a blander jar take 250 gram of semolina , 4 tbsp of refined flour , 1 tsp of dried yeast , salt and sugar 1/2 tsp ,add warm water and blend it for at-least 7 to 8 minutes .

• now open it and add 20 grams of baking powder . and again blend for 3 to 4 minutes until smooth paste .

• now heat up a non stick pan brush it with butter . and pour 1/4th cup mixture into it and allow it to cook on slow heat for 3 to 4 minutes or until you get nice bubble on front layer shown in picture .

• remove it in paper and allow it to cool down its so soft and lavish crepe . 

• brush some butter &honey on it .(honey is optional ). 

Mutton stew

cooking time : 30 minutes .
preparation time : 10 minutes 














ingredients :


mutton pieces                 1 kg (washed )
onion chopped              1/2 kg (roughly chopped)
ginger                                1 tbsp grated 
garlic                                  1 tbsp 
whole pepper                      5-6
Cinnamon stick                          1 inches 
bay leaves                           3 -4
dry red chilly                     7 -8
black cardamom                      1
green cardamom                    4
oil                                         1 cup
clove                                4- 5
mace                                     1 /2 inches 
cumin seeds                                1 tbsp
coriander seeds                           1 tbsp
green chilly                                  2 chopped 
kashmiri red chilly powder           1 tsp
cumin powder                                1 tsp
salt to taste 
ghee                                             1 tbsp 


method :

• in a pressure cooker take 1/2 cup of oil add finely chopped onion , bay leafs , and dry red chilly .and sauté till onion get nice light brown color . 
• at this stage add mutton and stir continuously for 4 to 5 minutes . till mutton changes color .

• now add ginger and garlic and stir for 2 more minutes .add salt , cumin powder , kashmiri chilly powder , and green chilly chopped and stir add 1/2 cup of water . now cover the cooker and pressure cook it for 3 whistle on high flame then 10 minutes on slow flame .

• after the remove this in heavy bottom pan and keep stirring till oil and mutton get separate .on medium slow flame .

• in other frying pan take cumin seed, coriander seeds , mace , clove ,green cardamom seeds (peeled) , black cardamom (seeds removed ), black pepper ,cloves and dry roast it for 30 seconds , when a nice aroma star coming out from spices immediately close the flame and remove it into grinding jar and roughly grind it , (do not make powder ) .

• add this into mutton being cooked , and stir .add 1 cup of  water and cover and cook  for 5 more minutes on slow flame . or until mutton get done . 

• now add 1 tbsp of ghee and again cover the pan and cook for 3 to 4 more minutes .

• remove it in serving plate and garnish with chopped coriander leaf and green chilly .
• serve with naan , 

Pizza calezone

cooking time : 10 minutes 

preparation time: 20 minutes

baking time : 20 minutes 







ingredients :

ingredients for dough .

refined flour                  500 gram .
salt                                 1/2 tsp
sugar                                 1/2 tsp
olive oil                           2 tbsp
dried yeast                          1 tbsp
Luke warm water                   1 cup.



for filling .

cabbage                                 1 cup grated
potato                                       1 chopped
tomato                                   1 finely chopped
tomato ketchup                           1 tbsp
oregano                                    1 /2 tsp
parsley                                    1 tbsp chopped
grated cheese                                4 tbsp
onion                                         1 finely chopped
salt  to taste
pepper to taste .
paprika  powder                   1/2 tsp


preparation :


to make dough:

• in a large mixing bowl take refined flour / white flour add 2 tbsp olive oil , 1/2 tsp salt , 1 tsp sugar , and mix well .

• in a small ball take 1 tbsp dried yeast and add 2 tbsp Luke warm water mix and lid the bowl for 10 minutes to yeast get activate .

• now pour this activated yeast mixture into refined flour bowl and mix add 1 cup of Luke warm water and knead the dough for at least 10 minutes . 

• cover the dough and allow it to rest for 30 minutes .

for filling :

• in a pan heat up 1 tbsp oil , add chopped onion and sauté for 1  minute. now add chopped vegetables (cabbage,tomato,potato), and mix well .

• add salt , pepper, paprika and sauté . add little water and cover and cook until, done .add 1/2 tsp oregano.tomato ketchup ketchup and fresh parsley .

note : you can use any combination of vegetable /non veg at your choice . here are some .

filling 1 :recipe here 
filling 2 :recipe here 
filling 3 : recipe here 





method :

• after 30 minutes dough will be doubled in size due to yeast now again knead for 1 minutes . 

• make 5 equal parts of it . and roll each part with the help of kitchen roller at this stage you can use refined flour to roll .

• in half part place the prepared filling then spread cheese and chopped black olives over it . fold and cover it . stick with the help of little water at the corners .

• place it into baking tray . and spread grated cheese on top . and 1 tbsp olive oil over it .

• bake it in oven for 210 degree for 15 minutes or till it get nice crisp golden color .
  
  
  
  
  
  
  
  
  
  
  

chicken chorba /murg shorba/ chicken soup

preparation time : 10 minutes 

cooking time : 20 -30 minutes
 







ingredients :



skinless chicken piece               400 gram
onion                                         2 large grated 
Italian noodles / vermicelli       1/2 cup
green chilly                                   1 sliced 
ginger garlic paste                    1 tsp
lemon juice                                1 tbsp

ghee   /butter                                           2 tbsp
Cinnamon powder                          1/2 tsp
oil                                                 1 tbsp
salt to taste 
pepper to taste 
boiled chicken pea                       1 cup 
water                                            4 cups 
egg                                                2 (optional)
corn flour                                  1 tbsp 






method :

• in a large mixing bowl take chicken pieces add lemon juice ,and ginger garlic paste mix well , cover the bowl and set it into refrigerator for 1 hour .

• after that in a heavy bottom deep pan melt ghee / butter and oil and grated onion &sliced green chilly and sauté for 2 minutes . when onion become transparent add marinated chicken and stir for 3 to 4 minutes .

• add salt and cover and cook on very slow flame for 10 minutes .
• now add cinnamon powder , pepper powder mix well . 

• add 4 to 5 cup of water and mix . and cover the pan . when it starts boiling add Italian noodles or  vermicelli , boiled chick pea . cover and cook another 5 minutes .

• now in a mini bowl take 3 tbsp chilled water and 1 tbsp of corn flour mix well . now pour this mixture into boiling chicken mixture slow and keep stirring while adding cornflour mixture .

• at the end add chopped parsley . and remove in a serving bowl serve hot . 

precaution:

• if you like to add egg then in a small bowl take 2 eggs and beat well . now pour this into at the time while we added corn flour mixture .

• while you are adding eggs be careful you must stir continuously while adding eggs too .

• if your chick pea is not boiled with salt then you add it in the starting immediately at the time of adding onion and then cook it till it get done .then add chicken pieces 

Strawberry Lemonade

cooking time : nil 

preparation time : 15 minutes 













ingredients :







strawberry chopped                                1cup
strawberry ice cream              1 cup (optional)
lemon juice                                1 tbsp
salt                                            pinch 
sugar                                       1 tbsp
soda drink any                              1 
ice cubes                                  6 -8 

method :

• in a mixture jar take sugar , strawberry lemon juice salt and blend well .
• now add ice cream and again blend . (if u are adding )
• add the end add crushed ice and blend well .
• add the time of serving take prepared strawberry and lemon mixture into serving glass , and add soda at the time of serving . 
• serve chilled 

shahi chicken qorma

cooking time : 30 minutes 

preparation time : 5 minutes 

ingredients :


skinless chicken                     1/2 kg 
medium size onion             finely chopped
2 tbsp                         khoya  
salt to taste 




to prepare paste :

 onion grated                     1
ginger garlic paste         1/2 tsp
sesame seed                 1 tsp
poppy seeds                     1 tsp 
water melon seed                   1 tsp
cinnamon stick                          1
green chilly                          1
brown cardamom                    1
green cardamom                      3  
whole black pepper                 2
mace                                        1 inch
caraway seed                             1/2 tsp
2 clove 
kashmiri chilly powder         1 tsp
red chilly powder              1
coriander  powder                 1 tbsp
nutmeg                                  1/4 tsp 

add 2 tbsp water and make fine paste .

to garnish : 

fried cashew nuts                  10 -12


method :

• in a heavy bottom pan take 1 tbsp ghee , and 1/4 cup oil.

• add cashew nuts fry and remove in a mini bowl and set aside .

• in a mixture jar take onion paste ,ginger garlic paste , sesame seeds , poppy seeds water melon seeds , cinnamon stick , green chilly brown cardamom green cardamom , clove , whole black pepper , mace , nutmeg , kashmiri chilly powder , red chilly powder , caraway seeds ,coriander powder , 2 tbsp water and make fine paste .

• now add bay leaf and chopped onion and sauté .add marinated chicken .add salt .

• add prepared paste . and sauté on medium flame for 1 minute . now cover and cook for 3 minutes . when oil come out add khoya . sauté and add 1/2 cup of water and stir .

• remove in  a serving bowl , garnish it with roasted cashew nuts and serve with naan , roti  or rice .

pita bread without oven at your gas stove

preparation time : 15 minutes
cooking time : 5 to 10 minutes 








ingredients :


dried instant yeast                    1 1/2 (1.5) tsp
Luke warm water           1/2 cup for yeast 
white sugar                     2 tsp
white flour                      4  cups
salt                                   1 tsp
Luke warm water               1 1/2 cup 








method :

• in 1/2 cup of Luke warm water add 2 tsp of white sugar , 1.5 tsp of dried yeast . and stir for a while .cover it and leave it for 4 to  5 minutes to active yeast .

• in a large mixing bowl take 4 cup of white flour .add 1 tsp of salt ,2 tsp of white sugar mix well .

• add activated yeast water and mix and slowly add 1 1/2 cup of Luke warm water and mix make fine dough . if dough get too sticky now worry you can add white flour and manage the dough .kneed the dough about 10 minutes .

• now place it into bowl and cover it lid or cotton cloth  . and leave it for 60 to 75 minutes .till it get double of the size .

• make small balls of it by using white flour on your hand .make all the balls and cover it with cotton and leave it again for 10 minute .

• now in a kitchen roller roll and make round tortilla shape .

• sprinkle some flour on paper and place rolled  tortilla over it . and let it to rest for 5 more minutes .

• heat up a pan (medium heat )and place it over pan en bubbles start rising flip it , flip it 2 to 3 times to get nice golden patches on it .(golden patches describe crispness .

• use it to make shawarma , felafel .

Mallika-e-chicken (royal chicken gravy )

cooking time : 30 to 35 minutes .

preparation time : 10 minutes 

ingredients :

skin less chicken pieces                   1 kg
oil                                                                    1/2 cup
onion                                                                  1 medium size chopped 
butter                                                                    2 tbsp
grated coconut                                                    1 tbsp
khoya                                                                 2 tbsp grated 
salt to taste 
fresh cream                                                2 tbsp
tomato puree                                                          1 cup



to make paste :   (1)     

poppy seeds                             2 tsp ( soaked in water for 10 minutes )
onion                                        1 medium size .
ginger garlic paste                    1 tbsp
red chilly powder                      1 tsp
kashmiri red chilly powder         1 tsp
clove                                             3 
black pepper                               4 -6
green chilly                                       1
mace                                            1 inch 
brown cardamom                        1 (peeled )
caraway  seeds                                 1/2 tsp
green cardamom                                3 (peeled )

to make paste :       ( 2)

fox nuts (makhana )                     10 -12
grated coconut                                 2 tbsp
butter                                              1 tbsp

to garnish :

cream                                        1 tsp
green chilly slice                              1
butter                                         1 tsp






method :


step 1 :

• heat up a heavy bottom pan add 1/2 cup oil and 2 tbsp butter . when butter melt add 1 finely chopped onion and stir till onion get transparent .
• now add skin less chicken pieces  and stir foe 1 minute . slow down flame and lid the pan and cook for 5 minutes keep stir in between  .

step 2 :

• in a mixture jar take 1 tsp poppy seeds (soaked ), 1 medium size onion , 1 tbsp ginger garlic paste , 1 tsp red chilly powder , 1 tsp kashmiri red chilly powder , 1 green chilly , 1 inch Cinnamon stick ,2 clove ,3 -4 black pepper , 1 inch mace , 1 brown cardamom , 1/2 tsp caraway seed , and 3 green green cardamom , and 2 tbsp water and make fine paste .

step 3 :

• pour this paste into chicken being cooked . and stir . again cover and cook on medium heat for 3 minutes .keep stir in between .

step 4 :

• in a pan heat up 1 tbsp butter . add fox nuts (makhane) and sauté for 1 minutes . close the heat and add grated coconut and stir for a while . now take this into blender jar and add 2 tbsp of water and run it . make fine paste . set aside .

step 5 :

• in chicken pieces being cooked add 2 tbsp khoya , and 1 tbsp cream stir well . add tomato puree and mix and cover the pan for 2 minutes more .
• while oils come out from chicken add prepared  fox nuts and coconut paste and stir well .
• add salt and 1/2 cup of water .and cover and cook for more 5 to 7 minutes .

step 6 :

• at the end while oil come out at the top layer of chicken gravy . close the flame . remove it in serving bowl and garnish with cream green chilly slice and butter.
• serve hot with any naan , or rice , steam rice . 

Pita bread at home

preparation time : 15 minutes 

cooking time : 15 -20 minutes









ingredients :



all purpose flour/ refined flour        2 cup 
salt                                                                  1 tsp
rapid rice dried east                                          2 tsp
sugar                                                          1/2 tsp
Luke warm water                                2 cup 
olive oil .                                                     5 tbsp






method :

• in a big mixing bowl take  2 cup of refined flour , 1 tsp salt , 2 tsp rapid rice dried yeast , 1/2 tsp sugar  mix well .

• in a jar take 2 cup of Luke warm water ,add 5 tbsp of olive oil . and mix .

• now pour this water mixture over flour mixture and make fine dough .

• if it is too sticky now worry add little bit flour and kneed dough for 4 to 5 minutes . cover the bowl with cotton cloth and rest it for 30 minutes till yeast get ferment and dough become double of the size.

• make small balls and roll it with the help of kitchen roller . you can use flour at the time of rolling . spread some flour on baking tray and place rolled bread over it.

• pre- heat oven at 450 degree and place baking try in oven and bake it for 4 to 5 minutes .
• remove and use .