Baked mutton leg


Ingredients:



1 mutton leg

1 tbsp vinegar

1 tbsp green chillies paste

1 tsp Kashmiri chilli powder

2 eggs, boiled

2 tsp black pepper

2 capsicums, finely cut into rings

2 tbsp ginger paste

2 tbsp raw papaya paste

2 tsp all spice powder

2 tsp red chilli powder

4 large onions, finely chopped

4 tbsps cooking oil

6 small potatoes, finely chopped

Salt to taste



Method:



Prick the meat all over with a fork.

Make a paste of all the ingredients except eggs, onion, capsicums and potatoes.

Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours.

Oil a baking dish and put the leg with the marinated mixture.

Spread the vegetables evenly on the dish.

Bake at medium heat for about an hour in a pre-heated oven.

Add half a cup of water if it starts to burn.

To serve, place in a serving dish with the vegetables and marinade.

Garnish with slices of boiled eggs.

 Yummy Macaroni


Ingredients:

3 cups freshly boiled macaroni or spaghetti

1 cup canned green peas (drained and rinsed)

3-4 tbsp tomato paste

6-8 cloves of garlic finely chopped

4-6 seedless green chillis finely chopped

1 tsp red chilli powder

1 levelled tsp garlic powder

1 tsp oregano

3-4 tbsp cream cheese (or to taste)

3 tbsp oil

2 ripe tomatoes (peeled and roughly chopped)

*Salt to taste





Method:



Heat oil in a heavy based wok.

Add garlic and sauté until slightly golden.

Add peas, green chillies, tomato paste and red chilli powder and cook over low heat until peas tenderise and the gravy thickens.

Add oregano, chopped tomatoes, garlic powder and salt.

Mix well and cook uncovered over low heat for three to four minutes while stirring.

Remove from heat add macaroni and cream cheese and toss gently to thoroughly combine.

Check seasoning.

Dish out, garnish accordingly.

Serve hot with tomato ketchup or chilli garlic sauce

 Macaroni and Cheese


Ingredients:



2 cups elbow macaroni

2 cups cheddar cheese (shredded)

2 medium onions chopped

2 tbsp butter

1 tbsp chopped parsley

½ tsp black pepper (ground)

2 cups cottage cheese (crumbled)

½ cup milk

¼ cup breadcrumbs

¼ cup shredded parmesan cheese



Method:



Pre heat oven at 180ºC.

Prepare a baking dish large enough and brush with butter.

Cook macaroni according to the instructions on the packet, drain, rinse with cold water and set aside

Sauté onions in butter until soft.

In large bowl combine macaroni, onion, cheddar cheese, parsley and black pepper.

Blend cottage cheese and milk in a blender until smooth, pour over macaroni mixture and mix well.

Pour entire mixture in a prepared baking dish.

Combine breadcrumbs and parmesan cheese and sprinkle over macaroni.

Bake for 30 minutes or until it bubbles.

Serve with fresh salad.

Classic mango ice cream


Ingredients:

1 litre milk

2 1/2 tsp cornflour

1 tsp gelatin

3/4 cup sugar

1 cup fresh cream

1 tsp mango essence

1/2 cup cold milk (additional)

1 cup mango pulp

1/2 cup fresh beaten cream

1/4 cup ground sugar





Method:



Boil milk for 10 minutes, stirring occasionally.

Mix cornflour in half a cup of cold milk and keep aside.

Add sugar to milk and stir.

Then, add cornflour paste very slowly, stirring continuously.

Boil for five minutes and take it off.

Sprinkle gelatin over three tbsp water in a small pan.

Allow to soak for five minutes and warm over gentle heat, till dissolved.

Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well.

Cool before freezing in a bowl.

When it is set, remove from freezer and beat until it is soft and creamy.

Add one cup cream with essence and beat.

Now add the mango pulp, half cup beaten cream and ground sugar.

Transfer back to container and freeze till well set.

Serve when set.

Linguine with shrimp


Ingredients:

1 1/2 lbs medium-sized shrimp

1/4 cup olive oil

1/4 cup unsalted butter

1 cup thinly sliced scallions

1 tsp minced garlic

1/4 cup fresh lemon juice

2 tbsp minced fresh basil

Salt

Freshly ground black pepper

1/4 cup minced parsley leaves

1 lb linguine





Method:



Peel and de-vein the shrimp.

Wash thoroughly under cold water and blot dry with a paper towel.

Set aside.In a large sauté pan, heat olive oil over medium heat, and then add 1/4 cup butter.

Add the scallions and cook, stirring constantly, for about 2 minutes.

Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes.

Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, in about 2 to 3 minutes.

Add the lemon juice and basil, turn the heat to low and cook, stirring constantly, for about 30 seconds.

Season with 1 tsp salt and pepper.

Stir in parsley and remove from heat.

Cook the pasta in 6 quarts boiling water with 1 tbsp salt until ready.

Drain in a strainer, transfer to a bowl containing 1 tbsp butter and toss quickly.

Add half of the shrimp mixture to pasta and toss well.

Spoon remaining shrimp mixture on top and serve immediately.

Ingredients:
250g vermicelli
½kg sugar made into syrup with 1½ cup water
1 cup ghee
1kg fresh milk
8 small cardamoms, crushed or ground
1/8 tsp yellow food colour
1 tbsp kewra
Saffron
Sliced almond/pistachio


Method:
Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries.
Now add the prepared syrup with colour, saffron and cardamom.
When the sugar syrup dries up remove from heat.
To serve garnish with sliced almonds/pistachios

STAFED CHIKEN

INGREDIANS :- 1 l.b chiken keema, 1cup curd(yogat),1t.b.s dhaniya powder,2pcelachi,2pc lovang,1cup mix oil and ghee,2 cups maida,1t.b.s genger,garlic past,1/2 t.b.s jeera powder,salt,1 pinch red chilli powder

Methad:- 1hr befor mix roti maida with water add little salt . chiken keema mix with little salt,  pest dhaiya,  elach,loveng,jeera powder,curd(yogat),ginger garlic pest , 1 pinch red chilli powder and cook with cookar after open cookar add smal oil in thawa and fry 10mints keema

take maida bals make thin roti staf with chiken rost two saids sprinkel oil.surve 6 parsans