Butterscotch Cake

Ingredients

Cake
Light Brown Sugar - 2 Cups (about 240 gram)
Butter - 200g
Vanilla - 1 teaspoon
Eggs (medium size) - 2 
Plain Flour - 2 Cups (about 300 gram)
Baking Powder - 1 teaspoon
Baking Soda - 1 teaspoon
Salt - 1/2 teaspoon
Buttermilk - 1 Cup (to make buttercream - add 1 spoon white vinegar to warm milk and leave for 5 minutes to let it curdle)

Caramel Icing
Light Brown Sugar - 1 and 1/2 cups (about 220 gram)
Plain Flour - 1 tablespoon
Salted butter - 60 gram (divide in 2 parts)
Milk - 1/4 Cup
Vanilla - 1 teaspoon


Frosting
Unsalted butter - 300 gram
Dark brown sugar - 2 cups (about 270 gram)
Heavy cream - 1 cup
Salt - 1/2 teaspoon
Cream cheese - 300 gram
Icing sugar - 2 cups (about 200 gram)

Garnish
Pecans (crushed) - 2 cups

Butterscotch Cake

Recipe

Cake Recipe

1. Preheat oven to 180c. Grease and flour two 9 inch cake tins.
2. Cream the butter and sugar in a mixer on medium until fluffy.
3. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
5. Add the flour and the buttermilk (alternating one then the other)  into the sugar/egg mixture on low speed.
6. Pour batter into the two 9 inch cake tins and bake for 25-30 minutes.
7. Cool before frosting.

Caramel Icing Recipe

1. In a small saucepan, mix together all ingredients and the extra 30g of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute.
2. Take off the fire and add in the 30g butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. 
3. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. 
4. Let it set completely before frosting.

Frosting Recipe

1. Beat the butter, brown sugar until creamy.
2. Add the cream cheese, powder sugar, salt and beat until thickened.
3. Add heavy cream, and whip it in a mixer.
4. Spread all over the cake and pipe the rest.
5. Press chopped pecans on sides, and garnish the top with halves.

Butterscotch Cake

Vegetable Pilau

A popular vegetable rice dish that makes a tasty light supper.


Ingredients

225 g/8 oz/1 cup basmati rice
30 ml/2 tbsp oil
2.5 ml/1/2 tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50 g/2 oz//3 cup frozen peas, thawed
50 g/2 oz/ 1/3 cup frozen sweetcorn, thawed
25 g/l oz//4 cup cashew nuts, lightly fried
1.5 ml/1/4 tsp ground cumin
Salt


Recipe

1. Wash the basmati rice in several changes of cold water. Put into a bowl and cover with water. Leave to soak for about 30 minutes.
2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes. Add the bay leaves, cardamoms and cloves and fry for a further 2 minutes.
3. Add the onion and fry for 3minutes, until softened and lightly browned.
4. Stir in the carrot and cook for 3-4 minutes.
5. Drain the rice and add to the pan together with the peas, sweetcorn and cashew nuts. Fry for 4- 5 minutes.
6. Add 475 ml/16 fl oz/2 cups 6water, ground cumin and salt. Bring to the boil, cover and simmer for 15 minutes over a low heat until all the water is absorbed. Leave to stand, covered, for 10 minutes, before serving.
7. Serves 4-6

Carrot and Coconut soup

A satisfying soup which is delicately spiced and is a perfect autumn warmer.

Ingredients

Carrots (trimmed and sliced) - 500 gram
Potato (peeled and sliced) - 1
Onion (finely chopped) - 1
Garlic clove (chopped) - 1
Ginger (grated) - 1 teaspoon
Red chilli (chopped) - 1

Vegetable oil - 1 tbsp
Garam Masala powder - 1 teaspoon
Lemon Juice - 2 teaspoon
Orange/Lemon zest - 4 teaspoon

Coconut milk - 200 gram


Recipe

1. Heat the oil in a large pan with a lid. 
2. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. 
3. Stir in the garam masala powder, followed by the carrots, potato and zest, then cover and cook over a low heat for 10 mins more.
4. Give the coconut milk can a shake, then pour most of it into the pan.
5. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. 
6. Add lemon juice.
7. Use a food processor to whizz until smooth. 
8. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

Note: Add a teaspoon of Kasoori methi and/or 2 tablespoon of coriander for added flavour

Apple and cinnamon cake

Ingredients
4 apples
1 tbsp cinnamon
4 tbsp sugar
1 ½ cup all-purpose flour
1 tbsp baking powder
a pinch of salt
4 eggs
6 oz (180g) butter, softened
1 1/3 cup brown sugar
½ cup milk
1/4 cup flaked almonds
1/4 tsp cinnamon 


Recipe

1. Preheat the oven at 350ºF (180ºC). 
2. Grease a spring-form pan. 
3. Peel and slice the apples. Toss them with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
4. In a medium bowl, sift the flour, baking powder, and salt.
5. In another bowl, cream the softened butter and the sugar until light and fluffy.
6. Add the eggs, one at a time, beating after each addition.
7. Fold the sifted flour alternately with milk.
8. Pour half the batter in then spread the apples. 
9. Pour the remaining batter. 
10. Combine the flaked almonds with the cinnamon and sprinkle over the cake.
11. Bake for one hour or until a toothpick inserted comes out clean.

Marble Cake

Ingredients

Plain flour - 250 gram

Unsalted butter (softened) - 200 gram

Caster sugar - 200 gram

Milk (full-fat) - 40 ml 

Vanilla extract - ½ tea spoon

Eggs (large) - 3

Baking powder - 3 tea spoon

Cocoa powder (unsweetened) - 2 tea spoon

Icing sugar (for dusting)

Recipe

1. Preheat the oven 180C.
2. Line a 1kg loaf tin with baking parchment.
3. In a large bowl, beat the butter, 180g of the sugar and the vanilla extract together until the mixture is light and fluffy. 
4. Beat in the eggs, one at a time.
5. Add the baking powder.
6. Sift the flour over the mixture.
7. Fold in with 2 tbsp of the milk.
8. Spoon two-thirds of the mixture into the prepared loaf tin – it should fill the tin three-quarters of the way.
9. Sift the cocoa in the remaining third of the mixture and fold in, together with the remaining milk and 20g of sugar.
10. Spoon the chocolate mixture over the cake mixture in the tin, then run a fork through both mixtures, gently swirling the two together to create a marbled effect.
11. Be careful not to swirl the mixtures together too much as you want to leave an obvious marble effect.
12. Bake for 55–70 minutes, until the cake shrinks slightly from the sides of the tin. Test it is cooked by inserting a skewer into the centre and it comes out clean (test the cake after 55 minutes).
13. Remove the cake from the tin and leave to cool on a wire rack. 
14. Once cooled, dust with icing sugar.

Chocolate Peanut Butter Squares (No-Bake)

Ingredients

Butter - 150 gram

Dark chocolate - 150 gram

Milk chocolate - 50 gram

Digestive biscuits - 250 gram

Soft light brown sugar - 200 gram

Crunchy peanut butter - 300 gram

Vanilla extract - 1 tea spoon

Chocolate Peanut Butter Squares

Recipe

1. Line a baking tin with parchment paper.
2. Melt the butter in a large pan over a low heat.
3. Blitz the biscuits and brown sugar in a a food processor to give fine crumbs. 
4. Add to melted butter. 
5. Add peanut butter and vanilla extract and mix together.
6. Tip the mixture into the lined tin and press it down really hard with the back of the spoon.
7. Melt the dark chocolate into a small bow (sit the bowl over a pan over simmering water, make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff)
8. Pour over the melted dark chocolate into the tin, tilting the tin back and forth a bit so that the whole thing is evenly covered. 
9. Melt the milk chocolate, pour over the tin at different places, make swirls with a spoon.
10. Pop in the fridge for 2 hours to firm up.
11. Once the chocolate is set, remove it from the fridge. Lift it out of the tin with the help of the baking parchment. 
12. Use a sharp knife to divide it into squares.

Banana Loaf

Ingredients

Banana (ripe) - 2 

Milk - 2 table spoon
Soft butter - 100 gram
Plain flour - 150 gram
Caster sugar - 150 gram
Bicarbonate of soda - 1 tea spoon
Baking powder - 1 tea spoon
Egg - 2
Caramel flavouring - 1 tea spoon

Dark chocolate chips - 100 gram


Recipe

1. Preheat the oven 160C/325F.
2. Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
3. Use a fork to mash the peeled banana in a mixing bowl. 
4. Add the remaining cake ingredients (except the chocolate chips) and beat with an whisker until combined and smooth.
5. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
6. Bake for 50 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
7. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
8. Slice and serve.

Bihari Kabab

Bihari Kabab

Ingredients

Lamb, beef or Chicken (boneless, cut into strips) - 2 KG

Onion - 7(minced) + 1(sliced) large

Garlic Paste - 2 table spoon (3 for beef)

Mustard Oil - 10 table spoon

Red Chilli powder - 2 table spoon

Black Pepper (crushed) - 1 tea spoon

Poppy Seeds - 3 table spoon

Paprika Powder - 2 table spoon

Salt - 3 or 4  tea spoon

Tenderiser (Papaya) - None for chicke, 1 for lamb and 2 table spoon for beef

Curd - 2 table spoon (use only for beef)

Shan Bihari Masala - 1 table spoon

Bihari Kabab

Recipe

1. Mince onion in a mixer.
2. Add minced onion to meat.
3. Add ginger garlic paste, red chilli, black pepper powder, poppy seeds, paprika powder.
4. Add salt.
5. For Beef add tenderiser, optionally for lamb.
6. Add 7 table spoon of mustard oil.
7. Add little bit of curd (with no water in it, only for beef).
8. Mixed them all with meat/chicken.
9. Leave to marinate overnight (2-3 hours for chicken)
10. Fry 1 large sliced onion in mustard oil, add to mix with mustard oil.
11. Add 1 table spoon mustard oil, 1 table spoon paprika, 1 table spoon Shaan Bihari Masala.
12. Grill / Barbecue on skewers

Moussaka

A good moussaka is a joy to behold with cinnamon spiced lamb mingling with aubergines and a delicious creamy sauce.

Moussaka is an eggplant- or potato-based dish, often including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations. 

In Turkey, it is sauteed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce).

Moussaka

Ingredients

Aubergines / Brinjal (cut into 1cm/½in slices) - 2

Sea salt - 1  table spoon

Lamb mince - 750g

Onion (finely chopped) - 1

Garlic cloves (crushed) - 2

Oregano (dried) - 1 teaspoon

Mint (dried) - 1½ teaspoon

Bay leaves - 2

Cinnamon stick - 1

Plain flour - 1  table spoon

Chopped tomatoes can - 400g

Tomato puree - 2  table spoon

Olive oil - 7  table spoon

Potatoes (peeled, sliced into 1cm/½in slices) - 500g

Sea salt (to taste)

Freshly ground black pepper (to taste)

For the white sauce

Ricotta - 125g

Parmesan (finely grated) - 25 g

Greek yogurt - 125g

Eggs - 3

Nutmeg (freshly grated) (to taste)

Salt (to taste)

Black pepper (freshly ground)

Moussaka

Moussaka
 

Recipe

1. Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
   
2. Heat three tablespoons of the oil in a heavy-based frying pan.
3. Add onions, garlic, oregano, mint, bay leaves and cinnamon and cook for 5 minutes
4. Add Lamb mince and cook for another 10 minutes, stirring with a wooden spoon to break up the meat.
5. Stir in the flour, salt and plenty of freshly ground black pepper. 
6. Add tomatoes, tomato puree and bring to a simmer. 
7. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. 
8. Season with salt and freshly ground black pepper to taste. Set aside.
   
9. Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. 
10. Heat three tablespoons of the oil in a heavy-based frying pan.
11. Fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. 
12. Remove from the pan and set aside to drain on kitchen paper.
    
13. Cook the potatoes in boiling water for five minutes, then drain in a colander under running water until cold.
    
14. Preheat the oven to 180C/160C (fan).
    
15. Spoon one third of the meat sauce into a large, shallow ovenproof dish.
16. Cover with a layer of potatoes and a layer of aubergines.
17. Repeat the layers twice more, finishing with the aubergines.
    
18. For the topping, in a bowl, beat together the ricotta, half of Parmesan, Greek yogurt, eggs and grated nutmeg until well combined.
19. Season, to taste, with salt and freshly ground black pepper.
    
20. Pour over the white sauce, making sure it covers in a thick, even layer.
21. Sprinkle with remaining Parmesan.
    
22. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.

Kesar Peda (Indian Milk Dessert)

Kesar Peda (Indian Milk Dessert) is a Saffron infused milk sweet. 

Pedas originated in the city of Mathura in present-day Uttar Pradesh. Traditionally it is made with Khoya. However instant recipe uses condensed milk and milk powder and can be made in microwave in hardly 10 minutes.

Kesar Peda

Ingredients
Milk Powder - 120 gram 
Condensed milk - 200 gram 
Unsalted Butter - 20 gram (room temperature)
Cardamom Powder - 1/3 teaspoon 
Pistachio - 5-6 (thinly sliced)
Saffron - pinch in 2 tea spoon milk

Recipe

1. Soak saffron threads in warm milk to get a nice colour from it
2. Add melted butter to a microwavable bowl
3. Add milk powder one spoon at a time and keep mixing with a spatula
4. Add Condensed milk and keep mixing
5. Microwave for a minute
6. Add Saffron milk
7. Add Cardamom powder
8. Mix with spatula
9. Microwave for a minute
10. Mix with spatula
11. Microwave for a minute
12. Leave to cool down in fridge for about an hours
13. Roll it  in a round shape and then flatten gently giving it a shape of peda
14. Garnish with pistachio, Cardamom powder and saffron(optional), sticking them to centre

Expresso Cookies

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Expresso Cookies

Ingredients

Granulated sugar - ¾ cup
Unsalted Butter - ¾ cup (room temperature)
Vanilla - ½ tea spoon
Salt - ¼ tea spoon
Egg - 1
Plain flour - 1 and ¾ cup 
Cocoa - 3 tablespoon

Expresso filling
Full cream - ¼ cup
Choc chips or broken pieces of a dark chocolate bar - 1 cup
Instant espresso coffee or regular Nescafe - 2 tea spoon


Recipe

1. Preheat oven to 175°C/ 325°F
2. Beat sugar, butter, vanilla and egg in a large bowl. 
3. Stir in flour, cocoa and salt.
4. Shape dough by rounded teaspoonfuls into small balls. 
5. Place about 2 inches apart on an ungreased cookie sheet. 
6. Press thumb or end of wooden spoon into centre of each cookie, but do not press all the way to the cookie sheet.
7. Bake 10 mins or until edges are firm. Mine took 10 mins. 
8. Quickly remake indentations with end of wooden spoon (or thumb) if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 mins.
9. Meanwhile for expresso filling, mix cream and instant coffee in saucepan. 
10. Heat over medium heat, stirring constantly until coffee is dissolved, then remove from heat.
11. Stir in chocolate until melted. 
12. Cool about 10 mins.
13. Spoon rounded ½ tsp expresso filling into indentation in each cookie and leave to set for an hour.

Galawati Kebab

Melt in your mouth kebabs from the Awadhi table. Try this aromatic and flavoursome Galawati kebab recipe (also called Galouti Kebab).

The history of Galawati kebab is interesting. This kebab was created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat.

The Galawati kebabs are traditionally prepared by marinating the finely ground meat with unripe papaya and a mix of exotic spices. The keema is then shaped into patties and fried in oil or ghee. The Galawati kebabs have taste that you just cannot compare with anything else. So, whether a foodie or not, you must try this exotic and mouthwatering Galawati kebab recipe and refresh your taste-buds.

Galawati Kebab 

Here's the lip-smacking recipe for the speciality of Lucknow:

Ingredients

Meat – ½ Kg finely minced meat of your choice (lamb, mutton, veal or beef)
Papaya (raw) – 3-4 tbsp
Onions – 1 medium (finely chopped)
Ginger garlic paste – 1 tablespoon
Red chilly powder (Kashmiri lal mirch) – 2 tbsp
Roasted Chickpea flour (Besan) – 2 tbsp
Saffron – 2 to 3 strands
Rose water – 1 tbsp
Kewra water - 1 tbsp
Milk Powder – 1 tbsp
Salt – to taste
Desi Ghee –to fry

Dry Spices for Galawat Spice (galawat masala)
Cumin Seeds (Jeera) – 1/2 tsp
Cinnamon stick (Daalchini) – 1 inch
Cloves (Laung) – 4
Green cardamom (Choti elaichi) - 4
Black cardamom (Badi elaichi) - 2 to 3
Black Pepper (Kali Mirch) - 4
Mace (Javitri) – 1/4 tsp
Nutmeg (Jaifal) – one pinch
Poppy seed (Khas Khas) – 1 tsp
Mustard seeds (Rai) – ½ tsp
Bay Leaves – 2

For Dum
Coal - 1
Cloves (Laung)– 3
Green cardamom (Choti Elaichi) - 2

Recipe

1. Clean papaya, remove the seeds and make a paste. Add papaya in finely minced meat and leave it for 2 hrs.
2. Heat a pan and slightly roast chickpea flour (besan). Be careful that it shouldn’t get burnt.
3. Heat a pan and carefully dry roast Cumin Seeds (Jeera), Cinnamon stick (Daalchini), Cloves (Laung) , Green cardamom (Choti elaichi), Black cardamom (Badi elaichi), Mace (Javitri), Nutmeg (Jaifal), Poppy seed (Khas Khas), Mustard seeds (Rai) and bay Leaves. When spices leave the beautiful aroma and are roasted, switch off the heat and let it cool down. Grind it into fine paste after spices are at room temperature.
4. Now cut the onions and sautee in 3 tablespoons of ghee. When onion is golden brown, switch off the heat and let it cool down.
5. Grind onion and ginger garlic into fine paste.
6. Soak saffron in 2 tablespoon warm milk around 15-20 minutes before use.
7. Add roasted masala powder, sautéed onion and ginger garlic paste, roasted chickpea flour, red Chilli Powder (Kashmiri lal mirch), saffron, rose water, kewra water, milk powder and salt in marinated meat.
8. Mix the ingredients very finely with the meat
9. Cover the meat with cling film and put in refrigerator for 4 -5 hrs.
10. After 4-5 hrs meat is ready, just one more final step to give it authentic flavor.
11. Heat a small piece of coal till it starts burning. Put it in a metal bowl and keep it in the center of the vessel containing meat. Add some ghee and put cloves (laung) and green cardamom (Choti elaichi) in it. This will release pleasantly aromatic flavor and flavoured smoke into the meat . Quickly cover the vessel with meat and burning coal with foil so that meat absorbs all very earthy flavour of ghee and coal. Leave it covered for about 15-20 minutes.
12. Meat is now ready for kebabs. Make flat patties of the meat. Heat 2 table spoons of ghee in a pan. Fry the patties on very low flame till cooked.

Galawati Kebab

Here it is!! Mouthwatering, softest (melt in mouth) kebabs in world are ready. Serve it with paratha or naan accompanied with onions lemon and mint chutney. Mint Dip (Pudina Chutney) is one must have accompany for any kebabs.

Nihari

Nihari (Urdu: نهاری‎) is a delicious, slow cooked meat curry made of Lamb or Beef (and sometimes even Chicken) along with bone marrow and garnished to taste. 

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎‎) which means "day" as it was typically served after sunrise Fajr prayers.

Nihari involves the slow cooking of meat with the stock in large vessels, sealed with dough. Since the meat is cooked overnight over slow fire, these vessels are called shab deg or overnight vessels. Nihari can be made of mutton or chicken, but it tastes best when cooked with beef shanks.

Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers. That's why, it is said "Nihari is to winter what Haleem is to Ramzan." Winter is the best time to enjoy a hot plate of Nihari.

Nihari with Naan

Ingredients

Lamb leg - 1 Kg (4-6 large portions)
Bones (Knuckles and marrow) - 1 Kg (optional)

Cooking Oil - 1 cup

Ginger Garlic paste - 2 table spoon

National / Shan Nihari Mix - 1/2 packet

Salt (to taste)

Flour - 1/2 cup
Onion - 2 medium (sliced)

Paprika - 1 tsp

Nihari

Recipe

1. Add oil (or mix of oil and ghee) in a wok(Karahi) 
2. Add Meat and ginger garlic paste, fry until oil separates
3. Add National / Shan Nihari Mix, fry for another 3-4 minutes
4. Add 18 cup water
5. Add salt
6. Bring to boil
7. Cover and cook on low heat for 4 hours
8. Dissolve flour in 1 cup of water
9. Gradually add flour mixture to gravy, stir (keep stirring continuously), and mix
   (add more flour mix if needed, to get the right consistency)
10. Bring to boil and cook for another 15 minutes
11. Heat oil in a pan and add onion, fry until golden brown
12. Add paprika, fry for another 30 seconds
13. Add oil and paprika to Nihari
14. Taste the spices, and if needed add more Nihari Mix
15. Cover and simmer for 10 minutes
16. Garnish with green chilies, ginger, and lemon

Roasted Chicken

Paste
Dahi (without water) - 1KG
Black Pepper - 1 tea spoon
Chilli Powder - 1 tea spoon
Ginger Garlic - 2 table spoon
Red Colour - 1/4 tea spoon
Mustard Oil - 150 ml
Methi Powder - 1 tea spoon
Yellow Colour

Tangri Kebab

Marinade same as Afghani, may add colour to marinade

Stuffing for 4 pieces -
Egg - 1
Chicken Keema - 100 gram
Black Pepper
Salt
Khoya
Green Chilli - small pieces


Lightly fry above ingredients like a bujia
Cut chicken leg from center and fill the stuffing
Barbecue

Afghani Chicken (Barbecue)

Ingredients

(Quantity approximately for 3 chicken to make 1 KG Paste)

Marinade:
Ginger Garlic - 1 tablespoon
Black Pepper - 1 teaspoon
White Vinegar - 3 tablespoon
Salt (to taste)


Paste:
Magaz - 150 gram
Kaaju - 100 gram
Khaskhas - 50 gram
Khoya - 70 gram
Cream - 50 gram
Milk - 1/2 cup
Methi - 1 tablespoon
White / Black Pepper - 1 teaspoon
Salt (to taste)


Recipe

1. Apply marinade to chicken and leave overnight
2. Mix ingredients of paste in a mixer.
3. Apply 30 minutes before barbecue
4. Barbecue

Afghani Chicken (Gravy)

Ingredients

500 gm Chicken
1/2 cup mustard oil
2 tbsp coriander leaves
1-inch ginger roughly chopped
5-6 Garlic cloves
2 green chillies
1 medium onion roughly chopped
2 tbsp cream + 2 tbsp milk
1/2 lemon juice
1 cup yoghurt
3/4 tsp black pepper powder
Salt to taste
1 tsp special Bhuna masala
1/2 tsp garam masala

Recipe

1. Grind coriander, green chilli, ginger, garlic and onion and make a fine paste
2. Marinate chicken with all the dry spices, ground paste, cream+ milk mixture, yoghurt and lemon juice for at least half an hour (for best results marinate overnight)
3. Heat oil in a saucepan, fry marinated chicken without the masala until lightly golden and take it out and keep aside.
4. In the same oil add the masala cover and cook for 10 mins, first 5 mins on the high flame while stirring occasionally, then on low flame for another 5 mins. Add some water and cook until the gravy boils. Add chicken to it and cover and cook for 15 - 20 minutes. Then add garam masala, mix well and turn the flame off.
5. Heat charcoal and put it in the steel bowl in the saucepan and pour 1 tsp ghee, cover and leave it for 10 minutes. It will give the chicken a smokey flavour.

BHUNA MASALA RECIPE

Ingredients
2 Tbsp Cumin seeds
3 Tbsp Coriander seeds
Dried Red Chillies (according to your spice level)
1/2 Tsp Black pepper

Recipe
Dry roast all the spices and grind them to powder.

Chicken Kalimirch

Ingredients
Chicken - 1 KG (18 pieces)
Ginger Garlic - 2 tablespoon (finely chopped)
Onion - 2 medium (finely chopped)
Butter - 4 tablespoon
Salt - 1 and 1/2 teaspoon
Black Pepper - 2 teaspoon
Kasoori Methi - 2 and 1/2 tablespoon
Milk - 1 cup
Yoghurt - 1 cup
Cream - 1 and 1/2 tablespoon
Garam Masala - 1/2 teaspoon
Khoya - 3 tablespoon
Green Coriander - 4 tablespoon (finely chopped)
Lemon - 1 tablespoon
Sugar - 1/8 tablespoon

Recipe

1. Add oil to a wok(Karahi) and add ginger garlic.
2. Add onion.
3. Add butter.
4. Fry till onions are brown.
5. Add Chicken and fry.
6. Add salt, black pepper and 2 tablespoon kasoori methi (rub between palms).
7. Add milk, yoghurt and cream.
8. Cover and cook on medium heat.
9. When done add garam masala, khoya, 1/2 spoon kasoori methi and 2 tablespoons green coriander.
10. Cook for another 5 minutes.
11. Add lemon, sugar and 2 tablespoons green coriander.

Note:

• For an alternate style, use chicken cut into 4
• Boil in 1/2 cup yoghurt, 2 cup water, 1 tablespoon black pepper and salt
• Prepare gravy as above without Chicken and Kasoori Methi, add black pepper and salt to taste
• Add Chicken when gravy is done 
• Add Kasoori Methi at the end

Pineapple and Cherry Cake

Ingredients

Glace cherries - 150 gram
Canned pineapple with fruit juice - 227 gram
Softened butter - 150 gram
Light muscovado sugar - 100 gram
Eggs beaten lightly - 2 large
Self-raising flour - 200 gram

Pineapple and Cherry Loaf

Pineapple and Cherry Loaf

Recipe

1. Pre-heat the oven to 140 ˚C fan. Grease and line a loaf tin.
2. Chop the glace cherries into halves and wash them using running water. Drain well and dry on a kitchen towel. Drain the pineapples keeping aside about two tablespoons of the fruit juice, chop the pineapples and dry them on a kitchen towel as well. Toss cherries and pineapple in plain flour.
3. Mix butter, sugar, eggs, and the flour.
4. Now fold in the pineapples and cherries along with the 2 tablespoons of fruit juice from the canned pineapples. Pour the batter into the prepared tin.
5. Bake it in a pre-heated oven for an hour and 15 till the loaf is golden brown, well risen and a skewer comes out clean. Cool the loaf on a wire rack. It can be stored for a couple of days but it hardly lasted the same day in my house!

Note: 

For a cake, I used 2.5 times of all ingredients and spring-form cake tin. Make sure to leave the loaf inside the oven(switched off) for a while after it is done.

Glace cherries - 375 gram
Canned pineapple with fruit juice - 565 gram
Softened butter - 375 gram
Light muscovado sugar - 250 gram
Eggs beaten lightly - 5 large
Self-raising flour - 500 gram