• 1 cup Hot water
• 1/4 cup Milk
• 1/2 tsp Salt
• 4 cup Plain flour
• 2 tbsp Self raising flour
• 4 tbsp Sugar
• 2 tbsp Yeast

Method

1. In a bowl, mix together 2  tbsp of self raising flour, 2 tbsp of yeast, and 2 tbsp of sugar and 3 tbsp of Luke warm water. Leave aside for 4 -5 minutes.
2. In a separate bowl mix the plain flour with 1/4 cup powdered milk, 8 tbsp yeast, and water. Knead for 10 minutes till smooth dough is formed. Brush it with oil, cover and leave aside for 45 minutes.
3. Press the dough with your hands and divide into six rolls. Grease a griddle.
4. With the help of a rolling pin, roll out the 6 balls of dough. Place each disc onto the griddle, and brush oil on top. Place the taftan in an oven for 30 minutes.
5. Then place the griddle on a low flame and cook the taftan until it turns golden brown. Flip over and cook the other side.
6. Brush oil and water l on top of each taftan and serve.

• 1/2 kg Mutton
• 1 piece Cinnamon
• 1 Big cardamom
• 1 Bay leaves
• 2 Small cardamoms
• 3 Cloves
• 4-5 Green chilies
• 1/2 cup Yogurt
• 1/2 cup Oil
• 1 tsp Red chili powder
• 1 tsp Crushed red chilies
• 1 tsp Fenugreek
• 1 tsp Salt
• 1 tbsp Coriander
• 1 tbsp Ginger paste
• 1/2 tsp Turmeric
• 1/4 tsp Black pepper
• 2 tsp Garlic paste
• as required Garam masala

Method

1. Wash the mutton.To make the marinate mix together the cloves, big cardamom, small cardamom, bay leaf, black pepper, red chili powder, crushed chili powder, turmeric, garam masala, ginger paste, garlic paste and salt.
2. Add the mutton, cover and marinate for 2-3 hours.
3. Heat a non stick frying pan and fry the mutton.
4. When the water left by the meat dries add oil and and a sufficient amount of water.
5. Cook on a low flame. Whip the yogurt and add it to the meat.
6. When the oil floats on top add the green chilies and fenugreek. Cover and simmer for 5 minutes.

• 1/2 Kg Chicken
• 1 Carrot
• 1 Spring onion
• 2 Capsicums
• 2 glass Water
• 1 cup Corn flour
• 1/2 cup Oil
• 1/4 Cabbage
• 1/2 tsp Black pepper powder
• 1/2 tsp White pepper powder
• 2 tbsp Ginger garlic paste
• to taste Salt

Method

1. Heat1/2 cup oil and saute 2 tbsp ginger garlic paste.
2. When it changes color, add 1/2 kgchicken and keep stirring on high flame until chicken changes color.
3. Then addchopped carrot, spring onion, capsicums, 1/4 cabbage, 1/2 tsp black pepper powderand salt to taste and stir for 2 to 3 minutes.
4. Then add 2 glasses of water and cover the pan to allow cooking on medium flame for 8 to 10 minutes.
5. When chicken is tender, add 1 cup corn flour to thicken the mixture.
6. Delicious Chicken Stew is ready to serve.

• 1/2 kg Chicken
• 1/2 kg Rice
• 1/2 bunch Coriander
• 1/2 bunch Mint
• 250 gm Yogurt
• 250 gm Green chilies
• 2 Onions
• 1 cup Clarified butter
• 1 cup Peas
• 100 gm Plums
• as required Hot spices
• 1 tsp Mace & Netmeg powder
• 1/2 tsp Cardamon powder
• 2 tbsp Ginger garlic paste

Method

1.  In a pan, heat 1/2cup clarified butter and fry onions till they turn golden brown, and take out half onions out of the pan.
2. In remaining onions, add 2 tbsp ginger garlic paste, 1/2 kg chicken and hot spices as required.
3. Soak rice for half an hour. Chop 1/2 bunch of coriander, 1/2 bunches of mint and 250 grams green chilies in a chopper.
4. When chicken color turns white, add all the chopped mixture in it and also include 1 cup peas. Boil rice in a different pan.
5.  When chicken is properly cooked, turn off the stove.
6. When rice are almost ready for biryani, inchicken gravy, add a layer of yogurt, 1 tsp mace and nutmeg powder, 1/2 tsp cardamom powder, rest of the golden brown onions, 100 grams plums and 2 tbsp kewra.
7.  Put layer of rice over it. Pour rest of the clarified butter on rice and flatten it and allow simmering for 10 to 12 minutes.
8.  Delicious Green Chicken Biryani is ready.

• 1/2 Kg Milk
• 7 Eggs
• 1 cup Sugar
• 1 tbsp Vanilla essence
• 4 tbsp Sugar

Method

1.  In a caramel mould, heat 4 tbsp sugar. In a bowl, beat together 7 eggs.
2. Then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence. When mixture is ready, pour into the mould and bake at 220 c for 20 to 25 minutes.
3. When it changes to a nice golden color, take out of the oven and cool to bring to room temperature.
4. Cream Caramel is ready.

300 gm Boneless Chicken
1 Capsicum
1 Carrot
2 Spring onions
1 cup Water
1/4 Cabbage
3-4 Green chilies
1/4 bunch Fresh coriander
10-12 Cloves Garlic
1 tbsp Red chili flakes
2 tbsp Worcestershire sauce
2 tbsp Corn flour
4 tbsp Oil
4 tbsp Chili garlic sauce
to taste Salt

Method

1. Cut 300 grams chicken into pieces.
2. Chop a capsicum, carrot, 2 spring onions, 1/4cabbage, 3 to 4 green chilies and 1/4 bunch fresh coriander finely.
3. Slice 10 to 12 cloves of garlic. Heat 4 tbsp oil in a pan and saute sliced garlic.
4. When garlic is a nice golden brown, add chicken pieces and cook for 4 to 5 minutes.
5. Then add all vegetables and cook for another 4 to 5 minutes.
6. Then add 1 tbsp crushed black pepper, 2 tbsp Worcestershire sauce, salt to taste and 4 tbsp chili garlic sauce and stir continuously for 2 to 3 minutes. Then add water and bring to a

boil. When water begins to boil, add 2 tbsp corn flour and continue stirring.
Increase the flame and saute for 3 to 4 minutes. Vegetable Garlic Chicken is
ready to serve.

• 300 gm Mince meat
• 2 Onions
• 2 Tomatoes
• 6-8 Green chilies
• 1/4 bunch Fresh coriander
• 1 Piece Ginger
• 1/2 cup Oil
• 1 tsp Turmeric powder
• 1 tbsp Red chili flakes
• 2 tbsp Ginger garlic paste
• to taste Salt

Method

1. In a pan, heat 1/2 cup oil and saute 2 tbsp ginger garlic paste.
2. Then add 300 grams mince meat and stir together.
3. When color begins to change, add 2 chopped onions, 2 chopped tomatoes, 6 to 8 green chilies, 1/4 bunch fresh coriander and medium sliced ginger and mix.
4. Also add 1 tsp turmeric powder, 1 tbsp red chili flakes and salt to taste and stir continuously until water dries up.
5. Delicious Green Chili and Mince Masala is ready to serve.

• 500 gm Rice
• 250 gm Yogurt
• 250 gm Clarified butter
• 2 Onions
• 4 Tomatoes
• 6 Aniseeds
• 12 Eggs
• 4-5 Green chilies
• 1/4 bunch Fresh coriander
• 1/4 bunch Mint
• as required Hot spices
• 1 tbsp Turmeric powder
• 1/2 tsp Yellow color
• 1/2 tsp Ground nutmeg, mace
• 2 tsp Kewra essence
• 1 tbsp Red chili powder
• 4 tbsp Ginger garlic paste
• to taste Salt

Method

1. Boil 12 eggs and shallow fry.
2. Heat some oil and saute 2 finely sliced onions and 4 tbsp ginger garlic paste until golden brown.
3. Then add 6 aniseeds, hot spices to requirement, 1 tbsp turmeric powder, 2 tbsp red chili powder and 250 grams yogurt.
4. Mix to form a well combined mixture.
5. Boil rice in a separate pan. Cut boiled eggs into half and add to the prepared gravy.
6. Then make a layer of 4 tomatoes, 4 to 5 green chilies, 1/4 bunch mint and 1/4 bunch fresh coriander. Now make a layer of boiled rice.
7. Top with ground nutmeg and mace, 2 tsp kewra and 1/2 tsp yellow color.
8. Allow simmering for 10 to 12 minutes.
9. Delicious Egg Biryani is ready to serve.

• 1 Whole Fish
• 250 grams Plain Flour
• 2 Lemons
• 1 cup Tamarind Paste
• 1 tbsp Turmeric Powder
• 1 tbsp Hot Spices Powder
• 1 tbsp Ground Cumin
• 2 tbsp Ginger Garlic Paste
• 4 tbsp Red Chili Powder
• 4 tbsp Chaat Masala
• for frying Oil
• to taste Salt

Method

1. Take a sharp knife and make slit in the fish.
2. Then combine 250 grams plain flour, 1 tbsp turmeric powder, 1 tbsp hot spices powder, 1 tbsp ground cumin, salt to taste, 1 cup tamarind paste, juice of 2 lemons and 2 tbsp ginger garlic paste.
3. When your spices are well combined, rub them on the fish.
4. Make sure the slits are filled with spices mix.
5. Now fry fish in a covered pan on medium flame for 10 to 15 minutes.
6. Top with lemon juice and sprinkle some chaat masala before serving.

1. Heat oil in a pan, add the chicken along with the salt and pepper and fry till the aroma of the chicken is given off.
2.  Turn the flame off and  leave the chicken to cool down.
3. To make the sajji masala  crush together the cumin seeds, black pepper corns, garlic, cardamom seeds, coriander seeds ,black salt, sea salt, dried mango powder and Pomegranate seeds , and store in a  tight jar.
4. Roast the chicken in an oven at 190C.
5. When it turns Golden brown , remove and sprinkle the sajji masala on top.
6. The delicious sajji is ready to serve.