Fruit Custard Trifle

Ingredients : 1 1\2 liters milk , 1 1-pound frozen pound cake, thawed , 1 cup sugar , 2 pounds strawberries , 1 14-oz. can mixed fruit , 1 3-oz. pkgs. pineapple flavored gelatin , 2 cups whipping cream.

Instructions : 1. Prepare custard with 1 1\2 liter milk according to the packages instructions. Spread the bottom of a 2-liter glass dish with 1cup hot custard. 2. Cut cakes into 1/2-inch-thick slices and sprinkle with 4-6 tablespoons milk. Arrange enough cake slices over the custard to cover bottom of the dish. 3. Next, set up a decorative row of strawberries and mixed fruit around the side of the dish; then fill in center. 4. Spoon custard over fruit, spreading to side of dish using the back of the spoon. Place the custard in a cool place or in the refrigerator to cool completely and set. 5. Prepare jelly according to the instructions, Keep aside until cool but not set. Pour jelly over cooled custard and place in the refrigerator until sets. 6. Beat whipping cream until stiff peaks form. Spread 1 1\2 cups cream over jelly. Transfer the remaining cream to pastry bag fitted with star tip. Pipe rosettes around edge then top rosettes with strawberries. Cover and chill at least 4-6 hours.
• Serves: 6 People. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.

Badam Ki Kheer

Ingredients : 1 cup almonds , 1 litre milk , 1\2 teaspoon cardamom seeds , 3\4 cup sugar , few drops of kewra essence , 2-3 silver leaves (varak) optional.

Instructions : 1. Soak almond in plenty of water for several hours or overnight. Skin the almonds and in a blender or food processor grind them to a smooth paste, adding enough milk for smooth paste. 2. Put rest of the milk in a heavy based pan, add cardamom’s seeds and bring to a boil, simmer over low heat until 3\4 liter milk is left. 3. Stirring constantly, add almond paste and cook for 8-10 minutes or until the kheer is thick. 4. Add sugar and stirring constantly dissolve it. Sugar will make the mixture thin, cook uncovered until it is thick and water from sugar has evaporated. 5. Remove from heat, add kewra essence, stir and cover for few minutes. Transfer to a serving dish and garnish with silver leaves.
• Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 60 minutes.

Badam Ka Halwa

Ingredients : 225 grams almonds , 568 ml milk , 225 grams sugar , 150 ml water , 225 grams ghee , 3-4 silver leaves (varak) optional.

Instructions : 1. Soak the almonds in the water overnight. They should be puffed up and double in size the next day. Skin the almonds and place them in a blender or food processor. 2. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get lost. 3. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity. 4. Add the ground almond paste and stirring very frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste. 4. In another pan, melt the ghee. Slowly pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy. Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool completely for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off the pieces with a spatula and arrange on a serving dish.
• Serves: 6 People. • Preparation Time: 20 minutes. • Cooking Time: 50 minutes.

Akhrot Ka Halwa

Ingredients : 1 cup ghee or oil , 1\2 teaspoon cardamom powder , 2 cups milk powder (full cream) , 4 eggs, lightly beaten , 400 ml milk, condensed , 2 cups walnut halved, chopped.

Instructions : 1. Heat ghee and cardamom’s powder in a heavy based skillet until warm, add milk powder and stirring constantly fry milk powder over low heat for about 5 minutes or until light brown. (Don’t over fry, otherwise milk will burn). 2. Add beaten eggs and stirring constantly, cook until the mixture is dark brown, about 5-8 minutes. 3. Add condensed milk and cook until the mixture leaves the sides of the pan and thick, about 3 minutes. Add nuts stir fry for one minute and remove from heat. 4. Spread the mixture evenly in a greased pan, sprinkle chopped walnuts and press with the back of a metal spoon. 5. Using a sharp knife mark squares and keep aside to set. Cut through the scored lines and transfer to serving plate.
• Serves: 6 People. • Preparation Time: 10 minutes. • Cooking Time: 20 minutes.

Khajoor Ka Halwa

Ingredients : 1.5 cups dates , 2 cups milk , 1/2 cup sugar , 1/4 cup ghee , 1 cup khoya , 50 grams almond, blanched roughly chopped , 30 grams cashewnuts , 30 grams walnuts , 1 teaspoon cardamom, ground green , silver leaf (varak) for decoration , drops kewra essence (optional).

Instructions : 1.Wash and remove the seeds of the dates. Put the dates in a food processor and grind to a smooth paste. 2. Place milk, date paste and sugar in a heavy based sauce pan and stir well to combine milk, dates and sugar. 3. Stirring frequently cook for 20 to 30 minute or until all the water from milk has evaporated and the dates begin to stick to the bottom of the pan. 4. Add the ghee, almonds, walnuts, cashew nuts, ground cardamom, khoya and kewra, if using. 5. Stirring continuously, fry the date mixture until the ghee is first absorbed by the dates and then released. The halwa is ready when ghee begins to separate. 6. Transfer to a serving dish and decorate with silver leaf. Serve hot or cold.
• Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.

Zarda

Ingredients : 2 cups rice, Pakistani basmati , 12 saffron strands , 1\4 cup coconut, dried , 1\4 teaspoon yellow food color , 1\2 cup ghee , 4 cloves , 1 inch piece cinnamon stick , 1\2 teaspoon cardamom, seeds (crushed). , 2 cups sugar , 1\2 cup water , 1 teaspoon lemon juice , 1\2 cup khoya , 1\4 cup almond blanched,cut into sliver , 1\4 cup raisins, golden , 1\4 cup pistachio nuts, cut into slivers , 2 tablespoons milk , 1\2 teaspoon kewra , 3-4 silver leaves (chandi varak).

Instructions : 1. Rinse rice well; soak it in cold water for about 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and soak for 10 minutes. Soak coconut in water for 15 minutes or until soft. Then thinly slice it. 2. In a large, heavy skillet bring plenty of water to boil. Add washed rice, cardamom seeds and yellow color, bring it back to boil, reduce heat and cook for about 12-15 minutes until the rice are almost cooked, Drain and keep aside. 3. Heat ghee in a heavy saucepan; add cloves, cinnamon and cardamom seeds. Stirring all the time, fry them for a couple of minutes. Add sugar and water. Bring to boil and simmer for few minutes or until sugar is dissolved. 4. Add rice, lemon juice and saffron water, Stir gently, cook for 3-5 minutes on medium heat. Add khoya, almond, raisins, pistachio nuts, coconut, milk and kewra essence, stir gently and cover with a tight fitting lid. Reduce heat and cook for 12-15 minutes or until all the moisture has evaporated. 5. Transfer to a serving dish and decorate with silver leaf, if desired. Serve Hot. Variations: Instead of khoya, rasgulla can be added. • Serves: 6 People. • Preparation Time: 15 minutes.

Mango Cheese Cake

Ingredients :
1\4 cup butter , melted , 2 cups biscuits, digestive crushed , 2 large mangoes ripe (about 300g. flesh) , 3 oz packet mango flavored gelatin (such as Jell-O brand) , 11\2 teaspoons gelatin powder , 1 tablespoon lemon juice fresh , 3 tablespoons sugar , 2 8-oz. pkgs. Philadelphia brand cream cheese , 1 cup whipping cream , 1 teaspoon vanilla essence

Instructions :
1. Lightly oil a 9 inches (24cm) spring release cake tin. Line the base with greaseproof paper and grease the paper. • Make the Base: 2. Mix together the melted butter and biscuit crumbs. Press the crumb mixture into the base of the prepared pan and refrigerate for 30 minutes. • Make the Filling: 3. With a sharp knife, peel the mangoes and scrap the flesh from the stone. Discard the stone and chop or mash the flesh. 4. Boil 1\2 cup water in a small saucepan, remove from heat, add jelly, gelatin, lemon juice and sugar, stir to mix and keep aside for 3 minutes. Return the saucepan over low heat and stir until gelatins and sugar is dissolved. Cool slightly, add mango flesh then refrigerate until thickened but not set, stirring occasionally. 5. Put the cheese in a large bowl and beat with an electric beater until smooth, about 2 minutes. With a balloon mixer fold the cooled mango mixture into the cheese. 6. Working quickly, in another bowl beat cream and vanilla until, it is the same consistency as the cheese mixture. Then lightly fold in the cheese mixture. Pour into the biscuit crust and refrigerate or chill until set, about 6-8 hours. 7. Carefully remove the sides of the cake tin then using a blade knife or spatula loosen the base and slide the cake off the base onto the serving plate. Decorate with mango slices, if wished.
• Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Cold

Behari Kabab

Ingredients :
1 1\2 kilograms beef pasanda (thin sliced) , 4 medium onions skinned and thinly sliced , 1 cup oil , 8-10 whole red chilies , 11\2 tablespoons ginger, minced , 1 1\2 teaspoons salt , 1 1\2 teaspoons garam masala , 1 cup yogurt , 4 tablespoons papaya (raw ) ground , 1\2 cup mustard oil.

Instructions :
1. Cut beef into 2 inches wide and 4-5 inches long strips. Thoroughly wash the beef strips and squeeze out any water. Place the meat in a colander and keep aside. 2. Heat oil in a frying pan. Add onions and fry until light brown in color, about 8-10 minutes. Remove onions from oil and fry the whole chilies just for few seconds, otherwise they will burn. Discard the oil and Grind the onions and whole chilies in a food processor to a smooth paste. 3. Place meat in a large bowl. Add onion paste, ginger, salt, garam masala, yogurt, ground papaya and mustard oil. Mix the mixture really well for few minutes with your hands until the meat is coated well with marinade. 4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. 5. Thread meat strips onto skewers in folded layers. 6. Put skewers carefully over a gentle charcoal flame and cook until meat is brown on each side, about 5-8 minutes. 7.Transfer to a serving dish and decorate with onion ring, green chili and coriander leaves. 8. Serve with paratha or nan and mint chutney.
• Serves 6 people.
• Preparation Time: 30 minutes. • Cooking Time: 40 minutes.

Chicken Tikka

Ingredients : 4 quarters chicken , 3-4 tablespoons lemon juice , 1\4 cup yogurt , 1 teaspoon garlic paste , 1 teaspoon ginger paste , 2 green chilies, crushed , 1 teaspoon cumin seeds, zeera , 1 teaspoon garam masala , 1 teaspoon chili powder, 1 teaspoon coriander powder , 1 teaspoon chat masala , 1 teaspoon salt , few drops of red or yellow food coloring , For basting oil , For Garnishing lemon wedges and onions.

Instructions : 1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic.green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well. 3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings. Serve Hot. * Variation : Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above. Serve with Nan, Poodinay Ki Chutney and Raita.
• Serves 4 people. • Preparation Time: 120 minutes. • Cooking Time: 90 minutes.

Tandori Chicken

Ingredients :
4 quarters chicken, skinned , 2 tablespoons lemon juice , 1\3 cup plain yogurt , 1 tablespoon garlic paste , 1 tablespoon ginger paste , 1 teaspoon ground roasted cumin seeds , 1\2 level teaspoon ground cardamom , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon salt , 1\2 level teaspoon tandoori coloring , For basting ghee or butter.

Instructions :
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish. 2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well. 4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature. * To Roast in the Oven : Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. *To Grill Outdoors : Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.
• Serves 4 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.

Grilled Chicken Boti

Ingredients :
1 Chicken cut into 16 pieces, - 2 tbsp. lemon juice, - 1\4 cup natural yogurt, - 1 tsp. garlic paste, - 1 tsp. ginger paste, - 1 level tsp. cumin powder, - 1 level tsp. garam masala, - 1 tsp. chili powder, - 1 level tsp. coriander powder, - 1 level tsp. chat masala, - 1 level tsp. salt, - few drops of red or yellow food coloring, - oil for basting, - lemon wedges and onions for decoration.

Instructions :
1. Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour. 2. Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. 3. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4.Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings.

Seekh Kabab

Ingredients : 1 kilogram minced beef meat fresh , 5 spring onions , 4 green chillies , 3 tablespoon coriander leaves, chopped , 1 teaspoon red pepper powder , 2 teaspoon dry pomegranate seeds- anar dana , 2 tablespoon coriander seeds crushed , 2 teaspoon chat masala , 2 teaspoon garam masala , 2 teaspoon salt.

Instructions : 1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. 2. Finely chop green chilies. 3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat. 4. Keep minced meat for couple of hours in the refrigerator. 5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire. 6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire. 7. Grill till brown on all side. Make sure to turn each side every now and then. Serve hot with Nan and Chutney. Serve Immediately.
• Serves 12 people. • Preparation Time: 30 minutes. • Cooking Time: 40 minutes.

Chicken Chargha

Ingredients : 1 whole chickens, skinned , 4 tablespoons lemon juice , 1 tea spoon garlic paste , 1 teaspoon ginger paste , 1 teaspoon cumin (zeera powder) , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon curry powder , 1 teaspoon salt , oil for deep frying , 1 teaspoon chat masala.

Instructions : 1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. 3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 6. Sprinkle with chat masala. 7.Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita.
• Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.