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For Fish

• Season the fish fillets with vinegar, salt and pepper and leave it for 10 minutes.
• In a mixing bowl, whisk together the rice flour, baking powder, 1/4 cups of the plain flour, and 1 teaspoon of salt. Pour in the egg, lemon juice and sparkling water, and mix just to combine everything – you do not need to over-mix. Refrigerated this batter until ready for use.
• Place the remaining cup of flour in a wide bottomed bowl and dredge the fillets through the flour, coating them well on all sides. Then dip them into the batter, turning and swishing, to again ensure they are well coated all over.
• Deep fry fish fillets for 8-10 minutes or until golden brown and puffed off.
• Once all the fillets are cooked, transfer them to a paper towel-lined large platter and pat them dry with more paper towels. Sprinkle with more salt, if desired.

For Chips

• Peel potatoes then cut into 1/4-inch thick chips.
• Blanch the potato sticks, in batches if necessary, in the boiling water. About 2 minutes should do it.
• Strain well and pat dry on paper towel.
• Sprinkle cornflour over them and season with some salt.
• Heat oil in a deep pan over medium heat. Fry potato chips for 10 minutes or until crispy ad golden. Fish n Chips are ready to serve. ENJOY!!

Method

• Heat oil in a saucepan or pot over medium heat.
• Saute onion, for 5 minutes or until transculent.
• Now add ginger garlic paste and cook for 30 seconds.
• Now add the mince and season with red chili, cumin powder, coriander powder and salt.
• Stir well.
• Cover and let it simmer for 25 minutes on low heat.
• No need to add extra water. Cook meat in its own juices.
• Remove the lid and cook meat on high flame or until it dries out and smells cooked and gets slightly brown, keep moving around and fry by adding about 1 tbsp of oil.
• Now add the green chilies, coriander leaves, mint leaves.
• Turn the heat off and do not cook further.
• Keep aside and let it cool down.

To Make Potato Filling

• Mash potatoes in a large bowl. Add the salt, cumin seeds, red chilli, black pepper and coriander mint leaves.
• Mix until well combined.

To Make Mince Stuffed Cutlets

• Make patti of potato mixture and spread mince mixture over it and cover with another pattie.
• Seal edges and flatten it into a round shape.
• Keep making until mixtures are used up.
• Beat eggs in a small bowl.
• Dip cutlets in egg then coat in crumb mixture.
• Heat oil in a shallow pan over medium heat.
• Fry for 2 minutes on each side or until light brown.
• Remove from the oil and absorbent on kitchen paper.
• Mince Stuffed Cutlets are ready to serve. Enjoy!

Method

• Preheat oven to 200 degree C.
• Prepare the meatballs: Put all ingredients into a food processor or chopper.
• Process until well combined.
• Note; Texture should be soft, but not sopping wet. If it’s not soft enough, add 1 tablespoon of milk.
• Now take it out in a mixing bowl.
• Shape into egg size balls by pushing them into the shape softly in your hands.
• Place meatballs on a baking tray and brush with melted butter or olive oil.
• Bake for 30 minutes or until they are just barely cooked through and no longer pink inside. (To keep them tender, do not overbake).
• Remove and reserve.

To Make the Sauce

• Heat oil in a large saucepan over medium heat.
• Add the garlic and onion, and sprinkle the salt over them to bring out their flavor.
• Add red pepper. Cook and stir occasionally for 5 minutes or until the onion is translucent.
• Now add the tomato puree.
• Bring to a boil.
• Add parsley and reduce the heat to medium-low.
• Let it simmer for 5 minutes or until nicely blended.
• Now carefully add the baked meatballs to the pan.
• Simmer for 20 minutes or until they are soaked in sauce.
• ENJOY!!

Method

• The most important thing about oven roasted chicken legs is to rinse and pat dry the chicken. The chicken needs to be as dry as possible before we bake, this way the skin will crisp up.
• Preheat oven at 200 degree C.
• Now rub the chicken legs with melted butter,lemon juice, garlic powder, onion powder, red chili, salt, cumin and herb seasoning.
• Place chicken pieces on wire rack and set into a baking sheet.
• Bake the chicken legs in the preheated oven for 30 minutes then use tongs to rotate each drumstick and bake until done.
• Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken.
• Oven Roasted Chicken Legs are ready to serve. Enjoy!!

Method

• Melt butter in a deep wok or pan over medium heat.
• Fry onions for 3-4 minutes or until transculent.
• Add ginger garlic paste and meat. Cook for 5-8 minutes or until meat change its color.
• Mix well and don’t add any water.
• Meat cooked in its own juice
• Cover with lid and cook for 45 minutes on medium heat.
• Now add tomatoes, cover it again and cook for another 10 minutes.
• Add all spices excpet black pepper, mix well.
• Cook on high heat for 4-5 minutes then add yogurt, green chilies and black pepper.
• Cook for another 15 minutes or until oil comes on top.
• Now add garlic water and cook for 10 more minutes or until meat is tender and gravy is thickened.
• Sprinkle garam masala over it.
• Garnish with coriander leaves, green chilies, lemon slices, and ginger.
• Restaurant Style Lahori Mutton Karahi is ready to serve. ENJOY!!

Method

• Cut the crust from each slice of bread and flatten it out with a rolling pin.
• Place about 1 sliced strawberry 1-inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
• Set aside.
• In a shallow bowl, beat eggs, sugar, cinnamon and milk until well combined.
• Heat a pan medium heat and melt a tablespoon of butter.
• Dip each bread roll in the egg mixture coating well and then coat with bread crumbs.
• Place them in the pan seam side down.
• Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes each side.
• Add butter to the pan as needed.
• Transfer into a serving plate.
• Dust castor sugar over it.
• Garnish with strawberry slices.
• Delicious Strawberry French Toast Roll Ups are ready to serve ENJOY!!

Method

• Sieve together all the ingredients.
• Whisk eggs and milk in mixing bowl.
• Gradually add pancake mix and mix until well combined.
• Heat a flat pan or griddle with a little butter.
• Pour a big spoonful of batter onto the hot griddle or pan and spread it evenly.
• When bubbles appear on the surface of the pancake, flip them over to make them golden brown on both sides.
• Transfer the pancakes on a plate or clean surface.
• Spread choco bliss or Nutella generously over the warm pancakes.
• Place the banana on top.
• Roll up and sprinkle chocolate curls over them.
• Chocolate and Banana Filled Pancake Rolls are ready to serve. ENJOY!!

Method

• Put marinade ingredients over the chicken cubes. Mix to coat evenly.
• Cover and marinade for 20-30 minutes to blend flavors.
• Meanwhile,boil macaroni to al dente according to instructions on the package. Keep aside.
• Now melt butter in a deep pan or skillet over medium heat.
• Stir fry tikka chunks until they start releasing thier juices.
• Mix well.
• Cover and let it simmer on medium heat for 3-4 minutes or until chicken is tender.
• Add green chilies, capsicum, onion and saute for 3-4 minutes.
• Add macaroni and stir well to coat evenly.
• Turn the heat off and take it out in a serving dish.
• Garnish with green chilies, coriander leaves.
• Your Chicken Tikka Macaroni is ready.

Method

• Heat olive oil in a saucepan over medium high heat.
• Saute ginger and garlic. Cook, stirring frequently with a wooden spatula. Cook the garlic pieces until they are glazed and golden brown in color.
• Add ground meat and cook for 15 minutes or until well browned.
• Now stir in the hot sauce and tomato paste.
• Stir in the green onions and green pepper until tender, about 1-2 minutes.
• Season with salt and pepper, to taste.
• Cook for 10 minutes or until mince is cooked thorough.
• Remove from the heat and sprinkle herb seasoning.
• Spoon into lettuce cups and serve.
• Garnish with extra mint or coriander leaves, if using.
• Alternatively, serve the mince in bowls with the lettuce cups on the side so people can help themselves.

Method

• Heat 1 teaspoon olive oil in a medium soup pot.
• Saute broccoli for 30 seconds. ( Don’t over cook the broccoli).
• Add born broth and warm over low to medium low heat.
• Break up spaghetti. Place into another pot and cook for 10 minutes or until pasta is al dente. Drain and rinse in cold water.
• Now add spaghetti into broth. Season with garlic powder, dried parsley, salt and pepper.
• Stir well and cook for 2 minutes.
• Ladle soup into bowls. Delicious Broccoli Spaghetti Soup is ready to serve.ENJOY!!

Method

• Take a small bowl, add cream cheese, sugar and vanilla to it. Beat until stiff peaks form. Now cover and refrigerate until serving.

To Make Pancakes

• In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt.
• Stir flour mixture into wet ingredients. Beat until smooth.
• Fold in chocolate chips.
• Pour batter 1/4 cup full onto a lightly greased hot pan or skillet.
• Flip when bubbles form on top. Cook a minute more or until second side is golden brown. Chocolate Chip Pancakes are ready to serve. ENJOY!!

Method

• Cut chicken into cubes.
• Place in a large bowl. Add plain yogurt, vinegar, lemon juice, hot sauce(optional) onion
• powder, ginger garlic paste, mustard paste, degi mirch(pepper), cumin powder, coriander powder,cinnamon powder and salt. Stir to coat evenly.
• Cover and marinate for at least 4 hour or overnight.
• Now heat 2 tablespoon oil in a grill pan over medium heat.
• Cook chicken for 10-12 minutes or until all juices run clear. OR Grill chicken pieces for 25 minutes or until chicken is nicely cooked or no longer pink.
• Cut chicken into very thin pieces or chunks and set aside.

To Make Pita Bread

• Place flour , yeast, sugar, salt and oil in a mixing bowl.
• Knead a soft and smooth dough with warm water.
• Wipe some oil on the palms of your hands and rub over the lump of kneaded dough.
• Then cover the dough with a wet cloth or a plastic sheet and let it rise for 1 hour or until it doubled in size.
• Once well-risen, make small balls of equal size.
• Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you
• need to use a light hand) to a thickness of a little more than a quarter inch.
• Place the rolled-out pitas on a lightly floured surface and cover them with a towel that not
• too much air can get in. Leave them to stand for about 2 hours until they rise again.
• Now Preheat oven for 250 degree C.
• Bake pita breads in the preheated oven for 5-7 minutes.
• keep warm.

To Make Shawarma Pickle

• Wash vegetables and cut into thin slices.
• Put all vegetables in a mixing bowl or jar. Drizzle vinegar over them.
• Season with salt and red chilli.
• Stir well and keep aside.

To Make Hummus Sauce

• Place chickpea, lemon juice, garlic powder, white pepper, salt, water and olive oil in a
• blender.
• Blend until well combined.
• Take it out in a bowl and sprinkle a pinch of red chili over it.
• Set aside.

To Make Sour Cream

• In a small bowl, mix together the mayonnaise, lemon juice, garlic, white pepper and salt.
• Stir well and keep aside.

To Assemble Chicken Shawarma Wraps

• Place pita bread in a clean surface.
• Spread sour cream and hummus over it.
• Put chicken pieces on it.
• Add shawarma pickle and roll tightly.
• Secure with a wooden pick or wrap in a butter-paper.
• Do this procedure with remaining ingredients.
• Chicken Shawarma Wraps are ready to eat!!

Method

• Cut out bread slices with a heart-shaped cookie cutter. Discard trimmings.
• Place eggs, milk and almond extract in a shallow bowl. Mix until well combined.
• Dip each bread slice in egg mixture.
• Melt butter in a large skillet over medium heat.
• Cook bread hearts for 2 minutes on each side or until golden brown.
• Remove from the oil and drain on paper towel.

To Make Almond Butter

• Place confectioners’ sugar, remaining butter and almond extract in a small bowl. Mix until well combined.

To Proceed

• Sprinkle additional confectioners’ sugar over the french toasts. Almond French Toast Hearts are ready to serve. ENJOY!!

Directions

• Heat oil in a wok over medium heat. Saute giner and garlic till fragrant.
• Add green peas, red beans and corns. Cook for 2-3 minutes then add remaining veggies and add vinegar.
• Cook and stir for few minutes.
• Season with salt , pepper and red chili.
• Mix well and cook for 1 more minute. ( Don’t over cook).
• Transfer the veggie mixture into a bowl and let it cool completely.
• Preheat an oven for 200 degree C and brush a baking sheet with oil.
• Place a wrapper like diamond, put 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, brush a little water along the edge and close it up.
• Put on a lightly oiled baking sheet and repeat this method the rest of your rolls.
• Lightly brush the tops of the rolls with egg-wash.
• Sprinkle sesame seeds over them.
• Bake in the preheated oven for 20 minutes or until they turn crispy and golden brown.

Directions

• Heat oil in a frying pan.
• Stir fry chicken in hot oil for 4-5 minutes or until no longer pink.
• season with salt, garlic powder, black pepper and crushed chili.
• Cover the pan and let it cook in its own water for 10 minutes or until chicken is tender.
• Now add onion and stir fry for 30 seconds.
• Now add green pepper, yellow pepper, jalapeno pepper.
• Stir fry for 1-2 minutes then stir in the
• tomato ketchup.
• Turn the heat off.
• Now add olives, cheese and mayonnaise.
• Adjust seasoning to taste.
• Slightly roast pita bread on hot griddle from both sides.
• Put some lettuce leaves and cucumber on a pita bread.
• Top with chicken mixture.
• Generously cover with another pita bread.
• Cut each bread into four pieces.
• Transfer into a serving platter. Delicious Chicken Pita Sandwiches are ready to serve. ENJOY!!

• Soak walnuts in hot water for 15 minutes.
• Now grind the walnuts into a smooth thick paste.
• While grinding add the little milk .
• Pour milk in a saucepan.
• Add ground mixture, rice flour and sugar.
• Mix until no lump remain.
• Bring to a boil in medium to low heat. Keep stirring without burning at the bottom.
• When it reaches a semi-thick consistency, add the walnut or almond extract.
• Stir and cook for few minutes or until thicken.
• Turn off the stove.
• Dish it out.
• Garnish with chopped walnuts. Delicious walnut Rice Pudding is ready to serve.