Scrambled Eggs

Ingredients:

4 eggs
1/4 cup milk
salt and pepper as needed
2tbsp butter

Directions:

1. BEAT eggs, milk, salt and pepper in medium bowl until blended.
2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, gently the eggs across the pan with a spatula, forming large soft curds.
3. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. remove from heat. serve immediately.

Naan Khatai Recipe

Ingredients:

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Pistachio - for garnishing 

Directions:

Preheat oven to 350 degrees F 

1. In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
2. Add Cardamom Powder and mix well.
3. In a separate bowl, take All Purpose Flour with Baking Powder and Salt.
4. Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
5. Wrap dough in plastic wrap and let it rest for 15-20 minutes.
6. Knead dough once again and divide into 12 equal portions.
7. Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
7. Bake on the middle rack for 22-25 minutes (keep a close eye – nan khatai should remain white).
8. Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.Then u can garnish it with crushed Pistachio
9. Store in an air tight container at room temperature.

Chicken mayonnaise sandwich

Ingredients

5 pieces Bread
2 chicken breasts (boil and shredded)
5 tbsp mayonnaise
4 tbsp mustard
3 tbsp oil
salt and black pepper (as needed)


Directions

• Boil chicken and shred it.
• Then take 3 tbsp oil in a pan and put chicken in it. Fry it 4-5 minutes .
• Take a bowl add chicken,mustard ,mayonnaise ,salt and pepper in it.
• Cut bread from sides.and cut it into triangle shape.
• Put chicken mayo material in bread 

Baked Chips

Ingredients

• 2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices 
• 3 tablespoons olive oil or cooking oil
• Salt 

Directions

• Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes.
• Spread the chips on a large non-stick baking tray and toss with oiland salt. Lie them fl at in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre

Pasta with tomato sauce

Ingredients:
1 (16oz) penne pasta (boil as much needed)

1 can (28-ounces) whole peeled tomatoes, in juice/10 fresh tomatoes (peeled and boil them before using so they become soft)

1 small white or sweet onion, finely diced and minced

1 clove garlic, peeled and minced

3 to 4 fresh basil leaves

1 teaspoon dried oregano

Pinch salt

Pinch fresh ground black pepper

2 tablespoons cooking oil, to saute

Diections:

1. Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the cooking oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
2. Bring a large pot of lightly salted water and put 1 teaspoon oil in it to boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
3. In a large bowl, toss the cooked pasta with the tomatoes sauce.

 

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Pancakes recipe from scratch

Ingredients:
1 1/4 cups milk
1 egg
3 tablespoons butter,melted
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1tbsp white sugar

Directions:

• In a large bowl ,mix flour, baking ,powder, salt and sugar,. Then put egg, milk, melted butter,mix until smooth
• Heat a frying pan over medium heat,pour or scoop the batter in to frying pan,using approximately 1/4 cup for each cake. Brown on both sides and serve hot.
• Serve it with honey or pancake syrup.

Simple Naan recipe

Ingredients:

4 cups All-purpose Flour (maida), plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast/1 teaspoon 9open yeast)

1 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons cooking oil, plus two teaspoon for greasing

2 tablespoon yogurt

4 tablespoon milk

1/2 teaspoon baking powder

Directions:

Combine the All-Purpose flour, sugar, yeast ,yogurt,milk,oil kosher salt  and in the bowl .Knead It well or use a stand mixer.If the dough is too dry, add additional water,Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 2 hours. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

In oven place a pizza stone on the bottom rack and heat oven to 450 degrees.

Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop or circle  shape. Brush off any excess flour. Repeat with remaining dough

I use oven for baking naan, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.

Naans are ready serve with curry or give it to kids with yogurt.

 Tip: I used naan recipe in above form when I have to bake naan immediately but if u have time after 2-4 hours when dough rose up . put it overnight in the fridge then u will get best naans.

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Baked Apple

Ingredients:

1 apple
2 tbsp. brown sugar
1 tbsp. butter


Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheat oven  for 30 minutes.
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter.cook until sugar begins to caramelize

Cheese omelette

Ingredients

2  eggs

2  teaspoons butter /oil                                                                                               

1/4  cup shredded Cheddar cheese

Salt and pepper, as needed                                                                                               

Directions

• 1 Beat eggs in small bowl with fork until yolks and whites are well mixed.Put salt and pepper in eggs as needed                        
• 2 Heat butter/oil in frying pan over medium-high heat until butter is hot and sizzling. As butter melts, tilt frying pan to coat bottom with butter.
• 3 Quickly pour eggs into frying pan. While rapidly sliding frying pan back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken.  let stand over heat a few seconds to lightly brown bottom of omelet.

Do not overcook—the omelet will continue to cook after being folded. Sprinkle with cheese.

• 4 Tilt frying pan and run a spatula under edge of omelet, then jerk frying pan sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center.
• Turn omelet onto plate, flipping folded portion of omelet over so far side is on bottom.

Apple Sauce

Ingredients

Apple :3 medium size 

Water: 3 cups

Sugar : 3 tea spoon (as needed)

Method:

•  Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
•  Remove from heat.  Mash with  masher.
• Ready to serve, either hot or refrigerated. .

Freezes easily, lasts up to one year in a cold freezer.

Pizza recipe

Pizza dough:

Ingredients:

4 cups All-purpose Flour (maida), plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast/1 teaspoon 9open yeast)

1 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons cooking oil, plus two teaspoon for greasing

2 tablespoon yogurt

4 tablespoon milk

1/4 teaspoon baking powder

Directions:

Combine the All-Purpose flour, sugar, yeast ,yogurt,milk,oil kosher salt  and in the bowl .Knead It well or use a stand mixer.If the dough is too dry, add additional water,Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Greasea large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Tomato sauce

Ingredients:

1 can (28-ounces) whole peeled tomatoes, in juice

1 small white or sweet onion, finely diced and minced

1 clove garlic, peeled and minced

3 to 4 fresh basil leaves

1 teaspoon dried oregano

Pinch salt

Pinch fresh ground black pepper

2 tablespoons cooking oil, to saute

Diections:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the cooking oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Ingredients For pizza toppings

Chicken Ingredients

2 pieces chicken breasts (cut in small cubes)

Black pepper and Salt (as needed)

Oil 4tbsp

Crushed Garlic

Pizza Piegata

Chicken

2 bell pepper (green)

8-10 olive oils (as needed)

Onion

Shredded Mozerrella Cheese

Shredded Cheddar cheese

Chicken:

Put oil in a pan . when heated put chicken cubes in it ,Fry it 2 to 3 minutes and then put crush garlic ,black pepper and salt in it.

Roll the dough into a circle and dock with a fork and brush with oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the Mozerrella cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.

Pizza Piegata

 Pizza dough1/2 tomato sauce, recipe above 1/2 cup mozerrella cheese and 1/z cup cheddar cheese shredded 1/2 cup roasted Bell pepper ,chicken ,olive oil,onions thinly sliced Olive oil

Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.

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Tomato pizza sauce

Ingredients:

1 can (28-ounces) whole peeled tomatoes, in juice

1 small white or sweet onion, finely diced and minced

1 clove garlic, peeled and minced

3 to 4 fresh basil leaves

1 teaspoon dried oregano

Pinch salt

Pinch fresh ground black pepper

2 tablespoons cooking oil, to saute

Diections:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the cooking oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

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Pizza Dough

Ingredients:

4 cups All-purpose Flour (maida), plus more for rolling

1 teaspoon sugar

1 envelope instant dry yeast/1 teaspoon 9open yeast)

1 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons cooking oil, plus two teaspoon for greasing

2 tablespoon yogurt

4 tablespoon milk

1/4 teaspoon baking powder

Directions:

Combine the All-Purpose flour, sugar, yeast ,yogurt,milk,oil kosher salt  and in the bowl .Knead It well or use a stand mixer.If the dough is too dry, add additional water,Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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Baked Potato

Ingredients :

Potato : 1 golden medium size
Salt : as needed
Pepper : as needed
Butter : 1 tea spoon
Sour Cream :2 to 3 teaspoons
cheddar cheese :2 to 3 teaspoons


Procedure:

 Microwave:

1. Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
3. Top with remaining cheese,and sour cream, and serve

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Strawberry Banana Smoothie

Ingredients:

2 ripe  bananas

1 cup frozen unsweetened whole strawberries

4 tbsp yogurt (recommended ready-made yogurt)

1 cup milk

4tbsp sugar or as needed

Directions:

1.  Peel bananas. Cut bananas into chunks. Place banana chunks, frozen strawberries, yogurt,sugar and milk into blender

2. Cover blender and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into 2 glasses. If desired, serve with pieces of toast spread with peanut butter. Makes 2 servings.

Shahi Tukray with dry milk

Ingredients:

Milk Preparation:
Milk:  4 cups
Cadmiums: 2 to 4
Dry Milk::half cup
Sugar:   1 cup (as needed)

Bread Preparation:
Bread: 4 breads pieces (Cut it from side and then cut it in triangle shapes)
Oil/Butter: 4 table spoon

Sliced almonds and silver leaf for garnishing



Method:
All the procedures can be started side by side, on one stove make sugar syrup, on another put milk to make rabRi and fry the pieces of bread on another stove. in this way by the time milk is ready the slices will be fried and ready to  soak in milk.

Frying bread in ghee/Butter:
Cut the brown edges of the bread and cut each slice in 2 pieces.
Melt  butter (ghee) in a pan and fry the bread slices on medium heat to golden color from both sides

Making sugar syrup:
1-In a pot add sugar, green cardamoms and let it cook until its boil.
2-After boiling cook it 15-20 minutes so that milk thickens a little bit.
3-Then put sugar in it and cook it 5 mins . stir spoon continuously.
4-After 5 mins put dry milk in it.it will thicken in 2 to 3 mins

Then In one bowl put bread pieces and pour milk in it. Garnish with Sliced almonds and silver leaf .Then keep it in refiregerator for 1 hour or 2 hours.

Tip:Dont make milk thicken like rabri. some people do that this absorb in bread pieces and tastes really good. If u make rabri it will dry and make it worst

Mashed Potatoes

Ingredients

• 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk
• Salt and Pepper (As needed)

Method:

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

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Hash Brown

Ingredients:
2 potatoes, peeled
Butter/Oil
Salt
Pepper

Method:

Melt butter in a  cup in  microwave or put oil . Heat non stick pan over medium high heat. Shred potatoes on hand held grater. Squeeze out liquid from potatoes. Add some butter to pan and add shredded potatoes and press down with spatula. Season with salt and pepper and drizzle potatoes with more butter. Cook until golden brown and then flip.

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