Chocolate Truffle Cake

Ingredients for Chocolate Truffle Cake:
Unsalted butter 5 tbsp
Flour 1 tbsp
Chopped chocolate 14 oz
Sugar 2 tbsp
Eggs 2
Salt 1/4 tsp

Method:
Preheat oven to 180 degrees C. 
Generously butter 6 ramekins or a 6-cup muffin tin. 
Dust with flour, tapping out excess; set aside. 
Put chocolate, butter, and 1 tablespoon sugar in a bowl set over a pan of simmering water; whisk occasionally until smooth. 
Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. 
Beat eggs and remaining tablespoon sugar until pale and doubled in volume. 
Sift flour and salt into egg mixture; mix to combine. 
Add chocolate mixture 1/4 cup at a time; mix, Batter will be thick. 
Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. 
Bake until tops are springy to the touch, 18 to 20 minutes. 
Immediately turn out onto wire racks; re-invert, and let cool.

Chicken in Almond Sauce

Ingredients for Chicken in Almond Sauce:
Boneless chicken breasts 4
Almond paste ¼ cup
Butter 3 tsp
Garlic chopped 5-6 cloves
Onion chopped 1
Button mushrooms 4-5
White sauce ½ cup 
Tomato puree ¼ cup
Tomato ketchup 2 tsp
Olive oil 2 tsp
Capsicums (different coloured if available) 3
Salt to taste
Nutmeg powder ¼ tsp

Method:
Heat butter in a pan. 
Add onion, garlic, and sauté. 
Add mushrooms and continue to sauté. 
Add chicken pieces and continue to sauté. 
When the chicken is lightly coloured, add white sauce and mix. 
Add tomato puree and tomato ketchup. 
Mix and cook for a minute. 
Add almond paste and a quarter cup of water and mix well. 
In another pan heat olive oil. 
Add the capsicums and sauté. 
Add salt to the chicken. Sprinkle nutmeg powder, mixed herbs and black pepper powder. 
Add sautéed capsicums to the chicken mix and serve hot.

Chicken Curry

Crunchy lemon Parfaits

Home made Lemon Curd

Chicken in a rice ring

Special Ravo

Recipe Line Up - February 17, 2014 to February 21, 2014

Recipe Line Up for 3rd week of February 2014 - February 17, 2014 to February 21, 2014

1. Special Ravo and Chicken in a rice ring
2. Home made Lemon Curd, Crunchy lemon Parfaits and Chicken Curry

Giant Valentine Cookie

Ingredients for Giant Valentine Cookie:
Flour 1 cup and 2 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 1/2 cup
Backed brown sugar 1/2 cup
Caster sugar 1/3 cup
Vanilla essence 1/2 tsp
Egg 1
Chocolate chips 1 cup
Chocolate melted 8 oz (to decorate)
Sprinkles or tiny hearts to decorate

Method:
Combine flour, baking soda and salt in small bowl. 
Beat butter, brown sugar, caster sugar and vanilla essence until creamy. 
Beat in egg. 
Gradually beat in flour mixture. 
Stir in 1 cup chocolate chips and spread into greased heart shaped tin. 
Bake at 180 degrees C for 20 to 30 minutes or until golden brown. 
Let cool in pan for 10 minutes; remove to wire rack to cool completely. 
Melt chocolate and when smooth spread over cookie. 
Decorate with icing or sprinkles.

Giant Valentine Cookie by Zarnak Sidhwa

Brownie Kebabs

Ingredients for Brownie Kebabs:
Butter ½ cup
Cocoa 1/3 cup
Caster sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Flour ¾ cup
Salt ¼ tsp
Strawberries 
Chocolate sauce
Large marshmallows

Method:
Melt butter add cocoa, remove from fire and cool. 
Beat eggs,
Add sugar, vanilla essence, flour and salt mix.
Pour in a greased and lined 13x9 pan.
Bake for 20-25 min only cool well, then cut in heart shapes using a heart shaped cookie cutter. 
On a skewer put a heart shaped brownie piece, a marshmallow and a strawberry and drizzle chocolate sauce over the brownie kebabs. 
Serve some chocolate sauce on the side too to dip the kebabs.

Brownie Kebabs by Zarnak Sidhwa

Recipe Line Up - February 10, 2014 to February 14, 2014

Recipe Line Up for 2nd week of February 2014 - February 10, 2014 to February 14, 2014

1. 
2.
3. Surprise Rice Snack, Chicken Chilli Tacos And Chewy Bars
4. Almond Biscuits, Chocolate Ganache Cheesecake And Spicy Fried Chicken
5. Special recipe for Valentine's Day: Brownie Kebab and Giant Valentine Cookies

Coconut Biscuits

Ingredients for Coconut Biscuits:
Unsalted butter 250 gm
Caster sugar 200 gm
Flour 350 gm
Coconut or vanilla essence 1/2 tsp
Desiccated coconut 1/2 cup
Egg 1

Method:
Beat butter add caster sugar, mix till well incorporated. 
Add in the eggs, flour, coconut/vanilla essence, and desiccated coconut. 
Mix with hands to form soft dough. 
Let dough rest in fridge for an hour at least well wrapped in cling. 
Roll out dough on a lightly floured surface, cut using a cookie cutter.
Bake in a preheated oven at 180 degrees C for 12-15 minutes or until done.

Spicy Fish Curry

Ingredients for Spicy Fish Curry:
Fillet fish ½ kg
Oil 3 tbsp
Finely chopped onion 1 large
Kalonji (onion seeds) 1 tsp
Whole dry red chillies 6 
Finely chopped garlic 2 tsp
Chopped tomatoes 2
Desiccated coconut 3 tbsp
Salt to taste
Coriander powder 1 tsp
Zeera powder 1 tsp
Chilli powder 1 tsp
Lemon juice 2 tbsp
Finely chopped coriander leaves 2 tbsp

Method:
Heat oil, add onions, and fry until soft. 
Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes. 
Add tomatoes, coconut, salt, dhania, zeera and chilli powders. 
Cook for 10 minutes. 
Add the fish pieces along with water, cook, until fish is tender and water has almost evaporated. 
Mix in lemon juice and chopped coriander. 
Serve hot with rice.

Chicken Koftas

Ingredients for Chicken Koftas:
Chicken mince ½ kg
Cinnamon powder ½ tsp
Salt to taste
Oil 3 tbsp
Boiled onion paste 1 cup
Ginger-garlic paste 1 tbsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Tomato puree 1 cup
Cashewnut paste 2/3 cup
Garam masala powder 1 tsp
Pomegranate syrup 2 tbsp
Cream 1 cup

Method:
Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. 
Divide the mix into equal portions. 
Shape them into balls. 
Keep the koftas aside. 
Heat oil in a pan. 
Add boiled onion paste and cook till onions turn pink. 
Add ginger-garlic paste. 
Sauté for a minute, then add coriander powder and red chilli powder. 
Stir in tomato puree and cashewnut paste dissolved in a little water. 
Cook for five minutes on a high flame, stirring continuously. 
Add one and half cups of water and bring it to a boil. 
Add chicken koftas and cook for ten minutes, stirring occasionally. 
Add garam masala powder and pomegranate syrup. 
Check and adjust seasoning. Simmer for five minutes. 
Stir in cream.

Strawberry Pie

Batata Vadas

Ingredients for Batata Vada:
Potatoes 600 gm
Ginger a 1-inch piece
Garlic 10-12 cloves
Green chillies 4-5
Gram flour 1-½ cups
Red chilli powder 1 tsp
Salt to taste
Soda bi-carbonate a pinch
Turmeric powder ½ tsp
Chopped coriander leaves 2 tbsp
Oil to fry
Ketchup or chutney to serve

Method:
Boil and mash potatoes and keep aside. 
Make a paste of ginger, garlic and green chillies. 
Prepare a thick batter of gram flour (besan) with water, red chilli powder, salt and soda bi-carbonate. 
Heat a little oil. 
Add ginger-garlic-green chilli paste. 
Add mashed potatoes and turmeric powder and mix well. 
Add chopped coriander leaves and salt to taste. 
Let the mixture cool. 
When cold, form into balls. 
Heat oil in a kadahi. 
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown. 
Serve hot with chutney or sauce of your choice.

Mince Koftas

Kashmiri Pulao

Kashmiri Chicken

Kashmiri Dum Aloo

Chocolate Almond Cake

Ingredients for Chocolate Almond Cake:
For Caramel Topping:
Melted unsalted butter 6 tbsp
Melted unsalted butter for pan
Packed brown sugar 3/4 cup
Honey 1/4 cup
Slivered & toasted almonds 1-1/4 cups

For Cake:
Flour 1-1/4 cup
Cornflour 1 tbsp
Cocoa powder 1/2 cup
Baking soda 1 tsp
Salt 1/2 tsp
Unsalted butter 1/2 cup
Sugar 1-1/2 cups
Eggs 3
Buttermilk1 cup
Vanilla essence 1 tsp

Method:
Prepare the topping: 
Generously butter a 10-inch round nonstick cake pan. 
Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. 
Drizzle honey over sugar and sprinkle evenly with almonds. 

Prepare the cake: 
Sift flour, cocoa powder, baking soda, and salt together. 
Beat butter until fluffy. 
Add sugar and continue mixing. 
Add eggs, one at a time, beating after each addition. 
Add the dry ingredients and mix to combine. 
Add half the buttermilk, continue mixing, and add vanilla. 
Pour the batter into the pan. 
Bake for 45 to 50 minutes or until set in the center and springy. 
Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. 
Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. 
If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. 
Let cool completely.

Chocolate Almond Cake by Zarnak Sidhwa

Cheesy Potato Balls

Jhatpat Chicken Biryani

Ingredients for Jhatpat Chicken Biryani:
Boiled rice 2 cups
Boneless chicken cubes 250 gm
Chopped and fried onions 3
Ginger garlic paste 2 tsp
Chopped onions 2
Tomato puree 1 cup
Red chili paste 2 tsp
Curd 2 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Red chili powder 2 tsp
Turmeric 1 tsp
Oil 2 tsp
Chopped coriander 2-3 sprigs
Chopped mint 1-2 tbsp

For Topping:
Garam masala 1 tsp
Fried cashews 8-9
Raisins 2 tsp
Salt to taste
Oil 2 tbsp

Method:
In a pan, heat oil. 
Add onions, ginger garlic paste, and sauté. 
Now add turmeric, cumin powder, coriander powder, red chili paste, boneless chicken pieces and mix well. 
Leave it to cook. 
Now add red chili powder, tomato puree and mix well and add water, cover the pan and let the chicken cook. 
Add curd, salt and garam masala powder over the chicken. 
Grease a bowl with oil. 
Add raisins and cashews along with fried onions, chicken gravy, chopped coriander, and mint to the base of the bowl. 
Add a layer of rice. 
Spread little chicken gravy and chicken pieces on the rice layer. 
Make similar layers as desired. 
Heat it in the oven for some time. 
Now flip the bowl of layered biryani onto a plate.

Jhatpat Chicken Biryani by Zarnak Sidhwa

Fish Salad

Ingredients for Fish Salad:
Cooked elbow macaroni 2 cups
Tuna fish 1 can
Quartered tomatoes 2
Sliced stuffed olives ½ cup
Mayonnaise 3 tbsp
Salt to taste
Black pepper to taste
Lettuce leaves to serve

Method:
Rinse 2 cups cooked elbow macaroni in cold water, drain and set aside. 
Combine all ingredients in large bowl. 
Refrigerate until time to serve. 
Serve on lettuce leaves.

Fish Salad by Zarnak Sidhwa

Glazed Chocolate Chip Cake

Ingredients for Glazed Chocolate Chip Cake:
For Cake:
Egg whites 4
Cream of tartar 1/4 teaspoon
Divided sugar 1-1/2 cups
Flour 2-1/2 cups
Baking powder 2 tsp
Baking soda 1-1/2 tsp
Salt 1 tsp
Buttermilk 1-1/2 cups
Oil 1/4 cups
Vanilla essence 1 tbsp
Mini chocolate chips 1/2 cup(s)

For Chocolate Drizzle:
Chocolate chips or chocolate chopped 1/3 cup
Milk 2 tbsp

Method:
Beat egg whites in a large bowl until foamy. 
Add cream of tartar, increase speed beat until soft peaks form. 
Gradually add 1/2 cup sugar, beating until stiff but not dry. 
Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl. 
Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed.
 Fold in remaining whites and chocolate chips with a whisk. 
Scrape batter into greased bundt pan, smoothing top. 
Bake cake at 180 degrees C until a skewer inserted in the center comes out clean, 40 to 50 minutes. 
Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.

To make chocolate drizzle: 
Combine chocolate or chocolate chips and milk in a small saucepan. 
Heat over low heat, stirring, until chocolate is melted and mixture is smooth. 
Drizzle over cooled cake. 
Let stand for about 45 minutes before slicing.

Glazed Chocolate Chip Cake by Zarnak Sidhwa

Bengali chicken

Ingredients for Bengali Chicken:
Chicken 1 kg
Dried whole red chillies 8-9
Coriander seeds 4-½ tbsp
Garam masala powder 1 tsp
Onions 6
Garlic paste 1 tbsp
Red chilli paste or powder ½ tsp
Chilli powder 1 tsp
Cashew nuts paste 2 tbsp
Salt to taste
Water or Chicken Stock 1 cup

Method:
Dry roast 4 tbsp coriander seeds and broken whole red chillies till they are fragrant, then grind into powder. 
Marinate chicken with the ground masala, 1 tbsp oil, garlic paste, a little salt and red chilli paste for at least 1-2 hours or overnight. 
When ready to cook, cut 1/3rd of the onions into fine slices and make the rest into a thick paste. 
Now heat about 2-3 tbsp oil, add remaining coriander seeds onion slices and fry till translucent pink.
Add the paste and fry together till some oil starts to ooze out. 
Then add the marinated chicken and red chilli powder. 
Add water and cover cook until the chicken is cooked. 
Remove the lid, check and add salt to taste and turn the flame on high and cook until the gravy thickens. 
Add the cashew paste stir well, cook for a minute, and then remove from heat.

Bengali Chicken by Zarnak Sidhwa

Recipe Line Up - February 03, 2014 to February 07, 2014

Recipe Line Up for 1st week of February 2014 - February 03, 2014 to February 07, 2014

1. Bengali chicken , Glazed Chocolate Chip Cake and Fish Salad
2. Jhatpat Chicken Biryani, Chocolate Almond Cake and Cheesy Potato Balls 
3. Kashmiri Dum Aloo, Kashmiri Chicken and Kashmiri Pulao
4. Mince Koftas, Batata Vadas and Strawberry Pie
5. Chicken Mince Koftas, Spicy Fish Curry and Coconut Biscuits

Hot Chocolate

Ingredients for Hot Chocolate:
Milk 2 cups
Cocoa powder 2 tbsp
Caster sugar 2-4 tbsp
Mini marshmallows few

Hot Chocolate by Zarnak Sidhwa

French Toast

Ingredients for French Toast:
Bread slices 2-4
Milk 1 cup
Eggs 2
Caster sugar 2 tbsp
Vanilla essence 1/4 tsp
Oil as required

French Toast by Zarnak Sidhwa

Crepes

Ingredients for Crepes:
Flour 8 oz
Eggs 3
Milk 8 fl oz
Water 8 fl oz
Oil 2 fl oz
Fruit syrup as required

Method:

Mix flour, eggs and milk and whisk.
Add oil and water.
Make a smooth batter for thin crepes.
Let stand for a while.
Heat a crepe pan, brush with oil or butter.
Cook a ladle-full of crepe batter, for a minute on each side.
Layer on a plate with grease proof paper in between so they don’t stick.
Serve with fruit or pancake syrup. 

Crepes by Zarnak Sidhwa

English Breakfast

Ingredients for English Breakfast:
Eggs 2
Chicken sausages 2
Tomato 1
Oil 1/2 cup
Baked beans as required
Mushrooms. sliced 4-5
Salt to taste
Black pepper to taste
HP sauce to serve
Toasted bread slices to serve

English Breakfast by Zarnak Sidhwa

Lively Weekends - 1st February 2014

Recipe lineup for 1st February 2014:

• Cheesy Scramble
• English breakfast
• Crepes
• French toast 
• Hot Chocolate

Chinese Chilli Sauce

Ingredients for Chinese Chili Sauce:
Red chili powder 1 tbsp
Red chilies 1 tsp
Green chilies 2-3
Salt 1/2 tsp
Garlic clove 1
Tomato paste 1 tsp
Lemon salt 1/4 tsp
Corn flour 1 tsp
Sugar 1/2 tsp
Chinese salt 1/4 tsp
Water 3 cups
White vinegar 1 tbsp
Red food color a pinch

Method:
In a clean place of cloth, wrap red chili, crushed red chilies, green chili and chopped garlic to make a small bag.
In a pan, add 2-3/4 cups water, dip the bag and cook on low flame 5 to 7 minutes.
Later, remove bag and squeeze.
Now add salt, sugar, Chinese salt, tomato paste and red food color and mix well.
Let it boil. 
Dissolve corn flour in 1/4 cup of water and mix well.
Now add vinegar, turn and turn of the heat. 
Let it cool, pour the sauce in a sterilized bottle and keep in refrigerator. 
Shake well before use.

Chinese Chilli Sauce by Adnan

Tikka Sauce

Ingredients for Tikka Sauce:
Tikka masala 4 tbsp
Oil 3-4 tbsp
Oil 2
Garlic cloves 2
Chopped ginger 1/2 tsp
Vinegar 1 tbsp
Tomato paste 1 tsp

Method:
Heat oil, add chopped ginger and garlic and fry it for 2 to 3 minutes.
Now add tomato paste and cook for 2 to 3 minutes.
Add tikka masala and fry for a minute.
Later add 2 to 3 tbsp water and cook for 4 to 5 minutes on medium heat.
Then turn off stove and add white vinegar.
Pour the sauce in a sterilized bottle and keep in refrigerator.

Tikka Sauce by Adnan

Barbecue Sauce

Ingredients for BBQ Sauce:
Tomato paste 2 tsp
Sugar 1 tbsp
Salt 1/2 tsp
Star anise 1/4 tsp
Cumin seeds 1/4 tsp
Crushed anise 1 tsp
Chopped onion 1 tbsp
Red chili powder 1 tsp
Crushed red chilies 1/4 tsp
Lemon salt 1/4 tsp
Glucose syrup 1 tsp
Soya sauce 1 tsp
Corn flour 2 tsp
White vinegar 1 tbsp
Brown sugar 2 tbsp
Water 3 cups

Method:
In a clean place of cloth, wrap red chili powder, crushed red chilies, crushed anise, star anise, chopped onion, crushed cumin seeds and brown sugar to make a small bag.
In a pan, add 2-3/4 cups water, dip the bag and cook on low flame 5 to 7 minutes.
Later, remove bag and squeeze.
Add tomato paste, salt, sugar and lemon salt.
Mix the ingredients well.
Dissolve corn flour in 1/4 cup water.
Add in the mixture and cook.
When in thickens, turn off the heat.
Now add glucose syrup, white vinegar and mix well.

For barbecue flavor: 
Heat a piece of coal until red.
Place the piece of cool in saucepan, pure a tsp of oil and cover it.
Leave it for 5 to 6 minutes, remove the cool and let the sauce cool.
Pour the sauce in a sterilized bottle and keep in refrigerator.
Shake well before use.

Barbecue Sauce by Adnan

French Dressing

Ingredients for French Dressing:
Oil 1 cup
Garlic paste 1/2 tsp
Salt 1/2 tsp
Caster sugar 1/2 tsp
White pepper 1/4 tsp
Mustard paste 1/4 tsp
Yellow food color a pinch
Tomato paste 1/4 tsp
Lemon salt a pinch
Corn flour 1/2 tsp
Water 2 tbsp
White vinegar 1 tbsp

Method:
Slightly heat oil and remove pan from stove.
Add garlic paste, tomato paste, mustard paste and mix well.
Let it cool for a while. 
Dissolve corn flour in 2 tbsp water, add caster sugar, yellow color, salt, lemon salt and white pepper.
Mix the ingredients well.
Now add in oil mixture and beat well.

Keep in a sterilized bottle and shake well before use.

French Dressing by Adnan

Mustard Paste

Ingredients for Mustard Paste:
Mustard powder 1 tbsp
Wheat flour 2-3 tbsp
Salt 1/2 tsp
Critic acid 1 pinch
Caster sugar 1/4 tsp
Turmeric powder 1/2 tsp
Oil 2 tbsp
Garlic paste 1/2 tsp
Water 1/2 cup
White vinegar 1 tbsp

Method:
Heat oil, add garlic paste and fry for a minute.
Add turmeric and mustard powder.
Now add wheat flour and cook it for 1 to 2 minutes.
Add water, caster sugar, salt, critic acid and mix well.
When it becomes thick, add vinegar and turn off the heat,
Let it cool. 
Pour in a sterilized bottle and keep in refrigerator.
Shake well before use.

Mustard Paste by Adnan

Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa

Chana Daal Cabbage

Ingredients for Chana Daal Cabbage:
Cabbage, shredded 1
Split Bengal gram (chana daal) 1 cup
Oil 2 tbsp
Curry leaves 8
Mustard seeds 1 tsp
Chopped ginger 1-inch piece
Chopped garlic 3 cloves
Finely chopped onion 1
Salt to taste
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Finely chopped tomato 1
Chopped coriander leaves 2 tbsp

Method:
Pressure-cook the chana daal with 1 cup water till done. 
Drain and set aside. 
In a non-stick pan, heat oil, add curry leaves, mustard seeds, ginger, garlic, and onions. 
Sauté well till soft. 
Add cabbage and toss well. 
Add salt and ½ cup water. 
Cover and cook on low heat till done. 
Add red chilli powder, turmeric powder, tomatoes, and chana daal. 
Cook for five minutes. 
Add coriander leaves and serve hot.

Chana Daal Cabbage by Zarnak Sidhwa

Glazed Chicken Drumsticks

Ingredients for Glazed Chicken Drumsticks:
Chicken drumsticks 1 kg
Water 1 cup
Ketchup 2/3 cup
Vinegar 2/3 cup
Brown sugar 1/2 cup
Butter 2-½ tbsp
Salt 1 tsp
Worcestershire sauce 1-½ tbsp
Mustard 1-½ tbsp
Chili powder 2 tbsp

Method:
Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl.
Pour mixture over drumsticks. 
Place in a baking dish and cover with foil. 
Bake in preheated oven at 200 degrees C or until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through.

Glazed Chicken Drumsticks by Zarnak Sidhwa

Carabon

Ingredients for Carabon:
Condensed milk 1 tin
Butter 2 tbsp
Chocolate 1/2 kg

Method:
Pour condensed milk in a microwave safe bowl.
Add butter and microwave for 3 minutes, stirring every 10 seconds and cook until the colour changes to golden brown. 
Take out from microwave, slightly cool and make balls. Later, coat the balls in chocolate. 


For coating:
Melt chocolate in a double boiler and coat balls in chocolate. 
Let them dry before serving.

Carabon by Alishba and Nida (Nish & Maa)

The guests Alishba and Nida are the owner of Nish & Maa.

Surprise Cupcakes

Ingredients for Surprise Cupcakes:

Ingredients for Vanilla Cake:
Flour 1-1/2 cups
Baking powder 1 tsp
Salt 1/2 tsp
Milk 1 cup
Oil 1/2 cup
Eggs 4
Vanilla essence 1 tsp
Sugar 1-1/2 cups

Ingredients for Red Velvet Cupcake:
Flour 1-1/4 cups
Sugar 1 cup
Cocoa powder 1 tsp
Salt 1/2 tsp
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Egg 1
Oil 3/4 cups
Buttermilk 1/2 cup
Vinegar 1 tsp
Vanilla essence 1/2 tsp
Milk 1/2 cup
Red food colour a pinch
Orange food colour a pinch
To make Buttermilk:
White vinegar 2-1/4 tsp
Milk 1/2 cup

Method:
To make vanilla cakes:
Sift flour, baking powder, and salt together for 2 to 3 times. 
In a bowl, beat eggs, sugar, and vanilla essence until fluffy. 
Add dry ingredients. 
Add milk and oil. 
Pour the batter in greased baking tin and bake it for 20 to 30 minutes at 180 degree C in a pre-heated oven. 
When the cake is done, let it cool on a wire rack for 10 minutes before removing from the tin to cool completely. 
With a butterfly cutter, cut butterflies and put aside.

For red velvet cupcakes:
Lightly stir eggs in a bowl, add remaining liquid ingredients and stir until well mixed. Place all the sifted dry ingredients in a mixing bowl and stir together well. 
Add wet ingredients to the dry ingredients and mix on medium-high speed or until well combined. 

In a cupcake tray lined with liners, pour a little red velvet batter and place butterflies in the centre. 
Pour more red velvet over the butterfly. 
Bake the cupcakes for 10 to 15 minutes at 180 degree C in a pre-heated oven.

To prepare buttermilk:
Add 2-1/4 tsp vinegar in a cup and fill with lukewarm milk to make 1/2 cup.

Surprise Cupcakes by Alishba and Nida (Nish & Maa)

The guests Alishba and Nida are the owner of Nish & Maa.