First Step:

Ingredients:

Boneless Mutton  1 kg

Onion   2 sliced

Oil    for fry
Green chilies    cut finely
Beson roasted  2-1/2 tablespoons
Salt    to taste
Egg     2 pieces
Red chili powder  1 tablespoon
Ginger  2 inch piece

Second Step:
For the curry

Coriander leaves     2 tablespoons
Turmeric powder    1 tablespoon
Onion     3 pieces
Ga-ram masala  1 teaspoon
Garlic  3-5 pieces
Tomatoes, boiled & skinned  1 cup 
Salt    to taste
Ginger   1 ½
Red chili powder   1 teaspoon

Third Step:

Method:

At first make small balls with this mixture.

Deep fry these balls till golden brown and keep aside.

Then for the curry, stir fry the onions, garlic and ginger till golden brown.

And Mix in the rest of the curry ingredients with enough water to make a gravy.

Then bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.

Decorate with cut coriander leaves before serving.

First Step:
Ingredients:

Beef   300 gm (sliced

Smelled Rice   500 grams

Eggs    6 boiled

Onion  1 sliced

Ginger garlic paste   1 tablespoon

Green cardamoms     3-4 pieces

Black cardamoms   3-4 pieces

Potatoes  3-4  pieces

Cinnamon stick   2-3 pieces

Cloves    3-4 pieces

Yogurt   250 grams

Big green chilies   3-4 pieces

Tomatoes  3-4 pieces

Red chili powder  1 tablespoon

Curry powder   2 tablespoons

Cumin powder  ½ tsp

Oil  1 cup

Salt  to taste

Second Step:

Method:

First peel off boiled eggs and potato.

Take a cooking pan add cooking oil fry onion until light brown, add ginger garlic paste and fry until get aroma.

Then add beef, black cardamoms, green cardamoms, cloves cinnamon sticks and mix it well and fry.

Then take a mixing bowl add yogurt, red chili powder, cumin powder, curry powder, and to taste salt mix it well.

And add the mixture in cooking pan and cook until beef tender and oil comes up.

Now add soaked smelled rice and add as required water then add tomatoes, green chilies, cook until the water is dry and rice are 80% done.

Then place boiled potatoes on rice and simmer for 10-12 minutes or until rice are fully cooked.

Finally serve this dish any decorated plate or bowl , garnish with boiled eggs and serve it.

First Step:

Ingredients:

Boneless beef     1-1/2  pounds

Garlic, minced    3 cloves
Smoked paprika    2 tablespoons
Ground turmeric  1/2 teaspoon
Ground cumin     1 teaspoon
Kosher salt 1 teaspoon
Black pepper    ½ teaspoon
Red wine vinegar 1/3  cup
Olive oil  1/2  cup

Second Step:

Method:

If you want……..

Special equipment: 4 (12-inch) metal skewers

First cut the beef into 1-1/2  to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

 Then in the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

 Then pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a seal able plastic bag and allow to marinate for 2 to 4 hours.

Then preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

 And Finally serve this dish any decorated plate or pot. 

First step:

Ingredients:

Boneless beef   1(4 lb)

Parsley   2 teaspoons

Salt   1 teaspoons

Pepper  1/2  teaspoon

Carrots sliced     3 pieces

Potatoes  cubes    6 pieces

Onions wedged   2 pieces

Water    3 cups

Basil  1/4  teaspoon

Thyme  1/4  teaspoon

Celery seed   1 teaspoon

Second Step:

Method:

At first place roast in large roaster pan. Then combine next 6  ingredients, sprinkle over roast. Place onions around roast.

And then pour water in pan, bake tightly covered, at 300* for about 3-2 hours until roast is almost tender. Then add more water if needed. And add carrots and potatoes   , bake for 1-1/2  hour more, until vegetables are tender. Baste roast r and vegetables with juices. Thicken with flour and water mix if desired.

Finally you serve this dish any decorated bowl.

So yummy and delicious recipe. 

Its so easy ready to make.Then try this  home at now.

            

First Step:

Ingredients:

Peeled chopped fresh onion    2 pieces

Coriander ground   2 teaspoons

Chili powder     2 teaspoon

Cumin paste     1 teaspoon

Salt  1 teaspoon

Garlic cloves  4 pieces

Ginger root peeled 2 - 5 cm

Turmeric powder 1/4   teaspoon

Cooking oil   3 tablespoons

Cardamom green pods     3 pieces

Black pepper   ½ teaspoon

Green chilies    2 teaspoons

Water     200 ml

Tomato's (medium)  1/2 cup

Lemon juice  3 tablespoons

Fresh coriander   2 tablespoons

Beef 1 inch cubes  1 kg

Second Step:

Method:

At first add the onions, fresh ginger, garlic, salt, chili powder, cumin, coriander, turmeric and beef to a large bowl, mix well, cover and leave for 60 or 65 minutes.

 And heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium to high heat. Add the cardamom pods and black peppercorns and fry for 3 minutes, stirring a few times.

So easy......

Then add the beef and its marinade, mix well and saute for 4-6 minutes until the beef browns, turning often. Add the chilies and water, mix well, bring the ingredients to a simmer, reduce the heat, cover and simmer for 60 minutes, stirring often Then add the chopped tomatoes, mix well, increase the heat to high and cook uncovered for 10 minutes, stirring all the (if you want then add little more water)

 Finally add the tamarind paste and lemon juice. Mix well followed by fresh coriander. Once done serve hot with rice.

And Lastly serve this dish any decorated plate or pot. That's great ,delicious recipe.

First Step:

Ingredients:

Beef     500 gram

Onion 1/2  cup

Soya sauce   1 tablespoon

Garlic cloves  1 table spoon

Black pepper   1 teaspoon

Salt    1 teaspoon

Plain yogurt     1 cup

Ginger paste   1 teaspoon

Papaya paste    1 tablespoon

Red chili powder  1 teaspoon

Second Step:

Method:

First you add soy sauce, Serrano chilies, onion, garlic, salt, pepper, & turmeric powder in the blender or food processor. Grind it up into a paste for about one minute.

Pour the paste in a large mixing bowl.

Add the ground beef to the paste and mix it in as thoroughly and evenly as possible. The meat will take on a brown color from the paste mix.

Turn on the electric grill and let it heat up for about five minutes. While it is heating, take the meat and roll out little sausages. 1 lb of beef should make about one dozen little tikia sausages

Then Turn on the electric grill and let it heat up for about five minutes. While it is heating, take the meat and roll out little sausages. 1 lb of beef should make about one dozen little tikia sausages.

When the grill is preheated and ready, place the tikia sausages on it. Let it cook on the grill for about 7 minutes or long enough for the tikia to cook completely.

Place the tikia in a casserole dish with a lid to keep it hot, or serve it immediately.

Use the cup of yogurt as a dip for the tikia. Toasted bread, ruti, or any flat bread goes well with tikia. You can use not only yogurt, but ketchup and other dressings as dipping sauces.

Finally you can serve this any decorated plate or any pot.
That's great delicious recipe.

First Step:

Ingredients:

Chicken     1 kg

Basmati rice  7 cups

Onion   1 cup sliced red

Vegetable oil   3 tablespoons

Butter    3 tablespoons

Potato   peeled and cut 3 nos

Ginger paste   30 grams

Garlic paste   30 grams

All spice powder   2 tablespoons

Chilies green   5 nos

yogurt   4 tablespoons

Tomato  4 tablespoons

Red chili powder   3 tablespoons

Milk   3 tablespoons

Salt saffron  1 teaspoon

Turmeric powder  2 tablespoon   

Second Step:

Method:

    At first marinate the chicken with garlic, ginger, coriander, green chili, tomatoes paste, red chili powder, turmeric powder, dry gram masala powder, salt and yogurt and keep it aside for half an hour.

Now cook rice separately (do not cook fully. keep it semi-cooked), add salt, sprinkle it with color and keep aside.

Then heat milk, put pinch of Cesar and keep aside.

And then heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown.

Remove both from the pan and keep aside.

Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. cook for 10 minutes.

Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of Cesar.

Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.

Then garnish with coriander leaves and rest of the fried onions.

Tightly cover the utensil and cook for another 10 minutes.

Finally serve hot with salad, lemon and piped.
And its up to you.

          

First step:

Ingredients:

Large eggs   8

Milk  1/2 cup

Vanilla extract   1 teaspoon

Salt   1/8 teaspoon

Sugar  1 cup & 2 tablespoons

Butter unsalted  2 tablespoons

Flour  1 cup

Second Step:

Method:

At first preheat the oven to 350 degrees F.

Then in a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat.

 With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl.

 Now add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes.

 Finally cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

Its so so tasty and yummy.

First Step:

Ingredients:

Eggs    3

Coconut extract   ½  teaspoon

Cake mix   1 package

Vegetable oil   1/3 cup

Coconut cream    1 can

Clacked coconut     1 cup

White sugar    1 tablespoon

Sweetened condensed milk  1 can

Whipping cream    1 cup

Second Step:

Method:

Firstly  add all ingredients to list. And preheated oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Then in a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9 x 13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

 Just in a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

Finally in a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

First Step:

Ingredients:

Plain flour   11/2

Eggs   6 pieces

Sugar (white)   11/4

Water    2 and 1/2 

Baking Powder  ½ teaspoon

Almond   11/2  teaspoon

Sugar for dusting   ¼ cup

Second Step: 

Method:

Firstly arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.

 Then separate the eggs. Place the yolks in a large bowl along with the sugar and water. 

Now beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.

Now whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.

Finally place the pan into the steamer. 

Then cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

If you want serve this dish any decorated plate or pot.

First Step:
Ingredient:

Milk   2 cups
Large eggs   4
Cornstarch    1/4 cup 
Sugar  2/3  cup
Vanilla   1 tablespoon
Salt   1/4  tablespoon
Cocoa powder    1/3  cup
Butter   2 tablespoons

Second Step:
Method:

First place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually a few tablespoons at a time whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

 When cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.

Finally place plastic wrap directly on surface of pudding to prevent skin from forming chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

Serve this chocolate pudding any plate.When you want make chocolate pudding,then try home.

First Step:

Ingredient:

Dark Chocolate  or chocolate chips  ¼  cup

Cocoa powder   ½  teaspoon

Frozen or fresh raspberries    2 cups

Greek yogurt  1½  cups

Honey   2 teaspoons

Second step:

Method:

First measuring cups and spoons, medium mixing bowl, fork and tall glasses preferably clear.

Third Step:

Method:

First add cocoa powder , vanilla and fork in medium bowl.

Then add honey and yogurt and stir until they’re well combined with cocoa mixture. It will turn light brown.

And now 2 tablespoons of yogurt mixture into the bottom of four clear glasses.

Then top with some raspberries and repeat until all of the yogurt and raspberries are used up.

And finally serve this chocolate sweetheart parfait any bowl.

Its so easy to made.

First step:
Ingredients:

Boneless,skinless chicken   4 cups
Eggs   3 large
Oil   1 tbs
Vegetable oil   for fry
Onion   1 pieces 
Garlic cloves   2 pieces
Salt and black peeper  as needed
Cooked rice   4 cups
Sliced onion   2 pieces
Soya sauce   2 tbs

Second Step:
Method:

First beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelet using half the beaten eggs. 

Now turn out onto a plate to cool. Repeat process with remaining beaten eggs. Place 1 omelet on top of the other, fold and coarsely chop. Set aside.

And then in a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes.

Then  add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg.

Finally serve this dish any plate.

Lastly if you try this home now.

First step:
Ingredients:

Mixed frozen berries    300 gm 
Bananas   2 small or large
Oats porridge  as needed
Apple juice or honey     400 gm  
White chocolate good quality  300 gm 


Second Step: 
Method:


First place the bananas, berries, oats and apple juice in a liquidizer. Blitz for a few minutes until the berries and banana are completely smooth and the porridge oats are whizzed up.

Then taste for sweetness – if the bananas are lovely and ripe the mixture should be sweet enough, if not, add honey to taste. Divide the smoothie mixture into 12 ice-lolly molds and freeze for at least 2 hours.

And give the lollies a chocolate coating, place the chocolate in a heatproof bowl over a small pan of simmering water. Make sure the water isn't boiling and the bottom of the bowl doesn't touch the water, or you will burn the chocolate. Stir until completely smooth, then take off the heat and leave for 5 minutes. 

Now when the lolly sticks to loosen the lollies and lift them out. One by one, dip the tips of the lollies   in the white chocolate and leave to set for a few minutes before serving. 

Then a fun, pretty way to serve these lollies is to cover some flower-arranging oasis with fresh flowers, tinfoil or colored tissue paper, and stick the lilies in.

 For an extra-special entrance, pop in a few sparklers – but be careful.

Its making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please.

Where as it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our or for more information on how to plan your meals please see our audience.

Finally serve this lolly for kids.

These ice lolly is so so yummy.So now try this home.

First step:

Ingredients:

White bread flour     2 pieces

Extra virgin oil    2 tbsp s 

Warm water  350 gm

Second Step:

For the topping:

First 5 tbsp s roast tomato sauce, 100 pasta and crushed garlic clove. Tomato's all different shapes and sizes (red, yellow and green) Goats cheese grated Parmesan or Parmesan shavings, hand full rocket, prosecute.

Third Step:

Method:

First for the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl.

Then use a wooden spoon to work the liquid into the flour – it will seem pretty wet. Set the bowl aside for 15 minutes.

Now leaving the dough like this will save you from lengthy kneading later.

 And now turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 minutes until it is fairly even, soft and bouncy.

    Then return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.

               

       When ready to cook, heat oven to 240 degree centigrade / 220 degree centigrade fan/gas 10 or as hot as it will go, and then put a baking sheet in on a high shelf. 

    Then dust another sheet with flour. Split the dough into 8, and then roll 3 balls thinly into rough circles.

    Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat’s or grated Parmesan cheese if you want to.

    And then slide the sheet on top of the heated sheet. Bake for 12 minutes or until golden and crisp and the tomatoes are starting to caramelize around the edges.

Finally serve this pizza any decorated plate.

First Step:
Ingredients:

Boneless,skinless chicken breast fillets    500 gm
Red pepper    10 pieces 
Shallot    2 tbsp s 
Garlic clove   1 tbsp
Red chili   1 tbsp
Juice  lime  1 tin
Basil leaves  1 tsp
Vegetable oil    2 tbsp s 
Corn flour   1 tbsp                      
Thai rice  350 gm
Root Ginger    1 tbsp


Second Step:
Method:

               Velveteen the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp corn flour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.

            Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600 ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.

             Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chili, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.

            Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50 ml water and 1 tsp corn flour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil. 

Finally serve this dish any decorated plate.

This is so so easy and good,healthy food.

First Step
Ingredients


Mango   1 cup
Banana  1 cup
Apple   1 cup
Grapes  1 cup
Yogurt   1 cup
Mint leaves Paste   1 teaspoon
Lemon juice   1 teaspoon
Sugar   5 teaspoons
Strawberries  1 cup
Nut   1/2 cup
Pineapple   1 cup
Dates   1/2 cup
Pomegranate   1/2 cup

Second Step
Method


First, wash all types of fruits, and cut square shapes  in a bowl, mango, apples, grapes, almonds and strawberries.

And add the yogurt, mint leaves and paste, lemon juice and sugar mixed as well.

 The containers are then poured into a mixture of pineapple, palm and pomegranate served with banana.

When ready mix well , then serve please dish any decorated plate.

Now try this home ....

So so delicious and yummy.