Hunter Beef Pizza

Ingredients

      Fine flour 700 gm
    Baking powder 1 tbsp
    Yeast 2 tbsp
    Sugar 2 tbsp
    Salt to taste
    For Pizza Topping:
    Hunter beef as required (slices)
    Egg 1
    Mushroom 1 cup (slices)
     Sesame seeds ½ cup
    Olives ½ cup (slices)
    Mozzarella cheese 500gm(grated)
    Oregano ½ tsp
    Butter as required
    For Pizza Sauce:
    Tomato puree 1 cup
    Onion 1 (chopped)
    Tomatoes 2 – 3
    Garlic paste 1 tbsp
    Red chili powder 1/3
    Black pepper ½ tsp (chopped)
    Oil 2 tbsp
    Salt to taste

METHOD

 For Dough:
  Add the yeast and sugar to Luke warm water and 

  set aside for 15 minutes.
  Add the yeast, baking powder and oil to the self 

  raising flour and knead to smooth dough.
  Set aside for 3 – 4 hours.
  When the dough has risen remove and fold.
  Grease a baking tray, and spread the dough onto it.
   Bake in a preheated oven at 50C for 15 minutes.
   Remove and slice the crust into two halves.
   For Sauce:
   Heats oil in a pan and sauté the chopped onions till

   they turn light brown.
   Add the tomato puree and garlic paste.
   Mix well, now add the crushed red chili, crushed 

   black pepper, and salt.
   Fry till the oil forms a separate layer.
   Turn the flame off.
    For Topping:
   Melt the butter in a pan, saute the sliced mushrooms for minute.
  Spread the pizza sauce evenly on one half of the crust.
  Top with the hunter beef slices, fried mushrooms, 

  sliced olives and grated mozzarella cheese.
   Sprinkle the oregano on top and top the crust with the other half.
   Glaze the top with the egg white and drizzle some oil.
    Bake in a preheated oven at 200c for 15 – 20 minutes.

Creamy Chicken Masala

Ingredients

Chicken boneless ½ kg
Onion ground 1
Green chilies ground 2
Tomatoes ground 2
Fresh cream ¼ cup
Cinnamon 3 inches piece
Crushed cumin 1 tsp
Chili powder  1 tsp
Crushed red pepper 1 tsp
Ginger garlic paste  1 tbsp
Butter   1 tbsp
Turmeric  ¼ tsp
Oil 2 tbsp
Tomato paste 2 tbsp
Salt to taste

Method

Heat 2 tbsp oil in a pan, add 1 tbsp ginger garlic paste 

and ½ kg chicken. Fry well till golden brown.
Then add 1 ground onion and 2 ground tomatoes.

Fry for 1 – 2 minutes.
Add cinnamon stick, ¼ tsp turmeric, 1 tsp chili powder,

1 tsp crushed red pepper, 1 tsp crushed cumin, salt to taste 

and 2 tbsp tomato paste.
Cover and simmer on low flame for 4 – 5 minutes.
Remove lid, add ¼ cup fresh cream and 2 ground green chilies.

Cook for 1 – 2 minutes.
Lastly add 1 tbsp butter, garnish with a few coriander leaves and serve

 

Lab-E-Shereen

INGREDIENTS

Fresh milk 1 liter
Pineapple cubes 1 tin
Sugar 4 tbsp or to taste
Strawberry jelly 1 packet
Fresh cream 3 packets
Boiled noodles ½ packet
Vanilla custard 4 tbsp

METHOD
Take milk in pan and add vanilla custard with sugar and

cook till custard thickens.

Cook jelly as instructed on the package and leave to set.
In a serving bowl, add a layer of custard, then pineapple

cubes and then a layer of cubed strawberry jelly followed
by noodles.

Repeat the layering, top with cream and serve chilled.

Wake-up smoothie

INGREDIENTS

blueberries and/or strawberries
1/2 cup low-fat silken tofu or low-fat plain yogurt
1 tablespoon sugar or Splenda Granular (optional)METHOD

Combine orange juice, banana, berries, tofu (or yogurt)
 and sugar (or Splenda), if using, in a blender; cover
and blend until creamy.
Serve immediately. 1 1/4 cups orange juice, preferably calcium-fortified
1 banana
1 1/4 cups frozen berries, such as raspberries, blackberries,

Chicken Tandoori Biryani

Ingredients

For chicken
1 or 1 ½ whole chicken
1tsp crushed black pepper
½tsp whole spice
2tbsp red chili powder
4tbsp lemon juice
2-3tbsp ginger garlic paste
2-3tbsp oil
1 pinch yellow food color
to taste Salt
For biryani
½kg rice
2 onions fried
2-3 tomatoes
2-3 black cardamom
3-4 cloves
4-5 whole green chilies
1/2 bunch green coriander
1/2 bunch mint
1/2 cup plums
1/2 cup ghee
2-3 leaves cinnamon
1 tsp whole spice powder
1tbsp red chili powder.
½tsp whole black cumin
2tbsp ginger garlic paste.
to taste Salt.

Method

For chicken tandoori:
Take a mixing bowl add 4tbsp lemon juice, 2tbsp red chili powder,

1/2 tsp whole spice powder, 1tsp crushed black pepper,

1 pinch food yellow color and salt to taste mix well. Then put 1 or

1 1/2 kg whole chicken in a bowl and properly marinate with the mixture.

Steam the chicken with steamer for 15 to 20 minutes and turn the

chicken over to ensure both the sides are fully cooked.

Now placed the chicken in oven tray and brush the chicken with ghee

or oil. Put the tray into pre-heated oven for 12 to 10 minutes. Chicken is ready.

For rice:

Soak 1/2cup of rice in water for 2 hours. Now add rice with

a sufficient amount of  water, 1/2tsp black cumin and salt to taste in a 

saucepan and cook till the rice is half done. Starin the water.

For korma:

In a skillet heat 1/2cup ghee, then add 2 to 3 black cardamoms,

2 to 3 cinnamon sticks and 3 to 4 cloves. Fry till the spices begin to sizzle.

Then add 2 to 3  chopped tomatoes. Mix well. Now add 4 to 5 whole

green chilies, 1/2cup plums, 2tbsp ginger garlic paste, 1tsp whole spices

and 1tbsp red chili powder.Fry for  another 2 minutes . Afterwards add

the brown onions and cook until a uniform mixture is formed .The korma is ready.
Put  the qorma in a skillet and add 1/2 layer of rice over it. Now add 

1/2bunch of chopped  green coriander, 1/2bunch chopped  mint,

4 to 5 green chilies and fried onions. After that put the remaining qorma.

Then put the remaining rice followed by the coriander, mint, green 

chilies and fried onions. Now in cup mix the water and food color and

pour  it on sides of the skillet. Then put the chicken over the rice and cook 

it for 7 to 5 minutes over high flame.Then cover and simmer overa  low flame for  5minutes
The chicken tandoori biryani is ready to serve.