Pineapple Pudding Recipe

•  Ingredients
  
  
  
  
  
  2 Cups Pineapple crushed
• 1 Tin Condensed milk
• 50 gm China grass (a vegetable gelatin)
• 2 Cups Milk
• 2 tbsp Sugar
• 1 tbsp Vanilla Essence
• For Topping:

• 4-5 Thinly sliced circular pineapple pieces

Method

Boil normal milk and condensed milk 

together in a pan.

• Soak china grass in 2 tbsp water.
• Add it to the boiling milk and stir constantly for
• 10 minutes till china grass dissolves completely.
• Mix crushed pineapple, vanilla and sugar.
• Cook the pineapple on slow fire for about 10 min
• till the pineapple turns soft.
• Cool pineapple and the milk.
• Spread the pineapple in a pudding dish.
• Gradually pour the milk in the dish.
• Decorate it with thinly sliced circular pineapple
• pieces.
• Keep it in the refrigerator till the pudding sets.

Middle Eastern shawarma

Ingredients

Chicken (boneless) 1/2 kg
Garlic paste 1 tsp
White pepper 1/2 tsp
Black pepper 1/2 tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chilli sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder 1/2 tsp
Salt 1 tsp
Oil 2 tbsp
For Tahini Sauce:
Tahini 3 tbsp
Salt 3 tsp
White pepper 1/2 tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
For serving:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Gherkins half cup
Beetroot (julienne) half cup

METHOD

Marinate chicken with garlic paste, salt, white pepper,

black pepper, cinnamon powder, soya sauce, vinegar chilli

sauce, D.P sauce, yogurt and oil for about 30 minutes.

Heat oil in a fry pan.

Put chicken and fry for 10 minutes till tender.

to make Tahini Sauce: Mix together tahini, salt, white

pepper, garlic paste, yoghurt and lemon juice.

Wrap chicken in pita bread with jalepenos, gherkins and 

beetroot, drizzle with tahini sauce.

Serve warm

Shawarma

Ingredients

For chicken:
Boneless chicken 300 gm
Yogurt ½ cup
Garlic 2-3 cloves
Black pepper powder 1 tbsp
Lemon juice 1 tbsp
Vinegar 2 tbsp
BBQ masala 2 tbsp
Salt to taste
For filling:
Cucumber 1
Onion 1
Tomato 1
Pita bread 4
Lettuce leaves 3-4
Green and black olives 1 cup (sliced)
Pickled chilies 1 cup
Pickled cucumber ½
Olive oil 2-3 tbsp

METHOD

Preparation of chicken:

Cut the chicken into thin slices.

Now in a pan, fry chicken slices with garlic cloves.

While frying add yogurt, vinegar, lemon juice, salt 

and tikka spice.

Now dry the water of yogurt and set aside in a plate.

Chicken is ready.

For salad, grate lettuce leaves, cucumber, tomato and onion

into thin slices.

Then add olive oil and mix with green chilies and cucumber pickle.

Salad is ready.

For pita filling, put pita bread in a pan and toast briefly.

Then form pocket in pita bread and fill with chicken mixture,

hummus, tahini sauce, green and black olives with salad and serve.

Mince and Peas Rice (Qeema Matar Chawal)

Ingredients

    Mince ½ kg
   Oil ¼ cup
   Ginger garlic paste 2 tbsp
   Onion 2 (chopped)
   Green chilies 3 – 4 (chopped)
   Salt to taste
   All spice powder 1 tsp
   Yogurt 125 gm
   Tomatoes 2 (chopped)
   Peas 1 cup (boiled)
   Coriander leaves ¼ bunch
   Mint leaves ¼ bunch
   Rice 300 gm
   Kewra water 2 tbsp

METHOD

     Heat oil in a wok, add ginger garlic paste and mince.
    Fry well till water dries.
    Now add onion, green chilies, salt, allspice powder, 

    yogurt and tomatoes.
    Fry well till mince is cooked.
    Then add peas, coriander leaves and mint leaves.
    Boil rice with salt to taste and water as required till half tender.
    Drain rice and remove excess water.
    Make a layer of boiled rice in a pan, top with mince mixture.
    Cover top with remaining boiled rice.
    Sprinkle top with kewra and simmer for 6 – 8 till done.
    Dish it out and serve hot.

Aaloo Bukharay Ki Chutney

Ingredients:-

4 kg Dried plums (aaloo bukharay)
2 cups Water
1/2 cup Sugar or to taste
Salt To taste
peppers (ground) To taste
Red chili powder To taste
1/2 cup Vinegar
Red food color (optional) One pinch

Method:-
1. Add water, salt, red chili powder, and peppers to dried plums and boil till they get soft.
2. Add sugar to them and cook on medium heat, until it melts and the mixture becomes a
bit thick( for about 2 minutes).
3. Add food color, vinegar and boil for an other minute. It is now ready to be served with
Nan.