*Roast Chicken*

Incredients & Method:-
1.5 kg chicken,
2 medium onions,
2 carrots,
2 sticks celery,
1 bulb garlic, olive oil,
1 lemon,
1 bunch of fresh mixed herbs , such as, thyme, rosemary, bay or sage. Preheat the oven to 200 c. Wash and roughly chop the vegetables. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over. Place the chicken on top of the vegetables. Carefully prick the lemon all over, using the tip of a sharp knife.  Put the lemon inside the chicken?s cavity, with the bunch of herbs. Place the tray in the oven, then turn the heat down immediately to 180C cook for 1 hour 20 minutes. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg..😋😋

Grated Carrot Salad With Dates and Oranges

Nutritional analysis per serving
(4 servings)
262 calories per serving

* 1 pound carrots, grated on the medium blade of your grater
* 8 dates, pitted and quartered lengthwise
* 2 tablespoons fresh lemon juice
* ¼ cup fresh orange juice
*  Salt to taste
* ¼ teaspoon ground cinnamon, plus additional for sprinkling
* 2 tablespoons olive oil
* 2 to 3 oranges (as needed

1. In a large bowl combine the carrots and dates.
2. Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
3. Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
4. Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

GUNDAR PAAK

* 250gm Gundar
* 400 gm Wheat flour.
* 400 gm Sugar.
* 400 gm Ghee.
* 200 gm Desiccated coconut.
* 25 gm sunth
* 100 gm Badaam sliced
* 100 gm Pista chopped
* 5 gm Cardamom powder.
 

Method:
* Crush gundar into small granules.
* Fry them in ghee & keep aside.
* Take ghee in a pan & roast wheat flour in it till golden brown.
* Then add sugar, half of the fried gundar, sunth, coconut, badaam, Pista & cardamom powder in flour. Cook till sugar is completely dissolved.
* When done, put it in the dish greased properly with ghee.
* Garnish with remaining gundar on top.
* When cooled, make square pieces & its ready to eat.

*Lahori Butter Murgh*

Ingredients:-
Chicken Boneless ½ kg
Yogurt ½ cup
Red Chili Powder 1 tsp
All Spice 1 tsp
Ginger Garlic 1 tsp
Salt 1 tsp heaped
Oil ¼ cup

For Masala:
Butter 3 oz
Oil 2-3 tbsp
Cumin Seeds 1 tsp
Onion (chopped)1 cup
Ginger Garlic 1 tbsp
Tandoori Color a pinch
Whole Spice 1 tsp
Sugar 1 tbsp
Salt ½ tsp
Tomatoe Puree ½ cup
Cream ¼ cup
Milk ¼ cup
Corn Flour 1 tsp
Kasuri Meethi (fenugreek)1 tsp

Method:
Marinate chicken with yogurt, red chili powder, all spice, ginger garlic and salt. Leave it for 30 min, then fry in ¼ cup oil till done.

For Masala:
Mix ¼ cup cream, ¼ cup milk and corn Flour and make a thick paste.
In a wok, heat oil, add butter, cumin and sizzle it then add chopped onions and fry for 5 minutes, add ginger garlic paste, whole spice, tandoori color, sugar and tomato puree. Stir and cook well. 
Now add 1 cup water with cooked chicken, cream and milk mixture.
Lastly add all spice, kasuri meethi, with chopped green chiies, coriander leaves and serve with naan.. 😋😋

*Mug Pizza*

INGREDIENTS:-
Maida – 4 tbsp Salt – as per taste Baking soda – a pinch [ half of ¼ tsp ] Baking pwdr – 1/8 tsp Milk – 3 tbsp Olive oil – 1 tbsp Pizza sauce or ketchup – 1 tbsp Grated mozrella cheese – 2 tbsp Finely chopped capsicum and onion – as required  [ optional ] Chilli flakes -1/4 tsp Mixed herbs or oregano

METHOD
Sieve the flour + salt + baking salt + baking pwdr twice. Take it in a bowl or mug or a any micro wave bowl. To the flour mixture add milk + oil and mix well . A smooth dough will be formed. Now with hands spread the dough. Drizzle the sauce and spread it . Spread the veges. Spread the cheese. Sprinkle the chilli flakes. Microwave for 1 min + 30 secs on high.

NOTES
1. Cooking time depends on the microwave , size and depth of the bowl. 2. Instead veges you can use cooked chicken or any toppings of your choice.
3. You can knead the dough first ,then grease the mug or bowl or small deep plates .Flatten the dough on it and continue with the recipe.
4. You can double the quantity..

😋😋

Sigdi Rice with chilly gravy

SIGDI RICE
Firstly make dhungar wala oil in which u will make scrambled eggs,chicken pcs,nd rice also make dhungar oil for the gravy.
In pan put dungar wala oil nd add eggs and scramble it nd add pepper nd salt acordingly.put it aside
In another pan put some oil nd add chicken cubes(which u gonna put in rice.marinate this chicken wid tandoori masala,ggc paste,pepper nd salt) nd cook well until tender,their should nt be traces of water in chicken.Put chicken aside.
Again put dhungar wala oil in pan and add chopped garlic sauté it nd den add chopped ginger,sauté it nd add chopped green chillies,sauté it den add onions(haripyaz ki mundi wali pyaz,cut it into 2 pcs from middle) nd sauté nd den add capsicum nd sauté nd lastly add cabbage nd sauté add pepper nd salt accordingly to the mixture.when the mixture is completely cooked  add boiled basmati rice nd mix it well nd sprinkle spring onions. Sigdi rice ready to serve😋

SPICY RED CHILLI GRAVY

Grind garlic,sukhi kashmiri mirch,a bit of red chilli powder,vinegar some,salt nd lemon
Make a paste of it nd marinate chicken.
In pan put dhungar wala oil nd sauté chopped  garlic den add chopped green chillies nd sauté  den add capsicum nd sauté den add marinated chicken nd sauté nd add water nd cook till chicken gets tender nd finally add cornflour nd cook till the gravy is completely cooked.
Ur gravy ready to serve😋 Dhungar oil is coal flavoured oil for a smokey flavour

gulab jamun

maawa 250gms
2medium size potatoes(boiled)
1 egg
cornflour 150 gms
sugar syrup to dip d jamuns

grate mawa n potatoes n den add egg n cornflour n mix with hand properly until u hav a smooth dough. make small balls n fry d balls in very low heat until dark brown color stirring them continuesly
n den directly add them to chashni.