Nan Khatai

Ingredients
Ghee 1/3 cup
Flour 1 cup
Sugar 1/2 cup
Cardamom powder 1 tsp
Salt a pinch
Baking Powder 1/2 tsp
Egg 1
Pistachios or almonds as required



1-In a mixer, place sugar along with elachi and powder it. Transfer to a mixing bowl.
2-In the same mixer, coarsely powder pistachios, keep aside. Preheat the oven at 190 deg C or 375 F.
3-Add flour to the powdered sugar along with baking powder. Mix well.
4-Add ghee little by little rubbing as you add. You may not need all You should add ghee to form a dough. No water.
5-In a baking tray, line with cookie sheet or grease with ghee, dust with a tsp of flour. Make equal sized balls (15) out   of the dough. Flatten slightly, not too much.
6-Cut with a knife to make a criss-cross pattern in the top middle of the cookie. Add a pinch of powdered pistachios over   each cut.
7-Bake it for 12 to 15 minutes at 190 deg. C/ 375 F. The cookie should not change in colour to dark brown. When it just   starts golden in colour in the sides, that is enough. Cool in wire rack before storing in an airtight container.


Notes
1-Add ghee gradually, do not end up in adding more than needed. The dough should hold its shape, if not, ghee is more.
2-The ghee amount may vary depending on the flour, so handle accordingly.
3-I felt if the cookies are made smaller, it looked more cute than this. So make it smaller if you wish.
4-This cookie will be sweet, if you want, reduce 1 or 2 tblsp of sugar.
5-I made in two batches, second batch gets baked quickly. So always keep an eye after 10 mins of baking.

Pizza plate

Pizza Plate..

For dough
Flour 2 cups
Salt 1 tsp...
Olive oil 1 tbsp
Yeast 1 tbsp
Warm water 1/4 cup
Sugar 1 tsp

For toppings..
Boneless cubed chicken
Mozzarella nd chedder cheese
Toppings of ur choice

For Pizza Sauce
1 can (28-ounces) whole peeled tomatoes, in juice
1 small white or sweet onion, finely diced and minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch salt
Pinch fresh ground black pepper
Pinch sugar, optional
2 tablespoons olive oil, to saute

Directions
Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving

them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a

little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly

add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the

fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring

often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up

to 1 week.

How to assemble your Pizza Plate:
Marinate chicken cubes with black pepper,chat masala,venegar, salt,soy sauce, all spice powder, n some yogurt.
fry 1 clove of garlic in some oil, introduce marinated chicken in it n cook till tender.
Knead the dough .let it rise for 1 hour then roll it and place it in a rectangular pan.
Make the edges and let it rise again for half hour.. Den brush the sauce genlty on top and top it as u like..
Combine Mozarella n chedder cheese together with a mixture of oil n butterwith little crushed garlic in it.
Cover the top with cheese.
sprinkle some oregano on top
Brush the edges with remaining oil n butter mixture.
Bake at 425 for 20 mins

Beef Chilli

Ingredients
½ —Kg Beef (fillet/topside)
3 –T-sp cornstarchs (for use of marinade)
3 –T-sp cornstarch (for use of thickening)
20– green chilli slit with seeds removed
6 –green srping onions sliced
2 capsicum julien cut
1/3 — cup light soya sauce
2 tbsp - chilli sauce
1 tsp - black pepper
1 –T-sp shreaded fresh ginger
1 egg white
1/2 –cup oil
1/2 –cup carrot to find more about carrot slices


Cooking Direction for Beef Chilli

Remove fat from beef and freeze for 2 hours (to make it hard) and using a
sharp knife for slice against the grain into 1 to 2mm pieces. Keep the beef slices in a bowl gently .
Keep together the egg’s white portion, 1/2 cup water, baking soda and cornstarch for the marinade, transfer this over beef and mix well. Keep
in fridge for a night. The soda tenderizes the beef. transfer the oil
into a Karahi (wok) and heat until it smokes.
mix 1/4 of the beef, and quickly stir fry for a few minutes then bring out cooked beef and continue this till all beef is fried. Reheat
the wok till the remaining oil starts to steam again.
mix the ginger, chillies, carrots, onion and stir fry for few minutes. mix the soya sauce, pepper, chilli sauce with the beef and cook for three minutes.
add cornstarch for thickening with a 1/2 cup water. mix enough cornstarch to the Karahi with stirring to thicken the gravy but it should not like a soup.
.Remove from heat and serve with rice

Chicken Karhai

Ingredients
1 Kg chicken
6 to 7 tomatoes-chopped
3-4 whole German green chilies- diamond cut
1/2 tsp crushed black peppercorn
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt OR according to taste..
1/2 tsp garam masala powder
1/2 cup oil OR as required
1 tbs garlic paste
1 tbs ginger paste
1 medium size ginger piece
1 small ginger piece julienne cut for garnishing
1 tbs cumin seeds - crushed
2 tbs butter
1 tbs Cilentro leaves (optional)
2 tbs Fenugreek leaves (leveled) (optional

Directions:

1)First crush a medium sized piece of ginger n cumin seeds together, dont make its paste.
2)Heat 1/2 cup oil, introduce german green chillies and above mentioned crushed ginger and cumin fry on medium heat only for a min till chilles become soft not brown.
3)Then remove chilles pieces and add the chicken and Ginger garlic paste, cover the lid and fry for 5 mins untill it becomes light golden.
4)Now Add tomatoes, red chilli powder, black peppercorn (crushed), turmeric powder and salt... cover n let it cook till chicken gets tender.
5)Now add fenugreek leaves(optional) if u r using.. Add butter now and fry fry till water dries up.. taste it if u want to add anything, add at this stage.
6)Now add some water if u want slight gravy but only less than half a cup or half cup.
7)Give a boil, cover n put on dum for 2 mins on low heat thn add garam masala powder, green chillies and coriander leave..again cover the lid n cook for 2 mins on very low heat

Chicken Mashroom Sandwich

Ingredients:

Bread slice - 4 (remove the corners)
Cabbage - 2 tbs finely chopped
Carrot - 2 tbs finely chopped
Cucumber- 1 tbs finely chopped
Chicken or Hot dog - 2 tbs chopped
Mashrooms - 1 tbs boiled and chopped
Egg - 1/2 boiled n chopped
Mayonese - 2 1/2tbs
Butter - 1 tbs
Liquid cheese - 1/2 tbs
Black and white pepper 1/2 tsp
Sugar 1 tsp


Direction:

1. if you are using hotdogs, cook them and chop them with knife or simply in a chopper but is should be b chopped not like a fine paste.
2. If you are using chicken, boil it n chop in a chopper for some seconds just.
3. Same do thing goes for egg and mashrooms
4. finely chop all vegs
5. remove the water of vegs and combine all meat and chopped vegs together in a bowl including egg and masrooms
6. now combine, mayonese, cheese and butter in a bowl, introduce sugar and pepper and mix well
7. mix all vegs and meat together.
8. Put 1 tbs or more of this filling on a single bread slice and cover wih another slice
9. Repeat this process if u need more sandwiches.
10. Cut them in half or in whatever shape you like.
11. Thats it..... Serve with tea or coffee

Beef Chilli

ingredients

½ —Kg Beef (fillet/topside)
3 –T-sp cornstarchs (for use of marinade)
3 –T-sp cornstarch (for use of thickening)
20– green chilli slit with seeds removed
6 –green srping onions sliced
2 capsicum julien cut
1/3 — cup light soya sauce
2 tbsp - chilli sauce
1 tsp - black pepper
1 –T-sp shreaded fresh ginger
1 egg white
1/2 –cup oil
1/2 –cup carrot to find more about carrot slices


Cooking Direction for Beef Chilli

Remove fat from beef and freeze for 2 hours (to make it hard) and using a
sharp knife for slice against the grain into 1 to 2mm pieces. Keep the beef slices in a bowl gently .
Keep together the egg’s white portion, 1/2 cup water, baking soda and cornstarch for the marinade, transfer this over beef and mix well. Keep
in fridge for a night. The soda tenderizes the beef. transfer the oil
into a Karahi (wok) and heat until it smokes.
mix 1/4 of the beef, and quickly stir fry for a few minutes then bring out cooked beef and continue this till all beef is fried. Reheat
the wok till the remaining oil starts to steam again.
mix the ginger, chillies, carrots, onion and stir fry for few minutes. mix the soya sauce, pepper, chilli sauce with the beef and cook for three minutes.
add cornstarch for thickening with a 1/2 cup water. mix enough cornstarch to the Karahi with stirring to thicken the gravy but it should not like a soup.
.Remove from heat and serve with rice.

Beef Tenderloin

Ingredients:

1 kilograms tenderloin beef, pared & cut into medium steaks
For the marinade:
1 T-bsp chopped ajwain
3 Cloves Garlic, Crushed
1 tezpan
3 T-bsp each, chopped parsley, olive Oil & Vinegar
Vegetables;
200 grams each, julienned carrot, baby marrow, leeks, celery & shredded lettuce
50 grams dry raisings
30 grams unsalted butter
5 grams fresh thyme


Direction:

Take a medium bowl and mix all the ingredients for the marinade.
put beef-steaks in the marinade & turn it both sides to coat well on all sides.
Cover/refrigerate for at least eight hours, turn it occasionally.
Grill to as per desire.
In a frying-Pan, Heat butter & sauté vegetables until become soft, mix raisin & thyme.
To serve place sautéed vegetables in the middle topped with portions of grilled beef.

Sindhi Mutton Biryani

Ingredients:

Mutton – 1 to 1 1/2 kg
Onion – 4 thinly sliced
Tomatoes - 4 cut in cubes
Salt – to taste
Rice – 1 kg
Yogurt – 1 bowl
dried lemons - 3
Ginger garlic paste – 2,2 tbs
Dry coriander – 1 tbsp roasted and grounded
Red chilli powder – 2 tbs
Coriander powder – 2 tbs
Turmeric powder -- 1 tsp
whole Garam masala – 3 bay leaves, 4 black cardamom, 4 green cardamom, some cloves, 1 cinnamon stick, 7 whole black pepper
Nutmeg and mace – 1 and 1/2 tsp
Potato – 3 (add orange food colour in water and half boiled )
Kewra essence – few drops
Orange food colour – few drops
Prunes – 6 soaked in water
Cumin seeds – 2 tbs
Oil – 1 cup or as required
Sliced tomato, chopped mint, chopped coriander, chopped green chillies and sliced lemon or layers– as required

Method:

1. Put ghee in a pan and heat it.
2. Add onions and fry till they turn brown.
3. Add tomatoes and fry untill soft.
4. Then add ginger garlic paste, red chilli powder and all other spices including dreid lemon and mix well
5. Now cover and cook till meat gets tender.
6. Boil potato in separate pan.
7. When meat is done then add fried cumin and coriander seeds and fry till water dries
8. Now spread prunes, then green chopped masala n fry meat for 2 more  minutes on low heat and put off the heat
9. Boil the rice with salt, black cumin seeds, black n green cardamom, cinnamon sticks, cloves n bay leaves
10. Now in a big wok spread rice with some green masala (chopped mint, green coriender leaves, tomato and lemon slices)
11. Now add some meat qorma, again layer with rice than qorma n then rice and chopped green masala on top
12. Spread half boil potato.
13. Mix kewra with food colour and water n spread on top
14. Fry some onion n spread on top 
15. Then put on dum for 15 minutes and serve with salad and raita.