Mango Souffle by Chef Zubaida Tariq

Ingredients:

Milk (Imported/Packet)    1 tin
Mango pulp (aam ka gooda)    1 cup
Sugar        4 tbsp
Gelatin powder    1 tbsp
Water        1/4 cup
Pineapple jelly        1 packet

For garnishing:
Mango slices, cherries, badam pista hasb-e-zarorat)

Method:

- Gelatin powder ko 1/4 cup pani main mix karlein
- Pineapple jelly ek cup garam pani main mix kar k ek taraf jamney k liye rakh dein.
- Sarey ingrdeints blender main achi tarah blend karlein.
- Mixture ko bowl main dal dein or 2 hours k liye fridgemain rakh deni. Phir usey ek dosrey plate main nikalein aur aam k slices, cherry or badam pista k sath saja kar serve karein.

Mango Delight

Ingredients:

Mango (cubes main katy howe)    1 cup
Mango Icecream            1 liter

Method:

- Mango cubes ko mango icecream main shamil kar k mix karlein.
- Phir 3-4 hours k liye refrigerator main rakh dein. Jab ache tarah freeze hojaye to nikal kar serve karein.

Bread ki Kheer

Ingredients:

Milk (dodh) 1 liter
Bread 4 slices
Egg 3 adad
Sugar Hasb-e-zaiqa
Keowra 1/4 tsp
Dry fruits for garnishing

Method:

-Bread k slices ko halki aanch per seink kar halka lal karlein. Phir in ko masal kar chora karlein.
- Ek degchi main dodh boil karlein..jab ubal ajaye to us main bread ka chora dal dein or tez aanch per pakain. spoon brabar chalaty rahein takey guthliyan na ban jayein.
- Andon ki zardi main sugar dal kar achi tarah phaint lein or dodh main shamil kardein.
- Jab mixture garha hojaye or pak kar yakjan hojaye to keowra k chand drops dal kar cholhay se utar lein.
- Double ki kheer tayar hay. Dry fruits se decorate kar k serve karein

Khoya Sewaiyan by Chef Zakir

Ingredients:

Sewaiyan (vermicilies) 1 packet
Khoya 1/2 pao
Sugar Hasb-e-zarorat
Badam 100 gram
Pista 100 gram
Ilaichi powder 1/2 tsp
Keowra Hasb-e-zarorat (2 tsp)
Ghee 1/2 cup
Cream 1 cup

Note: is main dodh(milk) ka istamal nahi hota.

Method:

- Ek packet sewaiyan garam pani main ek minute k liye boil karein aur pani nikal lein.
- Is k bad ek bartan main adha cup ghee karkara kar (garam kar k) is main ye sewaiyan shamil kardein.
- 1 se 2 minute tak bhonnay k bad is main khoya or cream shamil kardein or dobara 1 se 2 minute tak bhonein.
- Bhonnay k bad jab khoya or cream yakjan hojayein to phir is main sugar or ilaichi powder shamil kardein.
- Chand minute is ko pakanay k bad is main bareek katy howe pista, badam or keowra shamil kardien.
- Mazedar khoya sewaiyan tayar hain. Katy howe badam or pistey se saja kar serve karein.

Lab-e-Sheeren

Ingredients:

Milk 1 kg
Fresh cream 1 packet
Sugar 1 cup
Corn flour 5 tbsp
Jelly 2-3 colors
Pineapple 1 tin
Apple 1 adad
Banana 2-3 adad
Grapes 1 cup
Roh afza sharbat 3 tbsp
Badam pista akhrot for garnishing

(Apple, banana, pineapple k choty choty pieces karlein)


Method:

- Milk main sugar dal kar pakney dein. jab sugar ghul(melt) hojaye or dodh boil hojaye to corn flour ko thorey se thandy dhodh main mix kar k paktey howe dodh main dal lein yahan tak k dhodh custurd ki tarah garha hojaye.
-Ab is mixture main cream mix karein or thanda honay k liye rakh dein
-Ab jelly tayar kar k us k pieces bana lein.
-Jab mixture ache tarah thanda hojaye to us main roh-afza/sharbat, sarey fruits, jelly dal kar mix karein. Nuts se garnish kar k serve karein.

Almond Fritters

Ingredients:

Maida 2 cup
Butter 1/2 cup
egg 1 adad
Badam 1/2 cup
Sugar 1/2 cup
Icing sugar for garnishing
oil for frying

Method:

-Maiday main egg,butter,sugar or badam pees kar shamil karein or gondh lein.
-Ab apni apni ka koi bhi shape dey kar fry karlein.
-Fry karney k bad usko thanda karein.Jab thanda hojaye to icing sugar chihrk dein.
-Mazedar almond fritters ready hain. Sham ki chaye k per serve karein.

Gulgula

Ingredients:

Aata (flour) 2 cups
Sugar half cup
salt ¼ tsp
Khopra (optional) ½ tsp
Sonf (optional) ½ tsp
Badam/pista (optional – bareek katay howe) ½ tsp

Method:

- Thorey se pani main aata, sugar, namak, khopray,sonf or dry fruits dal kar ache tarah mix karlein. Mixture ko thorey dair k liye rakh dein takey sugar ache trh mix hojaye. Mixture ko thick rakhna hay takey round shap dey sakein
- Ab ek karahi main oil ko garam karein. Ab is mixture ko balls k shape main oil main halki aanch per fry karein. Dark brown honey per nikal lein. Mazedar gulgully tayar hain. Garam garam serve karein.

Pineapple Delight

Ingredients:

- 1 deep dish(of glass).
- 1 family pack candy biscuits.
- 1 pineapple tin (which contains small sliced pieces of pineapple)
- 4 packets fresh cream (200 mg each)
- 1 tin comell (condense milk)
- 3 different colors jelleys (green, red, yellow)

Method:

Take a deep dish.make small pieces of candy biscuits (5 to 6 pieces of each biscuit). then put some sliced pineapples on the candy biscuits (cover all the dish). Take a bowl put 4 packets fresh cream and 1 tin condense milk and 1 cup pineapple syrup in it then paste this mixture. Transfer this pasted mixture on the sliced pineapples layer. Decorate with 3 jellies and pineapple on the top layer. freeze it for 3 to 4 hrs.The dish is ready.

Gajar ka Halwa by Chef Zakir

Ingredients:

* 1/2 kg carrots
* 1 cup milk (boiled)
* 1 cup sugar or to taste
* a pinch of cardamom powder
* 2 tbsp ghee
Garnishing ingredients:
* 10 cashewnuts
* 10 badam (optional)
* 10 pista (optional)

Method:

1. Wash, peel and grate the carrots.
2. Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.
3. Add the remaining ghee and heat.
4. Put the grated carrot and saute on low flame till the raw smell disappears.
5. Add milk and boil on low flame till thick.
6. Once it’s starts thickening add sugar and stir continuously.
7. Cook on low flame for further thickness.
8. Add cardamom powder and stir continuously till the ghee separates from the mixture.
9. Finally garnish with roasted garnishing ingredients.
10. Carrot halwa or gajar ka halwa is ready to serve.
11. Serve hot or cold.