Sarsoo Fish

Ingredients:(Sarsoo Fish)

1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala

Directions:(Sarsoo Fish)

Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.

Nargisi Kofta Pullao

Ingredients:(Nargisi Kofta Pullao)

800 gm finely ground chicken mince – minced twice
3 times for a super smooth mixture)
1 and half tsp salt, or to taste
2 tbsp chopped fresh coriander
2 chopped green chillies
1 medium onion, finely chopped
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin powder
1 tsp ginger paste
1 tsp garlic paste
5-6 boiled eggs
[Ingredients for Masala/Gravy]
1/4 cup oil
4 tomatoes, finely chopped
3 onions, sliced and fried until golden
1/4 cup yoghurt
1 tsp red chilli powder
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 tsp cumin powder
1 tbsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 tsp whole cumin seeds
1 bay leaf
1/2 tsp whole black pepper
4 cardamoms
2 cinnamon sticks
2 tbsp chopped coriander
1-2 tsp lemon juice
[Ingredients for Rice]
3 cups basmati rice, washed 2-3 times then soaked for half an hour
Salt saffron & food colouring
Oil whole spices
Directions:(Nargisi Kofta Pullao)

Koftas/Meatballs Mix all the ingredients well and keep for half an hour. In the meantime, boil 5-6 eggs, peel and set aside.
Once the keema has marinated for half an hour, take a handful of the mince, flatten it like a pancake on a piece of plastic, preferably cling film.
Put a boiled egg in the center of the pancake, then using the plastic, enclose the egg completely with the keema. Make sure it’s very smooth and without cracks anywhere.
The reason we use plastic to help in shaping is so that you get a smoother kabab. Doing it with the hands might leave some areas uncovered, thereby resulting in the kababs/koftas disintegrating during frying.
So shape them using the help of a plastic bag. After shaping each kabab, set it aside and continue with the rest of the mince.

Lentil Rice and Veggie Bake

Ingredients:(Lentil Rice and Veggie Bake)

1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

Directions:(Lentil Rice and Veggie Bake)

Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.



1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in Water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
[For Seasoning Garnish]
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
Green Chilli (Hari Mirch) (finely chopped – to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Dalda Banaspati or any Clarified Butter (Ghee)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Butter and onion and 2 sabut mirch for baghar


Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

Chicken Chow Mein

Ingredients: (Chicken Chow Mein)

5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
1 teaspoon sesame oil, plus more as needed
11 ounces skinless chicken breasts, sliced into strips
Dash dark soy sauce
1 teaspoon five-spice powder
1 teaspoon chile sauce, optional
1 tablespoon cornstarch
2 tablespoons groundnut oil (peanut)
1 red bell pepper, seeded and finely sliced
5 ounces bean sprouts
1 large spring onion (green), sliced lengthwise
2 tablespoons light soy sauce
Freshly ground black pepper, finely ground

Directions: (Chicken Chow Mein)

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

Veal in Mushroom Sauce


Ingredients: (Veal in Mushroom Sauce)

1 can (7.6 fluid ounces) Media Crema
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour, divided
1 pound veal filet, cut into thin strips
1 teaspoon ground black pepper
1 tablespoon vegetable oil
4 cups sliced white mushrooms
1 large onion, sliced
2 tablespoons Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
1 cup dry white wine
Cooked hot rice or potatoes
Chopped parsley

Directions: (Veal in Mushroom Sauce)

Combine media crema, mustard and 1 tablespoon flour in small bowl; set aside.
Combine veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.
Add mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.

Pumpkin Apple Dessert Pizza


Ingredients: (Pumpkin Apple Dessert Pizza)

1 pkg. (16.5 oz.) Sugar Cookie Bar Dough
1 cup 100% Pure Pumpkin
3 ozs. cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup thinly sliced green apple, peeled and cored
1/8 teaspoon ground cinnamon
1/3 cup chopped walnuts
Caramel flavored ice cream topping

Directions: (Pumpkin Apple Dessert Pizza)

Preheat oven to 325° F. Grease 12-inch pizza pan or large baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form a 9-inch circle.
Bake for 22 to 25 minutes or until light golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.
Beat pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.
Bake for 8 to 10 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.

Black Forest Brownies


Ingredients: (Black Forest Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 can (21 oz.) cherry pie filling, warmed
1 cup frozen whipping topping, thawed
2 oz. Semi-Sweet Chocolate Baking Bar, grated


Directions: (Black Forest Brownies)

Preheat oven to 350º F. Line 8-inch-square baking pan with foil; lightly grease.
Place whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Lift from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.

Butterfinger Smores


Ingredients: (Butterfinger Smores)

8 Fun Size Butter Finger Candy Bars
8 graham cracker squares
4 large marshmallows, halved


Directions: (Butterfinger Smores)

Preheat broiler.
Place 1 Butter finger candy bar diagonally on top of each graham cracker square; top with marsh mallow halves. Place on baking sheet.
Broil for 1 to 2 minutes or until marshmallows are lightly browned. Serve warm.

Chocolate Raisin Fudge


Ingredients: (Chocolate Raisin Fudge)

1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
2 cups (two 7-ounce bags) Milk Chocolate-Covered Raisins, divided
2 teaspoons vanilla extract
1/2 cup chopped nuts, (optional)


Directions: (Chocolate Raisin Fudge)

Line 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Strip in marshmallows, morsels, 1 cup chocolate-covered raisins, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with remaining chocolate-covered raisins, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.