Gingerbread Bars with Cream Cheese Frosting

BLACK PEPPER CHICKEN AND ASPARAGUS STIR FRY

Rice Salad

Lamb Nihari Recipe

Asian-Style Garlic Beef

Mickey Mouse OREOS

Hot VEGETABLE SAMOSAS

Hot VEGETABLE SAMOSAS 

Fixings 

2 Tbs olive oil 

Flavors: 

1 tsp red or yellow curry powder 

1 tsp garam masala 

1/4 tsp smoked paprika 

1 tsp cumin 

1/2 tsp stew powder 

a meager 1/8 tsp - 1/4 tsp red pepper drops, contingent upon how hot and hot you like your samosas (I run with a level 1/8 tsp, which is bounty hot for me) 

Vegetables: 

1 medium onion, hacked fine 

1 medium carrot, hacked fine 

2 medium potatoes, peeled and finely diced 

2 medium red chime peppers, diced 

discretionary - 1 or more red or green bean stew peppers to taste, seeded and cleaved fine 

around 1 Tbs new ginger, ground (can substitute around 1/4 tsp dried ground ginger) 

1 tsp garlic powder 

1 container water 

around 1/2 mugs green peas, new or solidified and defrosted 

10 egg or spring move wrappers (to make veggie lover, look in the cooler segment of an Asian business sector for sans egg wrappers) 

Get Ingredients 

Directions 

Consolidate the oil and flavors in a substantial nonstick skillet over medium low warmth. Blend the flavors around in the oil for around 2 minutes. Include the vegetables, raise the warmth to medium and panfry for around 5 minutes. 

Mix in the ginger, garlic powder and water. Spread the skillet and stew for around 10 minutes, blending periodically. You may need to turn the warmth down somewhat halfway through the stewing. Mix in the peas and cook for a couple of more minutes until they're warmed through. Take the skillet off the warmth and let the samosa filling come to room temperature. You can speed this up by exchanging the filling to another compartment. 

When you're prepared to fill your samosas, position two racks amidst the broiler and warmth it to 375. Give two treat sheets an entirely decent covering of nonstick, and have a little holder of water, a baked good brush and your wrappers prepared. 

As you wrap the samosas, mastermind them on the treat sheets. You ought to have the capacity to get 5 on every sheet without them covering. Completely drench them with more nonstick splash to help them chestnut, then pop them into the stove for around 8 minutes. Get them out, turn them over to cocoa on the opposite side, and return them to the broiler, exchanging rack positions, for an additional 8 minutes. 

You can eat them straight out of the stove, let them cool somewhat first (which I like), or let them cool totally and after that warm them at whatever point you like. Warm them at 350 for 5-8 minutes.

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Fixings 

2 Chicken Breasts, cut into equal parts, or 4 slight chicken bosoms 

8 Tablespoons spread, partitioned 

½ container Italian Bread Crumbs 

½ container in addition to 1 Tablespoon ground parmesan, partitioned 

¼ container flour 

2 medium zucchini, cut 

2 garlic cloves, minced 

Directions 

In a substantial skillet over medium warmth melt 2 Tablespoons margarine. To make the chicken: Melt remaining 4 tablespoons of spread in a shallow dish. In another shallow dish join bread pieces, parmesan cheddar, and flour. Plunge the chicken in the margarine and after that coat in the bread morsel blend and place in skillet. 

Cook on every side for around 3-4 minutes until the outside is firm and the chicken is cooked all through. Put aside on plate. 

Include 2 Tablespoons of margarine back to the skillet and saute the minced garlic for a moment. Add the zucchini to the skillet and saute until delicate. Salt and pepper to taste and include around 1 Tablespoon parmesan. Add the chicken back to the skillet and warmth for a moment or somewhere in the vicinity. Serve promptly.

khubani ka meetha recipe details below

ingredients (measuring cup used, 1 cup = 250 ml)

• 25-28 dried apricots/khubani
• 1 or 1&1/2 cup strained water from the soaked apricots
• sugar as required (optional)
• sliced almonds (optional)

how to make the recipe:

1. rinse the apricots well.
2. then soak them overnight in enough water.
3. remove the apricots the next day and keep the water aside.
4. deseed the apricots.
5. keep the hard kernels aside and break the kernels.
6. throw away the hard covering and keep the almond like nuts aside.
7. add one cup of the strained water in the pan along with the apricots.
8. you can also just mash the apricots with your hands and then add them to the pan.
9. cook on a low flame for 22-25 minutes stirring occasionally.
10. if the mixture looks dry, add some water.
11. now add sugar and cook for 5-6 minutes more.
12. lastly add the almond like seeds of the apricots.
13. stir and then serve khubani ka meetha hot or warm or cold.

SECRET INGREDIENT, BETTER THAN TAKEOUT! BEEF AND BROCCOLI

INGREDIENTS

• Beef Marinade
• 1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
• 1 tablespoon hoisin sauce
• 3 tablespoons soy sauce
• 1 teaspoon Sriracha/hot Asian chili sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 
  Sauce
• 1 tablespoon Japanese rice wine or dry sherry
• 2 tablespoons chicken broth
• 5 tablespoons oyster sauce
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  6 medium garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/4 teaspoon red pepper flakes
• 1 teaspoon peanut oil
• 
  3 1/2 - 4 cups broccoli florets, cut into bit size pieces
• 1/4 cup water
• 3 medium scallions, sliced (optional)
• INSTRUCTIONS

  1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
  2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
  3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
  4. Drain excess marinade off of beef (if there is any).
  5. Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
  6. Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
  7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
  8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.
  NOTES

  Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry! (I use it in future recipes)
• 
  

Chocolate Sheet Cake

Ingredients

Cake
• 1 3/4 cups (248g) all-purpose flour
• 2 cups (410g) granulated sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup (226g) unsalted butter
• 1/2 cup (48g) unsweetened cocoa powder, plus more for dusting
• 1 cup (235ml) very hot water
• 1/2 cup (120ml) buttermilk
• 2 large eggs
• 2 tsp vanilla extract
Chocolate Icing
• 1/2 cup (112g) unsalted butter, diced into cubes
• 1/3 cup (33g) unsweetened cocoa powder, sifted
• 1/8 tsp salt
• 6 Tbsp milk
• 1 1/2 tsp vanilla extract
• 3 1/3 cups (430g) powdered sugar, sifted
• Brown sprinkles (optional)
• 20 - 24 fresh small strawberries (optional)
• Chocolate Whipped Cream (optional, see notes)

Directions

• For the cake:
• Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet) and dust lightly with cocoa powder and tilt to evenly coat, set aside. In a mixing bowl whisk together flour, sugar, baking soda and salt for 20 seconds, set aside.
• Add butter to a large microwave safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water. Pour flour mixture into butter mixture and using an electric hand mixer, blend until well combined. Add in buttermilk, eggs and vanilla and mix on low speed for about 45 seconds. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center of the cake comes out clean, about 23 - 26 minutes. Remove from oven and set on a wire rack to cool, immediately begin to make icing (you want to ice the cake while it's still really warm so it stays really moist and sort of absorbs some of the icing).
• For the icing:
• Add butter, cocoa powder, salt and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted. Remove from heat, whisk in vanilla and powdered sugar (if mixture is thick return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency). Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set. Allow icing to set at room temperature. Cut into squares, if using chocolate whipped cream add just before serving and a strawberry to each slice.
• Notes

If you'd like to add the chocolate whipped cream: whip 3/4 cup + 2 Tbsp heavy cream in mixing bowl using an electric hand mixer until soft peaks form. Add in 2 1/2 Tbsp cocoa powder, 3 1/2 Tbsp granulated sugar and 1/2 tsp vanilla and whip to stiff peaks. Chill until ready to use.

Chicken Fried Rice

Ingredients

• 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
• 3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
• 1 Tbsp sesame oil, divided
• 1 Tbsp canola oil, divided
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic, minced
• 2 large eggs
• 3 Tbsp low-sodium soy sauce
• Salt and freshly ground black pepper
• Sriracha, for serving (optional)

Directions

• In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
• Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
• Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

Toasted keema sandwich

Ingredients :

• Bread slices - 8
• Minced lamb - 200g
• Onion - 1 medium
• Ginger-garlic paste - 1 tsp
• Tomato puree - 2 tsp
• Butter - 15-20g
• Oil - 2 tblsp

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Pepper powder - 1/4 tsp

Method :

1. Rinse and drain the minced meat.
2. Chop the onion.
3. Heat a non-stick pan.
4. Add the minced meat and brown them until all the water is evaporated.
5. Remove it from the pan and keep aside.
6. Add oil to the same pan.
7. Add onion and fry on a medium heat until they become light brown.
8. Add the ginger-garlic paste and fry for a minute.
9. Add the tomato puree, salt and all the spice powders.
10. Add the minced meat, cover and cook for about 12-15 minutes. Remove them from a pan and keep aside.
11. Butter all the bread slices on both sides.
12. Put the minced meat masala on a slice, spread it and cover with another slice of bread.
13. Toast them in a sandwich toaster for about 3-4 minutes.
14. Repeat the above 2 steps until all the sandwiches are toasted.

Notes : Please try Toasted Tuna Sandiwch for a variation.

MIRCHI QORMA (KASHMIRI LAMB IN CHILE SAUCE)

Ingredients

6 dried Kashmiri chiles or pasilla chiles, stemmed

2 small red Thai chiles or 1 red jalapeño, stemmed

2 lb. lamb shoulder, trimmed and cut into 2″ pieces

1 tbsp. black peppercorns

4 green cardamom pods

1 stick cinnamon

¹⁄₄ cup canola oil

1 tsp. kala jeera (black cumin seeds)

10 cloves garlic, mashed into a paste

2 Indian or regular bay leaves

¹⁄₄ cup tamarind paste

3 tbsp. dried mint

1 tbsp. red chile powder, such as cayenne

Kosher salt, to taste

Instructions

Heat a 6-qt. saucepan over medium-high. Cook dried chiles until lightly toasted, 1–2 minutes. Transfer to a food processor; add fresh chiles and 1 cup water. Purée until smooth and return to pan. Add lamb, peppercorns, cardamom, cinnamon, and 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb is very tender, about 1 hour. Transfer lamb mixture to a bowl.

Wipe pan clean; heat oil over medium-high. Cook cumin seeds, garlic, and bay leaves until seeds pop, 1–2 minutes. Add reserved lamb mixture, the tamarind paste, 1 tbsp. mint, the chile powder, and salt; boil. Reduce heat to medium; cook until thickened, about 1 hour. Garnish with remaining mint.

"Pakistani Bhuna Gosht" in Satyaki da-style

Ingredients for "Pakistani Bhuna Gosht" in Satyaki da-style:

1. Mutton  500 gm (raan and shoulder pieces mixed)
2. Tomato  2 large (cut into thin slices)
3. Onion 1 small (very thinly sliced...the original recipe doesn't ask to add onion but Satyaki da suggested to add little thinly sliced onion when you are making it in large quantity)
4. Ginger garlic paste - 2 table spoon (I added 3 chillies..as I like it spicy)
5. Cumin seed - 1/2 tsp
6. Red chilli powder ( kashmiri chilli) according to taste
7. Salt - to taste
8. Turmeric powder 1/4 teaspoon and little more
9. Black cardamom 2
10. Green cardamom  4-5
11. Oil and ghee /clarified butter 5-6 table spoon

How to prepare "Pakistani Bhuna Gosht" in Satyaki da-style:

• Wash and clean the mutton first and boil with salt and turmeric powder in a thick bottomed pan. Cook over lowest heat. Cook the mutton until really soft and you have 1 cup "yakhni" (mutton stock) left . But do not use pressure cooker. Slow cook the mutton. It enhances the taste. It will take 3 to 3 and half hours. 
• Heat oil and ghee (I used half oil and half ghee) in a separate pan. Add cumin seed..give it few stirs and add onion (yes, I used). Fry onion until soft and brownish.
• Add tomato slices next. Cook over low flame until tomato is soft, smashed, smooth and creamy.
• Now add ginger garlic paste and fry/cook over low to medium heat until oil separates from spices and you get beautiful aroma of cooked spices. Add boiled mutton pieces,chilli powder and cook again for sometimes until oil is totally separated from meat and spices. This cooking process is called "bhunna".
• Finally add the "yakhni" (mutton stock) and salt (if needed..as you have added salt while boiling mutton) to it and again "bhuno" over low to medium heat...until water evaporates leaving meat pieces coated with spices and fat. 
• Now the last step is to add cardamoms. Take out cardamom seeds and make a fine powder of them. Add this cardamom powder to the mutton.This gives it a beautiful aroma which is it's signature ingredient. Your "bhuna gosht" is ready to serve. The whole process takes 3:30 to 4 hours.
• You can garnish with julienned ginger while serving.
• Best served with phuka/parantha/naan.

Lentil Stuffed Samosas – Dal ke Samose

Ingredients
For filling 
1 cup toor dal/ split pigeon pea*
1/2 cup spring onions, finely chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
1 green chilly, finely chopped
1 tsp red chilly powder
1 tsp garam masala
1 tsp roasted cumin powder
Salt to taste

For Glue
¼ cup all purpose flour
3 tbsp water
Pastry
Ready to use spring roll wrappers (I used 4 square sheets and cut them into 3 inch rectangles)

Note
*You can also use moong dal i.e. split and husked mung beans which is more commonly used. 

Method
Boil the dal in water until they are cooked through but still retain the shape. Completely drain the lentils so no water is left. For better results it helps to keep the lentils in sieve for 10 -15 minutes. Mix all the ingredients in the filling with a light hand so as to not break the lentils and keep aside. 

Mix the ingredients for glue and keep aside.

Cut the spring roll wrappers into 3 inch wide rectangles. Cover it with a damp cloth while working with it so it doesn’t dry out

Cutting Pastry 
Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone

Fill about 2 tbsp of filling into the triangle and pressing it down with your finger

Once you fill the cone, take the bottom left corner up towards the right side. Then brush the flour and water glue on the end of the pastry and fold over the top of the filled triangle to seal

It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with the glue mixture.

Heat oil in a wok and drop the triangles in it.

They are done when light golden brown. Serve with ketchup.

They freeze extremely well. So you can make in bulk and keep it in deep freezer and just thaw and fry them before serving.