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Ingredients Sifted Dry Mix : (Plain Flour / Maida - 1½ Cups, Cocoa Powder - ½ Tbsp, Baking Powder - ¾ Tsp, Baking Soda - ½ Tsp) Oil - ⅓ Cup {Flavorless / I used Canola} MIlk - ¾ Cup Powdered Sugar - ½ Cup Condensed Milk - ¾ Cup Red Food Color - 1 Tsp (Powder / If using liquid adjust add upto 1½ Tsp) Vanilla Essence - 1 Tsp Salt - 2 Cups {For Baking} For Frosting : Butter - ⅓ Cup Powdered Sugar - 1½ Cups {or icing sugar} Cream Cheese : ½ Cup Whipping Cream - 2 Cups Vanilla Essence - 1 Tsp Other : Sugar Syrup - ¼ Cup (Mix 2 tb water and sugar) Instructions For Baking in cooker, add the 2 cups salt in your idli cooker / pressure cooker and place a wire stand and a perforated plate. Cover and remove whistle if using pressure cooker. Heat in medium flame. For Baking in oven ; simply preheat your oven to 180 C. In a mixing bowl, add the oil and sugar and whip until smooth. Pour in the condensed milk and whip till fluffy and it starts leaving sides. Add half of t

BBQ chicken is always highly in demand specially among Asian countries, if it comes to BBQ biryani it is definitly irresistible. Serve a platter of biryani with smoked chicken BBQ sticks, you will surely get the vote of appreciation by your family. Ingredients For Chicken Marinade: Rice ½ kg (boiled) Chicken ½ kg (boneless) Ginger garlic 1 tbsp Salt to taste Turmeric ½ tsp Chili powder 1 tsp All spice 1 tsp Cumin 1 tsp (roasted and crushed) Yogurt 2 tbsp Orange red color 1 pinch Oil 2 tbsp Coal (1 inch piece) For Biryani Spices: Oil ¼ cup Brown onion ½ cup Ginger garlic paste 1 tsp Tomatoes 2 (chopped) Salt to taste Chili powder ½ tsp Yogurt ½ cup Coriander leaves 2 tbsp (chopped) Green chilies 6 Mint leaves 20 Kewra water 1 tbsp Yellow food color 1 pinch Cooking Directions Marinate boneless chicken with ginger garlic paste, salt, turmeric, chili powder, all spice, cumin and yogurt mix all well and leave it for 30 minutes. Give simme

Dal makhani is delicacy from punjab filled with rich proteins and fiber .Traditionally lentils and beans are generally soaked overnight or for atleast 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices. Ingredients Whole black lentils 1 cup Butter 3 tbsp Medium onion 1 chopped Green finger chilies 2 chopped Garlic cloves 2 chppped Salt to taste Turmeric ½ tsp Hot chili powder ¼ tsp Red kidney beans 1 cup Ginger 1 tsp Garam masala 1 tsp Milk 1 cup Coriander leaves 1 hand full Cooking Directions Soak the lentils and red beand in water overnight. Boil both by adding 1 jug of water. Cover and simmer for half an hour, until the lentils are tender. In a pan, melt butter. Add the onion, chilies, garlic and fry for 7 minutes, stirring occasionally. Add the salt, turmeric, chili powder, half garam masala, and then add the lentils and remaining cooking water. Mix and add the ginger. Fry over a medium heat for 5

The humble bread takes on a royal avatar with this incredibly delicious recipe that is sure to sweeten your Diwali celebrations with ease. If the idea of fried bread makes you think of the weighing scale, don’t worry, opt for the guilt-free version by toasting the bread instead, and enjoy! Ingredients for Shahi Tukre 1/2 tin (200g)                              -NESTLÉ MILKMAID Sweetened Condensed Milk 1 cup (150 ml)                            -Milk 1 tbsp                                          -Corn Flour 1 tsp                                            -Elaichi (Cardamom) Powder 8 slices                                        -Bread 1 tbsp                                          -Mixed Dried Fruits 1 cup (175 gm)                           -Sugar for syrup 1 cup (150 ml)                            -Water for syrup to fry                                           -MILKMAID Pure Ghee How to make Shahi Tukre Make a paste of cornflour with 2-3 tbsp

INGREDIENTS 250 grams of boneless chicken pieces, cubed For batter: ½ cup of plain flour (maida) ¼ cup of cornflour or cornstarch 1 tsp of ginger garlic paste ¼ tsp of Kashmiri chilli powder 1 tsp of soya sauce ½ tsp of black pepper powder For stir-frying: 1 tbsp of oil 1 cup of cubed onions ½ cup of cubed capsicum (bell pepper) 2-3 green chillies, slit 1 tsp of crushed garlic 1 tsp of grated ginger 1 tsp of tomato ketchup 1 tsp of vinegar or lime juice 2 tbsp of minced spring onions or coriander leaves for garnish INSTRUCTIONS Clean and cut the chicken pieces into bite-sized cubes Prepare the rest of the ingredients and keep it ready Mix all the ingredients for the batter and add enough water to make a thick batter (similar to bajji batter) Add the chicken pieces to this Heat oil for deep frying When the oil is smoking hot, add the chicken pieces thoroughly coated in the batter Fry on medium heat until golden brown Drain and set aside Procee

‘Kachche gosht ki biryani', also known as Hyderabadi Mutton Biryani or mutton biryani is a spicy, fragrant and colourful variant of biryani in India. The traditional style of making the biryani is by cooking the raw meat with spices for a couple of minutes and then it is covered with rice and kept on dum or under pressure until done. Try this famous lunch/dinner recipe. Ingredients: 1 kilograms mutton 1 teaspoon cumin 1 teaspoon garlic paste 1 large sliced onion 2 cup yoghurt (curd) 1 pinch turmeric 1 bunch coriander leaves 1 teaspoon salt 1/2 teaspoon rose water 500 gm basmati rice 2 teaspoon garam masala powder 1 teaspoon ginger paste 1 bunch mint leaves 50 gm cashews 1 pinch saffron 1 teaspoon red chilli powder 5 tablespoon sunflower oil Method: How to make Hyderabadi Mutton Biryani Step 1 Drain and wash the mutton under cold running water. Pat dry and add garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd. Put it i