Ingredients

• 3-4 tablespoons olive oil
• 3 medium eggplants
• 150 g feta cheese
• 150 g cream cheese
• 70 ml double cream
• 4 eggs
• 100 g cherry tomatoes
• fresh oregano leaves
• salt and pepper upon taste

Instructions

1. Preheat the oven to 180 degrees Celsius. Cut the eggplant width way into 2 cm thick pieces. Arrange them in a backing tray lined with grease proof paper, and brush them with olive oil. sprinkle with salt and pepper and roast in the oven for 30 to 40 minutes,or until it turns golden brown.

2. Take them out and let them cool.

3. In the meantime, prepare the cheese mixture.
4. Crumble the feta cheese and place it in a bowl, then add the cream cheese and double cream, the eggs and some pepper and whisk well until you get a smooth and thick cream.

5. Arrange the eggplant slices into a baking dish and fill the gaps with pieces of tomatoes.
6. Place oregano leaves on top of them, then add the cream mixture, put some more oregano leaves on top and bake for 30 to 40 minutes.

7. Remove from the oven and allow to cool for 10 minutes before serving.

Ingredients

• Beef Mince 500 grams
• Salt 1.5 tsp
• Red Chilli Powder 1 tsp
• Ginger Garlic Paste 1 tbsp.
• Garam Masala Powder 1 tsp
• Coriander leaves fresh chopped 1/2 cup
• Mint Leaves fresh chopped 1/2 cup
• Green Chillies 2 sliced
• Onion medium size chopped 2
• Yogurt 2 tbsp
• Egg 1
• Bajra Flour 2 tbsp

Instructions

1. Gather Salt, Red Chilli, Ginger Garlic Paste, Garam Masala Powder, Coriander, Mint Leaves and Gre Chillies in a bowl.

2. Mix all the above ingredients with mince.

3. Right before deep frying add Yogurt, Egg and Bajra Flour. Then make them into small balls and fry.

4. The yummy kababs are ready.

Ingredients

• Evaporated Milk 410 grams
• Condensed Milk 397 grams
• Cream 410 ml
• Almonds 1 tbsp
• Pistachios 1 tbsp
• Cashews 1 tbsp (I didn’t use)
• Kewra water 1 tbsp
• Cardamom powder 1 tsp leveled
• Bread Slices 4
• Coconut grated 1 tbsp heaped

Instructions

1. Grind nuts into powdered form.

2. Gathering evaporated milk, condensed milk, fresh cream, kewra water, coconut grated and cardamom powder and put them in the blender.

3. Adding powdered nuts to the blender.

4. Making bread crumbs out of bread.

5. Adding bread crumbs to the blender.

6. Filling popsicle containers.

7. Extra can be zip locked and put in freezer.

8. Deep freeze 4 to 6 hours and then serve.

Ingredients

• Ingredients
• Mangoes 8 medium sized
• Fresh Cream1000 ml
• Condensed milk 1 can
• Saffron as required
• Pistachios and Almonds (I didn't use)

Instructions

1. Cut slices of one mango and put in a zip lock bag. Seal the bag.

2. Now mash these mango slices to form pulp and leave aside.

3. Cut six mangoes in to small chunks and put in a bowl.

4. Blend fresh cream, condensed milk, one mango sliced and saffron in the blender.

5. Pour the blended mixture over the mango chunks.

6. Cut the edge of zip lock bag corner.

7. Now decorate with the mango pulp. Refrigerate and serve cold.

Ingredients

• Chicken 1 kg cut into 12 to 14 pieces
• Shan Nihari Masala Packet 2 tbsp leveled
• Ginger garlic paste 1 tbsp
• Lemon juice 2 tbsp
• Oil 2 tbsp

Instructions

1. Gather the marination ingredients, shan nihari masala, ginger garlic paste and lemon for juice.

2. Now apply the ingredients on chicken and leave aside for 2 hours.

3. Put oil and chicken on tawa.

4. Now cook on medium heat while stir frying.

5. Serve with raita and naan.

Ingredients

• Chicken (12 to 14 pieces) 1 kg
• Oil ¼ cup
• Ghee 1 tbsp
• Turmeric powder 1 tsp
• Ginger garlic paste 1 tbsp
• Yogurt ½ cup
• Coriander Seeds 1 tbsp
• Cumin Seeds 1 tbsp
• Cardamom 3 to 4
• Salt 1.5 tsp
• Crushed Red Chilli 1 tbsp
• Garam Masala 1 tsp
• Coriander Leaves for garnish

Instructions

1. Take Coriander Seeds, Cumin Seeds and Cardamoms. Microwave for 1 minute. Let it cool and crush them.

2. Now gather ingredients for chicken marination. Yogurt, ginger garlic paste, salt. Turmeric powder, crushed coriander seeds, cumin seeds and cardamom.

3. Marinate the chicken with gathered ingredients for 2 hours.

4. Heat oil with 1 tbsp of ghee.

5. Put in chicken and stir fry for a minute.

6. Cover the pot and allow chicken to be cooked for 20 minutes without adding any water.

7. Once chicken is cooked stir in crushed red chilli and sprinkle garam masala.

8. Dish out the Chicken Chargha, garnish with fresh coriander and serve with naan or rice.