Bukhaari Pulao


Last Updated on Saturday, 31 January 2015 15:52


1 chicken cut into 9 pieces or 1kg mutton

2 onions sliced

Salt to taste

4 tsp whole jeeru

2 level tblsp ginger garlic masala

1 ½ level tblsp fresh ground green chillies

1 tin whole peeled tomatoes liquidized

3 cups rice parboiled in salt water

Read more: Bukhaari Pulao


Ginger Biscuits


Last Updated on Saturday, 06 December 2014 16:03


6 oz. butter

1 cup brown sugar

¼ cup golden syrup

2 tsp bicarb (level)

2 tsp baking powder (level)

2 tsp ginger powder

1 tsp vanilla essence

1 egg

2 ¼ cups flour


Cream butter, sugar and golden syrup till white and creamy. Add vanilla essence and egg and beat well. Add in the dry ingredients and make soft dough. Make small balls and dip in sugar. Bake at 180 degrees till done.


Leg/Shoulder Roast


Last Updated on Saturday, 18 October 2014 15:40



3 tsp salt

1 tsp crushed pepper

4 tsp crushed garlic

10-12 red chillies (cut)


Make slits on the roast and put the paste in the slits.

Read more: Leg/Shoulder Roast




Last Updated on Saturday, 13 September 2014 12:54


½ pound butter

1 cup icing sugar

½ cup oil

1 cup maizena

+/- 3 cups flour

2 tsp vanilla essence


Beat butter well. Add sugar and beat again. Then add vanilla essence, oil and maizena. Sift flour few times and add 1 cup at a time.

Pat dough in wax wrap and cut in squares with the blunt side of the knife. Bake on 180 degrees.


Kajoor (date) Pastry


Last Updated on Monday, 23 June 2014 11:27


Puff pastry

Pitted dates

Apricot jam

Pistachio/almonds (to decorate)


Form dates into 8 cm strips (like seekh). Roll pastry and cut into 8 cm squares. Place date strip on an angle across the square. Fold sides across and stick together with water. Place on a greased oven tray. Bake on 180 degrees until golden brown.

Remove from oven and place on a cooling rack. Brush with melted apricot jam. Sprinkle with sliced pistachios and sliced almonds. Crisp in oven on 100 degrees for 45 - 50 minutes.


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