Three fruit jam

Ingredients

strawberries 250 gm (cut in cubes)
apple 250 gm (cut in cubes)
guava(amrood) 250 gm (cut in cubes)
sugar 2-1/2 cup
lemon juice 2-3 tbsp
mix fruit jam 1/4 cup

Recipe:
In a pan take apple and guava,add enough water so the friut gets covered,cover the pan and cook on slow heat,then uncover it and cook,mash it with the back of the spoon a bit,when the fruit turns soft,add strawberries,cook,when the strawberries turn soft add sugar,cook it well,add mix friut jam,remove from heat,add lemon juice,let it cool,store in a glass jar !

Qeema Gobhi

Ingredients

half kg meat mince
half kg goobi
as req salt
2 tsp red chilli pow
1 tsp grounded zeera
1 tsp zeera
1 tsp grounded bl pepper
250 gm chopped onion
250 gm chopped tomatoes
1 cup oil
4 green chillies
half bunch coriander chopped
1 tbsp ginger garlic paste
1 tsp dhanya powder
half tsp haldi

Recipe
Heat more then half cup oil fry ginger garlic ad dmince & roast it then add red chilli pow, haldi, dhanya pow, salt, tomatoes & roast well. cover it up untill it tenders.heat 4tbsp oil in another pan fry 1 tsp zeera add caulifour & fry it add it in mince, onion, cook for few minsadd grounded zeera & bl pepper , green chilli & coriander & put on dum for few mins.

Eggless Choclate Sponge

Ingredients

1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence

Method
1.Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2.Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3.Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4.Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5.The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6.Cool the cake'.

Chailoo kabab with grilled tomatoes

Lamb Kabab:
meat 650 gm
onion 2 (finely chopped)

In a bowl take the qeema put a layer of chopped onion on it,let it rest for a while so that all the onion juice seeps into the qeema,then remove the onion.

zaafraan threads(1 tsp)
salt,
pepper(freshly ground)
egg yolks 2

Mix zaafraan,salt,pepper and egg yolks in the qeema and let it rest for a while,make fat kababs, then shallow fry them. Serve them with "summak"(red coloured powder available at super stores)

Chailoo(rice)

Rice(boil them with salt)
pepper(freshly ground)
butter

In a pan take butter add a bit of water,melt the butter add boiled rice,sprinkle pepper on it pour some more melted butter on it and cook on slow heat with the lid on.

Grilled tomatoes:

tomatoes
salt
pepper(freshly ground)
oil

Cut the tomatoes horizontally in half,heat about 2 tbsp oil in a pan put tomatoes on it sprinkle salt pepper on it let them fry a bit. In a plate take the rice put kababs and tomatoes on it.

Shami Kabab

Ingredients:
boneless beef 1 kg
channa daal 1/2 cup
cinnamon stick 1
large black cardamon 1
whole black peppers 8
dried red chillies whole 10
medium onion 1
ginger 1'' piece
garlic 6 cloves

Garnish:
onins 2 small cubes/chopped
corriander leaves
geen chillies
mint leaves
egg 1 or 2(optional)

Preparation:
Boil beef cubes with all the ingredients except the garnishing ones. When the meat is very tender and the water dries grind it finely .Add the garnishing ingredients and make flat rounds. Fry. You may add an egg or two to make kababs that dont break on frying