• Tangy Dip
Lemon juice 1 tbsp
Caster sugar 1 tbsp heaped
Crushed red pepper ½ tsp heaped
Ketchup 2 tbsp
Chili garlic sauce 2 tbsp
Tomato paste 4 tbsp
Salt pinch

In a bowl, mix together 4 tbsp tomato paste, 2 tbsp ketchup, 1 tbsp caster sugar, 2 tbsp chili garlic sauce, ½ tsp crushed red pepper, pinch of salt and 1 tbsp lemon juice, serve with pita crisps.

  • French dressing
White vinegar 2 tbsp
Mustard paste 1tsp
Fresh ground garlic ½ tsp
Black pepper 1/8tsp
Salt 1/4tsp
Castor Sugar 1tsp
Lemon juice 1tbsp
Oil 6 ounce

Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed. 

  • Garlic Dip
Curd cheese 1 cup
Garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Cream 2 tbsp

Beat 1 cup curd cheese till smooth; add in 2 tbsp cream, 1 tsp garlic, ½ tsp salt and ½ tsp chili powder, chill and serve with potato wafers, carrots and cucumber sticks.

  • Cheesy Dip
Curd cheese 1 cup
Fresh cream 2 tbsp
Onion chopped 2 tbsp
Capsicum very finely chopped 2 tbsp 
Salt ½ tsp
Lemon juice 2 tbsp

Beat 1 cup curd cheese till smooth, mix 2 tbsp cream with 2 tbsp chopped onion, 2 tbsp finely chopped capsicum, ½ tsp salt and 2 tbsp lemon juice, mix all well, chill, and serve with starter.

  • Honey Mustard Dip
Mayonnaise ½ cup
Cream 1 tbsp
Mustard paste 1 tbsp
Lemon juice 2 tbsp
Honey 2 tbsp

In a bowl mix together ½ cup mayonnaise, 1 tbsp cream, 1 tbsp mustard paste, 2 tbsp lemon, 2 tbsp honey serve with goujons.

  • HP sauce
12 Cups chopped apples
12 Cups chopped blue plums -prune plums
2 onions
...3 heads of garlic
1/4 cup pickling salt
3 cups white sugar
6 Cups malt vinegar
2 teaspoons ginger
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cayenne

Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile).
Process in hot water bath for 15 minutes. If I remember right I think it makes about 8 pints but it's been almost a year since I made it! When I make it this year I'll update as to the exact amount.
Can be used on meat, eggs, and for a dipping sauce

Oil 2 tbs... See More
...Onion (finely chopped) 2 tbs
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Apple (peeled and chopped) 1 medium
Tomato (blended and strained) 1 
Raisins 2tbs
Dates (soaked in water) 2
Dried Prunes (soaked in water) 8
Orange juice 1/2 cup
Thick tamarind pulp 1/2 cup
Sugar 4 tbs
Salt 1 tsp
Chilli powder 1 tsp
Mustard powder 1/2 tsp
Garam Masala Powder 1/2 tsp

Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color, then add ginger and garlic and then apple, tomatos and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can pour it in a jar an preserve it.

  • Mayonnaise

Egg yolks 3
Mustard paste 1 tsp
Salt ½ tsp
White pepper ½ tsp
Oil 3 cups
White vinegar 3 tbsp
Sugar 1 tbsp

1. Beat egg yolks with salt pepper, mustard, until thick about 2 minutes.
2. Add in oil in very low stream.
3. Add white vinegar 1 tbsp at a time after each 1 cup of oil has been added.
4. Beat till 3 cup of oil has been used and mayonnaise is thick.
5. Lastly add sugar and use as required.

  • Aloo Bukhara Chutney
Dried plums 200 grams 
Water 2 cups 
Sugar 2 cups
Melon seeds 1 tbsp
Cardamom powder ½ tsp
Red color Pinch

1. Soak plums in 2 cups of water.
2. Cook sugar with little water from the soaked plums till sugar dissolves and syrup thick.
3. Add soak plums along with remaining water 
4. Cook till boiling and slightly thick 
5. Lastly add melon seeds, cardamom powder and red color 
6. Remove cool and preserve

  • Thousand Island dressing
Mayonnaise 1cup
Spring onion leaves 1tsp (finely chopped)
Capsicum 1 tbsp
Freshly Ground Black pepper 1/8 tsp
Egg White (hard boiled) 1 (chopped)
Lemon juice 1 tsp
Parsley (finely chopped) 1 tbsp
Fresh Cream (whipped) 1 tbsp
Stuffed Green Olives 1 tbsp
Chili Sauce 2 tbsp
Ketchup 1 tbsp
Paprika ½ tsp

Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving

  • Tahini Sauce

Tahini 3 tbsp
Salt ½ tsp
White pepper ½ tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
mix altogether..


  • Kashmiri Chaye
Water 2 cups
Soda a pinch
Fresh milk 1 liter
Chilled water 2 cups
Green cardamom 4
Sliced Almond & Pistachio as required
Sugar as required
Kashmiri tea leaves 2 tsp
Salt ¼ tsp
Cook 2 cups of water with ¼ tsp salt and 4 green cardamoms till start boiling. Add 2 tsp Kashmiri tea leaves and cook for 5 minutes. Now add a pinch of soda with 2 cups of chilled water. Keep pouring from one pan to another till pink color comes out. Now strain the tea, add 1 liter fresh milk. Again cook with sugar, sliced almond and pistachio as required. Cook for 5 minutes and remove.

  • Maslay wali Chaye
Milk 2 liter
Water 2 cups
Sugar ¾ cup
Green cardamom ground 1 tbsp heaped
Nutmeg ground ½ tsp
Saffron ½ tsp
Tea leaves ½ tsp
Tapioca 2 tbsp heaped

Grind together 1 tbsp green cardamom, ½ tsp nutmeg and ½ tsp saffron, put all this together with ½ tsp tea leaves in a muzzling cloth and form it into a small bag, in another piece of muzzling cloth add 2 tbsp tapioca and form it into a bag, in a pan add 2 kg milk with 2 cups water, along with the both prepared bag, cook on high flame till one boil come, lower the flame and cook for 20 minutes till tapioca gets tender, add in ¾ cup sugar and cook till tea gets thick.

  • Orange Squash
Oranges 2 dozen
Citric acid 1 ounce
Orange color a pinch
Sugar 1 ¼ pond
Meta bi Sulphate ¼ tsp
Take out juice from 2 dozen oranges and weight it, juice should be 2 ½ pond, strain the juice with a muzzling cloth or plastic sieve, add in 1 ¼ pond sugar, stir well till sugar dissolves, add 1 ounce citric acid dissolved in ¼ cup water, also add ¼ tsp meta bi sulphate dissolved in ¼ cup water separately, also add a pinch of orange color and mix all well, fill in sterilized bottles, shake the bottles daily and use after 7 days.

Milk 2 liters
Water 1 cup
Colored vermicelli boiled 1 cup
Water 3 cups
Sugar ¾ cup
Green cardamom powder 1 tsp heaped
Saffron crushed ½ tsp 
Basil seeds 2 tbsp
Almonds blanched and ground 4 tbsp
Pistachio ground 4 tbsp
China grass 4 tbsp

Soak 2 tbsp basil seeds in 1 cup water, also Soak 4 tbsp china grass in 3 cups of water, cook till it dissolves. Divide the mixture into two, color 1 portion green and 1 portion red, set into bowls, cut into tiny cubes, mix 2 liters milk with ¾ cup sugar, add in soaked basil seeds, 1 cup boiled vermicelli, 4 tbsp blanched almonds 4 tbsp ground pistachio, 1 tsp green cardamom powder and ½ tsp crushed saffron, mix all well, chill and serve.

  • Coffee shake
Coffee 1 tbsp
Milk 1 cup
Crushed ice 1 cup
Vanilla ice cream 4 scopes

Blend all together and serve chilled.

  • Tropical punch
Pineapple juice 1 cup
Orange juice ½ cup
Mix fruit juice 1 cup
Caster sugar 3 tbsp
Crushed ice 1 cup
Fruit cocktail ½ cup

Blend all together except fruit cocktail. 
To serve
In a glass put 1 tbsp fruit cocktail top with blended punch and serve immediately.

  • Espresso coffee
Boiled water 1 cup
Milk powder 2 tbsp
Coffee 1 tsp
Milk ½ cup
Sugar to taste
Cardamom powder 1 pinch

1. Heat water and milk together till boiling.
2. In a blender, add coffee, milk powder, cardamom powder with ½ mixture of boiling milk and water & bland for 30 second.
3. Pour in a serving mug & top with remaining boiling milk mixture.
4. Serve garnished with a dash of coffee.

  • Falooda
Milk 5 cups
Condensed milk ½ tin 
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water 
Rafhan strawberry jelly 1 packet
Ingredients for falooda 
Arrowroot 1 ½ cup
Water 3 cups

Method for falooda
1) In a bowl mix together 1 ½ cup arrowroot and 3 cups of water.
2) In a separate pan heat the dissolved arrowroot stirring continuously till glossy. 
3) Pour the mixture into a falooda mould. Now take a vessel that has been filled with chilled water and ice. Place the falooda mould on top of it. 
4)Ina separate bowl mix together 5cups of milk and ½ tin condensed milk and chill for 4 hours.

To serve
1)In a long glass pour some gulab sharbat,1tbsp falooda, ½ cup prepared milk mixture ,a scoop of strawberry ice cream, basil seeds and jelly.
2)Decorate with sliced almonds and pistachios.

  • Mint and lemon frappe
Lemon juice 2 tbsp
Mint leaves 8 grinded
Caster sugar 2 tbsp heaped
Ice cubes 1 cup
White drink 1 cup

In a blender add 2 tbsp lemon juice, 8 grinded mint leaves, ice cubes and white drink, blend well, garnish with mint leaves.

  • Blue colada
Pineapple juice 1 cup
Coconut milk powder 2 tbsp
Cream 2 tbsp
Caster sugar 2 tbsp
Vanilla ice cream 4 scoops
Blue color few drops
Crushed ice 1 cup

Blend all together and serve immediately.

  • Cookies and cream
Milk 1 cup
Vanilla ice cream 4 scoops
Cream 2 tbsp
Icing sugar 1 tbsp
Crushed ice 1 cup
Cookies 4

Blend all together and serve in a tall glass garnish with cookies.