Urdu Ingredients and Their Translations

Urdu English
Aaloo Potato
Adrak Ginger
Anardana Dried Pomegranate Seeds
Atta Wheat Flour
Baigan Eggplant
Basin Chick Pea Flour
Bhagar Mario/Samo Seeds
Bhindi Ladyfinger/Okra
Bund Gobi Cabbage
Channa Chick Pea
Chukundar Beetroot
Dahi Yogurt
Dal Lentil
Dal Cheeni Cinnamon
Duniya Coriander
Gaihon Wheat
Gajar Carrot
Ghee Shortening
Gobi Cauliflower
Haldi Tumeric
Hari Mirch Green Chili
Hari Piyaz Spring Onion
Illaichi Cardomoms
Urdu English
Imli Tamarind
Jaifal Nutmeg
Jaw Barley
Kadoo Pumpkin
Kalaiji Liver
Kalonji Onion Seed
Kali Mirch Black Pepper
Lal Mirch Chili
Lasun Garlic
Laung Clover
Maida White Flour
Matar Peas
Methi Fenugreek
Mooli Radish
Palak Spinach
Piyaz Onion
Podina Mint
Rye Mustard Seed
Saunf Aniseed
Savaiyan Vermicelli
Shaljam Turnip
Shimla Mirch Bell Peppers/Capsicum
Sujii Semolina
Tez Path Bayleaf
Urdu English
Timater Tomato
Torri Zucchini
Zeera Cumin Seeds
Recipes
Contents:
Prep materials
Ghee (clarified butter)
Breads
Paratha

Daals
Moong Daal
Moong Daal (variation)
Moong Daal (moms version)

Appetisers
Mushroom Caps Stuffed with Brie Cheese

Meat Dishes
3-Spice Lamb Kebab with Arugula
Spice-Braised Chicken with Dates and Almonds
Samosas

Stew and Curry
Aaloo Gosht (Potato-Meat) Curry
Lamb Korma
Chicken Korma
Red Lentil Curry

Sweets
Gulab Jamun
Kulfi
Chocolate Chip Banana Bread
Rose Sherbet
Chocolate Lasagna
Chocolate Peanut Butter Bars
Prep Materials
Ghee (Clarified Butter)
Ingredients

1 pound butter

Directions

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes
approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a
foam which will disappear. Ghee is done when a second foam forms on top of butter, and
the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom
of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth.
Store in airtight container being sure to keep free from moisture. Ghee does not need
refrigeration and will keep in airtight container for up to 1 month

Breads


Paratha:
Ingredients:
- 2 cups of wholewheat flour
- tsp salt
- 1 cup of water
- 1 cup Oil or ghee (2 tbsp to knead dough, the rest to fry)
Serving Size: 4-6 (depending on number of balls you roll out of dough)
Procedure:
1) Add the salt to the flour and mix
2) Add water as needed and mix till soft and putty-like (knead with a wet hand).


Resulting dough should be smooth and not overly soft.

3) Set dough aside for 15-30 minutes
4) Divide dough into 4-6 portions and roll each portion into a ball

5) Lightly coat ball in dry flour to avoid it sticking to rolling surface.
6) Flatten into chapathi shape (~4)
7) Take tsp of oil/ghee and spread over entire surface then fold in half.
NOTE: you can spice it before folding by adding Zeera or red chili flakes.
8) Take tsp of oil/ghee and spread over the top half and fold to make a triangle. The
idea is to grease the layers. When folded, flatten triangle.
9) Lightly coat triangle in dry flour
10) Roll triangle out into chapathi shape.

NOTE: While rolling do not press down too hard as this will cause the layers to stick together and the
paratha will not be flaky. Do not make the paratha too thin either - stop rolling when it has reached 1/5"
thick, no matter what the size. Notice the layers in the paratha at the bottom of the picture
11) Heat pan on medium to low heat. Paratha is ready for flip when bubbles/raised
bumps start to form on surface. Flip with spatula. Bottom should look like this:

12) Cover surface with tsp of oil/ghee and flip again
13) Repeat (12) with second side.
14) Should like this now:

15) To make it crisp, press down all over surface gently in circular motions. Flip if you
want it to be crispier (matter of personal taste). Note the layers now:

16) Either serve or store in an insulated container lined with a paper towel (ensures
paratha stays warm and doesnt get soggy).

Daal

Moong Daal
Ingredients:
- cup of oil/ghee
- 2 tsp of cumin seed
- 1 tsp of Haldi (Tumeric)
- 1 medium onion, thinly sliced
- 1 cup Moong Daal (presoak for 2-3 hours)
- 4 cups water
- Salt and pepper to taste
- Cilantro, chopped (optional) -- 1/2 bunch
Serving size: 4 to 6 People
Procedure:
1) Heat the ghee or oil in a large saucepan over medium flame. Add the cumin seed
and turmeric and saut briefly until fragrant and the cumin seeds begin to pop,
about 30 seconds. Add the onion and saut until wilted and beginning to brown.
2) Add the moong dal and water. Bring to a boil, then reduce heat and simmer until
the dal is tender yet still firm, 35 to 45 minutes. Add more water as necessary to
keep beans just covered.
3) Add salt and pepper to taste and simmer another 10 to 15 minutes, or until the
desired tenderness is reached.
4) Remove from heat and stir in cilantro. Adjust seasoning and serve.
Variations
Try using other dal for this recipe: toor dal, masoor dal, urad dal. Cooking times
will vary.
Add chopped hot chilies or a pinch of cayenne pepper for some added heat.
Other possible additions: 1 to 2 teaspoons minced ginger root; 3 or 4 curry leaves; a
pinch of asafoetida (hing) powder, which is good for flatulence; 1 cup of chopped
tomatoes; 1 bunch of chopped spinach; a peeled and chopped pumpkin. Use your
imagination.
A little tamarind water (made by mashing tamarind pulp with water and straining)
or amchoor (green mango powder) is sometimes added to impart a sour flavor. You
can substitute a squeeze of lemon juice.
The beans can be lightly mashed before serving if you like.
Notes
Moong dal is often eaten as a breakfast dish in southern India along with rice
porridge.
Personally, I prefer eating it with either a hot Chapati or Paratha
Also spelled mung dal due to the use of mung beans

Moong Daal (variation)
Ingredients:
- Whole Green Moong dal : 1 cup (You can use sprouted Moong dal too)
- Onions : 1
- Tomato : 1
- Green chilies : 4
- Milk : 1 cup
- Turmeric (Haldi) Powder : 1/4 tsp
- Ginger (Adrak) and Garlic (Lasun) paste : 1 tbsp
- Curry leaves : 3 to 4
- Oil : 1 tbsp
- Cumin seeds : 1/2 tsp
Serving Size: 3-5 people
Procedure:
1) Soak the whole moong dal for overnight or if you are in hurry soak it in hot water
for one hour at least (otherwise if you have no time at all to soak, want to make it
immediately just pressure cook it for 4 whistles and use it).
2) Pressure cook the soaked moong dal with 1/2 cup milk and 1/2 cup water for three
whistle.
3) Heat oil in a pan with cumin seeds and curry leaves fry them in low flame for a
minute.
4) Add Onion and green chilies fry them till it becomes golden brown .
5) And add the ginger garlic paste and fry them till the raw smells goes.
6) Now add the cooked whole moong dal in to it with little turmeric powder and salt.
7) Mix it well and add 1 1/2 cups of water and 1/2 cup of milk add tomatoes now .
8) And close the lid let it boil for 5 minutes in high flame.
9) After that remove from heat and garnish with coriander leaves.

Moong Daal (moms version)
Ingredients:
- cup of oil/ghee
- tsp of Haldi (Tumeric)
- small onion
- 1 cup Moong Daal
- 2 Cups of water
- Salt and pepper to taste
- 1-2 branches of Cilantro, chopped (NOT OPTIONAL IN THIS CASE)
Serving Size: 4-6 people
Procedure:
1) Wash 1 cup of daal in water through a net.
2) Put in pot with 2 cups water and 1-2 branches of chopped cilantro
3) Add tsp of haldi and boil and mix with stick blender/ electric egg beater until soft
and thin
4) Meanwhile with a cup of oil, caramelize a small onion until it browns, then add
that to daal. NOTE: this step should be done when it is close to the end
5) Stir for 2 minutes, then turn off heat and serve with hot chapatti or paratha
Appetisers

Mushroom Caps Stuffed with Brie Cheese:
Ingredients:
- Package of mushrooms, washed and stems removed
- Chopped garlic
- Chopped parsley
- Chopped green onions
- GOOD quality brie cheese (This recipe can be ruined with cheap brie)
- Panko breadcrumbs (optional)
Procedure:
1) Chop up some garlic, parsley, and green onions
2) Remove the stems from a bunch of mushrooms (can save them for tamagoyaki)
3) Wash and dry the mushrooms
4) Melt some butter in a saucepan
5) Put the mushrooms in the saucepan when butter is melted. Sprinkle with salt
6) Cook mushrooms for a minute or two. Make sure they are coated in butter
7) Place in ovenproof pan
8) Throw the garlic, parsley and green onions in the same saucepan. Sprinkle with salt and
gently cook for a minute. JUST HEAT IT UP FOR A MINUTE
9) Put brie in each mushroom cap
10) Put the garlic/parsley/green onion mixture on the mushrooms
11) Put in the oven for about 15-20 minutes or until the brie has melted (OPTIONAL STEP:
sprinkle with Panko breadcrumbs before putting in oven)

NOTE: This recipe is made with baby bella mushrooms in mind, but you can substitute
button mushrooms. I have made this with full-grown portabellas, but remember to scoop the
gills out if you dont like them. Personally, I leave the gills in, but it might not be for you.
Cooking times are estimates.
Meat Dishes

3- Spice Lamb Kebab with Arugula
Ingredients:
- 2 lb. boneless leg of lamb, cut into 1-in. chunks
- 1 tbsp. cumin seed
- 1 tbsp. ground cinnamon
- 1 tsp. ground red pepper
- 12 tsp. salt
- 12 tsp. pepper
- 2 lb. arugula, cleaned
- 2 cups fresh mango chutney
- 3 cups cooked basmati rice mixed with vegetable confetti, a mix of diced grilled
vegetables, such as onions and peppers
Serving Size: 8 people
Procedure:
1) Combine cumin, cinnamon, red pepper, salt, and pepper.
2) In a large bowl, sprinkle spice mixture over lamb chunks.
3) Toss well and massage spices into meat.
4) Let meat marinate for at least 30 min.
5) Soak bamboo skewers in water for at least 30 min.
6) Skewer lamb and grill until medium-rare.
7) Place hot lamb skewers over a pile of crisp arugula leaves (the meat will wilt the
greens). Serve with mango chutney, and basmati confetti rice, if desired.

Spice Braised Chicken with Dates and Almonds
Ingredients:
- 3 1/2 pounds Chicken parts
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 large Onion, halved, and cut into 1/4-inch slices
- 1 1/2 teaspoons Ground cinnamon
- 1 teaspoon Ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1 can (14 1/2 ounces) chicken broth
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 cup pitted and quartered dates, (about 6 ounces)
- 1/3 cup chopped almonds
Procedure:
1) Coat Chicken with flour.
2) Heat oil in a large deep skillet or Dutch oven over medium heat.
3) Add half of the Chicken; brown about 5 minutes per side. Remove from skillet.
4) Repeat browning step with remaining Chicken, adding Onion.
5) Return all Chicken to skillet. Combine cinnamon, cumin, ginger, and turmeric in a small
bowl; add to Chicken.
6) Stir to evenly coat Chicken and onions with spices; saut 12 minutes.
7) Stir in broth, lemon juice and salt; bring to a boil over medium heat.
8) Reduce heat to medium-low.
9) Stir in dates and almonds and cook, covered, for 20 minutes.
10) Uncover and simmer another 10 minutes, stirring occasionally.
NOTE: While chicken stock would be best, you can substitute with vegetable broth. This recipe
can also work with beef cubes, but is best with poultry.

Samosas:
Ingredients:
32 oz. ground beef
2 tsp salt minimum.
1 tsp chili powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala powder
2 tsp turmeric powder
1 large onion finely chopped
1 beaten egg
1 packet samosa pads/filo pastry/paratha dough
Serving Size: 32 servings (approx)
Directions:
1) With oil in a pan, fry the onions. Stir fry gently for 1 minute at medium heat.
2) Add spices and salt. Mix it up well and stir for a minute before adding the meat.
3) Chop the meat up while in the pan with a spatula. Smaller bits mean greater surface
area, which in turn means they cook faster. Pour off any excess fat/oil from the
meat.
4) Mix the spiced onions evenly into the meat.
5) Stir every few minutes to make sure that the meat cooks evenly and the spices mix
evenly. Add a little bit more oil if it seems too dry
6) Check for salt, put on low heat.
7) Make the samosa cone with either samosa pads, filo pastry, or paratha dough.
8) Fold so it forms a triangle. Use the beaten egg to act as a binding agent for one of the
folds. This should form a pocket.
9) Spoon a bit of the minced meat into the samosa pocket. Brush some more of the
beaten egg to the open flap and seal it up.
10) Depending on your preference, you can either fry it in an inch of oil, or bake in the
oven. NOTE: the samosa pads, and the paratha dough are for frying, the filo pastry
are for baking.



Stew and
Curry

Aaloo Gosht (Potato-Meat Curry)
Ingredients:
- 1 kg of meat (either beef or mutton)
- kg of potatoes, peeled and cut into pieces of 1-2 inches
- 3-4 diced Timater (tomatoes)
- tsp. of Haldi (turmeric)
- 1 tsp of Lal mirch (red chili) powder
- 3 tbsp. of Duniya (coriander) seed powder
- 2-3 medium sized onions, chopped or sliced
- cup of oil/ghee
- 1 tbsp. Adrak (ginger) paste
- 1 tsp of Lasun (garlic) paste
- 1 tsp of garam masala powder mix (can either be made or bought in a store. See
online for recipe if making it)
- 6-8 cloves (Luang)
- 6-8 whole Kali Mirch (black pepper)
- 2 black Illaichi (cardamom)
- 1-1 tsp salt
Optional
- 6-8 green chilies, chopped into one inch pieces
Garnishes
- 1 cup of fresh Duniya (cilantro) leaves, roughly chopped
- 1-2 lemons
Serving size: 6-8 ppl
Procedure:
1) In a large pot, use 7 tbsp of oil at HIGH HEAT to fry onions for a minute or two.
2) Add whole spices (luang, kali mirch, and illaichi) and stir-fry till onions are golden
brown.
3) Add adrak, lasun and fry for 30 seconds.
4) Add 3-4 diced timater here. Mix well here.
5) Add powdered spices (haldi, lal mirch, duniya), and salt into the oil. Stir and fry
until the oil separates from the sauce.
6) Optional Step: you can add 2-3 tbsp of ghee (clarified butter) for flavor.
7) Add meat and mix well. Fry for 10 minutes to brown meat. Stir frequently to avoid
burning.
8) Add 2-3 cups of water before covering the pot and let it cook (at MEDIUM HEAT)
till the meat tenderizes (its tenderized if you can cut it with a fork). If it dries, add
more water.
9) When meat is almost done, add potatoes and mix well, then add 3-4 cups of water.
10) Cook until potatoes are almost soft enough to pierce with a fork.
11) Optional Step: you can add chopped green chilies here if you want it spicy.
12) Cook until potatoes are very soft and water has reduced a bit
NOTE: How reduced it is depends on how thick you want the shorba (broth) to be.
13) Add duniya (cilantro) leaves for garnish and serve with lemons on the side.
14) Best eaten with either bread or boiled rice


Lamb Korma
ingredients
scant 2 cups thick plain yogurt
small piece fresh ginger, chopped
4 hot green chili peppers, seeded and chopped
4 cloves garlic, chopped
3 tablespoons water
2 tablespoons blanched almonds
2 tablespoons poppy seeds
1 small cinnamon stick
3 blades mace
1/2 teaspoon cumin, or black cumin seeds
4 whole cloves
10 black peppercorns
3 tablespoons sunflower oil, or ghee (clarified butter)
1 large onion, sliced
2 pounds lean, boneless lamb, cubed
1/4 teaspoon saffron, soaked in 1 tablespoon water
to taste, salt
3 tablespoons fresh cilantro, chopped
Serves / Yields
Serves 6-8
Preparation Instructions
Set a fine strainer over a bowl and strain the yogurt in it for 1 hour. Discard the whey in the
bowl. Blend the ginger, chilies, garlic, and water to a paste. Grind together the almonds and all
the spices.
Heat the oil or ghee in large, heavy pan and fry the onion until golden. Stir in the ginger paste
and the ground almonds and spices, and fry for 2-3 minutes more. Add the meat and stir well to
coat it with the spices. Add the yogurt and saffron, season with salt, and cover the pan lightly.
Simmer over very low heat for 1 1/2- 2 hours, until the lamb is tender. Stir frequently to make
sure it is not sticking. If necessary, add a little water. Garnish with the cilantro.

Chicken Korma
Ingredients:
1 1/2 lbs chicken, cut into pieces
2 1/2 tablespoons butter, ghee or oil
1 1/2 teaspoons cumin seeds
2-inch cinnamon stick, lightly bruised
2 cardamons
2 cloves
2 bay leaves
4 black peppercorns, lightly crushed
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
Marinade:
1 teaspoon salt
1 1/2 teaspoons Garam Masala
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 1/2 tablespoons chili powder or paprika
1 1/2 cups plain yogurt, lightly whipped
2/3 cup fried onions, lightly crushed
Method:
1. Marinate chicken with Marinade ingredients for 30 minutes to 1 hour.
2. Heat up wok with 2 1/2 tablespoons butter, stir-fry the items listed under Ingredients and let the whole spices to
sizzle a bit until fragrant. Toss in the marinated chicken (with the marinade) and continue to stir-fry for 10 minutes.
3. Turn heat to medium-low, cover the wok and cook for 30 minutes, or until the oil slightly separates, chicken is
tender enough and you have achieve the gravy consistency that you prefer.
4. Salt to taste, and add some water if the dish appears to be too dry. Dish out and serve with basmati rice or Naan
bread.
Cooks Notes:
Mutton, lamb, beef and vegetable makes delightful Korma as well.
If you prefer, substitute yogurt with cream or coconut milk, or a combination of them.
Fried onions can be substituted with fried shallots.
To prepare fried onions at home, deep-fry finely sliced onions on high heat for 10 minutes or until color changes to
almost translucent and crispy. Spread out on paper towels and pat dry.

Red Lentil Curry
Ingredients:
- 2 cups red lentils
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
-
Serving Size: 8 people
Procedure:
1) Wash the lentils in cold water until the water runs clear (this is very important or
the lentils will get "scummy"), put the lentils in a pot with water to cover and
simmer covered until lentils tender (add more water if necessary).
2) While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in
vegetable oil.
3) While the onions are cooking, combine the curry paste, curry powder, turmeric,
cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When
the onions are cooked, add the curry mixture to the onions and cook over a high
heat stirring constantly for 1 to 2 minutes.
4) Stir in the tomato puree and reduce heat, allow the curry base to simmer until the
lentils are ready.
5) When the lentils are tender drain them briefly (they should have absorbed most of
the water but you don't want the curry to be too sloppy). Mix the curry base into the
lentils and serve immediately.
Sweets

Gulab Jamun
Ingredients:
- 2 cups of milk powder
- 1 egg
- 1 tsp oil
- 1 tbsp of white flour
- tbsp of semolina
- 2 tsp of baking powder
- Oil for deep frying
Syrup
- 2 cups of sugar
- 2 cups of water
- 4-5 green Illaichi (cardamom)
- A few drops of Kewra essence (buy at Indian market as kewra water)


Kulfi
Ingredients:
1/3 gallon whole milk
1/4 cup sugar, or to taste
1/2 teaspoon ground green cardamom (Illaichi) seeds (~2-3 whole)
Almond paste (Boil, peel, dry and grind to powder, mix with Illaichi) (OPTIONAL)
1/4 cup ground pistachios
1 to 2 drops green food coloring (OPTIONAL)
1/4 cup blanched pistachios, coarsely chopped
Serving Size: 4-6 people
Procedure:
1) To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a
boil over high heat.
2) Continue to boil, stirring, 2 to 3 minutes.
3) Reduce the heat to medium-low and simmer, stirring and scraping the bottom and
sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes.
4) You should be left with about 2 cups of condensed milk. (It should have a few
lumps.)
5) Mix in the sugar
6) Add Illaichi (with almond paste if that is what you want)
7) Add ground pistachios (and food coloring, if using)
8) Cook, stirring, until the sugar melts and thins down the pudding, and then the
pudding thickens again, 5 to 7 minutes.
9) Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups.
Cover and place in the freezer until completely frozen, at least 4 hours.
10) To serve, dip each mold in hot water about 10 seconds, run a knife around the inside
of the mold and transfer immediately to a dessert plate. Serve whole or cut into
smaller pieces, garnish with chopped pistachios, and serve.
NOTE:
- True rabdi is simply milk that has been brought to a boil and then simmered until
most of the water evaporates, and it is thick and creamy. Mixed with sugar, nuts
such as almonds and pistachios, and flavorings, rabdi is a dessert in itself.
- It is also used to make other Indian desserts. Rabdi is incredible when served as a
sauce over grilled, stewed or poached fruits try it with pineapples, apples, pears,
mangos, peaches and nectarines.
- When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored kulfi,
start with the recipe for Traditional Thickened Milk Pudding, which is more time-
consuming but more authentic, then choose any of the following flavors. Freeze as
directed in Quick and Easy Indian Ice Cream. This green-tinted kulfi is one of the
most popular. The ground pistachios add to the overall taste and the chopped ones,
a delicate punch.

Kulfi (alternate recipe):
Ingredients:
- 1 litre whole milk
- 1 can (400 gm) sweetened condensed milk
- 1 cup powdered milk
- 1 cup sugar1 tsp cardamom powder
- 1/2 cup unsalted roasted almonds/pistachios cut into slivers
Preparation:
1) Put all the ingredients into a deep, heavy-bottomed (preferably nonstick) pan and
blend with a plastic whisk (to avoid scratching the pan).
2) Cook on a medium flame till the milk mixture is thickened and reduced to 75 per
cent of its original volume. Stir frequently to prevent burning.
3) Turn off the fire and add the cardamom powder and almond slivers. Mix well.
4) Cool the milk mixture completely and pour into a freezer-safe dish - any shape is
fine. You can even use ice-lolly containers to make handy individual serves. Kids
love them!
5) Freeze and when firm, unmould or scoop out desired portions and serve.


Chocolate Chip Banana Bread
Ingredients:
2 cups all purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup pecans, toasted and coarsely chopped
3 bananas, very ripe and mashed well (about 1 1/2 cups)
1/4 cup plain greek yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
makes one 9-inch loaf
1) Preheat oven to 350 degrees. Grease and flour bottom and sides of a 9-by-5-by-3-inch
loaf pan and set aside.
2) Whisk first five ingredients together in large bowl; set aside.
3) In a medium bowl mix mashed bananas, yogurt, eggs, butter, vanilla and chocolate
chips. Gently fold banana mixture into dry ingredients until just combined. Scrape
batter into prepared loaf pan.
4) Bake for about 50-60 minutes or until toothpick inserted in center comes out clean and
top is golden brown. Cool in pan for 5 minutes then transfer to wire rack. Serve warm
with a swath of sweet butter or at room temperature with a cold glass of milk.

Rose Sherbet
Ingredients:
1 teaspoon rose water
2 tablespoon sugar
1 teaspoon lemon juice
1 cup of hot water
1-2 drops of red food colouring
Serves: 1
1) Place ingredients in a bowl and mix with fork until sugar has dissolved.
2) Place in fridge and let it chill for 4-5 hours (the longer the better)
3) Serve chilled. DO NOT SERVE with ice!
4) Makes 1 cup


Chocolate Lasagna
Ingredients:
- 1 package of Oreo cookies (NOT Double Stuffed) - ~ 36 cookies
- 6 Tbsp melted butter
- 1- 8 oz. package of whipped cream cheese
- cup granulated sugar
- 2 Tbsp cold milk (or evaporated milk)
- 1 12 oz. tub of cool whip, divided
- 2, 3.9 oz packages of chocolate instant pudding
- 3 cup of cold milk (or evaporated milk)
- 1 cups mini chocolate chips
Procedure:
1) Begin by crushing 36 Oreo cookies. Can use a food processor for this, but you could also
place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have
turned into fine crumbs, you are done.
2) Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a
fork to incorporate the butter into the cookie crumbs.
3) When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the
crumbs into the bottom of the pan.
4) Place the pan in the refrigerator while you work on the additional layers.
5) Mix the cream cheese with until light and fluffy.
6) Add in 2 Tablespoons of milk, and sugar, and mix well.
7) Stir in 1 and 1/4 cups Cool Whip.
8) Spread this mixture over the crust.
9) In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for
several minutes until the pudding starts to thicken.
10) Use a spatula to spread the mixture over the previous cream cheese layer.
11) Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
12) Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over
the top.
13) Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
NOTE: You could substitute the Oreos with any flavour you prefer, so long as the pudding you
choose compliments the taste. Remember that flavoured Oreos are like Double Stuffed Oreos,
and have lower cookie-to-cream ratios. Remember to use two packages, if using flavoured
Oreos.

Chocolate Peanut Butter Bars - 3 Ingredient Dessert
Ingredients:
- 2 bags of chocolate chips
- 1 cups of peanut butter
Procedure:
1) Melt 1 bag chocolate chips in the microwave (15 seconds, stir, repeat until melted
smooth).
2) Spread chocolate in bottom of a 9x9 pan. Let harden.
3) Mix together 1 1/2 cups peanut butter.
4) Spread over hardened chocolate. Leave border for second layer.
5) Melt 1 more bag of chocolate chips. Spread on top of peanut butter layer. Add either
coarse sea salt or salted peanuts. Let harden.