Double chocolate cake recipe

    200g good quality dark chocolate, about 60% cocoa solids
    200g odorless oil like canola, rice oil
    1 tbsp coffee granules
    250 ml water
    170g plain flour
1 1/2 tsp baking powder
   1/2 tsp bicarbonate of soda
    200g light brown sugar, ground
    150g golden caster sugar
    25g cocoa powder
    3 medium eggs
    75ml buttermilk (5 tbsp)
   optional, orange rind, 3 tbsp
   optional, chopped walnuts, 1/2 to 1 cup
    chocolate curls, to decorate

For the ganache:

    200g good quality dark chocolate, as above
    284ml carton double cream (pouring type, like Amul fresh cream)
    2 tbsp golden caster sugar


    Butter and dust with flour a 20cm round cake tin (7.5cm deep) and line the base with parchment paper. Preheat the oven to fan 140C. Break the chocolate in pieces into a medium, heavy-based pan. Pour in the oil in the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and add into the pan. Warm through over a low heat just until everything is just melted.

    While the chocolate is melting, mix the plain flour, baking soda, sugars and cocoa powder in a big bowl and rid of any lumps. Beat 3 medium eggs in a bowl and stir in the buttermilk.

    Now add the melted chocolate mixture and the egg mixture to the flour mixture, stirring just enough so everything is well-blended and there is a runny consistency. Pour this into the tin and bake for 1 hour 25 or nearabout, depending on your oven – if you put a toothpick in the centre it should come out clean and the top should feel firm. Leave to cool in the tin, then turn out onto a wire rack to cool completely.

    When the cake is cold, cut it horizontally into three layers.
Make the ganache: chop the dark chocolate into small pieces and tip into a bowl. Pour the double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

    Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist for 3-4 days.

Burger buns

makes 18-24

680 grams
360 gram buttermilk
25 gram yeast
50 gram sugar
220 gram water
2 tsp salt
Half cup oil

1 egg white/milk for brushing

Let rise once, punch down, make into balls and set on the baking tray to proof.

Once doubled, gently brush the rolls with the egg white and bake for 180° C for 17-20 minutes or until light golden in color.

Fried Meat with Tomatoes and Green Chillies

Meat (Mutton, Chicken or Beef cut into small pieces) - 11/2 kg Tomatoes medium sized (ripe, unripe & cut) - 500gms Whole green chillies (medium) - 6-8 or to your taste Ginger (slices/shreds) - 3-4 tablespoons or 2-3 inch piece / 40gms Cooking Oil/Ghee/Butter - 11/2-2 cups (250gms) LAZIZA KARAHI/FRY MEAT MASALA - 1 bag Easy Steps: • In a small utensil, put meat, ginger slices, Laziza Karahi/Fry Meat Masala (one bag) & add 1-2 glasses of water. Cover and cook on low/medium flame until tender (ensure that, when the meat is tender at least 1 cup of liquid curry should remain) • In a seperate utensil fry tomatoes for about 10-15 minutes in ghee/oil till half done. Now put meat with curry, whole green chillies to the fried tomatoes. • Cover & cook on high flame for 5-minutes and 10-minutes on low flame. Garnish with chopped green coriander and serve with fresh salad.

Chicken Tikka Recipe (Barbecue Spicy Chicken)

1½kg Chicken medium sized (in four pieces)
1tbsp Ginger Paste
8tbsp Lemon Juice
100g Butter/Ghee/Cooking Oil
1 bag Laziza Chicken Tikka Masala

Easy Steps:

• Wash and make 3-4 long horizontal as well as vertical cuts on Chicken pieces.

• Mix together Laziza Chicken Tikka Masala (one bag), Lemon Juice, Ginger Paste and apply thoroughly on the Chicken pieces. Leave for at least 2-3 hours.

• Pierce one chicken piece with a rod/skewer and grill/roast on a very low heat of coal or gas fire until it becomes light brown. Rotate and apply butter/Ghee/Oil and grill until fully tender (or, cook in a Tandoor Oven)

Serve delicious Chicken Tikka with salad, Tamarind or Yoghurt Chutney and Parathas.

Tandoori/BBQ Recipe (Baked/Grilled Spicy Meat/Chicken)

1½ kg Meat (preferably Chicken without skin, Mutton or Beef) or 2 chickens each in 8-12 pieces
200g Yogurt (beaten)
150g Yoghurt (whipped)
8tbsp Lemon Juice or Vinegar
100g Ghee/ Butter/Oil
1 bag Laziza Tandoori/BBQ Masala

Easy Steps:

• To prepare the Marinade, mix together Laziza Tandoori Masala (one bag), Yoghurt, Vinegar or Lemon Juice and Butter/Ghee/oil.

• Now apply the Marinade to the Chicken and pierce the Chicken pieces thoroughly with a fork or knife so that the Masala seeps in and leave it for at least 2-3 hours.

• Arrange the Chicken pieces on an oven tray and put in a pre-heated oven mark 5, 375°F/190°C for 45 minutes. Then place the tray under a high setting of grill until pieces become light brown or pierce the Chicken right through with skewers and cook in a Tandoor Oven.

Note: You can use 2 inch boneless Chicken pieces or full Chicken or Lamb leg to make the Tandoori dish of your choice.

Chicken Masala Recipe

1 kg chicken
250 g beaten yogurt
250 g finely sliced onion
200g ghee or cooking oil
30g finely sliced fresh ginger
1 sachet Laziza Chicken Masala

• Fry the onion slices in the ghee until golden brown, taking care not to burn them. Remove and spread on absorbent paper. When they are dry and crispy, crush and put to one side.

• In the same ghee, add the chicken, ginger, sachet of Chicken Masala and yogurt and fry for 5 minutes. Add 200-300 mls water, cover and cook on a low heat until the meat is tender.

• Add the crushed onion and continue cooking over a low heat until the ghee separates from the sauce.