Cake Rus, Gajar Ka Murabba, Saib Ka Murabba And Singaporean Rice by Sara Riaz

• White butter: 4 oz
• Caster Sugar: 4 oz
• Flour: 4 oz
• Eggs: 3
• Baking powder: 1 tsp
• Vanilla Essence: few drops
• Yellow color: few drops

• In a bowl mix white butter, caster sugar, flour and baking powder.
• Now beat eggs one by one and add it in the bowl.
• Add vanilla essence, yellow color and whisk the whole mixture.
• Now take a rectangular mold and put the mixture to bake for 30 minutes.
• Cut into cubes and serve with tea.

Gajar Ka Murabba

Ingredients:

Method:

1. Peel carrots and cut them in cubes.
2. Add 4 cups water in sugar and boil,
3. When the water boils add carrots and cook for 10 minutes.
4. Take out carrots and cool.
5. Cover it and leave it for a day.
6. On the next day, cook carrots again for 10 minutes and take it out.
7. On the third day again cook carrots and take it out.
8. Then add rose water, cool it and keep it in a jar.

Ingredients:

Method:

1. Peel off apples.
2. Now boil them in water.
3. In another pan boil water and add sugar and long.
4. When the water boils add in apples and mix well.
5. Now cool it and serve with chandi k warq on top.

Singaporean Rice

Ingredients:

Method:

1. In hot oil add ginger and chicken.
2. Now add salt, crushed red pepper, crushed black pepper, ketchup. chili sauce, soya sauce and fry.
3. Cover the lid and cook.
4. In 1 tbsp oil, fry onions, capsicum, carrot, tomatoes, cabbage.
5. Boil spaghetti and fry garlic and green chilies.
6. For sauce: take a bowl and mix mayonnaise, ketchup, sugar, vinegar, crushed red pepper, salt and orange color.
7. Boil rice with salt and cumin.
8. In the platter put rice, chicken, sauce, vegetables, garlic and green chilies.
9. Spread mayonnaise on top and serve.