Murgh Cholay

Ingredients		Method
50 grams each of cashewnuts, almonds, dried apricots, pistachios, raisins, ground¬nuts, walnuts and charoli 1 tsp saffron strands 1 tblsp milk 400 grams sugar 50 grams ghee 1 dry coconut (grated fine) 1 tsp cardamom seeds 50 grams poppy-seeds		Slice the dry fruits finely. Soak saffron in hot milk for 5 minutes and then crush to a paste. Melt sugar over a slow fire along with the ghee, and mix in the coconut and cardamom. Stir till thick. Remove from fire and sprinkle half the poppy seeds on a large roiling board, put the mixture of nuts on the board and roll out immediately, while still hot, with a greased rolling pin. Roll out as thin as possible. Sprinkle the remaining poppy-seeds on top and set aside to turn cold and hard. Then break into pieces and store in airtight tins.

Shami Kabab

Ingredients		Method
2 ½ kg minced meat 2 tea spoon full coriander powder (dhania), 2 ½ tea spoon full salt, 2 cups water, 2 medium sized onion 1 ½ garlic, (lehsan) 2 ½ inch ginger(adrak) 2 table spoon red chili flakes. (kuTi hui laal mirch) 2 table spoon whole black pepper corns (sabat kali mirch) 1 ½ finger size cinnamon (daar chini) 3 black cardamoms (kali/bari illaichi) 20-22 cloves (laung) split gram lentils (Daal chana)a little more than3/4 kg for 2 ½ kg mince meat(2&1/2 kg qeema main 3pao say thori si ziada daal dalain) Green coriander(hara dhania) – 1 bunch about a handful of mint leaves (aik muThi podina kay pattay) green chilies 5 (hari mirchain) 2 medium size onion (to be chopped with coriander, mint and green chilies) egg for dipping kababs		First grind black pepper corns, cinnamon sticks, black cardamoms & cloves (sabat garam masala) in a grinder. every thing together just open up the black cardamoms and leave their cover with them. In the pressure cooker put minced meat,flaked chilies,coriander powder, salt, water, 2 onions(cut in four pieces), garlic and ginger. Now add gram lentil(chana daal) to the cooker on top of minced meat. Cook under pressure without mixing the daal with minced meat, for 3-4 min. Then open the cooker and mix it, cook under pressure for a minute or 2. Then open and check if there is still some water cook it till the water is dried. Chop green chilies, fresh mint and coriander leaves and 2 medium sized onions all together in a chopper. Now chop these along with the cooked mince and gram lentil;add bit by bit with your mince in chopper till its smoothly mixed. Make kebabs. For frying them, put a little oil on the griddle (tawa), dip the kababs in the egg and put them on the griddle. Fry them till they get golden in color. IMPORTANT NOTES: The ratio of gram lentil for 1 kg mince is 375 grams. After adding lentil to the mince don’t mix because if you will mix the split gram lentil will stick to the bottom of the pot and burn. Taste the prepared mince before making kebabs to add more chilies and salt to your taste. Sometimes the kabab get scattered while frying so the TIP (TOTKA) for that is to move the kababs quickly to the area of girdle(tawa) without oil. They can easily be frozen for a long time and the taste will stay good.

Daal Chawal

Ingredients		Method
Ingredients for Dal Chawal (Rice) Recipe : For Dal : 1 cup Split Red Masoor dal (split red lentils) 1 large onion, finely chopped 2 tomatoes 1 green chillies, chopped 1 t-spoon garlic, finely chopped (lahsun) 1 t-spoon minced ginger (Adrak) 2 table-spoon oil salt to taste 3 cup water Herbs and spices (for Dal) : 1/2 t-spoon turmeric powdered (haldi) 1/2 t-spoon cumin seeds (Jeera) 1/2 t-spoon Coriander Powder (Dhania powder) 1/2 t-spoon Mustard seeds (Rai) For Chawal (Rice) : 1 cup Rice (Normal or Basmati) 2 cups water a pinch of salt		For Dal : Wash Masoor dal 3-4 times with water and soak for 15 minutes. Pressure cook dal with 3 cup water,turmeric and pinch of salt over medium-high heat for about 15 mins. or until it gets tender. Heat oil in a frying pan over medium heat. Splutter cumin seeds, Mustard and chopped green chillies, stir it for 15-30 secs. Then add onion, garlic, ginger, and cook for about 3-4 mins. stirring frequently. Add, chopped tomatoes to the pan and cook further on medium flame for 2-3 mins. Now, add cooked Masoor dal mixture and Coriander powder to the large frying pan and turn the heat to low, stir it well, cover the pan and cook further for 10 mins. or until the dal gets soften and gets little dissolved in a mixture. For Chawal (Rice) : Wash rice 3-4 times with water. Combine it with water and a pinch of salt in a pressure cooker and cook for about 8-10 mins. over medium-high flame. Serve bhat (rice) in a plate and pour hot dal on it. Try some Indian pickle along with it.

Kofta Curry

Ingredients		Method
For Koftas: 95% lean mince 1/2 kg poppy seeds(khashkhas): 1/3 cup bhunay huay chanay: 2/3 cup red chili powder 3/4 tea spoon salt 3/4 tea spoon garam masala: cloves=6-7 ; black cardamom=1; whole black pepper =1/2 tea spoon; cinamon stick = 1&1/2 inch stick …. grind this garam masala to make powder. For Gravy: Oil as desired Onion 1 medium Garlic 1/2 bunch Red chili powder= 1 tsp Salt 1/2 tsp Turmeric powder (haldi) 1/2 tsp Corriander powder(dhania powder) 1 tsp Cumin seeds (sabut safaid zeera) 1/2 tsp		For koftas: 1-Grind khashkhas and bhunay chanay 2-Add dry spices and ground garam masala and khashkhas and channa powder in mince and mix in chopper 1-2 times so that its nicely mixed other wise the koftas will break while cooking after chopping the mince add 1/4 cup water in the mince, as khashkhas and chana pwder make it very dry. 3- Make koftas. For making gravy and cooking koftas: 1-Slice the onion thinly. 2-Grind the garlic with some water 3-Fry sliced onions in oil till golden brown, then add koftas and garlic and the spices for gravy. 4-Add 1 cup water and give pressure in cooker. 5-After a little while open it and dry the water and roast the masala well until the oil is separated then add 1 cup water and cook well and serve.

Masala Fried Broast

Ingredients		Method
1 Chicken with skin (cut into 8 pieces) 1 tsp Salt 1 tsp Black pepper 2 tbsp Lemon juice 1 Egg 2 tbsp Milk 1/2 cup Flour 1/2 cup Self raising flour 1 tsp heaped Chat Masala		Marinate chicken with 1 tsp salt, 1 tsp black pepper and lemon 2 tbsp juice for 15 minutes. Mix 1 egg with 2 tbsp milk to make batter. Dip chicken pieces in beaten egg milk mixture Mix together ½ cup flour, ½ cup self raising flour and 1 tsp chat Masala. Roll chicken pieces well in flour mixture twice Deep fry chicken for 20 minutes on medium flame till light golden and crisp. Remove and sprinkle with additional chat Masala. Serve with Broast chutney, French fries and bread roll.

Qeema Biryani

Ingredients		Method
Mutton, minced 500 gm Basmati rice, soaked   2 ½ cup Cloves 5 – 6 Cinnamon stick1 inch piece Star anise 1 Black cardamoms 2 – 3 Green cardamoms  4 – 5 Bay leaves  2 Black peppercorns   5 – 6 Caraway seeds 1 tsp Ghee   3 tbsp Salt   to taste Oil   3 tbsp Ginger, finely chopped   1 tbsp Garlic, finely chopped   1 tbsp Red chili powder    1 tbsp Dill    2 – 3 tbsp Fresh fenugreek leaves1 cup Fried onions1 cup Garam masala powder   2 ½ tsp Yogurt1 cup Ghee2 tbsp Green chilies,slit4 – 5 Ginger,cut into thin strips   1 inch piece Fresh mint leaves   45 Eggs,boiled &sliced   2		Heat water in a pan. Add cloves, cinnamon, star anise, black cardamoms, green cardamoms, bay leaves, black peppercorns and caraway seeds. Add 1 tbsp ghee and salt and mix. Drain and add the rice and mix well. Let the rice cook.   Heat 3 tbsp oil in another pan. Add ginger and garlic and sauté till fragrant. Add mince and sauté and add 1 cup water and mix well. Add red chili powder, turmeric powder and salt and mix. Chop dill and fenugreek leaves, and add to the pan. Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves.  Strain the cooked rice and arrange half of it in a layer over the qeema mixture. Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these. Put the remaining rice over it. Sprinkle ½ tsp garam masala powder and remaining mint leaves. Drizzle 1 tbsp ghee all around. Cover and cook on dum for 6-8 minutes. Serve hot

Ginger And Garlic Chicken Noodles

Ingredients		Method
Chicken Boneless½ kg Noodles1 packet Chopped garlic8 cloves Brown sugar1 tbsp Soya sauce1 tbsp White vinegar1 tbsp Chopped green chilies8 Saltto taste Crushed black pepper1 tsp Hot sauce1 tsp Sesame seed oil               1 tsp Oil½ cup		Boil the pack of noodles and add in 1 tbsp oil. Once boiled add in th cold water with 1 tbsp oil. Take a pan and add in ½ cup oil. Add in chopped garlic fry till it is golden brown. Add in boneless chicken and some salt. Cook it till the water dries. Add in green chilies, 1 tsp hot sauce and 1 tbsp brown sugar. Cook it. In the end, add in noodles, 1 tbsp white vinegar and 1 tbsp soya sauce. Mix it. Add in 1 tsp crushed black pepper and sesame seed oil. Serve hot.

Peshawari Chana

Ingredients		Method
Boiled chick peas ½ kg Tomatoes 250 grams Green chilies 4 Green coriander ½ bunch Water 2 cups Oil ½ cup Turmeric powder 1 tsp Hot spices powder ½ tsp Ginger garlic paste 2 tsp Red chili powder 2 tsp Coriander powder 2 tsp Pomegranate seeds 2 tbsp Whole coriander seeds 2 tbsp Dry fenugreek leaves 2 tbsp Salt to taste		In a pan, heat ½ cup oil, add 2 tbsp fenugreek leaves, 2 tbsp ginger garlic paste, salt to taste, 2 tsp red chili powder, 1 tsp turmeric powder, 2 tsp coriander powder, 2 tbsp coriander, 2 tsp pomegranate seeds, 250 grams tomatoes and stir it well. Add 2 glasses of water and ½ kg boiled chick peas. Cook it for half an hour on low flames. Turn off the stove and garnish ½ tsp hot spices, 4 green chilies and ½ bunch of chopped c

Haleem

Ingredients		Method
Wheat grains (crushed and soaked in water for 1 1/2 hours) 1/2 kg Mutton or beef 1 1/2 kg Gram lentils (soaked and boiled) 1 cup Onions (thinly sliced) 3 medium Ginger and garlic paste 2 tbsp Garam masala (ground) 1 tsp Red chili powder 2 tbsp Coriander powder 1 1/2 tsp. Turmeric powder 1 tsp. Salt to taste. Banaspati Ghee 1 1/2 cups. Soda 1 pinch. Seasoning and Garnish: Fresh mint leaves (finely chopped) 1 bunch Fresh coriander (finely chopped) 1 bunch. Green chili (finely chopped) White cumin (roasted and ground) 1 tsp Garam masala (ground) 1 tsp Ginger (finely chopped) 2 medium pieces Onion (thinly sliced) 1 large sized Lemons (cut into quarters) 4. Banaspati Ghee 2 cups.		Heat banaspati in a pan.Put meat in the pan. Add garlic, garam masala, red chili powder, coriander powder, turmeric and salt. Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add pinch of soda in it and cook further for 15-20 minutes. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy griddle (tava) on low heat and cook for 30-40 minutes. Fry the sliced onion in ghee and drain on absorbent paper. When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves. Also garnish with cumin and ginger. Keep a little of the seasoning separate and serve with Haleem.

Behari Tikka Boti

Ingredients		Method
1 kg boneless beef strips or chicken (breast strips) Some cooking oil to glaze the pan 1 cup raw papaya paste (green papaya paste)(with skin) 1 ½ cup fried onions 1 tbspns ginger garlic paste 1 cup plain yogurt ¼ cup vinegar SPICES, 2 tbspns coriander powder 2 tbspns red chilli powder 1 tspn paprika Salt to taste 1 tspn red chilli flakes 2 bay leaves (powder form preferred) 1 tspn black cumin 1 tspn cumin powder 1 cardamom black (crushed) 1 green cardamom (crushed) ½ tspn garam masala FOR GARNISHING 2 green chillies sliced Some coriander chopp,		In a mixing bowl mix all the ingredients except oil, green chillies and coriander and keep it aside (refrigerator) for 20 hours. (mix good with your hands) If you don’t have a BBQ grill at home, line a pan with aluminum foil and grease the foil with some olive oil. Put the marinated mixture in it and bake in preheated oven (160 degrees Celsius) for approximately 90 minutes. If you have BBQ grill at home, thread the meat on the skewers and cook on very low heat until they are done. Take your dish out on a plate and serve hot with garlic nan or tandoori roti.

Gajar Ka Halwa

Ingredients		Method
Carrots (grated): 1kg Sugar: 1cup Milk Powder: 2cups Small cardamom: 3-4 Banaspati: 1/2 cup		1) Spread carrots in a frying pan and steam them on medium heat for 5-6 minutes so that the water in the carrots dries. 2) In a wok, slighlty heat the banaspati and add caradmom. When it pops, add sugar and stir for 3-4 minutes. When the Sugar starts to melt, add carrots and stir well until water in the sugar dries. 3) Add milk powder a little at a time and stir will on a slightly high flame until banaspati seprates. Remove from heat and spread the halwa on a tray 4) Garnish and serve hot

Dhaga Kabab

Ingredients		Method
Mutton                ½ kg Ginger garlic paste 1 tbsp Papaya paste ½ cup Yogurt ½ cup Turmeric  1 tsp Red chili flakes 1 tbsp All spice powder 1 tsp Crushed black pepper 1 tsp Oil 2 tbsp Salt to taste Coal 1 piece Thread as required		Put 1 tbsp ginger garlic paste, ½ cup papaya paste, ½ cup yogurt, 1 tsp turmeric, 1 tbsp red chili flakes,  tsp all spice powder, 1 tsp crushed black pepper, 2 tbsp oil and some salt in ½ kg mutton and marinade it for 3-4 hours. Put them in bbq sticks and put thread around it. Then either steam it and fry it or bake it in the oven. Give it a coal smoke or BBQ it. Garnish it with tomatoes, onion and salad leaves and serve.

Khattay Aloo

Ingredients		Method
Potatoes 4 (boiled & cut in cubes) Kashmiri Red chillies 3 (soaked in hot water) Tamarind 4 tbsp Salt to taste Coriander powder ½ tsp Cumin powder 1 tsp Garlic cloves 2 (crushed) Turmeric powder ¼ tsp All spice powder ¼ tsp Oil as required Onion seeds a pinch Sugar to taste Papri as required Fresh coriander leaves 1 bunch (chopped)		Potatoes are widely used in making vegetable dish, you can change your taste by making this Khattay Aloo dish at home, it requires basic ingredients only. Enjoy Khattay Aloo with your friends and Family. Soak tamarind in ¼ cup of water and strain well. Grind the Kashmiri red chillies with ¼ cup water to make a paste. Heat oil in a pan and add the onion seeds and sauté for a minute and add the red chilli paste. Then add the cumin powder, coriander powder, turmeric powder, garlic cloves and salt and cook for 3 – 4 minutes. Then add the sugar and tamarind water and cook for 3 minutes on low heat. Then add the potatoes cook for 2 minutes and add all spice powder. Dish out and serve hot with papri and coriander leaves.

Badami Bhindi

Ingredients		Method
Lady fingers½ kg Whole coriander1 tbsp White cumin1 tsp Black pepper corn1 tsp Whole red chilies8-10 Lemons2 Boiled almonds 15-20 Oil½ cup Butter1 tbsp		Wash the  lady fingers wash them and dry them. Cut the top and bottom of the lady fingers. Add in 1 tbsp coriander seeds, 1 tsp white cumin and 1 tsp black pepper corn. Crush them and fill them in the lady fingers. Stir fry the lady fingers. Add salt after 10 minutes and serve hot.

Chicken Masala Biryani

Ingredients		Method
1)Rice 1kg 2)Chicken 1kg 3)Onion 12small (cut finly) 4)Ginger garlic paste 10tbsp 5)Red chilli powder 2tsp 6)Gram masala pwd 1tsp 7)Pounded chilli 1tsp 8)Black peper pwd 1/2tsp 9)Turmeric pwd 1tsp 10)Coriander pwd 5tbspfull 11)Salt to taste 12)Bay leaves 2 13)Cummin seed 1tsp 14)Nutmeg & mace pwd 1/2tsp 15)Badyan pwd 1/2tsp 16)yogurt 1/2 pao 17)Tomatoes 6large 18)Prunello (aalobukhara) 7,8 19)Oil 1cup 20)Condiments:2green cardamom,2brown cardamom3 cloves,3black pepper,2cinnamon stick 21)essence 1drop INGRIDIENTS FOR LAYERS: Green chillies 5,6 (cut vertically) Mint leaves a bunch Lemon 1 (Slices) Yellow food colour 1/2tsp in each layer		1.Soak rice for 20 mins. 2.Heat oil fry onion untill they are golden brown take out and spread on paper after gets crispy, grind them. 3.Add ginger garlic paste fry min 20mins or smell remove properly,add all condiments add chicken fry a while add fried onion,yogurt,tomatoes,prunello cook till chicken tender properly now add badyan pwd,nutmeg & mace pwd essence rmove from stove. 4. LAYERS: Boil rice in a large vessel add a few mint leaves,whole condiments and 1 lemon’s juice. 5. When rice half-done throw water . 6. Divide rice & chicken into three parts, Now in another large vessel spread one layer of rice ,on layer spread one part of chicken,sprink food colour ,mint leaves,green chillies,lemon slices do same twice more and on lower blaze steam rice for 20 mins. 7. Serve hot with raita and salad.

Qeema Karela

Ingredients		Method
Beef Mince½ kg Chopped onion4 Bitter gourd½ kg Turmeric1 tsp Red chili flakes1 tbsp Ginger garlic paste1 tbsp Chopped raw mango2 Jaggary                 ½ tbsp Chopped green chilies6 Saltto taste Curry leavesfew Nigella seeds1 tsp Fennel seeds1 tsp Oil1 cup How to wash Bittergourd Turmeric1 tsp Saltto taste Jaggary 1 tbsp Tamarind paste 1 tbsp		Wash ½ g bitter gourd and cut it lengthwise and add in 1 tsp turmeric, some salt, 1 tbsp jiggery and 1 tbsp tamarind paste. Wash it after 20 minutes. Take 1 cup oil in the pan and heat it. add in 4 chopped onion. fry it till golden brown. Add in ½ kg beef mince in the pan and add in 1 tbsp ginger garlic paste, 1 tsp turmeric, some salt and 1 tbsp red chili flakes. Cook it. add in 1 tsp nigella seeds, 1 tsp fennel seeds and 2 chopped raw mango and curry leaves. Deep fry washed bitter gourd till they are golden brown.

Spiced Chicken Kababs (Murgh Tikka)

Ingredients		Method
1 large chicken 2 onions 2 cloves garlic 1-inch fresh root ginger 1 carton yoghurt 1 teaspoon chilli powder 1 teaspoon garam masala 1 teaspoon ground coriander seeds few drops red colouring Juice of 1 lemon Salt to taste FOR THE GARNISH lemon wedges lettuce leaves sliced tomato and onion		Remove skin from chicken and, with a sharp knife, remove meat from the bones. Cut into suitable- sized, pieces for serving. Grate or mince the onions, garlic and ginger as finely as possible. Mix with the yoghurt, chilli, garam masala and coriander. Add the colouring and season with salt and lemon juice. Coat the chicken with this mixture and leave to marinate overnight. Thread chicken pieces on skewers and cook over a barbecue or under a grill for 8-10 minutes till tender. Garnish with lemon wedges, lettuce and tomato and onion slices. Serve with chapatis.

Spicy Soup

Ingredients		Method
3 Onions (chopped) 4 tbsp. of Butter 2 tbsp. of Flour (seived) 1 tbsp. of Mint Leaves (crushed) 1/4 cup of Walnuts (coursely chopped) 1/2 tsp. of Sugar 1/2 tsp. of Pepper Salt (to taste)		1) Heat the butter and fry the onions until they are transparent. 2) Stir in the flour and cook until flour is golden brown. Make sure no lumps form. 3) Add crushed mint leaves, salt, pepper, and walnuts. Fry for a few minutes. 4) Add 5 cups of water and sugar to taste. Bring to a boil and simmer for 10 minutes. Note: Serving Size: 4, Preparation Time: 40 Minutes, Degree of Difficulty: Easy

Chicken Corn Soup

Ingredients		Method
Chicken 1 1/2 kg whole, boil, remove meat when tender, discard carcass Chicken stock 3 glasses, keep 1 cup aside Cream of corn 1 small tin White pepper 1 tsp, powdered Corn flour 3 tbsp Sugar 1 tsp Eggs 2 beaten White flour/ chicken stock cube mix 1 tbsp Sesame seed oil few drops Oil 2 tbsp		In a large pan bring the chicken stock and cream of corn to boil. When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil. Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring. Cook till the soup thickens. Remove pan from heat. After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces. Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.

Dal and rice dhokla

Ingredients		Method
3 cups rice 1 cup black gram dal 1 cup curd 6 green chilies 1 tsp. grounded ginger A pinch of asafoetida Salt to taste 1 tbsp. ghee 1/2 tsp. soda bicarbonate 1/2 tbsp. black pepper (coarse)		Wash dal and rice together. Spread on a cloth and allow to dry in the sun. Grind coarsely. Mix warm water and curd in a bowl. Add the grinded mixture and mix well. Cover tightly and set aside for 6 to 8 hours. When fermented, add ground chilies, ginger, salt and asafetida. Mix well. Mix 1 tbsp. of ghee and soda into the batter. Pour a cupful of batter immediately onto a greased thali, sprinkle with Chilli powder and steam for 15 minutes. steam the remaining batter in a similar fashion till finished. When cool, cut into squares and place in a serving plate

Oreo Brownies

Ingredients		Method
2 ounces chocolate, chopped 7 tablespoons sugar 1 egg 1 teaspoon vanilla essence ¼ cup flour ¼ teaspoon baking powder 2 tablespoons milk pinch of salt 6 Oreo cookies, chopped For the frosting: 3 tablespoons butter ¾ cup icing sugar ¼  teaspoon vanilla essence 3 Oreo cookies, crushed		Melt butter and chopped chocolate Stir in the sugar and vanilla essence, then let cool. In a small bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the chocolate mixture, stirring a few times before adding the egg and milk. Mix together well until flour is no longer visible in the batter. Pour into the greased loaf pan and bake at 180 degrees C for 25 minutes. To make the frosting, beat together all ingredients except for the cookies until light and fluffy. Finally, stir in the crushed cookies. When completely cool, frost the brownies and serve.

Yummy Black Forest

Ingredients		Method
1 tsp baking powder 1 oz cocoa powder 2 oz butter 21/2 oz flour 3 eggs 4 oz sugar For icing 1 tin cherry 1 tin pineapple (optional) 1 packet cream 1 bar of bitter chocolate 4 tbsp icing sugar		Melt butter and allow it to cool. Sieve flour, cocoa powder and baking powder. Beat eggs and sugar till thick and creamy. Fold half the flour in the mixture and the remaining flour with melted butter. Grease pan and pour the mixture in it. Bake for 25-30 minutes in a pre-heated oven at 180°c. Beat cream with icing sugar until thick and fluffy. Cut the cake into half horizontally, pour cherry syrup on it and then spread the cream. Place a few cherries . Cover the cake and decorate with cream and grated chocolate.