White Chocolate Cake
Ingredients
Biscuits crushed 3 cups
Butter melted 4 ounces
Eggs 4 separated
Curd cheese 8 ounces
Cream cheese 6 cubes
Vanilla essence 1 tsp
Sugar 10 tbsp
Gelatin powder 2 tbsp heaped
Water ¼ cup
White chocolate 150 gm chopped
Fresh cream 12 ounces whipped
Lemon juice 1 tbsp
Method for base
Grease 10 inches loose bottom pan, mix 3 cups biscuits crumbs with 4 ounce melted butter and press on bottom of pan, bake for 10 minutes on 180 degree.
Method for filling
Cook 4 egg yolks and 4 tbsp sugar for 2 minutes stirring, melt 150 gm white chocolate with 2 tbsp milk and put in the egg yolk mixture, dissolve 2 tbsp gelatin in ¼ cup water and add to the egg yolk mixture, beat 12 ounce fresh cream stiffed, beat egg white stiff with 6 tbsp of caster sugar, now fold in the cream, in another bowl beat both the cheese well add in 1 tbsp lemon juice, 1 tsp vanilla essence now fold in the egg and chocolate mixture, also fold in the beaten cream, lastly fold in the stiffly beaten egg white, mix all well, pour mixture on biscuits base, set in the freezer for 2 hours, remove and decorate with white chocolate shavings and dust top with sieved coco powder.
Tuesday 11 December 2012
Mango mousse cake by shireen
Mango mousse cake
Ingredients for sponge cake
Eggs 3
Caster sugar 3 ounce
Flour 3 ounce
Vanilla essence ½ tsp
Ingredients for filling
Mango pulp 1 ½ cup
Eggs 3 separated
Caster sugar 6 ounce
Fresh cream whipped 12 ounces
Gelatin powder (dissolved in ¼ cup water) 2 tbsp heaped
Fresh mango slices for garnish
Method for filling
Cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes, remove and add in it dissolved gelatin mixture, beat cream thick, beat egg whites with remaining 3 ounce caster sugar. Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the mango pulp, mix all well.
To assemble
Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling, chill for 4 to 6 hours, decorate with fresh mango slices and whipped cream.
Ingredients for sponge cake
Eggs 3
Caster sugar 3 ounce
Flour 3 ounce
Vanilla essence ½ tsp
Ingredients for filling
Mango pulp 1 ½ cup
Eggs 3 separated
Caster sugar 6 ounce
Fresh cream whipped 12 ounces
Gelatin powder (dissolved in ¼ cup water) 2 tbsp heaped
Fresh mango slices for garnish
Method for filling
Cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes, remove and add in it dissolved gelatin mixture, beat cream thick, beat egg whites with remaining 3 ounce caster sugar. Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the mango pulp, mix all well.
To assemble
Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling, chill for 4 to 6 hours, decorate with fresh mango slices and whipped cream.
Apple cake by shireen
Apple cake
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 3 ounces
Corn flour 2 ounces
Baking powder 2 tsp
Eggs 3
Lemon juice 2 tbsp
Apples peeled and grated 3
Melted butter 1 tbsp
Flaked almonds 2 ounces
Granulated sugar 2 tbsp
Method
Sieve 3 ounce flour, 2 ounce corn flour and 2 tsp baking powder together, beat 6 ounce butter until light by gradually adding 6 ounce caster sugar, add 3 eggs and flour alternating then fold in the 3 peeled and grated apples and 2 tbsp lemon juice, pour mixture in a greased and paper lined 8 inches baking pan, brush top with lightly melted butter, sprinkle 2 ounces flaked almonds and 2 tbsp granulated sugar, bake in a pre-heated oven for 35 to 40 minutes on 180 degree C.
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 3 ounces
Corn flour 2 ounces
Baking powder 2 tsp
Eggs 3
Lemon juice 2 tbsp
Apples peeled and grated 3
Melted butter 1 tbsp
Flaked almonds 2 ounces
Granulated sugar 2 tbsp
Method
Sieve 3 ounce flour, 2 ounce corn flour and 2 tsp baking powder together, beat 6 ounce butter until light by gradually adding 6 ounce caster sugar, add 3 eggs and flour alternating then fold in the 3 peeled and grated apples and 2 tbsp lemon juice, pour mixture in a greased and paper lined 8 inches baking pan, brush top with lightly melted butter, sprinkle 2 ounces flaked almonds and 2 tbsp granulated sugar, bake in a pre-heated oven for 35 to 40 minutes on 180 degree C.
Almond macron cake by shireen
Almond macron cake
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 4 ounces= 8tbsp heaped
3eggs
Almond ground 2 ounces = 4tbsp
Baking powder 1 ½ tsp
Vanilla essence ½ tsp
Milk 2 tbsp
Method
In a mixing bowl sieve together 4 ounces flour and 1 1/2tsp baking powder. Add in ground almonds, mix and keep aside. In a separate bowl beat 6ounces butter and sugar till light and creamy. Add in eggs one by one alternating with 1tbsp of sieved flour and almond mixture. Lastly add in 1/2tsp vanilla essence and reaming flour and almond mixture, pour batter in a well greased 8*4 inch loaf pan, bake at 180 degree for 35 to 40 min.
Ingredients for topping
Butter 2 ounces
Sugar 2 ounces
Chopped almonds 2 ounces = 4tbsp
Cream 1 tbsp
Method
In a saucepan mix 2 ounces butter,2 ounces sugar, 2ounces chopped almonds and 1tbsp cream. Cook for 5 mins. When the cake is nearly ready pour the topping over the cake and re-bake for 20 min.
note
cake fully bake honay say phalay toping pour karni hain phir bake karna ha jab take cake ready ho iiss main 20min yah us say kuch min kaam lagay gain.
note
u can tried it with oil it has turned out good but i think with butter it would have been out of this world .
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Flour 4 ounces= 8tbsp heaped
3eggs
Almond ground 2 ounces = 4tbsp
Baking powder 1 ½ tsp
Vanilla essence ½ tsp
Milk 2 tbsp
Method
In a mixing bowl sieve together 4 ounces flour and 1 1/2tsp baking powder. Add in ground almonds, mix and keep aside. In a separate bowl beat 6ounces butter and sugar till light and creamy. Add in eggs one by one alternating with 1tbsp of sieved flour and almond mixture. Lastly add in 1/2tsp vanilla essence and reaming flour and almond mixture, pour batter in a well greased 8*4 inch loaf pan, bake at 180 degree for 35 to 40 min.
Ingredients for topping
Butter 2 ounces
Sugar 2 ounces
Chopped almonds 2 ounces = 4tbsp
Cream 1 tbsp
Method
In a saucepan mix 2 ounces butter,2 ounces sugar, 2ounces chopped almonds and 1tbsp cream. Cook for 5 mins. When the cake is nearly ready pour the topping over the cake and re-bake for 20 min.
note
cake fully bake honay say phalay toping pour karni hain phir bake karna ha jab take cake ready ho iiss main 20min yah us say kuch min kaam lagay gain.
note
u can tried it with oil it has turned out good but i think with butter it would have been out of this world .
Vanilla tea cake by shireen
Vanilla tea cake
Ingredients
Butter 8 ounce/200grams
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 2 tsp
Eggs 4 separated
Vanilla essence 1 ½ tsp
Milk ¼ cup
Method
Grease a 8 inch bandit pan well with oil and dust with flour, leave aside, beat 8 ounce butter and 1 cup castor sugar till light and creamy, add in 1 ½ tsp vanilla essence and beat, now add 4 egg yolks one at a time, beating well, beat egg 4 white stiff and fold into butter mixture. Also fold in the sifted 1 ½ cup flour and 2 tsp baking powder mixture into batches, add ¼ cup milk mix well, spread mixture into prepared pan, bake in a moderate oven 180 to 190 c for 45 minutes.
Ingredients
Butter 8 ounce/200grams
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 2 tsp
Eggs 4 separated
Vanilla essence 1 ½ tsp
Milk ¼ cup
Method
Grease a 8 inch bandit pan well with oil and dust with flour, leave aside, beat 8 ounce butter and 1 cup castor sugar till light and creamy, add in 1 ½ tsp vanilla essence and beat, now add 4 egg yolks one at a time, beating well, beat egg 4 white stiff and fold into butter mixture. Also fold in the sifted 1 ½ cup flour and 2 tsp baking powder mixture into batches, add ¼ cup milk mix well, spread mixture into prepared pan, bake in a moderate oven 180 to 190 c for 45 minutes.
Date and walnut cake by shireen
Date and walnut cake
Ingredients
Dates 250 gm chopped
Soda bicarb ½ tsp
Water 6 tbsp
Flour 4 ounce
Baking powder ½ tsp heaped
Butter 5 ounce
Sugar 5 ounce
Eggs 2
Vanilla ½ tsp
Method
Chop 250 gm dates and soak with ½ tsp soda and 6 tbsp water for 6 hours. Sieve together 4 ounces flour and ½ tsp baking powder.In a mixing bowl beat 5 ounces butter and 5 ounces sugar together till creamy, add 2 eggs one by one alternating with 1 tbsp flour, add ½ tsp vanilla essence then fold in the remaining flour and dates, mix lightly. Pour mixture in a well greased loaf pan and bake on No.4 or 180 degree C for 40 minutes.
Ingredients
Dates 250 gm chopped
Soda bicarb ½ tsp
Water 6 tbsp
Flour 4 ounce
Baking powder ½ tsp heaped
Butter 5 ounce
Sugar 5 ounce
Eggs 2
Vanilla ½ tsp
Method
Chop 250 gm dates and soak with ½ tsp soda and 6 tbsp water for 6 hours. Sieve together 4 ounces flour and ½ tsp baking powder.In a mixing bowl beat 5 ounces butter and 5 ounces sugar together till creamy, add 2 eggs one by one alternating with 1 tbsp flour, add ½ tsp vanilla essence then fold in the remaining flour and dates, mix lightly. Pour mixture in a well greased loaf pan and bake on No.4 or 180 degree C for 40 minutes.
Blackcurrant Cheese Cake by shireen
Blackcurrant Cheese Cake
Ingredients for base
Crushed biscuits 2 cups
Butter melted 4 tbsp
Ingredients for filling
Egg whites 3
Caster sugar ½ cup
Gelatin powder 1 ½ tbsp
Water ¼ cup
Fresh cream whipped 2 cups= 450 ml
Yogurt ½ kg tetra pack
Blackcurrant jelly 2 packets
Method for base
Grind biscuits mix with 4 tbsp butter and spread in a greased 9 inch loose bottom tin.
Method filling
Beat 3 egg whites stiff, beat 2 cups cream with ½ cup caster sugar till thick, now beat in ½ kg yogurt to the cream mixture, also add in 1 ½ tbsp dissolved gelatin powder and gently fold in the beaten egg whites, also add in 1 packet of blackcurrant jelly. Pour mixture over the biscuit base and chill till set.
Topping
Dissolve the second packet of blackcurrant jelly in ¾ cup water, cool slightly and spread gently over the top of cheese cake, chill till set, decorate with swirls of fresh cream.
Ingredients for base
Crushed biscuits 2 cups
Butter melted 4 tbsp
Ingredients for filling
Egg whites 3
Caster sugar ½ cup
Gelatin powder 1 ½ tbsp
Water ¼ cup
Fresh cream whipped 2 cups= 450 ml
Yogurt ½ kg tetra pack
Blackcurrant jelly 2 packets
Method for base
Grind biscuits mix with 4 tbsp butter and spread in a greased 9 inch loose bottom tin.
Method filling
Beat 3 egg whites stiff, beat 2 cups cream with ½ cup caster sugar till thick, now beat in ½ kg yogurt to the cream mixture, also add in 1 ½ tbsp dissolved gelatin powder and gently fold in the beaten egg whites, also add in 1 packet of blackcurrant jelly. Pour mixture over the biscuit base and chill till set.
Topping
Dissolve the second packet of blackcurrant jelly in ¾ cup water, cool slightly and spread gently over the top of cheese cake, chill till set, decorate with swirls of fresh cream.
Coffee Crunch Cake by shireen
Coffee Crunch Cake
Ingredients for sponge
Eggs 4
Castor Sugar 4 ounce
Flour 4 ounce
Coffee powder 1 tsp
Baking powder 1 tsp
Vanilla essence ½ tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounce
Coffee 1 tsp
Water 1 tsp
Ingredients for crunch
Sugar 5 ounces
Almonds 2 tbsp
Method for sponge cake
Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour, pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.
Method for crunch
In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to set till firm, crush with rolling pin and use as required.
Method for icing
Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.
Ingredients for sponge
Eggs 4
Castor Sugar 4 ounce
Flour 4 ounce
Coffee powder 1 tsp
Baking powder 1 tsp
Vanilla essence ½ tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounce
Coffee 1 tsp
Water 1 tsp
Ingredients for crunch
Sugar 5 ounces
Almonds 2 tbsp
Method for sponge cake
Beat 4 eggs, stiff add gradually adding in caster 4 ounce sugar, add ½ tsp vanilla essence with 1 tsp coffee dissolved in 1 tsp of water, sieve together 4 ounce flour and 1 tsp baking powder and fold very gently to the egg mixture, grease two 8 inches sandwich pans, dust with flour, pour batter in it and bake in a pre heated oven on (NO: 4) 180 degree C for 25 minutes, remove cool cakes.
Method for crunch
In a pan put 5 ounces sugar and cook on low flame till sugar melts, then add to it 2 tbsp almonds, pour mixture in a greased pan and leave to set till firm, crush with rolling pin and use as required.
Method for icing
Beat 12 ounces cream, when it starts getting thick, add 2 ounces icing sugar and 1 tsp coffee liquid. Beat till thick, now spread your cake with icing. Top with prepared crunch, cover with second half cake, ice the sides and top with cream, cover the whole cake with crunch, lavishly decorate with swirls of cream.
Fudge Brownies with frosting by shireen
Fudge Brownies with frosting
Ingredients
Flour ¾ cup
Butter 3 ounce
Coco powder 3 tbsp
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Sugar 1 cup
Walnuts ½ cup
Method
Beat everything together in a bowl for 3 minutes. Pour in a greased 7 x 7 inch square pan, and bake on No: 4, 180 degrees Centigrade for 25 minutes.
Ingredients for frosting
Icing sugar 1 cup
Butter 3 tbsp
Coco powder 3 tbsp
Milk 2 tbsp
Method
Mix icing sugar, coco powder, butter and milk in a small bowl, and beat until smooth. Spread over brownies. Cut into squares and garnish with walnut halves
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Fudge Brownies with frosting
Brownie
12 Tbsp Flour - slightly heaped
3 Tbsp Butter
3 Tbsp Cocoa powder
3 Eggs
1 tsp Baking powder
1 tsp Vanilla essence
16 Tbsp Sugar - levelled
1/2 cup (8 Tbsp) Walnuts
Frosting
1 cup icing sugar
3 Tbsp butter
3 Tbsp cocoa powder
2 Tbsp milk
Walnut halves for Garnish
Preheat oven to 180 degrees
For brownies
In a bowl, sift flour, cocoa and baking powder together. Set aside.
In another bowl beat butter and sugar together. When light and fluffy add vanilla, beat then add 1 egg and beat then 2 tablespoons flour mix, beat then another egg, beat then the rest of the flour - and mix till well combined.
Add walnuts, and fold in to batter with a spatula.
Pour into a greased and floured 7 x 7 inch square pan. Bake in a 180 degree oven for 25 minutes.
Cool in the pan for 10 minutes. Then remove from tin and allow to cool on a rack.
For frosting
In a bowl seive icing sugar and cocoa together. Add butter and milk and beat until smooth.
Spread frosting over cooled brownies, garnish with walnut halves and cut into squares.
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Fudge Brownies with Chocolate Frosting
Ingredients
Butter 4 ounces
Chocolate 2 ounces
Eggs 2
Caster sugar 1 cup leveled
Self raising flour 1 cup
Walnut chopped ½ cup
Vanilla essence 1 tsp
Ingredients for Chocolate Butter Frosting
Butter 4 ounces
Icing sugar 2 cups
Vanilla essence ½ tsp
Milk 2 tbsp
Cocoa powder 3 tbsp heaped
Method
Grease 8 by 8 inch baking pan, in a medium sauce pan melt 4 ounce butter and 2 ounce chocolate on low flame, remove from heat, stir in 2 eggs, 1 cup caster sugar and 1 tsp vanilla essence using a wooden spoon, beat lightly until just mixed, stir in 1 cup self raising flour and ½ cup chopped walnuts, spread in prepared pan, bake on 180 degree C for 30 minutes, cool and ice with chocolate butter icing, decorate top with grated chocolate.
Method for Chocolate Frosting
Beat 4 ounce butter till fluffy, gradually adding in 2 cups of icing sugar and 3 tbsp cocoa powder, beat well, slowly add in the ¼ cup milk and ½ tsp vanilla essence, beating until well mixed, use frosting to ice the brownies.
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Ingredients
Flour ¾ cup
Butter 3 ounce
Coco powder 3 tbsp
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Sugar 1 cup
Walnuts ½ cup
Method
Beat everything together in a bowl for 3 minutes. Pour in a greased 7 x 7 inch square pan, and bake on No: 4, 180 degrees Centigrade for 25 minutes.
Ingredients for frosting
Icing sugar 1 cup
Butter 3 tbsp
Coco powder 3 tbsp
Milk 2 tbsp
Method
Mix icing sugar, coco powder, butter and milk in a small bowl, and beat until smooth. Spread over brownies. Cut into squares and garnish with walnut halves
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Fudge Brownies with frosting
Brownie
12 Tbsp Flour - slightly heaped
3 Tbsp Butter
3 Tbsp Cocoa powder
3 Eggs
1 tsp Baking powder
1 tsp Vanilla essence
16 Tbsp Sugar - levelled
1/2 cup (8 Tbsp) Walnuts
Frosting
1 cup icing sugar
3 Tbsp butter
3 Tbsp cocoa powder
2 Tbsp milk
Walnut halves for Garnish
Preheat oven to 180 degrees
For brownies
In a bowl, sift flour, cocoa and baking powder together. Set aside.
In another bowl beat butter and sugar together. When light and fluffy add vanilla, beat then add 1 egg and beat then 2 tablespoons flour mix, beat then another egg, beat then the rest of the flour - and mix till well combined.
Add walnuts, and fold in to batter with a spatula.
Pour into a greased and floured 7 x 7 inch square pan. Bake in a 180 degree oven for 25 minutes.
Cool in the pan for 10 minutes. Then remove from tin and allow to cool on a rack.
For frosting
In a bowl seive icing sugar and cocoa together. Add butter and milk and beat until smooth.
Spread frosting over cooled brownies, garnish with walnut halves and cut into squares.
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Fudge Brownies with Chocolate Frosting
Ingredients
Butter 4 ounces
Chocolate 2 ounces
Eggs 2
Caster sugar 1 cup leveled
Self raising flour 1 cup
Walnut chopped ½ cup
Vanilla essence 1 tsp
Ingredients for Chocolate Butter Frosting
Butter 4 ounces
Icing sugar 2 cups
Vanilla essence ½ tsp
Milk 2 tbsp
Cocoa powder 3 tbsp heaped
Method
Grease 8 by 8 inch baking pan, in a medium sauce pan melt 4 ounce butter and 2 ounce chocolate on low flame, remove from heat, stir in 2 eggs, 1 cup caster sugar and 1 tsp vanilla essence using a wooden spoon, beat lightly until just mixed, stir in 1 cup self raising flour and ½ cup chopped walnuts, spread in prepared pan, bake on 180 degree C for 30 minutes, cool and ice with chocolate butter icing, decorate top with grated chocolate.
Method for Chocolate Frosting
Beat 4 ounce butter till fluffy, gradually adding in 2 cups of icing sugar and 3 tbsp cocoa powder, beat well, slowly add in the ¼ cup milk and ½ tsp vanilla essence, beating until well mixed, use frosting to ice the brownies.
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CHOCOLATE FUDGE CAKE by shireen
Ingredients for cake
Butter 8 ounce
Brown sugar 8 ounce
Flour 6 ounce
Coco powder 2 ounce
Baking powder 2 tsp heaped
Eggs 4
Milk 4 tbsp
Vanilla essence 1-1/2 tsp
Cooking chocolate 4 ounce
Walnuts 3 ounce
Ingredients for fudge icing
Butter 6 ounce
Icing sugar 10 ounce
Cream ¾th cup
Coco powder 2 tbsp
Vanilla essence 1 tsp
Cooking chocolate 4 ounce
Method for icing
In a sauce pan, mix together cream, vanilla essence, chocolate, coco and butter, cook till chocolate melts. Remove from fire. Add in sieved icing sugar. Mixing well. Keep in freezer till hard. Take out and beat till fluffy.
Method for Cake
Beat butter and brown sugar till light and fluffy. Add in vanilla essence, eggs 1 at a time and beat well. Fold in the sieved flour, coco powder and baking powder mixture, along with melted chocolate, milk, and nuts. Pour this mixture into 2 greased 8 inches pans. Bake in pre heated oven on 180 degrees for 40 minutes. Remove, cool. Spread with icing and decorate.
note icing should be kept in the freezer till its hard ..
after the cake is cool then put the icing on it...
basically brown sugar was used in this cake but shireen aapa suggested that u can use half castor sugar and half brown sugar if u wish to. But she herself used brown sugar. this gives the fudge cake a better flavor
note
4 oz is 100 gms is 8 Tablspoon
8 0z is 200 gms is 16 Tablsp
6 oz is 150 gms is 12 Tablsp
//////////////////////////////////////////////////////
CHOCOLATE FUDGE CAKE
Ingredients for cake mixture:
Butter 8 ounce
Flour 8 ounce
Caster sugar 8 ounce
Baking powder 4 tsp leveled
Eggs 4
Ingredients for topping:
Butter 3 ounce
Fresh cream 4 tbsp
Brown sugar 3 ounce
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts 4 tbsp (chopped)
Method:
1. Preheat oven on 150 degrees.
2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2 minutes until boiling
3. Remove pour into a ring mould and leave until cold
4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs
5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the ring mould
6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.
7. Invert on to a serving plate serve hot with thin custard or icecream.
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chocloate fudge cake
icing
100 gm butter
cocoapowder 2tbsp
3/4 cup cream
4tbsp full cooking chocolate
cook till melt it cool it in fridge and then add to
10 oz icing sugar/20 tbsp level/1 1/4cup and beat it
FOR CAKE
8oz /200 gm butter beat it and then add 8oz brown sugar or half white and halr brown sugar
add vanill essence 1tsp and beat till fluffy .
then another bowl sift flour12 tbsp slightly heaped ,1 1/2 cup, 6oz , baking powder 2tsp ,20z cocoapowder 4tbsp 1/4 cup mix it
add one by one 4egg with speed less add 1tbsp flour mixture in it and beat till all eggs added .off machine and fold the remaining flour mixture in it with 4thsp 1/4 cup
milk and melted cholate 100 gms melt with 1tbsp cream or milk
greased and flour or lined butter paper two 9 inch sandwhich pan add mixture and bake on 180o c at 30-35 mins
after cool the cake apple icing in 1st layer then put the 2nd layer and cover with icing fill the piping bag and decorate the cake
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MALAKOFF GATEAU by shireen
MALAKOFF GATEAU
Ingredients for sponge:
Eggs 3
Sugar 6 tbsp, leveled
Flour 6 tbsp, slightly heaped
For Filling:
Fresh cream whipped 8 oz
Icing sugar 2 oz
Ground almonds ½ cup
Flaked almonds toasted ½ cup
Coffee 1 ½ tsp, Dissolved in ¾ cup water
Method for sponge:
1. Beat eggs stiff.
2. Gradually adding in sugar & beat till creamy.
3. Slowly fold in flour.
4. Bake in a greased tray lined with butter paper & greased.
5. Bake on no 6, 200C for 12 -15 minutes. Remove cool.
Method of Filling:
1. Beat cream stiff, add sugar.
2. Cut the sponge in 3 equal parts.
3. Soak little parts of the slices of cake in coffee liquid, apply cream properly.
4. Sprinkle ground almonds, put the 2nd piece on top & pour coffee liquid on it.
5. Spread with cram & nuts.
6. Do the same with 3rd piece of cake.
7. Spread cream on top & sides, pipe swirls of cream on edges.
8. Sprinkles flaked almonds on top. Chill & serve cold
Ingredients for sponge:
Eggs 3
Sugar 6 tbsp, leveled
Flour 6 tbsp, slightly heaped
For Filling:
Fresh cream whipped 8 oz
Icing sugar 2 oz
Ground almonds ½ cup
Flaked almonds toasted ½ cup
Coffee 1 ½ tsp, Dissolved in ¾ cup water
Method for sponge:
1. Beat eggs stiff.
2. Gradually adding in sugar & beat till creamy.
3. Slowly fold in flour.
4. Bake in a greased tray lined with butter paper & greased.
5. Bake on no 6, 200C for 12 -15 minutes. Remove cool.
Method of Filling:
1. Beat cream stiff, add sugar.
2. Cut the sponge in 3 equal parts.
3. Soak little parts of the slices of cake in coffee liquid, apply cream properly.
4. Sprinkle ground almonds, put the 2nd piece on top & pour coffee liquid on it.
5. Spread with cram & nuts.
6. Do the same with 3rd piece of cake.
7. Spread cream on top & sides, pipe swirls of cream on edges.
8. Sprinkles flaked almonds on top. Chill & serve cold
BAKED CHEESE CAKE
BAKED cheese cake
Crust:
2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling:
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons maida
5 eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest(optional)
1 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
preperation for crust:
greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar, and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the springform pan. refrigerate while you make the filling.
preperation of filling:
preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven
In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 hour or until firm and only the center of the cheesecake looks done. Remove from oven and place on a wire rack.
its quite a lengthy but a tasty recipe... ppl who really love cheesecake will deffinitly gonna love this recipe... u can lessen the amount of ingredients if u want to have small cake...
ppl who were intrested in cheesecake can try out this recipe
Crust:
2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in a food processor until they are crumbs)
1/4 cup granulated white sugar
1/2 cup unsalted butter, melted
Filling:
32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup granulated white sugar
3 tablespoons maida
5 eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest(optional)
1 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
preperation for crust:
greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar, and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the springform pan. refrigerate while you make the filling.
preperation of filling:
preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven
In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 hour or until firm and only the center of the cheesecake looks done. Remove from oven and place on a wire rack.
its quite a lengthy but a tasty recipe... ppl who really love cheesecake will deffinitly gonna love this recipe... u can lessen the amount of ingredients if u want to have small cake...
ppl who were intrested in cheesecake can try out this recipe
ORANGE CHEESE CAKE by shireen
ORANGE CHEESE CAKE
For Base:
digestive biscuits - 2 cups (crushed)
butter - 3 Tbsp (melted)
. Directions:
mix butter and biscuits well. grease a loose bottom pan with butter, layer these biscuits n butter at the bottom of the pan with hands. bake in pre-heated oven at 180C for 10 mins.
. For Filling:
Curd - 1/2 Kg (hung overnight in fridge to make curd cheese)
orange juice - 1/2 cup
orange jelly - 1 packet (not cooked in water, just crystals)
gelatine powder - 1 - 1.5 Tsp
eggs - 2 (separated, yolks are not required)
caster sugar - 3/4 cup
dairy cream - 200 gms (whipped)
. Directions:
1. beat 2 egg whites well till they're foamy. keep aside.
2. take a separate bowl, add curd cheese in it and caster sugar and beat well.
3. now mix gelatine in orange juice while heating, it should be mixed properly, cool it. and add into the above mixture.
4. also add orange jelly crystals while beating.
5. beat it well.
6. now fold whipped cream in the above mix. and after that fold the egg whites into it.
7. pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.
8. decorate with fresh orange slices n cream.
For Base:
digestive biscuits - 2 cups (crushed)
butter - 3 Tbsp (melted)
. Directions:
mix butter and biscuits well. grease a loose bottom pan with butter, layer these biscuits n butter at the bottom of the pan with hands. bake in pre-heated oven at 180C for 10 mins.
. For Filling:
Curd - 1/2 Kg (hung overnight in fridge to make curd cheese)
orange juice - 1/2 cup
orange jelly - 1 packet (not cooked in water, just crystals)
gelatine powder - 1 - 1.5 Tsp
eggs - 2 (separated, yolks are not required)
caster sugar - 3/4 cup
dairy cream - 200 gms (whipped)
. Directions:
1. beat 2 egg whites well till they're foamy. keep aside.
2. take a separate bowl, add curd cheese in it and caster sugar and beat well.
3. now mix gelatine in orange juice while heating, it should be mixed properly, cool it. and add into the above mixture.
4. also add orange jelly crystals while beating.
5. beat it well.
6. now fold whipped cream in the above mix. and after that fold the egg whites into it.
7. pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.
8. decorate with fresh orange slices n cream.
Baked Qeema Naan by shireen
Baked Qeema Naan
Ingredients for dough
Flour 2 ½ cup
Instant yeast 1 tbsp heaped
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 4 tbsp
Dry milk powder 2 tbsp
Ingredients for filling
Mince 250 gm
Onion chopped 1
Ginger garlic paste 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
All spice ½ tsp
Turmeric ¼ tsp
Oil 2 tbsp
Tomatoes blended 1
Coriander leaves 2 tbsp
Green chilies chopped 2
Boiled eggs finely chopped 2
Method for Dough
Mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg,2 tbsp dry milk powder and 4 tbsp oil and knead with lukewarm water as required to make into a medium soft dough. Leave to rise, cover for 1 hour until double.
Method for Filling
Heat 2 tbsp oil add 1 chopped onion, fry for 2 minutes add 1 tsp ginger garlic paste with 250 gm mince, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp salt, ¼ tsp turmeric and 1 blended tomatoes, cover and cook for 15 minutes till mince tender, lastly add in 2 tbsp chopped coriander leaves, 2 chopped green chilies and ½ tsp all spice. Mix in the 2 chopped boiled eggs.
To Assemble
divide the dough into two, roll into 8 inches round, spread mince filling on 1 cover with second seal edges well, brush top with beaten egg, sprinkle with sesame seeds and bake for 25 minutes on 200 degree C.
note iissi dough say aunty nay qeema buns banay thay ;)
1/4 inch moti rooti baal kar fir umay qeema daal kar fir say ball bana dain or egg brush kar k bake kar dain :P
/////////////
note 1/4 inch moti rooti baal kar fir umay qeema daal kar fir say ball bana dain or egg brush kar k bake kar dain
Ingredients for dough
Flour 2 ½ cup
Instant yeast 1 tbsp heaped
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 4 tbsp
Dry milk powder 2 tbsp
Ingredients for filling
Mince 250 gm
Onion chopped 1
Ginger garlic paste 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
All spice ½ tsp
Turmeric ¼ tsp
Oil 2 tbsp
Tomatoes blended 1
Coriander leaves 2 tbsp
Green chilies chopped 2
Boiled eggs finely chopped 2
Method for Dough
Mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg,2 tbsp dry milk powder and 4 tbsp oil and knead with lukewarm water as required to make into a medium soft dough. Leave to rise, cover for 1 hour until double.
Method for Filling
Heat 2 tbsp oil add 1 chopped onion, fry for 2 minutes add 1 tsp ginger garlic paste with 250 gm mince, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp salt, ¼ tsp turmeric and 1 blended tomatoes, cover and cook for 15 minutes till mince tender, lastly add in 2 tbsp chopped coriander leaves, 2 chopped green chilies and ½ tsp all spice. Mix in the 2 chopped boiled eggs.
To Assemble
divide the dough into two, roll into 8 inches round, spread mince filling on 1 cover with second seal edges well, brush top with beaten egg, sprinkle with sesame seeds and bake for 25 minutes on 200 degree C.
note iissi dough say aunty nay qeema buns banay thay ;)
1/4 inch moti rooti baal kar fir umay qeema daal kar fir say ball bana dain or egg brush kar k bake kar dain :P
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note 1/4 inch moti rooti baal kar fir umay qeema daal kar fir say ball bana dain or egg brush kar k bake kar dain
TUTI FRUITY CHEESE CAKE BY SHIREEN
Tuti fruity cheese cake
Ingredients for base
Digestive biscuits crushed 2 cups
Melted butter 4 ounce
Ingredients for filling
Curd cheese 1 ½ cup
Cream cheese 1 cup use philledelphia or kraft cream cheese.
Gelatin 1 ½ tbsp heaped
Flaked almonds 2 tbsp
Glazed cherries 2 tbsp
Raisons/ kishmish1 tbsp
Currents 1 tbsp
Mixed peel 1 tbsp
Strawberry essence 1 tbsp
Pink color few drops
Lemon juice 2 tbsp
Any fruit juice 2 tbsp
Caster Sugar 4 ounce
cream 8 ounce
Method
Melt 4 ounce butter, mix with 2 cups crushed biscuits and spread in 9 inch spring foam tin, beat both the cheese, 4 ounce caster sugar until light and creamy, dissolved 1 ½ tsp gelatin in ¼ cup HOT water, mix with 1 tbsp strawberry essence, few drops of pink color and all the dry fruits, beat 8 ounce fresh cream and mix in the mixture, mix all well, pour mixture into the prepared tin and chill for 2 hour till firm, decorate cheese cake with whipped cream and serve.
NOTE dahi ko malmal [muslin cloth] main 3,4 hours k lia hang karain k sara water drain ho jay curd cheese tayaar hai
hang it in fridge or hang it on kitchen tap i have tried it it turns out really good
note use those cream cheese that come in triangles like happy cow
Ingredients for base
Digestive biscuits crushed 2 cups
Melted butter 4 ounce
Ingredients for filling
Curd cheese 1 ½ cup
Cream cheese 1 cup use philledelphia or kraft cream cheese.
Gelatin 1 ½ tbsp heaped
Flaked almonds 2 tbsp
Glazed cherries 2 tbsp
Raisons/ kishmish1 tbsp
Currents 1 tbsp
Mixed peel 1 tbsp
Strawberry essence 1 tbsp
Pink color few drops
Lemon juice 2 tbsp
Any fruit juice 2 tbsp
Caster Sugar 4 ounce
cream 8 ounce
Method
Melt 4 ounce butter, mix with 2 cups crushed biscuits and spread in 9 inch spring foam tin, beat both the cheese, 4 ounce caster sugar until light and creamy, dissolved 1 ½ tsp gelatin in ¼ cup HOT water, mix with 1 tbsp strawberry essence, few drops of pink color and all the dry fruits, beat 8 ounce fresh cream and mix in the mixture, mix all well, pour mixture into the prepared tin and chill for 2 hour till firm, decorate cheese cake with whipped cream and serve.
NOTE dahi ko malmal [muslin cloth] main 3,4 hours k lia hang karain k sara water drain ho jay curd cheese tayaar hai
hang it in fridge or hang it on kitchen tap i have tried it it turns out really good
note use those cream cheese that come in triangles like happy cow
CAMPUS(STUDENT'S) BIRYANI by shireen
CAMPUS(STUDENT'S) BIRYANI
Ingredients
Mutton ½ kg
Rice ½ kg
Salt (for rice) 3 tsp
Potatoes 3
Tomatoes 3 chopped
Onion brown 1 cup
Green chilies 12 small ones
Coriander leaves ½ cup
Mint leaves ½ bunches
Dried plum 10
Kewra water 1 tsp
Yellow color ¼ tsp
Oil ¾ cup
Salt 1 ½ tsp
Chili powder 2 ½ tsp
Coriander powder 1 ½ tsp
Turmeric powder ¼ tsp
All spice 1 tsp heaped
Black cumin seeds ½ tsp
Bay leaf 1
Ginger garlic paste 3 tbsp
Yogurt 1 cup beaten
Method
Heat ¾ cup oil, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, ½ kg mutton, 3 chopped tomatoes, 12 green chili whole, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder, 1 ½ tsp coriander powder, fry well till water dries. Add 1 ½ cup water and cook till mutton is half done . Remove oil from the curry and keep aside, add 3 fried potatoes, ½ cup chopped coriander, ½ bunch mint leaves, 1 tsp all spice powder, 1 tsp kewra water and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds, 1 bay leaf, add ½ kg rice and boil rice till ½ done, drain and spread rice on top of meat mixture, add the oil which we took out from the curry and yellow color, put to cook on high flame for 10 min, the lower heat completely and simmer for 15 minutes.
Ingredients
Mutton ½ kg
Rice ½ kg
Salt (for rice) 3 tsp
Potatoes 3
Tomatoes 3 chopped
Onion brown 1 cup
Green chilies 12 small ones
Coriander leaves ½ cup
Mint leaves ½ bunches
Dried plum 10
Kewra water 1 tsp
Yellow color ¼ tsp
Oil ¾ cup
Salt 1 ½ tsp
Chili powder 2 ½ tsp
Coriander powder 1 ½ tsp
Turmeric powder ¼ tsp
All spice 1 tsp heaped
Black cumin seeds ½ tsp
Bay leaf 1
Ginger garlic paste 3 tbsp
Yogurt 1 cup beaten
Method
Heat ¾ cup oil, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, ½ kg mutton, 3 chopped tomatoes, 12 green chili whole, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder, 1 ½ tsp coriander powder, fry well till water dries. Add 1 ½ cup water and cook till mutton is half done . Remove oil from the curry and keep aside, add 3 fried potatoes, ½ cup chopped coriander, ½ bunch mint leaves, 1 tsp all spice powder, 1 tsp kewra water and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds, 1 bay leaf, add ½ kg rice and boil rice till ½ done, drain and spread rice on top of meat mixture, add the oil which we took out from the curry and yellow color, put to cook on high flame for 10 min, the lower heat completely and simmer for 15 minutes.
MEETHAY POORAY BY SHIREEN
Meethay pooray
Ingredients
Flour 1 cup
Semolina ½ cup
Yogurt 1 cup
Eggs 2
Milk if required
Baking powder 1 tsp leveled
For sugar syrup
Sugar 1 cup
Water ¾ cup
Cardamom powder ½ tsp
Method
In a bowl mix together 1 cup flour, ½ cup semolina, 2 eggs, milk, 1 cup yogurt and make into batter, just before frying the pure add 1 tsp baking powder, deep fry pure till light golden, dip in sugar syrup and serve.
Method for sugar syrup
Cook together 1 cup sugar, ¾ cup water and ½ tsp cardamom powder till thick and keep aside.
Ingredients
Flour 1 cup
Semolina ½ cup
Yogurt 1 cup
Eggs 2
Milk if required
Baking powder 1 tsp leveled
For sugar syrup
Sugar 1 cup
Water ¾ cup
Cardamom powder ½ tsp
Method
In a bowl mix together 1 cup flour, ½ cup semolina, 2 eggs, milk, 1 cup yogurt and make into batter, just before frying the pure add 1 tsp baking powder, deep fry pure till light golden, dip in sugar syrup and serve.
Method for sugar syrup
Cook together 1 cup sugar, ¾ cup water and ½ tsp cardamom powder till thick and keep aside.
ALMOND CAKE WITH KHOYA by shireen
ALMOND CAKE WITH KHOYA
Ingredients:
Butter 100grm unsalted
Sugar 75grm
Egg 2
Khoya ½ cup ( 1/2 cup almost 4 to 5 tbsp , 100 gms)
Honey 1 tbsp
75grams of plain flour
Baking powder 1 tbsp
Almond ground 25grm
Vanilla essence 1 tsp
Base of tin:
Whole almond 15 slit
Almonds ½ cup (grinded)
unsalted Butter 25g
Method:
Grease 7 inches cake tin with butter well on sides & base & sprinkle almond in it well to coat the side and bottom, arrange split almond on base.
Method for cake:
1. Beat butter & sugar well with honey.
2. Add one egg at a time in beat well.
3. Add essence & khoya.
4. Sift flour, baking powder, add 25grm of ground almonds and mix well.
5. Fold in the butter mixture, mix lightly.
6. Pour in prepared tin & back on 180D for 30 minutes.
note instead of khoya use milk powder instead
OR use barfi instead and lessen the quantity of sugar
Ingredients:
Butter 100grm unsalted
Sugar 75grm
Egg 2
Khoya ½ cup ( 1/2 cup almost 4 to 5 tbsp , 100 gms)
Honey 1 tbsp
75grams of plain flour
Baking powder 1 tbsp
Almond ground 25grm
Vanilla essence 1 tsp
Base of tin:
Whole almond 15 slit
Almonds ½ cup (grinded)
unsalted Butter 25g
Method:
Grease 7 inches cake tin with butter well on sides & base & sprinkle almond in it well to coat the side and bottom, arrange split almond on base.
Method for cake:
1. Beat butter & sugar well with honey.
2. Add one egg at a time in beat well.
3. Add essence & khoya.
4. Sift flour, baking powder, add 25grm of ground almonds and mix well.
5. Fold in the butter mixture, mix lightly.
6. Pour in prepared tin & back on 180D for 30 minutes.
note instead of khoya use milk powder instead
OR use barfi instead and lessen the quantity of sugar
Baked doodhi halwa by shireen
Baked doodhi halwa
Ingredients
Eggs 2
Khoya 1 cup
Bottle gourd grated 2 cups
Milk 2 ½ cups
Cardamom powder 1 tsp
Almonds coarsely crushed 1 tbsp
Condensed milk 4 tbsp
Sugar 4 tbsp
Method
Boil 2 ½ cup milk with 4 tbsp sugar add 2 cup grated bottle gourd and cook till thick, remove from fire add 1 cup khoya and 4 tbsp condensed milk, cool mixture add 2 beaten egg and 1 tsp cardamom powder to it, grease a baking dish with 1 tsp butter and pour this mixture in it, sprinkle 1 tbsp crushed almonds on top, bake on 180 degree for 30 minutes. Serve warm or cold.
Ingredients
Eggs 2
Khoya 1 cup
Bottle gourd grated 2 cups
Milk 2 ½ cups
Cardamom powder 1 tsp
Almonds coarsely crushed 1 tbsp
Condensed milk 4 tbsp
Sugar 4 tbsp
Method
Boil 2 ½ cup milk with 4 tbsp sugar add 2 cup grated bottle gourd and cook till thick, remove from fire add 1 cup khoya and 4 tbsp condensed milk, cool mixture add 2 beaten egg and 1 tsp cardamom powder to it, grease a baking dish with 1 tsp butter and pour this mixture in it, sprinkle 1 tbsp crushed almonds on top, bake on 180 degree for 30 minutes. Serve warm or cold.
Different Recipes from magtheweekly.com
magtheweekly.com
FOODIE FILE
|||MAG ||| March. 20- 26 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Delectable Delights
Having problems deciding what to pack in your child’s lunch box? Here are a few recipes that are not only easy to prepare but will be a treat for your little one’s tummy.
by SHAHEEN
Spicy Chicken Tikka Pizza
INGREDIENTS
* Tikka masala (1/2 a pkt)
* 1kg boneless chicken cut into small pieces
* 1 onion chopped finely
* 2 tbsp oil
* 4 tomatoes
* 1 tsp tomato ketchup
* Shredded Mozzarella Cheese (1 large pkt)
* 2 sliced tomatoes
* 2 chopped capsicums
* Black olives
* One and a half tsp ginger garlic paste
* 2 large pizza crusts
METHOD
Pour oil in cooking wok. Then fry the onions till they are golden brown. Add chicken pieces and simmer till brownish. Put ginger garlic paste in the chicken. Then add the Tikka masala and cook the chicken at high flame for 10 minutes. Next add the chopped tomatoes. Leave the paste to simmer at low heat for 20-25 minutes. When the chicken becomes tender, add ketchup and chopped capsicums.
Now, simply spread ample amount of ketchup to coat the pizza crusts. Then put the chicken paste all over it and sprinkle cheese generously over the top. Garnish with sliced tomatoes, black olives and capsicums. Meanwhile, preheat the oven at 180 degrees for 15 minutes. Finally bake the pizza for 30-45 minutes or until crust turns golden brown.
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Cold Cake
INGREDIENTS
* 3 tbsp cocoa powder
* 3 cream pkts.
* Dry fruits: sautéed walnuts and peanuts (2 cups)
* 1 cup ground sugar
* 2 pkts plain biscuits
METHOD
Mix the cream, cocoa powder and the ground sugar together. Mix it well and then cook for 2 minutes. When mixture starts to thicken, add plain biscuits (broken into half) and assorted dry fruits. Stir the mixture well. Pour out the hot chocolate mixture and take it out in a shopper wrapped around a cake mould. Then cool the cake and put it in the freezer overnight.The cake would take around 9-10 hours to freeze. Take frozen cake out of the shopper and garnish with almonds and specks of fresh cream.
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Nan Khatai
INGREDIENTS
* 2 cups maida
* 1 cup suji (Semolina)
* 1 cup ground sugar
* 1/2 cup oil
* 1 tsp baking powder
* Pinch of salt
* 1 egg yolk
METHOD
Sieve and sift the maida and semolina together.Then make dough by mixing in sugar, oil and baking powder. Now make small cookies with the dough. Grease the baking tray and align th cookies on the tray, decorating each with a speck of egg yolk in the centre. Bake in preheated oven at 200 degrees for 20 minutes or until the yolk turns golden brown in colour.
............................................
2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Rise To The Occasion
Show your appreciation on Sunday with these fun and fabulous cakes and treats that kids will love helping to create
Chocolate Truffles
Be warned - this could get messy! Kids will have a great time making these simple truffles. As for the coverings, anything goes. Wrap prettily and you have the perfect gift.
INGREDIENTS
Cakecraft milk or dark
Chocolate flavour cake
Covering
130g shop-bought or home-made Madeira cake, made into crumbs
Silver Spoon Natural Almond Extract
To Coat
Your choice of chocolate strands, sugar stars and sprinkles plus grated milk or dark chocolate Milk or dark chocolate, for melting.
METHOD
Melt the cake covering, either in short bursts in the microwave or in a bowl set over a pan of simmering water. Be careful not to overcook or crystals will begin to form. Add the cake crumbs and a few drops of almond extract and mix thoroughly. Leave to cool slightly. Shape the mixture into small balls. Sprinkle the coverings of your choice into separate saucers, then roll the balls in the coverings.
Alternatively, if you want to drizzle the truffles with chocolate instead, melt the chocolate. Place the uncovered truffles on a wire rack and drizzle with melted chocolate using a teaspoon or a piping bag. Chill for 30 minutes then store in an airtight container.
Just before serving or wrapping as a gift, place each truffle into a paper case.
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Chocolate Macadamia Fancies
These gorgeous little cakes are easy but time consuming, so will really show how much you care.
INGREDIENTS
150g self-raising flour
30g dark, cocoa powder
175g butter, softened
175g golden caster sugar
3 large eggs
1 tsp almond extract
For the butter icing
50g macadamia nuts, toasted
50g butter, softened
100g golden icing sugar
For the chocolate icing
100g plain chocolate
Flavour Cake Covering
25g/1oz butter
6 tbsp icing sugar
Cakecraft Chocolate
METHOD
Preheat oven to 170C. Butter the sides of a 20cm/8in square tin and base-line.
Sieve together the flour and cocoa. In another bowl beat the butter and sugar until light and creamy. Add one egg at a time and keep beating. Beat in a second egg then the last one, plus the almond extract and 1 tbsp of the flour and cocoa mix.
Fold in the remaining flour and cocoa. Pour into the prepared tin and bake for 30-35 minutes or until firm to the touch and a skewer comes out clean. Remove from the tin and leave to cool on a rack. For the butter icing, finely whiz the nuts in a food processor. Beat the butter until soft then add half the icing sugar and beat until smooth. Add the remaining icing sugar and nuts then beat well until creamy. Trim the edges of the cooled cake and slice horizontally into 3 layers. Spread the bottom layer with half the butter icing. Put the middle layer on top and spread with most of the remaining butter icing, reserving a few teaspoons. Add the final layer then chill until the butter icing is set.
Cut the cake into 16 squares. To make the chocolate icing, melt the cake covering and butter together with 4 tbsp water in a microwave or a bowl set over a pan of simmering water. Mix in the icing sugar.
Top each cake with a blob of the reserved butter icing. Drizzle over the chocolate icing, leave to cool then top with chocolate decorations.
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Battenburg Cakes
As an extra-special touch, tie each small cake square with a length of pretty ribbon.
INGREDIENTS
150g unsalted butter, softened, plus extra for greasing
150g unrefined caster sugar
3 free-range eggs, beaten
150g self-raising flour
2 tbsp milk
Pink food colouring
Icing sugar, for dusting
50g apricot jam
Marzipan
METHOD
Preheat the oven to 200C. Beat together the butter and sugar until light and fluffy. Add the beaten eggs a little at a time, adding a small amount of the flour if the mix looks a little curdled. Fold in the flour then add the milk and mix until smooth. Pour half of the cake mixture into another bowl. Add a drop of pink food colouring to one of the bowls and stir well. Grease and base-line a 15cm/6in square cake tin. Fold a 15cm/6in square of foil into a thick strip, grease it and place down the middle of the tin to divide it into 2. Carefully spoon the pink cake mix into one side and the plain mix into the other.
Bake in the preheated oven for 25-30 minutes. Cool slightly then turn out onto a wire rack to cool completely. Lightly dust a work surface with icing sugar and roll the marzipan into a 23cm x 23cm/9in x 9in rectangle. Trim the cakes to the same size then cut each in half lengthways. Gently heat the apricot jam in a pan until it becomes runny.
Place a piece of the pink cake on a work surface and brush one side with jam. Lay a plain piece next to it on the jam side and push together. Brush the tops with more jam then top the plain piece with a pink piece and vice versa. Brush the outside edges of the cake with more jam. Cut the rolled marzipan so that it is slightly longer than the cake. Carefully wrap and press it around the cake, brushing the edges with a little jam to seal them. Trim off the excess marzipan at the ends. Chill in the fridge for at least 30 minutes before serving or presenting as a gift cut into small squares.
/////////////////////////FOODIE FILE
|||MAG ||| March. 13- 19 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Sweet Savouries
A treat for the sweet tooth, this time we have recipes that will not only tantalise your taste buds but will make you craving for more. So read on and try out these mouth-watering recipes.
by SHAHEEN
Jam Doughnuts
INGREDIENTS
* 4 teaspoons (14g) dry yeast
* 1 1/4 cups (310ml) warm milk
* 1/4 cup (55g) caster sugar
* 60g butter, melted
* 2 eggs, lightly beaten
* 3 3/4 cups (560g) plain flour
* 1/3 cup (80ml) strawberry jam
* Vegetable oil for deep-frying
* 1/2 cup (110g) caster sugar, extra
METHOD
1. Combine yeast, milk and sugar in bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
2. Whisk butter and eggs into yeast mixture. Sift flour into large bowl, stir in yeast mixture and mix to a soft dough. Cover, stand in warm place about 45 minutes or until dough has doubled in size.
3. Turn dough onto floured surface, knead dough about 10 minutes or until smooth and elastic, but still slightly sticky. Roll dough out to 1cm thickness, cut into 5.5cm rounds. Place a teaspoon of jam on half the rounds, top with remaining rounds, press edges together with fingers.
4. Place rounds on greased oven trays, cover, stand in warm place about 10 minutes or until rounds have almost doubled in size, press edges together again, if necessary.
5. Deep-fry doughnuts in batches in hot oil until golden brown and cooked through. Drain on absorbent paper, Makes about 20.
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Bagels
INGREDIENTS
* 3 teaspoons (10g) dry yeast
* 1 teaspoon caster sugar
* 1/2 cup (125ml) warm water
* 1 cup (250ml) warm milk
* 3 cups (450g) plain flour
* 3 teaspoons salt
* 1 tablespoon caster sugar, extra
* 1 egg yolk
* 1 teaspoon water, extra
* 1 tablespoon poppy seeds
* 2 teaspoons sea salt
METHOD
1. Combine yeast, sugar, water and milk in a large bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
2. Stir sifted flour, salt and extra sugar into yeast mixture in 2 batches; mix to a firm dough.
3. Turn dough onto floured surface, knead about 10 minutes or until dough is smooth and elastic. Place dough into large greased bowl, cover, stand in warm place about 1 hour or until dough has doubled in size.
4. Turn dough onto floured surface, knead until smooth; divide dough into 12 portions. Knead each portion into a ball. Press finger in centre of each ball to make a hole, rotate ball with finger until the hole is one-third of the size of the bagel. Place bagels about 3cm apart on greased oven trays, cover, stand in warm place about 15 minutes, or until risen.
5. Drop bagels individually into pan of boiling water; they must not touch. Turn bagels after 1 minute, boil further minute, remove with slotted spoon. Place bagels on greased oven trays. Brush tops with combined egg yolk and extra water, sprinkle with combined seeds and sea salt. Bake in a moderately hot oven about 20 minutes. Cool on wire rack.
Makes 12.
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Choc Florentine Scones
INGREDIENTS
* 2 cups (300g) self-raising flour
* 1/4 cup (25g) cocoa powder
* 2 tablespoons caster sugar
* 1 teaspoon ground cinnamon
30g butter
* 1/4 cup (40g) blanched almonds, toasted, finely chopped
* 1/4 cup (60g) chopped red glace cherries
* 1/4 cup (60g) chopped glace apricots
* 1/4 cup (55g) chopped glace pineapple
* 1 cup (250ml) milk, approximately
* 150g dark chocolate, melted
METHOD
Grease 20cm round sandwich cake pan. Sift flour, cocoa, sugar and cinnamon into medium bowl; rub in butter. Stir in nuts and fruit. Stir in enough milk to mix to a soft, sticky dough. Turn dough onto floured surface, knead until combined. Press dough out to 2.5cm thickness, cut into 5.5cm rounds. Place scones into prepared pan. Bake in hot oven for about 25 minutes. Turn scones onto wire rack to cool. Spread tops of scones with chocolate, swirl with fork when almost set.
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FOODIE FILE
|||MAG ||| March. 27- April 02 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Cheese Cravings
Everybody loves cheese. And this is a good thing because not only is cheese delicious and versatile, it is very nutritious for your health.
Ms. Amber Saleem, one of Mag’s readers, shares some mouth-watering recipes of cheese with our readers. Let’s go through them!
Cheese Balls
INGREDIENTS
· 8 oz cheese
· 500 g potatoes
· 4 eggs
· 1 tbsp baking powder
· 1 tbsp black pepper
· 5 green chilies
· 1 cup plain flour
· Half bunch fresh coriander
· Salt to taste
· Oil for frying
METHOD
Boil potatoes and mash them.
Grate cheese and beat eggs.
Chop green chilies and fresh coriander.
In a bowl add potatoes, cheese, green chilies, fresh coriander, salt, baking powder, black pepper and eggs. Mix all well.
Make balls of the mixture, coat in plain flour and deep fry in medium heated oil on low flame.
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Cheese Toast
INGREDIENTS
· 375g cheddar cheese
· 4 eggs
· 50g soft butter
· 2tsp plain flour
· 1tsp baking powder
· 2tsp red chilli powder
· 6-8 bread slices
· 1/2 tsp salt
· Oil for frying
METHOD
Except bread, blend all ingredients into a thick paste.
Remove edges of bread and cut in triangular shape.
Dip bread slices in the egg mixture and stir-fry in a pan.
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Stuffed Cheese Nuggets
INGREDIENTS
· Half kg chicken mince
· 2tbsp butter
· 1 cup grated cheese
· 2 eggs, beaten
· Salt and black pepaper to taste
· Bread crumbs
· Oil for frying
METHOD
Mix butter, salt and black pepper in chicken mince.
Make balls with cheese filling.
Deep fry after coating with eggs and breadcrumbs.
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Cheese Omelette
INGREDIENTS
· 3 large eggs
· 2 tablespoons coriander leaves, chopped
· 1 medium tomato (chopped)
1 medium onion finely chopped
· Half cup cheese
· Salt, black pepper to taste
· Oil as required
METHOD
Combine eggs, chopped fresh coriander, cheese and pepper to taste. Beat until well blended. Stir in onions and mix.
In a medium non stick frying pan, heat 2 tablespoons oil; over moderately high heat.
Add half of the egg mixture. Cook until omelette is set.
Repeat with remaining egg mixture.
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FOODIE FILE
|||MAG ||| May. 08 - 14 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
To Mom With Love
‘A mother is a person who, seeing that there are only four pieces for five people, promptly announces she never did care for pie’ – Tenneva Jordan
Baked Lasagna
In the mothers' day menu card, one item that makes the top score is baked lasagna recipe.
Baked LasagnaINGREDIENTS
· 1 onion, minced
· 1 lb ground beef
· 2-teaspoon butter/margarine
· 4 medium tomatoes
· 1 cup tomato sauce
· 1/2 lb Lasagna noodles
· Salt and pepper to taste
· 1 tsp oregano
· 2 1/2 litre boiling water
· 2 lb sliced mozzarella cheese
· 1 cup cottage cheese cream
· 1/2 cup cheddar cheese
· 1 clove garlic minced
METHOD
Take a pan and pour some butter/margarine in it. Add chopped onion, garlic and ground beef into the pan and fry them lightly for about 20 minutes.
Add tomatoes, tomato sauce, salt and pepper to taste.
Simmer for 30 to 40 minutes. Take lasagna noodles and cook them in boiling water with a tablespoon salt for about 20 minutes.
Take a baking dish and spread about 1/3 meat mixture in it.
Add layer of noodles, 1/2 cottage cheese, 1/3 mozzarella and 1/2 cheddar cheese.
Keep repeating the process of making layers, till the remaining meat gets finished.
Make topping with the remaining 1/3 mozzarella cheese and the yummy mouthwatering baked lasagna for your mother is ready to be served.
Blueberry Cupcakes
Blueberry CupcakesA fabulous dish that can make mothers day dinner really special is undoubtedly blueberry cupcakes recipe. And the best part is that making the recipe of blueberry cupcakes for mother’s day is very simple.
INGREDIENTS
· 1/3 cup butter/margarine
· 2 cup flour
· 1 cup sugar
· 3/4 cup milk
· 1 egg, beaten
· 1 teaspoon vanilla essence
· 2 cup blueberries
METHOD
Take a bowl and pour flour, sugar, milk, butter/margarine, egg, vanilla essence and blueberries in it. Stir all ingredients very well.
Fill the mixture in muffin tins for baking. Bake the mixture in oven at a temperature of 375° F for about 20-25 minutes and the scrumptious blueberry cupcakes are ready to be served.
Jam Roll-ups
With just a little help from an adult or older sibling, your child can serve up a simple but equally impressive treat – mini pastries filled with Mom's favourite fruit preserves.
Jam Roll-upsINGREDIENTS
· 1 premade 9-inch piecrust
· All-purpose flour
· Jam or preserves
· Vegetable margarine
· 1 cup confectioners' sugar
· 1 1/2 tablespoons water
METHOD
Unfold the piecrust onto a lightly floured surface and spread a thin layer of jam or preserves onto the dough. With a butter knife, cut the crust into 20 pie slices then roll up each wedge starting at its wider edge. Chill the roll-ups for at least 1 hour so that they will retain their shapes during baking.
When you're ready to bake the roll-ups, heat the oven to 450 degrees. Then line a baking sheet with aluminum foil and grease the foil with vegetable margarine. Place the chilled pastries on the baking sheet, spacing them at least 2 inches apart. Bake 10 to 12 minutes or until lightly browned, then remove the sheet from the oven and transfer the pastries to a cooling rack.
Now stir together the confectioners' sugar and water in a bowl until smooth. Then spread the glaze onto the cooled pastries and serve them to Mom.
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FOODIE FILE
|||MAG ||| April. 24 - 30 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Strawberry Treat
This time I come to share recipes of the most delicious red fruit strawberry. Enjoy the marvelous taste of strawberries.
Strawberry Tart
Strawberry TartDough For Tart
INGREDIENTS
· 200g plain flour
· 200g icing sugar
· 300g white butter
· 1tbsp baking powder
· 1 egg
METHOD
Mix together plain flour, butter and baking powder in a bowl then include icing sugar. Mix again and add an egg; combine all ingredients well. Slowly add one cup plain flour and knead until the smooth dough is ready.
Now set dough in tart mould tray (small cup moulds) trim edges with knife and make impressions of folk on edges. Keep it in, 250 degree pre-heat oven to bake.
Reduce temperature to 200 when you place moulds tray in oven and after five minutes reduce temperature to 150. Bake for 10-12 minutes.
For Topping
INGREDIENTS
· 300g milk
· 6 egg yolks
· 4tbsp sugar
· 20 strawberries, fresh
· 3tbsp strawberry jam
METHOD
Boil milk and add sugar. On boiling point, add whipped egg yolk, mix well and cook. When it turns to thicken, take out one cooking spoon of this mixture. Cook more for thickness.
Whip 10-12 strawberries with electric beater into a smooth paste; add yolk mixture and mix well again. Fill piping bag with jam.
Now remove tarts from mould cups and assemble in this way; spread strawberry sauce on tart with spoon, place yolk mixture and on top display strawberry jam dots. Serve with tea.
Strawberry Ice cream Soda
Strawberry Ice cream SodaINGREDIENTS
· 1 glass milk
· 12-15 strawberries
· 2 scoops vanilla ice cream
· 1 glass cold soda water
· Sugar to taste
· Ice as required
METHOD
Blend milk, strawberries, sugar and ice cream together. Include ice and shake again.
Pour shake in glasses and add soda water. Garnish with strawberry and serve instantly.
Strawberry Pudding
Strawberry PuddingINGREDIENTS
· 1 sponge cake (2 pounds), cut into slices
· 1/2 cup corn flour
· 1/2 cup walnuts (roughly crushed)
· 1/2 cup hot milk
· 250g strawberry (cube cutting)
· 1 litre milk
· 1 cup sugar
· 3 lemons
· 1 packet strawberry jelly
· 2 packets fresh cream
METHOD
Prepare jelly according to directions given on the wrapper; pour in a shallow plate and keep aside to cool. Cut into cubes. Make custard with one litre milk, corn flour and sugar. Use wooden spoon to stir custard. Take a wide shallow dish to arrange layers.
First pour custard then put cake slices and pour hot milk, after that arrange strawberry cubes, jelly and walnuts. Repeat once more and at the end top these with fresh cream.
Garnish with strawberry cubes, walnut and jelly. Refrigerate and serve chilled.
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FOODIE FILE
|||MAG ||| April. 24 - 30 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Strawberry Treat
This time I come to share recipes of the most delicious red fruit strawberry. Enjoy the marvelous taste of strawberries.
Strawberry Tart
Strawberry TartDough For Tart
INGREDIENTS
· 200g plain flour
· 200g icing sugar
· 300g white butter
· 1tbsp baking powder
· 1 egg
METHOD
Mix together plain flour, butter and baking powder in a bowl then include icing sugar. Mix again and add an egg; combine all ingredients well. Slowly add one cup plain flour and knead until the smooth dough is ready.
Now set dough in tart mould tray (small cup moulds) trim edges with knife and make impressions of folk on edges. Keep it in, 250 degree pre-heat oven to bake.
Reduce temperature to 200 when you place moulds tray in oven and after five minutes reduce temperature to 150. Bake for 10-12 minutes.
For Topping
INGREDIENTS
· 300g milk
· 6 egg yolks
· 4tbsp sugar
· 20 strawberries, fresh
· 3tbsp strawberry jam
METHOD
Boil milk and add sugar. On boiling point, add whipped egg yolk, mix well and cook. When it turns to thicken, take out one cooking spoon of this mixture. Cook more for thickness.
Whip 10-12 strawberries with electric beater into a smooth paste; add yolk mixture and mix well again. Fill piping bag with jam.
Now remove tarts from mould cups and assemble in this way; spread strawberry sauce on tart with spoon, place yolk mixture and on top display strawberry jam dots. Serve with tea.
Strawberry Ice cream Soda
Strawberry Ice cream SodaINGREDIENTS
· 1 glass milk
· 12-15 strawberries
· 2 scoops vanilla ice cream
· 1 glass cold soda water
· Sugar to taste
· Ice as required
METHOD
Blend milk, strawberries, sugar and ice cream together. Include ice and shake again.
Pour shake in glasses and add soda water. Garnish with strawberry and serve instantly.
Strawberry Pudding
Strawberry PuddingINGREDIENTS
· 1 sponge cake (2 pounds), cut into slices
· 1/2 cup corn flour
· 1/2 cup walnuts (roughly crushed)
· 1/2 cup hot milk
· 250g strawberry (cube cutting)
· 1 litre milk
· 1 cup sugar
· 3 lemons
· 1 packet strawberry jelly
· 2 packets fresh cream
METHOD
Prepare jelly according to directions given on the wrapper; pour in a shallow plate and keep aside to cool. Cut into cubes. Make custard with one litre milk, corn flour and sugar. Use wooden spoon to stir custard. Take a wide shallow dish to arrange layers.
First pour custard then put cake slices and pour hot milk, after that arrange strawberry cubes, jelly and walnuts. Repeat once more and at the end top these with fresh cream.
Garnish with strawberry cubes, walnut and jelly. Refrigerate and serve chilled.
FOODIE FILE
|||MAG ||| March. 20- 26 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Delectable Delights
Having problems deciding what to pack in your child’s lunch box? Here are a few recipes that are not only easy to prepare but will be a treat for your little one’s tummy.
by SHAHEEN
Spicy Chicken Tikka Pizza
INGREDIENTS
* Tikka masala (1/2 a pkt)
* 1kg boneless chicken cut into small pieces
* 1 onion chopped finely
* 2 tbsp oil
* 4 tomatoes
* 1 tsp tomato ketchup
* Shredded Mozzarella Cheese (1 large pkt)
* 2 sliced tomatoes
* 2 chopped capsicums
* Black olives
* One and a half tsp ginger garlic paste
* 2 large pizza crusts
METHOD
Pour oil in cooking wok. Then fry the onions till they are golden brown. Add chicken pieces and simmer till brownish. Put ginger garlic paste in the chicken. Then add the Tikka masala and cook the chicken at high flame for 10 minutes. Next add the chopped tomatoes. Leave the paste to simmer at low heat for 20-25 minutes. When the chicken becomes tender, add ketchup and chopped capsicums.
Now, simply spread ample amount of ketchup to coat the pizza crusts. Then put the chicken paste all over it and sprinkle cheese generously over the top. Garnish with sliced tomatoes, black olives and capsicums. Meanwhile, preheat the oven at 180 degrees for 15 minutes. Finally bake the pizza for 30-45 minutes or until crust turns golden brown.
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Cold Cake
INGREDIENTS
* 3 tbsp cocoa powder
* 3 cream pkts.
* Dry fruits: sautéed walnuts and peanuts (2 cups)
* 1 cup ground sugar
* 2 pkts plain biscuits
METHOD
Mix the cream, cocoa powder and the ground sugar together. Mix it well and then cook for 2 minutes. When mixture starts to thicken, add plain biscuits (broken into half) and assorted dry fruits. Stir the mixture well. Pour out the hot chocolate mixture and take it out in a shopper wrapped around a cake mould. Then cool the cake and put it in the freezer overnight.The cake would take around 9-10 hours to freeze. Take frozen cake out of the shopper and garnish with almonds and specks of fresh cream.
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Nan Khatai
INGREDIENTS
* 2 cups maida
* 1 cup suji (Semolina)
* 1 cup ground sugar
* 1/2 cup oil
* 1 tsp baking powder
* Pinch of salt
* 1 egg yolk
METHOD
Sieve and sift the maida and semolina together.Then make dough by mixing in sugar, oil and baking powder. Now make small cookies with the dough. Grease the baking tray and align th cookies on the tray, decorating each with a speck of egg yolk in the centre. Bake in preheated oven at 200 degrees for 20 minutes or until the yolk turns golden brown in colour.
............................................
2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Rise To The Occasion
Show your appreciation on Sunday with these fun and fabulous cakes and treats that kids will love helping to create
Chocolate Truffles
Be warned - this could get messy! Kids will have a great time making these simple truffles. As for the coverings, anything goes. Wrap prettily and you have the perfect gift.
INGREDIENTS
Cakecraft milk or dark
Chocolate flavour cake
Covering
130g shop-bought or home-made Madeira cake, made into crumbs
Silver Spoon Natural Almond Extract
To Coat
Your choice of chocolate strands, sugar stars and sprinkles plus grated milk or dark chocolate Milk or dark chocolate, for melting.
METHOD
Melt the cake covering, either in short bursts in the microwave or in a bowl set over a pan of simmering water. Be careful not to overcook or crystals will begin to form. Add the cake crumbs and a few drops of almond extract and mix thoroughly. Leave to cool slightly. Shape the mixture into small balls. Sprinkle the coverings of your choice into separate saucers, then roll the balls in the coverings.
Alternatively, if you want to drizzle the truffles with chocolate instead, melt the chocolate. Place the uncovered truffles on a wire rack and drizzle with melted chocolate using a teaspoon or a piping bag. Chill for 30 minutes then store in an airtight container.
Just before serving or wrapping as a gift, place each truffle into a paper case.
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Chocolate Macadamia Fancies
These gorgeous little cakes are easy but time consuming, so will really show how much you care.
INGREDIENTS
150g self-raising flour
30g dark, cocoa powder
175g butter, softened
175g golden caster sugar
3 large eggs
1 tsp almond extract
For the butter icing
50g macadamia nuts, toasted
50g butter, softened
100g golden icing sugar
For the chocolate icing
100g plain chocolate
Flavour Cake Covering
25g/1oz butter
6 tbsp icing sugar
Cakecraft Chocolate
METHOD
Preheat oven to 170C. Butter the sides of a 20cm/8in square tin and base-line.
Sieve together the flour and cocoa. In another bowl beat the butter and sugar until light and creamy. Add one egg at a time and keep beating. Beat in a second egg then the last one, plus the almond extract and 1 tbsp of the flour and cocoa mix.
Fold in the remaining flour and cocoa. Pour into the prepared tin and bake for 30-35 minutes or until firm to the touch and a skewer comes out clean. Remove from the tin and leave to cool on a rack. For the butter icing, finely whiz the nuts in a food processor. Beat the butter until soft then add half the icing sugar and beat until smooth. Add the remaining icing sugar and nuts then beat well until creamy. Trim the edges of the cooled cake and slice horizontally into 3 layers. Spread the bottom layer with half the butter icing. Put the middle layer on top and spread with most of the remaining butter icing, reserving a few teaspoons. Add the final layer then chill until the butter icing is set.
Cut the cake into 16 squares. To make the chocolate icing, melt the cake covering and butter together with 4 tbsp water in a microwave or a bowl set over a pan of simmering water. Mix in the icing sugar.
Top each cake with a blob of the reserved butter icing. Drizzle over the chocolate icing, leave to cool then top with chocolate decorations.
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Battenburg Cakes
As an extra-special touch, tie each small cake square with a length of pretty ribbon.
INGREDIENTS
150g unsalted butter, softened, plus extra for greasing
150g unrefined caster sugar
3 free-range eggs, beaten
150g self-raising flour
2 tbsp milk
Pink food colouring
Icing sugar, for dusting
50g apricot jam
Marzipan
METHOD
Preheat the oven to 200C. Beat together the butter and sugar until light and fluffy. Add the beaten eggs a little at a time, adding a small amount of the flour if the mix looks a little curdled. Fold in the flour then add the milk and mix until smooth. Pour half of the cake mixture into another bowl. Add a drop of pink food colouring to one of the bowls and stir well. Grease and base-line a 15cm/6in square cake tin. Fold a 15cm/6in square of foil into a thick strip, grease it and place down the middle of the tin to divide it into 2. Carefully spoon the pink cake mix into one side and the plain mix into the other.
Bake in the preheated oven for 25-30 minutes. Cool slightly then turn out onto a wire rack to cool completely. Lightly dust a work surface with icing sugar and roll the marzipan into a 23cm x 23cm/9in x 9in rectangle. Trim the cakes to the same size then cut each in half lengthways. Gently heat the apricot jam in a pan until it becomes runny.
Place a piece of the pink cake on a work surface and brush one side with jam. Lay a plain piece next to it on the jam side and push together. Brush the tops with more jam then top the plain piece with a pink piece and vice versa. Brush the outside edges of the cake with more jam. Cut the rolled marzipan so that it is slightly longer than the cake. Carefully wrap and press it around the cake, brushing the edges with a little jam to seal them. Trim off the excess marzipan at the ends. Chill in the fridge for at least 30 minutes before serving or presenting as a gift cut into small squares.
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|||MAG ||| March. 13- 19 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Sweet Savouries
A treat for the sweet tooth, this time we have recipes that will not only tantalise your taste buds but will make you craving for more. So read on and try out these mouth-watering recipes.
by SHAHEEN
Jam Doughnuts
INGREDIENTS
* 4 teaspoons (14g) dry yeast
* 1 1/4 cups (310ml) warm milk
* 1/4 cup (55g) caster sugar
* 60g butter, melted
* 2 eggs, lightly beaten
* 3 3/4 cups (560g) plain flour
* 1/3 cup (80ml) strawberry jam
* Vegetable oil for deep-frying
* 1/2 cup (110g) caster sugar, extra
METHOD
1. Combine yeast, milk and sugar in bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
2. Whisk butter and eggs into yeast mixture. Sift flour into large bowl, stir in yeast mixture and mix to a soft dough. Cover, stand in warm place about 45 minutes or until dough has doubled in size.
3. Turn dough onto floured surface, knead dough about 10 minutes or until smooth and elastic, but still slightly sticky. Roll dough out to 1cm thickness, cut into 5.5cm rounds. Place a teaspoon of jam on half the rounds, top with remaining rounds, press edges together with fingers.
4. Place rounds on greased oven trays, cover, stand in warm place about 10 minutes or until rounds have almost doubled in size, press edges together again, if necessary.
5. Deep-fry doughnuts in batches in hot oil until golden brown and cooked through. Drain on absorbent paper, Makes about 20.
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Bagels
INGREDIENTS
* 3 teaspoons (10g) dry yeast
* 1 teaspoon caster sugar
* 1/2 cup (125ml) warm water
* 1 cup (250ml) warm milk
* 3 cups (450g) plain flour
* 3 teaspoons salt
* 1 tablespoon caster sugar, extra
* 1 egg yolk
* 1 teaspoon water, extra
* 1 tablespoon poppy seeds
* 2 teaspoons sea salt
METHOD
1. Combine yeast, sugar, water and milk in a large bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
2. Stir sifted flour, salt and extra sugar into yeast mixture in 2 batches; mix to a firm dough.
3. Turn dough onto floured surface, knead about 10 minutes or until dough is smooth and elastic. Place dough into large greased bowl, cover, stand in warm place about 1 hour or until dough has doubled in size.
4. Turn dough onto floured surface, knead until smooth; divide dough into 12 portions. Knead each portion into a ball. Press finger in centre of each ball to make a hole, rotate ball with finger until the hole is one-third of the size of the bagel. Place bagels about 3cm apart on greased oven trays, cover, stand in warm place about 15 minutes, or until risen.
5. Drop bagels individually into pan of boiling water; they must not touch. Turn bagels after 1 minute, boil further minute, remove with slotted spoon. Place bagels on greased oven trays. Brush tops with combined egg yolk and extra water, sprinkle with combined seeds and sea salt. Bake in a moderately hot oven about 20 minutes. Cool on wire rack.
Makes 12.
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Choc Florentine Scones
INGREDIENTS
* 2 cups (300g) self-raising flour
* 1/4 cup (25g) cocoa powder
* 2 tablespoons caster sugar
* 1 teaspoon ground cinnamon
30g butter
* 1/4 cup (40g) blanched almonds, toasted, finely chopped
* 1/4 cup (60g) chopped red glace cherries
* 1/4 cup (60g) chopped glace apricots
* 1/4 cup (55g) chopped glace pineapple
* 1 cup (250ml) milk, approximately
* 150g dark chocolate, melted
METHOD
Grease 20cm round sandwich cake pan. Sift flour, cocoa, sugar and cinnamon into medium bowl; rub in butter. Stir in nuts and fruit. Stir in enough milk to mix to a soft, sticky dough. Turn dough onto floured surface, knead until combined. Press dough out to 2.5cm thickness, cut into 5.5cm rounds. Place scones into prepared pan. Bake in hot oven for about 25 minutes. Turn scones onto wire rack to cool. Spread tops of scones with chocolate, swirl with fork when almost set.
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FOODIE FILE
|||MAG ||| March. 27- April 02 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Cheese Cravings
Everybody loves cheese. And this is a good thing because not only is cheese delicious and versatile, it is very nutritious for your health.
Ms. Amber Saleem, one of Mag’s readers, shares some mouth-watering recipes of cheese with our readers. Let’s go through them!
Cheese Balls
INGREDIENTS
· 8 oz cheese
· 500 g potatoes
· 4 eggs
· 1 tbsp baking powder
· 1 tbsp black pepper
· 5 green chilies
· 1 cup plain flour
· Half bunch fresh coriander
· Salt to taste
· Oil for frying
METHOD
Boil potatoes and mash them.
Grate cheese and beat eggs.
Chop green chilies and fresh coriander.
In a bowl add potatoes, cheese, green chilies, fresh coriander, salt, baking powder, black pepper and eggs. Mix all well.
Make balls of the mixture, coat in plain flour and deep fry in medium heated oil on low flame.
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Cheese Toast
INGREDIENTS
· 375g cheddar cheese
· 4 eggs
· 50g soft butter
· 2tsp plain flour
· 1tsp baking powder
· 2tsp red chilli powder
· 6-8 bread slices
· 1/2 tsp salt
· Oil for frying
METHOD
Except bread, blend all ingredients into a thick paste.
Remove edges of bread and cut in triangular shape.
Dip bread slices in the egg mixture and stir-fry in a pan.
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Stuffed Cheese Nuggets
INGREDIENTS
· Half kg chicken mince
· 2tbsp butter
· 1 cup grated cheese
· 2 eggs, beaten
· Salt and black pepaper to taste
· Bread crumbs
· Oil for frying
METHOD
Mix butter, salt and black pepper in chicken mince.
Make balls with cheese filling.
Deep fry after coating with eggs and breadcrumbs.
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Cheese Omelette
INGREDIENTS
· 3 large eggs
· 2 tablespoons coriander leaves, chopped
· 1 medium tomato (chopped)
1 medium onion finely chopped
· Half cup cheese
· Salt, black pepper to taste
· Oil as required
METHOD
Combine eggs, chopped fresh coriander, cheese and pepper to taste. Beat until well blended. Stir in onions and mix.
In a medium non stick frying pan, heat 2 tablespoons oil; over moderately high heat.
Add half of the egg mixture. Cook until omelette is set.
Repeat with remaining egg mixture.
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FOODIE FILE
|||MAG ||| May. 08 - 14 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
To Mom With Love
‘A mother is a person who, seeing that there are only four pieces for five people, promptly announces she never did care for pie’ – Tenneva Jordan
Baked Lasagna
In the mothers' day menu card, one item that makes the top score is baked lasagna recipe.
Baked LasagnaINGREDIENTS
· 1 onion, minced
· 1 lb ground beef
· 2-teaspoon butter/margarine
· 4 medium tomatoes
· 1 cup tomato sauce
· 1/2 lb Lasagna noodles
· Salt and pepper to taste
· 1 tsp oregano
· 2 1/2 litre boiling water
· 2 lb sliced mozzarella cheese
· 1 cup cottage cheese cream
· 1/2 cup cheddar cheese
· 1 clove garlic minced
METHOD
Take a pan and pour some butter/margarine in it. Add chopped onion, garlic and ground beef into the pan and fry them lightly for about 20 minutes.
Add tomatoes, tomato sauce, salt and pepper to taste.
Simmer for 30 to 40 minutes. Take lasagna noodles and cook them in boiling water with a tablespoon salt for about 20 minutes.
Take a baking dish and spread about 1/3 meat mixture in it.
Add layer of noodles, 1/2 cottage cheese, 1/3 mozzarella and 1/2 cheddar cheese.
Keep repeating the process of making layers, till the remaining meat gets finished.
Make topping with the remaining 1/3 mozzarella cheese and the yummy mouthwatering baked lasagna for your mother is ready to be served.
Blueberry Cupcakes
Blueberry CupcakesA fabulous dish that can make mothers day dinner really special is undoubtedly blueberry cupcakes recipe. And the best part is that making the recipe of blueberry cupcakes for mother’s day is very simple.
INGREDIENTS
· 1/3 cup butter/margarine
· 2 cup flour
· 1 cup sugar
· 3/4 cup milk
· 1 egg, beaten
· 1 teaspoon vanilla essence
· 2 cup blueberries
METHOD
Take a bowl and pour flour, sugar, milk, butter/margarine, egg, vanilla essence and blueberries in it. Stir all ingredients very well.
Fill the mixture in muffin tins for baking. Bake the mixture in oven at a temperature of 375° F for about 20-25 minutes and the scrumptious blueberry cupcakes are ready to be served.
Jam Roll-ups
With just a little help from an adult or older sibling, your child can serve up a simple but equally impressive treat – mini pastries filled with Mom's favourite fruit preserves.
Jam Roll-upsINGREDIENTS
· 1 premade 9-inch piecrust
· All-purpose flour
· Jam or preserves
· Vegetable margarine
· 1 cup confectioners' sugar
· 1 1/2 tablespoons water
METHOD
Unfold the piecrust onto a lightly floured surface and spread a thin layer of jam or preserves onto the dough. With a butter knife, cut the crust into 20 pie slices then roll up each wedge starting at its wider edge. Chill the roll-ups for at least 1 hour so that they will retain their shapes during baking.
When you're ready to bake the roll-ups, heat the oven to 450 degrees. Then line a baking sheet with aluminum foil and grease the foil with vegetable margarine. Place the chilled pastries on the baking sheet, spacing them at least 2 inches apart. Bake 10 to 12 minutes or until lightly browned, then remove the sheet from the oven and transfer the pastries to a cooling rack.
Now stir together the confectioners' sugar and water in a bowl until smooth. Then spread the glaze onto the cooled pastries and serve them to Mom.
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FOODIE FILE
|||MAG ||| April. 24 - 30 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com
Strawberry Treat
This time I come to share recipes of the most delicious red fruit strawberry. Enjoy the marvelous taste of strawberries.
Strawberry Tart
Strawberry TartDough For Tart
INGREDIENTS
· 200g plain flour
· 200g icing sugar
· 300g white butter
· 1tbsp baking powder
· 1 egg
METHOD
Mix together plain flour, butter and baking powder in a bowl then include icing sugar. Mix again and add an egg; combine all ingredients well. Slowly add one cup plain flour and knead until the smooth dough is ready.
Now set dough in tart mould tray (small cup moulds) trim edges with knife and make impressions of folk on edges. Keep it in, 250 degree pre-heat oven to bake.
Reduce temperature to 200 when you place moulds tray in oven and after five minutes reduce temperature to 150. Bake for 10-12 minutes.
For Topping
INGREDIENTS
· 300g milk
· 6 egg yolks
· 4tbsp sugar
· 20 strawberries, fresh
· 3tbsp strawberry jam
METHOD
Boil milk and add sugar. On boiling point, add whipped egg yolk, mix well and cook. When it turns to thicken, take out one cooking spoon of this mixture. Cook more for thickness.
Whip 10-12 strawberries with electric beater into a smooth paste; add yolk mixture and mix well again. Fill piping bag with jam.
Now remove tarts from mould cups and assemble in this way; spread strawberry sauce on tart with spoon, place yolk mixture and on top display strawberry jam dots. Serve with tea.
Strawberry Ice cream Soda
Strawberry Ice cream SodaINGREDIENTS
· 1 glass milk
· 12-15 strawberries
· 2 scoops vanilla ice cream
· 1 glass cold soda water
· Sugar to taste
· Ice as required
METHOD
Blend milk, strawberries, sugar and ice cream together. Include ice and shake again.
Pour shake in glasses and add soda water. Garnish with strawberry and serve instantly.
Strawberry Pudding
Strawberry PuddingINGREDIENTS
· 1 sponge cake (2 pounds), cut into slices
· 1/2 cup corn flour
· 1/2 cup walnuts (roughly crushed)
· 1/2 cup hot milk
· 250g strawberry (cube cutting)
· 1 litre milk
· 1 cup sugar
· 3 lemons
· 1 packet strawberry jelly
· 2 packets fresh cream
METHOD
Prepare jelly according to directions given on the wrapper; pour in a shallow plate and keep aside to cool. Cut into cubes. Make custard with one litre milk, corn flour and sugar. Use wooden spoon to stir custard. Take a wide shallow dish to arrange layers.
First pour custard then put cake slices and pour hot milk, after that arrange strawberry cubes, jelly and walnuts. Repeat once more and at the end top these with fresh cream.
Garnish with strawberry cubes, walnut and jelly. Refrigerate and serve chilled.
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FOODIE FILE
|||MAG ||| April. 24 - 30 , 2010
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Strawberry Treat
This time I come to share recipes of the most delicious red fruit strawberry. Enjoy the marvelous taste of strawberries.
Strawberry Tart
Strawberry TartDough For Tart
INGREDIENTS
· 200g plain flour
· 200g icing sugar
· 300g white butter
· 1tbsp baking powder
· 1 egg
METHOD
Mix together plain flour, butter and baking powder in a bowl then include icing sugar. Mix again and add an egg; combine all ingredients well. Slowly add one cup plain flour and knead until the smooth dough is ready.
Now set dough in tart mould tray (small cup moulds) trim edges with knife and make impressions of folk on edges. Keep it in, 250 degree pre-heat oven to bake.
Reduce temperature to 200 when you place moulds tray in oven and after five minutes reduce temperature to 150. Bake for 10-12 minutes.
For Topping
INGREDIENTS
· 300g milk
· 6 egg yolks
· 4tbsp sugar
· 20 strawberries, fresh
· 3tbsp strawberry jam
METHOD
Boil milk and add sugar. On boiling point, add whipped egg yolk, mix well and cook. When it turns to thicken, take out one cooking spoon of this mixture. Cook more for thickness.
Whip 10-12 strawberries with electric beater into a smooth paste; add yolk mixture and mix well again. Fill piping bag with jam.
Now remove tarts from mould cups and assemble in this way; spread strawberry sauce on tart with spoon, place yolk mixture and on top display strawberry jam dots. Serve with tea.
Strawberry Ice cream Soda
Strawberry Ice cream SodaINGREDIENTS
· 1 glass milk
· 12-15 strawberries
· 2 scoops vanilla ice cream
· 1 glass cold soda water
· Sugar to taste
· Ice as required
METHOD
Blend milk, strawberries, sugar and ice cream together. Include ice and shake again.
Pour shake in glasses and add soda water. Garnish with strawberry and serve instantly.
Strawberry Pudding
Strawberry PuddingINGREDIENTS
· 1 sponge cake (2 pounds), cut into slices
· 1/2 cup corn flour
· 1/2 cup walnuts (roughly crushed)
· 1/2 cup hot milk
· 250g strawberry (cube cutting)
· 1 litre milk
· 1 cup sugar
· 3 lemons
· 1 packet strawberry jelly
· 2 packets fresh cream
METHOD
Prepare jelly according to directions given on the wrapper; pour in a shallow plate and keep aside to cool. Cut into cubes. Make custard with one litre milk, corn flour and sugar. Use wooden spoon to stir custard. Take a wide shallow dish to arrange layers.
First pour custard then put cake slices and pour hot milk, after that arrange strawberry cubes, jelly and walnuts. Repeat once more and at the end top these with fresh cream.
Garnish with strawberry cubes, walnut and jelly. Refrigerate and serve chilled.
Chocolate Biscuits by shireen
Chocolate Biscuits
Ingredients
Flour 125gm
Caster sugar 75gm
Egg 1
Butter 150 gm
Baking powder ¼ tsp
Coco powder 1 tbsp
Ingredients for chocolate icing
Icing sugar 50 gm
Coco powder 1 tbsp
Water 2 tbsp
Method for icing
Cook 50 gm Icing sugar, 1 tbsp Coco powder and 2 tbsp Water together for 2 minutes, remove put dot on baked biscuits.
Method for biscuits
Beat 150 gm butter and 75gm sugar, add 1 egg, fold in 125gm sieved flour, 1 tbsp coco powder and ¼ tsp baking powder mixture, mix slightly to form into a soft dough put mixture in a piping bag fitted with star nozzle and pipe biscuits on a baking tray, press the center of biscuit with egg and baked in a pre heated oven 180 degree C for 12 to 15 minutes, remove cool and top with icing.
note wash the egg then dry it .Make sure egg has been washed well then egg say biscuit ko iiss liyah center say press kia tha takay woo center say thora flat ho jaye or flower shape ka ban jaye bake honay par center main icing fill karni ha
egg say biscuit ko iiss liyah center say press kia tha takay woo center say thora flat ho jaye or flower shape ka ban jaye bake honay par center main icing fill karni ha
Make sure egg has been washed well
Ingredients
Flour 125gm
Caster sugar 75gm
Egg 1
Butter 150 gm
Baking powder ¼ tsp
Coco powder 1 tbsp
Ingredients for chocolate icing
Icing sugar 50 gm
Coco powder 1 tbsp
Water 2 tbsp
Method for icing
Cook 50 gm Icing sugar, 1 tbsp Coco powder and 2 tbsp Water together for 2 minutes, remove put dot on baked biscuits.
Method for biscuits
Beat 150 gm butter and 75gm sugar, add 1 egg, fold in 125gm sieved flour, 1 tbsp coco powder and ¼ tsp baking powder mixture, mix slightly to form into a soft dough put mixture in a piping bag fitted with star nozzle and pipe biscuits on a baking tray, press the center of biscuit with egg and baked in a pre heated oven 180 degree C for 12 to 15 minutes, remove cool and top with icing.
note wash the egg then dry it .Make sure egg has been washed well then egg say biscuit ko iiss liyah center say press kia tha takay woo center say thora flat ho jaye or flower shape ka ban jaye bake honay par center main icing fill karni ha
egg say biscuit ko iiss liyah center say press kia tha takay woo center say thora flat ho jaye or flower shape ka ban jaye bake honay par center main icing fill karni ha
Make sure egg has been washed well
Bombay Biryani.by shireen
Bombay biryani Ingredients
Chicken (cut into sixteen pieces) (750 gm)
Rice ½ kg
Salt 1 tsp + 1 tbsp
...Onion brown 1 cup
Oil ¾ cup
Ginger garlic paste 3 tsp
Yogurt 1 cup
All spice powder 1 tsp
Chili powder 2 tsp
White cumin powder 2 tsp
Green chilies (ground) 8
Coriander leaves ½ bunch
Potatoes 3
Whole spices 1 tbsp
Green chilies whole 6
Yellow color a pinch
Kewra water 1 tbsp
Method for Bombay Biryani
Marinate chicken pieces with 1 cup yogurt, 3 tsp ginger garlic paste, 8 green chilies ground, 1 tsp salt, 2 tsp chili powder, 2 tsp cumin powder, 1 tsp all spice powder, and keep it for 1 hour. Boil ½ kg rice with 1 tbsp salt and 1 tbsp whole spices till half done, peel and cut 3potatoes in ha...lves soak in a pinch of yellow color solution, fry till golden, heat ¾ cup oil in a pan, add marinated chicken with ½ cup of brown onion and cook till tender.
To assemble
In a pan put half rice, cover with chicken mixture, then potatoes, ½ cup fried onion, chopped Green Masala. Now put remaining rice on top. Put yellow color mixture and simmer for 15 minutes
note whole spices is zira, black elaichi, cinamon stick, taaz paat , whole black pepper , long , and
Chicken (cut into sixteen pieces) (750 gm)
Rice ½ kg
Salt 1 tsp + 1 tbsp
...Onion brown 1 cup
Oil ¾ cup
Ginger garlic paste 3 tsp
Yogurt 1 cup
All spice powder 1 tsp
Chili powder 2 tsp
White cumin powder 2 tsp
Green chilies (ground) 8
Coriander leaves ½ bunch
Potatoes 3
Whole spices 1 tbsp
Green chilies whole 6
Yellow color a pinch
Kewra water 1 tbsp
Method for Bombay Biryani
Marinate chicken pieces with 1 cup yogurt, 3 tsp ginger garlic paste, 8 green chilies ground, 1 tsp salt, 2 tsp chili powder, 2 tsp cumin powder, 1 tsp all spice powder, and keep it for 1 hour. Boil ½ kg rice with 1 tbsp salt and 1 tbsp whole spices till half done, peel and cut 3potatoes in ha...lves soak in a pinch of yellow color solution, fry till golden, heat ¾ cup oil in a pan, add marinated chicken with ½ cup of brown onion and cook till tender.
To assemble
In a pan put half rice, cover with chicken mixture, then potatoes, ½ cup fried onion, chopped Green Masala. Now put remaining rice on top. Put yellow color mixture and simmer for 15 minutes
note whole spices is zira, black elaichi, cinamon stick, taaz paat , whole black pepper , long , and
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