CHICKEN ON TOAST
Ingredients
Chicken mince 8 ounces / 1 pao
Onion chopped 2 tbsp
Green chilies chopped 1 tsp
Garlic paste ½ tsp
Flour 1 ½ tbsp
Corn flour 2 tbsp
Salt 1 tsp leveled
White pepper ½ tsp
Egg 1
Baking powder 1 tsp
Bread slices 6
Oil for frying
Method
In a bowl mix together 8 ounces chicken mince, 2 tbsp onion chopped, 1 tsp green chilies chopped, ½ tsp garlic paste, 1 tsp salt, ½ tsp white pepper, 2 tbsp corn flour, 1 ½ tbsp flour, 1 tsp baking powder and 1 beaten egg. Mix well; now apply well on bread slices, deep fry in hot oil with the filling side down first. Remove after 5 minutes, cut in 4 triangles and re fry in hot oil for 2 minutes, serve hot.
note apply filling well on bread slices, deep fry in hot oil with the filling side down first. Remove after 5 minutes, cut in 4 triangles and
u can freez it , after when u will take it and Dfrost it re fry in hot oil for 2 minutes .
Thursday 13 December 2012
SOji ka halwa by shireen
SOji ka halwa
Ingredients
Semolina 200 gm
Sugar 3 cup
Water 5 cups
Ghee 1 cup
Yellow color ¼ tsp
Kewra water 1 tsp
Green cardamom 3
Method
Make sugar syrup with sugar and water. Heat ghee, fry semolina for 3 minutes. Add prepared sugar syrup.
Stir. Add food color mixed with kewra. Cook for another 3 minutes. Cover and remove.
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Halwa
Ingredients
1 cup semolina / soji
½ cup clarified butter
2 cups sugar
3 cups water
1 pinch of yellow food color
3 green cardamoms
2 tbsp almonds and pistachios
Method
• In a pan, heat ½ cup clarified
butter and add green crushed
cardamoms and 1 cup
semolina and fry for 2 minutes.
• Then make sugar syrup with 2
cups sugar and 3 cups water
and add a pinch of yellow food
color and stir for 3 minutes
• Then remove from stove and
dish out in a serving platter and
garnish with 2 tbsp crushed
almonds and pistachios before
serving.
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Puri
Ingredients
Flour 1 cup
Wheat flour ¾ cup
Salt ½ tsp
Ghee 2 tbsp
Flour 1 tbsp heaped
Egg white 1
Method
In a bowl mix together ghee flour and egg white into a paste. In another bowl mix both flours with salt and prepared paste. Knead with water into medium soft dough. Then apply 1 tbsp ghee and leave covered for 30 minutes. Make into 8 balls. Roll into poori and deep fry…
Frying pan pizza by shireen
Frying pan pizza
Ingredients for dough
Self raising flour 1½ cup
Salt ½ tsp
Instant yeast 1 tsp
Oil 4 tbsp
Caster sugar 1 tsp
Water as required
Ingredients for topping
Pizza sauce 4 tbsp
Onion sliced 2 tbsp
Chicken tikka shredded ½ cup
Tomato diced 1
Capsicum diced 2 tbsp
Mushroom 3 sliced
Oregano leaves ½ tsp
Cheese grated ½ cup
Oil 4 tbsp
Method
1)In a bowl mix together ½ cup self raising flour, ½ tsp salt,1 tsp yeast, 4tbsp oil,1 tsp caster sugar.
2)Knead with Luke warm water until a medium dough is formed. Leave aside and cover for 30 minutes.
3)Now roll the dough into a 9 inch pizza . Heat 2 tbsp oil in a frying pan On a low flame heat the dough on one side for 3 minutes , turn and cook the other side using 2 tbsp oil till it turns light golden in colour.
4)Spread the pizza sauce on top of the crust.Top the sauce with sliced onions, shredded chicken tikka,diced tomatoes, diced capsicum and sliced mushrooms. Sprinkle 1/2tsp of oregano leaves and 1/2 cup grated cheddar cheese on top of the pizza.
5)Grill for 5 mins till cheese melts. Cut in wedges and serve hot.
note chichken tikka masala u can get from anywhere(use shan), marinate ur chicken in the masala, cook it according to instructions and use it in the pizza - SIMPLE!!!
note if the pan is covered, it will allow the cheese to melt on the stovetop, without using the microwave oven. the flame has to be really low to cook the base well and through. once one side is cooked and browned, turn over to cook the other side, while the topping put on the turned cooked side and pan covered till all cooked.
this is the basic way for cooking pan pizza.
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Fry Pan Pizza: (without oven) / This is Chef Tahir's recipe
Ingredients for Pizza Crust:
2 tbsp sugar ...
2 tbsp yeast
4 tbsp warm water
4 cup flour
¼ cup dry milk
2 Tbsp oil
1-1/3 cup Luke warm water
Stuffing:
1 cup cooked pizza sauce
1 cup chicken tikka boti
1 cup mozzarella cheese
1/2 cup cheddar Cheese
¼ cup Onion Slices
¼ cup Capsicum slices
¼ cup Mushroom Slices
1tbsp Oregano
1 cup cooking oil
Method:
Fresh yeast:
For preparing fresh yeast first combine 2Tbsp of flour, 2Tbsp of yeast, 2Tbsp of sugar with 3Tbsp of Luke warm water in a separate bowl and mix them well. Leave it for 4 to 5 minutes until the mixture arise.
Combine the remaining flour in a large mixing bowl with ¼ cup of dry milk, 2 tsp oil, fresh yeast mixture, and water; knead for about 10 minutes to make soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise until double, about 1 hour.
Punch down dough and divide dough into four balls. In four 12" frying pans, add 60gm of oil in each pan and make sure it spread evenly. Using a rolling pin, roll out each dough ball to about 10" circle. Place in a frying pans and brush the outer edge of dough with oil. Cover with a plate. Place in warm area and allow rise for 45min.
After 45 minutes when it doubled the size then it’s ready for cooking. Now place pan over medium flame and let dough fry slowly until it turns light golden color at one side. Turn upside down when it gets golden color after few minutes when the upper side of pizza turns golden color then turn it again. Spoon 1/4 cup cooked tomato sauce on dough and spread to within 1" of edge and place the toppings,
In a separate fry pan add mozzarella and cheddar cheese with few drops of milk, cook until the cheese is bubbly and pour over the pizza the crust is golden and sprinkle some oregano over the pizza. Cut the pizza into six slices and serve hot and say -------------wow
note You can use tawa for that. Use very slow flame do not cover. Cook till its becomes brown under.
Ingredients for dough
Self raising flour 1½ cup
Salt ½ tsp
Instant yeast 1 tsp
Oil 4 tbsp
Caster sugar 1 tsp
Water as required
Ingredients for topping
Pizza sauce 4 tbsp
Onion sliced 2 tbsp
Chicken tikka shredded ½ cup
Tomato diced 1
Capsicum diced 2 tbsp
Mushroom 3 sliced
Oregano leaves ½ tsp
Cheese grated ½ cup
Oil 4 tbsp
Method
1)In a bowl mix together ½ cup self raising flour, ½ tsp salt,1 tsp yeast, 4tbsp oil,1 tsp caster sugar.
2)Knead with Luke warm water until a medium dough is formed. Leave aside and cover for 30 minutes.
3)Now roll the dough into a 9 inch pizza . Heat 2 tbsp oil in a frying pan On a low flame heat the dough on one side for 3 minutes , turn and cook the other side using 2 tbsp oil till it turns light golden in colour.
4)Spread the pizza sauce on top of the crust.Top the sauce with sliced onions, shredded chicken tikka,diced tomatoes, diced capsicum and sliced mushrooms. Sprinkle 1/2tsp of oregano leaves and 1/2 cup grated cheddar cheese on top of the pizza.
5)Grill for 5 mins till cheese melts. Cut in wedges and serve hot.
note chichken tikka masala u can get from anywhere(use shan), marinate ur chicken in the masala, cook it according to instructions and use it in the pizza - SIMPLE!!!
note if the pan is covered, it will allow the cheese to melt on the stovetop, without using the microwave oven. the flame has to be really low to cook the base well and through. once one side is cooked and browned, turn over to cook the other side, while the topping put on the turned cooked side and pan covered till all cooked.
this is the basic way for cooking pan pizza.
/////////////////////////////////////////////
Fry Pan Pizza: (without oven) / This is Chef Tahir's recipe
Ingredients for Pizza Crust:
2 tbsp sugar ...
2 tbsp yeast
4 tbsp warm water
4 cup flour
¼ cup dry milk
2 Tbsp oil
1-1/3 cup Luke warm water
Stuffing:
1 cup cooked pizza sauce
1 cup chicken tikka boti
1 cup mozzarella cheese
1/2 cup cheddar Cheese
¼ cup Onion Slices
¼ cup Capsicum slices
¼ cup Mushroom Slices
1tbsp Oregano
1 cup cooking oil
Method:
Fresh yeast:
For preparing fresh yeast first combine 2Tbsp of flour, 2Tbsp of yeast, 2Tbsp of sugar with 3Tbsp of Luke warm water in a separate bowl and mix them well. Leave it for 4 to 5 minutes until the mixture arise.
Combine the remaining flour in a large mixing bowl with ¼ cup of dry milk, 2 tsp oil, fresh yeast mixture, and water; knead for about 10 minutes to make soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise until double, about 1 hour.
Punch down dough and divide dough into four balls. In four 12" frying pans, add 60gm of oil in each pan and make sure it spread evenly. Using a rolling pin, roll out each dough ball to about 10" circle. Place in a frying pans and brush the outer edge of dough with oil. Cover with a plate. Place in warm area and allow rise for 45min.
After 45 minutes when it doubled the size then it’s ready for cooking. Now place pan over medium flame and let dough fry slowly until it turns light golden color at one side. Turn upside down when it gets golden color after few minutes when the upper side of pizza turns golden color then turn it again. Spoon 1/4 cup cooked tomato sauce on dough and spread to within 1" of edge and place the toppings,
In a separate fry pan add mozzarella and cheddar cheese with few drops of milk, cook until the cheese is bubbly and pour over the pizza the crust is golden and sprinkle some oregano over the pizza. Cut the pizza into six slices and serve hot and say -------------wow
note You can use tawa for that. Use very slow flame do not cover. Cook till its becomes brown under.
Coconut Pudding by shireen
Coconut Pudding
Ingredients
liquid Milk 2 ½ cup
Eggs 4
tetra paack Cream ¾ cup
...Sugar 6 tbsp
desicated Coconut 4 tbsp
Bread 3 slices
Rafhan vanilla flavour Custard Powder 1 tbsp
Vanilla Essence ½ tsp
Condensed Milk 2 tbsp
Method
Put all together in a blender, blend for 1 minute. Pour this mixture in a grease oven proof dish and bake on 180 degrees for 25 minutes till golden brown.
note water bath is not needed,simply put the dish in the oven!
Ingredients
liquid Milk 2 ½ cup
Eggs 4
tetra paack Cream ¾ cup
...Sugar 6 tbsp
desicated Coconut 4 tbsp
Bread 3 slices
Rafhan vanilla flavour Custard Powder 1 tbsp
Vanilla Essence ½ tsp
Condensed Milk 2 tbsp
Method
Put all together in a blender, blend for 1 minute. Pour this mixture in a grease oven proof dish and bake on 180 degrees for 25 minutes till golden brown.
note water bath is not needed,simply put the dish in the oven!
CHICKEN TIKKA PARATHA by shireen
Chicken Tikka Partaha
Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1 chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1 tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take dough make into two small balls; roll them to 6 inches round, spread filling till edges, cover with second roti, press to seal, dust with flour and roll further to a 8 inch roti, shallow fry on tawa.
Method to prepare tikka meat:
Chicken breast pieces 2- 3 pieces
tikka masala 2-3 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Yogurt 2 tbsp
Marinate all the above ingredients. Fry it in 1 tbsp oil and cook it on low flame for 8 - 10 mins in a covered pan. Shred the chicken into pieces.
Ingredients for paratha dough
Flour 1 kg
Wheat flour 1 cup
Salt 1 tsp heaped
...Water for kneading
Method for dough
In bowl mix together 1 kg flour, 1 cup wheat flour and 1 tsp salt add water as required and knead well to form smooth dough, cover and keep aside for 30 minutes
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Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1 chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1 tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take dough make into two small balls; roll them to 6 inches round, spread filling till edges, cover with second roti, press to seal, dust with flour and roll further to a 8 inch roti, shallow fry on tawa.
Method to prepare tikka meat:
Chicken breast pieces 2- 3 pieces
tikka masala 2-3 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Yogurt 2 tbsp
Marinate all the above ingredients. Fry it in 1 tbsp oil and cook it on low flame for 8 - 10 mins in a covered pan. Shred the chicken into pieces.
Ingredients for paratha dough
Flour 1 kg
Wheat flour 1 cup
Salt 1 tsp heaped
...Water for kneading
Method for dough
In bowl mix together 1 kg flour, 1 cup wheat flour and 1 tsp salt add water as required and knead well to form smooth dough, cover and keep aside for 30 minutes
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Arabiam Deserts Basboosa , Umm-e-Ali,Kunafeh by shireen
Arabiam Deserts
Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
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Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
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Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
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Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
////////////////////////////////////////////////////////
Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
/////////////////////////////////////////////////////
Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
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NARGISI KOFTAY by shireen
NARGISI KOFTAY
1/2 cup beef mince
1/2 cup channa dhal (soaked for at least 1/2hr and drained)
1 large onion sliced
1 Tbsp Ginger/garlic paste... See More
1 tsp white cumin seeds
6 whole red dried chillies
1 tsp red chilli powder
1 tsp heaped salt
2 cups water
To be added after mix has been processed in food processor.
1 raw egg beaten
1 tsp garam masala powder
1/4 cup green corriander leaves chopped
4 boiled eggs - cut in half length ways
Gravy ingredients
1/2 cup browned onions chopped
1 tsp heaped red chilli
1/2 cup yogurt - beaten
1/2 cup oil
1 Tbsp Ginger/garlic paste
1 tsp corriander powder
1/2 tsp tumeric
1 tsp heap salt
3 cups water
Heat oil in pan, add Ginger/garlic paste stir and add 1/4 cup water. Add red chilli powder, and salt. Add another 1/4 cup water. Add yogurt - once it's added you will need to continuously stir otherwise mix will split. Once the mix comes to a boil, add browned onions add remaining 2-1/2 cups of water and cook until reduced to amount of gravy you require. Pour gravy onto prepared koftas on serving plate and enjoy.
* when having dinner parties at home, 1/4 eggs lengthways and do all above steps to make it more managable.
Add mince, dhal, onion spices and water to a pan. Mix well, cover and cook until dhal is soft and water is dry. Remove from heat. Stir again and place in a bowl to cool to at least room temperature prior to processing.
Once you have processed mix, add green corriander, garam masala powder and slowly add beaten egg until it is the correct consistancy (to be able to cover eggs.
Cut boiled eggs in half and cover with mince mixture. Once all done, heat oil for deep frying. Do not add kofta until oil is hot - and don't add more than 3 intge pan at one time - or koftas will break. Cook till golden brown, remove and drain. Place cooked Koftas on a serving plate.
1/2 cup beef mince
1/2 cup channa dhal (soaked for at least 1/2hr and drained)
1 large onion sliced
1 Tbsp Ginger/garlic paste... See More
1 tsp white cumin seeds
6 whole red dried chillies
1 tsp red chilli powder
1 tsp heaped salt
2 cups water
To be added after mix has been processed in food processor.
1 raw egg beaten
1 tsp garam masala powder
1/4 cup green corriander leaves chopped
4 boiled eggs - cut in half length ways
Gravy ingredients
1/2 cup browned onions chopped
1 tsp heaped red chilli
1/2 cup yogurt - beaten
1/2 cup oil
1 Tbsp Ginger/garlic paste
1 tsp corriander powder
1/2 tsp tumeric
1 tsp heap salt
3 cups water
Heat oil in pan, add Ginger/garlic paste stir and add 1/4 cup water. Add red chilli powder, and salt. Add another 1/4 cup water. Add yogurt - once it's added you will need to continuously stir otherwise mix will split. Once the mix comes to a boil, add browned onions add remaining 2-1/2 cups of water and cook until reduced to amount of gravy you require. Pour gravy onto prepared koftas on serving plate and enjoy.
* when having dinner parties at home, 1/4 eggs lengthways and do all above steps to make it more managable.
Add mince, dhal, onion spices and water to a pan. Mix well, cover and cook until dhal is soft and water is dry. Remove from heat. Stir again and place in a bowl to cool to at least room temperature prior to processing.
Once you have processed mix, add green corriander, garam masala powder and slowly add beaten egg until it is the correct consistancy (to be able to cover eggs.
Cut boiled eggs in half and cover with mince mixture. Once all done, heat oil for deep frying. Do not add kofta until oil is hot - and don't add more than 3 intge pan at one time - or koftas will break. Cook till golden brown, remove and drain. Place cooked Koftas on a serving plate.
cupcake
cupcake
INGREDIENTS
150g butter, softened
150g caster sugar
150g self-raising flour
3 medium eggs
2tbsp milk
Few drops of vanilla extract
12-hole bun tray, lined with
paper cases
Method
Set the oven to gas mark 5 or 190°C.
Place all the ingredients in a bowl and beat until smooth.
Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre.
Remove cakes from the oven, transfer them to a wire rack to cool.
Mango Soufflé by shireen
Mango Soufflé
Ingredients
Evaporated milk (chilled) 1 large tin
Mango jelly 1 packet
Mango puree 1 cup
Castor sugar 4 tbsp
Fresh cream 4 ounce + 4 ounce
Gelatin powder 1 tbsp
(dissolve it in ¼ cup water)
Rafhan Custard powder 1 tbsp
Method
Put all together in a blender. Blend for 2 minutes. Chill till firm. Decorate with fresh cream and mangoes.
Ingredients
Evaporated milk (chilled) 1 large tin
Mango jelly 1 packet
Mango puree 1 cup
Castor sugar 4 tbsp
Fresh cream 4 ounce + 4 ounce
Gelatin powder 1 tbsp
(dissolve it in ¼ cup water)
Rafhan Custard powder 1 tbsp
Method
Put all together in a blender. Blend for 2 minutes. Chill till firm. Decorate with fresh cream and mangoes.
MAPLE WALNUT PIE by shireen
Maple walnut pie
Ingredients for short crust pastry
Butter 5 ounces
Icing sugar 4 ounces
Egg 1
Flour 7 ounces
Vanilla essence few drops
Ingredients for filling
Eggs 3
Sugar 5 tbsp
Maple syrup 1 cup
Butter melted 3 tbsp
Vanilla essence ½ tsp
Walnuts coarsely chopped 1 ½ cup
Method for short crust pastry
In a mixing bowl beat 5 ounces butter and 4 ounces icing sugar till fluffy, add 1 egg and few drops of vanilla essence, fold in 7 ounces flour, mix well and leave to chill for 30 minutes. Then press into un greased 9 inches pie plate, prick with fork and bake blind for 10 minutes, remove cool and add filling. Re-bake on NO:5 for 40 minutes.
Method for filling
In a bowl beat 3 eggs and 5 tbsp sugar until smooth, add 1 cup maple syrup, 3 tbsp melted butter, ½ tsp vanilla essence and 1-1/2 cup walnut.
the substitute of maple syrup is honey:)
Ingredients for short crust pastry
Butter 5 ounces
Icing sugar 4 ounces
Egg 1
Flour 7 ounces
Vanilla essence few drops
Ingredients for filling
Eggs 3
Sugar 5 tbsp
Maple syrup 1 cup
Butter melted 3 tbsp
Vanilla essence ½ tsp
Walnuts coarsely chopped 1 ½ cup
Method for short crust pastry
In a mixing bowl beat 5 ounces butter and 4 ounces icing sugar till fluffy, add 1 egg and few drops of vanilla essence, fold in 7 ounces flour, mix well and leave to chill for 30 minutes. Then press into un greased 9 inches pie plate, prick with fork and bake blind for 10 minutes, remove cool and add filling. Re-bake on NO:5 for 40 minutes.
Method for filling
In a bowl beat 3 eggs and 5 tbsp sugar until smooth, add 1 cup maple syrup, 3 tbsp melted butter, ½ tsp vanilla essence and 1-1/2 cup walnut.
the substitute of maple syrup is honey:)
Cauliflower Manchurian by shireen
Cauliflower Manchurian
Ingredients
Cauliflower 250 gm
Flour ¼ cup
Corn flour 4 tbsp heaped
Salt ½ tsp
Ginger garlic paste 1 tbsp heaped
Garlic chopped 1 tbsp
Chopped onion 1 cup
Green Chile chopped 2
Coriander leaves chopped 2 tbsp
Soya sauce 2 tbsp
Ketchup ½ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Oil ¼ cup
Method
Make a paste of ¼ cup flour, 4 tbsp corn flour, ½ tsp salt, 1 tbsp ginger garlic paste and about ½ cup chilled water, dip the cauliflower florets in this paste and deep fry till golden brown and crisp. Remove keep aside, heat a ¼ cup in a wok and add 1 tbsp chopped garlic fry till light golden add 1 cup chopped onion and 2 chopped green chilies to it, now add 2 tbsp soya sauce, ½ cup ketchup, 2 tbsp vinegar and 1 tbsp sugar to it, add fried cauliflower to the mixture and mix well, garnish with 2 tbsp coriander leaves, serve hot.
note forgot to mention that the cauliflower gets double fry
fried the cauliflower twice. first she fried it and again before putting it on the manchurian mix she fried it for the second time, this way the cauliflower gets crunchy!!!
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
Ingredients
Cauliflower 250 gm
Flour ¼ cup
Corn flour 4 tbsp heaped
Salt ½ tsp
Ginger garlic paste 1 tbsp heaped
Garlic chopped 1 tbsp
Chopped onion 1 cup
Green Chile chopped 2
Coriander leaves chopped 2 tbsp
Soya sauce 2 tbsp
Ketchup ½ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Oil ¼ cup
Method
Make a paste of ¼ cup flour, 4 tbsp corn flour, ½ tsp salt, 1 tbsp ginger garlic paste and about ½ cup chilled water, dip the cauliflower florets in this paste and deep fry till golden brown and crisp. Remove keep aside, heat a ¼ cup in a wok and add 1 tbsp chopped garlic fry till light golden add 1 cup chopped onion and 2 chopped green chilies to it, now add 2 tbsp soya sauce, ½ cup ketchup, 2 tbsp vinegar and 1 tbsp sugar to it, add fried cauliflower to the mixture and mix well, garnish with 2 tbsp coriander leaves, serve hot.
note forgot to mention that the cauliflower gets double fry
fried the cauliflower twice. first she fried it and again before putting it on the manchurian mix she fried it for the second time, this way the cauliflower gets crunchy!!!
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
Sweet pan cake rolls
Sweet pan cake rolls
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In a bowl make batter with flour, eggs, and water to a medium consistency. Heat non stick frying pan. Add ¼ cup batter to the frying pan and make pan cakes, remove, cool fill with filling, serve cold.
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In a bowl make batter with flour, eggs, and water to a medium consistency. Heat non stick frying pan. Add ¼ cup batter to the frying pan and make pan cakes, remove, cool fill with filling, serve cold.
papri by shireen
Ingredients for Papri
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
Parda Chilman Biryani by shireen
Parda Chilman Biryani
Ingredients
Chicken boneless cubes ½ kg
Rice ½ kg
Whole spices 1 tbsp
Black cumin ½ tsp
Cream ¼ cup
Ginger garlic paste 1 tbsp
Salt ½ tsp
Chili powder 2 tsp
All spice powder 1 tsp
Onion brown 4 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Lemon juice 1 tbsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Yogurt 1 ½ cup
Cream 2 tbsp
Milk 2 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Oil ¼ cup
Whole red chilies 6
Ingredients for short crust
Flour 2 cups
Butter 5 ounces
Salt ¼ tsp
Egg 1 beaten
Water to knead
Method
Soak ½ kg rice for ½ hour.Then boil rice with 1 tbsp whole spices and 1 tbsp salt till half done, drain and keep aside. Beat 1 ½ cup yogurt and divide into 2 portions. In one portion mix ¼ tsp saffron, 2 tbsp cream, 2 tbsp milk and 1 tsp kewra, also add in 2 tbsp coriander and 1 tbsp mint leaves. Leave the other portion plain. Heat ¼ cup oil in a pan, add 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp salt, 4tbsp brown onion, and fry for two minutes. Add ½ kg chicken cubes then add plain yogurt with 1 tsp all spice powder and 6 whole red chilies, cover and cook till chicken is done and the oil comes on top. Lastly add in ground ¼ tsp nutmeg, ¼ tsp mace and ¼ tsp green cardamom.
To assemble the biryani
Grease the base of an oven proof dish, spread the half chicken mixture, then spread the half yogurt mixture. Spread a layer of the half boiled rice. Cover this once again with chicken then remaining rice and then remaining yogurt mixture, also add 1 tbsp lemon juice. Now cover the rice with the prepared short crust dough, seal the edges, Brush well with beaten egg and bake in the oven for 20 minutes on NO: 3 or 150 degree C. serve hot.
Method for short crust
Sieve 2 cups flour with ¼ tsp salt, mix in 5 ounces butter then add 1 beaten egg, knead to a dough with water as required.
note no lid danay ki zaroorat nahi ha yah asay hi direct bake hogi jab tak crust golden ho or rice ko daam ajay ga
Ingredients
Chicken boneless cubes ½ kg
Rice ½ kg
Whole spices 1 tbsp
Black cumin ½ tsp
Cream ¼ cup
Ginger garlic paste 1 tbsp
Salt ½ tsp
Chili powder 2 tsp
All spice powder 1 tsp
Onion brown 4 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Lemon juice 1 tbsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Yogurt 1 ½ cup
Cream 2 tbsp
Milk 2 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Oil ¼ cup
Whole red chilies 6
Ingredients for short crust
Flour 2 cups
Butter 5 ounces
Salt ¼ tsp
Egg 1 beaten
Water to knead
Method
Soak ½ kg rice for ½ hour.Then boil rice with 1 tbsp whole spices and 1 tbsp salt till half done, drain and keep aside. Beat 1 ½ cup yogurt and divide into 2 portions. In one portion mix ¼ tsp saffron, 2 tbsp cream, 2 tbsp milk and 1 tsp kewra, also add in 2 tbsp coriander and 1 tbsp mint leaves. Leave the other portion plain. Heat ¼ cup oil in a pan, add 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp salt, 4tbsp brown onion, and fry for two minutes. Add ½ kg chicken cubes then add plain yogurt with 1 tsp all spice powder and 6 whole red chilies, cover and cook till chicken is done and the oil comes on top. Lastly add in ground ¼ tsp nutmeg, ¼ tsp mace and ¼ tsp green cardamom.
To assemble the biryani
Grease the base of an oven proof dish, spread the half chicken mixture, then spread the half yogurt mixture. Spread a layer of the half boiled rice. Cover this once again with chicken then remaining rice and then remaining yogurt mixture, also add 1 tbsp lemon juice. Now cover the rice with the prepared short crust dough, seal the edges, Brush well with beaten egg and bake in the oven for 20 minutes on NO: 3 or 150 degree C. serve hot.
Method for short crust
Sieve 2 cups flour with ¼ tsp salt, mix in 5 ounces butter then add 1 beaten egg, knead to a dough with water as required.
note no lid danay ki zaroorat nahi ha yah asay hi direct bake hogi jab tak crust golden ho or rice ko daam ajay ga
SFC Hot & Spicy Rice by shireen
SFC Hot & Spicy Rice
Spicy Rice Ingredients
Rice (Soak) 250 gm
All spice powder ½ tsp
Oil 3tbsp
Salt 1 tsp
Green chilies 3 strips
Yellow color few drops
Hot chili sauce for topping
SFC Shots 12
Method
Heat oil, adds soaked rice, and fry for 2 minutes. Add salt, all spice powder, and 1. ¼ cup water. Cover and cook till rice done. Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice. Mix gently. Add in green chilies. Leave on DAM for 10 minutes. Mix well before serving. Serve in a platter, top with shots. Drizzle with chili sauce and serve immediately.
SFC Shots
Ingredients
Chicken Breast (Cut into 1 inch cubes) 4
Salt ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Mustard powder ½ tsp
Chili garlic sauce 2 tbsp
Vinegar 1 tbsp
Ingredients for batter
Self raising flour 2 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Paprika powder ¼ tsp
Chili sauce 1 tbsp
Milk to make batter
Method
Marinate chicken pieces with salt pepper, paprika and mustard powder. Dip in batter, roll in self raising flour, and fry till golden brown.
Method for Batter
Mix all ingredients given for batter together.
note if cant get self rising flour then add 1 tsp of baking powder and a pinch of salt in 1 cup of flour
Spicy Rice Ingredients
Rice (Soak) 250 gm
All spice powder ½ tsp
Oil 3tbsp
Salt 1 tsp
Green chilies 3 strips
Yellow color few drops
Hot chili sauce for topping
SFC Shots 12
Method
Heat oil, adds soaked rice, and fry for 2 minutes. Add salt, all spice powder, and 1. ¼ cup water. Cover and cook till rice done. Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice. Mix gently. Add in green chilies. Leave on DAM for 10 minutes. Mix well before serving. Serve in a platter, top with shots. Drizzle with chili sauce and serve immediately.
SFC Shots
Ingredients
Chicken Breast (Cut into 1 inch cubes) 4
Salt ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Mustard powder ½ tsp
Chili garlic sauce 2 tbsp
Vinegar 1 tbsp
Ingredients for batter
Self raising flour 2 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Paprika powder ¼ tsp
Chili sauce 1 tbsp
Milk to make batter
Method
Marinate chicken pieces with salt pepper, paprika and mustard powder. Dip in batter, roll in self raising flour, and fry till golden brown.
Method for Batter
Mix all ingredients given for batter together.
note if cant get self rising flour then add 1 tsp of baking powder and a pinch of salt in 1 cup of flour
veg ice cream recipe/vegetarian ice-cream
veg ice cream recipe
I am posting one here which I make do try its low fat
If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.
Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup or honey
(or a combination)
2 tsp vanilla
Instructions:
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and prepare following the manufacturer's instructions.
For various flavors, add:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
And whenever the recipe calls for egg and u cannot use for either religious reasons or allergy purpose feel free to subsitute with one or the other of follow
ENER G EGG REPLACER, this is a synthetic mix powder, totally vegetarian and can be subsituted for eggs with same results, avaialable at supermarts u can also buy online
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
//////////////////////////////////////////////////////////////
BANANA BUTTERSCOTCH ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2½ cups (500 ml.) milk
¾ cup sugar
2 tablespoons cornflour
½ cup (100 gram) fresh cream
2 ripe bananas, mashed
½ recipe butterscotch sauce
a few drops butterscotch essence
Method
1. Combine ½ cup of milk with the cornflour and keep aside.
2. Combine the remaining milk with the sugar in a pan and bring to a boil. Simmer for 4 to 5 minutes
3. Add the cornflour milk solution and simmer for 2 to 3 minutes till it is of a coating consistency.
4. Cool completely and add the cream, bananas, butterscotch sauce and essence and mix well.
5. Add the cream, mix well and pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer both batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
////////////////////////////////////////////////////////
KESAR ELAICHI ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups full fat milk
1 cup milk powder
½ cup sugar
1 tablespoon cornflour
a few strands saffron
½ teaspoon cardamom (elaichi) powder
½ cup (100 grams) fresh cream
Method
1.
Mix 1 cup of milk, milk powder and cornflour in a bowl till it is a smooth paste.
2.
Dissolve the saffron in 2 tablespoons of milk and keep aside.
3.
Combine 1 cup of milk with the sugar, saffron and cardamom powder and bring to a boil.
4.
Simmer the milk for 5 to 7 minutes and add the milk, milk powder and cornflour mixture.
5.
Simmer for 2 to 3 minutes till the mixture coats the back of a spoon. Cool completely.
6.
Add the cream, mix well and pour into a shallow container. Cover and freeze till almost set.
7.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
8.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve
note and u can subsitute regular cream wid soy cream or tofu
I am posting one here which I make do try its low fat
If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.
Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup or honey
(or a combination)
2 tsp vanilla
Instructions:
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and prepare following the manufacturer's instructions.
For various flavors, add:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
And whenever the recipe calls for egg and u cannot use for either religious reasons or allergy purpose feel free to subsitute with one or the other of follow
ENER G EGG REPLACER, this is a synthetic mix powder, totally vegetarian and can be subsituted for eggs with same results, avaialable at supermarts u can also buy online
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
//////////////////////////////////////////////////////////////
BANANA BUTTERSCOTCH ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2½ cups (500 ml.) milk
¾ cup sugar
2 tablespoons cornflour
½ cup (100 gram) fresh cream
2 ripe bananas, mashed
½ recipe butterscotch sauce
a few drops butterscotch essence
Method
1. Combine ½ cup of milk with the cornflour and keep aside.
2. Combine the remaining milk with the sugar in a pan and bring to a boil. Simmer for 4 to 5 minutes
3. Add the cornflour milk solution and simmer for 2 to 3 minutes till it is of a coating consistency.
4. Cool completely and add the cream, bananas, butterscotch sauce and essence and mix well.
5. Add the cream, mix well and pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer both batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
////////////////////////////////////////////////////////
KESAR ELAICHI ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups full fat milk
1 cup milk powder
½ cup sugar
1 tablespoon cornflour
a few strands saffron
½ teaspoon cardamom (elaichi) powder
½ cup (100 grams) fresh cream
Method
1.
Mix 1 cup of milk, milk powder and cornflour in a bowl till it is a smooth paste.
2.
Dissolve the saffron in 2 tablespoons of milk and keep aside.
3.
Combine 1 cup of milk with the sugar, saffron and cardamom powder and bring to a boil.
4.
Simmer the milk for 5 to 7 minutes and add the milk, milk powder and cornflour mixture.
5.
Simmer for 2 to 3 minutes till the mixture coats the back of a spoon. Cool completely.
6.
Add the cream, mix well and pour into a shallow container. Cover and freeze till almost set.
7.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
8.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve
note and u can subsitute regular cream wid soy cream or tofu
Murgh Reshmi Masala by shireen
Murgh Reshmi Masala
Ingredients
Chicken 1 kg 12 pieces
Chili powder 2 tsp
Turmeric ¼ tsp
All spice powder 1 tsp
Salt 1 ½ tsp
Ginger garlic paste 1 ½ tsp
Orange color ¼ tsp
Yogurt ½ cup
Tomato paste 2 tbsp
Onion (for garnishing) 1 sliced
Lemon (for garnishing) 1 sliced
Mint leaves for garnish
Raw papaya 1 tsp heaped
Oil ¼ cup
Method
Marinate 1 kg chicken with 1 tsp raw papaya, 2 tsp Chili powder, ¼ tsp turmeric powder, 1 tsp all spice powder, 1 ½ tsp salt, 1 ½ tsp ginger garlic paste, ¼ tsp orange color, ½ cup yogurt and 2 tbsp tomato paste, mix well leave to marinate for 1 hour. Heat ¼ cup oil in a wok, add marinated chicken and cook on low flame for 20 minutes till tender and dry. Serve hot and garnish with mint leaves, onion and lemon slices.
note Papaya alternative USE MEAT TENDERISER
All spice powder is garam masala powder.
just peel of tomatoes and blend them smoothly its is ur tomatoe paste or tomato paste recipe blend ur tomato then strain it now cook it on low flame until its dried enuf there ur tomato paste is ready or use canned tomato paste
Ingredients
Chicken 1 kg 12 pieces
Chili powder 2 tsp
Turmeric ¼ tsp
All spice powder 1 tsp
Salt 1 ½ tsp
Ginger garlic paste 1 ½ tsp
Orange color ¼ tsp
Yogurt ½ cup
Tomato paste 2 tbsp
Onion (for garnishing) 1 sliced
Lemon (for garnishing) 1 sliced
Mint leaves for garnish
Raw papaya 1 tsp heaped
Oil ¼ cup
Method
Marinate 1 kg chicken with 1 tsp raw papaya, 2 tsp Chili powder, ¼ tsp turmeric powder, 1 tsp all spice powder, 1 ½ tsp salt, 1 ½ tsp ginger garlic paste, ¼ tsp orange color, ½ cup yogurt and 2 tbsp tomato paste, mix well leave to marinate for 1 hour. Heat ¼ cup oil in a wok, add marinated chicken and cook on low flame for 20 minutes till tender and dry. Serve hot and garnish with mint leaves, onion and lemon slices.
note Papaya alternative USE MEAT TENDERISER
All spice powder is garam masala powder.
just peel of tomatoes and blend them smoothly its is ur tomatoe paste or tomato paste recipe blend ur tomato then strain it now cook it on low flame until its dried enuf there ur tomato paste is ready or use canned tomato paste
Chicken ginger by shireen
Chicken ginger:
Ingredients:
Chicken ½ kg (boneless)
Chili powder 1 tsp
Salt 1 tsp
Yogurt 2 tbsp
Ginger garlic paste 2 tsp
Tomato es 2(chopped)
Green chilies 3 (cut in strips)
Ginger 2 tbsp (sliced)
Milk ¼ cup
Mint leaves 2 tbsp (chopped)
Method:
1. Heat oil add sliced ginger then add chicken fry for 2 minutes
2. Add ginger garlic paste with salt chili powder tomatoes, yogurt and fry well till oil comes on top
3. Lastly add milk and cook till gravy & thick garnish with chopped mint serve with nan.
Ingredients:
Chicken ½ kg (boneless)
Chili powder 1 tsp
Salt 1 tsp
Yogurt 2 tbsp
Ginger garlic paste 2 tsp
Tomato es 2(chopped)
Green chilies 3 (cut in strips)
Ginger 2 tbsp (sliced)
Milk ¼ cup
Mint leaves 2 tbsp (chopped)
Method:
1. Heat oil add sliced ginger then add chicken fry for 2 minutes
2. Add ginger garlic paste with salt chili powder tomatoes, yogurt and fry well till oil comes on top
3. Lastly add milk and cook till gravy & thick garnish with chopped mint serve with nan.
Kastoori Chicken by shireen
Kastoori Chicken
Ingredients
Chicken 1 kg
Ginger garlic 1 tbsp
Lemon juice 1 tbsp
White pepper 1 tsp
Salt 1-1/2 tsp
Butter 4 tbsp
Oil ½ cup
Gram flour 4 tbsp
Bread crumbs 2 tbsp
Coriander leaves 2 tbsp
Ingredients for batter
Black cumin 1 tsp
Egg yolk 2
Saffron ½ tsp
Gram flour 4 tsp
White cardamom powder 1 tsp
Cheddar cheese 4 tbsp
Green chilies chopped 1 tsp
Method
Heat butter and oil, roast gram flour in this and remove 4 tsp and keep aside to use in batter. Marinate chicken with ginger garlic paste, lemon juice, salt, and white pepper.
In gram flour mixture add bread crumbs, chopped coriander leaves, chopped green chilies, and add this to the marinated chicken, now cook this mixture with chicken for 15 minutes on low flame, make batter with egg yolks, black cumin, saffron, gram flour mixture, cardamom powder. Coat this mixture on chicken, pre heat oven and bake chicken pieces for 15 minutes till done. Serve with Chatni.
Ingredients
Chicken 1 kg
Ginger garlic 1 tbsp
Lemon juice 1 tbsp
White pepper 1 tsp
Salt 1-1/2 tsp
Butter 4 tbsp
Oil ½ cup
Gram flour 4 tbsp
Bread crumbs 2 tbsp
Coriander leaves 2 tbsp
Ingredients for batter
Black cumin 1 tsp
Egg yolk 2
Saffron ½ tsp
Gram flour 4 tsp
White cardamom powder 1 tsp
Cheddar cheese 4 tbsp
Green chilies chopped 1 tsp
Method
Heat butter and oil, roast gram flour in this and remove 4 tsp and keep aside to use in batter. Marinate chicken with ginger garlic paste, lemon juice, salt, and white pepper.
In gram flour mixture add bread crumbs, chopped coriander leaves, chopped green chilies, and add this to the marinated chicken, now cook this mixture with chicken for 15 minutes on low flame, make batter with egg yolks, black cumin, saffron, gram flour mixture, cardamom powder. Coat this mixture on chicken, pre heat oven and bake chicken pieces for 15 minutes till done. Serve with Chatni.
Pineapple whipped by shireen
Pineapple whipped
Ingredients
Pineapple 1 cup
Yogurt 1 cup
Milk ½ cup
Caster sugar 2 tbsp
Vanilla ice cream 3 scoops
Crushed ice 1 cup
Pineapple essence 2 drops
Yellow color 2 drops
Method
In a blender put 1 cup pineapple, 1 cup yogurt, ½ cup milk, 2 tbsp caster sugar, 3 scoops vanilla ice cream, 1 cup crushed ice, 2 drops pineapple essence, 2 drops yellow color and blend well. Serve in a beautiful glass
Ingredients
Pineapple 1 cup
Yogurt 1 cup
Milk ½ cup
Caster sugar 2 tbsp
Vanilla ice cream 3 scoops
Crushed ice 1 cup
Pineapple essence 2 drops
Yellow color 2 drops
Method
In a blender put 1 cup pineapple, 1 cup yogurt, ½ cup milk, 2 tbsp caster sugar, 3 scoops vanilla ice cream, 1 cup crushed ice, 2 drops pineapple essence, 2 drops yellow color and blend well. Serve in a beautiful glass
Spaghetti cutlets by shireen
Spaghetti cutlets
Ingredients
Boiled spaghetti 1 cup
Boiled and mashed potatoes 2 cups
Chicken boil and shredded 1 cup
Cheddar cheese grated ½ cup
Sweet corn ½ cup
Salt 1 tsp leveled
Black pepper 1 tsp leveled
Coriander leaves 2 tbsp
Green chilies chopped 1 tsp
Egg 1 beaten
Fresh bread Crumbs as required
Method
Combine together 1 cup Boiled spaghetti, 2 cups Boiled and mashed potatoes, 1 cup Chicken boil and shredded, ½ cup Cheddar cheese grated, ½ cup Sweet corn, 1 tsp Salt, 1 tsp Black pepper, 2 tbsp Coriander leaves and 1 tsp chopped Green chilies, mix well, form the mixture into small cutlets, dip in beaten egg, roll in fresh bread Crumbs, shallow fry in frying pan until golden brown, serve with Chatni.
Ingredients
Boiled spaghetti 1 cup
Boiled and mashed potatoes 2 cups
Chicken boil and shredded 1 cup
Cheddar cheese grated ½ cup
Sweet corn ½ cup
Salt 1 tsp leveled
Black pepper 1 tsp leveled
Coriander leaves 2 tbsp
Green chilies chopped 1 tsp
Egg 1 beaten
Fresh bread Crumbs as required
Method
Combine together 1 cup Boiled spaghetti, 2 cups Boiled and mashed potatoes, 1 cup Chicken boil and shredded, ½ cup Cheddar cheese grated, ½ cup Sweet corn, 1 tsp Salt, 1 tsp Black pepper, 2 tbsp Coriander leaves and 1 tsp chopped Green chilies, mix well, form the mixture into small cutlets, dip in beaten egg, roll in fresh bread Crumbs, shallow fry in frying pan until golden brown, serve with Chatni.
BBQ Biryani / Chicken Tikka Biryani by shireen
BBQ Biryani / Chicken Tikka Biryani
Ingredients
Chicken 1 kg
Vinegar 4 tbsp
Chili powder 1 tbsp
All spice 1 tsp
Ginger garlic 1 tbsp
Black pepper 1 tsp
Orange color ¼ tsp
Salt 1-1/2 tsp
Oil ¼ cup
Ingredients for Masala
Yogurt 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Coriander powder 1-1/2 tsp
Onion (chopped) 2
Tomatoes 4
Yellow color ¼ tsp
Kevra water 1 tsp
Coriander leaves (chopped) 2 tbsp
Mint leaves 15
Green chilies chopped 4
Oil 1 cup
Rice (boil with 2 tsp salt) ½ kg
Whole spices 1 tbsp
Method
Marinate chicken with vinegar, chili powder, all spice powder, ginger garlic paste, black pepper and orange color for 30 minutes. Cook chicken in 2 tbsp oil on low flame till done about 20 minutes. Give Dum of coal.
Method for Masala
Heat oil, add chopped onion. Fry for 5 minutes till light golden. Add chopped tomatoes with chili powder, turmeric and coriander powder. Fry well. Add yogurt fry well, add chicken with chopped greens, mix and remove. Boil rice with salt and whole spices till 3/4th done. Give layers and put on dum
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Tikka Biryani
Tikka Biryani Ingredients
Chicken tikka pieces 2 Rice (Boiled) 1/2 kg Tomato 250 gm Oninon 250 gm Yogurt 250 gm Salt 1 tsp Ginger garlic paste 1 tbsp Yellow c...olor 1/2 tsp Potato 1/2 kg Biryani essence 4 drops Whole all spices 1 tbsp Corriander powder 2 tsp Plum 100 gm Turmeric 1/2 tsp Oil 1 cup Spices for marinating Red chili powder 1 tsp Vinegar 2 tbsp Lemon juice 2 tbsp Salt 1/2 tsp Ginger garlic paste1 tsp Cumin (roasted) 1 tsp
Method Heat 1 cup oil, fry onion, adda 250 gm potatoes, 250 gm tomatoes, 250 yogurt ans all spices. Cook till potatoes tender. Now add green chilies, fresh corainder and mint leaves. Turn the flame off. Marinate tikka pieces with 1 tbsp red chili powder, 2 tbsp vinegar, 1/2 tsp salt, 1 tsp ginger garlic paste and 1 tsp roasted cumin. Leave it for 1/2 hour and fry in hot oil. Put 1/2 kg boiled rice on fried spices, put tikka pieces on it. Then put fried onion, yellow color, green chilies and green coriander. Cover and cook for 20 minutes.
Ingredients
Chicken 1 kg
Vinegar 4 tbsp
Chili powder 1 tbsp
All spice 1 tsp
Ginger garlic 1 tbsp
Black pepper 1 tsp
Orange color ¼ tsp
Salt 1-1/2 tsp
Oil ¼ cup
Ingredients for Masala
Yogurt 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Coriander powder 1-1/2 tsp
Onion (chopped) 2
Tomatoes 4
Yellow color ¼ tsp
Kevra water 1 tsp
Coriander leaves (chopped) 2 tbsp
Mint leaves 15
Green chilies chopped 4
Oil 1 cup
Rice (boil with 2 tsp salt) ½ kg
Whole spices 1 tbsp
Method
Marinate chicken with vinegar, chili powder, all spice powder, ginger garlic paste, black pepper and orange color for 30 minutes. Cook chicken in 2 tbsp oil on low flame till done about 20 minutes. Give Dum of coal.
Method for Masala
Heat oil, add chopped onion. Fry for 5 minutes till light golden. Add chopped tomatoes with chili powder, turmeric and coriander powder. Fry well. Add yogurt fry well, add chicken with chopped greens, mix and remove. Boil rice with salt and whole spices till 3/4th done. Give layers and put on dum
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Tikka Biryani
Tikka Biryani Ingredients
Chicken tikka pieces 2 Rice (Boiled) 1/2 kg Tomato 250 gm Oninon 250 gm Yogurt 250 gm Salt 1 tsp Ginger garlic paste 1 tbsp Yellow c...olor 1/2 tsp Potato 1/2 kg Biryani essence 4 drops Whole all spices 1 tbsp Corriander powder 2 tsp Plum 100 gm Turmeric 1/2 tsp Oil 1 cup Spices for marinating Red chili powder 1 tsp Vinegar 2 tbsp Lemon juice 2 tbsp Salt 1/2 tsp Ginger garlic paste1 tsp Cumin (roasted) 1 tsp
Method Heat 1 cup oil, fry onion, adda 250 gm potatoes, 250 gm tomatoes, 250 yogurt ans all spices. Cook till potatoes tender. Now add green chilies, fresh corainder and mint leaves. Turn the flame off. Marinate tikka pieces with 1 tbsp red chili powder, 2 tbsp vinegar, 1/2 tsp salt, 1 tsp ginger garlic paste and 1 tsp roasted cumin. Leave it for 1/2 hour and fry in hot oil. Put 1/2 kg boiled rice on fried spices, put tikka pieces on it. Then put fried onion, yellow color, green chilies and green coriander. Cover and cook for 20 minutes.
Vegetarian karhai by shireen
Vegetarian karhai
Ingredients
Onion 1 sliced
Peas 1 cup
Carrots 2 chopped
Capsicum 1 cubes
Brinjal 1 cut in cubes
Potatoes 1 cubes
Dill ½ bunch chopped
Fenugreek leaves 2 bunches
Ginger sliced 2 tbsp
Green chilies 4
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Salt 1 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
All spice powder ½ tsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Method
Heat ¼ cup oil and 2 tbsp butter in a wok. Then add 1 sliced onions, fry for 2 minutes till soft. Add 2 chopped tomatoes, 2tbsp sliced ginger along with salt, 1/2tsp turmeric, 2tsp chili powder. Fry well then add all the vegetables with half cup water, cover and cook till nearly done. Lastly add ½ bunch chopped dill, 2 bunches fenugreek leaves, 1/2tsp all spice powder and 4tbsp fresh cream. Cook for 5 minutes and turn the flame off.
Ingredients
Onion 1 sliced
Peas 1 cup
Carrots 2 chopped
Capsicum 1 cubes
Brinjal 1 cut in cubes
Potatoes 1 cubes
Dill ½ bunch chopped
Fenugreek leaves 2 bunches
Ginger sliced 2 tbsp
Green chilies 4
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Salt 1 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
All spice powder ½ tsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Method
Heat ¼ cup oil and 2 tbsp butter in a wok. Then add 1 sliced onions, fry for 2 minutes till soft. Add 2 chopped tomatoes, 2tbsp sliced ginger along with salt, 1/2tsp turmeric, 2tsp chili powder. Fry well then add all the vegetables with half cup water, cover and cook till nearly done. Lastly add ½ bunch chopped dill, 2 bunches fenugreek leaves, 1/2tsp all spice powder and 4tbsp fresh cream. Cook for 5 minutes and turn the flame off.
Chany ki daal ka halwa by shireen
Chany ki daal ka halwa
Ingredients
Gram lentils ½ kg soak for 6 hr
Sugar ½ kg
Ghee 1 ½ cup
Milk 1litter
Green cardamom 4 crushed
Green cardamoms ground 1 tsp
Khoya ½ cup
Almonds blanched and sliced 3 tbsp
Pistachio 3 tbsp
Yellow color pinch
Silver paper as required
Method
Boil the ½ kg soaked lentils in 1litter milk till it dries and the lentils tender. Allow the lentils to cool and blend. Heat 1 ½ cup ghee in a pan and add 4 crushed cardamoms along with the ground lentils, and fry well for at least half an hour till light brown. Then add in ½ kg sugar and continue to cook, the halva looks thin at this time, keep frying well till it leaves ghee at the sides of the pan, add ½ cup khoya and fry for another 10-15 minutes, remove in a flat platter, sprinkle 3 tbsp blanched almonds and 3 tbsp pistachios. Top with silver paper and cut into pieces this halwa suppose 2 b soft!
note when adding khoya add yellow color n elachi powder too
Ingredients
Gram lentils ½ kg soak for 6 hr
Sugar ½ kg
Ghee 1 ½ cup
Milk 1litter
Green cardamom 4 crushed
Green cardamoms ground 1 tsp
Khoya ½ cup
Almonds blanched and sliced 3 tbsp
Pistachio 3 tbsp
Yellow color pinch
Silver paper as required
Method
Boil the ½ kg soaked lentils in 1litter milk till it dries and the lentils tender. Allow the lentils to cool and blend. Heat 1 ½ cup ghee in a pan and add 4 crushed cardamoms along with the ground lentils, and fry well for at least half an hour till light brown. Then add in ½ kg sugar and continue to cook, the halva looks thin at this time, keep frying well till it leaves ghee at the sides of the pan, add ½ cup khoya and fry for another 10-15 minutes, remove in a flat platter, sprinkle 3 tbsp blanched almonds and 3 tbsp pistachios. Top with silver paper and cut into pieces this halwa suppose 2 b soft!
note when adding khoya add yellow color n elachi powder too
Bihari Chargha and Paratha by shireen
Bihari Chargha:
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
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Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm water to knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
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Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm water to knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
Mili Juli Tarkari by shireen
Mili Juli Tarkari:
Ingredients:
Carrot 2
Potato 2
Lady finger 20 (whole & fried)
Onion 1 (sliced)
Ginger garlic paste0 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Tomato paste 1 tbsp
Ketchup 2 tbsp
Coriander leaves 2 tbsp
Green chilies 2 (sliced)
Oil ¼ cup
Method:
1. Cut carrots and potatoes into thick slices and blanch for 5 minutes.
2. Heat oil fry chopped onion till soft add all seasonings with ketchup tomato paste.
3. Now add boiled vegetables fried lady finger, green chilies and leave it on dum for 5 minutes.
4. Serve garnished with coriander leaves
Ingredients:
Carrot 2
Potato 2
Lady finger 20 (whole & fried)
Onion 1 (sliced)
Ginger garlic paste0 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Tomato paste 1 tbsp
Ketchup 2 tbsp
Coriander leaves 2 tbsp
Green chilies 2 (sliced)
Oil ¼ cup
Method:
1. Cut carrots and potatoes into thick slices and blanch for 5 minutes.
2. Heat oil fry chopped onion till soft add all seasonings with ketchup tomato paste.
3. Now add boiled vegetables fried lady finger, green chilies and leave it on dum for 5 minutes.
4. Serve garnished with coriander leaves
Marmalade cake by shireen
Marmalade cake
Ingredients
Butter 6 ounces
Sugar 6 ounces
Flour 6 ounces
Baking powder 1- ½ tsp
Orange essence ½ tsp
Yellow color few drops
Marmalade 3 + 2 tbsp
Eggs 3
Method
First prepare your 8 inches round cake tin, by putting butter paper on base, spread 3 tbsp marmalade on top of paper and keep aside. Sieve together 6 ounce flour and ½ tsp baking powder and set aside, Beat 6 ounce butter and sugar till creamy add in 1 egg at a time alternating with 1 tbsp of sieved flour, beating well after each addition, add in ½ tsp essence and few drops of color, fold in the reaming sieved flour and baking powder mixture lightly also fold in reaming 2 tbsp marmalade, pour mixture in the prepared tin bake on 180 degree C for 35 to 40 min. remove the butter paper and serve
Ingredients
Butter 6 ounces
Sugar 6 ounces
Flour 6 ounces
Baking powder 1- ½ tsp
Orange essence ½ tsp
Yellow color few drops
Marmalade 3 + 2 tbsp
Eggs 3
Method
First prepare your 8 inches round cake tin, by putting butter paper on base, spread 3 tbsp marmalade on top of paper and keep aside. Sieve together 6 ounce flour and ½ tsp baking powder and set aside, Beat 6 ounce butter and sugar till creamy add in 1 egg at a time alternating with 1 tbsp of sieved flour, beating well after each addition, add in ½ tsp essence and few drops of color, fold in the reaming sieved flour and baking powder mixture lightly also fold in reaming 2 tbsp marmalade, pour mixture in the prepared tin bake on 180 degree C for 35 to 40 min. remove the butter paper and serve
Pina colada cup cakes by shireen
Pina colada cup cakes
Ingredients
Butter 3 ounces
Caster sugar 4 ½ ounces is 8.5 tbsps
Eggs 2
Coconut cream ½ cup
Coconut essence ½ tsp
Pineapple chopped 3tbsp
Self raising Flour 4 1/2ounce
Ingredients for topping
Icing sugar 5 ounce
Coconut essence ½ tsp
Coconut cream 2 tbsp
Pineapple cubes for decoration
Glazed cherries for decoration
Method for cup cake
Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy, add in ½ tsp coconut essence, ½ cup coconut cream and 2eggs, beat for 1 minute, add in flour and beat on low speed until mixture smooth, fold in 4 tbsp chopped pineapples, divide the mixture between paper cases and bake on 190 degrees for 20 minutes, remove and cool on wire rack.
Method for topping
Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick glassy icing, spread icing over the top of each cake, thread a piece of pineapple and cherry onto each cocktail umbrella and press 1 onto each cup cake.
Ingredients
Butter 3 ounces
Caster sugar 4 ½ ounces is 8.5 tbsps
Eggs 2
Coconut cream ½ cup
Coconut essence ½ tsp
Pineapple chopped 3tbsp
Self raising Flour 4 1/2ounce
Ingredients for topping
Icing sugar 5 ounce
Coconut essence ½ tsp
Coconut cream 2 tbsp
Pineapple cubes for decoration
Glazed cherries for decoration
Method for cup cake
Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy, add in ½ tsp coconut essence, ½ cup coconut cream and 2eggs, beat for 1 minute, add in flour and beat on low speed until mixture smooth, fold in 4 tbsp chopped pineapples, divide the mixture between paper cases and bake on 190 degrees for 20 minutes, remove and cool on wire rack.
Method for topping
Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick glassy icing, spread icing over the top of each cake, thread a piece of pineapple and cherry onto each cocktail umbrella and press 1 onto each cup cake.
Pita bread by shireen
Pita bread
Ingredients
Flour 2 cups
Instant yeast 1 ½ tsp
Caster sugar 1 tsp
Salt ¼ tsp
Oil 2 tbsp
Luke warm water ¾ cup
Soda by carb ½ tsp
Method
In a bowl add 2 cups flour with ¼ tsp salt, 1 ½ tsp instant yeast, 1 tsp caster sugar, 2 tbsp oil and knead to soft dough with Luke warm water, place dough in a well oiled bowled cover bowl and leave it in a warm place till it doubled. Now mix in it ½ tsp soda bicarb, divide into 6 equal portion, roll each portion into a thick round, cook 1 side of pita bread on a heated tawa for 1 minute, then carefully put pita bread in oven toaster and cook for 5 minutes till well raison, remove and cut into half and open pocket.
Ingredients
Flour 2 cups
Instant yeast 1 ½ tsp
Caster sugar 1 tsp
Salt ¼ tsp
Oil 2 tbsp
Luke warm water ¾ cup
Soda by carb ½ tsp
Method
In a bowl add 2 cups flour with ¼ tsp salt, 1 ½ tsp instant yeast, 1 tsp caster sugar, 2 tbsp oil and knead to soft dough with Luke warm water, place dough in a well oiled bowled cover bowl and leave it in a warm place till it doubled. Now mix in it ½ tsp soda bicarb, divide into 6 equal portion, roll each portion into a thick round, cook 1 side of pita bread on a heated tawa for 1 minute, then carefully put pita bread in oven toaster and cook for 5 minutes till well raison, remove and cut into half and open pocket.
CARROT AND WALNUT CUPCAKES by shireen
CARROT AND WALNUT CUPCAKES
INGREDIENTS
Self raising flour 5 ½ ounce
Baking powder ½ tsp
Cake spice ½ tsp
Brown sugar 2 ounce
Carrot 1 grated
Walnuts 2 ounce
Milk ½ cup
Egg 1
Oil 2tbsp
ICING
Cream cheese 100 gms
Icing sugar 5 tbso
Marzipan carrots for decoration
METHOD
mix all the dry ingredients ,and in another bowl beat egg and milk , now mix botg using a spoon ,pour into cupcake wraps ,bake at 180
INGREDIENTS
Self raising flour 5 ½ ounce
Baking powder ½ tsp
Cake spice ½ tsp
Brown sugar 2 ounce
Carrot 1 grated
Walnuts 2 ounce
Milk ½ cup
Egg 1
Oil 2tbsp
ICING
Cream cheese 100 gms
Icing sugar 5 tbso
Marzipan carrots for decoration
METHOD
mix all the dry ingredients ,and in another bowl beat egg and milk , now mix botg using a spoon ,pour into cupcake wraps ,bake at 180
Oat meal chocolate chip cookies by shireen
Oat meal chocolate chip cookies:
Ingredients:
Brown sugar ¾ cup
Flour ¾ cup
Butter ½ cup (softened)
Egg 1
Salt pinch
Baking soda ½ tsp
Oats 1 cup
Chocolate chips ½ cup
Walnuts ½ cup
Vanilla essence ½ tsp
Method:
1. Pre heat oven to 180 degrees
2. In a bowl beat the together butter and brown sugar. Add vanilla essence and egg and beat till it becomes light and fluffy .
3. Then Mix in oats, flour, baking soda, salt, walnuts and chocolate chips
4. On an un greased cookie sheet drop dough by rounded tbsp two inches apart. Bake for 12 to 15 minutes until golden brown cool slightly and remove from tray.
Ingredients:
Brown sugar ¾ cup
Flour ¾ cup
Butter ½ cup (softened)
Egg 1
Salt pinch
Baking soda ½ tsp
Oats 1 cup
Chocolate chips ½ cup
Walnuts ½ cup
Vanilla essence ½ tsp
Method:
1. Pre heat oven to 180 degrees
2. In a bowl beat the together butter and brown sugar. Add vanilla essence and egg and beat till it becomes light and fluffy .
3. Then Mix in oats, flour, baking soda, salt, walnuts and chocolate chips
4. On an un greased cookie sheet drop dough by rounded tbsp two inches apart. Bake for 12 to 15 minutes until golden brown cool slightly and remove from tray.
Pinwheel biscuits by shireen
Pinwheel biscuits
6 Tbsp (6oz) butter
24 Tbsp (12oz) flour
14 Tbsp (7oz) castor sugar
2 egg yolks
1 tsp cocoa powder + 1 tsp castor sugar + 1 Tbsp milk
1 tsp vanilla essence
baking powder 2 tsp
Beat butter and sugar together till well mixed. Add egg yolks and mix well. In seperate bowl sift baking powder and flour together and add this to butter mix. Add vanilla essence and mix well.
Divide dough in half. Set both pieces aside seperately.
In a seperate bowl mix cocoa, and 1 tsp sugar together with a little milk to make a paste to colour the chocolate dough. make a thick paste. Mix chocolate paste into 1 half of dough - ensure choclate is well mixed into dough.
Divide each dough in half. Place a sheet of butter paper (or greaseproof paper) on bench.
Divide each colour dough in half. On half white dough press down then add another sheet of butter paper and roll out. Remove top sheet of paper and set aside. Roll out half chocolate dough between 2 sheets of butter paper till same thickness. Remove top sheet of paper and put chocolate dough ontop of white dough. Remove paper from chocolate dough so paper is only on bottom of white dough.
Using bottom paper to help, roll both dough together to make a log (like Swiss roll) , wrap the paper around the dough. (do same with other half of dough.)
Twist edges and place in freezer till firm.
Preheat oven to 180 degrees.
Slice dough in 1cm slices and bake in oven for 15 minutes or until golden brown.
*you can change colours around for second half of dough and have chocolate first then white dough.
**it is essential to use butter paper (or grease proof paper) to roll dough out.
6 Tbsp (6oz) butter
24 Tbsp (12oz) flour
14 Tbsp (7oz) castor sugar
2 egg yolks
1 tsp cocoa powder + 1 tsp castor sugar + 1 Tbsp milk
1 tsp vanilla essence
baking powder 2 tsp
Beat butter and sugar together till well mixed. Add egg yolks and mix well. In seperate bowl sift baking powder and flour together and add this to butter mix. Add vanilla essence and mix well.
Divide dough in half. Set both pieces aside seperately.
In a seperate bowl mix cocoa, and 1 tsp sugar together with a little milk to make a paste to colour the chocolate dough. make a thick paste. Mix chocolate paste into 1 half of dough - ensure choclate is well mixed into dough.
Divide each dough in half. Place a sheet of butter paper (or greaseproof paper) on bench.
Divide each colour dough in half. On half white dough press down then add another sheet of butter paper and roll out. Remove top sheet of paper and set aside. Roll out half chocolate dough between 2 sheets of butter paper till same thickness. Remove top sheet of paper and put chocolate dough ontop of white dough. Remove paper from chocolate dough so paper is only on bottom of white dough.
Using bottom paper to help, roll both dough together to make a log (like Swiss roll) , wrap the paper around the dough. (do same with other half of dough.)
Twist edges and place in freezer till firm.
Preheat oven to 180 degrees.
Slice dough in 1cm slices and bake in oven for 15 minutes or until golden brown.
*you can change colours around for second half of dough and have chocolate first then white dough.
**it is essential to use butter paper (or grease proof paper) to roll dough out.
Saltish Biscuits / zeera biscuits by shireen
Saltish Biscuits / zeera biscuits
Ingredients
Butter 4 ounce
Flour 8 ounce
Castor sugar 2 ounce
Baking powder ¼ tsp
Salt ½ tsp
White cumin whole 1 tsp
Egg 1
Method
Sift together flour, baking powder, mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating. Add cumin; fold in the sieved mixture of flour and baking powder. Mix lightly with your hand. Form it into dough. Roll to a medium size. Cut with round cutter. Place on a baking tray. Prick with fork. Bake for 12 to 15 minutes on 180 degrees.
Ingredients
Butter 4 ounce
Flour 8 ounce
Castor sugar 2 ounce
Baking powder ¼ tsp
Salt ½ tsp
White cumin whole 1 tsp
Egg 1
Method
Sift together flour, baking powder, mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating. Add cumin; fold in the sieved mixture of flour and baking powder. Mix lightly with your hand. Form it into dough. Roll to a medium size. Cut with round cutter. Place on a baking tray. Prick with fork. Bake for 12 to 15 minutes on 180 degrees.
Blueberry cheese cake by shireen
Blueberry cheese cake
Ingredients for base
Digestive biscuit crushed 2 cups
Melted butter 3 ounce
Ingredients for filling
Curd cheese 2 cups
Condensed milk 1 tin
Lemon juice 4 tbsp
Gelatin powder 2 tbsp
Cream cheese 8 ounce
Fresh cream 12 ounce
Blueberry pie filling ½ cup
Method
Grease a 9 inch loose bottom pan and spread biscuit mixture on to base and bake for 10 minutes.
For filling
Beat cream cheese well with condensed milk, add curd cheese and beat all together till smooth. Dissolve gelatin in water and add to the mixture with lemon juice, beat cream stiff and fold in the mixture. Mix all well. Pour over base and chill till firm. Remove and top with blueberry pie filling. And decorate with fresh cream.
note u can use strawberries instead of blue berries
Ingredients for base
Digestive biscuit crushed 2 cups
Melted butter 3 ounce
Ingredients for filling
Curd cheese 2 cups
Condensed milk 1 tin
Lemon juice 4 tbsp
Gelatin powder 2 tbsp
Cream cheese 8 ounce
Fresh cream 12 ounce
Blueberry pie filling ½ cup
Method
Grease a 9 inch loose bottom pan and spread biscuit mixture on to base and bake for 10 minutes.
For filling
Beat cream cheese well with condensed milk, add curd cheese and beat all together till smooth. Dissolve gelatin in water and add to the mixture with lemon juice, beat cream stiff and fold in the mixture. Mix all well. Pour over base and chill till firm. Remove and top with blueberry pie filling. And decorate with fresh cream.
note u can use strawberries instead of blue berries
Semolina short bread by shireen
Semolina short bread
Ingredients
Butter 4 ounce
Flour 5 ounce
Semolina 2 ounce
Caster sugar 2 ounce
Vanilla essence ½ tsp
Method:
Sieve flour, mix in semolina, beat butter and castor sugar till creamy. Add in dry ingredients, mix lightly, and spread mixture in a greased 7 inch square tin prick with fork. Bake on 180 degree centigrade for 15 minutes.
Chocolate chip cookies by shireen
Chocolate chip cookies
Ingredients
Butter 4 ounces (4 ounces is equal to 100 grams or 4 tbsp)
Sugar ½ cup
Brown sugar ½ cup
Vanilla essence 1 tsp
Flour 7 ounces
Baking powder ¼ tsp
Salt ¼ tsp
Chocolate chip ½ cup
Walnuts chopped ¼ cup
Egg beaten 1
Method
In a mixing bowl beat 4 ounces butter and1/2cup sugar till creamy. Then add 1tsp vanilla essence , gradually add beaten eggs mix in sifted flour and baking powder 1/2cup chocolate chips and 1/4cup chopped walnuts, shape tsp full of mixture into small balls, place on a greased tray. Allow room for spreading. Bake on 180 degree for 12 to 15 min.
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Choc chip cookies
Butter 185gm or 7 ½ ounces
Walnuts chopped ¼ cup
Self raising flour 1 ¾ cup..
Castor sugar ½ cup or 7 tbsp leveled
Egg 1
Chocolate chips ½ cup
Brown sugar ¼ cup or 4 tbsp
Vanilla essence ½ tsp
2 COOKING DIRECTIONS
Beat the butter and sugar together until creamy, add the vanilla essence.
Stir in sifted flour and mix.
Add the nuts and chocolate chips and mix.
Line a baking tray with baking sheet.
Now using cookie scoops scoop out the mixture and drop on the baking sheet.
Place each cookie wide apart as the cookie dough will spread whilst baking.
Bake at 180 degrees for 10 to 12 minutes.
Ingredients
Butter 4 ounces (4 ounces is equal to 100 grams or 4 tbsp)
Sugar ½ cup
Brown sugar ½ cup
Vanilla essence 1 tsp
Flour 7 ounces
Baking powder ¼ tsp
Salt ¼ tsp
Chocolate chip ½ cup
Walnuts chopped ¼ cup
Egg beaten 1
Method
In a mixing bowl beat 4 ounces butter and1/2cup sugar till creamy. Then add 1tsp vanilla essence , gradually add beaten eggs mix in sifted flour and baking powder 1/2cup chocolate chips and 1/4cup chopped walnuts, shape tsp full of mixture into small balls, place on a greased tray. Allow room for spreading. Bake on 180 degree for 12 to 15 min.
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Choc chip cookies
Butter 185gm or 7 ½ ounces
Walnuts chopped ¼ cup
Self raising flour 1 ¾ cup..
Castor sugar ½ cup or 7 tbsp leveled
Egg 1
Chocolate chips ½ cup
Brown sugar ¼ cup or 4 tbsp
Vanilla essence ½ tsp
2 COOKING DIRECTIONS
Beat the butter and sugar together until creamy, add the vanilla essence.
Stir in sifted flour and mix.
Add the nuts and chocolate chips and mix.
Line a baking tray with baking sheet.
Now using cookie scoops scoop out the mixture and drop on the baking sheet.
Place each cookie wide apart as the cookie dough will spread whilst baking.
Bake at 180 degrees for 10 to 12 minutes.
SPONGE CAKE
SPONGE CAKE
3 eggs
3 oz flour = 6 heaped tbsp
3 oz castor sugar + 6 tbsp levelled
Beat eggs one by one so that they almost double in amount , add flour sugar fold in gently bake ay 180 for 20 mins
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4 eggs , 4 oz flour and 4 oz caster sugar ,
beat eggs gud adding one by one so that they really fluff up add the flour and sugar by folding in , bake at 190 fo 20 mins or mabe even 15 wud do\
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butter Sponge cake
Ingredients
Butter 8 ounce =200gm=8tbsp
Sugar 8 ounce16tbsp leveled
Flour 6 ounce 12 tbsp slightly heaped
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
3 eggs
3 oz flour = 6 heaped tbsp
3 oz castor sugar + 6 tbsp levelled
Beat eggs one by one so that they almost double in amount , add flour sugar fold in gently bake ay 180 for 20 mins
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4 eggs , 4 oz flour and 4 oz caster sugar ,
beat eggs gud adding one by one so that they really fluff up add the flour and sugar by folding in , bake at 190 fo 20 mins or mabe even 15 wud do\
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butter Sponge cake
Ingredients
Butter 8 ounce =200gm=8tbsp
Sugar 8 ounce16tbsp leveled
Flour 6 ounce 12 tbsp slightly heaped
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
KADI KABAB by shireen
KADI KABAB
Ingredients
Beef boneless ½ kg cubes
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Roasted cumin powder 1 tsp
All spice 1 tsp
Turmeric ¼ tsp
Vinegar 2 tbsp
Onion cut into cubes 1
Capsicum cut into cubes 1
Ingredients for batter
Egg 1
Flour 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Water as required
Method
Boil ½ kg beef cubes with 1 tsp ginger garlic paste, 2 tbsp white vinegar, 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, ¼ tsp turmeric, 1 tsp cumin powder and 2 cups of water till tender and dry, cool meat, thread them alternating with onion and capsicum, dip skewers into prepared batter and deep fry till light golden, serve hot.
Method for batter
Mix together 1 egg, 2 tbsp flour, ½ tsp salt, ½ tsp black pepper and water as required to make paste.
note no matter wat sort of meat you use,you´ll have to boil.So you have to boil chicken aswell,however with very little water.
if v use chkn cubes thn same method will be followeed
Ingredients
Beef boneless ½ kg cubes
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Roasted cumin powder 1 tsp
All spice 1 tsp
Turmeric ¼ tsp
Vinegar 2 tbsp
Onion cut into cubes 1
Capsicum cut into cubes 1
Ingredients for batter
Egg 1
Flour 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Water as required
Method
Boil ½ kg beef cubes with 1 tsp ginger garlic paste, 2 tbsp white vinegar, 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, ¼ tsp turmeric, 1 tsp cumin powder and 2 cups of water till tender and dry, cool meat, thread them alternating with onion and capsicum, dip skewers into prepared batter and deep fry till light golden, serve hot.
Method for batter
Mix together 1 egg, 2 tbsp flour, ½ tsp salt, ½ tsp black pepper and water as required to make paste.
note no matter wat sort of meat you use,you´ll have to boil.So you have to boil chicken aswell,however with very little water.
if v use chkn cubes thn same method will be followeed
Mini Short cake muffin
Mini Short cake muffin
Ingredients
Butter 8 ounces
Flour 8 ounces = 16 tbsp sieved
Icing sugar 3 ounces
Muffin
Strawberry jam as required
Icing sugar as required for topping
Method
Greased muffin tins, beat 8 ounce butter and 3 ounce icing sugar till light and creamy, stir in the 8 ounce flour, put mixture into icing bag fitted with star nozzles, pipe swirls of mixture into the greased muffin tins, bake on 180 degree C for 20 min, remove sprinkle with icing sugar and put a dot of jam into the centre of each.
Ingredients
Butter 8 ounces
Flour 8 ounces = 16 tbsp sieved
Icing sugar 3 ounces
Muffin
Strawberry jam as required
Icing sugar as required for topping
Method
Greased muffin tins, beat 8 ounce butter and 3 ounce icing sugar till light and creamy, stir in the 8 ounce flour, put mixture into icing bag fitted with star nozzles, pipe swirls of mixture into the greased muffin tins, bake on 180 degree C for 20 min, remove sprinkle with icing sugar and put a dot of jam into the centre of each.
CHICKEN BREAD by shireen
CHICKEN BREAD
Ingredients for dough
Flour 16 ounces or 4 cups
Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp
Ingredients for chicken filling
Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 ½ cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.
note one egg goes in the dough n the other one to brush on the bread b4 going into the oven
Ingredients for dough
Flour 16 ounces or 4 cups
Yeast heaped 1 tbsp
Powder milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 + 1
Castor sugar 1 tsp
Ingredients for chicken filling
Chicken boil and shredded 1 ½ cup
Onion chopped 1
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All spice 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required
Method for dough
In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with water, leave to rise for 1 hour.
Method for filling
Heat 2 tbsp butter fry 1 chopped onion till soft add2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp all spice, 1 cup milk, cook till thick, mix in 1 ½ cup shredded chicken add 4 chopped green chilies and 2 tbsp coriander leaves, remove and cool filling now roll the dough to a rectangular shape, snipped the edges sides with scissor on knife, put filling in the centre and fold each side so they overlap each other the filling will show slightly, brush top with 1 beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes.
note one egg goes in the dough n the other one to brush on the bread b4 going into the oven
PISTEY KI LOZE by shireen
Pistey ki loze
Ingredients
Milk 3 cups
Eggs 6
Butter 4 ounce
Sugar ¾ cup
Cardamom powder 1 tsp
Rose water 2 tbsp
Pista coarsely grounded 4 tbsp
Green color few drops
Method
In a blender add 3 cups milk, 5 eggs, 4 ounce butter, ¾ cup sugar, 1 tsp cardamom, 2 tbsp rose water, few drops green color and 4 tbsp pistachio blend for 1 minute pour in a greased oven proof dish and bake on 180 degree for 35 minutes till set, serve warm or cold.
Ingredients
Milk 3 cups
Eggs 6
Butter 4 ounce
Sugar ¾ cup
Cardamom powder 1 tsp
Rose water 2 tbsp
Pista coarsely grounded 4 tbsp
Green color few drops
Method
In a blender add 3 cups milk, 5 eggs, 4 ounce butter, ¾ cup sugar, 1 tsp cardamom, 2 tbsp rose water, few drops green color and 4 tbsp pistachio blend for 1 minute pour in a greased oven proof dish and bake on 180 degree for 35 minutes till set, serve warm or cold.
Strawberry almonds fold over’s
Strawberry almonds fold over’s
Ingredients
Flour 2 cups
Butter softened 1 cup = 200 grams
phalpidia Cream cheese 8 ounces = 200 grams
Vanilla essence ½ tsp
Strawberry jams 4 tbsp
Egg whites 2 beaten
Flaked almonds 4 tbsp
Sugar 2 tsp
Method
In a bowl beat together 2 cups flour, 1 cup butter, 8 ounce cream cheese and ½ tsp essence with electric beater with medium speed until crumbly, press dough into ball flattened wrap in plastic and chill for 1 hr, in pre heat oven on 190 degree C divide dough in half on lightly floured surface, roll half dough, ¼ inch thick cut into 2 ½ inches rounds, place rounds on a baking tray, place ½ tsp of the jam on each round, fold in half over jam press edges firmly with fingers, seal edges with fork, brush top with 2 beaten egg whites, sprinkle with 4 tbsp almonds and 2 tsp granulated sugar, bake for 15 min until light brown, cool completely.
Ingredients
Flour 2 cups
Butter softened 1 cup = 200 grams
phalpidia Cream cheese 8 ounces = 200 grams
Vanilla essence ½ tsp
Strawberry jams 4 tbsp
Egg whites 2 beaten
Flaked almonds 4 tbsp
Sugar 2 tsp
Method
In a bowl beat together 2 cups flour, 1 cup butter, 8 ounce cream cheese and ½ tsp essence with electric beater with medium speed until crumbly, press dough into ball flattened wrap in plastic and chill for 1 hr, in pre heat oven on 190 degree C divide dough in half on lightly floured surface, roll half dough, ¼ inch thick cut into 2 ½ inches rounds, place rounds on a baking tray, place ½ tsp of the jam on each round, fold in half over jam press edges firmly with fingers, seal edges with fork, brush top with 2 beaten egg whites, sprinkle with 4 tbsp almonds and 2 tsp granulated sugar, bake for 15 min until light brown, cool completely.
Chicken Khageena bu shireen
Chicken Khageena
Ingredients
Chicken mince 250 gm
Eggs 4 beaten
Onion finely chopped 1 cup
Tomatoes finely chopped 2
Coriander leaves chopped 4 tbsp
Green chilies chopped 4
Oil ½ cup
Salt 1 tsp leveled
Turmeric ¾ tsp
Chili powder 1 tsp
All spice ¼ tsp
Ginger garlic paste 1 tsp
Method
Heat ½ cup oil add 1 cup chopped onion, fry for 5 minutes, add 1 tsp ginger garlic paste, then add 250 gm chicken mince and cook for 5 minutes, add 2 tomatoes with 1 tsp salt, 1 tsp chili powder, ¾ tsp turmeric, also add 4 beaten eggs, keep frying well lastly add in ¼ tsp all spice and 4 tbsp chopped coriander leaves and 4 chopped green chilies.
Ingredients
Chicken mince 250 gm
Eggs 4 beaten
Onion finely chopped 1 cup
Tomatoes finely chopped 2
Coriander leaves chopped 4 tbsp
Green chilies chopped 4
Oil ½ cup
Salt 1 tsp leveled
Turmeric ¾ tsp
Chili powder 1 tsp
All spice ¼ tsp
Ginger garlic paste 1 tsp
Method
Heat ½ cup oil add 1 cup chopped onion, fry for 5 minutes, add 1 tsp ginger garlic paste, then add 250 gm chicken mince and cook for 5 minutes, add 2 tomatoes with 1 tsp salt, 1 tsp chili powder, ¾ tsp turmeric, also add 4 beaten eggs, keep frying well lastly add in ¼ tsp all spice and 4 tbsp chopped coriander leaves and 4 chopped green chilies.
DAAL KACHORI WITH AALOO KI TARKARI by shireen
DAAL KACHORI WITH AALOO KI TARKARI
Ingredients for Kachori
Flour ½ kg
Salt ½ tsp
Ghee 250 gm
Water to knead
Cumin seeds ½ tsp
Ingredients for Filling
Red lentils 250 gm
Salt ½ tsp
Turmeric ¼ tsp
Ingredients for Tarkari
Potatoes 1 kg
Crushed red chili 1 tbsp
Salt ½ tsp
Turmeric ½ tsp
Onion seeds ½ tsp
Cumin seeds 1 tsp
Onion 1
Oil 2 tbsp
Method for Kachori
Mix together ½ kg flour, ½ tsp salt, ½ tsp cumin seeds and 250 gm Ghee. Knead to soft dough with water as required. Leave it for 5 minutes and then make small balls. Fill some quantity of prepared filling, make small kachori and fry in hot oil.
Method for filling
Boil 250 gm lentil with water as required. When water dries and lentil is tender add in ¼ tsp turmeric and ½ tsp salt. Mix well.
Method for Tarkari
Peel and cut 1 kg potatoes into cubes. Boil with 1 tbsp crushed red chili, ½ tsp salt, ½ tsp turmeric, ½ tsp onion seeds and water as required. When potatoes are tender and some water remain, turn the flame off. Now mash the potatoes with wooden spoon. In other pan, heat 2 tbsp oil; add 1 chopped onion and 1 tsp cumin. Pour this mixture on top of tarkari.
note 1/2 kg flour is 4 cups and 250 gms ghee is 1 cup and it shud be solid jama hua use karna ha and just but the ghee in fridge and use that
Ingredients for Kachori
Flour ½ kg
Salt ½ tsp
Ghee 250 gm
Water to knead
Cumin seeds ½ tsp
Ingredients for Filling
Red lentils 250 gm
Salt ½ tsp
Turmeric ¼ tsp
Ingredients for Tarkari
Potatoes 1 kg
Crushed red chili 1 tbsp
Salt ½ tsp
Turmeric ½ tsp
Onion seeds ½ tsp
Cumin seeds 1 tsp
Onion 1
Oil 2 tbsp
Method for Kachori
Mix together ½ kg flour, ½ tsp salt, ½ tsp cumin seeds and 250 gm Ghee. Knead to soft dough with water as required. Leave it for 5 minutes and then make small balls. Fill some quantity of prepared filling, make small kachori and fry in hot oil.
Method for filling
Boil 250 gm lentil with water as required. When water dries and lentil is tender add in ¼ tsp turmeric and ½ tsp salt. Mix well.
Method for Tarkari
Peel and cut 1 kg potatoes into cubes. Boil with 1 tbsp crushed red chili, ½ tsp salt, ½ tsp turmeric, ½ tsp onion seeds and water as required. When potatoes are tender and some water remain, turn the flame off. Now mash the potatoes with wooden spoon. In other pan, heat 2 tbsp oil; add 1 chopped onion and 1 tsp cumin. Pour this mixture on top of tarkari.
note 1/2 kg flour is 4 cups and 250 gms ghee is 1 cup and it shud be solid jama hua use karna ha and just but the ghee in fridge and use that
Sauces & Chutneys by shireen
Sauces & Chutneys by shireen
Melba sauce
Ingredients
Strawberry sauce 2 tbsp
Lemon juice 1 tbsp
Any tin fruit syrup 1 tbsp
Strawberry essence few drops
Red color few drops
Method
Mix well 2 tbsp Strawberry sauce, 1 tbsp Lemon juice, 1 tbsp any tin fruit syrup, few drops Strawberry essence and few drops red color
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Chocolate Sauce
Ingredients
Water ½ cup
Sugar 4 tbsp
Coco powder 2 tbsp
Method
Cook 4 tbsp sugar and ½ cup water in pan for 5 minutes, add in it 2 tbsp coco powder, mix it a paste ¼ cup water and whisk well, cook for 2 minutes till sauce thickens, remove cool and use
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HOME MADE CHOCOLATE SYRUP
½ cup cocoa powder
1 cup water
2 cups sugar
1/4 teaspoon salt
¼ teaspoon vanilla essence
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
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BBQ Sauce
5 cups ketchup
1 cup prepared yellow mustard.
1 cup cider vinegar
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup light brown sugar, firmly packed
2 Tablespoons chili powder
1 teaspoon salt
1 to 2 Tablespoons black pepper, to taste
Whisk ingredients together in a large saucepan until
smooth. Cover and simmer about 15 minutes to
marry flavors. Sauce can be served immediately or
bottle and refrigerate for up to several weeks. Recipe
yields about 8 cups.
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Sev ki Chutney
Ingredients
Sev 1 packet
Coriander leaves 1 cup
Garlic paste 1 tsp
Onion chopped 2 tbsp
Salt ½ tsp leveled
Green chilies 4
Lemon juice 4 tbsp
Water ¼ cup
Method
In a blender put 1 packet sev, 1 cup coriander leaves, 2 tbsp chopped onion, 1 tsp garlic paste, ½ tsp salt, 4 green chilies, 4 tbsp lemon juice and ¼ cup water, blend until smooth.
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Aloo Bukhara Chutney:
Ingredients:
Dried plums 200 grams
Water 2 cups
Sugar 2 cups
Melon seeds 1 tbsp
Cardamom powder ½ tsp
Red color Pinch
Method:
1. Soak plums in 2 cups of water.
2. Cook sugar with little water from the soaked plums till sugar dissolves and syrup thick.
3. Add soak plums along with remaining water
4. Cook till boiling and slightly thick
5. Lastly add melon seeds, cardamom powder and red color
6. Remove cool and preserve
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Khatti Methi Rani Chutney
Ingredients
Dates 4 ounces 100 gms /1/2 cup
Tamarind pulp ½ cup
Water 1 cup
Salt 1 tsp
Sugar 1 tbsp
Chili powder 1 tsp
White cumin 1 tsp
Garlic paste 1 tsp
Method
Soak 4 ounces dates in 1 cup water for 1 hour, remove seeds and blend with ½ cup tamarind pulp, 1 tsp salt, 1 tbsp sugar, 1 tsp chili powder, 1 tsp garlic paste and 1 tsp white cumin till smooth.
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Tomato Chutney
Ingredients
Tomatoes ½ kg
Curry leaves 15
Desiccated coconut 1 tbsp
Lemon juice 4 tbsp
Salt ½ tsp
White cumin 1 tsp
Garlic crushed 1 tsp
Red chilies whole 6
Fenugreek seeds ¼ tsp
Mustard seeds ¼ tsp
Crushed black pepper ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Method
Blanched ½ kg tomatoes and peel off skin, add 1 tsp white cumin, 1 tbsp desiccated coconut, 6 whole red chilies, 1 tsp crushed garlic, ½ tsp crushed black pepper and blend well, add 4 tbsp lemon juice and cook all together for 10 minutes till thick, heat ¼ cup oil, add 15 curry leaves, ¼ tsp fenugreek seeds and ¼ tsp mustard seeds, pour over chutney, Now cool and save in a bottle.
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tomato chutney
tomatoes 6 /1/2kg
rai1tsp
jeera1tsp
lasanpaste1tsp
curry leaves
chillipd1tsp heaped
vineger 1tbsp
sugar1bsp
put oil in a pan,add rai,jeera,redchillies,curryleaves add lasan a ,1/4 cup water ,chillipd,1tsp salt fry well add tomatoes,do not add water close and cook add vineger and sugar and cook till oil comes on top
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Jhatt Patt Chutney
Ingredients
Raw mango powder 3 tbsp
Salt ½ tsp
Dried ginger powder ½ tsp
Brown sugar 4 tbsp
All spice powder ½ tsp
White cumin 1 tsp crushed
Chili powder 1 tsp
Water ¾ cup
Method
In a pan add together 3 tbsp raw mango powder, ½ tsp salt, ½ tsp dried ginger powder, 4 tbsp brown sugar powder, ½ tsp all spice powder, 1 tsp crushed cumin, 1 tsp chili powder and ¾ cup water and cook on low flame till thick.
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Gur ki Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Salt ½ tsp
Crushed red pepper 1 tsp
White cumin roasted and ground 1 tsp
Coriander leaves chopped 2 tbsp
Method
In 1 cup tamarind pulp add ½ cup jaggery, ½ tsp salt, 1 tsp cumin ground, 1 tsp red chili crushed and cook for about 10 minutes till thick, lastly add 2 tbsp chopped coriander leaves.
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Sweet tamarind chutney:
Ingredients:
Tamarind pulp 2 cups
jaggery 1 cup
Chili powder 1 tsp
Dried ginger 1 tsp
Cumin powder 1 tsp
Salt ½ tsp
Method:
Cook all together till thick
note u can use sugar instead of jaggery
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Tamarind Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Water ½ cup
Chili powder 1 tsp
Cumin roasted and crushed 1 tsp
Dry ginger powder 1 tsp
Black salt ½ tsp
Chat Masala½ tsp
Salt ¼ tsp
Method
In a pan put to cook 1 cup tamarind pulp, ½ cup jaggery, 1 tsp chili powder, 1 tsp roasted crushed cumin seeds, 1 tsp dry ginger powder, ¼ tsp salt, ½ tsp black salt, ½ cup water, ½ tsp Chat Masala all together for 15 minutes till thick.
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Green Chutney:
Coriander leaves 1 bunch
Mint leaves ½ bunch
Green chilies 4
Garlic 1 tsp
Cumin 1 tsp
Lemon juice 2 tbsp
Salt ½ tsp
Sugar 1 tbsp
Water ¼ cup
Method:
Blend all together.
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Fresh Coconut Chutney
Ingredients
Fresh Coconut grated 1 cup
Green chilies 4
Ginger 1 piece
Lemon juice 1 tbsp
Salt ½ tsp
Coriander leaves 2 tbsp
Yogurt 2 tbsp
Ingredients for Baghar
Oil 2 tbsp
Curry leaves 6
Mustard seeds ½ tsp
Dry red chili 1 broken into pieces
Method
In blender, add 1 cup fresh grated coconut, 4 green chilies, 1 piece of ginger, 1 tbsp lemon juice, ½ tsp salt, 2 tbsp coriander leaves and 2 tbsp yogurt till smooth, heat 2 tbsp oil in a pan, add 1 red chili, ½ tsp mustard seeds and 6 curry leaves, fry for 1 minute. Now add this to the chutney.
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Tartar sauce
Ingredients
Mayonnaise ½ cup
Lemon juice 1 tbsp
Pickled cucumber chopped 2 tbsp
Coriander leaves chopped 1 tsp
Onion finely chopped 1 tbsp
Egg white (boiled and chopped) 1 tbsp
Method for tartar sauce
Mix all together and use in fish burgers
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Tomato katchup
Ingredients
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
\
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
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D.P. Sauce
Ingredients:
Oil 2 tbs
Onion (finely chopped) 2 tbs
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Apple (peeled and chopped) 1 medium
Tomato (blended and strained) 1
Raisins 2tbs
Dates (soaked in water) 2
Dried Prunes (soaked in water) 8
Orange juice 1/2 cup
Thick tamarind pulp 1/2 cup
Sugar 4 tbs
Salt 1 tsp
Chilli powder 1 tsp
Mustard powder 1/2 tsp
Garam Masala Powder 1/2 tsp
Method:
Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color, then add ginger and garlic and then apple, tomatos and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can pour it in a jar an preserve it.
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Broast Sauce
Ingredients:
Yogurt ½ cup
Potato I boiled
Garlic Paste 1 tsp
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp
Method
Blend all the ingredients together.
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Honey Mustard Sauce
Ingredients
Honey 2-3 tbsp
Mustard paste 1 tsp heaped
Lemon juice 2 tbsp
Mayonnaise or cream 1 tbsp
Method:
Mix all above together and serve with chicken strips
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Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)...
1 Tbsp crushed chilli*
1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli
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Salsa
Ingredients
Tomato 1 can
Onion chopped 3 tbsp
Tomato paste 1 tbsp
Crushed red pepper 1 tsp
Crushed coriander ½ tsp
Garlic paste 1 tsp
Sugar 1 tsp
Green chilies chopped 2
Capsicum chopped 3 tbsp
White cumin ground ½ tsp
Salt ½ tsp
Oil 2 tbsp
Method
Heat oil; add garlic paste with onion, and capsicum. Cook for 2 minutes. Add can tomatoes, with all the seasonings. Cook for 10 minutes till thick. Lastly add tomato paste and remove.
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Raw Mango Chatni
Ingredients
Raw mango 2
Onion (chopped) 2
Green chilies (chopped) 2
Coriander leaves 2 tbsp
Sugar 4 tbsp
Method:
Boil raw mango with skin for 30 minutes. Remove skin and squeezed out pulp then mix all the above and serve
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Imlee Ki Chatni
Ingredients
Tamarind pulp 1-1/2 cup
Green chilies 4
Chili powder ½ tsp
Garlic paste 1 tsp
Coriander leaves 3 tbsp
Mint leaves 10
Sugar 1 tsp
Salt ¼ tsp
Roasted cumin seeds 1 tsp
Method
Blend all together and serve with Bar BQ.
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Tomato ketchup (2)
Ingredients
1-1/2 kg tomatoes*
1 tsp ginger/garlic paste
1 tsp Shan tez lal mirch powder
200 gms (1 pao) sugar
1 cup brown vinegar (you can use white, but brown gives better colour)
1-1/2 tsp saltSpice bag - take a 4 inch x 4 inch piece of mulmul and add spices. Add spices and tie with string.
4 whole dried red chilli
2 large sticks of cinnamon
1 tsp whole black pepper
1 tsp cloves
1/2 tsp fennel seeds (optional)
Place strained tomatoes in a pan, place on medium heat. Add Ginger/ garlic paste, vinegar, salt, and spice bag. Cook with lid on over medium heat until sauce has thickened. Ensure you stir every now and then to stop it from sticking.
Once tomatoes have gone to ketchup thickness, remove spice bag and pour in sterilized jars/bottles.
*to prepare tomatoesTake 1-1/2 tomatos, wash well, drain and cut each tomatoes into 4.Place in pan and add tomatoes. Cover and cook for 15 minutes. Do not add anything else at this point. Strain through fine plastic strainer or blend then strain through a mulmul cloth. Never use a aluminium strainer to strain tomatoes or anything acidic.
To sterilize jars - wash jars in hot water with detergent. Rinse well and either plance in oven on lowest setting till fully dry or place jars in large pan so water can get in jars and boil jars for 15 minutes - carefully remove from boiling water - removing as much water as possible.
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White sauce
ingredients:
butter 2 TBS
Flour 3TBS
chicken stock 1 and 1/2 cup
milk 1 and 1/2 cup
mustard paste1 tsp
white ppr 1/4 tsp
cheddar cheese 2 slices or 2 TBS
method:
cook all to thick using whisk at all times.also if u use chicken cube or chicken powder like i did, then dont add salt.
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
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Worcestershire sauce
Ingredients:
1 tsp black pepper
2 pinches chilli powder
3 oz Soya sauce
6 garlic cloves, crushed
8 oz vinegar
Method:
Liquidise or process the ingredients together until smooth and store in an airtight bottle. Shake well before use.
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chaat masala powder
3 table sp zeera
1 table sp black pepper
15 whole red chilli
roast above then make powder by adding below ingridients 2:
1 teaspoon salt
2 teaspoon black salt
4 table sp mango powder khatai powder
1 table spoon dry ginger powder
mix it and use it
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Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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Garam Masala Powder
Ingredients
White cumin whole 1 cup
Black pepper whole ½ cup
Cloves ¼ cup
Black cardamom 12
Green cardamom 25
Mace 1 tbsp
Nutmeg 1
Cinnamon sticks 12
Method
Grind together 1 cup white cumin whole, ½ cup black pepper whole, ¼ cup cloves, 12 black cardamoms , 25 Green cardamom, 1tbsp mace, 1 nutmeg and 12 cinnamon sticks. Sieve, fill and store in bottle, use as required.
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Garam masala mix
1/2 cup white cumin seeds
1/4 cup cloves
1 whole nutmeg
1tsp jaiwetri..
1/4 cup green cardamom
1/4 cup black cardamom
12 sticks of cinnamon
Grind all above spices and sieve it. Repeat grinding and sievibg process at least 4-5 times until mix becomes a powder. Keep stored in airtight jar.
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Garam Masala
Cumin seed: 2tbsp
Coriander seeds: 4tbsp
Black peppercorns: 1tbsp
Cardamom seeds: 2tbsp... See More
Cinnamon stick: 3'' pieces
Nutmeg: 1/2
Whole cloves: 1 tsp
Dry roast each spice separtely. Dry grind together except nutmeg. Grate nutmeg and mix in. Store in an air tight bottle.
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Yogurt Chutney
Ingredients
Yogurt 1 cup
Salt ¼ tsp
Black pepper ¼ tsp
Garlic paste ¼ tsp
Roasted and crushed cumin ½ tsp
Method
Mix well ¼ tsp Salt, ¼ tsp Black pepper, ¼ tsp Garlic paste and ½ tsp Roasted and crushed cumin in 1 cup Yogurt.
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HP sauce
12 Cups chopped apples
12 Cups chopped blue plums -prune plums
2 onions
3 heads of garlic
1/4 cup pickling salt
3 cups white sugar
6 Cups malt vinegar
2 teaspoons ginger
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cayenne
Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile).
Process in hot water bath for 15 minutes. If I remember right I think it makes about 8 pints but it's been almost a year since I made it! When I make it this year I'll update as to the exact amount.
Can be used on meat, eggs, and for a dipping sauce
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Special dhokra chatni
Ingredients
Cocom 8
Kashmiri red chili 4
Garlic 6 cloves
...Method
Soak together 8 cocom, 4 red chili and 6 cloves of garlic for 4 hours, cook in 1 cup water for 10 minutes, grind well. Heat ¼ cup oil add 1 tsp cumin seeds, add this on top of the chatni, cook for another 5 minutes and remove, serve with dhokry/////////////////////////
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
Makes about 3/4 cup.
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Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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Chaat Masala
Ingredients
Cumin seeds-1tbsp
Dried mint leaves-1tsp
Asafoetida-1/4tsp...
Rock salt-1tbsp
Amchur powder(dry mango powder)-2tbsp
Cloves-5nos
Ginger powder-1tsp
Cayenne pepper powder-1tsp
Tartaric acid-1/4tsp
Black pepper powder-1tbsp
Salt-2tsp
Method
Put cumin seeds,dried mint leaves and cloves in a pan and heat gently.
When the smell comes out remove it from fire and grind well with rock salt.
Mix it with all other ingredients,cool and keep it in air tight containers.
////////////////////////////////////////////////
Mustard paste
3 Tbsp mustard powder
1-1/2 Tbsp vinegar
Mix both ingredients together. Careful not to breath in the mustard powder before and after mixing.
Allow to sit covered in fridge overnight before using. If it thickens too much add a few drops of water.
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white sauce for pasta
,ingredients:butter 2 TBS+Flour 3TBS+chicken stock 1 and 1/2 cup+milk 1 and 1/2 cup+mustard paste1 tsp+white ppr 1/4 tsp+cheddar cheese 2 slices or 2 TBS = method:
cook all to thick using whisk at all times.......also if u use chicken cube or chicken powder like i did, then dont add salt.........
Here is the anoyher recipe Shireen Aunty used for Chicken lasagne - it can be also used for pasta. This is more a cheese sauce (put a little extra cheese and make s great macaroni and cheese) or remove cheese for a white sauce and flavour as you would like.
Cheese sauce for chicken lasagne
3 Tbsp butter
2 Tbsp heaped flour.
1/2 tsp salt
1/2 tsp white pepper
1-1/2 cup milk
1/2 cup water
1/2 cup of the grated cheese.
1 Tbsp Parmesan cheese
Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.
Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done
//////////////////////////////////////////////
Keri ki Chatni
Ingredients
Raw Mango (peeled and cut into thin slices) 1 kg
White vinegar 1 cup
Water 3 cups
Sugar 1 kg
Salt 1 tsp leveled
Chili powder 1 tsp
Ginger chopped 2 tbsp
Garlic finely chopped 2 tbsp
Whole red chilies (washed in vinegar and dried) 15
Method
Peel and cut raw mangoes into slices. Soak in water for 1 hour. Remove in strainer. Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mango half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup remains.
/////////////////////////
Garlic Dip
Ingredients
Curd cheese 1 cup
Garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Cream 2 tbsp
Method
Beat 1 cup curd cheese till smooth; add in 2 tbsp cream, 1 tsp garlic, ½ tsp salt and ½ tsp chili powder, chill and serve with potato wafers, carrots and cucumber sticks.
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Melba sauce
Ingredients
Strawberry sauce 2 tbsp
Lemon juice 1 tbsp
Any tin fruit syrup 1 tbsp
Strawberry essence few drops
Red color few drops
Method
Mix well 2 tbsp Strawberry sauce, 1 tbsp Lemon juice, 1 tbsp any tin fruit syrup, few drops Strawberry essence and few drops red color
/////////////////////////////
Chocolate Sauce
Ingredients
Water ½ cup
Sugar 4 tbsp
Coco powder 2 tbsp
Method
Cook 4 tbsp sugar and ½ cup water in pan for 5 minutes, add in it 2 tbsp coco powder, mix it a paste ¼ cup water and whisk well, cook for 2 minutes till sauce thickens, remove cool and use
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HOME MADE CHOCOLATE SYRUP
½ cup cocoa powder
1 cup water
2 cups sugar
1/4 teaspoon salt
¼ teaspoon vanilla essence
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
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BBQ Sauce
5 cups ketchup
1 cup prepared yellow mustard.
1 cup cider vinegar
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup light brown sugar, firmly packed
2 Tablespoons chili powder
1 teaspoon salt
1 to 2 Tablespoons black pepper, to taste
Whisk ingredients together in a large saucepan until
smooth. Cover and simmer about 15 minutes to
marry flavors. Sauce can be served immediately or
bottle and refrigerate for up to several weeks. Recipe
yields about 8 cups.
//////////////////////////////////////////////
Sev ki Chutney
Ingredients
Sev 1 packet
Coriander leaves 1 cup
Garlic paste 1 tsp
Onion chopped 2 tbsp
Salt ½ tsp leveled
Green chilies 4
Lemon juice 4 tbsp
Water ¼ cup
Method
In a blender put 1 packet sev, 1 cup coriander leaves, 2 tbsp chopped onion, 1 tsp garlic paste, ½ tsp salt, 4 green chilies, 4 tbsp lemon juice and ¼ cup water, blend until smooth.
////////////////////////////////////////
Aloo Bukhara Chutney:
Ingredients:
Dried plums 200 grams
Water 2 cups
Sugar 2 cups
Melon seeds 1 tbsp
Cardamom powder ½ tsp
Red color Pinch
Method:
1. Soak plums in 2 cups of water.
2. Cook sugar with little water from the soaked plums till sugar dissolves and syrup thick.
3. Add soak plums along with remaining water
4. Cook till boiling and slightly thick
5. Lastly add melon seeds, cardamom powder and red color
6. Remove cool and preserve
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Khatti Methi Rani Chutney
Ingredients
Dates 4 ounces 100 gms /1/2 cup
Tamarind pulp ½ cup
Water 1 cup
Salt 1 tsp
Sugar 1 tbsp
Chili powder 1 tsp
White cumin 1 tsp
Garlic paste 1 tsp
Method
Soak 4 ounces dates in 1 cup water for 1 hour, remove seeds and blend with ½ cup tamarind pulp, 1 tsp salt, 1 tbsp sugar, 1 tsp chili powder, 1 tsp garlic paste and 1 tsp white cumin till smooth.
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Tomato Chutney
Ingredients
Tomatoes ½ kg
Curry leaves 15
Desiccated coconut 1 tbsp
Lemon juice 4 tbsp
Salt ½ tsp
White cumin 1 tsp
Garlic crushed 1 tsp
Red chilies whole 6
Fenugreek seeds ¼ tsp
Mustard seeds ¼ tsp
Crushed black pepper ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Method
Blanched ½ kg tomatoes and peel off skin, add 1 tsp white cumin, 1 tbsp desiccated coconut, 6 whole red chilies, 1 tsp crushed garlic, ½ tsp crushed black pepper and blend well, add 4 tbsp lemon juice and cook all together for 10 minutes till thick, heat ¼ cup oil, add 15 curry leaves, ¼ tsp fenugreek seeds and ¼ tsp mustard seeds, pour over chutney, Now cool and save in a bottle.
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tomato chutney
tomatoes 6 /1/2kg
rai1tsp
jeera1tsp
lasanpaste1tsp
curry leaves
chillipd1tsp heaped
vineger 1tbsp
sugar1bsp
put oil in a pan,add rai,jeera,redchillies,curryleaves add lasan a ,1/4 cup water ,chillipd,1tsp salt fry well add tomatoes,do not add water close and cook add vineger and sugar and cook till oil comes on top
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Jhatt Patt Chutney
Ingredients
Raw mango powder 3 tbsp
Salt ½ tsp
Dried ginger powder ½ tsp
Brown sugar 4 tbsp
All spice powder ½ tsp
White cumin 1 tsp crushed
Chili powder 1 tsp
Water ¾ cup
Method
In a pan add together 3 tbsp raw mango powder, ½ tsp salt, ½ tsp dried ginger powder, 4 tbsp brown sugar powder, ½ tsp all spice powder, 1 tsp crushed cumin, 1 tsp chili powder and ¾ cup water and cook on low flame till thick.
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Gur ki Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Salt ½ tsp
Crushed red pepper 1 tsp
White cumin roasted and ground 1 tsp
Coriander leaves chopped 2 tbsp
Method
In 1 cup tamarind pulp add ½ cup jaggery, ½ tsp salt, 1 tsp cumin ground, 1 tsp red chili crushed and cook for about 10 minutes till thick, lastly add 2 tbsp chopped coriander leaves.
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Sweet tamarind chutney:
Ingredients:
Tamarind pulp 2 cups
jaggery 1 cup
Chili powder 1 tsp
Dried ginger 1 tsp
Cumin powder 1 tsp
Salt ½ tsp
Method:
Cook all together till thick
note u can use sugar instead of jaggery
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Tamarind Chutney
Ingredients
Tamarind pulp 1 cup
Jaggery ½ cup
Water ½ cup
Chili powder 1 tsp
Cumin roasted and crushed 1 tsp
Dry ginger powder 1 tsp
Black salt ½ tsp
Chat Masala½ tsp
Salt ¼ tsp
Method
In a pan put to cook 1 cup tamarind pulp, ½ cup jaggery, 1 tsp chili powder, 1 tsp roasted crushed cumin seeds, 1 tsp dry ginger powder, ¼ tsp salt, ½ tsp black salt, ½ cup water, ½ tsp Chat Masala all together for 15 minutes till thick.
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Green Chutney:
Coriander leaves 1 bunch
Mint leaves ½ bunch
Green chilies 4
Garlic 1 tsp
Cumin 1 tsp
Lemon juice 2 tbsp
Salt ½ tsp
Sugar 1 tbsp
Water ¼ cup
Method:
Blend all together.
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Fresh Coconut Chutney
Ingredients
Fresh Coconut grated 1 cup
Green chilies 4
Ginger 1 piece
Lemon juice 1 tbsp
Salt ½ tsp
Coriander leaves 2 tbsp
Yogurt 2 tbsp
Ingredients for Baghar
Oil 2 tbsp
Curry leaves 6
Mustard seeds ½ tsp
Dry red chili 1 broken into pieces
Method
In blender, add 1 cup fresh grated coconut, 4 green chilies, 1 piece of ginger, 1 tbsp lemon juice, ½ tsp salt, 2 tbsp coriander leaves and 2 tbsp yogurt till smooth, heat 2 tbsp oil in a pan, add 1 red chili, ½ tsp mustard seeds and 6 curry leaves, fry for 1 minute. Now add this to the chutney.
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Tartar sauce
Ingredients
Mayonnaise ½ cup
Lemon juice 1 tbsp
Pickled cucumber chopped 2 tbsp
Coriander leaves chopped 1 tsp
Onion finely chopped 1 tbsp
Egg white (boiled and chopped) 1 tbsp
Method for tartar sauce
Mix all together and use in fish burgers
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Tomato katchup
Ingredients
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
\
Tomatoes 2- 1/2 kg
Sugar 200 g
Vinegar 1 cup
Salt 1-1/2 tsp
Red chili powder 1 tsp
Ginger garlic paste 1 tsp heaped
Cinnamon 2 sticks
Black pepper 1/2 tsp
Cloves 1 tsp
Dried chili 2
Fennel seeds 1/2 tsp
2 COOKING DIRECTIONS
1. Cut tomatoes in four slices and cook in pan for 15 minutes and place a lid over pan.
2. Let it cool and than blend it in a blender.
3. Take a malmal cloth and strain through it.
4. Pour this tomato puree in a pan and cook.
5. Add ginger garlic paste, red chili powder, sugar, vinegar and salt.
6. Take a small malmal cloth piece and tie dried chilies, cloves, cinnamon sticks, fennel seeds and whole black peppers in it. Place this filled cloth in the tomato mixture and let it cook till it becomes little thick.
7. Preserve in sterilized bottles.
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D.P. Sauce
Ingredients:
Oil 2 tbs
Onion (finely chopped) 2 tbs
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Apple (peeled and chopped) 1 medium
Tomato (blended and strained) 1
Raisins 2tbs
Dates (soaked in water) 2
Dried Prunes (soaked in water) 8
Orange juice 1/2 cup
Thick tamarind pulp 1/2 cup
Sugar 4 tbs
Salt 1 tsp
Chilli powder 1 tsp
Mustard powder 1/2 tsp
Garam Masala Powder 1/2 tsp
Method:
Heat 2 tbs oil in a sauce pan and add onions and sautee till soft, dnt change the color, then add ginger and garlic and then apple, tomatos and all the above mentioned ingredients, cook till it forms a thick paste, now blend it well. dp sauce is ready, u can pour it in a jar an preserve it.
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Broast Sauce
Ingredients:
Yogurt ½ cup
Potato I boiled
Garlic Paste 1 tsp
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp
Method
Blend all the ingredients together.
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Honey Mustard Sauce
Ingredients
Honey 2-3 tbsp
Mustard paste 1 tsp heaped
Lemon juice 2 tbsp
Mayonnaise or cream 1 tbsp
Method:
Mix all above together and serve with chicken strips
////////////////////////////////.
Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)...
1 Tbsp crushed chilli*
1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli
////////////////////////////////
Salsa
Ingredients
Tomato 1 can
Onion chopped 3 tbsp
Tomato paste 1 tbsp
Crushed red pepper 1 tsp
Crushed coriander ½ tsp
Garlic paste 1 tsp
Sugar 1 tsp
Green chilies chopped 2
Capsicum chopped 3 tbsp
White cumin ground ½ tsp
Salt ½ tsp
Oil 2 tbsp
Method
Heat oil; add garlic paste with onion, and capsicum. Cook for 2 minutes. Add can tomatoes, with all the seasonings. Cook for 10 minutes till thick. Lastly add tomato paste and remove.
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Raw Mango Chatni
Ingredients
Raw mango 2
Onion (chopped) 2
Green chilies (chopped) 2
Coriander leaves 2 tbsp
Sugar 4 tbsp
Method:
Boil raw mango with skin for 30 minutes. Remove skin and squeezed out pulp then mix all the above and serve
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Imlee Ki Chatni
Ingredients
Tamarind pulp 1-1/2 cup
Green chilies 4
Chili powder ½ tsp
Garlic paste 1 tsp
Coriander leaves 3 tbsp
Mint leaves 10
Sugar 1 tsp
Salt ¼ tsp
Roasted cumin seeds 1 tsp
Method
Blend all together and serve with Bar BQ.
//////////////////////////////////////////////////
Tomato ketchup (2)
Ingredients
1-1/2 kg tomatoes*
1 tsp ginger/garlic paste
1 tsp Shan tez lal mirch powder
200 gms (1 pao) sugar
1 cup brown vinegar (you can use white, but brown gives better colour)
1-1/2 tsp saltSpice bag - take a 4 inch x 4 inch piece of mulmul and add spices. Add spices and tie with string.
4 whole dried red chilli
2 large sticks of cinnamon
1 tsp whole black pepper
1 tsp cloves
1/2 tsp fennel seeds (optional)
Place strained tomatoes in a pan, place on medium heat. Add Ginger/ garlic paste, vinegar, salt, and spice bag. Cook with lid on over medium heat until sauce has thickened. Ensure you stir every now and then to stop it from sticking.
Once tomatoes have gone to ketchup thickness, remove spice bag and pour in sterilized jars/bottles.
*to prepare tomatoesTake 1-1/2 tomatos, wash well, drain and cut each tomatoes into 4.Place in pan and add tomatoes. Cover and cook for 15 minutes. Do not add anything else at this point. Strain through fine plastic strainer or blend then strain through a mulmul cloth. Never use a aluminium strainer to strain tomatoes or anything acidic.
To sterilize jars - wash jars in hot water with detergent. Rinse well and either plance in oven on lowest setting till fully dry or place jars in large pan so water can get in jars and boil jars for 15 minutes - carefully remove from boiling water - removing as much water as possible.
/////////////////////////////////
White sauce
ingredients:
butter 2 TBS
Flour 3TBS
chicken stock 1 and 1/2 cup
milk 1 and 1/2 cup
mustard paste1 tsp
white ppr 1/4 tsp
cheddar cheese 2 slices or 2 TBS
method:
cook all to thick using whisk at all times.also if u use chicken cube or chicken powder like i did, then dont add salt.
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
////////////////////////////////
Worcestershire sauce
Ingredients:
1 tsp black pepper
2 pinches chilli powder
3 oz Soya sauce
6 garlic cloves, crushed
8 oz vinegar
Method:
Liquidise or process the ingredients together until smooth and store in an airtight bottle. Shake well before use.
////////////////////////////////////////////
chaat masala powder
3 table sp zeera
1 table sp black pepper
15 whole red chilli
roast above then make powder by adding below ingridients 2:
1 teaspoon salt
2 teaspoon black salt
4 table sp mango powder khatai powder
1 table spoon dry ginger powder
mix it and use it
/////////////////////////////////////////
Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
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Garam Masala Powder
Ingredients
White cumin whole 1 cup
Black pepper whole ½ cup
Cloves ¼ cup
Black cardamom 12
Green cardamom 25
Mace 1 tbsp
Nutmeg 1
Cinnamon sticks 12
Method
Grind together 1 cup white cumin whole, ½ cup black pepper whole, ¼ cup cloves, 12 black cardamoms , 25 Green cardamom, 1tbsp mace, 1 nutmeg and 12 cinnamon sticks. Sieve, fill and store in bottle, use as required.
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Garam masala mix
1/2 cup white cumin seeds
1/4 cup cloves
1 whole nutmeg
1tsp jaiwetri..
1/4 cup green cardamom
1/4 cup black cardamom
12 sticks of cinnamon
Grind all above spices and sieve it. Repeat grinding and sievibg process at least 4-5 times until mix becomes a powder. Keep stored in airtight jar.
/////////////////////////////////////////////
Garam Masala
Cumin seed: 2tbsp
Coriander seeds: 4tbsp
Black peppercorns: 1tbsp
Cardamom seeds: 2tbsp... See More
Cinnamon stick: 3'' pieces
Nutmeg: 1/2
Whole cloves: 1 tsp
Dry roast each spice separtely. Dry grind together except nutmeg. Grate nutmeg and mix in. Store in an air tight bottle.
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Yogurt Chutney
Ingredients
Yogurt 1 cup
Salt ¼ tsp
Black pepper ¼ tsp
Garlic paste ¼ tsp
Roasted and crushed cumin ½ tsp
Method
Mix well ¼ tsp Salt, ¼ tsp Black pepper, ¼ tsp Garlic paste and ½ tsp Roasted and crushed cumin in 1 cup Yogurt.
//////////////////////////////////////
HP sauce
12 Cups chopped apples
12 Cups chopped blue plums -prune plums
2 onions
3 heads of garlic
1/4 cup pickling salt
3 cups white sugar
6 Cups malt vinegar
2 teaspoons ginger
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cayenne
Cook fruit, onions, and garlic. Press though sieve, puree in a blender, or use a berry press. Add spices and boil down until fairly thick (this can take quite awhile).
Process in hot water bath for 15 minutes. If I remember right I think it makes about 8 pints but it's been almost a year since I made it! When I make it this year I'll update as to the exact amount.
Can be used on meat, eggs, and for a dipping sauce
///////////////////////////////////////////////////////////
Special dhokra chatni
Ingredients
Cocom 8
Kashmiri red chili 4
Garlic 6 cloves
...Method
Soak together 8 cocom, 4 red chili and 6 cloves of garlic for 4 hours, cook in 1 cup water for 10 minutes, grind well. Heat ¼ cup oil add 1 tsp cumin seeds, add this on top of the chatni, cook for another 5 minutes and remove, serve with dhokry/////////////////////////
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Homemade Worcestershire Sauce
2 cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
2. Store in the refrigerator.
Makes about 3/4 cup.
/////////////////////////////
Chat Masala
Ingredients
White cumin seeds 3 tbsp
Whole black pepper 1 tbsp
Button red chilies 12
Dried ginger powder 2 tsp
Black salt 2 tsp
Raw mango powder 4 tbsp
Salt 1 tsp leveled
Method
Separately roast 3 tbsp white cumin whole, 1 tbsp black pepper corn and 12 whole red chilies in a frying pan, grind finely together then mix 2 tsp dried ginger powder, 2 tsp black salt, 4 tbsp Raw mango powder and 1 tsp salt, mix all well and use as required.
//////////////////////////////////
Chaat Masala
Ingredients
Cumin seeds-1tbsp
Dried mint leaves-1tsp
Asafoetida-1/4tsp...
Rock salt-1tbsp
Amchur powder(dry mango powder)-2tbsp
Cloves-5nos
Ginger powder-1tsp
Cayenne pepper powder-1tsp
Tartaric acid-1/4tsp
Black pepper powder-1tbsp
Salt-2tsp
Method
Put cumin seeds,dried mint leaves and cloves in a pan and heat gently.
When the smell comes out remove it from fire and grind well with rock salt.
Mix it with all other ingredients,cool and keep it in air tight containers.
////////////////////////////////////////////////
Mustard paste
3 Tbsp mustard powder
1-1/2 Tbsp vinegar
Mix both ingredients together. Careful not to breath in the mustard powder before and after mixing.
Allow to sit covered in fridge overnight before using. If it thickens too much add a few drops of water.
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white sauce for pasta
,ingredients:butter 2 TBS+Flour 3TBS+chicken stock 1 and 1/2 cup+milk 1 and 1/2 cup+mustard paste1 tsp+white ppr 1/4 tsp+cheddar cheese 2 slices or 2 TBS = method:
cook all to thick using whisk at all times.......also if u use chicken cube or chicken powder like i did, then dont add salt.........
Here is the anoyher recipe Shireen Aunty used for Chicken lasagne - it can be also used for pasta. This is more a cheese sauce (put a little extra cheese and make s great macaroni and cheese) or remove cheese for a white sauce and flavour as you would like.
Cheese sauce for chicken lasagne
3 Tbsp butter
2 Tbsp heaped flour.
1/2 tsp salt
1/2 tsp white pepper
1-1/2 cup milk
1/2 cup water
1/2 cup of the grated cheese.
1 Tbsp Parmesan cheese
Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.
Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done
//////////////////////////////////////////////
Keri ki Chatni
Ingredients
Raw Mango (peeled and cut into thin slices) 1 kg
White vinegar 1 cup
Water 3 cups
Sugar 1 kg
Salt 1 tsp leveled
Chili powder 1 tsp
Ginger chopped 2 tbsp
Garlic finely chopped 2 tbsp
Whole red chilies (washed in vinegar and dried) 15
Method
Peel and cut raw mangoes into slices. Soak in water for 1 hour. Remove in strainer. Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mango half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup remains.
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Garlic Dip
Ingredients
Curd cheese 1 cup
Garlic paste 1 tsp
Chili powder ½ tsp
Salt ½ tsp
Cream 2 tbsp
Method
Beat 1 cup curd cheese till smooth; add in 2 tbsp cream, 1 tsp garlic, ½ tsp salt and ½ tsp chili powder, chill and serve with potato wafers, carrots and cucumber sticks.
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