Banoffee Pie
Ingredients for Base
Digestive Biscuit 1 packet
Butter (melted) 4 ounces
Ingredients for Filling
...Butter 6 ounces
Castor Sugar 6 ounces
Condensed Milk 1 tin
Banana 3
Fresh Cream as required
Chocolate Sauce for garnish
Method for Base
In a bowl, mix together 1 packet crushed digestive biscuit and 4 ounces melted butter. Now put this mixture in a pie plate and make Base. Chill till firm.
Method for Filling
In a pan, heat 6 ounces butter, add 6 ounces caster sugar and cook till sugar melts. Now add 1 tin condensed milk and cook till it starts boiling. Pour this mixture on prepared base. Freeze for 30 minutes till firm. Now cut 3 bananas in diagonal slices. Garnish banoffee pie with banana slices. Now beat fresh cream and pour in star nozzle piping bad. Garnish pie with cream, decorate with rectangular chocolate pieces. Spread some chocolate sauce and serve.
Saturday, 15 December 2012
Biscuit Trifle by shireen
Biscuit Trifle
Round Marie bisects 1bigger packet
National strawberry jelly 1 packet
National Banana jelly 1 packet
Tetra pack cream for topping 1 packet
...Pine apple 1 tin
Flaked almonds 3 tbsp
Ingredients for vanilla cream
Egg yolks 2
Milk 4 cups
Cream ½ cup
Vanilla essence ½ tsp
Sugar 8 tbsp
Corn flour 3 tbsp heaped
Method
Make vanilla cream by heating 4 cups milk. In a bowl whisk 2 egg yolks, 8 tbsp sugar, 3 tbsp corn flour, and ½ cup cold milk, remove milk from fire and add the yolk mixture, stirring continuously, put it back on flame and cook stirring till thick, remove and cool completely, add ½ tsp vanilla essence and ½ cup cream. Dissolve strawberry jelly in 1 cup of water set till firm; dissolve banana jelly in 1 cup of water set till firm.
To assemble
In a rectangular dish arrange a layer of biscuit ( not crushwd layer biscuits )then pineapple, strawberry and banana jelly cut into cubes, vanilla cream, repeat layer, decorate top with fresh cream, toasted flaked almonds, jelly cubes, serve chilled.
Round Marie bisects 1bigger packet
National strawberry jelly 1 packet
National Banana jelly 1 packet
Tetra pack cream for topping 1 packet
...Pine apple 1 tin
Flaked almonds 3 tbsp
Ingredients for vanilla cream
Egg yolks 2
Milk 4 cups
Cream ½ cup
Vanilla essence ½ tsp
Sugar 8 tbsp
Corn flour 3 tbsp heaped
Method
Make vanilla cream by heating 4 cups milk. In a bowl whisk 2 egg yolks, 8 tbsp sugar, 3 tbsp corn flour, and ½ cup cold milk, remove milk from fire and add the yolk mixture, stirring continuously, put it back on flame and cook stirring till thick, remove and cool completely, add ½ tsp vanilla essence and ½ cup cream. Dissolve strawberry jelly in 1 cup of water set till firm; dissolve banana jelly in 1 cup of water set till firm.
To assemble
In a rectangular dish arrange a layer of biscuit ( not crushwd layer biscuits )then pineapple, strawberry and banana jelly cut into cubes, vanilla cream, repeat layer, decorate top with fresh cream, toasted flaked almonds, jelly cubes, serve chilled.
New Orleans jazz pizza by shireen
New Orleans jazz pizza
Ingredients for dough
Egg 1
Flour 2 cups heaped
Wheat flour ½ cup
...Oil ¼ cup
Instant yeast 1 ½ tbsp
Sugar 1 tsp heaped
Salt ¾ tsp
Luke warm water to knead
Ingredients for filling
Capsicum 1 thinly sliced
Chicken breasts 2 thinly sliced
Orange color pinch
Grated cheddar cheese 1 cup
Grated mozzarella cheese 1 cup
Oregano leaves 1 tsp
Oil 1 tbsp
Ginger garlic paste ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
All spice powder ½ tsp
Crushed cumin ½ tsp
Crushed red pepper ½ tsp
Lemon 2 tbsp
Pizza sauce 5 tbsp
Onion sliced 3 to 4 tbsp
Method for pizza dough
In a bowl combine 2 cup flour, ½ cup wheat flour, 1 ½ cup instant yeast, 1 tsp sugar, ¾ tsp salt, 1 egg, ¼ cup oil mix all well and knead to soft dough with Luke warm water as required. Bang dough and leave to rise for 1 hour in a greased bowl. Greased 12 inches pizza plate with 2 tbsp oil, roll the raison pizza dough to ¼ inch thick and spread in a greased pizza plate, brush with 5 tbsp pizza sauce, sprinkle 2 tbsp cheddar cheese, cover with filling and cheese, leave it covered for 30 minutes to rise, bake in a pre heated oven for 30 minutes till done on 200 degree c.
Method for filling
Cut 2 chicken breast into thin slices, marinate with ½ tsp ginger garlic paste, ½ tsp salt, ½ tsp crushed red pepper, ½ tsp all spice, ½ tsp crushed cumin, 2 tbsp lemon juice, pinch of orange color, pan fry in 1 tbsp oil for 10 minutes till chicken done.
Ingredients for dough
Egg 1
Flour 2 cups heaped
Wheat flour ½ cup
...Oil ¼ cup
Instant yeast 1 ½ tbsp
Sugar 1 tsp heaped
Salt ¾ tsp
Luke warm water to knead
Ingredients for filling
Capsicum 1 thinly sliced
Chicken breasts 2 thinly sliced
Orange color pinch
Grated cheddar cheese 1 cup
Grated mozzarella cheese 1 cup
Oregano leaves 1 tsp
Oil 1 tbsp
Ginger garlic paste ½ tsp
Crushed red pepper ½ tsp
Salt ½ tsp
All spice powder ½ tsp
Crushed cumin ½ tsp
Crushed red pepper ½ tsp
Lemon 2 tbsp
Pizza sauce 5 tbsp
Onion sliced 3 to 4 tbsp
Method for pizza dough
In a bowl combine 2 cup flour, ½ cup wheat flour, 1 ½ cup instant yeast, 1 tsp sugar, ¾ tsp salt, 1 egg, ¼ cup oil mix all well and knead to soft dough with Luke warm water as required. Bang dough and leave to rise for 1 hour in a greased bowl. Greased 12 inches pizza plate with 2 tbsp oil, roll the raison pizza dough to ¼ inch thick and spread in a greased pizza plate, brush with 5 tbsp pizza sauce, sprinkle 2 tbsp cheddar cheese, cover with filling and cheese, leave it covered for 30 minutes to rise, bake in a pre heated oven for 30 minutes till done on 200 degree c.
Method for filling
Cut 2 chicken breast into thin slices, marinate with ½ tsp ginger garlic paste, ½ tsp salt, ½ tsp crushed red pepper, ½ tsp all spice, ½ tsp crushed cumin, 2 tbsp lemon juice, pinch of orange color, pan fry in 1 tbsp oil for 10 minutes till chicken done.
Lemon Sour Cream Delight by shireen
Lemon Sour Cream Delight
Ingredients
Condensed milk 1 tin
Pineapple chunks 1 cup
Fruit cock tail 1 cup
...National lemon or pineapple jelly 1 packet
Yogurt 8 ounces
Fresh cream 8 ounces
Colored vermicelli boiled ½ cup
Method
In a medium bowl beat 8 ounces yogurt, 1 tin condensed milk and 8 ounces fresh cream well, mix in 1 packet pineapple jelly with 1 cup pineapple chunks, 1 cup fruit cock tail, ½ cup colored boiled vermicelli, mix all well and serve chilled.
Ingredients
Condensed milk 1 tin
Pineapple chunks 1 cup
Fruit cock tail 1 cup
...National lemon or pineapple jelly 1 packet
Yogurt 8 ounces
Fresh cream 8 ounces
Colored vermicelli boiled ½ cup
Method
In a medium bowl beat 8 ounces yogurt, 1 tin condensed milk and 8 ounces fresh cream well, mix in 1 packet pineapple jelly with 1 cup pineapple chunks, 1 cup fruit cock tail, ½ cup colored boiled vermicelli, mix all well and serve chilled.
Mocha Almond Cake by shireen
Mocha Almond Cake
Ingredients
Butter 4 ounces
Eggs 2 separated
Caster sugar 1 cup
...Flour 1 cup sieved
Almonds ground ½ cup
Sour cream ½ cup
Warm water ¼ cup
Baking powder 1 tsp heaped
Vanilla essence 1 tsp
Coffee 1 tsp
Flaked almonds roasted for decoration 2 tbsp
Cocoa powder 2 tbsp
Ingredients for icing
Icing sugar 1 ½ cup
Coco powder 1 tbsp
Butter 2 ½ ounce
Coffee 1 tsp
Boiling water 1 to 2 tbsp as required
Method
greased an 8 inch ring pan well, dissolve 1 tsp coffee in water and blend with 1 tbsp sifted coco powder. Beat 4 ounces butter, 1 cup caster sugar and 1 tsp vanilla essence till light and fluffy add in 1 egg yolk at a time and beat. Also add in ½ cup sour cream and ½ cup ground almonds. Sift together 1 cup flour and 1 tsp baking powder and add to the butter and sugar mixture also mix in the coffee and coco mixture beat egg white stiff fold into mixture, spread into prepared pan, bake on 180 degree for 40 minutes, remove, cool completely, spread with icing and sprinkle with 2 tbsp toasted almonds.
Method for icing
In a bowl mix 1 ½ cup icing sugar, 1 tbsp coco powder, 2 ½ ounces butter. Mix together 1 tsp instant coffee, 2 tbsp cocoa powder in ¼ cups boiling water and add to the butter mixture. Beat till smooth.
for sour cream mix 1tsp lemon juice in half cup cream ur sour cream is ready Quratulain
for roasted almonds boil almonds,remove chilka and slice them into two halves....just toast them on a hot tawa .....until they turn light brown.
Ingredients
Butter 4 ounces
Eggs 2 separated
Caster sugar 1 cup
...Flour 1 cup sieved
Almonds ground ½ cup
Sour cream ½ cup
Warm water ¼ cup
Baking powder 1 tsp heaped
Vanilla essence 1 tsp
Coffee 1 tsp
Flaked almonds roasted for decoration 2 tbsp
Cocoa powder 2 tbsp
Ingredients for icing
Icing sugar 1 ½ cup
Coco powder 1 tbsp
Butter 2 ½ ounce
Coffee 1 tsp
Boiling water 1 to 2 tbsp as required
Method
greased an 8 inch ring pan well, dissolve 1 tsp coffee in water and blend with 1 tbsp sifted coco powder. Beat 4 ounces butter, 1 cup caster sugar and 1 tsp vanilla essence till light and fluffy add in 1 egg yolk at a time and beat. Also add in ½ cup sour cream and ½ cup ground almonds. Sift together 1 cup flour and 1 tsp baking powder and add to the butter and sugar mixture also mix in the coffee and coco mixture beat egg white stiff fold into mixture, spread into prepared pan, bake on 180 degree for 40 minutes, remove, cool completely, spread with icing and sprinkle with 2 tbsp toasted almonds.
Method for icing
In a bowl mix 1 ½ cup icing sugar, 1 tbsp coco powder, 2 ½ ounces butter. Mix together 1 tsp instant coffee, 2 tbsp cocoa powder in ¼ cups boiling water and add to the butter mixture. Beat till smooth.
for sour cream mix 1tsp lemon juice in half cup cream ur sour cream is ready Quratulain
for roasted almonds boil almonds,remove chilka and slice them into two halves....just toast them on a hot tawa .....until they turn light brown.
Fruit Pizza by shireen
Fruit Pizza
Ingredients for base
Flour 1 cup heaped
Oats ¼ cups
Butter 4 ounces
...Salt a pinch
Brown sugar 4 tbsp
Walnuts 4 tbsp crushed
Ingredients for filling
Tinned cherries 1 tin
Tinned pineapple 1 tin
Kiwi 2 slice
Cream cheese 4 ounce
Packet cream 8 ounces
Vanilla essence 1 tsp
Ingredients for glaze
Any tinned fruit syrup ½ cup
Orange juice ¼ cup
Lemon juice 1 tbsp
Sugar 2 tbsp
Method for base
In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.
Method for filling
In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.
Method for glaze
In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.
Ingredients for base
Flour 1 cup heaped
Oats ¼ cups
Butter 4 ounces
...Salt a pinch
Brown sugar 4 tbsp
Walnuts 4 tbsp crushed
Ingredients for filling
Tinned cherries 1 tin
Tinned pineapple 1 tin
Kiwi 2 slice
Cream cheese 4 ounce
Packet cream 8 ounces
Vanilla essence 1 tsp
Ingredients for glaze
Any tinned fruit syrup ½ cup
Orange juice ¼ cup
Lemon juice 1 tbsp
Sugar 2 tbsp
Method for base
In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.
Method for filling
In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.
Method for glaze
In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.
Nihari by shireen
Nihari
Ingredients
Beef 1 kg (bong)
Prepared nihari masala 4 tbsp
Onion ½ cup chopped..
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 2 ½ tbsp
Flour ½ cup
Water ½ cup
Ghee 1 cup
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Yogurt ½ cup
Fresh Coriander as required
Fresh Green chilies as required
Fresh Lemon sliced as required
Fresh Ginger sliced as required
Ingredient nihari masala
Cinnamon 2 pieces
Black cardamom 2
Green cardamom 6
Black pepper 12
Fennel seed 3 tbsp
Dried ginger 1 tbsp
Maize 6 pieces
Nut met ½ tsp
Method for nihari masala
Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.
Method for nihari
Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
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Nihari
Nihari masala
3 Tbsp fennel seed (sonf)
2-3 sticks cinnamon
6 green cardamom..
2 black cardamom
12-15 whole black peppercorns
1 Tbsp dried Ginger
6 pieces mace (Jawatri)
1/2 inch piece of nutmeg (jaifal)
1 Tbsp Shan corriander powder
1-1/2 Tbsp Shan Tez lal Mirch masala
1/4 Tbsp Shan tumeric powder.
Grind all spices together in a coffe/spice grinder. This is your Nihari masala.
Nihari
1 kg beef meat (bong) cut into big pieces, include I bone piece.
2/2 cup ghee
1 onion finely chopped
1 Tbsp salt
1 Tbsp Shan Tez Lal Mirch masala
4 Tbsp Nihari masala (see above)
2 Tbsp Shan Ginger/garlic paste
1/2 cup water
1/2 cup flour
1/2 cup atta
1/2 cup yogurt (beaten)
10 cups additional water
Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.
In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)
After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.
* only use ghee don't make with oil.
Once cooked dish out and serve with the following garnish:
Lemon wedges
Chopped green corriander
Chopped green chillies
Fried onion
Fresh Ginger cut in thin julienne.
Serve along side hot naan.
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Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
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Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
.
Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
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Ingredients
Beef 1 kg (bong)
Prepared nihari masala 4 tbsp
Onion ½ cup chopped..
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 2 ½ tbsp
Flour ½ cup
Water ½ cup
Ghee 1 cup
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Yogurt ½ cup
Fresh Coriander as required
Fresh Green chilies as required
Fresh Lemon sliced as required
Fresh Ginger sliced as required
Ingredient nihari masala
Cinnamon 2 pieces
Black cardamom 2
Green cardamom 6
Black pepper 12
Fennel seed 3 tbsp
Dried ginger 1 tbsp
Maize 6 pieces
Nut met ½ tsp
Method for nihari masala
Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.
Method for nihari
Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
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Nihari
Nihari masala
3 Tbsp fennel seed (sonf)
2-3 sticks cinnamon
6 green cardamom..
2 black cardamom
12-15 whole black peppercorns
1 Tbsp dried Ginger
6 pieces mace (Jawatri)
1/2 inch piece of nutmeg (jaifal)
1 Tbsp Shan corriander powder
1-1/2 Tbsp Shan Tez lal Mirch masala
1/4 Tbsp Shan tumeric powder.
Grind all spices together in a coffe/spice grinder. This is your Nihari masala.
Nihari
1 kg beef meat (bong) cut into big pieces, include I bone piece.
2/2 cup ghee
1 onion finely chopped
1 Tbsp salt
1 Tbsp Shan Tez Lal Mirch masala
4 Tbsp Nihari masala (see above)
2 Tbsp Shan Ginger/garlic paste
1/2 cup water
1/2 cup flour
1/2 cup atta
1/2 cup yogurt (beaten)
10 cups additional water
Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.
In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)
After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.
* only use ghee don't make with oil.
Once cooked dish out and serve with the following garnish:
Lemon wedges
Chopped green corriander
Chopped green chillies
Fried onion
Fresh Ginger cut in thin julienne.
Serve along side hot naan.
/////////////////////////////////////////////////
Hot n Spicy Nahari
Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups
Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup
Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.
Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
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Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
.
Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
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American Chopsuey by shireen
American Chopsuey
Ingredients:
Egg noodles 1 packet
Chicken(boneless) 1cup(optional)
Prawns 1 cup(optional)...
Carrot 1 (cut into juliennes)
Capsicum 1 (cut into juliennes)
Onion 1 (cut into juliennes)
Green onion leaves ½ cup
Cabbage 1 cup
Egg 1 (half fry for garnish)
Oil 2 tbsp
Ketchup 4 tbsp
Salt ½ tsp
Stock ½ cup
Crushed garlic 1 tbsp
Vinegar 2 tbsp
White pepper ½ tsp
Corn flour 1 tbsp (dissolved into 2 tbsp water)
Chilly garlic sauce 3 tbsp
Sugar 2 tbsp
Chinese salt ½ tsp
Method
Boil noodles for 5 minutes, strain and dry
Deep fry noodles in batches till crisp and keep aside.
In a large pan heat oil and sauté crushed garlic.
Add in the vegetables with all the seasonings and sauté for 2 minutes,
Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water) stirring continuously until the gravy thickens.
Spread gravy over fried noodles in a platter. Top with fried egg and serve.
Ingredients:
Egg noodles 1 packet
Chicken(boneless) 1cup(optional)
Prawns 1 cup(optional)...
Carrot 1 (cut into juliennes)
Capsicum 1 (cut into juliennes)
Onion 1 (cut into juliennes)
Green onion leaves ½ cup
Cabbage 1 cup
Egg 1 (half fry for garnish)
Oil 2 tbsp
Ketchup 4 tbsp
Salt ½ tsp
Stock ½ cup
Crushed garlic 1 tbsp
Vinegar 2 tbsp
White pepper ½ tsp
Corn flour 1 tbsp (dissolved into 2 tbsp water)
Chilly garlic sauce 3 tbsp
Sugar 2 tbsp
Chinese salt ½ tsp
Method
Boil noodles for 5 minutes, strain and dry
Deep fry noodles in batches till crisp and keep aside.
In a large pan heat oil and sauté crushed garlic.
Add in the vegetables with all the seasonings and sauté for 2 minutes,
Then add the chicken stock. When it starts to boil add in the corn flour (dissolved in water) stirring continuously until the gravy thickens.
Spread gravy over fried noodles in a platter. Top with fried egg and serve.
Tandori paratha by shireen
Tandori paratha
Ingredients
Flour 2 cups
Oil ¼ cup
Egg 1..
Instant yeast 1 tbsp
Salt ½ tsp
Sugar 1 tsp
Ghee for frying
Method
Mix together flour, egg sugar salt, yeast and oil. And knead to medium soft dough. Leave to rise for 1 hour. Make into 5 balls. Roll in to quarter plate size, apply ghee, sprinkle flour, and roll in to a Swiss roll. Form into a ball again, roll into a dinner plate size paratha. Shallow fry on tawa and serve immediately.
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Tandoori Paratha
2 cups heaped flour
1-1/2 tsp instant yeast
1/2 tsp salt
1 tsp castor sugar...
1 egg
1/4 cup oil
Lukewarm water as required.
Mix dough ingredients together, and add lukewarm water as required to make a soft dough. Place dough in greased bowl with oil on top of dough and allow to rise 45 mins.
Preheat oven to 190 degrees
Punch dough down, so air is removed
And roll dough into log. Break dough into 5 pieces. Make each piece into a ball and roll out dough to quarter plate size. Rub with ghee and a sprinkle if flour, and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and press. Roll dough out into size of dinner plate. (dough shoukd be a little thick) Place rolled dough on greased oven tray and bake for 10mins.* Take each paratha and fry with ghee till both sides are golden. You can either make them crunchy by cooking a bit extra if required.
If you don't have an oven, cook paratha in each side with no ghee. Then add ghee and fry till golden on each side. You can crush paratha if desired.
Serve with Saag Gosht or Fry keema
Enjoy
*if you wish, remove paratha from oven or cook on thava on either side with no ghee and allow it to cool. Wrap each paratha individually in either plastic wrap or foil and freeze. When ready to eat, remove from freezer, fry and enjoy.
Ingredients
Flour 2 cups
Oil ¼ cup
Egg 1..
Instant yeast 1 tbsp
Salt ½ tsp
Sugar 1 tsp
Ghee for frying
Method
Mix together flour, egg sugar salt, yeast and oil. And knead to medium soft dough. Leave to rise for 1 hour. Make into 5 balls. Roll in to quarter plate size, apply ghee, sprinkle flour, and roll in to a Swiss roll. Form into a ball again, roll into a dinner plate size paratha. Shallow fry on tawa and serve immediately.
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Tandoori Paratha
2 cups heaped flour
1-1/2 tsp instant yeast
1/2 tsp salt
1 tsp castor sugar...
1 egg
1/4 cup oil
Lukewarm water as required.
Mix dough ingredients together, and add lukewarm water as required to make a soft dough. Place dough in greased bowl with oil on top of dough and allow to rise 45 mins.
Preheat oven to 190 degrees
Punch dough down, so air is removed
And roll dough into log. Break dough into 5 pieces. Make each piece into a ball and roll out dough to quarter plate size. Rub with ghee and a sprinkle if flour, and then roll like a Swiss roll. Hold each end of roll, and bounce dough down to bench so centre of roll hits bench and stretches. Then spiral dough and press. Roll dough out into size of dinner plate. (dough shoukd be a little thick) Place rolled dough on greased oven tray and bake for 10mins.* Take each paratha and fry with ghee till both sides are golden. You can either make them crunchy by cooking a bit extra if required.
If you don't have an oven, cook paratha in each side with no ghee. Then add ghee and fry till golden on each side. You can crush paratha if desired.
Serve with Saag Gosht or Fry keema
Enjoy
*if you wish, remove paratha from oven or cook on thava on either side with no ghee and allow it to cool. Wrap each paratha individually in either plastic wrap or foil and freeze. When ready to eat, remove from freezer, fry and enjoy.
Chicken Florentine by shireen
Chicken Florentine
Ingredients
Boneless chicken ½ kg cubes
Salt and pepper ½ tsp each
Butter 3 ounces
Spinach 1 bunch chopped, blanched, blended
Flour 2 tbsp
Cream 4 tbsp
Cheddar cheese ½ cup
Chili powder 1 tsp
Grinded mace ¼ tsp
Bread crumbs 2 to 3 tbsp
Ingredients for white sauce
Butter 2 ounce
Flour 2 ounce
Salt, pepper, mustard ½ tsp each
Water 1 cup
Milk 1 cup
Method
Heat oil 2 tbsp, add chicken cubes with salt, pepper, mustard, cook for 5 minutes till chicken nearly done, in another pan heat butter 1 ounce, add 1 tbsp flour, cook for1 minute, add cream, salt, chili powder, mace and blended spinach, make white sauce, keep aside.
To assemble
Grease oven proof dish, spread spinach mixture, top with chicken, white sauce, grated cheddar cheese, bread crumbs, dot with 1 ounce butter, bake for 15 minutes on 180 degree C till done.
Ingredients
Boneless chicken ½ kg cubes
Salt and pepper ½ tsp each
Butter 3 ounces
Spinach 1 bunch chopped, blanched, blended
Flour 2 tbsp
Cream 4 tbsp
Cheddar cheese ½ cup
Chili powder 1 tsp
Grinded mace ¼ tsp
Bread crumbs 2 to 3 tbsp
Ingredients for white sauce
Butter 2 ounce
Flour 2 ounce
Salt, pepper, mustard ½ tsp each
Water 1 cup
Milk 1 cup
Method
Heat oil 2 tbsp, add chicken cubes with salt, pepper, mustard, cook for 5 minutes till chicken nearly done, in another pan heat butter 1 ounce, add 1 tbsp flour, cook for1 minute, add cream, salt, chili powder, mace and blended spinach, make white sauce, keep aside.
To assemble
Grease oven proof dish, spread spinach mixture, top with chicken, white sauce, grated cheddar cheese, bread crumbs, dot with 1 ounce butter, bake for 15 minutes on 180 degree C till done.
Waffles by shireen
Waffles
1-3/4 cup Flour
2 Tbsp heaped Castor Sugar
1 Tbsp Baking powder
2 Eggs
1-3/4 cup Milk
1/2 cup Oil
1 tsp Vanilla essence
Pinch Salt
In a mixing bowl add eggs, milk, oil and vanilla essence and best with an electric mixer. Set aside.
In a seperate bowl sift in flour, baking powder and salt together. Add sugar an...d mix well.
Fold egg mix into the flour mix and mix well so all lumps are removed.
Preheat waffle maker, grease and add 1 cup of mix. Close lid and allow to cook.
Remove when golden brown.
Serve with maple syrup, whipped cream or ice cream with chocolate or strawberry topping.
Enjoy
*if you don't have a waffle iron you could try cooking in a frypan, flipping once bottom has gotten crunchy.
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Waffles
Ingredients
Flour 1 ¾ cup
Sugar 2 tbsp heaped
Baking powder 1 tbsp... See More
Eggs 2
Milk 1 ¾ cup
Oil ½ cup
V...anilla essence 1 tsp
Salt a pinch
Method
Mix together flour, sugar, baking powder, and pinch of salt. In another bowl beat eggs add milk, oil, and vanilla essence, add this mixture to the flour mixture. Mix until combined. Pour 1 cup batter on to a pre heated greased waffle maker. Close lid and heat tilll done. Serve with honey
1-3/4 cup Flour
2 Tbsp heaped Castor Sugar
1 Tbsp Baking powder
2 Eggs
1-3/4 cup Milk
1/2 cup Oil
1 tsp Vanilla essence
Pinch Salt
In a mixing bowl add eggs, milk, oil and vanilla essence and best with an electric mixer. Set aside.
In a seperate bowl sift in flour, baking powder and salt together. Add sugar an...d mix well.
Fold egg mix into the flour mix and mix well so all lumps are removed.
Preheat waffle maker, grease and add 1 cup of mix. Close lid and allow to cook.
Remove when golden brown.
Serve with maple syrup, whipped cream or ice cream with chocolate or strawberry topping.
Enjoy
*if you don't have a waffle iron you could try cooking in a frypan, flipping once bottom has gotten crunchy.
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Waffles
Ingredients
Flour 1 ¾ cup
Sugar 2 tbsp heaped
Baking powder 1 tbsp... See More
Eggs 2
Milk 1 ¾ cup
Oil ½ cup
V...anilla essence 1 tsp
Salt a pinch
Method
Mix together flour, sugar, baking powder, and pinch of salt. In another bowl beat eggs add milk, oil, and vanilla essence, add this mixture to the flour mixture. Mix until combined. Pour 1 cup batter on to a pre heated greased waffle maker. Close lid and heat tilll done. Serve with honey
Bluebery filled Pancakes by shireen
Bluebery filled Pancakes
Pancakes
3 eggs beaten
2 Tbsp castor sugar
1/4 tsp baking powder...
1 cup flour
1 cup milk*
Filling
1/2 -1 can blueberries
Oil for greasing pan.
In a bowl mix eggs and sugar and mix will. Sift flour and baking powder together and add to bowl. Slowly add milk and mix well.* Batter should be thick enough to coat back of spoon and you draw a line in it batter stays inplace. Let batter sit for 10 minutes.
Heat pan, (non stick is preferable) and using a brush or some paper towel, lightly grease surface of pan. Add 1/2 a cup of batter and swirl around pan. When mix has coated all if pan, pour any excess batter back into bowl. Once all mix has set and a little colour on the side being cooked, remove from heat. Brush with oil and repeat till all batter is used. There is no need to cook other side of pancake if making so thin as it cooks all the way through.
Now add 2 spoons of canned blueberries. Either put filling on one edge and roll up, or put filling in centre and fold in half, then half again.
Dust pancakes with icing sugar and drizzle with left over blueberries. If you feel like a real treat add whipped cream.
Enjoy
*if you would prefer thicker pancakes, add less milk so batter is thicker. Brush with a little oil, and cook. Once you see little bubbles. Turn pancake over and cook til light golden colour.
Remove from heat and put blueberries in centre of pancake and add whipped cream if you wish.
**this can also be served as a desert also - add icecream!
***don't worry if first pancake doesn't come out well - normally the first couple of pancakes are not perfect .. These can be the cooks treat.
Pancakes
3 eggs beaten
2 Tbsp castor sugar
1/4 tsp baking powder...
1 cup flour
1 cup milk*
Filling
1/2 -1 can blueberries
Oil for greasing pan.
In a bowl mix eggs and sugar and mix will. Sift flour and baking powder together and add to bowl. Slowly add milk and mix well.* Batter should be thick enough to coat back of spoon and you draw a line in it batter stays inplace. Let batter sit for 10 minutes.
Heat pan, (non stick is preferable) and using a brush or some paper towel, lightly grease surface of pan. Add 1/2 a cup of batter and swirl around pan. When mix has coated all if pan, pour any excess batter back into bowl. Once all mix has set and a little colour on the side being cooked, remove from heat. Brush with oil and repeat till all batter is used. There is no need to cook other side of pancake if making so thin as it cooks all the way through.
Now add 2 spoons of canned blueberries. Either put filling on one edge and roll up, or put filling in centre and fold in half, then half again.
Dust pancakes with icing sugar and drizzle with left over blueberries. If you feel like a real treat add whipped cream.
Enjoy
*if you would prefer thicker pancakes, add less milk so batter is thicker. Brush with a little oil, and cook. Once you see little bubbles. Turn pancake over and cook til light golden colour.
Remove from heat and put blueberries in centre of pancake and add whipped cream if you wish.
**this can also be served as a desert also - add icecream!
***don't worry if first pancake doesn't come out well - normally the first couple of pancakes are not perfect .. These can be the cooks treat.
Country Scramble Eggs by shireen
Country Scramble Eggs
3 eggs
1/4 tsp black pepper powder
1/4 tsp salt
3 Tbsp onion- finely chopped
3 Tbsp capsicum - finely chopped
3 Tbsp mushrooms sliced
1 sausage - cut into small cubes
3 green onions - finely sliced
3 Tbsp cheddar cheese - grated (optional)
2 Tbsp green corriander -chopped (optional)
2 Tbsp green chilli - fin...ely chopped (optional)
2 Tbsp butter + 1 Tbsp oil
In a bowl add eggs, salt, pepper, and milk. Beat well and set aside.
Heat pan, add butter and oil over a medium heat. Add onions and stir well.
Add green corriander and chillies if using.
Add remaining vegetables with onion and mix well. Evenly distribute vegetables over surface of the pan. Add beaten egg mix over vegetables and let egg mix set for 1 minute Add cheese and gently mix egg mix.
Transfer to serving platter and serve with toast, butter and jam.
Enjoy.
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Country scramble
Ingredients
Eggs 3
Milk ¼ cup... See More
Salt ¼ tsp
Black pepper ¼ tsp
Butter 2 tbsp
Oil 1tbsp...
Ingredients for filling
Sausages Chopped 4 tbsp
Onion chopped 3 tbsp
Capsicum chopped 3 tbsp
Cheddar cheese 3tbsp
Mushrooms slice 3 tbsp
Method
Beat eggs, milk, salt and pepper. Heat butter. Sauté sausages, onion, mushrooms, and capsicum for 2 minute. Pour in egg mixture. Cook on medium heat. Mix and cook for 2 – 3 minutes. Serve with toast, jam, butter.
3 eggs
1/4 tsp black pepper powder
1/4 tsp salt
3 Tbsp onion- finely chopped
3 Tbsp capsicum - finely chopped
3 Tbsp mushrooms sliced
1 sausage - cut into small cubes
3 green onions - finely sliced
3 Tbsp cheddar cheese - grated (optional)
2 Tbsp green corriander -chopped (optional)
2 Tbsp green chilli - fin...ely chopped (optional)
2 Tbsp butter + 1 Tbsp oil
In a bowl add eggs, salt, pepper, and milk. Beat well and set aside.
Heat pan, add butter and oil over a medium heat. Add onions and stir well.
Add green corriander and chillies if using.
Add remaining vegetables with onion and mix well. Evenly distribute vegetables over surface of the pan. Add beaten egg mix over vegetables and let egg mix set for 1 minute Add cheese and gently mix egg mix.
Transfer to serving platter and serve with toast, butter and jam.
Enjoy.
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Country scramble
Ingredients
Eggs 3
Milk ¼ cup... See More
Salt ¼ tsp
Black pepper ¼ tsp
Butter 2 tbsp
Oil 1tbsp...
Ingredients for filling
Sausages Chopped 4 tbsp
Onion chopped 3 tbsp
Capsicum chopped 3 tbsp
Cheddar cheese 3tbsp
Mushrooms slice 3 tbsp
Method
Beat eggs, milk, salt and pepper. Heat butter. Sauté sausages, onion, mushrooms, and capsicum for 2 minute. Pour in egg mixture. Cook on medium heat. Mix and cook for 2 – 3 minutes. Serve with toast, jam, butter.
Schezwan Chowmein by shireen
Schezwan Chowmein
Ingredients:
Chicken (Boneless)
(Chop into thin match stick strips) 200g
Cabbage 1 cup, thinly sliced...
Green onions 2-3, thinly sliced
Carrots ½ (half), cut into match stick size
Onion ½ (half), thinly sliced
Crushed garlic 1 tsp
Ketchup 3 tbsp
Chili garlic sauce 2 tbsp
Vegetable oil 6-8 tbsp / ½ cup
Egg noodles 200m / 1 packet
Shan Chinese Chowmein seasoning Mix one sachet
Method:
1. Boil egg noodles in 15 cups of boiling water. Cook for only 6 minutes. Then drain and wash in running cold water. Drain and set aside.
2. Heat oil in a large wok. Stir-fry meat on high heat for 1 minute. Stir frequently.
3. Stir-in vegetables and add Shan Chinese Chowmein seasoning Mix. Stir-fry on high heat for 2 minutes. Stir continuously.
4. Add the boiled egg noodles, 1 tsp crushed garlic, 3 tbsp ketchup and 2 tbsp Chili garlic sauce. Stir-fry for 2-3 minutes. Hold forks/spoons in both hands toss and turn the noodles to mix all the ingredients.
5. Cover and simmer on low heat for 5-6 minutes
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Sezchuan Chowmein.
1 packet Shan Chinese Chowmein seasoning mix
1 egg white beaten
1 chicken breast (200gms) thinly sliced
1 onion - sliced thinly...
1 capsicum - sliced thinly
1 carrot - cut in julienned (thin strips)
1 cup cabbage - thinly sliced
1 Tbsp garlic - finely chopped
3 spring onions cut on a diagonal.
2 Tbsp oil
4 Tbsp ketchup
2 Tbsp chilli garlic sauce
1packet egg noodles - boiled as per packet instructions.
In a bowl add egg white, content of chow mein seasoning, and chicken strips. Marinate for 30 minutes.
Heat oil in pan, and garluc until you can smell garluccooking, then add marinated chicken. Stir fry till chicken colour turns white.
All all vegetables except spring onions. Stir well. Add sauces and stir again.
Toss through cooked noodles and spring onion and serve.
Enjoy.
Ingredients:
Chicken (Boneless)
(Chop into thin match stick strips) 200g
Cabbage 1 cup, thinly sliced...
Green onions 2-3, thinly sliced
Carrots ½ (half), cut into match stick size
Onion ½ (half), thinly sliced
Crushed garlic 1 tsp
Ketchup 3 tbsp
Chili garlic sauce 2 tbsp
Vegetable oil 6-8 tbsp / ½ cup
Egg noodles 200m / 1 packet
Shan Chinese Chowmein seasoning Mix one sachet
Method:
1. Boil egg noodles in 15 cups of boiling water. Cook for only 6 minutes. Then drain and wash in running cold water. Drain and set aside.
2. Heat oil in a large wok. Stir-fry meat on high heat for 1 minute. Stir frequently.
3. Stir-in vegetables and add Shan Chinese Chowmein seasoning Mix. Stir-fry on high heat for 2 minutes. Stir continuously.
4. Add the boiled egg noodles, 1 tsp crushed garlic, 3 tbsp ketchup and 2 tbsp Chili garlic sauce. Stir-fry for 2-3 minutes. Hold forks/spoons in both hands toss and turn the noodles to mix all the ingredients.
5. Cover and simmer on low heat for 5-6 minutes
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Sezchuan Chowmein.
1 packet Shan Chinese Chowmein seasoning mix
1 egg white beaten
1 chicken breast (200gms) thinly sliced
1 onion - sliced thinly...
1 capsicum - sliced thinly
1 carrot - cut in julienned (thin strips)
1 cup cabbage - thinly sliced
1 Tbsp garlic - finely chopped
3 spring onions cut on a diagonal.
2 Tbsp oil
4 Tbsp ketchup
2 Tbsp chilli garlic sauce
1packet egg noodles - boiled as per packet instructions.
In a bowl add egg white, content of chow mein seasoning, and chicken strips. Marinate for 30 minutes.
Heat oil in pan, and garluc until you can smell garluccooking, then add marinated chicken. Stir fry till chicken colour turns white.
All all vegetables except spring onions. Stir well. Add sauces and stir again.
Toss through cooked noodles and spring onion and serve.
Enjoy.
Bun Kebab by shireen
Bun Kebab:
Ingredients:
Gram lentil ½ cup
Salt ½ tsp
Chili powder ½ tsp...
White cumin ½ tsp
Black cumin ½ tsp
Water 1 cup
Potatoes 2 cups (boiled & mashed)
Buns 4
Egg whites 2 (stiffly beaten)
Ingredients for chutney
Coriander leaves 1 cup
Mint leaves ½ cup
Green chilies 4
Tomato 1
Khatai powder ½ tsp
Salt ½ tsp
Garlic paste ½ tsp
Yogurt 3 tbsp
Method for chutney:
Blend all the ingredients together
Method:
Boil lentil with 1 cup water, salt, chili powder, white and black cumin till tender and water dries.
Cool and grind and mix with mashed potatoes, make flat kebabs dip in beaten eggs whites and shallow fry.
Cut bun in half heat it on tava with little oil put chutney salad leaves, kebab, cucumber, tomato, top with half bun serve hot.
Ingredients:
Gram lentil ½ cup
Salt ½ tsp
Chili powder ½ tsp...
White cumin ½ tsp
Black cumin ½ tsp
Water 1 cup
Potatoes 2 cups (boiled & mashed)
Buns 4
Egg whites 2 (stiffly beaten)
Ingredients for chutney
Coriander leaves 1 cup
Mint leaves ½ cup
Green chilies 4
Tomato 1
Khatai powder ½ tsp
Salt ½ tsp
Garlic paste ½ tsp
Yogurt 3 tbsp
Method for chutney:
Blend all the ingredients together
Method:
Boil lentil with 1 cup water, salt, chili powder, white and black cumin till tender and water dries.
Cool and grind and mix with mashed potatoes, make flat kebabs dip in beaten eggs whites and shallow fry.
Cut bun in half heat it on tava with little oil put chutney salad leaves, kebab, cucumber, tomato, top with half bun serve hot.
Malai Chicken by shireen
Malai Chicken
Ingredients
Chicken boneless cubes ½ kg
Malai 1 cup
Oil ½ cup
Salt 1 tsp heaped
Desiccated coconut 1 tbsp
Poppy seeds 1 tbsp heaped
Whole spices 1 tbsp
Tandoori color ¼ tsp
Turmeric ¼ tsp
Sugar ½ tsp
Ginger garlic paste 2 tsp leveled
Almonds (sliced & fried)2 tbsp
Brown onion grinded 3 tbsp
Chili powder 1 ½ tsp
Method
Marinate ½ kg chicken with 2 tsp ginger garlic paste, 1 tsp salt, 3 tbsp brown ground onion and ¼ tsp tandoori color, leave it for 30 minutes, heat ½ cup oil in a wok, add 1 tbsp whole spices with 1 tbsp desiccated coconut and 1 tbsp poppy seed paste, also add in 1 ½ tsp chili powder, ¼ tsp turmeric and 1 tsp salt. Fry for 5 minutes, add marinated chicken, cover and cook for 15 minutes till oil comes on top, add in 1 cup Malai and ½ tsp sugar, simmer for 10 minutes, garnish with 2 tbsp sliced fried almonds and serve.
Ingredients
Chicken boneless cubes ½ kg
Malai 1 cup
Oil ½ cup
Salt 1 tsp heaped
Desiccated coconut 1 tbsp
Poppy seeds 1 tbsp heaped
Whole spices 1 tbsp
Tandoori color ¼ tsp
Turmeric ¼ tsp
Sugar ½ tsp
Ginger garlic paste 2 tsp leveled
Almonds (sliced & fried)2 tbsp
Brown onion grinded 3 tbsp
Chili powder 1 ½ tsp
Method
Marinate ½ kg chicken with 2 tsp ginger garlic paste, 1 tsp salt, 3 tbsp brown ground onion and ¼ tsp tandoori color, leave it for 30 minutes, heat ½ cup oil in a wok, add 1 tbsp whole spices with 1 tbsp desiccated coconut and 1 tbsp poppy seed paste, also add in 1 ½ tsp chili powder, ¼ tsp turmeric and 1 tsp salt. Fry for 5 minutes, add marinated chicken, cover and cook for 15 minutes till oil comes on top, add in 1 cup Malai and ½ tsp sugar, simmer for 10 minutes, garnish with 2 tbsp sliced fried almonds and serve.
Cheesy Malai Sticks by shireen
Cheesy Malai Sticks
1/2 kg boneless chicken (cut into cubes)
1 tsp Ginger/garlic paste
2 Tbsp fresh cream (tetrapak is ok)
1 packet Shan Indonesian Satay mix
1 tsp cream
2 Tbsp cheddar cheese - grated
Mix cream Ginger/garlic paste, oil and Satay mix.
Soak bamboo skewers in water for 10 mins, then thread chicken onto skewers
Cover with satay mix, and marinate for 1 hour.
Place in a greased ovenproof dish. Mix cream and cheese together, and place ontop of chicken skewers. Place in a preheated 180 degree oven, and bake for 20- 25 mins or until chicken is golden brown.
Serve with salad.
Enjoy
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.
cheesy malai sticks
Cheesy Malai Sticks Ingredients: Chicken (Boneless) 500 gm Oil/ Butter ¼ cup Egg 1 Ginger garlic paste 1 tsp Cream 2 tbsp Cheddar cheese 2 tbsp Shan Indonesian satay Seasoning Mix one sachet Method Apply Shan Indonesian Satay Seasoning mix,... 1 egg, 1 tbsp ginger garlic paste, 2 tbsp cream and ¼ cup oil on the meat cubes. Marinate for 1 hour or more. Put the chicken on to wet wooden stick or skewers B. B. Q. or grill on the hot plate or grill pan till tender. Serve with satay sauce. Method for Satay Sauce Mix ¼ cup coarsely crushed peanuts, 1/2 cup tamarind pulp, ¼ cup tomato ketchup, 2 tbsp soya sauce and ¼ tsp salt.
Method
Apply Shan Indonesian Satay Seasoning mix, 1 egg, 1 tbsp ginger garlic paste, 2 tbsp cream and ¼ cup oil on the meat cubes. Marinate for 1 hour or more. Put the chicken on to wet wooden stick or skewers B. B. Q. or grill on the hot plate or grill pan till tender. Serve with satay sauce.
Method for Satay Sauce
Mix ...¼ cup coarsely crushed peanuts, 1/2 cup tamarind pulp, ¼ cup tomato ketchup, 2 tbsp soya sauce and ¼ tsp salt.
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Tangari kebab by shireen
Tangari kebab
Chicken leg piece 1/2 kg
Lemon juice 2 tbsp... See More
Yougurt 2 tbsp beaten
Ginger garlic paste 1 tbsp
Orange red colour pinch
Red chilli 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Egg 1
Cumin powder 1 tsp roasted
Olive oil 2 tbsp
2 COOKING DIRECTIONS
Clean and trim excess fat and skin from the drumsticks make three to four long deep incisions.
In chicken add yougurt,lemon juice,ginger garlic paste,Orange red colour, red chilli powder,egg ,corn flour, salt and cumin powder mix well.
Place marinated chicken drumsticks on a baking grill.
Pre heat oven in 180 degree and cook for fifteen to twenty minutes then turn drumsticks couple of times to ensure even cooking and colour.
Serve hot and garnish with sliced lemon and lettuce.
Chicken leg piece 1/2 kg
Lemon juice 2 tbsp... See More
Yougurt 2 tbsp beaten
Ginger garlic paste 1 tbsp
Orange red colour pinch
Red chilli 1 tsp
Salt 1 tsp
Corn flour 1 tbsp
Egg 1
Cumin powder 1 tsp roasted
Olive oil 2 tbsp
2 COOKING DIRECTIONS
Clean and trim excess fat and skin from the drumsticks make three to four long deep incisions.
In chicken add yougurt,lemon juice,ginger garlic paste,Orange red colour, red chilli powder,egg ,corn flour, salt and cumin powder mix well.
Place marinated chicken drumsticks on a baking grill.
Pre heat oven in 180 degree and cook for fifteen to twenty minutes then turn drumsticks couple of times to ensure even cooking and colour.
Serve hot and garnish with sliced lemon and lettuce.
fish pie by shireen
Fish pie
1/2 kg boneless fish fillets
1 tomato cut into 4
1 cup water
1 onion cut in half...
2 large green chillies
3-4 whole black pepper corns
Pinch of salt.
2 Tbsp thinly sliced mushrooms
Wash fish, soak in vingear and salt for 15 minutes and rinse.
Add fish, tomato, onion, chillies, black pepper, salt and water in pan. Cook till fish is soft. Remove fish and flake. Discard all other ingredients. Set aside.
Cheese sauce
2 Tbsp butter
1-1/2 Tbsp heaped flour
1 cup milk
1 cup water
1/2 cup chedder cheese
1/2 tsp mustard powder
1 tsp salt
1 tsp Shan teekhi black pepper powder
Melt butter, add flour and stir well. Add all seasonings and stir well.
Remove from heat, add water and milk and stir well. Continue stirring and cooking on a medium heat until thick. (make sure it's not too thick)
Remove from hear and add grated cheddar cheese. Stir and place in bowl.
Add flakes fish, thinly sliced mushrooms and mix well.
Set aside
Mashed pootatoes
3 large potatoes, peeled
1 Tbsp butter
3-4 Tbsp milk
1/2 tsp salt
1/2 tsp black pepper
1 tsp butter ( to top posatoes)
Boil potatoes till tender, cut into pieces and mash. Add butter, milk, salt and pepper and mix well.
Put potato into piping bag and pipe ontop of fish mix.
If you don't have a piping bag, spoon potato onto fish mix, and with the point end of fork, drag fork over potato to make ridges.
Drop little pieces of butter over potato and bake at 190 degrees for 30 mins or till potato is light golden brown.
Serve with crisp salad and enjoy.
note aunty made fish pie , u can make chicken pie same recipe
1/2 kg boneless fish fillets
1 tomato cut into 4
1 cup water
1 onion cut in half...
2 large green chillies
3-4 whole black pepper corns
Pinch of salt.
2 Tbsp thinly sliced mushrooms
Wash fish, soak in vingear and salt for 15 minutes and rinse.
Add fish, tomato, onion, chillies, black pepper, salt and water in pan. Cook till fish is soft. Remove fish and flake. Discard all other ingredients. Set aside.
Cheese sauce
2 Tbsp butter
1-1/2 Tbsp heaped flour
1 cup milk
1 cup water
1/2 cup chedder cheese
1/2 tsp mustard powder
1 tsp salt
1 tsp Shan teekhi black pepper powder
Melt butter, add flour and stir well. Add all seasonings and stir well.
Remove from heat, add water and milk and stir well. Continue stirring and cooking on a medium heat until thick. (make sure it's not too thick)
Remove from hear and add grated cheddar cheese. Stir and place in bowl.
Add flakes fish, thinly sliced mushrooms and mix well.
Set aside
Mashed pootatoes
3 large potatoes, peeled
1 Tbsp butter
3-4 Tbsp milk
1/2 tsp salt
1/2 tsp black pepper
1 tsp butter ( to top posatoes)
Boil potatoes till tender, cut into pieces and mash. Add butter, milk, salt and pepper and mix well.
Put potato into piping bag and pipe ontop of fish mix.
If you don't have a piping bag, spoon potato onto fish mix, and with the point end of fork, drag fork over potato to make ridges.
Drop little pieces of butter over potato and bake at 190 degrees for 30 mins or till potato is light golden brown.
Serve with crisp salad and enjoy.
note aunty made fish pie , u can make chicken pie same recipe
STUFF CRUST PIZZA by shireen
STUFF CRUST PIZZA
Dough
3 cups flour sifted
2 Tsp milk powder
2 tsp yeast
1/2 tsp salt... See More
1 tsp castor sugar
1 egg
2 Tsp oil
Luke warm water to knead - as required.
Stuffing
1 large block of mozzerella cut in strips. (put in freezer 30 mins before using)
Preheat oven to 200 degrees.
Place all dough ingredients in mixer. Mix well using dough hook. Slowly add lukewarm water to make a soft dough.
Form into ball and throw onto bench for 5 minutes to stop dough from bring sticky.
Stuffed crust pizza is thin and crispy so dough doesn't need to rise.
Using a 10" pizza pan - grease pan and roll out dough so it is 2" bigger than pan. Place dough on pan and place stripps of mozzerella cheese around the dough where the edge if the pizza pan is. Trim any thick edges of dough and fold over cheese towards the centre. Don't push hard. Toppings of stuff crust pizza
Pizza sauce
2 Tsp tomato paste
2 Tsp Oil
2 Tsp sugar
1/2 tsp oregano leaves
1/2 tsp crushed red chilli
1/2 tsp salt
1 tsp crushed garlic
For sauce
Mix all ingredients together and set aside.
Hot n spicy mince
1 cup (250gms) mince
1 cup water
1 tsp crushed red chilli
1 tsp crushed black pepper
1/2 tsp salt
1 Tsp vinegar
1 Soy Sauce
1 Tsp oil
1/2 tsp Ginger/garlic paste
For mince
Put all ingredients in pan, cook until water evaporates and mince is dry
Vegetable toppings
1 onion chopped
1 capsicum sliced
2 tomatoes sliced (seeds removed)
10 mushrooms sliced
10 olives sliced
1 tsp oregano
2 cups grated cheddar cheese.
Putting Stuffed Crust Pizza together.
Place pizza sauce on centre of prepared dough. Not on the stuffed crust.
Top with 1 cup of cheddar cheese, mince, vegetables and finally the remaining cheese. Do not put too much topping or it will fall off as you pick up and eat.
Bake at 200 degrees for at least 25 minutes or until golden brown
To make a pan pizza (thick crust) place dough in greased bowl, grease top of dough and allow to rise for 45mins. Then roll out dough put in pan and place topping on pizza. Allow to rise for another 45mins then bake for at least 25 minutes at 200 degrees
Dough
3 cups flour sifted
2 Tsp milk powder
2 tsp yeast
1/2 tsp salt... See More
1 tsp castor sugar
1 egg
2 Tsp oil
Luke warm water to knead - as required.
Stuffing
1 large block of mozzerella cut in strips. (put in freezer 30 mins before using)
Preheat oven to 200 degrees.
Place all dough ingredients in mixer. Mix well using dough hook. Slowly add lukewarm water to make a soft dough.
Form into ball and throw onto bench for 5 minutes to stop dough from bring sticky.
Stuffed crust pizza is thin and crispy so dough doesn't need to rise.
Using a 10" pizza pan - grease pan and roll out dough so it is 2" bigger than pan. Place dough on pan and place stripps of mozzerella cheese around the dough where the edge if the pizza pan is. Trim any thick edges of dough and fold over cheese towards the centre. Don't push hard. Toppings of stuff crust pizza
Pizza sauce
2 Tsp tomato paste
2 Tsp Oil
2 Tsp sugar
1/2 tsp oregano leaves
1/2 tsp crushed red chilli
1/2 tsp salt
1 tsp crushed garlic
For sauce
Mix all ingredients together and set aside.
Hot n spicy mince
1 cup (250gms) mince
1 cup water
1 tsp crushed red chilli
1 tsp crushed black pepper
1/2 tsp salt
1 Tsp vinegar
1 Soy Sauce
1 Tsp oil
1/2 tsp Ginger/garlic paste
For mince
Put all ingredients in pan, cook until water evaporates and mince is dry
Vegetable toppings
1 onion chopped
1 capsicum sliced
2 tomatoes sliced (seeds removed)
10 mushrooms sliced
10 olives sliced
1 tsp oregano
2 cups grated cheddar cheese.
Putting Stuffed Crust Pizza together.
Place pizza sauce on centre of prepared dough. Not on the stuffed crust.
Top with 1 cup of cheddar cheese, mince, vegetables and finally the remaining cheese. Do not put too much topping or it will fall off as you pick up and eat.
Bake at 200 degrees for at least 25 minutes or until golden brown
To make a pan pizza (thick crust) place dough in greased bowl, grease top of dough and allow to rise for 45mins. Then roll out dough put in pan and place topping on pizza. Allow to rise for another 45mins then bake for at least 25 minutes at 200 degrees
CHOCOLATE BURFI ROLL by shireen
CHOCOLATE BURFI ROLL
Ingredients
Khoya ½ kg
Coco Powder 4 tbsp
Castor Sugar 1 cup
Vanilla Essence ½ tsp... See More
Pistachio (for garnishing) 50 gm
Method
Take Khoya along with Sugar in a pan and Heat. Add vanilla essence and mix. Take out 50 gm of mixture and add coco powder in the remaining mixture. Now make 12 small dough of mixture. Now roll each dough. Make small sticks of white Khoya. Roll these sticks in Chocolate. Putt into a plate and garnish using pistachio.
Ingredients
Khoya ½ kg
Coco Powder 4 tbsp
Castor Sugar 1 cup
Vanilla Essence ½ tsp... See More
Pistachio (for garnishing) 50 gm
Method
Take Khoya along with Sugar in a pan and Heat. Add vanilla essence and mix. Take out 50 gm of mixture and add coco powder in the remaining mixture. Now make 12 small dough of mixture. Now roll each dough. Make small sticks of white Khoya. Roll these sticks in Chocolate. Putt into a plate and garnish using pistachio.
banana crumble pudding by shireen
banana crumble pudding
Ingredients
Egg Yolk 6
Sugar ½ cup
Corn Flour 2 tbsp
Cream 1 cup... See More
Milk 1 cup
Vanilla 1 tsp
Butter 2 tbsp
Banana 3
For Crumble
Wafer 1 cup
Sugar ½ cup
Cinnamon ¼ tsp
Salt pinch
Butter 2 tbsp
Method
In a pan put 6 egg yolk, sugar, corn flour, Cream, banana, milk and butter. Beat it. Put this batter in a mold. Put another Try full of water in oven for 30 minutes. Now put the mold in warm water and bake for 20 minutes on 150 degree.
Method for Crumble
In a pan put Sugar, cinnamon, salt, and butter. Cook till sugar melt and color of mixture is changed. Crush wafers and put into the mixture. Take the banana pudding in another dish and put wafer crumble on top. Serve it.
Ingredients
Egg Yolk 6
Sugar ½ cup
Corn Flour 2 tbsp
Cream 1 cup... See More
Milk 1 cup
Vanilla 1 tsp
Butter 2 tbsp
Banana 3
For Crumble
Wafer 1 cup
Sugar ½ cup
Cinnamon ¼ tsp
Salt pinch
Butter 2 tbsp
Method
In a pan put 6 egg yolk, sugar, corn flour, Cream, banana, milk and butter. Beat it. Put this batter in a mold. Put another Try full of water in oven for 30 minutes. Now put the mold in warm water and bake for 20 minutes on 150 degree.
Method for Crumble
In a pan put Sugar, cinnamon, salt, and butter. Cook till sugar melt and color of mixture is changed. Crush wafers and put into the mixture. Take the banana pudding in another dish and put wafer crumble on top. Serve it.
chocolate bars by shireen
chocolate bars
Ingredients
Chocolate 250 gm
Butter 200 gm
Biscuit 1 pack... See More
Condensed milk 1 tin
Cherry for decoration
Bunty for decoration
Walnut 1 cup (Cut)
Vanilla essence ½ tsp
Method
Melt 200 gm butter and 250 gm chocolate on low flame. Now add 1 tin condensed milk in it. When it dissolves add filling of biscuit along with ½ tsp vanilla essence and 1 cup walnut. Grease tray and put the mixture on it. Now put this mixture in refrigerator to cold down. When it freezes cut into bars shape. Now it is ready to serve.
Ingredients
Chocolate 250 gm
Butter 200 gm
Biscuit 1 pack... See More
Condensed milk 1 tin
Cherry for decoration
Bunty for decoration
Walnut 1 cup (Cut)
Vanilla essence ½ tsp
Method
Melt 200 gm butter and 250 gm chocolate on low flame. Now add 1 tin condensed milk in it. When it dissolves add filling of biscuit along with ½ tsp vanilla essence and 1 cup walnut. Grease tray and put the mixture on it. Now put this mixture in refrigerator to cold down. When it freezes cut into bars shape. Now it is ready to serve.
banana caramel flan by shireen
banana caramel flan
Ingredients
Banana 6
Condensed milk 1 tin
Cream 1 packet
Gelatin powder 2 tbsp
Custard powder 1 tbsp
Dairy Cream 250 gm
Cooking Chocolate 250 gm
Puff pastry 500 gm
Castor Sugar 2 tbsp
Method:
Roll Puff pastry and put into mould. Bake on 150 degree for 10 minute. In a bowl Take 1 packet cream, 2 tbsp gelatin powder, 1 tbsp custard powder, and 1 tin condensed milk. Cook for few minutes till all mix. Turn the flame off and add banana (cut into slices). Pour this mixture on prepared puff pastry and put into refrigerator for 30 minutes. Melt Chocolate and put it on flan. Put flan in fridge again now takes 250 gm of dairy cream; add 2 tbsp of castor sugar and beat well till thickens. Pour the mixture in piping bag and decorate the flan with cream.
Ingredients
Banana 6
Condensed milk 1 tin
Cream 1 packet
Gelatin powder 2 tbsp
Custard powder 1 tbsp
Dairy Cream 250 gm
Cooking Chocolate 250 gm
Puff pastry 500 gm
Castor Sugar 2 tbsp
Method:
Roll Puff pastry and put into mould. Bake on 150 degree for 10 minute. In a bowl Take 1 packet cream, 2 tbsp gelatin powder, 1 tbsp custard powder, and 1 tin condensed milk. Cook for few minutes till all mix. Turn the flame off and add banana (cut into slices). Pour this mixture on prepared puff pastry and put into refrigerator for 30 minutes. Melt Chocolate and put it on flan. Put flan in fridge again now takes 250 gm of dairy cream; add 2 tbsp of castor sugar and beat well till thickens. Pour the mixture in piping bag and decorate the flan with cream.
Pizza sauce and pasta sauce is different.
Pizza sauce and pasta sauce is different.
Pizza sauce
2 Tsp tomato paste
2 Tsp Oil..
2 Tsp sugar
1/2 tsp oregano leaves
1/2 tsp crushed red chilli
1/2 tsp salt
1 tsp crushed garlic
For sauce
Mix all ingredients together and set aside.
Tomato sauce for chicken lasagne
(can also be used as pasta sauce)
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garluc paste and cook for 1 minute.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
///////////////////////
Tomato paste
Tomato paste, or tomato concentrate, consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate. It is generally fairly sweet.
Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid.
Tomato sauce is a somewhat thinner tomato puree, and may include seasonings and other flavorings so that it is ready to be used in other dishes or as a base for other sauces
//////////////////////////////////////////////////////////
u can make pasta sauce at home aunty shireen told the recipe of it....take one medium chopped onion and 1 tsp of garlic fry it...and half c tomato paste(u can make that in home also take a tomato blend it in blender then stain it.its tomato paste)half c water cook it and add salt sugar 1tspn,oregano half tsp cook for while and it ready pasta sauce
///////////////////////////////////
Tomato purée is basically crushed tomatoes - with skins removed. Tomato paste is a a very concentrated purée - most of the water is removed. This gives a deep tomato flavour and can be used to slightly thicken sauce/gravies
/////////////////////////////
Shireen Aunty's Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste...
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
*if you don't have tomato paste, take 4 tomatoes, cut into pieces and put in blender. Do not add any water. Put blended tomatoes through a sieve and then discard what is in sieve and put what was strained to pan with all above ingredients. You will need to cook this longer so it reduces and thickens.
If you are in a hurry you can thicken in a paste of 1/2 tsp cornflour and 1 Tbsp water.
//////////////////////////////
Pizza sauce
2 Tsp tomato paste
2 Tsp Oil..
2 Tsp sugar
1/2 tsp oregano leaves
1/2 tsp crushed red chilli
1/2 tsp salt
1 tsp crushed garlic
For sauce
Mix all ingredients together and set aside.
Tomato sauce for chicken lasagne
(can also be used as pasta sauce)
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garluc paste and cook for 1 minute.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
///////////////////////
Tomato paste
Tomato paste, or tomato concentrate, consists of tomatoes that have been cooked for several hours, strained and reduced to a thick, rich concentrate. It is generally fairly sweet.
Tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid.
Tomato sauce is a somewhat thinner tomato puree, and may include seasonings and other flavorings so that it is ready to be used in other dishes or as a base for other sauces
//////////////////////////////////////////////////////////
u can make pasta sauce at home aunty shireen told the recipe of it....take one medium chopped onion and 1 tsp of garlic fry it...and half c tomato paste(u can make that in home also take a tomato blend it in blender then stain it.its tomato paste)half c water cook it and add salt sugar 1tspn,oregano half tsp cook for while and it ready pasta sauce
///////////////////////////////////
Tomato purée is basically crushed tomatoes - with skins removed. Tomato paste is a a very concentrated purée - most of the water is removed. This gives a deep tomato flavour and can be used to slightly thicken sauce/gravies
/////////////////////////////
Shireen Aunty's Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste...
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
*if you don't have tomato paste, take 4 tomatoes, cut into pieces and put in blender. Do not add any water. Put blended tomatoes through a sieve and then discard what is in sieve and put what was strained to pan with all above ingredients. You will need to cook this longer so it reduces and thickens.
If you are in a hurry you can thicken in a paste of 1/2 tsp cornflour and 1 Tbsp water.
//////////////////////////////
Strawberry Jam by shireen
Strawberry Jam Recipe.
1/2 kg strawberries sliced
1/2 kg sugar
2Tbsp lemon juice
Place sliced strawberries and sugar in a bowl overnight. (please keep in fridge)
The next day place a saucer in the freezer ( to test when jam is done later) add strawberries and sugar mix into a pan, add lemon juice
and cook over high heat stirring and mashing the strawberries as they cook. Continue cooking jam until mix thickens and big bubbles appear on the surface of jam. To test if jam is ready Get the saucer from the freezer and place a spoon of jam on saucer. Place back in freezer and leave for 5 minutes.
Take out of freezer and push the jam from one side to the other. If it wrinkles as u push it, the Jam is ready. Place in sterilized jar and let it cool.Enjoy.
////////////////////////////////////////
Strawberry jam
Ingredients:
Strawberries½ kg (sliced)
Sugar½ kg
Lemon juice 2 tbsp
Method:
Wash strawberries cut them into half. Put into a plastic bowl and spread sugar on top. Leave it
in the fridge for 12 hours.
Put in a pan and cook for 15 to 20 minutes with 4 tbsp lemon juice stirring continuously until the jam falls from a spoon into thick drops. Keep the jars sterilized and fill jam.
1/2 kg strawberries sliced
1/2 kg sugar
2Tbsp lemon juice
Place sliced strawberries and sugar in a bowl overnight. (please keep in fridge)
The next day place a saucer in the freezer ( to test when jam is done later) add strawberries and sugar mix into a pan, add lemon juice
and cook over high heat stirring and mashing the strawberries as they cook. Continue cooking jam until mix thickens and big bubbles appear on the surface of jam. To test if jam is ready Get the saucer from the freezer and place a spoon of jam on saucer. Place back in freezer and leave for 5 minutes.
Take out of freezer and push the jam from one side to the other. If it wrinkles as u push it, the Jam is ready. Place in sterilized jar and let it cool.Enjoy.
////////////////////////////////////////
Strawberry jam
Ingredients:
Strawberries½ kg (sliced)
Sugar½ kg
Lemon juice 2 tbsp
Method:
Wash strawberries cut them into half. Put into a plastic bowl and spread sugar on top. Leave it
in the fridge for 12 hours.
Put in a pan and cook for 15 to 20 minutes with 4 tbsp lemon juice stirring continuously until the jam falls from a spoon into thick drops. Keep the jars sterilized and fill jam.
Chicken Shawarma by shireen
Shawarma:
Ingredients:
Chicken (boneless) ½ kg
Garlic paste 1 tsp
White pepper ½ tsp... See More
Black pepper ½ tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chili sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder ½ tsp
Salt 1 tsp
Oil 2 tbsp
Ingridients for tahini sauce:
Tahini 3 tbsp
Salt ½ tsp
White pepper ½ tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
To serve:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Jerkins half cup
Beat root (julienne) half cup
Method
Marinate chicken Julienne with garlic paste ,white pepper,black pepper, salt, cinnamon powder, soya sauce ,vinegar chili sauce D.P sauce , H.P sauce yogurt and oil for 30 minutes
Heat oil in a fry pan
And fry chicken for 10 minutes till tender
Serve on pitta bread with tahini sauce and vegetables
/////////////////////////////
Arabic Showarma
Ingredients
Boneless chicken (cut into juliennes) 250 gm
Onion cut into juliennes1
Jalapeno pepper chopped 2
Pickled cucumbers sliced 2
Cinnamon powder a pinch
Garlic paste 1 tsp
Soya sauce 1 tsp
HP sauce 1 tbsp
Oil 1 tbsp
DP sauce 1 tbsp
White vinegar 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Chili sauce 2 tbsp
Yogurt 2 tbsp
Ingredients for Showarma Sauce
Yogurt whipped½ cup
Lemon juice 1 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Tahini 2 tbsp
Method for Showarma Sauce
In bowl mix together 2 tbsp tahini, ½ cup whipped yogurt, ½ tsp garlic paste, ½ tsp salt, ½ tsp white pepper, 1 tbsp lemon juice and serve with showarma.
Method for Showarama
Marinate chicken juliennes with 1 tsp garlic paste, ½ tsp white pepper, 1 tsp soya sauce, 1 tbsp white vinegar, ½ tsp salt, a pinch of cinnamon powder, 1 tbsp HP sauce, 2 tbsp chili sauce, 1 tbsp DP sauce and 2 tbsp yogurt. Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hotdog bun, spread with showarma suace, 1 onion cut into juliennes, 2 chopped Jalapeno pepper, 2 sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.
///////////////////////
Ingredients:
Chicken (boneless) ½ kg
Garlic paste 1 tsp
White pepper ½ tsp... See More
Black pepper ½ tsp
Soya sauce 1 tbsp
White vinegar 2 tbsp
Hp sauce 2 tbsp
Chili sauce 3 tbsp
Dp sauce 2 tbsp
Yogurt whipped 3 tbsp
Cinnamon powder ½ tsp
Salt 1 tsp
Oil 2 tbsp
Ingridients for tahini sauce:
Tahini 3 tbsp
Salt ½ tsp
White pepper ½ tsp
Garlic paste 1 tsp
Whipped yogurt 1 cup
Lemon juice 2 tbsp
To serve:
Pita bread 4
Onion julienne 1 cup
Salad leaves (chopped) half cup
Jalapeno half cup
Jerkins half cup
Beat root (julienne) half cup
Method
Marinate chicken Julienne with garlic paste ,white pepper,black pepper, salt, cinnamon powder, soya sauce ,vinegar chili sauce D.P sauce , H.P sauce yogurt and oil for 30 minutes
Heat oil in a fry pan
And fry chicken for 10 minutes till tender
Serve on pitta bread with tahini sauce and vegetables
/////////////////////////////
Arabic Showarma
Ingredients
Boneless chicken (cut into juliennes) 250 gm
Onion cut into juliennes1
Jalapeno pepper chopped 2
Pickled cucumbers sliced 2
Cinnamon powder a pinch
Garlic paste 1 tsp
Soya sauce 1 tsp
HP sauce 1 tbsp
Oil 1 tbsp
DP sauce 1 tbsp
White vinegar 1 tbsp
White pepper ½ tsp
Salt ½ tsp
Chili sauce 2 tbsp
Yogurt 2 tbsp
Ingredients for Showarma Sauce
Yogurt whipped½ cup
Lemon juice 1 tbsp
Garlic paste ½ tsp
Salt ½ tsp
White pepper ½ tsp
Tahini 2 tbsp
Method for Showarma Sauce
In bowl mix together 2 tbsp tahini, ½ cup whipped yogurt, ½ tsp garlic paste, ½ tsp salt, ½ tsp white pepper, 1 tbsp lemon juice and serve with showarma.
Method for Showarama
Marinate chicken juliennes with 1 tsp garlic paste, ½ tsp white pepper, 1 tsp soya sauce, 1 tbsp white vinegar, ½ tsp salt, a pinch of cinnamon powder, 1 tbsp HP sauce, 2 tbsp chili sauce, 1 tbsp DP sauce and 2 tbsp yogurt. Heat 2 tbsp oil in fry pan, pan fry chicken for 10 minutes till tender, heat pita bread or hotdog bun, spread with showarma suace, 1 onion cut into juliennes, 2 chopped Jalapeno pepper, 2 sliced pickled cucumbers, salad leaves and cooked chicken. Wrap showarma in butter paper, serve hot immediately.
///////////////////////
chicken cheese roll by shireen
chicken cheese roll
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp..
Ghee 2 tbsp
Warm water to knead as required
For filling:
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce:
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp
Method:
Mix all together
Method for Paratha:
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Method for chicken:
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
To serve:
Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.
Ingredients for paratha:
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp..
Ghee 2 tbsp
Warm water to knead as required
For filling:
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce:
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp
Method:
Mix all together
Method for Paratha:
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough. Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size. Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Method for chicken:
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
To serve:
Speread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.
Dum ka keema by shireen
Dum ka keema
1 kg beef mince (double machine or finely ground)
5 Tbsp grated raw papaya with skin
2 Tbsp Shan Ginger/garlicpaste
4 tsp Shan Tez Lal Mirch Masala
2 tsp salt
1-1/2 tsp Shab Zafrani garam masala
2 medium onions - browned and crushed by hand
4 tsp roasted white cumin powder
1 cup ghee
2 lemons
2 Tbsp Ginger slices - julienne slices
1 onion sliced
Mint leaves and green corriander as required.
Mix mince, papaya, masalas, Ginger/garlic paste, mix well by hands.
Leave in bowl on kitchen bench for 4 hrs. Then cover with plastic wrap, and put in fridge for 12 hours.
Remove from fridge, add ghee and mux well. Heat a coal on burner - put into foil and put a tsp of oil on coal. Immediately add lid, and cover until smoke stops. Remove coal and foil. Place mince in pan, cook on low heat until well cooked.
Garnish with julienne Ginger, onion slices, mint leaves, corriander leavsmes and lemon wedges. Serve with hot naan.
Enjoy
1 kg beef mince (double machine or finely ground)
5 Tbsp grated raw papaya with skin
2 Tbsp Shan Ginger/garlicpaste
4 tsp Shan Tez Lal Mirch Masala
2 tsp salt
1-1/2 tsp Shab Zafrani garam masala
2 medium onions - browned and crushed by hand
4 tsp roasted white cumin powder
1 cup ghee
2 lemons
2 Tbsp Ginger slices - julienne slices
1 onion sliced
Mint leaves and green corriander as required.
Mix mince, papaya, masalas, Ginger/garlic paste, mix well by hands.
Leave in bowl on kitchen bench for 4 hrs. Then cover with plastic wrap, and put in fridge for 12 hours.
Remove from fridge, add ghee and mux well. Heat a coal on burner - put into foil and put a tsp of oil on coal. Immediately add lid, and cover until smoke stops. Remove coal and foil. Place mince in pan, cook on low heat until well cooked.
Garnish with julienne Ginger, onion slices, mint leaves, corriander leavsmes and lemon wedges. Serve with hot naan.
Enjoy
Dhaka Chicken by shireen
Dhaka Chicken
Marinade
1 Pkt Shan Malaysian wings mix
1/2 kg boneless chicken - flatten then cut in medium size cubes.
2 eggs - beaten
3 tsp crushed red chilli
1/2 cup cornflour
4 Tbsp sesame seeds
Oil for frying
Marinate chicken by placing all ingredients in bowl. Marinate for 1 hour. Place oil in pan/karai and heat well. Add chicken pieces and fry until golden.
Serve with ketchup or chilli sauce and a crisp salad.
Enjoy.
Marinade
1 Pkt Shan Malaysian wings mix
1/2 kg boneless chicken - flatten then cut in medium size cubes.
2 eggs - beaten
3 tsp crushed red chilli
1/2 cup cornflour
4 Tbsp sesame seeds
Oil for frying
Marinate chicken by placing all ingredients in bowl. Marinate for 1 hour. Place oil in pan/karai and heat well. Add chicken pieces and fry until golden.
Serve with ketchup or chilli sauce and a crisp salad.
Enjoy.
Green Mutton Karahi by shireen
Green Mutton Karahi
1/2 cup oil
2 Tbsp Shan Ginger/garlic paste
1-1/2 tsp salt
1/2 tsp crushed red chillies
1/2 tsp white pepper
1 cup yogurt - beaten
3 Tbsp karai gosht masala
1/2 tsp Shan Zafrani garam masala
1kg mutton (including 2-3 chops, put meat(just before rump meat over kidneys) and dhusti meat - shoulder meat)
4-5 green tomatoes
Green masala
6 green big chillies
12-15 small thin chillies
15 mint leaves
1/2 bunch corriander
Blend green masala ingredients to smooth paste.
Boil meat, green tomatoes and 4 cups water until meat is 3/4's cooked. Strain keeping the liquid. Remove strings from green tomatoes and set meat and tomatoes aside.
In a seperate pan add oil and Ginger/garlic paste. Stir well, add mutton and tomato - stir well and cook on high heat. Add salt, chilli and green masala and white pepper. Stir well and cook 5 minutes. Add reserved stick, karai gosht masala and yogurt. Stir well and continue to cook on medium heat. When meat is well cooked add cream and garam masala - cook for 3 minutes and remove from heat.
Place in serving dish and garnish with green corriander -serve with naan.
Enjoy
1/2 cup oil
2 Tbsp Shan Ginger/garlic paste
1-1/2 tsp salt
1/2 tsp crushed red chillies
1/2 tsp white pepper
1 cup yogurt - beaten
3 Tbsp karai gosht masala
1/2 tsp Shan Zafrani garam masala
1kg mutton (including 2-3 chops, put meat(just before rump meat over kidneys) and dhusti meat - shoulder meat)
4-5 green tomatoes
Green masala
6 green big chillies
12-15 small thin chillies
15 mint leaves
1/2 bunch corriander
Blend green masala ingredients to smooth paste.
Boil meat, green tomatoes and 4 cups water until meat is 3/4's cooked. Strain keeping the liquid. Remove strings from green tomatoes and set meat and tomatoes aside.
In a seperate pan add oil and Ginger/garlic paste. Stir well, add mutton and tomato - stir well and cook on high heat. Add salt, chilli and green masala and white pepper. Stir well and cook 5 minutes. Add reserved stick, karai gosht masala and yogurt. Stir well and continue to cook on medium heat. When meat is well cooked add cream and garam masala - cook for 3 minutes and remove from heat.
Place in serving dish and garnish with green corriander -serve with naan.
Enjoy
Tandoori Chicken Penne by shireen
Tandoori Chicken Penne
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish. Serve with salad and garlic bread.
Enjoy.
Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
2 cups raw pasta (boil in water with 1 tsp oil for approx 12 minutes with 1 tsp oil. )
2 Tbsp Shan Tandoori Masala
2 Tbsp oil
1 medium onion - finely chopped
1 tsp garlic paste
2 cups chicken cut in thin strips 3 breast)
2 Tbsp water
3 Tbsp pasta sauce
2 Tbsp ketchup
2 Tbsp tomato paste
1 tsp crushed red chilli
1 tsp mixed herbs
Heat pan, add oil and onions and cook til clear. Add garlic paste stir and add chicken strips, tandoori masala, water and stir well. Add pasta sauce, ketchup, tomato paste, crushed chilli and mix herbs. Stir well. Once chicken is cooked, toss in cooked pasta and transfer to serving dish. Serve with salad and garlic bread.
Enjoy.
Pasta sauce
1 Tbsp oil
1 Tbsp chopped onion
1/2 tsp garlic paste
1/2 cup tomato paste*
1/2 cup water
1 Tbsp castor sugar
1/2 tsp salt
1 Tbsp crushed red chilli
Pinch orange colour
1 tsp oregano leaves
Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.
Add tomato paste* and water. Stir well on heat till well combined.
Tomato sauce is done.
Beef Hot Sauce
Beef Hot Sauce
1 pkt Shan Beef with Chilli
4 Tbsp oil
1 egg white - slightly beaten
1/2 kg beef undercut cut in strips (can use chicken)
1 capsicum in thin strips
1 carrot- cut in julienne strips
6-8 green chillies - cut in half seeds removed
2 green onions - sliced thin in angle
2 Tbsp chilli sauce
2 Tbsp chilli garlic sauce
2 Tbsp ketchup
Place egg white in bowl. Add full packet of beef and chilli mix into egg and stir well. Add beef strips and mix to coat beef well with marinade and set aside for 15 minutes.
Heat oil in pan, add marinated beef and stirfry over a high heat. After 3 minutes, add carrots and chillies. Stir well and add all sauces and 1/4 cup water. Cook for 2 minutes, add capsicum and green onion. Stir well and transfer into serving dish.
Serve with brown rice.
Enjoy.
1 pkt Shan Beef with Chilli
4 Tbsp oil
1 egg white - slightly beaten
1/2 kg beef undercut cut in strips (can use chicken)
1 capsicum in thin strips
1 carrot- cut in julienne strips
6-8 green chillies - cut in half seeds removed
2 green onions - sliced thin in angle
2 Tbsp chilli sauce
2 Tbsp chilli garlic sauce
2 Tbsp ketchup
Place egg white in bowl. Add full packet of beef and chilli mix into egg and stir well. Add beef strips and mix to coat beef well with marinade and set aside for 15 minutes.
Heat oil in pan, add marinated beef and stirfry over a high heat. After 3 minutes, add carrots and chillies. Stir well and add all sauces and 1/4 cup water. Cook for 2 minutes, add capsicum and green onion. Stir well and transfer into serving dish.
Serve with brown rice.
Enjoy.
Dum Pukht Pallao BY SHIREEN
Dum Pukht Pallao
Chicken + stock
1 kg chicken - cut into 8 or 12 pieces
2-1/2 cups of water
1 small onion - chopped
8-10 whole red button chillies
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder
In a pan ad chicken, water, onion, chilli, Ginger/garlic paste, salt and garam masala powder and cook on medium high heat until chicken is just cooked.
Strain stock and set aside (we'll use this as stick for rice) remove chicken pieces and discard chillies and onion.
Rinse pan, and prepare to use pan for
pallao.
Pallao
1/2 kg basmati rice (soaked for a 1/2hr)
1/2 cup oil
1 tsp white cumin seeds
1 onion chopped
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder mix
Heat oil in pan. Add cumin seeds, then inion and cook till onion is light golden brown. Add Ginger/garlic paste, stir well then add chicken pieces. Stir well again.
Pour reserved stock into pan, and once it has come to the boil add salt and garam masala powder. Stir again, and let it cook for 10 mins.
Drain rice, and add to chicken mix. Stir well and check to see if there is enough water. Water level should be 1 inch higher than the rice, if there is not enough liquid add some boiling water.
Cook for 5 minutes on a high heat, then 20 minutes on a low heat.
Serve Hot with yogurt.
Enjoy
Chicken + stock
1 kg chicken - cut into 8 or 12 pieces
2-1/2 cups of water
1 small onion - chopped
8-10 whole red button chillies
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder
In a pan ad chicken, water, onion, chilli, Ginger/garlic paste, salt and garam masala powder and cook on medium high heat until chicken is just cooked.
Strain stock and set aside (we'll use this as stick for rice) remove chicken pieces and discard chillies and onion.
Rinse pan, and prepare to use pan for
pallao.
Pallao
1/2 kg basmati rice (soaked for a 1/2hr)
1/2 cup oil
1 tsp white cumin seeds
1 onion chopped
1 tsp Ginger/garlic paste
1 tsp salt
1 tsp garam masala powder mix
Heat oil in pan. Add cumin seeds, then inion and cook till onion is light golden brown. Add Ginger/garlic paste, stir well then add chicken pieces. Stir well again.
Pour reserved stock into pan, and once it has come to the boil add salt and garam masala powder. Stir again, and let it cook for 10 mins.
Drain rice, and add to chicken mix. Stir well and check to see if there is enough water. Water level should be 1 inch higher than the rice, if there is not enough liquid add some boiling water.
Cook for 5 minutes on a high heat, then 20 minutes on a low heat.
Serve Hot with yogurt.
Enjoy
MUFFINS BY SHIREEN
Muffins
8 Tbsp butter
16 Tbsp castor sugar - levelled
12 Tbsp flour - slightly heaped
2 tsp baking powder
4 Tbsp semolina - slightly heaped
1/2 cup dried blueberries
1 tsp vanilla essence
4 eggs
2-3 Tbsp milk
1/4 cup blueberry pie filling
Beat butter till it starts to get fluffy.
While continuing to beat, slowly add sugar until is is well mixed and light and fluffy. Add vanilla and mixed well.
In a separate bowl sift baking powder and flour together. Once sifted, add semolina and mix well. Set aside.
Back to butter mix. Add 1 egg, beat well and add 1 Tbsp of flour mix.* Continue to do this for each of the other 3 eggs.
Stir blueberries into the left over flour* and stir well so that berries are covered in flour. Add the flour and blueberry mix into butter mix, and add milk in too. Fold this mix together so s batter is formed. Set aside.
Place cupcake cases into cupcake tray.
Add 1 Tbsp of mix into each case - they should only be 3/4 full. (add a little more mix if needed to get to 3/4 full)
Add 1 tsp of blueberry pie filling on top of muffin batter, then swirl with a toothpick or skewer.
Bake for 20 mins at 190 degrees.
Enjoy
*mixing any dried fruit or nuts into flour stops them from sinking to the bottom of what you are cooking.
**beating 1 egg then flour and repeating this prevents mix from curdling. This means the mix splits and becomes tough.
*** these can be used for breakfast or for kids lunch boxes.
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8 Tbsp butter
16 Tbsp castor sugar - levelled
12 Tbsp flour - slightly heaped
2 tsp baking powder
4 Tbsp semolina - slightly heaped
1/2 cup dried blueberries
1 tsp vanilla essence
4 eggs
2-3 Tbsp milk
1/4 cup blueberry pie filling
Beat butter till it starts to get fluffy.
While continuing to beat, slowly add sugar until is is well mixed and light and fluffy. Add vanilla and mixed well.
In a separate bowl sift baking powder and flour together. Once sifted, add semolina and mix well. Set aside.
Back to butter mix. Add 1 egg, beat well and add 1 Tbsp of flour mix.* Continue to do this for each of the other 3 eggs.
Stir blueberries into the left over flour* and stir well so that berries are covered in flour. Add the flour and blueberry mix into butter mix, and add milk in too. Fold this mix together so s batter is formed. Set aside.
Place cupcake cases into cupcake tray.
Add 1 Tbsp of mix into each case - they should only be 3/4 full. (add a little more mix if needed to get to 3/4 full)
Add 1 tsp of blueberry pie filling on top of muffin batter, then swirl with a toothpick or skewer.
Bake for 20 mins at 190 degrees.
Enjoy
*mixing any dried fruit or nuts into flour stops them from sinking to the bottom of what you are cooking.
**beating 1 egg then flour and repeating this prevents mix from curdling. This means the mix splits and becomes tough.
*** these can be used for breakfast or for kids lunch boxes.
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Egg and Mushroom Buns BY SHIREEN
Egg and Mushroom Buns
4Burger buns
2 Tbsp Butter
4 Eggs
4 Tbsp Cheddar cheese
4 Tbsp Mushrooms sliced
3 Tbsp Onion chopped
4 Tbsp Ketchup
1/2 tsp Salt
1/2 tsp Black pepper
2 Tbsp Coriander leaves chopped Crushed red pepper for garnish
Preheat oven 190 degrees.
Place butter in pan, melt and add onion. Cook till onion becomes clear. Add mushrooms, Stir well and cook on medium heat for 3 minutes, after adding salt and pepper. Once done, set aside.
While onion mix is cooking, place a cutter in top of burger bun to get a marking of where to cut, then use a knife to cut the circle out. If you don't have a cutter, just cut a circle with knife. However you cut the circle, don't go down to the bottom you must leave a little layer underneath as you will be placing filling in the hollowed out area of bun. (you do need to take out some of the centre of the bun to make room for filling to sit. Leave a 1/2 inch border around outside of circle as the walls of the bun. Place buns in a baking tray.
Place a tablespoon of ketchup in the base of each bun, then evenly distribute onion & mushroom mix between each bun.
Gently crack an egg into bun over filling. It's important that the yolk stay whole. (you may wish to crack egg into a teacup first and then slide into bun). Sprinkle with a tablespoon of cheddar cheese in each bun and bake in the oven at 190 degrees for 5 minutes if you like your yolk very soft, to 8 minutes if you prefer the yolks harder.
As the buns come out of oven, sprinkle with crushed red chilli and green corriander. Serve while hot.
Enjoy
4Burger buns
2 Tbsp Butter
4 Eggs
4 Tbsp Cheddar cheese
4 Tbsp Mushrooms sliced
3 Tbsp Onion chopped
4 Tbsp Ketchup
1/2 tsp Salt
1/2 tsp Black pepper
2 Tbsp Coriander leaves chopped Crushed red pepper for garnish
Preheat oven 190 degrees.
Place butter in pan, melt and add onion. Cook till onion becomes clear. Add mushrooms, Stir well and cook on medium heat for 3 minutes, after adding salt and pepper. Once done, set aside.
While onion mix is cooking, place a cutter in top of burger bun to get a marking of where to cut, then use a knife to cut the circle out. If you don't have a cutter, just cut a circle with knife. However you cut the circle, don't go down to the bottom you must leave a little layer underneath as you will be placing filling in the hollowed out area of bun. (you do need to take out some of the centre of the bun to make room for filling to sit. Leave a 1/2 inch border around outside of circle as the walls of the bun. Place buns in a baking tray.
Place a tablespoon of ketchup in the base of each bun, then evenly distribute onion & mushroom mix between each bun.
Gently crack an egg into bun over filling. It's important that the yolk stay whole. (you may wish to crack egg into a teacup first and then slide into bun). Sprinkle with a tablespoon of cheddar cheese in each bun and bake in the oven at 190 degrees for 5 minutes if you like your yolk very soft, to 8 minutes if you prefer the yolks harder.
As the buns come out of oven, sprinkle with crushed red chilli and green corriander. Serve while hot.
Enjoy
Filling Roll by shireen
Filling Roll
Dough
3 cups flour
1/4 tsp salt
4 Tbsp castor sugar
3 Tbsp butter - melted
2 Tbsp milk powder
1 egg
2 tsp instant yeast
Luke warm water - as required
Filling
1 cup strawberry Jam* + 2-3 drops red food colouring - mix well.
1 egg beaten - for brushing
Mix all dough ingredients and mix with Luke warm water - enough to make a soft dough. Rub a bowl with oil, and add dough. Rub a little oil on top of dough. Set aside to rise until dough has doubled (about 45 mins).
Once dough has risen, roll out dough to a long rectangular shape. Spread jam over dough leaving 1 inch at the top of dough with no jam. Roll dough from end closest to you, away from you until rolled to top (like a Swiss roll). Cut roll in 1 inch pieces using a bread/serated knife.
Preheat oven to 190 degrees.
Place each piece of dough on their side (so swirl of jam is showing) into a cupcake pan, place plastic bag over them so no air gets to them as they rise for another 30 mins.
Once they have risen again, remove bag and using clean kitchen sissors snip in centre if dough, then repeat in other direction so a cross is made. Brush well with beaten egg, and cook for about 20 minutes at 190 degrees.
Allow to cool for 5 minutes before removing from pan, and enjoy warm or at room temperature.
Enjoy
*you could replace jam with Nutella for a choc flavour - why not add some chopped toasted hazelnuts or almonds for a surprising crunch!!
Dough
3 cups flour
1/4 tsp salt
4 Tbsp castor sugar
3 Tbsp butter - melted
2 Tbsp milk powder
1 egg
2 tsp instant yeast
Luke warm water - as required
Filling
1 cup strawberry Jam* + 2-3 drops red food colouring - mix well.
1 egg beaten - for brushing
Mix all dough ingredients and mix with Luke warm water - enough to make a soft dough. Rub a bowl with oil, and add dough. Rub a little oil on top of dough. Set aside to rise until dough has doubled (about 45 mins).
Once dough has risen, roll out dough to a long rectangular shape. Spread jam over dough leaving 1 inch at the top of dough with no jam. Roll dough from end closest to you, away from you until rolled to top (like a Swiss roll). Cut roll in 1 inch pieces using a bread/serated knife.
Preheat oven to 190 degrees.
Place each piece of dough on their side (so swirl of jam is showing) into a cupcake pan, place plastic bag over them so no air gets to them as they rise for another 30 mins.
Once they have risen again, remove bag and using clean kitchen sissors snip in centre if dough, then repeat in other direction so a cross is made. Brush well with beaten egg, and cook for about 20 minutes at 190 degrees.
Allow to cool for 5 minutes before removing from pan, and enjoy warm or at room temperature.
Enjoy
*you could replace jam with Nutella for a choc flavour - why not add some chopped toasted hazelnuts or almonds for a surprising crunch!!
Rusk treat BY SHIREEN
Rusk treat
250 grams (1 pao) cake rusk - each broken into 2-3 pieces
1/2 cup warm milk
1 can pineapple pieces - drained keep the syrup
2 cups (2 packets) cream - chilled
1/2 cup condensed milk - chilled
Cherries - as required
Place cake rusk in nice clear bowl.
Spoon warm milk over rusk. Now spoon over the syrup from the pineapple tin evenly over the rusk. Put pineapple pieces evenly over rusk - keeping some aside for decoration.
In a seperate bowl add chilled cream and condensed milk.
Mix well. Pour over rusk and pineapple mix and refridgerate for at least 1 hour.
Decorate with reserved pineapple pieces and cherries.
Enjoy.
*if you are un a hurry you can put beaten cream and condensed milk mix in the fridge or freezer to thicken slightly before adding to rusk and pineapple mix.
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Rusk Treat
Ingredients
Cake Rusk 250 gm
Pine apple tit bit 1 tin
Milk ½ cupSugar 2 tbsp
Fresh cream 2 packets
Condensed milk ½ cup
Cherries for garnishing
Method
Coarsely Crush cake Rusk, a...nd mix in finely chopped pineapple and moisten with hot milk, mixed with sugar. Spread in a rectangular dish. Top with cream and condensed milk mixture. Decorate with pineapple cubes and cherries.
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250 grams (1 pao) cake rusk - each broken into 2-3 pieces
1/2 cup warm milk
1 can pineapple pieces - drained keep the syrup
2 cups (2 packets) cream - chilled
1/2 cup condensed milk - chilled
Cherries - as required
Place cake rusk in nice clear bowl.
Spoon warm milk over rusk. Now spoon over the syrup from the pineapple tin evenly over the rusk. Put pineapple pieces evenly over rusk - keeping some aside for decoration.
In a seperate bowl add chilled cream and condensed milk.
Mix well. Pour over rusk and pineapple mix and refridgerate for at least 1 hour.
Decorate with reserved pineapple pieces and cherries.
Enjoy.
*if you are un a hurry you can put beaten cream and condensed milk mix in the fridge or freezer to thicken slightly before adding to rusk and pineapple mix.
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Rusk Treat
Ingredients
Cake Rusk 250 gm
Pine apple tit bit 1 tin
Milk ½ cupSugar 2 tbsp
Fresh cream 2 packets
Condensed milk ½ cup
Cherries for garnishing
Method
Coarsely Crush cake Rusk, a...nd mix in finely chopped pineapple and moisten with hot milk, mixed with sugar. Spread in a rectangular dish. Top with cream and condensed milk mixture. Decorate with pineapple cubes and cherries.
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Fillet o Fish Burger by shireen
Fillet o Fish Burger
4 pieces of boneless fish cut into 4 inch x 4 inch pieces*
Marinade
1/2 tsp pepper
1/2 tsp salt
1/2 tsp mustard powder
2 Tbsp flour
1 egg
Breadcrumbs - as required
Oil for frying
4 cheese slices
Tartare sauce (see recipe below)
4 Burger Buns
Mix all marinade ingredients well. Add fish fillets and coat in marinade well.
Leave in marinade for 10 mins.
Heat oil for deep frying in fry pan.
Coat fish pieces in the bread crumbs and fry till golden on both sides.
Meanwhile, cut burger buns in half, and toast on the inside only - with no butter or oil on a thava.
Butter bottom half of bun, add cheese slice, fish fillet, tartare sauce and too with top half of bun.
Tartare Sauce
1/2 cup mayonnaise
1 Tbsp lemon juice
1 tsp pickled onion - finely chopped
1 tsp gerkins - finely chopped
1 tsp green corriander - finely chopped
1 boiled egg white - finely chopped
Serve Filet O Fish Burger with Fries.
Enjoy
note * you can use chicken instead of fish if you desire. Cut chicken breast in half to make full breast thinner (not in half in middle so that breast in shorter - through length like a fillet of fish)
gerkins are pickled cucumbers
4 pieces of boneless fish cut into 4 inch x 4 inch pieces*
Marinade
1/2 tsp pepper
1/2 tsp salt
1/2 tsp mustard powder
2 Tbsp flour
1 egg
Breadcrumbs - as required
Oil for frying
4 cheese slices
Tartare sauce (see recipe below)
4 Burger Buns
Mix all marinade ingredients well. Add fish fillets and coat in marinade well.
Leave in marinade for 10 mins.
Heat oil for deep frying in fry pan.
Coat fish pieces in the bread crumbs and fry till golden on both sides.
Meanwhile, cut burger buns in half, and toast on the inside only - with no butter or oil on a thava.
Butter bottom half of bun, add cheese slice, fish fillet, tartare sauce and too with top half of bun.
Tartare Sauce
1/2 cup mayonnaise
1 Tbsp lemon juice
1 tsp pickled onion - finely chopped
1 tsp gerkins - finely chopped
1 tsp green corriander - finely chopped
1 boiled egg white - finely chopped
Serve Filet O Fish Burger with Fries.
Enjoy
note * you can use chicken instead of fish if you desire. Cut chicken breast in half to make full breast thinner (not in half in middle so that breast in shorter - through length like a fillet of fish)
gerkins are pickled cucumbers
Dubba Gosht by shireen
Dubba Gosht
Beef
200grams beef
6 chillies grinder into a purée
1 tsp Ginger/garlic paste
1 tsp salt
3 cups of water
Boil beef with water, chilli purée, Ginger/garlic paste and salt till meat is tender, and water has reduced to about one cup. Remove beef, and when cool shred meat. Set aside. Reserve stock for white sauce.
White sauce
2 cups milk
1 cup reserved stock
2 Tbsp butter
4 Tbsp flour
1 tsp salt
1 tsp black pepper
1/2 tsp white pepper
1 tsp mustard powder
Place pan on heat. Add butter and allow to melt. Add flour and stir well. Cook till you can start to smell flour. Remove from heat and while stirring with a whisk add milk, stick, mustard powder, salt and both peppers Return to heat and keep stirring with whisk until mix thickens.
Change back to a wooden spoon to add the following ingredients
Additions to white sauce
5 Tbsp ketchup
2 boiled eggs
1 capsicum chopped
1 cup macaroni - boiled
1/2 cup canned sweet corn
1 cup mixed vegetables (carrot, peas and green beans blanched)
20 raw cashews - unsalted and grinded
(you can use almonds - boil them, remove skin, dry and grind)
Shredded beef
Add all ingredients to white sauce and mix well. Place into greased dish and add topping.
Preheat oven to 180 degrees
Topping
2 eggs - beaten
3 Tbsp oil - heated till very hot
Add beaten eggs to top filled dish. Top with very hit oil, and place in oven.
Cook for 30 minutes at 180 degrees.
Enjoy.
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Dabba Gosht
Dabba Gosht Ingredients
Boneless Beef 200 gm Ginger garlic paste 1 tsp Green chilies grinded 1 tsp Salt 1 tsp Boiled mixed vegetable 1 cup Macaroni boiled 1 cup Eggs 2 boiled Capsicum 1 chopped Sweet corn ½ cup Cashew nut grinded 3 tbsp Ket...chup 5 tbsp Eggs (beat) 2 Salt 1 tsp Black pepper 1 tsp
Ingredients for white sauce Butter 2 tbsp Flour 4 tbsp Milk 2 cups Mustard powder 1 tsp Salt 1 tsp White pepper ½ tsp Stock 1 cup
Method Boil beef with ginger garlic paste, salt, green chilies grinded, and 3 cups water. Till tender and 1 cup stock left. Make white sauce add to it boiled beef, boiled vegetables, chopped boiled eggs, boiled macaroni, cashew nut grinded and ketchup. Mix all well. Grease round cake tin and pour mixture in it. Beat 2 eggs well and pour on top of the mixture, heat 3 tbsp oil and pour in top. Bake for 30 minutes on 180 degrees, Method for white sauce Mix all ingredients of white sauce together.
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Beef
200grams beef
6 chillies grinder into a purée
1 tsp Ginger/garlic paste
1 tsp salt
3 cups of water
Boil beef with water, chilli purée, Ginger/garlic paste and salt till meat is tender, and water has reduced to about one cup. Remove beef, and when cool shred meat. Set aside. Reserve stock for white sauce.
White sauce
2 cups milk
1 cup reserved stock
2 Tbsp butter
4 Tbsp flour
1 tsp salt
1 tsp black pepper
1/2 tsp white pepper
1 tsp mustard powder
Place pan on heat. Add butter and allow to melt. Add flour and stir well. Cook till you can start to smell flour. Remove from heat and while stirring with a whisk add milk, stick, mustard powder, salt and both peppers Return to heat and keep stirring with whisk until mix thickens.
Change back to a wooden spoon to add the following ingredients
Additions to white sauce
5 Tbsp ketchup
2 boiled eggs
1 capsicum chopped
1 cup macaroni - boiled
1/2 cup canned sweet corn
1 cup mixed vegetables (carrot, peas and green beans blanched)
20 raw cashews - unsalted and grinded
(you can use almonds - boil them, remove skin, dry and grind)
Shredded beef
Add all ingredients to white sauce and mix well. Place into greased dish and add topping.
Preheat oven to 180 degrees
Topping
2 eggs - beaten
3 Tbsp oil - heated till very hot
Add beaten eggs to top filled dish. Top with very hit oil, and place in oven.
Cook for 30 minutes at 180 degrees.
Enjoy.
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Dabba Gosht
Dabba Gosht Ingredients
Boneless Beef 200 gm Ginger garlic paste 1 tsp Green chilies grinded 1 tsp Salt 1 tsp Boiled mixed vegetable 1 cup Macaroni boiled 1 cup Eggs 2 boiled Capsicum 1 chopped Sweet corn ½ cup Cashew nut grinded 3 tbsp Ket...chup 5 tbsp Eggs (beat) 2 Salt 1 tsp Black pepper 1 tsp
Ingredients for white sauce Butter 2 tbsp Flour 4 tbsp Milk 2 cups Mustard powder 1 tsp Salt 1 tsp White pepper ½ tsp Stock 1 cup
Method Boil beef with ginger garlic paste, salt, green chilies grinded, and 3 cups water. Till tender and 1 cup stock left. Make white sauce add to it boiled beef, boiled vegetables, chopped boiled eggs, boiled macaroni, cashew nut grinded and ketchup. Mix all well. Grease round cake tin and pour mixture in it. Beat 2 eggs well and pour on top of the mixture, heat 3 tbsp oil and pour in top. Bake for 30 minutes on 180 degrees, Method for white sauce Mix all ingredients of white sauce together.
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Grilled Cheese and Vegetable sandwiches by shireen
Grilled Cheese and Vegetable sandwiches.
8 slices Jumbo bread
2 potatoes - peeled, boiled and crushed by hand
2 tomatoes - sliced
1 onion - sliced
5 Tbsp butter
1 capsicum sliced
1 tsp chaat masala (can use crushed red chilli if you wish)
1 cup grated cheese
Green Chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
Spread all 8 slices of bread with butter, then green chutney.
Then on 4 slices of bread, add crumbled potatoes, then add chaat masala. Add tomato, onion, capsicum and some cheese on each of the slices. Add the other piece of bread, chutney side on vegetables. Then butter the top of the sandwich and put in sandwich/panini maker. Alternatively if you don't have a sandwich maker, heat a grill pan on medium heat and add sandwich pressing down. Once the bread is golden brown, carefully turn over and cook until the second side is golden brown.
Remove from pan.
Cut sandwiches in 4 triangles.
Serve with salad and or fries.
Enjoy
*If you would prefer to have chicken in the sandwich, boil a chicken breast with some green masala, cool and shred and add to sandwich.
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Grilled Cheese and Vegetable Sandwich
Grilled Cheese and Vegetable Sandwich Ingredients
Large Bread Slices 8 Potatoes (peeled boiled and coarsely mashed) 2 cups Grated Cheese ½ cup Capsicum (chopped) 1 Tomatoes (sliced) 2 Onion (thinly sliced) 1 Salt ½ tsp Black pepper ½ tsp... Chaat Masala 1 tsp Butter soft 5 tbsp Coriander and mint Chatni Coriander leaves 1 cup Mint ½ cup Green chilies 3 Sugar 1 tsp Lemon juice 2 tbsp Raw mango 1 Salt ½ tsp
Method for Chatni Blend all the ingredients of Chatni together. Method for Sandwich Apply butter on 1 side of all the bread slices. Then spread with Chatni, place 4 slices on a chopping board. Spread a layer of potato and top with capsicum slice. Then place onion and tomato slices. Top with grated cheese, sprinkle salt, pepper and chaat Masala. Finely cover with remaining slices of bread. Press well so all the layers are firm. Pre heat the grill. Grill the sandwiches for 5 minutes till golden brown. Cut the sandwiches and serve.
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8 slices Jumbo bread
2 potatoes - peeled, boiled and crushed by hand
2 tomatoes - sliced
1 onion - sliced
5 Tbsp butter
1 capsicum sliced
1 tsp chaat masala (can use crushed red chilli if you wish)
1 cup grated cheese
Green Chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
Spread all 8 slices of bread with butter, then green chutney.
Then on 4 slices of bread, add crumbled potatoes, then add chaat masala. Add tomato, onion, capsicum and some cheese on each of the slices. Add the other piece of bread, chutney side on vegetables. Then butter the top of the sandwich and put in sandwich/panini maker. Alternatively if you don't have a sandwich maker, heat a grill pan on medium heat and add sandwich pressing down. Once the bread is golden brown, carefully turn over and cook until the second side is golden brown.
Remove from pan.
Cut sandwiches in 4 triangles.
Serve with salad and or fries.
Enjoy
*If you would prefer to have chicken in the sandwich, boil a chicken breast with some green masala, cool and shred and add to sandwich.
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Grilled Cheese and Vegetable Sandwich
Grilled Cheese and Vegetable Sandwich Ingredients
Large Bread Slices 8 Potatoes (peeled boiled and coarsely mashed) 2 cups Grated Cheese ½ cup Capsicum (chopped) 1 Tomatoes (sliced) 2 Onion (thinly sliced) 1 Salt ½ tsp Black pepper ½ tsp... Chaat Masala 1 tsp Butter soft 5 tbsp Coriander and mint Chatni Coriander leaves 1 cup Mint ½ cup Green chilies 3 Sugar 1 tsp Lemon juice 2 tbsp Raw mango 1 Salt ½ tsp
Method for Chatni Blend all the ingredients of Chatni together. Method for Sandwich Apply butter on 1 side of all the bread slices. Then spread with Chatni, place 4 slices on a chopping board. Spread a layer of potato and top with capsicum slice. Then place onion and tomato slices. Top with grated cheese, sprinkle salt, pepper and chaat Masala. Finely cover with remaining slices of bread. Press well so all the layers are firm. Pre heat the grill. Grill the sandwiches for 5 minutes till golden brown. Cut the sandwiches and serve.
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Sandwich Cake by shireen
Sandwich Cake
Sandwich
1 loaf Jumbo Sandwich Bread (cut into lengthwise slices) (this can be ordered through a bakery)
8 Tbsp butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp mustard paste
1 Tbsp lemon juice
3-4 eggs boiled and sliced
1/2 cup ketchup
1 cucumber cut in thin slices
2 tomatoes sliced
1/2 cup mayonnaise
2 chicken breast roasted* - shredded
1 cup green chutney**
Salt as required
Black pepper as required
Topping
1/2 cup Curd cheese***
200gms or 1 tub Cream cheese
1 Tbsp Castor sugar
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Garnish
Green olives - sliced
Glacé cherries - cut in half
White cabbage - shredded
Red cabbage - shredded
Sandwich
In a bowl add butter, salt, pepper, mustard paste and lemon juice and beat with mixer till fluffy. Set aside.
Remove all crust from bread slices.
Place a clean damp kitchen towel or napkin on a chopping board and butter 1 side of each slice of bread.
Leave 1 slice on board, place others on a plate and cover with another damp cloth.
With the buttered side up, spread the green chutney over the butter. Be generous. Then add next slice buttered side down (on chutney). Then, on the top if that slice spread some mayonnaise.
Add sliced eggs (you can mash them if you prefer) sprinkle a little salt and pepper, then add next slice - buttered side down (on egg).
On top of this slice spread mayonnaise, then spread tomato ketchup.
Add sliced tomatoes, a little salt and pepper, and then next slice of bread, buttered side down (on tomato).
Spread mayonnaise on top of this slice and add cucumber slices then next slice of bread butter side down (on cucumber). Spread mayonnaise on top of this slice and add the roasted chicken - remember be generous - then next slice of bread butter side down (on chicken).
Do not put mayonnaise on the top of this slice.
Wrap the sandwich in the damp cloth and put in the freezer for 1 hour.
Topping
Place curd chess in a bowl. Beat well. Add salt and pepper and cream cheese. Beat again.
Add cream And beat again, making sure all ingredients are mixed well - but don't beat too much.
Remove sandwich from the freezer and spread topping over top and sides.
With left over topping, put it in a piping back and pipe around edge.
Decorate with olive slices, cherry halves. Place back in freezer - it can stay here until ready to use - remove from freezer 1 hour prior to using.
When ready to serve, add cabbage around cake.
Enjoy.
*roasted chicken
2 chicken breasts
Marinated in
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1 Tbsp ketchup
1 Tbsp wostershire sauce.
Marinate chicken for at least 20 minutes. Heat 2 Tbsp of oil in a pan, cook for about 15 minutes - or until cooked - turning at least once. Cool, the shred in medium side pieces. Set aside.
**green chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
note To make curd cheese, take 2 cups yogurt and put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup curd cheese.
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Sandwich Cake
Ingredients
Sandwich Bread (cut into lengthwise slices) 1
Eggs (boiled and mashed) 2
Chicken boiled and shredded 1 cup
Green Chatni 1 cup
Ketchup ½ cup
Cucumber (cut into slices) 1
Tomato (cut into slices) 1
Salt as required
Black pepper as required
Butter 8 ounces
Mayonnaise ½ cup
Ingredients for topping
Curd cheese ½ cup
Cream cheese 8 ounce
Castor sugar 1 tbsp
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Method
Trim all crust from bread slices; put 1 slice on chopping board, spread with butter then green Chatni. Put second slice on top. Spread with butter then mashed eggs, cover with third slice of bread, and spread ketchup. Put slices of tomato on it. Sprinkle salt and pepper then 4th slice of bread. Put slices of cucumber. Sprinkle salt and pepper. Put 5th slice of bread. Spread Roasted chicken on it. Then put the last slice on top. Fold it in a wet napkin. Freeze for 1 hour. Cover top and sides with topping. Chill till firm. Decorate with olives, cherries and salad leaves.
Sandwich
1 loaf Jumbo Sandwich Bread (cut into lengthwise slices) (this can be ordered through a bakery)
8 Tbsp butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp mustard paste
1 Tbsp lemon juice
3-4 eggs boiled and sliced
1/2 cup ketchup
1 cucumber cut in thin slices
2 tomatoes sliced
1/2 cup mayonnaise
2 chicken breast roasted* - shredded
1 cup green chutney**
Salt as required
Black pepper as required
Topping
1/2 cup Curd cheese***
200gms or 1 tub Cream cheese
1 Tbsp Castor sugar
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Garnish
Green olives - sliced
Glacé cherries - cut in half
White cabbage - shredded
Red cabbage - shredded
Sandwich
In a bowl add butter, salt, pepper, mustard paste and lemon juice and beat with mixer till fluffy. Set aside.
Remove all crust from bread slices.
Place a clean damp kitchen towel or napkin on a chopping board and butter 1 side of each slice of bread.
Leave 1 slice on board, place others on a plate and cover with another damp cloth.
With the buttered side up, spread the green chutney over the butter. Be generous. Then add next slice buttered side down (on chutney). Then, on the top if that slice spread some mayonnaise.
Add sliced eggs (you can mash them if you prefer) sprinkle a little salt and pepper, then add next slice - buttered side down (on egg).
On top of this slice spread mayonnaise, then spread tomato ketchup.
Add sliced tomatoes, a little salt and pepper, and then next slice of bread, buttered side down (on tomato).
Spread mayonnaise on top of this slice and add cucumber slices then next slice of bread butter side down (on cucumber). Spread mayonnaise on top of this slice and add the roasted chicken - remember be generous - then next slice of bread butter side down (on chicken).
Do not put mayonnaise on the top of this slice.
Wrap the sandwich in the damp cloth and put in the freezer for 1 hour.
Topping
Place curd chess in a bowl. Beat well. Add salt and pepper and cream cheese. Beat again.
Add cream And beat again, making sure all ingredients are mixed well - but don't beat too much.
Remove sandwich from the freezer and spread topping over top and sides.
With left over topping, put it in a piping back and pipe around edge.
Decorate with olive slices, cherry halves. Place back in freezer - it can stay here until ready to use - remove from freezer 1 hour prior to using.
When ready to serve, add cabbage around cake.
Enjoy.
*roasted chicken
2 chicken breasts
Marinated in
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1 Tbsp ketchup
1 Tbsp wostershire sauce.
Marinate chicken for at least 20 minutes. Heat 2 Tbsp of oil in a pan, cook for about 15 minutes - or until cooked - turning at least once. Cool, the shred in medium side pieces. Set aside.
**green chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
note To make curd cheese, take 2 cups yogurt and put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup curd cheese.
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Sandwich Cake
Ingredients
Sandwich Bread (cut into lengthwise slices) 1
Eggs (boiled and mashed) 2
Chicken boiled and shredded 1 cup
Green Chatni 1 cup
Ketchup ½ cup
Cucumber (cut into slices) 1
Tomato (cut into slices) 1
Salt as required
Black pepper as required
Butter 8 ounces
Mayonnaise ½ cup
Ingredients for topping
Curd cheese ½ cup
Cream cheese 8 ounce
Castor sugar 1 tbsp
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Method
Trim all crust from bread slices; put 1 slice on chopping board, spread with butter then green Chatni. Put second slice on top. Spread with butter then mashed eggs, cover with third slice of bread, and spread ketchup. Put slices of tomato on it. Sprinkle salt and pepper then 4th slice of bread. Put slices of cucumber. Sprinkle salt and pepper. Put 5th slice of bread. Spread Roasted chicken on it. Then put the last slice on top. Fold it in a wet napkin. Freeze for 1 hour. Cover top and sides with topping. Chill till firm. Decorate with olives, cherries and salad leaves.
Mutton leg roast with pepper & mushroom sauc BY SHIREEN
Mutton leg roast with pepper & mushroom sauce.
Leg of mutton
1 leg of mutton - no more than 2kg
3 cups water
1 Tbsp ginger/garlic paste
1-1/2 tsp salt
1 tsp cracked black pepper heaped
2 Tbsp white vinegar
1 tsp heaped mustard powder
2 Tbsp wostershire sauce
Sauce
2 Tbsp butter
2 Tbsp oil
2 Tbsp flour heaped
1 tsp salt
1 tsp freshly cracked black pepper
1/2 cup fresh cream
2 Tbsp HP sauce
4-5 mushroom sliced
For leg of Mutton
In a large pan, add water, Ginger/garlic paste, salt, pepper, vinegar, mustard powder and wostershire sauce. Mix well. Set aside.
Wash and pat dry mutton leg. Using a sharp knife, put cuts into meat.
Add meat to pan with water and seasoning. Place on the heat and cook until meat is tender.
For sauce
Place pan on heat, and add butter and oil. Add flour and stir well. Remove from heat and add water. Stir well and return to heat stirring all the time.
Once mix has thickened, add cream, HP sauce and mushroom slices. Mix well.
If mix is a little too thick, add a little water to thin it down.
Pour over cooked leg of mutton and allow to cook on low for 10 minutes.
Serve on a platter with boiled vegies, and cauliflower as well as fries.
Enjoy.
Serve with garlic bread or dinner roll.
Leg of mutton
1 leg of mutton - no more than 2kg
3 cups water
1 Tbsp ginger/garlic paste
1-1/2 tsp salt
1 tsp cracked black pepper heaped
2 Tbsp white vinegar
1 tsp heaped mustard powder
2 Tbsp wostershire sauce
Sauce
2 Tbsp butter
2 Tbsp oil
2 Tbsp flour heaped
1 tsp salt
1 tsp freshly cracked black pepper
1/2 cup fresh cream
2 Tbsp HP sauce
4-5 mushroom sliced
For leg of Mutton
In a large pan, add water, Ginger/garlic paste, salt, pepper, vinegar, mustard powder and wostershire sauce. Mix well. Set aside.
Wash and pat dry mutton leg. Using a sharp knife, put cuts into meat.
Add meat to pan with water and seasoning. Place on the heat and cook until meat is tender.
For sauce
Place pan on heat, and add butter and oil. Add flour and stir well. Remove from heat and add water. Stir well and return to heat stirring all the time.
Once mix has thickened, add cream, HP sauce and mushroom slices. Mix well.
If mix is a little too thick, add a little water to thin it down.
Pour over cooked leg of mutton and allow to cook on low for 10 minutes.
Serve on a platter with boiled vegies, and cauliflower as well as fries.
Enjoy.
Serve with garlic bread or dinner roll.
BIRTHDAY CAKE
BIRTHDAY CAKE
1 cup flour
1 cup liquid milk
1 cup coco powder
1 cup castor sugar
1 cup oil
2 eggs
1/2 tspn baking powder
1/2 tspn baking soda
3 to 4 tblspn water..
add sifted flour,coco powder,sugar,baking powder n baking soda n mix well with a spoon....
then add milk, oil n beat,,then add eggs one by one..n add water n beat well
the mixture should b liquidy but not too much...then pour it in the greased pan n bake it for 35 to 40 minutes,at 180 C
for topping,,
a table spoon of unsalted butter n 2 to 3 tblspn of coco powder n 6 to7 tblspns of castor sugar, with lil milk,,,beat well,n after the cake cools down spread it on the cake,,,
then melted cooking chocolate(sweetened)just cool it down a lil n pour it on the cake roughly,,or u can spread it on the cake evenly aswell..n sprinkle ur favourite topping :) enjoy....
its a very simple n quick recipie of cake,,,do ty it
1 cup flour
1 cup liquid milk
1 cup coco powder
1 cup castor sugar
1 cup oil
2 eggs
1/2 tspn baking powder
1/2 tspn baking soda
3 to 4 tblspn water..
add sifted flour,coco powder,sugar,baking powder n baking soda n mix well with a spoon....
then add milk, oil n beat,,then add eggs one by one..n add water n beat well
the mixture should b liquidy but not too much...then pour it in the greased pan n bake it for 35 to 40 minutes,at 180 C
for topping,,
a table spoon of unsalted butter n 2 to 3 tblspn of coco powder n 6 to7 tblspns of castor sugar, with lil milk,,,beat well,n after the cake cools down spread it on the cake,,,
then melted cooking chocolate(sweetened)just cool it down a lil n pour it on the cake roughly,,or u can spread it on the cake evenly aswell..n sprinkle ur favourite topping :) enjoy....
its a very simple n quick recipie of cake,,,do ty it
chicken fajita pizza
chicken fajita pizza
(for 2 pizza-medium pan)
pizza dough:
3 cups of flour
1 tspn salt (mix salt with flour)... See More
1 cup of luke warm water
1 tspn sugar
1 tblspn yeast (add sugar n yeast in the water ,mix it, n leave for atleast 5 to 7 minutes)
when u see the bubbles r coming up in the water then add it in the flour n add some more water if u want to, make a dough
it should not b too much hard or soft,,,make it a medium one....
then in a greased bowl leave the dough n cover it with the plastic wrap sheet
in summers it will max take 1 hour but in winters sometimes it takes 6 to 7 hours,,depends on the temp as u all know....
pizza sauce,,,,
1 tablespn oil
1 cup tomato paste..or puree
3 cloves garlic crushed n finely chopped,,,
1 tea spoon red chilli flakes
1 tablespoon brown sugar
salt n black pepper....lil bit of white pepper
a tspn of vineger ...black or white,any1
1 tspoon of oregano
method: put oil in a pan,add garlic,then add tomato paste,oregana,brown sugar, salt
n pepper n vinegar.mix it n cook it until the sauce becomes thick.
for chicken:
1 cup small cubes of boneless chicken
put it in the pan with lil water,
1/2 tspn white vinegar,
salt.black pepper, to taste
white pepper, to taste
red chilli flakes. to taste
1/2 tspn brown sugar,
1 tspn soy sauce,
1 tspn oyster sauce,n cook the chicken with all the spices
topping:
chedder cheese 1 cup
mozerella cheese 1 cup
onion rings,
sliced mushrooms,
capsicum green one
green chilli (big ones)if u want so,,,in rings,,,take out the seeds
now,ur dough is ready..make two portions of it..flatten it with the roller n put them in the pizza pan,
spread the pizza sauce...sprinkle half cup of chedder cheese..then chicken,,,then veggies n sprinkle some
salt n pepper on the veggies,,then add mozerella cheese,,sprinkle some oregana,,red chilli flakes n then add the rings of black olives.
press the topping softly with any spoon n then ready to bake
200 c preheated oven,,,up n down both n then bake it for 10 15 minutes max...n enjoy...................
(for 2 pizza-medium pan)
pizza dough:
3 cups of flour
1 tspn salt (mix salt with flour)... See More
1 cup of luke warm water
1 tspn sugar
1 tblspn yeast (add sugar n yeast in the water ,mix it, n leave for atleast 5 to 7 minutes)
when u see the bubbles r coming up in the water then add it in the flour n add some more water if u want to, make a dough
it should not b too much hard or soft,,,make it a medium one....
then in a greased bowl leave the dough n cover it with the plastic wrap sheet
in summers it will max take 1 hour but in winters sometimes it takes 6 to 7 hours,,depends on the temp as u all know....
pizza sauce,,,,
1 tablespn oil
1 cup tomato paste..or puree
3 cloves garlic crushed n finely chopped,,,
1 tea spoon red chilli flakes
1 tablespoon brown sugar
salt n black pepper....lil bit of white pepper
a tspn of vineger ...black or white,any1
1 tspoon of oregano
method: put oil in a pan,add garlic,then add tomato paste,oregana,brown sugar, salt
n pepper n vinegar.mix it n cook it until the sauce becomes thick.
for chicken:
1 cup small cubes of boneless chicken
put it in the pan with lil water,
1/2 tspn white vinegar,
salt.black pepper, to taste
white pepper, to taste
red chilli flakes. to taste
1/2 tspn brown sugar,
1 tspn soy sauce,
1 tspn oyster sauce,n cook the chicken with all the spices
topping:
chedder cheese 1 cup
mozerella cheese 1 cup
onion rings,
sliced mushrooms,
capsicum green one
green chilli (big ones)if u want so,,,in rings,,,take out the seeds
now,ur dough is ready..make two portions of it..flatten it with the roller n put them in the pizza pan,
spread the pizza sauce...sprinkle half cup of chedder cheese..then chicken,,,then veggies n sprinkle some
salt n pepper on the veggies,,then add mozerella cheese,,sprinkle some oregana,,red chilli flakes n then add the rings of black olives.
press the topping softly with any spoon n then ready to bake
200 c preheated oven,,,up n down both n then bake it for 10 15 minutes max...n enjoy...................
Tea time cake
Tea time cake
Butter - 125grms
suger - half cup*(i used 1 cup castor sugar)
all purpose flour - 1 cup + 2tbsp
baking powder - 1tsp level
egg - 3
lemon or vanilla essense - 3to 4 drops ( i used a teaspoon of vanilla essense)
yellow food color (optional) (dint use the food colour)
metthod:
beat soften butter n suger well....then add 3 beaten eggs n keep beating...............
add essense n color drops..after beating well...add sifted flour+baking power with wooden spoon...mix well with spoon...mixture should n thick n fluffy....pour into a greased baking pan n bake in preheated oven at 180 C for 35-40 mins
n b4 putting it in the oven i just sprinkled some crushed peanuts,almonds n pistaas
i love the nutty flavour....:)
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Tea Cake
Ingredients
Eggs 3
Flour 2 cup
Castor sugar 1-1/2 cup
Butter 200 gm
Baking powder 1 tsp
Lemon essence 1 tsp
Method
In a bowl beat together 1-1/2 cup castor sugar and 200 butter till creamy, then add 3 eggs one by one and 1 tsp lemon essence. Fold in sieve mixture of 2 cups flour and 1 tsp baking powder. Lastly bake in a pre heated oven of 180 degrees for 25 minutes. Tea cake is ready to serve.
Butter - 125grms
suger - half cup*(i used 1 cup castor sugar)
all purpose flour - 1 cup + 2tbsp
baking powder - 1tsp level
egg - 3
lemon or vanilla essense - 3to 4 drops ( i used a teaspoon of vanilla essense)
yellow food color (optional) (dint use the food colour)
metthod:
beat soften butter n suger well....then add 3 beaten eggs n keep beating...............
add essense n color drops..after beating well...add sifted flour+baking power with wooden spoon...mix well with spoon...mixture should n thick n fluffy....pour into a greased baking pan n bake in preheated oven at 180 C for 35-40 mins
n b4 putting it in the oven i just sprinkled some crushed peanuts,almonds n pistaas
i love the nutty flavour....:)
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Tea Cake
Ingredients
Eggs 3
Flour 2 cup
Castor sugar 1-1/2 cup
Butter 200 gm
Baking powder 1 tsp
Lemon essence 1 tsp
Method
In a bowl beat together 1-1/2 cup castor sugar and 200 butter till creamy, then add 3 eggs one by one and 1 tsp lemon essence. Fold in sieve mixture of 2 cups flour and 1 tsp baking powder. Lastly bake in a pre heated oven of 180 degrees for 25 minutes. Tea cake is ready to serve.
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