Chocolate Chip Tarts
Ingredients for Base
Butter 5 ounces
Icing sugar 2 ounce
Flour 8 ounces
Egg yolk 1
Vanilla essence ½ tsp
Ingredients for Filling
Milk 1 ½ cup
Cocoa powder 1 tbsp heaped
Nuttela spread 4 tbsp
Corn flour 2 tbsp heaped
Caster sugar 4 tbsp
White chocolate chips 1 cup
Method for Base
Mix together 8 ounces flour, 2 ounce sugar, 5 ounce butter, 1 egg yolk, ½ tsp vanilla essence and knead with chilled water as required to form into a dough, cover and chill for 10 minutes, roll out the dough and line a 8 inch pie plate, prick base and bake in a pre heated oven on 200 degree for 20 minutes. Remove and cool.
Method for Filling
Mix together 2 tbsp corn flour, 1 tbsp cocoa powder, 4 tbsp sugar with 3 tbsp milk stir in the remaining milk pour into sauce pan and cook gently on low heat stirring until thick. Cool slightly add in 4 tbsp Nuttela spread, fold in 1 cup chocolate chips, mix well and pour onto the baked crust. Scatter 2 tbsp chocolate chips on top. Cool and serve.
Thursday 20 December 2012
Check Cake
Check Cake
Ingredients
Butter 12 ounces
Caster sugar 12 ounces
Flour 12 ounces
Eggs 6 separated
Vanilla essence 2 tsp
Baking powder 3 tsp
Cocoa powder 3 tbsp
Milk 4 tbsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Crushed nuts or crushed biscuits as required
Method
Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well, add in 2 tsp essence, beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder, fold in the butter and egg mixture, also add in the 4 tbsp milk. Make paste with 3 tbsp cocoa powder, 2 tbsp milk and 2 tsp caster sugar, divide cake batter into two, add dissolved cocoa mixture in one and add few drops of yellow color in other mixture. Grease 3 sandwich tins well. In two tins first arrange yellow batter all around on circle, then coco batter, lastly yellow batter. Arrange the third pan with cocoa batter first then yellow batter then again chocolate, bake in a pre heated oven of 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.
To Assemble
On a cake plate, put the yellow batter cake first, apply with strawberry jam, sandwich the cocoa cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. Also decorate the top in check design.
Method for Butter Icing
Beat 6 ounces butter, gradually adding 12 ounces icing sugar, beat till creamy, when thick use as required.
Ingredients
Butter 12 ounces
Caster sugar 12 ounces
Flour 12 ounces
Eggs 6 separated
Vanilla essence 2 tsp
Baking powder 3 tsp
Cocoa powder 3 tbsp
Milk 4 tbsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Crushed nuts or crushed biscuits as required
Method
Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well, add in 2 tsp essence, beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder, fold in the butter and egg mixture, also add in the 4 tbsp milk. Make paste with 3 tbsp cocoa powder, 2 tbsp milk and 2 tsp caster sugar, divide cake batter into two, add dissolved cocoa mixture in one and add few drops of yellow color in other mixture. Grease 3 sandwich tins well. In two tins first arrange yellow batter all around on circle, then coco batter, lastly yellow batter. Arrange the third pan with cocoa batter first then yellow batter then again chocolate, bake in a pre heated oven of 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.
To Assemble
On a cake plate, put the yellow batter cake first, apply with strawberry jam, sandwich the cocoa cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. Also decorate the top in check design.
Method for Butter Icing
Beat 6 ounces butter, gradually adding 12 ounces icing sugar, beat till creamy, when thick use as required.
Baked German Cheese Cake
Baked German Cheese Cake
Ingredients for Pastry
Butter 50 gm
Flour 100 gm
Sugar 150 gm
Water as required
Salt a pinch
Ingredients for filling
Eggs 2
Almond ground 25 gm
Butter 75 gm
Castor sugar 75 gm
Curd cheese 250 gm
Lemon juice 1 tsp
Lemon rind 1 tsp
Method
In a bowl mix together 50 gm Butter, 100 gm Flour, 150 gm Sugar, a pinch of Salt and knead to dough with Water as required. Roll and put in a greased mold.
Method for filling
Beat together 2 Eggs, 75 gm Butter, 75 gm Castor sugar, 250 gm Curd cheese, 1 tsp Lemon juice and 1 tsp Lemon rind. Fold in 25 gm ground Almond. Lastly bake it in preheated oven of 150 degrees for 30 minutes. German cheese cake is ready to serve.
Ingredients for Pastry
Butter 50 gm
Flour 100 gm
Sugar 150 gm
Water as required
Salt a pinch
Ingredients for filling
Eggs 2
Almond ground 25 gm
Butter 75 gm
Castor sugar 75 gm
Curd cheese 250 gm
Lemon juice 1 tsp
Lemon rind 1 tsp
Method
In a bowl mix together 50 gm Butter, 100 gm Flour, 150 gm Sugar, a pinch of Salt and knead to dough with Water as required. Roll and put in a greased mold.
Method for filling
Beat together 2 Eggs, 75 gm Butter, 75 gm Castor sugar, 250 gm Curd cheese, 1 tsp Lemon juice and 1 tsp Lemon rind. Fold in 25 gm ground Almond. Lastly bake it in preheated oven of 150 degrees for 30 minutes. German cheese cake is ready to serve.
Sweet Heart Cake
Sweet Heart Cake
Ingredients for Sponge
Egg whites 6
Flour 300 gm
Sugar 300 gm
Vanilla essences 1 tsp
Ingredients for Filling
Dairy cream ½ kg
Sugar syrup 1 cup
Castor sugar ½ cup
Red color 2 drops
Cherries to garnish
Method
Beat 6 egg whites one at a time with 300 gm castor sugar till it turn into fluffy mixture. Add 1 tsp vanilla essence and fold in 300 gm flour. Pour this mixture in a greased heart shape mold and bake in a pre heated oven at 200 C for 25 minutes. Now take the sponge out of the oven and leave it to cool. Beat ½ kg dairy cream with ½ cup castor sugar till it thickens and become s fluffy . Add 2 drops of red color and mix well. Cut sponge into two pieces, spread 1 cup sugar syrup on one part, top with other part, spread the cream on top and sides. Now put the remaining cream in a piping bag to decorate the cake. Garnish with cherries and serve.
Ingredients for Sponge
Egg whites 6
Flour 300 gm
Sugar 300 gm
Vanilla essences 1 tsp
Ingredients for Filling
Dairy cream ½ kg
Sugar syrup 1 cup
Castor sugar ½ cup
Red color 2 drops
Cherries to garnish
Method
Beat 6 egg whites one at a time with 300 gm castor sugar till it turn into fluffy mixture. Add 1 tsp vanilla essence and fold in 300 gm flour. Pour this mixture in a greased heart shape mold and bake in a pre heated oven at 200 C for 25 minutes. Now take the sponge out of the oven and leave it to cool. Beat ½ kg dairy cream with ½ cup castor sugar till it thickens and become s fluffy . Add 2 drops of red color and mix well. Cut sponge into two pieces, spread 1 cup sugar syrup on one part, top with other part, spread the cream on top and sides. Now put the remaining cream in a piping bag to decorate the cake. Garnish with cherries and serve.
Coffee Crunch Ice Cream rida
Coffee Crunch Ice Cream
Ingredients
Milk ½ liter
Cream ½ liter
Condensed milk 1 tin
Almond 100 gm
Sugar 1-1/2 cup
Custard powder 1 tbsp
Gelatin powder 1 tbsp
Coffee 2 tsp
Cocoa powder 2 tbsp
Method
In a pan boil ½ liter milk, add ½ cup sugar and cook till sugar dissolves. Now add 1 tbsp custard powder dissolved in ½ cup water. Stir till custard thicken, turn the flame off and leave it to cool. Dissolve 1 tbsp gelatin powder in ½ cup lukewarm water. In a bowl put together gelatin mixture, ½ liter cream, 1 tin condensed milk, 2 tbsp cocoa powder, 2 tsp coffee powder and prepared custard mixture, beat well with electric beater. Freeze for ½ hours. In a pan put 1 cup sugar and add 100 gm almond, cook till sugar melts, pour this mixture in a greased tray, leave it to cool till firm, now crush and spread prepared crunch on top of ice cream. Freeze for 1 hour and serve chilled.
Ingredients
Milk ½ liter
Cream ½ liter
Condensed milk 1 tin
Almond 100 gm
Sugar 1-1/2 cup
Custard powder 1 tbsp
Gelatin powder 1 tbsp
Coffee 2 tsp
Cocoa powder 2 tbsp
Method
In a pan boil ½ liter milk, add ½ cup sugar and cook till sugar dissolves. Now add 1 tbsp custard powder dissolved in ½ cup water. Stir till custard thicken, turn the flame off and leave it to cool. Dissolve 1 tbsp gelatin powder in ½ cup lukewarm water. In a bowl put together gelatin mixture, ½ liter cream, 1 tin condensed milk, 2 tbsp cocoa powder, 2 tsp coffee powder and prepared custard mixture, beat well with electric beater. Freeze for ½ hours. In a pan put 1 cup sugar and add 100 gm almond, cook till sugar melts, pour this mixture in a greased tray, leave it to cool till firm, now crush and spread prepared crunch on top of ice cream. Freeze for 1 hour and serve chilled.
Chocolate Chip Cookies Cake
Chocolate Chip Cookies Cake
Ingredients
Eggs 2
Chocolate chip 1 cup
Flour 2 cup
Brown sugar ½ cup
White sugar ½ cup
Butter 100 gm
Dairy Cream for garnish
Vanilla essence ½ tsp
Baking powder ½ tsp
Castor sugar 2 tbsp
Cocoa powder 2 tbsp
Method
Beat 100 gm and sugar. add in 2 cup Flour, 2 Eggs, 2 tbsp Cocoa powder, ½ tsp Vanilla essence and 1 cup Chocolate chip. Mix well and freeze for 30 minutes. Now pour this mixture in a greased tray, bake in pre heated oven of 180 degrees for 20 minutes. Beat dairy cream with 8 tbsp castor sugar. fill this cream in piping bag, garnish the cake and serve.
Ingredients
Eggs 2
Chocolate chip 1 cup
Flour 2 cup
Brown sugar ½ cup
White sugar ½ cup
Butter 100 gm
Dairy Cream for garnish
Vanilla essence ½ tsp
Baking powder ½ tsp
Castor sugar 2 tbsp
Cocoa powder 2 tbsp
Method
Beat 100 gm and sugar. add in 2 cup Flour, 2 Eggs, 2 tbsp Cocoa powder, ½ tsp Vanilla essence and 1 cup Chocolate chip. Mix well and freeze for 30 minutes. Now pour this mixture in a greased tray, bake in pre heated oven of 180 degrees for 20 minutes. Beat dairy cream with 8 tbsp castor sugar. fill this cream in piping bag, garnish the cake and serve.
Pine Apple ka Halwa by rida
Pine Apple ka Halwa
Ingredients
Pine Apple 1 tin
Edible Silver Foil 1
Sugar 1 cup
Desiccated Coconut 2 cup
Pistachio Chopped 50 gm
Butter 50 gm
Method
chop ½ cup pine apple pieces. Grind the remaining ½ cup pine apple with syrup. Now heat 50 gm butter in pan, add ground pine apple with 1 cup sugar. Cook over high flame till mixture thickens. Now add 2 cups desiccated coconut and cook for 5 minutes. Turn the flame off. Now add chopped pine apple and mix well. Put the mixture in a serving dish, garnish with chopped pistachio and edible silver foil.
Ingredients
Pine Apple 1 tin
Edible Silver Foil 1
Sugar 1 cup
Desiccated Coconut 2 cup
Pistachio Chopped 50 gm
Butter 50 gm
Method
chop ½ cup pine apple pieces. Grind the remaining ½ cup pine apple with syrup. Now heat 50 gm butter in pan, add ground pine apple with 1 cup sugar. Cook over high flame till mixture thickens. Now add 2 cups desiccated coconut and cook for 5 minutes. Turn the flame off. Now add chopped pine apple and mix well. Put the mixture in a serving dish, garnish with chopped pistachio and edible silver foil.
Quick Jelly Cake by rida
Quick Jelly Cake
Ingredients
Cake Sponge 1
Pine apple 1 tin
Condensed milk 1 tin
Pine apple juice 1 cup
Cream 2 packets
Red jelly 2 packets
Walnut 50 gm
Almond 50 gm
Vanilla essence ½ tsp
Method
In a bowl put together 1 tin Condensed milk, 1 cup Pine apple juice, 2 packets Cream and ½ tsp Vanilla essence. Beat well. Cut 1 sponge cake into thin slices. Separately cook 2 packets red jelly and leave it to cool. Now put one piece of cake in a serving dish. Pour beaten cream on top. Spread ½ tin of pine apple chunks, jelly pieces, chopped almond and pistachio mixture and cover with the other piece of cake. Again top with remaining pine apple chunks, jelly pieces, chopped almond and pistachio mixture. Serve chilled.
Ingredients
Cake Sponge 1
Pine apple 1 tin
Condensed milk 1 tin
Pine apple juice 1 cup
Cream 2 packets
Red jelly 2 packets
Walnut 50 gm
Almond 50 gm
Vanilla essence ½ tsp
Method
In a bowl put together 1 tin Condensed milk, 1 cup Pine apple juice, 2 packets Cream and ½ tsp Vanilla essence. Beat well. Cut 1 sponge cake into thin slices. Separately cook 2 packets red jelly and leave it to cool. Now put one piece of cake in a serving dish. Pour beaten cream on top. Spread ½ tin of pine apple chunks, jelly pieces, chopped almond and pistachio mixture and cover with the other piece of cake. Again top with remaining pine apple chunks, jelly pieces, chopped almond and pistachio mixture. Serve chilled.
Gur Papadi by shireen
Gur Papadi
Ingredients:
Wheat flour 200 grams
Poppy seeds 50 grams...
Gum 50 grams
Cardamom powder 1 tsp
Fennel seeds 1 tsp
Ghee 200 grams
Gur 200 grams
Coconut (sliced) 2 tbsp
Almond (sliced) 2 tbsp
Pistachio (sliced) 2 tbsp
Method:
1. Heat 100 grams ghee and fry gum
2. When it swells remove from fire
3. Add remaining 100 grams ghee and fry wheat flour
4. Add poppy seeds, cardamom powder, almonds, pistachio, and fennel seed powder and crushed gum mix all well
5. Add gur and cook again for 5 minutes
6. Remove spread evenly in a greased tray cut into square
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Gur Papri
Ingredients
Wheat flour 375 gm
Semolina125 gm
Coconut grated 50 gm
Fennel seeds 25 gm
Edible gum 125 gm
Green cardamom35
Jiggery 750 gm
Pure ghee ½ kg
Method
Mix together 375 gm flour and 125 gm semolina, keep aside. Grind together 25 gm fennel seed and 35 green cardamoms coarsely, heat 250gm ghee and fry edible gum till puffy, remove and crush coarsely, keep aside, in the left over ghee add the wheat flour and semolina mixture, fry for 10 minutes over low flame. In another pan heat remaining 250 ghee, add 750 gm crushed jaggery to it, stirring continuously on low heat till jiggery completely melts, when tiny bubble start coming on surface, remove from fire and add the wheat flour and semolina mixture. Also add in crushed gum, 25 gm grated coconut and half quantity of ground green cardamom-fennel seed mixture, mix well, put in a greased tray, level well, cut into pieces, sprinkle remaining fennel seeds-green cardamom mixture and grated coconut on top.
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Ingredients:
Wheat flour 200 grams
Poppy seeds 50 grams...
Gum 50 grams
Cardamom powder 1 tsp
Fennel seeds 1 tsp
Ghee 200 grams
Gur 200 grams
Coconut (sliced) 2 tbsp
Almond (sliced) 2 tbsp
Pistachio (sliced) 2 tbsp
Method:
1. Heat 100 grams ghee and fry gum
2. When it swells remove from fire
3. Add remaining 100 grams ghee and fry wheat flour
4. Add poppy seeds, cardamom powder, almonds, pistachio, and fennel seed powder and crushed gum mix all well
5. Add gur and cook again for 5 minutes
6. Remove spread evenly in a greased tray cut into square
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Gur Papri
Ingredients
Wheat flour 375 gm
Semolina125 gm
Coconut grated 50 gm
Fennel seeds 25 gm
Edible gum 125 gm
Green cardamom35
Jiggery 750 gm
Pure ghee ½ kg
Method
Mix together 375 gm flour and 125 gm semolina, keep aside. Grind together 25 gm fennel seed and 35 green cardamoms coarsely, heat 250gm ghee and fry edible gum till puffy, remove and crush coarsely, keep aside, in the left over ghee add the wheat flour and semolina mixture, fry for 10 minutes over low flame. In another pan heat remaining 250 ghee, add 750 gm crushed jaggery to it, stirring continuously on low heat till jiggery completely melts, when tiny bubble start coming on surface, remove from fire and add the wheat flour and semolina mixture. Also add in crushed gum, 25 gm grated coconut and half quantity of ground green cardamom-fennel seed mixture, mix well, put in a greased tray, level well, cut into pieces, sprinkle remaining fennel seeds-green cardamom mixture and grated coconut on top.
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home made chocolates
Coconut balls
1/2 cup castor sugar
1/4 cup milk
1 egg white - beaten
100 gms dark or milk cooking chocolate
2 cups dessicated coconut
2 Tbsp icing sugar - sifted
1/2 tsp vanilla essence
Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.
In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.
Once chocolate is melted remove from heat and set aside.
Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.
Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.
Enjoy!
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crunchies
Ingredients:
Plain Cornflakes (Crushed) 1 cup
Almond/walnuts (toasted and chopped) 3 tbsp
Chocolate (melted) 125gm... See More
Glace Cherries to decorate
Method:
Mix 3 tbsp nuts and 1 cup cornflakes well. Stir in the 125gm chocolate. Put teaspoonful of crunchies in pastry cases. Decorate with a cherry. Refrigerate.
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Chocolate fudge
500 gms cooking chocolate - cut in pieces
75gms unsalted butter
14oz condensed milk tin
(almonds and walnuts - whole to top fudge is optional)... See More
1/2 tsp vanilla essence.
Place pan in medium heat, add chocolate, butter and condensed milk. Stir constantly but do not let it boil or fudge will be brittle.
Once all ingredients are melted, transfer to a glass bowl and add vanilla essence and beat with hand mixer until thick and glossy.
Put in 8 x 8 inch greased pan.
Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.
*you can add nuts or sultanas into the fudge mix before turning out into pan to set.
Enjoy
9 hours ago · ReportHana Brown Maham, with the coconut balls recipe I have made my own variation - make coconut as described in recipe above and put in fridge for 15 mins. Melt 200gms cooking chocolate then let it cool for 5 minutes, then add chocolate to coconut mix, mix well and put mix in fridge for an hour.
Then roll mix in small balls and sprinkle coconut on top. Another variation which are delicious and great if you are in a hurry. Keep Chocolates in a container in fridge until required.
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Nut Cookie Fudge
Ingredients
Softened butter 1 ½ tsp
Chocolate chips 2 cups or 12 ounces
Condensed milk 1 cans (14 ounces)
...Crushed cream filled chocolate sandwich cookies 1 ½ cup
Chopped walnuts 1 cup
Method
Line an 8 inch square pan with foil, greased the foil with butter, keep aside. In a heavy sauce pan melt chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat, add in cookie crumbs and walnuts, spread evenly into prepared pan, refrigerate for at least 2 hours or until firm. Using foil lift fudge out of pan, discard foil, cut fudge into 1 inch square, store in an air tight container in refrigerator
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Cornflakes Chocolate
Ingredients
Corn flakes 1 cup
Melted chocolate 125 gm
Crushed walnuts 3 tbsp
Method
Melt 125 gm chocolate, mix 1 cup corn flakes and 3 tbsp walnuts in melted chocolate, pour with spoon on butter paper, when set put in cases.
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Dates Chocolates
Ingredients
Dates 250 gm
Toasted almonds flaked ½ cup
Melted chocolate 250gm
Method
Remove seeds from 250 gm dates, mash in chopper, shape into small balls, keep in fridge for 30 minutes, dip in melted chocolate, coat with flaked almonds.
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Nutty Chocolate Clusters
Ingredients
Caster sugar ½ cup
Chopped mix nuts ¼ cup
Melted chocolate 125 gm
...Water ¼ cup
Method
Cook ½ cup sugar and ¼ cup water in a sauce pan, stirring constantly over low heat without boiling until sugar dissolved. Now boil without stirring until golden brown, add ¼ cup chopped mix nuts, pour onto a greased tray as thin as possible, when set crushed finely, add melted chocolate to it, drop rounded tea spoon full of mixture onto lightly greased tray or chocolate mold. Refrigerate until set.
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1/2 cup castor sugar
1/4 cup milk
1 egg white - beaten
100 gms dark or milk cooking chocolate
2 cups dessicated coconut
2 Tbsp icing sugar - sifted
1/2 tsp vanilla essence
Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.
In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.
Once chocolate is melted remove from heat and set aside.
Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.
Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.
Enjoy!
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crunchies
Ingredients:
Plain Cornflakes (Crushed) 1 cup
Almond/walnuts (toasted and chopped) 3 tbsp
Chocolate (melted) 125gm... See More
Glace Cherries to decorate
Method:
Mix 3 tbsp nuts and 1 cup cornflakes well. Stir in the 125gm chocolate. Put teaspoonful of crunchies in pastry cases. Decorate with a cherry. Refrigerate.
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Chocolate fudge
500 gms cooking chocolate - cut in pieces
75gms unsalted butter
14oz condensed milk tin
(almonds and walnuts - whole to top fudge is optional)... See More
1/2 tsp vanilla essence.
Place pan in medium heat, add chocolate, butter and condensed milk. Stir constantly but do not let it boil or fudge will be brittle.
Once all ingredients are melted, transfer to a glass bowl and add vanilla essence and beat with hand mixer until thick and glossy.
Put in 8 x 8 inch greased pan.
Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.
*you can add nuts or sultanas into the fudge mix before turning out into pan to set.
Enjoy
9 hours ago · ReportHana Brown Maham, with the coconut balls recipe I have made my own variation - make coconut as described in recipe above and put in fridge for 15 mins. Melt 200gms cooking chocolate then let it cool for 5 minutes, then add chocolate to coconut mix, mix well and put mix in fridge for an hour.
Then roll mix in small balls and sprinkle coconut on top. Another variation which are delicious and great if you are in a hurry. Keep Chocolates in a container in fridge until required.
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Nut Cookie Fudge
Ingredients
Softened butter 1 ½ tsp
Chocolate chips 2 cups or 12 ounces
Condensed milk 1 cans (14 ounces)
...Crushed cream filled chocolate sandwich cookies 1 ½ cup
Chopped walnuts 1 cup
Method
Line an 8 inch square pan with foil, greased the foil with butter, keep aside. In a heavy sauce pan melt chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat, add in cookie crumbs and walnuts, spread evenly into prepared pan, refrigerate for at least 2 hours or until firm. Using foil lift fudge out of pan, discard foil, cut fudge into 1 inch square, store in an air tight container in refrigerator
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Cornflakes Chocolate
Ingredients
Corn flakes 1 cup
Melted chocolate 125 gm
Crushed walnuts 3 tbsp
Method
Melt 125 gm chocolate, mix 1 cup corn flakes and 3 tbsp walnuts in melted chocolate, pour with spoon on butter paper, when set put in cases.
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Dates Chocolates
Ingredients
Dates 250 gm
Toasted almonds flaked ½ cup
Melted chocolate 250gm
Method
Remove seeds from 250 gm dates, mash in chopper, shape into small balls, keep in fridge for 30 minutes, dip in melted chocolate, coat with flaked almonds.
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Nutty Chocolate Clusters
Ingredients
Caster sugar ½ cup
Chopped mix nuts ¼ cup
Melted chocolate 125 gm
...Water ¼ cup
Method
Cook ½ cup sugar and ¼ cup water in a sauce pan, stirring constantly over low heat without boiling until sugar dissolved. Now boil without stirring until golden brown, add ¼ cup chopped mix nuts, pour onto a greased tray as thin as possible, when set crushed finely, add melted chocolate to it, drop rounded tea spoon full of mixture onto lightly greased tray or chocolate mold. Refrigerate until set.
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Pineapple Lemon Delight
Pineapple Lemon delight's
Ingredients for sponge cake
Eggs 2
Caster sugar 2 ounce
Flour 2 ounce...
Vanilla essence ½ tsp...
Ingredients for filling
Fresh cream whipped 12 ounces
Eggs 3 separated
Caster sugar 5 ounces
Lemon juice 2 tbsp
Pineapple essence ½ tsp
Gelatin powder 2 tbsp dissolve in ¼ cup pineapple syrup
Pineapple slices 1 tin
Method for filling
Separate eggs, place yolks with 2 ounce sugar in a pan and cook on low flame for 2 minutes. Mix in it dissolved gelatin mixture.
Beat egg whites, stiff with 3 ounce caster sugar, also beat the cream stiff. Finely chop ½ tin of pineapple. Mix in lemon juice. Now fold all together lightly in a 9 inch lose bottom pan spread prepared sponge cake. Arrange pineapple half all round the tin. Now slowly pour the prepared filling in the tin. Chill for two hours till set. Decorate with fresh cream, pineapple cubes and cherries.
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Pineapple Lemon Delight
1 x 2 egg sponge cake*
3 eggs seperated - keep both whites and yolks
10 Tbsp castor sugar... See More
2 Tbsp heaped gelatine
1/4 cup water
150gms cream + 2 Tbsp castor sugar whipped
2 Tbsp lemon juice
1/4 tsp pineapple essence
1/2 cup canned pineapple - finely chopped.
Pineapple rings - cut in half as required
Red glacé cherries - as required
In a pan, add 4 Tbsp sugar with egg yolks and put over low heat, always stirring just to melt sugar.
Remove from heat and place in bowl - don't let eggs scramble.
In another small pan place gelatine and
water over heat and mix as gelatine dissolves. Once dissolved set aside.
In a clean dry bowl, beat egg whites, adding remaining 6 Tbsp sugar slowly till stiff peaks are formed and egg whites can be turned upside down.
Gently fold egg yolks, dissolved gelatine and pineapple essence into egg whites.
Add lemon juice, and gently add whipped cream (reserving a little for garnish) and pineapple pieces.
Place cooled sponge cake in a 9 inch cake tin that has a removeable bottom.
Put cake in middle and arrange pineapple halves around the edge of cake.
Add cherries into centre of each hole of the pineapple.
Gently add egg white and cream mix intop of cake andput into freezer till set (at least 1 hr).
Decorate with some pineapple pieces, cherries and reserved whipped cream.
Enjoy.
* you can use bought sponge if available.
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Ingredients for sponge cake
Eggs 2
Caster sugar 2 ounce
Flour 2 ounce...
Vanilla essence ½ tsp...
Ingredients for filling
Fresh cream whipped 12 ounces
Eggs 3 separated
Caster sugar 5 ounces
Lemon juice 2 tbsp
Pineapple essence ½ tsp
Gelatin powder 2 tbsp dissolve in ¼ cup pineapple syrup
Pineapple slices 1 tin
Method for filling
Separate eggs, place yolks with 2 ounce sugar in a pan and cook on low flame for 2 minutes. Mix in it dissolved gelatin mixture.
Beat egg whites, stiff with 3 ounce caster sugar, also beat the cream stiff. Finely chop ½ tin of pineapple. Mix in lemon juice. Now fold all together lightly in a 9 inch lose bottom pan spread prepared sponge cake. Arrange pineapple half all round the tin. Now slowly pour the prepared filling in the tin. Chill for two hours till set. Decorate with fresh cream, pineapple cubes and cherries.
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Pineapple Lemon Delight
1 x 2 egg sponge cake*
3 eggs seperated - keep both whites and yolks
10 Tbsp castor sugar... See More
2 Tbsp heaped gelatine
1/4 cup water
150gms cream + 2 Tbsp castor sugar whipped
2 Tbsp lemon juice
1/4 tsp pineapple essence
1/2 cup canned pineapple - finely chopped.
Pineapple rings - cut in half as required
Red glacé cherries - as required
In a pan, add 4 Tbsp sugar with egg yolks and put over low heat, always stirring just to melt sugar.
Remove from heat and place in bowl - don't let eggs scramble.
In another small pan place gelatine and
water over heat and mix as gelatine dissolves. Once dissolved set aside.
In a clean dry bowl, beat egg whites, adding remaining 6 Tbsp sugar slowly till stiff peaks are formed and egg whites can be turned upside down.
Gently fold egg yolks, dissolved gelatine and pineapple essence into egg whites.
Add lemon juice, and gently add whipped cream (reserving a little for garnish) and pineapple pieces.
Place cooled sponge cake in a 9 inch cake tin that has a removeable bottom.
Put cake in middle and arrange pineapple halves around the edge of cake.
Add cherries into centre of each hole of the pineapple.
Gently add egg white and cream mix intop of cake andput into freezer till set (at least 1 hr).
Decorate with some pineapple pieces, cherries and reserved whipped cream.
Enjoy.
* you can use bought sponge if available.
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Diet Soup
Diet Soup
15-20 cups water
1 cabbage - sliced
Capsicum - as required - chopped
3-4 green onions chopped in 1 inch pieces...
2 medium onions chopped
Seasonings to taste
Eg green chilli sliced, soy sauce, vinegar, salt, pepper
Place water in pan, add vegetables and cook. Add seasonings to taste and drink whenever you are hungry to fill you up.
15-20 cups water
1 cabbage - sliced
Capsicum - as required - chopped
3-4 green onions chopped in 1 inch pieces...
2 medium onions chopped
Seasonings to taste
Eg green chilli sliced, soy sauce, vinegar, salt, pepper
Place water in pan, add vegetables and cook. Add seasonings to taste and drink whenever you are hungry to fill you up.
Chocolate Muffins
Chocolate Muffins
Ingredients:
Flour - 2 cup
Sugar - 3/4 cup
Egg - 3
Baking Powder - 2 tsp
Butter - 1/2 cup
Coco Powder - 1/2 cup
Cooking Chocolate - 1/2 cup
White Chocolate Chip - as required
Chocolate Chunk - as required
Fresh Cream - as required
Directions:
1. Pre heat oven at 180c
2. Beat eggs in bowl, then add sugar, butter and beat well.
3. Now take flour in another bowl, add baking powder, coco powder in it and mix it.
4. Now add this mixture in egg mixture and fold it with spoon.
5. Take muffin tray grease it with oil and pour muffin mixture in it.
6. Pre heat oven at 180c and bake muffin for 20 - 30 minutes.
7. When muffin are baked, cool it down then take melted cooking chocolate pour it on muffin
and pour white chocolate and other topings. You can serve it with different topings.
8. Your Chocolate Muffins are ready.
Ingredients:
Flour - 2 cup
Sugar - 3/4 cup
Egg - 3
Baking Powder - 2 tsp
Butter - 1/2 cup
Coco Powder - 1/2 cup
Cooking Chocolate - 1/2 cup
White Chocolate Chip - as required
Chocolate Chunk - as required
Fresh Cream - as required
Directions:
1. Pre heat oven at 180c
2. Beat eggs in bowl, then add sugar, butter and beat well.
3. Now take flour in another bowl, add baking powder, coco powder in it and mix it.
4. Now add this mixture in egg mixture and fold it with spoon.
5. Take muffin tray grease it with oil and pour muffin mixture in it.
6. Pre heat oven at 180c and bake muffin for 20 - 30 minutes.
7. When muffin are baked, cool it down then take melted cooking chocolate pour it on muffin
and pour white chocolate and other topings. You can serve it with different topings.
8. Your Chocolate Muffins are ready.
Caramel Pudding by shireen
Caramel Pudding -
Ingredients:
Egg - 4,
Sugar - 1/2 cup,
Milk - 2 cup,
For Caramel - Sugar - 4 tbsp.
Directions:
1. Beat eggs, sugar, milk and cook for 5 minutes
2. Melt 4 tbsp sugar, when its color chenges to dark brown, then add this sauce in pudding pan.
3. Pour milk mixture in it and bake it for 30 to 40 minutes
4. When you add this pudding in oven add little water in baking try and then out your pudding pan over the water.
5. After 30 to 40 minutes you Caramel Pudding is ready.
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Egg caramel pudding
Ingredients
Milk 2 cups
Eggs 4
Sugar 4 tbsp heaped
Vanilla essence ½ tsp
Ingredients for caramel base
Sugar 4 tbsp
Method
• Melt the sugar in a small heavy skillet, over a low flame, stirring constantly, until a caramel syrup forms
• Pour immediately in the mould and allow to set until firm.
• Beat eggs and sugar with vanilla essence; add milk with a drop of yellow color and stir briskly.
• Strain mixture through a fine sieve into the mould.
• Bake over a water bath in a pre heated oven on 180 degree C for 45 minutes.
• Chill for 6 to 8 hours and serve.
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Ingredients:
Egg - 4,
Sugar - 1/2 cup,
Milk - 2 cup,
For Caramel - Sugar - 4 tbsp.
Directions:
1. Beat eggs, sugar, milk and cook for 5 minutes
2. Melt 4 tbsp sugar, when its color chenges to dark brown, then add this sauce in pudding pan.
3. Pour milk mixture in it and bake it for 30 to 40 minutes
4. When you add this pudding in oven add little water in baking try and then out your pudding pan over the water.
5. After 30 to 40 minutes you Caramel Pudding is ready.
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Egg caramel pudding
Ingredients
Milk 2 cups
Eggs 4
Sugar 4 tbsp heaped
Vanilla essence ½ tsp
Ingredients for caramel base
Sugar 4 tbsp
Method
• Melt the sugar in a small heavy skillet, over a low flame, stirring constantly, until a caramel syrup forms
• Pour immediately in the mould and allow to set until firm.
• Beat eggs and sugar with vanilla essence; add milk with a drop of yellow color and stir briskly.
• Strain mixture through a fine sieve into the mould.
• Bake over a water bath in a pre heated oven on 180 degree C for 45 minutes.
• Chill for 6 to 8 hours and serve.
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Orange Jam Freanch Toast and Potato French Toast
Orange Jam Freanch Toast
Ingredients:
Orange Jam - 1/2 cup, Egg - 4, Milk - 1/4 cup, Sugar - 1/4 cup, Corn Flour - 3 tbsp,
Bread Slice - 8, Oil - for frying.
Directions:
1. Take Brad slice and spread jam on it.
2. Take a bowl add egg, milk, sugar, orange juice in it and mix well.
3. When sugar dissolves in it, then dip bread slice it and fry on normal flame.
4. Your Orange Jam French Toast are ready, serve hot.
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Potato French Toast
Ingredients:
Potato - 250 gm, Egg - 4, Salt - according to taste, Black Pepper - 1 tbsp,
Fresh Coriander - 1/4 cup, Milk - 1/4 cup, Oregano - 1 tbsp, Bread Slice - 4,
Oil - for frying.
Directions:
1. Boil potato and drain it, take blender add potato, milk, egg and blend it.
2. Chop coriander and add in potato mix, add salt, black pepper, oregano and mix well.
3. Take a bread slice and dip it in the mixture and fry it on normal flame.
4. Your Potato French Toast are ready, serve hot.
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Chocolate Cookies
Chocolate Cookies
* Ingredients:
* Flour - 3/4 cup
* Caster Suger(pisee chene) - 1/2 cup
* Butter - 1/4 cup
* Vanilla Extract - 3 drop
* Coco Powder - 1/4 cup
* Egg - 1
* Baking Powder - 1 tsp
* Directions:
1. Take a flour add coco powder, baking powder, suger, and mix well
2. Now add egg, butter and mix it and knee it .
3. Take a dow and role it and cut it in shape of cookies or use cookie maker.
4. Now bake it on 200c for 10 to 12 minutes.
5. After 10 - 20 minutes take it out and serve it.
6. To garnish take a jam of any flavour, when cookies are cooled spread jam on it and enjoy.
7. Your Chocolate Cookies are ready.
* Ingredients:
* Flour - 3/4 cup
* Caster Suger(pisee chene) - 1/2 cup
* Butter - 1/4 cup
* Vanilla Extract - 3 drop
* Coco Powder - 1/4 cup
* Egg - 1
* Baking Powder - 1 tsp
* Directions:
1. Take a flour add coco powder, baking powder, suger, and mix well
2. Now add egg, butter and mix it and knee it .
3. Take a dow and role it and cut it in shape of cookies or use cookie maker.
4. Now bake it on 200c for 10 to 12 minutes.
5. After 10 - 20 minutes take it out and serve it.
6. To garnish take a jam of any flavour, when cookies are cooled spread jam on it and enjoy.
7. Your Chocolate Cookies are ready.
Nan Khatai
Nan Khatai
* Ingredients:
* Flour - 2 cup
* Sugar - 1 cup
* Oil/Ghee - 1 cup
* Baking Powder - 1/4 tsp
* EggYork - 1
* Directions:
1. Take melted gree or oil in a bowl mix sugar in it then add flour, baking powder and mix it well.
2. Knee it and make ball with dow.
3. Take a little amount dow and make nan khatai shape brush egg york on it and bake it on 200c for 12 - 15 minutes.
4. Your Nan Khatai is ready.
* Ingredients:
* Flour - 2 cup
* Sugar - 1 cup
* Oil/Ghee - 1 cup
* Baking Powder - 1/4 tsp
* EggYork - 1
* Directions:
1. Take melted gree or oil in a bowl mix sugar in it then add flour, baking powder and mix it well.
2. Knee it and make ball with dow.
3. Take a little amount dow and make nan khatai shape brush egg york on it and bake it on 200c for 12 - 15 minutes.
4. Your Nan Khatai is ready.
Karachi Halwa
Karachi Halwa
* Ingredients:
* Sugar - 200 gm
* Water - 100 ml
* Lemon Juice - 1 tbsp- tsp
* Corn Flour - 50 gm
* Water - 100 ml
* Ghee - 4 tbsp
* Cardamom - 6
* Almond - according to taste.
* Directions:
1. Take a pan add water and sugar in it, dissolve sugar and add lemon juice in it and put it aside.
2. Take a bowl add corn flour and water mix it add in pan and add ghee mix it.
3. Now on low flame cook it remember mix it with spoon don't stop mixing because lumps will produce.
4. When you cook this better with no lumps in it and when it come thick, then add 2 tbsp sugar syrup and mix it.
5. Then again add sugar syrup and repeat this till all sugar syrup is added.
6. Mix it when it becomes transprant and cardamom powder, food colour and mix it.
7. When it leaves pan, dish it out add almond put it aside for 5 min and then cut it.
8. Your Karachi Halwa is ready.
* Ingredients:
* Sugar - 200 gm
* Water - 100 ml
* Lemon Juice - 1 tbsp- tsp
* Corn Flour - 50 gm
* Water - 100 ml
* Ghee - 4 tbsp
* Cardamom - 6
* Almond - according to taste.
* Directions:
1. Take a pan add water and sugar in it, dissolve sugar and add lemon juice in it and put it aside.
2. Take a bowl add corn flour and water mix it add in pan and add ghee mix it.
3. Now on low flame cook it remember mix it with spoon don't stop mixing because lumps will produce.
4. When you cook this better with no lumps in it and when it come thick, then add 2 tbsp sugar syrup and mix it.
5. Then again add sugar syrup and repeat this till all sugar syrup is added.
6. Mix it when it becomes transprant and cardamom powder, food colour and mix it.
7. When it leaves pan, dish it out add almond put it aside for 5 min and then cut it.
8. Your Karachi Halwa is ready.
Chicken Cheese Mince Pie
Chicken Cheese Mince Pie
* Ingredients:
* Potato - 1 kg
* Mozilla Cheese - 1 cup
* Origano - 1 tsp
* Black Pepper - 1 tbsp
* Chili Flake - according to taste
* Chili Sauce - 3 tbsp
* Soya Sauce - 1 tbsp
* Vinegar - 1 tbsp
* Chicken Powder - 1 tsp
* Chicken - 250 gm
* Mince - 250 gm
* Spring Onion - 2
* Ketchup - 1 cup
* Jelepeno - 1
* Mushroom - 4.
* Directions:
1. Peal potato and boil it when its boiled mash it, add cheese, black pepper, salt, origano and mix it and put it aside.
2. Take a pan add oil in it add ginger/garlic paste, spring onion, mince and fry it.
3. When it's fried, add salt, chili flake, black pepper, and cook it and put it aside.
4. Take a pan add chicken, soya sauce, chili sauce, salt, chicken powder, black papper, jelepino, mushroom and fry it.
5. Take a pie pan add potato layer add ketchup then mince then again potato layer ketchup and then chicken cheese and origano layer.
6. Bake it on 200c when cheese is melted your Chicken Cheese Mince Pie is ready.
* Ingredients:
* Potato - 1 kg
* Mozilla Cheese - 1 cup
* Origano - 1 tsp
* Black Pepper - 1 tbsp
* Chili Flake - according to taste
* Chili Sauce - 3 tbsp
* Soya Sauce - 1 tbsp
* Vinegar - 1 tbsp
* Chicken Powder - 1 tsp
* Chicken - 250 gm
* Mince - 250 gm
* Spring Onion - 2
* Ketchup - 1 cup
* Jelepeno - 1
* Mushroom - 4.
* Directions:
1. Peal potato and boil it when its boiled mash it, add cheese, black pepper, salt, origano and mix it and put it aside.
2. Take a pan add oil in it add ginger/garlic paste, spring onion, mince and fry it.
3. When it's fried, add salt, chili flake, black pepper, and cook it and put it aside.
4. Take a pan add chicken, soya sauce, chili sauce, salt, chicken powder, black papper, jelepino, mushroom and fry it.
5. Take a pie pan add potato layer add ketchup then mince then again potato layer ketchup and then chicken cheese and origano layer.
6. Bake it on 200c when cheese is melted your Chicken Cheese Mince Pie is ready.
Chocolate Dream Ice Cream
Chocolate Dream Ice Cream
* Ingredients:
* Cooking Chocolate - 250 gm
* Cream - 600 ml
* Instant Coffee - 2 tsp
* Egg Yolk - 3
* Sugar - 1/2 cup
* Directions:
1. Take a bowl add egg yolk and sugar mix well then cook on slow flame.
2. When it becomes creamy add coffee and melted cooking chocolate and mix it.
3. Now cool it when it's little cool add creem in it mix it.
4. Take a plastic container add ice cream mixture in it and freeze it for 4 hour.
5. After 4 hour mix the ice cream again and then leave it for over night.
6. Your Chocolate Dream Ice Cream is ready
* Ingredients:
* Cooking Chocolate - 250 gm
* Cream - 600 ml
* Instant Coffee - 2 tsp
* Egg Yolk - 3
* Sugar - 1/2 cup
* Directions:
1. Take a bowl add egg yolk and sugar mix well then cook on slow flame.
2. When it becomes creamy add coffee and melted cooking chocolate and mix it.
3. Now cool it when it's little cool add creem in it mix it.
4. Take a plastic container add ice cream mixture in it and freeze it for 4 hour.
5. After 4 hour mix the ice cream again and then leave it for over night.
6. Your Chocolate Dream Ice Cream is ready
Strawberry Ice Cream
Strawberry Ice Cream
* Ingredients:
* Strawberry - 250 gm
* Fresh Cream - 250 ml
* Icing Sugar - 1/2 cup
* Directions:
1. Beat fresh cream when it's fluffy add sugar in it and then strawberry pure.
2. Mix it well cool it and serve it.
3. Your Strawberry Ice Cream is ready.
* Ingredients:
* Strawberry - 250 gm
* Fresh Cream - 250 ml
* Icing Sugar - 1/2 cup
* Directions:
1. Beat fresh cream when it's fluffy add sugar in it and then strawberry pure.
2. Mix it well cool it and serve it.
3. Your Strawberry Ice Cream is ready.
Almond Cake
Almond Cake
* Ingredients:
* Flour - 1 1/2 cup
* Egg - 4
* Sugar - 3/4 cup
* Baking Powder - 2 tsp
* Butter - 1/4 cup
* Almond - 1 cup.
* Directions:
1. Take flour add crush almond and baking powder and mix it well and put it aside.
2. Take egg beat it, when its fluffy add sugar, melted butter in it and mix well.
3. Now add flour almond and baking powder mixure in it and fold it.
4. Take a baking pan oil it and pour all batter in it. If you want to add almond on top so put some on it for garnishing.
5. Bake it on 180c for 30 to 40 minutes.
6. Your Almond Cake is ready.
* Ingredients:
* Flour - 1 1/2 cup
* Egg - 4
* Sugar - 3/4 cup
* Baking Powder - 2 tsp
* Butter - 1/4 cup
* Almond - 1 cup.
* Directions:
1. Take flour add crush almond and baking powder and mix it well and put it aside.
2. Take egg beat it, when its fluffy add sugar, melted butter in it and mix well.
3. Now add flour almond and baking powder mixure in it and fold it.
4. Take a baking pan oil it and pour all batter in it. If you want to add almond on top so put some on it for garnishing.
5. Bake it on 180c for 30 to 40 minutes.
6. Your Almond Cake is ready.
Chocolate Fug Cake
Chocolate Fug Cake
* Ingredients:
* Egg - 7
* Flour - 3/4 cup
* Sugar - 1/2 cup
* Coco Powder - 1/4 cup
* Milk - 1cup
* Cooking Chocolate - 1cup
* Fresh Cream - 500 gm
* Icing Sugar - 1/4 cup
* Directions:
1. Take egg beat it when it when it's fluffy add sugar and beat it.
2. Take flour add coco powder in it and mix it and then add it in egg mixture and fold it.
3. Pre heat oven at 220c bake it for 20 minutes.
4. When it's cooled cut into 2 parts add milk on it.
5. Take a cream beat it with adding icing sugar and coco powder and pour it on cake, add chocolate chunk.
6. Now cover it with 2 part of cake and do same process.
7. Take a pan add water in it take another pan and fix it in the other pan and add cooking chocolate in it and melt it
8. When it's melted add 1/4 cup cream in it, it becomes creamy.
9. Cool it and pour it on the cake and garnish it with chocolate and roses.
10. Your Chocolate Fug Cake is ready.
* Ingredients:
* Egg - 7
* Flour - 3/4 cup
* Sugar - 1/2 cup
* Coco Powder - 1/4 cup
* Milk - 1cup
* Cooking Chocolate - 1cup
* Fresh Cream - 500 gm
* Icing Sugar - 1/4 cup
* Directions:
1. Take egg beat it when it when it's fluffy add sugar and beat it.
2. Take flour add coco powder in it and mix it and then add it in egg mixture and fold it.
3. Pre heat oven at 220c bake it for 20 minutes.
4. When it's cooled cut into 2 parts add milk on it.
5. Take a cream beat it with adding icing sugar and coco powder and pour it on cake, add chocolate chunk.
6. Now cover it with 2 part of cake and do same process.
7. Take a pan add water in it take another pan and fix it in the other pan and add cooking chocolate in it and melt it
8. When it's melted add 1/4 cup cream in it, it becomes creamy.
9. Cool it and pour it on the cake and garnish it with chocolate and roses.
10. Your Chocolate Fug Cake is ready.
cherry and almond loaf
cherry and almond loaf
275 gms butter
300 gms plain flour
11/2 tsp baking powder
1/2 tsp bi carb of soda
220 gms cherries
175 gms caster sugar
4 eggs, beaten
2-3 drops almond essence
100 gms ground almonds
5 tbsps milk
preheat oven to 180 C, gas mark 3. cut the cherries in half, wash them in cold water and dry well. Toss them in flour and make sure to get rid of any excess.
cream the butter and sugar until fluffy. add the beaten eggs gradually and continue beating, add the almond essence. sieve the flour, bi carb and baking powder into a bowl. Add this gradually to the butter mixture and gently fold it in. then add the milk followed by the cherries. Spoon this mixture into a loaf tin and bake for 45 minutes until a skewer inserted comes out clean.
cool in the tin for 10 minutes and then cool completely on a wire rack.
275 gms butter
300 gms plain flour
11/2 tsp baking powder
1/2 tsp bi carb of soda
220 gms cherries
175 gms caster sugar
4 eggs, beaten
2-3 drops almond essence
100 gms ground almonds
5 tbsps milk
preheat oven to 180 C, gas mark 3. cut the cherries in half, wash them in cold water and dry well. Toss them in flour and make sure to get rid of any excess.
cream the butter and sugar until fluffy. add the beaten eggs gradually and continue beating, add the almond essence. sieve the flour, bi carb and baking powder into a bowl. Add this gradually to the butter mixture and gently fold it in. then add the milk followed by the cherries. Spoon this mixture into a loaf tin and bake for 45 minutes until a skewer inserted comes out clean.
cool in the tin for 10 minutes and then cool completely on a wire rack.
pineapple upside down cake
pineapple upside down cake
canned pineapple 8 slices
glace cherries 6-8
brown sugar 4 tbsps
butter 2 tbsp
for the cake
butter 225 gms
caster sugar 200gms
eggs 4
flour 300 gms
baking powder 1 tsp
pinch of salt
pineapple syrup from the can 1/2 cup
vanilla essence a few drops
preheat oven to 200 C. in a pan melt the butter for the topping. remove from heat and stir in the brown sugar. In a spring form tin place the pineapple pieces at the base along with the cherries. pour over the butter and sugar mixture and spread evenly.
to make the cake, cream the butter and sugar until fluffy. add the eggs one at a time and continue beating after every addition until well combined. add the vanilla essence and combine well. then gradually add the sieved flour along with the baking powder and fold it in to combine well. then add the pineapple syrup and mixture well to get a smooth batter. gently spoon this mixture over the layer of pineapple pieces. place in the oven and bake for 25 to 30 minutes until skewer inserted comes out clean.
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Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
canned pineapple 8 slices
glace cherries 6-8
brown sugar 4 tbsps
butter 2 tbsp
for the cake
butter 225 gms
caster sugar 200gms
eggs 4
flour 300 gms
baking powder 1 tsp
pinch of salt
pineapple syrup from the can 1/2 cup
vanilla essence a few drops
preheat oven to 200 C. in a pan melt the butter for the topping. remove from heat and stir in the brown sugar. In a spring form tin place the pineapple pieces at the base along with the cherries. pour over the butter and sugar mixture and spread evenly.
to make the cake, cream the butter and sugar until fluffy. add the eggs one at a time and continue beating after every addition until well combined. add the vanilla essence and combine well. then gradually add the sieved flour along with the baking powder and fold it in to combine well. then add the pineapple syrup and mixture well to get a smooth batter. gently spoon this mixture over the layer of pineapple pieces. place in the oven and bake for 25 to 30 minutes until skewer inserted comes out clean.
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Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Very vanilla custard
Very vanilla custard
1 vanilla bean or 3/4 tsp vanilla essence
3 tbsps or 50 gms caster sugar
4 egg yolks
500 mls milk
50 mls cream
2 tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
1 vanilla bean or 3/4 tsp vanilla essence
3 tbsps or 50 gms caster sugar
4 egg yolks
500 mls milk
50 mls cream
2 tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
butter cookies
butter cookies
butter 8 oz
sugar 6 oz
flour 2 1/4 cups
vanilla essence 1 tsp
pinch of salt
1 egg yolk
beat the butter and sugar along with the salt and vanilla essence until smooth and creamy, then add the egg yolk and scrape the mixture from the sides and beat till well combined. now sieve in the flour and work the mixture into a dough. need the dough well for afew minutes. now on a floured surface roll the dough into a log and wrap in cling film and refridgerate for atleast 2 hours.
slice cookies and place onto a baking tray leaving atleast 1 to 11/2 inch between each cookie.
preheat oven to 220 C and bake the cookies for 10-12 minutes till jsut golden brown on the edges. cool on a wire rack. bake with caution this buttery cookies are heavenly
butter 8 oz
sugar 6 oz
flour 2 1/4 cups
vanilla essence 1 tsp
pinch of salt
1 egg yolk
beat the butter and sugar along with the salt and vanilla essence until smooth and creamy, then add the egg yolk and scrape the mixture from the sides and beat till well combined. now sieve in the flour and work the mixture into a dough. need the dough well for afew minutes. now on a floured surface roll the dough into a log and wrap in cling film and refridgerate for atleast 2 hours.
slice cookies and place onto a baking tray leaving atleast 1 to 11/2 inch between each cookie.
preheat oven to 220 C and bake the cookies for 10-12 minutes till jsut golden brown on the edges. cool on a wire rack. bake with caution this buttery cookies are heavenly
chicken manchurian
chicken manchurian
chicken boneless 250 gms cut into cubes
spring onion 2
green chillies 3 deseeded
egg 1 beaten
salt to taste
black pepper to taste
rice vinegar 1 tbsp
soy sauce 1/2 tbsp
corn flour 5-6 tbsp
oil to fry
for the sauce
chilli sauce 3 tbsp
tomato ketchup 5 tbsps
soy sauce 1 tsp
vinegar 1/2 tsp
ginger 1 inch stick chopped fine
garlic 3 cloves finely chopped
chicken stock 2 cups
salt
black pepper to taste
sugar 1/4 tsp
cornflour 1 tbsp mixed in water
marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator. heat oil in a wok enought o deep fry the chicken. add the beaten egg and cornflour to the chicken and coat well. fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown. drain on a kitchen towel.
remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a minute then add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste and add the slurry of cornflour stirring constantly to thicken gravy. then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,
garnish with corriander leaves.
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chicken boneless 250 gms cut into cubes
spring onion 2
green chillies 3 deseeded
egg 1 beaten
salt to taste
black pepper to taste
rice vinegar 1 tbsp
soy sauce 1/2 tbsp
corn flour 5-6 tbsp
oil to fry
for the sauce
chilli sauce 3 tbsp
tomato ketchup 5 tbsps
soy sauce 1 tsp
vinegar 1/2 tsp
ginger 1 inch stick chopped fine
garlic 3 cloves finely chopped
chicken stock 2 cups
salt
black pepper to taste
sugar 1/4 tsp
cornflour 1 tbsp mixed in water
marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator. heat oil in a wok enought o deep fry the chicken. add the beaten egg and cornflour to the chicken and coat well. fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown. drain on a kitchen towel.
remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a minute then add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste and add the slurry of cornflour stirring constantly to thicken gravy. then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,
garnish with corriander leaves.
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blue berry crumble cupcakes
blue berry crumble cupcakes
125 gms butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup blueberries canned or fresh
caster sugar for dusting
for the topping
granulated sugar 1/4 cup
brown sugar 1/3 cup
cinnamon 1/2 tsp
butter melted 1/2 cup
flour 1 1/3 cup
preheat oven to 180 C, prepare a baking tray with cupcake cups.
Cream the butter and sugar in the bowl with an electric beater for 4 to 5 minutes, until light.add the eggs 1 at a time and continue beating after every addition then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. fold in the flour mixture to the batter until combined. then fold in the blue berries. spoon the mixture into the cup cake cups. sprinkle the topping on top and bake in the oven for 15 to 20 minutes till skewer inserted comes out clean. cool in baking pan for 10 minutes and then cool completely on a wire rack. dust with caste sugar once cooled.
to make the topping combine the granulated sugar, brown sugar and cinnamon in a bowl. stir in the melted butter and then the flour. Mix well and set aside.
125 gms butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup blueberries canned or fresh
caster sugar for dusting
for the topping
granulated sugar 1/4 cup
brown sugar 1/3 cup
cinnamon 1/2 tsp
butter melted 1/2 cup
flour 1 1/3 cup
preheat oven to 180 C, prepare a baking tray with cupcake cups.
Cream the butter and sugar in the bowl with an electric beater for 4 to 5 minutes, until light.add the eggs 1 at a time and continue beating after every addition then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. fold in the flour mixture to the batter until combined. then fold in the blue berries. spoon the mixture into the cup cake cups. sprinkle the topping on top and bake in the oven for 15 to 20 minutes till skewer inserted comes out clean. cool in baking pan for 10 minutes and then cool completely on a wire rack. dust with caste sugar once cooled.
to make the topping combine the granulated sugar, brown sugar and cinnamon in a bowl. stir in the melted butter and then the flour. Mix well and set aside.
carrot cupcakes
carrot cupcakes
225 gm carrots, peeled and trimmed
handful of raisans
zest of 1 orange
2 eggs
100 gms caster sugar
50 gms dark brown sugar
120 gm butter softened at room temperature
1/2 tsp vanilla essence
1/2 tsp cinnamon powder
pinch of nutmeg powder
140 gms flour
1 tsp bicarb of soda
pinch of salt
preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.
finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.
sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.
in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.
gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.
carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.
225 gm carrots, peeled and trimmed
handful of raisans
zest of 1 orange
2 eggs
100 gms caster sugar
50 gms dark brown sugar
120 gm butter softened at room temperature
1/2 tsp vanilla essence
1/2 tsp cinnamon powder
pinch of nutmeg powder
140 gms flour
1 tsp bicarb of soda
pinch of salt
preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.
finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.
sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.
in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.
gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.
carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.
lemon and blueberry cake
lemon and blueberry cake
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish
Glaze:
1 ½ cups confectioner’s sugar
7 teaspoons of lemon juice
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)
Directions:
Heat oven to 350. Butter and flour a 12 inch Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish
Glaze:
1 ½ cups confectioner’s sugar
7 teaspoons of lemon juice
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)
Directions:
Heat oven to 350. Butter and flour a 12 inch Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
brownie cupcakes by shireen
brownie cupcakes
butter 4 oz
cooking chocolate 4 oz
3 eggs
brown sugar 1/2 cup
sugar 1/2 cup
cocoa powder 1 tbsp
vanilla essence 1 tsp
flour 1/2 cup
bi carb of soda 1/2 tsp
salt 1/4 tsp
melt butter and cooking chocolate over a water bath until smooth. Add the brown and white sugar mix well and leave aside to cool.
in a bowl beat the eggs along with the vanilla essence, now pour in the chocolate mixture and mix well to combine. then add the flour, cocoa powder and bi carb of soda, mixing well to combine. pour mixture into paper cups and bake in a preheated oven at 180 C for 10 minutes. cool in the tray for 10 minutes and then cool completely on a wire rack.
The Sauce prepared for the cupcakes is a Ginache. And here the recipe
Ginache:
1/2 cup cream
1/2 cup of chopped chocolate semi sweet
...1 tbsp butter
Warm cream in a saucepan and into it add chopped chocolate and butter and keep whisking and turn off the flame and keep whisking it till chocolate melts. Keep aside and top on the baked and cooled cupcakes.
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Brownie Cup Cakes
Ingredients
Eggs 2
Plain flour 2 ounce
Walnut chopped ½ cup
Vanilla essence 1 tsp
Plain chocolate 3 ½ ounce
Butter 4 ½ ounce
Brown sugar 5 ½ ounce
Ingredients for topping
Whipped cream 4 ounces
Chocolate chopped 4 ounces
Liquid glucose 1 tbsp
White chocolate grated for decoration
Method
Pre heat oven to 190 degree C, melt 3 ½ ounce chocolate in a bowl over a pan of hot water, add the 4 ½ ounce butter into the chocolate and mix well till chocolate melted, in another bowl beat 2 eggs and 5 ½ ounces sugar till foamy, fold the egg mixture into the chocolate mixture then fold in the 2 ounce flour with chopped ½ cup walnuts, divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.
Method for topping
Bring the 4 ounces cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.
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butter 4 oz
cooking chocolate 4 oz
3 eggs
brown sugar 1/2 cup
sugar 1/2 cup
cocoa powder 1 tbsp
vanilla essence 1 tsp
flour 1/2 cup
bi carb of soda 1/2 tsp
salt 1/4 tsp
melt butter and cooking chocolate over a water bath until smooth. Add the brown and white sugar mix well and leave aside to cool.
in a bowl beat the eggs along with the vanilla essence, now pour in the chocolate mixture and mix well to combine. then add the flour, cocoa powder and bi carb of soda, mixing well to combine. pour mixture into paper cups and bake in a preheated oven at 180 C for 10 minutes. cool in the tray for 10 minutes and then cool completely on a wire rack.
The Sauce prepared for the cupcakes is a Ginache. And here the recipe
Ginache:
1/2 cup cream
1/2 cup of chopped chocolate semi sweet
...1 tbsp butter
Warm cream in a saucepan and into it add chopped chocolate and butter and keep whisking and turn off the flame and keep whisking it till chocolate melts. Keep aside and top on the baked and cooled cupcakes.
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Brownie Cup Cakes
Ingredients
Eggs 2
Plain flour 2 ounce
Walnut chopped ½ cup
Vanilla essence 1 tsp
Plain chocolate 3 ½ ounce
Butter 4 ½ ounce
Brown sugar 5 ½ ounce
Ingredients for topping
Whipped cream 4 ounces
Chocolate chopped 4 ounces
Liquid glucose 1 tbsp
White chocolate grated for decoration
Method
Pre heat oven to 190 degree C, melt 3 ½ ounce chocolate in a bowl over a pan of hot water, add the 4 ½ ounce butter into the chocolate and mix well till chocolate melted, in another bowl beat 2 eggs and 5 ½ ounces sugar till foamy, fold the egg mixture into the chocolate mixture then fold in the 2 ounce flour with chopped ½ cup walnuts, divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.
Method for topping
Bring the 4 ounces cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.
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chocolate loaf cake
chocolate loaf cake
225 gm butter
275 gm dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
125 g 70% cocoa dark chocolate, melted
250 gm plain flour
1 teaspoon bicarbonate of soda
Preheat the oven to 190C. Grease and line a loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 120 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.Place the loaf tin on a rack and leave to get completely cold before turning it out
225 gm butter
275 gm dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
125 g 70% cocoa dark chocolate, melted
250 gm plain flour
1 teaspoon bicarbonate of soda
Preheat the oven to 190C. Grease and line a loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 120 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.Place the loaf tin on a rack and leave to get completely cold before turning it out
Kheer by shireen
Special Kheer
Ingredients
Milk 10 cups
Condense milk 1 tin
Sugar ½ cup...
Khoya ½ cup
Rice ¾ cup (coarsely grinded)
Almonds 4 tbsp (coarsely chopped)
Saffron ½ tsp
Rose water 2 tbsp
Method:
Cook milk and rice together for 20 minutes till rice tender add in sugar and khoya cook till thick add almonds. Remove and add saffron mix with rose water also add in condense milk cool kheer remove in a bowl and garnish with sliced pistachios
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Special kheer
21/2 kg (10 cups) milk
3/4 cup treated rice *see below
1/2 cup sugar
1/2 cup Koya...
**1 tin condensed milk
4 Tsp almonds (boiled, skins removed and after cooling crush to coarse crumbs)
2 Tsp rosewater
1/2 tsp saffron (optional) if you don't have saffron use 1/2 tsp crushed cardamom include skins when crushing.
Place milk in pan and heat. Once the milk has come to the boil once, add the *treated rice slowly - continue to stir as adding rice. Continue cooking on low heat until rice is cooked - stirring every now and then. Once rice is soft ie cooked, add sugar and koya and mix well. Change to a whisk and whisk milk mix to ensure there is no lumps, add crushed almonds, and continue to whisk. When kheer has large bubbles on the surface it is done. Add rosewater and turn off heat. Sprinkle with saffron or cardamom. Stir well, add condensed milk and stir again. Allow to cool slightly and place in serving bowl.
Garnish y slivered almonds, chopped postachios and silver warq.
*to treat rice - soak rice for between 3-4 hours. Drain and spread in a clean cloth to dry for about 3-4hrs. Once dry grin rice into coarse crumbs (not into powder or you will be making Firni)
**if you would prefer not to use condensed milk, add 11/4cup
***be sure rice is fully cooked before adding sugar or rice will remain hard.
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Special delhi ki kheer
Ingredients
Fresh milk 2 kg
Rice 6 tbsp heaped soaked overnight
Sugar 1 cup
Powder milk 1 cup
Almonds, pistachio sliced 4 tbsp
Saffron ½ tsp
Kewra water 1 tsp
Method
Soak rice overnight, crush with hands, boiled milk, put crushed rice and cook on medium flame till rice tender and soft, then add sugar, cook for 10 to 15 minutes, add powdered milk and whisk till smooth, remove from fire add saffron and kewra, take out in a earthen pot, garnish with waraq, almonds and pistachio sliced.
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Ingredients
Milk 10 cups
Condense milk 1 tin
Sugar ½ cup...
Khoya ½ cup
Rice ¾ cup (coarsely grinded)
Almonds 4 tbsp (coarsely chopped)
Saffron ½ tsp
Rose water 2 tbsp
Method:
Cook milk and rice together for 20 minutes till rice tender add in sugar and khoya cook till thick add almonds. Remove and add saffron mix with rose water also add in condense milk cool kheer remove in a bowl and garnish with sliced pistachios
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Special kheer
21/2 kg (10 cups) milk
3/4 cup treated rice *see below
1/2 cup sugar
1/2 cup Koya...
**1 tin condensed milk
4 Tsp almonds (boiled, skins removed and after cooling crush to coarse crumbs)
2 Tsp rosewater
1/2 tsp saffron (optional) if you don't have saffron use 1/2 tsp crushed cardamom include skins when crushing.
Place milk in pan and heat. Once the milk has come to the boil once, add the *treated rice slowly - continue to stir as adding rice. Continue cooking on low heat until rice is cooked - stirring every now and then. Once rice is soft ie cooked, add sugar and koya and mix well. Change to a whisk and whisk milk mix to ensure there is no lumps, add crushed almonds, and continue to whisk. When kheer has large bubbles on the surface it is done. Add rosewater and turn off heat. Sprinkle with saffron or cardamom. Stir well, add condensed milk and stir again. Allow to cool slightly and place in serving bowl.
Garnish y slivered almonds, chopped postachios and silver warq.
*to treat rice - soak rice for between 3-4 hours. Drain and spread in a clean cloth to dry for about 3-4hrs. Once dry grin rice into coarse crumbs (not into powder or you will be making Firni)
**if you would prefer not to use condensed milk, add 11/4cup
***be sure rice is fully cooked before adding sugar or rice will remain hard.
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Special delhi ki kheer
Ingredients
Fresh milk 2 kg
Rice 6 tbsp heaped soaked overnight
Sugar 1 cup
Powder milk 1 cup
Almonds, pistachio sliced 4 tbsp
Saffron ½ tsp
Kewra water 1 tsp
Method
Soak rice overnight, crush with hands, boiled milk, put crushed rice and cook on medium flame till rice tender and soft, then add sugar, cook for 10 to 15 minutes, add powdered milk and whisk till smooth, remove from fire add saffron and kewra, take out in a earthen pot, garnish with waraq, almonds and pistachio sliced.
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Pickled Koftay
Pickled Koftay
Ingredients
Chicken mince ½ kg
Ginger garlic paste 1 tsp
Salt 1 tsp...
Chili powder 1 tsp
Cumin powder 1 tsp
All spice powder... 1 tsp
Gram flour 1 tbsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Iraj Abidi
Ingredients for Achari Masala
Coriander seeds 1 tbsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp... See More
Onion seeds 1 tsp
Fenugreek seeds ½ tsp
Red chilies whole 6
Curry leaves 10
Ingredients for gravy
Oil ½ cup
Brown onion grinded 4 tbsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp4 hours
raj Abidi
Method for Kofta
Mix together mince, ginger garlic paste, salt, chili powder, cumin powder; all spice powder, gram flour, coriander leaves chopped and yogurt. Mix well, shape into round balls and keep aside.
Method for AchariGrind together coriander seeds, mustard seeds, fennel seeds, cumin seeds, onion seeds, and fenugr...eek seeds coarsely. Mix wel....
Method for CurryHeat oil. Add curry leaves, ½ tsp onion seeds, and whole red chilies. Add ginger garlic paste, yogurt, grinded Achari Masala, 6 green chilies; also add garlic paste yogurt salt, chili powder, turmeric powder, coriander powder and brown onion. Fry well. Add 1 cup water. Cook till boiling. Add koftas. Cook for 10 minutes. Serve with chopped coriander leaves and Nan.
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Ingredients
Chicken mince ½ kg
Ginger garlic paste 1 tsp
Salt 1 tsp...
Chili powder 1 tsp
Cumin powder 1 tsp
All spice powder... 1 tsp
Gram flour 1 tbsp
Coriander leaves chopped 2 tbsp
Yogurt 2 tbsp
Iraj Abidi
Ingredients for Achari Masala
Coriander seeds 1 tbsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp... See More
Onion seeds 1 tsp
Fenugreek seeds ½ tsp
Red chilies whole 6
Curry leaves 10
Ingredients for gravy
Oil ½ cup
Brown onion grinded 4 tbsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Salt 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp4 hours
raj Abidi
Method for Kofta
Mix together mince, ginger garlic paste, salt, chili powder, cumin powder; all spice powder, gram flour, coriander leaves chopped and yogurt. Mix well, shape into round balls and keep aside.
Method for AchariGrind together coriander seeds, mustard seeds, fennel seeds, cumin seeds, onion seeds, and fenugr...eek seeds coarsely. Mix wel....
Method for CurryHeat oil. Add curry leaves, ½ tsp onion seeds, and whole red chilies. Add ginger garlic paste, yogurt, grinded Achari Masala, 6 green chilies; also add garlic paste yogurt salt, chili powder, turmeric powder, coriander powder and brown onion. Fry well. Add 1 cup water. Cook till boiling. Add koftas. Cook for 10 minutes. Serve with chopped coriander leaves and Nan.
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Hot and spicy fried chicken
Hot and spicy fried chicken
Ingredients list A
Chicken (cut into 8 pieces) 1 kg with skin
Garlic paste 1 tsp
Ketchup ... 1 tbsp
Chili sauce 2 tbsp
Salt 1 tsp
Pepper 1 tsp
Meat tenderizer 1 tsp
Ingredients list B
Self raising flour ½ cup
Corn flour 2 tbsp
Baking powder ½ tsp
Salt 1 tsp
White pepper ½ tsp
Paprika ½ tsp
Chilled milk to make batter
Hot and spicy fried chicken
Hot and spicy fried chicken Ingredients list AChicken (cut into 8 pieces) 1 kg with skin Garlic paste 1 tsp Ketchup ... 1 tbsp Chili sauce 2 tbsp Salt 1 tsp Pepper 1 tsp Meat tenderizer 1 tsp
Ingredients list B Self raising flour ½ cup Corn flour 2 tbsp Baking powder ½ tsp Salt 1 tsp White pepper ½ tsp Paprika ½ tsp Chilled milk to make batter Method Marinate chicken with salt, pepper, garlic paste, meat tenderizer, ketchup, chili sauce for 1 hour. Make batter with all the ingredients under list B. Dip chicken pieces in batter, roll in self raising flour. Deep fry for 20 minutes.
Ingredients list A
Chicken (cut into 8 pieces) 1 kg with skin
Garlic paste 1 tsp
Ketchup ... 1 tbsp
Chili sauce 2 tbsp
Salt 1 tsp
Pepper 1 tsp
Meat tenderizer 1 tsp
Ingredients list B
Self raising flour ½ cup
Corn flour 2 tbsp
Baking powder ½ tsp
Salt 1 tsp
White pepper ½ tsp
Paprika ½ tsp
Chilled milk to make batter
Hot and spicy fried chicken
Hot and spicy fried chicken Ingredients list AChicken (cut into 8 pieces) 1 kg with skin Garlic paste 1 tsp Ketchup ... 1 tbsp Chili sauce 2 tbsp Salt 1 tsp Pepper 1 tsp Meat tenderizer 1 tsp
Ingredients list B Self raising flour ½ cup Corn flour 2 tbsp Baking powder ½ tsp Salt 1 tsp White pepper ½ tsp Paprika ½ tsp Chilled milk to make batter Method Marinate chicken with salt, pepper, garlic paste, meat tenderizer, ketchup, chili sauce for 1 hour. Make batter with all the ingredients under list B. Dip chicken pieces in batter, roll in self raising flour. Deep fry for 20 minutes.
diet Chicken on toast - open sandwiches
Chicken on toast - open sandwiches
6 slices brown bread cut into circles
(can cut into different shapes and/or white bread if not dieting)
3 boneless chicken breast
1 capsicum - diced & seeds removed...
1 onion chopped
1 tomato seeds removed and diced
1 tsp Ginger - chopped finely
1 tsp garlic - chopped finely
1/2 tsp heaped salt
1/2 tsp Shan Teekhi black pepper
1 Tbsp oil
2 Tbsp ketchup
3 Tbsp sweet corn (optional)
Chutney
15-20 mint leaves
2 green chillies
1/4 tsp salt
1/4 tsp white cumin seeds
1 small green mango (peeled, chopped and seed removed)
1 clove garlic
Water to blend
Place all ingredients in the blender and mix with just enough water to make a fine paste.
Boil chicken in plain water. Once cooked, remove from water and cut chicken into small cubes.
Mix all ingrdients except for chutney.
On a grill pan or fry pan, grill one side of bread only.
Spread chutney onto the soft side of bread. Top with 1Tbsp of filling on each sandwich.
* serve with extra ketchup for childrens parties.
Grilled Pepper Chicken
2 Tsp olive oil
1 kg chicken (can be cut into either 8 or 16 pieces)
1-1/2 tsp crushed black pepper
1-1/2 tsp salt
1 Tsp soy sauce
1 Tsp while vinegar OR lemon juice
1 Tsp wostershire sauce
2 tsp Ginger/garlic paste
1 cup water
Place oil in pan, add Ginger/garlic paste and chicken pieces. Sauté chicken in paste. Once water has dried, put in remainder of ingredients (except water) and stir well. Cook for approx 5 minutes then add water. Continue to cook on medium high for about 20mins.
***for a tasty low fat chicken sandwich, marinate chicken with all the above ingredients (except water).
Cook celery on grill pan for approx 10mins.
Place in brown bread, low fat mayonnaise, and salad leaves. Toast bread on grill pan till crisp and you will have a tasty, healthy and low fat sandwich/burger
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6 slices brown bread cut into circles
(can cut into different shapes and/or white bread if not dieting)
3 boneless chicken breast
1 capsicum - diced & seeds removed...
1 onion chopped
1 tomato seeds removed and diced
1 tsp Ginger - chopped finely
1 tsp garlic - chopped finely
1/2 tsp heaped salt
1/2 tsp Shan Teekhi black pepper
1 Tbsp oil
2 Tbsp ketchup
3 Tbsp sweet corn (optional)
Chutney
15-20 mint leaves
2 green chillies
1/4 tsp salt
1/4 tsp white cumin seeds
1 small green mango (peeled, chopped and seed removed)
1 clove garlic
Water to blend
Place all ingredients in the blender and mix with just enough water to make a fine paste.
Boil chicken in plain water. Once cooked, remove from water and cut chicken into small cubes.
Mix all ingrdients except for chutney.
On a grill pan or fry pan, grill one side of bread only.
Spread chutney onto the soft side of bread. Top with 1Tbsp of filling on each sandwich.
* serve with extra ketchup for childrens parties.
Grilled Pepper Chicken
2 Tsp olive oil
1 kg chicken (can be cut into either 8 or 16 pieces)
1-1/2 tsp crushed black pepper
1-1/2 tsp salt
1 Tsp soy sauce
1 Tsp while vinegar OR lemon juice
1 Tsp wostershire sauce
2 tsp Ginger/garlic paste
1 cup water
Place oil in pan, add Ginger/garlic paste and chicken pieces. Sauté chicken in paste. Once water has dried, put in remainder of ingredients (except water) and stir well. Cook for approx 5 minutes then add water. Continue to cook on medium high for about 20mins.
***for a tasty low fat chicken sandwich, marinate chicken with all the above ingredients (except water).
Cook celery on grill pan for approx 10mins.
Place in brown bread, low fat mayonnaise, and salad leaves. Toast bread on grill pan till crisp and you will have a tasty, healthy and low fat sandwich/burger
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Low calorie chicken club sandwiches
Low calorie chicken club sandwiches:
Ingredients:
Chicken (boiled & shredded) 2 cups
Curd cheese 1 cup
Mustard paste 1 tsp...
Chili garlic sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Brown bread 6 (slices)
Cucumber 1
Tomato 1
Salad leaves as required
Eggs 2 (boiled)
Method:
1. Mix together boiled shredded chicken with curd cheese, salt , pepper , mustard, chili garlic sauce.
2. toast bread slices and spread filling on them. keep salad leaves on top. Arrange tomato slices on top of the salad. Cover with another toast. Place boiled egg slices , cucumber slices sprinkle with dash of salt and pepper another salad leave place last toast on top press firmly and cut into pieces .Serve.
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Strawberry Minty Dip
1 cup low fat curd cheese*
(you can make Zanak's cottage cheese and beat it)
1/2 cup or 10 strawberries blended
1 Tbsp artificial sweetner (or castor sugar).
1/2 tsp salt
1 Tbsp mint
1/2 tsp finely chopped garlc (optional)
Beat curd cheese, strawberries, sweetner and salt together. Tear mint into little pieces and add to dip. Mix well.
Serve with carrot sticks, radish sticks, cucumber sticks, slices of capsicum and trimmed green onions.
Enjoy.
*to make low fat curd cheese, take 2 cups low fat yogurt (see recipe for unfried dhai balay for recipe to make low fat yogurt) 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 low fat curd cheese
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low calory drink
ice cubes..................8
orange juice...............half cup
low calory youghart......1 cup
banana....................1
straw baerries/apple cubes...some of
artificial sweetner........1tbsp
method:
put all ingrediants in blender n blend it until it looks creamy .enjoy ur drink
Ingredients:
Chicken (boiled & shredded) 2 cups
Curd cheese 1 cup
Mustard paste 1 tsp...
Chili garlic sauce 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Brown bread 6 (slices)
Cucumber 1
Tomato 1
Salad leaves as required
Eggs 2 (boiled)
Method:
1. Mix together boiled shredded chicken with curd cheese, salt , pepper , mustard, chili garlic sauce.
2. toast bread slices and spread filling on them. keep salad leaves on top. Arrange tomato slices on top of the salad. Cover with another toast. Place boiled egg slices , cucumber slices sprinkle with dash of salt and pepper another salad leave place last toast on top press firmly and cut into pieces .Serve.
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Strawberry Minty Dip
1 cup low fat curd cheese*
(you can make Zanak's cottage cheese and beat it)
1/2 cup or 10 strawberries blended
1 Tbsp artificial sweetner (or castor sugar).
1/2 tsp salt
1 Tbsp mint
1/2 tsp finely chopped garlc (optional)
Beat curd cheese, strawberries, sweetner and salt together. Tear mint into little pieces and add to dip. Mix well.
Serve with carrot sticks, radish sticks, cucumber sticks, slices of capsicum and trimmed green onions.
Enjoy.
*to make low fat curd cheese, take 2 cups low fat yogurt (see recipe for unfried dhai balay for recipe to make low fat yogurt) 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 low fat curd cheese
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low calory drink
ice cubes..................8
orange juice...............half cup
low calory youghart......1 cup
banana....................1
straw baerries/apple cubes...some of
artificial sweetner........1tbsp
method:
put all ingrediants in blender n blend it until it looks creamy .enjoy ur drink
Mahkni (Butter) Chicken
Mahkni (Butter) Chicken
Mahkni (Butter) Chicken Mahkni
for (butter) sauce
2 Tbsp butter
1 Tbsp oil
1 tsp heaped chopped garlic
3 Tbsp tomato paste
1 Tbsp Ginger - sliced
1/2 tsp heaped red chilli powder
1/2 tsp salt
1 tsp heaped sugar
1 cup water
1/2 tsp Shan Zafrani Garam Masala
1 tsp cornflour (...mixed with 1/2 tsp water)
1/2 cup (4Tbsp) Fresh cream
method for butter sauce Heat pan add butter and oil and add Ginger and garlic. Stir and cook till you can smell garlic add tomato paste, chilli powder, salt, sugar, garam masala and water. Mix well - once mix has boiled slowly add cornflour paste till slighly thickened (not too thick). Add cream and stir well. Set aside.
Mahkni (Butter) Chicken - Part 2 Chicken masala
2 Tbsp oil
2 Tbsp butter
1 tsp freshly chopped garlic
1 onion finely chopped
1/2 kg boneless chicken cut in cubes
1 tsp red chilli powder
1/2 tsp salt
2 Tbsp coconut milk powder (mixed with a little water to make paste
Pinch orange/red food colour (optional)
Heat butter and oil in pan. Add garlic and fry till you can smell garluc. Add onion, stir and cook till onions go clear. Add chicken pieces and stir well. Cook till chicken turns white and add coconut powder paste, then add butter sauce. Mix well and cook on medium head till sauce has thickened.
Serve with paratha, poori or rhogni naan.
Enjoy.
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Butter Chicken
Ingredients
Boneless chicken cubes ½ kg
Salt ½ tsp
Garlic crushed ½ tsp..
Chili powder 1 tsp
Onion 1 chopped
Coconut milk powder 2 tbsp
Butter 2 tbsp
Ingredients for butter sauce
Butter 2 tbsp
Ginger sliced 1 tbsp
Tomato paste 3 tbsp
Chili powder ½ tsp
Sugar 1 tsp
All spice ½ tsp
Corn flour 1 tsp
Fresh cream 2 tbsp
Lemon juice 1 tbsp
Coriander leaves (chopped) 2 tbsp
Method
Melt butter in a pan, fry chopped onion for 5 minutes. Add in garlic. Fry for 1 minute. Add chicken with salt, chili powder, coconut milk, and cook for 5 minutes. Add in butter sauce. Mix well and remove.
Method for butter cream sauce
Heat butter; add ginger sliced tomato paste, chili powder, salt and sugar. Cook for few minutes, add corn flour and cream with ½ cup water. Cook till thick
Remove and add coriander leaves. Serve
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Butter Chicken (Makhani Chicken)
Butter Chicken Ingredients Boneless chicken cubes ½ kg Salt ½ tsp Garlic crushed ½ tsp Chili powder 1 tsp Onion 1 chopped Coconut milk powder 2 tbsp Butter 2 tbsp Ingredients for butter sauce Butter 2 tbsp Ginger sliced 1 tbsp Tomato ...paste 3 tbsp Chili powder ½ tsp Sugar 1 tsp All spice ½ tsp Corn flour 1 tsp Fresh cream 2 tbsp Lemon juice 1 tbsp Coriander leaves (chopped) 2 tbsp Method Melt butter in a pan, fry chopped onion for 5 minutes. Add in garlic. Fry for 1 minute. Add chicken with salt, chili powder, coconut milk, and cook for 5 minutes. Add in butter sauce. Mix well and remove. Method for butter cream sauce Heat butter; add ginger sliced tomato paste, chili powder, salt and sugar. Cook for few minutes, add corn flour and cream with ½ cup water. Cook till thick Remove and add coriander leaves. Serve
Mahkni (Butter) Chicken Mahkni
for (butter) sauce
2 Tbsp butter
1 Tbsp oil
1 tsp heaped chopped garlic
3 Tbsp tomato paste
1 Tbsp Ginger - sliced
1/2 tsp heaped red chilli powder
1/2 tsp salt
1 tsp heaped sugar
1 cup water
1/2 tsp Shan Zafrani Garam Masala
1 tsp cornflour (...mixed with 1/2 tsp water)
1/2 cup (4Tbsp) Fresh cream
method for butter sauce Heat pan add butter and oil and add Ginger and garlic. Stir and cook till you can smell garlic add tomato paste, chilli powder, salt, sugar, garam masala and water. Mix well - once mix has boiled slowly add cornflour paste till slighly thickened (not too thick). Add cream and stir well. Set aside.
Mahkni (Butter) Chicken - Part 2 Chicken masala
2 Tbsp oil
2 Tbsp butter
1 tsp freshly chopped garlic
1 onion finely chopped
1/2 kg boneless chicken cut in cubes
1 tsp red chilli powder
1/2 tsp salt
2 Tbsp coconut milk powder (mixed with a little water to make paste
Pinch orange/red food colour (optional)
Heat butter and oil in pan. Add garlic and fry till you can smell garluc. Add onion, stir and cook till onions go clear. Add chicken pieces and stir well. Cook till chicken turns white and add coconut powder paste, then add butter sauce. Mix well and cook on medium head till sauce has thickened.
Serve with paratha, poori or rhogni naan.
Enjoy.
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Butter Chicken
Ingredients
Boneless chicken cubes ½ kg
Salt ½ tsp
Garlic crushed ½ tsp..
Chili powder 1 tsp
Onion 1 chopped
Coconut milk powder 2 tbsp
Butter 2 tbsp
Ingredients for butter sauce
Butter 2 tbsp
Ginger sliced 1 tbsp
Tomato paste 3 tbsp
Chili powder ½ tsp
Sugar 1 tsp
All spice ½ tsp
Corn flour 1 tsp
Fresh cream 2 tbsp
Lemon juice 1 tbsp
Coriander leaves (chopped) 2 tbsp
Method
Melt butter in a pan, fry chopped onion for 5 minutes. Add in garlic. Fry for 1 minute. Add chicken with salt, chili powder, coconut milk, and cook for 5 minutes. Add in butter sauce. Mix well and remove.
Method for butter cream sauce
Heat butter; add ginger sliced tomato paste, chili powder, salt and sugar. Cook for few minutes, add corn flour and cream with ½ cup water. Cook till thick
Remove and add coriander leaves. Serve
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Butter Chicken (Makhani Chicken)
Butter Chicken Ingredients Boneless chicken cubes ½ kg Salt ½ tsp Garlic crushed ½ tsp Chili powder 1 tsp Onion 1 chopped Coconut milk powder 2 tbsp Butter 2 tbsp Ingredients for butter sauce Butter 2 tbsp Ginger sliced 1 tbsp Tomato ...paste 3 tbsp Chili powder ½ tsp Sugar 1 tsp All spice ½ tsp Corn flour 1 tsp Fresh cream 2 tbsp Lemon juice 1 tbsp Coriander leaves (chopped) 2 tbsp Method Melt butter in a pan, fry chopped onion for 5 minutes. Add in garlic. Fry for 1 minute. Add chicken with salt, chili powder, coconut milk, and cook for 5 minutes. Add in butter sauce. Mix well and remove. Method for butter cream sauce Heat butter; add ginger sliced tomato paste, chili powder, salt and sugar. Cook for few minutes, add corn flour and cream with ½ cup water. Cook till thick Remove and add coriander leaves. Serve
KULFI
KULFI
200 g cream
2 Bread Slices
1 tea spoon ilaichi powder
2 Tbs pistay grinded...
2 Tbs Almonds grinded
1/2 tin condensed milk or one whole tin small one
1 small tin evaporated milk
Method:
Blend them all in a blender , pour in Qulfi moulds n freeze em
yr done
make sure when u put evaporated milk in the blender its chilled
200 g cream
2 Bread Slices
1 tea spoon ilaichi powder
2 Tbs pistay grinded...
2 Tbs Almonds grinded
1/2 tin condensed milk or one whole tin small one
1 small tin evaporated milk
Method:
Blend them all in a blender , pour in Qulfi moulds n freeze em
yr done
make sure when u put evaporated milk in the blender its chilled
POPCORN PRAWNS:
POPCORN PRAWNS: 4 serving
250 grams/1 pao medium sizeprawn/chicken - small prawns on small cubes of boneless chicken
1/2 tsp paprika
1/2 tsp black pepper powder
1/2 tsp mustard powder..
1/2 tsp salt
Oil: For deep frying as reqired
batter:
1/2 cup self raising flour - (can use plain flour add 1/2 tsp baking powder)
1/2 tsp salt
1 egg
milk - as required to make thick batter
1 Tbsp oil
Oil: For deep frying as reqired
Extra self raising flour as required for coating
Marinate prawn/chicken with paprika, black pepper, mustard powder and salt. Mix well and leave to marinate in fridge for at least 30 minutes.
Mix batter ingredients together In a seperate bowl. Put each individual prawninto batter, then roll in extra self raising flour and put ona plate. Heat oil for frying, and fry till golden brown. Drain on paper towels, and serve with fries and salad.
Enjoy!
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250 grams/1 pao medium sizeprawn/chicken - small prawns on small cubes of boneless chicken
1/2 tsp paprika
1/2 tsp black pepper powder
1/2 tsp mustard powder..
1/2 tsp salt
Oil: For deep frying as reqired
batter:
1/2 cup self raising flour - (can use plain flour add 1/2 tsp baking powder)
1/2 tsp salt
1 egg
milk - as required to make thick batter
1 Tbsp oil
Oil: For deep frying as reqired
Extra self raising flour as required for coating
Marinate prawn/chicken with paprika, black pepper, mustard powder and salt. Mix well and leave to marinate in fridge for at least 30 minutes.
Mix batter ingredients together In a seperate bowl. Put each individual prawninto batter, then roll in extra self raising flour and put ona plate. Heat oil for frying, and fry till golden brown. Drain on paper towels, and serve with fries and salad.
Enjoy!
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Pasta Primovera
Pasta Primovera
1 teacup raw macaroni (cooked with water and 1 tsp oil for 12 mins) rinse with cool water drain and toss with 1 tsp oil. Set aside.
Garlic butter sauce
2 Tbsp butter
1 Tbsp heaped corn flour (don't use flour)
1/2 tsp heaped garlic freshly crushed
1/2 tsp salt
1/2 tsp pepper
1 cup milk
1/2 cup water
Melt butter in pan and add cornflour. Stir fry for 1 minute on medium low heat. Ass garlic, salt and pepper. Stir well and remove from heat. Add milk and water and stir well. Return to heat stirring at all times till sauce thickens. remove from heat and set aside.
Chicken for pasta
2 Tbsp butter
1 tsp freshly crushed garlic
200 gms (2 large) chicken breast cut into thin strips
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Ginger/garlic paste
4 Tbsp sweet corn
Parsley - to garnish
2 Tbsp cheddar cheese
2 Tbsp mozzerella cheese.
Heat butter, add garlic and stir till you can smell it. Add chicken, and stirfry for 5 mins then add salt, pepper and Ginger/garlic paste. Stir well and cook till chicken is cooked. Add cooked pasta, garlic butter sauce and sweet corn and stir well. Place pasta in an ovenproof dish. Sprinke with cheddar and mozzerella cheese and parsley. Place in preheated oven at 180 degrees. 5 minutes if you have top heat on, otherwise 10 minutes till cheese melts and is light brown.
Serve while hot with soup and garlic bread.
Enjoy
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Pasta Primavera
Chicken (bone less strips) 2 cups Salt ½ tsp White pepper ½ tsp Garlic paste 1 tsp Butter 1 tbsp Sweet corn 4 tbsp Oil 2 tbsp Ingredients for garlic butter sauce Butter 2 tbsp Garlic paste ½ tsp Corn flour 1 tbsp heaped Milk ... ½ cup Water ½ cup Grated cheddar cheese 4 tbsp Method Marinate chicken with salt white pepper and garlic for 10 minutes. Heat butter and oil in a fry pan and grill chicken pieces for 10 minutes. Remove and mix with garlic butter sauce. Also mix in sweet corn. Pour mixture in a grease oven proof dish. Top with grated cheese. Grill for 10 minutes. Serve hot.
1 teacup raw macaroni (cooked with water and 1 tsp oil for 12 mins) rinse with cool water drain and toss with 1 tsp oil. Set aside.
Garlic butter sauce
2 Tbsp butter
1 Tbsp heaped corn flour (don't use flour)
1/2 tsp heaped garlic freshly crushed
1/2 tsp salt
1/2 tsp pepper
1 cup milk
1/2 cup water
Melt butter in pan and add cornflour. Stir fry for 1 minute on medium low heat. Ass garlic, salt and pepper. Stir well and remove from heat. Add milk and water and stir well. Return to heat stirring at all times till sauce thickens. remove from heat and set aside.
Chicken for pasta
2 Tbsp butter
1 tsp freshly crushed garlic
200 gms (2 large) chicken breast cut into thin strips
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Ginger/garlic paste
4 Tbsp sweet corn
Parsley - to garnish
2 Tbsp cheddar cheese
2 Tbsp mozzerella cheese.
Heat butter, add garlic and stir till you can smell it. Add chicken, and stirfry for 5 mins then add salt, pepper and Ginger/garlic paste. Stir well and cook till chicken is cooked. Add cooked pasta, garlic butter sauce and sweet corn and stir well. Place pasta in an ovenproof dish. Sprinke with cheddar and mozzerella cheese and parsley. Place in preheated oven at 180 degrees. 5 minutes if you have top heat on, otherwise 10 minutes till cheese melts and is light brown.
Serve while hot with soup and garlic bread.
Enjoy
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Pasta Primavera
Chicken (bone less strips) 2 cups Salt ½ tsp White pepper ½ tsp Garlic paste 1 tsp Butter 1 tbsp Sweet corn 4 tbsp Oil 2 tbsp Ingredients for garlic butter sauce Butter 2 tbsp Garlic paste ½ tsp Corn flour 1 tbsp heaped Milk ... ½ cup Water ½ cup Grated cheddar cheese 4 tbsp Method Marinate chicken with salt white pepper and garlic for 10 minutes. Heat butter and oil in a fry pan and grill chicken pieces for 10 minutes. Remove and mix with garlic butter sauce. Also mix in sweet corn. Pour mixture in a grease oven proof dish. Top with grated cheese. Grill for 10 minutes. Serve hot.
Baghare Baingun
Baghare Baingun
Egg plant : 1/2 kg
Ginger garlic paste:1 tsp
Red chilli Powder:1/12 tsp
Cumin seed: 1 tsp... See More
Corriander powder: 1/12 tsp
Salt: 1 tsp
Brown onion grinded: 2 tbsp
Oil: 3/4 cup
Tamarind pulp:1/2 cup
Peanut: 1 tbsp
Decicated Coconut:1 tbsp
Sesame Seed:1 1/2 tsp
Baghar:
White cumin whole: 1/2 tsp
Curry leaves: 15
Fenugreek:1/4 tsp
onion seed: 1/2 tsp
Recipe: take full eggplant with stem. Heat oil put baghar in it than egg plant fry for 5 min than remove from oil in platter now add whole masala bhuno than add eggplant leave it on slow flame when u fel eggplant is ready add tamaring pulp and leave for 5 min now serve & enjoy your meal
Egg plant : 1/2 kg
Ginger garlic paste:1 tsp
Red chilli Powder:1/12 tsp
Cumin seed: 1 tsp... See More
Corriander powder: 1/12 tsp
Salt: 1 tsp
Brown onion grinded: 2 tbsp
Oil: 3/4 cup
Tamarind pulp:1/2 cup
Peanut: 1 tbsp
Decicated Coconut:1 tbsp
Sesame Seed:1 1/2 tsp
Baghar:
White cumin whole: 1/2 tsp
Curry leaves: 15
Fenugreek:1/4 tsp
onion seed: 1/2 tsp
Recipe: take full eggplant with stem. Heat oil put baghar in it than egg plant fry for 5 min than remove from oil in platter now add whole masala bhuno than add eggplant leave it on slow flame when u fel eggplant is ready add tamaring pulp and leave for 5 min now serve & enjoy your meal
Mutton paye by shireen
Mutton paye
Ingredients
Mutton trotters 6
Brown onion ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Turmeric ½ tsp
Ginger sliced 2 tbsp
Tomatoes 2 blended and sieved
Coriander powder 3 tsp
Chili powder 2 tsp heaped
All spice ½ tsp
Yogurt ½ cup
Whole spices 1 tbsp
Oil ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Lemon juice as required
Method
Heat oil put ginger garlic, salt, chili powder, turmeric, coriander powder, whole spices, fry masala well by adding little-little water add in the beaten yogurt, blended tomatoes mixture, grinded brown onion and mutton trotters, fry well add 5 cups of water in pressure cooker and cook on slow flame till soft and tender, lastly add all spice, serve garnished with coriander leaves, green chilies, ginger sliced, lemon wedges and nan.
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Ingredients
Mutton trotters 6
Brown onion ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Turmeric ½ tsp
Ginger sliced 2 tbsp
Tomatoes 2 blended and sieved
Coriander powder 3 tsp
Chili powder 2 tsp heaped
All spice ½ tsp
Yogurt ½ cup
Whole spices 1 tbsp
Oil ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Lemon juice as required
Method
Heat oil put ginger garlic, salt, chili powder, turmeric, coriander powder, whole spices, fry masala well by adding little-little water add in the beaten yogurt, blended tomatoes mixture, grinded brown onion and mutton trotters, fry well add 5 cups of water in pressure cooker and cook on slow flame till soft and tender, lastly add all spice, serve garnished with coriander leaves, green chilies, ginger sliced, lemon wedges and nan.
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Fry keema
Fry keema
1/2 kg beef mince (mince should be coarse not fine mince)
1/2 cup oil
1 onion, finely chopped
1-1/2 Tbsp Ginger/garlic paste...
2-1/2 tsp red chilli powder
1/2 tsp tumeric
3 large tomatoes, roughly blended in chopper
1 Tbsp roasted corriander powder
1 tsp roasted cumin powder
1-1/2 tsp salt
1 cup water
4 Tbsp green corriander chopped
1 Tbsp Ginger cut in ling julienne slices
1 tsp garam masala powder
Heat oil in pan, add chopped onions till they just start to colour. Add Ginger/garlic paste and stir. Add chilli powder, tumeric, tomatoes, corriander powder and cumin powder and stir. Cook for 5 minutes, stirring occasionally. Add mince, and mix into masala well. Add 1 cup water, mix well cover and cook on medium heat until mince is done. Add garam masala, Ginger julienne and green corriander and mix well.
Garnish with extra Ginger julienne slices and chopped green corriander.
Serve with tandoori paratha.
Enjoy
1/2 kg beef mince (mince should be coarse not fine mince)
1/2 cup oil
1 onion, finely chopped
1-1/2 Tbsp Ginger/garlic paste...
2-1/2 tsp red chilli powder
1/2 tsp tumeric
3 large tomatoes, roughly blended in chopper
1 Tbsp roasted corriander powder
1 tsp roasted cumin powder
1-1/2 tsp salt
1 cup water
4 Tbsp green corriander chopped
1 Tbsp Ginger cut in ling julienne slices
1 tsp garam masala powder
Heat oil in pan, add chopped onions till they just start to colour. Add Ginger/garlic paste and stir. Add chilli powder, tumeric, tomatoes, corriander powder and cumin powder and stir. Cook for 5 minutes, stirring occasionally. Add mince, and mix into masala well. Add 1 cup water, mix well cover and cook on medium heat until mince is done. Add garam masala, Ginger julienne and green corriander and mix well.
Garnish with extra Ginger julienne slices and chopped green corriander.
Serve with tandoori paratha.
Enjoy
Namkeen Gosht
Namkeen Gosht
ingredients
1kg mutton cut in large pieces - make sure there is some fat on meat - and include some seina (rib) meat.
2 tsp salt
2 tsp crushed black pepper
2 onions sliced thick
1/4 cup oil.
method Place 1/2kg of meat in bottom of pan.
Spinkle 1 tsp salt, 1 tsp pepper and 1/2 the onions - repeat with remaining meat, salt, pepper and onion.
Add 1/4 cup of oil. Place lid on pan and cook on very low heat. If you seal the rim of the pan and lid with atta dough - it will create a better seal and keep in steam.
Cook for 2-1/2-3 hrs.
Remove meat from pan into serving dish, discarding the onion (can be served on the side if you wish) sprinkle with chopped green corriander leaves and enjoy!
ingredients
1kg mutton cut in large pieces - make sure there is some fat on meat - and include some seina (rib) meat.
2 tsp salt
2 tsp crushed black pepper
2 onions sliced thick
1/4 cup oil.
method Place 1/2kg of meat in bottom of pan.
Spinkle 1 tsp salt, 1 tsp pepper and 1/2 the onions - repeat with remaining meat, salt, pepper and onion.
Add 1/4 cup of oil. Place lid on pan and cook on very low heat. If you seal the rim of the pan and lid with atta dough - it will create a better seal and keep in steam.
Cook for 2-1/2-3 hrs.
Remove meat from pan into serving dish, discarding the onion (can be served on the side if you wish) sprinkle with chopped green corriander leaves and enjoy!
DHANSAAK by zarnak
DHANSAAK
¼ kg toover daal (arhar daal)
½ kg mutton (or 1 chicken, cut in 8 pieces)
1 small brinjal, cubed
1 thin slice red pumpkin (laal kadoo), chopped
3 tomatoes, sliced
1 small onion, chopped
1 small potato, chopped
1 tbsp ginger garlic paste
2 bunches small methi
1 small bunch coriander
1 small green mango (when in season)
¼ tsp turmeric
1 tbsp red chilli powder
½ tsp curry powder
½ tsp dhania powder
½ tsp zeera powder
½ tsp garam masala powder
½ tsp black pepper powder
salt to taste
1 tbsp Sambhar masala powder
1 tbsp Dhansaak masala powder
3 tbsp oil
Wash daal well and soak for at least 3 hours with a pinch of baking soda.
Heat oil. Add all vegetables and spices and sauté. Next add the meat. Bhuno. Let it cook till done and then add the drained daal and 3 cups of water. When the daal is done, remove the meat pieces and blend the daal along with all the veggies. Again put the meat in the daal and bring to a boil. (When in season, add the raw mango at this stage).
Simmer and then serve with Brown Rice and Kachumbar.
DHANSAK MASALA
1” piece turmeric
50gm curry leaves
250gm cumin seeds
60gm black cumin seeds (shahi zeera)
1 kg coriander seeds
50gm mustard seeds
50gm methi seeds
50gm cinnamon
50gm cloves
50gm white cardamoms
200gm black peppercorns
50gm poppy seeds (khas khas)
50gm bay leaves (tej patta)
50gm dried orange peel, pith removed
50gm lime peel, pith removed
Dry roast each ing separately,with 1-2 tbsp oil on a tawa. Cool, grind and mix. Store in an airtight container. Will keep for a year
SAMBHAR Masala
100gm dry round chillies
50gm dry red long chillies
100gm broken mustard seeds
250gm broken methi seeds (fenugreek)
20gm hing (asafoetida)
20gm cinnamon
20gm cloves
20gm black pepper
10gm badiyan (star anise)
1tsp salt
2 tbsp oil
Grind all spices, except hing, individually. Mix and place in a large thali. Make a well in the centre and place hing in it. Pour boiling oil on top and crush it completely with a wooden spoon. Mix well, cool and store in an airtight jar.
¼ kg toover daal (arhar daal)
½ kg mutton (or 1 chicken, cut in 8 pieces)
1 small brinjal, cubed
1 thin slice red pumpkin (laal kadoo), chopped
3 tomatoes, sliced
1 small onion, chopped
1 small potato, chopped
1 tbsp ginger garlic paste
2 bunches small methi
1 small bunch coriander
1 small green mango (when in season)
¼ tsp turmeric
1 tbsp red chilli powder
½ tsp curry powder
½ tsp dhania powder
½ tsp zeera powder
½ tsp garam masala powder
½ tsp black pepper powder
salt to taste
1 tbsp Sambhar masala powder
1 tbsp Dhansaak masala powder
3 tbsp oil
Wash daal well and soak for at least 3 hours with a pinch of baking soda.
Heat oil. Add all vegetables and spices and sauté. Next add the meat. Bhuno. Let it cook till done and then add the drained daal and 3 cups of water. When the daal is done, remove the meat pieces and blend the daal along with all the veggies. Again put the meat in the daal and bring to a boil. (When in season, add the raw mango at this stage).
Simmer and then serve with Brown Rice and Kachumbar.
DHANSAK MASALA
1” piece turmeric
50gm curry leaves
250gm cumin seeds
60gm black cumin seeds (shahi zeera)
1 kg coriander seeds
50gm mustard seeds
50gm methi seeds
50gm cinnamon
50gm cloves
50gm white cardamoms
200gm black peppercorns
50gm poppy seeds (khas khas)
50gm bay leaves (tej patta)
50gm dried orange peel, pith removed
50gm lime peel, pith removed
Dry roast each ing separately,with 1-2 tbsp oil on a tawa. Cool, grind and mix. Store in an airtight container. Will keep for a year
SAMBHAR Masala
100gm dry round chillies
50gm dry red long chillies
100gm broken mustard seeds
250gm broken methi seeds (fenugreek)
20gm hing (asafoetida)
20gm cinnamon
20gm cloves
20gm black pepper
10gm badiyan (star anise)
1tsp salt
2 tbsp oil
Grind all spices, except hing, individually. Mix and place in a large thali. Make a well in the centre and place hing in it. Pour boiling oil on top and crush it completely with a wooden spoon. Mix well, cool and store in an airtight jar.
Bombay Mutton curry
Bombay Mutton curry
Ingredients:
Mutton ½ kg (boiled)
Salt 1 tsp
Ginger garlic paste 1 tbsp...
Coriander powder 1 tbsp
Chili powder 1 tbsp
Rice (grinded) 1 tbsp
Tamarind pulp ¼ cup
Sesame seeds 1 tbsp
Peanuts 1 tbsp
Coconut 2 tbsp
Onion 1 (grated)
For Bhagar:
Oil ½ cup
Curry leaves few
Mustard seeds ¾ tsp
Method:
1. In a pan boil mutton with 3 cups water , 1 tsp salt , turmeric ½ tsp, whole cumin , 1 tsp and 1 chopped onion.Boil till the meat becomes tender and 1 cup stock is left
2. In another pan heat oil and add the ingredients for the bhagar. Fry the grated onions till they turn light golden. Then add the dry masala and fry well.
3. Roast the sesame seeds, peanuts and coconut and grind finely.
4. Add to the above mixture and fry well.
5. Add boiled mutton with stock and simmer on low flame till done.
6. Lastly add ground rice paste and tamarind pulp Serve with boil rice.
Ingredients:
Mutton ½ kg (boiled)
Salt 1 tsp
Ginger garlic paste 1 tbsp...
Coriander powder 1 tbsp
Chili powder 1 tbsp
Rice (grinded) 1 tbsp
Tamarind pulp ¼ cup
Sesame seeds 1 tbsp
Peanuts 1 tbsp
Coconut 2 tbsp
Onion 1 (grated)
For Bhagar:
Oil ½ cup
Curry leaves few
Mustard seeds ¾ tsp
Method:
1. In a pan boil mutton with 3 cups water , 1 tsp salt , turmeric ½ tsp, whole cumin , 1 tsp and 1 chopped onion.Boil till the meat becomes tender and 1 cup stock is left
2. In another pan heat oil and add the ingredients for the bhagar. Fry the grated onions till they turn light golden. Then add the dry masala and fry well.
3. Roast the sesame seeds, peanuts and coconut and grind finely.
4. Add to the above mixture and fry well.
5. Add boiled mutton with stock and simmer on low flame till done.
6. Lastly add ground rice paste and tamarind pulp Serve with boil rice.
Green Mutton Curry
Green Mutton Curry
Ingredients
Mutton 1 kg
Green tomatoes (Chopped) 4
Salt 1 and ½ tsp... See More
Ginger garlic paste 2 tbsp... See More
Yogurt whipped 1cup
Cream ½ cup
Crushed red pepper ½ tsp
Karahi masala 3 tbsp
All spice powder ½ tsp
White pepper ½ tsp
Small green chilies 15
Big green chilies 6
Coriander leaves ½ bunches
Mint leaves 15
Oil ½ cup
Method
Grind together both the green chilies with coriander and mint leaves. Keep a side. Boil mutton with salt, and chopped green tomatoes, till meat tender, Heat oil add ginger garlic paste with boiled mutton. Cover and cook till tomatoes are tender. Add in grinded green Masala, crushed red pepper, karahi Masala, all spice powder, white pepper and ½ cup water. Cover and cook for 10minutes. Lastly add yogurt, cream. Fry well and remove.
Serve with Nan
Ingredients
Mutton 1 kg
Green tomatoes (Chopped) 4
Salt 1 and ½ tsp... See More
Ginger garlic paste 2 tbsp... See More
Yogurt whipped 1cup
Cream ½ cup
Crushed red pepper ½ tsp
Karahi masala 3 tbsp
All spice powder ½ tsp
White pepper ½ tsp
Small green chilies 15
Big green chilies 6
Coriander leaves ½ bunches
Mint leaves 15
Oil ½ cup
Method
Grind together both the green chilies with coriander and mint leaves. Keep a side. Boil mutton with salt, and chopped green tomatoes, till meat tender, Heat oil add ginger garlic paste with boiled mutton. Cover and cook till tomatoes are tender. Add in grinded green Masala, crushed red pepper, karahi Masala, all spice powder, white pepper and ½ cup water. Cover and cook for 10minutes. Lastly add yogurt, cream. Fry well and remove.
Serve with Nan
FISH RECIPES by shireen
GRILLED FISH
Ingredients:
Fish fillets ½ kg..
Chili powder ½ tsp, heaped
Mustard powder 1 tsp
Black pepper powder 1/2tsp
Salt ¼ tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 2 tbsp
Method:-
1. Marinate fish with all above for 10 minutes.
2. Grease your dish with oil, spread fish fillets.
3. Grill for 10 minutes or pan fry for 7 – 8 minutes.
4. Serve with fries & lemon slices
/////////////////////////////////////////////////////////
Tawa fish
Fish steaks 4 pcs...
Garlic paste 1 tbsp
Vinegar 4 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Chilli powder 1 tsp
Salt 1 tsp
Oil 2 tbsp
Pour vinegar in a plate.
Add turmeric, chilli powder, coriander powder, cumin powder, garlic paste and salt in it. Mix well.
Marinate fish in the above mixture for atleast 30 minutes.
Heat up oil in a pan for frying fish.
Fry fish for 7-8 minutes.
Garnish with salad leaves and lemon before serving.
//////////////////////////////////////////////////////////////////
Oven fried fish.
1/2 kg Pomfret fillets
2 cups cornflakes crumbs
Marinade
1tbsp plain flour
1 tsp black pepper
2 Tbsp milk
1 Tbs cornflour
11/2 tsp salt
1 tsp red chilli flakes
1 egg beaten
Mix all marinade ingredients together. Once mixed add fish fillets and marinate in batter for at least 1/2 hour.
Remove fish from marinade, and coat in cornflake crumbs. Place on an oven tray (you can pan fry this fish also if you don't have an oven)
Place in oven and bake for 12-15 Minutes.
Ingredients:
Fish fillets ½ kg..
Chili powder ½ tsp, heaped
Mustard powder 1 tsp
Black pepper powder 1/2tsp
Salt ¼ tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 2 tbsp
Method:-
1. Marinate fish with all above for 10 minutes.
2. Grease your dish with oil, spread fish fillets.
3. Grill for 10 minutes or pan fry for 7 – 8 minutes.
4. Serve with fries & lemon slices
/////////////////////////////////////////////////////////
Tawa fish
Fish steaks 4 pcs...
Garlic paste 1 tbsp
Vinegar 4 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Chilli powder 1 tsp
Salt 1 tsp
Oil 2 tbsp
Pour vinegar in a plate.
Add turmeric, chilli powder, coriander powder, cumin powder, garlic paste and salt in it. Mix well.
Marinate fish in the above mixture for atleast 30 minutes.
Heat up oil in a pan for frying fish.
Fry fish for 7-8 minutes.
Garnish with salad leaves and lemon before serving.
//////////////////////////////////////////////////////////////////
Oven fried fish.
1/2 kg Pomfret fillets
2 cups cornflakes crumbs
Marinade
1tbsp plain flour
1 tsp black pepper
2 Tbsp milk
1 Tbs cornflour
11/2 tsp salt
1 tsp red chilli flakes
1 egg beaten
Mix all marinade ingredients together. Once mixed add fish fillets and marinate in batter for at least 1/2 hour.
Remove fish from marinade, and coat in cornflake crumbs. Place on an oven tray (you can pan fry this fish also if you don't have an oven)
Place in oven and bake for 12-15 Minutes.
Chicken Broast by shireen
Chicken Broast
Broast Sauce:
Ingredients:
Yogurt ½ cup
Potato I boiled...
Garlic Paste 1 tsp...
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp
Method
Blend all the ingredients together.
Chicken Broast:
Ingredients:
Chicken 1(with skin)
Lemon juice 2 tbsp
Salt 1 tsp
Egg 1
Milk 2 tbsp
Paprika 1 tsp
Chinese salt 1 tsp
Mustard powder ½ tsp
Method
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame.
4. Serve with fries and broast sauce
//////////////////////////////////////////
National Broast
Ingredients
Chicken (8 to 10 pieces) 1-1/2 kg
National Broast Masala 1 packet
Oil as required
Lemon juice 2 tbsp
Method
Marinate chicken pieces with 1 tsp salt and
2 tbsp lemon juice for 3 to 4 hours. Now
coat 1 packet National Broast Masala and
put in fridge for 15 minutes. Before frying
again coat National Braost Masala. Deep fry
in hot oil in a wok till it turn to golden
brown. Serve with chili garlic sauce.
/////////////////////////////////
. Chicken Broast:
Ingredients:
Chicken 1(with skin)
Lemon juice2 tbsp
Salt1 tsp
Egg1
Milk 2 tbsp
Paprika1 tsp
Chinese salt 1 tsp
Mustard powder½ tsp
Method
Marinate chicken with salt and lemon juice mix together milk and eggs dip chicken in this mixture.
In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame serve with fries and broast sauce.
TIP OF THE DAY :
Do Not Over Crowd Your Pan While Frying Chicken , Fish or Any Kebabs as they Will Not Turn Crispy and Will Break Dowm
/////////
Broast Sauce:
Ingredients:
Yogurt ½ cup
Potato I boiled...
Garlic Paste 1 tsp...
Green Chili 2
Salt ½ tsp
Mayonnaise 1 tbsp
Method
Blend all the ingredients together.
Chicken Broast:
Ingredients:
Chicken 1(with skin)
Lemon juice 2 tbsp
Salt 1 tsp
Egg 1
Milk 2 tbsp
Paprika 1 tsp
Chinese salt 1 tsp
Mustard powder ½ tsp
Method
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame.
4. Serve with fries and broast sauce
//////////////////////////////////////////
National Broast
Ingredients
Chicken (8 to 10 pieces) 1-1/2 kg
National Broast Masala 1 packet
Oil as required
Lemon juice 2 tbsp
Method
Marinate chicken pieces with 1 tsp salt and
2 tbsp lemon juice for 3 to 4 hours. Now
coat 1 packet National Broast Masala and
put in fridge for 15 minutes. Before frying
again coat National Braost Masala. Deep fry
in hot oil in a wok till it turn to golden
brown. Serve with chili garlic sauce.
/////////////////////////////////
. Chicken Broast:
Ingredients:
Chicken 1(with skin)
Lemon juice2 tbsp
Salt1 tsp
Egg1
Milk 2 tbsp
Paprika1 tsp
Chinese salt 1 tsp
Mustard powder½ tsp
Method
Marinate chicken with salt and lemon juice mix together milk and eggs dip chicken in this mixture.
In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame serve with fries and broast sauce.
TIP OF THE DAY :
Do Not Over Crowd Your Pan While Frying Chicken , Fish or Any Kebabs as they Will Not Turn Crispy and Will Break Dowm
/////////
sugar free brownie
sugar free brownie
Brown Sugar 1/2 cup
No Calorie Sweetner 1/2 cup
Oil 1/2 cup
Egg 2...
Unsweetened Choclate Melted 1/4 cup
Flour 1-1/2 Cup
Baking Soda 1 tsp
Sq Pan 8 x 8 inch
Recipe:
Put all things togeather in a bowl & beat it for 2 to 3 minutes now add flour & baking soda fold gently in a clockwise direction than grease a pan put butter paper on it also brush the butter paper now put brownie mixture in pan bake it for 35 min on 180c or mark 4 in preheated oven
Brown Sugar 1/2 cup
No Calorie Sweetner 1/2 cup
Oil 1/2 cup
Egg 2...
Unsweetened Choclate Melted 1/4 cup
Flour 1-1/2 Cup
Baking Soda 1 tsp
Sq Pan 8 x 8 inch
Recipe:
Put all things togeather in a bowl & beat it for 2 to 3 minutes now add flour & baking soda fold gently in a clockwise direction than grease a pan put butter paper on it also brush the butter paper now put brownie mixture in pan bake it for 35 min on 180c or mark 4 in preheated oven
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