Pizza wheels
Ingredients for dough
Flour 2 ½ cup
Instant yeast 1 tbsp heaped
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 4 tbsp
EVERYDAY OR NIDO Dry milk powder 2 tbsp
Ingredients for topping
Onion chopped ½ cup
Capsicum finely chopped 1
Hard boiled eggs chopped 2
Chili garlic sauce as required
Oregano leaves 1 ½ tsp
Grated cheddar cheese 1 ½ cup
Method
In a bowl mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg, 4 tbsp oil and 2 tbsp dry milk, knead with Luke warm water as required, leave to rise, cover for 1 hour until double, now roll the dough to a rectangular spread with chili garlic sauce, sprinkle with ½ cup chopped onion, 1 chopped capsicum and 2 hard boiled eggs, 1 ½ tsp oregano leaves and 1 ½ cup cheddar cheese. Roll tightly from long side, cut into slices, bake in a pre heated oven on 200 degree C for 15 minutes
Saturday 22 December 2012
PURPLE VAVET TARTS BY SHIREEN
Purple velvet tarts
Ingredients for pastry
Egg yolk 1
Flour 8 ounces
Butter 5 ounces
Cold water to knead as required
Caster sugar 5 tbsp
Ingredients for custard
Milk 2 cups
Blue berry pie filling ½ tin
Vanilla essence ½ tsp
Sugar 6 tbsp
Corn flour 2 tbsp heaped
Method for pastry
Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and ½ tsp vanilla essence, cook stirring till thick
Ingredients for pastry
Egg yolk 1
Flour 8 ounces
Butter 5 ounces
Cold water to knead as required
Caster sugar 5 tbsp
Ingredients for custard
Milk 2 cups
Blue berry pie filling ½ tin
Vanilla essence ½ tsp
Sugar 6 tbsp
Corn flour 2 tbsp heaped
Method for pastry
Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and ½ tsp vanilla essence, cook stirring till thick
Baked Khopra Pak
Baked Khopra Pak
Ingredients
Eggs 4
Fresh coconut grated 1 cup
Khoya crumbled 1 cup
Sugar 1 cup
Cardamom powder 1 tsp
Semolina 4 tbsp
Almonds grinded 4 tbsp
Baking powder ¼ tsp
Method
Beat 4 eggs and 1 cup sugar till creamy add 4 tbsp semolina with 1 cup khoya, 1 cup coconut, 1 tsp cardamom powder, 4 tbsp almond powder, ¼ tsp baking powder and mix everything lightly, grease a deep square pan with 1 ounce butter, pour the mixture in this pan and bake for 30 minutes on 180 degree C till set, remove cool and cut into squares.
Ingredients
Eggs 4
Fresh coconut grated 1 cup
Khoya crumbled 1 cup
Sugar 1 cup
Cardamom powder 1 tsp
Semolina 4 tbsp
Almonds grinded 4 tbsp
Baking powder ¼ tsp
Method
Beat 4 eggs and 1 cup sugar till creamy add 4 tbsp semolina with 1 cup khoya, 1 cup coconut, 1 tsp cardamom powder, 4 tbsp almond powder, ¼ tsp baking powder and mix everything lightly, grease a deep square pan with 1 ounce butter, pour the mixture in this pan and bake for 30 minutes on 180 degree C till set, remove cool and cut into squares.
CUSTARD TART BY SHIREEN
CUSTARD TART
Ingredients for base
Flour 8 ounces
Butter 4 ounces
Caster sugar 2 ounces
Egg yolk 1
Chilled water 2 to 3 tbsp as required
Ingredients for custard filling
Eggs 4
Condensed milk 1 tin
Milk 1 ½ cup
Vanilla essence 1 tsp
Pinch of nutmeg
Almonds flaked 2 tbsp
Method for base
In a bowl sieve 8 ounce flour, rub in 4 ounce butter lightly with finger tips till mixture resembles bread crumbs, add in 2 ounce sugar and 1 egg yolk, mix slightly, knead into a dough with chilled water, rest dough for 30 minutes covered, grease 9 inches pie plate, roll out the dough and spread it in the plate, bake blind for 10 minutes, remove, pour prepared filling and baked in a pre heated oven on 180 degree for 45 minutes till custard set, serve cold.
Method for filling
Beat 4 egg add 1 tin condensed milk, 1 tsp vanilla essence and 1 ½ cup milk, pour filling on pie crust, sprinkle with pinch of nut meg, bake till pudding top is set.
NOTE BAKE BLIND means that you prepare the base put it in the mold put butter paper in it and put red beans,or chickpeas in it n bake you can reuse the beans for blind baking.we have to bake the base first.
blind baking is done to bake base so that base bakes evenly n smooth. you are suppose to cover the base with butter paper then put beans in it n bake when its baked remove the beans n butter paper pour filling n bake again.hope it helps
Ingredients for base
Flour 8 ounces
Butter 4 ounces
Caster sugar 2 ounces
Egg yolk 1
Chilled water 2 to 3 tbsp as required
Ingredients for custard filling
Eggs 4
Condensed milk 1 tin
Milk 1 ½ cup
Vanilla essence 1 tsp
Pinch of nutmeg
Almonds flaked 2 tbsp
Method for base
In a bowl sieve 8 ounce flour, rub in 4 ounce butter lightly with finger tips till mixture resembles bread crumbs, add in 2 ounce sugar and 1 egg yolk, mix slightly, knead into a dough with chilled water, rest dough for 30 minutes covered, grease 9 inches pie plate, roll out the dough and spread it in the plate, bake blind for 10 minutes, remove, pour prepared filling and baked in a pre heated oven on 180 degree for 45 minutes till custard set, serve cold.
Method for filling
Beat 4 egg add 1 tin condensed milk, 1 tsp vanilla essence and 1 ½ cup milk, pour filling on pie crust, sprinkle with pinch of nut meg, bake till pudding top is set.
NOTE BAKE BLIND means that you prepare the base put it in the mold put butter paper in it and put red beans,or chickpeas in it n bake you can reuse the beans for blind baking.we have to bake the base first.
blind baking is done to bake base so that base bakes evenly n smooth. you are suppose to cover the base with butter paper then put beans in it n bake when its baked remove the beans n butter paper pour filling n bake again.hope it helps
VERMICELLI CUPS BYSHIREEN
VERMICELLI CUPS
Ingredients
Butter 7 ounces
National Vermicelli 1 packet 200 gm
Condensed milk 1 tin
Green rose essence ¼ tsp
Cardamom powder ½ tsp
Almonds and pistachio chopped 4 tbsp
Method
Heat 7 ounce butter in a frying pan and fry the 200 gm broken vermicelli on low flame till golden and crisp, remove from fire add 1 tin condensed milk and mix very well stirring, again put to cook for 5 minutes, add ¼ tsp essence, ½ tsp cardamom powder, remove fill 1 tbsp into each paper cups, decorate with 4 tbsp each almonds and pistachio chopped.
,put it in fridge for seetting chiill it then setting serve it
Ingredients
Butter 7 ounces
National Vermicelli 1 packet 200 gm
Condensed milk 1 tin
Green rose essence ¼ tsp
Cardamom powder ½ tsp
Almonds and pistachio chopped 4 tbsp
Method
Heat 7 ounce butter in a frying pan and fry the 200 gm broken vermicelli on low flame till golden and crisp, remove from fire add 1 tin condensed milk and mix very well stirring, again put to cook for 5 minutes, add ¼ tsp essence, ½ tsp cardamom powder, remove fill 1 tbsp into each paper cups, decorate with 4 tbsp each almonds and pistachio chopped.
,put it in fridge for seetting chiill it then setting serve it
Bohri Fry Chicken by shireen
Bohri Fry Chicken
Ingredients
Chicken 1 kg cut into 12 pieces
Tomato 1 blended
Eggs 2 beaten
Green chilies 6
Water 1 cup
Bread crumbs as required
Ginger garlic paste 1 tbsp
Turmeric ½ tsp
Coriander leaves 2 tbsp
Water 2 tbsp
Salt 1 ½ tsp
Oil to fry
Method
In a pan put 1 kg chicken with 1 cup of water, 1 tbsp ginger garlic paste, 6 green chilies and 2 tbsp coriander grinded, ½ tsp turmeric powder, 1 ½ tsp salt and 1 blended tomato, cover and cook till chicken tender and water dries. Remove, spread in bread crumbs, beat 2 eggs with 2 tbsp water, dip chicken pieces in egg mixture and deep fry in oil till light golden.
Ingredients
Chicken 1 kg cut into 12 pieces
Tomato 1 blended
Eggs 2 beaten
Green chilies 6
Water 1 cup
Bread crumbs as required
Ginger garlic paste 1 tbsp
Turmeric ½ tsp
Coriander leaves 2 tbsp
Water 2 tbsp
Salt 1 ½ tsp
Oil to fry
Method
In a pan put 1 kg chicken with 1 cup of water, 1 tbsp ginger garlic paste, 6 green chilies and 2 tbsp coriander grinded, ½ tsp turmeric powder, 1 ½ tsp salt and 1 blended tomato, cover and cook till chicken tender and water dries. Remove, spread in bread crumbs, beat 2 eggs with 2 tbsp water, dip chicken pieces in egg mixture and deep fry in oil till light golden.
Coconut balls by shireen
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.
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COCONUT BALLS
½ cup caster sugar
1 egg white, beaten
¼ cup milk
2 tbsp icing sugar, sifted
½ tsp vanilla essence
2 cups dessicated coconut
Melted dark or milk chocolate, to dip chocos
Combine milk and caster sugar in a pan and heat through, without boiling, till sugar dissolves. Remove and cool. Transfer to a large bowl. Stir in coconut, egg white and icing sugar. Add essence. Refrigerate. Form small balls.. Dip them in melted chocolate and put them on a tray lined with greaseproof paper. Sprinkle little coconut on top. Refrigerate.
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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.
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COCONUT BALLS
½ cup caster sugar
1 egg white, beaten
¼ cup milk
2 tbsp icing sugar, sifted
½ tsp vanilla essence
2 cups dessicated coconut
Melted dark or milk chocolate, to dip chocos
Combine milk and caster sugar in a pan and heat through, without boiling, till sugar dissolves. Remove and cool. Transfer to a large bowl. Stir in coconut, egg white and icing sugar. Add essence. Refrigerate. Form small balls.. Dip them in melted chocolate and put them on a tray lined with greaseproof paper. Sprinkle little coconut on top. Refrigerate.
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Gulaab jamun by shireen
Gulaab jamun
Ingredients
Milk powder 2 cups
Baking powder 2 tsp
Eggs 2
Ghee melted 2 tbsp
Flour 1 tsp leveled
Ingredients for sugar syrup
Sugar 2 cup
Water 3 cups
Green cardamom 4
Orange color 2 drops
Method
In a bowl mix together milk powder, baking powder and flour, add in melted ghee and mix well, add to it eggs and knead well to form into a dough, if required add 1 or 2 tsp milk, make into tiny balls, heat ghee in a wok and deep fry balls on low flame, continuously stirring with a spoon.
Method for sugar syrup
In a pan take water, sugar, green cardamom add orange color and cook till sugar dissolves for about 10 minutes, add your fried jamuns in the sugar syrup . Cover and cook for 10 min on very low flame.
note a tip which is that if the gulab jamuns are reallly hot then keep the syrup warm (not too hottt) and if the syrup is realllly hott then keep then keep the gulab jamuns warm.
making gulab jaman with the same recipe and if dough is a lil sticky but adding 1 tsp of dry milk knead it again and then foran say make small balls and fry them they will turn out really yummy.. this reacipe will make around 30-34 small size gulab jaman
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Garam Garam Gulab Jamun to Beat ur Sweet Tooth in Winters
Gulaab jamun
Ingredients
Milk powder 2 cups
Baking powder 2 tsp
Eggs 2
Ghee melted 2 tbsp
Flour 1 tsp leveled
Ingredients for sugar syrup
Sugar 2 cup
Water 3 cups
Green cardamom 4
Orange color 2 drops
Method
In a bowl mix together milk powder, baking powder and flour, add in melted ghee and mix well, add to it eggs and knead well to form into a dough, if required add 1 or 2 tsp milk, make into tiny balls, heat ghee in a wok and deep fry balls on low flame, continuously stirring with a spoon.
Method for sugar syrup
In a pan take water, sugar, green cardamom add orange color and cook till sugar dissolves for about 10 minutes, add your fried jamuns in the sugar syrup . Cover and cook for 10 min on very low flame.
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Ingredients
Milk powder 2 cups
Baking powder 2 tsp
Eggs 2
Ghee melted 2 tbsp
Flour 1 tsp leveled
Ingredients for sugar syrup
Sugar 2 cup
Water 3 cups
Green cardamom 4
Orange color 2 drops
Method
In a bowl mix together milk powder, baking powder and flour, add in melted ghee and mix well, add to it eggs and knead well to form into a dough, if required add 1 or 2 tsp milk, make into tiny balls, heat ghee in a wok and deep fry balls on low flame, continuously stirring with a spoon.
Method for sugar syrup
In a pan take water, sugar, green cardamom add orange color and cook till sugar dissolves for about 10 minutes, add your fried jamuns in the sugar syrup . Cover and cook for 10 min on very low flame.
note a tip which is that if the gulab jamuns are reallly hot then keep the syrup warm (not too hottt) and if the syrup is realllly hott then keep then keep the gulab jamuns warm.
making gulab jaman with the same recipe and if dough is a lil sticky but adding 1 tsp of dry milk knead it again and then foran say make small balls and fry them they will turn out really yummy.. this reacipe will make around 30-34 small size gulab jaman
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Garam Garam Gulab Jamun to Beat ur Sweet Tooth in Winters
Gulaab jamun
Ingredients
Milk powder 2 cups
Baking powder 2 tsp
Eggs 2
Ghee melted 2 tbsp
Flour 1 tsp leveled
Ingredients for sugar syrup
Sugar 2 cup
Water 3 cups
Green cardamom 4
Orange color 2 drops
Method
In a bowl mix together milk powder, baking powder and flour, add in melted ghee and mix well, add to it eggs and knead well to form into a dough, if required add 1 or 2 tsp milk, make into tiny balls, heat ghee in a wok and deep fry balls on low flame, continuously stirring with a spoon.
Method for sugar syrup
In a pan take water, sugar, green cardamom add orange color and cook till sugar dissolves for about 10 minutes, add your fried jamuns in the sugar syrup . Cover and cook for 10 min on very low flame.
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MUGHLAI CHANA CHICKEN by shireen
MUGHLAI CHANA CHICKEN:
ingredients:
oil half cup
onion 1 cup finely chop
boiled 1 cup chickpeas
cream 1 cup
chicken half kg bonless
butter 2tb.sp
coconut milk powder 3tb.sp
3 tomatoes sliced
yogurt 1 cup
coriander fresh chopped 2tb.sp
shan chicken handi masala 1 packet
ginger/garlic paste 1tb.sp
coater cup water
METHOD:
HEAT OIL ADD ONION,GINGER/GARLIC PASTE STIR IT FOR 2 MINUTES,ADD CHICKEN FRY IT ALSO ADD TOMATOES,YOGURT,SHAN MASALA,COVER IT TILL CICKEN IS DONE, SEPERARELY MIXED IN WATER COCONUT MILK POWDER ALSO ADD IN IT,WHEN CHICKEN IS DONE ADD BOILED CHICKPEAS,CREAM,BUTTER COOK FOR 5 MINUTES ITS READY SERVED WITH A FRESH CORIANDER
ingredients:
oil half cup
onion 1 cup finely chop
boiled 1 cup chickpeas
cream 1 cup
chicken half kg bonless
butter 2tb.sp
coconut milk powder 3tb.sp
3 tomatoes sliced
yogurt 1 cup
coriander fresh chopped 2tb.sp
shan chicken handi masala 1 packet
ginger/garlic paste 1tb.sp
coater cup water
METHOD:
HEAT OIL ADD ONION,GINGER/GARLIC PASTE STIR IT FOR 2 MINUTES,ADD CHICKEN FRY IT ALSO ADD TOMATOES,YOGURT,SHAN MASALA,COVER IT TILL CICKEN IS DONE, SEPERARELY MIXED IN WATER COCONUT MILK POWDER ALSO ADD IN IT,WHEN CHICKEN IS DONE ADD BOILED CHICKPEAS,CREAM,BUTTER COOK FOR 5 MINUTES ITS READY SERVED WITH A FRESH CORIANDER
KOFTA NARMADAY by shireen
KOFTA NARMADAY
ingredients:
minced half kg
salt 2t.sp
turmeric powder half t.sp
red chilli powder 2t.sp
yogurt half cup
bengal gram half cup
onion1 chop
coater cup oil
water as required for gravy
all spice powder half t.sp
shan shami kabab masala half packet
coriander powder 1t.sp
cumin powder 1t.sp
coriander fresh chopped
ginger/garlic paste 1/2tb.sp
half beaten egg
METHOD:boil minced,bengal gram,shan masala,turmeric powder,1t.sp ginger/garlic paste,salt 1t.sp,onion and cumin powder when minced is done,mixed egg in it and make a round kababs and deep fry it, then in seperate pan heat coater cup oil add yogurt,coriander powder,salt 1t.sp remaining ginger/garlic paste,chilli powder,all spice powder,1 cup water cook the gravy for 2minutes and add koftas its ready garnished with coriander fresh.
ingredients:
minced half kg
salt 2t.sp
turmeric powder half t.sp
red chilli powder 2t.sp
yogurt half cup
bengal gram half cup
onion1 chop
coater cup oil
water as required for gravy
all spice powder half t.sp
shan shami kabab masala half packet
coriander powder 1t.sp
cumin powder 1t.sp
coriander fresh chopped
ginger/garlic paste 1/2tb.sp
half beaten egg
METHOD:boil minced,bengal gram,shan masala,turmeric powder,1t.sp ginger/garlic paste,salt 1t.sp,onion and cumin powder when minced is done,mixed egg in it and make a round kababs and deep fry it, then in seperate pan heat coater cup oil add yogurt,coriander powder,salt 1t.sp remaining ginger/garlic paste,chilli powder,all spice powder,1 cup water cook the gravy for 2minutes and add koftas its ready garnished with coriander fresh.
JALEEBI
JALEEBI
ingredients:
flour half kg
quater t.sp yellow colour
yeast 2t.sp
pinch of salt
sugar half kg
water as required for a better
milk half cup
oil for deep frying
water 1 cup
coater t.sp of green cardamon powder
METHOD:
cook the sheera with water and sugar and cook till its bit thicker, then in bowl mixed milk,flour,water,salt,yeast,yellow colour and cardamon powder and make a thick better and leave it for half an hour then add in any round bottle heat oil and deep fry it in a jaleebies shaped and dip in a sheera and served it.
ingredients:
flour half kg
quater t.sp yellow colour
yeast 2t.sp
pinch of salt
sugar half kg
water as required for a better
milk half cup
oil for deep frying
water 1 cup
coater t.sp of green cardamon powder
METHOD:
cook the sheera with water and sugar and cook till its bit thicker, then in bowl mixed milk,flour,water,salt,yeast,yellow colour and cardamon powder and make a thick better and leave it for half an hour then add in any round bottle heat oil and deep fry it in a jaleebies shaped and dip in a sheera and served it.
GRASS HOOPER PIE by shireen
GRASS HOOPER PIE
ingredient:
digestive biscuits 1 packet crushed
melted butter 4tb.sp
1t.sp jelatin powder
milk 2 cups
coater cup water
pepper mint assences half t.sp
1 packet cream
pinch of green colour
chocolate chip half cup
caster sugar 4tb.sp
corn flour 1/2tb.sp
METHOD:mixed a biscuits & butter & set it in a serving dish in thick layered & put it in a freezer for a 20minutes,then in a sauce pan dissolve jelatin with water,then in pan boil milk add sugar & make a medium thick custard with corn flour & cool it,then in custard add cream, pepper mint assences,pinch of green colour & dissolved jelatin mixed well & pour into a biscuit dish set it again for half hour in a freezer garnished with chocolate chips served ...
ingredient:
digestive biscuits 1 packet crushed
melted butter 4tb.sp
1t.sp jelatin powder
milk 2 cups
coater cup water
pepper mint assences half t.sp
1 packet cream
pinch of green colour
chocolate chip half cup
caster sugar 4tb.sp
corn flour 1/2tb.sp
METHOD:mixed a biscuits & butter & set it in a serving dish in thick layered & put it in a freezer for a 20minutes,then in a sauce pan dissolve jelatin with water,then in pan boil milk add sugar & make a medium thick custard with corn flour & cool it,then in custard add cream, pepper mint assences,pinch of green colour & dissolved jelatin mixed well & pour into a biscuit dish set it again for half hour in a freezer garnished with chocolate chips served ...
NOOR JAHANI KABAB by shireen
NOOR JAHANI KABAB
ingredients:
oil half cup
mutton minced half kg
1 onion finely chopped
1 onion seperately cut it into a small cubes
1 tomato cut into a small cubes
1 capsicum cut into a small cubes
green chillies 4 chopped
fresh coriander chopped
corn flour 2tb.sp heaped
1 egg
shan chapli kabab masala half packet
ginger,garlic paste 1t.sp
METHOD:mix in a bowl minced,shan masala,onion chopped,egg,corn flour & ginger,garlic paste mix well & make a round 2inches kababs & keep a side,then in pan heat oil add onion small cubes cut sautay it not change a colour for 2minutes then add in a single layered kababs dont use a spoon till its half done,then add tomatoes ,caPsicum cover it for 5minutes on low flame garnished with chillies & coriander..
ingredients:
oil half cup
mutton minced half kg
1 onion finely chopped
1 onion seperately cut it into a small cubes
1 tomato cut into a small cubes
1 capsicum cut into a small cubes
green chillies 4 chopped
fresh coriander chopped
corn flour 2tb.sp heaped
1 egg
shan chapli kabab masala half packet
ginger,garlic paste 1t.sp
METHOD:mix in a bowl minced,shan masala,onion chopped,egg,corn flour & ginger,garlic paste mix well & make a round 2inches kababs & keep a side,then in pan heat oil add onion small cubes cut sautay it not change a colour for 2minutes then add in a single layered kababs dont use a spoon till its half done,then add tomatoes ,caPsicum cover it for 5minutes on low flame garnished with chillies & coriander..
COTTAGE CHEESE LADDO and Malai laddu by shireen
COTTAGE CHEESE LADDO:
ingredients:
cottage cheese 250gm
condense milk half cup
pistachios sliced 2tb.sp
cardamon powder half t.sp
yellow food colour coater t.sp
rose assences few drops
METHOD:crushed cottage cheese & in a pan add condense milk & cheese cook for 4to5minutes remove from heat then add rose water,colour,cardamon powder cool it & make a laddos from this mix & garnish with pistachios
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Malai laddu
Ingredients
Condensed milk ½ cup
Cottage cheese 200 gm
Rose essence ¼ tsp
Yellow color few drops
Cardamom powder ½ tsp
Pistachio sliced as required
Silver waraq for garnish
Method
Mash 200 gm cottage cheese well add ½ cup condensed milk and cook on slow fire, stirring all the time, cook till mixture thickens and start leaving the sides of the pan, add ¼ tsp essence and few drops of yellow color, remove from fire mix well pour mixture in a plate allow to cool, makes small laddus sprinkle with crushed pista, decorate with silver waraq on top.
ingredients:
cottage cheese 250gm
condense milk half cup
pistachios sliced 2tb.sp
cardamon powder half t.sp
yellow food colour coater t.sp
rose assences few drops
METHOD:crushed cottage cheese & in a pan add condense milk & cheese cook for 4to5minutes remove from heat then add rose water,colour,cardamon powder cool it & make a laddos from this mix & garnish with pistachios
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Malai laddu
Ingredients
Condensed milk ½ cup
Cottage cheese 200 gm
Rose essence ¼ tsp
Yellow color few drops
Cardamom powder ½ tsp
Pistachio sliced as required
Silver waraq for garnish
Method
Mash 200 gm cottage cheese well add ½ cup condensed milk and cook on slow fire, stirring all the time, cook till mixture thickens and start leaving the sides of the pan, add ¼ tsp essence and few drops of yellow color, remove from fire mix well pour mixture in a plate allow to cool, makes small laddus sprinkle with crushed pista, decorate with silver waraq on top.
BESAN KE LADOO
BESAN KE LADOO
INGR: 1 1/2 cup besan
2/3cup pwd sugar
1/2cup ghee(unsalted butter)
1tsp elachi pwd
METHOD:Heat the empty pan for 2mins&fold in the butter then add the besan.
sauted for 15-20mints tillallthe waterdries up &n col has to change to brown colour.
Remove to the bowl&let it cool n fold in d pwd sugar n elachi pwd,mix nicely vit ur hands n form small ladoo shape.
INGR: 1 1/2 cup besan
2/3cup pwd sugar
1/2cup ghee(unsalted butter)
1tsp elachi pwd
METHOD:Heat the empty pan for 2mins&fold in the butter then add the besan.
sauted for 15-20mints tillallthe waterdries up &n col has to change to brown colour.
Remove to the bowl&let it cool n fold in d pwd sugar n elachi pwd,mix nicely vit ur hands n form small ladoo shape.
Muzafer
Muzafer
Ingredients
National Vermicelli 250 gm
Water 1 ¼ cup
Sugar ½ kg
...Ghee ½ cup heaped
Almonds and pistachio sliced 2 tbsp each
Fresh milk 1 liter
Fresh Lemon ½
Green cardamom crushed ½ tsp
Yellow color a pinch
Saffron ¼ tsp
Kewra water 1 tsp
Method
In pan heat ½ cup ghee, add 250 gm vermicelli fry till dark golden, add 1 liter milk, immediately add freshly squeezed juice of ½ lemon, cook on high flame for 3 minutes till milk dries, then add the prepared syrup with pinch of yellow colors, ¼ tsp saffron and ½ tsp crushed cardamom, 1 tsp kewra water, ½ kg sugar and 1-1/4 cup water. When the syrup dries remove, garnish with 2 tbsp sliced almonds and pistachios
Ingredients
National Vermicelli 250 gm
Water 1 ¼ cup
Sugar ½ kg
...Ghee ½ cup heaped
Almonds and pistachio sliced 2 tbsp each
Fresh milk 1 liter
Fresh Lemon ½
Green cardamom crushed ½ tsp
Yellow color a pinch
Saffron ¼ tsp
Kewra water 1 tsp
Method
In pan heat ½ cup ghee, add 250 gm vermicelli fry till dark golden, add 1 liter milk, immediately add freshly squeezed juice of ½ lemon, cook on high flame for 3 minutes till milk dries, then add the prepared syrup with pinch of yellow colors, ¼ tsp saffron and ½ tsp crushed cardamom, 1 tsp kewra water, ½ kg sugar and 1-1/4 cup water. When the syrup dries remove, garnish with 2 tbsp sliced almonds and pistachios
NAUVRATON BIRYANI
NAUVRATON BIRYANI
Ingredients:
Rice ½ kg boiled (with 2 tbsp salt)
Spinach 2 cups finely chopped
Potatoes 3 cut into square cubes
Onion 2 sliced
Tomato 4 chopped
Ginger / Garlic 2 tsp
Peas 1 cup
Carrot 2 cut in cubes
Beans 10 -12 cut in 1” pieces
Fenugreek 6 bunches chopped
Dill ½ bunch chopped
Chilly powder 2 tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Salt 1 ½ tsp
Kewra 1 tsp (mixed) with yellow color pinch
Yellow Food Color 1 pinch
Milk ¼ cup
Method:
1. Heat oil, fry onion till light golden.
2. Add in Fenugreek leaves with ginger / garlic & all seasoning & chopped tomato.
3. Fry well, add chopped spinach with all vegetables, cover and cook till vegetables done and oil comes on top
4. Boil rice with salt & whole spices till ¾ done, them, give layers, sprinkle color & milk & kewra mixture on top.
5. Add 2 tbsp oil on top & leave it on dam for 15 minutes.
SPECIAL RAITA
Ingredients:
Yogurt 2 cups beaten
Onion 1 sliced into thin rings
Green chillies 2 chopped
Coriander leaves 1 tbsp, chopped
Cucumber 1 peeled & sliced
Salt ½ tsp
Method:
Mix all together in whipped curd & serve with biryani.
//////////////
Ingredients:
Rice ½ kg boiled (with 2 tbsp salt)
Spinach 2 cups finely chopped
Potatoes 3 cut into square cubes
Onion 2 sliced
Tomato 4 chopped
Ginger / Garlic 2 tsp
Peas 1 cup
Carrot 2 cut in cubes
Beans 10 -12 cut in 1” pieces
Fenugreek 6 bunches chopped
Dill ½ bunch chopped
Chilly powder 2 tsp
Turmeric ½ tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Salt 1 ½ tsp
Kewra 1 tsp (mixed) with yellow color pinch
Yellow Food Color 1 pinch
Milk ¼ cup
Method:
1. Heat oil, fry onion till light golden.
2. Add in Fenugreek leaves with ginger / garlic & all seasoning & chopped tomato.
3. Fry well, add chopped spinach with all vegetables, cover and cook till vegetables done and oil comes on top
4. Boil rice with salt & whole spices till ¾ done, them, give layers, sprinkle color & milk & kewra mixture on top.
5. Add 2 tbsp oil on top & leave it on dam for 15 minutes.
SPECIAL RAITA
Ingredients:
Yogurt 2 cups beaten
Onion 1 sliced into thin rings
Green chillies 2 chopped
Coriander leaves 1 tbsp, chopped
Cucumber 1 peeled & sliced
Salt ½ tsp
Method:
Mix all together in whipped curd & serve with biryani.
//////////////
CHICKEN DONUTS
CHICKEN DONUTS
Ingredients for dough
Flour 2 cups
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 3 tbsp
Instant yeast 1 ½ tsp
Luke warm to mix
Ingredients for filling
Green chilies 4 chopped
Cabbage finely sliced 1 cup
Flour 1 tbsp
All spice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red chili ½ tsp
Oil 2 tbsp
Onion 2 tbsp chopped
Boiled and shredded chicken 1 cup
Method for base
In a bowl, mix 2 cups flour, ½ tsp salt, 1 tsp sugar, 1 tbsp milk powder, 1 ½ tsp yeast, and 3 tbsp oil and knead with Luke warm water into medium soft dough, leave to rise for 30 min in a greased bowl.
Method for filling
heat 2 tbsp oil add 1 cup boiled and shredded chicken with 2 tbsp chopped onion fry for two minutes add ½ tsp salt, ½ tsp pepper, ½ tsp crushed red pepper, 1 tbsp flour, cook for 2 min and remove from fire, cool mixture add 4 finely chopped green chilies, 2 tbsp coriander leaves, 1 cup cabbage, mix well.
Make dough into round doughnut shape fill with filling, cover tightly keep to proof for 30 min till double, dip in beaten egg and deep fry till light golden.
note IT will look like buns ,u take the dough in your hand then put filling in the middle then lift the sides like a potli thn gice it a round shape wth hands
leave the dough again after filling for 30minutes so that it rise again.
then dip in eggs and then fry these doghnuts
Ingredients for dough
Flour 2 cups
Sugar 1 tsp
Milk powder 1 tbsp
Salt ½ tsp
Oil 3 tbsp
Instant yeast 1 ½ tsp
Luke warm to mix
Ingredients for filling
Green chilies 4 chopped
Cabbage finely sliced 1 cup
Flour 1 tbsp
All spice ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Crushed red chili ½ tsp
Oil 2 tbsp
Onion 2 tbsp chopped
Boiled and shredded chicken 1 cup
Method for base
In a bowl, mix 2 cups flour, ½ tsp salt, 1 tsp sugar, 1 tbsp milk powder, 1 ½ tsp yeast, and 3 tbsp oil and knead with Luke warm water into medium soft dough, leave to rise for 30 min in a greased bowl.
Method for filling
heat 2 tbsp oil add 1 cup boiled and shredded chicken with 2 tbsp chopped onion fry for two minutes add ½ tsp salt, ½ tsp pepper, ½ tsp crushed red pepper, 1 tbsp flour, cook for 2 min and remove from fire, cool mixture add 4 finely chopped green chilies, 2 tbsp coriander leaves, 1 cup cabbage, mix well.
Make dough into round doughnut shape fill with filling, cover tightly keep to proof for 30 min till double, dip in beaten egg and deep fry till light golden.
note IT will look like buns ,u take the dough in your hand then put filling in the middle then lift the sides like a potli thn gice it a round shape wth hands
leave the dough again after filling for 30minutes so that it rise again.
then dip in eggs and then fry these doghnuts
masala dosa
masala dosa
FOR BATTER : 2cups rice, maash kki daal 1 cup, 1/4th cup channey ki daal, 1tsp methi daana soak for 4-5 hrs and blend.. batter should be coarse.. cover for 6-8 hrs in a warm place add salt 1tsp..
use a deep spoon and rub the non stick flat pan with onion and grease with little oil .. pour this mixture in thecentre of the pan with gentle circular motions and fry on low flame.. (dont heat the pan much) after few mins pour little oil on the corners of dosa .. it will automatically leave its sides then turn it (also dip ur spoon in oil before turning the side of the dosa)
you will have to rub onions and grease the pan after making each dosa so tht the batter doesnt stick to it..
FOR POTATOES:
boil potatoes cut into cubes and onion also cut in cubes fry in little oil (saute)
FOR BAGHAAR:
in little oil add large green chillies, rai , kadi patta fry a little and add on potatoes can garnish it with hara dhania
SAMBHAR (DAAL):
1 cup arhar ki daal boil it add kadi patta, imli pulp, 2 sliced tomatoes, red chilli powder, haldi powder, sookha dhania powder, mix it well add a pinch of HING and mix, add tindey, lauki, baingan, garam masala powder , curry powder and pour baghar on it
FOR BAGHAar u need oil, kadi pattta and rai
CHUTNEYS :
ONION CHUTNEY: 1 medium onion, whole red chillies saute in oil when turns transparent add in blender with imli and salt .. grind add little water and serve with dosa
COCONUT CHUTNEY: cashew nuts, green chillies, channey ki daal (roasted) chopped dhania, imli, zeera, chopped ginger, freshly grated coconut , salt and some water.. blend...
to add tarka to it .. in a pan put little oil add mustard seeds, zeera, sabut laal mirch, urad ki saal, pinch of hing, and curry leaves..
you can serve both the chutneys with dosa if u like as it really compliments it with dosa and sambhar..
FOR BATTER : 2cups rice, maash kki daal 1 cup, 1/4th cup channey ki daal, 1tsp methi daana soak for 4-5 hrs and blend.. batter should be coarse.. cover for 6-8 hrs in a warm place add salt 1tsp..
use a deep spoon and rub the non stick flat pan with onion and grease with little oil .. pour this mixture in thecentre of the pan with gentle circular motions and fry on low flame.. (dont heat the pan much) after few mins pour little oil on the corners of dosa .. it will automatically leave its sides then turn it (also dip ur spoon in oil before turning the side of the dosa)
you will have to rub onions and grease the pan after making each dosa so tht the batter doesnt stick to it..
FOR POTATOES:
boil potatoes cut into cubes and onion also cut in cubes fry in little oil (saute)
FOR BAGHAAR:
in little oil add large green chillies, rai , kadi patta fry a little and add on potatoes can garnish it with hara dhania
SAMBHAR (DAAL):
1 cup arhar ki daal boil it add kadi patta, imli pulp, 2 sliced tomatoes, red chilli powder, haldi powder, sookha dhania powder, mix it well add a pinch of HING and mix, add tindey, lauki, baingan, garam masala powder , curry powder and pour baghar on it
FOR BAGHAar u need oil, kadi pattta and rai
CHUTNEYS :
ONION CHUTNEY: 1 medium onion, whole red chillies saute in oil when turns transparent add in blender with imli and salt .. grind add little water and serve with dosa
COCONUT CHUTNEY: cashew nuts, green chillies, channey ki daal (roasted) chopped dhania, imli, zeera, chopped ginger, freshly grated coconut , salt and some water.. blend...
to add tarka to it .. in a pan put little oil add mustard seeds, zeera, sabut laal mirch, urad ki saal, pinch of hing, and curry leaves..
you can serve both the chutneys with dosa if u like as it really compliments it with dosa and sambhar..
CURD SOUFLEY
CURD SOUFLEY
INGREDIENTS:
CURD HALF KG HANG IN A THIN CLOTH FOR 2HRS (PREFERRABLY OVERNIGHT)
SWEET CONDENSED MILK 3/4 TIN ( OR ACCORDING TO TASTE)
FRESH CREAM HALF CUP (CAN USE TETRA PACK AS WELL)
FYNEK JELLY OF ANY FLAVOUR, 1 PACKET (OR USE NATIONAL RAFHAN JELLY FOR THIS RECIPE.. YOU HAVE TO BUY FYNEK JELLY.. ITS EASILY AVAILABLE IN THE MARKET)
MARIE BISCUITS 1 PACK
METHOD :
TAKE OUT THE HUNG CURD IN A BOWL BEAT IT POURING CONDENSED MILK AND JELLY POWDER IN IT, LASTLY ADD CREAM DONT BEAT MUCH AFTER ADDING CREAM .. TAKE A FLAT DISH AND SET SMALL PIECES OF MARIE BISCUITS (CRUMBLED) THEN POUR THE MIXTURE ON IT AND SET IT IN FRIDGE..
NOTE: YOU CAN TAKE ANY FRUITS ACCORDING TO THE FLAVOUR OF FYNEK JELLY FOR EXAMPLE : PINEAPPLE, STRAWBERRY ETC AND SET IT ON BISCUITS BEFORE POURING THE MIXTURE.. IF FRUIT LIKE STRAWBERRY IIS USED FIRST COOK IT IN LITTLE WATER ADDING SUGAR IN IT
NOTE u cant use rafhan jelly or national instead of fynek coz fynek is used esp in sweet dishes or dishes that need to be set in refrigerator carltona company jellies are also available that sets in fridge
its in the powdered form .. its available in markets by the name of FYNEK JELLY ..! the packing is same as tht of regular jelly packs . fynek jelly in order to make this dessert dont worry its easily available in all the leading stores here in karachi
INGREDIENTS:
CURD HALF KG HANG IN A THIN CLOTH FOR 2HRS (PREFERRABLY OVERNIGHT)
SWEET CONDENSED MILK 3/4 TIN ( OR ACCORDING TO TASTE)
FRESH CREAM HALF CUP (CAN USE TETRA PACK AS WELL)
FYNEK JELLY OF ANY FLAVOUR, 1 PACKET (OR USE NATIONAL RAFHAN JELLY FOR THIS RECIPE.. YOU HAVE TO BUY FYNEK JELLY.. ITS EASILY AVAILABLE IN THE MARKET)
MARIE BISCUITS 1 PACK
METHOD :
TAKE OUT THE HUNG CURD IN A BOWL BEAT IT POURING CONDENSED MILK AND JELLY POWDER IN IT, LASTLY ADD CREAM DONT BEAT MUCH AFTER ADDING CREAM .. TAKE A FLAT DISH AND SET SMALL PIECES OF MARIE BISCUITS (CRUMBLED) THEN POUR THE MIXTURE ON IT AND SET IT IN FRIDGE..
NOTE: YOU CAN TAKE ANY FRUITS ACCORDING TO THE FLAVOUR OF FYNEK JELLY FOR EXAMPLE : PINEAPPLE, STRAWBERRY ETC AND SET IT ON BISCUITS BEFORE POURING THE MIXTURE.. IF FRUIT LIKE STRAWBERRY IIS USED FIRST COOK IT IN LITTLE WATER ADDING SUGAR IN IT
NOTE u cant use rafhan jelly or national instead of fynek coz fynek is used esp in sweet dishes or dishes that need to be set in refrigerator carltona company jellies are also available that sets in fridge
its in the powdered form .. its available in markets by the name of FYNEK JELLY ..! the packing is same as tht of regular jelly packs . fynek jelly in order to make this dessert dont worry its easily available in all the leading stores here in karachi
Billhasim / tulamba by shireen
Billhasim / tulamba.
Ingredients
Eggs 5
Water 1 cup
Butter 4 ounce = 100g
Flour 200 gm
Ingredients for Sugar Syrup
Sugar ½ kg
Water l 250 ml
Lemon Juice ½ Lemon
Rose water 2 tbsp
Method for Sugar Syrup
In a pan add ½ kg sugar and 250 ml water, cook till runny add lemon juice of half lemon and 2 tbsp rose water, remove from fire and let it cool.
Method
In a pan add 100 gm butter with 1 cup water and let it cook on low flame till melt, add 200 gm flour, mix well, remove from flame and mix well till smooth and cool, add 2 eggs one at a time and let it beat on medium speed with electric beater till combined well, then add 2 more eggs and continue to beat at medium speed, fill piping bag with star shaped nozzle, pipe into a wok with hot oil into long strands Almost 3 to 4 inches. Deep fry on medium flame till brown, remove from oil and place in hot syrup, leave it in syrup for 2 minutes, take out and garnish with desiccated coconut.
Ingredients
Eggs 5
Water 1 cup
Butter 4 ounce = 100g
Flour 200 gm
Ingredients for Sugar Syrup
Sugar ½ kg
Water l 250 ml
Lemon Juice ½ Lemon
Rose water 2 tbsp
Method for Sugar Syrup
In a pan add ½ kg sugar and 250 ml water, cook till runny add lemon juice of half lemon and 2 tbsp rose water, remove from fire and let it cool.
Method
In a pan add 100 gm butter with 1 cup water and let it cook on low flame till melt, add 200 gm flour, mix well, remove from flame and mix well till smooth and cool, add 2 eggs one at a time and let it beat on medium speed with electric beater till combined well, then add 2 more eggs and continue to beat at medium speed, fill piping bag with star shaped nozzle, pipe into a wok with hot oil into long strands Almost 3 to 4 inches. Deep fry on medium flame till brown, remove from oil and place in hot syrup, leave it in syrup for 2 minutes, take out and garnish with desiccated coconut.
Gulab jamun delight by shireem
Gulab jamun delight
Ingredients
Gulab jamun 200 gm (gulab jamuns redimate:5 pieces)
Milk 1 cup
Eggs 3
Cardamom powder ½ tsp
Almonds pistachio sliced 2 tbsp
Bread 1 slice made into crumbs
Method
In a blender add gulab jamun, milk, eggs, cardamom powder, almonds and pistachio sliced and bread slice, blend all together for 2 minute pour in a oven proof dish, topped with almonds and pista, bake in a pre heated oven till set for 25minutes served warm.
Ingredients
Gulab jamun 200 gm (gulab jamuns redimate:5 pieces)
Milk 1 cup
Eggs 3
Cardamom powder ½ tsp
Almonds pistachio sliced 2 tbsp
Bread 1 slice made into crumbs
Method
In a blender add gulab jamun, milk, eggs, cardamom powder, almonds and pistachio sliced and bread slice, blend all together for 2 minute pour in a oven proof dish, topped with almonds and pista, bake in a pre heated oven till set for 25minutes served warm.
Baked Chicken & Herb Sauce by shireen
Baked Chicken & Herb Sauce
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
Ingredients
Boneless chicken
(Cut into 1 inch pieces and flattened) ½ kg
Carrots sliced diagonally 1
Egg 1 beaten
Capsicum sliced 1
Mushroom sliced 4
Cream ½ cup
Bread crumbs ½ cup
Cheddar cheese grated ½ cup
Water ¼ cup
Mixed herbs 1 tsp
Black pepper ½ tsp + ½ tsp
Salt ½ tsp + ½ tsp
Corn flour 1 tbsp
Garlic paste 1 tsp + 1 tsp
Lemon juice 2 tbsp
Ketchup 2 tbsp
Oil 3 tbsp
Method
Marinate ½ kg chicken with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic paste and 2 tbsp lemon juice, Heat 2 tbsp oil in a wok, fry 1 tsp garlic paste for 1 minute, add marinated chicken and fry for 5 minutes, add 4 sliced mushrooms, 1 sliced carrot, 1 sliced capsicum, with ½ tsp salt, ½ tsp pepper, 1 tsp mixed herbs and 2 tbsp ketchup, now add ½ cup water, ½ cup cream and thicken with corn flour paste, remove chicken in an oven proof dish, topped with ½ cup bread crumbs, 1 beaten egg, ½ cup grated cheese and bake for 10 minutes till cheese melts.
cake pops( cake lollipops)
cake pops( cake lollipops)
make the cake of your choice and then crumble it and add filling of your choice cream cheese , whipped cream , strawberry jam chocolate melted , ganache etc , make balls , set them in fridge and when set , melt chocolate let it cool slightly and dip in them using 2 forks , put them in a tray lined with butter paper and allow them to set in fridge top with colored , sprinkles , coconut , grated chocolate , MnMs and nuts
for more info check www.bakerella.com
make the cake of your choice and then crumble it and add filling of your choice cream cheese , whipped cream , strawberry jam chocolate melted , ganache etc , make balls , set them in fridge and when set , melt chocolate let it cool slightly and dip in them using 2 forks , put them in a tray lined with butter paper and allow them to set in fridge top with colored , sprinkles , coconut , grated chocolate , MnMs and nuts
for more info check www.bakerella.com
BUTTER CREAM ICING for cup cakes icing by shireen
BUTTER CREAM ICING
Ingredients:
• 1/2 cup solid vegetable shortening / crisco
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
note VEGETABLE SHORTENING can replace it by extra butter. or margarine can be used but it salty
butter is not as gud as margarine
Ingredients:
• 1/2 cup solid vegetable shortening / crisco
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
note VEGETABLE SHORTENING can replace it by extra butter. or margarine can be used but it salty
butter is not as gud as margarine
Blondie’s by shireen
Blondie’s
Ingredients
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce brown sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
note for self raising flour
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Tips:
Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation
/////////////////////////////////////////////////
to make self-rising flour if you don't have any on hand.
Ingredients:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour
Ingredients
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce brown sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
note for self raising flour
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Tips:
Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation
/////////////////////////////////////////////////
to make self-rising flour if you don't have any on hand.
Ingredients:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour
National Tandoori Aaloo Matar by shireen
National Tandoori Aaloo Matar
Ingredients
Onion sliced 3
Tomatoes chopped 3
Boiled Potatoes cut into medium cubes 4
Green chilies chopped 4
Oil ¼ cup
Peas 1 ½ cup
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
National Tandoori Masala 2 tbsp heaped
Coriander leaves chopped 2 tbsp
Method
Heat ¼ cup oil add 1 tsp cumin seeds with 3 sliced onion fry till light golden, add 1 tsp ginger garlic paste with 3 chopped tomatoes, fry well for 10 minutes with ¼ cup water, add ½ tsp salt and 1 ½ cup peas, cook cover for 10 minutes, add 4 boiled potatoes with 2 tbsp tandoori masala, cook on low flame till oil comes on top. Serve garnish with 2 tbsp chopped coriander leaves and 4 chopped green chilies.
Ingredients
Onion sliced 3
Tomatoes chopped 3
Boiled Potatoes cut into medium cubes 4
Green chilies chopped 4
Oil ¼ cup
Peas 1 ½ cup
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
National Tandoori Masala 2 tbsp heaped
Coriander leaves chopped 2 tbsp
Method
Heat ¼ cup oil add 1 tsp cumin seeds with 3 sliced onion fry till light golden, add 1 tsp ginger garlic paste with 3 chopped tomatoes, fry well for 10 minutes with ¼ cup water, add ½ tsp salt and 1 ½ cup peas, cook cover for 10 minutes, add 4 boiled potatoes with 2 tbsp tandoori masala, cook on low flame till oil comes on top. Serve garnish with 2 tbsp chopped coriander leaves and 4 chopped green chilies.
Tiger cake by shireen
Tiger cake
Ingredients
Butter 8 ounces
Caster sugar 8 ounces = 16 tbs
Self raising flour 8 ounces= 16 tbs
Vanilla essence 1 tsp
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Vanilla essence 1 tsp
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.
note For self raising flour, mix 1 tsp baking powder in 1 cup flour
Ingredients
Butter 8 ounces
Caster sugar 8 ounces = 16 tbs
Self raising flour 8 ounces= 16 tbs
Vanilla essence 1 tsp
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Vanilla essence 1 tsp
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.
note For self raising flour, mix 1 tsp baking powder in 1 cup flour
plain cake by shireen
plain cake
Ingredients
Butter 8 ounce(use unsalted butter its bestfor baking.8 ounce of butter =200gm=8tbsp)
Sugar 8 ounce(8 ounce sugar is 16tbsp leveled )
Flour 6 ounce(6 ounce of flour is 12 tbsp slightly )
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
Ingredients
Butter 8 ounce(use unsalted butter its bestfor baking.8 ounce of butter =200gm=8tbsp)
Sugar 8 ounce(8 ounce sugar is 16tbsp leveled )
Flour 6 ounce(6 ounce of flour is 12 tbsp slightly )
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
LEMON POUND CAKE /Lemon Pound Cake Muffins by shireen
LEMON POUND CAKE / Lemon Pound Cake Muffins
Ingredients
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
instead of 1/2 cup sour cream add 1/2 cup yogurt plus 1/2 teaspoon baking soda daal ke rakh dein for 15 minutes then add in recipe (note dont put baking powder instead of soda!! its not the same)
/
Ingredients
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
instead of 1/2 cup sour cream add 1/2 cup yogurt plus 1/2 teaspoon baking soda daal ke rakh dein for 15 minutes then add in recipe (note dont put baking powder instead of soda!! its not the same)
/
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