Beef jalfrezi
Ingredients
Undercut thinly sliced ½ kg
Tomato 2 Julian
Capsicum 1 Julian
Onion 1 Julian
Ginger Julian 2 tbsp
Omelet made with 1 egg cut into strips
Garlic paste 1 tsp
Crushed red pepper 2 tsp
Cumin 1 tsp
Salt 1 tsp
Chili garlic sauce 2 tbsp
Vinegar 3 tbsp
Soya sauce 2 tbsp
Oil ¼ cup
Pita bread 2 for serving
Method
Heat ¼ cup oil add garlic paste with sliced undercut, ginger julian, toss for 5 minutes, add crushed red pepper, white cumin, chili garlic sauce, vinegar, soya sauce add onion, toss for 5 minutes, add capsicum and tomato, serve on a sizzler with pita bread.
Tuesday 14 May 2013
Chocolate cherry surprise by shireen
Chocolate cherry surprise
Ingredients for chocolate sponge
Eggs 3
Caster sugar 3 ounce
Coco powder 1 ounce
Flour 2 ounce
Baking powder ½ tsp
Vanilla essence 1 tsp
Any fruit juice ½ cup
Cherrie pie filling 1 tin
Cream cheese 8 ounce
Condensed milk ½ tin
Whipped cream 2 packets
Method
Beat 1 packet of cream stiff, sweeten to taste with condensed milk mix with beaten cream cheese, keep aside.
To assemble
In a transparent bowl spread a layer of chocolate cake, moist with fruit juice, spread half tin of Cherrie pie filling, then cheese and cream filling, then in center put cherry pie filling, decorate with swirls of cream.
Ingredients for chocolate sponge
Eggs 3
Caster sugar 3 ounce
Coco powder 1 ounce
Flour 2 ounce
Baking powder ½ tsp
Vanilla essence 1 tsp
Any fruit juice ½ cup
Cherrie pie filling 1 tin
Cream cheese 8 ounce
Condensed milk ½ tin
Whipped cream 2 packets
Method
Beat 1 packet of cream stiff, sweeten to taste with condensed milk mix with beaten cream cheese, keep aside.
To assemble
In a transparent bowl spread a layer of chocolate cake, moist with fruit juice, spread half tin of Cherrie pie filling, then cheese and cream filling, then in center put cherry pie filling, decorate with swirls of cream.
Bhunna balti chicken by shireen
Bhunna balti chicken
Ingredients
Chicken 1 kg
Onion chopped 2 cups
Oil ½ cup
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Turmeric ¼ tsp
Tomato puree 3 tbsp
Lemon juice 2 tbsp
Yogurt whipped ½ cup
Allspice ½ tsp
Coriander leaves 4 tbsp
Green chilies 4 tbsp cut into halves
Ginger Julian 1 tbsp
Method
Heat oil add in chopped onions fry till light golden add ginger garlic paste with chicken, fry well, add salt, turmeric and chili powder with ½ cup water, cover and cook till chicken tender, add yogurt, tomato puree, fry well till oil comes on top, lastly add allspice, chopped coriander and green chilies and sliced ginger.
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Ingredients
Chicken 1 kg
Onion chopped 2 cups
Oil ½ cup
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Chili powder 1 ½ tsp
Turmeric ¼ tsp
Tomato puree 3 tbsp
Lemon juice 2 tbsp
Yogurt whipped ½ cup
Allspice ½ tsp
Coriander leaves 4 tbsp
Green chilies 4 tbsp cut into halves
Ginger Julian 1 tbsp
Method
Heat oil add in chopped onions fry till light golden add ginger garlic paste with chicken, fry well, add salt, turmeric and chili powder with ½ cup water, cover and cook till chicken tender, add yogurt, tomato puree, fry well till oil comes on top, lastly add allspice, chopped coriander and green chilies and sliced ginger.
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Peanut Butter Chocolates by shireen
Peanut Butter Chocolates
Ingredients
Crunchy peanut butter ½ cup
Icing sugar sifted 2 tbsp
Cocoa powder 1 ½ tbsp
Dark chocolate melted 100gm
Milk chocolate melted 30gm
Method
Combine ½ cup peanut butter, 1 ½ tbsp cocoa powder with 2 tbsp icing sugar and refrigerate. Roll mixture in 24 pieces. Chill well. When set, dip in melted dark chocolate. Set on a tray lined with greaseproof paper. Drizzle or pipe milk chocolate when set.
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Ingredients
Crunchy peanut butter ½ cup
Icing sugar sifted 2 tbsp
Cocoa powder 1 ½ tbsp
Dark chocolate melted 100gm
Milk chocolate melted 30gm
Method
Combine ½ cup peanut butter, 1 ½ tbsp cocoa powder with 2 tbsp icing sugar and refrigerate. Roll mixture in 24 pieces. Chill well. When set, dip in melted dark chocolate. Set on a tray lined with greaseproof paper. Drizzle or pipe milk chocolate when set.
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Red hot chicken masala by shireen
Red hot chicken masala
Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp heaped
Tomatoes 2 blended
Tomatoes 2 chopeprized
Peanuts 2 tbsp roasted and crushed coarsely
Cream 3 tbsp
Salt 1 ½ tsp
Coriander powder 1 ½ tsp
Allspice 1 tsp
Oil ½ cup
Kashmiri red chilies 8 soaked for 2 hours and grind with 1 large onion into a fine paste
Method
Heat oil add grinded paste of onion and red chilies, ginger garlic paste fry for 5 minutes, add blended and chopperized tomatoes, fry till pulpy, add chicken, salt, coriander, allspice, cook for 5 minutes, add 1 cup water, cover and cook till chicken tender, lastly add peanuts and cream, serve hot with roti.
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Ingredients
Chicken 1 kg 12 pieces
Ginger garlic paste 1 tbsp heaped
Tomatoes 2 blended
Tomatoes 2 chopeprized
Peanuts 2 tbsp roasted and crushed coarsely
Cream 3 tbsp
Salt 1 ½ tsp
Coriander powder 1 ½ tsp
Allspice 1 tsp
Oil ½ cup
Kashmiri red chilies 8 soaked for 2 hours and grind with 1 large onion into a fine paste
Method
Heat oil add grinded paste of onion and red chilies, ginger garlic paste fry for 5 minutes, add blended and chopperized tomatoes, fry till pulpy, add chicken, salt, coriander, allspice, cook for 5 minutes, add 1 cup water, cover and cook till chicken tender, lastly add peanuts and cream, serve hot with roti.
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Dum AaloChatniWaly by shireen
Dum AaloChatniWaly
Ingredients
Baby potatoes 1 kg fried light golden
Ingredients for green chatni
Coriander leaves 1 cup
Mint leaves ½ cup
Raw mango 1
Salt ½ tsp
Sugar 1 tsp
Green chilies 8
Ingredients for gravy
Oil ½ cup
Onion 2 ground into paste
Ginger garlic 1 tbsp
Chili powder 1 ½ tsp
Yogurt 1 cup
Salt 1 tsp
Cashew nut grinded 1 tbsp heaped
Cumin seeds 1 tsp
Water 1 cup
Method
Grind green chatni, keep aside, heat oil add cumin seeds, onion paste, fry for 5 minutes add ginger garlic paste, fry well add yogurt, cashew nut paste, chili powder, salt, fry well till oil comes on top, add 1 cup water, green chatni and fried baby potatoes, cook till boiling, cover and cook till gravy thick, lastly add allspice ½ tsp, mix and remove.
Ingredients
Baby potatoes 1 kg fried light golden
Ingredients for green chatni
Coriander leaves 1 cup
Mint leaves ½ cup
Raw mango 1
Salt ½ tsp
Sugar 1 tsp
Green chilies 8
Ingredients for gravy
Oil ½ cup
Onion 2 ground into paste
Ginger garlic 1 tbsp
Chili powder 1 ½ tsp
Yogurt 1 cup
Salt 1 tsp
Cashew nut grinded 1 tbsp heaped
Cumin seeds 1 tsp
Water 1 cup
Method
Grind green chatni, keep aside, heat oil add cumin seeds, onion paste, fry for 5 minutes add ginger garlic paste, fry well add yogurt, cashew nut paste, chili powder, salt, fry well till oil comes on top, add 1 cup water, green chatni and fried baby potatoes, cook till boiling, cover and cook till gravy thick, lastly add allspice ½ tsp, mix and remove.
Gur waly chawal by shireen
Gur waly chawal
Ingredients
Gur ½ kg
Water 1 ¼ cup
Milk ½ cup
Crushed green cardamom 1tsp
Coconut thinly sliced ½ cup
Rice ½ kg soaked for 30 minutes, boiled till nearly done
Ghee ½ cup heaped
Black cardamom coarsely crushed 1 tsp
Method
In a pan add gur with 1 ¼ cup water, ½ cup milk, cook stirring till gur melts, add coarsely crushed green cardamom, cook till syrup slightly thick, and keep aside. In another pan heat ghee, add 1 tsp of coarsely crushed black cardamom, fry for 2 minutes, add in the prepared syrup, cook till boiling, add sliced coconut, boiled rice, cook on fast flame for 5 minutes, lower flame and cook on medium flame for another 5 minutes till syrup reduced completely, cover with a napkin then lid, put weight on top, leave it on dum for half an hour, do not open in between.
Ingredients
Gur ½ kg
Water 1 ¼ cup
Milk ½ cup
Crushed green cardamom 1tsp
Coconut thinly sliced ½ cup
Rice ½ kg soaked for 30 minutes, boiled till nearly done
Ghee ½ cup heaped
Black cardamom coarsely crushed 1 tsp
Method
In a pan add gur with 1 ¼ cup water, ½ cup milk, cook stirring till gur melts, add coarsely crushed green cardamom, cook till syrup slightly thick, and keep aside. In another pan heat ghee, add 1 tsp of coarsely crushed black cardamom, fry for 2 minutes, add in the prepared syrup, cook till boiling, add sliced coconut, boiled rice, cook on fast flame for 5 minutes, lower flame and cook on medium flame for another 5 minutes till syrup reduced completely, cover with a napkin then lid, put weight on top, leave it on dum for half an hour, do not open in between.
Indian shrimp curryby shireen
Indian shrimp curry
Ingredients
Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp
Method
In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.
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Ingredients
Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp
Method
In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.
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Daal chawal by shireen
Daal chawal
Ingredients
Arhar daal (yellow lentils) 1 cup soaked for 1 hour
Salt 1 tsp
Turmeric ½ tsp
Chili powder 1 tsp
Garlic ½ tsp
Ghee ¼ cup
Garlic crushed 1 tsp heaped
Whole red chilies 6
White cumin whole 1 tsp
Method
1. Boil soaked lentils in 3 cups of water salt, turmeric, chili powder and garlic paste till lentils are tender
2. Slightly mash with a wooden spoon and remove in a serving dish.
3. To prepare the bhagar heat ghee in a frying pan and crushed garlic, red chili whole and cumin
4. Pour on top of the daal and serve with rice
.
Ingredients for Rice
Rice 250 gm
Oil 4 tbsp
Salt 1 tbsp heaped
Whole spices mixed 1 tbsp
Onion chopped 2 tbsp
Water as required
Method
1. Heat oil in a pan fry onions till light golden
2. Add whole spices 2 ½ cup water, 1 tsp heaped salt, cook till the water boils and add soaked rice, cook till done
3. Allow to simmer for 5minutes and serve with the delicious daal
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Ingredients
Arhar daal (yellow lentils) 1 cup soaked for 1 hour
Salt 1 tsp
Turmeric ½ tsp
Chili powder 1 tsp
Garlic ½ tsp
Ghee ¼ cup
Garlic crushed 1 tsp heaped
Whole red chilies 6
White cumin whole 1 tsp
Method
1. Boil soaked lentils in 3 cups of water salt, turmeric, chili powder and garlic paste till lentils are tender
2. Slightly mash with a wooden spoon and remove in a serving dish.
3. To prepare the bhagar heat ghee in a frying pan and crushed garlic, red chili whole and cumin
4. Pour on top of the daal and serve with rice
.
Ingredients for Rice
Rice 250 gm
Oil 4 tbsp
Salt 1 tbsp heaped
Whole spices mixed 1 tbsp
Onion chopped 2 tbsp
Water as required
Method
1. Heat oil in a pan fry onions till light golden
2. Add whole spices 2 ½ cup water, 1 tsp heaped salt, cook till the water boils and add soaked rice, cook till done
3. Allow to simmer for 5minutes and serve with the delicious daal
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Gajjar ka Halwa: by shireen
Gajjar ka Halwa
Ingredients:
Carrots 1 kg (grated)
Sugar`1 cup
Small cardamom8
Ghee½ cup (melted)
Khoya250 grams
Method:
In a pan add grated carrots and sugar mix well add crushed cardamom and cook covered till water dries about 15 minutes.
Then add ghee and fry well for 10 minutes till water dries completely remove from fire add in crushed khoya and leave it for ½ an hour then mix well and serve.
Ingredients:
Carrots 1 kg (grated)
Sugar`1 cup
Small cardamom8
Ghee½ cup (melted)
Khoya250 grams
Method:
In a pan add grated carrots and sugar mix well add crushed cardamom and cook covered till water dries about 15 minutes.
Then add ghee and fry well for 10 minutes till water dries completely remove from fire add in crushed khoya and leave it for ½ an hour then mix well and serve.
Chili nuggets by shireen
Chili nuggets
Ingredients
Chicken mince ½ kg
Salt 1 ½ tsp
White pepper ½ tsp
Black pepper ½ tsp
Green chilies 2
Coriander leaves 2 tbsp
Garlic paste 1 tsp
Bread slices 4 made into crumbs
Bread crumbs for coating
Egg 1 or 2
Method
Mix ½ kg chicken mince with 1 ½ tsp salt, ½ tsp black pepper, ½ tsp white pepper, 2 finely chopped green chilies, 2 tbsp coriander leaves,1 tsp garlic paste and four bread slices made into crumbs, mix well keep to marinate for 1 hr, make in the shape of nuggets, dipped in 1 or 2 eggs, coat in bread crumbs, deep fry in frying pan.
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Ingredients
Chicken mince ½ kg
Salt 1 ½ tsp
White pepper ½ tsp
Black pepper ½ tsp
Green chilies 2
Coriander leaves 2 tbsp
Garlic paste 1 tsp
Bread slices 4 made into crumbs
Bread crumbs for coating
Egg 1 or 2
Method
Mix ½ kg chicken mince with 1 ½ tsp salt, ½ tsp black pepper, ½ tsp white pepper, 2 finely chopped green chilies, 2 tbsp coriander leaves,1 tsp garlic paste and four bread slices made into crumbs, mix well keep to marinate for 1 hr, make in the shape of nuggets, dipped in 1 or 2 eggs, coat in bread crumbs, deep fry in frying pan.
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Beans masala by shireen
Beans masala
Ingredients
French beans 250 gm
Same ki phalli 250 gm remove both sides and cut into 1
inch pieces
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped
Cumin seeds 1 tsp
Chili powder 1 tsp heaped
Coriander power 2 tsp
Green chilies 2 cut length wise
Curry leaves 15 to 20
Black pepper crushed 1 tsp
Oil ¼ cup
Salt ¾ tsp
Onion 1 chopped
Lemon juice 1 tbsp
Method
Heat oil in a wok add cumin seeds, chopped onion, fry till light golden, add ginger garlic paste,
tomatoes, cook for 5 minutes till oil separates, add chili powder, salt, coriander powder, green
chilies, curry leaves, cook for 2 to 3 minutes add the beans with half cup water, cover and cook
on low flame till done, lastly add lemon juice.
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Ingredients
French beans 250 gm
Same ki phalli 250 gm remove both sides and cut into 1
inch pieces
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped
Cumin seeds 1 tsp
Chili powder 1 tsp heaped
Coriander power 2 tsp
Green chilies 2 cut length wise
Curry leaves 15 to 20
Black pepper crushed 1 tsp
Oil ¼ cup
Salt ¾ tsp
Onion 1 chopped
Lemon juice 1 tbsp
Method
Heat oil in a wok add cumin seeds, chopped onion, fry till light golden, add ginger garlic paste,
tomatoes, cook for 5 minutes till oil separates, add chili powder, salt, coriander powder, green
chilies, curry leaves, cook for 2 to 3 minutes add the beans with half cup water, cover and cook
on low flame till done, lastly add lemon juice.
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Butter chicken with nan by shireen
Butter chicken with nan
Ingredients
Chicken boneless ½ kg
Cream 2 tbsp
Butter 2 tbsp
Yogurt 2 tbsp
Tomatoes 2
Onion 1 large
Tomato puree 2 tbsp
Green chilies 4
Coriander leaves 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
Method
In a blender blend together 1 large onion, tomatoes, green chilies, coriander leaves and tomato
puree, in a wok heat butter and ¼ cup oil, add blended masala with chili powder, salt, white
cumin roasted and crushed, yogurt and oil, fry well add chicken, cover and cook for 10 minutes
till chicken tender, lastly add cream, allspice, coriander leaves, serve with butter nan.
for Nan
Ingredients for nan
Flour 3 cups
Yogurt 4 tbsp
Baking powder 1 tsp
Onion seeds ¼ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil ¼ cup
Method
In a bowl mix Flour 3 cups, Yogurt 4 tbsp, Baking powder 1 tsp, Onion seeds ¼ tsp
Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil ¼ cup and knead with Luke warm water as required, form into
a soft dough, leave covered for 1 hour, make balls of the dough, roll into oval oblong, brush
with oil, keep in a grease tray, sprinkle with sesame seeds, leave covered for another hour,
bake on 200 degree C in a preheated oven for 10 to 12 minutes, brush with butter, sprinkle
little water, cover immediately in foil till ready to be served, or make nan, fry on tawa with 1
tbsp butter. Serve in a basket with butter chicken.
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Ingredients
Chicken boneless ½ kg
Cream 2 tbsp
Butter 2 tbsp
Yogurt 2 tbsp
Tomatoes 2
Onion 1 large
Tomato puree 2 tbsp
Green chilies 4
Coriander leaves 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
White cumin roasted and crushed 1 tsp
Allspice ½ tsp
Method
In a blender blend together 1 large onion, tomatoes, green chilies, coriander leaves and tomato
puree, in a wok heat butter and ¼ cup oil, add blended masala with chili powder, salt, white
cumin roasted and crushed, yogurt and oil, fry well add chicken, cover and cook for 10 minutes
till chicken tender, lastly add cream, allspice, coriander leaves, serve with butter nan.
for Nan
Ingredients for nan
Flour 3 cups
Yogurt 4 tbsp
Baking powder 1 tsp
Onion seeds ¼ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil ¼ cup
Method
In a bowl mix Flour 3 cups, Yogurt 4 tbsp, Baking powder 1 tsp, Onion seeds ¼ tsp
Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil ¼ cup and knead with Luke warm water as required, form into
a soft dough, leave covered for 1 hour, make balls of the dough, roll into oval oblong, brush
with oil, keep in a grease tray, sprinkle with sesame seeds, leave covered for another hour,
bake on 200 degree C in a preheated oven for 10 to 12 minutes, brush with butter, sprinkle
little water, cover immediately in foil till ready to be served, or make nan, fry on tawa with 1
tbsp butter. Serve in a basket with butter chicken.
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Shredded Beef with Chilies by shireen
Shredded Beef with Chilies
Ingredients
Undercut thinly sliced ½ kg
Capsicum 1 thinly sliced
Green chilies 4 cut into halves
Egg ½ beaten
Oil ¼ cup
Salt ½ + ½ tsp
Corn flour 1 tsp
Chili sauce 1 tbsp
Garlic crushed 1 tbsp
Ginger thinly sliced 1 tbsp
White pepper ½ tsp
Soya sauce 1 + 1 tbsp
Method
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 tbsp soya sauce, 1 tsp corn flour and ½ beaten egg, deep fry for 10 minutes and keep aside, heat ¼ cup oil in a wok add in 1 tbsp crushed garlic and 1 tbsp sliced ginger, fry for 2 minutes, add in the fried beef with reaming ½ tsp salt, 1 tbsp soya sauce and 1 tbsp chili sauce, add in sliced capsicum and green chilies, fry for 5 minutes and remove.
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Ingredients
Undercut thinly sliced ½ kg
Capsicum 1 thinly sliced
Green chilies 4 cut into halves
Egg ½ beaten
Oil ¼ cup
Salt ½ + ½ tsp
Corn flour 1 tsp
Chili sauce 1 tbsp
Garlic crushed 1 tbsp
Ginger thinly sliced 1 tbsp
White pepper ½ tsp
Soya sauce 1 + 1 tbsp
Method
Marinate ½ kg thinly sliced undercut with ½ tsp salt, ½ tsp white pepper, 1 tbsp soya sauce, 1 tsp corn flour and ½ beaten egg, deep fry for 10 minutes and keep aside, heat ¼ cup oil in a wok add in 1 tbsp crushed garlic and 1 tbsp sliced ginger, fry for 2 minutes, add in the fried beef with reaming ½ tsp salt, 1 tbsp soya sauce and 1 tbsp chili sauce, add in sliced capsicum and green chilies, fry for 5 minutes and remove.
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Chocolate cream cake by shireen
Chocolate cream cake
Ingredients for chocolate sponge
Eggs 4
Caster sugar 4 ounce
Flour 3 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Baking powder 1 tsp
Ingredients for chocolate cream icing
Fresh cream whipped 12 ounces or 1 ½ cup
Chocolate sauce 4 tbsp or ganish
Icing sugar 1 ounce or to taste
Ingredients for topping / Ganish
Chocolate 8 ounce
Cream ½ cup cook it till melt
Method for cake
Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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Ingredients for chocolate sponge
Eggs 4
Caster sugar 4 ounce
Flour 3 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Baking powder 1 tsp
Ingredients for chocolate cream icing
Fresh cream whipped 12 ounces or 1 ½ cup
Chocolate sauce 4 tbsp or ganish
Icing sugar 1 ounce or to taste
Ingredients for topping / Ganish
Chocolate 8 ounce
Cream ½ cup cook it till melt
Method for cake
Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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Nutella fudge brownies by shireen
Nutella fudge brownies
Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped
Icing sugar for dusting as required
Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.
Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped
Icing sugar for dusting as required
Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.
Foil chicken by shireen
Foil chicken
Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder1 tsp
Chili powder 1 tsp
Salt1 tsp
Turmeric¼ tsp
Cumin powder1 tsp
All spice powder1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup
Ketchup½ cup
Boiled macroni½ cup
Carrot1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped2 tbsp
Green chilies 2
Method:
Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and fry well.
Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made
On a large piece of foil add chicken with gravy add to boiled vegetables, boiled macaroni cover and bake for 15 minutes on 180 degrees
Serve garnished with chopped coriander and green chilies.
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Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder1 tsp
Chili powder 1 tsp
Salt1 tsp
Turmeric¼ tsp
Cumin powder1 tsp
All spice powder1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup
Ketchup½ cup
Boiled macroni½ cup
Carrot1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped2 tbsp
Green chilies 2
Method:
Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and fry well.
Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made
On a large piece of foil add chicken with gravy add to boiled vegetables, boiled macaroni cover and bake for 15 minutes on 180 degrees
Serve garnished with chopped coriander and green chilies.
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Italian Tiramisu by shireen
Italian Tiramisu
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream12 ounces (whipped)
Coffee1 tbsp
Water¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
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Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream12 ounces (whipped)
Coffee1 tbsp
Water¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
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Marzi pan by shireen
Marzi pan
Ingredients
Almonds blanched, peeled, dried and grounded 1 pound
Sugar 3 pounds
Water 1 pound
Method
Put the sugar and water in a sauce pan heat gently, stirring constantly until the sugar has dissolved, bring to boil, let it boil without stirring until it reaches soft ball stage, remove from heat, stir rapidly until the mixture develops a grainy texture, add the ground almonds stirring well until it gets thick, pour the mixture onto a clean surface when the mixture is cool enough to handle, knead until smooth. Keep it in a plastic zip lock bag, divide the marzi pan into portion, color it accordingly, mold into roses and fruits.
to store marzipan In an airtight jar
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Ingredients
Almonds blanched, peeled, dried and grounded 1 pound
Sugar 3 pounds
Water 1 pound
Method
Put the sugar and water in a sauce pan heat gently, stirring constantly until the sugar has dissolved, bring to boil, let it boil without stirring until it reaches soft ball stage, remove from heat, stir rapidly until the mixture develops a grainy texture, add the ground almonds stirring well until it gets thick, pour the mixture onto a clean surface when the mixture is cool enough to handle, knead until smooth. Keep it in a plastic zip lock bag, divide the marzi pan into portion, color it accordingly, mold into roses and fruits.
to store marzipan In an airtight jar
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Chicken Croquettes by shireen
Chicken Croquettes
Ingredients
Chicken mince ½ kg
Bread slice 1
Milk ¼ cup
Salt 1 tsp
Black pepper 1 tsp
Egg ½ beaten
All spice ½ tsp
Potato peeled, boiled and mashed 1
Ingredients for coating
Dry flour as required
Beaten egg 1
Bread crumbs as required
Method
In ½ kg chicken mince mix 1 tsp salt, 1 tsp black pepper, ½ tsp all spice, 1 beaten egg, 1 mash potatoes, 1 bread slice soaked in milk and squeezed, mix all very well make into small crockets shape, roll in dry flour, dip in beaten egg, coat in crumbs, freeze till firm. and then fry it
note if u want u made them with cheese and it turned out perfect.
Ingredients
Chicken mince ½ kg
Bread slice 1
Milk ¼ cup
Salt 1 tsp
Black pepper 1 tsp
Egg ½ beaten
All spice ½ tsp
Potato peeled, boiled and mashed 1
Ingredients for coating
Dry flour as required
Beaten egg 1
Bread crumbs as required
Method
In ½ kg chicken mince mix 1 tsp salt, 1 tsp black pepper, ½ tsp all spice, 1 beaten egg, 1 mash potatoes, 1 bread slice soaked in milk and squeezed, mix all very well make into small crockets shape, roll in dry flour, dip in beaten egg, coat in crumbs, freeze till firm. and then fry it
note if u want u made them with cheese and it turned out perfect.
2 layered toblerone mousse by shireen
Surprise Sweet Tooth Of the Day :
2 layered toblerone mousse
Ingredients
Toberone bars 100 gm each regular and white 2
Sugar ¾ cup
Cream 2 ½ cups
Vanilla essence 1 tsp
Chocolate flakes for decoration
Method
Combine each chocolate bar with ¼ cup of sugar and ¼ up of cream in 2 separate bowls, melt over boiling water stirring until melted, remove and cool, add ½ tsp vanilla essence to each mixture, beat the cream until stiff, fold in 1 cup of cream to each chocolate mixture, take a transparent glass bowl and layered with chocolate mixture, top with white mixture, chill in the refrigerator for 1 hour, garnish with chocolate flakes and whipped cream. Serve chilled.
Orange trifle by shireen
Orange trifle
Ingredients
Plain cake1 pound
Orange jam or marmalade 2 to 3 tsp
Orange jelly crystals 1 packet
Mandarin 1 can
Milk 3 cups
Custard powder 3 tbsp
Sugar 4 tbsp
Cream whipped 8 ounces
Orange segments 2 cups
Method
Cut cake into slices, sandwich with marmalade, arrange in the base of a serving bowl, top with
set orange jelly, cut in cubes, scatter the kino slices over the jelly, pour the custard on top, chill
until ready to serve, decorate with whipped cream and mandarin slices
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Ingredients
Plain cake1 pound
Orange jam or marmalade 2 to 3 tsp
Orange jelly crystals 1 packet
Mandarin 1 can
Milk 3 cups
Custard powder 3 tbsp
Sugar 4 tbsp
Cream whipped 8 ounces
Orange segments 2 cups
Method
Cut cake into slices, sandwich with marmalade, arrange in the base of a serving bowl, top with
set orange jelly, cut in cubes, scatter the kino slices over the jelly, pour the custard on top, chill
until ready to serve, decorate with whipped cream and mandarin slices
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Nandoos coffee cake by shireen
Nandoos coffee cake
Ingredients
Flour 8 ounces or 2 cups
Baking powder 1 ½ tsp heaped
Salt pinch
Butter 8 ounces
Brown sugar 4 ounce
Fine sugar 4 ounce
Vanilla essence ½ tsp
Eggs 4
Coffee 1 tsp heaped
Cooking chocolate 100 gm melted
Ingredients for coffee frosting
Icing sugar 2 cups sieved
Butter softened ½ cup or 4 ounce
Coffee 1 tbsp
Cream cheese 4 ounces
Ingredients to soak cake
Milk ½ cup
Coffee 1 tbsp
Method for cake
Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.
Method for icing
Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.
Method for frosting
In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable
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Ingredients
Flour 8 ounces or 2 cups
Baking powder 1 ½ tsp heaped
Salt pinch
Butter 8 ounces
Brown sugar 4 ounce
Fine sugar 4 ounce
Vanilla essence ½ tsp
Eggs 4
Coffee 1 tsp heaped
Cooking chocolate 100 gm melted
Ingredients for coffee frosting
Icing sugar 2 cups sieved
Butter softened ½ cup or 4 ounce
Coffee 1 tbsp
Cream cheese 4 ounces
Ingredients to soak cake
Milk ½ cup
Coffee 1 tbsp
Method for cake
Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.
Method for icing
Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.
Method for frosting
In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable
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Chinese cutlets by shireen
Chinese cutlets
Ingredients
Chicken boneless breast 2
Boiled noodles 1 cup
Chopped green chilies 4
Crushed red pepper 1 tsp
Green onion finely chopped ½ cup
Soya sauce 1 tbsp
Chopped coriander leaves 2 tbsp
Bread crumbs as required
Ingredients for white sauce
Flour 4 tbsp
Salt 1 tsp
Black pepper ½ tsp
Butter 2 tbsp
Milk ½ cup
Method
Make thick white sauce with all the given ingredients, now mix boiled and shredded chicken, boiled noodles, chopped green chilies and coriander leaves, chopped spring onion, crushed red pepper and soya sauce in white sauce, mix well, make into cutlets, dip in egg, roll in crumbs and deep fry.
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Ingredients
Chicken boneless breast 2
Boiled noodles 1 cup
Chopped green chilies 4
Crushed red pepper 1 tsp
Green onion finely chopped ½ cup
Soya sauce 1 tbsp
Chopped coriander leaves 2 tbsp
Bread crumbs as required
Ingredients for white sauce
Flour 4 tbsp
Salt 1 tsp
Black pepper ½ tsp
Butter 2 tbsp
Milk ½ cup
Method
Make thick white sauce with all the given ingredients, now mix boiled and shredded chicken, boiled noodles, chopped green chilies and coriander leaves, chopped spring onion, crushed red pepper and soya sauce in white sauce, mix well, make into cutlets, dip in egg, roll in crumbs and deep fry.
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Afghani chicken tikka by shireen
Afghani chicken tikka
Ingredients
Chicken 1kg 8 pieces
Ginger garlic paste 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper 1 tsp
Salt 1 tsp
All spice ½ tsp
Yogurt 2 tbsp
Olive oil 2 tbsp
Coriander powder ½ tsp
Crushed black pepper ½ tsp
Method
Give cuts on 1 kg chicken pieces, marinate with 1 tbsp Ginger garlic paste, 2 tbsp Tamarind pulp, 1 tsp Crushed red pepper, 1 tsp Salt, ½ tsp All spice, 2 tbsp Yogurt, 2 tbsp Olive oil, ½ tsp Coriander powder, ½ tsp Crushed black pepper, BBQ bake on oven on 180 degree c for half an hour.
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Ingredients
Chicken 1kg 8 pieces
Ginger garlic paste 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper 1 tsp
Salt 1 tsp
All spice ½ tsp
Yogurt 2 tbsp
Olive oil 2 tbsp
Coriander powder ½ tsp
Crushed black pepper ½ tsp
Method
Give cuts on 1 kg chicken pieces, marinate with 1 tbsp Ginger garlic paste, 2 tbsp Tamarind pulp, 1 tsp Crushed red pepper, 1 tsp Salt, ½ tsp All spice, 2 tbsp Yogurt, 2 tbsp Olive oil, ½ tsp Coriander powder, ½ tsp Crushed black pepper, BBQ bake on oven on 180 degree c for half an hour.
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New York style cheese cake by shireen
New York style cheese cake
Ingredients for base
Marie biscuits crushed 3 cups
Butter 4 ounces
Caster sugar 1 ounce
Method for base
Crush biscuit mix with butter and sugar, spread in a 9 inch loose bottom pan, chill for 15 minute.
Ingredients for filling
Cream cheese 400 gm
Vanilla essence 1 tsp
Icing sugar 1 cup
Whipped cream 1 packet
Eggs 3
Method for filling
Beat cream cheese, icing sugar, essence till mixture smooth, gradually add in the eggs, fold the mixture in the whipped cream, pour this mixture over the biscuit base and steam bake for 35 minutes till cake is firm and set.
Ingredients for base
Marie biscuits crushed 3 cups
Butter 4 ounces
Caster sugar 1 ounce
Method for base
Crush biscuit mix with butter and sugar, spread in a 9 inch loose bottom pan, chill for 15 minute.
Ingredients for filling
Cream cheese 400 gm
Vanilla essence 1 tsp
Icing sugar 1 cup
Whipped cream 1 packet
Eggs 3
Method for filling
Beat cream cheese, icing sugar, essence till mixture smooth, gradually add in the eggs, fold the mixture in the whipped cream, pour this mixture over the biscuit base and steam bake for 35 minutes till cake is firm and set.
Chicken White Handi by shireen
Chicken White Handi:
Ingredients:
Chicken ½ kg (boneless)
Ginger garlic paste 1 tbsp
Salt 1-1/2 tsp
Cumin 1 tbsp (Roasted and crushed)
Coriander 1 tbsp (Roasted and crushed)
White pepper ¼ tsp
Black pepper crushed ½ tsp
Green chilies 4 grinded
Curd ½ cup
Cream 1 cup
Butter 1 tbsp
Oil ½ cup
Green chilies 3 (chopped)
Method:
1. Heat oil in a handi add ginger garlic fry for 2 minutes.
2. Add chicken with salt coriander and cumin fry for 2 minutes
3. add chopped green chilies, white pepper, black pepper, grinded green chilies and curd.
4. Keep stirring from time to time add cream cover and cook till thick gravy remains
5. Lastly add butter serve with Nan
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Ingredients:
Chicken ½ kg (boneless)
Ginger garlic paste 1 tbsp
Salt 1-1/2 tsp
Cumin 1 tbsp (Roasted and crushed)
Coriander 1 tbsp (Roasted and crushed)
White pepper ¼ tsp
Black pepper crushed ½ tsp
Green chilies 4 grinded
Curd ½ cup
Cream 1 cup
Butter 1 tbsp
Oil ½ cup
Green chilies 3 (chopped)
Method:
1. Heat oil in a handi add ginger garlic fry for 2 minutes.
2. Add chicken with salt coriander and cumin fry for 2 minutes
3. add chopped green chilies, white pepper, black pepper, grinded green chilies and curd.
4. Keep stirring from time to time add cream cover and cook till thick gravy remains
5. Lastly add butter serve with Nan
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Beef Khaowsay by shireen
Beef Khaowsay
Ingredients for Beef Gravy
Undercut (cut into cubes)1 kg
Onion (blended)1 large
Green chilies (ground)12
Ginger garlic paste 2 tbsp
Salt 2 tsp
Chili powder 2 tsp
Turmeric powder½ tsp
Oil½ cup
Coconut cream powder 2 tbsp
Coriander powder 1 tbsp
Ingredients for Curry
Oil ¼ cup
Gram flour (roasted)6 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric powder1 tsp
Coconut cream 1 cup
Water2 cup
Ingredients to Serve
Spaghetti (boiled)1 packet
Garlic (chopped & fried)4 tbsp
Raw spaghetti (fried)1 cup
Crushed red pepper 2 tbsp
Hard boiled eggs (chopped)2
Green chilies chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Spring onion finely chopped2
Lemon slices as required
Method for Beef Gravy
Heat ½ cup oil, add 1 large blended onion and 12 green chilies, fry well for 5 minutes, add 2 tbsp ginger garlic paste, 2 tsp salt, 2 tsp chili powder, ½ tsp turmeric, 1 tbsp coriander powder and little water, fry well, then add 1 kg undercut cubes with 1 cup water, cover and cook about 15 minutes till tender, lastly add 2 tbsp coconut cream powder, remove and keep aside.
Method for Curry
Heat ¼ cup oil, add 1 tsp chili powder, 1 tsp turmeric powder and 1 tsp salt, fry well, now add 1 cup coconut cream mixed with 2 cups water, cook till boiling, thicken curry with 6 tbsp roasted gram flour paste, cook for 15 minutes till curry thick.
To Serve
Spread 1 packet boiled spaghetti in a bowl, topped with curry then beef gravy, sprinkle top with 4 tbsp fried garlic, 1 cup fried spaghetti, 2 tbsp crushed red pepper, 2 hard boiled eggs, 2 tbsp chopped coriander leaves, 2 tbsp chopped green chilies, 2 chopped spring onion leaves and lemon slices.
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Ingredients for Beef Gravy
Undercut (cut into cubes)1 kg
Onion (blended)1 large
Green chilies (ground)12
Ginger garlic paste 2 tbsp
Salt 2 tsp
Chili powder 2 tsp
Turmeric powder½ tsp
Oil½ cup
Coconut cream powder 2 tbsp
Coriander powder 1 tbsp
Ingredients for Curry
Oil ¼ cup
Gram flour (roasted)6 tbsp
Salt 1 tsp
Chili powder 1 tsp
Turmeric powder1 tsp
Coconut cream 1 cup
Water2 cup
Ingredients to Serve
Spaghetti (boiled)1 packet
Garlic (chopped & fried)4 tbsp
Raw spaghetti (fried)1 cup
Crushed red pepper 2 tbsp
Hard boiled eggs (chopped)2
Green chilies chopped 2 tbsp
Coriander leaves chopped 2 tbsp
Spring onion finely chopped2
Lemon slices as required
Method for Beef Gravy
Heat ½ cup oil, add 1 large blended onion and 12 green chilies, fry well for 5 minutes, add 2 tbsp ginger garlic paste, 2 tsp salt, 2 tsp chili powder, ½ tsp turmeric, 1 tbsp coriander powder and little water, fry well, then add 1 kg undercut cubes with 1 cup water, cover and cook about 15 minutes till tender, lastly add 2 tbsp coconut cream powder, remove and keep aside.
Method for Curry
Heat ¼ cup oil, add 1 tsp chili powder, 1 tsp turmeric powder and 1 tsp salt, fry well, now add 1 cup coconut cream mixed with 2 cups water, cook till boiling, thicken curry with 6 tbsp roasted gram flour paste, cook for 15 minutes till curry thick.
To Serve
Spread 1 packet boiled spaghetti in a bowl, topped with curry then beef gravy, sprinkle top with 4 tbsp fried garlic, 1 cup fried spaghetti, 2 tbsp crushed red pepper, 2 hard boiled eggs, 2 tbsp chopped coriander leaves, 2 tbsp chopped green chilies, 2 chopped spring onion leaves and lemon slices.
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masale wale aloo by shireen
masale wale aloo
Ingredients:
Potatoes1kg Small, boiled
Ginger garlic paste1 tbsp
Roasted cumin1 tbsp, grinded
Roasted coriander1 tbsp, grinded
Kashmiri red chilies15(Remove seeds, soak in water & grind)
Chat masala1 tsp
Tamarind Pulp¾ cup
Salt1 tbsp
Curry leaves20 – 25
Oil½ cup
Method:
Mix together tamarind pulp, ginger / garlic, cumin, coriander, grinded red chillies & salt.
Heat oil; add curry leaves, fry masala in this very well, adding in little water till oil floats on top.
Add in potatoes, mix well, and simmer on low flame for 15 minutes.
Sprinkle with chat masala & garnish with chopped coriander.
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Ingredients:
Potatoes1kg Small, boiled
Ginger garlic paste1 tbsp
Roasted cumin1 tbsp, grinded
Roasted coriander1 tbsp, grinded
Kashmiri red chilies15(Remove seeds, soak in water & grind)
Chat masala1 tsp
Tamarind Pulp¾ cup
Salt1 tbsp
Curry leaves20 – 25
Oil½ cup
Method:
Mix together tamarind pulp, ginger / garlic, cumin, coriander, grinded red chillies & salt.
Heat oil; add curry leaves, fry masala in this very well, adding in little water till oil floats on top.
Add in potatoes, mix well, and simmer on low flame for 15 minutes.
Sprinkle with chat masala & garnish with chopped coriander.
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Peshawari chapli burger Shireen Anwer
Shireen Anwer Peshawari chapli burger
Ingredients for chapli kabab
Mince 250 gm
Bread 1 slice soaked in milk and squeezed
Green chilies finely chopped 3
Crushed red pepper 1 tsp
Salt ¾ tsp
Allspice ½ tsp
Ginger garlic paste ½ tsp
Onion finely chopped 2 tbsp
Tomatoes finely chopped 2 tbsp
Egg ½ beaten
Wheat flour 1 tbsp
Burger buns 4
Mayonnaise 4 tbsp
French fries to serve
Kachombar to serve
Method
In your mince add Bread 1 slice soaked in milk and squeezed, Green chilies finely chopped 3, Crushed red pepper 1 tsp, Salt ¾ tsp, Allspice ½ tsp, Ginger garlic paste ½ tsp, Onion finely chopped 2 tbsp, Tomatoes finely chopped 2 tbsp, Egg ½ beaten, mix all well, form into burger petty, shallow fry till done
.
To serve
Heat burger buns, spread with mayonnaise, top with burger petty, put salad leaves in 1 corner of platter, top with kachomber, serve burger with fries.
note mince means "Keema" ; it can be of chicken. beef,lamb or mutton. If it's not specified that means u could use any kind or go with the traditional one "Beef".
Ingredients for chapli kabab
Mince 250 gm
Bread 1 slice soaked in milk and squeezed
Green chilies finely chopped 3
Crushed red pepper 1 tsp
Salt ¾ tsp
Allspice ½ tsp
Ginger garlic paste ½ tsp
Onion finely chopped 2 tbsp
Tomatoes finely chopped 2 tbsp
Egg ½ beaten
Wheat flour 1 tbsp
Burger buns 4
Mayonnaise 4 tbsp
French fries to serve
Kachombar to serve
Method
In your mince add Bread 1 slice soaked in milk and squeezed, Green chilies finely chopped 3, Crushed red pepper 1 tsp, Salt ¾ tsp, Allspice ½ tsp, Ginger garlic paste ½ tsp, Onion finely chopped 2 tbsp, Tomatoes finely chopped 2 tbsp, Egg ½ beaten, mix all well, form into burger petty, shallow fry till done
.
To serve
Heat burger buns, spread with mayonnaise, top with burger petty, put salad leaves in 1 corner of platter, top with kachomber, serve burger with fries.
note mince means "Keema" ; it can be of chicken. beef,lamb or mutton. If it's not specified that means u could use any kind or go with the traditional one "Beef".
Orange crumbled cake by shireen
Orange crumbled cake
Ingredients for sponge
Flour 4 ounces
Caster sugar 4 ounces
Eggs 4
Baking powder 1 tsp
Vanilla essence 1 tsp
Fresh cream 16 ounces whipped with 2 ounce icing sugar
Orange juice ½ cup
Oranges slices 2 cups
Ingredients for crumble
Sugar 4 ounces
Almonds 3 tbsp
Mandarin tin 1 for decoration
Method
Make sponge cake by beating together egg and caster sugar till light and fluffy, add vanilla essence, fold in sieved flour and baking powder mixture gradually, and spread mixture in 2 well greased 8 inches sandwich pan, bake on 180 degree C for 20 minutes. Remove cake, cool, spread 1 layer of cake on a serving platter, soak with orange juice, spread cream, kino slices, sprinkle praline, put second layer of cake, soaked with orange juice, cover cake with whipped cream, decorate with mandarin slices, swirls of fresh cream, praline, serve chilled.
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Ingredients for sponge
Flour 4 ounces
Caster sugar 4 ounces
Eggs 4
Baking powder 1 tsp
Vanilla essence 1 tsp
Fresh cream 16 ounces whipped with 2 ounce icing sugar
Orange juice ½ cup
Oranges slices 2 cups
Ingredients for crumble
Sugar 4 ounces
Almonds 3 tbsp
Mandarin tin 1 for decoration
Method
Make sponge cake by beating together egg and caster sugar till light and fluffy, add vanilla essence, fold in sieved flour and baking powder mixture gradually, and spread mixture in 2 well greased 8 inches sandwich pan, bake on 180 degree C for 20 minutes. Remove cake, cool, spread 1 layer of cake on a serving platter, soak with orange juice, spread cream, kino slices, sprinkle praline, put second layer of cake, soaked with orange juice, cover cake with whipped cream, decorate with mandarin slices, swirls of fresh cream, praline, serve chilled.
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Daal chicken by shireen
Daal chicken
Ingredients
Chicken 1 kg
Tomato puree ½ cup
Onion 1 sliced
Moong ki daal ½ cup
Masoor ki daal ½ cup
Chana daal 1 cup
Coriander seeds 2 tsp roasted and crushed
Cumin seeds 3 tsp roasted and crushed
Turmeric ½ tsp heaped
Chili powder 4 tsp
Salt 2 tsp
Ginger garlic paste 3 tsp heaped
Whole green chilies 4
Ingredients for baghar
Ghee 1/2 cup
Button red chilies 8
White cumin 1 tsp
Curry leaves 25
Coriander leaves for garnish
Method
Boil all the daals with raw onion, till tender, blend daal, heat oil ½ cup, add 1 tbsp mixed whole spices with ginger garlic paste, chili powder, salt, coriander and cumin, tomato puree, chicken, fry well add 2 cups water, cover and let chicken cook till done. Then add boiled daal mixture, whole green chilies, lastly give baghar and serve with rice.
Ingredients
Chicken 1 kg
Tomato puree ½ cup
Onion 1 sliced
Moong ki daal ½ cup
Masoor ki daal ½ cup
Chana daal 1 cup
Coriander seeds 2 tsp roasted and crushed
Cumin seeds 3 tsp roasted and crushed
Turmeric ½ tsp heaped
Chili powder 4 tsp
Salt 2 tsp
Ginger garlic paste 3 tsp heaped
Whole green chilies 4
Ingredients for baghar
Ghee 1/2 cup
Button red chilies 8
White cumin 1 tsp
Curry leaves 25
Coriander leaves for garnish
Method
Boil all the daals with raw onion, till tender, blend daal, heat oil ½ cup, add 1 tbsp mixed whole spices with ginger garlic paste, chili powder, salt, coriander and cumin, tomato puree, chicken, fry well add 2 cups water, cover and let chicken cook till done. Then add boiled daal mixture, whole green chilies, lastly give baghar and serve with rice.
Dopiyaza chops by shireen
Dopiyaza chops
Ingredients
Mutton chops ½ kg
Onion coarsely sliced 2 large
Whole spice mixed 1 tbsp
Crushed red pepper 1 tsp
Cumin seeds 1 tsp
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Whole red chilies 10
Coriander seeds crushed 1 tsp
Tomatoes 3 chopped
Curd ½ cup
Oil ½ cup
Green chilies 4 chopped
Method
In a pan put Mutton chops ½ kg, Onion coarsely sliced 2 large, Whole spice mixed 1 tbsp, Crushed red pepper 1 tsp, Cumin seeds 1 tsp, Ginger chopped 1 tbsp, Garlic chopped 1 tbsp, Whole red chilies 10, Coriander seeds crushed 1 tsp, Tomatoes 3 chopped, Curd ½ cup, Oil ½ cup, Green chilies 4 chopped, mix, cover and cook on very low flame till chops tender and thick masala left.
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Ingredients
Mutton chops ½ kg
Onion coarsely sliced 2 large
Whole spice mixed 1 tbsp
Crushed red pepper 1 tsp
Cumin seeds 1 tsp
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Whole red chilies 10
Coriander seeds crushed 1 tsp
Tomatoes 3 chopped
Curd ½ cup
Oil ½ cup
Green chilies 4 chopped
Method
In a pan put Mutton chops ½ kg, Onion coarsely sliced 2 large, Whole spice mixed 1 tbsp, Crushed red pepper 1 tsp, Cumin seeds 1 tsp, Ginger chopped 1 tbsp, Garlic chopped 1 tbsp, Whole red chilies 10, Coriander seeds crushed 1 tsp, Tomatoes 3 chopped, Curd ½ cup, Oil ½ cup, Green chilies 4 chopped, mix, cover and cook on very low flame till chops tender and thick masala left.
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Fried rice b y shireen
Fried rice
Ingredients
Boiled rice 2 cups
Carrots chopped 3 tbsp
Green onion leaves chopped 3 tbsp
Salt ½ tsp
White pepper ¼ tsp
Soya sauce 1 tbsp
Oil ¼ cup
Method
Heat oil; add carrots and green onion with salt, pepper, Soya sauce and rice, mix well serve chicken.
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Ingredients
Boiled rice 2 cups
Carrots chopped 3 tbsp
Green onion leaves chopped 3 tbsp
Salt ½ tsp
White pepper ¼ tsp
Soya sauce 1 tbsp
Oil ¼ cup
Method
Heat oil; add carrots and green onion with salt, pepper, Soya sauce and rice, mix well serve chicken.
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Tips by shireen
Tips On Frying :
Heat the oil thoroughly before adding seasonings or vegetables.
Fry the seasonings until they change color, to get full flavour of seasonings.
If masala sticks to the pan that shows quantity of fat included is not enough.
Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
When coconut is used in grinding masala, do not fry for a longer time.
If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
To make pooris more crispy add a little rice flour to the wheat flour while kneading.
Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
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HOW TO MAKE CASTER SUGAR
You will need:
Granulated Sugar (whatever amount you want, you can even make some to store in a jar)
Blender/Food Processor
First of all, ensure that the blender is dry as water will cause the sugar to stick together.Put the granulated sugar into the blender or food processor and whizz it in short bursts. Remember, we are going for fine crystals here not the powdery white stuff so don't over whizz. Depending on how powerful your blender is, this should be over in seconds.
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HOW TO WHIP CREAM :
Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes
Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer, start on medium speed to prevent splattering, then speed up. If using a whisk, circle it vigorously in the cream, watching as it thickens. It’s a workout for your arm and shoulder! You’ll know you’ve over-beaten it if the consistency starts to turn buttery.
Once soft peaks start to form, you can add sugar (one or two tablespoons), and any other flavorings you like. Beat again until soft peaks foRMED.
Tip of the day
How to Whip Cream
TIPPBegin with thoroughly chilled cream.
Chill mixing bowl and beaters.
Whip the cream on medium speed.
Add sugar (2 tablespoons to 1/4 cup granulated) and any flavorings while whipping cream. Cream is whipped when soft peaks form.
For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract. For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar. For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar. One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well. Tips:
Don't over-whip the cream. It turns to butter.
Sweeten whipped cream to taste, and depending on what it accompanies.
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Cream of tartar is a fine white powder that is called for in many recipes. It is an acid known as potassium hydrogen tartrate ...u can use vinegar or lemon juice instead of it.
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Carom seeds is ajwain
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to make orange peel at home .
Place the peel strips into a large sauce pan and add enough cold water to cover them.
Heat the pan on high until the water begins to boil.
This boiling process allows the peels to soften and become more porous, allowing more sugar to be absorbed.
Drain the water through a colander and set the peel strips aside.
Add 3 cups (709 ml) of sugar and 1 cup (236 ml) of water to the sauce pan.
Bring the mixture to a boil, stirring constantly to make sure the sugar dissolves fully.
Return the peel slices to the pan.
Reduce the heat to low.
Allow the peel strips to simmer on low for 30 to 45 minutes or until the peel strips are soft and slightly translucent.
Remove the peel strips from the pan and roll them in sugar.
Place the sugared orange peel strips onto a wire rack.
Allow them to dry for 4 hours to overnight.
Store your homemade candied orange peel for up to 2 weeks in an air-tight container, lined with sugar for best results.
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how to oreserve pizza dough
can u plz tell me how can i preserve the left over dough to make pizza later. can i freeze or refrigerate it and for how many days.
u cant preserve the dough as it has yeast in it..u can make into roti , slightly bake and then keep for maximum 2 days
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Baking Tip :
Don't crowd the oven. The pans should never touch each other or the sides of the oven, or be placed over or under each other on the racks.
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Tip of The Day :
Always make stock in a large quantity and freeze it in plastic bags or containers. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag or container out of the freezer.
for stock Take a big pot, add 1 chicken (for yakhni you should use more boney pieces), onion sliced, ginger garlic paste, salt to taste, green onion and almost 10-12 cups of water. Let it cook on medium heat. When it comes to boil reduce the heat and let it cook for atleast 30 mins or till the chicken is tender and it tastes like yakhni. When it done, strain it..
u Can make stock with 1 kg chicken pcs (salan cut) following the above procedure. The strain out the stock and use the chicken for shredd these pieces and then used in ch.and rice croquettes,Chinese cutlets and many other snacks
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TIP OF THE DAY:
Tomato puree and paste
Ingredients
Tomatoes chopped 5 kg
Method
Chop tomatoes coarsely, put in a pan to cook covered without adding any water till tomatoes are tender. Remove and blend mixture. Strain with a fine sieve. Preserve and use as required for tomato puree.
To make Tomato paste
Cook the puree again till thick like paste. Cool and preserve.
Note
1 tbsp tomato paste is equal to 1 tomato
2 tbsp tomato puree is equal to 1 tomato.
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Arabian rice by shireen
Arabian rice
Ingredients
Rice 250 gm boiled with 1 tsp salt
Chicken breast boneless thinly sliced 1
Salt ¼ tsp + ½ tsp
Black pepper ¼ tsp + ½ tsp
Mustard ¼ tsp
Ketchup 1 tbsp
Wooster sauce 1 tbsp
Ginger garlic paste ¼ tsp
Oil 2 tbsp
Raisons 10 to 12
Cloves 4
Yellow color pinch
Allspice powder ½ tsp
Green chilies sliced 2
Onion 2 tbsp chopped
Method
Marinate chicken breast thinly sliced with salt, black pepper, mustard ¼ tsp each, ketchup 1 tbsp, Wooster sauce 1 tbsp, ginger garlic paste ¼ tsp. Heat oil fry chopped onion add ,marinated chicken, fry for 5 minutes, add in boiled rice with green chilies, ½ tsp salt and black pepper, raisons, allspice, mix well lastly sprinkle with yellow color, cover and leave it on dum for 10 minutes, mix well and serve.
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Ingredients
Rice 250 gm boiled with 1 tsp salt
Chicken breast boneless thinly sliced 1
Salt ¼ tsp + ½ tsp
Black pepper ¼ tsp + ½ tsp
Mustard ¼ tsp
Ketchup 1 tbsp
Wooster sauce 1 tbsp
Ginger garlic paste ¼ tsp
Oil 2 tbsp
Raisons 10 to 12
Cloves 4
Yellow color pinch
Allspice powder ½ tsp
Green chilies sliced 2
Onion 2 tbsp chopped
Method
Marinate chicken breast thinly sliced with salt, black pepper, mustard ¼ tsp each, ketchup 1 tbsp, Wooster sauce 1 tbsp, ginger garlic paste ¼ tsp. Heat oil fry chopped onion add ,marinated chicken, fry for 5 minutes, add in boiled rice with green chilies, ½ tsp salt and black pepper, raisons, allspice, mix well lastly sprinkle with yellow color, cover and leave it on dum for 10 minutes, mix well and serve.
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Achari Murgh Parchay by shireen
Achari Murgh Parchay
Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Onion seeds ½ tsp
Fennel seeds ½ tsp
Fenugreek seeds ½ tsp
Gram flour 2 tbsp
Mango pickle Masala 2 tbsp
Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside. Flatten ½ kg chicken cubes in thin parcha. Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds, thread onto skewers, bake in a pre heated oven of 180 degrees for 15 to 20 minutes. Serve with onion rings and salad
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Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Onion seeds ½ tsp
Fennel seeds ½ tsp
Fenugreek seeds ½ tsp
Gram flour 2 tbsp
Mango pickle Masala 2 tbsp
Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside. Flatten ½ kg chicken cubes in thin parcha. Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds, thread onto skewers, bake in a pre heated oven of 180 degrees for 15 to 20 minutes. Serve with onion rings and salad
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Anday ka Halwa by shireen
Anday ka Halwa
Ingredients
Eggs 6
Ghee 1 cup
Milk 1 cup
Sugar 12 ounces
Khoya 250 gm
Kewra 1 tsp
Green cardamom powder1 tsp
Yellow color a pinch
Method
In a pan put 250 gm khoya and cook stirring on very low flame till khoya melts, add 12 ounces caster sugar, cook on very low flame for 5 minutes till sugar melts, then add 1 cup ghee and keep stirring very slowly, gradually start adding in the 6 beaten eggs and 1 cup milk mixture, continue to stir on very low flame. Now add a pinch of yellow color, 1 tsp kewra, 1 tsp green cardamom powder and continuously cooking till ghee comes on top.
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Ingredients
Eggs 6
Ghee 1 cup
Milk 1 cup
Sugar 12 ounces
Khoya 250 gm
Kewra 1 tsp
Green cardamom powder1 tsp
Yellow color a pinch
Method
In a pan put 250 gm khoya and cook stirring on very low flame till khoya melts, add 12 ounces caster sugar, cook on very low flame for 5 minutes till sugar melts, then add 1 cup ghee and keep stirring very slowly, gradually start adding in the 6 beaten eggs and 1 cup milk mixture, continue to stir on very low flame. Now add a pinch of yellow color, 1 tsp kewra, 1 tsp green cardamom powder and continuously cooking till ghee comes on top.
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Fish Nuggets by shireen
Fish Nuggets
Ingredients
Fish cubes boneless 250 gm
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Ingredients for batter
Self raising flour 3 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Water to make batter
Bread crumbs as required
Method
Marinate fish cubes with salt, pepper, mustard and lemon juice, dip in prepared batter, roll in bread crumbs and deep fry
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Ingredients
Fish cubes boneless 250 gm
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Lemon juice 2 tbsp
Ingredients for batter
Self raising flour 3 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Water to make batter
Bread crumbs as required
Method
Marinate fish cubes with salt, pepper, mustard and lemon juice, dip in prepared batter, roll in bread crumbs and deep fry
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BBQ chicken pizza by shireen
BBQ chicken pizza
Ingredients for pizza dough
Flour 2 cups
Salt ½ tsp
Sugar 1 tsp heaped
Instant yeast 1 ½ tsp
Egg 1
Oil 3 tbsp
Method
In a bowl add Flour 2 cups, Salt ½ tsp, Sugar 1 tsp heaped, Instant yeast 1 ½ tsp
Egg 1, Oil 3 tbsp, and knead with Luke warm water as required, form into a soft dough, knead well, spread on a well greased rectangular Swiss roll tray, prick well with fork, bake blind for 10 minutes on 200 degree C, remove, cool, spread with prepared sauce, filling and re-bake for 20 minutes until crisp.
Ingredients for filling
Chicken boneless thinly sliced 2 breasts
Salt ½ tsp
Black pepper ¼ tsp
Crushed red pepper ½ tsp
Ketchup 1 tbsp
BBQ sauce 2 tbsp
Garlic paste ½ tsp
Pizza sauce 4 tbsp
BBQ sauce 2 tbsp
Mushrooms sliced 4
Capsicum thinly sliced 1
Onion 1 sliced
Black olives 3 tbsp sliced
Mozzarella cheese grated 1 cup
Cheddar cheese grated ½ cup
Oregano leaves 1 tsp
Method for filling
Marinate chicken breast thinly sliced with salt, black pepper, crushed red pepper, ketchup, garlic paste and BBQ sauce, pan fry in 1 tbsp oil till done, mix together pizza sauce and BBQ sauce spread on the baked pizza crust, top with filling add both the cheese, oregano leaves 1 tsp, bake for 20 minutes till pizza crisps. cut into square pieces and serve.
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Chicken Bar B Q pizza
Ingredients for dough
Flour 2 cups
Instant yeast 1 ½ tsp
Sugar 1 tsp heaped
Salt ½ tsp
Oil 3 tbsp
Egg 1
Milk powder 1 tbsp
Luke warm water to make dough
Ingredients for filling
Chicken tikka chunks 1 cup
Pizza sauce 4 tbsp
Mushrooms sliced 4
Olives 4 sliced
Crushed red pepper ½ tsp
Capsicum sliced 4 tbsp
Onion sliced 2 tbsp
Oregano leaves 1 tbsp
Cheddar cheese grated ¾ cup
Mozzarella cheese grated ¾ cup
Method for dough
In a bowl mix together Flour 2 cups, Instant yeast 1 ½ tsp, Sugar 1 tsp heaped, Salt ½ tsp, Oil 3 tbsp, Egg 1, Milk powder 1 tbsp, Lukewarm water to make dough. The dough should be soft, bang the dough for 2 minutes, roll the dough into 1/8 inches thin and line a 10 inch greased pizza plate with dough, prick dough with fork, bake blind for 7-8 minutes on 200 degree C in a pre heated oven. Remove cool, spread with pizza sauce, 2 tbsp cheddar cheese then filling, top with the cheese, bake on 200 degree C for another 20 minutes till crisp and golden
Ingredients for pizza dough
Flour 2 cups
Salt ½ tsp
Sugar 1 tsp heaped
Instant yeast 1 ½ tsp
Egg 1
Oil 3 tbsp
Method
In a bowl add Flour 2 cups, Salt ½ tsp, Sugar 1 tsp heaped, Instant yeast 1 ½ tsp
Egg 1, Oil 3 tbsp, and knead with Luke warm water as required, form into a soft dough, knead well, spread on a well greased rectangular Swiss roll tray, prick well with fork, bake blind for 10 minutes on 200 degree C, remove, cool, spread with prepared sauce, filling and re-bake for 20 minutes until crisp.
Ingredients for filling
Chicken boneless thinly sliced 2 breasts
Salt ½ tsp
Black pepper ¼ tsp
Crushed red pepper ½ tsp
Ketchup 1 tbsp
BBQ sauce 2 tbsp
Garlic paste ½ tsp
Pizza sauce 4 tbsp
BBQ sauce 2 tbsp
Mushrooms sliced 4
Capsicum thinly sliced 1
Onion 1 sliced
Black olives 3 tbsp sliced
Mozzarella cheese grated 1 cup
Cheddar cheese grated ½ cup
Oregano leaves 1 tsp
Method for filling
Marinate chicken breast thinly sliced with salt, black pepper, crushed red pepper, ketchup, garlic paste and BBQ sauce, pan fry in 1 tbsp oil till done, mix together pizza sauce and BBQ sauce spread on the baked pizza crust, top with filling add both the cheese, oregano leaves 1 tsp, bake for 20 minutes till pizza crisps. cut into square pieces and serve.
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Chicken Bar B Q pizza
Ingredients for dough
Flour 2 cups
Instant yeast 1 ½ tsp
Sugar 1 tsp heaped
Salt ½ tsp
Oil 3 tbsp
Egg 1
Milk powder 1 tbsp
Luke warm water to make dough
Ingredients for filling
Chicken tikka chunks 1 cup
Pizza sauce 4 tbsp
Mushrooms sliced 4
Olives 4 sliced
Crushed red pepper ½ tsp
Capsicum sliced 4 tbsp
Onion sliced 2 tbsp
Oregano leaves 1 tbsp
Cheddar cheese grated ¾ cup
Mozzarella cheese grated ¾ cup
Method for dough
In a bowl mix together Flour 2 cups, Instant yeast 1 ½ tsp, Sugar 1 tsp heaped, Salt ½ tsp, Oil 3 tbsp, Egg 1, Milk powder 1 tbsp, Lukewarm water to make dough. The dough should be soft, bang the dough for 2 minutes, roll the dough into 1/8 inches thin and line a 10 inch greased pizza plate with dough, prick dough with fork, bake blind for 7-8 minutes on 200 degree C in a pre heated oven. Remove cool, spread with pizza sauce, 2 tbsp cheddar cheese then filling, top with the cheese, bake on 200 degree C for another 20 minutes till crisp and golden
puff pastry , cross by shireen
Mutton patties
Ingredients for filling
Fried mince meat 1 cup
Method
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
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French heart
Ingredients
Granulated sugar as required
Method
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.
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Cream Roll
Ingredients for butter icing
Butter 4 ounce
Sugar 8 ounce
Method
Beat 4 ounce butter and 8 ounce sugar till creamy and light.
Roll the cross in rectangular shape and cut the 1 inch or 1 ½ inches stripe in width. Top with cream and make into Swiss roll. Bake in ungreased tray for 35 to 40 minutes in 250 c in oven.
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Cross
Ingredients
Flour ½ Kg
Oil 4 tbsp
Salt 2 tsp
Sugar 2 tbsp
Unipuff 375 gm
Egg 1
Method:
Add 2 tsp salt in ½ Kg flour and sift together. Then in sifted flour add 2 tbsp sugar and 4 tbsp oil. Knead it well with normal water and set aside for 15 minutes. Then in this dough add the 375 gm unipuff (soften the unipuff before adding) and roll this in round shape. Keep aside and fold it from all four corners. Roll the dough in rectangular shape and set aside for 20 minutes. Then again roll this dough in rectangular shape and set aside for 15-20 minutes. Just folding it 2 times and the cross is ready.
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Ingredients for filling
Fried mince meat 1 cup
Method
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
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French heart
Ingredients
Granulated sugar as required
Method
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.
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Cream Roll
Ingredients for butter icing
Butter 4 ounce
Sugar 8 ounce
Method
Beat 4 ounce butter and 8 ounce sugar till creamy and light.
Roll the cross in rectangular shape and cut the 1 inch or 1 ½ inches stripe in width. Top with cream and make into Swiss roll. Bake in ungreased tray for 35 to 40 minutes in 250 c in oven.
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Cross
Ingredients
Flour ½ Kg
Oil 4 tbsp
Salt 2 tsp
Sugar 2 tbsp
Unipuff 375 gm
Egg 1
Method:
Add 2 tsp salt in ½ Kg flour and sift together. Then in sifted flour add 2 tbsp sugar and 4 tbsp oil. Knead it well with normal water and set aside for 15 minutes. Then in this dough add the 375 gm unipuff (soften the unipuff before adding) and roll this in round shape. Keep aside and fold it from all four corners. Roll the dough in rectangular shape and set aside for 20 minutes. Then again roll this dough in rectangular shape and set aside for 15-20 minutes. Just folding it 2 times and the cross is ready.
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Red velvet cup cakes by Shireen Anwer
Red velvet cup cakes
Ingredients
Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp
baking soda 1 tsp
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
Method
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
Ingredients for cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp
Method
Beat all together.
Ingredients
Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp
baking soda 1 tsp
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
Method
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
Ingredients for cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp
Method
Beat all together.
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