Mango Qulfi
Ingredients
Milk 1 kg
Sugar 6 tbsp
Fresh cream 8 ounce beat it lightly..
Khoya ½ cup
Rafhan custard powder 2 tbsp heaped
Cardamom grinded ½ tsp
Mango puree 1 cup
Method
Cook 1 kg milk till boiling, add 6 tbsp sugar and cook till reduced to 4
cups, dissolve 2 tbsp heaped Rafhan custard powder in ¼ cup of milk add
to the boiling milk, stirring till mixture thickens, add ½ cup khoya
and cook for 5 minutes, remove from fire, cool completely add 8 ounce
fresh cream, ½ tsp cardamom powder and 1 cup mango puree, fill mixture
in Qulfi molds and freeze over night till firm.
note u can use tetra pack cream instead of freshcream!
u can fill 18 moulds in dis quantity
u can use whipping cream instead of fresh cream,
u can use mango flavour custard powder and substitute of khoya is powder milk u can use full cream powderd milk like nido
Tuesday, 11 December 2012
Chicken pie by shireen
Chicken pie
Ingredients for short crust pastry
Butter 6 ounce
Flour 8ounce
Salt ¼ tsp
Egg yolk 1
Ingredients for filling
Boiled and shredded chicken 3 cups
Peas boiled ½ cup
Potatoes diced and boiled ½ cup
Carrots diced and boiled ½ cup
Black pepper 1 tsp
Flour 3 tbsp
Butter 3 ounce
Milk 2 cups
Chicken Stock 1 ½ cup
Boiled egg 1
Hp sauce 1 tbsp
Egg 1 beaten for brushing
Sesame seeds 1 tbsp
Salt (heaped) ½ tsp
Method for short crust
In a bowl beat butter for 2 minutes, add egg yolk, ¼ salt, and 8 ounces flour. Slightly mix the ingredients together and knead lightly to form a dough . Chill for 30 minutes and use accordingly.
Method for filling
1)In a pan melt 3 ounces of butter and add 3tbsp flour. Stir well.
2)Add ½ tsp salt, 1tsp pepper ,2 cups milk,1 tbsp HP sauce and 1 ½ cup chicken stock.
3)Cook and stir till mixture thickens. Add in chicken and boiled vegetables. Mix well.
4) Pour filling in a greased oven dish, arrange slices of boiled egg on top. Roll pastry according to the size of the dish and spread it on top, 5)Brush lavishly with beaten eggs and sprinkle sesame seeds on top, 6)Cut a crust in the center, bake on 180 degree C for 20 min till the top turns golden brown in colour.
Ingredients for short crust pastry
Butter 6 ounce
Flour 8ounce
Salt ¼ tsp
Egg yolk 1
Ingredients for filling
Boiled and shredded chicken 3 cups
Peas boiled ½ cup
Potatoes diced and boiled ½ cup
Carrots diced and boiled ½ cup
Black pepper 1 tsp
Flour 3 tbsp
Butter 3 ounce
Milk 2 cups
Chicken Stock 1 ½ cup
Boiled egg 1
Hp sauce 1 tbsp
Egg 1 beaten for brushing
Sesame seeds 1 tbsp
Salt (heaped) ½ tsp
Method for short crust
In a bowl beat butter for 2 minutes, add egg yolk, ¼ salt, and 8 ounces flour. Slightly mix the ingredients together and knead lightly to form a dough . Chill for 30 minutes and use accordingly.
Method for filling
1)In a pan melt 3 ounces of butter and add 3tbsp flour. Stir well.
2)Add ½ tsp salt, 1tsp pepper ,2 cups milk,1 tbsp HP sauce and 1 ½ cup chicken stock.
3)Cook and stir till mixture thickens. Add in chicken and boiled vegetables. Mix well.
4) Pour filling in a greased oven dish, arrange slices of boiled egg on top. Roll pastry according to the size of the dish and spread it on top, 5)Brush lavishly with beaten eggs and sprinkle sesame seeds on top, 6)Cut a crust in the center, bake on 180 degree C for 20 min till the top turns golden brown in colour.
mango almand cake by shireen
Mango almond cake
Ingredients
Eggs 4
Flour 3 ounces
Corn flour 1 ounces (1ounce = 2tbsp)
Baking powder 1 tsp
Caster sugar 4 ounces
Vanilla essence 1 tsp
Ingredients for icing:
Icing sugar 2 ounces
Mango juice ½ cup
Fresh cream 12 ounces
Mangoes (chopped) 1 cup
Mango (sliced) 1
Almonds (toasted) ½ cup
Method for cake:
Sieve together flour, corn flour and baking powder, beat eggs, stiff gradually adding caster sugar, and beat till fluffy. Add vanilla essence. Gently fold in the sieved ingredients. Pour in a greased two 8 inches round pans and bake in a preheated oven for 25 minute on 180 degree centigrade. Remove and cool the cake.
Method for icing:
Beat cream, stiff with 2 ounce of icing sugar, spread 4 tbsp mango juice on cake. Apply cake with cream; lavishly sprinkle with toasted almonds and mango pieces. Cover with second half of cake. Spread cream on sides and top of cake, decorate the top with sliced mangoes and toasted almonds.
Ingredients
Eggs 4
Flour 3 ounces
Corn flour 1 ounces (1ounce = 2tbsp)
Baking powder 1 tsp
Caster sugar 4 ounces
Vanilla essence 1 tsp
Ingredients for icing:
Icing sugar 2 ounces
Mango juice ½ cup
Fresh cream 12 ounces
Mangoes (chopped) 1 cup
Mango (sliced) 1
Almonds (toasted) ½ cup
Method for cake:
Sieve together flour, corn flour and baking powder, beat eggs, stiff gradually adding caster sugar, and beat till fluffy. Add vanilla essence. Gently fold in the sieved ingredients. Pour in a greased two 8 inches round pans and bake in a preheated oven for 25 minute on 180 degree centigrade. Remove and cool the cake.
Method for icing:
Beat cream, stiff with 2 ounce of icing sugar, spread 4 tbsp mango juice on cake. Apply cake with cream; lavishly sprinkle with toasted almonds and mango pieces. Cover with second half of cake. Spread cream on sides and top of cake, decorate the top with sliced mangoes and toasted almonds.
Monday, 10 December 2012
Pizza sandwiches - Calzone
Pizza sandwiches - Calzone
for Dough
2 cups of flour
1 tsp sugar
2 tsp instant yeast
1 Tbsp milk powder
Room temp warm water
2 tbsp oil in the dough
**no egg in this recipe**
Make a soft dough by adding s little water at a time. Bang dough in counter for 5 minutes. Oil a bowl, place dough in bowl, place oil on top of fough and allow to rise for between 45mins -1 hr.
Punch dough down, then divide dough into 4 and roll out each dough like a chapatti.
Set aside.
Filling
2 tbsp oil
1 tsp garlic paste
1 Tbsp tomato paste
4 Tbsp ketchup
1 onion chopped
1 capsicum chopped
4 olives sliced
4 mushrooms sliced
1 cup chicken tikka chunks (or cooked chicken little cubes)
1/2 tsp salt
1 tsp oregano leaves
1/2 cup mozzerella cheese
1/2 cup cheddar cheese
Heat oil, add garlic paste, stir well then add onions, chicken, capsicum, tomato paste, ketchup and salt stir well. Add oregano leaves. Stir well and remove from heat.
Preheat oven at 180 degrees.
Place filling in half of rolled out dough -don't go all the way to the edge.
Add 2 Tbsp mozzerella and 2 tbsp cheddar ontop of filling. Pull half with no filling over the filling and push both halves of dough together. Place on oven tray and bake in oven till golden brown.try checking after 15 mins
for Dough
2 cups of flour
1 tsp sugar
2 tsp instant yeast
1 Tbsp milk powder
Room temp warm water
2 tbsp oil in the dough
**no egg in this recipe**
Make a soft dough by adding s little water at a time. Bang dough in counter for 5 minutes. Oil a bowl, place dough in bowl, place oil on top of fough and allow to rise for between 45mins -1 hr.
Punch dough down, then divide dough into 4 and roll out each dough like a chapatti.
Set aside.
Filling
2 tbsp oil
1 tsp garlic paste
1 Tbsp tomato paste
4 Tbsp ketchup
1 onion chopped
1 capsicum chopped
4 olives sliced
4 mushrooms sliced
1 cup chicken tikka chunks (or cooked chicken little cubes)
1/2 tsp salt
1 tsp oregano leaves
1/2 cup mozzerella cheese
1/2 cup cheddar cheese
Heat oil, add garlic paste, stir well then add onions, chicken, capsicum, tomato paste, ketchup and salt stir well. Add oregano leaves. Stir well and remove from heat.
Preheat oven at 180 degrees.
Place filling in half of rolled out dough -don't go all the way to the edge.
Add 2 Tbsp mozzerella and 2 tbsp cheddar ontop of filling. Pull half with no filling over the filling and push both halves of dough together. Place on oven tray and bake in oven till golden brown.try checking after 15 mins
Mango Surprise Flan by shireen
Mango Surprise Flan
Ingredients
Butter 5 ounce
Sugar 5 ounce
Flour 6 ounce
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Milk 3 tbsp
Ingredients for filling
Milk 2 cups
Rafhan custard powder 3 tbsp
Sugar 6 tbsp
Fresh cream ½ cup
Mangoes chopped or sliced 2 cups
Rafhan quick set mango jelly 1 packet
Method for flan
Beat5 ounce butter and 5 ounce sugar till light and fluffy add 2 eggs one at a time and beat. Add 1 tsp vanilla essences, fold in sieved 6 ounce flour and 1 tsp baking powder mixture, add 3 tbsp milk pour in a greased flan pan and bake in a pre heated oven for 20 minutes on 180 degree C.
Method for filling
Make custard with 2 cups milk, 6 tbsp sugar and 3 tbsp Rafhan custard powder till thick, remove cool and add ½ cup cream, fill the flan with custard, decorate with 2 cups mangoes, 1 packet jelly cook and pour on mangoes and set it and then decorate with whipped cream.
Lemony chicken by shireen
Lemony Chicken
1/2 kg boneless chicken cut into thin strips
1 onion thick sliced
1 tsp garlic paste
2 Tbsp oil...
1 tsp salt
1 tsp artificial sweetner
1/2 tsp oregano leaves
1 tsp Shan Teekhi black pepper powder
1/4 cup it 4 Tbsp lemon juice
1 capsicum thinly sliced
1 green chilli sliced (optional)
1 cup water
1 tsp heaped cornflour mixed with 1 Tbsp water.
Heat oil, add garlic paste and stir well. Add chicken, stir and put lid on for 5 minutes. Remove lid, stir well add onion, salt, capsicum, sweetner, black pepper, lemon juice and stir. Add water and bring to boil. Once water has boiled add cornflour paste slowly and stir. Allow sauce to thicken and serve. Capsicum and onion should be crisp.
Serve with brown rice if you are on a diet or regular boiled rice or fried rice.
Enjoy.
1/2 kg boneless chicken cut into thin strips
1 onion thick sliced
1 tsp garlic paste
2 Tbsp oil...
1 tsp salt
1 tsp artificial sweetner
1/2 tsp oregano leaves
1 tsp Shan Teekhi black pepper powder
1/4 cup it 4 Tbsp lemon juice
1 capsicum thinly sliced
1 green chilli sliced (optional)
1 cup water
1 tsp heaped cornflour mixed with 1 Tbsp water.
Heat oil, add garlic paste and stir well. Add chicken, stir and put lid on for 5 minutes. Remove lid, stir well add onion, salt, capsicum, sweetner, black pepper, lemon juice and stir. Add water and bring to boil. Once water has boiled add cornflour paste slowly and stir. Allow sauce to thicken and serve. Capsicum and onion should be crisp.
Serve with brown rice if you are on a diet or regular boiled rice or fried rice.
Enjoy.
MARBLE CUP CAKES BY SHIREEN
MARBLE CUP CAKES
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Eggs 3
Self raising flour 5 ½ ounce
Coco powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp
Ingredients for icing
Butter 3 ounce
Icing sugar 5 ½ ounce
Coco powder 1 tsp heap
Hot water 1 tbsp
Method for cup cake
1)Pre heat the oven to 190 degree C,
2)In a bowl beat together 6 ounces of butter and 6 ounces of castor sugar till the mixture turns fluffy.
2)Add in the eggs one by one alternating with flour beat until smooth, add vanilla essence , divide mixture in half into two separate bowls, add coco and milk to one of the bowl and mix well, spoon equal amount of each mixture into paper cases and swirl around with the tip of the knife, bake for 20 min, remove and cool on a wire rack.
Method for icing
Beat butter and icing sugar in a bowl till fluffy add coco and hot water mixture previously into a paste, beat until smooth using a palette knife, spread cup cakes with icing and decorate top with grated chocolate.
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Eggs 3
Self raising flour 5 ½ ounce
Coco powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp
Ingredients for icing
Butter 3 ounce
Icing sugar 5 ½ ounce
Coco powder 1 tsp heap
Hot water 1 tbsp
Method for cup cake
1)Pre heat the oven to 190 degree C,
2)In a bowl beat together 6 ounces of butter and 6 ounces of castor sugar till the mixture turns fluffy.
2)Add in the eggs one by one alternating with flour beat until smooth, add vanilla essence , divide mixture in half into two separate bowls, add coco and milk to one of the bowl and mix well, spoon equal amount of each mixture into paper cases and swirl around with the tip of the knife, bake for 20 min, remove and cool on a wire rack.
Method for icing
Beat butter and icing sugar in a bowl till fluffy add coco and hot water mixture previously into a paste, beat until smooth using a palette knife, spread cup cakes with icing and decorate top with grated chocolate.
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