CHOCOLATE FUDGE CAKE by shireen

                             CHOCOLATE FUDGE CAKE

      Ingredients for cake

      Butter 8 ounce

      Brown sugar 8 ounce

      Flour 6 ounce

      Coco powder 2 ounce

      Baking powder 2 tsp heaped

      Eggs 4

      Milk 4 tbsp

      Vanilla essence 1-1/2 tsp

      Cooking chocolate 4 ounce

      Walnuts 3 ounce

      Ingredients for fudge icing

      Butter 6 ounce

      Icing sugar 10 ounce

      Cream ¾th cup

      Coco powder 2 tbsp

      Vanilla essence 1 tsp

      Cooking chocolate 4 ounce

      Method for icing

      In a sauce pan, mix together cream, vanilla essence, chocolate, coco and butter, cook till chocolate melts. Remove from fire. Add in sieved icing sugar. Mixing well. Keep in freezer till hard. Take out and beat till fluffy.

      Method for Cake

      Beat butter and brown sugar till light and fluffy. Add in vanilla essence, eggs 1 at a time and beat well. Fold in the sieved flour, coco powder and baking powder mixture, along with melted chocolate, milk, and nuts. Pour this mixture into 2 greased 8 inches pans. Bake in pre heated oven on 180 degrees for 40 minutes. Remove, cool. Spread with icing and decorate.


note icing should be kept in the freezer till its hard ..

      after the cake is cool then put the icing on it...


 basically brown sugar was used in this cake but shireen aapa suggested that u can use half castor sugar and half brown sugar if u wish to. But she herself used brown sugar. this gives the fudge cake a better flavor

note
      4 oz is 100 gms is 8 Tablspoon

      8 0z is 200 gms is 16 Tablsp

      6 oz is 150 gms is 12 Tablsp

//////////////////////////////////////////////////////


      CHOCOLATE FUDGE CAKE

      Ingredients for cake mixture:

      Butter 8 ounce

      Flour 8 ounce

      Caster sugar 8 ounce

      Baking powder 4 tsp leveled

      Eggs 4

      Ingredients for topping:

      Butter 3 ounce

      Fresh cream 4 tbsp

      Brown sugar 3 ounce

      Honey 3 tbsp

      Coco powder 2 tbsp

      Walnuts 4 tbsp (chopped)

      Method:

      1. Preheat oven on 150 degrees.

      2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2 minutes until boiling

      3. Remove pour into a ring mould and leave until cold

      4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs

      5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the ring mould

      6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.

      7. Invert on to a serving plate serve hot with thin custard or icecream.
//////////////////////////////////////////////////////////////////////

 chocloate fudge cake

icing
100 gm butter
cocoapowder  2tbsp
3/4 cup cream
4tbsp full cooking chocolate
cook till melt it cool it in fridge and then add to

10 oz icing sugar/20 tbsp level/1 1/4cup and beat it


FOR CAKE
8oz /200 gm butter beat it and then add 8oz brown sugar or half white and halr brown sugar
add vanill essence 1tsp and beat till fluffy .
then another bowl sift flour12 tbsp slightly heaped ,1 1/2 cup, 6oz  , baking powder 2tsp   ,20z cocoapowder  4tbsp 1/4 cup mix it

add one by one 4egg with speed less add 1tbsp flour mixture in it and beat till all eggs added .off machine and fold the remaining flour mixture in it with 4thsp 1/4 cup
 milk and melted cholate 100 gms melt with 1tbsp cream or milk

greased and flour or lined butter paper two 9 inch sandwhich pan add mixture and bake on 180o c at  30-35 mins


after cool the cake apple icing in 1st layer then put the 2nd layer and cover with icing fill the piping bag and  decorate the cake
///////////////////////////////


     

MALAKOFF GATEAU by shireen

                                   MALAKOFF GATEAU

      Ingredients for sponge:

      Eggs 3

      Sugar 6 tbsp, leveled

      Flour 6 tbsp, slightly heaped

      For Filling:

      Fresh cream whipped 8 oz

      Icing sugar 2 oz

      Ground almonds ½ cup

      Flaked almonds toasted ½ cup

      Coffee 1 ½ tsp, Dissolved in ¾ cup water

      Method for sponge:

      1. Beat eggs stiff.

      2. Gradually adding in sugar & beat till creamy.

      3. Slowly fold in flour.

      4. Bake in a greased tray lined with butter paper & greased.

      5. Bake on no 6, 200C for 12 -15 minutes. Remove cool.

      Method of Filling:

      1. Beat cream stiff, add sugar.

      2. Cut the sponge in 3 equal parts.

      3. Soak little parts of the slices of cake in coffee liquid, apply cream properly.

      4. Sprinkle ground almonds, put the 2nd piece on top & pour coffee liquid on it.

      5. Spread with cram & nuts.

      6. Do the same with 3rd piece of cake.

      7. Spread cream on top & sides, pipe swirls of cream on edges.

       8. Sprinkles flaked almonds on top. Chill & serve cold

BAKED CHEESE CAKE

                           BAKED  cheese cake

      Crust:

      2 cups digestive biscuits or hob nobs or finely crushed vanilla wafers (process whole cookies in a food processor until they are crumbs)

      1/4 cup granulated white sugar

      1/2 cup unsalted butter, melted

      Filling:

      32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

      1 cup granulated white sugar

      3 tablespoons maida

      5 eggs, room temperature

      1/3 cup heavy whipping cream

      1 tablespoon lemon zest(optional)

      1 teaspoon pure vanilla extract

      Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.

      Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

      preperation for crust:

      greese the spring form with any oil or buter... In a bowl combine the biscuits crumbs, sugar, and melted butter. Press the crumbs evenly at bottom and about 1 inch up the sides of the springform pan. refrigerate while you make the filling.

      preperation of filling:

      preheat oven atto 350 degrees F (177 degrees C) with rack in center of oven

      In bowl with electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until well unite. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

      Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 hour or until firm and only the center of the cheesecake looks done. Remove from oven and place on a wire rack.

      its quite a lengthy but a tasty recipe... ppl who really love cheesecake will deffinitly gonna love this recipe... u can lessen the amount of ingredients if u want to have small cake...

      ppl who were intrested in cheesecake can try out this recipe

ORANGE CHEESE CAKE by shireen

                  ORANGE CHEESE CAKE

      For Base:

      digestive biscuits - 2 cups (crushed)

      butter - 3 Tbsp (melted)

      . Directions:

      mix butter and biscuits well. grease a loose bottom pan with butter, layer these biscuits n butter at the bottom of the pan with hands. bake in pre-heated oven at 180C for 10 mins.

      . For Filling:

      Curd - 1/2 Kg (hung overnight in fridge to make curd cheese)

      orange juice - 1/2 cup

      orange jelly - 1 packet (not cooked in water, just crystals)

      gelatine powder - 1 - 1.5 Tsp

      eggs - 2 (separated, yolks are not required)

      caster sugar - 3/4 cup

      dairy cream - 200 gms (whipped)

      . Directions:

      1. beat 2 egg whites well till they're foamy. keep aside.

      2. take a separate bowl, add curd cheese in it and caster sugar and beat well.

      3. now mix gelatine in orange juice while heating, it should be mixed properly, cool it. and add into the above mixture.

      4. also add orange jelly crystals while beating.

      5. beat it well.

      6. now fold whipped cream in the above mix. and after that fold the egg whites into it.

      7. pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.

      8. decorate with fresh orange slices n cream.

Baked Qeema Naan by shireen

                                        Baked Qeema Naan

Ingredients for dough

Flour 2 ½ cup

Instant yeast 1 tbsp heaped

Salt ½ tsp

Sugar 1 tsp

Egg 1

Oil 4 tbsp

Dry milk powder 2 tbsp

Ingredients for filling

Mince 250 gm

Onion chopped 1

Ginger garlic paste 1 tsp

Salt 1 tsp

Chili powder 1 tsp

Coriander powder 1 tsp

All spice ½ tsp

Turmeric ¼ tsp

Oil 2 tbsp

Tomatoes blended 1

Coriander leaves 2 tbsp

Green chilies chopped 2

Boiled eggs finely chopped 2

Method for Dough

Mix together 2 ½ cup flour, 1 tbsp instant yeast, ½ tsp salt, 1 tsp sugar, 1 egg,2 tbsp dry milk powder and 4 tbsp oil and knead with lukewarm water as required to make into a medium soft dough. Leave to rise, cover for 1 hour until double.

Method for Filling

Heat 2 tbsp oil add 1 chopped onion, fry for 2 minutes add 1 tsp ginger garlic paste with 250 gm mince, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp salt, ¼ tsp turmeric and 1 blended tomatoes, cover and cook for 15 minutes till mince tender, lastly add in 2 tbsp chopped coriander leaves, 2 chopped green chilies and ½ tsp all spice. Mix in the 2 chopped boiled eggs.

To Assemble

divide the dough into two, roll into 8 inches round, spread mince filling on 1 cover with second seal edges well, brush top with beaten egg, sprinkle with sesame seeds and bake for 25 minutes on 200 degree C.



note  iissi dough say aunty nay qeema buns banay thay ;)
1/4 inch moti rooti baal kar fir umay qeema daal kar fir say ball bana dain or egg brush kar k bake kar dain :P
/////////////





note 1/4 inch moti rooti baal kar fir umay qeema daal kar fir say ball bana dain or egg brush kar k bake kar dain

TUTI FRUITY CHEESE CAKE BY SHIREEN

                          Tuti fruity cheese cake

      Ingredients for base

      Digestive biscuits crushed 2 cups

      Melted butter 4 ounce

      Ingredients for filling

      Curd cheese 1 ½ cup

      Cream cheese 1 cup  use philledelphia or kraft cream cheese.

      Gelatin 1 ½ tbsp heaped

      Flaked almonds 2 tbsp

      Glazed cherries 2 tbsp

      Raisons/ kishmish1 tbsp

      Currents 1 tbsp

      Mixed peel 1 tbsp

      Strawberry essence 1 tbsp

      Pink color few drops

      Lemon juice 2 tbsp

      Any fruit juice 2 tbsp

      Caster Sugar 4 ounce


     cream 8 ounce

      Method

      Melt 4 ounce butter, mix with 2 cups crushed biscuits and spread in 9 inch spring foam tin, beat both the cheese, 4 ounce caster sugar until light and creamy, dissolved 1 ½ tsp gelatin in ¼ cup HOT  water, mix with 1 tbsp strawberry essence, few drops of pink color and all the dry fruits, beat 8 ounce fresh cream and mix in the mixture, mix all well, pour mixture into the prepared tin and chill for 2 hour till firm, decorate cheese cake with whipped cream and serve.

    

NOTE  dahi ko malmal [muslin cloth] main 3,4 hours k lia hang karain k sara water drain ho jay curd cheese tayaar  hai
      hang it in fridge or hang it on kitchen tap i have tried it it turns out really good



   note  use those cream  cheese that come in triangles like happy cow

CAMPUS(STUDENT'S) BIRYANI by shireen

                       CAMPUS(STUDENT'S) BIRYANI

      Ingredients

      Mutton ½ kg

      Rice ½ kg

      Salt (for rice) 3 tsp

      Potatoes 3

      Tomatoes 3 chopped

      Onion brown 1 cup

      Green chilies 12 small ones

      Coriander leaves ½ cup

      Mint leaves ½ bunches

      Dried plum 10

      Kewra water 1 tsp

      Yellow color ¼ tsp

      Oil ¾ cup

      Salt 1 ½ tsp

      Chili powder 2 ½ tsp

      Coriander powder 1 ½ tsp

      Turmeric powder ¼ tsp

      All spice 1 tsp heaped

      Black cumin seeds ½ tsp

      Bay leaf 1

      Ginger garlic paste 3 tbsp

      Yogurt 1 cup beaten

      Method

      Heat ¾ cup oil, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, ½ kg mutton, 3 chopped tomatoes, 12 green chili whole, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder, 1 ½ tsp coriander powder, fry well till water dries. Add 1 ½ cup water and cook till mutton is half done . Remove oil from the curry and keep aside, add 3 fried potatoes, ½ cup chopped coriander, ½ bunch mint leaves, 1 tsp all spice powder, 1 tsp kewra water and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds, 1 bay leaf, add ½ kg rice and boil rice till ½ done, drain and spread rice on top of meat mixture, add the oil which we took out from the curry and yellow color, put to cook on high flame for 10 min, the lower heat completely and simmer for 15 minutes.