Mili Juli Tarkari:
Ingredients:
Carrot 2
Potato 2
Lady finger 20 (whole & fried)
Onion 1 (sliced)
Ginger garlic paste0 1 tsp
Salt 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Tomato paste 1 tbsp
Ketchup 2 tbsp
Coriander leaves 2 tbsp
Green chilies 2 (sliced)
Oil ¼ cup
Method:
1. Cut carrots and potatoes into thick slices and blanch for 5 minutes.
2. Heat oil fry chopped onion till soft add all seasonings with ketchup tomato paste.
3. Now add boiled vegetables fried lady finger, green chilies and leave it on dum for 5 minutes.
4. Serve garnished with coriander leaves
Thursday, 13 December 2012
Marmalade cake by shireen
Marmalade cake
Ingredients
Butter 6 ounces
Sugar 6 ounces
Flour 6 ounces
Baking powder 1- ½ tsp
Orange essence ½ tsp
Yellow color few drops
Marmalade 3 + 2 tbsp
Eggs 3
Method
First prepare your 8 inches round cake tin, by putting butter paper on base, spread 3 tbsp marmalade on top of paper and keep aside. Sieve together 6 ounce flour and ½ tsp baking powder and set aside, Beat 6 ounce butter and sugar till creamy add in 1 egg at a time alternating with 1 tbsp of sieved flour, beating well after each addition, add in ½ tsp essence and few drops of color, fold in the reaming sieved flour and baking powder mixture lightly also fold in reaming 2 tbsp marmalade, pour mixture in the prepared tin bake on 180 degree C for 35 to 40 min. remove the butter paper and serve
Ingredients
Butter 6 ounces
Sugar 6 ounces
Flour 6 ounces
Baking powder 1- ½ tsp
Orange essence ½ tsp
Yellow color few drops
Marmalade 3 + 2 tbsp
Eggs 3
Method
First prepare your 8 inches round cake tin, by putting butter paper on base, spread 3 tbsp marmalade on top of paper and keep aside. Sieve together 6 ounce flour and ½ tsp baking powder and set aside, Beat 6 ounce butter and sugar till creamy add in 1 egg at a time alternating with 1 tbsp of sieved flour, beating well after each addition, add in ½ tsp essence and few drops of color, fold in the reaming sieved flour and baking powder mixture lightly also fold in reaming 2 tbsp marmalade, pour mixture in the prepared tin bake on 180 degree C for 35 to 40 min. remove the butter paper and serve
Pina colada cup cakes by shireen
Pina colada cup cakes
Ingredients
Butter 3 ounces
Caster sugar 4 ½ ounces is 8.5 tbsps
Eggs 2
Coconut cream ½ cup
Coconut essence ½ tsp
Pineapple chopped 3tbsp
Self raising Flour 4 1/2ounce
Ingredients for topping
Icing sugar 5 ounce
Coconut essence ½ tsp
Coconut cream 2 tbsp
Pineapple cubes for decoration
Glazed cherries for decoration
Method for cup cake
Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy, add in ½ tsp coconut essence, ½ cup coconut cream and 2eggs, beat for 1 minute, add in flour and beat on low speed until mixture smooth, fold in 4 tbsp chopped pineapples, divide the mixture between paper cases and bake on 190 degrees for 20 minutes, remove and cool on wire rack.
Method for topping
Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick glassy icing, spread icing over the top of each cake, thread a piece of pineapple and cherry onto each cocktail umbrella and press 1 onto each cup cake.
Ingredients
Butter 3 ounces
Caster sugar 4 ½ ounces is 8.5 tbsps
Eggs 2
Coconut cream ½ cup
Coconut essence ½ tsp
Pineapple chopped 3tbsp
Self raising Flour 4 1/2ounce
Ingredients for topping
Icing sugar 5 ounce
Coconut essence ½ tsp
Coconut cream 2 tbsp
Pineapple cubes for decoration
Glazed cherries for decoration
Method for cup cake
Beat 3 ounces butter and 4 ½ ounce castor sugar together until creamy, add in ½ tsp coconut essence, ½ cup coconut cream and 2eggs, beat for 1 minute, add in flour and beat on low speed until mixture smooth, fold in 4 tbsp chopped pineapples, divide the mixture between paper cases and bake on 190 degrees for 20 minutes, remove and cool on wire rack.
Method for topping
Mix 5 ounces icing sugar with ½ tsp coconut essence and 2 tbsp coconut cream to make a thick glassy icing, spread icing over the top of each cake, thread a piece of pineapple and cherry onto each cocktail umbrella and press 1 onto each cup cake.
Pita bread by shireen
Pita bread
Ingredients
Flour 2 cups
Instant yeast 1 ½ tsp
Caster sugar 1 tsp
Salt ¼ tsp
Oil 2 tbsp
Luke warm water ¾ cup
Soda by carb ½ tsp
Method
In a bowl add 2 cups flour with ¼ tsp salt, 1 ½ tsp instant yeast, 1 tsp caster sugar, 2 tbsp oil and knead to soft dough with Luke warm water, place dough in a well oiled bowled cover bowl and leave it in a warm place till it doubled. Now mix in it ½ tsp soda bicarb, divide into 6 equal portion, roll each portion into a thick round, cook 1 side of pita bread on a heated tawa for 1 minute, then carefully put pita bread in oven toaster and cook for 5 minutes till well raison, remove and cut into half and open pocket.
Ingredients
Flour 2 cups
Instant yeast 1 ½ tsp
Caster sugar 1 tsp
Salt ¼ tsp
Oil 2 tbsp
Luke warm water ¾ cup
Soda by carb ½ tsp
Method
In a bowl add 2 cups flour with ¼ tsp salt, 1 ½ tsp instant yeast, 1 tsp caster sugar, 2 tbsp oil and knead to soft dough with Luke warm water, place dough in a well oiled bowled cover bowl and leave it in a warm place till it doubled. Now mix in it ½ tsp soda bicarb, divide into 6 equal portion, roll each portion into a thick round, cook 1 side of pita bread on a heated tawa for 1 minute, then carefully put pita bread in oven toaster and cook for 5 minutes till well raison, remove and cut into half and open pocket.
CARROT AND WALNUT CUPCAKES by shireen
CARROT AND WALNUT CUPCAKES
INGREDIENTS
Self raising flour 5 ½ ounce
Baking powder ½ tsp
Cake spice ½ tsp
Brown sugar 2 ounce
Carrot 1 grated
Walnuts 2 ounce
Milk ½ cup
Egg 1
Oil 2tbsp
ICING
Cream cheese 100 gms
Icing sugar 5 tbso
Marzipan carrots for decoration
METHOD
mix all the dry ingredients ,and in another bowl beat egg and milk , now mix botg using a spoon ,pour into cupcake wraps ,bake at 180
INGREDIENTS
Self raising flour 5 ½ ounce
Baking powder ½ tsp
Cake spice ½ tsp
Brown sugar 2 ounce
Carrot 1 grated
Walnuts 2 ounce
Milk ½ cup
Egg 1
Oil 2tbsp
ICING
Cream cheese 100 gms
Icing sugar 5 tbso
Marzipan carrots for decoration
METHOD
mix all the dry ingredients ,and in another bowl beat egg and milk , now mix botg using a spoon ,pour into cupcake wraps ,bake at 180
Oat meal chocolate chip cookies by shireen
Oat meal chocolate chip cookies:
Ingredients:
Brown sugar ¾ cup
Flour ¾ cup
Butter ½ cup (softened)
Egg 1
Salt pinch
Baking soda ½ tsp
Oats 1 cup
Chocolate chips ½ cup
Walnuts ½ cup
Vanilla essence ½ tsp
Method:
1. Pre heat oven to 180 degrees
2. In a bowl beat the together butter and brown sugar. Add vanilla essence and egg and beat till it becomes light and fluffy .
3. Then Mix in oats, flour, baking soda, salt, walnuts and chocolate chips
4. On an un greased cookie sheet drop dough by rounded tbsp two inches apart. Bake for 12 to 15 minutes until golden brown cool slightly and remove from tray.
Ingredients:
Brown sugar ¾ cup
Flour ¾ cup
Butter ½ cup (softened)
Egg 1
Salt pinch
Baking soda ½ tsp
Oats 1 cup
Chocolate chips ½ cup
Walnuts ½ cup
Vanilla essence ½ tsp
Method:
1. Pre heat oven to 180 degrees
2. In a bowl beat the together butter and brown sugar. Add vanilla essence and egg and beat till it becomes light and fluffy .
3. Then Mix in oats, flour, baking soda, salt, walnuts and chocolate chips
4. On an un greased cookie sheet drop dough by rounded tbsp two inches apart. Bake for 12 to 15 minutes until golden brown cool slightly and remove from tray.
Pinwheel biscuits by shireen
Pinwheel biscuits
6 Tbsp (6oz) butter
24 Tbsp (12oz) flour
14 Tbsp (7oz) castor sugar
2 egg yolks
1 tsp cocoa powder + 1 tsp castor sugar + 1 Tbsp milk
1 tsp vanilla essence
baking powder 2 tsp
Beat butter and sugar together till well mixed. Add egg yolks and mix well. In seperate bowl sift baking powder and flour together and add this to butter mix. Add vanilla essence and mix well.
Divide dough in half. Set both pieces aside seperately.
In a seperate bowl mix cocoa, and 1 tsp sugar together with a little milk to make a paste to colour the chocolate dough. make a thick paste. Mix chocolate paste into 1 half of dough - ensure choclate is well mixed into dough.
Divide each dough in half. Place a sheet of butter paper (or greaseproof paper) on bench.
Divide each colour dough in half. On half white dough press down then add another sheet of butter paper and roll out. Remove top sheet of paper and set aside. Roll out half chocolate dough between 2 sheets of butter paper till same thickness. Remove top sheet of paper and put chocolate dough ontop of white dough. Remove paper from chocolate dough so paper is only on bottom of white dough.
Using bottom paper to help, roll both dough together to make a log (like Swiss roll) , wrap the paper around the dough. (do same with other half of dough.)
Twist edges and place in freezer till firm.
Preheat oven to 180 degrees.
Slice dough in 1cm slices and bake in oven for 15 minutes or until golden brown.
*you can change colours around for second half of dough and have chocolate first then white dough.
**it is essential to use butter paper (or grease proof paper) to roll dough out.
6 Tbsp (6oz) butter
24 Tbsp (12oz) flour
14 Tbsp (7oz) castor sugar
2 egg yolks
1 tsp cocoa powder + 1 tsp castor sugar + 1 Tbsp milk
1 tsp vanilla essence
baking powder 2 tsp
Beat butter and sugar together till well mixed. Add egg yolks and mix well. In seperate bowl sift baking powder and flour together and add this to butter mix. Add vanilla essence and mix well.
Divide dough in half. Set both pieces aside seperately.
In a seperate bowl mix cocoa, and 1 tsp sugar together with a little milk to make a paste to colour the chocolate dough. make a thick paste. Mix chocolate paste into 1 half of dough - ensure choclate is well mixed into dough.
Divide each dough in half. Place a sheet of butter paper (or greaseproof paper) on bench.
Divide each colour dough in half. On half white dough press down then add another sheet of butter paper and roll out. Remove top sheet of paper and set aside. Roll out half chocolate dough between 2 sheets of butter paper till same thickness. Remove top sheet of paper and put chocolate dough ontop of white dough. Remove paper from chocolate dough so paper is only on bottom of white dough.
Using bottom paper to help, roll both dough together to make a log (like Swiss roll) , wrap the paper around the dough. (do same with other half of dough.)
Twist edges and place in freezer till firm.
Preheat oven to 180 degrees.
Slice dough in 1cm slices and bake in oven for 15 minutes or until golden brown.
*you can change colours around for second half of dough and have chocolate first then white dough.
**it is essential to use butter paper (or grease proof paper) to roll dough out.
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