Chany ki daal ka halwa
Ingredients
Gram lentils ½ kg soak for 6 hr
Sugar ½ kg
Ghee 1 ½ cup
Milk 1litter
Green cardamom 4 crushed
Green cardamoms ground 1 tsp
Khoya ½ cup
Almonds blanched and sliced 3 tbsp
Pistachio 3 tbsp
Yellow color pinch
Silver paper as required
Method
Boil
the ½ kg soaked lentils in 1litter milk till it dries and the lentils
tender. Allow the lentils to cool and blend. Heat 1 ½ cup ghee in a pan
and add 4 crushed cardamoms along with the ground lentils, and fry well
for at least half an hour till light brown. Then add in ½ kg sugar and
continue to cook, the halva looks thin at this time, keep frying well
till it leaves ghee at the sides of the pan, add ½ cup khoya and fry for
another 10-15 minutes, remove in a flat platter, sprinkle 3 tbsp
blanched almonds and 3 tbsp pistachios. Top with silver paper and cut
into pieces this halwa suppose 2 b soft!
note when adding khoya add yellow color n elachi powder too
Thursday, 13 December 2012
Bihari Chargha and Paratha by shireen
Bihari Chargha:
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
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Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm water to knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
/////////////////////////////////////////////
Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm water to knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
Mili Juli Tarkari by shireen
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
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
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
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