BBQ Biryani / Chicken Tikka Biryani
Ingredients
Chicken 1 kg
Vinegar 4 tbsp
Chili powder 1 tbsp
All spice 1 tsp
Ginger garlic 1 tbsp
Black pepper 1 tsp
Orange color ¼ tsp
Salt 1-1/2 tsp
Oil ¼ cup
Ingredients for Masala
Yogurt 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Coriander powder 1-1/2 tsp
Onion (chopped) 2
Tomatoes 4
Yellow color ¼ tsp
Kevra water 1 tsp
Coriander leaves (chopped) 2 tbsp
Mint leaves 15
Green chilies chopped 4
Oil 1 cup
Rice (boil with 2 tsp salt) ½ kg
Whole spices 1 tbsp
Method
Marinate chicken with vinegar, chili powder, all spice powder, ginger garlic paste, black pepper and orange color for 30 minutes. Cook chicken in 2 tbsp oil on low flame till done about 20 minutes. Give Dum of coal.
Method for Masala
Heat oil, add chopped onion. Fry for 5 minutes till light golden. Add chopped tomatoes with chili powder, turmeric and coriander powder. Fry well. Add yogurt fry well, add chicken with chopped greens, mix and remove. Boil rice with salt and whole spices till 3/4th done. Give layers and put on dum
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Tikka Biryani
Tikka Biryani Ingredients
Chicken tikka pieces 2 Rice (Boiled) 1/2 kg Tomato 250 gm Oninon 250 gm Yogurt 250 gm Salt 1 tsp Ginger garlic paste 1 tbsp Yellow c...olor 1/2 tsp Potato 1/2 kg Biryani essence 4 drops Whole all spices 1 tbsp Corriander powder 2 tsp Plum 100 gm Turmeric 1/2 tsp Oil 1 cup Spices for marinating Red chili powder 1 tsp Vinegar 2 tbsp Lemon juice 2 tbsp Salt 1/2 tsp Ginger garlic paste1 tsp Cumin (roasted) 1 tsp
Method Heat 1 cup oil, fry onion, adda 250 gm potatoes, 250 gm tomatoes, 250 yogurt ans all spices. Cook till potatoes tender. Now add green chilies, fresh corainder and mint leaves. Turn the flame off. Marinate tikka pieces with 1 tbsp red chili powder, 2 tbsp vinegar, 1/2 tsp salt, 1 tsp ginger garlic paste and 1 tsp roasted cumin. Leave it for 1/2 hour and fry in hot oil. Put 1/2 kg boiled rice on fried spices, put tikka pieces on it. Then put fried onion, yellow color, green chilies and green coriander. Cover and cook for 20 minutes.
Thursday, 13 December 2012
Vegetarian karhai by shireen
Vegetarian karhai
Ingredients
Onion 1 sliced
Peas 1 cup
Carrots 2 chopped
Capsicum 1 cubes
Brinjal 1 cut in cubes
Potatoes 1 cubes
Dill ½ bunch chopped
Fenugreek leaves 2 bunches
Ginger sliced 2 tbsp
Green chilies 4
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Salt 1 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
All spice powder ½ tsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Method
Heat ¼ cup oil and 2 tbsp butter in a wok. Then add 1 sliced onions, fry for 2 minutes till soft. Add 2 chopped tomatoes, 2tbsp sliced ginger along with salt, 1/2tsp turmeric, 2tsp chili powder. Fry well then add all the vegetables with half cup water, cover and cook till nearly done. Lastly add ½ bunch chopped dill, 2 bunches fenugreek leaves, 1/2tsp all spice powder and 4tbsp fresh cream. Cook for 5 minutes and turn the flame off.
Ingredients
Onion 1 sliced
Peas 1 cup
Carrots 2 chopped
Capsicum 1 cubes
Brinjal 1 cut in cubes
Potatoes 1 cubes
Dill ½ bunch chopped
Fenugreek leaves 2 bunches
Ginger sliced 2 tbsp
Green chilies 4
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Salt 1 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
All spice powder ½ tsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Method
Heat ¼ cup oil and 2 tbsp butter in a wok. Then add 1 sliced onions, fry for 2 minutes till soft. Add 2 chopped tomatoes, 2tbsp sliced ginger along with salt, 1/2tsp turmeric, 2tsp chili powder. Fry well then add all the vegetables with half cup water, cover and cook till nearly done. Lastly add ½ bunch chopped dill, 2 bunches fenugreek leaves, 1/2tsp all spice powder and 4tbsp fresh cream. Cook for 5 minutes and turn the flame off.
Chany ki daal ka halwa by shireen
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
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
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
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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.
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.
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