SFC Hot & Spicy Rice
Spicy Rice Ingredients
Rice (Soak) 250 gm
All spice powder ½ tsp
Oil 3tbsp
Salt 1 tsp
Green chilies 3 strips
Yellow color few drops
Hot chili sauce for topping
SFC Shots 12
Method
Heat oil, adds soaked rice, and fry for 2 minutes. Add salt, all spice powder, and 1. ¼ cup water. Cover and cook till rice done. Remove 1 cup rice in a bowl. Add yellow color; add to the remaining white rice. Mix gently. Add in green chilies. Leave on DAM for 10 minutes. Mix well before serving. Serve in a platter, top with shots. Drizzle with chili sauce and serve immediately.
SFC Shots
Ingredients
Chicken Breast (Cut into 1 inch cubes) 4
Salt ½ tsp
Black pepper ½ tsp
Paprika ½ tsp
Mustard powder ½ tsp
Chili garlic sauce 2 tbsp
Vinegar 1 tbsp
Ingredients for batter
Self raising flour 2 tbsp
Corn flour 2 tbsp
Baking powder ¼ tsp
Salt ¼ tsp
White pepper ¼ tsp
Paprika powder ¼ tsp
Chili sauce 1 tbsp
Milk to make batter
Method
Marinate chicken pieces with salt pepper, paprika and mustard powder. Dip in batter, roll in self raising flour, and fry till golden brown.
Method for Batter
Mix all ingredients given for batter together.
note if cant get self rising flour then add 1 tsp of baking powder and a pinch of salt in 1 cup of flour
Thursday, 13 December 2012
veg ice cream recipe/vegetarian ice-cream
veg ice cream recipe
I am posting one here which I make do try its low fat
If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.
Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup or honey
(or a combination)
2 tsp vanilla
Instructions:
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and prepare following the manufacturer's instructions.
For various flavors, add:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
And whenever the recipe calls for egg and u cannot use for either religious reasons or allergy purpose feel free to subsitute with one or the other of follow
ENER G EGG REPLACER, this is a synthetic mix powder, totally vegetarian and can be subsituted for eggs with same results, avaialable at supermarts u can also buy online
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
//////////////////////////////////////////////////////////////
BANANA BUTTERSCOTCH ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2½ cups (500 ml.) milk
¾ cup sugar
2 tablespoons cornflour
½ cup (100 gram) fresh cream
2 ripe bananas, mashed
½ recipe butterscotch sauce
a few drops butterscotch essence
Method
1. Combine ½ cup of milk with the cornflour and keep aside.
2. Combine the remaining milk with the sugar in a pan and bring to a boil. Simmer for 4 to 5 minutes
3. Add the cornflour milk solution and simmer for 2 to 3 minutes till it is of a coating consistency.
4. Cool completely and add the cream, bananas, butterscotch sauce and essence and mix well.
5. Add the cream, mix well and pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer both batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
////////////////////////////////////////////////////////
KESAR ELAICHI ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups full fat milk
1 cup milk powder
½ cup sugar
1 tablespoon cornflour
a few strands saffron
½ teaspoon cardamom (elaichi) powder
½ cup (100 grams) fresh cream
Method
1.
Mix 1 cup of milk, milk powder and cornflour in a bowl till it is a smooth paste.
2.
Dissolve the saffron in 2 tablespoons of milk and keep aside.
3.
Combine 1 cup of milk with the sugar, saffron and cardamom powder and bring to a boil.
4.
Simmer the milk for 5 to 7 minutes and add the milk, milk powder and cornflour mixture.
5.
Simmer for 2 to 3 minutes till the mixture coats the back of a spoon. Cool completely.
6.
Add the cream, mix well and pour into a shallow container. Cover and freeze till almost set.
7.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
8.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve
note and u can subsitute regular cream wid soy cream or tofu
I am posting one here which I make do try its low fat
If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.
Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup or honey
(or a combination)
2 tsp vanilla
Instructions:
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and prepare following the manufacturer's instructions.
For various flavors, add:
For Banana Soy Ice Cream, blend in 2 ripe bananas
For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.
For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavors!
And whenever the recipe calls for egg and u cannot use for either religious reasons or allergy purpose feel free to subsitute with one or the other of follow
ENER G EGG REPLACER, this is a synthetic mix powder, totally vegetarian and can be subsituted for eggs with same results, avaialable at supermarts u can also buy online
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
//////////////////////////////////////////////////////////////
BANANA BUTTERSCOTCH ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2½ cups (500 ml.) milk
¾ cup sugar
2 tablespoons cornflour
½ cup (100 gram) fresh cream
2 ripe bananas, mashed
½ recipe butterscotch sauce
a few drops butterscotch essence
Method
1. Combine ½ cup of milk with the cornflour and keep aside.
2. Combine the remaining milk with the sugar in a pan and bring to a boil. Simmer for 4 to 5 minutes
3. Add the cornflour milk solution and simmer for 2 to 3 minutes till it is of a coating consistency.
4. Cool completely and add the cream, bananas, butterscotch sauce and essence and mix well.
5. Add the cream, mix well and pour into a shallow container. Cover and freeze till it is almost set.
6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
7. Transfer both batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
////////////////////////////////////////////////////////
KESAR ELAICHI ICE-CREAM
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
2 cups full fat milk
1 cup milk powder
½ cup sugar
1 tablespoon cornflour
a few strands saffron
½ teaspoon cardamom (elaichi) powder
½ cup (100 grams) fresh cream
Method
1.
Mix 1 cup of milk, milk powder and cornflour in a bowl till it is a smooth paste.
2.
Dissolve the saffron in 2 tablespoons of milk and keep aside.
3.
Combine 1 cup of milk with the sugar, saffron and cardamom powder and bring to a boil.
4.
Simmer the milk for 5 to 7 minutes and add the milk, milk powder and cornflour mixture.
5.
Simmer for 2 to 3 minutes till the mixture coats the back of a spoon. Cool completely.
6.
Add the cream, mix well and pour into a shallow container. Cover and freeze till almost set.
7.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
8.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve
note and u can subsitute regular cream wid soy cream or tofu
Murgh Reshmi Masala by shireen
Murgh Reshmi Masala
Ingredients
Chicken 1 kg 12 pieces
Chili powder 2 tsp
Turmeric ¼ tsp
All spice powder 1 tsp
Salt 1 ½ tsp
Ginger garlic paste 1 ½ tsp
Orange color ¼ tsp
Yogurt ½ cup
Tomato paste 2 tbsp
Onion (for garnishing) 1 sliced
Lemon (for garnishing) 1 sliced
Mint leaves for garnish
Raw papaya 1 tsp heaped
Oil ¼ cup
Method
Marinate 1 kg chicken with 1 tsp raw papaya, 2 tsp Chili powder, ¼ tsp turmeric powder, 1 tsp all spice powder, 1 ½ tsp salt, 1 ½ tsp ginger garlic paste, ¼ tsp orange color, ½ cup yogurt and 2 tbsp tomato paste, mix well leave to marinate for 1 hour. Heat ¼ cup oil in a wok, add marinated chicken and cook on low flame for 20 minutes till tender and dry. Serve hot and garnish with mint leaves, onion and lemon slices.
note Papaya alternative USE MEAT TENDERISER
All spice powder is garam masala powder.
just peel of tomatoes and blend them smoothly its is ur tomatoe paste or tomato paste recipe blend ur tomato then strain it now cook it on low flame until its dried enuf there ur tomato paste is ready or use canned tomato paste
Ingredients
Chicken 1 kg 12 pieces
Chili powder 2 tsp
Turmeric ¼ tsp
All spice powder 1 tsp
Salt 1 ½ tsp
Ginger garlic paste 1 ½ tsp
Orange color ¼ tsp
Yogurt ½ cup
Tomato paste 2 tbsp
Onion (for garnishing) 1 sliced
Lemon (for garnishing) 1 sliced
Mint leaves for garnish
Raw papaya 1 tsp heaped
Oil ¼ cup
Method
Marinate 1 kg chicken with 1 tsp raw papaya, 2 tsp Chili powder, ¼ tsp turmeric powder, 1 tsp all spice powder, 1 ½ tsp salt, 1 ½ tsp ginger garlic paste, ¼ tsp orange color, ½ cup yogurt and 2 tbsp tomato paste, mix well leave to marinate for 1 hour. Heat ¼ cup oil in a wok, add marinated chicken and cook on low flame for 20 minutes till tender and dry. Serve hot and garnish with mint leaves, onion and lemon slices.
note Papaya alternative USE MEAT TENDERISER
All spice powder is garam masala powder.
just peel of tomatoes and blend them smoothly its is ur tomatoe paste or tomato paste recipe blend ur tomato then strain it now cook it on low flame until its dried enuf there ur tomato paste is ready or use canned tomato paste
Chicken ginger by shireen
Chicken ginger:
Ingredients:
Chicken ½ kg (boneless)
Chili powder 1 tsp
Salt 1 tsp
Yogurt 2 tbsp
Ginger garlic paste 2 tsp
Tomato es 2(chopped)
Green chilies 3 (cut in strips)
Ginger 2 tbsp (sliced)
Milk ¼ cup
Mint leaves 2 tbsp (chopped)
Method:
1. Heat oil add sliced ginger then add chicken fry for 2 minutes
2. Add ginger garlic paste with salt chili powder tomatoes, yogurt and fry well till oil comes on top
3. Lastly add milk and cook till gravy & thick garnish with chopped mint serve with nan.
Ingredients:
Chicken ½ kg (boneless)
Chili powder 1 tsp
Salt 1 tsp
Yogurt 2 tbsp
Ginger garlic paste 2 tsp
Tomato es 2(chopped)
Green chilies 3 (cut in strips)
Ginger 2 tbsp (sliced)
Milk ¼ cup
Mint leaves 2 tbsp (chopped)
Method:
1. Heat oil add sliced ginger then add chicken fry for 2 minutes
2. Add ginger garlic paste with salt chili powder tomatoes, yogurt and fry well till oil comes on top
3. Lastly add milk and cook till gravy & thick garnish with chopped mint serve with nan.
Kastoori Chicken by shireen
Kastoori Chicken
Ingredients
Chicken 1 kg
Ginger garlic 1 tbsp
Lemon juice 1 tbsp
White pepper 1 tsp
Salt 1-1/2 tsp
Butter 4 tbsp
Oil ½ cup
Gram flour 4 tbsp
Bread crumbs 2 tbsp
Coriander leaves 2 tbsp
Ingredients for batter
Black cumin 1 tsp
Egg yolk 2
Saffron ½ tsp
Gram flour 4 tsp
White cardamom powder 1 tsp
Cheddar cheese 4 tbsp
Green chilies chopped 1 tsp
Method
Heat butter and oil, roast gram flour in this and remove 4 tsp and keep aside to use in batter. Marinate chicken with ginger garlic paste, lemon juice, salt, and white pepper.
In gram flour mixture add bread crumbs, chopped coriander leaves, chopped green chilies, and add this to the marinated chicken, now cook this mixture with chicken for 15 minutes on low flame, make batter with egg yolks, black cumin, saffron, gram flour mixture, cardamom powder. Coat this mixture on chicken, pre heat oven and bake chicken pieces for 15 minutes till done. Serve with Chatni.
Ingredients
Chicken 1 kg
Ginger garlic 1 tbsp
Lemon juice 1 tbsp
White pepper 1 tsp
Salt 1-1/2 tsp
Butter 4 tbsp
Oil ½ cup
Gram flour 4 tbsp
Bread crumbs 2 tbsp
Coriander leaves 2 tbsp
Ingredients for batter
Black cumin 1 tsp
Egg yolk 2
Saffron ½ tsp
Gram flour 4 tsp
White cardamom powder 1 tsp
Cheddar cheese 4 tbsp
Green chilies chopped 1 tsp
Method
Heat butter and oil, roast gram flour in this and remove 4 tsp and keep aside to use in batter. Marinate chicken with ginger garlic paste, lemon juice, salt, and white pepper.
In gram flour mixture add bread crumbs, chopped coriander leaves, chopped green chilies, and add this to the marinated chicken, now cook this mixture with chicken for 15 minutes on low flame, make batter with egg yolks, black cumin, saffron, gram flour mixture, cardamom powder. Coat this mixture on chicken, pre heat oven and bake chicken pieces for 15 minutes till done. Serve with Chatni.
Pineapple whipped by shireen
Pineapple whipped
Ingredients
Pineapple 1 cup
Yogurt 1 cup
Milk ½ cup
Caster sugar 2 tbsp
Vanilla ice cream 3 scoops
Crushed ice 1 cup
Pineapple essence 2 drops
Yellow color 2 drops
Method
In a blender put 1 cup pineapple, 1 cup yogurt, ½ cup milk, 2 tbsp caster sugar, 3 scoops vanilla ice cream, 1 cup crushed ice, 2 drops pineapple essence, 2 drops yellow color and blend well. Serve in a beautiful glass
Ingredients
Pineapple 1 cup
Yogurt 1 cup
Milk ½ cup
Caster sugar 2 tbsp
Vanilla ice cream 3 scoops
Crushed ice 1 cup
Pineapple essence 2 drops
Yellow color 2 drops
Method
In a blender put 1 cup pineapple, 1 cup yogurt, ½ cup milk, 2 tbsp caster sugar, 3 scoops vanilla ice cream, 1 cup crushed ice, 2 drops pineapple essence, 2 drops yellow color and blend well. Serve in a beautiful glass
Spaghetti cutlets by shireen
Spaghetti cutlets
Ingredients
Boiled spaghetti 1 cup
Boiled and mashed potatoes 2 cups
Chicken boil and shredded 1 cup
Cheddar cheese grated ½ cup
Sweet corn ½ cup
Salt 1 tsp leveled
Black pepper 1 tsp leveled
Coriander leaves 2 tbsp
Green chilies chopped 1 tsp
Egg 1 beaten
Fresh bread Crumbs as required
Method
Combine together 1 cup Boiled spaghetti, 2 cups Boiled and mashed potatoes, 1 cup Chicken boil and shredded, ½ cup Cheddar cheese grated, ½ cup Sweet corn, 1 tsp Salt, 1 tsp Black pepper, 2 tbsp Coriander leaves and 1 tsp chopped Green chilies, mix well, form the mixture into small cutlets, dip in beaten egg, roll in fresh bread Crumbs, shallow fry in frying pan until golden brown, serve with Chatni.
Ingredients
Boiled spaghetti 1 cup
Boiled and mashed potatoes 2 cups
Chicken boil and shredded 1 cup
Cheddar cheese grated ½ cup
Sweet corn ½ cup
Salt 1 tsp leveled
Black pepper 1 tsp leveled
Coriander leaves 2 tbsp
Green chilies chopped 1 tsp
Egg 1 beaten
Fresh bread Crumbs as required
Method
Combine together 1 cup Boiled spaghetti, 2 cups Boiled and mashed potatoes, 1 cup Chicken boil and shredded, ½ cup Cheddar cheese grated, ½ cup Sweet corn, 1 tsp Salt, 1 tsp Black pepper, 2 tbsp Coriander leaves and 1 tsp chopped Green chilies, mix well, form the mixture into small cutlets, dip in beaten egg, roll in fresh bread Crumbs, shallow fry in frying pan until golden brown, serve with Chatni.
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