Sweet pan cake rolls
Ingredients for pan cakes
Flour 1 ½ cup
Salt ½ tsp
Eggs 2
Water 1 cup
Ingredients for filling
Fresh coconut grated 2 cups
Sugar 4 tbsp heaped
Almonds chopped ½ cup
Pistachio chopped ½ cup
Cardamom powder 1 tsp
Method
In a bowl mix together coconut grated, sugar, chopped almonds and pistachio, cardamom powder and mix all well.
Method for pan cakes
In a bowl make batter with flour, eggs, and water to a medium consistency. Heat non stick frying pan. Add ¼ cup batter to the frying pan and make pan cakes, remove, cool fill with filling, serve cold.
Thursday, 13 December 2012
papri by shireen
Ingredients for Papri
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
Plain flour 1 cup
Wheat flour 1 cup
Oil 2 tbsp
Water ½ cup
Salt pinch
Oil for frying
Potatoes 2 chopped & boiled
Chick peas 1 cup boiled
Chaat masala 1 tsp
Roasted cumin crushed 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Yogurt 4 cups
Caster sugar 4 tbsp
Salt ½ tsp
Water ½ cup
Sweet chutney ½ cup
Green chutney ½ cup
Method for Papdi:
In a bowl mix both flours and add oil .Mix with finger tips, add water and
Knead to form a stiff dough. Roll out into small papdi’s
Prick them with a fork and deep fry on low heat till light brown and crisp.
Parda Chilman Biryani by shireen
Parda Chilman Biryani
Ingredients
Chicken boneless cubes ½ kg
Rice ½ kg
Whole spices 1 tbsp
Black cumin ½ tsp
Cream ¼ cup
Ginger garlic paste 1 tbsp
Salt ½ tsp
Chili powder 2 tsp
All spice powder 1 tsp
Onion brown 4 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Lemon juice 1 tbsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Yogurt 1 ½ cup
Cream 2 tbsp
Milk 2 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Oil ¼ cup
Whole red chilies 6
Ingredients for short crust
Flour 2 cups
Butter 5 ounces
Salt ¼ tsp
Egg 1 beaten
Water to knead
Method
Soak ½ kg rice for ½ hour.Then boil rice with 1 tbsp whole spices and 1 tbsp salt till half done, drain and keep aside. Beat 1 ½ cup yogurt and divide into 2 portions. In one portion mix ¼ tsp saffron, 2 tbsp cream, 2 tbsp milk and 1 tsp kewra, also add in 2 tbsp coriander and 1 tbsp mint leaves. Leave the other portion plain. Heat ¼ cup oil in a pan, add 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp salt, 4tbsp brown onion, and fry for two minutes. Add ½ kg chicken cubes then add plain yogurt with 1 tsp all spice powder and 6 whole red chilies, cover and cook till chicken is done and the oil comes on top. Lastly add in ground ¼ tsp nutmeg, ¼ tsp mace and ¼ tsp green cardamom.
To assemble the biryani
Grease the base of an oven proof dish, spread the half chicken mixture, then spread the half yogurt mixture. Spread a layer of the half boiled rice. Cover this once again with chicken then remaining rice and then remaining yogurt mixture, also add 1 tbsp lemon juice. Now cover the rice with the prepared short crust dough, seal the edges, Brush well with beaten egg and bake in the oven for 20 minutes on NO: 3 or 150 degree C. serve hot.
Method for short crust
Sieve 2 cups flour with ¼ tsp salt, mix in 5 ounces butter then add 1 beaten egg, knead to a dough with water as required.
note no lid danay ki zaroorat nahi ha yah asay hi direct bake hogi jab tak crust golden ho or rice ko daam ajay ga
Ingredients
Chicken boneless cubes ½ kg
Rice ½ kg
Whole spices 1 tbsp
Black cumin ½ tsp
Cream ¼ cup
Ginger garlic paste 1 tbsp
Salt ½ tsp
Chili powder 2 tsp
All spice powder 1 tsp
Onion brown 4 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Green cardamom ground ¼ tsp
Lemon juice 1 tbsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Yogurt 1 ½ cup
Cream 2 tbsp
Milk 2 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Oil ¼ cup
Whole red chilies 6
Ingredients for short crust
Flour 2 cups
Butter 5 ounces
Salt ¼ tsp
Egg 1 beaten
Water to knead
Method
Soak ½ kg rice for ½ hour.Then boil rice with 1 tbsp whole spices and 1 tbsp salt till half done, drain and keep aside. Beat 1 ½ cup yogurt and divide into 2 portions. In one portion mix ¼ tsp saffron, 2 tbsp cream, 2 tbsp milk and 1 tsp kewra, also add in 2 tbsp coriander and 1 tbsp mint leaves. Leave the other portion plain. Heat ¼ cup oil in a pan, add 1 tbsp ginger garlic paste, 2 tsp chili powder, ½ tsp salt, 4tbsp brown onion, and fry for two minutes. Add ½ kg chicken cubes then add plain yogurt with 1 tsp all spice powder and 6 whole red chilies, cover and cook till chicken is done and the oil comes on top. Lastly add in ground ¼ tsp nutmeg, ¼ tsp mace and ¼ tsp green cardamom.
To assemble the biryani
Grease the base of an oven proof dish, spread the half chicken mixture, then spread the half yogurt mixture. Spread a layer of the half boiled rice. Cover this once again with chicken then remaining rice and then remaining yogurt mixture, also add 1 tbsp lemon juice. Now cover the rice with the prepared short crust dough, seal the edges, Brush well with beaten egg and bake in the oven for 20 minutes on NO: 3 or 150 degree C. serve hot.
Method for short crust
Sieve 2 cups flour with ¼ tsp salt, mix in 5 ounces butter then add 1 beaten egg, knead to a dough with water as required.
note no lid danay ki zaroorat nahi ha yah asay hi direct bake hogi jab tak crust golden ho or rice ko daam ajay ga
SFC Hot & Spicy Rice by shireen
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
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
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.
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