Chicken Tikka Partaha
Ingredients for fillings
Chicken tikka meat 2 cups
Onion chopped 1
Green chilies chopped 1
Coriander leaves chopped 4 tbsp
Chili powder ½ tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Method for filling
Mix together in a bowl 2 cups chicken tikka meat, 1 chopped onion, 1 chopped green chilies, 4 tbsp coriander leaves, ½ tsp chili powder, 1 tbsp lemon juice and ¼ tsp salt, mix all together fill in paratha dough.
Method for paratha
Take dough make into two small balls; roll them to 6 inches round, spread filling till edges, cover with second roti, press to seal, dust with flour and roll further to a 8 inch roti, shallow fry on tawa.
Method to prepare tikka meat:
Chicken breast pieces 2- 3 pieces
tikka masala 2-3 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tbsp
Yogurt 2 tbsp
Marinate all the above ingredients. Fry it in 1 tbsp oil and cook it on low flame for 8 - 10 mins in a covered pan. Shred the chicken into pieces.
Ingredients for paratha dough
Flour 1 kg
Wheat flour 1 cup
Salt 1 tsp heaped
...Water for kneading
Method for dough
In bowl mix together 1 kg flour, 1 cup wheat flour and 1 tsp salt add water as required and knead well to form smooth dough, cover and keep aside for 30 minutes
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Thursday, 13 December 2012
Arabiam Deserts Basboosa , Umm-e-Ali,Kunafeh by shireen
Arabiam Deserts
Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
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Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
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Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
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Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
////////////////////////////////////////////////////////
Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
/////////////////////////////////////////////////////
Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
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NARGISI KOFTAY by shireen
NARGISI KOFTAY
1/2 cup beef mince
1/2 cup channa dhal (soaked for at least 1/2hr and drained)
1 large onion sliced
1 Tbsp Ginger/garlic paste... See More
1 tsp white cumin seeds
6 whole red dried chillies
1 tsp red chilli powder
1 tsp heaped salt
2 cups water
To be added after mix has been processed in food processor.
1 raw egg beaten
1 tsp garam masala powder
1/4 cup green corriander leaves chopped
4 boiled eggs - cut in half length ways
Gravy ingredients
1/2 cup browned onions chopped
1 tsp heaped red chilli
1/2 cup yogurt - beaten
1/2 cup oil
1 Tbsp Ginger/garlic paste
1 tsp corriander powder
1/2 tsp tumeric
1 tsp heap salt
3 cups water
Heat oil in pan, add Ginger/garlic paste stir and add 1/4 cup water. Add red chilli powder, and salt. Add another 1/4 cup water. Add yogurt - once it's added you will need to continuously stir otherwise mix will split. Once the mix comes to a boil, add browned onions add remaining 2-1/2 cups of water and cook until reduced to amount of gravy you require. Pour gravy onto prepared koftas on serving plate and enjoy.
* when having dinner parties at home, 1/4 eggs lengthways and do all above steps to make it more managable.
Add mince, dhal, onion spices and water to a pan. Mix well, cover and cook until dhal is soft and water is dry. Remove from heat. Stir again and place in a bowl to cool to at least room temperature prior to processing.
Once you have processed mix, add green corriander, garam masala powder and slowly add beaten egg until it is the correct consistancy (to be able to cover eggs.
Cut boiled eggs in half and cover with mince mixture. Once all done, heat oil for deep frying. Do not add kofta until oil is hot - and don't add more than 3 intge pan at one time - or koftas will break. Cook till golden brown, remove and drain. Place cooked Koftas on a serving plate.
1/2 cup beef mince
1/2 cup channa dhal (soaked for at least 1/2hr and drained)
1 large onion sliced
1 Tbsp Ginger/garlic paste... See More
1 tsp white cumin seeds
6 whole red dried chillies
1 tsp red chilli powder
1 tsp heaped salt
2 cups water
To be added after mix has been processed in food processor.
1 raw egg beaten
1 tsp garam masala powder
1/4 cup green corriander leaves chopped
4 boiled eggs - cut in half length ways
Gravy ingredients
1/2 cup browned onions chopped
1 tsp heaped red chilli
1/2 cup yogurt - beaten
1/2 cup oil
1 Tbsp Ginger/garlic paste
1 tsp corriander powder
1/2 tsp tumeric
1 tsp heap salt
3 cups water
Heat oil in pan, add Ginger/garlic paste stir and add 1/4 cup water. Add red chilli powder, and salt. Add another 1/4 cup water. Add yogurt - once it's added you will need to continuously stir otherwise mix will split. Once the mix comes to a boil, add browned onions add remaining 2-1/2 cups of water and cook until reduced to amount of gravy you require. Pour gravy onto prepared koftas on serving plate and enjoy.
* when having dinner parties at home, 1/4 eggs lengthways and do all above steps to make it more managable.
Add mince, dhal, onion spices and water to a pan. Mix well, cover and cook until dhal is soft and water is dry. Remove from heat. Stir again and place in a bowl to cool to at least room temperature prior to processing.
Once you have processed mix, add green corriander, garam masala powder and slowly add beaten egg until it is the correct consistancy (to be able to cover eggs.
Cut boiled eggs in half and cover with mince mixture. Once all done, heat oil for deep frying. Do not add kofta until oil is hot - and don't add more than 3 intge pan at one time - or koftas will break. Cook till golden brown, remove and drain. Place cooked Koftas on a serving plate.
cupcake
cupcake
INGREDIENTS
150g butter, softened
150g caster sugar
150g self-raising flour
3 medium eggs
2tbsp milk
Few drops of vanilla extract
12-hole bun tray, lined with
paper cases
Method
Set the oven to gas mark 5 or 190°C.
Place all the ingredients in a bowl and beat until smooth.
Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre.
Remove cakes from the oven, transfer them to a wire rack to cool.
Mango Soufflé by shireen
Mango Soufflé
Ingredients
Evaporated milk (chilled) 1 large tin
Mango jelly 1 packet
Mango puree 1 cup
Castor sugar 4 tbsp
Fresh cream 4 ounce + 4 ounce
Gelatin powder 1 tbsp
(dissolve it in ¼ cup water)
Rafhan Custard powder 1 tbsp
Method
Put all together in a blender. Blend for 2 minutes. Chill till firm. Decorate with fresh cream and mangoes.
Ingredients
Evaporated milk (chilled) 1 large tin
Mango jelly 1 packet
Mango puree 1 cup
Castor sugar 4 tbsp
Fresh cream 4 ounce + 4 ounce
Gelatin powder 1 tbsp
(dissolve it in ¼ cup water)
Rafhan Custard powder 1 tbsp
Method
Put all together in a blender. Blend for 2 minutes. Chill till firm. Decorate with fresh cream and mangoes.
MAPLE WALNUT PIE by shireen
Maple walnut pie
Ingredients for short crust pastry
Butter 5 ounces
Icing sugar 4 ounces
Egg 1
Flour 7 ounces
Vanilla essence few drops
Ingredients for filling
Eggs 3
Sugar 5 tbsp
Maple syrup 1 cup
Butter melted 3 tbsp
Vanilla essence ½ tsp
Walnuts coarsely chopped 1 ½ cup
Method for short crust pastry
In a mixing bowl beat 5 ounces butter and 4 ounces icing sugar till fluffy, add 1 egg and few drops of vanilla essence, fold in 7 ounces flour, mix well and leave to chill for 30 minutes. Then press into un greased 9 inches pie plate, prick with fork and bake blind for 10 minutes, remove cool and add filling. Re-bake on NO:5 for 40 minutes.
Method for filling
In a bowl beat 3 eggs and 5 tbsp sugar until smooth, add 1 cup maple syrup, 3 tbsp melted butter, ½ tsp vanilla essence and 1-1/2 cup walnut.
the substitute of maple syrup is honey:)
Ingredients for short crust pastry
Butter 5 ounces
Icing sugar 4 ounces
Egg 1
Flour 7 ounces
Vanilla essence few drops
Ingredients for filling
Eggs 3
Sugar 5 tbsp
Maple syrup 1 cup
Butter melted 3 tbsp
Vanilla essence ½ tsp
Walnuts coarsely chopped 1 ½ cup
Method for short crust pastry
In a mixing bowl beat 5 ounces butter and 4 ounces icing sugar till fluffy, add 1 egg and few drops of vanilla essence, fold in 7 ounces flour, mix well and leave to chill for 30 minutes. Then press into un greased 9 inches pie plate, prick with fork and bake blind for 10 minutes, remove cool and add filling. Re-bake on NO:5 for 40 minutes.
Method for filling
In a bowl beat 3 eggs and 5 tbsp sugar until smooth, add 1 cup maple syrup, 3 tbsp melted butter, ½ tsp vanilla essence and 1-1/2 cup walnut.
the substitute of maple syrup is honey:)
Cauliflower Manchurian by shireen
Cauliflower Manchurian
Ingredients
Cauliflower 250 gm
Flour ¼ cup
Corn flour 4 tbsp heaped
Salt ½ tsp
Ginger garlic paste 1 tbsp heaped
Garlic chopped 1 tbsp
Chopped onion 1 cup
Green Chile chopped 2
Coriander leaves chopped 2 tbsp
Soya sauce 2 tbsp
Ketchup ½ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Oil ¼ cup
Method
Make a paste of ¼ cup flour, 4 tbsp corn flour, ½ tsp salt, 1 tbsp ginger garlic paste and about ½ cup chilled water, dip the cauliflower florets in this paste and deep fry till golden brown and crisp. Remove keep aside, heat a ¼ cup in a wok and add 1 tbsp chopped garlic fry till light golden add 1 cup chopped onion and 2 chopped green chilies to it, now add 2 tbsp soya sauce, ½ cup ketchup, 2 tbsp vinegar and 1 tbsp sugar to it, add fried cauliflower to the mixture and mix well, garnish with 2 tbsp coriander leaves, serve hot.
note forgot to mention that the cauliflower gets double fry
fried the cauliflower twice. first she fried it and again before putting it on the manchurian mix she fried it for the second time, this way the cauliflower gets crunchy!!!
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
Ingredients
Cauliflower 250 gm
Flour ¼ cup
Corn flour 4 tbsp heaped
Salt ½ tsp
Ginger garlic paste 1 tbsp heaped
Garlic chopped 1 tbsp
Chopped onion 1 cup
Green Chile chopped 2
Coriander leaves chopped 2 tbsp
Soya sauce 2 tbsp
Ketchup ½ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Oil ¼ cup
Method
Make a paste of ¼ cup flour, 4 tbsp corn flour, ½ tsp salt, 1 tbsp ginger garlic paste and about ½ cup chilled water, dip the cauliflower florets in this paste and deep fry till golden brown and crisp. Remove keep aside, heat a ¼ cup in a wok and add 1 tbsp chopped garlic fry till light golden add 1 cup chopped onion and 2 chopped green chilies to it, now add 2 tbsp soya sauce, ½ cup ketchup, 2 tbsp vinegar and 1 tbsp sugar to it, add fried cauliflower to the mixture and mix well, garnish with 2 tbsp coriander leaves, serve hot.
note forgot to mention that the cauliflower gets double fry
fried the cauliflower twice. first she fried it and again before putting it on the manchurian mix she fried it for the second time, this way the cauliflower gets crunchy!!!
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
double fry meaning first you fry and when u think its done remove it and keep aside, then fry again for few more minutes for it to be more golden and stiff.
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