Cheese Cross
Ingredients
Flour 1 cup
Egg 1
Castor sugar 2 tbsp
Butter 50 gm
Yeast 1 tsp
Luke warm milk (to knead) as required
Sliced cheese 4
Method
1)In a bowl add 1 cup flour ,1 tsp yeast, half an egg, 50 gm butter, and Luke warm milk. Knead until soft and smooth dough is formed.
2) Leave the dough for ½ hour to rise. Now knead again.
3)Make 4 portions. Shape each portion into a square.
Put a cheese slice on each. Now roll it from one side. Brush with beaten egg. Sprinkle castor sugar on top.
4) Bake in a pre heated oven at 200 C for 20 minutes
Monday, 17 December 2012
DRINKS by rida
DRINKS
Summer Mango Punch
Ingredients
Mango pieces 1 cup
Pine apple juice 1 glass
Lemon juice 2 tbsp
Ice 1 cup
Cinnamon powder a pinch
Mint leaves to garnish
Method
1) In a blender add 1 cup mango pieces, 1 glass pineapple juice, 2 tbsp lemon juice, and 1 cup ice. Blend well and pour into a glass.
2) Sprinkle a pinch of cinnamon powder on top, garnish with mint leaves and serve.
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Ginger Fruit Punch
Ingredients
Ginger chopped 1 tsp
Sugar 2 tbsp
Orange juice ½ cup
Lemon juice 4 tbsp
Club soda 1 bottle
Ice as per need
Method
In blender put 1 tsp chopped Ginger, 2 tbsp Sugar, ½ cup Orange juice, 4 tbsp Lemon juice, 1 bottle Club soda and Ice. Blend well and serve. garnish with julienne ginger.
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Mango Float
Ingredients
Mango Chopped 1 cup
Honey 2 tbsp
Milk 1 glass
Ice 1 cup
Almond (fried and chopped) 1 tbsp
Vanilla ice-cream 1 cup
Method
Blend together 1 cup Chopped Mango, 2 tbsp Honey, 1 glass Milk and 1 cup Ice. Garnish with chopped almond and vanilla ice-cream
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Blue Hawaiian Drink
Ingredient
Pineapple juice 1 glass
Blue food color a pinch
Coconut milk 1 glass
Pineapple 1 cup
Cherries 4
Ice 1 cup
Method
In blender put 1 glass Pineapple juice, a pinch of Blue food color, 1 glass Coconut milk, 1 cup Pineapple and 1 cup Ice. Blend well. Pour in glass, garnish with cherries and serve chilled
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Mango Squash
Ingredients
Mangoes 1 kg
Water ½ litters
Sugar 1 kg
...Citric Acid 2 tbsp
Sodium benzoate ¼ tsp
Method
Peel 1 kg mangoes and cut into pieces. Cook mango pieces with ½ litter water till mango pieces are tender. Blend this mixture in a blender. Drain the mixture and allow cooking again. Add in 1 kg sugar and cook till sugar dissolves. Now add in 2 tbsp citric acid and ¼ tsp sodium benzoate. Shake well, leave it to cool and fill in sterilized bottles.
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Polka Dot Milk Shake
Ingredients
Milk 2 glass
Vanilla Ice cream 1 cup
Strawberry Syrup 4 tbsp
Vanilla Essence 1/4 tsp
Marsh Milo 6
Ice as required
Method
Put strawberry syrup in fridge to chill now blend milk, strawberry syrup, ice & vanilla essence in blender. Put marshmallo & ice cream in glass now fiil the glass with shake.
Summer Mango Punch
Ingredients
Mango pieces 1 cup
Pine apple juice 1 glass
Lemon juice 2 tbsp
Ice 1 cup
Cinnamon powder a pinch
Mint leaves to garnish
Method
1) In a blender add 1 cup mango pieces, 1 glass pineapple juice, 2 tbsp lemon juice, and 1 cup ice. Blend well and pour into a glass.
2) Sprinkle a pinch of cinnamon powder on top, garnish with mint leaves and serve.
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Ginger Fruit Punch
Ingredients
Ginger chopped 1 tsp
Sugar 2 tbsp
Orange juice ½ cup
Lemon juice 4 tbsp
Club soda 1 bottle
Ice as per need
Method
In blender put 1 tsp chopped Ginger, 2 tbsp Sugar, ½ cup Orange juice, 4 tbsp Lemon juice, 1 bottle Club soda and Ice. Blend well and serve. garnish with julienne ginger.
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Mango Float
Ingredients
Mango Chopped 1 cup
Honey 2 tbsp
Milk 1 glass
Ice 1 cup
Almond (fried and chopped) 1 tbsp
Vanilla ice-cream 1 cup
Method
Blend together 1 cup Chopped Mango, 2 tbsp Honey, 1 glass Milk and 1 cup Ice. Garnish with chopped almond and vanilla ice-cream
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Blue Hawaiian Drink
Ingredient
Pineapple juice 1 glass
Blue food color a pinch
Coconut milk 1 glass
Pineapple 1 cup
Cherries 4
Ice 1 cup
Method
In blender put 1 glass Pineapple juice, a pinch of Blue food color, 1 glass Coconut milk, 1 cup Pineapple and 1 cup Ice. Blend well. Pour in glass, garnish with cherries and serve chilled
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Mango Squash
Ingredients
Mangoes 1 kg
Water ½ litters
Sugar 1 kg
...Citric Acid 2 tbsp
Sodium benzoate ¼ tsp
Method
Peel 1 kg mangoes and cut into pieces. Cook mango pieces with ½ litter water till mango pieces are tender. Blend this mixture in a blender. Drain the mixture and allow cooking again. Add in 1 kg sugar and cook till sugar dissolves. Now add in 2 tbsp citric acid and ¼ tsp sodium benzoate. Shake well, leave it to cool and fill in sterilized bottles.
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Polka Dot Milk Shake
Ingredients
Milk 2 glass
Vanilla Ice cream 1 cup
Strawberry Syrup 4 tbsp
Vanilla Essence 1/4 tsp
Marsh Milo 6
Ice as required
Method
Put strawberry syrup in fridge to chill now blend milk, strawberry syrup, ice & vanilla essence in blender. Put marshmallo & ice cream in glass now fiil the glass with shake.
Sindhi Biryani by rida
Sindhi Biryani
Ingredients
Rice (boiled) ½ kg
Chicken ½ kg
Potato ½ kg
Plum 50 gm
Yogurt 375 gm
Tomato 250 gm
Mint leaves ½ bunches
Fresh coriander ½ bunch
Green chilies 6
Lemon 2
All spice(Whole) 1 tbsp
Star anise 4
Yellow color ¼ tsp
Turmeric powder ½ tsp
Chili powder 1 tbsp
All spice powder 1 tsp
Coriander powder 2 tsp
Salt 1-1/2 tsp
Onion chopped 2
Ginger garlic paste 2 tsp
Oil 1 cup
Method
1)In a pan heat 1 cup oil, add 2 onions chopped and fry till golden brown. Add 1/2kg chicken and ½ kg potatoes and fry well.
2)Now add 2 tsp ginger garlic paste, 250 gm yogurt, 50 gm plum, 1 tbsp whole spices, 4 star anise, ½ tsp turmeric, 1 tbsp red chili powder, 1-1/2 tsp salt, 1 tsp all spice powder, and 2 tsp coriander powder.
3) Fry on low flame for 20 minutes. Add sliced tomatoes, fresh coriander, mint leaves, and green chilies. Fry for 5 minutes until the oil forms a separate layer on top. Now put ½ kg boiled rice, sprinkle yellow food color on top, cover and simmer for 20 minutes
Ingredients
Rice (boiled) ½ kg
Chicken ½ kg
Potato ½ kg
Plum 50 gm
Yogurt 375 gm
Tomato 250 gm
Mint leaves ½ bunches
Fresh coriander ½ bunch
Green chilies 6
Lemon 2
All spice(Whole) 1 tbsp
Star anise 4
Yellow color ¼ tsp
Turmeric powder ½ tsp
Chili powder 1 tbsp
All spice powder 1 tsp
Coriander powder 2 tsp
Salt 1-1/2 tsp
Onion chopped 2
Ginger garlic paste 2 tsp
Oil 1 cup
Method
1)In a pan heat 1 cup oil, add 2 onions chopped and fry till golden brown. Add 1/2kg chicken and ½ kg potatoes and fry well.
2)Now add 2 tsp ginger garlic paste, 250 gm yogurt, 50 gm plum, 1 tbsp whole spices, 4 star anise, ½ tsp turmeric, 1 tbsp red chili powder, 1-1/2 tsp salt, 1 tsp all spice powder, and 2 tsp coriander powder.
3) Fry on low flame for 20 minutes. Add sliced tomatoes, fresh coriander, mint leaves, and green chilies. Fry for 5 minutes until the oil forms a separate layer on top. Now put ½ kg boiled rice, sprinkle yellow food color on top, cover and simmer for 20 minutes
Frozen Banana Coconut Dessert by rida
Frozen Banana Coconut Dessert
Ingredients
Coconut milk 1 cup
Milk 1 glass
Eggs 2
Sugar 2 tbsp
Gelatin powder 2 tbsp
Luke warm water 4 tbsp
Banana (mashed) 2
Banana jelly 1 packet
Method
1)In a bowl beat 1 cup coconut milk, 1 glass milk, 2 eggs and 2 tbsp sugar.
2)Put this mixture in a sauce pan, put some water in another pan, boil the water, and lower the sauce pan in it and cook the milk mixture till it thickens
3) Add 2 tbsp gelatin powder dissolved in 4 tbsp Luke warm water. Turn the flame off and leave it to cool. Add 2 mashed bananas.
4)Meanwhile beat prepared banana jelly with fork. Put beaten jelly in a serving bowl. Pour the prepared mixture on top of the jelly, freeze for ½ hour till firm. Serve chilled.
Ingredients
Coconut milk 1 cup
Milk 1 glass
Eggs 2
Sugar 2 tbsp
Gelatin powder 2 tbsp
Luke warm water 4 tbsp
Banana (mashed) 2
Banana jelly 1 packet
Method
1)In a bowl beat 1 cup coconut milk, 1 glass milk, 2 eggs and 2 tbsp sugar.
2)Put this mixture in a sauce pan, put some water in another pan, boil the water, and lower the sauce pan in it and cook the milk mixture till it thickens
3) Add 2 tbsp gelatin powder dissolved in 4 tbsp Luke warm water. Turn the flame off and leave it to cool. Add 2 mashed bananas.
4)Meanwhile beat prepared banana jelly with fork. Put beaten jelly in a serving bowl. Pour the prepared mixture on top of the jelly, freeze for ½ hour till firm. Serve chilled.
Mint Frosting Muffins by rida
Mint Frosting Muffins
Ingredients
Flour 1 cup
Castor Sugar 1 cup
Butter 100 gm
Eggs 2
Baking powder 1 tsp
Mint essence ½ tsp
Ingredients for frosting
Butter 50 gm
Castor sugar 1 cup
Mint essence few drops
Method for frosting
Beat 50 gm of butter with 1 cup castor sugar and few drops of mint essence.
Method for muffins
Beat 100 gm butter with 1 cup castor sugar. Sieve 1 cup flour and 1 tsp baking powder mixture. Add ½ tsp mint essence and 2 eggs in butter mixture. Fold in sieved flour mixture. Pour this mixture in a greased muffins mould. Bake in a pre heated oven of 180 degrees for 20 minutes. Take it out of oven and garnish with frosting
Ingredients
Flour 1 cup
Castor Sugar 1 cup
Butter 100 gm
Eggs 2
Baking powder 1 tsp
Mint essence ½ tsp
Ingredients for frosting
Butter 50 gm
Castor sugar 1 cup
Mint essence few drops
Method for frosting
Beat 50 gm of butter with 1 cup castor sugar and few drops of mint essence.
Method for muffins
Beat 100 gm butter with 1 cup castor sugar. Sieve 1 cup flour and 1 tsp baking powder mixture. Add ½ tsp mint essence and 2 eggs in butter mixture. Fold in sieved flour mixture. Pour this mixture in a greased muffins mould. Bake in a pre heated oven of 180 degrees for 20 minutes. Take it out of oven and garnish with frosting
Chutney Aaloo Paratha by rida
Chutney Aaloo Paratha
Ingredients
Four (knead) ½ kg
Potato (boiled and Mashed) 1/2kg
Salt 1 tsp
Dry Flour 2 tbsp
Ghee/oil for frying
Ingredients for chutney
Tomato 1
Green chilies 4
Cumin roasted 2 tsp
Whole coriander roasted 2tsp
Mint ½ bunch
Garlic 4 clove
Carom seeds 1 tsp
Lemon juice 4 tbsp
Tomato ketchup 4 tbsp
Onion 1
Method for making chutney:-
1)In a food processor, process together 1 chopped tomato,4 chopped green chilies,2tsp cumin,2tsp coriander powder, mint leaves,4 garlic cloves, 1tsp carom seeds,4tbsp lemon juice,4tbsp ketchup, and 1chopped onion.
Method for making paratha roll:-
2) In a bowl, add 2tbsp dried flour, 1/2 kg mashed potatoes, 1tsp salt and chutney. Mix all the ingredients well.
3)Now divide the dough into equal portions, roughly the size of a ball. With a rolling pin roll out the dough into flat circular shape.
4)Fill the dough with the mashed potato mixture .Roll it again and fry the paratha on a flat pan.
5) Serve with chutney and salad
Ingredients
Four (knead) ½ kg
Potato (boiled and Mashed) 1/2kg
Salt 1 tsp
Dry Flour 2 tbsp
Ghee/oil for frying
Ingredients for chutney
Tomato 1
Green chilies 4
Cumin roasted 2 tsp
Whole coriander roasted 2tsp
Mint ½ bunch
Garlic 4 clove
Carom seeds 1 tsp
Lemon juice 4 tbsp
Tomato ketchup 4 tbsp
Onion 1
Method for making chutney:-
1)In a food processor, process together 1 chopped tomato,4 chopped green chilies,2tsp cumin,2tsp coriander powder, mint leaves,4 garlic cloves, 1tsp carom seeds,4tbsp lemon juice,4tbsp ketchup, and 1chopped onion.
Method for making paratha roll:-
2) In a bowl, add 2tbsp dried flour, 1/2 kg mashed potatoes, 1tsp salt and chutney. Mix all the ingredients well.
3)Now divide the dough into equal portions, roughly the size of a ball. With a rolling pin roll out the dough into flat circular shape.
4)Fill the dough with the mashed potato mixture .Roll it again and fry the paratha on a flat pan.
5) Serve with chutney and salad
Triple mango desert by rida
Triple mango desert
Ingredients
Simple Cake 1 pond
Mango Jelly 1 packet
Mango (cut into Cubes) ½ kg
Dairy Cream 250 gm
Sugar 1 cup
Mango essence ½ tsp
Pistachio 50 gm
Cherry for garnish
Method
Cut the cake into small pieces, put in a serving bowl. Cook mango jelly in 2 cups of water. Now pour jelly on cake pieces. Beat cream with 2 tbsp sugar and ½ tsp mango essence; pour the cream in serving bowl on cake pieces. In a pan cook mangoes with remaining sugar, when sugar melt, turn the flame off. Cool this mixture and pour on cake, garnish with cherry and pistachio. Chill and serve.
Ingredients
Simple Cake 1 pond
Mango Jelly 1 packet
Mango (cut into Cubes) ½ kg
Dairy Cream 250 gm
Sugar 1 cup
Mango essence ½ tsp
Pistachio 50 gm
Cherry for garnish
Method
Cut the cake into small pieces, put in a serving bowl. Cook mango jelly in 2 cups of water. Now pour jelly on cake pieces. Beat cream with 2 tbsp sugar and ½ tsp mango essence; pour the cream in serving bowl on cake pieces. In a pan cook mangoes with remaining sugar, when sugar melt, turn the flame off. Cool this mixture and pour on cake, garnish with cherry and pistachio. Chill and serve.
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