Coconut Halva by Munawar Latif
Ingredients
½ kg ground coconut
½ kg dried whole milk
1 kg sugar
12 small cardamoms
Saffron color as required
Method
Make sugar syrup of 1 kg sugar. Also add some water and 12 ground cardamoms when you put sugar on flame. When sugar syrup is ready, add ½ kg dried whole milk and ½ kg ground coconut mixed together. Cook for another 5 minutes. Shift your halva to a tray and let it stay for five minutes. Then cut into squares or any shape of your choice. Serve delicious Coconut Halva.
Tuesday, 18 December 2012
Double Ka Metha by Munawar Latif
Double Ka Metha
Required Ingredients
Bread 12 slices
Sugar 200 grams
Milk 1 liter
Almonds 10
Pistachio 10
Saffron ¼ tsp
Oil for frying
Kewra ¼ tsp
Method
In a medium cooking pot, boil 1 liter milk.
While milk is boiling, add 200 grams sugar, 5 almonds, 5 finely chopped pistachios, ¼ tsp kewra and ¼ tsp saffron.
Let it cook on a medium flame and keep stir continuously.
Now add bread crumbs of 2 slices of bread and mix till milk thickens.
Cut 10 slices of bread into 1 inch cubes and deep fry.
When bread cubes are golden brown in color, take out from oil and put on strainer.
In a deep platter, make a layer of thick milk and then a layer of fried bread cubes.
Repeat layers until platter is full.
Delicious Double ka Metha is ready.]
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Required Ingredients
Bread 12 slices
Sugar 200 grams
Milk 1 liter
Almonds 10
Pistachio 10
Saffron ¼ tsp
Oil for frying
Kewra ¼ tsp
Method
In a medium cooking pot, boil 1 liter milk.
While milk is boiling, add 200 grams sugar, 5 almonds, 5 finely chopped pistachios, ¼ tsp kewra and ¼ tsp saffron.
Let it cook on a medium flame and keep stir continuously.
Now add bread crumbs of 2 slices of bread and mix till milk thickens.
Cut 10 slices of bread into 1 inch cubes and deep fry.
When bread cubes are golden brown in color, take out from oil and put on strainer.
In a deep platter, make a layer of thick milk and then a layer of fried bread cubes.
Repeat layers until platter is full.
Delicious Double ka Metha is ready.]
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Bread and Jalebi Pudding by Munawar Latif
Bread and Jalebi Pudding
Required Ingredients
Eggs 4
Milk ½ liter
Butter 1 tbsp
Sugar 5 tbsp
Vanilla essence 2-3 drops
Bread 2 slices
Jalebi 1 cup
Raisins 1 tbsp
Yellow color 2-3 drops
Method
In a baking dish, add 5tbsp sugar and 4 eggs and whisk.
Add ½ liter milk along with few drops of vanilla essence and yellow food color.
Crush 2 bread slices with hand and add in to the mixture along with 1 tbsp butter.
1 cup jalebi pieces and raisins are added in the end.
Keep the dish in a preheated oven at 180 c for at least 30-40 minutes.
Your Bread and Jalebi Pudding is ready.
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Required Ingredients
Eggs 4
Milk ½ liter
Butter 1 tbsp
Sugar 5 tbsp
Vanilla essence 2-3 drops
Bread 2 slices
Jalebi 1 cup
Raisins 1 tbsp
Yellow color 2-3 drops
Method
In a baking dish, add 5tbsp sugar and 4 eggs and whisk.
Add ½ liter milk along with few drops of vanilla essence and yellow food color.
Crush 2 bread slices with hand and add in to the mixture along with 1 tbsp butter.
1 cup jalebi pieces and raisins are added in the end.
Keep the dish in a preheated oven at 180 c for at least 30-40 minutes.
Your Bread and Jalebi Pudding is ready.
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ASSORTED FRENCH TOASTS by Munawar Latif
ASSORTED FRENCH TOASTS
1. PLAIN FRENCH TOASTS.
Ingredients.
Plain bread slices 6
Milk 1/2 cup.
Sugar 2 table spoon.
Egg 1
Vanilla essence .few drops.
Frying oil few table spoon as required..
Preparation steps.
Make batter of ½ cup milk, 02 table spoon sugar, 01 no egg & few drops of vanilla essence, put them in a bowl, and beat them till fine mixer with a whisk.
Take 06 bread slices, cut their sides, then cut them into tri- angle shapes. Put the bread slices into the batter.
Take frying pan, put on the fire, put 01 tea spoon of oil to get hot. Put the dipped bread slices in to the frying pan to fry one by one. Fry them from both sides till they turned golden color. Remove the French toasts from the frying pan to serve.
2. BANANA FRENCH TOASTS.
Ingredients.
Plain bread slices 6.
Milk 1/2 cup.
Sugar 2 table spoon.
Egg 1 .
Vanilla essence .few drops
Bananas 3
Frying oil few table spoon as required.
Preparation steps.
Follow the step 01 & 02 as above preparation steps for making batter & cutting shape of bread slices.
Now peel 03 n0s bananas, spread them on the slice bread, cover the top with another slice, just like a sandwich, now dip it into the batter.
Put the frying pan on the fire, let it get hot, put some drops of oil into the pan, as oil get heated, put the dipped slices into the pan, fry from both sides , till they turn golden brown color. Remove it from the pan. Serve hot.
Cont. next pg.
AASORTED FRENCH TOASTS.
3.SWEET CHEESE FRENCH TOASTS.
Ingredients.
Plain brad slices 6
Milk 1/2 cup
Sugar 4 table spoon.
Egg 1
Cheddar cheese 50 gm.
Frying oil few table spoon as required.
Vanilla Essence few drops.
Preparation steps.
Follow the steps no1 & no2 as above preparation steps for making batter & cutting shape of bread slices.
Now grate the cheese, add 02 table spoon suger into the grated cheese, mix them properly, till the texture become fine paste.
Spread the cheese paste on the sliced bread, put the other slice on top of the spread, just like sandwich, dip the sandwich into the batter.
Fry the cheese spread slices on a frying pan, as you have done with the rest of French toasts.
1. PLAIN FRENCH TOASTS.
Ingredients.
Plain bread slices 6
Milk 1/2 cup.
Sugar 2 table spoon.
Egg 1
Vanilla essence .few drops.
Frying oil few table spoon as required..
Preparation steps.
Make batter of ½ cup milk, 02 table spoon sugar, 01 no egg & few drops of vanilla essence, put them in a bowl, and beat them till fine mixer with a whisk.
Take 06 bread slices, cut their sides, then cut them into tri- angle shapes. Put the bread slices into the batter.
Take frying pan, put on the fire, put 01 tea spoon of oil to get hot. Put the dipped bread slices in to the frying pan to fry one by one. Fry them from both sides till they turned golden color. Remove the French toasts from the frying pan to serve.
2. BANANA FRENCH TOASTS.
Ingredients.
Plain bread slices 6.
Milk 1/2 cup.
Sugar 2 table spoon.
Egg 1 .
Vanilla essence .few drops
Bananas 3
Frying oil few table spoon as required.
Preparation steps.
Follow the step 01 & 02 as above preparation steps for making batter & cutting shape of bread slices.
Now peel 03 n0s bananas, spread them on the slice bread, cover the top with another slice, just like a sandwich, now dip it into the batter.
Put the frying pan on the fire, let it get hot, put some drops of oil into the pan, as oil get heated, put the dipped slices into the pan, fry from both sides , till they turn golden brown color. Remove it from the pan. Serve hot.
Cont. next pg.
AASORTED FRENCH TOASTS.
3.SWEET CHEESE FRENCH TOASTS.
Ingredients.
Plain brad slices 6
Milk 1/2 cup
Sugar 4 table spoon.
Egg 1
Cheddar cheese 50 gm.
Frying oil few table spoon as required.
Vanilla Essence few drops.
Preparation steps.
Follow the steps no1 & no2 as above preparation steps for making batter & cutting shape of bread slices.
Now grate the cheese, add 02 table spoon suger into the grated cheese, mix them properly, till the texture become fine paste.
Spread the cheese paste on the sliced bread, put the other slice on top of the spread, just like sandwich, dip the sandwich into the batter.
Fry the cheese spread slices on a frying pan, as you have done with the rest of French toasts.
CHICKEN FINGER TOAST by chef Munawar Latif
Munawar Latif LIVELY WEEKENDS
CHICKEN FINGER TOAST
Ingredients.
Chicken mince meat 250 gm
Salt & pepper as taste
Garlic & ginger paste 1 tea spoon
Lemon juice 1/2 tea spoon
Bread slice 5
Eggs 3
Un- toasted bread crumbs 250 gm
Frying oil 1/2 liter
Cooking steps:
Take 250 gm chicken fine mince. Marinade it with 01 tea spoon garlic & ginger, ½ tea spoon lemon juice, 01 no egg. Mix the till the texture is combined.
Now we will cut the bread slices sides.
Spread the chicken mince paste on the bread slices, equally quantity. Cut the spread slices 03 equal finger shapes.
Beat 02 nos eggs in a bowl, put the chicken fingers into the beaten eggs, and coat them with un-toasted bread properly.
Take a woke or deep frying pan, put ½ liter oil, let the oil get hot on medium heat. Fry the chicken finger toasts, drop one by one in the hot oil. Fry it till they turn to golden brown color. Remove them from the wok. Serve it hot & crispy.
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CHICKEN FINGER TOAST
Ingredients.
Chicken mince meat 250 gm
Salt & pepper as taste
Garlic & ginger paste 1 tea spoon
Lemon juice 1/2 tea spoon
Bread slice 5
Eggs 3
Un- toasted bread crumbs 250 gm
Frying oil 1/2 liter
Cooking steps:
Take 250 gm chicken fine mince. Marinade it with 01 tea spoon garlic & ginger, ½ tea spoon lemon juice, 01 no egg. Mix the till the texture is combined.
Now we will cut the bread slices sides.
Spread the chicken mince paste on the bread slices, equally quantity. Cut the spread slices 03 equal finger shapes.
Beat 02 nos eggs in a bowl, put the chicken fingers into the beaten eggs, and coat them with un-toasted bread properly.
Take a woke or deep frying pan, put ½ liter oil, let the oil get hot on medium heat. Fry the chicken finger toasts, drop one by one in the hot oil. Fry it till they turn to golden brown color. Remove them from the wok. Serve it hot & crispy.
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ASSORTED MUFFINS.( Chocolate, Resins, Tutti- fruity ) by Munawar Latif
by LIVELY WEEKENDS Munawar Latif
Dear Aisha, hope all is well. Answer to ur questen, how much coco powder to be added in the sponge mix, u have add 02 tea spoon of coco powder in the sponge mix & mix it well till it get combine completly. I hope I have given to the answer. Take care.
ASSORTED MUFFINS.( Chocolate, Resins, Tutti- fruity )
CHOCOLATE MUFFIN.
Ingredients.
White flour2 cups
Icing sugar2 cups
Coco powder 2 to 03 table spoons
Butter 150 gm
Eggs 4 nos
Preparation steps
1. Pre-the oven to 300f.
Take mixer bowl, put 150 gm of butter, 02 cups of icing sugar, 04 nos of eggs, beat them on slow speed for 3 minutes or the material is combined well, again start the mixer on slow speed, add 02 cups of white flour slowly into the mixer bowl, till it is mix properly for another 03 minutes, then on fast motion for 03 minutes.
Now take the muffin try, grease it with butter, and put equal quantity of the muffin batter into the muffins moulds.
Put the try for baking into the pre-heated oven for 15 to 20 minutes, check them from middle with tooth pick, if it comes out clean it means it ready, not bake it for further couple of minutes. Remove it from the oven, leave it for cooling.
RAISINS MUFFINS.
Ingredients
White flour2 cups
Icing sugar 2 cups
Butter 150 gm
Eggs 04
Resins 100gm
Preparation steps.
Follow the above preparation steps, add the resins in it, follow the same procedure for baking.
Tutti- fruity Muffins.
Ingredients. Take same measurements of the ingredients; accept the mix fruit 100gm can.
u have add 02 tea spoon of coco powder in the sponge mix & mix it well till it get combine completly. to make chocolate muffins
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ASSORTED MUFFINS.( Chocolate, Resins, Tutti- fruity ) (SUNDAY 1ST AUGUST 2010) CHOCOLATE MUFFIN. Ingredients. White flour2 cups Icing sugar2 cups Coco powder 2 to 03 table spoons Butter 150 gm Eggs 4 nos Preparation steps 1. Pre-the oven to 300f. Take mixer bowl, put 150 gm of butter, 02 cups of icing sugar, 04 nos of eggs, beat them on slow speed for 3 minutes or the material is combined well, again start the mixer on slow speed, add 02 cups of white flour slowly into the mixer bowl, till it is mix properly for another 03 minutes, then on fast motion for 03 minutes. Now take the muffin try, grease it with butter, and put equal quantity of the muffin batter into the muffins moulds. Put the try for baking into the pre-heated oven for 15 to 20 minutes, check them from middle with tooth pick, if it comes out clean it means it ready, not bake it for further couple of minutes. Remove it from the oven, leave it for cooling. RAISINS MUFFINS. Ingredients White flour2 cups Icing sugar 2 cups Butter 150 gm Eggs 04 Resins 100gm Preparation steps. Follow the above preparation steps, add the resins in it, follow the same procedure for baking. Tutti- fruity Muffins. Ingredients. Take same measurements of the ingredients; accept the mix fruit 100gm can.
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MANGO ICED (SUN. 25TH JULY,2010)
Ingredients.
1/2 kg. Mango
1/2 cup Sugar
200ml Cream
1/2 cup .Milk
Mango essence optional couple drops.
Cooking steps.
1.Make ½ kg mango pulp. Take a blender jug, put mango pulp, ½ cup sugar, 200 ml cream, ½ cup milk & couple of drops mango essence, blend them till fine texture.
2.Take a medium size cooking pot , pour the blended mango mixer into the pot, put the pot on the fire , cook it on medium heat, till it comes to boiling point. Remove it from fire, let get cool at room temperature.
3.Convert it into a bowl or any suitable container, then deep freeze it.
4.Scope it from the container, serve it frozen.
Dear Aisha, hope all is well. Answer to ur questen, how much coco powder to be added in the sponge mix, u have add 02 tea spoon of coco powder in the sponge mix & mix it well till it get combine completly. I hope I have given to the answer. Take care.
ASSORTED MUFFINS.( Chocolate, Resins, Tutti- fruity )
CHOCOLATE MUFFIN.
Ingredients.
White flour2 cups
Icing sugar2 cups
Coco powder 2 to 03 table spoons
Butter 150 gm
Eggs 4 nos
Preparation steps
1. Pre-the oven to 300f.
Take mixer bowl, put 150 gm of butter, 02 cups of icing sugar, 04 nos of eggs, beat them on slow speed for 3 minutes or the material is combined well, again start the mixer on slow speed, add 02 cups of white flour slowly into the mixer bowl, till it is mix properly for another 03 minutes, then on fast motion for 03 minutes.
Now take the muffin try, grease it with butter, and put equal quantity of the muffin batter into the muffins moulds.
Put the try for baking into the pre-heated oven for 15 to 20 minutes, check them from middle with tooth pick, if it comes out clean it means it ready, not bake it for further couple of minutes. Remove it from the oven, leave it for cooling.
RAISINS MUFFINS.
Ingredients
White flour2 cups
Icing sugar 2 cups
Butter 150 gm
Eggs 04
Resins 100gm
Preparation steps.
Follow the above preparation steps, add the resins in it, follow the same procedure for baking.
Tutti- fruity Muffins.
Ingredients. Take same measurements of the ingredients; accept the mix fruit 100gm can.
u have add 02 tea spoon of coco powder in the sponge mix & mix it well till it get combine completly. to make chocolate muffins
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ASSORTED MUFFINS.( Chocolate, Resins, Tutti- fruity ) (SUNDAY 1ST AUGUST 2010) CHOCOLATE MUFFIN. Ingredients. White flour2 cups Icing sugar2 cups Coco powder 2 to 03 table spoons Butter 150 gm Eggs 4 nos Preparation steps 1. Pre-the oven to 300f. Take mixer bowl, put 150 gm of butter, 02 cups of icing sugar, 04 nos of eggs, beat them on slow speed for 3 minutes or the material is combined well, again start the mixer on slow speed, add 02 cups of white flour slowly into the mixer bowl, till it is mix properly for another 03 minutes, then on fast motion for 03 minutes. Now take the muffin try, grease it with butter, and put equal quantity of the muffin batter into the muffins moulds. Put the try for baking into the pre-heated oven for 15 to 20 minutes, check them from middle with tooth pick, if it comes out clean it means it ready, not bake it for further couple of minutes. Remove it from the oven, leave it for cooling. RAISINS MUFFINS. Ingredients White flour2 cups Icing sugar 2 cups Butter 150 gm Eggs 04 Resins 100gm Preparation steps. Follow the above preparation steps, add the resins in it, follow the same procedure for baking. Tutti- fruity Muffins. Ingredients. Take same measurements of the ingredients; accept the mix fruit 100gm can.
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MANGO ICED (SUN. 25TH JULY,2010)
Ingredients.
1/2 kg. Mango
1/2 cup Sugar
200ml Cream
1/2 cup .Milk
Mango essence optional couple drops.
Cooking steps.
1.Make ½ kg mango pulp. Take a blender jug, put mango pulp, ½ cup sugar, 200 ml cream, ½ cup milk & couple of drops mango essence, blend them till fine texture.
2.Take a medium size cooking pot , pour the blended mango mixer into the pot, put the pot on the fire , cook it on medium heat, till it comes to boiling point. Remove it from fire, let get cool at room temperature.
3.Convert it into a bowl or any suitable container, then deep freeze it.
4.Scope it from the container, serve it frozen.
Coconut Lemon Slice by rida
Coconut Lemon Slice
Ingredients
Biscuits Crushed 1 cup
Desiccated Coconut 1 cup
Condensed Milk 1 tin
Butter 100 gm
Lemon rind 1 tsp
Ingredients for Icing
Castor Sugar 1 cup
Butter 1 tbsp
Water 1 tbsp
Lemon juice 2 tbsp
Coconut for garnishing
Method
In a bowl mix together 1 cup crushed biscuit, 1 cup desiccated coconut and 1 tsp lemon rind. Mix well.
In sauce pan heat 100 gm butter, add 1 tin condensed milk and mix well.
Mix both the mixtures and put in a tin, chill for 15 minutes till firm.
Method for Icing
Mix together 1 cup castor sugar, 1 tbsp butter, 2 tbsp lemon juice and 1 tbsp water. Spread in tin on the biscuit base.
Spread some desiccated coconut on top and serve chilled
Ingredients
Biscuits Crushed 1 cup
Desiccated Coconut 1 cup
Condensed Milk 1 tin
Butter 100 gm
Lemon rind 1 tsp
Ingredients for Icing
Castor Sugar 1 cup
Butter 1 tbsp
Water 1 tbsp
Lemon juice 2 tbsp
Coconut for garnishing
Method
In a bowl mix together 1 cup crushed biscuit, 1 cup desiccated coconut and 1 tsp lemon rind. Mix well.
In sauce pan heat 100 gm butter, add 1 tin condensed milk and mix well.
Mix both the mixtures and put in a tin, chill for 15 minutes till firm.
Method for Icing
Mix together 1 cup castor sugar, 1 tbsp butter, 2 tbsp lemon juice and 1 tbsp water. Spread in tin on the biscuit base.
Spread some desiccated coconut on top and serve chilled
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