BANOFFEE SWEET
Ingredients
for crust:
1 1/2 cups digestive biscuits, ( finely crushed)
10 tablespoons butter, softened
for filling:
2 (14-ounce) cans sweetened condensed milk(not evaporated) 14 oz is almost 397 grams
3 large bananas or 6 samall bananas (sliced)
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla or cocoa powde...r (what ever u like.. but i like cocoa)
some semisweet choclate to grate and garnish on top
Preperation for crust:
Mix digestive biscuits crumbs with softened butter and press mixture into lightly greesed 9-inch pie plate. and cool it in freezer for 20 mins.
to make the toffee:
take 2 cans of condensed milk and put in in a pan 3 quarter filled with water and put it on stove for boiling for about 3 to 4 hours, meanwhile keep checking the quantity of water, and maintaine the ratio of water in the pan.
after 3.5 hours take the tins out of the water with and shut down the stove... let the tins cooled. and the open the can, do not open it directly...
u will see that condensed milk has turned to caramelized toffee colour... thta the thing we will need for our banofee..
filling:
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. pour Sliced bananas layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla essence or cocoa powder and spread on top of toffee filling and bananas.
now grate choclate bars on the top of the cream layer...
and let it cool in fridge for 6 to 8 hours or until set, or in freezer for 1 to 2 hours until set.
Enjoy
note condensed milk in which there is sugar... but if u avoid tht much sweet thn u can omit the cofectioners sugar.. caz main taste in this recipe is due to that toffeee... which is condensed milk...
note u have to put sealed condesed milk tins in water.. not boiling water.. u will put them in before the water to boil... n 4 hours is the max tym... it can also take 3 hours... dependent upon ur stove flame intensity... n ur on tym observtion of water... dnt let the water dry... keep watching meanwhile... and whenever water dries to 2 quaters... fill it again... ok
note u can make it a day b4 and keep it in fridge... but remember keep it in fridge only... donot deep freeze it overnight..and dn forget to cover it well cz whipping cream absorbs smells very soon.. and as we all know we keep lots of other stuffs in our fridge so b very sure in covering ur dessert...
for fridge the tym duration is maximum 6 hours... and for freezer is 2 hours
note honey bananas will not turn black inshaAllah... they ll b coated with caremal and cream thats y dont worri about that... and basically this dish is refrigerated for 6-8 hours in fridge...
note if u found a condensed milk in the market that is caramel one...i mean us per likha hai caramel condensed milk....n its colour is somewot brownish that wot it showd on the tin.then use it
u can use that tin directly cuz if we are making caramel condensd milk then no need to cook condensed milk in water for 3-4 hours
Tuesday, 18 December 2012
Chocolate Mousse Cake
Chocolate Mousse Cake
Ingredients
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
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9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
Mix with finely ground hazelnuts and cocoa powder.
Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
Cool the cake.
Melt finely chopped dark chocolate over hot water.
Beat the egg yolks with 2 oz sugar until white.
Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
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Ingredients
4 egg whites
½ cup (110 g) sugar
5 oz (140 g) hazelnuts, finely ground
2 tablespoons unsweetened cocoa powder
--------
9 oz (250 g) dark semi or bittersweet chocolate (60-70%)
4 egg yolks
1/3 cup (70 g) sugar
¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
Mix with finely ground hazelnuts and cocoa powder.
Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
Cool the cake.
Melt finely chopped dark chocolate over hot water.
Beat the egg yolks with 2 oz sugar until white.
Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C.
Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
Transfer to the cake tin, and place in the refrigerator for several hours.
If served cold the filling appears more like chocolate truffle than mousse. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
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Chicken Jalfrezi BY SHIREEN
Chicken Jalfrezi
Ingredients
Chicken boneless ½ kg
Capsicum 2
Onion 2
Tomatoes (finely chopped) 3
Green chilies (cut in strips) 4
Yogurt 1 cup
Oil ½ cup
National Chicken Jalfrezi Masala 1 packet
Method
Marinate chicken cubes with 1 packet of National Chicken Jalfrezi Masala for 15 minutes. In a pan heat ½ cup oil, add 3 chopped tomatoes and fry well till oil comes on top and the tomatoes are tender. Now add in marinated chicken. Fry for 10 minutes, add 2 cubed capsicums, 2 onions chopped and 4 sliced green chilies, cook for another 5 minutes. Remove and serve with boiled rice.
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Ingredients
Chicken boneless ½ kg
Capsicum 2
Onion 2
Tomatoes (finely chopped) 3
Green chilies (cut in strips) 4
Yogurt 1 cup
Oil ½ cup
National Chicken Jalfrezi Masala 1 packet
Method
Marinate chicken cubes with 1 packet of National Chicken Jalfrezi Masala for 15 minutes. In a pan heat ½ cup oil, add 3 chopped tomatoes and fry well till oil comes on top and the tomatoes are tender. Now add in marinated chicken. Fry for 10 minutes, add 2 cubed capsicums, 2 onions chopped and 4 sliced green chilies, cook for another 5 minutes. Remove and serve with boiled rice.
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Mexican Chimichangas
Mexican Chimichangas by shireen
Ingredients
Tortillas 4
Chili beef 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying
Method for Chimichangas
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour
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Tahaali Chaudhry Mexican Chimichangas
Ingredients Tortillas 4Chili beef 2 cupsSalsa 4 tbspSour cream 4 tbspGrated cheddar cheese 4 tbspSpring onion 4 tbspOil for frying
Method for ChimichangasMake 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated ... See Morecheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.
23 hours ago · LikeUnlike · FlagTahaali Chaudhry Mexican chalupas
Ingredients for tortillas
Flour 2 cupsBaking powder ½ tspSalt ½ tspOil 2 tbspWarm water to knead
... See More
Ingredients for chili beef
Mince 250 gm Chili powder 1 tspBlack pepper powder ½ tspWhite cumin powder 1 tspSalt 1 tspOregano ½ tspGinger garlic paste 1 tspFlour 1 tbspKidney beans ½ can Tomato puree ½ cupOil 2 tbspIngredients for Salsa SauceOil 2 tbspGarlic paste ½ tspTomato paste 2 tbspOnion chopped 2 tbspTomatoes deseeded and chopped 4Capsicum finely chopped 2 tbspSalt ½ tspRed pepper crushed ½ tspSugar 1 tspGreen chilies chopped 2For topping :-Grated cheddar cheese 4tbspSour Cream 4tbspSalsa 4tbspSpring onion chopped 4tbspSweet corn ½ cup
Method for tortillasSieve 2 cups flour in a bowl, add in 2 tbsp oil, ½ tsp salt and ½ tsp baking powder, gradually mix in warm water and form into a medium dough, knead well, cover with a damped cloth and leave it for ½ hour, then roll them into quarter plate size, shallow fry one at a time until just crisp, remove and keep warm.
Method for chili beefHeat 2 tbsp oil in a pan, add 1 tsp ginger garlic paste with 250 gm mince, 1 tbsp flour, 1 tsp chili powder, ½ tsp black pepper powder, 1 tsp cumin powder, 1 tsp salt, ½ tsp oregano,2 green chilies chopped ,2tbsp capsicum chopped and ½ cup tomato pure, cook for 5 minutes, add 1 cup water, cover and cook till mince done, add ½ can kidney beans, mix well and keep aside.
Method for salsa sauceIn another pan heat 2 tbsp oil add 2 tbsp chopped onion and ½ tsp garlic paste, cook for 2 minutes, add 4 chopped tomatoes with 2 tbsp tomato paste, ½ tsp salt, ½ tsp red pepper crushed, 1 tsp sugar and red chilies, add half cup water and cook till thick.To servePut 4 fried tortillas on platter, spread with chili beef and corn, drizzle salsa, sour cream, chopped spring onion and grated cheese, serve immediately. Add vinegar, let it simmer for another 5 minutes.
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Ingredients
Tortillas 4
Chili beef 2 cups
Salsa 4 tbsp
Sour cream 4 tbsp
Grated cheddar cheese 4 tbsp
Spring onion 4 tbsp
Oil for frying
Method for Chimichangas
Make 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated cheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour
/////////////////////////////////////////////////////
Tahaali Chaudhry Mexican Chimichangas
Ingredients Tortillas 4Chili beef 2 cupsSalsa 4 tbspSour cream 4 tbspGrated cheddar cheese 4 tbspSpring onion 4 tbspOil for frying
Method for ChimichangasMake 4 tortillas size of a dinner plate. Spread 1 tortilla, spoon about 2 tbsp of prepared chili beef in the centre of each tortilla, topped with spring onion and grated ... See Morecheese, fold in a size of each tortilla to make a parcel, heat 1 cup oil in a large pan and fry the chimichangas. Folded side down first. Cook for 3 to 4 minutes on each side till crisp and golden brown; serve with salsa and sour cream.
23 hours ago · LikeUnlike · FlagTahaali Chaudhry Mexican chalupas
Ingredients for tortillas
Flour 2 cupsBaking powder ½ tspSalt ½ tspOil 2 tbspWarm water to knead
... See More
Ingredients for chili beef
Mince 250 gm Chili powder 1 tspBlack pepper powder ½ tspWhite cumin powder 1 tspSalt 1 tspOregano ½ tspGinger garlic paste 1 tspFlour 1 tbspKidney beans ½ can Tomato puree ½ cupOil 2 tbspIngredients for Salsa SauceOil 2 tbspGarlic paste ½ tspTomato paste 2 tbspOnion chopped 2 tbspTomatoes deseeded and chopped 4Capsicum finely chopped 2 tbspSalt ½ tspRed pepper crushed ½ tspSugar 1 tspGreen chilies chopped 2For topping :-Grated cheddar cheese 4tbspSour Cream 4tbspSalsa 4tbspSpring onion chopped 4tbspSweet corn ½ cup
Method for tortillasSieve 2 cups flour in a bowl, add in 2 tbsp oil, ½ tsp salt and ½ tsp baking powder, gradually mix in warm water and form into a medium dough, knead well, cover with a damped cloth and leave it for ½ hour, then roll them into quarter plate size, shallow fry one at a time until just crisp, remove and keep warm.
Method for chili beefHeat 2 tbsp oil in a pan, add 1 tsp ginger garlic paste with 250 gm mince, 1 tbsp flour, 1 tsp chili powder, ½ tsp black pepper powder, 1 tsp cumin powder, 1 tsp salt, ½ tsp oregano,2 green chilies chopped ,2tbsp capsicum chopped and ½ cup tomato pure, cook for 5 minutes, add 1 cup water, cover and cook till mince done, add ½ can kidney beans, mix well and keep aside.
Method for salsa sauceIn another pan heat 2 tbsp oil add 2 tbsp chopped onion and ½ tsp garlic paste, cook for 2 minutes, add 4 chopped tomatoes with 2 tbsp tomato paste, ½ tsp salt, ½ tsp red pepper crushed, 1 tsp sugar and red chilies, add half cup water and cook till thick.To servePut 4 fried tortillas on platter, spread with chili beef and corn, drizzle salsa, sour cream, chopped spring onion and grated cheese, serve immediately. Add vinegar, let it simmer for another 5 minutes.
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MAXICAN CHALUPAS by shireen
MAXICAN CHALUPAS
Ingredients for tortillas
Flour 2 cups
Baking powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Warm water to knead
Ingredients for chili beef
Mince 250 gm
Chili powder 1 tsp
Black pepper powder ½ tsp
White cumin powder 1 tsp
Salt 1 tsp
Oregano ½ tsp
Ginger garlic paste 1 tsp
Flour 1 tbsp
Kidney beans ½ can
Tomato puree ½ cup
Oil 2 tbsp
Ingredients for Salsa Sauce
Oil 2 tbsp
Garlic paste ½ tsp
Tomato paste 2 tbsp
Onion chopped 2 tbsp
Tomatoes deseeded and chopped 4
Capsicum finely chopped 2 tbsp
Salt ½ tsp
Red pepper crushed ½ tsp
Sugar 1 tsp
Green chilies chopped 2
For topping :-
Grated cheddar cheese 4tbsp
Sour Cream 4tbsp
Salsa 4tbsp
Spring onion chopped 4tbsp
Sweet corn ½ cup
Method for tortillas
Sieve 2 cups flour in a bowl, add in 2 tbsp oil, ½ tsp salt and ½ tsp baking powder, gradually mix in warm water and form into a medium dough, knead well, cover with a damped cloth and leave it for ½ hour, then roll them into quarter plate size, shallow fry one at a time until just crisp, remove and keep warm.
Method for chili beef
Heat 2 tbsp oil in a pan, add 1 tsp ginger garlic paste with 250 gm mince, 1 tbsp flour, 1 tsp chili powder, ½ tsp black pepper powder, 1 tsp cumin powder, 1 tsp salt, ½ tsp oregano,2 green chilies chopped ,2tbsp capsicum chopped and ½ cup tomato pure, cook for 5 minutes, add 1 cup water, cover and cook till mince done, add ½ can kidney beans, mix well and keep aside.
Method for salsa sauce
In another pan heat 2 tbsp oil add 2 tbsp chopped onion and ½ tsp garlic paste, cook for 2 minutes, add 4 chopped tomatoes with 2 tbsp tomato paste, ½ tsp salt, ½ tsp red pepper crushed, 1 tsp sugar and red chilies, add half cup water and cook till thick.
To serve
Put 4 fried tortillas on platter, spread with chili beef and corn, drizzle salsa, sour cream, chopped spring onion and grated cheese, serve immediately.
Ingredients for tortillas
Flour 2 cups
Baking powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Warm water to knead
Ingredients for chili beef
Mince 250 gm
Chili powder 1 tsp
Black pepper powder ½ tsp
White cumin powder 1 tsp
Salt 1 tsp
Oregano ½ tsp
Ginger garlic paste 1 tsp
Flour 1 tbsp
Kidney beans ½ can
Tomato puree ½ cup
Oil 2 tbsp
Ingredients for Salsa Sauce
Oil 2 tbsp
Garlic paste ½ tsp
Tomato paste 2 tbsp
Onion chopped 2 tbsp
Tomatoes deseeded and chopped 4
Capsicum finely chopped 2 tbsp
Salt ½ tsp
Red pepper crushed ½ tsp
Sugar 1 tsp
Green chilies chopped 2
For topping :-
Grated cheddar cheese 4tbsp
Sour Cream 4tbsp
Salsa 4tbsp
Spring onion chopped 4tbsp
Sweet corn ½ cup
Method for tortillas
Sieve 2 cups flour in a bowl, add in 2 tbsp oil, ½ tsp salt and ½ tsp baking powder, gradually mix in warm water and form into a medium dough, knead well, cover with a damped cloth and leave it for ½ hour, then roll them into quarter plate size, shallow fry one at a time until just crisp, remove and keep warm.
Method for chili beef
Heat 2 tbsp oil in a pan, add 1 tsp ginger garlic paste with 250 gm mince, 1 tbsp flour, 1 tsp chili powder, ½ tsp black pepper powder, 1 tsp cumin powder, 1 tsp salt, ½ tsp oregano,2 green chilies chopped ,2tbsp capsicum chopped and ½ cup tomato pure, cook for 5 minutes, add 1 cup water, cover and cook till mince done, add ½ can kidney beans, mix well and keep aside.
Method for salsa sauce
In another pan heat 2 tbsp oil add 2 tbsp chopped onion and ½ tsp garlic paste, cook for 2 minutes, add 4 chopped tomatoes with 2 tbsp tomato paste, ½ tsp salt, ½ tsp red pepper crushed, 1 tsp sugar and red chilies, add half cup water and cook till thick.
To serve
Put 4 fried tortillas on platter, spread with chili beef and corn, drizzle salsa, sour cream, chopped spring onion and grated cheese, serve immediately.
BEST EVER CARROT CAKE by shireen
Best Ever Carrot Cake Ingredients
Eggs beaten 4
Flour 2 cups
Sugar 2 cups
Carrots finely shredded 3 cups
Oil ¾ cup
Walnuts finely chopped ½ cup
Baking powder 2 tsp
Baking soda ½ tsp
Ingredients for Cheese Frosting
Butter 2
ounce Cream cheese 4 ounce
Icing sugar sifted 1 ½ cup heaped
Vanilla essence ½ tsp
Method
Grease and sprinkle some flour on two 9 inches round cake pans, in a large bowl mix together 2 cups flour, 2 cups caster sugar, 2 tsp baking powder and ½ tsp baking soda, in another bowl mix together 4 beaten eggs, 3 cups carrots and ¾ cup oil, add egg mixture to flour mixture, stir until combined, pour batter into prepared pans and bake on 180 degree for 40 minutes. Remove, cool on wire rack. Apply cheese frosting. Decorate top with ½ cup walnut halves or chopped walnuts. Serve chilled.
Method for Frosting
In a bowl, mix together 2 ounce Butter, 4 ounce Cream cheese, 1 ½ cup heaped Icing sugar sifted and ½ tsp Vanilla essence.
http://www.zaiqa.com/recipe/6883/best-ever-carrot-cake-and-cheery-nut-biscuts-by-shireen-anwer
CHERRY NUT BISCUITS by shireen
CHERRY NUT BISCUITS
Cherry Nut Biscuits Ingredients
Egg 1
Butter 4 ounces
Peanuts crushed coarsely 4 ounces
Self rising flour 1 cup
Caster sugar ¼ cup
Vanilla essence 1 tsp
Glaze cherries halves as required
Method Beat 4 ounce butter and ¼ cup sugar until light and creamy, add 1 egg... and 1 tsp vanilla essence, beat well, add 1 cup sifted flour and mix to a soft dough, drop rounded tsp full of mixture into peanuts, roll into balls put on greased oven tray, allow room for spreading, press half a cheery on top of each, bake on 15 minutes on 180 degree C.
Cherry Nut Biscuits Ingredients
Egg 1
Butter 4 ounces
Peanuts crushed coarsely 4 ounces
Self rising flour 1 cup
Caster sugar ¼ cup
Vanilla essence 1 tsp
Glaze cherries halves as required
Method Beat 4 ounce butter and ¼ cup sugar until light and creamy, add 1 egg... and 1 tsp vanilla essence, beat well, add 1 cup sifted flour and mix to a soft dough, drop rounded tsp full of mixture into peanuts, roll into balls put on greased oven tray, allow room for spreading, press half a cheery on top of each, bake on 15 minutes on 180 degree C.
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